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+url,is_news_article,reason,meta_title,meta_description,content,website,date,days_old,css_title,og_type,text_to_html_ratio,paragraph_count,link_count,average_links
+https://proveg.org/news/world-health-day-2025-how-a-plant-based-diet-supports-health-during-all-stages-of-life/,false,"This is an educational article about the benefits of a plant-based diet, not a news report of a specific event.",World Health Day 2025: how a plant-based diet supports health during all stages of life,A diet that is rich in plant-based foods can help to prevent chronic diseases and support health during every stage of life.,"*Today, 7 April, is World Health Day. Every year, the World Health Organization uses the day to kick off a year-long campaign. In 2025, it’s all about Healthy Beginnings, Hopeful Futures: a program that urges governments and healthcare providers to prioritize women’s long-term health. Giving every child the best possible start in life means looking at the bigger picture: ensuring access to good nutrition, strong healthcare systems, and healthier choices for all. The food that we choose to eat – and feed our children with – is central to that, shaping not just individual well-being but also long-term public health.*
+
+At ProVeg, health is one of our five key reasons for making the move to plant-based diets. Even small changes – like adding a couple of plant-based meals each week – can have a lasting impact on your health. A diet that is rich in plant-based foods can help to prevent chronic diseases and support health during every stage of life.
+
+The good news is that you don’t have to go all in! Simply incorporating more plant-based foods into your routine – at your own pace – can make a big difference to your health, your children’s health, and the well-being of future generations.
+
+## How a plant-based diet supports health at every age
+
+**Early years and childhood**
+
+The foundation for lifelong health starts in childhood. A well-balanced and carefully planned plant-based diet can support healthy growth and development. However, for children following a fully plant-based diet, vitamin B12 is essential, while vitamin D supplements might be needed for those who live in the Northern Hemisphere. Additionally, if your child is following a plant-based diet, you should consider fortified foods with calcium, iron, and iodine in order to meet nutritional needs and support cognitive and physical development. Studies suggest that children who eat more plant-based foods may have a lower risk of obesity as well as improved long-term heart health. For more information, see our article on plant-based diets for children.1 2
+
+### Adulthood
+
+While the risk of chronic diseases increases as we get older, diet can play a key role in their prevention. A plant-based diet has been linked to lowering the risk for heart disease, type 2 diabetes, and high blood pressure, as well as supporting gut health and helping to maintain a healthy weight.3 4 5 6 7
+
+### Later life
+
+A diet rich in fruits, vegetables, legumes, nuts, and whole grains can support brain health and reduce the risk of cognitive decline.8 Many plant-based foods are dense with antioxidants and can thus help to fight inflammation, while plant-based protein sources can support muscle strength and overall vitality as we age, particularly when combined with regular exercise and physical activity.9
+
+**Key health benefits of a plant-based diet**
+
+A plant-based diet is packed with nutrients that can support long-term health. Here’s how eating more plants can help you to live a longer and healthier life:
+
+**Heart health**
+
+Eating more plant-based foods has been shown to lower the risk of heart disease and reduce high blood pressure. Research suggests that plant-based diets can cut the risk of coronary heart disease by up to 40% and help to prevent atherosclerosis – the buildup of fatty deposits in arteries. Diets that are rich in fiber, healthy fats from nuts and seeds, and whole plant foods can also support healthy cholesterol levels, thus further reducing cardiovascular risk.10111213**Gut health and digestion**
+
+Fiber is essential for good digestion, and plant-based diets provide plenty of it. A diverse, plant-rich diet can support gut health, which plays a key role in overall well-being.1415**Lower risk of type 2 diabetes**
+
+Studies suggest that a plant-based diet can improve insulin sensitivity and reduce the risk of developing type 2 diabetes. Whole plant foods help to regulate blood sugar levels and promote better metabolic health.161718**Reduced inflammation**
+
+Chronic inflammation is linked to many diseases, from arthritis to heart disease, and can contribute to long-term health problems. Research suggests that diets that are high in animal-based protein, particularly from meat and dairy, can promote inflammation, while plant-based foods are naturally rich in anti-inflammatory compounds. A diet that is focused on whole plant-based foods provides essential vitamins, minerals, fiber, and antioxidants that help to regulate immune responses and reduce the risk of inflammation-related diseases.
+
+Omega-3 fatty acids from flaxseeds, chia seeds, walnuts, and algae-based supplements also play a key role in reducing inflammation and supporting brain and heart health. By choosing more plant-based foods, you can support your overall health and potentially lower the risk of conditions linked to chronic inflammation.192021**Longevity and healthy aging**
+
+Some of the world’s longest-living populations follow mostly plant-based diets, and scientific research similarly suggests that diet plays a crucial role in maintaining our health as we age. A balanced plant-based diet that is rich in whole grains, legumes, nuts, fruits, and vegetables provides essential nutrients that support overall well-being and may help reduce the risk of age-related diseases.
+
+The antioxidants and anti-inflammatory compounds found in plant-based foods can help protect against cell damage, while fibre-rich diets contribute to improved gut health and metabolic function. A plant-based diet can help you to live longer and keep you healthy and in good physical condition in your later years, particularly when combined with exercise and physical activity.
+
+## How to start making the change
+
+Switching to a fully plant-based diet doesn’t have to feel overwhelming – don’t think that you need to change everything overnight. Small, gradual changes can have a big impact on your health and your habits. Here are a few easy ways to get started:
+
+**Try a plant-based meal once a week**: Start with a simple swap like replacing a meat-based stew with lentil soup or swapping the chicken in a stir-fry with veggies or plant-based protein.**Explore plant-based protein sources**: Beans, lentils, tofu, and quinoa are all great alternatives to animal-based protein.**Add more whole foods**: Focus on eating more fruits, vegetables, nuts, seeds, and whole grains.**Make easy swaps**: Choose plant-based milk instead of dairy, or try a veggie burger instead of beef.**Find recipes you love**: Check out the huge selection of recipes on our website for simple, delicious plant-based dishes.**Take the Veggie Challenge**: Sign up for the Veggie Challenge and receive daily tips and meal plans, along with customized support to help you eat more plant-based foods.**Prioritize vitamin B12**: If you decide to go fully plant-based, taking a vitamin B12 supplement is essential in order to avoid deficiency and support brain and nerve health.
+
+The ‘food plate’ is endorsed by various nutrition societies and national governments and provides a simple guide to making healthy food choices. The composition of the food plate corresponds to current scientific knowledge regarding the health effects of what we eat and drink. In this article, we present the plant-based food plate from ProVeg.
+
+## It’s never too late to start
+
+It’s never too late to start – or too early – to make the move to plant-based eating. Giving young children a nutritious start in life lays the foundation for lifelong health, while introducing more plant-based foods at any stage in life can support well-being. Whether you’re making a small shift or a bigger commitment, every meal is an opportunity to nourish your body and invest in a healthier future – for yourself and future generations.
+
+So, why not start with one simple change this World Health Day? Try a plant-based meal, experiment with new ingredients, or take the first step towards a more sustainable and healthy way of eating. However you begin, every time you choose a plant-based meal you’re making a positive impact on your own health and that of the planet.
+
+For more tips, resources, and support – including our Veggie Challenge – visit the Living section of our website.",proveg.org,2025-04-07,17,World Health Day 2025: how a plant-based diet supports health during all stages of life | ProVeg International,article,0.03292879382,43,226,191.3333333
+https://proveg.org/news/why-earth-day-still-matters-and-how-you-can-make-a-difference/,false,"This is an educational article about Earth Day, not reporting on a specific news event",Why Earth Day still matters and how you can make a difference,"A third of all food produced globally goes to waste. Food waste is a massive contributor to climate change, food insecurity, and inefficiency in our food systems.","This year, we’re celebrating World Earth Day (22 April 2025) by teaming up with our Youth Board to explore the history behind this important occasion. World Earth Day is held annually to show support for environmental protection – and this year the theme is ‘Our Power, Our Plant’. Start by watching this short, quiz-style video created by our Youth Board, then join us as we delve into the answers!
+
+**The very first Earth Day**
+
+**The very first Earth Day**
+
+The first Earth Day took place in 1970, initiated by Senator Gaylord Nelson and activist Denis Hayes, in an effort to raise awareness of environmental issues. Both were increasingly concerned about the environmental damage occurring in the United States at the time – and particularly a major oil spill in Santa Barbara, California, in 1969. As a result, 20 million people across the country took to the streets in protest.1 Earth Day 1970 became, and remains, the largest secular day of protest in the world.2 You can even watch the original CBS News Special Report, with Walter Cronkite covering the events of that day.
+
+**Originally, Earth Day focused on** the pollution of air, water and land in the US, but it has since sparked global action on a wide range of environmental issues.3 Over the course of the last 50 years, Earth Day has helped to shape the modern environmental movement – raising awareness, driving action, and influencing change through global agreements,4 including the Kyoto Protocol and the Paris Climate Agreement.
+
+**Why do we need Earth day?**
+
+Despite decades of progress, our planet still faces serious environmental challenges – from plastic pollution to water overuse and the impacts of industrial animal agriculture. Take plastic, for instance. It’s estimated that only 9% of all the plastic waste ever produced has been recycled, with the rest either incinerated or ending up in landfills and the natural environment.5 Single-use plastics remain a major threat to wildlife and marine ecosystems, and reducing their use is more important than ever.
+
+Animal agriculture is another major environmental concern. Globally, 70% of the earth’s water is used for agriculture and 20% for growing feed crops.6 The sector is responsible for significant deforestation, biodiversity loss, and greenhouse gas emissions.
+
+**What you can do to help**
+
+One simple action that everyone can take to protect the planet is to eat more plant-based food. Choosing plant-based meals helps to reduce greenhouse gas emissions, land use, water consumption and biodiversity loss, all key drivers of the climate and ecological crises. It’s a small shift with a big impact.
+
+If you’re curious to give plant-based eating a go, take the Veggie Challenge. It’s a free 30-day programme that includes recipes, tips and customised support to help you eat more sustainably.
+
+You can also learn more about the benefits of plant-based eating in some of our recent blog posts:
+
+- Why eating plant-based is good for the environment
+- How to be plant-based on a budget
+- Explore cooking with tofu, lentils, chickpeas, and jackfruit.
+
+Whether it’s going fully plant-based, committing to one meat-free day a week, or simply becoming more conscious of what’s on your plate, every action counts.
+
+#### References
+
+- https://www.bbc.co.uk/news/science-environment-68610073
+- https://www.earthday.org/history/
+- https://www.blueland.com/en-gb/articles/earth-day-through-the-decades
+- https://www.blueland.com/en-gb/articles/earth-day-through-the-decades
+- https://www.nationalgeographic.com/science/article/plastic-produced-recycling-waste-ocean-trash-debris-environment
+- https://proveg.org/fsd-article/water-use/",proveg.org,2025-04-22,2,Why Earth Day still matters and how you can make a difference | ProVeg International,article,0.01730886285,43,199,191.3333333
+https://proveg.org/news/10-books-to-add-to-your-reading-list/,false,"This is a list of book recommendations, not a news article reporting a specific event.",The 10 best vegan books for beginners and long-time vegans,"ProVeg presents 10 of the most inspiring and helpful books about veganism, ranging from compact guides to philosophical texts.","*Attention bookworms! ProVeg presents 10 of the most inspiring and helpful books about veganism. This list ranges from compact guides that will get you started on a plant-based lifestyle to instructions for effective communication and philosophical texts on various aspects of animal rights. Whether you’re just starting out or have been following a plant-based lifestyle for years, these titles will broaden your knowledge.*
+
+Enabling others to start living cruelty-free is a central goal for many vegans and vegetarians. Whether grounded in morality, environmental protection, or health, there are many reasons for making the move towards a plant-based lifestyle. Books that provide answers to the most important questions surrounding veganism and vegetarianism provide a good starting point. The authors below deal with topics such as health, ethics, environmental concerns, and everyday vegan living.
+
+**1. Animalkind: Remarkable Discoveries about Animals and Revolutionary New Ways to Show Them Compassion**
+
+*by *Gene Stone and Ingrid Newkirk
+
+*Animalkind* explores the deep connections between humans and animals, advocating for the ethical treatment of all creatures. Through compelling stories and evidence-based arguments, Newkirk challenges societal norms around animal exploitation in various industries, including farming, entertainment, and research. The book emphasises the intelligence, emotions, and rights of animals, urging readers to rethink their relationship with animals and adopt a more compassionate approach. It calls for a shift towards kindness and respect, promoting a world where animals are no longer treated as commodities but as sentient beings deserving of moral consideration.
+
+**2. Vegan for Life: Everything You Need to Know to Be Healthy on a Plant-Based Diet**
+
+*by Jack Norris and Virginia Messina*
+
+A comprehensive guide to maintaining a healthy and balanced vegan diet. The book covers essential nutrients, including protein, vitamin B12, iron, calcium, and omega-3 fatty acids, offering practical advice on how to meet dietary needs without animal products. It also debunks common myths about vegan nutrition, providing evidence-based information to ensure long-term health. Aimed at both beginners and those experienced with plant-based living, it offers practical tips on meal planning, addressing potential nutrient deficiencies, and ensuring a well-rounded diet for optimal health.
+
+**3. Hungry Beautiful Animals: The Joyful Case for Going Vegan**
+
+*by Matthew C. Halteman*
+
+A vibrant and accessible book that makes a compelling, heartfelt argument for adopting a vegan lifestyle. Through engaging storytelling and colourful illustrations, Roth highlights the ethical, environmental, and health benefits of choosing plant-based food. The book encourages readers to reconsider their relationship with animals and food, offering a joyful, positive perspective on veganism. It’s a call to action for those looking to make compassionate choices in a world increasingly aware of the need for sustainability and kindness towards animals.
+
+**4. How Not to Die**
+
+*by Dr Michael Greger*
+
+Some of the most deadly diseases in Western society, including heart disease, cancer, and diabetes, can be prevented and, in some cases, even reversed by changing one’s diet. This is the conclusion at which Dr Michael Greger arrived after sifting through countless pieces of medical literature. *How Not to Die* details his findings and provides tools for readers to make better dietary choices for themselves. In order to illustrate the relationship between diet and health, Greger provides relevant facts, explained in casual, easy-to-digest language. If you want to take charge of your health and avoid the pitfalls of modern, animal-based diets, give this book a read.
+
+Vegan and vegetarian diets have the potential to prevent most modern lifestyle diseases, which is why an increasing number of doctors and health institutions promote plant-based nutrition.
+
+**5. Plant-based on a budget**
+
+*by Toni Akomoto*
+
+One of the most common misconceptions about plant-based eating is that a plant-based diet is more expensive than a diet containing meat and dairy. However, the truth is that plant-based eating can be very affordable – and Toni Akomoto is here to prove it! With 100 customisable recipes, Akomoto encourages her readers to create their own substitutions based on the ingredients they have on hand, thus saving money while also reducing food waste. In short, *Plant-Based on a Budget* provides you with everything you need to make plant-based eating easy, accessible, and most of all, affordable.
+
+**6. **How to Argue With a Meat Eater (And Win Every Time)
+
+*by Ed Winters* (aka Earthling Ed)
+
+If you’re a staunch advocate of a plant-based diet, you’ll be all too familiar with the common arguments against its benefits and a myriad of logical fallacies – after all, how many times can you be stranded on a desert island with a pig? Covering everything from ethics to the environment and health and nutrition, with useful tips for having healthy debates, Ed Winters’ latest book arms the reader with powerful facts and the knowledge that, regardless of the argument, you can win every time.
+
+**7. Once Upon a Time We Ate Animals**
+
+*by Roanne van Voorst*
+
+How will future generations look back at us, living in a world characterised by the overconsumption of animals for food, clothing, and other items? In *Once Upon a Time We Ate Animals*, acclaimed anthropologist Roanne Van Voorst invites readers to explore this question, shifting the focus from the present, looking forward, to the future, looking back. By imagining a world in which eating animals is no longer the norm, this powerful and thought-provoking book is sure to change the way people think about eating meat.
+
+Whether it is pigs, cows, chickens, or fish, industrial farming methods cause suffering to countless animals, all of whom are sentient beings and have complex social lives. A plant-based diet minimises the number of animals who live in these conditions, and is easier than ever.
+
+**8. Eating Animals**
+
+*by Jonathan Safran Foer*
+
+In this non-fiction book, acclaimed author Jonathan Safran Foer examines the question of what food means to humans. Why do we eat animals when there are numerous plant-based alternatives? Would we still eat animals if we knew how much they suffer? Foer became increasingly concerned with these and other questions after becoming a father and experiencing a growing interest in the essence of life itself. Finally, he decided to do his own research. At night, he entered animal farms to document the cruel conditions that we subject animals to. He also spoke to countless animal rights activists and nutrition experts about the connection between nutrition and animal ethics.
+
+**9. Why We Love Dogs, Eat Pigs and Wear Cows: An Introduction to Carnism**
+
+*by Melanie Joy*
+
+Why do we eat certain animals and not others? Social psychologist Melanie Joy takes a psychological approach to animal consumption, exploring the belief system around meat eating, which she refers to as “carnism”. In this challenging and enlightening book, readers will learn how we are conditioned by dominant belief systems, as the book chronicles the many ways in which we numb and disconnect ourselves from our natural empathy for animals. A must-have for all critical thinkers who want to have a more extensive understanding of the psychology of eating meat.
+
+**10. Animal Liberation: The Definitive Classic of the Animal Movement**
+
+*by Peter Singer*
+
+In Animal Liberation, Peter Singer, a philosopher and scholar of ethics, takes a theoretical but practical approach to the extensive topic of speciesism – the unequal treatment of living beings on the sole ground that they belong to a certain species. Among other things, Singer criticises the ubiquitous exploitation of animals for food and research purposes. The book offers a comprehensive insight into the history of speciesism, providing a classic resource for newcomers with no previous knowledge.
+
+*Please note that ProVeg is in no way responsible for the content of these books.*",proveg.org,2025-04-23,1,The 10 best vegan books for beginners and long-time vegans | ProVeg International,article,0.02510889696,68,169,191.3333333
+https://proveg.org/news/omega-3-simple-ways-to-get-enough-on-a-plant-based-diet/,false,"This is an educational article about omega-3 fatty acids, not a news report of a specific event",Omega-3: simple ways to get enough on a plant-based diet,"There are plenty of plant-based sources of omega-3. If you're worried about how to get enough omega-3 on a plant-based diet, read on!","Omega-3 fatty acids are essential for heart health, brain function, and reducing inflammation in the body. They also play a key role in maintaining healthy eyes and supporting the immune system.
+
+There are three main types of omega-3s, usually known by their initials: ALA, EPA, and DHA. ALA is found in plant-based foods like seeds and nuts, while EPA and DHA are primarily found in fish and microalgae. Since our bodies can only convert small amounts of ALA into EPA and DHA, it’s important to get enough of all the omega-3 types from dietary sources daily or to ensure you get them from supplements.1
+
+Many people assume that fish is the only reliable source of EPA and DHA, but this is a myth. Fish obtain their omega-3 content by consuming microalgae, the original source of these essential fatty acids. This means that microalgae-based supplements provide a direct, sustainable, and 100% plant-based way to get EPA and DHA without relying on fish.2
+
+## How much omega-3 do you need?
+
+Most nutritional recommendations for omega-3 focus on alpha-linolenic acid (ALA), the essential omega-3 fatty acid found in plant foods. This is because ALA is the only omega-3 with an officially recommended daily intake. There are currently no established daily intake guidelines for EPA or DHA, the omega-3s found in oily fish, although both are known to play important roles in brain, eye, and heart health.
+
+According to the US National Institutes of Health (NIH), the recommended daily intakes of ALA are:
+
+- Infants (0–12 months): 0.5 g
+- Children (1–8 years): 0.7 – 0.9 g
+- Children and teens (9–18 years): 1.0 – 1.6 g (higher for boys)
+- Adults: 1.1 g for women, 1.6 g for men
+- Pregnant women: 1.4 g
+- Breastfeeding women: 1.3 g
+
+These figures are adequate intake (AI) levels – estimates based on average intakes in healthy populations, intended to ensure nutritional adequacy.3
+
+In short, ALA is essential and must come from your diet, but EPA and DHA may need to be supplemented if you follow a plant-based diet.
+
+## Top plant-based omega-3 sources
+
+You don’t need fish to meet your omega-3 needs. Plenty of plant-based foods are rich in ALA, which the body can partially convert into the longer-chain omega-3s, EPA and DHA. Here are the best sources:
+
+- Seeds – Flax Seeds, chia seeds, and hemp seeds provide 8–19 g of ALA per 100g.
+4 - Nuts – Walnuts are particularly high in ALA, offering 8 g per 100g.
+5 - Oils – Linseed (flaxseed) oil, hemp oil, and walnut oil contain 9–54 g of ALA per 100g.
+6 - Algae-based supplements – The most direct plant-based sources of DHA and EPA are microalgae oils, which provide amounts similar to fish oil.
+7
+
+
+Boosting omega-3 absorption
+
+Our bodies don’t efficiently convert ALA into EPA and DHA, so here’s how to maximise your intake:8
+
+**Consider an algae-based DHA supplement** – Especially for pregnant or breastfeeding individuals, to support infant brain development.
+
+**Eat more ALA-rich foods daily** – Aim for flax seeds, walnuts, and rapeseed oil.
+
+**Reduce omega-6 intake** – Too much omega-6 (from sunflower or corn oil) can interfere with omega-3 absorption.
+
+## The bottom line
+
+Omega-3s are essential for overall health, and getting enough on a plant-based diet is simple with a mix of nuts, seeds, and oils. If you want to ensure an optimal intake of DHA, consider adding an algae-based supplement.9
+
+For more detailed information, check out the full article on the ProVeg website.
+
+#### References
+
+- https://doi.org/10.3390/ijerph19042475
+- https://doi.org/10.3390/nu12103159
+- https://ods.od.nih.gov/factsheets/Omega3FattyAcids-Consumer/
+- https://fdc.nal.usda.gov/
+- https://fdc.nal.usda.gov/
+- https://fdc.nal.usda.gov/
+- https://doi.org/10.3945/ajcn.2010.30130
+- https://proveg.org/5-pros/pro-health/are-you-getting-enough-omega-3-fatty-acids-in-your-diet/
+- https://doi.org/10.3945/ajcn.2010.30130",proveg.org,2025-04-14,10,Omega-3: simple ways to get enough on a plant-based diet | ProVeg International,article,0.01893673809,51,188,191.3333333
+https://proveg.org/news/fighting-food-waste-with-innovation/,false,"This is an explanatory article about food waste practices, not a news report of a specific event",Fighting food waste with innovation,"A third of all food produced globally goes to waste. Food waste is a massive contributor to climate change, food insecurity, and inefficiency in our food systems.","## Why is food waste a problem?
+
+Did you know that more than a third of all food produced globally goes to waste? That’s over a billion tons of food every year.1 But food waste is not just about throwing away perfectly good food – it’s also a massive contributor to climate change, food insecurity, and inefficiency in our food systems.
+
+
+Food waste occurs during every stage of food production, from farm to table, and tackling it effectively requires large-scale solutions that minimise waste at the source. That’s where innovation comes in, with the plant-based sector leading the way.
+
+**Turning food waste into a resource**
+
+One of the most promising solutions is **upcycling** – taking food by-products and waste materials that would otherwise be discarded and turning them into new, high-value products. The Upcycled Food Association defines upcycled products as those made from ingredients that would have otherwise gone to waste, produced using verifiable supply chains and with a positive environmental impact.
+
+A huge amount of food waste comes from products that never make it to our plates. Whether it’s fruit and vegetables that don’t meet supermarket’s ‘beauty standards’ or by-products from food production that usually get discarded, plenty of food goes to waste long before consumers have the chance to buy it. While some supermarkets have started selling ‘wonky’ produce to reduce waste, other companies are taking things further by transforming surplus food into completely new products.
+
+Take **Green Bowl Foods** in the US, for example, which transforms leftover brewers’ grains and fruit pulp from juice production into nutritious, shelf-stable plant-based meals. In South Korea, the company **RE:Harvest** has found a way to repurpose surplus grains into food ingredients, including their **RE:NERGY Powder**, a high-fibre, protein-rich plant-based powder used in baked goods, energy bars, and other functional foods.
+
+In the UK, **Upp** is tackling food waste by upcycling surplus broccoli into sustainable plant-based protein, while **Fooditive** transforms food-industry by-products into natural plant-based sweeteners. **Kern Tec** in Austria is giving new life to fruit pits, extracting oils and protein from apricot, plum, and cherry stones to create sustainable ingredients for plant-based dairy alternatives, snacks, and confectionery. Meanwhile, **Poseidona** in Spain is transforming invasive seaweed into nutritious, sustainable ingredients, with the help of enzyme technology.
+
+Other companies are showing how innovative upcycling can reduce waste and add value:
+
+**Renewal Mill**(US) upcycles okara (a by-product of soya-milk production otherwise known as ‘soya mince’) into high-protein flour used in baked goods and snacks.**Matriark Foods**(US) transforms farm surplus and fresh-cut remnants into products for schools and hospitals, helping to reduce food waste while providing nutritious catering options.**Spare Snacks**(UK) creates fruit crisps from imperfect or surplus produce, which have proved a hit with health-conscious consumers.
+
+These companies are showing that waste doesn’t always have to be waste – in many cases, it’s simply an untapped resource. And it’s worth bearing in mind that many traditional cultures do not have a specific phrase for “throwing away”!
+
+Like it or not, food waste is an unavoidable part of cooking – even when making something as convenient as soup, some bits of veggies always end up in the compost bin. However, if you’re resourceful, you can make something delicious out of your leftover vegetables.
+
+## Why consumers are paying attention
+
+Consumer interest in upcycled products is growing rapidly. A recent survey by the Upcycled Food Association found that 60% of consumers are more likely to buy a product labelled as “upcycled”, due to its perceived environmental benefits.2 Transparency around sourcing, production methods, and environmental impact is key to building consumer trust and encouraging long-term demand.
+
+**Rethinking packaging to reduce waste**
+
+Food waste isn’t just about the food itself – packaging also plays a major role. The right kind of packaging can help food to last longer, while the wrong kind just adds to the waste problem. Smart, plant-based alternatives are providing a more sustainable way forward. This includes, of course, what happens to the packaging when it is empty.
+
+Take **Evoware** in Indonesia. The company has developed edible and biodegradable packaging made from seaweed, thereby helping to cut plastic use while keeping food fresh. **Notpla**, a UK-based company, has also turned to seaweed, creating compostable food packaging that breaks down naturally in a few weeks. Meanwhile, **Ecovative** in the US is using mycelium (mushroom roots) to grow fully compostable packaging that could replace polystyrene.
+
+By rethinking packaging, these companies are tackling waste from two angles – cutting down on plastic pollution while also helping food stay fresher for longer. And again, it’s worth considering that ‘modern’ plant-based plastics have been around for more than 150 years, while plant-oils and waxes have long been used for water-proofing and insect-proofing packaging.
+
+## Smarter ways to grow and produce food
+
+A key element in reducing waste is preventing losses in the first place. Conventional farming can be relatively inefficient, with crops lost to pests, unpredictable weather, and the rigours of long-distance transport. But modern food tech, along with an embrace of traditional methods, offers more controlled waste-reducing solutions.
+
+Vertical farming is one approach that’s gaining traction. Growing crops in stacked layers, reduces waste caused by climate issues and supply-chain delays. Then there’s precision fermentation, in which microbes are used to produce food ingredients, minimising the need for land-intensive farming. Scientists are also looking at new ways to ferment food waste itself, turning inedible plant fibres into proteins that can be used for human consumption, returning to a practice that has long been a staple of human food production.
+
+With these – and countless other – innovations, we can make better use of the food we produce, while reducing what goes to waste.
+
+Global warming, along with land- and water use, resource waste, biodiversity loss, and the rise of zoonoses are just a few of the global problems we are currently facing. These problems are exacerbated by a growing global population and a corresponding increase in demand for animal-based products. Dietary change is urgently needed to help solve these problems.
+
+## Cutting waste in restaurants and catering
+
+While the hospitality industry is a major source of food waste, restaurants and caterers are finding new ways to reduce their impact. Some are adopting zero-waste cooking, making use of every part of an ingredient – from vegetable stems to coffee grounds. Others are using fermentation to upcycle kitchen waste into new dishes. And in some parts of the world, particularly in Asia, affordable takeaways in the form of street foods and small, local eateries are often more efficient – and almost as cheap – as cooking at home.
+
+Then there’s the packaging side. **Vegware**, based in the UK, produces compostable food packaging that can be disposed of along with food waste, helping to cut down on landfill use. Many restaurants also use smart food-waste tracking systems in order to monitor and reduce overproduction, thus ensuring that less food is wasted in the first place.
+
+By taking these and other steps, restaurants and caterers can serve food more sustainably, reducing waste without compromising on quality.
+
+## Why all of this matters
+
+The re-emergence of plant-based upcycling, sustainable packaging, and smarter farming techniques is helping to make better use of the food we already produce, thus reducing unnecessary waste and improving efficiency across the system. Upcycling food waste reduces the environmental impact of the food we eat while creating new revenue streams and innovation opportunities for food-manufacturing companies.
+
+So, next time you’re shopping, keep an eye out for brands that are leading the way in reducing food waste. Every choice we make, including the products we buy and the materials they’re packed in, helps move us towards a food system that works better for the planet and all who live on it.
+
+#### References
+
+- https://wedocs.unep.org/20.500.11822/45230.
+*Consumer Interest in Upcycled Products.*Available at: https://www.upcycledfood.org/.",proveg.org,2025-04-10,14,Fighting food waste with innovation | ProVeg International,article,0.02598415596,56,187,191.3333333
+https://proveg.org/news/7-best-vegan-friendly-restaurants-to-visit-in-chiang-mai-in-2025/,false,"This is a listicle/guide recommending restaurants, not a news report about a specific event.",7 best vegan-friendly restaurants to visit in Chiang Mai in 2025,"Seven must-visit vegan-friendly restaurants in Chiang Mai. From Northern Thai classics like Khao Soi to Western treats, there's something for everyone.","*A digital nomad hotspot and must-visit destination in Northern Thailand, Chiang Mai is a utopia for plant-based eating. Featuring a vibrant cafe culture and an array of local establishments and Western hotspots that will satisfy any foodie, the city has a huge amount to offer. To make your visit to Chiang Mai easier and ensure you’re enjoying the very best plant-based delights that the city can provide, our Digital Communications Manager and current digital nomad, Victoria Smith, has put together this list of her seven favourite vegan-friendly restaurants in Chiang Mai. Enjoy!*
+
+**Goodsouls Kitchen: Something for everyone**
+
+At the North of the Old City lies Goodsouls Kitchen, a small 100% vegan chain (Downtown Garden and Reform Kafe are sister restaurants) with brunch, lunch and dinner options that any foodie will adore. From smoothie bowls to pancakes for breakfast, and Thai specialities and Western classics for main meals, there’s a huge selection of delicious options to choose from. While the Khao Soi is a must-try, their pancakes are a sight – and taste – to behold. I chose the Chocolate and Banana version, consisting of a thick stack of pancakes layered with fresh sliced banana and topped with homemade whipped coconut cream and syrup for pouring. One small piece of advice if you’re heading for Goodsouls: come hungry, you’ll need a lot of room in your stomach!
+
+**A**um Vegetarian Restaurant: A moment of zen
+
+Located just outside the Old City, Aum Vegetarian Restaurant is a haven of tranquility, featuring an upstairs balcony with sunset views and a myriad of beanbags and good vibes. The eatery offers 100% vegetarian and vegan versions of Thai classics, as well as a few fusion options, so there’s something for everyone. I chose the plant-based Khao Soi – a Northern Thai classic brimming with tofu, noodles and vegetables, and a side of avocado maki just to mix things up. Khao Soi is a staple in Northern Thailand, and this version definitely hits the spot – creamy, subtly spiced, and rich in Thai flavour. With a view of a nearby temple, this is the perfect spot to chill out and enjoy some delicious plant-based food. .
+
+**The Vegano Bistro: Thai classics with realistic plant-based eggs**
+
+Although both locations are outside the Old City (one inside One Nimman food court and one near the airport), The Vegano Bistro is not to be missed for one very special reason: they offer incredibly realistic vegan eggs! One of their most popular menu items is their plant-based version of Pad Krapow (stir-fried meat alternative with holy basil and chilli served with rice and a vegan fried egg). And boy does this one pack a punch! Rich and flavourful, with a kick and a perfectly formed plant-based egg to fool any non-vegan, their Pad Krapow is not to be missed. Also on the menu are Thai staples like Pad Thai, as well as pasta dishes and salads for Western tastebuds.**Top tip:** You can also order food delivery via Grab if you don’t want to leave the Old City, that’s what I did!
+
+**Rad Rabbit Pizzeria: Brunch, lunch and dinner sorted**
+
+In the northeast corner of Old City is Rad Rabbit Pizzeria, a fully vegan pizza and pasta bistro that offers an innovative brunch menu. Their most exciting option is the plant-based Eggs Benedict, served on a toasted English muffin with hollandaise sauce, vegan bacon, avocado and tomato. The tofu-based egg white and pumpkin puree ‘yolk’ is a match made in heaven, and looks incredibly realistic – it’s total plant-based alchemy! Also on the brunch menu are waffles, a breakfast hash, an omelette, and a full English breakfast. But make sure to pop back for lunch or dinner, and try one of their delicious Italian-inspired dishes. From Texas BBQ Pizza to plant-based Bacon Aglio e Olio and even an Eggplant Parmesan Focaccia, there are plenty of delicious options to explore.
+
+**Blue Diamond The Breakfast Club: Much more than breakfast**
+
+Aptly named, this hidden garden cafe has a wide variety of plant-based breakfast options, including a selection of completely vegan cakes and pastries in the attached bakery/shop – think almond croissants, cinnamon buns, donuts and muffins. The restaurant itself serves up bagels and toast with plant-based toppings such as cashew cream cheese, smashed avocado, and scrambled tofu for breakfast, as well as salads and sandwiches with plant-based cheese and chicken and a range of Thai-style mains including the famous Khao Soi. If you’re travelling with non-vegans, this is a must-visit as there are options for both meat-lovers and herbivores alike.
+
+Join the ProVeg Veggie Challenge and try eating more plant-based for 30 days. It’s better for your health, better for the planet and better for animals. Get a healthy start with your personal Challenge. We’ll help you along the way with free tips, recipes and support.
+
+**Begin Vegan: Quick-serve Thai classics that won’t break the bank**
+
+Looking for cheap and quick Thai food that uses interesting meat replacements? Begin Vegan is the spot for you! Offering the Northern classic of Khao Soi with soya-based meat for just 65 baht (about £1.50), as well as a huge set menu featuring rice-based dishes with mock meats and a side of Tom Yum soup for just 89 baht (£2), this quick-serve restaurant is a fan favourite for a reason. While most restaurants in Thailand offer tofu, this can feel a bit repetitive, especially if you’re used to a larger variety of meat alternatives in your home country. But with dishes imitating everything from duck to chicken, Begin Vegan offers a bit of variety that is much needed when eating plant-based in Thailand.
+
+**Mr Green Restaurant: Thai classics and irresistible sweet treats**
+
+Serving up 100% plant-based Thai food in the North-Eastern corner of Old City is Mr Green Restaurant. With decent prices and lovingly cooked food, this eatery is not to be missed. The Papaya Salad was a particular highlight, served with fresh corn and rice noodles in a deliciously sweet and savoury sauce that is borderline addictive! I visited Mr Green multiple times, and also highly recommend the Khao Soi and the Red Curry for a filling and tasty meal in the Old City. For something sweet, don’t miss their brownie – it’s a proper fudgy treat that I had definitely been missing in Thailand.
+
+**Bonus: V Secret Street Food Stall**
+
+Located at Ploen Ruedee Night Market is V Secret, a fully vegan street food stall offering a selection of Thai fried appetisers such as Tofu Fries and Sweetcorn Fritters, as well as curries, noodles, and fried rice dishes. The market is open from 6 pm until midnight (except on Sundays), and also features vegan-friendly stalls such as Coco Mango (coconut and mango shakes and smoothies) and Lahla Ice Cream (dairy-free ice cream flavours).
+
+**Chiang Mai: a must-visit city for plant-based foodies!**
+
+There are plenty of vegan-friendly restaurants in Chiang Mai to explore, and my top seven represent just a small taste of what’s on offer. So, if you’re looking for a travel destination that offers a diverse selection of cuisines to dive into, book a trip to Chiang Mai today! You won’t regret it.
+
+
+For more plant-based travel recommendations, check out our guides to Berlin, Budapest, London, Madrid, New York, Cape Town and Amsterdam.",proveg.org,2025-04-22,2,7 best vegan-friendly restaurants to visit in Chiang Mai in 2025 | ProVeg International,article,0.02293148118,66,179,191.3333333
+https://www.newfoodmagazine.com/news/249733/robinsons-aldi-trademark-lawsuit/,true,Reports on a specific real-world event (lawsuit) with news-style reporting,Robinsons Aldi lawsuit launches over alleged squash trademark infringement,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.","# Robinsons Aldi lawsuit launches over alleged squash trademark infringement
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+Robinsons Mini squash, the product at the centre of a trademark dispute with Aldi. The case adds to a series of legal battles over lookalike products in the UK retail sector.
+
+Soft drinks giant Robinsons has launched legal action against discount supermarket Aldi, accusing the retailer of trademark infringement over its mini squash product.
+
+The lawsuit, filed in the UK’s High Court on 19 March, alleges that Aldi’s Sun Quench Squirty Squash closely resembles Robinsons’ Mini squash range. The case is being handled by intellectual property law firm Stobbs, which has previously represented Marks & Spencer in similar legal battles against Aldi.
+
+## Ongoing legal battles over lookalike products
+
+Aldi has faced multiple trademark disputes in recent years. Earlier in 2024, the retailer lost a case against cider producer Thatchers when the Court of Appeal ruled that Aldi’s Cloudy Lemon Cider had infringed Thatchers’ trademark. Aldi has since announced plans to appeal the decision.
+
+Aldi has maintained that its exclusive brands offer consumers affordable alternatives to well-known products. Following the Thatchers ruling, an Aldi spokesperson stated: “We are disappointed that the Court of Appeal disagreed with the High Court in this case. We think the Court of Appeal’s decision is wrong and we intend to appeal. Aldi customers know what they are buying when they shop with us.”
+
+The supermarket has also previously settled out of court with M&S over claims it copied the design of the iconic Colin the Caterpillar cake. Additionally, M&S won a 2024 lawsuit against Aldi regarding a festive ‘light-up’ gin liqueur bottle.
+
+## Expert legal perspective
+
+Varuni Paranavitane, counsel at Finnegan, Henderson, Farabow, Garrett & Dunner LLP, commented: “The case filed by Robinsons against Aldi is for trademark infringement and passing off and is certainly one that brand owners will eagerly watch. Following on from the Court of Appeal’s decision in Thatchers Cider v Aldi which found that Aldi had infringed, whilst this case will depend on its specific facts and how infringement is argued, it appears that there may be a sea of change now in favour of brand owners.”
+
+## Industry impact and next steps
+
+While the specifics of Robinsons’ case against Aldi have yet to be disclosed, the outcome could set another precedent in the ongoing debate over lookalike products in the retail sector.",www.newfoodmagazine.com,2025-03-26,29,Robinsons Aldi lawsuit launches over alleged squash trademark infringement - New Food Magazine,article,0.03561794266,47,268,174.4156863
+https://www.newfoodmagazine.com/organisations/target/,false,Reports on a specific real-world event (baby food recall) with news-style reporting,Target,News stories and articles referencing Target on New Food Magazine,"Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+List view / Grid view
+
+# Target
+
+
+A US report reviewing supermarket meat supply chains has revealed that the majority are not doing enough to stop the excessive use of antibiotics in livestock.
+
+Read our latest roundup of recalls impacting the UK and US, including several incidences of packaging errors, with allergens not being included on the label, along with numerous pathogen concerns.
+
+The US Working Group for Broiler Welfare welcomes nine new members, all working to fight for higher poultry welfare practices.",www.newfoodmagazine.com,2025-04-16,8,"Target - News, Articles and Whitepapers - New Food Magazine",article,0.05731704258,32,126,174.4156863
+https://www.newfoodmagazine.com/news/249955/sainsburys-recall-chocolate-honeycomb-pretzel/,true,Reports on a specific real-world event (product recall) with news-style reporting,Sainsbury's recall advisory: honeycomb pretzel alert,Sainsbury's recall alert: Belgian Milk Chocolate Honeycomb Pretzel may contain metal fragments. Return for a full refund.,"# Sainsbury’s recalls Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel over safety concerns
+
+Sainsbury’s has issued a recall for its Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel due to possible metal contamination.
+
+Sainsbury’s has issued a recall for its *Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel* due to the possible presence of metal fragments, making the product unsafe to consume.
+
+The recall affects 150g packs with batch code **L159922** and a best before date of April 2025. Consumers across England, Scotland, and Wales are advised not to eat the affected product and instead return it to their nearest store for a full refund.
+
+The supermarket chain has alerted customers via recall notices, which provide further details on the issue and guidance on obtaining refunds. The Food Standards Agency (FSA) advises consumers: *“If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund.”* Customers who require more information can contact the **Sainsbury’s Careline Team on 0800 636 262**.
+
+This recall underscores the importance of food safety, with retailers acting swiftly to protect consumers from potential risks. Customers who have purchased this product are urged to check their packaging and take appropriate action.",www.newfoodmagazine.com,2025-04-01,23,Sainsbury's recall advisory: honeycomb pretzel alert,article,0.031628064,41,246,174.4156863
+https://www.newfoodmagazine.com/organisations/klimato/,false,"This is an article about Klimato, not a news report of a specific event",Klimato,News stories and articles referencing Klimato on New Food Magazine,"Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+List view / Grid view
+
+# Klimato
+
+
+Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.",www.newfoodmagazine.com,2025-04-02,22,"Klimato - News, Articles and Whitepapers - New Food Magazine",article,0.05833086473,23,111,174.4156863
+https://www.newfoodmagazine.com/people/dr-mario-antonia-torres-acosta/,false,Reports on a specific scientific discovery in a news-like format,Dr Mario Antonia Torres Acosta,News stories and articles referencing Dr Mario Antonia Torres Acosta on New Food Magazine,"Scientists from Tecnológico de Monterrey have discovered a groundbreaking way…
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.",www.newfoodmagazine.com,2025-03-31,24,"Dr Mario Antonia Torres Acosta - News, Articles and Whitepapers - New Food Magazine",article,0.05784870843,21,106,174.4156863
+https://www.newfoodmagazine.com/topic/outbreaks-recalls/,false,"Contains multiple articles and summaries of recalls, not a single news article",Outbreaks & product recalls,News stories and articles referencing Outbreaks & product recalls on New Food Magazine,"Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+List view / Grid view
+
+# Outbreaks & product recalls
+
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+ECDC and EFSA warn at-risk groups to avoid eating raw alfalfa while the investigation into the widespread Salmonella outbreak continues.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+New Food’s Assistant Editor Ben Cornwell spoke to Suzanne Gallagher, senior associate at Withers, about Coca-Cola’s recent product recall, exploring the legal and reputational challenges businesses face and strategies to mitigate future risks.
+
+In the latest instalment of Recall Roundup (24-30 January 2025), New Food highlights recent food and beverage recalls in the UK and US.",www.newfoodmagazine.com,2025-04-16,8,"Outbreaks & product recalls - News, Articles and Whitepapers - New Food Magazine",article,0.06183724945,62,176,174.4156863
+https://www.newfoodmagazine.com/people/matthew-wilson/,false,"This is a profile page, not a news article",Matthew Wilson,News stories and articles referencing Matthew Wilson on New Food Magazine,"Young’s Seafood is rejuvenating the breaded fish category with two…
+
+Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.",www.newfoodmagazine.com,2025-04-07,17,"Matthew Wilson - News, Articles and Whitepapers - New Food Magazine",article,0.05794138443,21,106,174.4156863
+https://www.newfoodmagazine.com/webinar/249808/innovation-in-ingredients-for-confectionery-snacks/,false,"This is a promotional piece for a webinar, not a news article.",Innovation in ingredients for confectionery & snacks,"Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to explore the latest advancements and practical strategies for successful product development.","# Innovation in ingredients for confectionery & snacks
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to explore the latest advancements and practical strategies for successful product development.
+
+The panel will be discussing:
+
+**Reformulation strategies**– How brands are reducing sugar, salt, and artificial additives without compromising taste or texture.**Ingredient innovation**– The latest advancements in natural flavour enhancers, fermentation, and clean-label solutions.**Sustainability in product development**– Meeting consumer demand for ethically sourced and environmentally friendly ingredients
+
+What issues will be addressed?
+
+**Balancing reformulation and product quality**– Overcoming the challenge of reducing sugar, salt, and additives while maintaining taste, texture, and shelf life.**Navigating clean-label and sustainability demands**– Addressing consumer and regulatory pressure for natural, ethically sourced ingredients.**Keeping pace with ingredient innovation**– Understanding the latest advancements in flavour enhancement, fermentation, and alternative ingredient solutions.
+
+**Register to secure a place today >>> **
+
+## OUR SPEAKERS
+
+**Fleur Key – RNutr, Registered Nutritionist and Nutrition Manager at Costa Coffee**
+
+Fleur Key leads the development and implementation of Costa’s Global Nutrition Strategy. Fleur collaborates across departments to achieve internal nutrition targets while ensuring the business is well-prepared for forthcoming nutrition-related legislation, including the HFSS advertising regulations. In partnership with key suppliers, she actively supports Costa’s R&D managers in optimising product nutrition to align with both targets and consumer preferences.
+
+## FAQs
+
+**FAQs **
+
+**Is the panel discussion free?**
+
+Yes – there is no charge to watch the panel discussion, either live or on-demand.
+
+**When will the panel discussion take place?**
+
+25 June 2025 at 3pm BST.
+
+**Can I watch it later?**
+
+The panel discussion will become available to watch on-demand shortly after the live webinar takes place.
+
+**What are the benefits of attending live?**
+
+You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end of the session.
+
+**How long will the panel discussion be?**
+
+This panel discussion will last up to an hour.
+
+**What do I need to watch this panel discussion?**
+
+All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.",www.newfoodmagazine.com,2025-04-22,2,Innovation in ingredients for confectionery & snacks - New Food Magazine,article,0.05822780315,82,158,174.4156863
+https://www.newfoodmagazine.com/core_topic/sustainability/,false,Contains multiple articles with a list view rather than a single news article,Sustainability,News stories and articles referencing Sustainability on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Sustainability
+
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+14 April 2025 | By New Food
+
+This webinar will explore the critical intersection of food safety, transparency, and sustainability through a panel discussion with leading experts from the food & beverage industry. Learn how these interconnected pillars intertwine and shape the modern food industry for consumers, businesses and the planet that supports them.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.",www.newfoodmagazine.com,2025-04-22,2,"Sustainability - News, Articles and Whitepapers - New Food Magazine",article,0.06572792699,61,175,174.4156863
+https://www.newfoodmagazine.com/article/250652/global-earth-day-grocery-stores-where-energy-efficiency-is-the-real-checkout-line/,false,"This is an opinion piece/article about energy efficiency in grocery stores, not a factual news report.",Grocery stores: where energy efficiency is the real checkout line,"Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.","# Grocery stores: where energy efficiency is the real checkout line
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+Grocery stores are the lifeblood of our weekly routines, providing everything from fresh produce to late-night snacks. But behind those sliding doors, stores are quietly burning through energy like it’s going out of style. And guess who’s picking up the tab? That’s right – consumers, the environment, and the store owners who are facing rising electricity bills.
+
+Grocery stores can and should stop making excuses and start embracing the energy transition…
+
+But it needn’t be this way. It’s time to upgrade and start using energy that’s clean, efficient and – best of all – more affordable. Grocery stores have the potential to be leaders in the renewable energy revolution and here’s how.
+
+## Rooftop solar: the no-brainer solution
+
+Picture a vast sea of flat rooftops baking in the sun. The average grocery store rooftop is between 500 and 1,500 square metres, affording plenty of space to position solar panels to start capturing free energy from all that sun. Installing solar panels lowers energy bills, reduces reliance on the grid and if batteries are included increases resilience against potential power outages. On top of that, governments across the world are helping to fund the transition in the form of tax credits, grants and rebates for businesses ready to make the switch. So, why haven’t more stores done so? Sadly, the answer often boils down to reluctance to innovate.
+
+## Car park solar canopies: shade and sustainability in one move
+
+Beyond the building roof tops, grocery store car parks present another prime opportunity for generating renewable energy. Ever come back to your car after grocery shopping and feel like you just stepped into an oven?
+
+Not only do car park solar canopies provide a means for generating energy, they also help reduce the urban heat island effect – a major concern in many cities. By shading parking lots, these canopies help to cool the environment, making it more comfortable for shoppers and reducing the demand on air conditioning systems inside the store. This creates a dual benefit: lowering energy costs for the store while enhancing the overall customer experience.
+
+Even better, grocery stores can install electric vehicle charging stations underneath these canopies, appealing to the growing number of electric car owners. It’s a win-win: sustainable energy production, free energy for consumers driving electric and an improved shopping experience.
+
+## The refrigeration problem no one talks about
+
+Refrigeration is the silent energy gobbler in grocery stores. Traditional refrigeration systems in grocery stores require vast amounts of electricity, racking up high bills and contributing heavily to the store’s carbon emissions. In addition, when these systems break down unexpectedly, stores can lose thousands of dollars in spoiled goods.
+
+Upgrading to modern, energy-efficient refrigeration systems means lower electricity use and cost, reduced food waste and fewer costly emergency repairs. Furthermore, if these refrigeration units are solar powered by the store’s own panels – even better!
+
+Once upon a time, the USDA offered free energy audits and financial assistance to stores looking to make the switch to sustainability – business owners should stay informed about local and state programmes and take advantage of any available funding.
+
+## Time to take action
+
+Grocery stores can and should stop making excuses and start embracing the energy transition.
+
+The future is renewable and it’s time for grocery stores to make the shift towards a cleaner, more sustainable tomorrow…
+
+LED lighting, smart energy management systems, high-efficiency HVAC systems, and a shift towards eco-friendly non-plastic packaging should be the norm, not the exception.
+
+The evidence is clear: being responsible stewards of the environment, from a business perspective, is a win-win on all fronts – for profits, people and the planet. Grocery stores can no longer afford to ignore this; and neither can consumers. It’s time to demand better: no more excuses; no more unnecessary waste. The future is renewable and it’s time for grocery stores to make the shift towards a cleaner, more sustainable tomorrow.
+
+This is precisely why EARTHDAY.ORG chose the powerful Earth Day theme for 2025 as *Our Power, Our Planet* – an urgent call to action aimed at tripling the amount of electricity generated by renewable energy by 2030.
+
+As grocery stores look to the future, they’re not alone in the need for a shift towards renewable energy. The world faces an increasing demand for energy, so transitioning to renewable sources is no longer a choice, but a necessity. Thanks to breakthroughs in solar, wind and energy storage technologies, clean energy is becoming more accessible and cost-effective than ever. This growing momentum isn’t just a passing trend – it’s a crucial part of the global effort to reduce emissions and build a more sustainable world. Just like grocery stores, industries everywhere must step up and embrace solutions that benefit both their bottom line and the planet.
+
+This ambitious transition is not only achievable but is also already projected to happen as nations and industries accelerate their shift towards sustainable energy solutions. However, achieving this goal requires collective effort, commitment and support from all corners of society.
+
+So, how can you play a role in this vital movement? This Earth Day, take part in Earth Action Day and become part of the global solution. Whether through signing petitions, writing to lawmakers, getting climate educated, embracing advocacy or pledging your personal support, you have the power to help advance the renewable energy revolution. Every action counts, and together we can ensure a healthier, more sustainable planet for generations to come. Join the fight for a liveable, thriving world by making your voice heard and your commitment felt today.
+
+**Meet the author**
+
+**Aidan Charron: Associate Director, Global Earth Day, EARTHDAY.ORG**
+
+Aidan has a BSc in biology, with a concentration in tertiary and freshwater studies with a minor in geographic information systems, from the University of North Carolina, Wilmington. A dedicated environmentalist since the age of 12, Aidan learnt to scuba dive, made the Outer Banks his go-to place for diving and started to work at a local aquarium, regularly diving in the shark tanks as part of their education events.
+
+Drawing on this inspiration from his childhood, Aidan developed a deep-seated passion for the environment. After college, Aidan worked in wetland reclamation and joined Earth Day in 2020, helping to shape the End Plastics Campaign and becoming the Director of **Planet Vs Plastics**, the Earth Day theme for 2024. In August 2024, Aidan was promoted to Associate Director, Global Earth Day and will be spear-heading EDO’s campaign and theme in 2025,
+
+**backing renewable energy and calling for a tripling of clean electricity generation by 2030.**
+
+*Our Power, Our Planet*",www.newfoodmagazine.com,2025-04-22,2,Grocery stores: where energy efficiency is the real checkout line - New Food Magazine,article,0.04362241685,58,266,174.4156863
+https://www.newfoodmagazine.com/people/dr-clive-black/,false,"This page is a collection of articles and information about cookies, not a single news article.",Dr Clive Black,News stories and articles referencing Dr Clive Black on New Food Magazine,"Discover how Chris Elliott reveals the dark side of erratic…
+
+Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
+
+List view / Grid view
+
+
+Discover how Chris Elliott reveals the dark side of erratic…
+
+16 April 2025 | By Professor Chris Elliott
+
+Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
+
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+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
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+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
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+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-16,8,"Dr Clive Black - News, Articles and Whitepapers - New Food Magazine",article,0.0574130436,21,106,174.4156863
+https://www.newfoodmagazine.com/topic/data-automation/,false,"Contains multiple articles with different topics, not a single news article",Data & Automation,News stories and articles referencing Data & Automation on New Food Magazine,"Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+List view / Grid view
+
+# Data & Automation
+
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.
+
+Walmart partners with Helios AI to climate-proof its agricultural supply chain using AI-driven climate risk forecasting and solutions.
+
+Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
+
+As Dry January and alcohol-free beverages gain popularity, Stephen Hayes, Managing Director of Automation and control specialist Beckhoff UK, explains how automation can help beverage manufacturers cater to the low- and no-alcohol market.
+
+Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
+
+The food and drink industry not only has the keys to unlock £14bn in value for the UK economy but the sector could also become a world-class case study for delivering economic growth through digital innovation, believes Tom Clayton, CEO at IntelliAM.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
+
+Journey Foods and Goodr partner to launch an AI-driven nutrition scoring system aimed at improving health and food access.",www.newfoodmagazine.com,2025-04-01,23,"Data & Automation - News, Articles and Whitepapers - New Food Magazine",article,0.0644744231,62,176,174.4156863
+https://www.newfoodmagazine.com/people/john-fering/,false,Reports on a specific event (Cargill Innovation Center relaunch) in a news-like format.,John Fering,News stories and articles referencing John Fering on New Food Magazine,"Cargill has relaunched its Innovation Center in Singapore to help…
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+List view / Grid view
+
+
+Cargill has relaunched its Innovation Center in Singapore to help…
+
+10 April 2025 | By Ian Westcott
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
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+
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+
+| Cookie | Description |
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+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-10,14,"John Fering - News, Articles and Whitepapers - New Food Magazine",article,0.05782766255,21,106,174.4156863
+https://www.newfoodmagazine.com/article/250304/dr-clive-black-time-for-defras-disbandment/,false,"This is an opinion piece, not a factual news report.",DEFRA must be disbanded: why the UK food system deserves better,"Dr Clive Black calls for the disbandment of DEFRA, citing systemic incompetence, policy chaos, and a failure to support the UK food and farming sector.","# Dr Clive Black: time for DEFRA’s disbandment
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Dr Clive Black argues for the disbandment of DEFRA due to its perceived incompetence, lack of responsibility, and chaotic handling of critical food and environmental issues, advocating for a structural overhaul of relevant governmental bodies. Credit: Shutterstock
+
+## A growing crisis in food governance
+
+Esteemed Professor Chris Elliott, one of the world’s leading food science and safety authorities that the UK is blessed to have within its fold, recently warned in *New Food Magazine* of the growing biosecurity dangers and how underwhelmed he is, to put it politely, by the poor sense of ownership, responsibility, and so low prevention capabilities of the responsible Ministry, DEFRA.
+
+It is not competence, it is the opposite… DEFRA is no longer fit and proper.
+
+That farming and food leaders are approaching Government to express their concerns about the lackadaisical nature of the British State on such matters feels a bit upside down to me. Rather, it would surely be expected that the protectors of the nation’s wellbeing would be on the front foot, not being dragged out of their conservatories and lounges to protect the country.
+
+## Extended producer responsibility and wider failures
+
+And then there is EPR, extended producer responsibility, now being comically introduced, which is where we see *The Office* meets *The Thick of It* in a smash reality government series of immense incompetence, the icing on the cake being that the £1.5-2.0 billion per annum to be raised from business to assist with more effective waste management actually goes straight to HMRC; the above reality TV series could have a sister in the Bank of England, The Office for Budget Responsibility (OBR), a contradiction in terms if there ever was, and The Treasury. There is a car crash of a process overseen here by senior DEFRA officials, often gong laden, who appear out of their depth, incapable, which supports the charge of incompetence.
+
+As an aside, the arrogance of said officials is something to behold; I have seen it first-hand, taking the position of selective deafness, passive/aggressive behaviour, sulking plus cancelling any challenging opinion, for which the labyrinth of Civil Service process is sitting like a praying mantis to revel in, so wasting lots of public funds to prove the point that many officials are self-servicing not public serving, and the culture and outcomes for taxpayer and anyone else with the misfortune to have to need their assistance, is rotten.
+
+## From HFSS to DRS: a pattern of chaos
+
+On top of EPR, one could add the handling of the introduction of HFSS into Great Britain, regulations around high fat, sugar and salt products in retailers that cost millions of pounds for elements of the trade to comply with only to be dropped like a stone and DEFRA just wash their hands and move onto the next car crash. And among many, that smash could be DRS, which was chaotic in Scotland albeit travelled a long way, with can kicking the sport of the week. Quite when and how EPR meets DRS, the Lord only knows, but no doubt the officials that are overseeing this chaos will be further elevated to cause chaos elsewhere in Whitehall by then, no doubt with more honours bestowed.
+
+## Time for structural change
+
+All this is not acceptable. It is not a joke, it is reality. It is not competence, it is the opposite, and with the incapability of the human capital it is now time to think about a different way.
+
+DEFRA is not a sponsoring Ministry for the largest industrial system in the UK, the food system, anything but, and with respect to the livestock sector it speaks with forked tongue; it would be happy for a structurally smaller industry with imports filling the void, such is the ideology of the place.
+
+Many officials are self-servicing, not public serving — and the culture is rotten.
+
+Furthermore, Reeves’ October 2024 Budget, among other things, has put an axe through any goodwill towards the Ministry from the British agriculture and horticulture sectors. As for promoting trade, the UK should have a body analogous to Ireland’s Bord Bia, which shows DEFRA up to be a cabal of total and utter amateurs.
+
+## A case for reallocation and leadership
+
+In a different sphere, DEFRA is irrelevant and, frankly, compromised when it comes to the diet, health and wellbeing debates, which should, to me, sit within the Department of Health, where the Food Standards Agency should report into too. The abolition of NHS England is maybe a good omen here.
+
+A new sponsoring home can also be found for the Environment Agency, alongside the form filling around farming subsidies, the latter could be an adjunct to the Business Department. There will be wrinkles that I concede are square pegs in round holes, but DEFRA is already such a body.
+
+I have long argued for a Minister of the Food System to sit in Cabinet and with an appropriate secretariat, not the present DEFRA officials, to coordinate what is the ubiquity of food within the context of a dynamic and live national food strategy. Such a person becomes more relevant and necessary should common sense prevail and DEFRA form part of a necessary cull of a bloated, unproductive and too often rotten Whitehall.
+
+## The talent buried within
+
+To be clear and fair, not that the folks that I challenge will accept these with anything but a shrug, there are hard-working, bright, responsible and talented civil servants in DEFRA. However, as with any failing organisation, they cannot shine. It was put to me by one NED of the Ministry that this positive talent base could be 20 percent of the DEFRA headcount, with half of the workforce turning up and going home doing their jobs, but one-third being anything from ideological to taking whatever inappropriate word one wishes for their own and others’ agendas, but not that of the State and certainly not the British food system. Such a description feels plausible, underscoring, again, the need to scrap DEFRA.
+
+## A final reckoning
+
+No doubt DEFRA will say such comments are bullying, unreasonable, cheap shots and so forth, which has been put to me by a senior official, but that is to also underline the rotten, arrogant and detached culture of a place that is no longer fit and proper. It is time for DEFRA’s disbandment.
+
+
+## About the author
+
+**Dr Clive Black** is Vice Chairman of Shore Capital Markets. Clive joined Shore Capital in 2003. After a Ph.D at Queen’s University of Belfast he was Head of Food Policy at the NFU, a strategic planner for Lord Haskins at Northern Foods plc before joining Charterhouse Tilney where he was a No.1 rated consumer analyst, becoming Head of Pan-European retail research at ING. He has been highly ranked in Thomson Extel surveys for many years.",www.newfoodmagazine.com,2025-04-10,14,DEFRA must be disbanded: why the UK food system deserves better,article,0.04448913823,54,255,174.4156863
+https://www.newfoodmagazine.com/editorial-board/148834/meet-dr-naresh-patel-i2-sgs/,false,"This is a profile of an individual, not a news article reporting a specific event.",Naresh Patel,Dr Naresh Patel is a member of our Advisory Board and Technical Account Director at SGS. He has over 30 years of experience in food testing.,"# Naresh Patel
+
+Posted: 27 May 2021 |
+
+Dr Naresh Patel is Technical Account Director at SGS.
+
+Dr Naresh Patel is Technical Account Director at SGS United Kingdom Ltd, has worked in the food testing industry for over 30 years with a proven track record at Campden BRI, Scientific Analysis Laboratories and i2 FAST. He is most recognised in the field of pesticide testing.
+
+Naresh is widely known within the produce industry and UK retailers for his knowledge and advice on testing programmes, assisting with data interpretation and provide technical training. He sits on many committees and professional bodies, contributing his knowledge and expertise to address the challenges faced by the produce industry.",www.newfoodmagazine.com,2025-04-10,14,Naresh Patel - New Food Magazine,article,0.02771105637,24,217,174.4156863
+https://www.newfoodmagazine.com/industry_sector/dairy/,false,"Contains multiple articles, not a single news article",Dairy,News stories and articles referencing Dairy on New Food Magazine,"Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+List view / Grid view
+
+# Dairy
+
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this…
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
+
+New research suggests regular yoghurt consumption could reduce bowel cancer risk by influencing the gut microbiome and bacteria levels.",www.newfoodmagazine.com,2025-04-10,14,"Dairy - News, Articles and Whitepapers - New Food Magazine",article,0.0662624626,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/new-product-development/,false,"Contains multiple articles, not a single news article",New product development (NPD),News stories and articles referencing New product development (NPD) on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# New product development (NPD)
+
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
+
+Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Briony Mansell-Lewis, Managing Director for Food Matters Live, to discuss the importance of live events in shaping the food industry's future
+
+Arla Foods partners with Morrisons, Tesco, and Aldi to trial Bovaer® feed additive, aiming to reduce methane emissions in dairy farming.
+
+New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.",www.newfoodmagazine.com,2025-04-22,2,"New product development (NPD) - News, Articles and Whitepapers - New Food Magazine",article,0.06356718349,62,176,174.4156863
+https://www.newfoodmagazine.com/industry_sector/brewing-distilling/,false,"Contains multiple articles, not a single news article",Brewing & Distilling,News stories and articles referencing Brewing & Distilling on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Brewing & Distilling
+
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+The increase in alcohol duty rates alongside energy cost rises in recent years have been a heavy burden for distilleries. Here, Craig Akers at Aggreko reveals some operational strategies to help alleviate the pressure.
+
+Thatchers wins trademark appeal against Aldi over its Cloudy Lemon Cider, with the Court of Appeal ruling Aldi infringed Thatchers' branding.
+
+As Dry January and alcohol-free beverages gain popularity, Stephen Hayes, Managing Director of Automation and control specialist Beckhoff UK, explains how automation can help beverage manufacturers cater to the low- and no-alcohol market.
+
+Morning coffee drinkers have a lower risk of cardiovascular disease and overall mortality, highlighting the importance of timing in coffee consumption.
+
+As Dry January returns, new research from Heineken finds that despite market growth, social pressure still hinders alcohol-free adoption.
+
+Construction work has started on Heineken's new global R&D Centre in the Netherlands, set to open in mid-2025.
+
+Latest research has revealed that Brits are expected to spend more than £2.4 billion on beer alone during the 2024 Euros football tournament.
+
+A team of students from the University of Surrey, with their product BoozyBalls has won the grand prize at Ecotrophelia UK. Their winning product, Boozyballs impressed the judges with its unique and innovative approach to making alcoholic boba.",www.newfoodmagazine.com,2025-04-23,1,"Brewing & Distilling - News, Articles and Whitepapers - New Food Magazine",article,0.06274238759,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/finnegan/,false,Reports on a specific real-world event (Robinsons suing Aldi) with news-style reporting,Finnegan,News stories and articles referencing Finnegan on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Finnegan
+
+
+List view / Grid view
+
+
+26 March 2025 | By Ian Westcott
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
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+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
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+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-26,29,"Finnegan - News, Articles and Whitepapers - New Food Magazine",article,0.057784522,20,106,174.4156863
+https://www.newfoodmagazine.com/region/middle-east/,false,Contains multiple articles rather than a single news article,Middle East,News stories and articles referencing Middle East on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Middle East
+
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+New research from Edith Cowan University has found that camel milk offers several health benefits compared to its bovine counterpart, potentially holding the key to healthier digestion and a happier gut.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+13 December 2024 | By
+
+This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
+
+In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
+
+A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
+
+New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
+
+As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
+
+Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
+
+Food to Go is back and this episode, Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods to find out how the company is using groundbreaking cell-cultivation technology, developing sustainable eel unagi, and their plans for market expansion and future innovations.
+
+Here, Roee Nir explains how Forsea's cultured eel meat offers a sustainable solution to the declining wild eel population, while preserving the culinary tradition of unagi.
+
+Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.",www.newfoodmagazine.com,2025-04-04,20,"Middle East - News, Articles and Whitepapers - New Food Magazine",article,0.06485105128,60,174,174.4156863
+https://www.newfoodmagazine.com/organisations/detwiler-consulting-group/,false,"This page lists articles referencing a consulting group, not a single news article",Detwiler Consulting Group,News stories and articles referencing Detwiler Consulting Group on New Food Magazine,"When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+List view / Grid view
+
+# Detwiler Consulting Group",www.newfoodmagazine.com,2025-04-14,10,"Detwiler Consulting Group - News, Articles and Whitepapers - New Food Magazine",article,0.05813411686,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/food-allergy-research-education-fare/,false,"This page is a collection of articles and information about a topic, not a single news article.",Food Allergy Research & Education (FARE),News stories and articles referencing Food Allergy Research & Education (FARE) on New Food Magazine,"Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+List view / Grid view
+
+# Food Allergy Research & Education (FARE)
+
+
+List view / Grid view
+
+
+9 April 2025 | By Ian Westcott
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+25 September 2020 | By Bethan Grylls (New Food)
+
+A study has discovered that half of people with food allergies report at least one allergic reaction each year in US.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-09,15,"Food Allergy Research & Education (FARE) - News, Articles and Whitepapers - New Food Magazine",article,0.05746665383,23,111,174.4156863
+https://www.newfoodmagazine.com/people/jawahir-al-mauly/,false,"This is a profile page, not a news article reporting a specific event",Jawahir Al-Mauly,News stories and articles referencing Jawahir Al-Mauly on New Food Magazine,"Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice…
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.",www.newfoodmagazine.com,2025-03-31,24,"Jawahir Al-Mauly - News, Articles and Whitepapers - New Food Magazine",article,0.05870968809,21,106,174.4156863
+https://www.newfoodmagazine.com/core_topic/qaqc/,false,"Contains multiple articles, not a single news article",QA/QC,News stories and articles referencing QA/QC on New Food Magazine,"Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+List view / Grid view
+
+# QA/QC
+
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Coca-Cola has recalled over 10,000 cans of its Original Coca-Cola due to plastic contamination. The FDA has classified it as a Class II recall, advising consumers to check batch numbers and avoid affected products.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+16 January 2025 | By Bruker Microbiology and Infection Diagnostics
+
+With the growing number and diversity of microorganisms infecting humans and animals and 2024 data showing a rise in zoonotic diseases, accurate microbiological testing is vital for detecting foodborne pathogens, spoilage organisms, and technological strains.
+
+10 January 2025 | By Sterilex
+
+Pathogens can easily be spread throughout a facility by people and equipment, making doors and floors critical control points. Watch Dr. Bruce Urtz as he shares newest technology breakthroughs related to dry floor hygiene.
+
+13 December 2024 | By
+
+This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
+
+Scientists discover a cost-effective, density-based method to sort olives, significantly enhancing extra virgin olive oil's quality and flavour.
+
+5 December 2024 | By
+
+Discover the latest advancements in food technology with New Food Issue 3 of 2024. From AI and blockchain to food safety and sustainability in brewing and dairy.
+
+14 November 2024 | By
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.",www.newfoodmagazine.com,2025-04-04,20,"QA/QC - News, Articles and Whitepapers - New Food Magazine",article,0.07043336307,56,170,174.4156863
+https://www.newfoodmagazine.com/news/250754/clear-link-discovered-between-bakers-yeast-evolution-and-early-human-migration/,true,Reports on a specific scientific discovery with a clear timeframe and specific details.,Clear link discovered between baker’s yeast evolution and early human migration,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.","# Clear link discovered between baker’s yeast evolution and early human migration
+
+Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+New research from the University of Georgia (UGA) has uncovered compelling genetic evidence that baker’s yeast, an essential ingredient in bread and alcohol production, may have travelled the globe alongside early human populations.
+
+The study, published in *Molecular Ecology*, suggests that yeast evolution has been profoundly shaped by human migration patterns dating back to the last ice age.
+
+Using DNA analysis, researchers traced links between wild yeast strains found in tree bark and domesticated varieties used in baking and brewing. By comparing samples from Europe, the southeastern US and publicly available global data, they uncovered surprising genetic similarities and a fascinating story of microbial hitchhiking through history.
+
+Jacqueline Peña, lead author and Ph.D. candidate at UGA’s Department of Plant Biology explained:
+
+We are seeing distinct subpopulations within continents. And we’re seeing that, even though we had originally thought that these wild populations would be different, it seems as though they’re not completely separated from human activity.”
+
+
+The yeast species *Saccharomyces cerevisiae* has been used by humans for millennia, with domestication dating back to around 7000 BCE. However, until recently, its wild cousins, found living naturally on tree bark, were thought to be genetically distant. The study reveals otherwise.
+
+Dr Douda Bensasson, corresponding author and associate professor at UGA’s Franklin College of Arts and Sciences added:
+
+We were expecting that there would be ancient divergences and that the forest yeast would’ve had nothing to do with humans this whole time. But to our surprise, we found that it roughly coincided with the last ice age, which is around the time that humans were starting to grow their own food and spreading farming around the world.”
+
+
+## Traces back to Great French Wine Blight
+
+In a particularly unexpected twist, the team discovered that yeast from the winemaking regions of southern Europe bore striking resemblance to yeast found in the southern United States. The researchers believe the transatlantic link may trace back to the 19th century during the Great French Wine Blight. At the time, European growers imported American vines to combat a devastating insect infestation, inadvertently bringing along their microbes.
+
+Peña described this phenomenon as a “unique duality” — wild and domestic strains of yeast existing separately yet influenced by the same human forces.
+
+Samples were collected from tree bark, including some from UGA’s own campus, and then grown and genetically analysed using fermentation-style techniques. The results paint a complex picture of yeast’s evolutionary journey, entangled with human development, agriculture and global trade.
+
+## Are humans unknowingly altering microbial ecosystems?
+
+The findings raise broader concerns about how much humans may be unknowingly altering microbial ecosystems today.
+
+Bensasson warned:
+
+If humans, without intending to, were moving microbes around thousands of years ago, just think about all the stuff that we are doing now. We may be changing all kinds of things without knowing it. And I don’t know if that’s good or bad, but it’s a little worrying that we have no idea what we’re doing.”
+
+
+The study, co-authored by Eduardo Scopel and Audrey Ward, highlights how even the smallest organisms can tell the biggest stories about human history.",www.newfoodmagazine.com,2025-04-23,1,Clear link discovered between baker’s yeast evolution and early human migration - New Food Magazine,article,0.03638334036,53,261,174.4156863
+https://www.newfoodmagazine.com/organisations/imperial-college-london/,false,"This page is a collection of articles referencing Imperial College London, not a single news article.",Imperial College London,News stories and articles referencing Imperial College London on New Food Magazine,"A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+List view / Grid view
+
+# Imperial College London
+
+
+The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
+
+A new study of the environmental impacts of a country’s food purchasing behaviour has highlighted the positive environmental impact of consumers making simple grocery swaps with like-for-like products.
+
+In the latest FSA Takeaway, two experts discuss some key findings of the Food Allergy and Intolerance Research Programme, how good quality research informs the FSA’s work, and where its next study will lead.
+
+The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
+
+The experts, writing in the BMJ, pointed to “weak scientific evidence” underpinning claims made for infant formula around the world, suggesting that health claim restrictions should be balanced by adequate incentives for manufacturers.
+
+A team of researchers from Moscow and London found that although approximately 14 percent of parents believed their child to have a milk allergy, only one percent of them did in reality, which they said is due to official guidelines.
+
+In the past five years, the number of teenagers requiring allergy-related hospital treatment has more than doubled, and schools are calling for more refined details of best practices to prevent future cases.
+
+Research from an Imperial College, UK, clinical trial finds a new oral immunotherapy option provides sustained unresponsiveness one year after treatment.
+
+A team researchers have concluded that a policy floated by America's Food & Drug Administration (FDA) to introduce a voluntary sodium reduction scheme could prevent nearly half a million cases of cardiovascular disease (CVD).
+
+Chemical signatures from gut bacteria which show up in urine can be used to predict how the body will respond to a 'junk' diet.
+
+21 September 2016 | By Roy Manuell, Digital Content Producer
+
+New Food speak to lead researcher, Robert Boyle following study by Imperial College on whether feeding babies certain allergens might lead to the prevention of risk in later life...
+
+21 September 2016 | By Imperial College London
+
+Feeding babies egg and peanut may reduce their risk of developing food allergies, finds a new study from Imperial College London...",www.newfoodmagazine.com,2025-04-22,2,"Imperial College London - News, Articles and Whitepapers - New Food Magazine",article,0.06391332003,60,176,174.4156863
+https://www.newfoodmagazine.com/news/250405/pepsico-expands-fareshare-partnership-food-waste-employability/,true,Reports on a specific corporate action (PepsiCo expanding partnership) in a news-like format,PepsiCo expands FareShare partnership to reduce food waste,PepsiCo extends its partnership with FareShare to help reduce food waste and support over 600 people in Leicestershire with job training.,"# PepsiCo expands FareShare partnership to tackle food waste and boost UK employability
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+PepsiCo has announced a major expansion of its long-standing partnership with FareShare, the UK’s leading food redistribution charity. The initiative will help fight food waste and improve employment opportunities in Leicestershire, home of PepsiCo’s Walkers crisps.
+
+Backed by a **£210,000 grant from the PepsiCo Foundation**, the collaboration will support two key FareShare programmes in 2025. These aim to redirect surplus food from farms and help over 600 people into work.
+
+## Funding to fuel food redistribution and job support
+
+The PepsiCo Foundation, the philanthropic arm of PepsiCo, focuses on transforming the global food system. By investing in local solutions, it aims to increase access to nutritious food and support community resilience.
+
+The 2025 funding will support two established FareShare programmes:
+
+**Surplus with Purpose**– helps farmers and producers across the UK send surplus vegetables to FareShare’s network of 8,000 charities. In 2025 alone, this could provide the equivalent of 550,000 meals. These meals support vital services such as breakfast clubs and after-school activities.**Leicestershire Employability Programme**– offers tailored workshops, mentoring, and job application support. The initiative aims to prepare over 600 people in Leicester for work in the food and retail sectors.
+
+## Seven years of impact and counting
+
+Since the start of the partnership in December 2017, PepsiCo has donated more than 2,200 tonnes of surplus and snack products to FareShare. These donations have been transformed into millions of meals for people facing food insecurity.
+
+In the past six months alone, PepsiCo employees have contributed 270 hours of volunteering at FareShare distribution centres, helping sort and deliver food to those who need it most.
+
+## Strengthening sustainable food systems
+
+These new efforts support PepsiCo Positive, the company’s global sustainability strategy. In the UK, this includes working closely with over 290 farmers to promote regenerative agriculture practices. By tackling both environmental and social challenges, PepsiCo aims to create a more sustainable and equitable food system.
+
+## Industry and charity leaders welcome the news
+
+Jason Richards, SVP and General Manager at PepsiCo UK and Ireland, said:
+
+“We’re proud to have worked with FareShare for over seven years. This new funding will help jobseekers take a step closer to employment while ensuring surplus food reaches those who need it most. We’re also encouraging our growers to take part in the scheme as we push towards a fairer, more sustainable food system.”
+
+
+Kirsty Ford, Head of Fundraising at FareShare, added:
+
+“We’re thrilled to deepen our partnership with PepsiCo and the PepsiCo Foundation. Their support helps get more fresh, good-to-eat food to people instead of letting it go to waste.”
+
+
+“This funding also boosts our employability programme, helping more people gain the skills and support they need to enter the workforce.”",www.newfoodmagazine.com,2025-04-10,14,PepsiCo expands FareShare partnership to reduce food waste,article,0.03585779352,48,248,174.4156863
+https://www.newfoodmagazine.com/news/250589/aduna-superfood-blends-baobab-ghana-impact/,true,Reports on a specific corporate action (Aduna's relaunch and sales growth) in a news-like format.,Aduna Superfood Blends double social impact and return in sustainable packaging,Aduna has doubled its social impact in West Africa following record Superfood Blend sales and is relaunching the range in fully recyclable tubs. Discover how the brand is combining wellness with purpose-driven growth.,"# Aduna Superfood Blends drive 100% growth and return in new sustainable tubs
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+Natural wellness brand Aduna has doubled its social impact in West Africa. The growth is linked to strong sales of its Superfood Blends. Now, the brand is relaunching the range in new recyclable tubs made from card. These updated tubs are easier to use and include clearer messaging.
+
+## Superfood Blends with purpose
+
+Launched in 2024, Aduna’s five functional blends each contain 10 plant-based ingredients. These include 29 to 45 percent baobab – a nutrient-rich fruit that is both drought-resistant and climate-friendly.
+
+Importantly, these are the only blends worldwide to carry B Corp, FairWild and People & Planet First certifications. As a result, they appeal to consumers who want wellness products that also create positive change.
+
+## Sales growth leads to community uplift
+
+Aduna’s Superfood Blends saw a 101 percent increase in sales after launch. As a result, the brand now supports more than 3,300 women across Ghana and Burkina Faso, up from 1,500 a year ago.
+
+These women earn fair incomes by wild-harvesting and processing baobab. On average, their earnings have more than doubled. This allows them to pay for school fees, healthcare and food. Many are also investing in small businesses and home improvements.
+
+Furthermore, Aduna has planted over 35,000 baobab trees and is trialling biochar to enrich soil and boost climate resilience.
+
+## New tubs support daily wellness
+
+Aduna’s updated packaging is made from recycled card. It is designed for ease of use, while keeping the range’s vibrant look and mission-led focus.
+
+The blends remain organic, vegan and free from added sugar, sweeteners and synthetic ingredients. Each serving provides fibre and vitamin C. To use, simply add 1–2 teaspoons to smoothies, water, juices or breakfast bowls.
+
+## What’s in the range?
+
+**Mind**– Supports focus and stress relief with lion’s mane, reishi, cacao, schisandra and moringa**Good Gut**(formerly Digestion) – High in fibre with cinnamon, flaxseeds, ginger and chamomile to support digestion**Super Greens**– Boosts energy, immunity and gut health with moringa, spirulina, chlorella and wheatgrass**Energy**– Combines guarana, matcha, maca and baobab to fight fatigue**Radiance**(formerly Beauty) – Supports healthy skin and collagen with baobab, açai, goji and hibiscus
+
+
+## Market growth and consumer demand
+
+The global market for superfood powders is expected to grow by 7 percent a year until 2030, reaching $11.5 billion. At the same time, 61 percent of shoppers now expect brands to give back and act responsibly.
+
+In the UK, 71 percent of adults take supplements. This shows how mainstream the wellness trend has become. Aduna’s blends are made to meet this demand, giving shoppers a health-focused, sustainable option.
+
+
+## Backed by trusted certifications
+
+Aduna’s blends meet high standards for ethics and impact:
+
+**FairWild**– Confirms that wild plants are harvested responsibly and workers are treated fairly**B Corp**– Recognises the company’s performance on social and environmental goals**People & Planet First**– Verifies that community and climate benefits are central to the business
+
+Aduna Superfood Blends retail at £21.99 for 250g and are available from Holland & Barrett, Ocado, Planet Organic, Amazon and aduna.com.",www.newfoodmagazine.com,2025-04-15,9,Aduna Superfood Blends double social impact and return in sustainable packaging,article,0.03663776156,51,249,174.4156863
+https://www.newfoodmagazine.com/organisations/youngs-seafood/,false,"Contains multiple articles, not a single news article",Young's Seafood,News stories and articles referencing Young's Seafood on New Food Magazine,"Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+List view / Grid view
+
+# Young's Seafood
+
+
+21 June 2016 | By Victoria White, Digital Content Producer
+
+Young’s Seafood Limited has announced changes to its leadership structures to further its strategic priorities of growing sales and driving innovation...
+
+29 February 2016 | By Victoria White
+
+Young’s Seafood’s Gastro sub-brand is now worth over £44 million, having grown by over 50% in the past year...
+
+23 February 2016 | By Victoria White
+
+Created to support the increasing demand for gluten free, Young’s says their new gluten free fish fingers do not compromise on taste or quality...
+
+16 October 2015 | By Victoria White
+
+Young’s Seafood’s CSR and Technical Director, Mike Mitchell, has outlined how sustainability initiatives and responsibly sourcing fish can be good for business...
+
+15 October 2015 | By Victoria White
+
+Young’s Seafood's Chief Executive gave an update on the UK market and outlined the strategic vision for the company at the Groundfish Forum conference...
+
+23 September 2015 | By Victoria White
+
+The decision to keep the sites open is part of the Company's ‘Alternative Option’ plan and involves retaining around 250 jobs...
+
+8 September 2015 | By Victoria White
+
+Pete Ward gave a speech at the World Seafood Congress, calling on industry to continue to champion best practice across sustainability, manufacturing, innovation and quality...
+
+2 September 2015 | By Victoria White
+
+Young's Gastro brand is now worth over £30million, having grown by 50% in the last year. Building on this success, Young’s is adding four new products to the range...
+
+30 July 2015 | By Victoria White
+
+Young’s Seafood Limited has announced changes to its leadership and has said that it will roll out its ""One Young's"" philosophy across all sections...
+
+29 July 2015 | By Victoria White
+
+Young’s held the third formal consultation meeting with staff and their representatives to explore proposals for the Fraserburgh and Spey Valley facilities...
+
+10 July 2015 | By Victoria White
+
+Young’s Seafood will start formal consultation shortly with staff at the Young’s Fraserburgh and Spey Valley sites to explore proposals for the facilities...",www.newfoodmagazine.com,2025-04-07,17,"Young's Seafood - News, Articles and Whitepapers - New Food Magazine",article,0.06322470227,42,150,174.4156863
+https://www.newfoodmagazine.com/topic/recruitment/,false,"This is a category page containing multiple articles, not a single news article.",Recruitment & workforce,News stories and articles referencing Recruitment & workforce on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Recruitment & workforce
+
+
+Aldi and Lidl compete for the UK’s top-paying supermarket spot with new wage increases ahead of the government's minimum wage hike in April.
+
+More than 30 UK food businesses are calling on the Government to extend new Crime & Policing Bill protections to delivery riders.
+
+As National Apprenticeship Week comes to a close, New Food’s Assistant Editor Ben Cornwell speaks to leading voices across the food industry to uncover how apprenticeships are not only transforming individual careers but also tackling critical skills shortages and future-proofing the sector.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+Princes Group faces strikes over a pay dispute, as its Chairman calls for resolution amid union warnings of supermarket shortages.
+
+Côte d'Ivoire, Ghana, and the cocoa industry sign a landmark agreement to combat child labour and improve community welfare.
+
+Over 80 university students visited Mondelēz’s Bournville factory to explore exciting engineering opportunities in the food and drink industry.
+
+A robot designed to quickly harvest and package strawberries has been built in Essex to address the agricultural labour shortage.
+
+The US confectionery company has named Michael Del Pozzo as the successor to Charles Raup, who is retiring from Hershey after 15 years to pursue other executive opportunities.
+
+Following the announcement in May 2024 of a £700 million acquisition agreement, Princes Limited has officially been acquired by Newlat Food.
+
+PepsiCo's Planting Pathways Initiative will aim to provide equitable opportunities for young people and people from various backgrounds to enter the agriculture sector.",www.newfoodmagazine.com,2025-04-22,2,"Recruitment & workforce - News, Articles and Whitepapers - New Food Magazine",article,0.06276883087,62,176,174.4156863
+https://www.newfoodmagazine.com/region/africa/,false,"Contains multiple articles, not a single news article",Africa,News stories and articles referencing Africa on New Food Magazine,"Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+List view / Grid view
+
+# Africa
+
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Wawira Njiru, CEO of Food4Education, has been named on CNBC’s 2025 Changemakers list for transforming school feeding in Africa.
+
+Africa is often seen through the lens of food insecurity, but a quiet revolution is underway. Professor Chris Elliott explores how the continent could become a global food powerhouse.
+
+Côte d'Ivoire, Ghana, and the cocoa industry sign a landmark agreement to combat child labour and improve community welfare.
+
+A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
+
+The UK has regained access to the South African poultry market after an eight-year ban, paving the way for up to £160 million in trade over the next five years.
+
+In the latest episode of Food to Go, Dr Kristy Leissle, CEO and founder of African Cocoa Marketplace (ACM), sits down with Ben Cornwell to discuss the complexity of cocoa supply chains and ACM’s goal to not only streamline the process but also elevate the value of Africa’s cocoa.
+
+UK-based OSY Group is piloting its innovative antimicrobial packaging technology across multiple global markets.
+
+New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
+
+As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
+
+ACM's new platform fills a longstanding gap in the African cocoa market, providing a cutting-edge solution for supply chain visibility and market access.
+
+Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.",www.newfoodmagazine.com,2025-04-15,9,"Africa - News, Articles and Whitepapers - New Food Magazine",article,0.06359026981,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/kitt-medical/,false,"This is a page about Kitt Medical, not a news article reporting a specific event",Kitt Medical,News stories and articles referencing Kitt Medical on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Kitt Medical",www.newfoodmagazine.com,2025-04-24,0,"Kitt Medical - News, Articles and Whitepapers - New Food Magazine",article,0.05772802762,20,106,174.4156863
+https://www.newfoodmagazine.com/industry_sector/meat-poultry/,false,Contains multiple articles rather than a single news article,Meat & Poultry,News stories and articles referencing Meat & Poultry on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Meat & Poultry
+
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this…
+
+Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+The new ten-year collaboration focuses on higher welfare standards, sustainable pork production and long-term stability for British farmers.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+The UK's illegal meat crisis is spiralling out of control. Professor Chris Elliott warns that government inaction risks devastating consequences for food safety and farming.",www.newfoodmagazine.com,2025-04-22,2,"Meat & Poultry - News, Articles and Whitepapers - New Food Magazine",article,0.06435731528,62,176,174.4156863
+https://www.newfoodmagazine.com/region/central-and-south-asia/,false,Contains multiple articles rather than a single news article.,Central and South Asia,News stories and articles referencing Central and South Asia on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Central and South Asia
+
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
+
+A new study reveals the presence of toxic 'Forever Chemicals' in drinking water samples available for consumption across the UK and China.
+
+A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
+
+Scientists have discovered how tailoring light conditions in vertical farms could reduce energy costs and improve plant health. This breakthrough could help make vertical farming systems more sustainable and scalable, addressing the challenge of feeding a growing global population.
+
+The Food Standards Agency (FSA) has issued an urgent warning for individuals with peanut allergies to avoid consuming foods containing mustard, mustard powder, or mustard flour.
+
+UK-based OSY Group is piloting its innovative antimicrobial packaging technology across multiple global markets.
+
+New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
+
+As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
+
+Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
+
+A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
+
+The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
+
+Researchers from the University of Copenhagen have found that fluctuating coffee prices put mental pressure on Vietnamese farmers.",www.newfoodmagazine.com,2025-04-04,20,"Central and South Asia - News, Articles and Whitepapers - New Food Magazine",article,0.06404654158,62,176,174.4156863
+https://www.newfoodmagazine.com/webinar/250525/navigating-the-future-of-food-safety-transparency-sustainability/,false,"This is a promotional piece for a webinar, not a news article reporting a specific event.","Navigating the future of food: safety, transparency & sustainability","This webinar will explore the critical intersection of food safety, transparency, and sustainability through a panel discussion with leading experts from the food & beverage industry. Learn how these interconnected pillars intertwine and shape the modern food industry for consumers, businesses and the planet that supports them.","# Navigating the future of food: safety, transparency & sustainability
+
+This webinar will explore the critical intersection of food safety, transparency, and sustainability through a panel discussion with leading experts from the food & beverage industry. Learn how these interconnected pillars intertwine and shape the modern food industry for consumers, businesses and the planet that supports them.
+
+Our panellists will engage on the latest trends, challenges, and innovative solutions driving a more responsible and trustworthy food system.
+
+**Explore Key Areas:**
+
+**Elevating food safety standards:**Understand emerging risks, proactive prevention strategies, and a deeper understanding of the critical control points for food production and handling.
+
+**Building consumer trust through transparency:**Learn how to build consumer trust on a foundation of clear communication, traceability, and verifiable information, protecting your customer and business alike.
+
+**Driving Sustainability Across the Food Chain:**Discover practical approaches to minimise environmental impact, reduce waste, promote ethical sourcing, and build a more resilient food system.
+
+**Key Questions We’ll Address:**
+
+- How can food businesses effectively integrate robust safety measures with transparent practices to build stronger consumer relationships?
+
+- What are the key technologies and strategies that can enhance traceability and provide consumers with clear information about the origin and journey of their food?
+
+- How can the food industry align the need for safe and transparent practices with the urgent imperative of environmental sustainability?
+
+- What role do consumers play in driving demand for safer, more transparent, and sustainable food options?
+
+- How can tariffs and inflation increase the risk of food fraud, and how do we safeguard against these threats?
+
+**Key Learning Points:**
+
+- Gain a deeper understanding of the evolving landscape of food safety regulations and best practices.
+
+- Learn practical strategies for enhancing transparency in your supply chain and communicating effectively with consumers.
+
+- Discover actionable steps to integrate sustainable practices into your operations and contribute to a more environmentally responsible food system.
+
+- Identify key opportunities for innovation and collaboration across the food industry to advance safety, transparency, and sustainability goals.
+
+**Interested? Register a place today >>> **
+
+## FAQs
+
+**FAQs **
+
+**Is the panel discussion free?**
+
+Yes – there is no charge to watch the panel discussion, either live or on-demand.
+
+**When will the panel discussion take place?**
+
+17 September at 3pm BST.
+
+**Can I watch it later?**
+
+The panel discussion will become available to watch on-demand shortly after the live webinar takes place.
+
+**What are the benefits of attending live?**
+
+You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end of the session.
+
+**How long will the panel discussion be?**
+
+This panel discussion will last up to an hour.
+
+**What do I need to watch this panel discussion?**
+
+All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.",www.newfoodmagazine.com,2025-04-14,10,"Navigating the future of food: safety, transparency & sustainability - New Food Magazine",article,0.05841183996,84,157,174.4156863
+https://www.newfoodmagazine.com/article/250212/trump-tariffs-fda-budget-cuts-food-safety-experts-insights/,true,Reports on a specific real-world event (Trump's tariffs and FDA cuts) with expert opinions in a news-style format.,Food Safety Risks Amid Trump Tariffs and FDA cuts: expert opinion,"Explore expert insights from Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE on the impact of Trump’s tariffs and FDA budget cuts on food safety and security.","# The impact of Trump’s tariffs and recent FDA cuts on food safety and security: experts react
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump’s tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food security, highlighting concerns over rising foodborne illness threats and potential disruptions to food quality and availability.
+
+President Donald Trump announces historic tariffs, including a 10% baseline levy on all trading partners, as part of his economic strategy. Photo credit: Shutterstock
+
+On 02 April 2025, President Donald Trump announced sweeping tariffs that he described as “historic,” imposing a baseline 10 percent tariff on all trading partners and additional targeted levies on nations he claims have disadvantaged the US in trade. Declaring it “Liberation Day,” Trump stated that these measures would reclaim America’s economic destiny.
+
+While the administration frames these *Trump Tariffs *as a step towards economic revival, experts warn of serious consequences for food safety and security. Compounding the issue, recent *FDA cuts* are already straining regulatory oversight, raising concerns about the quality and safety of imported and domestic food products.
+
+Food industry leaders and policy experts on both sides of the Atlantic are voicing alarm over the combined impact of these developments. From disruptions in supply chains to reduced FDA inspections, the ripple effects could increase foodborne illness risks, drive up costs and weaken consumer trust in the food system.
+
+These insights were provided directly to ** New Food** by industry leaders who share their concerns over the far-reaching consequences of these developments.
+
+
+## The FDA cuts: a lack of surgical approach
+
+**Frank Yiannas, former Deputy Commissioner for Food Policy and Response at the FDA**, has expressed concern over the recent budget cuts and their potential consequences for food safety.
+
+“My heart and thoughts go out to the dedicated men and women at the FDA who lost their jobs, and I want to thank them for their service to the American people.”
+
+“In some areas, the cuts appear to be deep and not as surgical or pinpointed as I would have liked them to be. These cuts have the potential to result in a lack of sufficient subject matter input into business and communication processes” Yiannas states.
+
+His concerns are rooted in the risk that the consolidation of resources could slow down critical food safety processes, making it harder for the FDA to respond to emerging threats.
+
+Yiannas emphasises that for these cuts to lead to better public outcomes, they must be coupled with transformational changes in food safety, such as the implementation of the FDA’s New Era of Smarter Food Safety Blueprint. This blueprint advocates for the use of emerging technologies, smarter regulations and better data analytics to modernise food safety. “If, and only if— the cutbacks are coupled with Smarter Food Safety approaches, they could not only save the American taxpayer money but also improve public health and food safety outcomes,” Yiannas asserts.
+
+*If the cutbacks are coupled with Smarter Food Safety approaches, they could not only save the American taxpayer money but also improve public health and food safety outcomes.”* — Frank Yiannas
+
+
+## The US perspective: legal and policy concerns
+
+**Bill Marler, a leading food safety attorney at Marler Clark**, echoes these concerns, warning that the combined effects of FDA budget cuts and increased tariffs creates a concerning landscape for food safety.
+
+“The reduction in regulatory oversight and funding can lead to increased risks of foodborne illnesses, while tariffs can disrupt supply chains and lead to increased prices and potential compromises in food quality.”
+
+Marler further explains how budget cuts can reduce staffing levels at the FDA, limiting the agency’s ability to inspect food facilities and oversee food safety protocols. “Fewer inspectors could result in oversights and increased risks of contamination,” he warns. At the same time, the pressure from tariffs might force companies to seek alternative sources or substitutions that do not meet the same safety and quality standards, heightening the risk of unsafe food entering the supply chain.
+
+**Dr Darin Detwiler, internationally recognised food policy and technology expert, with 25+ years’ experience in shaping federal food policy**, supports this view, adding that tariffs could lead to unintended risks as US companies might seek out alternative suppliers with a weaker safety infrastructure.
+
+“Tariffs can indirectly create situations where companies prioritise price over safety, making US consumers more vulnerable to foodborne illnesses,” Detwiler cautions. The additional financial burden of tariffs could also push companies to source from less regulated regions, potentially compromising the quality of imported goods. This could mirror past instances, such as the 2008 Chinese melamine milk scandal, where cost pressures led to dangerous shortcuts in food safety.
+
+Both Marler and Detwiler’s work as food safety advocates is highlighted in the Emmy Award-winning Netflix documentary *Poisoned: The Dirty Truth About Your Food*, which examines systemic failures in food safety.
+
+## Rising food prices and insecurity
+
+Alongside food safety concerns, Detwiler highlights the potential for increased food insecurity as a result of the tariffs. The US imports a significant portion of its fresh produce, much of it from Mexico and Latin America. Should tariffs make these imports too costly, low-income communities will face reduced access to nutritious food. “Food security means having consistent access to affordable, nutritious food. If tariffs raise the cost of imported fresh vegetables and fruits, families may have to reduce their consumption, leading to poorer diets and nutritional deficiencies,” Detwiler explains.
+
+“Tariffs can indirectly create situations where companies prioritise price over safety, making US consumers more vulnerable to foodborne illnesses.” — Dr. Darin Detwiler
+
+This economic strain also raises the risk of food fraud, where cost-cutting measures in the supply chain could lead to adulterated or counterfeit food products entering the market. As Detwiler warns, “Tariffs create exactly that kind of stress by raising prices and disrupting usual trade flows,” potentially leading to the rise of fraudulent food products like mislabelled seafood or diluted olive oil.
+
+
+## A European perspective: food security and trade with the US
+
+While the tariffs are causing concern in the US, their effects are being felt across the Atlantic as well. **Professor Chris Elliott, Founder of the Institute for Global Food Security at Queen’s University Belfast**, cautions that the UK will likely face significant risk to our food supply chains.
+
+“Back in the dark days after Brexit when Boris Johnson & co were scurrying to Donald Trump to get an ‘oven ready’ trade deal with the US there were fears that part of the trade offs would be the UK accepting the import of a wide range of foods from the US that did not meet UK food standards. Due to many complex factors no trade deal was agreed and the food fears receded. But now they are back and back on steroids. The tariffs impact on the UK economy will be large and negative and the drive to get a trade deal in place with the US is probably the top agenda item for the UK government. As Trump has highlighted agriculture as one of his key areas to get a ‘level playing field’ food imports of hormone treated beef and chlorinated chicken will be coming our way sooner or later.”
+
+
+## A wake-up call for food policy in a new era of uncertainty
+
+**Tim Lang, Professor of Food Policy at City University London**, also raises concerns about the broader impact of tariffs on food systems.
+
+‘The Trump tariffs are yet another wake-up call to the UK public, not just the food industries, that we are entering a new era. It’s characterised by uncertainties, naked power (not just corporate power), and by higher prices. The public is poorly prepared. The situation isn’t helped by politicians not being particularly trusted to sort out matters. To be fair, this is a cultural as well as an economic challenge to recent food normality. It requires government to be firm, to think more out of the box, and to be straight with consumers. Decades of food globalisation is being shredded. We need more attention to bio regionalism, to rebuilding diverse supply chains and to treating food as a key critical national infrastructure. The public must engage with the new realities.”
+
+## Northern Ireland’s food industry: resilience amid uncertainty
+
+**Michael Bell OBE, Executive Director of the Northern Ireland Food and Drink Association (NIFDA)**, emphasises that while Northern Ireland’s food and drink sector has built a strong reputation for quality and sustainability, the uncertainty surrounding tariffs poses a significant challenge.
+
+“There will be twists and turns as the turbulence generated by the unique set of decisions that President Trump has made continues. Food and drink companies in Northern Ireland, particularly those exporting to the EU, will be paying particular attention to how Europe reacts. We still don’t know how the dominoes are going to fall or how exactly this could affect global supply chains. But we do know that uncertainty is bad for business.”
+
+Despite this, Bell remains confident in the resilience of Northern Ireland’s food industry, which has cultivated loyal customers based on quality, provenance, and high standards. However, he warns that tariffs will inevitably lead to food inflation, placing additional pressure on consumers already struggling with rising costs.
+
+“Ultimately, tariffs are taxes, and that means food infl",www.newfoodmagazine.com,2025-04-10,14,Food Safety Risks Amid Trump Tariffs and FDA cuts: expert opinion,article,0.05314547547,74,315,174.4156863
+https://www.newfoodmagazine.com/organisations/waitrose/,false,"The content is a collection of news snippets, not a single news article.",Waitrose,News stories and articles referencing Waitrose on New Food Magazine,"Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+List view / Grid view
+
+# Waitrose
+
+
+Leading UK supermarket gives customers more autonomy by removing hundreds of best before dates in an effort to save up to 17 million food products.
+
+British supermarket Waitrose has announced its intention to remove best before dates on almost 500 products this September in a bid to tackle food waste in the home.",www.newfoodmagazine.com,2025-04-01,23,"Waitrose - News, Articles and Whitepapers - New Food Magazine",article,0.05773110746,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250713/meatable-marks-earth-day-with-bold-push-for-food-sustainability/,true,Reports on a specific event (Meatable's Earth Day partnerships) in a news-like format.,Meatable marks Earth Day with bold push for food sustainability,"Cultivated meat pioneer Meatable partners with three global organisations to accelerate the shift toward a sustainable, fairer food future.","# Meatable marks Earth Day with bold push for food sustainability
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+Cultivated meat company Meatable has announced new global partnerships this Earth Day, joining forces with leading changemakers to accelerate the shift toward a sustainable, fairer food future.
+
+In a bid to combat climate change and global hunger, Meatable is backing three mission-driven organisations: Food Tank, The United Nations Global Compact, and The Hunger Project. The move aligns with the company’s commitment to reshape how food is produced and consumed, especially as the global population is expected to exceed 10 billion by 2050.
+
+Meatable CEO Jeff Tripician said:
+
+As a company dedicated to transforming the global food system, we recognise that real progress requires collaboration, not competition. By supporting these respected organisations, we’re not only showing our commitment to impact — we’re investing in a shared vision of a food system that feeds everyone, fairly and sustainably.”
+
+
+The urgency is clear: conventional livestock farming contributes heavily to greenhouse gas emissions, deforestation and water scarcity. Cultivated meat, made without slaughter and with dramatically less environmental impact, is being hailed as a promising solution.
+
+## New partnerships
+
+Food Tank, one of Meatable’s new partners, works to bridge the gap between global and local food issues, spotlighting practical solutions that already exist but need more funding and attention.
+
+Speaking at a Meatable-hosted event, Food Tank co-founder Danielle Nierenberg said:
+
+In my world, for so long when you looked at the sustainable agriculture movement, technology was a bad word, and I think that’s really changing. We’re seeing this thread that innovation and technology can be a big part of the solution, not the only solution. We don’t want tech to solve everything because it can’t, but it can certainly be an ingredient in creating a more sustainable, equitable, just and fair food system.”
+
+
+Meatable also joins the United Nations Global Compact, aligning its practices with ten universal principles on the environment, labour and human rights, while contributing to the UN’s Sustainable Development Goals.
+
+On the ground, Meatable is supporting The Hunger Project, a grassroots non-profit that works with local communities, particularly women, to build self-reliance and long-term food security.
+
+Meatable’s Earth Day pledge reflects its belief that global food transformation is only possible through collaboration, innovation, and shared responsibility.",www.newfoodmagazine.com,2025-04-22,2,Meatable marks Earth Day with bold push for food sustainability - New Food Magazine,article,0.03512063204,48,268,174.4156863
+https://www.newfoodmagazine.com/news/250042/capri-sun-launches-zero-sugar-drinks/,true,Reports on a specific corporate action (Capri-Sun product launch) in a news-like format.,Capri-Sun launches new zero sugar drinks:,"Capri-Sun introduces new no added sugar drinks, Zero Cola and Zero Monster Alarm, offering healthier, fruit juice-based alternatives.","# Capri-Sun expands zero sugar range
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.
+
+Capri-Sun is responding to the growing demand for healthier beverages with a push to increase its range of no added sugar drinks. By 2030, the company plans to have over 20% of its products in the Zero range. Since 2018, Capri-Sun has been reducing sugar content in its drinks, with the launch of its Zero platform in 2023 being a major step forward.
+
+The latest additions to the Zero range, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, offer sugar-free alternatives. Both drinks contain less than 0.5g of sugar per 100ml, made only from the fruit juices used.
+
+The new drinks come in Capri-Sun’s signature easy-to-carry pouch, making them ideal for playdates or family outings.
+
+### Capri-Sun Zero Cola: a cola without the sugar
+
+Capri-Sun Zero Cola offers a non-carbonated cola flavour with no added sugar, caffeine, or artificial flavours. It has just 0.9 kcal per 100ml, with negligible fat, sugar, and salt. It’s a healthier option compared to regular cola drinks.
+
+### Capri-Sun Zero Monster Alarm: a fruity, sugar-free blend
+
+Capri-Sun Zero Monster Alarm blends apple, blackcurrant, sour cherry, and lemon flavours. With no added sugar or artificial colours, it has just 3 kcal per 100ml, providing a refreshing option without extra calories.
+
+### New drinks available in stores
+
+The new Zero drinks are now available in Iceland, with plans to roll out in Asda, B&M, Farmfoods, Heron Foods, and Home Bargains by March and April. Each 4 x 200ml pack is priced at £2.
+
+These new options reflect Capri-Sun’s continued shift towards healthier choices, in line with wider industry trends towards better-for-you products.",www.newfoodmagazine.com,2025-04-03,21,Capri-Sun launches new zero sugar drinks:,article,0.03266416641,35,226,174.4156863
+https://www.newfoodmagazine.com/people/darin-detwiler/,false,"This is a profile page, not a news article reporting a specific event",Darin Detwiler,News stories and articles referencing Darin Detwiler on New Food Magazine,"When Dr. Darin Detwiler signed up for a 5K, he…
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…",www.newfoodmagazine.com,2025-04-14,10,"Darin Detwiler - News, Articles and Whitepapers - New Food Magazine",article,0.06378384149,45,136,174.4156863
+https://www.newfoodmagazine.com/news/249659/coca-cola-foundation-water-conservation/,false,"Reports on specific initiatives by the Coca-Cola Foundation, detailing actions and outcomes.",Four ways the Coca-Cola Foundation and partners are helping protect water for the next generation,Discover how The Coca-Cola Foundation is restoring water ecosystems worldwide—from the Eastern Himalayas to California’s forests—ensuring a sustainable future for communities and nature.,"# Four ways the Coca-Cola Foundation and partners are helping protect water for the next generation
+
+Water is essential for life, and The Coca-Cola Foundation is committed to protecting this precious resource. Through global initiatives, it is restoring forests, safeguarding watersheds, and supporting communities from the Eastern Himalayas to California’s fire-ravaged landscapes.
+
+Punakha District, Bhutan. Credit: Shutterstock
+
+Water is essential for life, communities, and industries worldwide. The Coca-Cola Foundation (TCCF) is supporting global efforts to safeguard vital water sources through conservation projects and partnerships.
+
+Since 2015, Coca-Cola reports that it has replenished more than 100% of the water used in its finished beverages. “We are committed to maintaining healthy, resilient watersheds for communities that depend on them,” said Carlos Pagoaga, president of TCCF.
+
+
+### Restoring the Eastern Himalayas
+
+Deforestation and soil erosion in West Bengal have disrupted local livelihoods. “Rainfall would strip away the soil, making it harder to farm and build a future for our children,” said Prabhat Rai, a local farmer.
+
+A 2024 initiative by Conservation International, backed by TCCF and Inditex, is helping to restore forests, riverbanks, and mangroves across India, Bangladesh, Nepal, and Bhutan. The project aims to plant one billion trees and restore one million hectares of forest by 2030.
+
+### Replanting California’s forests
+
+Rising wildfire activity in the western United States has devastated forests and watersheds. In response, TCCF and American Forests launched a three-year project to restore over 1,700 acres of land affected by the 2021 Caldor Fire in California’s Eldorado National Forest.
+
+Between March and April 2024, 332,000 trees were planted. Later in the year, 1,500 bushels of cones were collected for future replanting. The restored watershed is expected to save up to 1.2 billion liters of water annually.
+
+“There’s hope in these cones for future forests,” said Leana Weissberg, California director at American Forests.
+
+### Reviving the Danube River Basin
+
+For over a decade, TCCF has supported the Living Danube Partnership, an initiative focused on restoring Europe’s second-largest river basin. Over 80% of its wetlands and floodplains have been lost, affecting biodiversity and water quality.
+
+Since 2021, restoration projects across Austria, Bulgaria, Croatia, Hungary, Serbia, and Romania have replenished 13.45 million cubic meters of water annually and rehabilitated over 5,000 hectares of wetlands. The next phase will expand these efforts to six more countries.
+
+### Repairing catchments in southern Africa
+
+The Great Limpopo River Basin, spanning Botswana, Mozambique, South Africa, and Zimbabwe, is experiencing declining groundwater levels due to climate change and invasive plant species.
+
+A Conservation International initiative, co-funded by TCCF and Global Affairs Canada, is working to restore the watershed, improve water governance, and promote sustainable farming practices. “This investment is about more than restoration—it’s about securing a sustainable future,” said Tonderai Makoni, executive director of the Vembe Biosphere Reserve.
+
+These initiatives highlight ongoing global efforts to protect crucial water sources amid growing environmental challenges.",www.newfoodmagazine.com,2025-03-25,30,Four ways the Coca-Cola Foundation and partners are helping protect water for the next generation - New Food Magazine,article,0.03647661253,52,252,174.4156863
+https://www.newfoodmagazine.com/topic/health-nutrition/,false,"Contains multiple articles, not a single news article reporting a specific event",Health & Nutrition,News stories and articles referencing Health & Nutrition on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Health & Nutrition
+
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+14 April 2025 | By New Food
+
+Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand…
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+New research reveals tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds, unlocking new opportunities for functional and fermented ingredients.",www.newfoodmagazine.com,2025-04-22,2,"Health & Nutrition - News, Articles and Whitepapers - New Food Magazine",article,0.06610492705,60,174,174.4156863
+https://www.newfoodmagazine.com/topic/technology-innovation/,false,"Contains multiple articles, not a single news article reporting a specific event",Technology & Innovation,News stories and articles referencing Technology & Innovation on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Technology & Innovation
+
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
+
+Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.",www.newfoodmagazine.com,2025-04-24,0,"Technology & Innovation - News, Articles and Whitepapers - New Food Magazine",article,0.064160706,61,175,174.4156863
+https://www.newfoodmagazine.com/news/249880/whey-protein-sustainable-alternative/,true,Reports on a specific scientific development (whey protein conversion) in a news-style format,Turning waste into food: scientists transform whey into sustainable protein,"Researchers at Tecnológico de Monterrey have developed a breakthrough method to convert whey waste into single-cell protein (SCP), creating a sustainable, high-protein alternative to meat and dairy while reducing environmental impact.","# Turning waste into food: scientists transform whey into sustainable protein
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+A conceptual illustration of single-cell protein, the sustainable alternative produced through microbial fermentation of whey waste.
+
+*Monterrey, Mexico, March 2025:* Scientists from Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), have unveiled a breakthrough that could help tackle food insecurity and environmental waste. Their research converts whey, a byproduct of cheese production, into single-cell protein (SCP) using microbial fermentation. This process offers a sustainable alternative to traditional protein sources.
+
+## Transforming waste into high-value protein
+
+Every year, millions of tonnes of whey are discarded, polluting waterways and wasting valuable nutrients. This new approach uses precision fermentation to break down lactose in whey and convert it into protein-rich biomass. It harnesses natural microbial communities, including yeasts and bacteria, avoiding genetically modified organisms (GMOs). This makes it easier to scale and gain regulatory approval.
+
+Dr Mario Antonio Torres Acosta, the lead researcher, explains:
+
+“Microorganisms work best in communities, where they complement each other’s functions. By leveraging this natural synergy, we can transform waste into valuable protein efficiently and sustainably.”
+
+
+## Tackling an environmental challenge
+
+Whey waste is a major issue for the dairy industry, with nearly half of all whey produced being discarded. In Mexico’s Veracruz and Chiapas regions, over 100,000 litres are dumped daily, depleting oxygen in rivers and harming aquatic life. This new solution helps repurpose waste while reducing environmental damage.
+
+## The benefits of single-cell protein
+
+SCP is a sustainable and scalable alternative to traditional protein sources, offering several key advantages:
+
+**Nutritional value:**Rich in essential amino acids, SCP is comparable to meat and dairy proteins.**Lower environmental impact:**It requires less land and water and generates fewer emissions than livestock farming.**Economic feasibility:**SCP production costs around $1,600 per tonne, while its market value ranges from $5,000 to $7,000 per tonne—making it a strong competitor to beef, which costs about $10,000 per tonne.**Consumer-friendly:**Unlike some alternative proteins, yeast-derived SCP has a neutral flavour, making it easy to incorporate into food products.
+
+“Alternative proteins are no longer a choice but a necessity,” says Dr Torres Acosta. “We need sustainable solutions to meet the demands of a growing global population.”
+
+
+## Driving food innovation for a sustainable future
+
+This research aligns with Tecnológico de Monterrey’s Flagship Project on Food Security and Nutrition, which focuses on reducing food waste, improving food safety, and ensuring accessible nutrition. The university’s broader research priorities include:
+
+**Health:**Using biotechnology and informatics to enhance human health.**Climate and sustainability:**Developing solutions to fight climate change and support renewable energy.**Industrial transformation:**Advancing digital technologies, AI, and sustainable manufacturing.
+
+Dr Alberto Santos Delgado, a researcher in the project and Director of the Informatics Platform at the Novo Nordisk Foundation Centre for Biosustainability at DTU, underscores the impact of this discovery:
+
+“By integrating biotechnology, computational modelling, and precision fermentation, we’ve created an efficient and scalable process for sustainable protein production.”
+
+
+With demand for alternative proteins on the rise, this research provides a promising step towards a more sustainable food system, turning waste into valuable nutrition for the future.
+
+*ovides a promising step towards a more sustainable food system, turning waste into valuable nutrition for the future.*",www.newfoodmagazine.com,2025-03-31,24,Turning waste into food: scientists transform whey into sustainable protein - New Food Magazine,article,0.03862465455,52,262,174.4156863
+https://www.newfoodmagazine.com/news/249674/hip-pop-launches-in-morrisons-and-expands-range-on-ocado/,true,Reports on a specific corporate action (product launch and range expansion) in a news-like format,Hip Pop launches in Morrisons and expands range on Ocado,"Hip Pop expands into Morrisons and grows its Ocado range, bringing probiotic soft drinks to more UK consumers. Discover their gut-friendly kombucha and living sodas.","# Hip Pop launches in Morrisons and expands range on Ocado
+
+Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
+
+Soft drinks brand Hip Pop has expanded its UK retail presence with a new listing in Morrisons. This follows its recent launch in Sainsbury’s Local and adds to its growing list of stockists. As demand for functional drinks continues to rise, the brand is reaching more consumers looking for gut-friendly alternatives.
+
+**New products in Morrisons**
+
+Selected Morrisons stores now stock Hip Pop’s Tropical Peach Living Soda, Apple & Elderflower Kombucha, and Ginger & Yuzu Kombucha. These drinks provide a refreshing, lower-calorie alternative to traditional fizzy drinks while also offering functional benefits.
+
+The Living Soda range is made with real fruit and contains apple cider vinegar, which has been linked to digestive health benefits. In addition, each can provides a quarter of the recommended daily fibre intake, making it a convenient way for consumers to increase their fibre consumption.
+
+Meanwhile, the kombucha range is brewed using traditional fermentation methods and contains live probiotic cultures, which are widely recognised for supporting gut health. With consumers becoming more conscious of their well-being, Hip Pop aims to bridge the gap between health and taste.
+
+**Expanded Ocado offering**
+
+In addition to launching in Morrisons, Hip Pop has expanded its range on Ocado. The online retailer now stocks the Classic Kombucha range, featuring Apple & Elderflower, Ginger & Yuzu, and Strawberry & Pineapple. This expansion allows more consumers to access Hip Pop’s drinks from the convenience of their homes.
+
+As online grocery shopping continues to grow in popularity, having a strong presence on Ocado is a significant step for Hip Pop. The move aligns with the company’s mission to make gut-friendly soft drinks widely available across the UK.
+
+**Company statement**
+
+Commenting on the expansion, Emma Thackray, co-founder of Hip Pop, said:
+
+*“We’re pleased to see Hip Pop’s presence grow further, with Morrisons joining our list of stockists. This launch, along with our expanded range in Ocado, is an important step in making our drinks more widely available. Our aim is to provide an alternative to high-sugar soft drinks, and we are encouraged to see growing interest in gut-friendly options.”*
+
+**New packaging design**
+
+To complement its growing presence, Hip Pop has also introduced a refreshed packaging design. The new cans feature bold, vibrant fruit illustrations, making them more eye-catching on supermarket shelves. This update reinforces the brand’s identity and highlights its commitment to using real ingredients.
+
+**Where to buy**
+
+Hip Pop’s drinks are now available in major UK retailers, including Sainsbury’s, M&S, Ocado, Co-op, and Morrisons. Consumers can also purchase directly from the brand’s online store.
+
+For more information, visit drinkhippop.com.",www.newfoodmagazine.com,2025-03-25,30,Hip Pop launches in Morrisons and expands range on Ocado - New Food Magazine,article,0.03552177279,47,251,174.4156863
+https://www.newfoodmagazine.com/topic/retail/,false,"Contains multiple news snippets, not a single, complete news article",retail,News stories and articles referencing retail on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# retail
+
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.
+
+Sainsbury’s has issued a recall for its Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel due to possible metal contamination.",www.newfoodmagazine.com,2025-04-23,1,"retail - News, Articles and Whitepapers - New Food Magazine",article,0.06604861544,62,176,174.4156863
+https://www.newfoodmagazine.com/core_topic/manufacturing/,false,Contains multiple articles rather than a single news article.,Manufacturing,News stories and articles referencing Manufacturing on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Manufacturing
+
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
+
+As National Apprenticeship Week comes to a close, New Food’s Assistant Editor Ben Cornwell speaks to leading voices across the food industry to uncover how apprenticeships are not only transforming individual careers but also tackling critical skills shortages and future-proofing the sector.
+
+Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
+
+Researchers at Chalmers University of Technology have developed a packaging solution that reduces mercury content in canned tuna by 35 percent.
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.",www.newfoodmagazine.com,2025-04-22,2,"Manufacturing - News, Articles and Whitepapers - New Food Magazine",article,0.06680149456,61,175,174.4156863
+https://www.newfoodmagazine.com/news/249910/tesco-finest-wagyu-steak-range-british-demand/,true,Reports on a specific event (Tesco's product launch) in a news-style format,Tesco launches new Finest Wagyu steak range amid rising demand for British Wagyu,"Tesco introduces a new Finest Wagyu steak range to over 100 UK stores, catering to the increasing demand for premium British Wagyu beef. Discover the four cuts available and the rising popularity of Wagyu in the UK.","# Tesco launches new Finest Wagyu steak range amid rising demand for British Wagyu
+
+Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.
+
+Tesco has introduced a new Finest Wagyu steak range, featuring four premium cuts to meet the rising demand for British Wagyu beef. The expansion highlights the growing popularity of high-quality, marbled beef in the UK. Image credit: Tesco.
+
+Tesco has expanded its premium steak selection with the introduction of a new Finest Wagyu range, available in over 100 stores across the UK. This launch comes as demand for high-quality Wagyu beef, particularly from British producers, continues to grow.
+
+## The new Wagyu range
+
+The new range includes four carefully chosen cuts, each offering distinctive marbling, flavour, and tenderness:
+
+-
+**Tesco Finest Wagyu Ribeye (250g):**A luxurious cut with exceptional marbling, giving it a tender texture when cooked. It pairs well with bold red wines like Cabernet Sauvignon or Shiraz. -
+**Tesco Finest Wagyu Sirloin (250g):**A cut that strikes a perfect balance between deep flavour and tenderness, ideal for pairing with a complex Bordeaux. -
+**Tesco Finest Wagyu Fillet (200g):**This melt-in-the-mouth fillet has natural marbling, best enjoyed with an aged Rioja. -
+**Tesco Finest Wagyu Rump (250g):**A flavour-packed cut with superb texture, perfect with a juicy Malbec.
+
+## The growth of British Wagyu
+
+This move by Tesco comes at a time when British Wagyu is experiencing a surge in popularity. According to the British Cattle Movement Service (BCMS), the number of Wagyu-sired calves born in the UK more than doubled from 17,083 in 2022 to 35,550 in 2023.
+
+Over the last decade, British Wagyu production has seen significant growth, now representing 1.8% of the annual beef cattle births in Great Britain. For more insights, read the full report from the British Wagyu Breeders Association, published in February 2024.
+
+## Demand for premium beef
+
+The demand for Wagyu is being driven by consumers’ desire for high-end, marbled beef. British Wagyu is now a major part of the UK beef industry, with producers and farmers benefiting from the premium returns it offers. The success of the British Wagyu branded beef scheme, now in its third year, and the use of advanced technology to measure quality further elevate the breed’s profile.
+
+## Tesco’s response to market trends
+
+Jamie Robinson, executive chef at Tesco, said: “We’ve noticed increasing demand for premium beef, and expanding our Wagyu range allows us to meet this need. By working closely with British farmers, we’re able to bring Wagyu to a wider audience.”
+
+Tesco’s new range responds to growing consumer interest in Wagyu, offering premium cuts that are now available in stores and online. As the popularity of British Wagyu continues to rise, this expansion is expected to meet a growing appetite for high-quality beef in the UK.",www.newfoodmagazine.com,2025-04-09,15,Tesco launches new Finest Wagyu steak range amid rising demand for British Wagyu - New Food Magazine,article,0.035417725,50,249,174.4156863
+https://www.newfoodmagazine.com/news/249772/researchers-investigate-reliability-of-virgin-olive-oil-and-pine-nut-authentication-methods/,true,"Reports on a specific research study and its findings, presented in a news-like format.",Researchers investigate reliability of virgin olive oil and pine nut authentication methods,"University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.","# Researchers investigate reliability of virgin olive oil and pine nut authentication methods
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+Scientists at the University of Barcelona (UB) have presented new techniques to detect food fraud in virgin olive oil and pine nuts — two high-value products frequently mislabelled in the global market. Their research, published in *Food Chemistry*, offers more effective ways to verify the geographical origins of these foods, helping to protect consumers and producers from fraudulent practices.
+
+Led by Professors Stefania Vichi and Alba Tres, the study forms part of the doctoral work of Berta Torres at UB’s Faculty of Pharmacy and Food Sciences, the Nutrition and Food Safety Research Institute (INSA), and the UB’s Torribera Food Campus. The researchers compared authentication methods to identify the most reliable tools for ensuring transparency in the food supply chain.
+
+## Tackling olive oil fraud
+
+Virgin olive oil is a key ingredient in the Mediterranean diet, but its supply chain is particularly vulnerable to fraud. Although European regulations require producers to declare the country of origin, no official verification method currently exists. This gap allows fraudulent products to enter the market, misleading consumers and affecting prices.
+
+To address an issue that urgently requires effective solutions, several fast, cost-effective and efficient authentication techniques have been developed and presented to identify frauds entering the market. But which method has the highest level of reliability? The UB research team’s article published in the journal *Food Chemistry* compares, for the first time, the two most promising methods between specific and non-specific techniques to authenticate the geographical origin of virgin olive oil: stable isotope analysis and sesquiterpene fingerprinting.
+
+Their study, conducted in collaboration with the Research and Innovation Centre of the Fondazione Edmund Mach and the University of Perugia in Italy, found sesquiterpene fingerprinting to be the more reliable method.
+
+The researchers stated:
+
+The results indicated that the sesquiterpene fingerprinting method outperformed isotopic methods in reliability in several aspects, such as classification accuracy, sensitivity and selectivity.”
+
+
+They also highlighted the need to increase the transferability of this technique to ensure its global application.
+
+## Uncovering fraud in the pine nut market
+
+Pine nuts are among the most expensive nuts on the market, with Mediterranean varieties commanding much higher prices than their Asian counterparts. This price difference has led to widespread fraud, with lower-quality nuts frequently mislabelled as premium products.
+
+In a second study by the UB team, in collaboration with the Institute of Agrifood Research and Technology (IRTA), developed an authentication method using monoterpene and sesquiterpene fingerprinting. By applying solid-phase microextraction and gas chromatography-mass spectrometry combined with chemometrics, the researchers created a fast and highly accurate detection system.
+
+The research team concluded:
+
+With almost no sample preparation, the methodology reveals 100 percent accuracy in distinguishing between pine nuts originating in the country and those from abroad. In addition, it reaches 99 percent in the ability to differentiate stone pine (Pinus pinea) from different regions of Spain. This powerful and automatable tool represents a breakthrough in the fight against fraud and counterfeiting in the sector.”",www.newfoodmagazine.com,2025-03-27,28,Researchers investigate reliability of virgin olive oil and pine nut authentication methods - New Food Magazine,article,0.03601660745,46,259,174.4156863
+https://www.newfoodmagazine.com/news/250503/reeses-filled-pretzels-snack-launch/,true,Reports on a specific corporate action (product launch) in a news-like format,Reese’s Filled Pretzels bring sweet and salty snack innovation,Reese’s Filled Pretzels combine crunchy pretzels and creamy peanut butter in a new sweet-salty snack now available in US retailers nationwide.,"# Reese’s launches filled pretzels in new salty and sweet snack innovation
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Reese’s Filled Pretzels, now available at retailers everywhere
+
+The Hershey Company has introduced Reese’s Filled Pretzels to the US market. This new snack combines the brand’s well-known peanut butter with a crunchy pretzel shell. It marks Reese’s entry into the growing salty-and-sweet snack category.
+
+The product is now available in US retailers. Each piece features a crisp, salted pretzel shell filled with smooth peanut butter. It’s designed to meet rising demand for snacks that offer both flavour contrast and texture.
+
+Natalie Perera, Director of Salty Snacks at The Hershey Company, said:
+
+“We know our fans are always looking for new ways to enjoy Reese’s peanut butter. This launch brings something that feels both familiar and new.”
+
+**Three sizes for different snacking needs**
+
+Reese’s Filled Pretzels are available in three pack formats:
+
+- 5-ounce bags for on-the-go snacking
+- 9-ounce pouches for individual treat moments
+- 18-ounce jars for sharing
+
+The launch supports various occasions, from film nights to afternoon snacks. It also taps into the rising popularity of peanut butter pretzels and other sweet-and-salty combinations.
+
+**Part of Hershey’s salty snack strategy**
+
+This launch builds on Hershey’s strategy to expand its salty snacks portfolio. The company already owns brands like SkinnyPop and Dot’s Homestyle Pretzels. Using Reese’s brand strength helps Hershey enter new snack categories while staying close to its core flavours.
+
+Reese’s Filled Pretzels are available now. Pricing may vary by retailer.",www.newfoodmagazine.com,2025-04-14,10,Reese’s Filled Pretzels bring sweet and salty snack innovation,article,0.03278480224,48,249,174.4156863
+https://www.newfoodmagazine.com/article/,false,"The page contains multiple articles and interviews, not a single news article reporting a specific event.",Articles Archive,Explore our extensive archive of articles written by the leading experts in the food and beverage industry.,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Articles
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…",www.newfoodmagazine.com,2025-04-24,0,Articles - New Food Magazine,website,0.06994777294,60,173,174.4156863
+https://www.newfoodmagazine.com/organisations/formas/,false,Reports on a specific real-world event (Carlsberg Sverige joining forces) with news-style reporting,Formas,News stories and articles referencing Formas on New Food Magazine,"Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+List view / Grid view
+
+# Formas
+
+
+List view / Grid view
+
+
+25 March 2025 | By Ben Cornwell
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
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+https://www.newfoodmagazine.com/news/250037/pepsico-names-new-cmo-as-it-expands-functional-beverage-strategy/,true,Reports on a specific corporate action (PepsiCo's CMO appointment and strategy) in a news-style format,PepsiCo names new CMO as it expands functional beverage strategy,"PepsiCo has appointed Mark Kirkham as its new US beverages CMO, reinforcing its push into functional drinks like prebiotic soda Poppi.","# PepsiCo names new CMO as it expands functional beverage strategy
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+PepsiCo doubles down on functional beverages with a leadership shake-up and a $2 billion bet on prebiotic soda. Credit: Shutterstock
+
+PepsiCo has appointed Mark Kirkham as Chief Marketing Officer (CMO) of its U.S. beverages division, effective 7 April 2025. His promotion comes as the company strengthens its focus on functional drinks.
+
+The move follows PepsiCo’s recent $2 billion acquisition of Poppi, a prebiotic soda brand gaining popularity among health-conscious consumers. This deal positions PepsiCo to compete in the fast-growing gut-health beverage market.
+
+**A leader in global beverage marketing**
+
+Kirkham, a PepsiCo veteran with over 14 years of experience, previously led international beverage marketing. He played a key role in expanding zero-sugar options and refreshing PepsiCo’s global branding. He replaces Greg Lyons, who is leaving the company for an external opportunity.
+
+PepsiCo’s leadership change reflects its strategy to meet shifting consumer demands. More people are choosing functional drinks that offer added health benefits, such as prebiotics, electrolytes, and enhanced hydration.
+
+**Competing in the functional drinks market**
+
+The acquisition of Poppi signals PepsiCo’s intent to strengthen its position in the functional beverage sector. The brand competes with disruptors like Olipop and challenges Coca-Cola, which has also been expanding its health-focused offerings.
+
+Ram Krishnan, CEO of PepsiCo Beverages U.S., praised Kirkham’s expertise. “Mark’s ability to drive consumer engagement and build strong brand identities will be key as we evolve our portfolio to meet changing preferences,” he said.
+
+**Navigating a changing market**
+
+PepsiCo’s marketing strategy is shifting as consumer habits change. Although organic revenue increased by 2.1% in late 2024, North American beverage sales declined. Many shoppers are now more price-conscious, making strategic marketing even more important.
+
+The company has also refreshed Mountain Dew’s branding with a new campaign and character, the “Mountain Dude,” in an effort to keep the brand relevant.
+
+As Kirkham steps into his new role, PepsiCo is expected to further integrate Poppi into its marketing strategy. His leadership will likely shape the company’s approach to next-generation health-focused drinks.",www.newfoodmagazine.com,2025-04-03,21,PepsiCo names new CMO as it expands functional beverage strategy,article,0.03450304974,49,254,174.4156863
+https://www.newfoodmagazine.com/industry_sector/pasta-rice/,false,"Contains multiple articles, not a single news article",Pasta & Rice,News stories and articles referencing Pasta & Rice on New Food Magazine,"To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+List view / Grid view
+
+# Pasta & Rice
+
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+New research reveals tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds, unlocking new opportunities for functional and fermented ingredients.
+
+Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.
+
+In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
+
+In this instalment of Recall Roundup, we highlight food recalls in the UK and US including a popular chocolate being recalled due to it containing pieces of rubber.
+
+Data from the Office for National Statistics has revealed that food and non alcoholic beverage inflation has made a sharp drop down to 10.1 percent in October 2023.
+
+With extreme weather impacting rice yields across Asia, Moni Varma explains how VeeTee has been navigating soaring prices and adjusting its supply chain.",www.newfoodmagazine.com,2025-04-14,10,"Pasta & Rice - News, Articles and Whitepapers - New Food Magazine",article,0.06239886469,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/henderson/,false,Reports on a specific real-world event (Robinsons suing Aldi) with news-style reporting,Henderson,News stories and articles referencing Henderson on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Henderson
+
+
+List view / Grid view
+
+
+26 March 2025 | By Ian Westcott
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-26,29,"Henderson - News, Articles and Whitepapers - New Food Magazine",article,0.05762023304,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/marler-clark/,false,"This is a page listing articles, not a single news article.",Marler Clark,News stories and articles referencing Marler Clark on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Marler Clark - News, Articles and Whitepapers - New Food Magazine",article,0.05755876068,23,111,174.4156863
+https://www.newfoodmagazine.com/organisations/marketside/,false,"This is a collection of news stories, not a single news article.",Marketside,News stories and articles referencing Marketside on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Marketside
+
+
+Food and beverage products are recalled due to reasons ranging from contamination to labelling errors, and here is New Food’s roundup of the most recent cases.",www.newfoodmagazine.com,2025-04-11,13,"Marketside - News, Articles and Whitepapers - New Food Magazine",article,0.05725570791,23,111,174.4156863
+https://www.newfoodmagazine.com/core_topic/economic-outlook/,false,"Contains multiple articles and a collection of news snippets, not a single news article",Economic Outlook,News stories and articles referencing Economic Outlook on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Economic Outlook
+
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+President Trump threatens 200 percent tariffs on EU alcohol, escalating a US-EU trade battle that could disrupt global beverage markets.
+
+Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.",www.newfoodmagazine.com,2025-04-23,1,"Economic Outlook - News, Articles and Whitepapers - New Food Magazine",article,0.06619327091,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250457/uk-pfas-inquiry-2025/,true,Reports on a specific real-world event (UK inquiry) with news-style reporting,UK launches inquiry into PFAS risks amid concerns over weak chemical regulation,The UK’s Environmental Audit Committee has launched a new inquiry into PFAS ‘forever chemicals’ to assess the country’s regulatory response .,"# UK launches inquiry into PFAS risks amid concerns over weak chemical regulation
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+The UK Government’s approach to regulating PFAS, often called ‘forever chemicals’, is now under renewed scrutiny as the Environmental Audit Committee (EAC) launches a fresh inquiry into the risks these substances pose to public health and the environment. With PFAS widely used in products ranging from cookware to cosmetics and food packaging, the inquiry aims to determine whether current UK regulation and oversight are fit for purpose.
+
+## Investigating the UK’s regulatory approach
+
+The inquiry will explore whether UK institutions, including the Environment Agency, are sufficiently equipped to detect, monitor and mitigate PFAS pollution. It will also examine how PFAS enter the supply chain and whether current research and testing infrastructure can keep pace with emerging risks.
+
+A key focus will be on the effectiveness of UK REACH — the system for Registration, Evaluation, Authorisation and Restriction of Chemicals — and whether it is robust enough to manage the widespread use and disposal of PFAS.
+
+Commenting on the launch, Environmental Audit Committee Chair Toby Perkins MP said:
+
+“PFAS forever chemicals are prevalent in countless everyday items. News coverage has exposed the level of problems with PFAS, and has shone a light that the UK’s regulatory approach is far less active than in many other jurisdictions. The Committee is looking into this important topic to better understand the risks associated with PFAS, and to ask what – if anything – the Government should do to strengthen the UK’s approach.”
+
+
+The inquiry will also compare the UK’s strategy to those of global peers, including the European Union and the United States.
+
+## PFAS in food: Europe’s tough stance exposes gaps in UK regulation
+
+The European Union and United States are currently setting the pace in PFAS regulation, adopting increasingly stringent measures to reduce these chemicals in food and water.
+
+The EU has proposed an extensive ban on thousands of PFAS compounds, currently under review by the European Chemicals Agency (ECHA). This move is designed to protect consumer health, uphold food safety, and safeguard the integrity of brands operating within the food supply chain.
+
+The European Food Safety Authority (EFSA) has also established a tolerable weekly intake (TWI) of just 4.4 nanograms per kilogram of body weight for four key PFAS substances: PFOS, PFOA, PFNA and PFHxS. Based on this TWI, the EU’s Regulation 2023/915 sets strict maximum levels for PFAS in food categories including eggs, seafood, meat, and offal.
+
+In addition, the European Drinking Water Directive limits concentrations of 20 PFAS compounds to a combined total of 500 ng/L, marking one of the most comprehensive drinking water protections worldwide.
+
+Despite these measures, the UK has yet to match the EU’s regulatory ambition. The new inquiry will assess whether current UK policies are sufficiently precautionary, and whether greater alignment with international standards is necessary.
+
+## A call for evidence
+
+The EAC is inviting written submissions from industry, scientists, regulators and the public by **5.00 pm on Monday 26 May 2025**. Submissions can address any of the following:
+
+- What benefits do PFAS provide and how widely are they used?
+- To what extent are UK health and environmental regulators equipped to detect, monitor and understand the risks posed by PFAS?
+- How developed is the UK’s research base on the science of PFAS and the technology required to monitor their current and future impact?
+- How sophisticated is current knowledge of how and where PFAS enter the supply chain?
+
+– What is the current understanding of how PFAS are made and then used in terms of product ranges, and geographical and socioeconomic distribution?
+
+- To what extent are the Environment Agency, and other relevant UK bodies and research institutions, resourced to understand the current threat posed by PFAS and to monitor their impact going forward?",www.newfoodmagazine.com,2025-04-11,13,UK launches inquiry into PFAS risks amid concerns over weak chemical regulation,article,0.03870096663,49,254,174.4156863
+https://www.newfoodmagazine.com/organisations/max-planck-institute-for-polymer-research/,false,Reports on a specific scientific development (animal-free foie gras alternative) in a news-like format.,Max Planck Institute for Polymer Research,News stories and articles referencing Max Planck Institute for Polymer Research on New Food Magazine,"Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+List view / Grid view
+
+# Max Planck Institute for Polymer Research
+
+
+List view / Grid view
+
+
+28 March 2025 | By Ben Cornwell
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
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+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-28,27,"Max Planck Institute for Polymer Research - News, Articles and Whitepapers - New Food Magazine",article,0.05726802202,20,106,174.4156863
+https://www.newfoodmagazine.com/z_webinar_form/food-tech-digital-transformation-ai-2-2/,false,"This page is about cookies and their usage, not a news article.","Food tech, digital transformation & AI",none,"This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
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+https://www.newfoodmagazine.com/news/250203/two-chicks-sells-majority-stake/,true,Reports on a specific corporate action (sale of a company stake) with news-style reporting,Two Chicks sells majority stake to Eurovo Group,"Two Chicks, the UK-based egg white brand, sells a majority stake to Eurovo Group, one of Europe's largest egg producers.","# Two Chicks sells majority stake to Eurovo Group
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+The current Two Chicks team will remain in place, led by the founders Anna Richey and Alla Ouvarova, who continue as shareholders. Credit: Two Chicks
+
+## Partnership with Eurovo Group
+
+Two Chicks, the UK-based egg white brand, has sold a majority stake in its business to Eurovo Group, one of Europe’s largest egg producers. The deal’s value has not been disclosed.
+
+Founded in 2007 by Anna Richey and Alla Ouvarova, Two Chicks revolutionised the market by launching the first liquid egg white in UK retail. This move created a new product category, and over the last two years, the company has doubled its turnover, cementing its leadership in the egg white market.
+
+## Growth and expansion plans
+
+Since 2015, Two Chicks has worked closely with Eurovo Group. Eurovo, based in Italy, generated €1.25 billion in revenue in 2024 and operates in over 40 countries. With its large-scale resources, Eurovo will support Two Chicks in expanding its product range and entering new markets.
+
+Two Chicks is already stocked in leading UK supermarkets like Sainsbury’s, Tesco, and Lidl. It also has a growing presence in international markets, including France, the Netherlands, Luxembourg, and the UAE. This acquisition will help the company reach even more customers worldwide.
+
+## Leadership and future vision
+
+The founders, Anna Richey and Alla Ouvarova, will remain in charge. They expressed their excitement about the partnership: “We are thrilled to join the Eurovo family, which shares our passion and values. Eurovo’s production capabilities and global reach will help us accelerate product development.���
+
+Federico Lionello, Chief Sales & Marketing Officer at Eurovo, commented: “This partnership is a major milestone for both companies. It connects Two Chicks to our fully integrated supply chain and allows us to enter the UK market with a strong brand. We look forward to working with Anna and Alla to build a successful future.”
+
+### About Two Chicks
+
+Since 2007, Two Chicks has been at the forefront of innovative egg-based products. The company was the first to introduce liquid egg whites to UK retail, offering a fat- and cholesterol-free alternative to traditional eggs. Two Chicks continues to expand its high-protein range, which is available in major UK retailers, including Tesco, Sainsbury’s, Asda, and Morrisons, as well as internationally.
+
+In 2022, Anna and Alla launched the Future Female Entrepreneur programme to inspire and support the next generation of female entrepreneurs.
+
+For more information, visit www.twochicks.co.uk.",www.newfoodmagazine.com,2025-04-04,20,Two Chicks sells majority stake to Eurovo Group,article,0.03568163255,47,257,174.4156863
+https://www.newfoodmagazine.com/people/agust-gudmundsson/,false,"This page is a collection of articles and information about cookies, not a single news article.",Agust Gudmundsson,News stories and articles referencing Agust Gudmundsson on New Food Magazine,"Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared…
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.
+
+List view / Grid view
+
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared…
+
+2 April 2025 | By Ian Westcott
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
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+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-02,22,"Agust Gudmundsson - News, Articles and Whitepapers - New Food Magazine",article,0.05757266278,21,106,174.4156863
+https://www.newfoodmagazine.com/article/249707/tackling-food-waste-at-the-source-with-the-wonki-collective/,false,"This is an interview and promotional article about a company, not a factual news report.",Tackling food waste at the source with The Wonki Collective,"In Part 1 of this month’s episode of Ingredients for Change, Dini McGrath shares The Wonki Collective's approach to tackling food waste.","# Tackling food waste at the source with The Wonki Collective
+
+*Ingredients for Change* is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at the manufacturing level and reshaping the food supply chain.
+
+Food waste is a global crisis hiding in plain sight. While much of the conversation focuses on supermarkets and household waste, the real issue begins long before food reaches our shelves. In fact, a staggering seven times more food is wasted at the manufacturing level than at retail. This inefficiency results in 3.8 million tonnes of food waste each year in the UK alone, enough to fill the Royal Albert Hall 80 times over. Enter The Wonki Collective, a trailblazing startup determined to rewrite the script on food waste.
+
+The only good option food manufacturers have to redistribute surplus ingredients is to send them to their waste management company. And as we all know, that’s not good enough…
+
+Co-founded by Dini McGrath, the company is tackling the problem at its root: the supply chain. Their B2B food matchmaking platform is providing manufacturers with the tools to track, manage and redistribute surplus stock, ensuring high-quality ingredients stay in the food system rather than be discarded.
+
+This feature, part of *New Food*‘s *Ingredients for Change* series, spotlights the game-changers transforming our food industry. From sustainability pioneers to technical innovators, we explore the key players shaping a better food future. And when it comes to fighting food waste, The Wonki Collective is leading the charge.
+
+## The hidden cost of surplus
+
+Dini, whose background spans the food and beverage industry, saw first-hand how overordering, forecasting inaccuracies, and rigid supply chains lead to massive amounts of waste.
+
+“As a food manufacturer, you’re stuck in the middle of a very complex supply chain,” she explains. “You’ve got things upstream, like having to order ingredients up to 18 months before you actually need them in your own supply chain. You have to hit minimum order quantities. You have to hit price breaks to get the best prices you possibly can. And all of this encourages you to order more than you actually need.”
+
+Her journey into tackling food waste began while working at Sipsmith, the renowned London-based gin distillery. It was during this time, particularly while navigating B Corp accreditation, that she became acutely aware of the inefficiencies within the food supply chain. Observing how the team took a proactive approach, regularly reviewing their processes to minimise surplus and improve their operations, reinforced the importance of addressing these challenges.
+
+“I used to have these monthly meetings with the supply chain director and finance controller to really look at what was going on within the supply chain; what was currently surplus and how to redistribute.” These early experiences laid the groundwork for what would become The Wonki Collective.
+
+This logistical nightmare leads to mountains of perfectly good ingredients being tossed aside. But as Dini points out, “The only good option food manufacturers have to redistribute surplus ingredients is to send them to their waste management company. And as we all know, that’s not good enough.”
+
+## A smarter way to tackle waste
+
+*The *Wonki Collective is flipping the script. Their innovative software as a service (SaaS) platform allows food manufacturers to map their surplus, optimise its use and intelligently redistribute it before it becomes waste.
+
+Their process is threefold:
+
+**Tracking and visualisation**– Helping manufacturers monitor surplus ingredients, work-in-progress goods, and finished products in real time**Optimisation**– Using AI-driven algorithms to automatically direct surplus stock for optimal use, whether that’s redistribution, resale, or repurposing**B2B food matchmaking**– Connecting businesses with potential buyers who can use surplus ingredients, keeping them in the food system and preventing waste.
+
+## The scale of impact
+
+The numbers speak for themselves. Since launching, The Wonki Collective has already:
+
+- Saved 334 tonnes of CO
+2emissions - Helped 120+ companies manage surplus stock
+- Kept 223 tonnes of raw materials in circulation.
+
+With sustainability now a top-three priority for 75 percent of European food and beverage companies, solutions like The Wonki Collective are proving that waste isn’t inevitable, it’s an opportunity for smarter resource use. And this is just the beginning.
+
+The company has ambitious targets to save £50 million-worth of surplus ingredients by 2026, preventing over 70,000 tonnes of CO2 emissions. With growing demand from manufacturers seeking sustainable solutions, the model is set to scale rapidly.
+
+## Innovate UK Women in Innovation: a catalyst for growth
+
+Recognition of Dini’s work came in February 2025 when she was named an Innovate UK Women in Innovation winner. This prestigious award is given to female-led businesses driving change in their industries, and she is using the platform to amplify both The Wonki Collective’s impact and the broader need for female entrepreneurship.
+
+“I’m very passionate about female entrepreneurship in general. When I was younger, I always had multiple business ideas. My mum has always had her own businesses as well, so I grew up with a very strong female figure in my life, which has definitely motivated me on the journey I’ve been on.”
+
+Beyond her own success, Dini is driven by a mission to support other women in business.
+
+I want to be able to help inspire the next generation. There’s such a gap between the number of female-owned businesses in the UK versus male-owned, and that gap needs to close.”
+
+
+This gap is further compounded by the fact that less than two percent of venture capital funding in the UK goes to female-founded businesses, a stark reality that highlights the need for greater support and representation.
+
+The £75,000 grant and personalised business support provided by Innovate UK are helping to accelerate The Wonki Collective’s mission, particularly in scaling their integration capabilities with major food manufacturers. The company has already secured a formal partnership with Nestlé, working together to develop new systems for tracking and redistributing surplus ingredients, and Dini is now hoping to expand their impact further.
+
+“So, we’ve got a formal partnership with Nestlé, as well as a few other smaller food manufacturers. But we see the next step as working with many other large food manufacturers to really help them better manage their surplus waste streams and ultimately help the whole industry save money.”
+
+## A revolution in the making
+
+For too long, food waste has been treated as an unfortunate side effect of doing business. But pioneers like Dini are proving that a different way is possible, one where surplus ingredients don’t become waste but instead fuel a more circular, efficient food system. It’s a vision where food manufacturers save money, cut emissions and make a tangible impact, without losing a single ounce of quality.
+
+And at the heart of it all? A belief that every ingredient has value, even the wonky ones.
+
+**Reach out!**
+
+As part of our *Ingredients for Change* series, we are always on the lookout for the next wave of innovators and unsung heroes making a difference in the food industry.
+
+If you know of individuals, companies, or initiatives advancing food safety, pushing for regulatory change, or transforming other aspects of the industry, we’d love to hear from you.
+
+Contact our Assistant Editor Ben Cornwell ([email protected]) with your suggestions and help us spotlight the voices and solutions shaping the future of food!
+
+The Wonki Collective’s approach to reducing food waste at the source is a brilliant step toward sustainability. A truly inspiring initiative! Learn more.",www.newfoodmagazine.com,2025-03-26,29,Tackling food waste at the source with The Wonki Collective - New Food Magazine,article,0.04682755351,66,270,174.4156863
+https://www.newfoodmagazine.com/article/250719/putting-life-saving-adrenaline-within-reach-kitt-medicals-allergy-response-mission/,false,Reports on a specific company's mission and development in a news-style format.,Putting life-saving adrenaline within reach: Kitt Medical’s allergy response mission,"For Allergy Awareness Week, we speak to Kitt Medical's Zak Marks, whose experience with severe allergies sparked a mission to make life-saving adrenaline accessible.","# Putting life-saving adrenaline within reach: Kitt Medical’s allergy response mission
+
+For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+Kitt Medical’s Zak Marks was five years old when he had his first severe allergic reaction. A shared knife, used for both peanut butter and butter, was enough to trigger an emergency. “That cross-contamination was enough to give me a severe allergic reaction,” he recalls. “Hives, swelling and a lot of stomach sickness.”
+
+We want to be every defibrillator’s next-door neighbour…
+
+At the hospital, skin-prick tests revealed he was severely allergic not only to nuts and peanuts but also to legumes – peas, chickpeas and lentils. “I was given two adrenaline pens and sent on my way,” says Zak.
+
+It was a life-changing moment, and the beginning of years spent navigating a world that often isn’t built with allergy safety in mind.
+
+By 2026, it is predicted that allergy will affect at least one in two people in Europe, highlighting the growing need to bridge the gap in allergy awareness and emergency response.
+
+## From university project to national rollout
+
+In 2020, while studying industrial design, Zak developed a concept that would later evolve into Kitt Medical. “COVID happened, and this concept of something like a defibrillator, but for allergies, was constantly on my mind,” he says. Together with co-founder James Cohen, he created a basic prototype: a plastic briefcase containing adrenaline pens and a mock-up website under the name Ana.
+
+They tested prototypes with school nurses, gathered feedback and learned quickly. “Rather than spending two years and millions of pounds on something that we thought might work and then didn’t, we started with the easiest possible thing, the minimum viable product (MVP),” Zak says. From there the product evolved, the company name changed and Kitt Medical was born.
+
+Their solution, the Anaphylaxis Kitt, is now a fully integrated service: a wall-mounted kit stocked with adrenaline pens and an accompanying platform that monitors expiry dates, triggers replacements and provides a CPD-accredited training course developed in collaboration with Anaphylaxis UK and allergy specialists.
+
+And the need has never been greater: NHS data recorded 25,721 hospital admissions for anaphylaxis in 2022–23, more than double the 12,361 cases twenty years prior, representing a 108 percent increase in life-threatening allergic reactions.
+
+Today, Kitt Medical operates in over 700 locations, including schools and qualifying businesses such as Alton Towers Resort and the Royal Albert Hall. The Kitts have facilitated the training of over 17,000 staff members and directly saved 12 lives.
+
+## Designed to be seen and used
+
+For Zak, visibility is key. “What we want to do is achieve the same status as the defibrillator: front of mind, front of show,” he says. Too often, adrenaline pens are hidden in drawers, if they’re stocked at all. Kitt’s wall-mounted kits are designed to start conversations – not just to save lives in emergencies, but to normalise allergy safety in everyday settings.
+
+When asked about the product’s impact to date, Zak recalled a powerful example involving an outdoor education teacher with no known allergies who was stung by a swarm of bees and went into anaphylactic shock. Crucially, she only recognised the signs of anaphylaxis because she had completed Kitt Medical’s training course. Thanks to that training – and access to the emergency kit – she was able to act quickly and safely. Without them, the outcome could have been far more serious.
+
+The fact that someone with no allergy history could be at risk underscores the company’s wider mission: making emergency adrenaline available not just for known allergy sufferers, but for anyone who may need it.
+
+## Scaling a life-saving idea
+
+In 2025, the company stepped into the national spotlight with an appearance on the UK television show, Dragons’ Den.
+
+Zak knew that pitching Kitt Medical to the ‘dragons’ meant proving not just the life-saving potential of the product but also its strong sustainable business model.
+
+He reflects, “It’s a very good business model and it’s run by a team with a strong vision and personal interest. And I think we knew that going in that pretty much ticks all of the Dragons’ boxes.”
+
+The team had prepared their pitch meticulously and were heading into the den on the back of securing their first major qualifying business with occupational health, Alton Towers Resort, and a key partnership with St John Ambulance. These milestones, along with hundreds of schools using the service and their first few lives saved, provided solid proof points going into the pitch. The result was a £75,000 investment from Dragons Deborah Meaden and Stephen Bartlett.
+
+However, the real investment may be yet to come as Zak believes the Dragons’ long-term influence will be critical in pushing the team’s mission further.
+
+“What I’m looking forward to in the future is the ability for them to raise the profile of it to such a degree that we can push for parliamentary action, or grand-scale business involvement and partnership.”
+
+## Food labelling: the unseen risk
+
+While Kitt Medical focuses on emergency response, Zak is also personally vocal and passionate about the shortcomings of allergen labelling. His frustration? The UK’s Top 14 allergen list hasn’t evolved alongside allergy trends.
+
+“For me, as someone allergic to nuts and peanuts, which are Top 14, and then legumes, peas, chickpeas and lentils, which are *not *Top 14, I constantly experience this issue where anywhere I go out to eat, I explain my allergies and they say, ‘oh, here’s our matrix or our QR code.’
+
+“This is helpful for nuts but most of the time this probably says ‘may contain’ and beyond that has nothing about the other [non top 14] ingredients like peas, chickpeas and lentils.
+
+“So what help is that QR code actually giving me?
+
+“I’ve personally heard of way more people allergic to chickpeas than I have lupin, which is a Top 14 allergen.”
+
+That outdated framework is more than just a nuisance – it’s a barrier. According to a 2023 Anaphylaxis UK survey, 60 percent of young people with food allergies have avoided eating out due to concerns about allergen safety. Even more telling, 87.5 percent say they would leave a restaurant or food retailer if they weren’t confident in the allergen information provided.
+
+This framework can mislead businesses into thinking they’re allergy-aware when they’re merely compliant.
+
+He added: “Really what they’re doing is adhering to that Top 14 law and not really going that extra mile, which is: here’s all our ingredients; here’s everything we use.”
+
+His call isn’t for new products or policies, just for transparency.
+
+The kid with the allergy is normally the one that makes the decision of where to eat in the food group or the family. So, it’s in everyone’s best interest to include them in the decision making.”
+
+
+## A future of awareness and accessible adrenaline
+
+As Allergy Awareness Week (21-28 April) shines a spotlight on the issue, Zak hopes it will help shift society’s perspective on anaphylaxis, framing it not just as an individual health condition, but as a shared responsibility.
+
+The challenges go far beyond food labelling and emergency preparedness, they are deeply embedded in the everyday lives of allergy sufferers. Many people remain unaware of the constant vigilance required and the psychological toll of living with a life-threatening allergy. It’s not just about managing an emergency; it’s about the ongoing, often invisible struggles people face simply trying to navigate a world that wasn’t designed with their needs in mind.
+
+However, Zak’s vision for the future is straightforward yet powerful: “The one thing I want is for a Kitt to be in every single place I ever go. We want to be every defibrillator’s next-door neighbour.”
+
+**Reach out!**
+
+As part of our *Ingredients for Change* series, we are always on the lookout for the next wave of innovators and unsung heroes making a difference in the food industry.
+
+If you know of individuals, companies, or initiatives advancing food safety, pushing for regulatory change, or transforming other aspects of the industry, we’d love to hear from you.
+
+Contact our Assistant Editor Ben Cornwell ([email protected]) with your suggestions and help us spotlight the voices and solutions shaping the future of food!",www.newfoodmagazine.com,2025-04-24,0,Putting life-saving adrenaline within reach: Kitt Medical’s allergy response mission,article,0.04681285402,76,273,174.4156863
+https://www.newfoodmagazine.com/organisations/rise/,false,Reports on a specific real-world event (Carlsberg Sverige joining forces) with news-style reporting,RISE,News stories and articles referencing RISE on New Food Magazine,"Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+List view / Grid view
+
+# RISE
+
+
+List view / Grid view
+
+
+25 March 2025 | By Ben Cornwell
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
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+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
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+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
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+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-25,30,"RISE - News, Articles and Whitepapers - New Food Magazine",article,0.05688087482,20,106,174.4156863
+https://www.newfoodmagazine.com/article/249645/understanding-the-pfas-risk-in-food-supply-chains/,true,"Reports on a specific topic (PFAS risk) with factual information and expert analysis, in a news-like format.",Understanding the PFAS risk in food supply chains,"PFAS contamination poses significant risks to food supply chains. Nicola Ackermann of SGS examines sources, regulations, and mitigation strategies to help manufacturers ensure safety and compliance.","# Understanding the PFAS risk in food supply chains
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+**Understanding the PFAS risk in food supply chains**
+
+Per- and polyfluorinated substances (PFAS) are organic compounds in which hydrogen atoms are replaced by fluorine atoms. Known for their water- and grease-repellent properties, they are used in a wide variety of products, such as firefighting foams, water-repellent clothing and food packaging. Among the most recognized PFAS are perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS).
+
+The risk to food supply chains comes from two directions. Firstly, because they are very stable chemical compounds, they persist and accumulate in the environment and ultimately end up in the food chain. Secondly, they can contaminate food during production, packaging and consumption through sealants and lubricants, drinking straws, disposable cups and paper packaging.
+
+PFAS are linked to numerous health issues, including thyroid disease, high cholesterol, liver damage, kidney and testicular cancer, reduced vaccine response and lower birth weight. They are categorized as either short- or long-chain compounds, which can influence their toxicity. For example, short-chain compound perfluorobutanoic acid (PFBA) has a half-life of two to four days, while longer-chain compound PFOS has a half-life of 5.4 years. Generally, as chain length increases, so does toxicity.
+
+
+**The legal framework**
+
+The European Food Safety Authority (EFSA) has established a tolerable weekly intake of 4.4ng per kg of body weight for four PFAS compounds: PFOS, PFOA, perfluorononanoic acid (PFNA) and perfluorohexane sulfonic acid (PFHxS). Consequently, the EU has set limit values for these compounds in animal-origin foods and guideline values for some plant-based foods since 2023. The European Drinking Water Directive now includes limits for 20 PFAS compounds and a total limit of 500 ng/L for all PFAS, currently under critical discussion. Since 2024, the US’ National Primary Drinking Water Regulation has included strict limits for PFOA, PFOS, PFHxS, PFNA and hexafluoropropylene oxide dimer acid (HFPO-DA). Both the EU and the US have also introduced measures to restrict or ban PFAS in products. While global restrictions vary and sometimes apply only to specific compounds, regulations are tightening worldwide.
+
+
+**The complexity of PFAS**
+
+The PFAS issue is complicated by the number of different compounds involved. The OECD Global Database lists 4,729 compounds, but according to the 2021 OECD definition, substances such as trifluoroacetic acid are also considered PFAS. It is therefore estimated there are between 5,000 and 10,000 compounds, many lacking analytical standards. The EU focuses primarily on C4-C13 perfluorocarboxylic and sulfonic acids, while the American EPA Method 537.1 for drinking water includes compounds such as HFPO-DA, 11Cl-PF3OUdS, 9Cl-PF3ONS and ADONA. The toxicology and bioaccumulation properties of these compounds vary significantly. For example, 9Cl-PF3ONS, a major component of F-53B, is the most biopersistent PFAS with a half-life of 15.3 years and is primarily detected in China. The most frequent compounds found in food contact-material studies are fluorotelomer alcohols (FTOH) and sulfonates (FTS).
+
+
+**A holistic approach to risk assessment**
+
+Avoiding PFAS is a major challenge for food manufacturers, who have limited control over many influencing factors. However, they can conduct risk assessments for their products based on current research.
+
+
+**Location risk**
+
+Location – the geographical area where plants are grown and animals raised – is a major risk factor. High-quality maps are now available for Europe, the US and China, showing PFAS contamination in groundwater and soil, aiding risk assessment. For example, elevated levels have been found in drinking water in Brunswick County (185.9 ng/L), Quad Cities (109.8 ng/L) and Miami (56.7 ng/L) in the US. Similarly, certain regions of China, such as Zigong (502.9 ng/L), Lianyungang (332.6 ng/L) and Changshu 122.4 ng/L), exhibit high PFAS concentrations, especially near airports and chemical, paper and textile factories.
+
+
+**Food type**
+
+Food type significantly influences PFAS levels. Animal-based foods generally contain higher PFAS concentrations than plant-based foods. Depending on the species, fish can also have high levels. The US Food and Drug Administration has detected high levels in clams, up to 23 µg/kg, followed by crabs, tuna and cod, with lower levels in salmon and tilapia. Game meat and liver can also show extreme PFAS levels, sometimes up to 2,000 µg/kg. Long-chain C8-C12 PFAS dominate in these products. Milk and dairy products tend to show lower levels, although isolated cases show levels measuring up to 1.5 µg/kg. One study found organic and free-range eggs may have higher concentrations, probably due to free-range farming practices. Other studies have identified animal feed as the primary source of PFAS contamination in eggs.
+
+Plant-based foods usually have lower levels of PFAS, although EU guidelines are significantly lower. Studies indicate short-chain PFAS like PFBA tend to accumulate in fruit, whereas long-chain PFAS are more common in roots. Mushrooms often have higher levels than fruit and vegetables. An Italian study detected PFBA in some rice samples with a maximum level of 0.03 µg/kg, a relatively lower level. PFAS are absorbed from the soil via the roots and distributed throughout the plant. Other potential sources include contaminated irrigation water and PFAS-containing pesticides.
+
+
+**Processing**
+
+Production water, which may contain high levels of PFAS, is also a significant risk and is used as an ingredient in food or for cleaning. Another risk is the use of materials containing PFAS in production. In particular, high temperatures and complex manufacturing processes, such as in cooking oil production, may pose a risk of PFAS migrating into food. Paper-based food-contact materials can contain PFAS (eg, FTOH and diPAPs), which can migrate into the product especially when high temperatures are applied.
+
+
+
+Selecting the right approach for PFAS hazard analysis is as complex as the PFAS issue itself. To achieve a comprehensive assessment, testing various matrices – such as soil, drinking water, animal feed, food and packaging – can be invaluable. Each matrix presents unique challenges and opportunities. For example, drinking water and packaging may be assessed using a range of analytical methods to quantify overall PFAS contamination. In food, a low limit of quantification and the correct selection of compounds play an important role.
+
+With an extensive global network of state-of-the-art testing facilities, SGS is recognized as a leader in PFAS testing across all industrial segments and matrices. Our solutions for the food industry cover all aspects of the value chain, from raw ingredients to packaging materials. With limits of quantification down to 0.1 ng/kg and a selection of around 100 compounds, SGS can support you in your quality assurance. In addition to the classic LC-MS and GC-MS methods, SGS also offers innovative approaches such as TOP-Assay and EOF.
+
+Despite the need for further research, manufacturers can evaluate and monitor risk through specific questions regarding their products. Comprehensive measures are necessary throughout the entire value chain, as the food industry alone cannot solve the PFAS problem. Enhanced regulations and improved technology for reducing PFAS in wastewater are critical for addressing this pervasive issue.
+
+
+For more information visit www.sgs.com/pfas
+
+
+**About the author**
+
+Nicola Ackermann, Business Development Manager – Beverages, Health & Nutrition, SGS
+
+Nicola has been with SGS for nine years and is the business development manager responsible for beverage analysis, supporting bottlers and trading companies with quality assurance. He also leads the development of new services and analyses to meet evolving client needs. As a product specialist for PFAS analysis, he publishes studies and customer insights on PFAS in food and beverages, advising clients on the selection of suitable analytical methods to ensure product safety and compliance.",www.newfoodmagazine.com,2025-03-25,30,Understanding the PFAS risk in food supply chains - New Food Magazine,article,0.04749303878,64,261,174.4156863
+https://www.newfoodmagazine.com/organisations/eurova/,false,Reports on a specific corporate action (Two Chicks sale) in a news-like format,Eurova,News stories and articles referencing Eurova on New Food Magazine,"Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+List view / Grid view
+
+# Eurova
+
+
+List view / Grid view
+
+
+4 April 2025 | By Ian Westcott
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
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+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-04,20,"Eurova - News, Articles and Whitepapers - New Food Magazine",article,0.05739703533,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/northern-ireland-food-and-drink-association-nifda/,false,"The content is a collection of news stories and articles, not a single news article.",Northern Ireland Food and Drink Association (NIFDA),News stories and articles referencing Northern Ireland Food and Drink Association (NIFDA) on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Northern Ireland Food and Drink Association (NIFDA)
+
+
+Over 30 UK food and beverage organisations have endorsed the publication of Building a Path to Recovery - a set of proposals for government and industry to consider when planning for the future of the food and beverage sector post-COVID-19.",www.newfoodmagazine.com,2025-04-04,20,"Northern Ireland Food and Drink Association (NIFDA) - News, Articles and Whitepapers - New Food Magazine",article,0.05884736797,23,111,174.4156863
+https://www.newfoodmagazine.com/core_topic/regulation-legislation/,false,"Contains multiple articles, not a single news article",Regulation & Legislation,News stories and articles referencing Regulation & Legislation on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Regulation & Legislation
+
+
+14 April 2025 | By New Food
+
+Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand…
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+The new research hub aims to reshape UK food policies, promoting sustainable, healthy diets to tackle climate and public health challenges.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+More than 30 UK food businesses are calling on the Government to extend new Crime & Policing Bill protections to delivery riders.
+
+Forget Whitehall's ineffective policies and bureaucratic 'guff'. Britain's obesity crisis demands common sense: honest conversations about diet, sensible eating and active lifestyles. It's time to ditch the red tape and empower the public to make healthier choices. — Dr Clive Black, Vice Chairman of Shore Capital Markets and former Head…
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.",www.newfoodmagazine.com,2025-04-23,1,"Regulation & Legislation - News, Articles and Whitepapers - New Food Magazine",article,0.06650102964,60,174,174.4156863
+https://www.newfoodmagazine.com/organisations/more-nutrition/,false,Reports on a specific real-world event (More Nutrition entering the UK market) with news-style reporting,More Nutrition,News stories and articles referencing More Nutrition on New Food Magazine,"More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+List view / Grid view
+
+# More Nutrition
+
+
+List view / Grid view
+
+
+8 April 2025 | By Ian Westcott
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
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+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
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+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-08,16,"More Nutrition - News, Articles and Whitepapers - New Food Magazine",article,0.05722628219,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/lab-techniques/,false,"This is a collection of articles on lab techniques, not a single news article.",Lab techniques,News stories and articles referencing Lab techniques on New Food Magazine,"A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+List view / Grid view
+
+# Lab techniques
+
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
+
+Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
+
+Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
+
+Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
+
+Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.",www.newfoodmagazine.com,2025-04-22,2,"Lab techniques - News, Articles and Whitepapers - New Food Magazine",article,0.06520793324,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/trade-economy/,false,Contains multiple articles rather than a single news article.,Trade & Economy,News stories and articles referencing Trade & Economy on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Trade & Economy
+
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Unilever Food Solutions’ Future Menus report reveals how chefs can attract Gen Z diners and maximise loyalty through personalisation and global flavours.
+
+Fruit-led brews are taking over the UK beer market, with Tesco reporting a 250 percent sales increase as demand for lighter, refreshing styles soars.
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+President Trump threatens 200 percent tariffs on EU alcohol, escalating a US-EU trade battle that could disrupt global beverage markets.
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.",www.newfoodmagazine.com,2025-04-22,2,"Trade & Economy - News, Articles and Whitepapers - New Food Magazine",article,0.0647719503,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250706/new-lab-to-explore-food-production-in-space-launches-into-orbit/,true,Reports on a specific real-world event (launch of a lab) with news-style reporting,New lab to explore food production in space launches into orbit,"A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.","# New lab to explore food production in space launches into orbit
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Imperial College London scientists have successfully sent a miniature lab containing engineered microbes into Earth’s orbit to explore how they can produce essential resources like food, pharmaceuticals and even bioplastics in the unique conditions of space.
+
+The project, led by Dr Rodrigo Ledesma-Amaro from Imperial’s Department of Bioengineering, aims to develop a more sustainable and cost-effective approach to feeding astronauts, which traditionally relies on expensive and bulky food supplies.
+
+Launched aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX on 21 April, the miniature lab will test whether yeast can be engineered to produce vital food and other materials in space using precision fermentation.
+
+Dr Ledesma-Amaro said:
+
+We’re excited that this project makes use of academic and industry expertise in physics, engineering, biotech and space science – converging on this challenge.
+
+If just a handful of cultivated cells could provide all our food, pharmaceuticals, fuels, and bioplastics using freely available resources, that would bring the future closer.”
+
+
+## Tackling the food production conundrum
+
+This isn’t the only project in recent years tackling the conundrum of feeding astronauts during long-duration space missions. Since 2017, NASA and DLR have been testing a self-sustaining greenhouse at the Neumayer III research station in Antarctica since 2017. The extreme conditions there closely mimic those of space and are helping to develop efficient ways to grow fresh produce for long-duration space missions.
+
+Currently, providing each astronaut with enough food for a mission is estimated to cost around £20,000 per day, largely due to the need to transport large quantities of food and water. By harnessing microbes to produce food on-site through fermentation, the need for heavy food supplies could be dramatically reduced.
+
+The miniature lab will study the behaviour of these engineered microbes in microgravity, providing key insights into how they might be used to produce food, medicine, and other essentials during deep-space missions. Once the experiment is completed, the microbes will return to Earth for analysis, shedding light on how space conditions affect their growth and production.
+
+Aqeel Shamsul, CEO of Frontier Space, the company responsible for the lab’s technology, described the mission as a milestone in space research. He said:
+
+Our SpaceLab Mark 1, ‘lab-in-a-box’ technology enables researchers to conduct sophisticated experiments in microgravity without the traditional barriers to space-based research.”
+
+
+The results of this experiment could pave the way for new approaches to food production on Earth as well, potentially offering a more sustainable, efficient and localised method for creating proteins and other materials using minimal resources.",www.newfoodmagazine.com,2025-04-22,2,New lab to explore food production in space launches into orbit - New Food Magazine,article,0.03546516296,48,252,174.4156863
+https://www.newfoodmagazine.com/organisations/robinsons/,false,Reports on a specific real-world event (lawsuit) with news-style reporting,Robinsons,News stories and articles referencing Robinsons on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Robinsons
+
+
+List view / Grid view
+
+
+26 March 2025 | By Ian Westcott
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
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+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
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+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
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+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-26,29,"Robinsons - News, Articles and Whitepapers - New Food Magazine",article,0.05762023304,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/gails/,false,Reports on a specific real-world event (Gail's offering soya milk) with news-style reporting,Gail's,News stories and articles referencing Gail's on New Food Magazine,"From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+List view / Grid view
+
+# Gail's
+
+
+List view / Grid view
+
+
+17 April 2025 | By Ben Cornwell
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
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+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
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+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
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+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
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+| lidc | This cookie is set by LinkedIn and used for routing. |
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+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-17,7,"Gail's - News, Articles and Whitepapers - New Food Magazine",article,0.05717636952,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/bakkavor/,false,Reports on a specific real-world event (merger delay) in a news-style format,Bakkavor,News stories and articles referencing Bakkavor on New Food Magazine,"The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+List view / Grid view
+
+# Bakkavor
+
+
+List view / Grid view
+
+
+11 April 2025 | By Ian Westcott
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-11,13,"Bakkavor - News, Articles and Whitepapers - New Food Magazine",article,0.05752598983,20,106,174.4156863
+https://www.newfoodmagazine.com/people/katerina-mouliadou/,false,"This is an interview, not a news article reporting a specific event",Katerina Mouliadou,News stories and articles referencing Katerina Mouliadou on New Food Magazine,"In Part 2 of this month’s Ingredients for Change, we…
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.",www.newfoodmagazine.com,2025-03-28,27,"Katerina Mouliadou - News, Articles and Whitepapers - New Food Magazine",article,0.05781196038,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/thatchers/,false,Reports on a specific legal event (trademark infringement) with news-style reporting,Thatchers,News stories and articles referencing Thatchers on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Thatchers
+
+
+Thatchers wins trademark appeal against Aldi over its Cloudy Lemon Cider, with the Court of Appeal ruling Aldi infringed Thatchers' branding.",www.newfoodmagazine.com,2025-03-26,29,"Thatchers - News, Articles and Whitepapers - New Food Magazine",article,0.05779107508,23,111,174.4156863
+https://www.newfoodmagazine.com/article/248535/food-safety-in-the-age-of-transparency-report-by-new-food/,false,"This is a report or promotional piece, not a news article reporting a specific event.",Food safety in the age of transparency report by New Food,"This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.","# Food safety in the age of transparency report by * New Food *
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+In an era where consumers demand transparency and regulations are rapidly evolving,** food safety** has become more than a requirement, it’s the foundation of brand trust and a driver of long-term success. Today, businesses must not only meet standards but exceed expectations to maintain their competitive edge. Transparency is no longer just a value-add; it is a competitive advantage powering resilient supply chains and safeguarding brand integrity.
+
+‘Food safety in the age of transparency’ is a forward-looking report that unpacks the critical shifts reshaping the global food industry and offers essential insights to help you stay ahead.
+
+### Key highlights from the report:
+
+**California AB 899:****transforming baby food safety and industry transparency**
+
+Explore the implications of California’s pioneering AB 899 legislation, which is raising the bar for baby food safety and transparency. Jaclyn Bowen, Executive Director of the Clean Label Project, breaks down what manufacturers and regulators need to know — and how these changes could shape global food safety policies.**The power of authenticity in food**
+
+Discover how leading brands are strengthening consumer relationships by embracing authenticity and storytelling. Jo-Ann McArthur, President and CEO of Nourish Food Marketing, shares expert insights on the power of transparency and quality as drivers of consumer loyalty.**From bytes to bites: the tech-driven future of food safety**
+
+Learn how cutting-edge innovations are revolutionising supply chain integrity. Julie Vargas of Avery Dennison discusses the transformative potential of AI, blockchain and IoT technologies in advancing traceability and product assurance.**Traceability Rule challenges offer potential for progress and innovation**
+
+Understand the far-reaching implications of the FDA’s Food Traceability Rule. Renowned food safety expert Dr. David Acheson, CEO of The Acheson Group, offers practical guidance on achieving compliance while leveraging the regulation to drive operational efficiency.
+
+This report equips you with the knowledge and strategies to adapt to the evolving demands of food safety and compliance, ensuring your organisation remains at the forefront of industry innovation.
+
+**Interested? Register your details to discover more >>> **
+
+This report has been sponsored by:",www.newfoodmagazine.com,2025-03-27,28,Food safety in the age of transparency report by  New Food,article,0.05769614987,67,158,174.4156863
+https://www.newfoodmagazine.com/news/,false,"Contains multiple news snippets, not a single news article",News Archive,Explore our extensive archive of news stories and press releases covering the food and beverage industry.,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# News
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.",www.newfoodmagazine.com,2025-04-23,1,News - New Food Magazine,website,0.06702695049,60,173,174.4156863
+https://www.newfoodmagazine.com/topic/frozen-foods/,false,"This is a category page with multiple articles, not a single news article.",Frozen Foods,News stories and articles referencing Frozen Foods on New Food Magazine,"Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+List view / Grid view
+
+# Frozen Foods
+
+
+As part of efforts to cut carbon emissions, Morrisons has signed the Move to -15°C Coalition’s letter of intent and taken the first steps of progress.
+
+In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in Australia and the UK.
+
+How does IGD think food inflation will fare in the year ahead? And how will implementation of the Border Target Operating Model impact the sector? Find out here…
+
+A pilot study by Nomad Foods has found a three degrees Celsius increase in frozen food storage temperature could reduce freezer energy consumption by 10 percent.
+
+The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
+
+The FSA has advised consumers in England and Wales that some chilled poultry products will have been previously frozen and defrosted to maintain Christmas stock levels.
+
+People around the world are eating more ultra-processed food, which is having a negative impact on the earth’s health as well as their own, according to new research.
+
+In an exceptionally challenging and changing climate, Tom Southall, Policy Director at the the Cold Chain Federation, outlines some key food safety considerations.",www.newfoodmagazine.com,2025-04-07,17,"Frozen Foods - News, Articles and Whitepapers - New Food Magazine",article,0.06065376953,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/our-carbon/,false,"This is a page about Our Carbon, not a single news article reporting a specific event.",Our Carbon,News stories and articles referencing Our Carbon on New Food Magazine,"Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+List view / Grid view
+
+# Our Carbon",www.newfoodmagazine.com,2025-03-31,24,"Our Carbon - News, Articles and Whitepapers - New Food Magazine",article,0.05827240875,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/processing/,false,"Contains multiple articles, not a single news article reporting a specific event",Processing,News stories and articles referencing Processing on New Food Magazine,"Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+List view / Grid view
+
+# Processing
+
+
+TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
+
+4 February 2025 | By New Food Magazine
+
+Join us as Dr Darin Detwiler hosts a panel of industry experts for an insightful webinar on the cutting-edge impact of food tech, digital transformation and AI. Explore how these innovations are reshaping food safety, supply chains, and the future of the industry.
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
+
+2 January 2025 | By Nordson Measurement & Control Solutions
+
+Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.
+
+13 December 2024 | By
+
+This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
+
+28 November 2024 | By
+
+Explore how Ammeraal Beltech XMD technology integrates X-ray and Metal Detection to enhance food safety, prevent contamination, and protect brand integrity.
+
+14 November 2024 | By
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
+
+Discover how Process NIR technology from Perten, a PerkinElmer company, can boost profitability in food processing by reducing waste, lowering energy costs, and improving operational efficiency.
+
+Join us for an engaging panel discussion featuring industry leaders and AI experts as we explore the vital AI requirements shaping the future of the food and beverage industry.
+
+Bühler's Application Centers innovate protein processing, enhancing sustainability through advanced fractionation and membrane filtration technologies
+
+With the UK general election drawing closer, AIMS’ Jason Aldiss advocates for modernised food regulations, improved technologies, and streamlined oversight to support the UK's meat industry and consumer safety.",www.newfoodmagazine.com,2025-03-26,29,"Processing - News, Articles and Whitepapers - New Food Magazine",article,0.06646498599,57,172,174.4156863
+https://www.newfoodmagazine.com/article/249686/the-unintended-and-worrying-consequences-of-eudr/,false,"Reports on a specific topic (EUDR) with analysis and expert opinions, presented in a news-like format.",The unintended and worrying consequences of EUDR,Professor Chris Elliott reveals the anticipated pitfalls of the European Union Deforestation Regulation (EUDR).,"# The unintended and worrying consequences of EUDR
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+The European Union Deforestation Regulation (EUDR) is a major – some would say *the most major* – piece of legislation globally, aimed at reducing deforestation linked to the importation of some prominent food and non-food commodities to the EU. There is no doubt that it is driving some significant changes in how companies, both European and global, are rethinking their supply chains for the commodities in the legislation.
+
+Not only will there be increased opportunities to try and cheat, but EUDR will also present the unscrupulous with opportunities to perpetrate feed and food fraud…
+
+Companies are implementing more rigorous due diligence processes to ensure that their supply chains are deforestation-free, increasing their auditing and certification investment to verify that their suppliers meet EUDR standards.
+
+A smaller number of businesses are considering – and actually investing in – far more sustainable farming systems that greatly reduce their environmental impact. It appears that a growing number of potentially affected companies are now more inclined to move their sourcing away from the high-risk areas. Additionally, I have witnessed first-hand a greater interest in how science and technology innovations can enhance the tracking of commodity origins to better ensure legislative compliance. The legislation has prompted more interest and understanding of the importance of supply chain transparency than ever before.
+
+Overall, many positives are already evident in terms of realising the fundamental aim of EUDR. However, all legislative changes have the potential to drive unexpected or in some cases unwanted changes as well. This is a subject to which I’ve given significant thought and have spoken with knowledgeable individuals who understand the complexities of supply chains to garner some ‘insider insights’. Not only will there be increased opportunities to try and cheat, but EUDR will also present the unscrupulous with opportunities to perpetrate feed and food fraud. This will be largely around false claims of origin of commodities coming into the EU due to varying degrees of bribery, corruption, false documentation and even some companies turning a blind eye to where their purchases come from.
+
+Those that will want to be compliant (ie, the vast majority of businesses) will find it more difficult and expensive to source EUDR-compliant products. This will likely result in some delays in sourcing, increased costs and potentially shortages of certain products. Businesses and consumers will feel the financial and availability impacts.
+
+But what other changes are we likely to see? Based on my aforementioned conversations another large problem looms. It seems that some countries and companies have identified massive commercial opportunities by shifting to commodities that are not yet covered by the legislation.
+
+At a recent food systems sustainability meeting that I attended in Hong Kong, I was informed about the massive amount of cassava being grown in several countries in the Mekong region, with vast areas of rainforest being cleared to further accelerate production. Why is this the case? Quite simply it is being seen as an alternative source of feed for livestock to replace soya, one of the five listed foods in EUDR. The economic benefits to smallholder farmers in these countries is very clear, as is the external revenue being generated for the countries involved. However, the impacts on the tropical rainforests in the region in terms of biodiversity loss and increased GHG emissions will be huge.
+
+This particular tale of horror worsened as I learnt that several large companies are eagerly supporting this shift to larger scale cassava production. The companies mentioned talk much about their sustainability credentials but it seems money talks far louder in their board rooms… While they are not breaking the law, as far as I can tell, these kinds of business practices raise serious moral and ethical questions. Reputationally, I think they are walking a very slippery tightrope….
+
+So it would seem that some large companies who talk a good sustainability story are in fact habitual greenwashers and need to be called out. I envision several trustworthy NGOs having a major role to play in this. I also think the regulations will have to broaden to include many more commodities in an attempt to prevent what I see as sharp practices by some companies who value their share prices more than the planet.",www.newfoodmagazine.com,2025-03-25,30,The unintended and worrying consequences of EUDR - New Food Magazine,article,0.03963752108,44,260,174.4156863
+https://www.newfoodmagazine.com/organisations/the-vegetarian-society/,false,"This is a page about the Vegetarian Society with multiple articles, not a single news article.",The Vegetarian Society,News stories and articles referencing The Vegetarian Society on New Food Magazine,"Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+List view / Grid view
+
+# The Vegetarian Society
+
+
+New research has found that the sale of plant-based products has increased at a yearly rate of 230 percent, as more people opt for a meat-free diet.",www.newfoodmagazine.com,2025-04-09,15,"The Vegetarian Society - News, Articles and Whitepapers - New Food Magazine",article,0.05800810292,23,111,174.4156863
+https://www.newfoodmagazine.com/organisations/aldi/,false,"Contains multiple short news snippets about Aldi, not a single complete news article.",Aldi,News stories and articles referencing Aldi on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Aldi
+
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+A new report exposes the top 20 global food retailers for failing to tackle 'super-heater' methane gas emissions in their supply chains.
+
+Aldi will launch a new Flake Bake chicken patty on 12 March 2025, following huge demand for the brand’s Jamaican-inspired beef patties.
+
+Aldi and Lidl compete for the UK’s top-paying supermarket spot with new wage increases ahead of the government's minimum wage hike in April.
+
+Thatchers wins trademark appeal against Aldi over its Cloudy Lemon Cider, with the Court of Appeal ruling Aldi infringed Thatchers' branding.
+
+Aldi shoppers will soon be able to spot the new labels in stores, reflecting the supermarket's latest commitment to animal welfare.
+
+Investing in a Kent-based apple grower, discount retailer Aldi has announced that it has signed a £750 million deal with British company AC Goatham & Son.",www.newfoodmagazine.com,2025-04-11,13,"Aldi - News, Articles and Whitepapers - New Food Magazine",article,0.0593305263,62,176,174.4156863
+https://www.newfoodmagazine.com/core_topic/food-safety/,false,"Contains multiple articles and a list view, not a single news article",Food Safety,News stories and articles referencing Food Safety on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Food Safety
+
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+14 April 2025 | By New Food
+
+This webinar will explore the critical intersection of food safety, transparency, and sustainability through a panel discussion with leading experts from the food & beverage industry. Learn how these interconnected pillars intertwine and shape the modern food industry for consumers, businesses and the planet that supports them.
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+ILSI Europe calls for global harmonisation of food contact materials (FCMs) risk assessments to improve food safety and simplify international trade, addressing key regulatory differences.
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.",www.newfoodmagazine.com,2025-04-24,0,"Food Safety - News, Articles and Whitepapers - New Food Magazine",article,0.06665745635,61,175,174.4156863
+https://www.newfoodmagazine.com/topic/flavours-colours/,false,"Contains multiple articles and content collections, not a single news article",Flavours & colours,News stories and articles referencing Flavours & colours on New Food Magazine,"Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+List view / Grid view
+
+# Flavours & colours
+
+
+Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
+
+2 January 2025 | By Nordson Measurement & Control Solutions
+
+Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
+
+Catch up on this virtual panel to hear experts discuss new liquid chromatography technologies and techniques for separation of dietary supplements.
+
+In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
+
+29 May 2024 | By
+
+Discover the sweet balance in food with healthy indulgence. Revolutionary ingredients enhance flavours guilt-free, promoting health and wellness.
+
+Effective portfolio management is crucial for any business, encompassing both internal strategies and external factors. Internally, it involves the meticulous evaluation and adaptation of existing products within the portfolio. For instance, consider a meal company aiming to cater to the growing demand for vegan options.
+
+Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.",www.newfoodmagazine.com,2025-04-10,14,"Flavours & colours - News, Articles and Whitepapers - New Food Magazine",article,0.0656157809,59,173,174.4156863
+https://www.newfoodmagazine.com/topic/proteins/,false,Contains multiple articles with a list view rather than a single news article,Proteins & alternative proteins,News stories and articles referencing Proteins & alternative proteins on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Proteins & alternative proteins
+
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
+
+Uncovering the full impact of dietary protein on human health is of prime importance, with potential to improve not only our longevity but our enjoyment of life, as food and nutrition expert Dr Wendelyn Jones reveals.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
+
+Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.",www.newfoodmagazine.com,2025-04-22,2,"Proteins & alternative proteins - News, Articles and Whitepapers - New Food Magazine",article,0.06345765621,62,176,174.4156863
+https://www.newfoodmagazine.com/people/michael-bell/,false,"This is a collection of articles referencing a person, not a single news article",Michael Bell,News stories and articles referencing Michael Bell on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Michael Bell - News, Articles and Whitepapers - New Food Magazine",article,0.05983272796,29,116,174.4156863
+https://www.newfoodmagazine.com/organisations/luker-chocolate/,false,"This page is a collection of articles and information about Luker Chocolate, not a single news article reporting a specific event.",Luker Chocolate,News stories and articles referencing Luker Chocolate on New Food Magazine,"Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+List view / Grid view
+
+# Luker Chocolate
+
+
+How Colombian sustainable brand Luker Chocolate is extending its reach to help protect the country’s Tropical Dry Forest, one of the most endangered forest ecosystems.
+
+New Food Issue 1 2024’s Ingredients In-Depth Focus features articles from Luker Chocolate, Tirlán and Overherd, where they offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.
+
+In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…",www.newfoodmagazine.com,2025-04-01,23,"Luker Chocolate - News, Articles and Whitepapers - New Food Magazine",article,0.05869239991,35,131,174.4156863
+https://www.newfoodmagazine.com/news/250580/jell-o-launches-plant-based-chocolate-pudding-with-oat-milk/,true,Reports on a specific corporate action (JELL-O product launch) in a news-style format,JELL-O launches plant-based chocolate pudding with oat milk,"JELL-O enters the plant-based dessert space with a new oat milk chocolate pudding—vegan, lactose-free, and available now at major US retailers.","# JELL-O launches first-ever plant-based chocolate pudding made with oat milk
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+JELL-O’s new oat milk chocolate pudding offers a plant-based take on the classic dessert favourite. Credit: The Kraft Heinz Company
+
+JELL-O, the much-loved dessert brand with over 125 years of history, has launched its first plant-based chocolate pudding. This new oat milk pudding is now available at major retailers across the US. It marks Kraft Heinz’s first venture into plant-based desserts and its first product made with oat milk.
+
+## A new twist on a family favourite
+
+The new JELL-O Oat Milk Chocolate Pudding has the same creamy texture and rich taste fans know and love. However, it’s made without dairy. The recipe is vegan, gluten-free and lactose-free, making it suitable for a wider range of diets.
+
+Milk is one of the most common food allergies in children. In fact, nearly two million children in the US are affected. On top of that, over 30% of Americans experience lactose intolerance. As more people look for dairy-free dessert options, JELL-O offers a tasty alternative without compromise.
+
+“JELL-O has always delivered creamy, great-tasting desserts,” said Lauren Gumbiner, Associate Director of Marketing at The Kraft Heinz Company. “Now, with our oat milk pudding, more families can enjoy the chocolate pudding they love.”
+
+
+## Why oat milk?
+
+Oat milk is the fastest-growing dairy alternative in the market. It has a mild flavour and creamy texture, making it a great choice for desserts. Using oat milk, JELL-O has recreated its well-known texture in a plant-based and allergen-friendly format.
+
+The company chose chocolate as the first flavour to honour the brand’s first-ever pudding, which launched in the 1930s.
+
+## Meeting modern demand
+
+The plant-based dessert category is growing quickly. Recent research shows that four in five parents want dairy-free versions of their children’s favourite treats. Yet, many plant-based puddings on the market miss the mark when it comes to taste and texture.
+
+As a trusted name in desserts, JELL-O aims to fill this gap. The brand wants to make plant-based treats more appealing and accessible for all.",www.newfoodmagazine.com,2025-04-15,9,JELL-O launches plant-based chocolate pudding with oat milk,article,0.03406715781,44,246,174.4156863
+https://www.newfoodmagazine.com/news/249938/uk-fsa-precision-fermentation-innovation-hub/,true,Reports on a specific real-world event (funding for an innovation hub) with news-style reporting,UK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation,"The UK Food Standards Agency has secured £1.4m to support a new innovation hub focused on precision fermentation, enhancing regulatory clarity and food safety for novel food technologies.","# UK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Precision fermentation, a cutting-edge food technology that the UK Food Standards Agency’s new innovation hub aims to support and regulate. Credit: Shutterstock
+
+The UK’s Food Standards Agency (FSA) has secured £1.4 million in funding from the Department of Science, Innovation and Technology (DSIT) to support the establishment of a new innovation hub. The initiative aims to enhance regulatory expertise around emerging food technologies, particularly precision fermentation, ensuring food safety while fostering industry innovation.
+
+The new hub will consolidate the FSA’s existing efforts on novel foods and genetic technology while also integrating the recently launched regulatory sandbox for cell-cultivated products. It will provide greater regulatory clarity for food innovators and investors, helping them navigate the approval process more efficiently.
+
+Precision fermentation has the potential to revolutionise food production—this new hub will ensure regulatory clarity while keeping safety at the forefront.
+
+Professor Susan Jebb, Chair of the FSA, welcomed the funding, stating: “We’re pleased to secure this additional funding to make the risk assessment of innovative products swifter, without compromising on food safety. There is growing interest in the potential of new technologies to increase the UK’s food security and provide affordable, healthy, and sustainable food.”
+
+The investment will enable the FSA to:
+
+-
+Enhance scientific capacity for assessing the safety of innovative food products.
+
+-
+Offer clear regulatory guidance to businesses on gaining market authorisation in Great Britain, working in partnership with Food Standards Scotland.
+
+-
+Strengthen regulatory capacity to support innovation in food production.
+
+
+Precision fermentation is a rapidly developing field that uses microbial hosts to produce ingredients such as proteins, fats, and flavour compounds with high efficiency. The technology is being explored as a way to develop sustainable alternatives to traditional animal-derived products, reducing environmental impact while ensuring food security.
+
+With £1.4m in funding, the FSA is strengthening its ability to assess and support innovative food technologies, accelerating the path to market for precision-fermented products.
+
+The UK government has identified food innovation as a key driver of economic growth and sustainability, particularly in the wake of Brexit. By supporting regulatory clarity and streamlining approval processes, the FSA hopes to create a more dynamic food innovation landscape that encourages investment and accelerates the introduction of safe and sustainable products to market.
+
+“This important new project will give innovators greater support in navigating the regulations under which we assess if food is safe, making the system more efficient and enabling safe products to come to the market more quickly,” added Jebb. “The public can remain confident that the foods they choose are safe and the UK economy can benefit from business investment, so as a nation we will be able to take early advantage of the potential these technologies offer.”
+
+With this funding, the FSA aims to position the UK as a global leader in food innovation, balancing safety with progress in emerging food technologies. The new innovation hub will serve as a critical resource for businesses, providing them with expert guidance and a clearer regulatory pathway, ensuring that novel foods reach consumers in a safe and timely manner.",www.newfoodmagazine.com,2025-04-01,23,UK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation - New Food Magazine,article,0.03712842532,53,257,174.4156863
+https://www.newfoodmagazine.com/core_topic/ingredients/,false,"Contains multiple articles with different topics, not a single news article",Ingredients,News stories and articles referencing Ingredients on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Ingredients
+
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.",www.newfoodmagazine.com,2025-04-23,1,"Ingredients - News, Articles and Whitepapers - New Food Magazine",article,0.06582996494,61,175,174.4156863
+https://www.newfoodmagazine.com/news/249947/aldi-dubai-chocolate-ice-cream-launch/,true,Reports on a specific product launch (Aldi's Dubai Chocolate Ice Cream) with news-style reporting,Aldi launches Dubai Chocolate Ice Cream in the UK - New Food Magazine,"Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99.","# Aldi introduces UK’s first Dubai Chocolate Ice Cream
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+Aldi is bringing the viral Dubai Chocolate trend to the frozen aisle with the launch of the UK’s first Dubai Chocolate Ice Cream. Hitting shelves on 14 April, the new product will retail at £3.99 for a 500ml tub.
+
+The supermarket is tapping into the craze with a frozen twist on the popular flavour. Dubai Chocolate Ice Cream blends rich chocolate with sweet, nutty pistachio. Aldi describes it as a “pistachio lovers’ dream.” The ice cream also has a crunchy, wafer-like texture, mirroring the appeal of the original treat.
+
+“Aldi brings high-quality, trend-led products to customers at unbeatable prices,” said a spokesperson. “Dubai Chocolate is one of the biggest food trends this year. We’re excited to be the first UK supermarket to launch an ice cream version.”
+
+## The viral rise of Dubai Chocolate
+
+Dubai Chocolate has taken social media by storm, amassing hundreds of millions of TikTok views and driving huge demand in UK supermarkets. Google searches for the term have surged, reaching 6.5 million in the past month alone. The original treat, a knafeh and pistachio-filled chocolate bar, has built a strong following among British consumers.
+
+The viral appeal comes from its striking appearance, indulgent texture, and Middle Eastern roots. Food influencers and TikTok creators have fueled the trend, sharing videos that highlight its rich filling and crispy shell. These engaging clips have sparked consumer curiosity and a rush to try the product.
+
+## Supermarkets impose purchase limits
+
+Due to high demand, some retailers, including Lidl and Waitrose, have introduced purchase limits. Customers can now buy only two bars per transaction to ensure fair distribution. With Dubai Chocolate still trending, Aldi’s ice cream version is expected to sell out fast.",www.newfoodmagazine.com,2025-04-01,23,Aldi launches Dubai Chocolate Ice Cream in the UK - New Food Magazine,article,0.03349261574,42,252,174.4156863
+https://www.newfoodmagazine.com/people/sung-poblete/,false,"This page lists articles referencing a person, not a single news article",Sung Poblete,News stories and articles referencing Sung Poblete on New Food Magazine,"Beckman Coulter Life Sciences has launched a next-generation Basophil Activation…
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge",www.newfoodmagazine.com,2025-04-09,15,"Sung Poblete - News, Articles and Whitepapers - New Food Magazine",article,0.06029295288,33,121,174.4156863
+https://www.newfoodmagazine.com/organisations/maison-perrier/,false,"This is a promotional article about a product line, not a news report of a specific event",Maison Perrier,News stories and articles referencing Maison Perrier on New Food Magazine,"Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+List view / Grid view
+
+# Maison Perrier",www.newfoodmagazine.com,2025-04-14,10,"Maison Perrier - News, Articles and Whitepapers - New Food Magazine",article,0.05776418059,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/food-fraud/,false,"Contains multiple articles, not a single news report.",Food Fraud,News stories and articles referencing Food Fraud on New Food Magazine,"List view / Grid view
+
+# Food Fraud
+
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.
+
+Food fraud continues to pose significant risks to global supply chains, undermining consumer trust and public health. Sterling Crew, Chair of the Food Authenticity Network and a leading food safety advocate, explores strategies to mitigate these threats and safeguard food authenticity.
+
+This week, Professor Chris Elliott reveals the launch of a new community initiative that aims to serve generous portions of safe honest food for Europe and beyond.
+
+This week Professor Chris Elliott reflects on the need to accurately tackle authenticity testing and establish a benchmark that both the industry and public can rely on
+
+Professor Chris Elliott examines the recent Food Crime Strategic Assessment, highlighting critical risks to the UK food system and the need for annual evaluations.
+
+Discover how Process NIR technology from Perten, a PerkinElmer company, can boost profitability in food processing by reducing waste, lowering energy costs, and improving operational efficiency.
+
+Catch up on this virtual panel to hear experts discuss new liquid chromatography technologies and techniques for separation of dietary supplements.
+
+Professor Chris Elliott delves into why vegetable oils are particularly prone to food fraud, examining historical cases, current vulnerabilities, and potential solutions.",www.newfoodmagazine.com,2025-04-16,8,"Food Fraud - News, Articles and Whitepapers - New Food Magazine",article,0.06414965896,62,177,174.4156863
+https://www.newfoodmagazine.com/organisations/uk-government/,false,"Contains multiple news snippets, not a single complete news article.",UK Government,News stories and articles referencing UK Government on New Food Magazine,"To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+List view / Grid view
+
+# UK Government
+
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+More than 30 UK food businesses are calling on the Government to extend new Crime & Policing Bill protections to delivery riders.
+
+UK mandates folic acid fortification in non-wholemeal flour by 2026, aiming to prevent 200 birth defects annually and enhance public health.
+
+The House of Lords Food, Diet and Obesity Committee has released a new report calling for a long-term strategy to address the obesity and health crisis in England.
+
+Here, Dr Clive Black considers how the outcome of the 2024 U.S. presidential election may impact food security across the UK, and offers his thoughts on the potential changes and challenges that the new Labour government may face.
+
+Here, Dr Clive Black advocates for a comprehensive UK food system overhaul, emphasising the need for coordinated government strategy when it comes to food policy.
+
+The Government has committed to supporting councils in England through £295m of funding to aid the implementation of weekly food waste collections.
+
+The Food Foundation has released a report revealing parents on lower incomes face barriers to affording vegetables, fruit and wholegrains.
+
+Steve Barclay announces UK Government's plan to adjust food labels, placing greater emphasis on recognising British farmers.",www.newfoodmagazine.com,2025-04-14,10,"UK Government - News, Articles and Whitepapers - New Food Magazine",article,0.06062740353,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/pepsico/,false,"Contains multiple articles and announcements, not a single news article",PepsiCo,News stories and articles referencing PepsiCo on New Food Magazine,"PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+List view / Grid view
+
+# PepsiCo
+
+
+14 November 2024 | By
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
+
+The US confectionery company has named Michael Del Pozzo as the successor to Charles Raup, who is retiring from Hershey after 15 years to pursue other executive opportunities.
+
+PepsiCo's Planting Pathways Initiative will aim to provide equitable opportunities for young people and people from various backgrounds to enter the agriculture sector.
+
+In a drive for sustainability, PepsiCo has created global packaging goal that is set to change the percentage of all its beverage servings through reusable models.
+
+Beyond Meat Jerky is the first product to launch from the Plant Partnership between Beyond Meat and PepsiCo, and will hit stores in March 2022.",www.newfoodmagazine.com,2025-04-03,21,"PepsiCo - News, Articles and Whitepapers - New Food Magazine",article,0.0600942383,61,175,174.4156863
+https://www.newfoodmagazine.com/people/stefano-bolognese/,false,Reports on a specific event (Stefano Bolognese's appointment) in a news-like format,Stefano Bolognese,News stories and articles referencing Stefano Bolognese on New Food Magazine,"Stefano Bolognese takes the helm as managing director of Nestlé…
+
+Stefano Bolognese takes the helm as managing director of Nestlé Waters & Premium Beverages UK, bringing over 20 years of experience to the role.
+
+List view / Grid view
+
+
+Stefano Bolognese takes the helm as managing director of Nestlé…
+
+2 April 2025 | By Ian Westcott
+
+Stefano Bolognese takes the helm as managing director of Nestlé Waters & Premium Beverages UK, bringing over 20 years of experience to the role.
+
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+
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+
+| Cookie | Description |
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+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
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+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-02,22,"Stefano Bolognese - News, Articles and Whitepapers - New Food Magazine",article,0.05758708459,21,106,174.4156863
+https://www.newfoodmagazine.com/topic/world-food/,false,Contains multiple articles rather than a single news article.,World Food,News stories and articles referencing World Food on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# World Food
+
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.",www.newfoodmagazine.com,2025-04-23,1,"World Food - News, Articles and Whitepapers - New Food Magazine",article,0.06325854612,62,176,174.4156863
+https://www.newfoodmagazine.com/region/europe/,false,Contains multiple articles rather than a single news article,Europe,News stories and articles referencing Europe on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Europe
+
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.",www.newfoodmagazine.com,2025-04-23,1,"Europe - News, Articles and Whitepapers - New Food Magazine",article,0.06347406703,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250347/more-nutrition-uk-launch/,true,Reports on a specific corporate action (launching in the UK) in a news-like format.,More Nutrition brings high-protein snacks and collagen range to UK,"More Nutrition has launched in the UK, offering bestselling high-protein snacks, collagen, and low-sugar functional food products.","# German health brand More Nutrition enters UK market
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+More Nutrition’s bestselling range includes Protein Iced Coffee, Protein Bars, Clear Whey Protein Isolate, Whey and Casein Protein blends, Zerup syrups, Flavoured Powders, and Glow Collagen Peptides. Credit: More Nutrition
+
+More Nutrition, one of Germany’s leading better-for-you nutrition and wellbeing brands, has officially launched in the UK. Known for its high-protein, low-sugar product range, the brand aims to meet growing British demand for convenient, functional food and drink options that support health without compromising on taste.
+
+Founded in 2017 and part of The Quality Group, More Nutrition enters the UK following its sister brand ESN. The Quality Group reported a 50 percent year-on-year turnover increase, from €451 million in 2022 to €683 million in 2023. This latest market expansion includes a new UK office in Soho, London, and a logistics hub in Heathrow to ensure fast, reliable service for online customers.
+
+## Product range includes high-protein snacks and collagen
+
+More Nutrition’s UK line-up includes bestselling products from its German portfolio. These are developed in-house at the company’s production facility and designed by food technologists and nutritionists to support everyday wellbeing, fitness, and nutrition goals.
+
+Available now at morenutrition.co.uk, the UK range includes:
+
+- Protein Iced Coffee
+- Glow Collagen Peptides
+- Clear Whey Protein Isolate
+- Whey and Casein Protein Blends
+- Low-sugar Zerup syrups
+- Protein bars
+- Flavoured powder mixes
+
+To date, More Nutrition has helped over one million customers in Germany make healthier choices, with the company estimating it has collectively removed 14,000kg of sugar from customer diets through its low-sugar product alternatives.
+
+## Strategic UK rollout backed by CVC Capital
+
+More Nutrition’s expansion is part of a broader international strategy by parent company The Quality Group, which is backed by CVC Capital Partners. The group employs over 1,200 people and operates on a direct-to-consumer and social commerce model that has delivered rapid growth across Europe.
+
+Nicolas Lother, Chief Product Officer at More Nutrition, said:
+
+“Our product development is guided by consumer needs and scientific research. We ensure that taste, function and quality always come first.”
+
+
+Patrycja Nowakowska, General Manager of More Nutrition UK and former Global GM of Lipton, added:
+
+“We’re excited to bring More Nutrition to the UK at a time when demand for low-sugar, high-protein options is rising. Our products are designed to support a healthy lifestyle without compromise.”",www.newfoodmagazine.com,2025-04-08,16,More Nutrition brings high-protein snacks and collagen range to UK,article,0.03590992676,48,258,174.4156863
+https://www.newfoodmagazine.com/topic/robotics-automation/,false,"Contains multiple articles, not a single news article reporting a specific event",Robotics & automation,News stories and articles referencing Robotics & automation on New Food Magazine,"Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+List view / Grid view
+
+# Robotics & automation
+
+
+TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+Walmart partners with Helios AI to climate-proof its agricultural supply chain using AI-driven climate risk forecasting and solutions.
+
+Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
+
+As Dry January and alcohol-free beverages gain popularity, Stephen Hayes, Managing Director of Automation and control specialist Beckhoff UK, explains how automation can help beverage manufacturers cater to the low- and no-alcohol market.
+
+The food and drink industry not only has the keys to unlock £14bn in value for the UK economy but the sector could also become a world-class case study for delivering economic growth through digital innovation, believes Tom Clayton, CEO at IntelliAM.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
+
+UK food and drink manufacturing sector faces £14bn growth opportunity, but investment in technology, data and skills is crucial to unlock potential.",www.newfoodmagazine.com,2025-03-26,29,"Robotics & automation - News, Articles and Whitepapers - New Food Magazine",article,0.06417297468,61,175,174.4156863
+https://www.newfoodmagazine.com/core_topic/product-development/,false,Contains multiple articles rather than a single news article,Product Development,News stories and articles referencing Product Development on New Food Magazine,"Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+List view / Grid view
+
+# Product Development
+
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.",www.newfoodmagazine.com,2025-04-17,7,"Product Development - News, Articles and Whitepapers - New Food Magazine",article,0.06662528912,61,175,174.4156863
+https://www.newfoodmagazine.com/webinar/250535/new-foods-annual-review-key-trends-that-shaped-the-food-beverage-industry-in-2025/,false,"This is an announcement for a webinar, not a news article reporting a specific event",New Food’s Annual Review: Key trends that shaped the food & beverage industry in 2025,"Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand to navigate the future.","# New Food’s Annual Review: Key trends that shaped the food & beverage industry in 2025
+
+Join us for a comprehensive review of the year’s most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand to navigate the future.
+
+**Key Areas of Discussion:**
+
+- The year’s most impactful technological innovations in food processing and manufacturing.
+
+- The consumer push for healthier products, and the challenges of reformulation.
+
+- Strategies for building resilient and digitally enabled food and beverage supply chains.
+
+- The integration of sustainability into production processes and product development.
+
+- Examining the volatility of current global events, and how to brace your business to tackle them.
+
+- Emerging trends and their potential impact on the industry in the coming year.
+
+**Key Learning Points:**
+
+- Gain insights into the latest technological advancements relevant to food and beverage production.
+
+- Understand best practices for optimising supply chain operations and enhancing resilience.
+
+- Learn how best to communicate reformulation for the reduction of sugars and fats with a science led approach.
+
+- Learn how sustainability initiatives are driving innovation and change within the industry.
+
+- Stay informed about critical regulatory updates and compliance requirements.
+
+- Identify emerging trends and their potential implications for your technical strategies.
+
+**Secure your place today >>> **
+
+## FAQs
+
+**FAQs **
+
+**Is the panel discussion free?**
+
+Yes – there is no charge to watch the panel discussion, either live or on-demand.
+
+**When will the panel discussion take place?**
+
+19 November at 3pm GMT.
+
+**Can I watch it later?**
+
+The panel discussion will become available to watch on-demand shortly after the live webinar takes place.
+
+**What are the benefits of attending live?**
+
+You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end of the session.
+
+**How long will the panel discussion be?**
+
+This panel discussion will last up to an hour.
+
+**What do I need to watch this panel discussion?**
+
+All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.",www.newfoodmagazine.com,2025-04-14,10,New Food’s Annual Review: Key trends that shaped the food & beverage industry in 2025 - New Food Magazine,article,0.05573683466,82,157,174.4156863
+https://www.newfoodmagazine.com/region/south-america/,false,Contains multiple articles rather than a single news article,Central and South America,News stories and articles referencing Central and South America on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Central and South America
+
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
+
+In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
+
+How Colombian sustainable brand Luker Chocolate is extending its reach to help protect the country’s Tropical Dry Forest, one of the most endangered forest ecosystems.
+
+A new study identifies 324 owners of refrigerated cargo vessels, enhancing transparency and paving the way for improved sustainability in the seafood industry.
+
+Explore the vital role of animal welfare in food production through our In-Depth Focus. In this feature we take a look at the efforts that shape operations and enhance food safety, ensuring a more ethical future for the food industry.
+
+New research shows how temperature inconsistencies can degrade fish freshness, highlighting the need for improved seafood quality monitoring.
+
+As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.
+
+Researchers have unveiled a new database mapping the microbiomes of over 2,500 foods, revealing crucial insights into food safety, quality, and potential health impacts.
+
+Soaring coffee prices have been driven by extreme weather in Brazil and Vietnam, and here Kanica Goel shares strategies to mitigate consumer impact.
+
+Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
+
+In the face of decreasing Arabica production due to the impact of climate change, researchers are exploring potential alternative coffee cultivars that thrive in other climates.",www.newfoodmagazine.com,2025-04-04,20,"Central and South America - News, Articles and Whitepapers - New Food Magazine",article,0.06345927055,62,176,174.4156863
+https://www.newfoodmagazine.com/people/robert-f-kennedy/,false,"This page is a collection of articles and information about Robert F. Kennedy, not a single news article.",Robert F Kennedy,News stories and articles referencing Robert F Kennedy on New Food Magazine,"The FDA has announced it will phase out synthetic food…
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+
+The FDA has announced it will phase out synthetic food…
+
+23 April 2025 | By Ian Westcott
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+A loophole in food safety regulations allows companies to bypass…
+
+20 March 2025 | By Ian Westcott
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
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+| Cookie | Description |
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+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
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+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-23,1,"Robert F Kennedy - News, Articles and Whitepapers - New Food Magazine",article,0.05928122328,25,111,174.4156863
+https://www.newfoodmagazine.com/organisations/farabow/,false,Reports on a specific real-world event (Robinsons suing Aldi) with news-style reporting,Farabow,News stories and articles referencing Farabow on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Farabow
+
+
+List view / Grid view
+
+
+26 March 2025 | By Ian Westcott
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-26,29,"Farabow - News, Articles and Whitepapers - New Food Magazine",article,0.05761151016,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/iceland/,false,"Contains multiple articles and news snippets, not a single news article",Iceland,News stories and articles referencing Iceland on New Food Magazine,"Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+List view / Grid view
+
+# Iceland
+
+
+According to latest reports from Kantar, frozen food sales are “holding steady” in 2023, with more Brits now opting for frozen poultry and prepared meals.
+
+Food bank users are saying no to many root vegetables “because they can’t afford to boil them”, says Iceland's MD.
+
+Anticipation is building ahead of the Spring Statement and so are calls for support from the food and beverage industry, which is groaning under the weight of supply chain pressures and savage price hikes.
+
+Infant formula recalled in the US over Cronobacter fears, while undeclared allergens continue to cause product recalls across the world.
+
+The UK inflation rate has risen to its highest in 30 years, and prices of everyday essentials are on the up, so what does this mean for the citizens of the fifth richest country in the world?
+
+New Food's global roundup of product recalls include a number of allergen recalls, as well as some suspected Salmonella cases and foreign objects found.
+
+Sainsbury's, Iceland, Waitrose & Partners and Co-operative Food have all recently recalled products due to contamination or undeclared allergens.
+
+Having currently achieved a 23.2 percent reduction, Iceland has committed to a 50 percent reduction of food waste across its operations by 2030.",www.newfoodmagazine.com,2025-04-09,15,"Iceland - News, Articles and Whitepapers - New Food Magazine",article,0.05973082547,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/garrett-dunner-llp/,false,Reports on a specific real-world event (Robinsons suing Aldi) with news-style reporting,Garrett & Dunner LLP,News stories and articles referencing Garrett & Dunner LLP on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Garrett & Dunner LLP
+
+
+List view / Grid view
+
+
+26 March 2025 | By Ian Westcott
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
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+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
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+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-26,29,"Garrett & Dunner LLP - News, Articles and Whitepapers - New Food Magazine",article,0.05765987234,20,106,174.4156863
+https://www.newfoodmagazine.com/region/asia-oceania/,false,"Contains multiple articles, not a single news article",Asia Pacific & Oceania,News stories and articles referencing Asia Pacific & Oceania on New Food Magazine,"List view / Grid view
+
+# Asia Pacific & Oceania
+
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Water is essential for life, and The Coca-Cola Foundation is committed to protecting this precious resource. Through global initiatives, it is restoring forests, safeguarding watersheds, and supporting communities from the Eastern Himalayas to California’s fire-ravaged landscapes.
+
+Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+New research reveals tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds, unlocking new opportunities for functional and fermented ingredients.
+
+Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
+
+Children who skip breakfast may be missing more than just their morning meal — they could also be missing out on better test results, according to new research.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
+
+In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
+
+Mars’ Petcare facility in Wodonga, producing Pedigree® and Whiskas®, will soon become Australia’s first steam-based manufacturing site to operate entirely on renewable energy.
+
+New research suggests tackling air pollution could reduce the prevalence of peanut allergies in infants and children.",www.newfoodmagazine.com,2025-04-16,8,"Asia Pacific & Oceania - News, Articles and Whitepapers - New Food Magazine",article,0.06290287785,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250369/arla-dmk-merger-largest-dairy-cooperative-europe/,true,Reports on a specific corporate event (merger) with news-style reporting,Arla Foods and DMK Group announce merger to create Europe’s largest dairy cooperative,"Arla Foods and DMK Group plan to merge, forming Europe’s largest dairy cooperative. This merger will enhance dairy production, innovation, and secure milk prices for over 12,000 farmers.","# Arla Foods and DMK Group merger to create Europe’s largest dairy cooperative
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+Arla and DMK Group announce intentions to merge. Credit: Arla Foods
+
+Arla Foods and DMK Group have announced plans to merge, creating the largest dairy cooperative in Europe. The new entity will have a combined revenue of €19 billion, strengthening dairy production and innovation across Europe and globally. The merger is subject to approval by the cooperatives’ Boards of Representatives and regulatory bodies.
+
+## A stronger dairy future for Arla Foods and DMK Group
+
+The merger brings together over 12,000 farmers from both cooperatives. Arla Foods and DMK Group share a vision for the future of dairy, with a commitment to high-quality products and sustainable growth. By joining forces, they will ensure a steady supply of milk and secure a strong milk price for their farmer-owners.
+
+Jan Toft Nørgaard, Chair of Arla Foods, commented, “This partnership is built on shared values. The merger will create a more resilient Arla, positioning us as leaders in the dairy industry.”
+
+## Complementary strengths
+
+The merger combines Arla’s global presence with DMK Group’s strong position in Germany. The two cooperatives have collaborated successfully in recent years, including the ArNoCo joint venture. This project processes whey from DMK’s cheese production into high-quality whey protein concentrate for Arla’s global ingredients business.
+
+Heinz Korte, Chair of DMK Group, explained, “We’re proud to merge with Arla, a cooperative that shares our commitment to innovation. Together, we will offer greater value to our members and drive the development of new, innovative products.”
+
+## Enhanced market presence
+
+Peder Tuborgh, CEO of Arla Foods, emphasized the strategic fit between the two cooperatives: “DMK Group’s market presence and product portfolio complement ours. This merger will secure the future of dairy production in Europe and beyond, ensuring a steady supply of nutritious products for consumers.”
+
+Ingo Müller, CEO of DMK Group, added, “With Arla’s global reach, we can enter new markets and strengthen our business resilience. Together, we will continue advancing dairy technology and innovation.”
+
+## Leadership and next steps
+
+The merged cooperative will operate under the Arla name, with its headquarters in Viby J, Denmark. Jan Toft Nørgaard will remain Chair, while Peder Tuborgh will continue as CEO. Ingo Müller will join the executive management team as EVP of post-merger integration.
+
+The merger requires approval from both cooperatives’ Boards of Representatives, with a decision expected by June 2025. Regulatory approval is anticipated by the end of 2025. Once complete, the new cooperative will have an even stronger market presence, ensuring the continued success and resilience of European dairy farming.
+
+
+For more information visit Arla’s website.",www.newfoodmagazine.com,2025-04-09,15,Arla Foods and DMK Group announce merger to create Europe’s largest dairy cooperative,article,0.03569098358,48,249,174.4156863
+https://www.newfoodmagazine.com/webinar/248002/food-tech-digital-transformation-ai/,false,"This is a promotional piece for a webinar, not a news article reporting a specific event.","Food tech, digital transformation & AI","Watch this webinar as Dr Darin Detwiler hosts a panel of industry experts on the cutting-edge impact of food tech, digital transformation and AI.","# Food tech, digital transformation & AI
+
+Join us as Dr Darin Detwiler hosts a panel of industry experts for an insightful webinar on the cutting-edge impact of food tech, digital transformation and AI. Explore how these innovations are reshaping food safety, supply chains, and the future of the industry.
+
+## AI and machine learning in food safety
+
+Learn how AI is improving real-time monitoring and predictive analytics to prevent foodborne illnesses and enhance safety protocols.
+
+## Automation and robotics in food production
+
+Explore how robotics and automated systems are optimising production processes, reducing human error and improving efficiency in food manufacturing.
+
+## AI-driven quality control
+
+Gain insight into the use of AI-powered image recognition and other technologies that improve quality control processes, detect defects and ensure compliance with safety standards.
+
+## Points to be discussed:
+
+- How can we effectively manage the growing complexities of food safety with new technologies, while preventing foodborne illnesses and contamination?
+- How can businesses stay ahead of rapidly evolving food safety regulations and compliance requirements while embracing digital transformation?
+- What are the challenges in ensuring that digital advancements also contribute to sustainability goals, reduce waste and promote ethical practices?
+
+**Key learning points: **
+
+- Learn how AI can be used to predict and prevent potential food safety risks, reducing incidents of contamination and enhancing compliance with safety standards
+- Learn how data-driven insights are enabling better demand forecasting, inventory management and waste reduction, leading to cost savings and improved operational efficiency
+- Explore key innovations in food tech that are helping businesses reduce waste, promote sustainability and improve resource management across the supply chain.
+
+**Register now to watch on-demand >>>**
+
+## OUR SPEAKERS
+
+
+**Dr Darin Detwiler (Moderator) – Founder & CEO of Detwiler Consulting Group **
+
+Dr Darin Detwiler is a nationally recognized leader in food regulatory industry and academia, with over 25 years of consultation for industry, government and NGOs. He is also a professor of food policy and corporate social responsibility at Northeastern University. His students have gone on to leadership positions in industry and in state and federal agencies.
+
+
+
+**Kristin Demoranville – AnzenSage**
+
+Kristin Demoranville is a seasoned cybersecurity and risk management expert with 26 years of experience in the tech industry. Founder and CEO of AnzenSage, a firm dedicated to cybersecurity solutions in the food and agricultural sectors, and co-founder of AnzenOT, an innovative SaaS OT Cybersecurity Risk Intelligence solution.
+
+Kristin holds a degree in environmental management, and her studies included researching gorilla behavior, which brought a unique perspective to her work. As the host of the Bites & Bytes Podcast, Kristin drives meaningful conversations at the intersection of food, technology, and cybersecurity.
+
+
+
+**Patrick Quade – Iwaspoisoned.com and DineSafe**
+
+Patrick Quade, founder of IWasPoisoned.com and DineSafe, uses crowdsourced data to deliver real-time food safety insights. With over a decade of experience in public health informatics and data analysis, his work has earned international recognition and continues to drive advancements in food safety and public health.
+
+IWasPoisoned.com is a global platform that has received reports from over 150 countries. Its outbreak detection system operates in seven languages and spans 170 countries. This extensive reach enables the platform to collect and share food poisoning reports worldwide, contributing to enhanced food safety on an international scale.
+
+
+**Tom Hollands – Raynor Foods**
+
+Tom Hollands is the Innovation and Technical Director at Raynor Foods, he is also Honorary Fellow of the IFST and previously one of its trustees. Tom is an accomplished Food Scientist who has worked in both government (Food Standards Agency) and the private sector. Tom is a true innovator at heart and has won many national and international accolades, last year he was awarded with the Honorary Fellowship from the Institute of Food Science and Technology (IFST), in recognition for his extraordinary contributions to the IFST and wider food system as a food scientist and innovator. Tom’s innovations are focused on sustainability and meta food systems, their emerging technologies and the fascinating and complex links that join them.
+
+
+## FAQs
+
+**FAQs **
+
+**Is the panel discussion free?**
+
+Yes – there is no charge to watch the panel discussion, either live or on-demand.
+
+**When will the panel discussion take place?**
+
+25 March 2025 at 3pm GMT.
+
+**Can I watch it later?**
+
+The panel discussion will become available to watch on-demand shortly after the live webinar takes place.
+
+**What are the benefits of attending live?**
+
+You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end of the session.
+
+**How long will the panel discussion be?**
+
+This panel discussion will last up to an hour.
+
+**What do I need to watch this panel discussion?**
+
+All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.",www.newfoodmagazine.com,2025-03-26,29,"Food tech, digital transformation & AI - New Food Magazine",article,0.06532434375,98,158,174.4156863
+https://www.newfoodmagazine.com/organisations/earthday-org/,false,"This page is a collection of articles and website information, not a single news article.",EARTHDAY.ORG,News stories and articles referencing EARTHDAY.ORG on New Food Magazine,"Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+List view / Grid view
+
+# EARTHDAY.ORG
+
+
+List view / Grid view
+
+
+22 April 2025 | By Aidan Charron
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
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+
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+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
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+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
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+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-22,2,"EARTHDAY.ORG - News, Articles and Whitepapers - New Food Magazine",article,0.05716482249,20,106,174.4156863
+https://www.newfoodmagazine.com/news/249986/greencore-bakkavor-deal/,true,Reports on a specific corporate action (acquisition) with financial details and impact analysis.,Greencore Bakkavor acquisition pending in £1.2bn deal,"Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.","# Greencore set to acquire Bakkavor in landmark £1.2 billion deal
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.
+
+Greencore's acquisition of Bakkavor will strengthen its position in the fresh prepared food market, expanding its product range and global presence. Credit: Shutterstock)
+
+## The deal and its impact
+
+Greencore, the Dublin-based convenience food giant, has announced plans to acquire rival Bakkavor in a deal worth £1.2 billion. This acquisition will create a leading force in the fresh prepared food market, with a combined revenue of £4 billion.
+
+Bakkavor is a key supplier of fresh prepared food, providing M&S gastropub ready meals, Tesco’s Pinch brand, and Sainsbury’s healthy snacking range. The company operates across 41 sites, employs more than 17,000 people, and generates £2.3 billion in revenue, with 85% coming from the UK. Bakkavor is also expanding its presence in the US and China.
+
+## Financial terms and shareholder impact
+
+Under the proposed deal, Bakkavor shareholders will receive 85 pence in cash plus 0.604 Greencore shares per Bakkavor share, valuing each Bakkavor share at 200 pence. This represents a 32.5% premium on Bakkavor’s closing share price of 151 pence on March 13th.
+
+The acquisition is subject to regulatory approval and due diligence. Both Greencore and Bakkavor’s boards have expressed their support for the deal, recommending shareholder acceptance. If the merger is finalised, Greencore shareholders will own 56% of the combined entity, while Bakkavor shareholders will hold 44%.
+
+## Next steps and leadership changes
+
+As part of the agreement, Bakkavor directors Agust Gudmundsson and Lydur Gudmundsson will join the new group as non-executive directors.
+
+With this acquisition, Greencore aims to strengthen its leadership in the fresh prepared food industry, expand its retail partnerships, and grow its global footprint.",www.newfoodmagazine.com,2025-04-02,22,Greencore Bakkavor acquisition pending in £1.2bn deal,article,0.03378566645,45,252,174.4156863
+https://www.newfoodmagazine.com/topic/water/,false,"Contains multiple articles and summaries, not a single news article",Water,News stories and articles referencing Water on New Food Magazine,"The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+List view / Grid view
+
+# Water
+
+
+Water is essential for life, and The Coca-Cola Foundation is committed to protecting this precious resource. Through global initiatives, it is restoring forests, safeguarding watersheds, and supporting communities from the Eastern Himalayas to California’s fire-ravaged landscapes.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+13 December 2024 | By
+
+This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
+
+University of Delaware researchers uncover how water management affects toxic metal levels in rice and spinach, staples often found in baby food, potentially influencing future food safety policies.
+
+Microplastics and nanoplastics are increasingly infiltrating our food, water and the air we breathe. To combat this, researchers at the University of British Columbia have now introduced a low-cost tool designed to accurately measure plastic particles from everyday sources such as disposable cups and water bottles.
+
+Lough Neagh, the largest freshwater lake in the British Isles, is facing an environmental crisis of unprecedented scale. Once a haven for wildlife and a crucial source of drinking water, the lake turned a murky green in the summer of 2023 due to a massive bloom of bacteria. As the…
+
+Are you looking for advanced methods for food testing to ensure safety, quality and efficiency in your lab operations?
+
+Researchers have found that secure access to food and water is decreasing for US children, and highlight the problem is “more severe for children who are Black or Hispanic”.
+
+University of New South Wales researchers have claimed that “we are likely underestimating the future impact of PFAS in the environment”.
+
+This World Water Day, Duncan Goose reflects on 'Leveraging Water for Peace' amid global challenges and explores the journey of One Water which has impacted five million lives through purpose-driven initiatives.
+
+Researchers have warned that “all aquatic species in the river mouths flowing into the Mediterranean Sea and Atlantic Ocean are contaminated with microplastics”.
+
+Expressing concern on World Water Day, experts call for an end to water-polluting industrial farming and a shift to global practices that are climate-friendly.",www.newfoodmagazine.com,2025-04-11,13,"Water - News, Articles and Whitepapers - New Food Magazine",article,0.06605294661,61,175,174.4156863
+https://www.newfoodmagazine.com/people/mark-kirkham/,false,Reports on a specific corporate action (PepsiCo appointment) in a news-like format,Mark Kirkham,News stories and articles referencing Mark Kirkham on New Food Magazine,"PepsiCo has named Mark Kirkham as its new US beverages…
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.",www.newfoodmagazine.com,2025-04-03,21,"Mark Kirkham - News, Articles and Whitepapers - New Food Magazine",article,0.05840873979,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/carlsberg-sverige/,false,"This page is a collection of news stories and articles, not a single news article.",Carlsberg Sverige,News stories and articles referencing Carlsberg Sverige on New Food Magazine,"Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+List view / Grid view
+
+# Carlsberg Sverige
+
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.",www.newfoodmagazine.com,2025-04-17,7,"Carlsberg Sverige - News, Articles and Whitepapers - New Food Magazine",article,0.05728611855,23,111,174.4156863
+https://www.newfoodmagazine.com/organisations/university-of-barcelona/,false,"This page is a collection of articles and information about the University of Barcelona, not a single news article.",University of Barcelona,News stories and articles referencing University of Barcelona on New Food Magazine,"University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+List view / Grid view
+
+# University of Barcelona
+
+
+List view / Grid view
+
+
+27 March 2025 | By Ben Cornwell
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+28 March 2023 | By Grace Galler
+
+Eating peanuts and peanut butter could have a beneficial impact on vascular health in young and healthy people, study claims.
+
+26 May 2022 | By Abi Sritharan (New Food)
+
+Researchers have created an innovative new tool that uses fingerprinting techniques to identify and verify the geographical origins of olive oil.
+
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+
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+
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+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
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+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
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+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-27,28,"University of Barcelona - News, Articles and Whitepapers - New Food Magazine",article,0.05715851082,26,116,174.4156863
+https://www.newfoodmagazine.com/news/249719/tracegains-launches-ai-solution-to-streamline-coa-processing-and-enhance-food-safety/,true,Reports on a specific corporate action (TraceGains launching an AI solution) in a news-style format.,TraceGains launches AI solution to streamline COA processing and enhance food safety,TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis (COA) processing and enhance material compliance.,"# TraceGains launches AI solution to streamline COA processing and enhance food safety
+
+TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+TraceGains, a leading provider of compliance and quality solutions for the food and beverage (F&B) industry, has announced the launch of its new Intelligent Document Processing (IDP) solution, aimed at streamlining the processing of Certificates of Analysis (COA) and enhancing material compliance and lot-level ingredient quality control. The solution is designed to improve operational efficiency and accuracy in food safety and compliance workflows.
+
+Paul Bradley, Senior Director of Product Marketing, TraceGains said:
+
+We designed IDP to deliver superior accuracy and reliability by continuously learning and improving with every use. Our AI-driven solution eliminates the inefficiencies of manual data verification, empowering brands to proactively manage supply chain quality and compliance. Customer feedback indicates it is a smarter, faster way to ensure the safety and integrity of the products consumers rely on.”
+
+
+## Addressing common COA processing challenges
+
+The new IDP platform, built on OpenAI’s foundation model and trained specifically for the F&B sector, addresses common challenges in COA processing. The solution automatically reviews incoming COAs against required specifications, identifying discrepancies and flagging them for human review when necessary. This system eliminates much of the manual work involved in verifying COAs, reducing time spent on manual setup and increasing accuracy.
+
+The release of the IDP solution comes at a time when many companies in the F&B industry rely on outdated, error-prone methods to process large volumes of COAs. In some cases, this manual approach can take up to 12 minutes per page, contributing to delays and increased risk of mistakes. According to TraceGains, the new AI-powered system is expected to reduce processing times and enhance compliance, addressing these inefficiencies head-on.
+
+Greg Heartman, Vice President, Product Management, TraceGains added:
+
+By combining our rich contextual TraceGains data with the OpenAI model, we’ve created a vertical-specific AI solution for brands to manage the continual quality of their supply chain and ensure consumer food safety.”
+
+
+## AI-Powered Document Processing
+
+IDP leverages advancements in artificial intelligence and natural language processing to handle non-standardised documents commonly circulated across global supply chains, such as ingredient specifications, food safety data, allergen declarations and sustainability reports. The solution extracts critical data from these documents and converts it into structured, usable information that integrates seamlessly with TraceGains’ other tools, allowing for better data flow and easier compliance management.
+
+Unlike traditional Optical Character Recognition (OCR) technologies, which are limited to predefined formats, the IDP system is designed to process a wider variety of document types with higher accuracy. The AI system also improves over time, learning from each document it processes to continually refine data extraction and accuracy.
+
+The launch of IDP marks an important step for TraceGains as it aims to modernise and automate food safety and compliance processes in the F&B sector. By reducing reliance on manual processes and improving data accuracy, the solution has the potential to reduce risks associated with food safety and compliance violations.",www.newfoodmagazine.com,2025-03-26,29,TraceGains launches AI solution to streamline COA processing and enhance food safety - New Food Magazine,article,0.03586696198,44,253,174.4156863
+https://www.newfoodmagazine.com/industry_sector/snacks/,false,"Contains multiple articles, not a single news article reporting a specific event",Snacks,News stories and articles referencing Snacks on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Snacks
+
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Ferrero's financial success continues, with an 8.9 percent increase in turnover to €18.4 billion, despite economic challenges and rising cocoa costs.",www.newfoodmagazine.com,2025-04-23,1,"Snacks - News, Articles and Whitepapers - New Food Magazine",article,0.06495317096,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/department-for-environment-and-food-and-rural-and-affairs-defra/,false,"The content is a collection of articles and opinion pieces, not a single news article reporting a specific event.",Department for Environment and Food and Rural and Affairs (DEFRA),News stories and articles referencing Department for Environment and Food and Rural and Affairs (DEFRA) on New Food Magazine,"In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+List view / Grid view
+
+# Department for Environment and Food and Rural and Affairs (DEFRA)
+
+
+Here, Dr Clive Black discusses the challenges the new Labour Government faces in addressing economic growth and food security in the UK. He argues for a more coordinated approach to the UK food system, proposing the creation of a dedicated Minister to oversee its evolution in a way that benefits…
+
+Professor Susan Jebb has written to Mark Spencer, Minister of State for Food, Farming and Fisheries at DEFRA urging Government to set an “expectation that food businesses provide allergen information in writing”.
+
+Steve Barclay, Environment Secretary, promises UK Government will “rapidly consult on clearer labelling” to tackle “unfairness created by misleading labelling and protect farmers and consumers”.
+
+Steve Barclay has been appointed as the new Secretary of State for Environment, Food and Rural Affairs following Thérèse Coffey stepping down.",www.newfoodmagazine.com,2025-04-07,17,"Department for Environment and Food and Rural and Affairs (DEFRA) - News, Articles and Whitepapers - New Food Magazine",article,0.05951902629,38,136,174.4156863
+https://www.newfoodmagazine.com/organisations/cargill/,false,"The page contains multiple articles and summaries, not a single news article.",Cargill,News stories and articles referencing Cargill on New Food Magazine,"Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+List view / Grid view
+
+# Cargill
+
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this…
+
+In the second episode of our ethical sourcing mini podcast series, the New Food team speaks to Cargill and Mozzo Coffee about how both companies are investing in the people behind their chocolate and coffee products.
+
+Dive into the Core New Food Supply Chains Report, exploring Brexit concerns, ethical sourcing, Cargill's Cocoa Promise impact, Nestlé's initiatives, and Princes Group's transformations.
+
+Cargill and the National Fish and Wildlife Foundation will be working with Taco Bell to implement conservation and regenerative agriculture practices across cattle grazing lands.
+
+The US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has released a proposed regulatory framework to reduce the risk of poultry products being contaminated with Salmonella. Here's what it comprises...
+
+The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
+
+Global ingredients manufacturer Cargill has committed to removing iFTAs to comply with a World Health Organization initiative to reduce the amount of iFTAs in the global food supply chain.
+
+The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
+
+The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
+
+Through the Cargill Cocoa Promise, the company uses technologies, such as mobile money, GPS mapping and digital data collection to allow for greater transparency on how cocoa is grown and sourced from farmers.
+
+Cargill, Agrocorp and Rabobank worked together via a blockchain solution to ensure intercontinental agricultural trade could take place during the COVID-19 pandemic, and did so in five days.",www.newfoodmagazine.com,2025-04-10,14,"Cargill - News, Articles and Whitepapers - New Food Magazine",article,0.06272066637,62,178,174.4156863
+https://www.newfoodmagazine.com/news/250356/harmonised-safety-assessments-for-food-contact-materials/,true,"Reports on a specific topic (harmonization of food contact material risk assessments) with a news-style format, including quotes and expert opinions.",Global experts call for harmonised risk assessment of food contact materials,"ILSI Europe highlights the need for global harmonisation of food contact materials risk assessments, examining regulatory differences and suggesting areas for improvement in consumer safety and trade.","# Global experts call for harmonised safety assessments of Food Contact Materials
+
+ILSI Europe calls for global harmonisation of food contact materials (FCMs) risk assessments to improve food safety and simplify international trade, addressing key regulatory differences.
+
+Food contact materials such as packaging and processing equipment are essential for food safety, but differing regulations worldwide present challenges for global trade and risk assessment. Credit: Shutterstocker
+
+Food contact materials (FCMs), such as plastics, metals, and inks used in food packaging and processing, are crucial in maintaining food safety. However, regulatory requirements for FCMs differ significantly across various regions, leading to challenges in global compliance and risk assessment. A new paper from ILSI Europe sheds light on areas where harmonisation of risk assessment protocols could benefit both consumer protection and global trade.
+
+### Regulatory differences across key regions
+
+Companies involved in the production and distribution of Food Contact Materials must navigate a complex landscape of rules that vary by region. A recent review compares the FCM risk assessment procedures in multiple jurisdictions, including the US, EU, MERCOSUR, India, China, Japan, and Thailand. The paper highlights key divergences in testing protocols, assessment criteria, and regulations. Despite these differences, the fundamental goal remains to ensure that FCMs do not pose a threat to human health.
+
+### The need for harmonisation in FCM risk assessment
+
+As substances released from FCMs and routes of human exposure remain consistent worldwide, the need for harmonised risk assessments is clear. Aligning regulatory frameworks could improve efficiency, enhance consumer protection, and streamline global trade. The paper identifies several areas for potential harmonisation, including analytical procedures, foodstuff classifications, simulants, and bioassay testing.
+
+### Achieving global consensus on safety assessments
+
+While achieving full global harmonisation remains a long-term goal, the ILSI Europe workshop in April 2024 revealed that aligning safety assessment principles is a more immediate and attainable objective. Following the workshop, the ILSI Europe Packaging Materials Task Force convened a group of experts to examine existing risk assessment approaches and find common ground.
+
+### Expert insights on harmonisation
+
+Cristina Nerin from the University of Zaragoza, Spain, commented:
+
+“Harmonisation of risk assessment criteria for food contact materials is crucial in the global market. While harmonisation is complex, it is achievable with collaboration between stakeholders. This paper provides an essential overview to begin this process, step by step.”
+
+Peter Oldring from Sherwin Williams, UK, added:
+
+“This paper highlights both the similarities and differences in regulatory approaches. Despite these differences, risk assessments should be aligned, as hazards are the same worldwide. Cooperation between regulators, politicians, and industry is key to achieving this goal.”
+
+### Conclusion: A step-by-step approach to harmonisation
+
+ILSI Europe’s report, now published in *Trends in Food Science & Technology*, discusses the risk assessment criteria for FCMs across regions and material categories. The paper emphasises the importance of collaboration between global stakeholders to align safety assessments, reduce animal testing, and make it easier to trade packaged food across borders.",www.newfoodmagazine.com,2025-04-08,16,Global experts call for harmonised risk assessment of food contact materials,article,0.03621040955,44,248,174.4156863
+https://www.newfoodmagazine.com/organisations/us-food-and-drug-administration-fda/,false,"The page contains multiple articles and a list of recalls, not a single news article.",US Food and Drug Administration (FDA),News stories and articles referencing US Food and Drug Administration (FDA) on New Food Magazine,"Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+List view / Grid view
+
+# US Food and Drug Administration (FDA)
+
+
+New FDA initiative tackles concerns over contaminants in baby formula, promising safer, more nutritious options for American families.
+
+No food company wants to be involved in a recall. They can be expensive and damage the trust of both buyers and consumers. While avoiding a recall is not the primary driver to producing safe food – this should be a foundational principle of anyone in the food industry –…
+
+In our latest instalment of Recall Roundup we highlight some key food recalls in the UK and US including pre-made meals containing pieces of metal.
+
+Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
+
+With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
+
+In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
+
+Cannabis expert, Shomi Malik, summarises the current regulations around CBD in the EU, UK and US, and the current science available around its safety.",www.newfoodmagazine.com,2025-04-16,8,"US Food and Drug Administration (FDA) - News, Articles and Whitepapers - New Food Magazine",article,0.05917991674,62,179,174.4156863
+https://www.newfoodmagazine.com/organisations/arla-foods-ingredients/,false,"Contains multiple articles and product announcements, not a single news article",Arla Foods Ingredients,News stories and articles referencing Arla Foods Ingredients on New Food Magazine,"Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+List view / Grid view
+
+# Arla Foods Ingredients
+
+
+Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
+
+Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.
+
+Arla Foods has secured FDA approval for whey protein hydrolysates in infant formula, aiding allergy management and gut comfort for US infants.
+
+As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
+
+Arla Ingredients has identified three different groups of people when it comes to protein and nutrition, each with different desires and needs around the food they eat.
+
+The ingredients arm of food manufacturing giant, Arla Foods, says the new innovation centre will enable it to “bridge the gap” between research and manufacturing sustainable food.
+
+A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
+
+Yoghurt sales are said to be growing faster in China than anywhere else in the world, with ambient yoghurt the fastest growing segment in the country’s liquid dairy market.
+
+In the confectionery and baking worlds, ingredients have been used in various combinations and mixes to achieve enhanced taste, resulting in several modifications within the market. Yogesh Sengar explains.
+
+The company described the protein as delivering ‘an excellent flavour and texture’, claiming it is ‘easy to handle and highly versatile’.
+
+Arla Foods Ingredients has launched a new campaign called ‘Pure Dairy’ to highlight how its range of Nutrilac dairy ingredients satisfies growing consumer demand for natural products with ultra-clean labels.
+
+In this Dairy Processing supplement we take a look at the shelf life and stability of dairy products, and how water reuse and saving represents a new frontier in food manufacturing...",www.newfoodmagazine.com,2025-04-04,20,"Arla Foods Ingredients - News, Articles and Whitepapers - New Food Magazine",article,0.06212923563,56,166,174.4156863
+https://www.newfoodmagazine.com/region/uk-ireland/,false,"Contains multiple articles, not a single news article",UK & Ireland,News stories and articles referencing UK & Ireland on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# UK & Ireland
+
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+ILSI Europe calls for global harmonisation of food contact materials (FCMs) risk assessments to improve food safety and simplify international trade, addressing key regulatory differences.",www.newfoodmagazine.com,2025-04-24,0,"UK & Ireland - News, Articles and Whitepapers - New Food Magazine",article,0.06305262569,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/nestle/,false,"Contains multiple articles and content collections, not a single news article",Nestlé,News stories and articles referencing Nestlé on New Food Magazine,"Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+List view / Grid view
+
+# Nestlé
+
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
+
+14 November 2024 | By
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
+
+A new report is urging ministers to develop a national food security strategy that encompasses the entire food system, extending beyond farming to include manufacturing, logistics, and retail.
+
+Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
+
+Nestlé's Sustainably Sourced chocolate range, currently exclusively available in airports, is crafted using cocoa sourced through the Nestlé Cocoa Plan.
+
+We're delighted to invite you to join us in Amsterdam from 10 September to 11 September 2024 for this year's instalment of Food Integrity Global. Learn more about some of the leading sessions that are due to take place on Day One of our event - including panels on food…
+
+Dive into the Core New Food Supply Chains Report, exploring Brexit concerns, ethical sourcing, Cargill's Cocoa Promise impact, Nestlé's initiatives, and Princes Group's transformations.
+
+Presenting ongoing investigations into the risks and analysis of chlorate and perchlorate in the food industry.",www.newfoodmagazine.com,2025-04-16,8,"Nestlé - News, Articles and Whitepapers - New Food Magazine",article,0.06159010204,61,177,174.4156863
+https://www.newfoodmagazine.com/topic/labelling/,false,"This page is a collection of articles and news snippets, not a single news article.",Labelling,News stories and articles referencing Labelling on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Labelling
+
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The FSA is updating its best practice guidance on food allergen information for food businesses to ensuring greater safety and inclusion for customers with food hypersensitivities.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Analysis of FDA data by global labelling and supply chain solutions leader Loftware has revealed that label errors led to nearly half of all US food recalls in 2024.
+
+In the latest instalment of Recall Roundup (17-23 January 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Thatchers wins trademark appeal against Aldi over its Cloudy Lemon Cider, with the Court of Appeal ruling Aldi infringed Thatchers' branding.
+
+In the latest instalment of Recall Roundup (10-16 January 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The switch to bamboo and paper packaging will help reduce plastic waste and contribute towards the supermarket's wider sustainability goals.",www.newfoodmagazine.com,2025-04-24,0,"Labelling - News, Articles and Whitepapers - New Food Magazine",article,0.06036418059,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/environment/,false,"Contains multiple articles, not a single news article",Environment,News stories and articles referencing Environment on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Environment
+
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
+
+A new report exposes the top 20 global food retailers for failing to tackle 'super-heater' methane gas emissions in their supply chains.
+
+Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.
+
+The new research hub aims to reshape UK food policies, promoting sustainable, healthy diets to tackle climate and public health challenges.
+
+A new study led by University College London reveals how food VAT reforms could transform diets, reduce emissions and boost public health.",www.newfoodmagazine.com,2025-04-23,1,"Environment - News, Articles and Whitepapers - New Food Magazine",article,0.06278165534,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/revenues/,false,"Contains multiple articles, not a single news article",Revenues,News stories and articles referencing Revenues on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Revenues
+
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Kraft Heinz faced a challenging 2024, but CEO Carlos Abrams-Rivera is steering the company towards a future of growth. Despite a dip in sales, the company maintained strong cash flow and is focused on innovation and expansion in 2025.
+
+Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
+
+UK food and drink manufacturing sector faces £14bn growth opportunity, but investment in technology, data and skills is crucial to unlock potential.
+
+Following the announcement in May 2024 of a £700 million acquisition agreement, Princes Limited has officially been acquired by Newlat Food.
+
+The CDAS is expected to be a hub of research, extension and teaching, with the goal of offering innovative solutions to the Southeast US dairy industry.
+
+Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
+
+Reservation fraud is a growing concern for restaurants and patrons alike. Here, the founder and CEO of identity intelligence company Deduce, Ari Jacoby, provides insight into this emerging deception.
+
+To succeed in today’s environment, you need to get a clear view from the top of the mountain. Rick Sanderson FIFST, Founder of The STAR Index ESG Platform, explains.
+
+The FDF has published a report which provides a framework for the UK Government to use when negotiating new trade deals with other countries.",www.newfoodmagazine.com,2025-04-04,20,"Revenues - News, Articles and Whitepapers - New Food Magazine",article,0.0642692914,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/natural/,false,"This is a collection of articles, not a single news article.",Natural,News stories and articles referencing Natural on New Food Magazine,"Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+List view / Grid view
+
+# Natural
+
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
+
+Many consider that it is impossible to have plentiful healthy and affordable food that also has high social, environmental and ethical standards. Farmer and Co-owner of The Ethical Dairy, David Finlay, reveals why he no longer believes this to be true.
+
+Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
+
+In Venice, Italy, Barry Callebaut’s experts took to the stage to introduce its second generation of chocolate and explain how it has reinvented its chocolate making process to embrace the consumer trend of nature-based food and drink.
+
+Global wholesale supplier, HOWTIAN, says it’s achieved the highest ever Reb A yield in the industry with up to 12 percent average yield. New Food speaks to Tom Fuzer to find out more…
+
+With the ever-increasing advancements of technological capabilities, the food industry is expecting some exciting changes in the near future. Here’s what New Food learnt at London’s Future-Food Tech event…
+
+Shekhar Kadam and Angelica Schiavone of Kerry Group explore the wonderful world of enzymes and explain how these biological catalysts can contribute to a sustainable food and drink industry.
+
+Christelle Mouteyen-Migaud discusses the opportunity the 'naturalness' trend affords to food and drink producers and how natural yeast ingredients might play a crucial part in winning consumers' hearts.
+
+HOWTIAN’s Technical Director, Hank Wang, and Vice President of Market Strategy, Tom Fuzer, discuss natural and artificial sweetener trends, and explore ingredient applications for natural sweeteners such as stevia and erythritol.
+
+HOWTIAN’s VP of Market Strategy Tom Fuzer discusses the growing production of plant-based sweetener stevia to meet global demand and ensure safety during a disrupted supply chain.",www.newfoodmagazine.com,2025-03-31,24,"Natural - News, Articles and Whitepapers - New Food Magazine",article,0.06453058087,62,178,174.4156863
+https://www.newfoodmagazine.com/organisations/lignoo/,false,"This is an interview series page, not a news article reporting a specific event",Lignoo,News stories and articles referencing Lignoo on New Food Magazine,"In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+List view / Grid view
+
+# Lignoo",www.newfoodmagazine.com,2025-03-28,27,"Lignoo - News, Articles and Whitepapers - New Food Magazine",article,0.05745902449,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/supermarket/,false,"Contains multiple articles, not a single news article",Supermarket,News stories and articles referencing Supermarket on New Food Magazine,"Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+List view / Grid view
+
+# Supermarket
+
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The new ten-year collaboration focuses on higher welfare standards, sustainable pork production and long-term stability for British farmers.
+
+Fruit-led brews are taking over the UK beer market, with Tesco reporting a 250 percent sales increase as demand for lighter, refreshing styles soars.
+
+A new report exposes the top 20 global food retailers for failing to tackle 'super-heater' methane gas emissions in their supply chains.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+Aldi and Lidl compete for the UK’s top-paying supermarket spot with new wage increases ahead of the government's minimum wage hike in April.
+
+As National Apprenticeship Week comes to a close, New Food’s Assistant Editor Ben Cornwell speaks to leading voices across the food industry to uncover how apprenticeships are not only transforming individual careers but also tackling critical skills shortages and future-proofing the sector.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (17-23 January 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Now stocked in Sainsbury’s and Morrisons, yfood's ready-to-drink meals offer a convenient, complete nutritional solution for busy UK consumers.
+
+Thatchers wins trademark appeal against Aldi over its Cloudy Lemon Cider, with the Court of Appeal ruling Aldi infringed Thatchers' branding.",www.newfoodmagazine.com,2025-04-22,2,"Supermarket - News, Articles and Whitepapers - New Food Magazine",article,0.06040999387,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/morrisons/,false,"This page is a collection of news snippets related to Morrisons, not a single news article.",Morrisons,News stories and articles referencing Morrisons on New Food Magazine,"Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
+
+List view / Grid view
+
+# Morrisons
+
+
+Now stocked in Sainsbury’s and Morrisons, yfood's ready-to-drink meals offer a convenient, complete nutritional solution for busy UK consumers.
+
+As part of efforts to cut carbon emissions, Morrisons has signed the Move to -15°C Coalition’s letter of intent and taken the first steps of progress.",www.newfoodmagazine.com,2025-03-25,30,"Morrisons - News, Articles and Whitepapers - New Food Magazine",article,0.05718303158,62,176,174.4156863
+https://www.newfoodmagazine.com/industry_sector/beverages/,false,"Contains multiple articles, not a single news article",Beverages,News stories and articles referencing Beverages on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Beverages
+
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration",www.newfoodmagazine.com,2025-04-23,1,"Beverages - News, Articles and Whitepapers - New Food Magazine",article,0.06457640566,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/food-allergens/,false,"This is a category page with multiple articles, not a single news article.",Allergens,News stories and articles referencing Allergens on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Allergens
+
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The FSA is updating its best practice guidance on food allergen information for food businesses to ensuring greater safety and inclusion for customers with food hypersensitivities.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Prenatal vitamin E supplementation may reduce newborn food allergy risk, offering potential for early intervention strategies.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+FARE tackles food allergies with humour in a new Super Bowl PSA, a year after criticising Uber Eats for a controversial ad. The PSA features former NFL star Jason McCourty and his daughter.
+
+In a breakthrough study, scientists have identified a key food allergen behind eosinophilic esophagitis (EoE), offering new hope for diagnosis and treatment advancements.
+
+In the latest instalment of Recall Roundup (24-30 January 2025), New Food highlights recent food and beverage recalls in the UK and US.",www.newfoodmagazine.com,2025-04-24,0,"Allergens - News, Articles and Whitepapers - New Food Magazine",article,0.06098537694,62,176,174.4156863
+https://www.newfoodmagazine.com/industry_sector/retail/,false,"Contains multiple news snippets, not a single complete news article",Retail,News stories and articles referencing Retail on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Retail
+
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.
+
+Sainsbury’s has issued a recall for its Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel due to possible metal contamination.",www.newfoodmagazine.com,2025-04-23,1,"Retail - News, Articles and Whitepapers - New Food Magazine",article,0.06311711091,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/caraluzzis/,false,"This page is a directory or index page, not a single news article.",Caraluzzi's,News stories and articles referencing Caraluzzi's on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Caraluzzi's
+
+
+List view / Grid view
+
+
+11 April 2025 | By Ian Westcott
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
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+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-11,13,"Caraluzzi's - News, Articles and Whitepapers - New Food Magazine",article,0.05708727223,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/product-development/,false,"This page is a collection of articles and webinar announcements, not a single news article.",Product Development,News stories and articles referencing Product Development on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Product Development
+
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+2 January 2025 | By Nordson Measurement & Control Solutions
+
+Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Briony Mansell-Lewis, Managing Director for Food Matters Live, to discuss the importance of live events in shaping the food industry's future",www.newfoodmagazine.com,2025-04-24,0,"Product Development - News, Articles and Whitepapers - New Food Magazine",article,0.06387775008,60,174,174.4156863
+https://www.newfoodmagazine.com/topic/plant-based/,false,"Contains multiple articles, not a single news article",Plant based,News stories and articles referencing Plant based on New Food Magazine,"From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+List view / Grid view
+
+# Plant based
+
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
+
+FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
+
+In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
+
+New data suggests major five-year growth in UK demand for plant-based options at events, with festive vegan recipes also gaining popularity ahead of Christmas.
+
+Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
+
+In this World Vegan Day special episode of Food to Go, Assistant Editor Ben Cornwell sits down with The Vegan Society to discuss all things vegan including the story behind the first World Vegan Day and the charity's Vegan trademark.
+
+Starbucks will eliminate the surcharge for non-dairy milk customisations, making plant-based milk options more accessible from 7 November.
+
+Wayback Burgers Asia has opened its first multi-brand plant-based restaurant in Tokyo, with plans for expansion both in Japan and internationally.
+
+The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.",www.newfoodmagazine.com,2025-04-17,7,"Plant based - News, Articles and Whitepapers - New Food Magazine",article,0.06287505988,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/shore-capital/,false,"Contains opinion pieces and multiple articles, not a single news article reporting a specific event",Shore Capital,News stories and articles referencing Shore Capital on New Food Magazine,"In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+List view / Grid view
+
+# Shore Capital
+
+
+Forget Whitehall's ineffective policies and bureaucratic 'guff'. Britain's obesity crisis demands common sense: honest conversations about diet, sensible eating and active lifestyles. It's time to ditch the red tape and empower the public to make healthier choices. — Dr Clive Black, Vice Chairman of Shore Capital Markets and former Head…
+
+Here, Clive Black explains how post-pandemic upheaval coupled with soaring energy and food prices is reshaping UK supermarkets, favouring private labels over proprietary brands.
+
+Dr Clive Black explains his stance on the British Monetary Policy Committee and discusses inflation's impact on food and society including lessons learned, challenges faced, and future imperatives.",www.newfoodmagazine.com,2025-04-07,17,"Shore Capital - News, Articles and Whitepapers - New Food Magazine",article,0.05914657367,35,131,174.4156863
+https://www.newfoodmagazine.com/news/249694/coca-cola-recall-10000-cans-contamination/,true,Reports on a specific real-world event (Coca-Cola recall) with news-style reporting,"Coca-Cola recalls over 10,000 cans due to contamination concerns","Coca-Cola has recalled over 10,000 cans due to plastic","# Coca-Cola recalls over 10,000 cans due to contamination concerns
+
+Coca-Cola has recalled over 10,000 cans of its Original Coca-Cola due to plastic contamination. The FDA has classified it as a Class II recall, advising consumers to check batch numbers and avoid affected products.
+
+Coca-Cola has recalled over 10,000 cans due to plastic contamination, with the FDA classifying it as a Class II recall. Consumers are urged to check batch numbers and avoid affected products. Credit: Shutterstock.
+
+*Updated 26/03/2025: Reyes Coca-Cola Bottling LLC issues response to New Food request for comment.*
+
+Coca-Cola has issued a recall for over 10,000 cans of its Original Coca-Cola beverage due to the presence of plastic contaminants. The recall, initially announced by a manufacturing partner on 6 March, has now been classified as a Class II recall by the US Food and Drug Administration (FDA), indicating a potential health risk.
+
+## Details of the recall
+
+The recall affects 864 12-packs of 12-ounce Original Coca-Cola cans, produced by Reyes Coca-Cola Bottling, LLC in Milwaukee, Wisconsin. These products were distributed in Illinois and Wisconsin. While the contamination is not expected to cause severe illness, the FDA warns that affected cans could lead to temporary or medically reversible health consequences.
+
+## FDA Class II recall explained
+
+An FDA Class II recall is a designation used by the US Food and Drug Administration (FDA) to indicate that a product may cause temporary or medically reversible health effects, but the risk of serious harm is low. It is less severe than a Class I recall, which involves a significant risk of serious injury or death, but more serious than a Class III recall, where health risks are unlikely. Class II recalls often involve issues such as mislabelling, minor contamination, or quality defects that do not pose an immediate danger. While these recalls are typically initiated voluntarily by manufacturers, the FDA can mandate them if necessary. The agency monitors and enforces these recalls to protect public health while ensuring a proportionate response to lower-risk issues.
+
+This recall may have broader implications for Coca-Cola’s supply chain, affecting distribution channels and retailer stock levels. In response, the company is likely to reinforce quality assurance measures and increase production checks to prevent future contamination issues.
+
+## Best practices for manufacturers
+
+For food and beverage producers, this event serves as a reminder of the importance of regular quality audits, robust traceability systems, and swift recall procedures. Maintaining high standards in production and distribution remains essential to protecting consumer safety and brand reputation.
+
+Consumers concerned about Coca-Cola recalls can visit the brand’s website or contact customer service for further information.
+
+## Reyes Coca-Cola Bottling LLC respond to the incident (updated 26/03/25)
+
+In response to New Food contact, a Reyes Coca-Cola Bottling spokesperson stated:
+
+*Reyes Coca-Cola Bottling is voluntarily recalling 864 cases of 12-pack Coca-Cola Classic in 12-oz cans in Illinois and Wisconsin. The cases are being withdrawn because they did not meet our high-quality standards. We are taking this voluntary action because nothing is more important to us than providing high-quality products to the people who drink our beverages.*",www.newfoodmagazine.com,2025-03-26,29,"Coca-Cola recalls over 10,000 cans due to contamination concerns - New Food Magazine",article,0.03655607464,47,251,174.4156863
+https://www.newfoodmagazine.com/people/lydar-gudmundsson/,false,"This page lists articles related to a person, not a single news article.",Lydar Gudmundsson,News stories and articles referencing Lydar Gudmundsson on New Food Magazine,"Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared…
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.
+
+List view / Grid view
+
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared…
+
+2 April 2025 | By Ian Westcott
+
+Greencore’s £1.2bn acquisition of Bakkavor will reshape the fresh prepared food sector, pending regulatory approval.
+
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+| Cookie | Description |
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+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
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+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-02,22,"Lydar Gudmundsson - News, Articles and Whitepapers - New Food Magazine",article,0.05757488765,21,106,174.4156863
+https://www.newfoodmagazine.com/people/frank-yiannas/,false,"This is a directory page with a description of the content, not a news article.",Frank Yiannas,News stories and articles referencing Frank Yiannas on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Frank Yiannas - News, Articles and Whitepapers - New Food Magazine",article,0.06387102834,77,176,174.4156863
+https://www.newfoodmagazine.com/article/250494/the-unexpected-mile-why-preparation-not-panic-protects-lives-by-dr-darin-detwiler/,false,"Reports on a specific topic (food safety) with expert commentary and actionable insights, presented in a news-like format.",The unexpected mile: Dr. Darin Detwiler on crisis preparation and food safety leadership,"Dr. Darin Detwiler, Distinguished Global Fellow in Food System Integrity, shares why food safety begins with preparation—not panic.","# The unexpected mile: why preparation, not panic, protects lives
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long before crisis hits, and why the stakes are too high to leave preparation to chance.
+
+**At 56, I signed up for my first five-kilometre race.** Not because I love running – I don’t – but because I needed proof that real, lasting, difficult change was still possible. Over several months, I lost weight, changed my diet and walked hundreds of thousands of steps towards a healthier version of myself. But the most significant transformation wasn’t physical; it was mental.
+
+Confidence isn’t built in chaos; it’s built in rehearsal.
+
+Somewhere along the way, I realised this race wasn’t just about the finish line. It was about preparing for something far harder to predict: *the unexpected mile.* This is the stretch you didn’t anticipate: the steep incline, the brutal headwind, the moment your legs seize or your confidence falters. But the idea of the ‘unexpected mile’ reaches beyond fitness. It shows up in life, in leadership and, too often, in crises.
+
+## Anticipate and get ready
+
+In the food industry, the unexpected mile isn’t just a supply chain disruption or a mislabelled ingredient. It’s the product recall you hoped would never come; the late-night call from regulatory authorities; the moment a single misstep – a missed test, a faulty label, a weak link in traceability – threatens lives, shatters trust and decides whether your company can respond in time.
+
+What I’ve learnt is this: confidence isn’t built in chaos; it’s built in rehearsal.
+
+For weeks before race day, I walked the route, studied the terrain and practiced my pace. When the pressure hit, I wasn’t relying on hope; I was relying on preparation. That discipline – the decision to show up ahead of the crisis – made all the difference.
+
+## We must prepare for those who can’t
+
+But here’s the deeper truth: I had *months* to prepare for a voluntary challenge.
+
+When my 16-month-old son Riley became sick from *E. coli*, my family had no time to prepare. Not for the illness; not for the horrific downward spiral that followed; and certainly not for his death, just four weeks after his first symptoms.
+
+*No time to prepare for his funeral.*
+
+*No time to prepare for the grief that would gut our family.*
+
+*No time to prepare for his chair, forever empty at our table.*
+
+*No time to prepare for the life I’d have to build afterwards –*
+
+*as a father who outlived his child, as a witness to the seemingly endless cycle of food safety failure and reform.*
+
+In the three decades since Riley’s death, I’ve met countless families who have experienced this same heartbreaking pattern. Their shock and grief are often intensified by the mistaken belief that someone – some company, some leader, some system – was working to prevent this. While my work began in the US, the patterns I’ve seen – in regulatory gaps, corporate complacency and public risk – are not unique to one country. These are global challenges.
+
+You don’t prepare because you expect failure. You prepare because you respect the stakes.
+
+Earlier this year, a grieving parent said something I’ve heard far too often – nearly identical to what I expressed to a reporter in 1993, standing outside a children’s hospital with my son’s window just a few stories above:
+
+*“How is this still happening – today?”*
+
+It’s not just a question. It’s an indictment: of complacency, of failed oversight, of the illusion that progress is inevitable. Behind that one sentence is disbelief, rage, sorrow and the sense that no one should have to lose a child to something preventable.
+
+They assumed the food industry was ready for the worst-case scenario. That someone was rehearsing for the unexpected mile.
+
+Too often, no one was.
+
+## The imperative of resilience testing
+
+That’s why proactive preparation matters – in all its forms. Whether it’s a mock recall, a traceability audit, a supplier risk assessment, or scenario-based team training; these aren’t just box-ticking exercises for compliance, they are tests of leadership. They reveal how decisions are made under pressure, how teams communicate, how responsibilities are shared, and how ethical clarity is maintained when time is short. These tools don’t just evaluate your systems, they challenge your people to act with purpose before the crisis begins.
+
+I once consulted with a small business trying to recover from a food safety crisis. The owners had dismissed mock recalls as unnecessary – they were busy, understaffed and confident they could manage if something went wrong. But when a mislabelled allergen slipped through their supplier, the consequences were immediate. Dozens of children became ill and the brand’s reputation unravelled overnight.
+
+## That crisis was their unexpected mile and they faced it completely unprepared
+
+They are not alone. Across the industry, many companies – from small local producers to national brands – find themselves in the same position: overconfident, under-resourced and unready for a crisis they hope will never happen.
+
+And this comes at a time when, across many countries, food safety systems are under strain. Public health infrastructure is stretched thin; skilled professionals are leaving the field; and trade volatility and inflation are driving companies to source from new, often less-vetted suppliers. Consumers – especially vulnerable groups – are increasingly exposed to risk.
+
+You don’t prepare because you expect failure. You prepare because you respect the stakes.
+
+In this perfect storm of weakened oversight, shifting economics and rising complexity, the odds of something dangerous slipping through the net are only increasing. And this isn’t just a big business problem. Risk doesn’t scale with company size – it scales with exposure. One skipped verification or a missed alert is all it takes. I’ve met too many families who thought it could never happen to them.
+
+## Make a start
+
+So, if you’re unsure where to begin, start small but start deliberately. Take one product and walk through its lifecycle. Map one process, end to end. Review a recent food safety incident – whether it was your own or another company’s – and consider what could have been done differently. Audit your internal communication flow. Stress-test your supplier data. Time how long it takes to confirm traceability or respond to a consumer complaint.
+
+Then, raise the complexity. Add real-world pressure: supply chain disruptions, staffing shortages, time constraints. Involve more departments – not just food safety, but procurement, marketing, executive leadership and more.
+
+Preparation isn’t a one-time drill; it’s a mindset, a discipline, a culture of asking hard questions before the crisis hits.
+
+And through that discipline, you don’t just prevent harm; you build confidence, resilience, and an organisation capable of protecting what matters most – before lives are on the line.
+
+## You don’t prepare because you expect failure. You prepare because you respect the stakes.
+
+Today’s food safety leaders require the same attributes that Hercules possessed; rather than brute strength, they need strategy, adaptability and resolve. Because in the real world, the unexpected mile might be a silent supplier failure; a delayed certificate of analysis; or a breaking headline that your team wasn’t ready for.
+
+Preparation doesn’t guarantee ease – it guarantees readiness. And sometimes, readiness is the only thing that carries you through the unexpected mile.
+
+I finished my race. I crossed the finish line and received a small medal – not for placing, but for showing up and finishing. That medal stood for discipline, transformation and something we too often overlook: the quiet courage of preparation.
+
+Ironically, I later found out I placed fifth in my age group. I earned a trophy I didn’t expect. But that wasn’t the point. The victory wasn’t the reward – it was the process, the mindset, the muscle memory that reminded me that I could adapt, improve and endure.
+
+In food safety, there are no awards. No headlines for the outbreak that didn’t happen; no applause for the employee who double-checked the allergen label; and no ovation for the manager who caught a gap in supplier documentation.
+
+## Leadership means responsibility, not recognition.
+
+It requires courage to prepare for what might never happen, and the discipline to manifest safety, trust and resilience before a crisis ever begins. If we do this together – if we build a culture that values preparation, that honours the quiet, consistent work of prevention – then we won’t just be reacting to the next crisis.
+
+Instead, we’ll be ready for it, and we might even stop it before it ever begins.
+
+
+*New Food* Key takeaways for food industry leaders:
+
+**Preparation is protection**: Proactive crisis planning builds trust and resilience before an incident occurs.**Mock recalls and audits are essential**: Treat them not as checkboxes, but as leadership exercises under pressure.**Risk doesn’t scale with company size**: Even small producers must stress-test traceability and supplier relationships.**Food safety culture matters**: A culture of accountability, communication and discipline can prevent the preventable.**No one prepares alone**: True food safety is a shared responsibility—from leadership to front-line staff to suppliers.
+
+
+
+**Dr. Darin Detwiler **is an internationally respected food safety advocate, author, and advisor who has influenced policy and industry practices across North America and globally for over 30 years. He has served as a regulatory and consumer advisor to U.S. and Canadian federal agencies, public health authorities, and multinational food companies, shaping the landscape of food pol",www.newfoodmagazine.com,2025-04-14,10,The unexpected mile: Dr. Darin Detwiler on crisis preparation and food safety leadership,article,0.05084162823,76,252,174.4156863
+https://www.newfoodmagazine.com/news/250311/youngs-seafood-unveils-new-bold-flavours-to-revive-breaded-fish-category/,true,Reports on a specific corporate action (Young's Seafood product launch) in a news-like format,Young’s Seafood Launches bold new flavours,Young’s Seafood is revamping the breaded fish category with two new flavour-packed frozen fish fillets.,"# Young’s Seafood unveils new bold flavours to revive breaded fish category
+
+Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+oung’s Seafood introduces two new bold flavours: Paprika & Pepper and Garlic & Herb. Pictured here is the Garlic & Herb variety, designed to bring a fresh twist to the breaded fish category. Image courtesy of Young’s Seafood.
+
+Young’s Seafood, the UK’s leading seafood brand, is expanding its range with two new frozen breaded fish fillets. The new products, Young’s Breaded Fish with Flavour – Garlic & Herb and Young’s Breaded Fish with Flavour – Paprika & Pepper, aim to bring fresh energy to the breaded fish category. The launch targets younger shoppers and seeks to reverse the category’s recent decline.
+
+## Decline in the breaded fish category
+
+The breaded fish category has been struggling in recent months. The market has seen a drop of 11.6% in value and 10.7% in volume. Traditionally, this category has attracted an older demographic. However, limited innovation has led to stagnation, with many shoppers turning to other products.
+
+In response, Young’s Seafood is introducing bold flavours and high-quality fish fillets to reinvigorate the market. The new products are designed to appeal to younger shoppers and cater to the rising demand for exciting, flavourful meals.
+
+“Breaded fish has been a staple, but it has lacked the excitement of bolder flavours,” said Matthew Wilson, Interim Marketing Controller at Young’s Seafood. “We’ve had great success with our battered fish range. Now, we want to bring that same innovation to breaded fish. These new flavours performed well in consumer testing, and we’re confident they will attract new shoppers and boost the category.”
+
+## Launch of new flavours
+
+The two new fillet varieties – Young’s Breaded Fish with Flavour – Extra Large Paprika & Pepper (2x 300g fillets, RRP £4.00) and Young’s Breaded Fish with Flavour – Extra Large Garlic & Herb (2x 300g fillets, RRP £4.00) – will launch in Iceland, Asda, and Morrisons in April. Additional listings are expected soon. Digital marketing, PR, and an activation plan will support the launch and encourage consumer trial.
+
+The new breaded fish fillets are designed to be quick and easy dinner options for busy weeknights. Whether served with potatoes and vegetables for a hearty meal, or a fresh salad for a lighter choice, these fillets offer a convenient, tasty solution for consumers.",www.newfoodmagazine.com,2025-04-07,17,Young’s Seafood Launches bold new flavours,article,0.03427032185,46,254,174.4156863
+https://www.newfoodmagazine.com/core_topic/health-nutrition/,false,"Contains multiple articles, not a single news article",Health & Nutrition,News stories and articles referencing Health & Nutrition on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Health & Nutrition
+
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+14 April 2025 | By New Food
+
+Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand…
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.",www.newfoodmagazine.com,2025-04-23,1,"Health & Nutrition - News, Articles and Whitepapers - New Food Magazine",article,0.06714820162,60,174,174.4156863
+https://www.newfoodmagazine.com/news/250616/nestle-launches-new-protein-drinks-to-support-glp-1-weight-loss-medication-users/,true,Reports on a specific corporate action (Nestle product launch) in a news-style format.,Nestlé launches new protein drinks to support GLP-1 weight loss medication users,"Nestlé unveils science-backed protein drinks to help manage hunger, support muscle health and aid weight loss for GLP-1 users.","# Nestlé launches new protein drinks to support GLP-1 weight loss medication users
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Nestlé's new Boost Pre-Meal Hunger Support. Credit: Nestlé
+
+Nestlé has launched a new line of protein-based drinks aimed at supporting people on weight loss journeys, particularly those using GLP-1 medications such as Ozempic. The products, developed using a proprietary whey protein microgel technology, are designed to help regulate appetite, stabilise blood sugar and preserve muscle mass.
+
+The innovation is part of Nestlé’s strategic focus on weight management and personalised nutrition. Its scientists have filed over 100 patents for whey protein innovations in the past decade, including 11 supporting this latest microgel format.
+
+## Clinical trial findings
+
+Clinical trials carried out by Nestlé scientists and external partners found that a pre-meal drink containing 10g of the whey protein microgels lowered glucose response and increased levels of GLP-1 — a gut hormone that enhances feelings of fullness and slows digestion. The results of the study were recently published in the journal Metabolites.
+
+Christophe Schmitt, Senior Expert Protein Science & Technology at Nestlé Research said:
+
+Whey protein is known for its high nutritional quality but can clump together when heated as a concentrated liquid, an essential step for making shelf-stable ready-to-drink beverages. This can result in increased thickness of the liquid and off flavours. Our novel technology enables us to develop beverages with high concentrations of whey protein, while ensuring great taste and texture for the consumer..”
+
+
+The first commercial product to use the technology is *Boost Pre-Meal Hunger Support*, a portable whey protein shot now being tested in select US shops. It is designed to be consumed 10 to 30 minutes before a meal to stimulate the body’s natural GLP-1 response and reduce appetite.
+
+To further support those using GLP-1 receptor agonists, who may face challenges like nutrient deficiencies and lean muscle loss, Nestlé is launching *Boost Advanced*, a high-protein shake fortified with nutrients that support digestive health and energy metabolism. Containing 35g of protein per serving, it will be available in the US from June in Rich Chocolate and French Vanilla flavours.
+
+Andrew Franklin, President, Holistic Health, Nestlé Health Science US added:
+
+We are leveraging our nutrition science expertise to support consumers on weight loss journeys, including GLP-1 medication users, with innovative solutions. As we explore complementary support to weight loss management, we aim to address arising nutritional needs like maintaining muscle mass and supporting metabolic health with innovations that come in convenient on-the-go formats.”
+
+
+## Addressing side effects of GLP-1 medications
+
+While GLP-1 receptor agonists have shown remarkable results for weight loss, they can also come with unintended nutritional consequences. These medications often reduce overall food intake, which can lead to deficiencies in essential nutrients such as protein, vitamins B12 and D and iron. In some cases, rapid weight loss can also result in the loss of lean muscle mass, rather than just fat, due to low food intake and poor diet quality. This makes muscle maintenance and balanced nutrition crucial for users.
+
+Nestlé’s focus on high-protein, nutrient-enriched drinks directly addresses these concerns, offering products that help maintain muscle while supporting metabolic and digestive health. By integrating scientific research with practical, accessible formats, the company is providing tailored nutritional support that meets the evolving needs of both consumers and healthcare professionals.
+
+Also in development is *Full Factor*, a ready-to-drink offering under Nestlé’s Vital Pursuit range. Currently undergoing shop testing in the US, the drink contains 15g of protein, 10g of fibre, essential vitamins and no added sugar, aiming to keep consumers feeling fuller for longer.
+
+As GLP-1 medications continue to rise in popularity, Nestlé’s latest innovations mark a timely entry into a growing market — bringing nutritional science to the fore for both health-conscious consumers and clinical users alike.",www.newfoodmagazine.com,2025-04-16,8,Nestlé launches new protein drinks to support GLP-1 weight loss medication users - New Food Magazine,article,0.03752866741,50,257,174.4156863
+https://www.newfoodmagazine.com/people/henrik-jacob-hjortshoj/,false,"The content is a collection of news snippets, not a single news article.",Henrik Jacob Hjortshøj,News stories and articles referencing Henrik Jacob Hjortshøj on New Food Magazine,"Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging…
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,",www.newfoodmagazine.com,2025-04-04,20,"Henrik Jacob Hjortshøj - News, Articles and Whitepapers - New Food Magazine",article,0.05817629112,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/sainsburys/,false,"Contains multiple short news snippets and announcements, not a single complete news article",Sainsbury's,News stories and articles referencing Sainsbury's on New Food Magazine,"Sainsbury’s has issued a recall for its Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel due to possible metal contamination.
+
+List view / Grid view
+
+# Sainsbury's
+
+
+The new ten-year collaboration focuses on higher welfare standards, sustainable pork production and long-term stability for British farmers.
+
+Now stocked in Sainsbury’s and Morrisons, yfood's ready-to-drink meals offer a convenient, complete nutritional solution for busy UK consumers.
+
+The switch to bamboo and paper packaging will help reduce plastic waste and contribute towards the supermarket's wider sustainability goals.
+
+UK supermarket giant Sainsbury's is stepping up its environmental efforts with new packaging for its bakery range, helping to cut over 560 tonnes of plastic each year.
+
+A UK retailer has shared that it is reducing plastic waste by almost 700 tonnes via introducing pulp trays for its salmon and trout packaging.
+
+Grocery price inflation has dropped to 3.2 percent and, with the help of supermarket promotions, UK households have saved £1.3 billion according to latest data from Kantar.
+
+As part of efforts to encourage consumers to make more sustainable choices, Upfield has launched its world-first plastic free packaging for all Flora Plant products in the UK.
+
+Supermarket giant Sainsbury’s has shared that this financial year, it will have invested over £200 million to cut prices of popular foods.",www.newfoodmagazine.com,2025-04-01,23,"Sainsbury's - News, Articles and Whitepapers - New Food Magazine",article,0.05868358446,62,176,174.4156863
+https://www.newfoodmagazine.com/article/249892/sustainable-spices-ujamaa-ourcarbon/,false,"Reports on a specific company's (Ujaama Spice) sustainable practices and impact, presented in a news-like format.",Sustainable spices: the story of single-origin spices that do good and taste even better,"Ruth Davison from OurCarbon explores Ujaama Spice’s sustainable approach to spice sourcing. Directly from Zanzibar’s smallholder farmers, these ethical and eco-friendly spices offer a high-quality, fairtrade product that supports both people and the planet.","# Sustainable spices: the story of single-origin spices that do good and taste even better
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+By working directly with smallholder farmers, Ujaama Spice ensures fair wages and promotes eco-friendly farming practices, creating a positive impact on both people and the planet. Image credit: Shutterstock
+
+Consumers may know their buying power, but ethical intentions are not always easy to direct. Ruth Davison, Chief Storyteller at Our Carbon, reveals how one company is bypassing the lengthy spice supply chain and reaping benefits all round.
+
+Too often, in sustainability, we are presented with false choices. Should we focus on people or the planet when sourcing ethical products? And does making an ethical choice mean compromising on quality?
+
+Ujaama Spice is a social enterprise on a mission to debunk myths and misconceptions around sustainability. It demonstrates that what is best for people is also best for the planet – and it tastes incredible.
+
+“Our work is all about changing perceptions,” explains founder and social entrepreneur, Jawahir Al-Mauly. “We are here to get the world thinking about – and enjoying – fairtrade and equitable spices.”
+
+What is best for people is also best for the planet – and it tastes incredible.
+
+While many consumers now question the impact of their chocolate, coffee, or bananas on the planet and grower communities, this curiosity is rarely extended to nutmeg, black pepper, or cinnamon.
+
+### So why focus on spices?
+
+Al-Mauly grew up in Scotland but has Zanzibari heritage. When she searched her local supermarket in Edinburgh for ingredients, she was shocked by the lack of information on the packaging. Where did these spices come from? When were they harvested? The packaging wasn’t even clear about what was inside. And when she brought them home to cook, the taste bore no resemblance to the vibrant flavours she remembered from childhood.
+
+“It made me wonder what had gone wrong in the supply chain,” Al-Mauly explains. “I quickly realised it was completely broken. It is so complex and long that the two parties who really matter – the farmer and the consumer – both get forgotten. The farmer is paid a tiny wage for high-quality products, and the consumer has no idea what they’re actually buying and eating.”
+
+With a background in African studies and international development, Al-Mauly saw a clear opportunity to do better for both farmers and consumers. She aimed to deliver the highest quality Zanzibari spices directly to UK consumers. And so, Ujaama Spice was born. Though still a young business, it is already having a profound impact.
+
+### Social impact
+
+Firstly, and critically, farmers supplying Ujaama Spice earn at least five times the amount they would typically receive at auction. At auction, mainstream buyers create competition to drive down prices. Since all the spices sourced by Ujaama Spice come directly from small villages and subsistence farmers in Zanzibar, this increase in income is transformational for them and their families.
+
+“Our entire business model is designed not only to generate profits but to do so in a way that creates sustainable livelihoods for farmers,” Al-Mauly says. “This is our double bottom line – financial returns and social good.”
+
+By purchasing directly, Ujaama Spice disrupts and bypasses traditional supply chains that have kept farmers in poverty.
+
+Historically, the ‘spice island’ of Zanzibar had one of the world’s most thriving trading ports due to global demand for its high-quality products. However, after the revolution in 1964, the Zanzibari economy fell into decline, leaving smallholder farmers struggling to export their products and maintain their livelihoods.
+
+The spice industry we know today was developed during colonial times. Many inequalities and stigmas from this period still exist. The supply chain is full of middlemen, each taking a cut of the profit. The multiple steps – from auctioneer, to trader, distributor, processor, exporter, and warehouser – mean it takes about two years for spices to travel from the farmer to a supermarket shelf.
+
+“Not only is this traditional supply chain ineffective and lacking transparency, but it is also based on exploitation and control,” reflects Al-Mauly.
+
+### Environmental impact
+
+As well as benefiting farmers, Ujaama Spice’s approach has real environmental impact. The company buys entire harvests from the farmers they work with. Knowing they can sell their whole harvest for a fair price means farmers can avoid monocultures, which are harmful to biodiversity. Instead, they grow a variety of crops, benefiting the land and adapting to changing market conditions and unpredictable weather patterns, which enhances their economic resilience.
+
+Critically, this enables farmers to maintain traditional farming methods, conserving both biodiversity and cultural heritage.
+
+By buying directly from farmers, we bypass the broken supply chain and ensure fair wages for those who matter most.
+
+“You won’t find any large-scale, orderly rows of monoculture spice plants on these farms,” Al-Mauly says. “These spices grow between the banana and jackfruit trees, which the farmers use to feed themselves and their families.”
+
+This crop diversity is essential for environmental and economic resilience. Ujaama Spice’s commitment to cultivating a wide variety of crops helps farmers enhance soil fertility, reduce vulnerability to pests and diseases, and contribute to long-term environmental sustainability.
+
+To ensure their farmers get recognition for the environmental benefits of their traditional methods, Ujaama Spice is reinvesting profits into training courses and certification for their suppliers.
+
+Disrupting traditional supply chains also brings other environmental benefits. By avoiding lengthy transportation routes, the company significantly reduces its spices’ carbon footprint.
+
+### Consumer impact – improved quality product
+
+Last but definitely not least, consumers get high-quality, single-origin spices.
+
+“People can really taste the difference!” Al-Mauly says. “The variety of plants on the farms where our spices grow contributes to richer, more complex flavour notes. People can experience the true essence of the spices as they were meant to be enjoyed.”
+
+Whether it’s black pepper from Kidichi Cooperative, nutmeg from Mitakawani Village, or turmeric from Kibeni Women’s Cooperative, Ujaama Spice’s fresh products are flavoursome, fragrant, and delicious. Consumers can trace the source of their ingredients all the way back to the farm.
+
+Unsurprisingly, Ujaama Spice is growing rapidly in response to demand. Al-Mauly has sustainability and equity in mind as she scales.
+
+“We will expand by working with more farmers, expanding from Zanzibar into Tanzania. We are confident we can secure a diverse and substantial supply chain without asking any farmer to overwork their land.”
+
+By moving to scale, Ujaama Spice can roll out its training and accreditation programme, as well as tackle some environmental sustainability aspects that have proven difficult as a startup.
+
+Al-Mauly has already identified a local, family-owned shipping company that can transport her spices from Zanzibar to the UK by sea, eliminating the need for damaging airfreight (and costly carbon offsetting). Longer-term, she is considering moving manufacturing and packaging from the UK to Tanzania, creating more local jobs.
+
+“There’s an old proverb,” Al-Mauly recalls, “that ‘when you play the flute in Zanzibar, all of Africa dances.’ That’s the ultimate goal – to help farmers pick up that flute once again, and hope the dancing continues for Zanzibar and for all those in kitchens across the UK who enjoy the extra oomph our products bring to all those dishes they make!”
+
+### Meet the author
+
+Ruth Davison, Chief Storyteller at Our Carbon, was auditing the supply chain emissions of Rucola, a sustainable restaurant in Covent Garden.
+
+Our Carbon supports businesses in achieving product-level granularity in their carbon audits. The company helps businesses make decisions that are better for both the planet and their operations, while also sourcing stories that inspire.",www.newfoodmagazine.com,2025-03-31,24,Sustainable spices: the story of single-origin spices that do good and taste even better - New Food Magazine,article,0.04716327962,72,265,174.4156863
+https://www.newfoodmagazine.com/topic/food-advertising/,false,"This page is a collection of articles related to food advertising, not a single news article.",Food Advertising,News stories and articles referencing Food Advertising on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# Food Advertising
+
+
+With the October 2025 compliance date fast approaching, the ASA's decision to delay and potentially revise the final HFSS advertising guidelines adds further uncertainty for the food industry.
+
+Eighteen US food, beverage and quick-serve-restaurant companies that participate in the USA's Children’s Food and Beverage Advertising Initiative (CFBAI) have agreed to strengthen the Category-Specific Uniform Nutrition Criteria that apply to foods advertised to children.",www.newfoodmagazine.com,2025-03-26,29,"Food Advertising - News, Articles and Whitepapers - New Food Magazine",article,0.06141399081,26,116,174.4156863
+https://www.newfoodmagazine.com/organisations/peta/,false,"This page is a collection of articles related to PETA, not a single news article.",PETA,News stories and articles referencing PETA on New Food Magazine,"From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+List view / Grid view
+
+# PETA
+
+
+List view / Grid view
+
+
+17 April 2025 | By Ben Cornwell
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+13 March 2025 | By Ian Westcott
+
+Morrisons drops Thai coconut milk linked to monkey labour, pledging to use only ethical suppliers after PETA Asia investigation.
+
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+| Cookie | Description |
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+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
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+| Cookie | Description |
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+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
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+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
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+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-17,7,"PETA - News, Articles and Whitepapers - New Food Magazine",article,0.05753448435,23,111,174.4156863
+https://www.newfoodmagazine.com/news/250443/recall-roundup-aldi-anglesey-foods-cotswolds-and-undeclared-allergens-and-pathogens/,true,"Reports on specific product recalls, which is a factual event, in a news-like format.",Recall roundup: latest food recall updates this April,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.","# Recall Roundup: Aldi, Anglesey Foods, Cotswolds, and undeclared allergens and pathogens
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+## UK recalls
+
+
+**Undeclared milk**
+
+Aldi is recalling Inspired Cuisine Baby Potatoes with Herbs and Butter due to the presence of undeclared milk, posing a health risk for individuals with a milk allergy or intolerance.
+
+Recalled product: Inspired Cuisine Baby Potatoes with Herbs and Butter
+
+Pack size: 385g
+
+Use by: 12 April 2025
+
+Consumers with a milk allergy or intolerance should return the product for a full refund.
+
+
+**Undeclared allergens (barley and sulphites)**
+
+Anglesey Foods Ltd is recalling various Jams, Chutneys and Pesto due to undeclared barley (gluten) and/or sulphites. This poses a risk for individuals with an allergy to barley or gluten, or sensitivity to sulphites.
+
+Recalled product: Various Jams, Chutneys and Pesto
+
+Pack sizes: Varies by product
+
+Best before dates: Various dates
+
+Consumers with allergies to barley (gluten) or sulphites should return the product for a full refund.
+
+
+**Undeclared gluten**
+
+Cotswolds Gourmet Food is recalling their Pesto due to the presence of undeclared gluten, posing a health risk for individuals with gluten sensitivity or coeliac disease.
+
+Recalled product: Cotswolds Gourmet Pesto
+
+Pack size: 150g
+
+Best before: 30 June 2025
+
+Consumers with gluten sensitivity or coeliac disease should return the product for a full refund.
+
+## US recalls
+
+
+### Listeria monocytogenes
+
+Marketside is recalling Celery Sticks due to the possibility of contamination with Listeria monocytogenes, which can cause serious illness, especially in pregnant women, the elderly, and those with weakened immune systems.
+
+Recalled product: Marketside Celery Sticks
+
+Pack size: Varies by product
+
+Best by date: 10 April 2025
+
+Consumers should discard the product or return it for a full refund.
+
+
+**Undeclared cashew allergen**
+
+Heinen’s is recalling Honey Roasted Peanuts due to the undeclared presence of cashew, posing a health risk for individuals with a cashew allergy.
+
+Recalled product: Heinen’s Honey Roasted Peanuts
+
+Pack size: 12oz
+
+Best before: 9 April 2025
+
+Consumers with a cashew allergy should return the product for a full refund.
+
+
+**Undeclared egg allergen**
+
+Caraluzzi’s is recalling Italian Style Seafood Burgers due to undeclared egg, posing a health risk for individuals with an egg allergy.
+
+Recalled product: Caraluzzi’s Italian Style Seafood Burgers
+
+Pack size: 4 burgers per pack
+
+Best before: 8 April 2025
+
+Consumers with an egg allergy should return the product for a full refund.
+
+Consumers who have purchased any affected products and have an allergy or sensitivity to the respective undeclared allergens or pathogens should not consume them and are advised to return them to the place of purchase for a full refund.",www.newfoodmagazine.com,2025-04-11,13,Recall roundup: latest food recall updates this April,article,0.03372507031,49,240,174.4156863
+https://www.newfoodmagazine.com/organisations/cotswolds-gourmet-pesto/,false,"This page is a collection of links and information about cookies, not a single news article.",Cotswold's Gourmet Pesto,News stories and articles referencing Cotswold's Gourmet Pesto on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Cotswold's Gourmet Pesto
+
+
+List view / Grid view
+
+
+11 April 2025 | By Ian Westcott
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
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+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
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+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
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+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-11,13,"Cotswold's Gourmet Pesto - News, Articles and Whitepapers - New Food Magazine",article,0.05714207546,20,106,174.4156863
+https://www.newfoodmagazine.com/industry_sector/cereals/,false,"Contains multiple articles, not a single news article reporting a specific event",Cereals,News stories and articles referencing Cereals on New Food Magazine,"Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+List view / Grid view
+
+# Cereals
+
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Scientists at the University of Birmingham have analysed Akkermansia muciniphila, a gut bacterium that feeds on mucus sugars, revealing its role in gut health and disease prevention.
+
+Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
+
+In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
+
+In a bid to tackle food insecurity, Kellogg Co has donated to Albertsons Companies' initiative to help with the hunger-relief efforts of food banks, pantries and charities.",www.newfoodmagazine.com,2025-04-09,15,"Cereals - News, Articles and Whitepapers - New Food Magazine",article,0.06258532294,62,176,174.4156863
+https://www.newfoodmagazine.com/people/tim-lang/,false,"This is a page referencing multiple people, not a single news article",Tim Lang,News stories and articles referencing Tim Lang on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Tim Lang - News, Articles and Whitepapers - New Food Magazine",article,0.0629245432,49,141,174.4156863
+https://www.newfoodmagazine.com/organisations/adm/,false,"Contains multiple articles and promotional content, not a single news article",ADM,News stories and articles referencing ADM on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# ADM
+
+
+We're delighted to invite you to join us in Amsterdam from 10 September to 11 September 2024 for this year's instalment of Food Integrity Global. Learn more about some of the leading sessions that are due to take place on Day One of our event - including panels on food…
+
+30 November 2023 | By
+
+Sharing the work it has been doing in the way of sustainability, ADM has unveiled its first annual report showcasing its global regenerative agricultural efforts.
+
+ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
+
+ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
+
+New Food's Editor Bethan Grylls and innovative global plant-tech company, Equinom, invited plant-based pioneers to 'lean in' to the mic and kick off a new series led by women.
+
+As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...",www.newfoodmagazine.com,2025-04-22,2,"ADM - News, Articles and Whitepapers - New Food Magazine",article,0.06011924706,49,156,174.4156863
+https://www.newfoodmagazine.com/news/249810/recall-roundup-frito-lay-tesco-and-undeclared-sulphur-dioxide/,true,"Reports on specific product recalls, which is a factual event.","Recall Roundup: Frito-Lay, Coca Cola and undeclared sulphur dioxide","In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.","# Recall Roundup: Frito-Lay, Coca Cola and undeclared sulphur dioxide
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+**UK recalls**
+
+## Undeclared peanuts
+
+In the UK this week, Safa Food 1 Limited is recalling **Dolma Spices** because they contain peanuts which are not mentioned on the label, posing a health risk for individuals with a peanut allergy.
+
+Recalled product:
+
+**Dolma Spices****Pack size:**100g**Batch code:**210624**Best before:**June 2026
+
+
+Consumers with a peanut allergy who have purchased this product should not consume it and are advised to return it to the place of purchase for a full refund.
+
+## Undeclared sulphur dioxide
+
+Hogan’s Turkey is recalling its **Farm Turkey Burgers** because they contain sulphur dioxide, which is not declared on the label, posing a health risk for individuals with a sensitivity to sulphur dioxide or sulphites. This product is sold in Dunnes stores in Northern Ireland only.
+
+### Recalled product:
+
+**Hogan’s Farm Turkey Burgers****Pack size:**400g**Use by:**25 March 2025, 26 March 2025, and 28 March 2025
+
+
+Consumers with a sensitivity to sulphur dioxide or sulphites who have purchased this product should not consume it and are advised to return it to the place of purchase for a full refund.
+
+## Undeclared peanuts
+
+Damasgate Wholesale is recalling Sofra Garlic Powder due to the presence of undeclared peanuts, posing a health risk for individuals with a peanut allergy.
+
+### Recalled product:
+
+**Sofra Garlic Powder****Pack size:**100g**Lot number:**All lot numbers**Best before:**All best before end dates
+
+
+Consumers with a peanut allergy who have purchased this product should not consume it and are advised to return it to the place of purchase for a full refund.
+
+## Undeclared soya
+
+Tesco is recalling various **Tesco Free From Meal Kits** because they contain undeclared soya, posing a health risk for individuals with a soya allergy.
+
+### Recalled products:
+
+**Tesco Free From Katsu Curry Meal Kit****Pack size:**250g**Best before:**All dates up to and including 12 December 2025
+
+**Tesco Free From Sweet & Sour Meal Kit****Pack size:**250g**Best before:**All dates up to and including 19 May 2025
+
+
+Consumers with a soya allergy who have purchased these products should not consume them and are advised to return them to the place of purchase for a full refund.
+
+
+**US recalls**
+
+## Undeclared milk
+
+In the US this week, Frito-Lay has issued a recall of a limited number of 13 oz. bags of **Tostitos Cantina Traditional Yellow Corn Tortilla Chips** that may include nacho cheese tortilla chips, potentially containing undeclared milk. This poses a risk for individuals with a milk allergy or severe sensitivity.
+
+No allergic reactions related to this matter have been reported to date. No other Tostitos products, flavours, sizes, or variety packs are recalled.
+
+### Recalled product:
+
+**Tostitos Cantina Traditional Yellow Corn Tortilla Chips****UPC:**28400 52848**Guaranteed Fresh date:**20 MAY 2025**Manufacturing codes:**471106504 18 13:XX, 471106505 85 13:XX, 471106506 85 13:XX, or 471106507 85 13:XX (where “XX” is any number from 30 up to 55)
+
+
+Consumers with a milk allergy or severe sensitivity who have purchased this product should not consume it and are advised to discard it immediately.
+
+## Plastic contamination
+
+Coca-Cola has issued a recall for over 10,000 cans of its **Original Coca-Cola beverage** due to the presence of plastic contaminants. The recall, initially announced by a manufacturing partner on 6 March, has now been classified as a Class II recall by the US Food and Drug Administration (FDA), indicating a potential health risk.
+
+### Recalled product:
+
+**Original Coca-Cola (12-pack cans)****Pack size:****12-ounce cans (864 cases)****Manufacturer:****Reyes Coca-Cola Bottling, LLC****Illinois and Wisconsin**
+
+
+While the contamination is not expected to cause severe illness, the FDA warns that affected cans could lead to temporary or medically reversible health consequences.
+
+Consumers concerned about Coca-Cola recalls can visit the brand’s website or contact customer service for further information.
+
+## Undeclared milk
+
+Cromer Food Services, Inc. is recalling all lots of its CFS Cromer Food Service brand **Chicken Salad on White Sandwich** because it contains undeclared milk, posing a risk for individuals with a milk allergy or severe sensitivity. No illnesses have been reported to date.
+
+### Recalled product:
+
+**CFS Cromer Food Service Chicken Salad on White Sandwich****UPC:**31166, 13172**Use by date:**From 01/03/2025 to 04/01/2025
+
+
+Consumers with a milk allergy or severe sensitivity who have purchased this product should not consume it and are urged to return it to the place of purchase for a full refund or discard the product.
+
+Consumers who have purchased any of the above products and have an allergy or sensitivity to the respective undeclared allergens should not consume them and are advised to return them to the place of purchase for a full refund.",www.newfoodmagazine.com,2025-03-28,27,"Recall Roundup: Frito-Lay, Coca Cola and undeclared sulphur dioxide - New Food Magazine",article,0.03964632323,56,271,174.4156863
+https://www.newfoodmagazine.com/people/bill-marler/,false,"This is a directory page with a list of articles, not a single news article.",Bill Marler,News stories and articles referencing Bill Marler on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Bill Marler - News, Articles and Whitepapers - New Food Magazine",article,0.05805104611,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/pepsico-uk/,false,Reports on a specific corporate action (PepsiCo's partnership expansion) with news-style reporting,PepsiCo UK,News stories and articles referencing PepsiCo UK on New Food Magazine,"PepsiCo has announced a major expansion of its partnership with FareShare, funding two key programmes in 2025 aimed at reducing food waste and helping over 600 people in Leicestershire find employment opportunities. The £210,000 grant will build on seven years of impactful collaboration.
+
+List view / Grid view
+
+# PepsiCo UK
+
+
+New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.",www.newfoodmagazine.com,2025-04-10,14,"PepsiCo UK - News, Articles and Whitepapers - New Food Magazine",article,0.05815790183,23,111,174.4156863
+https://www.newfoodmagazine.com/organisations/arla-foods/,false,"Contains multiple articles and a list of news stories, not a single news article",Arla Food,News stories and articles referencing Arla Food on New Food Magazine,"Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+List view / Grid view
+
+# Arla Food
+
+
+The partnership will see Arla Foods leverage its expertise in dairy innovation, whilst benefitting from the strong brand recognition of Mondelēz International's Milka.
+
+The report indicates that there is an urgent need for further cross-sector collaboration in order for the dairy industry to develop sustainably and ethically.
+
+In recent times, the dairy processing equipment market has innovated, introduced new product lines and worked fervently to meet the ever-incrementing demand for all dairy products. The dairy processing equipment market is faced with challenges that arise from increased competition, infusion of high technology and the need to keep up…
+
+4 April 2017 | By New Food
+
+This week, Arla Foods and its farmer owners are urging the UK Government to recognise and protect the future of dairy farmers
+
+1 March 2017 | By New Food
+
+New Food's Health Ingredients Month comes to a close and we look back at precisely what we learned about trends, challenges and innovation...
+
+3 February 2017 | By Claus Andersen | Category & Application Manager | Arla Foods Ingredients
+
+In the latest in our Health Ingredients Month, Arla Food Ingredients' Claus Andersen argues that dairy companies can lead the way in tackling food waste...
+
+25 January 2017 | By New Food
+
+Arla Foods Ingredients has unveiled a new generation of whey hydrolysates set to take gold standard proteins into the mainstream sports nutrition market...
+
+16 August 2016 | By New Food
+
+In the second of two infographics courtesy of Arla Foods, the importance of maintaining a young body age by incorporating an increased consumption of whey proteins and milk material into our everyday diet is explored.
+
+15 August 2016 | By New Food
+
+In the first of two infographics courtesy of Arla Foods, we explore how acid whey can be transformed into new, exciting products offering a solution to the increasing issue of waste in the dairy industry.",www.newfoodmagazine.com,2025-04-09,15,"Arla Food - News, Articles and Whitepapers - New Food Magazine",article,0.06373346852,56,170,174.4156863
+https://www.newfoodmagazine.com/news/250642/gails-drops-soya-milk-surcharge-after-pressure-from-peta-campaign/,true,Reports on a specific event (Gail's dropping soya milk surcharge) with news-style reporting,Gail’s drops soya milk surcharge after pressure from PETA campaign,"From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.","# Gail’s drops soya milk surcharge after pressure from PETA campaign
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Gail’s Bakery will eliminate the surcharge on soya milk from 21 May 2025, following mounting public pressure and a national campaign by animal rights group PETA.
+
+The fast-growing UK chain, which charges up to 60p for oat and soya milk, has confirmed it will drop the fee for soya, but continue charging extra for oat milk in coffee and tea.
+
+A spokesperson for Gail’s explained the decision reflects the company’s focus on sustainability and customer choice:
+
+We understand choice is important, which is why we’re proud to offer British-grown oat milk and soya as dairy alternatives. From May 21, there will be no additional charge for soya milk in our bakeries. We want to make it easier for everyone to enjoy their coffee or tea the way they like it, while remaining dedicated to sourcing high-quality ingredients that are both delicious and sustainable.”
+
+
+This change comes after PETA planned protests, a high-profile social media campaign, and more than 12,000 letters from supporters urging Gail’s to drop what they called a “punitive” plant milk price.
+
+PETA Vice President of Vegan Corporate Projects, Dawn Carr, welcomed the move, stating:
+
+Charging more for plant milk leaves a bad taste in customers’ mouths, particularly when it is a choice they make for their health, to be kind to cows, or for the planet. PETA celebrates Gail’s taking the first step in offering soya without the surcharge, but to spare cows from harm and reduce methane emissions, the oat-milk upcharge also has to be ground down.”
+
+
+The announcement comes as the demand for plant-based milks surges. With one in three Britons now regularly choosing non-dairy alternatives, traditional dairy consumption has seen a steady decline, dropping nearly 50 percent in the UK over the past five decades.
+
+## Similar changes in chains nationally and across the pond
+
+Gail’s joins a growing number of coffee chains making similar changes. Caffè Nero, Costa Coffee and Starbucks already offer at least one dairy-free option without an added fee. Pret A Manger and Patisserie Valerie have also embraced the shift toward more inclusive pricing on vegan milk.
+
+Across the Atlantic, the movement is gaining similar momentum. The five largest US coffee chains — Dunkin’, Starbucks, Tim Hortons, Dutch Bros, and Scooter’s Coffee — now all provide dairy-free milk options without additional cost.
+
+Even celebrity voices have entered the fray. Just last month, music legend Sir Paul McCartney wrote to US chain Peet’s Coffee urging them to eliminate their plant milk surcharge. The company quickly responded, removing the fee shortly after.
+
+McCartney wrote:
+
+It recently came to my attention that Peet’s has an extra charge for plant-based milks as opposed to cow’s milk. I must say this surprised me, as I understand that your company is committed to reducing methane emissions and water waste, yet cow’s milk significantly contributes to them.”
+
+
+With major names on both sides of the Atlantic dropping the plant milk premium, the pressure is on for the rest of the industry to follow suit.",www.newfoodmagazine.com,2025-04-17,7,Gail’s drops soya milk surcharge after pressure from PETA campaign - New Food Magazine,article,0.03590190582,51,259,174.4156863
+https://www.newfoodmagazine.com/news/249964/tonys-chocolonely-chocolate-recall-2025/,true,Reports on a specific real-world event (chocolate recall) with news-style reporting,Tony's Chocolonely recalls chocolate bars over safety concerns,Tony’s Chocolonely recalls Dark Almond Sea Salt and Everything Bar due to potential small stones. Check affected lot codes and claim a refund or replacement.,"# Tony’s Chocolonely recalls chocolate bars over safety concerns
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.
+
+Tony’s Chocolonely has issued a precautionary recall for select chocolate bars due to potential contamination concerns. Credit: Shutterstock
+
+*Tony’s Chocolonely has issued a recall for specific batches of two chocolate bars in the UK and Ireland due to the potential presence of small stones. The company has issued the recall with the warning that this is NOT an April Fools.*
+
+The company is recalling certain batches of its Dark Almond Sea Salt 180g and Everything Bar 180g as a precautionary measure to ensure consumer safety. While the likelihood of contamination is low, the decision has been made to remove affected products from sale.
+
+### Affected products:
+
+-
+**Dark Almond Sea Salt 180g**-
+Lot codes: 162633, 162614, 163061
+
+-
+Best before: 28.02.2026 (162633, 162614), 02.04.2026 (163061)
+
+
+-
+-
+**Everything Bar 180g**-
+Lot codes: 4331, 4332, 4333
+
+-
+Best before: 26.11.2025 (4331), 27.11.2025 (4332), 28.11.2025 (4333)
+
+
+-
+
+No other Tony’s Chocolonely products are affected.
+
+The brand is working with retailers and food safety authorities to remove impacted bars from shelves. Consumers who have purchased any of the recalled bars are advised not to consume them and instead return them to the place of purchase for a refund or replacement. Further details on how to check lot codes and claim a refund are available at: https://uk.tonyschocolonely.com/pages/recall-fo-intl-0325.
+
+A spokesperson for Tony’s Chocolonely said:
+
+*We are extremely sorry for any inconvenience this recall may cause. While the probability of a product being affected is low, we prioritise consumer safety above all else. We sincerely apologise to our customers and retail partners.*
+
+### About Tony’s Chocolonely
+
+Founded in 2005 by Dutch journalists investigating unethical cocoa sourcing, Tony’s Chocolonely has positioned itself as a leader in ethical chocolate production. The company works directly with cocoa farmers in Ghana and Côte d’Ivoire, ensuring fair pay and sustainable practices. Tony’s Chocolonely is a certified B-Corp and Fairtrade brand, advocating for an exploitation-free cocoa industry.
+
+For further information, visit: https://uk.tonyschocolonely.com.",www.newfoodmagazine.com,2025-04-02,22,Tony's Chocolonely recalls chocolate bars over safety concerns - New Food Magazine,article,0.0342849068,49,246,174.4156863
+https://www.newfoodmagazine.com/organisations/dmk/,false,"Contains multiple articles, not a single news article reporting a specific event",DMK,News stories and articles referencing DMK on New Food Magazine,"Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+List view / Grid view
+
+# DMK
+
+
+16 June 2015 | By Victoria White
+
+With a turnover of 5.3 billion euros, the DMK Group successfully built on the previous year's excellent results in the past fiscal year...
+
+22 May 2015 | By Victoria White
+
+Of the 84.6% of DOC Kaas members who turned out to vote at their general assembly on Thursday 21 May, 95.3% voted in favour of a merger with the DMK Group...
+
+22 April 2015 | By Victoria White
+
+ArNoCo, the joint venture between Arla and the DMK, has entered a new stage with the opening of a production facility at DMK’s Nordhackstedt site.
+
+12 August 2014 | By Arla
+
+Production has begun at a new whey and lactose production facility that is a joint venture between Denmark’s Arla Foods Ingredients and German dairy co-operative Deutsches Milchkontor...
+
+31 August 2011 | By Arla
+
+DMK and Arla have established a task force to develop a business case for the joint manufacture of milk powder...
+
+18 March 2011 | By Arla Foods
+
+DMK and Arla Foods will establish a 50/50 pct. joint venture to start a whey processing partnership for the global food manufacturing industry...",www.newfoodmagazine.com,2025-04-09,15,"DMK - News, Articles and Whitepapers - New Food Magazine",article,0.06176434147,32,130,174.4156863
+https://www.newfoodmagazine.com/organisations/tesco/,false,"Contains multiple articles and news snippets about Tesco, not a single news article",Tesco,News stories and articles referencing Tesco on New Food Magazine,"Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.
+
+List view / Grid view
+
+# Tesco
+
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Fruit-led brews are taking over the UK beer market, with Tesco reporting a 250 percent sales increase as demand for lighter, refreshing styles soars.
+
+As National Apprenticeship Week comes to a close, New Food’s Assistant Editor Ben Cornwell speaks to leading voices across the food industry to uncover how apprenticeships are not only transforming individual careers but also tackling critical skills shortages and future-proofing the sector.
+
+The supermarket chain has urged the government to provide support to help UK farmers transition to sustainable, net zero agriculture.
+
+Tesco has announced the launch of its tenth rail service, which will transport an additional 31 million cases of goods annually across the UK. This initiative marks a significant shift towards rail logistics, reducing the reliance on lorry transportation.
+
+Tesco has made a public commitment to ensuring high welfare throughout the entire lifecycle of farmed decapod crustaceans in their supply chain, from farming to slaughter.
+
+Supermarket giant Tesco has revealed plans to allow all of its fresh chicken to be grown with 20 percent more space than the industry standard by the first half of 2025.
+
+During Allergy Awareness Week, supermarket giant Tesco has confirmed that it will donate 10p from every own brand Free From product to The Natasha Allergy Research Foundation.
+
+Grocery price inflation has dropped to 3.2 percent and, with the help of supermarket promotions, UK households have saved £1.3 billion according to latest data from Kantar.
+
+The W23 Global fund will aim to offer investors incomparable access to transformative innovation in grocery and sustainability across the globe.",www.newfoodmagazine.com,2025-03-31,24,"Tesco - News, Articles and Whitepapers - New Food Magazine",article,0.06058687022,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250398/cargill-singapore-innovation-centre-relaunch/,true,Reports on a specific corporate event (Cargill Innovation Center relaunch) with factual details.,Cargill reopens Singapore Innovation Center for Asia,"Cargill reopens its upgraded Singapore Innovation Center to co-create food solutions for Asia, focusing on innovation, indulgence, and consumer trends.","# Cargill reopens Singapore Innovation Center to drive food innovation in Asia
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+Guests tour Cargill’s newly upgraded Innovation Center in Singapore, featuring a culinary suite, Chocolate Academy and advanced R&D labs tailored to Asia’s food trends
+
+Cargill has reopened its newly upgraded *Innovation Center in Singapore*. The launch supports its vision of creating innovative food solutions *for Asia, from Asia*. The project is backed by the Singapore Economic Development Board (EDB) and Enterprise Singapore (EnterpriseSG).
+
+The reopening event brought together customers, media, and government officials. Guests toured the new facility and sampled a range of new food products. These included chocolate frappés, sparkling tea sodas with less sugar, indulgent bakery items, and chicken nuggets with local flavours.
+
+John Fering, Group President of Food APAC at Cargill, said the centre will help customers respond faster to shifting consumer trends.
+
+“Consumers across Asia want new tastes, better health benefits, and great sensory experiences. With our upgraded Innovation Center, we can co-create solutions that reflect local preferences and deliver strong commercial value.”
+
+
+## Singapore: a growing hub for food innovation
+
+The modernised site gives Cargill greater research and development power. It combines science, innovation, and culinary creativity under one roof. Importantly, it also strengthens Singapore’s role as a key global centre for food innovation.
+
+“Consumers across Asia want new tastes, better health benefits, and great sensory experiences. With our upgraded Innovation Center, we can co-create solutions that reflect local preferences and deliver strong commercial value.”
+
+New facilities include a restaurant-style kitchen, a flexible test area modelled on fast food workflows, and a Chocolate Academy. These spaces allow chefs and food developers to test recipes, tweak techniques, and refine menus before going to market. The centre also features labs for bakery, dairy, beverages, and sensory testing.
+
+Michelle Tan, Vice President at EDB, said the relaunch would “help push the boundaries of next-gen food innovation.” She added that it builds deep capabilities in food science and supports Singapore’s long-term goals in the agri-food space.
+
+Amreeta Eng, Executive Director at Enterprise Singapore, welcomed the expansion. She said it offers new chances for partnerships with Singapore-based food start-ups, accelerators, and SMEs.
+
+## Tapping into Asia’s booming food market
+
+Cargill’s move comes at a time of fast growth in Asia’s foodservice and indulgence sectors. A recent Cargill survey found that 70% of consumers are willing to pay more for exciting flavours. Meanwhile, 82% want multi-sensory experiences when enjoying treats like chocolate, ice cream, and bakery items.
+
+These findings align with wider market trends. In 2024, the Asia Pacific foodservice sector was worth over USD 400 billion. It is set to grow by more than 15% per year and could reach nearly USD 1.7 trillion by 2034. This growth is driven by a rising middle class, busy lifestyles, and increasing demand for food delivery and takeout.
+
+## Innovation, for Asia from Asia
+
+Singapore is now home to one of Cargill’s four Innovation Centers in Asia. The launch also coincides with Singapore’s 60th birthday. It highlights Cargill’s long-standing presence in the country and its future ambitions for the region.
+
+With this investment, Cargill aims to help its partners bring better, faster, and more localised food solutions to market. The company is focused on co-developing new ideas that meet Asia’s evolving food preferences—while also keeping sustainability and consumer wellbeing at the core.",www.newfoodmagazine.com,2025-04-10,14,Cargill reopens Singapore Innovation Center for Asia,article,0.03749548226,53,255,174.4156863
+https://www.newfoodmagazine.com/news/249675/carlsberg-sverige-leads-circular-economy-push-by-turning-beer-dredge-into-food/,true,Reports on a specific event (Carlsberg's initiative) in a news-style format,Carlsberg Sverige leads circular economy push by turning beer dredge into food,"Carlsberg Sverige is joining forces with key industry players to pioneer circular economy innovation, transforming beer dredge into food.","# Carlsberg Sverige leads circular economy push by turning beer dredge into food
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+Brewer´s spent grain, also known as dredge, is a by-product of beer production. Photo: Carlsberg Sverige
+
+Carlsberg Sverige is joining forces with key Swedish industry players in the Brewed & Renewed research project to transform brewers’ spent grain, an abundant by-product of beer production, into a valuable food ingredient.
+
+Led by RISE, Sweden’s leading research institute, the initiative brings together Axfood, Axfoundation, Bagerigruppen, Elajo and Fazer to explore innovative ways to integrate this nutrient-rich resource into products like bread and breakfast cereals. By scaling up its use in food production, the project aims to reduce waste, improve resource efficiency and advance the circular economy.
+
+## Transforming dredge into value
+
+Every year, Sweden generates around 80,000 tonnes of brewers’ spent grain — commonly referred to as dredge — most of which is currently used for animal feed, biogas or composting. However, this by-product is packed with protein, fibre, vitamins, minerals and antioxidants, making it an ideal ingredient for human consumption.
+
+Tim Nielsen, project leader at RISE said:
+
+By bringing together actors from the entire value chain, the challenges that exist along the entire value chain can be solved, while the step from research to practical application is reduced. The hope is that the project will contribute to making brewer’s spent grain a valuable ingredient in a variety of food products, both new and old.”
+
+
+By repurposing food industry sidestreams, Brewed & Renewed aligns with the principles of a circular economy, ensuring that raw materials are used more efficiently, reducing environmental impact and creating new value from what would otherwise be discarded.
+
+## Overcoming challenges in circular food production
+
+Despite its potential, scaling up the use of dredge in food production comes with challenges. In its raw form, dredge is wet and highly perishable, making storage, transportation and processing a hurdle. Researchers are investigating on-site drying at breweries and fermentation techniques to improve shelf life and maintain nutritional value.
+
+Additionally, the high fibre content of dredge affects food texture and flavour. By fine-tuning processing methods, scientists are working to integrate this ingredient into common food products without compromising quality.
+
+## Carlsberg Sverige commitment to a sustainable future
+
+For Carlsberg Sverige, Brewed & Renewed is a natural extension of its mission to reduce waste and embrace a circular economy.
+
+Jonas Kudermann, Production and Logistics Manager at Carlsberg Sverige explained:
+
+Utilising residual products from beer brewing is an important part of a more circular economy. By participating in Brewed & Renewed, we continue our commitment to minimising our environmental footprint by recycling all residual products. We hope to be able to take the next step to make dredge a natural part of Swedish food production.”
+
+
+Furthermore, the project also aligns with the company’s health and nutrition goals, as highlighted by Anna Anderberg, Sustainability Manager at Carlsberg Sverige:
+
+Dredge is rich in protein, fibre, vitamins, minerals and also antioxidants. There is great potential in both sustainability and health if you manage to take advantage of it.”
+
+
+## A blueprint for circular food systems
+
+Brewed & Renewed, funded by Formas, Sweden’s sustainability research council, will run from 2025 to 2026. The project’s goal is to optimise every step — from brewery to consumer — ensuring dredge-based foods are safe, nutritious and scalable.
+
+Each partner plays a key role in making this circular economy vision a reality. Axfood and Axfoundation contribute expertise in sustainable food retail and distribution, Bagerigruppen brings bakery know-how, while Elajo develops advanced drying and processing technologies. Fazer, a leader in sustainable food solutions, will help integrate dredge into market-ready products.
+
+If successful, Brewed & Renewed could redefine how food and beverage industries manage their sidestreams, transforming beer waste into a staple ingredient for the future.",www.newfoodmagazine.com,2025-03-25,30,Carlsberg Sverige leads circular economy push by turning beer dredge into food - New Food Magazine,article,0.0381015965,54,263,174.4156863
+https://www.newfoodmagazine.com/people/professor-susan-jebb/,false,"Contains multiple news snippets and summaries, not a single complete news article.",Professor Susan Jebb,News stories and articles referencing Professor Susan Jebb on New Food Magazine,"The UK’s Food Standards Agency has been awarded £1.4m to…
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+List view / Grid view
+
+
+The UK’s Food Standards Agency has been awarded £1.4m to…
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Professor Susan Jebb will step down from her role as…
+
+Professor Susan Jebb will step down from her role as Chair of the UK FSA in June 2024 as the Department for Health and Social Care begins a search for a new chair.
+
+The 2022 “Our Food” report has warned that staff shortages…
+
+The 2022 “Our Food” report has warned that staff shortages could make it harder to identify food safety threats.
+
+FSA Chairwoman Professor Susan Jebb has clarified comments made in…
+
+FSA Chairwoman Professor Susan Jebb has clarified comments made in a recent article linking bringing in cake with passive smoking.
+
+Professor Susan Jebb was a major contributor to the landmark…
+
+Professor Susan Jebb was a major contributor to the landmark report on obesity in 2007 and is currently an advisor to the National Food Strategy.
+
+Obesity rates are on the rise, but research suggests a…
+
+Obesity rates are on the rise, but research suggests a sugar tax could offer a solution.
+
+The so-called sugar tax took effect at the beginning of…
+
+The so-called sugar tax took effect at the beginning of April, raising the price of sugary drinks and forcing some manufacturers to reformulate in order to bring their products below the threshold. But was it the best decision for the British Government and the health of the population?",www.newfoodmagazine.com,2025-04-01,23,"Professor Susan Jebb - News, Articles and Whitepapers - New Food Magazine",article,0.06124040574,45,136,174.4156863
+https://www.newfoodmagazine.com/organisations/tecnologico-de-monterrey/,false,"This is a page about Tecnológico de Monterrey, not a single news article.",Tecnológico de Monterrey,News stories and articles referencing Tecnológico de Monterrey on New Food Magazine,"Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+List view / Grid view
+
+# Tecnológico de Monterrey
+
+
+The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.",www.newfoodmagazine.com,2025-03-31,24,"Tecnológico de Monterrey - News, Articles and Whitepapers - New Food Magazine",article,0.05805305568,23,111,174.4156863
+https://www.newfoodmagazine.com/z_webinar_form/spex-an-antylia-scientific-company-3-2-4-3-3-2-2/,false,"This page describes the website's use of cookies, not a news article.",Perten,Perten,"This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
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+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-15,9,Perten,article,0.02862301577,28,229,174.4156863
+https://www.newfoodmagazine.com/topic/recalls/,false,"This page lists multiple recall announcements, not a single news article.",recalls,News stories and articles referencing recalls on New Food Magazine,"Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+List view / Grid view
+
+# recalls
+
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.
+
+Sainsbury’s has issued a recall for its Taste the Difference Belgian Milk Chocolate Honeycomb Pretzel due to possible metal contamination.
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this…
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Coca-Cola has recalled over 10,000 cans of its Original Coca-Cola due to plastic contamination. The FDA has classified it as a Class II recall, advising consumers to check batch numbers and avoid affected products.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.",www.newfoodmagazine.com,2025-04-16,8,"recalls - News, Articles and Whitepapers - New Food Magazine",article,0.06215271987,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/food-security/,false,"Contains multiple articles, not a single news article",Food Security,News stories and articles referencing Food Security on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Food Security
+
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
+
+Wawira Njiru, CEO of Food4Education, has been named on CNBC’s 2025 Changemakers list for transforming school feeding in Africa.
+
+Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
+
+Africa is often seen through the lens of food insecurity, but a quiet revolution is underway. Professor Chris Elliott explores how the continent could become a global food powerhouse.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+This week, Professor Chris Elliott reveals the launch of a new community initiative that aims to serve generous portions of safe honest food for Europe and beyond.
+
+Groundbreaking new research identifies the Andes as the origin of the Irish potato famine pathogen, reshaping efforts to combat crop diseases.
+
+The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
+
+Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.",www.newfoodmagazine.com,2025-04-22,2,"Food Security - News, Articles and Whitepapers - New Food Magazine",article,0.06474034876,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/food-standards-agency-fsa/,false,Contains multiple articles and content collections rather than a single news article.,Food Standards Agency (FSA),News stories and articles referencing Food Standards Agency (FSA) on New Food Magazine,"Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.
+
+List view / Grid view
+
+# Food Standards Agency (FSA)
+
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+The FSA is updating its best practice guidance on food allergen information for food businesses to ensuring greater safety and inclusion for customers with food hypersensitivities.
+
+The Food Standards Agency (FSA) reveal the UK's top food hygiene fails, highlighting risks consumers face during this festive season. Here are their expert tips to stay safe this Christmas.
+
+Consumers advised to monitor caffeine intake from supplements as food standards bodies highlight risks of high doses.
+
+The Food Standards Agency (FSA) has launched a campaign urging businesses to display their food hygiene ratings online.
+
+Professor Chris Elliott explores the unexpected shift in food safety management proposed by the FSA and its potential implications for the industry.
+
+Lough Neagh, the largest freshwater lake in the British Isles, is facing an environmental crisis of unprecedented scale. Once a haven for wildlife and a crucial source of drinking water, the lake turned a murky green in the summer of 2023 due to a massive bloom of bacteria. As the…
+
+With the FSA confirming that monk fruit decoctions are “not novel” foods, David Thorrold sat down with New Food to explain the process behind the ruling and his visions for the future of this natural sweetener.
+
+Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.
+
+Regulatory approval has been given to Meatly, making it the first European company to be authorised to sell cultivated meat.
+
+With the UK general election drawing closer, AIMS’ Jason Aldiss advocates for modernised food regulations, improved technologies, and streamlined oversight to support the UK's meat industry and consumer safety.",www.newfoodmagazine.com,2025-04-03,21,"Food Standards Agency (FSA) - News, Articles and Whitepapers - New Food Magazine",article,0.06216057253,62,176,174.4156863
+https://www.newfoodmagazine.com/people/professor-chris-elliott/,false,"This page is a collection of articles and podcast episodes, not a single news article.",Professor Chris Elliott,News stories and articles referencing Professor Chris Elliott on New Food Magazine,"Discover how Chris Elliott reveals the dark side of erratic…
+
+Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
+
+List view / Grid view
+
+
+Discover how Chris Elliott reveals the dark side of erratic…
+
+Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
+
+Explore expert insights on food safety, from allergen prevention to…
+
+Explore expert insights on food safety, from allergen prevention to technical training and digital food integrity.
+
+This year, New Food’s Food Integrity Global conference will be…
+
+This year, New Food’s Food Integrity Global conference will be taking place in the heart of Europe! Be the first to find out speakers here…
+
+The food and beverage industry is evolving, but what trends…
+
+The food and beverage industry is evolving, but what trends will shape the sector in the next 12 months? Find out New Food’s trend predictions here…
+
+Josh and Grace take a look back at how 2023…
+
+Josh and Grace take a look back at how 2023 fared for the food and beverage industry with Professor Chris Elliott and assess whether our trend predictions were spot-on or missed the mark.
+
+Get a taste of Food Integrity Global 2023: Dive into…
+
+Get a taste of Food Integrity Global 2023: Dive into expert insights on food safety, sustainability, and innovation. Download the Food Integrity Report now.
+
+Multiple sources have suggested that the UK Government is in…
+
+Multiple sources have suggested that the UK Government is in talks with retailers to launch a voluntary price cap scheme.
+
+Professor Chris Elliott speaks to New Food's Joshua Minchin live…
+
+Professor Chris Elliott speaks to New Food's Joshua Minchin live at Twickenham during the Food Safety Conference.
+
+The New Food team (with a new addition) take you…
+
+The New Food team (with a new addition) take you behind the scenes of the Food Safety Conference and reveal what goes into putting on a global food and beverage conference.
+
+Download our new report, written by food safety expert Professor…
+
+Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
+
+The New Food Podcast calls on two experts, Professor Chris…
+
+The New Food Podcast calls on two experts, Professor Chris Elliott and Dr Richard Volpe, to discuss why inflation is affecting food prices so brutally across the globe, and what food safety concerns might arise as a result.
+
+Denis Lynn founded on of Northern Ireland’s most successful food…
+
+Denis Lynn founded on of Northern Ireland’s most successful food manufacturers and non-profit organisation Foundation Earth.
+
+Three key figures in the industry discuss the biggest challenges…
+
+Three key figures in the industry discuss the biggest challenges in food safety and fraud, exploring how food integrity has evolved and anticipated future issues.
+
+Dr Ernest Teye, Director of The Africa Centre for Food…
+
+Dr Ernest Teye, Director of The Africa Centre for Food Fraud and Safety, underlines the importance of innovation in the fight against food fraud in sub-Saharan Africa and demonstrates recent progress in the region.
+
+Results of a survey completed by National Craft Butchers (NCB)…
+
+Results of a survey completed by National Craft Butchers (NCB) has revealed the steps local butchers are taking to try to improve the climate credentials of their trade.",www.newfoodmagazine.com,2025-04-16,8,"Professor Chris Elliott - News, Articles and Whitepapers - New Food Magazine",article,0.06318488265,77,176,174.4156863
+https://www.newfoodmagazine.com/core_topic/retail-hospitality/,false,"Contains multiple articles, not a single news article",Retail & Hospitality,News stories and articles referencing Retail & Hospitality on New Food Magazine,"Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+List view / Grid view
+
+# Retail & Hospitality
+
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+Arla Foods and DMK Group have announced their intention to merge, creating the largest dairy cooperative in Europe. With a combined revenue of €19 billion, the merger will strengthen dairy production and innovation, benefiting over 12,000 farmers and consumers worldwide.
+
+Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Capri-Sun is expanding its no added sugar range with two new drinks, Capri-Sun Zero Cola and Capri-Sun Zero Monster Alarm, both made with fruit juices and offering under 0.5g of sugar per 100ml.
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Tony’s Chocolonely has recalled specific batches of its Dark Almond Sea Salt and Everything Bar chocolate due to the possible presence of small stones.",www.newfoodmagazine.com,2025-04-22,2,"Retail & Hospitality - News, Articles and Whitepapers - New Food Magazine",article,0.06532220552,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250195/arla-foods-ingredients-showcases-mfgm-benefits-beyond-infant-formula/,true,Reports on a specific corporate action (Arla Foods Ingredients' campaign launch) in a news-like format.,Arla Foods Ingredients showcases MFGM's benefits beyond infant nutrition,"Arla Foods Ingredients launches the Whey360 campaign to raise awareness of MFGM's benefits beyond infant nutrition, showcasing its potential in adult functional foods and toddler meals.","# Arla Foods Ingredients showcases MFGM benefits beyond infant formula
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Arla Foods Ingredients’ Whey360 campaign showcases the diverse applications of milk fat globule membrane (MFGM) in adult functional foods and toddler meals. Credit: Shutterstock
+
+Arla Foods Ingredients has launched the Whey360 campaign to highlight the benefits of milk fat globule membrane (MFGM) beyond infant formula. This follows a ruling by the Danish Veterinary and Food Administration, confirming that MFGM is not classified as a novel food in the EU. This means MFGM can now be declared on food products for both infants and adults.
+
+## What is MFGM and why is it important?
+
+MFGM is a natural component of breast milk and is rich in whey protein, complex milk lipids (phospholipids and Omega-3 fatty acids), and other important nutrients. While MFGM’s benefits for early life nutrition are well known, Arla Foods Ingredients was the first to offer MFGM for infant formula. Now, the company is working to raise awareness of its broader potential in other food categories.
+
+Arla’s MFGM ingredients are a complete source of essential amino acids and complex lipids. They are also high in Vitamin B12, helping to address a widespread micronutrient deficiency, and contain choline, which supports metabolic health. With 53% of adults globally showing interest in functional foods, MFGM’s benefits are gaining more attention.
+
+## New concepts and recipes to promote MFGM
+
+The Whey360 campaign introduces three new functional nutrition concepts for adults and children:
+
+- A squeezable cheese
+- A kids’ UHT drink
+- A high-protein drinking yoghurt
+
+The campaign also features three recipes designed to create nutrient-packed “mini-meals” for toddlers:
+
+- A drinkable fruit yoghurt with a straw
+- A squeezable smoothie
+- An instant porridge mix
+
+## The power of MFGM: on-pack claims
+
+MFGM’s versatility is also supported by the ability to make on-pack claims, such as “high in protein,” “contains Omega-3,” “rich in B12,” and “contains milk phospholipids,” as per EU Regulation (EC) 1924/2006.
+
+## Henrik Jacob Hjortshøj on MFGM’s growing potential
+
+Henrik Jacob Hjortshøj, Head of Sales Development, Functional Nutrition at Arla Foods Ingredients, said: “After nearly two decades working with MFGM in infant nutrition, we are excited to explore its benefits in other product categories. MFGM is a powerful combination of whey protein, milk lipids, vitamins, and micronutrients. Our goal is to show how MFGM can be used to create innovative functional nutrition products for people of all ages.”
+
+He also welcomed the EU’s decision on MFGM’s non-novel food status. “This decision is a huge step in helping us provide advanced nutrition. With clear documentation, we are excited to see more customers incorporate MFGM into both food and infant nutrition products, raising consumer awareness worldwide.”
+
+For more information on Arla Foods Ingredients and their MFGM range, visit their website.",www.newfoodmagazine.com,2025-04-04,20,Arla Foods Ingredients showcases MFGM's benefits beyond infant nutrition,article,0.03566807617,46,255,174.4156863
+https://www.newfoodmagazine.com/organisations/meatable/,false,"This is a page about Meatable with a list view, not a single news article",Meatable,News stories and articles referencing Meatable on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Meatable
+
+
+We're delighted to invite you to join us in Amsterdam from 10 September to 11 September 2024 for this year's instalment of Food Integrity Global. Learn more about some of the leading sessions that are due to take place on Day One of our event - including panels on food…",www.newfoodmagazine.com,2025-04-22,2,"Meatable - News, Articles and Whitepapers - New Food Magazine",article,0.05771447258,23,111,174.4156863
+https://www.newfoodmagazine.com/people/jamie-robinson/,false,Reports on a specific event (Tesco launching a new product range) in a news-like format.,Jamie Robinson,News stories and articles referencing Jamie Robinson on New Food Magazine,"Tesco has launched a new range of Finest Wagyu steaks…
+
+Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.",www.newfoodmagazine.com,2025-03-31,24,"Jamie Robinson - News, Articles and Whitepapers - New Food Magazine",article,0.05821934828,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/ms/,false,"Contains multiple articles and a list view, not a single news article",M&S,News stories and articles referencing M&S on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+List view / Grid view
+
+# M&S
+
+
+Leading UK supermarket gives customers more autonomy by removing hundreds of best before dates in an effort to save up to 17 million food products.
+
+The report released by The Humane League has laid down the gauntlet to supermarkets, with Managing Director Vicky Bond accusing the retailers of “lagging behind”.",www.newfoodmagazine.com,2025-03-26,29,"M&S - News, Articles and Whitepapers - New Food Magazine",article,0.05869677777,29,121,174.4156863
+https://www.newfoodmagazine.com/people/ruth-davison/,false,"This is a profile or a mention of a person, not a news article reporting a specific event.",Ruth Davison,News stories and articles referencing Ruth Davison on New Food Magazine,"Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice…
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.",www.newfoodmagazine.com,2025-03-31,24,"Ruth Davison - News, Articles and Whitepapers - New Food Magazine",article,0.05886082929,21,106,174.4156863
+https://www.newfoodmagazine.com/topic/traceability/,false,"This page contains multiple articles and summaries, not a single news article.",Traceability,News stories and articles referencing Traceability on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Traceability
+
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+The French retailer strengthens its commitment to responsible seafood sourcing by signing The Nature Conservancy’s Tuna Transparency Pledge, joining a global effort to ensure full monitoring across industrial tuna fisheries by 2027.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+Alison Johnson at Food Forensics illustrates the importance of being proactive in assuring the safety of your product and how due diligence can be your saving grace.
+
+Food fraud continues to pose significant risks to global supply chains, undermining consumer trust and public health. Sterling Crew, Chair of the Food Authenticity Network and a leading food safety advocate, explores strategies to mitigate these threats and safeguard food authenticity.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
+
+In the latest episode of Food to Go, Dr Kristy Leissle, CEO and founder of African Cocoa Marketplace (ACM), sits down with Ben Cornwell to discuss the complexity of cocoa supply chains and ACM’s goal to not only streamline the process but also elevate the value of Africa’s cocoa.",www.newfoodmagazine.com,2025-04-22,2,"Traceability - News, Articles and Whitepapers - New Food Magazine",article,0.06558251599,61,175,174.4156863
+https://www.newfoodmagazine.com/topic/ingredients/,false,Contains multiple articles rather than a single news article,Ingredients,News stories and articles referencing Ingredients on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Ingredients
+
+
+Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+New research reveals tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds, unlocking new opportunities for functional and fermented ingredients.",www.newfoodmagazine.com,2025-04-24,0,"Ingredients - News, Articles and Whitepapers - New Food Magazine",article,0.0646074567,61,175,174.4156863
+https://www.newfoodmagazine.com/whitepaper/243787/iafp-roundtable-food-safety/,false,Reports on a specific event (IAFP Roundtable discussion) with a summary of the discussion and participants.,Sustainability versus safety,Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion.,"# eBook: Sustainability versus safety – can we safeguard our food and still achieve green goals?
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
+
+On 16 July 2024, at the IAFP Annual Meeting in Long Beach, California, New Food, in collaboration with the Life Science business of **Merck**, which operates as **MilliporeSigma in the U.S. and Canada**, gathered a panel of ten food and beverage experts to discuss the important link between sustainability and food safety. Dr. Darin Detwiler, founder of Food Safety University, led the discussion with representatives from * Kerry Group, the USDA, Nestlé, Merck*, and
+
+**. Together, they addressed crucial topics such as food protection, public health, and regulatory innovation.**
+
+*PepsiCo*As the industry increasingly adopts eco-friendly practices—like reducing waste and using plant-based ingredients—it’s vital to also consider potential risks to food safety. This eBook summarises insights shared by the experts, highlighting ongoing challenges in maintaining food safety while pursuing sustainability.
+
+The panel emphasised that continued efforts to prevent contamination—from pathogens, undeclared allergens, and foreign bodies—are essential. By prioritising these actions, the industry can reduce food waste and protect consumers
+
+- Bert De Vegt, Global Vice President – Food Protection at Kerry Group
+- Donna Garren, Executive Vice President of Science & Policy at the American Frozen Food Institute (AFFI)
+- Dr Isabel Walls, Senior Public Health Advisor & Scientific Liaison at USDA’s Food Safety and Inspection Service (FSIS)
+- Jake Gilgen, Laboratory Manager at Eurofins Microbiology
+- John Donaghy, Global Head of Food Safety at Nestlé
+- Justyce Jedlicka, NA Commercial Applications – Food & Beverage Regulatory at MilliporeSigma
+- Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO)
+- Trevor Phister, Senior Manager – Microbiology at PepsiCo
+- Yuqian Lou, Director – Food Safety, Sanitation & Sustainability at PepsiCo
+
+**Download this eBook now to explore actionable strategies for ensuring our food remains safe and sustainable, paving the way for a responsible future in food production.**
+
+This eBook has been produced in association with:",www.newfoodmagazine.com,2025-04-23,1,Sustainability versus safety,article,0.05736712491,68,158,174.4156863
+https://www.newfoodmagazine.com/article/249823/luker-chocolates-sweet-balance-tradition-innovation-and-sustainable-cocoa/,false,Reports on a specific company's practices and innovations in the context of the cocoa industry.,"Luker Chocolate balances tradition, innovation and sustainability","Luker Chocolate is redefining cocoa innovation, fusing tradition with sustainability, technological advancements and farmer empowerment.","# Luker Chocolate’s sweet balance: tradition, innovation and sustainable cocoa
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Credit: Luker Chocolate
+
+For Luker Chocolate, tradition isn’t something they’re trying to shake off. It’s something they’re proud to build on. This Colombian, family-owned chocolate maker has been around for more than a century, and over that time they’ve perfected the delicate art of balancing age-old techniques with progressive innovation.
+
+Alone we may go faster, but together we go further…
+
+Today, the company is a global supplier, creating ethical, purpose-driven chocolate for brands and retailers around the world.
+
+But despite how far they’ve come, they remain rooted in the rich soil of Colombia’s cocoa fields and in the knowledge passed down through generations of farmers.
+
+## Cocoa at the core
+
+“All our modern advancements are founded on the ancestral knowledge that remains at the heart of our artisanal agriculture and production,” explains Julia Ocampo, VP of Cacao Sourcing & Sustainability at Luker Chocolate.
+
+That fusion of past and future is what makes the company unique. At the heart of its work is Cacao Fino de Aroma, a premium cocoa known for its unique flavour and complexity. This isn’t your average bulk cocoa; it’s a product that demands care, attention and expertise; not just in processing but from the moment the trees are planted.
+
+That’s why Luker works directly with smallholder farmers, forming long-term partnerships built on trust and transparency – principles that also shape its Creating Shared Value (CSV) approach. This model ensures that every link in the value chain, from farmer to manufacturer to customer, benefits from ethical and sustainable practices.
+
+This collaborative ethos isn’t just a nice-to-have. It’s crafted into its very cocoa core. A great example is The Chocolate Dream, a sustainability initiative that fosters a shared sense of purpose among stakeholders, including clients. In 2024 alone, it positively impacted 12,400 hectares through sustainable practices — enhancing biodiversity, conserving water and protecting forests — while also improving the lives of 4,320 families.
+
+Ocampo reinforced this philosophy:
+
+Our triple impact vision can only be achieved by going ‘beyond sustainability’ – a philosophy centred on building fair and meaningful relationships with every stakeholder, founded on trust and transparency.”
+
+
+## Where tradition and technology meet
+
+One of the clearest examples of Luker’s commitment to this balance is Granja Luker, its research and training centre founded back in 1963. Part research hub, part living classroom, Granja Luker is where scientific innovation and traditional farming techniques come together — a physical embodiment of the company’s ethos.
+
+Farmers work alongside researchers to test, refine and improve farming techniques, always with one foot firmly planted in tradition.
+
+Take biofactories, for example; these on-farm setups use natural materials like manure and sulphates to create organic fertilisers. It’s a practice rooted in local farming wisdom, but at Granja Luker, it’s optimising it with data and scientific precision.
+
+The result? Higher yields, healthier soils and better-quality cocoa, all while keeping input costs low for farmers.
+
+That spirit of innovation extends far beyond fertiliser. AI is starting to play a bigger role in Luker’s work, too, using AI-powered image analysis to detect *Monilia*, a fungal disease threatening cocoa farms in the Americas. Ocampo adds, “While still in the research phase, early detection is a critical area of study to understand how AI might contribute to protecting both crops and farmers’ livelihoods.”
+
+As Ocampo alluded to, spotting signs of disease early could help farmers protect their harvests before major losses set in, a perfect example of how technology can enhance, rather than replace, traditional farming knowledge.
+
+AI is also making its way into quality control. At cocoa purchase points, farmers’ beans are graded based on fermentation quality, a key driver of flavour. Historically, this was done by eye, with experts visually inspecting the beans and setting prices accordingly. Now, their AI-powered app analyses bean colour with greater accuracy, speeding up grading and ensuring fairer, faster payments for farmers while maintaining quality standards.
+
+## Tracking every step
+
+Traceability is another area where Luker’s innovative streak shines. With LukerTrace, a blockchain-powered platform launched in 2020, the company can track every step of a cocoa bean’s journey, from farm to finished product. For consumers, that’s a guarantee of ethical sourcing. For farmers, it’s a tool that could eventually unlock better prices by proving the added value of sustainable practices.
+
+Traceability is also becoming a regulatory necessity. The European Union Deforestation Regulation (EUDR), which takes effect on December 30 2025, will require companies to prove their products are deforestation-free. Thanks to LukerTrace, the company is already ahead of the curve. “At Luker, we have been preparing for this since 2020,” Ocampo says. “This level of traceability will soon become an industry standard — not just for compliance, but as a way for brands to demonstrate their commitment to ethical sourcing.”
+
+## Innovation beyond technology
+
+But not all innovation comes from a lab or a software update. Some of the company’s most forward-thinking work is happening in its efforts to inspire the next generation of cocoa farmers. Across Colombia, rural youth are increasingly leaving farms for cities, drawn by the promise of better opportunities. If that trend continues, the generational knowledge that makes Colombian cocoa so special could be lost.
+
+To address this, the chocolate makers are developing education and entrepreneurship programmes to show young people that cocoa farming can be a viable, innovative career —one that combines traditional knowledge with modern tools like regenerative agriculture and digital technologies.
+
+Young Colombians’ interest in, and passion for, cacao is essential to the future success of our sector. It also means we can continue to make the world a better place through chocolate.”
+
+
+That future also includes thinking differently about waste. Cacao fruit pulp, which traditionally goes unused after beans are harvested, is now being explored as a raw material for new products, creating fresh revenue streams for farmers while offering brands new flavour experiences to experiment with.
+
+All of this, from soil health to supply chain tech to youth engagement, is held together by the team’s collaborative spirit. Its B Corp certification isn’t just a badge; it’s a reflection of the company’s belief that progress happens when everyone, from farmers to brands, works together. “Alone we may go faster,” Ocampo reflects, “but together we go further.”
+
+## Lessons for the wider food industry
+
+Luker Chocolate’s story offers a valuable reminder: innovation and tradition don’t have to be at odds. In fact, the most resilient, ethical food systems will be the ones that embrace both. It’s not about choosing between old and new, but about recognising that the most powerful innovations often come from respecting what came before and asking how it can work even better for the future.
+
+For this Colombian chocolate maker, that’s not just a business philosophy. It’s the recipe they’ve been perfecting for over a hundred years — and they’re still refining it today.",www.newfoodmagazine.com,2025-04-02,22,"Luker Chocolate balances tradition, innovation and sustainability",article,0.04500470504,67,268,174.4156863
+https://www.newfoodmagazine.com/organisations/coca-cola/,false,Reports on a specific real-world event (Coca-Cola recall) with news-style reporting,Coca-Cola,News stories and articles referencing Coca-Cola on New Food Magazine,"Coca-Cola has recalled over 10,000 cans of its Original Coca-Cola due to plastic contamination. The FDA has classified it as a Class II recall, advising consumers to check batch numbers and avoid affected products.
+
+List view / Grid view
+
+# Coca-Cola
+
+
+Coca-Cola recalls batches of its popular drinks in Europe due to elevated chlorate levels, urging customers to check affected product codes.
+
+Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
+
+In this week’s roundup of global food recalls, there are several incidences of undeclared allergies in the UK and States, plastic contamination in Canada, reports of thebaine in poppy seeds from the Food Standards Australia New Zealand, and more.
+
+New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
+
+As Russian militants continue their war on Ukraine, many companies – including big names from the food and drink industry – have started to boycott Russia. Here's a round up of who has so far...
+
+The report published by the Consumer Goods Forum (CGF) highlights some of the work retailers have been undertaking to make the food industry a more sustainable and responsible sector.
+
+27 October 2021 | By
+
+Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
+
+The beverage giant has also announced that it is looking into introducing a deposit return scheme for its drinks after consultations with governments in Edinburgh and Westminster.",www.newfoodmagazine.com,2025-03-25,30,"Coca-Cola - News, Articles and Whitepapers - New Food Magazine",article,0.05997570345,61,175,174.4156863
+https://www.newfoodmagazine.com/news/250550/government-import-tariffs-food-drink-2025/,true,Reports on a specific real-world event (government decision on import tariffs) with news-style reporting,UK Government cuts import tariffs on key food items,"To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.","# Government suspends import tariffs on key food and drink items to ease costs
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+Margarita drinkers could be among the beneficiaries of the cuts, as savings should be passed on to consumers just ahead of Summer. Credit: Shutterstock
+
+The UK Government has suspended import tariffs on 89 products, including everyday food and drink items such as pasta, fruit juices, spices and agave syrup. The temporary suspension, which runs until July 2027, is expected to save UK businesses at least £17 million per year.
+
+This move aims to lower costs for companies and reduce prices for consumers. It forms part of the Government’s wider *Plan for Change*, which focuses on boosting economic growth and supporting UK industries.
+
+## Tariff changes expected to ease pressure on food and drink businesses
+
+Business and Trade Secretary Jonathan Reynolds said the changes would make the UK a better place to do business. “Free and open trade grows economies, lowers prices and helps businesses sell to the world,” he explained.
+
+In addition, the removal of import tariffs comes at a time when families are facing pressure from the rising cost of living. Chancellor Rachel Reeves noted that the decision would help businesses pass on savings to customers.
+
+Items covered by the tariff cut include key ingredients used in the food and beverage sector. These range from coconut oil and pine nuts to agave syrup, a common cocktail sweetener. Other products, such as plywood and plastics, are essential to manufacturing and construction.
+
+## Food and drink sector among the key beneficiaries
+
+The new measures apply to goods that do not qualify for lower tariffs under existing trade agreements. As a result, companies can apply for tariff suspensions by showing how the changes would benefit their sector and the wider economy.
+
+Industry bodies have welcomed the move. For example, Sean McGuire, Director for Europe at the CBI, said the suspension would reduce financial pressure on firms and support growth across the UK.
+
+Furthermore, the Government is working on new trade agreements with India, the Gulf Cooperation Council, South Korea and Switzerland. These deals aim to open new markets and lower costs for British businesses.
+
+The food and drink sector is expected to benefit directly from these changes. For instance, lower costs on imported ingredients could help manufacturers maintain stable prices, despite ongoing global supply chain challenges.",www.newfoodmagazine.com,2025-04-14,10,UK Government cuts import tariffs on key food items,article,0.0346154857,47,254,174.4156863
+https://www.newfoodmagazine.com/news/250661/carlsberg-launches-limited-edition-fully-renewable-electric-beer/,true,Reports on a specific corporate action (Carlsberg's new beer launch and sustainability initiative) in a news-like format.,Carlsberg launches limited edition fully renewable 'Electric Beer',Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new renewable non-alcoholic beer.,"# Carlsberg launches limited edition fully renewable ‘Electric Beer’
+
+Carlsberg Sverige marks sustainability milestone with expanded electric freight partnership and launch of new fully renewable non-alcoholic beer.
+
+Carlsberg Sverige's new limited edition fully renewable ""Electric Beer"". Credit: Carlsberg Sweden
+
+Carlsberg Sverige is set to electrify up to 40 percent of its transport by the end of 2025, thanks to an expanded partnership with Swedish freight technology company Einride. To celebrate, the brewer is launching a limited-edition alcohol-free “Electric Beer” – brewed, produced and transported using 100 percent renewable energy.
+
+The initiative builds on Carlsberg Sverige’s pioneering move in 2022 to electrify heavy goods transport. Now, with the addition of eleven electric trucks operating across southern and western Sweden, the company is significantly scaling up its commitment to sustainable logistics.
+
+Einride’s system combines electric vehicles with smart charging infrastructure and an AI-powered operating platform. This setup will enable Carlsberg Sverige to reduce its greenhouse gas emissions by an estimated 2,460 tonnes of carbon dioxide each year — achieving a 93 percent reduction in emissions compared to diesel.
+
+Peter Hammarstedt, CEO of Carlsberg Sverige commented:
+
+We are excited about our partnership with Einride and the progress we are making in sustainable logistics together. At Carlsberg Sverige, we are constantly working to take concrete steps towards a more sustainable business, and more electric vehicles in our transport chain are an example of that. We hope that this can spark interest in the importance of sustainable and smart logistics – and inspire others to take action within their industries.”
+
+
+## Electric Beer launch
+
+To highlight the milestone, Carlsberg Sverige is releasing a non-alcoholic “Electric Beer” that not only showcases green brewing methods but also arrives in packaging that tells the story. Each can features a QR code linking to real-time data about the brewing process and the beer’s low-emission journey through cities like Malmö, Falkenberg, and Gothenburg.
+
+Linnéa Kornehed Falck, founder and vice president at Einride added:
+
+This is not just about sustainability – it is about pushing the boundaries of transport technology, where electric propulsion is a step towards redefining how products are transported. This campaign brings it to life and shows what is possible when tradition and innovation meet.”
+
+
+Since 2022, Carlsberg Sverige has logged over 340,000 electric kilometres, equivalent to eight trips around the world. The project is part of the Carlsberg Group’s broader target to achieve a Net Zero Carbon Footprint by 2040.",www.newfoodmagazine.com,2025-04-17,7,Carlsberg launches limited edition fully renewable 'Electric Beer' - New Food Magazine,article,0.03442443864,47,256,174.4156863
+https://www.newfoodmagazine.com/news/249924/cargill-recall-liquid-eggs/,true,Reports on a specific real-world event (product recall) with news-style reporting,Cargill Recall of Liquid Egg Products Explained - New Food Magazine,Important Cargill recall: Check your Egg Beaters & Bob Evans liquid eggs (Est. G1804) for potential cleaning solution contamination. Low health risk reported.,"# Check your fridge: Cargill recall issued for Egg Beaters and Bob Evans Liquid Eggs
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this Cargill recall.
+
+Check for the Cargill recall affecting Egg Beaters/Bob Evans products with Est. number G1804 before using. Details inside. Credit: Shutterstock
+
+A major food recall has been announced that affects popular liquid egg products. Cargill Kitchen Solutions is recalling over 200,000 pounds of its liquid egg items because they might contain a cleaning solution.
+
+The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the Cargill recall after discovering that a cleaning fluid containing sodium hypochlorite (similar to bleach) may have accidentally contaminated the products.
+
+The liquid eggs involved in this Cargill recall were produced on March 12 and March 13, 2025.
+
+**Here are the specific products being recalled:**
+
+**Egg Beaters Original Liquid Egg Substitute:**32-oz. (2-lb.) carton with a “USE BY” date of AUG 10 2025.**Egg Beaters Cage-Free Original Liquid Egg Substitute:**32-oz. (2-lb.) carton with a “USE BY” date of AUG 09 2025.**Egg Beaters Cage-Free Original Frozen Egg Substitute:**32-oz. (2-lb.) carton (may also say “No Enjauladas Original Sustituto de Huevo Congelado”) with a “USE BY” date of MAR 07 2026.**Bob Evans Better’n Eggs Made with Real Egg Whites:**32-oz. (2-lb.) carton with a “USE BY” date of AUG 10 2025.
+
+**How to identify recalled products:**
+
+Look for the establishment number **“G1804”** printed on the cartons. This number, along with the brand name and “Use By” date, will help you identify if you have a recalled product.
+
+**Where were they sold?**
+
+These products were shipped to distributors in Ohio and Texas and sent for foodservice use (like restaurants or cafeterias) in Arizona, California, Colorado, Florida, Illinois, and Iowa. However, officials warn that the products could have potentially reached stores nationwide, so everyone should check their refrigerators and freezers.
+
+**Is there a health risk?**
+
+The good news is that after investigating, FSIS scientists believe that consuming these products is unlikely to cause illness, calling the health risk “negligible.” There have been no confirmed reports of anyone getting sick from eating these eggs.
+
+**What should you do?**
+
+Even though the health risk is low, FSIS advises everyone not to eat these recalled products.
+
+- Check your refrigerator and freezer for any of the listed products matching the descriptions, dates, and the establishment number G1804.
+- If you find any, do not consume them
+**.** - Throw the products away or return them to the store where you purchased them.
+
+Foodservice locations are also urged not to serve these products. If you have concerns about illness after potentially consuming one of these products, you should contact a healthcare provider.",www.newfoodmagazine.com,2025-03-31,24,Cargill Recall of Liquid Egg Products Explained - New Food Magazine,article,0.03556626621,46,250,174.4156863
+https://www.newfoodmagazine.com/industry_sector/confectionery/,false,Contains multiple articles rather than a single news article.,Confectionery & Chocolate,News stories and articles referencing Confectionery & Chocolate on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Confectionery & Chocolate
+
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Cargill has relaunched its Innovation Center in Singapore to help food manufacturers create market-ready products for Asia’s growing food and beverage sectors.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Aldi is launching the UK’s first Dubai Chocolate Ice Cream, a frozen twist on the viral treat. Available from 14 April for £3.99, it blends chocolate with pistachio for a crunchy, indulgent experience.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+Nestlé Professional has revealed the 48 finalists for the Toque d’Or 2025 national heats, set to take place in York this March. With sustainability and creativity at the forefront, the competition showcases the next generation of hospitality talent.
+
+Ferrero's financial success continues, with an 8.9 percent increase in turnover to €18.4 billion, despite economic challenges and rising cocoa costs.
+
+FARE tackles food allergies with humour in a new Super Bowl PSA, a year after criticising Uber Eats for a controversial ad. The PSA features former NFL star Jason McCourty and his daughter.
+
+Scientists at the University of Birmingham have analysed Akkermansia muciniphila, a gut bacterium that feeds on mucus sugars, revealing its role in gut health and disease prevention.
+
+Côte d'Ivoire, Ghana, and the cocoa industry sign a landmark agreement to combat child labour and improve community welfare.
+
+Over 80 university students visited Mondelēz’s Bournville factory to explore exciting engineering opportunities in the food and drink industry.",www.newfoodmagazine.com,2025-04-23,1,"Confectionery & Chocolate - News, Articles and Whitepapers - New Food Magazine",article,0.06346285023,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/beckman-coulter-life-sciences/,false,Reports on a specific product launch by Beckman Coulter Life Sciences in a news-like format.,Beckman Coulter Life Sciences,News stories and articles referencing Beckman Coulter Life Sciences on New Food Magazine,"Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+List view / Grid view
+
+# Beckman Coulter Life Sciences
+
+
+List view / Grid view
+
+
+9 April 2025 | By Ian Westcott
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
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+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
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+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
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+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-09,15,"Beckman Coulter Life Sciences - News, Articles and Whitepapers - New Food Magazine",article,0.0572597249,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/the-kraft-heinz-company/,false,"Contains multiple articles and press releases, not a single news article",The Kraft Heinz Company,News stories and articles referencing The Kraft Heinz Company on New Food Magazine,"JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+List view / Grid view
+
+# The Kraft Heinz Company
+
+
+The new dairy- and gluten-free frozen treat offers consumers the iconic sweet and salty combination that they are craving, whilst being suitable for all.
+
+Using a combination of strict routines and technology, alongside continuous self-improvement, Kraft Heinz Company has developed a culture in which food safety comes first. Kurt Deibel, Head of North American Food Safety & Quality, explains more.
+
+1 March 2016 | By Victoria White
+
+The Kraft Heinz Company has announced it will transition to using 100% cage-free eggs in all North American operations by 2025...
+
+28 January 2016 | By Stephanie Anthony, Editor, New Food
+
+New Food magazine have put together our highlights of 2015, based on what our readers have been looking at most...
+
+3 July 2015 | By Victoria White
+
+The merger between Kraft and Heinz has been completed, creating the fifth-largest food and beverage company in the world - The Kraft Heinz Company...",www.newfoodmagazine.com,2025-04-15,9,"The Kraft Heinz Company - News, Articles and Whitepapers - New Food Magazine",article,0.05986863465,34,132,174.4156863
+https://www.newfoodmagazine.com/organisations/food-and-drug-administration-fda/,false,"This page is a collection of articles and news snippets related to the FDA, not a single news article.",Food and Drug Administration (FDA),News stories and articles referencing Food and Drug Administration (FDA) on New Food Magazine,"The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+# Food and Drug Administration (FDA)
+
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
+
+Analysis of FDA data by global labelling and supply chain solutions leader Loftware has revealed that label errors led to nearly half of all US food recalls in 2024.
+
+A new survey has found that many US consumers do not know the correct temperatures to heat food to in order to kill viruses, and are unaware of the risks of drinking unpasteurised milk.
+
+Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.
+
+Arla Foods has secured FDA approval for whey protein hydrolysates in infant formula, aiding allergy management and gut comfort for US infants.
+
+In this week’s Recall Roundup, we look at food recalls from the UK and US including Toxic Waste Slime Lickers being taken from shelves due to the possibility of them being a choking hazard.
+
+After stepping down as Deputy Commissioner for Food Policy and Response at the FDA, Frank Yiannas will now be an Advisor for Food Safety for Revol Greens.
+
+Josh and Grace speak to Steven Mandernach about the appointment of James ""Jim"" Jones as Deputy Commissioner for the Human Foods Program and whether he thinks he is the right man for the job.
+
+Reporting on what Donald Prater from the FDA has to say about updates at the Administration, Grace Galler highlights key takeaways from his talk at IAFP 2023.
+
+In recent statements, Majority Leader for the United States Senate Chuck Schumer has urged the FDA to investigate Prime drinks for their “absurd caffeine content”.
+
+This World Food Safety Day, New Food’s Grace Galler speaks to Consumer Brands Association’s Sarah Gallo about what the FDA should prioritising amid upheaval.",www.newfoodmagazine.com,2025-04-23,1,"Food and Drug Administration (FDA) - News, Articles and Whitepapers - New Food Magazine",article,0.06134421848,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/ilsi-europe/,false,"This page is a collection of articles and resources related to ILSI Europe, not a single news article reporting a specific event.",ILSI Europe,News stories and articles referencing ILSI Europe on New Food Magazine,"ILSI Europe calls for global harmonisation of food contact materials (FCMs) risk assessments to improve food safety and simplify international trade, addressing key regulatory differences.
+
+List view / Grid view
+
+# ILSI Europe
+
+
+Experts deliver training and state-of-the-art knowledge on recent developments in toxicological hazard and risk assessment for food safety.
+
+Experts deliver training and state-of-the-art knowledge on recent developments in toxicological hazard and risk assessment for food safety.
+
+Highlights from the Prebiotics 'Sandpit' workshop of Oct 2023, which took an in-depth look at current scientific evidence on prebiotic health benefits.
+
+An ILSI Europe webinar following-up the Practical Guidance on Applying Quantitative Risk Assessment to Food Allergens in Food Operations.
+
+Discover opportunities for your company to collaborate on science-based guidance for safe, nutritious and sustainable food in ILSI Europe 2024 portfolio.
+
+ILSI Europe releases an overview of existing approaches for analysing Non-Intentionally Added Substances (NIAS) from different food contact materials.
+
+Three experts on microplastics discuss the latest findings from the WHO in this webinar co-hosted the American Chemistry Council and ILSI Europe.
+
+ILSI Europe releases freely available, updated Concise Monograph on Dietary Probiotics, Prebiotics & the Gut Microbiota in Human Health in 7 languages.
+
+Report on a Webinar on Cronobacter spp. which was identified as causative agent in foodborne outbreaks, especially leading to severe infections, and even death, in infants.
+
+13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University
+
+Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?",www.newfoodmagazine.com,2025-04-08,16,"ILSI Europe - News, Articles and Whitepapers - New Food Magazine",article,0.06239351941,52,161,174.4156863
+https://www.newfoodmagazine.com/industry_sector/seafood/,false,"Contains multiple articles, not a single news article",Fish & Seafood,News stories and articles referencing Fish & Seafood on New Food Magazine,"List view / Grid view
+
+# Fish & Seafood
+
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Young’s Seafood is rejuvenating the breaded fish category with two new flavour-packed frozen fish fillets. Aiming to appeal to younger shoppers, the brand introduces Garlic & Herb and Paprika & Pepper varieties to boost growth.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Co-op has become the first UK retailer to ensure 100% ablation-free prawns and will implement humane electrical stunning by 2027. This landmark move sets a new standard for ethical prawn sourcing and highlights Co-op’s leadership in animal welfare.
+
+The French retailer strengthens its commitment to responsible seafood sourcing by signing The Nature Conservancy’s Tuna Transparency Pledge, joining a global effort to ensure full monitoring across industrial tuna fisheries by 2027.
+
+Alison Johnson at Food Forensics illustrates the importance of being proactive in assuring the safety of your product and how due diligence can be your saving grace.
+
+Researchers at Chalmers University of Technology have developed a packaging solution that reduces mercury content in canned tuna by 35 percent.
+
+13 December 2024 | By
+
+This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
+
+As cold-smoked fish becomes a festive favourite, the FSA and FSS warn at-risk individuals, including pregnant women and the elderly, to avoid or cook these products to reduce the risk of Listeria infection.
+
+14 November 2024 | By
+
+Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.",www.newfoodmagazine.com,2025-04-16,8,"Fish & Seafood - News, Articles and Whitepapers - New Food Magazine",article,0.06790655315,60,174,174.4156863
+https://www.newfoodmagazine.com/news/249799/scientists-create-animal-friendly-foie-gras-that-mimics-the-real-thing/,true,Reports on a specific scientific development (animal-friendly foie gras) with news-style reporting,Scientists create animal-friendly foie gras that mimics the real thing,Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ethical concerns.,"# Scientists create animal-friendly foie gras that mimics the real thing
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+A stress test of the researchers’ foie gras pâté. Image Credit: Thomas A. Vilgis
+
+Researchers from the Max Planck Institute for Polymer Research (MPI-P) in Mainz, led by Thomas Vilgis and University of Southern Denmark, has brought the controversial luxury dish foie gras a step closer to being produced without harm to animals.
+
+Foie gras, which translates as “fatty liver” in French, has long been the subject of animal welfare debates. In many countries, including the UK, its production is banned due to the “force feeding” process used to fatten geese or ducks for their livers. Despite the growing demand for ethical food alternatives, no substitute has been able to replicate the delicate mouthfeel of foie gras, until now.
+
+In a study, published in *Physics of Fluids*, the team outlined a process for creating a plant-based alternative that replicates the unique taste and texture of traditional foie gras while eliminating the ethical concerns surrounding its production. According to Vilgis, a passionate foie gras enthusiast himself, the project stemmed from his desire to create a more animal-friendly version of the dish.
+
+He explained:
+
+It was always a dream to make foie gras more accessible and better for animal welfare. It’s good to stop these force-feeding practices — or at least reduce them.”
+
+
+## Process centred around lipases
+
+The process centres around using the bird’s own natural enzymes, known as lipases, to treat the fat rather than adding external ingredients or additives. Lipases, which naturally occur in the duck’s body to help digest fat, are used to mimic the activities that happen inside the bird, turning the fat into large crystals similar to those found in traditional foie gras.
+
+At the heart of the method is simplicity: the liver and fat are harvested from the bird, the fat is treated with lipases, and then the mixture is sterilised. The result is a product that looks, smells and even feels like the original foie gras, but without the controversial practices.
+
+Vilgis added:
+
+We could really see that the influence of these large fat particles, which we call in the paper percolating clusters. At the beginning of the ‘bite,’ these large clusters have a high resistance, creating a similar mouthfeel of elasticity without being too rubbery as after the collagen or gelatin addition.”
+
+
+Tests on the product showed it had a similar mouthfeel and mechanical properties to the traditional version, a significant step in confirming the success of the technique.
+
+## Next steps
+
+Vilgis has already filed a patent for the process and is now seeking partnerships with companies to scale up production. He also hopes to collaborate with sensory scientists to refine the flavour and aroma further.
+
+He concluded:
+
+Everything in our process is controlled, which is a positive thing. We never considered adding anything additional to the foie gras, because we wanted pure duck — nothing else.”
+
+
+This new method could pave the way for more ethical foie gras production, offering an indulgent yet compassionate alternative for food lovers.",www.newfoodmagazine.com,2025-03-28,27,Scientists create animal-friendly foie gras that mimics the real thing - New Food Magazine,article,0.03622127874,50,258,174.4156863
+https://www.newfoodmagazine.com/organisations/british-wagyu-breeders-association/,false,"This is a page about the British Wagyu Breeders Association, not a news article reporting a specific event",British Wagyu Breeders Association,News stories and articles referencing British Wagyu Breeders Association on New Food Magazine,"Tesco has launched a new range of Finest Wagyu steaks in over 100 stores, responding to the growing demand for premium British Wagyu beef. With four expertly selected cuts, Tesco is making high-quality Wagyu more accessible to UK shoppers.
+
+List view / Grid view
+
+# British Wagyu Breeders Association",www.newfoodmagazine.com,2025-03-31,24,"British Wagyu Breeders Association - News, Articles and Whitepapers - New Food Magazine",article,0.05815669218,20,106,174.4156863
+https://www.newfoodmagazine.com/organisations/tonys-chocolonely/,false,Reports on a specific event (recall of chocolate eggs) with news-style reporting,Tony’s Chocolonely,News stories and articles referencing Tony’s Chocolonely on New Food Magazine,"Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+List view / Grid view
+
+# Tony’s Chocolonely
+
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
+
+With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
+
+Tony's Chocolonely gains a new recruit in its Open Chain initiative, as Ben & Jerry's joins the cause to end modern slavery in the chocolate industry by sourcing traceable cocoa and paying a higher wage to its farmers.
+
+Carol Oldbury of Hames Chocolates discusses how the brand develops flavour within its chocolate, and talks through the sustainability policies it has implemented to protect farmers and growers.",www.newfoodmagazine.com,2025-04-07,17,"Tony’s Chocolonely - News, Articles and Whitepapers - New Food Magazine",article,0.05986778352,32,126,174.4156863
+https://www.newfoodmagazine.com/topic/research-development/,false,"Contains multiple articles, not a single news article",Research & development,News stories and articles referencing Research & development on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Research & development
+
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
+
+Anglia Ruskin University and Arctic Bioscience are leading a major study on herring roe omega-3, exploring its impact on exercise recovery and healthy ageing. Could this nutrient revolutionize sports nutrition and functional foods?
+
+Gut health pioneers Yakult have played a key role in asserting the importance of the gut microbiome to consumers. Here, New Food’s Ben Cornwell speaks with Reshma Patel at Yakult UK & Ireland to learn how the trailblazing brand is keeping pace with the proliferation of functional foods on the…
+
+The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
+
+Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
+
+Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.",www.newfoodmagazine.com,2025-04-23,1,"Research & development - News, Articles and Whitepapers - New Food Magazine",article,0.0631208872,62,176,174.4156863
+https://www.newfoodmagazine.com/webinar/250562/from-insight-to-automation-taking-control-with-process-nir/,false,"This is a promotional piece for a webinar, not a factual news report.",From insight to automation: taking control with Process NIR,"Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.","# From insight to automation: taking control with Process NIR
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+In today’s fast-paced food production environment, manufacturers need more than just data—they need the ability to act on it instantly. This webinar will explore how Process NIR technology can drive smarter, faster decisions on the production line by enabling real-time process control and automation.
+
+As food processors face mounting pressure to reduce waste, maintain consistency, and respond to supply chain variability, the shift toward smarter, data-integrated operations is accelerating. Inline technologies like Process NIR are no longer limited to quality monitoring—they’re becoming central to automation strategies and Industry 4.0 transformation. This session will provide context for that shift and show how producers can move from data collection to actionable control.
+
+The webinar will address key challenges such as inconsistent product quality, high raw material losses, and the gap between data visibility and real-time action. Many producers collect production data, but lack the systems or integration needed to turn it into automated process improvements.
+
+Attendees will gain insights into how Process NIR fits into automation workflows, supports closed-loop control, and contributes to profitability. The session will cover trends like Industry 4.0, smart manufacturing, and digital transformation in food processing, with actionable strategies for implementation.
+
+The speakers will share a real-world example of how one processor improved efficiency and process stability using inline NIR technology in a high-throughput production environment. This example highlights how real-time data was used to make automatic adjustments, leading to tangible results.
+
+The speakers will provide practical tips for integrating Process NIR into existing systems, discuss common automation pitfalls, and answer live audience questions. They’ll also highlight how to evaluate readiness for automation and identify where real-time process control can deliver the most value.
+
+Key learning points:
+
+- Discover how real-time process data can drive automation and reduce manual intervention in food production
+- Understand the role of Process NIR in supporting smarter, more consistent process control
+- Learn how leading processors are integrating NIR into their automation strategies for measurable gains
+- Explore the connection between Process NIR and Industry 4.0 trends in food manufacturing
+- Hear a real-world example of improved efficiency and control using inline NIR in high-throughput conditions
+- Ask our expert speakers your questions and gain practical advice for starting or scaling your automation journey
+
+**Interested in attending? Register your details to secure a place >>>**
+
+## OUR SPEAKERS
+
+**Egbert Stärk – Principal Sales Specialist EMEAI – Perten **
+
+**Christian Müller – Principal Product Specialist – Perten **
+
+## FAQs
+
+**FAQs **
+
+**Is the panel discussion free?**
+
+Yes – there is no charge to watch the panel discussion, either live or on-demand.
+
+**When will the panel discussion take place?**
+
+18 June 2025 at 2pm BST, 3pm CET time, 9am USA
+
+**Can I watch it later?**
+
+The panel discussion will become available to watch on-demand shortly after the live webinar takes place.
+
+**What are the benefits of attending live?**
+
+You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end of the session.
+
+**How long will the panel discussion be?**
+
+This panel discussion will last up to an hour.
+
+**What do I need to watch this panel discussion?**
+
+All you need is a computer with an internet connection. We recommend using headphones if possible if you’re in an office environment.",www.newfoodmagazine.com,2025-04-15,9,From insight to automation: taking control with Process NIR - New Food Magazine,article,0.0612399961,90,157,174.4156863
+https://www.newfoodmagazine.com/organisations/queens-university-belfast/,false,"This page is a collection of articles and news snippets, not a single news article.",Queen's University Belfast,News stories and articles referencing Queen's University Belfast on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Queen's University Belfast
+
+
+In the latest episode of Food to Go, brought to you by the New Food team, Professor Gary Hardiman, Chair in Food Systems Biology at the Institute for Global Food Security at Queen’s University Belfast, sits down with Assistant Editor Ben Cornwell to discuss the growing concern of microplastics in…
+
+In the recently published book Toxin-Free Food? over 100 risk assessments were used to determine how safe food really is in Europe. Here, the identified risks have been ranked according to their relevance for public health.
+
+Booths has confirmed in a statement that it is the supermarket involved in the “British” beef fraud incident and is currently working “closely and cooperatively” with the NFCU.
+
+After reports emerged that an investigation is underway into supermarket-sold beef that is allegedly falsely labelled as British, are we looking at ""the start of another large food fraud scandal?
+
+The UK’s Environment Secretary has suggested that Brits turn to home-grown produce amid imported fruit and vegetable supply issues.
+
+Following a fishing project scandal, the son of the former president of Mozambique has been jailed for 12 years due to embezzlement and money laundering.
+
+The New Food Podcast calls on two experts, Professor Chris Elliott and Dr Richard Volpe, to discuss why inflation is affecting food prices so brutally across the globe, and what food safety concerns might arise as a result.
+
+Ahead of the Food Safety Conference in Twickenham Stadium this 5-6 October, we find out what the experts consider to be the most concerning food safety challenges now and in the future.
+
+Three key figures in the industry discuss the biggest challenges in food safety and fraud, exploring how food integrity has evolved and anticipated future issues.",www.newfoodmagazine.com,2025-04-04,20,"Queen's University Belfast - News, Articles and Whitepapers - New Food Magazine",article,0.06103088751,62,178,174.4156863
+https://www.newfoodmagazine.com/region/north-america/,false,"Contains multiple articles, not a single news article.",North America,News stories and articles referencing North America on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# North America
+
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+PepsiCo has named Mark Kirkham as its new US beverages CMO, signalling a stronger focus on functional drinks. With the recent acquisition of prebiotic soda brand Poppi, PepsiCo is doubling down on health-driven beverages to compete in the evolving soft drinks market.
+
+Cargill Kitchen Solutions has issued a recall for specific Egg Beaters and Bob Evans liquid egg products (produced Mar 12-13, Est. G1804) due to potential cleaning solution contamination. Health risk is considered low, but consumers should check their products and discard or return them if affected. Learn more about this…",www.newfoodmagazine.com,2025-04-23,1,"North America - News, Articles and Whitepapers - New Food Magazine",article,0.06443824073,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250380/beckman-coulter-next-generation-allergy-test/,true,Reports on a specific corporate action (product launch) in a news-like format,Beckman Coulter launches next-gen allergy test,Beckman Coulter Life Sciences has launched its next-generation basophil activation test to advance food allergy research without allergen exposure.,"# Beckman Coulter Life Sciences launches next-generation allergy test to reduce patient risk
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Beckman Coulter Life Sciences unveils its next-generation Basophil Activation Test, offering a safer and faster approach to food allergy research.
+
+Beckman Coulter Life Sciences has unveiled a new next-generation Basophil Activation Test (BAT) to support allergy research without putting patients at risk of exposure to allergens. Designed for research use only, the innovation enables characterisation of food allergies through a simple blood draw—eliminating the need for direct allergen contact in test subjects.
+
+The announcement follows the company’s receipt of the $1 million FARE (Food Allergy Research and Education) Innovation Award Diagnostic Challenge, awarded in 2022 to foster safer and more effective food allergy testing methods.
+
+### Addressing global allergy challenges
+
+An estimated 220 million people worldwide live with at least one food allergy. Until now, many diagnoses and assessments of treatment efficacy have relied on the Oral Food Challenge (OFC)—a time-consuming and often stressful process that can pose serious health risks, including anaphylaxis.
+
+Beckman Coulter Life Sciences’ new test removes those concerns. It can identify reactions to multiple allergens simultaneously, through blood analysis, significantly streamlining allergy research.
+
+“This offers a groundbreaking alternative in allergy testing, removing patient obstacles and reducing ethical concerns associated with direct allergen exposure in vulnerable participants,” said Jean-Marc Busnel, PhD, Principal Investigator and Senior Staff Research Scientist at Beckman Coulter Life Sciences.
+
+“By removing these barriers, this test unlocks an opportunity to finally expand food allergy drug development and research.”
+
+
+### Safer research, faster results
+
+The Basophil Activation Test works by measuring basophil response to allergens in blood samples. The test utilises dry technology, meaning antibodies and allergens are pre-mixed and dried in a single tube, reducing handling steps to just four pipetting actions. The system also allows for negative and positive controls, without the need for centrifugation or compensation, and is compatible with any flow cytometer.
+
+This approach addresses long-standing issues with BAT, which despite being in use for over 30 years, has faced limited uptake due to perceived complexity and lack of standardisation.
+
+“At FARE, we have prioritised supporting the development of safer alternatives to oral food challenges that can expose patients to risk and induce anxiety,” said Sung Poblete, PhD, RN, CEO of FARE.
+
+“The introduction of this next-generation Basophil Activation Test marks a significant advancement… paving the way for safer, more accessible food allergy research while offering the opportunity to stimulate progress.”
+
+
+### Customisation for advanced research
+
+The new BAT also provides customisation options through the Custom Design Service from Beckman Coulter Life Sciences. Researchers can specify allergens, antibodies and concentrations according to their needs.
+
+**Note**: This product is for research use only and not for use in diagnostic procedures.
+
+To learn more, visit Beckman Coulter Life Sciences.",www.newfoodmagazine.com,2025-04-09,15,Beckman Coulter launches next-gen allergy test,article,0.03650935415,52,260,174.4156863
+https://www.newfoodmagazine.com/organisations/the-wonki-collective/,false,"This is an interview series page, not a news article reporting a specific event",The Wonki Collective,News stories and articles referencing The Wonki Collective on New Food Magazine,"Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month��s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+List view / Grid view
+
+# The Wonki Collective",www.newfoodmagazine.com,2025-03-26,29,"The Wonki Collective - News, Articles and Whitepapers - New Food Magazine",article,0.05800978043,20,106,174.4156863
+https://www.newfoodmagazine.com/industry_sector/pet/,false,"Contains multiple articles and a category listing, not a single news article",Pet,News stories and articles referencing Pet on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+List view / Grid view
+
+# Pet
+
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Mars’ Petcare facility in Wodonga, producing Pedigree® and Whiskas®, will soon become Australia’s first steam-based manufacturing site to operate entirely on renewable energy.
+
+Following its 2023 commitment to investing more than $1 billion to support the shift to net zero, Mars has reported notable success in its emission reduction efforts.
+
+Regulatory approval has been given to Meatly, making it the first European company to be authorised to sell cultivated meat.
+
+The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
+
+In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
+
+In the first Recall Roundup of 2024, we take a look at various food items being recalled due to pathogen contamination concerns, including Cronobacter sakazakii and E. Coli.
+
+How has the landscape of the pet food industry evolved in recent years? Kate Kehoe of FMCG Gurus delves into market trends, revealing emerging demands in the current pet retail landscape.",www.newfoodmagazine.com,2025-04-04,20,"Pet - News, Articles and Whitepapers - New Food Magazine",article,0.0617188573,62,176,174.4156863
+https://www.newfoodmagazine.com/people/zak-marks/,false,"This is a profile page, not a news article reporting a specific event",Zak Marks,News stories and articles referencing Zak Marks on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy…
+
+For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.",www.newfoodmagazine.com,2025-04-24,0,"Zak Marks - News, Articles and Whitepapers - New Food Magazine",article,0.05805101188,21,106,174.4156863
+https://www.newfoodmagazine.com/people/varuni-paranavitane/,false,Reports on a specific legal event (Robinsons suing Aldi) in a news-like format,Varuni Paranavitane,News stories and articles referencing Varuni Paranavitane on New Food Magazine,"Robinsons is suing Aldi for alleged trademark infringement over its…
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.",www.newfoodmagazine.com,2025-03-26,29,"Varuni Paranavitane - News, Articles and Whitepapers - New Food Magazine",article,0.05820796826,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/frito-lay/,false,"This is a roundup of recalls, not a single news article reporting a specific event.",Frito-Lay,News stories and articles referencing Frito-Lay on New Food Magazine,"In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Frito-Lay
+
+
+In this instalment of Recall Roundup we highlight food products that have been recalled in the last week including fresh fruit being contaminated with Salmonella.
+
+This week’s recall roundup from the UK and North America includes failure to mention milk content on labels and potential salmonella contamination.",www.newfoodmagazine.com,2025-03-28,27,"Frito-Lay - News, Articles and Whitepapers - New Food Magazine",article,0.05742752872,29,121,174.4156863
+https://www.newfoodmagazine.com/topic/supply-chain/,false,"Contains multiple articles and a list of topics, not a single news article",Supply chain,News stories and articles referencing Supply chain on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Supply chain
+
+
+To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+When Dr. Darin Detwiler signed up for a 5K, he wasn’t chasing fitness goals—he was training his mindset to endure what we rarely see coming: the unexpected mile. In this deeply personal guest column, Distinguished Global Fellow in Food System Integrity Dr. Detwiler explores why true readiness is built long…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+The new ten-year collaboration focuses on higher welfare standards, sustainable pork production and long-term stability for British farmers.
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+President Trump threatens 200 percent tariffs on EU alcohol, escalating a US-EU trade battle that could disrupt global beverage markets.
+
+Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.",www.newfoodmagazine.com,2025-04-22,2,"Supply chain - News, Articles and Whitepapers - New Food Magazine",article,0.06550923899,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250434/greencore-bakkavor-merger-deadline-extended/,true,Reports on a specific corporate event (merger delay) in a news-style format,Greencore Bakkavor merger deal deadline extended,"Greencore’s proposed £1.2bn takeover of rival Bakkavor has been delayed, with the deadline for a formal bid now extended to 9 May 2025. Here's what the delay means for the UK ready meal market.","# Greencore Bakkavor merger deal deadline extended
+
+The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+The proposed £1.2 billion merger between convenience food giants Greencore and Bakkavor has been delayed, with the deadline for a formal bid now extended to 5pm on 9 May 2025.
+
+Originally, under London Stock Exchange (LSE) rules, Greencore had until 11 April to make an offer for Bakkavor. However, Bakkavor confirmed this morning that the deadline has been pushed back with the consent of the LSE – and noted that further extensions may still be requested.
+
+If the transaction proceeds, Greencore shareholders would own approximately 56 percent of the combined entity, with Bakkavor shareholders holding the remaining 44 percent. The new group would generate estimated revenues of £4 billion.
+
+Greencore, a major supplier of ready meals and food-to-go products, has a significant operational base in Worksop. Bakkavor also has a strong regional footprint, with facilities across the East Midlands.
+
+In a statement, Bakkavor said: “There can be no certainty that any firm offer will be made. A further announcement will be made if and when appropriate. This announcement has been made with the consent of Greencore.”",www.newfoodmagazine.com,2025-04-11,13,Greencore Bakkavor merger deal deadline extended - New Food Magazine,article,0.03235649199,40,251,174.4156863
+https://www.newfoodmagazine.com/topic/equipment/,false,"Contains multiple articles, not a single news article",Equipment,News stories and articles referencing Equipment on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Equipment
+
+
+A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
+
+Join this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
+
+Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
+
+Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
+
+The food and drink industry not only has the keys to unlock £14bn in value for the UK economy but the sector could also become a world-class case study for delivering economic growth through digital innovation, believes Tom Clayton, CEO at IntelliAM.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
+
+Scientists discover a cost-effective, density-based method to sort olives, significantly enhancing extra virgin olive oil's quality and flavour.
+
+28 November 2024 | By
+
+Explore how Ammeraal Beltech XMD technology integrates X-ray and Metal Detection to enhance food safety, prevent contamination, and protect brand integrity.
+
+In this special episode of Food to Go, Assistant Editor Ben Cornwell sits down with Emily Walters from BAPEN, shining a spotlight on the critical issue of malnutrition in the UK.
+
+A robot designed to quickly harvest and package strawberries has been built in Essex to address the agricultural labour shortage.",www.newfoodmagazine.com,2025-04-24,0,"Equipment - News, Articles and Whitepapers - New Food Magazine",article,0.06286495163,61,175,174.4156863
+https://www.newfoodmagazine.com/article/249997/lab-grown-meat-alternative-proteins/,false,Reports on a specific real-world event (lab-grown meat entering the UK market) with news-style reporting,Lab-Grown Meat: The Rise of Alternative Proteins in the UK Market,"Lab-grown meat, a breakthrough in alternative proteins, is entering the UK market. Discover its potential to transform food production and reduce emissions.","# FSA full steam ahead: the push for approval on new alternative proteins
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+Lab-grown meat, a promising innovation in alternative proteins, is set to revolutionise the UK food market by offering sustainable and ethical food alternatives. Credit: Shutterstock
+
+Lab-grown meat has officially hit the UK market…in dog food. In this article, Gioia Zagni, Chief Scientific Officer and climate expert at *Klimato*, reflects on the conversations this development has sparked surrounding its natural progression for human consumption.
+
+The UK’s departure from the EU means it is no longer bound to the EU’s complex food regulatory system, yet consumers are increasingly demanding more sustainable and responsibly sourced products. In response, the Food Standards Agency (FSA) is now seizing the opportunity to speed up the approval process for food production. This streamlined approach could bring cultivated meat to UK consumers in as little as two years.
+
+But naturally, these changes raise some important questions about its potential for widespread success. So what does lab-grown meat mean for the food industry?
+
+
+## The current market situation
+
+Lab-grown meat, also termed cultivated or cultured meat, is produced by growing animal cells in bioreactors under controlled conditions, eliminating the need for traditional livestock farming. However, to succeed in the market, the product must gain consumers’ trust.
+
+Lab-grown meat has the potential to revolutionise food production, offering a way to reduce reliance on traditional farming practices that contribute to climate change.
+
+You will have heard of cultured meat before as it is already approved for human consumption in some regions. Singapore was the first to approve these protein alternatives, giving cell-cultivated chicken the green light back in December 2020. A few years later, Israel and the US followed suit, releasing lab-cultured beef in 2023 and 2024 respectively.
+
+Recent studies, however, reveal that consumers show resistance to lab-grown meat, probably because it is unfamiliar territory, which can make it harder to accept. Customers are also likely to question factors such as taste, nutritional value and affordability.
+
+In order that food businesses and consumers can embrace these alternatives on a large scale, food producers must build this trust. This will require educating consumers on the way it is produced to increase transparency, aid understanding and engender confidence. Semantics also have a role to play. For example, the same researchers suggest that calling it ‘clean meat’ rather than ‘lab-grown meat’ could increase the chances of winning consumers. Finally, they must adhere to rigorous regulatory oversight to demonstrate that the meat is safe, nutritious and responsibly sourced.
+
+
+## How will ‘clean meat’ impact food producers?
+
+The implications of clean meat extend far beyond a new food product, presenting both opportunities and challenges for the UK economy. Here are a few ways lab-grown meat might shake up the food production sector.
+
+Traditional farming practices account for 70 percent of food-related emissions and contribute to land use, water consumption, pollution and biodiversity loss. The ‘clean meat’ alternative would reduce reliance on these damaging practices. However, the process of creating lab-grown meat is energy intensive, which raises concerns – particularly if it is powered by fossil-based energy – as the environmental benefits could be diminished. Yet the topic remains up for debate, as others argue that cultured meat could potentially generate 78-96 percent lower greenhouse gas emissions compared to conventional meat production.
+
+Lab-grown meat has the potential to revolutionise food production, offering a way to reduce reliance on traditional farming practices that contribute to climate change.
+
+As the production process is still in its early stages, it is likely that as technology progresses and these revolutionary methods become more widely adopted, curated meat practices will become more efficient over time.
+
+
+## Nutrition and food safety
+
+Due to the highly controlled environment necessary to develop lab-grown meat, there is reduced risk of contamination, which supports food safety. This controlled environment also facilitates nutritional customisations to meet specific dietary needs, such as enriching product with vitamins or modifying fat content.
+
+
+## The next step for sustainable proteins
+
+The emergence of cultivated proteins in the UK market, despite its initial foray being into pet food, marks a milestone in food production. With clean meat well on its way to obtaining permission for human consumption in the UK, the next phase comes down to navigating consumer acceptance and delivering a demonstrably lower carbon footprint.
+
+Labs will need to develop efficient production methods that rely on renewable energy and demonstrate a tangible reduction in greenhouse gas emissions. This will ensure that the innovation will contribute to a low-carbon future.
+
+The next few years will be critical in determining whether cultivated proteins can become a viable, scalable alternative for food producers. Only time will tell, and I will be here following its development.
+
+
+## About the author
+
+**Gioia Zagni** is the Chief Scientific Officer at Klimato, leading a team of experts in carbon footprinting and Life Cycle Assessment (LCA). She oversees the science behind Klimato’s software, ensuring compliance with climate policies and helping businesses reduce their environmental impact. Drawing on her background in environmental strategy and carbon accounting, Gioia works to make climate impact assessment clear, practical, and actionable. Based in Stockholm, she works to drive sustainability through data-driven solutions.",www.newfoodmagazine.com,2025-04-10,14,Lab-Grown Meat: The Rise of Alternative Proteins in the UK Market,article,0.04198345951,63,265,174.4156863
+https://www.newfoodmagazine.com/article/249748/the-journey-to-truly-sustainable-packaging-with-lignoo/,false,"This is an interview with the founder of Lignoo, not a news report of a specific event.",The journey to truly sustainable packaging with Lignoo,"In Part 2 of Ingredients for Change, we talk with Lignoo's Katerina Mouliadou about the challenges and impact of creating truly sustainable packaging.","# The journey to truly sustainable packaging with Lignoo
+
+In Part 2 of this month’s *Ingredients for Change , we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.*
+
+The food industry is evolving, and with it, the conversation around sustainability. While efforts to reduce waste and minimise environmental harm are growing, real change requires more than just good intentions; it demands innovation, transparency and commitment. Lignoo, founded by Katerina Mouliadou, is addressing this challenge head-on.
+
+There are some ideal materials on paper, but then when it comes to actioning it, it doesn’t work so well for your application…
+
+Launched in 2023, the company is tackling one of the most overlooked yet essential aspects of sustainability: water bottles. Every minute, an estimated 1 million plastic bottles are purchased worldwide, yet less than 10 percent are recycled, contributing to the global plastic waste crisis.
+
+However, in this era where single-use plastics and misleading ‘green’ claims dominate the market, Lignoo’s mission is refreshingly clear. “Lignoo’s mission is to provide innovative, research-backed, eco-friendly and safe consumer products, both for people and the planet,” says Katerina.
+
+## A personal drive for change
+
+Katerina’s journey into sustainable packaging wasn’t purely professional; it was deeply personal. With a background in medical and health industries, she understood how products were designed and manufactured. However, when she became a mum, she also became hyper-aware of the materials she was exposing her child to. “Water bottles were a key issue that I faced,” she explains. “I thought there are so many materials out there, so many new technologies, that can make it better.”
+
+But better is not always simple. Many brands market their products as sustainable by swapping one material for another, but as Katerina points out, that doesn’t always mean the entire product is truly sustainable. “The focus is often on incorporating a material that is trending or perceived to be sustainable by the consumer,” she notes. “So, they might incorporate that in one aspect of the product, but not the lid or the spout that comes in contact with the mouth, or the packaging.” The result? Confusion around how sustainable and safe the product is.
+
+## The battle for true sustainability
+
+Creating a genuinely sustainable water bottle is no easy feat – there are constant battles.
+
+The first hurdle? Materials. Lignoo sought to create a bottle from naturally derived, renewable sources while ensuring it remained durable and safe for everyday use. “Ideally, you want them to be degradable,” she explains. “But when it comes to making it come into contact with water, you don’t want your bottle to melt.”
+
+Through partnerships with research centres and universities, Lignoo has benefitted from access to innovative resources and testing methods, refining their approach at every step. “There are some ideal materials on paper, but then when it comes to actioning it, it doesn’t work so well for your application,” Katerina reveals. The process of trial, error and innovation is ongoing, but the company is determined to bring its first bottle to market by the end of the year.
+
+## Transparency: the key to consumer trust
+
+One of Lignoo’s defining principles is transparency. In a world where greenwashing is rampant, Katerina believes that honesty is essential. “You might have heard of the digital product passport,” she says. This concept, which is gaining traction in the EU, allows consumers to scan a QR code and access detailed information about a product: where it was made, what materials it contains, and how to properly dispose of it. Lignoo is proactively integrating this level of transparency into its products so that when it eventually becomes a mandatory requirement, they are ahead of the curve.
+
+## Who should take responsibility for change?
+
+Sustainability is a shared responsibility, but Katerina firmly believes that businesses must lead the way.
+
+People working together would be ideal, but I think this path needs to be done by the businesses. Consumers won’t be able to change unless given an option or a choice.”
+
+
+Many companies argue that consumers must drive demand for sustainable products, while consumers often expect businesses to take the lead. According to NielsenIQ’s 2023 CPG sustainability report, 81 percent of consumers want to do the right thing and are making sustainability an important part of their lives, but 26 percent cited confusion as a key barrier to adopting more sustainable lifestyles.
+
+This cycle of inaction is precisely what Lignoo seeks to break. “We need to be aware that there are some gaps in regulation that companies can get away with, providing a cheaper alternative,” Katerina warns. And the consequences of these shortcuts are not just environmental, they can impact human health, too.
+
+“Nothing is more sustainable than something which is healthy for you to start with,” she points out. “Any choices that we make today, we’re going to face the consequences in the future, either in our own home or to our environment.”
+
+## Recognition and accelerating Lignoo’s impact
+
+Katerina’s dedication and innovation have not gone unnoticed. She was recently named an Innovate UK Women in Innovation award winner, an achievement that has significantly accelerated Lignoo’s impact. “It has completely transformed our plans,” she says. “Because without the funding support, our development would have been a lot slower and more complex.”
+
+The award has provided not just financial backing but also valuable business support, networks and mentorship. “And also, on a personal level, it’s great to see the recognition that your business idea and concept are valid, because it has been evaluated against about 1,500 other applicants,” she adds.
+
+## The future of sustainable packaging
+
+While Lignoo’s water bottles may be the first step, Katerina has a much bigger vision for the future. “The business is not just about water bottles,” she says. “It is about the data that we create through our research and the methodology for getting there.”
+
+Lignoo aims to share its findings with other businesses, encouraging industry-wide change.
+
+I’m not looking to put patents in place or restrictions to prevent people knowing what I’m doing. I’m trying to share it as much as possible and encourage others to come along the way.”
+
+
+The future of food packaging must go beyond aesthetics and marketing claims, it must prioritise environmental impact, consumer health and education. “There are a lot of large companies taking big steps when it comes to sustainable packaging,” Katerina acknowledges. “But balancing consumer education is really important. I have seen and come across so much new and different packaging, but as a consumer, we don’t know [it is different]. It just looks like any other film that was out there, ten years ago.”
+
+Without proper guidance and education around ways to spot whether a product is biodegradable or bio-based, consumers might still unknowingly discard eco-friendly packaging incorrectly, undermining its benefits.
+
+As we look to a greener, healthier future, Katerina’s message is clear: “We all need to be a lot more vigilant about what we put inside our mouths, what we eat, what we put on our skin, and what products we use daily.”
+
+**Reach out!**
+
+As part of our *Ingredients for Change* series, we are always on the lookout for the next wave of innovators and unsung heroes making a difference in the food industry.
+
+If you know of individuals, companies, or initiatives advancing food safety, pushing for regulatory change, or transforming other aspects of the industry, we’d love to hear from you.
+
+Contact our Assistant Editor Ben Cornwell ([email protected]) with your suggestions and help us spotlight the voices and solutions shaping the future of food!",www.newfoodmagazine.com,2025-03-28,27,The journey to truly sustainable packaging with Lignoo - New Food Magazine,article,0.04698678307,66,268,174.4156863
+https://www.newfoodmagazine.com/organisations/the-technical-university-of-denmark/,false,This page contains multiple articles and is not a single news article reporting a specific event.,The Technical University of Denmark,News stories and articles referencing The Technical University of Denmark on New Food Magazine,"Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+List view / Grid view
+
+# The Technical University of Denmark
+
+
+30 June 2010 | By Jeffrey Hoorfar Research Manager & Professor of Food Microbiology, National Food Institute, Technical University of Denmark
+
+PCR testing of pathogens has gained widespread use in quality control laboratories throughout the food industry. Many excellent easy-to-use commercial kits are now available for a wide range of microorganisms. But are there any other potential uses for PCR other than a simple plus/minus response that indicates presence or absence…
+
+23 May 2007 | By Søren Aabo, Senior Scientist, Department of Microbiology and Risk Assessment, Institute for Food Safety, The Technical University of Denmark
+
+The Danish swine industry produces more than 20 million slaughtered pigs each year. For many years most of the production has been exported, with England, USA and Japan being some of the most important markets.
+
+3 May 2005 | By Dr. Lotte Dock Steenstrup, Dr. Alan Friis, BioCentrum-DTU, The Technical University of Denmark and Dr. Roland Cocker, Cocker Consulting, Netherlands
+
+The demands that are placed on product and process within the food production industry are interconnected. Therefore, it is not appropriate to use a largely sequential approach to designing a production facility, where you first address the primary function of the product, i.e. product quality and then consider other issues…",www.newfoodmagazine.com,2025-03-31,24,"The Technical University of Denmark - News, Articles and Whitepapers - New Food Magazine",article,0.06428292824,26,118,174.4156863
+https://www.newfoodmagazine.com/organisations/greencore-group-plc/,false,"This page lists multiple news stories and articles, not a single news article.",Greencore Group Plc,News stories and articles referencing Greencore Group Plc on New Food Magazine,"The £1.2bn Greencore–Bakkavor ready meal merger has hit pause, as the bid deadline is pushed back to 9 May. The deal, if completed, would create a £4bn food giant.
+
+List view / Grid view
+
+# Greencore Group Plc
+
+
+25 July 2016 | By Stephanie Anthony, Editor New Food
+
+Greencore Group plc (‘Greencore’) today announced that it has acquired The Sandwich Factory Holdings Limited (‘The Sandwich Factory’) from Cranswick plc.
+
+29 January 2014 | By Campden BRI
+
+Campden BRI has published a brand new report identifying the key areas of microbiological training that need to be addressed...
+
+13 September 2010 | By Watson-Marlow Pumps Group
+
+Greencore Group, achieved significant savings in downtime and repair costs on the water treatment plant, thanks to the installation of a Bredel SPX50 high pressure peristaltic hose pump...",www.newfoodmagazine.com,2025-04-11,13,"Greencore Group Plc - News, Articles and Whitepapers - New Food Magazine",article,0.06012856489,29,123,174.4156863
+https://www.newfoodmagazine.com/industry_sector/agriculture/,false,"Contains multiple articles, not a single news article",Agriculture & Fresh Produce,News stories and articles referencing Agriculture & Fresh Produce on New Food Magazine,"To support food manufacturers and lower costs for consumers, the UK Government has suspended import tariffs on dozens of ingredients until 2027.
+
+List view / Grid view
+
+# Agriculture & Fresh Produce
+
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+ECDC and EFSA warn at-risk groups to avoid eating raw alfalfa while the investigation into the widespread Salmonella outbreak continues.
+
+Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.
+
+Mushrooms, long celebrated for their culinary appeal, may hold the key to tackling one of the world’s most pressing metabolic disorders.
+
+Bia Analytical's new portal delivers rapid food authenticity testing for herbs and spices, enhancing supply chain security and protecting your brand. Discover how AI and cloud technology are revolutionising food fraud prevention
+
+Alison Johnson at Food Forensics illustrates the importance of being proactive in assuring the safety of your product and how due diligence can be your saving grace.
+
+Groundbreaking new research identifies the Andes as the origin of the Irish potato famine pathogen, reshaping efforts to combat crop diseases.",www.newfoodmagazine.com,2025-04-14,10,"Agriculture & Fresh Produce - News, Articles and Whitepapers - New Food Magazine",article,0.06533391089,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/alternative-proteins/,false,"Contains multiple articles, not a single news article",Alternative Proteins,News stories and articles referencing Alternative Proteins on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Alternative Proteins
+
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.",www.newfoodmagazine.com,2025-04-22,2,"Alternative Proteins - News, Articles and Whitepapers - New Food Magazine",article,0.06387843756,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/anglesey-foods-ltd/,false,"This page is a directory or listing of articles, not a single news article.",Anglesey Foods Ltd,News stories and articles referencing Anglesey Foods Ltd on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Anglesey Foods Ltd
+
+
+List view / Grid view
+
+
+11 April 2025 | By Ian Westcott
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
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+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-11,13,"Anglesey Foods Ltd - News, Articles and Whitepapers - New Food Magazine",article,0.05712423741,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/cultured-meat/,false,"Contains multiple articles, not a single news article",Cultured Meat,News stories and articles referencing Cultured Meat on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Cultured Meat
+
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
+
+The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
+
+The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
+
+Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.
+
+Food to Go is back and this episode, Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods to find out how the company is using groundbreaking cell-cultivation technology, developing sustainable eel unagi, and their plans for market expansion and future innovations.
+
+Regulatory approval has been given to Meatly, making it the first European company to be authorised to sell cultivated meat.
+
+Here, Roee Nir explains how Forsea's cultured eel meat offers a sustainable solution to the declining wild eel population, while preserving the culinary tradition of unagi.
+
+Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.",www.newfoodmagazine.com,2025-04-22,2,"Cultured Meat - News, Articles and Whitepapers - New Food Magazine",article,0.06173016328,62,176,174.4156863
+https://www.newfoodmagazine.com/z_webinar_form/food-tech-digital-transformation-ai-2/,false,"This page is about cookies and website functionality, not a news article.","Food tech, digital transformation & AI",none,"This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
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+
+| Cookie | Description |
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+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
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+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-31,24,"Food tech, digital transformation & AI",article,0.02867514612,28,229,174.4156863
+https://www.newfoodmagazine.com/people/dini-mcgrath/,false,"This is an interview series page, not a news article reporting a specific event",Dini McGrath,News stories and articles referencing Dini McGrath on New Food Magazine,"Ingredients for Change is a new monthly interview series that…
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…",www.newfoodmagazine.com,2025-03-26,29,"Dini McGrath - News, Articles and Whitepapers - New Food Magazine",article,0.05816418769,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/two-chicks/,false,Reports on a specific corporate action (Two Chicks sale) in a news-like format,Two Chicks,News stories and articles referencing Two Chicks on New Food Magazine,"Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+List view / Grid view
+
+# Two Chicks
+
+
+List view / Grid view
+
+
+4 April 2025 | By Ian Westcott
+
+Two Chicks, the leader in the UK egg white market, has sold a majority stake to Eurovo Group. This partnership will help Two Chicks grow internationally and expand its product range.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-04,20,"Two Chicks - News, Articles and Whitepapers - New Food Magazine",article,0.05741682326,20,106,174.4156863
+https://www.newfoodmagazine.com/industry_sector/plant-based/,false,Contains multiple articles rather than a single news article,Plant based,News stories and articles referencing Plant based on New Food Magazine,"Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
+
+List view / Grid view
+
+# Plant based
+
+
+Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
+
+This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
+
+Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
+
+FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
+
+New data suggests major five-year growth in UK demand for plant-based options at events, with festive vegan recipes also gaining popularity ahead of Christmas.
+
+Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
+
+New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
+
+Wayback Burgers Asia has opened its first multi-brand plant-based restaurant in Tokyo, with plans for expansion both in Japan and internationally.",www.newfoodmagazine.com,2025-04-22,2,"Plant based - News, Articles and Whitepapers - New Food Magazine",article,0.06305841703,62,176,174.4156863
+https://www.newfoodmagazine.com/news/250014/nestle-waters-appoints-new-managing-director/,true,Reports on a specific event (appointment of a new managing director) in a news-like format,Nestlé Waters UK appoint new Managing Director,Nestlé Waters & Premium Beverages UK welcomes Stefano Bolognese as its new managing director.,"# Nestlé Waters UK appoints new managing director
+
+Stefano Bolognese takes the helm as managing director of Nestlé Waters & Premium Beverages UK, bringing over 20 years of experience to the role.
+
+Stefano Bolognese, newly appointed managing director of Nestlé Waters & Premium Beverages UK, aims to drive growth and sustainability. Credit: Nestlé
+
+Nestlé has named Stefano Bolognese as the new Managing Director for Nestlé Waters & Premium Beverages UK, starting 1 April 2025. He replaces Grant McKenzie, who is now Head of Northern Europe for Nestlé Waters & Premium Beverages.
+
+## Leadership change at Nestlé Waters UK
+
+Bolognese joins the Nestlé UK & Ireland leadership team. He will oversee well-known brands like Buxton, Princes Gate, Nestlé Pure Life, S.Pellegrino, and Sanpellegrino Italian Sparkling Drinks.
+
+With more than 20 years at Nestlé, he has vast experience in sales, marketing, and business development. Previously, he led the Sanpellegrino International Business Unit, growing the Acqua Panna, S.Pellegrino, and Sanpellegrino Beverages brands worldwide.
+
+## Commitment to growth and sustainability
+
+Bolognese aims to boost market growth and advance Nestlé’s sustainability initiatives.
+
+“I am honoured to lead Nestlé Waters & Premium Beverages UK at such an exciting time,” he said. “I look forward to strengthening our brands and supporting sustainability projects like the water capture initiative in Pembrokeshire.”
+
+## Industry expertise
+
+Bolognese began his career at Nestlé in 2000. He has held leadership roles in both the water and food divisions. He holds an economics degree from Bocconi University in Milan.
+
+Nestlé Waters & Premium Beverages UK remains committed to sustainable growth, product innovation, and consumer trust under Bolognese’s leadership.",www.newfoodmagazine.com,2025-04-02,22,Nestlé Waters UK appoint new Managing Director,article,0.03335310613,46,247,174.4156863
+https://www.newfoodmagazine.com/news/250300/tonys-chocolonely-easter-egg-recall-metal/,true,Reports on a specific real-world event (product recall) with news-style reporting,Tony’s Chocolonely recalls Easter eggs in UK,Tony’s Chocolonely has issued an urgent recall of two Easter eggs in the UK due to possible metal contamination. Find out which products are affected and what to do next.,"# Tony’s Chocolonely recalls Easter eggs over metal contamination fears
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+The two Easter eggs recalled by Tony’s Chocolonely over potential metal contamination. Customers are advised not to consume the affected products. Credit: Tony’s Chocolonely
+
+Tony’s Chocolonely has recalled two Easter-themed chocolate products in the UK after discovering a potential contamination risk involving metal fragments.
+
+The affected products are the Milk Chocolate and Caramel Sea Salt Easter Eggs (242g) with a best before date of June 2025. Customers should return these eggs to the store where they were purchased for a refund or replacement.
+
+The company confirmed that it had identified and resolved the source of the issue. Retailers and food authorities are now removing the impacted products from sale.
+
+A spokesperson for Tony’s Chocolonely said:
+
+“We apologise for the inconvenience this may cause. Only specific batches are affected, but we are taking every precaution. Our other Easter products, including the small eggs, are safe to consume.”
+
+### Follows earlier chocolate bar recall
+
+This latest action comes just days after Tony’s Chocolonely recalled two chocolate bars over a separate contamination issue. Some batches of the Dark Almond Sea Salt and Everything Bar varieties may have contained small stones. You can read that story here.
+
+Founded in 2005, Tony’s Chocolonely is known for its ethical cocoa sourcing. The brand is both Fairtrade-certified and a registered B-Corp, campaigning for a fairer, exploitation-free chocolate industry.
+
+For details on how to identify affected products and request a refund, visit:
+
+https://uk.tonyschocolonely.com/pages/recall-fo-intl-0325",www.newfoodmagazine.com,2025-04-07,17,Tony’s Chocolonely recalls Easter eggs in UK,article,0.03278230934,44,250,174.4156863
+https://www.newfoodmagazine.com/people/gioia-zagni/,false,"This is a profile page, not a news article",Gioia Zagni,News stories and articles referencing Gioia Zagni on New Food Magazine,"Lab-grown meat, the next frontier in alternative proteins, is making…
+
+Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.",www.newfoodmagazine.com,2025-04-02,22,"Gioia Zagni - News, Articles and Whitepapers - New Food Magazine",article,0.05822822508,21,106,174.4156863
+https://www.newfoodmagazine.com/article/250610/the-evolving-and-enduring-supply-chain/,false,"This is a promotional piece for a report, not a news article reporting a specific event.",The evolving and enduring supply chain,Inside the transformation of our global food systems – download this report to discover insights from the experts shaping the future ahead.,"# The evolving and enduring supply chain
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+## What’s inside:
+
+**Today’s food supply chains are facing relentless pressure – but within the disruption lies an opportunity to create something stronger and smarter.** This report offers a timely look at how the global food supply chain is evolving in real time, with insights for anyone aiming to future-proof their operations.
+
+Inside, you’ll find expert-led articles covering:
+
+- Real-world challenges exposed by climate volatility and geopolitical shocks
+- Innovations transforming logistics, sourcing and food safety
+- Vulnerabilities exposed by recent crises
+- Actionable strategies for building resilient, transparent and sustainable supply chains
+
+Whether you’re navigating regulatory pressures, adopting new tech, or responding to shifting consumer demands, this report offers a clear advantage.
+
+## Key trends addressed:
+
+This report highlights the urgent themes reshaping the global food system. In an era where consumers are demanding greater traceability, policymakers are tightening regulations, and risks can ripple across continents in an instant, building a future-ready supply chain isn’t optional.
+
+**Climate disruption & geopolitics**– Navigating global instability and weather extremes**Digital transformation**– Leveraging AI, blockchain and data for smarter decisions**Changing consumer expectations**– Meeting demand for transparency and sustainability**Regulatory shifts**– Understanding compliance and managing global risk**Supply chain agility**– Building systems that adapt to real-time challenges
+
+## Expert insights:
+
+**Maria Villablanca**– Global supply chain influencer and co-founder of Future Insights Network**Richard Zaltzman**– CEO, EIT Food**Roberto Buttini**– VP, Global Quality & Food Safety, Barilla**Cesare Varallo**– Food Lawyer, Founder of Foodlawlatest.com & Food Orbit Experts**Bradley Schwan**– VP Marketing, ADM**Lise Colyer**– Executive Director, OmniAction
+
+From digital innovation and food safety to evolving consumer demands and credible sustainability reporting, this report connects the dots between today’s challenges and tomorrow’s opportunities – offering real-world insight and forward-thinking perspectives from those on the front lines of change.
+
+**Interested? Register your details to discover more >>> **
+
+This report is sponsored by:",www.newfoodmagazine.com,2025-04-22,2,The evolving and enduring supply chain - New Food Magazine,article,0.05852564718,69,164,174.4156863
+https://www.newfoodmagazine.com/organisations/university-of-southern-denmark/,false,Reports on a specific event (development of an animal-free foie gras alternative) in a news-like format.,University of Southern Denmark,News stories and articles referencing University of Southern Denmark on New Food Magazine,"Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+List view / Grid view
+
+# University of Southern Denmark
+
+
+List view / Grid view
+
+
+28 March 2025 | By Ben Cornwell
+
+Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
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+
+| Cookie | Description |
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+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
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+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
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+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
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+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-03-28,27,"University of Southern Denmark - News, Articles and Whitepapers - New Food Magazine",article,0.05721767199,20,106,174.4156863
+https://www.newfoodmagazine.com/topic/consumer/,false,"Contains multiple articles and a 'Recall Roundup' section, not a single news article",The consumer,News stories and articles referencing The consumer on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# The consumer
+
+
+Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+Supermarkets can and should start embracing the energy transition – yesterday, asserts Aidan Charron, Associate Director of Global Earth Day.
+
+From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+Nestlé unveils science-backed protein beverages to help manage hunger, support muscle health and aid weight loss for GLP-1 users.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Australian food scientists have redefined fibre classification beyond soluble and insoluble, unlocking new insights to improve nutrition, gut health and food innovation.
+
+New FDA initiative tackles concerns over contaminants in baby formula, promising safer, more nutritious options for American families.
+
+NYU researchers develop a new AI tool that analyses food photos to calculate nutrition, offering an effortless way to monitor diets.
+
+Unilever Food Solutions’ Future Menus report reveals how chefs can attract Gen Z diners and maximise loyalty through personalisation and global flavours.",www.newfoodmagazine.com,2025-04-24,0,"The consumer - News, Articles and Whitepapers - New Food Magazine",article,0.06110651291,62,176,174.4156863
+https://www.newfoodmagazine.com/people/chris-elliott/,false,"This is a page referencing Chris Elliott, not a news article reporting a specific event.",Chris Elliott,News stories and articles referencing Chris Elliott on New Food Magazine,"Leading food safety experts, including Frank Yiannas, Bill Marler, Dr…
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…",www.newfoodmagazine.com,2025-04-04,20,"Chris Elliott - News, Articles and Whitepapers - New Food Magazine",article,0.06473411781,77,176,174.4156863
+https://www.newfoodmagazine.com/organisations/university-of-georgia/,false,"Contains multiple articles and summaries, not a single news article",University of Georgia,News stories and articles referencing University of Georgia on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# University of Georgia
+
+
+New research from the University of Georgia reveals how ultrasound technology can transform unsold flowers into sustainable, nutrient-rich food ingredients, reducing waste.
+
+New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
+
+With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
+
+New research from the University of Georgia suggests traditional sampling methods are missing some antimicrobial-resistant strains of harmful bacteria, such as Salmonella.
+
+A University of Georgia study has presented a new method to make crops - specifically tomatoes - safer to eat by applying sanitisers to produce preharvest.
+
+The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
+
+A study has reported that the future of US citrus could be genetically modified, because of the threat of the Asian citrus psyllid bacterium.",www.newfoodmagazine.com,2025-04-23,1,"University of Georgia - News, Articles and Whitepapers - New Food Magazine",article,0.06062568701,53,163,174.4156863
+https://www.newfoodmagazine.com/news/250636/target-recalls-over-25000-units-of-baby-food-due-to-elevated-lead-levels/,true,Reports on a specific real-world event (baby food recall) with news-style reporting,"Target recalls over 25,000 units of baby food due to elevated lead levels","Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.","# Target recalls over 25,000 units of baby food due to elevated lead levels
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+Credit: Target
+
+More than 25,000 packs of baby food sold under Target’s *Good & Gather* brand have been recalled after US authorities detected elevated levels of lead, the US Food and Drug Administration (FDA) has confirmed.
+
+The affected product Good & Gather baby Pea Zucchini Kale & Thyme Vegetable Puree is manufactured by Miami-based company Fruselva and sold in 4-ounce tubs.
+
+The retailer voluntarily recalled 25,600 units of the product on 12 March, identifying two impacted lot numbers: 4167 with a best-before date of 7 December, and 4169 with a best-before date of 9 December 2025.
+
+Classified as a *Class II* recall, the product is considered unlikely to cause serious health problems but could still lead to temporary or reversible effects. Nonetheless, health officials have stressed the seriousness of the risk. The US Centers for Disease Control and Prevention (CDC) has previously stated that *“there is no safe level of lead exposure for children,”* noting that even low doses of the metal can impair brain development and cognitive function.
+
+Consumers are being advised not to feed the recalled purée to infants. Affected products can be returned to any Target store for a full refund, and the retailer has directed customers to contact Target Guest Relations at 1-800-440-0680 for further support.
+
+## Recent US infant formula and food regulation developments
+
+This Target recall comes at a pivotal moment for baby food regulation in the US. In April 2025, the FDA began rolling out *Operation Stork Speed *— a sweeping initiative to raise safety standards across infant formula and children’s food categories. Among the measures introduced are *“expanded testing for heavy metals, including arsenic and lead,”* a move designed to improve contamination detection and transparency across the supply chain.
+
+In tandem with federal action, California’s *Baby Food Safety Act* (AB 899) also came into effect on 1 January 2025. Under the new law, all baby food sold in California must be tested monthly for toxic metals such as lead, arsenic, cadmium and mercury. Infant formula remains exempt under current regulations.
+
+Although the FDA did not disclose the specific amount of lead found in the recalled *Good & Gather* product, recent agency proposals suggest new action levels of 10 parts per billion (ppb) for most fruit and vegetable-based blends, and 20 ppb for dry cereals and root vegetable purées, which naturally absorb more lead from soil.
+
+As scrutiny intensifies, the recall serves as a sharp reminder of the critical importance of rigorous safety measures in foods designed for society’s most vulnerable consumers.",www.newfoodmagazine.com,2025-04-16,8,"Target recalls over 25,000 units of baby food due to elevated lead levels - New Food Magazine",article,0.03490769331,47,262,174.4156863
+https://www.newfoodmagazine.com/news/250746/fda-ban-synthetic-food-dyes-2025/,true,Reports on a specific real-world event (FDA policy change) with news-style reporting,FDA to ban synthetic food dyes in major health policy shift,"The FDA is phasing out all synthetic food dyes, including Red 40 and Yellow 5, in favour of natural alternatives as part of new US health measures.","# FDA announces plan to phase out synthetic food dyes
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+HHS Secretary Robert F. Kennedy Jr. described the FDA’s decision to phase out synthetic food dyes as a return to “gold-standard science” and a step toward safeguarding children’s health. Credit: Shutterstock
+
+The U.S. Department of Health and Human Services (HHS) and the U.S. Food and Drug Administration (FDA) have announced a new initiative to eliminate petroleum-based synthetic dyes from the U.S. food supply. The plan forms part of the broader *Make America Healthy Again* campaign and marks a significant policy change aimed at supporting long-term public health.
+
+**Timeline and scope of the phase-out**
+
+- The FDA will take the following steps:
+- Establish a national standard and timeline for manufacturers to transition to natural alternatives
+- Revoke authorisation for Citrus Red No. 2 and Orange B in the coming months
+- Phase out six synthetic dyes—FD&C Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1 and Blue No. 2—by the end of 2026
+- Fast-track approval of four new natural colour additives, with further options under review
+- Request earlier removal of FD&C Red No. 3, previously slated for phase-out by 2027–2028
+
+**Research and industry collaboration**
+
+The FDA is working with the National Institutes of Health (NIH) to expand research into the potential health effects of food additives, particularly in children. The agency also plans to issue guidance to support food manufacturers during the transition and to accelerate regulatory review of alternative colourings such as calcium phosphate, butterfly pea flower extract, Galdieria blue and gardenia blue.
+
+**Public statements and rationale**
+
+In a statement, HHS Secretary** Robert F. Kennedy, Jr.** said:
+
+“These compounds offer no nutritional benefit and pose measurable risks to children’s health. That era is coming to an end.”
+
+
+FDA Commissioner **Dr Marty Makary** added:
+
+“Given concerns about the impact of certain synthetic dyes on health, we are asking companies to make changes similar to those already adopted in Canada and the EU.”
+
+
+
+**A move towards alignment with global standards**
+
+The FDA says these changes are designed to better align U.S. food regulations with international practices and to reflect growing demand for transparency and natural ingredients. The agency emphasised its commitment to evidence-based decision-making and collaboration with industry throughout the transition process.
+
+Read expert analysis from distinguished Food Safety Expert Dr Darin Detwiler, and David Acheson, President and CEO of the Acheson Group, on the broader implications of RFK’s approach to food safety reform in *New Food’s* previous coverage.",www.newfoodmagazine.com,2025-04-23,1,FDA to ban synthetic food dyes in major health policy shift,article,0.03564348878,50,259,174.4156863
+https://www.newfoodmagazine.com/topic/packaging-labelling/,false,"Contains multiple articles and a list view, not a single news article",Packaging & Labelling,News stories and articles referencing Packaging & Labelling on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Packaging & Labelling
+
+
+31 March 2025 | By New Food
+
+Join industry experts for an in-depth look at how ingredient innovation is shaping the future of confectionery and snack reformulation. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to…
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
+
+Robinsons is suing Aldi for alleged trademark infringement over its mini squash product. The case, filed in the High Court, highlights the ongoing legal battles over lookalike products in the retail sector.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+In the latest instalment of Recall Roundup (31 January - 6 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Researchers at Chalmers University of Technology have developed a packaging solution that reduces mercury content in canned tuna by 35 percent.
+
+Food fraud continues to pose significant risks to global supply chains, undermining consumer trust and public health. Sterling Crew, Chair of the Food Authenticity Network and a leading food safety advocate, explores strategies to mitigate these threats and safeguard food authenticity.",www.newfoodmagazine.com,2025-04-24,0,"Packaging & Labelling - News, Articles and Whitepapers - New Food Magazine",article,0.06316934982,61,175,174.4156863
+https://www.newfoodmagazine.com/topic/regulation-legislation/,false,"Contains multiple articles with different dates and topics, not a single news article",Regulation & Legislation,News stories and articles referencing Regulation & Legislation on New Food Magazine,"Inside the transformation of our global food systems – download now to discover insights from the experts shaping the future ahead, examining the challenges, innovations and changing consumer demands reshaping our vital food supply chains.
+
+List view / Grid view
+
+# Regulation & Legislation
+
+
+Target has recalled over 25,000 units of baby food after FDA testing revealed elevated lead levels, sparking safety concerns.
+
+14 April 2025 | By New Food
+
+Join us for a comprehensive review of the year's most significant trends shaping the food and beverage industry. Our panel of experts will reflect on the key challenges that 2025 has presented, and the technological advancements, supply chain shifts, sustainability initiatives, and regulatory changes that technical decision-makers need to understand…
+
+ILSI Europe calls for global harmonisation of food contact materials (FCMs) risk assessments to improve food safety and simplify international trade, addressing key regulatory differences.
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+New FDA initiative tackles concerns over contaminants in baby formula, promising safer, more nutritious options for American families.
+
+The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
+
+President Trump threatens 200 percent tariffs on EU alcohol, escalating a US-EU trade battle that could disrupt global beverage markets.
+
+Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
+
+The new research hub aims to reshape UK food policies, promoting sustainable, healthy diets to tackle climate and public health challenges.
+
+25 February 2025 | By SIAL Canada
+
+This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.
+
+More than 30 UK food businesses are calling on the Government to extend new Crime & Policing Bill protections to delivery riders.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.",www.newfoodmagazine.com,2025-04-22,2,"Regulation & Legislation - News, Articles and Whitepapers - New Food Magazine",article,0.06359598561,60,174,174.4156863
+https://www.newfoodmagazine.com/news/250487/non-alcoholic-sparkling-cocktails-maison-perrier-chic-launch/,true,Reports on a specific corporate action (product launch) in a news-style format,Maison Perrier launches new non-alcoholic sparkling cocktails,"Maison Perrier enters the premium mocktail space with Chic, a new line of non-alcoholic sparkling cocktails. Inspired by classic drinks like the Daiquiri and French 75, Chic is now available in select U.S. retailers.","# Maison Perrier enters premium mocktail market with new range of non-alcoholic sparkling cocktails
+
+Maison Perrier’s new line of non-alcoholic sparkling cocktails brings classic cocktail flavor to alcohol-free lifestyles. The low-calorie drinks are crafted with real fruit juice and the brand’s signature bubbles.
+
+Maison Perrier Chic offers a stylish twist on sober sipping with four non-alcoholic sparkling cocktails inspired by classic drinks like the Daiquiri and French 75. Credit Maison Perrier
+
+Nestlé Waters brand Maison Perrier has entered the non-alcoholic drinks market with a new line of sparkling cocktails. The collection, called Maison Perrier Chic, is inspired by classic cocktails and aims to bring a touch of elegance to alcohol-free options.
+
+Each drink combines real fruit juice and natural flavors with Perrier’s well-known bubbles. As a result, the line offers a fresh and flavorful twist on traditional mocktails.
+
+The launch includes four flavors:
+
+- Daiqui’red – a tart, fruity version of the classic Daiquiri
+- Peach Spritzer – a peach drink inspired by the Bellini
+- Piña Fizz – a coconut and pineapple mix, similar to a Piña Colada
+- Citrus Fizz – a zesty lemon drink based on the French 75
+
+Each can contains 30 calories or less. That makes the drinks a good choice for health-conscious consumers who still want something fun to sip.
+
+According to the brand, the recipes were developed with help from a French bartender known for crafting high-end drinks. This focus on flavor and quality is part of Maison Perrier’s plan to appeal to a growing market of sober curious and mindful drinkers.
+
+The Citrus Fizz flavor is now available at Whole Foods Market. Meanwhile, the other flavors will hit stores and Amazon later this month. A four-pack will cost about $5.99.
+
+This launch is part of Maison Perrier’s strategy to offer more drink options for different lifestyles. With Chic, the brand adds a stylish and alcohol-free choice to its sparkling portfolio.
+
+For more information, visit maisonperrier.us.",www.newfoodmagazine.com,2025-04-14,10,Maison Perrier launches new non-alcoholic sparkling cocktails,article,0.03196081192,39,229,174.4156863
+https://www.newfoodmagazine.com/organisations/the-hershey-company/,false,"This page is a collection of articles and press releases about The Hershey Company, not a single news article.",The Hershey Company,News stories and articles referencing The Hershey Company on New Food Magazine,"The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+List view / Grid view
+
+# The Hershey Company
+
+
+The US confectionery company has named Michael Del Pozzo as the successor to Charles Raup, who is retiring from Hershey after 15 years to pursue other executive opportunities.
+
+With the clean-label drive showing no evidence of slowing down, confection and chocolate manufacturers are adapting to a changing market. Environmental concerns, health concerns and sustainability may be priorities for today’s consumers, but flavour and innovation have never been more important. Divakar Kolhe from Future Market Insights reports on the…
+
+Two countries that together produce more than two-thirds of the world's cocoa have agreed to tackle deforestation through a strict framework.
+
+4 July 2016 | By Victoria White, Digital Content Producer
+
+Hershey’s Board of Directors unanimously rejected the indication of interest and determined that it provided no basis for further discussion with Mondelēz...
+
+29 June 2016 | By Dr W. Jeffrey Hurst, (formerly) Principal Scientist, Hershey Company Technical Center
+
+Here, Dr W. Jeffrey Hurst provides some initial perspective into a complex topic - lipid analysis...
+
+11 May 2016 | By Victoria White, Digital Content Producer
+
+Hershey's new sustainable sugar sourcing policy establishes rigorous standards to ensure sugar has been responsibly grown and harvested...
+
+25 November 2015 | By Victoria White
+
+The Hershey Company’s new Holiday Hershey’s Kisses Milk Chocolates and Hershey’s Milk Chocolate Bars, to be launched in the US, are made with simple ingredients and no artificial flavour.
+
+14 July 2015 | By Victoria White
+
+3D printing has the potential to revolutionise the way food is manufactured within the next 10 to 20 years, according to a symposium at IFT15...
+
+1 June 2015 | By Victoria White
+
+The Hershey Company demonstrated 3-D printed chocolate at the recent National Confectioners Association’s annual Sweets & Snacks Expo in Chicago...
+
+9 December 2014 | By The Hershey Company
+
+The Hershey Company, a global confectionery leader known for bringing goodness to the world through its delicious chocolate, sweets, mints, beverages and snacks, announced that it has completed the purchase of The Allan Candy Company, a leading North American manufacturer of quality confectionery products based in Ontario, Canada...
+
+10 September 2014 | By The Hershey Company
+
+The Hershey Company announced a new three-year program expanding its cocoa farmer training and community initiatives in Ivory Coast, the world’s largest cocoa producing country...
+
+4 November 2013 | By W. Jeffrey Hurst, Arthur A. Teixeira
+
+Laboratory automation in food analysis (Author: W. Jeffrey Hurst, Hershey Company) Automation in the food canning industry (Author: Arthur A. Teixeira, University of Florida)
+
+5 July 2012 | By The Hershey Company
+
+New chocolates from Hershey's make life sweeter for consumers who want to enjoy their chocolate without the guilt...",www.newfoodmagazine.com,2025-04-14,10,"The Hershey Company - News, Articles and Whitepapers - New Food Magazine",article,0.06454325426,52,166,174.4156863
+https://www.newfoodmagazine.com/industry_sector/baking/,false,"Contains multiple articles, not a single news article",Baking,News stories and articles referencing Baking on New Food Magazine,"Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
+
+List view / Grid view
+
+# Baking
+
+
+Beckman Coulter Life Sciences has launched a next-generation Basophil Activation Test to support safer allergy research and reduce the need for risky oral food challenge
+
+Leading food safety experts, including Frank Yiannas, Bill Marler, Dr Darin Detwiler, Professor Chris Elliott, Tim Lang and Michael Bell OBE, weigh in on the far-reaching consequences of President Trump's tariffs and recent FDA budget cuts. The article delves into the risks to food safety, supply chains and global food…
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
+
+Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
+
+Aldi will launch a new Flake Bake chicken patty on 12 March 2025, following huge demand for the brand’s Jamaican-inspired beef patties.
+
+NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
+
+UK mandates folic acid fortification in non-wholemeal flour by 2026, aiming to prevent 200 birth defects annually and enhance public health.
+
+SnackFutures Ventures, the investment arm of Mondelēz International, has taken a minority stake in UK-based Urban Legend, a bakery business known for its healthier doughnuts.
+
+In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the UK and US.
+
+UK supermarket giant Sainsbury's is stepping up its environmental efforts with new packaging for its bakery range, helping to cut over 560 tonnes of plastic each year.
+
+For New Food, the Almond Board of California's Harbinder Maan discusses how ABC has partnered with BOSH! and Tastewise to utilise AI to analyse consumer trends, empowering food manufacturers to innovate with almond-based products that align with rapidly changing market demands.",www.newfoodmagazine.com,2025-04-23,1,"Baking - News, Articles and Whitepapers - New Food Magazine",article,0.0623706845,62,176,174.4156863
+https://www.newfoodmagazine.com/topic/contaminants/,false,"This page contains multiple articles and a list of news stories, not a single news article.",Contaminants,News stories and articles referencing Contaminants on New Food Magazine,"For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
+
+List view / Grid view
+
+# Contaminants
+
+
+The Environmental Audit Committee has announced a major inquiry into PFAS contamination, aiming to evaluate the UK’s regulatory system and whether it is equipped to manage the rising risks these chemicals pose to public health and the food supply chain.
+
+Tony’s Chocolonely has recalled its Milk Chocolate and Caramel Sea Salt Easter Eggs in the UK after detecting a possible metal contamination. Shoppers are urged to return the affected products for a refund. This comes days after a separate recall involving chocolate bars.
+
+In the latest instalment of Recall Roundup (21-27 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
+
+In the latest instalment of Recall Roundup (14-20 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+New FDA initiative tackles concerns over contaminants in baby formula, promising safer, more nutritious options for American families.
+
+Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
+
+In the latest instalment of Recall Roundup (28 February- 6 March 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+ECDC and EFSA warn at-risk groups to avoid eating raw alfalfa while the investigation into the widespread Salmonella outbreak continues.
+
+In the latest instalment of Recall Roundup (21-27 February 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
+
+New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.",www.newfoodmagazine.com,2025-04-24,0,"Contaminants - News, Articles and Whitepapers - New Food Magazine",article,0.0624646021,62,176,174.4156863
+https://www.newfoodmagazine.com/core_topic/food-waste/,false,"Contains multiple articles, not a single news article",Food Waste,News stories and articles referencing Food Waste on New Food Magazine,"In this powerful opinion piece, Dr Clive Black, Vice Chairman of Shore Capital Markets, argues that DEFRA is no longer fit for purpose and must be dismantled.
+
+List view / Grid view
+
+# Food Waste
+
+
+Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
+
+New research reveals tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds, unlocking new opportunities for functional and fermented ingredients.
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
+
+Despite ambitious federal goals, state-level policies are failing to address the growing challenge of food waste in the US, according to a new study.
+
+In this latest episode of Food to Go, Assistant Editor Ben Cornwell sits down with Sophie Trueman from Too Good To Go to discuss the importance of tackling food waste across the entire supply chain—from manufacturers to retailers and consumers.
+
+Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.
+
+UK-based OSY Group is piloting its innovative antimicrobial packaging technology across multiple global markets.
+
+A community hub in West London, established to address food poverty and social isolation, has received positive feedback from residents and volunteers.",www.newfoodmagazine.com,2025-04-07,17,"Food Waste - News, Articles and Whitepapers - New Food Magazine",article,0.06245470716,62,176,174.4156863
+https://www.newfoodmagazine.com/people/dr-marty-makary/,false,Reports on a specific real-world event (FDA announcement) with news-style reporting,Dr Marty Makary,News stories and articles referencing Dr Marty Makary on New Food Magazine,"The FDA has announced it will phase out synthetic food…
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+List view / Grid view
+
+
+The FDA has announced it will phase out synthetic food…
+
+23 April 2025 | By Ian Westcott
+
+The FDA has announced it will phase out synthetic food dyes—including Red 40 and Yellow 5—by 2026, marking a major shift toward natural additives.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
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+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
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+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-23,1,"Dr Marty Makary - News, Articles and Whitepapers - New Food Magazine",article,0.05768127771,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/tracegains/,false,"This page lists multiple articles and reports, not a single news article.",TraceGains,News stories and articles referencing TraceGains on New Food Magazine,"TraceGains introduces Intelligent Document Processing to streamline Certificate of Analysis processing and enhance material compliance.
+
+List view / Grid view
+
+# TraceGains
+
+
+4 March 2025 | By TraceGains
+
+How transparent is your supply chain? This report from TraceGains & New Food explores the challenges of food supply chain visibility and how businesses can overcome them.
+
+TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
+
+As regulatory pressures and consumer demands grow, a new report from TraceGains reveals that outdated practices are holding back food and beverage suppliers.",www.newfoodmagazine.com,2025-03-26,29,"TraceGains - News, Articles and Whitepapers - New Food Magazine",article,0.0583090379,31,125,174.4156863
+https://www.newfoodmagazine.com/organisations/ocado/,false,"This page is a collection of articles and news snippets related to Ocado, not a single news article.",Ocado,News stories and articles referencing Ocado on New Food Magazine,"Hip Pop, the UK’s fastest-growing carbonated soft drinks brand, has launched in Morrisons and expanded its Ocado range, making its probiotic, gut-friendly drinks more widely available.
+
+List view / Grid view
+
+# Ocado
+
+
+Latest data has revealed that the UEFA European Championship played a role in boosting grocery sales, with consumers purchasing an increased amount of beer, crisps and snacks.
+
+Grocery price inflation has dropped to 3.2 percent and, with the help of supermarket promotions, UK households have saved £1.3 billion according to latest data from Kantar.
+
+New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
+
+“UK shoppers are already voting with their wallets,” claims Hearts & Science Chief Strategy Officer, suggesting a more eco-conscious market.
+
+With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
+
+A Salmonella outbreak has swept the UK, causing nearly 500 people to fall ill with the bacteria and several products to be recalled from supermarket shelves.
+
+The online supermarket has warned of an increase in substitutions and potential price hikes as COVID-19 and Brexit combine to put food retailers under pressure.
+
+Work during Covid-19 had been an intense and unpredictable period for the brewing industry. Here, Mecca Ibrahim speaks to several brewers about their experiences – good and bad.
+
+Covid-19 has accelerated the deployment of technology in the global food and drink supply chain. Here, tech expert, Paul Cuatrecasas explains how…
+
+New Food's Editor discovers how some major players in the market are protecting their employees during the COVID-19 crisis and the concerns some have expressed over food supply and safety.
+
+Keith Thornhill, Siemens Digital Industries, Head of Food and Beverage, discusses why it is time for manufacturers to embrace the smart factory.",www.newfoodmagazine.com,2025-03-25,30,"Ocado - News, Articles and Whitepapers - New Food Magazine",article,0.06099813543,62,176,174.4156863
+https://www.newfoodmagazine.com/organisations/heinens/,false,"This page is a collection of articles and information about cookies, not a single news article.",Heinen's,News stories and articles referencing Heinen's on New Food Magazine,"In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+List view / Grid view
+
+# Heinen's
+
+
+List view / Grid view
+
+
+11 April 2025 | By Ian Westcott
+
+In the latest instalment of Recall Roundup (4-11 April 2025), New Food highlights recent food and beverage recalls in the UK and US.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
+| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category ""Necessary"". |
+| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Performance"". |
+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
+
+| Cookie | Description |
+|---|---|
+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
+| one_signal_sdk_db | This cookie is set by OneSignal push notifications and is used for storing user preferences in connection with their notification permission status. |
+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
+|---|---|
+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-11,13,"Heinen's - News, Articles and Whitepapers - New Food Magazine",article,0.057074096,20,106,174.4156863
+https://www.newfoodmagazine.com/news/250050/four-convicted-unfit-meat-fraud/,true,Reports on a specific real-world event (conviction of individuals for selling unfit meat) with news-style reporting,Four convicted for diverting unfit meat into the human food chain,Four men and a business have been convicted for selling meat unfit for human consumption. A joint investigation by Southwark Council and the NFCU uncovered the fraud.,"# Four convicted for diverting unfit meat into the human food chain
+
+Four men and a business have been found guilty of illegally selling unfit meat, following an NFCU investigation. Sentencing is expected in the coming months.
+
+Investigators discovered 1.9 tonnes of unfit meat at an illegal cutting plant, which was fraudulently reintroduced into the human food chain. Credit: Shutterstock
+
+Four men and a business have been convicted for illegally selling meat unfit for human consumption. A joint investigation by Southwark Council and the Food Standards Agency’s National Food Crime Unit (NFCU) uncovered the scheme, leading to guilty pleas from three men. A fourth man and his company were found guilty after trial.
+
+## How the fraud was uncovered
+
+Southwark Council officers discovered 1.9 tonnes of Category 3 animal by-products—including whole chickens, lamb’s testicles, and beef burgers—at an illegal meat-cutting plant in London. These products were intended for disposal or pet food but were instead being processed for sale as food.
+
+The NFCU traced the meat back to legitimate food businesses, which had sent it to Fears Animal Byproducts in Somerset for safe disposal. Investigators uncovered evidence of a criminal conspiracy, linking the four men through communications and other records.
+
+## Court verdict and sentencing
+
+On 27 March 2025, following an 11-week trial at Inner London Crown Court, Anthony Fear, director of Fears Animal Byproducts, and his company were found guilty of conspiracy to defraud by placing unfit food on the market.
+
+At earlier hearings on 13 January 2025:
+
+-
+**Mark Hooper**, a manager at Fears Animal Byproducts, pleaded guilty to conspiracy to defraud by placing unfit food on the market. -
+**Azar Irshad**pleaded guilty to multiple offences, including conspiracy to defraud, failing to comply with food safety regulations, and placing unfit food on the market. -
+**Ali Afzal**pleaded guilty to failing to comply with food safety regulations regarding unapproved premises.
+
+## Officials condemn the crime
+
+Andrew Quinn, Head of NFCU, emphasised the importance of the prosecution:
+
+*“This case involved a meticulous investigation of large volumes of evidence. The NFCU worked closely with Southwark Council and other partners to bring these offenders to justice. We expect sentencing will reflect the seriousness of their actions and deter others.”*
+
+Councillor Natasha Ennin, Cabinet Member for Community Safety and Neighbourhoods at Southwark Council, condemned the offenders:
+
+*“These individuals put public health at risk for profit. Consumers unknowingly bought potentially harmful products. We will not tolerate this behaviour and will use all available powers to prosecute food criminals.”*
+
+The sentencing of the convicted individuals and the company will take place in the coming months.",www.newfoodmagazine.com,2025-04-03,21,Four convicted for diverting unfit meat into the human food chain,article,0.0353987188,49,249,174.4156863
+https://www.newfoodmagazine.com/topic/food-waste/,false,Contains multiple articles rather than a single news article,Food Waste,News stories and articles referencing Food Waste on New Food Magazine,"Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
+
+List view / Grid view
+
+# Food Waste
+
+
+Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
+
+Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.
+
+Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
+
+New research from the University of Georgia reveals how ultrasound technology can transform unsold flowers into sustainable, nutrient-rich food ingredients, reducing waste.
+
+Groundbreaking new research identifies the Andes as the origin of the Irish potato famine pathogen, reshaping efforts to combat crop diseases.
+
+Despite ambitious federal goals, state-level policies are failing to address the growing challenge of food waste in the US, according to a new study.
+
+In this week’s episode, Assistant Editor Ben Cornwell sits down with Julie Vargas, Vice President and General Manager of Identification Solutions at Avery Dennison to discuss the digital tools which are helping reshape food safety and compliance.
+
+5 December 2024 | By
+
+Discover the latest advancements in food technology with New Food Issue 3 of 2024. From AI and blockchain to food safety and sustainability in brewing and dairy.
+
+In this latest episode of Food to Go, Assistant Editor Ben Cornwell sits down with Sophie Trueman from Too Good To Go to discuss the importance of tackling food waste across the entire supply chain—from manufacturers to retailers and consumers.
+
+Arla Foods Ingredients unveils an innovative solution to upcycle acid whey, turning dairy waste into nutritious, sustainable food products.",www.newfoodmagazine.com,2025-03-31,24,"Food Waste - News, Articles and Whitepapers - New Food Magazine",article,0.06307704345,61,175,174.4156863
+https://www.newfoodmagazine.com/article/250603/food-fraud-tariffs-chris-elliott/,false,"Reports on a specific issue (food fraud) and its relation to tariffs, with analysis and expert commentary.",Welcome to the Rogue Traders Paradise: food fraud tariffs exposed by Chris Elliott,"Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud, drawing eerie parallels with Poe’s horror.","# Welcome to the rogue traders paradise
+
+Discover how Chris Elliott reveals the dark side of erratic tariffs and their role in fuelling global food fraud.
+
+*The Pit and the Pendulum *by Edgar Allan Poe is a classic horror story, first published in 1842. Poe was a master of psychological horror, much like Donald Trump is today. A lot has been said and written about the likely impacts of the sweeping and shotgun approach of tariffs that Trump & Co have announced and how his pendulum swings from one day to the next to create a global psychodrama. While his approach has been largely denounced by many global leaders and even some of his allies within the US, there is one group of people who are literally rubbing their hands together in delight – the world’s rogue traders. Let me explain why….
+
+## How chaos feeds the unscrupulous
+
+Profit margins can vary widely across the many multi-country and complex food supply chains. This is influenced by factors such as operational costs, market competition, economic conditions, currency fluctuations and supply and demand issues, among others. But overall figures of 4 – 8 percent profit are often cited. So when tariffs, which will affect many food supply chains – even at 10 percent – are implemented, the effects on food prices could be catastrophic. Many businesses will be making valiant efforts to absorb some of these costs but when margins are already paper-thin the room for manoeuvre is very small. Recent history is littered with examples of fraud being driven by the desire to cheat on tariffs, with seafood being one example. Another is the huge fraud allegations around evasions of US tariffs of products coming from China .
+
+A further concerning issue is the potential for commodity dumping. Countries that can no longer export to the US due to the tariffs making their produce too expensive for the market will instead look to divert products to alternative destinations. The UK and EU must be extremely vigilant about this as the food safety standards in the US are very different to ours. Products that are allowed to be imported into the US are certainly not allowed in the UK and EU. Again, the complexities of supply chains and transshipments across many countries necessitate additional vigilance in terms of inspections and testing to ensure inferior products are not landing on our shores and ending up in our stores.
+
+## When margins are squeezed, standards start to slip
+
+The third, and in my opinion the biggest, threat in terms of fraud and food safety issues, will be the adulteration of food ingredients and commodities with various types of bulking agents to cut the cost of production and increase profit margins. This form of fraud is already prevalent in the world and the looming trade wars will only serve to drive additional bad behaviours, presenting new food safety risks.
+
+At a time when we need stronger defences to monitor our food imports (which amount to around 40 percent of all we consume), myself and my close friend Dr Clive Black warn that we cannot rely on DEFRA to take the vital leadership role required at a time of national crisis. Instead, we must hope that the commendable UK food industry will step up its vigilance to better protect consumers. While I have little doubt that the larger organisations will do this, a significant portion of the food we consume is purchased or supplied through small retailers and food service sectors who simply do not have the knowledge or the means to tackle the growing threats of fraud.
+
+Like a broken record, I must reiterate the call for a government department of Food Security, which is urgently needed to protect us from the multiple challenges we face as a nation in terms of our food supply system.
+
+
+Brilliant analysis! Trump’s trade chaos isn’t just economic warfare ,it’s a gift to fraudsters and a threat to food safety. The call for a Food Security department couldn’t be more urgent. When will leaders act before consumers pay the price?
+
+Many thanks for the feedback and the re-enforcement of the main message!
+
+Chris",www.newfoodmagazine.com,2025-04-16,8,Welcome to the Rogue Traders Paradise: food fraud tariffs exposed by Chris Elliott,article,0.03882201214,47,263,174.4156863
+https://www.newfoodmagazine.com/news/250385/iceland-foods-vegetarian-society-approval/,true,Reports on a specific corporate action (Iceland Foods' certification) in a news-style format,Iceland Foods Achieves Vegetarian Society Certification for New Plant-Based Burgers,"Iceland Foods gains Vegetarian Society Approved accreditation for a range of plant-based products, including the new Iceland x TGI Fridays no meat cheeseburgers. Discover more about Iceland's certified vegetarian and vegan options.","# Iceland Foods earns Vegetarian Society certification for new plant-based burgers
+
+Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
+
+Iceland Foods has earned Vegetarian Society Approved accreditation for a range of its vegetarian, vegan, and plant-based products, including the new Iceland x TGI Fridays no meat cheeseburgers.
+
+The Vegetarian Society awarded accreditation to 20 of Iceland’s products. This recognition shows the supermarket’s ongoing commitment to providing clearly labelled, meat-free options. Among the newly certified products is the “melt-in-the-middle” no meat cheeseburger, which features a plant-based cheese centre inside a no-beef patty. TGI Fridays collaborated with Iceland to create this product.
+
+## A trusted certification for vegetarian and vegan foods
+
+The Vegetarian Society Approved trademark is a well-respected symbol. It guarantees that products meet strict criteria. They must be 100% vegetarian or vegan, free from GMOs, and produced without any cross-contamination from meat. Every product undergoes thorough independent checks before receiving the certification.
+
+Nina Anderson, Head of Trademark Services at the Vegetarian Society, said:
+
+“We are thrilled to welcome Iceland Foods to the Vegetarian Society Approved family. As more people seek vegetarian, vegan, and plant-based options, it is fantastic to see Iceland offering accredited products that customers can trust.”
+
+
+## Responding to the growing demand for plant-based choices
+
+Iceland’s new accreditation comes as demand for plant-based and vegetarian foods rises. Consumers are increasingly considering ethical, environmental, and health-related factors when choosing their meals. Iceland is responding to this demand by offering a range of certified products, making it easier for customers to make sustainable choices.
+
+These newly approved products are now available in Iceland stores, Food Warehouse outlets, and online, giving customers greater access to plant-based options.
+
+For more information about the Vegetarian Society Approved accreditation, visit www.vegsoc.org.",www.newfoodmagazine.com,2025-04-10,14,Iceland Foods Achieves Vegetarian Society Certification for New Plant-Based Burgers,article,0.03394489487,44,250,174.4156863
+https://www.newfoodmagazine.com/people/julia-ocampo/,false,"This page is a collection of articles and cookie information, not a single news article.",Julia Ocampo,News stories and articles referencing Julia Ocampo on New Food Magazine,"Luker Chocolate is redefining cocoa innovation, fusing tradition with bold…
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+List view / Grid view
+
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold…
+
+1 April 2025 | By Ben Cornwell
+
+Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
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+
+| Cookie | Description |
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+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-01,23,"Julia Ocampo - News, Articles and Whitepapers - New Food Magazine",article,0.05733420808,21,106,174.4156863
+https://www.newfoodmagazine.com/people/natalie-perera/,false,Reports on a specific product launch by The Hershey Company.,Natalie Perera,News stories and articles referencing Natalie Perera on New Food Magazine,"The Hershey Company has launched Reese’s Filled Pretzels in the…
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+List view / Grid view
+
+
+The Hershey Company has launched Reese’s Filled Pretzels in the…
+
+14 April 2025 | By Ian Westcott
+
+The Hershey Company has launched Reese’s Filled Pretzels in the US – a new snack featuring crunchy pretzels filled with Reese’s signature peanut butter.
+
+This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised as ""Necessary"" are stored on your browser as they are as essential for the working of basic functionalities of the website. For our other types of cookies ""Advertising & Targeting"", ""Analytics"" and ""Performance"", these help us analyse and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these different types of cookies. But opting out of some of these cookies may have an effect on your browsing experience. You can adjust the available sliders to 'Enabled' or 'Disabled', then click 'Save and Accept'. View our Cookie Policy page.
+
+Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
+
+| Cookie | Description |
+|---|---|
+| cookielawinfo-checkbox-advertising-targeting | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category ""Advertising & Targeting"". |
+| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent WordPress Plugin. The cookie is used to remember the user consent for the cookies under the category ""Analytics"". |
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+| PHPSESSID | This cookie is native to PHP applications. The cookie is used to store and identify a users' unique session ID for the purpose of managing user session on the website. The cookie is a session cookies and is deleted when all the browser windows are closed. |
+| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
+| zmember_logged | This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users. |
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+| Cookie | Description |
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+| cf_ob_info | This cookie is set by Cloudflare content delivery network and, in conjunction with the cookie 'cf_use_ob', is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| cf_use_ob | This cookie is set by Cloudflare content delivery network and is used to determine whether it should continue serving “Always Online” until the cookie expires. |
+| free_subscription_only | This session cookie is served by our membership/subscription system and controls which types of content you are able to access. |
+| ls_smartpush | This cookie is set by Litespeed Server and allows the server to store settings to help improve performance of the site. |
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+| YSC | This cookie is set by Youtube and is used to track the views of embedded videos. |
+
+| Cookie | Description |
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+| bcookie | This cookie is set by LinkedIn. The purpose of the cookie is to enable LinkedIn functionalities on the page. |
+| GPS | This cookie is set by YouTube and registers a unique ID for tracking users based on their geographical location |
+| lang | This cookie is set by LinkedIn and is used to store the language preferences of a user to serve up content in that stored language the next time user visit the website. |
+| lidc | This cookie is set by LinkedIn and used for routing. |
+| lissc | This cookie is set by LinkedIn share Buttons and ad tags. |
+| vuid | We embed videos from our official Vimeo channel. When you press play, Vimeo will drop third party cookies to enable the video to play and to see how long a viewer has watched the video. This cookie does not track individuals. |
+| wow.anonymousId | This cookie is set by Spotler and tracks an anonymous visitor ID. |
+| wow.schedule | This cookie is set by Spotler and enables it to track the Load Balance Session Queue. |
+| wow.session | This cookie is set by Spotler to track the Internet Information Services (IIS) session state. |
+| wow.utmvalues | This cookie is set by Spotler and stores the UTM values for the session. UTM values are specific text strings that are appended to URLs that allow Communigator to track the URLs and the UTM values when they get clicked on. |
+| _ga | This cookie is set by Google Analytics and is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. It stores information anonymously and assign a randomly generated number to identify unique visitors. |
+| _gat | This cookies is set by Google Universal Analytics to throttle the request rate to limit the collection of data on high traffic sites. |
+| _gid | This cookie is set by Google Analytics and is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form. |
+
+| Cookie | Description |
+|---|---|
+| advanced_ads_browser_width | This cookie is set by Advanced Ads and measures the browser width. |
+| advanced_ads_page_impressions | This cookie is set by Advanced Ads and measures the number of previous page impressions. |
+| advanced_ads_pro_server_info | This cookie is set by Advanced Ads and sets geo-location, user role and user capabilities. It is used by cache busting in Advanced Ads Pro when the appropriate visitor conditions are used. |
+| advanced_ads_pro_visitor_referrer | This cookie is set by Advanced Ads and sets the referrer URL. |
+| bscookie | This cookie is a browser ID cookie set by LinkedIn share Buttons and ad tags. |
+| IDE | This cookie is set by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile. |
+| li_sugr | This cookie is set by LinkedIn and is used for tracking. |
+| UserMatchHistory | This cookie is set by Linkedin and is used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |
+| VISITOR_INFO1_LIVE | This cookie is set by YouTube. Used to track the information of the embedded YouTube videos on a website. |",www.newfoodmagazine.com,2025-04-14,10,"Natalie Perera - News, Articles and Whitepapers - New Food Magazine",article,0.05768776149,21,106,174.4156863
+https://www.newfoodmagazine.com/organisations/aduna-superfoods/,false,"This is a company profile page, not a news article",Aduna Superfoods,News stories and articles referencing Aduna Superfoods on New Food Magazine,"Aduna has relaunched its Superfood Blends in eco-friendly packaging after doubling its social impact in West Africa. The functional powders now support over 3,300 female farmers and offer consumers a sustainable route to daily wellness.
+
+List view / Grid view
+
+# Aduna Superfoods",www.newfoodmagazine.com,2025-04-15,9,"Aduna Superfoods - News, Articles and Whitepapers - New Food Magazine",article,0.05810542829,20,106,174.4156863
+https://agriculture.ec.europa.eu/media/news_en?prefLang=sv,false,Reports on multiple specific events related to the European Commission's agricultural policies and actions.,News,News from the European Commission’s department of agriculture and rural development.,"Today, the European Commission is proposing a range of measures to ensure Europe's wine sector remains competitive, resilient, and a vital economic force in the decades to come.
+
+Today, the Commission proposed to allocate €119,7 million from the agricultural reserve to directly support farmers from Bulgaria, Germany, Estonia, Italy and Romania who have been impacted by exceptional adverse climatic events in Spring and early Summer.
+
+- Highlighted
+
+The Commission presents its Vision for Agriculture and Food, an ambitious roadmap on the future of farming and food in Europe. This roadmap sets the stage for an attractive, competitive, resilient, future-oriented and fair agri-food system for current and future generations.
+
+The European Commission is hosting its annual event in Brussels to explore EU agri-food promotion funding opportunities. Commissioner Hansen will open the event, which is set to welcome over 500 participants, including trade organizations, producer groups, and sector representatives.
+
+The European Commission has established the European Board on Agriculture and Food (EBAF), chaired by Commissioner Christophe Hansen, to promote dialogue, trust, and multistakeholder participation in the food supply chain and civil society.
+
+According to the latest Eurobarometer survey, support for the EU's common agricultural policy (CAP) has reached an all-time high. The level of public awareness for the CAP is at its highest level sinc",agriculture.ec.europa.eu,2025-04-08,16,News - European Commission,website,0.05654695099,11,96,93.5
+https://agriculture.ec.europa.eu/media/news/eu-agri-food-exports-reach-record-levels-eu2354-billion-2024-2025-04-08_en,true,Reports on a specific real-world event (EU agri-food exports) with news-style reporting,EU agri-food exports reach record levels of €235.4 billion in 2024,The latest annual agri-food trade report shows developments in imports and exports of EU agri-food products in 2024.,"**The European Commission's 2024 agri-food report shows that both exports and imports in the sector reached a record level. Despite on-going global challenges, the report describes several positive developments. The EU agrifood trade balance is largely positive at €63.6 billion.**
+
+## Continued growth in exports
+
+Year on year, cumulative EU agri-food exports increased by 3% (+€6.6 billion) to €235.4 billion. The UK remained the first destination of EU agri-food exports in 2024, representing 23% of EU exports (€53.9 billion). Exports to Russia and China declined.
+
+While cereal preparations (€24.8 billion, 11%), dairy products (€19.7 billion, 8%), and wine (€17.4 billion, 7%) head the list of products in the sector, olives, and cocoa products had the biggest increases in value, due largely to price surges.
+
+## Imports also rising
+
+Imports in agri-food also reached a new record level, growing by 8% (+€12.4 billion) to €171.8 billion. This was primarily driven by a steep increase in the price of cocoa imports, as well as coffee and fruits and nuts. On their side, cereal exports went down due to lower prices and volumes. The UK, Ukraine and Brazil remain the biggest sources of imported goods. Côte d’Ivoire, Ukraine and Nigeria saw the most significant increases in exports to the EU. Imports from Russia (-€865 million, -46%) and Australia (-€722 million, -28%) declined.
+
+The EU continues to trade with a broad range of trading partners and to export a diversified basket of products, contributing to the resilience of the sector. The full report is now online and provides detailed insights and data on these developments.",agriculture.ec.europa.eu,2025-04-08,16,EU agri-food exports reach record levels of €235.4 billion in 2024 - European Commission,website,0.05003207184,5,91,93.5
+https://gfi-india.org,false,"This is a website about alternative proteins, not a news article reporting a specific event.",Home - GFI India,"GFI India is the central expert organization, thought leader, and convening body in the Indian ‘alternative protein’ or ‘smart protein’ sector.","## Cultivating Protein Diversity for a Secure, Sustainable, and Resilient Future of Food
+
+The alternative protein sector is at the forefront of global food innovation, with major benefits for people, planet, and profit. Making foods that taste the same or better and cost the same or less than their animal-derived counterparts, with vastly lower impacts on planetary and public health – now that’s smart protein.
+
+
+Around the world, innovators are creating the meat, eggs, and dairy foods of the future – made directly from plants, cells, or microorganisms. In India, a diversity of people, crops, models, technologies, and solutions can drive a regional food solution and infuse much-needed resilience into our global food system. The promise of smart protein will usher in a **new protein economy** in the country, yielding lasting economic, environmental, and societal benefits in the long term.
+
+## What are alternative proteins?
+
+Given how essential alternative proteins are to a global protein transition, the term itself needs to be universally understood, on the tip of more tongues, and at the top of more agendas.
+
+## Here’s how we do it.
+
+At the Good Food Institute India, we believe that small-scale farmers, indigenous crops, low-cost technologies, and self-reliant biomanufacturing will be key to the success of alternative proteins. We’re laying the groundwork for this sunrise industry in one of the world’s most important countries and demonstrating a model for a more secure, sustainable, and just food system in the developing world.
+
+GFI India’s team of experts across science and technology, business, and policy works to build the smart protein sector from the ground up. We build pivotal networks, conduct and freely disseminate high-impact research, and provide critical advisory support.
+
+By working with governments, entrepreneurs, researchers, large food and biotech corporations, civil society, universities, and other partners across the smart protein value chain, we’re putting sustainable protein on the menu.
+
+#### Accelerate innovation and scale the industry
+
+We partner with companies throughout the supply chain to identify the most impactful business activities that will grow the bottom line and advance the next generation of alternative proteins to compete with conventional animal products on the key drivers of consumer choice: taste, price, and convenience.
+
+We analyse the market to identify key white spaces and emerging opportunities and provide actionable, open-source market data and consumer insights. We work with global partners across the private sector to enable market breakthroughs.
+
+#### Advance the foundational science of smart protein
+
+We are dedicated to advancing foundational, open-access research in alternative proteins and creating a thriving research and training ecosystem around the game-changing field of smart proteins. We bring together scientific minds from diverse backgrounds to better understand the foundational sciences of smart protein.
+
+We connect students, scientists, and academicians with institutional and for-profit opportunities to create a consortium of research talent pools that can ignite the next generation of smart protein innovation.
+
+#### Secure government and institutional support
+
+We engage at the highest levels of government, civil society, and grant-making institutions in academia to advance smart protein through direct strategic advisory, knowledge partnerships, and media communications to establish India as a key player in the global transition to a more sustainable food future.
+
+We represent at multilateral forums to ensure that the global south narrative around alternative proteins is part of the climate and sustainability discourse.
+
+#### Convene, educate, and build the ecosystem
+
+We convene the early-stage smart protein ecosystem in India and foster the next generation of talent through our various initiatives.
+
+To build the technology-driven ecosystem for smart proteins in India, we empower students, entrepreneurs, and ecosystem-players to actively engage in knowledge sharing and network with each other to find collaboration opportunities through the GFIdeas India Community, the Smart Protein Summit, and the Smart Protein Project.
+
+**A comprehensive analysis of India’s talent landscape for the smart protein sector**: RFP
+
+We are inviting proposals from qualified research and consultancy firms to map the skills landscape in India, with a focus on the smart protein sector.
+
+#### Learn more about GFI India’s goals and priorities
+
+## Developing the roadmap
+
+Explore startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
+
+Access current insights into the state of the smart protein industry, including commercial landscape, consumer and investment insights, technical advancements, and regulatory updates.
+
+Discover ideas for your R&D work in plant-based, fermentation-derived alternative proteins, and cultivated meat.
+
+Explore India-specific opportunities and challenges with actionable recommendations across economic growth, public health, government support, and more.
+
+Check out our informative suite of regulatory resources, created to help keep you informed on the various regulatory developments in India’s smart protein sector.
+
+## Recent blog posts
+
+India’s growing plant-based (PB) smart protein sector, which develops meat, eggs, dairy, and seafood from plant sources, is in need…
+
+The evolving smart protein sector presents Indian businesses and startups with an opportunity to create a global presence. Armed with…
+
+Recognising the potential of smart protein, the Government of India Department of Biotechnology (DBT) has identified it as a thematic…
+
+At GFI India, we have long been uplifting pulses and legumes as potential ingredients for smart protein products, and while…",gfi-india.org,2025-04-22,2,Home - GFI India,website,0.06186327191,29,50,62.2
+https://gfi-apac.org/about/,false,"This is an 'About Us' page describing the organization's goals, vision, and values, not a news article reporting a specific event.",About | The Good Food Institute APAC,"GFI APAC is Asia’s leading alternative protein think tank, accelerating a shift away from conventional meat production through open-access food science R&D, corporate engagement, and public policy.","## Goals
+
+- Strengthen Asia’s plant-based, fermentation-enabled, and cultivated meat manufacturing infrastructure, which would, in turn, drive down the production costs of alternative proteins globally;
+- Work with regulators in the region to facilitate knowledge-sharing and invite them to develop advanced novel food regulations;
+- Address the significant talent pipeline bottlenecks within APAC’s sustainable food space;
+- Establish an alternative proteins scientific community and fund groundbreaking research designed to improve the taste and texture of alternative meat, dairy, and egg products;
+- Accelerate the markets for alternative proteins through media engagement, consumer education, investor matching, and other force multipliers.
+
+## Vision
+
+A world where alternative proteins are no longer alternative.
+
+## Values
+
+**Believe change is possible:**We bring determination and informed optimism to our work because we know a better food future is achievable.**Do the most good we can:**We focus our time and resources where they will make the biggest difference in order to maximise our donors’ support.**Share knowledge freely:**Good data, good science, and good strategy have the biggest impact when they are available to everyone.**Act on evidence:**Our strategy is grounded in data. We make decisions on the basis of research and the industry insights our experts uncover.**Invite everyone to the table:**We foster an inclusive, collaborative work culture. With the same spirit, we bring together a wide range of partners to advance our mission.
+
+## Principles
+
+Our AI policy outlines guidelines for the responsible use of GenAI tools at GFI APAC, balancing innovation with privacy, security, accuracy, and intellectual property concerns, while ensuring alignment with our values and regulatory standards.
+
+### Challenges
+
+Current meat production is unsustainable and inefficient. It is a key driver of food insecurity, environmental degradation, and antibiotic-resistant disease.
+
+Despite these risks, consumption of conventional meat and other animal proteins continues to surge—especially in Asia Pacific.
+
+### Solutions
+
+We can cultivate protein directly from plants, microbes, and animal cells, which will strengthen food security, while mitigating climate change and public health risks.
+
+By producing alternative proteins that taste as good as conventional meat (or better) and cost the same (or less), we can safely and sustainably feed Asia’s growing population without sacrifice.
+
+## Our areas of focus
+
+Explore the science of plant-based, fermentation-enabled, and cultivated proteins. Discover research ideas, local funding opportunities, and open-access tools.
+
+## How we’re funded
+
+GFI APAC is powered by philanthropy. Our progress is only possible thanks to gifts and grants from our global family of donors.
+
+People around the world support our work because, together, we can transform our food system to mitigate food insecurity and environmental degradation, feed Asia’s growing population, and decrease the risk of zoonotic and antibiotic-resistant diseases.",gfi-apac.org,2025-03-27,28,About | The Good Food Institute APAC,article,0.07419700695,23,50,46.0
+https://gfi.org/resource/year-in-review-2024/,false,"This is an annual report, not a news article reporting a specific event.",Year in Review 2024 - The Good Food Institute,Dive into our 2024 annual report to see how our global community is creating waves of impact on the food system.,"*The ripple effect*
+
+A researcher who makes a field-changing breakthrough. A policymaker who rallies the legislature to invest in alternative protein technology. An innovator whose product brings tastier, more affordable products to the market.
+
+In each case, what started as a single action caused ripples of impact. Today, these same ripples are creating waves of change across food and agriculture—change that will be needed to sustainably feed more people, protect more land, and give future generations a chance to thrive.
+
+## Explore the report
+
+In our report, you will see how we are working to ensure:
+
+**Governments are taking action:**We help policymakers recognize alternative proteins as an essential solution for sustainable food production, strong bioeconomies, and environmental protection by sharing detailed research, making the case for public investment, and championing fair policies.**The industry is evolving:**Our expert analysis is educating the sector about what consumers want and how to lower production costs, optimize nutrition, and create more appealing and affordable alternative protein products.**The scientific community is growing:**New research centers are accelerating protein innovation at globally renowned institutions. Our Research Grant Program has awarded $24.7 million to 134 projects across 26 countries to date, and more than 70 universities worldwide have active Alt Protein Project chapters—our signature student-driven initiative.
+
+Every research project funded, every innovator inspired, and every donor contributing to our mission is transforming how we feed the world. A shift toward alternative proteins will create a world where:
+
+**The planet flourishes:**Food is made in ways that benefit people, animals, and our one shared planet. Greenhouse gas emissions are slashed, natural resources are protected, and a diversity of life thrives.**People have access to foods they love:**Farmers and others on the frontlines of food production meet the growing global demand for meat and seafood, ensuring affordable, tasty, and nutritious food is available for everyone.**Communities are healthier and more vibrant:**Safer and more secure food systems reduce pandemic risks, prevent antibiotic resistance, and help build resilient local economies.
+
+## Download the 2024 Year in Review
+
+Thank you for being part of a global community tackling one of the biggest challenges facing the world: how to build a food system that can feed a growing population sustainably while protecting our planet.
+
+Page
+
+## Year in Review
+
+Discover how we’re creating a world where alternative proteins are no longer alternative. Dig into our latest and past annual reports.",gfi.org,2025-04-08,16,Year in Review 2024 - The Good Food Institute,article,0.05400102722,13,301,354.8333333
+https://gfi.org/global/,false,"This is an informational page about the Good Food Institute's global affiliates and their work, not a news article reporting on a specific event.",Global affiliates | The Good Food Institute,"Learn about the Good Food Institute’s global affiliates and our work around the world to make alternative proteins delicious, affordable, and accessible.","## GFI Asia Pacific
+
+A large and growing market, Asia Pacific is home to cutting-edge innovation. Singapore and China, especially, are committed to leading the world in food security and climate change mitigation. GFI Asia Pacific is focused on alternative protein advancement, working internationally—in collaboration with our strategic partners in China—to support innovators, disseminate open-access data and knowledge, and accelerate scientific advancement.
+
+## GFI Brazil
+
+Brazil is one of the largest meat producers in the world and is home to both the world’s largest meat company and the world’s largest ground beef company. GFI Brazil works with these and other companies as well as the Brazillian government and scientists across the country to accelerate alternative protein science, entrepreneurship, and markets.
+
+## GFI Europe
+
+Europe has a population more than twice that of the U.S., is home to much of the world’s scientific and commercial talent, and is one of the biggest potential markets for alternative proteins. Europe influences the world through trade, migration, diaspora communities, and thought leadership. GFI Europe focuses much of its efforts on advancing favorable alternative protein policies and regulations throughout the European Union.
+
+## GFI India
+
+India is predicted to be the world’s most populous country within the next decade and is a prime market for alternative protein solutions to malnutrition. Further, these solutions are potential fuel for robust domestic economic growth. GFI India aims to establish India as a sourcing base for plant-based protein and to cultivate a scientific talent pool for cultivated meat research and manufacturing.
+
+## GFI Israel
+
+Israel, often referred to as the “Startup Nation,” is renowned for its innovative technology, entrepreneurial spirit, supportive government policies, and investment capital. Israel is also recognized as a world leader in agriculture research, stem-cell research, tissue engineering, microbiology, and nanotechnology. The country has emerged as a hub for alternative protein innovation and cultivated meat company development. GFI Israel is engaging the highest levels of government and fostering the alternative protein ecosystem.
+
+## GFI Japan
+
+As the world’s fourth largest economy and a globally renowned advanced research and manufacturing hot spot, Japan is well-positioned to accelerate alternative protein innovation in ways that echo how EVs and renewables are transforming transportation and energy sectors. GFI Japan is focused on securing greater government investment in alternative protein R&D and commercialisation, supporting local regulators’ efforts to develop a clear path to market for cultivated meat, and facilitating new collaborations between Japanese research institutions and alternative protein scientists around the globe.
+
+## Our global expertise
+
+### Mirte Gosker
+
+MANAGING DIRECTOR, ASIA PACIFIC
+
+Mirte Gosker leads GFI Asia Pacific as managing director, accelerating the markets for plant-based and cultivated meat through research and innovation.
+
+Areas of expertise: entrepreneurship, business strategy and development, project management, people management, philanthropy.
+
+### Gus Guadagnini
+
+CHIEF EXECUTIVE OFFICER, BRAZIL
+
+Gus Guadagnini leads GFI Brazil, building partnerships with many of the world’s leading meat and agricultural companies.
+
+Areas of expertise: Brazil, plant-based proteins, entrepreneurship, startups, strategic planning, project management, marketing.
+
+### Alex Mayers
+
+MANAGING DIRECTOR, GFI EUROPE
+
+Alex directs GFI Europe’s strategic planning and coordinates all areas of our work.
+
+Areas of expertise: GFI Europe’s work across the board, leadership, strategy, management",gfi.org,2025-04-10,14,Global affiliates | The Good Food Institute,article,0.05441556103,32,320,354.8333333
+https://gfi.org/our-team/,false,"This is a 'Meet our team' page, not a news article",Our team | GFI,"Meet our team of scientists, entrepreneurs, lawyers, and advocates, all focused on making the global food system better for the planet, people, and animals.","Explore:
+
+## Our team
+
+## Advisory council
+
+###### Our global advisors range from CEOs and investors to MDs and chefs. They allow GFI to tap into a diverse range of important expertise and networks.
+
+## Join our team
+
+Put your passion and skills to work. Join us in creating a sustainable, secure, and just global food system.",gfi.org,2025-04-23,1,Our team | GFI,article,0.03748184295,17,377,354.8333333
+https://gfieurope.org/cultivated-meat/,false,"This is an informational guide about cultivated meat, not a news report of a specific event.",Cultivated meat - GFI Europe,"Your guide to the science, business and policy of cultivated meat in Europe.","# Cultivated meat
+
+Your guide to the science, business and policy of cultivated meat in Europe.
+
+**What is cultivated meat?**
+
+Cultivated meat aims to deliver chicken, pork, beef and seafood that is indistinguishable from the meat we eat today, using cultivators (like the fermentors used for brewing beer) instead of by farming animals.
+
+### Why do we need cultivated meat?
+
+Compared with conventional meat production, cultivated meat has the potential to be far less resource-intensive, decreasing methane emissions, deforestation, biodiversity loss, water use, water pollution, antibiotic resistance, and foodborne illnesses.
+
+A peer-reviewed study by CE Delft – the first ever to be based on data from cultivated meat companies – found that, compared with farming animals, cultivating meat from cells could:
+
+**Cut the climate impact of meat by up to 92%.****Reduce air pollution by up to 94%.****Use up to 90% less land.**
+
+This is compared to an ambitious scenario for conventional animal agriculture in 2030 – where farmers manage to cut the carbon footprint of meat by 15% (for beef), 26% (for pork) and 53% (for chicken). Compared with current average environmental impacts, the benefits of cultivated meat are even greater. And if we use the freed-up land for rewilding or carbon sequestration, the positive climate impacts could be greater still.
+
+Cultivated meat is also made in clean environments without animals or exposure to faecal pathogens, and no antibiotics are needed – so these foods help to reduce the risk of zoonotic diseases, prevent foodborne illnesses, and preserve life-saving antibiotics for human medicine.
+
+Cultivated meat will expand the options available to consumers, providing the meat so many people desire, just produced in a more sustainable, secure and just way.
+
+### How is cultivated meat made?
+
+Cultivating meat is similar to growing plants from cuttings in a greenhouse, which provides warmth, fertile soil, water and nutrients. This new method of meat production enables the natural process of cell growth, but in a more efficient environment.
+
+### When will cultivated meat be available in Europe?
+
+In the summer of 2023, Israeli startup Aleph Farms applied to Swiss and UK regulators to sell their cultivated beef, and other companies have since submitted applications to sell cultivated meat in both countries. In July 2024, French startup Gourmey submitted the first-ever application to sell cultivated meat (in the form of foie gras) in the EU.
+
+Regulators are now undertaking thorough and evidence-based assessments of the safety and nutritional value of cultivated meat, and the approval processes are expected to take at least 18 months.
+
+This means it is likely to be mid- 2025 at the earliest before cultivated meat may become available in Switzerland and the UK, and 2026 before it arrives in the EU.
+
+Cultivated meat has already been approved for sale in Singapore and the United States, so the fact that it has passed rigorous approval processes in those countries suggests it can play a role in a safe and sustainable future for Europe’s food system. However, cultivated meat remains at an early stage in its development, and still requires significant investment from governments into research and infrastructure to support product development and scale-up before it can become widely available.
+
+GFI Europe is working with the EU and national governments to ensure that the regulatory approval process for cultivated meat is robust, clear, and evidence-based.
+
+### How can we advance cultivated meat in Europe?
+
+The world’s first cultivated beef burger was unveiled in London in 2013. Since then, startups across Europe have made incredible progress in developing cultivated meat – but it will take government investment to truly transform meat production and maximise the societal benefits of cultivated meat.
+
+Public sector investment in open-access research can address foundational issues and support the growth of a whole sector, rather than just one company. Just like they fund research and development into green energy, governments interested in building a sustainable food system should fund open-access research into plant-based and cultivated meat, and other sustainable proteins.
+
+Research by CE Delft shows that by 2030, cultivated meat’s production costs could fall to just €5.73/£4.80 per kg. To achieve this, both the public and private sectors will need to invest significant sums into research and development to overcome existing challenges – and CE Delft’s research shows that enhancing taste, reducing prices, and delivering key infrastructure will be crucial.
+
+GFI Europe’s own market research suggests developing species-specific research toolkits, scaling and optimising cultivated meat inputs, and educating consumers will also be crucial.
+
+### Why is it called cultivated meat?
+
+Many terms have been used to describe meat grown from cells – from “slaughter-free meat” to “cultured meat” and “lab-grown meat”. “Lab-grown meat” is an especially misleading term. At scale, cultivated meat is produced in cultivators, in a facility similar to a brewery. All sorts of food, from beer to bread, begins in a food lab – but we don’t call cornflakes “lab-created cornflakes”.
+
+Cultivating meat can be thought of in the same way as cultivating plants in a greenhouse, where plant cuttings are given warmth, fertile soil, water and nutrients to help them to grow. A cultivator is what cultivated meat grows in. This is a reactor which facilitates the same biological process that happens inside an animal by providing warmth and the basic elements needed to build muscle: water, proteins, carbohydrates, fats, vitamins and minerals.
+
+To achieve the incredible potential of cultivated meat to help tackle the climate crisis, restore nature, protect public health and improve food security, consumers must understand and embrace it. In 2019, GFI began using the term “cultivated” following an extensive research project to develop a narrative and decide on a term that was neutral, understandable and appealing to consumers.
+
+Research into the best terminology across key European languages published by GFI Europe in 2022 also found that ‘cultivated meat’ is also the most appropriate terminology to when writing in and translating into German, French, Italian and Spanish. For the project, media analyses, representative surveys and focus group discussions were carried out in each of the respective countries.
+
+## The science of cultivated meat
+
+Learn more about the science and technology behind cultivated meat – and the white spaces where more research is needed to accelerate the transition to a sustainable, secure and just food system.
+
+## The business of cultivated meat
+
+Europe’s cultivated meat sector is developing rapidly, with companies producing everything from beef burgers to foie gras.
+
+In 2023, European cultivated meat companies raised at** **least €116 million, more than the total raised in all other regions combined. This funding is critical to help scale up the sector, building the necessary infrastructure and supply chains to produce cultivated meat at scale.
+
+## The policy of cultivated meat
+
+Cultivated meat needs government support and approval before it can deliver on its potential to help tackle the climate and ecological emergency, protect public health and enhance food security.
+
+GFI Europe advocates public investment in cultivated meat R&D, evidence-based regulation, and transparent labelling rules to help consumers make more sustainable choices.",gfieurope.org,2025-04-15,9,Cultivated meat - GFI Europe,article,0.1018778114,36,162,196.2352941
+https://gfi.org/the-alt-protein-project/,false,"This is an informational page about a student program, not a news article reporting a specific event.",The Alt Protein Project | GFI,Students play a pivotal role in building the alternative protein ecosystem. Learn how you can start a student group to accelerate the global transition to the future of food.,"## What is the Alt Protein Project?
+
+The Alt Protein Project is a global student movement dedicated to turning universities into engines for alternative protein education, research, and innovation. Students at all stages of their training, from first-year undergraduate students to graduate students about to defend their dissertation, are the driving force behind the Alt Protein Project, which is building momentum at universities around the world.
+
+### The world of alternative proteins
+
+Alternative proteins are meat, seafood, eggs, and dairy products produced from plants, animal cells, or using fermentation. These innovative foods are designed to taste the same as or better than conventional animal products while costing the same or less, giving people the foods they love without the need for industrial animal agriculture.
+
+### Driving alternative protein development at universities
+
+Even students who are excited and motivated to join the alternative protein field are often unaware of the critical role they play in defining the trajectory of our food system from within the university.
+
+Students are the catalysts who can shape university priorities. From driving scientific inquiry that improves the sensory and functional qualities of new protein products to creating educational programs and establishing a talent pipeline for a growing industry, universities are becoming a cornerstone of the alternative protein ecosystem.
+
+The Good Food Institute established the Alt Protein Project so that motivated, visionary students could lead their universities to support the transformation of the food system to one that is sustainable, secure, and just.
+
+New fields, especially those that are interdisciplinary by nature, flourish when all stakeholders have the opportunity to connect and cooperate. The project is all about creating connections — between tissue engineers and food scientists, entrepreneurial business students and technical innovators, principal investigators, and the next generation of research talent.
+
+Most importantly, the Alt Protein Project connects members with the right ideas, questions, and opportunities that will help accelerate a global transition. The result is a network of academic institutions that prioritize plant-based, cultivated, and fermentation-enabled protein. This network helps provide this growing alt protein sector with the institutional resources and human ingenuity it needs to scale and feed the world sustainably.
+
+### How we support our student leaders
+
+As leaders in the Alt Protein Project community, you will receive direct mentorship and training from the expert scientists and field catalysts at GFI. Each group is paired with a mentor from their region to provide strategic insight and to foster connections with local stakeholders.
+
+We connect alternative protein scientists, entrepreneurs, and other innovators across the world. We tap into our network to showcase and amplify the impact of our student groups. In addition to maintaining a collection of resources for students, we work closely with members of the Alt Protein Project to provide strategic mentorship, guidance, and ad hoc support. Alt Protein Project members have access to a Slack workspace where our staff answer questions and stimulate innovative discussions. And, of course, student leaders in the workspace support one another and celebrate shared successes!
+
+Once a month, we host a student leader call that serves as a forum for connecting our global community. These calls include roundtables, training from alternative protein experts, collaborative problem-solving sessions, and networking activities. Each active student group is also eligible for grants to support group projects and activities, in addition to the funds student groups can raise independently. Additionally, we will work with student leaders to help amplify news about student group events, campaigns, and other public-facing projects across our network.
+
+## Meet our student groups
+
+Since 2020, we have established student groups at more than 70 universities around the globe that are well-positioned to lead the alternative protein revolution. Each group has members from different disciplines and academic stages working together to define and launch the high-impact initiatives needed for alternative proteins to succeed. Dive into our student group directory to explore how students are building alternative protein ecosystems on campus from Stanford to Wageningen, Delhi to Melbourne.
+
+81 Chapters
+
+## Explore our student group resource hub
+
+In partnership with our community of university ecosystem-builders, we created this resource hub to help you identify the highest-impact actions to undertake on campus and use them to meaningfully advance the alternative protein sector. Explore this repository of helpful tools, templates, tips, and tricks to build a thriving alternative protein ecosystem at your university.
+
+## See our student leaders at work
+
+The Alt Protein Project is much more than a social group. It provides students and researchers with an interdisciplinary community in which to explore the alternative protein-related applications of their academic expertise. At each host institution, student leaders work with GFI experts to build initiatives that will have the greatest impact on growing their own school’s alternative protein ecosystem.
+
+The Alt Protein Project has been empowering student leaders since 2020 to help build their universities into vanguards in the alternative protein sector. Our community has spurred the creation of more than 20 courses and modules, 40 research projects, and 50 jobs and internships dedicated to alternative proteins, with plenty more to come!
+
+## Impact stories of the** **Alt Protein Project
+
+Explore the global impact of the Alt Protein Project (APP) through compelling data and inspiring stories from APP chapters around the world.
+
+### Objective 1: Building alternative protein courses and majors
+
+One of the largest bottlenecks in the alternative protein field is the relative lack of scientists and engineers who can advance plant-based, cultivated, and fermentation-enabled meat, egg, and dairy products. The Alt Protein Project works to create and support alternative protein courses, tracks, and programs. Student leaders work with GFI experts and university faculty to design course materials and advocate for curriculum development.
+
+Student leaders from the Johns Hopkins Alt Protein Project designed a course dedicated to Future Food Manufacturing. In addition to instruction in cutting-edge engineering and food science, student leaders forged partnerships with alternative protein companies to give all class participants practical experience with tackling a real-world obstacle.
+
+### Objective 2: Stimulating open-access research
+
+The alternative protein field needs more scientists driving open-access academic research for better alternatives to conventional meat, egg, and dairy products. Student leaders play a pivotal role in catalyzing open-access research by inspiring academic collaborations, designing research proposals, laying the foundation for research centers and consortia, keeping labs abreast of new funding opportunities, and pursuing their own lines of scientific inquiry.
+
+Dr. Stephanie Kawecki co-founded the Alt Protein Project at UCLA when she was pursuing her Ph.D, having been driven to use her training in bioengineering to help fix one of the most glaring problems she saw in the food system around her since the beginning of her scientific career. She approached Dr. Amy Rowat and campaigned for the inclusion of cultivated meat in her research portfolio. Her student advocacy opened the door to Dr. Rowat becoming a GFI grantee and securing significant follow-on funding from the USDA and NSF.
+
+### Objective 3: Catalyzing alternative protein entrepreneurship
+
+The Alt Protein Project empowers student entrepreneurs to start alternative protein companies that address key commercial white spaces whose solutions will help propel the industry forward. Students can do this in a myriad of ways—by working with alternative protein experts to analyze white space opportunities and develop product prototypes, mobilizing their peers through regional innovation challenges, building alternative protein tracks in student accelerators, and more!
+
+Student leaders at the NMBU Alt Protein Project saw an absence of a physical space that would allow professors, companies, and students to learn, develop, and test their food products. They worked within their university to bring their Food Pilot Plant to reality and ensured alternative proteins feature prominently in its industrial and social output.
+
+### Objective 4: Generating awareness and excitement
+
+The Alt Protein Project organizes events and conferences to stimulate discussion, cultivate new ideas, and get people excited about opportunities in alternative proteins. Generating enthusiasm on campus means that more students can take advantage of the university environment to explore alternative protein white spaces, both within and beyond the Alt Protein Project.
+
+Media moguls from the EIT and Wageningen Alt Protein Projects created podcasts to engage with the biggest topics and news in the alternative protein sector.
+
+### Objective 5: Creating an inspiring, inclusive community
+
+The Alt Protein Project provides students and researchers with a fun, fulfilling, and inclusive community in which to explore questions and opportunities around alternative proteins. AltPro groups welcome a diverse and interdisciplinary membership to spur novel thinking, break down academic silos, and foster collaboration.
+
+The Duke and Chapel Hill Alt Protein Projects collaborated to host a first-of-its-kind conference dedicated to “Making Alt Proteins the New Default.” With speakers from alternative protein startups, research programs, and government initiatives, their event triggered new career trajectories and profess",gfi.org,2025-03-28,27,The Alt Protein Project | GFI,article,0.06412382257,371,498,354.8333333
+https://gfi.org/initiatives/food-security/,false,"This is an informational piece promoting alternative proteins and their benefits, not a news report on a specific event.",Alternative proteins are a global food security solution - The Good Food Institute,"Alternative proteins reduce supply chain risks, diversify the protein supply, and increase efficiencies of global food production.","## Feeding more people in more efficient ways
+
+Global demand for meat and seafood continues to grow. Meat consumption worldwide is projected to rise by at least 50 percent by 2050 from 2012 levels. From 2020 to 2030, global seafood production is expected to grow by 14 percent. Amidst mounting challenges facing our agricultural supply chain, we cannot scale up existing meat production indefinitely. Those on the frontlines of food production are seeing this reality firsthand.
+
+Rising demand for meat and seafood coupled with a dwindling supply of farmland and diminishing stocks in the ocean is putting significant pressure on farmers and fishers to produce more with less. Additional challenges in the United States and around the world include climate-driven drought, deforestation-fueled flooding, devastating bird flus, and crop disease.
+
+The inefficiencies inherent in conventional meat and seafood production make our protein supply chain vulnerable. According to the World Resources Institute, chicken is the most efficient animal at turning crops into meat, and yet chicken production requires nine calories of feed to create one calorie of chicken. One-third of all staple crops grown today are fed to farmed animals, while one in nine people around the world are undernourished.
+
+Alternative proteins—meat made from plants, cultivated from animal cells, or produced via fermentation—are agricultural innovations that require less land and water to produce, reduce emissions, and lower risk across supply chains. Diversifying protein builds much-needed resilience into our food supply.
+
+Resource
+
+## Alternative protein innovation bolsters national security
+
+Alternative protein technologies produce meat with high efficiency, providing fortification for our food system and defense against growing threats.
+
+## A smarter way to feed the world
+
+Seventy-five percent of the world’s agricultural land is used for raising and feeding farmed animals, yet it only provides one-third of the global protein supply. Under a business-as-usual scenario, agricultural land—primarily pastures and feed crops—is projected to expand by more than 600 million hectares by 2050, an area twice the size of India. Alternative proteins offer a way to produce food more sustainably, using fewer resources while strengthening global food security.
+
+## Related resources
+
+## Support our work
+
+Every research project funded, every innovator inspired, and every GFI donor helps transform how we feed the world. Our work advances the science of alternative proteins, brings more talent to the field, and ensures a fair playing field for new foods in the marketplace. But while the entire sector has made huge strides, there is so much further to go. Together, we are reimagining a protein supply that can feed a growing population while protecting our planet and everyone who calls it home.",gfi.org,2025-04-08,16,Alternative proteins are a global food security solution - The Good Food Institute,article,0.05676943316,20,312,354.8333333
+https://gfi-india.org/initiatives/,false,"This page describes initiatives and programs, not a single news event.",Initiatives - GFI India,"We are inviting proposals from qualified research and consultancy firms to map the skills landscape in India, with a focus on the smart protein sector. The","**A comprehensive analysis of India’s talent landscape for the smart protein sector**: RFP
+
+We are inviting proposals from qualified research and consultancy firms to map the skills landscape in India, with a focus on the smart protein sector. The study aims to determine the number of graduates from key disciplines relevant to the smart protein industry and compare skills acquired through these courses with skill gaps prevalent across various job archetypes in the sector.
+
+### Smart Protein Project
+
+GFI India convened the **Smart Protein Project** to identify key opportunities & challenges, forge meaningful partnerships, facilitate knowledge sharing, and accelerate progress for smart proteins with well-defined action-oriented outcomes.
+
+### GFIdeas India community
+
+GFIdeas India is a community for entrepreneurs, scientists, students, and subject matter experts who are driving innovation in smart protein. Sounds like you?
+
+### Newsletters
+
+GFI India publishes two newsletters — The Good Food Post and the GFIdeas community newsletter.
+
+### Live vicariously
+
+Stay updated with all our webinars, workshops, and events through recordings on our YouTube channel.
+
+### Smart Protein Forum
+
+GFI India convened the **Smart Protein Forum** to identify key opportunities & challenges, forge meaningful partnerships, facilitate knowledge sharing, and accelerate progress for smart proteins with well-defined action-oriented outcomes.
+
+**The In**dia Smart Protein Innovation Challenge
+
+As part of GFI India’s ongoing ecosystem-building efforts, our flagship initiative, ISPIC, aims to address the talent bottleneck and build the early-stage startup ecosystem in the smart protein sector.
+
+### Smart Protein Summit
+
+With unique insights across science, business, and policy, we have been using the collective power of food innovation and markets to accelerate the rebuilding of our broken food system by transitioning toward smart protein.
+
+### GFI India’s podcast
+
+By the year 2050, we will have 10 billion people on our planet – a sixth of whom will be in India. If we want to feed all 10 billion of us in a sustainable, healthy, and just way, we need to reimagine how we source our food. This podcast has all those answers and much more.",gfi-india.org,2025-04-22,2,Initiatives - GFI India,article,0.02905992243,12,38,62.2
+https://gfieurope.org/blog/category/gfi-europe/,false,"This is a blog or a collection of articles, not a single news article reporting a specific event.",GFI Europe - GFI Europe,none,"Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
+
+# GFI Europe
+
+The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
+
+A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
+
+As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
+
+A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
+
+There’s no doubt it’s been a tough few years for the UK’s plant-based sector – in common with other parts of the food and drink industry. But after a rollercoaster of sudden growth followed by struggling sales, there are now signs of stabilisation.
+
+On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.",gfieurope.org,2025-04-22,2,GFI Europe - GFI Europe,article,0.07387673694,10,259,196.2352941
+https://gfieurope.org/uk/,false,"The article is an overview of the alternative protein market in the UK, not reporting on a specific event.",Alternative proteins in the UK - GFI Europe,"With world-class scientific institutions, innovative food producers and a strong plant-based market, the UK has the potential to be at the forefront of the transition to alternative proteins.","# Alternative proteins in the United Kingdom
+
+With world-class scientific institutions, innovative food producers and a strong plant-based market, the UK has the potential to be at the forefront of the transition to alternative proteins.
+
+## The UK’s alternative protein opportunity
+
+The UK Government has expressed an ambition to develop and scale up alternative proteins in Britain, most clearly in its Food Strategy. The remainder of this decade will be crucial to deliver on this aspiration and unlock the environmental and societal benefits of plant-based, fermentation-made and cultivated meat, seafood, eggs and dairy. With decisive political leadership and ambitious policies, the UK can become a home for this dynamic new green industry.
+
+
+“The idea of being forced to cut back on meat is unpopular with many consumers. There is something culturally sacred about a freeborn Englishman’s right to a plate of bangers or a Sunday roast. It may prove easier to reduce the meat content in ready meals and convenience foods, where alternative proteins may soon match the taste and texture of, say, mince, but at a fraction of the price.”National Food Strategy,2021
+
+### Driving economic growth through innovation
+
+The UK has a proud history of leading the world in scientific fields like crop breeding, genomics and biomanufacturing. Drawing on that bedrock of expertise, UK scientists can lead the charge in addressing critical R&D bottlenecks, unlocking tastier and more affordable alternative proteins.
+
+Investing in these foods will create green jobs and economic opportunities throughout the country. Research has shown that alternative proteins could generate up to 25,000 jobs in food manufacturing, agriculture and other fields by 2035, adding £6.8 billion to the economy.
+
+National Vision for Engineering Biology (2023)
+
+“.The UK is home to a budding [cultivated meat] industry with innovation happening across the supply chain”
+
+**Building a healthier and more resilient food system**
+
+Since 2012, the UK has imported an average of 2.6 million tonnes of meat and dairy a year, equivalent to 30kg per person annually. Rather than depending on imports in an increasingly volatile world, diversifying the UK’s domestic protein supply offers a much more efficient way to produce food sustainably, helping to future-proof our food supply from external shocks.
+
+Plant-based and cultivated meat can help satisfy some demand for animal-based foods while creating space for more agroecological farming practices and nature restoration. Analysis shows that even a modest shift to alternative proteins by 2050 could release an area of land the size of Wales and Yorkshire combined (21% of the UK’s total farmed area). This extra space, coupled with better financial incentives, can support farmers to incorporate climate and nature goals into their business practices.
+
+Several recent studies have pointed to a significant public health opportunity from swapping some of the vast quantities of processed meat we eat in the UK with plant-based meat options, with particularly compelling findings for cardiovascular health and weight management. Plant-based meat is higher in fibre and lower in saturated fat, providing people with nutritious choices without sacrificing convenience and familiarity.
+
+**Policy and regulatory progress on protein diversification since the National Food Strategy**
+
+In 2021, the National Food Strategy (NFS) recommended several measures to accelerate protein diversification through the development of plant-based foods, fermentation-made foods, and cultivated meat. The Johnson Government’s Food Strategy (GFS) took on board the NFS’ advice to support alternative proteins, with commitments to innovation funding and regulatory reform. As the Labour Government begins to develop a new food strategy, this briefing assesses the progress made to date in implementing the NFS recommendations and the GFS commitments on protein diversification.
+
+**GFI Europe partners with FSA in cultivated meat regulatory sandbox**
+
+The Good Food Institute Europe (GFI Europe) is partnering with the UK’s Food Standards Agency (FSA) in its regulatory sandbox for cultivated meat.
+
+The sandbox aims to boost the FSA’s scientific knowledge about cultivated meat, help them make informed decisions about product safety and guide companies on how to effectively demonstrate that their products and processes are safe, in line with the UK’s existing novel foods regulatory framework.
+
+Our role will be to enable startups and researchers around the world to share their expertise with UK regulators, ensuring that the FSA has access to the widest and most detailed information possible.
+
+
+“We are thrilled to be working closely with the FSA on this collaborative project, which sends a clear message that the UK government wants to capitalise on the strong investments made in British cultivated meat innovation and bring products to market in a way that upholds the UK’s gold standard safety regulations.”
+
+Linus Pardoe, Senior UK Policy Manager at GFI Europe
+
+**Advancing the UK’s alternative protein ecosystem**
+
+British entrepreneurs, food producers and scientists need an enabling environment to make new discoveries, grow innovative businesses and produce alternative proteins which are affordable and delicious. In this report, we analyse the development of the academic and commercial alternative protein ecosystem in the UK. Our deep-dive sheds light on public investments, research at British universities, and where the UK has areas of the potential to create regional alternative protein clusters.
+
+## Spotlight on plant-based foods in the United Kingdom (2024)
+
+Over the last decade, plant-based foods have become an established part of how millions of people eat and drink. Today, around a quarter of people buy plant-based meat and milk on a regular basis and consumers spent nearly £1 billion across nine plant-based product categories in 2023.
+
+However, plant-based foods still struggle to compete on taste and price – the top two barriers to eating more plant-based foods. For instance, plant-based milk is around two-thirds more expensive per litre than cow’s milk. To find out more, read our analysis of the current state and future trajectory of the UK’s maturing plant-based food market.
+
+## Resources
+
+**Our UK expert**
+
+Linus Pardoe leads GFI Europe’s work in the UK, supporting policymakers to optimise the policy and regulatory landscape so that the UK becomes a world-leader in alternative proteins. He has a background in social policy and research.",gfieurope.org,2025-04-22,2,Alternative proteins in the UK - GFI Europe,article,0.09134344891,29,174,196.2352941
+https://gfieurope.org/blog/category/policy/,false,Reports on multiple specific events related to policy and funding in the food industry.,Policy - GFI Europe,none,"The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+# Policy
+
+Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
+
+As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
+
+The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
+
+The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
+
+As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
+
+A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.",gfieurope.org,2025-03-27,28,Policy - GFI Europe,article,0.07489991957,10,295,196.2352941
+https://gfieurope.org/blog/topic/regulation/,false,Reports on a specific event (application for cultivated meat authorization) with news-style reporting,Regulation - GFI Europe,none,"The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+# Regulation
+
+As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
+
+French cultivated meat startup Gourmey has submitted an application to EU regulators for authorisation of its cultivated foie gras – marking the first-ever application to sell cultivated meat in the European Union.
+
+Kultiveret kød rykker nu et skridt tættere på europæiske forbrugere, da den franske fødevareproducent Gourmey officielt har ansøgt om markedsføringstilladelse for deres kultiverede foie gras i EU.
+
+Francuski startup Gourmey złożył wniosek do organów regulacyjnych Unii Europejskiej o zezwolenie na sprzedaż swojego hodowanego komórkowo foie gras – pasztetu tradycyjnie produkowanego ze stłuszczonych wątróbek karmionych przemocą kaczek i gęsi. Jest to pierwszy w historii tego typu wniosek w Unii Europejskiej.
+
+A empresa francesa Gourmey apresentou um pedido de autorização aos reguladores da UE para o seu foie gras cultivado – marcando o primeiro pedido de venda de carne cultivada na União Europeia.
+
+Nowe badanie pokazuje stosunek Polaków do mięsa hodowanego komórkowo - według 56 proc, badanych powinno ono być dostępne dla konsumentów, jeśli przejdzie ocenę organów regulujących bezpieczeństwo żywności.
+
+A new survey reveals Poles’ attitude towards cultivated meat, with 56% of respondents saying it should be available to consumers if it passes food regulators' assessments.",gfieurope.org,2025-03-27,28,Regulation - GFI Europe,article,0.07399793454,10,222,196.2352941
+https://gfi.org/initiatives/,false,"This is an informational piece about the Good Food Institute's initiatives, not a news report on a specific event.",Initiatives for sustainable food (2025) | The Good Food Institute,"Learn about GFI’s open-access research, lobby and litigation work, and other alt protein programs — all powered by donors.","## Global challenges require scalable solutions
+
+To meet growing global demand, meat production is estimated to nearly double by 2050. If the world is to achieve its climate, global health, food security, and biodiversity goals, making meat differently will be as essential as the global transition to renewable energy. This is why we need alternative proteins.
+
+### Climate
+
+### Alternative proteins are a climate solution
+
+Governments around the world are driving a renewable energy revolution, but research shows it will be impossible to meet the Paris Agreement goals without addressing the 20 percent of global emissions caused by animal agriculture.
+
+Just as the world is changing how energy is produced and how cars are powered, we need to change how meat is made. The movement towards alternative methods of making meat will take time and will require government support. With global demand for meat rising, we need a way of delivering the meat people want with a fraction of the climate impact.
+
+Alternative proteins—meat made from plants or cultivated from animal cells—delivers the same foods we love with an added bonus: They slash emissions by up to 92 percent—especially when produced with renewable energy.
+
+### Global health
+
+### Alternative proteins are a global health solution
+
+According to the UN, among the biggest threats to global health are pandemics and antibiotic resistance. Each can be tied to food and agriculture. Increasing demand for animal protein and today’s industrial methods of meat production are among the likely causes of the next pandemic. Antibiotic resistance, brought on by the overuse of antibiotics in farmed animals, could kill 10 million people a year by 2050.
+
+But there is a solution. Plant-based and cultivated meat can feed a growing population, without contributing to pandemic risk or antibiotic resistance.
+
+Over the past two years alone, the global pandemic and climate extremes have exposed the fragility of the world’s agricultural supply chains, disrupting the ability to safely and securely grow, produce, and deliver food. Through the dual-lens of global health and food security, the prospect of meat grown in more secure, agile, and resilient production environments—with zero risk of contributing to zoonotic disease transmission or antibiotic resistance—is gaining worldwide traction.
+
+### Food security
+
+### Alternative proteins are a food security solution
+
+A global pandemic, climate change, wars, and conflict have exposed the fragility of the world’s food supply chain. The weakest link in that chain? Industrial meat production.
+
+Given finite land and water, a growing global population, and crisis-level food security issues, we can no longer afford the inefficiencies and risks of cycling crops through animals to produce protein. Globally, the total volume of human-grade crops used as animal feed exceeds 968 million metric tons. That’s enough to solve the world’s grain shortage 20 times over.
+
+More efficient ways of producing protein exist that can enhance food security even in land-and water-constrained environments. Compared with conventional meat, cultivated meat could require up to 95 percent less land and 78 percent less water, while plant-based meat uses up to 99 percent less land and 99 percent less water.
+
+Alternative proteins can, at once, be a globally scalable solution and a regional food solution—produced by both large, multinational companies and by small-scale farmers with indigenous crops adapted to local climates and suited to the needs and tastes of local communities. Similar to the ecological dynamics within natural ecosystems, in which diversity equals resilience, a diversity of people, crops, models, and solutions will be needed to infuse much needed resilience to our global food system.
+
+Food security is possible in a world where alternative proteins are no longer alternative.
+
+### Biodiversity
+
+### Alternative proteins are a biodiversity solution
+
+Over the past 100 years, natural landscapes have been radically transformed by our global food system. By one estimate, 70% of grasslands, 50% of savannas, and 25% of forests worldwide have already been cleared or converted for agriculture. With global demand for meat expected to double by 2050, status-quo production puts us on a path toward what the World Resources Institute terms a ‘global land squeeze’ – a lose-lose competition over finite land resources.
+
+It is impossible to protect and restore lands and waters—and the biodiversity they support–without rethinking the way we grow and produce food, especially meat. But while agriculture today is the biggest driver of deforestation and biodiversity loss, it’s also our biggest opportunity. Alongside other advances and innovations in food and farming policies and practices, alternative proteins—specifically plant-based and cultivated meat—can help write the next chapter for food and agriculture around the world.
+
+Changing how we make meat could free up three billion hectares of land to be repurposed for regenerative agriculture, renewable energy production, rewilding, transferring back to Indigenous peoples, and more. Alternative seafood can ease the burden on our overfished oceans and help preserve wild fish stocks for the coastal communities that rely on them to survive. True change requires everyone at the table—scientists, students, start-ups, farmers, fishers, big companies, small companies, NGOs, policymakers, and entire governments—all working together to reduce agricultural emissions, improve public health outcomes, increase food system resilience, and make possible the recovery and restoration of life-enabling ecosystems.
+
+### We identify the most effective solutions
+
+We generate original data and fill critical knowledge gaps to understand what actions will most effectively accelerate alternative proteins. We share all this information freely. Our insights are open-access to the entire alternative protein space.
+
+## Advancing solutions for alternative proteins
+
+Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.
+
+## We mobilize resources and talent
+
+Alternative proteins need more research funding, more infrastructure, and more talented people. Through our research grants program and targeted outreach to policymakers, companies, scientists, and students, we’re racing to close the gap.
+
+Page
+
+## Research grants
+
+Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
+
+## We foster collaboration and support the entire field
+
+From advocating fair government policies to working with multinational industry incumbents and building a strong alt protein community, our work is designed to support anyone working on alternative proteins. We invite everyone to the table.
+
+## Sustainable Seafood Initiative
+
+We are honored to partner with the nonprofit Mission Blue to improve the health and sustainability of oceans by driving the shift to plant-based, fermentation-derived, and cultivated seafood.
+
+## Fuel the future of food
+
+All of our initiatives are powered exclusively by donors — people just like you. Give today and help us build a sustainable, secure, and just food system. Together, we go farther, faster.",gfi.org,2025-04-08,16,Initiatives for sustainable food (2025) | The Good Food Institute,article,0.07285295598,48,328,354.8333333
+https://gfieurope.org/blog/category/fermentation/,false,"Reports on multiple specific events related to the alternative protein industry, such as government investments and research findings.",Fermentation - GFI Europe,none,"Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
+
+# Fermentation
+
+The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
+
+The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
+
+Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
+
+As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
+
+The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
+
+The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
+
+As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.",gfieurope.org,2025-04-22,2,Fermentation - GFI Europe,article,0.07662555118,12,293,196.2352941
+https://gfi-india.org/careers/,false,"This is a careers page, not a news article.",Careers - GFI India,"GFI India is the central expert organisation, thought leader, and convening body in the Indian smart protein sector. Put simply, we’re building a new food","## Why work at GFI India?
+
+Impact-driven career opportunity, working at the intersection of climate change, public health & food security.
+
+A range of employee benefits, such as competitive pay, health insurance & mental health allowance, and professional development support, training and mentoring.
+
+An opportunity to undertake hugely meaningful work alongside a brilliant, warm, inclusive, and high-achieving team.
+
+## Our hiring process
+
+We employ a structured and fair hiring process for all candidates across roles. The process begins with an application review to assess candidates’ suitability for the position. Shortlisted candidates proceed to a behavioral interview followed by a written assignment and timed test to evaluate their technical proficiency, creativity, and reasoning abilities. The final stage is an executive interview with members of the leadership team to determine the candidate’s strategic alignment with our mission and overall fit within the organisation.
+
+**A comprehensive analysis of India’s talent landscape for the smart protein sector**: RFP
+
+We are inviting proposals from qualified research and consultancy firms to map the skills landscape in India, with a focus on the smart protein sector. The study aims to determine the number of graduates from key disciplines relevant to the smart protein industry and compare skills acquired through these courses with skill gaps prevalent across various job archetypes in the sector.
+
+## Explore careers in alternative protein
+
+## Alternative Protein
+
+Career Pathways
+
+This one-of-a-kind interactive tool includes career maps and job archetypes across the three modalities of alternative proteins and an expanded list of upskilling and hands-on training opportunities around the world.
+
+## AltProtein.Jobs by Tälist
+
+AltProtein.Jobs is a free job board hosted by Berlin-based startup Tälist. It features alternative protein sector openings in India and worldwide across all career levels. Whether you’re passionate about specific products or technologies, looking for full-time, contractor, intern positions, or something else altogether, you can use their sector-specific filters to customise your job search. They also provide curated job recommendations based on the information you provide in your talent profile and many other helpful resources to support you along your career journey.",gfi-india.org,2025-04-22,2,Careers - GFI India,article,0.03881280874,15,31,62.2
+https://gfi-apac.org/donate/,false,"This is a donation page, not a news article.",Support alternative protein | GFI APAC,Help us build a more secure and sustainable food future for Asia!,"Rumah Group & Foundation
+
+Rumah Group & Foundation",gfi-apac.org,2025-04-16,8,Support alternative protein | GFI APAC,article,0.06436406678,13,42,46.0
+https://gfieurope.org/blog/uksseventh-carbon-budget-calls-for-the-development-of-tastier-and-more-affordable-plant-based-meat/,true,Reports on a specific event (CCC's advice) with a clear timeframe and news-style reporting,UK's Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat - GFI Europe,Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.,"# UK’s **Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat**
+
+**Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat**
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
+
+26 February 2025
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
+
+The CCC’s Seventh Carbon Budget (CB7) highlights the importance of developing tastier and more affordable foods, such as plant-based meat, as part of a series of measures needed to address the climate impacts of UK diets. The CCC advised that increased consumption of plant-based foods would lead to significant public health benefits.
+
+As other sectors of the economy decarbonise, the CCC’s analysis forecasts that agriculture – currently 11% of UK GHG emissions – will be the second highest-emitting sector by 2040, after aviation.
+
+Peer-reviewed research shows that plant-based meat causes up to 94% less emissions than conventional meat, while a separate analysis has found that because options such as plant-based meat require much less land, they can enable increased domestic food production and reduced reliance on imports.
+
+**Linus Pardoe, Senior UK Policy Manager at GFI Europe, said: **
+
+*“*The Climate Change Committee is clear – we cannot continue to shy away from the need to diversify our protein sources to deliver more nutritious diets and meet our climate targets.
+
+“Providing more plant-based meat and dairy options, as well as plant-based whole foods, can unlock new economic opportunities across the UK while helping people to live healthier lives without the need for huge changes to their eating habits.”
+
+A growing body of research now points to plant-based meat’s **health benefits:**
+
+- A review by researchers at the London School of Hygiene and Tropical Medicine (LSHTM) quoted in the CCC report found that plant-based meat scored highly in areas such as cholesterol reduction, weight loss and gut health.
+- Spanish researchers, in a systematic review and meta-analysis of seven randomised controlled trials covering 369 participants, found that replacing conventional with plant-based meat for between one and eight weeks reduced LDL (or ‘bad’) cholesterol and helped with weight management.
+
+Plant-based meat and dairy are becoming mainstream in the UK. GFI Europe’s analysis of retail sales data found that consumers spent nearly £1 billion on these products in 2023, and the Food Standards Agency’s research found that 27% of UK adults buy plant-based meat once a month.
+
+However, a citizens’ panel organised by the CCC said the price of plant-based food needs to be reduced to make these options more attractive, and diversity of choice is crucial.
+
+The CCC report estimates that expanding the availability of plant-based meat and dairy options and whole plant-based foods could create net benefits of £900 million for the UK economy by 2040. It also suggests that developing cheaper plant-based meat and dairy options could lead to slight reductions in household food costs in the long term.
+
+The report draws on a case study highlighting the potential for plant-based meat and other alternative proteins to create opportunities for businesses and arable farmers in East Anglia, and a Green Alliance report estimating this sector could be worth up to £6.8 billion to the UK economy annually and create 25,000 jobs by 2035.
+
+**Dr Sarah Nájera Espinosa, who led the LSHTM study cited by the CCC, said: **“It is encouraging to see recognition of the health-climate link, with dietary changes highlighted as a key solution. While plant-based whole foods are the ‘gold standard’ for a healthy and sustainable diet, consumption remains low.
+
+“Encouraging both plant-based whole foods and carefully selected novel alternatives may be a more effective way to drive dietary change. My research found that options such as legume-based drinks and legume and mycoprotein-based meats offer a promising and accessible route to transforming food systems and diets.”
+
+**Professor Anwesha Sarkar, Project Leader for the National Alternative Protein Innovation Centre (NAPIC), which is examining how to make options such as plant-based meat more appealing to consumers, said:** “Novel protein sources are absolutely key to transforming our food system and creating a more sustainable and healthier future. Our vision at NAPIC is to make alternative proteins go mainstream and achieve planetary health impacts.
+
+“CB7 marks a significant step toward achieving climate targets while enhancing public health. By driving the development of tasty, healthy, affordable, accessible alternative protein solutions, we can create a resilient, nutritious, and future-ready food ecosystem.”",gfieurope.org,2025-03-27,28,UK's Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat - GFI Europe,article,0.0869757519,19,145,196.2352941
+https://gfi.org/researchgrants/,false,Reports on a specific event (announcement of research grants) in a news-like format.,Alternative protein research grants 2025 | The Good Food Institute,Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.,"## Catalytic research, powered by donors
+
+Protecting our environment, feeding the world, and revitalizing economies require a healthy, sustainable, and just food system. A strong open-access research environment and talent pipeline are essential to fostering good food innovation.
+
+As a nonprofit, GFI is uniquely positioned to empower high-quality research that will build the scientific foundation of the alternative protein industries. Our philanthropy-driven research program answers fundamental questions that can spin off entire industries, inspiring additional research and creating new opportunities to feed the world.
+
+All of GFI’s work is made possible thanks to generous donors. Philanthropic support is vital to our mission. To discuss how you can be part of this transformative work with your gift or grant, please contact philanthropy@gfi.org.
+
+## About the Research Grant Program
+
+Our program is dedicated to achieving three primary objectives: addressing technical bottlenecks, catalyzing further funding, and fostering collaborations to attract new talent to the field. To meet these goals, we annually release requests for proposals (RFPs) inviting open-access research focused on enhancing organoleptic properties, reducing costs, and scaling up alternative proteins.
+
+In general, we are seeking to fund innovative projects that will specifically advance the science and technology of the plant-based, fermentation-derived, and cultivated meat industries. “Meat” includes seafood such as fish and shellfish. Each RFP identifies priorities for research and can be submitted from any sector (academia, government, industry, nonprofits, etc.).
+
+To date, we have funded research in over twenty different countries across five continents, and we will continue to focus on providing funding for the best research from around the world.
+
+## Our Research Grant Program RFP is live
+
+**Total funding available:**Up to $3.5MM**Project duration:**Up to 24 months**Funding amount per project:**Up to 250,000 USD with up to 50,000 USD additional funding for projects partnering with researchers and/or industry stakeholders not previously engaged in alternative protein research.**Submission deadline:**May 15th, 2025 at 12pm ET/9am PT
+
+**We are seeking proposals for two key topic areas**
+
+### Priority A
+
+### Functionality from fermentation: ingredients for plant-based meats
+
+Identify and characterize fermentation-derived ingredients that enhance alternative protein-based meat products to increase their adoption through improved taste, lowered cost, and nutritional benefits.
+
+### Priority B
+
+### Pathways to propel cell line development
+
+Advance cell line development across terrestrial and aquatic species to bolster innovation and strengthen open-access research tools for the cultivated meat ecosystem. *Pathways: crustacean, fish, and terrestrial.*
+
+**Watch the info session**
+
+**Watch the info session**
+
+*For more information, including challenges, solutions, and related GFI resources for each of these topic areas, refer to our RFP. *
+
+## Research Grant Program projects
+
+Explore the Research Grant Program awarded project portfolio to meet the scientists and researchers breaking boundaries in alt protein research.
+
+Resource
+
+## Research funding database
+
+GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.",gfi.org,2025-04-17,7,Alternative protein research grants 2025 | The Good Food Institute,article,0.05595906921,25,310,354.8333333
+https://gfi.org/about/,false,"This is an about page for an organization, not a news article reporting a specific event.",About | The Good Food Institute,"The Good Food Institute is a nonprofit think tank advancing alternative proteins to make the global food system better for the planet, people, and animals.","# About GFI
+
+The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people, and animals. As an international network of organizations, we advance alternative proteins to help meet climate, global health, food security, and biodiversity goals.
+
+## How can we feed 10 billion people and improve the global food system for the planet, people, and animals?
+
+## Our theory of change
+
+We work around the world to make alternative proteins—plant-based, fermentation-derived, and cultivated from animal cells—as delicious and affordable as conventional meat. As an international network of organizations powered by philanthropy, we are uniquely positioned to accelerate alternative proteins by catalyzing and growing the field.
+
+By reimagining how meat is made, we can produce food that people love and usher in a future that benefits our planet and its inhabitants.
+
+## What we do
+
+We advance alternative protein innovation to make the global food system better for the planet, people, and animals. We are not a trade association or member-based organization—we accelerate the alternative protein field by tackling gaps that others in the ecosystem are not positioned to address. We focus on three programmatic priorities:
+
+### Cultivating a strong scientific ecosystem
+
+### Science
+
+Our science and technology teams map out the most neglected areas that will allow alternative proteins to compete on taste and price.** **We fund open-access research, build strong scientific and training ecosystems, and publish technical analyses and other resources to ensure the sector is equipped to overcome its most critical challenges.
+
+### Emboldening public support for alternative proteins
+
+### Policy
+
+Our policy teams work with governments worldwide to leverage alternative proteins as solutions to the challenges they face. We advocate for public investment in alternative proteins, fairness in the regulatory sphere, and freedom to use language consumers understand on product labels.
+
+### Encouraging the private sector to prioritize alternative proteins
+
+### Industry
+
+Our corporate engagement teams produce open-access data and industry insights, highlighting opportunities for innovation and investment in their engagements across the private sector. We identify and prioritize barriers to growth, share opportunities in alternative proteins, and offer the best sources of market and consumer research.
+
+## How we’re funded
+
+We are a nonprofit supported by a global community of donors from more than 60 countries who are committed to advancing alternative proteins. We are listed as a top-recommended charity by evaluators such as Founders Pledge, Giving Green, and Charity Navigator and have earned Candid’s Platinum Seal of Transparency, reflecting our commitment to maximum impact, efficiency, and inclusion.
+
+GFI only accepts gifts from companies in the alternative protein sector for open-access research or as sponsors for events and conferences. We do not accept gifts that may compromise our independence or integrity, or that may create a real or perceived conflict of interest.
+
+For more information about GFI’s finances, please visit our 990s page. To learn more about how we’re funded, please contact us at philanthropy@gfi.org.
+
+## GFI around the world
+
+GFI is a global network of seven organizations focused on one vision: creating a world where alternative proteins are no longer alternative. We operate in regions of the world with the greatest potential to advance the alternative protein ecosystem.
+
+## Meet our team
+
+GFI’s global team of experts works with partners around the world to build a better food system. Our advisory councils include corporate leaders and top academic researchers. Our diverse backgrounds, perspectives, and passions are among our core strengths.
+
+## Our signature reports
+
+Explore our reports to learn how we’re creating a brighter food future around the world.
+
+Discover how we’re creating a world where alternative proteins are no longer alternative. Dig into our latest and past annual reports.
+
+Explore our comprehensive State of the Industry Reports, which provide insights into the rapidly evolving alternative protein landscape.
+
+Our annual State of Global Policy Report tracks public investment in alternative proteins and showcases the actions governments took to position themselves as leaders in the field.
+
+## Building the good food future
+
+### Mission
+
+We are developing the roadmap for a sustainable, secure, and just protein supply. We identify the most effective solutions, mobilize resources and talent, and empower partners across the food system to make alternative proteins accessible, affordable, and delicious.
+
+### Vision
+
+A world where alternative proteins are no longer alternative.
+
+### Values
+
+Believe change is possible. Do the most good we can. Share knowledge freely. Act on evidence. Invite everyone to the table.",gfi.org,2025-04-16,8,About | The Good Food Institute,article,0.05854965718,41,317,354.8333333
+https://gfieurope.org/alternative-proteins-in-the-european-union/,false,"This is an explanatory article about the alternative protein industry in the EU, not a news report of a specific event",Alternative proteins in the European Union - GFI Europe,"Your guide to business, science and policy of plant-based and cultivated meat in the EU.","## The EU’s alternative protein opportunity
+
+**Leading industrial food biotech**
+
+Europe has been at the centre of an explosion in academic research into protein diversification but the EU’s entrepreneurs are struggling to commercialise the findings of the region’s scientists.
+
+This is a particular problem for the fermentation sector as the large-scale facilities needed to ramp up production of these foods don’t exist across Europe, leading to a danger that new products will get stuck in the development phase or be manufactured abroad.
+
+And as countries like the United States and China now prioritising investment in these areas, we risk losing our edge and falling behind. With the EU preparing to invest heavily in cleantech and biomanufacturing through initiatives such as the Clean Industrial Deal, the European Biotech Act, and the revised Bioeconomy Strategy, now is the perfect opportunity to support the scale-up of these food innovations. This will help the EU deliver future-proof jobs.
+
+### Fostering research and innovation
+
+The EU is home to many of the world’s leading universities and scientists – and the EU also needs to do more to capitalise on Europe’s growing R&I expertise.
+
+Ensuring funding is made available to drive forward investment into Europe’s world-leading food biotechnology sector – from early development through to commercialising new products to unleash the huge environmental and public health benefits of these foods.
+
+Just as they’ve supported renewable energy research and innovation, the EU must invest in developing delicious, affordable plant-based, fermentation-made, and cultivated meat – making sustainable options an appealing choice across Europe.
+
+**Safeguarding resilience and food sovereignty**
+
+Recent global shocks have shown the pressing need to strengthen the resilience of European agrifood supply chains, and increase the continent’s food sovereignty.
+
+As global demand for protein keeps growing, it is increasingly clear that diversification of the protein supply is one of the most efficient ways to ensure our food system can remain robust amid global crises.
+
+Alternative proteins hold significant promise in helping deliver on the EU’s aspirations for food sovereignty in this context and could play a key role in a future-proof EU Protein Strategy.
+
+The European plant-based meat and dairy sectors have experienced significant growth in recent years, serving as drivers of investment and job creation across the continent and these foods are becoming mainstream in some countries.
+
+This growing sector offers huge opportunities for European farmers to increase production of locally grown crops such as legumes as raw ingredients and the EU can help support this transition. By strengthening supply chains, boosting innovation and ensuring consumers have a wide choice of affordable and sustainable foods, there is a real opportunity to incentivise further growth in this field and support European farmers to contribute to and benefit from this market.
+
+## Priorities for EU Policymakers
+
+In order for the EU to effectively capitalise on the potential of alternative proteins, it must ensure there is coordinated, strategic oversight of its development. To achieve this, we recommend the adoption of the following policies:
+
+**Political leadership**
+
+Political leadership in this nascent field is of great importance. The EU must recognise the role of alternative proteins as a mitigation strategy for key climate and public health pressures across EU policies, while simultaneously building industrial competitiveness and strategic autonomy.
+
+To achieve this, they should:
+
+**Develop a European Alternative Protein Strategy,**with the primary goal of establishing the EU as a global leader in this space by 2030. This strategy should identify and prioritise the multiple policy levers at the EU’s disposal to build a favourable and dynamic research, regulatory and industry ecosystem. It is important within this to ensure coherent and aligned policies that build towards a broad vision. In support of this, anchoring alternative proteins**within the remit of an individual or department’s**portfolio could be beneficial.- Ensure the
+**regulatory path to market for alternative protein products remains transparent and clear**, while maintaining the EU’s world-leading food safety standards
+
+**Research and Innovation**
+
+Investment in research and development (R&D) is crucial, and the commission should **earmark at least €50 million annually at the EU level** in funds for investment into alternative proteins until 2027 to unlock the significant economic growth and job creation predicted in the alternative protein sector, and ensure Europe can realise those opportunities and remain a leader on the international stage. To maximise the impact of this investment, the commission should:
+
+- Ensure a significant proportion of these funds are
+**directed into the open-access research**needed to accelerate progress for alternative proteins. - Focus on creating calls to
+**improve the taste and reduce the price**of alternative proteins. - The EU should set up a
+**Horizon Europe Partnership on Protein Diversification**as a mechanism to facilitate a longer-term view of how to strategically deploy R&D funds in this area, and allow for valuable collaboration with stakeholders, companies, and member states. **Provide funding to universities with high potential**for the establishment of cross-departmental plant-based, fermentation-made and cultivated research tracks.- Create
+**innovation hubs for alternative proteins**dedicated to accelerating their R&I development and commercial applicability. The centres should act as an accelerator between the public and private sectors, bringing together researchers, universities and companies. - Provide investment into open-access R&D to
+**match funding**provided by foundations, corporations, and others. - Ensure there are opportunities to take advantage of cascading uses of biomass by ensuring
+**cross-over in funding between food and non-food sectors.** - Support
+**CBE-JU**to dedicate funding towards plant-based foods, such as research into ingredients for plant-based meat and feedstocks for fermentation.
+
+**Infrastructure **& scale up
+
+As a sector in its infancy, laying strong foundations on which alternative proteins can grow is crucial. While private investment plays an important role, the solutions offered by alternative proteins are too important to be left to the market alone, particularly in the context of current economic headwinds. Public funding is therefore crucial to foster a resilient, thriving ecosystem for research and innovation, and de-risk investment in the sector.** **
+
+Priorities for infrastructure include:
+
+**Provide public loan guarantees**to mitigate risk for alternative protein companies, as has been trialled for other sectors such as renewable energy.**Provide public funding for the establishment of alternative protein production facilities**, including incentives to repurpose infrastructure from other industries and/or from offline manufacturing.**Create funds to offer leasing and financing of the equipment and facilities necessary**for the alternative protein industry, such as extruders for plant-based meat production or fermentors for cultivated and fermentation-made products. Enabling manufacturers to lease needed production equipment would allow them to replace high-cost, episodic capital expenditures with lower-cost, predictable operating expenses.
+
+**Labelling**
+
+It is also pivotal to **ensure fair labelling rules** that allow producers of alternative proteins to clearly convey the nature of their products to consumers:
+
+- Current restrictions on the use of dairy-related terms such as milk and yoghurt for plant-based products should be removed.
+- As cultivated meat and precision fermentation products come to market, rules should ensure they can clearly communicate their compositional equivalence to their conventional counterparts. This is particularly important to safeguard the many consumers with intolerances or allergies to meat, seafood, eggs and/or dairy.
+
+**Regulation**
+
+Robust food safety regulation is vital to ensuring that European consumers can have confidence in novel foods such as precision fermentation and cultivated meat.
+
+Before this food can be sold anywhere in the EU, a thorough and evidence-based assessment of its safety and nutritional value must take place under the Novel Food Regulation – one of the most robust systems in the world.
+
+To secure the regulatory path to market, the EU should:
+
+**Safeguard the Single Market**against any regulatory fragmentation.**Strengthen the capacity and capabilities of the European Food Safety Authority**(EFSA) to improve the implementation of the existing regulatory framework, support innovation, and prevent unnecessary delays to product authorisations.**Enable EFSA to hold substantive pre-authorisation dialogue with producers**– particularly important for small and medium-sized enterprises – and provide increasingly thorough guidance to support applications.
+
+## EU alternative protein company database
+
+The EU is already one of the biggest markets for alternative proteins in the world, with sales worth over €6.5 billion in 2022. With demand continuing to outstrip supply, and plant-based and fermentation options representing a tiny fraction of the overall meat and dairy market, further investment will be crucial to realise the full potential of these foods.
+
+Use our database to explore the landscape of EU plant-based, cultivated meat and fermentation companies. This tool will help you stay up to date on new companies and products in the space, find a manufacturing partner, or identify groundbreaking startups.",gfieurope.org,2025-04-02,22,Alternative proteins in the European Union - GFI Europe,article,0.111636953,35,149,196.2352941
+https://gfi.org/marketresearch/,false,"Reports on market trends and sales data for plant-based foods, presenting factual information in a news-like format.",Plant-based retail market overview | GFI,"Explore our analysis of U.S. retail sales data for plant-based meat, dairy, eggs, and more, including category insights, size, growth, and purchase dynamics for the market.","**The plant-based food industry is evolving**
+
+Watch our quick introduction to the plant-based food market in U.S. retail, including highlights on current challenges and opportunities in the plant-based meat and seafood category.
+
+### Innovation and investment have driven a decade of strong growth
+
+Over the past decade, the plant-based food market in U.S. retail has grown substantially. When we began tracking plant-based food sales in U.S. retail, we sized the 2017 market at $3.9 billion, according to SPINS data. In 2023, the market was worth $8.1 billion. This growth has been driven by products that appeal to mainstream consumers by mimicking the taste, texture, and functionality of conventional animal products. Companies from startups to large food manufacturers generated that growth through significant innovation and investment in their plant-based portfolios. Consumers have more options than ever when selecting plant-based meat and seafood, egg, and dairy products that can be swapped in for their conventional counterparts, and many plant-based categories increasingly make up notable shares of overall meat, dairy, and egg categories.
+
+### Challenging market signals
+
+Against this backdrop of long-term progress, 2023 was characterized by a more challenging market environment. Following the rapid expansion of the U.S. plant-based retail market from 2019 to 2021, sales moderated in 2022 and declined in 2023. Plant-based price increases coincided with elevated inflation and tight consumer budgets, and purchase dynamics indicated weakening consumer engagement in plant-based categories. There are additional signals that, for the market to see sustained growth, products will need to better deliver on the key consumer drivers of taste, price, and convenience, while offering clear propositions to entice consumers to make the switch.
+
+### These are solvable challenges
+
+These are solvable challenges. This year’s setbacks are against a backdrop of high potential and strong consumer tailwinds. Currently, taste and price performance is limiting the category’s engagement with meat-eaters. Yet U.S. consumers say they’d be more willing to eat plant-based meat if it tasted better and were more affordable. This underscores the opportunity for brands to innovate to improve the eating experience of their products. Companies and retailers can work to lower prices. The industry can collaborate to communicate to consumers the unique value their products provide. To create sustained, long-term growth, stakeholders must take action to better meet consumer needs and return plant-based foods to sustainable growth.
+
+*Note: We’ve summarized highlights from the data below to help you understand key metrics for the U.S. retail plant-based food industry. We cover both the plant-based food market as a whole and key plant-based categories like meat and milk*
+
+## In U.S. retail alone, plant-based foods are an $8.1 billion market
+
+Insights released by the Good Food Institute (GFI) and the Plant Based Foods Association (PBFA) based on retail sales data commissioned from SPINS show that the 2023 U.S. retail plant-based food market was worth $8.1 billion. Plant-based unit sales were down 9 percent from 2022, while dollars were down 2 percent.
+
+These declines were larger than those experienced by total food and beverage and animal-based food sales in 2023. Overall sales for total food and beverage at U.S. retail fell 2 percent while dollars grew 6 percent. Conventional meat and seafood unit sales declined 2 percent and dollar sales were flat. This context demonstrates that 2023 was a year in which consumers slowed their food purchases across the grocery store—not just in plant-based foods. Yet plant-based foods experienced outsized declines.
+
+Plant-based food unit sales fell across most categories tracked in this dataset in 2023, while dollar sales increased for some. Plant-based milk dollar sales increased 1 percent while units declined 8 percent. Plant-based meat and seafood dollar sales declined 12 percent and units declined 19 percent. Plant-based creamers, protein powders and liquids, and baked goods and other desserts were the three plant-based categories that saw growth in both dollar and unit sales in 2023.
+
+### Inflation and price increases are impacting the market
+
+One important factor influencing consumer shopping behavior in 2023 was the continued impact of price increases and inflation. In 2023, food-at-home prices were 5 percent higher than the year prior, twice the 20-year average for retail food price inflation. That growth was on top of an 11 percent increase in food-at-home prices in 2022, meaning consumers spent significantly more on groceries in 2023 than they did just a few years ago. This trend was apparent in the plant-based and conventional retail data. Average plant-based food prices increased 8 percent in 2023 and 18 percent versus 2021. Conventional meat and seafood prices increased +3 percent in 2023 and +16 percent from 2021 to 2023. In an inflation-driven market, many consumers chose to trade down within protein categories, posing salient challenges for plant-based categories whose products often sit at a premium to their conventional counterparts.
+
+**Opportunities to adapt to evolving consumer needs**
+
+2023 represents a challenging moment for plant-based foods in U.S. retail. Many consumers have unmet expectations and needs. For plant-based meat specifically, a 2023 report from Mintel indicates that over a quarter of all U.S. consumers are lapsed plant-based meat purchasers, meaning they purchased plant-based meat products in the past but did not do so in the following three months. One bright spot is that consumers are open to returning to the category. Based on a December 2023 survey conducted by Morning Consult on behalf of GFI, when asked what would convince them to buy a new plant-based meat product, the top reasons were taste and price. 49 percent identified taste and texture being exactly like conventional meat when they try a sample, and 43 percent identified plant-based meat costing less than conventional meat, followed by other attributes like a label showing less fat, less cholesterol, or more protein than conventional meat, or environmental impact. It’s clear that challenges in attracting and retaining consumers are primarily driven by these two key factors of taste and price. We discuss each in more detail below.
+
+### Taste: A primary consumer motivator
+
+According to a survey Morning Consult conducted on behalf of GFI in August 2023, consumers identified taste-related factors as the primary motivators behind either avoiding plant-based meat altogether *or *not returning to the category after trying plant-based meat products.
+
+Nailing the taste experience is critical in order to win over consumers for protein purchases and for retail food decisions in general. For plant-based categories, particularly meat, to effectively compete with conventional products, products will need to meet or exceed consumer expectations around taste. This will be necessary—but likely not sufficient—to attract consumers for the long term, as additional barriers like price must also be overcome, and mainstream consumers will need a compelling switching proposition.
+
+### Price: Narrowing the gap is crucial
+
+Another barrier shoppers face when it comes to purchasing plant-based foods is price. Price increases have majorly impacted consumer decisions in the past few years. At the start of 2023, Morning Consult reported that 67 percent of U.S. consumers were very concerned about grocery inflation. Although the share of shoppers looking for deals or discounts declined from December 2022 to December 2023 as inflation eased, 71 percent were still doing so at the end of the year. In short, grocery prices—despite improved inflation rates from 2022—were consumers’ top economic concern and likely played a role in shifting their purchasing decisions.
+
+Plant-based categories often sit at two-to-four-times the price of conventional products and, therefore, tend to rely on other product benefits—such as health, sustainability, and animal welfare—to attract consumers. Unfortunately, research shows that altruistic benefits are not top purchasing motivators for U.S. consumers. Narrowing the price gap while delivering other tangible benefits to consumers will allow these products to better compete with their conventional counterparts.
+
+## Outlook: Signals and opportunities
+
+Despite these challenges, there are important tailwinds in the plant-based foods sector.
+
+**There are significant demographic opportunities.**By 2040, consumers aged 16–40—66 percent of whom plan to spend more on plant-based meat and milk in the future—will represent 69 percent of global spending.**There is substantial consumer aspiration to reduce meat intake and increase plant-based food consumption.**Roughly 33 percent of U.S. adults who eat meat and poultry report actively trying to reduce their meat and poultry intake. Additionally, 66 percent of global consumers aged 16–44 report that they plan to spend more on plant-based meat and dairy alternatives in the future.**There’s an enormous potential market for plant-based foods—in U.S. retail, annual conventional meat sales are over $100 billion and conventional milk sales are $17 billion.**Plant-based foods that can meet consumer needs by achieving taste and affordability to compete with their conventional counterparts have large market potential. Today, 95 percent of households buying plant-based meat and seafood already purchase conventional meat. The most engaged plant-based meat and seafood-purchasing households are spending up to a third of their total meat purchases on plant-based meat and seafood (based on a migration segmentation study GFI commissioned from NielsenIQ).**Taste and texture progress is one of the main drivers of plant-based foods’ emergence over the past decade—yet there’s more work to be done.**Providing",gfi.org,2025-04-10,14,Plant-based retail market overview | GFI,article,0.1256451187,89,399,354.8333333
+https://gfi.org/essentials/,false,"This is a resource hub with multiple articles and blog posts, not a single news article.",Essential resources | Alt protein | The Good Food Institute,"This is a resource hub for anyone interested in plant-based meat, cultivated meat (also known as cultured meat), and fermentation.","## What are alternative proteins?
+
+Explore these resources for a general overview of the growing fields of plant-based meat, cultivated meat, and fermentation as well as our favorite resources. Given how essential alternative proteins are to a global protein transition, the term itself needs to be universally understood, on the tip of more tongues, and at the top of more agendas. Learn how alternative proteins are defined.
+
+## GFI at TED
+
+GFI Executive Director and 2019 TED Fellow Bruce Friedrich discusses how plant-based and cultivated meat can solve some of our most pressing global challenges.
+
+Page
+
+## Cultivated meat
+
+This is your guide to cultivated meat. Explore our tools, resources, and expert analysis of the cultivated meat industry.
+
+Page
+
+## Plant-based meat
+
+This is your guide to plant-based meat. Explore our tools, resources, and expert analysis of this field, from science to policy and markets.
+
+Page
+
+## Fermentation
+
+This is your guide to precision fermentation and whole biomass fermentation for alt protein production. Find resources, tools, and expert industry analysis here.
+
+## Key resources
+
+### Research grants
+
+### Sustainable Seafood Initiative
+
+### GFIdeas Community
+
+### Startup manual
+
+## Policy filings and briefs
+
+Page
+
+## Year in Review
+
+Discover how we’re creating a world where alternative proteins are no longer alternative. Dig into our latest and past annual reports.
+
+## Featured blogs
+
+### BREAKING: World’s first approval of cultivated meat sales
+
+### Why the U.S. should prioritize alternative protein research
+
+### How plant-based companies are fighting back against label censorship
+
+### Cultivated meat could transform our food system. Let’s use images that do it justice
+
+### Stanford Medicine study shows nutrition benefits of plant-based meat
+
+### GFI’s top 20 moments for alternative proteins in 2020
+
+### How plant-based meat can help heal our soil while feeding more people than ever
+
+## GFI activities
+
+If plant-based and cultivated meat are to supply the global demand for meat, we must fill white spaces in research. Check out four innovations our 2020 Competitive Research Grant recipients…
+
+As the leaders of tomorrow, students are uniquely positioned to help build a better food system. That’s why GFI launched the Alt Protein Project.
+
+How do we feed 10 billion people by 2050? Fermentation provides a promising solution. That’s why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to…
+
+The World Sustainability Organization, in partnership with GFI’s Sustainable Seafood Initiative, announced it will begin certifying plant-based seafood products under their Friend of the Sea certification program.
+
+## Help power a good food future
+
+All of the above – and much more! – has been accomplished only because of the generous support of donors like you.
+
+## To USDA re solicitation of input on agricultural innovations
+
+GFI urges former Deputy Secretary Censky to prioritize open-access research for alternative proteins. Learn more about the benefits of doing so.",gfi.org,2025-04-14,10,Essential resources | Alt protein | The Good Food Institute,article,0.06286150312,64,363,354.8333333
+https://gfieurope.org/blog/meet-the-researcher-bringing-chicken-out-of-the-woods-and-onto-the-dinner-table-the-unexplored-potential-of-mushroom-foragers-favourites-with-dr-christoph-schwarz/,false,Reports on a specific research project with a clear focus and timeframe.,Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz - GFI Europe,Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.,"**Meet the researcher: the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz**
+
+
+**Meet the researcher: the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz**Bringing chicken out of the woods and onto the dinner table –** **a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
+
+23 April 2025
+
+**Name: **Christoph Schwarz
+
+**Job title:** Head of Research & Development
+
+**Organisation:** S2B GmbH & Co. KG, Germany
+
+**Alternative protein specialism: **Biomass fermentation
+
+A commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
+
+Dr Christoph Schwarz is leading a team at Germany’s S2B research company exploring the potential of the chicken of the woods fungi – a group of edible mushrooms so-called because they have a taste and texture similar to that of conventional chicken meat.
+
+However, rather than these ‘fruiting bodies’ the researchers are analysing the unexplored potential of the fungi’s rapidly growing root structure – or mycelium.
+
+As part of a project funded by the Good Food Institute, they are using a process known as biomass fermentation – similar to beer or yoghurt production – to grow this mycelium and develop it as a source of sustainable food.
+
+While there are thought to be as many as three million species of fungi in existence, by working with a strain that is already well-known to be safe and tasty to eat, the team is following a similar approach to Danish researchers who worked with chefs from a Michelin-starred restaurant to develop a fermented product using the oyster mushroom.
+
+**Promising candidate for food innovation**
+
+Christoph says there are several factors that make the chicken of the woods a promising candidate.
+
+As well as already being known for its flavour, the fungus produces high levels of carmine red colourants that could make it an attractive ingredient in various food products, while studies have indicated it may have health benefits.
+
+“This combination is very interesting,” Christoph said. “We’re not just focused on the protein alone but the entire fungal biomass as an ingredient for the food industry.”
+
+To better understand this strain’s potential, the team is sequencing the fungi’s genome to investigate its properties further and plan to analyse aroma profiles, texture, and other sensory attributes more thoroughly.
+
+Christoph plans to develop a product with a similar texture to meat and is building up contacts in Germany’s food industry which he believes are crucial to providing the scale-up potential a project like this needs.
+
+“As a scientist, you think you have a good idea but it’s still very far from what the industry needs,” he said. “You need to make these connections early to realise what the food industry needs.
+
+“It’s definitely a big chance because there’s so much interest in this topic we think it should be easy to get partners to join.”
+
+**Using byproducts from the food industry**
+
+The team is also exploring ways of using byproducts as a feed source on which the fungi can grow – based on the understanding that as it grows naturally on trees or dead wood, it will be capable of using a wide range of materials as a substrate.
+
+Supported by a supplier to the animal feed industry and a small brewery in Bremen, Christoph successfully applied hydrolysates derived from brewer´s spent grains, a side product of the brewing industry. However, the team is more confident about using potato peels based on the projected costs of the pretreatment process.
+
+A key component of the research is submerged fermentation – in which microorganisms are grown in a liquid medium containing all the necessary nutrients required for their growth and metabolism.** **Together with the Munich Institution of Applied Sciences, the team is exploring this process, which allows for the controlled growth of fungi and offers scalability and consistency.
+
+Additionally, they found that manipulating pH levels in the fermentation tank can significantly influence growth rates.
+
+**Microbiology expertise**
+
+Christoph brings a lengthy background of microbiology expertise to the project. After studying at Austria’s University of Innsbruck, he completed a PhD at the Max Planck Institute for Biochemistry – looking into how microbes responsible for giving salt lakes their striking red and purple colours are able to protect themselves from toxic substances like arsenic.
+
+Following a period in the United States, working on cyanobacteria at Arizona State University, he returned to Germany, working at Darmstadt Technical University where he met S2B’s managing director Rudolf Cordes, who persuaded him to join the small R&D company.
+
+The project is being funded by the GFI Research Grants Program, which is currently open to new applicants and is made possible with the support of our incredible family of donors. The scheme seeks to unlock research bottlenecks and deliver open-access research that can support the ecosystem in delivering a more secure, sustainable and just food system.
+
+Although neither Christoph nor S2B had any previous experience in working on alternative proteins, the inspiration to begin exploring fungi came from Rudolf, who had become fascinated with growing mushrooms and wanted to understand more.
+
+Christoph now says that the GFI research grant programme has given them the chance to enter this new field, and the team is now applying for other sources of funding to explore it further.
+
+“Fungal biotechnology has big potential,” he said, adding that although a lot of academic work was taking place in this field, there was a lack of pilot plants enabling them to scale up. However, success will depend on continued collaboration to ensure that these innovations meet the practical needs of the market.
+
+**Are you interested in getting involved in the science of plant-based food, cultivated meat and fermentation? Take a look at our resources or check out our ****science page****.**
+
+**If you’re a researcher:**
+
+- To find funding opportunities, check out our research funding database for grants from across the sector, and our research grants for funding available from GFI.
+- Explore our Advancing Solutions initiative, which highlights key alternative protein knowledge gaps.
+- Subscribe to the alternative protein researcher directory to find potential collaborators or supervisors in the field.
+- Look out for monthly science seminars run through our GFIdeas community.
+
+**If you’re a student:**
+
+- Find educational courses around the globe through our database.
+- Sign up for our free online course introducing the science of sustainable proteins, explore our resource guide explaining what is available to students or newcomers to the space, and check out our careers board for the latest job opportunities in this emerging field.",gfieurope.org,2025-04-23,1,Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz - GFI Europe,article,0.09298213372,31,156,196.2352941
+https://gfieurope.org/careers/,false,"This is a job posting page, not a news article.",GFI Europe Jobs - GFI Europe,"Explore openings with GFI Europe, find opportunities across the alternative protein sector, and sign up to our talent database to hear about new jobs.","# Jobs at GFI Europe
+
+Explore GFI Europe job openings, find opportunities across the alternative protein sector, and sign up to our talent database to hear about new jobs.
+
+**Current job opportunities at the Good Food Institute Europe**
+
+There are currently no open roles, but we encourage you to check this page in the future.
+
+You can explore job openings for GFI’s international affiliates in Asia Pacific, Brazil, India, Israel, and Japan and click here to find US-based job openings with GFI. Many more opportunities across the global alternative protein sector can also be found at AltProtein.Jobs, powered by Tälist, which hosts hundreds of career opportunities worldwide across all career levels.
+
+We’re no longer accepting applications for the roles below, but candidates might still want to access the job descriptions for reference:
+
+## Join GFI’s talent database
+
+Are you interested in a career helping to shape the future of food? Join our Talent Database to hear from GFI, alternative protein companies and researchers as they look to expand their teams.
+
+## Alternative protein careers board
+
+Use this database to find opportunities to work in Europe’s alternative protein ecosystem – from internships with startups, to academic fellowships.
+
+You can also check out AltProtein.Jobs, powered by Tälist, which hosts hundreds of career opportunities worldwide across all career levels. This board also has sector-specific filters to customise searches and talent profile functionality to get curated job recommendations based on your skills and preferences. They also offer additional job tools such as monthly candidate events, careers masterclasses, and impact benchmarking to support job seekers along their career journey.
+
+**Why work at GFI Europe?**
+
+If changing the world isn’t reason enough, here are some other benefits of working at GFI Europe.
+
+**Remote and connected teams**
+
+We work remotely across Europe, and aim to get together as a team approximately twice per year.
+
+Co-working support
+
+Home office set-up stipend
+
+Fun, remote team gatherings
+
+**Mission-focused**
+
+We’re laser-focused on making Europe’s food system better for the planet, people, and animals.
+
+We strategically emphasise what’s most impactful, set clear goals, and assess our progress.
+
+Clearly-defined objectives and goals
+
+Value and lift up diverse voices
+
+Strong donor support
+
+Sophisticated, professional technology and systems
+
+**Our benefits**
+
+We support our team through strong benefits and an emphasis on work-life balance.
+
+- Flexible working arrangements to accommodate your needs and preferences, and fit around your commitments
+- A total of 36 days off per year (including annual leave and public holidays)*
+- A 300€ allowance to set up your home office, and a monthly home-working allowance. We can provide a laptop if you need one and are happy to consider supporting costs for co-working to enable you to work from an office if you wish.
+- Minimum 10 weeks of maternity leave at 100% pay**
+- 24/7 access to free, confidential counselling and well-being support in +40 languages for all employees and their family members***
+- Professional development support
+- Long service recognition every two years
+
+*Or what is compliant with the employment law of your country if it’s more than that.
+
+**Exact eligibility depends on national level employment law but we will do our best to honour this regardless of circumstances.
+
+***Living in the same household and excluding children under the age of 16.
+
+**Our commitment to diversity and inclusion**
+
+**Our commitment to diversity and inclusion**
+
+We want the best people and we know that building a diverse, inclusive workplace leads to stronger, happier, more productive and resilient teams. We strongly encourage people of every ethnicity, orientation, age, gender, origin, socio-economic background, and ability to apply. As a pan-European organisation, we welcome applications from across the whole continent.
+
+Because we value a diverse workplace, we prioritise an inclusive culture absent of discrimination and harassment during the application process and after you join the team.
+
+- We have designed our recruitment process to be
+**fair**and**inclusive**, and focus on skills and potential first. We prioritise following best practices and reducing unconscious biases (blind assessment of written tests, at least two assessors, structured interviews, etc). We are happy to make reasonable adjustments to make sure the assessment process works for you. - We aim to be as
+**transparent**as possible. We advertise salaries for all our roles and provide feedback notes to unsuccessful candidates. - We lead with
+**trust**and**empathy**. We offer flexible working arrangements to accommodate your individual needs, preferences and other commitments. Some arrangements we have offered include adapting working hours, flexible location, changes to the structure and timings of meetings, adapting communications channels, and more. - We want everyone in our team to
+**thrive**and be able to**bring their full selves**to work. GFI hosts a LGBTQIA+ affinity group, a mental health and overall wellbeing working group, a language club, and a number of other initiatives to foster team connection and inclusion.
+
+We’re always **seeking to improve and do better**. We recently worked with a team of DEI consultants to audit our processes and policies and help us do just that.
+
+### Our culture
+
+Our team is innovative, engaged, caring, supportive, and driven to change the world! Here’s what team members said they liked about working for GFI Europe in our 2023 anonymous staff survey:
+
+
+“I get to do fascinating, fulfilling work with a team of brilliant people. I have plenty of autonomy and agency and regularly feel challenged in a really good way. I also really like the flexibility of working from home and setting my own hours.“
+
+
+“I was surprised at just how much better for my productivity and mental health it is to work in a well run and supportive organisation, and to do meaningful work.”
+
+
+“I love how focused and clear our objectives, as well as the route to achieving those objectives, are. The infrastructure that supports our work and the impact we have is incredible. My colleagues at every level are inspiring! I feel incredibly proud to work at GFI.“
+
+### Our organisation
+
+Our work is spread across six dynamic teams to maximise efficiency and empower us to meet our objectives.
+
+##### Science and Technology
+
+We work with scientists to develop, fund and promote open-source research on plant-based and cultivated meat, eggs, dairy and seafood.
+
+##### Policy
+
+We advance government investment in sustainable proteins as well as fair regulation and legislation.
+
+##### Development
+
+We connect donors with impact, inspire gifts and grants, and empower GFI Europe to grow sustainably and remain nimble.
+
+##### Industry
+
+We support the food industry to make delicious and affordable plant-based meat available across Europe, and prepare the sector for the arrival of cultivated meat.
+
+##### Communications
+
+We inform, shape, and lead the conversation around plant-based and cultivated meat science and solutions.
+
+##### Executive and Operations
+
+We ensure GFI Europe runs efficiently to create international impact, and that team members have the support they need to drive our mission forward.
+
+**Our hiring process**
+
+We work collaboratively to evaluate candidates, limit subconscious bias, and hire the best team members. Please note that this process might be adapted for certain roles. You can find a summary of the recruitment process in the job brochure for each role.
+
+### First round: online application and screening questions
+
+You will submit an initial application via a short online form including a small sample work task.
+
+### Second round: timed project
+
+The timed project consists of two to four short questions that simulate the work you would be asked to perform on the job. You will be asked to complete these tasks to the best of your ability within a particular timeframe (usually two hours).
+
+### Third round: written assignment
+
+The written assignment consists of three or four more strategic questions that allow you to show your skills and experience in more depth, and help us to understand how you would approach key elements of the role.
+
+### Fourth round: video interviews
+
+The final round includes two to three separate video interviews. Interview panels would vary for each role but would typically include a member of our Operations team, the line manager for the role, and potentially a member of the senior leadership team.
+
+### Final step: references
+
+We will request two professional references, one of which should be a current or former supervisor. During this round, we also invite you to contact members of the GFI Europe team to ask questions.
+
+*We want you to have every opportunity to shine and show us your talents – we are happy to make all the reasonable adjustments that we possibly can to make sure the assessment process works for you. Please feel free to contact us at europe-hiring@gfi.org* *about the process.*
+
+**Questions**
+
+Please see the frequently asked questions that we get from candidates applying for our open roles. We also run role-specific Q&A videos for each new role, which can be found on the job description page of the role in question.
+
+If you can’t find the answer to your question either on the FAQ page or the job description page of the role you’re interested in, feel free to get in touch and we will do our best to assist you.",gfieurope.org,2025-03-31,24,GFI Europe Jobs - GFI Europe,article,0.1027203492,47,160,196.2352941
+https://gfieurope.org/media/,false,"This is a press office page providing contact information and resources, not a news article.",GFI Europe press office - GFI Europe,"Contact the Good Food Institute Europe's press office, access free cultivated meat photos and find media resources on sustainable proteins.","# Press office
+
+The Good Food Institute Europe’s spokespeople are the leading experts on the science, business and policy of plant-based, cultivated meat and fermentation in the EU, UK and across the continent.
+
+We can provide information and interviews in English, German, Italian and Spanish and make connections with researchers and experts in the sector.
+
+**Journalists can contact GFI Europe’s press office on europe-media@gfi.org.**
+
+## Free to use cultivated meat photo library
+
+Download free to use images of cultivated meat to illustrate your alternative protein story.",gfieurope.org,2025-04-03,21,GFI Europe press office - GFI Europe,article,0.07029784403,24,161,196.2352941
+https://gfi.org/resource/mentor-program/,false,"This is a program announcement and directory of mentors, not a news article.",GFI Mentor Program (2025) | GFI,Our GFI Mentor Program enables entrepreneurs and startups to have 1:1 mentoring sessions with subject matter experts across the alternative protein ecosystem.,"## About our mentor program
+
+We partnered with a group of accomplished alternative protein experts who applied to and were selected for our program out of hundreds of applicants. These exceptional mentors choose to give back to the sector by volunteering their time and industry knowledge.
+
+**Areas of expertise include, but are not limited to:**
+
+**Go-to-market strategy****Fundraising and investor relations****Legal****Formulation/ingredients****Infrastructure****Pitching and presenting**
+
+If you are interested in speaking with a GFI Mentor please review the mentor bios below and submit the form at the end of this page. You may request sessions with more than one mentor.
+
+## Meet our mentors
+
+### Gibb Anella
+
+MARKETING MANAGER, FOODSERVICE AT BEYOND MEAT
+
+**Areas of expertise:** Foodservice (industry and partnerships), Marketing (brand, product, communications, and insights), and business development (sell-in and channel strategy).
+
+**Location:** United States (San Diego, California)
+
+### Mentor bio
+
+**Marketing | Business Development | Foodservice expertise**
+
+Gibb Anella’s professional passion is to help build a more sustainable food system, shifting protein consumption away from animal sources and towards more sustainable, healthier alternatives. He has been in the plant-based industry since 2017, where he has worked in a variety of roles in Sales & Marketing at Beyond Meat. Prior to that, he was in the inaugural intern class at GFI as a Corporate Engagement Intern. He earned a B.S. degree from the University of California, San Diego (double major in Mathematics and Management Science, double minor in Business and Philosophy), where he was also captain of the Rowing team. Summers in high school and college, he served as a volunteer firefighter for the Village of Corrales and deployed on wildland fires. Originally from Albuquerque, New Mexico, when he’s not working on the future of protein, he’s typically outside (skiing, surfing, trail running), cooking, or reading.
+
+### Alexandre Bastos
+
+HEAD OF FRONT END INNOVATION AT GIVAUDAN
+
+**Areas of expertise:** Foodtech, venturing, entrepreneurship, strategy development and digital transformation.
+
+**Location:** Switzerland
+
+### Mentor bio
+
+**Angel investor| Advisory board**
+
+Alexandre has more than 20 years in the food industry, mature and high growth markets; solid experience in foodtech, venturing, entrepreneurship, strategy development and digital transformation; cross-functional in corporate and multi-cultural background. Previously, he has had top global consulting and petro & oil industry experience.
+
+### Josephine Bellaccomo
+
+FOUNDER, MOVE THE MESSAGE
+
+**Areas of expertise:** Fundraising, public speaking, storytelling, high performance
+
+**Location:** United States
+
+### Mentor bio
+
+**Leadership coach | Pitch consultant | Speaker | Master facilitators | Author, Move the Message**
+
+Josephine helps large organizations, startups and individuals, turning leaders and innovators into great communicators. As a pitch coach, she helps founders get funding and grow their business. As a leadership coach, she specializes in executive presence, presentations and high performance. Jo has worked with VMware, Microsoft, Zoom, MasterCard, American Express, Expedia, Deloitte, Capital One, BlackRock, JPMorgan Chase, Goldman Sachs, Morgan Stanley, Bank of America Merrill Lynch, Citi, Bloomberg, HSBC, Korn Ferry Hay Group, Willis Towers Watson, Akamai, ThoughtSpot, Razorfish, McCann, Tribal DDB, Y&R, Dentsu Aegis, Packard Foundation (SOCAP), Bay Area Video Coalition, Perfect World Entertainment, Cryptic Studios, and Mission Barns.
+
+### Marta Bigio
+
+SENIOR VICE-PRESIDENT, SUSTAINABILITY, WEBER SHANDWICK
+
+**Areas of expertise:** Strategic planning, media relations, crisis communication, CSR communication, campaign management
+
+**Location:** Singapore
+
+### Mentor bio
+
+Marta is an experienced communication professional with 16 years of international experience in both agency and client settings. Throughout her career, she has led multi-disciplinary teams that covered a range of disciplines, from media relations to crisis and corporate communications.
+
+Before joining Weber Shandwick, Marta led the sustainability business at Redhill, where she built the team and established the practice from scratch. Her previous experience includes leading the global communications team for sustainable sourcing at Unilever, where she proactively communicated topics like regenerative agriculture and dealt with issues and crisis management around deforestation and social issues.
+
+At Weber Shandwick, Marta leads the sustainability practice regionally, drawing on her experience working with brands such as Dove, Knorr, Lifebuoy, Crocs, Mars, Heineken, and NBC Universal.
+
+Marta is a Portuguese national who has lived in The Netherlands, Spain, and Singapore. She holds a Master’s degree in communication and advertising and is currently pursuing a postgraduate in sustainable business at Cambridge University.
+
+### Robert Boer
+
+DIRECTOR, BLUE HORIZON
+
+**Areas of expertise:** Fundraising strategy, pitching and presenting, storytelling, investment readiness, venture capital, program/project management, ESG/impact measurement and reporting, business process offshoring/outsourcing, social entrepreneurship
+
+**Location:** Switzerland
+
+### Mentor bio
+
+Robert is Director at Blue Horizon, a Swiss venture capital firm, focused on accelerating the transition to a sustainable food system. He is responsible for the firm’s 60+ pre-seed and seed investments. Blue Horizon has been investing in alternative protein since 2017 and is a proud early-investor in category-defining companies such as Impossible Foods, Beyond Meat, Eat JUST, The Every Company and more. Blue Horizon also founded The Livekindly Collective with the goal of creating the Unilever of the plant-based industry.
+
+Previous to Blue Horizon, Robert designed and ran the UBS Global Visionaries program supporting impact-driven entrepreneurs solving some of the world’s biggest challenges. He worked with the founders and CEOs of companies such as Too Good To Go, Mosa Meat, Notpla, Winnow and Bolt Threads. At UBS, the largest wealth manager in the world, he also integrated the topic of alternative proteins into investment research and inspired many of the bank’s clients to invest in the sector.
+
+Before dedicating his career to making our food system more sustainable, Robert had a traditional career in banking and consultancy advising large financial institutions in offshoring / outsourcing and integration / separation activities.
+
+### Lena Brueggen
+
+PRINCIPLE, B8 VENTURES
+
+**Areas of expertise:** Fundraising strategy, investor relations, commercial strategy, go-to-market strategy, pitching & presenting
+
+**Location:** Berlin, Germany
+
+### Mentor bio
+
+Lena Brueggen is Principal at the Berlin-based FoodTech VC Be8 Ventures which she joined in early 2020. As part of the founding Team, she is responsible for alternative protein investments since inception and is supporting startups with her knowledge and network in the space of alternative proteins. Before joining Be8 Ventures, Lena gained experience in transaction consulting advising international corporate and private equity clients. Lena is based in one of Europe’s most thriving Start-up Hubs, Berlin, where she enjoys the diverse art & culture as well as the innovative food scene. Lena’s expertise includes fundraising strategy, commercial strategy, business planning & competitive positioning.
+
+### Mark Busch
+
+VENTURE PARTNER, EARTH FIRST FOOD VENTURES
+
+**Areas of expertise:** Fundraising/IR strategy, financial modeling, commercial strategy, structuring & negotiating partnerships/JVs/acquisitions
+
+**Location:** United States
+
+### Mentor bio
+
+Mark is a Venture Partner at Earth First Food Ventures a venture capital platform focused on ESG/impact investing in innovative food technologies. Mark started his career in the NGO space doing business development and impact investing before transitioning to being an entrepreneur for several ventures in both the hospitality and adventure tourism industries. Subsequently, Mark worked as an investor for multiple VC firms (US and Europe) ranging from health-tech to life sciences, to blockchain and machine learning verticals. His transaction experience has been further strengthened working on the buyside as the SVP of Corp Dev/M&A for one of the largest publicly held retail and CPG cannabis operators in North America. Since 2017 Mark has been an advisor and consultant for several alternative protein companies spanning all three verticals (plant, cultivated, and fermentation).
+
+### Brian Cooley
+
+EDITOR AT LARGE, CNET
+
+**Areas of expertise:** Communications, media relations, marketing
+
+**Location:** United States
+
+### Mentor bio
+
+Experienced technology editor, media host and speaker who can help with executive presentations, media training, podcast design & production, and video strategy and production. Has coached and consulted numerous major brands in the food, package goods and consumer electronics industries to help them communicate with consumers effectively.
+
+### Heather Courtney
+
+FOUNDING GENERAL PARTNER, ALWYN CAPITAL
+
+**Areas of expertise:** Fundraising strategy, investor relations, pitching and presenting, branding, communications
+
+**Location:** United States
+
+### Mentor bio
+
+Heather Courtney is the Founding General Partner of Alwyn Capital, an early-stage venture capital fund that invests in biotech companies disrupting the animal-based economy. Alwyn Capital partners with innovators that are revolutionizing the future of food, fashion and medicine through innovations that replace an outdated reliance on animals.
+
+In addition to her role at Alwyn, Heather is a Deal Lead and Committee Member for impact investment network, the GlassWall Syndicate, and an advisor to the Material Innovation Initiative and the Center for Contemporary Sciences. Heather holds a BS in Biochemistry from the ",gfi.org,2025-04-18,6,GFI Mentor Program (2025) | GFI,article,0.1242269306,223,347,354.8333333
+https://gfi.org/resource/consumer-insights/,false,"This is a collection of consumer insights and research reports, not a single news article reporting a specific event.",Consumer insights | GFI,"Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.","# Consumer insights
+
+Explore our consumer research that uncovers segments, demographics, perceptions, motivations, and adoption of alternative proteins.
+
+## Consumer demand for alternative proteins
+
+More consumers than ever are seeking to reduce their meat consumption and are interested in alternative proteins, and appeal is not limited to vegetarians, vegans, or even flexitarians. Many omnivores—representing about three-quarters of the U.S. population—are interested in and recognize various benefits to adding plant-based meat to their diets. In fact, the majority of consumers who purchase plant-based meat also purchase conventional meat. For emerging categories like fermentation-enabled products and cultivated meat, smaller (but still meaningful) numbers of consumers express interest today, reflecting lower levels of consumer familiarity and need for consumer education.
+
+Taste and price show up consistently in research as the top factors that influence consumers’ purchasing decisions when it comes to meat and protein (and food in general). These expectations must be met for consumers to consider (and continue to purchase) alternative proteins, and there is still work to be done on that front. Many consumers feel plant-based meat lags conventional meat on both taste and price and say these are key factors leading them to not buy in the category. Indeed, retail sales data shows plant-based meat products often cost two to three times more than their conventional counterparts. Consumer sensory research indicates some plant-based meat products have made progress on taste parity with conventional meat but many have room to improve.
+
+While taste and price are table stakes, health is also a top driver of meat and protein choice and a key motivating factor for many consumers to choose plant-based meat (and consider other alternative proteins). However, health needs are diverse and not equally important to all consumers. For example, some consumers focus on benefits like heart health or weight loss, while others focus on maximizing protein or getting more vitamins and minerals.
+
+Research shows that sustainability and animal welfare may not be primary motivators for most consumers to change their eating behavior today, but many consumers express awareness of these issues, and there may be opportunities to tap into this latent concern.
+
+Consumers tend to attribute similar benefits around attributes like health and sustainability to various alternative protein categories, including plant-based meat and emerging categories like fermentation-enabled products and cultivated meat.
+
+Dive into our body of consumer insights to learn more about which consumers are most engaged with alternative proteins, what drives adoption and interest, perceptions of labeling and naming conventions, and more.
+
+## Plant-based meat consumer segmentation
+
+Plant-based meat is at a critical stage of category development where expanding beyond early adopters and occasional use are necessary to drive growth, and a more nuanced understanding of consumer demand is needed. This research identifies the addressable market for plant-based meat and profiles six consumer segments with distinct attitudes, needs, behaviors, and demographics to provide a framework for understanding the unique types of consumers and opportunities in the market.
+
+## Consumer snapshots of alternative proteins
+
+This set of reports summarizes consumer familiarity, perceptions of, and interest in plant-based meat, cultivated meat, precision-fermented dairy, and mycoprotein in the United States. We survey thousands of diverse Americans annually to understand their outlook on alternative proteins and will continue to make the results of this research available to the public as the categories evolve.
+
+## Consumer perspectives on plant-based meat
+
+The U.S. plant-based meat category has experienced significant growth over the past 10 years, driven by product innovation and marketing strategies targeting conventional meat-eating consumers. Many Americans now report having tried plant-based meat, and even more express interest. However, a minority currently buy regularly, and even fewer buy frequently. Expanding beyond these early adopters to the mainstream market and increasing frequency are key levers to grow plant-based meat consumption. Our research focuses on understanding how to motivate consumers to choose plant-based meat and identifies opportunities for messaging, product development, and more.
+
+This factsheet summarizes recent research about U.S. consumer health perceptions of plant-based meat.
+
+Research shows that a large majority of American adults understand what plant-based meat products are based on current labeling.
+
+Discover key insights on U.S. households buying plant-based meat. Explore data on demographics, purchase habits, motivations, barriers, and more.
+
+This report details the commercial landscape, sales, investments, innovation trends, regulatory developments, and public funding in the plant-based meat, seafood, egg, and dairy industry.
+
+Resource
+
+## Analyzing plant-based meat & seafood sales
+
+Dive deep into sales and consumer data for plant-based meat and seafood. Find key category insights, sales growth drivers, purchase dynamics, and consumer insights.
+
+## Consumer perspectives on other alternative proteins, including cultivated meat and fermentation-enabled products
+
+Alternative protein categories including fermentation-enabled products and cultivated meat are at various stages of market development and availability and thus face unique considerations from a consumer perspective. Notably, many consumers report relatively low levels of familiarity with these categories today. Our research focuses on understanding consumer perceptions as well as exploring opportunities around value proposition and category nomenclature as these products become more widely available.
+
+## Global consumer insights
+
+We conduct consumer research not just in the United States, but also through our global affiliates. Explore their pages to learn more about their region-specific consumer insights.
+
+## Sign up to receive the latest insights
+
+Our Alternative Protein Opportunity industry newsletter delivers the latest market and consumer research, policy updates, GFI resources, and events and opportunities to your inbox.",gfi.org,2025-04-23,1,Consumer insights | GFI,article,0.06328495839,33,333,354.8333333
+https://gfi.org/resource/opportunity/,false,"This is a newsletter or resource page, not a news article reporting a specific event",Alternative Protein Opportunity Newsletter | The Good Food Institute,"This monthly newsletter covers the latest plant-based industry news, market and consumer research, policy updates, helpful resources, and upcoming events.","""*"" indicates required fields
+
+## Resources for manufacturers
+
+Identify product and category white spaces. Accelerate innovation. Scale the supply chain so that alternative proteins can be as accessible, affordable, and delicious as conventional animal products.
+
+## Related resources
+
+Explore our comprehensive State of the Industry Reports, which provide insights into the rapidly evolving alternative protein landscape.
+
+Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.",gfi.org,2025-04-17,7,Alternative Protein Opportunity Newsletter | The Good Food Institute,article,0.04687505024,13,318,354.8333333
+https://gfi.org/vocation/,false,"This is a career portal with job listings and resources, not a news article reporting a specific event",Alternative protein career portal | The Good Food Institute,Discover rewarding alternative protein jobs. Gain insights on building your career and find open positions in this exciting industry.,"# Alternative protein career portal
+
+Discover a career at the forefront of food innovation. The alternative protein field offers a range of opportunities for motivated and creative individuals to contribute to pioneering work that’s shaping the future of sustainable food systems. Explore how you can apply your skills to make an impact with leading organizations in this transformative industry.
+
+## Explore alternative protein jobs
+
+The alternative protein field presents vast and exciting opportunities for individuals of all backgrounds looking to make a meaningful difference in their careers. We, along with talent ecosystem service providers, Talist and Food Impact Careers, have put together these resources to help you find up-to-date listings of available positions in the alternative protein ecosystem.
+
+AltProtein.Jobs, hosted by Berlin-based startup Tälist, is a free job board dedicated to the alternative protein sector. With listings from around the globe and across all career stages, it’s designed to connect you with opportunities that match your goals. Use their sector-specific filters to tailor your search by products, technologies, or job types. Create a talent profile to receive curated job recommendations and access valuable resources to support your career in this innovative field.
+
+For job seekers in the U.S. or Canada, Food Impact Careers offers a free job board showcasing a wide range of opportunities across North America’s alternative protein sector. They also provide career coaching, job search guidance, transition resources, and personalized support for professionals at any stage of their career—all aimed at helping you find the right role to drive food system innovation.
+
+## Post a role to the careers board
+
+Add alt protein jobs, internships, and fellowship opportunities to our jobs board to maximize visibility for new roles at your organization.
+
+## Explore career resources
+
+## Join an upcoming webinar
+
+After an overview of opportunities, you’ll hear from a guest speaker, who will share their firsthand insights and unique journey within the alternative protein landscape. The webinar will conclude with a Q&A where you can ask us whatever alternative protein-related questions you have in mind!
+
+*Join us in March, June, September, and December to get connected with resources and ideas to accelerate your path to a meaningful career in the alternative protein field.* *View previous webinar recordings here*.
+
+cellular agriculture. I immediately started changing my coursework and lining up relevant research internships. I decided to dedicate my life to advance this groundbreaking technology and I have never looked back.”
+
+## The alternative protein ecosystem
+
+Discover global hubs of alternative protein innovation with our interactive map.
+
+## Amplify your impact
+
+GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts driving alternative protein innovation. Join GFIdeas to amplify your impact in the global good food ecosystem.
+
+Learn from an international business network as you launch a startup, meet collaborators, and find investment opportunities. Propel scientific innovation, explore the frontier of food technology, and find collaborators who are ready to take on the technical challenges facing the field today.",gfi.org,2025-03-27,28,Alternative protein career portal | The Good Food Institute,article,0.05488727871,14,313,354.8333333
+https://gfi-india.org/science/,false,"This is a resource page providing information about smart protein research, funding, and community, not a news article reporting a specific event.",Science - GFI India,"Explore the science of plant-based, cultivated, and fermentation-derived technologies. Discover research ideas, open-access tools, and funding opportunities.","## Science of smart protein
+
+Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
+
+Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
+
+Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
+
+## Research
+
+#### Smart Protein Repository
+
+Discover ideas for your R&D work in plant-based, fermentation-derived alternative proteins, and cultivated meat through **GFI India’s repository of R&D innovation priorities in smart proteins**.
+
+#### Alternative Proteins Solutions Database
+
+Discover ideas for new startups, commercial ventures and products, research projects, ecosystem support, and investment opportunities for plant-based, cultivated, and fermentation-derived proteins.
+
+#### Researcher Directory
+
+Explore the global landscape of researchers working to advance the science of plant-based meat, cultivated meat, and fermentation. Use this directory to connect with researchers seeking collaborations with labs, companies, and other innovators to build a more resilient and sustainable food system.
+
+## Funding
+
+**A comprehensive analysis of India’s talent landscape for the smart protein sector**: RFP
+
+We are inviting proposals from qualified research and consultancy firms to map the skills landscape in India, with a focus on the smart protein sector.
+
+#### SPARK Fellowship
+
+The **SPARK **Fellowship program aims at encouraging postgraduate students from diverse scientific disciplines to work on industry-relevant applied research topics contributing to innovative discoveries in the smart protein sector.
+
+#### Research Grant Program
+
+Fuelled by our generous donors, we are excited to introduce our most recent cohort of open-access alternative protein research projects. Our program also supports researchers with resources to help identify funding opportunities and more.
+
+## Research grantees
+
+###### 2021-2023
+
+Dr. Mukunda Goswami, principal scientist at the Indian Council of Agricultural Research, is studying in vitro differentiation of carp embryonic, myogenic, and adipogenic stem cells in collaboration with the Ovissipour Lab at Virginia Tech.
+
+**CRISPy Chicken: a mesenchymal stem cell line for cultivated meat **
+
+###### 2021 – 2023
+
+MyoWorks Pvt. Ltd. is a cultivated meat startup led by Shubhankar Takle and Nihal Singh. It aims to create an ecosystem of ancillary products for the cultivated meat industry such as their novel scaffolding solution.
+
+###### 2024-2026
+
+This project will develop and optimise low-cost serum-free culture media for cultivated chicken meat, using metabolic modelling and spent media analysis.
+
+#### Regional grant opportunities: GFI India’s Grants Database
+
+Our* *Grants Database offers a comprehensive list of active public and private grants designed to support growth and innovation in the sector. Bookmark this database for updates on newly released smart protein funding opportunities.
+
+#### Research funding database
+
+GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.
+
+## Community
+
+#### Smart Protein Project
+
+The Smart Protein Project (SPP) is GFI India’s iteration of the Alt Protein Project (APP), one of GFI’s key talent development initiatives, where students play a pivotal role in building the smart protein ecosystem in India.
+
+**Smart Protein Forum**
+
+The Smart Protein Forum brings together scientific minds, entrepreneurs, industry leaders, expert think tanks, and policymakers to identify key opportunities & challenges, forge meaningful partnerships, facilitate knowledge sharing, and accelerate progress for smart proteins with well-defined action-oriented outcomes.
+
+## GFIdeas India community
+
+GFIdeas India is a community for entrepreneurs, scientists, students, and subject matter experts who are driving innovation in smart protein. Sounds like you?
+
+## Education
+
+## Alternative Protein
+
+Career Pathways
+
+This one-of-a-kind interactive tool includes career maps and job archetypes across the three modalities of alternative proteins and an expanded list of upskilling and hands-on training opportunities around the world.
+
+#### Online course: The science behind alternative proteins
+
+Enroll in GFI’s open-access online course to learn about the science of plant-based and cultivated meat.
+
+#### Simplifying smart protein science
+
+#### Alternative protein courses database
+
+Our alternative protein course database maps educational programs focused on alternative proteins and their enabling technologies. In this database, you can expect to find courses offered online and at institutions around the world.
+
+#### Webinars
+
+## Recent updates
+
+## Meet our experts
+
+### Padma Ishwarya S., PhD
+
+Science & Technology Specialist
+
+Dr. Padma spearheads plant-based alternative protein innovation in India through strategic research and academic collaboration.
+
+### Chandana Tekkatte
+
+Science & Technology Manager
+
+Chandana brings strategic vision and direction to our scientific work, driving innovation in Indian smart protein R&D by engaging with researchers, academic institutions, and scientific bodies.
+
+### Amrutha Girivasan
+
+Science & Technology Associate
+
+Amrutha combines the wonders of science and community building to cultivate the next generation of alt protein scientists in India.",gfi-india.org,2025-04-22,2,Science - GFI India,article,0.03866583885,40,87,62.2
+https://gfi.org/manufacturing-and-production/,false,"This is a resource page providing guidance and resources for the alternative protein industry, not a news article reporting a specific event.",Manufacturing & production resources (2025) | Alternative proteins | GFI,"Find support with product development, market and consumer research, and distribution strategy.","## Product innovation guidance
+
+Pioneering innovators in the alternative protein sector have jump-started a virtuous cycle of product and technology innovation, customer acquisition, investment, and scaled production. Recent years have seen several scientists, entrepreneurs, and corporations developing innovative ingredients, paradigm-shifting technological advances in production, and leading-edge marketing strategies.
+
+Our guidance and resources help enable the food industry to deliver plant-based, cultivated, and other alternative protein products that compete on the key drivers of consumer choice: taste, price, and convenience.
+
+### Taste, price, and convenience
+
+#### Innovate on taste
+
+Taste is a primary motivator for consuming plant-based foods—and, simultaneously, the main barrier to consumer adoption.
+
+- Seventy-three percent of consumers agree that plant-based meat should mimic the taste of meat.
+- Forty-seven percent of consumers want more variety in plant-based meats.
+- Fifty-one percent of consumers want more variety in protein sources for plant-based meat.
+
+#### Close the price gap
+
+Across categories, plant-based products are priced at a premium compared to animal-based products. Consumers say price is second only to taste in importance as an attribute when considering purchasing plant-based meat.
+
+- Most consumers said they would pay less or the same for plant-based products compared to animal-based products.
+- Only 27 percent said they would consider paying more.
+
+#### Convenience appeals to all
+
+Increasing access to plant-based food in mainstream grocery stores and restaurants is resulting in adoption from the largest group of consumers — omnivores.
+
+- Seventy-six percent of consumers want to find plant-based meat in the meat aisle and frozen area where they already shop.
+- Millennials rank convenience more highly than other groups do, and care about the ease of cooking & preparation.
+
+To increase adoption of plant-based meat, manufacturers should consider:
+
+- Creating delicious products that mimic the sensory qualities of animal products, including texture, smell, and taste.
+- Scaling up production and pursuing technical innovation so alternative protein products reach price parity with conventional meat.
+- Advocating for their products to be shelved in the meat aisle where most consumers seek out center-of-plate proteins.
+
+For a deeper dive into the consumer insights that inform our recommendations, including product development, choice architecture, and consumer messaging, please check out our report on Strategies to Accelerate Consumer Adoption of Plant-Based Meat and visit our consumer insights.
+
+### Plant protein ingredients and processing
+
+Our Plant Protein Primer is the go-to resource for understanding different plant-based protein sources. It includes an analysis of 19 plant protein sources with a summary comparing these sources on nutrition, functionality, price, flavor, and sourcing. For a quick glance, download the Plant Protein Landscape summary.
+
+View our Plant-Based Meat Manufacturing by Extrusion Guide for an overview of plant-based meat processing and directories of ingredients, pilot facilities, co-manufacturers, and related events.
+
+### Scientific overview
+
+Join the thousands of people who have signed up for GFI’s massive open online course on the science of plant-based and cultivated meat. The six-session self-paced course covers the biological and chemical processes used to produce plant-based and cultivated meat, the environmental and economic drivers behind these sectors, and the dietary roles of proteins.
+
+Visit GFI’s in-depth pages on the science of plant-based protein, cultivated meat, and fermentation for a deep dive into these production platforms.
+
+### Technical resources
+
+## Selling into retail
+
+We work directly with leading retailers to increase sales of plant-based foods by offering best practices on assortment, merchandising, and marketing.
+
+View our retail resource page to learn which retail strategies can increase sales of plant-based meat, eggs, and dairy and grow total store sales.
+
+### Marketing plant-based foods
+
+Our primary consumer research and literature reviews contain insights for labeling and marketing language that appeal to consumers and drive purchase intent:
+
+- Marketing and Promoting Plant-Based Proteins offers insights for retailer promotion as well as labeling of individual products.
+- GFI’s Retail Point-of-Purchase Motivators for Plant-Based Foods study provides effective category descriptors, product attributes, and packaging.
+- Our Strategies for Accelerating Adoption of Plant-Based Meat paper highlights evidence-based best practices for product development and messaging.
+
+### Labeling guidance
+
+A well-crafted product label can promote first-time purchases of plant-based products. Once consumers have tried plant-based products, they’re highly likely to buy them again.
+
+Evidence-based product labeling recommendations:
+
+- Use “plant-based” or “plant protein” as product descriptors.
+- On-product health labels should focus on positive health benefits like “high protein” or “high fiber” instead of restrictive language like “low fat.”
+- Develop positive messaging around the taste and sensory properties of plant-based meat. Use indulgent language that emphasizes product taste and the experience and enjoyment of eating.
+- Highlight plant-based meat’s similarity to conventional meat in its ease and quickness of preparation.
+- Message about altruistic benefits sparingly or only alongside appeals to traditional core drivers of food choice – taste, price, convenience, and familiarity.
+- Emphasize plant-based meat’s increasing acceptability and prevalence.
+- Design message content and framing with omnivores in mind.
+
+For the rationale behind each of these tips, review the Strategies to Accelerate Consumer Adoption of Plant-Based Meat paper.
+
+## Selling into foodservice
+
+Selling a product into foodservice offers several benefits for plant-based manufacturers:
+
+- Guaranteeing your product is prepared in a standardized way before it reaches the consumer’s plate.
+- Selling products at a premium.
+- Reaching consumers who may not try it otherwise.
+
+A growing body of evidence suggests that alternative proteins are a key growth driver for restaurants, helping them attract new customers and raise check sizes. View our foodservice resources for market data, menu ideas, and strategies for launching successful plant-based items in restaurant and non-commercial foodservice channels.
+
+### Quick tips for selling into foodservice
+
+Here are three key tips for plant-based companies selling into foodservice:
+
+**Make foodservice sales sheets easily available on social media and your website**.
+
+Emphasize the versatility of your products and show the applications and dishes they can be used for. Share data on how you can attract new customers, raise check averages, and/or lower costs. Include per-serving costs to make it easy for operators to calculate profitability.
+
+**Tasting and testing are believing**.
+
+Do product training and tastings with your distributor sales teams and chefs. Also work with your operator prospects and partners on recipe development. Finally, partner with foodservice management companies and chef training groups like Forward Food to get your products in front of key decision makers.
+
+**Make taste the primary message**.
+
+Always emphasize flavor in your marketing and empower your foodservice partners to keep tastiness top-of-mind by providing image and descriptive assets they can repurpose.
+
+### Marketing and menu design
+
+Key recommendations for effective plant-based product marketing and menu design include:
+
+**Lead with flavor.**
+
+Use indulgent language to emphasize that your product will offer familiar, craveable experiences consumers want.
+
+**Embrace the health benefits of plant-based.**
+
+Health is a key driver of interest in plant-based proteins; use health-positive language that highlights benefits, not what’s missing. These messages appeal to the nutritional halo of plant-based foods.
+
+**Position plant-based dishes to succeed with flexitarians.**
+
+List plant-based dishes alongside other items rather than in a separate vegan/vegetarian section where they won’t be seen.
+
+**Label dishes as “plant-based” or “plant protein.”**
+
+Favor more inclusive terms like “plant-based” or “plant-protein” over the terms “vegan” or “vegetarian” to appeal to more consumers and increase purchase intent.
+
+**Make plant-based options the default. **
+
+Make protein an optional add-on and include plant-based protein offerings.
+
+## Innovation opportunities for manufacturers
+
+GFI has identified specific commercial white spaces that offer clear business opportunities for manufacturers in the industry. View our full solutions database for further ideas.
+
+- Cultivated
+- Fermentation
+- Plant-Based
+
+Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.
+
+- Plant-Based
+
+Fibers from non-traditional texturization techniques like electrospinning, jet spinning, or blow spinning could impart texture throughout a product even if they don’t comprise the bulk of the end product, which…
+
+- Plant-Based
+
+Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and…
+
+- Plant-Based
+
+There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation…
+
+## Engage with us
+
+We help food industry partners to develop and market plant-based, cultivated, and other alternative protein products. We work with consumer packaged goods companies, large food and meat companies, and alternative",gfi.org,2025-04-04,20,Manufacturing & production resources (2025) | Alternative proteins | GFI,article,0.07753895593,67,350,354.8333333
+https://gfi.org/events/,false,"This is an event listing or archive page, not a single news article reporting on a specific event.",Events Archive - The Good Food Institute,Events Archive - The Good Food Institute,"The future of food is a key part of the future of climate action. San Francisco Climate Week brings together innovators, policymakers, and business leaders to explore the latest solutions in sustainability. This weeklong series of events highlights breakthroughs in climate technology, policy, and corporate responsibility—including the role of food in reducing emissions.
+
+Join GFI at this Southwest-based conference that explores the increasingly important role of environmental journalists! We will be exhibiting at the event to educate attendees about the power and potential of alternative proteins.
+
+Join GFI’s Bianca Datta in attending Re-Thinking Food: From Plate to Planet! This experience will bring together leading researchers, policymakers, and industry experts to explore the latest science and innovations in sustainable food.
+
+Event description Agriculture 2.0 will examine the transformative power of intersecting advancements in AI, genetics, and biotechnology to reimagine how we grow food. These tools offer enormous potential to increase productivity while reducing emissions, protecting ecosystems, and improving food security. But meaningful transformation won’t happen on its own; smart policies, strategic investments, and thoughtful collaboration […]
+
+Join GFI experts at the AOCS Meeting to explore research on land use efficiency and the environmental impact of plant-based meats.
+
+Food is one of the most overlooked yet powerful climate solutions. What we eat—and how we dispose of it—drives nearly one-third of global emissions, shapes biodiversity, and impacts air and water quality. But the food system also holds immense potential for change.
+
+What does meaningful protein diversification look like in practice? Join GFI for a webinar covering insights from the World Benchmarking Alliance on their latest benchmarking results, Nestlé on their corporate strategy and leadership in this space, and GFI on our latest market research on the biggest opportunities for alternative proteins.
+
+Don’t miss Sheila Voss, GFI’s senior vice president of communications, at the 2025 Midwest Climate Summit as she co-leads a dynamic workshop exploring how alternative proteins can help address the twin crises of climate change and biodiversity loss—while unlocking new opportunities for farmers, communities, and food producers across the Midwest.
+
+Explore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production.
+
+Join us for The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley.
+
+Join us in Chicago to connect with industry leaders, explore cutting-edge solutions, and shape the future of sustainable proteins.
+
+Discover academic and industry career paths in the alternative protein sector, and get inspired by real-world experiences and actionable advice from our guest speaker.",gfi.org,2025-04-24,0,Events from April 19 – June 10 – The Good Food Institute,article,0.04584175497,16,334,354.8333333
+https://gfi.org/science/the-science-of-cultivated-meat/,false,"This is an educational article about the science of cultivated meat, not a news report of a specific event",The science of cultivated meat | GFI,Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.,"## What is cultivated meat?
+
+Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) produced by cultivating animal cells in a safe and controlled environment. The end product is nutritionally comparable to conventional meat, allowing us to feed more people with fewer resources and meet the growing global demand for protein in a more humane way.
+
+Dutch scientist Mark Post unveiled the first cultivated meat burger on live television in 2013. Two years later, the first four companies were founded. As of 2024, the industry has grown to over 175 companies on six continents, backed by over $3.1 billion in investments. Each company aims to produce cultivated meat products or offer technology solutions along the value chain.
+
+Decades of accumulated knowledge in cell culture, stem cell biology, tissue engineering, fermentation, and chemical and bioprocess engineering preceded the field of cultivated meat. Hundreds of companies and academic laboratories worldwide are conducting research across these disciplines to establish a new paradigm for manufacturing commodity meat products at industrial scales.
+
+### How is cultivated meat made?
+
+The manufacturing process begins with acquiring and banking stem cells from an animal. These cells are then grown in bioreactors (known colloquially as cultivators) at high densities and volumes. The cells are fed an oxygen-rich cell culture medium containing basic nutrients such as amino acids, glucose, vitamins, and inorganic salts, and typically supplemented with growth factors and other proteins.
+
+Changes in the medium composition, often in tandem with cues from a scaffolding structure, trigger immature cells to differentiate into the skeletal muscle, fat, and connective tissues that make up meat. The differentiated cells are then harvested, prepared, and packaged into final products. This process is expected to take two to eight weeks, depending on the kind of meat being cultivated. Some companies are pursuing a similar strategy to create milk and other animal products.
+
+### What are the benefits of cultivated meat?
+
+Cultivated meat is expected to have numerous benefits over conventional animal agriculture by nature of its controlled and more efficient production process. Prospective life cycle assessments indicate that cultivated meat will use significantly fewer resources and can reduce agriculture-related pollution and eutrophication. One study showed that if produced using renewable energy, cultivated meat could reduce greenhouse gas emissions by up to 92 percent and land use by up to 90 percent compared to conventional beef. Additionally, it’s expected that antibiotics will not be used in production (as of 2024, all approved products are manufactured without antibiotics) and will likely result in fewer incidences of foodborne illnesses due to the lack of exposure risk from enteric pathogens.
+
+Over the next few decades, cultivated meat and other alternative proteins are predicted to take significant market share from the $1.7 trillion conventional meat and seafood industries. This shift could mitigate agriculture-related deforestation, biodiversity loss, antibiotic resistance, and zoonotic disease outbreaks.
+
+### When will cultivated meat make it to market?
+
+Cultivated meat has been approved for sale in a few regions, but its availability is still limited in geography and production volume. Additional regulatory approvals and solutions to scaling challenges are needed to bring cultivated meat to a broader range of consumers.
+
+Several leading cultivated meat companies are transitioning to pilot-scale facilities that will manufacture the first wave of commercialized products following regulatory approval. In December 2020, the Singapore Food Agency approved the world’s first cultivated chicken product for sale, and a hybrid version of the product is currently sold at a local retailer.
+
+In November 2022, UPSIDE Foods completed the first pre-market consultation for its cultivated chicken product with the United States Food and Drug Administration (FDA). In June 2023, both UPSIDE Foods and GOOD Meat acquired inspection grants from the United States Department of Agriculture (USDA), allowing them to sell their cultivated chicken to consumers in the United States.
+
+In 2024, Israel’s Ministry of Health approved the first cultivated beef product produced by Aleph Farms, but additional regulatory steps remain (inspection and labeling) prior to it being sold in Israel. The Singapore Food Agency approved cultivated quail produced by Vow, bringing the total number of cultivated meat products to pass rigorous safety evaluations to four. In November 2024, Vow’s product briefly debuted in Hong Kong. Additionally, in July 2024, Meatly was cleared to sell cultivated chicken as pet food in the UK.
+
+As of the end of 2024, additional cultivated meat products are under regulatory review in ten countries or regions, including the United States, the European Union, Singapore, Israel, Australia and New Zealand, Switzerland, the United Kingdom, Thailand, and South Korea. Other countries are at various stages of developing regulatory frameworks to permit the sale of cultivated meat.
+
+Further scaling will require commercial production in significantly larger facilities than what currently exists. Scaling will also require solving an array of complex challenges that will influence the cost of production. These challenges span five key areas: cell lines, cell culture media, bioprocess design, scaffolding, and end product design and characterization.
+
+Solving these challenges and propelling the cultivated meat industry to maturity will require an influx of public and private sector funding. New courses, research centers, and training programs for scientists, as well as policy work and regulatory action, will accelerate progress. The field will also need new companies, contributions from existing food and life science companies, and openness to collaboration from other cultivated meat companies. Talented scientists, businesspeople, and other contributors along the value chain must fill many new career opportunities.
+
+## Cell lines
+
+Many different cell types can be used to cultivate meat. Further research is needed to make cell lines more accessible and to determine how the selection of a cell type and its properties influence the downstream process considerations.
+
+## The current state of cell lines
+
+According to an industry survey conducted in 2023, cultivated meat manufacturers are using a variety of starter cells, including skeletal muscle stem cells (i.e., myosatellite cells), fibroblasts, mesenchymal stem cells, induced pluripotent and embryonic stem cells, and adipose-derived cells. Starter cells can also sometimes originate from specific organs to create other products. For example, cells from mammary glands can be used for milk production, and cells from livers for foie gras.
+
+The most common method of acquiring starter cells is to take a cell sample from a live animal, which can be performed using minimally invasive methods. In some cases, these cells may also be acquired by biopsying a recently slaughtered animal where the tissue is still viable, which could be important for determining compliance with religious laws (e.g., halal, kosher). In all cases, the acquired cells originate from healthy animals alongside extensive documentation that ensures the quality and traceability of the cells.
+
+### Deriving cell lines requires many resources
+
+Most cultivated meat manufacturers work with well-characterized cell lines that can continuously proliferate over time. Some producers may use primary cells, which, by definition, have a finite life span. Access to continuous cell lines from species used for cultivated meat production remains a major barrier to new research endeavors.
+
+
+Creating new cell lines can be time- and resource-intensive, often taking 6-18 months to derive and sufficiently characterize a single line. In medical research, the creation of large-scale cell line biorepositories is often nationally sponsored, emphasizing their fundamental importance in advancing research. Similar government-backed projects for cultivated meat are underway in Singapore, but more are needed.
+
+### Increasing access to cell lines is a priority for the industry
+
+To accelerate cell line availability, we are tracking available cell lines (nearly 75 as of 2024) and funding multiple research projects that create cell lines from species spanning livestock, poultry, and aquatic animals. B2B companies specializing in cell line creation and distribution are pursuing similar strategies.
+
+Additional efforts are needed to generate and characterize cell lines from more species and different cell types, create protocols for cell isolation and culturing conditions, and discover low-cost, animal-free cell culture medium formulations. Partnerships with conventional meat producers and aquaculture groups that often work with animal cell lines may accelerate R&D in these areas.
+
+## Cell line challenges
+
+### Cell types have specific pros and cons
+
+As described previously, many cell types can be used as starting inputs for cultivated meat production. However, more research is needed to determine which cells are best suited for large-scale manufacturing or creating specific product types. Intrinsic cell characteristics, such as suitability for suspension growth, doubling times, growth rates, metabolism, differentiation capacity, and genomic stability, can vary between cell types and species.
+
+These characteristics must be weighed alongside techno-economic models and bioprocess design considerations to inform cell line selection. However, this is challenging. Species used in cultivated meat production (especially aquatic animals) are much less researched than humans, mice, or hamsters, which have been the mainstay of the biomedical and biopharmaceutical industries. Survey data indicate that",gfi.org,2025-04-23,1,The science of cultivated meat | GFI,article,0.1562597867,165,561,354.8333333
+https://gfieurope.org/blog/fp10-research-programme-how-horizon-europes-successor-can-unlock-food-innovation/,false,Reports on a specific event (FP10 research program) with a focus on future research and innovation in the EU.,FP10 research programme: How Horizon Europe’s successor can unlock food innovation - GFI Europe,Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.,"**How Horizon Europe’s successor can unlock food innovation**
+
+
+
+
+**How Horizon Europe’s successor can unlock food innovation**Policymakers planning to shape the future of European research have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
+
+20 March 2025
+
+Policymakers planning to shape the future of European research have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
+
+Discussions are now underway to design FP10 – the successor to the EU’s flagship Horizon Europe research programme – which starts in 2028 and could lay the foundations for the region to take a leading role in food biotechnology, competing with the likes of China.
+
+The European Parliament recently presented a report assessing Horizon Europe and making recommendations for FP10, while debates have already started over whether the future programme should be incorporated into a new European Competitiveness Fund.
+
+But whatever shape FP10 takes, the programme presents unique opportunities to ensure that findings by European scientists working in this field go on to have an economic impact here.
+
+A report by the systems change company Systemiq laid bare the commercial opportunity presented by plant-based, cultivated meat and fermentation-made foods. It found that if given the right support, protein diversification could be worth up to €65 billion and could create up to 250,000 future-proof jobs in Germany alone by 2045.
+
+**World-leading research community**
+
+As analysis by the Good Food Institute Europe has demonstrated, Europe is well-placed to reap these rewards.
+
+More than a quarter of all European research papers ever written examining these foods were published in 2023 alone – 472, compared to just 19 in 2010 – while patent publications by European alternative protein innovators have jumped by an astonishing 960% over the last decade.
+
+The region now has an established research community, supported by a rise in R&I funding from individual countries and the European Commission.
+
+But despite Europe’s strengths, the true value of this expertise will fail to be realised unless protein diversification is treated as a priority in FP10, meaning alternative proteins risk going the same way as solar panels and other innovative concepts that are now manufactured in other regions.
+
+Former European Central Bank president Mario Draghi recently highlighted that Europe has a historic problem with translating scientific excellence into marketable innovations, while the expert group behind the Heitor report has called for technology scale-ups to make Europe globally competitive, secure and sustainable.
+
+**Boosting Europe’s technological expertise**
+
+Research into much-needed technical advancements, including developing better ways to use agricultural sidestreams as a feedstock for fermentation-made foods, has so far been overlooked, meaning many startups lack the basic scientific knowledge needed to get off the ground.
+
+FP10 should focus on increasing the number of funding calls for areas with a low technology readiness level (TRL), such as projects aimed at improving the taste and texture of alternative proteins.
+
+This would create a pipeline of new open-access research that can be used by academics and startups, avoiding existing problems caused by private-sector researchers independently working on solutions to the same problem.
+
+**Increasing levels of collaboration**
+
+Another issue that risks holding Europe’s alternative protein field back is a lack of collaboration, particularly between researchers and industry.
+
+FP10 is uniquely suited to bring those players together by including funding calls that connect all parts of the supply chain – from farmers growing protein crops to researchers exploring new ways of processing them and businesses turning them into delicious and affordable plant-based products.
+
+Existing projects such as the ValPro Path project, which aims to develop locally grown ingredients for plant-based meat, have already demonstrated the value of these approaches.
+
+The new programme could boost collaboration further by investing in consortia-based projects enabling researchers to work closely with businesses. It could also encourage stronger participation from small and medium enterprises (SMEs) by adopting more flexible approaches, removing administrative barriers and simplifying reporting.
+
+**Building the infrastructure Europe needs**
+
+Another major problem for European food innovators is that the large-scale facilities needed to ramp up production don’t yet exist, leading to the danger that new products get stuck in the development phase or are manufactured abroad.
+
+FP10 can address this by making more public funding available to bridge Europe’s infrastructure gap and should focus on funding strategic projects throughout their life cycles – from early-stage development through the scale-up process – enabling startups to commercialise their products and ultimately bringing down the cost to consumers.
+
+Calls focusing on the regulatory safety of novel foods could also encourage startups and researchers to better understand this key area.
+
+Establishing more centres of excellence – emulating the success of existing projects such as Denmark’s CellFood Hub, Catalonia’s CiPA and Sweden’s Biotech Heights – can help provide access to technical expertise and pilot scale infrastructure – both critical for SMEs in their journey to market.
+
+FP10 comes at a critical time for this emerging ecosystem. By adopting a strategic focus on food biotechnology, the programme can ensure researchers and entrepreneurs access funding at every stage, enabling innovators to not only stay in Europe – but to thrive here.
+
+By prioritising this area, the programme can help boost the EU’s international competitiveness and enable Europe to reap the benefits of protein diversification – food security, green growth and job creation.",gfieurope.org,2025-03-25,30,FP10 research programme: How Horizon Europe’s successor can unlock food innovation - GFI Europe,article,0.09097568651,27,150,196.2352941
+https://gfieurope.org/blog/category/press-release/,false,This is a press release announcing specific developments in the food industry.,Press release - GFI Europe,none,"The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+# Press release
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
+
+A new analysis has found that – with the right support – cultivated meat could make a significant contribution to the EU’s economy.
+
+French cultivated meat startup Gourmey has submitted an application to EU regulators for authorisation of its cultivated foie gras – marking the first-ever application to sell cultivated meat in the European Union.
+
+New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production.",gfieurope.org,2025-03-27,28,Press release - GFI Europe,article,0.07261012504,8,260,196.2352941
+https://gfieurope.org/blog/gfi-research-grants-2025-meet-next-generation-of-european-alternative-protein-innovators/,false,Reports on a specific event (GFI research grants) with details about the recipients and their projects.,GFI research grants 2025: Meet next generation of European alternative protein innovators - GFI Europe,The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.,"# GFI research grants 2025: Meet the next generation of European alternative protein innovators
+
+The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
+
+Dieser Artikel ist hier *auch auf Deutsch verfügbar*. Este artículo también está disponible en español. Questo articolo è disponibile anche in italiano.
+
+8 January 2025
+
+The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
+
+The Research Grant Programme, launched in 2019, aims to boost strong open-access research, provide a talent pipeline by funding the next generation of food innovators, and unblock some of the technical obstacles preventing the commercialisation of affordable plant-based, cultivated meat and fermentation-made foods.
+
+Recent analysis has revealed the rate at which Europe’s alternative protein research network is growing. More than a quarter of all academic studies relevant to these foods were published in 2023 – 472, compared to just 19 in 2010 – while public and philanthropic investment reached a record €290 million.
+
+This astonishing growth is reflected in the fact that seven of the 14 latest researchers selected for this year’s GFI funding will be carrying out their work in European institutions or companies.
+
+They were chosen following a rigorous review process after we released requests for proposals (RFPs) for projects investigating three key areas of alternative protein production.
+
+**Upcycled plant proteins**
+
+Current food manufacturing methods produce large amounts of sidestreams that are often discarded, providing opportunities to add value by turning them into high-quality, nutritious ingredients for alternative protein production.
+
+By optimising processing methods to be more environmentally friendly and cost-effective, alternative protein companies can reduce food waste and increase adoption of these protein-rich food sources.
+
+**Dr Mehdi Abdollahi**, Sweden
+
+Dr Abdollahi, Associate Professor of Food and Nutrition Science at Chalmers University, is targeting wheat bran – a common side stream from milling flour – as a feedstock for biomass fermentation.
+
+His project will identify which microorganisms are best suited to upcycle this common sidestream, develop processes for using them in biomass fermentation, explore the potential of these newfound ingredients in plant-based products, and assess the scalability and economic viability of this approach.
+
+**Dr Petra Först**, Germany
+
+Dr Först,** **Professor of Food Process Engineering at the Technical University of Munich, will use an optimised processing route to recover underused albumin side streams from protein crops like peas for use in plant-based foods.
+
+Albumin is found in plant seeds and beans and is a food source for seedlings at germination. It is a protein-rich byproduct left over from processing these crops and the project will explore new ways to realise its potential as an ingredient.
+
+**Dr Carolina González Ferrero**, Spain
+
+Dr González Ferrero, Head of Novel Food Ingredients at the National Centre for Food Technology and Safety (CNTA) in Spain, will work to address the challenge of effectively using sunflower meal for ingredients in human food.
+
+Sunflower meal is a common, nutrient-rich by-product of sunflower oil production. Currently, it is often used as animal feed, but with the right extraction techniques to optimise digestibility and taste, it could be used to provide high-protein ingredients for human consumption.
+
+This project will work with a Spanish sunflower oil milling plant to develop such a process, evaluate its economic feasibility, and prototype new plant-based foods made using sunflower protein.
+
+**Next-generation fermentation downstream processing**
+
+Existing downstream processing methods for proteins produced via microbial fermentation are costly, complex, and resource-intensive, often involving multiple steps and so reducing efficiency for food applications.
+
+Innovations are needed to overcome these technical and economic barriers, reducing resource use while maintaining ingredient functionality and food-grade purity – essential for scaling precision fermentation in the food sector.
+
+This year’s selected projects focus on novel approaches to protein purification, offering novel solutions to reduce resource intensity and operational expenses in this growing sector.
+
+**Dr Antoinette Kazbar**, the Netherlands
+
+Dr Kazbar, Assistant Professor of Bioprocess Engineering at** **Wageningen University and Research, aims to explore the opportunities offered by under-used species of yeast to make beef protein ingredients like heme – which can enhance the flavour and texture of plant-based meat – using precision fermentation.
+
+As part of this project, her team will refine two new processes, which companies can then adapt to develop these ingredients in a sustainable and cost-efficient way.
+
+**Dr Ashkan Madadlou**, Ireland
+
+Dr Madadlou, Senior Lecturer in Food Structuring and Formulation at University College Cork, seeks to improve the efficiency of precision fermentation by finding better ways to extract fermentation-made ingredients at the end of the process.
+
+As part of this project, her team will refine two new processes, which companies can then adapt to develop these ingredients in a sustainable and cost-efficient way.
+
+His team’s process also aims to produce less waste than other methods, further improving sustainability.
+
+**Hydrolysates for cultivated meat**
+
+Currently, most amino acids used in cell culture media for cultivated meat production are produced using costly individual fermentation processes.
+
+It has been hypothesised that hydrolysates – protein fragments made by breaking down proteins in water – should be the primary source of amino acids to address price bottlenecks for cultivated meat.
+
+Protein hydrolysates from various sources have been used for decades in cell culture as a supplement for amino acids and other nutrients, and are also commonly used in sports nutrition to provide easily digestible amino acids for building muscle.
+
+The cultivated meat field will need to optimise the production of hydrolysates, and their performance will need to be evaluated in detail across the species and cell types used in cultivated meat production.
+
+**Dr Jake Bell**, UK
+
+Dr Bell, Senior Scientist at Multus Biotechnology Ltd, will use a combination of modern metabolomics, cell biology, and machine-learning techniques to evaluate how functional hydrolysates impact the growth, health, and sensory properties of beef cell lines.
+
+**Dr Alberta Pinnola**, Italy
+
+Cell culture media is used extensively in the production of cultivated meat, after which the exhausted media is typically discarded as waste.
+
+Dr Pinnola, Associate Professor in the Department of Biology and Biotechnology at the University of Pavia, seeks to use a sustainable method to transform spent media from cultivated meat into feedstock for amino-acid-rich microalgae.
+
+This can then be fed back into cultivated meat production, improving the process’s circularity and reducing cost and environmental footprint.
+
+**Get involved**
+
+We’re very excited to see the outputs of these leveraged, tractable projects with high potential to advance the field of alternative proteins and accelerate protein diversification in Europe.
+
+If you want to learn more about our research grants programme, including projects from previous years, check out the GFI global website. For information about alternative proteins research funding in Europe more generally, check out our funding page here.
+
+Our work, including our research grants program, is powered by philanthropy. If you want to support our work to overcome key obstacles to alternative protein uptake through investment in open-access research and innovation, join our fantastic family of donors today.
+
+**Are you interested in getting involved in the science of plant-based food, cultivated meat and fermentation? Take a look at our resources or check out our ****science page****.**
+
+**If you’re a researcher:**
+
+- To find funding opportunities, check out our research funding database for grants from across the sector, and our research grants for funding available from GFI.
+- Explore our Advancing Solutions initiative, which highlights key alternative protein knowledge gaps.
+- Subscribe to the alternative protein researcher directory to find potential collaborators or supervisors in the field.
+- Look out for monthly science seminars run through our GFIdeas community.
+
+**If you’re a student:**
+
+- Find educational courses around the globe through our database.
+- Sign up for our free online course introducing the science of sustainable proteins, explore our resource guide explaining what is available to students or newcomers to the space, and check out our careers board for the latest job opportunities in this emerging field.",gfieurope.org,2025-04-17,7,GFI research grants 2025: Meet next generation of European alternative protein innovators - GFI Europe,article,0.1004620857,46,163,196.2352941
+https://gfieurope.org/blog/category/science/,false,"This is a blog or category page with multiple articles, not a single news article.",Science - GFI Europe,none,"Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
+
+# Science
+
+Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
+
+A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
+
+The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
+
+A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
+
+The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
+
+A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.
+
+The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
+
+Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.",gfieurope.org,2025-04-22,2,Science - GFI Europe,article,0.07581980572,11,260,196.2352941
+https://gfieurope.org/blog/uk-invests-1-4-million-in-boosting-food-standards-agency-precision-fermentation-expertise/,true,Reports on a specific real-world event (UK government investment) with news-style reporting,UK invests £1.4 million in boosting Food Standards Agency precision fermentation expertise - GFI Europe,"The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.","**UK invests £1.4 million in boosting Food Standards Agency’s precision fermentation expertise**
+
+** **
+
+
+The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+*Thursday, 27 March.*
+
+The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
+
+Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Department of Science, Innovation and Technology (DSIT) funding, which aims to ensure consumers can have confidence in these new foods when they come to the UK market.
+
+Precision fermentation uses organisms such as yeast to produce ingredients like whey protein, which bring the familiar flavour and texture of foods like meat, eggs and cheese to plant-based products.
+
+The process has been used for decades to produce ingredients such as rennet for cheesemaking, but its use in alternative proteins is relatively new.
+
+A Life Cycle Assessment of French company Bon Vivant’s precision fermentation milk protein, conducted in collaboration with independent experts from the public research body INRAE, found that it caused 72% fewer emissions, used 81% less water and used 99% less land than cow’s milk.
+
+Diversifying our protein supply to include foods produced using precision fermentation could deliver significant economic benefits – one estimate indicates that the UK’s alternative protein industry could add £6.8 billion each year to the country’s economy and create 25,000 jobs by 2035.
+
+Precision fermentation dairy proteins have yet to reach British consumers, but the UK’s rigorous regulatory process run by the Food Standards Agency is now evaluating several applications and interest is growing even at this early stage.
+
+The UK government has invested in a network of university research centres focused on advancing foods such as precision fermentation, including the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub (CARMA) and the National Alternative Protein Innovation Centre (NAPIC).
+
+Today’s announcement is part of the UK government’s new Regulatory Innovation Office (RIO) and will boost the FSA’s ability to carry out risk assessments on precision fermentation-made products while providing greater regulatory clarity to startups wanting to sell them in the UK.
+
+The funding is separate from the FSA’s regulatory sandbox for cultivated meat, announced at the end of last year, which will enable regulators to work alongside companies, academics and organisations including GFI Europe to expand their knowledge about cultivated meat.
+
+**Linus Pardoe, Senior Policy Manager at GFI Europe, said: **“This announcement shows the government is working to capitalise on the UK’s potential to become a world leader in food innovation, helping entrepreneurs work with scientists to bring products to market in a way that upholds our gold standard safety regulations.
+
+“Focusing on precision fermentation – a hugely promising way to reduce the climate impact of many foods – is a particularly welcome move, and investing in the FSA’s risk assessment capacity is a positive step towards modernising the regulatory pathway to deliver benefits to the public and innovators.”",gfieurope.org,2025-03-27,28,UK invests £1.4 million in boosting Food Standards Agency precision fermentation expertise - GFI Europe,article,0.07806928959,16,146,196.2352941
+https://gfi.org/resource/the-grazer/,false,"The content is a list of cookies and their descriptions, not a news article.",The Grazer - The Good Food Institute,"Get our bi-monthly newsletter curated for the scientific research community to learn the latest on research, funding opportunities, and events.","| Cookie | Duration | Description |
+|---|---|---|
+| _hjSession_2241869 | 30 minutes | No description |
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+| _hjSessionUser_2241869 | 1 year | No description |
+| AnalyticsSyncHistory | 1 month | No description |
+| forterSId | 1 year | No description |
+| li_gc | 2 years | No description |
+| login-status-p | past | No description |
+
+| Cookie | Duration | Description |
+|---|---|---|
+| _fbp | 3 months | This cookie is set by Facebook to display advertisements when either on Facebook or on a digital platform powered by Facebook advertising, after visiting the website. |
+| fr | 3 months | Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. |
+| personalization_id | 2 years | Twitter sets this cookie to integrate and share features for social media and also store information about how the user uses the website, for tracking and targeting. |
+| yt.innertube::nextId | never | This cookie, set by YouTube, registers a unique ID to store data on what videos from YouTube the user has seen. |
+| yt.innertube::requests | never | This cookie, set by YouTube, registers a unique ID to store data on what videos from YouTube the user has seen. |
+
+| Cookie | Duration | Description |
+|---|---|---|
+| _hjAbsoluteSessionInProgress | 30 minutes | Hotjar sets this cookie to detect the first pageview session of a user. This is a True/False flag set by the cookie. |
+| _hjFirstSeen | 30 minutes | Hotjar sets this cookie to identify a new user’s first session. It stores a true/false value, indicating whether it was the first time Hotjar saw this user. |
+| _hjIncludedInPageviewSample | 2 minutes | Hotjar sets this cookie to know whether a user is included in the data sampling defined by the site's pageview limit. |
+| _hjIncludedInSessionSample | 2 minutes | Hotjar sets this cookie to know whether a user is included in the data sampling defined by the site's daily session limit. |
+| vuid | 2 years | Vimeo installs this cookie to collect tracking information by setting a unique ID to embed videos to the website. |
+
+| Cookie | Duration | Description |
+|---|---|---|
+| __cf_bm | 30 minutes | This cookie, set by Cloudflare, is used to support Cloudflare Bot Management. |
+| bcookie | 2 years | LinkedIn sets this cookie from LinkedIn share buttons and ad tags to recognize browser ID. |
+| bscookie | 2 years | LinkedIn sets this cookie to store performed actions on the website. |
+| lang | session | LinkedIn sets this cookie to remember a user's language setting. |
+| lidc | 1 day | LinkedIn sets the lidc cookie to facilitate data center selection. |
+| UserMatchHistory | 1 month | LinkedIn sets this cookie for LinkedIn Ads ID syncing. |",gfi.org,2025-04-08,16,The Grazer - The Good Food Institute,article,0.04459221964,8,306,354.8333333
+https://gfieurope.org,false,"This is an informational page about the Good Food Institute Europe's mission and goals, not a news article reporting on a specific event.",GFI Europe – the Good Food Institute Europe - GFI Europe,"The Good Food Institute Europe is building a sustainable, secure and just food system. Dive into our resources on plant-based and cultivated meat.","**Future-proofing Europe’s food system**
+
+People across Europe want a sustainable, secure and just food system. European governments have set some of the world’s most ambitious targets for reducing emissions and farming in harmony with nature – and diversifying our protein supply will be essential to achieve them. We know our current food system needs to change – but we don’t want to give up our favourite foods.
+
+Taste, price and accessibility are non-negotiable for most of us when we’re deciding what to eat – but right now, the most sustainable options aren’t meeting those needs.
+
+So at the Good Food Institute Europe, we champion the science, policies and investment needed to make alternative proteins delicious, affordable and accessible.
+
+By diversifying Europe’s protein supply to include options like plant-based and cultivated meat, we can keep eating our favourite foods while boosting food security, meeting our climate targets and supporting nature-friendly farming.
+
+**What are alternative proteins?**
+
+**The potential of protein diversification**
+
+### Boosting food security
+
+Recent global shocks have shown the pressing need to strengthen the resilience of agrifood supply chains, and increase Europe’s food sovereignty.
+
+Global demand for meat is projected to grow by at least 52% by 2050, and in Europe we already feed 45% of all the crops we produce to animals and use half of our farmland for animal agriculture. The EU is also the world’s second-largest importer of seafood – depending on other regions for more than two-thirds of the seafood Europeans eat. In an increasingly uncertain world, we need a more sustainable system.
+
+Plant-based and cultivated meat could deliver the meat people want with up to 90% less land, and fermentation can make nutritious food from crops that would otherwise go to waste. Even a modest diversification of protein production could enable 21% of European domestic farmland to transition to agroecological farming, or be used to boost domestic food production or restore natural habitats.
+
+### Strengthening economies
+
+Protein diversification can drive green growth and create highly skilled jobs. Europe is well-placed to reap these economic benefits, which – with significant public investment – could add over €900 billion to the global economy and create 10 million jobs by 2050.
+
+For countries willing to invest, alternative proteins could pay major dividends. According to AgriFoodTure, Denmark could create 27,000 jobs in the plant-based sector, and add up to 13 billion kroner (€1.7 billion) to the Danish economy, with just a small fraction of the growing global market. Research by Green Alliance has found that the UK alternative proteins industry could be worth up to £6.8 billion per year and create 25,000 jobs by 2035.
+
+Europe is currently the world’s biggest market for plant-based meat, and was the birthplace of cultivated meat. Home to some of the field’s most innovative scientists and startups, we have the potential to lead the world on alternative proteins. But as countries like the United States and China begin to invest, Europe risks falling behind as it did with solar energy. Governments must invest now to realise the economic benefits of alternative proteins.
+
+### Reducing climate emissions
+
+Research by Oxford University shows that the world cannot meet its climate targets without shifting away from conventional animal agriculture. But in Europe, meat consumption is increasing.
+
+Animal agriculture causes 20% of global greenhouse gas emissions – equivalent to all the planes, trucks, cars, trains and ships on Earth. But to date, protein diversification has received just a fraction of the public and private investment that has gone to other climate innovations such as electric cars and renewable energy, making this a particularly high-impact opportunity. Shifting to plant-based and cultivated meat could reduce climate emissions by up to 92% compared with farming animals – enabling people to eat their favourite foods without accelerating the climate crisis.
+
+### Enabling nature-friendly farming
+
+European leaders have set ambitious targets for expanding organic farming and restoring natural habitats to ensure food production works hand in hand with nature. But we simply don’t have enough land to satisfy growing demand for meat with these more extensive approaches – and Europe’s politicians don’t want to tell people to reduce their meat consumption.
+
+Because alternative proteins could use up to 90% less land to produce the same amount of meat, they can help satisfy demand within Europe’s borders, while creating the space farmers need to adopt extensive, organic and agroecological methods. Research shows that even a modest diversification of protein production could at least double the share of organically farmed land across 10 European countries.
+
+Farmers will also play a key role in a diversified protein supply chain – producing high-quality and sustainable ingredients, and diversifying Europe’s crops to improve nutrition, reduce monocultures and safeguard local production. By putting the right policies, incentives and structures in place, European governments can help farmers to seize these opportunities.
+
+### Protecting public health
+
+Diversifying Europe’s protein supply is essential if governments are to address global public health challenges such as diet-related ill health, climate change, antimicrobial resistance and pandemic risk.
+
+Initial studies suggest shifting from conventional meat to plant-based meat could reduce the risk of leading causes of death such as heart disease and bowel cancer, as well as improving gut health and helping people maintain a healthy weight.
+
+Options like plant-based meat can offer consumers convenient foods that are easy to incorporate into their routines as they transition towards healthier diets, alongside existing initiatives to improve the availability and affordability of plant-based whole foods.
+
+Alternative proteins can also be produced without antibiotics – so they can help to reduce the risk of antimicrobial resistance, which causes an estimated 133,000 deaths per year in Europe.
+
+Using animals for food is also a key driver of pandemics. Options like plant-based and cultivated meat can help cut the risk of pandemics because they can be made without farming animals.
+
+**Protein diversity in Europe**
+
+Europe is the world’s biggest market for plant-based meat, and the birthplace of cultivated meat.
+
+With ambitious climate targets, over a third of the world’s top 100 universities, and many of the world’s global economies, Europe should be a global leader in protein diversification.
+
+But as countries like the United States, China, Singapore and Israel begin to invest, Europe risks falling behind.
+
+GFI Europe is working to ensure the region seizes the opportunity to create local jobs, tackle climate change, and feed a growing population with homegrown alternative proteins.
+
+## Find relevant resources
+
+Explore the science of plant-based, cultivated meat and fermentation. Discover research ideas, funding opportunities and open-access tools.
+
+Learn more about how plant-based and cultivated meat can help governments address issues like climate change and antibiotic resistance.
+
+## Latest news
+
+Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is…
+
+The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand…
+
+Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe…
+
+## Support the Good Food Institute Europe
+
+Our research, insights, and advocacy are only possible thanks to our generous, global family of donors. GFI Europe is 100% powered by philanthropy. You can fuel this transformative work by supporting us today.",gfieurope.org,2025-04-15,9,GFI Europe – the Good Food Institute Europe - GFI Europe,website,0.09329412837,35,181,196.2352941
+https://gfi-india.org/industry/,false,"This is a resource page for the Good Food Institute India, not a news article.",Industry - GFI India,"Find market opportunities, open-access resources, and tailored guidance for producing and selling smart protein products.","**Explore This Page:**
+
+## Entrepreneurship
+
+Starting a business in a sector as emerging as smart protein can be challenging. Our resources support each step of planning, launching, and growing a smart protein startup.
+
+### GFIdeas India Community
+
+GFIdeas India is a community for entrepreneurs, investors, scientists, students, professionals and subject matter experts who are driving innovation in smart protein. Sounds like you?
+
+# Investment
+
+### Investing in smart protein companies
+
+Explore our resources, tools, and community-building opportunities for investors to learn how you can identify and approach alternative protein companies in India.
+
+### Join GFI India’s investor database
+
+**Investor database **
+
+Joining our investor database allows investors access to an active deal flow of alternative protein companies currently fundraising in India through a dedicated fundraising database. To list themselves on our investor database, investors are invited to share key information about their mandates and areas of interest through this intake form. After submission, they will receive an onboarding email with credentials to access the GFI India fundraising database.
+
+**Who has access to the investor database?**
+
+GFI India only shares this directory with actively fundraising alternative protein companies in India, who may then reach out to prospective investors they believe are a good fit for their fundraise.
+
+**How can I edit my information or remove myself from this list? **
+
+Investors can request to edit their information or remove themselves from the investor directory by emailing india@gfi.org.
+
+### Access deal flow through our company database
+
+GFI India’s smart protein company database allows investors to explore the landscape of plant-based, cultivated, and fermentation companies, including consumer brands, manufacturers, and ingredient companies in India, and the global company database provides similar insights for companies operating in the smart protein sector worldwide.
+
+### Investor education
+
+Our no-cost engagement with investors provides education on the alternative protein industry, including global and regional market data, consumer insights, investment trends, technological updates, regulatory information, and more. Sign up for GFI’s investor newsletter to receive more such updates.
+
+*Please note that we cannot review materials from individual companies and only provide context for the industry as a whole that can complement your due diligence efforts.*
+
+### Further reading for investors
+
+## Manufacturing
+
+Find curated resources, insights, and collaboration opportunities that power product development and large-scale manufacturing across plant-based, fermentation-derived, and cultivated protein platforms.
+
+### Ecosystem toolkit
+
+GFI India’s curated databases and directories, together called the ecosystem toolkit, facilitate opportunity discovery and effective partnership building across the smart protein value chain. Whether you are looking to hire scientific and business talent, exploring job prospects or collaboration opportunities, scouting for co-manufacturers or ingredient suppliers, looking to connect with investors for fundraising, or trying to find advisors and consultants, there is something for everyone.
+
+## Market and consumer insights
+
+Our high-impact market and consumer research highlights the rapid growth of the different plant-based categories in India and identifies key opportunities for accelerating R&D, innovation, industry collaboration, product launch, and scaling. Explore the resources below to best position your smart protein solution for your target market.
+
+## Key resources
+
+#### State of the Industry Report: Smart Protein in India
+
+In our detailed report, you’ll get current insights into the state of the smart protein industry including the commercial landscape, consumer and investment insights, technical advancements, and regulatory updates.
+
+#### Ecosystem toolkit
+
+GFI India’s curated databases and directories, together called the ecosystem toolkit, facilitate opportunity discovery and effective partnership building across the smart protein value chain.
+
+## Meet our experts
+
+### Aiyanna Belliappa
+
+Senior Innovation & Entrepreneurship Specialist
+
+Aiyanna unites stakeholders across the smart protein value chain and executes strategies to accelerate investment and scale-up in the alternative protein ecosystem.
+
+### Rajyalakshmi G
+
+Market & Consumer Insights Advisor
+
+Rajyalakshmi is a marketing veteran with a finger on the pulse of the Indian consumer, working to catalyse corporate innovation and the growth of smart protein in the market through consumer research.
+
+### Fathima Beevi A
+
+Industry Engagement Associate
+
+Fathima advances smart protein ecosystem development through stakeholder engagement, strategic resource management, and community-building initiatives.",gfi-india.org,2025-04-17,7,Industry - GFI India,article,0.08116932587,57,105,62.2
+https://www.greenqueen.com.hk/national-school-lunch-program-whole-milk-plant-based-dairy-act/national-school-lunch-program-whole-milk-plant-based-dairy-act-4/,false,"The content is a description of the website and its mission, not a news article.",national-school-lunch-program-whole-milk-plant-based-dairy-act-4 - Green Queen,Courtesy: Ben Curtis/AP,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,national-school-lunch-program-whole-milk-plant-based-dairy-act-4 - Green Queen,article,0.01732032715,26,170,199.546988
+https://www.greenqueen.com.hk/category/trends/,false,Contains multiple articles with 'Read More' links rather than a single news article,Consumer Trends & Insights - Green Queen,Climate Change & Alt Protein Consumer Trends and insights from our award- winning impact & sustainability media platform.,"Browsing Category
+
+# Consumer Trends & Insights
+
+Climate Change & Alt Protein Consumer Trends and insights from our award- winning impact & sustainability media platform.
+
+US consumers value authenticity over science in their beliefs around food and agriculture, with a majority seeking truth as ""simple, safe and familiar"", a new survey has found.
+How do you define truth when it comes to the food system!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here's what you need to know, and what it means for plant-based meat.
+With ultra-processed foods (UPFs) front of mind!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Polling shows that health concerns are the biggest consumption driver in Brazil, potentially pushing 74% of its population to reduce or eliminate meat from their diets.
+Brazil is home to JBS, Minerva and Marfrig, making it the world's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Researchers in Finland are using extended reality to create a multisensory eating experience and enhance the appeal of plant-based meat alternatives.
+Forget CRISPR, fermentation or 3D printing – maybe all we need to improve the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed.
+The majority of people who don't consume oat milk, vegan Cheddar or!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+We may be overconsuming protein, but the global appetite for the nutrient continues to grow – and future food brands are listening.
+Protein-enhanced coffee may have been around for a few years, but how often do you find protein in your!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+McDonald's Canada is trialling the McVeggie, featuring a patty that ditches plant-based meat for vegetables.
+After the Beyond Burger failure in Canada, McDonald's is banking on vegetables for its latest meat-free main.
+The Golden!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A nation known for its meat-free culture, India's plant-based food market is on the ""brink of transformation"" as healthy eating and protein intake take centre stage.
+While many have spelt doom on the vegan food industry, its most!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Slovenian whole-cut meat analogue maker Juicy Marbles has released Pork-ish, the second product in its Meaty Meat lineup, its cheapest offering ever.
+Building on its new Meaty Meat range, Juicy Marbles has released a whole-cut pork!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British trip-hop band Massive Attack's music festival in Bristol last summer produced the lowest emissions of any concert ever, according to a new report.
+Nearly seven months after Massive Attack hosted 32,000 people at a music festival!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Consumption of non-dairy alternatives witnessed a dip at the start of the year, while conventional products like whole milk enjoyed growing sales.
+Whether it's the US or Europe, dairy seems to be having a renaissance, and that too at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Meat-eaters find most plant-based alternatives inferior to animal protein in taste and texture, but some industry-leading products show how to bridge the gap.
+Vegan meat alternatives have a taste and texture problem, and it is what's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Climate change is already disrupting food supplies across the world, causing shortages and raising prices for consumers – here are six staples under threat.
+For those who find it sexy, your morning mocha could be in trouble. Or if,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+How do regional differences and economic disparities affect interest in cultivated meat in the world's largest beef exporter?
+Brazil is the world's largest beef exporter, second-largest meat producer, and third-largest consumer of beef!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Some headline writers and critics suggest an ""anti-vegan backlash"" is growing – protein and politics are key factors, but these narratives are missing the point.
+Veganism is dead, long live veganism!
+This month, the Daily Telegraph!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The world's most populous generation, Gen Alpha, thinks future foods like plant-based and cultivated meat are ""inevitable"" – though first impressions matter.
+By the end of the decade, Gen Alpha will have a spending power worth $12!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Interest in eating more plant-based food is growing across the Global South, with high prices the biggest obstacle to increased consumption, according to a new study.
+More than two-thirds (68%) of consumers across the world want to eat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Consumers are cutting back on meat due to health concerns, but plant-based alternatives fail to meet their taste expectations – a new study says blended proteins could offer a balance.
+Flavour, nutrition and affordability have long been!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The number of Europeans who say they eat sustainably has dropped to 46%, despite calls for the bloc's citizens to cut back on meat and dairy.
+Over the last year, several countries in Europe have revised their national dietary guidelines!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Are you an enthusiast, a minimalist, or an anxious inactive? A new report categorises consumers into four broad segments based on their sustainability attitudes.
+Cost of living and corporate 'greenhushing' – i.e., when companies!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+More than a third of Japanese consumers are interested in trying cultivated eel, as stocks of the fish species dwindle amid overfishing and pollution.
+Japan may be the world's largest market for freshwater eel, but it recognises that!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Consumer Trends & Insights - Green Queen,article,0.03881026815,27,290,199.546988
+https://www.greenqueen.com.hk/category/southeast-asia-sustainability-news/indonesia-sustainability-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,Indonesia Latest Sustainability News - Green Queen,"Get the latest Indonesia sustainability headlines and breaking news from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# Indonesia
+
+A new report backed by major actors in Asia's agrifood system including Singapore global investment company Temasek is calling for urgent climate action from industry stakeholders across the region to invest in tech and back existing!-->…
+
+Read More...
+
+Read More...
+
+Nusantara, an Indonesian eatery by the world-renowned Locavore restaurant group in Bali, celebrates the indigenous dishes from around the archipelago in a spectacular vegan tasting menu that is not to be missed.
+Locavore – which is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Indonesia's premier plant-based protein brand, Green Rebel, has teamed up with Malaysian budget airline, AirAsia, to provide meatless alternatives of traditional Southeast Asian delicacies for the inflight menus on regional routes.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Indonesian food-tech startup Green Rebel is broadening its presence across the Asia-Pacific, establishing partnerships with top quick service restaurants including Starbucks Malaysia and Nando’s Singapore, as it gears up for a series A!-->…
+
+Read More...
+
+Read More...
+
+Indonesia's whole-cut plant-based meat brand Green Rebel has announced a partnership with Nando’s Singapore for a limited menu collaboration.
+The announcement marks the first time Nando's, the South African-based chicken chain, has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+APAC alt protein fund Better Bite Ventures unveils four new investments via early-stage funding initiative First Bite and reopens applications for aspiring founders.
+First Bite, a startup initiative created that backs early founders!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+While it’s true that forest destruction in Indonesia is at its lowest pace in twenty years, deforestation policies in Indonesia are anything but a model of success.
+I wrote this response to the Wall Street Journal article, ""Indonesia!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Smita J asks some tough questions.
+The activist questions our global food systems and their reliance on Big Food's over-processed, industrially farmed commodities, shares her learnings from a visit to a sustainable farming community in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by Green Queen Media argues that while plant-based meat sales may be flat in the US and Europe, in Asia Pacific, the alternative protein industry is booming.
+Green Queen Media has published the 2022 edition of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Following the first-ever dairy-free festival in Jakarta, Indonesia-based Green Rebel Foods has launched into the plant-based dairy category.
+Green Rebel is a leading producer of plant-based protein across Southeast Asia. Its new!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Last month, Jakarta held Asia's very first dairy-free festival and alternative milk latte art competition in a strong showing of the category potential across the region.
+Organized by the Jakarta Vegan Guide, the Generasi Dairy-Free!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+How did OATSIDE become one of Asia's fastest growing oat milk companies? CEO & creator Benedict Lim talks to Green Queen's Sonalie Figueiras about why malty milk matters and more.
+In less than two years, self-described 'full-stack'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Indonesia is incredibly vegan and vegetarian-friendly, but it’s Bali that really stands out as the ultimate plant-based heaven in the country. The island is now well-known for its abundant plant-based food scene, with vegan options!-->…
+
+Read More...
+
+Read More...
+
+U.K. tempeh brand Better Nature has rebranded across its entire product range ahead of Veganuary 2022. New packaging has been designed to highlight the benefits of tempeh as a superfood, not a meat alternative. The revamped livery goes!-->…
+
+Read More...
+
+Read More...
+
+IKEA Indonesia just dropped four new meatless dishes to its menu. Collaborating with homegrown food tech Green Rebel Foods for the new offerings, the move is part of the Swedish furnishing giant’s global push to turn 50% of its restaurants!-->…
+
+Read More...
+
+Read More...
+
+Domino’s Indonesia has just added two new meatless items to its menu, developed in partnership with homegrown startup Green Rebel Foods. The two new Asian-inspired pies will be topped with Green Rebel’s vegan-friendly beefless shreds, and!-->…
+
+Read More...
+
+Read More...
+
+Jakarta has just welcomed a new dedicated plant-based collaborative space with vegan cloud kitchens. Opened by local startup Mad Grass, the new space in the Indonesian capital claims to be the first-of-its-kind in the world, featuring a!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Indonesia Latest Sustainability News - Green Queen,article,0.03634397032,26,291,199.546988
+https://www.greenqueen.com.hk/non-upf-verified-label-gmo-plant-based-meat-ultra-processed/non-upf-verified-label-gmo-plant-based-meat-ultra-processed-2/,false,"The content is an introduction to the Green Queen platform, not a news article.",non-upf-verified-label-gmo-plant-based-meat-ultra-processed-2 - Green Queen,Courtesy: Food Integrity Collective/Non-GMO Project,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,non-upf-verified-label-gmo-plant-based-meat-ultra-processed-2 - Green Queen,article,0.01731555709,26,166,199.546988
+https://www.greenqueen.com.hk/uk-food-tech-firm-raises-2-3m-to-bring-fermentation-based-palm-oil-alternative-to-market/,true,Reports on a specific real-world event (funding round) with news-style reporting,Clean Food Group Raises £2.3M for Fermented Palm Oil Alternative,UK firm Clean Food Group has raised £2.3M to accelerate the commercialisation of its fermentation-based sustainable palm oil alternative.,"# UK Food Tech Firm Raises £2.3M to Bring Fermentation-Based Palm Oil Alternative to Market
+
+3 Mins Read
+
+## Ahead of a Series A round next year, UK biotech firm Clean Food Group has raised £2.3M in funding to accelerate the commercialisation of its fermentation-based fat, which it describes as a sustainable replacement for palm oil. The investment will also help advance regulatory and commercial approvals for the yeast-derived palm oil alternative.
+
+The funding round included parties like Döhler, Alianza Team and Agronomics (which has made several investments in cultivated meat companies). The latter previously invested £900,500 in Clean Food Group last June and contributed £700,000 in this round. Agronomics executive director and Clean Food Group co-chair Jim Mellon also participated with a £50,000 investment. It brought the firm’s total funding to £10M.
+
+The capital raised will help Clean Food Group to scale up its tech platform and advance through the regulatory and commercial ladders. The food tech company is planning to complete a Series A round next year, which will help finance a commercial-scale manufacturing plant. Before the series A, the firm expects its yeast-based palm oil alternative will be ready for commercialisation, with a “clear line of sight to near-term revenue generation”.
+
+## A 10-year research journey
+
+Built on over £7.5 million of UK government funding, Clean Food Group’s tech platform follows 10 years of research led by its technical lead, University of Bath Professor Chris Chuck. The proprietary tech uses proven, scalable oleaginous yeast strains and fermentation processes, and feeds it with food waste to create sustainable alternatives to traditional oil and fat ingredients.
+
+The sidestream valorisation means it’s part of a circular economy, with the added bonus of 90% fewer greenhouse gas emissions than terrestrial oils. The fats are created using a non-GMO and vegan-friendly process run on renewable energy.
+
+Clean Food Group plans to make product batches for regulatory approval in cosmetics and food applications by the end of 2023, and hopes to launch its product in the coming years given the regulatory path for non-GMO processes in the UK and EU is less stringent than for those with genetically modified ingredients.
+
+“The successful conclusion of this current funding round validates the important strides our business is taking in solving critical sustainability and supply chain challenges facing our food and cosmetic manufacturer customers,” said Clean Food Group co-founder and CEO Alex Neves.
+
+He added: “We are now in a great position to validate our technology at a commercial scale, advance our regulatory pathways and develop our growing list of commercial partners in advance of our Series A next year.”
+
+## The planet’s palm oil problem
+
+Creating an alternative to a climate-harming fat is a major win. Palm oil is present in half of all supermarket items – across every product category. But it’s a major driver of deforestation, with rainforests cleared and various species killed to make way for palm oil plantations. Production of the oil has increased tenfold since 1980, and is set to increase by another 50% by 2050.
+
+This kind of demand pushes producers to burn down more forests, a form of mass deforestation that emits greenhouse gases and eliminates trees that help absorb these very emissions. A 2020 study found that the drainage of young palm oil leads to a 50% increase in carbon emissions.
+
+It’s also a critical threat to wildlife including orangutans – 50% of whom are found outside national parks due to deforestation – and rhinos. The industry is also linked with human rights violations, with Indigenous communities losing their lands and villages, and workers exploited with poor working conditions and pay.
+
+Other companies are also innovating with sustainable palm oil alternatives. New York-based climate tech startup C16 Biosciences has created a Palmless Torula oil, using microbes grown in bioreactors. Chemically and functionally identical to palm oil, the fat was used in a soap bar by British material science firm Pangaia and skincare label Haeckels.",www.greenqueen.com.hk,2025-04-09,15,Clean Food Group Raises £2.3M for Fermented Palm Oil Alternative,article,0.02568927594,46,210,199.546988
+https://www.greenqueen.com.hk/turtletree-intentional-ironkind-animal-free-lactoferrin-supplement/turtletree-intentional-ironkind-animal-free-lactoferrin-supplements-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",turtletree-intentional-ironkind-animal-free-lactoferrin-supplements-1 - Green Queen,Courtesy: Intentional,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,turtletree-intentional-ironkind-animal-free-lactoferrin-supplements-1 - Green Queen,article,0.01749054992,26,171,199.546988
+https://www.greenqueen.com.hk/category/future-foods/,false,Contains multiple articles with 'Read More' links rather than a single news article,Future Foods - Green Queen,"Future Foods: Alt Protein & Slaughter-Free Food Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Future Foods
+
+What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+The EU's production and consumption patterns require ""fundamental changes"" to reach its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+While US tariffs keep business leaders and investors on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Steve Simitzis is a Partner at Solvable!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With sales of meat analogues continuing to drop, some plant-based companies are moving away from replication and betting on new product formats. Revo Foods is one of them.
+“The plant-based industry had a dogma that if you replicate meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Bel Group France has partnered with portfolio company Standing Ovation to upcycle its whey waste to produce precision-fermented casein proteins.
+What if waste from cow's milk could help create next-generation dairy products?
+That's!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US consumers value authenticity over science in their beliefs around food and agriculture, with a majority seeking truth as ""simple, safe and familiar"", a new survey has found.
+How do you define truth when it comes to the food system!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech startup The Better Meat Co has received its sixth patent in the US, which covers a method to produce mycelium proteins using potato waste as a feedstock.
+As it ramps up production and mobilises capital to enter its next growth!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eat Just is bringing its bestselling vegan egg to Europe after striking a distribution deal with Vegan Food Group, which is investing £11.5M ($15.2M) to ramp up production at its sites.
+Just Egg – the pioneering vegan egg alternative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+NoPalm Ingredients, a Dutch producer of sustainable yeast-derived fats, has rolled out a new brand amid its scale-up process, with its CEO arguing that palm oil substitutes are critical now.
+Smarter, circular alternatives to problematic!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With all the uncertainties around global tariffs, most industries are in a precarious position, including food tech. Here's what sector VCs are advising startup founders about the global trade war.
+It's only mid-April, but 'tariff'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korean alternative protein pioneer Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and egg proteins.
+Seoul-based food tech leader Intake is expanding its alternative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Bodil Sidén is a General Partner at Kost!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Alternative protein startup BioCraft Pet Nutrition is working with Prefera Petfood to manufacture a cat food product with 99% cultivated mouse meat.
+Shortly after registering its cultivated mouse meat with Austrian regulators!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here's how it's doing it.
+Six months after forming a partnership with Chinese fermentation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japan's first cultivated meat company, IntegriCulture, has unveiled several prototype dishes and products made from duck liver cells.
+Japanese cellular agriculture specialist IntegriCulture has provided a glimpse of the potential of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to our expert reviewer at Expo West 2025.
+It's that time of year again: when Anaheim, California is packed with!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it's meant for more than just your lattes.
+The Every Company has rolled out a protein-packed, zero-sugar!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Known for its cultured quail, Sydney-based Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.
+Australian food tech startup Vow has become the first startup to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup TurtleTree has unveiled a new consumer-facing brand for supplements made from its animal-free lactoferrin protein in the US.
+Precision fermentation firm TurtleTree has introduced Intentional, a consumer!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Future Foods - Green Queen,article,0.03778155809,26,290,199.546988
+https://www.greenqueen.com.hk/move-over-beef-tallow-mosa-meat-files-to-sell-cultivated-fat-for-hybrid-meat-in-europe/,true,Reports on a specific event (Mosa Meat's regulatory filing) in a news-style format.,Maker of the First Cultivated Burger Files for EU Approval of Beef Fat,Dutch startup Mosa Meat has filed a novel food regulatory application to sell its cultivated beef fat for blended meat in the European Union.,"# Move Over, Beef Tallow: Mosa Meat Files to Sell Cultivated Fat for Blended Meat in Europe
+
+7 Mins Read
+
+## Dutch startup Mosa Meat has filed a novel food regulatory application for its cultivated beef fat in the European Union.
+
+The maker of the world’s first cultivated beef burger has applied for market authorisation in its home region.
+
+Mosa Meat has submitted a dossier in the EU for a cultivated beef fat ingredient, which can be mixed with plant-based ingredients for use in blended meat products like hamburgers, meatballs, empanadas, or bolognese.
+
+It is only the second company filing for approval for cultivated meat from the EU Commission and the European Food Safety Authority (EFSA), following French startup Gourmey‘s application in July. The two bodies will now evaluate the dossier in a process that’s expected to take 18 months. If successful, Mosa Meat would be able to sell the ingredient in all 27 member states and the three EEA countries.
+
+The development comes months after Mosa Meat held a public tasting for cattle farmers, product developers and other industry representatives at its headquarters in Maastricht, where it dished out hybrid beef burgers. “The burgers in our public tastings were produced with a very similar blend, using our cultivated fat,” CEO Maarten Bosch tells Green Queen.
+
+## Eyeing regulatory success in multiple countries
+
+The EU has been the toughest regulatory nut to crack for cultivated meat companies, thanks to a complex and stringent novel food framework that Mosa Meat describes as the “global gold standard for food safety”.
+
+The approval process involves the EU Commission as well as its member states, alongside input from scientific experts at the European Food Safety Authority (EFSA), which ensures that the authorisation retains the buy-in of all stakeholders.
+
+Unlike regulators in other countries (like Singapore), the EU’s regulatory process requires cultivated ingredients to be submitted individually, instead of full products. While Mosa Meat chose its fat as the first ingredient for submission, Bosch reveals that it also has a dedicated team working on cultivating muscle tissue.
+
+Speaking of Singapore, this was the first market Mosa Meat had applied for approval, though the original nine- to 12-month timeline the country has touted has been hard to realise. “We remain in communication with the regulators in Singapore but, at this time, we don’t have any new updates or timelines to share regarding the process,” says Bosch.
+
+A new Food Safety and Security Bill, which codifies the assessment framework, can break the deadlock and speed up the process.
+
+Beyond Europe and Singapore, Bosch teased submissions in “two other geographies” imminently. The company has previously indicated interest in the UK, Switzerland and the US – though the new Trump administration could derail progress in the latter.
+
+“We are eager to collaborate closely with regulatory authorities to ensure full compliance with safety requirements,” he says.
+
+## Why Mosa Meat decided to start with cultivated fat
+
+Blending cultivated fat with plant-based ingredients would allow Mosa Meat to introduce its initial burgers to customers while “staying true to our long-term vision, Bosch says.
+
+“Fat is the primary driver of flavour in meat, influencing taste, aroma, and mouthfeel. Of the main components of meat – muscle, fat, and connective tissue – fat has the most significant culinary impact,’ he explains.
+
+“Many plant-based products struggle to replicate this experience, as oils like coconut behave very differently from beef fat in terms of melting, taste, and aroma. Cultivated fat helps bridge this gap, delivering the authentic beefy experience that consumers crave.”
+
+So how does Mosa Meat make it? “We start by taking a small sample of cells from a cow. This sample contains cells that could become either muscle or fat,” says Bosch.
+
+“For this product, we isolate and focus on nurturing the fatty potential of the cells in a nutrient-rich and serum-free medium. This process mimics their natural growth cycle, allowing them to duplicate by orders of magnitude and take on that beefy quality. Once harvested from the cultivator, the final product can be combined with our in-house plant-based mix for any dish that uses a beef mince,” he describes.
+
+Its innovations impressed taste testers at the public event last year, as well as chefs like Hans van Wolde – owner of the two-Michelin-starred eatery Brut 172 – who formally joined its product development team in 2023.
+
+“When I first tried a Mosa Burger as part of the internal development team, I was blown away by the beefy taste and the amazing mouthfeel of the beef fat,” he says. “It gave me goosebumps. I genuinely believe this new way of making beef can delight connoisseurs and casual beef lovers alike while enjoying the positive benefits of cultivated beef from a sustainability perspective.”
+
+## The promise of hybrid meat
+
+Bosch suggests that the exact composition of its burgers is being refined right now, but adds: “Our immediate focus is on using cultivated fat in our own Mosa burgers, but we’re also in discussions with several plant-based product producers about potential collaborations.”
+
+Hybrid meat has been described by investors as the most viable way of commercialising cultivated meat at the moment, thanks to the high costs and scalability challenges. Most cultivated meat products that have come to market have been in hybrid format – Eat Just, the only company to sell these proteins in a supermarket, uses only 3% of cultivated cells in its Good Meat chicken for retail.
+
+When Mosa Meat co-founder Dr Mark Post first unveiled a cultivated meat burger in 2013, the two proof-of-concept patties cost $330,000. The firm has since managed to slash costs repeatedly. In 2020, it cut the price of its growth medium by 80-fold, and a year later, reduced the cost of its fat medium by 66 times.
+
+In May 2023, it opened what it claims is currently the world’s largest cultivated meat facility in Maastricht. This “cultivated meat campus” is its fourth plant, expanding its footprint to 7,340 sq m (79,007 sq ft), and has a 1,000-litre bioreactor scale that can produce “tens of thousands of cultivated hamburgers”.
+
+## Could cultivated beef fat take on tallow?
+
+It’s been a tough time for the cultivated meat industry, both from a policy and financial perspective. In the EU, Italy has banned these proteins, and countries like France and Hungary have tried to do so too. Across the pond, policymakers in over a dozen states have proposed a ban, with Florida and Alabama being successful.
+
+But with efforts to greenify the EU’s food system on the rise, and the EU Commission batting away arguments to justify a cultivated meat ban, there are signs that regulatory progress could accelerate here. A 2024 survey of 16,000 citizens from 15 EU countries found that Europeans are largely in favour of cultivated meat if it passes safety assessments from food regulators, and a majority are willing to try it.
+
+And while investment in cultivated meat has been decreasing (dropping by 75% in 2023, followed by another decline in 2024), Mosa Meat was one of the outliers, raising €40M ($42.4M) in a funding round in April. It took total investment in the company to over $135M, with backers including Mitsubishi Corporation, Dutch state investor Invest-NL, and Leonardo DiCaprio.
+
+The other reason why Europe needs cultivated meat is the climate impact. Livestock farming takes up 71% of the EU’s agricultural land and contributes to 84% of its food system emissions, but meat and dairy only provide 35% of calories and 65% of proteins in the region.
+
+According to an independent life-cycle assessment, cultivated beef can cut emissions by 93%, use 95% less land, and consume 78% less water than its conventional protein.
+
+Another beef product bad for the planet is tallow, which has exploded in popularity thanks to skincare influencers on TikTok and brands looking to move away from seed oils. Does Mosa Meat see an opportunity to tap into the consumer market for this fat too?
+
+Bosch isn’t ruling anything out. “While our current focus is on developing complete products, such as our Mosa burgers, we remain open to exploring creative culinary applications for our cultivated fat in the future,” he says.",www.greenqueen.com.hk,2025-04-08,16,Mosa Meat Files for EU Approval of Lab-Grown Beef Fat for Blended Meat,article,0.03475011116,64,215,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/eatkinda-cauliflower-ice-cream-new-zealand-us-4/,false,"The content is promotional and describes the platform itself, not a specific news event.",eatkinda-cauliflower-ice-cream-new-zealand-us-4 - Green Queen,Courtesy: EatKinda,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,eatkinda-cauliflower-ice-cream-new-zealand-us-4 - Green Queen,article,0.01711217616,26,170,199.546988
+https://www.greenqueen.com.hk/rice-climate-change-arsenic-emissions/rice-climate-change-arsenic-emissions-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",rice-climate-change-arsenic-emissions-social - Green Queen,Courtesy: Tonhom27/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,rice-climate-change-arsenic-emissions-social - Green Queen,article,0.01717015578,26,167,199.546988
+https://www.greenqueen.com.hk/ultra-processed-foods-weight-loss-vegan-plant-based-meat/,true,Reports on a specific study and its findings in a news-like format.,Want to Lose Weight? Ditch Your Meat for Ultra-Processed Plant-Based Alternatives,A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss.,"# Ultra-Processed or Not, Ditching Meat for Plant-Based Foods Can Help You Lose Weight: Study
+
+4 Mins Read
+
+## A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss.
+
+The backlash against ultra-processed foods (UPFs) has cast a dark cloud over plant-based meat alternatives, which have been bundled in the same group as sugary sodas, salty snacks, and packaged cakes and muffins.
+
+For many, UPFs have now become synonymous with unhealthy food, confirming the fears of many nutritionists who have warned against correlating processing with nutrition. In that vein, meat analogues have obtained a bad rep in some circles, despite containing less saturated fat, more fibre, and an equivalent amount of protein compared to animal products.
+
+Meanwhile, the rise of obesity and Ozempic are making Americans rethink the way they eat. Brands are responding with products supporting GLP-1 drug users, while consumers are cutting back on foods high in fat, salt or sugar.
+
+And according to a new study by the Physicians Committee for Responsible Medicine (PCRM), swapping meat with plant-based foods, whatever the level of processing they may have gone through, can lead to significant weight loss.
+
+“Our research shows that choosing a bagel instead of bacon for breakfast or a veggie burger instead of a hamburger for dinner is the best option if you are looking to lose weight,” said Hana Kahleova, director of clinical research at PCRM.
+
+## Cutting out meat and dairy the top cause of weight loss
+
+UPFs are a part of the Nova classification, which groups foods based on the level of processing. The first category comprises unprocessed or minimally processed foods (like fruits and vegetables), the second contains ‘processed culinary ingredients’ (like nut and seed oils, or salt), and the third is made up of processed foods with enhanced shelf lives (think tinned fish, salted nuts, breads and cheeses).
+
+Foods produced via industrial techniques like extrusion or pre-frying, as well as those with cosmetic additives, are placed in the final category. These UPFs include everything from ice creams, sugary cereals, and packaged breads, to sausages, reconstituted meats, and plant-based analogues.
+
+PCRM’s research – published in the peer-reviewed Nutrition & Metabolism journal – is a secondary analysis of a 2020 study that assigned 244 overweight participants to an intervention or control group for 16 weeks, with those in the former adopting a low-fat plant-based diet with no calorie limit.
+
+That study suggested that the intervention group boosted their metabolism, lost weight, and improved their cardiometabolic risk factors, compared to those in the control group (who had made no dietary changes).
+
+This new analysis specifically looked at the role of processed foods, categorising all foods consumed by the participants using the Nova system. PCRM found that the top three predictors of weight loss were reduced consumption of processed animal foods (like smoked fish), unprocessed or minimally processed animal proteins (like milk, beef or eggs), and animal-derived UPFs (like cheese or fried chicken).
+
+## A ‘reminder’ that processed vegan food can be healthy
+
+The intervention increased the consumption of plant-based food against a decrease in animal proteins across all four Nova categories. And no amount of processing showed any sign of impact on weight when it came to vegan products.
+
+Each 50g reduction of processed animal-derived foods per day resulted in a loss of 1kg, as did a 63g decrease in unprocessed animal proteins and a 120g reduction in animal-based UPFs.
+
+Participants following a vegan diet shed an average of 5.9kg compared to the control group, confirming that swapping meat and dairy for plant-based foods was associated with “clinically significant weight loss”.
+
+“Filling your plate with plant-based foods – even if they are considered ultra-processed like soy milk and vegan meat and yoghurt alternatives – instead [of] animal products can have a positive impact on your weight and overall health,” said Kahleova, who was the study’s lead author.
+
+The researcher ascribed these findings to reduced fat and energy intake, higher fibre consumption, and calorie burn from increased after-meal metabolism.
+
+“Our new study is an important reminder that plant-based foods that are considered processed, like canned beans, cereal, and veggie burgers, are actually part of a healthy diet that can help fight America’s diet-related chronic disease epidemics,” said Kahleova.",www.greenqueen.com.hk,2025-03-25,30,Swapping Meat for Ultra-Processed Vegan Food Can Lead to Weight Loss,article,0.02647696712,51,201,199.546988
+https://www.greenqueen.com.hk/grass-fed-beef-pasture-raised-cattle-climate-change-industrial-farming/,true,Reports on a specific study and its findings about grass-fed beef and its environmental impact.,"Grass-Fed Beef A Bogus Climate 'Solution' That Misleads Consumers, Confirms Study","Grass-fed beef is as bad for the planet as industrial farming, and significantly more carbon-intensive than plant proteins, a new study has found.","# Grass-Fed Beef A Deceptive Climate ‘Solution’ That Misleads Consumers, Confirms New Study
+
+5 Mins Read
+
+## Grass-fed beef is as bad for the planet as the industrial version, and significantly more carbon-intensive than plant proteins, a new study has found.
+
+You may be eating grass-fed beef because you’ve been told it’s better for the climate. Turns out this claim is misleading “a large portion of the population who really do wish their purchasing decisions will reflect their values”, according to Gidon Eshel, an environmental physics professor at Bard College and the lead author of a new study lifting the curtain on the planetary impact of beef.
+
+Proponents of grass-fed beef argue that it’s more environmentally friendly because cattle grazing can enhance soil carbon sequestration (offsetting production emissions in the process), but Eshel and his colleagues found that this wasn’t the case.
+
+Published in the Proceedings of the National Academy of Sciences journal, their research suggests that beef derived from cows only raised on pastures does not present a climate benefit over grain-fed beef. Even the most efficient grass-fed operations had 10-25% higher emissions than industrially farmed beef. The former were also three to 40 times more carbon-intensive than proteins derived from plants or other animals.
+
+In fact, replacing cropland-based beef with plant proteins is “far more environmentally lucrative”, according to the authors. While this is not the first study proving that grass-fed beef is a source of greenwashing rather than a climate solution, it’s still a damning indictment of the claim that any kind of beef is good for the planet.
+
+## Grass-fed beef is just as bad as industrial farming
+
+Beef is the most polluting food on Earth, generating twice as many emissions as the second-worst product (dark chocolate). About half of these emissions come from methane, a harmful gas 80 times more potent than carbon over a 20-year period.
+
+The average cow produces 200 lbs of methane a year – about half the emissions of an average car. According to the UN, cattle are responsible for over 60% of livestock emissions, which itself account for up to 20% of global greenhouse gas emissions.
+
+In the US, only about 5% of cows are grass-fed, with the majority being raised in concentrated animal feeding operations (CAFOs), which are not just harmful to the animals, but also to human health and the planet.
+
+Eshel and his colleagues used newly available estimates of beef cattle yields, herd methane production, and feed needs from across the US, and factored this data into a model that simulated and compared the emissions of grass-fed and industrial beef.
+
+They incorporated estimates on the carbon uptake of grasslands into the model and excluded lush pasturelands with high rainfalls where other crops could be grown. This was done to align with the idea that cattle should only eat what humans cannot, and thus not take up land suitable for growing food crops.
+
+The researchers found that grass-fed beef produces more emissions than industrial beef. While the carbon footprint of the former shrunk after factoring in the effects of soil carbon sequestration, it was still not low enough to position grass-fed beef as a better-for-the-planet solution.
+
+This is because soil sequestration through grazing reduced grass-fed beef’s emissions from 280-390 kg of CO2e per kg of protein to 180-290 kg of CO2e, but industrial beef’s emissions were still at 180-220kg of CO2e.
+
+“Accounting for soil sequestration lowers the emissions, and makes grass-fed beef more similar to industrial beef, but it does not under any circumstances make this beef desirable in terms of carbon balance,” Eshel told the Washington Post. “That argument does not hold.”
+
+## Swapping beef for plant proteins could bring large climate benefits
+
+In stark contrast, non-beef alternatives generated 10-70 kg of CO2e per kg of protein, meaning that plant-based alternatives, pork, poultry, cheese and milk produced just 5-35% of the emissions of the least intensive grass-fed beef modelled in the study.
+
+The researchers highlight how beef only contributes 5-20% of the calories from protein intake in the US, despite its production dominating the resource use in the food industry.
+
+“Compared with non-beef alternatives, grass-fed beef yields at most one-tenth of the protein per kg CO2eq emitted regardless of agricultural intensity,” the study reads. “Beef – extensive, intensive, or anything in between – is not a competitive form of resource use.”
+
+The authors argue that pasturelands should be rewilded to provide nature-based carbon sequestration and biodiversity benefits, as well as boost food security. Plant proteins can prove handy here – if 120 million hectares of semi-arid rangeland in the US were converted from beef to plant production, it would save annual emissions between 85 and 195 million tonnes of CO2e.
+
+Likewise, croplands in high-rainfall areas can be repurposed from beef grazing to plant-based food for direct human consumption. Using only as much of these areas as required to replace protein from beef with plants would lower yearly emissions by 260 to 400 million tonnes of CO2e and free 50 to 120 million hectares of farmland.
+
+Environmental journalist George Monbiot has famously railed against grass-fed beef advocates, calling pasture-fed meat production the “major cause of agricultural sprawl”. “The world’s urban areas occupy just 1% of the planet’s land surface, in comparison with the 26% used for grazing. Agricultural sprawl inflicts a very high ecological opportunity cost: the missing ecosystems that would otherwise exist,” he wrote in 2022.
+
+“We live in a bubble of delusion about where our food comes from and how it is produced. We’ve been dealing in stories when we should be dealing in numbers,” he added.
+
+The new study is especially relevant as it comes during the tenure of Robert F Kennedy Jr as US health secretary. He has previously laid out plans to shift away from intensive meat production and advocated for grass-fed, pasture-raised meat, despite limited evidence about the latter’s health benefits, and a trove of evidence finding it just as bad for the climate.
+
+“I have a hard time imagining, even, a situation in which it will prove environmentally, genuinely wise, genuinely beneficial, to raise beef,” Eshel told the Associated Press. His advice for people who truly want to look after the planet? “Don’t make beef a habit.”",www.greenqueen.com.hk,2025-03-26,29,Grass-Fed Beef A Bogus Climate 'Solution' That Misleads Consumers: Study,article,0.03096405469,56,209,199.546988
+https://www.greenqueen.com.hk/plant-based-food-meat-dairy-jobs-economy-growth-gdp/plant-based-food-meat-dairy-jobs-economy-growth-gdp-3/,false,"This is a description of the Green Queen platform, not a news article.",plant-based-food-meat-dairy-jobs-economy-growth-gdp-3 - Green Queen,Courtesy: Faunalytics,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-01,23,plant-based-food-meat-dairy-jobs-economy-growth-gdp-3 - Green Queen,article,0.01705726675,26,171,199.546988
+https://www.greenqueen.com.hk/gallup-poll-climate-change-denial-us-democrats-republicans/,true,Reports on a specific event (Gallup poll on climate change) with factual reporting and analysis.,"In Trump's America, Only 14% of Republicans Call Climate Change A Threat","More Americans now believe climate change is a serious threat, although this is outlined by a huge partisan divide.","# In Trump’s America, Only 14% of Republicans Call Climate Change A Threat
+
+5 Mins Read
+
+## More Americans now believe climate change is a serious threat, although this is outlined by a huge partisan divide.
+
+**This story is part of The 89 Percent Project, an initiative of the global journalism collaboration Covering Climate Now.**
+
+Despite voting in a climate denier to the White House, more and more Americans now call the environmental crisis a serious threat.
+
+Underlying trends may explain why that is the case. While 48% of US consumers are now worried about the impact of climate change (up from 44% in 2023), the sentiment is driven by Democrats and independents, 78% and 52% of whom feel this way, respectively.
+
+In contrast, just 14% of Republicans are threatened by the climate crisis, despite last year’s floods hitting red states the most. Still, overall, the belief that climate change is putting Americans at risk is at its highest since pollster Gallup began its surveys in 1997.
+
+This latest poll, covering 1,000 participants from all states and the District of Columbia, shows that women, Gen Z and young Millennials, and non-white consumers are more likely to hold this belief.
+
+The result depict how public opinion differs sharply from that of the Trump administration, which has rolled back a number of actions meant to protect Americans from the crisis.
+
+## Does the media exaggerate climate change effects? Americans think so
+
+The percentage of Americans who believe that the effects of global warming have already begun is now 63%, beating the all-time high of 2017 by one percentage point. This is echoed by 91% of Democrats and 52% of independents, both showing increases from 2024, but only 31% of Republicans (compared to 35% last year).
+
+This comes after the country was hit with some of the worst climate disasters last year, including Hurricane Milton, Hurricane Helene, and the wildfires in southern California, which collectively caused $163B in economic damages. A separate Gallup poll last month found that 37% of Americans have personally been affected by an extreme weather event in the past two years.
+
+Meanwhile, 62% of Americans believe temperature increases are a result of human-caused pollution – for context, 99.9% of global climate scientists say climate change is caused by human activity, a consensus as strong as the belief that gravity exists. Again, young women of colour who vote Democrat or skew independent are more likely to feel this way.
+
+Despite all this, 41% of Americans think the media exaggerates the seriousness of climate change, up by 38% last year and the highest in a decade. And the share of respondents who believe the media is underestimating the gravity of the crisis has reduced by one percentage point this year to 38%.
+
+The partisan divide is stark here. While two-thirds of Democrats believe the media should be doing more to highlight the impact of climate change, only 6% of Republicans agree. On the other hand, 78% of the latter say coverage of the crisis is overstated, compared to 6% of blue voters.
+
+“Heavy news coverage of several catastrophic environmental events in the past year could be contributing to these patterns,” explains Lydia Saad, a senior editor at Gallup.
+
+## Climate change is low on the list of environmental worries
+
+The Gallup poll, which uses the terms ‘climate change’ and ‘global warming’ interchangeably, assessed Americans’ concerns about a variety of environmental issues.
+
+Climate change is the aspect they’re least worried about, with only 63% naming it as such. The extinction of animal and plant species and the loss of tropical rainforests are more pressing concerns (64% and 67%, respectively).
+
+Far more folks are worried about air pollution (70%), and improper waste management (75%). Water pollution seems to affect Americans the most, with 80% concerned about the pollution of rivers, lakes, and reservoirs, as well as drinking water.
+
+“Americans appear to be taking climate change more seriously today than a year ago, with higher percentages saying the effects of global warming are evident and fearing it will negatively affect them in their lifetime. Yet, their personal worry about the problem is flat,” says Laad.
+
+51% of Americans don’t find climate change to be a serious threat, a higher share than those who do. It’s consistent with other polls that show high rates of climate denialism in Congress and scepticism among members of the public.
+
+The Gallup poll is an example of the action-intention gap that punctures climate action. Ahead of last year’s presidential election, 86% of Democrats, 75% of independents, and 62% of Republicans said they’d vote for candidates who support “aggressive policies to reduce climate change”.
+
+However, the man in charge, Donald Trump, is a climate sceptic. As president, he rolled back over 100 Obama-era environmental policies in his first term, and is building on that again, wrecking a lot of the potential good that could have stemmed from the actions of the previous administrations, which made the largest climate investment in American history with the Inflation Reduction Act.
+
+Trump’s pattern – fuelled by tech billionaire Elon Musk’s cost-cutting initiatives – will continue, but will ordinary Americans end up paying the price?",www.greenqueen.com.hk,2025-04-22,2,Gallup Poll: Only 14% of Republicans Threatened By Climate Change in Trump Era,article,0.02797776673,55,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-1-2/,false,"The content is an introduction to the website, not a news article.",future-food-quick-bites-0804-1 - Green Queen,Courtesy: Ten Speed Press/Bold Bean Co/La Vie,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,future-food-quick-bites-0804-1 - Green Queen,article,0.01686530838,26,172,199.546988
+https://www.greenqueen.com.hk/can-microalgae-oil-replace-palm-oil/,true,Reports on a specific research finding (microalgae oil as palm oil alternative) with news-style reporting,Can Microalgae Oil Replace Unsustainable Palm Oil?,"Looking for sustainable alternatives to deforestation-inducing palm oil, researchers in Singapore have unlocked the potential of microalgae.","3 Mins Read
+
+In a bid to replace palm oil, scientists at the Nanyang Technological University (NTU) in Singapore are looking underwater. A research team claims that oil extracted from specific strains of microalgae coil offer a viable alternative to the environmentally-harmful conventional choice.
+
+The oil is claimed to offer personal health and sustainability benefits, according to findings published in the *Journal of Applied Phycology* earlier this year. In the publication, extracted microalgae oil is shown to lower cholesterol levels and contain fewer saturated fatty acids than palm oil, which are linked to heart disease and stroke risk. Environmentally speaking, the microalgae is regenerative, and abundant and harvesting is far less impactful than the deforestation linked to the palm oil industry.
+
+## Undermining palm oil’s monopoly
+
+The boycotting of palm oil has long been an issue. From an environmental standpoint it is an option that deserves more thought, from a practical point, it is difficult. Numerous products, across food and beverage, beauty and pharmaceutical applications, use palm oil.
+
+To this end, instead of simply replacing the cost-effective ingredient, companies have sought to source ‘deforestation-free’ oil. This is not without its issues. Similar to illegal logging, it can be difficult to validate supply chain transparency. Cultivated alternatives appear to be a safer option and have drawn the attention of high-profile investors, including Bill Gates, but the need for entirely palm oil industry-removed alternatives remains.
+
+Researchers at NTU partnered with peers at the University of Malaya in Malaysia. Together, they created a microalgae oil that could feasibly replace palm oil as an ingredient in various products. The process is claimed to have involved combining an algae solution with a naturally-occurring acid, before exposing the concoction to UV light to speed up photosynthesis. 14 days later, the microalgae were processed and treated with methanol to separate oils and proteins. The oil was collected and tested, proving suitable for edible applications.
+
+The combined team calculated that a 100-gram bar of chocolate would need oil extracted from 160 grams of microalgae. This was deemed sufficient initial trialling to conclude that the oil has significant application potential throughout the agri-food-tech industry.
+
+“Developing these plant-based oils from algae is yet another triumph for NTU Singapore as we look to find successful ways to tackle problems in the agri-food-tech chain, especially those that have an adverse impact on the environment,” William Chen, DSc, director of NTU’s Food Science and Technology Program, said in a statement. “Uncovering this as a potential human food source is an opportunity to lessen the impact the food supply chain has on our planet.”
+
+## NTU embracing the future of food
+
+NTU has been making inroads into future-friendly innovations. In December last year, it unveiled a new course module dedicated to meat alternatives that began in January this year. The move represented a first of its kind in Southeast Asia and highlighted the changing tide of food production. The course was developed alongside the Good Food Institute Asia Pacific.
+
+Also in December 2021, the university revealed one of its teams, also led by Professor William Chen, had successfully synthesised a plant-based emulsifier to replace eggs and dairy. A project to investigate the potential for food waste reclamation, the emulsifier was generated from spent brewing grains and holds commercial potential. It is being tested across a number of food and beverage types, including milk and ice cream. Mayonnaise and whipped cream applications have already proved successful.
+
+*Lead photo by Eva Elijas at Pexels.*",www.greenqueen.com.hk,2025-04-09,15,Can Microalgae Oil Replace Unsustainable Palm Oil?,article,0.02510904249,44,203,199.546988
+https://www.greenqueen.com.hk/califia-farms-refreshers-flavored-plant-based-milk-drink/,true,"Reports on a specific product launch by Califia Farms, a company action, in a news-style format.",Are Flavoured Milks the Next Big Thing in Plant-Based?,"Califia Farms has launched a line of juice-led refreshers using coconut cream, tapping into the growing trend for flavoured plant-based milk.","# The New Pink Drink: Are Flavoured Milks the Next Big Thing in Plant-Based?
+
+4 Mins Read
+
+## Califia Farms has launched a line of summer-coded fruity drinks using coconut cream, tapping into the growing trend for flavoured plant-based milk.
+
+Los Angeles-based Califia Farms is going back to its juice roots with its latest product range. The plant-based milk company has introduced Creamy Refreshers, which combine fruit juice with coconut cream, for a summery take on non-dairy coolers.
+
+First debuted at Natural Products Expo West this month, the four-strong lineup is available nationwide at Target, Albertsons and Kroger, with each 48oz bottle priced at $6. They will also appear during Weekend 1 at Coachella, courtesy of The 818 Outpost hosted by Kendall Jenner’s tequila brand.
+
+“Over the last 15 years, Califia Farms has loved experimenting with the endless possibilities of plants. Creamy Refreshers is a perfect example of how that innovation unlocked something new, delicious, and fresh,” said Califia Farms CMO Suzanne Ginestro.
+
+## Califia Farms targets thirst for lower-sugar juice
+
+The dairy-free refreshers are said to have less sugar than leading competitors, and are targeting Gen Z and millennial cohorts, who drink more juice than other Americans, according to Califia Farms. This was “evidenced by the cascades of social media moments showing influencers’ fun beverages treats throughout the day”, the brand said.
+
+In the past year, nearly two-thirds of US consumers consumed juice weekly, and concerns around ingredient use are prominent. GlobalData research shows that sugar reduction claims are the most popular benefit in the non-alcoholic beverage space.
+
+Each of Califia Farms’s refreshers mixes coconut milk with real fruit juice, cane sugar, coconut water, stevia leaf sweetener, natural flavours, and more. The Key Lime Colada contains 8g of sugar per 8oz serving, the Strawberry Creme and Piña Colada refreshers have 9g each, and the Orange Creme version has 10g of sugar.
+
+“Today’s consumer embraces mindful indulgences, and we’re proud to bring a new little sweet treat to retail shelves,” said Ginestro. The refreshers will help Americans beat the heat while mitigating the reason why that heat exists in the first place – dairy’s impact on the planet is much higher than plant-based alternatives.
+
+These are the latest in a host of new products launched by the company in recent weeks. In December, it launched single-serve matcha and chai lattes (made from a base of almonds), which contain 40% less sugar than average coffee and tea blends on the market.
+
+Last month, it expanded its clean-label range in the UK with a three-ingredient Simple & Organic lineup, starting with almond and oat milk. And to celebrate its 15th anniversary, it introduced a limited-edition Birthday Cake almond creamer this month, alongside a pistachio-almond creamer, organic cashew milk, and espresso-blend cold brew.
+
+## Flavoured plant-based milks are all the rage
+
+Califia Farms’s refreshers come at a time when innovation is ripe in the plant-based milk sector – and it likely needs to be, considering that a third of Americans still haven’t found a non-dairy product that meets all of their needs.
+
+Sales of milk alternatives were down by 5% last year, but sales of multi-ingredient milks and coconut milk were up by 10% and 28%, respectively. And while nearly half of American households buy plant-based milk, companies are looking to further encroach upon that share with innovative new products.
+
+Flavoured alt-milk products are a good opportunity here, and Califia Farms has recognised that with the new fruity refreshers. For example, Diageo this month released two non-dairy versions of its popular Baileys cream liqueur. Made with oat milk, they’re available across the US in Coffee Toffee and Cookies & Creamy variants.
+
+Kate Farms, meanwhile, deep-dived into flavoured products with its Kids Nutrition pea protein shakes, which come in chocolate, strawberry, and vanilla variants, and contain 27 vitamins and minerals. Similarly, Elmhurst 1925 has come out with vanilla-flavoured pistachio and cashew milks in recent weeks.
+
+This trend transcends the US. In the UK, Continental Wine & Food has launched Lacey’s Vodkashake, a line of dairy-free cream liqueurs available in strawberry and banana flavours. Alpro, meanwhile, introduced a caramel barista milk made from soy and oats.
+
+And this month, Oatly released vanilla and caramel oat milks at Nordic coffee chain Espresso House. They’re part of its iKaffe range (the regional name for its barista edition) and available in both hot and cold drinks.",www.greenqueen.com.hk,2025-04-01,23,Califia Farms Refreshers: Are Flavoured Milks the Next Big Thing in Plant-Based?,article,0.02651187226,50,209,199.546988
+https://www.greenqueen.com.hk/category/green-business/,false,Contains multiple articles with 'Read More' links rather than a single news article,Green Business - Green Queen,none,"Browsing Category
+
+# Green Business
+
+Atlantic Natural Foods, the plant-based company behind Loma Linda and Tuno, has filed for bankruptcy months after withdrawing from a takeover deal by Above Food.
+In the latest example of the financial challenges facing the plant-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US food tech startup Perfect Day has been hit with a false marketing lawsuit for its FDA-approved, animal-free dairy whey protein.
+Months after ending its lawsuit with a co-manufacturing partner, Californian precision fermentation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+While US tariffs keep business leaders and investors on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Steve Simitzis is a Partner at Solvable!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US consumers value authenticity over science in their beliefs around food and agriculture, with a majority seeking truth as ""simple, safe and familiar"", a new survey has found.
+How do you define truth when it comes to the food system!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food delivery giant Just Eat Takeaway's German arm has introduced plastic-free food boxes using Xampla's plant-based, 100% biobased Morro Coating.
+In addition to its partnership with seaweed packaging maker Notpla, Just Eat Takeaway has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth with retail expansions and prioritises cash reserves.
+It's never easy to be a business leader, and it feels!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With all the uncertainties around global tariffs, most industries are in a precarious position, including food tech. Here's what sector VCs are advising startup founders about the global trade war.
+It's only mid-April, but 'tariff'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mill, a startup tackling food waste through a smart recycling bin, has reached $20M in revenue and rolled out a product designed for the workplace.
+As food waste becomes a greater priority for businesses in the US, Californian startup!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Bodil Sidén is a General Partner at Kost!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here's how it's doing it.
+Six months after forming a partnership with Chinese fermentation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed.
+The majority of people who don't consume oat milk, vegan Cheddar or!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York-based Actual Veggies has become the exclusive veggie burger supplier for Compass Group-owned Eurest, the caterer for some of the biggest companies in the US.
+Employees at Americas largest companies, including the majority of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swiss fermentation firm Cultivated Biosciences has unveiled a new brand identity and its debut product, a yeast-derived ingredient to replace animal-based and industrial emulsifiers.
+Zurich-based Cultivated Biosciences has rebranded to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Matteo Leonardi is an Investment Manager at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What's the best way to relatably communicate the carbon footprint of food products on their packaging?
+What do a running man, a banana, and a footprint all have in common?
+No, it’s not the start of a bad joke, but each of these items!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate.
+Can growing and eating more plants equal more jobs? That's the central argument from a new report suggesting that the US could!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian Plant Proteins, which went into insolvency last year, has been acquired by investment firm My Co and will resume operations next month.
+My Co, the investment vehicle of the Paule Family Office, has taken over Melbourne-based!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Green Business - Green Queen,article,0.03809268079,26,290,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-8/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",future-food-quick-bites-1504-8 - Green Queen,Courtesy: Planted,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-8 - Green Queen,article,0.016836465,26,175,199.546988
+https://www.greenqueen.com.hk/extended-reality-augmented-plant-based-meat-food/extended-reality-augmented-plant-based-meat-food-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",extended-reality-augmented-plant-based-meat-food-social - Green Queen,Courtesy: Aleksandr Korchagin/Redefine Meat | Illustration by Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,extended-reality-augmented-plant-based-meat-food-social - Green Queen,article,0.01711945546,26,169,199.546988
+https://www.greenqueen.com.hk/turtletree-intentional-ironkind-animal-free-lactoferrin-supplement/turtletree-intentional-ironkind-animal-free-lactoferrin-supplement-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",turtletree-intentional-ironkind-animal-free-lactoferrin-supplement-1 - Green Queen,Courtesy: Intentional,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-04,20,turtletree-intentional-ironkind-animal-free-lactoferrin-supplement-1 - Green Queen,article,0.01726570086,26,172,199.546988
+https://www.greenqueen.com.hk/novo-nordisk-ultra-processed-foods-plant-based-meat/novo-nordisk-ultra-processed-foods-plant-based-meat-1/,false,"The content is a description of the website, not a news article.",novo-nordisk-ultra-processed-foods-plant-based-meat-1 - Green Queen,Courtesy: Wageningen University & Research,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,novo-nordisk-ultra-processed-foods-plant-based-meat-1 - Green Queen,article,0.01726166863,26,166,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-vegan-chicken-fillet-supreme-social/,false,"The content is a description of the Green Queen platform, not a news article.",heura-swap-vegan-chicken-fillet-supreme-social - Green Queen,Courtesy: Heura Foods/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-vegan-chicken-fillet-supreme-social - Green Queen,article,0.01713371966,26,171,199.546988
+https://www.greenqueen.com.hk/extended-reality-augmented-plant-based-meat-food/extended-reality-augmented-plant-based-meat-food-2/,false,"The content is a description of the website and its mission, not a news article.",extended-reality-augmented-plant-based-meat-food-2 - Green Queen,Courtesy: TAUCHI,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,extended-reality-augmented-plant-based-meat-food-2 - Green Queen,article,0.01709211692,26,168,199.546988
+https://www.greenqueen.com.hk/author/maricel-saenz/,false,"This is an author profile page, not a news article.","Maricel Saenz, Author at Green Queen",none,"
+	 
+ Maricel Saenz is the founder and CEO of Compound Foods, a food tech company creating sustainable, beanless alternatives to coffee and cocoa. Originally from Costa Rica and based in San Francisco, she’s building next-generation ingredients that help global brands derisk their supply chains while reducing environmental impact. It seems we can’t find what you’re looking for. Perhaps searching can help. 
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,"Maricel Saenz, Author at Green Queen",profile,0.01894530348,28,160,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-3/,false,"This is a description of the Green Queen platform, not a news article.",best-vegan-restaurants-hong-kong-2025-3 - Green Queen,Courtesy: Anay Mridul/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-3 - Green Queen,article,0.01695695794,26,180,199.546988
+https://www.greenqueen.com.hk/category/korea/,false,Contains multiple articles with 'Read More' links rather than a single news article,Korea - Green Queen,none,"Browsing Category
+
+# Korea
+
+South Korea's Millennial Flavor Town, a startup born out of a restaurant, has unveiled a marbled steak and shredded beef products made from traditional fermentation.
+Rivalling the growing crop of whole-cut meat alternative producers,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean cultivated seafood pioneer Umami Bioworks has teamed up with two biotech firms to set up a production line and path to market entry in South Korea.
+With cultivated meat progressing rapidly in South Korea – thanks to the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In a landmark ruling, South Korea's top court called on the government to strengthen its climate change action as the current policy does not protect constitutional rights.
+South Korea's climate law doesn't do enough to protect the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A team of researchers in South Korea have developed a gelatin-based scaffold that replicates the flavour and aroma effects of the Maillard reaction in cultivated meat.
+What if you put Jell-O in your steak?
+It may sound like a radical!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's Pulmuone is making its move into cultivated seafood with an R&D partnership with robotics company ABB.
+Seoul-based plant protein giant Pulmuone has partnered with Swiss robotics company ABB to advance AI-assisted!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's constitutional court today held its final hearing on four landmark cases brought by the public against the government's inaction on climate change. Experts say this could set a precedent.
+The South Korean government is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Korean food tech startup Simple Planet has received ₩11B ($8.1M) for a government project to boost food security, and targets regulatory approval for its cultivated meat ingredients next year.
+South Koreans could be eating cultivated!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Korean food giant CJ CheilJedang has introduced its plant-based dumplings to grocery stores inside US military bases in South Korea, with plans to extend the range and expand in other countries too.
+Plant-based options for US military!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Disney+ has announced that it will release a new thriller TV series based on the premise of cultivated meat, called Blood Free, on April 10.
+In a year where we've already seen another instance of regulatory approval, more public!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea has opened up the regulatory approval process for cultivated meat, after the Ministry of Food and Drug Safety established the framework for these applications.
+During the launch of the APAC Regulatory Coordination!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korean cultivated meat startup Simple Planet has raised ₩8B ($6M) in a pre-Series A funding round to optimise its technology for its powdered ingredient, secure regulatory approval, and expand internationally.
+Simple Planet's ₩8M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In a landmark decision, South Korea's parliament has banned the country's dog meat trade, after years of decline in consumption and an increase in pet adoption over the last few decades. It's a move hailed by youngsters and animal rights!-->…
+
+Read More...
+
+Read More...
+
+A new report by marketing activism group Clean Creatives explores how Asia's fossil fuel industry is failing communities in the region, using greenwashing techniques to shift the blame from its climate impacts. These include loyalty credit!-->…
+
+Read More...
+
+Read More...
+
+Launching this week, a new platform of industry stakeholders across nine Asia-Pacific countries is looking to facilitate collaboration to advance the regulatory approval of cultivated meat in the region.
+Established by the APAC Society!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by the APAC Society for Cellular Agriculture (APAC-SCA) has revealed that an overwhelming majority of South Koreans are willing to try cultivated meat at least once, while price and taste remain key barriers. Regulatory!-->…
+
+Read More...
+
+Read More...
+
+South Korea becomes the second nation in the space of two weeks to announce a national plan dedicated to boosting local plant-based food production and promoting alt-protein consumption.
+South Korea's Ministry of Agriculture, Food and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korean plant-based meat producer Unlimeat has partnered with US vegan egg brand Just Egg to unveil products using the latter's folded egg format. The collaboration will result in a vegan kimbap, which will go on floors in Gangnam in!-->…
+
+Read More...
+
+Read More...
+
+South Korean Starbucks branches have seen a surge in sales of recently introduced plant-based meat dishes. The chain has reported that it sold more than 100,000 products in just two weeks.
+The plant-based meat used in the new Starbucks!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The South Korean food tech pioneer, Armored Fresh, has announced the launch of Oat Milk Cheese slices, marking another milestone in its mission to disrupt the dairy industry.
+Armored Fresh says it has successfully crafted the first!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In need of some cooking inspiration? We've got just the delicious, Asian recipes for you!
+Kelly Choi, founder of the Asian snack, drinks and meal kit company Kelly Loves, is all about plant-based deliciousness. In fact, her mission is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Indonesian food-tech startup Green Rebel is broadening its presence across the Asia-Pacific, establishing partnerships with top quick service restaurants including Starbucks Malaysia and Nando’s Singapore, as it gears up for a series A!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Korea - Green Queen,article,0.03832052239,26,290,199.546988
+https://www.greenqueen.com.hk/national-school-lunch-program-whole-milk-plant-based-dairy-act/,true,Reports on a specific event (bipartisan bill) with news-style reporting,Democrats & Republicans Unite in Push for Non-Dairy Milk in Schools,A bipartisan bill is urging Congress to provide non-dairy milk options in the National School Lunch Program to support lactose-intolerant students – and save money.,"# Milk Aisle Consensus: Democrats & Republicans Unite in Push for Non-Dairy Options in Schools
+
+7 Mins Read
+
+## A bipartisan bill is calling on Congress to provide non-dairy milk options in the national school meal programme to cater to lactose-intolerant and diet-restricted students.
+
+It’s becoming rarer and rarer to see US Democrats and Republicans work together on a national-level issue, and yet one senator known for his bipartisan efforts is bucking the trend yet again.
+
+John Fetterman, a Democratic senator from Pennsylvania, is leading a bill to make non-dairy milk options more accessible in schools across the nation. Introduced last week, he was joined by fellow senators Cory Booker (the New Jersey Democrat who made headlines for the longest speech in Senate history last week) and John Kennedy (a Republican senator from Louisiana).
+
+They’re seeking to amend the National School Lunch Act to make plant-based milk more easily available in schools for children who cannot or do not drink dairy. Currently, to be reimbursed for their meal in schools, the act requires all kids to have cow’s milk on their trays, regardless of whether it suits them or not.
+
+“This bipartisan and bicameral legislation will bring greater equity to the lunchroom, by giving students the option to choose a nutritious milk substitute that meets their dietary needs,” said Booker.
+
+## What the plant-based milk bill would change
+
+The FISCAL Act focuses on plant-based alternatives “that are nutritionally equivalent to dairy milk for students who are lactose intolerant or may have other disabilities”.
+
+The existing school lunch law requires that schools “shall offer students a variety of fluid milk”. The proposed Freedom in School Cafeterias and Lunches (FISCAL) Act would see this language updated, replacing “fluid milk” with “milk, including fluid milk and plant-based milk”.
+
+In case a plant-based milk doesn’t meet the guidelines, the bill notes that these need to be “consistent with nutritional standards” established by the agricultural secretary.
+
+The existing act has a subparagraph that addresses non-dairy milk, which states that “a school may substitute for the fluid milk” if students can’t consume dairy because of a medical or dietary need, but this is only possible if the school notifies the state agency that it is making this change, and if the student gets a signed note from a parent or doctor.
+
+The FISCAL Act proposes removing this provision altogether to make plant-based milk options more equitable and on par with dairy in schools. “We need to be doing whatever it takes to make sure our kids are fed in school,” said Fetterman. “This bipartisan bill cuts the unnecessary red tape in our nutrition assistance programs so students can access meals that work for them and their dietary needs.”
+
+If passed into law, the act would require public schools to reimburse local school districts for a plant-based milk that’s nutritionally equivalent to dairy. The USDA already reimburses schools for 1% and non-fat cow’s milk, providing $1B to institutes across the country.
+
+## Why lawmakers are batting for plant-based milk
+
+One of the main drivers of the FISCAL Act is lactose intolerance, which affects around half of the nearly 30 million children who benefit from the National School Lunch Program (NSLP), according to the senators.
+
+“Most of this nation’s children of colour are lactose intolerant, and yet our school lunch program policy makes it difficult for these kids to access a nutritious fluid beverage that doesn’t make them sick,” said Booker, who is famously vegan.
+
+Indeed, lactose intolerance rates are especially high among people of colour, with 65% of Hispanic and 75% of Black Americans suffering from the condition. That number rises to 90% for Asian Americans and 95% for Native Americans.
+
+The senators also cite the USDA’s own findings, which indicate that 30% of milk cartons served in schools are thrown in the trash unopened. Another study found that kids discard 150 million gallons of milk per year, leading to food waste amounting to $400M in tax dollar losses.
+
+“There are over 30 million food-insecure children in this country, yet current school lunch policies waste $400M worth of food each year,” said Fetterman, underlining a growing climate and economic priority in the US. “Feeding our kids and keeping them healthy isn’t a red or blue issue.”
+
+## Milk is hot and whole in the MAHA era
+
+This latest effort comes a year after the USDA updated its Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) to allow recipients access to plant-based milk, yoghurt and cheese.
+
+They remain elusive in schools, and the sheer power of the dairy industry can be seen in the fact that students from institutes participating in the NSLP are legally barred from publicly criticising cow’s milk. This came to national prominence in 2023, when a student in Los Angeles won a lawsuit against her school, which ruled that students have a right to non-disruptive speech critical of dairy under the 1st Amendment.
+
+Milk is a hotly debated aspect of US school policy. The FISCAL Act itself is a companion measure to the Whole Milk for Healthy Kids Act, which seeks to overturn an Obama-era reform that prohibited full-fat milk from being part of the NSLP. That measure was aimed at reducing childhood obesity rates, and criticised by the dairy industry for plunging milk sales.
+
+The whole milk bill has gained bipartisan support in both the Senate and the House of Representatives, including Fetterman himself, who co-sponsored the legislation: “Kids need wholesome, nourishing food to grow strong and stay healthy, and whole milk is packed with the nutrients they need,” he said.
+
+It’s a sentiment echoed by the new health secretary, Robert F Kennedy Jr. As part of his Make America Healthy Again (MAHA) initiative, he has called for the Head Start programmes – which provide health and nutrition services for kids from low-income families – to switch from low-fat dairy to whole milk, and labelled the USDA’s dietary guidelines as “antiquated”.
+
+## We’ve been here before
+
+If all this feels familiar, that’s because it is. During his first term, President Donald Trump’s administration worked in tandem with the dairy industry, which bore the brunt of his then trade war. American dairy farmers faced $1.5B in retaliatory tariffs from China and Mexico.
+
+In 2018, the Trump government handed a $50M bailout to the industry, buying milk to give to food banks and schools, and made direct payments worth $127M to dairy farmers.
+
+Meanwhile, in 2023, under Joe Biden’s presidency, Fetterman, Booker and colleagues introduced the Addressing Digestive Distress in Stomachs of Our Youth (ADD SOY) Act, calling for public schools to offer dairy-free milk options to kids at lunch. That never went anywhere, but the FISCAL Act is the 2025 iteration of this bill.
+
+Here’s the thing, though. In the 2019 dietary guidelines, the USDA allowed schools to serve low-fat flavoured milk (overturning Obama-era legislation), despite 96% of public respondents being against the move. The agency is already in the crosshairs of the livestock industry over proposed recommendations to prioritise plant proteins in this year’s update to the guidelines.
+
+For a country whose policymakers ruled that pizza could be considered a vegetable in school lunches – thanks to lobbying efforts – the thirst for milk shouldn’t come as a surprise. In 2024 alone, the dairy industry spent over $7.6M lobbying for issues, including school lunches.
+
+There’s one key difference between the milk wars in Trump’s first and second terms. In 2018, even though milk production was on the rise, sales were not – they fell by 6% from the year before. In contrast, plant-based milks saw a 9% hike in sales.
+
+That is no longer the case, as the raw milk craze takes hold, thanks to RFK Jr and a suite of ‘wellness’ influencers, despite stark health warnings. Sales of dairy milk grew by 2% in 2024, with whole milk intake up by 3% – though unlike six years prior, non-dairy milk was on the decline, with sales dropping by 6%.
+
+It remains to be seen how the whole milk and plant-based acts end up. Dotsie Bausch, a vegan Olympic medallist who has helped eliminate the non-dairy surcharge in chains like Tim Horton’s and Dunkin through her non-profit, Switch4Good, puts it best: “It’s no longer 1945, and we are a multicultural nation and need individual free choice to reign. We don’t offer kids only one food to eat, and we must stop offering them only one drink.”",www.greenqueen.com.hk,2025-04-08,16,Democrats & Republicans Unite to Push for Non-Dairy Milk in School Lunches,article,0.03556760646,63,218,199.546988
+https://www.greenqueen.com.hk/category/kids/,false,Contains multiple articles with 'Read More' links rather than a single news article,Kids - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Children Kids Advice Safe Toys Healthy Eating Recipes,"Browsing Category
+
+# Kids
+
+Bridget Shirvell, author of Parenting in A Climate Crisis – which grew out of her eponymous newsletter – talks raising eco-conscious children, making the food-climate connection, and the importance of going outside.
+SF: How did you end!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Grow with Iris co-founder Amy Langfield explains why she created a free-from, plant-based milk for toddlers, and details her conquest to develop an all-conquering infant formula.
+Amy Langfield was an art teacher when her newborn!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US food tech startup PlantBaby has secured $4M to expand the reach of its plant-based Kiki Milk for kids and launch new products, including a grain-free option this year.
+Following several years of continuous revenue growth, PlantBaby!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Portuguese startup CarboCode, which is producing human-identical breast milk molecules via biocatalysis and fermentation, has raised $15M from investors.
+Based in Cantanhede, Portugal, biotech player CarboCode has closed a €15M ($15.3M)!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A teenager in Pennsylvania has sued major food firms like Coca-Cola and Nestlé for allegedly causing illnesses in kids with 'addictive' ultra-processed foods.
+Coca-Cola, Nestlé, Kraft Heinz, Mondelēz International and seven other Big!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Lypid has debuted its consumer brand via a partnership with Disney, serving vegan pork baos at the Moana 2 premiere in Hawai'i.
+At the world premiere of Disney's latest record-breaking film, Moana 2, Pua!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Amid the rise of gut health and GLP-1 drugs in the UK, Potina is making high-fibre banana oat milks for improved children's nutrition.
+As the UK pushes back against junk food advertising and begins embracing GLP-1 drugs to combat the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based meat leader Impossible Foods has rolled out three new products to appeal to families looking for convenient vegan options, including Disney-themed nuggets and pre-seasoned beef mince.
+Impossible Foods is channelling its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Whether it's for one-year-old toddlers or kids starting school, here are the best plant-based milk alternatives made specifically for children.
+There are a plethora of plant-based milks out there, serving a plethora of needs. Some!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eight US lawmakers explain how states can support climate change education in their schools.
+By Glenn Branch
+So you want to help to improve climate change education. Good for you!
+Climate change education is!-->!-->!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A review of climate studies has revealed how global heating and extreme weather events have affected children's education and performance in schools.
+There is ample evidence about the effects of climate change on children's mental and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Today's kids are more vulnerable to climate change than any generation, and thus more inclined to have consumption behaviours that are kinder to the planet – the meat industry is trying to derail that by influencing the education system.
+!-->!-->…
+
+Read More...
+
+Read More...
+
+Much like its 2000 prequel, Chicken Run: Dawn of the Nugget is establishing itself in the 2023 cultural zeitgeist – can it help change people's diets into something more sustainable and animal-friendly?
+""People want to know where their!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eating a vegan diet leading up to pregnancy can help lower the risk of developing hypertensive disorders like preeclampsia and gestational hypertension, according to a large-scale, 20-year-long American study.
+The new study, published!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Reframing climate change education around a message of “hopeful alarm” will not only underscore the threats we face, it will also show students how they can act to shape the future.
+By Jeffrey D. Corbin, Meghan A.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+These are the tried and tested vegan meat products my toddler loves and will eat up with no argument. It's an added bonus that the rest of the house loves them as well.
+In an ideal world, we would all be eating a whole food plant-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Feeding your child should not be a barrier to success, argues our special columnist Australian entrepreneur Glen Hare, and that means companies need explicit, comprehensive breastfeeding policies for working mothers.
+In a major and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Breast milk alternatives are poised to disrupt the infant formula market. Here are the players you need to know.
+The recent U.S. baby formula shortage has brought into sharp focus a need for alternatives to be brought to market. The!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Last month, a groundbreaking summit dedicated to the sustainability of school meals took place in Hong Kong, led by school students and The Alliance for Sustainable Schools (TASS).
+The event, which coincided with Earth Day, was!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Okay, it's taken me a few goes to figure out how to throw the best low-waste, vegan kids' birthday ever but I think I've cracked it. Other than the fact that the guests loved it and my little one was over-the-moon happy, I am most proud of!-->…
+
+Read More...
+
+Read More...
+
+Staying home with kids during the summer holidays can be really tough. You’ve probably tried dozens of activities during the first and second 'Rona waves and now you're scratching your head, especially if you are a conscious parent and!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Kids - Green Queen,article,0.03770757722,26,291,199.546988
+https://www.greenqueen.com.hk/perfect-day-animal-free-dairy-milk-whey-lawsuit/,true,Reports on a specific real-world event (lawsuit against a company) with news-style reporting,Perfect Day’s Animal-Free Milk Protein Hit with False Marketing Lawsuit,"US food tech startup Perfect Day has been hit with a false marketing lawsuit for its FDA-approved, animal-free dairy whey protein.","# Animal-Free Dairy Startup Perfect Day Accused of Misleading Consumers in New Lawsuit
+
+5 Mins Read
+
+## US food tech startup Perfect Day has been hit with a false marketing lawsuit for its FDA-approved, animal-free dairy whey protein.
+
+Months after ending its lawsuit with a co-manufacturing partner, Californian precision fermentation pioneer is now facing another legal challenge.
+
+This time, it’s about the company’s marketing rather than manufacturing, with the Organic Consumers Association and GMO/Toxin Free USA accusing it of “false, unfair and deceptive” advertising and “material omissions”.
+
+Filed in the Superior Court of the District of Columbia Civil Division, the complaint targets Perfect Day’s ProFerm ingredient, a recombinant beta-lactoglobulin protein approved for sale by the Food and Drug Administration (FDA). ProFerm is the base of Bored Cow’s animal-free milk line, Strive Nutrition’s FreeMilk range, Myprotein’s Whey Forward protein, and Unico Nutrition’s Apollo protein powder, among others.
+
+Trade groups describe precision fermentation as a combination of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest.
+
+The lawsuit takes issue with Perfect Day’s claim that its “bioengineered protein product is identical to cow-derived whey protein and creates milk that is identical to cow’s milk”, citing a 2024 study (refuted by Perfect Day) claiming that there were 93 unknown molecules, plus fungicide residue, in a Bored Cow product.
+
+## Why Perfect Day is being sued
+
+Described the innovation as “the world’s first nature-identical dairy protein, without any animal inputs”, Perfect Day’s ingredient has been used by a number of industry giants, including Nestlé, Unilever, and General Mills. It can be swapped with conventional whey in a range of applications, and offers a higher branched-chain amino acid content than any other whey protein on the market.
+
+Plus, it emits 91-97% fewer emissions, requires 29-60% less non-renewable energy, and consumes 96-99% less water than its cow-derived counterpart.
+
+However, the plaintiffs accuse Perfect Day of “misrepresentation to the FDA”, adding that the case is about violating the District of Columbia’s consumer protection law.
+
+“Perfect Day markets the ‘milk’ as ‘identical’ to cow’s milk. That’s what we’re going after them for. That kind of false advertising is illegal, and it’s something we can take direct legal action against,” Alexis Baden-Mayer, political director for the Organic Consumers Association, told Children’s Health Defense – this is the anti-vaccine disinformation organisation formerly helmed by Robert F Kennedy Jr, the US health secretary.
+
+The argument is based on a study by the Health Research Institute (HRI), which analysed ProFerm and a Bored Cow product and claimed that the ingredient contained only 13% cow’s whey protein, the rest comprising fungal proteins. It suggested that ProFerm had 93 fungal compounds unknown to science, and missed 69 nutrients found in cow’s milk.
+
+It alleged that Bored Cow is using the term ‘microflora’ to avoid calling its product ‘GMOs’, although the product website states that “there are no GMOs in the final product, because the microflora are carefully filtered out”. Additionally, HRI claimed that the novel compounds in ProFerm could be or become toxic, allergenic, disruptive to nutrition and biome function, and cause dysbiosis.
+
+The complaint also suggests that Perfect Day hasn’t proven its protein as safe for humans or the environment, despite the FDA’s GRAS (Generally Recognized as Safe) decision disagreeing with that assertion. “Many of the fungal proteins and compounds have not been adequately studied for human consumption, and ProFerm��s production process itself may pose environmental risks,” it reads.
+
+## Plaintiffs question FDA safety process, but have vested interests
+
+The suit is seeking declaratory relief and an injunction to “stop the deceptive marketing of ProFerm” in DC, and the plaintiffs are demanding a jury trial.
+
+In response to the study, Perfect Day told Green Queen last year that HRI hasn’t published or made its data publicly available, and questioned the “methods and materials used in testing the product”.
+
+“Bored Cow does not contain microflora. All microflora are filtered out in the final step of Perfect Day’s fermentation process, leaving only the pure protein that Bored Cow uses in their multi-ingredient, kinder, greener product,” a company representative said.
+
+“Additionally, this article contains inaccurate information on the FDA GRAS process. The FDA evaluation for our GRAS notification was very thorough and detailed on safety, nutrition, and quality. And, there are no fungicides used anywhere in our process for making whey protein from fermentation and, furthermore, no fungicide could be created as a result of our process.”
+
+Diana Reeves, executive director of GMO/Toxin Free USA, said it was “deeply concerning” that a “nutritionally devoid substance composed primarily of fungal proteins never before consumed by humans” could be labelled as cow-derived whey: “Allowing this aberration into our food supply and classifying it as GRAS highlights the urgent need to reevaluate our regulatory framework for food.”
+
+It comes at a time when the FDA’s rule that allows companies to self-affirm ingredients as safe (based on independent scientific evaluations) is under threat, thanks to RFK Jr’s Make America Healthy Again movement. Perfect Day, however, would not be affected by the removal of this provision, as it holds a ‘no questions’ letter from the FDA, indicating it has undergone safety assessments from the government body.
+
+It’s worth noting that the Organic Consumers Association has a vested interest here. The group has been described as engaging in “anti-science activities” and promoting anti-vaccine conspiracies, and counts anti-vaccine influencer Joseph Mercola as a donor.
+
+Meanwhile, Perfect Day – much like the alternative protein industry it’s in – has had a rollercoaster couple of years. While it partnered with food behemoths and said it was raising $90M in Series E funding, it sold off its consumer brands division, The Urgent Company, and gave away half of its stake in Indian manufacturer Sterling Biotech. Co-founders Ryan Pandya and Peramul Gandhi left the company early 2024, and TM Narayan (who took over from Pandya as interim CEO) exited earlier this year. So far, a new CEO has not been announced.
+
+*Green Queen has contacted Perfect Day with a request for comment.*",www.greenqueen.com.hk,2025-04-20,4,Animal-Free Dairy Firm Perfect Day Sued Over 'Misleading' Marketing,article,0.03079038666,56,214,199.546988
+https://www.greenqueen.com.hk/alchemy-circular-economy-tech-businesses-climate-change/alchemy-circular-economy-tech-businesses-climate-change-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",alchemy-circular-economy-tech-businesses-climate-change-2 - Green Queen,Courtesy: Alchemy,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-04,20,alchemy-circular-economy-tech-businesses-climate-change-2 - Green Queen,article,0.01733054596,26,168,199.546988
+https://www.greenqueen.com.hk/integriculture-lab-grown-meat-cell-cultured-duck-foie-gras-japan/integriculture-lab-grown-meat-cell-cultured-duck-foie-gras-japan-social/,false,"The content is a description of the Green Queen platform, not a news article.",integriculture-lab-grown-meat-cell-cultured-duck-foie-gras-japan-social - Green Queen,Courtesy: IntegriCulture,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,integriculture-lab-grown-meat-cell-cultured-duck-foie-gras-japan-social - Green Queen,article,0.01736619341,26,168,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/eatkinda-cauliflower-ice-cream-new-zealand-us-1/,false,"The content is promotional and describes the platform itself, not a specific news event.",eatkinda-cauliflower-ice-cream-new-zealand-us-1 - Green Queen,Courtesy: EatKinda,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,eatkinda-cauliflower-ice-cream-new-zealand-us-1 - Green Queen,article,0.01709202054,26,170,199.546988
+https://www.greenqueen.com.hk/odd-burger-us-expansion-trump-tariffs-canada-trade-war-vegan/odd-burger-us-expansion-trump-tariffs-canada-trade-war-vegan-1/,false,"The provided content is an about us section for a news platform, not a news article.",odd-burger-us-expansion-trump-tariffs-canada-trade-war-vegan-1 - Green Queen,Courtesy: Odd Burger,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-26,29,odd-burger-us-expansion-trump-tariffs-canada-trade-war-vegan-1 - Green Queen,article,0.01729904279,26,167,199.546988
+https://www.greenqueen.com.hk/yali-bio-designer-fats-plant-based-meat/,true,Reports on a specific company's (Yali Bio) development and funding in the plant-based food industry.,Yali Bio Brings ‘Designer Fats’ To The Table For Enhanced Plant-Based Meat And Dairy Developments,Yali Bio is developing a platform to allow the creation of custom designer fats for next gen plant-based meat and dairy manufacturers.,"3 Mins Read
+
+Californian startup Yali Bio was founded in 2021 to help improve the taste of plant-based food by focusing on fat. The company says that tempting meat eaters away from their favourite dishes is hard and this is because they expect a level of authenticity that many products can’t offer. The company’s hope is that their new range of ‘designer fats’ is the answer.
+
+Yali is in the process of developing a platform that will allow for fully tailored fat creations, for adding to alternative meat and dairy items. Synthetic biology and genomic tools are slated to be used in the process of fat development. Final products are claimed to be more sustainable than frequently used current oils, including coconut. They will be modified to offer comparable flavour and texture to animal-based fats.
+
+## Levelling up vegan meats
+
+“It is clear to me that the product quality and consumer experience has reached a plateau,” Yulin Lu, CEO and co-founder of Yali Bio told *TechCrunch*. “We see successful brands in the space of meat, but it is hard to go beyond that. There are so many premium meats people like, and the key missing component is the fat to elevate the quality of the product.”
+
+Lu and fellow co-founder Peng Xu have brought together their respective disciplines of food tech and synthetic biology to supersede conventional fat additives. Coconut oil is a commonly used fat in plant-based meats but it doesn’t offer the right flavour. To counteract this, manufacturers are topping up the umami notes with additives that prevent clean labelling. Yali Bio purports to be the answer to the issue.
+
+While some fat developers are innovating within the cultivated sector, using animal cells to generate cruelty-free fat deposits, Yali Bio has opted for precision fermentation. Since inception, it has created a library of microbe strains, initiated pilot testing and assessed small and medium scale production feasibility. It hopes to soon move into finalised product development.
+
+## Funding scale-up
+
+The company recently closed a $3.9 million seed funding round led by Essential Capital, with Third Kind Venture Capital and S2G ventures participating, alongside others. The round brought total funding to date to $5 million. Much of this is being used to construct a new laboratory, with product development and marketing activities being supported as well.
+
+“Anything that enables us to move from an animal-based agriculture to an animal-free world using bio manufacturing is a worthy pursuit,” Edward Shenderovich, managing partner at Essential Capital, told *TechCrunch*. “Yulin identified an important pain point in the adoption of plant-based, fermented and cultivated food. Most cultivated meat is just proteins, and we like to eat fat. Fat has been demonized, but it is making a comeback.”
+
+Yali Bio intends to reach full production capacity, barring any regulatory hurdles, within two or three years. Its customisable fat products will be available to all plant-based meat and dairy manufacturers looking to reduce or remove reliance on additives alongside imperfect fats.
+
+## New kinds of fat
+
+Replacing animal fat is not only good for health, it represents moves forward for the entire plant-based meat sector. A number of startups are looking to replace conventional animal-derived fats, with increasingly sophisticated methodologies. Repurposed fruit pits, smart fats, and fermented alternatives are all being developed.
+
+Looking specifically at fat that will work in meat substitutes, Sweden’s Mycorena has utilised fungi to create a breakthrough that makes steaks ‘juicy’. The company claims that its fat melts in a similar way to animal lipids, while being cooked and eaten, leaving no unusual aftertaste. Testing continues but effective marbling looks promising. Mycorena will be supplying its development on a B2B basis.
+
+*Lead photo of the Yali Bio team. Photo by Yali Bio.*",www.greenqueen.com.hk,2025-04-09,15,Yali Bio Brings ‘Designer Fats’ To The Table For Enhanced Plant-Based Meat And Dairy Developments,article,0.02581999632,45,204,199.546988
+https://www.greenqueen.com.hk/sustainable-fat-alternative-companies/,false,Reports on a specific topic (sustainable fat alternatives) and highlights specific companies and their developments.,The Business Of Fat: Meet The 5 Global Startups Working To Replace Animal Derived Fat,These five fat developers are creating sustainable alternatives to help replace animal fat in a number of applications.,"# The Business Of Fat: Meet The 5 Global Startups Working To Replace Animal Derived Fat
+
+5 Mins Read
+
+## The search for animal fat alternatives is taking off. Below, we highlight five food tech startups focusing on the business of fat.
+
+Demand for flavourful cultivated meats, realistic plant-based options, and palm oil-free products is increasing, and in parallel, a variety of fats are being developed to cover a spectrum of needs. Who are the key players in the category? Let’s take a closer look.
+
+## 1. NoPalm Ingredients
+
+Netherlands-based biotech startup NoPalm Ingredients has risen to the challenge of replacing environmentally damaging palm oil. It uses microbial oil in place of the unsustainable alternative and can be added to a variety of products, food, and cosmetics included. The company announced its first fundraising success earlier this month, scooping €1 million from the Future Food Fund, Green Creators, and ICOS Capital, amongst others.
+
+Fermentation technology is used to create the oil, with specific characteristics brewed into the microbial base. NoPalm uses waste feedstocks such as rejected produce and peelings. Any biomass that remains at the end of production can be reincorporated, creating a sustainable circular manufacturing model.
+
+“The oil produced by our yeasts is remarkably similar to plant-derived oils such as palm, sunflower and coconut,”Jeroen Hugenholtz, CTO and co-founder of NoPalm said in a statement. “Our yeasts contain high amounts of oil, much higher than the oil-containing crops, making the overall oil production much more efficient and less energy-intense than for vegetable oils. In addition, we have the great advantage that our microbial – fermentation – process is tunable allowing for the production of harder or softer oils depending on the need of the customer or application.”
+
+In 2021, the company won the ‘Most innovative F&B ingredient or Processing Technology’ award at the Fi Global Startup Innovation Challenge.
+
+## 2. Kern Tec
+
+Austrian startup Kern Tec saw the potential in food side streams to provide sustainable and cost-effective ingredient oils. Taking fruit pits, notably apricots, cherries, and plums, proprietary technology has been developed to process these waste items and convert them into raw ingredients for the F&B industry. It also recently launched ice cream and yogurt made from the pits.
+
+The company, an alumn of 2021’s ProVeg incubator, refers to its base pits as ‘new nuts’. Similar to conventional nuts, it claims that they have healthy fats, proteins, and other nutrients locked away inside. The operation is still young but has initiated a production line in Austria. It can process thousands of tonnes of fruit pits every year and is scalable.
+
+“We have a lot of milestones in front of us, Luca Fichtinger, co-founder of Nern Tec, told *Vegconomist*. “Of course, we want to scale our impact and production, with more suppliers from across the whole of Europe. We will continue to develop new products to help accelerate the transformation. For example, we will extend our product range with proteins extracted from seeds. Additionally, we will apply our tech and supply chain to other by-products. Fruit pits are just the beginning.”
+
+## 3. Cubiq Foods
+
+Focussing on the alt-protein sector, Barcelona’s Cubiq Foods is developing what it refers to as ‘smart fats’. Omega-3-rich cultivated fat products range from structured ingredients to oils and fatty emulsions, to be used across a variety of applications. The company’s intention is to remove the alt-protein sector’s reliance on saturated fats such as coconut oil.
+
+Not looking to discriminate, Cubiq aims to supply both the cultivated and plant-based meat sectors. The latter would be offered products developed from healthy oils, such as olive, to avoid animal contamination. Cultivated meat companies, including Mosa Meat, have previously been reported to be in discussion with Cubiq about a supply relationship. Existing brands, such as Beyond Meat could benefit from healthier fat developments, as saturated fat levels have come under scrutiny.
+
+In May 2020, Cubiq confirmed that it had successfully raised $18.4 million to date. In a statement, Andrés Monrefeltro said, “Sustainable omega-3 and vegan healthier fats inspire our team and partners. We are ready to deliver a new generation of nutritious, healthy, and accessible products at industrial scale by the end of this year.”
+
+## 4. Lypid
+
+San Francisco food tech company Lypid is a relative newcomer. It is focused on the development of a tasty vegan-friendly fat that can be added to plant-based meats. The company cites this as an often neglected piece of the puzzle when trying to create authentic-tasting food.
+
+Little has been released about the company so far, with no known funding successes yet. It has made its mission clear, however. It seeks to develop a 100 percent vegan fat that will give a “rich meaty mouthfeel” to animal-free meat products. Final products will perform identically to conventional animal fats.
+
+Confirmed supporters of Lypid include SOSV, Indie Bio, Genesis Consortium and NSF.
+
+## 5. Mission Barns
+
+Based in Silicon Valley, Mission Barns is a food-tech startup specifically cultivating animal fat. In 2021 it celebrated a successful Series A fundraising round that generated $24 million for the construction of a pilot manufacturing plant. Lever VC was amongst the round participants.
+
+With new facilities in place, Mission Barns intends to commercialise its proprietary cell-based animal fat development for use in a range of foods. Testing has already commenced with cell-based bacon made using cultivated pork fat being trialled in 2020. Other foods to use the cultivated fat analogue include burgers, nuggets and sausages.
+
+“I’ve been sampling plant-based meats for 20 years from a huge variety of brands globally, and have never tasted anything as meat-like as products containing Mission Fat,” Nick Cooney, managing partner at Lever VC said in a statement. ”This is going to be a game-changer for the alternative meat sector, because it’s going to help brands around the world have a dramatically better product almost overnight.”
+
+Mission Barns will be working closely with Shanghai’s Herotein to create hybrid cultivated/plant-based meat to market.",www.greenqueen.com.hk,2025-04-08,16,The Business Of Fat: Meet The 5 Global Startups Working To Replace Animal Derived Fat,article,0.03121748938,54,211,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-solvable-syndicate-steve-simitzis/,false,"This is an interview, not a news article reporting a specific event.",5 Minutes with A Future Food VC: Solvable Syndicate's Steve Simitzis,"We speak to future food investor Steve Simitzis, partner at Solvable Syndicate, about alternative proteins and the venture capital landscape.","5 Mins Read
+
+## In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+
+*Steve Simitzis is a Partner at Solvable Syndicate.*
+
+## What future food technologies most excite you?
+
+Contrary to the doom and gloom, I’m most excited by cellular agriculture and cultivated meat. The crash in funding has, in my opinion, been a good thing for the space, as it’s refocusing founders on building real businesses with B2B customers in mind (meat producers, pet food manufacturers, etc.) without impossible valuations hanging over their heads.
+
+Where I’m most interested is at pre-seed and seed level, where founders are inventing high-leverage technologies to reduce costs. Keep a close eye on the Tufts University Center for Cellular Agriculture, which is building a new ecosystem around cell ag and, I expect, will have the next wave of breakout companies.
+
+## What are three future food verticals you are actively looking at for 2025?
+
+- Enabling technologies for cellular agriculture and bioprocessing that reduce costs.
+- Pet food! Always looking at pet food.
+- Future food replacements for ingredients, especially pigments and dyes, that have broad applications across food, beauty, nutraceuticals, textiles, etc.
+
+## What do you consider the food tech sector’s greatest achievement in the past five years?
+
+The achievement of plant-based milk reaching almost half of US households is something I could never have imagined in a million years. I went to a Starbucks in southeast Missouri and had my choice of soy milk, almond milk, and oat milk. Seriously, that’s incredible.
+
+## If you could wave a magic wand, how would you fix plant-based meat?
+
+By getting costs down to cheaper than animal-based meat. We could be headed in that direction already: startups are engineering new ways to drive down costs (Rebellyous Foods is leading the way here), while from the other end, pandemics and supply shocks are raising costs for animal proteins. Once they meet in the middle, that’s the tipping point.
+
+Sales growth of vegan egg alternatives during the egg crisis has me convinced that food inflation is the central villain in the story of plant-based. It’s a rational choice: why pay 5x for a plant-based alternative when your grocery bill is rising? You’re going to cut the most expensive products first. Let’s make tastier and healthier products where we can, but without fixing the cost of goods sold, only vegans are buying them.
+
+The other force at work, unfortunately, is the rise of trad culture, which is leading people to dangerous choices like carnivore diets and raw milk. So if I can be granted a second magic wand, it would be for America to re-embrace modern civilisation.
+
+## What’s the top trait you look for in a founder?
+
+I love founders who are obsessed with the problem they’ve set out to solve. When you’re problem-obsessed, you’ll want to keep digging deeper and deeper into your problem, and you’ll never give up until you solve it. I would say that tenacity and curiosity are the top founder traits that are downstream from being problem-obsessed.
+
+I also look for founders who embrace work-life balance, even as they’re thinking about their startup 24/7. (Still problem-obsessed!) I don’t think anyone is more effective without good sleep, food, exercise, and time spent caring for the people and animals in your life. If I sense that a founder is neglecting those (and there’s always a tell), they are, to me, not investable.
+
+## The One That Got Away: What is the deal you wish you had gotten into, but didn’t?
+
+A startup from our old incubator in Berkeley. I had the opportunity to invest, but public markets were tanking and I was hesitant to pull out cash.
+
+## What do you consider your most successful future food investment so far?
+
+It’s still too early to claim winners, but I’m very excited about Omni Pet, who just received investment and exposure on Dragons’ Den UK, and has had exceptional growth over the last two years. Great product, great founders, what’s not to love?
+
+## What has been your most disappointing investment so far?
+
+Back in 2000, I invested in a bottled tea company based in Santa Cruz that was right at the beginning of yerba mate as a new beverage category in the US. Product and timing were perfect, but the team fell apart due to co-founder infighting.
+
+## What do people misunderstand/get wrong most about VC?
+
+Founders should deep dive into venture economics and how VC funds work (and where the capital comes from) to understand all of the incentives at play. Once you learn about the mechanics of venture funds, you start to see what kind of businesses aren’t a fit for venture capital, and more importantly, you’ll understand why.
+
+## What is the most ‘future food’ thing you have eaten this month?
+
+I was lucky enough to try the Mission Barns meatballs and salami, made with cultivated fat, at its FDA approval party during Future Food-Tech week. It was delicious and tasted like a real meatball without that uncanny valley experience you sometimes get with alternatives.
+
+Even though I’ve been vegan for decades, the food you eat in childhood still resonates with you and unlocks old memories when you taste it again, and the Mission Barns meatballs were 100% future nostalgia.
+
+## Where is your favourite climate-forward restaurant/dish/place to eat anywhere in the world?
+
+I would consider moving to Zurich just to eat at Hiltl every night. It claims to be the oldest vegetarian restaurant in the world (since 1898, but who can say if Pythagoras wasn’t running a bistro on the side?).
+
+The food at Hiltl is served buffet-style, so you never run out of new flavours to sample. I still think about their cremeschnitte, which was fully plant-based yet had the most delicate puffy pastry and custard. A triumph of a dessert.
+
+## What’s your ‘why’? What motivates you to do what you do?
+
+I have been vegan for almost 30 years. I originally went vegan for the animals, in the OG days of brown soy milk and TVP (which, to be clear, I still eat and love).
+
+Over time, I thought more and more about food system transformation, and the absurdity of using most of our land to raise cows. The wildfires here in the Bay Area that tore through forests around 2018-20 were deeply unsettling, and I wasn’t able to stop thinking about the destruction of habitats for the animals who lived in those forests. So, the fires cemented for me that this would become my life’s work.
+
+At one point I considered going into climatetech (back when it was “clean tech”), but I connect with food more than power grids and heat pumps. Food is so fundamental, and everyone (and every culture) connects with it in a different way. We’ll never run out of problems to solve in food, which is what makes it such an endlessly interesting space to be in.",www.greenqueen.com.hk,2025-04-17,7,5 Minutes with A Future Food VC: Solvable Syndicate's Steve Simitzis,article,0.03217220028,54,213,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-4/,false,"The content is promotional and describes the website's mission, not a specific news event.",future-food-quick-bites-2503-4 - Green Queen,Courtesy: Impossible Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-4 - Green Queen,article,0.01681679119,26,171,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-8/,false,"This is a promotional page for a website, not a news article.",best-vegan-restaurants-hong-kong-2025-8 - Green Queen,Courtesy: Treehouse,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-8 - Green Queen,article,0.01679727594,26,180,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-vegetarian-restaurants-hong-kong-2025-11/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",best-vegan-vegetarian-restaurants-hong-kong-2025-11 - Green Queen,Courtesy: Emerald,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-01,23,best-vegan-vegetarian-restaurants-hong-kong-2025-11 - Green Queen,article,0.01705097885,26,180,199.546988
+https://www.greenqueen.com.hk/gallup-poll-climate-change-denial-us-democrats-republicans/gallup-poll-climate-change-denial-us-democrats-republicans-1/,false,"The content is a description of the website and its mission, not a news article.",gallup-poll-climate-change-denial-us-democrats-republicans-1 - Green Queen,Courtesy: Alex Brandon/AP,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-22,2,gallup-poll-climate-change-denial-us-democrats-republicans-1 - Green Queen,article,0.01720164146,26,169,199.546988
+https://www.greenqueen.com.hk/us-food-tech-agriculture-trust-report-truth-barometer/us-food-tech-agriculture-trust-report-truth-barometer-social/,false,"This is a description of the Green Queen platform, not a news article.",us-food-tech-agriculture-trust-report-truth-barometer-social - Green Queen,Courtesy: LightFieldStudios/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,us-food-tech-agriculture-trust-report-truth-barometer-social - Green Queen,article,0.01737826277,26,168,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-india-approval/,true,Reports on a specific real-world event (Biokraft Foods' regulatory filing) with news-style reporting,"In India, Cultivated Seafood Could Soon Become A Reality","Indian food tech startup Biokraft Foods has debuted cultivated seafood with a government institute, and will file for regulatory approval for chicken this summer.","# India Inches Closer to Cultivated Meat as Biokraft Foods Prepares Regulatory Filing
+
+4 Mins Read
+
+## Mumbai-based food tech startup Biokraft Foods has debuted cultured seafood prototypes in collaboration with the government, and will apply for regulatory approval for cultivated chicken this summer.
+
+Cultivated meat is inching closer to Indian plates.
+
+Biokraft Foods, a Mumbai-based startup, will soon make the first application to sell cultivated meat in the world’s most populous country.
+
+“We will file for the approval of the chicken meat product, which is expected to happen in the next two months,” founder and CEO Kamalnayan Tibrewal tells Green Queen.
+
+The development comes just as the startup has raised an undisclosed sum in a pre-seed funding round, with the deal currently under process.
+
+Meanwhile, it has unveiled structured fish products made by cultivating the cells of native trout species as part of a project with a government-backed research institute.
+
+Working with the ICAR-Central Institute of Coldwater Fisheries Research (ICAR-CICFR), which falls under India’s agricultural ministry, Biokraft Foods has developed fish cell lines and applied its 3D printing technology and bioink to transform these cells into whole-cut cultivated fish.
+
+“We are working on snow and rainbow trout, a Himalayan delicacy with a huge value proposition in terms of pricing,” says Tibrewal. “Given our collaboration with ICAR-CICFR, whose primary work is around trout fishes, it made sense to proceed with that.”
+
+## Mixing cultivated fish cells with plants and algae
+
+Trout is a high-value fish with limited availability in India, making it an expensive source of seafood. Several populations of trout are considered either endangered or threatened, and farming this fish is a resource-intensive, planet-harming process.
+
+Biokraft aims to address these challenges through cell cultivation. Its tech platform for cultivated chicken uses 3D bioprinting to replicate the texture, taste, and structure of conventional meat, and it’s using the same tech to produce seafood.
+
+The resulting product is said to be “structurally and nutritionally on par with conventional trout”, with year-round production without any dependence on animal farming, wild catch, or fragile ecosystems. It would further eliminate any antibiotic contamination and microplastic pollution.
+
+According to the startup, cell cultivation has the potential to bring down prices over time through scale and process optimisation. For now, it’s still using the controversial and expensive fetal bovine serum in “certain concentrations in the medium”.
+
+“The long-term goal is to keep it serum-free. It is too early to discuss the unit economics, but it will be priced lower than conventional trout meat,” says Tibrewal.
+
+As for the composition of the new seafood products, he reveals: “The current cell biomass stands at 3% due to the slow doubling rate of cells, but we want to boost it up to 10% if unit economics allows. Apart from that, we are using algal and plant-based ingredients.”
+
+## Biokraft Foods to host a series of public tastings
+
+“At ICAR-CICFR, our mandate has been to promote sustainable coldwater fisheries through advanced research and innovation,” said Amit Pande, principal scientist at the research institute.
+
+“The collaborative development of India’s first cultivated trout product with Biokraft Foods exemplifies how academic institutions and emerging industry players can jointly contribute to the evolution of alternative protein sources. This initiative not only aligns with our vision of conserving aquatic biodiversity but also opens up new avenues for cell-based aquaculture research in India.”
+
+The development comes months after Biokraft Foods hosted India’s first public tasting of cultivated meat, serving over 30 attendees a hybrid chicken breast with cultivated chicken cells mixed with plant-based and algal ingredients.
+
+“A series of tasting events are lined up starting next month and will primarily focus on chicken,” Tibrewal says now. “The trout product is still under development and will need to undergo validation trials before making it public.”
+
+The company says it is planning to open a dedicated R&D and pilot facility by the end of this year, which will act as a hub for innovation. “The plan is under development but will be implemented in a step-by-step manner,” he says.
+
+Biokraft Foods has already been consulting with the Food Safety and Standards Authority of India (FSSAI) as the regulator establishes a framework for novel foods and aims to achieve a commercial rollout of both its meat and seafood products by 2026.
+
+A 2024 survey found that over 60% of Indians are willing to buy cultivated meat, with 59% identifying it as an alternative to conventional meat that promotes nutritional security. And it’s not just citizens – the government has also been keen on these proteins, as evidenced by the ICAR-CICFR’s involvement.
+
+The ICAR-Central Marine Fisheries Research Institute and New Delhi-based startup Neat Meatt are co-developing cultivated seafood in a similar project, and Singaporean pioneer Umami Bioworks has established R&D and commercialisation partnerships with two research hubs in India.",www.greenqueen.com.hk,2025-04-15,9,Indian Startup to Pursue Lab-Grown Meat Approval This Summer,article,0.0279452244,56,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-6/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-3103-6 - Green Queen,Courtesy: Differential Bio,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-6 - Green Queen,article,0.01690011028,26,173,199.546988
+https://www.greenqueen.com.hk/category/wellness/,false,Contains multiple articles with 'Read More' links rather than a single news article,Wellness - Green Queen,Wellness Guide Hong Kong Healthy Lifestyle Programs Cleanses,"Browsing Category
+
+# Wellness
+
+Ozempic is everywhere right now, from newspaper headlines to household shelves. But what do Americans really think about weight loss drugs? Here are 10 things you should know.
+In our food trends predictions for this year, we highlighted!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Vyld, the female-founded Berlin startup making sustainable period products from algae, has secured a seven-figure sum in seed funding that includes a financing instrument they created themselves.
+Three years after launch, Vyld has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cytisine, derived from plants, might just be the best natural alternative to widely used nicotine patches.
+Yes, you read that right. Plant-based could be the superior option, not just in terms of our diets, but as a smoking!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+One-pot meals aren't just soups and stews (although those are amazing! From dumpling skillet stir-fries to noodle bowls, and more, simplify your cooking, but not the flavor.
+Spending more time in the kitchen? If you're a bit sick of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Omega-3 fatty acids are essential for health and wellbeing. Many people believe that omega-3s can only be found in non-plant-based sources such as fatty fish. However, there are many plant-based foods that do contain omega-3s, and!-->…
+
+Read More...
+
+Read More...
+
+Decorating your home with plants won’t just brighten up your home, it will literally make you healthier. Plants offer numerous benefits for our well-being, the most notable of which are that they literally clean the air around them, a must!-->…
+
+Read More...
+
+Read More...
+
+A recent study found a plant-based diet can reduce the risk of type-2 diabetes when it replaces conventional processed or red meat.
+The research, published in the journal Scientific Reports, investigated whether replacing processed and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Maintaining mental health hygiene should be as normal as maintaining our general hygiene. But one thing we often forget to do is to take care of our mental health.
+If you have no clue where to start managing your stress—look no further!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sound therapists believe that sound – music, different frequencies, pure sounds – can help rebalance our energy, emotions and well-being. If you’re looking to explore a new wellness modality – sound therapy might just be it. Here, we take!-->…
+
+Read More...
+
+Read More...
+
+As climate change and environmental degradation intensify, our psychological health is at stake. Climate grief is a natural response to threats to our physical, cultural, and community well-being.
+The ice shelves are receding, sea!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Most mattresses are not vegan, full of toxins, and are a huge letdown to the planet. Meet Heveya, the ethical sleep pioneer.
+Most of us don’t think enough about one activity we do for almost a third of our lives: sleeping. And!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+California-based Hexagon Bio has closed a $47 million Series A funding round led by The Column Group, with participation from 8VC and Two Sigma Ventures.
+Hexagon is using first-of-its-kind proprietary genomics technology to develop!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Le Melior is a Hong Kong-based clean beauty curator, showcasing only the best organic and toxin-free skincare and cosmetics. The name is inspired by the french term for the best (""le meilleur""), and this meaning drives their philosophy!-->…
+
+Read More...
+
+Read More...
+
+What factors should you consider when choosing the best natural sunscreen? We all have different priorities, but below are a few options that include what should be priorities for everyone: reef safe, non-toxic, and effective sunscreens.
+!-->!-->…
+
+Read More...
+
+Read More...
+
+Wellness centers with fitness and spa services and plant-based restaurants could be coming to a town near you soon, thanks to John Mackey, the founder of Whole Foods Market.
+When John Mackey and the original Whole Foods Market!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Whip up these spring and summer-ready plant-based meals in under 30 minutes.
+Sometimes, busy days make it so difficult to fit time for a healthy home-cooked lunch or dinner. But that doesn’t mean that the challenge is impossible! Even!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canadian vegan condom maker Jems says it is advocating for safer, more informed sex by renouncing toxicity in all forms across its vegan condom range. The female-founded condom company, launched in 2021, remove animal products, gluten, and!-->…
+
+Read More...
+
+Read More...
+
+The lone star tick has moved from Southern states, migrating to the North and Western U.S. Females are recognisable by the white spot on their back. But the ticks are better known for another reason: one bite can render a person allergic!-->…
+
+Read More...
+
+Read More...
+
+Condoms help protect against pregnancy and many sexually transmitted infections (STIs), are relatively inexpensive and widely available for purchase. However, when it comes to being as conscious about our environmental impact in every!-->…
+
+Read More...
+
+Read More...
+
+Easter is such a fun holiday for kids, but it's not exactly the most fun for the planet. All the plastic eggs and dairy-filled chocolate bunnies aren't sustainable, and they aren't good for our health, either. But there are some easy swaps!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Wellness - Green Queen,article,0.03708474228,26,301,199.546988
+https://www.greenqueen.com.hk/mission-barns-secures-us24m-series-a-for-cell-based-fat-pilot-production-plant-by-green-monday-ventures-lever-vc-among-others/,true,Reports on a specific corporate action (funding round) in a news-style format.,Mission Barns Secures US$24M Series A For Cell-Based Fat Pilot Production Plant By Green Monday Ventures & Lever VC Among Others,Silicon Valley food tech Mission Barns bags funding and looks to commercialise its cell-based fat for applications in plant-based meat.,"# Mission Barns Secures US$24M Series A For Cell-Based Fat Pilot Production Plant By Green Monday Ventures & Lever VC Among Others
+
+3 Mins Read
+
+Mission Barns, the Silicon Valley food tech cultivating animal fat, has raised US$24 million in a Series A funding round. The fresh capital will fuel its scale up plans and go towards building its Bay Area-based pilot manufacturing facility, with the view to commercialise its cell-based animal fat technology for applications in plant-based alternative proteins.
+
+Cellular agriculture food tech Mission Barns has raised US$24 million in a Series A financing round, the San Francisco-based startup announced on Wednesday (April 7). The round saw participation from global alternative protein investors, including U.S.-Asian venture capital fund **Lever VC**, New York-based **Humboldt Fund**, Swedish private equity **Gullspång Re:Food**, Hong Kong’s **Green Monday Ventures** and São Paulo-based **Enfini Ventures**.
+
+The Series A also saw Blue Ledge Capital, Prithvi Ventures, Joyance Partners and an undisclosed European meat company back Mission Barns, as well as the firm’s seed investors such as Point Nine Capital and Global Founders Capital up their stake.
+
+Proceeds from the funding round will fuel Mission Barns’ scale up strategy, which includes **building a pilot manufacturing plant in the Bay Area and commercialising its cell-based fat technology**.
+
+Time and again, we see that the addition of Mission Fat to plant proteins makes alternative meat products in any number of categories far outperform the incumbent plant-based options.
+
+Eitan Fischer, Co-Founder & CEO, Mission Barns
+
+The startup plans to first launch its cultivated animal fat – which is developed using animal cells and providing them a plant-based feedstock inside a cultivator – in plant-based meat applications, developing “hybrid” alternative protein products that bear the “meaty” mouthfeel and flavour that consumers desire, without the environmental and ethical impact.
+
+“Time and again, we see that the addition of Mission Fat to plant proteins makes alternative meat products in any number of categories far outperform the incumbent plant-based options,” commented CEO Eitan Fischer, who co-founded Mission Barns with David Bowman in 2018.
+
+Among some of the products that Mission Barns has incorporated its cell-cultured fats into alongside plant-based protein companies and meat producers include bacon, burgers, nuggets, dumplings, hot dogs, sausages and meatballs.
+
+Last year, the food tech launched what was the world’s first cell-based bacon product with cultivated pork fat in an outdoor taste test at two restaurants in the Bay Area.
+
+This is going to be a game-changer for the alternative meat sector, because it’s going to help brands around the world have a dramatically better product almost overnight.
+
+Nick Cooney, Managing Partner, Lever VC
+
+“I’ve been sampling plant-based meats for 20 years from a huge variety of brands globally, and have never tasted anything as meat-like as products containing Mission Fat,” said Nick Cooney, managing partner at Lever VC.
+
+**“This is going to be a game-changer for the alternative meat sector, because it’s going to help brands around the world have a dramatically better product almost overnight.”**
+
+Mission Barns is among only a handful of companies in the alternative protein space working on solutions for animal fats, and other firms delivering cell-based solutions have also been catching investors’ eyes. London-based Hoxton Farms, for instance, recently bagged US$3.75 million in a seed round, which will go towards developing its cell biology and mathematical modelling-based platform to develop cell-based fats.
+
+Israeli cultured meat firm Meat-Tech 3D is also banking on real, cell-cultured animal fats, having recently acquired Belgian startup Peace of Meat for its cultivated fat platform as part of its plan to launch hybrid alternative proteins containing both plant and cell-based ingredients.
+
+*Lead image courtesy of Mission Barns. *",www.greenqueen.com.hk,2025-04-09,15,Mission Barns Secures US$24M Series A For Cell-Based Fat Pilot Production Plant By Green Monday Ventures & Lever VC Among Others,article,0.02626418129,50,210,199.546988
+https://www.greenqueen.com.hk/author/james-murdock/,false,"This is an author profile page, not a news article.","James Murdock, Author at Green Queen",none,"
+	 
+ James Murdock is co-founder and Chief Marketing Officer of Alchemy, the world’s fastest-growing circular technology company. With over 20 years of experience delivering marketing and business operations across leading tech markets, he is a leader in driving innovative solutions to reduce e-waste and carbon emissions. Under his leadership, Alchemy has refurbished and resold more than 9 million devices, saving over 540 million kilograms in carbon emissions. He strives to empower businesses and consumers to reduce their carbon footprint and embrace circularity. James is passionate about creating impactful change, and he continues to lead Alchemy’s mission to normalise sustainable technology and pave the way for a greener future. It seems we can’t find what you’re looking for. Perhaps searching can help. 
+
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,"James Murdock, Author at Green Queen",profile,0.02035417686,28,160,199.546988
+https://www.greenqueen.com.hk/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins/,true,Reports on a specific topic (EU's view on future food) with factual information and analysis.,EU Climate Agency: Alternative Proteins Are Inevitable for Future Food Security,"What will the food system look like in 2025? According to the EU, meat will give way to plants and novel proteins, no matter which way things go.","# EU Climate Agency: Alternative Proteins Are Inevitable for Future Food Security
+
+6 Mins Read
+
+## What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+
+The EU’s production and consumption patterns require “fundamental changes” to reach its sustainable living vision for 2050, its environmental arm has said.
+
+The European Environment Agency’s (EEA) new foresight report looks at how the region can futureproof its food, mobility and energy systems, in line with its agenda of “living well, within environmental limits” by 2050.
+
+Its predictions of what society would look like in 2050 are based on four imagined futures – or “imaginaries” – developed by the EEA and its Eionet network, each a distinct pathway shaped by societal drivers, governance models and technological roles.
+
+In ‘Technocracy for the common good’, national governments drive the sustainability shift as liberalised markets get blamed for decades of socio-environmental problems, supported by the unprecedented monitoring capabilities of the IT sector.
+
+The ‘Unity in adversity’ pathway is driven by recurrent climate disasters, geopolitical tensions and financial shocks, empowering the EU to use stringent, top-down regulatory measures to set rigorous economic boundaries. Here, industry plays a subservient role.
+
+In the third scenario, ‘The great decoupling’, innovative businesses are the central actors, with their bioeconomy and tech breakthroughs enabling the decoupling of economic growth from environmental harms.
+
+And finally, the ‘Ectopia’ imaginary combines climate change, growth scepticism, government distrust, and the desire to live in harmony to empower civil society stakeholders to lead a shift in collective action, as consumption and resource use scale back notably.
+
+Each of these scenarios offers different ways for Europeans to meet the 2050 goal – though some solutions are common across all four futures. Alternative proteins – whether plant-based, cell-cultivated, or fermentation-derived – are one of them.
+
+Here’s how the protein industry would fare 25 years from today, according to the EEA.
+
+## Technocracy for the common good
+
+Under this scenario, national governments use dynamic food pricing to reflect the health and environmental costs of products – think carbon taxes on meat, as in Denmark starting 2030 – with the aim of nudging consumers towards healthier dietary choices. In fact, nutrition plays a bigger role than taste and food culture.
+
+People are eating cultivated meat, as well as biofermented proteins, which the EEA describes as extracted from “bio-based residual resources”. In contrast, animal-based nutrition is “marginal”.
+
+Policymakers prioritise health and the environment over individual preferences. Digitally implemented dynamic food pricing provides an effective monetary incentive for such diets and guarantees that people can always afford to purchase healthy food no matter their economic situation.
+
+Meanwhile, Europeans increasingly eat food produced in bulk at biorefineries, with exotic food consumption now a celebrated ritual for those who can afford it.
+
+## Unity in adversity
+
+Here, all food production is controlled by the EU and local authorities, which are pushing for the integration of agroforestry, agricultural drones, and low-methane livestock diets.
+
+The production of meat alternatives has reached industrial scale to support food security, and these technologies are highly regulated by EU institutions to monitor food safety, environmental impacts, resource allocation, and responsible and ethical research and production.
+
+A large amount of food is produced within Europe, resulting in more seasonal diets and a reliance on fermented products. Alternative proteins, including algae-derived proteins and plant-based dairy, are subsidised and play a key role in nutrition security.
+
+Meanwhile, at the societal level, dietary choices are influenced by a broader culture shift and policy instruments like taxes, subsidies and carbon pricing, all in favour of organic, low-carbon and local products. This ‘imaginary’ also involves “very little food waste”, amid incentives to reduce waste in both processing and retail.
+
+## The great decoupling
+
+With biotech giants dominating the agriculture sector, this imaginary sees a highly efficient, circular bioeconomy. Agriculture is used for carbon sequestration, and tech-enabled productivity gains and organic farming come to the fore.
+
+However, the large multinationals control much of the food system and fiercely compete for scarce resources like water and minerals, with less of a focus on healthy food.
+
+That said, policies promote pricing incentives to “shift dietary choices away from emissions-intense animal products” while wild-caught meat is severely limited in availability. Meat alternatives are developed at an industrial level from protein-packed pulses and algae, which are cheap.
+
+A growing number of Europeans are eating cell-cultured superfoods made from a customised composition. “Due to a strong market orientation, standards, monitoring and control systems are seldomly regulated by the state and are only harmonised across Europe in particularly critical areas,” the EEA predicts.
+
+## Ecotopia
+
+In a consumer-influenced food landscape, production has shifted to closed-loop systems on small-scale, cooperative farms and urban areas that prioritise integration with natural systems, dominated by organic farming, agroecology, and virtually no pesticide and fertiliser use.
+
+Many European citizens have become “prosumers”, producing some of their own food, while food value chains are shorter, localised, seasonal, less processed, and plant-based. These attributes can be seen in products beyond just supermarkets.
+
+With consumers wanting to connect with their food and how it’s produced, nutrition has become a cornerstone of life. The dietary shift away from animal products is motivated by ethical and ecological concerns, too, with EU citizens prioritising plant-based, legume-rich diets to reduce diet-related health problems and cut emissions.
+
+While the desire for “highly processed food” is scarce, non-sustainable foods are extremely expensive due to taxes, making sustainable products the more affordable alternative.
+
+## Is the EU making progress on these goals?
+
+Agriculture is responsible for 11% of the EU’s greenhouse gas emissions, and 81-86% of these come from livestock. That’s despite animal-based foods only providing 35% of calories and 65% of proteins in the region.
+
+The meat and dairy sector is heavily subsidised, receiving four times as much public money as plant-based farming and around 82% of the subsidies under the Common Agriculture Policy (CAP).
+
+It explains why there have been growing calls – from doctors, consumer groups, food giants, and even farmers – for the EU to transform its protein supply towards planet-friendly sources.
+
+“Across all imaginaries, a dietary shift from animal-based to plant-based foods is seen as an important strategy to reduce overall GHG emissions and resource use across the food system,” the EEA notes in its report, adding that the transition towards alternative proteins is seen as an opportunity to “decarbonise the food system, innovate across the food supply chain, and contribute to food security”.
+
+The EU has been heavily criticised for its failure to deliver on its Farm to Fork strategy, with its new agrifood vision – unveiled in February – labelled as “the death” of that environmental vision.
+
+In a potentially positive sign, agriculture commissioner Christophe Hansen has answered calls to create a protein diversification strategy, promising a “holistic approach” that would encompass both protein production and consumption and diversify the imports of plant-based protein to boost food security.
+
+Anna Strolenberg, a member of the EU Parliament and a key voice behind this push, has called for more concrete steps and a timeline. She told Green Queen that “there is real momentum to take further steps”, with the upcoming CAP reform providing an opportunity to support farmers to adopt new protein crops.
+
+“This can help de-risk investments in new production methods and crops,” she said. “If the strategy also includes measures to develop value chains and expand consumer choices, we believe it has the potential to become a real success.”",www.greenqueen.com.hk,2025-04-21,3,"Alternative Proteins Inevitable for Future Food Security, Says EU Climate Body",article,0.03485396232,68,209,199.546988
+https://www.greenqueen.com.hk/meltmarble-e5-million-seed-raise/,true,Reports on a specific corporate action (funding round) in a news-like format,Melt&Marble Secures €5 Million After Showcasing Precision Fermented ‘Beef’ Fat,Melt&Marble has closed a €5 million seed funding round that will allow the startup to scale its production of vegan beef fat.,"4 Mins Read
+
+Swedish startup Melt&Marble, which makes animal fat analogues, has closed a €5 million seed funding round, led by Lever VC. The company recently unveiled its alternative to beef fat that can be customised for plant-based meats. The non-animal fat replicates the properties and functionality of conventional beef fat, without the need for cattle slaughter or emission-heavy production methods.
+
+Be8 Ventures, Good Startup, Nordic Foodtech VC, PINC and Chalmers Ventures all participated in the seed round. Funding is earmarked for scaling production and expanding the team, in preparation for commercial launch. It comes after the startup secured €750k last summer to prove its concept.
+
+## Precision fermentation for fat creation
+
+Melt&Marble has created a fermentation platform that allows for customised fats to be developed. They can mirror the flavour, melting points and feel of conventional animal-derived fats, without compromising the vegan characteristics of the food they are added to. The startup identifies this as bridging a gap between plant-based protein and realistic meat analogues that will encourage a larger move to climate-friendly flexitarianism.
+
+“While most people accept that we must minimize our consumption of animal-based foods, plant-based alternatives face a big hurdle,” Dr Anastasia Krivoruchko, CEO and co-founder of Melt&Marble said in a statement. “The plant-based fats currently used simply do not feel, act and taste like animal-based fats. As a result, the food does not taste as good, making it less attractive to consumers. As far as we’re aware, this is the first beef-like fat prototype produced via precision fermentation. It is a groundbreaking step towards making plant-based meat tastier.”
+
+## Appealing to consumer wants
+
+A new report has revealed that wealthy countries need to decrease meat intake by 75 percent, if we are to stand a chance of fighting climate change. It was revealed in the *Annual Review of Resource Economics*, that in the E.U. alone, people consume around 80 kilograms of meat every year. This is contributing to food production greenhouse gas emissions, particularly methane, which has increased, despite calls to reduce it by 30 percent.
+
+The science is readily available and the message is clear: we have to eat less conventional meat. However, plant-based alternatives are struggling to pose a threat to the established protein system, largely due to costs and taste.
+
+Kearney recently released a report that states consumer uptake of vegan meats hinges on taste, mindset and price. The authors claim that cost will soon be a moot issue, as meat increases in price and creates parity from the other side of the table. Taste and mouthfeel remain hurdles, which Melt&Marble are trying to remove.
+
+## Prototyping showing positive results
+
+Currently, Melt&Marble is at realised prototype stage, with a fat product that it claims gradually melts, as animal fats do, while supporting slow flavour release and extended juiciness. When ready to be offered to plant-based meat manufacturers as an ingredient, the fat will be fully adaptable to any application, not limited to beef-style products.
+
+“Melt&Marble’s fermentation-derived beef fat will facilitate the step change in product quality that companies in the space have been striving for, increasing the size of their addressable markets and accelerating consumer uptake,” James Caffyn, partner at Lever VC said in a statement. “We have been hugely impressed by the progress Dr. Krivoruchko and her team have made and are excited to support them in their growth.”
+
+## Focussing on vegan meat fats
+
+Melt&Marble is not the only startup looking to develop suitable animal fat replacements that will enhance plant-based meats. In fact, it is something of a trend now with companies all over the world hoping to unlock the secret to juicy mouthfeels.
+
+Fellow Swedish outfit Mycorena revealed, last November, that it has developed a fat using fungi. It was specifically formulated to replace coconut oil, which many consumers are put off by, due to its health concerns and flavour.
+
+Over in California, Yali Bio is creating a range of ‘designer fats’ that can be tailored to any application. It also leverages precision fermentation as a development platform. Most recently, in California, Lypid revealed it closed a $4 million seed funding round for its vegan meat fat scale-up endeavours. The startup uses microencapsulation of plant oils to create its flagship PhytoFat product.
+
+*Lead photo by Melt&Marble.*",www.greenqueen.com.hk,2025-04-08,16,Melt&Marble Secures €5 Million After Showcasing Precision Fermented ‘Beef’ Fat,article,0.02714949976,48,209,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-9/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",future-food-quick-bites-1504-9 - Green Queen,Courtesy: Vinker,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-9 - Green Queen,article,0.01690033979,26,174,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/,true,Reports on multiple specific events and launches in the sustainable food industry.,"Future Food Quick Bites: CO2 Ice Cream, Cocoa-Free Chocolate & Beyond Meat x La Vie","In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.","# Future Food Quick Bites: CO2 Ice Cream, Cocoa-Free Chocolate & Beyond Meat x La Vie
+
+6 Mins Read
+
+## Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods’s latest product launch, Unity Diner’s return, and a new meat-free omakase experience in Hong Kong.
+
+## New products and launches
+
+Japanese food giant **Ajinomoto**‘s **Atlr.72** brand has released its latest product range featuring **Solar Foods**‘s Solein gas protein in Singapore. The Flowering Ice Creams come in vanilla and mochi (which contains dairy), chocolate and lemon peel, and salted caramel and nuts (both non-dairy) flavours, and can be found at the brand’s food truck.
+
+**Nurasa**, the sustainable food innovation platform owned by **Temasek**, will unveil **NuFood Concept Studio**, an innovation platform designed to speed up the commercialisation of healthier products, at the FHA-Food & Beverage 2025 event in Singapore (April 8-11). Here, it will showcase a blended meat product made with **Quality Meat**‘s Q Protein, featuring lower cholesterol and higher fibre.
+
+In the UK, Earthling Ed-owned **Unity Diner** is returning to London just two months after shutting down. The vegan restaurant had successful negotiations with its landlords, allowing it to open doors again later this week (April 4). It will also open a carvery on April 20.
+
+Meanwhile, plant-based leaders **Beyond Meat** and **La Vie** have collaborated on a joint marketing campaign with a new ad, with the brands offering a BBQ burger recipe and directing consumers to Honest Burger to try the Bacon Plant 2.0.
+
+San Diego-based **CV Sciences Inc** has expanded its plant-based portfolio with **Lunar Fox Food Co**, a new brand that sells animal-free alternatives to meat, cheese, and eggs. It’s also the owner of vegan egg and cheese maker Cultured Foods.
+
+Seafood chain **Wintzell’s Oyster House** has introduced **Plant Based Seafood Co**‘s **Mind Blown** range to its menu. It will offer vegan oysters, crispy fried shrimp, and crab cakes as salad toppings, entrées, and sandwich fillings.
+
+Brooklyn-based upcycled snack brand **B-Sides** has launched vegan Crunch Puffs made from the leftover pulp from oat milk production. They’re available in Cheddar, ranch and jalapeño flavours, and can be found on its website, Amazon, or independent retailers in New York City.
+
+German cocoa-free chocolate player **Planet A Foods** has expanded in three markets ahead of Easter: it’s co-launching eight products featuring ChoViva with chocolate maker **Abtey** in France, two innovations with retailers **Lidl** and **Penny** in Germany, and a new offering in the UK in collaboration with **Wawi Schokoladen**.
+
+Fellow cocoa-free chocolate maker **Foreverland** has released a 240g Easter egg featuring its carob-based Choruba alternative, in collaboration with chocolate giant **Dulciar**.
+
+Israeli 3D-printed meat producer **Redefine Meat** has gained a listing at Rami Levy Hashikma Marketing, the country’s third-largest retail chain. Its New-Meat lineup of steaks, sausages, kebabs, and shawramas are available at all 57 branches.
+
+Hong Kong restaurant **Niwa** has introduced a vegan-friendly omakase menu, featuring 14 items – from a tofu-pickle wafer and balsamic vinegar tomato to black truffle somen and mushroom sushi – for HK$780 ($100). It’s also Buddhist-friendly (with no aliums or chillies).
+
+And in more good news for vegans in Hong Kong, famed meat-free dim sum restaurant **Veggie Kingdom** has opened its second site at Causeway Bay for perfect plant-based yum cha.
+
+## Company and finance developments
+
+In a sign of the cultivated meat industry’s scalability potential, Australia’s **Vow** claims to have broken a world record by harvesting 20,000 litres of cell culture through its Andromeda bioreactor.
+
+Fellow Munich-based startup **Differential Bio** has emerged from stealth with €2M ($2.2M) in pre-seed funding to advance its Virtual Scale-up Platform for biomanufacturing firms, which combines advanced microbiology, lab automation, and artificial intelligence.
+
+French vegan seafood brand **Olala!** has ceased operations after three years, citing a lack of sufficient turnover. The company said it hadn’t found its market, and its industrial model needed a market dynamic.
+
+After completing its purchase of a 26-acre piece of land in Jefferson, Wisconsin for $777,000, Finnish precision fermentation firm **Onego Bio** is expected to spend $250-300M to build its new facility for animal-free egg proteins, set to be operational in 2028.
+
+Swedish precision-fermented fat producer **Melt&Marble** has hired veteran pharma leader Tue Hodal as its first CTO, and Paulo Teixeira (formerly at Mycorena) as product manager.
+
+Californian biotech startup **Triplebar** has announced Shawn Manchester as its new CEO, who has been promoted from his role as COO. He takes over from outgoing chief Maria Cho.
+
+British vegan meal startup **Planty**, meanwhile, has appointed Samuel Rodriguez as head chef and Mimi Phillip as a freelance development chef – both used to work at rival firm Allplants, whose assets are now split between Plants (by Deliciously Ella‘s founders) and Grubby.
+
+UK vegan charity **Viva!** has hit its £400,000 crowdfunding target and secured screenings in 300 cinemas for its 62-second Dairy is Scary ad.
+
+## Policy and awards
+
+Speaking of British non-profits, **The Vegan Society** has announced Libby Peppiatt as its new CEO. She will take over from interim chief Abbey Mann on May 14.
+
+Also in the UK, the **Department of Science, Innovation and Technology** has awarded £1.4M to the **Food Standards Agency** to support a new innovation hub for foods made via precision fermentation, another step towards novel food leadership for the country.
+
+New York City’s **Health + Hospitals** programme has now served over two million plant-based meals to patients since it began in 2023, with 900,000 dishes served in 2024 alone. The initiative has a 90% satisfaction rate, and has reduced emissions by 36% and costs by 59 cents per meal.
+
+Finally, mycelium protein maker **50Cut** (formerly **Mush Foods**), which is focused on blended meat, has been named the 2025 FABI Favorites Award Winner at the National Restaurant Association Show.",www.greenqueen.com.hk,2025-04-09,15,"Future Food Quick Bites: CO2 Ice Cream, Cocoa-Free Chocolate & Beyond Meat x La Vie",article,0.02935856735,60,236,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-8/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2304-8 - Green Queen,Courtesy: Gail's,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-8 - Green Queen,article,0.01680478442,26,174,199.546988
+https://www.greenqueen.com.hk/ecovative-myforest-foods-mybacon-mycelium-funding/,true,Reports on a specific corporate action (funding round) in a news-like format.,Ecovative Raises $11M to Expand Mycelium Meat with 'Fastest-Selling' MyBacon,New York's Ecovative has raised $11M to expand production of its fast-selling MyBacon and launch a whole-cut mycelium product.,"# Ecovative Raises $11M After Outselling Meat Alternatives with Mycelium-Based MyBacon
+
+5 Mins Read
+
+## New York firm Ecovative has secured $11M to supercharge the expansion of its mycelium-based MyBacon, which it claims is the fastest-selling plant-based breakfast item in the natural channel.
+
+Mycelium innovator Ecovative has raised $11M in new funding to fuel the “explosive growth” of MyBacon, the mycelium-based meat alternative sold under its spinout company, MyForest Foods.
+
+The round was largely led by existing investors, alongside a $1.7M grant and loan from the Advance Albany County Alliance, and will specifically support the “ongoing scale-up of our MyBacon production”, Ecovative founder and CEO Eben Bayer tells Green Queen.
+
+The company has now attracted $156M in investment since 2019. And to date, $82M has been raised into MyForest Foods. This latest capital injection will help the firm expand the production capacity of MyBacon, hire new staff, launch a whole-cut mycelium product, and enter the foodservice channel.
+
+“Every dollar is focused on scaling the business and bringing more high-performance mycelium products to market,” says Bayer.
+
+He notes that Ecovative is creating a “whole new protein category” with AirMycelium, its proprietary tech that grows mushrooms on an industrial scale in vertical farms, allowing it to produce three million sq ft of material annually on one acre of land.
+
+The different strains of mushrooms are used for a variety of applications, including sustainable alternatives to plastic and leather, sold under its various sub-brands Forager, Mushroom Packaging and Grow.bio.
+
+## Why MyBacon is outselling its competitors amid UPF concerns
+
+The primary focus of this new funding round is MyForest Foods, whose flagship bacon product has become the fastest-selling plant-based breakfast item in the natural channel, outperforming competitors with three times the average sales velocity, according to the company. It’s available at over 1,200 retail points, including Whole Foods, Erewhon, and Fresh Direct, plus on Hungryroot, Purple Carrot and Good Eggs in the direct-to-consumer channel.
+
+“It’s pretty simple,” Bayer says when asked about the product’s success. “MyBacon performs like meat because we grow it whole and keep it simple, harvest slabs of gourmet mycelium, salt, sugar, smoke flavour, pasteurise, and pack. We’re not trying to mimic meat with a long list of ingredients and additives. We’re growing mycelium tissue that naturally has a meat-like structure and umami flavour.”
+
+He adds: “Most companies are trying to engineer their way to meat-like properties – we’re letting biology do that work, much like traditional animal farming, and consumers can taste the difference. It’s an ancient protein, in a whole new format.”
+
+This is a pertinent point at a time when meat alternatives are being vilified by the ultra-processed tag, which has only heightened since Robert F Kennedy Jr took office as health secretary.
+
+“Our process is simple – we grow and harvest mycelium, it is sliced and then brined in only four ingredients (sugar, salt, coconut oil, and natural flavours). There’s no grinding and binding like you see with other products – it’s a whole structure,” says Beyer.
+
+“We don’t need to use heavy processing or a long list of ingredients to force materials into meat-like textures because mycelium naturally grows with the right structure. It’s a fundamentally different approach that consumers recognise immediately, both when they look at our simple ingredient list and when they taste the product.”
+
+## MyForest Foods to launch whole-cut mycelium and enter foodservice
+
+The cash infusion will primarily support the expansion of Ecovative’s production capacity. “We’ve invested in specialised equipment that allows us to grow and harvest mycelium at commercial scale, as well as the downstream processing and packaging capabilities needed to meet retail demand,” says Beyer.
+
+“We’re also investing in our science and engineering teams to continue improving our production platform and developing new whole protein products.” One of these innovations is coming this summer in a shredded mycelium format.
+
+“It addresses different culinary applications than MyBacon while maintaining the same core advantages: simple ingredients, whole-cut structure, and superior cooking performance. We’ve had chefs testing it for months with excellent feedback on its versatility and flavour absorption capabilities,” says Beyer.
+
+Speaking of which, the bacon recently received a FABI award from the National Restaurant Association, a marker of “significant validation” from culinary professionals. This will help Ecovative’s cause since it is launching into foodservice this year, opening up a new channel for MyBacon.
+
+The company recently built a new packaging facility for MyBacon at its Green Island headquarters, which has ramped up production capacity threefold and is a “critical part” of Ecovative’s growth. It will soon open a MyForest Foods Food Science Lab to develop the new whole-cut mycelium products.
+
+## Attracting investors when many others have failed
+
+While most alternative protein players have struggled to raise funds over the last couple of years, Ecovative has been an outlier. In 2024, when investment in the industry dropped by 27%, the firm secured $28M, part of which was earmarked for MyBacon’s expansion.
+
+“The investment bubble in alt proteins was built on promises that weren’t technically feasible at scale,” contends Beyer. “Many companies rushed to market with products that didn’t meet consumer expectations on taste, price, or ingredients. That’s created a tough environment – we’ve seen many of our peers scale back or scale down or disappear in this period, which creates risk for retailers.”
+
+MyBacon, he points out, doesn’t just sell at thrice the rate of the next best in the category – it does so at a higher price and a high repeat purchase rate. “Our primary marketing tools are demos and word of mouth. We create this product with a manufacturing and growth process that is relatively capital-light and a clear path to exciting operating margins,” he says.
+
+“And critically, we’re a farmed product – real gourmet food grown from organic oyster mushroom mycelium. Our approach leverages established equipment and processes that we’ve adapted specifically for mycelium. This dramatically reduces capital requirements, though doesn’t eliminate them,” he adds.
+
+“We’re also continuing to optimise our production efficiency and drive down costs as we scale,” says Beyer. “In 2025, we’re focused on three things: scaling production capacity to meet the demand for MyBacon, expanding our retail footprint nationwide, and bringing our next whole protein products to market.”",www.greenqueen.com.hk,2025-03-28,27,Ecovative Bags $11M to Scale MyBacon & Launch Whole-Cut Mycelium Meat,article,0.03157314954,57,204,199.546988
+https://www.greenqueen.com.hk/trump-tariffs-trade-war-food-tech-investors-startups/trump-tariffs-trade-war-food-tech-investors-startups-1/,false,"The content is about the Green Queen platform and its mission, not a news article reporting a specific event.",trump-tariffs-trade-war-food-tech-investors-startups-1 - Green Queen,Courtesy: Brendan Smialowski/AFP/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,trump-tariffs-trade-war-food-tech-investors-startups-1 - Green Queen,article,0.01728404095,26,166,199.546988
+https://www.greenqueen.com.hk/mission-barns-cultivated-pork-fat-lab-grown-meat-novel-bioreactors/,true,Reports on a specific company's development (Mission Barns) with a focus on a new technology and regulatory approval.,"Ahead of US Approval, Mission Barns Overhauls Bioreactors for Cultivated Pork Fat","With regulatory approval imminent, Mission Barns has developed an easy-to-scale novel bioreactor that can lower the cost of cultivated meat.","# Mission Barns Upends the Production Status Quo with Novel, Scalable Bioreactors for Cultivated Pork Fat
+
+5 Mins Read
+
+## California’s Mission Barns has developed a novel bioreactor that is easy to scale and can lower the cost of cultivated meat, with regulatory approval imminent ahead of its planned market launch.
+
+Moving away from the conventional single-cell suspension reactors of the biopharma sector, Mission Barns is hoping to solve cultivated meat’s scalability and cost problems with a novel solution.
+
+The Californian startup is working on a cultivated pork fat called Mission Fat, which is meant to be mixed with plant-based proteins and ingredients to make hybrid meat products like bacon, pepperoni and chorizo.
+
+Founded in 2018 by Eat Just alum Eitan Fischer, Mission Barns plans to launch these products in both foodservice and retail channels once it receives regulatory approval, for which it has filed dossiers in several countries. But to meet the market demand for cultivated meat, the company (and the industry) needs to solve two major bottlenecks: production capacity and price.
+
+To get there, the startup has eschewed conventional bioreactors to develop a novel machine that’s more efficient, easier to scale, and ends up with a cheaper final product.
+
+“We have different sizes of our proprietary bioreactors, ranging from R&D-scale units for experiments and optimisation, to our largest scale which is currently at pilot scale,” explains Bianca Lê, technical affairs and growth principal at Mission Barns.
+
+## The problem with using pharmaceutical bioreactors for cultivated meat
+
+For Mission Barns, the need for a better bioreactor solution stemmed from the fact that a lot of the biotechnology used to make biopharmaceuticals isn’t purpose-built for cultivated meat.
+
+There are inherent differences between the two: the per-tonne demand for cultivated meat is seven times higher than for biopharma drugs produced from mammalian cell cultures; the accepted ideal costs for the former is around $5-10 per kg, versus $500,000-1M for the latter; and people have more concerns about GMOs in food than in medicines.
+
+“Bioreactors are vessels designed to grow cells. They’ve historically been designed to produce products for the biopharmaceutical industry,” Lê tells Green Queen. “We’ve invented a novel bioreactor that allows us to scale the production of cultivated meat, whether it’s pork, beef, or chicken, or fat or muscle.”
+
+Most cultivated meat producers use bioreactors that support single-cell suspension, as these are readily available at larger scales. But to produce cell cultures this way, companies need to genetically modify anchorage-dependant cells (those that need something to attach to) so they can grow in suspension liquids.
+
+“Meat is made up of muscle and fat cells embedded within a protein scaffold that provides structure and texture,” explains Lê. “These anchorage-dependent cells are called ‘adherent cells’ because they need to attach (or adhere) to this scaffold in order to grow. This is in contrast to cells that are able to freely float and grow whilst suspended in liquid (called ‘suspension cells’).”
+
+Mission Barnes argues that existing suspension culture bioreactors aren’t effective in making non-GM cultivated muscle or fat, while commercially available adherent culture bioreactors only exist at small to medium scales due to a lack of market demand.
+
+“Rather than changing the meat cells to suit a suspension culture bioreactor, our bioreactor recreates the same adherent growth conditions inside an animal’s body,” says Lê.
+
+## The mission behind the novel bioreactors
+
+For the new bioreactors, Mission Barns wanted to meet four key design specifications that outperform current options (whether suspension or adherent), with the aim of achieving high production capacities at low costs.
+
+First, the company wanted to “efficiently grow and harvest meat cells (which are anchorage-dependent) from any species, using less space than existing harvestable adherent bioreactors”, outlines Lê. Then, it aimed to bypass the lengthy development process required for new cell lines to adapt to existing bioreactor environments.
+
+The new machine also needed to be able to easily “mature muscle and fat cells, taking into account changes in geometry, density, and buoyancy”. And finally, the startup wanted the bioreactors to “produce whole-cut tissue products within a single vessel, eliminating the need for separate tissue production equipment”.
+
+“We have successfully developed a bioreactor that meets these specifications, allowing us to cultivate both muscle and fat cells, or tissue, from any species,” says Lê.
+
+“Our innovative adherent approach enables us to focus on engineering a single system – the bioreactor – instead of having to modify and adapt different cell types to work with existing bioreactors like suspension bioreactors. This makes the process more efficient and straightforward.”
+
+Mission Barnes has additionally developed fully chemically defined and animal-free culture media, non-GM pork cell lines that can differentiate fat and proliferate quickly, and food-grade, cheap process reagents and substrates for coating, washing, and harvesting.
+
+## With partners lined up, Mission Barns expects US approval soon
+
+“At this pre-market stage, our primary focus is on bioprocess optimisation,” says Lê. The startup’s bioreactor is already in its third iteration, which is over 500 times larger than the initial prototypes.
+
+Now, it is planning a larger-scale manufacturing facility. “Our current plan involves having bioreactors with working volumes in the tens of thousands of litres at commercial scale, when we’ll be outputting tens of millions of pounds of final product per year,” she adds.
+
+Mission Barns, which has so far raised $60M, conducted a techno-economic analysis of this future facility, finding that with continued tech advancements – such as efficient media use, innovative scale-up, and an optimised supply chain for raw materials – it could reduce costs to reach price parity with conventional pork.
+
+Asked about the regulatory progress, Lê reveals that Mission Barns is “actively working with regulators around the world” to bring its products to market “in a way that can assure consumers of its safety and high quality standards”.
+
+“We’ve already completed a comprehensive safety assessment of our cultivated pork, and expect the agencies to publicly agree with our assessment soon, including the US,” she says.
+
+The current pilot plant facility “can produce enough product to supply a handful of restaurants and retailers”. This would help with the initial market launch, as Lê points out: “We have a number of exciting partnerships confirmed with major US grocery stores, restaurants and food distributors who we have partnered with to sell our products.”",www.greenqueen.com.hk,2025-04-08,16,Mission Barns Bets On Novel Bioreactors for Cultivated Pork Fat,article,0.03188003048,59,200,199.546988
+https://www.greenqueen.com.hk/category/beauty/,false,Contains multiple articles with 'Read More' links rather than a single news article,Sutainable Beauty - Green Queen,"The best Sustainable Beauty industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Beauty
+
+British cosmetics manufacturer THG Labs has partnered with Clean Food Group to develop beauty and personal care products with eco-friendly oils made from food waste.
+THG Labs, the product development division of British personal care!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+L’Oréal has entered a multi-year partnership with biotech startup Debut to develop fermentation-based ingredients for its products, as part of its sustainability goals.
+The world's largest cosmetics brand is turning to fermentation to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Indonesian vegan cosmetics label Esqa – a TikTok favourite – has raised $4M in a Series B round led by Unilever.
+Unilever Ventures, the VC arm of global FMCG giant Unilever, has led the Series B funding round of Esqa, investing a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Skincare brand Stream2Sea and scientists from the University of Derby have developed a sunscreen that feeds and nourishes coral reefs.
+Sunscreen has become a political issue. From ""anti-SPF conspiracy theorists"" denouncing their!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK material science company The Unseen has partnered with bio-based pigment manufacturer Living Ink to debut the latter's Algae Black product in a new line of cosmetics called Absorption.
+The Unseen is the first company to launch a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Body Shop has announced that its UK and German operations have gone into administration, with its business in other countries also in jeopardy. How did it get here, and what's next?
+A pioneer of cruelty-free beauty and a beloved!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With leading beauty conglomerates announcing new beauty lines featuring recombinant collagen, the potential for China to be a leader in the synthetic biotechnology ingredient industry.
+In December 2023, the leading international beauty!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York-based C16 Biosciences has received a $3.5M grant from the Bill and Melinda Gates Foundation, in addition to a $1M investment in October, to expand its Palmless platform and accelerate its path to regulatory approval.
+C16!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Ahead of a Series A round next year, UK biotech firm Clean Food Group has raised £2.3M in funding to accelerate the commercialisation of its fermentation-based fat, which it describes as a sustainable replacement for palm oil. The!-->…
+
+Read More...
+
+Read More...
+
+Using New York-based climate tech startup C16 Biosciences' Palmless Torula oil, British material science firm Pangaia and skincare label Haeckels have together created the Rewild Body Block. The limited-edition soap bar is a sustainable!-->…
+
+Read More...
+
+Read More...
+
+We all want to live a little lighter on earth, but making waste-free choices doesn’t mean that we have to sacrifice on our favourite bath, body and skincare products. Read on for some inspiration to eliminate waste from your daily routine!-->…
+
+Read More...
+
+Read More...
+
+When it comes to natural beauty advice, how about implementing the same approach with our self-care and beauty routine as we do with our food?
+In a time when we find ourselves more glued to screens than ever, not to mention, getting!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What's in your natural beauty products? There may be hidden animal ingredients.
+Contrary to popular belief, not all natural beauty products are vegan-friendly. Just because they don't contain synthetics doesn't mean they don't use!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The holidays are upon us, and, for many, that equals food (lots and lots of food), quality time with family and friends, glasses of bubbly, and, of course, presents. But the holiday gifting season can be unnecessarily wasteful, with!-->…
+
+Read More...
+
+Read More...
+
+Makeup is an important daily routine for many people, and choosing brands that showcase sustainable options, such as refillable packaging, is an important effort for the planet, too. If companies want to retain their loyal fans and welcome!-->…
+
+Read More...
+
+Read More...
+
+We all could do with being more environmentally responsible. These simple zero-waste bathroom swaps can help.
+Have you seen the stats about our global plastic waste crisis? It's terrifying. So below, we share bathroom swaps to make.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Le Melior is a Hong Kong-based clean beauty curator, showcasing only the best organic and toxin-free skincare and cosmetics. The name is inspired by the french term for the best (""le meilleur""), and this meaning drives their philosophy!-->…
+
+Read More...
+
+Read More...
+
+What factors should you consider when choosing the best natural sunscreen? We all have different priorities, but below are a few options that include what should be priorities for everyone: reef safe, non-toxic, and effective sunscreens.
+!-->!-->…
+
+Read More...
+
+Read More...
+
+Cell-based egg comes to a new skincare line as Japan's IntegriCulture expands its Cellament reach, demonstrating the power of its tech.
+It's been a busy year for cellular agriculture startup IntegriCulture. It kicked off January with a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Body Shop is installing refill stations in almost half of its U.S. stores (the chain currently operates 85 stores in the country). By the end of 2022, 49 percent of locations will play host to a refill facility, designed to help!-->…
+
+Read More...
+
+Read More...
+
+Israel’s Aleph Farms is known for its progress within the cultivated meat sector. Now, it has announced it will be diversifying its interests to include cell-based collagen.
+The news comes as the company pledges to replace or reproduce!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Sutainable Beauty - Green Queen,article,0.03728952518,26,295,199.546988
+https://www.greenqueen.com.hk/cellx-morel-mushroom-mycelium-jerky-self-gras-mourish/cellx-morel-mushroom-mycelium-jerky-self-gras-mourish-5/,false,"The content is a description of the Green Queen platform, not a news article.",cellx-morel-mushroom-mycelium-jerky-self-gras-mourish-5 - Green Queen,Courtesy: CellX,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,cellx-morel-mushroom-mycelium-jerky-self-gras-mourish-5 - Green Queen,article,0.01720597653,26,170,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-2-2/,false,"The content is about the Green Queen platform, its mission, and its focus, not a specific news event.",future-food-quick-bites-2304-2 - Green Queen,Courtesy: Gosh!,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-2 - Green Queen,article,0.01680661192,26,174,199.546988
+https://www.greenqueen.com.hk/category/research-scientific-studies/,false,Contains multiple articles with 'Read More' links rather than a single news article,Research & Scientific Studies - Green Queen,none,"Browsing Category
+
+# Research & Scientific Studies
+
+European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+While US tariffs keep business leaders and investors on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based proteins have come under heavy scrutiny for being ultra-processed, but current classification systems don't fully reflect a food's healthfulness, a new study has found.
+Plant proteins shouldn't be ""demeaned"" as unhealthy!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A rising number of festivals are going meat-free amid a wider sustainability shift in the live music industry, a new report has revealed.
+In a year when one British band set the Guinness World Record for the lowest-carbon concert of all!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Researchers in Finland are using extended reality to create a multisensory eating experience and enhance the appeal of plant-based meat alternatives.
+Forget CRISPR, fermentation or 3D printing – maybe all we need to improve the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed.
+The majority of people who don't consume oat milk, vegan Cheddar or!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate.
+Can growing and eating more plants equal more jobs? That's the central argument from a new report suggesting that the US could!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cultivated seafood isn't just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.
+While many in the cellular agriculture industry have touted the health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Whey is the dairy industry's largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins.
+Thousands of swimming pools' worth of whey are discarded every year, polluting aquatic!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Grass-fed beef is as bad for the planet as the industrial version, and significantly more carbon-intensive than plant proteins, a new study has found.
+You may be eating grass-fed beef because you've been told it's better for the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp!-->…
+
+Read More...
+
+Read More...
+
+A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss.
+The backlash against ultra-processed foods (UPFs) has cast a dark cloud over plant-based meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Fermentation tech could account for 4% of global protein production by 2050, but it needs $250B of investment to meet the capacity needs, according to McKinsey.
+By 2050, the global population will be approaching 10 billion, a number!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The exacerbating effects of climate change could wreak havoc on human gut health, especially in middle- and low-income countries, according to a new study.
+The growing popularity of Ozempic, GLP-1-supportive food and drink products, and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo's newest non-dairy Baileys, Beyond Meat's mycelium steak, and Minor Figures's 'Hyper' oat milk.
+New products and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing less than a tablespoon of butter with plant-based oils can lower the risk of premature death from cancer and other causes by 17%, shows a new study.
+Even small dietary changes towards plant-based food can render big health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Meat and dairy should only account for a maximum of 40% of Israel's protein supply by 2050 to ensure food security amid the climate crisis, according to a new study.
+One of the world's largest meat consumers, where food security is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Global agrifood tech investment reached $16B in 2024, a mere 4% drop from 2023, with the US and India scoring big wins amid Europe's continued decline.
+The alarming declines in venture capital flows to agrifood tech innovators are!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A large chunk of restaurants – particularly those that serve meat – don't offer healthy plant-based meals, according to a new study.
+In places like the US, Europe and Australia, seeing a vegan-friendly dish on restaurant menus is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Using updated greenhouse gas metrics, a new study suggests that animal agriculture is the leading cause of climate change.
+As the US Department of Agriculture is hit with lawsuits from farmers over its decision to remove references to!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Research & Scientific Studies - Green Queen,article,0.0375032282,26,290,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-vc-grey-silo-ventures-matteo-leonardi/,false,"This is an interview, not a news article reporting a specific event.",5 Minutes with A Future Food VC: Grey Silo Ventures's Matteo Leonardi,"We speak to future food investor Matteo Leonardi, investment manager at Grey Silo Ventures, about alternative proteins and the venture capital landscape.","2 Mins Read
+
+## In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+
+*Matteo Leonardi is an Investment Manager at Grey Silo Ventures.*
+
+## What future food technologies most excite you?
+
+Precision fermentation: the whole concept of leveraging microorganisms to produce complex compounds is simply fascinating.
+
+## What are three future food verticals you are actively looking at for 2025?
+
+- New crop and genetic variety discovery and/or domestication
+- Sugar replacement
+- Soil restoration tech
+
+## What do you consider the food tech sector’s greatest achievement in the past five years?
+
+Globally, introducing the first cultivated products in the market.
+
+## If you could wave a magic wand, how would you fix plant-based meat?
+
+I wouldn’t call this fixing, just as I would not call it plant-based “meat”, as these products deserve their own definition and category.
+
+If there’s one thing I’d like to adjust, though, that is the flavour profile, to make it a bit more complex and longer-lasting.
+
+## What’s the top trait you look for in a founder?
+
+Relentlessness, drive, and the ability to look at the grand scheme of things without losing touch with the real world.
+
+## The One That Got Away: What is the deal you wish you had gotten into, but didn’t?
+
+Planet A Foods. We were super late to the party, and the round turned out to be much bigger than planned. Luckily, another great company in the sector came after them (Foreverland), which we invested in.
+
+## What do you consider your most successful future food investment so far?
+
+xFarm Technologies (also the first).
+
+## What has been your most disappointing investment so far?
+
+Quite proudly, none. We have a limited portfolio of companies (seven) as we are not forced to invest as a conventional VC following investment/divestment periods, allowing us to invest only when we build strong conviction. Luckily (and kudos to them), the founders we partnered with are all performing according to the plan.
+
+## What do people misunderstand/get wrong most about VC?
+
+Timing plays a much bigger impact than anything else.
+
+## What is the most ‘future food’ thing you have eaten this month?
+
+Gotta be the new version of Choruba, Foreverland’s chocolate alternative made with carobs.
+
+## Where is your favourite climate-forward restaurant/dish/place to eat anywhere in the world?
+
+I’ll stick to my roots: a simple pasta al pomodoro. Quality ingredients, tasty, and climate-friendly.
+
+## What’s your ‘why’? What motivates you to do what you do?
+
+Working with ambitious people trying to change the planet we live on for the best. No matter what you’re working on, if you are an entrepreneur in our field, you might not always get our money, but you surely (for what it’s worth) have my complete esteem.",www.greenqueen.com.hk,2025-04-03,21,5 Minutes with A Future Food VC: Grey Silo Ventures's Matteo Leonardi,article,0.02257952609,47,204,199.546988
+https://www.greenqueen.com.hk/cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier/cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier-5/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier-5 - Green Queen,Courtesy: Cosaic,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier-5 - Green Queen,article,0.01729568054,26,171,199.546988
+https://www.greenqueen.com.hk/compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives/compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives-social - Green Queen,"Courtesy: Compound Foods, Shironosov/Getty Images | Composite by Green Queen","
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives-social - Green Queen,article,0.01744791494,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-social-2/,false,"The content is a description of the Green Queen platform and its mission, not a news article reporting a specific event.",future-food-quick-bites-1504-social - Green Queen,Courtesy: This/Eurest/Miyoko's Creamery,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-social - Green Queen,article,0.01686926402,26,175,199.546988
+https://www.greenqueen.com.hk/alpro-uk-british-oats-investment-plant-based-milk-kettering/alpro-uk-british-oats-investment-plant-based-milk-kettering-social/,false,"The content is a description of the Green Queen platform, not a news article.",alpro-uk-british-oats-investment-plant-based-milk-kettering-social - Green Queen,Courtesy: Alpro,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,alpro-uk-british-oats-investment-plant-based-milk-kettering-social - Green Queen,article,0.01719453158,26,170,199.546988
+https://www.greenqueen.com.hk/standing-ovation-bel-group-whey-waste-fermentation-casein-protein/standing-ovation-bel-group-whey-waste-fermentation-casein-protein-2/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",standing-ovation-bel-group-whey-waste-fermentation-casein-protein-2 - Green Queen,Courtesy: Bel Group,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,standing-ovation-bel-group-whey-waste-fermentation-casein-protein-2 - Green Queen,article,0.01731019566,26,167,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-3/,false,"The content is a description of the Green Queen platform and its mission, not a news article reporting a specific event.",future-food-quick-bites-2503-3 - Green Queen,Courtesy: Oatly/Espresso House,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-3 - Green Queen,article,0.01682573301,26,172,199.546988
+https://www.greenqueen.com.hk/france-soja-soy-ban-isoflavones-tofu-estrogen-health-safety/,true,Reports on a specific event (French food safety agency recommending a ban on soy products) with factual reporting and analysis.,"In France's Latest Attack on Plant Proteins, Soy Feels the Heat","France's food safety agency has recommended a ban on soy-based products in mass catering, raising concerns that have been long debunked and go against scientific consensus.","# Au Revoir, Soja?: French Food Safety Agency Calls for Ban on Soy Products in Schools
+
+5 Mins Read
+
+## France’s food safety agency has recommended a ban on soy-based products in mass catering, raising concerns that have been long debunked and go against scientific consensus.
+
+After attempting to ban cultivated meat, France could be coming for your tofu too.
+
+The French Agency for Food, Environmental, and Occupational Health Safety (ANSES), which oversees food safety in the country, has advised mass catering environments like schools, corporate cafeterias, and daycare facilities to stop serving soy products.
+
+The decision is based on the agency’s assessment of health risks linked to the consumption of foods rich in isoflavones, which are essentially plant-derived phytoestrogens.
+
+While these polyphenols are found in many foods, such as chickpeas, fava beans and pistachios, their main source is soy. These molecules are known for their oestrogenic hormonal activity, and can harm the reproductive system if consumed excessively, according to ANSES.
+
+This debate has surrounded soy for a long time, but studies suggest that neither soy nor isoflavone intake affects reproductive hormones. Environmental organisations are hitting back at the ANSES’s recommendations, given soy’s established health and environmental benefits, and EU-wide efforts to diversify protein sources.
+
+## Why is the ANSES asking caterers to remove soy?
+
+To reach its conclusion, ANSES defined toxicological reference values (TRVs) – essentially, how much isoflavone content you can consume daily without risking ill health effects. The agency settled on 20 micrograms per kg of body weight for the general population and half as much for vulnerable populations (pregnant women, those of reproductive age, and children before puberty).
+
+At these levels, it is impossible to eat soy products without passing the isoflavone threshold, especially if you’re vegan and use soy as a source of complete protein. For example, this would mean a child weighing 30kg could only drink 3 ml of soy milk every day, while a woman weighing 68kg could only consume a glass of soy milk once every 48 days.
+
+So it should come as no surprise that 76% of French children aged three to five exceed the TRV, as do 47% of adults aged 18 to 50. For women over the age of 51, this rises to 75%. All babies fed with soy-based formulas exceed the isoflavone limit set by ANSES.
+
+It’s why ANSES is recommending a ban on soy products in catering settings. That said, it does recognise the benefits of soy – it’s been shown to reduce risks of cardiovascular disease, stroke, and some cancers while improving bone health and alleviating menopausal symptoms.
+
+In addition to the ban, ANSES suggests reducing the isoflavone content of soy, which it feels is “necessary and possible”. This, it says, is dependent on the soy variety, growing conditions, the plant’s maturity, as well as the manufacturing processes and recipe formulation. ANSES is asking producers to “implement agronomic techniques and manufacturing processes” to produce foods “while controlling isoflavone content”.
+
+Here’s the thing, though. A cup of soy milk or a standard 100g serving of tofu contains around 25 mg of isoflavones. So for a 75 kg man in France (about the national average), this would exceed the ANSES consumption limit by 17 times.
+
+Rafael Pinto, senior policy manager at the European Vegetarian Union, called the move a “scare tactic to push consumers away from plant-based alternatives”. “The medical community needs to debunk this fear-mongering and set the record straight,” he remarked.
+
+## The truth about soy, isoflavones, and health
+
+Pinto noted that the ANSES recommendation “defies the scientific consensus”. A host of studies have found soy products to have no health risks related to isoflavones and oestrogen.
+
+In 2021, a review of 417 reports based on human isoflavone intake and endocrine-related health outcomes noted that these concerns are largely based on animal studies and do not reflect human biology. It found that isoflavone consumption does not adversely affect thyroid function, oestrogen levels, ovulation in women, or testosterone levels in men.
+
+This followed a 2020 analysis of 41 studies, which concluded that “neither soy nor isoflavone intake affects [the] male reproductive hormone”.
+
+Just this year, another systematic review of 40 trials (funded by the US soy checkoff programme) found that soy isoflavones don’t affect measures of oestrogenicity. In fact, isoflavones from soy products could have additional health benefits due to the bioactive components found in them.
+
+In line with ANSES’s advice, this study suggested that foods made from condensed soy sources, like soy protein isolates or concentrates, can contain up to 90% fewer isoflavones.
+
+Other public agencies have also concluded that soybeans and their products are safe. For example, the European Food Safety Authority (EFSA) identified no harmful effects of soy isoflavones in the thyroid, uterus and breasts of menopausal women in its review.
+
+On the other side of the Atlantic, the US’s National Institutes of Health (NIH) has qualified soy as a safe food too, citing research that shows soy isoflavones could lower the frequency and severity of menopausal hot flashes and possibly have a beneficial impact on postmenopausal bone health.
+
+“We are surprised by the ANSES recommendation to exclude soya-based foods from institutional catering despite their well-documented health and environmental benefits,” said Anna-Lena Klapp, head of research at food awareness organisation at ProVeg International. “We would like to see large-scale meta-analyses that support this recommendation, which stands in contrast to national dietary guidelines in many countries.”
+
+## France’s continued attacks on alternative proteins
+
+ANSES’s move is antithetical to Europe’s efforts to encourage plant protein consumption. Countries like Germany, Austria, Finland and Norway have all revised their dietary guidelines in favour of plant proteins. Further, the upcoming US dietary recommendations are set to list soy products above animal foods as a source of protein.
+
+This is far from the first time France is in the crosshairs of plant-based critics. In 2023, the country’s then-agriculture minister promoted factory-farmed meat, around the same time it attempted to ban cultivated meat.
+
+The nation has also tried to impose a labelling ban on plant-based meat – in direct opposition to EU law – twice, with the most recent attempt being rejected by both the national Conseil d’État and the European Court of Justice.
+
+The former, France’s top court, called the government’s proposed decrees “illegal and contrary to European regulation”, noting that EU member states cannot independently regulate food labelling.
+
+ProVeg pointed to the WHO’s classification of processed meat as a carcinogen and red meat as a likely carcinogen, questioning why the French health agency hasn’t made a comparable recommendation for these foods. “ANSES reported on this itself but has not made a recommendation to remove it from mass catering,” it said.",www.greenqueen.com.hk,2025-03-27,28,"France Food Agency Advises Ban on Soy Products in Schools, Offices",article,0.03201043467,60,220,199.546988
+https://www.greenqueen.com.hk/eu-commission-plant-protein-diversification-strategy/,true,Reports on a specific event (EU Commission strategy) with news-style reporting,"MEPs Secure EU Commitment to Protein Diversification – Now, They Want a Timeline","The EU Commission has answered calls to create a protein diversification strategy, but parliamentarians say more definitive action is needed.","# EU Commits to Protein Diversification Strategy, But MEPs Push for More Action
+
+6 Mins Read
+
+## The EU Commission has answered calls to create a protein diversification strategy; parliamentarians say more definitive action is needed.
+
+After see-sawing on its commitments to a greener protein ecosystem, the EU has finally agreed to establish a plan to boost plant proteins, reduce imported feed, and promote sustainable solutions.
+
+Agriculture commissioner Christophe Hansen faced calls from two parliamentarians to develop a protein diversification strategy, which they argued would make the EU’s food system more sustainable and self-sufficient.
+
+In a letter led by Anna Strolenberg (Volt) and Sigrid Friis (Renew), 25 members of parliament pointed out how livestock farming accounts for 81-86% of agricultural emissions in the EU, outlining the “urgent need to rethink how we produce animal protein and to expand the production of plant-based proteins within the EU”.
+
+“Farmers have already demonstrated their willingness to embrace sustainable practices, such as integrating animal and plant-based protein production and leveraging new technologies or production methods to reduce the environmental impact of livestock farming,” the letter read. “However, they need robust policies and targeted support to scale these efforts, ensure fair remuneration, and establish a thriving market for sustainable proteins.”
+
+In response, Hansen noted that the Commission’s much-criticised agrifood vision committed to developing “a comprehensive plan to address the challenges that protein supply faces in the EU”.
+
+Expanding on that for the first time, he said: “This initiative will be based on a holistic approach encompassing the agrifood system, considering both the way protein is produced and consumed. Learning from on-the-ground efforts and research, it will present a way forward to ensure the long-term competitiveness, sustainability, profitability and attractiveness of the sector.
+
+“It will focus on fostering the domestic production to improve self-sufficiency to reduce the long-standing dependency on imported plant-based protein and on diversifying imports of plant-based protein to increase the EU food security.”
+
+It’s a win for Friis and Strolenberg’s efforts, and the two don’t plan to stop here. “While we are encouraged by this outcome, we would have liked to see more concrete steps,” Strolenberg tells Green Queen when asked if this was a binding commitment. “What exactly will this comprehensive strategy include, according to the Commission? Moreover, there is still no timeline for when the strategy will be published.”
+
+## EU protein strategy should be built on three key elements
+
+The EU’s latest vision for agriculture and food was supposed to take in the conclusions of the Strategic Dialogue on the Future of EU Agriculture, in which farmer lobby groups and climate activists advocated for an EU-wide action plan for plant-based foods.
+
+Doctors, consumer groups, climate experts, and even some of the largest food companies urged the EU to include the outcomes in the food strategy, but to no avail. There were hints of this at Hansen’s confirmation hearing, when he called the Strategic Dialogue “a vague formulation” that needed more discussion in response to a question from Strolenberg.
+
+“The Strategic Dialogue has rightly acknowledged the need for an action plan on plant-based foods,” Strolenberg says. “In our view, the announced strategy should make this a core pillar. A protein strategy that fails to address the role of plant-based foods would be a missed opportunity and a real disappointment.”
+
+She calls Hansen’s latest letter “an important first step” that proves the Commission recognises the significance of the issue and “demonstrates a willingness to tackle both our protein dependency and the unsustainable nature of current protein sources”.
+
+The strategy should be built on three key elements. First, a thorough problem analysis is needed. “How much protein do we import, and how much do we produce? What does our protein consumption pattern look like? What is the ratio between food and feed? What are the barriers and needs for alternative proteins?” she says.
+
+Next, the plan must define concrete goals. “How much protein should we produce, and of what type? What does a sustainable and healthy protein consumption pattern look like?”
+
+And finally, targeted policy initiatives should combine existing and new instruments to achieve these goals. “How will the Common Agriculture Policy [CAP], Horizon Europe, public procurement policies, and health policies be adapted?” wonders Strolenberg.
+
+## EU should derisk diversification, adjust VAT, and reform dietary guidelines
+
+For Strolenberg, an ideal protein strategy should promote diversification across the value chain. “On the farm side, derisking and rewarding crop diversification is key. New crops and new methods of protein production require knowledge, flexibility, and space for farmers to experiment,” she says, highlighting the role of the CAP in providing farmers the financial stability to try and adopt new crops.
+
+Developing the value chain itself is critical too. “Farmers often report a lack of demand, while processors further up the chain claim there isn’t enough production,” she says. “Bridging this gap by creating and investing in value chain connections is vital. Public procurement policies can also be used to create stable demand.”
+
+She calls on Europe to invest significantly in new crops and technologies: “A dedicated fund for protein diversification could help bring innovative crops and production methods to market more quickly. An innovation cluster should be established to connect all relevant actors, identify research gaps, and foster collaboration.”
+
+The European Food Safety Authority (EFSA), meanwhile, should be encouraged to fast-track the approval process for novel proteins, as this “currently represents a significant regulatory bottleneck”. The EU’s agrifood plan had identified the need for reinforcements at the EFSA to speed up safety assessments and clear regulatory bottlenecks.
+
+“Healthy and sustainable options should be the most affordable. This can be achieved by adjusting VAT rates on healthy protein products,” Strolenberg says, echoing calls from environmental experts.
+
+“Setting targets in cooperation with the retail sector can help ensure consumers have better access to healthy choices,” she adds. “Finally, the creation of European dietary guidelines would provide clear goals and standards to guide both policymakers and industry.”
+
+## Will the EU actually deliver on its promises?
+
+Strolenberg says her advocacy won’t be limited to the agricultural committee- she says it will extend to the environmental, industry and public health committees aswell. “We will also keep engaging with the Commission and civil society to ensure that the announced strategy lives up to expectations,” she says.
+
+The MEP points to Denmark as a leading example. The country was the first to publish a plant-based action plan back in 2023, supported by funding to boost both supply and demand. It will begin taxing cattle farmers for their emissions in 2030, another global first. “We hope that the Danish Presidency of the Council will give this topic additional momentum at the European level,” she adds.
+
+The EU has a history of giving in to lobby pressure and flip-flopping on its own climate proposals, including several aspects of the Green Deal. MEPs have managed to stall Farm to Fork reforms and delay the promised ban on caged farming, which has now been put on hold indefinitely and led to a legal complaint against the EU. The CAP’s environmental controls were further weakened last year after intense lobbying efforts.
+
+Most recently, the Commission was set to unveil a sustainable food systems framework to support the protein transition at the end of its previous mandate, but ended up abandoning the plan after backlash from interest groups.
+
+Are Strolenberg and her colleagues confident that the EU will deliver real, lasting change this time? “We believe there is real momentum to take further steps. The Strategic Dialogue has clearly shown that there is strong societal demand,” she says.
+
+“The upcoming CAP reform also presents an opportunity to introduce instruments that support farmers in adopting new protein crops. This can help derisk investments in new production methods and crops. If the strategy also includes measures to develop value chains and expand consumer choices, we believe it has the potential to become a real success.”",www.greenqueen.com.hk,2025-03-31,24,"EU Commits to Protein Diversification Strategy, But MEPs Want 'More Concrete Steps'",article,0.03601720484,62,217,199.546988
+https://www.greenqueen.com.hk/biocraft-pet-nutrition-lab-grown-meat-dog-cat-food-eu-approved/biocraft-pet-nutrition-lab-grown-meat-dog-cat-food-eu-approved-4/,false,"The content is a description of the Green Queen platform, not a news article.",biocraft-pet-nutrition-lab-grown-meat-dog-cat-food-eu-approved-4 - Green Queen,Courtesy: BioCraft Pet Nutrition,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-26,29,biocraft-pet-nutrition-lab-grown-meat-dog-cat-food-eu-approved-4 - Green Queen,article,0.01719110301,26,169,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-2-2/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-0804-2 - Green Queen,Courtesy: La Vie,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,future-food-quick-bites-0804-2 - Green Queen,article,0.01687042694,26,172,199.546988
+https://www.greenqueen.com.hk/eu-healthferm-plant-based-food-precision-fermentation-survey/eu-healthferm-plant-based-food-precision-fermentation-survey-1/,false,"The content is a description of the Green Queen platform, not a news article.",eu-healthferm-plant-based-food-precision-fermentation-survey-1 - Green Queen,Courtesy: Formo,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,eu-healthferm-plant-based-food-precision-fermentation-survey-1 - Green Queen,article,0.01723382837,26,174,199.546988
+https://www.greenqueen.com.hk/standing-ovation-bel-group-whey-waste-fermentation-casein-protein/,true,Reports on a specific business partnership and development in the food tech industry.,This Startup Is Making Recombinant Casein with Waste From A Cheese Giant,Dairy giant Bel Group will supply its whey waste to food tech startup Standing Ovation for the production of precision-fermented casein proteins.,"# French Startup to Create Recombinant Milk Proteins from Bel Group’s Whey Waste
+
+5 Mins Read
+
+## Bel Group France has partnered with portfolio company Standing Ovation to upcycle its whey waste to produce precision-fermented casein proteins.
+
+What if waste from cow’s milk could help create next-generation dairy products?
+
+That’s exactly what French startup Standing Ovation is hoping to do. It has developed a method to transform acid whey – the dairy industry’s biggest waste product – into its precision fermentation process to make recombinant casein proteins.
+
+It will use whey serum supplied by dairy giant Bel Group (an investor in Standing Ovation), reducing food waste and contributing to the circular economy. Around 80-90% of milk that enters cheese manufacturing facilities ends up as whey. Globally, between 180 and 190 million tonnes of the liquid is produced annually.
+
+“Whey, a byproduct of the dairy industry, contains sugars such as lactose and galactose. These sugars are fermented using a proprietary process developed by Standing Ovation, resulting in the production of casein, the primary protein found in milk,” explains Standing Ovation co-founder and scientific director Romain Chayot. He adds that the industrial process is compatible with all types of whey.
+
+“Standing Ovation’s technology, combined with our cheese-making expertise, enables us to put this technological innovation into practice, opening up a whole new world of possibilities for imagining tomorrow’s recipes and products, combining nutritional quality, accessibility and responsibility,” adds Caroline Sorlin, director of investments and collaborations at Bel Group.
+
+## Standing Ovation diversifies client base with whey process
+
+Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest. In Standing Ovation’s case, this is casein, which makes up 80% of the protein content found in milk.
+
+The protein is responsible for emulsification, stabilisation and gelation, giving dairy products many of the functional properties that make them desirable – think the melt and stretch of cheese, or the creaminess of ice cream.
+
+“Standing Ovation’s proprietary process converts agricultural sugars, such as glucose and sucrose, into proteins through precision fermentation,” Chayot tells Green Queen.
+
+He adds that using Bel Group’s whey allows the company to diversify its portfolio and customer base: “These two production systems will continue to operate in parallel – one serving the vegan market, and the other targeting the dairy industry by supplementing traditional products with Standing Ovation’s caseins.”
+
+Yvan Chardonnens, CEO of Standing Ovation, outlines how the acid whey serum contains minerals, sugar (from lactose), organic acids, and very little protein. “No traces of lactose from acid serum are found in the casein powder obtained by precision fermentation using the Standing Ovation process,” he tells Green Queen when asked about concerns around allergenicity and intolerances. (Since this is a bioidentical protein, it isn’t suitable for those with dairy allergies.)
+
+“The volumes of serum that can be processed using Standing Ovation’s technology are substantial,” he adds. “From the current capacity of several cubic meters, we plan to scale up progressively to millions of cubic meters per year. Discussions with stakeholders across multiple continents are already underway.”
+
+While the company hasn’t disclosed the financials involved in the deal with Bel – or whether it is obtaining the whey for free – it has been working with another industry behemoth, Ajinomoto Foods Europe, to co-manufacture the recombinant casein at its industrial-scale plant in northern France.
+
+## Tariffs make Standing Ovation rethink strategy
+
+While about half of all whey is processed into added-value products like protein powders, functional foods, edible films and coatings, and lactic acid, a significant amount is left unused. Moreover, whey disposal is a costly process – its biochemical oxygen demands are significantly higher than wastewater, and it can pose risks to farmland. Up to 47% of the whey from the cheese industry is discharged into water bodies, causing pollution, ecological imbalances, and uncontrolled microbial growth.
+
+It underscores the need for solutions like Standing Ovation’s. The company says a lifecycle assessment shows its Advanced Casein protein generates 94% fewer greenhouse gas emissions when produced from plant-based sugars. Since this new process valorises a waste stream, the environmental wins could be “even more advantageous when derived from acid whey”, according to Chayot.
+
+“The life-cycle assessment is currently undergoing certification, and the precise environmental impact will depend in part on the purchase price of the whey,” he says.
+
+Asked if Standing Ovation and Bel Group are co-creating products, Chardonnens says: “We are a protein-focused company operating in the B2B sector; however, we consistently offer our clients the opportunity to share our efforts towards the discovery of new dairy applications formulated using our advanced caseins.”
+
+Several major dairy players are already using the recombinant casein to develop new products, primarily targeting the US market for 2026-27. The startup – which has raised €23M to date – has previously indicated it’s working towards regulatory approval in the US for 2026 and the EU for 2027. So far, only New Culture and Fermify are cleared to sell animal-free casein stateside, both obtaining self-determined GRAS (Generally Recognized as Safe) status last year.
+
+The FDA’s self-affirmation pathway is under threat, with Health Secretary Robert F Kennedy Jr suggesting he is looking to potentially scrap the rule. “We never considered a simple self-GRAS system for commercialisation, but a certified GRAS,” says Chardonnens.
+
+That said, the ongoing tariff war is also making the company revamp its plans. “Tariffs are pushing us to consider other markets than the US more quickly, and open a Standing Ovation branch in the US next year,” he says.
+
+The partnership with Bel comes weeks after researchers in Denmark and Mexico developed a process to upcycle whey into sustainable single-cell proteins through fermentation. Bel Group, meanwhile, has invested €9M in a collaborative project to make better-tasting vegan cheese for its brands, which include Babybel, The Laughing Cow, and Boursin.",www.greenqueen.com.hk,2025-04-16,8,French Startup to Upcycle Bel Group's Whey Waste for Recombinant Milk Proteins,article,0.03091468594,55,207,199.546988
+https://www.greenqueen.com.hk/us-plant-based-survey-americans-beef-emissions-trump-rfk-food/us-plant-based-survey-americans-beef-emissions-trump-rfk-food-5/,false,"The content is a description of the website and its mission, not a news article.",us-plant-based-survey-americans-beef-emissions-trump-rfk-food-5 - Green Queen,Courtesy: PCRM/Morning Consult,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-17,7,us-plant-based-survey-americans-beef-emissions-trump-rfk-food-5 - Green Queen,article,0.01726760164,26,170,199.546988
+https://www.greenqueen.com.hk/plant-based-diet-and-hot-flashes-vegan-menopause-women/,false,Reports on a specific study and its findings in a news-like format.,"Amid UPF Debate, Both 'Healthy' & 'Unhealthy' Vegan Diets Found to Reduce Hot Flashes",Swapping meat and dairy for a low-fat plant-based diet – whether 'healthy' or not – can reduce hot flashes and weight in postmenopausal women.,"# Replacing Meat & Dairy with A Low-Fat Vegan Diet Can Reduce Postmenopausal Hot Flashes by 92%
+
+4 Mins Read
+
+## A plant-based diet low in fat can reduce hot flashes and weight in postmenopausal women much more effectively than animal proteins.
+
+Replacing meat, dairy and eggs with plant-based foods – regardless of whether they’re classed as healthy or unhealthy – leads to better health outcomes for postmenopausal women.
+
+Hot flashes and weight gain are among the most common symptoms of the postmenopause period, but following a vegan diet can drastically reduce these impacts, leading to greater overall health in women, according to a new study by the Physicians Committee for Responsible Medicine (PCRM).
+
+“Simply replacing meat and dairy products with plant-based foods can lead to weight loss and a reduction in hot flashes in postmenopausal women,” said Hana Kahleova, co-author of the study and director of clinical research at PCRM.
+
+Over 80% of people at menopause experience vasomotor symptoms. These include hot flashes, which studies have shown to increase the risk of diabetes, osteoporosis, Alzheimer’s, and cardiovascular diseases. They can also disrupt sleep, negatively affecting women’s overall wellbeing.
+
+## Both ‘healthy’ and ‘unhealthy’ vegan diets reduce hot flashes
+
+The research – published in the BMC Women’s Health journal – is a secondary analysis of data from a 2023 PCRM study, where 84 postmenopausal women reporting at least two moderate to severe hot flashes daily were either asked to follow a low-fat vegan diet featuring soybeans, or continue their usual diet for 12 weeks.
+
+That initial research revealed that low-fat vegan diets reduced the incidence of moderate to severe hot flashes by 88%. This latest paper builds on that to explore the association of plant-based diet index (PDI) scores with changes in hot flashes.
+
+Characterised by positive marks for plant-based foods and negative scores for animal-derived foods, PDI differentiates between the healthfulness of different approaches to plant-based eating, and has been used in many studies.
+
+PDI measures adherence to a vegan diet in general. Meanwhile, healthful PDI (hPDI) comprises the consumption of ‘healthy’ plant-based foods, such as more vegetables, whole grains, nuts, legumes, oils, coffee and tea. On the contrary, unhealthful PDI (uPDI) includes more foods like fruit juice, sugar-sweetened beverages, refined grains, potatoes, and sweets.
+
+The researchers found that participants eating vegan diets saw severe hot flashes reduce by 92%, while those in the control group experienced no significant changes. Similarly, plant-based eaters also lost an average of 3.6kg in body weight, compared to just 0.2kg for those who ate meat, dairy and eggs.
+
+Crucially, all three PDI cores increased in the vegan participants, with both hPDI and uPDI associated with weight loss and a reduction in hot flashes. And these effects remained significant even after accounting for changes in body mass index.
+
+“The main mechanisms responsible for the reduction in hot flashes in our study may include a high fibre and a low fat content of the vegan diet, weight loss, a reduction in markers of inflammation, and an increased consumption of soy isoflavones,” the authors wrote.
+
+## Important findings among the ultra-processed discourse
+
+“The good news is that our new analysis helps clarify that even plant-based foods that are defined as ‘unhealthy’ by the plant-based index are better than animal products in terms of weight loss and reduction in hot flashes,” said Kahleova.
+
+The research comes at a time when plant-based meat and dairy products are being bundled with items that happen to be vegan – such as breads, biscuits and cakes – to be falsely discredited as unhealthy ultra-processed foods (UPFs). In reality, the term is used to describe the level of processing, and not a food’s healthfulness.
+
+Nevertheless, the UPF tag has hurt sales and spurred even giants like Beyond Meat and Impossible Foods to rethink their product formulations and marketing strategies.
+
+The PCRM research notes that fruit juices, sweetened beverages, potatoes and refined grains all have higher carbohydrate and lower fat content than meat, dairy and eggs, and so are naturally lower in energy density.
+
+Even though potatoes are viewed as ‘unhealthy’ here, the evidence between these tubers and type 2 diabetes risk is “weak and inconsistent”, and subject to variables like the use of fat during preparation and combination with meat in meals. In fact, potatoes have been found to be comparable to beans in weight loss and improvements in insulin resistance.
+
+“If you want to lose weight, fight hot flashes, or improve other diet-related conditions like type 2 diabetes and heart disease, it’s always best to choose the plant-based option over animal products,” said Kahleova.
+
+The findings echo the results from a 2012 clinical trial of over 17,000 women, which found that increasing whole grains, fruits, and vegetables and reducing dietary fat boosted the chances of becoming free of hot flashes at one year by 14%, regardless of weight changes.",www.greenqueen.com.hk,2025-04-08,16,Swapping Meat & Dairy for Vegan Diet Can Reduce Postmenopausal Hot Flashes by 92%,article,0.02779258338,53,207,199.546988
+https://www.greenqueen.com.hk/non-upf-verified-label-gmo-plant-based-meat-ultra-processed/,true,Reports on a specific event (launch of a new label) in a news-style format.,"Explained: The Non-UPF Verified Label, and What You Need to Know",The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here's what you need to know.,"# Explainer: What is the Non-UPF Verified Label, and What Do Brands Need to Know?
+
+7 Mins Read
+
+## The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here’s what you need to know, and what it means for plant-based meat.
+
+With ultra-processed foods (UPFs) front of mind for consumers in 2025, one of the US’s most well-known food verification bodies recently rolled out a new label to promote transparency around these products.
+
+The Non-GMO Project, the organisation behind the Non-GMO label, has introduced a Non-UPF Verified label to “address the pervasive dominance of ultra-processed food”. The badge was launched under the Food Integrity Collective, a group that convenes stakeholders from the natural products sector to “create systemic change in our food system”.
+
+“We’re really focused on the power of informed choice to create a food system with more integrity,” Megan Westgate, founder and CEO of the Non-GMO Project, told Green Queen in January.
+
+“And right now, UPF is not sufficiently defined and is generally harder than it should be to identify, so that’s the gap we’re aiming to fill with this new standard and programme.”
+
+## What is the Non-UPF Verified Label?
+
+A survey conducted by the Non-GMO Project last year found that 85% of Americans wanted to avoid UPFs, but felt overwhelmed or unsupported in their desire to do so.
+
+The Non-UPF standard aims to “provide a clear and enforceable framework for identifying foods that avoid excessive industrial processing and certain manufactured additives”, the organisation said in a webinar last week. It would prohibit ingredients “under investigation for metabolic dysfunction, gut microbiome disruption, and other health concerns”.
+
+The group explained that the label is designed to set measurable criteria for defining non-UPFs, based on processing methods, “ingredient integrity”, and formulation thresholds. It also aims to offer manufacturers, retailers and consumers a “practical, science-based tool” to navigate today’s complex food landscape, and support innovative producers that prioritise whole, minimally processed ingredients that are feasible for real-world application.
+
+There is currently a waitlist for companies looking to use the Non-UPF Verified label on their product packaging, with its creators currently working on establishing a clear framework of standards manufacturers would need to meet to qualify for the label.
+
+The organisation is conducting a pilot this spring and summer with a select group of brands, working on an initial draft of the label to be used with four technical administrators through the trial. “They’ll be working with up to 20 different brands and a variety of products in those brands’ portfolios to pressure-test the standard and give us input,” Westgate said, adding that her team will engage with the public for input over this period too (though a formal consultation won’t be held until later).
+
+## How was the Non-UPF label developed?
+
+The Non-GMO Project outlined four key considerations that inform its Non-UPF verification standard. The first concerns hyperpalatability. “UPFs are often engineered to override natural satiety signals, leading to overconsumption and increased risk of obesity and metabolic disorders,” it said in the webinar.
+
+The second factor revolves around food structure and imbalance, since UPFs are often developed in a way that disconnects texture, flavour and nutrient delivery from whole-food formats, resulting in significantly different compositions.
+
+“Some of that comes into the way that flavourings are used, which also relates to hyperpalatability,” Westgate explained. “The food matrices are eroded, and the body is confused.”
+
+Excessive processing is another consideration, with the organisation suggesting that heavy industrial processing alters food structure, reducing the bioavailability of nutrients. “A lot of the times, if we’re just looking at nutrient levels – like a Nutrition Facts panel – that doesn’t really tell us [if this is] actually something that the body can recognise as food?” Westgate described.
+
+Finally, the Non-UPF Verified label was also designed with the use of isolated ingredients in mind. Additives, emulsifiers, and “ultra-refined ingredients” can modify texture, extend shelf life, and intensify flavour, but they’re “often disconnected from the structure and function of whole foods”.
+
+## What are the proposed guidelines?
+
+So how does it plan to implement the certification? “We will have a list of prohibited ingredients. We’re looking to align with things that are banned in the EU… [and] California in recent legislation,” said Westgate.
+
+The Non-GMO Project is similarly monitoring the lists maintained by Whole Foods Market and PCC Community Markets, detailing ingredients they don’t allow to be included in products sold in their stores. “This feels very similar to where we were at in the early days of Non-GMO,” she said. “It really wakes people up when they find out that there are things in our food that are illegal in other countries.”
+
+It has also homed in on the concept of nutrient thresholds for formulations, citing studies that link hyperpalatability to foods with combinations of sugar, oil and salt that don’t occur in nature. “There’s pretty robust research suggesting specific thresholds for the amount of those macros in combination with each other. And so the current draft of the standard proposes taking that lens,” noted Westgate.
+
+The organisation has proposed a classification system for processing to identify how much each method – whether it’s mechanical, chemical, biological, or thermal – breaks down the food matrix, and what its effects are.
+
+Through the pilot, it’s looking to get insight directly from brands about the types of equipment and processes they’re using to classify what’s permissible, what can be used conditionally, and what would classify as minimally or moderately processed.
+
+Speaking of which, it outlined a framework for “conditional ingredients”. “We are contemplating an allowance for up to 5% of the finished dry weight of the product [that] could be constituted by what we’re calling micro-ingredients,” said Westgate, referring to ultra-processed ingredients that individually make up just 0.5% of a food item, and are not on the prohibited list.
+
+## What does this all mean for plant-based meat?
+
+UPFs have come under heavy scrutiny from US health secretary Robert F Kennedy JR, who has previously vowed to remove them from school lunches. Plant-based meat has been caught in the crossfire, subjected to criticism amid misguided connections of processing with nutrition.
+
+This is because these products fall under the bottom category of the Nova classification, which groups food by how much they’ve been processed. UPFs comprise industrial formulations and techniques like extrusion or pre-frying, and cosmetic additives and substances deemed to be of little culinary use.
+
+Despite most meat alternatives being better for human health than the products they intend to replace, they’ve been bundled together with products like Coca-Cola, Oreos, Corn Flakes, and Lay’s. A host of health experts have therefore advocated for nuance when linking UPFs with nutrition, arguing that one has nothing to do with the other.
+
+When speaking to Green Queen earlier this year, Westgate agreed that “most of the pushback about the correlation between UPFs and nutrition/metabolic health is related to how broad Nova category four is, which is part of what we’re seeking to address”.
+
+So what does the Non-UPF Verified label mean for meat alternatives? It’s a question that came up during the webinar too, pointing out how some additives actually help provide better nutrition than animal products.
+
+Westgate acknowledged that the plant-based category is certainly attracting “a lot of interest” in this regard, adding that it’s aiming to get representation from all major retail categories in its pilot, which has seen interest from over 170 brands, including those that use vital wheat gluten.
+
+This includes plant-based alternatives, which would help it learn about “the ways that these products can be created that are not ultra-processed”. “Right now on the market, we have a range of plant-based alternatives – like some of every category, there are definitely things that are ultra-processed and there are examples of things that are not,” explained Westgate
+
+“For the pilot, we’re really looking at things at brands and product lines where some intent has been there to formulate to avoid ultra processing, even in advance of it being fully defined, so that we can learn from brands. What were you considering? What tradeoffs did you have to make? How did you draw the line?”
+
+How will plant-based meat fare under the Non-UPF Verified standard? It’s a question that remains top of the list for the organisation.",www.greenqueen.com.hk,2025-04-10,14,Non-UPF Verified: Everything You Need to Know About the New Label,article,0.036479953,64,206,199.546988
+https://www.greenqueen.com.hk/cultivated-lab-grown-chicken-nuggets-hollow-fiber-bioreactor/cultivated-lab-grown-chicken-nuggets-hollow-fiber-bioreactor-3/,false,"The content is a description of the Green Queen platform, not a news article.",cultivated-lab-grown-chicken-nuggets-hollow-fiber-bioreactor-3 - Green Queen,Courtesy: Shoji Takeuchi,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-17,7,cultivated-lab-grown-chicken-nuggets-hollow-fiber-bioreactor-3 - Green Queen,article,0.01706749161,26,168,199.546988
+https://www.greenqueen.com.hk/neat-burger-lewis-hamilton-leonardo-dicaprio-vegan-closing/neat-burger-lewis-hamilton-leonardo-dicaprio-vegan-closing-3/,false,"The content is a description of the Green Queen platform, not a news article.",neat-burger-lewis-hamilton-leonardo-dicaprio-vegan-closing-3 - Green Queen,Courtesy: Neat,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-22,2,neat-burger-lewis-hamilton-leonardo-dicaprio-vegan-closing-3 - Green Queen,article,0.01736868992,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-5/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2503-5 - Green Queen,Courtesy: Nourish You,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-5 - Green Queen,article,0.01720369551,26,172,199.546988
+https://www.greenqueen.com.hk/us-plant-based-survey-americans-beef-emissions-trump-rfk-food/89p-lockup-primary/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",89p-lockup-primary - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,89p-lockup-primary - Green Queen,article,0.01713633924,26,171,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-india-approval/biokraft-foods-lab-grown-meat-india-approval-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",biokraft-foods-lab-grown-meat-india-approval-1 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,biokraft-foods-lab-grown-meat-india-approval-1 - Green Queen,article,0.01717414999,26,170,199.546988
+https://www.greenqueen.com.hk/plant-based-dairy-milk-market-switching-potential-survey/,true,"Reports on a market survey about plant-based dairy products, presenting factual findings and analysis.",Switching Potential': How Brands Can Unlock the Thirst for Plant-Based Dairy,"Among the 38% of people who say they don't consume plant-based dairy, three in five say they're open to the switch if certain barriers are removed.","# Understanding ‘Switching Potential’: Better Taste & Access Could Unlock Thirst for Plant-Based Dairy
+
+4 Mins Read
+
+## Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed.
+
+The majority of people who don’t consume oat milk, vegan Cheddar or coconut yoghurt are open to doing so, as long as manufacturers and retailers improve some aspects of these products, according to analysis by European consultancy firm Roland Berger.
+
+The company notes that plant-based dairy is on the rise, though its popularity fluctuates between different products and markets. Asia, for example, leads the worldwide market, with $13.4B in sales in 2023 – China alone accounted for $9.5B of this, compared to $4.5B in North America and $4B in Europe.
+
+However, it remains the largest segment in the plant-based food space by some distance – in the US, they account for 36% of the share, while in Europe’s largest markets, they make up 41% of all vegan sales.
+
+A big reason for this popularity is that plant-based milk isn’t just restricted to vegan shoppers – it appeals to a much wider base of consumers, from folks who are lactose intolerant or allergic to dairy, others who simply prefer its taste, health, or sustainability credentials.
+
+## What is the alt-dairy ‘switching potential’?
+
+There are several barriers, though, that are blocking plant-based dairy products from reaching their full potential, seeing as non-dairy alternatives only account for 14.5% of the overall milk sector in the US and just 10% in Germany (Europe’s leading plant-based market). This further slumps when it comes to other dairy products like cheese, yoghurt or butter.
+
+Roland Berger conducted a global survey of nearly 500 consumers in late 2024, aiming to identify the drivers and barriers of plant-based dairy consumption. It revealed that six in 10 people buy non-dairy alternatives, underscoring the popularity of this segment.
+
+Among the 38% of people who don’t, however, a majority show what it calls “switching potential” – they are open to making the shift to plant-based dairy if their needs are met. Of these, one in five are ‘highly convertible’, and another 38% have the potential to swing.
+
+So what’s stopping them? The primary issues lie with the taste and texture (which leave 57% of respondents unsatisfied) and a lack of in-store availability (cited by 55%). High prices are also a significant concern for 37% of the respondents.
+
+The impact of associating plant-based dairy products with ultra-processed foods (UPFs) is clear to see, with 29% of consumers deterred from buying them because they perceive them as overly processed. Another 15%, meanwhile, complain of a lack of information about their nutritional benefits.
+
+## How brands can encourage consumers to make the switch
+
+So how can companies deliver on plant-based dairy’s switching potential? Roland Berger took the example of leading brands like Alpro, which is focusing on innovation and product expansion across multiple categories, and Oatly, which leverages its “early-mover advantage” by concentrating on its hero product.
+
+“These strategies appear to be effective, with plant-based dairy brands gaining increasing recognition among consumers,” the firm said. Its survey found that Alpro and Oatly are recognised by 83% and 82% of respondents, spotlighting the success of their marketing efforts.
+
+To make a real dent in the dairy segment, plant-based brands need a targeted approach, according to Roland Berger. It recommends partnering with suppliers to optimise protein crops and improve extraction techniques, which would help improve product quality and lower costs.
+
+Companies should also focus on recipe innovation to enhance the taste and texture of their offerings, while smaller packs could be a good way in for new consumers. Continued efforts in brand building and expanding distribution, meanwhile, will help increase awareness and availability of plant-based dairy, a key pain point for those with switching potential.
+
+Finally, product innovation should tap into consumer needs – think high protein, high fibre, etc. – and open up new market opportunities, including in categories beyond milk.
+
+A host of startups are coming up with innovative plant-based milks that go beyond the mainstream, offering products made from pistachios, pecans, watermelon seeds, and even bananas. “The rise of plant-based dairy reflects a profound shift in consumer preferences towards sustainability and health, which paves the way for innovation and growth in the market,” said Alexander Belderok, a senior partner at Roland Berger.",www.greenqueen.com.hk,2025-04-18,6,Better Taste & Access Could Unlock 'Switching Potential' for Plant-Based Dairy,article,0.02668653282,50,209,199.546988
+https://www.greenqueen.com.hk/sodexo-greener-by-default-plant-based-hospitals/sodexo-greener-by-default-plant-based-hospitals-2/,false,"The content is an introduction to the Green Queen platform, not a news article.",sodexo-greener-by-default-plant-based-hospitals-2 - Green Queen,Courtesy: Better Food Foundation,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,sodexo-greener-by-default-plant-based-hospitals-2 - Green Queen,article,0.01756382263,26,164,199.546988
+https://www.greenqueen.com.hk/lypid-phytofat-u-s-debut/,true,Reports on a specific corporate action (Lypid's market entry) in a news-like format.,"Lypid Says Phytofat Is 'the Secret Sauce', Extends 'Open Invitation' to Food Service","San Francisco's innovative food tech company, Lypid, has announced its entry into U.S. food service and B2B markets this month with the debut of its revolutionary plant-based PhytoFat.","# Lypid Says Phytofat Is ‘the Secret Sauce’, Extends ‘Open Invitation’ to Food Service
+
+3 Mins Read
+
+## San Francisco’s innovative food tech company, Lypid, has announced its entry into U.S. food service and B2B markets this month with the debut of its revolutionary plant-based PhytoFat.
+
+To provide an authentic meaty experience to plant-based food, Lypid says its PhytoFat offers a rich, delectable flavor profile and a gratifying mouthfeel, adding a new dimension to plant-based cuisine. This novel product recently clinched the coveted “Ingredient Innovation” award at the 2023 World Food Innovation Awards, hosted by FoodBev Media.
+
+The launch follows the March release of Lypid’s pork belly made with PhtyoFat. The company raised $4 million in Seed funding last year.
+
+## ‘Secret sauce’
+
+Crafted with 97 percent plant-based oils and water, PhytoFat deploys cutting-edge microencapsulation technology. Lypid has designed a healthier, more sustainable plant-based fat alternative that captures the savory taste of animal fat, creating an unmatched taste experience in the plant-based food landscape.
+
+“With our PhytoFat, we have brought the secret sauce back to the dining table by creating a plant-based fat that maintains animal-like qualities,” Dr. Michelle Lee, Co-founder and CTO of Lypid, said in a statement. “Our proprietary blend enhances the texture and flavor delivery of plant-based meat. PhytoFat also provides a better nutritional profile, allowing a reduction of both calories and saturated fat compared to animal fat.”
+
+Lypid says the absence of artificial additives, hydrogenation, or transfats in PhytoFat makes it a superior choice in the rapidly expanding plant-based market. Offering a high melting point, PhytoFat resembles animal-based fats for a transformative culinary experience.
+
+## Expanding the designer fat market
+
+Lypid has extended an open invitation to chefs and food companies worldwide to collaborate by using the fat in their plant-based offerings. Lypid says the versatility of pork- and beef-flavored PhytoFat products opens up a myriad of possibilities, with the potential to enhance the visual appeal, taste, and texture of plant-based foods from burgers to pork belly dishes. Lypid says PhytoFat is set to redefine the perception of plant-based food.
+
+“With the early success and highly positive feedback, we aim to take our innovation further in the following months and welcome culinary partners to hop on board with Lypid,” said Lypid CEO Dr. Jen-Yu Huang.
+
+Lypid has already embarked on global collaborations, including a partnership with Asia’s largest coffeehouse chain, Louisa Coffee, to serve plant-based burger patties featuring PhytoFat in more than 500 shops across Taiwan.
+
+Lypid is among a growing number of alternative fat producers aiming to make plant-based and other alternative animal products more closely resemble their conventional counterparts.
+
+Fellow Bay Area startup Zero Acre Farms closed a $37 million Series A funding round last year. Investors include Robert Downey Jr. and members of the band Coldplay.
+
+Zero Acre is working to supplant problematic vegetable oils such as palm oil — a leading producer of emissions and a driver of tropical deforestation — and genetically modified plant oils such as canola and soy.",www.greenqueen.com.hk,2025-04-08,16,"Lypid Says Phytofat Is 'the Secret Sauce', Extends 'Open Invitation' to Food Service",article,0.02306745157,46,202,199.546988
+https://www.greenqueen.com.hk/unilever-invests-in-sustainable-palm-oil-alternative/,true,Reports on a specific corporate action (Unilever's investment) in a news-style format,Unilever Announces $120 Million Investment To Scale Production Of Palm Oil Alternative,Unilver announced it is working with Genomatica to substitute palm oil with a sustainable alternative in its soap and detergent products.,"4 Mins Read
+
+Unilever has formed a strategic partnership with San Diego-based biotech Genomatica (‘Geno’) to pursue a path to commercialisation for the latter’s microbial fermented alternative to unsustainable palm oil. Unilever anticipates other investors joining the initiative, though its $120 million investment is the only financial commitment confirmed to date. The collaboration is the conglomerate’s largest-ever partnership within the biotech sector.
+
+Geno is already engaged in scaling its production processes. This comes as demand for sustainably sourced palm oil or suitable alternatives is increasing. Geno’s development is so far only suitable for use in personal, home and cleaning products, as it is a surfactant replacement. Unilever intends to use it in its soap and detergent products.
+
+## Using palm oil
+
+Unilever has stated that it will not be cutting traditional palm oil from its supply chain entirely. The company has stated that it will remain a vital feedstock for its ingredients and that in and of itself, it is not a troublesome product.
+
+“Palm oil itself is not the problem. It is the most land-efficient vegetable oil and the source of livelihoods for millions of farmers across Indonesia and Malaysia. It is also neutral in taste and smell and provides a smooth and creamy texture that is suitable for manufacturing a wide range of food products, such as bakery and chocolate confectionery products. It also has a natural preservative effect, extending the shelf life of food products,” a spokesperson for Unilever told *Ingredients Network*.
+
+The spokesperson went on to state that it is the vast expansion of the palm oil industry that has created unsustainable practices and an increase in deforestation. They claim that Unilever is proactive in working with relevant officials to campaign for change. The conglomerate committed to creating a zero-deforestation supply chain by 2023, with palm oil included in the list of crops that would be reevaluated.
+
+## Will Unilever clean up its food products as well?
+
+Unilever has been asked if it intends to investigate Geno’s fermentation techniques to create an edible alternative to palm oil, but has, so far, declined to comment. It has been vocal about the desire to futureproof itself against supply chain disruptions and changing consumer mindsets, however.
+
+Unilever’s chief R&D officer, Richard Slater says consumers are beginning to prioritize sustainable options.
+
+“We will be marrying science and nature to make sure there is no trade-off for our consumers between the efficacy and sustainability of their products,” he told *Ingredients Network*. “We are building this innovative new venture to have the scale to drive real impact and change in our industry, helping to reinvent the chemistry of home and personal care products for the 21st century.”
+
+## The other players looking to replace palm oil
+
+Palm oil faces an uncertain future. Already subject to changing consumer opinions, its exports are now in question as well. Indonesia, the world’s largest producer and exporter of palm oil, announced in April that it had placed a stop on the product leaving the domestic market. It came as the Ukraine conflict pushed global food prices up. Indonesia’s president, Joko Widodo took the step to protect his people from being hit by soaring food costs.
+
+More than ever, alternatives to palm oil are being considered essential. In March it was announced that scientists at the Nanyang Technical University (NTU) in Singapore are hoping to replace palm oil with a microalgae substitute. The new oil is claimed to offer health and sustainability benefits, including lowering cholesterol and being made from regenerative algae varieties. Unlike Geno’s fermented alternative, it has been deemed suitable for edible applications.
+
+New York’s C16 Biosciences is creating lab-grown oil that is almost chemically and functionally identical to conventional palm oil. The startup closed a $20 million Series A funding round in 2020, which saw Bill Gates participate, with the investment earmarked for moving towards commercial scaling.
+
+*Lead photo by Genomatica.*",www.greenqueen.com.hk,2025-04-09,15,Unilever Announces $120 Million Investment To Scale Production Of Palm Oil Alternative,article,0.02616767473,47,202,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-3/,false,"The content is a description of the Green Queen platform, not a news article reporting a specific event.",future-food-quick-bites-3103-3 - Green Queen,Courtesy: Atlr.72,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-3 - Green Queen,article,0.01690367146,26,173,199.546988
+https://www.greenqueen.com.hk/category/eco-packaging/,false,Contains multiple articles with 'Read More' links rather than a single news article,Eco Packaging - Green Queen,none,"Browsing Category
+
+# Eco Packaging
+
+A host of brands are innovating with oat milk powders in multiple flavours to cut packaging waste and offer personalisation – here are seven of the best.
+Oat milk has quickly become the darling of the plant-based milk space, which!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based charity Redress has announced the results of the 2024 Redress Design Award, with the top prize winner getting a chance to work with Tommy Hilfiger.
+Redress, the Asia-focused charity tackling the fashion industry's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US plant-based milk brand Milkadamia has introduced 2D-printed Flat Pack sheets that cut packaging waste by 94%, and it's starting with oat milk.
+Known for its macadamia milks, Milkadamia is diversifying its lineup with a new product!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A coalition of cafés and restaurants are participating in a city-wide reusable cup project in Petaluma, California, with the goal of reducing waste from single-use plastics.
+More than 30 eateries, including Starbucks, KFC, Dunkin',!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As part of its Champions Innovate initiative, UEFA has introduced a slew of sustainability measures for the 2024 Champions League final, which includes carbon labelling and plastic-free packaging.
+Fans watching Real Madrid and Borussia!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swedish packaging solutions startup Saveggy has raised SEK 20M (€1.76M) to scale up its plastic-free, plant-based coating for fruits and vegetables, starting with cucumbers.
+Lund-based Saveggy's latest funding round of €1.76M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US coffee company Keurig, one of the world's largest coffee pod producers, has introduced K-Rounds, a line of plant-based, fully compostable capsules, alongside a new machine, which are slated for launch in 2025.
+Next year, Keurig Dr!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christmas is one of the most joyful and wasteful days of the year – with lots of food and lots of waste producing stats that make for uncomfortable reading. Here's how you can have a more eco-conscious holiday this year.
+Over three days!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What does the future look like for food tech? French consultancy DigitalFoodLab has released its annual State of FoodTech Trends report for 2024, distilling 28 directions in six 'mega-trends', including sustainable proteins, food is!-->…
+
+Read More...
+
+Read More...
+
+New York-based sustainability research firm HowGood has partnered with Majid Al Futtaim, which operates Carrefour in the UAE, to bring the former's climate impact labels to five of the French retail giant's stores in Dubai, including one!-->…
+
+Read More...
+
+Read More...
+
+Cigarette-style warnings about the impact of climate change on food can cut meat consumption, according to a study by Durham University. Researchers found that adding pictorial climate warning labels deterred Brits from choosing meat!-->…
+
+Read More...
+
+Read More...
+
+In a world packed with celebrity spirits, some are spotlighting sustainability with innovative plant-based alcohol offerings, from zero-waste to zero-ABV. Here are three of our just-launched faves.
+If it feels like there are way too!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Earthshot Prize-winning British startup Notpla's seaweed-based packaging has become the 'first and only' material recognised as plastic-free by a European Union country, following a nine-month verification process under the EU's Single-Use!-->…
+
+Read More...
+
+Read More...
+
+Consumers are more focused on personal and planetary health than ever before, governments are clamping down on greenwashing, and businesses are offering services to cut climate impacts and provide better labelling – are labels like!-->…
+
+Read More...
+
+Read More...
+
+Despite many politicians opposing climate funding – and some denying climate change altogether – a survey of 2,700 Americans shows that people are buying products with sustainability messaging more than conventional ones, as well as!-->…
+
+Read More...
+
+Read More...
+
+Single-use paper cups for coffee may not be as eco-friendly as you think, as they still contain a thin coating of plastic that can leach chemicals into water and harm aquatic animals, according to a new study. Researchers found that coffee!-->…
+
+Read More...
+
+Read More...
+
+If you're tired of buying different alt-milks for different purposes and dealing with all that packaging, or just feel like experimenting with plant-based milks that don't yet exist, you could do with a nut milk maker. Here are some of the!-->…
+
+Read More...
+
+Read More...
+
+Scientists at Texas A&M University have found a way to turn dead black soldier flies into biodegradable plastic. Adult flies, which are said to have no competing applications (black soldier fly larvae are used in pet food, for!-->…
+
+Read More...
+
+Read More...
+
+Packaging is one of the biggest contributors to plastic waste – but our modern society just can’t seem to cut it out. Can these companies help?
+Living packaging-free is no easy feat, with almost every product on supermarket shelves, at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new online designed tool backed by A Plastic Planet aims to help designers and business leaders eradicate one trillion pieces of plastic waste from the global economy by 2025.
+Following two years of development, the PlasticFree site!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Eco Packaging - Green Queen,article,0.03727853984,26,284,199.546988
+https://www.greenqueen.com.hk/eat-just-egg-europe-uk-launch-vegan-food-group/eat-just-egg-europe-uk-launch-vegan-food-group-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",eat-just-egg-europe-uk-launch-vegan-food-group-1 - Green Queen,Courtesy: Eat Just,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,eat-just-egg-europe-uk-launch-vegan-food-group-1 - Green Queen,article,0.01711453343,26,169,199.546988
+https://www.greenqueen.com.hk/the-every-company-egg-protein-coffee-syrup-demand-2025/the-every-company-egg-protein-coffee-syrup-demand-2025-3/,false,"The content is promotional and describes the platform itself, not a specific news event.",the-every-company-egg-protein-coffee-syrup-demand-2025-3 - Green Queen,Courtesy: SimplyProtein,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-27,28,the-every-company-egg-protein-coffee-syrup-demand-2025-3 - Green Queen,article,0.01732928279,26,170,199.546988
+https://www.greenqueen.com.hk/gavan-technologies-fatrix-8m-funding-vegan-butter-plant-based-fat/,true,Reports on a specific corporate action (funding round) in a news-style format,"Israeli Startup Nets $8M for Clean-Label, 'Butter-Like' Vegan Fat",Israel's Gavan Technologies has raised $8M in Series A funding to commercialise its plant-protein-based animal fat alternative in Europe.,"# Israeli Startup Churns $8M in Funding for Zero-Waste ‘Butter-Like’ Vegan Fat
+
+4 Mins Read
+
+## Israel’s Gavan Technologies has closed an $8M Series A funding round to commercialise its plant-protein-based animal fat alternative in Europe.
+
+To transform the taste, texture, and nutritional profile of vegan dairy and bakes, Gavan Technologies is banking on its zero-waste technology to extract plant proteins and turn them into a next-gen fat matrix.
+
+And investors are now banking on Gavan, pouring $8M into its Series A round. The financing was led by MoreVC, with participation from Lever VC, DarkBoot Group, and the EU-backed EIT Food platform.
+
+The startup, which has raised $10.5M to date, will use the capital to set up a new production facility in Cyprus and break into the European bakery and dairy sectors with its vegan fat solution, Fatrix. The manufacturing plant has a current capacity of 200 tonnes a year, and is set to become operational by April 2025.
+
+“This facility allows us to produce Fatrix at a commercial scale while refining our processes to prepare for future expansions,” Gavan co-founder and CEO Itai Cohen tells Green Queen.
+
+“As early investors in the alternative protein space, we’ve evaluated countless fat solutions aiming to replace butter or animal fats,” adds James Caffyn, partner at Lever VC. “Gavan’s platform stands out as the most compelling, offering a unique ability to partner with large corporates while achieving capital-efficient scaling and competitive unit economics. These qualities position Fatrix as a game-changer in the move towards healthier and cleaner-label foods.”
+
+## A zero-waste process with multiple products
+
+Cohen and co-founder Allen Hazan established Gavan in 2018 to develop functional ingredients for the food industry through its plant protein extraction technology. Its flagship product is a multi-texture oleogel that requires 20 times less protein than other plant-based fat alternatives on the market.
+
+Oleogels involve a combination of oil with gelators to form hard structures and give unsaturated oils some of the functional attributes of harder saturated fats. They’ve been recognised as an innovative alternative to animal fats, but regulatory restrictions and a lack of food-grade gelators have impeded their commercialisation.
+
+Fatrix, though, is made from pea protein isolate, vegetable oil and water. None of these ingredients are new to the food system, meaning the fat doesn’t require novel food approval in the EU.
+
+“We apply a proprietary no-waste protein extraction process that preserves the protein’s original structure,” explains Cohen. “This acts as a base upon which we add a plant oil and water, acting as a binder and carrier for the fat matrix. It is designed to be efficient, sustainable, and scalable to meet the demands of modern food manufacturing.”
+
+Usually, up to 80% of the plant source goes to waste, or is relegated to compost or feed. And when byproducts are generated, they’re often too diluted or low in quantity. The multi-step process enables Gavan to isolate and extricate multiple proteins and other valuable components until the entirety of the plant is utilised.
+
+The zero-waste approach enables the firm to use all sidestreams from its production process to create additional ingredients for human consumption. “Our protein extraction technology does not alter the natural structure of the protein or the remaining plant material,” says Cohen. “As a result, the byproduct is a pea powder with reduced protein content, which can be repurposed in various food applications.”
+
+## Targeting better nutrition and functionality
+
+Fatrix is positioned as a one-to-one replacement for butter in a range of bakery products and dairy alternatives, enabling manufacturers to lower calories due to the high water content in the plant-based fat. “This innovative formulation maintains the rich texture and performance of butter but with fewer calories, aligning with consumer demands for healthier alternatives,” notes Cohen.
+
+The fat can replicate the functionality of butter in baked goods like brioche and croissants, and enhance non-dairy whipping creams, cream cheeses, puddings, and more, without the need for additional thickeners, emulsifiers, or stabilisers. This gives products a cleaner label, which is increasingly important to consumers.
+
+Additionally, Fatrix has a “very low content of saturated fats”, and since it isn’t hydrogenated, it has zero trans fats. This allows food producers to score better on the nutrition front, while also delivering efficiency in scale-up and costs.
+
+“It is neutral in flavour, odourless, and highly versatile, making it possible to create any texture required,” says Cohen. “It maintains stability and water- and fat-holding capacity even under processing conditions of high heat and physical pressure.”
+
+While Gavan is using pea protein isolate as the primary source for Fatrix, its platform is compatible with a diverse range of ingredients. “Our technology is versatile and allows us to extract proteins from any legume, giving us the flexibility to adapt to specific needs and raw material availability,” he explains.
+
+“As a B2B company, we supply Fatrix to food manufacturers,” he adds when asked about Gavan’s plans for launch. “We anticipate seeing products containing Fatrix on shelves within a few months after production starts. These products will likely appear in categories such as baked goods and other dairy alternatives.”",www.greenqueen.com.hk,2025-04-08,16,Israel's Gavan Churns $8M in Funding for 'Butter-Like' Vegan Fat,article,0.02860614665,52,200,199.546988
+https://www.greenqueen.com.hk/future-food-tech-funding-europe-investments-tariffs/future-food-tech-funding-europe-investments-tariffs-4/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",future-food-tech-funding-europe-investments-tariffs-4 - Green Queen,Courtesy: DigitalFoodLab,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,future-food-tech-funding-europe-investments-tariffs-4 - Green Queen,article,0.0171865496,26,170,199.546988
+https://www.greenqueen.com.hk/us-meat-sales-beef-rfk-trump-climate-culture/us-meat-sales-beef-rfk-trump-climate-culture-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",us-meat-sales-beef-rfk-trump-climate-culture-1 - Green Queen,Courtesy: Michael M Santiago/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,us-meat-sales-beef-rfk-trump-climate-culture-1 - Green Queen,article,0.01720189221,26,166,199.546988
+https://www.greenqueen.com.hk/pangaia-bio-based-nylon-castor-gaiaplnt-capsule-collection/pangaia-bio-based-nylon-castor-gaiaplnt-capsule-collection-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",pangaia-bio-based-nylon-castor-gaiaplnt-capsule-collection-1 - Green Queen,Courtesy: Pangaia,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,pangaia-bio-based-nylon-castor-gaiaplnt-capsule-collection-1 - Green Queen,article,0.01721026191,26,168,199.546988
+https://www.greenqueen.com.hk/rice-climate-change-arsenic-emissions/,true,"Reports on a specific scientific study and its findings about climate change and arsenic levels in rice, a real-world event.","Climate Change is Raising Arsenic Levels in Rice, Putting Billions at Risk","Rising carbon emissions and temperatures can increase arsenic levels in rice, putting billions at greater risk of cancer and other diseases.","# Climate Change is Raising Arsenic Levels in Rice, Putting Billions at Risk
+
+6 Mins Read
+
+## Researchers have found that rising emissions and temperatures are linked to increased arsenic levels in rice, putting billions at greater risk of cancer and other diseases.
+
+Climate change is making the world’s most consumed grain more toxic, raising fears about the potential health risks of a dietary staple in Asia, researchers have found in a concerning study.
+
+Half the world depends on rice for most of its food requirements, and 95% of the grain is produced and consumed in developing countries. These populations already bear the brunt of climate change, and now face further threats through their diets.
+
+Scientists in the US and China have uncovered that high temperatures coupled with increased carbon levels in the atmosphere – both a result of rising greenhouse gas emissions – could significantly impact arsenic concentrations in rice.
+
+The presence of arsenic in rice has been a long-known issue. The naturally occurring chemical can build up in the soil of paddy fields and be absorbed by the grains of rice. Exposure to small amounts of inorganic arsenic (a form that doesn’t contain carbon) through food or water consumption can cause cancers, heart disease, diabetes, as well as neurological problems in infants.
+
+The amount of arsenic found in rice can vary greatly and has led researchers to find ways to reduce its levels. “Previous work has focused on individual responses – some on CO2 and some on temperature, but not both, and not on a wide range of rice genetics,” said Lewis Ziska, an associate environmental professor at Columbia University.
+
+“We knew that temperature by itself could increase levels, and carbon dioxide by a little bit. But when we put both of them together, then wow, that was really something we were not expecting,” he noted. “You’re looking at a crop staple that’s consumed by a billion people every day, and any effect on toxicity is going to have a pretty damn large effect.”
+
+## How climate change will make rice more toxic
+
+Over a 10-year period, the researchers grew 28 strains of rice in four different locations in China, measuring the impact of rising greenhouse gas emissions on the crops. As both carbon emissions and temperatures increased, in line with global climate projections, the amount of arsenic grew in 90% of the rice.
+
+This is because of changes in soil chemistry that favour arsenic, which can then be more easily absorbed into rice grains. The problem is related to irrigated paddy fields, where 75% of rice is grown. While rice can be swamped by weeds and other crops, it grows well in water.
+
+Farmers flood the fields after planting the seedlings, though this too poses a problem: it leaves no oxygen in the soil. This leads anaerobic bacteria to arsenic to accept electrons as they breathe, thus reacting with other minerals in the soil that make the arsenic more bioavailable.
+
+This changes the microbiome of the soil, with a massive influx of arsenic-friendly bacteria. This is what would get worse with temperature and CO2 concentration rises. As the bacteria in the soil receives more carbon and gets warmer, it becomes more active.
+
+Inorganic arsenic – more toxic to humans because it’s less stable – has been classified as a “confirmed carcinogen” by the World Health Organization. “From a health perspective, the toxicological effects of chronic inorganic arsenic exposure are well established, and include cancers of the lung, bladder, and skin, as well as ischemic heart disease,” said Ziska.
+
+“Emerging evidence also suggests that arsenic exposure may be linked to diabetes, adverse pregnancy outcomes, neurodevelopmental issues, and immune system effects.”
+
+According to the US Environmental Protection Agency, consuming 0.13 micrograms of inorganic arsenic per kg of body weight would raise the risk of bladder cancer by 3% and diabetes by 1%. While these may feel small, when you consider countries with high per-capita rice consumption, it adds up.
+
+## Researchers call on regulators to step up
+
+As part of the study – published in The Lancet Planetary Health journal – Ziska and his colleagues projected the increases in disease risk in the world’s seven largest rice consumers, all based in Asia. In each of the countries, there was a sharp rise of ill health effects by 2050.
+
+In China, the number of cancers linked to rice-based arsenic exposure could reach between 13.4 and 19.3 million by mid-century. These projections are based on a worst-case scenario where global temperatures reac 2°C above preindustrial levels – 94% of scientists from the Intergovernmental Panel on Climate Change say the world will cross this threshold by the end of the century.
+
+The study did have some limitations. It assumed that people will keep eating the same amount of rice in 2050 as they do now, even though consumption tends to drop with rising incomes. On the flip side, it took into account that white rice would still be as dominant as it is today. A shift towards higher brown rice intake could actually be worse, since white rice – despite being less nutritious – contains less inorganic arsenic than brown rice.
+
+“Our study underscores the urgent need for action to reduce arsenic exposure in rice, especially as climate change continues to affect global food security,” said Ziska.
+
+Policy interventions have been few and far between, with the study calling such measures “largely voluntary, inadequately comprehensive, or unenforced”. For example, the US Food and Drug Administration recommends a non-regulatory action level of 0.1 micrograms of inorganic arsenic in infant rice cereal, but doesn’t formally regulate the chemical’s presence in any food.
+
+The EU, meanwhile, has set enforceable limits of 0.2-0.3 micrograms per kg for rice and other products containing the grain, while China has proposed a similar limit. Under the elevated temperatures and CO2 concentrations projected in the study, more than half of the rice sampled would exceed these limits.
+
+“We believe there are several actions that could help reduce arsenic exposure in the future,” said Ziska. “These include efforts in plant breeding to minimise arsenic uptake, improved soil management in rice paddies, and better processing practices. Such measures, along with public health initiatives focused on consumer education and exposure monitoring, could play a critical role in mitigating the health impacts of climate change on rice consumption.”
+
+## The startups trying to save rice and the planet
+
+Climate change and rice have a reciprocal relationship. Rice cultivation is responsible for 9% of anthropogenic methane emissions and accounts for around 1.5% of global greenhouse gas emissions. For context, the entire aviation industry makes up 2% of the latter total.
+
+However, increasing temperatures could shrink rice yields by 40% by the end of the century. In China, extreme rainfall has reduced rice yields over the last 20 years. And in Vietnam, where rice generates more emissions than the entire transportation sector, almost 250,000 acres of land in the Mekong Delta – its rice bowl – is being taken out of production, partly due to climate change.
+
+This has led several startups to try and tackle the impact of rice on the planet, and vice versa. This includes Indian-American firm MittiLabs and France’s CarbonFarm, both of which use AI and satellite tech for carbon credits, though the efficacy of the voluntary carbon market has been called into question multiple times.
+
+In Singapore, Rize buys seeds, fertilisers, and other inputs in bulk and sells them to farmers who implement alternate wetting and drying. This practice, which could lead to a 55% reduction in methane emissions in combination with other technologies, is also promoted by another Southeast Asian startup, AgriG8, whose gamified digital platform helps rice farmers lower emissions.",www.greenqueen.com.hk,2025-04-23,1,"Climate Change is Raising Arsenic Levels in Rice, Putting Billions at Risk",article,0.03421709196,59,214,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/vtt-finland-future-food-cellular-agriculture-4/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",vtt-finland-future-food-cellular-agriculture-4 - Green Queen,Courtesy: VTT,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,vtt-finland-future-food-cellular-agriculture-4 - Green Queen,article,0.01710459108,26,169,199.546988
+https://www.greenqueen.com.hk/the-better-butchers-genuine-taste-lab-grown-fat-hybrid-meat/,true,Reports on a specific corporate partnership and development in the cultivated meat industry.,The Better Butchers Taps Student-Led Cultivated Fat Startup for Hybrid Meat,"The Better Butchers has signed a letter of intent with Genuine Taste, a student-founded cultivated beef fat startup, to develop hybrid meat.","# The Better Butchers Teams Up With Student-Led Cultivated Fat Startup to Produce Hybrid Meat
+
+4 Mins Read
+
+## Meat analogue maker The Better Butchers has signed a letter of intent with Genuine Taste, a student-founded cultivated fat startup, to develop hybrid meat.
+
+Ahead of its impending acquisition by Canadian cellular agriculture group Cult Food Science, Vancouver-based The Better Butchers is already making moves to advance its mission to produce future-friendly meat products.
+
+The meat alternative firm has signed a letter of intent with Toronto startup Genuine Taste, which makes cultivated fat from animal cells, and will supply the ingredient to The Better Butchers for product development and sampling purposes.
+
+The two entities will jointly create hybrid meat – a blend of cell-cultured ingredients with plant-based or fermentation-derived proteins – using the cultivated beef fat and The Better Butchers’s mycelium meat.
+
+## Genuine Taste working with ‘global food corporation’
+
+The Better Butchers says it’s one of the first companies to get access to Genuine Taste’s cultivated fat, which closely mirrors the characteristics of conventional animal fat.
+
+Genuine Taste was founded by biophysicist Pooya Mamaghani and University of Toronto civil engineering student Emily Farrar in 2022. To produce the beef fat, they take stem cells from a cow, which are differentiated into fat cells, combined with nutrients and salt, and left to multiply.
+
+The fat can be produced at mass scale in bioreactors, and then be combined with other ingredients to produce meat alternatives that better match the taste, texture and functionality of conventional meat.
+
+Currently, the startup is at benchtop scale. “I have… tasted it. I haven’t cooked with it, though, because it’s a very, very precious resource at the scale we are producing it,” Farrar said in an interview with her university in June.
+
+She revealed that Genuine Taste has sent a sample to an academic team at the University of Guelph, which specialises in alternative fats, for third-party feedback. Additionally, it has sold its first sample to a “global food corporation”, which is testing the ingredient as part of a burger.
+
+The startup has raised $175,000 from investors including Cycle Momentum, Startup Montreal, Big Idea Ventures, Antler, and Treefrog Accelerator. And just this month, it received C$100,000 ($69,500) after winning the Top Venture and People’s Choice Awards in the 2024 Invest Together in Climate Innovation programme.
+
+It is among a number of startups working with cultivated fats, joining the likes of Hoxton Farms, Mission Barns and Steakholder Foods, among others.
+
+## The Better Butchers taps into hybrid meat opportunity
+
+The Better Butchers says the cultivated fat will enhance the taste and texture of its product offerings, as well as maintain the functional properties of beef fat, such as its fatty acid profile, melting point and texture.
+
+The partnership is among its efforts to collaborate with “cutting-edge companies” that use precision fermentation and cellular agriculture to create hybrid meat, alternative fats, and other premium ingredients. It aims to develop “high-end butcher-shop staples” like burgers, bacon and sausages, but with a fraction of the land, water and greenhouse gas emissions.
+
+Its current lineup includes minced meat in natural, Italian and chorizo flavours – the latter won Product of the Year at BC Food & Beverage’s 2024 Rise Awards. It is also working with McMaster University in a four-year Genome Canada project to develop cultivated meat.
+
+The Better Butchers was established by Celeste Trujillo and Mitchell Scott, who is also the CEO of Cult Food Science, which agreed to acquire the meat analogue maker earlier this month.
+
+“I joined Cult for two main reasons. The breadth and strength of their portfolio companies and their focused investment in the cellular agriculture space. Along with their desire to acquire a majority position and build some of the first companies in the space to commercialize these exciting new technologies,” Scott said after the announcement.
+
+“I believe this is a great opportunity for both companies to continue growing and delivering value to their shareholders,” he added.
+
+To many, hybrid meats are the only way for cultivated meat to be commercially viable, given the current challenges with scalability and costs. Most cultivated meat products that have been launched into the market (or are being readied to) are a blend of cell-cultured and plant-based ingredients. Eat Just’s Good Meat chicken, the only such product available in retail, uses just 3% of cultivated cells, demonstrating the importance of hybrid applications.",www.greenqueen.com.hk,2025-04-08,16,The Better Butchers to Make Hybrid Meat With Student-Led Lab-Grown Fat Startup,article,0.02679975996,52,208,199.546988
+https://www.greenqueen.com.hk/category/health/,false,Contains multiple articles with 'Read More' links rather than a single news article,Health - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Health Resources Shopping Eating,"Browsing Category
+
+# Health
+
+The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here's what you need to know, and what it means for plant-based meat.
+With ultra-processed foods (UPFs) front of mind!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A bipartisan bill is calling on Congress to provide non-dairy milk options in the national school meal programme to cater to lactose-intolerant and diet-restricted students.
+It's becoming rarer and rarer to see US Democrats and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup TurtleTree has unveiled a new consumer-facing brand for supplements made from its animal-free lactoferrin protein in the US.
+Precision fermentation firm TurtleTree has introduced Intentional, a consumer!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Spanish plant-based meat leader Heura Foods and French vegan whole-cut specialist Swap Food have teamed up to launch a Suprême chicken fillet in three European markets.
+With an aim to ""revolutionise the plant-based fillet experience"",!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cultivated seafood isn't just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.
+While many in the cellular agriculture industry have touted the health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British vegan food brand Deliciously Ella's latest campaign attacks ultra-processing, which is now among plant-based meat's biggest pain points.
+""Consumers en masse aren’t just asking: ‘Is it plant-based?’ but: ‘What’s actually in it?'”!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+France's food safety agency has recommended a ban on soy-based products in mass catering, raising concerns that have been long debunked and go against scientific consensus.
+After attempting to ban cultivated meat, France could be coming!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss.
+The backlash against ultra-processed foods (UPFs) has cast a dark cloud over plant-based meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing half of meat and seafood production with plant proteins could save 100,000 lives lost from air pollution in Thailand, a new study has found.
+Thailand's annual crop-burning season causes air pollution lethal enough to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The UK government is being urged to update its Eatwell Guide in line with the Eat-Lancet Planetary Health Diet, with a plant-forward system predicted to save the NHS over £50M every year.
+As novel food regulation advances rapidly in the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Slovenian whole-cut meat analogue maker Juicy Marbles has released Pork-ish, the second product in its Meaty Meat lineup, its cheapest offering ever.
+Building on its new Meaty Meat range, Juicy Marbles has released a whole-cut pork!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The exacerbating effects of climate change could wreak havoc on human gut health, especially in middle- and low-income countries, according to a new study.
+The growing popularity of Ozempic, GLP-1-supportive food and drink products, and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Always at the forefront of food trends, Chilean food tech startup NotCo has unveiled a GLP Booster that uses food as a natural Ozempic alternative.
+Today, nearly three-quarters of Americans aged 20 and above are overweight and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Consumption of non-dairy alternatives witnessed a dip at the start of the year, while conventional products like whole milk enjoyed growing sales.
+Whether it's the US or Europe, dairy seems to be having a renaissance, and that too at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing less than a tablespoon of butter with plant-based oils can lower the risk of premature death from cancer and other causes by 17%, shows a new study.
+Even small dietary changes towards plant-based food can render big health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Over 90 nutrition scientists have hit back at a research project funded by Ozempic maker Novo Nordisk, which aims to develop a new classification for ultra-processed food.
+The ultra-processed food (UPF) wars are heating up, and this!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A large chunk of restaurants – particularly those that serve meat – don't offer healthy plant-based meals, according to a new study.
+In places like the US, Europe and Australia, seeing a vegan-friendly dish on restaurant menus is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+An upstart brand on the alt-dairy block, New Moon has introduced what it says is the plant-based category's first milk made from whole coconut meat.
+Positioning it as a category-first, New York-based brand Whole Moon has unveiled a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech community FoodHack is back with the second edition of the FoodTech World Cup, launched in collaboration with Nestlé and Givaudan, with a special focus on nutrition.
+Whether it's brands targeting gut health amid the GLP-1 wave,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Brits need to drastically reduce their meat and dairy consumption to help the country meet its climate goals, and experts say plant-based and alternative proteins are the key to this shift.
+Sunday roasts will need a major makeover if!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Interest in eating more plant-based food is growing across the Global South, with high prices the biggest obstacle to increased consumption, according to a new study.
+More than two-thirds (68%) of consumers across the world want to eat!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Health - Green Queen,article,0.03763893567,26,290,199.546988
+https://www.greenqueen.com.hk/zero-acre-farms-synthetic-vegetable-oils/,true,Reports on a specific corporate action (funding round) with news-style reporting,"A Microbe-Made Vegetable Oil Alternative? Coldplay, Branson & Downey Jr. Back Zero Acre Farms In $37 Million Series A","Zero Acre Farms has secured $37 million to develop its synthetic fermented oil, with celebrity backers including Robert Downey Jr.","# A Microbe-Made Vegetable Oil Alternative? Coldplay, Branson & Downey Jr. Back Zero Acre Farms In $37 Million Series A
+
+3 Mins Read
+
+New kid on the block Zero Acre Farms, a San Francisco fat startup that has been in stealth mode until this week, has a big mission: disrupting vegetable oils with a fermented alternative that is more sustainable and healthier. The founding team claims its palm oil and corn oil replacement will help fight deforestation and the litany of health issues that our dependence on cheap vegetable fats have caused- over 20% of daily calories now come from these oils, according to the company.
+
+The startup has raised $37 million in a Series A round led by U.S. ‘CO2 slashing’ VC Lowercarbon Capital along with several high profile investors including rock band Coldplay, Robert Downey Jr.’s FootPrint Coalition, celebrity chef Dan Barber, Dr Andrew Weil and Richard Branson and his family.
+
+## The omnipresence of vegetable oils
+
+Zero Acre estimates that up to one-fifth of all dietary calories can be attributed to vegetable oils that are added to everything, from snacks to pans before cooking. These omnipresent fats are wrecking our health. The company offers a vegetable oil substitute created via fermentation and the feeding of microorganisms with better nutritional values and a smaller carbon footprint. “It’s like making beer but instead of producing ethanol, the microbes produce oil and fat — and a lot of it,” CEO and co-founder Jeff Nobbs told *TechCrunch*.
+
+## Putting fermentation to work
+
+Zero Acre has selected specific strains of microbes proficient at storing oils and fat. Fed with the right food, they are able to produce vast quantities of clean oil. “We’re not creating a synthetic oil that’s ‘only’ better for the environment,” Nobbs says. “It’s a new category of oils and fats, we can make compositions that are more suitable for food and better for people. It’s a 1:1 replacement, not like using almond flour instead of wheat flour — you just use it instead of whatever product you’re replacing.”
+
+This clarification is pertinent and Nobbs has been careful to market the product to a specific subset of consumers. Given the scale of commercial oil operations, especially palm, trying to usurp the major players would be near impossible. A fermented product would require massive scale to compete in terms of cost as of now, which is why Zero Acre has focussed in on the ethical shopper demographic- those that buy organic produce, fair trade items and pricier plant-based products. Chefs could be a viable audience as well, given that the product produces fewer harmful fumes at high temperatures.
+
+Nobbs described the fermentation process as a series of small adjustments to find the right production conditions. “Little things can have a big effect,” he told *TechCrunch*. “We have a whole platform around finding those optimal parameters. There’s still a lot of research to be done, but we’ve had some breakthroughs, and I think we’re working with the world’s best organisms for this.”
+
+Sidestepping the complexities of precision fermentation, Zero Acre has been able to scale for production at this early stage. It is currently able to manufacture thousands of litres of fermented oil, with a retail launch expected this year. Branding and packaging remain unconfirmed at this stage but will be supported by the funding.
+
+## The business of fat alternatives
+
+Zero Acre is not the first startup to zero in on the business of fat. A burgeoning number of food tech startups across the globe are seeking to recreate palm-free palm oils and animal-free fats. Some are targeting previously wasted food items such as fruit pits to create a unique offering. Others are turning to cultivation techniques to keep the animal base but remove the cruelty of production.
+
+*Lead image courtesy of Weed Review. *",www.greenqueen.com.hk,2025-04-09,15,"A Microbe-Made Vegetable Oil Alternative? Coldplay, Branson & Downey Jr. Back Zero Acre Farms In $37 Million Series A",article,0.02533546792,44,204,199.546988
+https://www.greenqueen.com.hk/biocraft-pet-nutrition-cultivated-mouse-meat-lab-grown-cat-food/,true,Reports on a specific event (partnership between BioCraft and Prefera Petfood) in a news-like format.,"What Goes Into the Future of Cat Food? 99% Cultivated Meat, 1% Plant Fibres",Alternative protein startup BioCraft Pet Nutrition is working with Prefera Petfood to manufacture cat food with 99% cultivated mouse meat.,"# BioCraft Pet Nutrition Strikes Deal to Produce ‘Mouse Mousse’ with 99% Cultivated Meat
+
+5 Mins Read
+
+## Alternative protein startup BioCraft Pet Nutrition is working with Prefera Petfood to manufacture a cat food product with 99% cultivated mouse meat.
+
+Shortly after registering its cultivated mouse meat with Austrian regulators – paving the way for market entry in the EU – BioCraft Pet Nutrition has signed a co-manufacturing deal to scale up production of its ingredient.
+
+The US startup – which has a lab in Vienna – has linked up with Prefera Petfood, a specialist in premium wet pet food production founded by industry veterans last year, which sells primarily in Europe.
+
+Through the partnership, the two companies will produce a nutritionally complete mousse for cats, made almost entirely of cultivated mouse cells. “The inclusion level of BioCraft’s cell-cultured mouse is 99%. The remaining 1% are plant-based fibres,” Shannon Falconer, co-founder and CEO of BioCraft, told Green Queen.
+
+Now that it is cleared to sell cultivated meat to pet food makers in the EU, the firm is stepping up its production capacity. “We anticipate being able to offer meaningful volumes of our ingredient to pet food manufacturers in Europe in late 2025,” she said.
+
+## How BioCraft achieves a high inclusion rate for cultivated meat
+
+BioCraft’s cultivated mouse meat slurry is derived from stable, non-GMO cell lines. It is designed to be used as a one-to-one replacement in wet or dry pet food at similar inclusion levels to conventional slurry.
+
+While it’s still a nascent market, it’s common for cultivated meat ingredients to be mixed with a larger proportion of other ingredients – usually plant-based – when they’re sold, since the costs and scale of production are currently prohibitive.
+
+For BioCraft to sell a product with nearly 100% cultivated meat, then, is a “game-changer”, Falconer said. “Most cellular agriculture initiatives struggle to reach high inclusion levels of their ingredient in a final product; however, low inclusion levels don’t accomplish the objective of reducing our reliance on intensive animal agriculture,” she argued.
+
+How does Biocraft manage to do this while keeping costs manageable? “We have formulated a proprietary, nutrient-rich media made with AAFCO-approved, food-grade ingredients. In this way, the components of the growth media are not only good for our cells – they are also a source of nutrition for cats and dogs,” she explained.
+
+“Rather than harvesting only the biomass — which is what ‘conventional’ cultivated meat producers focus on — BioCraft harvests all components from the bioreactor,” she added. This includes the nutrients that initially went in to support the growth of the cells, and the nutrients and flavour molecules that growing animal cells produce and secrete into the surrounding liquid environment.
+
+“When capturing the biomass alone, these extracellular nutrients and flavour compounds are lost,” said Falconer. Her company’s process allows it to achieve a more nutritious and flavourful ingredient, and offer an affordable price point to pet food manufacturers, even at an almost 100% inclusion rate.
+
+Typically, animal-derived growth media – the mix of proteins, sugar and nutrients that feed animal cells in a bioreactor – cost hundreds of dollars per litre. Last year, BioCraft announced that its product now had a sale price of $2-2.50 per lb, thanks to a plant-based medium formulated to provide a nutritious boost to the end product.
+
+## Cultivated pet food in the ascendance
+
+BioCraft did not disclose details about the length of the partnership with Prefera Petfood, the production volumes, or the deal’s financials.
+
+The cultivated mouse meat is a hypoallergenic source of protein with functional benefits for pet health. Third-party profiling of over 100 nutrients has shown that BioCraft’s ingredient has comparable levels of taurine, lysine, methionine and tryptophan to that of chicken slurry, and a superior omega-6 to omega-3 ratio.
+
+The cell cultivation process is planet-friendly too, while the product is free from bacterial pathogens, viruses, mycotoxins, moulds, and yeasts, as well as biogenic amines and heavy metals.
+
+Importantly, cats seem to like it, with early palatability tests exhibiting “exceptional acceptance rates”. In fact, taste tests have demonstrated a strong preference for BioCraft’s cultivated mouse over conventional meat among felines.
+
+“Cats are notoriously selective eaters, so we’re thrilled with the enthusiastic reception,” said Nicola Magalini, general manager of Prefera Petfood. “It’s clear that our feline friends can’t tell the difference – except perhaps that they prefer it.”
+
+She called the collaboration a milestone in “functional, sustainable and ancestrally appropriate pet nutrition”. “As a company committed to the highest standards of safety and quality, using only real, identifiable ingredients without artificial additives or preservatives, our partnership with BioCraft helps us innovate in ways that benefit both pets and the environment,” she said.
+
+It is the latest development in what’s shaping up to be a big year for alternative pet food. BioCraft, which has raised $6.7M in funding to date, is already in talks with leading manufacturer Partner in Pet Food. Meanwhile, London-based startup Meatly partnered with vegan pet food maker The Pack to launch its cultivated chicken in dog treats at Pets At Home, after becoming the first company to be approved to sell cultivated meat for pet food last year.
+
+Czech startup Bene Meat Technologies – the first to register cultivated pet food as an EU feed material back in 2023 (it did so under the fermentation category) – is awaiting approval from the US Food and Drug Administration too. Speaking of which, Cult Food Science has conducted feeding trials in the US in pursuit of regulatory approval for its Noochies! brand. And Friends & Family Pet Food Co has inked two deals to launch stateside and in Singapore.",www.greenqueen.com.hk,2025-04-09,15,"What Goes Into the Future of Cat Food? 99% Lab-Grown Meat, 1% Plant Fibres",article,0.02981374091,54,208,199.546988
+https://www.greenqueen.com.hk/better-nature-tempeh-ceo-elin-roberts-plant-based-meat-vegan/better-nature-tempeh-ceo-elin-roberts-plant-based-meat-veganuary-4/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",better-nature-tempeh-ceo-elin-roberts-plant-based-meat-veganuary-4 - Green Queen,Courtesy: Better Nature Tempeh,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-09,15,better-nature-tempeh-ceo-elin-roberts-plant-based-meat-veganuary-4 - Green Queen,article,0.01716409107,26,173,199.546988
+https://www.greenqueen.com.hk/sodexo-greener-by-default-plant-based-hospitals/,true,Reports on a specific corporate action (Sodexo expanding plant-based menus) in a news-style format.,Sodexo Doubles Down on Plant-Forward Menus at 400 US Hospitals,French catering giant Sodexo is expanding its partnership with Greener by Default to roll out plant-forward menus at 400 hospitals in the US.,"# Sodexo Doubles Down on Plant-Forward Menus at 400 US Hospitals
+
+4 Mins Read
+
+## French catering giant Sodexo is expanding its partnership with Greener by Default to roll out plant-forward menus at 400 hospitals in the US.
+
+To help Americans stay healthier, spend less money, and be kinder to the planet, Sodexo is expanding its plant-heavy menus across all US hospitals it caters to.
+
+To do so, it’s diversifying its partnership with Greener by Default, a behavioural choice agency that advocates for menus that prioritise plant-based food over animal options.
+
+The expansion builds on the success of their campaign with NYC Health + Hospitals, which rolled out its ‘plant-based by default’ scheme at all 11 public hospitals in the city to great success. That initiative has served over two million patients since its 2022 launch, with a 90% satisfaction rate.
+
+Sodexo’s menus position vegan meals as the default option for one meal per day at 131 hospitals already, but this will now be extended to an additional 200 hospitals this year, and bring the total to 400 by 2026.
+
+“Our collaboration with Greener by Default is driven by our shared goal to advance and promote plant-based dining in hospitals across the US through effective choices,” said Molly Matthews, CEO of Sodexo’s healthcare and seniors divisions.
+
+“We anticipate continued success of the plant-based menu expansion and its positive impact on our clients and their patients.”
+
+## Sodexo looks to replicate NYC success
+
+The New York City scheme saw plant-based meals become the preexisting option for patients. The first meal offered is the chef’s recommendation, and is always plant-based. If this isn’t accepted, they’re presented with an alternative vegan option. If that is rejected too, many other dishes are available.
+
+Patients are presented with nutritional information to encourage healthy eating both during and after their stay, hospital TVs and screensavers include an appealing image of vegan food with text highlighting its health benefits, and tray carts pushed through halls are wrapped in imagery that promotes plant-based meals. When being discharged, patients also receive a vegan recipe book collected from hospital staff submissions.
+
+All this has led to a 36% reduction in food emissions. And the savings don’t just come from carbon – the vegan dishes are 59 cents cheaper than meat-based dishes on average.
+
+The success of this programme has spurred Sodexo’s expansion. Early data from another hospital already offering plant-based meals by default shows that patients have been eating 36% more vegan entrées, while their selection of meat-based mains has declined by 20%.
+
+These numbers may be preliminary, but they suggest that even if 10% of the 290,000 meals Sodexo serves to patients daily shift from animals to plants, the caterer could transition more than 10 million meals a year.
+
+The company argues its vegan meal programme preserves freedom of choice and provides an array of protein options for diners, with dishes including Cajun pastalaya, southwest potato breakfast bowl, and balsamic stuffed portobello mushrooms. It cites research showing that plant-based eating can “significantly lower” the risk of chronic conditions like type 2 diabetes, cardiovascular disease, and certain cancers.
+
+“As a leader in healthy-outcomes-based menus and protocols through our Clinicia patient nutrition programs, we recognised the need for a partner like Greener by Default to support our efforts in educating teams, promoting our plant-based meal options, and extracting meaningful data for improved outcomes,” Matthews noted.
+
+## Plant-based meals scheme part of climate strategy
+
+“The continued success of patient menus that position plant-based options as the default demonstrates how small, cost-effective shifts can have an outsized impact, while still preserving freedom of choice for diners and ensuring their access to nutritious, sustainable foods that don’t compromise on taste,” said Greener by Default co-founder and CEO Katie Cantrell.
+
+The non-profit has teamed up with 18 hospitals and healthcare systems (both in the US and overseas) in the last year alone, developing plant-forward menus to help improve health and climate outcomes, decrease costs, and prioritise diner satisfaction.
+
+Greener by Default is also facilitating NYC Mayor Eric Adams’s Plant-Powered Carbon Challenge earlier this year, helping partners like Columbia University, The Rockefeller Foundation, catering giant Aramark, and the US Open track emissions and share best practices on designing plant-forward menus.
+
+Sodexo, meanwhile, has rolled out a similar initiative at 400 US universities via a partnership with behavioural science non-profit Food for Climate League and dietary change think tank the Better Food Foundation, using the latter’s DefaultVeg approach.
+
+The caterer’s Good Eating Company had previously partnered with Greener by Default on a successful corporate pilot with LinkedIn, halving the carbon emissions of the social media company’s San Francisco office. The 12-week pilot saved 14,400 of CO2e by making two-thirds of the menu vegan, including opting for oat milk as the default coffee bar choice and flavour descriptors over words like ‘vegan’ and ‘vegetarian’ on menu cards.
+
+All this plays into its climate targets. The company plans to lower emissions by 34% by this year (from a 2017 baseline) and make 70% of all its meals low-carbon by the end of the decade, as part of a wider goal to reach net zero by 2040.",www.greenqueen.com.hk,2025-04-11,13,Sodexo Expands Plant-Based Meals Programme to 400 US Hospitals,article,0.02858990689,54,208,199.546988
+https://www.greenqueen.com.hk/mosa-meat-dutch-pioneer-slashes-animal-free-fat-medium-costs-by-over-65-times/,true,Reports on a specific corporate development (Mosa Meat's cost reduction) in a news-style format.,Mosa Meat: Dutch Pioneer Slashes Animal-Free Fat Medium Costs By Over 65 Times,"Mosa Meat's ""Fat Team"" has announced a new R&D milestone of reducing the cost of its animal-free fat medium by more than 65-fold.","# Mosa Meat: Dutch Pioneer Slashes Animal-Free Fat Medium Costs By Over 65 Times
+
+3 Mins Read
+
+Mosa Meat, the Dutch food tech that pioneered the world’s first cell-based beef, has announced a new R&D milestone, reducing its fat medium cost by over 65-times. The company’s “Fat Team” has also ensured that the differentiation media used to cultivate its meat is free from all animal components.
+
+Mosa Meat has successfully reduced its fat medium cost by more than 65-fold, the Maastricht-based food tech announced on Friday (May 14), marking a new milestone in scaling its cultivated protein towards commercialisation. The “Fat Team” in charge of this area of R&D has also managed to **ensure that the differentiation media – the “nutrient broth” feeding fat cells – is completely free from animal components**, as well as optimising the composition of the media itself.
+
+**“All of these steps have reduced the Fat Team’s media costs by 66 times,”** announced the company.
+
+Aside from bringing down production costs, the team has **elevated the taste of its cell-based animal fat**, which was confirmed in a recent tasting session. Previous blind taste tests hosted by Mosa Meat have already put the firm’s cultivated fat on par with conventionally-produced animal fats.
+
+Commenting on its latest feat, Mosa Meat co-founder and COO Peter Verstrate said: **“We’ve definitely checked yet another box on our journey towards a product that meets the expectations of critical meat lovers.”**
+
+Verstrate added that the new fat has an “overwhelming animal signature” that was meatier and more potent than its traditional animal fat counterpart.
+
+Animal fats are one of the hardest-to-mimic components of meat that consumers crave and love about the food, making the replication of this ingredient critical to meet expectations of taste and other sensory qualities. Other cultivated food techs that have been working on cell-based animal fat include Mission Barns, Hoxton Farms and Meat-Tech 3D’s recently acquired startup Peace of Meat.
+
+“The Fat Team’s work on optimising the costs and taste of cultivated fat is a critical step in bringing Mosa’s cultivated beef burgers to the market, and we are excited to share their achievements with you,” said Mosa Meat in a statement.
+
+The news comes shortly after the Dutch food tech completed its third and final Series B financing round with an additional US$10 million, bringing the total to an impressive US$85 million.
+
+At the time, the company said that the funds will be used to extend its current pilot production facility, develop an industrial-scale plant and fuel ongoing R&D to bring it “one step closer” to getting cultivated beef to consumers’ plates.
+
+It also said following the round’s second closing that it will begin working with regulators to achieve approval in the European market. So far, only San Francisco’s Eat Just has been given the go-ahead to sell its cultured meat in the Singapore market.
+
+Since its founding in 2013, Mosa Meat has grown its team to more than 50 scientists and engineers. Other milestones that it has achieved include slashing the cost of its growth medium by 88-fold and removing fetal bovine serum (FBS) from the process to ensure a 100% animal-free and slaughter-free product.
+
+*All images courtesy of Mosa Meat.*",www.greenqueen.com.hk,2025-04-09,15,Mosa Meat: Dutch Pioneer Slashes Animal-Free Fat Medium Costs By Over 65 Times,article,0.02438180619,48,216,199.546988
+https://www.greenqueen.com.hk/just-eat-takeaway-sustainable-packaging-plastic-xampla-morro/,true,Reports on a specific event (Just Eat Takeaway's trial of plastic-free packaging) with factual details and quotes.,New Standard for Takeout? Just Eat Trials Plastic-Free Packaging for Greener Deliveries,"Lieferando, the German arm of food delivery giant Just Eat Takeaway, is piloting plastic-free boxes using Xampla's plant-based, biodegradable Morro Coating.","# Just Eat Trials Plastic-Free Packaging for Non-Toxic Food Deliveries
+
+5 Mins Read
+
+## Food delivery giant Just Eat Takeaway’s German arm has introduced plastic-free food boxes using Xampla’s plant-based, 100% biobased Morro Coating.
+
+In addition to its partnership with seaweed packaging maker Notpla, Just Eat Takeaway has collaborated with another British sustainable packaging startup for its newest plastic-free move, this time in Germany.
+
+Lieferando, as the platform is known in Germany, has teamed up with British eco materials innovation startup Xampla and Finnish packaging giant Huhtamaki to trial plastic-free takeaway boxes in the country.
+
+They’re lined with Morro, Xampla’s proprietary coating, a plastic-free, PFAS-free, 100% biobased alternative made from natural plant polymers. It means Lieferando’s 41,000 restaurant partners can now order the sustainable packaging on its partner webshop.
+
+“We are committed to making responsible choices that not only benefit our partners and consumers, but also contribute positively to the planet, and we’re looking forward to working with Xampla to encourage more partners to adopt plastic-free packaging,” said Jaz Rabadia, global sustainability head at Just Eat Takeaway, which will soon be acquired by South African investment group Prosus for $4.2B.
+
+## Xampla’s Morro Coating offers the same properties as the plastic version without the harm
+
+The folding cartons are produced by Huhtamaki, following a supply deal it struck with Xampla last year. Made from sustainably sourced corrugated paper, they’re fully recyclable and are described as having “good rigidity and heat-retaining properties”. Further, they can be used for greasy/oily foods, which are traditionally difficult to hold in non-plastic packaging.
+
+This is thanks to the Morro coating, an alternative to both fossil-derived and renewable plastic coatings that delivers on technical specs too: it is food-contact-safe, has strong water and oxygen barrier performance, and can be used on a variety of substrates. Plus, it’s free from Per- and Polyfluorinated Substances (aka PFAS, a group of forever chemicals that are damaging to human health).
+
+The plastic industry, itself a subset of the fossil-fuel industry (most plastic is made from crude oil production sidestreams) is responsible for 3.4% of global emissions, a share that will only increase as production triples by 2060. And despite 430 million tonnes of plastic waste being generated globally every year, only 9% is recycled. This is an enormous problem since plastic takes between 20 to 500 years to break down, populating landfills and leaking microplastics into our soil and water supply.
+
+Meanwhile, over 90% of plastic pollution comes from single-use products, a figure that has prompted global policymakers to attempt to curb their use. Certain single-use plastics have been banned in the UK and US states like California, and the EU is set to ban all single-use plastic by the end of the decade.
+
+Xampla’s Morro coating is exempt from the latter’s Single-Use Plastic Directive, making it an even more attractive proposition for the foodservice industry.
+
+“Morro Coating is designed to seamlessly integrate into existing packaging processes, offering a powerful alternative to plastic. Together, we are setting a new standard for environmentally responsible food packaging,” said Xampla CEO Alexandra French.
+
+Founded by Simon Hombersley, Tuomas Knowles and Marc Rodriguez Garcia, Xampla spun out from Cambridge University in 2018, and has raised $17.6M to date. Apart from the coating, it makes edible and soluble films, as well as microcapsules for fragrances and active ingredients, all under the Morro brand.
+
+They’re built on a multi-patented tech platform that uses plant proteins from a variety of feedstocks, including peas, potatoes and rapeseed, as well as waste stream ingredients. “Choosing just one raw material has the potential to exhaust natural resources, so by being flexible and adaptable with our feedstocks, we highlight the true power of plants,” the company explains.
+
+## Just Eat Takeaway: a sustainable packaging leader
+
+Xampla has established partnerships with a host of companies, including UK-based recipe box startup Gousto, Chinese dairy giant Yili, Uk soft drink leader Britvic, and British skincare label Elemis. Now, Just Eat Takeaway has joined that list.
+
+The collaboration comes after initial testing by Just Eat for Business in the UK, with several Lieferando restaurant partners already having trialled the packaging. “To encourage the use of plastic-free takeaway boxes and promote early adoption, Lieferando has trialled 500 boxes with selected restaurant partners in Hamburg, Essen, Munich and Wiesloch,” a Lieferando spokesperson told Green Queen.
+
+Just Eat Takeaway has been an early adopter of sustainable packaging in the food delivery space, having worked with Notpla since 2018. Its seaweed-lined boxes have appeared in 10 European countries with the platform – the UK, Ireland, Poland, Germany, Austria, Netherlands, Belgium, Spain, Italy and Switzerland – including at UEFA Champions League matches.
+
+“This partnership has no impact on the work we already do with Notpla. Supporting our partners with a range of sustainable alternatives to single-use plastics is part of Just Eat Takeaway.com’s broader efforts to address plastic pollution in the on-demand delivery industry,” the company’s representative said. “This partnership will further expand Lieferando’s sustainable packaging range alongside what we already offer through Notpla.”
+
+The company also has a partnership with carbon calculator My Emissions, allowing businesses to put emissions information on their in-app delivery menus.
+
+In an analysis of the climate goals of the world’s top food delivery services by Four Paws, Just Eat Switzerland topped the list, while four other subsidiaries made the top six in the 18-company ranking – that said, even the Swiss platform only scored 32 out of 100.
+
+“We are pleased to be working with Lieferando and Huhtamaki, two forward-thinking partners who share our commitment to the planet through reducing plastic pollution,” said French.
+
+In a world where greenwashing is rampant, especially when it comes to packaging and plastic use, Xample sure feels like a breath of fresh, plastic-pollution-free air.",www.greenqueen.com.hk,2025-04-14,10,Just Eat Takeaway's Latest Packaging Shake-Up Ditches Plastic for Plants,article,0.03058554858,55,210,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-paulig-incubator-pinc-erika-hombert/food-tech-vc-interview-paulig-incubator-pinc-erika-hombert-social/,false,"The content is an introduction to the website, not a news article.",food-tech-vc-interview-paulig-incubator-pinc-erika-hombert-social - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-26,29,food-tech-vc-interview-paulig-incubator-pinc-erika-hombert-social - Green Queen,article,0.01718509699,26,166,199.546988
+https://www.greenqueen.com.hk/tindle-foods-plant-based-meat-sales-funding-retail/,true,Reports on a specific event (TiNDLE Foods' business strategy) with factual reporting and quotes.,TiNDLE Foods Bets on 'Capital Preservation' Amid Plant-Based Meat Slowdown,Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth and prioritises cash reserves.,"# ‘Capital Preservation’ Key for TiNDLE Foods After Sales Growth with 9x Retail Expansion
+
+7 Mins Read
+
+## Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth with retail expansions and prioritises cash reserves.
+
+It’s never easy to be a business leader, and it feels particularly arduous right now, especially if you work in the food system.
+
+For plant-based meat companies, the macroeconomic challenges that come with global tariffs are only compounded by investors’ resistance to the category and consumer criticism over ultra-processing.
+
+“The main thing we’re advising founders is to stay focused on what they can control, which is to keep burn in check and extend runway,” one investor told Green Queen last week.
+
+It seems like Timo Recker, co-founder and CEO of plant-based food startup TiNDLE Foods, is listening. “Our current priority is on capital preservation and with that, having a clear focus on the growth of our current product portfolio,” he says.
+
+He’s responding to a question about the barista oat milk that TiNDLE Foods showcased last year, a product that is currently not on the top of the priority list.
+
+“Our long-term goal is still to accelerate the adoption of more sustainable, plant-based foods all over the world, so we remain focused on growing the business and bringing more customers to the category,” he says.
+
+Recker is speaking to Green Queen after TiNDLE Foods launched its vegan chicken in over 500 Kroger family stores in the US, marking a ninefold increase in its retail presence stateside over the last 12 months.
+
+“We were in about 150 grocery stores this time last year, mainly in the Midwest and the Northeast. Today, that coverage spans multiple regions,” he says. “Our footprint today stands at over 1,300 grocery stores, nationwide delivery offerings through e-commerce partners like Hungryroot and Vegan Essentials, and hundreds of foodservice outlets – and that number continues to steadily grow.”
+
+He adds: “Some of our newest retailers as part of the Kroger Family of Stores [are] located in areas like the Pacific Northwest and California, where we previously only had a foodservice presence.”
+
+## TiNDLE Foods locks focus on core markets
+
+According to Recker, retail is TiNDLE Foods’s most profitable channel, and it’s where the brand has witnessed a steady rise in sales. “We’re seeing great reception to our product range when it comes to flavour, particularly the Stuffed Chicken line,” he says, in reference to its newest product range, which was rolled out in the US last August.
+
+The entrée comes in parmigiana and tikka masala flavours, and contains over 10g of protein per serving. “It’s a unique offering when compared to some of the other plant-based items on the shelves, largely thanks to the convenience and ease of preparing the products. There’s room to expand the Stuffed Chicken line even further, with additional flavours and through brand partnership opportunities,” he says.
+
+That said, TiNDLE Foods’s roots lie in the foodservice channel, which offers higher margins than retail, allows it to better understand plant-based consumers, and informs what works or doesn’t work for culinary operations.
+
+“It’s also a strategic channel when it comes to raising both brand and category awareness – and we’re continuing to prioritise partnerships in foodservice, particularly with like-minded businesses who value quality and taste,” says Recker.
+
+The startup is not planning any expansions into new countries at this point. “Our focus remains on our priority markets of the US, Germany, and Switzerland – where we currently have the largest retail footprints,” he outlines.
+
+“These are some of the most substantial and mature markets for plant-based meat sales, where we feel there’s a strategic combination of market need and also potential for growth in our category.”
+
+## Meat-eaters understand why they need to swap out animal protein
+
+While Recker hasn’t disclosed the exact increase in revenue for TiNDLE Foods, he feels “confident about our growth in the last year”, especially with the development and reception it’s seen from its retail rollouts in the US.
+
+Still, the company is an outlier in the wider plant-based meat category, where annual volume sales dropped by 2.3% in 2024, against a 4% increase for conventional meat, according to NielsenIQ. “Retailers are responding to this trend by limiting their offerings of plant-based meats and focusing more on their core meat products,” the market research agency said.
+
+“Sales on paper for the category have declined year-on-year, but when you look at what’s going on in other areas of the food system, it’s becoming increasingly more important that we produce alternative sources of protein for our population that aren’t fully animal-based,” argues Recker.
+
+“We’re experiencing record-high prices on the costs of goods, thanks to inflation and other production concerns like the recent bird flu epidemic. It’s clear to us that we need to diversify our sources for healthy and sustainable foods that can keep feeding our growing planet.
+
+“When we talk to flexitarian and meat-buying consumers today (versus a few years ago), there’s even a better understanding of why they may swap out animal protein for plant-based alternatives every so often – mostly for health concerns. I believe there’s still a need for plant-based meat in our everyday lives and diets, even in the face of waning public excitement.”
+
+It’s true. While Americans still fail to make the connection between meat and climate change, 48% of them think plant-based foods are healthier than animal proteins, and another 45% want to eat less meat and dairy due to personal health worries.
+
+## UPFs and tariffs front of mind
+
+All that is despite the furore over ultra-processed foods (UPFs), amplified by the arrival of Robert F Kennedy Jr as health secretary. “In some ways, we are responding to consumer needs and listening to the conversation about UPFs,” says Recker.
+
+“Even before that became a hot topic, we wanted to improve the nutritional benefits of our products – to make them even *better *than animal meat and other plant-based products,” he adds.
+
+“We’re looking forward to the feedback and rollout of our Gourmet Chicken line, which features some improvements when it comes to nutrition and ingredient innovation.”
+
+On the geopolitical front, TiNDLE Foods is “monitoring the tariff changes” in the US, with investors advising companies to either shore up domestic operations or look outward.
+
+“We’ve always been a flexible company and because we’ve operated in several regions and continents since the very beginning, we’ve had to deal with challenges and uncertainties when it comes to the global supply chain,” says Recker.
+
+“Our aim is always to bring the best quality and value to our customers, so we plan to keep our pricing for our partners and consumers stable at this time,” he confirms.
+
+## TiNDLE Foods bets on premium vegan chicken
+
+For TiNDLE Foods, fundraising isn’t a top priority in 2025. “But we are seeing consolidation efforts and mergers take place in our category that not only help build a stronger business and structure for sustained success, but also make sure we’re not losing sight of our mission,” Recker acknowledges.
+
+What the company – which has raised over $130M from investors (following a $100M Series A round in 2022) – *is* focusing on is its R&D capabilities for new product development and rollouts.
+
+The aforementioned Gourmet Chicken line – featuring premium chicken steaks and bratwursts – comes to mind, having recently been introduced in German supermarkets. The range is built on TiNDLE Foods’s TrueCut tech platform, which delivers a juicy texture with “added improvements in selecting natural, clean ingredients”.
+
+“We remain committed to using high-quality, non-GMO soy as the primary protein source, but we’ve also made the addition of chlorella algae as a main ingredient,” says Recker. This allows the company to add key nutrients like increased vitamin B12, iron and zinc.
+
+He adds: “Our aim is to bring the Gourmet products to more and more partners globally, particularly in the US, as we feel it brings a next-level experience when it comes to plant-based protein.”
+
+Americans in 2025 want more protein, cleaner labels, better-tasting products, and superior nutrition – amid a resurgence of animal proteins, can TiNDLE Foods meet the moment?",www.greenqueen.com.hk,2025-04-14,10,TiNDLE Foods Bets on 'Capital Preservation' Amid Plant-Based Meat Slowdown,article,0.03525589187,68,212,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-7/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-3103-7 - Green Queen,Courtesy: Foreverland,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,future-food-quick-bites-3103-7 - Green Queen,article,0.01690674754,26,172,199.546988
+https://www.greenqueen.com.hk/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins/european-environment-agency-eu-future-foods-imaginaries-alternative-protein-6/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",european-environment-agency-eu-future-foods-imaginaries-alternative-protein-6 - Green Queen,Courtesy: European Environment Agency,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-14,10,european-environment-agency-eu-future-foods-imaginaries-alternative-protein-6 - Green Queen,article,0.01718105486,26,174,199.546988
+https://www.greenqueen.com.hk/trump-tariffs-trade-war-food-tech-investors-startups/,true,Reports on a specific real-world event (tariffs and trade war) with news-style reporting,Surviving the Tariff-ocalypse: What VCs Are Telling Food Tech Founders,"With Donald Trump's tariffs unleashing chaos, the food tech sector is in a precarious state – here's what investors are telling startup founders amid the trade war.","# What Food Tech Investors Are Telling Startups in the Midst of Trump’s Tariff War
+
+6 Mins Read
+
+## With all the uncertainties around global tariffs, most industries are in a precarious position, including food tech. Here’s what sector VCs are advising startup founders about the global trade war.
+
+It’s only mid-April, but ‘tariff’ could already be the word of the year come the end of 2025.
+
+What began as a campaign promise has quickly turned into global turmoil, as US President Donald Trump levies taxes on most foreign goods, threatening widespread price hikes for consumers and possibly fatal disruptions for many businesses.
+
+The food tech sector faces threats from several areas. Tariffs on everything from raw materials and produce to equipment are likely to result in greater costs for businesses, which would likely pass that on to the consumer.
+
+When Trump had announced his initial tariffs on Canada, Mexico and China, analysis from lawmakers suggested that these would set American families back up to an extra $2,000 per year due to high food costs.
+
+But this was before the trade war went global – and it’s a situation that is changing by the day. At the start of this week, these taxes ranged from 10% all the way to 50%. Now, however, the president has made a U-turn, pausing all retaliatory tariffs for 90 days and charging a flat 10% rate – all, that is, except China.
+
+The unprecedented tariff war has quickly and alarmingly escalated this week, with each country upping their tariffs in retaliation. As things stand, goods imported from China will be charged a 125% tax in the US, while China’s rate for American imports stands at 84%.
+
+Nothing is certain, and the market volatility is bad news for the food tech sector. Venture capitalists have been cooling on food tech investments over the last few years, and there are fears that the tariffs would drive them further away.
+
+VCs have highlighted how the trade war between the US and these countries is likely to lower valuations, decrease exits, and give investors pause in terms of deployment – and this would cause a ripple effect on the food tech ecosystem, too.
+
+So what’s the best course to chart for startup founders in the food tech ecosystem?
+
+## To move or not to move
+
+“Luckily, we only have two companies that will most likely tap into the US market,” Matteo Leonardi, investment manager at Italian VC firm Grey Silo Ventures, tells Green Queen. “My advice to them is: as we are dealing with an industry that is already fighting to survive on the slightest of margins – and at industrial scale, let alone at pilot scale – US tariffs could result in a complete erosion of those already-thin margins.”
+
+This gloomy outlook is shared by many investors. “The sector downturn is likely to last until at least 2026, and the sector will be hurt by volatile capital markets, the likely economic downturn caused by tariffs and a trade war, farm incomes at their lowest level in at least a decade, and the spread of zoological diseases,” writes Adam Bergman, managing director of EcoTech Capital.
+
+He predicts that the polycrisis will have a profound, lasting impact on the industry. “I expect that over 70% of agtech and food tech companies will either go bankrupt, cease operations, or be liquidated in a fire sale. It is likely that a similar percentage of the capital invested in these companies will never be recouped.”
+
+This is why Leonardi suggests looking outwards: “It would be best to stay cautious and, if the techno-economic analysis does not allow [you] to bear the extra burden, redirect go-to-market as well as regulation-facing activities to other markets, at least until the situation takes a clearer outlook.”
+
+Heather Courtney, general partner at Alwyn Capital, concurs. “Don’t overlook exchange rates: they can work for you or against you,” she says. In some cases, producing in a country with a weaker currency and selling into the US can help offset tariffs and preserve margins, so it’s worth factoring currency dynamics into your early strategy. Her firm has invested in the likes of New School Foods, BlueNalu, and Upside Foods.
+
+“Across the food tech sector, startups need to map what their potential exposure is, and how to adapt for minimum economic impact and maximum potential for the long run,” adds Nadav Berger, founding general partner at Peakbridge, an investor in Standing Ovation, Imagindairy, and Vow. “That might mean moving away from the US as a target market – or instead speeding up the establishment of US operations.”
+
+## Flexibility, foresight, and focus
+
+Steve Simitzis, a partner at Solvable Syndicate, has one key piece of advice: Stay focused on what you can control. This includes keeping cash burn in check and extending the runway.
+
+This was echoed by Seth Bannon, founding partner of Fifty Years. In an email sent to his firm’s portfolio companies – which include Upside Foods, Meati, Alpine Bio, and Rebellyous Foods – he outlines managing runway as one of his three major recommendations.
+
+“If possible, get to 18-24 months of cash on hand to weather potential market downturns,” he wrote, adding that founders should consider temporary hiring freezes and cut non-essential spending. “Accelerate your path to profitability to reduce dependency on external capital,” he added.
+
+Speaking of which, Bannon noted that if the founders are fundraising, they should close the round as soon as possible. “Expect valuations to decline; prepare to accept additional capital under potentially less favourable terms,” he cautioned. “If you’ve had the ability to raise more capital (e.g. maybe your last round was oversubscribed), opt to take more cash.”
+
+Courtney, meanwhile, encourages a “mindset of flexibility and foresight” for early-stage founders, especially those pre-revenue or just entering the market.
+
+“You might not be dealing with tariffs directly today, but the choices you make now (about ingredients, co-manufacturers, or go-to-market regions) can either limit or unlock your ability to adapt later. Build with optionality in mind, and wherever possible, ensure that your margins can flex to absorb future shocks,” she says. “And finally, just survive.”
+
+## A sense of déjà vu
+
+For some investors, this isn’t unlike previous market disruptions. “Similar to 2008/09, customers may proactively reduce their planned spend on your product or service. Model increases in time to close, decreases in contract value, increases in net payment times,” Bannon says in his email to founders.
+
+“Founders are already scrambling to close rounds and shore up supply chains. What I’ll say about that is yes, move swiftly, but don’t panic. That’s how bad deals get done,” Simitzis tells Green Queen. Some of the companies under his firm Solvable Syndicate’s portfolio include Omni and The Raging Pig Company.
+
+“As for uncertainty, haven’t we been here before?” he ponders. “So far in the 2020s, we’ve had Covid-19, [the] Silicon Valley Bank failure, the war on Ukraine, runaway inflation, and now tariffs.”
+
+His advice? “Find yourself an ‘Only the Paranoid Survive’ embroidered pillow on Etsy and live by it.”
+
+Peakbridge’s Berger, meanwhile, offers some words of encouragement. “What we’re seeing now isn’t just uncertainty, it’s volatility; and though this is indeed a profound global shock, surviving and thriving in that state is the DNA of a successful startup.”
+
+He adds: “In any case, the global food supply chain – already deeply flawed and under pressure – is taking another hit, which is also a significant opportunity for smart companies and technologies looking to remake the future food system.”",www.greenqueen.com.hk,2025-04-11,13,"Investors to Food Tech Founders on Tariffs: Don't Panic, But Be Paranoid",article,0.03331812068,62,218,199.546988
+https://www.greenqueen.com.hk/category/australia-alt-protein-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,Australia Alt Protein & Sustainability News - Green Queen Media,"Australia: breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Australia
+
+Australia: breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Two new studies have found that plant-based meat can match or outperform beef on many nutritional fronts, while also making you full faster.
+A vegan mince product can have the the same protein quality and digestibility as conventional!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel's Kinoko-Tech has partnered with Australia's Metaphor Foods to commercialise a range of mycelium protein products – including sausages, flapjacks and chips – down under.
+How would you like some fungi in your morning granola!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In Australia, vEEF has introduced a new range of meat analogues that are priced lower than animal-derived meat, keying into consumer trends.
+Nearly a year after its merger with Love Buds, vEEF is rolling out a new range of plant-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+More than two in five Australians are reducing meat or don't eat it at all, with health a major consumption driver. But taste and price remain key challenges for plant-based meats.
+Australians are cutting back on meat due to health and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian startup Carbonaught has received financing from Better Bite Ventures for its low-emission agriculture tech, which sequesters carbon, fixes nitrogen and increases production through basalt.
+Carbonaught, an Australian agtech!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australia has a young but burgeoning precision fermentation sector, but to meet its potential, it needs a big helping hand from the government.
+It may only be home to six companies, but Australia's precision fermentation ecosystem is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Oat Milk Goodness, the Australian plant-based milk startup co-founded by cricketer Steve Smith, is to be acquired by Forbidden Foods. It now eyes an Indian expansion.
+Australian cricket may be on a break, but one of its greatest batters!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australia has unique advantages when it comes to pushing the future of protein technology forward, argues independent alternative protein think tank Food Frontier CEO Dr Simon Eassom.
+Food systems transformation is increasingly being!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Despite a downturn in investment and economic contribution, sales of plant-based meat in Australia have grown from pre-pandemic levels, with a greater number of brands and a smaller price gap with conventional proteins. Food Frontier CEO!-->…
+
+Read More...
+
+Read More...
+
+Australian hyper-fermentation company Cauldron Ferm has secured AU$9.5M ($6.25M) in Series A funding to build a large-scale facility to manufacture high-value ingredients through precision fermentation.
+A year after closing a large!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australia has become a global leader in alternative proteins, says Food Frontier's Simon Easson, with the country witnessing a surge in innovation, government support, and market strategies. From shifting policies to groundbreaking!-->…
+
+Read More...
+
+Read More...
+
+At a major APAC food tech conference in Singapore last month, I spoke to four alt-meat founders from India, China, the Philippines and Australia to find out what Asian consumers want from plant-based meat products.
+Last month, as part!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Better Bite Ventures has announced investments in three APAC food tech startups as part of its early-stage First Bite initiative and has opened applications for the next funding round.
+The three startups part of the latest First Bite!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+At this week's South by Southwest (SXSW) Sydney tech conference, Australian plant-based meat companies v2food and Nourish Ingredients debuted new ingredients that change the colour of vegan meat alternatives and give them a more realistic!-->…
+
+Read More...
+
+Read More...
+
+As Australians eat less meat, vegan companies All G Foods' Love Buds and Fenn Foods' vEEF have announced the formation of The Aussie Plant-Based Co. The two brands will see access expanded to 6,000 distribution points, while All G Foods!-->…
+
+Read More...
+
+Read More...
+
+Australian precision fermentation startup Eden Brew – co-owned by the country's largest dairy cooperative, Norco – has closed a $24.4M Series A funding round. The company has developed what it calls a ""world-first"" animal-free casein!-->…
+
+Read More...
+
+Read More...
+
+Australia's national science agency, CSIRO, has published a comprehensive report proposing a major shift in Australia's food production and consumption strategies to bolster the nation's sustainability efforts.
+The agency's report,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Queensland-based plant-based foods production company Fënn Foods has become the first certified carbon-neutral food producer in Australia, as certified by carbon consulting company the Carbon Reduction Institute (CRI).
+Fënn Foods was!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+APAC alt protein fund Better Bite Ventures unveils four new investments via early-stage funding initiative First Bite and reopens applications for aspiring founders.
+First Bite, a startup initiative created that backs early founders!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cultivated pork meat is Magic Valley’s latest achievement, following the launch of its lamb meat last year.
+Melbourne-based Magic Valley says its cultivated pork meat comes from skin cells retrieved humanely from a living pig. The!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian precision fermentation company Cauldron, has raised AU$10.5 million to build Asia-Pacific's largest network of precision fermentation facilities using a revolutionary hyper-fermentation platform.
+Cauldron says its new!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Australia Alt Protein & Sustainability News - Green Queen Media,article,0.03892230675,27,290,199.546988
+https://www.greenqueen.com.hk/category/japan-sustainability-news/,false,Contains multiple articles rather than a single news article.,Japan Latest Sustainability News - Green Queen,"Get the latest Philippines sustainability headlines and breaking news from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# Japan
+
+Oslo startup Norwegian Mycelium has set up a subsidiary in Japan and launched an upcycling service to turn food industry sidestreams into sustainable proteins.
+In another sign of Japan's growing appetite for alternative proteins,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Connecticut-based Wayback Burgers' franchisee in Asia has opened a 100% plant-based chain called Next Restaurant in Japan, with major expansion plans in sight.
+Fast-casual chain Wayback Burgers is going all-in on Asia's hunger for plant!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+To meet Japan's alternative protein potential, the Good Food Institute has opened an office in the country just as a new prime minister is sworn in.
+The Good Food Institute (GFI) has opened a new office in Japan, banking on the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese startup IntergriCulture has announced five new projects under its CulNet Consortium, with its CEO emphasising the importance of knowledge-sharing.
+If we're to commercialise cultivated meat on a mass scale at affordable prices,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli alternative protein startup Forsea Foods held an intimate tasting event for its cultivated unagi in Tel Aviv, with plans to launch the eel meat in Japan by 2026.
+Investors, journalists, food manufacturers, opinion leaders and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Over four in 10 Japanese consumers are willing to give cultivated meat and seafood a taste as long as it's safe, but 58% have never heard of it, highlighting the challenge for the country's alternative protein sector.
+In April, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The government of Japan has awarded grants worth $19.6M to two alternative protein startups, just after a new report shed light on the country's consumer preferences around meat alternatives.
+The Japanese government has included two!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by marketing activism group Clean Creatives explores how Asia's fossil fuel industry is failing communities in the region, using greenwashing techniques to shift the blame from its climate impacts. These include loyalty credit!-->…
+
+Read More...
+
+Read More...
+
+Launching this week, a new platform of industry stakeholders across nine Asia-Pacific countries is looking to facilitate collaboration to advance the regulatory approval of cultivated meat in the region.
+Established by the APAC Society!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese plant-based meat company DAIZ, which uses a proprietary soy germination tech to make 'miracle chips' for vegan analogues, has raised ¥7.1B (about $47.4M) in Series C funding, which it will use to build a new 40,000 sq ft facility.!-->…
+
+Read More...
+
+Read More...
+
+Umami United, the Tokyo-based startup that makes plant-based egg products, has closed a pre-Series A funding round with an injection of ¥240M ($1.64M). The company plans to use the funds to develop a vegan egg white alternative and enter!-->…
+
+Read More...
+
+Read More...
+
+Reducing seafood intake is one of the key ways you can help alleviate your negative effect on the planet, but there are also a host of other important reasons make a pass on fish for dinner.
+From biodiversity loss to more frequent!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Asia-Pacific Society for Cellular Agriculture (APAC-SCA) and the Japan Association for Cellular Agriculture (JACA) have solidified a partnership through a Memorandum of Understanding (MoU).
+The new MoU aims to boost the growth of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese vegan food CPG brand 2foods, which offers plant-based eggs and chicken nuggets, has announced its U.S. launch.
+With new North American headquarters in downtown Los Angeles and making its U.S. market debut at the Vegan Women!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japan's Prime Minister Fumio Kishida says the country will move forward with a plan to develop an industry of ""cell agriculture"" bringing a focus to cultivated meat and fish as a means to reduce the country's carbon footprint.
+Prime!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+University of Tokyo professor Shoji Takeuchi and his colleagues say they have succeeded in producing the world's first cultivated cubed steak.
+The diced steak was first produced in 2019, when Takeuchi and his team produced a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by Green Queen Media argues that while plant-based meat sales may be flat in the US and Europe, in Asia Pacific, the alternative protein industry is booming.
+Green Queen Media has published the 2022 edition of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Beyond Meat is gearing up for a Japan launch in a new partnership with United Super Market Holdings. The partnership will include both product development and distribution.
+United Super Market Holdings (USMH), one of Japan's largest!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The alternative protein market is taking-off in the land of the rising sun as consumers become more health and sustainability conscious, climate concerns flare up and the government looks to decarbonize.
+Between 2019 and 2022 Japan’s!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Japanese government has announced that it is pulling together a team of experts to analyse the safety of cultivated meat. The move is seen as a precursor to implementing a regulatory framework for future commercial product approvals.
+!-->!-->…
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+Read More...
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+Read More...
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+Japanese plant-based manufacturer Next Meats has announced a new product line to be manufactured in its San Jose, Calif., facility. The Next Wagyu Japanese Premium Brisket is the company’s first meat analogue with carbon-negative!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Japan Latest Sustainability News - Green Queen,article,0.03757095636,26,291,199.546988
+https://www.greenqueen.com.hk/brazil-vegano-survey-meat-beef-health-plant-based/brazil-vegano-survey-meat-beef-health-plant-based-2/,false,"The content is a description of the Green Queen platform, not a news article.",brazil-vegano-survey-meat-beef-health-plant-based-2 - Green Queen,Courtesy: Sociedade Vegetariana Brasileira,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,brazil-vegano-survey-meat-beef-health-plant-based-2 - Green Queen,article,0.01704236377,26,168,199.546988
+https://www.greenqueen.com.hk/fonterra-nourish-ingredients-creamilux-precision-fermentation-dairy/,true,Reports on a specific corporate partnership and product development in a news-style format,"Fonterra, Nourish Ingredients to Use Animal-Free Creamilux Fat in Dairy Products","Fonterra and Nourish Ingredients will develop dairy and non-dairy products with the latter's Creamilux fat, made from precision fermentation.","# Creamilux: Dairy Giant Fonterra to Use Nourish Ingredients’ Animal-Free Fat in New Products
+
+4 Mins Read
+
+## New Zealand dairy cooperative Fonterra has teamed up with Australia’s Nourish Ingredients to develop dairy and non-dairy products with the latter’s precision-fermented Creamilux fat.
+
+In a new trans-Tasman partnership, Fonterra will leverage a precision-fermented fat developed by Nourish Ingredients to enhance the functionality of both dairy and non-dairy products.
+
+Nourish Ingredients’ dairy-like Creamilux ingredient – which was showcased in alt-dairy and confectionery applications at April’s Future Food-Tech event in San Francisco – allows manufacturers to enhance the mouthfeel, flavour and emulsification of a variety of foods.
+
+“Creamilux is an innovation platform that combines old technology with new ways of modulating the fat molecules, driving flavour, mouthfeel, and texture all in one potent molecule,” a company spokesperson told Green Queen.
+
+The collaboration was born out of Fonterra’s first tasting of Creamilux in January, which impressed the dairy giant’s team. “Nourish Ingredients is taking a unique approach that aligns perfectly with Fonterra’s focus on leadership in dairy innovation science and being at the forefront of such innovative new food ingredients,” said Jeremy Hill, chief science and technology officer at Fonterra.
+
+## Creamilux to be used in both dairy and non-dairy products
+
+“By partnering together, we can explore new ways to help meet the growing global demand for great-tasting, texturally appealing products that deliver… exceptional experiences to customers,” Hill explained.
+
+Nourish Ingredients described Creamilux as a “highly potent, low-inclusion lipid” that offers a “genuine creamy texture and excellent emulsification properties to replicate the mouth-coating sensation of full cream”.
+
+The first part of the collaboration will involve the development of conventional dairy products like cream, cheese, butter and more. The two companies will leverage Creamilux as a key ingredient to “unlock functionality” and preserve the flavour of dairy.
+
+Additionally, Fonterra and Nourish Ingredients will also explore areas where the specialty fat can enhance non-dairy foods that typically rely on dairy lipids, such as bakery items. The aim is to enter new product segments beyond Fonterra’s core dairy activities.
+
+“We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality. This allows us to enable our partners to meet demand with our potent lipids without sacrificing taste and experience,” said Nourish Ingredients CEO James Petrie, who called Fonterra “a great partner” that will help it commercialise “as quickly as possible”.
+
+Nourish Ingredients did not respond to Green Queen’s questions about how this will impact the cost of both dairy and free-from products, and the planned channels and timeline for market launch.
+
+However, at Future Food Tech, the startup – which has raised $39.6M in total funding – debuted the animal-free designer fat as part of a vegan chocolate, which only contained 1% of Creamilux but left a lingering mouthfeel on many attendees’ tastebuds. The low inclusion rate means the ingredient is unlikely to impact budgets, nutrition or production capacity too heavily, and could also help deliver cleaner labels by eschewing additives and emulsifiers.
+
+## Fonterra’s emissions under the spotlight
+
+Fonterra is New Zealand’s largest company, and is responsible for 30% of the world’s dairy exports. This plays a key role in making the country the global leader in the export of dairy proteins. Domestically, per capita consumption reaches 400 million litres a year, with 380 litres of milk sold every minute in supermarkets.
+
+But this comes with a major environmental impact – agriculture is to blame for half of New Zealand’s total emissions, and three-quarters of the food system’s footprint is a direct result of methane from livestock. Meanwhile, Fonterra is the country’s worst polluter, emitting over 26.8M tonnes of greenhouse gases in 2023.
+
+The cooperative has committed to slashing its emissions footprint from dairy by 30% by the end of the decade. But it was recently the subject of a misinformation report by the Changing Markets Foundation, where it faced accusations of greenwashing after it was revealed that the company spends over five times their R&D budget on marketing and PR, which often portrays New Zealand dairy as climate-friendly.
+
+Fonterra is also the lead named entity in an ongoing climate change trial as part of a case brought by a Māori leader against a group of dairy and fossil fuel operators. But the announcement of Fonterra’s new precision fermentation partnership did not have any sustainability-related messaging.
+
+When asked about the environmental impact of Creamilux in light of Fonterra’s emissions, Nourish Ingredients – which is awaiting regulatory approval in Singapore for Tastilux, an animal-like fat for meat analogues – said it would publicly share climate data “down the line”.
+
+This isn’t Fonterra’s first foray into precision fermentation. In 2022, it partnered with DSM-Firmenich Venturing to form a joint venture called Vivici, which earned self-determined Generally Recognized as Safe (GRAS) status for its animal-free beta-lactoglobulin (a whey protein) in the US in February.
+
+“Dairy will always be at the core of our business, now and in the future,” said Hill. “At the same time, ingredients produced through emerging technologies can work seamlessly in and alongside our dairy products, expanding the range of products and choices we can offer to customers and consumers.”",www.greenqueen.com.hk,2025-04-08,16,Fonterra to Use Precision-Fermented Fat in Dairy Products,article,0.02930171343,53,210,199.546988
+https://www.greenqueen.com.hk/nourish-ingredients-tastilux-animal-free-fat-cabio/,true,Reports on a specific event (Nourish Ingredients's production milestone) in a news-like format.,Why Global Food Giants Are Lining Up for Just 1% of This Animal-Free 'Designer' Fat,"Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat, while keeping costs low – here's how.","# How This Animal-Free ‘Designer’ Fat Maker Is Reshaping Future Food Economics
+
+6 Mins Read
+
+## Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here’s how it’s doing it.
+
+Six months after forming a partnership with Chinese fermentation specialist Cabio Biotech, Nourish Ingredients has achieved a production milestone for its precision-fermented fat ingredient.
+
+The Canberra-based startup has completed the first industrial-scale manufacturing cycle of its meaty ‘designer’ fat, Taxtilux, enough to meet 170,000 tonnes of end-product demand.
+
+This represents a 1,700% increase in Nourish Ingredients’s capacity, and the firm claims it is the first alt-fat company to reach commercial-scale validation while maintaining low costs.
+
+Precision fermentation combines traditional fermentation with the latest biotech advances to efficiently produce a compound of interest – in this case, an animal-free fat designed to improve the taste, aroma and cooking experience of meat analogues.
+
+“We’re able to produce our final product from start to finish by tapping into Cabio’s existing fermentation capacity,” Nourish Ingredients CEO James Petrie tells Green Queen.
+
+“Cabio already produces a fat for infant formula using the same microorganism behind Tastilux, a fungal strain naturally found in soil. By leveraging their infrastructure, our intellectual property and tech, we’re able to accelerate our path to commercial scale. It’s a true win-win.”
+
+## Just 1% of Tastilux can transform meat alternatives
+
+Cabio has been supplying functional ingredients for over two decades and owns one of the world’s largest factories for long-chain polyunsaturated fatty acids. The partnership, announced last November, will leverage the Chinese firm’s facilities and expertise to efficiently produce Tastliux with minimal waste.
+
+“Our manufacturing approach leverages fermentation technology, which allows us to produce these specialised fat molecules efficiently and consistently,” says Petrie. “We’ve achieved our current scale through strategic partnerships that combine our intellectual property with established production capacity.”
+
+A key factor behind its scale-up and cost efficiency is the low inclusion rate of its fat. “Our research has consistently shown that our products can significantly increase animal-like authenticity in flavour, mouthfeel, and aroma with an inclusion rate as low as 1%,” reveals Petrie.
+
+“This means we don’t need massive production volumes to significantly impact the finished product, which considerably reduces the scaling challenges typical in our industry. Our process is designed specifically for efficiency and minimal capital expenditure while maximising output quality, allowing us to reach commercial scale much faster than alternative approaches,” he adds.
+
+“We’ve found global manufacturers are surprised when they discover they are achieving such an authentic meaty perception with just a 1% inclusion level. This efficiency means food manufacturers can dramatically improve their products while keeping their costs manageable, which has been a crucial factor in our strong market interest.”
+
+## Tastilux ‘hits the sweet spot’ on pricing
+
+Tastilux relies on naturally occurring lipids scaled through precision fermentation to provide the distinct flavour and cooking properties of meat fats when used in plant-based chicken, beef, pork and other alternatives.
+
+While commodity plant fats like coconut or palm oil are cheaper in absolute terms, Petrie argues they “lack the taste and functionality” Nourish Ingredients’s fats provide, and their link to deforestation can make them a climate nightmare.
+
+“They are often also mixed with complex and expensive flavour solutions, which can contain up to 30 ingredients, including synthetic chemicals and lack an authentic animalic taste,” he adds.
+
+Meanwhile, cultivated fats derived from cell lines – soon to be commercialised by the likes of Mission Barns and Mosa Meat, among others – are “significantly more expensive and less customisable”.
+
+“Our approach hits the sweet spot – we produce the same molecules found in animals but through precision fermentation, allowing us to optimise the flavour and cost. The key economic advantage is our low inclusion rate – at just 1%, food manufacturers can dramatically improve their products while keeping their overall costs manageable,” says Petrie.
+
+“Our precision fermentation process creates a cost structure that’s competitive when you consider the impact-to-inclusion ratio,” he adds. “This low-volume, high-impact approach means we can achieve commercial viability much sooner than alternatives that require higher inclusion rates.”
+
+## Nourish Ingredients eyes global markets
+
+According to Petrie, interest in Tastilux has been “exceptional”, with the company’s research showing that incorporating Tastilux in plant protein increases people’s purchase intent and preference. This should come as no surprise – fat is the main driver of flavour and texture, two of the biggest consumer pain points for meat alternatives.
+
+“We’re working with several global food companies who are excited about how our product unlocks flavours previously unavailable to them,” he says.
+
+This first batch of Tastilux is being shipped across three continents, in line with Nourish Ingredients’s “multi-region strategy” for regulatory approvals. It has identified the US and Singapore as its initial focus, with an eye on Australia, the UK, and the EU too.
+
+“Our strategy prioritises markets where there’s strong demand for our products and relatively clear regulatory pathways to commercialisation,” explains Petrie.
+
+Singapore is an important market for the firm, “given its leadership in alternative protein innovation and strong government support for food technology”. The company is in the middle of regulatory assessments in the city-state there, a process that takes 12-18 months.
+
+“Our go-to-market strategy focuses on partnering with established food manufacturers who can leverage our ingredients effectively,” Petrie says. “We’re taking a collaborative approach, working directly with potential customers to fine-tune flavour profiles that resonate with local preferences.”
+
+## Food tech ‘funding winter’ has shifted investor priorities
+
+Nourish Ingredients has raised A$40M ($24M) to date, allowing it to develop the tech platform and reach the pre-commercial stage.
+
+“Now we’re operating in what I’ve previously called a ‘food tech funding winter’, where investors have shifted focus from potential to tangible paths to revenue and offtake deals, which means our focus has been on commercial agreements,” notes Petrie.
+
+“What differentiates us in this challenging investment landscape is our capital-efficient approach. Our low-inclusion-rate products significantly reduce the scale-up capital required compared to other precision fermentation companies,” he adds.
+
+“Any future capital will be targeted at sales and commercial adoption with major food companies, many we’re already engaged with.”
+
+The company is also working on Creamilux, a similar alternative for non-dairy applications. It has teamed up with New Zealand dairy giant Fonterra to create both dairy and plant-based products with the ingredient.
+
+This comes during a time when the alternative fat sector is booming. Like Nourish, California’s Yali Bio, New York’s C16 Biosciences and Sweden’s Melt&Marble use precision fermentation to produce fats and lipids, while Hoxton Farms, Steakholder Foods and Genuine Taste employ cell cultivation. Bill Gates-backed Savor, meanwhile, is fermenting carbon to produce animal-free butter.",www.greenqueen.com.hk,2025-04-09,15,Can 1% Change Everything? Meet the Fat Transforming Meat Alternatives,article,0.03348260603,64,210,199.546988
+https://www.greenqueen.com.hk/best-plant-based-omega-3-fatty-acids/,false,"This is an educational article about plant-based sources of omega-3s, not a news report of a specific event",The 7 Best Plant-Based Sources For Omega-3 Fatty Acids,Wondering how to meet the recommended daily intake of omega-3s as a vegan? Here are some of the best plant-based sources of omega-3s.,"5 Mins Read
+
+## Omega-3 fatty acids are essential for health and wellbeing. Many people believe that omega-3s can only be found in non-plant-based sources such as fatty fish. However, there are many plant-based foods that do contain omega-3s, and crucially, fish contain omega-3s because they eat plankton and algae.
+
+There are three main types of omega-3s: ALA (alpha-linolenic acid), DHA (eicosapentaenoic acid), and EPA (docosahexaenoic acid). Eating a variety of omega-3s helps to promote heart health by curbing inflammation in blood vessels and lower levels of triglycerides, thus reducing the risk of heart disease. As well, they are crucial for mood stabilisation and other age-related causes of mental decline. DHA, in particular, is the most critical and is the main structural fat in our eyes and our cerebral cortex, the part of our brain supporting memory, language, emotion and attention.
+
+## Plant-Based Supplementation
+
+Depending on how many plant-based sources of omega-3s we can incorporate into our diet, we may still need some extra supplementation to meet the recommended guidelines of 250-500 milligrams per day for adults. Plant-based folk who might not enjoy eating nuts and seeds, or might have allergies to them, can opt for algae-based omega-3 supplements that usually come in pill form, such as spirulina tablets.
+
+## Best Vegan Omega-3 Foods
+
+Plant-based sources of omega fatty acids are more ethical as well as more sustainable as they do not contribute to depleting marine species and plastic pollution associated with the fishing industry. Not to mention, fish-based supplements, oils, and seafood often carry the risk of mercury poisoning, making plant-based omega-3s a safer option too.
+
+These plant-based sources of omega fatty acids are not only healthy, but delicious and versatile, too.
+
+## 1. Seaweed & Algae
+
+Seaweed, nori, spirulina, and chlorella are different types of algae and all are great plant-based sources of omega-3. They are among some of the few plant groups that contain both DHA and EPA fatty acids, and can be easily incorporated into our diet. Seaweed can be found as a snack; nori is the type of seaweed used to make sushi, and other variations such as kombu can be added to miso soups. Chlorella and spirulina are often sold in powder form and can be added to smoothies, porridge, and juices.
+
+## 2. Chia Seeds
+
+Chia seeds are another fantastic source of omega-3s, especially ALA fatty acids, as well as being high in protein and fibre. Each 1-ounce serving of chia seeds contains over 5 grams of of ALA, and can be easily incorporated into meals as a topping on porridge, an ingredient in granola, salads, and smoothies. Chia seeds can also be left in water or plant-based milk to use as an egg substitute for baking.
+
+## 3. Hemp Seeds
+
+Help seeds are also an excellent source of ALA, containing 2.6 grams of ALA per 3 tablespoons. Like chia seeds, hemp seeds can be sprinkled over salads, smoothie bowls, vegan yoghurt and porridge. Aside from being high in omega-3s, hemp seeds are packed with other nutrients such as magnesium, iron, and zinc, all of which contribute to healthy skin, heart health, digestion, and skin.
+
+## 4. Flaxseeds
+
+Flaxseeds come packed with 6.7 grams of ALA each tablespoon, making it one of the most efficient plant sources of omega-3 fatty acids. In addition to being rich in ALA, they contain high levels of fibre, protein, and magnesium. Just like chia seeds, they can be used as a vegan egg replacement, added to smoothies, and sprinkled on salads and oatmeal. You can also try using flaxseed oil as a dressing on salads.
+
+## 5. Walnuts
+
+Nuts are a great source of healthful fats, including omega-3 fatty acids. Just snack on a handful of them or add them to any dish. They are also a common ingredient in many trail mixes or energy bars.
+
+## 6. Edamame
+
+While edamame does not contain a high amount of omega-3s, half a cup does come with 0.28 grams of ALA, so it can be added into your diet alongside other plant-based sources to boost your intake. Enjoy them in dishes or simply snack on a bunch of them.
+
+## 7. Kidney Beans
+
+Who knew that kidney beans contain omega-3s? Like edamame, kidney beans do not pack in an awful lot of omega-3s with 0.1 grams of ALA per half-cup. But because they are such a versatile ingredient for everything from salads to stews and curries, it is an easy way to add them to your diet as a way to increase your omega-3 intake.
+
+*Want to know other vitamins and nutrients that you might be lacking and how to supplement them on a vegan diet? Read more about it **here**. *
+
+*Want to know other vitamins and nutrients that you might be lacking and how to supplement them on a vegan diet? Read more about it*
+
+*here*
+
+*.*
+
+*Lead image courtesy of Shutterstock.*",www.greenqueen.com.hk,2025-04-08,16,The 7 Best Plant-Based Sources For Omega-3 Fatty Acids,article,0.02657190468,47,207,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-1/,false,"This is a promotional page for the website, not a news article.",best-vegan-restaurants-hong-kong-2025-1 - Green Queen,Courtesy: Here with Years,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-1 - Green Queen,article,0.01679552467,26,180,199.546988
+https://www.greenqueen.com.hk/us-food-tech-agriculture-trust-report-truth-barometer/us-food-tech-agriculture-trust-report-truth-barometer-2/,false,"This is a description of the Green Queen platform, not a news article.",us-food-tech-agriculture-trust-report-truth-barometer-2 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-11,13,us-food-tech-agriculture-trust-report-truth-barometer-2 - Green Queen,article,0.01736362944,26,169,199.546988
+https://www.greenqueen.com.hk/category/eco-living/,false,Contains multiple articles with 'Read More' links rather than a single news article,Eco & Green Lifestyle News - Green Queen Media,"Ecological & Green Lifestyle industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Eco Lifestyle
+
+From London to New York City, five vegan restaurants possess Michelin stars – here's what you need to know.
+Who says high-end can't be climate-conscious and ethical?
+Across the world, more and more restaurants are greenifying their!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+More than 175 food businesses across Asia have committed to improving their sourcing policies in light of sustainability and animal welfare, supported by a US non-profit.
+A total of 83 food companies committed to implementing improved!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Are you an enthusiast, a minimalist, or an anxious inactive? A new report categorises consumers into four broad segments based on their sustainability attitudes.
+Cost of living and corporate 'greenhushing' – i.e., when companies!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Contrary to recent polls about a disconnect between sustainability and dietary change, a new survey has found that 52% of Europeans are changing the way they eat for the climate.
+More than half (52%) of consumers in Europe have made!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In partnership with an Italian premium fashion mill, Japanese materials innovator Spiber has produced cashmere blends and worsted yarn with its fermentation-derived Brewed Protein.
+Sustainable protein is on the rise in Japan.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As awareness about the environmental and welfare detriments of the textile industry grows, a new crop of startups is developing novel alternatives to change the way we dress and live.
+If things continue the way they are, the fashion!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Consumer concern about the climate crisis has escalated since 2022, but half of the world finds sustainable living expensive.
+With climate scientists sounding the alarm about the unrealistic path to 1.5°C – just as the Arctic burns, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The take-back schemes run by UK supermarkets to recycle soft plastics have misled consumers, with 70% of this waste being burned instead, an investigation has found.
+Tesco and Sainsbury's – the UK's two largest retailers – are being!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based charity Redress has announced the results of the 2024 Redress Design Award, with the top prize winner getting a chance to work with Tommy Hilfiger.
+Redress, the Asia-focused charity tackling the fashion industry's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+L’Oréal has entered a multi-year partnership with biotech startup Debut to develop fermentation-based ingredients for its products, as part of its sustainability goals.
+The world's largest cosmetics brand is turning to fermentation to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US startup Uncaged Innovations has raised $5.6M in seed funding to commercialise its grain-based, plastic-free leather alternative.
+Uncaged Innovations, which makes vegan leather from grains, has closed a $5.6M seed investment round led!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sometimes, all you want to do is boil some noodles and call it a day – here are nine of the best instant ramen products that just happen to be vegan.
+Like Maisie Peters, I could have noodles for breakfast. In fact, I've done so!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Beef is on the chopping block (so to speak) at Cannes, one of the world's biggest film festivals, whose organisers acknowledge it is the ""biggest source of greenhouse gas emissions"" in the food system.
+While there may be some beef over!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+There's a new luxury vegan hotel in Santorini, with biodegradable toiletries, bamboo slippers, and, of course, a plant-based breakfast. Co-owner Artemis Sorotou spills the beans on the Ethos Vegan Retreat.
+While the world of ethical and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Veganuary will soon host the first Choose Chicken-Free Week, as part of a wider rollout of mini-campaigns to complement its annual month-long initiative.
+On the back of its most successful campaign to date, Veganuary is initiating!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever has unveiled Wonder Wash, a new laundry detergent that is designed specifically to meet the growing trend of short washing cycles, and cuts emissions, water and energy use too.
+A laundry detergent built for the time-strapped,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese eco materials startup Spiber has secured ¥10B ($65M) in funding to accelerate mass production of its fermentation-derived Brewed Protein for use in the fashion, automotive and personal care industries.
+In what is a major!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By one tally, 401(k)-type plans are providing $46.5 billion to Big Oil right now.
+By Barbara Grady
+People often debate the best things individuals can do to help solve the climate crisis — ditch your combustion engine car for an!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Body Shop has announced that its UK and German operations have gone into administration, with its business in other countries also in jeopardy. How did it get here, and what's next?
+A pioneer of cruelty-free beauty and a beloved!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christina Dean, founder and CEO of Redress and The R Collective, speaks to Green Queen about the evolution of sustainable fashion, what she's learnt in her 17 years as an activist, and the impact of online shopping and e-commerce.
+A!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With Gen Alpha deemed to be the eco-warrior demographic growing up in an increasingly volatile climate (literally), it's never a bad thing to teach children about the real world – here are seven of the best climate change books for kids.
+!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Eco & Green Lifestyle News - Green Queen Media,article,0.03784088014,26,290,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/vtt-finland-future-food-cellular-agriculture-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",vtt-finland-future-food-cellular-agriculture-1 - Green Queen,Courtesy: Vesa Kippola/VTT,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,vtt-finland-future-food-cellular-agriculture-1 - Green Queen,article,0.0171016058,26,170,199.546988
+https://www.greenqueen.com.hk/category/fermented-foods/,false,Contains multiple articles with 'Read More' links rather than a single news article,"Recombinant Proteins, Precision Fermentation Biotech News- Green Queen","The latest fermentation biotech news including precision fermentation and recombinant protein dna technology, biomass fermentation and traditional fermented foods.","Browsing Category
+
+# Fermentation-Based Alt Protein
+
+The latest fermentation biotech news including precision fermentation and recombinant protein dna technology, biomass fermentation and traditional fermented foods.
+
+South Korean alternative protein pioneer Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and egg proteins.
+Seoul-based food tech leader Intake is expanding its alternative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US food tech firm MycoTechnology has received regulatory approval to sell its honey-truffle-fermented flavour modulator in the country.
+Colorado-based MycoTechnology, known for its fungi fermentation technologies, has been cleared to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it's meant for more than just your lattes.
+The Every Company has rolled out a protein-packed, zero-sugar!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup TurtleTree has unveiled a new consumer-facing brand for supplements made from its animal-free lactoferrin protein in the US.
+Precision fermentation firm TurtleTree has introduced Intentional, a consumer!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Chinese food tech player CellX has self-determined its first-of-a-kind morel mycelium ingredient as safe in the US, launching high-protein snacks under new consumer brand Mourish.
+Chinese startup CellX is entering the US with what it!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swiss fermentation firm Cultivated Biosciences has unveiled a new brand identity and its debut product, a yeast-derived ingredient to replace animal-based and industrial emulsifiers.
+Zurich-based Cultivated Biosciences has rebranded to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Austrian 3D-printed seafood startup Revo Foods has witnessed rapid growth since opening its mycoprotein facility in September, and its CEO believes vegan seafood has a communication issue.
+There is no inherent desire for most consumers!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Whey is the dairy industry's largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins.
+Thousands of swimming pools' worth of whey are discarded every year, polluting aquatic!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+French precision fermentation startup Bon Vivant has rebranded to Verley and rolled out a range of functional animal-free whey proteins.
+Bon Vivant, the animal-free dairy company hailing from Lyon, has introduced a new brand identity!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York firm Ecovative has secured $11M to supercharge the expansion of its mycelium-based MyBacon, which it claims is the fastest-selling plant-based breakfast item in the natural channel.
+Mycelium innovator Ecovative has raised $11M!-->!-->!-->…
+
+Read More...
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+Read More...
+
+Brevel, an Israeli startup using light and fermentation to create microalgae-based ingredients, has secured $5M in a seed extension round.
+Israeli food tech player Brevel has extended its seed funding pot by $5M, taking total investment!-->!-->!-->…
+
+Read More...
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+Read More...
+
+The US's move to potentially remove the self-determination pathway of food safety could have significant implications for fermentation protein companies, with the FDA doubling down on safety while outlining its support for innovation.
+!-->!-->!-->…
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+Read More...
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+Read More...
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+The Better Meat Co has signed a letter of intent with one of South America's largest meat companies for the use of its mycoprotein in blended meat applications, just as it starts a new $15M fundraising round.
+US food tech startup The!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Fermentation tech could account for 4% of global protein production by 2050, but it needs $250B of investment to meet the capacity needs, according to McKinsey.
+By 2050, the global population will be approaching 10 billion, a number!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish food giant Fazer has teased a snack bar and two protein oat milk beverages made using Solar Foods's fermentation-derived Solein protein.
+How about some CO2 in your protein shake?
+Fazer is giving attendees at Future Food-Tech!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+After launching C-Label, Swiss organisation V-Label has released a new certification mark for fermentation-derived proteins in a bid to address confusion about vegan-friendly labels on these products.
+Weeks after introducing an!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dutch startup Vivici has received a 'no questions' letter for its precision-fermented whey protein from the US FDA, just as the rule to 'self-affirm' food safety faces upheaval.
+Precision fermentation firm Vivici has secured a 'no!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Colorado-based Meati Foods faces an uncertain future after its lender swept most of its cash reserves due to a technical default, but the company is fighting to save the business and 150 jobs.
+Mycelium protein startup Meati Foods is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New Culture, which makes mozzarella from precision-fermented casein, has secured signed interest worth over $5M from pizza restaurants across the US ahead of its launch.
+As it prepares to launch its animal-free mozzarella in the US,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish gas fermentation firm Solar Foods has received €10M ($10.6M) in funding from Business Finland to help build Factory 02, which would produce 12,000 tons of Solein protein annually.
+To accelerate the development of its!-->!-->!-->…
+
+Read More...
+
+Read More...
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+German pet food maker Marsapet has rolled out a kibble product for dogs using Calysta's fermentation-derived FeedKind protein.
+Would you feed your dog carbon and microbes?
+If you're in Europe, you now can, thanks to a partnership!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,"Recombinant Proteins, Precision Fermentation Biotech News- Green Queen",article,0.03904205909,27,290,199.546988
+https://www.greenqueen.com.hk/nourish-ingredients-tastilux-animal-free-fat-cabio/nourish-ingredients-tastilux-animal-free-fat-cabio-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",nourish-ingredients-tastilux-animal-free-fat-cabio-1 - Green Queen,Courtesy: Nourish Ingredients,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,nourish-ingredients-tastilux-animal-free-fat-cabio-1 - Green Queen,article,0.01720185389,26,168,199.546988
+https://www.greenqueen.com.hk/hoxton-farms-sumitomo-lab-grown-pork-fat-cultivated-meat-japan/hoxton-farms-sumitomo-lab-grown-pork-fat-cultivated-meat-japan-social/,false,"The content is a description of the Green Queen platform and its mission, not a news article.",hoxton-farms-sumitomo-lab-grown-pork-fat-cultivated-meat-japan-social - Green Queen,Courtesy: Hoxton Farms,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-27,28,hoxton-farms-sumitomo-lab-grown-pork-fat-cultivated-meat-japan-social - Green Queen,article,0.01715049568,26,167,199.546988
+https://www.greenqueen.com.hk/mill-food-waste-recycler-bin-for-workplace-revenue/,false,Reports on a specific event (Mill's new product launch) with factual details and news-style reporting,Mill Debuts Smart Recycler for Offices as US Food Waste Crisis Deepens,"Mill, a startup tackling food waste through a smart recycler, has reached $20M in revenue and rolled out a bin designed for the workplace.","# Food Waste Recycler Mill Launches Bin for Offices After Hitting $20M in Revenue
+
+5 Mins Read
+
+## Mill, a startup tackling food waste through a smart recycling bin, has reached $20M in revenue and rolled out a product designed for the workplace.
+
+As food waste becomes a greater priority for businesses in the US, Californian startup Mill is extending its smart recycling solution to meet these needs.
+
+The company has made its name through its at-home food waste bin, which is paired with an app and an upcycling service that turns food scraps into chicken feed. Now, it has expanded this innovation into the business sphere.
+
+“Mill is bringing the same efficiency and sustainability that’s transformed homes into the workplace, where the opportunity for impact is just as big,” he said on social media. “This is the next step in getting food out of landfill, for good.”
+
+Its early customers include Duolingo, Vornado Realty Trust, and the Rosewood Hotel Group. “The product helps us minimise the physical space taken up by a composting program. What really sets it apart is the real-time waste reporting,” said Curtis Nystrom, senior workplace experience manager at Duolingo.
+
+“We have shared monthly reports out with the office and our Duos get excited to participate in the program by increasing the percentage we divert month over month. Composting gamified!”
+
+The Mill for Workplace launch comes just as the firm has recorded $20M in revenue over the last 12 months, as co-founder and CEO Matt Rogers revealed to Axios last weel.
+
+## Mill already part of “hundreds of offices”
+
+Since launching in 2023, Mill has acquired “tens of thousands” of domestic customers who have taken to its tech-centric approach to food waste mitigation.
+
+Unlike most home composters, this food recycler doesn’t compost food itself, nor does it require you to have access to a garden or soil. Instead, the bin breaks down food waste into nutrient-rich grounds that can then be composted either at home or in a city scheme, or sold to farmers who can use it as feed for chickens (for which it has FDA approval).
+
+The AI-enhanced bin is equipped with sensors and algorithms to determine the fastest runtime needed to transform the food scraps, which allows users to add food even mid-cycle and makes the entire process more energy-efficient.
+
+The machine reduces food volume by 80%, allowing it to process around 40 lbs of wet food, meaning it doesn’t need to be emptied for weeks (activated charcoal filters take care of any odour).
+
+This is accompanied by an app through which customers can program the grinding and track progress. The office version features the same hardware as the home bin with added software capabilities to monitor waste and emissions.
+
+This includes a real-time analytics dashboard to help facilities and sustainability managers monitor and manage food recycler operations across their entire footprint.
+
+On its website, Mill notes that its food recycling system and fleet software can help companies streamline operations and manage food waste at scale. “Our plug-and-play solution can materially reduce the cost and complexity of your operational, waste hauling, and pest control needs,” it says.
+
+“By pairing the award-winning Mill food recycler with new services specifically for workplaces, we are able to simplify real estate operations, reduce costs, and comply with local requirements to keep food out of the garbage,” explained Rogers. “Mill is already deployed in hundreds of offices, data centres, retail businesses, hotels, universities, and municipal buildings nationwide.”
+
+## Helping businesses lower food waste and emissions
+
+Mill has quickly become a cult-favourite brand thanks to its savvy tech and the expertise of its founders. Rogers is a former Apple engineer who co-founded smart thermostat company Nest, which was bought by Google in 2014 for $3.2B. His Mill co-founder, Harry Tannenbaum, also used to work at Nest, before a stint as the director of hardware at Google.
+
+“The Mill food recycler has quickly [become] a cult-favourite experience in the home,” Rogers said, calling it the “best product” he’s ever worked on. “Now, we’re tackling food waste in workplaces, because around 30% of office trash is wasted food.”
+
+The subscription-based service is described as a cost-effective decarbonisation strategy for companies, with Mill measuring a range of metrics to a “financially auditable reporting standard”, including the amount of food waste and emissions businesses are avoiding through the solution.
+
+According to non-profit ReFED, 31% of the US food supply is wasted, resulting in economic losses worth $382B (1.4% of the national GDP), 4% of national greenhouse gas emissions, and 120 billion lost meals (enough to feed a third of the population for a year).
+
+A dozen US states have already restricted or banned organic waste, while the Biden administration launched the country’s first national food waste strategy last year. Last June, the USDA, FDA and EPA all renewed their MoU with the Food Waste Reduction Alliance (FWRA), comprised of the Consumer Brands Association, FMI – The Food Industry Association, and the National Restaurant Association.
+
+On the corporate side, at least 50 businesses have joined the US Food Loss and Waste 2030 Champions pledge, including Danone, Hilton, Starbucks, Kroger, Walmart, Unilever and Tyson Foods. Led by the USDA and EPA, the partnership replicates the national commitment to halve food waste by 2030.
+
+In an interview with Green Queen this past February, ReFED executive director Sara Burnett said: “More businesses are setting targets, measuring, and reporting waste through pre-competitive collaborations like the US Food Waste Pact. Waste tracking and analytics software is one solution that a lot of foodservice businesses use to drive waste reductions.”
+
+This is what companies like Mill can capitalise on. The startup has secured over $100M from investors, including Bill Gates’s Breakthrough Energy Ventures, Prelude, GV (Google Ventures), and Lower Carbon. Rogers told Axios that it doesn’t need to raise further to support the workplace launch. Other companies offering domestic food waste bins include Lomi, Reencle, and Aerobin.",www.greenqueen.com.hk,2025-04-11,13,Mill Brings Food Waste Recycler to the Workplace After Hitting $20M in Revenue,article,0.03020561462,57,211,199.546988
+https://www.greenqueen.com.hk/novo-nordisk-ultra-processed-foods-plant-based-meat/,true,Reports on a specific real-world event (grant from Novo Nordisk) with news-style reporting,Can Big Pharma Help Plant-Based Meat Shake Off Its UPF Tag?,Novo Nordisk has awarded a 50 million kroner ($7.6M) grant to the University of Copenhagen to develop less processed plant-based meat.,"# Ozempic Maker Pumps $7.6M in AI Project to Make Non-UPF Plant-Based Meat
+
+5 Mins Read
+
+## Danish pharma giant Novo Nordisk has provided a grant worth 50 million kroner ($7.6M) to the University of Copenhagen to develop less processed plant-based proteins.
+
+As meat alternatives continue to be scrutinised for their level of processing, a new University of Copenhagen project aims to tackle this with food science and artificial intelligence (AI).
+
+Running over the next seven years, the AI4NaturalFood project is backed by a 50 million kroner ($7.6M) grant from the Novo Nordisk Foundation, which owns the eponymous pharmaceutical giant famous for diabetes and obesity medications like NovoRapid, Ozempic, and Wegovy.
+
+The investment is part of the company’s Recruit grant, which aims to help Danish universities attract top researchers and build strong ecosystems within certain areas of support.
+
+It comes weeks after Novo Nordisk came under heavy criticism by nutrition researchers for another project, which aims to create the “next generation” of the Nova classification, the tiered system that groups foods by the amount of processing.
+
+## Mild processing is more complex – AI can help simplify it
+
+The AI4NaturalFood project is being helmed by Remko Boom, who spent 26 years studying plant-based foods at Wageningen University & Research, and is starting a new research group at the university’s food science department, called Food Materials Engineering.
+
+He will work with data scientists from the university to develop new experimentation processes that generate sufficient data and create AI models to interpret the information.
+
+“Food is fundamentally very complex. A piece of bread contains hundreds of different substances interacting with each other: there’s a molecular structure, a colloidal structure, a microscale structure, [a] macroscale structure – there’s structure everywhere. And this structure largely determines the properties,” he explained.
+
+“In food science, we traditionally tried to reduce these complexities, to make it possible to understand what is happening. I think that now is the time that we, as food scientists, should not shy away from the complexity, but instead aim for it. With the availability of AI, we can begin to capture all these interactions and use them rather than trying to avoid them.”
+
+Boom argued that mild processing retains more of the plant’s natural structure and composition, which makes it more complex to work with. This is where AI comes in. “Rather than the elaborate and costly process of breaking down raw materials and then rebuilding a product from the resulting refined ingredients, we’re going to use much simpler methods to create enriched fractions and then use AI to predict how we can combine them into good foods,” he said.
+
+“It could perhaps ultimately predict how food products will turn out before even starting the production process. In the future, it could even help us determine which crops are best suited for specific food applications.”
+
+With these “simpler” methods, he noted that proteins sourced from legumes, seeds and other plants would be able to retain more of the original structure and nutrients from the raw materials. “We have already proven the principle and got some very nice products from it. And most importantly, we can do it with a lot less energy and water use,” he said.
+
+## Nutrition experts slam Novo Nordisk’s ‘Nova 2.0’ project
+
+Novo Nordisk has had a profound impact on the food system, thanks to the immense popularity of its appetite-suppressing drugs, Ozempic and Wegovy. They’re part of a class of GLP-1 agonist drugs that have taken the US by storm – and now, the world – by storm.
+
+The company is not only targeting weight loss and less processed foods, it’s also aiming to redefine what ‘ultra-processed’ means. Plant-based meat products have been stuck with this tag, which has partly contributed to their slowdown in sales and investment over the last couple of years.
+
+In October, Novo Nordisk announced a two-year project to “develop a scientifically based understanding” of the importance of different food processing methods. In other words, the research is focusing directly on the nutritional content of foods, rather than the production process.
+
+However, the effort has been labelled “deeply problematic” by over 90 health and nutrition scientists, who wrote an open letter calling out the company’s “vested financial interests”. It was co-signed by experts like NYU Professor Emerita Marion Nestle and infectious disease doctor Chris van Tulleken (author of Ultra-Processed People).
+
+“This initiative involves, and is being promoted by, scientists who have been paid by food companies in the past, including Arla, McDonald’s, McCain Foods, Nestlé and others,” said Phillip Baker, a research fellow at the University of Sydney, another signatory of the letter.
+
+Professor Carlos Monteiro, who led the University of São Paulo team that developed the original Nova classification, strongly denounced Novo Nordisk’s ‘Nova 2.0’ project: “Do not use the term Nova in the title or objectives of your project. Do not refer to your project as an improvement or new version of the Nova classification. Do not suggest that your project has any connection with the Nova classification or its creators”.
+
+Novo Nordisk is yet to respond to the reaction, and is pressing ahead with its initiative for now. As for the AI4NaturalFood project, it opens to bridge the gap between food and data science, adding to a growing list of AI-led efforts to advance alternative proteins.
+
+“Historically, food scientists and AI researchers have operated in separate worlds,” said Boom. “Food scientists focus on experimentation, while AI experts often work on, for example, logistical problems. With this grant, we’re in these fields together, working on the same thing. And this is how we can really create something new and innovative.”",www.greenqueen.com.hk,2025-04-21,3,Ozempic Maker Pumps $7.6M in AI Project to Make Non-UPF Vegan Meat,article,0.02985609378,54,205,199.546988
+https://www.greenqueen.com.hk/impossible-foods-launches-beef-lite-less-fat/,true,Reports on a specific corporate action (Impossible Foods product launch) in a news-like format.,Beef Lite: Impossible Foods Launches New Meat Alternative With 45% Less Fat Than Animal Version,California food tech Impossible Foods has announced a new Beef Lite product with a lower saturated and total fat content that cooks like 90/10 lean beef from cows.,"# Beef Lite: Impossible Foods Launches New Meat Alternative With 45% Less Fat Than Animal Version
+
+3 Mins Read
+
+## California food tech Impossible Foods has announced a new Beef Lite product with a lower saturated and total fat content that cooks like 90/10 lean beef from cows.
+
+US plant-based meat company Impossible Foods has expanded its plant-based product portfolio with the launch of a new product dubbed Beef Lite, a leaner and less fatty version of their vegan-friendly Impossible Beef mince.
+
+Beef Lite has been created to be “better than lean ground beef” according to the company. The product features 21 grams of protein per serving and no trans fats or cholesterol. Compared to 90/10 lean ground beef, it has 75% less saturated fat and 45% less total fat. In addition the company called out Beef Lite’s sodium content as 33% lower than plant-based beef product from an undisclosed competitor.
+
+The company says Beef Lite can be used in the same cooking applications that consumers use beef for including tacos, lasagna, meatballs and stir-frieds and describes the product’s environmental footprint as being “a fraction of the land use, water consumption, and greenhouse gas emissions” of that of lean ground beef from cows. In addition, Beef Lite does not contain any hormones or antibiotics, both of which are uses heavily by the industrial livestock industry.
+
+Beef Lite remains a more expensive option than lean beef from cows. A 12-ounce pack of Beef Lite retails for $8.99, which is approx. $11.98 per pound. This is compared to $5.64 for a pound of Walmart’s All Natural 90/10 Ground Beef Sirloin and $5.98 for a pound of Marketside Butcher Grass-Fed 90/10 Ground Beef (also sold on Walmart’s website).
+
+“We’re constantly working to compete with beef in all of the ways that matter to consumers, including nutrition,” said Peter McGuinness, president and CEO of Impossible Foods. “A lot of health-conscious fans and shoppers are looking for a plant-based beef option that’s high in protein and nutrients with even less fat, and Impossible Beef Lite is our solution to that. It’s got 21 grams of high-quality protein, a whopping 75% less saturated fat than lean ground beef from cows, and of course no cholesterol. It’s a perfect plant-based way to customize all of the great recipes that call for lean animal ground beef.”
+
+The is the fourth new Impossible product announced in 2023, with the news coming just a few weeks after the company debuted three new plant-based chicken products including Impossible Spicy Chicken Nuggets, Impossible Spicy Chicken Patties, and Impossible Chicken Tenders. In 2022, Impossible added sausage links, animal-shaped chicken nuggets, chicken patties and a range of eight ready-meal bowls.
+
+Impossible products are available at over 30,000 grocery stores across the US. Beef Lite is being rolled out at select stores in the fresh meat aisle and will add more locations over the next weeks.
+
+According to the company, Impossible is the fastest-growing plant-based meat brand in US retail with over 50% in sales growth in 2022, and its flagship Impossible Beef product is the the best selling-retail plant-based meat product in the US by volumes and dollar sales. The company has worked to improve taste, texture and the nutrition profile of its meat-free beef since its launch in 2016, updating the recipe both in 2019 and in 2022, when it reduced saturated fat content by 25%.
+
+In a wide-ranging interview with *TIME* last month about the media controversy around plant-based meat in the US, McGuinness said that Impossible’s nutritional profile was a key driver for consumers of the brand: “It is zero trans fat, zero cholesterol. So you’re eating zero-cholesterol beef. No matter who you are—you’re crazy educated, you’re less educated, you’re rich, you’re less rich, you’re in the middle of the country, you’re on the coast—I don’t think people love cholesterol. So cholesterol-free meat that tastes damn good? Sounds pretty good to me.”",www.greenqueen.com.hk,2025-04-08,16,Beef Lite: Impossible Foods Launches New Meat Alternative With 45% Less Fat Than Animal Version,article,0.02690986056,45,200,199.546988
+https://www.greenqueen.com.hk/a-greener-future-vegan-music-festival-live-concerts-sustainability/a-greener-future-vegan-music-festival-live-concerts-sustainability-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",a-greener-future-vegan-music-festival-live-concerts-sustainability-3 - Green Queen,Courtesy: A Greener Future,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,a-greener-future-vegan-music-festival-live-concerts-sustainability-3 - Green Queen,article,0.0172972187,26,168,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/vtt-finland-future-food-cellular-agriculture-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",vtt-finland-future-food-cellular-agriculture-social - Green Queen,Courtesy: Vesa Kippola/VTT,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,vtt-finland-future-food-cellular-agriculture-social - Green Queen,article,0.01713175673,26,169,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-paulig-incubator-pinc-erika-hombert/,false,"This is an interview, not a news article reporting a specific event.",5 Minutes with A Future Food VC: Paulig Incubator's Erika Hombert,"We speak to future food investor Erika Hombert, senior investment manager at Paulig Incubator (PINC), about alternative proteins and the venture capital landscape.","2 Mins Read
+
+## In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+
+*Erika Hombert is a Senior Investment Manager at Paulig Incubator (PINC).*
+
+## What future food technologies most excite you?
+
+- The use of AI across the board.
+- Advancement in crop development.
+- Bioproduction with low energy requirements.
+
+## What are three future food verticals you are actively looking at for 2025?
+
+- Sustainable agriculture
+- Circularity in food production
+- Sustainable packaging
+
+## What do you consider the food tech sector’s greatest achievement in the past five years?
+
+Bringing an entrepreneurial culture to the F&B industry.
+
+## If you could wave a magic wand, how would you fix plant-based meat?
+
+I wouldn’t.
+
+I’d fix people’s pre-judgements and attitudes towards vegetarian and low-meat diets.
+
+## What’s the top trait you look for in a founder?
+
+- Intellectual honesty
+- Ambition
+- Empathy (this is important to lead a team and make sound business decisions)
+- Transparency
+- Resilience
+
+## What do you consider your most successful future food investment so far?
+
+I think Win-Win (formerly WNWN Food Labs) in the UK is doing a really good job in alt-chocolate.
+
+## What has been your most disappointing investment so far?
+
+In my own portfolio, I don’t have any deals that have died yet.
+
+## What do people misunderstand/get wrong most about VC?
+
+That it’s a job for men. I constantly see women outperforming their peers and make better investment decisions.
+
+## What is the most ‘future food’ thing you have eaten this month?
+
+Cell-based chocolate – yummy!
+
+## Where is your favourite climate-forward restaurant/dish/place to eat anywhere in the world?
+
+I’m currently obsessed with ancient grains grown in my region, like Öland wheat, spelt, and rye. They are great for the soils and ecosystems, and very nutritious and tasty!
+
+## What’s your ‘why’? What motivates you to do what you do?
+
+I’m driven by impact. My why is a liveable future for my children and the continuation of humanity.",www.greenqueen.com.hk,2025-03-27,28,5 Minutes with A Future Food VC: Paulig Incubator's Erika Hombert,article,0.02054151008,44,203,199.546988
+https://www.greenqueen.com.hk/rice-climate-change-arsenic-emissions/rice-climate-change-arsenic-emissions-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",rice-climate-change-arsenic-emissions-2 - Green Queen,Courtesy: Tonhom27/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,rice-climate-change-arsenic-emissions-2 - Green Queen,article,0.01714224766,26,167,199.546988
+https://www.greenqueen.com.hk/rice-climate-change-arsenic-emissions/rice-climate-change-arsenic-emissions-1/,false,"The content is a description of the Green Queen platform, not a news article.",rice-climate-change-arsenic-emissions-1 - Green Queen,Courtesy: Tonhom27/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,rice-climate-change-arsenic-emissions-1 - Green Queen,article,0.01714000333,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-1-2/,false,"The content is a description of the Green Queen platform and its mission, not a news article reporting on a specific event.",future-food-quick-bites-1504-1 - Green Queen,Courtesy: This/Eurest/Miyoko's Creamery,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-1 - Green Queen,article,0.01682110936,26,174,199.546988
+https://www.greenqueen.com.hk/palm-alt-could-this-palm-oil-alternative-be-the-holy-grail-of-sustainable-baking-fats/,true,Reports on a specific development (new palm oil alternative) with factual information and quotes.,PALM-ALT: Could This Palm Oil Alternative Transform Baking Fats?,"ALT-PALM is the latest sustainable fat to join the palm oil alternative sector – can this ""holy grail"" fat transform the baking sector?","# PALM-ALT: Could This Palm Oil Alternative Be the ‘Holy Grail’ of Sustainable Baking Fats?
+
+5 Mins Read
+
+## A new sustainable fat by Edinburgh’s Queen Margaret University (QMU) is the latest to join the fledgling palm oil alternative sector. Using food industry sidestream ingredients, PALM-ALT is said to be 70% better for the environment (emissions-wise) and contains 88% less saturated fat. The researchers claim this is the “holy grail” of eco-friendly palm oil substitutes.
+
+Experts at the Scottish university say their palm oil alternative uses a byproduct from the linseed (aka flaxseed) industry, combining it with natural fibre and rapeseed oil (aka canola oil) to produce a fully plant-based fat that resembles the texture of mayonnaise.
+
+Catriona Liddle, one of the lead developers, told the BBC: “It’s the holy grail to replace [palm oil] and still have exactly the same end result in product – to taste the same and have the texture the same – and we’ve done that.”
+
+PALM-ALT – which contains 25% less fat overall, 88% less saturated fat, and 30% fewer calories – can be produced on a global scale locally and is cost-competitive, according to QMU. It is also free from added flavourings, sugar, sweeteners, preservatives or colourings.
+
+“We’ve put it through some special sensory testing to see if a panel can tell the difference between our product and traditional palm shortening, and they can’t,” Liddle told the BBC.
+
+## The problem with palm oil
+
+Palm oil is the most widely produced oil in the world – accounting for 40% of all oil production. It works as a natural preservative, has no taste, smell or colour, and can withstand high temperatures, making it a favourite for food and beauty companies around the world. In fact, it’s present in half of all supermarket items, across every category.
+
+But palm oil is a major driver of tropical deforestation – 90% of the world’s palm oil trees are located in the rainforests of Indonesia and Malaysia. In August 2019, Indonesian forests were engulfed by wildfires caused directly by palm plantation trees. As per one estimate, tropical deforestation is responsible for nearly 20% of all greenhouse gas emissions annually.
+
+Rainforests are cleared and various species are killed to make way for these plantations. Palm oil production has increased tenfold since 1980, and is set to increase by another 50% by 2050. The high demand means more forests are burnt down, a form of mass deforestation that emits greenhouse gases, while removing trees that would help absorb these very emissions.
+
+Moreover, palm oil cultivation is a threat to wildlife including orangutans – 50% of whom are found outside national parks due to deforestation – and rhinos. Moreover, the industry is linked with human rights abuses, with Indigenous communities losing their lands and villages, and workers exploited with poor working conditions and pay.
+
+“It is therefore essential to develop an alternative product, which works well for the food industry and helps reduce the world’s overreliance on palm,” said Liddle. PALM-ALT has the potential to replace palm oil in baking products, where it is largely used for its ability to remain solid at room temperature (owing to a high amount of saturated fat). “Palm-based fat works particularly well in bakery products due to its composition, taste and mouthfeel. For example, it helps produce cakes which are light, with a good taste profile which has a pleasant mouthfeel.”
+
+Dr Julien Lonchamp, who led the research alongside Liddle, added: “Our team has patented the PALM-ALT composition and process and we are currently in discussions with a number of partners to implement the novel palm replacer at the industry level.”
+
+## A growing list of palm oil alternatives
+
+QMU’s palm oil alternative joins a fast-growing lineup of companies hoping to produce a like-for-like substitute for the problematic fat. Last month, fellow British firm Clean Food Group raised £2.3M to accelerate the commercialisation of its fermentation-based palm oil replacement.
+
+New York-based climate tech startup C16 Biosciences, meanwhile, has created a Palmless Torula oil, using microbes grown in bioreactors. The bioidentical palm oil alternative has been used in a soap bar by British material science firm Pangaia and skincare label Haeckels. Across the coast, Bay Area firm Kiverdi is making a sustainable substitute to palm oil using captured carbon, and Zero Acre makes a Cultured Oil rainforest-fed sugarcane as a replacement for conventional vegetable oil. Meanwhile, Wisconsin-based Xylome makes a yeast-derived Yoil.
+
+Also in the US, Unilever injected $120M into San Diego’s Genomatica last year, whose palm oil replacement is suited for personal, home and cleaning products as of now. Ohio-based Locus Ingredients’ palm alternative is similar, using fermentation to replace palm-based ingredients and chemical surfactants.
+
+In Europe, Estonian startup Äio raised €1M in February to scale up production of its alternative, which (like ALT-PALM) uses byproducts from agricultural sidestreams. Dutch company NoPalm Ingredients similarly makes use of waste feedstocks like discarded produce and peelings to make its microbial-fermented palm oil substitute. Fellow Dutch startup Time-Travelling Milkman uses sunflower seeds to make a fat alternative that can replace palm oil in various applications.
+
+In Germany, meanwhile, Colipi is a biotech firm using precision fermentation to turn yeast into ‘Carbon Oil’ by using organic sidestreams as feed. And alt-chocolate producer ChoViva revealed to Green Queen earlier this month that it is working on cocoa butter and palm oil alternatives.
+
+In Singapore, scientists at the Nanyang Technical University are working on replacing palm oil with a microalgae fat, which is said to have better health and eco credentials The new oil is claimed to offer health and sustainability benefits, including lowering cholesterol and being made from regenerative algae varieties.
+
+Despite this list, Liddle is confident that its ALT-PALM oil is unlike any other alternative. “Despite efforts to develop more sustainable cultivation practices, the industry has found it difficult to identify another fat which delivers the cost benefits and physical characteristics (bland taste, food shelf-life and ambient storage) that palm offers, and which is not linked with health concerns,” she argued. “Currently, there is no palm oil replacement that is sustainable, healthy and cost-effective.”",www.greenqueen.com.hk,2025-04-09,15,PALM-ALT: Could This Palm Oil Alternative Transform Baking Fats?,article,0.03107349416,52,222,199.546988
+https://www.greenqueen.com.hk/lab-grown-fish-cultivated-seafood-allergies-eel-unagi/,true,"Reports on a specific scientific study and its findings, presented in a news-like format.","Lab-Grown Seafood Can Fish Out Allergies, Exhibiting Its Untold Potential","Cultivated seafood isn't just better for animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.","# Cultivated Seafood Can Fish Out Allergies, Unlocking A Hidden Benefit
+
+5 Mins Read
+
+## Cultivated seafood isn’t just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.
+
+While many in the cellular agriculture industry have touted the health and climate advantages of cultivated meat and seafood, a new study highlights a hidden benefit of these proteins.
+
+Globally, up to 7% of the population suffers from a seafood allergy, making fish a leading trigger of food-induced anaphylaxis. Cell cultivation can bring fish products back to these consumers’ plates, researchers at the James Cook University (JCU) have found.
+
+“We have a data bank of over 100 children with confirmed fish allergies, and we demonstrated that there is very little to no reactivity to the known fish allergens in the cell-cultivated fish,” said Andreas Lopata, head of JCU’s Molecular Allergy Research Laboratory in Queensland, Australia, who called the results “hugely promising”.
+
+## Allergenicity of cultivated fish 10 times lower
+
+The research dates back nearly a decade, with Lopata and his team working with children who had a clinical history of allergies to bony fish.
+
+They evaluated allergy risks based on a multiomics approach for conventional and cultivated Japanese eel (or unagi), characterising each protein (and allergen) using computational methods.
+
+The results, presented at the World Allergy Congress in San Diego, California (February 28 to March 3), revealed the abundance of 12 recognised fish allergens was 10-fold lower in the cultivated unagi than the conventional eel.
+
+“The levels of allergens present in the cell-cultivated fish being so low was quite surprising to us,” said Lopata. “You’re basically taking stem cells from the fish, growing them in tissue culture to the size they are edible, and everyone told us it would basically be the same as the regular fish including any allergy risks.”
+
+He added: “Instead, we found diminished risks, including a decrease of up to 1000-fold of the predominant fish allergen parvalbumin, and all of this was with no manipulation nor gene modification.”
+
+The study further emphasises the need for serum-free culture media, since fetal bovine serum – a controversial ingredient the industry has been phasing out in recent years – introduced non-fish allergens to the products.
+
+## JCU working with cultivated seafood pioneer Umami Bioworks
+
+JCU’s researchers argued that cultivated fish presents promising opportunities to produce safer seafood with diminished allergy risks. Now, it is conducting further research to evaluate a broader range of seafood cells, as well as develop cultivated fish products.
+
+To advance that effort, it has partnered with alternative protein think tank the Good Food Institute (GFI) and Singaporean cultivated seafood startup Umami Bioworks.
+
+“We have been collaborating to better understand the properties of cultivated seafood, how the products may differ from traditional seafood at a molecular level, and the impacts these differences may have on outcomes like allergenicity,” Umami Bioworks CEO Mihir Pershad told Green Queen, noting that the firm has a long-standing partnership with Lopata and JCU.
+
+“To our knowledge, these are the first results on the potential allergenicity of cultivated meat and seafood and represent a significant step in building the public body of knowledge about the safety profile of cultivated foods,” he added.
+
+“We are also excited by the potential demonstrated in this study for cultivated seafood to address challenges that our current seafood system cannot,” Pershad said, referring to the opportunity for people with seafood allergies to enjoy cultivated fish.
+
+Lopata said Umami Bioworks’s first products will “most likely be cultivated fish and seafood dumplings”: “They should have that same fish flavour and omega-3 fatty acid levels, which are very healthy, along with all the other components of regular fish and seafood.”
+
+He added: “There can be uncertainties about allergenicity, but that’s where we come in, as experts in the field, really analysing all proteins (the proteome) and then comparing particular allergen patterns to see if there could be anything unsafe for consumers.”
+
+Umami Bioworks has been in “active review with documents submitted to regulators in major markets across America, Europe, and Asia”, Pershad told Green Queen in October. It’s a list that includes Singapore, the first country to greenlight the sale of cultivated meat, built on the rigorous yet inclusive food safety process designed by the Singapore Food Agency.
+
+## Could cultivated seafood go the plant-based dairy route?
+
+Cultivated meat has gotten caught up in the culture wars. Some countries and US states have banned its production and sale, and many others are trying to do the same. These have contributed to consumer concern about the safety of these products, despite food safety authorities in several countries greenlighting the sale of cultivated meat after months (and sometimes years) of rigorous testing.
+
+As this study suggests, cultivated seafood could be blessed with a wave of acceptance if it leans in on the anti-allergy positioning, similar to another alternative protein segment that has witnessed significant success using it, namely plant-based dairy.
+
+Cow-free milk and dairy products have been successful despite the anti-vegan backlash because they cater to not just vegans but a large section of the population who are lactose-intolerant or suffer from dairy protein allergies – around two-thirds of people globally have trouble digesting lactose.
+
+In the US, for instance, at least 12% of Americans are lactose-intolerant, while over 5% (15 million) have a milk or dairy allergy. While 44% of households buy plant-based milk, one in five Americans who did so also put cow’s milk in their shopping carts. In addition, the prevalence of intolerances and allergies has seen coffee chains like Starbucks and Dunkin’ face lawsuits over the non-dairy surcharge, which they have since dropped.
+
+Can cultivated seafood recreate dairy-free products’ allergy-friendly strategy and become a more acceptable alternative protein to consumers?",www.greenqueen.com.hk,2025-04-01,23,"Lab-Grown Seafood Can Fish Out Allergies, Exhibiting Its Untold Potential",article,0.03027804218,57,212,199.546988
+https://www.greenqueen.com.hk/gallup-poll-climate-change-denial-us-democrats-republicans/gallup-poll-climate-change-us-democrats-republicans-4/,false,"The content is an 'About Us' section for the website, not a news article.",gallup-poll-climate-change-us-democrats-republicans-4 - Green Queen,Courtesy: Gallup,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,gallup-poll-climate-change-us-democrats-republicans-4 - Green Queen,article,0.01713455441,26,169,199.546988
+https://www.greenqueen.com.hk/china-two-sessions-alternative-protein-novel-food-regulation-policy/,true,Reports on a specific real-world event (China's Two Sessions summit) with news-style reporting,Chinese Lawmakers Promote Alternative Protein Policies During Annual Political Summit,China's government officials have called for a boost to the biotech capacity and the introduction of a novel food framework at its Two Sessions summit.,"# Chinese Lawmakers Promote Alternative Protein Policies During Annual Political Summit
+
+5 Mins Read
+
+## Chinese government officials have called for a boost to the national biotech capacity and the introduction of a novel food framework at its Two Sessions summit.
+
+Chinese lawmakers have issued calls to speed up the development of its alternative protein ecosystem, with a focus on R&D and manufacturing, IP protection, and regulatory support.
+
+This month’s Two Sessions summit in Beijing convened lawmakers from across the country to ratify legislation, review government work, and set an economic agenda for the forthcoming year.
+
+Preceding the event were several documents indicating the government’s willingness to propel its alternative protein industry to new heights, which analysts saw as a sign of more things to come.
+
+At the summit, some of China’s top government officials proved them right. For example, in his opening day speech to the National People’s Congress (NPC), Li Qiang, the premier of the State Council, called for deeper integration of strategic emerging industries, which included biomanufacturing, according to industry think tank the Good Food Institute (GFI) APAC.
+
+This was followed by calls from several of his deputies who identified parts of the food system where China needed to ramp up its efforts. This included “strengthening IP protections for microbial proteins, leveraging underutilised ingredients like microalgae to help achieve China’s carbon neutrality goals, and redoubling efforts to upskill and grow the domestic future-food workforce”, said GFI APAC.
+
+## National and local governments enthused about novel foods
+
+Perhaps the most sweeping statements came from Wei Chen, deputy of the NPC. In his address, he recommended that the country “expand the boundaries of food resources” and promote resource innovation, including “in-depth exploration, nutritional evaluation, and industrial production of alternative proteins”.
+
+He further highlighted the importance of increasing “the policy guarantee for the development and application” of novel foods and developing talent in this industry to upgrade the national food system and improve global competitiveness.
+
+Technologies like gene-editing and synthetic biology could help “create high-nutrition, high-function novel food ingredients”, according to Chen, who promoted multidisciplinary integration to realise the potential of microbial technology for nutrition, health and sustainable development goals.
+
+Additionally, he called upon the National Health Commission and the State Administration for Market Regulation to establish “a flexible regulatory framework” to ensure the safety and traceability of novel food resources, according to GFI APAC. Chen stressed the goal of introducing unified novel food standards “as early as possible”.
+
+It’s not just national policymakers promoting alternative proteins. Provincial and city governments are doing so too. The Suzhou Industrial Park, jointly governed by Chinese and Singaporean officials, this month released its 2025-27 action plans for biomanufacturing food, which state its “intent to obtain cell engineering equipment and microbial identification devices that can help scientists cultivate new food ingredients”, said GFI APAC.
+
+In China’s most populous region, the Guangdong province, local officials are planning to build a biomanufacturing hub to pioneer tech breakthroughs in plant-based, microbial and cultivated proteins. “The officials said that the new hub will be specifically geared towards expanding market acceptance of future foods by enhancing their ingredients, texture, and functionality,” GFI APAC noted.
+
+Meanwhile, the country saw its first alternative protein innovation centre open in Beijing last month, fuelled by an $11M investment from public and private investors to develop cultivated meat and fermentation-derived proteins.
+
+## Can the statements turn into reality?
+
+The remarks at the Two Sessions summit are the latest in a long list of policy efforts to put China atop the global alternative protein race.
+
+In an official notice about China’s agricultural priorities before the summit, the Ministry of Agriculture and Rural Affairs (MARA) identified the safety and nutritional efficacy of alternative proteins as a key priority, while research in novel food tech to create the next generation of food was also highlighted.
+
+A week later, the No. 1 Central Document (which signals China’s top goals for the upcoming year), underscored the importance of “building a diversified food supply system”, including efforts “to cultivate and develop biological agriculture and explore novel food resources.”
+
+The following day, a briefing by MARA featured a call to action to “develop new food resources such as plant-based meat”, according to GFI APAC.
+
+The government’s current five-year agriculture plan encourages research in cultivated meat and recombinant proteins, while the bioeconomy development plan aims to advance novel foods too. President Xi Jinping has called for a Grand Food Vision that includes plant-based and microbial protein sources.
+
+Leaders in the US have already highlighted fears of being overtaken by China’s biotech prowess. And experts suggest that for the East Asian country to decarbonise, half of its protein consumption must come from alternative sources by 2060.
+
+How likely are all these statements to become a reality? “After a National People’s Congress deputy puts forward a suggestion during the Two Sessions conference, the Working Committee for Deputies Affairs takes these suggestions and directs them to the relevant government departments for further consideration,” Mirte Gosker, managing director of GFI APAC, told Green Queen.
+
+She clarified that in most cases related to alternative proteins, the relevant department would be MARA. “The exceptions would be for situations like regulatory supervision or judicial affairs, which are instead sent to the National Supervisory Commission,” she said.
+
+“After further study, the reviewing department will provide feedback on the suggestion as to whether or not it will be pursued further, but any deputy suggestions are taken very seriously. That’s why it’s so significant that deputies are lining up to show their support for deeper public investments in protein diversification.”",www.greenqueen.com.hk,2025-03-29,26,Chinese Lawmakers Promote Alternative Protein Policies During Annual Political Summit,article,0.03056259851,56,208,199.546988
+https://www.greenqueen.com.hk/kraft-heinz-vegan-jello-oat-milk-chocolate-pudding/kraft-heinz-vegan-jello-oat-milk-chocolate-pudding-2/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",kraft-heinz-vegan-jello-oat-milk-chocolate-pudding-2 - Green Queen,Courtesy: Kraft Heinz,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,kraft-heinz-vegan-jello-oat-milk-chocolate-pudding-2 - Green Queen,article,0.01723555479,26,169,199.546988
+https://www.greenqueen.com.hk/hoxton-farms-closes-22-million-series-a-for-cultivated-animal-fat/,true,Reports on a specific corporate event (funding round) in a news-style format,Hoxton Farms Closes $22 Million Series A for Cultivated Animal Fat,U.K.-based Hoxton Farms says it has closed a $22 million Series A funding round for its novel cultivated animal fat. The funding follows a $3.6 million Seed round last year.,"# Hoxton Farms Closes $22 Million Series A for Cultivated Animal Fat
+
+3 Mins Read
+
+U.K.-based Hoxton Farms says it has closed a $22 million Series A funding round for its novel cultivated animal fat. The funding follows a $3.6 million Seed round last year.
+
+The fresh funding round was led by Collaborative Fund and supported by Fidelity parent FMR LLC-affiliated Fine Structure Ventures. Hoxton Farms says the funding will support the development of a pilot facility in London’s Shoreditch area. The facility will produce animal fat from stem cells to help address conventional meat’s carbon footprint.
+
+## Improving taste and texture of plant-based meat
+
+Demand for sustainable alternatives to animal meat is on the rise in western Europe, with sales rising nearly 20 percent last year to a record-setting €2.3 billion ($2.25 billion).
+
+Hoxton is using cultivated tech—taking live cells from animals and growing them in bioreactors—a tech widely used to recreate meat and fish. But Hoxton says it plans to supply its cultivated fat to plant-based meat producers to help improve flavor and texture. Products like the Impossible Burger and Beyond Meat’s burger rely on coconut oil to mimic the taste and texture of conventional animal fat.
+
+“Coconut, sunflower, palm, and canola oil taste funky, degrade quickly, burn easily, melt inconsistently,” co-founder Max Jamilly said in a statement.
+
+“The result is not an alternative. It’s real fat tissue, just made in a different way,” he told Reuters.
+
+According to Jamilly, the world is heading for a food security crisis, as rising populations mean the global demand for food increases as well. Climate change is only adding to the problem, threatening staple foods as rising temperatures put pressure on crops and growing seasons.
+
+“Long term, it may be possible to feed the entire planetary population with plants alone,” Jamilly said. “But the reality is that’s not going to happen anytime soon.”
+
+## Sustainable fats
+
+Hoxton’s announcement comes on the heels of another big raise for lab-made fat. Nourish Ingredients, an Australian food tech startup, just raised more than AUD$45 million (USD$28.6 million) in a Series A for its microbial fermentation animal fats.
+
+Like Hoxton, Nourish says the fats market has been largely underserved.
+
+“By overlooking fats, the market has missed the most essential element to the taste experience. That’s where Nourish comes in,” co-founder Dr. James Petrie said in a statement. “We’re not just mimicking meat — we’re creating animal ingredients but from an animal-free source.”
+
+*Lead image courtesy Impossible Foods.*",www.greenqueen.com.hk,2025-04-08,16,Hoxton Farms Closes $22 Million Series A for Cultivated Animal Fat,article,0.02142229851,47,200,199.546988
+https://www.greenqueen.com.hk/the-every-company-animal-free-egg-protein-coffee-syrup/the-every-company-animal-free-egg-protein-coffee-syrup-2/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",the-every-company-animal-free-egg-protein-coffee-syrup-2 - Green Queen,Courtesy: The Every Company/Earthbar,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,the-every-company-animal-free-egg-protein-coffee-syrup-2 - Green Queen,article,0.01735414061,26,167,199.546988
+https://www.greenqueen.com.hk/meatech-patent-cell-based-fat/,true,Reports on a specific event (MeaTech's patent filing) in a news-like format.,"MeaTech Files US Patent For FBS-Free, Affordable Cultured Fat",Israeli food tech MeaTech has filed a patent application in the US for its cell-based fat developed using only plant-sourced inputs.,"3 Mins Read
+
+Israeli food tech MeaTech has filed a patent application with the United States Patent and Trademark Office (USPTO) for its proprietary method of culturing fat using only plant-sourced inputs. The process enables the startup to create cell-based meat products that mimic the fatty marbling on real cuts of meat, such as Wagyu beef, at “significantly lower costs”.
+
+MeaTech has announced its filing of a provisional patent application in the US for its process of producing cell-based fat. The Ness Ziona company’s method uses plant-sourced inputs to differentiate stem cells into fat cells, which can then be used to create the intramuscular fat for its cultivated meats.
+
+## MeaTech’s cell-based fat
+
+According to MeaTech, its novel approach to cultivated fat production has the “potential to significantly lower costs” due to its use of only plant-sourced inputs. This means the company is able to go without animal-based cell-culturing media and other inputs, such as fetal bovine serum (FBS), which is non-slaughter-free and harvested from the fetuses of pregnant cows.
+
+Aside from being cruelty-free and more cost-efficient, the startup says that it will complement the firm’s production of cell-based meats. Recently, MeaTech made clear its intentions to develop cell-based pork, on top of its existing portfolio of cultivated beef and chicken, created using its bio-printed structured meat technology.
+
+The Israeli food tech says that its cell-based fat production method could be a stand-alone product, as well as incorporated into its line of cultured meats.
+
+## Marbled meat
+
+For CEO Sharon Fima, the company’s novel method of producing cultured meat is ultimately going to help it create better-tasting, realistic and delicious whole-cut animal proteins—think cuts of steak or fillets of chicken.
+
+“As we continue to work on developing and advancing technologies to produce cultivated fats and proteins, we are excited by the potential for using lower cost, plant-sourced cell-culturing inputs in hybrid as well as bioprinted products,” shared Fima.
+
+“Our ultimate goal is that eventually cultured grown meat will taste, feel, and be as nutritious as conventionally produced meat.”
+
+MeaTech’s latest patent application is only the latest in a suite of patents for its technologies, which so far include its bioprinting process, and supply chain and pre- and post-processing capabilities.
+
+## Working with big food
+
+The latest news comes just weeks after MeaTech announced a partnership with Tiv Ta’am, a major supermarket chain and Israel’s biggest non-kosher pork and meat producer. The two firms are set to co-create cultivated meat products for the Israeli market, and potentially international markets as well.
+
+While Eat Just remains the only firm to have been given the go-ahead to sell its cultured chicken bites in Singapore, with approval from the Qatar authorities expected in the near future as well, Israel is being closely watched by industry experts, given the country’s friendly government stance and concentration of food tech talent.
+
+Last year, Israel’s prime minister Benjamin Netanyahu became the first head of government to taste cell-based meat, trying out steak developed by Rehovot-based Aleph Farms. Other cultivated protein players based in Israel include SuperMeat, Future Meat Technologies and BioMilk.
+
+*All images courtesy of MeaTech.*",www.greenqueen.com.hk,2025-04-09,15,"MeaTech Files US Patent For FBS-Free, Affordable Cultured Fat",article,0.0243465691,48,203,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-7/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-2304-7 - Green Queen,Courtesy: Government of Nova Scotia,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-7 - Green Queen,article,0.01680686129,26,173,199.546988
+https://www.greenqueen.com.hk/akkmore-fungi-fat-polyu-hong-kong-obesity-diabetes-gut-health/,true,"Reports on a specific scientific development (fungi-derived fat) and its potential impact, presented in a news-like format.","Can This Fungi Fat Help Tackle Obesity, Gut Health & Food Waste?","Researchers in Hong Kong have developed a fungi-derived fat to decrease the fat content of food, and improve gut and metabolic health.","# AkkMore: Can This Fungi Fat Help Restaurants Tackle Obesity and Enhance Gut Health?
+
+4 Mins Read
+
+## Researchers in Hong Kong have developed a fungi-derived fat alternative that can decrease the fat content of a product and improve gut health and metabolic benefits.
+
+The alt-fat world has been blossoming lately. Microbes, microalgae, carbon, you name it – startups all over the world are using techniques like fermentation to come up with fats that are better for you, and better for the Earth.
+
+These also hold a key to the progress of an Ozempic-hit food industry, which has contributed to and coincided with a rising awareness of gut health and metabolism.
+
+Joining this list of innovations is AkkMore, a fungi-derived fat designed to replace animal fats while preventing obesity and metabolic diseases, enhancing gut health and immunity, and relieving anxiety. That is the promise of its creators from Hong Kong Polytechnic University’s (PolyU) Research Institute for Future Food (RiFood) and Department of Food Science and Nutrition (FSN).
+
+“Our research team has completed three rounds of animal trials on AkkMore. The results show that the formula can effectively improve metabolism and aid in weight management,” said project co-lead Gail Jinhui Chang, a research assistant professor at FSN. “Moving forward, we are focusing on exploring applications of AkkMore in the development of healthy food.”
+
+## Hitting health and sustainability touchpoints
+
+The PolyU researchers have been working on AkkMore since 2022, finding a way to extract the functional component from natural fungal sources. While conducting animal trials puts a question mark over the welfare aspects of the product, mice that had been administered the AkkMore formula were found to have a healthier gut microbiota, indicating better weight management, gut health, immune and metabolic system, and anxiety management.
+
+The research won a Silver Medal at the 2022 International Exhibition of Inventions in Geneva, and its applications for health benefits are being evaluated for patent filings.
+
+“This collaboration is testament to the successful translation of a research outcome,” said Chang. “Moving forward, we will further explore the application of AkkMore formula in innovative health foods and put greater efforts into identification of mushroom strains with better functions and standardisation of the cultivation process.”
+
+In addition to lowering the calorific content of food, AkkMore is also said to extend the shelf life of cream products, and have thickening, emulsifying and stabilising properties. Leveraging these attributes, the PolyU team developed Cream Mate, an alternative cream that can be used in conjunction with conventional cream to reduce the latter’s content in desserts.
+
+This, the researchers argue, could help cut dairy consumption and food waste in the long run, contributing to lower greenhouse gas emissions and higher manufacturing productivity.
+
+## AkkMore’s potential for the foodservice industry
+
+To demonstrate AkkMore’s viability for restaurants and the foodservice industry, RiFood and FSN have teamed up with Hotel Icon, which is owned by PolyU, whose fine-dining eatery Green has been using Cream Mate to develop reduced-fat soft serve and desserts.
+
+Hotel Icon commissioned a lab test to assess the nutritional components of the soft serve, which revealed that the fat content of the ice cream using Cream Mate was under 3%, and reduced by over 80% when compared to regular soft serve. Meanwhile, the total calories were also cut by more than half.
+
+Since May 1, the Green restaurant has been running a forest-themed afternoon tea offering with Japanese fruits and AkkMore. The tasting menu includes two Cream Mate soft serves in Japanese hōjicha and Hokkaido milk flavours. Guests can also opt for an Akkmore ‘special drink’ instead of tea or coffee for an additional price.
+
+While this is a limited-edition run, it’s part of a growing roster of alt-fat ingredients targeting sustainability and health in the food sector. In the US, GLP-1 agonist drugs like Ozempic and Wegovy are already making people eat fewer calories and fats as they look to manage their weight. Meanwhile, Roughly 30% of Hong Kong’s residents live with obesity, while another 20% are overweight. Meanwhile, 8.5-10% of people in the city live with type 2 diabetes.
+
+PolyU’s development aims to address these issues, while also lowering the foodservice industry’s climate footprint. The shelf life aspect will also help Hong Kong’s food sector reduce waste – 30-40% of Hong Kong’s municipal waste is made up of food waste, only 4% of which is recycled.",www.greenqueen.com.hk,2025-04-08,16,AkkMore: This Fungi Fat Helps Restaurants Boost Gut Health,article,0.02649498025,49,207,199.546988
+https://www.greenqueen.com.hk/umami-bioworks-cultivated-lab-grown-seafood-south-korea/umami-bioworks-cultivated-lab-grown-seafood-south-korea-2/,false,"The content is a description of the Green Queen platform, not a news article.",umami-bioworks-cultivated-lab-grown-seafood-south-korea-2 - Green Queen,Courtesy: Umami Bioworks,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,umami-bioworks-cultivated-lab-grown-seafood-south-korea-2 - Green Queen,article,0.0178566503,26,164,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-2/,false,"This is a promotional page for a website, not a news article.",best-vegan-restaurants-hong-kong-2025-2 - Green Queen,Courtesy: Anay Mridul/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-2 - Green Queen,article,0.01679185912,26,180,199.546988
+https://www.greenqueen.com.hk/cocoa-free-chocolate-cell-based-lab-grown-companies/,true,Reports on a specific topic (cocoa-free chocolate startups) with factual information and a news-style format.,Meet the Startups Making Cocoa-Free & Cell-Based Chocolate,"The world loves chocolate, but the planet? Not so much. These 14 startups are changing that with cocoa-free and cell-based alternatives.","# Hot Chocolate, Hotter Planet: 14 Startups Making Cocoa-Free & Cell-Based Alternatives to Save Our Sweet Tooths
+
+11 Mins Read
+
+## The world loves chocolate, but the planet itself? Not as much. Industry giants like Mondelēz, Lindt and Barry Callebaut understand that, and are backing startups changing the game with cocoa-free and cell-based alternatives.
+
+Chocolate may be omnipresent in the food industry today, but that may not be the case a few decades down the line.
+
+Thanks to climate change, cocoa trees are under threat, and a third could die out by 2050. The crisis has wreaked havoc on harvests over the last couple of years, particularly affecting West Africa, which caters to the majority of the world’s cocoa needs. That, in turn, pushed cocoa futures to their highest on record – and without mitigation, prices will continue to rise.
+
+While fossil fuels and animal agriculture are the two main causes of the climate emergency, chocolate itself also has a sizeable impact on the planet. Apart from beef, no other food emits as much carbon as dark chocolate does. And one bar of chocolate requires 1,700 litres of water.
+
+The widespread use of palm oil in the sector, meanwhile, has contributed to mass deforestation – in Ivory Coast, the leading producer of the crop, over 85% of forest cover has been lost since 1960. The UK and the EU have both announced bans on deforestation-linked chocolate – although the latter has now been delayed, in response to pressure from businesses and national governments alike. But the move was criticised by many, including Barry Callebaut, the world’s largest B2B chocolate distributor.
+
+The reality is: cocoa farmers and chocolate producers are under pressure to lower both their impact on climate change, and climate change’s impact on them.
+
+With Mondelēz International, a chocolate giant, exploring a takeover of its contemporary Hershey’s, the cocoa industry is going through a sea change. It’s already worth over $100B, and it will only continue to grow. But as things stand, current practices are simply not sustainable. We need alternatives – not necessarily to replace the cocoa trade, but to supplement and support it in the face of the climate crisis.
+
+Several innovative startups are taking an axe to carbon-heavy production methods by using agricultural sidestreams and more sustainable ingredients to make chocolate alternatives – much like plant-based meat analogues – while some are culturing cocoa cells in bioreactors to make bioidentical products like cocoa powder and butter.
+
+Leaders in the chocolate space – from Lindt and Cargill to, yes, Mondelēz and Barry Callebaut – recognise the need for change, and are supporting these up-and-comers with investments and partnerships
+
+Here are 14 alt-chocolate companies safeguarding both cocoa and the climate.
+
+## Voyage Foods
+
+**Headquarters:** Oakland, California, US**Founder: **Adam Maxwell**Total funding:** $94M
+
+The best-funded company in the space, Voyage Foods turns a base of grape seeds, sunflower protein, RSPO-certified palm oil and shea kernel oil into chocolate-like compound products that can reduce emissions by 81-84% compared to conventional chocolate. These form part of its B2B offerings, as well as its nut-free hazelnut spread (similar to a vegan Nutella).
+
+The ethical pantry startup has additionally won a $25M loan from the USDA to help build a large-scale factory in Mason, Ohio. It has also tapped Cargill to be its exclusive B2B distributor globally, and plans to launch products in Europe soon. (Plus, it makes nut-free peanut butter and beanless coffee.)
+
+## Planet A Foods
+
+**Headquarters:** Planegg, Germany**Founders: **Sara and Maximilian Marquart**Total funding:** $53.4M
+
+Founded by siblings, Planet A Foods uses traditional fermentation and roasting methods to transform oats, sunflower seeds and shea butter into ChoViva, its cocoa-free chocolate alternative. The innovation has made it into 20 products available in 42,000 stores across Europe, and will soon appear in the UK and France, followed by the US and Asia later on.
+
+These items are part of collaborations with Lindt, Piasten, Lambertz, Griesson-de Beukelaer, Peter Kölln, Lufthansa, and Deutsche Bahn (during Euro 2024). ChoViva has also made it into private-label offerings from Rewe (and its subsidiary Penny), Edeka, Lidl, and Aldi. The company is additionally working on a precision-fermented ChoViva Butter too, converting single-cell oils, agricultural sidestreams and local feedstocks like beet sugar into a fat resembling cocoa butter (slates for a 2026 launch pending regulatory approval).
+
+## Win-Win
+
+**Headquarters:** London, UK**Founders: **Ahrum Pak & Johnny Drain**Total funding:** $5.6M
+
+Formerly known as WNWN Food Labs, Win-Win is modernising carob-based chocolate by combining the ingredient with barley, sunflower flour, and tiger nuts, alongside RSPO-certified palm oil and shea butter. The company also employs fermentation to produce its cocoa-free offering.
+
+It has previously rolled out dark chocolate thins, a Daim-style Waim! bar, and copycat versions of Cadbury Wholenut, Terry’s Orange and Tony’s Chocolonely on limited runs, and trialled an ice-cream bar at the Häagen-Dazs Start-Up Innovation Challenge. Its current lineup for B2B clients includes dark, milk and white chocolate, and a vegan oat milk chocolate. These have been used at Toad Bakery and Lyaness bar in London, and Sem, a wine bar in Lisbon.
+
+## Food Brewer
+
+**Headquarters:** Zurich, Switzerland**Founder:** Yannick Senn, Géraldine Senn, Christian Schaub, Corinne John, Stefan Bingisser, and Klaus Kienle**Total funding:** $5.6M
+
+One of the few startups developing cell-based chocolate, Food Brewer has created cell lines from plant samples to grow cocoa (and coffee) beans in bioreactors. Once they reach the desired biomass quantity, they’re harvested, dried and roasted. It only takes a few weeks to establish a new plant cell culture on average.
+
+Food Brewer has partnered with Fruitful AI to utilise advanced algorithms to track plant cell growth under controlled images, and Germany’s Steinecker to integrate the latter’s bioreactor tech into its platform. Swiss chocolate giant Felchlin (an investor in the firm) is experimenting with its cocoa-free powder in chocolates, though it will need regulatory approval before entering the market.
+
+## Celleste Bio
+
+**Headquarters:** Misgav, Israel**Founder:** Hanne Volpin, Orna Harel, Avishay Levy, and Daphna Michae**Total funding:** $4.5M
+
+Another cell-based startup, Celleste Bio takes one or two beans from a cacao pod just once, and grows them in controlled settings with water and nutrients. The continuous cycle allows it to create one tonne of cocoa butter, which usually requires four tonnes of pods.
+
+It marries agtech and biotechnology with artificial intelligence to extract the cells from cacao plants, and has been backed by The Trendlines Group and Mondelēz International. It is currently accelerating its R&D efforts, expanding infrastructure, and advancing the tech capabilities needed to pilot and scale up the production of its cell-based cocoa ingredients.
+
+## California Cultured
+
+**Headquarters:** West Sacramento, California, US**Founder:** Alan Perlstein**Total funding:** $4M
+
+Using plant cell culture to make chocolate, California Cultured collects samples from a cacao plant with ideal organoleptic properties and extracts its cells, which are then cultivated in fermentation tanks that mimic the conditions of rainforests where cocoa thrives. Within three to four days, the cells are ready to be harvested, fermented and roasted.
+
+The company requires novel food approval from food regulators in the markets it wants to sell in, and is in the middle of the process to self-determine its lab-grown cocoa as GRAS (Generally Recognized as Safe) in the US. It received a capital injection from Sparkalis, the VC arm of Puratos, in September, and has struck a 10-year deal to supply its Flavanol Cocoa Powder to Japanese chocolate giant Meiji.
+
+## Foreverland
+
+**Headquarters:** Bari, Italy**Founders:** Giuseppe D’Alessandro, Massimo Sabatini, Riccardo Bottiroli and Massimo Brochetta**Total funding:** $3.76M
+
+Another carob innovator, Foreverland is leveraging Italy’s standing as the second-largest producer of carob for its cocoa-free alternative, called Choruba (previously Freecao). The startup addresses a key food waste problem: 90% of carob ends up being wasted, with only the seed being used to produce locust bean gum. Foreverland blends the byproduct with grains, sugar and vegetable fats to make chocolate that requires 90% less water and emits 80% fewer greenhouse gases.
+
+Foreverland has previously launched limited-edition batches of Easter eggs, pralines and panettone, and recently brought out chocolate-covered almonds with nut producer Pioppo. It’s in talks with several other brands, and has plans to introduce additional products like vegan milk, dark, and white chocolate alternatives, as well as spreadable creams. And earlier this year, it won the inaugural FoodTech World Cup at the HackSummit in Lausanne, beating out eight other finalists.
+
+## Prefer
+
+**Headquarters:** Singapore**Founders:** Jake Berber and Ding Jie Tan**Total funding:** $2M
+
+Prefer began as a beanless coffee innovator, but is now making a move towards cocoa-free chocolate too. While most details are under wraps, co-founder Jake Berber told Green Queen that the alt-chocolate would leverage the same infrastructure and technology as its bean-free coffee, which uses byproducts from local companies that are fed to microbes and converted into the same key aroma volatiles as coffee.
+
+The firm is focusing on taste and affordability through its fermentation tech for cocoa-free chocolate, which it plans to launch as a B2B ingredient for other food producers. Prefer will also host some B2C pop-ups in Singapore in the coming months.
+
+## Nukoko
+
+**Headquarters:** Guildford, UK**Founders:** Ross Newton, Kit Tomlinson",www.greenqueen.com.hk,2025-04-18,6,14 Startups Making Cocoa-Free & Cell-Based Chocolate Alternatives,article,0.04740236119,86,244,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-india-approval/biokraft-foods-lab-grown-meat-india-approval-social/,false,"The content is a description of the Green Queen platform, not a news article.",biokraft-foods-lab-grown-meat-india-approval-social - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,biokraft-foods-lab-grown-meat-india-approval-social - Green Queen,article,0.01721506078,26,170,199.546988
+https://www.greenqueen.com.hk/animal-free-fats-startup-nourish-ingredients-bags-us11m-in-li-ka-shing-backed-round/,false,Reports on a specific event (funding round) in a news-like format.,Animal-Free Fats Startup Nourish Ingredients Bags US$11M In Li Ka-Shing Backed Round,"Nourish Ingredients, the startup “brewing” sustainable animal-free fats, has raised US$11 million in a round co-led by Horizon Ventures.","# Animal-Free Fats Startup Nourish Ingredients Bags US$11M In Li Ka-Shing Backed Round
+
+4 Mins Read
+
+Canberra-based Nourish Ingredients has closed a US$11 million financing round co-led by Hong Kong billionaire Li Ka-shing’s Horizons Ventures and Main Sequence Ventures, the manager of the Australian government’s CSIRO Innovation Fund. Nourish says that the funding will go towards growing its team and range of sustainable animal-free fats and oils.
+
+Nourish Ingredients has raised **US$11 million in an initial investment round led by Horizons Ventures and Main Sequence Ventures**, the company announced on Friday (March 26). Using its proprietary fermentation technology, the Australian biotech “brews” alternative fats and oils that are sustainable and animal-free, which can also be customised to suit varied flavour profiles and applications in alternative protein products.
+
+The fresh capital raised will go towards Nourish Ingredients’ expansion plan, which includes growing its team and researchers and scientists and its product portfolio.
+
+**“This sizable funding allows us to add more brilliant, world-class talent to our team, expand our product range, and bring our fats and oils to even more customers across the globe,”** said co-founder and CEO James Petrie in a statement. Petrie started Nourish Ingredients last year with co-founder Ben Leita.
+
+“It’s a huge step toward the realisation of our biggest goal – to bring to the world tastier, more sustainable fats and oils that don’t necessitate the use of animal products.”
+
+Nourish’s fats and oils will change the way the planet looks at this market by making their products taste just as good as the original, but better.
+
+James Petrie, Co-Founder & CEO, Nourish Ingredients
+
+Fermentation is the rising “third pillar” within the alternative protein industry, with food tech players leveraging the technology to create novel animal-free alternatives that can range from super sustainable complete plant-based fungi proteins developed by Bill Gates-backed Nature’s Fynd, to Perfect Day’s animal-free real dairy ice cream.
+
+Nourish Ingredients stands out as one of the few fermentation food techs dedicated to creating animal-free fats and oils, an essential ingredient to make alternative proteins replicate the sensorial, textural and taste of its real meat counterparts – such as the marbling on a cut of steak, or the elasticity of melted dairy cheese.
+
+“We believe we are only in the infancy of how big the plant-based and alternative proteins market can really become,” said Petrie. “**Nourish’s fats and oils will change the way the planet looks at this market by making their products taste just as good as the original, but better – and we couldn’t be more excited to be on the forefront of innovation in this category.”**
+
+Perhaps one of the most exciting innovations that Nourish Ingredients presents to the table is its platform that enables **customisation** – its fermentation process can be tweaked and tailored for different products, from seafood to pork and beef, so alternative protein producers can mimic the flavour and mouthfeel that consumers crave.
+
+Our process allows us to create endless options sustainably from sugar-based feedstocks, with the flexibility to tune the triglycerides to the exact taste and feel that’s needed. The use cases for our fats and oils are literally limitless.
+
+Nourish Ingredients
+
+“We’ve engineered a way to literally brew fats that have the same makeup as animal fats, without the animal,” the company explains on its website.
+
+**“Our process allows us to create endless options sustainably from sugar-based feedstocks, with the flexibility to tune the triglycerides to the exact taste and feel that’s needed. The use cases for our fats and oils are literally limitless.”**
+
+While Nourish is among the few food tech startups focused on fats, there are already a handful applying different technologies to develop animal-free alternatives.
+
+While some firms such as London-based Hoxton Farms, Barcelona’s Cubiq Foods and Belgian startup Peace of Meat – who has recently been acquired by Israeli cultivated meat company Meat-Tech 3D – are tapping cellular agriculture to create molecularly identical animal fats, Boston-based Motif FoodWorks is aiming to create plant-based fats that are solid at room temperature.
+
+*Lead image courtesy of Nourish Ingredients.*",www.greenqueen.com.hk,2025-04-09,15,Animal-Free Fats Startup Nourish Ingredients Bags US$11M In Li Ka-Shing Backed Round,article,0.02674152579,51,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/pulmuone-foods-group-logo-logo/,false,"The content is a description of the Green Queen platform, not a news article.",Pulmuone-Foods-Group-Logo Logo - Green Queen,Courtesy: Pulmuone,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,Pulmuone-Foods-Group-Logo Logo - Green Queen,article,0.0168692583,26,172,199.546988
+https://www.greenqueen.com.hk/alpro-uk-british-oats-investment-plant-based-milk-kettering/,true,Reports on a specific corporate action (Alpro's investment) in a news-style format.,Why Alpro Is Spending Millions to Switch to 100% British Oats for Plant-Based Milk,"Plant-based dairy leader Alpro is moving to 100% British oats for its oat milk lineup, led by a multimillion-pound investment to expand its production capacity.","# Why Alpro UK Is Spending Millions to Switch to 100% British Oats for Plant-Based Milk
+
+4 Mins Read
+
+## Danone-owned plant-based dairy giant Alpro has announced that it is moving to a 100% local supply for its oat milk lineup in the UK, powered by a multimillion-pound investment to expand its capacity.
+
+The UK’s leading plant-based milk company, Alpro, is switching to 100% British oats for its oat milk range, as part of a drive to support local farmers, lower emissions, and boost its plant-based offering.
+
+The company is working with Navara oat mill in Kettering, less than 10 miles away from its own factory, and sourcing from farmers within an 80-mile radius of the mill.
+
+“We know that people like to buy from brands that support local businesses. Moving to 100% British Oats at Alpro in the UK means we can invest more in local businesses – like our farmers and our local oat mills – bringing a new quality recipe to our customers that tastes great,” Tom Kerr, head of plant-based at Danone UK & Ireland, told Green Queen.
+
+Danone has made a “multimillion-pound investment” to support the shift and expand its existing footprint at the Kettering facility to make way for new tech to enable its British oat production, explained Kerr.
+
+“This includes upgrades to utilities and new production equipment. Some 58 million litres of the British Oat Drink are planned to be produced annually in Kettering, equating to a quarter of the site’s production of plant-based drinks,” he said.
+
+Alpro’s new 100% British Oats line is now available in the original and no-sugars versions, which feature a new recipe high in fibre and enriched with calcium, iodine, and vitamins D2 and B2. Other oat milk products will be updated by the end of the year.
+
+## Local sourcing will cut food miles, won’t affect prices
+
+Unlike other countries where almond and soy milk captures consumer interest more, oat milk is the most popular non-dairy alternative in the UK. Sales have jumped by 77% in the last five years, reaching £275M as of January, according to Circana data cited by Alpro.
+
+Today, oat milk makes up 39% of all plant-based milk sold in the UK (up from a quarter in 2020). It means Brits purchase half a million litres of oat milk every day. And yet, only 1% of this is guaranteed to come from 100% British oats.
+
+It’s part of the reason why Alpro is investing in the localised supply chain, which will “significantly increase the percentage of British oats” in the growing oat milk market, and give consumers a greater opportunity to buy local.
+
+“Previously, we were sourcing our oats from Europe. Our move to local sourcing will significantly cut our food miles,” said Kerr. “We will be looking into the exact impact of this on our emissions in the coming months.”
+
+While he did not disclose whether the move impacted its costs, and on-shelve prices are independently set by retailers, he confirmed that its recommended price “will not be more than our previous recipe”.
+
+The new recipe was formulated after a 2024 Kantar survey cited by Alpro found that half of UK plant-based shoppers are driven by health considerations. “Health is at the heart of everything we do, and we work to offer healthier nutrition to consumers in the most sustainable way possible,” said Danone UK & Ireland president James Mayer.
+
+“As a pioneer and global leader in plant-based nutrition, plant-based drinks are a key part of our strategy to boost growth by focusing on developing products that deliver on both health and taste,” he added.
+
+Kerr said Alpro’s barista oat milk will be switched to the 100% British recipe later this year, but the move won’t affect its oat yoghurt. Oats also form the base of Alpro’s This Is Not Milk range, which more closely mimics conventional dairy, though he revealed this product “has been discontinued in the UK”.
+
+## British oat farmers stand to benefit from Alpro’s move
+
+Danone’s latest investment followed a £41M injection by Alpro in the Kettering facility, which saw the installation of new equipment to reduce energy consumption, emissions, and water usage.
+
+This factory has now rolled out a new production method for its oat milk, which sees the oat grains ground into flour before being blended with water and other ingredients, including fibre and vitamins.
+
+“The investment will boost capacity and production at the Navara Mill, bringing substantial benefits to the local community both in Kettering, and further afield,” said James Skidmore, managing director of Navara Oat Milling.
+
+Alpro argues that the switch to local sourcing will benefit farmers through a new revenue stream for their oats, which are traditionally used for porridge, cereals, flapjacks, and other foods.
+
+“The rise in the use of plant-based food ingredients has certainly brought changes to the farming industry – however, this exciting new investment by Danone has opened up more opportunities for oat farmers to broaden the products they produce and markets that they grow for,” noted Skidmore.
+
+“When businesses back British agriculture, farmers have more options for their crops, leading to increased resilience and potential for growth,” he added.
+
+While plant-based milk sales have fluctuated in the UK, they grew by 1% in January, against declines in semi-skimmed and skimmed milk. Alpro, meanwhile, recorded a 2% hike in sales in 2024, with its £160.3M turnover making it the second-largest brand in the overall UK milk sector.",www.greenqueen.com.hk,2025-03-25,30,Why Alpro Is Spending Millions to Switch to 100% British Oats for Plant-Based Milk,article,0.02846926857,56,200,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-cultivated-chicken-india-fssai/,true,Reports on a specific real-world event (cultivated meat tasting) with news-style reporting,India's First Cultivated Meat Tasting Held in Mumbai With 2025 Launch in Sight,"Mumbai startup Biokraft Foods has hosted India's first public tasting of cultivated meat, presenting a hybrid chicken it aims to launch next year.","# India Hosts First Public Tasting for Cultivated Meat in Bid for 2025 Launch
+
+5 Mins Read
+
+## Mumbai-based startup Biokraft Foods hosted India’s first formal tasting of cultivated meat last week, presenting a hybrid chicken it hopes to launch next year.
+
+Amid a welcoming biotech environment and increasing regulatory clarity, Indian startup Biokraft Foods signalled the country’s appetite for novel foods at a showcase for its cultivated chicken.
+
+Over 30 sector leaders, sustainability advocates, and members of industry groups attended what was India’s first public tasting for cultivated meat, marking a milestone development for the future of food in the world’s most populous country.
+
+The event was a precursor for Biokraft Foods’s market launch, which it indicates could come as soon as next year. The company is “optimistic” about the timeline since it’s already working closely with the Food Safety Standards Authority of India (FSSAI).
+
+“Currently, cultivated meat will go through the novel and non-specified product route, as recently clarified by FSSAI officials. We are preparing our regulatory dossier to par with the available data from regulatory approved companies,” Biokraft Foods founder and CEO Kamalnayan Tibrewal tells Green Queen.
+
+“We understand the ball has to be rolled by being the first company in India to start the work by regulatory officials in this space,” he adds. “Also, officials have clarified if the company and product meet all the standards, the approval process won’t take more than six to eight months.”
+
+## Combining chicken cells with plants and algae
+
+Tibrewal is an alum of the Institute of Chemical Technology (ICT) in Mumbai, as well as the Good Food Institute’s (GFI) Smart Protein Project in the city. He established Biokraft Foods in 2023, supported by leading incubator programmes from ICT Mumbai, SP-TBI, and iCreate.
+
+At the tasting, members of GFI India, Peta India, the Chamber for Advancement of Small & Medium Businesses (CASMB), Brinc, the Youth Organization in Defense of Animals India, and India Animal Fund (among others) tried Biokraft Foods’s cultivated chicken as part of slider burgers and chilli chicken, an Indo-Chinese classic.
+
+The startup employs an advanced 3D bioprinting technology to make its cultivated chicken, marrying it with precision engineering and cellular biology to replicate the structure, taste, texture and nutritional profile of conventional chicken.
+
+“We have developed our in-house proprietary bioink that contains all the ingredients required to achieve chicken meat’s essential sensory and physical properties. We use 3D bioprinting to fabricate the final chicken breast structures,” explains Tibrewal.
+
+Asked about the product’s composition, he adds: “We are primarily working on chicken breasts made from certain plant-based and algal-based biopolymers in addition to chicken cells.”
+
+Biokraft Foods will soon validate more SKUs, according to Tibrewal. “We are beyond thrilled to host this landmark event and introduce cultivated chicken meat to India. This is not just a milestone for Biokraft Foods, but a leap forward for sustainable food innovation in the country,” he says. “The overwhelmingly positive feedback we received fuels our commitment to redefine how meat is produced.”
+
+The firm is to organise more tasting events to reach a broader audience and expand external validation, allowing both consumers and industry professionals to experience cultivated meat and provide valuable feedback to refine the product.
+
+## Priced the same as premium chicken
+
+India may be known as a meat-free haven, being home to the world’s largest vegetarian population, but even so, at least 60% of its citizens eat meat. And chicken is by far the most popular among those people.
+
+But as a nation whose food habits are increasingly being dictated by health, its residents seem open to novel foods. Nutrition is already driving greater consumption of plant proteins, but they’re also receptive to cultivated meat, as a survey showed in March. It found that over 60% of Indians are willing to buy cultivated meat, with 59% identifying it as an alternative to conventional meat that promotes nutritional security.
+
+One key barrier, as is the case in other countries too, will be the cost of cultivated meat. This has been a major bottleneck for startups around the world, and is critical to wider adoption of these proteins.
+
+“Our product would be competitively priced to meet the demands of the Horeca [hotels, restaurants, and catering] sector,” Tibrewal reveals. “For a general Indian consumer market, chicken meat is available for around ₹150-250 ($1.75-2.95) per kg, and for a B2B market, it is priced between ₹300-600 ($3.50-7) per kg, given the premium involved.
+
+“So, our target pricing is between ₹300-350 ($3.50-4.10) per kg, which will be good to go for the B2B market,” he says. This could be viable, considering that 46% of respondents to the aforementioned survey are willing to pay a 10-30% premium on cultivated meat.
+
+The startup is also planning to set up an independent R&D and production facility by the end of 2025, which will further help streamline its costs.
+
+## Biokraft Foods to close pre-seed funding round soon
+
+Progress for India’s cultivated meat sector has sped up this year. The FSSAI has reportedly been looking to develop a regulatory framework for cultivated meat and seafood products, confirming that it would work with the government’s Department of Biotechnology and Biotechnology Industry Research Assistance Council on the same at a regulatory conclave in April.
+
+India’s health minister, JP Nadda, stressed the importance of setting up the framework at a food safety summit in September. And last month, the government was urged to set clear regulatory guidelines for these alternative proteins.
+
+Government bodies have invested in this space, too, with multiple research grants for cultivated meat from the Ministry of Science and Technology. Meanwhile, ICAR-Central Marine Fisheries Research Institute and New Delhi-based startup Neat Meatt are co-developing cultivated seafood, and Biokraft Foods itself is working with the ICAR-Directorate of Coldwater Fisheries Research on a similar project.
+
+The opportunity for cultivated seafood has also attracted Singaporean pioneer Umami Bioworks, which has established R&D and commercialisation partnerships with two research hubs in India. One of them, the Centre for Smart Protein and Sustainable Material Innovation, was opened in May in Bengaluru, the same week the Alternative Proteins Innovation Center was launched in the city.
+
+Biokfraft Foods, which has been backed by several government grants, is now in the middle of a pre-seed funding round, which is expected to close “very soon”, says Tibrewal.
+
+Speaking after the tasting, CASMB president Nilesh Lele – a strategic advisor to the company – said: “Biokraft Foods is at the forefront of cultivated meat innovation, and this event underscores their potential to revolutionize the industry. I’m confident that Biokraft will not only lead in this space but also put India on the global map for sustainable food technology. This is just the beginning.”",www.greenqueen.com.hk,2025-04-15,9,"Biokraft Foods Hosts India's First Lab-Grown Meat Tasting, Eyes 2025 Launch",article,0.03245457819,59,210,199.546988
+https://www.greenqueen.com.hk/hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi/,true,Reports on a specific real-world event (new product launch) with news-style reporting,Mushroom Diaper: Your Baby’s Nappies Don’t Have to Last 500 Years Anymore,"Hiro Technologies has unveiled MycoDigestible Diapers, which come with plastic-eating fungi that break the material down in landfill.","# This US Startup Debuted Sustainable Diapers That Decompose, Thanks to Fungi
+
+5 Mins Read
+
+## US startup Hiro Technologies has unveiled MycoDigestible Diapers, which come with plastic-eating fungi that break the material down in landfill.
+
+What can mycelium not do? It can feed humans, stand in for leather, turn into sustainable earplugs, and apparently break down your baby’s diaper too.
+
+Hiro Technologies, an emerging startup based in Austin, Texas, has come up with an innovative way to reduce plastic waste from diapers, all via fungus.
+
+“Diapers are the number one source of household plastic waste and the third largest contributor to landfills overall,” says co-founder Miki Agrawal, the founder of viral period underwear company Thinx. “Each baby goes through [around] 5,000 diapers. The very first disposable diaper ever made? It’s still in a landfill today. We knew there had to be a better way.”
+
+Her startup’s solution is MycoDigestible Diapers, which come with a blend of plastic-eating fungi that, when discarded, activate and help break down soft plastics way faster in landfills.
+
+Dubbed SuperHiro Fungi, the decomposition technology aims to address the waste created by the 18 billion diapers that enter US landfills every year, each destined to sit for 500 years and leaking microplastics into our soil and water. The MycoDigestible Diapers can begin breaking down in less than a week.
+
+## An idea sparked from a children’s book
+
+Agrawal rose to fame as the CEO of Thinx, the period underwear brand she co-founded with her sister Radha (herself the founder of sober early-morning dance party movement, Daybreaker).
+
+Thinx went viral for its innovative marketing campaigns (think suggestive grapefruits and dripping egg yolks that were temporarily banned from the New York subway ad system). “We kind of became the poster child for the period feminist movement, which I was totally fine with,” she told Elle in December. “We received tons of press, and the business was able to scale.”
+
+Then, in 2017, over halfway through her pregnancy, a former Thinx employee filed a sexual harassment complaint against Agrawal, who denied the allegations but agreed to settle the dispute, eventually stepping down from Thinx.
+
+A couple of years later, thanks to her toddler son Hiro, she had an epiphany about the diaper industry. “If breast milk is liquid gold, baby poop must be fertiliser gold,” she recalled thinking. “Why are we wrapping this potent fertiliser in plastic and not harnessing it for good?”
+
+Right then, Hiro came into the room and asked her to read him a book. She picked up a climate-centric children’s book and began reading, turning the pages long after her son had become distracted and run out from the room. A few pages in, the book featured certain kinds of fungi that eat plastic.
+
+This was Agrawal’s eureka moment. She soon teamed up with Tero Isokauppila, the founder of mushroom coffee company Four Sigmatic, and established Hiro Technologies.
+
+Given the success she’s had with Thinx (worth $230M at its peak) and her savvy eco bidet company Tushy, no one should bet against Agrawal and her diaper revolution.
+
+## How fungi can help break down plastic waste
+
+The startup, which has raised $54,000 in an oversubscribed crowdfunding campaign on Kickstarter, notes that plastic-eating fungi were first discovered by scientists in 2011. Until now, they have been constrained to labs.
+
+Its commercial and shelf-stable tech targets plastic at a molecular level, breaking it down into soil and mycelium without any specialised industrial composting facilities or energy-intensive processes.
+
+Here’s how it works: once parents throw the packet away with the used diaper and it reaches a landfill, the fungi activate in the presence of moisture and start breaking down the diaper’s materials from the inside out.
+
+Traditional landfill conditions are typically too dry, oxygen-poor, or contaminated for materials to decompose naturally, but the fungi secrete enzymes that target and sever the carbon bonds in plastic, transforming it into mycelium and nutrient-rich soil.
+
+The initial iteration is optimised for polyethylene terephthalate (PET), polypropylene (PP), and polyethylene (PE), which together account for two-thirds of all plastic produced. Hiro Technologies explains that the carbon backbone of many plastics is fairly similar to that of lignin (a naturally occurring polymer that is the chief constituent of wood).
+
+Fungi have evolved over millions of years to be able to break lignin down, and their enzymes have the ability to break down plastic too. “It’s literally in mushrooms’ DNA to break down complex carbon materials,” explains co-founder Tero Isokauppila. “We’ve simply re-trained them to do what they already kind of knew how to do.”
+
+## Hiro Technologies working on larger-scale projects
+
+Plastic is responsible for 3.4% of global greenhouse gas emissions – a share set to grow as production triples by 2060. And despite 430 million tonnes of plastic waste being generated every year, only 9% is recycled.
+
+The problem with that, meanwhile, is that there’s no end-of-life solution for common plastics, and many ‘eco’ plastic alternatives end up being a blend of different materials (including virgin and/or recycled plastic too), which beats the point.
+
+“In the absence of effective recycling, we’ve built a circular, scalable alternative,” Isokauppila says. “We believe the end of plastic begins with mushrooms.”
+
+The fungi-powered solution, which won the 2024 Hygienix Innovation Award, can transform the carbon in plastic into carbon that supports soil and plant growth, as well as other life.
+
+Hiro Technologies is now working with waste facilities and landfill operators to embed its fungi technologies more broadly across their systems, with a long-term goal of creating an entire ecosystem to help break down other plastic waste at scale.
+
+The startup also wants to partner with manufacturers, brands, and waste management companies to become a global supplier of plastic-eating fungi.
+
+“We’re not waiting for policy to catch up. We’re not waiting for corporations to change on their own,” said Agrawal. “We’re doing it now. With our hands in the dirt, and fungi as our partner.”",www.greenqueen.com.hk,2025-04-17,7,This US Startup Makes Biodegradable Diapers from Plastic-Eating Fungi,article,0.03030384723,60,207,199.546988
+https://www.greenqueen.com.hk/category/policy-regulation/,false,Contains multiple articles with 'Read More' links rather than a single news article,Food & Climate Policy & Regulation News - Green Queen,The latest news and stories about food and climate policy from Green Queen Media.,"Browsing Category
+
+# Policy & Regulation
+
+The latest news and stories about food and climate policy from Green Queen Media.
+
+US food tech startup Perfect Day has been hit with a false marketing lawsuit for its FDA-approved, animal-free dairy whey protein.
+Months after ending its lawsuit with a co-manufacturing partner, Californian precision fermentation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Over half of Americans identify beef as the most polluting food, and many are open to eating plant-based, but they need policy changes to support the shift.
+This story is part of The 89 Percent Project, an initiative of the!-->!-->!-->!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Swiss government has published its nutrition strategy for the next eight years, expanding the focus to sustainability, plant-based diets and food waste.
+Swiss citizens are eating too much meat, animal fat, sugar and salt, and very!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+The EU's production and consumption patterns require ""fundamental changes"" to reach its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+While US tariffs keep business leaders and investors on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech startup The Better Meat Co has received its sixth patent in the US, which covers a method to produce mycelium proteins using potato waste as a feedstock.
+As it ramps up production and mobilises capital to enter its next growth!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mumbai-based food tech startup Biokraft Foods has debuted cultured seafood prototypes in collaboration with the government, and will apply for regulatory approval for cultivated chicken this summer.
+Cultivated meat is inching closer to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With all the uncertainties around global tariffs, most industries are in a precarious position, including food tech. Here's what sector VCs are advising startup founders about the global trade war.
+It's only mid-April, but 'tariff'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+James Murdock, founder of circular tech firm Alchemy, argues that circularity isn't just good for the planet – it makes business sense too, and smart tech brands know it.
+The circular economy – the infrastructure by which we collect!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US food tech firm MycoTechnology has received regulatory approval to sell its honey-truffle-fermented flavour modulator in the country.
+Colorado-based MycoTechnology, known for its fungi fermentation technologies, has been cleared to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A bipartisan bill is calling on Congress to provide non-dairy milk options in the national school meal programme to cater to lactose-intolerant and diet-restricted students.
+It's becoming rarer and rarer to see US Democrats and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Known for its cultured quail, Sydney-based Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.
+Australian food tech startup Vow has become the first startup to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The European Investment Bank has provided Swedish agricultural cooperative Lantmännen with €50M in part financing for a pea protein isolate factory.
+Lantmännen, Sweden's largest farmer cooperative, has received a big boost from the EU!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Chinese food tech player CellX has self-determined its first-of-a-kind morel mycelium ingredient as safe in the US, launching high-protein snacks under new consumer brand Mourish.
+Chinese startup CellX is entering the US with what it!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate.
+Can growing and eating more plants equal more jobs? That's the central argument from a new report suggesting that the US could!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The EU Commission has answered calls to create a protein diversification strategy; parliamentarians say more definitive action is needed.
+After see-sawing on its commitments to a greener protein ecosystem, the EU has finally agreed to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Chinese government officials have called for a boost to the national biotech capacity and the introduction of a novel food framework at its Two Sessions summit.
+Chinese lawmakers have issued calls to speed up the development of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+France's food safety agency has recommended a ban on soy-based products in mass catering, raising concerns that have been long debunked and go against scientific consensus.
+After attempting to ban cultivated meat, France could be coming!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Food & Climate Policy & Regulation News - Green Queen,article,0.03819597925,27,290,199.546988
+https://www.greenqueen.com.hk/category/israel/,false,Contains multiple articles with 'Read More' links rather than a single news article,Israel Alt Protein News - Green Queen,"Israel Alt Protein & Slaughter-Free Food Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Israel
+
+Israel Alt Protein & Slaughter-Free Food Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Israeli cultivated meat producer Aleph Farms has let go of 30% of its domestic workforce, reportedly due to difficulties in securing capital amid its scale-up process.
+Aleph Farms, one of only four companies cleared to sell cultivated!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli alternative protein startup Forsea Foods held an intimate tasting event for its cultivated unagi in Tel Aviv, with plans to launch the eel meat in Japan by 2026.
+Investors, journalists, food manufacturers, opinion leaders and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel is becoming a major hotspot for alternative proteins, accounting for 10% of the sector's investments last year, and expected to net $2.5B to the national economy by 2030, according to a new report.
+A robust research landscape,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli food tech startup Forsea Foods has unveiled the first prototype of its cultivated eel, linking up with Tokyo vegan restaurant SAIDO to create dishes with the cell-cultured fish. It aims to launch the seafood product by 2025.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli precision fermentation startup Imagindairy has acquired and begun operating industrial-scale production lines for its animal-free dairy proteins.
+Two weeks after becoming just the third precision fermentation dairy company to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli cultivated meat producer Aleph Farms has received the world's first regulatory approval for cell-cultured beef, marking a milestone in the alternative protein sector.
+This makes Israel – still in the middle of regional!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mush Foods, the Israeli startup innovating mycelium-blended alt-proteins, is rolling out a line of mushroom root blends in the US market. Called 50Cut, the product is aimed at improving the sustainability of meat and fish-based dishes in!-->…
+
+Read More...
+
+Read More...
+
+In the midst of conflict, vegan food companies, chefs and volunteers came together to feed Israeli Defence Force soldiers, their loved ones, and people who have been injured or displaced.
+Like the rest of the world, Omer Tal woke up in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel-based microalgae-focused alternative protein company Brevel has recently concluded an $18.5M Seed funding round.
+The new funding is earmarked to boost the mainstream food industry with what Brevel says is a novel, highly!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel-based SimpliiGood, a front-runner in the food-tech industry, has announced the launch of chicken nuggets made primarily from spirulina microalgae. And the company says they're a game-changer.
+SimpliiGood is pioneering an!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Prominent Israeli plant-based food-tech company More Foods has announced a strategic partnership with Tivol, a branch of the Osem-Nestlé Group.
+This inaugural alliance for Tivol with a food-tech startup signifies a commitment to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plantish, the innovative Israeli company acclaimed for its cutting-edge plant-based salmon produced via unique, patent-pending additive manufacturing technology, has announced a rebrand to Oshi.
+Oshi says the renaming event symbolizes!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Vegan seafood is on the rise — but what’s behind its growth, and who are the key players? And are plant-based seafood whole-cuts a reality?
+If you look at the myriads of lists forecasting vegan trends in 2022, plant-based seafood!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Danone Manifesto Ventures, the corporate venture arm of the French multinational food giant, has invested in Israeli startup Imagindairy, taking a minority stake in the precision fermentation firm.
+French dairy giant Danone has made a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli startup Chunk Foods is gearing up for a U.S. foodservice launch of its plant-based whole-cut meat after securing $15 million in a Seed funding round last year.
+Last November, Chunk secured the largest Seed funding round ever!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel's Ministry of Health has granted Remilk approval for its non-animal dairy products, marking a historic first for the country's nascent precision fermentation sector.
+The Rehovot-based Remilk can now bring its non-animal dairy!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Israeli Prime Minister's Office (PMO) says promoting alternative proteins is a national goal as the office considers it a solution for food security and a means to strengthen the economy.
+PMO Director General Yossi Shelley and!-->!-->!-->���
+
+Read More...
+
+Read More...
+
+Israel’s Brevel has closed a successful seed funding round, scooping $8.4 million during the raise. Participating investors included FoodHack, Good Startup VC, Tet Ventures and Nevateam Ventures, amongst others. Grants were also awarded by!-->…
+
+Read More...
+
+Read More...
+
+Israel’s E-FISHient Protein is a joint startup project between BioMeat and The Volcani Institute that aims to develop, produce and market cultivated tilapia fish meat, using non-animal serums. Such serums are being considered for!-->…
+
+Read More...
+
+Read More...
+
+Hot on the heels of a $120 million Series B raise in January, Israel’s Remilk has announced ambitious construction plan: the precision fermentation dairy startup will create a full-scale factory on a recently acquired 750,000 square foot!-->…
+
+Read More...
+
+Read More...
+
+The Israeli Innovation Authority has granted final approval for the world’s largest cultivated meat consortium. The three-year project has been awarded $18 million in government funding to progress developments as the global cultivated!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Israel Alt Protein News - Green Queen,article,0.03815060583,27,290,199.546988
+https://www.greenqueen.com.hk/intake-foods-south-korea-funding-precision-fermentation-grape-yeast/intake-foods-south-korea-funding-precision-fermentation-grape-yeast-2/,false,"The content is a description of the Green Queen platform, not a news article.",intake-foods-south-korea-funding-precision-fermentation-grape-yeast-2 - Green Queen,Courtesy: Intake,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,intake-foods-south-korea-funding-precision-fermentation-grape-yeast-2 - Green Queen,article,0.01736375786,26,169,199.546988
+https://www.greenqueen.com.hk/whey-protein-waste-product-dairy-sustainable-food/,true,Reports on a specific scientific development (upcycling whey into protein) in a news-style format.,From Waste to Protein: Researchers Develop New Way to Upcycle Whey,Whey is the dairy industry's largest byproduct – but it also has enormous potential to reduce food waste and develop sustainable microbial proteins.,"# Dairy Industry’s Biggest Byproduct Can Offer Low-Carbon Alternative to Meat
+
+4 Mins Read
+
+## Whey is the dairy industry’s largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins.
+
+Thousands of swimming pools’ worth of whey are discarded every year, polluting aquatic ecosystems and wasting a highly nutritious ingredient.
+
+Now, scientists at the Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), have developed a process that can upcycle whey into sustainable single-cell proteins through fermentation, presenting a lower-carbon alternative to livestock-derived proteins and a potential food security boost.
+
+“The production of alternative proteins is no longer an option, but a necessity,” said Mario Antonio Torres-Acosta, the project’s lead, who holds a PhD in biotechnology from Tecnológico de Monterrey. “We are facing an unprecedented climate and food security crisis, and developing sustainable protein sources will be key to feeding a growing population.”
+
+## Leveraging a non-GMO process key to scientists’ effort
+
+The project is aimed at cutting food waste via circular economy strategies, implementing food safety and traceability systems to ensure quality, and researching accessible and balanced nutrition for vulnerable populations.
+
+Torres-Acosta and his colleagues converted the dairy industry byproduct into proteins through an innovative precision fermentation process. The effort relies on mixed microbial communities or strategic combinations of microorganisms (particularly yeasts and bacteria of industrial relevance) that can work together to break down the lactose in whey and transform it into a protein-rich biomass.
+
+One of the major goals of the project was to eschew the need for any genetically modified organisms, which the scientists said would facilitate the protein’s market acceptance and scalability. Combining yeasts and bacteria in a controlled ecosystem, they explained, would help maximise protein production without altering the natural composition of the microbes involved.
+
+The resulting protein is rich in essential amino acids and can be highly digestible, with a biological value comparable to that of meat and milk. Its production, meanwhile, generates fewer emissions and requires much less land than livestock farming.
+
+Additionally, the whey-derived single-cell protein can be produced for $1,600 per tonne, with a market price ranging from $5,000 to $7,000 per tonne. For context, beef prices reached nearly $5,400 in the EU last week.
+
+The scientists further argued that proteins derived from microalgae tend to have a strong flavour and an unappealing colour, unlike single-cell yeast proteins, which have a more neutral sensory profile. This makes the latter more adaptable to a wide range of food applications
+
+“The use of microbial communities is key in this process. In nature, microorganisms do not function in isolation but in consortia, where they complement each other. We leverage this principle to optimise the conversion of waste into a product with high added value,” said Torres-Acosta.
+
+## Why whey should not be wasted
+
+According to the team behind the project, this technology could be “easily implemented” in regions where cheese production generates large volumes of residual whey.
+
+Around 80-90% of milk that enters cheese manufacturing facilities ends up as whey. Globally, between 180 and 190 million tonnes of whey are produced annually, making it the largest byproduct of the dairy sector by volume.
+
+While about half of this waste is processed into added-value products like whey protein, functional foods, edible films and coatings, and lactic acid, a significant amount is left unused. Whey disposal, however, is a costly process, both in terms of economics and the environment.
+
+Its biochemical and chemical oxygen demands are significantly higher than wastewater, and it can contaminate groundwater and pose risks to farmland if not disposed of properly. In fact, up to 47% of the whey produced by the cheese industry is discharged into water bodies, causing pollution, ecological imbalances, and uncontrolled microbial growth due to nutrient excess. This can lead to phenomena like eutrophication, reducing the oxygen available in the water and affecting aquatic life.
+
+It’s what drives the Tecnológico de Monterrey effort, part of its Flagship Project on Food Security and Nutrition, which seeks to mitigate food security through solutions from sustainable agriculture to the transformation, processing, distribution, storage, and consumption of food products.
+
+“The combination of biotechnology, computational modelling, and precision fermentation allows us to design an efficient, scalable, and economically viable process for single-cell protein production,” said Alberto Santos Delgado, informatics director at DTU’s Novo Nordisk Foundation Center for Biosustainability.
+
+Also in Europe, the German government recently awarded a $2.8M grant to the Hamburg University of Technology and local food tech startup Infinite Roots to develop technology that can upcycle whey into a feedstock for mycelium fermentation.",www.greenqueen.com.hk,2025-04-01,23,Dairy Industry's Biggest Byproduct Can Offer Low-Carbon Alternative to Meat,article,0.02818758614,52,202,199.546988
+https://www.greenqueen.com.hk/atlantic-natural-foods-loma-linda-bankruptcy-plant-based-acquisition/atlantic-natural-foods-loma-linda-bankruptcy-plant-based-acquisition-1/,false,"The content is a description of the Green Queen platform, not a news article.",atlantic-natural-foods-loma-linda-bankruptcy-plant-based-acquisition-1 - Green Queen,Courtesy: Atlantic Natural Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-21,3,atlantic-natural-foods-loma-linda-bankruptcy-plant-based-acquisition-1 - Green Queen,article,0.01732082532,26,169,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-5/,false,"This is a list or directory of vegan restaurants, not a news article.",best-vegan-restaurants-hong-kong-2025-5 - Green Queen,Courtesy: The Cakery,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-5 - Green Queen,article,0.01679683809,26,180,199.546988
+https://www.greenqueen.com.hk/france-plant-based-meat-vegan-survey-protein-legumes/,true,Reports on a specific survey and its findings regarding food consumption trends in France.,France Bites Into Legumes As Cost & Health Concerns Hinder Plant-Based Meat,"People in France are eating more legumes, vegetables, and plant-based meat – but concerns about prices and health are major barriers.","# Legumes Take Centre Stage in France, Where Rising Prices & Nutrition Concerns Drive Dietary Change
+
+5 Mins Read
+
+## French consumers are eating more legumes, vegetables, and vegan meat and dairy – but concerns about prices and health are major barriers to the latter.
+
+Veggie burgers have been at the centre of a fierce debate in France, where legislators have been trying to ban companies from using meat-related terms on plant-based products. Their efforts are proving to be unsuccessful, with the proposal being reprimanded by the EU’s highest court.
+
+But while meat analogues continue to divide opinion in the republic, whole foods like legumes and grains enjoy a more favourable perception among the French.
+
+Having grown up on boeuf bourguignon and coq au vin, meat still remains king in France. But more than a third (35%) of its residents now rate legumes and pulses among the richest sources of protein, and two-thirds (66%) eat foods like beans, grains, lentils and wheat weekly, according to a new survey.
+
+This is driven by a perception that these foods are healthy (a view shared by 73% of respondents), natural (67%), and contribute to a balanced diet (66%).
+
+While separate research suggests that meat intake has fallen over the last two decades, this poll reveals that nearly a quarter (23%) of French nationals have been eating more legumes recently, with 34% citing their nutritional benefits as the key consumption driver. That said, 27% of them are unaware of these health gains, and 44% are not familiar with the environmental advantages of these foods over animal proteins.
+
+It’s reflective of a larger challenge facing the plant protein ecosystem – six in 10 people in France aren’t familiar with vegan alternatives to meat and dairy, and two-thirds view them as trendy. Crucially, 44% feel they don’t taste as good as animal proteins.
+
+“French consumers often lack sufficient knowledge about nutritional recommendations. The benefits of plant-based proteins, while significant, remain underappreciated and misunderstood by the broader public (daily protein intake, how to combine them, etc.),” says Alice Meullemiestre, CEO of plant-based consortium Protéines France, which conducted the survey in collaboration with vegetable oil and proteins association Terres Univia.
+
+The 1,000-person poll is the seventh edition of their joint Consumer Barometer project, which aims to analyse the knowledge, perceptions, and practices of French consumers around traditional plant proteins as well as novel sources.
+
+## Why the French are swayed by cost and nutrition
+
+The survey revealed that 65% of French consumers still identify as omnivores, but the number of flexitarians is growing and now makes up 31% of the population.
+
+A quarter of respondents say they’ve changed their eating habits. For 45% of this section, rising costs have been the primary motivator for this shift. Health and nutrition concerns have pushed another 41% to do so, while 11% have changed how they eat to reduce their environmental impact (diets are responsible for 22% of France’s emissions).
+
+At the same time, French people’s dietary priorities revolve around balanced nutrition (cited by 59%), diversity in food products (47%), and seasonality (43%). And over a third of them are eating more vegetables now.
+
+Meullemiestre believes the importance of cost and nutrition is driven by both economic and societal factors. “Many consumers are facing an economic context of inflation, making affordability a key consideration in their food choices,” she says.
+
+“Simultaneously, there is growing attention to the quality of diets, with individuals prioritising nutritionally balanced foods that contribute to their health and carefully considering the origin and sustainability of the products they consume. This has brought plant-based proteins into focus, as they are often perceived as healthier, more sustainable, and cost-effective options.”
+
+France’s citizens eat about 1,600g of meat per week, much higher than the current dietary guidelines, which recommend a maximum of 500g of red meat and 150g of processed meat weekly.
+
+The French Nutrition Society (SFN), a group that comprises public and private sector nutrition experts, has called on the government to suggest cutting meat consumption by at least 25% each week – a total of 450g – in the forthcoming update to the national guidelines.
+
+But the poll suggests that French consumers generally remain poorly informed about nutritional guidelines, with three in four not knowing the daily protein recommended.
+
+## Meeting labelling expectations can drive plant-based consumption
+
+Interest in plant-based products is growing, with a quarter of people eating meat and dairy alternatives weekly, and 14% doing so several times a week – a three-point increase from the 2022 and 2023 Consumer Barometers.
+
+French consumers seem to have a sweet tooth, with 31% consuming vegan desserts at least weekly. This is followed by meat analogues (28%), ready meals (22%) and plant-based milk (22%).
+
+The respondents also showcased an interest in newer protein sources, albeit with some caution. Half would be willing to try products derived from algae, while four in 10 say the same for mycelium or yeast-based proteins.
+
+But as indicated above, there’s a knowledge gap around the nutrition and sustainability of plant proteins, combined with a perceived inferior taste. So how can brands overcome this barrier?
+
+One way would be to meet consumers’ expectations on product labelling – though, with the legislative battle around meaty terms, this remains a thorny subject. The survey found that France’s population places high emphasis on ingredient lists, with 47% of respondents calling them key purchase drivers.
+
+Similarly, the origin of products and ingredients is important for 41%, and vegan labels and certifications like Nutri-Score are key for another 37%. Nutritional information, meanwhile, on food products influences a further 35%.
+
+“Consumers need transparency and to be informed,” says Meullemiestre. “Addressing this gap is a priority for Protéines France and Terres Univia. Together, we are working to improve consumer education through enhanced communication, awareness campaigns, and broader initiatives to promote plant-based proteins, aiming to engage and better inform the public.”
+
+She adds: “We are investing in educational initiatives to raise awareness of the nutritional, environmental, and economic benefits of these solutions. Diversifying product offerings and improving their accessibility in terms of taste, affordability, and availability is a critical focus. Significant efforts are being made to innovate in taste and texture, which remain vital factors for gaining broader consumer acceptance.”",www.greenqueen.com.hk,2025-04-02,22,Price & Health Barriers to Plant-Based Meat in France As Legumes Take Centre Stage,article,0.03181460155,59,207,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-4-2/,false,"The content is about the Green Queen platform, not a specific news event.",future-food-quick-bites-1504-4 - Green Queen,Courtesy: Eurest,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-4 - Green Queen,article,0.01683447522,26,175,199.546988
+https://www.greenqueen.com.hk/mondelez-clif-bar-kids-lawsuit-greenwashing-climate-neutral/mondelez-clif-bar-kids-lawsuit-greenwashing-climate-neutral-2/,false,"The content is about the Green Queen platform and its mission, not a news article reporting a specific event.",mondelez-clif-bar-kids-lawsuit-greenwashing-climate-neutral-2 - Green Queen,Courtesy: Mondelēz International,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-18,6,mondelez-clif-bar-kids-lawsuit-greenwashing-climate-neutral-2 - Green Queen,article,0.01732291798,26,169,199.546988
+https://www.greenqueen.com.hk/perfect-day-animal-free-dairy-milk-whey-lawsuit/perfect-day-animal-free-dairy-milk-whey-lawsuit-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",perfect-day-animal-free-dairy-milk-whey-lawsuit-social - Green Queen,Courtesy: Tomorrow Farms,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-18,6,perfect-day-animal-free-dairy-milk-whey-lawsuit-social - Green Queen,article,0.01752404964,26,167,199.546988
+https://www.greenqueen.com.hk/estonia-aio-palm-oil-fats-alternative-yeast-fermentation-funding/,true,Reports on a specific event (funding round for a startup) in a news-style format.,Äio Snaps Up €6.1M to Turn Wood & Farm Waste Into Palm Oil Alternatives,Estonian startup Äio has raised €6.1M ($6.8M) to build a demo facility for its fermentation-based alternatives to palm oil and animal fats.,"# Estonia’s Äio Secures €6.1M for Demo Facility to Turn Sawdust Into Palm Oil & Animal Fat Alternatives
+
+5 Mins Read
+
+## Estonian startup Äio has closed a €6.1M ($6.8M) funding round to build a facility for its fermentation-derived alternatives to palm oil and animal fats.
+
+Transforming agricultural and woodworking waste into oils to replace planet-harming fat, Äio has raised €6.1M ($6.8M) to scale up operations via a new demo facility.
+
+Investors in the round included Voima Ventures, 2C Ventures, Nordic Foodtech VC, and the state- and EU-backed SmartCap Green Fund. It comes a year after the Estonian startup raised €1M to advance its fermentation technology.
+
+Äio uses specialised yeast to turn byproducts from the wood and agricultural industries – like sugars extracted from sawdust – into food-grade fats and oils. The process is said to be significantly speedier with a much lighter impact on the planet.
+
+“Providing sustainable alternatives to products such as palm oil or animal fats is a critically important step in reducing the environmental impact of the food and cosmetics industry,” said Hendrik Reimand, partner at 2C Ventures. “We are confident in the teams’ ability to turn this scientific development into commercial success.”
+
+## Fats for every use, made with waste ingredients
+
+Äio emerged after spinning off from the Tallinn University of Technology, or TalTech, in 2022, built on research conducted by founders Nemailla Bonturi and Petri-Jaan Lahtvee. Using a ‘red yeast’ microbe created and patented by Bonturi, the startup ferments it with industrial byproducts in a process similar to brewing beer or making bread.
+
+The resulting fats are rich in essential fatty acids and antioxidants, while being a boon for the environment. “Äio’s oils, produced from industrial residues, help reduce land use by up to 97% and water consumption by as much as 10 times compared to current palm oil and animal fat production.,” said Bonturi. “Additionally, the speed of oil and fat production through fermentation is 10 times faster.”
+
+It has so far developed three fats. Encapsulated Oil can replace palm oil in the food industry; Buttery Fat is a substitute for animal fats, shortening and coconut oil; and RedOil can swap out fish oil and seed oils, and also be used in cosmetics and household products.
+
+Palm oil is ubiquitous and problematic. Present in half of all supermarket items, across multiple categories, it alone accounts for 40% of global oil production. Manufacturers like it because it’s tasteless, odourless, and cheap – once processed – and can withstand high temperatures while functioning as a natural preservative.
+
+But it’s the major driver of tropical deforestation, which contributes to nearly a fifth of all global emissions. Most of the world’s palm trees, for example, are in Indonesia and Malaysia, where these plantations have been directly responsible for widespread wildfires in recent years. The industry is also a threat to wildlife and human rights, particularly Indigenous communities.
+
+These complications are well-known, but that hasn’t stopped production from increasing tenfold since 1980 – and global demand is currently growing by 4% every year. This would mean more forests felled and burned, a form of mass deforestation that emits greenhouse gases while removing the trees that would sequester them.
+
+“Äio’s approach addresses this issue by valorising agricultural and forestry sidestreams into premium replacements, meaning significant reductions in CO2 or land use,” said Voima Ventures partner Pontus Stråhlman.
+
+## Aïo aims for 2026 factory opening amid industry interest
+
+The latest round also comes a year after Äio received a €1.8M grant from the Estonian Business and Innovation Agency (EISA) to develop a platform for semi-automated strain technology, in collaboration with the Center of Food and Fermentation Technologies. EISA had previously pumped in €500,000 to help the startup valorise sidestreams.
+
+The company is already working with fellow Estonian firm Fibernol to convert wood hydrolysates into the microbial oils. Over 120 trove local and international partners have been providing Äio with industrial byproducts or testing its oils and fats.
+
+It has also attracted interest from major food, cosmetics and household CPG companies, which have signed on to develop products together. The upcoming demo facility will help meet this demand, allowing the startup to produce tens of tonnes of its products. The location hasn’t been finalised, but it’s expected to be completed by 2026.
+
+Älo has a separate Good Fat Wörks innovation centre to develop its yeast-derived fats and create pilot products. In May, it held a public tasting featuring delicacies made from these products at the Latitude59 startup festival in Tallinn, working alongside Gelatex and Accelerate Estonia.
+
+Plus, it has been selected for a Circular Bio-based Europe Joint Undertaking (CB-EJU) project worth €7.5M, in which it will develop fat-based materials and cosmetics with other European companies and research bodies.
+
+“For a scientist, the greatest achievement is when years of research result in a real product that can change the entire food industry and consumer experience,” said Bonturi. “We will continue to develop the company and its products in collaboration with partners, investors and the food industry. We will also continue working with TalTech to train the next generation of bioengineers.”
+
+Äio is innovating in an alternative fat market that’s expected to grow by 6% annually to reach $4.5B by 2032, but one that faces plenty of challenges, including high costs and low volumes for products aiming to replace those with low costs and high volumes.
+
+There are plenty of startups specifically using fermentation to overcome this bottleneck for palm oil substitutes, including British firms PALM-ALT and Clean Food Group, New York-based C16 Biosciences, Dutch startups Time-Travelling Milkman and NoPalm Ingredients, and Bay Area company Kiverdi, among others.",www.greenqueen.com.hk,2025-04-09,15,Äio Nabs €6.1M for Factory to Turn Wood Into Palm Oil Alternatives,article,0.02964190483,54,209,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/,true,Reports on multiple specific events in the alt-protein and sustainable food industry.,"Future Food Quick Bites: Impossible Sliders, Major League Baseball & Cat Jewellery","In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.","# Future Food Quick Bites: Impossible Sliders, Major League Baseball & Cat Jewellery
+
+5 Mins Read
+
+## Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods’s beef slider rollout, the New York Mets’s new vegan sandwich, and Grubby’s vegan meal kits for B Corp Month.
+
+## New products and launches
+
+**Impossible Foods** has introduced its latest product, Beef Sliders, exclusively at Walmart stores. The mini vegan patties are available as a six-pack for $7.48.
+
+Plant-based startup **Daily Harvest** has launched a USDA-certified Organic Pea Protein Powder with 24g of protein per 120-calorie serving, which would cost roughly $2.
+
+Tex-Mex chain **Pancheros Mexican Grill** has rolled out a Tofurizo on its menu, which includes sautéed peppers and onions, paprika, cumin, cayenne, and chilli powder. It’s available at all locations nationwide.
+
+With the **Major League Baseball** season underway, catering giant **Aramark**‘s Sport + Entertainment division has introduced a vegan pulled BBQ jackfruit sandwich (with a plant-based pretzel bun and coleslaw) at Citi Field, home of the **New York Mets**.
+
+In the UK, meal kit startup **Grubby** has partnered with leading plant-based players **Oatly** and **This**, nut butter maker **ManiLife**, and ingredient brand **Belazu** on a special range of recipes for B Corp Month. These include Creamy White Sausage Ragù Linguine, Greek Mushroom Pastitsio with Cucumber Salad, and Pesto Courgette Tarts with Tomato & Basil Salad.
+
+Speaking of **Oatly**, the oat milk giant has released two new flavours of its iKaffe range (as its barista edition is known in the Nordics) at coffee chain **Espresso House**. The vanilla and caramel barista milks are available in both hot and cold drinks at stores in Sweden, Norway, Denmark, and Finland.
+
+Scottish nutrition brand **Vybey** has expanded into the snacking category with plant-based Complete Nutrition bars in chocolate brownie, raspberry white chocolate, and mint chocolate flavours. Each 80g bar contains 20g of plant protein.
+
+And French supermarket **E.Leclerc** has launched a **Végé** line under its own-label brand, Marque Repère, which comprises 45 animal-free alternatives priced similarly to their conventional counterparts.
+
+## Company and finance updates
+
+Indian plant-based nutrition startup **Nourish You** has raised ₹16 crores ($1.8M) in a Series A funding round led by SIDBI Venture Capital. The parent company of alt-dairy brand **One Good**, the firm will use the funds to scale operations, launch new products, and expand into new markets, including Australia, Europe, and the US.
+
+Israeli cultivated meat pioneer Aleph Farms has raised $29M in new funding, as part of a larger tranche of financing it expects to close in the coming months. The firm reportedly slashed its valuation in the latest round.
+
+**Further Foods**, a subsidiary of Canadian cellular agriculture firm **Cult Food Science**, has signed an R&D supply agreement with a cultivated meat company to develop its **Noochies!** line of pet food treats, which it will showcase at the Global Pet Expo this week (March 26-28).
+
+Also in the cultivated meat space, Californian pioneer **Upside Foods** has conducted a fresh round of layoffs as it restructures to focus on commercialisation and scale. It is currently awaiting regulatory approval for its second cultivated chicken product in the US.
+
+Catering company **Sodexo** has announced that it is on track to halve its food waste in the UK and Ireland this year (compared to 2017 levels), five years ahead of schedule.
+
+Belgian food group **Vandemoortele** has agreed to acquire the European spreads and margarine business of US producer **Bunge** for an undisclosed sum, which includes several plant-based brands.
+
+The **Plant Based Foods Institute** has appointed Sanah Baig, former senior policy advisor for agriculture and nutrition at the White House, as its new executive director. She will join the organisation in June.
+
+## Policy and awards
+
+The **Plant-Based Treaty** is working with the **Red Cross** to provide plant-based food options to people during emergencies and disasters in Los Angeles.
+
+British startup **Potina**, which makes banana oat milk for kids, has won **IFE Manufacturing**‘s Clean Label honour, awarded in partnership with the **Institute of Food Science & Technology**.
+
+Discount retailer **Lidl** and the **ProVeg Incubator** have kickstarted a Cheese Alternative Innovation Competition, where participants will pitch their plant-based products to Lidl. Winners will get a listing under the retailer’s vegan private-label brand, Vemondo, in Germany.
+
+Indian cultivated meat startup **ClearMeat** has struck a partnership with the **National Institute of Food Technology Entrepreneurship and Management** (NIFTEM), to scale biotech and food tech innovations and leverage their combined expertise and resources to drive the sector forward.
+
+Finally, Singaporean jewellery brand **Catastrophy**, which makes ethical jewellery for cat lovers and donates 10% of all proceeds to animal welfare organisations, has received The Vegan Society’s Vegan Trademark, a world-first for a jewellery line.",www.greenqueen.com.hk,2025-03-26,29,"Future Food Quick Bites: Impossible Sliders, Major League Baseball & Cat Jewellery",article,0.02690193196,56,220,199.546988
+https://www.greenqueen.com.hk/climate-fatigue-climate-action-research/,true,"Reports on a specific research finding and its implications, presented in a news-like format.",Is 'Climate Fatigue' Curbing Climate Action? New Research Points to a Troublesome Trend,"Decades of calls to action to curb greenhouse gas emissions have led to 'climate fatigue' around the world as the crisis becomes direr, new research finds.","# Is ‘Climate Fatigue’ Curbing Climate Action? New Research Points to a Troublesome Trend
+
+3 Mins Read
+
+## Decades of calls to action to curb greenhouse gas emissions have led to ‘climate fatigue’ around the world as the crisis becomes direr, new research finds.
+
+Scientists have been calling for climate action for decades—and that continued request has taken its toll on consumers, the recent Gallup World Risk Poll found. Globally, concerns over climate change fell 1.5 percent last year.
+
+## Climate concern wanes as the crisis exacerbates
+
+Drops happened in countries most in need of climate action; China, the world’s biggest climate polluter, saw concerns over the climate crisis drop three points from 2019 numbers to only 20 percent of consumers saying they think it’s an issue in need of immediate attention. In regions where ecological threats are the direst, the concern is at its lowest, the survey found. In the Middle East, only 24.7 percent showed concern, and in North Africa, it’s 39.1 percent.
+
+Other research recently looked at whether beliefs shift based on scientific messaging on climate change. According to those findings, five out of six U.S. climate audiences including those dismissive of human-caused climate change to those most alarmed by it, update their beliefs based on scientific consensus.
+
+The researchers also looked at how long those beliefs persisted, with 40 percent of the original treatment lingering after 26 days. For those most dismissive and doubtful about climate change, beliefs faded the least, meaning they remained doubtful and dismissive about climate change.
+
+## The need for climate action is increasing
+
+Climate change is taking a toll, however. Recent data from the Institute for Economics and Peace found more than 750 million people around the world are now experiencing impacts from climate change including water stress, increased air pollution, and a growing lack of access to healthy food.
+
+The behavior findings come as the Global Plastics Policy Centre (GPPC) urged the United Nations to set a net-zero target for plastic pollution by 2040 as part of its upcoming Global Treaty to End Plastic Pollution. The U.N.’s Global Treaty to End Plastic Pollution has no defined target–it’s something still being negotiated by its 200 members.
+
+The request was made in an article published in the journal *Nature Reviews Earth and Environment* by Steve Fletcher, GPPC Director, and professor at the University of Portsmouth.
+
+“The Global Plastic Treaty needs a target that is clearly defined,” Fletcher said. “At present, there is ambiguity about what ‘ending plastic pollution’ actually means. For the treaty to work it’s vital for there to be a single target and an agreed strategy,” he said.
+
+According to Fletcher, the treaty’s target must be “ambitious and meaningful,” thus the call for the organization to aim for a minimum goal of zero percent new plastic pollution by 2040.
+
+“To achieve this, policymakers, businesses, researchers and wider society must go beyond the existing best available technology and practice and be radical in their thinking to develop a coordinated global strategy to tackle plastic pollution,” Fletcher said.
+
+*Lead image courtesy Pexels.*",www.greenqueen.com.hk,2025-04-08,16,Is 'Climate Fatigue' Curbing Climate Action? New Research Points to a Troublesome Trend,article,0.02286840265,46,201,199.546988
+https://www.greenqueen.com.hk/cargill-cubiq-foods-plant-based-fat/,true,Reports on a specific corporate partnership and development in the food industry.,$114 Billion Meat Giant Cargill Partners With Cubiq Foods To Scale Plant-Based Fat,Cargill has recently announced its extending its partnership with food tech startup Cubiq Foods to co-develop and commercialize plant-based fat technologies.,"# $114 Billion Meat Giant Cargill Partners With Cubiq Foods To Scale Plant-Based Fat
+
+3 Mins Read
+
+## Cargill, the world’s third largest meat producer, has recently announced its extending its partnership with food tech startup Cubiq Foods to co-develop and commercialize plant-based fat technologies.
+
+The agreement aims to accelerate the commercialization of Cubiq’s novel fats, including its Go!Drop emulsion — a fat designed to bring a more realistic taste and texture to plant-based meat and dairy products.
+
+## Plant-based fat
+
+Cargill invested in Cubiq last spring when it joined a $5.75 million funding round led by Moira Capital Partners, SGEIC and Newtree Impact. Cargill, which saw revenue of more than $114 billion last year, participated in the round and announced its plans to extend its partnership with the Barcelona-based fat producer.
+
+Go!Drop is made from an emulsion of vegetable oils and water and Cubiq says it can be widely used across food product development. The partnership also gives Cargill access to Cubiq’s existing plant-based portfolio of ingredients that include plant proteins and texturizers, along with traditional fats and oils.
+
+“By embracing new technologies, harnessing our full ingredient toolbox, and leveraging our global application knowledge, we’re poised to accelerate the development of the next-generation plant-based products,” Vivek Cherian, Meat and Dairy Alternatives Category Leader for Edible Oils at Cargill, said in a statement.
+
+“Signing the joint development and commercial agreements represents the next phase in our partnership, as our groundbreaking technology is now ready for application development, production scale-up and widespread commercialization – roles that Cargill is uniquely equipped to help us advance,” said Andrés Montefeltro, Cheif Executive Officer at Cubiq Foods. “Together, we’ll help food manufacturers and consumers reimagine what’s possible in the quest for healthy and satisfying foods.”
+
+## Closing the ‘flavor gap’
+
+The partnership represents a joint effort to close the “flavor gap” in plant-based foods by replicating the visual appearance, mouthfeel, and bite of conventional animal fat.
+
+Cargill says most current plant-based options do not meet consumers’ expectations for taste and quality. It says Cubiq’s line of “smarter” fats can help to enhance the flavor profile of plant-based products, while also offering many advantages over traditional animal fats and tropical oils used in food production.
+
+The partnership builds on the increasing commercialization of plant-based food technologies. According to a report by Meticulous Research, the global plant-based food market is expected to reach $74.2 billion by 2027, growing at a CAGR of 11.9 percent from 2020 to 2027.
+
+This growth is driven by several factors, including increasing consumer demand for plant-based products, concerns over the environmental impact of meat production, and advancements in food technology.",www.greenqueen.com.hk,2025-04-08,16,$114 Billion Meat Giant Cargill Partners With Cubiq Foods To Scale Plant-Based Fat,article,0.02247360067,45,199,199.546988
+https://www.greenqueen.com.hk/australian-plant-proteins-liquidation-my-co-acquisition/,true,Reports on a specific real-world event (acquisition of a company) in a news-style format.,Aussie Plant Protein Pioneer Gets New Owner 10 Months After Liquidation,"Australian Plant Proteins, which went into insolvency last year, has been acquired by investment firm My Co and will resume operations next month.","# Aussie Investment Firm Rescues Leading Plant Protein Manufacturer to Protect Jobs & Farmers
+
+5 Mins Read
+
+## Australian Plant Proteins, which went into insolvency last year, has been acquired by investment firm My Co and will resume operations next month.
+
+My Co, the investment vehicle of the Paule Family Office, has taken over Melbourne-based manufacturer Australian Plant Proteins (APP), 10 months after it went into voluntary administration.
+
+The move is said to support local farmers, protect jobs, and reinforce Australia’s status as a plant-based leader, with APP co-founder Phil McFarlane continuing as CEO. Fellow founder Brendan McKeegan has exited the company, according to information on LinkedIn.
+
+“APP is a natural fit into our investment portfolio and complementary to our Biocheese and Meliora plant-based businesses,” My Co CEO Vicky Pappas told Green Queen.
+
+She added: “APP will be fully operating in May 2025, and we will take the opportunity to first assess all areas of the business before embarking on further investment for exponential growth.”
+
+## Why Australian Plant Proteins went insolvent
+
+APP, which was founded in 2020, was the first firm to develop plant protein isolates in Australia. It entered insolvency in June, with industry experts blaming a lack of government support rather than a company failure.
+
+At the time, Simon Eassom, CEO of alternative protein think tank Food Frontier, called it “a warning that building a long-term sustainable industry takes time, ongoing investment, and commitment from government”.
+
+APP’s insolvency, he said, resigned Australian manufacturers to “relying on the importation of soybean concentrates and protein ingredients, often of variable quality and suitability” and put the country at risk of deepening its reliance on imports instead of becoming a leading exporter of innovative foods.
+
+“We hope that APP finds a buyer before it’s too late but, really, the support needs to come from government,” Eassom said in July.
+
+My Co, which focuses on agrifood and biotech startups at seed and Series A stages, has now swooped in to do just that. Pappas said APP’s insolvency was caused by “a variety of contributing factors exacerbated by tough economic conditions”.
+
+“The fundamentals of the business are sound with an exceptional, high-quality product,” she told Green Queen. “My Co has a long track record of successfully working with businesses like APP with a hands-on approach.”
+
+In a statement in the announcement, she added: “The potential of APP is immense. Its game-changing technology aligns with our vision of fostering innovation in the food sector and contributes to a sustainable future. We are excited about expanding APP’s capabilities and enhancing its presence in both domestic and international markets.”
+
+## New products and capacity expansion planned
+
+Operating the largest plant protein fractionation facility in Australia, APP manufactures protein isolates from locally grown faba beans, yellow peas, lentils, mung beans and other pulses.
+
+It uses a proprietary membrane extraction technology to create the ingredients, which boast more than 85% protein content. The isolates offer superior functional properties, including enhanced fortification, solubility, and texture, plus a neutral flavour, and can be used in numerous plant-based applications like dairy, bakery, nutrition, beverage, and meat alternatives.
+
+MacFarlane suggested that APP’s unique extraction process “differentiates it from other plant protein manufacturers” globally. “Unlike conventional methods that often rely on harsh chemicals or enzymes, APP extracts protein from pulses using a clean, non-solvent method,” he said.
+
+The process allows APP to manufacture plant protein isolates at scale and help food and beverage companies tailor their plant-based alternatives, meeting consumer demand and bridging the sensory gap with animal proteins. Its plant protein isolate powder even won the Best Ingredient honour at the 2024 Hive Awards.
+
+For My Co, integrating APP into its existing portfolio will enhance the latter’s operational efficiencies and marketing strategies, allowing it to double down on developing new products for evolving consumer needs.
+
+APP already has plans to kickstart several projects – including establishing a fibre and starch processing facility – which will increase its production capacity and diversify its product offerings.
+
+“This is more than just an acquisition; it’s about creating a sustainable future for food production,” said Pappas. “By acquiring APP, we are shaping the future of plant-based innovation in Australia and beyond.”
+
+## A topsy-turvy plant-based sector down under
+
+APP’s insolvency last year came amid several stories of alternative protein startups – both locally and overseas – ceasing operations, or coming close to it.
+
+Last year, New South Wales-based ProForm Foods – the company behind the Meet range of plant-based analogues – wound down after entering voluntary administration, and vegan burger chain Flave shut its doors too. Meanwhile, New Zealand’s Sunfed Meats ceased operations after nearly a decade in operation.
+
+The Aussie Plant Based Co also went into liquidation in October, before being swiftly acquired by Queensland’s Smart Foods eight days later.
+
+All this came amid a backdrop of a 59% hike in wholesale demand for plant-based meat in foodservice in 2023, and a 1% drop in annual retail sales between 2020 and 2023. Research by Food Frontier shows meat analogues are yet to reach 65% of Australia’s population. And of those who have tried them, only 22% say they’d buy them again, signalling a gap in consumer liking, and an uphill battle for brands in the space.
+
+However, with two in five Australians identifying either reducing or not consuming meat at all in 2024 (with 22% identifying as ‘meat reducers’), the opportunity is ripe for plant-based companies to attract this market. Can My Co help APP do so?",www.greenqueen.com.hk,2025-04-01,23,Australian Plant Proteins Acquired by Biocheese Owner My Co After Liquidation,article,0.02978268614,58,206,199.546988
+https://www.greenqueen.com.hk/mill-food-waste-recycler-bin-for-workplace-revenue/mill-food-waste-recycler-bin-for-workplace-revenue-4/,false,"The content is about the Green Queen platform and its mission, not a news article reporting a specific event.",mill-food-waste-recycler-bin-for-workplace-revenue-4 - Green Queen,Courtesy: Mill,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,mill-food-waste-recycler-bin-for-workplace-revenue-4 - Green Queen,article,0.0172085081,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-6/,false,"The content is an introduction to the website, not a news article.",future-food-quick-bites-1504-6 - Green Queen,Courtesy: Beneo,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-6 - Green Queen,article,0.01683652028,26,175,199.546988
+https://www.greenqueen.com.hk/category/plastic-pollution-news-asia/,false,Contains multiple articles with 'Read More' links rather than a single news article,Plastic Pollution - Green Queen,"Get the latest Asia Plastic Waste & Plastic Pollution news from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# Plastic Pollution
+
+US startup GOB, which makes eco-conscious wearables, is debuting mycelium foam earplugs in collaboration with Billie Eilish and The Lumineers.
+Last month, New York startup Ecovative closed a $28M funding round for its mycelium-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Devising a national action strategy for alternative proteins is crucial for countries' climate targets and global food security – a new report shows how.
+In the next 25 years, the world will need 56% more food to feed its expanding!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The take-back schemes run by UK supermarkets to recycle soft plastics have misled consumers, with 70% of this waste being burned instead, an investigation has found.
+Tesco and Sainsbury's – the UK's two largest retailers – are being!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK seaweed packaging startup Notpla has closed a £20M ($26.8M) Series A extension to expand to the US and replace 100 million single-use plastic items by 2026.
+Notpla, the London-based maker of sustainable packaging, has snapped up £20M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian startup Algenie has come out of stealth with early funding for its photobioreactors that can create sustainable fuels, plastics and feed from algae.
+Armed with helix-shaped photobioreactors that can dramatically reduce the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+One of the largest plastic producers, the US intends to support a global treaty to reduce plastic manufacturing, marking a shift from its previous position.
+The US will support an international target to curb plastic production, giving!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+General Motors has unveiled a new concept EV under its Cadillac division, which features biomaterials made from MycoWorks' mycelium.
+We've heard a lot of comparisons between electric vehicles (EVs) and alternative proteins, but could!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A coalition of cafés and restaurants are participating in a city-wide reusable cup project in Petaluma, California, with the goal of reducing waste from single-use plastics.
+More than 30 eateries, including Starbucks, KFC, Dunkin',!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Recent lawsuits say Arrowhead, Evian, Poland Spring, and other water bottlers are deceiving customers.
+By Joseph Winters
+Is bottled water really “natural” if it’s contaminated with microplastics? A series of lawsuits recently filed!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel is becoming a major hotspot for alternative proteins, accounting for 10% of the sector's investments last year, and expected to net $2.5B to the national economy by 2030, according to a new report.
+A robust research landscape,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swedish packaging solutions startup Saveggy has raised SEK 20M (€1.76M) to scale up its plastic-free, plant-based coating for fruits and vegetables, starting with cucumbers.
+Lund-based Saveggy's latest funding round of €1.76M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+An ESG leader and one of the world's largest CPG companies, Unilever is pushing back its climate and social pledges amid increased pressure to focus on financial goals above everything else.
+Unilever is either abandoning or watering!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+There's a new Bechdel-Wallace Test in Hollywood – but this one focuses on climate change. Which Oscar-nominated movies pass the Climate Reality Check for 2024?
+""Now I am become Death, the Destroyer of Worlds.""
+It's an ancient line!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From one greenwashing scandal to the next, carbon offsets have developed a notorious reputation over the last few years. As more investigations call out their inflated claims and regulations clamp down on the sector, could the voluntary!-->…
+
+Read More...
+
+Read More...
+
+Vyld, the female-founded Berlin startup making sustainable period products from algae, has secured a seven-figure sum in seed funding that includes a financing instrument they created themselves.
+Three years after launch, Vyld has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Exercise can be more sustainable now, thanks to Community Clothing's new Organic Athletic sportswear line, which is free from plastics and can decompose in your garden in as little as a week.
+Community Clothing, the sustainable clothing!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+If you're looking for a New Year's resolution, here are 10 things you can do in 2024 to curb your footprint and planetary impact and tackle climate change.
+“We are heading for environmental disaster unless we change our habits quickly.“!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Researchers have applied artificial intelligence and machine learning techniques to analyse the effect of microplastics on soil properties, with the aim to support decision-making on plastic waste management and help align with ESG goals.
+!-->!-->…
+
+Read More...
+
+Read More...
+
+In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Melibio's UK debut, Canada's 'unlawful' plastic ban, and a game-changing!-->…
+
+Read More...
+
+Read More...
+
+As we approach the end of 2023, millions around the world are making plans to watch fireworks shows to celebrate the turn of the year. But with more and more people considering their impact on the planet, it's worth considering a greener!-->…
+
+Read More...
+
+Read More...
+
+A new report by Break Free From Plastic and the Global Alliance for Incinerator Alternatives has revealed that there are serious flaws in the plastic offsetting, credits and neutrality markets, analysing the two major providers of these!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Plastic Pollution - Green Queen,article,0.03844713731,26,290,199.546988
+https://www.greenqueen.com.hk/shake-shack-nyc-pilots-rain-fed-sugarcane-cultured-cooking-oil-for-stack-burgers-and-fries/,true,Reports on a specific event (Shake Shack's pilot program) with factual details and news-style reporting,Shake Shack Pilots Zero Acre's Lab Made Cooking Oil in NYC,Shake Shack has partnered with Zero Acre Farms to trial the latter's sustainable Cultured Oil on menu items at two New York City locations.,"# Shake Shack NYC Pilots Rain-Fed Sugarcane Cultured Cooking Oil for Stack Burgers and Fries
+
+5 Mins Read
+
+## Shake Shack has partnered with Californian startup Zero Acre Farms to trial the latter’s sustainable Cultured Oil on select menu items at two locations in New York City. The pilot is part of Shake Shack’s Stand for Something Good commitment, swapping soybean oil for Zero Acre’s better-for-you and eco-friendly fermented cooking oil.
+
+Zero Acre’s oil will be used for Shake Shack’s crinkle-cut fries, ‘Shroom Burger, Shake Stack, Veggie Stack, Chicken Shack, Chicken Bites and dishes from its limited-edition Hot Menu. It marks Zero Acre’s food service debut, a year after it launched into the retail market.
+
+Emerging from stealth mode in February 2022, Zero Acre’s all-purpose Cultured Oil uses rain-fed sugarcane, which is converted into oil by specific strains of microbes proficient at storing oils and fat. The process is similar to how sugar is fermented into alcohol. The result is a neutral-tasting, high-smoke-point cooking oil rich in heart-healthy monounsaturated fat, with a 90% smaller environmental footprint than conventional vegetable oil.
+
+## Better for you, better for the planet
+
+The companies say vegetable oils are the second ingredient in most fried foods and the third most consumed food in the world and account for 20% of American calories. Substituting them with people- and planet-friendly fat alternatives feels like a no-brainer. Zero Acre’s fermented oil has more monounsaturated fat than olive and avocado oils and contains fewer fats linked to inflammation, heart disease and poor health.
+
+In terms of its climate credentials, an independent life cycle assessment found that Zero Acre’s Cultured Oil uses 87% less land than canola oil, has 86% fewer greenhouse gas emissions than soybean oil, and consumes 99% less water than olive oil. However, it does have marginally higher water use than canola oil and emissions than sunflower oil. While its land use is the same as palm oil, the latter mostly grows near the equator and has caused widespread tropical deforestation as land is cleared for its production.
+
+“Like many food businesses, our menu items depend on the natural environment so we can continue serving guests the food they love,” said Jeffrey Amoscato, senior VP of supply chain and menu innovation at Shake Shack. “It’s why we are continuously exploring new ways to reduce our environmental footprint, including partnerships with companies like Zero Acre, who are creating sustainable food solutions.
+
+## Shack Shack’s sustainability strides
+
+Shake Shack’s Zero Acre trial at its Hudson Yards and Battery Park City stores comes during Climate Week NYC, the largest annual climate event of its kind in the US. “We remain committed to exploring initiatives that help us become a more sustainable business including the reduction of waste across operations, and collaborating with farmers, and suppliers on a regular basis,” said Amoscato.
+
+It’s part of the company’s Stand for Something Good commitment, which aims to use high-quality ingredients, give back to its community, and provide unforgettable customer experiences. Sustainability and environmental responsibility are also a big focus across its operations. In its Annual Report last year, Shake Shack stated that it is committed to sourcing ingredients from suppliers with shared values, using “antibiotic- and hormone-free proteins from ethically raised animals”, removing unnecessary packaging elements and substituting them with more sustainable materials, and using more renewable energy.
+
+In a message to shareholders, it also noted the importance of environmental, sustainability and social governance (ESG) goals to its brand value and image. “If we are not effective in addressing ESG matters affecting our industry, or setting and meeting relevant ESG goals, our brand image may suffer, which could lead to a loss of revenue,” the report stated. It added that failure to achieve ESG goals could impact its reputation with investors, partners and customers, as well as its ability to attract and retain employees.
+
+In its 2023 Stand for Something Good report, it highlighted its environmental achievements. Annually, its restaurants collectively recycled 1.9 million lbs of waste oil, which saved around 100,000 jugs of oil, reduced emissions by 6.4 million pounds of CO2e and land use by 45,000 cubic ft. Its packaging is now made from 100% recycled fibre (with 95% post-consumer content), and it also reduced cardboard usage by 1,000 lbs per week.
+
+Shake Shack’s Madison Square Park location is a two-star Certified Green Restaurant. And in terms of menu innovation, it recently launched a vegan patty made in-house at its US locations nationwide and debuted a plant-based chocolate milkshake and chocolate custard in partnership with Chilean food tech startup NotCo.
+
+## The burgeoning fat alternatives space
+
+Zero Acre raised $37M in a Series A funding round last year, with participants including British band Coldplay, Robert Downey Jr’s FootPrint Coalition, and celebrity chef Dan Barber. And this March, it received an undisclosed sum from fast-food giant Chipotle’s VC firm, Cultivate Next.
+
+“We’re not creating a synthetic oil that’s ‘only’ better for the environment,” Zero Acre founder Jeff Nobbs has previously said. “It’s a new category of oils and fats – we can make compositions that are more suitable for food and better for people. It’s a 1:1 replacement, not like using almond flour instead of wheat flour – you just use it instead of whatever product you’re replacing.”
+
+Zero Acre is among a host of companies developing sustainable alternatives to planet- and health-harming fats around the world. Austrian startup Kern Tec upcycles fruit pits into oil for alt-dairy products, San Francisco-based Lypid has created a proprietary PhytoFat for plant-based meat, and Sweden’s Mycorena makes fermented fungi-based fat to replace animal fats.
+
+Barcelona’s Cubiq Foods, meanwhile, is developing omega-3 fats for use in alt-protein, Asian alt-meat producer OmniFoods makes a vegan OmniNano fat to mimic the juiciness of conventional meat, and AI-led startup Shiru‘s OleoPro plant fat is also for alt-protein applications. Elsewhere, Silicon Valley’s Mission Barns is making cultivated animal fat. This space is also becoming more popular: Dutch startup Upstream Foods makes cell-cultured salmon fat, while Singapore’s ImpacFat makes cultivated fish fat.
+
+Meanwhile, alt-chocolate producer ChoViva is working on its own cocoa butter and palm oil alternatives. Many brands are coming up with palm oil substitutes for use in both food and other applications. This includes Estonian startup Äio, UK-based Clean Food Group, New York’s C16 Biosciences and Dutch company NoPalm Ingredients.",www.greenqueen.com.hk,2025-04-09,15,Shake Shack Pilots Zero Acre's Lab Made Cooking Oil in NYC,article,0.03115941333,50,225,199.546988
+https://www.greenqueen.com.hk/tindle-foods-plant-based-meat-sales-funding-retail/timo-recker/,false,"This is a description of the Green Queen platform, not a news article.",Timo Recker - Green Queen,Courtesy: TiNDLE Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-11,13,Timo Recker - Green Queen,article,0.01685078755,26,171,199.546988
+https://www.greenqueen.com.hk/mycorena-vegan-fungi-fat/,true,Reports on a specific corporate development (Mycorena's new ingredient) in a news-like format.,Mycorena Unveils Fungi Fat Ingredient That Makes Vegan Steaks Juicy,Swedish startup Mycorena broadens its fungi ingredients platform with a “breakthrough” fat that makes vegan steaks juicier.,"# Mycorena Unveils Fungi Fat Ingredient That Makes Vegan Steaks Juicy
+
+3 Mins Read
+
+*Swedish startup Mycorena broadens its fungi-powered portfolio with a “breakthrough” fat ingredient that can help producers make juicy vegan steaks. *
+
+Mycorena has “cracked the code” to fungi-powered fats, which will help plant-based meat producers achieve the taste and textural complexities of the meat-eating experience. The new ingredient is designed to recreate the “profile of sensations that you would find in a juicy steak,” and will help “take plant-based meat to a new level”.
+
+## Fungi-powered fat
+
+The Swedish food tech says that this ingredient could replace the use of coconut oil and other vegetable-based oils currently found in many plant-based meat substitutes. Some consumers have found that coconut oil leaves behind an off-putting taste, while vegetable oils pose functionality issues for producers, due to its low melting points and flatter flavour profile compared to animal-based fats.
+
+Thanks to its fungi-powered proprietary technology, Mycorena’s fat releases the flavour in a similar way to animal-based fats, during the cooking process and the eating experience.
+
+“The point is that the flavor in animal fat is released when we cook our meat, in turn dispersing its flavors to give you that tasty experience of the whole meat,” says Mycorena chief innovation officer Dr. Paulo Teixeira. “We’re excited to bring fungi beyond mycoprotein.”
+
+## Applications in alt-protein
+
+At the moment, Mycorena is testing its fungi-based fat ingredient in a number of food products, including its mycoprotein burger patties, chicken fillets and whole-cut alternative meats. After demonstrating the product, the startup says it will start opening up the ingredient via a B2B approach with plant-based meat producers, enabling brands to elevate the taste and texture of their products.
+
+“We want to integrate our customers into our beta-testing program as soon as possible, where they can get access to test our solution already within the next few months,” explained Teixeira.
+
+The news comes shortly after Mycorena began constructing its new Falkenberg-based factory in Sweden, which will produce “several thousand tons” of its Promyc mycoprotein product by 2022. It is aimed at replacing the use of soy protein in vegan meat analogues, and is set to launch through partnerships with other food companies in Sweden and around the world.
+
+## Fat solutions
+
+While still a small group, there are a growing number of startups innovating fat ingredients to enable better-tasting and more realistic alternative proteins.
+
+Melt&Marble and Nourish Ingredients, for instance, are using precision fermentation technology to “brew” novel animal-free fats that are identical to the real deal, which can be incorporated into both vegan and cell-based meat analogues. Nourish has already teamed up with cultured exotic meats maker Vow Food to develop first-of-a-kind fermentation-cultivated hybrid alternatives.
+
+Others are using cellular agriculture, such as Hoxton Farms and Cubiq Foods. Both firms are cultivating animal fats directly from cells in labs.
+
+*All images courtesy of Mycorena.*",www.greenqueen.com.hk,2025-04-09,15,Mycorena Unveils Fungi Fat Ingredient That Makes Vegan Steaks Juicy,article,0.02314384745,47,203,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-vegan-chicken-fillet-supreme-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",heura-swap-vegan-chicken-fillet-supreme-1 - Green Queen,Courtesy: Heura Foods/Green Queen,"
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+		 		 
+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-vegan-chicken-fillet-supreme-1 - Green Queen,article,0.0170972418,26,170,199.546988
+https://www.greenqueen.com.hk/the-better-meat-co-mycelium-potato-meat-patent/the-better-meat-co-mycelium-potato-meat-patent-2/,false,"The content is an introduction to the website, not a news article.",the-better-meat-co-mycelium-potato-meat-patent-2 - Green Queen,Courtesy: The Better Meat Co,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,the-better-meat-co-mycelium-potato-meat-patent-2 - Green Queen,article,0.01733054926,26,166,199.546988
+https://www.greenqueen.com.hk/a-greener-future-vegan-music-festival-live-concerts-sustainability/,true,Reports on a specific event (music festivals going meat-free) with factual reporting and data analysis.,More Music Festivals Are Going Meat-Free to Fight Climate Change,"A rising number of festivals are going meat-free amid a wider sustainability shift in the live music industry, a new report has revealed.","# Festivals Are Ditching Meat As Live Music Industry Reckons with Climate Impact
+
+5 Mins Read
+
+## A rising number of festivals are going meat-free amid a wider sustainability shift in the live music industry, a new report has revealed.
+
+In a year when one British band set the Guinness World Record for the lowest-carbon concert of all time, more and more music festivals undertook sustainability initiatives to mitigate their impact on the planet.
+
+Live industry sustainability non-profit A Greener Future (AGF) – which advised trip-hop pioneer Massive Attack on its record-breaking Act 1.5 festival in August – suggests that after transportation, food and beverages are the biggest contributors to an event’s emissions.
+
+A new report by AGF – analysing 40 festivals from 16 countries – indicates that organisers recognise the climate impact of food and drinks, with a fifth of the festivals being fully vegan or vegetarian in 2024, a massive jump from 8% the year before.
+
+On average, around 55% of the food at all these events was meat-free. And even after excluding fully meatless events, that share stood strong at 50%. The difference in environmental impact is stark – when discounting audience travel, food alone makes up over a quarter of the remaining emissions in festivals where meat is served, though this shrinks to less than 10% for vegetarian events.
+
+This should come as no surprise, considering that meat and dairy production is responsible for up to 20% of global greenhouse gas emissions, an impact twice as big as that of plant-based food.
+
+## How did live music events fare for the climate in 2024?
+
+AGF called the uptake of vegan and vegetarian food by the live industry a “promising sign”, noting how “industrial animal agriculture and food production are among the biggest drivers of climate change and nature decline, and form a major part of an event’s environmental impact”.
+
+The research revealed that more than half (54%) of the festivals collected data on the food served, while 82% had a formal food and drink sustainability policy.
+
+There was progress across other metrics as well. The average daily waste per person per day across all festival types was 0.8kg – in contrast, this amounted to 1.4kg per person in the EU in 2023. Waste management improved too, as recycling rates rose from 38% in 2022 to 49% in 2024, while almost a quarter (23%) of events had a food salvation or redistribution strategy in place.
+
+Moreover, two-thirds of festivals implemented a reusable cup system across the event, while 70% introduced a ban on single-use plastic.
+
+Meanwhile, a quarter of the festivals ran entirely on mains electricity, and 20% ran on biofuel derived from hydrogenated vegetable oil (HVO). The use of the latter increased with the size of the festival, with nearly half of the energy at festivals with 50,000 or more attendees coming from HVO generators.
+
+The biggest culprit was audience travel, which made up between 34-90% of festival emissions, depending on its location, nature, and scale. The use of public transport, bikes and on-foot travel decreased in 2024 in favour of private cars and taxis. That said, electric cars were also slightly more common, though still representing a fraction of the total.
+
+“There is room for improvement with regards to getting fossil fuels out of festivals and low-carbon travel, but we know how to do this and expect to see a rapid decline in diesel use in the coming years,” said AGF CEO Claire O’Neill.
+
+“Festivals that work with AGF or apply for certification are generally environmentally aware and active,” she added. “Nevertheless, these results are promising, showing a trend towards decarbonisation and waste reduction.”
+
+## Bands and artists recognising the potential of low-carbon food
+
+The report comes at a time when musical acts are growing increasingly conscious of their climate footprints. It’s why Massive Attack’s Act 1.5 festival sought to lay out a low-carbon playbook for the live events industry.
+
+The festival featured 100% plant-based catering, an electric-powered stage, free electric shuttles and extra services in partnership with rail operators, and no car park. The brand prioritised local residents by giving them presale access and incentivised the use of public transport by offering access to a VIP bar and separate toilets.
+
+Massive Attack and the organisers had a plan in place to prevent food waste, including redistribution and composting. People were encouraged to bring their own reusable cups for drinks, and all serveware was compostable. Additionally, no single-use plastics were allowed on site, either from traders or audience members.
+
+Other artists are upping their sustainability game, too. Coldplay published a 12-point plan to halve their tour’s carbon footprint and successfully reduced its Music Of The Spheres Tour’s emissions by 59%, a figure it noted had been verified by the MIT Environmental Solutions Initiative. Crucially, however, this did not take into account audience travel, the largest source of emissions for these types of events.
+
+In terms of food, it’s common to see plant-based food options available at the concerts of some of the biggest artists in the world. Billie Eilish, a noted vegan, directed London’s O2 Arena to serve only plant-based food during her 2022 residency and followed it up by ensuring vegan food is available at all venues of her ongoing Hit Me Hard and Soft tour. San Jose’s SAP Center went one step further, offering a completely vegan menu for her October dates.
+
+Even Taylor Swift – often (fairly) criticised for her use of private jets – served plant-based meat at some of her Eras Tour shows. (While it’s a welcome measure, it does very little to move the needle – especially when accounting for the emissions from her record-breaking world tour.)
+
+“We are happy to see more festivals going plant-based as this is one of the single most important changes events can make to protect nature and tackle climate change, and costs nothing,” said O’Neill.",www.greenqueen.com.hk,2025-04-10,14,Festivals Are Going Vegan As Live Music Industry Reckons with Climate Impact,article,0.0296318032,56,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-3-2/,false,"The content is a description of the Green Queen platform and its focus, not a news article reporting a specific event.",future-food-quick-bites-1504-3 - Green Queen,Courtesy: Nature's Fynd,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-3 - Green Queen,article,0.01683331473,26,175,199.546988
+https://www.greenqueen.com.hk/v2food-plant-based-meat-vegan-burger-bleeding-nourish-ingredients-fat-sxsw-sydney-australia/,true,Reports on a specific event (SXSW conference) and new product announcements in a news-like format.,SXSW 2023: Colour-Changing Alt-Meat & Precision-Fermented Fat,Can new colour and texture innovations by Australian plant-based food startups v2food and Nourish Ingredients appeal to consumers?,"# SXSW Sydney 2023 Showcases Colour-Changing Plant-Based Meat & Ultra Realistic Molecular Fat
+
+6 Mins Read
+
+## At this week’s South by Southwest (SXSW) Sydney tech conference, Australian plant-based meat companies v2food and Nourish Ingredients debuted new ingredients that change the colour of vegan meat alternatives and give them a more realistic texture, respectively. Can these appeal to consumers more concerned with flavour and health?
+
+As the plant-based meat sector endeavours to overcome a difficult period, the key is to lean into what consumers want from their food. Surveys in different countries have shown that taste and health are more important than ever before when it comes to meat alternatives, with price and texture also playing a significant role.
+
+One company is adding another component to that list of priorities: appearance. At SXSW, Aussie brand v2food unveiled its new colour system for plant-based meat, banking on visuals to rope in consumer interest.
+
+## v2food’s new bleeding burger ingredient
+
+The brand, which makes meat alternatives including burgers, mince, sausages and schnitzels, is calling the ingredient RepliHue. It argues that most plant proteins remain the same colour before and after cooking, but its tech enables vegan meat to change colour from raw-looking to brown-grey at the same time and temperature as its conventional counterparts do.
+
+The effect creates ‘bleeding’ alt-proteins – the storied effect achieved by Impossible Foods thanks to an ingredient called heme, which makes its burgers bleed and taste more akin to animal-derived meat. But unlike heme, which is a soy-derived genetically modified element, RepliHue is derived naturally from red algae and other plants.
+
+v2food claims red algae can be produced sustainably as it has the ability to consume carbon dioxide and uses light for energy. The company calls the ingredient a breakthrough that will create an “authentic and more normalised experience for chefs and consumers cooking with plant-based meats”.
+
+CEO Tim York said: “Our red algae is a breakthrough, natural solution that has been developed to create this highly desirable attribute that will play a major role in fighting climate change.”
+
+## What do consumers really want?
+
+But while v2food is creating a more ‘realistic’ cooking experience with the colour-changing ingredient, it says RepliHue “incorporates multiple advances” in taste and texture too. And it’s those latter two factors that have been cited as a consumer priority in multiple studies.
+
+Take YouGov Australia’s 1,039-person poll, published last week, which found that across the diet spectrum – meat-eaters, flexitarians, vegans/vegetarians and pescetarians – taste was the number-one factor influencing them to consume foods. This was followed by price for three of the groups, with health effects coming in second for flexitarians.
+
+Similarly, an 11-country European survey by ProVeg in 2020 found that taste and health are the most significant purchase drivers for the 7,500 flexitarians polled when it comes to choosing plant-based products. In the US, the Plant Based Foods Association and insights firm 84.51° collated Kroger data from 60 million American households earlier this year, revealing that health benefits, animal welfare aspects, and taste were the things American shoppers like most about plant-based food, while texture, price and processing are the biggest detractors. Appearance didn't play a role in either study.
+
+It did, however, appear in global research by vegan certification organisation V-Label, which revealed that while taste is important for 82% of consumers buying plant-based analogues, texture and appearance were key for 75% of consumers.
+
+## Could fat be the key to consumer adoption?
+
+This is what v2food may be cashing in on. It's certainly what Nourish Ingredients is hoping to do with Tastilux, as the team shared on the SXSW stage. It's described as a breakthrough fat to help plant proteins deliver the same taste, smell and experience as animal-based meats.
+
+Tastilux is the result of three years of work and relies on naturally occurring lipids scaled through precision fermentation. The proprietary fat is said to provide the distinct taste and aroma of conventional meat fats and enable similar cooking reactions when used in plant-based chicken, beef, pork and other alternatives.
+
+The company showcased the fat's features in a vegan chicken wing with edible bones made from calcium. “Tastilux represents a quantum leap in making plant-based meats live up to the rich, fatty taste and cooking performance consumers want and love,” said Nourish Ingredients founder and CEO James Petrie. ""We saw an opportunity to revolutionise plant proteins by focusing on the power of fat. Most alternative fats simply can’t replicate the rich, authentic flavour of cooked meat.""
+
+He explained: ""So rather than take a plant-based approach, we analysed the most flavourful animal fats in their uncooked state. Then identified where we could find these in nature, without the animal. By fermenting only the most potent fats, we’re able to recreate the authentic meat experience.""
+
+Given that its fat is produced via precision fermentation, it will need to obtain regulatory approval, with Australian legislation classing these as 'novel foods'. ""We are actively engaged in the regulatory processes essential for our products. It’s important to note that not all of the solutions we are developing require extensive regulation, allowing us to expedite certain aspects of our work,"" Petrie told Green Queen.
+
+""We are currently navigating the regulatory landscape, drawing upon our extensive experience in omega-3 oils. This background equips us with the knowledge and tools to effectively navigate the regulatory pathways.""
+
+## v2food & Nourish Ingredients target 2024 launch
+
+v2food aims to begin retail distribution for RepliHue – which can be used in beef, pork and chicken analogues – by 2024. ""We are thrilled to be unveiling the latest game-changing technology in the plant-based protein market,"" said York. ""RepliHue is the next generation of meat alternatives, that incorporates multiple advancements in texture, flavour and colour, making it only right to be revealing the breakthrough at the world-renowned SXSW conference.""
+
+Nourish Ingredients is looking to introduce Tastilux by 2024 aswell, and has already set up multiple collaborations. ""We have established collaborations with several prominent plant-based protein companies, and we eagerly anticipate unveiling these exciting partnerships in the near future,"" said Petrie.
+
+""We hold ambitious global aspirations, and our actions reflect this vision. We have a pilot facility in Singapore, and we’ve established numerous strategic partnerships in both the UK and the US,"" he added. ""The challenge we are tackling is one that transcends borders, making it imperative for us to adopt a truly global perspective.
+
+The news comes months after a 3,016-person study by Queensland’s Griffith University found that nearly a third (32.2%) of Australians have reduced their meat consumption over the last year. Crucially, 71.3% said they either eat completely meatless diets, mostly vegan or have some plant-based dishes in an overall omnivorous diet – and 45.6% reported eating plant-based meat sometimes.
+
+So the opportunity is there to appeal to flexitarians – who make up 19% of Australia's population, according to the YouGov survey – and it's exactly what ingredients like v2food's RepliHue and Nourish Ingredient's Tastilux are aiming to do.",www.greenqueen.com.hk,2025-04-08,16,SXSW 2023: Colour-Changing Alt-Meat & Precision-Fermented Fat,article,0.03279972972,56,205,199.546988
+https://www.greenqueen.com.hk/category/fashion/,false,Contains multiple articles with 'Read More' links rather than a single news article,Fashion - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Shop Eco Sustainable Fashion,"Browsing Category
+
+# Fashion
+
+Uggs has released a long-awaited line of vegan shoes and socks with New York's Collina Strada but as with many animal-free alternatives to conventional materials, the plastic waste cost remains high.
+After years of calls from consumers!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based charity Redress has announced the results of the 2024 Redress Design Award, with the top prize winner getting a chance to work with Tommy Hilfiger.
+Redress, the Asia-focused charity tackling the fashion industry's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Bill Gates' Breakthrough Energy Ventures has led a $33M Series B investment for US startup Galy, which makes lab-grown cotton.
+Boston-based Galy has secured $33M in an oversubscribed Series B investment round led by Bill Gates'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US startup Uncaged Innovations has raised $5.6M in seed funding to commercialise its grain-based, plastic-free leather alternative.
+Uncaged Innovations, which makes vegan leather from grains, has closed a $5.6M seed investment round led!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+This year's Met Gala featured vegan products from Impossible Foods, Neat, Stockeld Dreamery and Tindle Foods, showcasing plant-based indulgence to the world's most influential celebrities.
+The Garden of Time was this year's theme for!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever-owned mayonnaise brand Hellmann's Canada has partnered with Italian sustainable fashion label ID.Eight to launch a limited-edition collection of sneakers made from food waste.
+Mushrooms, corn, apples and grapes – these may be!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK material science company The Unseen has partnered with bio-based pigment manufacturer Living Ink to debut the latter's Algae Black product in a new line of cosmetics called Absorption.
+The Unseen is the first company to launch a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese eco materials startup Spiber has secured ¥10B ($65M) in funding to accelerate mass production of its fermentation-derived Brewed Protein for use in the fashion, automotive and personal care industries.
+In what is a major!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Industrial cotton farming in Brazil that's sold to Asian suppliers of Zara and H&M is destroying the Cerrado savanna and violating the rights of local communities, a new investigation has revealed.
+Zara & H&M – two of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Copenhagen Fashion Week made headlines last week after announcing it would ban exotic skins and feathers from its runways starting next year. Now, campaigners are calling on other fashion weeks to follow suit with cruelty-free policies.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christina Dean, founder and CEO of Redress and The R Collective, speaks to Green Queen about the evolution of sustainable fashion, what she's learnt in her 17 years as an activist, and the impact of online shopping and e-commerce.
+A!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Exercise can be more sustainable now, thanks to Community Clothing's new Organic Athletic sportswear line, which is free from plastics and can decompose in your garden in as little as a week.
+Community Clothing, the sustainable clothing!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Slovenian startup PlanetCare has launched the second iteration of its microfibre-absorbing laundry filter, which can capture 98% of all pollutants from washing machine wastewater. Now made from recycled plastic, its cartridges are!-->…
+
+Read More...
+
+Read More...
+
+The paradox of pride: an anthropologist and marketing professor on why second-hand fashion is not a true threat to the luxury industry.
+In today’s world, sustainability, waste reduction, and responsible consumption are hot topics. And!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean design discovery platform Zerrin's new documentary, 'The State of Sustainable Fashion in Singapore', spotlights local creatives and thought leaders advocating for a more responsible fashion industry. We spoke to Zerrin founder!-->…
+
+Read More...
+
+Read More...
+
+UK startup Saltyco has developed a BioPuff, a new bulrush-based fill material for puffer jackets that has a feather-like structure. A sustainable alternative to animal- and petroleum-based materials like duck or goose fibres and polyester!-->…
+
+Read More...
+
+Read More...
+
+Even the most dedicated eco-warriors amongst us may not realize that how you wash, dry and care for your clothes has a significant impact on the climate. Our guide to sustainable laundry covers what you need to know.
+By the time you!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sustainable fashion is on the rise, with mainstream brands and luxury labels alike embracing the trend. Yet the truth of it is, many of us still feel overwhelmed as consumers: is it possible to be a conscious fashionista?
+Many of us!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Greenwashing has become ubiquitous, especially on social media. But how can well-meaning netizens stay on top of what greenwashing is and what it isn't? Below, a guide to greenwashing: what is it, how to spot it, and how to avoid it.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As consumers become increasingly conscious of their fashion choices, the industry is scrambling to switch to more animal-free and vegan leather to retain their share in the quickly shifting market.
+According to a recent report, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Uncaged Innovations, a biomaterials startup focused on sustainable leather alternatives, has raised $2 million in a Pre-Seed funding round.
+Uncaged's funding comes from investors, including InMotion Ventures, Jaguar Land Rover's (JLR)!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Fashion - Green Queen,article,0.03831111316,26,286,199.546988
+https://www.greenqueen.com.hk/bon-vivant-verley-food-fermentation-functional-dairy-protein-fermwhey/,true,Reports on a specific corporate development (rebranding and product launch) in a news-like format.,Are Functional Whey Proteins the Next Frontier for Animal-Free Dairy?,French precision fermentation startup Bon Vivant has rebranded to Verley and rolled out a range of functional animal-free whey proteins.,"# This Animal-Free Dairy Startup Launched A Line of Functional Whey Proteins in the US
+
+4 Mins Read
+
+## French precision fermentation startup Bon Vivant has rebranded to Verley and rolled out a range of functional animal-free whey proteins.
+
+Bon Vivant, the animal-free dairy company hailing from Lyon, has introduced a new brand identity and a portfolio of functional recombinant whey proteins.
+
+The company has rebranded to Verley, a moniker it says is reflective of its French roots and international ambitions. Lyon, it notes, is home to many villages with generations of dairy traditions that end in ‘-ey’.
+
+Verley’s new FermWhey line is based on its cow-free beta-lactoglobulin protein, which is produced via precision fermentation. The three-strong range uses patented functionaliation technologies called MicroFactor and GelFactor to offer superior nutritional value, stability, and functionality from dairy proteins, without the animal.
+
+“Using proprietary thermo-mechanical processes, MicroFactor and GelFactor adapt the protein’s structure to enhance the protein stability and enhance gelling properties, respectively, opening broader application opportunities such as high-performance protein enrichment and clean-labelling with texturiser replacement,” Stéphane Mac Millan, the firm’s co-founder and CEO, tells Green Queen.
+
+## FermWhey targets nutrition and functionality
+
+Industry groups describe precision fermentation as a combination of traditional fermentation and the latest advances in biotechnology to efficiently produce a compound of interest – in this case, that’s whey protein.
+
+Specifically, beta-lactoglobulin, which comprises 65% of the whey content in cow’s milk. It’s said to be nutritionally superior to most proteins and has gelling, foaming and emulsification properties that improve the mouthfeel and texture of a range of food and beverage applications. It’s also tasteless, heat-tolerant, and stable across a wide pH range.
+
+These qualities are why a number of precision fermentation startups have focused on recombinant beta-lactoglobulin – think Californian pioneer Perfect Day, Israel’s Remilk and Imagindairy, Dutch firm Vivici, and Danish player 21st.Bio, among others.
+
+Verley says it’s the first to apply functionalisation tech to animal-free dairy proteins. The three-year-old startup’s recombinant protein contains 11% more leucine (an amino acid key for muscle synthesis) than native whey protein isolate, and 50% more than soy proteins.
+
+The FermWhey Native protein is designed for superior nutrition in dairy and alternative products, powders, high-protein snacks, and clear and acidic drinks. This ingredient is rich in essential amino acids and supports muscle maintenance, fast recovery, and healthy weight management by promoting satiety.
+
+FermWhey MicroStab, meanwhile, is a microparticulated whey protein with “unprecedented heat and acid stability”, and is meant for use in UHT drinks and high-protein, low-fat formulations. According to the company, it provides high protein density (over 20%), maintains creaminess in fat-reduced recipes, and can support innovation in advanced nutrition, weight management, and sports supplement applications.
+
+Finally, FermWhey Gel has advanced gelling properties to help manufacturers formulate clean-label recipes for spoonable dairy, cheese, desserts, and meal replacements. Using the GelFactor technology to enable proteins to form structured gels without stabilisers, it outperforms both conventional whey protein isolates and concentrates, and delivers these results at low inclusion rates.
+
+## Verley is expecting FDA approval letter this year
+
+The FermWhey line solves several challenges in the conventional and alternative protein market. Verley argues that its offerings can fill nutritional gaps since many existing alternatives lack complete amino acid profiles or optimal protein digestibility.
+
+Cow-derived dairy and plant-based proteins can struggle to deliver both technical and sensory performance, but Verley says its functionalised whey offers “unmatched stability, texture, and processing capabilities”. Plus, the recombinant beta-lactoglobulin requires 81% less water and 99% less land to produce, while generating 72% fewer greenhouse gas emissions, according to a life-cycle assessment by the French startup.
+
+In addition, it addresses dietary needs for people across all age groups, with tailored food solutions for infant nutrition, healthy ageing, and more. Food manufacturers that typically face trade-offs between nutrition, stability and process compatibility may not need to make such compromises on their formulations, the firm argues.
+
+Verley, which has raised $25M, has three patent families (with nine patents filed), and has secured contract manufacturing partnerships to scale up its production. It’s also working with dairy and ingredient companies and is looking to bring these solutions to market next year.
+
+In December, the startup secured self-determined Generally Recognized as Safe (GRAS) status in the US, clearing the way for it to sell the protein. The self-affirmation pathway is in jeopardy, with new health secretary Robert F Kennedy Jr calling it a “loophole” and asking the Food and Drug Administration (FDA) to potentially eliminate the rule.
+
+It would mean all novel foods would need to notify the FDA to receive the greenlight, in the form of a ‘no questions’ letter, potentially delaying the market entry for scores of products. Verley has already notified the agency for the three FermWhey ingredients and expects to receive approval this year, despite the uncertainty around staffing cuts in the government.
+
+“We are still confident to receive the letter by the end of the year,” says MacMillan. “Vivici got it last month, i.e. seven months after their self-GRAS, and we expect to follow the same way.”",www.greenqueen.com.hk,2025-03-28,27,This Animal-Free Dairy Startup Launched A Line of Functional Whey Proteins in the US,article,0.0295235218,53,210,199.546988
+https://www.greenqueen.com.hk/mycotechnology-fema-gras-honey-truffle-clearht-flavor-sweetener/,true,Reports on a specific event (MycoTechnology's GRAS approval) in a news-like format.,This Fungi Flavour Booster Just Got US Approval to Shake Up the Sweetener Game,Food tech firm MycoTechnology has received GRAS approval from FEMA to sell its precision-fermented honey truffle flavour modulator in the US.,"# MycoTechnology Earns GRAS Approval to Sell Honey Truffle Flavour Modulator in the US
+
+4 Mins Read
+
+## US food tech firm MycoTechnology has received regulatory approval to sell its honey-truffle-fermented flavour modulator in the country.
+
+Colorado-based MycoTechnology, known for its fungi fermentation technologies, has been cleared to sell an ingredient that can enhance flavours and modulate sweetness in the US.
+
+The firm’s ClearHT natural flavour has obtained Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA), paving the way for its use as a flavour with modifying properties in a host of food and beverage applications.
+
+The precision-fermented ingredient is derived from honey truffles, and is slated to be available by early 2026. “Achieving FEMA GRAS status affirms the safety of ClearH natural flavour and opens new opportunities in many regions,” said Sue Potter, VP of regulatory affairs at MycoTechnology.
+
+“This is a significant milestone in our efforts to expand the availability of our ingredient solutions to global markets,” she added.
+
+## Can honey truffles sweeten food manufacturers’ prospects?
+
+ClearHT is MycoTechnology’s newest ingredient solution, sourced from a sweet protein found in honey truffles, a unique fungi species native to Eastern Europe with an extensive history of use.
+
+The flavouring can alter and enhance taste perceptions and help reduce sugar in food formulations, meeting consumer demand for better-tasting products that are also better for them.
+
+At low inclusion levels, ClearHT can intensify the perception of flavours like sweet vanilla, citrus, caramel, toffee, and chocolate, as well as tropical and berry-like notes. At the same time, it can extend cooling sensations and intensify menthol flavours.
+
+Additionally, the fermentation-derived ingredient can reduce burnt, smoky or chemical notes, and mitigate the unpleasant off-flavours associated with high-intensity sweeteners like stevia.
+
+ClearHT isn’t MycoTechnology’s only honey truffle innovation. In 2023, it unveiled a sweetener that’s 1,500-2,500 times sweeter than sugar, with negligible calories and no aftertaste. The startup is currently scaling up its production of this ingredient and is working with manufacturers to bring it to market.
+
+It plans to commercialise the honey truffle sweetener in the North American market in 2025-26, followed by Latin America, Asia, the Middle East and Europe.
+
+“This approval marks another important step in our mission to promote healthier, better-tasting food and beverages,” said Jordi Ferre, who took over as CEO from interim chief (and current CTO) Ranjan Patnaik in December. “Our team has continued to demonstrate exceptional progress in scale-up, safety validation, and applications development in preparation for commercial availability,” he added.
+
+## MycoTechnology banks on burgeoning sweet protein category
+
+While it works to commercialise its honey truffle portfolio, its flagship ingredient, ClearIQ, is already being used by over 100 customers, including major flavour houses, co-manufacturers, distributors and CPG firms.
+
+This mycelium-derived ingredient can mitigate bitter and astringent notes in products (including the off-flavours of plant proteins) and enhance fruity and indulgent flavours. Its product applications range from alternative sweeteners, coffee, and meat and dairy alternatives to functional and energy drinks, CBD products, and extruded snacks. ClearIQ also works in chocolate, as can be seen in the sugar-free sweet dark chocolate bar launched by Macalat last year.
+
+The company was founded in 2013 and has raised $220M over several rounds, with the latest injection – an $85M Series E raise in 2022 – led by sovereign wealth fund Oman Investment Authority. That was initially earmarked to open a factory producing mycelium meat, but MycoTechnology has since abandoned its meat alternatives plan (reflective of the tough market landscape for alternative proteins) and shifted focus to its flavour and sweetener portfolio.
+
+It operates an 86,000 sq ft facility in Aurora, Colorado, which is equipped with “state-of-the-art” fermentation tanks and a tasting centre for its mycelium ingredients.
+
+Sweet proteins represent a burgeoning market brimming with potential, as consumers look to cut back on sugar without any compromises on flavour, and turn away from sweeteners riddled with health risks, like aspartame. They’re part of the larger sugar substitute market, which was valued at $8.9B last year.
+
+One of the most popular sweet proteins is brazzein, which is being commercialised by startups like Oobli and Sweegen (both American). Outside the US, Chile’s Naturannova has created a sweet protein 10 times sweeter than sweeteners like Stevia, and Israel’s Amai Proteins makes Sweelin, a precision-fermented ingredient that’s 3,000 times sweeter than sugar.",www.greenqueen.com.hk,2025-04-09,15,MycoTechnology Earns US GRAS Approval for Honey Truffle Flavour Modulator,article,0.02729181765,52,207,199.546988
+https://www.greenqueen.com.hk/hoxton-farms-bags-us3-75m-to-bring-back-fat-cultivating-it-from-animal-cells/,true,Reports on a specific event (funding round) in a news-like format.,Hoxton Farms Bags US$3.75M To ‘Bring Back Fat’ By Cultivating It From Animal Cells,"The London-based biotech taps cell biology and mathematical modelling to cultivate cruelty-free, sustainable and healthy animal fats.","3 Mins Read
+
+London-based biotech startup Hoxton Farms has raised £2.7 million (approx. US$3.75 million) in a seed funding round for its cultivated fat technology. Using cell biology and mathematical modelling, the company grows a slaughter-free and sustainable “better kind of fat” directly from animal cells in bioreactors. Hoxton Farms says their cultivated fat ingredients will help elevate the sensory and functional properties of alternative proteins.
+
+Hoxton Farms has announced a** £2.7 million (approx. US$3.75 million) seed funding round **led by San Francisco-based venture capital firm **Founders Fund** created by Peter Thiel, with participation from **Backed**,** Presight Capital**,** CPT Capital** and the dedicated alternative protein rolling fund on AngelList, **Sustainable Food Ventures (SFV)**. Several angel investors also joined the seed round.
+
+The London-headquartered biotech says that the capital will go towards expanding its interdisciplinary science team in their new lab in Hoxton, where it will continue developing its cultivated animal fat production platform.
+
+Our mathematical approach drives everything we do at Hoxton Farms. We simulate the entire process computationally, from biopsy to bacon.
+
+Ed Steele, Co-Founder, Hoxton Farms
+
+It plans to use its **proprietary computational models to reduce the cost of manufacturing its purified animal fat in bioreactors**, with the aim of building customer partnerships to supply its product to the alternative protein industry, starting with plant-based meat firms who are looking for better-tasting alternatives to plant oils.
+
+“Our mathematical approach drives everything we do at Hoxton Farms. We simulate the entire process computationally, from biopsy to bacon. This “digital twin” allows us to optimise every raw input in parallel, massively improving the cost-efficiency and performance of our cultivated fat for our customers,” explained Ed Steele, co-founder of Hoxton Farms.
+
+Hoxton Farms’ technology is aimed squarely at solving the challenge of finding low-cost, effective yet sustainable alternatives to traditional animal fat – often described as the crucial ingredient in meat that gives the sensory experience that consumers crave. Cultivated animal fat, which is grown directly from the cells of animals, would also offer the functional textural, cooking qualities and appearance that alternative proteins producers have struggled to replicate using plant-based oils and fats.
+
+Cultivated fat is the hero ingredient for meat alternatives, and it will solve a huge problem in this growing industry. We believe the future of meat alternatives will be a blend of plant-based protein and cultivated fat.
+
+Dr. Max Jamilly, Co-Founder, Hoxton Farms
+
+**“We want to bring back fat: it’s the single most important ingredient in the meat that we eat. The technology we’re developing will allow us to customise fat for any application – and we’re making it healthier too,” **said Dr. Max Jamilly, co-founder of Hoxton Farms.
+
+“Cultivated fat is the hero ingredient for meat alternatives, and it will solve a huge problem in this growing industry. We believe the future of meat alternatives will be a blend of plant-based protein and cultivated fat.”
+
+Commenting on the decision to back Hoxton Farms, Eric Scott, principal at leading investor Founders Fund, said: “The market for plant-based meat has exploded in recent years, especially during the pandemic. But plant-based meat has a long way to go – and that’s because it’s missing out on real cell-based animal fat.”
+
+**“The team’s ability to tailor the precise sensory and functional properties of fat allows them to produce exactly what their customers need. Hoxton Farms has the potential to change an industry,”** Scott continued.
+
+Plant-based meat has a long way to go – and that’s because it’s missing out on real cell-based animal fat.
+
+Eric Scott, Principal, Founders Fund
+
+While the number of startups educated to offering solutions to animal fats remains small, Hoxton Farms is by no means alone. Belgian B2B startup Peace of Meat, for instance, produces cultivated fat and texturing ingredients and has recently been bought out by Israeli cultured meat firm Meat-Tech 3D as part of its commercialisation strategy to launch hybrid alternative meats made from both plant and cell-based ingredients on the market.
+
+Another food tech, Cubiq Foods, based in Barcelona, is creating cell-based fats that are high in omega-3 fatty acids. According to some reports, Cubiq Foods are already in talks with cultivated companies such as Mosa Meat for a potential collaboration.
+
+Motif FoodWorks, on the other hand, are aiming to create a plant-based fat that has the attributes of animal-derived fats, which will help elevate the taste, texture and appearance of vegan meat and dairy alternatives.
+
+*Lead image courtesy of Hoxton Farms.*",www.greenqueen.com.hk,2025-04-09,15,Hoxton Farms Bags US$3.75M To ‘Bring Back Fat’ By Cultivating It From Animal Cells,article,0.02791871259,52,212,199.546988
+https://www.greenqueen.com.hk/mycorenas-sustainable-fungi-based-fat-mycolein/,true,Reports on a specific corporate development (Mycorena's product launch) in a news-like format.,Mycorena's Sustainable Fungi-Based Fat Mycolein Makes Its Market Debut,"Following its release in 2021, Sweden's Mycorena says its fungi-stabilized sustainable fat dubbed Mycolein, is now available for sale.","# Mycorena’s Sustainable Fungi-Based Fat Mycolein Makes Its Market Debut
+
+3 Mins Read
+
+## Following its release in 2021, Sweden’s Mycorena says its fungi-stabilized sustainable fat dubbed Mycolein, is now available for sale.
+
+Mycorena first announced its fungi-based fat that mimics animal fat in late 2021. The product earned high praise for its superior behavior and sensory qualities that outperformed plant-based fats such as coconut oil. The product, which is being marketed as Mycolein, is now ready for its retail launch under the company’s mycoprotein brand Promyc, currently available across select European stores.
+
+“Recognising the challenges faced by our partner food companies in sourcing a stable fat ingredient, in 2021, we launched the first fungi-stabilised fat as a prototype product,” Ramkumar Nair, Founder & CEO of Mycorena, said in a statement.
+
+## ‘Unparalleled benefits’
+
+“At that time, we were still determining the product’s scalability, as has been the case with many similar products launched in the market. And now, after nearly 1.5 years of development, we have successfully created a full-scale process for producing the product and are fully prepared to launch it commercially,” Nair said.
+
+The product underwent extensive trials and tasting with plant-based partners including the vegan steak producer Juicy Marbles.
+
+“We are incredibly grateful to our partner companies who have supported us with extensive verification and product development trials. It’s satisfying to hear that the addition of Mycolein has elevated their products’ palatability and sensory offerings,” Nair said.
+
+Mycorena says the product is now better than ever and holds significant potential for improving the sustainability of the food sector. Mycolein offers “unparalleled benefits,” the company says, due to its versatile nature that enhances the juiciness and flavor of any food product, including plant-based and alternative protein and meat products, “with superior qualities similar to animal fat or as a healthier fat in meat products.”
+
+## A healthier vegan fat
+
+Compared to animal fats and popular vegetable fats, Mycolein has a better nutritional profile and delivers the same, or even better organoleptic results, “making it a healthier and more desirable option.”
+
+Unlike most fats, Mycolein is also a source of dietary fiber, offering more than a 40 percent fat reduction compared to other fats. The clean label fat also contains very little saturated fat — 85 percent less than coconut fat. It joins a burgeoning designer fat category that’s seeing fermentation and cell tech advance sustainable alternatives to animal fat and palm oil.
+
+“Our fat solution stabilises emulsions, locks in all of the product’s flavours, and maintains its juiciness during cooking. Compared to conventional vegetable fats, our solution is healthier. In addition, the tailored recipe of our solution allows for the introduction of additional flavours and fortification, such as Omega 3,” says Joan Lluch Casarramona, Food Specialist at Mycorena.
+
+According to Mycorena, using mycelium biomass in its Mycolein is a novel use of the material, something the company says can revolutionize the industry. The company already operates the largest mycoprotein factory in Europe.
+
+“The potential applications of this technology are limitless. While we initially focused on enhancing food products through fat solutions, this is only the beginning,” says Sandra Zachrisson, Head of Product Innovation at Mycorena. “Our ultimate goal is to leverage this technology to unlock new, sustainable solutions for food manufacturing.”",www.greenqueen.com.hk,2025-04-08,16,Mycorena's Sustainable Fungi-Based Fat Mycolein Makes Its Market Debut,article,0.02364791438,46,203,199.546988
+https://www.greenqueen.com.hk/cultivated-fat-startup-cultimate-raises-e700000-pre-seed/,true,Reports on a specific event (funding round) in a news-like format.,"Cultivated Fat Startup Cultimate Raises €700,000 Pre-Seed","With backing from Big Idea Ventures, ProVeg International, and Realum.cloud, cultivated fat startup Cultimate has raised €700,000 in a pre-seed funding round.","# Cultivated Fat Startup Cultimate Raises €700,000 Pre-Seed
+
+3 Mins Read
+
+With backing from Big Idea Ventures, ProVeg International, and Realum.cloud, cultivated fat startup Cultimate has raised €700,000 in a pre-seed funding round.
+
+The German-based Cultimate Foods is working to upgrade meat alternatives with cultivated fat that produces the taste and mouthfeel of conventional animal products. The new funding will allow the company to scale up its production processes and fully validate its cultivated fat product solution and prepares the technology for the pilot stage.
+
+## Animal fat for plant-based food
+
+“Our ultimate goal is to deliver a game-changing ingredient for the plant-based meat industry. We are focused on developing the most important part of meat experience, fat. Cultimate will deliver all the properties of meat that are currently lacking in the available meat alternatives,” co-founder of Cultimate George Zheleznyi, said in a statement.
+
+The company has expanded its research and development team as well as launched its own laboratory in Göttingen, Germany.
+
+“I believe science is the answer to many of the problems of the food industry and, by extension, to climate change. With our technology we can give consumers the meaty taste that they want while reducing animal farming and CO2 emissions,” said Eugenia Sagué, co-founder of Cultimate, who previously held several positions in the plant-based food industry.
+
+Cultimate is the latest company focused on the hybrid market—bringing cultivated animal cell products to alternatives such as plant-based or fungi-based protein.
+
+## Sustainable food demand
+
+Demand for sustainable and ethical protein continues to rise and so is meat consumption; global meat consumption could double by 2050. The world’s leading climate and health organizations routinely urge consumers to reduce meat consumption for their health and to slow the impact of climate change. Meat production is a key producer of greenhouse gases.
+
+Cultimate says the hybrid market offers significant opportunities for the global food system, which could lower production costs as well as impact.
+
+The funding announcement follows several other funding rounds in the animal fat sector. Last month, Hoxton Farms and Nourish Ingredients both raised Series A rounds; Hoxton is using a similar cell-cultured approach and Nourish is working with microbial fermentation to replicate the texture and function of fat.
+
+It’s not just animal fat getting the tech makeover; earlier this month, C16 Biosciences, the biotech company backed by Bill Gates, announced it will launch its first consumer-facing palm oil products next year.
+
+*Lead image courtesy Cultimate.*",www.greenqueen.com.hk,2025-04-08,16,"Cultivated Fat Startup Cultimate Raises €700,000 Pre-Seed",article,0.02159008133,46,201,199.546988
+https://www.greenqueen.com.hk/actual-veggies-black-bean-burger-eurest-compass-group-catering/actual-veggies-eurest-super-greens-burger/,false,"The content is promotional and describes the platform itself, not a specific news event.",Actual Veggies Eurest - Super Greens Burger - Green Queen,Courtesy: Eurest/Actual Veggies/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,Actual Veggies Eurest - Super Greens Burger - Green Queen,article,0.01717164338,26,167,199.546988
+https://www.greenqueen.com.hk/eat-just-egg-europe-uk-launch-vegan-food-group/,true,Reports on a specific business deal and product launch with factual details.,Eat Just to Launch Mung Bean Egg in Europe with Vegan Food Group Deal,"Eat Just will soon launch its bestselling vegan egg in Europe with Vegan Food Group, which is investing £11.5M to ramp up production at its facilities.","# Eat Just to Launch Mung Bean Egg in Europe with Vegan Food Group Deal
+
+6 Mins Read
+
+## Eat Just is bringing its bestselling vegan egg to Europe after striking a distribution deal with Vegan Food Group, which is investing £11.5M ($15.2M) to ramp up production at its sites.
+
+Just Egg – the pioneering vegan egg alternative from California’s Eat Just – is crossing the Atlantic following a partnership with Vegan Food Group (VFG), which has secured exclusive rights to manufacture and distribute the mung bean egg in Europe.
+
+VFG is set to begin manufacturing the product in late 2025, and has pumped £11.5M ($15.2M) to build a fully automated line to produce Just Egg at its facility in Lüneburg, Germany (the largest dedicated plant-based factory in Europe). It will have the capacity to produce the equivalent of 500 million eggs per year.
+
+“The deal came about through a shared relationship [between] VFG and the Eat Just team. Our aligned mission and collective focus made a joint venture a no-brainer given the expertise and ambition of Eat Just complimented by VFG’s existing infrastructure across Europe,” Matthew Glover, co-founder and chairman of VFG, tells Green Queen, confirming that the product will roll out this year.
+
+“Proprietary mung bean production will be led by Eat Just, supplying this directly to VFG from its Minnesota facility,” he explains. “From that point, VFG is installing a fully automated downstream production system in Lüneburg to produce Just Egg. Other ingredients and packaging will be sourced locally.”
+
+It comes at a time when Just Egg is experiencing a surge in sales in the US market amid the mounting egg crisis, which has shot prices up to all-time highs and bolstered its vegan alternative’s sales.
+
+## Just Egg finally breaks Europe
+
+Just Egg’s journey to Europe has been long in the making. In 2018, before it even hit supermarkets in the US, Eat Just agreed to a manufacturing and distribution deal with Italian egg supplier Eurovo. This was followed by a sales and distribution agreement with German poultry giant PHW Group a year later, with the liquid mung bean egg initially slated to launch by the end of 2019.
+
+However, this was always subject to novel food regulatory approval by the European Food Safety Authority, whose expert committees deemed the product safe in October 2021.
+
+Six months later, Eat Just received approval from the European Commission, meaning no other company was allowed to use mung bean proteins for egg alternatives in the region for five years unless it goes through the same novel food process. At the time, the firm had teased a Q4 launch of the product.
+
+Now, with the VFG partnership, the food tech unicorn is finally clearing all the hurdles that have hampered its European arrival.
+
+VFG was formed in early 2024 as a holding company looking to become “a vegan Unilever“. It is the parent company of VFC, Meatless Farm, Clive’s Purely Plants, and Tofutown, and will now expand its footprint with the Eat Just deal.
+
+“The brand positioning and proposition sits perfectly alongside the existing VFG portfolio of brands, products and eating occasions,” says Glover. “Our strategy is consolidating a portfolio of exciting products and brands, to which Just Egg sits perfectly.”
+
+Through its investment, VFG will enhance automation, extend shelf life, cut waste, and improve product quality at its facilities in the UK and Germany. It will also support retailers and foodservice partners with “next-gen innovation and operational excellence”.
+
+“VFG will be making the majority of the upfront investments in capital expenditure and marketing to launch the brand in Europe,” Glover says.
+
+## Avian-flu-fuelled egg crisis boosts Eat Just sales
+
+The Europe announcement comes just as Just Egg sees “increases in sales like we didn’t see in the past” in the US, according to Eat Just co-founder and CEO Josh Tetrick.
+
+The current bout of avian flu has wrecked the conventional egg industry in the US, with over 167 million birds culled since February 2022. Prices have continued to rise, reaching a record high of $6.23 per dozen in retail in March. In some cities, each egg costs $1 now.
+
+With egg shelves empty, if Americans want eggs, they only have a few choices, Tetrick told Green Queen in February: “One, don’t eat them. Two, you know, have applesauce. Or three, have Just Egg.”
+
+The company says it’s already sold the equivalent of 500 million chicken eggs and captured 99% of the market for alternatives in the US, and the egg shortage has brought about a windfall for Eat Just’s mung bean innovation. In January alone, Just Egg’s sales grew five times faster than in the past year, while 56% of shoppers returned to buy more (a three-point increase from 2024). Most shoppers (91%) putting it in their basket, meanwhile, are neither vegan nor vegetarian.
+
+“We have some of the largest chains in the country reaching out to us – on the foodservice side, the convenience store side – saying they don’t know when this is going to end, and they want to bring in something that’s more reliable and more permanent, i.e., what we’re doing,” Tetrick said. “This is a real moment in time for the plant-based industry to prove that it’s up to the challenge.”
+
+VFG CEO Dave Sparrow echoed this sentiment following its link-up with Eat Just. “Our partnership with Eat Just marks a significant milestone, aligning perfectly with our ambition to transform plant-based food across Europe,” he said, as reported by the Grocer.
+
+## Just Egg to initially launch in the UK and Germany
+
+The egg crisis isn’t just restricted to the US – in Europe, the cost of eggs has reached its highest in at least a decade, reaching €268.5 ($292) per 100kg last month. As people seek cheaper protein sources than meat, the demand for eggs continues to increase, even if supplies don’t.
+
+“We will be targeting a competitive pricing structure in comparison to the animal-based category equivalent, whilst we will be comparable if not cheaper than the current vegan liquid egg market in Europe,” says Glover.
+
+Europe’s plant-based egg market is set to grow by 40% annually to reach $3.88B in 2031, so the opportunity for disruptors like Eat Just is there. Here, it will compete with fellow vegan liquid egg producers Crackd (UK), Perfeggt (Germany) and Vegge (Italy).
+
+That said, the industry isn’t without its challenges. British brand Oggs, known for its aquafaba, has marketed a liquid whole egg alternative, though it hasn’t been in stock in supermarkets for several months now. VFG’s Sparrow, though, is confident that Just Egg is up to the task. “There are other egg replacements on the market, but quality-wise, there’s nothing that can stack up against Eat Just,” he said.
+
+“The UK and Germany are the immediate priority given our extensive distribution, which is already in place, and then we’ll roll out across other key markets,” reveals Glover, who says it’s too early to comment on the impact of the US’s tariff war.
+
+“European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively,” added Tetrick.
+
+Eat Just, which reformulated its mung bean egg to deliver greater flavour and functionality last year, will take solace in the success of fellow American plant-based giant Beyond Meat, which entered the European market in 2018. While the vegan burger maker has had a tough couple of years, its foodservice partnerships in Europe have been a constant bright spot; for example, Beyond Meat is on multiple McDonald’s menus across the continent.
+
+Meanwhile, another US plant-based pioneer, Impossible Foods, is hoping to bring its ‘bleeding’ burger to Europe soon, having cleared key food safety assessments last year. It will now undergo a public consultation period before seeking final approval from the EU Commission and its member states.
+
+*This story was updated to include comments from Vegan Food Group’s Matthew Glover.*",www.greenqueen.com.hk,2025-04-15,9,Eat Just to Launch Mung Bean Egg in Europe with Vegan Food Group Deal,article,0.03401419799,63,221,199.546988
+https://www.greenqueen.com.hk/intake-foods-south-korea-funding-precision-fermentation-grape-yeast/,true,Reports on a specific event (funding round) in a news-like format.,"Grape Yeast, CRISPR Heme & Egg Proteins: Intake Raises $9M to Reimagine Food","South Korea's Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and egg proteins.","# Investors Bet $9M on Korean Startup’s Precision-Fermented Grape Yeast Proteins
+
+4 Mins Read
+
+## South Korean alternative protein pioneer Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and egg proteins.
+
+Seoul-based food tech leader Intake is expanding its alternative protein portfolio to include precision fermentation, raising ₩13.5B ($9.2M) in its latest funding round to advance this effort.
+
+The parent company of plant-based meat maker Innocent and sugar-free konjac jelly brand Sugarlolo, Intake has developed a yeast strain from locally grown grapes with 1.5 times higher protein than conventional yeast, designed to replace whey protein. It’s also working on recombinant meat and egg proteins.
+
+The Series C round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners, and takes its total raised to $20M.
+
+“As consumer interest in healthy eating habits continues to rise, industry attention toward advanced alternative food technologies is surging,” said Kim Hyun-kyu, a senior analyst at CJ Investment. “Intake, led by food science entrepreneurs from Seoul National University, has successfully developed patented alternative food ingredients and commercialised them.”
+
+## Intake working on several protein suites
+
+Founded in 2013 by Han Nok-yeob, Intake specialises in alternative proteins across both B2B and B2C channels. Its move into precision fermentation comes at a time when investors are betting their dollars on the technology over plant-based proteins or cultivated meat.
+
+Globally, fermentation-derived protein startups received 43% more capital in 2024, against a 64% drop for plant proteins and 40% decline for cultivated meat.
+
+The firm is leveraging precision fermentation to produce what it calls “first-generation protein powders” for “second-generation alternative proteins” like meat, dairy and egg alternatives. Its “super protein” yeast strain is derived from grape yeast. It is earmarked to replace whey from cow’s milk.
+
+“It is a naturally derived wild-type strain that has been enhanced through adaptive evolution and processed into a protein ingredient. We use Saccharomyces cerevisiae as the base strain,” said Han. After enhancing the strain, it optimises and cultivates the fungi. This is followed by the harvesting and disruption of cells to extract protein, and the processing of the material for various applications.
+
+“Since the strain is naturally evolved and not classified as GMO, it falls outside major regulatory concerns,” he explained. “Nevertheless, we are preparing all necessary data to obtain the US FDA’s NDI (New Dietary Ingredient) and GRAS (Generally Recognized As Safe) approvals to ensure there are no safety issues.”
+
+Additionally, Intake is working on heme protein – a primary component known to give beef its red colour and meaty flavour – by leveraging CRISPR-based gene editing and expression in native strains. Plant-based meat giant Impossible Foods also uses precision fermentation to produce heme protein for its beef analogues.
+
+The firm is also developing albumen, or egg white protein, via the technology. California’s The Every Company and Finland’s Onego Bio are leading this space, with the former selling recombinant egg proteins for a few years now, and the latter being cleared to sell its ingredient in the US recently.
+
+## Alternative proteins heat up in South Korea
+
+Intake’s whey protein replacer is currently in its early commercialisation phase, but the company has its sights set on the North American market for 2026, given “it is the largest and most advanced market in the whey-related protein segment”.
+
+It will use the Series C funds to supercharge this effort, with a focus on accelerating the R&D and global infrastructure expansion specifically for the microbial protein business.
+
+“This Series C funding is proof that our alternative food technologies and products have earned consumer and market trust,” said Han. “Our goal is to finalise the development of core microbial-based alternative food technologies, positioning them as a viable alternative to the conventional food industry.”
+
+Intake’s existing businesses, which also include hydration brand Vital Water, netted the firm ₩22.4B ($15.2M) in revenue last year, achieving a 30% annual growth rate. Under its Innocent brand, it sells vegan dumplings, meatballs and falafels, among others.
+
+The firm plans to “apply our protein ingredients across” its B2C brands, but its primary focus will continue to be on the B2B side.
+
+It’s also leading a government-backed project to develop plant-based and cultivated fish products. The five-year research project is fuelled by a ₩29B ($21M) investment by the Ministry of Oceans, and involves two other startups and five universities. Here, Intake will introduce edible ingredients to mimic the taste and texture of salmon and tuna using “blue protein” derived from seaweed and kelp.
+
+“Our goal for 2025 is to commercialise yeast-derived concentrated protein as a replacement for whey protein,” said Han. “Starting in 2026, we plan to develop heme protein, albumin, and whey alternatives through both GMO and non-GMO tracks.”
+
+Its investment comes as alternative proteins become more popular in South Korea. Experts believe it could be one of the countries that issue regulatory approval for cultivated meat this year, with significant public investment going into this sector. Cultivated seafood company CellMeat filed for approval in early 2024, while Simple Planet has indicated that it aims to obtain the green light this year too.",www.greenqueen.com.hk,2025-04-11,13,Investors Bet $9M on Korean Startup's Precision-Fermented Grape Yeast Proteins,article,0.02907042726,54,205,199.546988
+https://www.greenqueen.com.hk/dairy-free-ice-cream-yali-bio-precision-fermentation-fat-mista-growth-hack-food-tech-event/,true,Reports on a specific event (Yali Bio's presentation at MISTA Growth Hack event) with news-style reporting,Want Better Dairy-Free Ice Cream? This New Startups Says It's All About Good Fat,"Yali Bio unveiled its precision-fermented fat at the MISTA Growth Hack event, debuting the alternative with a dairy-free ice cream.","# A Better Dairy-Free Ice Cream: Yali Bio Showcases Precision-Fermented Fat at Food Tech Event
+
+4 Mins Read
+
+## Californian food tech startup Yali Bio unveiled its precision-fermented fat at the MISTA Growth Hack event in San Fransisco, debuting the alternative with a dairy-free ice cream. Now, it plans to roll out its fat to manufacturers looking to elevate their plant-based offerings.
+
+Months after joining MISTA, a food tech innovation platform, to accelerate its goal and facilitate partnerships with other manufacturers, Yali Bio has unveiled a precision-fermented fat at MISTA’s Growth Hack event via a dairy-free ice cream.
+
+Founded in 2021, Yali Bio engineers alternatives to animal and certain plant-based lipids and fats that are key to the taste and texture of products like cheese, desserts and baked goods, as well as meat. The ice cream that demonstrated this solid fat – developed in partnership with MISTA supports including Givaudan, Ingredion and AAK – ran out in less than an hour.
+
+## A fat for better-tasting meat and dairy alternatives
+
+Yali Bio described the fat as having a “pale, buttery colour and neutral flavour”. Thanks to its precision fermentation tech, qualities like the melting point of the fat – which is crucial for baked goods – can be fine-tuned to suit various applications.
+
+The company adds that it can be used to enhance the taste, texture, cooking performance, nutritional qualities and environmental credentials of “entire food categories”, including non-dairy butter, cheese, baked goods and candies. Expanding on the health aspect, Yali Bio’s precision-fermented fat boasts benefits over other plant-based oils: for example, it has half the saturated fats and five times the monounsaturated fats found in coconut oil, a widely used ingredient in vegan dairy products.
+
+The importance of taste and texture in plant-based meat and dairy can hardly be overstated. For instance, a recent Mintel survey revealed that flavour is the biggest deterrent (48%) to trying meat alternatives in the US, followed by nutrition (35%). Similarly, Kroger data collated by the Plant Based Foods Association and insights firm 84.51° (covering 60 million US households) found that texture is what consumers dislike the most about vegan food.
+
+Having received positive feedback on the ice cream time and again at the event, Yali Bio founder and CEO Yulin Lu touched upon this aspect as well. “It was great that the ice cream was so popular, but we were especially pleased that so many people applauded the taste and texture.”
+
+To advance its mission, the company tapped former Impossible Foods executive Don DeMasi as its senior VP for engineering and biomanufacturing. The alt-meat giant has built its success upon its own precision-fermented, iron-containing ingredient called heme, which helps its burgers bleed and provides the metallic taste associated with meat.
+
+DeMasi is focusing on building biomanufacturing capacity and process development to help scale production. Yali Bio, which raised $3.9M in seed funding last year to take total investment to $5M, is currently building a new lab and looking to offer its fat to food manufacturers in a B2B business model. It hopes to reach full production capacity within the next year or two, barring any regulatory hurdles. The startup says the use of plant-based ingredients instead of cell cultivation makes for a much simpler regulatory process.
+
+## The fat comeback
+
+Yali Bio is part of a growing number of companies working in the alt-fat space. At this year’s SXSW Syndey, Australia’s Nourish Ingredients showcased Tastilux, a “breakthrough fat” made from naturally occurring lipids scaled through precision fermentation to help deliver the same taste and texture as conventional meat.
+
+While these aspects are key, so are the environmental credentials. Yali Bio argues its fat is better for the planet than its dairy or coconut counterparts, since it can be made efficiently via techniques and equipment similar to the ones used to brew beer, with “very low greenhouse gas emissions and very high supply chain transparency”.
+
+This is the target of palm oil substitutes like PALM-ALT, developed by Edinburgh’s Queen Margaret University and – like Yale Bio’s fat – touted as a game-changer for baked goods due to the ability to remain solid at room temperature. Palm oil is directly linked to tropical deforestation (which is responsible for 20% of all GHG emissions annually) and wildfires, but it accounts for 40% of all oil produced. Present in half of all supermarket items across multiple categories, its production is set to increase by 50% by 2050.
+
+Other companies innovating with fermentation-based palm oil alternatives include British firm Clean Food Group, New York-based C16 Biosciences (where DeMasi used to previously work), Dutch startup NoPalm Ingredients, and Estonia’s startup Äio. Meanwhile, German biotech firm Colipi is using precision fermentation to turn yeast into ‘Carbon Oil’.
+
+“Anything that enables us to move from an animal-based agriculture to an animal-free world using biomanufacturing is a worthy pursuit,” Edward Shenderovich, managing partner at lead investor Essential Capital, told TechCrunch last year. “Yulin identified an important pain point in the adoption of plant-based, fermented and cultivated food. Most cultivated meat is just proteins, and we like to eat fat. Fat has been demonised, but it is making a comeback.”",www.greenqueen.com.hk,2025-04-08,16,Yali Bio: Precision-Fermented Alt-Dairy Fat Debuts at Food Event,article,0.02804443076,48,214,199.546988
+https://www.greenqueen.com.hk/mondelez-clif-bar-kids-lawsuit-greenwashing-climate-neutral/,true,Reports on a specific event (lawsuit against Mondelez) in a news-style format.,"Clif Bar’s Climate Halo Was Built on Offsets – Now, It’s Under Fire","Mondelēz International is facing a major lawsuit alleging that it falsely claims climate neutrality on Clif Bars, pushing offsets into further scrutiny.","# Can You Trust A ‘Climate Neutral’ Label? Clif Bar Lawsuit Puts Food Marketing on Trial
+
+5 Mins Read
+
+## Confectionery giant Mondelēz International is facing a major lawsuit alleging that it falsely claims climate neutrality on Clif Bars, pushing offsets into further scrutiny.
+
+As false marketing lawsuits on food companies continue to surge, Mondelēz International has found itself in hot water for the third time in just over 12 months over its claims on product packaging.
+
+The CPG giant is facing a class-action lawsuit alleging that it falsely advertised its Clif Kid ZBar and ZBar Protein SKUs as “climate-neutral”, causing consumers to shell out extra money because they believed they were buying something sustainable.
+
+Filing the complaint in the US District Court for the Northern District of Illinois, plaintiff Cynthia Salguero and her lawyers argue that Mondelēz’s claim is “false and misleading because the product’s manufacturing and distribution results in substantial carbon emissions, other greenhouse gas emissions, and harm to the climate”.
+
+The complaint alleges that the manufacturing, marketing and transportation of the Clif Kid bars in question result in the emission of 54,000 tonnes of CO2e per year. According to the US Environmental Protection Agency, that equates to the annual emissions of about 12,600 gas-powered cars.
+
+## Mondelēz criticised for relying on carbon offsets
+
+A key issue is the use of carbon offsets and credits to rely on the climate neutrality claim. These instruments are highly controversial, with most offsetting programmes linked to greenwashing and deemed ineffective.
+
+The eco messaging on the Clif Bars is therefore “unjustified” due to the “fundamental flaws in the offsetting market and the kinds of projects in which [the] defendant purportedly invests,” the suit argues.
+
+Some of the “foundational issues” with this market include inaccurate accounting, crediting offsets for projects that would have occurred regardless of the investment, non-immediate speculative emissions reductions that would occur over decades (at best), and impermanent projects that are subject to disease, natural disasters, and human intervention.
+
+“Inaccuracy and fraud are widespread within the offset industry,” the complaint reads. “[The] defendant either knew or should have known of the fundamental unreliability of offsets, yet chose to rely on offsets in making its ‘climate neutral’ representation.”
+
+Last year, the Integrity Council for the Voluntary Carbon Market – a watchdog for the industry – ruled that a third of all carbon credit projects based on renewable energy methodologies are ineligible. Around the same time, the Science Based Targets Initiative (SBTi), the de facto regulator of corporate net-zero goals, described carbon credits as largely “ineffective”.
+
+## Lawsuit highlights lack of clearly defined standards
+
+The plaintiffs aren’t just seeking compensation from Mondelēz, but are demanding a jury trial and requesting declaratory and injunctive relief.
+
+This is because the company’s statements “exceed the scope of mere puffery or a trivial marketing ploy” – in this case, Mondelēz is being accused of charging a premium based on the purported eco credentials.
+
+Salguero and other customers would have reasonably believed that the “climate-neutral” label meant the product “does not exert a negative impact on the environment nor contribute to climate change or degradation”. Had they known that the claim was “not true”, they wouldn’t have purchased the products or would have paid “substantially less”, the complaint contends.
+
+Indeed, as more and more people express concerns about climate change, they’re willing to pay extra for greener products. Nearly half of consumers (46%) globally are buying more sustainable items, and 80% are happy to pay more for them, according to PwC.
+
+It raises the big question around climate neutrality: how do you define the term? According to the UN, it entails balancing emissions so they are equal to, or less than, the emissions removed. The plaintiff argues that, unlike “carbon neutral”, the term “climate neutral” isn’t as concrete, and can be interpreted widely by those without extensive knowledge about the topic.
+
+## A tipping point for food packaging?
+
+This is why Mondelēz’s label fell into the “difficult to interpret” category of “unqualified, general environmental benefit claims” that the Federal Trade Commission’s (FTC) Green Guides warn companies against making.
+
+The FTC itself is looking to update these guidelines to help companies avoid deceptive marketing, and to provide clearer definitions and greater consumer protection around terms like “carbon neutral” and “net zero” – although some fear that these changes may not materialise under the Trump administration.
+
+The case could end up setting a precedent for future lawsuits around sustainability claims in food marketing, which will only continue to grow in number. Such legal disputes have been surging for a while now – in 2011, 53 class-action lawsuits related to food packaging were filed, but between 2020 and 2022, this rose to over 200 per year.
+
+Mondelēz itself has been subject to two major lawsuits since the start of 2024. Early last year, it was accused of knowingly relying on child labour and slavery and deceiving consumers with packaging that claimed it “supports” or “helps” farmers. Later in the year, the company agreed to pay $12M to settle a claim that its Clif Bar packaging contained misleading health claims.
+
+It’s also one of 11 defendants named in a lawsuit accusing the food industry of causing illnesses in kids by engineering ultra-processed foods to be as addictive as cigarettes.
+
+With consumers more wise to greenwashing and lawmakers, from the EU to the state of California, strengthening rules around environmental claims, could this new lawsuit usher in a food packaging overhaul for the better?",www.greenqueen.com.hk,2025-04-22,2,Can You Trust A ‘Climate Neutral’ Label? Mondelēz Lawsuit Puts Food Marketing on Trial,article,0.02953844505,55,216,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/simpliigood-salmon/,false,"The content is a description of the Green Queen platform and its focus, not a news article reporting a specific event.",Simpliigood-Salmon - Green Queen,Courtesy: SimpliiGood,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,Simpliigood-Salmon - Green Queen,article,0.01670796367,26,174,199.546988
+https://www.greenqueen.com.hk/australian-plant-proteins-liquidation-my-co-acquisition/australian-plant-proteins-liquidation-my-co-acquisition-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",australian-plant-proteins-liquidation-my-co-acquisition-1 - Green Queen,Courtesy: Australian Plant Proteins,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-01,23,australian-plant-proteins-liquidation-my-co-acquisition-1 - Green Queen,article,0.01727598661,26,170,199.546988
+https://www.greenqueen.com.hk/food-systems-countdown-report-2024/,false,Reports on a specific event (release of a food systems report) with factual information and analysis.,All Countries Suffer From Some Form of Malnutrition: Inaugural Global Food Systems Report Highlights Critical Issues,"A new report creates accountability for national food systems with a range of indicators that offer ""the first descriptive picture of what’s going on in the world’s food systems across all countries.""","# All Countries Suffer From Some Form of Malnutrition: Inaugural Global Food Systems Report Highlights Critical Issues
+
+6 Mins Read
+
+## A new report creates accountability for national food systems with a range of indicators that offer “the first descriptive picture of what’s going on in the world’s food systems across all countries.”
+
+What is The Food Systems Countdown Initiative (FSCI)? It’s an initiative born out of the 2021 U.N. Food Systems Summit. Despite the controversies, the event put the problems, challenges, and opportunities of our current food systems squarely on the table. Attendees and boycotters alike agreed something needed to be done and fast to make our food systems greener, fairer, and healthier.
+
+The problem? Despite the importance of food systems in reining in climate change and biodiversity loss, reducing poverty and hunger, and ensuring a more sustainable and resilient future, “decision-makers across sectors lack the means to assess their food systems, guide action or evaluate progress”, according to the scientists behind FSCI.
+
+So a veritable who’s who of food systems experts came together to collaborate on this initiative.
+
+FSCI is led by Jessica Fanzo of Columbia University Climate School (read my recent interview with Jess here), World Food Prize laureate Lawrence Haddad of the Global Alliance for Improved Nutrition (GAIN), Jose Rosero Moncayo of the U.N. Food and Agriculture Organization (FAO), and Mario Herrero of Cornell University College of Agriculture and Life Sciences and the Cornell Atkinson Center for Sustainability.
+
+## So how did they determine the state of the world’s food systems?
+
+They developed a monitoring architecture using five broad themes: diets, nutrition, and health; environment, production, and natural resources; livelihoods, poverty, and equity; governance; and resilience.
+
+They split these themes into three to six sub-topics, which then get further divided into 50 individual indicators. That includes the usual suspects like greenhouse gas emissions and crop yields and new/innovative ones like the share of the urban population living in cities that have signed onto the Milan Urban Food Policy Pact and the Government Effectiveness Index, which measures the quality of public service.
+
+For example, under “livelihoods, poverty, and equity”, there are four sub-topics: employment, social protection, rights, and poverty and income. Then under “employment”, there are two indicators, underemployment rate and unemployment rate, both for rural areas.
+
+## Why is this a “Big Deal”?
+
+“Most countries (over 130 at my last count) have put together food system transformation pathways, but there was no existing data system they could go to in order to prioritise across actions in those plans or monitor changes over time in response to actions taken,” Kate Schneider, lead author of “The state of food systems worldwide in the countdown to 2030” paper published in
+
+Nature, told me via e-mail.
+
+“There was also no accountability built into the UNFSS outcomes, so there was no way to monitor food systems and see if any change is actually happening,” added Kate, a Research Scholar at the Johns Hopkins University School of Advanced International Studies.
+
+What the FSCI team has done is to “put together a set of indicators that offer a starting menu to track progress at national or global levels” that provides “the first descriptive picture of what’s going on in the world’s food systems across all countries”, said Kate.
+
+## What are the findings?
+
+“Nowhere can claim a trophy for success on all fronts – every country, region, and income group has both positive and not so great things going on in their food systems relative to peer countries and globally.” This is the overarching finding, according to Kate.
+
+
+The folks behind the FSCI have also identified three broad findings.
+
+- Every country struggles with at least one form of malnutrition, from undernutrition to diet-related noncommunicable disease, and many countries suffer from more than one.
+- Some findings are obvious (social protection is an important safety net, high-income countries tend to be above average on most indicators) while others are more counter-intuitive. The latter includes how Mozambique and Uganda, two low-income countries, do much better across all indicators than just their income would suggest, and how Northern America and Europe have better than average results on governance indicators but also the lowest share of countries with a national food system transformation pathway.
+- Some critical data gaps need to be filled. This also includes taking into consideration livelihood indicators that can capture the welfare of food system workers beyond agriculture such as measures of decent work, gender equity and violations of human rights.
+
+*NB:* *A helpful note on the numbers – FSCI uses “median” (the middle value in a data set) instead of “mean” (average). Some say this is a better measure on many issues because it doesn’t get influenced by the extremes. *
+
+More detailed findings below.
+
+## The Good, The Bad, and The Gaps
+
+- In 54 out of 140 countries with data, over half the population cannot afford a healthy diet. This is mainly because of big differences in income and not the cost of a healthy diet.
+- Only 29 countries out of 187 explicitly recognise the right to food.
+- Low- and middle-income countries generally do not have enough fruits and vegetables for their populations to meet dietary recommendations. For example, the global median for vegetable availability is 210 grams per person per day. In low-income countries, this goes down to just 128 grams per person per day. In Chad, this number is a shockingly low 35.5 grams.
+- High-income countries have widespread availability of the ultra-processed foods that are bad for your health. They consume more sugar-sweetened soft drinks and also use more pesticides.
+- Health-related food taxes exist in 38 countries that are spread across all continents and income groups. (
+*Note from Thin: experts have found that these do work.*) - Total food system emissions are generally increasing and remain high, despite global commitments to reduce emissions and the pressing need to do so.
+- Pesticide application has increased in many countries. This could boost productivity but also worsen environmental pollution and further harm human health.
+- In 20 countries, less than two-thirds of agricultural lands have sufficient integrity of agricultural ecosystems to maintain key activities like crop pollination, pest regulation, and soil protection.
+- Food systems use about 40% of global ice-free land and up to 55% of ocean area and about 70% of global freshwater.
+- Most countries don’t have adequate agricultural biodiversity. A global median of just 14% of agricultural land attains a minimum level of species diversity.
+- Only 4 countries approach equitable distribution of landownership between men and women. In 18 countries out of 99 with data, the share of land owned by women is less than 10%.
+- Food system workers commonly earn low incomes and face poor working conditions, and many food supply chains are characterised by power imbalances, which contribute to inequities in livelihoods and access to food.
+- Income is an important indicator but not everything. Indicators such as sustainable nitrogen management, vegetable yields, or women’s landholdings, do not show any clear connection with national gross domestic product.
+- There are clear regional patterns. Sub-Saharan Africa, and to a lesser extent Southern Asia, tend to have less desirable values on most measures.
+- There are also several data gaps. Data for indicators like diet quality, biodiversity, and those under livelihood and resilience, tend to be sparse. Overall, Oceania is the region with the greatest scarcity in data. Data on food safety, country-level food loss and waste, food production and supply that include aquatic and wild foods, and pollution from solid waste and packaging materials are also lacking.
+- In general, countries with fewer indicators available are small island nations (such as Caribbean and Pacific islands), very small high-income countries (such as Brunei, Monaco, and Singapore), and countries recently experiencing conflict (such as Eritrea and Syria).
+
+## What now?
+
+For the next seven years (2023–2030), FSCI says it “plans to publish annual updates, incorporate new indicators to fill the remaining gaps and carry out further analyses”. Publications in the next two years will focus on understanding country-level performance.
+
+*This is an edited and web-adapted version of the 27th January 2024 edition of the Thin Ink newsletter, a weekly publication on food, climate, and where they meet by journalist Thin Lei Win – subscribe here.*",www.greenqueen.com.hk,2025-04-02,22,All Countries Suffer From Some Form of Malnutrition: Inaugural Global Food Systems Report Highlights Critical Issues,article,0.03681938839,51,216,199.546988
+https://www.greenqueen.com.hk/michelin-star-vegan-restaurants-nyc-london/michelin-star-vegan-restaurants-nyc-london-5/,false,"This is a description of the Green Queen platform, not a news article.",michelin-star-vegan-restaurants-nyc-london-5 - Green Queen,Courtesy: Evan Sung,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,michelin-star-vegan-restaurants-nyc-london-5 - Green Queen,article,0.01707041713,26,170,199.546988
+https://www.greenqueen.com.hk/lypid-kitchen-phytofat-vegan-disney-moana-2-world-premiere/,true,Reports on a specific event (Lypid Kitchen's debut at Moana 2 premiere) in a news-like format.,Disney Serves Up Vegan Pork Baos at Moana 2 World Premiere,"Californian food tech startup Lypid has debuted its consumer brand via a partnership with Disney, serving vegan pork baos at the Moana 2 world premiere.","# Vegan Fat Startup & Disney Team Up to Serve ‘Piggy Baos’ at Moana 2 World Premiere
+
+4 Mins Read
+
+## Californian food tech startup Lypid has debuted its consumer brand via a partnership with Disney, serving vegan pork baos at the Moana 2 premiere in Hawai’i.
+
+At the world premiere of Disney’s latest record-breaking film, Moana 2, Pua wasn’t the only pig that stole the show.
+
+Stars, filmmakers, and attendees were among the first groups to taste the BBQ Pork Piggy Bao, a new retail product by Californian brand Lypid Kitchen, which centres around an innovative vegan pork fat.
+
+It’s the retail-focused arm of food tech startup Lypid, which is known for its plant-based animal-like fats. The baos – the brand’s first product line – were on the menu at the Lanikuhonua Cultural Institute in Kapolei (situated on the Hawaiian island of O’ahu), where people gathered to celebrate the sequel to Walt Disney Animation Studio’s 2016 hit, Moana.
+
+Since the premiere in late November, Moana 2 has turned out to be a Thanksgiving record-breaker at the box office, and banked $389M globally in its first weekend – behind only fellow Disney megahit Deadpool & Wolverine.
+
+“We are thrilled to collaborate with Disney for the Moana 2 World Premiere, a celebration of connection and harmony that aligns perfectly with our mission,” said Lypid co-founder Jen-Yu Huang.
+
+## Lypid Kitchen celebrates Asian classics
+
+Lypid’s produces hard fats that have the taste and texture of animal fats and coconut oil, but without the environmental or health detriments. It is low in saturated fat, and contains zero trans fats or hydrogenation.
+
+Its patented microencapsulation technology incorporates and extends flavour delivery into vegan fats, and can retain them even through the cooking process. PhytoFat is a structured fat that is low in saturated fat and has a very high melting point, making it suitable for a range of applications, including plant-based meat, dairy and baked goods.
+
+With Lypid Kitchen, the startup is focusing on Asian comfort foods with a better-for-you, plant-based approach. The BBQ Pork Piggy Bao is intended as a twist on the sweet and savoury char siu bao, a dim sum classic.
+
+“At Lypid Kitchen, we’re reimagining favourite Asian comfort foods to offer authentic flavours that everyone can enjoy, while also caring for the planet,” said Huang.
+
+The bao is now available for pre-order on Lypid Kitchen’s website, priced at $14.99 for a four-pack. Moreover, the brand will introduce the saturated-fat-free product on retail shelves in February 2025.
+
+## Alternative fats solve major pain points
+
+Lypid, which has raised over $4M from investors, has several other products, which are all geared towards foodservice. These include pork belly slices in original and smoky flavours, which it debuted in March last year, braised pork belly, thick-cut bacon, and smoky BBQ crumbles.
+
+And earlier this year, it rolled out plant-based meatballs, which it said can be used in various cuisines, including American, Italian, and Asian fusion.
+
+These products are available at over 500 locations globally. Burger patties made from PhytoFat have been served as part of several menu items at Louisa Coffee outlets in Taiwan since 2022. Its pork belly was part of a pasta dish at Ikea Taiwan for a limited time this year, and its offerings can also be found at Taiwanese airline company EVA Air.
+
+Fats are becoming increasingly important in the alternative protein space, as consumers clamour for more realistic taste and texture attributes in meat and dairy analogues, while improving health outcomes.
+
+Edinburgh’s Palm-Alt is emulsifying non-tropical oils with proteins and water to give them more ‘saturated’ properties, while London-based vegan meat maker THIS has come up with an olive-oil-based emulsion to reduce the level of saturated fat in its chicken, beef and pork analogues.
+
+Several others are working on planet- and health-friendly hard fat alternatives, whether via a combination of plants, or through fermentation. These include NoPalm Ingredients, C16 Biosciences, PALM-ALT, Äio, and Melt&Marble, among others.",www.greenqueen.com.hk,2025-04-09,15,Moana 2: Disney Serves Up Vegan Pork Baos with Animal-Like Fat at Premiere,article,0.02500195461,51,212,199.546988
+https://www.greenqueen.com.hk/lypid-pork-belly-phytofat/,true,Reports on a specific event (Lypid's product debut) in a news-like format.,Lypid Debuts Pork Belly Made With Patented PhytoFat,U.S.-based food-tech company Lypid unveiled vegan pork belly made from its patented PhytoFat at the recent Future Food-Tech summit held in San Francisco earlier this month.,"# Lypid Debuts Pork Belly Made With Patented PhytoFat
+
+3 Mins Read
+
+## Taiwanese-U.S. food-tech company Lypid unveiled vegan pork belly made from its patented PhytoFat at the recent Future Food-Tech summit held in San Francisco earlier this month.
+
+The product ist the first release of Lypid’s upcoming line of plant-based products. According to Dr. Jen-Yu Huang, Lypid’s co-founder and CEO, there is a lack of solid, whole-cut alternative proteins on the market. “Our Pork Belly will revolutionize the food industry and provide environmentally conscious options for diners who crave the texture, taste, and mouthfeel of pork belly,” he said. Dr. Huang was recently included in the 2022 Forbes “30 Under 30” list.
+
+## Vegan pork belly
+
+Lypid’s pork belly marks the company’s entry into the plant-based meat market. Dr. Michelle Lee, Lypid’s Co-founder and CTO, explained that the company combined its patented PhytoFat with a unique fibrous protein alternative to create an authentic pork belly experience. Several celebrated Bay Area chefs have begun testing the plant-based pork belly, with the goal of introducing the product to menus in the near future.
+
+The Pork Belly was served at the Future Food-Tech summit with Adobo Garlic Fried Rice prepared by San Francisco Marriott Marquis’ Executive Chef David Hollands and Executive Sous Chef Bernardita Gotis. “When it’s cooked, it behaves like pork belly – it becomes crispy and doesn’t solidify immediately,” Hollands said. “Not all vegan products perform like the real thing.”
+
+Sonalie Figueiras, *Green Queen*‘s founder and editor in chief tasted the pork belly at the summit and said: “As someone who grew up in Hong Kong, I’ve eaten my fair share of pork belly, I was amazed. The texture was uncanny and it is savoury like animal fat.”
+
+PhytoFat recently took home the first-place prize for “Ingredient Innovation” at FoodBev Media’s World Food Innovation Awards in 2023. The company’s Pork Belly was also a finalist in the “Plant-based Product” and “Technology Innovation” categories.
+
+Last August, more than 500 Louisa Coffee shops across Taiwan introduced vegan burgers made with Lypid’s proprietary vegan PhytoFat. The company raised more than $4 million in seed funding last spring to accelerate its product development and expansion plans.
+
+## Pork successors loom large
+
+Pork is the most widely consumed meat in the world, specifically across Asia. It makes up 36 percent of total global meat consumption, according to the USDA. But as consumers seek to diversify their protein, sustainable options are taking priority. Hong Kong-based Omni Foods is seeing success with its plant-based pork in Asia and the U.S., among other markets.
+
+Last month, the U.K. saw the country’s first cultivated pork debut. BSF Enterprises said its subsidiary 3D Bio-Tissues had successfully created a steak made from pork cells.
+
+Not all companies are thriving, however. Last week, cultivated pork producer New Age Eats announced it was ceasing operations.
+
+“Creating the experience of meat without slaughter is extremely difficult,” New Age founder and CEO Brian Spears said in a statement. “We start with biotech borrowed from human health applications designed for high-cost, low-volume products. We worked to flip to low-cost, high-volume products. That is expensive, takes time, and needs a lot of patient capital.”",www.greenqueen.com.hk,2025-04-08,16,Lypid Debuts Pork Belly Made With Patented PhytoFat,article,0.02307182928,45,203,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/,true,"This is a weekly column that rounds up the latest sustainable food innovation news, not a single news article.","Future Food Quick Bites: Earth Day, 30 Under 30 & Spirulina Salmon","In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.","# Future Food Quick Bites: Earth Day, 30 Under 30 & Spirulina Salmon
+
+6 Mins Read
+
+## Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Purple Carrot’s partnership with Fable Foods, Gosh!’s new points-based packaging, and SimpliiGood’s spirulina-based salmon.
+
+## New products and launches
+
+Plant-based meal company **Purple Carrot** has added **Fable Foods**‘s Pulled Shiitake mushrooms to its lineup, including the Bluff Bourguignon Stew and BBQ Burnt Ends kits.
+
+US non-dairy creamer brand **Laird Superfood** has released a larger 750ml pack of its functional-mushroom-infused coffee creamers, which come in Unsweetened, Sweet & Creamy, Cinnamon and Vanilla flavours.
+
+In the UK, ready-to-eat vegan food brand **Gosh!** has revamped its packaging with a new ‘Plant Points’ system aimed at supporting the goal of eating 30 plants a week. Each point denotes the inclusion of a fruit, vegetable, whole grain, legume, or seed, and each of the brand’s products has a minimum of six points.
+
+To mark Earth Day (April 22), Dutch cultivated pork startup **Meatable** has joined forces with **Food Tank**, the **United Nations Global Compact**, and **The Hunger Project** to tackle climate change and global hunger through the food system.
+
+Also in honour of Earth Day, Indian plant-based brand **Blue Tribe** – backed by actress **Anushka Sharma** and cricketer **Virat Kohli** – has launched an Eat Green Initiative to promote sustainable eating. The weeklong campaign (April 22-28) sees employees and influencers share recipes made with the company’s products.
+
+At the ongoing Expo 2025 Osaka, members of Japan’s **Cultivated Meat Future Creation Consortium** are showcasing 3D-printed cultured meat and an at-home marbled meat maker, aiming to commercialise the products by 2031.
+
+## Company and finance updates
+
+Indian plant protein manufacturer **Proeon Foods** has secured a €1M grant from the Province of South Holland, as part of the European Regional Development Fund, for its EGGcellent project. The startup is working with precision fermentation firm **Vivici**, **Applikon Biotechnology**, and **Planet B.io** to develop an egg alternative for industrial baking applications.
+
+**Relsus**, a Singaporean producer of functional plant-based ingredients, has opened a commercial-scale manufacturing facility in Ujjain, India.
+
+In Europe, cashew cheese maker **Quevana** has opened a 2,400 sq m facility in Segovia, Spain, which will double its capacity to over 400,000 units of fermented dairy-free cheese each month.
+
+Swiss vegan seafood startup **Catchfree** has raised $1.45M in seed funding to scale up production and commercialise its plant-based shrimp, fish burgers, and fish bites this summer.
+
+Elin Roberts and Christopher Kong, the co-founders and co-CEOs of British tempeh startup **Better Nature**, have been named in the Art & Culture of **Forbes**‘s **30 Under 30** list.
+
+Armed with a $4M grant from the Israel Innovation Authority, **AlgaeCore Technologies**‘s **SimpliiGood** has secured European approval to commercialise its spirulina-based smoked salmon alternative. It is now pursuing clearance in the US too, has pilots with several companies, and will launch its first products as part of private-label brands within the next six months.
+
+Alternative protein think tank **The Good Food Institute** is experiencing a change at the top, with CEO Ilya Sheyman departing in June. Jessica Almy, senior VP of policy and government relations, will take over as interim chief as the organisation hunts its next CEO.
+
+Likewise, at US molecular farming pioneer **Moolec**, co-founder Gastón Paladini has stepped down as CEO.
+
+Californian vegan frozen foods maker **Sunday Supper** has expanded its executive team, adding Spencer Oberg as CEO, Matt Williams as head of sales, and Chris Hays as CMO, as it kickstarts a $2.5M seed funding round.
+
+Meanwhile, the Canadian province of Nova Scotia has invested $5M in the newly opened **Neptune Bioinnovation Centre** in Dartmouth. The 4,738 sq m facility will offer precision fermentation and spray drying capacity, and is set to create over 2,400 jobs and contribute $334M to the region’s annual GDP.
+
+Event organiser **Emerald Expositions** has acquired the **Plant Based World Expo** and its media platform, **Plant Based World Pulse**, from **JD Events** for an undisclosed sum. The deal includes both the North American and European editions of the show.
+
+## Research and policy developments
+
+Amid the hike in dairy sales in the UK, plant-based milk is also on the rise for the first time since 2022, with sales volumes up by 2.1% between February 2024 and 2025. Oat milk is the leader, with a 7.2% growth in that period – it’s set to take 40% of the non-dairy market this year, according to **Kantar**.
+
+In related news, British premium bakery chain **Gail’s** has dropped the surcharge on soy milk after a **PETA** campaign, offering the alternative for free from May 21. However, it will still ask customers to pay 40-60p extra if they want oat milk.
+
+The **US Department of Agriculture** has cancelled the $3B Partnerships for Climate-Smart Commodities programme that aimed to promote environmentally friendly farming practices. The revocation of the Biden-era initiative is part of the Trump administration’s sweeping climate rollbacks.
+
+In Canada, meanwhile, candidates from all four major political parties will participate in an election debate about animal protection today (April 23), organised by a group of animal welfare organisations, including **Animal Justice** and **World Animal Protection**.
+
+In its TrendTracker 2024 report, food giant **Cargill** found that 73% of consumers want their governments to set stricter environmental standards for the chocolate supply, just as European plant-based chocolates and desserts grew by 25% annually between 2019 and 2023.
+
+Swapping out red meat for plant-based alternatives and choosing non-dairy milks can help cut the average Australian household’s emissions by six tonnes a year, research by the **George Institute for Global Health** has found.
+
+Finally, researchers from **Novonesis** and the **Technical University of Denmark** suggest that the bacteria in lactic acid could help reduce off-flavours and degrade anti-nutrients in plant-based dairy products, enhancing their taste profile and nutrient bioavailability.",www.greenqueen.com.hk,2025-04-23,1,"Future Food Quick Bites: Earth Day, 30 Under 30 & Spirulina Salmon",article,0.02921922475,61,227,199.546988
+https://www.greenqueen.com.hk/israel-meat-tech-set-acquire-cell-cultured-fat-company/,true,Reports on a specific corporate action (acquisition) in a news-like format,First Alt Protein Industry Acquisition: Israel’s Meat-Tech 3D Set To Purchase Cell-Cultured Fat Company,"Meat-Tech 3D, an Israeli cultivated meat food tech, has just signed a letter of intent to acquire a company developing cultured fat products.","# First Alt Protein Industry Acquisition: Israel’s Meat-Tech 3D Set To Purchase Cell-Cultured Fat Company
+
+3 Mins Read
+
+Meat-Tech 3D, an Israeli cultivated meat food tech, has just signed a letter of intent to acquire a company developing cultured fat products. The company to be purchased by Meat-Tech has come up with a proprietary stem-cell-based technology that enables the production of animal fats in a bioreactor. Meat-Tech says that this acquisition will help the firm accelerate its clean meat offerings and speed up commercialisation.
+
+Meat-Tech will purchase all the target company’s shares for around** US$17.5 million**, in a combination of cash and equity, a portion of which will be milestone-based, the Ness Ziona-based cultivated meat startup revealed in a press release. **The target company uses stem cells to produce various cruelty-free animal fats, including those from cattle, chicken and geese. **
+
+Founded in 2017, Meat-Tech is focused on creating a range of animal-free proteins without the need for slaughter, using its proprietary bio-printing technology to deposit layers of cells, scaffolding and cell-nutrients in a 3D structured format.** It says that it expects this acquisition to help expand its line of clean meat products, accelerate development and shorten times to reach market readiness. **
+
+“We expect the cultured fat technology to offer significant R&D synergies and help us realize our vision of development and production of a variety of cell-based foods using more sustainable production technologies,” said Sharon Fima, CEO and CTO of Meat-Tech.
+
+“Cultured fats are a promising candidate to be amongst the first cell-based products to be launched at scale,” added Steve H. Lavin, chairman of the board at Meat-Tech.
+
+We expect the cultured fat technology to offer significant R&D synergies and help us realize our vision of development and production of a variety of cell-based foods using more sustainable production technologies.
+
+Sharon Fima, CEO & CTO of Meat-Tech
+
+Meat-Tech also says that amid the growing expectation for “hybrid” plant-based and animal cell-based products, it expects that the purchasing of the cultured fat firm will **open up more market opportunities to collaborate with alternative protein companies that are incorporating both plant and cell-based ingredients. **Meat-Tech has not confirmed which company it is looking to acquire at this stage.
+
+While the cultivated protein sector is still in its nascent stage, there are an emerging cohort of startups dedicated to cell-based fats, which are considered crucial to elevate the desired taste and texture of all types of alternative meats.
+
+Cultured fats are a promising candidate to be amongst the first cell-based products to be launched at scale.
+
+Steve H. Lavin, Chairman of the Board of Directors at Meat-Tech
+
+Last month, Berkeley, California-based Mission Barns, having developed a scalable way to cell-culture sustainable, antibiotic-free, safe and humane meat and fat that is identical to its conventional counterparts, began launching taste tests in the San Francisco Bay Area. Participants of the trial will be able to taste what is the world’s first bacon and cultivated fat.
+
+Another startup, Cubiq Foods, based in Barcelona, is creating cell-based fats that are high in omega-3 fatty acids. According to some reports, Cubiq Foods are already in talks with cultivated companies such as Mosa Meat for a potential collaboration.
+
+As food safety becomes a top concern in the wake of the coronavirus pandemic, which has exposed the meat industry’s vulnerabilities, consumers, industry watchers and governments alike are keen to watch the development of the cultivated protein sector.
+
+*Lead image illustration and design by Green Queen Media.*",www.greenqueen.com.hk,2025-04-09,15,First Alt Protein Industry Acquisition: Israel’s Meat-Tech 3D Set To Purchase Cell-Cultured Fat Company,article,0.02522519407,48,212,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-2-2/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-1504-2 - Green Queen,Courtesy: This,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-2 - Green Queen,article,0.01683447522,26,175,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-kost-capital-bodil-siden/,false,"This is an interview with a VC, not a news article reporting a specific event.",5 Minutes with A Future Food VC: Kost Capital's Bodil Sidén,"We speak to future food investor Bodil Sidén, general partner at Kost Capital, about alternative proteins and the venture capital landscape.","3 Mins Read
+
+## In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+
+*Bodil Sidén is a General Partner at Kost Capital.*
+
+## What future food technologies most excite you?
+
+Using machine learning and artificial intelligence (AI) to improve scalability and predictability.
+
+Many novel technologies in food are still too expensive to reach healthy unit economics and scalable business mode. This will be changed with AI and the difference now compared to the first waves of food tech is that food tech companies can be AI-first companies.
+
+## What are three future food verticals you are actively looking at for 2025?
+
+- Functional ingredients that can improve our favourite food.
+- Digital infrastructure and AI that can take steps towards ‘food as software’.
+- Food safety and traceability in a world with challenged supply chains.
+
+## What do you consider the food tech sector’s greatest achievement in the past five years?
+
+Initiating a market. Everything will happen in the coming five to 10 years, because it’s important and it’s urgent. And it would have been a lot harder without the first waves of food tech’s incredible effort to develop and apply the technology that sets the foundation of how we will develop the future of food.
+
+## If you could wave a magic wand, how would you fix plant-based meat?
+
+Better, clean, nutritious inputs that can improve texture and flavour.
+
+## What’s the top trait you look for in a founder?
+
+Impatience.
+
+## The One That Got Away: What is the deal you wish you had gotten into, but didn’t?
+
+I think Planted is doing a super cool job with taste, texture and mouthfeel, and have come far in terms of scalability.
+
+## What do you consider your most successful future food investment so far?
+
+It’s like naming your favourite child… but I am really bullish about our bean-free coffee company Rest, led by the amazing David Cerami.
+
+## What has been your most disappointing investment so far?
+
+We launched in 2024 – so far, all our investments have been performing really well. So it’s probably ahead of us – and that’s okay – because it’s a natural part of early-stage VC. The most important thing is to learn from your mistakes and try to not repeat them.
+
+## What do people misunderstand/get wrong most about VC?
+
+This is a tough one… I believe there’s something about risk-taking in VC that might be misunderstood sometimes. We’re obviously in the business of taking risks – but it needs to be in causation of the potential upside, and I rarely like to take both product and market risk.
+
+And as a founder, it’s important to present not only your steps towards the next round but the long-term play with your business and how you plan to navigate through each step.
+
+## What is the most ‘future food’ thing you have eaten this month?
+
+I had several feijoa fruits in New Zealand, an incredible fruit and a strong reminder that the future of food is within what’s already out there. There is an incredible amount of regional food that’s unutilised and better suited for the future instead of global, over-standardised and processed food.
+
+## Where is your favourite climate-forward restaurant/dish/place to eat anywhere in the world?
+
+I’m very excited about Eric-Alan Rapp and Anne-Marie Søbye Rapp’s Sloppy Jo’s wrap – delicious grab-and-go food that’s good for you and the planet. I also love everything that the Farmacy team is doing.
+
+## What’s your ‘why’? What motivates you to do what you do?
+
+I’m very passionate about equality and equal opportunities. At Kost, we’re committed to bringing better food for more people, and I’m all for finding better, affordable food for more.
+
+Food is the key that can unlock so many areas – feeding more with less, reducing obesity, improving health and planetary boundaries, providing work opportunities at scale, and, of course, bringing people together.",www.greenqueen.com.hk,2025-04-10,14,5 Minutes with A Future Food VC: Kost Capital's Bodil Sidén,article,0.02521147953,49,202,199.546988
+https://www.greenqueen.com.hk/meatech-cultured-chicken-fat/,true,Reports on a specific corporate development (MeaTech's production of cultured chicken fat) in a news-like format.,MeaTech Is Now Churning Out 100% Pure Cultured Chicken Fat,Israeli startup MeaTech is now able to produce over half a kilogram of cell-based chicken fat in a single production run.,"# MeaTech Is Now Churning Out 100% Pure Cultured Chicken Fat
+
+3 Mins Read
+
+Israeli startup MeaTech is now able to produce over half a kilogram of cell-based chicken fat in a single production run. According to the firm, the prototype is the first example of 100% pure cultivated fat biomass grown in this quantity outside of an animal, and brings the food tech one step closer to commercialising realistic hybrid alternative proteins.
+
+MeaTech has revealed it is now producing 700 grams of cell-based chicken fat biomass in one single production run. The manufacturing technology is based on Peace of Meat’s platform, the Belgian cultivated fat startup that the Israeli food tech acquired last year. MeaTech claims that this is the “first public demonstration of growth in a single run of this quantity of 100% pure cultivated cell biomass.”
+
+## Cell-based fat will unlock meaty taste
+
+MeaTech says its latest achievement brings it one step closer to creating better-tasting, realistic alternative proteins. While current plant-based alternatives on the market have grown in popularity, some consumers remain unconvinced, citing the lack of “meaty” mouthfeel and texture. And for the Israeli startup, the key to unlocking the flavour and taste that consumers love about real meat is animal fat.
+
+It says that its cultivated chicken fat can be used not only to develop whole-cut marbled cell-based meats, but also bring about “hybrid” products by combining plant-based protein ingredients with cultured fat.
+
+“The product, pending novel foods approval, is designed to be just like conventional chicken fat. Our shorter-term goal is that this type of cultured chicken cells can be commercialized by MeaTech in strategic hybrid product development collaboration,” shared David Brandes, managing director of MeaTech subsidiary Peace of Meat.
+
+“Today’s preliminary production success brings us one step closer to our longer-term goal of changing human diets towards more sustainable, yet equally savory, food choices,” he added.
+
+## Cultivated fat production plant
+
+Looking ahead, MeaTech, which has recently filed to get its cell-based fat production method patented in the US, says it wants to build out its cultivated fat production abilities. By 2022, the startup hopes to build a pilot plant dedicated to churning out slaughter-free animal fat cultured directly from cells.
+
+“The production capabilities we have demonstrated today are a successful step in line with our strategy of developing a pilot plant for cultivated fat production, which we are planning for 2022,” revealed MeaTech CEO Sharon Fima.
+
+It will complement the startup’s cultivated protein platform, which includes bioprinted cell-based meats such as marbled steak. The startup most recently revealed it is now also in the R&D process to create cell-based pork, which it plans to commercialise with Israel’s biggest non-kosher pork producer and supermarket chain Tiv Ta’am.
+
+*All images courtesy of MeaTech.*",www.greenqueen.com.hk,2025-04-09,15,MeaTech Is Now Churning Out 100% Pure Cultured Chicken Fat,article,0.02326945198,45,202,199.546988
+https://www.greenqueen.com.hk/cost-of-living-media-plant-based-prices-agenda-setting/,false,Reports on a specific topic (media influence on plant-based food prices) with analysis and expert opinions.,Cost of Living: Have UK Media Narratives Driven Up Plant-Based Prices?,Is media coverage about the cost of living and the decline of the plant-based sector driving up prices and influencing consumer outlooks?,"# Cost of Living: Has the UK Media Narrative Around Plant-Based Affected Consumer Sentiment Over Prices?
+
+8 Mins Read
+
+## Several mainstream UK outlets have run stories about the decline of the plant-based sector, ascribing it to dwindling demand and increased prices. Is the media narrative influencing consumer sentiment against vegan products and affecting sales?
+
+“Mum ditches being vegan because plant-based food is ‘ridiculously expensive’”
+
+“Shoppers face ��vegan premium’ at supermarkets as prices of plant-based products rise 18%.”
+
+“Has the vegan bubble burst? Sales stagnate in UK as brands withdraw plant-based products”
+
+“As sales of plant-based foods stutter, four influencers share how not eating meat left them ill, bloated and stopped their periods”
+
+I could go on and on. These are headlines from four prominent British newspapers – Metro, the Evening Standard, the Guardian, and the Daily Mail – ranging from November 2022 to November 2023, all highlighting the sales decline of vegan products in the UK over the last couple of years, as a result of the cost-of-living crisis and resultant inflation.
+
+It’s not untrue – plant-based meat alone has seen sales drop by £38.4m, with volume down by 4.2%. But it’s the way these headlines are presented that is problematic. It’s not just plant-based food that has faced a windfall. While fresh meat was among the fastest-growing grocery categories in the UK last year, with sales swelling by £352.5M, this was doubtless due to the hike in prices of meat too.
+
+A spending calculator by Sky News, which takes into account figures from the UK’s Office for National Statistics, reveals that prices of beef mince are up 7%, bacon is 12.4% more expensive, and pork sausages cost 11.4% more compared to December 2022. It also shows that meat-free sausages are 3.4% cheaper.
+
+Plus, the UK is consuming less meat and dairy than ever recorded, a trend attributed to inflationary pressures. But the sensationalised manner of reporting undertaken by many media outlets, including some of the aforementioned ones, begs the question: have consumers turned away from plant-based partly due to the narrative built around them?
+
+A new 2,000-person survey by Opinium, on behalf of British-Irish law firm Browne Jacobson, has found that 39% of UK adults are discouraged from buying plant-based products due to the cost, with 54% finding them more expensive. We asked a few experts about this outlook, and how consumers really feel about the issue.
+
+## Are consumers worried about vegan food prices?
+
+Opinium’s research was carried out to see whether consumer habits are being driven by the cost-of-living crisis, issuing a call to action for plant-based manufacturers to have strategies to expand market share and diversify product portfolios.
+
+“There is a growing body of evidence showing that cost remains one of the main barriers preventing consumers switching to a plant-based diet, such as last year’s Smart Protein Project survey, which found that although more than half of European consumers are eating less meat, 38% found plant-based products too expensive,” says Helen Breewood, research and resource manager at the Good Food Institute Europe.
+
+Chris Bryant, co-founder of London-based insights firm Bryant Research, calls this a “pretty positive” explanation of the plant-based slowdown. “Stakeholders on our side are looking to this narrative to explain some otherwise-concerning retail numbers for the category,” he reveals. A 1,000-person survey carried out by his agency last year suggested that price was the second-most common reason for the reduced intake of meat alternatives in the UK.
+
+Matthew Glover, co-founder of the newly formed Vegan Food Group (formerly VFC) and the Veganuary campaign, agrees that there is some truth to the argument. “It’s clear from the data that consumers are increasingly buying on promotion, or choosing private-label options,” he notes, before adding: “But this is happening across most categories due to the cost-of-living crisis, so not necessarily just a plant-based issue.”
+
+And that’s a point lost in the media narrative – as well as the Opinium research, which didn’t ask participants if they were quitting expensive foods to save on costs. “The rise in the cost of living affects consumers’ approach to many products – both food and non-food items, and both plant-based and meat products,” explains Peter Rixon, senior PR manager for ProVeg International. “However, statistics from the UK’s Department for the Environment, Food and Rural Affairs (Defra) issued late last year shows that the rise in the cost of living is specifically causing people to reduce their meat consumption.”
+
+## It’s not just plant-based prices – meat was hit harder
+
+It makes for a more optimistic narrative, as Bryant puts it. “It is true that plant-based meat is more expensive than conventional meat,” he notes. “*But* food inflation has hit conventional meat much harder than plant-based meats, because animals require more agricultural resources.” This means that while inflation has hurt short-term alt-meat sales, it’s likely to benefit the category in the long term, as it has closed the price gap with conventional meat.
+
+How about private label, then, as Glover mentions? “With UK data showing supermarket own-label sales grew twice as fast as branded goods last year, we’ve seen British supermarkets take the opportunity to help make plant-based food more affordable by launching a range of own-label products over the last few weeks,” says GFI Europe’s Breewood. “Retailers are increasingly seeing the value of this market, and we hope this trend will continue beyond Veganuary.”
+
+ProVeg’s Rixon, meanwhile, offers the example of Lidl in Germany, where the discount retailer announced plans to align the prices of its vegan own-label Vemondo’s products with their animal-based counterparts. “We have welcomed this approach and are excited to learn that more retailers in Germany are following this example, such as Aldi Süd. We hope this picks up across Europe, including the UK,” he states.
+
+The Opinium survey wasn’t without limitations – the questions didn’t differentiate between whole-food plant-based products and meat and dairy analogues, so it’s hard to gauge what consumers thought of when answering them.
+
+“The Smart Protein survey also found that, in certain parts of Europe, a growing number of people are eating products such as legumes and quinoa as well as plant-based meat and dairy products,” explains Breewood. “However, the increasing popularity of plant-based analogues suggests they offer an easy switch away from conventional meat and dairy, particularly for consumers who value the convenience these products can offer.”
+
+## Are price hikes a result of the agenda-setting theory?
+
+Within the muddled media landscape, Bryant offers an alternative perspective: “The idea is that the plant-based slowdown (which undeniably has happened to some extent in the last couple of years) is due to temporarily tough economic conditions, rather than a fundamental shift in consumer interest/attitude towards the category.”
+
+Breewod believes the prices of vegan food are driven by the sector’s infancy, along with a lack of infrastructure dampening companies’ efforts to scale up, which would, in turn, help reach price parity with meat and dairy. “However, it is also possible that unhelpful and misleading narratives are causing some people to think twice before switching to plant-based foods,” she adds.
+
+Asked if ProVeg believed media coverage has an influencing effect on plant-based price hikes, Rixon says the organisation “can not say whether, and to what extent” that is true. “The UK media narrative is mixed,” he offers. “With peer-reviewed journals regularly producing papers on both the health and environmental benefits of plant-based foods, we see corresponding reports in UK media that reflect those findings. There are also, of course, media reports that seek to promote meat and dairy products.”
+
+Glover has a similar viewpoint. While unsure that the agenda-setting theory is at play here, he’s certain that the narrative has helped “dampen interest”. “The meat and dairy industries have got their act together over the past few years, and they’re winning the hearts and minds PR battle unfortunately,” the Veganuary founder explains.
+
+“They have a 100-year start [and] deep pockets, and consumers want to believe that eating animal products is okay,” he adds. “Commercially, they have everything stacked in their favour with economies of scale, favourable subsidies, and retailers happy with lower margins for animal-based, compared to plant-based.”
+
+## How can vegan brands bounce back?
+
+So, how can vegan companies fight back? “With hindsight, the plant-based sector should have invested in checkoff programs to counter the meat/dairy misinformation campaigns to try to level up the playing field,” notes Glover, who recently revealed that he is now working on such a programme.
+
+According to Browne Jacobson senior associate and food and drink head Sam Sharp, consolidation is key. “There is potential for increased M&A activity in areas of the plant-based market that are showing resilience or growth, such as indulgent categories or products offered by discount retailers,” he says. “Companies might look to acquire or invest in brands that have successfully navigated the current economic climate or are aligned with consumer trends towards healthier and more sustainable options.
+
+A recent report by Oghma Partners revealed that M&A activity in the wider food and beverage sector increased in 2023, despite inflationary pressures and VC uncertainty. Deal count was up from 74 in 2022 to 116 in 2023 – a 57% jump – while the estimated value climbed by 20% to reach £2.1B.
+
+There have already been some major acquisitions this year, involving industry leaders like v2food (Australia), Next Level Burger and Nutpods (both US). But perhaps even more eye-catching is the deal i",www.greenqueen.com.hk,2025-04-02,22,Cost of Living: Have UK Media Narratives Driven Up Plant-Based Prices?,article,0.04039916151,65,219,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-4-2/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2304-4 - Green Queen,Courtesy: Purple Carrot,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-4 - Green Queen,article,0.01680528279,26,174,199.546988
+https://www.greenqueen.com.hk/category/alternative-fats-oils/,false,Contains multiple articles with 'Read More' links rather than a single news article,Alt Fats - Green Queen,"Alternative Fats & Oils made from cellular agriculture and fermentation breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Alt Fats
+
+Alternative Fats & Oils made from cellular agriculture and fermentation breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Dutch startup Mosa Meat has filed a novel food regulatory application for its cultivated beef fat in the European Union.
+The maker of the world's first cultivated beef burger has applied for market authorisation in its home region.
+!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Meat analogue maker The Better Butchers has signed a letter of intent with Genuine Taste, a student-founded cultivated fat startup, to develop hybrid meat.
+Ahead of its impending acquisition by Canadian cellular agriculture group Cult!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israel's Gavan Technologies has closed an $8M Series A funding round to commercialise its plant-protein-based animal fat alternative in Europe.
+To transform the taste, texture, and nutritional profile of vegan dairy and bakes, Gavan!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Lypid has debuted its consumer brand via a partnership with Disney, serving vegan pork baos at the Moana 2 premiere in Hawai'i.
+At the world premiere of Disney's latest record-breaking film, Moana 2, Pua!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A plant-based diet low in fat can reduce hot flashes and weight in postmenopausal women much more effectively than animal proteins.
+Replacing meat, dairy and eggs with plant-based foods – regardless of whether they're classed as healthy!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canberra-based Nourish Ingredients has partnered with Chinese fermentation specialist Cabio Biotech to produce and distribute its precision-fermented fat alternative.
+Highlighting American fears of falling behind China in the biotech!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK deep tech startup MicroLub has closed a £3.5M ($4.5M) funding round to replace fats and oils with its plant-based microgels.
+Oil and water may not go together, but who says they have to?
+For one British startup, water can!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British cosmetics manufacturer THG Labs has partnered with Clean Food Group to develop beauty and personal care products with eco-friendly oils made from food waste.
+THG Labs, the product development division of British personal care!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Estonian startup Äio has closed a €6.1M ($6.8M) funding round to build a facility for its fermentation-derived alternatives to palm oil and animal fats.
+Transforming agricultural and woodworking waste into oils to replace planet-harming!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Fat is key to flavour, texture and functionality, but health and climate problems are pushing the need for sustainable alternatives. However, this industry faces its own challenges.
+We're living in a world where half of all supermarket!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+California's Mission Barns has developed a novel bioreactor that is easy to scale and can lower the cost of cultivated meat, with regulatory approval imminent ahead of its planned market launch.
+Moving away from the conventional!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dutch startup NoPalm Ingredients has raised €5M ($5.4M) in a seed funding round to accelerate production of its sustainable palm oil alternative.
+The investment round was led by Rubio Impact Ventures, and co-led by Oost NL, Fairtree!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New Zealand dairy cooperative Fonterra has teamed up with Australia's Nourish Ingredients to develop dairy and non-dairy products with the latter's precision-fermented Creamilux fat.
+In a new trans-Tasman partnership, Fonterra will!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Researchers in Hong Kong have developed a fungi-derived fat alternative that can decrease the fat content of a product and improve gut health and metabolic benefits.
+The alt-fat world has been blossoming lately. Microbes, microalgae,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Boston-based AI food tech company The Live Green Co is tackling infant nutrition and gut health with a human breast milk fat and a postbiotic ingredient made from precision fermentation.
+A year after announcing its precision!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swedish food tech startup Melt&Marble has moved into new headquarters and scaled up production of its precision-fermented fat, which can be used in alternative meat and dairy applications. The company is aiming for a 2025 launch in the!-->…
+
+Read More...
+
+Read More...
+
+Swiss startup Cultivated Biosciences has secured $5M in seed funding to scale up the development of its yeast-derived fermented cream, in preparation for a 2025 launch in the US.
+The financing round – which brings total funding to $6.5M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With seed oils on the back burner and olive oil questioned for its climate impact, one company is banking on microalgae, and to convince you, it has sought the help of a three-Michelin-starred chef.
+We're having a fat moment. People are!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian startup Yali Bio has created what it claims is the world's first breast milk fat made from yeast, using precision fermentation to allow infant formulas to more closely match the nutrition provided by human milk.
+Yali Bio,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York-based C16 Biosciences has received a $3.5M grant from the Bill and Melinda Gates Foundation, in addition to a $1M investment in October, to expand its Palmless platform and accelerate its path to regulatory approval.
+C16!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New research highlights the beneficial role of plant-based diets that are high in protein and fat in slowing weight gain. Could it be a natural counter to now-popular weight management drugs?
+Last year saw the astronomical rise of drugs!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Alt Fats - Green Queen,article,0.03882293714,27,290,199.546988
+https://www.greenqueen.com.hk/mission-barns-to-start-taste-tests-of-its-cell-based-bacon-pork-fat-2/,true,Reports on a specific event (taste tests of cell-based bacon) with factual details and quotes.,Mission Barns To Start Taste Tests Of Its Cell-Based Bacon & Pork Fat,"Berkeley, California-based food tech Mission Barns is planning to start tastings of its cell-based bacon and pork fat this month.","3 Mins Read
+
+Berkeley, California-based food tech Mission Barns is planning to start tastings of its cell-based bacon and pork fat this month. The startup is now discussing partnerships with leading food companies to use its cultured animal fat, grown in bioreactors using its proprietary technology, with plant-based components to create “hybrid” alternative meats that are cruelty-free and sustainable, yet unrivalled in terms of taste.
+
+Founded by Eitan Fischer and David Bowman in 2018, Mission Barns is one of the few cultivated food tech startups focused on developing cruelty-free animal fats. **Using cells that have been isolated from animals and placed in a warm cultivator, the startup grows the cells into meat or animal fat by feeding it nutrients, vitamins, sugars and proteins**.
+
+Having developed a scalable way to cell-culture sustainable, antibiotic-free, safe and humane meat and fat that is identical to its conventional counterparts, the company now wants to test its products. **This month, Mission Barns will be launching outdoor ****taste tests**** at two restaurants in the San Francisco Bay Area**, where participants will be able to be the first to try what is the world’s first cell-based bacon product and cultivated fat.
+
+The startup also shared that it is now in talks with food manufacturers to add its cultivated animal fats into plant-based meats in order to elevate the experience of next-gen alternative proteins.
+
+“**The fat really drives the sensory experience you get when you bite into a piece of bacon and delivers that distinct meaty pork flavour, whereas the plant-base provides texture**,” Fischer told *FoodNavigator*, adding that the hybrid final product is an alternative protein that is more cost-efficient to produce, which will accelerate the process of commercialisation.
+
+In addition to working with plant-based producers, the company shared with the publication that it is also in talks with traditional pork manufacturers, including some of the largest pork firms in the world.
+
+The fat really drives the sensory experience you get when you bite into a piece of bacon and delivers that distinct meaty pork flavour, whereas the plant-base provides texture.
+
+Eitan Fischer, Co-Founder & CEO of Mission Barns
+
+“We’re looking for the right partner for each major application to bring products to market, so we’d be licensing out technology to the partnership to commercialise these products together,” Fischer shared with *FoodNavigator*.
+
+Last month, British food tech Higher Steaks debuted the world’s first cultivated pork belly prototype and the second cell-based bacon after Mission Barns. The company utilised a hybrid technique that combined animal cells with plant-based proteins and fats.
+
+We’re looking for the right partner for each major application to bring products to market, so we’d be licensing out technology to the partnership to commercialise these products together.
+
+Eitan Fischer, Co-Founder & CEO of Mission Barns
+
+Mission Barns is again not alone when it comes to cultivating animal fats, though there is fewer competition in this area. Cubiq Foods, a Barcelona-based startup, is creating cell-based fats that are high in omega-3 fatty acids.
+
+The development of these alternative pork fats and cuts of meat in the cultivated industry is a huge breakthrough, given that pork supplies have been threatened by both the coronavirus pandemic, which has hit slaughterhouses particularly hard, and the ongoing African swine fever outbreak.
+
+Since last year, plant-based companies have already been eyeing the gap in the pork market, with the likes of Impossible Foods debuting plant-based pork, while Beyond Meat and Omnipork make significant inroads into China, the world’s largest pork producer and consumer.
+
+*All images courtesy of Mission Barns. *",www.greenqueen.com.hk,2025-04-09,15,Mission Barns To Start Taste Tests Of Its Cell-Based Bacon & Pork Fat,article,0.02502876374,49,216,199.546988
+https://www.greenqueen.com.hk/low-carb-vegan-diet-weight-loss-ozempic-study/,true,Reports on a specific study and its findings in a news-like format,Plant-Based Diet Rich in Fats & Protein Shows Promise as ‘Nature’s Ozempic’,Plant-based diets high in protein and fat slow long-term weight gain. Could it be the natural counter to drugs like Ozempic?,"# Plant-Based Diet Rich in Fats & Protein Shows Promise as ‘Nature’s Ozempic’
+
+3 Mins Read
+
+### New research highlights the beneficial role of plant-based diets that are high in protein and fat in slowing weight gain. Could it be a natural counter to now-popular weight management drugs?
+
+Last year saw the astronomical rise of drugs like Ozempic, a medication originally prescribed to treat diabetes, but which was found to have significant weight-loss properties. The main active ingredient that appears to prevent weight gain or even induce major weight loss, semaglutide, works by mimicking the GLP-1 hormone, thereby reducing insulin resistance, prolonging the feeling of fullness and curbing appetite.
+
+But as the year went on and the popularity of Wegovy and other weight loss-specific semaglutide-drugs became all the rage on social media, so did the reported number of side effects of the drug. These included nausea, stomach pain, vomiting and diarrhoea.
+
+Now, a new study is showing that there might be a natural alternative. Plant-based diets that focus on protein and fats, and are low in carbohydrates, might just be the prescription-free answer to keeping the pounds off in the long term.
+
+## What’s a low-carb vegan diet?
+
+Scientists at Harvard University found that low-carb vegan diets, which are mainly made up of plant-based proteins and fats and minimal refined starches and sugars, could play a “critical role in modulating long-term weight change.”
+
+The study, published in the journal *JAMA*, included more than 120,000 participants and involved self-reported diet updates and weight changes every four years, spanning from the year 1986 to 2018.
+
+While these vegan diets were low in carbohydrates, they weren’t devoid of them either. Sources of healthy carbs included those “from whole grains and other plant-based foods”.
+
+**Related: ***Vegan diets improve heart health, twin study shows*
+
+## Not all low-carb diets are created equal
+
+Most interestingly, the team found that not all low-carb diets were effective in managing weight gain in the long term. While almost all low-carb diets were associated with some level of weight loss in the short term, only the primarily plant-based group was “significantly associated with slower long-term weight gain”.
+
+“The key takeaway here is that not all low-carbohydrate diets are created equal when it comes to managing weight in the long-term,” explained the paper’s senior author Qi Sun, associate professor in the Department of Nutrition.
+
+“Our findings could shake up the way we think about popular low-carbohydrate diets and suggest that public health initiatives should continue to promote dietary patterns that emphasise healthful foods like whole grains, fruits, vegetables.”
+
+**Related:** *Why you should join Veganuary? It’s better for your health, science says*
+
+## Could low-carb vegan diets be ‘nature’s Ozempic’?
+
+These findings come at a time when boosting GLP-1 is a major area of interest as a solution to managing weight gain. The hormone has come into focus due to the rise of Ozempic and other GLP-boosting semaglutide pharmaceutical drugs as a weight management tool.
+
+It could be that GLP-1 boosting diets may be an effective natural solution by itself, with the Harvard study showing the promise that low-carb vegan diets could have.
+
+One of the reasons why the plant-based cohort in the study could have seen a slower weight gain trend could be because many vegan whole foods are rich in gut-healthy fibre, which provides satiety and has been shown to increase GLP-1 secretion. High-protein and high-fibre vegan foods deliver a double dose of this effect, such as legumes and beans. Avocado, a fruit loaded with heart-healthy fats and fibre, also activates the hormone.",www.greenqueen.com.hk,2025-04-08,16,Plant-Based Diet Rich in Fats & Protein Shows Promise as ‘Nature’s Ozempic’,article,0.02486365134,49,203,199.546988
+https://www.greenqueen.com.hk/category/coffee/,false,Contains multiple articles with 'Read More' links rather than a single news article,Coffee - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Craft Coffee Shops,"Browsing Category
+
+# Coffee
+
+Seattle startup Atomo Coffee has raised $7.8M in Series B funding to ramp up sales of its 50:50 beanless coffee blend via international partnerships.
+A leader in the bean-free coffee space, Atomo has secured $7.8M from investors in its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A tech investor asked me what the bright areas in food tech are, and here's what I said.
+This will be my fifth set of food tech predictions. I started in 2021 with alternative proteins, then went broader. Here’s 2024’s list, and 2023!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Minus Coffee has debuted a new beanless instant oat milk latte with calibrated caffeine, L-theanine and pea protein to support women's health.
+As the demand for functional drinks expands, women-led startup!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Coffee giant Starbucks has introduced biodegradable straws made from plant-based materials in Japan to cut plastic use and waste.
+Five years after ditching plastic for paper, Starbucks Japan is bidding adieu to paper for bioplastics.
+!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup Prefer is adding cocoa-free chocolate to its beanless portfolio in an effort to fight the economic and planetary costs of the sweet delight.
+Would you have a mocha made without the coffee and the chocolate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Coinciding with the holiday season, Starbucks has permanently scrapped its surcharge for dairy-free milks like oat and almond in the US and Canada.
+Starbucks has announced that it is removing the infamous non-dairy surcharge from its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Now available for commercial partners, Californian ethical pantry startup Voyage Foods' beanless coffee is 40% cheaper than conventional options.
+Voyage Foods has begun offering its bean-free coffee to cafés, restaurants and CPG brands,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Nestlé has unveiled a new high-yielding arabica coffee variety in Brazil, which is resistant to the impacts of climate change.
+In its bid to make the global coffee supply chain more resilient, Nestlé has developed a new arabica variety!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canadian vegan wellness company Landish Foods has partnered with animal-free egg protein startup The Every Company to launch a new line of beverage mixes.
+Landish Foods and The Every Co have unveiled a new line of ready-to-mix protein!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Nestlé has introduced six new coffee lines to China, which include plant-based beverages and a first-of-its-kind upcycled innovation.
+Already a market leader for 36 years now, global CPG giant Nestlé has invigorated its coffee portfolio!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Starbucks buys 3% of all coffee in the world – so its responsibility to safeguard the future of the industry, which is being ravaged by climate change, can't be understated. Here's how it's helping coffee farmers adapt and thrive.
+It's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Ethical pantry company Voyage Foods, famous for its cocoa-free chocolate and nut-free spreads, has secured $52M in a Series A+ funding round, weeks after signing a commercial deal with Cargill.
+Voyage Foods, which says it makes the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Seattle-based Atomo has opened a large-scale roastery for the production of its beanless coffee, just as it expands its presence in the US speciality coffee industry.
+A pioneer of the molecular coffee space, Atomo has opened the doors!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+During Starbucks' annual shareholder meeting this month, 94.7% voted against PETA's proposal to drop the extra charge for plant-based milk in the US, with the board of directors stating that prices are dictated by country-specific market!-->…
+
+Read More...
+
+Read More...
+
+US coffee company Keurig, one of the world's largest coffee pod producers, has introduced K-Rounds, a line of plant-based, fully compostable capsules, alongside a new machine, which are slated for launch in 2025.
+Next year, Keurig Dr!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup Prefer, which makes beanless coffee from food industry sidestream ingredients, has raised $2M to fund a larger production facility and its Asia expansion.
+How do you Prefer your coffee?
+If you ask Jake!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dunkin' is being sued for $5M under the Americans with Disabilities Act, with plaintiffs alleging that the surcharge on plant-based milk discriminates against people with lactose intolerance. Do their claims stack up?
+The US's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli cellular agriculture firm Pluri has launched a cell-based coffee business, which will be spun out into a new subsidiary focused on industrial-scale production to combat the crop's climate challenges.
+As arable land shrinks by!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Amid a flurry of M&A activity in the plant-based space, US non-dairy coffee creamer brand Nutpods has been acquired by newly formed CPG investment arm MPearlRock
+Bellevue, Washington-based Nutpods, which makes coffee creamers,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish researchers have published details of the process behind its lab-grown coffee, with the aim of developing an ecosystem that can speed up production and commercialisation of the novel ingredient.
+What if you could grow your own!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The impact of climate change – whether that's floods, droughts, extreme heat or cold – is ravaging crops and threatening our food supply. Here are 15 food crops that are facing shortages and uncertain futures due to the global crisis.
+!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Coffee - Green Queen,article,0.03795274616,26,290,199.546988
+https://www.greenqueen.com.hk/arsenale-bio-precision-fermentation-ai-biomanufacturing-funding-food/arsenale-bio-precision-fermentation-ai-biomanufacturing-funding-food-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",arsenale-bio-precision-fermentation-ai-biomanufacturing-funding-food-1 - Green Queen,Courtesy: Arsenale Bio,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,arsenale-bio-precision-fermentation-ai-biomanufacturing-funding-food-1 - Green Queen,article,0.01737238549,26,169,199.546988
+https://www.greenqueen.com.hk/hooked-foods-funding-plant-based-meat-seafood-sweden/,true,Reports on a specific event (Hooked Foods funding and CEO's comments) in a news-style format.,Hooked Foods CEO: Underwhelming Sales of Vegan Leaders Has 'Scared Investors',"Tom Johansson, CEO of Swedish vegan meat maker Hooked Foods, bemoans how underperforming big players have ""scared"" investors in the plant-based sector.","# Hooked Foods CEO: Underwhelming Sales of Plant-Based Leaders Has ‘Scared Investors’
+
+4 Mins Read
+
+## Tom Johansson, co-founder and CEO of Swedish vegan meat maker Hooked Foods, says underperforming big players have “scared” investors interested in the plant-based sector.
+
+The slow sales progress of leading plant-based companies in recent years has made investment a challenge for the whole vegan category, according to one startup founder.
+
+“The market growth has slowed and big leading players such as Oatly and Beyond Meat have performed very badly on the stock market. This scares the general investors that were interested in this space before, and with less demand, there are lower valuations and less capital available to raise,” says Tom Johansson, CEO of Swedish plant-based meat startup Hooked Foods.
+
+“The broader economic climate has indeed impacted investor appetite,” he says. “However, we see sustained interest from forward-thinking investors who recognise the long-term growth potential in sustainable food systems.”
+
+Johansson is speaking to Green Queen after his firm raised 8.4 million kroner ($830,000) via equity financing, loans, and grants, in support of its new product launches.
+
+“We’re delighted to have secured capital from a mix of institutional investors and strategic partners, including notable support with loans and grants from EIT Food and the EU Commission, alongside private investors aligned with our vision to transform the protein industry into a more sustainable and healthier system,” he says.
+
+It takes the startup’s total raised to €6M, and will help it enhance distribution and invest in technology and innovation. “Companies demonstrating product-market fit, efficient operations, and consumer demand, like Hooked Foods, continue to attract investment – even if it is less than before,” notes Johansson.
+
+## Getting hooked on AI
+
+Founded in 2019, Hooked Foods rose to fame for its seafood analogues, including salmon and tuna. It announced its expansion into chicken last year, rolling out chicken bites and chicken filets in addition to tuna and salmon bites at ICA Grupen and Coop Sverige in October.
+
+“Our products are currently available in approximately 500 retail locations across Sweden,” says Johansson. “We’re also expanding our presence in food service, partnering with several popular restaurants and fast-food chains such as 7-Eleven and Swedish kebab restaurant chains.”
+
+Among the new clean-label analogues is a vegan chicken kebab with 21g of protein per 100g, 7g of fibre, and bioavailable iron. “These products are competitively priced to match traditional protein products, making sustainable choices accessible for everyone. The price is at €14/kg and about €4.5 per pack (400g),” he notes.
+
+To turbocharge its progress, the company is investing in artificial intelligence, which will help optimise logistics, production, sales and marketing.
+
+“Specifically, we’re using AI-driven analytics to forecast demand, optimise supply chains, reduce waste, and improve customer communications at high capacity. These steps are critical in enhancing efficiency and profitability as we scale,” says Johansson.
+
+## Hooked Foods teases big year after a challenging 2024
+
+Like much of the alternative protein industry, where investment fell by 27%, 2024 was a challenging year for Hooked Foods. Johansson ascribes this to “a declining market and a production partner that went bankrupt”.
+
+“Main focus has been to prepare and launch our new portfolio of plant-based chicken and kebab as well as establish a new stable production with good margins and highest quality product and packaging,” Johansson says. “Despite a challenging market environment, we maintained steady monthly revenue, despite one-third of the year without a production. We see indicators of accelerating growth moving forward with our new product portfolio.”
+
+This is reflective of the larger picture for plant-based meat and seafood, which have suffered from a loss of faith from consumers amid the pushback against ultra-processed foods. Several startups have been forced to shut or come close to it.
+
+Meanwhile, analysis by the Good Food Institute in 2023 found that alternative seafood takes up just 1% of the overall seafood share in the US. Its 2024 research doesn’t have separate figures for seafood, but suggested that within the plant-based space, vegan seafood only accounts for 1% of the market.
+
+“Vegan seafood is relatively new compared to plant-based meat alternatives, with consumer awareness still building,” argues Johansson. “Now, when the total plant-based meat market is not growing as strongly, it takes a large amount of resources to grow the vegan seafood market – resources we do not have at the moment.”
+
+He adds: “At Hooked Foods, we’re skilled at creating healthy plant-based products with our technology and are now refocusing our strengths on product categories that already has a big established consumer base to create a stable profitable revenue base. We will still be offering plant-based seafood products as part of our portfolio as we see these products have a big long-term potential, but it is limited right now.”
+
+Looking ahead, he teases 2025 as a big year for the company: “We’ll expand our product offerings [and] increase our distribution footprint across Sweden. Our core focus will remain on building a strong case in Sweden with our products, we will keep developing innovative, healthy, and delicious products, backed by enhanced AI-driven efficiencies in our operations.”",www.greenqueen.com.hk,2025-04-02,22,Hooked Foods CEO: Underwhelming Plant-Based Sales Has 'Scared Investors',article,0.02885644709,53,203,199.546988
+https://www.greenqueen.com.hk/switzerland-plant-based-diet-food-waste-national-nutrition-strategy/,true,Reports on a specific real-world event (Swiss government nutrition strategy) with news-style reporting,"Swiss Government 2025 Nutrition Strategy: More Plants, Less Food Waste","The Swiss government has published its latest nutrition strategy, expanding the focus to sustainability, plant-based diets and food waste.","# Swiss Government 2025 Nutrition Strategy: More Plants, Less Food Waste
+
+5 Mins Read
+
+## The Swiss government has published its nutrition strategy for the next eight years, expanding the focus to sustainability, plant-based diets and food waste.
+
+Swiss citizens are eating too much meat, animal fat, sugar and salt, and very few fruits, vegetables, nuts and legumes. With diet-related diseases and greenhouse gas emissions on the rise, their consumption habits need an overhaul, according to the government.
+
+The Food Safety and Veterinary Office (FSVO) has published the country’s latest nutrition strategy for 2025-32, spotlighting plant-based diets, food waste reduction, and sustainability as core goals, in addition to balanced eating and greater nutritional literacy.
+
+“The new nutrition strategy is broader in scope than the old one,” said Élisabeth Baume-Schneider, a member of the Federal Council and head of home affairs. It’s no longer based exclusively on the National Strategy for the Prevention of Non-Communicable Diseases – it now integrates sustainability-led approaches, including the national climate and agriculture goals for 2050, and the food waste action plan.
+
+“This holistic perspective is essential to strengthening the effectiveness of the Swiss nutrition strategy. It also requires close cooperation between the relevant federal agencies, stakeholders from the nutrition and food sector, as well as science and civil society,” explained Baume-Schnieder.
+
+“We welcome the progressive approach taken by the Swiss government to ensure that plant-rich diets are prioritised in its nutrition strategy,” Soizic Larcher, EU policy officer for ProVeg International, told Green Queen. “There is a growing trend to integrate sustainability considerations in national dietary recommendations, and Switzerland is one of several countries leading by example.”
+
+## Why Switzerland needed a new nutrition strategy
+
+Around a quarter of the Swiss population (2.2 million) suffers from a non-communicable disease, and that share is rising. A major factor is diet, with current eating patterns skewed towards animal products and unhealthy foods high in salt, sugar, and fat. Meanwhile, 15% of the country’s children and teenagers are overweight or obese, rising to 43% of adults (up from 30% three decades ago).
+
+At the same time, the food system accounts for a quarter of Switzerland’s emissions, and food waste itself is responsible for a quarter of that impact. The nation produces 2.8 million tonnes of avoidable food waste annually, or about 330kg per person.
+
+The national strategy to tackle this issue aims to halve food waste by 2030 (from a 2017 baseline), which would lower agrifood emissions by 10-15%.
+
+Switzerland’s nutrition plan for the next eight years takes all of this into account, with the hope that it “strengthens healthy food supply, reduces the ecological footprint, and supports research in the areas of nutrition and food”, noted Baume-Schneider.
+
+The strategy has six key objectives: promote a balanced and healthy diet with sufficient nutrient intake, boost nutritional literacy, strengthen plant-based nutrition, involve all food industry actors, create healthy and sustainable food environments, and reduce food waste.
+
+The focus on plant-based builds on the country’s latest dietary guidelines for adults, published last August, which recommend eating more whole foods and plant proteins. It’s a trend occurring in more and more countries, including Canada, Germany, Austria, Norway, Finland, and potentially even the US.
+
+“We believe that more countries will follow suit as the evidence continues to build, showing the health advantages of a plant-based diet as well as the environmental benefits,” said Larcher.
+
+Swiss consumers are already eating less meat and dairy – thanks to a large flexitarian population – with mushrooms, vegetables and legumes gaining popularity. Plant-based meat alternatives, however, only attract 15% of flexitarians, behind proteins like tofu and tempeh (21%). That said, environment and health are the largest dietary drivers for these consumers.
+
+## Switzerland to create an action plan to implement nutrition strategy
+
+While the nutrition strategy is a good first step, how it will be implemented is more important. The FSVO will develop an action plan with measurable goals by the end of this year to show how it plans to effect these changes.
+
+Covering a period between 2025 and 2028, this plan will contain measurable goals across four areas. The first area is information and education to help the Swiss connect health, nutrition and sustainability. This involves further publicising the dietary guidelines, reducing household food waste, training teachers and caregivers on nutrition, and promoting healthy and sustainable diets in schools.
+
+The government notes that food composition, advertising, and availability all impact eating habits, and politicians and businesses share equal responsibility in promoting the right food environment. So it is important to promote healthy and sustainable catering, reduce salt and sugar in processed products, create clear food labelling, and restrict food advertising aimed at children.
+
+Coordination between the federal government, cantons, cities and the food industry needs to be expanded too. Pooling resources will help create the necessary structures for a future-oriented nutrition policy that serves both the people and the planet. The country should more actively participate in international networks like the World Health Organization, the European Food Safety Authority (EFSA), and more.
+
+Finally, since an effective nutrition strategy is based on scientific principles, supporting research is key. As part of this, the federal government will collect additional data on nutrition and food to be made available to researchers and the public, monitor the nutritional behaviour of both adults and children, and fund studies to develop and test effective measures to promote healthy diets.
+
+“The science is clear – and while the government’s upcoming action plan might shape important steps on education, regulation, and collaboration, the real test will be in how boldly it’s implemented,” said Pascal Bieri, co-founder of Swiss vegan leader Planted.
+
+He called for public procurement measures in schools and hospitals to reflect the strategy, fair market conditions for all protein sources (“not just the ones with the most expensive lobby”), and educational resources to help the Swiss make better choices “without shame or complexity”. “The policy is slowly catching up,” he noted. “Now it’s time for implementation that’s focused on real impact – not just optics.”",www.greenqueen.com.hk,2025-04-18,6,"Swiss Government 2025 Nutrition Strategy: More Plants, Less Food Waste",article,0.0313088143,55,208,199.546988
+https://www.greenqueen.com.hk/category/seafood/,false,Contains multiple articles with 'Read More' links rather than a single news article,Seafood - Green Queen,Sustainable Seafood Hong Kong Resources Health & Wellness Guide ,"Browsing Category
+
+# Seafood
+
+More than a third of Japanese consumers are interested in trying cultivated eel, as stocks of the fish species dwindle amid overfishing and pollution.
+Japan may be the world's largest market for freshwater eel, but it recognises that!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore-based cellular agriculture pioneer Umami Bioworks has introduced its latest product, cultivated caviar, for high-end restaurants, retailers and consumers.
+Joining the cultivated meat companies targeting premium markets, Umami!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Alternative protein companies Umami Bioworks and Steakholder Foods have culminated their government-backed R&D project, and will now look to develop 3D-printed cultivated fish fillets at scale.
+Singaporean cultivated seafood leader!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Los Angeles-based food influencers Zoya Biglary and Alix Traeger landed a Shark Tank deal with Daniel Lubetzky for their vegan seafood startup Finneato Fysh Foods.
+Amid the rough waters for plant-based seafood, an up-and-coming brand!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Danielle Brown, the face behind HealthyGirl Kitchen, tells Green Queen why she chose to invest in vegan seafood company Oshi.
+Plant-based seafood startup Oshi, which makes a whole-cut salmon alternative, is tapping the world's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Rehovot-based Forsea Foods has recorded the highest level of cell density in the cultivated meat and seafood industry, helping it achieve costs lower than conventional eel meat.
+As it prepares to launch cultivated unagi in Japan in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Luxury hotel group Four Seasons has teamed up with Israel's Oshi to put its plant-based whole-cut salmon on the menu at MKT Restaurant and Bar in San Francisco.
+Showcasing the potential of plant-based seafood to adorn high-end!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore's Umami Bioworks, which is working on commercialising cultivated fish products, has launched a pathogen detection tool for the seafood industry. Here's why.
+Umami Bioworks, a pioneer in the cultivated seafood world, is taking!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean cultivated seafood producer Umami Bioworks has expanded operations to the UK, and is in talks with the country's regulator as it maps a path to market.
+Umami Bioworks's international expansion rages on, with the cultivated!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Revo Foods has opened what it says is the world's largest factory dedicated to 3D-printed food, rolling out an updated whole-cut mycelium salmon fillet as the facility's first product.
+Austrian alternative protein startup Revo Foods has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean cultivated seafood pioneer Umami Bioworks has teamed up with two biotech firms to set up a production line and path to market entry in South Korea.
+With cultivated meat progressing rapidly in South Korea – thanks to the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canada's New School Foods has attracted $6M in new capital and opened a commercial-scale manufacturing facility to bring its vegan salmon to market.
+As it prepares for its commercial launch in the US and Canada, plant-based seafood!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Seaweed-based meat startup Akua is shutting shop after seven years in operation, citing logistical challenges and the overall decline of plant-based meat.
+Akua, the New York-based maker of the Kelp Burger, is ceasing operations, in what!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Just by ending the practice of overfishing, we could store the same amount of carbon as 6.5 million acres of forest each year.
+By Sophie Kevany
+In the search for winning climate solutions, the world’s oceans are an undisputed!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Aqua Cultured Foods has obtained self-affirmed GRAS status in the US, and will begin selling its cellulose-based seafood analogues made via fermentation to restaurants next month.
+Fish-free seafood made from fermentation will soon be on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech investor Big Idea Ventures has launched a new vegan seafood company that utilises intellectual property from New Wave Foods, which shut down last year.
+Big Idea Ventures (BIV) has incorporated Bayou Best Foods, a new!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Canadian government has announced it will ban open-net salmon farms in British Columbia in 2029, but environmentalists have criticised the five-year-long delay in implementation.
+By 2029, open-net salmon farming will be banned in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli alternative protein startup Forsea Foods held an intimate tasting event for its cultivated unagi in Tel Aviv, with plans to launch the eel meat in Japan by 2026.
+Investors, journalists, food manufacturers, opinion leaders and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's Pulmuone is making its move into cultivated seafood with an R&D partnership with robotics company ABB.
+Seoul-based plant protein giant Pulmuone has partnered with Swiss robotics company ABB to advance AI-assisted!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food and climate journalist Thin Lei Win speaks to Ian Urbina, executive editor of The Outlaw Ocean Project, about the organisation's investigation into India's shrimp farming industry.
+On March 20, The Outlaw Ocean Project, a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli cultivated seafood startup Wanda Fish has developed hybrid toro sashimi, the highly prized fatty cut of bluefin tuna belly, and plans to apply for regulatory approval next year.
+To battle overfishing, extinction threats, ocean!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Seafood - Green Queen,article,0.0377123481,26,290,199.546988
+https://www.greenqueen.com.hk/category/vegan-dining-hong-kong/,false,Contains multiple articles with 'Read More' links rather than a single news article,Vegan Dining - Green Queen,none,"Browsing Category
+
+# Vegan Dining
+
+McDonald's Canada is trialling the McVeggie, featuring a patty that ditches plant-based meat for vegetables.
+After the Beyond Burger failure in Canada, McDonald's is banking on vegetables for its latest meat-free main.
+The Golden!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canadian plant-based restaurant chain Odd Burger has detailed its US expansion strategy to tackle the impact of the ongoing trade war between the neighbours.
+As America's trade war with the world continues, one burger chain is opting!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A large chunk of restaurants – particularly those that serve meat – don't offer healthy plant-based meals, according to a new study.
+In places like the US, Europe and Australia, seeing a vegan-friendly dish on restaurant menus is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From London to New York City, five vegan restaurants possess Michelin stars – here's what you need to know.
+Who says high-end can't be climate-conscious and ethical?
+Across the world, more and more restaurants are greenifying their!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Among the 22 new one-star UK restaurants in the 2025 Michelin Guide, Plates London stands out as the country's first 100% vegan eatery to receive the honour.
+Barbecued maitake mushrooms, a raw cacao gateau, and a mung bean and urad dal!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British fast-food chain Clean Kitchen Club, a formerly vegan business that began serving meat last year, has reportedly ceased operations after closing its last remaining site.
+Influencer-owned former vegan restaurant chain Clean!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+More and more US universities are making it easier for students to go vegan, but many still lack concrete plant-based goals, according to a new protein sustainability scorecard.
+University scorecards have long been a handy tool for!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Austrian government will launch a vegan and vegetarian culinary apprenticeship in July, months after championing plant-based foods in its dietary guidelines.
+After nearly 18 months of negotiations between key stakeholders, Austria!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Months after adding meat to its menu, California's formerly vegan restaurant Sage Regenerative Kitchen has shuttered its remaining locations.
+One of California's most prominent vegan eateries, Sage Plant Bistro & Brewery shifted!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Frequently named one of London's best vegan restaurants, Earthling Ed-owned Unity Diner is set to close after Veganuary due to rising costs.
+While Veganuary is usually a celebratory month for plant-based businesses, it spells a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli plant-based meat pioneer Redefine Meat has struck over 30 partnerships with foodservice operators and schools in the UK for Veganuary.
+On the back of a record year for its UK operation, Redefine Meat is taking things up a notch!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+India's foodservice sector is a major opportunity for plant-based brands, but better education and menu integration are needed to increase consumer demand for meat analogues.
+Low awareness and common misconceptions contribute to a lack!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Thanks to a collaboration with Greene King, Redefine Meat's 3D-printed meat alternatives are now available at 1,000 UK restaurants, in a year when domestic sales have shot up by 100%.
+Israeli food tech startup Redefine Meat is capping!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Beyond Meat and Wendy's Georgia have announced a new menu item, the Plant Burger, a marker of the vegan giant's European focus this year.
+Californian plant-based pioneer Beyond Meat has struck its latest QSR partnership with fast-food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Luxury hotel group Four Seasons has teamed up with Israel's Oshi to put its plant-based whole-cut salmon on the menu at MKT Restaurant and Bar in San Francisco.
+Showcasing the potential of plant-based seafood to adorn high-end!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK universities could benefit from massive cost and emissions savings if they switched to 100% plant-based catering, a new study has found.
+If British universities transitioned to a fully vegan catering menu, they could save up to £1.5M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Los Angeles-based vegan fast food chain Mr Charlie's has secured an investment from Carma HoldCo, parent company of sports legends Mike Tyson and Ric Flair's brands.
+Mr Charlie's Told Me So, home of the McDonald's-spoofing vegan Frowny!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Umiami, the Parisian startup making whole-cut plant-based chicken, is now called Swap, and has entered the US foodservice sector.
+French plant-based meat company Umiami has rebranded to Swap, which it says is ""a universal word, easy to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Nil Zacharias, founder and CEO of Plantega, talks bodegas, BECs, New York City, plant-based struggles, and plans to expand across the US.
+The first thing I did when I got to New York City was order a burrito.
+It was 2pm, so naturally!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Connecticut-based Wayback Burgers' franchisee in Asia has opened a 100% plant-based chain called Next Restaurant in Japan, with major expansion plans in sight.
+Fast-casual chain Wayback Burgers is going all-in on Asia's hunger for plant!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+McDonald's France is introducing vegan nuggets made from Beyond Meat, its first plant-based option, offered at the same price as conventional chicken.
+Fast-food giant McDonald's is finally offering a plant-based option in France, its!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Vegan Dining - Green Queen,article,0.03784000381,26,290,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-india-approval/biokraft-foods-lab-grown-meat-india-approval-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",biokraft-foods-lab-grown-meat-india-approval-2 - Green Queen,Courtesy: Biokraft Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,biokraft-foods-lab-grown-meat-india-approval-2 - Green Queen,article,0.01714842417,26,169,199.546988
+https://www.greenqueen.com.hk/the-every-company-egg-protein-coffee-syrup-demand-2025/,true,Reports on a specific event (The Every Company launching protein syrup) and related trends in the food industry.,"From Syrups to Cereal, Protein is Everywhere. But What's The Climate Cost?","We may be overconsuming protein, but our appetite for the nutrient shows no signs of being satiated – and future food brands are listening.","# Trend Report: From Syrups to Cereal, Protein is Everywhere – These Startups Make Sure It Doesn’t Cost the Earth
+
+6 Mins Read
+
+## We may be overconsuming protein, but the global appetite for the nutrient continues to grow – and future food brands are listening.
+
+Protein-enhanced coffee may have been around for a few years, but how often do you find protein in your simple syrup?
+
+Brands are continuing to find ways to deliver America’s favourite macronutrient. The number of people trying to consume more protein has been steadily increasing in the US, from 59% in 2022 and 67% in 2023 to 71% in 2024, according to a 3,000-person survey.
+
+The same poll found that 94% of these consumers source protein from foods and 25% from beverages, compared to just 18% who rely on supplements. At the same time, a quarter of Americans are concerned about the health impact of animal proteins.
+
+This has left future food brands – those producing proteins from plants, microbes, animal cells, or even air – with a huge opportunity. And it seems like they’re listening.
+
+## Can protein syrups change the game for coffee?
+
+At the Future Food-Tech event in San Francisco (March 13-14), California’s The Every Company showcased its new protein syrup to attendees.
+
+The startup uses precision fermentation to make recombinant egg proteins, and has received a ‘no questions’ letter from the Food and Drug Administration for three proteins, including Every EggWhite (which contains animal-free ovalbumin) and a nearly transparent Every Protein (bioidentical to glycoprotein).
+
+Last year, at the IFT Expo Startup Pavilion, The Every Company unveiled Every OvoBoost, a neutral-tasting, colourless protein ingredient with low viscosity and zero sugar. This was exhibited in a protein syrup for cold brew coffee.
+
+This evolved into the Dash Protein Syrup seen at all coffee stations at Future Food-Tech this month. The sweetener contains 5g of recombinant egg protein per ounce, with the added benefit of being sugar-free.
+
+“The enthusiasm around our protein syrup was electrifying, and the feedback we received was nothing short of amazing,” the company noted after the event. And now, it is bringing the ingredient to market.
+
+“We’re about to pour protein into places it’s never been before,” The Every Company wrote on social media last week. “We’re shaking up the functional beverage category as we introduce the world’s first protein-boosted beverage syrup to consumers.”
+
+It is launching the syrup as part of a protein mocha and protein matcha latte at wellness retailer Earthbar, where it will be available for a limited time in several locations across California.
+
+“With OvoBoost, we’ve created a game-changing ‘Protein Pump’ that allows for easy protein-boosting in almost any kind of drink,” said Arturo Elizondo, co-founder and CEO of The Every Company. “Whether it’s black coffee, carbonated soft drinks, tea, water – you can now boost them with protein.”
+
+He added: Our protein syrup is truly a first-of-kind industry disruptor as consumers continue to demand more convenient ways to add protein to their diets without the added calories, chalkiness, or compromises.”
+
+## A protein expo
+
+The Every Company’s move to pack protein inside coffee syrups is reflective of the macro trend in the food and beverage industry: if there’s a way to add protein to an everyday food, brands are lining up to do so.
+
+This was evident at Natural Products Expo West trade show in Anaheim, California last month. Famed wholegrains food brand Bob’s Red Mill expanded its Protein Oats line with an overnight oats range in blueberries and cream and vanilla almond flavours. Interestingly, the protein comes from a particular crop of oats that have been bred to produce higher amounts of the nutrient, as opposed to a separate ingredient.
+
+Speaking of breakfast, Stoked Oats exhibited its Protein Oat Cereal (which will roll out at Sprouts later this year). The Cheerios-like product line contains 5g of protein per serving. And ChiChi Foods updated its packaging from ‘Grain Free Hot Cereal’ to ‘Protein Hot Cereal’ in response to consumer attitudes – each serving of its chickpea cereal contains 10g of protein.
+
+Also at Expo West, SimplyProtein unveiled new candy-like bars with 10g of plant protein per 45g serving, as well as two new flavours of its pea-protein-boosted tortilla chips (with 7g of protein per 100g).
+
+Meanwhile, New York-based brand Crisp Power gave attendees a taste of its patent-pending protein pretzels. Containing wheat protein, carob seed protein, and soy protein isolate, they boast 28g of protein and 36% of your daily recommended intake of fibre per pack.
+
+## Protein for one, protein for all – but what about the climate?
+
+Americans overconsume protein. Men are eating 31% more than what’s recommended, and women 12%. At the same time, 95% are not getting enough fibre into their diets, which is crucial to their gut microbiome and general wellbeing.
+
+The protein craze shows no sign of slowing down anytime soon. So one way for companies to give people both what they want (protein) and what they need (fibre) is by focusing on alternative proteins, which have tons more fibre than animal-sourced versions.
+
+This is the focus of products like Impossible Foods’s new Steak Bites (21g of protein and 3g of fibre per serving), Immi’s vegan cup noodles (18g of protein, 10g of fibre per pack), and Cocojune’s high-protein Greek coconut yoghurts (8g of pea protein, 2g of fibre per 5oz pack) – all of which were featured at Expo West.
+
+Numerator data shows that the demand for these nutrients will continue to grow, with 39% and 28% of Americans tracking protein and fibre, respectively, more closely in their diets in 2025 (a six-point increase over last year). A survey by Chobani similarly suggested that 85% of Americans want to increase their protein intake this year.
+
+The protein explosion exposes a significant issue: with consumers demanding more and more protein, what happens to global greenhouse emissions?
+
+The growing shift towards animal-based foods in the US – think crisps made from chicken breast, tortilla chips fried in tallow, shakes containing bone broth, and raw milk– means more land, more water and more intensive livestock farming.
+
+Globally, livestock farming accounts for up to a fifth of all emissions and half the world’s farmland, and one recent study called it the leading cause of climate change. Plant-rich diets, on the other hand, can reduce emissions, land use and water pollution by 75% compared to meat-rich diets. Consumers may not see it this way. Sales of plant-based meat, meanwhile, fell by 9% between July 2023 and 2024.
+
+This is why as food companies rush to meet the skyrocketing appetite for protein, it’s critical to use ingredients and supply chains that don’t take up vast amounts of land and energy or produce as much carbon, methane, and other gases into the atmosphere. The need to decarbonise our protein supply is more important than ever.
+
+With the upcoming dietary guidelines putting plant proteins above meat and dairy, could alternative protein brands seize that opportunity?",www.greenqueen.com.hk,2025-04-04,20,"From Coffee Syrups to Cereal, Can Future Protein Brands Seize the Moment?",article,0.03235673243,62,217,199.546988
+https://www.greenqueen.com.hk/revo-foods-the-prime-cut-plant-based-meat-protein-nutrition/revo-foods-the-prime-cut-plant-based-meat-protein-nutrition-3/,false,"The content is promotional and describes the media platform itself, not a specific news event.",revo-foods-the-prime-cut-plant-based-meat-protein-nutrition-3 - Green Queen,Courtesy: Revo Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,revo-foods-the-prime-cut-plant-based-meat-protein-nutrition-3 - Green Queen,article,0.01718489682,26,170,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-4/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-3103-4 - Green Queen,Courtesy: Planet A Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-4 - Green Queen,article,0.01690233584,26,173,199.546988
+https://www.greenqueen.com.hk/the-every-company-animal-free-egg-protein-coffee-syrup/the-every-company-animal-free-egg-protein-coffee-syrup-1/,false,"The content is promotional and describes the platform itself, not a specific news event.",the-every-company-animal-free-egg-protein-coffee-syrup-1 - Green Queen,Courtesy: The Every Company/Earthbar,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,the-every-company-animal-free-egg-protein-coffee-syrup-1 - Green Queen,article,0.01736510472,26,168,199.546988
+https://www.greenqueen.com.hk/category/sugar/,false,Contains multiple articles with 'Read More' links rather than a single news article,Sugar - Green Queen,Healthy Sweeteners Hong Kong Health & Wellness Lifestyle Guide ,"Browsing Category
+
+# Sugar
+
+Californian food tech startup Oobli has received a 'no further questions' letter from the FDA for its Oubli Sweet Protein made from precision fermentation. The ingredient leverages West African fruits to make a sugar alternative that has!-->…
+
+Read More...
+
+Read More...
+
+Oobli, the California-based food tech company focused on sweet protein via microbial fermentation, has launched its first product.
+Following its rebrand from Joywell Foods, Oobli's first product is a sweet-protein-powered line of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Last Thursday, Singapore announced that it would become the first country to place a total ban on all sugary drink advertisements as a part of its “war on diabetes”. This ban will apply to all adverts on newspapers, online channels,!-->…
+
+Read More...
+
+Read More...
+
+Who says eating healthy means having to stay away from sweet treats and desserts? Life is too short not have a cupcake once in a while but if you can't digest or process gluten, it's a whole lot harder to have your cake and eat it too.…
+
+Read More...
+
+Read More...
+
+As you may have read in our inaugural Green Queen Scoop, the United States government has updated their dietary recommendations. The big news? For the first time ever, they have put an upper cap on the amount of added sugar that should…
+
+Read More...
+
+Read More...
+
+It's January so eating clean and pumping ourselves with nourishing superfoods, strengthening proteins and healthy breakfasts is what it's all about! Below are the health & wellness products we can't live without this month.
+Jack…
+
+Read More...
+
+Read More...
+
+One of the hardest things to give up when adopting a caveman-friendly lifestyle is snacks, sweets and desserts. Temptation is everywhere from the grocery store to restaurants to your own kitchen cupboards if other members of the family…
+
+Read More...
+
+Read More...
+
+Sure, too much sugar can rot your teeth, make you a little hyperactive and cause your waistline to expand. But is it fair to call it ""the most dangerous drug"" of our time? Yes, very much so, says public health official Paul Van der…
+
+Read More...
+
+Read More...
+
+Love baking but prefer to stick to a plant-based diet? Can't bear to give up your favourite childhood cake recipe? Not to worry! There are plenty of tricks and tips that can guarantee that your final results satisfy even the most demanding…
+
+Read More...
+
+Read More...
+
+Editor's Update: Most of the below businesses have changed or closed- please visit our updated article: 852 Gluten-Free Baked Goods Guide - Cakes, Cupcakes, Breads & More
+Remember the days when the only baked treats available were full…
+
+Read More...
+
+Read More...
+
+At Green Queen, we are all about home cooking and creating recipes. Not a day goes by when we are not experimenting with new dishes in the kitchen. But some days, inspiration is harder to find than others. And on those days, we turn…
+
+Read More...
+
+Read More...
+
+With the holiday season coming up, it's hard to avoid the sugary highs that are ubiquitous during the festivities. Cakes, puddings, cookies, it's a sweetness fest out there. But as we are always banging on about, white sugar is simply not…
+
+Read More...
+
+Read More...
+
+Fruits are natural, nutritious and delicious right? This is what we have been taught. But what is a exactly is a fruit? And why are they so yummy, exactly? Green Queen clears up common misunderstandings after an in-depth chat with our…
+
+Read More...
+
+Read More...
+
+Sweetener Story
+First came the war on sugar. White sugar = Very Bad. While many of us still consume it, we know we shouldn’t. It’s almost embarrassing to add it to your morning coffee, especially when your colleague proudly affirms:…
+
+Read More...
+
+Read More...
+
+Last week, Green Queen shared 10 reasons why readers should avoid sugar as much as possible in their diet. One of the reasons mentioned was that sugar follows the same pathways in our brains as heroin does. The shocking article Fatty…
+
+Read More...
+
+Read More...
+
+10 Reasons Why You Should Say NO to Sugar
+We are all somewhat aware that sugar isn’t good for us. But do we actually have any idea why? Can we list out any solid anti-sugar reasons? Not to worry, Green Queen to the rescue. Here are 10…
+
+Read More...
+
+Read More...
+
+I grew up in the USA and while I don’t adhere to everything that’s “made in America, ” Americans do win hands down when it comes to celebrating holidays. Valentine’s Day, Thanksgiving, Christmas, Halloween! You name it and they know how to…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Sugar - Green Queen,article,0.03370563458,26,281,199.546988
+https://www.greenqueen.com.hk/zero-acre-farms-lypid-designer-vegan-fats/,true,Reports on a specific event (new product launches and partnerships) in a news-like format.,Zero Acre Farms and Lypid Bring Their Designer Vegan Fats to Market,500 Louisa Coffee shops in Taiwan now offer vegan burgers made with Lypid's PhytoFat. And Zero Acre Farms brings its cultured oil to market.,"# Zero Acre Farms and Lypid Bring Their Designer Vegan Fats to Market
+
+3 Mins Read
+
+More than 500 Louisa Coffee shops across Taiwan now offer vegan burgers made with Lypid’s proprietary vegan PhytoFat. And after months in stealth mode, Zero Acre Farms brings its cultured oil to market.
+
+With a taste and texture that replicates animal fat, Taiwan’s largest coffee chain now offers six new menu items featuring Lypid’s PhytoFat, including sandwiches, rice burgers, muffins, and bagels.
+
+## Lypid x Louisa Coffee
+
+“We are thrilled to work with such an incredible partner to bring delicious alternative food to our daily life and show the infinite possibilities that PhytoFat™ can offer for sustainability initiatives. This is an amazing achievement for our efforts in advancing the plant-based movement,” Dr. Jen-Yu Huang, Co-founder and CEO of Lypid, said in a statement.
+
+“With the early success and highly positive feedback from consumers, we aim to take our innovation to more channels in the following months,” Huang said.
+
+According to Louisa Coffee founder and chairman Chris Huang, the new meat-free menu items are aiming to “provide delicious food that is better for the body and the planet.”
+
+Lypid achieves its vegan fat with vegan oil and water; it says it has created “animal fat-like qualities” when heated about 329°F (165°C), enhancing both texture and flavor of whatever plant-based meat it’s added to. Lypid also says its proprietary fat offers a better nutrition profile than animal fat, reducing calories and saturated fat.
+
+The San Francisco-based Lypid says while there are a number of innovations in the plant-based meat category—including fellow Bay Area food tech company, the vegan meat leader Impossible Foods—fat is the missing ingredient in many of the products.
+
+“Vegan oils used today simply melt and leak out of the food matrices due to lower melting points,” said Dr. Michelle Lee, Co-founder and CTO of Lypid, “With our PhytoFat, we are bringing the secret sauce back.”
+
+In March, Lypid secured $4 million Seed funding from the Green Generation Fund, with Big Idea Ventures and SOSV’s Indie Bio participating, amongst others. The funding is going to further develop its proprietary fat technology.
+
+Lypid is seeing early success, winning first place in the CPF Innovation Challenge at the Asia-Pacific Agri-Food Innovation Summit 2021 and the Hello Tomorrow Challenge: Bayer’s Crop Science Division.
+
+## Zero Acre Farms
+
+Last week, Zero Acre Farms, which closed a $37 million Series A funding round earlier this year, released its first product, a cultured oil, after months in stealth mode.
+
+“The day has finally arrived. Cultured Oil is here, and officially for sale,” Co-founder and CEO Jeff Nobbs said in a statement last week. “It’s time to start saying goodbye to the era of unhealthy, unsustainable, and not-very-tasty vegetable oils.
+
+“Cultured Oil is a cooking oil made by fermentation. We call it the all-purpose cooking oil with a purpose. Cultured Oil has even more healthy fats than olive oil and a 90 percent smaller environmental footprint than vegetable oil, with a super high smoke point and a clean, light, delicious taste. Cultured Oil is our first step toward a food system that doesn’t do so much harm,” Nobbs said.
+
+The company has received backing from a number of celebrities including members of the rock band Coldplay, Sir Richard Branson, and Robert Downey Jr.’s Footprint Coalition.",www.greenqueen.com.hk,2025-04-08,16,Zero Acre Farms and Lypid Bring Their Designer Vegan Fats to Market,article,0.0233395166,50,200,199.546988
+https://www.greenqueen.com.hk/michelin-star-vegan-restaurants-nyc-london/,true,Reports on a specific topic (Michelin-starred vegan restaurants) with factual information and a news-style format.,5 Vegan Michelin Star Restaurants Around the World,"From Plates London to Eleven Madison Park in New York City, here are the five vegan restaurants with a Michelin star to their name.","# Plants on the Map: The 5 Vegan Michelin Star Restaurants Around the World
+
+5 Mins Read
+
+## From London to New York City, five vegan restaurants possess Michelin stars – here’s what you need to know.
+
+Who says high-end can’t be climate-conscious and ethical?
+
+Across the world, more and more restaurants are greenifying their menus to align with sustainability and animal welfare. It’s a movement that has reached the upper echelons of tweezer cuisine, with Michelin – the tyre manufacturer famous for its food recommendations – increasingly recognising eateries that do their bit for the planet.
+
+To that end, the company introduced the Michelin Green Star with the 2021 guide, rewarding restaurants that go all-in on sustainability, whether that’s to do with their sourcing and suppliers, food waste, and material use. Today, 611 restaurants have a Michelin Green Star.
+
+When it comes to the original stars, though, that honour remains largely elusive for restaurants championing plants. New York’s Dirt Candy and Madrid’s El Invernadero are the only vegetarian restaurants with a Michelin star (each has one star).
+
+Meanwhile, eight fully vegan restaurants have been designated as Bib Gourmand (recognised for good quality and value), and another 19 are “selected” (honoured for good cooking). Only five fully vegan eateries have a Michelin star, with just one sporting all three. Below we list them out.
+
+## Eleven Madison Park – 3 Michelin Stars
+
+**Location:** New York City, US**Michelin stars:** 3, since 2012 (retained as a vegan restaurant in 2022)
+
+Perhaps the most famous vegan eatery on the planet now, Eleven Madison Park has a storied history. It made its name as the world’s best restaurant with meat-heavy delicacies like its honey lavender duck, but chef-owner Daniel Humm’s mid-pandemic realisation – that business as usual in the food system isn’t sustainable – led to a complete 180 for the New York City establishment.
+
+Always at the forefront of innovation, Humm reopened Eleven Madison Park as a plant-based restaurant in 2021 and retained the three Michelin stars it has held since 2012 a year later. It operates three “hyper-seasonal” menus ranging from four to nine courses and priced between $225 and $365, with current dishes including tonburi with leeks and avocado, and agedashi tofu with brussel sprouts and basil.
+
+## De Nieuwe Winkel – 2 Michelin Stars
+
+**Location:** Nijmegen, Netherlands**Michelin stars:** 2, since 2022
+
+Led by chef Emile van der Staak, De Nieuwe Winkel has been around since 2011 and is the only other vegan restaurant with two Michelin stars. Translated as ‘The New Shop’, its ethos lies in “botanical gastronomy” – it looks for applications for edible plants from around the world. In addition, it possesses a Michelin Green star too.
+
+The establishment has three seasonal menus: Awakening (for spring), Growth (summer to fall), and Abundance (for winter), all of which cost €195 – think dishes like a sunflower seed risotto, crispy seaweed with scoby, and a chestnut waffle with nut pâté. In addition to its alcohol pairing, it offers non-alcoholic botanical drinks too.
+
+## Seven Swans – 1 Michelin Star
+
+**Location:** Frankfurt, Germany**Michelin stars:** 1, since 2015 (retained as a vegan restaurant in 2019)
+
+Seven Swans gained fame as a vegetarian Michelin-star restaurant before Ricky Saward joined in 2018. As head chef, he cooked exclusively vegan food without publicly declaring it, which prompted him to make the move official. In 2019, the eatery retained its single Michelin star.
+
+The restaurant is all about permaculture – using locally and sustainably grown produce, often from its own garden. Seven Swans offers three a seven-course menu priced at €189 (with both alcoholic and non-alcoholic drink pairings) and has a Michelin Green Star as well.
+
+## KLE – 1 Michelin Star
+
+**Location:** Zurich, Switzerland**Michelin stars:** 1, since 2023
+
+A dinner-only venue, KLE is a pub-style eatery championing Moroccan and Mexican flavours, drawing inspiration from chef-owner Zineb (Zizi) Hattab’s life. It gained a Michelin star in 2023 and serves modern cuisine with an emphasis on regionality and sustainability.
+
+KLE offers three tasting menus (from four to six courses), priced between 109 and 134 francs. Hattab only decided to make the restaurant plant-based a month before opening and serves dishes like Tortellini alla Panna, Kentucky Fried Mushroom, New York-style hot dogs, and more. It also has the Michelin Green star.
+
+## Plates London – 1 Michelin Star
+
+**Location:** London, UK**Michelin stars:** 1, since 2025
+
+The newest entrant on the list, Plates London is owned by siblings Kirk and Keeley Haworth and won its Michelin star just months after reopening in its current location in Shoreditch. Kirk, who has worked at legendary establishments like The French Laundry and Pied à Terre, turned to a plant-based diet after being diagnosed with Lyme disease in 2016. But he doesn’t want to be stuck with the word ‘vegan’, instead, he makes plants sing for themselves.
+
+The £75, seven-course menu – which officially makes it the cheapest place to eat Michelin-starred vegan food – comprises dishes like barbecued maitake mushrooms with black bean mole, a mung bean and urad dal lasagna, and a raw cacao gateau with coconut blossom ice cream.",www.greenqueen.com.hk,2025-04-08,16,These Are the 5 Vegan Michelin Star Restaurants Around the World,article,0.02776415953,55,206,199.546988
+https://www.greenqueen.com.hk/green-queen-newsletter-signup/,false,"This is a newsletter signup page, not a news article.",Green Queen Newsletter Signup - Green Queen,"Sign up now: The newsletter for the Climate Conscious, every Monday. Alt Protein Weekly, every Thursday.","*THE WORLD’S LEADING IMPACT MEDIA & **AWARD-WINNING GLOBAL FUTURE FOOD + CLIMATE NEWS PLATFORM*
+
+*Founded by serial entrepreneur and environmentalist Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent.
+*
+
+*We hate spam as much as the next person so if food and climate is not your thing, you can unsubscribe at any time! *
+
+*We also promise never to share your contact information with anyone else. *
+
+*Copyright Green Queen Media © 2025*",www.greenqueen.com.hk,2025-04-09,15,Green Queen Newsletter Signup - Green Queen,article,0.006131675473,3,3,199.546988
+https://www.greenqueen.com.hk/future-food-tech-funding-europe-investments-tariffs/,true,Reports on a specific event (funding in the food tech industry) with factual reporting and analysis,Europe A Global Leader in Food Tech Funding – But Tariffs Signal Uncertainty in 2025,European future food startups saw a 25% boost in funding in 2024 – but economic uncertainty is keeping investors cautious this year.,"# Europe Is Now A Global Food Tech Leader, As Sustainable Protein Investments Soar
+
+5 Mins Read
+
+## European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+
+While US tariffs keep business leaders and investors on their toes this year, 2024 was a bright spot for the food tech ecosystem in Europe.
+
+Companies in this space attracted €4.1B, only a 2% decline from the €4.2B they raised in 2023. After a 57% drop from the highs of 2021 (compared to a 72% decline globally), investments are finally stabilising in the region, according to research by Paris-based food tech consultancy DigitalFoodLab for the eighth edition of its State of the European FoodTech Ecosystem report.
+
+The firm suggests that 28% of global food tech funding flowed into startups originating from Europe in 2024, thanks in large part to the food delivery (accounting for a third of the total) and food science (30%) verticals. The latter includes alternative proteins like plant-based milk and cultivated meat, as well as climate-friendly foods like cocoa-free chocolate and beanless coffee.
+
+## Future food leads Europe’s charge
+
+When it came to deal count, alternative proteins were the most well-funded subcategory in Europe last year. And even in terms of the capital invested, this category ranked second, behind only “new retailers”.
+
+Globally, alternative proteins secured 27% less financing in 2024, according to separate research – though when combined with other climate-friendly innovations in chocolate, coffee and fats, this future food sector saw a 25% hike in investments last year, reaching €830M. That means they account for about a fifth of all food tech funding in the region.
+
+“Europe was the most attractive region for alternative protein in 2024,” says Matthieu Vincent, co-founder of DigitalFoodLab, citing the firm’s unpublished data on other markets. This is despite the EU being host to a “more complicated regulatory framework” for novel foods.
+
+Some of the leading examples include Formo’s $61M Series B round, Infinite Roots’s $58M Series B funding, Onego Bio’s raise of $55M over two rounds, Heura’s $43M Series B round, and Mosa Meat’s $42M round.
+
+“We have observed a surge in the number of grants and research programmes funded by the EU and the UK, which firmly position themselves to compete and have a leading role in the burgeoning bioeconomy,” the report notes. In fact, European research funding for alternative proteins reached an all-time high of €290M in 2024, according to the Good Food Institute Europe.
+
+Vincent ascribes the future food success in Europe to a “focus on specific areas that have done extremely well this year, notably alternative chocolate and coffee”. Germany’s Planet A Foods, for example, closed a $30M Series B round in December to scale its cocoa-free ChoViva chocolate.
+
+“European startups have always skewed a bit more toward B2B, [and] hence healthy ingredients, which are also doing quite well in comparison to B2C-focused alternative proteins,” says Vincent. “It confirms the main trends of the ecosystem: more B2B, a focus on health, and on supply chain solutions, rather than on new brands.”
+
+## Tariffs and economic uncertainty are a blight for European food tech
+
+DigitalFoodLab’s report found that German startups lead investments in the food science category, which includes pet food, beverages, CPG firms, and cloud kitchens, in addition to functional ingredients and alternative proteins. They made up a fifth of the category’s total investment, reaching €250M.
+
+This was closely followed by the UK (€240M), and then France (€130M), Switzerland, and Finland (€110M each). This mirrored the trend across the food tech ecosystem, with strong performances in Germany, the Netherlands, and the Nordic countries.
+
+The main reason why these countries have attracted investment is that they already have “large consumer markets interested in these products”, according to Vincent.
+
+“Lagging behind is all the rest of Europe, notably the southern part, where investment in alternative proteins is much more modest,” he points out.
+
+The global economy faces a huge threat with the arrival of US President Donald Trump’s tariffs, which have plunged every industry into chaos. While things are changing on an almost daily basis, the EU was slapped with a 20% tariff before Trump’s 90-day pause on most such levies a day later.
+
+However, talks between the bloc and the US are not going smoothly, raising fears of higher tariff rates for EU member states. Food tech investors are already advising founders to exercise caution, and for Vincent’s money, Europe’s progress from last year may be undone.
+
+“I would have been much more certain about the direction a month or two ago. Now, things look very uncertain with the current economic situation, which is also impacting investments in food tech,” he says. “Uncertainties combined with a declined appetite for sustainability won’t be good for the European ecosystem.”
+
+He adds: “At the start of the year, I would have predicted a stable year with neither a bounceback nor a decline. Now, as far as I can see, the year will be tough, with probably a decline in funding, at least for the first half of the year, while investors wait to see where things are going.”",www.greenqueen.com.hk,2025-04-17,7,Europe Now A Global Food Tech Leader – But Tariffs Give Investors Pause,article,0.02806411873,53,212,199.546988
+https://www.greenqueen.com.hk/revo-foods-mycoprotein-vegan-seafood-el-blanco-inspired-by-black-cod/,true,"Reports on a specific event (Revo Foods's new product and sales) with quotes and data, in a news-style format.","Plant-Based Seafood Has A 'Comms Problem', Says CEO","Revo Foods CEO Robin Simsa says vegan seafood has a communication problem, after his startup saw rapid growth since its mycoprotein facility opened last year.","# Plant-Based Seafood Has A ‘Comms Problem’, Says Revo Foods CEO
+
+5 Mins Read
+
+## Austrian 3D-printed seafood startup Revo Foods has witnessed rapid growth since opening its mycoprotein facility in September, and its CEO believes vegan seafood has a communication issue.
+
+There is no inherent desire for most consumers to switch to fish-free seafood or think they “really need an alternative” to salmon, tuna, and the like, highlighting the industry’s communication problem, according to the CEO of one innovative startup.
+
+“The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore,” says Robin Simsa. He heads up Austria’s Revo Foods, which uses 3D printing and mycoprotein to make seafood analogues.
+
+“I believe people care less about a one-to-one replica, but rather [they care about] a good protein source (like mycoprotein), prepared in an engaging and attractive way,” he says.
+
+“There needs to be something desirable about our products, and this can be either nutritionally or based on ‘fun’ or ‘cool’ concepts, from longevity to crazy products where people think: ‘Why does this exist?'”
+
+This is why Revo Foods has labelled its vegan seafood differently – it stopped selling a ‘Salmon Filet’ long ago. “Now, we sell a fermented fungi protein, which is ‘Inspired by Salmon’. A small change in wording, but it shifts the focus to a completely different highlight.”
+
+The change in positioning has worked and then some. “We only opened our new production facility in September 2024, and since then, sales have been increasing 250% compared to the previous year,” Simsa says. “March was one of the best months in terms of sales since our beginning.”
+
+In the US, vegan alternatives make up just 1% of the overall seafood market. They account for a similar share in the wider plant-based market too. In Germany and the UK, meanwhile, the sales value of alternative seafood grew by 10% from 2022-23, with units up by 6%.
+
+Revo Foods is now “moving forward quite nicely”, thanks to new product releases, including the marinated filets it launched last month, and its latest product, a mycelium-fuelled take on black cod.
+
+Titled ‘El Blanco – Inspired by Black Cod’ (in keeping with its communication strategy), the whitefish alternative will be available in Austrian and German supermarkets this month.
+
+## New tech helps Revo Foods speed up product development
+
+Revo Foods’s latest seafood analogue has been produced with a new 3D extrusion technology at its production site, dubbed The Taste Factory, with an output of several tonnes per month.
+
+Its computer-guided models transform unstructured proteins (like mycoprotein) into products with aligned, heterogeneous fibres. The integration of fat into the protein matrix is key, leading to a ‘flaky’ texture reminiscent of black cod.
+
+The startup says it uses mycoprotein because it has a neutral taste and highly desirable nutritional profile. It contains all essential amino acids, has a high protein digestibility score, and is rich in fibre and low in carbs and saturated fat.
+
+Mycoprotein can also double in biomass every five hours, making it one of the most efficient sources of protein on the planet. “Our salmon filet took us four years to develop. This new product took us three months,” Simsa says, outlining the proficiency of its continuous production system.
+
+“We have built a foundation where we can test new product iterations quickly, and El Blanco is a prime example of this. We had four new products developed in this direction, and El Blanco was most desirable to many people in taste tests,” he adds.
+
+“Our new 3D extrusion process really allows us to be super quick with product development and testing, which is exciting because the food industry is not normally known to be fast, and this gives us some new opportunities with more ‘obscure’ concepts in the future that might work amazingly, or might flop big time. We will announce some of these developments soon.”
+
+## A vegan alternative cheaper than ‘the real thing’
+
+Aside from mycoprotein, El Blanco contains microalgae oil, which is rich in omega-3 fatty acids. The high fat content is a “source of pleasure”, says Simsa, which makes it taste like “fresh whitefish”. “We also add a marination to make it easier for people to just fry it in their kitchen without too much preparation,” he notes.
+
+Encouragingly, the mycoprotein alternative is 25-30% cheaper than conventional black cod, which he calls a “rather expensive fish species” – a 110g unit in Austria and Germany retails for €3.99 ($4.30). This is important considering that cost has become the top purchase driver of seafood for 55% of Europeans, whose at-home consumption declined by six percentage points between spring 2021 and autumn 2024.
+
+“We upscaled our production capacities in recent months and implemented a new extruder system, which could increase the output at our production site, which greatly benefits us in terms of production costs,” Simsa explains when asked how Revo Foods manages to undercut the cost of black cod. “We now run with two production shifts.”
+
+The startup has raised over €10M ($10.8M) so far, and closed a €1.2M ($1.3M) investment round in January with existing and new investors. It will now extend this in a crowdfunding campaign on FunderNation to reach €1.5M ($1.6M).
+
+In addition to El Blanco, it will release another new “ambitious” product in two weeks, which will follow its strategy of spotlighting mycoprotein instead of solely trying to mimic seafood. It won’t make “any comparisons with animal-based products”, but rather target a “performance/fitness group with a designer product optimised for nutrients”, says Simsa.
+
+“We already sell in France, Denmark, Sweden, Italy, Spain, Portugal, the UK and other markets together with local distributors,” he adds. “In 2025, we will also start some exciting new partnership projects to bring our products forward in different geographies.”",www.greenqueen.com.hk,2025-04-02,22,"Vegan Seafood Has A 'Comms Problem', Says Revo Foods CEO",article,0.0297056022,56,202,199.546988
+https://www.greenqueen.com.hk/prime-roots-vegan-deli-meats/prime-roots-charcuterie/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",Prime Roots charcuterie - Green Queen,Courtesy: Prime Roots,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,Prime Roots charcuterie - Green Queen,article,0.01710484637,26,168,199.546988
+https://www.greenqueen.com.hk/biocraft-pet-nutrition-cultivated-mouse-meat-lab-grown-cat-food/biocraft-pet-nutrition-cultivated-mouse-meat-lab-grown-cat-food-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",biocraft-pet-nutrition-cultivated-mouse-meat-lab-grown-cat-food-1 - Green Queen,Courtesy: BioCraft Pet Nutrition,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-09,15,biocraft-pet-nutrition-cultivated-mouse-meat-lab-grown-cat-food-1 - Green Queen,article,0.01732437894,26,169,199.546988
+https://www.greenqueen.com.hk/category/hong-kong/,false,Contains multiple articles with 'Read More' links rather than a single news article,Hong Kong - Green Queen,Hong Kong Health & Wellness Lifestyle City Guide,"Browsing Category
+
+# Hong Kong
+
+Two food waste warriors let us in on their efforts to turn surplus food into a sustainable dining experience in a city that throws out over a million tonnes of food each year.
+Hong Kong may be known as Asia's World City, a melting pot!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Cakery founder Shirley Kwok speaks to Green Queen about her new businesses shaking up Hong Kong's plant-based scene: vegan cheese brand Cultured and plant-forward bakery Maya.
+Shirley Kwok is one busy lady. Under her entrepreneur!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christina Dean, founder and CEO of Redress and The R Collective, speaks to Green Queen about the evolution of sustainable fashion, what she's learnt in her 17 years as an activist, and the impact of online shopping and e-commerce.
+A!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Year of the Rat is quickly approaching, which means it’s time to take out your Chinese candy boxes out from your cupboards and fill them up with delicious goodies. While we are big fans of the tradition, many of the sweet treats that!-->…
+
+Read More...
+
+Read More...
+
+A new report by marketing activism group Clean Creatives explores how Asia's fossil fuel industry is failing communities in the region, using greenwashing techniques to shift the blame from its climate impacts. These include loyalty credit!-->…
+
+Read More...
+
+Read More...
+
+Plant Sifu, Hong Kong’s first locally produced plant-based meat brand, has made impressive strides since launching in late 2021. Now, the food tech company has extended its partnership with the city’s flag carrier, Cathay Pacific, bringing!-->…
+
+Read More...
+
+Read More...
+
+It's not known as Asia's World City for nothing – Hong Kong has some of the best food the planet has to offer, from starred Michelin establishments to comfort-food dai pai dongs. But what does it offer vegans? Plenty it turns out, you've!-->…
+
+Read More...
+
+Read More...
+
+A high-school student has developed Beach Board Hong Kong, a Monopoly-style game that sheds light on the environmental issues faced by the island's beaches. Featuring damning pollution facts, action prompts to tackle these challenges, it's!-->…
+
+Read More...
+
+Read More...
+
+Mother Pearl, which opened in 2020 as Hong Kong's first vegan bubble tea shop, is an outlier in the space. On the heels of opening its fifth location in the city this Monday, and ahead of launching the sixth store this weekend, its founder!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based Clean Coffee is a sustainable specialty coffee business whose flagship café doubles as a launderette. Its co-founder Cynthia Lok met Green Queen to talk about all things coffee, sustainability, oat milk surcharges and!-->…
+
+Read More...
+
+Read More...
+
+Sustainable travel has never been easier. Food tours are a massive part of the travel industry – and now, many cities around the world offer day-long walking experiences for vegans and vegetarians. Here are six where you can enjoy the!-->…
+
+Read More...
+
+Read More...
+
+Is there anything better than slurping a bowl of classic Sichuan dan dan noodles (also known as Bang Bang Noodles, or Dan Dan Meen)? Piling thin noodles on top a spicy chili oil, nutty peanut sauce, mouth numbing peppercorn, and a!-->…
+
+Read More...
+
+Read More...
+
+As a vegan and sustainable food advocate, growing my own organic produce had always been something I wanted to do.
+I never thought it was possible to grow my own food right here in Hong Kong, a city famous for its skyscrapers, bright!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+On a Twitter thread (where all intellectual conversations begin, naturellement) where fellow food writer Clarissa Wei lamented the fact that so little has been written in English about East Asian soybean-based sauces, I chimed in with!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based DayDayCook and Harvest Gourmet, Nestlé’s strategic brand, have joined forces to create a new range of plant-based meal options.
+The new collaboration brings to market a line of shelf-stable products that incorporate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong's vegetable-forward restaurant Treehouse has opened its third location in Causeway Bay, Hong Kong.
+With its third location now up and running, Hong Kong's Treehouse doubles down on its commitment to bring sustainable,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Last month, a groundbreaking summit dedicated to the sustainability of school meals took place in Hong Kong, led by school students and The Alliance for Sustainable Schools (TASS).
+The event, which coincided with Earth Day, was!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Bring home-cooking to another level with these vegan protein staples that are meaty, versatile, and oh-so-yummy.
+As convenient as it is to eat out, there is something to be said about cooking your own meals. Sometimes, we're just over!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Tofu, also known as beancurd, is a well-loved food across Asia and the world. It is one that almost every Asian family, be they omnivores or plant-based, keeps stocked in their pantry.
+Tofu has been making headlines recently in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Planet for All, a Hong Kong-based non-profit animal protection organization, has announced the first public education campaign in the region to promote plant-based milk.
+Planet for All is partnering with 30 regional restaurants and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based WOW Burger is heralding a new era in the ubiquitous fast food industry with its innovative and forward-thinking approach, bringing Asia its first plant-forward fast food concept restaurant.
+Making its debut at Basehall!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Hong Kong - Green Queen,article,0.03754860866,26,294,199.546988
+https://www.greenqueen.com.hk/cultivated-lab-grown-chicken-nuggets-hollow-fiber-bioreactor/,true,Reports on a specific scientific breakthrough in cultivated meat production.,Could This Be the Holy Grail of Cultivated Meat?,"Researchers in Japan say they've reached a ""breakthrough"" in tissue engineering that could open up ""transformative opportunities"" for cultivated meat production.","# Could This Be the Holy Grail of Cultivated Meat?
+
+4 Mins Read
+
+## Researchers in Japan say they’ve reached a “breakthrough” in tissue engineering that could open up “transformative opportunities” for cultivated meat production.
+
+To solve one of cultivated meat’s biggest challenges, scientists have resorted to the circulatory system.
+
+The same way blood vessels carry nutrients and oxygen to cells to help animals grow, scientists from the University of Tokyo have devised a “breakthrough” method to deliver these nutrients to artificial tissue, making it possible to grow whole cuts of cultivated meat, the holy grail for the future food industry.
+
+Currently, most production methods can only render tiny pieces of cultivated meat (akin to mince), which are then assembled into a larger product via edible scaffolds, or combined with plant-based binders and ingredients to form a whole piece.
+
+The problem lies in the random distribution of hollow fibres, which prevents uniform nutrient delivery and hinders tissue quality. Shoji Takeuchi and his colleagues have come up with what they say is a “scalable, top-down strategy” for producing whole cuts of cultivated meat using a perfusable hollow fibre bioreactor.
+
+## Could this be the future of cultivated meat?
+
+The study, published in the Trends in Biotechnology journal, explained that getting enough oxygen and nutrients to the cells in the centre of thick tissues is a major hurdle. Diffusion alone can’t sustain cells across considerable distances.
+
+To overcome that, the researchers developed a bioreactor equipped with an array of semi-permeable hollow fibres that function as artificial circulation systems, which ensured uniform nutrient distribution throughout the tissue.
+
+“We’re using semipermeable hollow fibres, which mimic blood vessels in their ability to deliver nutrients to the tissues,” said Takeuchi.
+
+“These fibres are already commonly used in household water filters and dialysis machines for patients with kidney disease. It’s exciting to discover that these tiny fibres can also effectively help create artificial tissues and, possibly, whole organs in the future,” he added.
+
+“We overcame the challenge of achieving perfusion across thick tissues by arranging hollow fibres with microscale precision,” Takeuchi says.
+
+Tissues without an integrated circular system have generally been limited to a thickness of less than 1mm, but this new method allowed the scientists to produce a 2cm thick piece of chicken muscle that was several centimetres long and wide. Made using chicken fibroblast cells, which make up connective tisuse, the meat weighed 11g, and was about the size of a chicken nugget.
+
+Further, the hollow fibre bioreactor had microfabricated anchors to promote cell alignment. And when using active perfusion, the chicken muscle tissue showcased higher protein expression and improved taste and texture.
+
+## Many obstacles to overcome
+
+“Cultured meat offers a sustainable, ethical alternative to conventional meat,” said Takeuchi. “However, replicating the texture and taste of whole-cut meat remains difficult. Our technology enables the production of structured meat with improved texture and flavour, potentially accelerating its commercial viability.”
+
+Speaking of which, there’s still a lot to do and a long way to go before this production method can scale up and make cultivated meat fit for our plates.
+
+There are several reasons why. The hollow fibres are not edible and must be pulled from the meat by hand, so the team is working on automating their removal or replacing them with edible cellulose fibres that can be left in and fine-tune the texture of the meat.
+
+In terms of scaling up, as the tissue size increases, ensuring a sufficient oxygen supply becomes more challenging. So future versions of the bioreactor may need artificial blood to help carry more oxygen to cells and grow larger pieces of cultivated meat.
+
+The researchers used cells cultured in a medium containing animal serum too, which is expensive and raises ethical concerns. To commercialise the product, the team would likely need to use plant-derived collagen and serum-free culture media, something many companies are already doing.
+
+“Alongside solving these technological issues, regulatory challenges must also be addressed, including the approval of materials and processes for food production by relevant authorities, such as the FDA or European Food Safety Authority,” the study noted. “In addition, fostering a culture that embraces new foods is essential for the acceptance of cultured meat products by the public.”
+
+Speaking to the Guardian, Takeuchi said with enough funding, products made using this approach could be available in five to 10 years. “At first, it will likely be more expensive than conventional chicken, mainly due to material and production costs,” he said. “However, we are actively developing food-grade, scalable systems, and if successful, we expect the cost to decrease substantially over time.”",www.greenqueen.com.hk,2025-04-21,3,Could This Be the Holy Grail of Cultivated Meat?,article,0.02758924834,53,200,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-kost-capital-bodil-siden/food-tech-vc-interview-kost-capital-bodil-siden-1/,false,"The content is an introduction to the website, not a news article.",food-tech-vc-interview-kost-capital-bodil-siden-1 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,food-tech-vc-interview-kost-capital-bodil-siden-1 - Green Queen,article,0.01712505622,26,166,199.546988
+https://www.greenqueen.com.hk/us-meat-sales-beef-rfk-trump-climate-culture/us-meat-sales-beef-rfk-trump-climate-culture-social/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",us-meat-sales-beef-rfk-trump-climate-culture-social - Green Queen,Courtesy: Michael M Santiago/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,us-meat-sales-beef-rfk-trump-climate-culture-social - Green Queen,article,0.01722971735,26,166,199.546988
+https://www.greenqueen.com.hk/plant-based-ultra-processed-foods-healthy-nova-phytochemicals/,true,"Reports on a specific study and its findings, presenting it in a news-like format.",Ultra-Processed? New Research Challenges Health Assumptions About Plant Proteins,"Plant-based meat has been criticised for being ultra-processed, but classification systems like Nova don't fully reflect a food's healthfulness, shows a new study.","# Nova System ‘Fails’ to Capture Nutritional Value of Plant-Based Proteins, Study Finds
+
+5 Mins Read
+
+## Plant-based proteins have come under heavy scrutiny for being ultra-processed, but current classification systems don’t fully reflect a food’s healthfulness, a new study has found.
+
+Plant proteins shouldn’t be “demeaned” as unhealthy ultra-processed foods (UPFs), as their biochemical composition and micronutrient profile suggest otherwise, according to a new study.
+
+Researchers from the University of Turku in Finland argue that current classification systems like Nova and Poti don’t sufficiently acknowledge the presence of compounds. Recognising the value of certain added ingredients – not just those that are harmful – is crucial, their research shows.
+
+Published in the Nature Food journal, the analysis looked into the biochemical composition of 168 plant-based proteins made from a host of different base ingredients, as well as eight conventional meat products. They specifically explored the presence and availability of phytochemicals, which are bioactive compounds linked with multiple health benefits.
+
+“Phytochemicals are a very large group of different compounds found only in plants, of which there are thousands of different types. On average, we consume 0.5-1g of phytochemicals per day, depending on our diet,” explained Kati Hanhineva, a professor of food development at the university. “However, until now there has not been enough research on how different processing methods affect these compounds.”
+
+This latest study, though, contends that classifications like Nova “fail in several cases to provide a meaningful interpretation of the effect of processing”, suggesting that these systems often categorise foods containing beneficial bioactive compounds as processed or ultra-processed, “potentially misleading consumers into avoiding them”.
+
+## Nova classification of UPFs is limited for plant-based foods
+
+The research particularly focused on soy products, including whole beans, tofu, tempeh, concentrates or isolates, and meat analogues. All of these finished products contained high levels of phytochemicals. When it came to isoflavonoids, vegan steaks were found to contain very little of these, but foods with lighter processing techniques, like tofu or soy chunks, retained a higher amount from the original soybean.
+
+“Fermentation was highlighted as an important processing method in the results. We found that in tempeh, for example, these isoflavonoids were in a form that is more readily absorbed due to the activity of the microbes used in fermentation,” said doctoral researcher and lead author Jasmin Raita.
+
+The problem, though, is that some fermented tempeh products fell into the UPF category in the existing classification systems, just like products made with extrusion. This highlights why UPF categorisation is limited when it comes to plant-based products, the researchers said.
+
+“It is important to note that food processing should not be seen as exclusively harmful, as fermentation, for example, can even improve the nutritional value of a product,” Raita pointed out.
+
+“The phytochemical compounds identified in the study may have health benefits, although they are currently not included in the nutrition labelling of food products,” added Hanhineva.
+
+These can also indicate how well the original composition of a plant-based raw material has been preserved. “If there are no phytochemicals left in the product, it indicates that the product has undergone heavy industrial processing, after which the biochemical composition is completely different to that of the original plant used as a raw material. This perspective is not fully supported by current food processing classification systems,” she explained.
+
+## Not all processed foods are unhealthy, researchers say
+
+The researchers explained how certain UPFs have been linked with adverse health effects, but not all. Studies have shown that plant-based foods, including those categorised as UPFs, are not associated with the risk of multimorbidity (or having two life-threatening diseases concurrently).
+
+“It cannot be assumed that all processing makes a product unhealthy, because ultimately it is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies. These determine the nutritional value and healthiness of food products,” said Ville Koistinen, a research fellow at the university. “Processing food is common, and even unprocessed food is often eventually processed at home, for example, by cooking,” he added.
+
+Along these lines, the study described how the Nova classification bases the definition of UPFs on the processing techniques and added ingredients, and that of processed foods on the addition of elements like oils.
+
+“Tofu and tempeh are categorised as processed, according to Nova. However, if they contain various flavouring ingredients or have been pre-fried, they are labelled as ultra-processed, even though consumers would probably cook and season them similarly at home,” the authors wrote.
+
+The research builds on a familiar discourse in the food tech world. UPFs have come under heavy scrutiny from US health secretary Robert F Kennedy Jr, who has previously vowed to remove them from school lunches. Plant-based meat has been part of the criticism, but many nutritionists have warned against connecting processing with nutrition.
+
+This latest study noted that under the Nova category, most UPFs span unhealthy convenience food products and sugary beverages – but this group also contains phytochemical-rich foods, for which there’s no scientific support to limit their dietary intake.
+
+“Ideally, people would consume the presumably healthier UPFs, such as tempeh, but other factors, such as price and convenience, are important drivers for consumer decisions,” it stated. “Bearing these factors in mind, refining the current classification system could assist in guiding consumers to select nutritionally and phytochemically richer food products.”",www.greenqueen.com.hk,2025-04-14,10,Nova System ‘Fails’ to Capture Nutritional Value of Plant Proteins: Study,article,0.02967363407,53,206,199.546988
+https://www.greenqueen.com.hk/france-soja-soy-ban-isoflavones-tofu-estrogen-health-safety/france-soja-soy-ban-isoflavones-tofu-estrogen-health-safety-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",france-soja-soy-ban-isoflavones-tofu-estrogen-health-safety-1 - Green Queen,Courtesy: USDA/Flickr/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-26,29,france-soja-soy-ban-isoflavones-tofu-estrogen-health-safety-1 - Green Queen,article,0.01722459077,26,169,199.546988
+https://www.greenqueen.com.hk/pangaia-bio-based-nylon-castor-gaiaplnt-capsule-collection/,true,"Reports on a specific product launch by Pangaia, a fashion company, in a news-like format.",Pangaia Tackles Nylon’s Dirty Legacy with Bio-Based Alternative,"Eco fashion pioneer Pangaia has launched (gaia)PLNT Nylon, a sportswear capsule collection derived from bio-based nylon from castor seeds.","# Pangaia Takes on Nylon with Bio-Based Alternative Made from Castor Oil
+
+4 Mins Read
+
+## Eco fashion pioneer Pangaia has launched (gaia)PLNT Nylon, a sportswear capsule collection derived from a bio-based, fossil-free monomer.
+
+British material science firm Pangaia has unveiled its latest sustainable clothing innovation, this time taking on the nylon industry.
+
+Its latest capsule collection, called (gaia)PLNT Nylon, is centred around Evo, a 100% bio-based polyamide derived from castor bean oilseeds made by Italian textile company Fulgar. The four-strong performance wear lineup is available for a limited time, ranging from women’s skirt and unisex track pants to jackets for women and unisex applications.
+
+According to the company, the collection “channels a utility-inspired silhouette, blending structured tailoring with crisp, architectural lines to embody quiet confidence in everyday wear”.
+
+## Why we need bio-based nylon
+
+Invented by DuPont in 1938, Nylon was the world’s first fully synthetic polymer, and became popular for its durability, flexibility, and strength. It’s omnipresent today, appearing in clothing, seat belts, airbags, tents, parachutes, and even films for food packaging.
+
+Since it’s a type of plastic that is primarily derived from fossil fuels now, nylon is highly problematic. On top of its sizeable carbon footprint, nylon is not biodegradable, and even with proper disposal, it can cause microplastic pollution and contaminate the waterways as the microfibres are often too small to be captured by many water treatment systems.
+
+Further, producing nylon requires large amounts of water to cool down the fibres and facilitate the chemical reactions that turn them into cloth. In addition, the energy-intensive process generates nitrous oxide, a greenhouse gas over 300 times more potent than CO2. In fact, to produce two square metres of nylon, the associated emissions are equal to driving 37km in a gas-powered car.
+
+Pangaia claims Evo is a material that combines the strength and versatility of conventional nylon with a reduced environmental impact. It offers a high-performance, renewable alternative to fossil-derived synthetics.
+
+It’s derived from castor bean plants, a resilient, non-GMO crop that requires minimal water, thrives in dry conditions, and doesn’t compete with food crops. It’s turned into Evo yarn via a low-impact process that lowers emissions by 25% compared to conventional polyamide, according to an ISO-certified life-cycle assessment.
+
+## How does the plant-derived nylon perform?
+
+Pangaia’s process transforms renewable biomass into high-performance polymers, lowering the reliance on petrochemicals and offering a circular, responsible alternative without compromising strength.
+
+Evo is 25% lighter than conventional polyester while maintaining high durability and covering power. The material provides superior moisture management, dries in half as much time as conventional nylon, and boasts natural thermal insulation to regulate body temperature. Plus, the yarn has an anti-bacterial property to control odour, making it suitable for both active and everyday wear.
+
+According to Pangaia, each piece in the new collection is designed using “next-generation biomaterials” – although to note that the zippers are made with recycled PET tape. so not all aspects of the collection’s garments are degradable, which is an important point when considering an item’s end of life and how it can, or will, be disposed.
+
+While innovative companies like Pangaia work to test a new generation of textiles, in reality some new materials are still being tested and better understood in terms of toxicity and environmental impact. One peer-reviewed study published last September showed that certain bioplastics can be just as toxic as petroleum-based versions, though this has has more to do with the chemical manufacturing processes and required additives to make them rather than their plant-derived origin.
+
+Although the researchers looked at materials used for packaging – and castor bean fibres weren’t part of their study – it’s an important reminder that even bioplastics need to be tested and regulated for consumer safety (and transparency).
+
+The launch is part of a growing market for bio-based nylon, which was valued at $1.8B in 2023 and set to double over the next decade. It comes as apparel and fashion brands face calls to decarbonise their offerings, with sustainability becoming a priority rather than an added benefit.
+
+Fellow eco-materials firm Genomatica converts renewable carbon into the precursor to nylon, resulting in fermentation-derived nylon pellets and yarn. This innovation was used in a t-shirt line by activewear giant Lululemon in 2021, resulting in a 50% reduction in emissions compared to conventional nylon.
+
+Pangaia itself retails a recycled nylon collection, featuring discarded materials like old fishing nets, fabric scraps, and industrial plastics,",www.greenqueen.com.hk,2025-04-14,10,"No Oil, No Problem: Pangaia Debuts Bio-Based Nylon in Latest Sportswear Line",article,0.02739078868,51,204,199.546988
+https://www.greenqueen.com.hk/hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi/hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-4/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-4 - Green Queen,Courtesy: Thinx,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-11,13,hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-4 - Green Queen,article,0.0176031768,26,169,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-5/,false,"The content is a description of the website and its mission, not a news article reporting a specific event.",future-food-quick-bites-3103-5 - Green Queen,Courtesy: Lunar Fox Food Co,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-5 - Green Queen,article,0.01689944272,26,173,199.546988
+https://www.greenqueen.com.hk/actual-veggies-black-bean-burger-eurest-compass-group-catering/,true,"Reports on a specific business partnership and its implications, presented in a news-like format.",Fortune 100 Companies Will Now Serve This Veggie Burger in Their Cafeterias,"Actual Veggies has become the exclusive veggie burger supplier for Compass Group-owned Eurest, the caterer for the majority of Fortune 100 companies in the US.","# Actual Veggies’s Veggie Burger Displaces ‘Legacy’ Brand at Fortune 100 Cafeterias
+
+4 Mins Read
+
+## New York-based Actual Veggies has become the exclusive veggie burger supplier for Compass Group-owned Eurest, the caterer for some of the biggest companies in the US.
+
+Employees at Americas largest companies, including the majority of the Fortune 100, will now be able to order burgers made from black beans and kale and broccoli, with their caterer responding to a shift in consumer preferences for plant-based food.
+
+Eurest, the corporate-focused arm of the world’s largest catering company, Compass Group, has signed an exclusive deal with New York startup Actual Veggies, whose patties will replace a “legacy brand” of veggie burgers across the 1,600+ sites it serves nationwide.
+
+The move comes after Eurest’s research showed that taste is the leading factor influencing consumers to choose plant-forward menu items, followed by health benefits.
+
+“This move signals a real shift in consumer and operator preferences,” Actual Veggies co-founder and co-CEO Jason Rosenbaum tells Green Queen. “People are looking for food made with real, recognisable ingredients – not ultra-processed meat alternatives.”
+
+He adds: “Actual Veggies isn’t trying to mimic meat. We’re celebrating vegetables, and this partnership proves there’s a strong demand for that. Whole-food plant-based options are no longer niche – they’re becoming the standard.”
+
+## A partnership born out of a grocery run
+
+Eurest’s switch to Actual Veggies was spearheaded by Chris Ivens-Brown, chief culinary officer for Compass Group North America. He purchased a box of Actual Veggies from the grocery store and was so impressed that he was compelled to submit an inquiry to learn more about the company.
+
+This kicked off the start of R&D from the Eurest culinary team, who subsequently developed a variety of recipes to highlight the flavours and texture people look for in a burger. Eurest noted how Actual Veggies’s burgers are made using fresh vegetables, grains, and legumes, matching its expectations for flavour and appearance.
+
+“We’re focused on culinary innovation, both through our chef-driven concepts and the partners we collaborate with. Actual Veggies is pushing the category forward with products that deliver on taste, quality and innovation,” says Ivens-Brown.
+
+Actual Veggie’s signature black bean patty – a permanent addition to Eurest’s menu – also contains red pepper, caramelised onions, carrots, parsnips, lemons, and oats. Its other burgers will be rotated as limited seasonal promotions too. This spring, Eurest’s sites will feature various dishes using the Super Greens burger, which contains a base of broccoli, kale, and spinach.
+
+“The burgers will be prepared by Eurest’s culinary teams and served in a variety of ways depending on the café – as classic veggie burger builds, bowls, and other customisable options,” says Hailey Swartz, co-founder and co-CEO of Actual Veggies. “We designed our burgers to be chef-friendly and versatile, so they’re easy to work with while delivering bold, recognizable flavour.”
+
+## Actual Veggies teases 2025 as its biggest year yet
+
+Actual Veggies had announced its partnership with Compass Group in February, when it closed a $7M Series A funding round. Swartz notes that the Eurest corporate dining deal is a “major step, but just the beginning”: “We’re actively exploring opportunities with Compass and other partners to expand into schools, hospitals, and other non-commercial foodservice sectors where better-for-you food is in high demand.”
+
+It comes at a time when plant-based meat is struggling to capture wallet share. Yearly sales in retail continued to fall in 2024, with the downtick steady at around 9%. Meanwhile, of the 53% of Americans who have tried meat analogues, a quarter are “lapsed consumers” who haven’t eaten them in the previous year, according to a poll by Morning Consult for the Good Food Institute.
+
+Much of this can be attributed to a backlash against ultra-processed foods, which some studies have described as harmful to health, though experts have cautioned that processing shouldn’t be directly linked with nutrition.
+
+“There’s been a growing awareness around clean eating, ingredient transparency, and the environmental impact of what we eat,” argues Swartz. “Consumers want food that’s both healthy and trustworthy. People are reading labels more carefully – and they’re choosing options that feel real, nourishing, and minimally processed.”
+
+It’s why brands like Actual Veggies are finding success – its annual revenues grew by 125% in 2024, when it doubled its distribution. Its veggie burgers and fries are available at over 6,500 retail stores in the US, including Albertsons, Kroger, Whole Foods Market, Sprouts, and Costco.
+
+Swartz says 2025 is shaping up to be the firm’s biggest year yet: “We’re expanding deeper into foodservice, scaling retail distribution, and introducing new products that stay true to our clean-label mission. This Eurest partnership has opened the door for even more growth in corporate dining, and we’re already in talks to bring our burgers to new channels – including healthcare, education, and hospitality.”",www.greenqueen.com.hk,2025-04-04,20,This Brand Is Now the Default Veggie Burger at Most Fortune 100 Companies,article,0.02816455931,51,203,199.546988
+https://www.greenqueen.com.hk/alternative-fats-oils-plant-based-sustainable-fermentation-palm/,true,"This is an explanatory article about the challenges of sustainable alternative fats, not a news report of a specific event",From Air to Yeast: The Many Challenges of Sustainable Alternative Fats,"Fat is key to flavour, texture and functionality, but health and climate problems are pushing the need for sustainable alternatives.","# Chewing the Fat: The Many Challenges of Planet-Friendly Alternative Fats
+
+11 Mins Read
+
+## Fat is key to flavour, texture and functionality, but health and climate problems are pushing the need for sustainable alternatives. However, this industry faces its own challenges.
+
+We’re living in a world where half of all supermarket products contain palm oil, seed oils are a no-go for many consumers, beef tallow is making a comeback, and Michelin-starred chefs are championing oil made from algae.
+
+For better or worse, fats are everywhere. They’re key to making food taste and feel good, and are crucial nutrients, but they can also be bad for our health and the climate.
+
+With many traditional fats – from canola to coconut – under scrutiny for high saturated content or significant deforestation, many companies are innovating to come up with more viable alternatives that work just as well but are better for human and planetary health.
+
+This includes fats made from microbes, plants, the air, and even some combination of these – driving a market set to be worth $6.4B by 2031. But this burgeoning industry comes with many of its own challenges, says a new report by British chef and writer Anthony Warner for New Food Innovation.
+
+“Fat is one of the most important nutrients in our food system, yet one that is commonly demonised and misunderstood,” Warner writes. “There is often a focus on protein when we talk about food system health and sustainability, but fat is equally important.”
+
+The report looks at several novel ways to produce fats, the hurdles they need to overcome, and how innovation can help them do so.
+
+“The consumption of tropical oils, often the only alternative to animal fats in certain food applications, is a significant sustainability and biodiversity issue. The consumption of animal fats also comes with environmental, ethical and health concerns,” the report explains.
+
+“If we want to build a better food system, we need alternatives that are healthy, functional and sustainable. Where those alternatives are going to come from is one of the great food challenges of the next few years.”
+
+## Using fermentation to create fats
+
+Starting with fermented fats, Waners explains that there are two main approaches to producing fats this way. The first involves selecting microorganisms – like yeasts and fungi – that naturally produce fat and tailoring a process to optimise production. Precision fermentation startups like Nourish Ingredients, Yali Bio, C16 Biosciences, Melt&Marble, and Clean Food Group all fall in this category.
+
+The second approach centres on genetic modification to produce animal-derived fats from microbes, as cultivated fat players such as Hoxton Farms, Mission Barns and Steakholder Foods are doing. But these require expensive and time-consuming novel food applications and “can be considered to be a long way from market”, the report states.
+
+There are other issues here. All these startups are working to replace animal fats and palm oil, both cheap commodities that are favoured by food manufacturers. Fermented fat startups, on the other hand, need time, energy, feedstocks and expensive infrastructure, and are “unlikely to ever produce high yields”.
+
+“The fat will then require extraction, de-flavouring and removal from the aqueous fermentate if it is going to be used in food applications. It is always going to be difficult to compete on price with some of the food industry’s cheapest commodities,” reads the report.
+
+Volume is another major challenge. If a company can produce 20g of a yeast-based palm oil alternative per litre of fermentation capacity, replacing 1% of global palm production would require around 30 million litres of fermentation capacity. But currently, the world’s entire food-grade fermentation capacity is 16 million litres. As the report notes, this is just palm – replacing dairy is an even greater challenge.
+
+While startups are looking to make meat, dairy and fish proteins, as well as ingredients like rennet or mycoprotein, these are far more valuable than commodity fats. “The cleverest fermentation startups are currently looking to target high-value ingredients, understanding that industrial fermentation capacity is [not] going to exceed demand for a very long time to come,” the report states.
+
+Speaking to Green Queen, Warner says the capacity bottleneck is the biggest issue. “If we are serious about producing commodity fats by fermentation, global capacity will need to expand massively, which will be expensive and time-consuming,” he explains.
+
+“Any plan to produce fats by fermentation needs to be explicit about how the capacity issue is going to be addressed. The alternative is to focus on high-value, lower-volume fat fractions for specialist use.”
+
+## The power of algae
+
+There is another kind of fermented fat: algal oil. Algae Cooking Club has made waves over the last year through its partnership with Eleven Madison Park’s Daniel Humm, but these fats have been around for a while. Corbion, the largest algae oil producer, has been making its fat by feeding microbes on waste sugarcane since 2014 for fish feed, personal care and food manufacturers.
+
+“Despite being a fermented oil produced from a monoculture feedstock, sustainability metrics for algal oils appear to be favourable when compared to other oil crops for measures such as carbon emissions, land and water use,” the report outlines.
+
+Corbion’s large-scale reproduction also proves that these technologies can be commercially viable, but it further shows the importance of inexpensive feedstocks and the need to find a high-value niche.
+
+“Algae-derived fats have been successful in high-value niche products, such as cosmetics and culinary oils, but when it comes to competing with commodity fats like palm or soy, there are significant economic and capacity barriers to overcome,” says Warner.
+
+“Again, it’s going to be about addressing capacity and cost of manufacture. Algal fat products have been proven to work in application, but they need to make sense economically.”
+
+## Fats from genetically modified plants
+
+We’ve talked about genetically engineering microbes, but what about doing so with plants? Modifying plants via genetic manipulation or selective breeding could help produce fats, the biggest win being a plant that could grow a palm oil equivalent in a temperate climate (although this would have its own issues of fat solidification on cold days).
+
+A well-known project using this approach is being spearheaded by Professor Johnathan Napier, whose 20-year project at Rothamsted Research aims to create fish oils in a Camelina plant. This involves inserting genes from algae responsible for the biosynthesis of long-chain omega-3 oils.
+
+The report notes how “a few thousand hectares” of these genetically modified plants can meet the entire global demand for fish oils, proving to be a high-value crop for farmers, which can be grown in temperate climates.
+
+Plants provide the most significant environmental benefit of all ongoing GM food projects, and this project is close to commercialisation following trials and seed production being held in the US last year. The Camelina-grown fat can have uses for human food supplements and fortification.
+
+This effort demonstrates how strategic projects can have high commercial and environmental value, and that the path to market is long – as the report explains, “anyone promising quick-to-market GM solutions to large environmental issues [is] probably overlooking the practical realities”. The Camelina project also shows that resistance to genetic modification will likely impact farmers in counties where such technologies are opposed.
+
+Plants are highly efficient at capturing solar energy to create food, and modifying them to produce high-value ingredients is “a more efficient method of production than fermentation tanks”, since there are few limits on their production capacity, and there’s enough infrastructure for oil extraction and processing.
+
+The major obstacle is that “crop science is hard, time-consuming and expensive”. While fermenters with short timelines are tempting for researchers and investors, most of what we eat “will always be derived from crops grown in fields”, the report notes. Until technology can break that link, this will always be the case.
+
+“GM technologies have obvious issues regarding consumer and legislator acceptance. Important work can be done using GM crop technologies, especially when it comes to health, but there needs to be a realism about how time consuming and difficult this sort of work is, potentially taking decades to reach market,” explains Warner. “Then there is approval, which might never be possible in some parts of the world, particularly the EU.”
+
+## The paradoxical potential of air-based fats
+
+Fatty acids largely comprise carbon and hydrogen, so in theory, they can be produced without plants. Savor, the Californian startup backed by Bill Gates, recently made headlines for a butter created with carbon dioxide.
+
+While it’s an energy-intensive process, if Savor can use renewable power sources, it would represent a major win for the climate – we could have a fat created with next to no land, and one that captures carbon from the atmosphere.
+
+But the technology to capture atmospheric CO2 has been explored in hydrocarbon fuel production too. “The fact that it is not yet commercially viable to produce diesel in this way perhaps suggests that large-scale production of bakery shortening might be an economic challenge,” the report says.
+
+Another thing to consider is that this tech has only been used to make saturated fats, which aren’t ideal from both health and function perspectives – these fats can crystallise easily and become too hard at room temperature for many uses.
+
+“Blends with plant-derived unsaturated oils can be made with useful properties, including using interesterification, but this presents an interesting dilemma,” notes the report says, since producing ful",www.greenqueen.com.hk,2025-04-08,16,The Many Challenges of Sustainable Alternative Fats,article,0.05010853539,86,216,199.546988
+https://www.greenqueen.com.hk/colgate-palmolive-nopalm-ingredients-palm-oil-alternative-soap-bar/colgate-palmolive-nopalm-ingredients-palm-oil-alternative-soap-bar-2/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",colgate-palmolive-nopalm-ingredients-palm-oil-alternative-soap-bar-2 - Green Queen,Courtesy: NoPalm Ingredients,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-28,27,colgate-palmolive-nopalm-ingredients-palm-oil-alternative-soap-bar-2 - Green Queen,article,0.01726006344,26,168,199.546988
+https://www.greenqueen.com.hk/revo-foods-mycoprotein-vegan-seafood-el-blanco-inspired-by-black-cod/revo-foods-mycoprotein-vegan-seafood-el-blanco-inspired-by-black-cod-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",revo-foods-mycoprotein-vegan-seafood-el-blanco-inspired-by-black-cod-1 - Green Queen,Courtesy: Revo Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,revo-foods-mycoprotein-vegan-seafood-el-blanco-inspired-by-black-cod-1 - Green Queen,article,0.01743699789,26,169,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/,true,Reports on a specific business collaboration and product launch in a news-style format.,Heura Unveils Big 2025 Plans As It Rolls Out Whole-Cut Chicken with Swap,Spanish plant-based meat leader Heura and French vegan whole-cut maker Swap have launched a Suprême chicken fillet in European supermarkets.,"# Heura & Swap Say Collaboration – Not Competition – Is the Future of Plant-Based Meat
+
+6 Mins Read
+
+## Spanish plant-based meat leader Heura Foods and French vegan whole-cut specialist Swap Food have teamed up to launch a Suprême chicken fillet in three European markets.
+
+With an aim to “revolutionise the plant-based fillet experience”, Heura and Swap (formerly Umiami) have linked up to introduce a whole-cut chicken breast.
+
+The Suprême fillet is rolling out in over 2,000 supermarkets in France (including Carrefour, Leclerc, Monoprix, Intermarché, and Super U), 1,000 stores in Spain, as well as retailers in Portugal. It enables Heura to expand its product range and Swap to enter the mass retail market in Europe.
+
+“The biggest challenges aren’t solved alone,” Laurent Gubbels, global head of content at Heura, told Green Queen. “While it might be natural to see other plant-based companies as competitors, that’s not how we see it. We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”
+
+He added: “From the moment we met Swap, we knew this could be one of those rare, game-changing moments.”
+
+Christel Delasson, VP of sales and marketing at Swap, said: “We have joined forces with a common goal – to break the mould by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians. With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”
+
+## Bidding adieu to dry vegan chicken
+
+The new fillet boasts a clean-label, additive-free recipe with 20g of protein per serving, offering nutritional values “comparable to a traditional chicken fillet”. It also has a Nutri-Score rating of A. It’s made from water, soy protein (22%), sunflower oil, natural flavours, pea protein flour, citric acid, and salt.
+
+“A product like this was missing from the plant-based market, a fillet that’s remarkably close to chicken in both taste and texture, made with just seven natural ingredients,” said Gubbels. “All the good, but without trans fats, cholesterol and filled with fibre. It’s something truly unique.”
+
+He continued: “Thanks to the complementarity of our expertise, we were able to co-develop a product that combines natural ingredients, pleasure, and accessibility, on a European scale.”
+
+The “tender and juicy” product is manufactured in France, and can be breaded, grilled, fried or braised, and aims to provide home cooks with both indulgence and an easy-to-prep ingredient. Both brands are leaning into the textural characteristics, noting that solving the “dryness” of vegan chicken was one of the main reasons they collaborated.
+
+“We wanted to make you believe it was just like chicken. Same shape. Same taste. Same crispiness,” the brands said in one marketing poster. “But we failed to recreate… chicken’s dryness. Our fillet is juicy. Tender. Enjoyable. A real shame, honestly,” they added ironically.
+
+Research has shown that Europeans want their vegan chicken to be more tender and have a uniform texture. However, only 18% are avoiding animal products today, and taste is a detractor for 37% of these consumers when it comes to plant-based meat.
+
+That said, 29% of them are cutting back on meat, presenting an opportunity for brands that can meet consumer preferences. In France, too, while the government continues to battle plant-based meat, six in 10 citizens aren’t familiar with vegan alternatives to meat, and nearly half (44%) feel they don’t taste as good.
+
+It’s why the Heura-Swap chicken is targeting not just vegans, but flexitarians and meat-eaters too. “This collaboration allows us to continue offering excellent products without compromise, with superior nutritional quality and a positive impact on the planet,” said Heura co-founder and CEO Marc Coloma.
+
+## Swap targets home market with Heura link-up
+
+The companies called the collaboration a “turning point” for each of their European ambitions. Swap, which has raised $107M so far, uses its Umisation texturising platform to produce whole-muscle replicas of conventional fillets like chicken and fish. This involves a technique that transforms plant proteins into structured fibres without high heat or pressure.
+
+The technology allows the startup to produce plant-based meat with minimal ingredients, with the chicken using eight ingredients and no artificial flavours, colourants or texturisers.
+
+It operates a 14,000 sq m facility in the Alsace region, which can produce 7,500 tonnes of plant-based meat annually, eventually rising to 20,000 tonnes.
+
+Last year, it entered the US foodservice sector, with its chicken fillet appearing on the menu of several Chicago eateries, including Majani, The Chicago Diner, Spirit Elephant, Soul Veg City, Duke’s Alehouse, and Clucker’s Charcoal Chicken.
+
+Swap Chicken was the recipient of a Tasty Award by sensory-based research firm Nectar last month, signalling that more than half of taste-testing omnivores found it to taste the same or better than animal protein.
+
+## Heura teases chicken burger and two ‘game-changing’ launches
+
+Heura, meanwhile, claims it’s responsible for four of the five bestselling vegan products in Spain. In 2023, it grew sales by 22%, reaching €38.3M, and it’s charting a path to profitability this year.
+
+Having raised €88M to date, its products are available in more than 20,000 stores in 20 countries. After Spain, France is its second-largest market, where its sales hiked by 88% in 2023. “With over 2,000 points of sale, French consumers will now have access to this new innovation,” Coloma said of the Suprême chicken fillet.
+
+“It also meets the expectations of French consumers, who are increasingly incorporating plant-based foods into their diets,” he added. Indeed, despite the lack of familiarity, a quarter of French people eat meat and dairy alternatives weekly, and 14% do so several times a week – a three-point increase from 2022 and 2023.
+
+The Spanish startup is now working on vegan cold cuts, cheese, and pasta as well, aiming to tackle a wider range of categories with nutrient-dense alternatives and entice a larger share of consumers dissatisfied with ultra-processed foods. “They’re currently in development,” said Gubbels. While he did not share a timeline, he suggested that they have already undergone some taste tests.
+
+This is Heura’s second launch this year, following the chicken chunks it introduced in February. “This month, we’re also launching a ‘chicken-style’ burger, and two more game-changing products are lined up for summer,” he revealed.
+
+“2025 will be a transformative year for Heura. Last year was all about laying the foundation – we didn’t launch new products, but we developed patents and improved our current products. And this year, we’re set to see the results. Our goal is clear: to become profitable and prove to the world that a plant-based meat company can stay and succeed.”",www.greenqueen.com.hk,2025-04-02,22,"Heura, Swap Join Forces to Launch Whole-Cut Vegan Chicken FIllet in Europe",article,0.03179701845,59,213,199.546988
+https://www.greenqueen.com.hk/deliciously-ella-choose-ultra-processed-free-plant-based-food/deliciously-ella-choose-ultra-processed-free-plant-based-food-2/,false,"The content is a description of the Green Queen platform, not a news article.",deliciously-ella-choose-ultra-processed-free-plant-based-food-2 - Green Queen,Courtesy: Deliciously Ella,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-27,28,deliciously-ella-choose-ultra-processed-free-plant-based-food-2 - Green Queen,article,0.01736262718,26,168,199.546988
+https://www.greenqueen.com.hk/lab-grown-fish-cultivated-seafood-allergies-eel-unagi/lab-grown-fish-cultivated-seafood-allergies-eel-unagi-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",lab-grown-fish-cultivated-seafood-allergies-eel-unagi-1 - Green Queen,Courtesy: James Cook University,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,lab-grown-fish-cultivated-seafood-allergies-eel-unagi-1 - Green Queen,article,0.01719987267,26,168,199.546988
+https://www.greenqueen.com.hk/us-plant-based-survey-americans-beef-emissions-trump-rfk-food/89p-lockup-vert-primary/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",89p-lockup-vert-primary - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,89p-lockup-vert-primary - Green Queen,article,0.01698312306,26,170,199.546988
+https://www.greenqueen.com.hk/category/alternative-materials/,false,Contains multiple articles with 'Read More' links rather than a single news article,Alternative Materials - Animal-Free Leather - Green Queen,"Alternative Materials Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Alt Materials
+
+Alternative Materials Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+In partnership with an Italian premium fashion mill, Japanese materials innovator Spiber has produced cashmere blends and worsted yarn with its fermentation-derived Brewed Protein.
+Sustainable protein is on the rise in Japan.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As awareness about the environmental and welfare detriments of the textile industry grows, a new crop of startups is developing novel alternatives to change the way we dress and live.
+If things continue the way they are, the fashion!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever has partnered with biotech firm Nufarm to produce oil from the entire sugarcane plant and replace fossil fuels from its laundry and beauty products.
+From laundry detergents to soaps, most cleaning products contain surfactants!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Already working with major luxury brands, French cultivated leather startup Faircraft has raised $15.8M in funding to scale up operations.
+France may be the second largest exporter of leather in Europe, but a company based in its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Uggs has released a long-awaited line of vegan shoes and socks with New York's Collina Strada but as with many animal-free alternatives to conventional materials, the plastic waste cost remains high.
+After years of calls from consumers!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US startup GOB, which makes eco-conscious wearables, is debuting mycelium foam earplugs in collaboration with Billie Eilish and The Lumineers.
+Last month, New York startup Ecovative closed a $28M funding round for its mycelium-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British cosmetics manufacturer THG Labs has partnered with Clean Food Group to develop beauty and personal care products with eco-friendly oils made from food waste.
+THG Labs, the product development division of British personal care!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York-based Ecovative has secured $28M in a growth equity round to expand its mycelium-based MyBacon product and introduce new sustainable leather materials.
+To advance its food and fashion innovations, US mycelium startup Ecovative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian startup Algenie has come out of stealth with early funding for its photobioreactors that can create sustainable fuels, plastics and feed from algae.
+Armed with helix-shaped photobioreactors that can dramatically reduce the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Bill Gates' Breakthrough Energy Ventures has led a $33M Series B investment for US startup Galy, which makes lab-grown cotton.
+Boston-based Galy has secured $33M in an oversubscribed Series B investment round led by Bill Gates'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+General Motors has unveiled a new concept EV under its Cadillac division, which features biomaterials made from MycoWorks' mycelium.
+We've heard a lot of comparisons between electric vehicles (EVs) and alternative proteins, but could!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+L’Oréal has entered a multi-year partnership with biotech startup Debut to develop fermentation-based ingredients for its products, as part of its sustainability goals.
+The world's largest cosmetics brand is turning to fermentation to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US startup Uncaged Innovations has raised $5.6M in seed funding to commercialise its grain-based, plastic-free leather alternative.
+Uncaged Innovations, which makes vegan leather from grains, has closed a $5.6M seed investment round led!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Skincare brand Stream2Sea and scientists from the University of Derby have developed a sunscreen that feeds and nourishes coral reefs.
+Sunscreen has become a political issue. From ""anti-SPF conspiracy theorists"" denouncing their!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German biotech startup Insempra has closed a $20M Series A funding round to expand the production of its yeast-fermented lipids for food and cosmetics.
+Led by EQT Ventures, the Series A round builds on Insempra's 2021 seed funding to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever-owned mayonnaise brand Hellmann's Canada has partnered with Italian sustainable fashion label ID.Eight to launch a limited-edition collection of sneakers made from food waste.
+Mushrooms, corn, apples and grapes – these may be!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Apple has stopped production of FineWoven, its eco-friendly alternative to leather for iPhone and Apple Watch cases, after complaints about its performance and durability.
+""Goodbye Leather."" This was Apple's message in a short new ad!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swedish packaging solutions startup Saveggy has raised SEK 20M (€1.76M) to scale up its plastic-free, plant-based coating for fruits and vegetables, starting with cucumbers.
+Lund-based Saveggy's latest funding round of €1.76M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese eco materials startup Spiber has secured ¥10B ($65M) in funding to accelerate mass production of its fermentation-derived Brewed Protein for use in the fashion, automotive and personal care industries.
+In what is a major!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Vyld, the female-founded Berlin startup making sustainable period products from algae, has secured a seven-figure sum in seed funding that includes a financing instrument they created themselves.
+Three years after launch, Vyld has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Exercise can be more sustainable now, thanks to Community Clothing's new Organic Athletic sportswear line, which is free from plastics and can decompose in your garden in as little as a week.
+Community Clothing, the sustainable clothing!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Alternative Materials - Animal-Free Leather - Green Queen,article,0.03832107575,27,290,199.546988
+https://www.greenqueen.com.hk/extended-reality-augmented-plant-based-meat-food/extended-reality-augmented-plant-based-meat-food-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",extended-reality-augmented-plant-based-meat-food-3 - Green Queen,Courtesy: Natalia Karhu/TAUCHI,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,extended-reality-augmented-plant-based-meat-food-3 - Green Queen,article,0.01707601097,26,168,199.546988
+https://www.greenqueen.com.hk/category/food-tech-alt-protein-asia/,false,Contains multiple articles with 'Read More' links rather than a single news article,Alt Protein - Green Queen,"Food Tech: Alt Protein & Slaughter-Free Food Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Alt Protein
+
+Food Tech: Alt Protein & Slaughter-Free Food Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Atlantic Natural Foods, the plant-based company behind Loma Linda and Tuno, has filed for bankruptcy months after withdrawing from a takeover deal by Above Food.
+In the latest example of the financial challenges facing the plant-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Researchers in Japan say they've reached a ""breakthrough"" in tissue engineering that could open up ""transformative opportunities"" for cultivated meat production.
+To solve one of cultivated meat's biggest challenges, scientists have!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Over half of Americans identify beef as the most polluting food, and many are open to eating plant-based, but they need policy changes to support the shift.
+This story is part of The 89 Percent Project, an initiative of the!-->!-->!-->!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Swiss government has published its nutrition strategy for the next eight years, expanding the focus to sustainability, plant-based diets and food waste.
+Swiss citizens are eating too much meat, animal fat, sugar and salt, and very!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+The EU's production and consumption patterns require ""fundamental changes"" to reach its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+European future food startups saw a 25% boost in funding in 2024, making the region a global leader in the space – but economic uncertainty is keeping investors cautious this year.
+While US tariffs keep business leaders and investors on!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Steve Simitzis is a Partner at Solvable!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With sales of meat analogues continuing to drop, some plant-based companies are moving away from replication and betting on new product formats. Revo Foods is one of them.
+“The plant-based industry had a dogma that if you replicate meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mumbai-based food tech startup Biokraft Foods has debuted cultured seafood prototypes in collaboration with the government, and will apply for regulatory approval for cultivated chicken this summer.
+Cultivated meat is inching closer to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eat Just is bringing its bestselling vegan egg to Europe after striking a distribution deal with Vegan Food Group, which is investing £11.5M ($15.2M) to ramp up production at its sites.
+Just Egg – the pioneering vegan egg alternative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based proteins have come under heavy scrutiny for being ultra-processed, but current classification systems don't fully reflect a food's healthfulness, a new study has found.
+Plant proteins shouldn't be ""demeaned"" as unhealthy!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based meat maker TiNDLE Foods is keeping tabs on tariffs and the UPF conversation as it builds on revenue growth with retail expansions and prioritises cash reserves.
+It's never easy to be a business leader, and it feels!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With all the uncertainties around global tariffs, most industries are in a precarious position, including food tech. Here's what sector VCs are advising startup founders about the global trade war.
+It's only mid-April, but 'tariff'!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here's what you need to know, and what it means for plant-based meat.
+With ultra-processed foods (UPFs) front of mind!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Bodil Sidén is a General Partner at Kost!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Alternative protein startup BioCraft Pet Nutrition is working with Prefera Petfood to manufacture a cat food product with 99% cultivated mouse meat.
+Shortly after registering its cultivated mouse meat with Austrian regulators!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Australian firm Nourish Ingredients has completed an industrial-scale production of its animal-free, meat-like fat while keeping costs low – here's how it's doing it.
+Six months after forming a partnership with Chinese fermentation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to our expert reviewer at Expo West 2025.
+It's that time of year again: when Anaheim, California is packed with!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Known for its cultured quail, Sydney-based Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.
+Australian food tech startup Vow has become the first startup to!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Alt Protein - Green Queen,article,0.03774476233,27,290,199.546988
+https://www.greenqueen.com.hk/category/cellbased-protein-cultivated-meat/,false,Contains multiple articles with 'Read More' links rather than a single news article,"Cell-Based Meat, Seafod & Protein News - Green Queen","Cell-Based Protein: breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Cell-Based News
+
+Cell-Based Protein: breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Alternative protein startup BioCraft Pet Nutrition is working with Prefera Petfood to manufacture a cat food product with 99% cultivated mouse meat.
+Shortly after registering its cultivated mouse meat with Austrian regulators!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japan's first cultivated meat company, IntegriCulture, has unveiled several prototype dishes and products made from duck liver cells.
+Japanese cellular agriculture specialist IntegriCulture has provided a glimpse of the potential of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Known for its cultured quail, Sydney-based Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.
+Australian food tech startup Vow has become the first startup to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Chinese food tech player CellX has self-determined its first-of-a-kind morel mycelium ingredient as safe in the US, launching high-protein snacks under new consumer brand Mourish.
+Chinese startup CellX is entering the US with what it!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+Cultivated seafood isn't just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.
+While many in the cellular agriculture industry have touted the health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Jeff Tripician is the CEO of Meatable, a Dutch food tech startup working on cultivated pork. A former meat industry exec, he argues that a collaborative approach is the only recipe for success.
+As global demand for meat rises, one thing!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British cultivated meat player Hoxton Farms has partnered with Japan's Sumitomo Corporation to bring its pork fat ingredient to Asia.
+For cultivated meat, fat is all the rage right now.
+In Europe, Mosa Meat has filed for regulatory!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech firm BioCraft Pet Nutrition has received registration from Austrian authorities to sell its cultivated meat ingredient in pet food applications across the EU.
+After a string of developments last year, 2025 is shaping up to be!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp!-->…
+
+Read More...
+
+Read More...
+
+One of the loudest opponents of cultivated meat, Coldiretti rallied thousands of farmers to demand the EU assess novel foods like new drugs. It cited concerns from scientists, but half of them are members of the organisation.
+It was!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With a number of cultivated meat startups hosting public tastings of their products, three taste testers take us behind the scenes of what it's like to bite into the future from cultivated fois gras to cell-cultured salmon.
+It was a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's largest Muslim organisation has issued a fatwa recognising that cultivated meat can be Halal if it meets certain requirements, with one startup already pursuing the certification.
+Cultivated meat can be considered Halal!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Benexia's new chia seed milk, Violife's campaign with Chrishell Stause, and Holy Carrot's upcoming restaurant in London.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's Uiseong County has won its bid to build a cultivated meat research centre, supported by $10M in government funding as part of the country's food tech drive.
+With regulatory support for cultivated meat ramping up in South!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo's newest non-dairy Baileys, Beyond Meat's mycelium steak, and Minor Figures's 'Hyper' oat milk.
+New products and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+House and Senate representatives in Mississippi have unanimously passed a bill to ban the sale of cultivated meat in the state, which is on the way to the governor's desk now.
+Sell cultivated meat, go to jail.
+Mississippi has!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The UK's Food Standards Agency has launched a regulatory 'sandbox' to accelerate the regulatory approval pathway for cultivated meat, with eight startups participating in the two-year programme.
+Weeks after cultivated meat hit pet food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Mission Barns has become the third cultivated meat firm to receive regulatory approval in the US, with a planned rollout at Sprouts and Bay Area restaurant group Fiorella.
+Mission Barns has earned US!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swiss food tech startup Food Brewer is targeting US regulatory approval for its cell-based chocolate this year, having just raised $5.6M from industry giants Lindt and Puratos.
+Zurich-based Food Brewer has attracted investment from two!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,"Cell-Based Meat, Seafod & Protein News - Green Queen",article,0.03829279697,27,290,199.546988
+https://www.greenqueen.com.hk/nopalm-ingredients-revoleo-sustainable-palm-oil-alternative/nopalm-ingredients-revoleo-sustainable-palm-oil-alternative-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",nopalm-ingredients-revoleo-sustainable-palm-oil-alternative-2 - Green Queen,Courtesy: NoPalm Ingredients,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-14,10,nopalm-ingredients-revoleo-sustainable-palm-oil-alternative-2 - Green Queen,article,0.01728396699,26,167,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-umiami-vegan-chicken-fillet-supreme-social/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",heura-swap-umiami-vegan-chicken-fillet-supreme-social - Green Queen,Courtesy: Heura Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-umiami-vegan-chicken-fillet-supreme-social - Green Queen,article,0.01719060542,26,171,199.546988
+https://www.greenqueen.com.hk/upstream-foods-cultivated-fat-plant-based-seafood/,true,Reports on a specific company's (Upstream Foods) plans and technology in the plant-based seafood market.,Upstream Foods Says Cultivated Fat Will Help Plant-Based Seafood Market Surge,"When it comes to seafood alternatives, the choices are limited. Dutch start-up Upstream Foods aims to change that by cultivating fat from salmon cells for the plant-based seafood market.","# Upstream Foods Says Cultivated Fat Will Help Plant-Based Seafood Market Surge
+
+3 Mins Read
+
+## When it comes to seafood alternatives, the choices are limited. Dutch start-up Upstream Foods aims to change that by cultivating fat from salmon cells for the plant-based seafood market.
+
+The alternative seafood sector has seen significant growth in the U.S., with both dollar and unit sales experiencing a 53 percent increase last year, according to the Good Food Institute (GFI). This upward trend is expected to continue. But to truly appeal to mainstream consumers, alternative seafood needs to elevate its quality.
+
+As consumer demand for sustainable alternatives continues to grow, companies like Upstream Foods are striving to meet the challenge and provide high-quality options. Upstream Foods’ innovative approach to cultivating salmon cell fat for use in plant-based seafood aims to revolutionize the industry.
+
+## ‘Next level fat’
+
+Kianti Figler, founder and CEO of Upstream Foods, emphasized the need for improved product quality during her speech at F&A Next, an event hosted by Rabobank, Wageningen University & Research, Anterra Capital, and StartLife. She acknowledged that the current offerings do not yet match the taste and quality expected by consumers, *Food Navigator* reports.
+
+“When we’re talking about taste, we’re talking about fat,” she said at the event. “To take plant-based seafood to the next level, we need next level fat.”
+
+According to recent TURF analyses, the main reasons consumers would choose plant-based seafood are flavor (78 percent), the potential to reduce overfishing (7 percent), omega-3 content (3 percent), lack of bones (1 percent), and contribution to reducing plastic waste (1 percent). GFI suggests that once consumers have a positive impression of alternative seafood flavors, messaging focused on these additional benefits can make the products more appealing.
+
+Figler agrees with this approach and believes that taste and fat are closely linked. Upstream Foods’ solution involves cultivating fish fat from salmon cells through cellular agriculture. The company develops a proprietary cell line from salmon cells, cultivates them in a bioreactor, and then combines the fat with a plant-based matrix.
+
+## Scaling up
+
+Upstream Foods is currently optimizing its salmon cell line and establishing its process at a lab-scale. The company foresees the main challenge in scaling up will be reducing production costs.
+
+Figler acknowledges that cost efficiency is a significant hurdle faced by the entire industry, as the infrastructure has primarily been designed for the pharmaceutical sector, lacking incentives for ingredient cost reduction.
+
+“Making this entire process cost efficient is, I think, the biggest challenge we’re all facing,” Figler said.
+
+While Figler expressed a desire to enter the European market first, she noted that the time-consuming process of submitting a Novel Foods application to the European Food Safety Authority (EFSA) might not be feasible for a start-up. Instead, Upstream Foods plans to focus on the U.S. market, aiming to scale its process and file for regulatory approval within four years.
+
+The road to market entry involves developing a proof of concept with global plant-based seafood players, followed by raising €3 million in seed funding. Upstream Foods plans to scale its process to 30L and then 100L, with further increases in scale before seeking regulatory approval in the U.S.
+
+While Europe may not be the initial market for Upstream Foods due to the challenges associated with EFSA approval, the company remains optimistic about the future of plant-based seafood and the potential to offer quality products that satisfy consumers’ taste preferences while delivering health benefits and affordability.",www.greenqueen.com.hk,2025-04-08,16,Upstream Foods Says Cultivated Fat Will Help Plant-Based Seafood Market Surge,article,0.02412680391,47,201,199.546988
+https://www.greenqueen.com.hk/vow-cultured-quail-lab-grown-meat-approved-fsanz-australia-new-zealand/vow-cultured-quail-lab-grown-meat-approved-fsanz-australia-new-zealand-social/,false,"The provided content is a description of the Green Queen platform, not a news article reporting a specific event.",vow-cultured-quail-lab-grown-meat-approved-fsanz-australia-new-zealand-social - Green Queen,Courtesy: Vow,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,vow-cultured-quail-lab-grown-meat-approved-fsanz-australia-new-zealand-social - Green Queen,article,0.0174289201,26,167,199.546988
+https://www.greenqueen.com.hk/turtletree-intentional-ironkind-animal-free-lactoferrin-supplement/,true,Reports on a specific event (launch of a new supplement brand) in a news-like format.,How This CEO’s Health Struggles Sparked Her Sustainable Supplements Brand,"Food tech startup TurtleTree has unveiled Intentional, a supplements brand based on its animal-free lactoferrin protein, starting with IronKind.","# Animal-Free Dairy Startup Debuts Lactoferrin Supplement to Boost Iron Regulation
+
+6 Mins Read
+
+## Singaporean food tech startup TurtleTree has unveiled a new consumer-facing brand for supplements made from its animal-free lactoferrin protein in the US.
+
+Precision fermentation firm TurtleTree has introduced Intentional, a consumer brand of supplements powered by its recombinant lactoferrin protein.
+
+The brand’s first product, IronKind, combines lactoferrin with prebiotics to support iron regulation, improve energy levels, and enhance gut health. It was born out of founder and CEO Fengru Lin’s personal struggles with traditional iron supplements, which caused her body to overload, leading to side effects like bloating and constipation.
+
+“Conventional iron supplements provide more iron, whether or not our bodies need it,” Lin tells Green Queen. “But iron supplements can also cause GI problems like nausea and constipation. Lactoferrin helps to balance our iron levels whether they are below or above regular levels.”
+
+## What is lactoferrin, and how is it produced?
+
+Lactoferrin is an iron-binding whey protein found in human milk and bovine colostrum just after birth, and is revered for its antiviral, antibacterial, anti-carcinogenic, immunity-boosting, and gut-strengthening properties.
+
+These functional benefits make it a highly prized ingredient, but it suffers from a supply crisis. It takes 10,000 litres of milk to produce just 1kg of purified lactoferrin, driving up prices (it retails for $750-1,500 per kg) – this is why 60% of its supply is reserved for infant formula.
+
+To tackle that problem and make lactoferrin available in verticals like sports nutrition, women’s health, adult and elderly nutrition, and other applications, TurtleTree uses precision fermentation to produce the protein. It is a process that blends traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest (animal-free, bioidentical lactoferrin, in this case).
+
+There are several companies working to produce lactoferrin this way – including Australia’s All G Foods. Helaina, De Novo Foodlabs, and Daisy Lab – but TurtleTree was one of the earliest adopters in the space.
+
+It was also the first to self-affirm the ingredient as safe in the US, and has since notified the Food and Drug Administration (FDA) of its GRAS (Generally Recognized as Safe) determination. This is key, since the self-affirmation path is in jeopardy now – thanks to health secretary Robert F Kennedy Jr – and companies may need to wait for a ‘no questions’ letter from the FDA before they can start selling novel ingredients.
+
+Swedish startup Ironic Biotech is also using precision fermentation to develop plant-derived heme, a readily absorbed form of iron.
+
+## Could lactoferrin aid iron absorption in women?
+
+A lack of iron is the main cause of anaemia, a condition affecting two billion people globally, with cases increasing rapidly for women, expectant mothers, young girls, and children under five. Globally, 31% of women suffered from the condition as of 2021, versus 17.5% of men, a difference that becomes more pronounced during the reproductive ages.
+
+Menstruation causes a periodic loss of blood, which means iron stocks need to be replenished regularly. Gynaecological disorders and maternal haemorrhage are also key contributors to anaemia incidence among women of reproductive age. This is why many women are advised to take iron supplements, or, in severe cases, iron infusion therapy (though its high costs make it inaccessible to many).
+
+While humans get iron from food and supplements, each comes with its own problems. Red meat is the most typical source of iron, but it’s also the most polluting food on the planet, and is linked with a multitude of health risks.
+
+Meanwhile, supplements are linked to various side effects, such as nausea, dizziness, stomach ache, constipation and other digestive problems, as well as organ damage. This is because over 90% of the iron in supplements goes through our digestive tracts without being absorbed.
+
+“The regular modern diet typically provides enough iron, but oftentimes our bodies are just not absorbing the iron that’s needed,” says Lin. That is where Intentional’s supplement comes in. “Lactoferrin helps with iron absorption and homeostasis. You can think of lactoferrin as an iron regulator.”
+
+She notes that while IronKind can optimise iron absorption for women who can’t absorb it well, those who don’t have enough iron in their diets in the first place would need to supplement the nutrient itself.
+
+Intentional describes its audience as those who prioritise “proactive wellness and informed self-care” and choose “nutraceuticals over traditional pharmaceuticals”. This includes women who menstruate, pregnant individuals, children, vegans, and vegetarians, all of whom are more susceptible to iron deficiency.
+
+## Working in tandem with prebiotics
+
+IronKind works by marrying animal-free lactoferrin with prebiotics, specifically a yeast-derived polysaccharide. “While lactoferrin helps sequester iron from bad bacteria, which need iron to flourish, the prebiotics help to flourish the beneficial bacteria. Thus, these two ingredients work together to balance the gut microflora,” explains Lin.
+
+Once iron is bound, lactoferrin delivers the nutrient to our bloodstream, where it makes haemoglobin, a protein that helps carry oxygen throughout the body. This oxygenation and blood flow improves energy levels and overall health.
+
+“Lactoferrin is a big component of colostrum, with which it has a large overlap of benefits. If consumers are looking for an animal-free version of colostrum (and don’t want to take first milk from baby cows), IronKind is a great alternative, and prices are lower than most colostrum products,” Lin adds.
+
+The supplement is available on Intentional’s website, with a single pack of 60 capsules setting you back $37. Intentional is in talks with retailers and pharmacies to carry the product too.
+
+“Through a network of qualified partners, we are adopting a just-in-time manufacturing strategy to reduce the logistics around inventory load,” Lin says when asked about production volumes.
+
+## Intentional opens up new revenue stream for TurtleTree
+
+The launch of Intentional comes after several months of uncertainty at TurtleTree. As reported by Green Queen in January, the firm had conducted multiple rounds of layoffs in the space of six months, leaving behind a skeleton staff of just nine employees at the time.
+
+The company, which has attracted around $40M from investors since 2019, was reportedly looking to raise another $15M in a pre-Series B round later this year. But venture capital has been drying up for food tech and alternative proteins, with Lin noting that companies were undergoing “a more complex landscape” now.
+
+“As a startup, fundraising efforts are ongoing,” she says now. “However, with the profits from Intentional, we will be able to keep the company going perpetually. Additional equity funding will go into further technology development for optimised costs, as well as pipeline products.”
+
+TurtleTree has announced product launches with Cadence Performance Coffee and Strive Nutrition in the US, and Mad Foods in Singapore – but these are yet to roll out. Lin had previously confirmed that the collaborations were going ahead, and now reiterates that they “are ongoing launches”, promising more updates in the coming months.
+
+She says the importance of women leading in the femtech space is “less about gender for the sake of gender, and more about awareness”.
+
+“The truth is, women are not just smaller versions of men – our biology, hormones, and health needs are fundamentally different. But for decades, science and medicine have defaulted to a male baseline, overlooking key differences that deeply affect women’s health,” she explains.
+
+“That’s why having women lead in femtech – especially in spaces like micronutrient wellness – is so important. We’re often the ones who’ve felt the gaps firsthand,” she adds, outlining the iron deficiency gap between women and men. “It’s a systemic blind spot. At Intentional, we’re here to change that, starting with solutions built from a place of deeper understanding and care.”",www.greenqueen.com.hk,2025-04-07,17,TurtleTree Debuts Animal-Free Lactoferrin Supplement to Boost Iron Regulation,article,0.03467605329,63,215,199.546988
+https://www.greenqueen.com.hk/cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier/cultivated-biosciences-cosaic-bio-yeast-fermentation-emulsifier-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",cultivated-biosciences-cosaic-bio-yeast-fermentation-emulsifier-1 - Green Queen,Courtesy: Cosaic,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,cultivated-biosciences-cosaic-bio-yeast-fermentation-emulsifier-1 - Green Queen,article,0.01723400616,26,171,199.546988
+https://www.greenqueen.com.hk/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-1 - Green Queen,Courtesy: European Environment Agency,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-1 - Green Queen,article,0.01718848319,26,174,199.546988
+https://www.greenqueen.com.hk/category/pets/,false,Contains multiple articles with 'Read More' links rather than a single news article,Pets - Green Queen,none,"Browsing Category
+
+# Pets
+
+London-based Meatly's cultivated chicken has debuted at Pets At Home in the UK, as part of a hybrid dog treat made by vegan pet food startup The Pack.
+British pet owners can now buy cultivated chicken for their furry friends, in what is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food and pet care leader Mars has struck several partnerships focused on regenerative agriculture in its European supply chain for pet food.
+With the impending arrival of Robert F Kennedy Jr as Donald Trump's health secretary,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Pet food with cultivated meat instead of beef fares far better for the planet and its resources, according to a new life-cycle assessment.
+As it works to commercialise cultivated pet food, Czech biotech startup Bene Meat Technologies!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In feeding trials, half of dogs fed Meatly's cultivated chicken kept licking the bowl after finishing, and a majority enjoyed it more than their regular diet.
+Months after receiving regulatory clearance in the UK, Meatly – the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Five climate risks veterinarians want you to know about.
+By Daisy Simmons
+When Colorado veterinarian Colleen Duncan stepped outside recently, the air smelled like a bonfire. Smoke from Wyoming wildfires had drifted south, leaving!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian startups Friends & Family Pet Food Company and Novel Farms are co-developing cultivated meat for pets, and are already engaging with regulators.
+Friends & Family Pet Food Company, the newly launched startup focused!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Prague-based Bene Meat Technologies has produced its first cultivated burger, which it says will be at price parity with premium beef. It has also hinted at an update on its pet food venture.
+Bene Meat Technologies, the Czech producer!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Lewis Hamilton has made a second investment in plant-based pet food startup Bramble to raise awareness about vegan diets' impact on dog health.
+Formula One legend Lewis Hamilton and his dog Roscoe have partnered with New York-based!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New research presents the latest evidence of plant-based food's benefits for dogs, with vegan diets presenting the best health outcomes for canines.
+For dogs, vegan diets are linked with lower medication use, fewer health disorders, and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mars Petcare and Big Idea Ventures are spearheading a new programme for startups developing novel proteins and fats to develop sustainable pet food innovations.
+As the planetary impacts of pet food become apparent to more and more!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian vegan pet food leader Wild Earth has rolled out its first product for cats, a ""nutritionally complete"" Unicorn Pate.
+Wild Earth has entered the cat food sector with Unicorn Pate, a plant-based, nutritionally complete wet!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+After reviewing its guidelines, the British Veterinary Association is no longer discouraging pet owners from feeding their dogs vegan food, as long as it's nutritionally complete.
+The British Veterinary Association (BVA) has recognised!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cult Food Science subsidiary Further Foods will submit its design of feeding trials to the FDA later this month, in pursuit of regulatory approval for cultivated chicken for dogs.
+Further Foods, a subsidiary of Canadian cellular!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Friends & Family Pet Food Co. has partnered with cultivated seafood company Umami Bioworks to roll out treats and supplements for cats.
+It's a big week for cultivated pet food.
+On Wednesday, London-based startup Meatly announced!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+London-based Meatly is now allowed to sell its cultivated meat for pets in the UK, marking Europe's first approval for these proteins, and the world's first for pet food.
+Meatly has become the first company to be approved to sell!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UK manufacturer Pets Choice has agreed to acquire vegan dog food maker Hownd for an undisclosed sum, in what is described as a ""positive"" deal for the brand.
+Power Pet Brands, the parent company of Hownd, has agreed to sell the vegan!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US alternative protein startup NovoNutrients has raised $18M in a Series A funding round ahead of opening its pilot facility, with a renewed focus on humans and pets.
+The $18M Series A round was led by Australia's Woodside Energy and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Meatly CEO Owen Ensor and CSO Helder Cruz take us behind the scenes of the UK's regulatory process for cultivated meat, and reveal that it will start with dog food first.
+As the UK speeds up its novel foods regulation process, Meatly is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Damien Clarkson, co-founder and CEO of UK vegan dog food brand The Pack, explains why the company has launched a crowdfunding campaign, the lack of government support, and a possible move into cultivated meat.
+On the heels of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Austrian-American cultivated meat startup BioCraft Pet Nutrition has achieved price parity with premium pet food by reimagining the growth media for its mouse meat.
+BioCraft Pet Nutrition has achieved a breakthrough in its production!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British cultivated meat company Meatly has created a first-of-its-kind protein-free culture medium that can significantly reduce the cost of manufacturing these proteins.
+Ahead of its impending regulatory approval in the UK, Meatly has!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Pets - Green Queen,article,0.03771949816,26,290,199.546988
+https://www.greenqueen.com.hk/meatech-enough-partnershiop-for-hybrid-protein/,true,Reports on a specific corporate partnership and product development in a news-style format.,Peace of Meat & Enough Partner To Create Hybrid Mycoprotein Chicken Flavored With Cultivated Fat,MeaTech-owned subsidiary Peace of Meat is working with Enough to develop hybrid alternative protein solutions.,"# Peace of Meat & Enough Partner To Create Hybrid Mycoprotein Chicken Flavored With Cultivated Fat
+
+4 Mins Read
+
+Israel-based MeaTech has confirmed its wholly-owned Belgian subsidiary, Peace of Meat, will be working with Scotland’s Enough, an innovator in the mycoprotein sector that specializes in fungi fermentation using renewable feedstocks. Together, the two have signed a joint development agreement to accelerate MeaTech’s ambitions of launching hybrid meat products made with cell-based fat.
+
+Peace of Meat will be bringing cultivated chicken developments to the table, in the form of fat biomass. Enough will supply nutritionally rich mycoprotein, complete with essential amino acids, fibre, zinc and iron. The two will be brought together to create hybrid meat products that claim environmental superiority over conventional alternatives.
+
+## A middle ground between plant-based and cultivated meat
+
+The taste, smell and mouthfeel of conventional chicken meat will, MeaTech claims, come from infusing mycoprotein with its cultivated fats. The theory was tested at a recent tasting event. MeaTech had one of its chefs make hybrid chicken nuggets, using Peace of Meat’s cell-based fat. According to the company, the response was “unanimously positive”.
+
+“We are excited to sign a collaboration agreement with ENOUGH, a global leader in mycoprotein as an ingredient, to accelerate our commercialization of next-generation meat substitutes — hybrid products with cultured fat biomass. These game-changing, primarily plant-based products promise to offer a meatier taste and mouthfeel that is closer to conventional meat products,” Arik Kaufman, CEO of MeaTech said in a prepared release.
+
+Hybrid meat is not a new concept but is still relatively underrepresented, especially when compared to fully plant-based or cultivated interests. Containing animal fat, the products are only suitable for meat-eaters but offer predominantly plant-based protein sources. For those looking to reduce their meat intake or take up a flexitarian lifestyle, they are a happy medium between shunning all animal protein and embracing fully cultivated options.
+
+Last year, Peace of Meat was able to successfully produce 700 grams of pure cultivated chicken fat in an uninterrupted production cycle. With its tech proven, plans have been put in place to scale up the pilot facility to full manufacturing capacity in 2023. Enough’s flagship plant is located in the Netherlands, ensuring the two are within easy distance of each other.
+
+“We believe that the future of sustainable protein will include a mix of plant- fermentation- and cell-based products,” Jim Laird, CEO of Enough said in a statement. “Therefore, we are delighted to combine our fermented biomass with the cultured chicken fat biomass being developed by MeaTech’s subsidiary, Peace of Meat.”
+
+## A stepping stone to cultivated acceptance
+
+MeaTech remains engaged in developing its cultivated meat line. In December last year, it unveiled the largest cell-based steak to be produced using bioprinting techniques. Weighing in at 104 grams, it was made entirely from cultivated fat and muscle cells, with no plant-based fillers. Progressing in this arena remains a top priority for MeaTech, but consumer acceptance will remain a hurdle.
+
+A study of the factors affecting acceptance of consumer meat, published in the journal *Science Direct*, revealed that plant-based meats remain more popular in theory, due to price and sensory appeal. Cultivated options fall foul of ignorance surrounding the technology and concerns about how ‘natural’ the final products are. Bringing together part-cultivated and part-plant-based ingredients offers a bridge to future developments.
+
+## Hopping on the hybrid meat trend
+
+Shanghai-based Herotein announced its strategic partnership with the U.S.’s Mission Barns in October last year. The latter is a cell-ag startup producing cultivated animal fat which will be added to Herotein’s plant-based chicken and beef analogues which are sold through foodservice and retail partners in China.
+
+Back in February 202, California’s New Age Meats raised $2 million in a seed extension round to scale production of its hybrid meat analogues. Unlike Peace of Meat and Herotein, it doesn’t add cultivated animal fat to plant-based protein. New Age takes the reverse tack, producing a cultivated meat base and adding plant-based ingredients for enhanced taste, texture and nutrition.
+
+*Lead photo by MeaTech.*",www.greenqueen.com.hk,2025-04-08,16,Peace of Meat & Enough Partner To Create Hybrid Mycoprotein Chicken Flavored With Cultivated Fat,article,0.02682359786,47,204,199.546988
+https://www.greenqueen.com.hk/category/monthly-columnists/,false,Contains multiple opinion pieces and articles with 'Read More' links rather than a single news article,Opinion - Green Queen,"The best features by our Green Queen Media columnists, thoughtleaders we specially commission to write on the most urgent sustainability & wellness topics across Asia.","Browsing Category
+
+# Opinion
+
+Marin Vandamme, a fellow at the School for Moral Ambition in Amsterdam, argues why the EU's food strategy must emphasise protein diversification.
+Let me take you to a familiar scene: a family dinner where everything is going smoothly –!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Synbio must prove itself as a superior alternative and win consumer trust to succeed amid the battle against ultra-processed foods, writes our columnist Chiara Cecchini.
+By Chiara Cecchini
+Ultra-processed foods (UPFs) are under fire,!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In this exclusive op-ed, Daily Harvest CEO Ricky Silver lays out what Robert F Kennedy Jr's confirmation as health secretary means for the US food system, and how we can move forward.
+In arguably the most polarised moment of our!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food and climate tech investors remained cautious with their cash in 2024, as funding for alternative protein dipped, investments failed to align with emissions impact, and women founders were sidelined yet again.
+The venture sector is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Self-heating vegan Hanwoo beef, plant-based octopus legs and Beyond Lamb were among the winners of the 2025 ProVeg Food Innovation Challenge.
+Student-led teams across Asia-Pacific have won big at the fifth edition of the ProVeg Food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Klaus Mitchell, environmental advocate and co-founder of The Sustainability Awards writes about how to create a green future in a divided era.
+In a new year that will inevitably be marked by deep political divides and escalating!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Nourish Ingredients CEO James Petrie explores the decline of VC investment in food tech, and how the sector can chart a course forward.
+As we navigate through what some might call a “food tech funding winter,” I find myself in an!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Elin Roberts, co-founder and co-CEO of Better Nature Tempeh, believes the way people approach dietary change has shifted past vegan eating – and brands must too.
+In 2023, Better Nature Tempeh introduced three marinated versions of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New research has found that associating lone fruits with 'sad' emotions can make supermarket shoppers feel sorry for them, increasing sales and mitigating food waste.
+Have you ever felt so sorry for a single banana that you've ended up!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Welcome to the final edition of Green Queen’s #COP29 Digest. Here, our editorial team curates the must-reads, the must-bookmarks and the must-knows from around the interwebs to help you ‘skim the overwhelm’.
+Catch up: VOLUME!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Welcome to Volume 3 of Green Queen's #COP29 Digest. Here, our editorial team curates the must-reads, the must-bookmarks and the must-knows from around the interwebs to help you ‘skim the overwhelm’.
+Catch up: VOLUME 1 – VOLUME 2
+!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Welcome to Volume 2 of Green Queen's #COP29 Digest. Here, our editorial team curates the must-reads, the must-bookmarks and the must-knows from around the interwebs to help you ‘skim the overwhelm’.
+Catch up: VOLUME 1
+Headlines You!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Welcome to #COP29 – watch the opening ceremony here. In our Green Queen COP29 Digest, our editorial team curates the must-reads, the must-bookmarks and the must-knows from around the interwebs to help you ‘skim the overwhelm’.
+It’s!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new investigation led by Lighthouse Reports has uncovered a covert campaign partly funded by American taxpayers to downplay the risk of pesticides and discredit climate experts in Africa, Europe and North America. Food and climate!-->…
+
+Read More...
+
+Read More...
+
+Former TiNDLE Foods CEO Andre Menezes on why plant-based meat industry founders need to start facing some hard truths.
+Over the past few years, I have had the privilege of engaging with numerous founders, professionals, and investors in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Andre Menezes, founder and former CEO of plant-based meat maker Tindle Foods, explores the vegan industry's rollercoaster period post-pandemic, and where it's headed next.
+In the world of startups and innovation, few sectors have seen!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Regardless of who wins next month, fossil fuel interests have multiple levers for influencing policy.
+By Freddie Daley and Peter Newell
+The UK is heading to the polls on July 4. Although it doesn’t get enough attention, the two major!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dr Sarah Ison, head of research at animal advocacy group Compassion in World Farming, makes her case for why simply moving to lower-emitting animals isn't the climate solution we need from our food system.
+In recent years, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The EU Commission is facing legal action from a European Citizens' Initiative group after it failed to uphold a promised ban on caged farming in the region, despite overwhelming consumer support for the move.
+End the Cage Age, a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Florida will imminently ban cultivated meat from being produced or sold within state borders, with Governor Ron DeSantis set to sign the bill that was passed in the Republican-controlled House last week. But the alternative protein!-->…
+
+Read More...
+
+Read More...
+
+With 2024 a year of major elections around the world, Caitlin Smith, senior campaigner at corporate watchdog Changing Markets Foundation, highlights the non-profit's research into alternative protein misinformation on social media, and why!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Opinion - Green Queen,article,0.03780154962,26,290,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-9/,false,"This is a description of the Green Queen platform, not a news article.",best-vegan-restaurants-hong-kong-2025-9 - Green Queen,Courtesy: Anay Mridul/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-9 - Green Queen,article,0.01678172989,26,179,199.546988
+https://www.greenqueen.com.hk/fifa-world-cup-2026-extreme-heat-stress-risk-football/,true,Reports on a specific real-world event (2026 FIFA World Cup) with a focus on potential health risks for players.,Scientists Warn of Extreme Heat Stress at 2026 Fifa World Cup,"Footballers face a ""very high risk of extreme heat stress"" at most stadiums that will host the 2026 Fifa World Cup in North America.","# Risk of Extreme Heat Stress ‘Very High’ for Footballers at 2026 Fifa World Cup
+
+5 Mins Read
+
+## Footballers face a “very high risk of extreme heat stress” at most of the stadiums that will host the 2026 Fifa World Cup in North America, a new analysis has warned.
+
+2022 was the first time the world’s premier football tournament was held in the Northern winter, with Fifa pushing the World Cup to November-December to avoid the intense heat experienced by Qatar in the summer seasons.
+
+But 2026 will see the Fifa World Cup go back to its traditional summer programming, jointly hosted by the US, Canada and Mexico – where temperatures historically don’t go as high as the Gulf nation’s peak.
+
+That said, we’ve already seen some of the worst heatwaves recorded in North America this year, causing an unprecedented number of deaths and heat-related illnesses, and prompting the US government to propose a national strategy to protect workers from extreme temperatures.
+
+And under a climate-denying president in Donald Trump, these heatwaves will only get worse by the time the 2026 World Cup rolls around, with footballers warned of a “very high risk of extreme heat stress at 10 of the 16 stadiums, according to a new analysis.
+
+The combination of high temperatures, intense physical activity, and the “huge diversity of the biothermal conditions” in the US, Canada and Mexico, will subject footballers to experience varying levels of heat and environmental stress, with certain stadiums in the South contributing to “uncompensable thermal stress” as temperatures cross 49.5°C, the study found.
+
+## Heat stress likely at times when matches will be played
+
+The research, published in the Scientific Reports journal, revolves around the risks of severe heat stress and subsequent water losses in footballers, as well as the oxygen content of the air they will inhale.
+
+The scientists calculated hourly values of biometeorological indices at the 16 stadiums, adjusting them with modifications to activity levels, movement speeds and clothing to reflect the level of thermal stress on players during a match.
+
+They suggested that the distances between the individual stadiums reach nearly 5,000km, meaning the matches will be played in nine different types of climates.
+
+The research found that the highest risk of thermal stress is in Arlington and Houston in the US, where there’s a 70% probability of “uncompensable heat stress” between 2pm and 6pm with temperatures exceeding 50°C, as well as Monterrey in Mexico, where the risk exceeds 50% in the afternoon.
+
+In fact, the greatest stress was estimated to occur between 2pm and 5pm at all but one stadium, and in Arlington, Atlanta, Houston, Kansas, Miami and Monterrey, matches will most probably be played between 3pm and 10pm, hours when the “overwhelming majority constituted very strong and extreme heat stress conditions”.
+
+“When performing in warm and humid conditions, players’ heat production from intense physical activity often exceeds their ability to dissipate excessive heat, which may increase the risk of exertional heat illness,” the study stated. “In response to prolonged exercise in a hot environment, intense sweating is triggered, which may result in dehydration of the body.”
+
+It added: “Staying in such conditions may place a heavy burden on the body, result in a partial failure of the body temperature regulation processes and, consequently lead to a rise of the core temperature, followed by the occurrence of heat exhaustion, potentially even heat stroke.”
+
+The author further warned that extreme heat stress during intense physical activity not only impairs athletes’ performance, but also may lead to “overexertion of their body and, in extreme cases, fatalities”.
+
+## Experts call for heat policy reform at Fifa World Cups
+
+To determine the safety standards during a football match, Fifa recommends the use of the Wet Bulb Globe Temperature (WGBT) index. If this temperature exceeds 32°C, cooling breaks are mandatory in both halves. But the scientists said this measure underestimates the heat stress levels, as it doesn’t incorporate metabolic heat production or the effects of body movement on air velocity. WGBT also doesn’t properly reflect the thermal load on people when sweat evaporation is limited.
+
+“During matches at the 2026 FIFA World Cup, for the safety of the players, it will be necessary to use treatments that reduce the impact of heat stress, including regular additional breaks for cooling of the body and adequate fluid replenishment,” they concluded, adding that the risk of heat stress should be considered a threat for substitute and supporters too.
+
+The scientists further recommended that tournament organisers optimally plan the time schedule of the matches for each individual venue. The findings, they said, would allow national team training staff to safely prepare players in variable and often unfavourable conditions, as well as adapt pre-match programmes accordingly.
+
+The 2026 World Cup is being sponsored by Saudi Aramco, the state-owned company that also happens to be the largest oil producer on the planet. It was named the world’s largest sportswasher in a recent report, doling out $1.3B in 10 sports deals despite being responsible for 4% of the world’s emissions in the last 60 years.
+
+Saudi Arabia itself could be the host of the 2034 World Cup, and was a key voice in stalling efforts to restate the pledge to transition away from fossil fuels at COP29 in Baku earlier this month. It has appeared to have close ties with Fifa president Gianni Infantino too, who has spoken about his delight at welcoming Aramco as the governing body’s partner.
+
+And earlier this year, similar alarm bells were rung over athletes’ wellbeing at Paris 2024, which were expected to be the hottest Olympics ever. Here, too, football was among the sports associated with a high risk of heat stress.
+
+Julian Périard, the deputy director of the University of Canberra Research Institute for Sport and Exercise who has published Fifa-funded research on preventing heat stress, said the 2026 World Cup study likely underestimated heat stress risk.
+
+“We have also called for the development of a football-specific heat stress policy with actionable categories (e.g. cooling break, cooling break with extended half-time and cooling, postponement/cancellation) that account for the evaporative heat loss requirement of players and the evaporative capacity of the environment, based on the prevailing ambient conditions and player activity and clothing,” he said.
+
+“Such a policy could be implemented at the 2026 World Cup, as well as the 2030 World Cup in Spain, Portugal and Morocco to protect the health of players and the integrity of the game.”",www.greenqueen.com.hk,2025-04-02,22,Footballers At Risk of Extreme Heat Stress at 2026 Fifa World Cup,article,0.03170759319,57,204,199.546988
+https://www.greenqueen.com.hk/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins/european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-8/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-8 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-18,6,european-environment-agency-eu-future-foods-imaginaries-alternative-proteins-8 - Green Queen,article,0.01720465934,26,173,199.546988
+https://www.greenqueen.com.hk/the-better-meat-co-mycelium-potato-meat-patent/,true,Reports on a specific event (patent grant) with factual details and news-style reporting.,US Grants Patent for Mycoprotein Startup to Turn Potato Waste Into Sustainable Meat,"Food tech startup The Better Meat Co has received its sixth patent in the US, covering a process to produce mycelium protein with potato waste.","# US Grants Patent for Mycoprotein Startup to Turn Potato Waste Into Sustainable Meat
+
+4 Mins Read
+
+## Food tech startup The Better Meat Co has received its sixth patent in the US, which covers a method to produce mycelium proteins using potato waste as a feedstock.
+
+As it ramps up production and mobilises capital to enter its next growth phase, US startup The Better Meat Co has won a sixth patent for its mycoprotein technology.
+
+The United States Patent and Trademark Office granted the West Sacramento startup a patent covering a process to produce mycelium protein using potato-processing sidestreams as a substrate. This involves growing species within the Neurospora genus and Aspergillus genus in a potato-based liquid medium to create a high-protein, high-fibre biomass.
+
+Known as Rhiza, the mycoprotein biomass can then be dried, sized and hydrated into various food products or blended with plant- or animal-based ingredients to create more sustainable proteins.
+
+It’s a whole-biomass ingredient with all essential amino acids, a protein content of 50% by dry weight (higher than eggs), and a protein digestibility score of 0.87-0.96 (close to casein, beef and eggs). And unlike conventional meat, it has zero cholesterol and virtually no saturated fat.
+
+## ‘Nearly unlimited’ access to potato sidestreams
+
+“Sidestreams from potato processing include pieces of potato that aren’t the right length for french fries, sub-size potatoes, and more,” explained The Better Meat Co founder and CEO Paul Shapiro.
+
+The firm sources the byproducts from a potato processing partner and has access to what Shapiro describes as a “nearly unlimited” quantity.
+
+“We are able to take low-value potato (starch) and convert it within hours into high-value protein (mycelium), so even just using non-sidestream potatoes can be advantageous as a carbon source,” he said.
+
+The patent also covers downstream applications such as pasteurising the ingredient, grinding it before being blended with other ingredients, shaping it into nuggets, sausage links, and patties, and mixing it with natural flavours to mimic chicken, beef, or pork.
+
+“Our previous five patents cover the creation of shelf-stable granules of Neurospora,” said Shapiro. “This new patent covers both Neurospora and Aspergillus grown on potatoes. It’s fairly expansive.”
+
+Neurospora crassa has an extensive history of use in food globally. It’s used to make oncom, a traditional fermented Indonesian produced from byproducts like soy pulp (or okara), in the starter mass for fermenting tiquira (a Brazilian alcoholic drink), and is one of the organisms present in Roquefort cheese in southern France.
+
+Aspergillus oryzae, meanwhile, is a type of koji mould that forms the base of common food and beverage products, like miso, mirin and sake.
+
+“We have used a variety of carbon sources with success to make our mycoprotein, including carbon coming from corn, cane, rice, and potato,” said Shapiro. This will further reduce its already-low climate footprint, and strengthen its position in the fermentation world.
+
+## The Better Meat Co calls for end to tariff war
+
+The patent win comes weeks after The Better Meat Co signed a letter of intent with one of South America’s largest meat companies for the use of Rhiza in blended meat applications. This added to four other agreements from major meat producers in North America and Asia. Taken together, these deals are expected to bring $13M in annual revenue for the startup.
+
+With partners like Hormel Foods and Maple Leaf Foods, the only way the firm can keep up with the growing demand for Rhiza is to scale up production. It currently operates a 9,000-litre pilot plant in Sacramento, though soon, the company will work with a co-manufacturer to produce mycoprotein on a 150,000-litre fermentation capacity.
+
+“We can reach profitable revenue at a contract manufacturer in a shorter timeframe and with less capital investment than we could if we were going to build and operate our own fermentation factory,” Shapiro said, explaining the move.
+
+The company has raised $27M from investors to date and last year received a $1.5M biomanufacturing grant as part of the US Department of Defense’s Distributed Bioindustrial Manufacturing Program (DBIMP) to scale up its operations. It is currently in the middle of a $15M fundraising round to support these expansion efforts.
+
+The mycelium ingredient has received Generally Recognized as Safe (GRAS) certification from both the US Food and Drug Administration (FDA) and Department of Agriculture (USDA) to sell its mycoprotein stateside, as well as the Singapore Food Agency.
+
+It was one of several alternative protein startups recognised as the World’s Top GreenTech Companies of 2025 by Time Magazine, alongside fellow fermentation players Planted and Meati, cultivated protein startups Mosa Meat and Wildtype, and plant-based meat pioneer Impossible Foods.
+
+Asked how the global tariff war is impacting the business, Shapiro said: “Our hope is that the trade war will end and much-needed certainty can be offered to companies like our own. But most of our customers aren’t in the US, and we have the ability to produce outside of the US, too.”",www.greenqueen.com.hk,2025-04-15,9,US Grants Patent for Mycoprotein Startup to Turn Potato Waste Into Sustainable Meat,article,0.0282307835,54,212,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-1/,false,"The content is promotional and describes the website's mission, not a specific news event.",future-food-quick-bites-2503-1 - Green Queen,Courtesy: Catastrophy/Impossible Foods/Grubby,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-1 - Green Queen,article,0.01682347156,26,172,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/,false,"This is a roundup of multiple news items, not a single news article.","Future Food Quick Bites: This Isn't Ravioli, Jaguar Land Rover & Earthshot Prize","In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.","# Future Food Quick Bites: This Isn’t Ravioli, Jaguar Land Rover & Earthshot Prize
+
+5 Mins Read
+
+## Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This’s pasta partnership with Ugo Foods Group, Starday’s $11M Series A round, and a nomination for the Earthshot Prize.
+
+## New products and launches
+
+London-based meat alternative startup **This** and **Ugo Foods Group**‘s vegan ravioli products are hitting supermarkets, with the Bacon & Cheese and Chicken & Pesto flavours now available at 250 Morrisons stores, priced at £6 for two packs.
+
+UK plant-based milk maker **Rude Health** has introduced a clean-label iced coffee range in oat latte and mocha variants. The 750ml ready-to-drink Tetra Paks are available at Waitrose for £3.75, and Ocado at the end of the month.
+
+Also in the UK, plant protein brand **Tibah Tempeh** has released a Smoky Block. It’s available for £3 per 220g pack at Ocado (from April 18), and Sainsbury’s and Waitrose at the end of the month.
+
+Meanwhile, free-from snacking company **Crave** has expanded its lineup with a gluten-free, vegan Pink Cheetahs wafer biscuit, available at 480 Sainsbury’s stores for £2 per 100g.
+
+In more news from the island, **Eurest** – the corporate division of **Compass Group**, the world’s largest catering company – partnered with plant-based chef duo Bosh! for a new vegan smokehouse menu at **Jaguar Land Rover**‘s head office in Warwickshire.
+
+Vegan meal kit brand **Grubby** has partnered with artisanal non-dairy cheese maker **Julienne Bruno** on a limited-edition Creamy Burrata-Topped Za’atar-Spiced Squash option for Easter.
+
+Across the Atlantic, Fungi protein startup **Nature’s Fynd**, meanwhile, has launched Spicy Indian Fy Bites at **Plantega** locations in New York City. They contain 14g of protein and 5g of fibre per serving.
+
+**Miyoko’s Creamery** has rolled out a new flavour of its spreadable cashew cheese. The Jalapeño Plant Milk Cheese Spread can be found at Nugget Market stores for $6.99 per 8oz tub, with further retailers to follow this summer.
+
+Vegan cheese giant **Violife** has partnered with James Beard Award finalist **Dan Richer** to launch the first-ever non-dairy pizza at his Jersey City pizzeria **Razza**. The Spicy Vegan Vodka Pizza is made with plant-based heavy cream and parmesan, and is on the menu until the end of the month.
+
+Chilean food tech unicorn **NotCo** has expanded its partnership with **Aeromexico** to offer passengers in its Premier and Premier One classes a NotBurger with manchego-inspired NotCheese until May 31.
+
+Canada’s **Vinker** is bringing its vegan Korean Crispy Chick’n to the US, rolling out at Pop Up Grocer in Manhattan, New York.
+
+Germany’s **Loryma**, a subsidiary of Crespel & Deiters Group, has launched Lory Stab, a stabilising compound of technically treated raw materials to replace eggs and dairy in baked goods.
+
+Swiss plant-based meat leader **Planted** has announced former wrestler Christian Stucki as a brand ambassador for its upcoming BBQ campaign, alongside a new Paprika steak and listings at several new retailers in Europe.
+
+In Hong Kong, plant protein producer **Ferm by SpiceBox Organic** has teamed up with food preservation specialist **Ixon** to launch a shelf-stable range of tempeh, vegan meatballs, and plant-based meat sauce for pasta.
+
+And in India, Mumbai’s Bandra district is home to **Pause Café**, a new all-vegan 32-seater eatery serving continental dishes and desserts.
+
+## Company, policy and awards
+
+Speaking of restaurants, US vegan taco chain **Tacotarian** has launched a franchise programme as part of its expansion strategy.
+
+AI-powered plant-based snacking brand **Starday** has raised $11M in Series A funding to accelerate its retail expansion and partner with retailers and CPG brands to create bespoke products. It takes the company’s total funding to $20M.
+
+Meanwhile, US precision fermentation manufacturer **Liberation Labs** has received a strategic investment from Saudi Arabia’s Neom Investment Fund to establish a local facility for Neom’s food company, Topian.
+
+US manufacturing specialist **SPX Flow** has partnered with the **Danish Agricultural Agency**‘s Green Development and Demonstration Program’s LinkingOat project to advance oat-based product development.
+
+In Germany, plant-based functional food ingredient maker **Beneo** has opened a €50M pulse processing in Orbigheim. The 4,000 sq m facility also produces Palatinose, a ‘smart carb’ ingredient that promotes GLP-1 release.
+
+Ramkumar Nair, founder and former CEO of mycoprotein startup **Mycorena**, has established fungi protein firm **Smaqo**, with a direct-to-consumer focus.
+
+In Spain, the **National Centre for Food Technology and Safety**‘s **EATEX Food Innovation Hub** has launched an **Agrifoodtech Sandbox** to offer companies a “controlled, forward-looking environment” to test breakthrough technologies and products operating at the edge of regulatory frameworks.
+
+Finally, Canadian cell-cultured milk maker **Opalia** has been nominated for the 2025 **Earthshot Prize** by Impact Entrepreneur.",www.greenqueen.com.hk,2025-04-17,7,"Future Food Quick Bites: This Isn't Ravioli, Jaguar Land Rover & Earthshot Prize",article,0.02667256081,59,222,199.546988
+https://www.greenqueen.com.hk/plant-based-ultra-processed-foods-healthy-nova-phytochemicals/plant-based-ultra-processed-foods-healthy-nova-phytochemicals-3/,false,"The content is about the Green Queen platform and its mission, not a news article reporting a specific event.",plant-based-ultra-processed-foods-healthy-nova-phytochemicals-3 - Green Queen,Courtesy: Nature Food,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-11,13,plant-based-ultra-processed-foods-healthy-nova-phytochemicals-3 - Green Queen,article,0.01736952926,26,166,199.546988
+https://www.greenqueen.com.hk/whey-protein-waste-product-dairy-sustainable-food/whey-protein-waste-product-dairy-sustainable-food-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",whey-protein-waste-product-dairy-sustainable-food-2 - Green Queen,Courtesy: Editrix/Flickr,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,whey-protein-waste-product-dairy-sustainable-food-2 - Green Queen,article,0.01715428575,26,168,199.546988
+https://www.greenqueen.com.hk/expo-west-2025-review-top-trends-future-food-products/expo-west-2025-review-top-trends-future-food-products-3/,false,"The content is an introduction to the Green Queen platform, not a news article.",expo-west-2025-review-top-trends-future-food-products-3 - Green Queen,Courtesy: Konscious Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,expo-west-2025-review-top-trends-future-food-products-3 - Green Queen,article,0.01678915872,26,179,199.546988
+https://www.greenqueen.com.hk/climate-change-poll-government-plant-based-diet-survey/,true,"Reports on a specific topic (climate change and diet) with data from surveys and studies, presented in a news-like format.","Globally, 60% Believe in Climate-Smart Diets, and 89% Want More Govt Action","Transitioning away from emissions-heavy animal proteins is critical to saving the planet, but it isn't possible without government action.","# Globally, 60% Believe in Climate-Smart Diets, and 89% Want More Govt Action
+
+6 Mins Read
+
+## Transitioning away from emissions-heavy animal proteins is critical to saving the planet, but it isn’t possible without government action.
+
+**This story is part of The 89 Percent Project, an initiative of the global journalism collaboration Covering Climate Now.**
+
+The last 10 years have been the hottest 10 on record, with 2024 breaking temperature records and becoming the first year to be more than 1.5°C warmer than the preindustrial era. And some suggest 2025 is on course to surpass this.
+
+All these records have come directly after the 2015 Paris Agreement, when 196 countries signed the 1.5°C pledge to prevent precisely these outcomes. Now, the world is in danger of breaching 2°C by the end of the century, potentially having catastrophic consequences.
+
+The thing is, the public supports change in favour of the planet – whether that’s reducing meat consumption, fossil fuel use, or air travel – but individual action can only take you so far. Really, the only way to meet our potential to lower emissions is through action from our leaders in government.
+
+## People support dietary change
+
+The way we produce food is a key part of the problem, responsible for a third of global greenhouse gas emissions. More specifically, it is the animal agriculture industry, which makes up as much as a fifth of all emissions, and generates twice as many greenhouse gases as plant-based food production.
+
+At the current trajectory, the livestock sector is on track to take up nearly half of our GHG budget in line with the 1.5°C postindustrial temperature rise goal.
+
+And according to one recent study, when taking into account measures like effective radiative forcing and cooling emissions, livestock farming is actually the leading cause of climate change.
+
+In 2024, a major survey by Earth4All and the Global Commons Alliance – spanning 22 countries – showed that three in five people support policies that advocate for healthier diets and reduced meat consumption to lower emissions, with the sentiment most popular in developing countries.
+
+That was reiterated by a 31-nation poll this February, which suggested that two-thirds (68%) of consumers want to eat more plant-based food, and folks from countries in the Global South are the keenest.
+
+Change is already afoot in places like Europe, with a 10,400-person survey revealing that over half (52%) of its citizens have made dietary shifts over the last two years to lead a more eco-friendly lifestyle, with 29% cutting back on meat. Plus, 42% of Europeans are exploring plant proteins and meat analogues.
+
+In China, while health trumps all, a quarter of consumers are also motivated to eat plant-based foods because they’re better for the environment.
+
+## The public feels let down by the government
+
+One of the world’s largest climate polls, commissioned by the UN Development Programme, found that 53% of people globally were more worried about the climate crisis in 2024, and over two in five blamed their governments as the main culprit.
+
+But less than half said their nations are doing well to tackle climate change, and a quarter thought the opposite. In fact, 80% of consumers believe their country should strengthen their climate commitments.
+
+These results chime with the aforementioned Earth4All/Global Commons Alliance survey, which revealed that 88% of people were worried about the state of nature. But more respondents (37%) felt their government wasn’t doing enough to combat the emergency than those who did (33%).
+
+In fact, this was the case across several huge surveys. One of them covered nearly 60,000 respondents in 63 countries, and found that “belief” in climate change was 86%, measured through perceptions on whether humans were causing climate change, whether it was a serious threat to humanity, whether it was a global emergency, and whether it was a serious threat to humanity.
+
+In an even larger poll of 130,000 participants from 125 countries last year, 89% of people said they wanted to see more political action to fight the climate crisis.
+
+And their political alignment doesn’t matter. Ahead of last year’s presidential election in the US, one study found that 85% of Gen Z Americans were concerned about climate change, and 58% “very” or “extremely” so. And 86% of Democrats, 75% of independents, and 62% of Republicans said they’d vote for candidates who support “aggressive policies to reduce climate change”.
+
+## Policy shifts on livestock are crucial
+
+Where does this leave us? Science is clear: we need to cut back on meat and dairy – and fast. In a survey of 210 global climate scientists and agrifood experts last year, 92% agreed that reducing livestock emissions is key to limiting temperature rises to 2°C, and 85% felt it was important to shift from “livestock-derived foods to livestock replacement foods”.
+
+Meanwhile, 78% said global livestock numbers should peak this year, while an even higher share agreed that animal agriculture emissions need to be cut in half by 2030. Additionally, plant-based alternatives that have comparable or better health outcomes should be considered a “best available food” and given preference in climate (83%), agriculture (78%) and food purchasing policies (82%).
+
+There is broad support for climate-friendly food policies among the public. In the US, 54% of poll respondents correctly identified beef as the most polluting of five food products, and nearly half (46%) would consider a plant-based diet for the sake of the planet.
+
+It is critical that governments step up. The above survey found that 60% of Americans feel federal food policies should discuss the industry’s impact on the environment. The US was also among the countries covered in a 2024 poll that found 33% of people to be in favour of rationing meat and 44% backing a meat tax.
+
+The importance of dietary change was outlined by the European Environment Agency this month. In its new foresight report, the EU body looked at four imagined futures of the region’s food system in 2050 – in each scenario aligned with its agenda of “living well, within environmental limits”, a dietary shift from meat and dairy to alternative proteins was seen as an important way to “decarbonise the food system, innovate across the food supply chain, and contribute to food security”.
+
+In other words, the protein transition towards planet-friendly alternatives will be inevitable. But despite consumers’ willingness to embrace this, the impact on the climate would be minimal without public sector support.
+
+The Intergovernmental Panel on Climate Change (IPCC) has suggested that individual behavioural change across transport, energy and food choices could lower global emissions by 34%, but “comprehensive” shifts that include tech advancements, industry practices, and policies could lead to a 40-70% reduction.
+
+Building on that, the World Resources Institute WRI analysed 11 pro-climate behaviours – such as going vegan or reducing meat consumption – that could reduce a person’s annual emissions by 6.53 tonnes, cancelling out the global average of 6.28 tonnes. But without government support, they can only reduce about 10% (0.63 tonnes) per year.
+
+Two in five consumers see a shift to plant-based diets as inevitable in the next decade. Clearly, the public’s will is there – can our policymakers step up?",www.greenqueen.com.hk,2025-04-24,0,"Globally, 60% Believe in Climate-Smart Diets, and 89% Want More Govt Action",article,0.03232954236,61,216,199.546988
+https://www.greenqueen.com.hk/coldiretti-farmers-italy-lab-grown-meat-cultivated-efsa-novel-foods/,true,Reports on a specific real-world event (protest by Italian farmers) with news-style reporting,The Biased Science That Fuelled Italian Farmers' Anti-Cultivated-Meat March,"Coldiretti rallied 20,000 farmers to demand the EU assess cultivated meat like new drugs, citing concerns from scientists – but half of them are members of the group.","# The Biased Science That Fuelled Italian Farmers’ Anti-Cultivated-Meat March
+
+5 Mins Read
+
+## One of the loudest opponents of cultivated meat, Coldiretti rallied thousands of farmers to demand the EU assess novel foods like new drugs. It cited concerns from scientists, but half of them are members of the organisation.
+
+It was only a week ago that thousands of farmers from across Italy marched the city of Parma with yellow and blue flags to demand an overhaul of European food safety regulations, specifically against cultivated meat and precision-fermented foods.
+
+The procession was organised by Coldiretti, Italy’s leading farmers’ association, which has been a key voice in lobbying for anti-cultivated-meat legislation in the country. The group’s 2022 petition, signed by nearly half a million people and 3,000 local governments, called on policymakers to ban “synthetically produced food” and eventually led to Italy’s world-first ban on cultivated meat a year later.
+
+During the march, Coldiretti – led by its President Ettore Prandini and its General Secretary Vincenzo Gesmundo – rallied against the European Food Safety Authority (EFSA) to “shed light” on the safety assessments around novel foods. The group’s big ask? For the EU body to require novel food companies to carry out clinical and preclinical medical studies before their products are greenlit.
+
+In a statement justifying its protest, Coldiretti said it was acting upon requests from “illustrious scientists” to ensure greater transparency and scientific attention in the evaluation of novel foods, noting that they “cannot be treated as simple new foods, but must follow the same procedure as drugs”.
+
+As it turns out, the scientists Coldiretti is referring to may not be as independent as they claim, resulting in a significant conflict of interest in the association’s demands, according to reports first reported in Italian media.
+
+## ‘Concerned scientists’ belong to Coldiretti think tank
+
+Coldiretti cited an inter-institutional technical roundtable established by Health Minister Orazio Schillaci and Agriculture Minister Francesco Lollobrigida in 2024, mere months after the country banned the sale or production of cultivated meat in violation of EU law.
+
+The roundtable assessed the impact of cultivated meat on health, farmers, the economy, and more. Last month, it presented recommendations that cultivated meat and other novel foods should be treated as pharmaceuticals subject to lengthy trials, mimicking the procedure applied by the European Medicine Agency for new drugs.
+
+Meanwhile, a think tank called Aletheia Foundation submitted 11 critical comments to the EFSA early last year, as part of its public consultation on its updated guidelines for cultivated meat regulation, unveiled in July. On its website, Aletheia describes itself as an organisation clarifying “the inextricable link between food and health” via “independent and free research”.
+
+But its recommendations were strikingly similar to those of the roundtable. And according to Italian newspaper Il Foglio, this should come as no surprise, since five of the roundtable’s members are part of Aletheia, which was founded by Coldiretti.
+
+It would appear that the protests sparked by what the union says was a concern from independent scientists are the result of pushback from Coldiretti’s own members.
+
+It also appears the Italian government was aware of the conflict of interest – Schillaci, the Health Minister, was a guest of honour alongside Prandini and Gesmundo in a ‘food and disease’ event held by the ministry and Aletheia last year. During the event, Gesmundo attacked the EFSA for promoting practices that he felt did the most harm to the EU population.
+
+## EU clarifies policy after Coldiretti claims victory
+
+After the protest, Coldiretti was quick to claim victory, saying it was “satisfied with EFSA’s commitment to conducting every necessary analysis on every single notified product, including pre-clinical and clinical tests on foods derived from cell cultures and precision fermentation”.
+
+In a statement, EFSA’s senior policy coordinator, Alberto Spagnolli, called the discussion with the group “constructive” and said the request to apply high scientific standards matched the EU’s mission.
+
+“EFSA Panel members will use conditions and requirements for the scientific assessment based on the most recent experience of evaluations, as provided for in the new guidelines in force today,” he said in a statement. “EFSA’s task is precisely to clarify doubts or uncertainties with regards to human health effects, nutritional profiles of these foods, risks linked to the production process or substances used. :
+
+Spagnolli added that the panels would conduct “in-depth, case-by-case, evaluations for each product” and “may use every level of study required (including pre-clinical and clinical tests) to determine safety”.
+
+Speaking to Green Queen, he explained that the “need for clinical trials is already considered” in its guidelines. “Our updated guidance requires that applicants provide comprehensive toxicological studies (similar to pre-clinical studies) to establish the safety of novel food, including cell culture-derived food,” he said.
+
+“If these studies do not enable a conclusive risk assessment, additional tests, including clinical trials in humans, may be requested to resolve data gaps or uncertainties,” Spagnolli added.
+
+However, there’s no precedent for that happening in food, and the EFSA confirmed that Coldiretti’s march hadn’t brought about any additional reforms. “The policy has not changed,” Spagnolli told Green Queen. “We always follow our guidelines for our scientific work, and these were recently updated.”
+
+The protest caused the EFSA to proactively shut down its office for the day and ask employees to not come to work, perhaps mindful of the commotion caused by Coldiretti’s previous protest during the parliament’s final vote on the cultivated meat ban.
+
+Coldiretti’s stunt was criticised by some in the alternative protein industry. “It is not acceptable for an organisation to disrupt the workings of a scientific agency that successfully keeps Europe’s food the safest in the world and, if the results of the investigation are accurate, disturbing that they may have fabricated research to justify their anti-innovation agenda,” Robert E Jones, VP of global public affairs for Mosa Meat, told Green Queen.
+
+The company recently filed for novel food approval for its cultivated beef in the EU. “Fortunately, we know from hundreds of conversations across the EU that [Coldiretti’s] views do not represent mainstream farmers or the agri-food value chain,” Jones added.",www.greenqueen.com.hk,2025-03-25,30,The Biased Science That Fuelled Coldiretti's Lab-Grown Meat Protest,article,0.03119586589,56,207,199.546988
+https://www.greenqueen.com.hk/wilks-cell-based-milk-fat-yogurt-gets-third-party-stamp-of-approval/,true,Reports on a specific development (Wilk's yogurt) in a news-like format,Wilk's Cell-Based Milk Fat Yogurt Gets Third-Party Stamp of Approval,"Wilk, the publicly traded Israel-based food tech company developing cell-based human and animal milk, says it has developed the world's first yogurt made from cell cultures.","# Wilk’s Cell-Based Milk Fat Yogurt Gets Third-Party Stamp of Approval
+
+2 Mins Read
+
+## Wilk, the publicly traded Israel-based food tech company developing cell-based human and animal milk, says it has developed the world’s first yogurt made from cell cultures.
+
+External laboratories verified that Wilk’s yogurt meets all necessary chemical and biological requirements to qualify as yogurt. Wilk says its yogurt is a first-of-its-kind development using cell-based milk fat that mirrors the nutritional benefits of real milk fat.
+
+## Cell-based milk fat
+
+The release follows Wilk’s announcement over the summer that it was working to develop cell-cultured milk fat for use in yogurt. The milk fat will be the only cell-based ingredient in the new yogurt, which typically also contains dairy-based whey, but it’s an important step toward greening the dairy industry.
+
+“This is a significant milestone, not just for Wilk, but for the Israeli FoodTech space and wider global industry,” Tomer Aizen, CEO of Wilk, said in a statement.
+
+“It signifies a major breakthrough in demonstrating our ability to produce functional cell-cultured milk components that can be integrated into a wide array of dairy products and brings us closer to realizing our goal—to produce authentic dairy products in a sustainable and environmentally conscientious manner that will drive the industry forward,” Aizen said.
+
+According to Wilk, it chose to develop cultured milk fat because it is necessary for adding flavor and texture to dairy products like yogurt. The company says the milk fat is also critical in its human breast milk as it plays a key part in infant digestive, brain, and nervous system development for infants. The company is one of several working to create human breast milk from cell cultures for sustainable alternatives to infant formula.
+
+## Fueling the future of dairy
+
+The launch follows Wilk’s 2021 announcement that Coca-Cola Israel invested $2 million into the company and will help develop products made with Wilk’s cell-based milk and milk fat.
+
+“We will continue investing our efforts and resources to develop cell-cultured milk and breast milk components that will help our partners produce healthier products in a more sustainable manner,” Aizen said over the summer.
+
+Wilk’s announcement follows news from Australian food tech company Me& that it has developed the world’s first cell-based fortified human breast milk. Like Wilk, Me& is working to address infant nutrition needs while also reducing the carbon footprint of the conventional dairy industry.
+
+*Lead image courtesy Pexels. *",www.greenqueen.com.hk,2025-04-08,16,Wilk's Cell-Based Milk Fat Yogurt Gets Third-Party Stamp of Approval,article,0.02119639429,44,201,199.546988
+https://www.greenqueen.com.hk/eu-commission-plant-protein-diversification-strategy/eu-commission-plant-protein-diversification-strategy-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",eu-commission-plant-protein-diversification-strategy-1 - Green Queen,Courtesy: Nicolas Tucat/AFP,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,eu-commission-plant-protein-diversification-strategy-1 - Green Queen,article,0.01724739081,26,167,199.546988
+https://www.greenqueen.com.hk/extended-reality-augmented-plant-based-meat-food/,true,"Reports on a specific research study and its findings, which is a factual event.",Could Extended Reality Be A Silver Bullet for Plant-Based Meat?,Researchers in Finland are using extended reality to create a multisensory eating experience and enhance the appeal of plant-based meat alternatives.,"# Could Extended Reality Be A Silver Bullet for Plant-Based Meat?
+
+4 Mins Read
+
+## Researchers in Finland are using extended reality to create a multisensory eating experience and enhance the appeal of plant-based meat alternatives.
+
+Forget CRISPR, fermentation or 3D printing – maybe all we need to improve the taste and texture of meat analogues are just a fork and a headset.
+
+Scientists at Finland’s Tampere University and the VTT Technical Research Centre are proposing the use of extended reality (XR) to make climate-conscious food even more attractive to consumers.
+
+XR includes all environments where reality means the virtual world, including augmented reality, virtual reality, and mixed reality. In the study published in the Journal on Multimodal User Interfaces, the researchers argue that this technology can artificially modify human sensations, helping sweeten the appeal of meat-free products.
+
+“This could be one way of facilitating more ecologically diverse food production and, at the same time, encouraging people to eat healthier,” said Roope Raisamo, a human technology interaction professor at Tampere University.
+
+## XR meatballs feel heavier, bigger, and more filling
+
+Raisamo has been supported by funding from the Research Council of Finland for research on XR in different applications for over two decades. In this project, he teamed up with VTT’s Nesli Sözer and colleagues to create eating experiences and new food products that would boost satiety and pleasure while being kind to the planet.
+
+The team developed a multisensory augmentation system for the project, which comprised an XR headset, a prototype olfactory necklace display, and a fork that can provide haptic feedback and contains a visual QR code marker.
+
+This system made it possible to augment different food products that could be eaten with the fork. The headset and necklace helped alter the size, appearance and scent of the food item where needed, while the fork was used to modify the perceived weight of the dish to investigate how this plays into people’s perception of feeling full.
+
+“The premise was to bring two previously rarely collaborating disciplines together to do something completely new,” Raisamo explained. He and his colleagues then conducted an experiment with 40 participants, who ate plant-based meatballs made from pea protein, and blended meatballs containing chicken, beef, pork, and soy protein.
+
+They found that introducing meat-like flavours and fragrances to the plant-based balls changed the eating experience. The augmented meatballs were perceived as bigger and heavier, but taste-testers did not notice a stronger aroma. They found the scent of the modified vegan meatballs less appealing than the non-augmented versions, and the impact on taste perception and overall experience was similar.
+
+## Multisensory changes could help alt-protein perception
+
+One of the study’s limitations was the requirement of the fork, which meant the experiment couldn’t really be tested on foods traditionally eaten without it, such as a burger or a chicken nugget.
+
+But the researchers argued that the study could have significant implications for food manufacturers, especially those exploring alternative proteins. It may, for example, lead to foods like seaweed becoming more widely used in food preparation.
+
+“The positive ratings for haptic and visual augmentations imply that adding multisensory enhancements can elevate the perception of food items. This could be a pivotal strategy for industries aiming to promote plant-based alternatives by making them as appealing and tasty as the traditional meat-based products,” the study stated.
+
+“By leveraging multisensory augmentations, businesses might be able to drive consumer preference towards more sustainable and environmentally friendly food options,” it added, noting that the results could also help design experiences to mitigate food waste – another major climate change contributor.
+
+“The results allow for the optimal use of extended reality systems through human-AI cooperation. We measure cognitive responses, task completion and user experience when a user interacts with an AI-based extended reality,” explained Raisamo.
+
+“We combine cognitive space modelling, detection, personalisation and forecasting with modelling, contextual awareness and adapting interaction methods,” he said, adding that XR-based olfactory and haptic sensations could be used in marketing in the future too, with multisensory modules that can be added to users’ devices.”
+
+“Once the XR headsets become lighter everyday products with multisensory stimulation capabilities, there is a promise that they may be used to facilitate healthier and more sustainable food choices while ensuring enjoyable eating experiences,” the study said.",www.greenqueen.com.hk,2025-04-04,20,Could Extended Reality Be A Silver Bullet for Plant-Based Meat?,article,0.0273486612,51,200,199.546988
+https://www.greenqueen.com.hk/eat-just-egg-europe-uk-launch-vegan-food-group/eat-just-egg-europe-uk-launch-vegan-food-group-2/,false,"The provided content is a description of the Green Queen platform, not a news article reporting on a specific event.",eat-just-egg-europe-uk-launch-vegan-food-group-2 - Green Queen,Courtesy: Eat Just,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,eat-just-egg-europe-uk-launch-vegan-food-group-2 - Green Queen,article,0.0171140795,26,169,199.546988
+https://www.greenqueen.com.hk/rising-ocean-temperatures-omega-3-fatty-acids/,true,Reports on a specific scientific finding about rising ocean temperatures and its impact on the food chain.,"Rising Ocean Temperatures Are Reducing Omega-3 Fatty Acids In the Food Chain, Research Finds",New research on the impact of climate change finds rising ocean temperatures are leading to a decrease in omega-3 fatty acid production in plankton.,"# Rising Ocean Temperatures Are Reducing Omega-3 Fatty Acids In the Food Chain, Research Finds
+
+3 Mins Read
+
+New research on the impact of climate change finds rising ocean temperatures are leading to a decrease in omega-3 fatty acid production in plankton.
+
+According to the findings, published in the journal *Science*, essential fatty acids will continue to decrease in plankton, leading to a decrease in the food supply chain.
+
+## Omega fatty acids
+
+The human body cannot produce omega fatty acids and must get them from their diet. Omega-fatty acids are crucial for brain, heart, joint, and skin health, among other benefits. Fish and algae are two of the best sources of omega-fatty acids.
+
+“The lipids in the ocean affect your life,” says journal article co-author Benjamin Van Mooy, senior scientist at the Woods Hole Oceanographic Institution (WHOI) Marine Chemistry and Geochemistry Department. “We found that the composition of lipids in the ocean is going to change as the ocean warms. That is a cause for concern. We need those lipids that are in the ocean because they influence the quality of the food that the ocean produces for humanity.”
+
+The researchers looked at nearly 1,000 samples of lipids across 146 locations in the world’s oceans collected between 2013 to 2019. Using a high-resolution mass spectrometry analytical workflow, they say it revealed “unknown characteristics of ocean planktonic lipidomes.”
+
+“Focusing on ten molecularly diverse glycerolipid classes we identified 1,151 distinct lipid species, finding that fatty acid unsaturation (i.e., number of carbon to carbon double bonds) is fundamentally constrained by temperature. We predict significant declines in the essential fatty acid eicosapentaenoic acid [EPA] over the next century, which are likely to have serious deleterious effects on economically critical fisheries,” the authors wrote. “Global ocean lipidomes show a universal relationship between temperature and lipid unsaturation.”
+
+## Rising ocean temperatures
+
+Rising ocean temperatures are having an impact on sea life, including the health of critical coral reefs. Warming ocean temperatures have caused bleaching across 91 percent of Australia’s Great Barrier Reef in recent years. Reefs play a vital role for marine animals; they’re also essential in mitigating rising sea levels for coastal regions.
+
+“All organisms in the ocean have to contend with water temperatures. With this study, we have revealed one of the important biochemical ways cells are doing that,” says the lead author Henry C. Holm, a doctoral student in the Massachusetts Institute of Technology (MIT) – WHOI Joint Program in Oceanography/Applied Ocean Science and Engineering.
+
+“These findings about EPA were made possible by using a method that gives us a very complete picture of the gylcerolipids in each sample,” he said. “We saw that temperature was linked with the saturation of cell membranes everywhere we looked in the ocean.”
+
+According to the findings, there was a clear transition from lipid species from colder to warmer waters; in the colder temperatures, plankton lipid levels were higher. They decreased at the warmest temperatures.
+
+“These trends are also evident in all the other glycerolipid classes as well as the total aggregated lipidomes of all glycerolipid classes,” the paper states. “Indeed, it is striking that the relationship between temperature and unsaturation emerges from our dataset despite spanning such diverse and disparate planktonic communities, from the nutrient-depleted subtropical gyres to the highly-productive Antarctic coastal shelf.”
+
+According to Van Mooy, the research “is another example of how human activities are perturbing the oceans in ways that we never expected, and of the uncertainty of how the ocean is going to respond to warming.”",www.greenqueen.com.hk,2025-04-08,16,"Rising Ocean Temperatures Are Reducing Omega-3 Fatty Acids In the Food Chain, Research Finds",article,0.02422191983,47,200,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/,true,Reports on a specific event (government report on cellular agriculture) with factual information and news-style reporting.,Finland Plots Path to Global Leadership with €1B Cellular Agriculture Industry,"Finland can become a cellular agriculture leader, with its export potential set to reach €1B by 2035 – but funding and regulation challenges must be addressed.","# Govt-Backed Report Shows How Finland Can Build A €1B Future Food Economy
+
+6 Mins Read
+
+## Finland is well-placed to become a cellular agriculture leader, with its export potential set to reach €1B in the next decade – but funding and regulation challenges must be addressed.
+
+In a decade’s time, cultivated meat, cell-based cocoa, and carbon-derived proteins could amount to €1B in export value in Finland, according to a government-commissioned report.
+
+The country’s natural resources and biotech expertise leave it on the cusp of becoming a global leader in the cellular agriculture field, which involves the use of microbial, plant and animal cell cultures to produce proteins, fats, coffee and cocoa (among other products) in bioreactors.
+
+While a majority of young adults in Finland (83%) have a positive or neutral attitude towards new technologies in food production, there are several challenges that the ecosystem needs to address before it can reach its market potential, according to researchers at the VTT Technical Research Center of Finland, the Natural Resources Institute Finland, and University of Helsinki.
+
+Commissioned by the Ministry of Agriculture and Forestry and Business Finland, the experts lay out a policy roadmap to help Finland become a leader in this sector.
+
+## Finland’s future food system will blend cellular and traditional agriculture
+
+The country is already home to food tech leaders like Solar Foods (maker of Solein gas protein), Onego Bio (which makes egg proteins via precision fermentation), and Enifer (producer of Pekilo mycoprotein).
+
+“One of Finland’s biggest challenges currently is the lack of capital, which limits the growth opportunities of cellular agriculture,” said VTT’s Emilia Nordlund, who led the study. “Building production facilities requires large investments, and success will not come without government support to accelerate investments and realise venture capital investments.”
+
+The nation is home to a variety of carbohydrate-rich side streams like straw, sawdust, wood chips, and grass biomass, which could be utilised as feedstocks for cellular agriculture. For instance, if more than half of the straw were used as a sugar source for microbes, the amount of food produced would be enough to meet the annual protein needs of the population.
+
+“The future food system will be based on the interplay between modern agriculture and cellular agriculture, utilising circular economy solutions,” said Päivi Nerg, state secretary from the agriculture ministry. “We must identify the necessary change paths and ensure that measures consider the entire chain, from farmers to consumers and other stakeholders.”
+
+Teija Lahti-Nuuttila, executive director of Business Finland, added: “Finnish companies should recognise their strengths as part of emerging new value networks and build their competitiveness in the long term together with research organisations. Business Finland is already currently funding ambitious cellular agriculture RDI projects, so there is no need to wait for a separate programme.”
+
+The researchers have come up with an eight-point plan to tackle the bottlenecks of Finland’s cellular agriculture industry and fulfil the estimated annual export value of €500M to €1B by 2035.
+
+## 1) Ramp up major infrastructure investments
+
+The report states that the country needs an action plan to increase venture capital funding and attract international investor interest, especially for small- and medium-sized enterprises. The public sector can “provide support that signals the realisation of private financing”.
+
+Infrastructure investments are critical to enabling new value chains, and the government is being urged to create risk financing and loan instruments to enable factory financing.
+
+## 2) Ease EU novel food regulation
+
+One of the biggets bottlenecks for the cellular agriculture industry concerns regulation – the EU’s novel food stringent framework has “significantly” slowed progress and left it playing catch-up with other markets. The report suggests setting up an office in Finland to support startups with the novel food process through advice and financial backing.
+
+This office would actively influence the EU to expedite and ease the adoption of novel technologies, something that Finnish policymakers must support. Reviewing agricultural subsidies is also key, since these novel food technologies aren’t covered by any EU subsidies yet.
+
+## 3) Build a €100M R&D programme
+
+Finland should introduce a five-year, €100M R&D programme that would produce future food innovations, making use of the nation’s technological expertise and abundant natural resources.
+
+The multidisciplinary initiative would ensure the development of value chains at the regional level too, while facilitating long-term development and economic growth. In addition, it will help the country achieve its target of increasing R&D spending to 4% of the GDP.
+
+## 4) Establish a future food ministry
+
+The researchers propose creating a joint working group or organisation of ministries to develop the future food system, support the R&D programme, and promote cross-sector collaboration. This Ministry of Future Food would enable a broad perspective for a common goal to develop both conventional and cellular agriculture, boost the value chain, and enable competitiveness.
+
+Another solution would be to establish a food innovation centre that would take overall responsibility for the implementation of R&D activities, including political decisions.
+
+## 5) Expand education to secure future experts
+
+While Finland has a sufficient knowledge base, the critical mass is not enough – there should be closer cooperation between education and training organisations to produce experts for the food sector. The report says it is “critical” that the number of industrial biotech experts increases in Finland.
+
+The government’s Growth Programme goal to increase food experts also requires training people about exports. Education programmes focused on future solutions can enable the internationalisation of an expert corps in the country. The talent environment should embrace even those with limited proficiency in Finnish.
+
+## 6) Conduct public tastings to educate consumers
+
+The report calls for the spread of “strong and inspiring stories” about the future food system to enhance consumer knowledge and acceptance. One way to do this would be to create a ‘showroom’ to present novel foods and provide examples of how cellular agriculture can work in tandem with conventional farming.
+
+Moreover, Finland should follow the lead of European states like the Netherlands to allow public tastings of these foods before they go through the lengthy approval process – the government needs to create a national model to enable these events, which would increase the industry’s chances of success and dispel any prejudices from consumers.
+
+## 7) Incorporate primary production in the novel food industry
+
+Finland’s rich feedstock supply can help the cellular agriculture industry, though there are challenges with production, processing, storage, and logistics. This is why cooperating with primary producers is crucial – for them, this industry can open up new business opportunities. According to the report, business models and practical trials need to be developed to create this value for primary producers.
+
+Further, the opportunities for cooperation can strengthen the role of agricultural entrepreneurs and the financial profitability of farms when underutilised feedstocks are converted into a business.
+
+## 8) Target export support functions for cell-based food
+
+While local production and related product exports are key to the growth and export potential of cellular agriculture in Finland, the equipment and technology exports, IP licensing, and value chains and factories built by Finnish companies overseas can play a crucial role too.
+
+Given that this is a young, startup-driven market with a wide range of opportunities, export support functions should be built specifically to meet the needs of the sector to ensure that growth is effectively enabled.",www.greenqueen.com.hk,2025-04-21,3,Govt-Backed Report Shows How Finland Can Build Its €1B Future Food Economy,article,0.03441066842,61,203,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/,true,Reports on a specific business decision (EatKinda's move to the US) in a news-like format.,"Cauliflower Ice Cream Startup Exits New Zealand, Shifts to US Amid 'Undeniable' Demand",New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.,"# EatKinda Takes Its Cauliflower Ice Cream to the US Amid Scaling Struggles in New Zealand
+
+5 Mins Read
+
+## New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.
+
+EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is withdrawing from its home market and shifting focus across the Pacific.
+
+The firm’s products sold out at Hell Pizza locations four weeks after being launched, and are currently available at 120 Woolworths stores. But it has faced challenges in scaling up its operations domestically, which has impeded its growth plans.
+
+“Right now, we’re producing manually, hand-filling each tub, which results in high wastage and inefficiencies. It’s simply not a sustainable model for scaling,” explains co-founder and CEO Mrinali Kumar.
+
+“New Zealand, with a population of just five million, has limited manufacturing options for a niche product like ours, making it difficult to produce at the volume and cost needed to grow further.”
+
+This compelled Kumar EatKinda to look outwards, landing on the US as its next destination. Here, “viral social media content” has helped the brand attract significant interest, according to Kumar. “Following this momentum, we built an email sign-up list, where thousands of US consumers have expressed a strong demand for our products, particularly in the natural retail channel,” she says.
+
+“EatKinda was always meant to be a global brand, and this decision to step back from New Zealand retail and foodservice is the best short-term move to ensure we can have a much bigger long-term impact,” she adds.
+
+## US manufacturing ‘more sophisticated’ than New Zealand
+
+EatKinda was founded in 2020 after Kumar and her co-founder Jenni Matheson at a Startup Weekend event as strangers and worked on the cauliflower ice cream concept, which came third in the competition.
+
+This was followed by two years of R&D, after which they landed on a recipe featuring a base of cauliflower, glucose, sugar, coconut oil, and pea protein. The ice creams are available in chocolate, strawberry, and mint chocolate flavours.
+
+But despite experiencing “incredible growth” in New Zealand, as Kumar puts it, it’s a “small market with limited manufacturing options”, which has resulted in an “inability to scale”. Activity in the country’s manufacturing sector suffered from its longest contraction since 2009 over the last two years, and only just reversed the trend this month.
+
+Kumar says EatKinda’s social media reach – it has 37,000 followers on Instagram and TikTok, with some videos receiving more than a million views (and one surpassing five million) – has proven demand for its cauliflower ice cream globally. “We funnelled this traction into direct consumer engagement, and the response has been incredible,” says Kumar.
+
+“At Expo West, we saw firsthand how excited people are about a truly unique, sustainable, and allergen-friendly ice cream. Buyers, investors, and industry leaders loved the taste and were eager to see it enter the US market,” she adds. “Interestingly, we originally thought we’d need to reformulate for American tastes, but the feedback has been overwhelmingly positive, our flavours and level of sweetness are already a hit.”
+
+Plus, the US has “more sophisticated manufacturing facilities and openness to innovation”, paving the way for its market entry here.
+
+## EatKinda gears up for fundraise to support US move
+
+EatKinda has high hopes for the US, given the demand it says it has witnessed. But this comes with its own challenges. Sales of dairy-free ice creams have kept falling in recent years, reaching $351M in 2023 (a 14% drop from 2021), according to SPINS data crunched by the Good Food Institute. The volume of vegan ice creams shifted has plunged even faster in this period (-22%).
+
+But for Kumar, the market for allergen-friendly, plant-based options in the US is “undeniable”, with a quarter of Americans having a food allergy. “And that doesn’t even include those who are vegan or plant-based,” she says.
+
+That said, she acknowledges the reality that “consumers still won’t settle for anything less than great taste”. Research shows that a third of Americans have been buying fewer plant-based products because they don’t like how they taste, highlighting a key hurdle for manufacturers in the space.
+
+“The plant-based category is still evolving, and while we’re making strides, there’s work to be done in perfecting the balance between flavour and price. That said, we’re not backing down from the challenge,” says Kumar.
+
+EatKinda is kickstarting a seed funding round to support the US launch, and is in talks with potential partners. “The US market is already familiar with cauliflower as an ingredient, thanks to the success of cauliflower pizza bases and snacks. That openness to innovation makes it the perfect place to scale EatKinda,” she notes.
+
+This doesn’t mean EatKinda is out of New Zealand for good; its home country remains part of the long-term strategy. “New Zealand is home for both Jenni and me. We’ve built an incredible community of loyal EatKinda lovers, and we would love to bring our ice cream back in the future,” says Kumar. “This short-term pivot allows us to build toward that bigger goal in a way that’s sustainable and scalable.”
+
+She adds: “Over the past few days, we’ve received so many messages of support – as well as requests from customers as our ice cream starts disappearing from shelves. That response means the world to us, and it reinforces why we started this journey in the first place.”",www.greenqueen.com.hk,2025-03-26,29,New Zealand's EatKinda Shifts Cauliflower Ice Cream Business to US,article,0.02878632613,54,203,199.546988
+https://www.greenqueen.com.hk/us-food-tech-agriculture-trust-report-truth-barometer/us-food-tech-agriculture-trust-report-truth-barometer-3/,false,"This is a description of the Green Queen platform, not a news article.",us-food-tech-agriculture-trust-report-truth-barometer-3 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-17,7,us-food-tech-agriculture-trust-report-truth-barometer-3 - Green Queen,article,0.01753481521,26,168,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-4/,false,"This is a promotional page for a website, not a news article.",best-vegan-restaurants-hong-kong-2025-4 - Green Queen,Courtesy: LockCha,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-4 - Green Queen,article,0.01679716648,26,180,199.546988
+https://www.greenqueen.com.hk/category/southeast-asia-sustainability-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,Southeast Asia Latest Sustainability News - Green Queen,"Get the latest Southeast Asia sustainability headlines and breaking news in Vietnam, Thailand, Malaysia, Philippines, Singapore from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# Southeast Asia
+
+More than 175 food businesses across Asia have committed to improving their sourcing policies in light of sustainability and animal welfare, supported by a US non-profit.
+A total of 83 food companies committed to implementing improved!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli startup Aleph Farms has submitted the first application for cultivated meat in Thailand, and expects regulatory clearance by mid-2026.
+As far as regulatory progress for alternative protein goes, 2024 has been bookended by!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Alternative protein companies Umami Bioworks and Steakholder Foods have culminated their government-backed R&D project, and will now look to develop 3D-printed cultivated fish fillets at scale.
+Singaporean cultivated seafood leader!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Funding for alternative proteins has grown by 85% this year in Asia-Pacific, mirroring a larger sector-wide recovery, a new AgFunder report shows.
+Asia-Pacific's agrifood tech sector is showing ""remarkable"" signs of recovery after two!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By replacing 50% of meat with plant-based proteins, Thailand could lower emissions by nearly 80%, while adding over a million jobs and boosting food security in the process.
+Thailand could become a ""kitchen of the future"" with an!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+French cultivated chicken startup Vital Meat showcased its ingredient in a public tasting in Singapore, where it expects regulatory approval ""very soon"".
+With a market launch on the horizon, Vital Meat organised a cultivated meat event!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian startup The Better Meat Co has received regulatory approval for its Rhiza mycoprotein ingredient in Singapore, paving the way for its international debut.
+The Better Meat Co is now cleared to sell its Rhiza mycoprotein in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Malaysian climate tech startup Qarbotech has secured $1.5M in a seed extension round to help plants absorb carbon dioxide and increase yields by 60%.
+What if farmers could add something to their crops that would capture more sunlight,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Backed by the Thai government, Sangtuptim Inter Co., a manufacturer of coconut-based products, has developed a plant-based pork analogue from coconut water.
+A Thai company known for its coconut vermicelli has created plant-based meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore's Oatside has secured $35M in its ongoing Series B funding round, which could end up potentially netting the oat milk maker $74M.
+Oatside, the oat milk company that has taken over Asia-Pacific, raised S$47.9M (around $35.3M)!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A 2022 Philippine Commission on Human Rights report links fossil fuel companies to climate change and human rights impacts, boosting climate justice efforts. It calls for stricter regulations, corporate accountability, and reparations for!-->…
+
+Read More...
+
+Read More...
+
+The Malaysian government is undertaking research to determine the potential of cultivated meat and alternative proteins as it looks to find ""sustainable alternatives to current crop production"".
+The Malaysian Ministry of Higher!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Thailand's food safety regulator has published draft regulations suggesting bans on meat- and dairy-related terms for plant-based analogues.
+Plant-based meat and cheese products could face crippling labelling bans in Thailand if the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mia, one of Bangkok's newly crowned Michelin-starred restaurants, is catering to vegans and vegetarians with dedicated tasting menus. But you won't find any plant-based meat here.
+Bib Gourmands are a big thing in Bangkok. It's a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Agri-fintech platform AgriG8 has received financing from Better Bite Ventures and The Trendlines Group to help rice farmers in Asia reduce methane emissions by up to 55%.
+Singaporean VC firm Better Bite Ventures and Israel's The!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Two food waste warriors let us in on their efforts to turn surplus food into a sustainable dining experience in a city that throws out over a million tonnes of food each year.
+Hong Kong may be known as Asia's World City, a melting pot!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Singapore Food Agency has granted a food production licence to ScaleUp Bio's commercial-scale facility for submerged- and precision-fermented ingredients.
+ScaleUp Bio has received a food manufacturing licence from Singapore's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian cultivated meat pioneer Eat Just has hit a major milestone in the sector, debuting Good Meat chicken in the freezers of Huber's Butchery in Singapore – the first time these proteins are available in retail.
+You can now!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Starbucks buys 3% of all coffee in the world – so its responsibility to safeguard the future of the industry, which is being ravaged by climate change, can't be understated. Here's how it's helping coffee farmers adapt and thrive.
+It's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In one of his final major speeches, outgoing Singapore prime minister Lee Hsien Loong mentioned ""novel food biotechnologies"" as a promising job prospect – it's a nod to the country's food tech pedigree.
+In two weeks' time, Lee!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean sustainable food production platform Nurasa has opened a Food Tech Innovation Centre to help alternative protein companies scale up production and enhance flavour and nutrition.
+Nurasa, the sustainable food innovation!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Southeast Asia Latest Sustainability News - Green Queen,article,0.03776944679,26,289,199.546988
+https://www.greenqueen.com.hk/cultivated-biosciences-yeast-fermentation-cream-dairy/,true,Reports on a specific real-world event (funding round) with news-style reporting,"Cultivated Biosciences Raises $5M for Yeast-Derived Cream, Eyes 2025 Launch","Cultivated Biosciences has secured $5M in seed funding to scale up its yeast-derived fermented cream, with a 2025 launch earmarked for the US.","# Cultivated Biosciences Raises $5M to Bring Yeast-Derived Cream to Your Kitchen
+
+5 Mins Read
+
+## Swiss startup Cultivated Biosciences has secured $5M in seed funding to scale up the development of its yeast-derived fermented cream, in preparation for a 2025 launch in the US.
+
+The financing round – which brings total funding to $6.5M – was led by Dutch VC firm Navus Ventures, with participation from existing investors Founderful, HackCapital and plant-based meat brand Planted founder Lukas Böni, as well as new investors including Joyful VC, Mandi Ventures, and Zürc.
+
+Cultivated Biosciences wants to use the capital for “scaling up production and accelerating collaboration with customers” to bring its yeast-fermented dairy products to market, according to chief commercial officer Lucie Rein.
+
+The Zurich-based startup aims to file dossiers for regulatory approval from the US FDA and the European Food Safety Authority this year, with plans to launch its yeast-derived cream – both across foodservice and retail – in the US next year, and in the EU by 2026. This is because it finds Europe’s regulatory environment – said to be the strictest in the world – too slow for its growth and expansion goals, with the US pathway much more expedient and efficient.
+
+“This funding validates our innovative approach and enables us to introduce our revolutionary yeast cream to the market,” said Cultivated Biosciences CEO Tomas Turner. “We aim to make alternative dairy products appealing to traditional dairy consumers, not just to reduce CO2 emissions from dairy production but also to tap into a multi-billion dollar market opportunity.”
+
+## Scaling up will drive Cultivated Biosciences towards price parity
+
+Founded in 2021 by Turner and chief technology officer Dimitri Zogg, Cultivated Biosiences takes a unique approach to dairy alternatives. While most fermentation-derived dairy companies are developing proteins to mimic those found in dairy (like whey and casein), the Swiss startup is tapping into fats to deliver a better flavour and textural experience.
+
+It uses biomass fermentation with an oleaginous yeast strain, which accumulates fat during growth. The resulting fat provides the lipids and texture to alt-dairy formulations. Cultivated Biosciences argues that this is a step up from existing non-dairy products on the market, which feature a combination of emulsifiers and texturisers that “don’t exactly replicate the dairy experience”.
+
+Its patented yeast-derived cream, in contrast, is said to mimic “the creaminess, functionality and colour” of its conventional counterpart, alongside improving the texture and stability of non-dairy products, without affecting the flavour.
+
+The functionality is key – a four-country, 1,500-person survey by Kerry last year revealed that sensorial attributes have the most room for improvement for milk alternatives, with 34% of respondents citing it. Moreover, 76% of consumers favour ‘a nice creamy mouthfeel without the dairy’, and 77% find non-dairy products more appealing if they have ‘better body and texture’. The report noted that mouthfeel was one of the major challenges for manufacturers to overcome, with people looking fora cleaner taste experience with a creamy, fatty mouthfeel that replicates conventional dairy.
+
+The cream ingredient – which contains 1% of oat flour – features a microstructure of yeast lipid droplets that resemble milk fat droplets. “Our creamer formulation has the same amount of fat and more protein than the commercial products,” Rein said when asked about the health credentials of the ingredient. “The protein comes from our cream.”
+
+Eduard Meijer, managing director at Navus Ventures, said the ingredient has a “great taste, mouthfeel, versatility and functionality”, and can significantly improve dairy analogues, “with a technology that has the potential to scale economically”.
+
+The company has been able to scale up production to 1,500-litre bioreactors. The latest investment will help it expand manufacturing even further, driving down its product costs. Cultivated Biosciences says it will eventually be possible to produce its cream at price parity with dairy cream at scale, earmarking 2027 for that target.
+
+## A B2B model for a range of alt-dairy products
+
+Plant-based companies like Silk, Califia Farms and Country Crock all produce their own versions of vegan cream, a $413M market. Cultivated Biosciences’ fat is designed for integration into consumer products, with plans to supply to the food industry through a B2B business model – but it can be used in multiple liquid and semi-liquid applications, including milk, ice cream (where it has validated a strong value proposition), and coffee creamers.
+
+In fact, it demonstrated the latter as a first proof of concept at a MISTA trade event in San Francisco in December. The creamer – which combined its fat ingredient with plant protein, sugar and natural flavourings – was described as “creamy, clean label, white and stable in coffee”, which the company adds is something not offered by “commercially available plant-based creamers”. It additionally bypassed the common problem of curdling in lighter-roasted coffees, without any additives.
+
+Plus, there are environmental advantages too. An internal life-cycle assessment by the startup revealed that its yeast-based cream has a 90% lower carbon footprint than conventional dairy.
+
+Unlike precision-fermented products, Cultivated Biosciences’s fat isn’t molecularly identical to dairy, but instead aims to achieve “functional and sensory parity”. The resulting cream is lactose-free and vegan, but there are still some legislative barriers to overcome. There is no regulatory definition for ‘dairy-free’ in the US, but the rules for ‘non-dairy’ mean that products like cream and coffee creamers can still contain dairy proteins like casein.
+
+This can be confusing to customers. “We are still figuring this one out,” said Rein. “It will be different in Europe and the US. We will be very clearly dairy-free and not using the ‘non-dairy’ term.”
+
+Other companies innovating with fermented fats include Zero Acre Farms, Yali Bio (both US), Nourish Ingredients (Australia), NoPalm Ingredients, Willicoft (both Netherlands), Colipi (Germany), and Clean Food Group (UK). Meanwhile, New Zealand-based Miruku is leveraging molecular farming tech to produce “bio-similar dairy proteins and fats” at a much cheaper cost.",www.greenqueen.com.hk,2025-04-09,15,Cultivated Biosciences Raises $5M to Scale Yeast-Derived Cream,article,0.03068645985,52,210,199.546988
+https://www.greenqueen.com.hk/category/china-foodtech-sustainability-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,China - Green Queen,"Get the latest China food tech, alt protein & sustainability headlines and breaking news from Green Queen, Asia’s award-winning impact media platform.","Browsing Category
+
+# China
+
+Get the latest China food tech, alt protein & sustainability headlines and breaking news from Green Queen, Asia’s award-winning impact media platform.
+
+In Beijing's Fengtai District, the New Protein Food Science and Technology Innovation Base is aiming to fill the gap in China's cultivated meat and microbial protein ecosystem.
+China has just opened its first alternative protein!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sydney-based All G has secured the regulatory greenlight to sell its precision-fermented lactoferrin protein in China. It expects to receive approval in yet another market imminently.
+In what is yet another marker of China's biotech!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Funding for alternative proteins has grown by 85% this year in Asia-Pacific, mirroring a larger sector-wide recovery, a new AgFunder report shows.
+Asia-Pacific's agrifood tech sector is showing ""remarkable"" signs of recovery after two!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Canberra-based Nourish Ingredients has partnered with Chinese fermentation specialist Cabio Biotech to produce and distribute its precision-fermented fat alternative.
+Highlighting American fears of falling behind China in the biotech!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+China is on course to becoming the world's third-largest dairy producer – what does that mean for its plant-based industry?
+People in China are eating more protein than Americans now, but a majority of this comes from plant-based foods.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+China's potential biotech dominance – especially its progress with cultivated meat – has spurred Republicans to call for US action to ensure ""continued leadership"".
+What would it take for a Republican to support cultivated meat?
+!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As the world's largest protein consumer and highest greenhouse gas emitter, alternative protein needs to succeed in China – here are four ways to do just that.
+China houses a sixth of the world's population, and consumes 28% of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+One of China's largest plant-based beverage companies, Viee, has received an undisclosed sum in private equity funding from L Catterton.
+Sichuan Viee Beverage Food Co., which describes itself as the largest plant-based drinks maker in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+UN figures show that Chinese people are eating more protein than Americans, a majority of which comes from plant-based sources.
+China now consumes more protein per capita than people in the US, according to the latest data from the UN!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Oatly has launched three ice creams via partnerships with Haidilao and KFC in China, where it has initiated a strategic reset this year.
+Swedish oat milk giant Oatly has partnered with hotpot giant Haidilao and fast-casual chain KFC to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New research shows that health is the priority for Chinese consumers when it comes to plant-based food – and the more they know about the benefits, the more they'll eat it.
+When you inform people in China about the benefits of a vegan!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Nestlé has introduced six new coffee lines to China, which include plant-based beverages and a first-of-its-kind upcycled innovation.
+Already a market leader for 36 years now, global CPG giant Nestlé has invigorated its coffee portfolio!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore-based 70/30 Food Tech has closed a $700,000 seed extension round, which has helped it launch a research lab to develop mycelium-based protein products, starting with shredded chicken.
+70/30 Food Tech's latest fundraiser saw!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+With leading beauty conglomerates announcing new beauty lines featuring recombinant collagen, the potential for China to be a leader in the synthetic biotechnology ingredient industry.
+In December 2023, the leading international beauty!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+At a major APAC food tech conference in Singapore last month, I spoke to four alt-meat founders from India, China, the Philippines and Australia to find out what Asian consumers want from plant-based meat products.
+Last month, as part!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by Asymmetrics Research outlines the opportunity for protein diversification in China, highlighting key active categories, overall trends and what's in store for the future for alternative proteins in the country.
+In!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Good Food Institute (GFI) APAC's first State of the Industry report highlights the funding rollercoaster that is alt-protein, Singapore's reputation as an innovation launchpad, barriers to the adoption of plant-based meat, and the!-->…
+
+Read More...
+
+Read More...
+
+Matthew Kenney, the vegan author and celebrity chef behind Plant Food + Wine, is expanding his empire to China with food halls inspired by his Plant City F&B concept, with the help of global scale-up firm The Wellness Agency.
+The!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Launching this week, a new platform of industry stakeholders across nine Asia-Pacific countries is looking to facilitate collaboration to advance the regulatory approval of cultivated meat in the region.
+Established by the APAC Society!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Agrifood tech startups in Asia-Pacific saw an investment of $6.5B in 2022, a 58% fall from the year before – but agtech funding for farmers and primary novel food production increased by 24% year-on-year, according to a new report by!-->…
+
+Read More...
+
+Read More...
+
+Shanghai-based cellular agriculture company CellX has announced the completion of the first large-scale cultivated meat pilot factory. It follows the firm's strategic partnership with food manufacturing specialists Tofflon in February when!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,China - Green Queen,article,0.03842556028,27,290,199.546988
+https://www.greenqueen.com.hk/category/vegan/,false,Contains multiple articles with 'Read More' links rather than a single news article,Vegan - Green Queen,"Vegan & Plant-Based industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Vegan
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers This's pasta partnership with Ugo Foods Group, Starday's $11M Series A round, and a nomination for the Earthshot Prize.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Kraft Heinz has launched the first ready-to-eat vegan offering under its iconic Jell-O brand, a dairy-free version of its chocolate pudding.
+Packaged food giant Kraft Heinz is for the first time diving into plant-based desserts,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eat Just is bringing its bestselling vegan egg to Europe after striking a distribution deal with Vegan Food Group, which is investing £11.5M ($15.2M) to ramp up production at its sites.
+Just Egg – the pioneering vegan egg alternative!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+French catering giant Sodexo is expanding its partnership with Greener by Default to roll out plant-forward menus at 400 hospitals in the US.
+To help Americans stay healthier, spend less money, and be kinder to the planet, Sodexo is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A rising number of festivals are going meat-free amid a wider sustainability shift in the live music industry, a new report has revealed.
+In a year when one British band set the Guinness World Record for the lowest-carbon concert of all!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to our expert reviewer at Expo West 2025.
+It's that time of year again: when Anaheim, California is packed with!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Polling shows that health concerns are the biggest consumption driver in Brazil, potentially pushing 74% of its population to reduce or eliminate meat from their diets.
+Brazil is home to JBS, Minerva and Marfrig, making it the world's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From meat-free dim sum to non-dairy pearl tea: a 2025 list of Hong Kong's best vegan-friendly eats.
+If you're in Hong Kong and you happen to love food, you're in for a good time.
+The city's historical cuisine is known for its!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Spanish plant-based meat leader Heura Foods and French vegan whole-cut specialist Swap Food have teamed up to launch a Suprême chicken fillet in three European markets.
+With an aim to ""revolutionise the plant-based fillet experience"",!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Austrian 3D-printed seafood startup Revo Foods has witnessed rapid growth since opening its mycoprotein facility in September, and its CEO believes vegan seafood has a communication issue.
+There is no inherent desire for most consumers!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+Califia Farms has launched a line of summer-coded fruity drinks using coconut cream, tapping into the growing trend for flavoured plant-based milk.
+Los Angeles-based Califia Farms is going back to its juice roots with its latest product!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British vegan food brand Deliciously Ella's latest campaign attacks ultra-processing, which is now among plant-based meat's biggest pain points.
+""Consumers en masse aren’t just asking: ‘Is it plant-based?’ but: ‘What’s actually in it?'”!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp!-->…
+
+Read More...
+
+Read More...
+
+New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.
+EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Danone-owned plant-based dairy giant Alpro has announced that it is moving to a 100% local supply for its oat milk lineup in the UK, powered by a multimillion-pound investment to expand its capacity.
+The UK's leading plant-based milk!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Thom Norman, co-founder of NGO FarmKind, believes people going vegan may not be the best way to fight factory farming. His solution? Diet offsetting.
+Here's a radical proposition: the best way to fight factory farming isn’t to go vegan.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever has agreed to sell The Vegetarian Butcher to fellow plant-based meat business Vivera, with the deal expected to be completed by Q3 2025.
+Four months after it first emerged that Unilever was planning to offload The Vegetarian!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+McDonald's Canada is trialling the McVeggie, featuring a patty that ditches plant-based meat for vegetables.
+After the Beyond Burger failure in Canada, McDonald's is banking on vegetables for its latest meat-free main.
+The Golden!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Benexia's new chia seed milk, Violife's campaign with Chrishell Stause, and Holy Carrot's upcoming restaurant in London.
+!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Vegan - Green Queen,article,0.03780930049,26,290,199.546988
+https://www.greenqueen.com.hk/better-bet-ventures-first-bite-apac-alt-protein-startups-climate-vc-fund-fattastic-pivot-eat-everything-bu/,true,Reports on a specific event (investments in startups) in a news-like format,First Bite: Better Bet Ventures Invests in 3 APAC Alt-Protein Startups,Better Bite Ventures has announced early-stage investments in three APAC climate-friendly food tech startups via its First Bite initiative.,"# First Bite: APAC Startups Developing Plant Fats, Whole Cuts & Cultured Pet Food Backed by Climate-Centric VC Fund
+
+3 Mins Read
+
+## Better Bite Ventures has announced investments in three APAC food tech startups as part of its early-stage First Bite initiative and has opened applications for the next funding round.
+
+The three startups part of the latest First Bite funding round – which offers early-stage investments of between $50,000 and $150,000 – are Singapore’s Fattastic, Australia’s Pivot Eat, and South Korea’s Everything But.
+
+“As part of the broader transition to a net-zero economy, we need new, more sustainable ways of making food,” said Better Bite Ventures founding partner Michal Klar. “But these new products must also be tasty – only then will consumers truly buy in.”
+
+## New fats, whole cuts and cultivated pet food
+
+Klar added: “The startups we are announcing today are pioneering new solutions to improve the taste and texture of meat and dairy alternatives.” Fattastic, for example, engineers plant-based fats to improve the sensorial and functional attributes of vegan meat and dairy analogues. Its oil structuring tech transforms plant oils into solid states to resemble animal fats. It was founded by Satnam Singh, a former researcher at A*STAR agency in Singapore.
+
+Pivot Eat, meanwhile, is working on a novel process to enhance the structure and accelerate the scalability of plant-based whole-cut meat. Founder Ann Limley is a food scientist with over two decades of food R&D experience across Singapore, Europe and Australia.
+
+Finally, South Korea-based Everything But is Asia’s first cultivated meat startup for pet food. One study suggests that if cats and dogs were considered their own nation, they would rank as the world’s fifth-largest meat-consuming entity. To reduce the impact of our furry friends on the environment, the startup – founded by veterinarians and scientists and helmed by CEO Yoonchan Hwang – is developing more sustainable, protein-rich pet food with high taste, texture and nutritional quality.
+
+Klar reiterated that sustainable food products need to have better taste and textural attributes for greater consumer adoption. “Hence [the] focus on solutions like enhanced plant-based fats replacing animal fat and better structure of whole cuts. With Everything But, it is about [the] important and growing climate impact of pet food.”
+
+## Building upon previous early-stage investments
+
+Better Bite Ventures launched the First Bite initiative last year, with a focus on APAC startups tackling food system challenges with innovative solutions. “Bold technology innovation is needed to reduce the climate impact of our current food system in Asia. The response to the First Bite initiative has been encouraging – to date, we’ve invested in seven food tech startups, and are now open for more,” said Better Bite Ventures founding partner Simon Newstead.
+
+In April, it unveiled four investments in early-stage APAC alt-protein startups. These included Singaporean startups Allium Bio, which co-cultures microalgae and mycelium and turns them into functional ingredients like protein isolates, and Cultivaer, which is working on bioreactor-free tech to slash the costs and speed up the scalability of fermentation-derived protein. The other two startups part of the First Bite funding in April were New Zealand-based cauliflower ice cream brand EatKinda, and Klevermeat, which claims to be India’s first cultivated seafood startup.
+
+Better Bite Ventures was launched in early 2022 by Klar and Simon Newstead as APAC’s first dedicated climate-centric food tech fund, with $15M in assets under management. It typically invests between $200,000 and $700,000 in pre-seed and seed rounds across the cultivated, precision fermentation and plant-based protein sectors.
+
+It has already invested in over 20 food tech startups, including Aussie-American precision fermentation dairy maker Change Foods, Indian alt-meat brands Greenest and Liberate Foods, Indonesian plant-based giant Green Rebel, Australian mushroom meat maker Fable Food, Chinese cultivated meat company CellX, and Singapore-headquartered vegan meat producer TiNDLE.
+
+Now, it’s opened applications for the next round of First BIte investments, earmarking between $50,000 to $150,000 for early-stage founders.
+
+*Disclaimer: Green Queen founder and editor-in-chief Sonalie Figueiras is a Venture Partner at Better Bite Ventures.*",www.greenqueen.com.hk,2025-04-08,16,First Bite: Better Bet Ventures Invests in 3 APAC Alt-Protein Startups,article,0.02610000444,47,214,199.546988
+https://www.greenqueen.com.hk/mycotechnology-fema-gras-honey-truffle-clearht-flavor-sweetener/mycotechnology-fema-gras-honey-truffle-clearht-flavor-sweetener-2/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",mycotechnology-fema-gras-honey-truffle-clearht-flavor-sweetener-2 - Green Queen,Courtesy: MycoTechnology,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-09,15,mycotechnology-fema-gras-honey-truffle-clearht-flavor-sweetener-2 - Green Queen,article,0.01759152983,26,167,199.546988
+https://www.greenqueen.com.hk/us-meat-sales-beef-rfk-trump-climate-culture/,true,Reports on a specific trend (increased meat consumption) with factual data and analysis.,"Amid Cultural Shift, America is Spending More on Meat Than Ever Before","Americans' appetite for meat is bulging, with sales reaching record highs in 2024 amid a cultural shift and changing political landscape. Here's why it happened.","# Beef, Beliefs & Billionaires: Why Meat Is Booming Again in America
+
+6 Mins Read
+
+## Americans’ appetite for meat is increasing, with sales reaching record highs in 2024 amid a cultural shift and changing political landscape. Here’s what’s going on.
+
+Meat is back on American plates – at least if you look at the numbers.
+
+Despite experts warning about the health and environmental impact of animal proteins, Americans spent more on meat last year than ever before.
+
+Sales of meat hit $104.6B in 2024, according to research by the Meat Institute and trade group FMI – The Food Industry Association. The average American spent $870 on beef, pork, chicken and other meat products last year, and only 22% said they wanted to eat less meat (the lowest share in five years).
+
+According to NielsenIQ, volume sales of meat increased by 4% in 2024, against a 2% decrease for plant-based alternatives. “Retailers are responding to this trend by limiting their offerings of plant-based meats and focusing more on their core meat products,” the market research agency said.
+
+It’s a reversal of industry fortunes from five years ago, as the New York Times points out, when vegan products were replacing meat everywhere from shopping baskets to Michelin-starred restaurants. In the two years since the pandemic, meat consumption dropped by 4kg per person. By contrast, plant-based meat was attracting record investment, and sales were soaring too. Now, though, there’s an anti-vegan backlash.
+
+Now, though, meat, from animals, not plant, is resurgent in the US, to the detriment of the planet. There are several possible reasons for this, from a shift in culture to a new political dawn.
+
+## Make America Eat Meat Again
+
+The political changes that have drawn Americans back to meat are not partisan, though it’s hard to understate the influence of movements like Make America Great Again and Make America Healthy Again.
+
+Fuelled by the return of President Donald Trump, a former (short-lived) steak entrepreneur, a renewed wave of Americana and right-wing influence has taken hold of American culture. Beef is cool again, as are attempts to ban companies from selling cultivated meat – so far, lawmakers in 20 states have brought forward such proposals, and three have been enacted into law.
+
+The shift has been heralded by advocates of the carnivorous diet, who eat meat and practically nothing else, and encourage other Americans to do the same. Joe Rogan and Elon Musk – two of America’s most influential figures, on the public and on government, respectively – together championed beef on the former’s chart-topping podcast, and raised doubts over the scientifically established climate harms of animal agriculture.
+
+Musk, the former environmentalist who turned into “dark MAGA” last year, has added information from a climate alarmism think tank on his Department of Government Efficiency website. He may be leaving government soon, but his influence and money will not.
+
+Another former environmentalist, Robert F Kennedy Jr, is arguably one of the most prominent advocate of animal-based foods. Trump’s Health and Human Services secretary has brought his vaccine scepticism to seed oils and processed foods too.
+
+It was only last month when he appeared at a Steak ’n Shake location in Florida to praise its switch from seed oils – which he says causes illnesses, despite evidence to the contrary – to beef tallow, which went out of fashion decades ago because of its high saturated fat content, a leading cause of heart disease that kills one American every 33 seconds.
+
+## The bipartisan backlash to ultra-processed foods
+
+The seed oil backlash isn’t just restricted to the right. Americans across the political spectrum have raised concerns about these oils, as conflicting studies shroud these fats in mystery and confusion. This is despite a recent Harvard University study suggesting that a switch from animal fats to plant-based seed oils can actually lower the risk of death by 17%.
+
+This highlights the divisive nature of RFK Jr. While he is an anti-vaxxer who has peddled outrageous theories over the years, many on the left agree with some of his positions.
+
+RFK Jr has been highly critical of factory farming – and rightly so. His solution is to scale up regenerative agriculture, echoing the thoughts of many crop and livestock farmers and experts who champion its benefits on soil and nature. However, the regenerative agriculture movement suffers from a lack of standards and definitions, and climate activists argue that this has allowed meat and dairy companies to exploit it as a greenwashing tool.
+
+The other issue where Kennedy likely finds support from the other side of the aisle is processing. He has criticised ultra-processed foods (UPFs) as a cause of America’s obesity epidemic, and promised to ban them from schools. An example of the cross-party support for this cause comes from California, whose Democratic governor, Gavin Newsom, is investigating how to crack down on UPFs.
+
+Plant-based meat has been caught in the crossfire. For many Americans, these products feel unnatural, with long ingredient lists and over-processing (though as many nutritionists point out, processing isn’t directly linked to nutrition). This has likely contributed to the slowdown in sales of meat alternatives.
+
+On the other hand, more ‘natural’ (read: grass-fed or regeneratively farmed) meats – and raw milk – are now being heralded as the anti-UPF solution.
+
+## Corporate influence shapes America’s meat culture
+
+The cultural shift has also been brought about by massive marketing campaigns by Big Meat, many of which seek to discredit the science proving the climate harms of livestock farming, and instead sow doubt on the environmental credentials of plant-based meat.
+
+Lobbyists for the meat industry swamped COP29, the world’s largest climate conference, in the hundreds, as they sought to influence talks around agricultural reforms.
+
+And if you needed any proof of the sector’s plans to influence policy, look no further than JBS. The world’s largest meat company, whose IPO has been delayed amid backlash from activists and politicians, was the single largest donor to Trump’s inauguration. The company contributed a $5M sum via its Pilgrim’s Pride division, dwarfing the much-publicised contributions of tech giants like Meta, Amazon, and OpenAI.
+
+All this comes amid alarming climate denialism in the US. Trump is a long-time sceptic, but nearly a quarter of Republicans in the last Congress were identified as climate change deniers too. Public polls show that 15–25% of Americans are doubtful of the existence of the climate crisis, despite hurricanes and wildfires swarming the country.
+
+A recent survey by Gallup found that only 14% of Republicans find climate change to be a “serious threat”, and this year, those who believe its effects have already started are fewer than last year. In fact, nearly eight in 10 Americans who vote red think the media exaggerates the impact of climate change.
+
+This coincides with a shift away from ESG and DEI policies at a corporate level. They’re now out of favour, thanks in large part to Trump, who has likened these measures to “wokeism”, a tag that has also negatively affected meat alternatives.
+
+Where the anti-woke, UPF-averse, pro-meat movement goes next remains to be seen. Will it sustain its momentum, or will Americans turn back to plants? A lot rests on the Trump era, and its aura.",www.greenqueen.com.hk,2025-04-24,0,Meat Sales Hit Record High in America – Here's Why,article,0.03305689012,60,219,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-2/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-3103-2 - Green Queen,Courtesy: Niwa,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-2 - Green Queen,article,0.01690205761,26,173,199.546988
+https://www.greenqueen.com.hk/nopalm-ingredients-palm-oil-substitute-yeast-funding/,true,Reports on a specific event (funding round) in a news-like format.,NoPalm Ingredients Bags €5M for Yeast-Derived Palm Oil Alternative,Dutch startup NoPalm Ingredients has raised €5M in seed funding to scale up production of its yeast-derived fermented palm oil alternative.,"# NoPalm Ingredients Sizzles with €5M Seed Funding to Scale Palm Oil Alternative
+
+4 Mins Read
+
+## Dutch startup NoPalm Ingredients has raised €5M ($5.4M) in a seed funding round to accelerate production of its sustainable palm oil alternative.
+
+The investment round was led by Rubio Impact Ventures, and co-led by Oost NL, Fairtree Elevant Ventures, and Willow Capital Investments. There was participation from the Netherlands Enterprise Agency (RVO) and other private investors as well.
+
+It takes the total raised by NoPalm Ingredients – which makes a fermented yeast-derived alternative to palm oil – to €6M ($6.5M), following a pre-seed round in 2022. The capital will help the startup scale its technology up to industrial levels of 50 cubic metres and beyond, and prepare for its demo factory.
+
+“NoPalm Ingredients is a leading pioneer from the Foodvalley ecosystem that is shaping the Dutch and European alternative oils and fats landscape, to create a more sustainable food system,” said Maureen Haverkamp, investment analyst at Oost NL.
+
+“Their business model is innovative and appealing to both suppliers and customers and has a clear positive impact on the environment. We’re proud to invest in the innovative team of NoPalm Ingredients.”
+
+## Using potato peels to make eco-friendly oil
+
+NoPalm Ingredients, which was founded in 2021 by Lars Langhout and Jeroen Hugenholtz, employs a proprietary fermentation process using non-GMO yeasts and low-capex technology, which can convert local agricultural waste – like potato peels and whey permeate – into yeast oils.
+
+The oils are said to be a “drop-in” replacement for palm oil, a fat that is present in 60% of all supermarket products, across every category. The yeast-based oils don’t require manufacturers to reformulate recipes, and cost the same as palm oil, thanks to the use of sidestream ingredients and its asset-light, highly scalable technology.
+
+The company has developed an in-house pilot line producing several kgs of oil per batch, and completed pilot projects with CPG giants like Colgate-Palmolive, Unilever, and Zeelandia. It’s now gearing up for industrial-scale trials, which would help it deliver hundreds of kgs of oil for customer testing.
+
+“This funding is pivotal for us to demonstrate large-scale production and reach our next milestone of producing 1.5 million kgs of sustainable oil annually, solidifying our role as a trusted partner in the food and personal care industries,” said Langhout. “We are on track for industrialisation and commercialisation in 2025.”
+
+“NoPalm Ingredients has demonstrated the ability to make a cost-effective drop-in replacement for palm oil and other lipids that we believe will revolutionise the industry, address the massive environmental challenge of palm oil production and harvesting as well as solve myriad supply chain pain points for customers,” said David Evans, managing director at Fairtree Elevant Ventures.
+
+“Further, NoPalm Ingredients’ innovation allows them to upcycle industrial food waste streams which recovers carbon and creates value from waste, creating tremendous benefit,” he added, noting that the company has “demonstrated both the technical capabilities as well as the commercial partnerships to rapidly scale their technology and make an incredible impact across a wide swathe of industry”.
+
+## Why we need substitutes for palm oil
+
+Palm oil accounts for 40% of all global oil production, and is desired for its neutral flavour, smell and colour, ability to withstand high temperatures, and function as a natural preservative. “Palm oil is cheap, incredibly versatile and widely used in almost every fast-moving consumer good, from your toothpaste to my newborn’s infant formula,” said Langhout.
+
+The problem, however, is that this oil is a major driver of tropical deforestation, which is responsible for nearly 20% of global emissions. Indonesia and Malaysia alone are home to 90% of oil palm trees – the former’s forests have been subject to wildfires emanating directly from palm plantations in 2019.
+
+Palm oil production has increased tenfold since 1980, and expanding demand means more forests will be burnt down, a form of mass deforestation that emits greenhouse gases, while removing trees that would help absorb these very emissions. “Global demand for palm oil grows by 4% annually, and there’s no strategy to meet the additional 22 million tons needed by 2030 without clearing rainforests 1.5 times the size of Ireland,” explained Langhout.
+
+Additionally, it is a threat to wildlife, and as an industry, it’s associated with numerous human rights abuses. Indigenous communities have lost their lands and villages, and workers have been exploited with poor working conditions and pay.
+
+Innovations like NoPalm Ingredients’ yeast oil – which generates 90% fewer emissions and requires 99% less land than conventional palm oil – are therefore crucial. “With new regulations banning deforestation-related products, European companies can only source sustainably certified palm oil, which excludes 83% of current supplies,” said Langhout.
+
+“This will drive price increases that will affect every family in Europe. Often, the answer isn’t to prohibit a product but to step back and create a superior alternative that naturally compels a switch.”
+
+NoPalm Ingredients is among a number of companies dedicated to tackling the problematic $70B palm oil industry. These include British firms PALM-ALT and Clean Food Group, New York-based C16 Biosciences, Estonia’s Äio, Dutch startup Time-Travelling Milkman, and Bay Area company Kiverdi, among others.",www.greenqueen.com.hk,2025-04-09,15,NoPalm Ingredients Bags €5M to Scale Palm Oil Substitute,article,0.02892915525,52,211,199.546988
+https://www.greenqueen.com.hk/ecovative-myforest-foods-mybacon-mycelium-funding/ecovative-myforest-foods-mybacon-mycelium-funding-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",ecovative-myforest-foods-mybacon-mycelium-funding-3 - Green Queen,Courtesy: Ecovative,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-28,27,ecovative-myforest-foods-mybacon-mycelium-funding-3 - Green Queen,article,0.01715733805,26,170,199.546988
+https://www.greenqueen.com.hk/novo-nordisk-ultra-processed-food-upf-nova-classification/,false,"The content indicates a gateway time-out error, so the content of the article is unavailable for analysis.",none,none,"The web server reported a gateway time-out error. Please try again in a few minutes. 
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+  ",www.greenqueen.com.hk,2025-04-24,0,www.greenqueen.com.hk | 504: Gateway time-out,,0.07101426556,3,4,199.546988
+https://www.greenqueen.com.hk/wilk-cell-cultured-milk-fat-yogurt/,true,Reports on a specific development (Wilk's cell-cultured milk fat yogurt) in a news-like format.,Israeli Startup Wilk Has Made the First Cell-Cultured Milk Fat Yogurt,Israel-based biotech startup Wilk says it has developed the first cell-cultured milk fat for use in yogurt.,"# Israeli Startup Wilk Has Made the First Cell-Cultured Milk Fat Yogurt
+
+3 Mins Read
+
+Israel-based biotech startup Wilk says it has developed the first cell-cultured milk fat for use in yogurt.
+
+“It has long been established that milk fat is integral to supporting human health and nutrition, aiding the absorption of key nutrients, such as vitamins D and E and calcium, into the blood while providing a rich source of antioxidant, anti-inflammatory and anti-carcinogenic properties,” Wilk CEO Tomer Aizen said in a statement.
+
+A growing number of consumers are shifting away from dairy products, including yogurt, because of their environmental impact. Animal agriculture is a leading cause of climate change.
+
+## Cell-cultured milk fat
+
+And while products like full-fat yogurt may offer some benefits, particularly from the fermentation process, dairy is a top allergen as well as a link to a number of health issues. Up to 90 percent of Asians and 70 percent of Black people cannot tolerate dairy.
+
+According to Aizen, though, the “core” beneficial properties of milk fat cannot be replicated through most alternative technologies. Wilk is the first company in the world to develop a dairy product containing “genuine, cell-cultured milk fat,” but without the need for cows.
+
+The two-year-old Wilk is using the cell-based technology a number of companies are using to replicate meat by growing it from a small sample of animal cells. These cells are then fed a media that allows them to replicate.
+
+There are other technologies replicating dairy, namely precision fermentation. It’s the technology behind Bay Area brand Perfect Day, which produces animal-identical whey protein through programming microbes to replicate the proteins in dairy. The whey is then used in a number of products including milk, ice cream, and cheese.
+
+## Sustainable dairy
+
+But Wilk says its cell-based milk fat is the real thing; it contains all of the core components and nutrient profile of cow-based milk fat.
+
+The company says the cultivated milk fat allows for a more sustainable alternative to dairy but with all of the taste, texture, and applications of conventional milk products. Wilk says the yogurt serves as proof that animals aren’t needed in order to have products identical in every other way.
+
+“We will continue investing our efforts and resources to develop cell-cultured milk and breast milk components that will help our partners produce healthier products in a more sustainable manner,” Aizen said.
+
+Wilk’s cell-based yogurt is being used as a concept product as part of a six-month program aimed at accelerating the production of cell-cultured milk fats. The company is also developing human breast milk from cells that could revolutionize the infant formula market.
+
+Currently, cell-based technology is only approved for sale in Singapore for Eat Just’s Good Meat chicken.",www.greenqueen.com.hk,2025-04-08,16,Israeli Startup Wilk Has Made the First Cell-Cultured Milk Fat Yogurt,article,0.02200865211,47,200,199.546988
+https://www.greenqueen.com.hk/wnwn-sustainable-fat-cacao-free-chocolate/,true,Reports on a specific company's (WNWN) product development and launch plans in a news-like format.,"Exclusive: Fat is the Key to Exceptional Chocolate, According to Cocoa-Free Startup WNWN","Cacao-free chocolate maker WNWN details its research and development with fats, its alternative to cocoa percentages, and launch plans.","# Exclusive: Fat is the Key to Exceptional Chocolate, According to Cocoa-Free Startup WNWN
+
+5 Mins Read
+
+## Famous for its cacao- and palm-oil-free chocolates, WNWN Food Labs deep-dives into its research and development with fats, its alternative to cocoa percentages, and when consumers can expect to taste its chocolate.
+
+Working on chocolate, a product whose supply chain is linked with deforestation (both via its base and complementing ingredients), child slavery, biodiversity loss, and underpaid labour – and facing major threats from the climate crisis – WNWN is quite the disruptor.
+
+The British brand made waves when it launched back in 2021, promising a chocolate-free chocolate with 80% fewer carbon emissions and zero child labour. Unlike alt-chocolate brands like QOA and Voyage Foods, WNWN doesn’t describe its products as ‘molecularly identical’ to the conventional thing.
+
+“Chocolate is complex and might feature several hundred taste and aroma compounds,” a spokesperson told Green Queen last year. “Those flavour compounds emerge from the fermentation of cacao pods and then roasting, and involve many intermediaries. Moreover, no chocolate is the same.”
+
+## A fat trip
+
+WNWN’s products – made from barley and carob – employ a traditional fermentation process, eschewing the need for the kind of regulatory approval that precision-fermented chocolate products would need. That covers the flavour, but that’s only half the chocolate battle, as co-founder Johnny Drain tells Green Queen: “The texture comes from fat. In conventional chocolate, you have cocoa butter, which happens to melt at body temperature. That’s why chocolate liquifies in your mouth. Many mass-market chocolate makers also use things like palm oil to pad out their chocolate.”
+
+But while palm oil is cheap and versatile as an ingredient, its supply is problematic. It’s a major driver of deforestation, a threat to wildlife including orangutans and rhinos, and a sector that’s linked with worker exploitation. It has also been directly linked with forest fires in Indonesia. In short, it’s no good, both ethically and environmentally.
+
+What’s good? Well, that’s what WNWN has been trying to figure out with its years of R&D. “Fat is fascinating,” Drain says. The company has tested between 30 and 40 kinds of fats in its research, including pretty much every conventional option, as well some of the new alternative fat offerings.
+
+“Very quickly, you go down a rabbit hole of lipid (the name given to fats and oils) chemistry. What cocoa butter has that makes it so unique is a very particular balance between types of harder and softer fat molecules. On our R&D trip into the world of fats, we’ve learned a lot about those different types of fat molecules, and mastered ways to have a similar balance without using cocoa or palm oil.”
+
+## Shea is bae
+
+He adds: “Nature is plentiful and there are lots of other great natural, vegetable fats out there. Some of them have been used in confectionery – including chocolate – for years. We’ve played around with many, but we work mostly with shea butter.”
+
+Drain tells me that while lots of interesting fats have been experimented with to replace cocoa butter – like coconut, kokum and illipe – shea balances chemical requirements with environmental and ethical credentials. “We have suppliers who have carefully documented, transparent supply chains,” he explains.
+
+One of the criticisms aimed at the alternative chocolate sector revolves around cocoa farmer livelihoods- if cocoa-free chocolate gains market share, what happens to the farmers, who are already some of the most vulnerable growers on the planet? WNWN says using shea helps to address this. “The other key thing for us is that shea butter is grown and produced in similar places and communities to where most [over 70%] of the world’s cocoa is grown, i.e. West Africa. We want to work with products that can economically support those areas and communities.”
+
+Could the fats WNWN has been researching be used as B2B alt-chocolate ingredients? “They could be. It’s something we’ve talked about,” notes Drain. “But ultimately, we want to focus on our cocoa-free chocolate. Our real mastery is in combining those two key questions in chocolate – flavour and fat, taste and mouthfeel – so that’s where we anticipate we will stay.”
+
+## Not-cocoa percentages
+
+Conventional chocolate contains labels with the cocoa percentage of the product, indicating the level of bitterness and sweetness in the flavour. “[It’s] a very intuitive tool that helps consumers understand what they can expect to taste: expectation plays a huge role in the psychology of and perception of flavour,” says Drain.
+
+Usually, anything over 50% cocoa is considered dark, while lower percentages belong to the milk chocolate realm. Drain hints at introducing a comparable alternative: “We may use a similar numerical system that mirrors that of cocoa percentages to help our consumers understand which of our products they want to reach for at a particular moment.”
+
+## A 2023 UK debut
+
+And when can they reach for it? While WNWN has launched a couple of limited-edition products before – dark chocolate thins and a Daim-style Waim! bar – and trialled an alt-chocolate ice-cream bar at the Häagen-Dazs Start-Up Innovation Challenge, the young company is yet to make its full commercial debut.
+
+Consumers might get to taste WNWN’s chocolate sooner than later, with cocoa-free alternatives to dark chocolate and vegan milk chocolate debuting sometime this year. “We’ll be launching consumer products in the UK later in 2023,” Drain confirms, months after the startup raised $5.6M in a Series A fundraiser. “But most excitingly, we have various B2B pilots running, so our product might actually crop up in the products of other brands all over the world in the near future.”",www.greenqueen.com.hk,2025-04-08,16,"Fat is the Key to Exceptional Chocolate, Says Cocoa-Free Startup WNWN",article,0.02927098133,50,213,199.546988
+https://www.greenqueen.com.hk/tindle-foods-plant-based-meat-sales-funding-retail/tindle-foods-plant-based-meat-sales-funding-retail-1/,false,"The provided content is an about us section for a news website, not a news article.",tindle-foods-plant-based-meat-sales-funding-retail-1 - Green Queen,Courtesy: TiNDLE Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-11,13,tindle-foods-plant-based-meat-sales-funding-retail-1 - Green Queen,article,0.01719273351,26,171,199.546988
+https://www.greenqueen.com.hk/climate-change-poll-government-plant-based-diet-survey/climate-change-poll-government-plant-based-diet-survey-social/,false,"The content is a description of the Green Queen platform, not a news article.",climate-change-poll-government-plant-based-diet-survey-social - Green Queen,Courtesy: Alisdare Hickson/Flickr/CC,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-22,2,climate-change-poll-government-plant-based-diet-survey-social - Green Queen,article,0.01730749404,26,166,199.546988
+https://www.greenqueen.com.hk/just-eat-takeaway-sustainable-packaging-plastic-xampla-morro/just-eat-takeaway-sustainable-packaging-plastic-xampla-morro-3/,false,"The content is a promotional description of the website, not a news article.",just-eat-takeaway-sustainable-packaging-plastic-xampla-morro-3 - Green Queen,Courtesy: Just Eat Takeaway,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-09,15,just-eat-takeaway-sustainable-packaging-plastic-xampla-morro-3 - Green Queen,article,0.01716647589,26,170,199.546988
+https://www.greenqueen.com.hk/eat-just-egg-europe-uk-launch-vegan-food-group/eat-just-egg-europe-uk-launch-vegan-food-group-social/,false,"The content is a description of the Green Queen platform, not a news article.",eat-just-egg-europe-uk-launch-vegan-food-group-social - Green Queen,Courtesy: Eat Just,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,eat-just-egg-europe-uk-launch-vegan-food-group-social - Green Queen,article,0.01714488556,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/,false,"This is a collection of short news items, not a single news article.","Future Food Quick Bites: Ottolenghi's Beans, Disneyland & Beyond Meat Doc","In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.","# Future Food Quick Bites: Ottolenghi’s Beans, Disneyland & Beyond Meat Doc
+
+5 Mins Read
+
+## Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co’s Ottolenghi collaboration, Beyond Meat’s new documentary, and Miyoko Schinner’s upcoming vegan cookbook.
+
+## New products and launches
+
+British cult-favourite bean brand **Bold Bean Co** has teamed up with internationally renowned Israeli-British chef **Yotam Ottolenghi** to launch a new Queen Black Chickpea SKU. It can be found on both their websites, as well as Waitrose for £4 per 570g jar.
+
+UK frozen foods retailer **Iceland** has expanded its collaborative lineup with **TGI Fridays** to include a melt-in-the-middle vegan burger and a returning sesame-glazed chicken strips SKU.
+
+British fermented food brand **The Cultured Collective** is bringing its sauerkraut and kimchi to 183 Sainsbury’s stores starting today. The fennel, apple and dill sauerkraut retails for £4.50 per 235g jar, while the original kimchi is priced at £4.75 per 250g jar.
+
+**Hollywood Bowl Group**, which operates the Hollywood Bowl and Putt & Play mini-golf centres in the UK, has introduced the **Beyond Burger** at all its 75 locations in the country. It will cost £6.79 and comes with fries (which are not vegan) or tortillas.
+
+Speaking of which, **Beyond Meat** has announced a new YouTube documentary, Planting Change, to set the record straight against the meat lobby’s attacks on meat alternatives as ultra-processed foods.
+
+Plant-based giant **Pulmuone** has rolled out limited-edition packaging for some of its ranges for Earth Month, which will be used across its Pulmuone, Nasoya, and Wildwood brands.
+
+Meanwhile, Disneyland restaurant **Bengal Barbecue** has added **Impossible Lettuce Wraps** to its menu, pairing the pioneer’s plant-based meat with shiitake mushrooms, green onions, and water chestnuts. The dish is priced at $12.49.
+
+Mycelium-based whole-cut meat maker **Prime Roots** has expanded to Canada and will introduce its deli range – which includes ham, turkey, pepperoni, salami and bacon – at the Restaurants Canada Show in Toronto (April 9-11) and the Canadian Food Health Association fair in Vancouver (April 24-27).
+
+US startup **Oddball** has debuted its vegan Jell-O alternative in mango, grape, double berry and pink grapefruit flavours. The jiggly fruit snacks are available on its website for $26.99 per six-pack, and will roll at Sprouts Farmers Market this month.
+
+Back in Europe, British tempeh brand **Better Nature** has rolled out its Organic Tempeh and Smoky Tempeh into 200 more **Rewe** Mitte stores in Germany, taking its footprint to 350 in the local region and over 1,300 across the country.
+
+French plant-based meat leader **La Vie** has unveiled a new line of American sandwiches using its pork alternatives. Available at supermarkets nationwide for €3.49, the BBQ Lover (with bacon) and Ranch Lover (with ham) variants come encased in Viennois baguettes.
+
+Speaking of French retailers, **Carrefour** has partnered with Brazilian vegan food maker **Vida Veg** to add three vegan cheeses – mozzarella and two cream cheese flavours – to its own-label offerings in the increasingly health-conscious Latin American country.
+
+Dairy-free cheese queen **Miyoko Schinner** has announced September 16 as the release date for her upcoming cookbook, The Vegan Creamery. It’s available for pre-order now ($26.99).
+
+Animal welfare non-profit **Connect For Animals** has launched a new mobile app to help advocates take action, discover local and virtual events, and meet other like-minded people.
+
+## Company and finance updates
+
+Cultivated meat made it to national television in the US, with **CBS News** interviewing **Mission Barns** founder and CEO Eitan Fischer and product development director Daniel Ryan about the firm’s cultivated pork fat, which was approved for sale by the FDA last month.
+
+Canada’s **n!Biomachines**, a subsidiary of cell cultivation tech specialist **The Cultivated B**, has partnered with automation giant **Siemens** to showcase the Auxo V bioreactor at the 2025 Hannover Messe trade fair (March 31 to April 25), which aims to scale up alternative protein production more efficiently.
+
+Across the Atlantic, British cultivated Wagyu beef maker **Ivy Farm Technologies** has appointed Gail Francis as its VP of commercial. She was previously the business growth director at Naylor Nutrition.
+
+Also in the UK, vegan restaurant chain **Herbivorous** is shuttering all three of its sites in Manchester, Sheffield and York due to “increasing costs”
+
+Two vegan startups have won grants under EIT Food’s Fast Track to Market Initiative, with Germany’s **BettaF!sh** earning €248,000 to launch salmon and tuna salad cans and a seaweed extract, and Austria’s **Hooked Foods** receiving €221,000 to introduce a Super Protein ingredient with 30-35g of protein per 100g.
+
+## Policy and research developments
+
+A new study by **CashNetUSA** highlights how vegan food prices differ at Walmart stores across the US, with Arkansas being the cheapest (3.8% below the national average) and Hawaii the most expensive (34% above the mean).
+
+Researchers at Australia’s **Food and Beverage Accelerator** (FaBA) have created a toolkit to help food manufacturers improve the texture of products. They worked with meat alternative startup **v2food** to help it assess its work on enhancing its burger’s texture.
+
+Ahmed Khan, a bioscience enterprise MPhil from **Cambridge University**, became the “first person to speak about cellular agriculture and cultivated meat” during a debate at the **Cambridge Union**.
+
+Also speaking truth to power was Bernat Anaños, co-founder and comms chief of Spanish plant-based meat leader **Heura Foods**, who addressed the Congreso de los Diputados (the lower house of Spain’s legislative branch) about the need for a food systems transformation led by plants.
+
+Finally, Toronto-based vegan salmon maker **New School Foods** has been named one of **Canadian Business**‘s Innovation Awards winners for 2025.",www.greenqueen.com.hk,2025-04-17,7,"Future Food Quick Bites: Ottolenghi's Beans, Disneyland & Beyond Meat Doc",article,0.02828992961,62,232,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-social-2/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-2304-social - Green Queen,"Courtesy: SimpliiGood, Elin Roberts/LinkedIn, Gosh!","
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-social - Green Queen,article,0.01682893549,26,173,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/vtt-finland-future-food-cellular-agriculture-2/,false,"The content is a description of the Green Queen platform, not a news article.",vtt-finland-future-food-cellular-agriculture-2 - Green Queen,Courtesy: Timo Kauppila/Onego Bio,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,vtt-finland-future-food-cellular-agriculture-2 - Green Queen,article,0.01709809377,26,170,199.546988
+https://www.greenqueen.com.hk/compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives/compound_cups_2/,false,"The content is an introduction to the website, not a news article.",Compound_Cups_2 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-24,0,Compound_Cups_2 - Green Queen,article,0.03699671173,26,167,199.546988
+https://www.greenqueen.com.hk/revo-foods-the-prime-cut-plant-based-meat-protein-nutrition/,true,Reports on a specific development (Revo Foods' new product) in a news-like format.,"The Best Way Forward for Plant-Based? Stop Copying Meat, Says One Startup","With sales of meat analogues dropping, some plant-based firms are moving away from replication and betting on new product formats. Revo Foods is one of them.","# The Best Way Forward for Plant-Based? Stop Copying Meat, Says One Startup
+
+5 Mins Read
+
+## With sales of meat analogues continuing to drop, some plant-based companies are moving away from replication and betting on new product formats. Revo Foods is one of them.
+
+“The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore.”
+
+Those were the thoughts of Robin Simsa two weeks ago. He is the founder of Austrian vegan seafood maker Revo Foods. People care less about a one-to-one replica, and instead want a good protein source prepared in an attractive way.
+
+Simsa was speaking to Green Queen to mark the launch of the startup’s newest product, El Blanco – Inspired by Black Cod, made with mycoprotein, fermentation, and 3D printing.
+
+His words were a sign of things to come. Today, the firm has introduced The Prime Cut, described as a “new class of performance nutrition that doesn’t try to imitate meat – and doesn’t need to”.
+
+“We believe the next generation of food shouldn’t be about replacement – it should be about enhancement,” says Niccolò Galizzi, head of food tech at Revo Foods.
+
+The startup is diving head-first into the consumer demand for functional foods, in a landscape where Europeans are becoming less trusting of the food system. Some alternative protein players are shifting strategic gears and hoping their customers will join them.
+
+## Plant-Based 3.0 is about nutrition, not replication
+
+The Prime Cut marks a departure from Revo Foods’s lineup of seafood analogues – and, for that matter, the lineup of most meat-free companies.
+
+“Most plant-based products still live in a ‘meat vs vegan’ world. We wanted to move beyond that, by stopping to copy and start creating,” explains Galizzi. “The Prime Cut isn’t here to replace steak – it’s built to fuel people who want to live longer, think clearer, and move better.”
+
+It labels the innovation as the first product of the Plant-Based 3.0 generation, designed with targeted nutrition in mind, instead of a focus on mimicking animal protein. This is despite a survey of 7,800 Europeans last year revealing that taste is the most important factor when it comes to their daily food choices, cited by 87% of respondents.
+
+Health wasn’t far behind, though, with 81% of consumers finding it important. That said, this attribute is more critical for flexitarians (28% of whom called it an influential factor in their food choices) than omnivores (20%).
+
+This bodes well for Revo Foods, which says The Prime Cut isn’t intended for vegans or carnivores specifically, but “a third group” who are looking for foods that “help them perform better, live longer, and feel stronger”.
+
+The shift towards healthy eating in Europe is driven by Gen Z, 45% of whom say they want to buy more healthy food this year, and one in three are willing to pay a premium for such products. But what does healthy mean to them? According to McKinsey, high protein and low calories.
+
+The Prime Cut contains 8g of protein per 100g, and an identical amount of fibre. This will appeal to the 30% of Europeans who would like to eat more protein, and 38% who want to increase their fibre intake.
+
+Aside from the high protein and fibre content, Revo Foods is focusing on micronutrients. Thanks to microalgae oil, the new product covers the daily recommended intake of omega-3 fatty acids, as well as containing folic acid, vitamin B6, and vitamin B12.
+
+## A wider shift towards functional plant-based foods
+
+These nutrients are preserved through Revo Foods’s patented 3D extrusion process, which eschews the high-heat treatment common in other food manufacturing methods. The use of mycoprotein, meanwhile, provides the natural umami flavour consumers desire even in health-first products.
+
+Only a third (35%) of Europeans feel fermented and plant-based products like Revo Foods’ products contribute positively to their health, while 28% feel the opposite. Their main complaints revolve around the use of additives and long ingredient lists (cited by 56% of respondents).
+
+The Prime Cut isn’t exactly what you’d call clean-label (compounded by the fact that the term doesn’t have an established definition) – it has over a dozen ingredients. But the company is leading with the health claims on the front of the packaging, highlighting the protein, fibre, vitamin, and omega-3 content to focus on “what the product delivers rather than what it avoids”.
+
+Retailing for €4.19 per 110g pack, it’s now available at Billa, Gurkerl.at, Kokku, Prokopp and other select retailers across Europe, with Revo Foods suggesting the product doesn’t belong in the traditional plant-based aisle – rather, it should be placed alongside functional foods like protein snacks or health supplements.
+
+It’s not the only plant-based meat or seafood company making this play. Cult-favourite British brand This has been teasing a new tofu-like “superfood” that would have more nutritional value than anything else currently available on the market. The product is set to launch later this month, at a time when tofu and tempeh are outpacing meat alternative sales.
+
+“As consumer awareness of environmental and ethical concerns surrounding meat consumption grows, we’re seeing continued interest in plant-based products, particularly with a lean towards health-focused choices and an ingredients list people recognise,” This CEO Mark Cuddigan told Sifted last year.
+
+This health-forward, clean-label shift can be seen in the US too. New York-based Actual Veggies doubled its revenue in 2024 thanks to its line of plant-based burgers. Instead of mimicking meat, the brand puts vegetables front and centre and recently displaced a legacy veggie burger brand on the menu of Eurest, a corporate caterer that serves some of the country’s largest companies.
+
+“Actual Veggies isn’t trying to mimic meat. We’re celebrating vegetables,” co-founder and co-CEO Jason Rosenbaum told Green Queen. “People are looking for food made with real, recognisable ingredients – not ultra-processed meat alternatives… Whole-food plant-based options are no longer niche – they’re becoming the standard.”",www.greenqueen.com.hk,2025-04-16,8,"Stop Copying, Start Creating': Revo Foods Ushers in 'Plant-Based 3.0'",article,0.03011461276,57,203,199.546988
+https://www.greenqueen.com.hk/biokraft-foods-lab-grown-meat-india-approval/biokraft-foods-lab-grown-cultivated-meat-india-approved-social/,false,"The content is a description of the Green Queen platform, not a news article.",biokraft-foods-lab-grown-cultivated-meat-india-approved-social - Green Queen,Courtesy: Biokraft Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,biokraft-foods-lab-grown-cultivated-meat-india-approved-social - Green Queen,article,0.01728638169,26,170,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-5-2/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2304-5 - Green Queen,Courtesy: Quevana,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-5 - Green Queen,article,0.01680572581,26,174,199.546988
+https://www.greenqueen.com.hk/category/dessert/,false,Contains multiple articles with 'Read More' links rather than a single news article,Sweet Treats - Green Queen,Healthy Desserts Sweets Hong Kong Resources Health & Wellness Guide ,"Browsing Category
+
+# Sweet Treats
+
+London-based WNWN Food Labs is releasing three vegan cocoa-free chocolate products inspired by British favourites from Cadbury, Tony's Chocolonely and Terry's – in strikingly similar packaging that's as cheeky as it's risky.
+A year!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Unilever-owned ice cream giant Ben & Jerry's has announced that it will be reformulating its entire non-dairy range, switching from a base of almonds or sunflower seeds to oats. Starting with two trademark flavours that will be!-->…
+
+Read More...
+
+Read More...
+
+In our Indian Changemakers series, we interview brands and founders shaping the future of food in the world's most populous country. Here, we speak to Komal Khosla, founder of Delhi-based vegan craft chocolate brand Carra, about the!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong French toast, rice pudding, dulce de leche, Vietnamese coffee – these are some of the most exciting foods known to humankind, or the food-obsessed like me at least. And they're all possible thanks to one glorious ingredient:!-->…
+
+Read More...
+
+Read More...
+
+Famous for its cacao- and palm-oil-free chocolates, WNWN Food Labs deep-dives into its research and development with fats, its alternative to cocoa percentages, and when consumers can expect to taste its chocolate.
+Working on chocolate,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporeans will have a chance to try the world's first gelato made from air at the restaurant Fico.
+Developed by Finnish food tech company Solar Foods, the new dessert is made using ingredients derived from air.
+Last September,!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eggs are off the menu right now as avian flu continues to spread. Vegan egg substitutes are widely available multitaskers though.
+Like other intensive industrial farming practices, producing eggs generates greenhouse gas emissions and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Did you know that your average chocolate bar probably contains insect parts? According to the United States Food and Drug Administration, anything less than 60 insect pieces per 100 grams of chocolate – around two typical bars of!-->…
+
+Read More...
+
+Read More...
+
+TiNDLE parent Next Gen Foods has acquired a plant-based gelato startup Mwah! based out of London as part of a wider strategy to expand their brand portfolio.
+Next Gen Foods, the parent company of global plant-based chicken brand!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Claiming the title of the ""world's first"" vegan, no-sugar-added, low-calorie, milk chocolate, Canada's Moon Magic has announced the launch of six chocolate bars.
+According to Moon Magic, while the good-for-you chocolate market has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Oobli, the California-based food tech company focused on sweet protein via microbial fermentation, has launched its first product.
+Following its rebrand from Joywell Foods, Oobli's first product is a sweet-protein-powered line of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+We created these outrageously delicious no-flour cookies somewhat by accident. We had a couple of jars of almond butter lying around and we wanted to create a yummy treat that was also fairly healthy. After some research and a look around…
+
+Read More...
+
+Read More...
+
+California's cult ice cream brand and celebrity favorite Coolhaus has made its debut in Singapore with six flavors.
+Coolhaus, now a subsidiary of the Urgent Company, uses Perfect Day's precision fermentation whey as its base. The result!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Raw vegan desserts are nutritious, 100% natural and made without artificial sugar. This is better for your health, your waistline and the planet. And the incredible part is, the desserts can taste as good as, if not better, than…
+
+Read More...
+
+Read More...
+
+Founded by Italian food scientists, Indonesian food tech company FairFlavor Foods has tapped into an underused food source. Using kenari nuts, which hail from one specific part of the Indonesian rainforest, the two have developed a gelato!-->…
+
+Read More...
+
+Read More...
+
+Cargill has unveiled a new vegan chocolate line under the ExtraVeganZa brand and products are made using a slew of what the company calls “power ingredients”. The food giant says using sunflower kernel powder and rice syrup make their!-->…
+
+Read More...
+
+Read More...
+
+The dairy-free ice cream sector looks set to witness a lot of competition in 2022. In recent weeks, numerous new launches have been announced, alongside innovations within the field. Big brands and independent startups alike are vying for!-->…
+
+Read More...
+
+Read More...
+
+The sweet-toothed in the UK can now enjoy filled vegan Krispy Kreme doughnuts for the first time. Three varieties launched following the success of the vegan glazed doughnut last year. Krispy Kreme still has not announced plans to launch!-->…
+
+Read More...
+
+Read More...
+
+Wonderlab’s vegan gelato Doozy Pots can now be found in more than 400 stores across the U.S. It launched into Cleveland grocer Heinen’s in 2019. The expansion includes Sprout’s market, Erewhon, and Jimbo’s Naturally.
+Founded by food!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Sweet Treats - Green Queen,article,0.03675143283,26,294,199.546988
+https://www.greenqueen.com.hk/british-startup-ivy-farm-says-it-plans-to-bring-cell-based-pork-sausages-to-market-by-2023/british-startup-ivy-farm-to-bring-cell-based-pork-sausages-to-market-by-2023/,false,"The provided content is a description of the Green Queen platform, not a news article reporting a specific event.",British-Startup-Ivy-Farm-To-Bring-Cell-Based-Pork-Sausages-To-Market-By-2023 - Green Queen,Courtesy: Ivy Farm Technologies,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,British-Startup-Ivy-Farm-To-Bring-Cell-Based-Pork-Sausages-To-Market-By-2023 - Green Queen,article,0.01741604859,26,169,199.546988
+https://www.greenqueen.com.hk/china-two-sessions-alternative-protein-novel-food-regulation-policy/china-two-sessions-alternative-protein-novel-food-regulation-policy-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",china-two-sessions-alternative-protein-novel-food-regulation-policy-1 - Green Queen,Courtesy: Lintao Zhang/Getty Images,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,china-two-sessions-alternative-protein-novel-food-regulation-policy-1 - Green Queen,article,0.01731521807,26,166,199.546988
+https://www.greenqueen.com.hk/shiru-debuts-oleopro-sustainable-plant-fat/,true,Reports on a specific corporate action (Shiru launching a new product) in a news-like format.,"Shiru Debuts OleoPro, a Sustainable Plant Fat That Performs Like Animal Fat","Shiru has launched OleoPro a novel, plant-based sustainable fat ingredient for use in a range of alternative protein food products.","# Shiru Debuts OleoPro, a Sustainable Plant Fat That Performs Like Animal Fat
+
+3 Mins Read
+
+## Shiru, an AI-powered discovery and development company for novel ingredients, has launched its first commercial product. OleoPro is a novel, sustainable plant protein-based fat ingredient for use in a range of alternative protein food products.
+
+Shiru says the new ingredient delivers a 90 percent reduction in saturated fat while enhancing technical performance in alternative meats compared to commonly used structured fats. OleoPro is self-standing, holding its shape at room temperature, and delivers a “juicy, fatty mouthfeel” in plant-based meat applications, the company says.
+
+## OleoPro
+
+The new fat is patent-pending and comes from Shiru’s proprietary technology platform, Flourish, which leverages AI to generate unique plant protein insights.
+
+“At Shiru, we think consumers shouldn’t have to compromise on taste or texture to make sustainable, nutritious food choices, and we know novel ingredients are crucial to unlocking the next generation of plant-based foods,” Dr. Jasmin Hume, Shiru’s founder and CEO, said in a statement.
+
+“Oils commonly used in plant-based meats today like palm and coconut are disastrous for the environment and aren’t great from a health perspective either,” she said. “OleoPro is a categorical upgrade, bringing all the juiciness and fattiness we expect from conventional meats to plant-based, but with a much improved nutritional profile and without tearing down the rainforest.”
+
+Industry feedback has already been favorable, Shiru says with cultivated meat company Upside Foods praising the innovation. “Our testing revealed OleoPro to be a promising fat solution for alt meats, demonstrating superior performance in approximating beef fat compared to a range of plant-based fat systems in the market,” said Daniel Davila, Senior Food Scientist at Upside.
+
+The new fat made its debut at San Francisco’s Future Food-Tech conference as part of a plant-based crispy chik’n karaage developed by Nourish Ventures, the corporate venture capital arm of Griffith Foods. “We’re thrilled to be partnering with Shiru on the launch of their first ingredient, OleoPro,” said Simon Burton, managing director of Nourish Ventures. He called OleoPro “a real game-changer” and says it holds the potential to impact the alternative protein industry.
+
+## Alternative fats
+
+Shiru’s pursuit of alternative fats puts it in good company. A number of startups are working on supplanting animal fats and unsustainable plant fats such as palm oil.
+
+Last October, Nourish Ingredients closed a $28.6 million Series A for its microbial fermentation fats. More Lypid’s proprietary vegan PhytoFat is already being served in Asia, and Zero Acre Farms emerged from stealth mode last August to bring its cultured oil to market.
+
+Earlier this month, meat giant Cargill announced a partnership with Cubiq Foods to scale plant-based fat.
+
+While Shiru’s initial development has focused on plant-based meat applications across multiple formats, it says it’s equally as important to explore additional applications, including OleoPro’s use in plant-based dairy and personal care products. Shiru is currently sampling OleoPro with potential launch partners and says commercial production will begin later this year.",www.greenqueen.com.hk,2025-04-08,16,"Shiru Debuts OleoPro, a Sustainable Plant Fat That Performs Like Animal Fat",article,0.02331155177,45,202,199.546988
+https://www.greenqueen.com.hk/kraft-heinz-vegan-jello-oat-milk-chocolate-pudding/,true,Reports on a specific corporate action (Kraft Heinz launching a new product) in a news-style format.,Kraft Heinz Embraces 'Skyrocketing' Oat Milk Demand with New Jell-O Pudding,"Kraft Heinz has launched the first ready-to-eat vegan offering under its iconic Jell-O brand, a dairy-free version of its chocolate pudding.","# Kraft Heinz Bets on Plant-Based Dessert Demand with Jell-O Oat Milk Chocolate Pudding
+
+4 Mins Read
+
+## Kraft Heinz has launched the first ready-to-eat vegan offering under its iconic Jell-O brand, a dairy-free version of its chocolate pudding.
+
+Packaged food giant Kraft Heinz is for the first time diving into plant-based desserts, debuting an oat milk chocolate pudding as part of the Jell-O brand.
+
+The company says it is hoping to cater to Americans with a milk allergy or lactose intolerance, as well as the four in five parents who have expressed interest in buying non-dairy desserts for their kids, arguing that current options on the market are limited and fall short on taste and texture.
+
+It’s betting on oat milk – the fastest-growing plant-based alternative in the US – to address those shortcomings and veganise its signature chocolate pudding cups, which were first released nearly a century ago in the 1930s.
+
+The new SKU, which comes as a 14oz pack of four, is rolling out at retailers nationwide, at a price of $3.99. In contrast, the dairy-based version retails for as low as $3.69 per 15.5oz pack.
+
+## Leveraging oat milk’s ‘skyrocketing’ popularity
+
+Best known for its gelatin-based desserts, Jell-O is finally foraying into animal-free products. While most of its pudding mixes are dairy-free, they’re meant to be mixed with milk at home.
+
+Choosing chocolate as the first non-dairy pudding flavour was a strategic decision – it’s an homage to the range’s foremost and most well-known flavour. It is banking on the creamy consistency and mild flavour of gluten-free oat milk to recreate the signature taste and texture in a plant-based format.
+
+According to Kraft Heinz, oat milk is “skyrocketing in popularity for desserts” thanks to these attributes, making it “the perfect solution” for the Jell-O pudding cups.
+
+Aside from oat milk, the ready-to-eat product contains sugar, cornstarch, canola oil, alkalised cocoa powder, faba bean protein, and some flavourings, emulsifiers and stabilisers.
+
+Each 99g serving contains 3.5g of fat (0.5g of which is saturated), 15g of added sugar – with the caveat that the FDA��s recent changes mandate the labelling of natural sugars in oats as added – 1g of fibre, and 2g of protein. In contrast, the original Jell-O chocolate pudding cups have 1.5g of fat (all saturated), 17g of added sugar, and the same amount of protein and fibre.
+
+“As our fans’ diets and preferences change, we’re evolving our portfolio alongside them,” said Lauren Gumbiner, associate director of marketing desserts at Kraft Heinz. “Our chocolate pudding is a timeless classic, and now, thanks to our lactose-free and vegan oat milk version, we’re excited to give more families the opportunity to enjoy it.”
+
+## A vote of confidence for the non-dairy category
+
+In the US, milk is amongst the most common food allergies in kids, affecting 1.9 million children each year. Meanwhile, over 30% of Americans suffer from lactose intolerance – and that number is especially high among people of colour, rising to 65% of Hispanic Americans, 75% of Black Americans, 90% of Asian Americans, and 95% of Native Americans.
+
+The prevalance of lactose intolerance has pushed many big companies to rethink their non-dairy policies, with coffee chains like Starbucks and Dunkin’ removing the plant-based milk surcharge after facing class-action lawsuits. Even lawmakers have joined forces on a bipartisan bill that would make alternatives like soy and almond milk more accessible in school meals.
+
+Meanwhile, pudding is one of America’s favourite desserts, consumed by over 40% of the population (a share that continues to grow each year), according to data cited by Kraft Heinz.
+
+As parents showcase an interest in non-dairy options and companies become more allergy-friendly, the opportunity for plant-based desserts is ripe. These products have enjoyed a steady growth in recent years, with dollar sales up by 23% between 2021 and 2023.
+
+And one research firm values that the global market for vegan desserts at $3.7B this year, predicting an annual growth of 8.5% to reach $8.5B in a decade’s time. This is what Kraft Heinz is banking on with the Jell-O oat milk pudding cups.
+
+The food leader’s move is a ringing endorsement of the non-dairy category in the US. The discourse around ultra-processed foods and resurgence of raw milk has led to a 6% decline in plant-based milk consumption in the US, versus a 2% hike in cow’s milk last year. For one of the country’s largest food producers to launch a non-dairy version of a legacy product speaks volumes of the market’s potential.
+
+It’s not the first classic Kraft Heinz has ‘veganised’ of late. Through its joint venture with Chilean food tech unicorn NotCo – called The Kraft Heinz Not Company – it has launched dairy-free versions of Kraft Singles and its signature mac and cheese. Outside the dairy world, the label has introduced egg-free mayonnaise and plant-based Oscar Mayer hot dogs too.",www.greenqueen.com.hk,2025-04-15,9,Vegan Jell-O: Kraft Heinz Debuts Chocolate Pudding Made with Oat Milk,article,0.02736234696,52,211,199.546988
+https://www.greenqueen.com.hk/cellx-morel-mushroom-mycelium-jerky-self-gras-mourish/,true,"Reports on a specific company's (CellX) product launch and business strategy shift, which is a factual event.",Exclusive: China's CellX Makes US Play with Mycelium Jerky & Cultivated Meat Pivot,"China's CellX has self-affirmed its morel mycelium ingredient as GRAS in the US, launching high-protein jerky products under consumer brand Mourish.","# Exclusive: CellX Debuts World’s First Morel Mycelium Jerky with New US Brand Mourish
+
+5 Mins Read
+
+## Chinese food tech player CellX has self-determined its first-of-a-kind morel mycelium ingredient as safe in the US, launching high-protein snacks under new consumer brand Mourish.
+
+Chinese startup CellX is entering the US with what it claims is the world’s first morel mushroom mycelium, rolling out a line of jerky products under new consumer brand Mourish (Mushrooms That Nourish).
+
+The firm has self-affirmed its morel ingredient under the Generally Recognized as Safe (GRAS) provision in the US, a regulatory pathway that lets companies sell products based on independent scientific evaluations. While these must adhere to the Food and Drug Administration’s (FDA) requirements, they don’t legally mandate a review by the agency.
+
+The future of self-affirmation is uncertain, with health secretary Robert F Kennedy Jr calling it a loophole and asking the FDA to potentially scrap it. It would require food producers to submit their safety conclusions to the FDA and wait for a no-objections letter before they can commercialise ingredients.
+
+“It’s unfortunate, but… the change will likely take years to take effect,” Ziliang Yang, co-founder and CEO of CellX, tells Green Queen. He confirmed that the firm plans to notify the FDA “in the near future”.
+
+Right now though, Yang is looking forward to building Mourish- jerkies are now available on its website and Amazon- with plans to enter US supermarkets later in the year.
+
+Yang aims to make the morel mycelium available to other manufacturers further down the line. “We have started exploring B2B opportunities since last year, and have a few active partners that we are testing the ingredient with,” he says. “We hope to enable brands to create innovative products with our mushroom mycelium protein.”
+
+## How CellX grows its mycelium
+
+What began as a cultivated meat company expanded into mycelium fermentation in 2023. “Our team initially used mycelium as a scaffold for cultivated meat, but we quickly realised the exceptional taste and efficiency of this ingredient,” explains Yang.
+
+“Mushrooms are a superfood, offering incredible nutritional and functional benefits,” he adds. Mycelium has become the darling of the alternative protein world, revered for its ability to assume animal-like flavours, offer complete protein, lower cholesterol, and cut production emissions, among other benefits.
+
+CellX leverages biomass fermentation to grow its ingredient. It first separates mycelium – the root-like structure of filamentous fungi – from the fruiting body, then experiments with different strains and growing conditions to balance flavour and protein content.
+
+It cultivates the mycelium in large fermentation tanks, where it grows and multiplies into nutrient-rich protein. At this stage, it’s carefully separated from the fermentation broth and steamed alongside shiitake mushrooms to enhance the natural flavour of the final ingredient.
+
+## Why it chose morel mushrooms
+
+“By harnessing mycelium fermentation, we significantly increased its protein content, making it an ideal protein alternative,” says Yang. The morel mycelium boasts 5% protein, 25% fibre, and essential vitamins and minerals, giving a makeover to what are historically known in France as the “mushrooms of kings”.
+
+Morels, CellX explains, are held in high regard by foragers and chefs for their umami, earthy and nutty flavour, and meaty texture. They’re relatively rare, making them some of the most expensive wild mushrooms available.
+
+“Our decision to focus on morel over other fungi species was deliberate,” Yang says. “We selected our strain from thousands of options, following years of research and development with our university partner. Our proprietary morel strain was isolated from Shangri-La. Our asset-light approach, combined with strategic partnerships, enables cost-efficient, high-quality production.”
+
+The firm uses a mix of spices to zhuzh up the mycelium before shaping it into snackable bites and baking it on low heat (which helps preserve the nutrients and umami notes). The jerkies – which also contain lion’s mane mushroom powder and pea protein – are available in teriyaki, lemon-pepper, and Sichuan peppercorn flavours. Each 1oz pack contains 8g of protein, 4g of fibre, and zero saturated fat.
+
+## CellX pivots to licensing model for cultivated meat
+
+CellX, which has relocated its headquarters from Shanghai to San Francisco, has scaled up production of its mycelium to 12,000-litre fermenters, with immediate plans to expand to 30,000 and 120,000 litres.
+
+“We are looking at additional products to add to our portfolio later this year, anywhere from snacks and meat alternatives, to protein beverages,” says Yang. The company had initially targeted hybrid meats – mixing its mycelium with cultivated meat – however, that is no longer a focus for its consumer brand.
+
+“If there are B2B customers who want to use our morel mushroom mycelium ingredient to create these products, we are happy to sell the ingredient,” he says.
+
+This is reflective of CellX’s cultivated meat pivot too. While it operates a 2,000-litre pilot facility in China – the country’s largest – it doesn’t plan on selling its own products, and is instead focusing on a tech licensing model. It aims to help cultivated meat startups scale up by offering an end-to-end production solution, proprietary cell lines, culture media and bioprocesses, and support for regulatory filings.
+
+“The underlying thinking behind the shift is that we want to generate revenue and even profits faster, and engage with consumers and customers faster to prove product market fit,” says Yang.
+
+## Breaking even without further outside capital
+
+“I think cultivated meat is still a relatively nascent industry that needs a significant amount of capital, and patience from all stakeholders. It’s unfortunate that the overall sentiment has shifted, and the fundraising environment makes it extremely difficult for companies to go from R&D to commercialisation,” he adds. Indeed, cultivated meat startups attracted 40% less investment in 2024, following a 75% dip the year before.
+
+CellX itself has raised $20M to date. “We are open to raising more capital, but it won’t be the focus. Our focus is to generate revenue through our B2C brand Mourish, B2B sales of mushroom mycelium ingredient, and licensing cultivated meat technologies,” says Yang.
+
+“It’s our goal to break even without additional outside capital. However, additional capital is always welcomed as it can help us expand to additional channels, products, and markets,” he adds.
+
+“We are also fortunate to have started the mushroom mycelium pipeline three years ago, and it’s ready to commercialise now. So the choice to focus on commercialising mushroom mycelium, and pivoting to licensing the cultivated meat tech is natural, as we shift our focus to generating revenue, and finding product market fit.”",www.greenqueen.com.hk,2025-04-03,21,Exclusive: CellX Debuts World’s First Morel Mycelium Jerky with New US Brand Mourish,article,0.03188602607,58,205,199.546988
+https://www.greenqueen.com.hk/nopalm-ingredients-revoleo-sustainable-palm-oil-alternative/,true,Reports on a specific company's (NoPalm Ingredients) new brand launch and its implications in the sustainable food industry.,"From Sidestream to Mainstream, This Startup's Palm Oil Alternatives Are Ready for Prime Time","Dutch startup NoPalm Ingredients has rolled out a new brand for its yeast-derived fat, with its CEO arguing that palm oil substitutes are ""no longer a niche"".","# Regulatory & Price Pressure Makes Palm Oil Alternatives A ‘Necessity’, Says CEO
+
+5 Mins Read
+
+## NoPalm Ingredients, a Dutch producer of sustainable yeast-derived fats, has rolled out a new brand amid its scale-up process, with its CEO arguing that palm oil substitutes are critical now.
+
+Smarter, circular alternatives to problematic fats like palm oil are “no longer a niche”; rather they are “a necessity”. That’s according to the head of one startup at the forefront of this shift.
+
+“Fats are critical for product performance – texture, taste, nutrition in food, and skin feel and stability in beauty,” says Lars Langhout, co-founder and CEO of NoPalm Ingredients. However, the way we produce them “has a massive impact on sustainability, especially scope 3 emissions”.
+
+“Global demand for vegetable oils keeps rising, but supply is hitting limits – think palm oil diverted to biofuels or disruptions from geopolitical tensions. Price volatility and regulatory pressure, like the EU deforestation regulation, are pushing the industry to act.”
+
+Indeed, while two-fifths of all oil produced is palm oil – present in half of all supermarket items – the industry is a driver of rampant deforestation in the planet’s tropical zones and has been directly linked to wildfires in Indonesia. Not to mention, palm oil production is a threat to wildlife and human rights, with Indigenous communities losing their lands and workers being exploited with poor conditions and pay.
+
+Replacing palm with other vegetable oils isn’t a good solution either, as doing so could have unintended climate consequences. This is where startups like NoPalm Ingredients come in – the company’s yeast-derived, upcycled alternative generates 90% fewer emissions and requires 99% less land.
+
+Following the launch of Revóleo, a new brand for NoPalm food and beauty customers, Langhout says it is graduating from mere startup to “a scale-up”.
+
+## Revóleo: the ‘next step’ for NoPalm Ingredients
+
+“Over the past three years, NoPalm Ingredients built strong recognition as a bold challenger brand. But this journey has shown us something bigger: it’s not just about what we replace – it’s about what we create. Revóleo is our next step,” says Langhout.
+
+“It marks our transition from a pioneering startup to a scale-up ready to lead. It captures our mission and commercial ambition: to set a new standard in sustainable oils and fats production.”
+
+The ‘Rev’ in ‘Revóleo’ stands for “revolution, but also resilience, and repurpose” – a nod to the startup’s use of agricultural byproducts as feedstocks. “‘Óleo’ is oil, the heart of our innovation. ‘Leo’ signals bold leadership,” he explains. “Revóleo redefines how oils and fats are made: smarter, cleaner, circular.”
+
+NoPalm Ingredients’s proprietary fermentation process uses non-GMO yeasts and low-capex technology to convert local food industry waste (like potato peels and whey permeate) into sustainable fats. These oils can be a “drop-in” replacement for palm oil – it costs the same, and manufacturers don’t need to reformulate their recipes.
+
+“Sidestreams are at the core of our model. Unlike many peers, we use 100% agrifood side streams, even at industrial scale,” says Langhout. “Our yeast is flexible, but we’ve prioritised three feedstocks based on feasibility and scalability. For example, we’ve partnered with Lamb Weston EMEA to upcycle their potato peels.”
+
+## NoPalm Ingredients teases ‘nutrient-dense’ ingredient
+
+Under the new brand, it is offering two products. The first, Revóleo Soft, is a beige, semi-solid microbial oil meant to replace palm oil, cocoa butter, or milk fat across confectionery, bakery items, and plant-based meat and dairy.
+
+The second is called Revóleo Silk. Langhout describes this as a “luxurious soft butter for cosmetics and personal care”, delivering smoothness, spreadability, and natural shine to products like body lotions, hair conditioners, colour cosmetics, and soaps.
+
+“We’re building a portfolio designed to scale – high-quality, circular, and performance-ready,” he says. “Today, we run a 400-litre fermentation-scale pilot line and use external partners to produce industrial-scale samples. By 2026, we’ll launch our first demonstration factory to supply our first commercial volumes – with more than 1,000 tons per year at full ramp-up.”
+
+The CEO notes that NoPalm Ingredients’s yeast platform has “more to offer” in parallel to the Revóleo lineup. “We’re advancing a nutrient-dense ingredient that leverages the unique composition and benefits of our yeast – rich in protein, fibre, fat and naturally functional,” he outlines.
+
+“This ingredient bridges sustainability, functionality, and nutrition, with potential across animal nutrition, food, and nutraceuticals. It’s the next chapter in our mission to transform how ingredients are made.”
+
+## Industry giants clamour for palm oil alternatives
+
+The company, which has raised $6.5M to date, has already attracted several industry giants with its technology. “We’ve built strong ties with leading FMCG players – several of whom remain confidential, though collaborations with Unilever and Zeelandia have already gone public.”
+
+Last month, it struck a deal with Colgate-Palmolive to scale up production of its oil for use in a soap bar, building on a pilot project the two companies completed in 2023. The current formulation may still contain certain additives or derivatives of palm origin, though the goal is to create an entirely palm-free product.
+
+“We’ve partnered with bold industry challengers like Those Vegan Cowboys, who used our yeast-based fat to create the world’s first animal-free camembert with microbial fat,” adds Langhout, teasing “more announcements” as other commercial projects move forward.
+
+“While 2024 wasn’t about product revenue yet, it was commercially strong – with co-funded partnerships and pilot programs validating our tech,” he says. “2025 is all about launch readiness.”
+
+There are numerous companies working on palm oil alternatives. C16 Biosciences‘s Palmless Torula oil was part of a soap co-launched by Pangaia and Haeckels in 2023, while Clean Food Group‘s bread-waste-based innovation is being used to make beauty and personal care products for THG.
+
+Others disrupting the $70B palm oil space include Palm-Alt (UK), Äio (Estonia), Time-Travelling Milkman (Netherlands), and Kiverdi (US).",www.greenqueen.com.hk,2025-04-15,9,"Regulatory & Price Pressure Makes Palm Oil Alternatives A 'Necessity', Says CEO",article,0.03068957883,57,210,199.546988
+https://www.greenqueen.com.hk/alchemy-circular-economy-tech-businesses-climate-change/,true,"This is an opinion piece discussing the circular economy, not a factual news report.","The Circular Economy Isn’t the Future – It's the Present, and It's Profitable",Alchemy founder James Murdock argues that the circular economy isn't just good for the planet – it makes business sense too.,"# Opinion: The Circular Economy is A Competitive Advantage – Tech Brands Are Leading the Shift
+
+5 Mins Read
+
+## James Murdock, founder of circular tech firm Alchemy, argues that circularity isn’t just good for the planet – it makes business sense too, and smart tech brands know it.
+
+The circular economy – the infrastructure by which we collect used products and give them a second life – is no longer a niche concept confined to environmental summits or corporate pledges. It’s already shaping how products are designed, manufactured, and brought to market.
+
+Circularity means designing products that are durable, repairable, and reusable, and creating an infrastructure to keep them in the marketplace. At this point, it’s not just an environmental initiative -it’s good business. Consumers, brands, and industries are waking up to a simple truth: waste is expensive, and efficiency pays.
+
+The brands getting ahead are the ones embedding circular principles right from the start. This shift indicates more than a response to consumer or regulatory pressures – it’s a change in mindset.
+
+## Leading the charge
+
+If any industry has made circularity a reality, it’s technology. Over the last decade, major tech manufacturers have normalised trade-in programmes, where you exchange old devices in return for credit toward new ones. These programmes succeed because they reduce waste and offer tangible benefits: consumers get value for money, and brands keep their customers’ loyalty.
+
+Secondary tech has grown into a thriving sector. The key to this success lies in product design: devices built with longevity in mind have better lifespans and hold their value for longer.
+
+Since founding Alchemy and refurbishing over ten million electronic devices, we’ve seen firsthand what makes products suitable for the circular economy. The best performers are those that have aspirational value, an ecosystem worth buying into, and a trade-in programme that is regulated and easy to access. Designing products that are reliable over several generations, with accessible parts and multi-year software updates, inadvertently prioritises circularity, too.
+
+## The role of regulation
+
+In the US, regulations supporting a circular economy are still in the early stages, with some measures laying the groundwork for broader circular practices. For example, parts of the Inflation Reduction Act provide incentives for domestic manufacturing of clean technologies, and new regulations limiting ‘forever chemicals’ (PFAS) reflect a growing need to design products with long-term environmental impact in mind.
+
+In our experience though, change is mostly being driven by the private sector, which is responding to changing consumer behaviours, while also grasping the business case for offering a circular solution.
+
+## How business leaders can advance a circular economy
+
+Regulation will naturally play catch-up, but in the meantime, companies that want to build a circular economy will need to be proactive. For those looking to refurbish and remarket products, three key strategies that can be implemented quickly include:
+
+**Move away from flash sales:**Brands that have constant flash sales damage their trade-in programmes. There is less incentive to buy a refurbished, older model if the new one is only 10% more while a sale is on. By offering high-quality, certified refurbished goods at a discount, brands appeal to new customers who might otherwise opt for a lower-end competitor product. For example, instead of choosing a new, lower-cost, non-brand smartphone, many will choose a refurbished iPhone 11 at a similar price but with a longer warranty and a trusted brand.**Follow the secondary market closely:**You must understand how the secondary market behaves so you can anticipate changes, rather than react to them. At Alchemy, we have an almost encyclopaedic knowledge of device prices over time – this is crucial.**Identify policy and infrastructure gaps:**Companies must prepare for potential legal complexities, particularly in regions where access to circular markets is restricted or where laws around product reuse are increasing.**Work with experienced partners:**Many manufacturers’ existing systems need to be designed for the second-hand market. It requires facilities for grading and refurbishing products, managing inventory, handling sales logistics, and much more. Outside experts have the infrastructure, systems, and know-how to manage, refurbish, and sell used products at scale. This allows companies to focus on their core business and ensures that their circular programmes are efficient, profitable, and aligned with brand standards.
+
+## Circularity is going mainstream
+
+Circularity isn’t just happening in electronics or accessories. IKEA and Unilever have recently announced circular initiatives, including the ability to trade in and buy second-hand directly from them, and driving used packaging collection.
+
+Even the fashion industry – traditionally focused on churn – has begun experimenting with circularity through trade-in, repair and resale programmes. These efforts go beyond eco-friendly branding; they signify a long-term strategy where profitability aligns with sustainability.
+
+There is also a major commercial opportunity in circularity. According to the World Economic Forum, transitioning to a circular economy could generate up to $4.5T globally by 2030. Companies that engage in it have better brand equity, and they capture a growing segment of consumers – those who want newer functionality but are neutral about having the latest model. These buyers would have previously gone elsewhere, but now, they’ll join a top-tier brand’s ecosystem.
+
+## Designing for circularity from the start
+
+The foundation of a circular economy is laid in the design phase – products must be built with their second and third lifecycle in mind. This requires attention to several key factors. Firstly, and most obvious, is durability – manufacturers that place focus on quality products that last longer and benefit the most from circularity.
+
+Repairability is also very important, but a product that lasts twice as long as another will naturally have a much lower carbon footprint than its cheaper alternative. It often starts with design – I’ve seen time and time again that devices built with longevity in mind make all the difference.
+
+In tech, consumers are now more interested in buying refurbished devices because we’ve got to the point where they trust the process. This behaviour is setting a template for other sectors, from fashion to furniture, where information about reusing or restoring items has become trendier and easily accessible.
+
+## Compliance or competitive advantage?
+
+Leading companies see circularity as a strategic opportunity to differentiate themselves. Trade-in programmes and secondary marketplaces help companies tap into the “quality over quantity” mindset among customers. But these initiatives only work if the process is seamless – consumers need simplicity and full transparency every step of the way.
+
+Brands that embrace circularity today aren’t just future-proofing their operations – they’re setting themselves apart in a marketplace that puts affordability, loyalty and sustainability first. If tech’s circular journey shows anything, it’s that good design reduces waste, and keeps customers happy – everyone wins.",www.greenqueen.com.hk,2025-04-10,14,Smart Brands Are Capitalising on the Circular Economy – Here's How,article,0.03391425609,52,204,199.546988
+https://www.greenqueen.com.hk/integriculture-lab-grown-meat-cell-cultured-duck-foie-gras-japan/,true,Reports on a specific event (IntegriCulture's product showcase) in a news-like format.,"From Foie Gras to Lemon Posset, Japan’s First Cultivated Meat Startup Reimagines Duck Liver","Japan's first cultivated meat company, IntegriCulture, has unveiled several prototype dishes and products made from cultured duck liver cells.","# Japanese Food Tech Showcases Cultivated Duck Products for Restaurants & Supermarkets
+
+5 Mins Read
+
+## Japan’s first cultivated meat company, IntegriCulture, has unveiled several prototype dishes and products made from duck liver cells.
+
+Japanese cellular agriculture specialist IntegriCulture has provided a glimpse of the potential of its cultivated duck liver, as part of several prototypes exhibited at a recent industry session.
+
+With Japan fast becoming a hotspot in Asia’s alternative protein scene, IntegriCulture, an early player in the space, has been working with supporting companies to conduct R&D on foods derived from cell-cultured duck, with financial support from the Ministry of Agriculture, Forestry and Fisheries’ Small and Medium Enterprise Innovation Promotion Program.
+
+The company has simultaneously been developing prototype foods using the cultivated duck, unveiling four as restaurant menu items and three as packaged products.
+
+## Foie gras, pani puri, and lemon posset highlight versatility
+
+IntegriCulture held a sensory evaluation session at its research base, the Shonan Health Innovation Park, with around 30 people in attendance. The firm had established a production line for culturing duck cells and began trial production last year, and this event sought to evaluate the potential of its cultivated duck ingredient, which it has christened ‘Craft Essen’.
+
+The restaurant dishes were based on a “fun and bright” theme, each item developed as an amuse-bouche and using about 30% of the cultivated duck ingredient.
+
+One of these was a sweet and sour posset, combining the duck with soy cream to use as a filling in a hollowed-out lemon, which was topped with rock salt. Another innovation mixed the cultivated ingredient with soy cream, this time paired with pears, pink peppercorns, and Narazuke (traditional pickles).
+
+The third restaurant item was a take on the famous Indian street snack, pani puri, served with spices and flowers. The final dish was made by mixing sweet potatoes with the cultivated duck, which was then wrapped in pie crust and baked.
+
+The three packaged food innovations were developed as products that would be bought frozen, with the inclusion rate of cultivated meat varying vastly. For example, one of the products was a spicy blood sausage with 20% cultivated duck, soy milk, vegetable fats, and spices, while another was a liver paste with 80% duck plus cocoa powder (though the high amount of cultivated meat makes it cost-prohibitive).
+
+The third CPG product was reminiscent of foie gras, combining 30% cultivated duck with vegetable oil, soy milk, egg white, and other ingredients to lend a soft texture and rich mouthfeel.
+
+Cultured foie gras is already on the market thanks to Australia’s Vow, which has been selling the ingredient to restaurants in Singapore, and has clearance to do so in Hong Kong too. The firm, which has raised $55M to date, also received preliminary approval in Australia and New Zealand this week.
+
+Another startup hoping to commercialise cultivated foie gras is France’s Gourmey, which last year became the first company to file for approval in Europe, simultaneously applying in the UK, Switzerland, the US, and Singapore. It has reportedly secured $58M from investors so far, and aims to bring its cultivated duck in the form of foie gras to market by 2026.
+
+## Cultivated duck impresses taste-testers
+
+The scaffolds used to produce the cultivated duck were built by San-Ei Gen FFI, one of the newest members of IntegriCulture’s CulNet Consortium, which harbours innovative startups to advance production technologies for cultivated meat.
+
+“The unique creamy texture was rich and delicious, and I wanted to eat it with wine,” Atsushi Nakagawa, director of San-Ei Gen FFI, said of the products. “The sensory evaluation session made me realise the great potential of cell-cultured foods as new food ingredients.”
+
+The event was facilitated by the newly formed Craft Essen Council, established to promote the launch and consumer acceptance of the namesake cultivated duck. “Japan has finally reached a phase where we can discuss cultured foods with the general public while showing actual products. It is now important to deepen understanding toward social implementation,” said Tatsuya Shimizu, a professor at Tokyo Women’s Medical University and the council’s chair.
+
+“All the dishes on the restaurant menu had a smooth texture, and I was able to enjoy a new sensation of umami in the desserts and sweets. In addition, the processed foods had a stronger animal-based umami flavour, and I felt that it could be used as a food ingredient in a variety of menus,” said Satoshi Tatsumi, life innovation general manager at Sumitomo Riko.
+
+## Cultivated meat advances in Japan
+
+“I hope that, as culture technology advances, consideration will be given to the implementation of this technology in society,” Satoshi added.
+
+His comments come just as his firm’s sister company, Sumitomo Corporation, has partnered with British startup Hoxton Farms to commercialise its cultivated fat product in Japan and other Asian countries.
+
+Hoxton Farms and Sumitomo are consulting with the Japan Association for Cellular Agriculture (JACA) – also a member of the Craft Essen Council – which will be pivotal in shaping the regulatory and social acceptance of cultivated meat in the country.
+
+A 2024 survey found that 42% of Japanese consumers are willing to try cultivated meat products, but the creation of government regulations is key for 44% of those who are unsure about their safety aspects.
+
+IntegriCulture, meanwhile, is Japan’s first cultivated meat company, and released a Cell-Cultured Meat Starter Kit on its B2B marketplace, Ocatté Base, last year. This included an oxygen-permeable bioreactor co-created with Sumitomo Riko.
+
+The firm has received $16.4M in equity funding and gained a ¥1.87B ($13.1M) grant from the Japanese government to advance the CulNet platform and make its developments open-source. Earlier this year, it received a special overdraft loan of ¥100M ($685,000) from Mizuho Bank.",www.greenqueen.com.hk,2025-04-09,15,Japan's IntegriCulture Exhibits Cultured Duck for Restaurants & Supermarkets,article,0.02983534567,56,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-social/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2503-social - Green Queen,Courtesy: Catastrophy/Impossible Foods/Grubby,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-social - Green Queen,article,0.01686319093,26,172,199.546988
+https://www.greenqueen.com.hk/the-live-green-co-breast-milk-fat-postbiotic-precison-fermentation/,true,Reports on a specific company's product launch and innovation in the infant nutrition and gut health sector.,The Live Green Co Launches Precision-Fermented Breast Milk Fat & Postbiotic Ingredient,The Live Green Co is tackling infant nutrition and gut health with breast milk fat and postbiotic solutions made from precision fermentation.,"# The Live Green Co Announces Breast Milk Fat & Postbiotic Ingredient Made from Precison Fermentation
+
+4 Mins Read
+
+## Boston-based AI food tech company The Live Green Co is tackling infant nutrition and gut health with a human breast milk fat and a postbiotic ingredient made from precision fermentation.
+
+A year after announcing its precision fermentation division, Boston-headquartered startup The Live Green Co has unveiled the first two innovations born out of the department. GreenTAGs is a human breast milk lipid, while GutRevyv is a postbiotic ingredient for gut health.
+
+The company has operations in the US, Chile (where it was founded), Singapore and India (the site of its precision fermentation R&D facilities), and leverages its proprietary AI and machine learning platform, Charaka. It’s a database of plant, protein, gene and microbial strains that enable it to discover plant- and yeast-derived alternatives to animal-sourced foods, artificial ingredients or ultra-processed foods.
+
+Dubbed Active Functional Ingredients (AFIs), the startup describes them as clean, sustainable innovations essential for overall wellbeing, and sells or licences them to ingredient, food and healthcare companies. It notes that there are 10 million natural compounds and 450,000 plant species, but scientists have only explored a tiny fraction of these, which is why it’s using AI to discover new ingredients that tackle the wildlife decline, biodiversity loss, and high carbon footprints linked to conventional food ingredients.
+
+Having raised over $9M in funding (including a $7M pre-Series A), the startup is now looking to commercialise these AFIs across various categories through partnerships. “We are pleased to announce the successful development of a co-fermentation process and the isolation of key compounds at a 100L scale using our proprietary strains,” said Kavish Kumar Jain, The Live Green Co’s director of precision fermentation. “Our process demonstrates a high level of standardization, repeatability, ease of scalability and commercially viable yields in existing food fermentation facilities.”
+
+## A breast milk fat that ‘bridges the gap’
+
+According to the startup, human milk fat supplies 40-50% of the energy needed for infant development, with additional benefits like nutrient absorption, neurodevelopment support, boosted immunity, gut health, and overall wellbeing. Triacylglycerols (TAGs) make up 98-99% of breast milk fats, and The Live Green Co is using precision fermentation to develop the main TAG, called OPO (Oleic-Palmitic-Oleic).
+
+Its yeast-derived lipids mimic the unique composition of human milk fats, unlike traditional infant formula that relies on vegetable oils devoid of short- and medium-chain fatty acids. These options don’t typically contain optimal levels of OPO, and while some are being developed through enzymatic interesterification reactions for better nutrient value, this can be challenging and expensive to manufacture.
+
+GreenTAGs ensures infants can receive the nutrients vital to their development, without the potential drawbacks of palm-oil-derived palmitic acid. The company argues that this bridges the gap between breastfed and formula-fed infants. “Our human milk fat innovation is a significant stride in infant nutrition,” said CEO Sasikanth Chemalamudi. “This innovative solution not only provides infants with essential nutrients that are crucial for their development, but also addresses the shortcomings of traditional formulas by mimicking the unique composition of human milk fat.”
+
+“Our patentable engineering techniques related to GreenTAGs help increase the TAG molecules in the produced fats, increase the amount of fat by altering the genes that divert the flux of carbon towards the fat instead of other biomolecules in the cell, and prevent the degradation of the fats produced via the deletion of the responsible genes,” explained Kumar Jain. “So, we are able to address not only quality issues, but also issues related to scale and commercial viability.”
+
+Other startups innovating with breast milk innovations include California’s Yali Bio and Checkerspot (both of which are developing OPO analogues using fermentation), Israel’s Wilk and New York-based Helaina (which are making lactoferrin proteins using cell cultivation and precision fermentation, respectively), and French innovator Nūmi, which is making cultivated breast milk with as many constituents as possible (including proteins).
+
+## Taking on the postbiotic world
+
+The Live Green Co is also jumping on the gut health trend with its patent-pending GutRevyv ingredient. But while many companies in this space are working on prebiotics – such as Supergut, Olipop, Pendulum and Poppi – it is disrupting the world of postbiotics instead.
+
+The company states that postbiotics are much safer than probiotics (which are live microbes), and their usage is also more standardized, precise and predictable. Plus, they’re faster in production tech, provide qualitative control, are simpler to transport, store and maintain, and have a longer shelf life.
+
+This means postbiotics can be used in a diverse range of food applications with stability in high pH, heat and alcohol environments too – think energy bars, confectionery items, baked goods, beer, and even nutraceuticals and personal care products.
+
+GutRevyv has developed its own postbiotic strains, which can be synthesised to produce more postbiotic metabolites (which influence every organ, are vital for gut wellness, and regulate overall health) than any other solution on the market. These include compounds like GABA, lactate and certain short-chain fatty acids, which can be produced in a single co-fermentation process that’s faster, simpler and unique.
+
+“Our mission at Live Green is to leverage deep tech/science for the greater good. In light of the pandemic’s spotlight on health and immune systems, we’ve been rapidly evolving our scientific vision and deliverables,” said Chemalamudi. “Our latest postbiotics innovation underscores the critical role of the gut microbiome in supporting overall health.”",www.greenqueen.com.hk,2025-04-08,16,The Live Green Co Unveils Breast Milk Fat & Postbiotic Innovations,article,0.03012105801,49,207,199.546988
+https://www.greenqueen.com.hk/expo-west-2025-review-top-trends-future-food-products/,true,Reports on specific products and trends at a trade show (Expo West 2025) in a news-like format.,"From Corn Milk to Beyond Mycelium, Our Top Future Foods from Expo West 2025","From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to us at Expo West 2025.","# Expo West 2025 Tried & Tasted: Our Favourite Future Food Eats
+
+11 Mins Read
+
+## From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to our expert reviewer at Expo West 2025.
+
+It’s that time of year again: when Anaheim, California is packed with out-of-towners, and they’re not all headed to Disneyland. Move over, Mickey Mouse – because it’s March, and the most sought-after attraction in town is New Hope’s Natural Products Expo West.
+
+Expo West is the largest tradeshow for natural, organic, and healthy products in North America, aka the “Superbowl of CPG”, and it seems to be regaining the popularity it had prior to Covid-19.
+
+With a revamped schedule – organisers dropped Saturday in favour of Tuesday through Friday only, with all halls open Wednesday to Friday, new buyers’ hours, and a community breakfast – this year’s show brought together over 64,000 attendees and more than 3,000 exhibitors.
+
+While I walked the halls lined with rows upon rows of vendor booths, what struck me the most was how underrepresented the alternative protein sector seemed to be. There were noticeably fewer alternative meat brands. Apart from Impossible Foods and Beyond Meat, stalwarts like NotCo, Hungry Planet, Better Balance, and Quorn were all MIA this year.
+
+It’s disappointing but not surprising, given the state of the industry, the UPF narrative that is dominating the mainstream media, and the current political climate. There was a mix of excitement and concern in the air. Excitement about new consumer health requirements and concern about the impact of tariffs and inflation on the US economy. Still, I enjoyed reconnecting with familiar brands and discovering a few new ones.
+
+The noteworthy trends I spotted this year centred around boosting protein in snacks, beverages and anything else people consume, a CPG focus on cleaner and healthier ingredient lists, ‘alt’ alt-milks like pistachio milk popping up everywhere, shrooms still reigning supreme (even in the form of gummies), and functional snacks and drinks abound – hydration, baby!
+
+So, what caught my eye and tickled my taste buds at Expo West 2025? Here are my top 11 picks (in no particular order).
+
+## Beyond Meat’s mycelium steak fillet
+
+Beyond Meat unveiled its brand-new whole-cut mycelium-based steak at a Happy Hour on the second day of the show. As far as I’m concerned, Beyond very much delivered on its promise of a steak that “mirrors the texture, flavour, and experience of a premium USDA steak fillet”. The mouthfeel, texture, and flavour were all spot on.
+
+The steak fillet is the latest effort from Beyond to attract health-conscious consumers, and I’m sure it’s going to do just that when it hits retail shelves this year!
+
+**What’s It Made Of?** Mycelium, faba beans, and wheat. The full ingredient list is still under wraps.
+
+**Where Can I Buy It?** Coming to selected retailers this spring.
+
+## Chunk’s Pulled Korean BBQ
+
+Chunk Foods debuted its four new Chunk Pulled varieties in Teriyaki, Texas BBQ, Korean BBQ, and Barbacoa flavours. They each come with chef-crafted simmer sauces, are super versatile, can be cooked or microwaved from frozen, and are ready in minutes.
+
+I really enjoyed the pulled “meat” texture and taste of all four flavours, but my personal favourite was the Korean BBQ. It’s packed with that bold, sweet and savoury traditional Korean BBQ flavour and just the right amount of spiciness.
+
+**What’s It Made Of?** Cultured soy, wheat protein, and coconut oil fortified with B12 and iron.
+
+**Where Can I Buy It?** Coming to selected retailers later this year.
+
+## Wunder Eggs’s Eggless Salad
+
+For a limited time last year, Veggie Grill Next Level Burger had a Wunderful BLT-E on the menu, and it was made with Crafty Counter’s Wunder Eggs egg salad. I’m a huge egg salad fan, so of course I had it, and it was delicious.
+
+The Wunder Eggs Eggless Salad** **comes in Classic, Italian Herbs & Garbanzo, and Southwest Peas & Potatoes varieties. After trying all three, I can confidently say they’re all delicious. It turns out I’m more of a classic girl than I thought when it comes to my egg salad, and the original flavour is going to be a must-have-at-all-times in my fridge.
+
+Bonus points for coming in a cup and ready to eat – add a few crackers, and you’ve got yourself a perfect on-the-go snack. The only con for me is that I’m going to need the foodservice tub size to satisfy my egg salad cravings!
+
+**What’s It Made Of?** Almonds and cashews, Fabalish Foods upcycled aquafaba mayo, and a touch of seasonings.
+
+**Where Can I Buy It?** Available in all Safeway and Albertsons stores across Washington and Idaho.
+
+## Confetti Snacks’s Black Truffle Mushroom Chips
+
+We have written about Confetti Snacks in the past, and I’ve heard a lot about the brand from my good friend Andre Menezes, who is a board member. Still, when I stopped by its booth, I didn’t expect it’d make this list. Boy, oh boy, was I wrong!
+
+The Black Truffle Mushrooms, whole mushrooms dusted in just the right amount of black truffle, were so addictive I couldn’t put the bag down until it was completely empty. It’s a good thing I got two.
+
+The Singapore-based CPG snack range gets bonus points for being made of upcycled ugly veggies, fruits, and mushrooms. What’s more, Confetti’s mission is to reduce food waste while fighting to end hunger and malnutrition, so it donates a portion of its snacks to some of the least affluent parts of the world. And speaking of reducing waste, its eco-sustainable booth was made up entirely of its snack boxes.
+
+**What’s It Made Of?** ‘Ugly’ veggies, fruits, and mushrooms infused with Asian spices.
+
+**Where Can I Buy It?** On its website.
+
+## MyForest Foods MyBacon
+
+I may be a little late to the party here, but I had never tried MyForest Foods’s MyBacon before. The company makes its plant-based bacon from mycelium grown in indoor vertical farms, harvested in slabs, and sliced just like pork belly.
+
+I had it plain as well as in a BLT, and it blew my mind. It was as decadent as I remember real bacon being, down to the texture, sizzle, and aroma.
+
+MyBacon was also on Green Queen’s Expo West 2024 list, making it a favourite for two years running.
+
+**What’s It Made Of?** Five ingredients only: organic oyster mushroom mycelium, organic coconut oil, organic sugar, natural flavour, and salt.
+
+**Where Can I Buy It?** Available online and in several natural food stores across the US, including Erewhon and Whole Foods.
+
+## Konscious Foods’s Sno’ Crab Cakes and Smoked Salm’n
+
+Given that I’m a former seafood lover, I could not pick only one out of the two hottest newest products by Konscious Foods: Sno’ Crab Cakes and Smoked Salm’n.
+
+Any self-respecting crab cake aficionado knows peppers – red or any other colour – have no place in a crab cake, which is why I absolutely loved these pepper-free vegan crab cakes. Just a pure, simple, honest-to-goodness vegan crab filling wrapped in a crispy golden-brown crust.
+
+The Smoked Salm’n was at Expo West last year, too, but it’s now finally out in the market. The plant-based lox has a hickory applewood cold-smoked salmon taste that makes it indistinguishable from its animal counterpart. Whether you eat it on a bagel with cream cheese or roll it up with crème fraiche, you’ll get that perfect smokiness with a slightly salty kick.
+
+**What’s It Made Of?** The star ingredient in both is konjac root.
+
+**Where Can I Buy It?** The Sno’ Crab Cakes will be available at Whole Foods this June and Sprouts in July, with more retailers planned. The Smoked Salm’n is available at Zucker’s Bagels in New York City and on Goldbelly nationwide. Konscious Foods has partnered with the largest smoked salmon distributor across the US, Acme Smoked Fish Brooklyn, so you can expect to see it in retailers nationwide soon.
+
+## Food for Life’s Ezekiel 4:9 Sprouted Whole Grain Pita Bread
+
+This is in no way just another pita bread. Food for Life’s sprouted pita is tasty and full of nutritious ingredients. It’s not overly thick or dry like most pita breads out there, so it crisps up nicely in the oven, and I loved seeing the tiny pieces of carrot when I took a bite.
+
+**What’s It Made Of?** Organic 100% stone ground whole wheat flour, organic fresh carrots, organic barley flour, organic millet flour, organic lentil flour, organic soy flour, organic spelt flour, yeast, and sea salt.
+
+**Where Can I Buy It?** It’s available in retailers nationwide.
+
+## Whoa Dough’s Brownie Batter Ready-to-Bake Cookie Dough
+
+I’m not a chocoholic, but I was really impressed by Whoa Dough’s Brownie Batter Cookie Dough. You get the best of both worlds: cookies that are chewy and packed with that classic fudgy chocolatey flavour that chocolate lovers want from a brownie. The dough is also nut-free, gluten-free and bakes in minutes – you can even eat it right out of the bag!
+
+**What’s It Made Of?** The star ingredient is chickpea protein.
+
+**Where Can I Buy It?** It’s available in retailers nationwide and on its website.
+
+## Hodo Foods’s Thai Red Curry Tofu
+
+I have tried a few Hodo products before, but none have become a staple in my kitchen so far. I wasn’t expecting to love the Thai Red Curry Tofu, but love it, I did!
+
+It’s not too spicy, which means you don’t have to be a curry enthusiast to enjoy the bold Thai flavours, the saucy creamy texture, and that hint of zingy lemongrass and ginger.
+
+**What’s It Made Of?** Tofu and coconut-cream-based Thai red curry.
+
+**Where Can I Buy It?** It’s available at select Whole Foods Market stores and online.
+
+## Mori-Nu’s Plant-Based Imitation Crab
+
+I may be the odd woman out, but I’ve always loved making seafood salad with imitation crab. When I spotted Mori-Nu’s plant-based imitation crab made by Morinaga Foods, I had to try it.
+
+The umami flavour really stood out, and the shreddable texture makes it easy to use in anything from salads to sushi. It also comes fully cooked and ready to eat, with a one-year frozen shelf",www.greenqueen.com.hk,2025-04-11,13,Expo West 2025 Tried & Tasted: Our Favourite Future Food Eats,article,0.04500263794,97,214,199.546988
+https://www.greenqueen.com.hk/vow-cultured-meat-lab-grown-forged-foie-gras-hong-kong/,true,Reports on a specific real-world event (Vow's launch in Hong Kong) with news-style reporting,Australia's Vow Cleared to Sell Cultivated Meat in Hong Kong,"Australia's Vow has been cleared to sell cultivated meat in Hong Kong, where it will debut cultured foie gras at the Mandarin Oriental.","# Forged Gras: Vow Becomes First Company to Launch Cultivated Meat in Hong Kong
+
+8 Mins Read
+
+## Australian cultivated meat startup Vow has been cleared to sell in Hong Kong, where it will debut cultured foie gras at the Mandarin Oriental.
+
+Six months after rolling out its cultured quail parfait in Singapore, Vow is expanding to Hong Kong with its latest product, Forged Gras.
+
+It is the first cultivated meat company to satisfy the safety requirements set by Hong Kong’s Centre for Food Safety (CFS), a feat confirmed by its approval from the Singapore Food Agency earlier this year.
+
+The Sydney-based startup is also the first to sell multiple cultivated meat products in multiple markets, with its versions of quail parfait and foie gras both available at restaurants in Hong Kong.
+
+Vow will debut the foie gras – sold under its Forged brand – at The Aubrey, an izakaya at the Mandarin Oriental, reveals co-founder and CEO George Peppou. “The Aubrey’s Japanese izakaya-style setting provides the perfect backdrop for showcasing our cultured Japanese quail products,” he tells Green Queen.
+
+“Forged Parfait will feature in a dish exclusive to Hong Kong, served within smoke and topped with citric, yuzu and chives alongside brioche and pickles,” he says. The dish is priced at HK$388 ($49.85), with the option to add caviar for another HK$198 ($25.45).
+
+For the launch month, a limited-edition cocktail will also be available to diners, costing HK$170 ($21.85). “Crafted by Devender Sehgal, the cocktail – titled ‘Senses’ – is a new take on an old fashioned, fat-washed with the Forged Gras to deliver a deep, rich flavour, complemented with herbal notes and a touch of nuttiness,” explains Peppou.
+
+## Vow’s cultured foie gras targets a new taste experience
+
+Forged Gras comprises 51% of Vow’s cultured Japanese quail, which lends the product a “rich umami and subtle gamey flavour”, Peppou says: “To achieve its luxurious texture and melt-in-your-mouth experience, we blend this with a thoughtful selection of ingredients – vegetable and herb-infused coconut oil, sunflower oil, and fava bean protein.”
+
+He adds: “These are then balanced with konjac, carrageenan, and yeast extract to perfect the structure and enhance flavour. Natural vegetable and fruit concentrates (beetroot, carrot, radish, and turmeric) are added for a subtle colour and depth.”
+
+Like caviar and bluefin tuna, foie gras is one of the world’s most exclusive and lucrative foods, but it’s also highly problematic. Traditionally, the French delicacy entails force-feeding a duck or goose to fatten their liver, which is then sold whole or as part of a mousse, pâté, or other similar preparations.
+
+The act of feeding these birds against their will and more than what they’d normally eat – frequently to 10 times their usual volume and in intensive farming settings – has spurred many cities and countries to ban foie gras production, including India, Argentina, Germany, Italy, and Turkey. In France, too, 15 cities have outlawed the food.
+
+But Vow isn’t just targeting the cruelty aspect with its cultured foie gras. In a 1,000-person survey, it found that of the 92% of American meat-eaters who hadn’t tried the delicacy, only 5% cite ethical reasons for not doing so.
+
+So the company is hoping to offer a new flavour experience with Forged Gras, one that provides the gamey notes of Japanese quail with the texture of fatty liver. Its scalable production process, meanwhile, will make the product “accessible beyond the limits of scarcity”.
+
+“At Vow, we’re paving a new path for food by using innovative technology to address real challenges around foods that people want, but can’t access,” says Peppou. “The launch of Forged Gras continues our mission to bring scarce or never-before-seen foods to millions, but does so in a way that seeks to innovate, not imitate. By fostering culinary imagination, we aim to create something entirely new, unconstrained by the tradition of even the oldest delicacies.”
+
+## Singapore approval a benchmark for Hong Kong greenlight
+
+In Hong Kong, food safety regulation is overseen by the CFS, which falls under the Food and Environmental Hygiene Department (FEHD). “The CFS has issued guidance outlining the safety assessments required for cultured meat to meet regulatory standards. Vow has met these requirements, with our approval from the Singapore Food Agency in March 2024 confirming that our products meet CFS safety standards,” Peppou tells Green Queen.
+
+Singapore was the first country to greenlight the sale of cultivated meat, granting it to Eat Just’s Good Meat brand in 2020, and its regulatory framework is welcomed as a benchmark by several other countries. The UK has been working on such a model of international cooperation too, and Dutch cultivated pork startup Meatable plans to use this approach to gain clearance in several countries next year.
+
+“We too are always looking at locations where our approval in one region would allow us to enter quickly,” confirms Peppou.
+
+“We are confident that Hong Kong’s regulatory framework will continue to support the safe introduction of cultured meat, and will continue to actively engage with CFS and FEHD to ensure these standards are maintained and supported across the industry,” he adds.
+
+Vow’s newest market has shown considerable interest in cultivated meat. In a 2021 poll, 96% of Hong Kong residents expressed interest in trying these proteins. A more recent survey suggests a much lower – but still sizeable – acceptance rate at 28%.
+
+That said, Vow has its sights set globally. To celebrate the launch of Forged Gras, it approached Masa Takayama, the chef-owner of three-Michelin-starred sushi restaurant Masa in New York City, to design a new menu featuring Vow’s cultured quail.
+
+“We work with visionary chefs around the world, creating entirely new meats that inspire them to reimagine what’s possible in the kitchen,” says Peppou. “Chef Masa Takayama is a true innovator who immediately saw the potential of Forged Gras, and used both to craft exceptional dishes, showcasing its versatility and flavour in ways only he could.”
+
+He adds: “While we’re not approved for sale in the US, this exclusive preview was an opportunity to share Forged with top tastemakers and gather their feedback from those further away from Singapore and Hong Kong.”
+
+Vow *has* made progress in its application with Food Standards Australia New Zealand, which has opened a second round of public consultations, running until Christmas Eve. “As we expected, FSANZ confirmed that no new evidence had arisen from the first public consultation, or in the public domain since the first round closed, that altered their assessment that our cell-cultured quail was safe for human consumption,” notes Peppou.
+
+“Given the projected timelines shared with us by FSANZ, we anticipate an approval decision will be made in Q1 2025.”
+
+## Vow’s ‘unique’ approach key to its success
+
+Peppou established Vow in 2019 with chief commercial officer Tim Noakesmith. The company calls its production system “the most efficient and extensive operation” in the industry, allowing it to achieve regulatory clearance faster than counterparts like Upside Foods (which took eight years) and Aleph Farms (six years). It has done so with $56M in investment, much lower than the $270M raised by Good Meat, or the $608M secured by Upside Foods.
+
+“We attribute our success to a few key factors, all of which are unique to Vow. We deliberately started with an entirely new meat product, specifically the high-end market – a product that excited chefs and consumers because it offered something deliberately different to anything else, instead of just being an expensive replication of something they already know,” says Peppou. “That has allowed us to sell at higher margins from the outset, to a market that wants to experience new and different foods.”
+
+Vow owns one of the world’s largest cultivated meat facilities, Factory 1, which can produce 30 tonnes of protein per year. A sister site, Factory 2, is in development, boasting a capacity 100 times higher. “We took a different path to the cultured meat industry, which has used existing pharmaceutical manufacturing platforms that are ridiculously expensive and over-engineered for food production,” the CEO explains.
+
+“We have continuously vertically integrated wherever possible to reduce costs and iteration cycles, achieving now an end-to-end in-house scaled production system. We also borrowed talent from other cutting-edge industries (like engineers from SpaceX’s starship programme) to build our own equipment, including designing and commissioning the world’s largest operational food-grade cell-culture bioreactor built at less than 80% of the market estimate for its size.
+
+“The combination of both is Vow selling products that our customers selfishly choose, and being able to scale production and meet demand far quicker and cheaper than the competition.”
+
+Vow will soon announce other Hong Kong venues where the Forged products will be available. But it’s not the only company making cultivated foie gras, with France’s Gourmey pursuing approval in five markets (including the EU).
+
+There may yet be more approvals for cultivated meat before the end of 2024, but either way, it has been a seminal year for the industry. Vow’s two greenlights join the successes of Aleph Farms (Israel) and pet-focused Meatly (UK) in the last 12 months, with several other startups poised to join the list next year.
+
+Peppou’s plan for Vow is to bring cultured meat to more plates. “We’ll be bringing more products to market, and hopefully see other markets open up, but our real priority is working with chefs in Singapore and Hong Kong to deliver incredible dining experiences with Forged Parfait and Forged Gras,” he says.
+
+Amid an uncertain future for food tech in the US, with the impending presidency of Donald Trump, more companies could be looking elsewhere to succeed. Vow’s foray into Hong Kong, in the w",www.greenqueen.com.hk,2025-04-16,8,Vow's Lab-Grown Meat Cleared to Sell in Hong Kong,article,0.03857629252,68,212,199.546988
+https://www.greenqueen.com.hk/category/zero-waste-hong-kong/,false,Contains multiple articles with 'Read More' links rather than a single news article,Zero Waste Asia - Green Queen Media,"Zero Waste Asia industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Zero Waste
+
+The EU has set legally binding targets for all countries to reduce food waste by up to 30% in a revision of the waste framework directive, but climate groups say the target is not enough.
+Lawmakers in the EU reached a provisional!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Ozempic, inflation and the Trump presidency will likely dictate how the US deals with food waste in 2025, according to ReFED, a leading non-profit.
+Last year was a big year for food waste policy in the US. The Biden White!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new study shows that 30% more of wasted frozen food is discarded from the refrigerator, highlighting the waste-mitigating potential of freezing leftovers.
+Putting leftovers in the fridge can have a tremendous impact on saving food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The UK government has set up a new £15M fund to save food waste from the farm gate and redistribute it to those experiencing hunger.
+After six years of campaigning and multiple promises from politicians, the UK has finally established a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sustain-a-bite, a project funded by the EU and Switzerland, aims to develop minimally processed plant-based products from whole grains and food waste.
+As ultra-processed food (UPF) takes over people's apprehension about the way they!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Switzerland's Yeastup has closed a $9.9M Series A round to turn a dairy factory into one that produces proteins and functional ingredients from spent brewer's yeast.
+Turning beer industry waste into high-value ingredients, Swiss startup!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup One Bio has closed a $27M Series A round to advance its short-chain fibres derived from agricultural waste.
+Fibre isn't fibre – it's fibres.
+That's the fundamental finding of One Bio, a!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Tomorrow, a new startup from Seattle, is hoping to disrupt the refrigerator category with technology that prolongs the shelf life of produce and reduces food waste.
+Would you eat a bell pepper you bought three weeks ago?
+It's what a!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New research has found that associating lone fruits with 'sad' emotions can make supermarket shoppers feel sorry for them, increasing sales and mitigating food waste.
+Have you ever felt so sorry for a single banana that you've ended up!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+An EU-funded research project is exploring how supermarket mushrooms and agricultural waste can be turned into proteins, vitamins and bio-based materials.
+Combining mushrooms, food waste, fermentation and artificial intelligence can!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food waste has increased in British retailers, which are selling twice as much animal protein than needed and off track on the zero-deforestation goal for 2025, according to a new report.
+Supermarkets in the UK are lagging behind!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Zomato has introduced a Food Rescue feature to allow customers to buy cancelled orders at a discounted rate, but restaurants remain divided over the move.
+India isn't just home to the world's largest population, it's also responsible!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German startup ProteinDistillery has begun construction of a large-scale plant for its yeast-derived Prew:tein ingredient, in a ceremony attended by the federal agriculture minister.
+Politicians, artists and footballers were all present!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In a bid to boost food security and cut waste, some of the UK's biggest supermarkets and charities have joined forces to form a surplus food distribution body.
+Tesco, Sainsbury's and M&S are among 15 organisations that have come!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new study in Japan reveals the link between food waste and an ageing population, and how educational initiatives can help buck this trend.
+Japan is among the top food waste producers globally, split nearly equally between households!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Oslo startup Norwegian Mycelium has set up a subsidiary in Japan and launched an upcycling service to turn food industry sidestreams into sustainable proteins.
+In another sign of Japan's growing appetite for alternative proteins,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Several US states have introduced food waste bans. But of the first five, only one state's approach has worked, according to one study. But there's more than meets the eye.
+To curb the US's gnawing food waste problem, a number of states!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Infinite Roots and the Hamburg University of Technology have received a €2.6M grant from the German government to develop tech that transforms whey into a feedstock to grow mycelium.
+As mycelium protein mushrooms in popularity, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US cacao startup Blue Stripes has closed a $20M Series B investment round to develop superfood chocolates, with backers including Hershey's and celebrity chef Nick DiGiovanni.
+New York-based Blue Stripes, which tackles chocolate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+It should be mandatory for food producers in the UK to disclose how much goes to waste, a group of food businesses have told the environment secretary.
+With around 11% of Brits going hungry every year, the potential to address food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By diverting food waste, each food bank prevents as many emissions as 900 cars for a year, according to a new methodology designed to curb methane emissions.
+The food system has a methane problem.
+The greenhouse gas has contributed!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Zero Waste Asia - Green Queen Media,article,0.03791659078,26,290,199.546988
+https://www.greenqueen.com.hk/carbon-footprint-equivalent-label-on-food-products-pace/carbon-footprint-equivalent-label-on-food-products-pace-1/,false,"The content is a description of the Green Queen platform and its focus, not a news article reporting on a specific event.",carbon-footprint-equivalent-label-on-food-products-pace-1 - Green Queen,Courtesy: Loughborough University/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-01,23,carbon-footprint-equivalent-label-on-food-products-pace-1 - Green Queen,article,0.01725720095,26,170,199.546988
+https://www.greenqueen.com.hk/extended-reality-augmented-plant-based-meat-food/extended-reality-augmented-plant-based-meat-food-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",extended-reality-augmented-plant-based-meat-food-1 - Green Queen,Courtesy: Aleksandr Korchagin/Redefine Meat | Illustration by Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,extended-reality-augmented-plant-based-meat-food-1 - Green Queen,article,0.01707855939,26,169,199.546988
+https://www.greenqueen.com.hk/atlantic-natural-foods-loma-linda-bankruptcy-plant-based-acquisition/,true,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,Legacy Vegan Brand Behind Loma Linda Files for Bankruptcy,"Atlantic Natural Foods, owner of plant-based brands Loma Linda and Tuno, has filed for bankruptcy months after terminating an acquisition deal by Above Food.","# Loma Linda’s 135-Year Vegan Legacy Faces Uncertainty with Bankruptcy Filing
+
+3 Mins Read
+
+## Atlantic Natural Foods, the plant-based company behind Loma Linda and Tuno, has filed for bankruptcy months after withdrawing from a takeover deal by Above Food.
+
+In the latest example of the financial challenges facing the plant-based industry, one of the US’s foremost vegan food brands has filed for bankruptcy.
+
+Atlantic Natural Foods, whose portfolio of brands includes Loma Linda, Tuno, Chick’n, and Neat, sought Chapter 11 protection in the Eastern District of Louisiana earlier this month.
+
+It comes five months after the company mutually terminated an agreement to be acquired by fellow plant protein maker Above Food, citing rising food inflation, supply chain disruptions, and the impact of Covid-19.
+
+## Bankruptcy filing follows withdrawal from acquisition deal
+
+The roots of Atlantic Natural Foods have been around for a long time. The company itself was founded in 2008, predating giants like Beyond Meat and Impossible Foods, but Loma Linda was first established in 1890 by John Harvey Kellogg, the founder of Kellanova.
+
+Atlantic Natural Foods bought Loma Linda from its parent (then called Kellogg’s) in 2014, and has since expanded to over 25,000 stores in the US, plus 30 other countries.
+
+It sells canned plant-based alternatives like hot dogs, steaks, tuna and chicken from Tuno, Chick’n and Loma Linda (an umbrella brand that also offers plant-based meals). Additionally, it makes vegan egg and meat substitutes via its Neat line and a caffeine-free coffee alternative through the Kaffree Roma range, and has a dedicated foodservice brand called Modern Menu.
+
+The company, which has manufacturing plants in Nashville and North Carolina in the US, and Bangkok in Thailand, hasn’t provided a specific reason for its bankruptcy filing. It plans to reorganise its business over the next few months.
+
+In its petition to the district’s bankruptcy court, it listed $10-50M in assets and $1-10M in liabilities, with 100 to 199 creditors.
+
+The development follows Atlantic Natural Foods’s decision to pull out of an acquisition deal with Above Food, which was first announced in 2021. It was ascribed to the former’s “strategic realignment following a comprehensive evaluation of the evolving business landscape”.
+
+Had the $30M deal gone through, Atlantic Natural Foods would have become part of Above Food’s sprawling portfolio of 120 plant-based meat, dairy and baby food products and 17 unique grains and proteins, which are distributed at over 35,000 retail points in 29 countries.
+
+## Financial hurdles drive M&As in plant-based sector
+
+“Operating in the industry’s ever-changing landscape has not been without its challenges, but we remain steadfast in our commitment to resetting the standards for the years ahead,” Doug Hines, chairman of Atlantic Natural Foods, said after the agreement was terminated.
+
+“We are drawing on tried-and-true food preparation and supply methods that have withstood the test of time to meet the needs of our global consumers,” he added.
+
+The two companies said they would continue to maintain their collaborative ties, with Atlantic Natural Foods keeping its shares in Above Foods, while the latter will retain its interest in the Loma Linda owner.
+
+“This strategy allows us to reinstate our commitment to returning the company to its core principles, products and consumer while carrying out our mission of creating healthy food for the world in 2025 and beyond,” Hines said.
+
+The company’s future remains uncertain, in what is a volatile landscape for the plant-based industry. Sales and investment have dipped (the latter by 75% last year), while consumers have become concerned about ultra-processed foods, despite the misconceptions around this category and plant-based meat.
+
+These market challenges have led several companies to follow Atlantic Natural Foods’s path, with vegan pet food maker Wild Earth among the latest to file for bankruptcy. At the same time, these trends have fuelled M&A activity with companies like Wicked Kitchen, Deliciously Ella, Nuggs, Vertage, Blackbird Foods, and Allplants all being acquired in the last 12 months.",www.greenqueen.com.hk,2025-04-21,3,Loma Linda Maker Files for Bankruptcy After Pulling Out of Acquisition Deal,article,0.02543234744,51,212,199.546988
+https://www.greenqueen.com.hk/south-korean-muslim-federation-fatwa-lab-grown-cultivated-meat-halal/,true,Reports on a specific event (fatwa ruling on cultivated meat) in a news format.,Korean Muslim Federation Issues Fatwa Ruling Cultivated Meat As Halal,"The Korean Muslim Federation has issued a fatwa recognising that cultivated meat can be Halal, and Simple Planet is already pursuing the certification.","# Korean Muslim Federation Issues Fatwa Ruling Cultivated Meat As Halal
+
+4 Mins Read
+
+## South Korea’s largest Muslim organisation has issued a fatwa recognising that cultivated meat can be Halal if it meets certain requirements, with one startup already pursuing the certification.
+
+Cultivated meat can be considered Halal and consumed by Muslims, provided they’re sourced and produced in accordance with Halal standards, according to the Korean Muslim Federation (KMF).
+
+The KMF’s Halal Committee recently issued the world’s second fatwa recognising cultivated meat as Halal, following a similar ruling by the Islamic Religious Council of Singapore last year.
+
+A fatwa is a non-binding legal opinion based on Sharia law, and is an important guideline for Muslims on matters not specifically defined in the Quran.
+
+Korean startup Simple Planet has been looking to obtain Halal certification for its cell-cultured ingredients, an effort that will now be accelerated thanks to the ruling.
+
+## Simple Planet pursues Halal certification
+
+Simple Planet produces protein powders and unsaturated fatty acid pastes for cultivated meat products, and has established at least 13 different animal cell lines, including beef, pork, chicken, bluefin tuna, and lobster.
+
+Last month, it signed an MoU with the Halal Science Center at Chulalongkorn University in Thailand to integrate Halal Good Manufacturing Practices into biotech-powered food solutions, such as Simple Planet’s cell culture production system.
+
+The two entities will collaborate on Halal science and tech research via resource-sharing, joint academic programmes, and industry-led seminars. In addition, they will support student internships, faculty exchanges, and joint research initiatives to foster a cross-disciplinary approach to Halal certification.
+
+The startup developed an edible, serum-free culture medium using metabolites derived from probiotics, laying the groundwork for Halal adherence while potentially reducing production costs by 99.8%.
+
+“By developing cell-based ingredients that can be safely supplied without being affected by environmental factors and establishing a sustainable food production system, we aim to enhance accessibility to cell-based foods, contribute to food security, and help alleviate hunger worldwide,” said Simple Planet co-founder and CEO Dominic Jeong.
+
+The company has raised $7.5M from private investors and $8M in a government grant and is pursuing regulatory clearance in South Korea, which laid out a framework for the safety approval of these products last year. Working to make its products Halal-certified will open the company up to a bigger audience when it eventually gets to market.
+
+## Halal certification clears a significant market barrier
+
+Halal diets refer to food consumption in accordance with Islamic law. When it comes to meat, this means animals must be slaughtered in a prescribed way, and certain types of meat and byproducts – including pork and blood products – are prohibited.
+
+According to the KMF’s fatwa, a thorough inspection of production facilities and processes is required for final Halal certification. But it’s still a significant development that paves the way for local cultivated meat producers to enter the Halal market and attract Muslim consumers. There are around 200,000 Muslims in South Korea today, and 40% of them live in Seoul, data from the KMF shows.
+
+Globally, Halal consumers represent a quarter of the population, and the halal meat market is estimated to grow by 7% annually to reach $1.6T by 2032.
+
+Cultivated meat producers understand the opportunity. A 44-company survey in 2023 revealed that complying with halal requirements was a priority for 87% of the firms. A lack of resources outlining how products can adhere to such religious certifications remain a significant entry barrier, the study added.
+
+The fatwas in Singapore and South Korea follow similar advice from scholars elsewhere. In 2023, three leading Shariah scholars in Saudi Arabia told cultivated chicken maker Good Meat that cultured meat can be considered halal. A year earlier, the Assembly of Muslim Jurists of America adjudged cultivated meat as provisionally permissible by default, provided Halal criteria are followed.
+
+“More than a billion people around the world adhere to halal food standards, so for cultivated meat to make the leap from novelty to the norm, it is crucial that there are viable pathways to achieve this certification,” Mirte Gosker, managing director of the Good Food Institute APAC, said last year.",www.greenqueen.com.hk,2025-04-08,16,Korean Muslim Federation: Lab-Grown Meat Can Be Halal,article,0.02616695295,51,208,199.546988
+https://www.greenqueen.com.hk/compound-foods-minus-beanless-coffee-cocoa-free-chocolate/,true,Reports on a specific company's expansion and new product offerings in a news-like format.,This Fermentation Platform Lets Food Companies Adopt Beanless Coffee & Cocoa-Free Chocolate,US startup Compound Foods has expanded its tech platform to help food companies replace coffee and cocoa with beanless alternatives.,"# Bean-Free, Climate-Ready: Compound Foods Expands Sustainable Coffee & Cocoa Ingredient Platform
+
+5 Mins Read
+
+## US startup Compound Foods has expanded its tech platform to help food companies replace at-risk commodities like coffee and chocolate with bean-free alternatives.
+
+Coffee and chocolate may go well together, but things are not going all too well right now.
+
+Apart from red meat, no other foods generate as many greenhouse gases as cocoa and coffee beans. This accelerates climate change, which, in turn, hits these industries hard.
+
+Crop failures and low harvests are becoming increasingly common, leading to shortages of two commodities whose demand keeps rising. That has caused massive price hikes too – in 2024, both coffee and cocoa futures broke all-time records, and the cost will continue to remain high this year.
+
+It has necessitated food companies to look for alternatives. Take Barry Callebaut, for example – it’s the world’s largest chocolate supplier, but price and supply volatilities have pushed it to expand into cocoa-free alternatives. “Our non-cocoa solutions from precision-fermented sunflower seeds offerings… expand the portfolio of Barry Callebaut and offer all the variety of chocolatey experiences for our customers,” CEO Peter Feld told investors in its latest earnings call.
+
+With climate change posing a long-term threat to both the coffee and chocolate industries, several startups have been selling bean-free alternatives.
+
+San Francisco’s Compound Foods is one of them. Through its Minus Coffee range, the firm has been selling beanless brews in various formats – currently, it retails a functional instant oat milk latte geared towards women’s wellness.
+
+But now, the startup is expanding its solutions to fellow food businesses – which now have “tighter margins, unpredictable supply, and urgent reformulation needs” – and adding cocoa-free chocolate to the mix.
+
+## How Compound Foods makes its bean-free cocoa and coffee
+
+Compound Foods is offering the same tech platform it uses for Minus Coffee to alleviate the pressures felt by other companies too. “When I learned how vulnerable the supply chain really was, I felt compelled to ask: could we recreate the experience of coffee using more resilient ingredients, lower emissions, and food science?” said founder and CEO Maricel Saenz.
+
+It reverse-engineers the sensory and functional properties of at-risk crops like cocoa and coffee, and then reconstructs them through agricultural byproducts and underutilised ingredients – think seeds, cereals, and fibre. The firm has developed specific formulation and processing methods for each target ingredient, leveraging roasting, extraction and fermentation to attain the desired flavour and aroma.
+
+“We mapped over 800 compounds in coffee and built our formulation layer by layer,” explained Swetha Mahadevan, head of product at Compound Foods. “Our approach combines upcycling, domestic sourcing, and microbial science to deliver a product that tastes great and performs well.”
+
+But as the cocoa supply crisis became untenable in 2024, Compound Foods decided to fast-track the development of a cocoa-free alternative, which it claims delivers comparable taste and functionality with a more stable cost profile.
+
+The new B2B platform can slot into existing manufacturing pipelines, allowing companies to incorporate planet-friendly beanless ingredients without a costly reformulation process. Its coffee alternative is made from date, sunflower and grape seeds, carob, and chicory. It comes in concentrate, cold brew or instant formats, and can be used in ready-to-drink applications, cocktails, functional beverage mixes, snack bars, and foodservice offerings.
+
+Meanwhile, manufacturers can buy its bean-free cocoa as a powder to replace conventional cocoa entirely, or as an extender that can blend with it. Made from carob, mesquite, spent grain, sunflower lecithin, and cascara (the outer skin of the coffee fruit), it’s also mixed with vegetable fats to offer a chocolate compound.
+
+While cocoa and coffee already suffer from price instability, President Donald Trump’s tariff war has made things more uncertain. But Compound Foods sources and processes most of its ingredients stateside, reducing the “geopolitical and logistics risks that plague commodity markets”.
+
+## Can beanless coffee outperform conventional versions?
+
+The startup, which has so far raised $10M in funding, says its ingredient platform offers custom builds for customers, with the ability to tailor the solutions to meet specific nutritional, labelling, or caffeine targets.
+
+But do they live up to consumers’ taste expectations? If blind taste tests are to be believed, these products may just even outperform their conventional counterparts. In tests conducted by Purdue University, 60% of people preferred Compound Foods’ beanless coffee over premium brands like Blue Bottle and Stumptown.
+
+“Our goal isn’t to replace the specialty coffee or craft cacao we love,” insisted Saenz. “It’s to offer a sustainable, cost-effective alternative to the part of the industry that’s most vulnerable, commodity crops grown at scale, traded anonymously, and increasingly exposed to environmental and economic risk.”
+
+Global cocoa stocks have dropped to their lowest levels in a decade. Ivory Coast and Ghana – the two largest producers of the crop – have been the biggest victims, thanks to extreme weather, crop diseases, and reduced plantations in favour of illegal gold mining.
+
+Meanwhile, the area suitable for growing arabica coffee – roughly forming a ‘belt’ between the tropics – is shrinking, and could be cut in half by 2050. This puts it among the 60% of endangered coffee species, with experts suggesting that arabica could become extinct in the next 60 years.
+
+At the same time, chocolate is linked to vast amounts of deforestation, excessive water use, and high greenhouse gas emissions. Coffee isn’t far behind – its GHG impact is worse than pork, chicken, farmed shrimp, and cheese, and producing a single cup requires up to 140 litres of water.
+
+By contrast, Compound Foods’ beanless coffee uses 92% less land and 94% less water, while producing 86% fewer carbon emissions. It is among a number of players offering bean-free brews, including Atomo, Voyage Foods, Prefer, and Northern Wonder.
+
+Like Compound Foods, Voyage Foods and Prefer also make cocoa-free chocolate – as do Planet A Foods, Foreverland, Nukoko, Endless Food Co, and a host of others.",www.greenqueen.com.hk,2025-04-23,1,"Bean-Free, Climate-Ready: Compound Foods Expands Sustainable Coffee & Cocoa Ingredient Platform",article,0.03079971533,57,216,199.546988
+https://www.greenqueen.com.hk/the-worlds-first-cultivated-fish-fat-dives-into-the-cell-based-fat-category/,true,Reports on a specific event (ImpacFat unveiling cultivated fish fat) in a news-like format.,The World's First Cultivated Fish Fat Dives Into the Cell-Based Fat Category,ImpacFat has unveiled the world's first cultivated fish fat during the Big Idea Ventures Demo Day showcase underway in Singapore.,"# The World’s First Cultivated Fish Fat Dives Into the Cell-Based Fat Category
+
+3 Mins Read
+
+## ImpacFat has unveiled the world’s first cultivated fish fat during the Big Idea Ventures Demo Day showcase underway in Singapore.
+
+With a rich mouthfeel and increased nutrition profile, ImpacFat’s newly cultivated fish fat is the latest cultured fat poised to disrupt the alternative protein sector.
+
+The company is holding tasting sessions today for select participants following approval from the Singapore Food Agency. Tastings are taking place at the Big Idea Ventures’ 6th Demo Day happening at Singapore’s National Gallery, following the culmination of its five-month accelerator programs in Singapore, New York, and Paris. Big Idea Ventures is a leading impact investor in the food tech space.
+
+## The fat market swells
+
+“As a consumer, we may think that fat is bad and want to reduce our fat intake. However, ImpacFat wants the world to know that fat can be good too,” Mandy Hon, Managing Director, ImpacFat Pte. Ltd., said in a statement. “Since fat is essential in our diet, why not take the healthiest one? ImpacFat aims to give that healthiest fat that you will want to gain, while at the same time protecting the animals and environment. We can’t wait to let everyone taste our healthy and tasty fish fat,” Hon said.
+
+Fat cells play a key role in animal products, delivering mouthfeel and texture. In the case of fish fat, there are also beneficial oils including those in the omega category. ImpactFay says there has been a lack of focus on fat production, and it’s one of the biggest gaps in addressing consumer concerns about alternative protein.
+
+According to ImpacFat, its cell-based fat is rich in omega-3 fatty acids, which it says are more resistant to oxidation and other chemical or physical changes than conventional fish oils.
+
+The company also touts the sustainability of its products, free from the impacts overfishing is having on the world’s oceans and fish stocks. Like other cultivated products, ImpacFat’s fish fat requires fewer resources and produces fewer emissions than conventional animal products.
+
+## Redefining fat
+
+The cultivated fish oil delivers another benefit: the absence of heavy metals such as mercury, microplastics, and pathogens.
+
+“Consumers want alternative proteins that exceed the taste and nutrition profiles of the conventional meat and seafood they know and love—a standard most believe the sector has not yet achieved,” says Mirte Gosker, Managing Director, The Good Food Institute APAC—Asia’s leading alternative protein think tank. “The addition of cultivated fish fat, developed by expert-led startups like ImpacFat, could be exactly what’s needed to take such products to the next level.”
+
+ImpacFat has been the recipient of several awards including Grand Finalist at The Liveability Challenge 2022 and Winner of Asia-Pacific Agri-Food Innovation Summit pitch day 2022.
+
+The company joins a bevy of alternative fat producers using cell-based tech. Last month, German cultivated fat startup Cultimate raised €700,000 in a pre-seed funding round to bring its fat tech to the alternative protein sector. In October, U.K.-based Hoxton Farms closed a $22 million Series A funding round for its novel cultivated animal fat.
+
+*Lead image courtesy of ImpacFat.*",www.greenqueen.com.hk,2025-04-08,16,The World's First Cultivated Fish Fat Dives Into the Cell-Based Fat Category,article,0.02290681661,46,202,199.546988
+https://www.greenqueen.com.hk/colgate-palmolive-nopalm-ingredients-palm-oil-alternative-soap-bar/,true,Reports on a specific event (Colgate-Palmolive partnership) in a news-style format.,Colgate-Palmolive Bets on Fermented Soap Bar to Tackle Palm Oil Epidemic,Colgate-Palmolive has teamed up with NoPalm Ingredients to make a sustainable soap bar from a fermentation-derived palm oil alternative.,"# Clean Body, Clean Planet: Colgate-Palmolive Taps Palm Oil Alternative for Fermented Soap Bar
+
+4 Mins Read
+
+## Colgate-Palmolive has teamed up with NoPalm Ingredients to make a sustainable soap bar from a fermentation-derived palm oil alternative.
+
+Soon, you could be using soap made from food waste and fermentation. The climate kicker? It’s made from a palm oil alternative.
+
+Consumer goods giant Colgate-Palmolive is working with Dutch startup NoPalm Ingredients to make that a reality, building on a pilot project they completed in 2023.
+
+Based in Wageningen, NoPalm Ingredients makes a yeast-derived alternative to palm oil by fermenting agricultural byproducts. Producing this oil generates 90% fewer emissions and requires 99% less land, and can help decarbonise the food and personal care industries.
+
+Colgate-Palmolive has struck a multi-year partnership with the firm to scale up production of the sustainable oil for use in a next-generation soap bar.
+
+“While Colgate-Palmolive remains a strong advocate for responsibly sourced palm oil, we recognise the need for additional innovative solutions to meet future demands,” said Ebru Calero, senior director of sustainable sourcing and innovation at Colgate-Palmolive.
+
+The goal of the project is to create a soap entirely free of palm oil, but the current formulation may still contain certain additives or derivatives of palm origin.
+
+## A precursor to large-scale production
+
+Founded in 2021 by Lars Langhout and Jeroen Hugenholtz, NoPalm Ingredients’s proprietary fermentation process uses non-GMO yeasts and low-capex technology to convert local agricultural sidestreams (like potato peels and whey permeate) into yeast oils.
+
+These oils can be a “drop-in” replacement for palm oil – it costs the same, and manufacturers don’t need to reformulate their recipes. The technology is said to be asset-light and highly scalable, with the company achieving an industrial fermentation scale of 120,000 litres last month.
+
+In 2023, it participated in the 100+ Accelerator, a global programme that supports sustainability-focused startups, working on projects with Colgate-Palmolive and Unilever. Here, NoPalm Ingredients turned one of Colgate-Palmolive’s organic byproducts into a fermented oil for its soap bar brands, including Palmolive, Sanex, Irish Spring, and Protex.
+
+This is now being scaled up to pre-industrial levels, with a larger volume to be trialled on the CPG giant’s production lines. This will allow both firms to evaluate key metrics, such as stability, sensory attributes, and overall performance.
+
+This fermentation-derived oil is said to deliver “excellent stability, texture, and fragrance compatibility”. If it matches or outperforms the fats traditionally used in personal care, it would then pave the way for commercial scale-up and broader adoption.
+
+“Partnering with a globally recognised leader like Colgate-Palmolive is a testament to the commercial potential and credibility of NoPalm Ingredients’ innovative solutions,” said Langhout, NoPalm Ingredients’s CEO. “This collaboration marks a significant step toward scaling sustainable oil alternatives for mainstream adoption.”
+
+## Why palm oil needs to be phased out, and quickly
+
+Palm oil is found in more than half of the products you can buy in a supermarket, across virtually every category. It’s neutral in flavour, smell and colour, can withstand high temperatures, and functions as a natural preservative. While it’s an unbeatable ingredient for skincare and food products, palm oil is terrible for the planet.
+
+Globally, it accounts for 40% of total oil production, thanks to a tenfold increase since 1980, making up a $70 billion industry. But this has come at a major cost. Palm oil production is a major driver of tropical deforestation, the cause of nearly 20% of global emissions. Indonesia and Malaysia alone are home to 90% of oil palm trees – the former’s forests have been subject to wildfires emanating directly from palm plantations in 2019.
+
+Growing demand will speed up a form of mass deforestation that emits greenhouse gases while removing trees that would help absorb these very emissions. The industry is a threat to wildlife and linked with numerous human rights abuses. Indigenous communities have lost their lands and villages, and workers have been exploited with poor working conditions and pay.
+
+It underscores the need for innovations like NoPalm Ingredients’s oil, which generates 90% fewer emissions and requires 99% less land. British firms PALM-ALT and Clean Food Group, Estonia’s Äio, Dutch startup Time-Travelling Milkman, and Bay Area company Kiverdi (among others) are all working on sustainable alternatives to palm oil too.
+
+“Demonstrating innovations like NoPalm Ingredients’s oil at an industrial scale brings us one step closer to delivering on our no-deforestation and responsible sourcing commitments,” said Calero. This is also important because of the regulatory clampdown on deforestation-linked palm oil in the EU, the UK, and elsewhere.
+
+NoPalm Ingredients, which has raised $6.5M from investors, is not the only firm working to decarbonise soap. British material science firm Pangaia and skincare label Haeckels co-launched the Rewild Body Block in 2023, a limited-edition soap bar using C16 Biosciences‘s Palmless Torula oil. Canadian startup CleanO2, meanwhile, uses captured carbon and beer to make a climate-negative body soap. Elsewhere, Unilever-owned Dove introduced a range of oat milk soaps in the UK last year.
+
+*This story was updated on March 31, 2025 to clarify that the soap bar may not currently be free from all palm-derived ingredients.*",www.greenqueen.com.hk,2025-04-14,10,Colgate-Palmolive Unveils Soap Made from Waste-Fermented Palm Oil Alternative,article,0.02906404423,54,215,199.546988
+https://www.greenqueen.com.hk/zayt-bioscience-upycled-fruit-butter-precision-fermentation-fat-oil-kynda-tech/,true,Reports on a specific company's (Zayt Bioscience) new development and partnership in a news-style format,Zayt Bioscience: Turning Fruit Waste into Precision Fermentation Fats,"Having just emerged from stealth, Zayt Bioscience is using precision fermentation to upcycle fruit waste into planet-friendly fats and oils.","# Zayt Bioscience: Turning Fruit Waste into Precision Fermentation Butter
+
+4 Mins Read
+
+## Berlin-based biotech startup Zayt Bioscience is using precision fermentation to upcycle fruit waste into planet-friendly fats and oils. The company has just emerged from stealth and aims to begin fulfilling orders for its Zayt Butter by the end of 2024 thanks to a partnership with fellow Germans Kynda.
+
+Zayt is a new startup founded by Amr Aswad and Venkat Konasani, which taps into precision fermentation technology to valorise food industry sidestreams and make alternatives to climate-harming fats. The name ‘Zayt’ comes from the Arabic word for ‘oil’.
+
+It has just emerged from stealth mode with a prototype aimed at “disrupting the plant butter market”, in what is a patent-pending tech process. Backed at pre-seed by FoodLabs for an undisclosed amount, Zayt is currently raising seed funding as it looks to scale up and fulfill orders for its Zayt Butter by the end of next year.
+
+## A fruitful partnership
+
+Palm and soy – two of the largest oilseeds – account for 18% of all deforestation globally. This results in the upending of many livelihoods, with a domino effect on climate change and related weather disasters. Additionally, about a third of all food is wasted around the world, which represents an economic value of $1T.
+
+This is why Zayt wants to use up fruit waste and upcycle it into a fat alternative that’s better for the planet. Zayt Butter remains solid at room temperature – which is one of palm oil’s most sought-after qualities – and can be used for both food and cosmetic applications.
+
+Precision fermentation, which involves microbes taking over as tiny factories to produce different raw materials and food ingredients, is a nascent category. There are over 60 companies working with this technology across the global; supply chain. But Zayt argues that there’s a lag between the knowledge potential and the infrastructure when it comes to this sector.
+
+It’s a complex value chain, and companies need to depend on outsourcing certain elements of their production, which involves transfers of technology and project commissions that carry extra costs and challenges. This leads to a loss of momentum and slower innovation, as well as increased prices.
+
+To sidestep these issues, Zayt is entering into a partnership with German fermentation tech company Kynda, which offers plug-and-play bioreactors for alt-protein. Kynda says its tech substantially reduces capital and operational expenditure, enabling clients to produce al-proteins in-house with an easy-to-scale molecular system.
+
+Zayt believes its collaboration with Kynda stands out from the complex and expensive link-ups described above. The two startups are working together to support each other’s internal R&D goals and fulfill their own product roadmaps. This means the agreement allows for costs to be fairly distributed, with openly shared insights and collaborative solutions to overcome challenges at Kynda’s base in Germany.
+
+## Reducing costs and upcycling food waste
+
+Essentially, it allows Zayt to accelerate the launch of its fats and oils at lower prices and enables Kynda to translate its plug-and-play system to a wider range of applications. The latter is preparing to file for a Generally Recognised as Safe (GRAS) status in the US while building a 3,000-litre industrial fermentation unit and a new facility to extend R&D and production capacities as well as house its 10,000-litre bioreactor.
+
+Zayt co-founder Aswad calls the ongoing collaboration an “alliance”. It will be initially focused on scaling and optimising the low-cost production of sustainable fats and oils. “We are also working together to create a custom-made solution for Zayt’s unique bioprocess, which would not be possible with a traditional CMO [contract manufacturing organisation],” he says.
+
+“Thanks to the collaboration, we have fast-tracked our product development and are already testing with early customers in the alt-protein space, as well as skincare and haircare,” Aswad reveals. But since Zayt uses precision fermentation, its products will need to earn regulatory approval in the US before being allowed to launch to market.
+
+Zayt’s transformation of fruit waste into butter brings another similar startup to mind. Austria’s Kern Tec upcycles the pits of stone fruits like apricots, plums and cherries into oils and ingredients for plant-based dairy products. It raised €12M in a Series A round last month and launched a vegan cheese range made from its ingredient last week, under its consumer-facing brand Wunderkern.
+
+Meanwhile, fellow German startup Colipi is using precision fermentation to turn yeast into ‘Carbon Oil’ by using organic sidestreams as feed, similar to what Zayt is doing for its fats and oils.
+
+There are a host of companies working in the palm oil alternative space too, including Clean Food Group (UK), C16 Biosciences (US) and NoPalm Ingredients (the Netherlands). Meanwhile, like Zayt, researchers at Edinburgh’s Queen Margaret University and Estonian company Aïo also use byproducts from agricultural sidestreams to produce their alternatives to palm oil.",www.greenqueen.com.hk,2025-04-09,15,Zayt Bioscience: Turning Fruit Waste into Precision Fermentation Fats,article,0.0277497651,49,210,199.546988
+https://www.greenqueen.com.hk/agrig8-croppal-decarbonize-rice-production-asia-methane-emissions/,true,Reports on a specific event (AgriG8 investment) with news-style reporting,AgriG8 Bags Investment for Gamified App to Decarbonise Rice Production in Asia,"AgriG8 has received an investment for its gamified CropPal app, a digital platform to help rice farmers in Asia reduce methane emissions.","# AgriG8 Bags Investment to Decarbonise Rice Production in Asia with Gamified Platform
+
+4 Mins Read
+
+## Agri-fintech platform AgriG8 has received financing from Better Bite Ventures and The Trendlines Group to help rice farmers in Asia reduce methane emissions by up to 55%.
+
+Singaporean VC firm Better Bite Ventures and Israel’s The Trendlines Group have invested an undisclosed sum in AgriG8, a startup that supports Asian rice farmers in decarbonising their production methods.
+
+Some estimates suggest rice’s greenhouse gas emissions are nearly on par with the global aviation industry (around 2% of the global total). It also accounts for 10% of anthropogenic methane emissions, which is a shorter-lived, yet much more potent gas.
+
+So, reducing the climate footprint of rice is essential for governments and food companies in Asia to meet their net-zero targets. It’s because more than 90% of the world’s rice, meanwhile, is grown in Asia, but increasing temperatures could shrink yields of the crop by 40% by the end of the century.
+
+In China, extreme rainfall has reduced rice yields over the last 20 years. And in Vietnam, where rice generates more emissions than the entire transportation sector, almost 250,000 acres of land in the Mekong Delta – its rice bowl – is being taken out of production, partly due to climate change.
+
+“Decarbonising rice production is one of the focus areas for Better Bite’s investments,” said Michal Klar, founding partner at Better Bite Ventures. “Rice is one of the top sources of food and agricultural emissions in Asia-Pacific. We believe AgriG8 will help to accelerate deployment of methane-reducing farming practices, using their unique set of tech and finance tools.”
+
+## A gamified platform to incentive farmers
+
+Founded in 2021 by David Chen and Joshua Tan, AgriG8 works with “local farmer aggregators such as cooperatives and NGOs” to help farmers reduce emissions. It has built a gamified digital platform, CropPal, to receive data from producers, as well as finance and incentivise methane-cutting agricultural practices.
+
+“[The] CropPal platform consists of three components: the farmer-facing app, a dashboard for lenders and farm managers, and a background validation framework backed by machine learning,” Chen, who is the CEO of AgriG8, told Green Queen. “The app is deliberately gamified to reduce onboarding friction and to cater to a wider audience including farmers’ family members.”
+
+Gamifying the design offers a “fun and easy onboarding experience”, he explained. “Farmers could report their seeding approach, water management and nutrient management via CropPal,” said Chen. “By submitting quality data, farmers unlock real-world rewards like loan rebates. For instance, optimising water usage and verifying it through CropPal can directly translate into financial savings.”
+
+“We are thrilled to welcome Better Bite as our latest investor. Better Bite’s focus on decarbonising food and agriculture in Asia-Pacific is aligned with our mission. This investment will fuel our regional pilots of an inclusive financing solution that encourages sustainable practices among rice farmers and improves their livelihoods.”
+
+Asked what caught Better Bite’s eye, Klar said: “David Chen has deep knowledge about the rice ecosystem in the region, with over 15 years of hands-on experience across the rice value chain. Supporting rice farmers in Southeast Asia to introduce better practices and offer better livelihoods has been his life’s work.”
+
+Rice production is one of the five focus areas of Better Bite’s latest round of its First Bite funding scheme for food startups targeting climate solutions. “What we can do is provide that very first catalytic capital to amazing founders, who will go on and raise more funding to build impactful, transformative companies,” Klar told Green Queen in February.
+
+## How Asian rice farmers can reduce methane
+
+One of the proven practices being advocated by AgriG8 is alternate wetting and drying (AWD). The water management system entails farmers going through several wet and dry cycles, rather than keeping the paddy flooded the whole time.
+
+Farmers dig a measuring pipe in a corner and allow the water level to drop to 15cm below the soil’s surface, a level at which the roots are still submerged. The field is then flooded again at around 5cm level, and this cycle is repeated several times during the vegetative state of rice production.
+
+Paddies can create ideal conditions for methane-producing bacteria, but drying the field at regular intervals can suppress their activity and significantly lower emissions, while also saving water. Most importantly for farmers, AWD maintains yields, so they don’t need to be worried about productivity.
+
+This practice, combined with other solutions, can lead to a 55% reduction in methane emissions. AgriG8 has completed a pilot of its technology in central Thailand, with more trials to be held in Tra Vinh, Vietnam and Battambang, Cambodia during the next planting season.
+
+“The first pilot successfully demonstrated farmer adoption of CropPal, with 80% of participants averaging 21 entries per season,” said Chen. “This data will enable AgriG8 to model farmer behaviour and inform the next pilot in September, which will test a digital plus commercial incentive approach to drive climate impact.”
+
+AgriG8 is now also in discussions with several leading climate, food and agritech investors in the Asia-Pacific regions. Other startups innovating with future-friendly rice include Indian-American firm MittiLabs and France’s CarbonFarm, both of which use AI and satellite tech for carbon credits, though the efficacy of the voluntary carbon market has been called into question multiple times. Singapore-based Rize, meanwhile, buys seeds, fertilisers, and other inputs in bulk and sells them to farmers who implement AWD.
+
+*Disclaimer: Green Queen founder and editor-in-chief Sonalie Figueiras is a Venture Partner at Better Bite Ventures.*",www.greenqueen.com.hk,2025-04-21,3,AgriG8 Bags Funding to Decarbonise Rice Production in Asia,article,0.02960607944,53,206,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-6/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-2304-6 - Green Queen,Courtesy: Technical University of Denmark,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-6 - Green Queen,article,0.01682540835,26,174,199.546988
+https://www.greenqueen.com.hk/bill-gates-backed-c16-biosciences-palm-oil-alternative/,true,"Reports on a specific company's (C16 Biosciences) plans to launch a product, which is a factual event.",Bill Gates-Backed C16 Biosciences Will Bring Its First Palm Oil Alternative to Market Next Year,A sustainable alternative to palm oil can't come soon enough. C16 Biosciences says it's ready to make it happen with its first commercial product line launching next year.,"# Bill Gates-Backed C16 Biosciences Will Bring Its First Palm Oil Alternative to Market Next Year
+
+3 Mins Read
+
+A sustainable alternative to palm oil can’t come soon enough. C16 Biosciences says it’s ready to make it happen with its first commercial product line launching next year.
+
+C16 Biosciences, the Bill Gates-backed company producing oils and fats using biomanufacturing, is celebrating its first industrial-scale 50,000-liter fermentation with the launch of Palmless, its consumer brand platform.
+
+“The launch of Palmless is a big step forward in making a palm oil alternative a reality. Consumer brands have been seeking a palm alternative for years, but have lacked a real solution – until now,” Shara Ticku, co-founder and CEO of C16 Biosciences said in a statement. “Brands using Palmless in their products demonstrate they are making every effort to reduce their impact on climate change, and that consumers are demanding it.”
+
+## The problems with palm oil
+
+Palm oil is a contentious product. It’s widely used in about 50 percent of household products and food items. But it’s a leading cause of tropical deforestation across southeast Asia, displacing critically endangered species such as the orangutan. According to a 2020 study, laboratory analysis found drainage of young palm oil leads to a 50 percent increase in CO2 emissions.
+
+Demand for alternatives to palm oil across its many applications is on the rise, but few options exist aside from more ethical and responsible palm oil such as fair-trade or deforestation-free certified. Companies including Zero Acre Farms are working to develop cultured oils using fermentation. It raised $37 million in a Series A funding round earlier this year.
+
+Despite global efforts to reduce palm use and spread awareness about its impact, U.S. imports of palm have increased by nearly 30 percent in the last eight years. According to data from Grandview Research, the global palm oil market size was valued at $63.7 billion in 2021 and is expected to grow at CAGR of 5.1 percent through 2030.
+
+## Bringing the alternative to market
+
+“One of the reasons we invested in C16 was because we knew they had the potential to turn science into a commercial reality,” said Carmichael Roberts of Bill Gates’ Breakthrough Energy Ventures. The firm backed C16’s $20 million Series A in 2020. “Palmless becoming a challenger brand is an important next step as it will give consumers the power to choose products that do less harm.”
+
+C16 says Palmless will be able to fill the gap across consumer packaged goods including food items. C16 is planning to launch its first Palmless beauty items in 2023.
+
+“PalmlessTM is more than the start of commercial roll-out of C16 Biosciences’ technology. It’s also about holding manufacturers and brands to a higher standard: a better option is available,” Ticku said. “There are no more excuses.”
+
+*Lead image courtesy of Pexels.*",www.greenqueen.com.hk,2025-04-09,15,Bill Gates-Backed C16 Biosciences Will Bring Its First Palm Oil Alternative to Market Next Year,article,0.02214386284,45,202,199.546988
+https://www.greenqueen.com.hk/the-better-meat-co-mycelium-potato-meat-patent/the-better-meat-co-mycelium-potato-meat-patent-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",the-better-meat-co-mycelium-potato-meat-patent-3 - Green Queen,Courtesy: The Better Meat Co,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,the-better-meat-co-mycelium-potato-meat-patent-3 - Green Queen,article,0.01731676696,26,166,199.546988
+https://www.greenqueen.com.hk/actual-veggies-black-bean-burger-eurest-compass-group-catering/actual-veggies-black-bean-burger-eurest-compass-group-catering-1/,false,"The content is promotional and describes the Green Queen platform, not a specific news event.",actual-veggies-black-bean-burger-eurest-compass-group-catering-1 - Green Queen,Courtesy: Eurest/Actual Veggies/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,actual-veggies-black-bean-burger-eurest-compass-group-catering-1 - Green Queen,article,0.01736124919,26,168,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-solvable-syndicate-steve-simitzis/food-tech-vc-interview-solvable-syndicate-steve-simitzis-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",food-tech-vc-interview-solvable-syndicate-steve-simitzis-1 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-17,7,food-tech-vc-interview-solvable-syndicate-steve-simitzis-1 - Green Queen,article,0.0172448199,26,166,199.546988
+https://www.greenqueen.com.hk/carbon-footprint-equivalent-label-on-food-products-pace/,true,"This is an opinion piece discussing carbon footprint labeling, not a factual news report.",Opinion: Can Equivalent Carbon Labels Help Us Make Better Food Choices?,What's the best way to relatably communicate the carbon footprint of food products on their packaging labels?,"# The Banana Benchmark: Can ‘Equivalency’ Carbon Labels Help Us Make Better Food Choices?
+
+6 Mins Read
+
+## What’s the best way to relatably communicate the carbon footprint of food products on their packaging?
+
+What do a running man, a banana, and a footprint all have in common?
+
+No, it’s not the start of a bad joke, but each of these items has been used at one point or another to communicate risk to the public.
+
+The ‘Banana Equivalent Dose’ was developed in the mid-90s as a way for scientists to explain radiation levels to a population concerned about nuclear exposure. Bananas contain potassium, a naturally radioactive substance, albeit in very small amounts – approximately 0.1 microsieverts per fruit.
+
+This fact led to the evolution of a banana rating scale to help explain nuclear exposure in units that were more easily understandable by you and me – going for a dental X-ray? That’s 50 bananas’ worth of radiation. Flying from New York to London? 400 bananas. Heading to your scheduled mammogram? 20,000 bananas.
+
+What about living within 50 miles of a nuclear power plant? Surprisingly, that’s the equivalent radiation dose to consuming just one extra banana per year.
+
+## Making climate risks relatable
+
+This idea of communicating risk using intuitive units rather than raw statistics has latterly also been trialled by the food industry. For example, brands have experimented with adding ‘exercise equivalent’ labels to products explaining how much time you’d need to spend running or walking to burn off the snack that you just ate. This time, one banana is equivalent to a 20-minute walk. A bar of chocolate, on the other hand, will double your walk length, while a large pizza will cost you an 80-minute hike.
+
+And a similar approach has also been explored to explain the environmental risks associated with our diets. Here, research has looked into the benefits of communicating carbon emissions as a traffic light grading system, total values (an approach chosen by brands such as Oatly or Quorn), or simply designating items as ‘sustainable’ or ‘plant-based’.
+
+A little footprint icon or green leaf is often used on packaging and menus, while more recent research has looked into coloured food emojis as a more tangible alternative.
+
+## Equivalently effective labeling
+
+The intention here is to communicate an otherwise complicated idea in more relatable terms, enabling consumers to make more mindful food choices. But, the big question is: do any of these approaches actually work?
+
+When it comes to making healthier food choices, the research suggests that exercise equivalent labelling is indeed better than no labelling to help us cut the calories, but shows little benefit above standard numeric kcal information. For carbon footprints, fewer studies have looked into equivalent labels, although adding carbon information has been found to motivate more sustainable food choices in general. There is, however, no compelling evidence that one label format – i.e. colours, icons or numbers – is superior to any other. It’s all equivalent, it seems.
+
+## Clouds, coal or car trips?
+
+This leads us to the question: what is the most intuitive unit of carbon to communicate to the public? Should we be sticking with the numbers, or instead talking in terms of the size of a smoke cloud issuing from a factory chimney, the number of chunks of coal or even cans of carbonated drink that we have avoided when switching to more sustainable snacks?
+
+Perhaps not, although using equivalent values that more naturally fit our own ‘saving the planet’ mental schemas may help. For example, talking in terms of the activities that we are already doing to cut our personal environmental footprints, such as making fewer car trips or fewer laundry loads, recycling bottles or cans, or avoiding plastic bags.
+
+Some quick calculations (with the help of ChatGPT) suggest that switching out one average burger meal may be equivalent to avoiding 3 typical car trips or 2 loads of laundry, recycling 10 aluminium cans, or foregoing 155 plastic bags. While these figures require more accurate calculation, they do help put our dietary choices into the context of our daily efforts to live more sustainably.
+
+## Climate costs in micro-lives
+
+Previous health research can also inspire other ideas to enhance the impact of carbon labels. Personalising risk estimates or visualising consequences (as in the case of cigarette pack images) have been used with some success to change risky health behaviours.
+
+Other studies have tried to make risk more concrete and salient by communicating the minutes of your life that you will lose as a direct consequence of small, but cumulative bad habits. Smoking one cigarette will cost you 20 minutes of life, for example, while switching out 10% of your daily calories from beef to plant-based foods will save you 48 minutes.
+
+This concept of micro impacts might similarly prove valuable to describe the environmental impact of different items in more consequential terms. Relevant micro units here might be something like ‘days of extra AC you’ll need to pay for to combat extreme heat’ or ‘days that you’ll spend breathing in highly polluted air’ per steak consumed.
+
+## The promises and pitfalls of omni-labels
+
+Environmental experts will add further critiques of carbon labels, with debates ongoing regarding which impacts we should talk about (e.g. carbon, methane, water, biodiversity etc), the accuracy of calculations, and how to describe trade-offs between these impacts and other factors relevant to our dietary decision-making.
+
+As the ultra-processed food debate has revealed, not all sustainable food choices are healthy, while not all low-carbon products are sustainable on all the environmental impact metrics we may care about.
+
+It is here that the concept of ‘omni’ labels has been floated, as a way to communicate multiple health and environmental impacts wrapped into a single label or score. It remains to be seen whether cleverly designed versions of these labels will help consumers to make more value-aligned food choices, or whether they will just wash out the effect of a single compelling impact metric or lead to more overall confusion about what to eat.
+
+While describing the environmental impact of our food is a valuable way for businesses to engage consumers and support better choices, carbon ‘literacy’ amongst the public remains low, and for those consumers who value convenience, taste or price to a greater extent than sustainability, omni-labels may be a case of just too much information. For these shoppers, a solid carbon equivalent label, in whatever format, might prove effective at landing the intended point of ‘eat this, not that’.
+
+And if you’re thinking that reviving that banana benchmark might be a good way to go here, you may like to know you can eat almost 17 fruits to match the carbon footprint of one single beef burger.",www.greenqueen.com.hk,2025-04-03,21,Can Equivalent Carbon Labels Help Us Make Better Food Choices?,article,0.0325261436,56,221,199.546988
+https://www.greenqueen.com.hk/category/india-sustainability-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,India Latest Sustainability News - Green Queen,"Get the latest India sustainability headlines and breaking news from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# India
+
+Plant-based meat and egg alternatives in India meet the government's standards for 'high-protein' products, a new analysis has shown.
+In a country where food attitudes are driven as much by health as they are by religion, and four in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+India's new BioE3 policy puts alternative proteins and future food in sharp focus – what does the biomanufacturing strategy mean for this sector?
+On Saturday, India announced a biotechnology policy focused on the economy and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+India's Zydus Lifesciences has agreed to take a 50% stake fermented protein manufacturer Sterling Biotech from Perfect Day, with an animal-free dairy facility in the works.
+Californian precision fermentation startup Perfect Day has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Indian government has introduced over 100 high-yielding, climate-resilient varieties of crops for farmers, a group among the country's most vulnerable to global warming.
+India has unveiled 109 future-facing varieties of crops for an!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+India has released its annual Budget this week, with a climate finance taxonomy and spending on resilient crop varieties among the key takeaways for climate change and agriculture.
+This week, Indian finance minister Nirmala Sitharaman!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore's Umami Bioworks has partnered with two Indian entities as it aims to advance R&D and reach commercial-scale production for its cultivated seafood.
+Months after its merger with Shiok Meats, Umami Bioworks is looking to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+India's dramatic election results have confirmed a third term for Narendra Modi, but with a much-weakened mandate – is climate change to blame (or thank) for that?
+India stands third in the world for the number of billionaires and the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In the last week, two new centres dedicated to smart proteins have opened in Bengaluru, India, aimed at incubating alternative protein startups and helping them manufacture and commercialise their products.
+India has the third-largest!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The discrepancy between spending on food and luxury products by the rich and the less affluent in India is correlated to the climate impact too, with wealthier citizens accounting for a much larger environmental footprint.
+There's a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+This week, Indian food delivery service Zomato launched a Pure Veg Mode in its app for people to order from 100% vegetarian restaurants – but it has sparked intense debate about casteism and religious discrimination after announcing a!-->…
+
+Read More...
+
+Read More...
+
+India is joining the ranks of other southeast Asian companies to establish a regulatory framework for cultivated meat and seafood companies, who can then file a dossier to receive approval from its food safety authority to sell their!-->…
+
+Read More...
+
+Read More...
+
+Indian vegan bakery The Cinnamon Kitchen secured a ₹60 lakh ($72,000) investment from Aman Gupta on Shark Tank India. Landing the deal at 5% equity, the brand was valued at ₹12 crores ($1.44M), and is among a handful of other plant-based!-->…
+
+Read More...
+
+Read More...
+
+In a first-of-its-kind partnership, the Indian government is embarking on a project to create cell-cultured seafood with cultivated meat startup Neat Meatt Biotech.
+The ICAR-Central Marine Fisheries Research Institute (CMFRI) has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Good Food Institute (GFI) India has conducted a first-of-its-kind survey on consumer awareness, adoption and purchase behaviour for vegan meat and dairy in India. Here are 12 key takeaways.
+Two months after publishing its first!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+An increasing number of diaspora startups in the US are championing their South Asian heritage with offerings that pay homage to their culture while catering to a broad audience.
+When I lived in the UK, my bedroom was always known as!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In what is one of the largest acquisitions in the Indian plant-based sector, superfood player Nourish You has acquired vegan dairy brand One Good. Ahead of a planned Series A next year, CFO Radhika Datt pulls the curtain on the why and how!-->…
+
+Read More...
+
+Read More...
+
+At a major APAC food tech conference in Singapore last month, I spoke to four alt-meat founders from India, China, the Philippines and Australia to find out what Asian consumers want from plant-based meat products.
+Last month, as part!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by marketing activism group Clean Creatives explores how Asia's fossil fuel industry is failing communities in the region, using greenwashing techniques to shift the blame from its climate impacts. These include loyalty credit!-->…
+
+Read More...
+
+Read More...
+
+The Good Food Institute (GFI) APAC's first State of the Industry report highlights the funding rollercoaster that is alt-protein, Singapore's reputation as an innovation launchpad, barriers to the adoption of plant-based meat, and the!-->…
+
+Read More...
+
+Read More...
+
+Agrifood tech startups in Asia-Pacific saw an investment of $6.5B in 2022, a 58% fall from the year before – but agtech funding for farmers and primary novel food production increased by 24% year-on-year, according to a new report by!-->…
+
+Read More...
+
+Read More...
+
+Alt-protein think tank the Good Food Institute (GFI) India has just released its first State of the Industry report for the country and by all accounts, there is much to be optimistic about. We break down the seven key highlights from the!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,India Latest Sustainability News - Green Queen,article,0.03824457726,26,290,199.546988
+https://www.greenqueen.com.hk/plant-based-dairy-milk-market-switching-potential-survey/plant-based-dairy-milk-market-switching-potential-survey-3/,false,"The content is a description of the Green Queen platform, not a news article reporting a specific event.",plant-based-dairy-milk-market-switching-potential-survey-3 - Green Queen,Courtesy: Roland Berger,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-01,23,plant-based-dairy-milk-market-switching-potential-survey-3 - Green Queen,article,0.01730326067,26,168,199.546988
+https://www.greenqueen.com.hk/category/climate-change-asia/,false,Contains multiple articles with 'Read More' links rather than a single news article,Climate Change - Green Queen,"The best Climate Change Asia breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact media platform.","Browsing Category
+
+# Climate Change
+
+Over half of Americans identify beef as the most polluting food, and many are open to eating plant-based, but they need policy changes to support the shift.
+This story is part of The 89 Percent Project, an initiative of the!-->!-->!-->!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Swiss government has published its nutrition strategy for the next eight years, expanding the focus to sustainability, plant-based diets and food waste.
+Swiss citizens are eating too much meat, animal fat, sugar and salt, and very!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+The EU's production and consumption patterns require ""fundamental changes"" to reach its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+NoPalm Ingredients, a Dutch producer of sustainable yeast-derived fats, has rolled out a new brand amid its scale-up process, with its CEO arguing that palm oil substitutes are critical now.
+Smarter, circular alternatives to problematic!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eco fashion pioneer Pangaia has launched (gaia)PLNT Nylon, a sportswear capsule collection derived from a bio-based, fossil-free monomer.
+British material science firm Pangaia has unveiled its latest sustainable clothing innovation,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+French catering giant Sodexo is expanding its partnership with Greener by Default to roll out plant-forward menus at 400 hospitals in the US.
+To help Americans stay healthier, spend less money, and be kinder to the planet, Sodexo is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A rising number of festivals are going meat-free amid a wider sustainability shift in the live music industry, a new report has revealed.
+In a year when one British band set the Guinness World Record for the lowest-carbon concert of all!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+James Murdock, founder of circular tech firm Alchemy, argues that circularity isn't just good for the planet – it makes business sense too, and smart tech brands know it.
+The circular economy – the infrastructure by which we collect!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The European Investment Bank has provided Swedish agricultural cooperative Lantmännen with €50M in part financing for a pea protein isolate factory.
+Lantmännen, Sweden's largest farmer cooperative, has received a big boost from the EU!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+What's the best way to relatably communicate the carbon footprint of food products on their packaging?
+What do a running man, a banana, and a footprint all have in common?
+No, it’s not the start of a bad joke, but each of these items!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The EU Commission has answered calls to create a protein diversification strategy; parliamentarians say more definitive action is needed.
+After see-sawing on its commitments to a greener protein ecosystem, the EU has finally agreed to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Colgate-Palmolive has teamed up with NoPalm Ingredients to make a sustainable soap bar from a fermentation-derived palm oil alternative.
+Soon, you could be using soap made from food waste and fermentation. The climate kicker? It's made!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Grass-fed beef is as bad for the planet as the industrial version, and significantly more carbon-intensive than plant proteins, a new study has found.
+You may be eating grass-fed beef because you've been told it's better for the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Savor has launched its farm-free, carbon-based butter, which will appear on Michelin-starred menus this year, ahead of a Series B funding round.
+""Life on Earth is carbon-based, meaning both we and the food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The exacerbating effects of climate change could wreak havoc on human gut health, especially in middle- and low-income countries, according to a new study.
+The growing popularity of Ozempic, GLP-1-supportive food and drink products, and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British trip-hop band Massive Attack's music festival in Bristol last summer produced the lowest emissions of any concert ever, according to a new report.
+Nearly seven months after Massive Attack hosted 32,000 people at a music festival!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+None of the world's 20 largest retailers have set methane reduction targets, despite meat and dairy making up a third of their emissions, a new analysis has found.
+According to a new report focused on methane emissions, the world's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Climate change is already disrupting food supplies across the world, causing shortages and raising prices for consumers – here are six staples under threat.
+For those who find it sexy, your morning mocha could be in trouble. Or if,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In a decade, Omar Shihab and his team at Boca have pioneered how restaurants approach sustainability, championing local produce from a historically barren region.
+""In a way, we're living the future today,"" says Omar Shihab.
+He is the!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sara Burnett, executive director of non-profit ReFED, talks food waste in the US, state bans, and the ""profound impact"" of AI and Ozempic.
+Food waste in the US has reached a four-year high, reaching 73.9 million tonnes – or 31% of the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Using updated greenhouse gas metrics, a new study suggests that animal agriculture is the leading cause of climate change.
+As the US Department of Agriculture is hit with lawsuits from farmers over its decision to remove references to!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Climate Change - Green Queen,article,0.03769546728,26,290,199.546988
+https://www.greenqueen.com.hk/category/circular-economy/,false,Contains multiple articles with 'Read More' links rather than a single news article,Circular Economy - Green Queen,none,"Browsing Category
+
+# Circular Economy
+
+Based in Cologne, Vytal Global has raised €14.2M ($15.5M) in growth funding to fuel the expansion of its reusable food packaging solutions.
+German eco packaging startup Vytal Global has secured €14.2M ($15.5M) in investment to scale its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In partnership with an Italian premium fashion mill, Japanese materials innovator Spiber has produced cashmere blends and worsted yarn with its fermentation-derived Brewed Protein.
+Sustainable protein is on the rise in Japan.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As awareness about the environmental and welfare detriments of the textile industry grows, a new crop of startups is developing novel alternatives to change the way we dress and live.
+If things continue the way they are, the fashion!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Hong Kong-based charity Redress has announced the results of the 2024 Redress Design Award, with the top prize winner getting a chance to work with Tommy Hilfiger.
+Redress, the Asia-focused charity tackling the fashion industry's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Japanese eco materials startup Spiber has secured ¥10B ($65M) in funding to accelerate mass production of its fermentation-derived Brewed Protein for use in the fashion, automotive and personal care industries.
+In what is a major!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christina Dean, founder and CEO of Redress and The R Collective, speaks to Green Queen about the evolution of sustainable fashion, what she's learnt in her 17 years as an activist, and the impact of online shopping and e-commerce.
+A!-->!-->!-->…
+
+Read More...
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+Read More...
+
+What does the future look like for food tech? French consultancy DigitalFoodLab has released its annual State of FoodTech Trends report for 2024, distilling 28 directions in six 'mega-trends', including sustainable proteins, food is!-->…
+
+Read More...
+
+Read More...
+
+Slovenian startup PlanetCare has launched the second iteration of its microfibre-absorbing laundry filter, which can capture 98% of all pollutants from washing machine wastewater. Now made from recycled plastic, its cartridges are!-->…
+
+Read More...
+
+Read More...
+
+Greenwashing has become ubiquitous, especially on social media. But how can well-meaning netizens stay on top of what greenwashing is and what it isn't? Below, a guide to greenwashing: what is it, how to spot it, and how to avoid it.
+!-->!-->!-->…
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+Read More...
+
+Read More...
+
+Have we consumed our way to a climate crisis? Our entire economy is based on growth indicators and well, not all growth is good. That’s the underlying message of the degrowth movement—a term used to encapsulate political, social, and!-->…
+
+Read More...
+
+Read More...
+
+Packaging is one of the biggest contributors to plastic waste – but our modern society just can’t seem to cut it out. Can these companies help?
+Living packaging-free is no easy feat, with almost every product on supermarket shelves, at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In the fight against climate change and to support economic growth, the blue economy is perhaps the most important contender. But what is it, exactly?
+As climate change is already taking its toll across the planet, coastal communities!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new study suggests that we don't need to wait for techno-based solutions to make our food systems more sustainable.
+If there is a way to make our food systems more sustainable without having to wait for a technological miracle,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Italy has long been synonymous with luxury fashion and globally-recognised design talent. A new crop of Italian entrepreneurs are changing the discourse on what it means to create a fashion company in today's global markets, where!-->…
+
+Read More...
+
+Read More...
+
+The eco sneaker space? It’s booming with innovation, with designers now using waste to create new shoes.
+Sustainable fashion is all the rage right now. Brands are launching everything from low-carbon vegan kicks to recycled underwear.!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Matt Rogers, co-founder of the popular Nest Labs smart thermostat, is now putting his focus on food waste with the launch of a novel kitchen device called Mill.
+Mill is a kitchen device that dehydrates a range of food scraps not!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Is climate candy set to be the next food niche? LA-based PurePlus says yes. The startup launched its first consumer brand, Faves, in 2021 as a sustainable alternative to Starburst. Today, each packet of chews contains one serving of fruits!-->…
+
+Read More...
+
+Read More...
+
+What does the future hold for the luxury resale market? The future is bright, according to recent findings from McKinsey.
+McKinsey looked at the resale luxury market late last year. Consumer research was conducted in the U.S., EU and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Sustainability is a hot topic in fashion right now, as the industry grapples with its reputation as one of the most polluting in the world. Consumers, in search for more eco-friendly ways to shop, are looking for alternatives that leave!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Circular Economy - Green Queen,article,0.03705720517,26,291,199.546988
+https://www.greenqueen.com.hk/us-plant-based-survey-americans-beef-emissions-trump-rfk-food/,true,"Reports on the findings of a survey regarding American attitudes towards plant-based diets and government policies, which is a specific event.","Americans Would Eat Plants for the Planet, But They Need Policy Shifts","Half of Americans know beef is the most polluting food, and they're open to eating plant-based – but government support is crucial for them.","# Americans Know Beef is Bad for the Planet, And They Want Their Leaders to Talk About It
+
+4 Mins Read
+
+## Over half of Americans identify beef as the most polluting food, and many are open to eating plant-based, but they need policy changes to support the shift.
+
+**This story is part of The 89 Percent Project, an initiative of the global journalism collaboration Covering Climate Now.**
+
+Americans are hurting over the cost of beef to their wallets, and many also seem to know about its cost to the planet, a new survey has found.
+
+Beef is the most emissive food on the planet, generating twice as many greenhouse gas emissions as the next most polluting food, dark chocolate. When asked to rank five foods based on emissions, 54% correctly identified beef as the top emitter.
+
+That said, surprisingly, a fifth of respondents ranked vegetables as the top polluting food, and another 10% said tofu. This was followed by cheese (9%) and nuts (7%).
+
+Conducted by the Physicians Committee for Responsible Medicine (PCRM) and Morning Consult, the survey involved just over 2,200 adults and looked to explore Americans’ relationship with food sustainability ahead of Earth Day.
+
+The results show that despite the confusion about the climate impact of food production and the discontent around ultra-processed meat alternatives, nearly half of the respondents (46%) would consider a plant-based diet for the sake of the environment. Moreover, they’re willing to back policies that educate them and address the problem.
+
+## Consumers would eat plant-based despite climate confusion
+
+Globally, the overall food system is responsible for a third of all emissions. This is mainly due to animal agriculture, which accounts for nearly 60% of the sector’s GHG footprint. In fact, according to one study, meat and dairy production is the leading cause of climate change.
+
+According to the survey, more than half (54%) of Americans don’t know what foods contribute to greenhouse gas emissions, while only 9% know for certain. A Millennial postgraduate man who hails from the west, votes blue, and earns over $100,000 is most likely to be able to tell you which food items pollute the planet.
+
+The results are reminiscent of previous research demonstrating the disconnect between food and climate change in the US. In 2023, one poll showed that 40% of Americans didn’t believe consuming less red meat would help lower emissions, and months later, another survey found that 74% of them thought cutting out meat would have no impact on the climate.
+
+However, the PCRM-Morning Consult research reveals that 16% of consumers would “strongly consider” eating a plant-based diet to reduce emissions, and another 30% would “somewhat consider” it. While Gen Z and Black adults are among the least likely to identify which foods are the highest emitters, they’re the most receptive to eating vegan.
+
+## Americans want their government to step up
+
+The pollsters believe the findings exhibit the need for public education about agricultural emissions, with Gen Z and Black adults again the most supportive of policy changes that increase awareness about this.
+
+This is likely easier said than done, considering the vast climate cutbacks that have already occurred under a president who has a hard time believing climate change is real. Meanwhile, in his quest to Make America Healthy Again, Robert F Kennedy Jr has been singing the praises of raw milk and beef tallow while attacking more sustainable plant-based alternatives for being ultra-processed.
+
+The American public, though, agrees that federal food policies – like the national dietary guidelines – should discuss the impact of food on the planet. It’s a sentiment that 60% of the survey’s respondents agree with, and only 19% don’t. This has bipartisan support too, resonating with 77% of Democrats, 55% of independents, and 50% of Republicans.
+
+It’s a pertinent question, since the scientists who advise the USDA on the dietary guidelines have recommended cutting back red meat and prioritising plant-based proteins instead. It remains to be seen whether the government adopts these measures later this year.
+
+Most adults (59%) also agree that the government should incentivise livestock farmers to transition towards plant-based farming, a belief that rings true across party lines, income levels, races, and ages.
+
+However, a carbon tax on meat and dairy farming – like the one Denmark will begin in 2030 – is much more divisive. Two in five Americans agree that the livestock industry should be taxed to help offset climate change, but the same number disagree too. And one in five are unsure or neutral about this issue.
+
+According to PCRM, though, this has to do with the perception that those taxes will hurt their own pockets, underscoring that while planetary costs matter to Americans, their wallets likely matter more.",www.greenqueen.com.hk,2025-04-23,1,"Americans Know Beef is Bad for the Planet, And They Want Their Leaders to Talk About It",article,0.02665308364,52,209,199.546988
+https://www.greenqueen.com.hk/califia-farms-refreshers-flavored-plant-based-milk-drink/califia-farms-refreshers-flavored-plant-based-milk-drink-social/,false,"The content is promotional and describes the platform itself, not a specific news event.",califia-farms-refreshers-flavored-plant-based-milk-drink-social - Green Queen,Courtesy: Califia Farms,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-27,28,califia-farms-refreshers-flavored-plant-based-milk-drink-social - Green Queen,article,0.01733184185,26,167,199.546988
+https://www.greenqueen.com.hk/perfect-day-animal-free-dairy-milk-whey-lawsuit/all-rights-reserved-3/,false,"This is a website's 'About Us' page, not a news article.",All Rights Reserved - Green Queen,Courtesy: Perfect Day,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-18,6,All Rights Reserved - Green Queen,article,0.01717128508,26,167,199.546988
+https://www.greenqueen.com.hk/notco-ai-giuseppe-food-tech-kraft-heinz-not-company/,false,Reports on a specific event (NotCo's AI-driven food tech) with interviews and news-style reporting,Inside NotCo’s AI-Driven Food Revolution: Is This the Future of How We Eat?,"Chile's NotCo pioneered the use of AI in food. Its co-founders explain why they're doubling down on the B2B business, which is growing by triple digits.","# NotCo’s AI is Revolutionising the Food Industry – And Big Brands Are Eating It Up
+
+10 Mins Read
+
+## Chile’s NotCo pioneered the use of AI in food. Its co-founders explain why they’re doubling down on the B2B business, which is growing by triple digits.
+
+Karim Pichara has been working with artificial intelligence (AI) his whole life. “I always knew that AI was going to be a great thing – [but] not necessarily in the food space,” he says.
+
+The CTO of NotCo, the Chilean food tech startup he co-founded with CEO Matias Muchnick a decade ago, is sitting in the company’s office in San Francisco, speaking to Green Queen on a Zoom call in late February.
+
+“Back in 2015, I had this conversation with Matias,” he recalls. “He brought me this question: ‘Have you ever imagined what would happen if we create an AI technology, especially to formulate food?’ And I say: ‘How’s that? How do you actually formulate food?’ And he started telling me about what it takes to create a full formulation.”
+
+The two realised this was an empty space ripe with opportunity. Pichara went away to build some algorithms and scrape (some totally unused) data from the web. “My main assumption there was that all that data could be a proxy for flavour and texture. So I just created the first version of the algorithm that would generate these formulations,” says Pichara.
+
+“That was a generative AI for actual food formulas, without having any prior experience in the food space. And I think that was a good thing, because it was totally unbiased,” he adds. “We started producing those formulas [on a] kitchen-scale, and we liked the results: very crazy colours and flavours. And we said: ‘Well, we have something here.’”
+
+Fast-forward to 2025. NotCo is a unicorn with $400M raised from investors including Jeff Bezos. It’s a global leader in AI-formulated food tech, with a CPG division that makes everything from meat-free burgers and eggless mayos to plant-based milk and vegan protein bars.
+
+It is perhaps most well-known for its joint venture with The Kraft Heinz Company in the US and Canada, which has borne animal-free alternatives to classics like the blue-box mac and cheese, and Oscar Mayer hot dogs.
+
+As AI’s influence over our lives deepens, NotCo is doubling down on its pioneering work with the technology. Pichara outlines that this is not a food company; it’s a tech firm. And its path to profitability lies in providing AI-led solutions to food manufacturers across the world, including some of the biggest names in the space.
+
+## Why AI can change the game for food product developers
+
+Pichara notes that while traditional CPG companies would let the marketing and innovation teams decide what the next product should be, this can be a “very limited” approach.
+
+“What if you had an AI that would explore all the data in social media, all the products that are available out there, and could tell if we found a white space [if] there is a need for this type of product that is not available out there?” he posits.
+
+NotCo’s platform can generate innovative concepts and help humans decide what products to launch. “Let’s say the AI-assisted you in creating the concept of a very innovative product. Now you need to create a formula for that. And if you were just a human without any help or tools, you would have to go and try whatever you know from your experience,” says Pichara.
+
+“That is a super biased approach, because, in general… you might have a few 100 formulations of possible products that might be similar to the one you need to do.”
+
+The number of available combinations is “more than grains of sand on the Earth”, he says. This is where AI can do wonders, helping companies find the ideal formula for product development.
+
+“Imagine that you have the prototype and you need to scale it up. You need to make it functional again, you need to optimise the process. You need to rebalance ingredients. You need to change some of the ingredients, add some proteins, decrease sugar, and so on,” adds Pichara.
+
+“As a human, you would try to go step by step. But in general, it’s a multi-dimensional product that needs to be solved at the same time, because in food, if you decrease the sugar, you screw that flavour and texture,” he says. Likewise, finetuning the taste and texture could mean a shift in ingredient use and nutritional quality. AI, he explains, can help avoid this cycle and fast-track product development.
+
+## How does NotCo’s AI platform work?
+
+Pichara and Muchnick have dubbed their AI platform ‘Giuseppe’, after the Italian artist Giuseppe Arcimboldo, who painted human faces using vegetables.
+
+“Initially, the purpose of the technology was to create plant-based formulations that would mimic the flavour of animal-based ingredients,” says Pichara. “We felt like there was a lot of resonance between the artist and what we were trying to do.”
+
+NotCo’s Giuseppe is an AI system that complements the work of food scientists, chefs, product developers, from concept creation all the way to the final version of the formula. “[Ingredient] combinations are almost infinite, right? So you need an AI that guides you through the process of creating the prototype of the formula,” he says.
+
+When you’re trying to scale up, you quickly discover that processes that work well in the lab don’t necessarily perform the same way on a larger scale. “You need to take into account all those factors, and at the same time, you need to usually add or make sure that your prototypes have some functional properties,” outlines Pichara.
+
+If you’re making a milk alternative, for example, you’d want it to work in both hot and cold beverages, and sweet and savoury dishes. It needs to have a certain nutritional profile. The texture needs to be on point too.
+
+“With AI, you need to pose a new question where you’re saying: ‘I have this current formulation, and I need to achieve all these new properties,’” he says. “And you put them all together in the platform. Then you say: ‘Help me achieve those results,” and the platform will help you find the variables, optimise the process, rebalance ingredient proportions, [and] bring in new ingredients… to have the product at the level you need.”
+
+## Costs can be lowered, but that’s not the end game
+
+Does the use of AI bring in cost savings and better returns on investment? “I think you need to extend the entire development time for every single process and project. So every single development would have cost exponentially higher. And on top of that, [it’s] very likely we will never reach a solution,” explains Pichara.
+
+“We haven’t compared what it would have been doing an entire journey without AI, because we were, by design, an AI company from the very beginning,” he adds. “I don’t think a number can capture what would have happened if we were without [AI], because all our work streams were connected to the technology.
+
+“More than cost, it’s about the possibility of discovery. For example, when we launched the NotMilk, it was with pineapple and cabbage. If we didn’t use [the] technology, maybe we [would have] never ended up with that formulation.”
+
+Pichara further notes that NotCo wouldn’t have any business in the B2B domain if it weren’t for AI, which it uses to find product solutions for other companies. “It’s a binary thing: you don’t have the technology, you don’t have a business,” he says.
+
+## Industry giants using NotCo’s AI for better products
+
+Speaking of the B2B business, this is one of NotCo’s main areas of focus. “Today, we are working with most of the big players in the CPG industry, and all these companies need product improvement,” says Pichara. Among these are Mars, Mondelēz International, Nestlé, and, of course, Kraft Heinz.
+
+“Usually, they need better nutritional labels, [and] more cost-efficient formulations. Regulations are changing all the time. Governments are pushing towards having better products from many aspects. That’s great for us, because these companies need to improve and renovate their portfolio,” he says.
+
+These companies’ traditional R&D process can take three to five years to update products – NotCo’s tech cuts that time to just three to four months.
+
+“Now, we have several projects with all these companies that are related to reformulation and end-to-end product creation. So we have a few products with some companies in Latin America, and also in the US and in Europe, where we are building entirely new concepts for them,” Pichara says.
+
+Submerging its AI tech in other companies is a “great vehicle” to grow its impact, since it isn’t just constrained to NotCo’s own consumer brand. “We’re doing that in two ways. Some companies are just coming to us and saying: ‘You just develop this product entirely, or you just take care of improving this, and we are not using your technology,’” he suggests.
+
+“But we’re also offering the possibility to other companies to directly adopt our technology within their R&D processes, so they can improve their products.”,
+
+## More products in development with Kraft Heinz
+
+While NotCo’s B2B business is seeing triple-digit growth globally, it’s just one part of its expansion plan. The company has its sights on its Latin American CPG division. “We are already the biggest player in the continent in the alternative protein category,” Muchnick tells Green Queen via email. “We are expanding into the snacking category, launching a fast-growing platform of functional snacks.”
+
+The other growth focus is the joint venture with Kraft Heinz. NotCo handed over its CPG business in the US and Canada to the food conglomerate last year, with products like NotMilk now only available online. In these markets, NotCo’s retail presence now occurs in the form of the co-branded products with Kraft Heinz.
+
+“Leveraging Kraft Heinz’s amazing capability to operate at scale is unmatched. Therefore, hopping on this operating system made total sense for our business and theirs,” explains Muchnick.
+
+“The Kraft Heinz joint venture was able to launch",www.greenqueen.com.hk,2025-03-26,29,Inside NotCo’s AI-Driven Food Revolution: Is This the Future of How We Eat?,article,0.04270861079,77,204,199.546988
+https://www.greenqueen.com.hk/thrilling-foods-patents-its-fat-streaked-vegan-bacon/,true,Reports on a specific corporate action (patent) with news-style reporting,Thrilling Foods Patents Its Fat-Streaked Vegan Bacon,Portland-based Thrilling Foods says it has earned a patent for its 'world's first' fat-streaked vegan 'bakon'.,"# Thrilling Foods Patents Its Fat-Streaked Vegan Bacon
+
+3 Mins Read
+
+Portland-based Thrilling Foods says it has earned a patent for its ‘world’s first’ fat-streaked vegan ‘bakon’.
+
+Patents are rare in the plant-based meat category, says Thrilling Foods, but the young company’s “protein-bound fat” streaks have satisfied the U.S. patent office, the company says. Thrilling says international patents are also on the way.
+
+A breakthrough tech allows Thrilling to reproduce the flavor and texture of pork bacon with plants. Like conventional bacon, this one is marbled with fat from plant-based sources that provide texture and flavor.
+
+The patent announcement comes after Thrilling was chosen as one of 17 companies to receive pre-seeding funding and mentorship from Big Idea Ventures’ food accelerator program last month.
+
+## Breakthrough tech for vegan bacon
+
+The product, which is both low carb and high protein, was created by David Jones, a cook and culinary innovator. He says he developed the product during covid lockdown.
+
+Thrilling’s vegan bacon is the only dry salt and smoke-cured plant-based bacon on the market. “If it’s not cured, it’s not going to taste right,” Jones says.
+
+The dispersion of fat and protein allows the vegan bacon to cook like conventional pork bacon. Thrilling says its protein structure holds the fat within the protein structure, releasing it only during cooking from the outside in, much like the way animal fats are released during cooking.
+
+Despite its similarities to conventional bacon, Thrilling says its Bakon is healthy; conventional bacon along with other processed meats have been classified as carcinogenic by the World Health Organization.
+
+In addition to its plant-based ingredients, Thrilling’s Bakon is made from non-GMO soy milk, and RSPO-certified palm oil, meaning that it’s free from oil linked to deforestation.
+
+## Vegan bacon demand
+
+The patent comes as the company is aiming to meet the growing demand for plant-based bacon, and specifically, demand for Thrilling’s vegan Bakon.
+
+Thrilling isn’t just offering an option for vegans; 66 percent of its repeat customers self-identify as omnivores, the company says.
+
+The company says its recent funding is allowing it to increase its production to 2,000 pounds per day, which will help accelerate its placement in more stores nationally.
+
+Thrilling is only available in 200 U.S. locations at present, but the company says its vegan bacon is already the eighth-ranked vegan breakfast meat in high-end health food shops despite only being stocked in three percent of stores nationwide.
+
+*Lead photo courtesy of Thrilling Foods.*",www.greenqueen.com.hk,2025-04-08,16,Thrilling Foods Patents Its Fat-Streaked Vegan Bacon,article,0.02148343252,50,201,199.546988
+https://www.greenqueen.com.hk/c16-biosciences-palm-oil-alternative-palmless-bill-gates/,true,Reports on a specific event (funding for a company) in a news-like format.,C16 Biosciences Earns Gates Foundation Grant for Palm Oil Alternative,"Palm oil alternative startup C16 Biosciences has earned a $3.5M grant from the Bill and Melinda Gates Foundation, plus $1M in equity funding.","# C16 Biosciences: Palm Oil Alternative Startup Receives $4.5M in Funding, Including by Gates Foundation
+
+5 Mins Read
+
+## New York-based C16 Biosciences has received a $3.5M grant from the Bill and Melinda Gates Foundation, in addition to a $1M investment in October, to expand its Palmless platform and accelerate its path to regulatory approval.
+
+C16 Biosciences, which makes precision-fermented palm oil alternatives, has earned fresh funding in the form of a $3.5M grant from the Gates Foundation, as well as a $1M equity investment by Elemental Excelerator in October, bringing its total funding to $34M.
+
+This isn’t the first time Bill Gates has backed the company financially, his VC fund Breakthrough Energy Ventures led C16’s $20M Series A round in 2020. C16 aims to use the latest investments to continue the growth of its palm oil alternative platform, Palmless, create a proof of concept for products for the food and personal care industries, and advance regulatory approval.
+
+“C16 Biosciences is taking pivotal steps to scale sustainable solutions, starting with palm oil alternatives for consumer products and food,” said Elemental Excelerator founder and CEO Dawn Lippert. “This is an excellent example of how innovation can reshape industries, in this case by replacing an ingredient that is a major contributor to deforestation and the displacement of Indigenous communities.”
+
+## C16 Biosciences aims to replace palm oil in the food industry
+
+Founded in 2017, C16 employs precision fermentation to make sustainable and ethical alternatives to palm oil, with a biomanufacturing process that leverages yeast instead of plants. It plans to use the grant funding from the Gates Foundation to expand its consumer brand platform Palmless – which was unveiled in 2022 – by creating food-grade fats and oils via “next-generation”, non-agriculturally derived feedstocks.
+
+To be received over three years, the capital will allow C16 to hire additional R&D staff to support its “novel approach to food security”. The startup says it can unlock a circular economy model that can produce food products and ingredients without dependence on arable land.
+
+The company first began with products for the beauty industry under the Palmless brand, creating Torula oil, which is said to be nearly chemically and functionally identical to palm oil. A USDA BioPreferred-certified oil, it was the base ingredient for the Palmless Save the F#$%ing Rainforest Nourishing Oil, as well as the Rewild Body Block, a soap bar jointly developed by Pangaia and Haeckels. Both these products sold out within 24 hours.
+
+A Best Cell-Based Ingredient winner at FoodBev’s World Cell-Based Innovation Awards 2023, C16 now wants to focus on the food industry. “Creating better oils and fats for use in food has been a critical part of our company’s ambition and strategy from day one, but we’ve waited strategically for the right moment to enter the market,” said C16 co-founder and CEO Shara Ticku.
+
+“Now that we’ve scaled our manufacturing to commercial-scale production and begun generating revenue in the personal care industry, we are ready and eager to expand our solution’s application set to produce high-performance, scalable ingredients for food,” she added. To advance the startup’s efforts, it will use the $1M investment from Elemental Excelerator to pursue FDA Generally Recognized as Safe (GRAS) status.
+
+The company’s feasibility studies have showcased how its oil can work as a deforestation-free replacement for palm oil in foods like ice creams, chocolate and bakery items. C16 is also looking into dairy products and spreads, proteins, infant formula and nutraceuticals, with plans to extend into the home and personal care categories via products like laundry detergent, shampoos and surface cleaners. It has already collaborated with “dozens of beauty brands” to launch products this year.
+
+## Palm oil alternatives crop up globally
+
+Palm oil – present in half of all supermarket items, across every category – is a major driver of tropical deforestation, with 90% of the world’s palm oil trees located in the rainforests of Indonesia and Malaysia. One estimate suggests that tropical deforestation is responsible for nearly 20% of all GHG emissions annually.
+
+As the most widely produced oil in the world – accounting for 40% of the total – its production has increased tenfold since 1980, and is set to grow by another 50% by mid-century. The high demand has led to rainforests being cleared and various species killed to make way for palm plantations. Additionally, the industry is linked to human rights abuses, with Indigenous communities losing their lands and villages, and workers exploited with poor working conditions and pay.
+
+But palm oil is ubiquitous in the food industry, thanks to its unique characteristics. It works as a natural preservative, has no taste, smell or colour, is solid at room temperature (owing to the high saturated fat content), and can withstand high temperatures. ). “Palm-based fat works particularly well in bakery products due to its composition, taste and mouthfeel. For example, it helps produce cakes which are light, with a good taste profile which has a pleasant mouthfeel,” explains Catriona Liddle, a scientist at Edinburgh’s Queen Margaret University.
+
+She co-led the development of PALM-ALT, a plant-based fat made from food industry sidestream ingredients that she describes as the “holy grail” of palm oil substitutes. It’s a burgeoning category aiming to disrupt a $70B industry, with a host of startups coming up with new innovations. Fellow British firm Clean Food Group, for example, is making a fermentation-based palm oil alternative too.
+
+In Europe, Estonian startup Äio uses byproducts from agricultural sidestreams for its version – like PALM-ALT – while Dutch company NoPalm Ingredients makes use of waste feedstocks like discarded produce and peelings to make its microbial-fermented substitute. Also in the Netherlands, Time-Travelling Milkman employs sunflower seeds to make a fat alternative that can replace palm oil in various applications. And German alt-chocolate producer ChoViva is working on a palm oil alternative as well.
+
+In the US, Bay Area firm Kiverdi is making a sustainable substitute to palm oil using captured carbon, and Wisconsin-based Xylome has developed a yeast-derived alternative called Yoil. Meanwhile, the offering by San Diego’s Genomatica – backed by Unilever – is suited for personal, home and cleaning products, and Ohio-based Locus Ingredients’ alternative is similar, using fermentation to replace palm-based ingredients and chemical surfactants.
+
+Finally, scientists at Singapore’s Nanyang Technical University are working on replacing palm oil with microalgae fat, which is said to have better health and eco credentials.
+
+“When we look at the problems associated with the palm oil industry – from deforestation to greenhouse gas emissions – creating a viable alternative in food represents a tremendous opportunity to make a real impact,” said C16’s Shiru.",www.greenqueen.com.hk,2025-04-09,15,C16 Biosciences Earns Grant by Gates Foundation for Alt-Palm Oil,article,0.03219360838,52,220,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-umiami-vegan-chicken-fillet-supreme-2/,false,"The content is a description of the Green Queen platform, not a news article.",heura-swap-umiami-vegan-chicken-fillet-supreme-2 - Green Queen,Courtesy: Heura Foods,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-umiami-vegan-chicken-fillet-supreme-2 - Green Queen,article,0.01714074059,26,170,199.546988
+https://www.greenqueen.com.hk/compound-foods-minus-beanless-coffee-cocoa-free-chocolate/compound-foods-minus-beanless-coffee-cocoa-free-chocolate-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",compound-foods-minus-beanless-coffee-cocoa-free-chocolate-1 - Green Queen,Courtesy: Compound Foods/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,compound-foods-minus-beanless-coffee-cocoa-free-chocolate-1 - Green Queen,article,0.01731931938,26,170,199.546988
+https://www.greenqueen.com.hk/plant-based-food-meat-dairy-jobs-economy-growth-gdp/,true,"Reports on a specific study and its findings about the potential economic impact of plant-based food, presented in a news-like format.","This One Change Could Create 70,000 Jobs in the US","Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate.","# Protein Shift: This One Change Could Create 70,000 Jobs in the US
+
+5 Mins Read
+
+## Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate.
+
+Can growing and eating more plants equal more jobs? That’s the central argument from a new report suggesting that the US could create tens of thousands of roles and witness an economic boost by simply making plant-based food more common.
+
+While only around 5% of Americans identify as vegan or vegetarian, strengthening the economy is the policy priority for 73% of them. Nearly half (49%) say improving the job situation should be top of mind of the president and Congress.
+
+Analysis from BW Research Partnership and Faunalytics suggests that over the next 15 years, making plant-based milk, meat and eggs a more regular occurrence in shopping carts can bolster employment and economy alike.
+
+The researchers compared two scenarios – one with a moderate shift towards vegan products and another with a more significant transition – with the rate at which these foods are consumed today.
+
+With moderate growth, the US could see thousands of new jobs, with the affected industries contributing 0.3% more to the GDP, 0.2% more to total tax revenues, and 0.4% more to the overall labour income. But under the larger growth model, the country would open up tens of thousands of jobs, with the industry’s GDP share up by 4%, tax revenue by 2%, and labour income by 4%.
+
+“Despite the prevalence of animal products in US diets, the continued dominance of animal agriculture is not integral to the health of the country’s economy,” lead author Zach Wulderk wrote. “Indeed, this analysis predicts that the economy may perform better if the US moved away from animal agriculture.”
+
+## Moderate growth of plant-based foods only brings minimal change
+
+According to SPINS data crunched by the Good Food Institute, plant-based milk takes up a 14.5% share in the overall milk industry. Meat alternatives, meanwhile, comprise 0.9% of the market, and vegan eggs are responsible for a 0.4% share of their respective category.
+
+Under this new report’s moderate growth scenario, the market shares of plant-based milk, meat and egg would be 20.8%, 1.8%, and 0.8%, respectively. It would mean that Americans spend $4.4B on non-dairy milk, $2.5B on meat analogues, and $90M on chicken-free eggs.
+
+However, this would only have a minimal impact on the US economy, despite sales of plant-based milk growing by 40% and meat and egg alternatives selling twice as fast. The affected industries would require over 7,000 more jobs than in the baseline scenario, making the change in employment negligible, according to the authors.
+
+The most affected industry is plant-based agriculture, which would see 13,000 new jobs as key inputs like soybeans would need to be scaled up. Meanwhile, the construction sector would add nearly 2,200 jobs in line with this capacity expansion. On the other hand, livestock farming and non-plant-based manufacturing would lose about 5,600 and 3,100 jobs, respectively.
+
+As things stand, industries affected by plant-based food would contribute $216B to the national GDP, and this would only rise to $217B with moderate growth. This minimal change is also seen in total labour income, which would increase by just $440M under this scenario.
+
+“Despite being small percentages, each of these changes represents tens of millions of dollars or more,” the report noted. “They show that the ripple effects of a small increase in the popularity of plant-based foods can have noteworthy benefits to the US economy and government revenue.
+
+## Significant expansion of plant proteins key to economic benefits
+
+The true potential of a plant-based transition can be seen under the more optimistic growth model. Here, plant-based products would account for half of the milk market, surpassing $10B in annual sales, and the share of vegan eggs would rise to 6.4% with $680M in sales.
+
+Meat analogues, meanwhile, would rack up over $20B in sales with a 14.5% share (which means they would be as popular 15 years from now as plant-based milk is today).
+
+All this would point to a remarkably different average American diet, which would result in nearly 70,000 new jobs (a 3.45% increase from the baseline). Plant-based agriculture would add 137,000 roles, though this would come at the expense of animal agriculture and its related manufacturing sector, which would lose a combined 100,500 jobs.
+
+In addition, this scenario will help boost these industries’ GDP contribution to $224B. While this is just a tiny fraction of the total GDP (which was $29T in 2024), each scenario still accounts for well over $200B, making plant-based food’s contributions “still quite sizeable”.
+
+Significant growth in plant-based consumption would also help increase labour income by $4.95B, reaching a total of $126.2B. “A larger shift toward plant-based eating would result in comparably larger positive changes in economic indicators,” the study read. “The more plants the US eats, the more its economy will grow.”
+
+## Some fallout is unavoidable, though policy support can ease the transition
+
+The researchers pointed out that plant-based jobs may not be interchangeable with those in the animal agriculture industry. For example, most of America’s milk comes from California, Wisconsin, Idaho, Texas and New York – but plant-based producer Oatly only has facilities in Utah, Texas and New Jersey.
+
+“Workers who lose their jobs in California or Wisconsin can’t simply relocate to Utah to take a job at an Oatly facility there,” they said. “On the agricultural side, someone who has spent their life working on chicken farms in Arkansas can’t simply pivot to oat farming in Minnesota – the skills required in the non-plant-based milk industry may be quite different from those needed in the plant-based milk industry.”
+
+So even if the total number of jobs increases with the protein transition, some workers will be negatively impacted, which the report called an “unavoidable result of reshaping the economy”. That said, building plant protein factories and providing training in areas already home to animal production could allow for an easier transition.
+
+Support from stakeholders at the federal, state and local levels is therefore crucial. The report said industry advocates should lobby policymakers and business leaders to invest more in plant-based R&D to make these products tastier, cheaper, and more accessible, as well as craft policy proposals and encourage public opinion in favour of animal-free diets.",www.greenqueen.com.hk,2025-04-07,17,"More Plants, More Jobs': How A Protein Shift Can Boost the US Economy",article,0.03102269483,56,202,199.546988
+https://www.greenqueen.com.hk/algae-cooking-club-microalgae-oil-daniel-humm/,true,"Reports on a specific product launch (algae oil) and features a chef's endorsement, presented in a news-like format.",Daniel Humm Loves Algae Cooking Club's New Fermented Oil,Novel fats are all the rage now – and one company is banking on algae and fermentation to produce an oil that even Daniel Humm loves.,"# Can Microalgae Change the Way You Use Fat Forever? This Michelin-Starred Chef Thinks So
+
+5 Mins Read
+
+## With seed oils on the back burner and olive oil questioned for its climate impact, one company is banking on microalgae, and to convince you, it has sought the help of a three-Michelin-starred chef.
+
+We’re having a fat moment. People are developing newer oils with novel ingredients that are better for you and the planet, in a bunch of different ways. Some are literally using air, others yeast, and yet others leveraging produce scraps.
+
+Now, it’s time for algae. Soon to launch in the US, Algae Cooking Club will introduce the only algal oil on the market (and the second-ever). And there’s one common thread running among all the oils mentioned here: fermentation. The Delaware-based brand uses the same process you brew beer with, but instead of adding yeast to wort, it adds sugar to microalgae.
+
+The result is a neutral oil high in smoke point (535°F/280°C), omega-9 fatty acids and sustainability credentials. But it’s not really the health and planet-friendliness that the brand wants to promote – for Algae Cooking Club, it’s the taste, the ‘chef-led’ aspect.
+
+And who better to do that with than Daniel Humm, who sits atop the highest of echelons in the culinary world and has always been the talk of the culinary world – but even more so since his famous decision to turn his three-Michelin-starred restaurant Eleven Madison Park mostly vegan in 2021. Humm has hummed about sustainability and lower-impact cooking even more since then, and has duly signed on as Club Culinary Officer for the algae oil brand.
+
+## The climate and health aspects of microalgae
+
+Founded in April 2023, Algae Cooking Club works with a manufacturer in Brazil, which ferments microalgae to produce the fat. Using sugar as a feedstock, the algae grows in bioreactors, which means the company doesn’t need to harvest algae from natural habitats. In just three days, oil makes up 80% of the algae’s content by weight.
+
+This then undergoes an expeller pressing process, which is similar to how you’d squeeze olives for oil, separating the fat from the biomass. The rapid process makes the oil very suitable for industrial-level scalability. The result is a light, neutral oil with a hint of a buttery note, and a rich, rounded, non-greasy mouthfeel. “Slight buttery, hazelnut bouquet at the end,” describes the company.
+
+There are multi-pronged benefits presented by Algae Cooking Club’s oil. First, there’s the sustainability aspect. The company’s own life-cycle assessment (LCA) has shown that algae have roughly half the carbon emissions of avocado, canola or olive oil, while it used an LCA carried out by TerraVia (formerly Solazyme) – the first company to produce algae oil under the Thrive brand, which has since discontinued – to reveal that algae oils over 250 times less water than olive oil, and that one hectare of land can produce over 12 times more of the former than the latter.
+
+In fact, cooking oil crops are among the biggest drivers of deforestation globally, while climate change effects have driven prices up – olive oil is twice as expensive as it was a year ago. Algae Cooking Club’s oil is also packaged in what it says is an infinitely recyclable aluminium bottle, but there are no functional compromises here: the company has included an insert in the bottle to enable a controlled pour.
+
+Then there’s the health credentials. Microalgae are known to produce heart-healthy fats, and this oil has a high density of omega-9 fatty acids (93%). This is much higher when you compare it to olive or avocado oil, whose omega-9 composition is around 70%. Plus, the algae oil contains 75% less saturated fat and only a fraction of the omega-6 fats, which contain linoleic acid, a compound linked to increased inflammation.
+
+This is also why many restaurants are ditching seed oils, which have developed a bad rep due to their environmental and nutritional fallacies. These include Sweetgreen, Hopdoddy and Shake Shack, the latter two of which use Zero Acre’s Cultured Oil, made from fermented sugarcane
+
+## Daniel Humm steps up for algae oil
+
+But perhaps the most important benefit – at least from Algae Cooking Club’s perspective – is the flavour and performance of the microalgae oil. There’s the smoke point, which is higher than olive and avocado oils, allowing people to cook food at high temperatures without imparting burnt or off notes.
+
+Then there’s the flavour clarity: algae oil feels like an oil, but one designed to lift the flavour of the dish, instead of adding its own flavour to it. Food writer Andrea Hernández describes it best: “Algae Cooking Club oil served as an enhancer that was like playing a magic trick on your tongue, I know there’s oil on here, but somehow it just felt like a taste booster*, nothingness and richness *all in one*.*“
+
+The omega-9 concentration means the oil is ideal for plant-based dishes, where it can act as a fat that can enhance flavour. The algae oil is also said to excel in emulsions and can be used to make fluffier dips, brighter dressings, and extra-creamy smoothies (given that fats help with nutrient absorption).
+
+Algae Cooking Club swears by the fat’s versatility, claiming that its applications in stir-frying, baking, searing and lighter frying all make it a “chef-grade” oil. It’s why the company tapped Humm, which founder Kasra Saidi says validates the product. “I don’t know if people are going to bite on algae,” he told Fast Company, nodding to its associations with toxicity and perceptions about fishy flavours.
+
+Humm, for his part, loves the fat, noting that it “totally aligns with my values of the pivot with the restaurant, [and] being more thoughtful”. He has been experimenting with it in chilli crisps, herby pestos as well as infused oils. “Because it’s so clean, you can become quite specific about what the flavour is,” he says.
+
+The oil is already available online and will launch at Thrive Market, The Goods Mart and other boutique stores later this month. A 16oz bottle is priced at $25 (Zero Acre Farms’ 16 oz bottle costs $26.99) – which isn’t cheap per se, but cheaper than premium extra virgin olive oils. But that shouldn’t be a barrier for consumers, claims Humm, because it’s the only oil you’ll ever need: “People will realise that they now don’t need five different oils.”",www.greenqueen.com.hk,2025-04-08,16,Daniel Humm Says This Fermented Algae Oil is All You'll Ever Need,article,0.03080574561,51,207,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/,false,"This is a listicle/guide to vegan restaurants, not a news report.","From Dim Sum to Pearl Tea, Here are Hong Kong's Best Vegan-Friendly Eats","Hong Kong is a plant-based paradise, from dim sum and bubble tea to burgers – here are the best vegan and vegetarian restaurants in 2025.","# Hong Kong’s Best Vegan Restaurants 2025: Plant-Based Dining in Asia’s World City
+
+8 Mins Read
+
+## From meat-free dim sum to non-dairy pearl tea: a 2025 list of Hong Kong’s best vegan-friendly eats.
+
+If you’re in Hong Kong and you happen to love food, you’re in for a good time.
+
+The city’s historical cuisine is known for its Cantonese origins, with international culinary accents sprinkled all over.
+
+It may be among the most prolific meat-eating regions globally, but as Asia’s World City, it’s also home to some of the best meat-free food on the planet. Hong Kong is a fast-moving, ever-evolving plant-based paradise, with meat-free eaters getting a taste of the island as much in fancy diners as they do at street food stalls.
+
+Post-Covid, the vegan scene underwent some major changes, and many of the lists online are outdated. Since the first question people ask us when we say we work at Green Queen is “Where are the best vegan eats?”, we figured we owed it to our home city to create an updated list of the island’s best vegan-friendly restaurants.
+
+**About this list:** This is by no means an exhaustive list; rather, it’s a curated, up-to-date snapshot of some of the city’s always-reliable, plant-based restaurants – all tried and tested by our team. The restaurants listed here are either vegetarian or vegan. We are not including some great non-veg spots to get plant-based food. Find some of those here. Hong Kong also has a great selection of Cantonese and Buddhist Chinese vegetarian cuisine (dozens, in fact), but that list would have been too long, and Happy Cow does a perfectly good job.
+
+## Vegan dim sum
+
+### Veggie Kingdom
+
+For vegan dim sum (or yum cha as the locals call it), look no further than Veggie Kingdom. It’s a fully plant-based parlour that keeps to the tick-what-you-want tradition but modernises classic dim sum dishes to be animal-free. Try the shredded turnip puffs, the vegan shrimp dumplings, and the cucumber salad – but book in advance, because the restaurant is almost always full!
+
+*Veggie Kingdom has two locations: VIP Commercial Centre, 120 Canton Road, Tsim Sha Tsui, Kowloon, and 4th Floor, Kyoto Plaza, 491-499 Lockhart Rd, Causeway Bay.*
+
+### LockCha
+
+Another great restaurant for local food is LockCha, a vegetarian tea house and dim sum restaurant with tons of options for vegans. It’s slightly pricier, but it’s worth it. Go for the bean curd rolls, stay for the siu mai and pan-fried rice roll with XO sauce (a Hong Kong original).
+
+LockCha has two locations: *G06-07, Block 01, Tai Kwun, 10 Hollywood Road, Central*, and *The KS Lo Gallery, Hong Kong Park, 10 Cotton Tree Drive, Admiralty*.
+
+## Date night
+
+### Japanese Isoya
+
+Just a short walk away from Wan Chai station, Isoya is a Japanese restaurant that puts the ‘fine’ in ‘fine dining’. A perfect date spot, the meat-free establishment has a tasting menu that can be made vegan upon request. While some dishes change seasonally, we loved the tofu tasting plate, the veggie sushi, and the life-altering tomato sashimi. Reservations recommended.
+
+*Isoya is located at 83 Wan Chai Rd, Wan Chai.*
+
+### Cantonese-French at Emerald
+
+How about some modernist Cantonese-French cuisine? Emerald has you covered for date night, with some truly inventive plant-based dishes to keep you interested. Think iced king oyster mushrooms with yuzu-wasabi soy sauce, seafood fried rice with laksa and XO sauce, OmniPork dumplings in soup, and vegan foie gras balls with truffle sauce. And if that wasn’t enough, diners can also enjoy vegan tiramisu and golden crispy oat milk.
+
+Emerald is located at *6/F, M88, Wellington Place, 2-8 Wellington Street, Central*.
+
+### Pan-Asian at Root Vegan
+
+For a more casual vibe, Root Vegan is the place to be. The establishment offers a mix of Cantonese and pan-Asian dishes, with most dishes changing seasonally. We’re big fans of the khao soi with soy drumsticks, which is permanently on the menu, as well as their dairy-free, eggless cakes.
+
+Root Vegan is located at *Shop 102-103, 1/F Sunwise Building, 112-114 Wellington Street, Central*.
+
+## Desserts and brunch
+
+### The Cakery and Maya Bakery
+
+Owned by entrepreneur Shirley Kwok, The Cakery and its sister chain Maya Bakery are two of our favourite places to find vegan sweet treats. The former has a host of options for diet-inclusive cakes and desserts (from a Dubai chocolate cotton cake to a Biscoff cheesecake), while the latter specialises in baked goods, savoury brunch options, and coffee (we’re big fans of the vegan egg tarts, pineapple buns, and the fish-free tuna mayo croissant).
+
+*The Cakery has five locations across Hong Kong, including in Admiralty, Wong Chuk Hang, and Tsim Sha Tsui. Its sites in IFC Mall on Finance Street and PCCW Tower in Taikoo Place also feature Maya Bakery.*
+
+### LN Fortunate Coffee
+
+For a calming vegan brunch with the sweetest staff, you’d be hard-pressed to find something better than LN Fortunate Coffee. Yes, it does good coffee – but the real stars are the dishes. This 100% plant-based establishment is the only place we’ve found that offers a classic Hong Kong French Toast, sans animals – and it doesn’t disappoint. We also loved the bubble waffles and the hot dogs (with a jumbo tofu sausage).
+
+*LN Fortunate Coffee has two locations in Hong Kong: 30-34 Kwai Wing Road Shop 107, 1/F, Edge, Kwai Chung, and 118 Second Street, Sai Ying Pun.*
+
+### 18 Grams
+
+One of Hong Kong’s original specialty coffee roasters, 18 Grams serves only vegetarian fare, and has a host of options for plant-based visitors (plus free swaps for oat or almond milk). Try the oat milk piccolo, the tofu-avocado bagel, and the all-day breakfast – the menu does change seasonally, so you can always expect great vegan breakfast grub here.
+
+18 Grams has three locations: *City’super, B1/F, Times Square, 1 Matheson Street, Causeway Bay*, *Shop C, G/F, Hoi To Court, 15 Cannon Street, Causeway Bay*, and *City’super, Shop 204-214, 2/F, New Town Plaza, 18 Sha Tin Centre St, Sha Tin*.
+
+## Vegan Bubble Pearl Tea
+
+### Mother Pearl
+
+Yet another entirely vegan spot, Mother Pearl is truly the mother of all pearl teas, with the power to turn bubble tea haters into members with subscription cards. The Instagram-ready aesthetic is one thing, but the flavours and textures really take you on a journey – all with homemade plant milks. With every season, the chain brings out new must-try innovations, but menu stalwarts like Crush on Gold, Soul Full of Sunshine, and Glimpse of Sunburst will blow your mind.
+
+*Mother Pearl has three locations: 25 Lyndhurst Terrace, Central, Shop 3, On Hing Mansion, 2-4 Tai Wong Street East, Wan Chai, and Shop No M31, MOKO, 193 Prince Edward Rd W, Mong Kok, Kowloon.*
+
+### Nuttea
+
+While we’re on drinks, be sure to give Nuttea a try. There’s no boba here, but the star of the show is the five-nut cream. The beige, airy cream can top any of the extensive teas and chocolate drinks on the menu, lending a creamy, Nutella-like flavour (but somehow with no chocolate). It’s addictive, and you can also buy a whole cup of just nut cream (wink wink).
+
+*Nuttee has seven locations in Hong Kong, including in Kwai Fong, Tai Po, Shek Mun, Tsuen Wan, Tuen Mun, Tsim Sha Tsui, and Admiralty.*
+
+## All-day eateries: vegan pasta, burgers and wraps
+
+### Treehouse – multiple locations
+
+A fantastic vegetarian chain with build-your-own bowls and wraps, burgers, and desserts that make it the perfect eatery for lunch on a busy workday, or a quick dinner before your nightlife plans. The menu is heavily focused on whole-food plant-based eating, with our favourites including the Willow bowl, the Reef burger, and the double chocolate chip-macadamia cookie.
+
+*Treehouse has five locations, including in Central, Taikoo Place, Causeway Bay, Quarry Bay, and Tsim Sha Tsui.*
+
+### Years Group – multiple locations
+
+Rather than being a chain or singular eatery, Years is a restaurant group with several vegetarian establishments scattered across the city, each with its own theme and cuisine, spanning a mix of local and international. Try the double cilantro Impossible cheeseburger at its original namesake site, the chipotle-avocado sushi volcano at Wanaka, the Japanese yuzu tofu steak bento at Here, and the Sichuan mala cilantro spaghetti at Here.
+
+*Years has six restaurants across the city: Years (Sham Shui Po), The Park (Sham Shui Po), Friends (Tsuen Wan), Be (Hung Hom), Here (Taikoo Shing), and Wanaka (Wan Chai).*
+
+### Veggie4love
+
+Bringing more international vibes is Veggie4love, which is designed as a San Francisco eatery from the 1950s. This is the place to get your burger and milkshake fix (we recommend the I Am Fabulous beetroot-cashew-lentil burger and the secret shake), but it’s also great if you’re craving dishes like a vegan bibimbap, a gado-gado salad, or plant-based chicken rice.
+
+Veggie4love is located at *10/F, 11 Stanley Street, Central*.
+
+### Thai Vegetarian Food
+
+This unassuming eatery in Kowloon is all about no-frills dining. It has an extensive menu of Thai classics, all of which is completely vegetarian and of course, highly adaptable for vegans. Try the fried monkey head mushrooms, the pomelo salad, the tom yum, and the longan juice.
+
+Thai Vegetarian Food is located at *Cheong Wong Building, 28A South Wall Rd, Kowloon*.",www.greenqueen.com.hk,2025-04-07,17,Where to Eat: The Best Vegan & Vegetarian Restaurants in Hong Kong in 2025,article,0.0358543314,68,207,199.546988
+https://www.greenqueen.com.hk/odd-burger-us-expansion-trump-tariffs-canada-trade-war-vegan/,true,Reports on a specific real-world event (Odd Burger's change of plans) with news-style reporting,Trump Tariffs Force Canadian Vegan Chain to Abandon US Expansion Plans,"Canada's Odd Burger has halted its US expansion plan amid ""increased political tensions"" soon after it announced a plan to deal with the tariff war.","# Odd Burger: Canadian Vegan Chain Nixes Plans to Open 60 US Outlets Amid Geopolitical Tensions
+
+3 Mins Read
+
+## Canada’s Odd Burger has halted its US expansion plan amid “increased political tensions”, just days after it announced a plan to course through the tariff war between the two neighbours.
+
+Heightened political tension between Canada and the US has forced a prominent Ontario-based plant-based burger chain to pause its expansion plans stateside.
+
+Listed on the Toronto Stock Exchange, Odd Burger has announced it is halting its plans to invest in the US and open 20 locations in Washington state and another 40 in Florida.
+
+The ongoing trade war between the neighbouring countries has pushed the company to refocus its capital on its Canadian manufacturing and franchise operations, despite publicising a tariff-proof strategy for its US expansion earlier this month.
+
+## Why Odd Burger is pressing pause on its US plans
+
+After announcing a 6% quarterly growth in Q4 2024, Odd Burger secured a $2M non-brokered private placement to fuel its American expansion.
+
+To deal with the impact of tariffs in the US, the company planned to replicate the vertically integrated supply chain it uses in Canada. It said it would source ingredients from American farmers and build its own manufacturing plant in the country, ensuring that the food it offers is locally produced and helping maintain control over its value chain.
+
+“Our experience in Canada has shown that a vertically integrated, localised supply chain is key to controlling costs and maintaining high-quality food production,” Odd Burger co-founder and CEO James McInnes said after announcing the strategy. “We are confident that by implementing this strategy in the US, we can expand quickly while keeping prices stable and offering the same level of excellence that our customers expect.”
+
+Those plans are now on the back burner. “Given the global tariff uncertainty, we are putting the brakes on our US expansion until pricing metrics can be formulated with certainty,” McInnes noted.
+
+“We are also seeing increased demand for our products in Canada, and as a Canadian Company, we want to make sure that we focus on our core market at this time,” he added. Odd Burger operates a factory in London, Ontario, where it makes over 20 plant proteins and dairy-free sauces under its Preposterous Foods brand. In addition, it has 20 franchised locations across the country.
+
+McInnes ascribed the decision to “increased political tensions, uncertainty on Canadians travelling to the US, and [the] ever-changing tariff situation”.
+
+Separately, Odd Burger has deals in place to expand into India (with 145 sites), Singapore (five locations), and Germany, Austria and Switzerland (25).
+
+## Odd Burger eyes ‘growth opportunity’ for Canadian companies
+
+One of Donald Trump’s major presidential campaign promises, tariffs are wreaking havoc in the global economy. Most Canadian goods coming into the US face a 25% levy, and Canada has retaliated with reciprocal tariffs on over $30B worth of goods.
+
+The US is Canada’s largest export market, taking up over 77% of the share, so any tariffs would hit both countries’ economies hard. They may not directly impact the price tag of a packaged food product – but they will raise the cost of imported raw materials and equipment for domestic manufacturers, which in turn would lead to higher on-shelf markups.
+
+Odd Burger’s Canadian facility produces foods like oats, chickpeas, and wheat. These are ingredients that the US relies on Canada for its imported supply – for example, 92% of oats in the US come from other countries, and mostly from Canada.a
+
+So it was a smart move for the company to focus on local production for its US operations, before the plan was halted. As for the tariffs, there’s an exemption in place for products under the free trade agreement, which will be lifted on April 2.
+
+In anticipation of the resulting price increases, Odd Burger says it can help other Canadian companies transition to domestic plant-based products, noting that it could be a “significant growth opportunity in supporting the Canadian market”.",www.greenqueen.com.hk,2025-03-27,28,Canada's Odd Burger Pauses US Expansion Plans Amid Trump's Tariff War,article,0.02546920542,50,201,199.546988
+https://www.greenqueen.com.hk/nourish-ingredients-closes-series-a-for-microbial-fermentation-fats/,true,Reports on a specific corporate event (funding round) in a news-like format,Nourish Ingredients Closes USD$28.6 Million Series A for Microbial Fermentation Fats,"With backing led by Hong Kong-based billionaire Li Ka Shing's VC Horizon Ventures, Australian food tech startup, Nourish Ingredients, has raised more than AUD$45 million (USD$28.6 million) in a Series A.","# Nourish Ingredients Closes USD$28.6 Million Series A for Microbial Fermentation Fats
+
+3 Mins Read
+
+With backing led by Hong Kong-based billionaire Li Ka Shing’s VC Horizon Ventures, Australian food tech startup, Nourish Ingredients, has raised more than AUD$45 million (USD$28.6 million) in a Series A.
+
+The microbial fermentation-focused Nourish also received funding from Main Sequence Ventures and Hostplus to further its development of fats and oils for the alternative protein sector. The raise is an important milestone, says CEO James Petrie, that will help the company to fast-track and scale production and product development” of its animal-free fats. The new funding follows a $14 million Seed round last year.
+
+Nourish is working to scale its production in partnership with several universities and the Commonwealth Scientific and Industrial Research Organisation (CSIRO), an Australian Government agency responsible for scientific research. Nourish founders Dr. James Petrie and Dr Ben Leita are both former CSIRO scientists.
+
+The company is differentiating itself from the sea of alternative meat producers by focusing on fats made with precision fermentation. That decision, according to the founders, came about as certain animal-based fats can’t be replicated with plants. To recreate the taste and performance of these fats, Nourish turned to microbes in a technique similar to how Perfect Day produces its animal-free dairy-identical whey.
+
+Fat is a key component to recreating animal products. Category leaders including Beyond Meat and Impossible Foods have relied on coconut oil.
+
+“The first generation of alternative proteins made waves, mostly with vegans and vegetarians,” Petrie said in a statement.
+
+“By overlooking fats, the market has missed the most essential element to the taste experience. That’s where Nourish comes in. We’re not just mimicking meat — we’re creating animal ingredients but from an animal-free source.”
+
+Petrie says feedback from the company’s alt-protein food partners has been very positive. “Nourish’s products have a transformative impact on their products — they haven’t tasted anything like it before. Our main challenge is to scale fast enough to meet their expectations but we are also deeply invested in pushing the boundaries of alt-protein taste and experience into new spaces,” Petrie said.
+
+Following the company’s Seed round last year, Petrie told TechCrunch that the company exists to help improve the growing roster of meat alternatives. Until they do improve, you really cannot see market ignition,” he said. “You’re reaching through, not only to the vegans and vegetarians, but also reaching through to the carnivores and getting them to keep coming back to the foods. That’s our mission.”
+
+Nourish is anticipating 2023 launches for its fat in alternative protein products in Australia and other parts of the world.
+
+“We are still doing R&D and have a pipeline of products,” he said. “We also need to accelerate the conversion of our MVP to the point of which we have realistic quantities that people can actually do something meaningful with.”
+
+*Lead image courtesy Nourish.*",www.greenqueen.com.hk,2025-04-08,16,Nourish Ingredients Closes USD$28.6 Million Series A for Microbial Fermentation Fats,article,0.02290445911,47,198,199.546988
+https://www.greenqueen.com.hk/vtt-finland-future-food-cellular-agriculture/vtt-finland-future-food-cellular-agriculture-3/,false,"This is a description of the Green Queen platform, not a news article.",vtt-finland-future-food-cellular-agriculture-3 - Green Queen,Courtesy: VTT,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-16,8,vtt-finland-future-food-cellular-agriculture-3 - Green Queen,article,0.01710381572,26,170,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-social-2/,false,"The content is a description of the Green Queen platform and its focus, not a news article reporting on a specific event.",future-food-quick-bites-0804-social - Green Queen,Courtesy: Ten Speed Press/Bold Bean Co/La Vie,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,future-food-quick-bites-0804-social - Green Queen,article,0.01689612841,26,171,199.546988
+https://www.greenqueen.com.hk/perfect-day-animal-free-dairy-milk-whey-lawsuit/perfect-day-animal-free-dairy-milk-whey-lawsuit-1/,false,"The provided content is an introduction to the Green Queen platform, not a news article reporting on a specific event.",perfect-day-animal-free-dairy-milk-whey-lawsuit-1 - Green Queen,Courtesy: Tomorrow Farms,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-18,6,perfect-day-animal-free-dairy-milk-whey-lawsuit-1 - Green Queen,article,0.01725587407,26,168,199.546988
+https://www.greenqueen.com.hk/melt-and-marble-precision-fermentation-fat-plant-based-meat/,true,"Reports on a specific company's (Melt&Marble) developments, including scaling up production and plans for a US launch.","Melt&Marble Scales Up Precision-Fermented Fat, Eyes 2025 US Launch","Melt&Marble has moved into new headquarters, scaled up its precision-fermented fat for alt-protein, and is targeting a 2025 launch in the US.","# Melt&Marble Scales Up Production of Precision-Fermented Fats with New HQ, Eyes US Launch for 2025
+
+5 Mins Read
+
+## Swedish food tech startup Melt&Marble has moved into new headquarters and scaled up production of its precision-fermented fat, which can be used in alternative meat and dairy applications. The company is aiming for a 2025 launch in the US.
+
+Melt&Marble, which makes yeast-derived fats from precision fermentation, has scaled up its production to a cubic-metre bioreactor scale, as it eyes a market launch in the US next year.
+
+To support its scale-up efforts further, the Swedish startup has expanded into a new headquarters facility in Gothenburg, which boasts state-of-the-art molecular biology and microbiology labs, pilot-scale bioreactors, and a test kitchen to explore food applications for its fat.
+
+With the latest scaling achievement, it can produce a few kgs of product per batch, but the company plans to increase its bioreactor capacity to tens of cubic metres in the coming months, which would yield hundreds of kgs in each run. Melt&Marble has inked a partnership with a European production partner to reach commercial scale, which will eventually enable it to manufacture tens of tonnes of product per batch.
+
+“We are excited about the achievements to date,” says co-founder and CEO Anastasia Krivoruchko. “In the last months, we constantly improved key performance indicators related to rate, titre and yield, successfully achieving metrics relevant for commercial-scale and demonstrating the scalability of our process.”
+
+## How Melt&Marble ferments yeast to make fats for alt-protein
+
+Founded in 2016, Melt&Marble has raised €5.75M in total funding so far. The company’s first product, MeatyMarble, is similar to beef and pork fats in terms of composition and properties, and has been designed to replace plant-based fats like coconut oil in meat alternatives to enhance their flavour profile and sustainability credentials, explains Krivoruchko.
+
+“It is currently very difficult to source fats in a sustainable way as most plant-based sources are grown in tropical regions, where they’re often associated with massive deforestation and loss of biodiversity, while animal-based fats are associated with factory farming and the massive sustainability challenges of that industry,” she says. “At the same time, the demand for fats is increasing, so new production technologies are desperately needed. Precision fermentation provides a method of sourcing many types of fats in a way that is deforestation free, sustainable, and localised.”
+
+To produce the yeast-derived fat, the company employs precision fermentation processes through its tech platform, which can engineer the fat metabolism of yeasts to get them to produce any fats desired. “We do this by tweaking the fat synthesis pathways of these yeasts to produce specific types of fatty acids and assemble these fatty acids into fat structures in specific ways inside the yeast,” says Krivruchko. “With this technology, we can create yeasts that produce fats similar to meat fats, dairy fats, cocoa butter, palm oil, or completely new fats with new properties.”
+
+The yeast is grown in a bioreactor with sugars and minerals over a few days, which is then harvested to extract the fat. “Right now, we’re using sugars that can be derived from various sources depending on where we set up commercial production (like corn, sugarcane, sugar beet, etc.),” she says. “We’re also experimenting with some circular feedstocks (e.g. side/waste streams from different industries).”
+
+As for the yeast species, she reveals it is one that’s already commonly used in the food industry and recognised as an ingredient safe for human consumption. “Once we create a production yeast strain with desired properties (such as desired fat composition and performance parameters), we can use this strain over and over again to produce the fat,” she notes. “The same type of process can be used with different yeast strains (producing different fats) and over different scales and geographies.”
+
+## Price parity crucial as Melt&Marble tests fat with partners
+
+For meat alternatives, texture is crucial – in the US, this is the element of vegan food that consumers dislike the most, while in the UK, 51% of people call taste/texture the biggest factor for eating fewer plant-based meat products. Even globally, texture is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with the former.
+
+“Palatability remains a challenge in the animal-free food space and our fats are an extremely effective way to address that by replicating the taste experience consumers crave,” says Melt&Marble chief business officer Thomas Cresswell. And when it comes to using precision-fermented ingredients in vegan meat analogues, there is already precedent for success here. Californian producer Impossible Foods, which claims it is the fastest-growing plant-based meat brand in the US, employs precision fermentation to produce its heme ingredient, which gives its burgers the ‘bleeding’ effect.
+
+“We see a great deal of interest from industry players in our technology both in Europe and in the US, because it allows us to tune the composition and properties of our fats and create animal-free ingredients that are both delicious and sustainable,” says Cresswell.
+
+But apart from just meat analogues, Melt&Marble is also testing its fat in alt-dairy and personal care applications with different partners to gain a “more granular understanding” of the most suitable formualtions and applications for its products. “Once these tests are complete, we expect some of them to be converted to offtake agreements,” reveals Krivoruchko.
+
+“Within the alternative protein sectors, precision fermented fats provide opportunities to mimic the functionalities of animal fats without using animals, and impart better sensory properties to these products,” she says. “Achieving taste parity with conventional products like meat and dairy will be key to expanding the market for animal-free alternatives and making our food system more sustainable overall.”
+
+Krivoruchko adds that initially, its fat will be “a bit more expensive to produce” than typical plant-based fats. “However, in the long term, and as we achieve economics of scale, it will be possible to achieve price parity even with commodity plant-based fats.” She explains that despite its yeast strain already being used in food applications in the US and the EU, Melt&Marble requires regulatory approval as it has modified its host organism’s metabolism to produce specific fats, and because it’s a novel way of producing fats.
+
+The company is now in the process of assembling a regulatory dossier for the US, and expects to be market-ready by early 2025. Europe, however, will take a little longer “due to a more complex regulatory process”. Krivoruchko also confirms that the company is currently fundraising. “The capital would be used for further scale-up, further improving unit economics, and preparation for market launch,” she says.
+
+Melt&Marble is among a host of startups innovating with fats for better alternative proteins. Australia’s Nourish Ingredients and California’s Yali Bio both use precision fermentation to produce fats and lipids. Others innovations in this space include San Francisco-based Lypid‘s PhytoFat for plant-based meat, (which is the star of its new meatballs), Swedish startup Mycorena‘s fermented fungi-based fat, Barcelona-based Cubiq Foods‘s omega-3, Hong Kong-headquartered OmniFoods‘ vegan OmniNano fat (which mimics the juiciness of conventional meat), and Californian AI-led startup Shiru‘s OleoPro plant fat for alt-protein applications.",www.greenqueen.com.hk,2025-04-08,16,Melt&Marble Eyes 2025 US Launch for Precision-Fermented Fat,article,0.03372366138,52,214,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-6/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",future-food-quick-bites-2503-6 - Green Queen,Courtesy: Aramark,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-26,29,future-food-quick-bites-2503-6 - Green Queen,article,0.01720660342,26,171,199.546988
+https://www.greenqueen.com.hk/bon-vivant-verley-food-fermentation-functional-dairy-protein-fermwhey/bon-vivant-verley-food-fermentation-functional-dairy-protein-fermwhey-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",bon-vivant-verley-food-fermentation-functional-dairy-protein-fermwhey-3 - Green Queen,Courtesy: Verley,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-28,27,bon-vivant-verley-food-fermentation-functional-dairy-protein-fermwhey-3 - Green Queen,article,0.01724115321,26,169,199.546988
+https://www.greenqueen.com.hk/motif-foodworks-to-replicate-animal-fat-for-plant-based-meat-dairy-secret-ingredient/,true,Reports on a specific corporate partnership and development in the plant-based food industry.,Secret Ingredient: Motif FoodWorks To Replicate Animal Fat For Plant-Based Meat & Dairy,"Motif has entered into a partnership to develop and recreate the taste, texture and fattiness of animal meat for plant-based foods.","# Secret Ingredient: Motif FoodWorks To Replicate Animal Fat For Plant-Based Meat & Dairy
+
+3 Mins Read
+
+Motif FoodWorks, a Boston-based ingredient innovation startup, has just announced a new exclusive research collaboration with University of Guelph in Canada and founder of food tech Coasun Inc. and food science professor Dr. Alejandro Marangoni. The partnership will see the development of novel technologies to formulate lipids and other fibre-forming ingredients to help recreate the taste, texture and fattiness of conventional meat in plant-based meat and dairy products.
+
+Founded in 2018, Motif is a food biotech startup based in Boston that brews proteins, nutrients and ingredient solutions for plant-based foods. With this new partnership, the company hopes to be able to **create a plant-based fat that has the attributes of animal-derived fats, which will help elevate the taste, texture and appearance of vegan meat and dairy alternatives**.
+
+For many years, plant-based manufacturers have relied on the use of coconut oil and other plant-based fats in their products. While there have been some inroads into creating the fattiness of meat cuts by some companies, such as Spanish food tech NovaMeat’s 3D-printed “steak”, the majority of commercially available solutions typically do not cook, taste or interact with other ingredients in a way that animal-based fats do.
+
+This is especially relevant for cooking purposes, as the structural properties of plant-based fat systems tend to be lost in the preparation and heat process. For Motif and many other vegan food techs, **replicating animal-based fats is critical to produce plant-based meats and cheeses that mass consumers crave**.
+
+“Creating the right kind of fat structures in plant-based foods is one of the most significant and exciting challenges in the category because fat plays such a critical role in what makes some of our favorite food experiences so satisfying,” explained Motif CTO Mike Leonard.
+
+Alongside their research partners, Motif will be researching solutions to **replace saturated fat with an animal-free emulsion system that exhibits the same physical properties at room temperature**. Some of the existing animal-based saturated fats that are widely popular across different cultures include butter, cream, lard and cheese.
+
+Motif will also be looking at **recreating critical animal fat structures, such as the marbling seen in cuts of meat such as steak and pork belly**, which is what gives the distinctive tenderness, juiciness and flavour desired in conventional meat.
+
+In addition, the year-long collaboration will aim to improve the **meltability and elasticity of plant-based cheeses**, which will improve the textural similarities of cheese analogues. The startup will exercise options after an exclusive evaluation period with its research partners to either acquire or license these technologies.
+
+This isn’t the first time Motif has joined hands with other research teams to develop new ingredients and innovations for the plant-based space. It previously collaborated with the University of Massachusetts Amherst to generate new ways to characterise functional protein properties, and partnered with the University of Queensland to find avenues to improve plant-based meat textures.
+
+Though more consumers have begun opting for plant-based diets in recent years, plant-based alternatives are now reaching the mass market, especially as concerns about health, safety, sustainability and vulnerability of the food supply chain become top of mind. According to market research firm Nielsen, sales of vegan meat jumped by 280% in the second week of March compared to the same period last year in the United States.
+
+In Asia, consumers are also embracing plant-based meat and dairy as a wave of livestock diseases sweep through the region, from the ongoing African swine fever (ASF) outbreak to the recent reports of avian flu and resurgence of Div1 virus affecting shrimp farms.
+
+*Lead image courtesy of Motif FoodWorks.*",www.greenqueen.com.hk,2025-04-09,15,Secret Ingredient: Motif FoodWorks To Replicate Animal Fat For Plant-Based Meat & Dairy,article,0.02569811488,47,214,199.546988
+https://www.greenqueen.com.hk/animal-agriculture-climate-change-greenhouse-gas-emissions-meat/,true,Reports on a specific study and its findings about animal agriculture's impact on climate change.,No Surprises: Meat & Dairy Farming Outed As Leading Cause of Climate Change,"Using updated greenhouse gas metrics, a new study suggests that animal agriculture is the leading cause of climate change.","# Study: Livestock Agriculture Named the Leading Cause of Climate Change
+
+4 Mins Read
+
+## Using updated greenhouse gas metrics, a new study suggests that animal agriculture is the leading cause of climate change.
+
+As the US Department of Agriculture is hit with lawsuits from farmers over its decision to remove references to climate change on its websites, a new study provides a key argument for the plaintiffs.
+
+For decades, environmental experts have placed fossil fuels at the top of the list of polluting industries; new analysis suggests that it’s actually agriculture that has caused the most global warming, and specifically livestock farming.
+
+In the study, Australian climate scientist Gerard Wedderburn-Bisshop, co-founder of the World Preservation Foundation, notes that the IPCC’s greenhouse gas accounting rules were developed three decades ago – while recent advances have improved our understanding of what causes climate change.
+
+According to his assessment, agriculture – the most extensive land user – caused 60% of global warming between 1750 and 2020, with meat and dairy farming alone responsible for 53% of the total. In contrast, fossil fuels contributed to 19% of warming in this period, less than a third of the food production sector.
+
+“Agriculture becomes the major disruptor of five planetary boundaries: biosphere integrity, land system change, freshwater change, biogeochemical flows, and now climate change,” writes Wedderburn-Bisshop. “This emphasises the need for policies to address this sector if we are to have a liveable future.”
+
+## Using novel emissions accounting measures
+
+Published in the peer-reviewed Environmental Research Letters journal, the research is based on three greenhouse gas accounting measures, which the author says are indicative of advancements in climate science.
+
+The first involves the gross accounting of both fossil carbon and land-clearing carbon. The IPCC’s land use category reports net emissions, while all other sectors are reported as gross emissions. The study found that the gross emissions of land use change are 2.8 times higher than its net emissions, surpassing the amount of carbon released by fossil fuels since 1750.
+
+“Presently, convention dictates that 100% of fossil carbon is counted but only a third of [land use change] carbon is counted (the part that remains in the atmosphere to cause warming). The inconsistency here is that carbon emissions from all sources have an equal proportion remaining in the atmosphere,” the researcher says.
+
+This form of emissions accounting significantly boosts the value of carbon emissions from deforestation, placing fossil fuels second to land use as a pollution source.
+
+The second measure is to use effective radiative forcing (ERF) to measure gases, which is presented as a superior alternative to the time-dependent global warming potential (GWP). “ERF is believed to produce more accurate estimates of climate impact for agriculture because conventional GWP use can distort mitigation effectiveness,” the study explains.
+
+Finally, there’s a focus on inclusive accounting – in other words, measuring all emissions, whether heating or cooling. Wedderburn-Bisshop writes that aerosols, whose cooling effect is masked by most CO2 warming, are co-emitted with carbon from fossil fuels, but are rarely reported.
+
+The other issue is the exclusion of past deforestation. Fossil fuel emissions overtook land use emissions in the 1960s – even though warming from deforestation before that still continues to affect the planet. Additionally, deforestation prevents future vegetation carbon storage capacity from materialising due to CO2 fertilisation.
+
+## Meat and dairy farming the greatest polluter
+
+The study finds that agriculture has emitted an average surface temperature rise of 0.74°C since 1750, with 86% of this (or 0.64°C) caused by livestock farming.
+
+Fossil fuels have resulted in temperature shifts of 0.21°C due to strong cooling from sulfur dioxide and nitrogen oxide aerosols. The inclusive accounting model reveals that fossil fuel warming is 0.79°C, together with 0.59°C of cooling from co-emissions. On the flip side, agriculture has caused 0.86°C warming, and only 0.13°C cooling.
+
+The study shows that the impact of methane emissions has been seriously understated in GWP analyses, having caused 49% of warming since 1750 (and no cooling). “Animal agriculture is the greatest methane emitter, but it also offers the greatest carbon opportunity cost/drawdown potential,” it states. In addition, it provides “low-hanging fruit” opportunities for climate and biodiversity mitigation.
+
+Wedderburn-Bisshop further highlights that despite being short-lived aerosols have masked 75% of ERF from fossil fuel warming. Efforts to reduce aerosols due to their ill health effects are effective, and threaten additional warming in the decades to come. “The prospect of decreased aerosol cooling emphasises the urgency for quitting fossil fuels and drawing down legacy carbon,” he writes.
+
+There are several policy implications from the study’s findings. A shift away from fossil fuels is still an urgent priority, while normalising gross deforestation emissions accounting would support policies aimed at land clearing and forest preservation, since the destruction of forests of any age “could be seen in the same way as burning coal”.
+
+Restoring degraded forests is the most effective, lowest-cost natural mitigation notion here, and combined with the carbon deficit potential of livestock agriculture, it would substantially reduce CO2 atmospheric loading.
+
+The results will also force policymakers to look at “overwhelmingly harmful” farm subsidies – efforts to redirect these have been met with resistance. “Initiatives such as the EU Green Deal are susceptible to industry influence, and misinformed and uninformed debate has enabled harmful agricultural industries to obstruct understanding and policy,” says Wedderburn-Bisshop. “These accounting advances may usefully support policy reform.”",www.greenqueen.com.hk,2025-04-18,6,Study: Animal Agriculture is Leading Cause of Climate Change,article,0.03013026707,54,204,199.546988
+https://www.greenqueen.com.hk/this-isnt-meat-plant-based-super-superfood-protein/,true,"Reports on a specific product launch by a company, in a news-style format.",British Startup THIS Targets Anti UPF Demand with Whole Food Plant Protein Range,"Known for its meat alternatives, UK startup THIS has introduced Super Superfood, a new product format that champions whole-food plant-based protein.","# British Startup THIS Targets Anti-UPF Demand with Whole-Food Plant Protein Range
+
+5 Mins Read
+
+## THIS, the UK startup famous for its plant-based meat analogues, has introduced a new product format that champions whole foods and has more protein than tofu.
+
+After years of building its brand around products named THIS Isn’t Chicken and THIS Isn’t Beef, London-based startup THIS has announced a new range of plant-based products that it says are not meant to replicate animal meat, while still offering shoppers a centre-of-plate protein option.
+
+The food tech innovator has launched THIS Is Super Superfood, which it describes as a “next-generation” plant protein that can compete with traditionally vegan protein-rich ingredients like tofu and tempeh. It’s geared towards a UK population currently looking for minimally processed whole-food options, just as meat alternatives struggle to capture wallet share.
+
+The new product range comes in a 250g block format, as well as a 180g pack of lemon-and-herb-marinated pieces, with both retailing at £3.95. They will roll out at Tesco and Waitrose and on Ocado by the end of this month, and in Sainsbury’s and Asda (only the Super Block) in May.
+
+They contain fava bean protein, a range of seeds, and vegetables to offer consumers a protein rich in fibre, omega-3, and iron, and contribute to your five-a-day. The block and pieces can be used for stir-fries, curries, pasta and ramen dishes, among others, and importantly, the protein holds its texture when fried in a pan.
+
+With the Super Superfood, THIS is aiming to fill a gap in the category by delivering on health, convenience and flavour.
+
+“Two years ago, I thought of the idea in the shower, whilst my cat was watching me,” THIS co-founder Andy Shovel said last week. “Since then, the team have done an amazing job of developing them, building a supply chain for them, perfecting their branding, and selling them in… I think these have a shot at really disrupting the plant-based food category.”
+
+## Is this the next generation of plant-based protein?
+
+Luke Bryne, innovation director at THIS, explained that the Super Superfood range is a testament to how simple ingredients can be transformed into something “truly innovative”. “Our innovative superfood technology harnesses the natural synergy of beans, seeds, and mushrooms to create an entirely new plant-based texture,” he explained.
+
+“At its core, we use fava bean protein as the primary source of protein, blending it with shiitake mushrooms, celebrated for their rich umami depth and unique texture. To further enhance the sensory experience, we incorporate selected seeds that add layers of complexity and mouthfeel.”
+
+The products contain pumpkin seeds, flax seeds, hemp hearts, and chia seeds, while the shiitake mushrooms are complemented by spinach. They contain 18g of protein per 100g, on par with tempeh and 9% higher than the UK’s bestselling tofu from The Tofoo Co.
+
+The protein concentration is lower than conventional animal proteins like chicken or beef, as well as THIS’s own meat alternatives – though given that the UK overconsumes protein by 44-55% than what’s recommended, the company is betting on the fact that they will still hold appeal for the average British consumer.
+
+In fact, THIS plans to lean into the demand for nutritious plant proteins with a texture that matches consumers’ expectations. “This cutting-edge approach allows us to craft a next-generation plant-based protein – one that is not only nutritious, but also elevates texture and taste to unprecedented levels,” says Bryne.
+
+THIS CEO Mark Cuddigan added: “We have created a whole new plant-based protein and texture using nothing but natural ingredients – it’s like discovering a new superpower. We think that’s pretty super… so much so, we named it twice. The plant-based category is evolving, and THIS Is Super Superfood offers consumers something new.”
+
+## New range meets consumer demand, but THIS’s meat alternatives here to stay
+
+The launch of the Super Superfood was teased by Cuddigan last year, when he said the company was developing a ‘tofu-life’ superfood with more nutritional value than anything currently on the market. The company’s £20M Series C round was also earmarked to roll out new products catering to “evolving consumer health preferences”.
+
+There’s a heightened demand for whole-food plant-based options in the UK. While sales of plant-based meat slid by 7% last year, tofu expanded its market share, reaching 9% of households. One of the best-performing meat-free brands, meanwhile, was tempeh maker Better Nature, whose sales grew by 476% (albeit from a small base). And searches for ‘high protein’ on online grocer Ocado doubled in 2024, with interest in plant-based sources like lentils up by 18%, chickpeas by 27%, and edamame by 44%.
+
+“People are less focused on vegan food vs non-vegan food. Instead, they’re looking for food that’s good for them, the planet and animals vs food that’s not,” Better Nature co-CEO Elin Roberts told Green Queen earlier this year.
+
+Consumers are increasingly apprehensive about ultra-processed foods (UPFs), which make up 57% of the average Brit’s diet, and up to 80% when it comes to children or people with lower incomes. Plant-based meat has suffered from a loss of confidence due to its classification as a UPF, driven by some misleading coverage by national media outlets.
+
+“There’s so much misinformation out there now – people don’t know what to believe. Is vegan food good or bad?” noted Roberts. “Nutrition can be complex. That’s why messaging that is focused on eating more plant-based whole foods is resonating better – you can’t go too far wrong there.”
+
+It’s this philosophy that drives THIS’s new superfood range. And it’s not the only brand taking this approach – Oh So Wholesome uses a similar concept, packing whole plants like quinoa, red lentils, split peas, seeds, and vegetables into blocks that can be used in a variety of dishes. Its product line, called Veg’chop (formerly Vegbloc), will launch at Tesco on April 28, the same day as THIS’s Super Superfood.
+
+That said, THIS’s meat alternative line – which helped the brand grow by 33% to reach £22M in sales last year – isn’t going anywhere, Cuddigan noted. “We’re just growing. We still make the best plant-based meat alternatives, but now we’re giving consumers more options,” he said.
+
+“The future for the plant-based category is about creating something for everyone, whether you’re a meat-lover, flexitarian, or fully plant-based. So whether you want meat-like texture or whole-food protein, we’ve got you covered.”
+
+Still, THIS and other plant-based meat makers will need to navigate a fine line: catering to a new set of whole foods-focused customers without alienating the core fans of their original line of plant-based meat replacement products.",www.greenqueen.com.hk,2025-04-23,1,THIS Isn't Meat: UK Startup Debuts 'Super Superfood' Plant-Based Protein,article,0.03176500621,56,211,199.546988
+https://www.greenqueen.com.hk/the-dirty-business-of-fats-and-why-alternatives-are-key-to-future-proofing-our-food-system/,false,"Reports on a specific topic (alternative fats) with factual information and analysis, in a news-like format.",The Dirty Business Of Fats And Why Alternatives Are Key To Future-Proofing Our Food System ,"A handful of startups around the world are pioneering new ways to produce the fat we all know and love, and unlocking a more sustainable food system in the process.","# The Dirty Business Of Fats And Why Alternatives Are Key To Future-Proofing Our Food System
+
+7 Mins Read
+
+## A handful of startups around the world are pioneering new ways to produce the fat we all know and love, and unlocking a more sustainable food system in the process.
+
+Fat is an important, but often misunderstood, core macronutrient. It plays a key role in creating food’s flavor, mouthfeel, and nutritional value. With a growing global population that needs to be fed sustainably and equitably, one thing is for sure, decreasing fat production is unrealistic, and shifting from palm and soy to other vegetable oils or doubling down on animal fat production is not the answer. This is where alternative fats come in. A handful of startups around the world are pioneering new ways to produce the fat we all know and love, and unlocking a more sustainable food system in the process.
+
+## The global fat breakdown
+
+Each year, 221.5 million tons of fats and oils are produced globally, a yearly average of 27 kg per person. The UN predicts that by 2030, the world will be home to 8.5 billion people and this will balloon to 10.4 billion by 2100. Ensuring food security for such a large population means we need to produce at least 280 million tons of fats and oil by the end of the century. Many food system experts, myself included, do not believe this is possible with our current production systems.
+
+Currently, around 50% of global fat production is derived from soybean and palm fruit oils, followed by other plant oils (25%), animal meat-derived fat (13%), and dairy-derived fat (12%). The most expensive fats to produce are animal fats – reaching over $10/kg; the cheapest are palm and soy oils – which can cost as little as under $1/kg. Cheaper vegetable oils dominate the market, while animal-based fats are more niche and mainly embedded in meats. Even applications where animal fats were once popular, such as fast food frying, are being phased out. McDonald’s, for example, stopped frying its fries in beef tallow in 1990 (yes! McDonald’s fries are technically vegan!).
+
+The phasing out of animal-fat frying primarily occurred due to pricing and health concerns; however, the environmental impact of the switch was a big added plus. Sheep and beef fat production create almost 14g of CO2-eq per kcal produced; comparatively, plant-based counterparts such as palm oil, soy oil, coconut oil, and cocoa butter produce 1.5g of CO2-eq per kcal.
+
+In addition, vegetable oils such as palm oil have the advantage of being incredibly efficient. As the highest-yielding vegetable oil crop, palm produces 36% of the world’s oil while using less than 9% of croplands devoted to oil production. If global oil were solely supplied from palm, the world’s dedicated land would be around 77 million hectares, four times lower than the current figure for all oilseed crops.
+
+Am I saying vegetable oils are the best solution? No, but given the existing alternatives, they come out on top from an environmental perspective – although it’s certainly a nuanced situation.
+
+## The palm oil question
+
+While palm oil is efficient, versatile, and cheap, its criticisms are well-documented. Palm oil production is infamous for its devastating impacts and continues to be a significant contributor to deforestation, social conflict, and human rights violations.
+
+The Roundtable on Sustainable Palm Oil (RSPO) was founded in 2004 to tackle this. As of today, it remains the world’s leading voluntary certification scheme. And yet, this industry watchdog is constantly criticized by activists and industry insiders for its ineffective auditing system.
+
+The EU’s Regulation on Deforestation-free Supply Chains aims to close some of the loopholes left open by the RSPO with regard to greater traceability and sustainability., In parallel, concerted government action and private and public efforts in Indonesia, the world’s largest palm oil supplier, have led to a decline in deforestation over the last decade; in 2020, for example, it fell 75% to its lowest level since records began in 1990.
+
+Indeed, statistics like this are encouraging, especially considering a global boycott of palm oil would just increase agricultural land use for other, less efficient crops. But, equally, as with any agriculturally produced oil or fat, be it palm, soy, or coconut oil, there is no risk-free option.
+
+## Food system fragility
+
+Recent conflict and supply chain issues have exposed our global food system’s fragility and highlighted the importance of making it more resilient and robust.
+
+Take Indonesia as an example; as the world’s biggest palm oil supplier it holds a third of the total global export share. Which is why in 2022, when it banned palm oil exports to protect local stores, the knock-on effect was severe Global edible oil markets were shaken, and global food prices skyrocketed due to palm oil being an ingredient in 50 percent of all packaged goods.
+
+Similarly, Russia and Ukraine, which are currently at war, are together responsible for producing and exporting over two-thirds of the world’s sunflower oil; the conflict led to an abrupt shortage.
+
+Elsewhere, in South America, where half the world’s soybean production resides, a prolonged drought has slashed production.
+
+This is the danger of a highly consolidated food system, it creates import dependency, and it’s a system that most detrimentally affects developing nations and net food importers. As a result, in recent years, a handful of countries have made greater food sovereignty a political priority.
+
+Singapore’s food resilience map includes its ’30 by 30′ goal, which aims to sustainably produce 30% of the nation’s nutritional needs locally by 2030. Meanwhile, the UAE is gearing up to be the next food tech hub in the Middle East, recently launching its Food Tech Valley and implementing a National Food Security Strategy 2051 -with tech playing an increasingly key role. Not everyone is receptive, though. Italy, for example, recently banned cultivated meat and other synthetic foods, citing the preservation of Italian food heritage.
+
+Regenerative farming methods are also re-emerging in oil and fat production, cited by some as key to solving the climate crisis. However, the question around regenerative practices is whether they’re scalable. So far, techniques, as they relate to palm oil production, have only been tested on small-scale oil farms, while research on mixed-use farms shows that yield increases per palm, not per hectare.
+
+In addition to scalability issues around regenerative agriculture, self-sufficiency in edible oils in macro-regions is a tall order, with land availability, variance in technology and natural resources, and climate all key challenges. Moreover, self-sufficiency does not equate to food security. It’s clear we need to think creatively.
+
+## Innovation in the alt-fat space
+
+In the last five years, a growing number of players have been contemplating this oil and fat production predicament and moving toward production with minimal agricultural inputs.
+
+Precision fermentation and cell cultivation are increasingly pegged as techno-fixes in this area.
+
+The former is a refined form of brewing, which uses biotechnology to program genetically modified microorganisms to produce fats. The latter involves extracting cells from animals or plants and growing them in sterile containers with controlled temperature and light intensity.
+
+A third approach has emerged of late: the thermochemical approach, which converts CO2 into fat through the power-to-x concept. It uses just three ingredients: CO2, water, and electricity.
+
+These alternative approaches are revolutionary because they have the capacity to decouple yield from land use and lower GHG emissions, while – if thoughtfully framed in decentralized business models – addressing the current food system fragility.
+
+A variety of companies in the space are applying these techniques to alt-fat and alt-oil production to create products on zero-acre farms, as it were, which incidentally is the name of one of the companies creating cultivated oil through fermentation. Likewise, Clean Food Group is working on a Bath University-developed yeast-based alternative to palm oil, created through unique fermentation processes to produce a palm oil substitute from lignocellulosic waste.
+
+C16 Biosciences is doing similar work with its Palmless product, and NoPalm Ingredients uses fermentation technology to turn waste feedstocks into microbial oil. Circe Bioscience is another company betting that the future of food is fermentation.
+
+Elsewhere, Cubiq is developing cultivated fats and omega-3-rich cell-based oils; Lypid microencapsulates liquid plant oils in water to create its ‘PhytoFat, and Mycorena has made the world-first fungi-based fat through fermentation.
+
+Green-On and Savor, where I work as the Director of Business Development, are developing zero-carbon fats via the thermochemical approach. We utilize CO2 from the air and hydrogen from water, and then we heat them to create carbon-hydrogen chains; finally, we blend them with oxygen to form fat molecules.
+
+There’s certainly no lack of innovation and inspiration in the alt-fat space. But for many, a few key questions remain unanswered, especially as these startups move beyond the pilot stage. Are these technologies scalable? What about price parity? Will consumers trust (and consume) fat produced in these novel ways? And crucially,, what are the unintended consequences of transitioning to these new production methods?
+
+As with everything new and pioneering, visionaries see their mission as nothing short of world-changing. And while we have a ways to go, from where I’m standing, these alt-fat companies are a key solution to future-proofing our food system.",www.greenqueen.com.hk,2025-04-08,16,The Dirty Business Of Fats And Why Alternatives Are Key To Future-Proofing Our Food System ,article,0.03962693124,64,218,199.546988
+https://www.greenqueen.com.hk/meatech-to-open-pilot-plant-in-europe-to-produce-cultured-chicken-fat-to-enhance-overall-feel-of-meat-alternatives/,true,Reports on a specific corporate action (MeaTech opening a pilot plant) in a news-like format.,MeaTech To Open Pilot Plant In Europe To Produce Cultured Chicken Fat To Enhance Overall Feel Of Meat Alternatives,"3D bioprinted cultivated meat firm MeaTech 3D will set up a pilot plant to manufacture cultured chicken fat in Belgium, Europe in 2022.","# MeaTech To Open Pilot Plant In Europe To Produce Cultured Chicken Fat To Enhance Overall Feel Of Meat Alternatives
+
+3 Mins Read
+
+After its recent acquisition of Belgian B2B startup Peace of Meat, 3D bioprinted cultivated meat developer MeaTech 3D has revealed its intentions to set up and operate a pilot plant to manufacture cultured chicken fat in Belgium by 2022.
+
+Israeli food-tech company Meatech 3D, which works on creating advanced technologies to manufacture cultured meat products will be setting up a pilot plant in Belgium **to introduce cultured fats into its existing line and will make use of technologies provided by Belgian subsidiary Peace of Meat, which it recently acquired. **
+
+Several months ago, the firm announced a US$7 million funding round, out of which it used US$1.19 million to acquire Peace of Meat, the same company that was selected last year as one of Big Idea Ventures’ (BIV) cohorts for its stem-cell-based technology to manufacture cruelty-free avian fats including duck, goose and chicken fats, as well as cultured liver.
+
+The main purpose behind the upcoming plant is to produce cultured chicken fat that can be used across industry partnerships. During laboratory and public taste tests, **the fat showcased its potential to hugely improve the flavor, mouthfeel, and texture of alternative meat products** without the need for too many other additional ingredients.
+
+The result of this technology means a slew of hybrid food products consisting of both plant and cultured meat ingredients with **Meatech looking to offer consumers a meatier plant-based product than other pure alternatives available in the market. **
+
+A key challenge facing the cultured meat industry is cost-efficient production. We believe that establishing this pilot plant facility and scaling up our cellular agriculture technologies will be a significant step forward toward achieving cost parity with conventional meat
+
+Sharon Fima, CEO of MeaTech
+
+In a press release seen by *Green Queen*, CEO of MeaTech, Sharon Fima, said the company believes that its cultured fat is an “extremely promising additive ingredient”. “It can potentially improve the taste, texture, and mouthfeel of plant-based alternative meats, which we believe can further drive market growth. A key challenge facing the cultured meat industry is cost-efficient production. We believe that establishing this pilot plant facility and scaling up our cellular agriculture technologies will be a significant step forward toward achieving cost parity with conventional meat as well as realizing MeaTech’s vision for the ‘Factory of the Future’ – comprising the inputs, processes and equipment underlying a flexible cultured meat manufacturing facility.”
+
+In addition, the company’s business model includes licensing the intellectual data around its cultured chicken fat technologies, consisting of cell lines, bioprocesses and downstream technologies to B2B customers that would be interested in the capabilities of cellular agriculture manufacturing.
+
+MeatTech aims to establish itself as a company that produces cultured chicken fat on a large scale and will further work on developing an industrial process that can cultivate and produce conventional meat cuts, **such as steak or chicken breast by employing 3D bioprinting technology and will use the same in its plant to manufacture these cuts from cellular agriculture.**
+
+With the new plant, we believe we can demonstrate a fully functional production process to B2B customers looking to include cultured ingredients in their products
+
+Dirk von Heinrichshorst, CEO and Co-Founder of Peace of Meat
+
+CEO and Co-Founder of Peace of Meat, Dirk von Heinrichshorst said: “Setting up a pilot plant to produce Peace of Meat’s cultured chicken fat at scale will be a significant milestone. With it, we believe we can demonstrate a fully functional production process to B2B customers looking to include cultured ingredients in their products. We believe the pilot plant can be a model for larger scale future production facilities.”
+
+MeaTech was in the news for the US$25M valuation it sought out for its U.S. IPO. The firm would go on to make headlines for being the first cell-based company to go public in the U.S., after becoming a publicly traded company on the Tel Aviv Stock Exchange, another record-breaking offering as the first cell-based meat company to go public on the exchange.
+
+*Lead image courtesy of MeaTech.*",www.greenqueen.com.hk,2025-04-09,15,MeaTech To Open Pilot Plant In Europe To Produce Cultured Chicken Fat To Enhance Overall Feel Of Meat Alternatives,article,0.02681388013,48,211,199.546988
+https://www.greenqueen.com.hk/compound-foods-coffee-cocoa-climate-change-prices-beanless-alternatives/,true,"This is an opinion piece discussing the coffee and cocoa crisis and how businesses can adapt, not a factual news report.",Opinion: The Coffee & Cocoa Crisis Is Here. Here’s How Business Can Adapt,"Maricel Saenz, founder and CEO of Compound Foods, says climate change is breaking coffee and cocoa – beanless alternatives are now critical.","# Opinion: The Coffee & Cocoa Crisis Is Here. Here’s How Business Can Adapt
+
+6 Mins Read
+
+## I love coffee. I drink it every day. It’s part of my culture, my mornings, my memories. But behind each cup is a fragile system, and that system is breaking.
+
+Coffee and cocoa are daily rituals for many of us, but behind every cup or chocolate bar lies a fragile system under increasing stress. What used to be distant projections of climate disruption are now real-time events: volatile harvests, surging prices, and shrinking yields.
+
+In 2024, cocoa prices quadrupled. Coffee hit a 50-year high in 2025. Farmers are leaving these crops behind. Hedging no longer works. And the effects are rippling across the supply chain.
+
+If your business depends on these ingredients, whether in chocolate bars, coffee blends, or ready-to-drink beverages, this isn’t a passing blip. It’s a structural shift.
+
+## The supply chains are broken (and it’s costing you money)
+
+Cocoa prices exploded from $2,500 per tonne in 2023 to over $10,000 in 2024, the highest in 46 years. Even after retreating slightly, prices remain three times higher than historical norms.
+
+Coffee futures hit $4.24 per lb in 2025, a 50-year high, as droughts in Brazil and Vietnam (which together supply 50% of global beans) slashed yields.
+
+Why does this matter for businesses? Input costs are rising and increasingly volatile, putting pressure on margins and making it harder to forecast. Hedging can’t keep up. But the biggest risk isn’t just price, it’s access. As supply becomes more unstable, securing reliable ingredients is becoming harder by the season.
+
+This isn’t a temporary squeeze. The narrow equatorial zones where these crops grow are becoming unpredictable. Rising temperatures, erratic rainfall, and disease (like swollen shoot virus in West African cocoa) are systemic threats.
+
+Bottom line: If your products rely on coffee or cocoa, your margins and supply security are at risk.
+
+## Traditional solutions are too slow
+
+The industry’s playbook – breeding hardier plants, shifting farms north, and promoting regenerative practices – is critical, but too slow. New coffee varieties take 10-15 years to develop, test, and scale. Cocoa trees require three to five years to mature, if they survive pests and drought.
+
+Meanwhile, land availability is shrinking. World Coffee Research estimates that 50% of current coffee-growing land could become unproductive by 2050.
+
+## The overlooked solution: alternatives that work
+
+Here’s the truth: businesses don’t need perfect replacements. They need ingredients that are functional, cost-stable, and compatible with today’s supply chains. Ours delivers on all three – and tastes great while doing so.
+
+At Compound Foods, we’re building beanless coffee and cocoa ingredients designed to:
+
+- Reduce exposure to price spikes (no dependency on fragile origins)
+- Slot into existing manufacturing (no reformulation headaches)
+- Meet sustainability targets (up to 70% lower carbon footprint vs conventional coffee)
+
+## How we do it
+
+Our journey began with a simple but powerful question: *what makes coffee and cocoa what they are?*
+
+We mapped over 800 compounds that create coffee’s flavour and aroma. Then we asked: can we replicate those experiences using what we already have? We explored byproducts from other food processes, seeds, cereals, and fibres, and applied food science, fermentation, and formulation design to transform them.
+
+Our first hypothesis was to use precision fermentation to recreate specific key compounds. But we quickly learned that no single compound could replicate the complex sensory experience of coffee. Even chlorogenic acid, a major coffee molecule, didn’t move the needle alone.
+
+So we took inspiration from nature, from how coffee farmers use fermentation to influence flavour. We built a base using whole foods that mimicked the coffee cherry. We identified ingredients with molecular overlap, tested them in the lab, and developed a fermentation process using microbial strains sourced from global coffee cherries.
+
+Over time, and with input from baristas, Q graders, and sensory scientists (including blind testing with Purdue University), we created a formulation that could rival the complexity and acidity of high-quality coffee. In one study with 120 tasters, 60% preferred our coffee over Blue Bottle and Stumptown.
+
+We also explored cell culture, partnering with a lab in Costa Rica to grow coffee plant cells. The result? It still required roasting and fermentation, and sensory performance fell short. After years of testing and iteration, our current method delivered the best outcomes across flavour, cost, and scalability.
+
+And what began with coffee, we Bean-Free, Climate-Ready: Compound Foods Expands Sustainable Coffee & Cocoa Ingredient Platform, developing high-quality alternatives in half the time, leveraging the ingredient database and expertise we built.
+
+## Why it matters now
+
+The current market dynamics are creating an opening. Brands are open to alternatives. Especially in cocoa, where consistency and cost have become pain points, ingredient diversification is no longer niche: it’s a strategy.
+
+Coffee has more emotional complexity. We get it. I love specialty coffee. It’s the only coffee I personally drink. The industry’s commitment to quality, soil health, and fair practices is unmatched. But specialty coffee accounts for just 10-15% of the market. The rest is commodity-driven, and that’s where the greatest risk lies.
+
+Let’s be clear: we are not trying to replace specialty coffee. If all coffee could be produced with the same care and ethics, we’d be in a very different place. But for the vast majority of brands and manufacturers, cost and consistency are non-negotiables.
+
+That’s why we’re offering a solution:
+
+- for small brands looking to reduce formulation costs;
+- for CPG companies protecting margins;
+- for distributors needing a backup supply.
+
+## The path forward
+
+This isn’t about replacing coffee or cocoa. It’s about making them more resilient and closing the future gap between supply and demand.
+
+**Blending:**Stretch expensive commodities by combining with alternatives.**Hedging:**Secure secondary supply, insulated from climate shocks.**Innovating:**Partner with food scientists to build future-proof products.
+
+If cocoa stays above $8,000 per tonne, alternatives save millions. If coffee yields drop another 20%, blends protect revenue.
+
+## Securing the future of coffee and cocoa through partnerships
+
+The coffee and cocoa industries won’t disappear, but business models built on low-cost, resilient, abundant supply will.
+
+Companies that thrive will be those that:
+
+- Diversify ingredients now
+- Invest in supply-chain resilience (not just sustainability optics)
+- Partner with innovators to bridge the gap
+
+At Compound Foods, we’re giving businesses the tools to act today. Because in a climate-disrupted world, the biggest risk isn’t change, it’s waiting too long to adapt.
+
+I want to drink coffee every morning. I want to indulge in cocoa treats forever. But the future of these crops won’t be built on nostalgia. It will be built by those willing to evolve. And the time to do so is now.",www.greenqueen.com.hk,2025-04-24,0,Opinion: The Coffee & Cocoa Crisis Is Here. Here’s How Business Can Adapt,article,0.03230297832,62,203,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-7/,false,"This is a list of vegan restaurants, not a news article reporting a specific event.",best-vegan-restaurants-hong-kong-2025-7 - Green Queen,Courtesy: Nuttea,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-7 - Green Queen,article,0.01679536051,26,180,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-impossible-sliders-major-league-baseball-cat-jewellery/future-food-quick-bites-2503-2/,false,"The content is an introduction to the website, not a news article.",future-food-quick-bites-2503-2 - Green Queen,Courtesy: Catastrophy,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,future-food-quick-bites-2503-2 - Green Queen,article,0.016827664,26,172,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-vc-grey-silo-ventures-matteo-leonardi/food-tech-vc-interview-vc-grey-silo-ventures-matteo-leonardi-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",food-tech-vc-interview-vc-grey-silo-ventures-matteo-leonardi-1 - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-03,21,food-tech-vc-interview-vc-grey-silo-ventures-matteo-leonardi-1 - Green Queen,article,0.01727810808,26,166,199.546988
+https://www.greenqueen.com.hk/alchemy-circular-economy-tech-businesses-climate-change/alchemy-circular-economy-tech-businesses-1/,false,"This is an about us page, not a news article",alchemy-circular-economy-tech-businesses-1 - Green Queen,Courtesy: Alchemy,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-04,20,alchemy-circular-economy-tech-businesses-1 - Green Queen,article,0.01722387049,26,168,199.546988
+https://www.greenqueen.com.hk/melt-marble-funding/,true,"Reports on a specific event (funding round) with details and quotes, in a news-like format.",This Swedish Startup Just Got €750K To Make Fermented ‘Animal Fat Without Animals’,"Melt&Marble, a Swedish company tapping precision fermentation to make sustainable animal-free fats, has bagged €750,000 in seed funding.","4 Mins Read
+
+Melt&Marble, a Swedish company tapping precision fermentation to make sustainable animal-free fats, has secured €750,000 in fresh funds. The seed round proceeds will go towards scaling up the company’s fermentation-based fat platform, which aims to “erase” the taste gap when it comes to plant-based meat alternatives by supplying “delicious animal fats without the animal”.
+
+Swedish precision fermentation startup Melt&Marble has closed €750,000 in a seed funding round led by Nordic FoodTech VC. The round was also joined by PINC, the VC arm of Finnish food giant Pauling, as well as Purple Orange Ventures, and Chalmers Ventures. Formerly known as Biopetrolia, the firm says the fresh capital will be a “kickstart” for its goal to develop an entire platform of designer precision fermentation animal-free fats.
+
+## ‘Closing the taste gap’
+
+Using precision fermentation, Melt&Marble makes real bioidentical animal fats without the animal—and it believes that this will be the core component to elevating the taste and sensorial experience of plant-based meat, enabling mass consumer adoption of more sustainable proteins.
+
+“Fat is key to the experience of eating a delicious piece of meat,” said founder and CEO Anastasia Krivoruchko. “Because the properties of plant-based fats are different from those of animal fats, the experience of eating many plant-based meats has so far been subpar compared to the real thing. This is something we want to address. With our technology, we can create fats that are identical to animal fats, or even better.”
+
+How Melt&Marble mimics real animal fat using fermentation is done through a process of engineering the very metabolism of yeasts. It’s the same technology that players like Perfect Day are using to create its bioidentical dairy whey proteins, which are now being used to make lactose-free and cruelty-free ice creams, without any cows.
+
+Melt&Marble says it can mimic any fat structure, as well as develop “completely new and better fats” using this technology, which opens up new opportunities for the firm to create tailor-made fats for plant-based brands.
+
+“This could become a booster for the entire industry,” says Krivoruchko.
+
+## Melt&Marble to debut prototype by end of 2021
+
+Fuelled with seed funding, the company says that it plans to launch its first animal-free fat prototype before the end of this year. It will be ramping up R&D of its platform, which has been “under development since 2010” with CSO and co-founder Dr. Florian David at the helm. Krivoruchko and David are also joined by co-founder Professor Jens Nielsen of Chalmers University of Technology.
+
+Previously known as Biopetrolia, the startup, which was originally founded as a patent holding firm for the research group, pivoted this year to create its own line of animal-free fats for plant-based meat applications.
+
+“We realized that there was this huge need in the market that our technology, which we’ve already been developing for years, was perfectly suitable to address,” said David, who revealed that Melt&Marble’s first prototype will be a beef-like fat.
+
+After launching its beef fat-mimicking alternative, the company plans to create a whole range of fats to usher in what it dubs as the “next generation of plant-based meats” made for “juicy meat-loving consumers”.
+
+## Shifting away from coconut and palm oil
+
+For lead investor Nordic FoodTech VC, the solution that Melt&Marble is offering will not only satisfy the taste aspect when it comes to plant-based meat. As the demand for healthier, vegan meat alternatives continues to grow, so will the demand for fats and oils that are key components in plant-based meat production—and this could lead to unintended unsustainable consequences.
+
+Currently, the main fats used in vegan analogues include palm oil and coconut oil, the production of which has been connected to harmful impacts on tropical biodiversity.
+
+“With the rate that plant-based meat is growing at, there won’t be enough coconut trees to sustain the demand,” commented Nordic FoodTech VC partner Lauri Reuter. “If we are to replace a meaningful part of animal production with plant-based meats, we need a more sustainable and scalable source for fats.”
+
+Melt&Marble isn’t the only firm developing animal-free sustainable fat solutions. Other players in the space include Australian startup Nourish Ingredients, which secured $11 million earlier this year for its precision fermentation platform “brewing” alternative fats and oils.
+
+Some are using cellular agriculture technology to grow animal fats directly from animal cells, such as London-based Hoxton Farms and Barcelona’s Cubiq Foods.
+
+*Lead image courtesy of Unsplash.*",www.greenqueen.com.hk,2025-04-09,15,Swedish Startup Melt&Marble Just Got €750K To Make Fermented 'Animal Fat Without Animals',article,0.02794770212,52,202,199.546988
+https://www.greenqueen.com.hk/meatable-ceo-jeff-tripician-lab-grown-cultivated-meat/meatable-ceo-jeff-tripician-lab-grown-cultivated-meat-2/,false,"The provided content is an about us page for Green Queen, not a news article.",meatable-ceo-jeff-tripician-lab-grown-cultivated-meat-2 - Green Queen,Courtesy: Meatable,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-28,27,meatable-ceo-jeff-tripician-lab-grown-cultivated-meat-2 - Green Queen,article,0.01723973461,26,169,199.546988
+https://www.greenqueen.com.hk/cultivated-biosciences-cosaic-neo-yeast-fermentation-emulsifier/,true,Reports on a specific event (rebranding and product launch) in a news-like format.,This Startup's 'Natural' Emulsifier Contains Fermented Yeast – And Nothing Else,Swiss firm Cultivated Biosciences has rebranded to Cosaic and unveiled a fermented yeast ingredient to replace animal-based and industrial emulsifiers.,"# This Swiss Startup’s ‘Natural’ Emulsifier Contains Fermented Yeast – And Nothing Else
+
+6 Mins Read
+
+## Swiss fermentation firm Cultivated Biosciences has unveiled a new brand identity and its debut product, a yeast-derived ingredient to replace animal-based and industrial emulsifiers.
+
+Zurich-based Cultivated Biosciences has rebranded to Cosaic and introduced a yeast-based emulsifier ahead of a $7.5M pre-series A fundraiser to support its US launch.
+
+The new name – “mosaic with a ‘c'” – refers to the composite of “fats, proteins and fibres blending into one emulsion”, dubbed Cosaic Neo. The fermentation-derived ingredient combines eight key functionalities to allow manufacturers to swap out emulsifiers derived from dairy, eggs, or industrial plant-based formulations.
+
+It is homing in on the ‘clean-label’ and ‘natural’ aspects, explaining that Cosaic Neo’s ingredient list has just one word: yeast. “We have an emulsion that is 100% derived from yeast. We do not… mix it with anything else,” says chief commercial officer Lucie Rein. “That’s why it’s unique… It’s a natural emulsion because it grew as such in the yeast cell.”
+
+The startup plans to file for regulatory approval in the US and Europe by the end of this year. It’s aiming to enter the former market in 2026 via a range of protein shakes in collaboration with several “industry giants”, which are currently trialling the concept.
+
+## Cosaic’s emulsifier addresses consumer pain points
+
+To grow its ingredient, Cosaic makes use of a non-GMO oleaginous yeast strain, known to naturally produce significant quantities of lipids. The microorganisms are cultivated in a bioreactor, where they are fed a diet of sugars, nitrogen sources, and a mix of minerals and vitamins.
+
+Its proprietary biomass fermentation technology enables non-chemical extraction with off-the-shelf equipment to break open the cells and extract the emulsion. The specific microstructures it extracts give the ingredient an off-white colour.
+
+Cosaic Neo is described as “creamy” since the fat appears in the form of tiny droplets with lubrication properties. The emulsifier is a “multifunctional ingredient” that can replace single-purpose incumbents and bring bulk, nutrition, and stability to the products it’s integrated into.
+
+The ingredient’s formulation speaks to consumer trends. In a 1,500-person survey by Kerry in 2022, 34% of respondents said sensorial attributes have the most room for improvement for milk alternatives, Moreover, 76% of consumers favour ‘a nice creamy mouthfeel without the dairy’, and 77% find non-dairy products more appealing if they have ‘better body and texture’.
+
+These views have not subsided in the years since. A November 2024 poll by Roland Berger found similar results. It suggested that 58% of people are willing to switch to plant-based dairy, but unsatisfactory taste or texture remained the biggest purchase barrier (cited by 57% of respondents).
+
+## Can yeast shake up the protein space?
+
+The fermentation-derived emulsifier contains 8-15% protein, 45-60% fat (13-22% of which is saturated), and 25-45% fibre, and can be used in a variety of applications, from ready-to-drink protein shakes, coffee creamers, and non-dairy milks, to mayo, sauces, and creamy liqueurs.
+
+“Our go-to-market is focused on ready-to-drink protein shakes, given the unique and strong value proposition we have for those,” says Rein.
+
+The company explains that protein shakes are a rapidly growing beverage segment in the US, but most commercial plant-based offerings contain just around 8% protein, as well as additives like gums. This, it says, is because increasing the protein content further can lead to gelation and a strong off-taste.
+
+Cosaic Neo, though, can mask those off-notes, replace all additives, and improve protein solubility to load up more of the macronutrient in products (up to 13%). So where a 12oz bottle of a plant-based protein shake would contain 25g of protein, a beverage made from the yeast-derived emulsion instead would boast 43g.
+
+## Cosaic to kick off pre-Series A round
+
+The Swiss startup has raised $6.5M over two funding rounds since it was founded in 2021. “We will start next week our pre-Series A, [targeting] $7.5M to enter the US market and scale our production,” reveals Rein.
+
+“We work with a novel composition of yeast with a qualified presumption of safety. This means that we need to pass regulatory approval, but we already have a strong base of knowledge for authorities to prove its safety,” says Rein.
+
+It chose the US because its regulatory environment is “significantly” faster than its home market of Europe – although one key part of the Food and Drug Administration’s (FDA) Generally Recognized as Safe (GRAS) provision might be in jeopardy.
+
+US health secretary Robert F Kennedy has directed the agency to revisit and potentially remove the self-affirmation rule, which allows companies to sell new ingredients by independently determining that they comply with the FDA’s requirements, without needing to notify it. If it does get scrapped, companies like Cosaic would need to wait for a ‘no questions’ letter from the FDA, potentially delaying their commercialisation strategies.
+
+There is no regulatory definition for ‘dairy-free’ in the US, but the rules for ‘non-dairy’ mean that products like cream and coffee creamers can still contain dairy proteins like casein, causing consumer confusion. Rein clarified that the on-pack labelling of its yeast ingredient is the “responsibility of the CPG company producing and distributing the products”, and will be defined along with the regulatory approval.
+
+## EU novel food regulation needs ‘more clarity and certainty’
+
+As for Europe, Cosaic is targeting 2027 for its launch, bemoaning a regulatory framework it finds “too slow for our growth and expansion goals”. The EU’s novel food regulations are among the strictest in the world, and have long been a double-edged sword: on the one hand, companies appreciate the rigorous evaluations to prove food safety, but on the other, it stifles innovation.
+
+It’s why innovations like cultivated meat and precision-fermented proteins have already been commercialised in places like the US, Singapore, and its former member state, the UK. But approval for these foods has remained elusive in the EU.
+
+The European Food Safety Authority (EFSA) recently faced protests from an Italian farmers’ union, which called for even stricter regulations for novel food. But despite a “constructive” discussion, the EU body clarified that the march hadn’t brought any additional reforms.
+
+“The policy has not changed,” EFSA’s senior policy coordinator, Alberto Spagnolli, told Green Queen. “We always follow our guidelines for our scientific work, and these were recently updated.”
+
+Rein advocates for “more clarity and certainty” in the novel food process. This would mean a “well-staffed EFSA that can move quickly” and a “clear list of analytical tests” to prove safety – as well as the possibility to confirm with the body that these would be sufficient before conducting them.
+
+She adds that once companies have proven the safety of the production platform, the capacity to “easily amend approval to include new versions of ingredients produced with the same platform” is also needed.",www.greenqueen.com.hk,2025-04-03,21,Cosaic Unveils Fermented Yeast Emulsifier Ahead of $7.5M Fundraiser,article,0.03260158986,59,207,199.546988
+https://www.greenqueen.com.hk/neat-burger-lewis-hamilton-leonardo-dicaprio-vegan-closing/,true,Reports on a specific real-world event (closure of a vegan burger chain) with news-style reporting,Celeb-Backed Vegan Burger Chain Shuts Final UK Sites After Series of Global Closures,"Neat, the vegan burger chain backed by Sir Lewis Hamilton & Leonardo DiCaprio, has shut its remaining UK locations, after a spate of closures since 2023.","# Celeb-Backed Vegan Burger Chain Neat Shuts Final UK Sites After Series of Global Closures
+
+4 Mins Read
+
+## Neat, the vegan burger chain backed by Sir Lewis Hamilton & Leonardo DiCaprio, has shut its remaining UK locations, after a spate of closures over the last 18 months.
+
+Popular plant-based fast-food chain Neat has closed its two remaining sites in the UK, where it originated in 2019.
+
+The celebrity-backed burger restaurant – which has had over a dozen locations in four countries – now only has two sites remaining in Milan, following closures in London, New York City and Dubai over the last 18 months.
+
+The closure of the Camden and Wembley stores in London will potentially affect 150 jobs, and follows a challenging financial period for Neat.
+
+“We have no further comment at this time, other than to confirm that the business has taken the difficult decision to close its UK restaurants,” a company spokesperson told The Sun, which first reported the news.
+
+## Neat’s UK closure marked by mounting losses
+
+Previously called Neat Burger, the chain opened to much fanfare in 2019, with Formula One legend Sir Lewis Hamilton an early backer, and actor Leonardo DiCaprio and footballer Thibaut Courtois joining as investors in subsequent rounds.
+
+The company has raised over $25M and was valued at $100M in 2023, when it charted a path for expansion both domestically and outside the UK. However, this followed years of Covid-19-related turmoil for hospitality and foodservice businesses, and Neat wasn’t immune to the fallout.
+
+In 2022, the company posted a £7.85M loss, up by 145% from the £3.2M loss reported in 2021. (Its 2023 accounts are overdue by a month, according to the UK’s Companies House.
+
+This led to the closure of five UK restaurants in 2023, halving its footprint in the country. The chain also shelved plans to open four more locations here. The company attributed the losses to a drop in footfall in London’s financial district and West End due to the rise of post-pandemic hybrid working patterns, as well as a decline in demand for food delivery.
+
+“We believe that sometimes, taking a step back is necessary to make a bigger leap forward,” Neat said at the time. “We remain deeply committed to our mission of providing delicious, sustainable, plant-based dining, and are excited about our future growth prospects.”
+
+While it had earmarked more restaurant openings in the US and the Middle East, over the course of 2024, its existing sites in these countries shut their doors too. This was followed by the closure of Neat’s outposts in London Victoria and Soho, and the departure of co-founder and director Zack Bishti.
+
+## Vegan restaurant closures continue
+
+It has been tough going for the restaurant industry, and plant-based concepts haven’t been spared either. In the UK, restaurants are closing at the fastest rate in a decade – over 1,400 eateries shuttering between September 2023 and 2024, a 19% increase from the period 12 months prior. Rising ingredient, utility and rental costs have put more than 10% at an “imminent” risk of closure, experts say.
+
+Since 2024, vegan fast-food restaurants The Vurger Co, Frost Burgers, Donner Summer, and JJ’s Vish and Chips all closed their doors, while Flower Burger exited the UK market. Bristol-based group Oowie, which had been expanding with a vegan-only approach, is now focusing on growing its diner-style restaurants with meat. In October, it turned a plant-based location into one serving animal products.
+
+That trend is being seen in the US too, with Hot Tongue Pizza, Elf Cafe, Burgerlords, Margo’s, and Sage Regenerative Kitchen all adding animal proteins to their meat-free menus. The latter wound down earlier this year, becoming one of a number of casualties in Los Angeles’s restaurant industry.
+
+Neat’s UK closure is the latest example that even celebrity backing may not be enough to survive in this landscape. In LA, Matthew Kenney’s VEG’D and Kevin Hart’s Hart House shut their doors in 2024, while in the UK, Made in Chelsea star Verity Bowditch and YouTuber Mikey Pearce’s Clean Kitchen Club closed its last remaining site in January, nine months after introducing meat on its previously vegan menu.
+
+Meanwhile, Deliciously Ella also closed its Plants by DE eatery in Mayfair following its acquisition by Hero Group in September, despite retaining the restaurant in the deal.
+
+In an encouraging sign, two months after Unity Diner – the vegan fast-food restaurant co-owned by animal activist Ed Winters (aka Earthling Ed) – announced its closure due to rising costs, it successfully negotiated a new deal with its landlord and reopened in its original location in East London.",www.greenqueen.com.hk,2025-04-22,2,Lewis Hamilton & Leonardo DiCaprio's Vegan Burger Chain Neat Shuts UK Locations,article,0.02669919576,51,212,199.546988
+https://www.greenqueen.com.hk/meatable-ceo-jeff-tripician-lab-grown-cultivated-meat/,true,"Reports on a specific event (Meatable summit) and the CEO's perspective, presented in a news-like format.",Meatable CEO: Working with Meat Industry the Way Forward for Cultivated Meat,"Jeff Tripician, CEO of cultivated pork startup Meatable and a former meat industry exec, argues that a collaborative approach is the only recipe for success.","# Meatable CEO: Uniting Innovation with Tradition is the Way Forward for Sustainable Meat Production
+
+4 Mins Read
+
+## Jeff Tripician is the CEO of Meatable, a Dutch food tech startup working on cultivated pork. A former meat industry exec, he argues that a collaborative approach is the only recipe for success.
+
+As global demand for meat rises, one thing is clear: the only sustainable path forward is collaboration – between the meat industry, farmers, ranchers, and all those who have long secured our protein supply.
+
+By combining existing knowledge and infrastructure with new technology, cultivated and conventional meat can work together to make sustainable protein widely available at scale. Cultivated meat isn’t here to replace the industry – it’s here to complement it. Rather than competing, innovation and tradition must join forces to drive the industry forward, benefiting ranchers, businesses, and the environment alike.
+
+This was the focus of Meatable’s recent global summit, where over 80 industry leaders, meat executives, investors, and policymakers gathered to discuss how cultivated and conventional meat can collaborate to really make a difference.
+
+## The problem
+
+The problem is undeniable: our current food production system is unsustainable. It harms the climate and depletes vital resources like water and land, and is subject to supply disruptions due to livestock disease, weather conditions and global conflict. If we continue down this path, we won’t be able to feed our growing population without devastating the planet. It’s time to change course and give the Earth a break.
+
+Farmers, ranchers, and the meat industry face immense pressure to meet the surging global demand for protein with finite land, water, and resources – all while minimising their environmental footprint. By 2050, global protein demand is projected to rise by a staggering 70%, relating to two billion more people needing 2 trillion meals per year, putting even more strain on an industry that is already pushing the limits of efficiency and scale. Therefore, it is becoming increasingly clear that relying solely on conventional methods is neither practical nor sustainable.
+
+As the Rt Hon Chris Skidmore, former UK Minister of Energy, stated during the event: “Every human being deserves the right to better nutrition, and to protein-rich meals, just as everyone should have the ability to access energy, electricity, or the internet. These are the global goals that sustainability has to deliver: not to ration, nor to restrict the choices and lifestyles of those who have been denied choice or freedom for too long.”
+
+## The solution
+
+Instead of competing in a zero-sum game, the meat industry has an opportunity to evolve by embracing cultivated meat as part of the solution. By incorporating this technology we can alleviate the burden on farmers and ranchers to continuously increase production under volatile market conditions. Rather than forcing a binary choice between traditional and cultivated meat, cultivated meat will be able to provide additional supply, so the industry can use both to build a more resilient and adaptable food system.
+
+At the same time, cultivated meat’s reduced environmental footprint offers a path toward a more sustainable future. By requiring significantly less land and water while generating fewer emissions, it minimises deforestation, preserves natural ecosystems, and reduces pollution from livestock waste.
+
+With the right approach, the industry can strike a balance between meeting growing consumer demand and protecting the planet for future generations. The future of meat production isn’t about replacement – it’s about integration.
+
+## The way forward
+
+There is growing interest to do so. As an example, a representative from the New Mexico Partnership (US) outlined during the event that the state of New Mexico, an agricultural hub, is actively exploring opportunities in food innovation, including cultivated meat, and promoting the state as a business hub in this regard.
+
+And we don’t need to reinvent the wheel. The meat industry is built on centuries of expertise, finely tuned supply chains, and an extensive infrastructure that already feeds billions. This foundation provides an enormous advantage – one that cultivated meat is set to integrate with rather than replace. By working together, we can scale up high-quality, sustainable protein production without starting from scratch, ensuring a more efficient and practical path forward.
+
+My charge? Give future generations a chance, and give consumers a choice. Innovation has always shaped the food industry, and the market will naturally adapt, as it always does. If we strike the right balance, ranchers will not only survive but thrive, the industry will expand rather than contract, and consumers will enjoy more choices than ever before. This is what the future of meat should look like – one driven by innovation and collaboration, not restriction and competition.
+
+By supporting local farmers and ranchers, continuing the responsible production of conventional meat, and integrating high-quality, great-tasting cultivated meat as a complementary innovation, we can create a more resilient and sustainable future. The path forward isn’t about division or trade-offs – it’s about working together to feed a growing world while protecting the planet.
+
+This is not a battle between old and new. It’s an opportunity to evolve, using the best of what we already have to build something even better. The only way forward is together.
+
+Want to discuss further? I’m always ready to pull up a chair. Contact me on LinkedIn.",www.greenqueen.com.hk,2025-03-28,27,Meatable CEO: Collaboration the Only Way Forward for Lab-Grown Meat,article,0.02890034128,50,200,199.546988
+https://www.greenqueen.com.hk/category/covering-climate-now/,false,Contains multiple articles with 'Read More' links rather than a single news article,Covering Climate Now - Green Queen,"Covering Climate Now is a global journalistic collaboration to strengthen coverage of the climate story & Green Queen Media helps to represent Asia by sharing breaking news, interviews, startup features from media outlets around the planet.","Browsing Category
+
+# Covering Climate Now
+
+There's evidence that global warming creates fertile ground for political strongmen to come to power.
+By LV Anderson
+In November 2013, one of the strongest tropical cyclones in history made landfall in the Philippines. Known locally!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By Matthew William Jones research fellow, University of East Anglia; Crystal A Kolden, assistant professor, University of Idaho; and Stefan H Doerr, director of the Centre for Wildfire Research, Swansea University
+Fires have long been a!-->!-->!-->…
+
+Read More...
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+
+Republican attorneys general are engaged in what one critic called ""an obvious attempt to shield fossil fuel companies from facing accountability for their climate lies"".
+By Jessica Corbett
+In yet another recent display of!-->!-->!-->!-->!-->…
+
+Read More...
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+
+Since rich countries promised $650 million to the so-called loss-and-damage fund last year, new pledges have dried up.
+By Naveena Sadasivam
+At the annual United Nations climate conference in Dubai last year, the world’s countries!-->!-->!-->!-->!-->…
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+
+Republican nominee Donald Trump ""wants to do away with all regulations and open up the floodgates for the fossil fuel industry and the nuclear industry,"" she said. ""So the choice is very clear.""
+By Jessica Corbett
+Actor and activist!-->!-->!-->!-->!-->…
+
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+
+Curbing the carbon footprint of what we eat won’t require an agricultural revolution. It's already happening in farms and ranches across the country.
+By Ayurella Horn-Muller
+Early into his new book The Blue Plate: A Food Lover’s!-->!-->!-->!-->!-->…
+
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+
+Last year, 196 people were killed trying to protect the environment. Most of them were Black or Indigenous.
+By Taylar Dawn Stagner
+Jonila Castro is an activist working with AKAP Ka Manila Bay, a group helping displaced communities!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+First-of-its-kind research shows how ""ecoacoustics"" can help scientists monitor the health of soils — using underground critter concerts.
+By Ayurella Horn-Muller
+Think back to the last concert you went to. Now replace the music that!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By Jack Marley, environment and energy editor, The Conversation UK
+How old is the climate crisis?
+I was born in 1994, when the concentration of CO₂ in the atmosphere was measured at 360 parts per million; today it is close to 420.!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Two years after the IRA passed, a new report found that states have only captured a tiny fraction of the funding available.
+By Syris Valentine
+When President Joe Biden signed the Inflation Reduction Act, or IRA, into law two!-->!-->!-->!-->!-->…
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+
+By Steven Lam, visiting researcher, University of Guelph; and Gloria Novović, LSE Fellow, University of Guelph
+Canada’s first National Adaptation Strategy urges Canadians to consider climate change impacts in their everyday!-->!-->!-->…
+
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+
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+
+An anti-greenwashing law in Canada compelled polluters to scrub misleading content. Could a new bill in Pennsylvania set an example for the United States?
+By Emily Sanders
+“Experts agree: is one of the most important low-carbon!-->!-->!-->!-->!-->…
+
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+
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+
+The misperception gap widens when officials get more money from fossil fuel interests.
+By Kate Yoder
+When the New Orleans City Council debated a proposal for a $210 million gas-fired power plant in 2017, something felt off about the!-->!-->!-->!-->!-->…
+
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+
+In hundreds of US cities and towns, extreme rainfalls are overwhelming outdated sewer systems, flooding waterways with untreated sewage.
+By Kait Parker
+Although raw sewage and gastrointestinal illnesses are rarely topics broached in!-->!-->!-->!-->!-->…
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+
+By Simon H Lee, lecturer in atmospheric science, University of St Andrews; Hayley J Fowler, professor of climate change impacts, Newcastle University; and Paul Davies, chief meteorologist, Met Office
+Extreme weather is by definition!-->!-->!-->…
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+Just by ending the practice of overfishing, we could store the same amount of carbon as 6.5 million acres of forest each year.
+By Sophie Kevany
+In the search for winning climate solutions, the world’s oceans are an undisputed!-->!-->!-->!-->!-->…
+
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+
+By Mark Charlton, net-zero research theme director, De Montfort University
+In the unlikely event I ever run another marathon, I wouldn’t want to do it at night. But some famous global running events, including the world!-->!-->!-->…
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+A 2022 Philippine Commission on Human Rights report links fossil fuel companies to climate change and human rights impacts, boosting climate justice efforts. It calls for stricter regulations, corporate accountability, and reparations for!-->…
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+Sadiq Khan faces calls to ban fossil fuel industry messaging from tube stations and buses.
+By TJ Jordan
+London’s public transport network has hosted more than 240 advertising campaigns by oil and gas companies including Shell, BP,!-->!-->!-->!-->!-->…
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+
+Thousands of hospitals are at risk of shutting down due to an extreme weather event. Experts say it’s time to adapt.
+By Kaitlin Sullivan
+In August 2023, time was running out for healthcare workers along Florida’s Gulf Coast. Hospital!-->!-->!-->!-->!-->…
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+
+EVs don’t need gas, and new US tax credits can make purchasing them more affordable.
+By Daisy Simmons
+Some people thought Juliana Dockery and her husband Sean were being impractical when they bought an electric vehicle in 2022. Why?!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Covering Climate Now - Green Queen,article,0.03866946565,26,290,199.546988
+https://www.greenqueen.com.hk/barcelona-cubiq-foods-cultivating-omega-3-smart-fats-for-alternative-meat-protein/,true,"Reports on a specific company's (Cubiq Foods) development and funding, which is a factual event.",Barcelona’s Cubiq Foods Is Cultivating Omega-3 Smart Fats For Alternative Meat,"Cubiq Foods is focused on cultivating “smart” omega-3-rich structured fats, oils and other fatty emulsions for use in alternative proteins.","3 Mins Read
+
+Cubiq Foods is a Barcelona-based startup developing cultivated fats for alternative protein products. While many food techs are working on cell-based meats, Cubiq Foods is focused on cultivating healthier “smart” omega-3-rich structured fats, oils and other fatty emulsions for use in these new proteins. It hopes to be able to replace common saturated fats, such as coconut oil, that are currently used in both cultivated and plant-based analogues to replicate the juiciness of real meat that consumers desire.
+
+Founded in 2018 by Dr. Raquel Revilla, Andrés Montefeltro and Jordi Bladé, Cubiq Foods is a startup developing a platform of cultivated fats for companies manufacturing alternative proteins and foods. **The startup is the first company to create cell-based fats that are high in omega-3 fatty acids. **
+
+Two main products are slated to launch later this year. Their first, the Cubiq Smart Omega-3, is rich in DHA and EPA, which are omega-3 fatty acids that are associated with better brain functioning and lower blood pressure, making it a healthier replacement for existing oils used in alternative proteins without impacting the taste for food. **Its second product, Cubiq Smart Fat, is designed to improve the flavour and taste of premium foods such as cell-based meats. **
+
+According to some reports, Cubiq Foods are already in talks with cultivated companies such as Mosa Meat for a potential collaboration.
+
+Aside from cell-based fats, Cubiq Foods also converts liquid oils that contain unsaturated fats such as olive oil into a solid structured form, making it a suitable replacement for plant-based proteins that require coconut oil, which is high in saturated fats. Currently, coconut oil is widely used in plant-based meat products, including in both leading food techs Beyond Meat and Impossible Foods’ meat analogues.
+
+With its “better-for-you” fats, t**he company hopes to be able to improve the healthfulness of plant-based and cultivated meat alternatives, **while promoting products that are less resource-intensive and are slaughter-free.
+
+For existing plant-based meat companies that are already on the market, using Cubiq Foods’ fat ingredients could help their brands fight criticism around health that they have struggled with in recent years.
+
+Although Cubiq Foods’ platform has stayed relatively under the radar, it has received greater attention from investors in recent months – particularly as alternative proteins emerge as a crucial solution to unsustainable animal agriculture, which United Nations experts have identified as a key driver of novel zoonotic diseases.
+
+In May, despite the ongoing coronavirus-induced economic volatility, Cubiq Foods announced that it had raised US$5.4 million in a round led by Blue Horizon Ventures and Moira Capital Partners, taking the startup’s total funding to US$18.4 million. In a release, the founders said that the capital will go towards delivering its products at industrial scale by the end of this year.
+
+While not many food techs have focused on developing fats for use in alternative proteins, Cubiq Foods is not alone. **Earlier this year, Boston-based Motif FoodWorks announced a research partnership to create a plant-based fat** that has the attributes of animal-derived fats, which will help elevate the taste, texture and appearance of vegan meat and dairy alternatives.
+
+For many vegan food techs, commercially available plant-based fat solutions typically do not cook, taste or interact with other ingredients in a way that animal-based fats do, and being able to replicate this is critical to produce plant-based meats and cheeses that mass consumers crave.
+
+*Lead image courtesy of Impossible Foods. *",www.greenqueen.com.hk,2025-04-09,15,Barcelona’s Cubiq Foods Is Cultivating Omega-3 Smart Fats For Alternative Meat,article,0.0252257541,47,210,199.546988
+https://www.greenqueen.com.hk/thg-labs-palm-oil-alternative-clean-food-group-waste-fermentation/,true,Reports on a specific event (partnership between THG Labs and Clean Food Group) in a news-like format.,Cosmetics Giant to Tackle Palm Oil Use with Microbial Fat Made From Food Waste,Cosmetics maker THG Labs and Clean Food Group will develop beauty and personal care products with planet-friendly oils made from food waste.,"# THG Labs to Use Palm Oil Alternative Made From Waste Bread for Beauty & Personal Care Products
+
+4 Mins Read
+
+## British cosmetics manufacturer THG Labs has partnered with Clean Food Group to develop beauty and personal care products with eco-friendly oils made from food waste.
+
+THG Labs, the product development division of British personal care giant THG, is looking to lower the cosmetics industry’s ecological impact through a partnership with Clean Food Group, a London-based biotech firm making yeast-based alternatives to planet-harming fats like palm oil.
+
+The two firms will work together to create new raw materials using a “low-impact, high-performance oil” for use in beauty and personal care products, aiming to provide cosmetics producers with more sustainable and effective equivalents to “agriculturally intensive” ingredients.
+
+The upcycled oil leverages Clean Food Group’s fermentation technology to feed scalable non-GMO yeast strains on waste bread, and turn them into what it says are “bio-equivalent alternatives” to resource-intensive and highly polluting oils.
+
+“Building on THG Labs’s passion for biotech and commitment to a more sustainable future, we are thrilled to be collaborating with Clean Food Group on a new era of innovation in sustainability,” said Kristal Goodman, head of product innovation at THG Labs.
+
+## Clean Food Group’s ‘robust’ yeast sets it apart
+
+THG (formerly The Hut Group) is an e-commerce leader with online stores like Lookfantastic, Cult Beauty and Dermstore under its umbrella, as well as brands such as Christophe Robin, Biossance, Eyeko, and Grow Gorgeous. Its products range from beauty and personal care to wellness and nutrition.
+
+THG Labs is its UK product development centre, whose innovation and R&D teams create white-label products for multinationals, industry giants, and independent labels.
+
+“We’re constantly challenging ourselves to improve the environmental impact of our products, not only within the manufacturing facility but also in the supply chain of our raw materials,” said Goodman.
+
+Clean Food Group, meanwhile, has its roots in the University of Bath, whose professor Chris Chuck’s 10-year research effort forms the base of the firm’s proprietary, aided by £7.5M in UK government funding. By employing microbial fermentation and using up food waste, the startup lowers the emissions related to producing CleanOil by as much as 90% compared to terrestrial oil manufacturing.
+
+“We’ve got a really robust yeast that is capable of growing in low-sterile conditions, so we can retrofit existing fermentation units – we don’t have to go out and build new bioreactors,” Clean Food Group CFO Tom Ellen explains on its website. “This dramatically decreases capex and lead time to scale to market.”
+
+He adds: “This is a big point of differentiation compared to our competitors who are using less robust yeast, or genetically modified organisms, which means they require pharmaceutical style, purpose-built bioreactors.”
+
+Now, with the THG partnership, Chuck said the company wants to “bring to market a range of science-led cosmetics and personal care products that put sustainability at their core”.
+
+## Palm oil alternatives gaining ground amid widespread deforestation
+
+Clean Food Group is currently raising a Series A round to scale up its operations – the company has raised £13M to date, following a €2.5M investment from UK climate investor Clean Growth Fund.
+
+It is among a number of startups tackling a major contributor to the climate crisis. Palm oil is present in nearly half of all supermarket products, and around 70% of all cosmetics contain at least one palm-derived raw material.
+
+But it is a significant source of tropical deforestation, which contributes to nearly a fifth of all global emissions. Around 90% of the world’s palm trees are in Indonesia and Malaysia, where these plantations have been directly responsible for widespread wildfires in recent years. The industry is also a threat to wildlife and human rights, particularly Indigenous communities.
+
+Global production of this oil, however, has increased tenfold since 1980 – and demand is currently growing by 4% every year. This would lead to more forests being felled and burned, a form of mass deforestation that emits greenhouse gases while removing the trees that would sequester them.
+
+There are a number of startups using fermentation to make more sustainable replacements for palm oil, contributing to an alternative fat market that’s set to grow by 6% annually to reach $4.5B by 2032 These include fellow British firm PALM-ALT, Estonia’s Äio, Dutch startups Time-Travelling Milkman and NoPalm Ingredients, and US players Kiverdi and C16 Biosciences.
+
+These companies have attracted interest from industry-leading businesses and big-name investors. Clean Food Group has previously received funding from Döhler Ventures, while Unilever has backed San Diego’s Genomatica, whose microbial palm oil alternative is suited for personal, home and cleaning products. And C16 Biosciences counts Bill Gates’s Breakthrough Energy Ventures as an investor – last year, its palm oil alternative was part of a soap bar by Haeckels and Pangaia.",www.greenqueen.com.hk,2025-04-09,15,Cosmetics Giant THG Labs to Use Palm Oil Alternative Made From Food Waste,article,0.02783817983,53,211,199.546988
+https://www.greenqueen.com.hk/meat-tech-invests-us1-2m-in-cultured-fat-startup-peace-of-meat-ahead-of-acquisition/,true,Reports on a specific corporate action (investment and acquisition) in a news-style format,Meat-Tech Invests US$1.2M In Cultured Fat Startup Peace Of Meat Ahead Of Acquisition,Israeli food tech Meat-Tech has initally invested €1 million (US$1.19 million) in cultured fat startup Peace of Meat.,"3 Mins Read
+
+Following** **Israeli cultivated meat food tech Meat-Tech 3D’s earlier announcement that it has signed a letter of intent to purchase a cultured fat company, the startup has now revealed that the company in question is Peace of Meat. It has made an initial €1 million (US$1.19 million) investment into Peace of Meat in the lead up to the acquisition of the remainder of the company, which is still subject to the completion of a final agreement. Meat-Tech says that its investment will help it scale-up its cell-based technology and speed up commercialisation.
+
+Announced on Wednesday (October 20), Ness Ziona-based **Meat-Tech has invested an initial sum of US$1.19 million in Peace of Meat, a Belgian B2B startup producing cultivated fat and texturing ingredients.** Meat-Tech’s investment is part of its planned full acquisition of the company, as announced earlier last month.
+
+Upon the completion of the final agreement, which is still in discussion, Meat-Tech will purchase all of Peace of Meat’s equity once the startup has achieved pre-agreed technological milestones over two years. **Meat-Tech will acquire all the target company’s shares for around US$17.5 million, in a combination of cash and Meat-Tech’s equity.**
+
+Expediting the development of a broader range of cultured fat options will accelerate our go-to-market plans and support our current activities while opening the door to new product opportunities.
+
+Sharon Fima, CEO & CTO of Meat-Tech
+
+Antwerp-based Peace of Meat, which was recently selected as one of Big Idea Ventures’ (BIV) cohorts this year, has developed a proprietary stem-cell-based technology to produce cruelty-free animal fats, such as those from cattle, chicken or geese. It was founded by Dirk von Heinrichshorst, David Brandes and Eva Sommer in 2019.
+
+Meat-Tech plans to leverage Peace of Meat’s cultured fat technologies to **expand its cell-based offerings and speed up its timeline to bring cell-based products to market. **
+
+“Expediting the development of a broader range of cultured fat options will accelerate our go-to-market plans and support our current activities while opening the door to new product opportunities,” said Sharon Fima, CEO and CTO of Meat-Tech.
+
+The Israeli food tech also said it expects that with Peace of Meat’s technology, it will be launching** “hybrid” products incorporating both plant and cell-based ingredients. **
+
+Hybrid products, such as plant-based burgers made with cultured fat, may prove to be an exciting new product category. Such fats may offer improved aromas, flavours and textures as compared to purely plant-based proteins.
+
+Steve H. Lavin, Chairman of the Board of Directors at Meat-Tech
+
+“Meat-Tech believes that hybrid products, such as plant-based burgers made with cultured fat, may prove to be an exciting new product category. Such fats may offer improved aromas, flavours and textures as compared to purely plant-based proteins,” said Steve H. Lavin, chairman of the board of directors of Meat-Tech.
+
+“Completing this acquisition will add technological capabilities to support Meat-Tech’s core centre-of-plate product offering.”
+
+“Peace of Meat shares the strategic vision of Meat-Tech 3D and is excited to join forces. We are convinced that the strong scientific and commercial synergies between both parties paired with our approach of creating hybrid products based on savoury cultured fats is the perfect setting to bring cultured meat to market in an increasingly competitive space,” added David Brandes, managing director of Peace of Meat.
+
+*Lead image courtesy of Meat-Tech.*",www.greenqueen.com.hk,2025-04-09,15,Meat-Tech Invests US$1.2M In Cultured Fat Startup Peace Of Meat Ahead Of Acquisition,article,0.02496134856,48,211,199.546988
+https://www.greenqueen.com.hk/vow-cultured-quail-lab-grown-meat-approved-fsanz-australia-new-zealand/,false,Reports on a specific real-world event (regulatory approval for cultivated meat) with news-style reporting,Breaking: Vow's Cultured Quail Gets Regulatory Nod in Australia & New Zealand,"Known for its cultured quail, Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.","# Cultured Quail Startup Vow Gets FSANZ Regulatory Approval in Australia & New Zealand
+
+7 Mins Read
+
+## Known for its cultured quail, Sydney-based Vow has received regulatory approval from Food Standards Australia New Zealand, a first for cultivated meat in the region.
+
+Australian food tech startup Vow has become the first startup to receive regulatory clearance for cultivated meat in at least three geographies.
+
+The Sydney company has received the green light from Food Standards Australia New Zealand (FSANZ), the joint regulator for the Antipodean nations, for its cultured quail, according to an approval report dated today (April 7, 2025) uploaded to the regulator’s website. It is now subject to ministerial approval.
+
+It ends a protracted process that started in early 2023 and involved two rounds of public consultation, during which Vow succeeded in getting regulatory clearance to sell the cultivated meat product in Singapore and by extension, Hong Kong (the latter does not have its own regulatory process for novel foods, but relied on approval from Singapore under a framework of international cooperation).
+
+In an interview with Green Queen last year, Vow co-founder and CEO George Peppou had predicted that the company would receive approval in Q1 2025, and that prophecy rang true, with the FSANZ approving the application on March 27 and notifying the Food Ministers’ Meeting of its decision today.
+
+“Today, the Australia-New Zealand food regulatory body FSANZ announced that its board had finalized the food code changes required for Vow’s cultured meat to come to market,” a Vow spokesperson told Green Queen.
+
+“However, before these changes are officially made to the food code, there is a 60-day period for Food Ministers from across ANZ to review these changes. As a result, Vow is hoping for the process to be fully complete sometime in June,” they added.
+
+Asked about Vow’s market plans after the 60-day review, Peppou revealed: “We plan to launch on our home turf in Australia, like we did in Singapore, where we’ve been selling and serving consistently for over a year. Expect to see us work with high-end restaurants and elevated fast-casual concepts first, followed by retail partnerships later in the year.”
+
+In its assessment, the food safety agency noted: “FSANZ conducted a full and independent evidence-based assessment of all media inputs and was satisfied their use and/or presence did not raise any safety concerns.”
+
+Bianca Lê, founder of Cellular Agriculture Australia, called it a “huge win for Vow, for consumers across Australia and New Zealand, and for the future of food globally”.
+
+“Transparent, science-based regulation is exactly what’s needed to support responsible innovation in the food system,” she told Green Queen. “This approval not only validates years of hard work across the sector, but also gives real momentum to attract global investment and accelerate the commercialisation of novel food technologies.”
+
+Simon Eassom, CEO of Food Frontier, labelled Vow a “trailblazer” in the industry. “George Peppou’s strategy of introducing Vow’s Japanese Quail parfait to the Singapore market first and enabling some commercial return and customer feedback has no doubt helped the organisation through challenging financial times and prepared it well for launch into Australia,” he told Green Queen. “Any company that comes after this will owe a huge debt of gratitude to George and the team for unlocking the path through FSANZ’s regulatory process.”
+
+## What the FSANZ said about Vow’s cultured quail application
+
+Vow submitted its dossier in February 2023, seeking permission to use “cultured quail cells, derived from embryonic fibroblasts of Japanese quail, as a novel food ingredient” in Australia and New Zealand.
+
+FSANZ issued a call for public comments in December 2023 and another 12 months later. The second round received 22 responses, with each submission considered as part of the agency’s assessment of the cultured quail cells.
+
+The food safety body noted that “cell line suppliers already operate according to good laboratory practices (GLP) and good cell-culturing practices (GCCP) to manage risks”, and therefore, the overall food safety risk for cell lines is “very low”. It added that cell line suppliers aren’t expressly required to ensure that “inputs do not make cell-cultured food unsafe or unsuitable”.
+
+It added: “At the estimated consumption levels, there were no toxicological concerns related to the cell media or inputs used in the production process.”
+
+FSANZ further noted that cultivated meat cannot be included in “special purpose foods” like sports foods, infant formula, or food for special medical purposes without additional pre-market assessments.
+
+One public comment brought forward the question of whether cultivated meat products should be categorized as ultra-processed and the “adverse health outcomes” they’re linked to. In response, the FSANZ said the issue of UPFs is beyond the scope of the application.
+
+“The nutrition risk assessment considered the macronutrient and micronutrient content of harvested cells including components introduced during the production process and found no nutritional concerns,” it concluded, adding that the harvested cells were unlikely to pose a food allergenicity risk.
+
+FSANZ confirmed that Vow did not request that its cultured quail be sold as a single ingredient in retail. Instead, it will be mixed with other ingredients – as is the norm for cultivated meat, including Vow’s – to produce dishes in restaurants and foodservice establishments, and end products for supermarkets.
+
+Addressing concerns about the high costs of cultivated meat and its impact on farmers, the FSANZ suggested that “certain industry costs and regulator costs are necessary to ensure safety and are unlikely to outweigh overall benefits to industry, consumers and government”.
+
+The assessment’s outlook on the potential for cultivated meat is encouraging for the industry at large: “The consideration of costs and benefits acknowledges that cell-cultured foods are in their infancy with uncertain market growth. That takes into consideration the currently high production costs and uncertainty of the future speed or extent of technology developments for reducing production costs.”
+
+## A huge win for cultivated meat amid global challenges
+
+This is a big win for Vow and the cultivated meat sector as a whole, which has been embattled of late due to funding and geopolitical challenges. Private investment in cultivated meat startups fell by 75% in 2023 and another 40% in 2024.
+
+Cultivated meat has faced numerous cultural and political challenges of late. Italy prohibited the production and sale of cultivated meat in 2023. In the US, over 20 states have attempted to ban these proteins, and three have been successful. With Donald Trump as president and Robert F Kennedy Jr as health secretary, regulatory progress for cultivated meat looks uncertain – although the US did issue its third initial approval, for cultivated pork fat by San Francisco-based Mission Barns, last month.
+
+Still, the future of the sector remains murky in the US, and that has opened up opportunities for other countries to emerge as leaders. Singapore is already at the forefront, having been the first to approve cultivated meat back in 2020, and following it up with its green light for Vow last year.
+
+Other leaders could include Israel, which approved its homegrown cultivated beef maker Aleph Farms, and the UK, which has just opened a regulatory sandbox for a select group of cultivated startups. Experts believe South Korea could grant an approval this year as well, while regulators in the EU, Switzerland, and Thailand are evaluating applications. With the Vow approval, Australia and New Zealand are well-positioned to be key players in the field.
+
+The FSANZ approval comes weeks after Vow cut back 30% of its workforce, a decision Peppou described as coming from a “position of strength as the industry leader, not a position of weakness”.
+
+“However, given the complexity and novelty of the regulatory process for cultured meat, it has taken far longer than initially expected to secure regulatory approval in the markets which Vow has targeted,” he said at the time. “This is not a criticism of the regulators, but rather an acknowledgement of the care and thoroughness necessary to ensure cultured meat is completely safe for human consumption and regulated appropriately.
+
+The company, which also makes cultured foie gras, is currently selling its products at various restaurants and bakeries in Singapore through its Forged brand, with rave reviews from tasters. One of them told Green Queen: “What stood out to me was that it was genuinely delicious.”
+
+And just last week, the company claimed to have broken a world record by harvesting 20,000 litres of cell culture through its Andromeda bioreactor.
+
+Vow – which went viral and appeared on The Late Show with Stephen Colbert for its woolly mammoth meatball stunt in 2023 – has secured $55M from investors to date, commercialising with a smaller outlay than competitors that have received approval, including Upside Foods ($608M), Eat Just ($270M), Aleph Farms ($147M), and Mission Barns ($60M).
+
+*This story was updated to include quotes from Vow, Bianca Lê, and Simon Eassom.*",www.greenqueen.com.hk,2025-04-15,9,Vow Gets Australia & New Zealand Regulatory Approval for Cultured Quail,article,0.03697782337,66,219,199.546988
+https://www.greenqueen.com.hk/biocraft-pet-nutrition-lab-grown-meat-dog-cat-food-eu-approved/,true,Reports on a specific real-world event (BioCraft Pet Nutrition's EU registration) with news-style reporting,Europe's Pets Could Be Eating Cultivated Mouse Meat Soon,BioCraft Pet Nutrition has received registration from Austrian authorities to sell its cultivated mouse meat ingredient to EU pet food producers.,"# BioCraft Pet Nutrition Gets EU Registration to Sell Cultivated Mouse Meat for Dogs & Cats
+
+5 Mins Read
+
+## Food tech firm BioCraft Pet Nutrition has received registration from Austrian authorities to sell its cultivated meat ingredient in pet food applications across the EU.
+
+After a string of developments last year, 2025 is shaping up to be a big year for cultivated pet food. Just weeks after the first such product went on sale in the UK, another startup is gearing up to sell its version in the EU.
+
+BioCraft Pet Nutrition, a Delaware-based firm with a lab in Vienna, has received registration from Austrian authorities to use Category 3 animal byproducts (ABPs) in the EU, allowing it to sell its cultivated mouse meat to pet food producers in the region.
+
+Companies looking to sell animal-derived ingredients to pet food manufacturers need to meet legal requirements ensuring the ingredients are safe, and register as a user of animal byproducts. BioCraft notes that it has met its obligation as a Feed Business Operator and notified the EU Feed Materials Register.
+
+“It’s important to note that there is no pre-market approval process to sell feed ingredients in the EU, which means that animal cell-cultured ingredients themselves are not subject to ‘approval’ or ‘registration’ directly,” outlines BioCraft co-founder and CEO Shannon Falconer. “Rather, ‘approval’ or ‘registration’ is granted to the facility producing these animal byproducts.”
+
+“Cultured mouse is a biomass suspended in liquid-nutrient broth from a safe, non-GM cell line in a controlled, antibiotic-free, animal-free medium. It is a source of polyunsaturated omega fatty acids, protein, and nutrients, for use in pet food only,” the register reads.
+
+“BioCraft has now met all its legal obligations to sell its ingredient to pet food manufacturers directly,” says Falconer, adding that the company “is not positioning itself to sell to consumers directly”.
+
+## Cultivated mouse meat passes three-year-long safety testing
+
+According to Falconer, facility registration or approval is “not a long process”. BioCraft filed its application to the EU in August 2024 – but it only did so after three years of rigorous safety assessments.
+
+“What does take time are the many, many tests to validate the safety and nutritional profile of the feed material being sold – especially when it’s something new, such as an animal cell-cultured ingredient,” she explains.
+
+This includes a full genetic analysis of its cell line, a toxicological review of each ingredient that goes into the product, extensive nutritional profiling of the ingredient, as well as the generation of a Hazard Analysis and Critical Control Point (HACCP) plan, which is a legal requirement to sell any feed material in the EU).
+
+BioCraft enlisted a team of veterinary, food safety, and food science experts – both in-house and third-party – to generate safety data for its cultivated ingredient based on dossier requirements for an EU feed additive.
+
+Studies confirmed that the company’s ingredient is produced using stable, non-immortalised, non-genetically modified animal cells, and is free from bacterial pathogens, viruses, mycotoxins, moulds and yeasts. The cultivated mouse meat doesn’t contain biogenic amines or heavy metals either.
+
+Following the safety testing, BioCraft filed for facility registration with Austrian authorities, who granted it “for the purpose of multiplying cells for the production of pet food”.
+
+“This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point,” says Falconer.
+
+“We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production,” she adds.
+
+## BioCraft in talks with leading pet food manufacturer
+
+It’s the biggest milestone in the startup’s nine-year history, allowing it to commercialise its debut product in the EU market. The cultivated mouse meat slurry can be used as a one-to-one replacement in wet or dry pet food at similar inclusion levels to conventional slurry, since it has a similar nutritional profile and consistency.
+
+Third-party profiling of over 100 nutrients showed that BioCraft’s cultivated meat has comparable levels of taurine, lysine, methionine and tryptophan to that of chicken slurry, and a superior omega-6 to omega-3 ratio.
+
+Last year, BioCraft announced that its product now had a sale price of $2-2.50 per lb. It achieved this feat by developing a plant-based growth medium formulated to provide a nutritious boost to the end product. Typically, animal-derived growth media – the mix of proteins, sugar and nutrients that feed animal cells in a bioreactor – cost hundreds of dollars per litre.
+
+Formerly called Because Animals, the firm has raised $6.7M in funding to date, and previously earmarked early 2026 for its market launch. Leading manufacturer Partner in Pet Food (PPF) is now “investigating options” with BioCraft. “Pet food producers are following this market space eagerly because there is a need for more ingredients that are supply-chain stable, sustainable, scalable, safe, and ethical,” said Patricia Heydtmann, quality and product development director at PPF.
+
+Czech startup Bene Meat Technologies was the first to register cultivated pet food as an EU feed material back in 2023, although it did so under the fermentation category instead of as an ABP. It has since also filed an application to the US Food and Drug Administration.
+
+Meanwhile, Cult Food Science conducted feeding trials in the US in pursuit of regulatory approval for its Noochies! brand, and Friends & Family Pet Food Co has inked two deals to launch stateside and in Singapore.
+
+The UK appears to be leading the race, with London-based startup Meatly passing stringent inspections from its regulatory bodies and partnering with vegan pet food maker The Pack to launch its cultivated chicken in dog treats at Pets At Home.",www.greenqueen.com.hk,2025-03-26,29,BioCraft Can Now Sell Lab-Grown Meat to EU Pet Food Producers,article,0.02999072352,56,210,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-6/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-0804-6 - Green Queen,Courtesy: Ivy Farm Technologies,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-09,15,future-food-quick-bites-0804-6 - Green Queen,article,0.01687369335,26,171,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-3-2/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-0804-3 - Green Queen,Courtesy: Ten Speed Press,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,future-food-quick-bites-0804-3 - Green Queen,article,0.01686903572,26,172,199.546988
+https://www.greenqueen.com.hk/eat-just-egg-europe-uk-launch-vegan-food-group/eat-just-egg-europe-uk-launch-vegan-food-group-3/,false,"The content is an introduction to the Green Queen platform, not a news article.",eat-just-egg-europe-uk-launch-vegan-food-group-3 - Green Queen,Courtesy: Eat Just,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,eat-just-egg-europe-uk-launch-vegan-food-group-3 - Green Queen,article,0.0171176494,26,168,199.546988
+https://www.greenqueen.com.hk/nourish-ingredients-tastilux-fat-meat-cabio-biotech-china/,true,Reports on a specific business partnership and product development in a news-like format.,Aussie Startup Inks Deal to Make Animal-Free Fat in China,"Nourish Ingredients has partnered with China's Cabio Biotech to produce and distribute its precision-fermented fat alternative, Tastilux.","# Aussie Startup Inks Deal to Make & Distribute Animal-Free Fat in China
+
+4 Mins Read
+
+## Canberra-based Nourish Ingredients has partnered with Chinese fermentation specialist Cabio Biotech to produce and distribute its precision-fermented fat alternative.
+
+Highlighting American fears of falling behind China in the biotech revolution, a new partnership looks to leverage the latter’s manufacturing might to produce future-friendly food ingredients.
+
+Australia’s Nourish Ingredients, which makes alternatives to animal fats from precision fermentation, has joined forces with Wuhan-based fermentation and synbio firm Cabio Biotech to make and distribute its flagship Tastilux product for the Asia-Pacific market.
+
+According to industry bodies the Precision Fermentation Alliance and Food Fermentation Europe, precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavour molecule, vitamin, pigment, or fat.
+
+Nourish Ingredients’s Tastilux is a precision-fermented fat designed to improve the taste, aroma and cooking experience of meat analogues to more closely resemble their conventional counterparts.
+
+## Partnership will extend beyond Tastilux
+
+A result of three years of work, Tastilux was first exhibited at the South by Southwest conference in Sydney last year, as part of vegan chicken wings with calcium-based edible bones. The “designer fat” relies on naturally occurring lipids scaled through precision fermentation to provide the distinct flavour and cooking properties of meat fats when used in plant-based chicken, beef, pork and other alternatives.
+
+Through the partnership, Cabio Biotech will leverage its state-of-the-art facilities and expertise to manufacture Tastilux in an efficient manner with minimal waste. This will enable global-scale production, helping Nourish Ingredients make its market entry with high product consistency.
+
+Cabio Biotech has been supplying functional ingredients for over two decades, and owns one of the world’s largest factories for long-chain polyunsaturated fatty acids, with capabilities ranging from bio-fermentation and non-solvent extraction to refining, winterisation and microencapsulation.
+
+While the initial focus is on Tastilux, the two companies hinted at an expansion into categories beyond plant-based meat, including ready meals and prepared dishes, leisure snacks, and spices and condiments.
+
+“This collaboration aligns perfectly with our commitment to advancing biotechnology and delivering cutting-edge products. Together, we’ll set new standards in the alternative protein industry,” said Cabio Biotech VP Jimmy Wang.
+
+James Petrie, CEO of Nourish Ingredients, added: “By leveraging Cabio’s established expertise, we’re not only derisking our supply chain for expansion but also enhancing our ability to deliver high-quality, innovative food solutions at scale.”
+
+## China market a key focus for Nourish Ingredients
+
+Teaming up with Cabio Biotech will open the China door for Nourish Ingredients. The startup points out how China’s annual meat consumption is approaching 100 million tonnes to show that even a 1% replacement with plant-based alternatives by 2026 would create a market of one million tonnes.
+
+China’s government has been encouraging its citizens to eat fewer animal products and more plant proteins, as part of a broader drive to connect public health with socioeconomic development, which began with the Healthy China 2030 policy. Chinese consumers are already eating more protein per capita than Americans now, and most of this comes from animal-free sources.
+
+Cabio Biotech will utilise its local knowledge and networks to spearhead Nourish Ingredients’s distribution and sales within the country’s market, while the latter will lead commercial engagement and sales globally, armed with the Wuhan-based company’s manufacturing support.
+
+Crucially, Cabio Biotech’s extensive experience will help Nourish Ingredients navigate China’s regulatory landscape – since Tastilux is a novel food produced via precision fermentation, it needs to obtain approval from the country’s food safety regulators. The aim is to facilitate rapid market access for Tastilux and additional products both locally and in other Asian countries. Nourish Ingredients is already awaiting regulatory clearance in Singapore.
+
+“This collaboration combines our cutting-edge product development with Cabio’s manufacturing excellence and market insights, positioning us to meet the surging global demand for superior food ingredients,” said Petrie. “Together, we’re set to efficiently produce top-tier products, opening doors to both the dynamic Chinese market and broader international opportunities.”
+
+Nourish Ingredients has so far secured nearly $40M from investors, and has also developed Creamilux, a sister fat alternative for non-dairy applications. The startup has partnered with New Zealand dairy giant Fonterra to create both dairy and plant-based products with the ingredients.
+
+The alt-fat space is seeing a flurry of activity. California’s Yali Bio, New York’s C16 Biosciences and Sweden’s Melt&Marble are others using precision fermentation to produce fats and lipids.",www.greenqueen.com.hk,2025-04-08,16,Aussie Startup to Make Animal-Free Fat for Vegan Meat in China,article,0.02794538183,52,212,199.546988
+https://www.greenqueen.com.hk/category/food-nutrition/,false,Contains multiple articles with 'Read More' links rather than a single news article,Food & Nutrition - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Food Nutrition Blog,"Browsing Category
+
+# Food & Nutrition
+
+What will the food system look like in 2050? According to the EU, meat will give way to plants and novel proteins, no matter how things end up.
+The EU's production and consumption patterns require ""fundamental changes"" to reach its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Plant-based proteins have come under heavy scrutiny for being ultra-processed, but current classification systems don't fully reflect a food's healthfulness, a new study has found.
+Plant proteins shouldn't be ""demeaned"" as unhealthy!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Non-GMO Project recently launched a new on-pack certification to help consumers identify ultra-processed foods – here's what you need to know, and what it means for plant-based meat.
+With ultra-processed foods (UPFs) front of mind!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A bipartisan bill is calling on Congress to provide non-dairy milk options in the national school meal programme to cater to lactose-intolerant and diet-restricted students.
+It's becoming rarer and rarer to see US Democrats and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup TurtleTree has unveiled a new consumer-facing brand for supplements made from its animal-free lactoferrin protein in the US.
+Precision fermentation firm TurtleTree has introduced Intentional, a consumer!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New York-based Actual Veggies has become the exclusive veggie burger supplier for Compass Group-owned Eurest, the caterer for some of the biggest companies in the US.
+Employees at Americas largest companies, including the majority of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Spanish plant-based meat leader Heura Foods and French vegan whole-cut specialist Swap Food have teamed up to launch a Suprême chicken fillet in three European markets.
+With an aim to ""revolutionise the plant-based fillet experience"",!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British vegan food brand Deliciously Ella's latest campaign attacks ultra-processing, which is now among plant-based meat's biggest pain points.
+""Consumers en masse aren’t just asking: ‘Is it plant-based?’ but: ‘What’s actually in it?'”!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+France's food safety agency has recommended a ban on soy-based products in mass catering, raising concerns that have been long debunked and go against scientific consensus.
+After attempting to ban cultivated meat, France could be coming!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss.
+The backlash against ultra-processed foods (UPFs) has cast a dark cloud over plant-based meat!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The UK government is being urged to update its Eatwell Guide in line with the Eat-Lancet Planetary Health Diet, with a plant-forward system predicted to save the NHS over £50M every year.
+As novel food regulation advances rapidly in the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The United Nations Statistical Commission has adopted Minimum Dietary Diversity as a new indicator to track progress for its Zero Hunger goal in women and children.
+In a move to highlight dietary quality over calorie consumption, the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Always at the forefront of food trends, Chilean food tech startup NotCo has unveiled a GLP Booster that uses food as a natural Ozempic alternative.
+Today, nearly three-quarters of Americans aged 20 and above are overweight and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish food giant Fazer has teased a snack bar and two protein oat milk beverages made using Solar Foods's fermentation-derived Solein protein.
+How about some CO2 in your protein shake?
+Fazer is giving attendees at Future Food-Tech!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Marin Vandamme, a fellow at the School for Moral Ambition in Amsterdam, argues why the EU's food strategy must emphasise protein diversification.
+Let me take you to a familiar scene: a family dinner where everything is going smoothly –!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing less than a tablespoon of butter with plant-based oils can lower the risk of premature death from cancer and other causes by 17%, shows a new study.
+Even small dietary changes towards plant-based food can render big health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Over 90 nutrition scientists have hit back at a research project funded by Ozempic maker Novo Nordisk, which aims to develop a new classification for ultra-processed food.
+The ultra-processed food (UPF) wars are heating up, and this!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+An upstart brand on the alt-dairy block, New Moon has introduced what it says is the plant-based category's first milk made from whole coconut meat.
+Positioning it as a category-first, New York-based brand Whole Moon has unveiled a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Food tech community FoodHack is back with the second edition of the FoodTech World Cup, launched in collaboration with Nestlé and Givaudan, with a special focus on nutrition.
+Whether it's brands targeting gut health amid the GLP-1 wave,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Can Actual Veggies be the antidote to ultra-processed foods? It's what investors are hoping for, pumping $7M in funding for the New York startup.
+New York-based CPG firm Actual Veggies has gained $7M in a Series A funding round after!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Interest in eating more plant-based food is growing across the Global South, with high prices the biggest obstacle to increased consumption, according to a new study.
+More than two-thirds (68%) of consumers across the world want to eat!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Food & Nutrition - Green Queen,article,0.03792576186,26,290,199.546988
+https://www.greenqueen.com.hk/category/chocolate/,false,Contains multiple articles with 'Read More' links rather than a single news article,Chocolate - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Shop Vegan Craft Chocolate,"Browsing Category
+
+# Chocolate
+
+In a blow for the vegan chocolate industry, Nestlé has taken its KitKat V off shelves in all markets except the UK.
+Nearly four years after it was first introduced, the vegan KitKat is going off the market amid poor sales, a setback for!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A tech investor asked me what the bright areas in food tech are, and here's what I said.
+This will be my fifth set of food tech predictions. I started in 2021 with alternative proteins, then went broader. Here’s 2024’s list, and 2023!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean food tech startup Prefer is adding cocoa-free chocolate to its beanless portfolio in an effort to fight the economic and planetary costs of the sweet delight.
+Would you have a mocha made without the coffee and the chocolate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German confectioner Katjes Fassin is battling European competitors like Lindt and Nestlé over its patent for oat milk chocolate.
+Hydrolysed oat flour might seem like an innocuous ingredient, but it's at the centre of a legal dispute!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The world loves chocolate, but the planet itself? Not as much. Industry giants like Mondelēz, Lindt and Barry Callebaut understand that, and are backing startups changing the game with cocoa-free and cell-based alternatives.
+Chocolate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Copenhagen-based Endless Food Co has raised €1M and teamed up with 7-Eleven Denmark to launch cookies made from its upcycled cocoa-free chocolate.
+Turning beer waste into a chocolate alternative, Danish startup Endless Food Co has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli startup Celleste Bio has raised $4.5M in a new funding round for its cell-based cocoa, with repeat participation from Mondelēz International.
+This year has already seen cocoa prices rise to their highest levels ever, as climate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German food tech player Planet A Foods, which makes cocoa-free chocolate, has raised $30M in a Series B funding round to expand across Europe, the US and Asia.
+To take its cocoa-free chocolate business to the next level, Planet A Foods!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+British brand H!P has designed an oat milk chocolate based on the winning submission in a festive competition run by Amazon and The King's Trust. The kicker is a surprise ingredient.
+Chocolate-covered bacon may be a modern American!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US food tech startup Voyage Foods is set to open a large-scale manufacturing facility for its ethical pantry staples, aided by a $25M loan from the government.
+Recognising the vulnerability of the global cocoa supply, the US Department!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US cacao startup Blue Stripes has closed a $20M Series B investment round to develop superfood chocolates, with backers including Hershey's and celebrity chef Nick DiGiovanni.
+New York-based Blue Stripes, which tackles chocolate!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German food manufacturing specialist Döhler has invested in UK startup Nukoko to scale up its bean-to-bar cocoa-free chocolate, ahead of a market launch in 2025.
+This month, cocoa futures in the UK dropped by 16%, marking a rare gulf!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Cocoa-free chocolate maker Foreverland has raised €3.4M ($3.76M) in a seed funding round to open its first production facility for its carob-based Choruba alternative.
+Puglia-based startup Foreverland has got investors' tastebuds!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Planet A Foods has partnered with Katjes International to launch a cocoa-free, plant-based version of the famous Treets peanut dragées.
+Katjes International is bringing out a cocoa- and dairy-free version of Treets Peanuts, thanks to a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Scientists have discovered three plants closely related to the Theobroma cacao plant, which could unlock the development of climate-resilient chocolate.
+Chocolate is becoming worse for the planet, worse for labourers, and worse for our!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German national rail company Deutsche Bahn has partnered with Planet A Foods to offer cocoa-free chocolate shortbreads during the Euro 2024 football championship and beyond.
+As fans travel to Euro 2024 stadiums across Germany, those!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Israeli startup Kokomodo has emerged from stealth with a $750,000 investment to produce cocoa and chocolate products via cellular agriculture.
+As the future of chocolate becomes increasingly uncertain, Kokomodo is the latest startup!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Lower sugar, lower emissions, lower waste – it's a chocolate bar that can do it all, and uses it all. Can this sustainable indulgence save chocolate and the world?
+Switzerland is renowned as one of the chocolate capitals of the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Ethical pantry company Voyage Foods, famous for its cocoa-free chocolate and nut-free spreads, has secured $52M in a Series A+ funding round, weeks after signing a commercial deal with Cargill.
+Voyage Foods, which says it makes the!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian ethical pantry startup Voyage Foods has signed a commercial deal with food conglomerate Cargill to scale up the production and distribution of its cocoa-free chocolate and nut-free spreads.
+Cargill has announced a commercial!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+US startup California Cultured will see its cell-based cocoa incorporated in products by Japanese chocolate giant Meiji, with a 10-year commercial partnership for the former's Flavanol Cocoa Powder.
+West Sacramento-based food tech!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Chocolate - Green Queen,article,0.0376829622,26,290,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-umiami-vegan-chicken-fillet-supreme-1/,false,"The content is a description of the Green Queen platform, not a news article.",heura-swap-umiami-vegan-chicken-fillet-supreme-1 - Green Queen,Courtesy: Heura Foods/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-umiami-vegan-chicken-fillet-supreme-1 - Green Queen,article,0.01753550501,26,171,199.546988
+https://www.greenqueen.com.hk/the-every-company-animal-free-egg-protein-coffee-syrup/,true,Reports on a specific product launch by The Every Company in a news-like format.,"Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte",The Every Company has released a sugar-free syrup made from its recombinant egg protein – and it's meant for more than just your lattes.,"# Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte
+
+5 Mins Read
+
+## Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it’s meant for more than just your lattes.
+
+The Every Company has rolled out a protein-packed, zero-sugar syrup that would make you more likely to ask for that extra pump in your iced latte.
+
+The Californian food tech startup is famous for its recombinant egg proteins, which give food and beverage products the functionality of eggs, minus the chicken. It’s a proposition that has long attracted welfare- and climate-conscious consumers, and with egg prices breaking records in the US, it might just lure a much wider set of Americans now.
+
+To diversify its portfolio and expand its reach, the company’s new syrup – marketed under a new white-label brand, Dash – is now part of a limited-edition promotion at wellness hub Earthbar. Customers can order a mocha or a matcha latte with the syrup at one of several locations.
+
+“We are working closely with the Earthbar team to explore longer-term plans,” The Every Company’s director of product marketing, Corinn Williams, tells Green Queen.
+
+The syrup can be used for a lot more than just your lattes. “The protein-boosted beverage syrup was specifically formulated to blend seamlessly into coffee and tea-based drinks, but it works just as well in a range of other hot and cold beverages, including fruit smoothies, milk-based beverages, and protein shakes,” says Williams.
+
+## EveryBoost delivers functionality without sensory compromises
+
+The star ingredient powering the Dash syrup is the Every OvoBoost (formerly Every Protein), a highly soluble protein powder with a neutral taste and texture, designed specifically for integration into food and drinks.
+
+The firm is a pioneer of precision fermentation, which combines the process of traditional fermentation with the latest biotech advancements to efficiently produce a compound of interest – in this case, a bioidentical version of glycoprotein.
+
+“It can be used to enhance protein content in products like sparkling water or soda where protein-boosting with ingredients like whey or pea protein is impossible,” explains Williams.
+
+It is the same ingredient that appeared in Pressed Juicery’s Pineapple Greens Smoothie in 2021 and Pulp Culture’s pressed hard juices a year later. It forms the base of the coffee enhancer and protein matcha mixes sold under the Fermy brand, the result of a collaboration between The Every Company and Landish Foods.
+
+The ingredient is said to “deliver functional benefits without altering flavour or texture”, helping boost protein concentrations without any sensory impact.
+
+“OvoBoost can also be used as a natural emulsifier for total or partial replacement of eggs in high-fat applications like mayonnaise, sauces, and dressings,” Williams adds.
+
+## What goes into the protein syrup?
+
+The Every Company chose to create the Dash brand to distinguish itself from its core business as a B2B provider of fermentation-derived proteins.
+
+The sugar-free syrup used at Earthbar uses allulose as a sweetener to “appeal to a more carb-conscious consumer”, Williams says. Other ingredients include water, phosphoric acid, sodium citrate, potassium sorbate and sodium benzoate (both to preserve freshness), natural flavours, and an Every Protein Blend (a mix of OvoBoost with L-Isoleucine, L-Tryptophan and L-Leucine).
+
+At launch, the company said it had created a “game-changing Protein Pump” to allow protein-boosting to almost any drink. Each ounce of the syrup contains 5g of recombinant egg protein. “It delivers functional benefits without altering flavour or texture, making it highly versatile and allowing for elevated protein concentrations with no impact to a beverage’s mouthfeel and other sensory attributes,” says Williams.
+
+“We have also developed alternative formulations that use other sugar-free sweeteners, natural cane sugar, and unsweetened/unflavoured iteration,” she adds.
+
+“We do not plan to release our own version in retail, but we’re looking forward to working with experts in sweet and savoury syrups to help them unlock their own protein-boosted innovation.”
+
+## Scale-up plans are a priority for 2025
+
+Could you potentially use the syrup as an egg substitute in baking, given its functionality? “Dash Protein Syrup is designed to blend in hot and cold beverages and is not intended to replace eggs in baked goods,” Williams clarifies.
+
+“We have a separate protein ingredient for replacing eggs in baked goods: Every OvoPro, a functional egg white ingredient (bioequivalent to ovalbumin) that replicates the binding, gelling and foaming of traditional eggs,” she says.
+
+“OvoPro can be used as a total replacement for whole egg or partial replacement in concert with egg or other ingredients. Designed for both packaged foods and foodservice, it seamlessly integrates into applications like sweet baked goods, rich doughs, frozen and prepared foods, pasta, protein bars, and more.”
+
+The Every Company has also commercialised animal-free pepsin, a functional digestive protein with broad applications in food processing and dietary health products. While the startup has received FDA approval for all three of these proteins, “due to the volatility of the egg market and the growing demand for innovative solutions”, its current focus is on OvoPro and OvoBoost.
+
+The firm made a splash in 2023 when its egg proteins became the centrepiece of a one-night-only dinner at Daniel Humm’s Eleven Madison Park, the only three-Michelin-starred vegan restaurant in the world. It has impressed investors, too, as it has raised $233M in funding to date.
+
+“Our core focus for 2025 is on expanding manufacturing capacity to meet customer demand,” says co-founder and CEO Arturo Elizondo. Asked about the company’s runway, he adds: “Every is well-capitalised and supported by a robust investor base with the ability and willingness to continue supporting the company.”",www.greenqueen.com.hk,2025-04-08,16,Want to Bulk Up Your Morning Latte? Add A Dash of Animal-Free Egg Protein Syrup,article,0.03003083293,57,206,199.546988
+https://www.greenqueen.com.hk/alchemy-circular-economy-tech-businesses-climate-change/alchemy-circular-economy-tech-businesses-social/,false,"The content is about the Green Queen platform itself, not a specific news event.",alchemy-circular-economy-tech-businesses-social - Green Queen,Courtesy: Alchemy,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-04,20,alchemy-circular-economy-tech-businesses-social - Green Queen,article,0.01728261555,26,169,199.546988
+https://www.greenqueen.com.hk/switzerland-plant-based-diet-food-waste-national-nutrition-strategy/switzerland-plant-based-diet-food-waste-national-nutrition-strategy-3/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",switzerland-plant-based-diet-food-waste-national-nutrition-strategy-3 - Green Queen,Courtesy: SGE/SSN,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-17,7,switzerland-plant-based-diet-food-waste-national-nutrition-strategy-3 - Green Queen,article,0.01725432102,26,168,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-social/,false,"The content is an introduction to the website, not a news article.",future-food-quick-bites-3103-social - Green Queen,Courtesy: Planet A Foods/Atlr.72/Dufour Gourmet/50Cut,"
+	 
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-social - Green Queen,article,0.01692810823,26,172,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/eatkinda-cauliflower-ice-cream-new-zealand-us-3/,false,"The content is a description of the Green Queen platform, not a news article.",eatkinda-cauliflower-ice-cream-new-zealand-us-3 - Green Queen,Courtesy: EatKinda,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,eatkinda-cauliflower-ice-cream-new-zealand-us-3 - Green Queen,article,0.01709277855,26,169,199.546988
+https://www.greenqueen.com.hk/brazil-lab-grown-beef-cultivated-meat-poll/,true,Reports on a specific study and its findings regarding consumer attitudes towards cultivated meat in Brazil.,"Study: In Beef-Loving Brazil, Regional Disparities Impact Cultivated Meat Interest","How do regional differences and economic disparities affect interest in cultivated meat in Brazil, the world's largest beef exporter?","# Study From Beef-Loving Brazil Suggests Regional Disparities Shape Cultivated Meat Consumer Attitudes
+
+5 Mins Read
+
+## How do regional differences and economic disparities affect interest in cultivated meat in the world’s largest beef exporter?
+
+Brazil is the world’s largest beef exporter, second-largest meat producer, and third-largest consumer of beef per capita. But with the food system making up nearly three-quarters of its GHG emissions, a protein transition is crucial in the country.
+
+Home to meat giants like JBS, Minerva and Marfrig, several of these companies have joined startups like Fazenda Futuro (Future Farm), The New, and Vegabom in offering alternative proteins to Brazilians.
+
+In fact, retail sales of meat and seafood analogues increased by 38% in 2023, reaching $226M. And a third of Brazilians are either flexitarian, pescetarian, or meat-free.
+
+Does the growing interest in plant proteins extend to technologies like cultivated meat? It’s a question explored by researchers at the Federal University of Paraná, who examined how regional disparities impact attitudes towards such novel foods in a study published in the PLOS One journal this month.
+
+“As agriculture and animal production constitute a major component of the country’s GDP, the introduction of meat alternatives nationally, e.g. cultivated meat, seems essential to maintain its market share in the future, requiring careful planning to maximise the benefits and mitigate the disadvantages,” wrote the authors.
+
+## Health awareness gap a major barrier for cultivated meat
+
+The 800-person study focused on two vastly different Brazilian cities, São Paulo and Salvador. The former is the most populous and economically developed area in the country, while the latter is ranked with the weakest economic and employment indicators among Brazilian state capitals.
+
+Nearly two in five (38%) of respondents had heard of cultivated meat, with familiarity higher in São Paulo (45%) than in Salvador (32%).
+
+This trend extended to consumption too. A third of survey participants said they’d eat cultivated meat, while 41% were unsure. In São Paulo, 41% were interested in trying these proteins, versus 24% in Salvador.
+
+Among those who showed a willingness to eat cultivated meat, nearly a third said they were simply curious about it, a quarter cited animal welfare, and one in 10 said they were motivated by health reasons.
+
+On the other hand, 26% indicated they wouldn’t consume these foods, with neophobia – a fear of the new – the strongest detractor. These respondents also cited “artificiality”, a lack of knowledge about the product and the process, and health impacts as factors holding them back.
+
+Aligning with this, the study found that interest in consumption increases with knowledge. Half of those who had heard of cultivated meat wanted to try it, and 29% were uncertain. But among those unfamiliar with it, only 22% said they’d eat it, and nearly half (49%) were unsure.
+
+While a majority of those aware of cultivated meat believe it’s better for the animals and the planet, only a third say the same about human health, highlighting the knowledge gap about the health implications of these proteins. This worsens among people who haven’t heard of these products – only 15% of them see benefits for human health, while 23% believe they’re harmful, and a third say they don’t know.
+
+## Regional and cultural context key for marketing and policies
+
+The study showed that men (37%) are more interested in eating cultivated meat than women (30%), and these foods are more popular among Gen Z (39%)and millennials (32%) than those aged 50 and above (22%). Meanwhile, interest in cultivated meat remains similar across education and income levels, though higher-earners are more likely to eat cultivated meat.
+
+However, there’s a significant disparity between people who eat meat frequently and those who don’t, with folks who eat meat more often more likely to be interested in trying cultivated meat. Only 9% of non-meat-eaters want to try cultivated meat, but this rises to 29% for people who eat meat up to three times a week, and 38% for those who consume meat four to seven times a week.
+
+Respondents associated cultivated meat more positively with the environment than they did conventional animal proteins, even those who hadn’t previously heard of cultivated proteins. This is an important finding, considering that meat makes up the majority of Brazil’s agrifood emissions. Beef alone is responsible for 78% of this footprint.
+
+The researchers highlighted the importance of regional considerations for cultivated meat stakeholders. They noted that São Paulo has a more diversified economy and greater access to technologies and innovation. Combined with higher purchasing power and greater climate awareness, its residents are more likely to be informed and accepting of cultivated meat.
+
+“In contrast, citizens of Salvador, facing economic challenges such as a higher unemployment rate and lower purchasing power, may encounter barriers to accessing information about these new products, which could result in a lower intention to consume,” the study stated.
+
+The researchers argued that public policies can be made more efficient through targeted educational initiatives that address the specific concerns of different regions, and industry stakeholders should adapt their marketing to be more culturally sensitive. “In addition, collaborating with local institutions is likely to foster a more productive approach to introducing cultivated meat,” they added.
+
+The study comes just as Brazilians cut back on beef. According to the Good Food Institute, 36% of consumers have reduced their red meat intake between 2023 and 2024, mainly due to health detriments and high costs. It also chimes with a 2021 study, which found that 66% of Brazilians are interested in trying cultivated meat.",www.greenqueen.com.hk,2025-04-07,17,"In Beef-Loving Brazil, A Third of Consumers Would Try Lab-Grown Meat",article,0.02963366565,54,205,199.546988
+https://www.greenqueen.com.hk/category/southeast-asia-sustainability-news/singapore-sustainability-news/,false,Contains multiple articles with 'Read More' links rather than a single news article,Singapore Latest Sustainability News - Green Queen,"Get the latest Singapore sustainability headlines and breaking news from Green Queen, Asia's award-winning impact media platform.","Browsing Category
+
+# Singapore
+
+The Singapore Food Agency has granted a food production licence to ScaleUp Bio's commercial-scale facility for submerged- and precision-fermented ingredients.
+ScaleUp Bio has received a food manufacturing licence from Singapore's!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian cultivated meat pioneer Eat Just has hit a major milestone in the sector, debuting Good Meat chicken in the freezers of Huber's Butchery in Singapore – the first time these proteins are available in retail.
+You can now!-->!-->!-->…
+
+Read More...
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+Read More...
+
+In one of his final major speeches, outgoing Singapore prime minister Lee Hsien Loong mentioned ""novel food biotechnologies"" as a promising job prospect – it's a nod to the country's food tech pedigree.
+In two weeks' time, Lee!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean sustainable food production platform Nurasa has opened a Food Tech Innovation Centre to help alternative protein companies scale up production and enhance flavour and nutrition.
+Nurasa, the sustainable food innovation!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore-based 70/30 Food Tech has closed a $700,000 seed extension round, which has helped it launch a research lab to develop mycelium-based protein products, starting with shredded chicken.
+70/30 Food Tech's latest fundraiser saw!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Islamic Religious Council of Singapore has issued a fatwa declaring that cultivated meat is generally halal, and Muslims can eat these products as long as they adhere to halal standards.
+The Fatwa Committee of the Majlis Ugama Islam!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish company Solar Foods' Solein protein is expanding its footprint in Singapore through a partnership with Helsinki-based food giant Fazer Group, which has crafted a limited-edition snack bar using protein made from air.
+Fazer has!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singapore is renowned for its position as an alternative protein leader – a new study reveals how members of the general public as well as scientific experts feel about cultured meat, and its effects on general health and society.
+Soon,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Singaporean cultivated meat company Meatiply has closed the first round of its seed funding, securing $3.75M in financing to scale up production of its hybrid products and facilitate its new R&D facility, set to open next year.
+A!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new report by marketing activism group Clean Creatives explores how Asia's fossil fuel industry is failing communities in the region, using greenwashing techniques to shift the blame from its climate impacts. These include loyalty credit!-->…
+
+Read More...
+
+Read More...
+
+The Good Food Institute (GFI) APAC's first State of the Industry report highlights the funding rollercoaster that is alt-protein, Singapore's reputation as an innovation launchpad, barriers to the adoption of plant-based meat, and the!-->…
+
+Read More...
+
+Read More...
+
+Singaporean oat milk maker OATSIDE has unveiled a line of vegan ice creams in the city-state, starting with three flavours. It will host a public sampling event this weekend to promote the new products, which can be found at all major!-->…
+
+Read More...
+
+Read More...
+
+A new report backed by major actors in Asia's agrifood system including Singapore global investment company Temasek is calling for urgent climate action from industry stakeholders across the region to invest in tech and back existing!-->…
+
+Read More...
+
+Read More...
+
+Singapore is host to Rethink's Asia-Pacific Agri-Food Innovation Summit this week, where it's bolstering its role as a leader in the APAC food tech ecosystem. Off the back of a newly announced food safety bill that will advance novel food!-->…
+
+Read More...
+
+Read More...
+
+Singapore is working on a Food Safety and Security Bill that would offer greater clarity on regulatory frameworks for novel foods like cultivated meat and help prevent foodborne illnesses like the ones suffered from raw seafood, which!-->…
+
+Read More...
+
+Read More...
+
+Launching this week, a new platform of industry stakeholders across nine Asia-Pacific countries is looking to facilitate collaboration to advance the regulatory approval of cultivated meat in the region.
+Established by the APAC Society!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Following its first tasting event in May, which involved retail partners and Singapore's Economic Development Board, Dutch cultivated pork producer Meatable hosted a second such session last week for the media and stakeholders. It!-->…
+
+Read More...
+
+Read More...
+
+Singaporeans prefer the term 'cultivated meat' over related terms like 'cultured' or 'cell-based', according to a new study. Moreover, researchers found that people who consider cultivated meat 'unnatural' are – perhaps counterintuitively!-->…
+
+Read More...
+
+Read More...
+
+Author and explorer Dan Buettner, co-founder of the Blue Zones certification, has announced a sixth addition to the list, Singapore, in the new Netflix documentary, Live to 100. Blue zones are regions where people live longer than average,!-->…
+
+Read More...
+
+Read More...
+
+Malaysian alt-protein startup Good Health Farm claims it has created the world's first tempeh beef mince in Singapore. It looks, cooks and tastes like its conventional animal counterpart, and costs the same as certain premium varieties.!-->…
+
+Read More...
+
+Read More...
+
+Singaporean vegan egg startup Hegg – a subsidiary of Howw Foods – has entered into a distributorship agreement with the nation's largest egg distributor, Dasoon. The move is designed to expand the presence of Hegg's Eggless Egg in local!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Singapore Latest Sustainability News - Green Queen,article,0.03816509964,26,289,199.546988
+https://www.greenqueen.com.hk/this-isnt-meat-plant-based-super-superfood-protein/this-isnt-meat-plant-based-super-superfood-protein-2/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",this-isnt-meat-plant-based-super-superfood-protein-2 - Green Queen,Courtesy: THIS,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,this-isnt-meat-plant-based-super-superfood-protein-2 - Green Queen,article,0.01722212095,26,169,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-5/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-1504-5 - Green Queen,Courtesy: Opalia,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-5 - Green Queen,article,0.01683668611,26,175,199.546988
+https://www.greenqueen.com.hk/food-tech-vc-interview-kost-capital-bodil-siden/food-tech-vc-interview-kost-capital-bodil-siden-social/,false,"The content is an introduction to the Green Queen platform, not a news article.",food-tech-vc-interview-kost-capital-bodil-siden-social - Green Queen,none,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-10,14,food-tech-vc-interview-kost-capital-bodil-siden-social - Green Queen,article,0.01715347549,26,166,199.546988
+https://www.greenqueen.com.hk/vegan-fat-omnifoods/,true,Reports on a specific corporate action (OmniFoods' new product launch) in a news-like format.,"OmniFoods Unveils Patented Vegan Fat And New Product Lines Including Beef Cuts, Chicken Wings And Pork Cutlets","Hong Kong-based OmniFoods has debuted a new patented technology, dubbed OmniNano™️ Vegan Fat, that will provide the juiciness that consumers expect from animal meat and will help power a new line of plant-based products including Beef Cuts, Beef Tips, Chicken Wings and Pork Cutlets.","# OmniFoods Unveils Patented Vegan Fat And New Product Lines Including Beef Cuts, Chicken Wings And Pork Cutlets
+
+3 Mins Read
+
+## Asian alternative meat maker OmniFoods has debuted a new patented technology, dubbed OmniNano™️ Vegan Fat, that will provide the juiciness that consumers expect from animal meat and power a new line of vegan beef, chicken and pork products.
+
+OmniFoods, part of the Green Monday group, was the first plant-based meat company to launch a mince pork meat alternative back in 2018. The company then debuted a plant-based luncheon meat and plant-based pork strips in 2020, followed by a complete line of plant-based seafood including tuna, fish fillet and crab cakes in 2021. Omni also sells dozens of OmniEat products including meal kits, dumplings and other Asian-inspired ready-to-eat dishes.
+
+The food tech, which is headquartered in Hong Kong with a R&D arm in Canada, has launched its award-winning product ranges in over 20 markets globally including in 2,000 Walmart stores in the United States, the United Kingdom, mainland China and various Asian countries
+
+“OmniNano™ Vegan Fat will bring the sensory experience and the taste of OMNI products to the next level,” said OmniFoods founder and CEO David Yeung in a statement. “The new Plant-based Beef Cut that applies Vegan Fat can make a huge difference in juiciness and texture, while we don’t have to worry about the health implications of animal fat and cholesterol.
+
+## The importance of fat in meat
+
+Animal meat is high in saturated fat and cholesterol, two ingredients that consumers are often looking to minimize in their diet.
+
+However, fat is a vital component of meat, helping to make it tender and provide the juiciness and taste that so many people love. OmniNano™ Vegan Fat is a patented technology that helps to lock in flavor as well as improve the taste and texture of plant-based meat products. The technology will be applied to a new line of products that the company is planning to launch in 2023, including Plant-Based Beef Cut and Tips, Plant-Based Chicken Wings and Plant-Based Pork Cutlet.
+
+Asian consumers in particular consume the animal version of these meat cuts in large quantities, and there are very few plant-based alternative options available across the region. “Our goal is to continue to innovate and differentiate with our focus on high consumption meat in Asia and global, namely Pork Cutlet and Chicken Wings, as we see this as a major opportunity because we see the demand of these products are not being fulfilled in the market,” says Yeung.
+
+## Alternative fats on the rise
+
+Fat is having a moment, with alternative fat startups announcing major raises, product debuts and hybrid cultivated meat announcements. In the same October week, microbial fat startup Nourish shared it has raised a $28.6 million Series A, while cultivated fat maker Hoxton Farms landed a $22 million Series A. Earlier this week, Thrilling Foods patented its fat-streaker vegan bacon and over the summer, Lypid celebrated Taiwan’s largest coffee chain showcasing six menu items featuring the startup’s proprietary vegan PhytoFat.
+
+*Lead image courtesy of OmniFoods. *",www.greenqueen.com.hk,2025-04-08,16,"OmniFoods Unveils Patented Vegan Fat And New Product Lines Including Beef Cuts, Chicken Wings And Pork Cutlets",article,0.02477494234,43,205,199.546988
+https://www.greenqueen.com.hk/category/interviews/,false,"This is a collection of interviews, not a single news article.",Interviews - Green Queen,Hong Kong Health & Wellness Lifestyle Guide Eco Entrepreneur Interviews,"Browsing Category
+
+# Interviews
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Matteo Leonardi is an Investment Manager at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Erika Hombert is a Senior Investment!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.
+EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Chile's NotCo pioneered the use of AI in food. Its co-founders explain why they're doubling down on the B2B business, which is growing by triple digits.
+Karim Pichara has been working with artificial intelligence (AI) his whole life. “I!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Savor has launched its farm-free, carbon-based butter, which will appear on Michelin-starred menus this year, ahead of a Series B funding round.
+""Life on Earth is carbon-based, meaning both we and the food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Simon Newstead is a Founding Partner at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Martin Davalos is a Partner and Head of!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Daniel Skavén Ruben is the Founding!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A recognition of its regenerative agriculture and farmer-centric model, US food startup GoodSam Foods has raised $9M in Series A funding to expand its range of healthy snacks.
+Regenerative agriculture may be in the spotlight thanks to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Christine Wong, author of plant-based cookbook The Vibrant Hong Kong Table, talks about our meat-eating culture, vegan alternatives, and marrying tradition with future-forward cooking.
+With roots in one of the world's most meat-eating!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Nadav Berger is a Founding General!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dairy is making a comeback in the US, with sales of whole milk outpacing plant-based alternatives. Can pecans turn things around?
+The almond may be America's favourite nut – especially when it comes to milking it – but its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Heather Courtney is a General Partner!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Bridget Shirvell, author of Parenting in A Climate Crisis – which grew out of her eponymous newsletter – talks raising eco-conscious children, making the food-climate connection, and the importance of going outside.
+SF: How did you end!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Niya Gupta, co-founder and CEO of Fork & Good, on what separates the startup from other cultivated meat players, earning its first revenue, and its regulatory plans.
+It was just only in January 2024 that, in an Irish pub in Davos,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Eat Just CEO Josh Tetrick says soaring egg prices have driven up demand for its mung-bean-derived Just Egg, with sales hikes unlike what the firm has seen in the past.
+Eggs have never been more expensive in the US. According to consumer!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Anna Ottosson is a Founding Partner at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Grow with Iris co-founder Amy Langfield explains why she created a free-from, plant-based milk for toddlers, and details her conquest to develop an all-conquering infant formula.
+Amy Langfield was an art teacher when her newborn!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Andrew D Ive is the General Managing!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Stephanie Dorsey is a Founding Partner!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian cultivated meat pioneer Upside Foods is aiming to launch chicken shreds – its second product – in the US by year-end.
+Despite its legal battle against Florida's leaders and an uncertain political landscape around!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Interviews - Green Queen,article,0.03796640438,26,290,199.546988
+https://www.greenqueen.com.hk/lypid-seed-funding-vegan-fat/,true,Reports on a specific event (funding round) in a news-like format,Lypid Bags $4 Million In Seed Funding For Vegan Meat Fat Scale-Up Investigation,Lypid has scooped $4 million to continue development of its microencapsulated vegan fats for plant-based meats.,"3 Mins Read
+
+Californian food tech startup Lypid has scored $4 million in a seed funding raise to scale their vegan fat. Green Generation Fund led the round, with Big Idea Ventures and SOSV’s Indie Bio participating, amongst others. New investment will be used to, hopefully, scale and commercialise the company’s flagship fat development, PhytoFat. More data is said to be needed to fully ascertain the viability of scaling.
+
+Lypid’s long-term plans centre around the production of 10 tonnes of fat per year, in line with the alt-protein sector’s growth. It is one of a number of startups looking to perfect designer fats for use in plant-based meats. It claims to be taking a different approach, using micro-encapsulation of liquid plant oils with high melting points, to prevent oil leakage during cooking.
+
+## The good kind of fat
+
+Lypid claims that effective, tasty fat is what vegan meats are missing. Coconut oil, currently used by multiple plant-based meat brands, is now being replaced with more innovative substitutes. “The challenge is that vegan fats – even harder ones like coconut oil – actually still have a very low melting point, so the appearance after cooking isn’t right and the texture isn’t right as the oil leaks out,” Dr Jen-YiHuang, co-founder of Lypid explained to *FoodNavigator-USA*.
+
+The startup, which is a 2021 IndieBio alumn, claims to have developed a solution. Plant oils are micro-encapsulated in water, to generate ‘spongy’ fats that don’t melt at low temperatures. PhytoFat is said to function exactly like animal fats, with better retention during heating. It can be adapted to use different plant oils for requisite outcomes as well. “For plant-based chicken applications you probably don’t want solid, visible fat, so you want something more like a paste [whereas in beef products, you might want visible globules of fat distributed throughout the product,” Huang said.
+
+## Tweaking the application
+
+Traditionally, fats would be added at the end of plant-based meat manufacturing. Lypid is experimenting with the possibility of adding it during extrusion, for better integration and cost-effective manufacturing. The depositing of mostly monounsaturated plant oils into meat is said to reduce the saturated fat levels of vegan meat products, which have previously been a concern. Lypid claims that companies using PhytoFat will be able to retail clean labelling, where appropriate and that all its ingredients are Generally Regarded As Safe (GRAS) for consumption.
+
+## Fats that function
+
+Yali Bio is on a mission to develop its own brand of precision fermentation-based designer fats for use in plant-based meats and dairy. The Californian startup has revealed that it sees imperfect fats as part of the problem when it comes to tempting meat lovers away from animal protein. It aims to develop fully customisable clean label fats that offer better sustainability than existing options.
+
+Last month, Zero Acre Farms closed a $37million Series A funding round. Attracting a number of celebrity backers, including Coldplay and Richard Branson, the San Franciso startup uses fermented microbes to develop fats that are superior and healthier than standard vegetable oils.
+
+Mission Barns is on a different track, seeking to create cell-based fat profiles. The Silicone Valley food tech closed a $24 million Series A funding round last year, to construct a pilot plant for its continued R&D. The move is the first towards commercialisation and was supported by Green Monday Ventures and Lever VC.
+
+*Lead photo by Lypid.*",www.greenqueen.com.hk,2025-04-09,15,Lypid Bags $4 Million In Seed Funding For Vegan Meat Fat Scale-Up Investigation,article,0.02490305924,43,204,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-6/,false,"This is a promotional page for a website, not a news article.",best-vegan-restaurants-hong-kong-2025-6 - Green Queen,Courtesy: Anay Mridul/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-6 - Green Queen,article,0.01679213262,26,180,199.546988
+https://www.greenqueen.com.hk/lab-grown-oil-bill-gates-invests-in-deforestation-free-palm-oil-startup-c16-biosciences/,true,Reports on a specific event (Bill Gates' investment in a startup) in a news-like format.,Lab-Grown Oil? Bill Gates Invests In Deforestation-Free Palm Oil Startup C16 Biosciences,Bill Gates has just led a US$20 million Series A funding round in sustainable lab-grown palm oil startup C16 Biosciences.,"# Lab-Grown Oil? Bill Gates Invests In Deforestation-Free Palm Oil Startup C16 Biosciences
+
+3 Mins Read
+
+Microsoft billionaire Bill Gates has just invested in New York-based startup C16 Biosciences in a Series A funding round that attracted US$20 million in total. The startup uses bioreactors in their labs to grow an oil alternative that is nearly chemically and functionally identical to palm oil – a much less environmentally destructive process.
+
+Founded in 2017, C16 Biosciences is a startup based in New York working to replace conventional palm oil production with its more sustainable lab-grown alternative, and has just closed a **US$20 million Series A investment round led by Bill Gates**. Using bioreactors in their labs, the startup has managed to produce an oil product that is **chemically similar and functions almost identically to palm oil, but comes at a fraction of the environmental footprint**. With the new capital, the startup hopes to scale up production to enter the commercial market as soon as possible through a number of personal care brands.
+
+There’s a reason why **palm oil is found in almost ****50% of supermarket products** across nearly every product category – it is efficient, versatile and is an incredibly useful ingredient to create everything from processed foods to personal care products. Today, **3 billion people across 150 countries use products containing palm oil** – which is equivalent to an average of **8 kilograms of palm oil **consumed by each person annually, making up a global industry worth **US$61** **billion**.
+
+However, palm oil is a **major driver of deforestation, which in turn contributes to the climate crisis**. Producers, to meet demand, are pushed to burn down more forests to plant palm fruit trees to extract oil from – a process of mass deforestation that **releases more greenhouse gases into the atmosphere while*** ***removing the living trees that can help absorb emissions**. Not to mention, deforestation **destroys the habitat that wildlife relies on**, such as rhinos and orangutans. Much of this happens in Asia, with **90% of the world’s palm oil trees located in the rainforests of Indonesia and Malaysia**.
+
+Despite the fact that activism has led to stricter regulations over palm oil production and its association with deforestation in Southeast Asia, such as the Roundtable on Sustainable Palm Oil (RSPO), the region’s rainforests are still burning. In August last year, **Indonesian rainforests were engulfed by wildfires deliberately set by palm plantation fires**, which raged on for months and plunged the entire region into a severe haze, affecting as many as 30 million.
+
+By growing palm oil in their labs, C16 Biosciences hopes to be able to eliminate the need to destroy the remainder of the world’s precious rainforests to produce the globally-wanted commodity. “**There has to be a better way. And we want to provide that solution**,” said the startup’s CEO Shara Ticku in conversation with *Fast Company*.
+
+Another startup, Kiverdi, is also working on creating a sustainable alternative to palm oil. The San Francisco-based company, founded in 2011, is currently using NASA technology to convert carbon dioxide into a number of sustainable food products, which includes a protein product suitable for fish feed and fertiliser in addition to palm oil.
+
+*Lead image courtesy of Getty Images. *",www.greenqueen.com.hk,2025-04-09,15,Lab-Grown Oil? Bill Gates Invests In Deforestation-Free Palm Oil Startup C16 Biosciences,article,0.02451797721,45,208,199.546988
+https://www.greenqueen.com.hk/european-investment-bank-loan-lantmannen-pea-protein-factory-lidkoping/european-investment-bank-loan-lantmannen-pea-protein-factory-lidkoping-1/,false,"The content is a description of the Green Queen platform, not a news article.",european-investment-bank-loan-lantmannen-pea-protein-factory-lidkoping-1 - Green Queen,Courtesy: European Investment Bank,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-04,20,european-investment-bank-loan-lantmannen-pea-protein-factory-lidkoping-1 - Green Queen,article,0.01743692412,26,168,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/eatkinda-cauliflower-ice-cream-new-zealand-us-2/,false,"The content is promotional and describes the platform itself, not a specific news event.",eatkinda-cauliflower-ice-cream-new-zealand-us-2 - Green Queen,Courtesy: EatKinda,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,eatkinda-cauliflower-ice-cream-new-zealand-us-2 - Green Queen,article,0.01708920929,26,170,199.546988
+https://www.greenqueen.com.hk/brazil-vegano-survey-meat-beef-health-plant-based/,true,Reports on a specific survey and its findings regarding meat consumption in Brazil.,Does Brazil Have Beef with Meat? New Poll Suggests Waning Appetite,"Health concerns are the biggest consumption driver in Brazil, potentially pushing 74% of its population to reduce meat from their diets.","# Brazilians Cool on Beef as Health Risks Take Precedence
+
+4 Mins Read
+
+## Polling shows that health concerns are the biggest consumption driver in Brazil, potentially pushing 74% of its population to reduce or eliminate meat from their diets.
+
+Brazil is home to JBS, Minerva and Marfrig, making it the world’s largest beef exporter and second-largest meat producer. 80% of all beef produced here is consumed domestically, accounting for 12% of global beef intake – per capita, only two other countries eat more beef.
+
+Meat consumption – especially red meats like beef – is linked with a host of chronic diseases, including heart disease, obesity, cancer, and type 2 diabetes. In fact, the annual cost of treating conditions attributed to a diet heavy on processed meat in Brazil is $9.4M.
+
+Brazilians recognise this risk, with 74% open to reducing their meat consumption out of health concerns, a new survey has found.
+
+“It is encouraging to see that 74% of Brazilians are considering the possibility of reducing or eliminating meat consumption,” said SVB president Mônica Buava. “The survey confirms that there is a growing awareness about the impact of diet on health, the environment and respect for animals.”
+
+## Plant-based eating led by Indigenous and older populations
+
+Conducted by the Datafolha Institute on behalf of the Brazilian Vegetarian Society (SVB), the research polled over 2,000 consumers in December, exploring dietary drivers in the country.
+
+When asked if they’ve ever tried to stop eating meat, 22% of the respondents said yes, with women and residents in the northern part of the country more likely to do so.
+
+Apart from health, there are other major drivers, too, with 43% saying they’re open to reducing or cutting out meat because of its impact on the environment. This is key since the food system makes up nearly three-quarters of Brazil’s overall greenhouse gas emissions. Another 42% say they’d stop eating meat to protect animal welfare.
+
+Meanwhile, 7% of Brazilians either fully or partially agree that they’re vegan, a share that’s similar amongst both women and men. People in the south are the least likely to follow a plant-based diet, as are those in the higher income brackets and Gen Z respondents.
+
+People aged 60 and above more commonly eat a plant-rich diet (9%) than other age groups, and the same rings true for Indigenous populations (10%).
+
+## Latin America’s growing appetite for plants
+
+While it is home to industry pioneers like NotCo and Future Farm, Latin America has typically lagged behind regions like North America, Europe, and Asia-Pacific when it comes to building a domestic alternative protein ecosystem.
+
+Recent data shows that this may be changing, with frequent consumption of meat-free food declining by at least five points in the latter three markets between 2023 and 2024. In fact, 15% of Latin American consumers now eat vegetarian food regularly, higher than the share in Asia-Pacific (14%) and North America (13%).
+
+Further, Latin America is the region most open to meat analogues. It’s probably why retail sales of meat and seafood analogues in Brazil increased by 38% in 2023 (reaching $226M), with the country host to the largest Meatless Monday movement globally.
+
+According to the Good Food Institute, 36% of Brazilians reduced their red meat intake between 2023 and 2024, mainly due to health detriments and high costs. Catering to these trends, there are around 240 meat-free restaurants in Brazil and over 3,200 establishments with at least one vegan option.
+
+In fact, interest in plant-based eating has remained steady over the past few years here, with SVB-commissioned research from 2018 showing that 14% of Brazilians identified as vegetarian, and 60% indicated they would eat more plant-based food if it were cheaper.
+
+That the climate argument resonates with over two in five Brazilians is a positive sign too. According to one study, a 40% cut in beef consumption between 2022 and 2050 in Brazil could prevent 65,000 sq km of deforestation and mitigate up to 2.8 gigatonnes of CO2e, representing a third of the world’s potential mitigation from dietary changes.",www.greenqueen.com.hk,2025-04-07,17,Brazilians Cool on Beef as Health Risks Take Precedence,article,0.02547649002,50,210,199.546988
+https://www.greenqueen.com.hk/category/green-finance/,false,Contains multiple articles with 'Read More' links rather than a single news article,Food Tech Funding News - Green Queen,"Food Tech Funding news: breaking news, interviews, startup features, about cultivated meat, plant-based meat, precision fermentation, climate tech and more.","Browsing Category
+
+# Funding News
+
+Food Tech Funding news: breaking news, interviews, startup features, about cultivated meat, plant-based meat, precision fermentation, climate tech and more.
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The European Investment Bank has provided Swedish agricultural cooperative Lantmännen with €50M in part financing for a pea protein isolate factory.
+Lantmännen, Sweden's largest farmer cooperative, has received a big boost from the EU!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+New York firm Ecovative has secured $11M to supercharge the expansion of its mycelium-based MyBacon, which it claims is the fastest-selling plant-based breakfast item in the natural channel.
+Mycelium innovator Ecovative has raised $11M!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp!-->…
+
+Read More...
+
+Read More...
+
+Tom Johansson, co-founder and CEO of Swedish vegan meat maker Hooked Foods, says underperforming big players have ""scared"" investors interested in the plant-based sector.
+The slow sales progress of leading plant-based companies in!-->!-->!-->…
+
+Read More...
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+Read More...
+
+Brevel, an Israeli startup using light and fermentation to create microalgae-based ingredients, has secured $5M in a seed extension round.
+Israeli food tech player Brevel has extended its seed funding pot by $5M, taking total investment!-->!-->!-->…
+
+Read More...
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+Read More...
+
+Based in Cologne, Vytal Global has raised €14.2M ($15.5M) in growth funding to fuel the expansion of its reusable food packaging solutions.
+German eco packaging startup Vytal Global has secured €14.2M ($15.5M) in investment to scale its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Benexia's new chia seed milk, Violife's campaign with Chrishell Stause, and Holy Carrot's upcoming restaurant in London.
+!-->!-->!-->…
+
+Read More...
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+Read More...
+
+The Better Meat Co has signed a letter of intent with one of South America's largest meat companies for the use of its mycoprotein in blended meat applications, just as it starts a new $15M fundraising round.
+US food tech startup The!-->!-->!-->…
+
+Read More...
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+Read More...
+
+Canadian plant-based restaurant chain Odd Burger has detailed its US expansion strategy to tackle the impact of the ongoing trade war between the neighbours.
+As America's trade war with the world continues, one burger chain is opting!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+South Korea's Uiseong County has won its bid to build a cultivated meat research centre, supported by $10M in government funding as part of the country's food tech drive.
+With regulatory support for cultivated meat ramping up in South!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo's newest non-dairy Baileys, Beyond Meat's mycelium steak, and Minor Figures's 'Hyper' oat milk.
+New products and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Colorado-based Meati Foods faces an uncertain future after its lender swept most of its cash reserves due to a technical default, but the company is fighting to save the business and 150 jobs.
+Mycelium protein startup Meati Foods is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The alleged financial fraud committed by one of Indonesia's most promising startups will likely have a ripple effect on Southeast Asia's food tech economy.
+A financial scandal surrounding a heralded aquaculture company from Indonesia!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+As we celebrate International Women's Day, one big question lingers for food tech: why do female leaders continue to get sidelined by investors?
+As we reflect on the social, economic, cultural and political achievements of women across!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swiss food tech startup Food Brewer is targeting US regulatory approval for its cell-based chocolate this year, having just raised $5.6M from industry giants Lindt and Puratos.
+Zurich-based Food Brewer has attracted investment from two!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Global agrifood tech investment reached $16B in 2024, a mere 4% drop from 2023, with the US and India scoring big wins amid Europe's continued decline.
+The alarming declines in venture capital flows to agrifood tech innovators are!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+In our new interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.
+Daniel Skavén Ruben is the Founding!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Finnish gas fermentation firm Solar Foods has received €10M ($10.6M) in funding from Business Finland to help build Factory 02, which would produce 12,000 tons of Solein protein annually.
+To accelerate the development of its!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A recognition of its regenerative agriculture and farmer-centric model, US food startup GoodSam Foods has raised $9M in Series A funding to expand its range of healthy snacks.
+Regenerative agriculture may be in the spotlight thanks to!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Food Tech Funding News - Green Queen,article,0.03847766417,27,290,199.546988
+https://www.greenqueen.com.hk/notco-ai-giuseppe-food-tech-kraft-heinz-not-company/notco-ai-giuseppe-food-tech-kraft-heinz-not-company-1/,false,"The content is about the Green Queen platform and its mission, not a specific news event.",notco-ai-giuseppe-food-tech-kraft-heinz-not-company-1 - Green Queen,Courtesy: NotCo,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,notco-ai-giuseppe-food-tech-kraft-heinz-not-company-1 - Green Queen,article,0.01700444334,26,172,199.546988
+https://www.greenqueen.com.hk/us-food-tech-agriculture-trust-report-truth-barometer/,true,"Reports on the findings of a survey about consumer trust in food choices, which is a specific event.",Science Takes a Backseat as Americans Favour Familiarity Over Science in Food Choices,"Americans worryingly value authenticity over science in their beliefs around food and agriculture, with most seeking truth as ""simple, safe and familiar"".","# In A Worrying Sign for Food Tech, Americans Trust Authenticity Over Science to Identify ‘Truth’
+
+5 Mins Read
+
+## US consumers value authenticity over science in their beliefs around food and agriculture, with a majority seeking truth as “simple, safe and familiar”, a new survey has found.
+
+How do you define truth when it comes to the food system and what you eat?
+
+For many Americans, it denotes comfort and familiarity, even if all the science is pointing to the opposite- a worrying trend for future food tech.
+
+New research from the Center for Food Integrity (CFI), in partnership with FMI – The Food Industry Association, shows that authenticity outweighs science in shaping consumer trust around food.
+
+“We live in a polarised world where consumers, who are inundated with misinformation and disinformation and flooded with competing narratives, no longer rely on science or facts to define what’s true,” said CFI CEO Charlie Arnot. “And they are much less likely to rely on credentialled experts.”
+
+The research echoed the findings of the 2024 Edelman Trust Barometer, which suggested that people trust their peers as much as scientists (74%) – only 45% said they trusted government leaders.
+
+## Which Americans are the most influential?
+
+Titled Truth Defined: Mapping Consumer Beliefs in Food & Agriculture, the study divides Americans into five distinct segments, each with its unique definitions of truth about food, which are based on factors like values, motivations, personal experiences and the sources they trust most.
+
+The researchers analysed the online behaviours of 4,000 Americans over two years and validated the results by studying another 4,000 consumers. Beyond their definitions of truth, the study looked at their values, beliefs and how they act on them, their unspoken motivation, as well as factors that trigger their adoption or rejection of products.
+
+Further, they evaluated their content needs, preferred brands and channels, what they read and watch, the influencers they follow, and the meanings they associate with food and agriculture.
+
+These are the five consumer segments that the research unearthed:
+
+**Progressive Disruptor:**5% of the population and 12% share of voice. They see truth as liberation, fuelling a fair and sustainable food system.**Authenticity Seeker:**14% of the population and 18% share of voice. They see truth as unfiltered, real and firsthand.**Rationalist:**19% of the population and 15% share of voice. For them, truth is grounded in research, reason and science.**Comfort Seeker:**43% of the population and 27% share of voice. They view truth as reassurance – simple, safe and familiar.**Strategist:**19% of the population and 28% share of voice. They see truth as leverage and as a tool to secure an advantage.
+
+“In an ideal world, the Rationalist… would have the most influence. Engaging with them is simple,” said Arnot. “But that’s not the case. The Rationalist is a small part of the population and doesn’t have a great deal of impact.”
+
+On the flip side, the Authenticity Seekers have a “surprisingly significant influence” over nearly all other types of consumers, including the Comfort Seekers, who make up nearly half of the US population.
+
+“By reaching the Authenticity Seeker, you can reach more than 75% of the population,” Arnot said. “Still, there’s value in connecting with every segment, whether through a social justice lens or data-driven narratives. Those in food and agriculture can engage in meaningful ways with segments most important to them,” said Arnot.
+
+## Trust in the time of polarisation
+
+We’re in a period where the discourse around the food system needs to be more rooted in science than ever before – unfortunately, it’s more polarised than ever before.
+
+The global population may reach 10 billion within the next 25 years, and current farming systems won’t leave us with adequate water, land and resources to sufficiently feed the world. Food security is increasingly under threat, and agriculture’s impact on the planet is off the charts.
+
+The major culprit here is livestock farming, which accounts for up to 20% of all greenhouse gas emissions globally, with nearly 60% of those generated by the food system. Meat and dairy production also takes up 80% of farmland, despite only providing 17% of the global calorie supply.
+
+That is highly inefficient, and underlines the need for food systems transformation. That being said, given the results of this research, all this science may not be translating as well. That is evident in the rampant misinformation against alternative proteins disseminated by the meat industry, the political threats to ban novel solutions like cultivated meat, and declining sales of plant-based alternatives.
+
+Consumers are trusting the food system less, and it seems their faith in future-friendly solutions is even lower. It explains why Progressive Disruptors are the quietest group in the US. Even this study itself was co-funded by livestock groups, such as Dairy Farmers of America, Dairy Management Inc, and the Pork Check-Off.
+
+Meanwhile, two in three influencers don’t check facts, leading the UN to co-launch a global course to equip them with skills to verify sources, detect disinformation, and collaborate with traditional and reliable media outlets.
+
+“The advancement of AI brings about a new frontier in the dissemination of disinformation,” Robbie Lockie, founder of consumer advocacy group Freedom Food Alliance, told Green Queen last year. “The capability of AI to produce content that is convincingly real, yet fundamentally false, is alarming.”
+
+He added: “Without decisive and collective action, we stand on precarious ground, especially as we navigate the controversies surrounding alternative proteins. Disinformation campaigns could seize on consumer fears, further muddying the waters.”
+
+The differences in the perception of truth create “significant challenges”, according to David Fikes, executive director of the FMI Foundation and board chairman of CFI. “The ability to understand each segment’s ‘truth’ is how we overcome polarisation and start to find common ground and shared understanding,” he said.
+
+Whether that happens remains to be seen; one thing is certain: that common ground must translate to a food system fit for the future.",www.greenqueen.com.hk,2025-04-17,7,Americans Trust Authenticity Over Science When It Comes to Food: Study,article,0.03059079998,57,204,199.546988
+https://www.greenqueen.com.hk/european-investment-bank-loan-lantmannen-pea-protein-factory-lidkoping/,true,Reports on a specific real-world event (EU loan for a factory) with news-style reporting,EU Grants €50M to Fund Swedish Ag Giant's Pea Protein Factory,The European Investment Bank has granted Swedish agricultural cooperative Lantmännen a €50M loan to help fund a pea protein isolate factory.,"# EU Grants €50M Loan for Swedish Ag Giant to Build Pea Protein Factory for Meat Alternatives
+
+4 Mins Read
+
+## The European Investment Bank has provided Swedish agricultural cooperative Lantmännen with €50M in part financing for a pea protein isolate factory.
+
+Lantmännen, Sweden’s largest farmer cooperative, has received a big boost from the EU to build a large-scale plant protein facility and supply ingredients to makers of meat and dairy alternatives.
+
+The European Investment Bank (EIB), which is owned by EU member states, has handed a €50M ($55M) loan to Lantmännen to help fund the construction of a new pea protein isolate factory in Sweden’s Lidköping municipality. The financing will cover about half of the project’s cost.
+
+The investment aims to strengthen the EU’s food security and reduce its reliance on imported plant proteins, amid calls for a diversifying the bloc’s protein supply in the face of the climate crisis.
+
+All of the EIB’s investments are aligned with the goals of the Paris Agreement, with 60% of its annual financing supporting projects directly contributing to climate change mitigation and adaptation.
+
+## Lantmannen factory to process 40,000 tonnes of peas annually
+
+Described as Sweden’s first such facility, it was announced last year, with Lantmännen – owned and governed by 17,000 farmers – earmarking an investment of 1.2 billion Swedish kronor ($116M).
+
+The site would be able to process up to 40,000 tonnes of peas grown by the group’s members every year, producing around 7,000 tonnes of protein. It’s expected to be completed in the first half of 2027, and contribute up to 30 new jobs in the region.
+
+It will produce plant proteins for use in applications like protein bars, drinks, breads, as well as non-dairy alternatives and meat analogues. The group explains that peas and beans are climate-smart, versatile crops that require relatively little water and nutrients, and benefit biodiversity.
+
+Lantmännen argues that ramping up the use of Swedish-grown legumes could help lower the share of imported soy in the region’s food production, bolstering both Sweden and the EU’s sustainability goals.
+
+“It is gratifying that the European Investment Bank sees the long-term value in our investment in the food of the future – plant-based protein – and chooses to support our facility in Lidköping,” said Lantmännen CFO Michael Sigsfors.
+
+“Promoting exports and increasing food production leads not only to increased profitability for farmers but also to more robust food security. It is a fine and important assignment, and I am pleased that the European Investment Bank supports our work with this.”
+
+In addition to the facility, the group is working with Örebro University’s PAN Sweden research centre on a state-funded plant protein project and has partnered with ingredient giant Ingredion to speed up the development of pea protein isolates. Moreover, it is part of a consortium with the Chalmers University of Technology and dairy leader Arla, which is focused on advancing fermentation research and developing hybrid foods.
+
+## EU steps up protein diversification efforts
+
+For the EU, the Lantmännen loan is its latest effort to boost self-sufficiency in plant proteins, promote climate-friendly farming, and lower agriculture’s planetary impact.
+
+It comes as EU decision-makers are asked to accurate the protein transition towards plants, given the animal agriculture industry’s outsized impact on the planet. Livestock farming accounts for 81-86% of agricultural emissions in the EU, despite only providing 35% of its calories and 65% of its protein supply.
+
+Farmer groups and climate activists have both urged the EU Commission to deliver an action plan for plant-based food in its agrifood vision, a call backed by doctors, consumer groups, and even some of the largest food companies. While the Commission did not make that commitment in the final plan, it has pledged to create a protein diversification strategy to address the EU’s protein supply challenges.
+
+“It will focus on fostering the domestic production to improve self-sufficiency to reduce the long-standing dependency on imported plant-based protein and on diversifying imports of plant-based protein to increase the EU food security,” Agriculture Commissioner Christophe Hansen wrote in a letter last month.
+
+The EU, meanwhile, has been doubling down on its future food investments through various initiatives. It spotlighted several startups at EIT Food’s flagship Next Bite event last year, has included a number of alternative protein firms in its accelerator programmes, and invested €50M in precision-fermented and algae-based foods via the European Innovation Council.
+
+This is part of the EU’s broader leadership in research funding for alternative proteins. Since 2020, the region has pumped in €252M for future food research, half of which came in 2023 and early 2024, according to GFI Europe.
+
+“By supporting Lantmännen’s investment in the production of pea protein, we are strengthening both food security and climate work in Sweden and the EU,” said Thoman Östros, vice president of the EIB. “It is also a very good example of how European cooperation can create local benefits.”",www.greenqueen.com.hk,2025-04-04,20,EU Loans €50M for Lantmännen to Build Pea Protein Factory in Sweden,article,0.02784168225,53,209,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-ottolenghi-disneyland-beyond-meat-doc-miyoko-schinner/future-food-quick-bites-0804-5-2/,false,"The content is an introduction to the website, not a news article.",future-food-quick-bites-0804-5 - Green Queen,Courtesy: Mission Barns/CBS,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-08,16,future-food-quick-bites-0804-5 - Green Queen,article,0.0168755486,26,172,199.546988
+https://www.greenqueen.com.hk/category/alt-dairy/,false,Contains multiple articles with 'Read More' links rather than a single news article,Alt Dairy - Green Queen,"Alternative Dairy Industry breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.","Browsing Category
+
+# Alt Dairy
+
+Alternative Dairy breaking news, interviews, startup features, lifestyle guides & more from our award- winning impact & sustainability media platform.
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+From animal-free egg salad to a milk alternative made from corn, here are the future food products that stood out most to our expert reviewer at Expo West 2025.
+It's that time of year again: when Anaheim, California is packed with!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A bipartisan bill is calling on Congress to provide non-dairy milk options in the national school meal programme to cater to lactose-intolerant and diet-restricted students.
+It's becoming rarer and rarer to see US Democrats and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed.
+The majority of people who don't consume oat milk, vegan Cheddar or!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Swiss fermentation firm Cultivated Biosciences has unveiled a new brand identity and its debut product, a yeast-derived ingredient to replace animal-based and industrial emulsifiers.
+Zurich-based Cultivated Biosciences has rebranded to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods's latest product launch, Unity Diner's return, and a new meat-free omakase experience in Hong!-->…
+
+Read More...
+
+Read More...
+
+Whey is the dairy industry's largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins.
+Thousands of swimming pools' worth of whey are discarded every year, polluting aquatic!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Califia Farms has launched a line of summer-coded fruity drinks using coconut cream, tapping into the growing trend for flavoured plant-based milk.
+Los Angeles-based Califia Farms is going back to its juice roots with its latest product!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+French precision fermentation startup Bon Vivant has rebranded to Verley and rolled out a range of functional animal-free whey proteins.
+Bon Vivant, the animal-free dairy company hailing from Lyon, has introduced a new brand identity!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp!-->…
+
+Read More...
+
+Read More...
+
+New Zealand-based cauliflower ice cream startup EatKinda is moving operations away from its home country to focus on the US amid scaling challenges.
+EatKinda, the New Zealand startup making dairy-free ice cream from cauliflower, is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Danone-owned plant-based dairy giant Alpro has announced that it is moving to a 100% local supply for its oat milk lineup in the UK, powered by a multimillion-pound investment to expand its capacity.
+The UK's leading plant-based milk!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Brevel, an Israeli startup using light and fermentation to create microalgae-based ingredients, has secured $5M in a seed extension round.
+Israeli food tech player Brevel has extended its seed funding pot by $5M, taking total investment!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup Savor has launched its farm-free, carbon-based butter, which will appear on Michelin-starred menus this year, ahead of a Series B funding round.
+""Life on Earth is carbon-based, meaning both we and the food!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Benexia's new chia seed milk, Violife's campaign with Chrishell Stause, and Holy Carrot's upcoming restaurant in London.
+!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Consumption of non-dairy alternatives witnessed a dip at the start of the year, while conventional products like whole milk enjoyed growing sales.
+Whether it's the US or Europe, dairy seems to be having a renaissance, and that too at!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Dutch startup Vivici has received a 'no questions' letter for its precision-fermented whey protein from the US FDA, just as the rule to 'self-affirm' food safety faces upheaval.
+Precision fermentation firm Vivici has secured a 'no!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo's newest non-dairy Baileys, Beyond Meat's mycelium steak, and Minor Figures's 'Hyper' oat milk.
+New products and!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+New Culture, which makes mozzarella from precision-fermented casein, has secured signed interest worth over $5M from pizza restaurants across the US ahead of its launch.
+As it prepares to launch its animal-free mozzarella in the US,!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing less than a tablespoon of butter with plant-based oils can lower the risk of premature death from cancer and other causes by 17%, shows a new study.
+Even small dietary changes towards plant-based food can render big health!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers a range of product showcases at Expo West, Valsoia's new gelato lines, and Lidl's upgraded meat alternatives.
+New!-->!-->!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Alt Dairy - Green Queen,article,0.03819533022,27,290,199.546988
+https://www.greenqueen.com.hk/best-vegan-vegetarian-restaurants-hong-kong-2025/best-vegan-restaurants-hong-kong-2025-social/,false,"This is a promotional page for a website, not a news article.",best-vegan-restaurants-hong-kong-2025-social - Green Queen,Courtesy: Here with Years,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,best-vegan-restaurants-hong-kong-2025-social - Green Queen,article,0.01683282433,26,180,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-this-isnt-ravioli-jaguar-land-rover-earthshot-prize/future-food-quick-bites-1504-7/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-1504-7 - Green Queen,Courtesy: Starday,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-15,9,future-food-quick-bites-1504-7 - Green Queen,article,0.01683640972,26,175,199.546988
+https://www.greenqueen.com.hk/deliciously-ella-choose-ultra-processed-free-plant-based-food/,true,Reports on a specific event (Deliciously Ella's new campaign) in a news-style format.,Deliciously Ella Asks Brits to 'Choose Ultra-Processed Free' in Whole-Food Push,"UK vegan food brand Deliciously Ella's latest campaign attacks ultra-processing, which is now among plant-based meat's biggest pain points.","# Choose Ultra-Processed Free: Deliciously Ella Takes on Plant-Based Meat with Whole-Food Push
+
+5 Mins Read
+
+## British vegan food brand Deliciously Ella’s latest campaign attacks ultra-processing, which is now among plant-based meat’s biggest pain points.
+
+“Consumers en masse aren’t just asking: ‘Is it plant-based?’ but: ‘What’s actually in it?’”
+
+These may have been the words of Jason Rosenbaum, co-CEO of US startup Actual Veggies, but they speak to a wider shift in the meat-free ecosystem.
+
+Ultra-processed foods (UPFs) have been the talk of the food industry in recent months, with consumers largely attempting to shift away from such products out of health and nutrition concerns. One segment that has deeply felt the impact is plant-based meat.
+
+While attacks from the meat industry are expected, brands making these analogues are in the crosshairs of other vegan producers too.
+
+In the UK, Deliciously Ella is leading this shift. A pioneer of healthy plant-based eating, founders Ella and Matthew Mills recently sold the firm to Switzerland’s Hero Group (though they remain at the company). And as it looks to expand its footprint, the company has kickstarted a new marketing drive targeting UPFs.
+
+## Deliciously Ella looks to clear the hurdles for Brits’ UPF shift
+
+This month, Deliciously Ella launched ‘Choose Ultra-Processed Free’, a bus campaign aimed at helping people “make healthier food choices by swapping UPFs for whole, natural foods that are both accessible and incredibly delicious”.
+
+Across 40 London buses, in retailers across the city, and on social media, the company is encouraging Brits to shift away from UPFs. As part of the drive, it gave away 50,000 of its “UPF-free oat bars” across the capital and has launched a free e-book full of recipes and tips, called Less Processed, More Delicious.
+
+“Ever picked up something in a shop, thinking it was a healthy choice, only to turn it over and find a list of ingredients you don’t recognise? You’re not alone,” the company writes in the book.
+
+UPFs make up 57% of the average British diet, and up to 80% when it comes to children or people with lower incomes. Likewise, around two-thirds of calories consumed by adolescents in the country come from these foods.
+
+“The result? A national diet made up mostly of products far removed from simple, whole food ingredients – often packed with emulsifiers, preservatives, and industrial additives. And for many of us, that means feeling increasingly disconnected from our food and how it makes us feel,” said Deliciously Ella.
+
+A government survey in June 2024 found that ultra-processing is the second biggest food concern in the UK (after inflation), with 77% of people saying so. A separate survey found that 53% of them are in favour of a tax on UPF producers, if the revenues are directed to funding fresh produce for low-income families.
+
+However, over half of Brits find UPFs cheaper and more convenient than whole foods, and only 48% of them go out of their way to buy unprocessed foods that require preparation.
+
+In a nod to this obstacle, Deliciously Ella notes that “easy swaps, flavour-packed meals, and small sustainable changes” can collectively make a big difference: “Eating well shouldn’t mean spending hours in the kitchen or giving up the foods you love.”
+
+## UPF concerns have directly impacted plant-based meat
+
+The e-book outlines that UPFs are “often designed to be irresistibly moreish, making us crave more”, and tend to be lower in fibre, vitamins and essential nutrients, and higher in sugar, salt, and trans fats. It cites research linking these foods to chronic conditions like obesity, type 2 diabetes, and heart disease.
+
+While it’s true that many products considered UPFs – like sugary sodas, salty snacks, or packaged cakes – don’t exactly carry a health halo, other UPFs aren’t actually bad for you.
+
+This is a distinction many experts have been keen to make: the level of processing doesn’t have anything to do with how nutritious a product is. What matters is the actual nutritional content, such as sodium, unsaturated fat, sugar, and so on. Products designated as UPFs can still rank high on the Nutri-Score scale, or the traffic light system adopted in the UK.
+
+But the backlash against UPFs has had a spillover effect on plant-based meat too. Retail sales for these products were down by 6% in the UK in 2023, with volumes plunging further by 13%. The country’s largest meat-free company, Quorn, posted pre-tax losses of £63M that year, and this continued in 2024 too. Meanwhile, more youngsters are increasing their meat intake (19%) than reducing it (16%) in the UK.
+
+Whole foods like beans, tofu (now in 8% of British households), and tempeh are gaining market share, while sales of vegan ready-meals – considered a UPF – plunged by 20%. That said, the Millses’ revamped Plants label offers a range of ready-to-eat meals, and recently acquired the brand name and assets of plant-based meal startup Allplants.
+
+Ella built her wellness empire on healthy eating, and has been looking to capitalise on the anti-UPF push. “The plant-based category should be synonymous with real, nourishing food, yet for too long it has been dominated by ultra-processed meat alternatives, a trend now in steep decline,” she said after the Allplants deal. “We’re here to try and change that, and to reimagine the plant-based fixture with delicious, natural, quick wins for clever cooks.”
+
+Deliciously Ella’s new marketing campaign is the latest example of vegan brands themselves attacking plant-based meat for being ultra-processed. Phil Graves, CEO of US mycelium meat startup Meati, recently told Green Queen that people shouldn’t have to choose between factory-farmed meat or “ultra-processed plant-based options that have a long list of ingredients you can’t pronounce”.",www.greenqueen.com.hk,2025-03-31,24,Deliciously Ella Takes on Plant-Based Meat with Anti-UPF Push,article,0.02895529527,55,217,199.546988
+https://www.greenqueen.com.hk/sustainable-oil-startup-aio-raises-e1m/,true,Reports on a specific event (funding round) in a news-like format.,Sustainable Oil Startup Äio Raises €1M to Scale Its Palm Oil Successor,The Estonian start-up Äio has raised €1 million to create alternative oils and fats using agricultural byproducts.,"# Sustainable Oil Startup Äio Raises €1M to Scale Its Palm Oil Successor
+
+3 Mins Read
+
+## The Estonian start-up Äio has raised €1 million to create alternative oils and fats using agricultural byproducts.
+
+The funding comes by way of Nordic Foodtech VC, EAS, and other partners. Founded last year by TalTech bioengineers Petri-Jaan Lahtvee and Nemailla Bonturi, Äio is on a mission to make the food system more sustainable.
+
+## The problem with oils
+
+Oil production, particularly palm oil, is driving global deforestation and planet-warming gasses. Äio is working with byproducts from agricultural and wood industries to develop clean oils.
+
+“Turning low-value side-streams into something so valuable is very futureproof and has great scalable business potential,” Mika Kukkurainen, partner and founder of Nordic Foodtech VC, said in a statement. “We are happy to join Äio when taking the first steps outside of university, and already looking forward in helping the team towards future success.”
+
+According to Lahtvee, the current food system is responsible for more than a third of greenhouse gas emissions. Plant-based alternatives, such as vegan meat, require 47-99 percent less arable land, emit 30-90 percent fewer greenhouse gases, and use 72-99 percent less water. But, he says, palm and coconut oils used to make plant-based meat alternatives “do not deliver the same taste and mouthfeel as animal fat.”
+
+Bonturi says not only is the production of these oils not sustainable but “they are unhealthy and can cause allergic reactions.” ** **
+
+The company says it will use its new funding to increase production, test new products, and apply for permits to bring its products to market. Äio has a 2026 target to begin industrial-scale production.
+
+## Fermented agro-oil
+
+Äio is one of a growing number of brands working to replace conventional oils and fats. Last November, OmniFoods unveiled patented vegan fat. And last October, the U.K.’s Hoxton Farms closed a $22 Million Series A for cultivated animal fat.
+
+Äio uses fermentation tech with a “red bug” microbe from the agricultural waste in a process patented by Bonturi. “In the same way that we make kombucha, yogurt, bread, and beer, we can turn sawdust or other low-value biomass into valuable and healthy ingredients. Our “red bug” cannot turn water into wine, but it can turn sawdust into food,” explained Bonturi.
+
+The company’s Red Oil, a product made to mimic palm oil and petroleum-based mineral oils, also has cosmetic and household product applications, the company says.
+
+“As scientists, we were excited that years of research resulted in a real product that could revolutionize the entire food industry and consumer experience,” said Lahtvee. “We highly appreciate everyone who has contributed to our success story, and we will continue to develop the company and its products together with our partners, the leading investor, and the food industry.”",www.greenqueen.com.hk,2025-04-09,15,Sustainable Oil Startup Äio Raises €1M to Scale Its Palm Oil Successor,article,0.02203668868,47,202,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-earth-day-30-under-30-spirulina-salmon/future-food-quick-bites-2304-1-2/,false,"The content is a description of the website and its mission, not a news article.",future-food-quick-bites-2304-1 - Green Queen,"Courtesy: SimpliiGood, Elin Roberts/LinkedIn, Gosh!","
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-23,1,future-food-quick-bites-2304-1 - Green Queen,article,0.0167998577,26,174,199.546988
+https://www.greenqueen.com.hk/future-food-quick-bites-solein-ice-cream-cocoa-free-chocolate-vow-cultivated-meat/future-food-quick-bites-3103-1/,false,"The content is a description of the Green Queen platform, not a news article.",future-food-quick-bites-3103-1 - Green Queen,Courtesy: Planet A Foods/Atlr.72/Dufour Gourmet/50Cut,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-31,24,future-food-quick-bites-3103-1 - Green Queen,article,0.01689738476,26,173,199.546988
+https://www.greenqueen.com.hk/hoxton-farms-sumitomo-lab-grown-pork-fat-cultivated-meat-japan/,true,Reports on a specific business partnership and product development in the cultivated meat industry.,Can This Cultivated Fat Satisfy Asia's Appetite for Pork?,British cultivated meat player Hoxton Farms has partnered with Japan's Sumitomo Corporation to bring its pork fat ingredient to Asia.,"# Can Hoxton Farms’s Cultivated Fat Satisfy Asia’s Appetite for Pork?
+
+5 Mins Read
+
+## British cultivated meat player Hoxton Farms has partnered with Japan’s Sumitomo Corporation to bring its pork fat ingredient to Asia.
+
+For cultivated meat, fat is all the rage right now.
+
+In Europe, Mosa Meat has filed for regulatory approval to sell its cultivated beef fat in Switzerland and the EU. Across the Atlantic, Mission Barns has received the go-ahead from the Food and Drug Administration (FDA) to take its cultured pork fat one step closer to commercialisation in the US.
+
+Now, a British cultivated fat startup has set its sights on Asia, the world’s largest consumer of pork. Hoxton Farms has partnered with Japanese conglomerate Sumitomo Corporation to bring its pork fat to the country and the wider Asia-Pacific region.
+
+The two companies will work to secure partnerships with food manufacturers to integrate Hoxton Fat into their products, support awareness initiatives to highlight the potential of the ingredient, and work with regulators and stakeholders to obtain approval ahead of its market entry.
+
+“The partnership spans multiple countries, including Japan, Singapore, Korea and beyond,” Hoxton Farms co-founder and CEO Max Jamilly tells Green Queen.
+
+The company’s plans are firmly global, with regulatory filings ongoing for multiple markings. “We will file this year in Singapore and the US, followed by UK and other jurisdictions such as Thailand, Japan, Korea, and Australia and New Zealand,” he says. “We expect to go to market in Singapore first.”
+
+## Hoxton Farms takes on conventional animal and plant fats
+
+Founded in 2020 by Jamilly and COO Ed Steele, Hoxton Farms derives its ingredients from a few pig stem cells, which are fed on a blend of plant-based nutrients to multiply and mature into fat. It makes use of cell biology and machine learning to grow pork fat in modular bioreactors and currently operates a 14,000 sq ft facility in London, which has a fermentation capacity of over 1,000 litres.
+
+This is intended as a drop-in replacement for animal fats and plant-based oils, which can be mixed with plant proteins to create products like soups, sauces, and hybrid meats, which are seen as the most viable way for cultivated meat to get to market in the current climate.
+
+There are various motivations driving this innovation. It’s much more sustainable than the alternative – pork is a highly emissive food product, and farming pigs requires excessive amounts of water and land. And common plant-based fats like coconut or palm oil, which are preferred by many manufacturers for their functionality, are the primary contributors to tropical deforestation.
+
+Fat is also key to flavour and mouthfeel, which is the most important aspect of meat for many omnivores. By recreating pork fat in bioreactors, Hoxton Farms can offer meat-eaters the same flavour, minus the environmental and health harms.
+
+Speaking of which, processed meats like bacon and sausages are classed as carcinogenic by the WHO, while red meats such as pork are deemed possible carcinogens. Pork fat, coconut or palm oil, meanwhile, are high in saturated fat, which can raise bad cholesterol levels and the risk of heart disease.
+
+Since Hoxton Farms can precisely control the composition of its fat, its team is developing versions that are lower in saturated fat and higher in beneficial elements like omega-3 fatty acids. It’s doing this specifically to reduce the risk of diet-related diseases, which can help address public health concerns in Asia.
+
+More than 40% of adults are overweight or obese in Asia-Pacific, and up to 12% of total healthcare spending goes towards treating obesity or related conditions.
+
+“Cell-based foods are an innovative source of protein that can help address future food security challenges without the need for animal sacrifice and with a lower environmental impact,” says Takeo Kojima, agri-innovation head at Sumitomo. “We see Hoxton Farms’s cultured fat as a groundbreaking ingredient that contributes not only to better taste, but also to sustainability.”
+
+## Targeting Japan’s curiosity for cultivated meat
+
+Asia’s demand for meat is set to increase by 78% by 2050, putting further strain on the planet’s resources and public health. “Asia is the world’s largest consumer of pork, but supplies are threatened by an array of challenges, including disease (African swine fever massively disrupted the global pork market in 2018),” Jamilly points out. “Further, countries in Asia have a strong regulatory environment for cultivated products.”
+
+The startup, which has raised $35M to date, will co-develop products with food manufacturers via its collaboration with Sumitomo. “With Sumitomo’s unmatched expertise and network, now is the time to bring our cultivated fat to Asia and set a new standard for food innovation,” he says.
+
+The two firms will closely work with food safety bodies in various countries to obtain regulatory approval for the novel ingredient. This includes Japan, whose government is “making steady progress in developing a novel food regulatory framework”, according to Kimiko Hong-Mitsui, managing director of alternative protein think tank the Good Food Institute Japan.
+
+Hoxton Farms and Sumitomo are consulting with the Japan Association for Cellular Agriculture (JACA), an industry non-profit, which they claim will play a crucial role in shaping regulatory and social acceptance of cultivated meat in the country.
+
+The collaboration gives Japanese stakeholders “efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply”, notes JACA president Megumi Avigail Yoshitomi.
+
+A 2024 survey found that 42% of Japanese consumers are willing to try cultivated meat products; the creation of government regulations is key for 44% of those who are unsure about their safety aspects.
+
+“We hope that this partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK in the field of food technology,” adds Yoshitomi.
+
+Currently, only a handful of cultivated meat firms have been approved to sell their products. This includes Eat Just (in Singapore and the US), Upside Foods, Mission Barns (both US), Aleph Farms (Israel), Vow (Singapore and Hong Kong), and Meatly (UK). Regulators in the EU, Switzerland, Australia and Thailand are evaluating applications too.",www.greenqueen.com.hk,2025-04-08,16,Hoxton Farms Partners with Sumitomo to Bring Lab-Grown Pork Fat to Asia,article,0.0306218275,57,216,199.546988
+https://www.greenqueen.com.hk/this-soap-bar-is-made-from-deforestation-free-palmless-oil-and-smells-like-the-rainforest-burning/,true,Reports on a specific product launch (Rewild Body Block) with factual details and news-style reporting.,"Pangaia, Haeckels & C16 Launch Palm-Oil-Free Body Soap Bar","Using C16 Biosciences' Palmless Torula oil, Pangaia and Haeckels have created the Rewild Body Block, a sustainable, palm-oil-free soap.","# This Soap Bar Is Made From Deforestation-Free Palmless Oil And Smells Like The Rainforest Burning
+
+4 Mins Read
+
+## Using New York-based climate tech startup C16 Biosciences’ Palmless Torula oil, British material science firm Pangaia and skincare label Haeckels have together created the Rewild Body Block. The limited-edition soap bar is a sustainable alternative to palm oil variants, and is scented with natural oils to evoke the smell of rainforests burning down – spotlighting how biodiversity is cleared for palm oil plantations.
+
+The microbial Torula oil is part of Bill Gates-backed C16’s Palmless brand, which was unveiled in 2022. Using naturally occurring organisms and fermentation, the oil is grown in bioreactors and is nearly chemically and functionally identical to palm oil – an infamously unsustainable oil. This sustainable, biomanufactured fat has inspired a collaboration between Pangaia and Haeckels, who have created a climate-friendly soap with a stock of only 200 bars.
+
+## Palm oil’s climate problem
+
+A notoriously climate-destructive oil, palm oil is present in half of all supermarket items – across every product category. But it’s a major driver of deforestation, with rainforests cleared and various species killed to make way for palm oil plantations. Production of the oil has increased tenfold since 1980, and is set to increase by another 50% by 2050.
+
+This kind of demand pushes producers to burn down more forests, a form of mass deforestation that emits greenhouse gas while removing trees that help absorb these emissions in the first place. A 2020 study found that the drainage of young palm oil leads to a 50% increase in carbon emissions.
+
+It’s also a critical threat to wildlife including orangutans – 50% of whom are found outside national parks due to deforestation – and rhinos. The industry is also linked with human rights violations, with Indigenous communities losing their lands and villages, and workers exploited with poor working conditions and pay.
+
+Additionally, 90% of the world’s palm oil trees are located in the rainforests of Indonesia and Malaysia, and they have been directly linked to deforestation in these regions. In August 2019, Indonesian forests were engulfed by wildfires caused directly by palm plantation trees. And according to one estimate, tropical deforestation accounts for about 20% of all greenhouse gas emissions annually.
+
+All this makes the use of palm oil a massive issue. It first replaced animal-based ingredients in personal care products like soaps, shampoos, lotions and makeup, and now, 70% of personal care items contain one or more palm oil derivatives.
+
+## A sustainable vegetable oil
+
+In light of these facts, innovations like the Palmless Tarula oil seem more urgent and needed than ever before. “Palmless was born [out] of dissatisfaction,” Margaret Rimsky Richards, global marketing head at C16, told Dazed Digital. “Our founders witnessed firsthand the devastation created by the palm oil industry and wondered why we are still making products linked to such destruction. They wanted to do better as we face the urgent mandate of climate change.”
+
+The process of creating the Tarula oil takes through fermentation seven days – significantly less than the seven years it takes for an agricultural palm tree to yield oil. The £30 beige Rewild Body Block, which comes in cotton and bamboo packaging, leverages seaweed extract, squalene, aloe vera, mandarin peel and vetiver root to complement the woodsy aroma.
+
+“We set out to create a sustainable alternative to palm oil and in the process developed a novel oil that functions like palm oil, but is also bursting with other great stuff – carotenoids such as beta carotene, torulene and sterols such as ergosterol, a powerful provitamin D,” explained Richards.
+
+She added: “We’re certainly betting on Palmless playing a significant role – not only in helping satisfy the explosive global demand for palm oil without having to further rely on deforestation, but also in helping ensure greater stability of supply.”
+
+“What we’ve been able to achieve with Rewild is very special,” Haeckels managing director Charlie Vickery told Dazed Digital. “We very firmly believe that lab-grown ingredients are the next frontier for sustainability. The resource intensity of farming natural ingredients is staggering; what C16 Biosciences has done through their efforts is replicate something made by nature but in a much less resource intensive – and destructive – manner.”
+
+While, the Rewild Body Block isn’t the only future-thinking eco-innovation in the soap industry – Canadian startup CleanO2 uses captured carbon and beer to make a climate-negative body soap, for example – it’s a major win for consumer brands looking to ditch palm oil as part of their environmental targets.
+
+And now, C16, which raised $20M in a Series A round in 2020, aims to harness Palmless’s power across a wide range of consumer packaged goods applications, including beauty, personal care, home care and food.",www.greenqueen.com.hk,2025-04-09,15,"Pangaia, Haeckels & C16 Launch Palm-Oil-Free Body Soap Bar",article,0.02779060265,48,217,199.546988
+https://www.greenqueen.com.hk/cargill-cubiq-strategic-partnership-confirmed/,true,Reports on a specific business partnership and funding round in the food industry.,Cargill And Cubiq Team Up To Take On The U.S. Alternative Fats Market,Cargill and Cubiq Foods have confirmed they are working together to accelerate the development of fat alternatives for plant-based foods.,"4 Mins Read
+
+Barcelona’s Cubiq Foods has been developing its omega-3-rich smart fats since 2020 and now, the startup has announced a $5.75 million funding round from Moira Capital Partners, SGEIC and Newtree Impact to help it bring its developments to market by 2023. A key part of the news is Cargill’s participation, who invested and committed to deeper strategic partnership.
+
+Cargill, the third-largest meat producer in the world and a giant of agribusiness, is now sourcing vital ingredients for its plant-based ranges, from Cubiq. The recent investment is the first stage of a wider partnership that includes product development. The two also have a commercial agreement in place whereby Cargill will promote and sell Cubiq’s products.
+
+## Cargill’s swift about-turn
+
+It’s hard to forget that just last year David MacLennan, CEO of Cargill, risked stakeholder ire by speaking of the “cannibalistic” nature of plant-based meats on the conventional sector. At the time, such animal-free developments were already being cited as forming a significant part of the future Cargill portfolio.
+
+As demand for plant-based meat has increased, alongside recommendations of reducing conventional animal protein intake, Cargill has jumped on the plant-based trend.
+
+“Consumer interest in plant-based protein continues to be a strong trend, expanding the innovation opportunity for food manufacturers looking to address this demand,” Vivek Cherian, meat and dairy alternatives category leader, edible oils, for Cargill told* Food Ingredients First*.
+
+## The demand for plant-based meat
+
+Earlier this year, the Good Food Institute (GFI) released a report that demonstrated the continued increase in plant-based meat demand. It stated that in 2020, retail sales for animal-free protein grew at a rate twice as fast as overall food sales in the U.S. Isolated plant-based meat sales grew by 45 percent.
+
+These figures offer optimism in terms of the need to reduce conventional meat intake. Switching to plant-based alternatives is being cited as a simple way to encourage wealthy nations to drop their meat intake by at least 75 percent, to negate worsening climate change.
+
+In order to keep up with the rising demand, the GFI cites the need for improved infrastructure. Strategic partnerships such as Cargill and Cubiq’s allow for a mutually beneficial entry into the plant-based sector. While one develops innovative ingredients to improve products, the other has an existing network and manufacturing footprint. Together, bottlenecks can be avoided, resulting in faster deployment to market and commercial advantage.
+
+## Cubiq’s omega-3 fats for functional foods
+
+It is claimed that Cubiq will be releasing its Go!Mega3. The product is the latest iteration of its microencapsulated fat that can be added to foods to support heart and nervous system support.
+
+Fresh from its recent funding round, the Spanish start-up is leveraging Cargill’s reach to expand its commercial and manufacturing interests both in Europe and the U.S. Continued development of a new fat ingredient designed to replicate the experience of eating meat remains a top priority.
+
+“Our strategic partnership will help us better serve our customers by accelerating the development of plant-based alternatives that offer the taste, texture and flavor and nutritional profile [of meat],” Cherian said.
+
+Cubiq has already released Go!Drop, an emulsion of vegetable oil and water that is designed to reduce oil use in food production, thus reducing saturated fats. This is not an ingredient that intends to mimic meat fats.
+
+## Designer fats in vogue
+
+Alongside Cubiq, a number of startups are looking to perfect animal-fat alternatives that will take plant-based meats to new levels. California-based Yali Bio was founded last year with a specific mandate of improving plant-based flavours with better fats. The company has stated that tempting meat-eaters away from their beloved dishes is impossible without first capturing authentic taste profiles. It claims that its synthetic biology is capable of making fats that will create these flavour notes. Earlier this month,
+
+Melt&Marble, a startup from Sweden, revealed it has scooped €5 million in seed funding to continue developing its precision fermented beef fat alternative. Investment is earmarked for production scaling and building out the team to begin manufacturing in earnest.
+
+*Lead photo by Cubiq Foods. *",www.greenqueen.com.hk,2025-04-08,16,Cargill And Cubiq Team Up To Take On The U.S. Alternative Fats Market,article,0.02668890537,50,205,199.546988
+https://www.greenqueen.com.hk/category/biodiversity/,false,Contains multiple articles with 'Read More' links rather than a single news article,Biodiversity - Green Queen,none,"Browsing Category
+
+# Biodiversity
+
+The company's Director of Sustainability talks to Green Queen about working towards a more sustainable food and ag value chain in Asia Pacific.
+Earlier this year, ADM, a global leader in innovative solutions!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+By Matthew William Jones research fellow, University of East Anglia; Crystal A Kolden, assistant professor, University of Idaho; and Stefan H Doerr, director of the Centre for Wildfire Research, Swansea University
+Fires have long been a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Californian food tech startup MeliBio has secured a ""strategic investment"" as part of a pre-Series A round to accelerate the growth of its vegan honey.
+As it makes inroads on its precision-fermented honey, San Francisco-based MeliBio!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A new investigation led by Lighthouse Reports has uncovered a covert campaign partly funded by American taxpayers to downplay the risk of pesticides and discredit climate experts in Africa, Europe and North America. Food and climate!-->…
+
+Read More...
+
+Read More...
+
+Scientists have discovered three plants closely related to the Theobroma cacao plant, which could unlock the development of climate-resilient chocolate.
+Chocolate is becoming worse for the planet, worse for labourers, and worse for our!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A 50% shift to alternative proteins in the US would make land use much more efficient, alongside biodiversity and carbon sequestration gains for the Midwest and South.
+If Americans switch half their meat, dairy and egg intake to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+A Brazilian cattle farmer has been fined $50M for destroying parts of the Amazon rainforest, and ordered to restore the land he deforested.
+A federal court in Brazil last month froze the assets of a local cattle rancher, ordering him to!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Just by ending the practice of overfishing, we could store the same amount of carbon as 6.5 million acres of forest each year.
+By Sophie Kevany
+In the search for winning climate solutions, the world’s oceans are an undisputed!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+German discount retailer Lidl has partnered with the World Wildlife Fund to conserve biodiversity, promote planet-friendly diets, and reduce food waste across 31 countries.
+One of the world's largest retailers, Lidl, has entered a!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The Canadian government has announced it will ban open-net salmon farms in British Columbia in 2029, but environmentalists have criticised the five-year-long delay in implementation.
+By 2029, open-net salmon farming will be banned in!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Skincare brand Stream2Sea and scientists from the University of Derby have developed a sunscreen that feeds and nourishes coral reefs.
+Sunscreen has become a political issue. From ""anti-SPF conspiracy theorists"" denouncing their!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Acidifying oceans are leading to sensory loss in fish. Scientists fear people might be next.
+By Clayton Aldern
+Imagine you are a clown fish. A juvenile clown fish, specifically, in the year 2100. You live near a coral reef. You are!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+The US Pharmacopeia has finally released draft guidelines to allow the use of human-made alternatives to horseshoe crab blood – a critical element in biomedical and pharmaceutical testing. After failing in 2020, can the guidance pass this!-->…
+
+Read More...
+
+Read More...
+
+Marketing expert Irina Gerry argues that while blended meat, could meet niche consumer needs such as upgraded nutrition or improved flavor, it's not a 'big' idea.
+This article is part of our content series exploring the world of hybrid!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Shortly after launching into the UK, the vegan honey from MeliBio and Narayan Foods is widening its European footprint with the debut of its bee-free product in Aldi/Hofer stores in Switzerland and Austria.
+MeliBio's European launch is!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Forget ""rizz."" These 10 words defined the hottest year ever.
+By Kate Yoder, Grist
+To say that 2023 is one for the record books is a vast understatement — the year was so out of the norm that you’re forced to go back at least 125,000!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Mangrove forests in Mexico have undergone mass deforestation over the years, alongside hurricane damage that has adversely affected local populations, but a new insurance policy aims to protect the fishermen restoring swamps in the Yucatán!-->…
+
+Read More...
+
+Read More...
+
+At COP28, the UK announced its intention to ban imports of everyday essentials linked to illegal deforestation, which will affect large companies with high turnovers. But environmental experts and campaigners have raised questions about!-->…
+
+Read More...
+
+Read More...
+
+On the same day leaders around the world signed a COP28 declaration recognising the impact of food on climate change, the Bezos Earth Fund has announced a $57M grant towards tackling climate change, biodiversity loss and food security,!-->…
+
+Read More...
+
+Read More...
+
+Welcome to Day 2 of #COP28. In our Green Queen COP28 Daily Digest, our editorial team curates the must-reads, the must-bookmarks and the must-knows from around the interwebs to help you 'skim the overwhelm'.
+Catch up: DAY 1
+Headlines!-->!-->!-->!-->!-->…
+
+Read More...
+
+Read More...
+
+Replacing 30% of meat consumption with plant-based alternatives could offset almost all of global aviation emissions, free up a carbon sink the size of India, and save all the cows alive in the US today, according to a new report by!-->…
+
+Read More...
+
+Read More...",www.greenqueen.com.hk,2025-04-24,0,Biodiversity - Green Queen,article,0.03791039821,26,290,199.546988
+https://www.greenqueen.com.hk/eatkinda-cauliflower-ice-cream-new-zealand-us/eatkinda-cauliflower-ice-cream-new-zealand-us-social/,false,"The content is a description of the Green Queen platform, not a news article.",eatkinda-cauliflower-ice-cream-new-zealand-us-social - Green Queen,Courtesy: EatKinda,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-03-25,30,eatkinda-cauliflower-ice-cream-new-zealand-us-social - Green Queen,article,0.01712195732,26,169,199.546988
+https://www.greenqueen.com.hk/heura-swap-umiami-vegan-chicken-fillet-supreme/heura-swap-umiami-vegan-chicken-fillet-supreme-3/,false,"The content is a description of the Green Queen platform, not a news article.",heura-swap-umiami-vegan-chicken-fillet-supreme-3 - Green Queen,Courtesy: Swap Food,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-02,22,heura-swap-umiami-vegan-chicken-fillet-supreme-3 - Green Queen,article,0.01715059624,26,171,199.546988
+https://www.greenqueen.com.hk/yali-bio-breast-milk-fat-opo-precision-fermentation/,true,Reports on a specific development (Yali Bio's creation of breast milk fat) in a news-like format.,This Startup Says It Has Created a Breast Milk Fat from Yeast,Yali Bio has created a yeast-derived breast milk fat via precision fermentation for infant formulas to better facilitate nutrient absorption.,"# Yali Bio Announces ‘World’s First’ Yeast-Derived Breast Milk Fat from Precision Fermentation
+
+4 Mins Read
+
+## Californian startup Yali Bio has created what it claims is the world’s first breast milk fat made from yeast, using precision fermentation to allow infant formulas to more closely match the nutrition provided by human milk.
+
+Yali Bio, which makes alternative fats using precision fermentation, has entered the infant nutrition space with its newest innovation, a yeast-derived recombinant breast milk fat to improve the nutritional credentials of infant formula.
+
+The Californian biotech startup has produced a fat called OPO (Oleic-Palmitic-Oleic), which is chemically known as 1,3-dioleoyl-2-palmitoyl-glycerol and is naturally found in breast milk. It’s an essential component for infant health, allowing them to absorb nutrients.
+
+But OPO is among the key nutritional differences between breast milk and infant formula, with Yali Bio claiming there’s no economical source of pure OPO available to infant formula producers, which is where its alternative comes in.
+
+## Why Yali Bio focused on OPO
+
+The fats in breast milk are triacylglycerol (more commonly known as triglycerides), which facilitates efficient nutrient absorption in infants’ guts. Commercial infant formulas rely on vegetable oils (like palm, coconut, canola and sunflower) or cow’s milk instead, but Yali Bio says neither contains optimal levels of OPO.
+
+The composition and distribution of the fatty acids in vegetable oils differ from those in human milk, which hinders nutrient absorption and growth in infants. To better replicate the nutrient value, breast milk fat substitutes have recently been developed through enzymatic interesterification reactions. But while producing them via in-vitro enzyme-catalysis of purified vegetable oils can have the desired properties, this is challenging and expensive to manufacture.
+
+To sidestep this issue, Yali Bio uses its recombinant yeast platform to efficiently produce high-quality structured fats that resemble breast milk fats in a cost-effective process. At scale, this tech can allow manufacturers to put more OPO in their formula products and potentially present better health outcomes for infants.
+
+“We are at a pivotal point in the growth of our company, which is transitioning from a platform innovator with strong scientific proofs of concept, into a business that can serve multiple markets in food and nutrition,” said Yali Bio co-founder and CEO Yulin Lu.
+
+“Using precision fermentation to make high-purity, functional fats and lipids is not only important for food and nutrition, but it can also be transformative for society and the planet,” he added.
+
+## The importance of alternative breast milk fats
+
+Yali Bio’s breast milk fat innovation was supported by a $370,000 grant from the National Institutes of Health’s (NIH) Eunice Kennedy Shriver National Institute of Child Health and Human Development. “We’re grateful for the support of NIH that allowed our team to conduct this important research, especially given the potential long-term impact it could have on infant nutrition,” said Aravind Somanchi, Yali Bio’s VP of biology and principal investigator on the project.
+
+Underlining the importance of its breakthrough, the company points out that breast milk is “widely accepted as the best source of nourishment for infants, according to the WHO”, but most of the world’s 130 million babies born annually are fed infant formula at some point. Research has shown that about 5-10% of women are physiologically unable to breastfeed, but many more say they’re not producing enough or have nutritional deficiencies in their milk.
+
+In the US alone, less than half of women continue to exclusively breastfeed after three months, and only a quarter keep doing so at six months, which is the recommended period by the American Academy of Pediatrics. One 2019 study of 552 mothers found that about 70% experienced breastfeeding difficulties (mostly within the first month) like “cracked nipples, perception of insufficient amount of milk, pain and fatigue”. Many women also choose not to breastfeed, making nutritionally dense alternatives such as Yali Bio’s crucial.
+
+The 2021-founded company – which has raised $5M to date – plans to continue developing its OPO research, alongside its other alternatives to animal and plant-based lipids and fats, which it says can improve nutrition and lower the greenhouse gas emissions of food production. The company’s fats have already been used to make animal-free milk, ice cream, butter, and foie gras, and are said to be key to the taste and texture of products like cheese, desserts, baked goods, and even meat.
+
+In the breast milk realm, fellow Californian startup Checkerspot has similarly developed a fat analogue that can mimic OPO, using microalgae fermentation. Others are working on breast milk proteins like lactoferrin – Israel’s Wilk makes a cell-cultured version and New York-based Helaina uses precision fermentation – while France’s Nūmi is working on reproducing breast milk itself, with as many constituents as possible (including proteins).",www.greenqueen.com.hk,2025-04-08,16,Yali Bio Announces Precision-Fermented Breast Milk Fat from Yeast,article,0.02774976142,48,207,199.546988
+https://www.greenqueen.com.hk/why-are-seed-oils-bad-for-you-zero-acre-cultured/,true,Reports on a specific event (restaurants switching to alternative oils) with factual information and analysis.,Seed Oils: Why are Restaurants Switching to Products like Zero Acre?,Food chains are ditching seed oils as concerns about their health detriments grow – are products like Zero Acre's cultured oil the solution?,"# The Seed Oil Conundrum: Why are Fast-Food Restaurants Ditching These Fats?
+
+8 Mins Read
+
+## A handful of restaurants and fast-casual chains are bidding adieu to seed oils as consumer concerns about the health credentials of these fats grow. Some are turning to alternatives like Zero Acre’s sugarcane-based cultured oil – what’s all the fuss about?
+
+In September, fast-food chain Shake Shack began trialling an eco-friendly Cultured Oil by Californian startup Zero Acre Farms at two of its locations in New York City. This meant it was ditching the soybean oil it usually uses, and replacing it with Zero Acre’s better-for-you fermented cooking oil.
+
+Last month, burger chain Hopdoddy announced it would go seed-oil-free in its eateries, starting with 10 locations. It too swapped soybean oil for Zero Acre’s offering. Millennial-popular fast-casual salad chain Sweetgreen issued a press release saying it would only use extra virgin olive oil instead of sunflower oil to cook vegetables, grains and proteins going forward.
+
+Zero Acre, which raised $37M in a Series A funding round last year with participants including British band Coldplay and Robert Downey Jr’s FootPrint Coalition – itself received an undisclosed sum from fast-food giant Chipotle’s VC fund, Cultivate Next. The fund is meant for climate-friendly solutions but the announcement also signalled a potential future partnership for the two brands.
+
+Why are fast-food chains getting rid of seed oils? And what does Zero Acre offer instead?
+
+## Why people say seed oils are bad for you
+
+Seed oils – which include the likes of soybean, corn, canola (aka rapeseed), cottonseed, grapeseed, sunflower, safflower, peanut, sesame and rice bran oils – have seen a massive increase in consumption. In the US, the consumption of soybean oil alone grew 1,000-fold from 1909 to 1999. Globally, vegetable oil production has grown 16-fold since 1909 and doubled in the last 20 years.
+
+But these fats have cultivated a bad rep among consumers, and the topic has become popular of late in part due to a growing number of Bitcoin and Tiktok influencers citing research finding them inflammatory or toxic. The argument centers around what makes up the fat content in these oils, and how they’re used.
+
+Saturated, trans, monounsaturated and polyunsaturated fats are four of the most common types of fat found in food products. The first two are known to be bad for you and are tied to heart disease and cancer. The latter two, however, are said to be healthier fats, containing some essential fatty acids. Two of these acids are omega-3 (usually found in fish) and omega-6 (commonly found in seeds and nuts).
+
+But whole omega-3 fatty acids are usually hailed for being heart-healthy, omega-6 acids don’t always enjoy the same reputation. This is due to the presence of linoleic acid, which critics say can oxidise 40 times faster than saturated fat, creating free radicals that can cause a host of diseases.
+
+Linoleic acid has been linked to increased inflammation, which can be a bedrock of different illnesses and conditions. The body can convert this into arachidonic acid – another fatty acid – which, when oxidised, can form molecules that can cause inflammation, blood clotting, and blood vessel compression.
+
+Another part of this argument against seed oils is what happens when they’re heated up. When heated to high temperatures beyond their smoke point, seed oils high in linoleic acid can generate a compound called hydroxynonenal, which can lead to health issues like decreased metabolism and higher oxidative stress.
+
+While most people in the know agree that a small amount of linoleic acid and omega-6 is essential for good health, it’s the high consumption of these oils that is being knocked by its critics. The average human eats around 6-10% of their overall calories from linoleic acid today. However, the American Heart Association and Institute of Medicine actually recommend getting 5-10% of your daily calories from omega-6 fats.
+
+## How valid are these claims, and how does Zero Acre compare?
+
+The issue with health research is that there’s so much of it and it’s hard not to get bogged down by conflicting conclusions. In a review of evidence about seed oil’s impact on heart disease, Zero Acre concluded: “Given that increasing dietary linoleic acid above evolutionarily appropriate levels consistently increases heart disease mortality and all-cause mortality, one of the safest approaches to preventing heart disease may be to avoid seed oils.”
+
+But there is opposing science here too. For example, in 2019, a 30-study analysis by scientists showed that linoleic and arachidonic acid levels didn’t raise the risk for heart disease and that people with higher amounts of the former in their bloodstream were 7% less likely to develop it. This type of conclusion is typical of most arguments about seed oil- for every claim, there’s a counterclaim, resulting in a great deal of confusion on the subject. Some studies say high consumption of seed oils can cause obesity, forms of cancer, and type 2 diabetes too, while others refute these claims.
+
+A large part of this discourse comes from seed oil’s use in ultra-processed foods as well, which make up 60% of an average American’s daily calories – and it’s the high concentration of sodium, sugar, refined carbohydrates and calories that could be more detrimental to your health, as Guy Crosby, an associate nutrition professor at the Harvard TH Chan School of Public Health, told Consumer Reports: “If you cut back on these foods, chances are you’re going to feel better.”
+
+So how does Zero Acre fare? According to the company, its sugarcane-based cultured oil made via fermentation has the lowest linoleic acid content of all oils and does not turn toxic when heated at high cooking temperatures, the two key health criticisms attributed to most seed oils.
+
+The company says that, on average, its oil contains 0.3-1% of omega-3, 1-3% of omega-6, and over 90% of omega-9 (a monounsaturated fat). And in terms of the types of fats, it has about 4% of saturated fat, 90-94% of monounsaturated fat, and 3% of polyunsaturated fat.
+
+Compared to the linoleic acid content of rapeseed (or canola) oil (23%) – the most commonly sold cooking oil – and olive oil (12-27%), Zero Acre contains between 1.8-3%. This compared to canola , which contains 63% monounsaturated fat, while olive oil has 55-83%.
+
+Zero Acre, which incorporated as a public benefit corporation, says its product is the only cooking oil it studied that didn’t “turn toxic” after 10 minutes of cooking, while only ghee, butter and tallow are less susceptible to oxidation than its cultured oil. This means it has a higher oxidative stability than all plant-based oils it studied.
+
+On the pros side, the company adds that its oil offers high levels (over 90%) of heart-healthy and heat-stable monounsaturated fat and an unprecedented level of traceability and transparency.
+
+## The environmental question
+
+Another criticism of seed and vegetable oils – and one with firmer scientific evidence – is their environmental impact. Zero Acre co-founder Jeff Nobbs told Green Queen that while olive oil might be “the closest ‘peer’ in the grocery store” in terms of fatty acids – though it contains more saturated fat and omega-6 fat, and less omega-9 – it “tends to have a lower smoke point and less neutral flavour, along with a much larger environmental footprint”.
+
+Vegetable and seed oils have a massive climate problem, spearheaded by palm oil and the fat derived from its seed, palm kernel oil. Palm oil, which is present in half of all supermarket products across all categories, is a major driver of deforestation. It accounts for 40% of all oil production, and growing demand has led to increased tropical deforestation – which is responsible for nearly 20% of all greenhouse gas emissions annually.
+
+Olive oil, meanwhile, has a high water and land use footprint, and its production generates a huge amount of waste. Zero Acre commissioned an independent life-cycle analysis to assess its environmental impact and has found that it uses 18 times less land than olive oil to produce a ton of product.
+
+Meanwhile, if just 5% of vegetable oil in the US were replaced with the company’s alternative, it would save 3.1 million acres of land, 56.9 billion gallons of water and 3.6 tonnes of CO2e. Only sunflower oil has lower emissions than Zero Acre’s offering, while only canola oil needs less water.
+
+There’s the packaging too: Zero Acre says its oil comes in a 100% recyclable BPA-free aluminium bottle, “offering a more sustainable option than plastic or glass”.
+
+Food pundits agree that the environmental cred of Zero Acre is a winning factor, separately from the health controversy. As Matt Newberg, founder of food tech media outlet HNGRY, writes: “While there is little evidence supporting that seed oils are actually more harmful for our health than their alternatives, products like Zero Acre Farms do pose major sustainability advantages.” Newberg does point out that solutions like Zero Acre are not ready for scale today: “until it is ready for large-scale foodservice beyond a dozen locations in the US at the right price, Cultured Oil won’t be able to make a real dent” but given that the company is less than three years old and already at pilot stage with multiple food companies, there’s every reason to be optimistic.
+
+Widespread adoption would also drive down the steep cost of Zero Acre’s oil, which retails at $29.99 for a 16oz/473ml bottle. Can it – excuse me – pip its competitors?",www.greenqueen.com.hk,2025-04-08,16,Seed Oils: Why are Restaurants Switching to Products like Zero Acre?,article,0.03742196862,61,224,199.546988
+https://www.greenqueen.com.hk/microlub-replacing-fat-with-water-alternative-plant-based-microgel/,true,Reports on a specific event (funding round) in a news-like format.,This Startup Is Replacing Fat With Water to Address the Obesity Epidemic,UK deep tech startup MicroLub has closed a £3.5M funding round to replace fats and oils with plant-based microgels for clean-label products.,"# MicroLub, A Startup Replacing Fat With Water, Beefs Up Budget with $4.5M Round
+
+5 Mins Read
+
+## UK deep tech startup MicroLub has closed a £3.5M ($4.5M) funding round to replace fats and oils with its plant-based microgels.
+
+Oil and water may not go together, but who says they have to?
+
+For one British startup, water can functionally replace oils, addressing a host of issues related to the world of fats, ranging from environmental stress to public health.
+
+MicroLub, a spinout company from the University of Leeds’s Sarkar Lab (named after founder and CTO Anwesha Sarkar), has fattened its wallet with a £3.5M ($4.5M) investment round.
+
+The company argues that while fats and oils make food tastier and texturally appealing by adding “lubricity” and a “creamy” mouthfeel, they also increase calorie content. To overcome that challenge, the startup is betting on microgels of plant proteins, developed through the formation of protein and water gels that are broken into microparticles using a homogeniser. These microgels release water when chewed to create the creamy mouthfeel associated with fats.
+
+This can slash the fat content of a product by up to 75%, though a 50% reduction is more common – in one trial, MicroLub cut the fat content in soft cheese by half (alongside 35% fewer calories), but taste testers were unable to tell the difference from conventional cheese.
+
+“When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore further and commercialise with this investment,” said Sarkar.
+
+The company already has three patents for fat replacement, texture enhancement and nutrient delivery technologies, which it will look to commercialise with the funds. The proceeds will enable it to develop new products with partners, scale up its tech with co-manufacturers, and build its team.
+
+## How MicroLub swaps out fat with water
+
+“Molecular friction lies at the heart of any sensory experience – whether it’s a creamy yoghurt, a juicy burger, or a soothing skin cream, our perception is determined by the interaction of molecules within the product and with our bodies,” MicroLub CEO David Peters told Green Queen.
+
+“Our innovative approach focuses on leveraging cutting-edge science to pioneer the next generation of protein technologies, to develop proprietary ingredient solutions that dramatically reduce molecular friction. We do this by adding lubrication to food products, using protein microgels coated with polysaccharide hydrogels,” he explained.
+
+“Proteins and polysaccharides are already found in many food products, but the way in which we combine them mimics the ‘fatty sensation’ of full-fat products, adding texture, richness, and succulence in low-fat or plant-based foods.”
+
+Since this is a platform technology, it works well with a wide range of proteins. “Our customers can choose which protein they want to use – whether that’s pea, soy, oat, fava bean, or even dairy proteins – as well as which polysaccharide,” said Peters.
+
+“The optimal combination and ratio in which they are being combined will depend on which type of application the technology is being used in. For example, the ideal protein/polysaccharide combination for a plant-based burger will differ from that for a low-fat yoghurt.”
+
+Those are just two examples of the kind of products that the microgel can be used in. “Baked goods, spreads and confectionery are among the other categories in which we have customers using our technology,” revealed Peters.
+
+And who might those customers be? “We are in advanced talks with a number of potential partners to commercialise our technology,” he said, describing a three-step strategy for the business.
+
+“The first phase in that process involves collaborating with those partners to develop products made with MicroLub-based ingredients. The second phase involves scaling up the technology and incorporating it into our partners’ manufacturing facilities, before entering the final phase, which will see us license the technology to our partners, so they can launch commercial products.”
+
+## Cutting down saturated fats and ingredient lists
+
+The $3.3B fat replacement market has many challenges, as a recent report by British chef and writer Anthony Warner pointed out. “There is often a focus on protein when we talk about food system health and sustainability, but fat is equally important,” it stated.
+
+Animal fats are already linked with environmental, ethical and health concerns, while tropical oils like coconut or palm – often the only functional alternatives to the former – present significant sustainability and biodiversity issues, largely due to deforestation.
+
+Peters noted how reduced-fat and plant-based foods have “struggled to achieve anything like their full sales potential, because of issues around texture, mouthfeel and astringency.” Microgels are especially effective in these products, he said.
+
+It’s also among solutions that process existing ingredients via different approaches, freeing them from novel food regulations and paving the way for faster market entry than other alternative fats. “They are not the solution to all the problems surrounding fat, but they do offer a suite of different approaches to food innovators looking to improve their products,” Warner told Green Queen in August.
+
+MicroLub isn’t looking to remove the entire fat content of a product. “Our technology requires there to be some [fat] present for structure and to perform certain functions, such as melting,” explained Peters. “But we can significantly reduce the fat content without any noticeable change to texture or mouthfeel. In addition, we enable our customers to remove thickeners and emulsifiers from their products, thereby shortening their ingredient lists and creating clean-label products.”
+
+While unhealthy saturated fats are contributing to the growing obesity epidemic – half the world is on track to be overweight or obese in the next decade – fat is still a crucial macronutrient. MicroLub’s water-based solution, Peters argued, improves the nutritional profile of products by replacing saturated fat with protein and water.
+
+“Our second-generation technology, which still uses proteins and polysaccharides but combined in a different structure, enables high-loading of nutrients without affecting the texture or taste of the product,” he added. “This enables our customers to create genuinely healthy products which are packed full of nutrients.”
+
+Now, MicroLub is looking to build out its R&D team to dedicate resources for collaborative projects with partners. “We expect to be entering into a number of joint development agreements, as well as continuing to develop the technology and file additional patents,” said Peters.",www.greenqueen.com.hk,2025-04-08,16,"With $4.5M in Funding, This Startup Is Replacing Fat With Water",article,0.03172531117,58,203,199.546988
+https://www.greenqueen.com.hk/hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi/hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-1/,false,"The content is an introduction to the Green Queen platform, not a news article.",hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-1 - Green Queen,Courtesy: Hiro Technologies/Green Queen,"
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+		 We INFORM. We INSPIRE. We EMPOWER. Founded by serial entrepreneur Sonalie Figueiras in 2011, Green Queen is a multi-channel digital news platform and a trusted global impact media brand. Our award-winning reporting reaches millions of readers globally. Green Queen is the world’s leading food and climate media with a focus on future food innovation and food system decarbonization, one of the most important consumer products and investment opportunities of our time. Our coverage includes breaking news and product launches, in-depth research and industry insights, and exclusive interviews with entrepreneurs and key ecosystem players from every continent. Green Queen is an editorially-driven media publication. Over 98% of our content is editorial and independent. Paid posts are clearly marked as such: look for 'This is a Green Queen Partner Post' at the bottom of the page.",www.greenqueen.com.hk,2025-04-07,17,hiro-technologies-sustainable-baby-diapers-plastic-eating-fungi-1 - Green Queen,article,0.01722723003,26,170,199.546988
+https://www.nature.com/articles/s43016-025-01157-4,false,Reports on a specific research finding with a clear abstract and data availability section.,Statistical approaches are inadequate for accurate estimation of yield potential and gaps at regional level - Nature Food,"Yield potential estimates from statistical models and process-based crop models are compared across diverse climates and soil conditions. The findings reveal limitations of statistical methods, underscoring the need for process-based methods to accurately assess crop production potential and guide policy.","## Abstract
+
+Accurate spatial information on yield potential and gaps is key to determine crop production potential. Although statistical methods are widely used to estimate these parameters at regional to global levels, a rigorous evaluation of their performance is lacking. Here we compared outcomes derived from four published statistical approaches based on highest average farmer yields over time and space against those derived from a ‘bottom-up’ approach based on crop modelling and local weather and soil data for major rain-fed crops in the United States. Statistical methods failed to capture spatial variation in water-limited yield potential, consistently under- or overestimating yield gaps across regions. Statistical methods led to conflicting results, with production potential almost doubling from one method to another. We emphasize the need for well-validated crop models coupled with local data, robust spatial frameworks and extrapolation methods to provide more reliable assessments of production potential from local to regional scales.
+
+## Access options
+
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+
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+Prices may be subject to local taxes which are calculated during checkout
+
+### Similar content being viewed by others
+
+## Data availability
+
+Data on water-limited yield potential and actual yield from GYGA are available via the yield gap atlas website at www.yieldgap.org. Data on water-limited yield potential and gaps from the GQ, GR and CB statistical methods can be accessed via Zenodo at https://doi.org/10.5281/zenodo.10234041 (ref. 57), via Github at https://github.com/ramiadantsoa/Yield_trends and via Earthstat at http://www.earthstat.org/yield-gaps-climate-bins-major-crops/, respectively. Data on actual farmer yields were retrieved from USDA-NASS Quick Stats at https://www.nass.usda.gov/Quick_Stats/. Soil data for GYGA were retrieved from the gSSURGO soil database at https://www.nrcs.usda.gov/resources/data-and-reports/gridded-soil-survey-geographic-gssurgo-database. Harvested-area data are available via USDA CDL at https://www.nass.usda.gov/Research_and_Science/Cropland/Release/index.php. Source data are provided with this paper.
+
+## References
+
+*OECD-FAO Agricultural Outlook 2024-2033*.*OECD-FAO Agricultural Outlook 2024-2033*(OECD-FAO, 2024); https://doi.org/10.4060/cd0991enCassman, K. G. & Grassini, P. A global perspective on sustainable intensification research.
+
+*Nat. Sustainability***3**, 262–268 (2020).van Ittersum, M. K. et al. Yield gap analysis with local to global relevance—a review.
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+*Field Crops Res.***143**, 4–17 (2013).Cassman, K. G., Dobermann, A., Walters, D. T. & Yang, H. Meeting cereal demand while protecting natural resources and improving environmental quality.
+
+*Annu. Rev. Environ. Resour.***28**, 315–358 (2003).Lobell, D. B., Cassman, K. G. & Field, C. B. Crop yield gaps: their importance, magnitudes, and causes.
+
+*Annu. Rev. Environ. Resour.***34**, 179–204 (2009).Van Ittersum, M. K. et al. Can sub-Saharan Africa feed itself?
+
+*Proc. Natl Acad. Sci. USA***113**, 14964–14969 (2016).Schils, R. et al. Cereal yield gaps across Europe.
+
+*Eur. J. Agron.***101**, 109–120 (2018).Grassini, P. et al. Robust spatial frameworks for leveraging research on sustainable crop intensification.
+
+*Glob. Food Sec.***14**, 18–22 (2017).Rattalino Edreira, J. I. et al. Spatial frameworks for robust estimation of yield gaps.
+
+*Nat. Food***2**, 773–779 (2021).Yuan, S. et al. Southeast Asia must narrow down the yield gap to continue to be a major rice bowl.
+
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+*Environ. Modell. Softw",www.nature.com,2025-04-08,16,Statistical approaches are inadequate for accurate estimation of yield potential and gaps at regional level | Nature Food,article,0.06296880759,179,322,227.8823529
+https://www.nature.com/articles/s43016-025-01152-9,false,"This is a scientific publication, not a news article.",Water and aquatic foods in revised principles of agroecology can accelerate food systems transformation - Nature Food,Agroecological principles emphasize a holistic approach to food systems transformation but rarely consider water or aquatic foods. This Perspective explores how agroecological principles could be modified to increase the prominence of water and aquatic foods in future agroecological discourse and action.,"## Abstract
+
+The interaction between climate change and agricultural intensification contributes to biodiversity loss, while widespread degradation of land and water undermine food system productivity. Agroecological principles aim to guide food systems transformation but rarely refer to water or aquatic foods, which are critical elements of nutritious, sustainable and equitable food systems. Here we examine the principles and frameworks presented in agroecological literature and suggest rephrasing of six of the principles to incorporate water, aquatic foods and land- to seascapes. We recommend three cross-sectoral actions that leverage aquatic features in agroecosystems to facilitate more effective transition pathways towards sustainable food systems.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
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+
+### Similar content being viewed by others
+
+## Change history
+
+### 18 April 2025
+
+In the version of this article initially published, the Acknowledgements did not include thanks from Edward Hugh Allison for funding from the Government of Canada’s International Climate Finance Initiative and the International Development Research Centre, Ottawa, Canada through the AQUADAPT program, as is now amended in the HTML and PDF versions of the article.
+
+
+## References
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+https://www.nature.com/articles/s43016-025-01154-7,false,"This is an introduction to a special issue of a journal, not a news article reporting a specific event.",Food environments and human health - Nature Food,"This month, Nature Food presents a Focus issue on the recent evolution of food environments, their influence on individual food choices and efforts to reduce their impact on public health.","This month, *Nature Food* presents a Focus issue on the recent evolution of food environments, their influence on individual food choices and efforts to reduce their impact on public health.
+
+Unhealthy diets are a major contributor to non-communicable diseases, the greatest burden of morbidity and mortality worldwide. Efforts to improve dietary habits, both at the individual and societal levels, are urgently needed.
+
+Great responsibility to ensure more nutritious and sustainable diets lies with consumers, reinforcing the need for better and more accessible information in support of individual food choices. At the same time, these same food choices are strongly influenced by economic and political structures that ultimately determine which foods are available, accessible and/or affordable to people. Incentives for food corporations and governments to change these structures are therefore key to achieve healthier food environments.
+
+Celebrating *Nature Food’s* fifth anniversary (*Nat. Food* **6**, 1; 2025), the Focus issue ‘Food environments and human health’ launched this month brings together original opinion pieces and primary research on different aspects of food environments as determinants of people’s food choices and health.
+
+In an interview about the state of the global food environment, Francesco Branca, invited professor of public health at the University of Geneva, argues that nutrition must be central to countries’ public health response to the double burden of malnutrition currently faced around the world. The former director of the Department of Nutrition and Food Safety at the World Health Organization examines how food environments have changed in recent decades, stressing the aggravation of inequalities and the increasing prevalence of processed and ultra-processed foods (UPFs) — underscoring the need to prioritize people’s nutritional requirements over the market’s focus on food commodities.
+
+Evidence of the impact of the retail food environment on human health on a global scale is still lacking, despite being paramount to inform transformative policies. To help fill this gap, the Article by Scapin et al. analyses trends in the retail food environment across 97 countries over the past 2 decades and their association with the incidence of obesity. The authors provide details of the increasing dominance of the global retail food environment by large chain outlets, digital grocery sales and unhealthy food offers.
+
+Also concerning the contribution of private actors to (un)healthy food environments, the Comment by Popkin et al. argues that the food industry has taken advantage of humans’ innate preferences for sugar, salt and fat to encourage overconsumption of specific food products, thereby posing a serious risk to human health in the name of profit. The Comment from Bradbury et al. calls for a shift of the responsibility for populations’ health from consumers to producers, flagging poor accountability of food corporations as a primary driver of low-quality diets.
+
+Looking at government action to mitigate the burden of diet-related non-communicable diseases on public health systems, the study by Northcott et al. indicates that regulatory responses to UPFs have focused on individual behaviour rather than the promotion of systemic changes, highlighting the need for policies targeted at more upstream determinants of UPF consumption. The Comment by Ridberg et al. flags the need — and opportunity — to change this picture by integrating food-based nutritional interventions into healthcare systems through initiatives such as the ‘Food is Medicine’ programme in the USA. The Perspective by Grummon et al. suggests that federal policy action towards healthier food environments has been limited there and calls for the involvement of researchers and advocates in state and local policymaking as a way to ensure that food environment changes are better suited to different social segments and their specific needs.
+
+Finally, the Focus features two papers related to tools that can aid better dietary choices by individuals. The Resource by Menichetti et al. presents a newly developed database of more than 50,000 food items sold in large supermarket chains in the USA, with information on the degree of food processing and alternative food products. The Perspective by Julia et al. discusses front-of-pack labelling systems in Europe with an emphasis on Nutri-Score, calling for more transparent and evidence-based decision-making processes for the development of a European legislation on the topic.
+
+We hope you enjoy the read!
+
+## About this article
+
+### Cite this article
+
+Food environments and human health.
+*Nat Food* **6**, 215 (2025). https://doi.org/10.1038/s43016-025-01154-7
+
+Published:
+
+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01154-7",www.nature.com,2025-03-25,30,Food environments and human health | Nature Food,article,0.04007252149,32,105,227.8823529
+https://www.nature.com/articles/s43016-025-01158-3,false,"Reports on a specific scientific study and its findings, presented in a news-like format.",Oscillation-induced yield loss in China partially driven by migratory pests from mainland Southeast Asia - Nature Food,"Climate oscillations, such as El Niño/Southern Oscillation (ENSO), play a key role in global and regional crop yield variations. The authors analysed crop yield data in China from 1980 to 2017 and found that ENSO affects yield not only through local climate variability but also by driving migratory crop pest outbreaks, highlighting an overlooked pathway by which ENSO drives yield loss.","## Abstract
+
+Large-scale climate oscillations are recognized as skilful predictors of variations in global and regional crop yield. However, the mechanisms linking climate oscillations to crop yield variations remain unclear and are widely assumed to result from crop physiological responses to oscillation-induced local climate variations. Here we assessed the pattern of oscillation-induced yield variations in China over the past four decades and found that El Niño/Southern Oscillation (ENSO) is the primary climatic oscillation associated with extreme yield anomalies, particularly in southern China. These ENSO-related extreme yield anomalies are driven not only by local climate anomalies but also by greater occurrences of crop pests and diseases. Interestingly, the greater occurrence of crop pests is not triggered by local climate anomalies but is linked to ENSO-forced climate anomalies in mainland Southeast Asia, the source region of these pests, fuelled by the ENSO-driven circulation pattern facilitating their migration to China. Given the projected increase in the frequency of ENSO events in a warming future, effectively mitigating such oscillation-induced crop failures requires cross-border collaboration between the source and receiving countries of crop pests.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
+24,99 € / 30 days
+
+cancel any time
+
+Subscribe to this journal
+
+Receive 12 digital issues and online access to articles
+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+### Similar content being viewed by others
+
+## Data availability
+
+For all oscillation index data, please refer to the literature cited in the Article. Monthly scale meteorological data are available via the CRU dataset at https://crudata.uea.ac.uk/cru/data/hrg/cru_ts_4.02/). The monthly scale SST and wind field data are available via the NCEP/NCAR reanalysis at https://psl.noaa.gov/data/gridded/data.ncep.reanalysis.html. Relevant datasets of pests and diseases in China are detailed in the following links. The occurrence ratio anomalies of two migratory pests at the provincial scale in southern China are available via figshare at https://doi.org/10.6084/m9.figshare.28147505.v1 (ref. 59). Occurrence ratio anomalies of two main migratory pests at the national scale for China are available via figshare at https://doi.org/10.6084/m9.figshare.28147508.v1 (ref. 60). The pest trapping data at the China–Vietnam joint monitoring sites from 2013 to 2015 are available via fFigshare at https://doi.org/10.6084/m9.figshare.28151327.v1 (ref. 61). The occurrence area data of rice migratory pests in Vietnam are available via figshare at https://doi.org/10.6084/m9.figshare.28151348.v1 (ref. 62). Agricultural statistics for China are available via the National Bureau of Statistics of China at http://www.stats.gov.cn/english/. Rice phenology data for the China region are available via figshare at https://doi.org/10.6084/m9.figshare.8313530.v7 (ref. 63), and rice phenology data for the MSA region are available via RiceAtlas at https://doi.org/10.7910/DVN/JE6R2R. Gridded data on pesticide application rates from the dataset PEST-CHEMGRIDS_v1.01 are available via figshare at https://doi.org/10.6084/m9.figshare.7764014.v6 (ref. 64). Source data are provided with this paper.
+
+## Code availability
+
+All data were processed using MATLAB v2021b and RStudio (R version 4.1). Most of the statistical analysis was carried out in MATLAB and R. We used the lavaan package in R to build an SEM and the earth package to build a MARS model. We used Python 3.8 for causal analysis with package tigramite, which is available via GitHub at https://github.com/jakobrunge/tigramite. The figures were produced in Origin Pro 2021 and ArcGIS 10.8. Other codes are available upon request.
+
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+https://www.nature.com/articles/s43016-025-01160-9,false,"This is a scientific article discussing nutrition, not a news report of a specific event.",Optimal nutrition for all requires a synergistic approach between food environments and food systems - Nature Food,"Despite growing recognition of how food environments shape our eating behaviour, existing policy interventions to change them remain insufficient. Approaches focused on the food supply itself, driven by grassroots social change rather than solely top-down policy, are particularly important to improve diet quality.","Despite growing recognition of how food environments shape our eating behaviour, existing policy interventions to change them remain insufficient. Approaches focused on the food supply itself, driven by grassroots social change rather than solely top-down policy, are particularly important to improve diet quality.
+
+## Access options
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+Prices may be subject to local taxes which are calculated during checkout
+
+## References
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+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## Ethics declarations
+
+### Competing interests
+
+The authors declare no competing interests.
+
+## Peer review
+
+### Peer review information
+
+*Nature Food* thanks Véronique Provencher and the other, anonymous, reviewer(s) for their contribution to the peer review of this work.
+
+## About this article
+
+### Cite this article
+
+Kenney, E.L., Poole, M.K. Optimal nutrition for all requires a synergistic approach between food environments and food systems.
+*Nat Food* **6**, 309–311 (2025). https://doi.org/10.1038/s43016-025-01160-9
+
+Published:
+
+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01160-9",www.nature.com,2025-04-14,10,Optimal nutrition for all requires a synergistic approach between food environments and food systems | Nature Food,article,0.02847047555,70,172,227.8823529
+https://www.nature.com/articles/s43016-025-01165-4,false,"This is a scientific article abstract, not a news article.",Dietary patterns and healthy ageing - Nature Food,none,"## Access options
+
+Access Nature and 54 other Nature Portfolio journals
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+Subscribe to this journal
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+Prices may be subject to local taxes which are calculated during checkout
+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## About this article
+
+### Cite this article
+
+Daoust, L. Dietary patterns and healthy ageing.
+*Nat Food* **6**, 316 (2025). https://doi.org/10.1038/s43016-025-01165-4
+
+Published:
+
+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01165-4",www.nature.com,2025-04-09,15,Dietary patterns and healthy ageing | Nature Food,article,0.02718325802,38,114,227.8823529
+https://www.nature.com/articles/s43016-025-01150-x,false,"This is a scientific research article, not a news report.",Ammonia decarbonization requires region-specific interventions - Nature Food,Mitigating climate change and ensuring food security require a reconfiguration of the ammonia supply chain through a holistic and region-specific mitigation strategy.,"Mitigating climate change and ensuring food security require a reconfiguration of the ammonia supply chain through a holistic and region-specific mitigation strategy.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
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+Prices may be subject to local taxes which are calculated during checkout
+
+## References
+
+Erisman, J. W., Sutton, M. A., Galloway, J., Klimont, Z. & Winiwarter, W.
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+
+## Acknowledgements
+
+Y.G. acknowledges financial support from the Top Talent Program of Shanghai Advanced Research Institute, Chinese Academy of Sciences (grant reference E554261ZZ1). Y.G. and A.C.S. acknowledge support from the Climate-Compatible Packaging project supported by the Isaac Newton Trust Early Career Research Support Scheme. W.W. acknowledges support from the Strategic Priority Research Program of the Chinese Academy of Sciences (grant reference XDA/29010500).
+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding authors
+
+## Ethics declarations
+
+### Competing interests
+
+The authors declare no competing interests.
+
+## About this article
+
+### Cite this article
+
+Gao, Y., Cabrera Serrenho, A. & Wei, W. Ammonia decarbonization requires region-specific interventions.
+*Nat Food* (2025). https://doi.org/10.1038/s43016-025-01150-x
+
+Published:
+
+DOI: https://doi.org/10.1038/s43016-025-01150-x",www.nature.com,2025-03-26,29,Ammonia decarbonization requires region-specific interventions | Nature Food,article,0.02976775258,62,152,227.8823529
+https://www.nature.com/articles/s43016-025-01162-7,false,"This is an academic article, not a news report.",Healthy and sustainable diets defined - Nature Food,"Although the need for healthy and sustainable diets is unquestionable, what exactly needs to change, and how, remains to be answered.","Although the need for healthy and sustainable diets is unquestionable, what exactly needs to change, and how, remains to be answered.
+
+## Access options
+
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+
+cancel any time
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+Subscribe to this journal
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+Receive 12 digital issues and online access to articles
+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## References
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+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## Ethics declarations
+
+### Competing interests
+
+The author declares no competing interests.
+
+## About this article
+
+### Cite this article
+
+Gibney, E.R. Healthy and sustainable diets defined.
+*Nat Food* (2025). https://doi.org/10.1038/s43016-025-01162-7
+
+Published:
+
+DOI: https://doi.org/10.1038/s43016-025-01162-7",www.nature.com,2025-04-23,1,Healthy and sustainable diets defined | Nature Food,article,0.02495586391,56,149,227.8823529
+https://www.nature.com/articles/s43016-025-01146-7,false,"This is a scientific research paper, not a news article.",Food loss and waste valorization offers a sustainable source of biopolymers in bioinks for 3D printing - Nature Food,Food loss and waste streams can be sources of numerous biologically active compounds. This Perspective explores how these compounds could be used in the 3D printing sector through advanced bioink and biopolymer production.,"## Abstract
+
+Food loss and waste (FLW) valorization remains challenging due to mixed properties and composition arising from seasonal and regional variations in food production. Here we examine the capacities of 3D printing for valorizing FLW streams, with a focus on FLW-based bioinks. We consider how waste management practices, 3D printing technology and emerging FLW valorization techniques could address challenges concerning raw material sourcing, improved material printability and suitable mechanical properties. Bioink ingredients incorporating biologically active compounds derived from FLW streams could offer tailored functionalities, supporting food preservation and economic, health and environmental sustainability benefits in line with the Sustainable Development Goals.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
+24,99 € / 30 days
+
+cancel any time
+
+Subscribe to this journal
+
+Receive 12 digital issues and online access to articles
+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+### Similar content being viewed by others
+
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+",www.nature.com,2025-03-27,28,Food loss and waste valorization offers a sustainable source of biopolymers in bioinks for 3D printing | Nature Food,article,0.05827980189,232,444,227.8823529
+https://www.nature.com/articles/s43016-025-01156-5,false,"Reports on a specific scientific study and its findings, presented in a news-like format.",Foregone carbon sequestration dominates greenhouse gas footprint in aquaculture associated with coastal wetland conversion - Nature Food,Field experiments demonstrate that the loss of wetland carbon sequestration accounts for the majority of the greenhouse gas footprint arising from aquaculture-driven land-use change.,"## Abstract
+
+Coastal wetlands offer large carbon sequestration benefits but their conversion to aquaculture systems could result in substantial carbon losses. Here we show that the conversion of *Spartina alterniflora* salt marsh to mariculture ponds in China generated a greenhouse gas (GHG) footprint of 20.3 Mg CO2 equivalent per ha per year. Around two-thirds of the footprint can be attributed to foregone salt marsh GHG mitigation capacity, whereas direct carbon dioxide, methane and nitrous oxide emissions in mariculture ponds account for only ~10%, with the remaining ~20% arising from feed, fertilizer and energy consumption. Aquaculture can offer comparatively lower GHG footprints than other animal protein sources, such as terrestrial beef and small ruminants’ production on a kg CO2 equivalent per kg protein basis, but this assumption may not be accurate when considering landscape-scale changes in GHG budgets, particularly in relation to the expansion of aquaculture within blue carbon ecosystems.
+
+## Access options
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+### Similar content being viewed by others
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+## Data availability
+
+All data needed to evaluate the conclusions are present in the paper and/or in the Supplementary Information. Emissions factors for applied fertilizers, feeds and energy in Chinese aquaculture systems, and those for commercial feed ingredients, were primarily derived via the China Products Carbon Footprint Factors Database (CPCD) at https://lca.cityghg.com/. Source data are provided with this paper.
+
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+https://www.nature.com/articles/s43016-025-01155-6,false,Reports on a specific scientific study and its findings in a news-like format.,Soil health contributes to variations in crop production and nitrogen use efficiency - Nature Food,"The role of soil health in crop productivity and environmental sustainability is often overlooked. Using a 0.5° × 0.5° global dataset, this study shows that soil health accounts for 12% of yield variation and 22% of nitrogen use efficiency variation. Enhancing global soil health could increase yields by 7.8 Mt and cut nitrogen surplus by 8.1 Mt by 2050.","## Abstract
+
+Soil health affects both food production and environmental quality. However, quantifying its impact poses a substantial global challenge due to the scarcity of comprehensive soil health data and the complexity of disentangling its effects from other variables. Here we integrate high-resolution global data on soil, climate and farm management practices to assess the contribution of soil health to agricultural productivity. We show that soil health is responsible for approximately 12% and 22% of global variations in crop production and nitrogen use efficiency, respectively. While the influence of climate on crop yields is comparable to that of soil health, it is substantially overshadowed by the role of agricultural management, which accounts for roughly 70% of the global yield variation. In regions such as China, India and the central United States, the influence of soil health on crop yields and nitrogen use efficiency is less pronounced due to the dominant effects of farming practices, including the intensive use of fertilizers. Enhancing global soil health could increase crop yields by 7.8 Mt while reducing nitrogen surplus by 8.1 Mt worldwide by 2050. It is crucial to achieve global sustainable development through managing soil health beyond traditional agricultural practices and climate adaptation.
+
+## Access options
+
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+### Similar content being viewed by others
+
+## Data availability
+
+We utilized nitrogen budget data at a 0.5° × 0.5° spatial resolution, including fertilizer input, biological nitrogen fixation, deposition and manure, from the IMAGE–GNM database (https://doi.org/10.5194/gmd-8-4045-2015)28. Cropland data, measured in square kilometres per grid at the same resolution, were obtained from HYDE v. 3.2 (https://doi.org/10.5194/essd-9-927-2017)29. Rural population data were sourced from the WorldPop dataset (https://www.worldpop.org/)30. Soil physical properties, including bulk density, pH and organic carbon density, were extracted from the surface layer (0–30 cm) at a 1 km × 1 km resolution (ISRIC dataset; https://files.isric.org/). Phosphorus content was sourced from figshare (https://doi.org/10.6084/m9.figshare.14583375)50. Biotic data were from ref. 51, covering fungal richness data from ref. 52, bacterial richness data from ref. 20, viral abundance data from ref. 53, and nematode and worm abundance data from ref. 54. Soil pesticide data, including fungicides, herbicides and insecticides, were sourced from ref. 55. Climate data for 2020, including temperature and precipitation at a 0.5° × 0.5° resolution, were obtained from CRU TS v. 4.06 (https://doi.org/10.1038/s41597-020-0453-3)34. For scenario analysis, we collected cropland area, population, temperature and precipitation data under three SSP–RCP scenarios (SSP1–RCP2.6, SSP2–RCP4.5 and SSP5–RCP8.5). Cropland area projections until 2050 were sourced from the LUH2 dataset (https://luh.umd.edu/data.shtml). Population projections until 2050 were obtained from gridded datasets for population and economy under SSPs (https://doi.org/10.57760/sciencedb.01683)36. Monthly temperature and precipitation data (2015–2050) at 0.9° × 1.25° resolution were sourced from CMIP6 (https://esgf-node.llnl.gov/projects/cmip6/). Data supporting this study’s findings are included in the article and Supplementary Information. Additional data are sourced from publicly available databases and literature, as cited in the reference list. Source data are provided with this paper.
+
+## Code availability
+
+Statistical analyses and computations were conducted using Stata 16.0. All model code is available in the Supplementary Information.
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+https://www.nature.com/articles/s43016-025-01153-8,false,"This is a scientific article, not a news report.",Towards sustainable aquaculture systems in China - Nature Food,Environmental performance varies widely between different aquaculture production systems in China. Promoting strategies that have smaller footprints can improve the environmental sustainability of aquaculture and contribute to more sustainable agrifood systems.,"Environmental performance varies widely between different aquaculture production systems in China. Promoting strategies that have smaller footprints can improve the environmental sustainability of aquaculture and contribute to more sustainable agrifood systems.
+
+## Access options
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+
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+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## Ethics declarations
+
+### Competing interests
+
+The authors declare no competing interests.
+
+## About this article
+
+### Cite this article
+
+Zhuang, M., Yang, Y. Towards sustainable aquaculture systems in China.
+*Nat Food* **6**, 317–318 (2025). https://doi.org/10.1038/s43016-025-01153-8
+
+Published:
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+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01153-8",www.nature.com,2025-03-28,27,Towards sustainable aquaculture systems in China | Nature Food,article,0.02671696292,63,162,227.8823529
+https://www.nature.com/articles/s43016-025-01164-5,false,"This is a scientific publication, not a news article.",Effectiveness evaluation of national nutrition education programmes must be a priority to safeguard nutrition security - Nature Food,"Nutrition education and food assistance programmes have the potential to reduce the societal burdens that disproportionately impact those living in low-resource contexts. Here, we call for a standardized evaluation framework, measures and procedures for assessing nutrition education programmes in the USA as critical for achieving nutrition security and population health while lowering the national burden of escalating healthcare costs.","Nutrition education and food assistance programmes have the potential to reduce the societal burdens that disproportionately impact those living in low-resource contexts. Here, we call for a standardized evaluation framework, measures and procedures for assessing nutrition education programmes in the USA as critical for achieving nutrition security and population health while lowering the national burden of escalating healthcare costs.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
+24,99 € / 30 days
+
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+
+Subscribe to this journal
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+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## References
+
+Jardim, T. V. et al.
+
+*PLoS Med.***16**, e1002981 (2019).Keller, K. J. M., Bruno, P., Foerster, S. & Draper, C.
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+*J. Nutr. Educ. Behav.***53**, 691–705 (2021).Burke, M. P., Gleason, S., Singh, A. & Wilkin, M. K.
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+*J. Nutr. Educ. Behav.***54**, 320–326 (2022).*Nutrition Education: USDA Actions Needed to Assess Effectiveness, Coordinate Programs, and Leverage Expertise*(United States Government Accountability Office, 2019); https://www.gao.gov/assets/gao-19-572.pdf*Supplemental Nutrition Assistance Program (SNAP)*(USDA Food and Nutrition Service, 2025); https://go.nature.com/43GXPJe*WIC: USDA's Special Supplemental Nutrition Program for Women, Infants, and Children*(USDA Food and Nutrition Service, 2025); https://www.fns.usda.gov/wic*Expanded Food and Nutrition Education Program (EFNEP)*(USDA National Institute of Food and Agriculture, 2025); https://go.nature.com/424iJkkYetter, D. & Tripp, S.
+
+*SNAP-Ed FY2019: Supplemental Nutrition Assistance Program Education through the Land-Grant University System*(TEConomy Partners LLC, 2020); https://go.nature.com/42pH4A2Rivera, R. L., Maulding, M. K. & Eicher-Miller, H. A.
+
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+*J. Acad. Nutr. Diet.***122**, 2228–2242.e7 (2022).Hradek, C., Jensen, H. H., Miller, N. & Oh, M.
+
+*Evaluation of the Cost and Effectiveness of Direct Nutrition Education to Low-Income Audiences in Iowa: EFNEP and SNAP-Ed Graduates Practicing Optimal Nutritional Behaviors (ONB)*. Report No. 17-SR 112 (Center for Agricultural and Rural Development, Iowa State University, 2017); https://go.nature.com/3G2uorbFeldstein, A. C. & Glasgow, R. E.
+
+*Jt Comm. J. Qual. Patient Saf.***34**, 228–243 (2008).
+
+## Author information
+
+### Authors and Affiliations
+
+### Contributions
+
+R.L.B., R.S.-F. and P.J.S. contributed equally to this work, drafted the manuscript and prepared for the final version of the manuscript. M.S.-P., E.F.R., H.A.E.-M. and B.L.F. provided subject matter expertise, editorial expertise and drafted segments of the manuscript. N.P. is a scientific writer who coordinated and integrated contributions from the authors and performed literature searches.
+
+### Corresponding author
+
+## Ethics declarations
+
+### Competing interests
+
+The authors declare no competing interests.
+
+## Peer review
+
+### Peer review information
+
+*Nature Food* thanks Karen Franck and the other, anonymous, reviewer(s) for their contribution to the peer review of this work.
+
+## About this article
+
+### Cite this article
+
+Bailey, R.L., Seguin-Fowler, R., Stover, P.J. *et al.* Effectiveness evaluation of national nutrition education programmes must be a priority to safeguard nutrition security.
+*Nat Food* (2025). https://doi.org/10.1038/s43016-025-01164-5
+
+Published:
+
+DOI: https://doi.org/10.1038/s43016-025-01164-5",www.nature.com,2025-04-23,1,Effectiveness evaluation of national nutrition education programmes must be a priority to safeguard nutrition security | Nature Food,article,0.0366658153,79,189,227.8823529
+https://www.nature.com/articles/s43016-025-01139-6,false,"This is a scientific article, not a news report.",Microbial resistance in agricultural subsoils - Nature Food,"Agricultural subsoils are susceptible to multiple global change factors such as warming, nutrient enrichment and intensive land management practices. Understanding how the preservation of subsoil biodiversity and its functioning can be maintained through the management of plants remains to be discovered.","Agricultural subsoils are susceptible to multiple global change factors such as warming, nutrient enrichment and intensive land management practices. Understanding how the preservation of subsoil biodiversity and its functioning can be maintained through the management of plants remains to be discovered.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
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+
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+
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+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## References
+
+Bach, E. M., Ramirez, K. S., Frazer, T. D. & Wall, D. H.
+
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+*Sci. Adv.***7**, eabd1343 (2021).
+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding authors
+
+## Ethics declarations
+
+### Competing interests
+
+The authors declare no competing interests.
+
+## About this article
+
+### Cite this article
+
+Wagg, C., Fraser, T. Microbial resistance in agricultural subsoils.
+*Nat Food* **6**, 319–320 (2025). https://doi.org/10.1038/s43016-025-01139-6
+
+Published:
+
+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01139-6",www.nature.com,2025-04-02,22,Microbial resistance in agricultural subsoils | Nature Food,article,0.02634130513,62,168,227.8823529
+https://www.nature.com/articles/s43016-025-01166-3,false,Reports on a specific research finding related to crop production potential.,Published statistical methods fail to accurately estimate crop production potential - Nature Food,"Estimating yield potential and yield gaps is crucial for global food security. However, many studies rely on statistical methods that lack theoretical and empirical justification for their use. We show that well-validated crop models, combined with local weather and soil data, provide a more accurate assessment of production potential.","Estimating yield potential and yield gaps is crucial for global food security. However, many studies rely on statistical methods that lack theoretical and empirical justification for their use. We show that well-validated crop models, combined with local weather and soil data, provide a more accurate assessment of production potential.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
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+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## References
+
+Cassman, K. G. & Grassini, P. A global perspective of sustainable intensification research.
+
+*Nat. Sustain.***3**, 262–268 (2020).**A perspective article that discusses the challenge of meeting food demand while avoiding massive land conversion.**van Ittersum, M. K. et al. Yield gap analysis with local to global relevance—a review.
+
+*Field Crops Res.***143**, 4–17 (2013).**A review article that presents the yield potential and gaps concept and methods.**Mueller, N. D. et al. Closing yield gaps through nutrient and water management.
+
+*Nature***490**, 254–257 (2012).**This paper reports yield gaps using distribution of best farmers’ yield per global climate bin.**Gerber, J. S. et al. Global spatially explicit yield gap time trends reveal regions at risk of future crop yield stagnation.
+
+*Nat. Food***5**, 125–135 (2024).**This paper reports yield gap trends using quantile regressions at global levels.**Rattalino Edreira, J. I. et al. Spatial frameworks for robust estimation of yield gaps.
+
+*Nat. Food***2**, 773–779 (2021).**This paper reports comparison of yield gap estimation between bottom-up and top-down modelling approaches.**
+
+## Additional information
+
+**Publisher’s note** Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
+
+**This is a summary of:** Couëdel, A. et al. Statistical approaches are inadequate for accurate estimation of yield potential and gaps at regional level. *Nat. Food* https://doi.org/10.1038/s43016-025-01157-4 (2025).
+
+## About this article
+
+### Cite this article
+
+Published statistical methods fail to accurately estimate crop production potential.
+*Nat Food* (2025). https://doi.org/10.1038/s43016-025-01166-3
+
+Published:
+
+DOI: https://doi.org/10.1038/s43016-025-01166-3",www.nature.com,2025-04-18,6,Published statistical methods fail to accurately estimate crop production potential | Nature Food,article,0.02782384298,44,127,227.8823529
+https://www.nature.com/articles/s43016-025-01127-w,false,"This is an opinion piece or editorial reflecting on a general topic, not a report of a specific event.",Nutrition first - Nature Food,"Reduced access to healthy diets, combined with the pervasiveness of ultra-processed foods, pose severe consequences for public health and the environment. Francesco Branca, former director of the World Health Organization’s Department of Nutrition and Food Safety and invited professor of public health at the University of Geneva, reflects on our current food environment and the need to steer it towards people’s nutritional needs rather than market interests.","Reduced access to healthy diets, combined with the pervasiveness of ultra-processed foods, pose severe consequences for public health and the environment. Francesco Branca, former director of the World Health Organization’s Department of Nutrition and Food Safety and invited professor of public health at the University of Geneva, reflects on our current food environment and the need to steer it towards people’s nutritional needs rather than market interests.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
+24,99 € / 30 days
+
+cancel any time
+
+Subscribe to this journal
+
+Receive 12 digital issues and online access to articles
+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## About this article
+
+### Cite this article
+
+Daoust, L. Nutrition first.
+*Nat Food* **6**, 228–229 (2025). https://doi.org/10.1038/s43016-025-01127-w
+
+Published:
+
+Issue Date:
+
+DOI: https://doi.org/10.1038/s43016-025-01127-w",www.nature.com,2025-03-25,30,Nutrition first | Nature Food,article,0.02190047503,38,116,227.8823529
+https://www.nature.com/articles/s43016-025-01161-8,false,"This is a scientific research article, not a news report.",Dietary species richness for healthy people and ecosystems - Nature Food,Estimating food biodiversity remains a challenge due to a lack of consensus on what to measure and how. A dietary diversity index based on Hill numbers offers a simple and effective approach to account for food biodiversity in diets.,"Estimating food biodiversity remains a challenge due to a lack of consensus on what to measure and how. A dietary diversity index based on Hill numbers offers a simple and effective approach to account for food biodiversity in diets.
+
+## Access options
+
+Access Nature and 54 other Nature Portfolio journals
+
+Get Nature+, our best-value online-access subscription
+
+24,99 € / 30 days
+
+cancel any time
+
+Subscribe to this journal
+
+Receive 12 digital issues and online access to articles
+
+133,45 € per year
+
+only 11,12 € per issue
+
+Buy this article
+
+Prices may be subject to local taxes which are calculated during checkout
+
+## References
+
+Hunter, D. et al.
+
+*Planta***250**, 709–729 (2019).Darimont, C. T. et al.
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+*Commun. Biol.***6**, 609 (2023).Tilman, D. & Clark, M.
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+*Nature***515**, 518–522 (2014).Hanley-Cook, G. T. et al.
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+*Nat. Food*https://doi.org/10.1038/s43016-025-01147-6 (2025).Roswell, M., Dushoff, J. & Winfree, R.
+
+*Oikos***130**, 321–338 (2021).Hanley-Cook, G. T. et al.
+
+*Crit. Rev. Food Sci. Nutr.***63**, 7837–7851 (2023).Remans, R., Wood, S. A., Saha, N., Anderman, T. L. & DeFries, R. S.
+
+*Glob. Food Sec.***3**, 174–182 (2014).Lachat, C. et al.
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+*Proc. Natl Acad. Sci. USA***115**, 127–132 (2018).Naeem, S., Duffy, J. E. & Zavaleta, E.
+
+*Science***336**, 1401–1406 (2012).Ambikapathi, R. et al.
+
+*Nat. Food***3**, 764–779 (2022).
+
+## Acknowledgements
+
+S.A.H. is supported by the Schmidt Sciences through an Eric & Wendy Schmidt AI in Science Postdoctoral Fellowship.
+
+## Author information
+
+### Authors and Affiliations
+
+### Corresponding author
+
+## Ethics declarations
+
+### Competing interests
+
+The author declares no competing interests.
+
+## About this article
+
+### Cite this article
+
+Heilpern, S.A. Dietary species richness for healthy people and ecosystems.
+*Nat Food* (2025). https://doi.org/10.1038/s43016-025-01161-8
+
+Published:
+
+DOI: https://doi.org/10.1038/s43016-025-01161-8",www.nature.com,2025-04-18,6,Dietary species richness for healthy people and ecosystems | Nature Food,article,0.02536793946,60,155,227.8823529
+https://www.foodnavigator-usa.com/News/Promotional-features/,false,"This page is a collection of promotional features, not a single news article.",Promotional features - FoodNavigator-USA.com,none,"Paid for and in partnership with American Egg Board
+
+The consumer love affair with eggs shows no sign of letting up. How can manufacturers manage costs with egg ingredients without compromising product functionality and taste?
+
+Paid for and in partnership with American Egg Board
+
+The consumer love affair with eggs shows no sign of letting up. How can manufacturers manage costs with egg ingredients without compromising product functionality and taste?
+
+Paid for and in partnership with Rethink Events Ltd
+
+As geopolitical and environmental factors affect supply chains, how are sustainable ingredients and proteins providing long-term support? Find out at Future Food-Tech Chicago.
+
+Paid for and content provided by Checkerspot Inc
+
+Biotechnology is helping to solve ingredient supply chain pain points to meet evolving consumer demand. John Krzywicki of Checkerspot highlights some key innovations.
+
+Paid for and content provided by Arborea Ltd
+
+Scientific research and technological innovation are unlocking new possibilities in the functional beverage space. How can microalgae enhance nutritional profiles and promote health?
+
+Paid for and in partnership with ADM
+
+Knowing what consumers want is key for fueling innovation and formulation success. What trends can manufacturers and food producers expect moving through 2025?
+
+Paid for and in partnership with Farbest Brands
+
+What if addressing GHG emissions yielded an ingredient solution that improved gum acacia functionality as well as sustainability up and down the value chain?
+
+Paid for and in partnership with Future Food-Tech San Francisco, March 13-14
+
+Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. Find out how at Future Food-Tech in San Francisco.
+
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+
+How a validated prebiotic is tackling gastrointestinal tolerability challenges at lower doses without compromising efficacy.
+
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+The field of UFBs is growing. How does a ‘cell-friendly’ technology have the potential to help solve a global industry bottleneck in fermentation capacity and equipment?
+
+Paid for and content provided by Ethical Naturals Inc. (ENI)
+
+Caffeine is known to increase energy and alertness, improve mood, and cognitive performance. But how can it also be used to achieve a state of relaxation and balance?
+
+Paid for and content provided by dsm-firmenich
+
+Butter remains a staple for both food processors and consumers, but demand for clean label options is increasing. How can manufacturers incorporate this claim into products?
+
+Paid for and content provided by Alland & Robert
+
+Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the acacia tree
+
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+
+Consumers are gravitating toward better-for-you beverages that align with their personal values without compromising on taste and experience. How can formulators rise up to meet the challenge?
+
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+
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+
+Soybean production is growing, providing food processors with sustainable, dependable volumes. So, how is it becoming a ‘green flag’ for consumers reading nutrition labels?
+
+Paid for and content provided by ADM
+
+A new report from ADM identifies 8 key emerging global consumer trends that impact purchase behavior to inform your new product launches in 2023.
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+
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+A new online store for essential ingredients promises to take the headache out of supply issues. Its USP? Smaller minimum orders, without compromising on quality and efficiency - ADM explains how it works.
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+Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.
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+In 2023, here’s how to hit the bullseye of providing plant-based nourishment while delivering full flavor for successful innovations.
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+Advances in science and technology are changing the way we live our lives. ADM Global Food Brands’ Brad Schwan explains how manufacturers are leveraging innovations to enhance consumer choice.
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+Naturally sourced and with a clean label, SweetRight® agave from ADM is certified organic, non-GMO and has a low glycemic index—with a reliable supply you can trust.
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+
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+
+Innovation in the F&B industry faces challenges from regulation, changing consumer preferences, and cost concerns. How can AI help to enhance safety and profit margins?
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+Get used to feeling “green” because plant-based eating and diets are here to stay. The past several years witnessed the steady growth of a plant-forward movement that is shifting food and beverage markets not just in North America but around the world....
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+How a new innovation is unlocking the door to rapid, cost-effective diversification in the meat alternative space.
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+
+Bringing clean-label, cost-effective products to the table is now possible thanks to the innovation knowledge and expertise leading the way in natural ingredient technology.
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+The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.
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+Warm summer months are perfect for refreshing fruity cocktails and other alcoholic beverages. While a tough economy is tightening consumer spending this summer, the flavor industry is driving innovation with a seasonal twist on classic cocktail recipes...
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+Sweet heat is one of the biggest food trends right now, fueled by younger consumers seeking exciting food experiences – how are new flavor technologies perfecting the unique blend of sweet and spicy?
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+
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+
+A sustainable approach to food production – biostimulants are emerging as a crucial tool to support food security and the effects of climate change.
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+Postbiotics are emerging as a hot topic within the biotics space. How can F&B manufacturers innovate with postbiotics in functional products that promote immune health?
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+How a high-protein ready-to-drink Oral Nutritional Supplement is tackling malnutrition in the critically ill and elderly who can struggle to consume enough nutrients.
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+In the dynamic landscape of beverage formulation, meeting consumer preferences for both nutrition and taste is a multifaceted challenge.
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+With growing consumer awareness around sustainability, an international trade show is uniting the food industry and exploring the wave of eco-friendly eating.",www.foodnavigator-usa.com,2025-04-16,8,Promotional features,website,0.01785156852,111,201,115.7850467
+https://www.foodnavigator-usa.com/News/Promotional-features/sustainable-ingredients-and-next-gen-proteins-for-food-security/,true,Reports on a specific topic (sustainable ingredients and proteins) with a focus on a future event (Future Food-Tech Chicago) and its relevance to food security.,Are sustainable ingredients and proteins the next-gen solution for food security?,"As geopolitical and environmental factors affect supply chains, how are sustainable ingredients and proteins providing long-term support? Find out at Future Food-Tech Chicago.","**The need for sustainable and nutritious ingredients has never been greater.**
+
+With the global population expected to increase by approximately 2 billion in the next 30 years, the demand for nutritious and sustainable protein sources is putting continued strain on supply chains that are already under pressure.¹
+
+Across the world, changes in policies and trade agreements, geopolitical tensions and increasing tariff costs can disrupt supply chains, pushing up the cost of consumer and capital goods and reducing stability in sourcing and purchasing power.
+
+Climate change is another factor which threatens food production and supply chains. Rising temperatures, extreme weather events, and shifting agricultural conditions are placing immense pressure on crop production, resulting in longer delivery times and higher costs. By 2050, climate disruption to global supply chains could cause up to $25 trillion in net losses.²
+
+By their very nature, the complexity of supply chains, which often rely on multiple inputs across regions, increases the risk of disruption.
+
+“The global food system is a highly integrated and highly dependent system. Weather, geopolitical strife, regulation changes, and so much more are becoming the norm,” says David VandenEinde, VP Food Ingredients Americas, R&D Leader, Cargill.
+
+“With COVID-19, the Ukraine war, and the cocoa supply chain, we have seen how disruption in one part of the system can have significant ripple effects on other parts of the system. The instances of disruption are closer together than they have ever been. Consumers don’t want to see that volatility show up in their products. They expect the food industry to solve that,” adds VandenEinde.
+
+“Customers look to Cargill to help stabilize their supply chains, and we work daily to do just that. We work across our diverse portfolio of proteins and food ingredients, deploying technical solutions and using our global reach to solve problems in new ways,” adds VandenEinde.
+
+This raises the question: in the face of climate and geo-political uncertainty, how can food producers ensure long-term access to ingredients that are both nutritious and sustainable?
+
+### Sustainable practices and ingredients
+
+In order to adapt and innovate for long-term resilience, the food industry must continue to adopt sustainable farming practices, intended to protect the environment, expand natural resources, and maintain and improve soil fertility.
+
+Manufacturers are incorporating new strategies and leveraging technology including AI, supplier diversification, strategic inventory management, and digital integration, all designed to enhance sustainability and strengthen food security.
+
+By integrating alternative ingredients – such as grains, legumes and, nuts – manufacturers can reduce reliance on traditional methods that are vulnerable to supply chain instability. Sustainable proteins – from sources such as cell-based foods or protein-rich plants, as well as mycelium, algae, and microbes – are also playing a key role in this shift.
+
+One of the benefits of cultivating cell-based meat and dairy protein is that it does not require large amounts of resources. Studies show that cultivated meat could reduce greenhouse gas emissions by up to 92% and land use by up to 90% compared to conventional beef production.³
+
+Microbial proteins can be grown in large quantities in continuous fermentation processes using a small area of land.⁴ Production of microbial proteins can reduce deforestation, carbon dioxide emissions, and decrease pressures on fertile land to the benefit of natural ecosystems.
+
+As manufacturers seek ways to strengthen supply chains, sustainable proteins such as these can offer a long-term solution that aligns with both commercial and environmental goals.
+
+### Ingredients, crops and technologies
+
+The search for resilient and sustainable food ingredients has led to the development of innovative alternatives in key sectors including cocoa, coffee, and fats, and oils.
+
+“The ongoing volatility in global supply chains, especially concerning cocoa & coffee right now, is putting increasing pressure on the food industry to rethink its ingredient base. At REWE Group, we see this not just as a challenge but as a catalyst for innovation,” says Clement Tischer, Head of FoodTech at REWE Group.
+
+“Ingredient innovation will play a crucial role in enhancing food security and resilience, and we believe retail can be a powerful lever to bring these solutions to scale,” adds Tischer.
+
+**Cocoa and coffee **One of the biggest supply chain challenges in the food industry is for cocoa and coffee. Coffee production is being disrupted by rising temperatures and unpredictable weather patterns, increasing cost and limiting availability.
+
+In response, food manufacturers are exploring alternatives such as lupine beans, chickpeas, and blackcurrants. These more sustainable ingredients offer comparable taste profiles while requiring fewer resources, resulting in a significantly lower environmental impact.
+
+Cocoa production is facing similar challenges, with Côte d’Ivoire and Ghana – responsible for almost 60% of global cocoa production – experiencing reduced yields due to climate change.⁵ As a result, food manufacturers are turning to carob powder thanks to its similar flavor characteristics and a low impact on the environment.
+
+**Eggs replacers **In recent years, high pathogenicity avian influenza (HPAI) has impacted egg production, leading to rising prices and supply shortages.
+
+Plant-based options such as applesauce, ground flaxseed yogurt, and tofu are gaining popularity as replacements, offering similar functionality in baking and cooking while providing a more stable supply chain.
+
+**Fats and oils **Another category affected by supply chain instability is fats and oils. Sustainable fat production methods, such as microbial fermentation using yeast and fungi, are emerging as viable solutions.
+
+Yeasts and fungi naturally produce fat, and microbial fermentation can create lipid molecules that are chemically identical to those produced by animals.⁶ In addition to reducing environmental impacts, mimicking animal-like fats and oils through microbial fermentation can control production processes and offer economic benefits by stabilizing costs.
+
+### Identifying new opportunities in sustainability
+
+The Future Food-Tech Summit in Chicago will take place on 2-3 June, with an expanded focus on innovation in sustainable ingredients and protein
+
+The event will bring together 400 industry leaders – from global founders and investors, to CPGs and food brands – to identify breakthrough opportunities that bridge supply chain gaps, commercialize sustainable ingredients, and advance protein diversification.
+
+The summit will spotlight areas of innovation exploring how manufacturers can bridge the supply gap and create the next generation of proteins, fats, and high-value ingredients without compromising on taste or cost, while championing sustainability.
+
+Beyond the main sessions, the summit will host networking roundtable discussions, start-up showcases, case study sessions and immersive live tastings, and demonstrations showcasing the latest innovations in proteins, dairy, fats and oils, coffee, and cocoa.
+
+Register here before Early Bird pricing ends on Thursday April 24 to forge partnerships and discover the next generation of sustainable proteins and ingredients.
+
+**References **
+
+- Good Food Institute. Producing animal-like fats through microbial fermentation.
+- United Nation. Population.
+- Sun, Y.; et al. Global supply chains amplify economic costs of future extreme heat risk. Nature 627, 797–804 (2024).
+- Good Food Institute. New studies show cultivated meat can have massive environmental benefits and be cost-competitive by 2030.
+- Bajić, B.; et al. Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods. 2022 Dec 25;12(1):107.
+- FoodNavigator. Cocoa prices hit record high: What does this mean for industry?",www.foodnavigator-usa.com,2025-04-07,17,Sustainable ingredients and next-gen proteins for food security,article,0.0234962955,41,89,115.7850467
+https://www.foodnavigator-usa.com/News/Promotional-features/eggs-are-nutritious-and-functional-ingredient-in-food-formulation/,true,"Reports on a specific topic (egg ingredients) with a focus on current market conditions and industry advice, presented in a news-like format.","WATCH: Navigating the egg crisis? Create flexible formulas for long-term results, says AEB",The consumer love affair with eggs shows no sign of letting up. How can manufacturers manage costs with egg ingredients without compromising product functionality and taste?,"**Eggs – accessible, delicious and packed with benefits, they are a natural powerhouse of nutrition in a perfectly designed package.**
+
+Loaded with essential vitamins, minerals and healthy fats, eggs provide a complete protein and offer an excellent source of goodness, delivering satiety and sustained energy throughout the day. For consumers, their natural, clean-label status is a further draw, aligning with the growing demand for transparency in ingredient lists and for natural, recognizable foods.
+
+As a single food source, their versatility is unsurpassed, making eggs a go-to ingredient for any meal. Whether scrambled, fried, boiled or baked, eggs can be prepared in a multitude of ways to suit any occasion or cuisine. Their rich creamy yolks and delicate whites provide a satisfying flavor and mouthfeel that enhance both sweet and savory dishes, making them a kitchen staple for households worldwide.
+
+Recent times have been challenging for the poultry industry. The outbreak of Highly Pathogenic Avian Influenza (HPAI) has reduced egg-laying populations, leading to a tighter supply and triggering rises costs in the US.
+
+Farmers have battled losses and soaring production costs, driving up prices for food manufacturers and consumers. Yet even amid recent price hikes, the consumer’s love affair with eggs remains unbroken.
+
+“The consumption of eggs in the US has never been higher,” says Nate Hedtke, VP, Innovation & Customer Engagement at the American Egg Board (AEB). “We’ve seen egg volume grow in retail in 23 out of the last 24 four-week periods.¹
+
+“Despite current market conditions, consumers still love eggs and have proven that they are indispensable in their kitchens. Eggs are a commodity, so there are going to be fluctuations in price – we would expect to see the laws of supply and demand working in this way.”
+
+### Importance of eggs in the food industry
+
+In food manufacturing, eggs offer a natural, multifunctional ingredient that enhances a range of sensorial attributes, including texture, stability and flavor across a wide range of applications. According to the AEB, there are over 20 functionalities that eggs can deliver within a formula, from aeration, binding and coagulation to emulsification, foaming and whipping, among others.²
+
+Their emulsifying properties enhance consistency in sauces, dressing and baked goods, while their binding capabilities helps create firm, stable textures in processed foods. Not only do they have unrivalled functionality, egg ingredients also perform these functions under rigorous processing conditions, demonstrating their reliability during decades of modern food manufacturing.
+
+“There are some functional elements that people don’t necessary associate with eggs,” says Hedtke. People can be surprised to learn of the lesser-known functional elements from a manufacturing perspective, like browning and color or adhesion. Or the way eggs can enhance mouthfeel.
+
+In recent years, the introduction of egg – or protein – replacers has prompted new innovations and reformulations to meet consumer demand for plant-based alternatives, but Hedtke believes there’s a role for everything in the marketplace, “but the reality is that when it comes to product formulas, eggs are irreplaceable on a one-to-one basis”.
+
+“There is no single substitute that could replace what an egg brings to a formula. And from a consumer perspective, they know what they get from eggs. They know the value, the protein, the nutrition – that’s a huge selling point.
+
+“We’ve seen protein replacers jump into the marketplace with a bang. Consumers might try them but then look at the ingredients and can’t pronounce some of them. You can definitely pronounce eggs.”
+
+As the cost of eggs hits headlines, the question whether to reduce or eliminate eggs from formulas is a conundrum that manufacturers may consider. To this point, Hedtke encourages manufacturers to consider the function that eggs provide in any given formula. Then ask if there is anything that can replace that while still delivering what the consumer is looking for in terms of natural, quality ingredients that they recognize.
+
+“Removing or minimizing eggs from formulas can be a kneejerk reaction when prices increase. Generally, though, there will be trade-offs,” he says.
+
+Yet when cost pressures are ever present, how can manufacturers find new ways to manage costs without compromising product functionality and taste?
+
+### Cost-effective solutions for egg ingredients
+
+Research shows that eggs require more than a simple one-to-one substitution with an alternative ingredient to deliver comparable functionality in many foods.³ Requiring more than one ingredient to match the functionalities of eggs not only risks cost increases, it can also compromise the natural, clean-label appeal that eggs provide.
+
+Plus, reformulation can be a costly and lengthy process, affecting everything from production efficiency through to labelling and marketing. “We encourage manufacturers to look at whether reformulating makes sense, given the resources and time it will take,” says Hedtke.
+
+While short-term solutions can be a tempting fix, taking a more mindful, strategic approach to marketplace challenges can pay off in the long term. Instead of reducing or eliminating eggs from formulas, the AEB encourages manufacturers to consider other solutions across a range of egg formats, from powders to liquids. This ensures that formulas retain the same nutritional and functional qualities while allowing manufacturers to mitigate supply availability and pricing challenges.
+
+“We have found that once we help manufacturers build a plan with a different type of egg product, it gives them long-term flexibility and a formula that can deliver consistent results,” says Hedtke. “Our role is to help manufacturers understand how to convert formulas and find the best solutions for products.”
+
+### Supporting manufacturers for optimal results
+
+As an organization fully funded by US egg farmers, the AEB is committed to driving demand for US eggs through education, research, and innovation. Whether manufacturers are looking for cost-effective egg solutions, supply chain support, or new product development, the AEB serves as a trusted partner in navigating these evolving challenges.
+
+In addition, the organisation offers technical guidance on reformulation strategies from egg color, and nutritional enhancements, to sustainability, pricing, and production processes.
+
+Launched by the AEB in 2022, the Eggcelerator Lab® helps industry partners stay one step ahead of consumers’ evolving needs. From initial whitespace discovery and concept ideation through to development and commercialization, the innovation center provides manufacturers with a customizable approach that combines egg expertise, proprietary assets, and access to industry relationships.
+
+“We have a full suite of innovation and product development resources that can help anywhere along the way, either at R&D facilities or remotely. One of the values that we deliver is plugging into a manufacturer’s process based on their requirements. What we offer is highly customizable,” says Hedtke.
+
+Beyond customized product development support, the AEB is exploring innovations using egg by-products. One promising area is the use of eggshells in industrial and pet food applications. “Egg shells contain calcium carbonate, a valuable component for packaging, adhesives, and as a supplement in pet nutrition,” says Hedtke.
+
+Eggs remain a critical ingredient in many formulations due to their unique functional and nutritional benefits. By partnering with the AEB, manufacturers can make informed choices that balance cost-savings and lead to long-term success.
+
+**References**
+
+- Nielsen. 4-Week Ending 2/22/25.
+- American Egg Board.
+20+ Functional Benefits of Eggs. - American Egg Board.
+The Egg Advantage.",www.foodnavigator-usa.com,2025-04-07,17,Eggs are nutritious and functional ingredient in food formulation,article,0.02614485657,42,87,115.7850467
+https://www.foodnavigator-asia.com/Article/2025/04/14/A4UQAKH7BZCJTOZPLL6U7TSEAY/,true,"Reports on specific events such as rice crisis, price control, and corporate strategy in Japan.",聚焦日本：日本大米危机、受控食品价格上涨、麒麟 2025 年战略等,本期重点报道日本大米危机期间泰国大米出口上升、政府计划控制食品价格上涨、麒麟转向低酒精和无酒精饮料等。,"日本大米供应紧缺，随之而来的价格上涨给消费者带来沉重打击，泰国贸易官员希望借此机会获利。
+
+泰国每年向日本出口约 30 万吨大米，占日本进口份额的 43% 左右。
+
+然而，由于日本稻米行业的长期生存能力和效率堪忧，泰国官员认为出口增长空间还很大。
+
+与全球许多其他市场一样，日本近年来也受到生产和物流成本上升的影响，而通胀压力和货币汇率疲软则进一步加剧了这种影响。
+
+政府发现，今年这些成本上涨将进一步转嫁给消费者，因此宣布将推出控制成本上涨的机制。
+
+麒麟啤酒是麒麟控股株式会社旗下的啤酒业务部门，其同名品牌啤酒声名远扬，例如标准啤酒领域的麒麟拉格啤酒和低麦芽啤酒领域的麒麟淡丽发泡酒。
+
+继 2024 年创下 17 年来的最高销售水平后，麒麟啤酒宣布将重新专注于开发更多低酒精和无酒精饮料，加入其产品组合中。
+
+日本政府正在设定矿泉水中所谓“永久化学物质”的允许含量，其标准与自来水相同。
+
+“永久化学物质”是指全氟化学品 (PFC) 类化学物质。之所以如此命名，是因为其在环境中具有极高的稳定性且极难分解。
+
+日本宣布与澳大利亚开启新的合作，并成功注册了六个新的地理标志 (GI)，为其 2025 年国际食品贸易计划开了个好头。
+
+该东亚国家长期以来一直在寻求促进国际贸易，特别是食品出口路线，此前制定了 到 2030 年实现 5 万亿日元的目标，但在 2024 年遇到了各种障碍，包括中国禁止与其福岛核废水排放项目相关的海鲜。",www.foodnavigator-asia.com,2025-04-14,10,Japan Focus,article,0.004663764231,19,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/16/colour-psychology-drives-demand-for-vibrant-hues/,false,Reports on a specific trend (color psychology in food) with expert opinions and specific examples.,Eating with your eyes: How colour psychology is driving demand for vibrant hues,"Vibrant colours including red, orange, and blue are in demand as food and beverage brands tap into colour psychology to engage social media-savvy consumers.","Such bright colours are popular because they attract attention and whet appetites.
+
+This phenomenon is due to better awareness and the thrill of trying new things, which are changing how consumers make emotional connections between food and colours.
+
+Blues and purples – colours not traditionally associated with food – are gaining mainstream appeal in the age of social media, where consumers are keen to share their gastronomy experiences.
+
+The fact that there are natural sources for these colours adds to their appeal as this aligns with the demand for clean and minimally processed foods.
+
+“Today’s consumers are more informed – they know blue can come from spirulina or butterfly pea flower, which is another natural source.
+
+“This makes them more open to coloured foods. If you look at traditional kueh, some varieties already incorporate blue,” said Carel Soo, APAC regional marketing manager at Oterra.
+
+Soo also pointed out that there is constant demand for something new and visually striking especially among the Gen Z.
+
+“A blue beverage or cake isn’t unusual anymore. In fact, it creates a ‘wow’ factor that makes them want to try it. Colours can now be a tool to attract consumers and make products stand out, particularly on social media,” said Soo.
+
+She observed that brands are increasingly experimenting with unconventional pairings – such as a purple drink with a non-berry flavour – to create curiosity and stand out on the shelf.
+
+Additionally, colours play a powerful role in shaping consumer perception, said Oterra’s APAC head of sales Beshoy Saad.
+
+For example, colour psychology studies revealed that reds, oranges, and yellows can whet appetites, making them popular applications for food companies.
+
+This has to do with cultural influences.
+
+**Colour preferences across various regions**
+
+Colour preferences across South East Asia, China, and Australia–New Zealand (ANZ) are generally similar, but there are variations in colour intensity, said Soo.
+
+Chinese manufacturers have shown a preference for pastel tones, which are viewed as more natural compared to bright colours often linked to artificiality.
+
+In Southeast Asia, however, consumers gravitate toward bright, vibrant colours — especially when they are naturally sourced.
+
+ANZ markets show more variation depending on the product type.
+
+Saad explained that demographic factors may influence these trends, with South East Asia’s younger population favouring bolder colours, while ageing populations in North or East Asia might lean toward softer tones.
+
+These observations align with Oterra’s findings in its latest proprietary Savory Color Insights report from late 2024, which revealed that preferred colour intensity can vary by both region and product type, such as sauces versus seasonings.
+
+For instance, when it comes to pink sauces, consumers in Indonesia and China tend to prefer a brighter pink, while those in India favour a lighter or pastel pink shade.
+
+Interestingly, for pink seasonings, consumers across all three markets show a preference for a lighter, more pastel pink.
+
+Similarly, in the case of orange seasonings, consumers in Indonesia prefer a bright orange, while those in India lean towards a lighter or pastel orange.
+
+Consumers in China, however, show an equal preference for both bright and light orange seasonings. When it comes to orange sauces, however, consumers across all markets prefer a bright orange shade.
+
+Oterra’s research also revealed that the same flavour could be interpreted differently based on the product’s colour.
+
+For example, regional perceptions can significantly influence colour preferences, even for identical products.
+
+Using mango beverages as an example, Saad explained that while the formulation remains the same across markets, Sri Lankan consumers expect a yellow hue, whereas those in India and Bangladesh prefer an orange tone.
+
+This highlights how cultural expectations of what a product should look like can drive colour decisions, regardless of the actual taste or ingredients.
+
+These emotional connections make colours a crucial part of food and beverage development.
+
+“Colours will therefore continue to play an important part in product development because visual appeal is crucial. In today’s digital world, people eat with their eyes before even tasting the product,” said Soo.
+
+However, she added that the regulatory landscape will have significant impact on the demand for colours among food brands.
+
+**Regulations and trends**
+
+Spirulina has long been the dominant natural blue colourant. However, its limitations, particularly in heat stability, posed challenges.
+
+The recent approval of jagua blue, a more stable and cost-effective pigment derived from the South American jagua fruit, is opening new doors. With regulatory acceptance in India and Codex endorsement paving the way for use in many Southeast Asian markets, Soo expects more brands to explore blue-coloured innovations.
+
+Additionally, the US FDA’s recent ban of the artificial colour Red No. 3 – or erythrosine – over health concerns has led to an influx of demand for natural alternatives such as carmine, a natural red colouring derived from a secretion of an insect that interacts with a cactus species native to Peru.
+
+Saad also pointed out a growing trend in APAC towards ‘colouring foodstuffs’ — food ingredients derived from edible sources like fruits, vegetables, flowers, and spices. They are minimally processed ingredients like juice concentrates that offer natural colour without requiring E-number labelling.
+
+“The difference lies in the level of processing. Colouring foodstuffs undergo even less processing than natural colour ingredients.
+
+“For example, instead of highly concentrating carrot extract 20 to 30 times, it may only be concentrated 6 or 7 times. This allows the ingredient to be labelled as ‘carrot juice concentrate’ rather than a colour with an E number,” explained Saad.
+
+This shift is especially relevant for brands looking to reduce additives and simplify ingredient lists. Beverage and confectionery companies in Australia and New Zealand are among those already incorporating such solutions.",www.foodnavigator-asia.com,2025-04-16,8,Colour psychology drives demand for vibrant hues,article,0.013677846,47,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/10/q-commerce-in-asia/,true,Reports on a specific business trend (q-commerce) with data and quotes from a company representative.,"Q-commerce in Asia: Consumers balancing impulse buys with planned purchases, health-consciousness – pandamart",Asia’s quick commerce landscape has evolved from pure convenience to a more nuanced market – with consumers now increasingly mindful of nutrition and pre-planned purchases.,"According to pandamart – a network of cloud grocery stores owned by foodpanda – the sector has shifted from an all-demand model to a mix of impulse-driven and planned shopping behaviours across 40 Asian cities.
+
+“Quick commerce in APAC has been evolving significantly. During the COVID-19 phase, consumers wanted to buy anything and everything on demand. Now, we’re seeing a shift toward a mix of consumer preferences,” said Yashna Belliappa, foodpanda’s quick commerce head of Business Performance & Special Projects.
+
+One of the key consumer behaviours that stands out is impulse buying.
+
+**Impulse buying and planned purchases**
+
+Q-commerce facilitates ease of ordering, notably increasing impulse buying, as customers are more likely to purchase items without prior planning due to the speed and convenience of delivery.
+
+Reports from foodpanda reveal that q-commerce orders now average 5 items per transaction. This is consistent with the upward trend observed from 2022 to 2023, with food orders increasing by 28.9% and q-commerce purchases growing by 52.2%.
+
+This trend aligns with foodpanda’s projections that the quick commerce market in Asia will reach US$155.80bn by 2029, highlighting the sector’s rapid growth.
+
+However, apart from indulgence-driven impulse buying, working adults between the ages of 25 to 45 do plan their purchases, observes pandamart.
+
+“Some customers still expect near-instant access to their needs – within 15 to 20 minutes – while others prefer flexibility. For example, they might plan ahead in the morning for delivery later in the day,” said Belliappa, who sees consistency in demand patterns.
+
+For example, peak shopping periods tend to be on Fridays and weekends, where order volumes rise by 10%.
+
+This coincides with increased demand for convenience before leisure time, when consumers likely stock up on essentials or impulse purchases ahead of their weekend plans, whether for home gatherings, personal indulgence, or last-minute needs.
+
+It suggests q-commerce has matured to become an alternative to traditional shopping, competing more directly with major brick-and-mortar supermarkets.
+
+“Another key trend is replicating the offline shopping experience online. In a supermarket, customers browse aisles, discover new products, and look for deals. We bring this excitement online, incorporating promotions and new product launches. Our key pillars are assortment, affordability, and choice,” said Belliappa.
+
+She explained that the various Asian markets might not have identical grocery lists, but consumers are generally leaning towards healthier options more often than before.
+
+**Healthier choice a key Asian market trend**
+
+When asked what are pandamart’s best-selling product categories, Belliappa revealed that fruits and vegetables top the list.
+
+There’s also growing demand for health supplements and greater demand for better-for-you snacks.
+
+“Consumers are becoming more health conscious. Major brands are launching healthier versions of their products, like low-sugar options.
+
+“While many consumers still prefer traditional snacks, there’s a segment, especially working professionals, opting for healthier alternatives like whole-grain crackers and reduced-sugar beverages,” said Belliappa.
+
+However, she clarified that there is still demand for indulgence products, such as savoury snacks and alcohol, which remain high on consumers’ grocery lists.
+
+Impulse buys like snacks, chocolates, and chips also continue to perform well, and beer is among the top five most ordered items on the platform.
+
+This is because consumers still want to be able to indulge when they want to.
+
+“There are days when you don’t want to be the healthiest person in the room, and you just want to go back to what is familiar and comforting,” said Belliappa.
+
+Such behaviour patterns give rise to opportunities for promotions and bundling.
+
+For example, since order volumes rise by 10% on peak days, brands can capitalise on this by offering targeted weekend promotions, bundle deals, or limited-time discounts to further drive sales.
+
+However, brands should take note of product preferences, which can vary across Asia.
+
+**Product preferences**
+
+In Singapore, the expat population drives demand for European products such as cheeses and wines from Australia and Europe, while Hong Kong consumers lean towards Japanese imports.
+
+In markets like Pakistan, reliance on suppliers from the UAE is higher, whereas Bangladesh has notable demand for UK products.
+
+While most APAC groceries are sourced locally, foodpanda adapts its offerings based on these regional preferences.
+
+The firm also observes a growing demand for high-quality and affordable groceries.
+
+In response, foodpanda launched its private house label – bright – last year. It offers fresh produce, ready-to-eat meals, and snacks and beverages in all pandamart stores across the region, with Singapore and Malaysia having the widest variety of products at launch.",www.foodnavigator-asia.com,2025-04-10,14,Q-commerce in Asia,article,0.012343982,40,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/01/sustainability-snippets-packaging-recyclability-palm-oil-potential-losses-upcycled-beer-and-more/,false,Reports on multiple specific events in the food and sustainability industry.,"Sustainability Snippets: Packaging recyclability, palm oil potential losses, upcycled beer and more","Packaging recyclability performance, palm oil potential losses, upcycled beer and more feature in this edition of Sustainability Snippets.","Brands operating in the Asia Pacific (APAC) and European Union (EU) regions should aim to emphasise the reusability of their recyclable packaging in order to ensure they meet sustainability and regulatory requirements.
+
+Each country has varied infrastructure abilities and different binding and aspirational targets. However, they all have the common goal of improving the recyclability performance of food and beverage packaging.
+
+Recyclability performance is a measure of how much of a product’s material can be recycled at the end of its life cycle.
+
+Recyclability is a central focus of the APAC region’s evolving Extended Producer Responsibility (EPR) regulations, as reflected in multiple draft policies and existing frameworks. Similarly, in Europe, the Packaging and Packaging Waste Regulation (PPWR) places strong emphasis on recyclability and the performance ratings of packaging materials, said Chen Huangyi, SIG sustainability manager for Asia Pacific South.
+
+The palm oil sector and agrifood industry could stand to lose millions of dollars in profits as a result of climate change, unless immediate changes are made.
+
+This was the scenario offered up by expert environmental scenario modeller and Indonesia’s SMART Research Institute Sustainability Research Department Head Bram Hadiwijaya during the recent International Conference of Oil Palm and Environment (ICOPE) 2025.
+
+“Based on a simple non-linear model, the prediction is that climate change will cause a net profit loss of US$8 to US$11 per hectare of oil palm plantation for very 1°C increase in temperature,” he told the floor.
+
+“Considering there are millions of hectares of these plantations in markets like Malaysia, Indonesia and more, the profit loss is set to be in the millions of dollars as well – and we need to bear in mind that this prediction is only based on variations in temperature and rainfall, yet there are many other parameters that can come into play, so the real losses could be even greater.”
+
+Estonian gin firm Liviko is looking to attract a wider consumer demographic in Asia with innovative products such as upcycled beers and spiced aperitifs.
+
+Liviko is best known for its gin brand Crafter’s, which has a reputation in Asia for having one of the most aromatic floral blends as well as a unique pine forest variant.
+
+As with all gins, Crafter’s is made from juniper berries, and instead of discarding these berries after distillation the firm has opted to create a range of beverages made from these leftover berries.
+
+“This was partially because we realised that consumers all over the world, including one of our biggest markets APAC, are now seeking out brands that have a story behind them as well as just something extra to make them special,” Crafter’s Export Marketing Specialist Gloria Hallaste told *FoodNavigator-Asia*.
+
+Everyone knows we need to produce more food, with fewer resources. But how is Asia’s agri-food sector turning words into action, and what more urgently needs to be done?
+
+This was key thread of the opening session at the Asia-Pacific Agri-food Innovation Summit in Singapore, with industry heavyweights from Olam Agri, Rabobank, Temasek, Thai Wah and the International Rice Research Institute (IRRI) having their say.
+
+When it comes to a resilient agri-food supply chain, the panel highlighted concerns that current efforts to mitigate the impacts of climate change are not going far enough to ensure a secure and stable supply of produce.
+
+Laurence Jassogne, Olam Agri’s vice president and head of nature and climate solutions, said she is concerned that the ‘adaptation gap’ in APAC is growing, and disproportionately affecting women and the poorest in the region.
+
+Key to tackling this, she argued, is working hand in hand with farmers: “One of the main action points for us is to improve resilience by working with farmers on sustainable practices,” she said.
+
+Kaiko, a Japanese silkworm protein brand, believes that linking the functional benefits of insect-based foods to familiar consumption moments can drive consumer acceptance and normalisation.
+
+For Kaiko, key moments include post-exercise recovery and post-meal blood sugar management.
+
+The firm produces protein powder from silkworms, which are naturally low in fat, rich in protein, and contain all essential amino acids – nutrients the human body cannot produce on its own.
+
+Silkworms consume a unique diet of mulberry leaves, which, according to Kaiko’s research, imparts key nutrients such as 1-deoxynojirimycin (DNJ) and silk protein. DNJ helps regulate post-meal blood sugar levels, while silk protein supports gut health. In addition, silkworms provide dietary fibre, B vitamins, zinc, and folic acid—nutrients that contribute to overall well-being.
+
+Kaiko is leveraging these health benefits to shift the narrative around insect-based foods. Rather than positioning them solely as “alternative proteins” – a framing that often meets resistance – the company is presenting them as functional ingredients with tangible health benefits.",www.foodnavigator-asia.com,2025-04-01,23,"Sustainability Snippets: Packaging recyclability, palm oil potential losses, upcycled beer and more",article,0.01309222145,33,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/16/yellowfield-pushes-ancient-grain-as-affordable-nutritious-alternative-to-existing-grains/,true,"Reports on a specific company's (Yellowfield) actions and the millet market, with quotes and data, in a news-style format.","Millet mania: India’s Yellowfield pushes ancient grain as affordable, nutritious alternative ","India-based Yellowfield is on a mission to promote millets as an alternative to rice and wheat, backed by rapid finished product innovation.","Yellowfield was previously a traditional grains company with a focus on rice and palm oil, but in recent years the firm opted to expand its portfolio to include a focus on millets as well.
+
+“Due to its dependence on weather conditions and rainfall, rice is much more sensitive and less stable in terms of crop supply, and we are seeing many consumers and traders looking to replace rice as well as wheat with millets,” Yellowfield Managing Director Garvit Raj Patodia told *FoodNavigator-Asia*.
+
+“India has one of the most advanced millet markets, we have both major millets like bhajra, ragi and sorghum, as well as minor millets like little millets and foxtail millets, so there is also a great deal of potential for innovation.
+
+“Major millets generally do not need any processing and just need to be cleaned and put into food; whereas minor millets are the ones which can be rice, couscous or quinoa substitutes and are also much healthier and easier on the pocket.
+
+“The affordability of millets is very important to ensure consumer accessibility [especially during difficult economic times], and millets are also low-gluten, low-GI and high-fibre which makes them very good for diabetic consumers, or those with fatty liver or obesity which is important in terms of public health.”
+
+Local government data has also validated the importance of millets particularly in a market like India with a large yet also largely socio-economically-challenged population.
+
+“The Government of India has prioritised millets as a food source and rebranded these as Nutri Cereals to reflect their strong nutritional value,” The India Science, Technology and Innovation Portal run by the Indian Department of Science and Technology said via a formal statement.
+
+“We know that ragi (finger millet) is an excellent source of calcium and is suitable for bone health, muscles and nerve function; Kodo millet is rich in iron and regulates the immune system; foxtail millet keeps neurons healthy; little millet is good for the thyroid and so on..
+
+“These millets should all be part of a daily diet to ensure all round good health, and each millet should be consumed weekly on a rotational basis.
+
+“At present, many traditional millet recipes like millet roti and millet khichdi already exist on a regional level and there are also many innovations being supported like millet dosa, millet idli, pancakes, millet bread, waffles, croutons, and cookies.
+
+“All of these are being developed via professional expertise both in foodservice settings like hotels and bakeries, as well as by the food industry and at home.”
+
+Patodia added that a lot of this innovation is relatively new, motivated by the government’s National Year of Millets declaration in 2018 and further enhanced by the International Year of Millets in 2023.
+
+“Before this, people were using millets only as a flour substitute but now there is a lot more going on in terms of processing millets into whole grains, rice dishes and even as a whole salad substitute,” he said.
+
+“Quinoa salads and couscous salads are the most commonly consumed salads in terms of western-style cuisine here, and many consumers are now using little millets and foxtail millets as a substitute for these in salads, eating them as is.”
+
+**Challenges still in store**
+
+Unfortunately, a new 2025 study from the University of Delhi has found that the commercial prospects of the millet sector are still greatly limited by consumer awareness and farmer economics.
+
+“Millet cultivation and its promotion face numerous challenges despite having various health benefits and cultural importance,” the University of Delhi researchers said, writing in the Journal of Ethnic Foods.
+
+One of the major problems is that customers lack awareness of millets’ nutritional and health value of millet [and also that] farmers cultivating millets usually experience limited market access, a situation that reduces their profits and discourages them from further selling their products.
+
+“Government incentives and support for millet cultivation are crucial to promote millet farming and integrate this into the public food distribution system, so as to help millet farmers increase their market access and secure better prices.”",www.foodnavigator-asia.com,2025-04-16,8,"Yellowfield pushes ancient grain as affordable, nutritious alternative to existing grains",article,0.01149838151,29,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/A4NYPHM2KJCP5GPZKET4FWBWEI/,true,"Reports on multiple specific events in the food industry, such as honey DNA technology and the growth of bio-beverages.",科学短报：蜂蜜 DNA 技术、亚太地区的精密发酵、三得利的生物饮料技术等,本期“科学短报”包含蜂蜜 DNA 技术、亚太地区的精密发酵、三得利的生物饮料技术专题报道。,"爱沙尼亚贸易官员希望通过推广新的真伪辨别技术，从日本 45,000 吨蜂蜜市场中分得更大一杯羹。
+
+爱沙尼亚政府机构 Enterprise Estonia 在最近东京举行的日本国际食品展览会上展示了一项产品，即来自 Artisan Honey 的 DNA 认证蜂蜜。
+
+目前，该机构希望通过强调蜂蜜的真实性，增加对日本，甚至可能对韩国和新加坡的蜂蜜出口。
+
+亚太地区的多家公司都将精密发酵技术视为功能性食品创新的下一步，尤其是乳铁蛋白精密发酵，而众所周知，乳铁蛋白对人体免疫力和肠道健康有益。
+
+但在日常加工食品（如冰淇淋或加工肉类）方面，只有少数公司成功从技术阶段转向商业化阶段，因此该行业的许多公司将重点转向开发其他价值更高的产品，如实际营养素。
+
+饮料巨头三得利声称，成分稳定性、更多科学支撑和消费者理解的加深正在推动亚太地区益生菌、益生元和其他生物饮料的快速增长。
+
+近年来，功能性产品是食品和饮料行业中增长最快的品类之一，其中最成功的一个产品品类是富含生物素的产品，无论是益生菌、益生元、后生元还是合生元。
+
+业内专家表示，由于全球粮食供应稳定性岌岌可危，全球市场需要的是针对植物油市场的“现实”方法，而不是寻找灵丹妙药。
+
+国际自然保护联盟 (IUCN) 油料作物工作组主席 Erik Meijaard 表示：“从产量的角度来看，数据显示，如果我们试图用其他替代油料作物替代棕榈油，并在 2050 年之前提供足够的粮食来养活全世界，则意味着需要额外开辟 2 亿多公顷土地用于种植油料作物，而这绝非可持续发展举措。”
+
+韩国食品药品安全部 (MFDS) 最近强调称，全国糖尿病前期和高血压患病率上升的趋势令人担忧。该部门制定了��制营养指南，以帮助个人控制饮食和预防糖尿病。
+
+根据 2023 年 12 月发布的调查结果，截至 2021 年，五分之二的成年人口 (46.7%) 处于“糖尿病前期”，食品药品安全部称这一比例“很高”。",www.foodnavigator-asia.com,2025-04-14,10,Science Shorts,article,0.004952247796,19,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/5OYFXN5U5ZCV5FOX4LFJ47FR34/,true,"Reports on recent developments in the alternative protein market, including company partnerships and product launches.",代替タンパク質ウォッチ： Meatable、Kaiko、Everiday Foods,Meatable、Kaiko、Everiday Foodsなどが今回のAlt Protein Watchに登場。,"培養肉メーカーのMeatable 社は、従来のタンパク質生産業者と提携することで国際市場に目を向けており、この動きはタイの大手Betagro社からの最近の投資によって後押しされている。
+
+オランダのMeatable 社は、この市場における多くの培養肉企業とは明らかに異なる成長戦略を強調しており、独自のインフラや工場の建設を避け、代わりに従来の食肉企業の既存のサプライチェーンへの統合を目指している。
+
+日本のカイコのタンパク質ブランドであるカイコーは、昆虫由来の食品の機能的な利点を身近な消費の瞬間に結びつけることで、消費者の受け入れと正常化を促進できると考えている。
+
+カイコーにとって重要なのは、運動後の回復と食後の血糖管理である。
+
+同社はカイコからプロテインパウダーを製造している。カイコはもともと脂肪が少なく、タンパク質が豊富で、人体が自力で生成できない栄養素である必須アミノ酸をすべて含んでいる。
+
+シンガポールを拠点とするEveriday Foods社は、クリーン・イーティング市場のギャップを認識しているが、このビーガンのスタートアップは、消費者を教育し、健全な食品の高い価格を正当化することが主な課題であると考えている。
+
+「私たちが植物性食品を製造することに決めたのは、すべてを包括したいからです。健康 状態や嗜好がどうであれ、ベジタリアンであれ、グルテンや乳糖不耐症であれ、私たちはすべての人に私たちの食品を楽しんでもらいたいのです」とEveriday Foods創業者のRiyana Rupaniは語っている。
+
+昆虫タンパク質は、何世紀にもわたって伝統的な観点から食料源として認識されてきた。 現代の基準から見ても、スナックやパスタなど、より現代的な製品解釈のための代替タンパク質源としての昆虫タンパク質の利用は、少なくとも約10年前から計画されていた。
+
+しかし、過去10年間に商業化の面で飛躍的な成長を遂げた植物由来や精密発酵などの他の代替タンパク質分野とは明らかに対照的である。
+
+プロテインサプリメントやプロテインリッチな機能性食品など、インドのプロテイン部門は活況を呈している、とベンチャー・キャピタル・ファンドのRainmatterは言う。
+
+同ファンドは、プロテイン企業への投資の約90％が過去2年間に行われたものであることを明らかにした。
+
+プロテインサプリメントや機能性食品を製造する企業以外にも、Rainmatterは健康、フィンテック、気候部門の企業にも投資している。",www.foodnavigator-asia.com,2025-04-07,17,Alt Protein Watch,article,0.005542152273,20,110,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/26/reinventing-classics-hyperlocal-ingredients-and-strong-aromas-crucial-for-food-innovation-in-china/,true,Reports on a specific topic (food innovation in China) with insights from an industry expert.,Reinventing classics: Hyperlocal ingredients and strong aromas crucial for food innovation in China,"Upcoming food and beverage innovation in China should incorporate hyperlocal elements, strong aromas or radical reinventions of well-known classics to resonate with China’s ‘senstitive’ taste buds.","It is a well-known fact that consumers in China have some of the most exacting taste buds in the world driven by the wide range of cuisines available in the market, and the unusually rapid rate of innovation in the country.
+
+This means that food and beverage first need to go the extra mile to cut through the noise.
+
+“China is a unique market compared to the rest of the world, and this is firstly because we have such a large population leading to increased demands compared to other regions; but more importantly because consumer taste buds here are truly more sensitive,” Kerry China Marketing Director Helen Tang told *FoodNavigator-Asia* at the recent Food Ingredients China (FIC) 2025 show in Shanghai.
+
+“We are not just saying this but actually have practical examples – we have sugar alternative solutions that have worked perfectly in the US and EU with consumers finding it a good replacement, but when we brought this same product to China it did not work because consumers here found it bitter, a world of difference from other regions.
+
+“This was because Chinese consumers are far more sensitive to bitter notes, and was a good lesson learnt for us in that R&D for this market really needs to be very localised, as do flavours and product innovation.
+
+“A particularly strong local trend this year has been foods or beverages that incorporate elements of classic flavours that have been reinvented in some way, particularly when local ingredients are introduced into the mix.”
+
+For instance, the very classic citrus flavour has been a popular beverage option for many years, but this year demand has moved from items like lemon or orange to specific local varieties such as Orah mandarin (沃柑) which is only available in China.
+
+“We saw lemon being one of the most in-demand flavours last year, but this year Chinese consumers have gone even more local in their demands, and Orah mandarin is one of these examples,” she added.
+
+“Another example can be found in the savoury foods sector, where demand is now high for products incorporating local herbs and spices into their formulation – 木姜子 (Litsea cubeba, a sort of pepper) from Yunnan is particularly popular now.”
+
+In addition, there is an increasing need for strong aromas to be a focus in product innovation as this is now considered an important part of the overall consumption experience.
+
+“Again, these can be ingredients familiar to us such as fruits and flowers e.g. jasmine with its unique fragrance; or truffles with its own decidedly strong aroma which is considered quite a special ingredient in this market,” she said.
+
+“But of course the focus will need to be on the overall consumption experience, so the elements of taste and smell come into play, and we have also found that unusual combinations touching both of these senses such as a truffle-cheese combination, tend to do well.”
+
+**Cocoa concerns**
+
+Chocolate also remains a popular flavour in China, but the market was not spared from the rise in cocoa prices last year that caused costs to spike.
+
+“Cocoa prices remain high in China this year, and because costs are so high, end-product prices also cannot be reduced, which is a challenge in many categories from bakery to beverages,” she said.
+
+“The focus in this area is on cost reduction, and we have a cocoa flavour enhancer that can do this by replacing some cocoa content and thus greatly help with reducing the costs involved in production yet maintaining product taste.
+
+“This innovation is very important as chocolate is such a basic expectation for many consumers, and it is crucial to manage both the costs as well as the supply chain risks.”",www.foodnavigator-asia.com,2025-03-26,29,Reinventing classics: Hyperlocal ingredients and strong aromas crucial for food innovation in China,article,0.01058461645,27,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/22/at-expands-food-exports-to-sea-amid-continued-popularity-of-korean-flavours/,true,Reports on a specific event (aT's export expansion) with factual details and quotes.,aT doubles down on food exports to SEA amid continued popularity of Korean flavours,"Korea Agro-Fisheries & Food Trade Corporation (aT) is increasing the export and promotion of Korean food products to South East Asia, amid continued popularity of K-flavours and culture in the region.","Established in 1967, aT is a government agency dedicated to advancing the global trade and marketing of Korean food and beverage products and culinary culture.
+
+According to the organisation, South East Asian (SEA) markets, particularly Singapore, present strong growth potential for Korea’s agriculture and food industry.
+
+As such, aT is working to ensure that more Korean premium food products are exported and experienced by consumers in this region.
+
+*“The biggest food exports to SEA include ramyeon (instant noodles), tteokbokki (simmered rice cake), doenjang (fermented soybean paste), Korean snacks, and seasonings like gochujang (fermented red pepper paste) and soy sauce, which are widely available across retail and e-commerce platforms.*
+
+*“Fresh premium produce, especially Shine Muscat grapes and Korean strawberries, are gaining popularity in markets like Singapore, Vietnam, and Thailand. Additionally, beverages such as flavoured soju (distilled liquor), ginseng, and coffee are increasingly popular among the younger generation who are drawn to Korean culture and lifestyle trends.*
+
+*“With SEA’s dynamic consumer base and openness to global food trends, the region remains a key growth market for Korea’s agri-food exports,” *Chang Chung Ho, Director of aT’s Kuala Lumpur branch, told *FoodNavigator-Asia*.
+
+Through promotional activities, consumer experience events, and streamlined logistics, aT aims to deliver Korean products at their freshest and highest quality.
+
+*“We see increasing opportunities to connect with Singaporean consumers who value authenticity, quality, and unique gastronomic experiences. Our focus is to make Korean food not just accessible, but truly appreciated through various channels, from retail to foodservice to direct consumer engagement.*
+
+*“With the burgeoning trend of pairing K-cuisine with traditional liquors, there is exciting potential for this to become a signature cultural and culinary experience in Singapore.”*
+
+On March 20, aT held an event at The Butcher’s Dining restaurant in Singapore, which featured a cooking demonstration highlighting Korea-grown premium rice and fruits, as well as a showcase of Korean produce and alcoholic beverages.
+
+The event was attended by Korea’s Minister of Agriculture, Food and Rural Affairs, Song Mi-Ryung, and Ambassador of Korea to Singapore, Hong Jin-Wook.
+
+**Flavours to watch**
+
+The chewy texture of Korean rice sets it apart from varieties such as Thai jasmine rice and Vietnamese broken rice.
+
+A good source of essential nutrients, the rice serves as a base for many beloved Korean dishes, including *bibimbap *(mixed rice), *tteokbokki*,* *and* tteokguk *(rice cake soup).
+
+The demand for these dishes across retail and foodservice sectors is further driven by the persisting popularity of Korean pop culture and growing appreciation for K-cuisine.
+
+*“Bibimbap, a mixed rice dish topped with a variety of vegetables and gochujang, is celebrated for its balance of flavour and healthy nutrition, while tteokguk holds cultural significance as a hearty dish enjoyed during Korean New Year, symbolising renewal and family warmth.*
+
+*“There’s also strong interest in Korea’s fermented and functional foods, especially kimchi, and doenjang, recognised for their bold flavours and health benefits. Rich in probiotics, these foods support gut health, improve digestion, and contribute to overall well-being. *
+
+*“This aligns with the increasing consumer focus on immune-boosting foods, making nutrient-dense Korean ingredients widely used in both fusion cuisine and wellness-focused diets around the world,”* Chang shared.
+
+Furthermore, *tteokbokki* is emerging as a globally recognised comfort food, with creative variations ranging from cheese-filled to fusion-inspired sauces.
+
+Traditional Korean alcoholic beverages are drawing attention for their clean, smooth taste and versatility. When paired with dishes like *tteokbokki*, they create a “well-balanced and culturally rich” dining experience.
+
+*“Korean food trends are continuously evolving, blending time-honoured recipes with modern tastes. A few standout products include Shine Muscat grapes, known for their sweetness, crisp texture and edible skin, which are rapidly rising in popularity in premium fruit markets across Asia and beyond.*
+
+*“Similarly, Korean strawberries, prized for their juiciness and balanced flavour, are making their way into high-end desserts and fresh produce selections worldwide. Frequently used in both savoury and sweet dishes, these fruits are not only a treat for the palate but also rich in antioxidants and vitamin C, further reinforcing the health benefits of Korean cuisine.”*
+
+Chang emphasised that aT is focused on supporting these trends by expanding the reach of Korea’s high-quality food products, and working with partners to introduce the next wave of Korean flavours to Singapore and the region.",www.foodnavigator-asia.com,2025-04-22,2,aT expands food exports to SEA amid continued popularity of Korean flavours,article,0.01202193144,33,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/26/japan-to-establish-mechanism-for-food-price-hikes-in-hopes-of-reducing-backlash/,true,Reports on a specific real-world event (Japanese government establishing a mechanism for food price hikes) with news-style reporting,Pricing pains: Japan government to set system for food price hikes,The Japanese government will establish a mechanism for food price hikes in an attempt to the limit the backlash when cost increases are passed on to consumers.,"Japan, like many other markets worldwide, has felt the impacts of rising production and logistic costs in recent years, further compounded by inflationary pressures and poor currency exchange rates.
+
+The government has found that these more of these rises in costs will be passed on to consumers this year, so has announced that a mechanism to control these hikes will be introduced.
+
+“The Ministry of Agriculture, Forestry and Fisheries (MAFF) will support efforts to establish a mechanism to determine food prices locally, in order to ensure the smooth process of passing on cost increases to final product price hikes,” MAFF said via a formal statement.
+
+“These cost increases will be from the processes of food production, manufacturing and distribution, as a direct result of increases in raw material costs, energy costs and more.
+
+“This mechanism will take reasonable production costs into account in order to ensure fairness when determining product prices, and will serve to foster understanding amongst consumers when the price hikes take place [so that] all relevant parties can easily proceed with passing on these costs where necessary.”
+
+Approximately JPY52mn (US$353,000) has been allocated as part of Japan’s FY2025 Agriculture, Forestry and Fisheries Budget to do this.
+
+“We will first conduct a thorough survey of the cost structure and transaction prices at each stage of the agrifood supply chain in order to determine the appropriate cost indicators at each stage,” said the ministry.
+
+“There will also be a survey on the actual transactional situations that all relevant parties take part in within the food system, including price negotiations, contract agreements, and so on to determine how cost hikes are being passed through to the final product prices.
+
+“More research and demonstrations on cost indexes and their methods of usage within the food system will also be a priority.”
+
+Cost indexes are tools used to balance the trade off between time-related costs and fuel costs, and can be used to estimate the impacts of rises in energy costs on areas such as transportation and logistics cost increases.
+
+**Consumer concerns**
+
+An even more concerning issue for the government at this point is the potential lashback from consumers in the event of mass price hikes, particularly when it comes to essentials such as food items, and MAFF is determined to ramp up the transparency of the entire process in order to minimise the risk of this happening.
+
+“It is important to provide conusmers with detailed information on the practical processes that go into food production, manufacturing, and distribution, as well as the cost structure and background operations,” it said.
+
+“This is the only way that the food industry will be able to truly foster understanding with consumers regarding rising costs, [as they want assurance that] they are not being unfairly subjected to price hikes.
+
+“MAFF will also work on verifying any changes in purchasing behaviour related to the dissemination of such information by food businesses, [to determine] the best method to establish this understanding with consumers.”",www.foodnavigator-asia.com,2025-03-26,29,Japan to establish mechanism for food price hikes in hopes of reducing backlash,article,0.009540328345,25,122,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/27/honey-authenticity-estonia-invests-in-dna-tech-in-bid-to-drive-exports-to-asia/,true,Reports on a specific event (Estonia investing in DNA tech for honey exports) with factual details and news-style reporting.,Honey authenticity: Estonia invests in DNA tech in bid to drive exports to Asia,"Estonian trade officials are hoping to take a bigger slice of Japan’s 45,000 tonne honey market on the back of promoting new authenticity tech.","One of the products showcased by government agency Enterprise Estonia at the recent FoodEx Japan show in Tokyo was DNA-certified honey from Artisan Honey.
+
+The firm, best known for its raw, natural honey products, has been active in Japan for the last decade.
+
+While it only managed to ship around 800kg of products for the first five years, this shot up to 20,000kg over the next five.
+
+It’s main sales channel in Japan is e-commerce, where it has found particular success on Rakuten, with its products topping the best-seller list despite being one of the highest-priced in the honey category.
+
+Approximately 47,000 tons of honey are consumed annually in Japan, of which 45,000 tons are imported.
+
+The company is now hoping to boost exports, not only to Japan but also potentially South Korea and Singapore, by stressing its authenticity credentials.
+
+According to a report released by the European Union (EU), 46% of honey imported into Europe was suspected of having syrup added, and 147 of 320 samples were found to not comply with EU honey standards.
+
+Activities range from counterfeiting and substitution to false labeling, which not only causes consumers to lose trust in genuine products, but also poses serious health risks. It also weakens legitimate producers and suppliers who comply with the rules.
+
+To address these challenges, Estonia has sought to combine the nation’s ICT technology with R&D and biotechnology expertise to provide innovative solutions.
+
+Celvia, a research institute providing food safety and related testing services in the country, has become something of a pioneer in DNA testing of honey. The company’s cutting-edge technology can verify the authenticity of honey from its DNA sequence, and in this way also detects pathogens and fraudulent additives, allowing for product quality assurance.
+
+According to Kaarel Krjutskov, CEO of Celvia, DNA analysis identifies every plant, animal, bacteria, fungus and insect that the honey and bees come into contact with, ensuring unparalleled traceability and quality control.
+
+“With growing demand for testing from beekeepers, packers and retailers, we look forward to continuing to work with our partners in Japan to enhance honey quality assurance,” he added.
+
+Artisan Honey has now added the fact its products are DNA-certified to its packaging, with founder and CEO Sander Sulane saying that he hopes it will build trust with Japanese consumers.
+
+“We are confident that the DNA-certified packaging we are showcasing will be well received in the Japanese market. As DNA testing of honey becomes more widespread in the future, it will promote fair competition in the global market and make it possible to more reliably prove product quality. We believe that this transparency will lead to even more trust with customers in Japan and overseas. Reliability is in our company’s DNA.”
+
+He added that the firm’s long-term plan is to be steadily present in Japan and grow step by step.
+
+“We recently shipped to a new client, a central warehouse that supplies over 4,000 stores. Unfortunately, the Japanese yen has been weak for some time now, and importing has become very expensive for the Japanese, slowing down business growth.
+
+Mait Martinson, Ambassador of the Republic of Estonia to Japan, added that honey was one of the foods most susceptible to adulteration and required ‘special attention’.
+
+“Estonia is leading the effort with its pioneering DNA testing technology to detect adulteration. We are committed to ensuring this technology can play a key role in eliminating counterfeit products from the international market. We believe that a transparent and trustworthy industry will benefit consumers around the world and open up new opportunities for quality honey producers not only in Estonia but across the industry.”
+
+Honey is a very important food commodity for Estonians, with around 10,000 households producing their own honey, which accounts for up to 16% of the honey produced in the country. It is estimated that Estonians consume an average of 1.15 kg of honey per person per year.",www.foodnavigator-asia.com,2025-03-27,28,Honey authenticity: Estonia invests in DNA tech in bid to drive exports to Asia,article,0.009977572457,27,107,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/MRIDZZXZWNCUBPBGNGZ5JGLJ4E/,false,Reports on multiple specific events in the food and beverage industry in the ASEAN region.,聚焦东盟：马来西亚 BIKA、柬埔寨酒精自我监管、嘉士伯高端化等,本期“聚焦东盟”包含马来西亚 BIKA、柬埔寨酒精自我监管、嘉士伯高端化等专题报道。,"马来西亚零食品牌 BIKA 表示，除了价格敏感性，采取更细致入微的方法是成功销售零食的关键，即使对于学生来说也是如此。
+
+BIKA 发言人 Eryn Wong 表示：“很明显，无论是孩子们在小卖部花钱买零食，还是成年人在超市买零食，现在趋势已经发生了变化，人们对价格不再那么敏感，而是对新事物、以前从未想到过的东西有很高的需求。”
+
+柬埔寨是全球少数几个没有设定酒精饮料最低法定购买年龄 (LPA) 的国家之一，因此该国未成年人很容易受到酒精饮料的影响。
+
+柬埔寨政府最近提出了一项酒精立法草案，其中纳入了法定购买年龄，以限制未成年人获得酒精，而当地酒精行业认为还可以采取更多措施，亚太国际烈酒和葡萄酒联盟 (APISWA) 目前正在资助有关此事的新研究。
+
+尽管 2024 年第四季度高端化领域的销售额有所下滑，但嘉士伯马来西亚公司仍在马来西亚和新加坡推进高端化战略。
+
+该公司报告称，2024 财年收入同比增长 5.1% 至 24 亿林吉特（合 5.399 亿美元），利润增长 4.3% 至 4.159 亿林吉特（合 9360 万美元）。
+
+该公司董事总经理 Stefano Clini 表示：“盈利增长得益于马来西亚销量额增长，主要是因为 2024 年农历新年 (CNY) 的销售期较长，并且 2025 年农历新年的销售期开始得较早（即 2024 年第四季度）。”
+
+新加坡 Petale Tea 坚信已找到独特的利基市场，即花茶球这一高端、个性化消费市场。
+
+Petale Tea 创始人 Rosemary Kwa 表示：“大多数新加坡消费者已经非常习惯饮茶，而且这里的茶品牌也很多，因此，我们要创造一些非常有趣、非常新颖的东西 [才能吸引消费者]，这就是为什么我们注重观看茶球绽放的体验，用这些茶球制作出定制的混合茶。”
+
+韩国食品巨头 SPC 集团的马来西亚制造工厂近期落成，有望推动集团在东南亚和中东地区的发展。
+
+SPC 集团以拥有 SPC 三立和巴黎贝甜等品牌而闻名，其中巴黎贝甜在全球开设了约 4,000 家门店。* *
+
+*“这一里程碑不仅关乎业务扩张，还关乎建立更紧密的联系，创造就业机会，以及弘扬我们所服务社区丰富多样的文化，”*SPC 集团董事长 Young-In Hur 说道。",www.foodnavigator-asia.com,2025-04-14,10,ASEAN Focus,article,0.005192249264,20,111,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/01/production-revolution-food-biosynthesis-eyed-as-major-solution-to-meet-chinas-new-demands/,true,Reports on a specific real-world event (China's focus on food biosynthesis) with news-style reporting,Production revolution: Food biosynthesis eyed as major solution to meet China’s ‘new demands’,China is looking to develop food biosynthesis as a major solution to meet  ‘new food demands’ and supply challenges in the market.,"Biosynthesis here refers to the process of using microorganisms as ‘factories’ to produce end products such as nutrients, including proteins, carbohydrates, vitamins and more.
+
+Whilst biosynthesis per se is not a new process, there is a particular drive in China right now to fully develop this as a full-fledged production solution for the food industry, a movement spearheaded by academic and industrial research and supported by the government.
+
+“The government of China is very focused on biosynthesis now, especially for the food industry, and development of this area was highlighted in both the 2024 national master plan as well as the recent 2025 one which shows continued interest,” Jiangnan University Academic Committee Director, Chinese Communist Party member and bioengineering expert Professor Chen Jian told the floor at the recent Food Industry China (FIC) 2025 show in Shanghai.
+
+“Food is a particularly important mission for this sector as there are various challenges which it has high potential to help address, for instance improving food quality, taste and other sensory aspects.
+
+“Another important area is in terms of personalisation which is a new but increasingly important demand that Chinese consumers have of their foods and beverages – this is an area where biosynthesis can fully showcase its potential as it can be used to customise products down to the exact texture or nutrition content.”
+
+Prof Chen added that the food industry is going to face more and more ‘new demands’ when it comes to this market, and the best if not only way to address this challenge will be to ensure that the technology progresses in tandem.
+
+“We have a lot of the enzymatic and engineering expertise available, and where there are new demands from consumers which industry and government recognise, this will help to funnel in the right support so that biosynthesis technology can grow rapidly,” he said.
+
+“New demands can be varying, but there tend to be three basic principles at the core of these – Guaranteeing food safety and provenance; Improvement of product quality and production efficiency; and ensuring that nutritional and taste demands are met.
+
+“We also know that there are three basic methods of meeting these new demands: Improving the process; Replacing parts of the process; or Revolutionising the process – there can be no doubt that this last is going to be the most efficient, and biosynthesis very definitely falls into this category.”
+
+**Investing to overcome roadblocks**
+
+That said, Prof Chen believes that there is a need to recognise and acknowledge current bottlenecks in biosynthesis so investment and research into these areas can be accelerated, before this can truly become a steady food supply option.
+
+“The biggest challenges to address in the sector currently are organism selection, fermentation process parameters and turning the products of the process into actual food items,” he said.
+
+“We need a library of organisms that are safe, efficient and cost effective to act as ‘workhorses’ per se, and a lot more effort is also needed to research specific parameters that can optimise the fermentation process and yield the best product possible.
+
+“But most importantly, we need to ensure that these end-products are actually suitable to be made into foods at the end of the processing, as no consumer is going to want to eat a powder or sludge no matter how nutritious it is.
+
+“This means that specific characteristics need to be highlighted, e.g. fibrousity for meat products, gelation for bakery products, foaming for dairy products or solubility for beverages.
+
+“This is going to be the most challenging part, but also the most important in making certain that biosynthesis can truly become a core food technology in China.”",www.foodnavigator-asia.com,2025-04-01,23,Production revolution: Food biosynthesis eyed as major solution to meet China’s ‘new demands’,article,0.01071401492,26,119,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/03/japan-rice-crisis-thailand-spots-exports-opportunity-on-back-of-bumper-production/,true,Reports on a specific real-world event (Japan rice crisis) with news-style reporting,Japan rice crisis: Thailand spots exports opportunity on back of bumper production,Thai trade officials are hoping to cash in on Japan’s rice supply challenges and subsequent price hikes that have hit consumers hard.,"Last month the Japanese agriculture department unveiled a plan to release 210,000 tonnes of rice from government stockpiles that is usually used for emergency cases if crops fail.
+
+The government began auctioning the stockpiles last week, with its impact remaining to be seen. It put 150,000 tonnes up for bidding and subsequent sales will be assessed based on supply conditions.
+
+The policy was introduced after rice prices hit record highs in January, with the key commodity trading 80% higher than 12 months ago.
+
+On paper, the price rises appear strange because Japanese officials reported that almost 6.8 million tonnes were harvested in 2024, around 200,000 tonnes higher than the year before.
+
+However, a considerable amount appears to have simply disappeared from the market, with industry players forecasting that the amount destined for the market actually dropped by 200,000.
+
+One theory is that speculators has increased their purchases and withheld them from sales as they expected prices to rise further.
+
+While Japanese consumers, food manufacturers and restaurants have been hit hard by the shortfalls, other Asian countries have been quick to spot an opportunity.
+
+At the recent FoodEx Japan event in Tokyo, Thailand’s Department of Foreign Trade (DFT) was promoting promote rice exports to the country.
+
+Thailand already exports approximately 300,000 tonnes of rice to Japan each year, accounting for around 43% of its import share.
+
+However, with ongoing concerns around the long-term viability and efficiency of the Japanese rice sector, Thai officials see considerable scope for this to increase.
+
+It comes after a strong 2024 for Thailand’s rice exports, which hit 10 million tonnes, boosted by demand from Indonesia, the Philippines, as well as Japan. This was up from around 8 million tonnes in 2023.
+
+In addition to rice, Thai officials were also keen to stress that food exports to Japan as a whole are thriving.
+
+At last year’s FoodEx Japan event, Thai exhibitors walked away with orders totalling 2.458 billion baht (US$700,000), including 5,000 tonnes of bananas and 4,000 tonnes of mangosteen.
+
+Trade officials have also been promoting the ‘One Tambon, One Product’ items in Tokyo, as part of the government’s efforts to tap Thailand’s cultural assets into economic gains for the population. Japan is Thailand’s third biggest export market, and grew by around 2 per cent in 2024.",www.foodnavigator-asia.com,2025-04-03,21,Japan rice crisis: Thailand spots exports opportunity on back of bumper production,article,0.008552856157,25,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/15/home-baking-trend-and-kids-demand-for-colourful-products-driving-powdered-products-market-in-apac-and-beyond/,true,Reports on a specific market trend and company insights in the food industry.,Home baking trend and kids’ demand for colourful products driving powdered products,The market for powdered products such as nutritional ingredients and natural colours is being strongly driven in APAC by a rising home baking trend.,"This is according to China natural powdered products specialist Essence Valley.
+
+“Home baking is definitely the category where we have mainly seen growth over the past few years since the pandemic, which is been particularly visible in the B2C sector for us,” Essence Valley Managing Director Pan Qiang told *FoodNavigator-Asia* at the recent Food Ingredients China (FIC) 2025 show.
+
+“We saw our home baking powders range Zhanyi leap to the top of B2C product sales ranking online in China, particularly colourful items like purple sweet potato, pumpkin and wheatgrass.
+
+“This range is quite flexible with a wide range of applications, but many of these consumers were mothers who wanted to make bakery products or desserts at home, and have these as bright and colourful as possible to entice their children to try these as well as increase their appetites.
+
+“This has not been limited to China either – we have been seeing a similar trend and demand for colourful powders in Thailand to make baked goods, and have been selling our range in 7-Eleven locally as a result.
+
+“We also export these to the United States, where popular variants include wheatgrass, butterfly pea, beetroot and strawberry – all of which are colourful and carry their own nutritional benefits.
+
+“Another important point is the vibrant colours these powders can provide – this has been thanks to our shift from high-temperature processing to ultra-low temperature processing at -20°C, which has helped to improve vibrancy significantly.”
+
+The firm deals in a wide variety of different food and beverage powders beyond the baking range, including tea powders which Pan said are particularly in-demand in South East Asia.
+
+“There are a lot of consumers and companies looking for tea powders in this region, especially in Singapore, Malaysia and Thailand,” he said.
+
+“This is likely because tea as a beverage and as a flavour has been trending in these markets, and using natural, high quality tea powder for this enables a lot more flexibility in product innovation.”
+
+**Why powders**
+
+It was not all that long ago when it was a norm for food colouring in Asia to come as bright liquids in small transparent bottles, but most of these were made from artificial, chemical sources.
+
+Following the rise in health and wellness trends, today powders tend to be viewed as a better, potentially safer option.
+
+“Powders are overall more convenient especially when it comes to colours, as there is far less chance of staining fingers or clothing or other items,” he added.
+
+“The trends today are also shifting strongly towards food that is green, natural and healthy, and powders match these demands very well overall.
+
+“We also intend to take a further step in riding this increased demand for natural products by increasing focus on our organic portfolio and increase sourcing of organic ingredients so as to push the value and quality of our products even further.",www.foodnavigator-asia.com,2025-04-15,9,Home baking trend and kids’ demand for colourful products driving powdered products market in APAC and beyond,article,0.008960659701,25,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/25/south-korea-launches-nationwide-multi-ministry-2025-food-poisoning-prevention-campaign/,true,Reports on a specific real-world event (South Korea's food poisoning prevention campaign) with news-style reporting,Food poisoning policy: South Korea seeks to limit large outbreaks to two per year,The South Korean government is striving to clamp down on large scale national food poisoning cases after a spate of significant outbreaks.,"South Korea has had a tough run in terms of food safety and food poisoning cases over the past two years, having recorded over 350 cases and close to 9,000 individuals during the summer months of July to September 2023 alone, as well as a serious outbreak affecting over 1,000 victims in July last year.
+
+As such, the government announced its national 2025 food poisoning and prevention measures campaign in late February.
+
+This will be led by the Ministry of Food and Drug Safety (MFDS) but also involving multiple other agencies and the Ministry of Education.
+
+“The goal is to have no more than two large-scale food poisoning cases involving 300 or more individuals; and to have no more that 6,000 patients affecting overall this year,” MFDS Minister Oh Yoo-kyung said via a formal statement.
+
+“This will look at the intensive management of five high-risk areas: salmonella contamination, norovirus contamination, kimchi contamination, food transport and international events.
+
+“The campaign will involve 34 ministries and agencies in order to strengthen preemptive, preventative food safety measures that can be taken at the production, manufacturing and distribution stages of the five high-risk areas above in order to block the spread of any contamination.”
+
+In terms of food products, three specific items expected to receive the most attention in this campaign are eggs, oysters and kimchi as these have been well-known to be the source of several high-risk contaminants in past years.
+
+“Eggs are a common carrier of salmonella hence we will be focusing inspection efforts starting from egg production farms and conducting more salmonella tests,” he said.
+
+“There will be extra tests conducted on eggs laid by older hens as well as brush-washed eggs, which are at higher risk of salmonella contamination because brush-washing is less able to remove contaminants compared to water-washing.
+
+“On the other hand, oysters are a common norovirus risk and has [caused food poisoning in childcare facilities before], hence we will be closely cooperating with the Korea Association of Kindergartens and Daycare Centers to conduct preliminary environmental inspections of doorknobs and other items within the facilities.
+
+“Blocking contaminated raw oysters is also a priority, and this will require the strengthening of inspections at retail markets, wholesale markets and other distribution routes.
+
+“For kimchi, it is crucial to minimise microbial contamination during the manufacturing stage, hence moving forth manufacturers will be mandated to add a sterilisation process for raw ingredients such as cabbage, as well as to ensure employees are in good health.”
+
+**Cooked food**
+
+South Korea also has a very large market for cooked food and ready-made side dishes, particularly amongst schoolchildren and office workers who access these at school or office cafeterias, and these have previously also been known to cause large-scale outbreaks.
+
+“Large-scale food poisoning have also been caused by transported foods, such as during mobile distribution, catering, or packed lunches,” said the ministry.
+
+“To prevent this, moving forward we will intensively inspect the hygiene management status of all food manufacturers and processors that deliver these foods to school cafeterias in addition to conducting joint inspections with local governments for foods going to office canteens.
+
+“South Korea will also be hosting the Asia-Pacific Economic Cooperation (APEC) meeting, and measures for food and beverage safety management will be established in cooperation with local governments to strengthen safety management, such as pre-inspections, daily inspections, rapid inspections and more.”",www.foodnavigator-asia.com,2025-03-25,30,South Korea launches nationwide multi-ministry 2025 food poisoning prevention campaign,article,0.01046641788,27,124,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/china-product-innovation-needs-to-prioritise-naturalness-and-functional-value-experts/,true,"Reports on a specific topic (product innovation in China) with expert opinions, in a news-style format",China product innovation needs to prioritise natural and functionality,Clean label and ‘better-for-you’ products are top of mind among China consumers and need to be at the forefront of new product development.,"These are needs that apply across just about every food and beverage category in the market, reflecting Chinese consumers’ increasing demands when choosing which items to put into their shopping carts.
+
+“Clean label as a concept for example has been growing fast in Asia in general, but in China it is particularly clear that consumers here are very sensitive and sometimes critical when it comes to natural versus synthetic products,” Barentz APAC CEO Marc Duchene told *FoodNavigator-Asia* at the recent Food Ingredients China (FIC) 2025 show in Shanghai.
+
+“So clean label and natural products have been rapidly growing in demand here in the past year, whether it concerns colours, flavours, additives or any other aspects – traditionally we have always seen textures be the more important topic in China, but now it has become things like this as well as sugar reduction and replacement.
+
+“All of these tie in closely with the concept of better nutrition, which goes across multiple product categories – think lower-sugar or sugar-free candies in confectionery, or reduced-sugar cookies in bakery, all of which still need to taste good as Chinese consumers still have those sensitive tastebuds which need to be taken into consideration.
+
+‘But all of these aspects must be prioritised in new product innovation, as expectations here may be complex but also need to be fulfilled in order to gain [a stable foothold] in this market.”
+
+One example of this dual demand in China includes a recent ‘jasmine coffee’ trend, an aromatic combination of jasmine tea and coffee that is generally served with zero or minimal sugar. It typically includes fresh jasmine flowers as well as brewed jasmine tea as opposed to jasmine flavourings or fragrances, which would have been the go-topreviously
+
+“The industry has now developed many different techniques to tackle these demands, and the priority now is to balance naturalness with the complex local expectations,” he added.
+
+“The other very important requirement here is to ensure that we offer some sort of functional value addition because consumers today also expect this more and more,” he added.
+
+“This goes into functional food territory, and one major area we see as very important here is nutra-actives or sports nutrition.
+
+“This must not be belittled, as adding this functional value actually is very important for companies to solidify their position in this market, especially a market like China where competition is intense.”
+
+**Affordability and clean label big in Indonesia**
+
+The interest in clean label and naturalness in Asia is not limited to China, with other big markets such as Indonesia also increasingly demanding this.
+
+“Indonesia has always been a very affordability-oriented market with a strong ‘local industry making products for local consumers’ mentality,” he said.
+
+“Product innovation here has always had to move alongside affordability requirements as a crucial component – but even so, clean label is very much on the rise here and growing fast.”",www.foodnavigator-asia.com,2025-04-14,10,China product innovation needs to prioritise naturalness and functional value – experts,article,0.009749714195,24,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/09/south-korea-launches-preparation-plan-to-manage-potential-food-supply-disruptions/,true,Reports on a specific real-world event (South Korea's new food supply plan) with news-style reporting,South Korea launches ‘preparation plan’ to manage potential food supply disruptions,South Korea will allow more flexibility in purchasing processes and international online imports as part of a new plan to manage disruptions to food supplies.,"South Korea has been concerned about its food supply security after it was impacted by the COVID-19 pandemic, and the Russia-Ukraine war hit its wheat imports, leading it to turn to rice as a replacement.
+
+Most recently, Ministry of Food and Drug Safety (MFDS) Minister Oh Yoo-kyung announced that it had laid out plans in preparation for potential ‘global supply chain deterioration’, ini order to ensure a stable supply of food for South Korea.
+
+“One of the major regulatory revisions within this plan will be to revise the approval process for food firms for their ingredient purchases, allowing them to purchase from other manufacturers than their existing business partners in the case of any disruptions in supply,” she said via a formal statement.
+
+“This means that in cases where serious difficulties arise in securing the materials necessary for food manufacturing, this change will allow the manufacturers to purchase and use the needed items from other partners.
+
+“This has been implemented because previously the regulations limited manufacturers to only being able to change their suppliers in cases where the relevant parties had closed down, gone bankrupt and so on – there has been strong demand from the industry to improve this system [and we support this] in order to secure a stable supply even in times of rapid changes in international situations.”
+
+The addendum made here is for changes to also be approved when companies have ‘serious difficulties in securing raw materials due to war, infectious diseases, natural disasters, etc.‘.
+
+“This will improve the chances for food production in South Korea to proceed smoothly even in times when the supply of imported raw materials is unstable,” she added.
+
+“We are also implementing changes to the processes for online orders from overseas food manufacturers – One of these is our new overseas cyber mall for food imports, which deals with directly delivering products from overseas manufacturers to consumers or stores.
+
+“This will help to reduce costs such as delivery fees as well as clearly manage these, which will in turn help to strengthen the safety management of food directly purchased form overseas.”
+
+**Picture perfect**
+
+Steps have also been taken to upgrade the safety management of incoming food imports, specifically regarding images submitted of said products in order to ensure these are compliant with requirements.
+
+“At present, importers are already required to submit product images when reporting their imports, but so far no specific standards have been set for these, resulting in missing information or hard-to-view photos, making inspection difficult,” she said.
+
+“We are implementing mandatory detailed criteria regarding information that must be included in these product images, in order to improve the accuracy and efficiency of food import inspections.
+
+“Some criteria will include photos in natural colouration to confirm Korean labelling is present, labelling of the export country of origin, date that the photo was taken and so on, with an emphasis on inclusion of the main display and information labelling of the front of the product as well as any minimum packaging units.”",www.foodnavigator-asia.com,2025-04-09,15,South Korea launches ‘preparation plan’ to manage potential food supply disruptions,article,0.009961337604,24,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/08/anz-focus-aussie-supermarket-inquiry-fonterra-financial-results-suntory-biotics-and-more/,true,"Reports on multiple specific events, including an inquiry, financial results, and regulatory proposals, in a news-style format.","ANZ Focus: Aussie supermarket inquiry, Fonterra financial results, Suntory biotics and more","Aussie supermarket inquiry, Fonterra financial results, Suntory biotics and more feature in this edition of ANZ Focus.","More grocery competition is required within the Australian grocery sector in order to break the ‘oligopoly’ currently led by Woolworths and Coles, but the barriers to entry may be too high.
+
+An inquiry was directed by the Australian Government in January 2024 to the Australian Competition and Consumer Commission (ACCC), and the final report was recently published.
+
+One of the main findings of this report was the conclusion that the local supermarket industry is ‘highly concentrated’, with the ACCC putting Woolworths market share at 38% of supermarket grocery sales and Coles at 29% - large numbers compared to closest competitors ALDI at 9% and Metcash (which supplies to independent stores) at 7%.
+
+“In economic terms, this is an oligopolistic market structure in which Coles and Woolworths have limited incentive to compete vigorously with each other on price,” the commission said via formal documentation on the report.
+
+“Grocery prices in Australia have been increasing rapidly over the last five financial years - Most of those increases are attributable to increases in the cost of doing business across the economy, [however] ALDI, Coles and Woolworths have also increased their product and EBIT margins during this time.
+
+New Zealand dairy co-operative Fonterra has seen strong growth in South East Asia but also a significant decline in China, resulting in a decrease in profits for the first quarter of its FY2025.
+
+Fonterra recently announced its Q1FY2025 financial results, reporting a small 1.92% increase in revenue to NZ$5.2bn (US$2.99bn) but a close to 24% drop in profits after tax to NZ$263mn (US$151.2mn) from NZ$346mn (US$198.9mn) the previous year.
+
+The firm attributed this to a variety of factors including lower sales volumes due to a ‘strong finish’ in FY2024, higher milk costs affecting margins, as well as digitalisation efforts.
+
+“Profit after tax in this quarter is down on the prior year due to lower sales volumes that reflect our strong finish to FY2024 and therefore lower FY2025 opening inventory [to be sold in this quarter],” CEO Miles Hurrell told the floor during the firm’s most recent investors’ meeting.
+
+“It was also affected by gross margins being impacted by the rate of increase in milk costs at the end of FY2024, relative to in-market price increases; as well as increased operating expenses driven by a planned NZ$31mn (US$17.8mn) increase in IT and digital transformation spend.”
+
+Ingredient stability, more science and greater consumer understanding are fuelling the the rapid growth of probiotic, prebiotic and other biotic drinks in APAC, claims beverage giant Suntory.
+
+Functional products have seen some of the most rapid growth within the food and beverage industry in recent years, and one of the most successful categories have been those enriched with biotics, whether probiotics, prebiotics, postbiotics or synbiotics.
+
+The beverage category has seen some of the most advanced innovation in this regard, with science advances and new tech playing a major role.
+
+“Within the functional beverages sector, I think particular attention has definitely been given to areas such as probiotics and postbiotics, and this shift is being driven by a few key factors,” Suntory Oceania Senior Manager of Scientific and Regulatory Affairs Dr Lesley Stevenson told FoodNavigator-Asia.
+
+“The first is definitely the advancement in technology surrounding these ingredients, which has translated to these being able to be more efficiently added into non-alcoholic drinks whilst still able to remain stable within these drinks and deliver the benefits they are supposed to.”
+
+Food Standards Australia New Zealand (FSANZ) is proposing new caffeine regulations for retail foods to mitigate overconsumption risks among vulnerable groups.
+
+This involves potential amendments to the Australia New Zealand Food Standards Code (the Code) to protect vulnerable groups that include pregnant women, children and athletes.
+
+As part of the review process, FSANZ is undertaking public consultation from 4 March to 15 April 2025, 11.59pm (AEST).
+
+FSANZ is proposing two new prohibitions – food for retail sale must not be caffeine, and all food for retail sale must not contain caffeine as an ingredient or a component.
+
+These prohibitions will not apply to the following, which are currently “expressly permitted by the Code” to be sold via retail – formulated caffeinated beverages, cola-type drinks and, if approved, formulated supplementary sports foods.
+
+FSANZ is also proposing that formulated supplementary sports foods may contain caffeine up to 200mg in a one-day quantity, with consumption directions specified on the product label.
+
+Kiwi mixer brand Good Cocktail, which had enjoyed a boom on the back of the low-2-no trend, is now pivoting its strategy to focus on the alcohol sector.Shifting focus to this market segment is practical as spending has dropped for non-alcoholic beverages, said Good Cocktail co-founder Rhona MacKenzie.
+
+MacKenzie declined to reveal the percentage drop in sales, but said that it is “not good”, though she is staying optimistic that the firm can weather the storm.
+
+Good Cocktail, founded in 2018, initially thrived in the growing non-alcoholic mixer market but is now adapting to stay afloat.
+
+*“We have to reframe ourselves to stay alive. When we first launched the brand everyone was talking about non-alcoholic gin, non-alcoholic spirits, non-alcoholic everything, so we fitted ourselves there.*
+
+*“But now, we’re exploring the shift in focus to being a quality mixer for alcohols. To be clear, we’ll never add alcohol to our products – we’re a mixer brand, and that’s what we’ll always be,” *said MacKenzie.",www.foodnavigator-asia.com,2025-04-08,16,"ANZ Focus: Aussie supermarket inquiry, Fonterra financial results, Suntory biotics and more",article,0.01382682478,37,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/LM64IU54IZCMRMCQMVJY4BC4MM/,true,"Reports on specific developments in the food industry in China, including company announcements and market trends.",聚焦中国：对清洁标签产品、散养鸡蛋、植物基创新等的需求,本期“聚焦中国”重点探讨市场对天然和功能性成分日益增长的需求、大型零售商转向散养鸡蛋、STARFIELD 最新的植物基零食项目等。,"举例来说，清洁标签概念在整个亚洲发展迅速，但中国消费者对天然产品和合成产品非常敏感，有时甚至持批评态度。
+
+Barentz 亚太区首席执行官 Marc Duchene 表示：“过去一年，中国市场对清洁标签和天然产品的需求迅速增长，无论是色素、香料、添加剂还是其他方面。传统上，我们一直认为中国市场更加看重口感，但现在这个话题的重要性已经等同减糖和代糖了。”
+
+中国各大鸡蛋生产商，如土大妈和 Happy Egg 此前曾承诺增��散养鸡蛋的供应，甚至彻底改变鸡蛋生产方式，这一运动也得到了各大政府部门和当地消费者的支持。
+
+最近，这种支持又上升了一个层次：全国零售巨头 Ole 超市宣布承诺在未来 10 年内改革其鸡蛋供应。
+
+食品科技公司 STARFIELD 正在与肯德基、瑞幸咖啡和全家等主要品牌合作，以此来扩大其中国市场业务范围。
+
+最近的合作项目包括公司最新的植物基薯片以及茉酸奶。茉酸奶是一家专营酸奶冰沙的特许经营品牌，在中国一线城市开设了 1,500 多家门店。此次合作的目的是为消费者提供互补的饮料和零食体验。
+
+生物合成是指利用微生物作为“工厂”来生产最终产品（如营养物质，包括蛋白质、碳水化合物、维生素等）的工艺。
+
+虽然生物合成本身并不是新工艺，但中国目前正在大力推动将此工艺全面发展为食品工业的成熟生产解决方案，这一运动由学术和工业研究机构牵头，并得到政府的支持。
+
+中国市场未来的食品和饮料创新应融入超本地化元素、浓郁的香气或重塑知名经典食品，才能与中国消费者“灵敏”的味蕾产生共振。
+
+凯爱瑞中国市场总监 Helen Tang 表示：“与世界其他地区相比，中国是一个独特的市场，首先是因为我们拥有庞大的人口规模，因此与其他地区相比，需求会更大；更重要的是，中国消费者的味蕾确实更为灵敏。”",www.foodnavigator-asia.com,2025-04-14,10,China Focus,article,0.004890512164,18,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/22/japan-tightens-dairy-governance-process-to-improve-standardisation-probiotic-fortification-safety/,true,Reports on a specific real-world event (new dairy rules in Japan) with news-style reporting,"Japan tightens dairy rules to improve standardisation, probiotic fortification safety","Japan has enforced new rules for dairy products, including condensed milk, powdered milk and products containing non-milk ingredients.","This was announced by the local Consumer Affairs Agency (CAA) after Japan transferred the administration of national food safety standards from the Ministry of Health, Labour and Welfare (MHLW).
+
+“Any food firms who wish to obtain approval for the type and mixing ratio of ingredients from non-milk or non-dairy origin to be used in powdered milk or liquid milk must now submit an application using [the specified Form 1] together with relevant documents via post or email to the Food Sanitation Standards Inspection Division,” CAA said via a formal statement.
+
+“It is now mandatory for the documents to contain the following: Name and address of the manufacturing facility (All facilities must be listed if the product is manufactured at multiple locations); Product name; Reason for seeking approval; Information on the ingredients used in the product and the mixing ratios; Safety documentation on any non-milk or non-dairy ingredients; A copy of the contract with contract manufacturer (if applicable).
+
+“For all products containing probiotic ingredients, additional documentation is required to ensure food safety.”
+
+Probiotic strains here are considered one of the major ‘non-milk ingredients’ in question here, regardless of concentration.
+
+The major products expected to be impacted by these new requirements are functional foods and drinks fortified using probiotics, as well as infant formula developed with probiotics.
+
+“Food safety is the primary concern here, and for infant foods or formula strains must be of the genus Bacilus subtilis and the genus, species and strain must be genetically identified for safety,” CAA added.
+
+“For all foods, the probiotic bacteria must have antibiotic resistance that is comparable or less than that found in other strains of the same species, the amount of D-lactic acid produced must be equivalent to other strains, and no harmful secondary bile acids must be present.
+
+“Consumption tests must be conducted in advance with no safety issues found, and post-marketing surveillance of foods, beverages or infant formula containing the probiotics must be conducted in both Japan and overseas with no health hazards identified after ingestion.”
+
+Probiotics were not the only ingredients of focus in this announcement – it also encompassed various additives used in condensed milk and general milk powders, with manufacturers also required to submit similar information via a similar process as that for probiotics.
+
+“All manufacturers of condensed milk or milk powders that utilise additives will be subject to the updated procedure – concerned products include unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder and sweetened milk powder,” said CAA.
+
+“That said, all products that had received approval on or before February 28, 2025 will be considered already approved, and can continue business as usual until further notice.
+
+“A list of approved products will be made available on the CAA website, which allows for greater consumer visibility and process transparency.”
+
+**Affected probiotic dairy products**
+
+In addition to infant formulas that contain probiotics, any functional foods (using powdered milk) and drinks for general consumption, that are made with a dairy base and contain probiotics for health benefits, will also be subject to this revised procedure.
+
+Some examples from major brands would include Kirin’s iMuse branded line of probiotic dairy drinks containing the lactic acid bacteria LC-Plasma as well as the globally popular Yakult probiotic drink.",www.foodnavigator-asia.com,2025-04-22,2,"Japan tightens dairy governance process to improve standardisation, probiotic fortification safety",article,0.01025419226,26,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/25/pre-diabetics-on-the-rise-in-south-korea-with-two-in-five-adults-affected/,true,Reports on a specific real-world event (rise in pre-diabetes cases) with news-style reporting,Pre-diabetes on the rise in South Korea: Almost half of all adults affected,"Pre-diabetes among adults in South Korea soared from 27.1 per cent in 2015 to 46.7 per cent in 2022, according to newly-released nutrition data.","South Korea’s Ministry of Food and Drug Safety (MFDS) recently highlighted a worrying trend of rising pre-diabetics and hypertension rates in the country. It has developed a customised nutrition guide to help individuals control their diet and prevent the onset of diabetes.
+
+Two in five of the adult population (46.7 per cent) were “pre-diabetic” as of 2021, which the MFDS described as a “high” rate, based on findings of the National Health and Nutrition Survey published in December 2023.
+
+Back in 2015, the prevalence of pre-diabetic was lower at 27.1 per cent, or nearly three in 10 adults.
+
+The number of actual diabetic adults also increased from 10.2 per cent in 2015 to 13.2 per cent in 2021.
+
+“Recently, the number of patients with chronic diseases such as diabetes and hypertension has been increasing due to various causes.
+
+“In particular, the rate is high, with 4 out of 10 adults being in the pre-diabetic stage, and it is known that between five and eight per cent of people with impaired fasting blood sugar can progress to diabetes within a year,” said the MFDS.
+
+One is considered a pre-diabetic when their fasting blood sugar is between 100–125 mg/dL, glycated haemoglobin between 5.7–6.4%, and their blood sugar is between 140–199 mg/dL two hours after oral glucose tolerance test.
+
+The ratio of pre-diabetic adults increases with age.
+
+Based on the National Health and Nutrition Survey 2018-2022 data, the ratio of pre-diabetic adults was the lowest among those aged 19 and 34, with 16.4 per cent of them found to be pre-diabetic.
+
+Among those aged 35 to 49, the rate goes up to 36.9 per cent, and 54 per cent for those aged 50 to 64, and 57.7 per cent for those who are 65 and older.
+
+The MFDS also pointed out that diabetic treatment costed approximately 3.4tr won (US$2.3bn) in 2022, based on data from the National Health Insurance Corporation, in 2023.
+
+It has thus developed a customised nutrition management guide in hopes of improving the eating habits of pre-diabetic adults and prevent the onset of chronic diseases, including diabetes.
+
+**Industry efforts **
+
+Korean companies such as Pulmuone, Korea Ginseng Corp, and CJ Wellcare are some examples that have launched blood sugar management products in the past year in view of growing interest.
+
+In February, Pulmuone Green Juice said it planned to expand its range of low-sugar health functional foods on the back of strong sales of its sugar management product Dangslim X2 launched in August last year.
+
+The tablet and liquid shot dual-format product claims to provide blood sugar care and support intestinal health.
+
+Korea Ginseng Corp, on the other hand, launched in South Korea and China two products targeted at blood sugar management and body fat reduction in recent months.
+
+The products contains red ginseng, which the company has obtained officially recognition from the KFDA for its blood sugar control functionality last year.
+
+A 12-week clinical study funded and conducted by KGC also reported that pre-diabetic adults could benefit from red ginseng supplementation.
+
+The reported benefits include significant reduction in fasting and post-meal blood glucose levels, and an increase in GLP-1 levels.
+
+CJ Wellcare, on the other hand, had launched health functional foods containing corosolic acid extracted from banaba leaves last year, in hopes to tapping on a growing blood sugar management health functional food market.
+
+**MFDS: Customised nutrition guide improved blood glucose levels**
+
+In view of the growing pre-diabetic prevalence, the MFDS has also developed and released a customised nutrition management guide in February this year.
+
+The guide was developed together with the Korean Society of Clinical Nutrition by analysing the 2018-2022 National Health and Nutrition Survey data and the dietary habits and behaviours of 194 pre-diabetic Korean adults between June and October last year.
+
+“The guide suggests dietary guidelines for pre-diabetes by age group (young, middle-aged, older, and elderly), such as recommending that young people (19-34 years old) reduce their intake of late-night snacks, fast food, and convenience foods, and drink water instead of sweet beverages,” said the MFDS.
+
+The MFDS said that by following the guide for eight weeks, the 194 pre-diabetic Korean adults who participated in the guide development process, had seen improvements in their blood sugar levels.
+
+“As a result of applying and evaluating online focused nutrition management using customised nutrition education materials for a total of eight weeks, 38.7 per cent of the pre-diabetic subjects saw improvements to normal blood sugar levels.
+
+“Based on these results, a customised nutrition management guide that can be used by the general public, public health centers, and elderly welfare facilities was developed,” said the MFDS.",www.foodnavigator-asia.com,2025-03-25,30,"Pre-diabetics on the rise in South Korea, with two in five adults affected",article,0.01084896805,34,110,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/mengniu-hopes-to-beat-industry-turbulence-via-premiumisation-asean-driven-growth/,true,Reports on a specific corporate event (Mengniu's financial results and strategy) in a news-style format.,"Mengniu hopes to beat ‘industry turbulence’ via premiumisation, ASEAN-driven growth",Chinese dairy giant Mengniu hopes to overcome reduced local demand with premium innovation and an increased focus on overseas markets.,"Mengniu recently announced its FY2024 full year financial results, reporting a decrease of 10.1% year-on-year in revenue to CNY88.7bn (US$12.2bn) as well as a significant drop of over 95% in profits for the year to CNY224.6mn (US$30.9mn) from CNY4.9bn (US$660.4mn) the previous year.
+
+The firm attributed these declines to the impact of losses incurred by subsidiary Bellamy’s Organic in Australia (estimated at between CNY3.8bn to CNY4bn / US$522.8mn to US$550.4mn) and China Modern Dairy (estimated between CNY1.35bn to CNY1.55bn / US$185.7mn to US$213.3mn).
+
+“Despite facing the challenges of weak domestic demand and industry turbulence [leading to] a negative impact on net profits, adjustments in [the past year] have enhanced stability and improved the visibility of Mengniu’s sustainable and healthy development,” the firm stressed in its final FY2024 financial results press release.
+
+During its most recent investors meeting, Mengniu CEO Gao Fei urged confidence in the company’s long-term growth, reassuring investors that dividends would be allocated excluding these negative impacts at CNY0.509 (US$0.07) per ordinary share.
+
+“Mengniu is now operating on a One Core Two Wings strategy which will focus first on strengthening our six core business units: ambient dairy, chilled dairy, fresh milk, cheese, ice cream and milk formula,” he told the floor.
+
+“We intend to implement more upgrades and innovations to meet diverse and personalised consumer needs, [particularly] in terms of premium, value-added products.
+
+“For instance, in the ambient milk segment we already have a leading position in the market, and have already seen the success of premium products such as with the Milk Deluxe Desert Organic Pure Milk which is milk from the Ulan Buh desert oasis that boasts a pollution-free environment and organic nutrition for the cows.
+
+“To continue this pattern we are expanding the UHT milk category with a lactose-free milk range to increase our consumer base in China; as well as boost innovation and upgrades in the ice cream category.”
+
+Plans for premiumisation and value-addition extends into the ‘Two Wings’ component of the company’s strategy as well – one of the wings focuses on nutrition and health platforms such as Mengniu’s M-ACTION sports nutrition beverage range.
+
+“The other major ‘Wing’ for us is our overseas platforms, where Mengniu has been firmly driving our international business expansion and optimising our overseas brand assets,” he added.
+
+“The Aice ice cream brand has been a key example of success, securing the No.1 Ice Cream Brand title in Indonesia and ranking second in the Philippines ice cream market.
+
+“Mengniu is committed to international growth, and plan to leverage South East Asia as a bridge to more global markets – this will be made possible via our factories in Indonesia and the Philippines which can widen our reach.”
+
+**Cheese expected to grow in importance**
+
+Mengniu also views cheese as an important development space and has made concrete operational changes in 2024 to capitalise on this.
+
+“The cheese market share in China and Asia is concentrating towards leading companies here, and we see that there is significant room to penetrate further,” he added.
+
+“This is why we have integrated the Mengniu Cheese segment within our business, which was recently completed in 2024, in order to drive synergies and improve profitability.
+
+“The plan is to continuously enrich our cheese product portfolio and further consolidate market share in this category, via both B2C and B2B channels.”",www.foodnavigator-asia.com,2025-04-14,10,"Mengniu hopes to beat ‘industry turbulence’ via premiumisation, ASEAN-driven growth",article,0.01026122091,27,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/02/meet-the-judging-panel-for-nutraingredients-asia-awards-2025/,true,"Reports on a specific event (NutraIngredients-Asia Awards 2025) with factual details like judges, categories, and deadlines.",NutraIngredients-Asia Awards 2025: Meet the judging panel,"The NutraIngredients-Asia Awards 2025 are open for submissions, with a total of 17 categories this year, check out our panel of industry experts who will be judging the entries in great detail. ","Submissions are open to ingredients, products, and businesses that are active in Asia-Pacific’s nutraceutical and functional foods and beverages sector.
+
+**The closing date for submissions is on June 16, 2025**.
+
+This year, we have a total of 17 independent judges from across the Asia-Pacific region who will be assessing the entries - with the exception of the NutraChampion and Editor’s Awards, which are judged by the NutraIngredients-Asia editorial team.
+
+The judges are:
+
+- Dr Kalpana Bhaskaran, Temasek Polytechnic
+- Prof Jeyakumar Henry, formerly A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI)
+- Prof Peter Howe, The University of Newcastle, Australia
+- Dr Michael Conlon, formerly CSIRO Health and Biosecurity
+- Assistant Prof Iain Brownlee, Northumbria University
+- Hisaaki Kato, SmoothLink
+- Jeff Crowther, Health Products Association - China
+- Sandeep Gupta, Expert Nutraceutical Advocacy Council (India)
+- John O’Doherty, Complementary Medicines Australia
+- Emma Burchell, formerly Complementary Medicines Australia
+- Dr Wai Mun Loke, Innovprof
+- Michelle Teodoro, Mintel
+- Mike Wakeman, Vitcheck
+- Dave McCaughan, Bibliosexual
+- Deepak Gunvante, DG Associates
+- Gary Scattergood, NutraIngredients-Asia
+- Ting Min Koe, NutraIngredients-Asia
+
+Winners will be announced during our awards ceremony to be held in Bangkok, Thailand, on September 17.
+
+The full list of our award categories is as follows:
+
+**Ingredient of the Year Awards: **
+
+- Ingredient of the Year: Beauty from Within
+- Ingredient of the Year: Botanical
+**(NEW for 2025)** - Ingredient of the Year: Healthy Ageing
+- Ingredient of the Year: Microbiome Modulation
+- Ingredient of the Year: Mind and Mood
+**(NEW for 2025)** - Ingredient of the Year: Sports Nutrition
+
+**Product of the Year Awards: **
+
+- Product of the Year: Beauty from Within
+**(NEW for 2025)** - Product of the Year: Botanical
+- Product of the Year: Immune Support
+- Product of the Year: Microbiome Modulation
+- Product of the Year: Sports Nutrition
+
+**Specialty Awards: **
+
+- Editors Award for Infant and Child Nutrition Initiative
+- Innovations in Women’s Health Award
+- Marketing Initiative of the Year
+**(NEW for 2025)** - NutraChampion
+- Nutrition Research Project
+- Start-up Award
+
+Entry to the awards will be set at a fee of US$249 per entry.
+
+See the NutraIngredients-Asia Awards website for full details on entry criteria and to submit your applications.",www.foodnavigator-asia.com,2025-04-02,22,Meet the judging panel for NutraIngredients-Asia Awards 2025,article,0.007674669326,18,109,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/18/india-focus-lottes-one-india-plan-hul-financial-results-vegan-logo-rules-and-more/,true,"Reports on multiple specific real-world events in the food industry, such as Lotte's plans, HUL's financial results, and new vegan logo rules.","India Focus: Lotte’s One India plan, HUL financial results, vegan logo rules and more","Lotte’s One India plan, HUL financial results, vegan logo rules and more feature in this edition of India Focus.","South Korean food and beverage giant Lotte Welfood is targeting growth in India and high-value product innovation domestically to improve profitability.
+
+Lotte Group recently held its 2025 IR Day to update investors on the business directions that its five major affiliates - Lotte Welfood, Lotte Chilsung Beverage, Lotte Shopping, and Lotte Chemical – would be taking in 2025.
+
+This event was likely a move to quell concerns that arose at the end of 2024, when Lotte was faced a liquidity crisis after poor performance by the Lotte Chemical arm left the company needing to repay some KRW2tn (US$1.4bn) in corporate bonds, a crisis that Lotte averted by offering the Lotte World Tower as collateral and selling various assets.
+
+Lotte has announced various strategies for each of its affiliates, and for Lotte Welfood this includes an increased focus on its India business and high-value product innovation, amongst others.
+
+Hindustan Unilever India (HUL) is hedging its bets on small retail packs and Korean Hallyu wave inspiration for its food business amid subdued FMCG demand in the country.
+
+HUL recently announced its Q4FY2024 results, reporting a 2% sales growth to reach INR151bn (US$1.75bn) in total turnover as well as a 19% year-on-year growth in profits after tax at INR30bn (US$346mn).
+
+Despite these apparently positive numbers, HUL CEO Rohit Jawa warned of negative signs in the FMCG consumer market due to the current economy.
+
+“Total FMCG volume growth has slowed down over the last six months, indicating subdued demand,” he told the floor at the firm’s most recent investors’ meeting.
+
+The Food Safety and Standards Authority of India (FSSAI) has proposed new guidelines requiring all imported vegan foods to carry an official certificate from a recognised authority in the exporting country, specifying compliance with India’s vegan regulations.
+
+The certificate, which serves as proof of compliance with India’s vegan food regulations, must be issued in the format specified in Form I of the proposed amendments.
+
+Vegan food importers must ensure their products meet key compliance standards.
+
+Vegan and non-vegan raw materials must be stored separately. The production line must also be distinct from facilities handling non-vegan ingredients.
+
+India-based Cup-ji is capitalising on the convenience trend with its ready-to-sip beverage cups while eyeing global expansion on the back of UAE gains.
+
+According to co-founder Jay Sotta, the brand is the youth wing of Aditya Trading Company, which owns the Arati Tea brand and exports more than 3m kg of tea per year to over 21 countries.
+
+*“My family has been into the tea business for 100 years. I’m the fifth generation in the business, where we are focusing on innovative hot beverages that can build a consumption habit for tomorrow,” *he told *FoodNavigator-Asia *at Gulfood 2025.
+
+The Food Safety and Standards Authority of India (FSSAI) has proposed mandating a logo on milk products, while calling for more prominent salt, sugar and fat labelling.
+
+It also provided the colour and size specifications for components of the logo, which is a white drop enclosed within a blue square box.
+
+For example, on a front-of-pack display area of up to 100cm square, each side of the square must not be less than 6mm; and the minimum height and width of the drop are 4.56mm and 3mm respectively.
+
+Larger display areas will see minimum size requirements of the logo increase accordingly.",www.foodnavigator-asia.com,2025-04-18,6,"India Focus: Lotte’s One India plan, HUL financial results, vegan logo rules and more",article,0.009614621769,27,108,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/6IKG3OMA6JAYPEIOOZUT2LLIQ4/,true,"Reports on specific policy changes and announcements from various countries, presented in a news-like format.",ポリシー ピック：シンガポールのグルテンフリー、インドの牛乳表示、日本の食肉コンソーシアム,今回のPolicy Picksでは、シンガポールのグルテンフリー、インドの牛乳表示、日本の食肉コンソーシアムなどを取り上げます。,"シンガポール食品庁（SFA）は、グルテンに焦点を当て、成分表示の明確性を向上させる新たな包装済み食品規制を導入した。
+
+シンガポールのStanley Loh 持続可能性・環境大臣は、食品の包装には、「グルテンフリー」、「天然グルテンフリー」または「還元グルテン」という言葉を表示してはならない。ただし、食品の包装にグルテンフリー食品、自然グルテンフリー食品または還元グルテン食品のみが含まれている場合はこの限りではない」と述べた。
+
+インド食品安全基準局（FSSAI）は、牛乳製品へのロゴの義務付けを提案し、同時に塩分、糖分、脂肪の表示をより目立つようにすることを求めている。
+
+これは2025年の食品安全基準（表示と表示）改正規則で提案された3つの改正のうちの1つである。
+
+食品当局はこれらの改正案に関し2月18日から4月20日まで、パブリックコメントを募集している。
+
+韓国の農林畜産食品部（MAFRA）は、食品廃棄物の削減と保存性を向上させるための技術への投資を優先事項として挙げている。
+
+「食品と農業は韓国国民の生活に直接影響を与える分野であるため、（このような厳しい状況の中で）家計経済の回復を助けるためには政府の政策が極めて重要である」
+
+「そのため、今年は国内の家計経済の安定化を優先し、消費者と農家の両方が直面する課題に対処するための集中的な取り組みを実施し、これを上半期の主な焦点とします」と、MAFRAのSong Miryung大臣は正式な声明を通じて述べた。
+
+日本は、2025年度予算115兆5千億円のうち12億円を食肉産業の近代化と再編成に投資すると発表した。
+
+これは、食肉産業の流通構造を改善し、輸出拡大のための生産性をさらに向上させるため
+
+であると、日本の農林水産省は2025年度予算に関する公式声明を通じて述べている。
+
+インドにおける表示規則の改正は、食品事業者のコンプライアンス計画を明確にし、消費者の信頼を向上させると、同国の業界専門家は述べた。
+
+この最新の動きは、2020年に施行された食品安全基準（表示・表示）規則の改正である。
+
+インド食品安全基準局（FSSAI）によると、その目的は、消費者が十分な情報を得た上で選択できるようにする一方で、食品事業者のコンプライアンスを容易にすることである。",www.foodnavigator-asia.com,2025-04-07,17,Policy Picks,article,0.005247350277,22,111,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/28/singapores-altimate-nutrition-debuts-cricket-protein-bars/,true,Reports on a specific event (product launch) with quotes and details in a news-like format.,"Singapore’s Altimate Nutrition debuts cricket protein bars in retail channels, seeks to expand distribution","Singapore start-up Altimate Nutrition has launched its cricket protein bars via both offline and online retail channels, while actively seeking distributors and expanding direct-to-consumer (DTC) sales.","This development has been a long time coming for the firm, having awaited regulatory approval for nearly four years.
+
+After the Singapore Food Agency (SFA) announced the approval of 16 species of insects for consumption in July 2024, Altimate Nutrition kickstarted its production in Thailand, although it took three months before the first batch of products arrived in Singapore.
+
+*“We had to liaise not only with SFA, but also Thai authorities to export the products to Singapore. As the regulation is new, there were several checks to be done on the cricket farm and processing facility, causing the delay. But we are now officially available in Singapore,” *Hiew Yuen Sheng, co-founder and chief operating officer of Altimate Nutrition, told *NutraIngredients-Asia*.
+
+Its debut product is a protein bar that comes in chocolate banana and strawberry flavours. The bars are being sold at a specialty retail shop called Food Folks @ Lau Pa Sat.
+
+*“The reason why we rolled out protein bars first is because Singaporeans generally are very visual consumers. This is seen through our workshops. About 70% to 80% of participants were resistant to eating insects before the workshop. Most would choose to try the protein bar first, followed by whole crickets and silkworms. After tasting the protein bar, we saw a big jump in the number of people who were willing to try crickets.*
+
+*“Right now, our focus is on DTC channels and working with partners to distribute our products, as well as education still. There is importance in that and there is demand. Ever since the approval, schools have been reaching out for workshops, products, and different kinds of educational programmes.”*
+
+Hiew shared that the protein bars have also launched at e-commerce platform Crazybadman, while SnackFirst, an online retailer with a flagship store at One Holland Village, has confirmed their interest.
+
+During the recent Valentine’s Day, Altimate Nutrition collaborated with local cafe Aphrodite to create a new ice cream flavour and waffle using the protein bars. These were made available at the shop for one month.
+
+*“The cafe repurposed our bars to showcase something different, which is exactly what we are seeking for. We hope that more businesses would take this up — repurpose our bars or even cricket protein powder into different bakes and products. *
+
+*“We are definitely looking out for more opportunities, such as events or shops that can offer us some space. Our goal really is for consumers to try us. Honestly, it’s about taking the first step.” *
+
+**Marketing moves**
+
+The firm has observed that its customer base at Food Folks @ Lau Pa Sat mainly comprises office workers in the area and foreigners who visit the shop to buy souvenirs.
+
+*“Previously, we entered Thai supermarkets and did various marketing activities in the country. We have since changed our packaging because we heard from our Thai partners that the locals like products from overseas. Now, there is a ‘A Singapore Brand’ logo on the back of the packaging. *
+
+*“At the moment, our protein bars are sold in Singapore and Hua Hin, and we want to focus on the markets that are available and ready.” *
+
+According to Hiew, the company has engaged with an advertising agency and continued visiting schools to conduct talks, as part of its marketing strategy.
+
+*“That has been our strategy from the start — educating students who become end-consumers eventually. So, our target audience is more of the Gen Zs and younger generation. On social media, we try to make our content engaging and posting regularly on fun facts about insects, their nutritional properties, and how insect protein is sustainable. *
+
+*“Science Centre Singapore is also backing us up. They are buying the products and giving them out at their events, including the Singapore Science and Engineering Fair (SSEF).”*
+
+To increase exposure and product awareness, Altimate Nutrition will be participating in the FHA-Food & Beverage trade show in Singapore this April, and THAIFEX in Bangkok in May.
+
+**Orders ringing in**
+
+While there are competing brands that have gone into supermarket retail, Altimate Nutrition is not heading in the direction just yet.
+
+*“We are in talks with a few players that want to bring us into Cold Storage and FairPrice, but we are reviewing it because as a start-up, we try not to waste our resources as much as possible. We will go in when we are sure [of viability]. *
+
+*“Currently, we are still utilising the Startup SG Founder Grant and we will be raising a round soon. The fund will be mainly used to support our operations, which we are working to streamline, from workshops and sales to packing and delivering,” *Hiew revealed.
+
+As for product development, the focus remains on protein bars for at least this year, with plans to introduce new items from 2026 onwards.
+
+*“In terms of pricing and protein content, we are very competitive with other brands in the market. The one thing that makes us stand out is the ingredients we use. They are familiar [to consumers], and there are no weird ingredients that you can’t read or recognise. *
+
+*“Each bar is priced at SGD4 (USD2.98). Furthermore, bulk purchase is available on our website, so it can go as low as SGD3.20 (USD2.39) per bar. We’ve had orders coming in, which we are very happy about, because it had been silent for the past four years.” *",www.foodnavigator-asia.com,2025-03-28,27,Singapore’s Altimate Nutrition debuts cricket protein bars,article,0.01253628401,33,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/nestle-highlights-home-cooking-and-maggi-brand-as-key-growth-drivers-for-asia-and-oceania/,true,Reports on a specific corporate strategy and performance with quotes and data.,Nestle highlights home cooking and MAGGI brand as key growth drivers for Asia and Oceania,Nestle believes there is significant growth potential for its flagship Maggi brand by tapping into home cooking solutions and smaller meals.,"MAGGI is well-known worldwide as an instant noodle and cooking solutions brand, and its level of recognition is particularly strong in what Nestle calls Zone Asia, Oceania and Africa (AOA) which contains the entire Asia Pacific region as well as Africa.
+
+“MAGGI is for us a powerhouse in Zone AOA, with unmatched presence across 113 countries and our data indicating products being used in some 297 million households here,” Nestle Zone AOA CEO Remy Ejel said.
+
+“Its brand power is very much rooted in local culture and local R&D expertise and manufacturing – MAGGI has the number one market share in important markets such as India, Malaysia and more.
+
+“This has laid down very solid growth foundations for the brand to accelerate growth even further, which Nestle has been doing by making strategic choices [to] grow the Cooking Solutions and Small Meals categories under MAGGI.”
+
+As part of its Cooking Solutions strategy in APAC, Nestle has tapped on demands for stronger value and localisation in each product, resulting in customised products for different markets under the MAGGI brand.
+
+“For instance, in India we have the Masala-ae-Magic range of ready-to-cook masala products which have been fortified with minerals like iron, iodine and vitamin A; whereas in the Philippines there is the Magic Sarap All-in-One Seasoning fortified with iron,” he said.
+
+“These products not only drive fortification but also help to establish new meal moments for consumers to use MAGGI products.
+
+“We also have different products in Oceania as we know that consumers in different markets see value differently, so in Australia for instance we have an air-fryer range to cater to the rising number of consumers using air fryers to cook at home; as well as a range of plant-based products as there is high demand for this here.
+
+“This flexibility in order to offer consumers more value per meal is very important in order to achieve higher realisation in the market.”
+
+The other MAGGI strategy of accelerating small meals also leverages Nestle’s capability to localise products and enhance value, particularly within MAGGI’s traditional instant noodles category.
+
+“Local tastes and flavours are very important in the MAGGI instant noodle category, including in key markets Malaysia which has the Maggi Hot Cup range, and India with the 2-Minute Noodles range,” he added.
+
+“We have been strongly driving the penetration of instant noodles as a major small meals option in various AOA markets since 2019 with particular success in India which grew 500 base points from 2019 to 2023, and Malaysia which grew 400 base points in the same time.
+
+“We are also working on expanding this success to more new markets, and believe that this can be done by offering consumers added value as well – one example has been in India where we launched the Nutrilicious and Happy Bowl ranges made using ingredients like atta and oats to increase nutrient value.
+
+“The other way is by offering differentiated textures and flavours, such as Korean ramen noodles or Tom Yum noodles in Malaysia.”
+
+**Growth is in Food**
+
+Food is the biggest category that Nestle has participation in, with many brands in its portfolio beyond MAGGI.
+
+“This enormous participation offers us growth headroom, and we have unmatched reach and scale in various emerging markets,” he added.
+
+“In addition to MAGGI, we also have the global number one dairy culinary brand Carnation as well as China’s number one bouillon brand Totole in our portfolio.
+
+“We will continue to zoom in on emerging markets based on these strengths, as these are accretive profitable growth drivers across the cooking solutions, small meals and prepared meals segments that Nestle Food covers.”",www.foodnavigator-asia.com,2025-04-07,17,Nestle highlights home cooking and MAGGI brand as key growth drivers for Asia and Oceania,article,0.01044659292,29,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/japan-focus/,true,"Reports on multiple specific real-world events (rice crisis, price hikes, Kirin's strategy) in a news-style format","Japan Focus: Japan’s rice crisis, controlled food price hikes, Kirin’s 2025 strategy, and more","This edition covers Thailand’s rice export push amid Japan’s crisis, government plans to manage food price hikes, Kirin’s shift toward low- and no-alcohol beverages, and more.","Thai trade officials are hoping to cash in on Japan’s rice supply challenges and subsequent price hikes that have hit consumers hard.
+
+Thailand already exports approximately 300,000 tonnes of rice to Japan each year, accounting for around 43% of its import share.
+
+However, with ongoing concerns around the long-term viability and efficiency of the Japanese rice sector, Thai officials see considerable scope for this to increase.
+
+Japan, like many other markets worldwide, has felt the impacts of rising production and logistic costs in recent years, further compounded by inflationary pressures and poor currency exchange rates.
+
+The government has found that these more of these rises in costs will be passed on to consumers this year, so has announced that a mechanism to control these hikes will be introduced.
+
+Kirin Brewery is Kirin Holding’s brewery arm and is best known for popular beers under its eponymous branding such as Kirin Lager in the standard beer sector, and Kirin Tanrei happoshu, in the low-malt beer segment.
+
+The brewery has announced a renewed focus on developing more low-alcohol and non-alcoholic beverages within its portfolio, after the traditional beer sector hit a 17-year high in 2024.
+
+The Japanese government is setting permitted levels of so-called ‘forever chemicals’ in mineral water, with standards set to mirror those of tap water.
+
+‘Forever chemicals’ refer to chemicals from the perfluorinated chemicals group (PFCs) that were christened as such due to incredibly high stability and difficulty of breaking these down in the environment.
+
+Japan has made a roaring start to its plans for international food trade in 2025 with the announcement of a new collaboration with Australia as well as six new successful Geographical Indications (GI) registrations.
+
+The East Asian nation has long been on the quest to boost its international trade and particularly food export routes, having previously set a JPY5tn goal to hit by 2030, but hit various snags along the way in 2024 including the China ban on its seafood linked to its Fukushima wastewater release project.",www.foodnavigator-asia.com,2025-04-07,17,Japan Focus,article,0.007510334568,19,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/04/trend-tracker-low-and-non-alcoholic-drinks-ready-to-sip-tea-clean-eating-and-more/,true,"Reports on multiple specific developments in the food and beverage industry, including company strategies and market trends.","Trend Tracker: Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more","Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more feature in this edition of Trend Tracker.","Kirin Brewery has announced a renewed focus on developing more low-alcohol and non-alcoholic beverages within its portfolio, after the traditional beer sector hit a 17-year high in 2024.
+
+In 2024, the firm announced that the overall beer market in Japan saw standard beer account for over 55% of the total market for the first time in 17 years.
+
+The standard beer sector benefitted from tax cuts, while the overall category was buoyed by and the introduction of products like happoshu and New genre (no-malt beer) to the market.
+
+Given this positive growth, Kirin Brewery believes this is the right time to refocus its energies on areas of importance in the market.
+
+“Total 2024 beer sales were 111.8 million cases, and our mainstay KIRIN ICHIBAN saw positive growth thanks to the effect of a brand renewal,” Kirin Brewery stated via a formal statement.
+
+India-based Cup-ji is capitalising on the convenience trend with its ready-to-sip beverage cups while eyeing global expansion on the back of UAE gains.
+
+According to co-founder Jay Sotta, the brand is the youth wing of Aditya Trading Company, which owns the Arati Tea brand and exports more than 3m kg of tea per year to over 21 countries.
+
+*“My family has been into the tea business for 100 years. I’m the fifth generation in the business, where we are focusing on innovative hot beverages that can build a consumption habit for tomorrow,” *he told *FoodNavigator-Asia *at Gulfood 2025.
+
+Cup-ji’s ready-to-sip beverage cup won the Best Packaging and Design category at the trade show’s Innovation Awards this year.
+
+These cups come in three variations, namely Karak or chai tea (original, masala, cardamom, saffron, ginger, lemongrass), coffee (cappuccino, mocha, hazelnut, vanilla), and hot beverages (hot chocolate, turmeric latte).
+
+Dubai-based snacks firm SMITHS is pursuing a bigger share of the Asian market by banking on its long brand history, and introducing products that are cleaner and tapping on evolving flavour trends.
+
+Today, SMITHS claims to be a leading snacking brand in the Middle East, with ambitions to build a bigger presence in the Asian market.
+
+*“We make potato chips that are made from 100% potato. The best-performing ranges are Square Crisps and Baked Corn. We have classic flavours like curry, and salt and vinegar, and newer ones like tomato. In Asia, the Qrakers line does very well.*
+
+*“At Gulfood, one of our biggest launches is the Honey Butter flavour for Baked Corn. It has a sweet and savoury taste designed with Asian markets in mind. We will be expanding this flavour line very soon,” *Nadir Saigol, CEO of SMITHS Saigol & Gulf, told *FoodNavigator-Asia*.
+
+While the honey butter craze first sparked in South Korea and subsequently spread across Asia, Saigol said that the flavour has also gained traction among Middle Eastern consumers.
+
+Industry experts from Mars, Lotte and Agthia share their strategies for success in APAC’s thriving confectionery sector.
+
+APAC confectionery is one of the most varied in the world, with different cultures having their own specialities, such as traditional kuih desserts in Malaysia, sweet treats like jalebi in India, and traditional Japanese confectionery termed wagashi, in addition to standard sweets, candies and jellies.
+
+According to 2024 data from Euromonitor, confectionery was the second largest snack category in Asia covering 33.4% of the market (behind savoury snacks which held 35.1% of the snacking market), and price growth in this sector has been outpacing other categories.
+
+Multiple confectionery leaders in the region have highlighted a need to focus on key drivers such as healthier innovation and adaptability in order to secure a piece of this pie.
+
+Upcoming food and beverage innovation in China should incorporate hyperlocal elements, strong aromas or radical reinventions of well-known classics to resonate with China’s ‘sensitive’ taste buds.
+
+It is a well-known fact that consumers in China have some of the most exacting taste buds in the world driven by the wide range of cuisines available in the market, and the unusually rapid rate of innovation in the country.
+
+This means that food and beverage first need to go the extra mile to cut through the noise.
+
+“China is a unique market compared to the rest of the world, and this is firstly because we have such a large population leading to increased demands compared to other regions; but more importantly because consumer taste buds here are truly more sensitive,” Kerry China Marketing Director Helen Tang told *FoodNavigator-Asia* at the recent Food Ingredients China (FIC) 2025 show in Shanghai.",www.foodnavigator-asia.com,2025-04-04,20,"Trend Tracker: Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more",article,0.01216615738,34,116,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/16/cell-cultured-coffee-firm-eyes-asia-for-large-scale-launch/,true,"Reports on a specific development (cell-cultured coffee) by a food tech firm, with quotes and details.",Cell-cultured coffee: Food tech firm eyes Asia for large-scale launch to combat supply chain woes,"Cell-cultured coffee could address pricing, quality, and other supply chain inefficiencies in Asia, says Singapore foodtech firm Another Food.","The firm is leveraging plant cell culture to optimise coffee production, significantly shortening the harvest cycle. It aims to produce a harvest every 14 days – roughly 20 times faster than traditional farming.
+
+“A small coffee farm typically produces around 800 kilograms of coffee per year. Using our technology, we could scale up to 15 to 20 tonnes annually,” said CEO Stéphane Chen.
+
+He hopes to also establish a genetic bank that includes a diverse range of coffee species and varieties, which can be propagated using cell culture technology.
+
+The firm is also developing a genetic bank of diverse coffee species, from mainstream Arabica and Robusta to lesser-known varieties at risk of extinction, such as Liberica, which is grown primarily in Malaysia and some parts of Indonesia, said Chen.
+
+Additionally, the firm is focused on refining its technology to reduce production time while enhancing flavour and overall quality.
+
+**Nature-identical coffee from plant cell culture**
+
+The process begins with selecting tissue from specific coffee plant varieties. This tissue is cultivated in a proprietary liquid medium, allowing it to develop into a callus – a mass of plant cells that can grow into new tissue, similar to stem cells in animals.
+
+The callus is then transferred into a bioreactor, where it is immersed in a nutrient-rich liquid that mimics soil conditions, providing the necessary vitamins and minerals for growth. As the cells multiply, they form a biomass, which is harvested once it reaches maturity.
+
+To produce coffee powder, the biomass undergoes downstream processing, including drying, grinding, and roasting. The final product can then be brewed like conventional coffee.
+
+However, Chen clarified that the firm does not use genetic modification. Instead, a proprietary technique is used to produce nature-identical coffee that is consistent in terms of quality and flavour, with enhanced nutritional value, without the negative environmental impact.
+
+“We don’t use any genetic modification in our process because it would make the process more complex in terms of regulations and acceptance. If we did, it would be much easier to manipulate flavour, acidity, and other characteristics.
+
+“Instead, we use our own proprietary techniques to control culture conditions and the media in which the cells grow. This is the first step – ensuring we have a high-performance coffee cell line.
+
+“The second step is roasting. In traditional coffee production, roasting plays a significant role in shaping the final aroma and flavour. The same applies to our process. Once we achieve the desired profile at the cellular level, we can fine-tune the taste through roasting.
+
+“For example, a darker roast enhances nuttiness and bitterness, while a lighter roast brings out more acidity and sweetness. This approach mirrors conventional roasting techniques,” said Chen.
+
+He adds that this is a novel coffee production process in Asia, and he anticipates that Another Food will be the first to launch cell-cultured coffee in the region.
+
+The firm is interested in Thailand and Malaysia, as these countries offer strategic advantages, such as proximity to Singapore, lower production costs, and growing biomanufacturing capabilities.
+
+As discussions with potential partners are ongoing, Chen declined to disclose specific brand collaborations.
+
+“We’ll start in Singapore, as that’s where we’re based. Singapore is one of the leading hubs for food innovation, with a strong regulatory framework for novel foods. This allows us to move faster toward commercialisation.
+
+“That said, Singapore is a small market, so we’re already working on expansion plans for other regions. Our priority is Asia at this point, targeting established coffee markets where there’s clear demand for coffee,” said Chen.
+
+The firm is also considering markets in China, Japan, South Korea, and potentially the US.
+
+The ultimate goal is to enhance supply resilience, fix market gaps, and correct prices across the industry, said Chen.
+
+**Tackling the root cause**
+
+“The coffee industry faces mounting challenges, including inconsistent yields, reduced quality, and the urgent need to meet sustainability goals. The key issues to tackle are unsustainable coffee production, scarcity of coffee, and price surges,” said Chen.
+
+However, rather than reacting to specific supply chain issues such as production efficiency and price, Chen believes in solving the root of the problem.
+
+The price issue, for example, is a consequence of deeper challenges in the industry.
+
+“The price problem, for example, is a result of what is happening right now – the coffee supply chain has not changed much for more than a hundred years. Which is why I describe our technology as an innovation in how coffee is produced today.
+
+“By producing coffee sustainably, we can fill gaps like supply shortages. As supply stabilises, prices will naturally correct themselves.
+
+“The recent price hikes have been driven by supply shortages. Last year, we saw historically high prices due to a deficit caused by droughts in Brazil and Vietnam,” said Chen.
+
+The plant cell culture technology has the potential to address these issues, which are also affecting other crops besides coffee.
+
+“Beyond coffee, our technology is versatile and can be applied to various plant crops. This allows us to explore other commodities facing similar climate challenges, such as cacao and other high-value crops, as part of our product diversification strategy,” said Chen.",www.foodnavigator-asia.com,2025-04-16,8,Cell-cultured coffee firm eyes Asia for large-scale launch,article,0.01307462797,39,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/25/palm-oil-paradox-realistic-approaches-and-not-silver-bullets-needed-in-global-vegetable-oils-market/,true,Reports on a specific event (ICOPE 2025) and presents expert opinions on the vegetable oils market.,Palm oil paradox: ‘Realistic’ approaches and not silver bullets needed in global vegetable oils market,"Markets worldwide need to put their faith in ‘realistic’ approaches for the vegetable oils market as opposed to seeking out silver bullets, as the stability of the global food supply hangs in the balance, according to industry experts.","This was the argument put forth by International Union for Conservation of Nature (IUCN) Oil Crops Task Force Chair Erik Meijaard during the recent International Conference of Palm Oil and Environment (ICOPE) 2025, based on the IUCN report *Exploring the future of vegetable oils* published in 2024.
+
+“The first thing to remember is that vegetable oils are not optional additions to the human diet, but indeed an essential source of saturated and unsaturated fats that make up part of a healthy diet,” he told the floor.
+
+“As such, the larger the population grows, the more oil is going to be needed, and between 2021 and 2030 it has been estimated that an increase of about 33 million tons of vegetable oil will be required to meet nutritional needs and demands.
+
+“At present, vegetable oil covers some 543 million hectares of land worldwide, which is about 37% of all agricultural land – this is not referring to any single vegetable oil crop e.g. palm oil, but all oil crops including sunflower, rapeseed, corn and so on.
+
+He agreed that palm oil currently presents a paradox in that many past practices were not the best due to lack of education and funding and other reasons, but that it is an undeniable fact that there is no good substitute which is more sustainable at the moment.
+
+“Many western markets view palm oil in black and white, and are polarised to the idea that palm oil is evil somehow – this is not true as the situation is far more complicated,” he said.
+
+“Looking at this from a yields point of view, the data shows that if we attempt to swap out palm oil for alternatives, and to provide sufficient quantities to feed the world by 2050, this will mean needing to dedicate more than 200 million more hectares of extra land to oil crops, which is far from a sustainable move.
+
+“Our report has also found that at 28.9 million hectares (mha), palm oil is actually not the oil crop taking up the most land – corn uses 205.9 mha, soybean 129.5mha, rapeseed 36.7mhs, groundnuts 32.7mha and sunflower seeds 29.5mha.
+
+“It is also notable that there is very little mentioned about groundnuts/peanuts in literature anywhere in the world despite the large amount of land it takes up – which shows that no one is really asking many questions about this sector.”
+
+In terms of solutions given the current situation, Meijaard urged global markets to look more closely at agricultural practices as opposed to the crops themselves.
+
+“There really are no good or bad crops, only good and bad practices,” he said.
+
+“It is not the crops that are creating problems, but the management, and all crops can be managed well or managed badly – so we need to focus on what good management really means as opposed to thinking of eradicating any one food source completely.”
+
+**Being realistic**
+
+He also urged administrations to be more realistic in making choices, and the report highlighted the potential consequences of refusing to go down the realistic route.
+
+“We considered some scenarios for the future of vegetable oils, using extreme scenarios to suggest clear implications and alternative futures such as what would happen if all countries tried to achieve self-sufficiency through domestic production?” he said,
+
+“For this scenario in particular, it would probably be a bad idea [especially for non-producer markets like Europe], as in the next 10 years, it would like have a massive fat gap (short fall in availability).
+
+“As such, we can see that scenarios such as this are not really very realistic in terms of implementation, and why there is a need for realistic, nuanced solutions as opposed to silver bullet ones.”",www.foodnavigator-asia.com,2025-03-25,30,Palm oil paradox: ‘Realistic’ approaches and not silver bullets needed in global vegetable oils market,article,0.0105146297,27,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/24/cornitos-eyes-gen-z-market-in-asia-and-the-middle-east-with-bold-and-trendy-flavours/,true,"Reports on a specific corporate action (new product launch) with details and quotes, in a news-style format","Big, loud flavours: Indian snack brand goes bold and quirky for Gen Z in Asia and the Middle East",Indian snack brand Cornitos is eyeing Gen Z market in Asia and the Middle East with “bold and trendy” flavours for its latest snack line Crusties.,"The firm’s latest crunchy snack range is made from rice and corn grits and potato flakes.
+
+It comes in a mix of trending flavours inspired by globalisation and K-pop, and traditional favourites like sour cream & onion.
+
+According to Cornitos director Shobhit Agarwal, hot and cheesy flavours are leading the way across multiple food categories, and Cornitos is capitalising on this trend with a mix of familiar and innovative options.
+
+“If you look at the current market trends, Korean flavours, in particular, have gained significant traction in India, largely due to globalisation and the growing influence of Korean pop culture. Because of streaming platforms like Netflix, Indian consumers are more aware of global food trends than ever before.
+
+“We want to tap into this trend while offering something unique. For example, we chose Fiery Peri Peri was chosen because spicy, bold flavours, like flaming hot variants, are currently trending among younger consumers. Our strategy revolves around ‘loud crunch and loud flavours’ to ensure that Crusties will stand out in the market,” said Agarwal.
+
+He also highlighted the need to retain classic flavours – such as cheese and sour cream & onion – and offer something unique at the same time to ensure there’s something for everyone.
+
+For example, the Honey Chilli Potato Puff, is something that hasn’t been seen in the market before, according to Agarwal.
+
+“The Honey Chilli Potato Puff brings an Indo-Chinese food experience into a snack format. Indo-Chinese cuisine is hugely popular in India and even among Indians living abroad, so we saw an opportunity to innovate in this space. We don’t want our snacks to be one-dimensional; we aim to create unique, memorable experiences for consumers,” said Agarwal.
+
+The firm observes similar flavour trends in different market segments, but notes that there are some unique flavour preferences.
+
+**Regional preferences**
+
+The same product can be perceived differently across countries. To address this, the firm makes slight modifications to its flavours to align with local tastes, ensuring better market acceptance.
+
+“Take cheese balls, for example. What an Indian customer prefers in terms of taste might be quite different from what a customer in Singapore, Thailand, or Australia enjoys. Some may prefer a sweeter profile, others spicier, cheesier, or saltier,” said Agarwal.
+
+He adds that spice tolerance and preferences for certain flavours can also differ across regions.
+
+For example, in South East Asia, where consumers enjoy bold, spicy flavours, products with a mix of heat and sweetness tend to perform well.
+
+Conversely, in the Middle East, where many expats from Europe and other regions reside, spice tolerance is generally lower. As a result, cheesier and smokier flavours are more popular in that region, said Agarwal.
+
+The firm develops flavours and products based on market insights gathered directly from its consumer base, leveraging its presence in over 50,000 stores across India and various online platforms.
+
+It is aiming to grow its Gen Z consumer base as investing in a younger audience helps build long-term brand loyalty.
+
+**Capturing the Gen Z market**
+
+Agarwal noted that puff snacks are an impulsive purchase, making them particularly popular among younger demographics.
+
+“We see the highest consumption of extruded puff snacks among kids, high schoolers, and college students. It’s an impulse-driven snack – something you grab without overthinking when you’re in the mood to munch,” said Agarwal.
+
+He adds that the crunch factor is also what makes snacking appealing – Crusties offers this snacking indulgence in a healthier way since they are baked instead of fried.
+
+“Our target audience is already consuming these types of products, and we offer them a healthier alternative. However, we’re not positioning Crusties as a health snack – we’re simply making a better-for-you version of what’s already popular,” said Agarwal.
+
+To appeal to young consumers, the firm designed Crusties packaging in a comic book-style format – playful, quirky, and on-trend with Gen Z’s aesthetic preferences.
+
+The brand is also working on its international expansion, with the UAE and Saudi Arabia set to launch Crusties within the next six months.
+
+Additionally, efforts are underway to introduce Crusties in other APAC regions including Nepal, Singapore and Australia.
+
+Cornitos products are available across major Indian quick commerce platforms, including Blinkit, Swiggy Instamart, and Zepto, as well as on e-commerce sites like Amazon. The brand also maintains a retail presence in trade outlets such as Reliance and More, with distribution spanning 20 to 26 states in India.",www.foodnavigator-asia.com,2025-04-24,0,Cornitos eyes Gen Z market in Asia and the Middle East with “bold and trendy” flavours,article,0.01184319574,35,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/22/jobbie-banks-on-flavour-brand-collabs-to-grow-in-asias-nut-butter-space/,true,Reports on a specific business development (Jobbie's product launch and collaborations) in a news-style format.,"‘Sometimes it just needs to taste good’: Jobbie banks on flavour, brand collabs to grow in Asia’s nut butter space",Malaysian peanut butter brand Jobbie’s recent chocolate almond butter launch and collaboration with global brands including Famous Amos are aimed at boosting its appeal among younger Asians.,"Jobbie’s approach to growth blends indulgent innovation with strategic collaborations. The firm regularly works with well-known brands to create new flavour experiences — a move it says appeals to younger and more adventurous consumers.
+
+One example is its top-selling collaboration with Famous Amos, where crushed chocolate chip cookies are blended into peanut butter. A second partnership is in the works, expected to follow a similar concept.
+
+“The one from our Famous Amos collab is definitely on the indulgent side — it’s rich, and I always recommend having it with vanilla ice cream. It makes a great topping,” said Gerald Tan, Jobbie’s business development manager.
+
+The firm believes in offering something indulgent to feel good and for variety, instead of focusing solely on health-focused creations.
+
+“While we usually lean towards health-conscious products, sometimes you just need something that tastes indulgent,” said Tan.
+
+Such creations are developed with the modern and younger consumer in mind, who are increasingly appreciative of premium products and are health conscious at the same time.
+
+The newly launched chocolate almond butter is also designed to suit children as well, particularly those allergic to peanuts or who find plain almond flavours too intense.
+
+“Kids can be picky – if something tastes too raw or lacks sweetness, they’ll push it away. So we used chocolate as a natural sweetener. There are no added sugars, no palm oil, and still no unnecessary additives,” said Tan.
+
+These recent developments are innovations aimed at differentiating Jobbie from its competitors.
+
+**Unique formulation**
+
+Aiming to be different has been a guiding principle since their founding 10 years ago.
+
+“Peanut butter is just that, so how do we differentiate ourselves? From the start, we already set out to be different by blending peanut skins with the peanut butter, which adds flavour complexity and gives the peanut butter a toasty note,” said Tan.
+
+However, Tan explained that it is crucial to do so at the right proportion – too much of the peanut skin will make the product overly astringent and bitter.
+
+He adds that visually, Jobbie’s nut butters are distinct as well.
+
+“You can see the difference when you compare our peanut butter to others – especially well-known Australian brands, for example. Their peanut butter tends to be lighter, while ours is darker.
+
+“Ours can be considered a dark roast peanut butter. That’s because we roast the peanuts a bit longer to bring out a deeper, more intense flavour. The colour difference is very noticeable,” said Tan.
+
+Jobbie’s unique flavours have found favour in the Malaysian and Singapore market, where its products are priced slightly in the premium range – its almond butter, for example, is around RM28 (USD6.20) for 200 grams.
+
+The company is eyeing regional expansion across APAC, including into the Philippines, where peanut butter is a household staple. According to Tan, cracking these markets will hinge on getting flavour profiles right.
+
+“Flavour is our top priority. Since it’s a food product, it must taste good – that’s paramount. You’ll be number one if you get this right,” said Tan.",www.foodnavigator-asia.com,2025-04-22,2,"Jobbie banks on flavour, brand collabs to grow in Asia’s nut butter space",article,0.009880805281,29,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/thailand-amends-standards-for-fruit-based-spreads-to-align-with-international-requirements/,true,Reports on a specific real-world event (new standards for fruit-based spreads) with news-style reporting,Thailand amends standards for fruit-based spreads to align with international requirements,"Thailand has set new standards for jam, jelly and marmalade fruit-based spreads to align manufacturing with international standards.","Previously, the definition for fruit-based spreads was broadly similar across categories, resulting in products with different fruit content all being described as the same.
+
+The amended standards now mandate manufacturers to hit specific amounts of fruit content, before being allowed to label their items as jams, jellies or marmalades.
+
+“The Ministry of Public Health has determined that it is necessary to amend the previous standards for jams, jellies and marmalades sold in sealed containers in Thailand, in order to be aligned with international standards,” Thailand Minister of Public Health Somsak Thepsuthin said via a formal statement.
+
+“The standards will also differ according to the number of types of fruits that the end-product contains – for general jams and jellies that contain one type of fruit, end-products must contain not less than 35% of fruit by weight in order to label these items as jams or jellies.
+
+“However, this content can be reduced to 25% for products made with blackcurrant, mango, quince, rambutan, redcurrant, rosehip, roselle, rowanberry or sea buckthorn; 20% for soursop or cranberry;15% for banana, guava, jackfruit, sapodilla, cempedak or ginger; 10% for durian; and 5% for tamarind, passion fruit or other fruits with high acidity.
+
+“For mixed products with two types of fruit, the main fruit must make up at least 50% of the overall fruit content – which must still be in accordance with the content specified above. If both fruits make up the same amount, then the final product must be named according to the fruit with the highest fruit pulp concentration.”
+
+This would mean that in the case of a mixed jam containing blueberries (an expensive fruit in Thailand) and mangoes (relatively cheaper) with a higher content of the latter, the end-product would need to highlight mangoes over blueberries as the main ingredient.
+
+This serves to avoid consumer misunderstanding.
+
+Similar standards also apply for mixed jams and jellies containing three types of fruits (with the main fruit content being not less than 33.33% of total fruit content), or four types of fruits (25%).
+
+“If jam and jelly manufacturers wish to highlight their products as having high amounts of fruit pulp, the end-product must not only adhere to the previous requirements but also have no less than 45% fruit content by weight in general (compared to 35% in regular items),” he added.
+
+**Marmalade standards**
+
+For marmalade products, the ministry has specified different standards according to whether these are made using citrus or non-citrus fruits with even stricter requirements for pulp content.
+
+“Marmalade made from citrus fruits must contain not less than 20% by weight of the amount of specified fruit, of which the fruit pulp (endocarp) must be not less than 7.5%,” it stated.
+
+“For non-citrus fruit marmalade, this fruit content must be not less than 30% by weight, with ginger marmalade requiring a higher content of 33%.
+
+“Marmalade jellies on the other hand must contain not less than 20% of real fruit juice by weight in the final product; and the use of flavouring agents are limited to only the type of fruit used or mint, cinnamon and vanilla.”
+
+Labelling standards have also been tightened for the fruit-based spreads category, in order to increase readability and clarity for consumers.
+
+“ Labels must include the name of the jam, jelly or marmalade on the label [and mixed products must] indicate the name of the fruits used in descending order of quantity.”
+
+The new standards have been implemented but manufacturers and importers of jam, jelly and marmalade products have been given 18 months until approximately August 2026 to transition and change their product content and/or labels accordingly.",www.foodnavigator-asia.com,2025-04-14,10,Thailand amends standards for fruit-based spreads to align with international requirements,article,0.01059211569,28,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/22/kewpie-looks-to-expand-focus-beyond-the-salad-bowl-in-asia/,true,Reports on a specific corporate action (Kewpie's expansion plans) in a news-style format,Kewpie looks to expand focus ‘beyond the salad bowl’ in Asia,"Japan’s Kewpie believes that there is a role for its mayonnaise-based sauces in consumption occasions outside salads in Asia, targeting areas such as RTE meals and bakery.","Kewpie is best known for its range of salad dressings, and over the years the firm has innovated widely within this category with ingredients such as sesame, yuzu and wasabi.
+
+Today Kewpie is looking to grow its footprint beyond its core consumption occasion as a salad accompaniment, by innovating new uses for its products into novel areas.
+
+“Kewpie is very established when it comes to being used as a dressing for salads or a condiment for burgers, sandwiches and the like, but we believe there are much wider uses for our products in the market beyond the salad bowl,” Kewpie Singapore Sales Executive Wee Xin Yi told *FoodNavigator-Asia* at the recent Food and Hotel Asia (FHA) 2025 show in Singapore.
+
+“Outside of our conventional strongholds, growth has been particularly rapid in the ready-to-eat meals category - we developed small sachet formats to include with RTE bentos in Japanese supermarket Don Don Donki and other RTE meals in McDonald’s and NTUC FairPrice.
+
+“There has also been strong interest in our sauces as a complementary dip for snacks – this is a strong market in Singapore where a lot of RTE fried foods are things like chicken nuggets, patties and so on which go well with sauces.
+
+“Kewpie sauces can value-add to each of these snacks for consumers who want something beyond the regular ketchup or chilli sauce.”
+
+Kewpie has also conceptualised a novel use for its sauces as a bakery ingredient.
+
+“We have already used one of our salad sauces, the Roasted Sesame Yuzu variant, to successfully replace milk in the making of a pound cake,” she added.
+
+“This is another important example of a novel application, and there has also been significant value addition with this creation due to the sauce itself containing sesame which provides improved aroma; and yuzu which provides a citrusy flavour.”
+
+**Flavour trens**
+
+In line with its innovation efforts, Kewpie is also continuing its creation of new sauce flavours based on consumer trends in the region.
+
+“In general, spicy flavours are much-loved in South East Asian markets like Singapore and Malaysia and we need to cater to those needs,” she said.
+
+“So we already have flavours such as Spicy Tomato Mayo and Chilli Mayo which are convenient, ready-to-use options for those seeking a spicier alternative to just simple mayonnaise for any use.
+
+“We also have a Mayonnaise Base Type which is a B2B product that can essentially be used to create any type of mayo flavour, and we have been experimenting with spicy Chinese flavours such as mala and green peppercorn in line with cuisine-inspired trends.”
+
+**Not all fat is bad**
+
+The firm has also been eager to address common misconceptions regarding mayonnaise consumption due to its fat content, stressing that not all fat is a bad thing.
+
+“The most common misconception we find is that mayonnaise is bad because it is high in fat, but the fact is that fat in moderate quantities is crucial for health and nutrient absorption,” she said.
+
+“This is especially important when looking at oil-based vitamins like Vitamin A, D, E and K – without some fat intake, the body would not be able to absorb these, so in actuality not all oil and fat is bad.”",www.foodnavigator-asia.com,2025-04-22,2,Kewpie looks to expand focus ‘beyond the salad bowl’ in Asia,article,0.009857557149,27,118,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/21/spicy-foods-and-middle-east-sales-emerging-as-top-south-korea-food-export-growth-drivers/,true,Reports on a specific event (South Korea's food export growth) with factual data and quotes.,Spicy foods and Middle East sales emerging as top South Korea food export growth drivers,"South Korea’s food export growth is increasingly being driven by spicy ramen, sauces and expanding sales in the Middle East.","South Korea has been investing a great deal into its food export market over the past few years, steadily growing across various markets from South East Asia to North Asia and more.
+
+According to the local Ministry of Agriculture, Food and Rural Affairs (MAFRA), these efforts continue to yield very fruitful results for the country as the value of its export market has continued to grow.
+
+“The cumulative value of exports of all agrifood products for the first quarter of 2025 has reached US$2.48bn, which is a year-on-year growth of 9.6%,” MAFRA spokesman Seung-ho Choi told *FoodNavigator-Asia*.
+
+“The biggest growth we saw in this time has come from the Gulf Cooperation Council (GCC) market, i.e. the Middle East, which grew 37.9% year-on-year to US$81mn in value.
+
+“This was followed by the European Union and UK (34.1% growth), North America (21.7% growth) and Commonwealth of Independent States (CIS in Eurasia, comprising former Soviet republics) and Mongolia (15.7% growth).”
+
+In terms of food categories, the ministry has found spicy foods to be a particularly strong driver of sales this year for many of its key export markets.
+
+“Spicy tastes have been growing popular around the world, and this drove up the exports of ramyeon (instant noodles) to the ASEAN region, the EU, the CIS, and the GCC as well as to major markets such as the U.S. and China,” he added.
+
+“The largest importer of ramyeon was China, both in terms of value and growth, with 74.3% year-on-year growth in ramen imports to hit US$76mn.
+
+“A similar trend was seen for sauces, where exports were driven up by spicy items such as Carbo Buldak sauce and Buldak Mayo sauce known for being spicy; traditional Korean jang such as doenjang (soybean paste) and gochujang (red chili paste); and Korean-style chicken sauces that suit the tastes of local consumers.”
+
+**Chicken concerns**
+
+Another key food export highlighted by the ministry was poultry, made popular by one of the country’s flagship dishes, ginseng chicken.
+
+“In terms of processed chicken such as Korea’s samgyetang (ginseng chicken), the biggest export market has been to the United States,” he said.
+
+“This is on the back of a growing trend of U.S. consumers looking for ready-to-eat food, as well as an expansion of entry of home meal replacements (HMRs) into largescale retail stores and Korean supermarkets in the U.S.”
+
+However, given the recent announcement of tariff hikes on all exports into the United States announced by President Donald Trump earlier this year it is as yet very uncertain whether this growth trajectory can continue to be maintained.",www.foodnavigator-asia.com,2025-04-21,3,Spicy foods and Middle East sales emerging as top South Korea food export growth drivers,article,0.008927483949,24,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/23/china-food-industry-academics-have-crucial-role-in-upgrading-local-functional-food-sector/,true,Reports on a specific topic (China's functional food sector) with quotes from experts and details about the current state and future plans.,"Academics play crucial role in ‘upgrading’ China’s functional food sector, say experts","Food industry academics in China have a major role to play in ‘upgrading’ the local functional foods sector, especially when it comes to discerning TCM herbs for food usage and novel foods development.","A lot of growth in China’s functional food industry has come from research into herbs used in Traditional Chinese Medicine (TCM) and identifying suitable ones that can be integrated into everyday foods and beverages.
+
+However, given the complexity and vastness of herbal and medical knowledge found in TCM compendiums, local food industry academics believe that progress is not as fast as it could be in terms of ‘upgrading’ the functional foods sector.
+
+“The food industry is one of the most important development areas in China, and when it comes to innovation and growth, we must remember that academia is at the core of the R&D and new scientific breakthroughs that make these upgrades possible,” China Ministry of Education Changjiang Chair Professor Zhengqiang Jiang told the floor at the recent Food Ingredients China (FIC) 2025 show in Shanghai.
+
+“One of the major areas that has caught the scrutiny of the government is to upgrade existing traditional foods to improve accessibility to consumers - the government has already expressed plans to lead developments in this area, with mandates to maintain traditional tastes and flavours but use science to improve nutrition and accessibility.
+
+“Other major food areas to upgrade are the development of new and novel foods; improve both traditional agriculture as well as new agriculture such as fermentation; and in terms of additives research and usage.”
+
+Many of the traditional foods hoped to be used to ‘upgrade’ the food supply come from TCM herbs, and in China this area has been named Food Medicine Substances (食药物质）.
+
+“The potential for development and growth in the area of these products is enormous, especially as these really come from the same source at the heart of it all,” China National Centre for Food Safety Risk Assessment Chief Advisor Chen Junshi added.
+
+“As of 2024, there are 106 types of ingredients that have been approved as Food Medicine Substances such as ginseng or mulberry, and many are being used in areas such as functional foods.
+
+“Regulations right now stipulate that these ingredients must be found within the Chinese Compendium of Herbs and have been confirmed as safe to consume, and must also be stable for use across multiple foods - at the moment, the first priority is safety and not functionality when considering new ingredients.
+
+“But what is lacking now to really grow the list of approvals are examples of scientifically proven herbs, and without approvals there is definitely no route to commercialisation - this is where a lot more R＆D is required, and where the important role academics can play lies.”
+
+**Why not industry**
+
+Chen added that the hope for advancement in this area likely lies with academicians and not industry because investment from the latter tends to come with conflicts of interest.
+
+“There is a clear marketing versus information dilemma that needs to be solved here,” he said.
+
+“Industry players may want to invest in order to bring a product to market - but often, the issue arises where they also want to be able to make health or nutrition claims about the product they have invested in only to be told that this requires another route entirely such as Health Functional Foods.
+
+“This means that they would be unable to market this product they have invested heavily in at the end of the day, so there is no ROI, and no motivation for them to invest in the first place - this is an area that requires a closer look by the government, as without the ability to make claims, it will be very difficult to get industry to invest.
+
+“In the meantime, it is up to academia to do as much of the research as possible to advance the information we have on these products - currently there are over 80 more items that are being studied for their functional benefits, but there is certainly a long way more to go before this sector can reach its full potential.”",www.foodnavigator-asia.com,2025-04-23,1,China food industry academics have crucial role in ‘upgrading’ local functional food sector,article,0.01092516604,26,115,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/china-cage-free-eggs-crusade-gets-buy-in-from-major-retailer-ole-supermarket/,true,Reports on a specific event (Ole Supermarket's commitment) in a news-style format.,China cage-free eggs crusade gets buy-in from major retailer Ole Supermarket,The cage-free eggs sector in China has received a boost with the commitment from major retailer Ole Supermarket to transform its sourcing over the next decade.,"The cage-free eggs movement in China has gathered pace in recent years, with retailers wanting to move on from past food safety issues linked to eggs, such as melamine and antibiotics scandals.
+
+Various major egg producers in the country such as Tudama and Happy Egg previously voiced commitments to increase their supply of cage-free eggs or even completely transform their production, and the movement has also seen support from various government bodies and local consumers.
+
+Most recently, this support has gone up another level with national retail major Ole Supermarket announcing its commitment to transform its egg supply over the next 10 years.
+
+Ole Supermarket is a high-end local retail platform with over 100 stores across China, and is one of the most recognised retail names in the country.
+
+“We are committed to providing a more sustainable environment as well as encouraging consumers to make healthier consumption choices [as a major] retail platform in China,” Ole Supermarket spokesman Tao Zhiqin told *FoodNavigator-Asia*.
+
+“Cage-free eggs is an important strategy towards this goal, and we are seeing a gradual increase in the proportion of cage-free eggs across Olé supermarket nationwide.
+
+“Our goal is to reach 100% cage-free egg procurement by 2035.”
+
+As of 2024, Ole Supermarket has reached 50% of its egg SKUs sold in China being cage-free.
+
+“Moving forward, we also plan to partner with leading egg suppliers such as Happy Egg to launch specialised cage-free egg sections in some of our key markets,” he added.
+
+“This will start with markets like Shenzhen, Haikou and the Northern regions, but will subsequently see a strategic rollout to expand to Ole outlets nationwide.”
+
+Local cage-free sector stakeholders have voiced their enthusiasm in Ole’s initiative, including consultancy firm Lever China which has established itself as a leader in this area.
+
+“The successful promotion of Olé’s cage-free egg section will provide valuable experience [and set an example] for other retail enterprises,” Lever China Sustainability Programme Lead Bing Lam added.
+
+“[Its new initiative] to sell 100% cage-free eggs will not only bring consumers healthier and safer protein, it also injects new vitality and momentum into the sustainable development of the retail industry.”
+
+**Cage-free egg advancements**
+
+European Food Safety Authority research has shown that cage-free farms show up to 25 times lower contamination risk by key salmonella bacteria strains, providing an argument for better health and food safety benefits.
+
+This is one of the reasons that not only China but also multinational corporations such as Nestle and Mondelez have expressed interest in this area.
+
+The latter has launched a 100% cage-free eggs cake brand Solite Nature Fresh in Vietnam, and its egg supply in the United States and Canada has been completely cage-free since 2021.
+
+This is not yet so in Asia, but plans are in place for its global egg supply, including Asia, to be cage-free within this year (with the exception of Russia and Ukraine).",www.foodnavigator-asia.com,2025-04-07,17,China cage-free eggs crusade gets buy-in from major retailer Ole Supermarket,article,0.009480776559,28,118,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/22/why-regenerative-agriculture-matters-for-food-producers/,true,"Reports on a specific event (webinar) with details and quotes, presented in a news-like format.",Why it’s time for producers to dig into regenerative agriculture,"Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play","While traditional approaches have focused on reducing harm, regenerative agriculture (or regen ag, as it’s increasingly known) aims higher. It’s about rebuilding: restoring soil health, boosting biodiversity, supporting farmers and creating long-term resilience from farm to shelf. That mission is especially relevant to the bakery and snack sectors, which rely heavily on raw agricultural inputs and are closely scrutinised by increasingly values-driven consumers.
+
+To help businesses navigate this complex but promising path, Bakery&Snacks is hosting an editorial webinar titled ‘Regenerative bites: Sustainable farming for snacks’ live on Tuesday, April 29. The one-hour session will be moderated by Bakery&Snacks editor Gill Hyslop and features three high-profile speakers leading the charge in regenerative transformation.
+
+## Insight from the front lines
+
+So what does regen ag look like in real-life supply chains and how can companies – from multinationals to emerging startups – begin embedding these principles into their sourcing strategies?
+
+To help unpack that, the webinar welcomes:
+
+- Bertie Matthews, managing director of Matthews Cotswold Flour
+- Christina O’Keefe, regional head of Sustainability, North America, Kerry Group
+- Kristy Lewis, founder and chief visionary officer of Quinn Snacks
+
+Each brings a unique perspective – from traditional milling and ingredient systems to consumer-facing innovation – and together, they’ll examine the barriers, breakthroughs and business case for regenerative agriculture.
+
+“Regenerative agriculture isn’t just about how we grow wheat,” says Matthews. “It’s about the entire ecosystem, from the microbes in the soil to the people baking with our flour. If we don’t care for the land, we lose the quality and integrity of the product and ultimately, the trust of our customers.”
+
+Matthews Cotswold Flour has been working closely with UK farmers to introduce cover cropping, reduced tillage and mixed crop rotations that regenerate soil health without sacrificing yield. For Bertie, transparency is just as important as technique.
+
+“We’re not perfect, but what matters is making a start. If we can bring the customer along on that journey, we turn sustainability from a technical issue into a human story.”
+
+That human story is central to the mission of Kristy Lewis, whose company Quinn Snacks was built on the idea of knowing your food’s origins.
+
+“We coined the term ‘farm-to-bag’ because we wanted consumers to connect the dots between snacks and soil,” she explains. “I was frustrated by the lack of transparency in the industry. Regenerative agriculture gave us a framework – not just to clean up our supply chain, but to build real partnerships with growers who care.”
+
+Over the past decade, Quinn has worked with farmers like Steve Tucker of Tucker Farms in Nebraska to trial regenerative methods such as no-till planting, intercropping and minimal chemical use. The result? Higher-quality ingredients, stronger farmer relationships and a powerful brand story that resonates with consumers.
+
+“Yes, regenerative is good for the planet, but it’s also good business. Our customers want to feel good about what they’re eating. When we talk to them about the work our farmers are doing, we’re not just selling snacks - we’re building trust.”
+
+## Regeneration at scale
+
+That’s not to say scaling regenerative agriculture is easy. It’s one thing for a startup to shift sourcing practices but what does it look like for a global food ingredients company?
+
+That’s a question Christina O’Keefe is tackling every day at Kerry Group, where she leads sustainability initiatives across North America.
+
+“We serve customers across multiple sectors – from bakery to beverages – and we’re seeing a sharp uptick in interest around regenerative sourcing,” she says. “Brands want to meet their ESG goals, but they also want to know: how do we quantify success? What does credible regen ag look like in practice?”
+
+For Kerry, success means measurable impact. The company is developing frameworks to track soil carbon improvements, biodiversity gains and water retention in its sourcing regions. And it’s not just about environmental outcomes: O’Keefe stresses the importance of farmer livelihoods and economic incentives.
+
+“We can’t expect farmers to shoulder the cost of transition on their own,” she says. “That’s why we’re exploring co-investment models, agronomic support and long-term contracts that reward positive outcomes.”
+
+## Big questions, real answers
+
+The webinar will go beyond the big ideas to tackle some of the most pressing questions facing the industry right now:
+
+- Can regenerative sourcing improve product quality?
+- How do you bring consumers along if they don’t fully understand what regenerative agriculture means?
+- What can smaller producers do if they don’t have direct access to farms?
+- How can startups invest in regenerative without blowing their budget?
+- Are current certification systems doing enough or is more clarity needed?
+- And what role do policy, innovation and storytelling play in making regenerative mainstream?
+
+These are the kinds of questions our panel will explore in a fast-paced, insight-packed session that balances inspiration with real-world practicality.
+
+“The biggest barrier to regen ag is fear of complexity,” says O’Keefe. “But once you break it down – define your goals, find the right partners, measure progress – it becomes manageable. And the benefits, from soil to shelf, are absolutely worth it.”
+
+Matthews agrees: “It’s not about having a perfect solution. It’s about creating better systems, one step at a time. And if every player in the bakery and snack space made a small shift, the ripple effect would be enormous.”
+
+For Lewis, it comes back to authenticity. “Consumers are smart. They know when something’s just a label. But when you show them the real people, the real farms, the real effort behind your sourcing, they respond. That’s the future of food.”
+
+## Why regenerative agriculture matters now
+
+Regen ag isn’t a silver bullet but it’s one of the most promising paths toward a food system that’s better for the land, better for farmers and better for business. In an industry where inputs like wheat, corn, oats and oils are essential – and where consumer scrutiny is growing – bakery and snack producers have both the opportunity and the responsibility to lead.
+
+The Bakery&Snacks webinar is a chance to explore what that leadership looks like in practice. Whether you’re just starting your sustainability journey or already exploring regenerative sourcing, this session will offer fresh perspectives, practical guidance and plenty of food for thought.
+
+Attendees will also have access to resources from webinar sponsors Healthy Food Ingredients and Manildra Group USA via the Resources Panel.
+
+Mark your calendar for Tuesday, 29 April and register now: it’s free, it’s timely and it could just change the way you think about farming, sourcing and the future of snacks.",www.foodnavigator-asia.com,2025-04-22,2,Why regenerative agriculture matters for food producers,article,0.01547795284,38,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/14/3GKYC6UM4NA4TA2LKHIOXP4JRM/,true,"Reports on specific policy changes and announcements in the food industry, presented in a news-like format.",政策精读：新加坡无麸质食品、印度牛奶标签、日本肉类协会等专题综合报道,本期“政策精读”包含新加坡无麸质食品、印度牛奶标签、日本肉类协会等专题报道。,"新加坡食品局 (SFA) 出台了新的预包装食品法规，重点关注麸质并提高成分标签的清晰度。
+
+“食品包装上不得标有‘无麸质‘、’天然无麸质‘或’低麸质‘等字样，除非食品包装内仅包含无麸质食品、天然无麸质食品或低麸质食品（视具体情况而定），”新加坡永续发展与环境部常任秘书 Stanley Loh 表示。
+
+印度食品安全和标准局 (FSSAI) 提议强制在乳制品上加贴标识，同时呼吁以更加醒目的方式标注盐、糖和脂肪。
+
+这是 2025 年食品安全和标准（标签和展示）修订条例中提出的三项修正案之一。
+
+食品局在 2 月 18 日至 4 月 20 日期间就这些拟议修正案征求公众意见。
+
+韩国农业、食品和农村事务部 (MAFRA) 公布的优先事项包括减少食物浪费和投资技术以延长保质期。
+
+MAFRA 部长 Song Miryung 表示：“食品和农业是与韩国人民生计直接相关的领域，因此政府政策对于帮助家庭 [在这一困难时期] 恢复经济至关重要。”
+
+日本政府宣布将从 2025 财年获批的 115.5 万亿日元预算中拨出 12 亿日元，用于投资当地肉类行业的更新改造和重组，包括组建一个全国联盟来管理相关工作。
+
+日本农林水产省在关于 2025 年预算的正式声明中表示，此举意在改善肉类行业的分销结构，进一步提高生产率以扩大出口。
+
+印度行业专家表示，印度标签规则的变化将为食品企业的合规规划提供清晰的指引，并提高消费者的信任度。
+
+印度食品安全和标准局 (FSSAI) 表示，此举旨在简化食品企业的合规工作，同时让消费者能够做出知情选择。",www.foodnavigator-asia.com,2025-04-14,10,Policy Picks,article,0.004744294902,19,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/JIS6QZTAZFC57JHOXLHTCVIEWQ/,true,"Reports on business and financial news, including company performance and market trends.",ブランニュー：Mars Wrigley、キューピー、Thai Union 、その他のビッグブランド,Mars Wrigley、キューピー、Thai Union 、その他のビッグブランドが今回のBrand Newに登場。,"Mars Wrigley Global Emerging Markets (GEM)プレジデントの Gabriel Fernandezに よると、この地域におけるスナッキングの役割は、消費者のライフスタイルとともに急速なペースで進化している。
+
+「当社のデータによると、消費者の41％が伝統的な食事を減らしており、81％が（ホリスティック・ウェルビーイングに重点を置くなど）異なる方法でスナッキングを行っています」
+
+「これは、経済的安定と同様に健康とウェルビーイングが重要となっているMEA地域だけでなく、アジア全域の高齢化人口と一致しています」
+
+日本のキューピーは、日本で培った高齢者向け食品製造のノウハウを、高齢者人口が急増している中国市場でも生かしたいと考えている。
+
+日本は現在、アジアで最大の高齢化社会を迎えているが、データによれば、中国は膨大な人口を抱え、かつての一人っ子政策もあり、そう遠くない将来、この分野でのナンバーワンの座を奪うことになりそうだ。
+
+水産物大手のThai Unionはこのほど、2024年度通期決算を発表し、売上高は前年比1.7％増の1,384億バーツ（約41億1,000万米ドル）、純利益���同7.2％増の50億バーツ（約1,483億米ドル）となった。
+
+Thai UnionグループのThirapong ChansiriCEOは次のように語った。
+
+「2024年は、貿易戦争の緊張、ロシアとウクライナの紛争、米国の選挙をめぐる不確実性など、世界的な圧力による厳しい年だった」
+
+「これは、世界経済の成長が弱く、世界中の消費者が消費に対しより慎重になっている中でのことであり、（今後は）2025年のマクロ経済の見通しがより良くなることを期待しています」
+
+Hindustan Unilever India （HUL）のRohit Jawa CEOは、現在の経済状況によるFMCG消費者市場のネガティブな兆候を警告した。
+
+「現在のマクロ経済シナリオでは、消費者は消費量を減らしており、市場データは、食品と飲料を含む当社のポートフォリオ全体において、小型パックの成長ペースが一段と速くなっていることを示している。
+
+これは、現在のマクロ経済状況や都市部の消費者における成長の減速による消費者パターンの変化と思われ、我々はそれに応じて対応するつもりだが、小型パックへのシフトは一過性の現象であると考えている」
+
+Pulmuone青汁は、ボトルの蓋に錠剤サプリメント、ボトル本体に機能性飲料という二重フォーマットの製品を専門としている。
+
+この二重フォーマットは、ここ1年、特に国内の栄養補助食品分野で脚光を浴びている。
+
+消費者が日常生活で簡単に血糖値を管理できる製品に対する需要が、特に若者の間で継続的に増加していることに注目し、同ブランドは昨年8月下旬に Dangslim X2を発売した。",www.foodnavigator-asia.com,2025-04-07,17,ブランニュー：Mars Wrigley、キューピー、Thai Union 、その他のビッグブランド,article,0.005755697266,23,111,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/02/asean-focus-bika-malaysia-cambodia-alcohol-self-regulation-carlsberg-premiumisation-and-more/,true,"Reports on multiple specific events in the food and beverage industry, including company strategies and developments.","ASEAN Focus: BIKA Malaysia, Cambodia alcohol self-regulation, Carlsberg premiumisation and more","BIKA Malaysia, Cambodia alcohol self-regulation, Carlsberg premiumisation and more feature in this edition of ASEAN Focus.","Malaysia-based snacks brand BIKA has said a more nuanced approached beyond price-sensitivity is key for snacking success, even when it comes to school children.
+
+BIKA has been well known for its large range of tapioca-based snacks sold in Malaysian school canteens as well as various retail outlets for over four decades, particularly its Chicken and Vegetable variants of classic chips.
+
+While its branding continues to inspire recognition amongst local consumers and schoolchildren today, the firm has found that many more nuances need to be fulfilled in order meet today’s snacking demands – even amongst schoolchildren.
+
+“It has become clear that whether it is children spending money to buy snacks at canteens, or adults buying snacks from supermarkets today, the trend in snacking has shifted to become less price-sensitive but with a high demand for new things, things that no one has ever thought of before,” BIKA spokeswoman Eryn Wong told *FoodNavigator-Asia*.
+
+Cambodia’s alcohol industry is moving towards the next steps of self-regulation with a nationwide survey aimed at providing ‘practical policy recommendations’ to the government regarding responsible alcohol consumption.
+
+Cambodia is currently one of few countries left globally that does not have a minimum Legal Purchase Age (LPA) to buy alcohol, leaving minors in the country vulnerable to its influence.
+
+The Cambodian government only recently proposed draft alcohol legislation including an LPA to limit minor access to alcohol, and the local alcohol industry believes that there is even more that can be done, with the Asia Pacific International Spirits and Wine Alliance (APISWA) now funding new research on the matter.
+
+The study will be led in a collaborative effort between the Southeast Asia Public Policy Institute (SEAPPI) and the Asian Vision Institute (AVI).
+
+“Understanding and addressing the social and economic implications of alcohol consumption is critical to fostering a healthier and more sustainable future for Cambodia [and] this marks a significant step in shaping evidence-based policies that promote responsible consumption,” AVI President Dr Chheng Kimlong said.
+
+Carlsberg Malaysia is forging ahead with its premiumisation strategy across Malaysia and Singapore despite sales in the category dipping in the last quarter of 2024.
+
+Carlsberg Brewery Malaysia Bhd (Carlsberg Malaysia) recently announced its FY2024 full-year financial results, reporting an overall 5.1% year-on-year growth in revenue to RM2.4bn (US$539.9mn) and 4.3% year-on-year growth in profits to RM415.9mn (US$93.6mn).
+
+But despite the apparent uptick in performance, company Managing Director Stefano Clini stressed that this is not indicative of smooth sailing in the year ahead.
+
+“The higher earnings were benefitted by higher sales in Malaysia, mainly from the longer selling period for 2024’s Chinese New Year (CNY) and an early selling period of CNY 2025 in Q4 2024,” he told the floor during the firm’s most recent investors’ meeting.
+
+Singapore’s Petale Tea believes it has found a unique niche in the market for premium, personalised consumption in the shape of blooming tea balls.
+
+Petale lays claim to being the first blooming tea specialist in Singapore across both retail and foodservice, and its claim to fame comes from both its unusual flavours as well as the unique presentation of its products.
+
+“Tea balls are handmade balls with a tea base and flowers hand-sewn onto this base, which start off as a literal ball but will bloom into a bouquet once the tea is brewed,” Petale Tea Founder Rosemary Kwa told *FoodNavigator-Asia*.
+
+“Tea itself does have some health benefits like sugar management and dementia prevention, but we do not focus on that – our main unique selling point lies in the entire experience of the tea-drinking.
+
+“Most consumers in Singapore are already pretty mature tea drinkers and there are also many tea brands here too, so there is that pressure to create something very interesting and very new [in order to attract consumers here], which is why our emphasis is on the experience aspect of watching the tea ball bloom, as well as letting them make bespoke blends.
+
+South Korean food major SPC Group’s recently completed manufacturing plant in Malaysia will help drive its growth in South East Asia and the Middle East.
+
+SPC Group is known for being home to brands such as SPC Samlip and Paris Baguette, of which the latter has around 4,000 outlets worldwide.
+
+According to the company, Paris Baguette is one of the fastest-growing bakery brands, and the opening of this plant would facilitate a seamless, efficient supply chain that supports the brand’s growing international presence.
+
+*“Food is more than just what we eat. Through food, we connect with people, honour our heritage, and create meaningful experiences that bring communities together. With the Johor Production Centre as a strategic manufacturing hub, we aim to bring wholesome and delightful flavours to the 2bn consumers in the halal market across South East Asia (SEA), the Middle East, and beyond. *
+
+*“This milestone is not only about business expansion, but also about building stronger connections, creating job opportunities, and celebrating the rich and diverse cultures of the communities we serve,” *said Young-In Hur, Chairman of SPC Group, at the plant’s inauguration ceremony.",www.foodnavigator-asia.com,2025-04-02,22,"ASEAN Focus: BIKA Malaysia, Cambodia alcohol self-regulation, Carlsberg premiumisation and more",article,0.01343437184,34,116,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/31/india-proposes-new-guidelines-for-vegan-food-imports/,true,Reports on a specific real-world event (new guidelines) with news-style reporting,India proposes new guidelines for vegan food imports,"The Food Safety and Standards Authority of India (FSSAI) has proposed new guidelines requiring all imported vegan foods to carry an official certificate from a recognised authority in the exporting country, specifying compliance with India’s vegan regulations.","The certificate, which serves as proof of compliance with India’s vegan food regulations, must be issued in the format specified in Form I of the proposed amendments.
+
+The FSSAI is calling for public comments regarding these proposed amendments from February 28 to April 30.
+
+**Key changes proposed**
+
+Vegan food importers must ensure their products meet key compliance standards.
+
+They must ensure that the product has not undergone animal testing for any purpose, including safety assessments, unless required by a regulatory authority.
+
+All production, processing, and distribution stages must follow Good Manufacturing Practices (GMP) to prevent cross-contamination with non-vegan substances.
+
+Vegan and non-vegan raw materials must be stored separately. The production line must also be distinct from facilities handling non-vegan ingredients.
+
+If a separate production line is not used, thorough cleaning or equivalent procedures in line with GMP must be conducted before manufacturing vegan products, including all related equipment, utensils, and surfaces.
+
+Importers must also ensure ingredient traceability.
+
+Additionally, Form I requires explicit documentation of product information, which include transport and storage requirements, type of packaging, and product composition.
+
+Other information required includes manufacturing and expiry dates for product traceability and regulatory checks.
+
+Furthermore, if the product will be repacked or relabelled upon arrival, the importer must declare the location of premises for inspection clearance.
+
+In short, importers must obtain a certificate from a recognised authority in the exporting country verifying compliance with India’s vegan food regulations.
+
+Only products that receive this certification will be eligible for the FSSAI vegan logo, which is a mandatory requirement for imported vegan foods under these proposed rules.
+
+**Greater clarity and transparency**
+
+The draft amendments appear to clarify existing regulations, which do not specify any requirements except that a certificate must be issued by an authority approved by India.
+
+The current regulations state: “No vegan food products shall be imported except with a certificate issued by the recognised authorities of the exporting countries in the format as specified by the Authority is accepted.”
+
+If the proposed amendments are implemented, vegan food importers must produce “a certificate issued by the recognised authorities of the exporting countries in Form I of these regulations,” as stated in the draft amendment endorsed by FSSAI CEO G. Kamala Vardhana Rao.
+
+According to the FSSAI, “vegan food means the food or food ingredient, including additives, flavourings, enzymes and carriers, or processing aids that are not products of animal origin and in which, at no stage of production and processing, ingredients, including additives, flavourings, enzymes and carriers, or processing aids that are of animal origin has been used.”
+
+India is home to one of the largest populations of vegetarians and has seen great demand for vegan products, driven by ethical, health, and environmental concerns.
+
+The newly proposed guidelines could ensure transparency in vegan product claims and strengthen consumer confidence in plant-based foods while creating stricter compliance requirements for international brands.",www.foodnavigator-asia.com,2025-03-31,24,India proposes new guidelines for vegan food imports,article,0.00944364546,28,108,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/17/hey-chips-taps-clean-label-texture-trends-for-new-fruit-bites-launch/,true,"Reports on a specific product launch by Hey! Chips, a company, with details about the product and its market positioning.","Hey! Chips taps clean label, texture trends for new fruit bites launch","Singapore-based Hey! Chips has expanded its clean snacks portfolio with a new range of freeze-dried fruit bites, which it claims offer a unique melt-in-your-mouth texture.","Hey! Chips is best known for its range of crunchy whole vegetable snacks, having opted to move away from conventional extruded snacks to establish a ‘whole ingredient’ unique selling point.
+
+All its products are clean label with no sugar or preservatives added, and a standard ingredient list of just two to three items.
+
+“With our crunchy snacks range having hit its stride and finding entry into all the premium supermarkets in Singapore, we wanted to create something even more unique but still true to our clean label ideology,” Hey! Chips Founder and CEO Emily Chu told *FoodNavigator-Asia* at the recent Food and Hotel Asia (FHA) 2025 event in Singapore.
+
+“Consumers today are really on the lookout for new experiences and textures so the idea was to innovate based on unique mouthfeel, and in the course of our research we tried multiple different product formats with multiple textures but found that many of these were not produceable at scale without the use of chemical ingredients.
+
+“The fruit bites came about when we tried focusing on a melt-in-your-mouth consistency, a texture that is commonly found in children’s yoghurt bites but much less so in adult snacks.
+
+“In order to make these clean label according to our requirements, everything is done from scratch – we ferment our own yoghurt from New Zealand full-cream milk and hand-cut all the fruits before combining these and freeze drying, ending up with a naturally sweet, melty fruit snack.”
+
+These fruit bites only contain fruits and yoghurt, with fruit content up to 40%. Four flavours are currently available: Strawberry, Mixed Berries, Mango Passion and Mango Banana.
+
+“Although these are similar to kids’ yoghurt bites and are definitely suitable for their consumption, we are targeting a much wider population with these fruit bites,” she added.
+
+“The melty texture means these are safe for young children and elderly consumers alike, and for the general adult consumer it is a more unique texture and mouthfeel compared to regular fruit snacks.
+
+“We are looking to fill that mid-day snack consumption occasion for all ages, and between the savoury, crunchy vegetable chips and sweet, melty fruit bites, this ensures that there is an option to fulfil every craving.”
+
+Hey! Chips fruit bites have been launched exclusively in Singapore Cold Storage supermarkets as of April 2025 at a retail price of SG$4.99 (US$3.73) per 20g pack.
+
+**A new category of snack**
+
+A major issue faced by novel products such as Hey! Chips’ when it comes to physical retail has been in terms of categorisation, as these do not fall into any of the conventional categories.
+
+“We already faced this with the vegetable snacks as it was a common dilemma across all the supermarkets from Cold Storage to FairPrice Finest,” she said.
+
+“Our use of whole ingredients means that it is not exactly a ‘chip’ like regular potato or corn chips, but also not exactly a ‘nut’ item so don’t really fall into either of those aisles in the supermarket.
+
+“For the fruit bites, the dilemma was taken a step further because it is not targeted at children so can’t be in the children’s aisle; it is sweet so can’t be in the savoury snacks aisle, and its processing means it’s not just a preserved fruit so can’t be in that aisle either.
+
+“Eventually we decided that it will go with the fruits for now, but essentially we now know that we have created a new category of snack with enormous potential and definitely plan to continue our innovation efforts along this vein and beyond.”",www.foodnavigator-asia.com,2025-04-17,7,"Hey! Chips taps clean label, texture trends for new fruit bites launch",article,0.01026917266,27,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/31/coca-cola-europacific-buoyed-in-asia-by-strong-philippines-growth-despite-sales-hit-in-indonesia/,true,Reports on a specific corporate financial performance with factual data and quotes.,Coca-Cola Europacific buoyed in Asia by Philippines growth,"Coca-Cola Europacific Partners (CCEP) has maintained its Asian momentum with strong growth from its Philippines market in the past year, despite also seeing a decline in its other stronghold Indonesia.","CCEP recently announced its FY2024 full-year financial results, presenting two sets of metrics for its its revenue and profits: A reported value, and an adjusted comparable value, the latter of was affected by its purchase of Coca-Cola Philippines in 2024.
+
+For the reported values, CCEP reported a 11.7% year-on-year growth in revenue to EUR20.4bn (US$22.1bn) and a -13.5% year-on-year decline in profit after taxes to EUR1.4bn (US$1.52bn); and for the adjusted comparable values revenue grew 3.5% to the same value but profits were instead positive with a 8.7% growth to EUR1.85bn (US$2bn) - reflecting the influence Coca-Cola Philippines had on the company’s financials in 2024.
+
+“The Philippines had quite a year delivering double-digit volume growth, with strong underlying market demand that great execution helped drive value share gains to record highs including 75% of the local sparkling market and 50% of the Non-Alcoholic Ready-To-Drink (NARTD) market,” CCEP CEO Damian Gammell told the floor at the firm’s latest analyst meeting.
+
+“We see lots of opportunities both long and short term which naturally will be led by Coke, but we also see opportunities in other areas such as low-and-no sugar, energy and Alcoholic RTD (ARTD).
+
+“We will continue to invest in this exciting business to support the market’s long-term growth expectation, so given the positive outlook, we are accelerating some of our CAPEX plans here.”
+
+The situation was however not quite so rosy in Indonesia where there has been a continued resistance against Western brands, especially any that are perceived to back Israel in the Palestinian conflict.
+
+This has affected many brands such as McDonald’s and Starbucks, and Coca-Cola has also fallen victim to this perception – Revenue in this market dropped 12% to EUR403mn (US$436.3mn) last year, compared to positive revenues in all the rest of the firm’s APS (Australia, Pacific and South East Asia) zone.
+
+“On Indonesia, whereas clearly the Philippines had a standout year, our Indonesian volumes, similar to many other Western brands, were significantly affected by geopolitical events,” he said.
+
+“We did however see encouraging sparkling growth in less affected parts of the country, and the transformation of our route to market has progressed well to ensure Indonesia continues to be fit for the future.
+
+“I want to reiterate that we continue to believe in the long-term opportunity in this market.”
+
+**Areas for further growth**
+
+Despite its European origins, CCEP still plans to increase its focus on the APS zone given the enormous market opportunities here, covering multiple product categories.
+
+“Going forward, we ultimately recognise that volume and revenue growth in Europe is critical for CCEP across sparkling, energy and other NARTD [but] we are excited by the balance of exposures we now have to higher growth markets, where we continue to build out capabilities,” Gammell added.
+
+“In my mind, these include not only the Philippines and Indonesia but also Papua New Guinea and the Pacific Islands. They represent half of our markets, which having grown revenue last year by around 10%, clearly demonstrate their power as an organic top line accelerator for CCEP.
+
+“Indonesia is a big, big country [despite] some of those geopolitical challenges, which is one of the reasons we remain very excited about it for the long term; and I think the changes that we’ve been able to make in the last year will really pay off.
+
+“We are looking at expanding Energy into newer markets here as well, so Indonesia, Philippines [and] this continues to be a very exciting innovative category for us in this region.”",www.foodnavigator-asia.com,2025-03-31,24,Coca-Cola Europacific buoyed in Asia by strong Philippines growth despite sales hit in Indonesia,article,0.01044873589,26,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/31/snack-firm-taps-us-demand-for-asian-flavours-with-mbti-snack-boxes/,true,Reports on a specific business development (Oyatsu Bokksu's new product) in a news-like format.,Mystery box: Snack firm taps US demand for Asian flavours with personality-themed offerings,US-based snack firm Oyatsu Bokksu is capitalising on the growing demand for Asian flavours and personalisation with MBTI-themed snack boxes.,"The firm combines cultural curiosity with personalised snack choices, showcasing how Asian brands can thrive in the competitive US snack market.
+
+Its most recent snack box offering is curated based on each customer’s Myers-Briggs Type Indicator (MBTI), a personality assessment tool that categorises individuals into 16 personality types based on four pairs of traits: Extraversion (E) versus Introversion (I), Sensing (S) versus Intuition (N), Thinking (T) versus Feeling (F), and Judging (J) versus Perceiving (P). Each person is assigned a four-letter personality type that reflects their preferences and how they function in life.
+
+According to the firm’s Instagram video explainer, ENTJs are daring and charismatic, so their “snack soulmate” would be the bold-flavoured Oreo Coca Cola biscuits, while Lay’s black pepper steak chips – the snack version of a family dinner – would be suitable for the people-oriented ESFJs.
+
+This idea was inspired by the firm’s observation that people often associate food preferences with personality traits, which offered an opportunity to make snacking more personal and engaging.
+
+*“Snacks have their own ‘personality’ and character as well, so it felt like a natural connection. If we can tag our personalities to food, it makes it fun to see ourselves in the form of a snack. It’s a playful yet thoughtful way to introduce new snacks to people,”* said Kate Flores, Oyatsu Bokksu’s business operations manager.
+
+Instead of choosing the snacks and drinks, customers indicate their personality type with their order details. The mystery snack boxes will then be curated according to their MBTI type.
+
+Each box comes with a personalised snack guide that explains how the snacks and drink reflect your MBTI type, making the unboxing experience fun and interactive.
+
+*“We actually take time to study MBTI personalities and try to understand the traits of each type before assigning snacks that best match them. It’s not just a random selection – we really try to make sure there’s a logic behind each pairing.*
+
+*“For example, for the ENTP debater, we assign spicy or bold-flavoured snacks, like Wasabi Shrimp Chips. ENTPs are known for their energetic, spontaneous, and daring nature, so a snack with a strong, punchy flavour suits them. Wasabi brings the heat, and shrimp chips add that extra crunch – just like an ENTP, it’s a snack that keeps things exciting and unpredictable,”* explained Flores.
+
+When asked why the firm focuses on Asian snacks, Flores said Asian flavours have been growing in popularity, and a lot of customers outside Asia are either looking for nostalgic tastes they miss or are curious to try new things they cannot easily find in the local stores.
+
+Oyatsu Bokksu started as an online store, initially selling through Etsy in 2021, and has since grown into a dedicated platform for curated Asian snack and drink mystery boxes.
+
+*“The idea came from my own experience as an Asian living in the US. I would crave certain Asian snacks, especially the less mainstream ones that weren’t easily available here. While Asian snacks can be found in the US, the selection is limited, and I realised I wasn’t the only one who felt this way. *
+
+*“That’s where the idea started: to bring a wider variety of Asian snacks to others who miss them or want to try something new. At the same time, I wanted to introduce these snacks to non-Asians, sharing both the flavours and the culture behind them,”* said Flores.
+
+**The Asian appeal**
+
+Oyatsu Bokku’s best-selling product is the Asian Drinks Box, a selection of iconic drinks from across Asia, including rare, hard-to-find, and sometimes limited-edition beverages. Like the rest of its mystery boxes, customers will not know what each box will contain until they open it.
+
+*“When I first launched Oyatsu Bokksu, snack boxes were already becoming quite popular, but there didn’t seem to be any dedicated drink boxes. From the beginning, our drink box stood out because it gave customers the chance to try a variety of different beverages in one package. We include a mix of soda, juice, coffee, tea, milk tea – basically a little bit of everything. The surprise element and variety make it really fun for customers.*
+
+*Following that, our Asian Snack & Drink Box is the next bestseller since it gives customers the best of both worlds. They get to enjoy a mix of snacks and drinks, making it a great option for those who want a well-rounded experience,”* said Flores.
+
+From popular brands like Japan’s Calbee and Korea’s Lotte to Taiwan’s Pocas bubble tea, the firm offers a variety of snacks that includes instant noodles, cookies, and chips. The aim is to deliver familiarity and new discoveries at the same time.
+
+Furthermore, personalisation adds to the appeal as people generally enjoy receiving things tailored for them.
+
+**Tapping the personalisation trend**
+
+So far, the feedback for its recently launched MBTI-themed snack boxes has been positive, shared Flores.
+
+This aligns with the growing trend of personalisation. According to market intelligence firm BigCommerce, a survey of more than 4,000 online shoppers in regions including Australia and the US revealed that 73% of consumers expect companies to understand their individual needs and expectations. Most consumers also understand that brands use personal data to create personalised products.
+
+This expectation is further supported by findings from Boston Consulting Group, which surveyed 23,000 consumers worldwide and found that 80% said that they are comfortable with personalised experiences, and most expect companies to offer them.
+
+These findings highlight the opportunity for businesses like Oyatsu Bokksu to differentiate itself by offering tailored experiences.
+
+Oyatsu Bokksu shows how Asian snack brands can carve out a unique niche by tapping into consumer trends like personalisation and cultural storytelling.
+
+This approach not only helps brands stand out in a crowded market but also fosters deeper connections with consumers, paving the way for long-term growth and brand loyalty.",www.foodnavigator-asia.com,2025-03-31,24,Snack firm taps US demand for Asian flavours with MBTI snack boxes,article,0.01366947175,37,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/16/eight-weeks-left-to-enter-nutraingredients-asia-awards-2025/,false,"Reports on an upcoming event (awards) with a deadline and details, presented in a news-like format.",NutraIngredients-Asia Awards 2025: Eight weeks left for entry submission,There are eight weeks left to submit your entries for this year’s NutraIngredients-Asia Awards.,"This year’s awards comprise of 17 categories designed to recognise outstanding nutraceutical products, ingredients, and specialty projects implemented across Asia-Pacific.
+
+The awards are open to any companies active in Asia-Pacific’s nutraceutical and functional foods market.
+
+Owned and organised by **Nutraingredients-Asia**** - **a digital news outlet covering the latest industry developments across Asia-Pacific’s nutraceutical space, the awards are now in its 8th year this year.
+
+Nutraingredients-Asia is owned by UK-based news, data and event company William Reed.
+
+Entry submission closes on June 16, 2025 and winners will be announced in our awards ceremony organised in Bangkok on September 17 (Wednesday).
+
+Find out more about the 17 award categories below.
+
+**Ingredient of the Year Awards: **
+
+- Ingredient of the Year: Beauty from Within
+- Ingredient of the Year: Botanical
+**(NEW for 2025)** - Ingredient of the Year: Healthy Ageing
+- Ingredient of the Year: Microbiome Modulation
+- Ingredient of the Year: Mind and Mood
+**(NEW for 2025)** - Ingredient of the Year: Sports Nutrition
+
+**Product of the Year Awards: **
+
+- Product of the Year: Beauty from Within
+**(NEW for 2025)** - Product of the Year: Botanical
+- Product of the Year: Immune Support
+- Product of the Year: Microbiome Modulation
+- Product of the Year: Sports Nutrition
+
+**Specialty Awards: **
+
+- Editors Award for Infant and Child Nutrition Initiative
+- Innovations in Women’s Health Award
+- Marketing Initiative of the Year
+**(NEW for 2025)** - NutraChampion
+- Nutrition Research Project
+- Start-up Award
+
+The entries are assessed by a panel of 17 independent judges from across the region, with the exception of NutraChampion and Editor’s Awards, which are judged by the NutraIngredients-Asia editorial team.
+
+There is an entry fee for each submission at US$249.
+
+Enter today by visiting the NutraIngredients-Asia Awards website for full details on entry criteria and how to submit your applications.",www.foodnavigator-asia.com,2025-04-16,8,Eight weeks left to enter NutraIngredients-Asia Awards 2025,article,0.007416115429,20,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/02/thailand-to-amend-nutrition-labelling-guidelines-for-better-visibility-and-industry-compliance/,true,Reports on a specific real-world event (Thai government amending nutrition labelling guidelines) with news-style reporting,Thailand to amend nutrition labelling guidelines for ‘better visibility and industry compliance’,The Thai government has announced further plans to amend nutrition labelling guidelines after industry complaints around implementation.,"Thailand has been making various amendments to the labelling regulations for food and beverage products , including stricter criteria for on-pack health claims, laying the onus on manufacturers for the inclusion of clear information on labels and recently revising the Healthy Choice logo eligibility criteria for several products.
+
+According to the local Thai Food and Drug Administration (Thai FDA), feedback from the industry has indicated that these changes have not solved some core, practical labelling issues, thus another round of public opinion is being sought on new changes to labelling criteria.
+
+“Currently we are seeing multiple complaints and various parties highlighting practical problems of displaying required information, i.e. energy values, sugar, fat and sodium, in the required Guideline Daily Amount (GDA) labelling format,” the agency said via a formal Ministry of Public Health (MoPH) announcement.
+
+“This has hindered various manufacturers from fully complying with MoPH regulation requirements under the Food Act.
+
+“Some of the main issues have included colouration as there is currently a list of only three specific colours (black, dark blue and white) which are permitted for the nutritional information display box but this also needs to contrast with the label background colour; and that some packaging will not be able to provide a white background (e.g. corrugated boxes for instant noodles) as specified too.
+
+“As such, the FDA has considered and sees it fit to amend these requirements so as to both enhance compliance and flexibility, as well as to prevent the creation of any trade barriers by falling more in line with international standards.”
+
+A key amendment that has been made in the draft announcement has been changing the mandatory colour scheme, so that the colour of the GDA label box/cylinder are the same as the letter inside the box but not limited to black, dark blue or white. This must all still be in contrast with the background label colours.
+
+Another key change has been to the colour within the GDA label – white is still mandated for all products except in the case of ‘large packaging containers containing multiple quantities of food, packed in the same container that is wrapped for sale and restrictions are present preventing the colour white as the background’.
+
+In these cases, the background colour is allowed to be ‘any colour’ e.g. the colour of a corrugated cardboard box, as long as the information is still clearly legible.
+
+“We have carefully considered the problems faced by industry in changing labelling, and have decided to adjust the colour requirements to be more practical in both cases,” said the ministry.
+
+“In all cases, the most important is for the information to be clearly visible and legible.”
+
+Thai FDA has opened these draft regulations to public comment until April 30 2025, and all industry players are encouraged to send comments in via this link or to this email address.
+
+**GDA wording**
+
+GDA labelling is meant to enhance consumer awareness of particular nutrients, usually calories, sugar, salt and fat.
+
+Thai FDA has also included a clause in the new draft which will allow manufacturers to use the term ‘Total Sugar’ or ‘Total Fat’ within the GDA depending on the situation, instead of just ‘Sugar’ or ‘Fat’ mandated previously, which will be important for manufacturers that would prefer to make a clear distinction e.g. for dairy products.
+
+“This adjustment will enable manufacturers to be able to display additional nutrient text on the GDA label consistent with the text specified for display in the Nutritional Information table [so that the information is clearer for consumers],” it said.",www.foodnavigator-asia.com,2025-04-02,22,Thailand to amend nutrition labelling guidelines for better visibility and industry compliance,article,0.01050947879,26,128,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/23/thailands-buono-taps-ready-to-heat-street-snack-authenticity-to-draw-global-consumers/,true,"Reports on a specific company's product innovation and strategy, presented in a news-like format.",Thailand’s Buono taps ready-to-heat street snack authenticity to draw global consumers - Watch,Thailand-based Buono has prioritised authenticity and convenience in the innovation of its ready-to-heat (RTH) street foods range.,"Buono has a strong focus on non-meat analogue plant-based products, and is particularly well-known for its fruit-flavoured ice creams and other frozen desserts.
+
+The firm has now set its sights on innovating based on Thailand’s strong street snacks culture, and to maximise the potential of this venture it has underlined a strong focus on maintaining the authenticity of these creations.
+
+*“Authenticity is very crucial when focusing on these products because Thailand’s street food and snacks culture is very strong, so many consumers both local and international are familiar with these,”* Buono Assistant CEO Bee Suparavarasuwat told *FoodNavigator-Asia* in the latest edition of our FNA InnovATE video series.
+
+*“Our first creation in this range has been frozen ready-to-heat Thai coconut pancakes Kanom Krok, a street food that every Thai consumer knows.*
+
+*“The whole idea is that these are sold frozen and only need to be popped into an air fryer or microwave oven for a few minutes, then are immediately ready for consumption, as opposed to having to get a pan and rice and coconut milk and other ingredients ready.*
+
+*“More importantly, Kanom Krok is acknowledged as a dish that even Thai consumers find difficult to make at home, so having this as an RTH version allows them to have that authentic taste at home too.*
+
+*“We are also seeing good response from Thai consumers that are located in other international markets and missing street foods at home, and again authenticity comes strongly into play here as they would be willing to pay for something that tastes as close to what they miss as possible.”*
+
+Buono does not operate in the plant-based meat and so has been less affected by the challenges hitting that sector, and Suparavarasuwat is keen to ensure that the company’s focus remains zeroed in on ingredients and taste quality.
+
+*“We can see that the hype that hit the plant-based meat sector previously has hit a plateau, and think that this is the time for the plant-based sector as a whole to recentre focus on areas such as ingredient and taste,”* she said.
+
+*“For us, we use a lot of local ingredients such as coconut, taro and various fruits, and find that there is enough of such great tasting items to work with to create even greater-tasting products – and this year the focus is definitely here too.*
+
+*“There is also a lot of demand for exotic fruit flavours such as passion fruit and guava, which we are seeing reflected in orders for our ice creams – so fruit-based innovation is also an area that has a lot of potential for development in this space.*
+
+Watch the video above to find out more.",www.foodnavigator-asia.com,2025-04-23,1,Thailand’s Buono taps ready-to-heat street snack authenticity to draw global consumers,article,0.009038922173,23,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/21/australian-food-industry-urges-more-targeted-government-assistance-after-budget-2025/,true,Reports on a specific event (Australian Budget 2025) and its impact on the food industry.,Australian food industry urges more targeted government assistance after Budget 2025,"The food and grocery industry in Australia has urged the government to consider providing more targeted assistance for the sector after the announcement of Budget 2025, to improve areas such as risk mitigation and energy.","Australia Federal Treasurer Jim Chalmers announced the country’s 2025/2026 Budget in late March, with a lot of focus on income tax cuts and cost of living relief - but according to the local food and grocery sector, this may not be enough to provide consumers with ‘lasting relief’.
+
+“The Australian Food and Grocery Council (AFGC) welcomes the government’s commitment to easing financial pressure on households,” AFGC Interim CEO Colm Maguire said via a formal statement.
+
+“However, lasting relief for Australians depends on a strong, viable domestic manufacturing sector that can keep shelves reliably stocked with affordable products.
+
+“More practical and targeted action [is required] for food and grocery, including government tax incentives to modernise processes in the industry through automation and digitisation.
+
+“This is in addition to investment in more resilient transport infrastructure to protect against natural disaster disruptions; ensuring access to stable, affordable energy for manufacturers; and addressing workforce shortages, particularly in regional and rural areas.”
+
+This was seconded by Food South Australia (FSA) which highlighted the urgent need to address input costs contributing to rising food and grocery prices.
+
+“While the budget measures are a step in the right direction, further attention is needed to address rising input costs — particularly electricity costs, workforce shortages, and other barriers to growth that prevent our sector from achieving its full potential,” FSA CEO Tori Dixon-Whittle added.
+
+“To ensure the sector’s resilience, it is critical that these issues are addressed with targeted policies and support [in order to] enable manufacturers to seize emerging opportunities and position us as a leader in the global food sector.
+
+“In light of ongoing global uncertainty, the importance of remaining nimble, diversifying, and expanding our markets is clear to help mitigate the risks of geopolitical and economic volatility.”
+
+**Australia’s Budget 2025 and food**
+
+The Budget was announced right around the time that the United States had introduced new tariffs on all its trade partners, under which Australia was hit by a 10% tariff hike – minimal compared to markets such China’s now-145% and Cambodia’s 49%, but still a significant impact for export trade.
+
+The Budget introduced a number of supportive initiatives for local businesses, such as A$60mn (US$) to support small businesses in enhancing digital and cyber security capabilities, A$20mn (US$) for the Buy Australia Campaign and others to help manage energy costs and improve regional infrastructure.
+
+However, there was not much announced in terms of specific initiatives for food and grocery businesses other that A$2.9mn (US$) over three years to ‘assist fresh produce suppliers in understanding and enforcing their rights under the Food and Grocery Code, supporting better commercial outcomes in negotiations with large grocery businesses’.
+
+“The US introduced a 10% tariff on all Australian exports, marking a significant challenge for Australian food and beverage exporters,” FSA added.
+
+“This move has come as global economic risks continue to rise, adding to existing pressures such as rising input costs, workforce shortages, and supply chain disruptions.
+
+“In response to the 10% tariff, the government announced new funding for exporters[and] a new economic resilience programme providing zero-interest loans for firms to capitalise on new export opportunities.”
+
+AFGC added that food and grocery manufacturing needs to be a priority, as an essential industry to keep local consumers fed.
+
+“It is crucial to implement coordinated actions that reduce the financial and regulatory strain on essential industries [such as food and grocery] – boosting efficiency, resilience and competitiveness,” he added.
+
+“Supporting essential industries like food and grocery manufacturing will help ensure everyday products remain accessible for all Australians.”",www.foodnavigator-asia.com,2025-04-21,3,Australian food industry urges more targeted government assistance after Budget 2025,article,0.01091514981,29,123,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/23/ipro-strengthens-footprint-in-saudi-eyes-bigger-functional-hydration-opportunities-in-me/,true,Reports on a specific business development (iPRO's expansion) in a news-like format.,"iPRO strengthens footprint in Saudi, eyes bigger functional hydration opportunities in ME",Functional hydration brand iPRO is solidifying its presence in Saudi Arabia through a strategic partnership while looking to actively expand across the Middle East and Asia.,"Four years since it started exporting to the Middle East, iPRO recently participated in the Gulfood trade show in Dubai for the first time, underscoring its expansion efforts in the region following a promising launch into Saudi Arabia in February.
+
+The entry into Saudi resulted from a partnership with Al Rabie Saudi Foods Company, a household name in the local beverage industry.
+
+Through this collaboration, iPRO Hydrate bottles feature the Al Rabie logo, a testament to the trust and endorsement from the company, whose extensive distribution network will enable the products to be readily accessible to consumers across the country.
+
+*“Al Rabie has been manufacturing their own healthy range of juice products, beverages etc. for over 40 years, and has built incredible trust with consumers in the kingdom. *
+
+*“Our co-branded products not only allow iPRO to reach out to local consumers who know, trust and use Al Rabie, but also provide a new beverage offering to the same audience,” *Sophie Christy, Global Brand Director of iPRO, told *NutraIngredients-Asia*.
+
+Both Al Rabie and iPRO are said to be experiencing “rapid growth” in the Middle East, fuelled by increasing consumer demand for healthy, refreshing, and functional beverages.
+
+*“In March 2023, we were invited to exhibit at our first ever expo, Sports For All Expo, a government-funded initiative to raise activity levels in the kingdom. It gave us an indication that there was a real opportunity to bring a healthy, functional beverage to the market. *
+
+*“Saudi Arabia, in particular, has a significant diabetes problem, and the population has very high sugar intake. We’ve really entered the market to offer an alternative beverage that tastes great, and has functional benefits through added vitamins and minerals in a healthy plant-based recipe.”*
+
+Christy added that Saudi consumers are informed about the functions of electrolytes, and are aware that water alone does not hydrate the same way as putting minerals back into the body does.
+
+*“We’re bringing our products to Saudi not only to help drive healthier choices when it comes to hydration because the climate is hot, but also because there is a good understanding that everyone in a household — from young people to the elderly and anyone who is playing sport or has an active lifestyle — require a healthy beverage.”*
+
+Beyond the Middle East, iPRO’s participation at Gulfood garnered potential business opportunities in other Asian markets.
+
+*“Asia holds huge opportunity for us. We’ve had a number of very interesting conversations at Gulfood, where we received a lot of interest from Singapore, Malaysia, the Philippines, and India. In fact, I spoke to a distributor who wants to solicit the rights for the whole of India. So, there really is this pull into new markets that we haven’t traded in yet that I’m very excited about.”*
+
+**Alternative to energy drinks**
+
+iPRO is largely focused on working with government authorities, health and education departments, and the sports industry to deliver healthy hydration solutions to end-consumers in existing and new markets who want a better-for-you product.Despite the growing popularity of sports and energy drinks, iPRO does not see nor position itself as a sports beverage brand.
+
+*“While the [sports and energy drinks] category is maturing year on year, there’s a segment that is being created by brands like us, which is driving a new subcategory of health and wellness. For instance, products that are good for the gut, such as kombucha and water kefir, have been emerging. *
+
+*“This subcategory is closely linked to sports and energy, but it is for consumers who are looking for a healthy alternative. And that’s what we are — a functional beverage brand for consumers seeking a healthy alternative to what’s already on the market. *
+
+*“Our products are not just catered for sportspeople. They are suitable for everyone who needs to rehydrate, particularly in warm weather, and also for consumers who care for their health and well-being, and who are looking for natural ingredients and ethical brands and companies that have got their eyes firmly set on sustainability as well,”* Christy explained.
+
+iPRO’s product line-up in the Middle East includes its flagship iPRO Hydrate (500ml) and the iPRO Juice Drinks (250ml) range.A key feature of the beverages highlighted by the company is the combination of “great taste and health benefits”.
+
+The products are made with natural sweeteners, flavours and colours, formulated with added electrolytes to hydrate four times faster than water, and enriched with vitamin C and B vitamins.
+
+*“They are free of caffeine or stimulants and are halal-certified, making them versatile products that are suitable for every member of a family. Furthermore, our packaging contains 30% recycled plastic and is fully recyclable.” *",www.foodnavigator-asia.com,2025-04-23,1,"iPRO strengthens footprint in Saudi, eyes bigger functional hydration opportunities in ME",article,0.01141356021,29,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/15/nestle-launches-milk-plus-soy-kids-drink-in-the-philippines/,true,Reports on a specific corporate action (Nestle product launch) in a news-style format,Better affordability? Nestle launches “milk plus soy” kids drink in the Philippines,"Nestle has launched a “milk plus soy” powdered drink for school-age children in the Philippines, a new product which it said could improve the the affordability of kids’ nutrition in the country. ","Combining both dairy and plant-protein, this is said to be the first-of-its-kind product in the kids nutrition category in the Philippines.
+
+Sold under the name BEAR BRAND MILK N’ SOY, the new product will be available in supermarkets, groceries and neighbourhood sundry stores - also known as Sari Sari stores.
+
+Prior to the launch, BEAR BRAND’s existing products targeted at school-age children in the Philippines include milk powder fortified with vitamin D, protein, calcium, iron, zinc, and vitamin C.
+
+Nestle believes that combining both milk and soy protein will make nutrition more affordable to school-age children.
+
+“BEAR BRAND MILK N’ SOY is the first of its kind - an affordable milk drink with plant-based protein - in the Philippines not only under BEAR BRAND but in the category as a whole,” a Nestle spokeswoman said in response to queries from *NutraIngredients-Asia *on the launch announced on April 8.
+
+Soy protein is used as it is more affordable and provides quality protein with essential amino acids, healthy fats, fibres and other nutrients.
+
+Milk, on the other hand, is a source of protein, calcium and vitamins.
+
+Nearly one in three Filipino children below five years old, for instance, suffers from stunting, according to World Bank. It added that stunting between two and five years old children was “principally associated with suboptimal prenatal conditions and inadequate food security and diversity.”
+
+“We have created *Bear Brand Milk N’ Soy* to meet the specific nutritional requirements and taste preferences of school-age children and have made it affordable for Filipino households,"" said Serena Aboutboul, head of the Nutrition Strategic Business Unit at Nestle.
+
+There were however, challenges arising from the low solubility of soy protein, which can in turn affect the overall texture of the product.
+
+In this case, Nestle said that this could be tackled using novel enzyme-based technology.
+
+“Soy proteins are not as soluble as dairy proteins and present a beany flavour and gritty texture when combined with milk.
+
+“However, our innovative enzyme-based technology enables us to seamlessly blend both dairy and plant proteins, resulting in nutritious and affordable beverages with an excellent taste and a smooth, creamy texture,” said Isabelle Bureau-Franz, Head of Nestlé R&D for Nutrition.
+
+Aside from soy, other plant-based protein that have been used by other companies in creating kids nutritional drink include oat, almond, buckwheat, tapioca , and even coconut milk powder, pea, and rice proteins.
+
+Nestle said that other than The Philippines, similar products for school-age children have already been rolled out in Nigeria under the *Nido* brand.
+
+There are also plans in introducing such products across Asia, other parts of Africa and Latin America.
+
+“We believe that there is significant growth potential in expanding the benefits of *Bear Brand* to older children in their school-going years,“ Aboutboul said.",www.foodnavigator-asia.com,2025-04-15,9,Nestle launches “milk plus soy” kids drink in the Philippines,article,0.008774595901,26,112,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/SANCZ7L2OJFAHPNHDFJC6CNRE4/,true,"Reports on multiple specific events in the food industry, such as Kewpie's plans, Meijiian's initiatives, and Fonterra's performance, in a news-style format.",チャイナ フォーカス：キユーピーの高齢者向け食品の推進、梅酒の世界的な野望、減塩のためのデジタルヘルス,今回の「China Focus」では、高齢者にやさしい食品を中国に紹介するキユーピーの計画、梅酒を次の大きなアルコール輸出品と位置づけるMeijiianの取り組み、デジタルヘルス介入による減塩の可能性などについて探ります。,"日本のキューピーは、日本で培った高齢者向け食品製造のノウハウを、高齢者人口が急増している中国市場でも生かしたいと考えている。
+
+日本は現在、アジアで最大の高齢化社会を迎えているが、データによれば、中国は膨大な人口を抱え、かつての一人っ子政策もあり、そう遠くない将来、この分野でのナンバーワンの座を奪うことになりそうだ。
+
+中国のMeijiian社は、梅酒を国の次の大きなアルコール輸出品として位置づけようとしている。
+
+梅酒とリキュールは中国で5,000年以上の歴史があるが、西洋のワインの影に隠れていると、MeijiianのGeneral ManagerであるAnping Xu氏は言う。
+
+中国の研究者らは、収縮期血圧の長期管理に役立つ食塩摂取教育のためのモバイルヘルスアプリに可能性を見出した。
+
+研究者らは、成人の食塩摂取量に対する教育プログラムの効果は、RCTの1年後には薄れることを観察した。しかし、収縮期血圧降下効果と食塩に関する知識・態度・実践（KAP）スコアの改善効果は残っていたという。
+
+ニュージーランドの酪農協同組合 Fonterraは、東南アジアで力強い成長を見せたが、中国では大幅な落ち込みを見せ、2025年度第1四半期の利益が減少した。
+
+中国は乳製品と生乳の輸入量において前年同期比12.2％の減少を示しているが、現地供給の伸びが緩やかになるにつれて輸入需要は改善している、と Fonterra CEOのMiles Hurrellは述べている。
+
+パンデミック（世界的大流行）後の忙しい日常が、満腹感を得るための食事代替や社交の場での軽食など、間食のような「より便利な栄養ソリューション」への需要を喚起している。
+
+「ヘルシーなスナックは、栄養の補完、食事の代替、満腹感の源となっている。塩味のスナックやビスケットは、価格が安く、食物繊維、タンパク質、野菜など具だくさんであることから、主な恩恵を受けてきている」とEuromonitor Internationalのスナック部門責任者Carl Quash IIIは述べている。",www.foodnavigator-asia.com,2025-04-07,17,China Focus,article,0.005232187767,18,110,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/09/our-top-10-most-read-food-and-beverage-industry-stories-from-march-2025/,true,"Reports on specific financial results, regulatory changes, and company strategies within the food and beverage industry.",Our top 10 most-read food and beverage industry stories from March 2025,"Check out our top 10 most-read food and beverage industry stories from March 2025, including financial results from major APAC brands, Lotte’s India plans, packaging recyclability performance and more. ","New Zealand dairy co-operative Fonterra has seen strong growth in South East Asia but also a significant decline in China, resulting in a decrease in profits for the first quarter of its FY2025.
+
+Fonterra recently announced its Q1FY2025 financial results, reporting a small 1.92% increase in revenue to NZ$5.2bn (US$2.99bn) but a close to 24% drop in profits after tax to NZ$263mn (US$151.2mn) from NZ$346mn (US$198.9mn) the previous year.
+
+The firm attributed this to a variety of factors including lower sales volumes due to a ‘strong finish’ in FY2024, higher milk costs affecting margins, as well as digitalisation efforts.
+
+Hindustan Unilever India (HUL) is hedging its bets on small retail packs and Korean Hallyu wave inspiration for its food business amid subdued FMCG demand in the country.
+
+HUL recently announced its Q4FY2024 results, reporting a 2% sales growth to reach INR151bn (US$1.75bn) in total turnover as well as a 19% year-on-year growth in profits after tax at INR30bn (US$346mn).
+
+Despite these apparently positive numbers, HUL CEO Rohit Jawa warned of negative signs in the FMCG consumer market due to the current economy.
+
+South Korean food and beverage giant Lotte Welfood is targeting growth in India and high-value product innovation domestically to improve profitability.
+
+Lotte Group recently held its 2025 IR Day to update investors on the business directions that its five major affiliates - Lotte Welfood, Lotte Chilsung Beverage, Lotte Shopping, and Lotte Chemical – would be taking in 2025.
+
+This event was likely a move to quell concerns that arose at the end of 2024, when Lotte was faced a liquidity crisis after poor performance by the Lotte Chemical arm left the company needing to repay some KRW2tn (US$1.4bn) in corporate bonds, a crisis that Lotte averted by offering the Lotte World Tower as collateral and selling various assets.
+
+Brands operating in the Asia Pacific (APAC) and European Union (EU) regions should aim to emphasise the reusability of their recyclable packaging in order to ensure they meet sustainability and regulatory requirements.
+
+Several of the sustainability aspects are already being enforced as binding regulations in countries like Japan and South Korea.
+
+Each country has varied infrastructure abilities and different binding and aspirational targets. However, they all have the common goal of improving the recyclability performance of food and beverage packaging.
+
+Recyclability performance is a measure of how much of a product’s material can be recycled at the end of its life cycle.
+
+The Singapore Food Agency (SFA) has introduced new pre-packaged food regulations, with a focus on gluten and improving the clarity of ingredient labelling.
+
+This latest amendment to existing local Food Regulations were the result of two public consultations conducted by SFA in 2020 and 2022 respectively.
+
+One of the most major changes made was the introduction of a new regulation 250B concerning gluten-free and reduced-gluten foods.
+
+“‘Gluten’ is a protein fraction from cereals including barley, oat, rye, wheat, hybridised strains of these cereals or products of these cereals, and to which some persons are hypersensitive,” Singapore Minister of Sustainability and the Environment Stanley Loh, under which the purview of SFA falls, stated via a formal statement.
+
+Nestle Malaysia has voiced confidence for a positive 2025 despite seeing large declines in its FY2024 profits, with plans to emphasise its position as a halal manufacturing hub and export capabilities.
+
+Nestle Malaysia recently announced its FY2024 full-year financial results, reporting a -11.7% decline year-on-year in turnover to RM6.22bn (US$1.39bn) as well as a -37% decline year-on-year in profits after tax to RM659.9mn (US$147.7mn). Its Q4FY2024 profits after tax also saw a major -72.2% drop year-on-year.
+
+Despite these apparently distressing negative numbers, which the firm has attributed to consumer hesitancy, a drop in purchasing power as well as a high baseline, Nestle Malaysia CEO Juan Aranols has expressed confidence for healthy growth in the coming year.
+
+South Korean food major SPC Group’s recently completed manufacturing plant in Malaysia will help drive its growth in South East Asia and the Middle East.
+
+Located in Nusajaya Tech Park, Johor, this facility is poised to play an important role in increasing the company’s production capacity, streamlining international distribution, and reinforcing its position in the global bakery and food industry.
+
+SPC Group is known for being home to brands such as SPC Samlip and Paris Baguette, of which the latter has around 4,000 outlets worldwide.
+
+According to the company, Paris Baguette is one of the fastest-growing bakery brands, and the opening of this plant would facilitate a seamless, efficient supply chain that supports the brand’s growing international presence.
+
+Changes to labelling rules in India will provide clarity in compliance planning for food businesses and improve trust among consumers, said industry experts in the country.
+
+This latest development is a reform to the Food Safety and Standards (labelling and Display) Regulations, which took effect in 2020.
+
+The objective is to ease compliance for food businesses while empowering consumers to make informed choices, said the Food Safety and Standards Authority of India (FSSAI).
+
+Food business operators now have a consistent timeline for compliance. Any necessary updates to product labels – whether changes to ingredients lists, nutritional details, or other mandated information – will need to be implemented by July 1 each year.
+
+The Food Safety and Standards Authority of India (FSSAI) has proposed mandating a logo on milk products, while calling for more prominent salt, sugar and fat labelling.
+
+This is one of the three amendments proposed in the Food Safety and Standards (Labelling and Display) Amendment Regulations, 2025.
+
+The draft notification published proposed that “all milk and milk products, including composite milk products … shall carry the logo as specified”.
+
+It also provided the colour and size specifications for components of the logo, which is a white drop enclosed within a blue square box.
+
+Qatari dairy giant Baladna is looking to increase its focus on its high-protein products and extend collaboration with the Algerian government, after a previous joint venture in Malaysia came to an end.
+
+Baladna recently announced its FY2024 full-year financial results, reporting ‘record-high’ revenue of QAR1.15bn (US$) which was up 8% year-on-year, as well as a 69% year-on-year increase in net profit to QAR185mn (US$).
+
+Baladna is already the market leader in many key dairy and juice categories in its home ground Qatar, particularly in key sectors such as fresh milk (96.1%) and UHT milk (92.5%), so the firm is now looking at various new strategies to keep up this rate of growth and push through to the next level.
+
+“On the consumer strategy front, we have strong interest in the high-protein milk and yoghurt segments, and have already launched new innovations into this market where we see a lot of potential,” Baladna CFP Saifullah Khan told the floor during the firm’s most recent investors’ meeting.",www.foodnavigator-asia.com,2025-04-09,15,Our top 10 most-read food and beverage industry stories from March 2025,article,0.01690059806,46,119,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/24/how-a-singapore-popsicle-brand-blends-colours-flavours-and-nutrition/,true,Reports on a specific company (Power Pops) and its product development and marketing strategies.,"‘Kids are the most honest critics’: How a Singapore popsicle brand blends colours, flavours and nutrition","Colourful, flavourful, healthy – Singapore’s Power Pops has detailed how it creates a ‘winning formula’ based on kids’ feedback.","Winning kids’ favour means getting parents’ approval – this involves combining colours, flavours, and nutrition into food that children enjoy.
+
+This led Power Pops to take a kids-focused approach from product formulation to branding.
+
+“Kids are the most honest critics. They’ll tell you straight up if something doesn’t taste good. At the same time, they’re the hardest to please.
+
+“So you really have to strike a balance. Food needs to look fun and colourful, and it has to taste amazing too,” said Power Pops co-founder Seema.
+
+As a parent herself, Seema acknowledged the challenge of getting children to eat a variety of fruits.
+
+Popsicles, she noted, are a clever workaround because kids gravitate toward them.
+
+They are fun enough to feel like a treat yet can be made to be wholesome enough for health-conscious parents.
+
+As there are no artificial additives, the firm uses herbs to enhance flavours and colours.
+
+“We pair strawberry with basil, and blueberry with lavender. The lavender, for instance, brings out the berry notes and adds depth. We also use blue pea flower to give it a beautiful tint. Such combinations really make everything pop, but do not overpower or mask the natural flavours of fruits,” said Seema.
+
+They also come with names like “Wonder Brain” – a bright purple and white popsicle twist – and “Energy Blast”, which has a deep yellow colour. These names suggest strength, energy, and mental sharpness.
+
+“The goal is to link healthy eating with feeling strong and powerful. Linking these to super power themes makes it appealing to kids,” said Seema.
+
+She added that whole fruits like strawberries, mangoes, and bananas are paired with peanut butter or yoghurt to deliver both flavour and functional benefits.
+
+But awareness of health trends is not enough – brands need to offer real solutions.
+
+For Power Pops, this means meeting parents’ ongoing demand for nutrient-rich snacks their kids will actually eat.
+
+**Turning challenges into strengths**
+
+Parents often struggle with picky eaters, while also avoiding artificial additives – a combination that makes snack choices especially difficult.
+
+Identifying the market gap is easy, but to create products that are viable comes with challenges such as a much shorter shelf-life compared to conventional snacks and desserts.
+
+“Our yoghurt pops last up to two months in the freezer. Having a shorter shelf-life than most products is one of our biggest challenges. But we turn it into a strength.
+
+“We tell our customers: If something sits in your freezer for six months to a year and still looks perfect, you should question what’s in it, because real, natural food will eventually spoil, even in the freezer.
+
+“The fact that our popsicles only last two months is actually a sign that they’re made with real ingredients and no preservatives. So we shift the narrative and use it to build trust with our customers,” Seema explained.
+
+The firm also has seasonal launches to increase urgency and appeal. Its latest limited editions are Vit C Boost with orange and cinnamon, and Immunity Zap with lime and passionfruit.
+
+Power Pops emphasises the use of natural ingredients. Whole fruits are used to retain nutrients, and its in-house yogurt – made with just milk and live cultures – adds protein and probiotics without fillers or gelatine.
+
+The goal is to offer a balance of protein, fibre, vitamins, and probiotics while avoiding added preservatives.
+
+Seema shared that parents eat the popsicles themselves, making them a family-friendly option.
+
+Power Pops is developing yogurt parfaits, which Seema aims to launch by the end of the year.
+
+The firm also plans to expand beyond Singapore, particularly in the Southeast Asia region, where the demand for cold treats is high due to the tropical climate.
+
+Furthermore, Seema noted that there is a gap in the market for clean-label frozen products targeted at children, making it a logical expansion opportunity.",www.foodnavigator-asia.com,2025-04-24,0,"How a Singapore popsicle brand blends colours, flavours and nutrition",article,0.01075485639,37,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/09/suntory-owned-roku-gin-says-keeping-up-with-trends-evolving-preferences-is-key-to-attracting-new-consumers/,true,"Reports on a specific company's marketing strategy and product launch, which is a factual event.","Keeping up with trends, evolving preferences key to attracting new-age consumers – Roku Gin",Suntory-owned Roku Gin says it is important to keep up with trends and evolving preferences to capture young consumers and draw alcohol enthusiasts back into the gin category.,"While consumers today are exposed to a wider repertoire of how gin is presented in different occasions or serve formats, the category remains perceived to lack excitement in terms of innovation.
+
+Furthermore, despite a growing white spirits category, particularly for tequila, gin growth is expected to soften and will maintain a conservative single-digit growth in years to come.
+
+This is according to Leanne Kee, Senior Brand Manager (Premium Spirits) for South East Asia (SEA) at Suntory.
+
+*“In order for us to appeal to new curious drinkers or to recruit alcohol enthusiasts back into the category, it is essential to keep up with trends to understand their motivations behind alcohol consumption and the drivers that will spur their appreciation of gin.*
+
+*“Historically, we’ve always showcased our brand and product offerings through the bar community. The growing cocktail culture and sudden **spike in demand for gin craft cocktails** also championed the growth of the category within SEA, particularly Singapore and Malaysia. *
+
+*“As a market leader for gin, we’ve pivoted our marketing strategies to target new-age consumers, specifically within the age of 25 to 34. Younger consumers are more curious, with their preferences and consumption behaviours having shifted drastically. They are either conscious about how they consume alcohol (surge of low-to-no ABV) or seek to explore experiences that resonate with their own values,” *Kee told *FoodNavigator-Asia*.
+
+Andrew Pang, Brand Ambassador (SEA) of Suntory, believes that craft gins like Roku Gin, where Japanese botanicals are harvested at their peak seasonality throughout the year, distilled almost individually, and blended just like how whiskies are married, deserve greater appreciation.
+
+*“Sometimes it is assumed that gin is just juniper-flavoured vodka or that gin is made by throwing all the botanicals into a pot.”*
+
+In fact, Roku Gin’s flavour profile is achieved by balancing six Japanese botanicals with eight traditional gin botanicals via a multiple-distillation process to bring out the best in each ingredient.
+
+*“Gin is also one of the most versatile spirits. It’s perfect for any occasion, beyond just a classic gin and tonic. You can enjoy Roku Gin in a crisp Tom Collins on a sunny afternoon, a bold Negroni for an elevated pre-dinner experience, or on its own if you are feeling a little adventurous. *
+
+*“The botanical blend allows it to adapt to any mood or occasions, making it a staple for everything from a casual treat for self to shared celebrations with friends and loved ones,” *Pang added.
+
+**Storytelling through collaboration**
+
+According to Kee, Roku Gin is an articulation of the Japanese concept of “shun”, the appreciation of each season’s best flavours, vibrancy, and vitality.
+
+*“Roku Gin is not just a product or a conventional gin brand, it is an invitation for new-age consumers to explore Japanese culture in modern forms. Last year, we launched a global campaign titled ‘Come Alive with the Seasons’, which was highlighted by a collaboration between actresses Elle Fanning and Sofia Coppola.*
+
+*“The brand DNA was translated into a beautiful piece of storytelling video, weaving together renowned Japanese nature, and reinforcing the craft and social ability of Roku Gin.”*
+
+In Singapore where Kee is based, the brand’s marketing initiatives are focused on combining authenticity and the human touch to present heritage with modern values.
+
+*“Through identifying and partnering with influential personalities who embody our brand values, they can help to connect Roku Gin’s legacy with contemporary trends. *
+
+*“The personal stories and experiences with the brand told through their lens strengthen the content’s authenticity. It’s all about experimenting and constantly learning through consumers’ responses.”*
+
+In line with the return of Roku Gin’s Sakura Bloom Edition this year, born from popular demand, the brand is rolling out a series of activations in Singapore throughout April.
+
+For instance, it is collaborating with AMI Patisserie to offer a dessert and cocktail pairing experience from April 4 to 6.
+
+Presented by AMI’s executive pastry chef Makoto Arami and local food stylist-entrepreneur Chun Rong Tan, the tasting session comprises an eight-course omakase featuring sweet and savoury items, and cocktails made with the Sakura Bloom gin.
+
+*“It is a celebration of craftsmanship that honours Japanese tradition, staying true to Roku’s roots while also pushing the boundaries of innovation, inspiring creativity through food and drink.” *
+
+At the same time, the brand is partnering six local bars to do a month-long menu takeover, showcasing three limited-edition cocktails co-created using the Sakura Bloom.
+
+Its 2025 Edition will be available at Suntory’s store on e-commerce platform LazMall from April 5.",www.foodnavigator-asia.com,2025-04-09,15,"Suntory-owned Roku Gin says keeping up with trends, evolving preferences is key to attracting new consumers ",article,0.01196769783,34,114,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/26/apac-confectionery-must-focus-on-adaptability-affordability-and-healthier-innovation-to-stay-relevant-to-consumers/,true,Reports on a specific topic (APAC confectionery market) with insights from industry experts.,"Exclusive APAC confectionery insights: Adaptability, affordability and healthier innovation key ","Industry experts from Mars, Lotte and Agthia share their strategies for success in APAC’s thriving confectionery sector. ","APAC confectionery is one of the most varied in the world, with different cultures having their own specialities, such as traditional kuih desserts in Malaysia, sweet treats like jalebi in India, and traditional Japanese confectionery termed wagashi, in addition to standard sweets, candies and jellies.
+
+According to 2024 data from Euromonitor, confectionery was the second largest snack category in Asia covering 33.4% of the market (behind savoury snacks which held 35.1% of the snacking market), and price growth in this sector has been outpacing other categories.
+
+Multiple confectionery leaders in the region have highlighted a need to focus on key drivers such as healthier innovation and adaptability in order to secure a piece of this pie.
+
+“This space in APAC and AMEA is evolving rapidly, driven by diverse consumer needs and cultural influences in the region – The role of snacking as a whole is expanding as these lifestyles evolve, with 41% of people eating fewer traditional meals, and confectionery is a big part of the snacking sector,” Mars Wrigley Global Emerging Markets (GEM) President Gabriel Fernandez told *FoodNavigator-Asia.*
+
+“As populations age across Asia Pacific, more than 58% of Asians prioritise physical and emotional health; and similarly in MEA, health and wellbeing is becoming as significant as economic stability increases.”
+
+For many players in the confectionery sector, healthier innovation tends to involve the introduction of healthier options of standard products, portion control as well as a combination of physical and mental wellbeing – the latter being a need that confectionery can effectively fulfill.
+
+“Consumer perception of healthy eating has evolved to encompass balance – including a variety of foods and occasional treats,” he added.
+
+“We have introduced healthier options such as half-sugar dark chocolate Snickers and KIND bars with fewer than 200 calories to address this consciousness - In Asia, we have introduced smaller packs and also recently introduced KIND into the Middle East.
+
+“We are continuing to explore how we can meet the demand for healthier snacks with health ingredients like nuts and fruit, and see the role of our gum brands like Orbit and Extra as a way to boost mental wellbeing, relieve stress, and boost concentration, which also addresses this desire for greater mindfulness and wellness.”
+
+This is a similar route being taken by Lotte in Thailand, where the company is looking to build up its chocolate business a new business pillar away from the saturated biscuits market.
+
+“Lotte actually has some 60 years of experience in chocolate production from a global perspective, mainly in Japan and South Korea, but this is our first entry into the Thai chocolate market in terms of local production,” Thai Lotte Marketing Division Manager Mao Ogino told us.
+
+“Health is still a very important driver here, and here we look at not only the physical health but also mental health – here, chocolate plays important role as can deliver relaxation and refreshment to consumers.
+
+“Additionally, chocolate has many grades and our PopNow brand uses real chocolate to ensure richness in its taste which is also a very important factor in the ASEAN region.
+
+“Chocolate is a very important market to us here, as Thai Lotte has been mainly developing biscuit business in Thailand so far, but this space has been getting increasingly saturated with many competitors producing at very competitive prices, and an abundance of SKUs being launched.
+
+“For chocolates, the market is still mostly amongst a limited number of global brands, and Lotte already has the existing knowledge and expertise to try to capture more of this market so we want to make the most of it.”
+
+Lotte’s PopNow has also been tweaked in terms of format and packaging for the Thai market where convenience stores are the main retail route for many chocolate brands, so that these can be sold at a mainstream affordable price range.
+
+“Affordability is very important in this market as well, and we need to ensure that we are offering good quality products here but also cannot expect consumers to purchase at premium prices daily,” he said.
+
+“This is why PopNow packaging and format has been set at 30g packs with about 10 pcs in each pack, so we can still keep the pricing affordable for the average consumer whilst giving them high-quality chocolate.”
+
+Watch the video below to find out more.
+
+**Traditional confectionery making a comeback**
+
+Various companies are also seeing opportunity in the traditional confectionery space, with many adding a touch of modernisation but generally maintaining the cultural value of these products to capture consumer interest.
+
+“There is healthy demand for snacks and confectionery in Japan and in Asia as a whole, so much so that we currently do not face any challenges in terms of consumer demand,” traditional Japanese confectionery (wagashi) firm Tachibana Tenshinan Director Yoshizaki Tohru tolf us.
+
+“The main growth potential we see in Asia for sweets and desserts is with personalisation – we are bringing more confectionery products such as ningyoyaki and dorayaki to other Asian markets, and plan to customise them by printing logos or images such as cartoon characters.
+
+“There is also a lot of experimentation going on in confectionery – for instance, ningyoyaki is historically filled with traditional adzuki or white bean paste, but many ningyoyaki producers are now experimenting with more universally appealing flavours, such as fruit jams, to cater to non-Japanese tastes.
+
+“Consumers are getting more adventurous in terms of seeking new tastes and flavours, but we’re not sure if the sweet and spicy combo will take off in APAC - We do have a spicy sweet cake that is selling quite well in Japan, but we’re not exporting those outside of Japan yet because we don’t know how receptive consumers are to this flavour combination.”
+
+A major confectionery driver in a market like Japan lies in its tourism-driven demand for cultural experiences, which calls for an increased need to be adaptable in its innovation but not lost the original essence of the traditional product.
+
+“Wagashi has a Japanese appeal which resonates with many around the world who are captivated by the Japanese culture, [so culture is very important],” he added.
+
+“It is also imperative to be adaptable, which we focus very much on - For example, we developed a vegan version for the US market and for APAC, we are working on popular flavours such as kaya, orange marmalade, chocolate, or cheese.
+
+“That said, we still offer the Japanese traditional favourites such as white bean paste, matcha, and adzuki beans, because these are authentic Japanese tastes that tourists like and again, culture is essential here.”
+
+**Adaptable assimilation**
+
+This has resonated in many other markets as well, such as in the Middle East where one of the most common sweet treats is in fact a date.
+
+“When you think of a date, it’s more of a superfood but it is actually also a confectionery sweet item for many consumers here,” Agthia President of Water and Food told us.
+
+“Is it as tasty as chocolate? Many think so, yet, it’s natural so it might not be [considered as ‘indulgent’], but sometimes, the consumer just wants to indulge.
+
+“This may not be every day, but there are always some days such as for a birthday or a celebration, and this is why we offer various options in our portfolio - Taking dates for example, we have chocolate dates and natural dates so consumer can choose a basic date or go to the extreme with such as nuts-filled dates or dates with various different fillings.
+
+“So it is all about providing consumers with a choice and letting them still feel the indulgence of a sweet treat – are these the healthiest possible foods? No, but it’s a healthier option, and at least they have that option.”
+
+Adaptability has also come up as an important driver in Mars Wrigley’s innovation, particularly when considering products that require reformulation or dairy-free ingredients.
+
+“We are also seeing a surge in demand for plant-based options and snacks with reduced sugar or healthier ingredient profiles and have adapting our innovation strategy accordingly,” Fernandez added
+
+“To date, we have produced vegetarian and eggless products such as Snickers, Twix, Bounty and M&Ms for consumers in Middle East and India to make them more accessible to consumers there.”",www.foodnavigator-asia.com,2025-03-26,29,"APAC confectionery must focus on adaptability, affordability and healthier innovation to stay relevant to consumers",article,0.0168008732,47,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/spirulina-may-improve-sleep-quality-and-mood-says-new-study-from-thailand/,true,Reports on a specific scientific study with factual findings.,Spirulina supplement may improve sleep quality and mood: Thailand clinical study,"Supplementation with spirulina may have the potential to increase sleep quality and mood in people suffering from mild to moderately severe depression, say researchers in Thailand.","Mental health issues and sleep disorders have surged globally, especially after COVID-19, impacting productivity and healthcare costs.
+
+In Thailand, depression and insomnia rates continue to rise, with over 19 million people affected by sleep disturbances. While medications like benzodiazepines offer short-term relief, they carry risks of dependency and side effects, driving demand for safer, natural solutions.
+
+Spirulina, a blue-green algae high in tryptophan, is available as a dietary supplement (often in tablets or capsules) and provides amino acids, vitamins, and antioxidants that may support better sleep and stress management.
+
+Early studies have suggested it could reduce stress and enhance sleep quality, but no clinical trials have tested its effects on adults with mild to moderate depression.
+
+As such, researchers at Thailand’s Mahidol University, Suranaree University of Technology and Chiang Mai University conducted a new double-blind, placebo-controlled trial on the effects of spirulina on sleep quality and mental health.
+
+**Spirulina supports slumber**
+
+The study enrolled healthy adults aged 18 to 60 with mild to moderate depression and a BMI under 30, excluding pregnant or breastfeeding individuals, night shift workers, severe psychiatric cases, heavy smokers or drinkers, recent travellers, and those using sleep or weight-loss supplements.
+
+The randomized, placebo-controlled trial used blinded group assignments and assessed mental health, sleep quality, and sleep hygiene at baseline, week 4, and week 8.
+
+The supplement used in the trial delivered two grams per day of *Arthrospira platensis* (spirulina) over eight weeks. The researchers found that this relatively low dose was enough to yield measurable benefits in sleep quality. They also noted that participants maintained their normal diets and routines during the study, isolating the effect of the spirulina supplement.
+
+By the end of eight weeks, participants taking spirulina had significantly better Pittsburgh Sleep Quality Index (PSQI) scores (4.97 on average, down from 7.03 at baseline) than the placebo group (6.73 at week 8). In particular, sleep quality and sleep latency (the time it takes to fall asleep) improved in the spirulina group versus placebo.
+
+Those taking also experienced more restful sleep — this was especially notable because insomnia and poor sleep are common in people with depression.
+
+**Less stressed and depressed**
+
+In addition to sleep benefits, the participants’ mental health status improved with spirulina. Scores on the Depression Anxiety Stress Scales (DASS-21) — a standard questionnaire for mood and stress — dropped steadily in the spirulina group, from an average of about 19 (mild-moderate range) at the start to 12 by week 8.
+
+In contrast, the placebo group’s DASS scores showed a slight increase by the end of the study. Notably, depression, anxiety, and stress scores all decreased in those taking spirulina, indicating broad mental health improvements.
+
+Participants reported feeling less anxious and less stressed over the eight-week period. These psychological benefits align with the sleep improvements, as better sleep often goes hand-in-hand with better mood and lower stress.
+
+**Weight and blood pressure unchanged**
+
+Despite the positive effects on sleep and mood, spirulina supplementation did not significantly affect BMI and blood pressure in either group.
+
+This suggested that the daily dose of spirulina did not lead to weight loss or gain or alter blood pressure in this short timeframe.
+
+While previous reviews have hinted that spirulina might help manage hypertension, this trial did not find a blood pressure effect, possibly due to the relatively healthy baseline status of participants.
+
+The stability of BMI is also notable for supplement manufacturers, indicating that adding spirulina for mood or sleep benefits likely won’t inadvertently cause weight changes.
+
+**High adherence, no serious side effects**
+
+Trial adherence was high, meaning participants consistently took their supplements as directed. Only two people in the spirulina group missed any doses (one day and three days out of 56 days in total), and 95% of the enrolled subjects completed the eight-week trial.
+
+The spirulina softgel was well tolerated, with no severe adverse effects reported during the study.
+
+Mild symptoms, if any, were not detailed, indicating that spirulina at two grams per day was generally safe in this population.
+
+This safety profile, combined with high adherence, suggests spirulina could be a practical add-on therapy people are willing and able to take daily without major complaints.
+
+**Potential benefits of tryptophan**
+
+Spirulina’s positive effects on sleep and mood may be explained by its nutritional composition. Spirulina is naturally rich in tryptophan, an amino acid the body uses to produce serotonin and melatonin — chemicals in the brain that regulate mood and sleep-wake cycles.
+
+By providing a dietary source of tryptophan, spirulina could help support the production of these calming, mood-stabilising compounds.
+
+In fact, tryptophan-rich foods have been suggested as a way to improve insomnia by addressing one root cause of sleep disturbances.
+
+Beyond tryptophan, spirulina also contains B vitamins, iron, magnesium, carotenoids, and antioxidants like phycocyanin and gamma-linolenic acid.
+
+These nutrients have anti-inflammatory and antioxidant properties that might reduce stress and improve overall brain health. While the study did not measure biological markers, the authors note that spirulina’s complex of nutrients likely contributes to an integrated approach for stress control and sleep health.
+
+**Relevance for future research**
+
+The study authors suggested longer trials were needed to confirm and extend the aforementioned results, possibly including biological measures like blood biomarkers or hormone levels to understand how spirulina works.
+
+Future research could explore higher doses, different populations (such as those with severe depression or anxiety disorders), or combine spirulina with other interventions.
+
+They concluded: “Our study highlights two significant benefits of spirulina supplementation: improved sleep quality and latency, and decreased depression, anxiety, and stress scores. Therefore, supplementing with spirulina, a natural food supplement, is an option for increasing sleep quality and mental health. This is particularly beneficial for individuals with mild to moderately severe depression.”
+
+**Source: ***Food Science & Nutrition*
+
+*“Effectiveness of an Arthrospira platensis (Spirulina) Softgel Supplementation on Sleep Quality, Mental Health Status, and Body Mass Index in Mild to Moderately Severe Depression Adults: A Double‐Blinded, Randomized, Placebo‐Controlled Trial”*
+
+**Authors: **Phenphop Phansuea, *et al.*",www.foodnavigator-asia.com,2025-04-07,17,"Spirulina may improve sleep quality and mood, says new study from Thailand",article,0.01382296889,41,106,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/01/cultivated-meat-sector-must-adjust-asia-marketing-strategy-to-enter-food-supply/,true,"Reports on a specific topic (cultivated meat sector) with analysis and expert opinions, in a news-style format.",Value and desirability: Cultivated meat sector must adjust Asia marketing strategy to enter food supply,The cultivated meat sector in Asia needs to adjust its marketing strategy beyond sustainability if it truly wishes to become a fixed part of the food supply chain.,"Cultivated meat had a difficult run in 2024 particularly in Singapore where formerly frontrunning companies in the industry ran into issues, such as cultivated chicken firm GOOD Meat which hit major operational snags.
+
+The millions of dollars of investment funding that were being poured into the industry also started drying up gradually in the past few years, bringing around a ‘funding winter’ that has been particularly obvious in cultivated meat due to the long, long timeframe required to see any ROI.
+
+Sustainability has been the core marketing strategy used by many cultivated meat companies in markets like the US and Europe, with grandiose ambitions to change the global protein supply and eliminate the need for animal agriculture in as little as a decade.
+
+But even before these troubles, companies in Asia had already had to make adjustments to this by prioritising health and nutrition due to sustainability being a far weaker purchase driver here – and considering the economic environment and inflationary pressures, this now carries even less weight when compared to food affordability.
+
+“Way back when the cultivated meat sector first took off, sustainability was the main industry driver and it has remained so in some markets, but we have always been cynical about this being enough to change the world per se,” Andrew Janis from cultivated firm VOW Global told the floor during a ‘Exploring Marketing Strategies for Cultivated Meat’ panel.
+
+“The reality of the situation always has been that this was a new area and we were going in without any conventional approach to follow, and we were creating it as we went along and initially people were very excited – but it was only after the novelty wore off that reality set in.
+
+“Now when we look at moving the industry forward, we need to consider the fact that there are many steps between manufacturing and a consumer eating these products, from processing to packing to distribution to transportation to retail to preparation and so on – and every step involves very real costs which need to be considered in relation to the consumer.”
+
+Cultivated foie gras firm GOURMEY CEO Nicolas Morin-Forest added that the time is not quite right for the sector to look at price parity as the goal.
+
+“The fight for parity was great when looking at the first-generation products, but we have realised that now consumers are looking more at value, and to capitalise here there is no choice but to look at higher-end product segments like foie gras or beef right now,” he said.
+
+“When we talk about making changes to the food supply chain being a major driver, this comes back to sustainability being a big enough draw – but unfortunately this is not enough to enable start-ups to transform their concepts into commercial success, which means there may not be even the opportunity to enter the food supply chain especially in markets like Asia.”
+
+This was seconded by Cellular Agriculture Australia (CAA) CEO Sam Perkins, who stressed that at its heart cultivated meat is meant to be a food, and not a technological breakthrough.
+
+“As a food business, the priority should always be on food first and foremost, and what makes good food,” he said.
+
+“This will mean it must be inexpensive, healthy, nutritious, low cost and accessible – these are the factors that will appeal to the general consumer.
+
+“If the sector still has its heart set in the long run on making a difference, companies need to start with focusing more on product desirability and not feasibility or else [it will be difficult to make any impact in markets like Asia].”
+
+**The Asia conundrum**
+
+Asia has always been a particularly price-sensitive market, and with economic instability and uncertain incomes having been a major concern in the region as of late, no amount of novelty or sustainability will be able to overcome affordability concerns for the general consumer here – but cultivated meat is far from being able to address these concerns.
+
+“It is very important to remember that at the heart of any food or beverage sector, in the long run food needs to be cheap to be widely accepted, especially in a market like Asia, and firms need to accept that the margins are only so big,” Future Food Asia (FFA) organising firm ID Capital CEO Isabelle Decitre told us.
+
+“The issue is that as a novel industry, many cultivated meat firms have had to prioritise answering to investors as a natural result of seeking investment, as investors of course will demand to see returns – but the reality is that progress has not been as rapid as hoped, and it has been an awakening for both the investors and the companies.
+
+“Building a brand is always going to be very expensive, and companies can only exist if they can make a decent profit at a decent scale, but for this there must be a decent-sized addressable market.
+
+“For cultivated meat companies, the first question that needs to be addressed is what this addressable market is – some are going down the niche, premium route but this will of course mean higher prices and limited access to the general consumer, so scaling up will take a different trajectory especially in Asia where again, food needs to be cheap to be widely accepted, consumed and purchased.”
+
+**Don’t beat them, join them**
+
+A potentially integrative option to the conundrum has been suggested by Meatable, which plans to work in-depth with conventional meat companies for meat production.
+
+That said, this would by no means be a quick solution – Meatable estimates that it will be about five years before the first cultivated meat production line integrated into a conventional processing plant will be operational.
+
+“The meat industry wants good, safe, high-quality meat and efficiency is paramount to them, so it actually makes a lot of sense to integrate cultivated meat production into their operations,” Meatable CEO Jeff Tripician told us.
+
+“This would be just like a tech upgrade for them, and would serve to both act as a draw for younger consumers as well as meet their corporate ESG requirements – we have already had these discussions and found that this integration can represent at least five areas of relief for a meat company.
+
+“It is also the most financially viable strategy for us and the consumers, as this takes product marketing out of the equation for us – this would fall to the meat company.
+
+“And when produced at large scale, end-product prices will drop which then make these more accessible to and affordable for consumers, a crucial factor to consider in a market like Asia.”",www.foodnavigator-asia.com,2025-04-01,23,Cultivated meat sector must adjust Asia marketing strategy to enter food supply,article,0.014553082,36,120,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/02/australia-supermarket-report-more-grocery-competition-needed-to-break-oligopoly-but-barriers-may-be-too-high/,true,"Reports on the findings of an Australian government inquiry into the supermarket industry, a specific real-world event.",Australia supermarket report: More grocery competition needed to break ‘oligopoly’ but barriers may be too high,"More grocery competition is required within the Australian grocery sector in order to break the ‘oligopoly’ currently led by Woolworths and Coles, but the barriers to entry may be too high.","An inquiry was directed by the Australian Government in January 2024 to the Australian Competition and Consumer Commission (ACCC), and the final report was recently published.
+
+One of the main findings of this report was the conclusion that the local supermarket industry is ‘highly concentrated’, with the ACCC putting Woolworths market share at 38% of supermarket grocery sales and Coles at 29% - large numbers compared to closest competitors ALDI at 9% and Metcash (which supplies to independent stores) at 7%.
+
+“In economic terms, this is an oligopolistic market structure in which Coles and Woolworths have limited incentive to compete vigorously with each other on price,” the commission said via formal documentation on the report.
+
+“Grocery prices in Australia have been increasing rapidly over the last five financial years - Most of those increases are attributable to increases in the cost of doing business across the economy, [however] ALDI, Coles and Woolworths have also increased their product and EBIT margins during this time.
+
+“This means that at least some of the grocery price increases have resulted in additional profits for ALDI, Coles and Woolworths.
+
+“[The inquiry considered] supermarket profitability using various metrics including earnings before interest and tax (EBIT), net profit after tax (NPAT), gross margin and return on capital [as well as] comparisons with international profitability margins.
+
+“We have found that regardless of the metric applied, Coles and Woolworths are among the most profitable supermarket businesses among their global peers [even if they] do not necessarily have the highest profit margins globally.”
+
+This high profitability has been the subject of public attention, with many linking this to a lack of competition within Australia’s supermarket industry,
+
+“While we recognise international profitability comparisons are challenging, and will have certain limitations, our view is that consistently high profits for Australian supermarkets, relative to their international peers may indicate there is scope for greater competition within the industry,” the commission added.
+
+“However, the existence of sustained high profits for Australian supermarkets is also likely to indicate that while firms may like to enter, it may not be profitable for them to do so due to the advantages of incumbency.
+
+“Our view is that we are unlikely to see significant entry or expansion by full-service supermarket chains in Australia. If entry or expansion does occur, it would be more likely to occur via differentiated supermarkets or non-supermarket grocery retailers, such as online (Amazon), subscription warehouse (Costco), premium gourmet (Harris Farm) or hard discounter (ALDI) offerings.”
+
+**Pricing patterns**
+
+More concerning for consumers is the lack of competition leading to consistently high grocery prices, as the inquiry revealed that the current status quo means there vis limited liklihood of the major chains to drop their prices.
+
+“The oligopoly structure of the Australian supermarket industry limits Coles’ and Woolworths’ incentive to compete vigorously on price,” the report stated.
+
+“In an oligopoly, firms are likely to maximise their profits based on expectations of how other firms are likely to react - if dominant firms believe that a reduction in prices by one firm will provoke an equal reduction by other dominant firms, resulting in a lower profit margin without a change in market shares, this may limit incentives to compete on price.
+
+“As such, in a market like Australia where the threat of significant entry or expansion in the short term is low, Coles or Woolworths would likely individually have little incentive to broadly discount prices significantly below the other.”
+
+Based on its data from the past year, the commission noted that it ‘had not observed’ either Coles or Woolworths seeking to substantially discount prices (though examples do exist for particular products at particular times), with Woolworths appearing less interested in this than Coles.
+
+Woolworths CEO Amanda Bardwell told the commission that: ‘The strategy is to compete on price every single day and every single day of every week’.
+
+Significantly, the inquiry report also indicated that both chains have the ability to increase retail margins (the difference between the recommended retail price and the wholesale price) for packaged grocery products beyond the cost increases incurred from suppliers.
+
+“In relation to retail margins, material we obtained indicates that Coles and Woolworths sometimes accept wholesale price increases [from suppliers] for packaged grocery products only if the retail margin is maintained or increased in percentage terms,” said ACCC.
+
+“This may be achieved if the supplier has set a new recommended retail price that will achieve this margin, or through an increase in promotional spend or other payments made by the supplier.
+
+“The apparent ability of Coles and Woolworths to increase retail margins for packaged grocery products by more than is necessary to accommodate a wholesale price increase indicates they have – and sometimes exercise – a level of market power in retail markets.”
+
+That said, on the whole the ACCC has not directly accused these chains of any price gouging, indicating it was not able to conclude whether this was indeed happening.
+
+The Australian Prime Minister has committed to inflict severe penalties on any supermarkets caught price gouging, but has not identified any definition regarding the meaning or pricing differences that would amount to price gouging.
+
+A taskforce is being formed to look into this, comprising various stakeholders including the ACCC and the local Treasury, with a target of legislation being implemented by the end of 2025.",www.foodnavigator-asia.com,2025-04-02,22,Australia supermarket report: More grocery competition needed to break ‘oligopoly’ but barriers may be too high,article,0.01367600923,35,123,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/11/safety-first-south-korea-food-poisoning-policy-honey-authenticity-tech-and-more/,true,"Reports on multiple specific events related to food safety and trade, with a clear timeframe and factual reporting.","Safety First: South Korea food poisoning policy, honey authenticity tech and more","South Korea food poisoning policy, honey authenticity tech and more feature in this edition of Safety First. ","The South Korean government is striving to clamp down on large scale national food poisoning cases after a spate of significant outbreaks.
+
+South Korea has had a tough run in terms of food safety and food poisoning cases over the past two years, having recorded over 350 cases and close to 9,000 individuals during the summer months of July to September 2023 alone, as well as a serious outbreak affecting over 1,000 victims in July last year.
+
+As such, the government announced its national 2025 food poisoning and prevention measures campaign in late February.
+
+Estonian trade officials are hoping to take a bigger slice of Japan’s 45,000 tonne honey market on the back of promoting new authenticity tech.
+
+According to a report released by the European Union (EU), 46% of honey imported into Europe was suspected of having syrup added, and 147 of 320 samples were found to not comply with EU honey standards.
+
+Activities range from counterfeiting and substitution to false labeling, which not only causes consumers to lose trust in genuine products, but also poses serious health risks. It also weakens legitimate producers and suppliers who comply with the rules.
+
+To address these challenges, Estonia has sought to combine the nation’s ICT technology with R&D and biotechnology expertise to provide innovative solutions.
+
+Thai trade officials are hoping to cash in on Japan’s rice supply challenges and subsequent price hikes that have hit consumers hard.
+
+The Japanese agriculture department unveiled a plan earlier this year to release 210,000 tonnes ofrice from government stockpiles that is usually used for emergency cases if crops fail.
+
+The government began auctioning the stockpiles last week, with its impact remaining to be seen. It put 150,000 tonnes up for bidding and subsequent sales will be assessed based on supply conditions.
+
+The policy was introduced after rice prices hit record highs in January, with the key commodity trading 80% higher than 12 months ago.
+
+South Korea will allow more flexibility in purchasing processes and international online imports as part of a new plan to manage disruptions to food supplies.
+
+South Korea has been concerned about its food supply security after it was impacted by the COVID-19 pandemic, and the Russia-Ukraine war hit its wheat imports, leading it to turn to rice as a replacement.
+
+Most recently, Ministry of Food and Drug Safety (MFDS) Minister Oh Yoo-kyung announced that it had laid out plans in preparation for potential ‘global supply chain deterioration’, ini order to ensure a stable supply of food for South Korea.
+
+China’s retaliatory 34% tariff response to Trump’s Liberation Day hikes is likely to have a major impact on the food and beverage trade.
+
+Earlier this year, China had already struck back against Trump’s first and second tariff hikes by implementing its own increases for some 820 US imports - over 700 of which were agrifood products.
+
+The government China imposed an additional 34% of tax on all US imports starting April 10, including the aforementioned 700+ agrifood items.
+
+Further potential retaliatory measures include export suspensions for various US poultry and grain companies into China, all implemented on April 4 based on ‘food safety concerns’, but with more such cases expected to be implemented further down the line.
+
+This is all bad news for the United States’ own food and agricultural sectors.US agrifood industry organisations have fervently opposed these tariff hikes in fear of food ingredient prices being massively increased.",www.foodnavigator-asia.com,2025-04-11,13,"Safety First: South Korea food poisoning policy, honey authenticity tech and more",article,0.009752965499,27,111,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/07/blackmores-obtains-b-corp-cert-for-all-brands-to-meet-sustainability-demand-requirements/,true,Reports on a specific corporate action (Blackmores obtaining B Corp certification) in a news-like format.,Blackmores obtains B Corp cert for all brands to meet sustainability demand,"Blackmores Group has obtained B Corporation (B Corp) certification for all its brands, which it says is “of value” to meet consumer expectations for sustainability and disclosure requirements, and to ensure resilient supply chains.","Blackmores began the application process in 2022, which was paused in the following year due to Kirin’s acquisition. The assessments resumed in 2024, with the company officially obtaining B Corp certification this February.
+
+The certification applies across all Blackmores brands, including Blackmores, BioCeuticals, Blackmores Institute, and Pure Animal Wellbeing, as well as in all regions where the company operates.
+
+*“Interestingly, the principles ingrained in the company when Maurice Blackmore founded it more than 90 years ago are completely aligned with the B Corp mission. His purpose was to improve lives through better health and well-being, nurture the earth, use nature’s resources with respect, treat employees like family and owners of the business, give back to the community, and partner with others to make a difference.*
+
+*“We know that to solve worldwide challenges, we need to work as a global community, and that’s why our supplier and industry partnerships are at the heart of our progress toward a more sustainable industry.* *The B Corp Certification process required us to engage stakeholders from all areas of the business to take stock of our current performance and future aspirations,” *Sally Townsend, Head of Sustainability at Blackmores, told *NutraIngredients-Asia*.
+
+According to Townsend, B Corp certification is well established across North America, Europe, Australia and New Zealand, and has mounting significance in Asia, especially among younger demographics and conscious consumers.
+
+*“In general, consumers are becoming increasingly aware of environmental issues related to the sources of products they buy and the impact of packaging. B Corp certification requires companies to disclose the approaches they use to manage these issues and be accountable for continuous improvement. *
+
+*“Though consumers do not always consider the human rights of workers in the supply chain, there are sectors where workers are typically more vulnerable, such as fisheries and herb picking, and this is another aspect considered through B Corp certification.” *
+
+Consumers’ increasing preference for more sustainable brands is not the only driver of high standards across the sector. In particular, the impact of climate change on raw materials is a key consideration to ensure resilient supply chains for Blackmores’ products.
+
+*“The growing consumer expectations for sustainable products and emerging mandatory climate disclosure requirements in financial reporting are two principal forces driving sustainability ambitions.” *
+
+At the same time, aligning ambitions with retailers is a “real opportunity” to create value, whether in consumer propositions or approaches to climate resilience.
+
+*“A lot of progress has been made in recent years to reduce our greenhouse gas (GHG) emissions. Now, the focus has shifted due to growing requirements to disclose our scope 3 or value chain emissions, and the only way to do this is by collaborating with our business partners.” *
+
+Scope 3 emissions are GHG emissions that occur along the value chain, encompassing activities that are not directly conducted or controlled by the company itself, such as those from suppliers, transportation, and product usage.
+
+**Certification of value**
+
+While Australia’s regulatory framework provides assurance of quality and safety standards for health and nutrition products in the local market, there are “broader perspectives” that sit outside of these requirements, which B Corp certification is said to address.
+
+*“Blackmores Institute and our research partners’ efforts in building scientific evidence and knowledge base for potent and efficacious natural products have furthered consumers’ confidence in our product claims. *
+
+*“Nevertheless, therapeutic herbs are vulnerable to environmental and other challenges around the world — sectors that we rely on, such as herb picking and fisheries, are vulnerable to human rights issues. And we are reliant on millions of workers along complex supply chains, as sourcing natural ingredients is spread across diverse regions and dependent on specific climates.” *
+
+Townsend said that the hurdle to obtaining B Corp certification was high because of Blackmores’ strong presence in Asia, manufacturing footprint, and global supply chain.
+
+*“Nevertheless, that was also a sign of our capacity to make a greater impact as a responsible business. This is important to our partners, customers, consumers, as well as our people. We’re now part of a global movement working to ensure that our business is a force for good. When we’re living through times of major uncertainty, that’s very motivating.*
+
+*“We worked with a broad community of colleagues throughout the certification process — one action at a time — and it was important to maintain enough humility to know when we needed to be more ambitious while still being driven by the understanding that this was of value.” *
+
+As part of the process to achieve the certification, the company implemented several key initiatives.
+
+These include incorporating assessment of biodiversity practices into supplier screening, strengthening partnerships that support sustainable sourcing, and transitioning to 100% renewable electricity at all major sites and introducing water efficiency targets.",www.foodnavigator-asia.com,2025-04-07,17,"Blackmores obtains B Corp cert for all brands to meet sustainability demand, requirements",article,0.01177823558,28,109,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/23/start-up-spotlight-jobbie-nut-butters-hey-chips-fruit-bites-cell-cultured-coffee-and-more/,true,"Reports on multiple specific developments (product launches, collaborations, etc.) in the food industry, presented in a news-like format.","Start-up Spotlight: Jobbie nut butters, Hey! Chips fruit bites, cell-cultured coffee and more","Jobbie nut butters, Hey! Chips fruit bites, cell-cultured coffee and more feature in this edition of Start-up Spotlight.","Malaysian peanut butter brand Jobbie’s recent chocolate almond butter launch and collaboration with global brands including Famous Amos are aimed at boosting its appeal among younger Asians.
+
+Jobbie’s approach to growth blends indulgent innovation with strategic collaborations. The firm regularly works with well-known brands to create new flavour experiences — a move it says appeals to younger and more adventurous consumers.
+
+One example is its top-selling collaboration with Famous Amos, where crushed chocolate chip cookies are blended into peanut butter. A second partnership is in the works, expected to follow a similar concept.
+
+Singapore-based Hey! Chips has expanded its clean snacks portfolio with a new range of freeze-dried fruit bites, which it claims offer a unique melt-in-your-mouth texture.
+
+Hey! Chips is best known for its range of crunchy whole vegetable snacks, having opted to move away from conventional extruded snacks to establish a ‘whole ingredient’ unique selling point.
+
+All its products are clean label with no sugar or preservatives added, and a standard ingredient list of just two to three items.
+
+“With our crunchy snacks range having hit its stride and finding entry into all the premium supermarkets in Singapore, we wanted to create something even more unique but still true to our clean label ideology,” Hey! Chips Founder and CEO Emily Chu told *FoodNavigator-Asia* at the recent Food and Hotel Asia (FHA) 2025 event in Singapore.
+
+Cell-cultured coffee could address pricing, quality, and other supply chain inefficiencies in Asia, says Singapore foodtech firm Another Food.
+
+The firm is leveraging plant cell culture to optimise coffee production, significantly shortening the harvest cycle. It aims to produce a harvest every 14 days – roughly 20 times faster than traditional farming.
+
+“A small coffee farm typically produces around 800 kilograms of coffee per year. Using our technology, we could scale up to 15 to 20 tonnes annually,” said CEO Stéphane Chen.
+
+Singapore start-up Frutti Sugar says its production technology is able to drive down cost and scale up production of allulose.
+
+Allulose is a naturally occurring sugar alternative with significant application potential in foods, functional beverages such as sports drinks, and supplements.
+
+Due to its studied ability to curtail post-meal glucose spikes and improve insulin sensitivity, allulose is emerging as an alternative to conventional sweeteners, and has shown promise for use in functional beverages and supplement formulations to support metabolic health.
+
+Allulose has been approved by countries including the US, Australia, Japan, Singapore, and South Korea as a sugar substitute.
+
+### Singapore’s Altimate Nutrition debuts cricket protein bars in retail channels, seeks to expand distribution
+
+Singapore start-up Altimate Nutrition has launched its cricket protein bars via both offline and online retail channels, while actively seeking distributors and expanding direct-to-consumer (DTC) sales.\
+
+This development has been a long time coming for the firm, having awaited regulatory approval for nearly four years.
+
+After the Singapore Food Agency (SFA) announced the approval of 16 species of insects for consumption in July 2024, Altimate Nutrition kickstarted its production in Thailand, although it took three months before the first batch of products arrived in Singapore.",www.foodnavigator-asia.com,2025-04-23,1,"Start-up Spotlight: Jobbie nut butters, Hey! Chips fruit bites, cell-cultured coffee and more",article,0.01056214769,28,118,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/15/us-blanket-tariff-hikes-evoke-mixed-responses-from-singapore-food-manufacturers/,true,Reports on a specific real-world event (US tariff hikes) with news-style reporting,US blanket tariff hikes evoke mixed responses from Singapore food manufacturers,"Some say it’s a setback, others a silver lining. Here’s what Singapore food and beverage manufacturers have to say about US President Donald Trump’s tariff hikes.","The United States’ recent announcement of at least 10% tariff hikes on all its trade partners saw mostly negative reactions from markets all over the world, and retaliatory measures announced by major economies such as China and Canada.
+
+Some of the markets most heavily impacted by the US’ move were China with a 54% total hike which was later raised to 145%, Vietnam (46%) and Cambodia (49%).
+
+By comparison, Singapore has gotten a relatively better end of the stick compared to most of its other ASEAN counterparts with ‘only’ the 10% blanket hike – and reactions from the local food and beverage to this have been mixed so far.
+
+“Although one can say that Singapore as been one of the least affected markets, this blanket tariff hike has really changed the ball game for food trade as a whole for many countries, so we are definitely still affected,” Leong Guan Foods Head of Strategy Kevin Lim told *FoodNavigator-Asia*.
+
+“As a whole the world is still calibrating to handle this announcement, and really we don’t know yet whether these tariffs are really here to stay for good or it is a negotiation tactic of going to an extreme in order to meet at a lower level as a compromise.
+
+“It certainly looks alarming, there is no doubt about that, but we can’t draw any conclusions right now, whereas trade and business still needs to continue.”
+
+Singapore Prime Minister Lawrence Wong has also issued a statement highlighting concerns about this strategy despite the apparent ‘minimum impact’ for Singapore.
+
+“What the US is doing now is not reform. It is rejecting the very [free market economic] system it created,” he said.
+
+“According to the administration, the sweeping tariffs are needed to fix America’s trade imbalances - but there is nothing inherently wrong about running a trade deficit. It simply means that American consumers are buying more from the world, than the world is buying from America.
+
+“In Singapore’s case, we have an FTA with America, impose zero tariffs on US imports, and actually run a trade deficit with the US – meaning we buy more from them than they do from us, so if the tariffs were truly reciprocal, and were meant to target only those with trade surpluses, then the tariff for Singapore should be zero.
+
+“But still we are being subjected to the 10% tariff. We are very disappointed by the US move, especially considering the deep and longstanding friendship between our two countries.
+
+“These measures will accelerate the fracturing of the global economy [and] our deeper worry is not the direct impact that businesses face, but the wider implications for the global trading system and the world economy [including] a rejection of WTO rules and a full-blown global trade war.”
+
+The world appears to already be barrelling full-force towards the latter: After China retaliated by announcing its own tariff hikes on the US earlier this month, Trump responded by threatening further 50% hikes – to which China has announced that it is prepared to ‘fight to the end’, a precise indication of Prime Minister Wong’s concerns.
+
+**Silver lining for some**
+
+That said, not all firms in the city state see these tariff hikes as a completely negative thing for the food sector, such as instant ramen and condiment manufacturer Prima.
+
+“These tariff hikes are actually a good thing for Singaporean food firms like Prima which are exporting to the United States and dealing with distributors there,” Prima Taste Division General Manager Danny Lee told us.
+
+“These US distributors are now unable to increase imports from say China due to the large tariffs that would come with it, and we actually have some form of advantage with 10% compared to the other large numbers they are dealing with, so we can say they should be importing more of Singapore foods compared to others now.
+
+“For us in the instant noodle category, we have always faced intense competition from markets like Malaysia and Thailand from a price perspective, but now even if these are something like 50% cheaper based on unit price, the tariff situation means that Singaporean instant noodles are now able to be competitively priced with these others in the US market.”",www.foodnavigator-asia.com,2025-04-15,9,US blanket tariff hikes evoke mixed responses from Singapore food manufacturers,article,0.01103260318,28,126,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/08/australia-co-op-sector-calls-for-government-support-to-overcome-supermarket-oligopoly/,true,"Reports on a specific event (ACCC report) and the co-op sector's response, in a news-style format",Australia supermarket inquiry: Co-op sector calls for government support to overcome  ‘oligopoly’,"The Australian co-operative (co-op) retail sector wants better support for small  stores in the country, after the supermarket sector was branded an ‘oligopoly’.","Australia has been conducting an in-depth study into supermarket sector since the beginning of 2024, helmed by the Australian Competitor and Consumer Commission (ACCC).
+
+After over a year of inquiries, the commission recently published its final report in March 2025, concluding that the current structure of the local retail sector is essentially an oligopoly led by Woolworths and Coles**. **
+
+This is very similar to the situation faced by neighbouring market New Zealand previously, which has seen shifts towards a reform of sorts in recent years led by the New Zealand Food and Grocery Council (NZFGC).
+
+In Australia, due to the larger size of this market, co-ops are much more abundant and widespread, and the local co-op sector believes that the market needs to increase its focus on smaller retail outlets such as these in order to break the local oligopoly - and that this will require government support.
+
+“We herald the major first recommendation of the ACCC inquiry into supermarket power for government to support more co-operative supermarkets, [so as to] support better prices and competition for Australian shoppers especially in regional and remote areas,” said local Business Council of Co-operatives and Mutuals (BCCM) CEO Melina Morrison.
+
+“[ACCC’s conclusions show that] Australian consumers suffer when it comes to their shopping bill on food and groceries because of the clear oligopoly in the supermarket sector.
+
+“In regional areas, co-ops play a vital role in thinner or less profitable markets - they are also motivated to keep prices lower, increase choice on the shelf and treat suppliers ethically.”
+
+### Business sense
+
+She also stressed that on the international front, it can be seen that co-ops and other small retail stores require government policy support in order to really make a difference in the market they are in, and this is unlikely to be any different in Australia.
+
+“In many countries the secret to the flourishing of independent stores, co-op supermarkets and farmers’ markets is the fact that business policy settings enable these types of businesses to compete on a level playing field,” she said.
+
+“In markets without this support, the slow attrition of mum and dad stores, smaller supermarkets, independent stores and co-ops is also the result of policies failing to support these different corporate structures.
+
+“As such, policies encouraging co-operatives to form and grow in retail must be part of a multi-pronged strategy to counter monopolisation of markets.
+
+“[It also makes very sustainable business sense as] particularly in the regional, non-urban areas, co-ops are an excellent choice for retail, holding investment in the community, employing locally and facilitating shorter and more localised supply chains.
+
+“This means the communities served by retail co-ops are better served in times of crisis when decisions are made close to home.”
+
+The ACCC report also highlighted that independent retail stores in Australia perform a ‘particularly vital function in outer regional and remote Australia, where [large supermarkets] are not present or have only a limited presence’, but that this is generally non-price competition as these stores tend to ‘generally price higher’ than the larger supermarkets due to various constraints.",www.foodnavigator-asia.com,2025-04-08,16,Australia co-op sector calls for government support to overcome supermarket  ‘oligopoly’,article,0.009038729239,22,119,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/08/how-chinas-retaliation-to-trumps-tariffs-could-impact-food-trade/,true,Reports on a specific real-world event (China's retaliation to US tariffs) with news-style reporting,‘Forceful and precise’: How China’s retaliation to Trump’s tariffs could impact food trade,China’s retaliatory 34% tariff response to Trump’s Liberation Day hikes is likely to have a major impact on the food and beverage trade.,"Earlier this year, China had already struck back against Trump’s first and second tariff hikes by implementing its own increases for some 820 US imports - over 700 of which were agrifood products.
+
+“The US’s unilateral tariff increase damages the multilateral trading system, increases the burden on US companies and consumers, and undermines the foundation of economic and trade cooperation between China and the US,” China’s State Council Tariff Commission (CTC) had said via a strongly-worded statement.
+
+“[As such], additional tariffs have been imposed on some imported goods originating from the United States to China starting March 10 2025.”
+
+Following this latest round of US tariffs, China’s increased its levies from 10% to 15% in March by a further 34% today.
+
+China previously vowed to take action to protect its own interests, calling Trump’s move ‘typical unilateral bullying’, and economic experts predicted that action would be swift and impactful - which it has been.
+
+“Countermeasures by the Chinese government must be forceful and hit the issue precisely, but also reasonable,” said the China Academy of International Trade and Economic Cooperation in a statement.
+
+“This is because it is still crucial to avoid any retaliation from worsening the situation and further damaging relations between both markets.”
+
+It remains to be seen what exactly constitutes ‘reasonable’ according to expert analysis, but China’s response issued on April 5 has very definitely been a forceful one.
+
+“The United States announcement under various pretexts of excessive tariffs on all its trading partners, including China, has seriously infringed upon all countries’ legitimate rights and seriously violated WTO rules,” China’s Ministry of Foreign Affairs (FMPRC) said via a formal statement.
+
+“It has also seriously damaged the rules-based multilateral trading system, and severely impacted the stability of the global economic order. -The Chinese government strongly condemns and firmly opposes this, a typical act of unilateralism, protectionism and economic bullying.
+
+“The United States is using tariffs to subvert the existing international economic and trade order, putting American interests above the interests of the international community, and sacrificing the legitimate interests of countries around the world to serve its own hegemonic interests of the United States.
+
+“China does not provoke trouble, but nor are we afraid of it - Pressure and threats are not the right way to deal with China. We have, and will continue to take resolute measures to safeguard our sovereignty, security and development interests, [including] opening our doors to the international market.”
+
+The government China imposed an additional 34% of tax on all US imports starting April 10, including the aforementioned 700+ agrifood items.
+
+Further potential retaliatory measures include export suspensions for various US poultry and grain companies into China, all implemented on April 4 based on ‘food safety concerns’, but with more such cases expected to be implemented further down the line.
+
+This is all bad news for the United States’ own food and agricultural sectors.US agrifood industry organisations have fervently opposed these tariff hikes in fear of food ingredient prices being massively increased.
+
+“Broad and prolonged tariffs on our top trading partners and growing markets will risk undermining our investments, raising costs for American businesses and consumers, and creating uncertainty for American dairy farmers and rural communities,” Becky Rasdall Vargas, International Dairy Foods Association Senior Vice President Of Trade And Workforce Policy said in a formal statement.
+
+“The U.S. dairy industry depends on strong trade relationships and access to essential ingredients, finished goods, packaging, and equipment to provide Americans with safe, affordable, and nutritious dairy foods and beverages.”
+
+A joint statement from the US Dairy Export Council (USDEC) and National Milk Producers Association said that perhaps a more targeted approach instead of blanket tariffs should be considered.
+
+“A firm hand and decisive approach [is needed] with markets like EU and India to correct distortive trade policies and mistreatment of American agriculture, e.g. imbalanced tariff barriers and nontariff choke-points such as the misuse of Geographical Indications to block sales of our cheeses,” said the organisations.
+
+“However, the strong majority of our trading partner relationships are positive ones; this includes many of the countries that will see higher tariffs imposed on them.
+
+“We encourage the administration to work swiftly with these constructive partners to negotiate new trading terms that expand opportunities for U.S. exports and secure the elimination of both tariff and non-tariff barriers.”
+
+Other experts believe that the biggest loser in this trade war is likely to be the US consumers and businesses at the end of the day.
+
+“Blanket tariffs will affect prices of all goods and potentially create shortages as rising prices create delays at ports and weaken demand and supply of goods,” GlobalData Senior Consumer Analyst Hannah Cleland told us.
+
+“A more diversified supply chain both in terms of suppliers and ingredients can cushion the impact [but whilst] that said, these changes are necessary, they are not fixes as rising prices for less value will be a hard pill for consumers to swallow.”
+
+She added that this situation is likely to be particularly obvious in the foodservice sector which operates with food and beverage as well as labour at its core.
+
+“Foodservice operators are facing pressure both from tariffs and rising labour costs to a point where costs can no longer be absorbed, and cutbacks will have to be made - The knock-on effects of diminished staffing levels and erratic ingredient pricing and availability will result in a less consistent experience and standard of dining out for consumers,” she said.
+
+“[This puts the sector] in a precarious position against the backdrop of already weakened sales and fierce price wars in 2024 and 2025 [and because] many specialist format outlets are reliant on importing food and beverages of specific origins.”
+
+Institute of International Finance Head of China Research Gene Ma added that there is a similar patter to be found in the FMCG sector, where the US itself is likely to feel the impacts the most.
+
+“Most of US imports from China are capital goods and industrial materials, not consumer products - therefore, the tariffs being imposed will have more of a negative impact on US manufacturers and consumers,” he said.
+
+President Trump previously described the tariff hikes as ‘a useful tool for negotiating fairer terms of trade’, perhaps expecting more negotiation to be on the cards.
+
+But this remains to be seen as after China’s latest retaliations, he rapidly posted on American social media platform Truth Social that: “CHINA PLAYED IT WRONG, THEY PANICKED – THE ONE THING THEY CANNOT AFFORD TO DO!""
+
+China also confirmed that a formal complaint had been filed against the United States with the WTO as of April 4 2025.
+
+**China’s first round of retaliation tariff hikes**
+
+China’s first round of tariff hikes earlier this year already showed that amongst the most heavily-hit products in this announcement were US exports of chicken, wheat and corn which have all been subjected to additional 15% tariffs.
+
+“All forms of chicken, wheat and corn as well as related products will be subject to this additional taxation,” said the CTC.
+
+“For chicken this applies whether it is fresh or frozen, whole chicken or parts of the chicken, canned or processed in other ways; for wheat and corn it applies across both agricultural and consumption uses, covering the whole product or milled into flour.”
+
+This would be a particularly severe blow for the US chicken exports market, as China was the third-largest export destination for US chickens in 2024, according to data from the US National Chicken Council.
+
+In addition to chicken, wheat and corn imports, a tariff increase of 10% were also implemented on the other 700-odd agri-food products list, including sorghum, soybeans, pork, beef, aquatic products, fruits, vegetables, and dairy products.
+
+The Observatory of Economic Complexity (OEC) has reported wheat exports to China in November 2024 to make up US$75.5mn (out of a total of US$418mn in global exports); and corn exports to China in 2023 as US$2.22bn (out of a global total of US$14.4bn).
+
+**How it all started**
+
+One of President Donald Trump’s first moves after reclaiming the White House earlier this year was to impose additional tariffs to ‘address an emergency situation’ of an ‘extraordinary threat posed by illegal aliens and drugs including fentanyl’, which his office claimed to constitute a ‘national emergency’.
+
+“President Trump is taking bold action to hold Mexico, Canada, and China accountable to their promises of halting illegal immigration and stopping poisonous fentanyl and other drugs from flowing into our country,” a formal White House statement said.
+
+“Chinese officials have failed to take the actions necessary to stem the flow of precursor chemicals to known criminal cartels and shut down money laundering by transnational criminal organizations.
+
+“Tariffs are a powerful, proven source of leverage for protecting the national interest [so] President Trump is using the tools at hand and taking decisive action.”
+
+Following this, Trump - who has famously declared ‘tariff’ to be his favourite word – first announced an additional 10% tariff increase on China on March 3, taking the total additional tariffs to 20%.
+
+This was swiftly followed by a hike of at least 10% tariff increases for all US trade partners on April 2 – maxing out at an additional 34% for China, making the overall tariff hike for the world’s second-largest economy 54% in total.
+
+Other major tariff hikes beyond the blanket ban for APAC markets included Cambodia (49%), Vietnam (4",www.foodnavigator-asia.com,2025-04-08,16,How China’s retaliation to Trump’s tariffs could impact food trade,article,0.01875503853,56,124,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/28/science-shorts-honey-dna-tech-precision-fermentation-in-apac-suntory-on-biotic-drink-tech-and-more/,true,"Reports on multiple specific events in the food and beverage industry, including honey authenticity tech, precision fermentation, biotic drinks, and vegetable oil market trends.","Science Shorts: Honey DNA tech, precision fermentation in APAC, Suntory on biotic drink tech and more","Honey DNA tech, precision fermentation in APAC, Suntory on biotic drink tech and more feature in this edition of Science Shorts.","Estonian trade officials are hoping to take a bigger slice of Japan’s 45,000 tonne honey market on the back of promoting new authenticity tech.
+
+One of the products showcased by government agency Enterprise Estonia at the recent FoodEx Japan show in Tokyo was DNA-certified honey from Artisan Honey.
+
+The company is now hoping to boost exports, not only to Japan but also potentially South Korea and Singapore, by stressing its authenticity credentials.
+
+According to a report released by the European Union (EU), 46% of honey imported into Europe was suspected of having syrup added, and 147 of 320 samples were found to not comply with EU honey standards.
+
+Activities range from counterfeiting and substitution to false labeling, which not only causes consumers to lose trust in genuine products, but also poses serious health risks. It also weakens legitimate producers and suppliers who comply with the rules.
+
+Celvia, a research institute providing food safety and related testing services in the country, has become something of a pioneer in DNA testing of honey. The company’s cutting-edge technology can verify the authenticity of honey from its DNA sequence, and in this way also detects pathogens and fraudulent additives, allowing for product quality assurance.
+
+Various Asia Pacific firms are eyeing precision fermentation technology as the next step in functional food innovation, particularly surrounding the protein lactoferrin which is already well-known to have benefits for human immunity and gut health.
+
+A few years ago, precision fermentation was seen to be the intermediate alternative protein technology, between the existing plant-based products and ten-years-down-the-line cultivated meat products.
+
+But given developments thus far, only a few firms such as Perfect Day have succeeded in moving from the tech stage to the commercialisation stage in terms of everyday processed food products (e.g. ice cream or processed meats) hence many in the sector have turned their focus to developing other more high-value products, such as actual nutrients.
+
+A key nutrient that has come into play as a result of this has been the protein lactoferrin, which is commonly found in animal secretions including milk and is well-documented to have antibacterial, antiviral, and anti-inflammatory properties.
+
+“Thousands of studies have been done on lactoferrin which have concluded that it does have immunity and gut health benefits for humans,” former TurtleTree CFO and sustainable food systems leader Alexander Pestalozzi told *FoodNavigator-Asia*.
+
+Ingredient stability, more science and greater consumer understanding are fuelling the the rapid growth of probiotic, prebiotic and other biotic drinks in APAC, claims beverage giant Suntory.
+
+Functional products have seen some of the most rapid growth within the food and beverage industry in recent years, and one of the most successful categories have been those enriched with biotics, whether probiotics, prebiotics, postbiotics or synbiotics.
+
+The beverage category has seen some of the most advanced innovation in this regard, with science advances and new tech playing a major role.
+
+“Within the functional beverages sector, I think particular attention has definitely been given to areas such as probiotics and postbiotics, and this shift is being driven by a few key factors,” Suntory Oceania Senior Manager of Scientific and Regulatory Affairs Dr Lesley Stevenson told FoodNavigator-Asia.
+
+“The first is definitely the advancement in technology surrounding these ingredients, which has translated to these being able to be more efficiently added into non-alcoholic drinks whilst still able to remain stable within these drinks and deliver the benefits they are supposed to.”
+
+Markets worldwide need to put their faith in ‘realistic’ approaches for the vegetable oils market as opposed to seeking out silver bullets, as the stability of the global food supply hangs in the balance, according to industry experts.
+
+This was the argument put forth by International Union for Conservation of Nature (IUCN) Oil Crops Task Force Chair Erik Meijaard during the recent International Conference of Palm Oil and Environment (ICOPE) 2025, based on the IUCN report *Exploring the future of vegetable oils* published in 2024.
+
+“The first thing to remember is that vegetable oils are not optional additions to the human diet, but indeed an essential source of saturated and unsaturated fats that make up part of a healthy diet,” he told the floor.
+
+“Many western markets view palm oil in black and white, and are polarised to the idea that palm oil is evil somehow – this is not true as the situation is far more complicated,” he said.
+
+“Looking at this from a yields point of view, the data shows that if we attempt to swap out palm oil for alternatives, and to provide sufficient quantities to feed the world by 2050, this will mean needing to dedicate more than 200 million more hectares of extra land to oil crops, which is far from a sustainable move.”
+
+Pre-diabetes among adults in South Korea soared from 27.1 per cent in 2015 to 46.7 per cent in 2022, according to newly-released nutrition data.
+
+South Korea’s Ministry of Food and Drug Safety (MFDS) recently highlighted a worrying trend of rising pre-diabetics and hypertension rates in the country. It has developed a customised nutrition guide to help individuals control their diet and prevent the onset of diabetes.
+
+Two in five of the adult population (46.7 per cent) were “pre-diabetic” as of 2021, which the MFDS described as a “high” rate, based on findings of the National Health and Nutrition Survey published in December 2023.
+
+“Recently, the number of patients with chronic diseases such as diabetes and hypertension has been increasing due to various causes.
+
+“In particular, the rate is high, with 4 out of 10 adults being in the pre-diabetic stage, and it is known that between five and eight per cent of people with impaired fasting blood sugar can progress to diabetes within a year,” said the MFDS.",www.foodnavigator-asia.com,2025-03-28,27,"Science Shorts: Honey DNA tech, precision fermentation in APAC, Suntory on biotic drink tech and more",article,0.01344722748,34,109,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/09/advance-agenda-out-check-out-all-the-speakers-confirmed-for-our-growth-asia-summit-2025/,true,Reports on a specific upcoming event (Growth Asia Summit 2025) with details on speakers and agenda.,Advance Agenda out! Check out all the speakers confirmed for our Growth Asia Summit 2025,"Check out the keynote speakers featuring at this year’s Growth Asia Summit, including industry experts from Nestle, Mars, Blackmores, Swisse, Danone, TikTok, PepsiCo, LifeSpace and lots more!","Building on our legacy across the last three years’ of face-to-face summits, and before that two years’ of digital events, we will once again be shining the spotlight on the biggest food, beverage and nutrition growth opportunities across the region spanning all the lifestages.
+
+The Growth Asia Summit has built a strong reputation for attracting high-level speakers from the world’s biggest brands, pioneering academics and esteemed market experts. It is also support by a raft of pioneering suppliers, partners and trade associations.
+
+During the summit, **FoodNavigator-Asia.com **and **NutraIngredients-Asia.com **, will help you understand how the industry can best navigate the region’s highly diverse consumer, regulatory, cultural and economic landscape in order to reap the substantial food, beverage and nutrition rewards on offer.
+
+On day one we will assess the latest trends, innovations and opportunities for Infant and Childhood Nutrition, and Maternal and Women’s Health.
+
+On day two we will turn our attention to Active Lifestyle Nutrition alongside Healthier Product Innovation and Protein Opportunities.
+
+And on day three will be focusing on the crucial topic of Healthy Ageing.
+
+Throughout the three-day summit, NutraIngredients-Asia and FoodNavigator-Asia will help you understand how the industry can best navigate the region’s highly diverse consumer, regulatory, cultural and economic landscape in order to reap the substantial food, beverage and nutrition rewards on offer.
+
+New developments for 2025 include:
+
+- On day one we will shine the landscape on Asia’s Retail Revolution, spanning brick and mortar, e-commerce and social commerce developments.
+- On day two we will dedicate time to Asia’s Policy Priorities to explore the latest regulatory opportunities and challenges across food, beverage and nutra.
+- And on day three we will introduce a session on Asia’s Marketing and Innovation Masterclass, drilling down into how the sector can utilize artificial intelligence, big data and gamification to resonate with consumers through communication, branding and new product development.
+
+To discuss sponsorship and partnership opportunities, contact Sueann.peh@wrbm.com",www.foodnavigator-asia.com,2025-04-09,15,Advance Agenda out! Check out all the speakers confirmed for our Growth Asia Summit 2025,article,0.007488961915,20,113,115.027027
+https://www.foodnavigator-asia.com/Article/2025/03/26/policy-picks-gluten-free-in-singapore-india-milk-labels-japan-meat-consortium-and-more/,true,Reports on multiple specific real-world events (policy changes) with news-style reporting,"Policy Picks: Gluten-free in Singapore, India milk labels, Japan meat consortium and more in our round-up","Gluten-free in Singapore, India milk labels, Japan meat consortium and more feature in this edition of Policy Picks.","The Singapore Food Agency (SFA) has introduced new pre-packaged food regulations, with a focus on gluten and improving the clarity of ingredient labelling.
+
+One of the most major changes made was the introduction of a new regulation 250B concerning gluten-free and reduced-gluten foods.
+
+“‘Gluten’ is a protein fraction from cereals including barley, oat, rye, wheat, hybridised strains of these cereals or products of these cereals, and to which some persons are hypersensitive,” Singapore Minister of Sustainability and the Environment Stanley Loh, under which the purview of SFA falls, stated via a formal statement.
+
+“A package of food must not be labelled with the words ‘gluten‑free’, ‘naturally gluten‑free’ or ‘reduced gluten’ unless the package of food contains only gluten‑free food, naturally gluten‑free food or reduced gluten food, as the case may be.
+
+The Food Safety and Standards Authority of India (FSSAI) has proposed mandating a logo on milk products, while calling for more prominent salt, sugar and fat labelling.
+
+This is one of the three amendments proposed in the Food Safety and Standards (Labelling and Display) Amendment Regulations, 2025.
+
+The food authority is calling for public comments regarding these proposed amendments from February 18 to April 20.
+
+The draft notification published on February 18 proposed that “all milk and milk products, including composite milk products … shall carry the logo as specified”.
+
+Reducing food waste and investing in tech to improve shelf life are among the priorities unveiled by South Korea’s Ministry of Agriculture, Food and Rural Affairs (MAFRA).
+
+According to MAFRA Minister Song Miryung, stabilisation is the ministry’s priority for 2025 in light of the current global macroeconomic environment.
+
+“Food and agriculture are areas that have a direct impact on the livelihood of the South Korean people, so government policies are crucial to help household economies recover [amidst these challenging times],” she said via a formal statement.
+
+“As such, this year we will prioritise the stabilisation of local household economies and implement intensive efforts to address challenges facing both consumers and farmers, which will be a main focus in the first half of the year.”
+
+The Japanese government is setting up a national consortium to streamline the processing and distribution of meat and meat products.
+
+Japan has announced that it will be investing JPY1.2bn (US$) out of the JPY115.5tn (US$) budget approved for FY2025 into the modernisation and reorganisation of the local meat industry, including the formation of a national consortium to manage this.
+
+“In order to improve the distribution structure of the meat industry and further improve productivity for export expansion, we will be supporting necessary efforts and developments towards the reorganisation and rationalisation of the entire sector,” Japan’s Ministry of Agriculture, Forestry and Fisheries said via a formal statement on Budget 2025.
+
+“This will include the reorganisation of the meat supply chain, covering meat processing facilities, livestock markets, meat trading and so on – all of these will be covered under the formation of a consortium that will comprise livestock farmers, meat processors and meat distribution companies.
+
+Changes to labelling rules in India will provide clarity in compliance planning for food businesses and improve trust among consumers, said industry experts in the country.
+
+This latest development is a reform to the Food Safety and Standards (labelling and Display) Regulations, which took effect in 2020.
+
+The objective is to ease compliance for food businesses while empowering consumers to make informed choices, said the Food Safety and Standards Authority of India (FSSAI).",www.foodnavigator-asia.com,2025-03-26,29,"Policy Picks: Gluten-free in Singapore, India milk labels, Japan meat consortium and more",article,0.0112140799,30,117,115.027027
+https://www.foodnavigator-asia.com/Article/2025/04/17/frutti-sugar-looks-to-fill-gap-in-sugar-substitutes-with-allulose/,true,Reports on a specific company's (Frutti Sugar) activities and product (allulose) with a focus on its potential in the food and beverage industry.,"Frutti Sugar looks to fill gap in sugar substitutes for foods, functional drinks with allulose","Singapore start-up Frutti Sugar says its production technology is able to drive down cost and scale up production of allulose, a naturally occurring sugar alternative with significant application potential in foods, functional beverages such as sports drinks, and supplements.","Due to its studied ability to curtail post-meal glucose spikes and improve insulin sensitivity, allulose is emerging as an alternative to conventional sweeteners, and has shown promise for use in functional beverages and supplement formulations to support metabolic health.
+
+Allulose has been approved by countries including the US, Australia, Japan, Singapore, and South Korea as a sugar substitute.
+
+Frutti Sugar is a Singapore firm that manufactures allulose. The aim is to reduce sugar consumption by substituting sugar used in foods and drinks with allulose.
+
+“The idea to start the company comes from the opportunity to lower costs and scale up production so that this naturally occurring sugar alternative can be made accessible and affordable. Produced at scale, allulose is likely to reach price parity with sugar.
+
+“We have developed the technology sufficiently to the point where we are confident about having cracked the code to mass production, hence our presence at FHA-Food & Beverage 2025 to reintroduce this ingredient. By making allulose a viable replacement pricewise, switching to a ‘healthier sugar’ will be more possible across the population.
+
+“Larger production is in the planning stage, and we should be able to supply greater volumes from 2028 onwards,”* *Andrew Ong, founder and CEO of Frutti Sugar, told *NutraIngredients-Asia*.
+
+Unlike cane sugar, which is known to be high in calories and can increase blood glucose levels, allulose is said to contain 90% less calories and has zero glycaemic index.
+
+Despite sugar’s impact on health, it is still widely used due to its cost, taste, and ability to keep desserts like cakes moist and ice cream scoopable — functions that sugar alternatives are unable to achieve, according to the company.
+
+“Allulose is a low-calorie sweetener and does not elevate blood sugar levels, making it suitable for patients with diabetes and health-conscious consumers. As it does not re-crystallise and has anti-freeze properties, it functions like sugar — especially when used to make ice cream and gelato — but without the harmful effects on health.
+
+“Taste is a key reason why the uptake of existing sugar alternatives is low. Allulose does not change the taste when added to food and easily replaces cane sugar. Found in a diverse range of fruits and wheat, it is not an artificial sweetener, which may have an odd aftertaste and limited functions,” Ong added.
+
+Frutti Sugar has partnered with Singapore ice cream brand ketojiak to create sweeteners using allulose, and seeks to collaborate with other like-minded companies that are looking for solutions or open to co-developing new products.
+
+The firm showcased some of its ongoing innovations at the FHA trade show, including an allulose-containing soft drink, which has received feedback that “it tastes like the original Sprite” and not the zero- or low-sugar versions.
+
+The increasing awareness and application of allulose could be pivotal for the advancement of functional beverages, such as sports drinks, which are often flagged for their high sugar content.
+
+**Anti-diabetic and anti-obesity effects **
+
+In a previous study by Korean researchers, it was found that consuming diabetes-specific oral nutritional supplements (ONS) with allulose improves glycaemic profiles and obesity-related parameters.
+
+The efficacy of the ONS were assessed based on the participants’ obesity parameters, glycaemic profiles, and lipid profiles.
+
+Several key improvements were reported, including a significant decrease in fasting blood glucose (FBG) level and improvement in glycosylated haemoglobin (HbA1c) level after eight weeks of intervention.
+
+Additionally, there was a decrease in fasting insulin and insulin resistance levels as well as body weight, body mass index (BMI), and waist circumference.
+
+The mechanism underlying the weight loss effect was attributed to the improved nutritional balance of participants through the intervention.
+
+The researchers also noted the anti-diabetic and anti-obesity effects of allulose.
+
+“An animal model of diabetes revealed lowered glucose absorption and insulin resistance, and showed postprandial glucose (PPG) reduction while improving the β-cell function of the pancreas, where insulin is secreted upon consumption with allulose.
+
+“In overweight or obese adults, consuming a non-carbonated beverage with zero calories containing 14g of allulose daily for 12 weeks resulted in a decrease in body weight and BMI,” said the researchers.",www.foodnavigator-asia.com,2025-04-17,7,Frutti Sugar looks to fill gap in sugar substitutes with allulose,article,0.01085404419,30,109,115.027027
+https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-in-household-electricity-consumption-equivalents-2024,false,"This is a chart from the International Energy Agency, not a news article.","Data centre electricity consumption in household electricity consumption equivalents, 2024 – Charts – Data & Statistics - IEA","Data centre electricity consumption in household electricity consumption equivalents, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Data centre electricity consumption in household electricity consumption equivalents, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-in-household-electricity-consumption-equivalents-2024, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Data centre electricity consumption in household electricity consumption equivalents, 2024 – Charts – Data & Statistics - IEA",website,0.02032310079,44,156,162.7368421
+https://www.iea.org/events/global-methane-tracker-2025,false,Announces the release of a report with specific details and timeframe.,Global Methane Tracker 2025 - Event - IEA,Global Methane Tracker 2025 - Event listed by the International Energy Agency,"#### Background information
+
+Methane is responsible for around 30% of the rise in global temperatures since the Industrial Revolution, and rapid and sustained reductions in methane emissions are key to limiting near-term global warming and improving air quality. The energy sector – including oil, natural gas, coal and bioenergy – accounts for more than 35% of methane emissions from human activity. The IEA’s annually updated *Global Methane Tracker* is an indispensable tool in efforts to bring down methane emissions from across the energy sector.
+
+The *Tracker* features our latest estimates of emissions from across the sector – drawing on the most recent data and readings from satellites and ground-based measurements – and the costs and opportunities to reduce these emissions. For the first time, the 2025 update will include country-level data on historical emissions and the outlook for 2030 and 2035 in different scenarios; an interactive tool to explore international methane initiatives; and estimates for emissions from abandoned fossil fuel facilities. It also provides a fully open access model that can be used to explore abatement options for oil and gas operations.",www.iea.org,2025-04-24,0,Global Methane Tracker 2025 - Event - IEA,website,0.02312085694,43,161,162.7368421
+https://www.iea.org/events/shaping-the-future-of-energy-security-agenda-targeting-key-risks-and-opportunities,false,"This is an event listing, not a news article reporting a specific event.",Shaping the Future of Energy Security Agenda – Targeting Key Risks and Opportunities - Event - IEA,Shaping the Future of Energy Security Agenda – Targeting Key Risks and Opportunities - Event listed by the International Energy Agency,"The session will report the key conclusions from the breakout sessions and highlight priority issues for discussion at the ministerial session the following day.
+
+The session will report the key conclusions from the breakout sessions and highlight priority issues for discussion at the ministerial session the following day.
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-24,0,Shaping the Future of Energy Security Agenda – Targeting Key Risks and Opportunities - Event - IEA,website,0.01894575054,42,157,162.7368421
+https://www.iea.org/commentaries/grid-congestion-is-posing-challenges-for-energy-security-and-transitions,false,Reports on a specific real-world event (grid congestion) with news-style reporting,Grid congestion is posing challenges for energy security and transitions – Analysis - IEA,"Grid congestion is posing challenges for energy security and transitions - A commentary by Oskar Kvarnström, Alessio Scanziani, Rena Kuwahata, Jacques Warichet","#### Cite commentary
+
+IEA (2025), *Grid congestion is posing challenges for energy security and transitions*, IEA, Paris https://www.iea.org/commentaries/grid-congestion-is-posing-challenges-for-energy-security-and-transitions, Licence: CC BY 4.0
+
+#### Electricity security relies on the smooth flow of electrons
+
+Electricity systems in many countries around the world are undergoing significant changes. Electricity demand is growing strongly worldwide, driven by rising use in industry, greater consumption for electric cooling and heating, the deployment of electric vehicles, and the expansion of data centres. Increased electrification of end uses is mostly met with a rapid growth in generation from variable renewable sources. These changes necessitate a more flexible system. Grids play a crucial role in connecting new power sources and consumers, transporting electricity, and balancing supply and demand.
+
+#### Grid congestion problems are holding back energy transitions in several countries
+
+The Netherlands is a striking example of a country where grid congestion has become a major bottleneck to the energy transition, challenging climate targets as well as energy security and affordability, as described in IEA’s recent *Netherlands 2024: Energy Policy Review*. The Netherlands is experiencing a rapid energy system transformation through impressive growth in renewable electricity generation and electrification of end-uses. With a five-fold increase in solar PV capacity between 2018 and 2023, driven mainly by distributed rooftop installations supported by a favourable net metering policy, the Netherlands has in a short time become one of the world leaders in solar power.
+
+At the same time, the country’s grid capacity did not expand sufficiently to accommodate all the new electricity demand and distributed supply. Furthermore, the net-metering arrangement provides payment for electricity delivered to the grid regardless of the market price, meaning that solar PV installations lack incentives to match the needs of the electricity system. This has resulted in grid congestion, an issue arising when electricity transfer capacity is not enough to transmit all available power from one point on the grid to another, and subsequent delays for adding or upgrading connections. In early 2025, there were around 10 000 large users (consumers or batteries) and 7 500 generation projects (larger than household-scale PV installations) waiting to connect to the Dutch electricity network.
+
+Grid congestion has serious implications for economies and societies by delaying connections to the electricity network and therefore hindering important initiatives such as housing projects and industrial development. It undermines energy security, economic development and clean energy transitions. Grid congestion also causes higher direct costs for consumers. In 2022, TenneT, the Dutch transmission system operator, spent EUR 388 million on grid congestion management, over six times the amount spent in 2020, although this was partly linked to higher electricity prices. Similar trends are seen in other countries, such as Germany, where grid congestion management costs increased more than three-fold from 2020 to 2022 and surpassing EUR 4 billion. In most cases, these costs are passed on to the consumers via network charges.
+
+Dealing with grid congestion is a high priority for the government of the Netherlands. In December 2022, the Minister of Climate and Energy presented a National Grid Congestion Action Programme, which was prepared and endorsed by a broad set of stakeholders including regional provinces, grid operators, the regulator, and several industry clusters and organisations. The action programme focuses on three main objectives: 1) faster construction of grid extensions; 2) better use of the grid through smart solutions; and 3) smarter insight into what happens with the grids. Within each objective, the programme contains actions with dedicated working groups responsible for implementation and reporting on progress. Other countries can use this collaborative and transparent approach to finding solutions to grid congestion as inspiration, and act before the situation becomes as severe.
+
+#### In addition to accelerating the expansion of grids, the existing grid capacity needs to be used more efficiently
+
+IEA analysis indicates that countries seeking to prevent or address grid congestion should adopt a proactive approach to grid expansion by means of anticipatory planning and regulatory reforms that incentivise grid investments in line with countries’ energy policy priorities. In addition to grid expansion, congestion can be mitigated by implementing various grid enhancing technologies, increasing transparency on available capacity, and creating regulatory frameworks and clear price signals to unlock flexibility from consumers, producers and energy storage assets connected to the grid.
+
+Grid-enhancing solutions can increase the capacity to transfer electrons faster than building new lines. This includes reconductoring (retrofitting existing power lines with higher capacity conductors to allow greater power flows), voltage uprating (increasing the voltage level to raise the capacity in the existing grid), dynamic line rating (monitoring and optimising how much electricity can flow through power lines) and advanced network operation practices. Network operators have adopted grid enhancement solutions in several systems. In Ireland, for example, the distribution system operator ESB Networks is upgrading the 10 kV medium voltage (MV) network to 20 kV, leading to a four-fold increase in capacity on the medium voltage network and reduced losses in the system. Dynamic line rating is being applied by network operators worldwide, such as in Belgium by the transmission system operator Elia, who is using it to unlock capacity in its transmission lines across the country.
+
+Capacity maps provide an excellent starting point for addressing grid congestion. These maps can be developed to enhance transparency on available grid capacity, help identify where new investments are needed and attract innovative solutions by clarifying the causes and costs of congestion. Geographic information about grid capacity and potential new connections is also useful when designing incentives for co-locating supply and demand. EV charging, for example, can be built in locations where rooftop solar PV exists to minimise the need to transport the electricity through the distribution grid. As many countries have developed similar capacity maps, network operators can inspire and learn from each other to make the information presented as transparent and useful as possible.
+
+Leveraging flexibility from distributed energy resources such as rooftop solar PV, home battery systems, EVs and smart appliances is also crucial for managing grid congestion. This requires modern communication and control equipment, as well as appropriate price signals to ensure their consumption and production behaviour benefits the entire energy system. The rapid growth in grid-scale battery storage systems can also provide important solutions for grid congestion. To ensure that flexibility assets are operated in a way that helps solve grid congestion, locational and operational price signals should reflect the situation of the local grid, as well as the national system, including through new contract forms and local flexibility markets.
+
+The legal and regulatory framework plays an important role in enabling more efficient use of existing grids.** **ACM, the Dutch regulator, is increasing the mandate and responsibility for system operators to utilise the existing grid more efficiently by introducing new tariffs and non-firm contract forms to incentivise flexibility and reduce consumption during peak hours. In Germany, the federal network agency and regulator Bundesnetzagentur established a two-year test phase for switchable loads to participate in the “use instead of curtail” programme that encourages customers to use renewable electricity that would otherwise be curtailed owing to grid congestion. In Lithuania, a new legal concept of ‘hybrid power plants’ was introduced in 2022, which allows solar PV, wind power and battery storage to connect as one hybrid power plant, to maximise the use of the existing grid.
+
+#### Overcoming grid congestion calls for proactive policies and innovations
+
+Grid congestion poses a growing risk to energy security and energy transitions. Addressing this challenge requires action across several fronts. Policy makers must prioritise anticipatory planning and establish regulatory frameworks that incentivise investments in both grid expansions and technologies enabling better use of existing infrastructure. Transparent data on grid capacity and connection requests is critical to identify bottlenecks, guide investment decisions and foster public trust. Regulators should enable grid operators to adopt innovative solutions, such as new tariff structures and connection agreements that unlock flexibility from both large consumers and distributed energy resources. Electricity market designs should also deliver clear, locational price signals that reflect the grid conditions, driving efficient use of infrastructure and supporting the broader system needs.
+
+Drawing on lessons from the Netherlands and other countries facing severe grid congestion challenges, governments worldwide can adopt proven strategies to prevent similar issues. The IEA’s Energy Policy Reviews offer valuable insights and guidance for navigating these challenges and ensuring that grid infrastructure keeps pace with changing energy systems. Furthermore, the international Summit on the Future of Energy Security, organised by the IEA in partnership with the UK government on the 24-25 April in London, will be an opportunity for leaders and decision makers around the world to reflect on the tools needed to address traditional",www.iea.org,2025-03-25,30,Grid congestion is posing challenges for energy security and transitions – Analysis - IEA,website,0.05390904726,55,169,162.7368421
+https://www.iea.org/events/press-conference,false,"The content is a generic message about unsubscribing from a newsletter, not a news article.",Press Conference - Event - IEA,Press Conference - Event listed by the International Energy Agency,Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.,www.iea.org,2025-04-24,0,Press Conference - Event - IEA,website,0.01799882806,41,157,162.7368421
+https://www.iea.org/events/power-market-design-expert-workshop,false,Reports on a specific event (workshop) with factual information.,Power Market Design Expert Workshop - Event - IEA,Power Market Design Expert Workshop - Event listed by the International Energy Agency,"#### Background information
+
+This workshop will bring together market participants, policymakers, regulators, system operators, and technical experts to examine the performance of liberalised power markets. Participants will explore how current market structures are responding to system needs, where improvements are needed, and what factors should be considered in future market reforms. The insights gathered from this workshop will serve as an essential input to future IEA publications, including a special publication later this year.
+
+The Agenda will consist of three main sessions:
+
+- Session 1: Market Design and Operations
+- Session 2: Hedging and Forward Markets
+- Session 3: Capacity investment and resource adequacy
+
+Invited participants have received a draft agenda with further details. A final agenda will be circulated prior to the workshop.
+
+#### Format
+
+The in-person workshop will be a one-day event, informal in nature and held under the Chatham House Rule. Attendance is by invitation only, places are limited.
+
+For further information on participation, please contact: PMDWorkshop@iea.org",www.iea.org,2025-04-24,0,Power Market Design Expert Workshop - Event - IEA,website,0.02281870145,46,162,162.7368421
+https://www.iea.org/events/shining-a-light-on-energy-efficiency-a-competition-for-young-photographers,false,"This is an announcement for a photo competition, not a news article.",Shining a Light on Energy Efficiency: A Competition for Young Photographers - Event - IEA,Shining a Light on Energy Efficiency: A Competition for Young Photographers - Event listed by the International Energy Agency,"#### About the contest
+
+Energy efficiency is often called the ""first fuel"" – a powerful, invisible force that helps lower energy bills, boost energy security, and create healthier, more comfortable living environments. But its impact goes far beyond saving energy. It sparks innovation, creates jobs, improves air quality, and raises living standards worldwide.
+
+From heat pumps, air conditioners and LED lighting to smart thermostats, insulation, and double or triple glazed windows, energy-efficient technologies quietly shape our homes, schools, workplaces, and cities. Additionally, energy efficiency is one of the simplest and most effective ways to tackle climate change.
+
+But here’s the challenge: how do we see what’s invisible?
+
+That’s where you come in! **We’re inviting young people around the world to capture the meaning of energy efficiency in their lives through photography.** It could be the glow of a study lamp with an LED bulb, a well-insulated home staying warm in winter, an efficient form of transport, some state-of-the-art machinery at a factory, or a community coming together to prevent energy being wasted. Possibly someone learning new skills for a job that can help improve efficiency or enjoying savings on heating or cooling bills. Maybe it’s a hands-on moment – installing a smart thermostat, sealing a drafty window, or adjusting the blinds to let in natural light. However you see energy efficiency, we want to see it through your eyes.
+
+This contest is your chance to express your creativity, raise awareness, and make energy efficiency visible to the world. Show us what energy efficiency means to you!
+
+**How to enter**: Select your best shot and submit it via our**online form**before**20 April 2025**. We welcome close-up pictures, bird’s-eye views or eye-level shots. Please carefully read our**Competition rules**and**Terms and Conditions**before applying, especially the new rules on photo manipulation.**Prize:**The winners will be invited to present their work at the 10th IEA Annual Global Conference on Energy Efficiency, which will take place in Brussels this June. They will have a unique opportunity to join Ministers, CEOs and senior leaders from across the world who are working to foster energy efficiency and deliver the benefits it brings for energy security and clean energy transitions. Transport and lodging will be provided by the IEA.
+
+#### Competition rules
+
+**Participant Eligibility**
+
+- Age: 18-25, at the time of entering the contest
+
+**Photo Eligibility**
+
+- High resolution images (at least 4000x3000 at 300 dpi) depicting energy efficiency. The use of AI is not permitted. All images will be uploaded online.
+- Each photo needs to have short title and a description of maximum 100 words in English.
+- Have full copyright and intellectual property rights and any necessary permissions to provide the submitted material, including the full copyright of the original photo taken should the submission consist of additional visual work or elements. By submitting an entry, you agree to accept the Competition rules and the Terms and Conditions.
+- Competition submissions must not include any endorsements of products or services, or any obscene, violent, racist or defamatory content. Incomplete entries or entries that do not comply with the formal specifications will be automatically disqualified.
+- Photos should comply with the manipulation rules set out in the Terms and Conditions (article 13).
+- Should the photo include any identifiable individual, such individual must provide their consent in writing to be included in the submission. Submissions may also not be accepted into the contest if the image in the entry features an identifiable individual who has not given their consent to appear or if the image features advertising or trademarks.
+
+**How to enter**
+
+- Take an original photo and submit your entry through the online submission form.
+- Entry is free of charge. Submission of an entry will be taken to mean acceptance of the Competition rules and the Terms and Conditions.
+
+**Selection criteria**
+
+The selection committee will look for a creative, engaging and inspiring submission. Your entry will be judged on:
+
+- Adherence to theme of the contest/ relevance
+- Impact and message/story telling quality
+- Originality of the subject matter
+- Creativity of execution
+
+The organisers and judges reserve the right to remove any entries from the competition that they feel may breach any of the Competition rules, the Terms and Conditions or may bring the competition into disrepute. Such entries will be disqualified.
+
+Only winners will be informed after the selection process.
+
+**Copyrights**
+
+The copyright of the materials submitted for this competition remains with the respective participants. However, each entrant grants the IEA the right to use the submitted materials for purposes of this contest. Any winning entries shall provide the IEA appropriate permission to be able to distribute their work to the public.
+
+**Protection of personal data**
+
+The OECD is committed to protecting the personal data it processes, in accordance with its Personal Data Protection Rules.
+
+The International Energy Agency is using this survey to collect personal data, including name, age, email address, country of nationality and gender. The data will be used to contact the winners of the competitions and to ensure diversity.
+
+The personal data we collect will be stored in the cloud under SurveyMonkey and retained until 15 June 2025. Only select IEA staff and designated external judges will have access to your data.
+
+Under the Rules, you have rights to access and rectify your personal data, as well as to object to its processing, and request erasure in certain circumstances. To exercise these rights in connection with the photo competition, please contact us at energy.efficiency@iea.org.
+
+If you have further queries or complaints related to the processing of your personal data, please contact the Data Protection Officer. If you need further assistance in resolving claims related to personal data protection you can contact the Data Protection Commissioner.
+
+#### Terms and Conditions
+
+The rules listed below form the Terms and Conditions of the IEA photo competition. Please note that by submitting an entry electronically, you are deemed to have agreed to and accepted these rules.
+
+This competition is administered by the International Energy Agency (IEA), an autonomous agency within the framework of the Organisation for Economic Co-operation and Development (OECD).
+
+1. Entrants may only enter the competition online and by submitting their entry in accordance with the instructions set out on the “website”. There are no monetary costs to enter the competition.
+
+2. The closing date for entries is the one indicated in the relevant competition call.
+
+3. All entrants must be over 18 and under 25 years of age.
+
+4. Proof of age will be required from all winners.
+
+5. The text and title accompanying the entry must be submitted in English. Entries submitted in other languages will be disregarded.
+
+6. IEA employees and all members of their immediate family are not eligible to enter the competition.
+
+7. Each entry must include the title, name, country of nationality, confirmation of eligible age, email address, a photograph meeting the specifications outlined in the competition rules, title of the photograph and accompanying description.
+
+8. Entries must be submitted through the completion of the designated online form.
+
+9. Any entry submitted must be the work of the individual. It is the responsibility of each entrant to ensure that the submitted photograph has been taken with the permission of the subject(s) and/or venue/location and does not infringe the copyright or intellectual property rights of any third party. The entrant warrants that they own the copyright and intellectual property rights for the photographs, that they have permission to submit such photographs in this competition and that their entry complies with all applicable law and does not infringe on the intellectual property or privacy rights, copyright or any other rights of any person or entity.
+
+10. All visual elements embodied in each entry must be fully cleared by the entrant for the IEA’s use as part of the competition. Entrants must ensure that such use of their entry or elements of their entry as part of the competition and any use by the IEA shall not infringe the rights of any third parties or any applicable law, regulation, code, order, direction or by‐law and entrants shall indemnify and keep the IEA fully indemnified from and against any claim, damage, loss (whether foreseeable or not), liability or cost including reasonable legal fees in respect thereof.
+
+11. The entrant warrants that they have obtained the permission of those pictured in the photograph for the usage rights required by the competition and will indemnify the IEA against any claims made by any third parties in respect of such infringement. To be eligible, photos may only include persons of 18 years or older.
+
+12. Entrants retain the copyright to the materials they submit for this competition. However, as a condition of participation, each entrant grants the IEA a licence to use the materials for evaluation. If selected, the materials would be displayed publicly and entrants shall provide the IEA permission to distribute their work to the public.
+
+13. Manipulation rules: Photographs submitted to the IEA photo competition must adhere to our rules on manipulation:
+
+- Only single-frame photograph will be accepted.
+- The content of a photograph remains unaltered, with no additions, rearrangements, reversals, distortions or removals of people and/or objects within the frame.
+- Light cropping, colour adjustments and grayscale conversion that do not alter content are permissible. However, processed colours should not deviate significantly from the original colours, and changes in density, contrast or saturati",www.iea.org,2025-04-20,4,Shining a Light on Energy Efficiency: A Competition for Young Photographers - Event - IEA,website,0.07477842751,92,168,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-electric-car-sales-and-cop28-pathway-2030,false,"This is a chart and data page from the IEA, not a news article.","Global electric car sales and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global electric car sales and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global electric car sales and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electric-car-sales-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global electric car sales and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electric-car-sales-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global electric car sales and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01813183868,42,156,162.7368421
+https://www.iea.org/reports/energy-and-ai,false,Reports on a specific topic (Energy and AI) with analysis and key findings from the International Energy Agency.,Energy and AI – Analysis - IEA,Energy and AI - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+The development and uptake of artificial intelligence (AI) has accelerated in recent years – elevating the question of what widespread deployment of the technology will mean for the energy sector. There is no AI without energy – specifically electricity for data centres. At the same time, AI could transform how the energy industry operates if it is adopted at scale. However, until now, policy makers and other stakeholders have often lacked the tools to analyse both sides of this issue due to a lack of comprehensive data.
+
+This report from the International Energy Agency (IEA) aims to fill this gap based on new global and regional modelling and datasets, as well as extensive consultation with governments and regulators, the tech sector, the energy industry and international experts. It includes projections for how much electricity AI could consume over the next decade, as well as which energy sources are set to help meet it. It also analyses what the uptake of AI could mean for energy security, emissions, innovation and affordability.
+
+#### Tips for using the AI Agent
+
+**Understand the limitations:** This agent has been trained on the content of the IEA's Electricity 2025 report to make it easier to explore and understand the analysis it contains. The agent has access to a general knowledge base for training purposes, but it cannot access additional sources materials or online resources. For detailed or official interpretations, please refer to the full report or contact the International Energy Agency.
+
+**Be clear and specific:** Provide detailed and specific instructions to get the most accurate and relevant responses. For example, instead of asking ""Tell me about electricity trends,"" try, ""Summarize the key findings on electricity demand from the Electricity 2025 report.""
+
+**Ask one question at a time:** To ensure clarity and focus, ask one question at a time. This helps the agent provide a more precise and helpful response. If the response isn’t what you expected, rephrase or refine your query to better guide the agent.
+
+**Provide context when needed:** If your question relates to a specific section or chapter of the Electricity 2025 report, mention it in your prompt. For example, ""Explain the latest trends for Africa in the Regional section of the Electricity 2025 report.""
+
+**Specify desired format:** If you need the response in a particular format such as a list or summary, mention it in your prompt. For example, ""List the key points from the executive summary of the Electricity 2025 report.""
+
+**Clarify region and timeframe:** When asking for data, be specific about the region you are interested in. For example, ""Provide data on electricity generation from renewables by year for Europe.""
+
+**Use comparative analysis:** Take advantage of the agent’s capability to compare data across regions or timeframes. For example: ""Compare trends in gas-fired power generation in Asia Pacific versus the Americas in the last three years.""
+
+**Use natural language: **Feel free to ask questions or make requests in a conversational manner. The agent is designed to understand and respond to natural language inputs. Use follow-up questions to dive deeper into the topics. For example, after asking, “What are the key trends in electricity demand,” you may ask, “How do these trends differ across regions?” If you’d like to start a conversation anew simply say, “Start over”.
+
+**Be patient:** Complex queries may take a moment to process. Please be patient while the agent generates a response.",www.iea.org,2025-04-10,14,Energy and AI – Analysis - IEA,website,0.02807816225,59,164,162.7368421
+https://www.iea.org/data-and-statistics/charts/change-in-global-energy-employment-between-2023-and-2030-under-the-cop28-pathway,false,"This is a chart and data from the IEA, not a news article.",Change in global energy employment between 2023 and 2030 under the COP28 pathway – Charts – Data & Statistics - IEA,Change in global energy employment between 2023 and 2030 under the COP28 pathway - Chart and data by the International Energy Agency.,"#### Cite chart
+
+IEA (2024), *Change in global energy employment between 2023 and 2030 under the COP28 pathway*, IEA, Paris https://www.iea.org/data-and-statistics/charts/change-in-global-energy-employment-between-2023-and-2030-under-the-cop28-pathway, Licence: CC BY 4.0",www.iea.org,2025-04-01,23,Change in global energy employment between 2023 and 2030 under the COP28 pathway – Charts – Data & Statistics - IEA,website,0.01526481657,44,155,162.7368421
+https://www.iea.org/data-and-statistics/charts/electricity-generation-for-data-centres-by-fuel-and-case-2035,false,"This is a chart and data from the International Energy Agency, not a news article.","Electricity generation for data centres by fuel and case, 2035 – Charts – Data & Statistics - IEA","Electricity generation for data centres by fuel and case, 2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Electricity generation for data centres by fuel and case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/electricity-generation-for-data-centres-by-fuel-and-case-2035, Licence: CC BY 4.0
+
+IEA (2025), *Electricity generation for data centres by fuel and case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/electricity-generation-for-data-centres-by-fuel-and-case-2035, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-10,14,"Electricity generation for data centres by fuel and case, 2035 – Charts – Data & Statistics - IEA",website,0.01889192267,43,156,162.7368421
+https://www.iea.org/news/iea-convenes-inaugural-technology-and-innovation-advisory-board-meeting,true,Reports on a specific event (IEA meeting) with factual details and news-style reporting,IEA convenes inaugural Technology and Innovation Advisory Board meeting - News - IEA,IEA convenes inaugural Technology and Innovation Advisory Board meeting - News from the International Energy Agency,"This week, the IEA brought together leaders on energy technology innovation from around the world for the inaugural meeting of its Technology and Innovation Advisory Board.
+
+The establishment of a dedicated advisory board on energy technology innovation was supported by Ministers of IEA Member countries at the 2024 IEA Ministerial meeting and agreed by the IEA Committee on Energy Research and Technology (CERT) later in the year. It will complement initiatives by the IEA Secretariat as well as the CERT, its Working Parties and the IEA Energy Technology Collaboration Programme, which together inform the IEA’s work with governments and research institutions on energy R&D and innovation.
+
+The Technology and Innovation Advisory Board will seek to further strengthen this work by providing a forum for engagement with innovation practitioners with hands-on experience developing and scaling up innovative energy technologies – including stakeholders from academia and research, large energy companies, small and medium-sized technology developers, investors, and other players in the innovation system, such as philanthropic funders, representatives from innovation incubators and independent experts.
+
+Its in-depth discussions will help shape the IEA’s work across all stages of the energy technology innovation process, from R&D and piloting through to demonstration, scale-up and eventual commercialisation. Board members will help to identify emerging innovation-related policy issues, share updates related to flagship energy technology projects, and provide input to IEA reports that track progress on energy innovation.
+
+The meeting this week – which was opened by the IEA’s Director of Sustainability, Outlooks and Technology **Laura Cozzi** and chaired by **Timur Gül**, the IEA’s Chief Energy Technology Officer – included an under-embargo presentation of the IEA’s new report, *The State of Energy Innovation*. The Board plans to hold a second in-person meeting later this year.
+
+The IEA has focused on innovation in energy technologies since its launch, when the Agency’s founders looked to innovation to address the energy security challenges of the 1970s. Today, energy innovation is back in the spotlight for policy makers, playing a key role in national energy and industrial strategies given its potential to deliver major economic and security benefits.",www.iea.org,2025-04-02,22,IEA convenes inaugural Technology and Innovation Advisory Board meeting - News - IEA,website,0.02544807715,47,145,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-investment-in-clean-energy-and-fossil-fuels-and-cop28-pathway-2030-2,false,"This is a chart from the IEA, not a news article.","Global investment in clean energy and fossil fuels and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global investment in clean energy and fossil fuels and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global investment in clean energy and fossil fuels and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-investment-in-clean-energy-and-fossil-fuels-and-cop28-pathway-2030-2, Licence: CC BY 4.0",www.iea.org,2025-03-28,27,"Global investment in clean energy and fossil fuels and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01465612396,42,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/renewables-information,false,"This is a data product description, not a news article.",Renewables Information - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Renewables Information*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/renewables-information, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The Renewables Information data service contains comprehensive statistics on renewables and waste supply and consumption from 1990 to 2022. 2023 provisional data are available for OECD and selected countries.
+
+For each of the 38 OECD member countries and the 14 selected countries, the database also includes details on installed capacity and input energy mix to electricity and heat production from renewables and wastes. World supply data is also available. Regional aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe, IEA Total are included.
+
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.**
+
+**Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+
+The IEA reserves the right to check the customer's compliance with the **terms and conditions****.**
+
+-
+### OECD and selected countries renewables balance
+
+1 files
+
+-
+### OECD and selected countries renewables supply and consumption
+
+1 files
+
+-
+### OECD and selected countries renewables net capacity
+
+1 files
+
+-
+### OECD and selected countries renewables and waste imports and exports
+
+2 files
+
+-
+### World renewables and waste energy supply
+
+1 files
+
+-
+### World renewables and waste energy statistics
+
+1 files
+
+
+### OECD and selected countries renewables balance
+
+This file contains energy balances in matrix form (18 product categories and 78 flows). Data are in ktoe and TJ. It includes as well the electricity and heat output by type of producer (10 flows), in GWh and TJ. It shows 38 OECD countries, 14 non-OECD selected countries and and 7 aggregates.
+
+### OECD and selected countries renewables supply and consumption
+
+This file contains energy statistics in matrix form (36 product categories and 78 flows). Data are in kt and TJ. It includes as well the electricity and heat output by type of producer (10 flows) in GWh and TJ. It shows 38 OECD countries, 14 non-OECD selected countries and 7 aggregates. The ZIP file contains data in fixed-width TXT format.
+
+### OECD and selected countries renewables net capacity
+
+This file contains the net electrical capacities in matrix form for 21 products, in MWe, as well as the solar collector surface and thermal capacity in m2 and MWth. It shows 38 OECD countries, 14 non-OECD selected countries and 7 aggregates.
+
+### OECD and selected countries renewables and waste imports and exports
+
+These files contain the imports and exports to and from OECD countries in matrix form for 6 products, in kt. They show 38 OECD countries, 14 non-OECD selected countries, 7 aggregates and 165 country destinations.
+
+### World renewables and waste energy supply
+
+This file contains energy balances in matrix form (18 product categories and 7 flows). Data are in ktoe and TJ. It includes as well the electricity and heat output by type of producer, in GWh and TJ. It shows 149 countries and 20 aggregates. This file was published in July 2024 and include data up to 2022, with provisional information for 2023 for selected countries. It will be updated in July 2025 with the final release which will include World data up to 2023 and provisional information for 2024 for selected countries.
+
+### World renewables and waste energy statistics
+
+This file contains energy statistics in matrix form (16 product categories and 7 flows). It shows 149 countries and 20 aggregates. Data are in kt and TJ. It includes as well the electricity and heat output by type of producer, in GWh and TJ. This file was published in July 2024 and include data up to 2022, with provisional information for 2023 for selected countries. It will be updated in July 2025 with the final release which will include World data up to 2023 and provisional information for 2024 for selected countries.
+
+The service is updated twice a year: in April with complete data for OECD and selected countries up to year-2 and in July/August with data for the World through year-2 and additional provisional data for OECD and selected countries through year-1.
+
+-
+22/04/2025
+Latest
+April 2025
+
+-
+25/07/2024
+Past
+July 2024
+
+-
+17/04/2024
+Past
+April 2024
+
+-
+12/09/2023
+Past
+July 2023 (revised)
+
+-
+27/07/2023
+Past
+July 2023
+
+-
+18/04/2023
+Past
+April 2023
+
+-
+02/08/2022
+Past
+July 2022 release - CORRIGENDUM
+
+-
+20/07/2022
+Past
+July 2022 release
+
+
+-
+22/04/2025
+Latest
+April 2025
+
+-
+25/07/2024
+Past
+July 2024
+
+-
+17/04/2024
+Past
+April 2024
+
+-
+12/09/2023
+Past
+July 2023 (revised)
+
+-
+27/07/2023
+Past
+July 2023
+
+-
+18/04/2023
+Past
+April 2023
+
+-
+02/08/2022
+Past
+July 2022 release - CORRIGENDUM
+
+-
+20/07/2022
+Past
+July 2022 release
+
+-
+20/05/2022
+Past
+May 2022 release
+
+-
+27/07/2021
+Past
+July 2021 edition
+
+-
+30/04/2021
+Past
+April 2021 edition
+
+
+Expanded product description and database documentation. In January 2025, IEA changed its primary data sharing platform from Beyond 2020 (IVT files) to .Stat Data Explorer. The datasets in .Stat Data Explorer include different short names than the IVT and TXT files to improve harmonization across IEA datasets. The database documentation has been revised accordingly. The mapping between the old and new codes is available in the Excel file.
+
+## Renewables
+
+Renewables, including solar, wind, hydro, biofuels and others, are at the centre of the transition to a less carbon-intensive and more sustainable energy system.",www.iea.org,2025-04-22,2,Renewables Information - Data product  - IEA,website,0.03609193781,109,193,162.7368421
+https://www.iea.org/data-and-statistics/charts/iea-member-country-public-spending-on-energy-r-and-d-as-a-share-of-gdp-1975-2023,false,"This is a chart and data source, not a news article.","IEA Member country public spending on energy R&D as a share of GDP, 1975-2023 – Charts – Data & Statistics - IEA","IEA Member country public spending on energy R&D as a share of GDP, 1975-2023 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *IEA Member country public spending on energy R&D as a share of GDP, 1975-2023*, IEA, Paris https://www.iea.org/data-and-statistics/charts/iea-member-country-public-spending-on-energy-r-and-d-as-a-share-of-gdp-1975-2023, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"IEA Member country public spending on energy R&D as a share of GDP, 1975-2023 – Charts ��� Data & Statistics - IEA",website,0.01540223566,44,157,162.7368421
+https://www.iea.org/news/iea-executive-director-meets-bilaterally-with-prime-minister-ishiba-of-japan-to-discuss-energy-sector-priorities,true,Reports on a specific real-world event (meeting between IEA Executive Director and Japanese officials) with news-style reporting,IEA Executive Director meets bilaterally with Prime Minister Ishiba of Japan to discuss energy sector priorities - News - IEA,IEA Executive Director meets bilaterally with Prime Minister Ishiba of Japan to discuss energy sector priorities - News from the International Energy Agency,"#### Dr Fatih Birol also met with Minister of Economy, Trade and Industry Muto and Minister of Foreign Affairs Iwaya, as well as delivering key speeches and visiting a major nuclear plant
+
+IEA Executive Director Fatih Birol had a bilateral meeting with Prime Minister Shigeru Ishiba of Japan in Tokyo in which they discussed a range of issues related to domestic and global energy markets and security.
+
+Dr Birol stressed the IEA's commitment to assisting Japan in its efforts to implement its new Strategic Energy Plan, particularly in terms of its focus on balancing energy security, climate and competitiveness objectives. Prime Minister Ishiba underscored the Japanese government’s steadfast support for the work of the IEA.
+
+The meeting with Prime Minister Ishiba was the highlight of a series of engagements with government ministers and energy decision-makers during Dr Birol’s three-day visit to Japan this week.
+
+Dr Birol also had bilateral meetings with Minister of Economy, Trade and Industry Yoji Muto – in which they discussed Japan’s energy policy priorities, including efforts to ensure energy security at affordable prices while cutting emissions –** **and with Minister for Foreign Affairs Takeshi Iwaya to discuss international cooperation on energy security and transitions in the Asia-Pacific region and beyond.
+
+During his time in Tokyo, Dr Birol took part in several high-profile speaking engagements, including a keynote address at a plenary session of the Asia Zero Emission Community (AZEC) Parliamentary Support Group for Southeast Asia. The session was hosted by former Prime Minister Fumio Kishida, under whose premiership the AZEC initiative was launched, and Ken Saito, AZEC Chairman and Member of Parliament. Dr Birol outlined to the AZEC Parliamentary Group how the IEA is planning to boost its collaboration with countries in Southeast Asia through the IEA’s new Regional Cooperation Centre based in Singapore, the Agency's first office outside its Paris headquarters.
+
+At the International Energy Symposium hosted by Tatsuya Terazawa, Chairman and CEO of the Institute of Energy Economics, Japan (IEEJ), Dr Birol delivered a speech on the current situation in energy markets and key energy security challenges, both traditional and emerging, that countries around the world are contending with at a time of significant geopolitical uncertainty and technological change.
+
+During his visit to Japan, Dr Birol travelled to Niigata Prefecture to tour the Kashiwazaki-Kariwa Nuclear Power Plant, the world's largest nuclear energy facility. During the visit, Dr Birol spoke about the crucial role of nuclear power can play in improving energy security and reducing emissions, referencing the IEA's recent report *The Path to a New Era for Nuclear Energy*. He noted the benefits of safely restarting the Kashiwazaki-Kariwa plant for Japan’s overall energy security, affordability and sustainability.
+
+While in Tokyo, Dr Birol also met with Brazil’s Minister of Mines and Energy, Alexandre Silveira de Oliveira, who was there as part of President Luiz Inácio Lula da Silva’s state visit to Japan. Minister Silveira and Dr Birol took the opportunity to discuss the outcomes of the strong cooperation between the IEA and Brazil’s 2024 G20 Presidency and how to build on that success going forward.",www.iea.org,2025-03-27,28,IEA Executive Director meets bilaterally with Prime Minister Ishiba of Japan to discuss energy sector priorities - News - IEA,website,0.02896776187,51,142,162.7368421
+https://www.iea.org/data-and-statistics/charts/forecast-change-in-natural-gas-consumption-by-region-and-sector-2025-versus-2024,false,"This is a chart from the IEA, not a news article.","Forecast change in natural gas consumption by region and sector, 2025 versus 2024 – Charts – Data & Statistics - IEA","Forecast change in natural gas consumption by region and sector, 2025 versus 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Forecast change in natural gas consumption by region and sector, 2025 versus 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/forecast-change-in-natural-gas-consumption-by-region-and-sector-2025-versus-2024, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"Forecast change in natural gas consumption by region and sector, 2025 versus 2024 – Charts – Data & Statistics - IEA",website,0.01897816363,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-per-capita-by-region-base-case-2020-2030,false,"This is a chart from the International Energy Agency, not a news article.","Data centre electricity consumption per capita by region, Base Case, 2020-2030 – Charts – Data & Statistics - IEA","Data centre electricity consumption per capita by region, Base Case, 2020-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Data centre electricity consumption per capita by region, Base Case, 2020-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-per-capita-by-region-base-case-2020-2030, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"Data centre electricity consumption per capita by region, Base Case, 2020-2030 – Charts – Data & Statistics - IEA",website,0.01886248007,43,156,162.7368421
+https://www.iea.org/news/iea-celebrates-10-years-of-training-policy-makers-to-drive-energy-efficiency-progress,true,Reports on a specific event (IEA training week) with factual information and quotes.,IEA celebrates 10 years of training policy makers to drive energy efficiency progress - News - IEA,IEA celebrates 10 years of training policy makers to drive energy efficiency progress - News from the International Energy Agency,"#### More than 3,000 policy makers and experts from over 130 countries have participated in the training weeks since their launch a decade ago
+
+The IEA is marking a significant milestone this week with the 20th edition of its flagship Energy Efficiency Policy Training Week at its headquarters in Paris, a programme that helps countries around the world strengthen their energy efficiency policies in order to lower energy bills, enhance energy security and reduce emissions.
+
+Throughout the week, nearly 200 policy makers and experts from over 80 countries will join a growing community, learning from leading experts on international best practice and innovations in energy efficiency policy. The programme consists of five parallel courses on key areas for energy efficiency measures: buildings, appliances, industry, transport and evaluation methods.
+
+The training week began with an opening high-level discussion led by IEA Executive Director **Fatih Birol** with senior representatives from governments, including ambassadors from Kenya, Mexico, Brazil, Thailand, Switzerland and Ghana. Sessions covered key energy efficiency solutions to ensure affordability, create jobs and bolster skills.
+
+“The IEA has long championed energy efficiency as the ‘first fuel’, as it is not only the most secure energy resource but also among the most cost-effective measures to cut energy bills and reduce greenhouse gas emissions,” **Dr Birol **said. “This 20th edition of our Training Week marks a major milestone, as through the programme over 3,000 policy makers from all parts of the world have now been instilled with the skills and knowledge necessary to implement effective energy efficiency policies.”
+
+Over the past ten years, the training programme has directly trained government officials from over 130 countries, mostly emerging and developing economies. Government officials participating in the training have gone on to deliver more than 1,000 new policy measures in their countries, revealing the programme’s major global impact. Nonetheless, the IEA’s latest analysis shows that countries are not yet on track to meet the global pledge made in 2023 to double the rate of energy efficiency improvements by 2030.
+
+To increase visibility on energy efficiency and support stronger progress towards the global doubling target, the IEA launched a new Energy Efficiency Progress Tracker, providing detailed insights via the most up-to-date regional indicators on energy intensity, demand and electrification levels. This complements the Agency’s wider analytical support for governments, such as the IEA Energy Efficiency Policy Toolkits that are published annually. And on 12-13 June, the IEA and European Commission will co-host the IEA’s 10th Annual Global Conference on Energy Efficiency in Brussels, bringing together ministers, business leaders and industry representatives to drive stronger action on energy efficiency.
+
+For more information, visit the training week’s event page.",www.iea.org,2025-04-10,14,IEA celebrates 10 years of training policy makers to drive energy efficiency progress - News - IEA,website,0.02722392333,48,145,162.7368421
+https://www.iea.org/news/60-countries-from-across-the-globe-to-take-part-in-international-summit-on-the-future-of-energy-security-in-london,true,Reports on a specific real-world event (international summit) with news-style reporting,60 countries from across the globe to take part in international Summit on the Future of Energy Security in London - News - IEA,60 countries from across the globe to take part in international Summit on the Future of Energy Security in London - News from the International Energy Agency,"#### Held in partnership with UK government on 24-25 April, the Summit will bring together 120 high-level figures, including Ministers, CEOs, heads of international organisations, civil society representatives and more
+
+The International Energy Agency today announced that some 60 governments from countries around the world – the large majority at Minister or equivalent level – will take part in the international Summit on the Future of Energy Security, which is being held in partnership with the UK government in London on 24-25 April.
+
+The Ministers and senior government officials taking part in the Summit are from countries across Africa, the Americas, Asia-Pacific, Europe and the Middle East – including those on the front lines of a wide range of energy challenges, including access, affordability, reliability and climate.
+
+Leaders from all across the energy sector – including oil, gas, renewables, electricity, nuclear, critical minerals and more – as well as from international organisations and civil society, will also take part in the discussions in and around the Summit, which will seek to build consensus on a holistic approach to energy security and ensure governments have the tools they need to prevent and respond to the range of challenges confronting them in a fast-evolving context. Altogether, 120 high-level invitees will participate in the Summit itself, and many more in the associated events.
+
+**UK Secretary of State for Energy Security and Net Zero Ed Miliband** and **IEA Executive Director Fatih Birol** will co-host the event and feature among the keynote speakers.
+
+Additional high-level participants will be announced next week.
+
+Key sessions of the Summit will be livestreamed on IEA digital channels, including the Summit event page.
+
+The current list of high-level participants is available here.
+
+The current version of the Summit agenda is available here.
+
+The IEA has been at the heart of international energy security for 50 years – helping avoid, mitigate and manage energy supply disruptions and crises. As the world changes, so do the challenges around energy security.
+
+The Summit will examine the geopolitical, technological and economic factors affecting energy security at the national and international level. It will provide leaders and decision makers from around the world with an opportunity to review the trends shaping global energy security – and reflect on the tools needed to address traditional and emerging energy security risks.
+
+Key areas include changes in demand, supply and trade of major fuels; energy access and affordability; the expanding role of electricity in many energy systems; the growth of clean energy technologies and their supply chains; and the availability of the minerals and metals required for many clean energy technologies; energy system resilience to the impacts of extreme weather and climate change; and technology innovation and the rise of AI.
+
+On 23 April, government, industry and other experts will convene in London for a series of preparatory sessions and technical workshops on key topics – including critical minerals, gas security, gender, methane and Ukraine's energy system – that will feed into the Summit discussions.",www.iea.org,2025-04-18,6,60 countries from across the globe to take part in international Summit on the Future of Energy Security in London - News - IEA,website,0.02867716194,53,144,162.7368421
+https://www.iea.org/events/energy-and-ai,false,Reports on a specific event (conference) with factual information.,Energy & AI - Event - IEA,Energy & AI - Event listed by the International Energy Agency,"#### Background information
+
+Artificial intelligence is quickly emerging as one of the most consequential technologies of our time, with significant implications for energy systems around the world. This special report from the IEA, which follows the Agency’s major **Global Conference on Energy and AI**** **that was held in December 2024, will explore pathways for meeting energy demand from data centres and AI, as well as how AI optimisations and innovations could transform the ways in which energy is produced, consumed and distributed.",www.iea.org,2025-04-24,0,Energy & AI - Event - IEA,website,0.02047566003,42,162,162.7368421
+https://www.iea.org/reports/the-state-of-energy-innovation,false,Reports on a specific topic (energy innovation) with factual analysis and findings from a report.,The State of Energy Innovation – Analysis - IEA,The State of Energy Innovation - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+Global energy innovation is evolving rapidly, shaped by technological advances, increased public and private investment, and a shifting international landscape. This report provides a comprehensive assessment of recent progress and emerging challenges in energy technology innovation, drawing on over 150 innovation highlights and a survey of practitioners across 34 countries. It analyses trends in public and corporate R&D spending, venture capital flows, and technology demonstration efforts, highlighting an increasingly international landscape, with emerging economies making strides alongside traditional leaders.
+
+The report documents the increasing focus on low-emissions, modular and mass-manufactured technologies, as well as launching a set of 18 “races” to encourage faster progress towards key demonstration milestones. It identifies areas where new approaches to policy support are being developed to use public funds more effectively, but also highlights areas where more efforts are needed to address barriers to scale-up and attract private capital. The report includes focus chapters on three dynamic fields, namely diversification of battery mineral supplies, application of artificial intelligence to energy innovation, and development of carbon dioxide removal technologies. The analysis provides a data-driven foundation to inform policy makers, industry and other stakeholders on the state of energy innovation worldwide and the importance of sustaining innovation momentum over the long term.
+
+### Races to First in Energy Innovation
+
+Explore a database describing the state of play for 18 key technology milestones related to energy security, sustainability and economic benefit that should be achievable by 2030 with policy support. For each race, several projects and companies are vying to win, often with competing technology options, but they must overcome several non-technical challenges along the way.",www.iea.org,2025-04-02,22,The State of Energy Innovation – Analysis - IEA,website,0.02433374633,46,158,162.7368421
+https://www.iea.org/events/the-state-of-energy-innovation,false,"This is an event description, not a news article reporting a specific event.",The State of Energy Innovation - Event - IEA,The State of Energy Innovation - Event listed by the International Energy Agency,"#### Background information
+
+Around the world, there is broad agreement on the importance of boosting technological innovation to address major global energy challenges. At the same time, energy innovation is attracting significant attention from policy makers for its role in driving economic growth and competitive advantage.
+
+The IEA’s *State of Energy Innovation* report will provide a global reference on the pace of progress in energy innovation and the remaining challenges, featuring an assessment of technological advances, as well as significant policy, investment and spending trends. Its data-driven review is grounded in consultation with key stakeholders, including governments, companies, investors and participants in the IEA’s Technology Collaboration Programmes.",www.iea.org,2025-04-24,0,The State of Energy Innovation - Event - IEA,website,0.02162562121,43,162,162.7368421
+https://www.iea.org/news/kenya-s-energy-sector-is-making-strides-toward-universal-electricity-access-clean-cooking-solutions-and-renewable-energy-development,true,Reports on a specific real-world event (Kenya's energy sector progress) with news-style reporting,"Kenya’s energy sector is making strides toward universal electricity access, clean cooking solutions and renewable energy development - News - IEA","Kenya’s energy sector is making strides toward universal electricity access, clean cooking solutions and renewable energy development - News from the International Energy Agency","#### New IEA report highlights Kenya’s strong progress in expanding access to electricity and clean cooking driven by robust policies and targeted infrastructure investments
+
+Kenya is on track to achieve universal electricity access by 2030, as ambitious implementation plans and electrification using clean energy technologies position the country as an economic and energy development leader across the region, according to the IEA’s new Energy Policy Review of the country.
+
+With a sustained focus on electrification, electricity access rates in Kenya rose from 37% in 2013 to 79% in 2023, with urban areas already achieving full access, the report notes. The Last Mile Connectivity Project (LMCP), launched in 2015, has played a pivotal role in bringing electricity to 9 million people in rural areas and reducing the number of people without access by nearly half in just under a decade. Ongoing initiatives aim to connect an additional 280,000 households across the country by the end of 2025.
+
+The report highlights Kenya’s leadership in off-grid solar adoption, with the country accounting for nearly three-quarters of all solar home system sales in East Africa in 2023. These off-grid solutions, particularly in remote and underserved communities, have become a key part of Kenya’s electrification strategy. Currently, one in five Kenyan households uses solar-powered mini-grids or standalone systems.
+
+“Kenya is showing how the strategic deployment of clean energy technologies and electrification in end-use sectors can significantly improve the lives of millions of the most vulnerable people in the world,” said **IEA Deputy Executive Director Mary Burce Warlick**, who is launching the report in Nairobi today alongside **Kenya’s** **Minister of Energy and Petroleum** **J. Opiyo Wandayi.**
+
+The report coincides with the Kenyan government’s review of its own National Energy Policy. The IEA was part of the stakeholder consultations from the beginning of the national review, providing inputs and recommendations throughout the process.
+
+The Draft National Energy Policy (NEP) 2025-2034 was presented by Minister Wandayi to key stakeholders earlier in the day, and showed that the recommendations from the IEA Energy Policy Review had been considered in the development of the updated NEP.
+
+“The collaboration with the IEA came at a particularly important moment for Kenya, as we have been undertaking a comprehensive review of our own National Energy Policy. The IEA’s report offers timely insights that have helped inform our own policy decisions”, said Minister Wandayi at the launch of the IEA’s Energy Policy Review.
+
+Low-emissions technologies are the cornerstone of Kenya’s electricity mix, with geothermal, hydro, wind and solar sources accounting for nearly 90% of power generation. Kenya is also home to the Lake Turkana Wind Project, the largest wind farm on the African continent, and has some of the lowest cost geothermal projects in the world. Geothermal accounts for almost one-third of the country’s total electricity generation capacity.
+
+Kenya has significantly improved access to clean cooking solutions over the past decade, with an access rate of 10% in 2013 to over 30% in 2023. Despite this progress, millions of households across Kenya – mainly in rural areas – still rely on polluting fuels such as firewood, charcoal and kerosene. The newly launched Kenya National Cooking Transition Strategy (KNCTS) outlines a clear roadmap to achieve universal access to clean cooking by 2028. The IEA report highlights the importance of integrating clean cooking into broader energy planning and ensuring stable supply chains for fuels and technologies as a means of overcoming the most stubborn barriers to uptake, which include fuel price volatility and the high cost of improved cookstoves relative to household budgets.
+
+The report also underscores Kenya’s efforts to modernise and expand its electricity grid. New regulations introduced in 2024 open transmission and distribution networks to private investment, aiming to increase competition, reduce costs and improve efficiency. Kenya’s power networks, however, still face high losses – estimated at 23% in 2023 – due to technical issues, theft, and billing problems. Smart grid solutions and better management systems are under consideration to address these losses, the report notes.
+
+While challenges remain in areas such as affordability and regulatory coordination, the IEA concludes that Kenya is well positioned to meet its long-term energy and development goals. With strong policy frameworks, a skilled workforce and a high renewable energy potential, Kenya is paving the way toward a more inclusive, sustainable and secure energy future.
+
+The IEA regularly conducts reviews of energy and climate related policies and provides recommendations – a process that supports energy policy development and encourages the exchange of international best practices and experiences.",www.iea.org,2025-04-14,10,"Kenya’s energy sector is making strides toward universal electricity access, clean cooking solutions and renewable energy development - News - IEA",website,0.03546662642,53,143,162.7368421
+https://www.iea.org/data-and-statistics/charts/utilities-using-ai-applications-by-category-2024,false,"This is a chart from the IEA, not a news article.","Utilities using AI applications by category, 2024 – Charts – Data & Statistics - IEA","Utilities using AI applications by category, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Utilities using AI applications by category, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/utilities-using-ai-applications-by-category-2024, Licence: CC BY 4.0
+
+IEA (2025), *Utilities using AI applications by category, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/utilities-using-ai-applications-by-category-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-01,23,"Utilities using AI applications by category, 2024 – Charts – Data & Statistics - IEA",website,0.0187678015,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/early-and-growth-stage-venture-capital-investment-in-energy-start-ups-by-technology-area-2010-2024,false,"This is a chart and data source from the IEA, not a news article.","Early- and growth-stage venture capital investment in energy start-ups, by technology area, 2010-2024 – Charts – Data & Statistics - IEA","Early- and growth-stage venture capital investment in energy start-ups, by technology area, 2010-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Early- and growth-stage venture capital investment in energy start-ups, by technology area, 2010-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/early-and-growth-stage-venture-capital-investment-in-energy-start-ups-by-technology-area-2010-2024, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Early- and growth-stage venture capital investment in energy start-ups, by technology area, 2010-2024 – Charts – Data & Statistics - IEA",website,0.01552399982,43,159,162.7368421
+https://www.iea.org/events/iea-low-emissions-gases-day-2025,false,Announces a specific event (IEA Low-Emissions Gases Day 2025) with factual information.,IEA Low-Emissions Gases Day 2025 - Event - IEA,IEA Low-Emissions Gases Day 2025 - Event listed by the International Energy Agency,"#### Background information
+
+Recognising the growing importance of low-emissions gases (including biomethane, low-emissions hydrogen and e-methane), the International Energy Agency has developed a **Low-Emissions Gases Work Programme** to closely track market developments in this sphere and facilitate dialogue between emerging producers and consumers. This work is supported by the **Clean Energy Transitions Programme**, the IEA’s flagship initiative to transform the world’s energy system to achieve a secure and sustainable future for all.
+
+Given the immediate need to speed-up the deployment of low-emissions gases, the industry, infrastructure and regulation should begin adapting already now to enable their cost-efficient **integration into the gas system** in the future. Moreover, an orderly transition from the current gas system to a model integrating multiple gases **will require** **prudent market design** already in the early stages, to take into consideration the network integration challenges and changing supply flexibility of low-emissions gases and ultimately their implications to security of supply.
+
+On 28 February 2025, the IEA Secretariat will host a **Low-Emissions Gases Day** with the involvement of both government representatives and private stakeholders to further enhance the **international dialogue** on low-carbon gases, promote mutually beneficial **partnerships** and facilitate **information dissemination** to the broader public.",www.iea.org,2025-04-24,0,IEA Low-Emissions Gases Day 2025 - Event - IEA,website,0.02454991817,44,164,162.7368421
+https://www.iea.org/regions/asia-pacific,false,Reports on a specific event (Southeast Asia Energy Outlook 2024 report release and IEA Regional Cooperation Centre opening) in a news-like format.,Asia Pacific – Countries & Regions - IEA,"Explore and compare energy data, analysis, news and events for Asia Pacific","#### Energy system of Asia Pacific
+
+Home to more than half of the world’s population, the Asia-Pacific region will play a pivotal role in shaping our global energy future.
+
+Energy trends in the China – the world’s largest energy producer and consumer – help set the trajectory for the global energy transition. While China’s demand for fossil fuels continues to grow, it is also the world’s leading clean energy powerhouse, adding renewable capacity at an unrivalled pace and dominating many clean energy supply chains.
+
+India, meanwhile, is poised to see the largest energy demand growth of any country in the world over the next three decades, as industrialisation and urbanisation surge and per capita income rises sharply. Southeast Asia’s energy needs are also growing rapidly – underlining the challenges that countries in the region face to transition to sustainable energy sources and provide energy security.
+
+Japan and Korea – large industrial economies that have historically relied heavily on imported fuels – are also mapping out secure decarbonisation pathways.
+
+## Policies
+
+### Southeast Asia Energy Outlook 2024
+
+The Southeast Asia Energy Outlook 2024 is the sixth edition of this World Energy Outlook Special Report, making Southeast Asia by far the most regularly updated regional outlook compiled by the International Energy Agency (IEA). This reflects the dynamism of the region, as well as the importance of the IEA’s partnership with the ten countries that make up the Association of Southeast Asian Nations (ASEAN). The relationship between the Agency and this region is being further strengthened in October 2024 with the opening in Singapore of an IEA Regional Cooperation Centre during the Singapore International Energy Week (alongside the release of this report). This is the first IEA office outside its Paris headquarters.",www.iea.org,2025-04-17,7,Asia Pacific – Countries & Regions - IEA,website,0.02657086473,71,218,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-road-transport-emissions-and-cop28-pathway-2030,false,"This is a chart and data from the IEA, not a news article.","Global road transport emissions and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global road transport emissions and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global road transport emissions and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-road-transport-emissions-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global road transport emissions and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-road-transport-emissions-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global road transport emissions and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01834869318,42,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-venture-capital-investment-by-start-up-sector-2015-2024,false,"This is a chart and data from the International Energy Agency, not a news article.","Global venture capital investment by start-up sector, 2015-2024 – Charts – Data & Statistics - IEA","Global venture capital investment by start-up sector, 2015-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global venture capital investment by start-up sector, 2015-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-venture-capital-investment-by-start-up-sector-2015-2024, Licence: CC BY 4.0
+
+IEA (2025), *Global venture capital investment by start-up sector, 2015-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-venture-capital-investment-by-start-up-sector-2015-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-31,24,"Global venture capital investment by start-up sector, 2015-2024 – Charts – Data & Statistics - IEA",website,0.01512286756,43,159,162.7368421
+https://www.iea.org/data-and-statistics/charts/accuracy-of-ai-models-in-selected-benchmarks-2018-2024,false,"This is a chart and data from the IEA, not a news article.","Accuracy of AI models in selected benchmarks, 2018-2024 – Charts – Data & Statistics - IEA","Accuracy of AI models in selected benchmarks, 2018-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Accuracy of AI models in selected benchmarks, 2018-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/accuracy-of-ai-models-in-selected-benchmarks-2018-2024, Licence: CC BY 4.0
+
+IEA (2025), *Accuracy of AI models in selected benchmarks, 2018-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/accuracy-of-ai-models-in-selected-benchmarks-2018-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-31,24,"Accuracy of AI models in selected benchmarks, 2018-2024 – Charts – Data & Statistics - IEA",website,0.01707750395,45,159,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-data-centre-co2-emissions-base-case-2020-2035,false,"The content is a chart and data from IEA, not a news article.","Global data centre CO2 emissions, Base Case, 2020-2035 – Charts – Data & Statistics - IEA","Global data centre CO2 emissions, Base Case, 2020-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global data centre CO2 emissions, Base Case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-co2-emissions-base-case-2020-2035, Licence: CC BY 4.0
+
+IEA (2025), *Global data centre CO2 emissions, Base Case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-co2-emissions-base-case-2020-2035, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-04,20,"Global data centre CO2 emissions, Base Case, 2020-2035 – Charts – Data & Statistics - IEA",website,0.0149353558,43,156,162.7368421
+https://www.iea.org/reports/oil-market-report-april-2025,false,Reports on a specific real-world event (oil market analysis) with news-style reporting,Oil Market Report - April 2025 – Analysis - IEA,Oil Market Report - April 2025 - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+The IEA Oil Market Report (OMR) is one of the world's most authoritative and timely sources of data, forecasts and analysis on the global oil market – including detailed statistics and commentary on oil supply, demand, inventories, prices and refining activity, as well as oil trade for IEA and selected non-IEA countries.
+
+#### Highlights
+
+- Global oil demand growth for 2025 has been revised down by 300 kb/d since last month’s Report to 730 kb/d, as escalating trade tensions have negatively impacted the economic outlook. Growth is expected to slow further in 2026, to 690 kb/d, but risks to the forecasts remain rife given the fast-moving macro backdrop. The downgrade comes on the heels of robust oil consumption in 1Q25, up by 1.2 mb/d y-o-y – its strongest rate since 2023.
+- World oil supply rose by 590 kb/d to 103.6 mb/d in March, up 910 kb/d y-o-y, with non-OPEC+ leading both monthly and annual gains. OPEC+ will lift output targets by 411 kb/d in May, but the increase may be substantially lower given overproduction by some countries. Global supply growth for 2025 has been cut by 260 kb/d to 1.2 mb/d, due to a decrease in US and Venezuelan output. Production in 2026 is set to rise by 960 kb/d, with offshore projects taking the lead.
+- Global crude runs are forecast to average 83.2 mb/d this year, as demand growth expectations cut the projected annual increase by 230 kb/d to 340 kb/d. In 2026, throughputs are set to rise by 360 kb/d to 83.6 mb/d. Refining margins were mixed in March, with declines in the Atlantic Basin but gains for processing sour crude in Singapore. Weaker middle distillate cracks drove much of last month’s decline in profitability.
+- Global observed oil inventories rose by 21.9 mb to 7 647 mb in February but still hovered near the bottom of the five-year range. Crude, NGLs and feedstocks surged by 41.2 mb, of which OECD onshore stocks accounted for 14.1 mb. Oil products fell by 19.2 mb as a 34.2 mb reduction in the OECD overwhelmed gains in oil on water. Preliminary data indicate global oil stocks increased further in March, led by crude builds in the non-OECD and oil on water.
+- Global oil prices tumbled by around $10/bbl in March and early April as risk sentiment soured in the wake of proliferating US tariffs and mounting recession fears. The decision by some OPEC+ members to accelerate the unwinding of extra voluntary production cuts added to the bearish momentum. At the time of writing, Brent futures were trading at around $65/bbl, after earlier hitting their lowest levels in more than four years to below $60/bbl.
+
+#### Buckle up
+
+After a period of relative calm, global oil markets were roiled by a barrage of trade tariff announcements in early April. Benchmark crude oil prices plunged to their lowest levels in four years on a sharp escalation in trade tensions and the prospect of higher supplies from some OPEC+ countries. Brent futures tumbled by more than $15/bbl, to below $60/bbl, but subsequently recovered to around $65/bbl after the implementation of some of the tariffs was postponed.
+
+While imports of oil, gas and refined products were given exemptions from the tariffs announced by the United States, concerns that the measures could stoke inflation, slow economic growth and intensify trade disputes weighed on oil prices. With negotiations and countermeasures still ongoing, the situation is fluid and substantial risks remain. We have lowered the economic growth assumptions that underpin our forecasts, leading to a 400 kb/d reduction in expected oil demand growth for the remainder of the year. We now forecast an annual global demand increase of 730 kb/d for 2025 as a whole.
+
+The downward spiral in oil prices was also fuelled by the surprise decision of eight OPEC+ members, which were party to voluntary cuts since November 2023, to triple their scheduled production target increases for May to 411 kb/d. However, the actual increase may be much smaller, as a number of countries, including Kazakhstan, the United Arab Emirates and Iraq are already producing well above their targets. Notably, Kazakh crude oil output reached a record high of 1.8 mb/d following the start-up of the Chevron-operated Tengiz oilfield expansion project. This puts Kazakhstan some 390 kb/d above its OPEC+ output quota. In addition, several countries in the group have committed to compensate for earlier overproduction in the coming months, which may negate most of the increase.
+
+The significant drop in oil prices rattled the US shale patch, with firms arguing they need $65/bbl on average to profitably drill new light tight oil wells, according to the latest Dallas Fed Energy Survey. New tariffs may also make it more expensive to buy steel and equipment, further discouraging drilling. Along with the impact of Chinese tariffs on imports of US ethane and LPG, this has resulted in a downward revision of 150 kb/d to our US oil supply forecast for this year, with growth now assessed at 490 kb/d. However, conventional oil projects remain on track, with total non-OPEC+ supply expected to rise by 1.3 mb/d.
+
+Meanwhile, our first detailed look at balances for 2026 show oil demand growth easing to 690 kb/d amid a fragile macroeconomic environment and as EVs take up a larger share. For now, the outlook for non-OPEC+ supply growth remains robust at 920 kb/d, comfortably eclipsing expected global demand growth, even as US supply expansion slows to just 280 kb/d. Brazil (+240 kb/d), Guyana (+160 kb/d) and Canada (+120 kb/d) will be other major sources of growth.
+
+With arduous trade negotiations expected to take place during the coming 90-day reprieve on tariffs and possibly beyond, oil markets are in for a bumpy ride and considerable uncertainties hang over our forecasts for this year and next.
+
+**OPEC+ crude oil production**1
+
+*million barrels per day*
+
+Feb 2025Supply |
+Mar 2025Supply |
+Mar 2025vs Target |
+Mar 2025Implied Target 1 |
+SustainableCapacity 2 |
+Eff Spare Capvs Mar 3 |
+|
+|---|---|---|---|---|---|---|
+| Algeria | 0.9 | 0.9 | -0.01 | 0.91 | 0.99 | 0.08 |
+| Congo | 0.24 | 0.24 | -0.04 | 0.28 | 0.27 | 0.03 |
+| Equatorial Guinea | 0.06 | 0.06 | -0.02 | 0.07 | 0.06 | 0.01 |
+| Gabon | 0.23 | 0.24 | 0.06 | 0.18 | 0.22 | 0 |
+| Iraq | 4.3 | 4.32 | 0.44 | 3.88 | 4.87 | 0.55 |
+| Kuwait | 2.47 | 2.51 | 0.1 | 2.41 | 2.88 | 0.37 |
+| Nigeria | 1.44 | 1.4 | -0.1 | 1.5 | 1.42 | 0.02 |
+| Saudi Arabia | 8.96 | 9.01 | 0.05 | 8.96 | 12.11 | 3.1 |
+| UAE | 3.28 | 3.26 | 0.35 | 2.91 | 4.28 | 1.02 |
+Total OPEC-9 |
+21.88 |
+21.94 |
+0.83 |
+21.1 |
+27.1 |
+5.17 |
+Iran4 |
+3.39 | 3.29 | 3.8 | |||
+Libya4 |
+1.24 | 1.2 | 1.23 | 0.03 | ||
+Venezuela4 |
+0.97 | 0.92 | 0.89 | 0 | ||
+Total OPEC |
+27.48 |
+27.35 |
+|
+|
+33.02 |
+5.2 |
+| Azerbaijan | 0.47 | 0.47 | -0.08 | 0.55 | 0.49 | 0.02 |
+| Kazakhstan | 1.82 | 1.82 | 0.39 | 1.43 | 1.8 | 0 |
+Mexico5 |
+1.47 | 1.45 | 1.59 | 0.13 | ||
+| Oman | 0.76 | 0.76 | 0.01 | 0.75 | 0.85 | 0.09 |
+| Russia | 9.08 | 9.07 | 0.12 | 8.95 | 9.76 | |
+Others 6 |
+0.71 | 0.72 | -0.15 | 0.87 | 0.86 | 0.14 |
+Total Non-OPEC |
+14.31 |
+14.3 |
+0.29 |
+12.56 |
+15.34 |
+0.38 |
+OPEC+ 18 in Nov 2022 deal5 |
+34.73 |
+34.78 |
+1.12 |
+33.66 |
+40.85 |
+5.42 |
+Total OPEC+ |
+41.79 |
+41.64 |
+|
+|
+48.36 |
+5.58 |",www.iea.org,2025-04-15,9,Oil Market Report - April 2025 – Analysis - IEA,website,0.03560217585,61,172,162.7368421
+https://www.iea.org/data-and-statistics/charts/marginal-cost-per-unit-of-energy-saved-vs-energy-savings-of-a-selected-bundle-of-energy-efficiency-technologies-for-a-representative-container-ship,false,"This is a chart and data source, not a news article.",Marginal cost per unit of energy saved vs energy savings of a selected bundle of energy efficiency technologies for a representative container ship – Charts – Data & Statistics - IEA,Marginal cost per unit of energy saved vs energy savings of a selected bundle of energy efficiency technologies for a representative container ship - Chart and data by the International Energy Agency.,"#### Cite chart
+
+IEA (2025), *Marginal cost per unit of energy saved vs energy savings of a selected bundle of energy efficiency technologies for a representative container ship*, IEA, Paris https://www.iea.org/data-and-statistics/charts/marginal-cost-per-unit-of-energy-saved-vs-energy-savings-of-a-selected-bundle-of-energy-efficiency-technologies-for-a-representative-container-ship, Licence: CC BY 4.0",www.iea.org,2025-03-28,27,Marginal cost per unit of energy saved vs energy savings of a selected bundle of energy efficiency technologies for a representative container ship – Charts – Data & Statistics - IEA,website,0.01993649032,45,160,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-in-server-stock-and-in-server-capacity-2020-2030,false,"This is a chart from the International Energy Agency, not a news article.","Global data centre electricity consumption in Server stock and in Server capacity, 2020-2030 – Charts – Data & Statistics - IEA","Global data centre electricity consumption in Server stock and in Server capacity, 2020-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global data centre electricity consumption in Server stock and in Server capacity, 2020-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-in-server-stock-and-in-server-capacity-2020-2030, Licence: CC BY 4.0",www.iea.org,2025-04-07,17,"Global data centre electricity consumption in Server stock and in Server capacity, 2020-2030 – Charts – Data & Statistics - IEA",website,0.01533527786,43,156,162.7368421
+https://www.iea.org/events/welcome-remarks,false,"This is a biography of a person, not a news article reporting a specific event.",Welcome Remarks - Event - IEA,Welcome Remarks - Event listed by the International Energy Agency,"##### Fatih Birol
+
+##### Fatih Birol
+
+As the Executive Director of the International Energy Agency, Dr Fatih Birol (@fbirol) has moved the Agency to the forefront of global efforts to ensure secure, affordable and sustainable energy systems. After taking office, Dr Birol led the IEA in its first comprehensive modernisation programme since its creation in 1974. These efforts focused on broadening the IEA’s energy security focus beyond oil to also cover electricity, natural gas, renewables and critical minerals; making the IEA the global hub for energy efficiency and advanced energy technologies; and “opening the doors” of the IEA to major emerging economies. With new governments joining the IEA Family under his tenure, its share of global energy demand has risen from 40% to almost 80%.
+
+Dr Birol took up his position after rising through the ranks of the IEA over two decades. He has been named in the TIME100, TIME's annual list of the world's most influential people. He has also been named by Forbes as one of the most influential people in the world of energy and by the Financial Times as the Energy Personality of the Year. Dr Birol has received the highest civilian awards from numerous countries around the world for his work on energy economics and related issues. He chairs the World Economic Forum’s (Davos) Energy Advisory Board.
+
+Before the IEA, Dr Birol worked at the Organisation of the Petroleum Exporting Countries (OPEC). He earned a BSc degree in power engineering from the Technical University of Istanbul and received an MSc and PhD in energy economics from the Technical University of Vienna. He is an honorary life member of Galatasaray Football Club.",www.iea.org,2025-04-24,0,Welcome Remarks - Event - IEA,website,0.02455970209,52,162,162.7368421
+https://www.iea.org/reports/unlocking-ukraines-hydrogen-opportunity-a-roadmap,false,Reports on a specific event (IEA report) with factual information.,Unlocking Ukraine’s Hydrogen Opportunity: A Roadmap – Analysis - IEA,Unlocking Ukraine’s Hydrogen Opportunity: A Roadmap - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+Ukraine’s energy sector has been severely affected by the Russian Federation’s full-scale invasion. The power sector went from having a large capacity surplus before the war to a power deficit in 2024 due to Russia’s attacks. This has focused attention on energy security and restoring the reliability of supply. Hydrogen demand from conventional applications in refining and ammonia has also plunged, falling 80%, with most of these assets in southern Ukraine, where the frontline and occupied areas are located. Overall economic damage from the war has been extensive, with reconstruction costs previously estimated by the World Bank at more than USD 0.5 trillion – three times Ukraine’s GDP.
+
+Reconstruction offers an opportunity to build back better. In the energy system, this means strengthening energy security and reducing GHG emissions. The use of low-emissions hydrogen in industrial applications can provide the dual benefit of lowering GHG emissions and supporting the development of an export-oriented industrial base that can help to restore the fiscal balance. This is a long-term opportunity that will not happen overnight, but efforts need to start today to progressively build the experience required to enable such an industry in the future.
+
+The report identifies the actions required across four pillars (physical assets, regulation, financing and cross-cutting areas) and three time horizons (covering from 2 to 20 years), in order to provide a roadmap to enable the renewable hydrogen opportunity.",www.iea.org,2025-03-27,28,Unlocking Ukraine’s Hydrogen Opportunity: A Roadmap – Analysis - IEA,website,0.0235278393,49,159,162.7368421
+https://www.iea.org/reports/germany-2025?language=de,false,Reports on a specific event (IEA report on Germany's energy transition) with factual analysis and recommendations.,Deutschland 2025 – Analysis - IEA,Deutschland 2025 - Analysis and key findings. A report by the International Energy Agency.,"#### Über diesen Bericht
+
+Regierungshandeln ist entscheidend, um eine sichere und nachhaltige Energiewende zu gewährleisten und die Klimakrise zu bewältigen. Die Energiepolitik ist nicht nur für den Energiesektor von wesentlicher Bedeutung, sondern auch für die Erfüllung ökologischer, wirtschaftlicher und sozialer Zielsetzungen.
+
+Die Regierungen müssen nicht nur den spezifischen Erfordernissen ihres jeweiligen Landes gerecht werden, sondern auch den regionalen Kontext berücksichtigen und zur Bewältigung globaler Herausforderungen beitragen. Vor diesem Hintergrund führt die Internationale Energieagentur (IEA) Länderprüfungen *(Energy Policy Reviews) *durch, um die Regierungen dabei zu unterstützen, die Wirkungskraft ihrer Energie- und Klimapolitik zu erhöhen.
+
+Dieser Prüfbericht wurde in Partnerschaft mit der deutschen Bundesregierung erarbeitet und stützt sich auf das umfassende Fachwissen der IEA und Beiträgen von Experten aus den IEA-Mitgliedsländern. Er erörtert die drängendsten energiepolitischen Herausforderungen für Deutschland und empfiehlt mögliche Lösungsansätze, basierend auf internationalen *best practices*. Außerdem werden Bereiche aufgezeigt, in denen Deutschland anderen Ländern als Vorbild für eine sichere Transformation hin zu einer klimafreundlichen Energieversorgung dienen kann. Darüber hinaus leistet der Bericht einen Beitrag zum länderübergreifenden Austausch von *best practices*, der dazu dient, das gegenseitige Lernen, die Konsensbildung und den politischen Willen für eine nachhaltige und bezahlbare klimafreundliche Energiezukunft zu stärken.
+
+-
+As energy prices have risen in recent years, the argument that energy transitions undermine affordability and competitiveness has gained traction in the German public debate. In reality, however, there is an increased urgency for an energy transition, not only to address the climate imperative. Notably, Russia’s invasion of Ukraine and the ensuing energy crisis served as stark reminders of risks related to fossil fuel dependency. At the same time, the energy transition also provides an opportunity for German industry to gain competitive advantages in the clean energy industries of the future. Toward this end, amid the 2022/23 energy crisis, the German government correctly recognised that an acceleration of the energy transition offers the best longer term opportunity to regain competitiveness while bolstering energy security and keeping energy costs low. A number of strategies have been put in place to advance the energy transition, including plans to decarbonise the heating sector, expand renewable generation capacity, establish a national carbon pricing system and accelerate hydrogen development. The next stage of Germany’s energy transition will be to support affordable electrification, underpinned by sectoral roadmaps that also clarify technological alternatives where electrification is not feasible. To realise the tremendous opportunities that the energy transition will bring Germany, continuity in the policy and regulatory environment will be crucial to providing a stable, long-term investment environment. The government should continue to progress the future electricity market design proposals and ensure that there is a clear and stable investment framework for renewable electricity generation and supporting technologies as coal is phased out over the coming years. Likewise, long-term stability in funding and price signals will also be necessary to support certain technologies, including heat pumps, district heating and electric vehicles. Germany should also ensure sufficient, strong backing to energy-related research and innovation to maximise opportunities for industrial competitive advantages. Clear and transparent communication on the costs, benefits and time frames of the energy transition will also help ensure public support for the energy transition and the policies that support it.
+
+-
+Germany’s transport sector is a clear sectoral laggard from an emissions reduction perspective. To reduce emissions in line with climate targets, the strong dominance of oil will need to be drastically cut by a range of policy measures. To start, Germany should significantly ramp up efforts to upgrade rail and public transport infrastructure to support modal shifts away from the heavy reliance on road transport, which accounts for nearly 95% of domestic transport emissions. This should be supported by long-term and stable funding packages.
+
+In the road transport segment, EVs are expected to play the largest role in decarbonisation. The government concludes that to meet the sector’s climate target, basically all new cars should be electric by 2030. However, Germany removed its previous purchase incentives for EVs at the end of 2023, following the court ruling on KTF funding, and EV sales have recently slowed down. The government should provide alternative long-term budget-neutral measures to accelerate EV uptake, for example, a bonus-malus tax structure for vehicle purchases that incentivise sales of low-emissions alternatives over fossil fuel vehicles. New measures should target not only privately purchased cars, but also leasing and company cars, which account for the majority of cars in the German market. EV sales should be complemented by faster deployment of charging infrastructure, building off the Charging Infrastructure Master Plan (and ensure sufficient planning co-ordination with the electricity system). Germany should also explore options to increase the role of sustainable biofuels in transport. While its GHG quota policy is an effective way to increase the share of renewables in transport fuels, the government should ensure even treatment of compliance options. More specifically, it should increase transparency around the rationale for multipliers or consider alternative options such as linking support to consistent, third-party certified GHG life cycle assessments of different types of renewable fuels. More broadly, the transport sector would also benefit from closer co‑ordination across ministries with jurisdiction in this area, complemented by stable financial support.
+
+-
+Natural gas still retains a large role in Germany’s energy system, accounting for roughly a third of final energy consumption, with large shares in the electricity, industry and buildings sectors. However, Russia’s invasion of Ukraine and the ensuing energy crisis in Europe highlighted the considerable risks that stem from natural gas import dependency. Even with more import diversification through LNG, Germany still remains exposed to high natural gas prices amid periods of tight global supply. In line with emissions targets, the government’s gas diversification strategy was based on the ability to convert LNG import terminals to receive hydrogen down the road.
+
+Germany could benefit from a broader strategy on the role of natural gas in the energy transition, including time frames and expected prices, to underpin its policies supporting the development of renewable energy. Such a strategy should also address the financial impacts of decommissioning natural gas infrastructure that cannot efficiently be repurposed, to avoid such impacts from creating the wrong incentives for future-proof investments.
+
+On the demand side, while Germany has recently developed a clear roadmap to wind down natural gas dependency in its buildings sector through heat pumps and district heating, the industry and power sectors still face uncertainty on the role of natural gas through the energy transition. The industry sector, in particular, is facing growing threats to competitiveness, in part stemming from high natural gas costs. A more concerted effort to promote energy efficiency and electrification (see the recommendation on lowering electricity prices) in the short term, along with increasing the penetration of hydrogen and CCUS in the longer term, represent viable pathways, but at present, the continued dependency on natural gas remains without a clear end in sight (though the EU ETS will erode its role over time). Additional clarification on the natural gas exit ramp for the industry sector, including time frames, would provide industry with the certainty needed to make future-proof investments, including in required import infrastructure (for both natural gas and hydrogen) and industrial clusters.
+
+In the power sector, unlike coal, Germany does not have a discrete policy or roadmap to exit from natural gas generation, though the target of 100% fossil-free generation by 2035 suggests that the exit will need to take place over the coming decade. The EU ETS will be the primary driver for declining natural gas generation. At the same time, these plant closures (alongside rising demand) are raising concerns about generation adequacy. The government’s previously planned Power Plant Strategy attempted to address this issue by tendering 12.5 GW of new natural gas-fired power plant capacity that could later run on hydrogen. In this way, the construction of new hydrogen-ready gas-fired capacity could avoid a fossil fuel lock-in that is not at odds with the electricity generation target, as long as the fuel switch takes place on time. This indicates that hydrogen will play a role in Germany's future power system but clarification is needed to what extent, given other competing uses in the next ten years, raising some questions around the viability of hydrogen-ready gas plants. Moreover, a broader look at adequacy is needed to include other flexibility options such as industrial demand response, storage and interconnections (see recommendations on electricity), which may displace the need for additional generation capacity. While gas plants might very well continue to play a role in grid balancing beyond the 2035 time frame, investors need more long-term clarity on the future role of natural gas in the electricity mix. With this in mind, the government should move ahead with the future electricity ",www.iea.org,2025-04-07,17,Deutschland 2025 – Analysis - IEA,website,0.1018297848,67,166,162.7368421
+https://www.iea.org/about/technology-collaboration,false,"This is an informational page about a technology collaboration program, not a news article.",Technology collaboration - About - IEA,none,"#### About the TCP
+
+The Technology Collaboration Programme (TCP) is a unique global network that drives cutting-edge energy technology research through international cooperation. By bringing together governments, industries, and leading experts, the TCP accelerates energy innovation and helps shape the future of energy solutions to support global energy security and economic growth.
+
+The TCP supports the work of independent, international groups of experts that enable governments and industries from around the world to lead programs and projects on a wide range of energy technologies and related issues. These experts collaborate to advance the research, development, and commercialization of energy technologies.
+
+For nearly five decades, since its establishment in 1975 shortly after the launch of the International Energy Agency (IEA), the program has played a key role in advancing energy technology and fostering international collaboration.
+
+To date, more than 80 collaborative initiatives have been launched, covering nearly every aspect of energy technology — from renewables and smart grids to hydrogen, carbon capture, and next-generation fuels. These collaborations engage thousands of experts from approximately 300 public and private organisations across more than 55 countries. Many of the original initiatives remain active today, continuously evolving to meet emerging technological breakthroughs and global energy challenges.",www.iea.org,2025-03-26,29,Technology collaboration - About - IEA,website,0.02263254569,44,158,162.7368421
+https://www.iea.org/data-and-statistics/charts/marginal-abatement-cost-curve-for-methane-emissions-from-natural-gas-and-oil-operations-2024,false,"This is a chart and data source, not a news article.","Marginal abatement cost curve for methane emissions from natural gas and oil operations, 2024 – Charts – Data & Statistics - IEA","Marginal abatement cost curve for methane emissions from natural gas and oil operations, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Marginal abatement cost curve for methane emissions from natural gas and oil operations, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/marginal-abatement-cost-curve-for-methane-emissions-from-natural-gas-and-oil-operations-2024, Licence: CC BY 4.0",www.iea.org,2025-04-04,20,"Marginal abatement cost curve for methane emissions from natural gas and oil operations, 2024 – Charts – Data & Statistics - IEA",website,0.01524821176,42,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-methane-emissions-from-fossil-fuels-and-cop28-pathway-2030,false,"This is a chart and data source, not a news article.","Global methane emissions from fossil fuels and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global methane emissions from fossil fuels and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global methane emissions from fossil fuels and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-methane-emissions-from-fossil-fuels-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global methane emissions from fossil fuels and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-methane-emissions-from-fossil-fuels-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global methane emissions from fossil fuels and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01503411269,42,156,162.7368421
+https://www.iea.org/reports/germany-2025,false,Reports on a specific event (IEA report on Germany's energy policy) with factual analysis and recommendations.,Germany 2025 – Analysis - IEA,Germany 2025 - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+Government action plays a pivotal role in ensuring secure and sustainable energy transitions and combatting the climate crisis. Energy policy is critical not just for the energy sector but also for meeting environmental, economic and social goals. Governments need to respond to their country’s specific needs, adapt to regional contexts and help address global challenges. In this context, the International Energy Agency (IEA) conducts Energy Policy Reviews to support governments in developing more impactful energy and climate policies.
+
+This *Energy Policy Review* was prepared in partnership between the Government of Germany and the IEA. It draws on the IEA's extensive knowledge and the inputs of expert peers from IEA Member countries to assess Germany’s most pressing energy sector challenges and provide recommendations on how to address them, backed by international best practices. The report also highlights areas where Germany’s leadership can serve as an example in promoting secure clean energy transitions. It also promotes the exchange of best practices among countries to foster learning, build consensus and strengthen political will for a sustainable and affordable clean energy future.
+
+-
+As energy prices have risen in recent years, the argument that energy transitions undermine affordability and competitiveness has gained traction in the German public debate. In reality, however, there is an increased urgency for an energy transition, not only to address the climate imperative. Notably, Russia’s invasion of Ukraine and the ensuing energy crisis served as stark reminders of risks related to fossil fuel dependency. At the same time, the energy transition also provides an opportunity for German industry to gain competitive advantages in the clean energy industries of the future. Toward this end, amid the 2022/23 energy crisis, the German government correctly recognised that an acceleration of the energy transition offers the best longer term opportunity to regain competitiveness while bolstering energy security and keeping energy costs low. A number of strategies have been put in place to advance the energy transition, including plans to decarbonise the heating sector, expand renewable generation capacity, establish a national carbon pricing system and accelerate hydrogen development. The next stage of Germany’s energy transition will be to support affordable electrification, underpinned by sectoral roadmaps that also clarify technological alternatives where electrification is not feasible. To realise the tremendous opportunities that the energy transition will bring Germany, continuity in the policy and regulatory environment will be crucial to providing a stable, long-term investment environment. The government should continue to progress the future electricity market design proposals and ensure that there is a clear and stable investment framework for renewable electricity generation and supporting technologies as coal is phased out over the coming years. Likewise, long-term stability in funding and price signals will also be necessary to support certain technologies, including heat pumps, district heating and electric vehicles. Germany should also ensure sufficient, strong backing to energy-related research and innovation to maximise opportunities for industrial competitive advantages. Clear and transparent communication on the costs, benefits and time frames of the energy transition will also help ensure public support for the energy transition and the policies that support it.
+
+-
+Germany’s transport sector is a clear sectoral laggard from an emissions reduction perspective. To reduce emissions in line with climate targets, the strong dominance of oil will need to be drastically cut by a range of policy measures. To start, Germany should significantly ramp up efforts to upgrade rail and public transport infrastructure to support modal shifts away from the heavy reliance on road transport, which accounts for nearly 95% of domestic transport emissions. This should be supported by long-term and stable funding packages.
+
+In the road transport segment, EVs are expected to play the largest role in decarbonisation. The government concludes that to meet the sector’s climate target, basically all new cars should be electric by 2030. However, Germany removed its previous purchase incentives for EVs at the end of 2023, following the court ruling on KTF funding, and EV sales have recently slowed down. The government should provide alternative long-term budget-neutral measures to accelerate EV uptake, for example, a bonus-malus tax structure for vehicle purchases that incentivise sales of low-emissions alternatives over fossil fuel vehicles. New measures should target not only privately purchased cars, but also leasing and company cars, which account for the majority of cars in the German market. EV sales should be complemented by faster deployment of charging infrastructure, building off the Charging Infrastructure Master Plan (and ensure sufficient planning co-ordination with the electricity system). Germany should also explore options to increase the role of sustainable biofuels in transport. While its GHG quota policy is an effective way to increase the share of renewables in transport fuels, the government should ensure even treatment of compliance options. More specifically, it should increase transparency around the rationale for multipliers or consider alternative options such as linking support to consistent, third-party certified GHG life cycle assessments of different types of renewable fuels. More broadly, the transport sector would also benefit from closer co‑ordination across ministries with jurisdiction in this area, complemented by stable financial support.
+
+-
+Natural gas still retains a large role in Germany’s energy system, accounting for roughly a third of final energy consumption, with large shares in the electricity, industry and buildings sectors. However, Russia’s invasion of Ukraine and the ensuing energy crisis in Europe highlighted the considerable risks that stem from natural gas import dependency. Even with more import diversification through LNG, Germany still remains exposed to high natural gas prices amid periods of tight global supply. In line with emissions targets, the government’s gas diversification strategy was based on the ability to convert LNG import terminals to receive hydrogen down the road.
+
+Germany could benefit from a broader strategy on the role of natural gas in the energy transition, including time frames and expected prices, to underpin its policies supporting the development of renewable energy. Such a strategy should also address the financial impacts of decommissioning natural gas infrastructure that cannot efficiently be repurposed, to avoid such impacts from creating the wrong incentives for future-proof investments.
+
+On the demand side, while Germany has recently developed a clear roadmap to wind down natural gas dependency in its buildings sector through heat pumps and district heating, the industry and power sectors still face uncertainty on the role of natural gas through the energy transition. The industry sector, in particular, is facing growing threats to competitiveness, in part stemming from high natural gas costs. A more concerted effort to promote energy efficiency and electrification (see the recommendation on lowering electricity prices) in the short term, along with increasing the penetration of hydrogen and CCUS in the longer term, represent viable pathways, but at present, the continued dependency on natural gas remains without a clear end in sight (though the EU ETS will erode its role over time). Additional clarification on the natural gas exit ramp for the industry sector, including time frames, would provide industry with the certainty needed to make future-proof investments, including in required import infrastructure (for both natural gas and hydrogen) and industrial clusters.
+
+In the power sector, unlike coal, Germany does not have a discrete policy or roadmap to exit from natural gas generation, though the target of 100% fossil-free generation by 2035 suggests that the exit will need to take place over the coming decade. The EU ETS will be the primary driver for declining natural gas generation. At the same time, these plant closures (alongside rising demand) are raising concerns about generation adequacy. The government’s previously planned Power Plant Strategy attempted to address this issue by tendering 12.5 GW of new natural gas-fired power plant capacity that could later run on hydrogen. In this way, the construction of new hydrogen-ready gas-fired capacity could avoid a fossil fuel lock-in that is not at odds with the electricity generation target, as long as the fuel switch takes place on time. This indicates that hydrogen will play a role in Germany's future power system but clarification is needed to what extent, given other competing uses in the next ten years, raising some questions around the viability of hydrogen-ready gas plants. Moreover, a broader look at adequacy is needed to include other flexibility options such as industrial demand response, storage and interconnections (see recommendations on electricity), which may displace the need for additional generation capacity. While gas plants might very well continue to play a role in grid balancing beyond the 2035 time frame, investors need more long-term clarity on the future role of natural gas in the electricity mix. With this in mind, the government should move ahead with the future electricity market design proposals, including a capacity mechanism, and explain how these planned capacity auctions might impact the need for additional dispatchable generation capacity (see the electricity section for more details).
+
+-
+German consumers face among the highest electricity prices in Europe. Already, the government has taken a significant and welcome s",www.iea.org,2025-04-07,17,Germany 2025 – Analysis - IEA,website,0.1009080398,66,166,162.7368421
+https://www.iea.org/data-and-statistics/charts/electricity-generation-from-wind-in-canada-jan-2023-to-jan-2025,false,"This is a chart and data from the IEA, not a news article.","Electricity generation from wind in Canada, Jan 2023 to Jan 2025 – Charts – Data & Statistics - IEA","Electricity generation from wind in Canada, Jan 2023 to Jan 2025 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Electricity generation from wind in Canada, Jan 2023 to Jan 2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/electricity-generation-from-wind-in-canada-jan-2023-to-jan-2025, Licence: CC BY 4.0
+
+IEA (2025), *Electricity generation from wind in Canada, Jan 2023 to Jan 2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/electricity-generation-from-wind-in-canada-jan-2023-to-jan-2025, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-16,8,"Electricity generation from wind in Canada, Jan 2023 to Jan 2025 – Charts – Data & Statistics - IEA",website,0.01498260619,43,155,162.7368421
+https://www.iea.org/terms,false,"This is a legal document (Terms of Service), not a news article.",Terms - IEA,none,"In accessing and using the International Energy Agency (“IEA”) website (www.iea.org) and any of the IEA related websites (including wds.iea.org, mods.iea.org and data.iea.org) (collectively the “IEA Websites”), and any IEA text content, publications, reports, articles, commentaries, standalone graphs, figures, infographics, data explorers, datasets or other material available on the IEA Websites and/or referencing the IEA terms and conditions (“IEA Material”), you acknowledge that you have fully read and understood, and agree to be bound by, the relevant terms of use listed in section I, as well as the Terms and Conditions for the IEA Websites in section II (together, the “Terms and Conditions”).
+
+#### I. Terms of Use
+
+**IEA Open Use Terms**
+
+The IEA makes much of its content available under open Creative Commons licences. Unless one of the below exceptions to the Open Use Terms applies, all text content, reports, articles, commentaries, standalone graphs, figures and infographics produced by and/or sourced to the IEA and hosted on the IEA Websites are licensed under a __Creative Commons Attribution 4.0 International (CC BY 4.0) licence__.
+
+The following items are ** not** made available under a CC BY 4.0 licence as part of the Open Use Terms:
+
+- The
+;__Oil Market Report__ - Standalone datasets, data explorers and databases, including those listed at
+__https://www.iea.org/data-and-statistics/data-sets__; - Data annexes to the World Energy Outlook or other IEA publications;
+- Any content identified as a joint or collaborative work with one or more third parties; and
+- The
+__Policies and Measures Databases____.__
+
+Some IEA Material is also licensed under a different Creative Commons licence from CC BY 4.0. Any IEA Material with a notice that it is licensed under a different CC licence is not licensed under CC BY 4.0 pursuant to these Open Use Terms.
+
+When using any IEA Material under a Creative Commons licence (referred to as “CC-licensed Content), including IEA Material subject to the Open Use Terms, you are deemed to acknowledge, consent and agree to the legal code of the relevant CC licence and the IEA’s __Notice for CC-licensed Content__.
+
+**Policies and Measures Databases**
+
+Use of the __Policies and Measures Databases__ is subject to the Terms of Use for the Policies and Measures Databases.
+
+**Non-CC Material**
+
+Any IEA Material that is neither made available under a Creative Commons licence nor subject to the Terms of Use for the Polices and Measures Database is referred to as the “Non-CC Material.” The Non-CC Material is subject to the Terms of Use for Non-CC Material. For clarity, the Non-CC Material includes the *Oil Market Report* and most IEA paid datasets.
+
+**AI Agents**
+
+Use of any AI Agents available on the IEA Websites is subject to the __AI Agents – Terms__.
+
+#### II. Terms and Conditions for the IEA Websites
+
+**A. Privacy**
+
+In respect of any personally identifiable data and information that you provide to the IEA (directly or indirectly) in connection with your use of the IEA Websites (including when accessing any IEA Material), the IEA processes that data and information in accordance with the IEA’s __Privacy Policy for Users of IEA Websites__. You must ensure that you have all necessary consents and notices in place to enable lawful transfer of any personal data to the IEA.
+
+For clarity, nothing in these Terms and Conditions gives you the right to use any personal data gathered from the IEA Websites.
+
+**B. General**
+
+You may include links to the IEA Websites and to free-of-charge IEA Material provided that (a) the link appears clearly with the complete IEA URL; and (b) you do not create frames, or use other visual altering tools, around the IEA webpages.
+
+You may not use the IEA logo/emblem without the IEA’s prior written consent. Furthermore, you may not use IEA Material, or link to IEA Material, in a way that suggests that the IEA approves, participates in, is connected/affiliated/associated with, sponsors, or otherwise endorses you, your entity and/or your use of the IEA material.
+
+The IEA may mention or refer to specific companies, certain products or material on external websites. This does not imply IEA endorsement, preference or recommendation in such respect. Reliance on this third-party material is at your sole risk.
+
+The IEA reserves the right at its sole discretion to deny any access to the IEA websites or any portion of them without notice. For site security purposes and to ensure that the IEA Websites remain available to all users, we may employ software programmes to monitor network traffic to identify unauthorised attempts to upload or change material, or otherwise cause damage and to detect other possible security breaches.
+
+**C. Disclaimers**
+
+Except where expressly stated, the IEA Material does not necessarily represent the views or policies of the IEA Secretariat and/or individual IEA member countries. Furthermore, the IEA Material does not imply the expression of any opinion whatsoever on the part of the IEA Secretariat concerning the legal status of any country or of its authorities. The IEA Material, including any data and maps included in it, is without prejudice to the status of or sovereignty over any territory, to the delimitation of international frontiers and boundaries and to the name of any territory, city or area.
+
+**D. Contacts**
+
+- Requests to use any IEA Material beyond the use permitted in these Terms and Conditions: Rights@iea.org (please accompany your request with the completed form available here)
+- Enquiries regarding subscriptions or purchased products: webstore@iea.org
+- Press-related enquiries: IEAPressOffice@iea.org",www.iea.org,2025-04-14,10,Terms - IEA,website,0.03846857016,55,165,162.7368421
+https://www.iea.org/reports/iea-support-to-accelerating-renewable-energy-permitting-arpe,false,"Reports on the findings of a project by the IEA, detailing specific actions and challenges related to renewable energy permitting.",IEA Support to Accelerating Renewable Energy Permitting (ARPE) – Analysis - IEA,IEA Support to Accelerating Renewable Energy Permitting (ARPE) - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+Between October 2023 and March 2025, the IEA implemented the “Accelerating Renewable Energy Permitting” (ARPE) action. The goal of ARPE was to support five EU Member states – Finland, Ireland, Lithuania, the Netherlands, and the Slovak Republic (Focus countries) – in developing and implementing policy and regulatory measures aimed at reaching their renewable energy targets, notably through accelerating permitting of renewable energy projects.
+
+In support of this objective, the IEA organised and facilitated five workshops focused on the following topics:
+
+- streamlining administrative procedures
+- accelerating offshore wind deployment
+- facilitating spatial planning for renewable energy deployment
+- ensuring public engagement and acceptance, and a
+- final workshop summarizing the project’s findings.
+
+The objective of these workshops has been to understand the challenges and priorities of the focus countries, share international best practices, and offer a platform for discussion. The IEA Secretariat brought together experts from across governments, regulators, civil society and industry. Invited speakers and discussants shared their experiences and lessons learned, providing multiple applicable insights for policy makers in focus countries and beyond.
+
+This webpage contains a summary of the main findings resulting from the ARPE action, as well as the summary reports containing the main findings of each workshop. It provides examples of solutions and can inform policy-making, as well as all other stakeholders engaged in renewable energy project development.
+
+The project was funded by the European Union (EU) via the Technical Support Instrument, which is managed by the Reform and Investment Task Force (SG REFORM) of the European Commission. The project is implemented by the International Energy Agency (IEA), in cooperation with the European Commission.
+
+#### Background
+
+In May 2022, the European Commission released the REPowerEU aimed at rapidly accelerating the clean energy transition in the European Union. The plan includes increasing the 2030 target for renewable energy in the overall energy mix to 42.5% (with the ambition of 45%) – up from 40% in the 2021 proposal. Achieving this will require more than 1 200 gigawatts (GW) of installed cumulative renewable power capacity by 2030, almost double that of 2023.
+
+The key barrier to rapid renewables deployment in many EU Member states is lengthy and complex administrative procedures related to project permitting. In May 2022, the European Commission released recommendations on permitting, including on identification of renewable acceleration areas (RAAs) where shortened and simplified permitting can be applied.
+
+In November 2023, the revised Renewable Energy Directive came into force, with additional measures regarding permitting, including transition to electronic-only procedures, and the imposition of shorter and stricter processing deadlines in renewables acceleration areas (RAAs). According to the revised Directive, Member states need to ensure that the permitting process doesn’t exceed two years (three years for offshore wind), including environmental impact assessment, and even less in RAAs and in case of repowering. In the past year, many Member states have introduced significant policy improvements; however, much remains to be done to ensure that the EU energy transition is not delayed by the permitting challenge.
+
+The following key permitting challenges have been identified through the ARPE action:
+
+- Unnecessarily strict reporting requirements for developers
+- Lack of co‑ordination among government agencies handling permit applications
+- Insufficient capacity of administrative offices and digitalisation of the permitting process
+- Lack of maximum processing deadlines
+- Lack of coordination between grid and renewable energy spatial planning
+- Delays and issues in implementation of effective renewables acceleration areas
+- Insufficient engagement with local communities
+- Risk of prolonged litigation
+
+All these challenges lead to significant delays and increased risk in renewable energy project development, rising costs and discouraging investment. In some Member states, completing the permitting process can take up to five years for utility-scale solar PV projects and up to nine years for onshore wind, which puts EU targets at risk.
+
+#### Policy priority areas and actions
+
+Based on the **final workshop’s findings**, policy makers should consider focusing on the following priority areas and actions to accelerate renewable energy project permitting:
+
+- The overriding public interest principle can be a powerful instrument. Nevertheless, several Member states signalled they would welcome more guidance on its implementation from the European Commission. A database containing implementation cases and lessons learnt would also be highly beneficial.
+- Adopting a national risk-based approach in policy and administrative procedures design can help streamlining the permitting process. Local authorities and all administrative offices need to have properly trained staff and be equipped with digital tools to execute tasks related to such risk-based systems.
+- Implementing one-stop shops, preferably coupled with digital infrastructure and tools, is a critical step to accelerate permit applications processing.
+- Ensuring close coordination between (anticipatory) grid development plans and spatial planning for renewables is crucial for faster deployment. Short- and medium-term solutions taking into account long lead times for grid expansion and addressing grid congestion concerns should also include storage and flexible demand-side management. In addition, these solutions should also include designating areas for new renewable assets close to industrial clusters.
+- In principle, renewable acceleration areas can be an effective instrument to reduce project lead times, however, their actual implementation can be challenging in some cases. Further discussions and exchanges on best practices, as well as guidance, are needed to avoid unintended consequences.
+- Schemes for sharing the benefits of renewable energy investments with local communities over the project lifetime can be a very effective tool to create trust and local support. In addition, community ownership of projects should also be enabled and supported. Both actions can increase perceived fairness, lead to a more positive narrative and consequently higher public acceptance of renewable energy projects.
+
+More **specific** **policy priority areas and actions **can be found in the following workshop summaries:
+
+- Workshop summary on “Streamlining Administrative Procedures” (15 November 2023)
+- Workshop summary on “Accelerating Offshore Wind Deployment” (25 April 2024)
+- Workshop summary on “Facilitating Spatial Planning for Renewable Energy Deployment” (10 October 2024)
+- Workshop summary on “Ensuring Public Engagement and Acceptance” (6 November 2024)
+
+*These documents were produced with the financial assistance of the European Union. These documents reflect the views of the International Energy Agency (IEA) Secretariat but do not necessarily reflect those of individual IEA Member countries. The views expressed herein can in no way be taken to reflect the official opinion of the European Union.*",www.iea.org,2025-04-18,6,IEA Support to Accelerating Renewable Energy Permitting (ARPE) – Analysis - IEA,website,0.04537686124,54,159,162.7368421
+https://www.iea.org/reports/carbon-free-electricity-in-g20-countries,false,Reports on a specific initiative and the release of a report by the IEA.,Carbon-Free Electricity in G20 Countries – Analysis - IEA,Carbon-Free Electricity in G20 Countries - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+In 2024, the Republic of Korea proposed the Carbon-Free Energy (CFE) Initiative to promote the use of technology-neutral, carbon-free energy to decarbonise the energy sector.
+
+In line with this initiative, Korea’s Ministry of Trade, Industry and Energy (MOTIE) commissioned this report to analyse the status and prospects of carbon-free energy in the electricity sector in G20 countries, and to provide policy recommendations to advance its progress.
+
+The International Energy Agency (IEA) and the Korea Energy Economics Institute (KEEi) jointly produced this report.",www.iea.org,2025-04-07,17,Carbon-Free Electricity in G20 Countries – Analysis - IEA,website,0.01913341275,45,154,162.7368421
+https://www.iea.org/reports/clean-energy-transitions-programme-2024,false,"Reports on the activities and achievements of the Clean Energy Transitions Programme, a specific initiative by the International Energy Agency.",Clean Energy Transitions Programme 2024 – Analysis - IEA,Clean Energy Transitions Programme 2024 - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+The Clean Energy Transitions Programme (CETP) is the International Energy Agency’s flagship initiative for accelerating clean energy transitions worldwide. Since its inception in 2017, the CETP has played a vital role in tackling the diverse challenges of energy transitions across the globe, fostering partnerships and providing tailored, actionable solutions. The programme is structured around three key pillars: directly supporting national transitions; strengthening multilateral co‑ordination; and delivering global analysis to inform policy dialogue.
+
+With significant milestones achieved in 2024, the CETP has supported over 320 high‑level meetings with policy makers, conducted 735 workshops and technical exchanges with over 12 000 participants, produced or enhanced over 200 reports, policy briefs and data products, and delivered 42 training events to almost 1 200 policy professionals. In Africa, the IEA helped secure USD 2.2 billion in funding through a landmark summit on access to clean cooking, while in Asia and Latin America, it helped countries such as Indonesia and Brazil to advance clean energy policies. In addition to supporting countries at the national level, the CETP contributed to global platforms such as the Conference of the Parties (COP) and the Group of 20 (G20), ensuring that clean energy goals are integrated into international dialogues. The impact of the CETP extends to critical areas like energy efficiency, critical minerals, climate resilience, mobilising investment and reducing methane emissions, which are central to the global energy transition.
+
+Through innovation and multilateral collaboration, the CETP exemplifies the IEA's strategy of promoting clean energy transitions that are not only secure and sustainable but also inclusive and affordable. It remains a cornerstone of global efforts to accelerate the clean energy transition, driving tangible, transformative change across the world.",www.iea.org,2025-03-27,28,Clean Energy Transitions Programme 2024 – Analysis - IEA,website,0.02437149469,45,153,162.7368421
+https://www.iea.org/data-and-statistics/charts/cyberattacks-per-week-per-energy-organisation-2020-2024,false,"This is a chart and data source, not a news article.","Cyberattacks per week per energy organisation, 2020-2024 – Charts – Data & Statistics - IEA","Cyberattacks per week per energy organisation, 2020-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Cyberattacks per week per energy organisation, 2020-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/cyberattacks-per-week-per-energy-organisation-2020-2024, Licence: CC BY 4.0
+
+IEA (2025), *Cyberattacks per week per energy organisation, 2020-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/cyberattacks-per-week-per-energy-organisation-2020-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-10,14,"Cyberattacks per week per energy organisation, 2020-2024 – Charts – Data & Statistics - IEA",website,0.01517425124,44,157,162.7368421
+https://www.iea.org/events/tcp-webinar-energy-efficiency-and-the-role-of-home-energy-storage-in-energy-transitions,false,Reports on a specific event (webinar) with factual information and a clear timeframe.,TCP Webinar: Energy efficiency and the role of home energy storage in energy transitions - Event - IEA,TCP Webinar: Energy efficiency and the role of home energy storage in energy transitions - Event listed by the International Energy Agency,"#### Background information
+
+The IEA’s Digital Demand-Driven Electricity Networks (3DEN) Initiative and IEA - 4E TCP Efficient, Demand Flexible Networked Appliances (EDNA) are co-organising a webinar on the critical role of home energy storage systems (HESS) in enabling secure, flexible, and decarbonised power systems. This event will take place on April 28 2025, and will feature a presentation of the 4E TCP EDNA report *Advancing the Energy Efficiency of Home Energy Storage Systems (HESS)*. The webinar is being held in collaboration with The Institute for Sustainable Futures and will provide analysis and policy guidance for improving energy efficiency.
+
+#### Webinar focus
+
+Batteries are central to achieving secure, flexible, and decarbonised energy systems. The International Energy Agency shows in its special report on Batteries and Secure Transitions that energy storage must increase sixfold by 2030. Massive progress has been made, leading to record growth, but critical bottlenecks remain.
+
+Differences in HESS energy efficiency performance now could result in substantially more energy consumed by 2030 if minimum performance standards are not implemented. Household-scale batteries, especially when coupled with solar and smart controls, are part of the solution, but only if deployed efficiently and strategically. Energy storage isn't inherently efficient—real-world losses can be substantial. Efficiency varies widely between systems due to design, chemistry, and standby losses. Without performance standards, there’s a risk of locking in low-performing systems that erode grid and climate benefits. Smart policies and testing protocols can ensure HESS delivers reduced energy costs, empowering consumers and supporting grids.
+
+The presentation will explore why batteries are essential to energy transitions, examine the current state of HESS energy efficiency, and review existing standards used to test HESS energy efficiency performance. It will also identify key barriers to improving the minimum energy efficiency of HESS and provide some recommendations to help overcome these challenges.
+
+The IEA gratefully acknowledges the Italian Ministry of Environment and Energy Security for their support as part of their contributions to IEA’s Digital Demand Driven Electricity Networks (3DEN) Initiative on power system modernisation and effective utilisation of demand side resources through digitalisation and to the Clean Energy Transitions Programme.",www.iea.org,2025-04-24,0,TCP Webinar: Energy efficiency and the role of home energy storage in energy transitions - Event - IEA,website,0.0280879346,46,168,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-fossil-fuel-demand-and-cop28-pathway-2030,false,"This is a chart and data from the International Energy Agency, not a news article.","Global fossil fuel demand and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global fossil fuel demand and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global fossil fuel demand and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-fossil-fuel-demand-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global fossil fuel demand and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-fossil-fuel-demand-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global fossil fuel demand and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01462783601,43,155,162.7368421
+https://www.iea.org/corrections,false,"This is a list of publications, not a news article.",Corrigenda - IEA,none,"#### 2025 Publications
+
+#### 2024 Publications
+
+- Empowering Ukraine Through a Decentralised Electricity System
+- Developing a Global Energy Efficiency Workforce in the Buildings Sector
+- Net Zero Roadmap_A Global Pathway to Keep the 1.5 °C Goal in Reach - 2023 Update
+- Energy Technology Perspectives 2024
+- World Energy Employment 2024
+- Renewables 2024
+- Global Energy and Climate Model 2024
+- Global Hydrogen Review 2024
+- Towards Common Criteria for Sustainable Fuels
+- State of Energy Policy 2024
+- Energy Efficiency Policy in Azerbaijan: A Roadmap
+- Gas Market Report, Q3-2024
+- Strategies for Affordable and Fair Clean Energy Transitions
+- World Energy Investment 2024
+- Gas Market Report Q2-2024
+- Future of Heat pumps in China
+- Electricity 2024
+
+#### 2023 Publications
+
+- The Oil and Gas Industry in Net Zero Transitions
+- Unlocking Smart Grid Opportunities in Emerging Markets and Developing Economies
+- Renewables 2023
+- The Role of E-fuels in Decarbonising Transport
+- Outlooks for gas markets and investment
+- Emissions from Oil and Gas Operations in Net Zero Transitions
+- Finland 2023
+- The State of Clean Technology Manufacturing
+- World Energy Investment 2023
+- Emissions from Oil and Gas Operations in Net Zero Transitions
+- Renewable Energy Market Update - June 2023
+- Oil 2023
+- Breakthrough Agenda Report 2023
+- Global Hydrogen Review 2023
+- Electricity Grids and Secure Energy Transitions
+- Financing Clean Energy in Africa
+- CCUS Policies and Business Models
+- Uganda Energy Transition Plan
+- Critical Minerals Market Review 2023
+
+#### 2022 Publications
+
+- Direct Air Capture 2022
+- Africa Energy Outlook 2022
+- Renewables 2022
+- Global Energy and Climate Model Documentation 2022
+- The Future of Heat Pumps
+- World Energy Outlook 2022
+- Clean Energy Transitions in the Greater Horn of Africa
+- Solar PV Global Supply Chains
+- Tracking SDG7: The Energy Progress Report 2022
+- World Energy Employment 2022
+- Nuclear Power and Secure Energy Transitions
+- Tracking SDG7 The Energy Progress Report 2022
+
+#### 2021 Publications
+
+- Air quality and climate policy integration in India
+- Hydropower Special Market Report 2021
+- Net Zero by 2050 - A Roadmap for the Global Energy Sector
+- Japan 2021 Energy Policy Review
+- Korea Electricity Security Review
+- Korea Electricity Security Review (Korean ES)
+- World Energy Outlook 2021
+- Net Zero by 2050 - A Roadmap for the Global Energy Sector (Chinese)
+- Global Hydrogen Review 2021
+- Cross-Border Trading for Tajikistan: A Roadmap
+- Renewables 2021 - Analysis and forecast to 2026
+- The Role of Low-Carbon Fuels in the Clean Energy Transitions of the Power Sector
+- An energy sector roadmap to carbon neutrality in China (Chinese)
+- The Role of Critical Minerals in Clean Energy Transition
+- Curtailing Methane Emissions from Fossil Fuel Operations
+- System Integration of Renewables in Moldova: A Roadmap
+- Clean Energy Transition in the Sahel
+- Clean Energy Transition in the Sahel (French)
+
+#### 2020 Publications
+
+- Oil 2020
+- Energy Efficiency 2020
+- ETP 2020
+- Global Energy Review 2020
+- Renewable energy market update
+- WEO Sustainable Recovery
+- WEI 2020
+- ETP Clean Energy Innovation
+- Climate Impacts on African Hydropower
+- GlobalABC Regional Roadmap for Buildings and Construction in Africa 2020-2050
+- Clean Energy Transitions in North Africa
+- Renewables 2020",www.iea.org,2025-03-31,24,Corrigenda - IEA,website,0.03476767285,40,231,162.7368421
+https://www.iea.org/events/iea-energy-policy-review-of-germany-2025?language=de,false,"This is an announcement of an IEA event and a description of the report, not a news article reporting on a specific event.",IEA Länderprüfung Energiepolitik Deutschland 2025 - Event - IEA,IEA Länderprüfung Energiepolitik Deutschland 2025 - Event listed by the International Energy Agency,"#### Länderprüfung Energiepolitik
+
+Regierungshandeln ist entscheidend, um eine sichere und nachhaltige Energiewende zu gewährleisten und die Klimakrise zu bewältigen. Die Energiepolitik ist nicht nur für den Energiesektor von wesentlicher Bedeutung, sondern auch für die Erfüllung ökologischer, wirtschaftlicher und sozialer Zielsetzungen.
+
+Die Regierungen müssen nicht nur den spezifischen Erfordernissen ihres jeweiligen Landes gerecht werden, sondern auch den regionalen Kontext berücksichtigen und zur Bewältigung globaler Herausforderungen beitragen. Vor diesem Hintergrund führt die Internationale Energieagentur (IEA) Länderprüfungen (*Energy Policy Reviews*) durch, um die Regierungen dabei zu unterstützen, die Wirkungskraft ihrer Energie- und Klimapolitik zu erhöhen.
+
+Dieser Prüfbericht wurde in Partnerschaft mit der deutschen Bundesregierung erarbeitet und stützt sich auf das umfassende Fachwissen der IEA und Beiträgen von Experten aus den IEA-Mitgliedsländern. Er erörtert die drängendsten energiepolitischen Herausforderungen für Deutschland und empfiehlt mögliche Lösungsansätze, basierend auf internationalen *best practices*. Außerdem werden Bereiche aufgezeigt, in denen Deutschland anderen Ländern als Vorbild für eine sichere Transformation hin zu einer klimafreundlichen Energieversorgung dienen kann. Darüber hinaus leistet der Bericht einen Beitrag zum länderübergreifenden Austausch von *best practices*, der dazu dient, das gegenseitige Lernen, die Konsensbildung und den politischen Willen für eine nachhaltige und bezahlbare klimafreundliche Energiezukunft zu stärken.
+
+#### Veranstaltungsinformationen
+
+Regierungshandeln ist entscheidend, um eine sichere und nachhaltige Energiewende zu gewährleisten und die Klimakrise zu bewältigen. Die Energiepolitik ist nicht nur für den Energiesektor von wesentlicher Bedeutung, sondern auch für die Erfüllung ökologischer, wirtschaftlicher und sozialer Zielsetzungen.
+
+Die Regierungen müssen nicht nur den spezifischen Erfordernissen ihres jeweiligen Landes gerecht werden, sondern auch den regionalen Kontext berücksichtigen und zur Bewältigung globaler Herausforderungen beitragen. Vor diesem Hintergrund führt die Internationale Energieagentur (IEA) Länderprüfungen (*Energy Policy Reviews*) durch, um die Regierungen dabei zu unterstützen, die Wirkungskraft ihrer Energie- und Klimapolitik zu erhöhen.
+
+Dieser Prüfbericht wurde in Partnerschaft mit der deutschen Bundesregierung erarbeitet und stützt sich auf das umfassende Fachwissen der IEA und Beiträgen von Experten aus den IEA-Mitgliedsländern. Er erörtert die drängendsten energiepolitischen Herausforderungen für Deutschland und empfiehlt mögliche Lösungsansätze, basierend auf internationalen *best practices*. Außerdem werden Bereiche aufgezeigt, in denen Deutschland anderen Ländern als Vorbild für eine sichere Transformation hin zu einer klimafreundlichen Energieversorgung dienen kann. Darüber hinaus leistet der Bericht einen Beitrag zum länderübergreifenden Austausch von *best practices*, der dazu dient, das gegenseitige Lernen, die Konsensbildung und den politischen Willen für eine nachhaltige und bezahlbare klimafreundliche Energiezukunft zu stärken.",www.iea.org,2025-04-24,0,IEA Länderprüfung Energiepolitik Deutschland 2025 - Event - IEA,website,0.03064446489,47,162,162.7368421
+https://www.iea.org/data-and-statistics/charts/energy-intensity-improvements-by-driver-2008-vs-2023,false,"This is a chart and data source, not a news article.","Energy intensity improvements by driver, 2008 vs 2023 – Charts – Data & Statistics - IEA","Energy intensity improvements by driver, 2008 vs 2023 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Energy intensity improvements by driver, 2008 vs 2023*, IEA, Paris https://www.iea.org/data-and-statistics/charts/energy-intensity-improvements-by-driver-2008-vs-2023, Licence: CC BY 4.0
+
+IEA (2025), *Energy intensity improvements by driver, 2008 vs 2023*, IEA, Paris https://www.iea.org/data-and-statistics/charts/energy-intensity-improvements-by-driver-2008-vs-2023, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Energy intensity improvements by driver, 2008 vs 2023 – Charts – Data & Statistics - IEA",website,0.01631613233,45,158,162.7368421
+https://www.iea.org/data-and-statistics/charts/international-shipping-energy-intensity-and-its-components-2000-2023,false,"This is a chart and data resource from the IEA, not a news article.","International shipping energy intensity and its components, 2000-2023 – Charts – Data & Statistics - IEA","International shipping energy intensity and its components, 2000-2023 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *International shipping energy intensity and its components, 2000-2023*, IEA, Paris https://www.iea.org/data-and-statistics/charts/international-shipping-energy-intensity-and-its-components-2000-2023, Licence: CC BY 4.0
+
+IEA (2025), *International shipping energy intensity and its components, 2000-2023*, IEA, Paris https://www.iea.org/data-and-statistics/charts/international-shipping-energy-intensity-and-its-components-2000-2023, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-26,29,"International shipping energy intensity and its components, 2000-2023 – Charts – Data & Statistics - IEA",website,0.01610476031,45,158,162.7368421
+https://www.iea.org/data-and-statistics/data-product/emissions-factors-package-subscription,false,"This is a data product description and announcement, not a news article reporting a specific event.",Emissions Factors Package - SUBSCRIPTION - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Emissions Factors Package - SUBSCRIPTION*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/emissions-factors-package-subscription, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The new IEA **Emission Factors Package** integrates for the first time **monthly **and **quarterly **emission factors with the yearly IEA Emissions Factors and the IEA Life Cycle Upstream Emissions Factors databases. The data package is updated on a quarterly basis. The updates in 1st, 2nd and 4th quarter correspond to the monthly and quarterly emission factors, while the update in 3rd quarter also comprises the yearly data.
+
+The excel file of this “Package”, integrating information from three different databases, includes a set of emission factors for electricity and electricity/heat generation, as described below:
+
+From the IEA Emission Factors database:
+
+- CO2 emission factors from electricity and heat generation for world countries (in CO2 per kWh, 1990 to 2022).
+- CO2 emission factors from electricity only generation (CHP electricity included) for world countries (in CO2 per kWh,1990 to 2022).
+- Latest year (year 2023) emission factors for OECD countries and selected non-OECD countries based on provisional electricity generation data (in CO2 per kWh).
+- Correction factors for CO2 emissions induced by electricity losses in the grid (in CO2 per kWh,1990 to 2022).
+- Correction factors for CO2 emissions induced by electricity trade for OECD countries (in CO2 per kWh,1990 to 2022).
+- CH4 and N2O emission factors from electricity generation (in CO2eq per kWh,1990 to 2022).
+- Emission factors by fuel from direct combustion in other sectors than electricity and heat production (in CO2 per kg of fuel).
+
+From the IEA Life Cycle Upstream Emission Factors database:
+
+- Total upstream emission factors (in CO2eq per kWh, 2015 to 2022; and 2023 (provisional data for selected countries))
+- Fuel-cycle emission factors (in CO2eq per kWh, 2015 to 2022; and 2023 (provisional data for selected countries))
+- Life cycle adjustment factors for transmission and distribution losses (in CO2eq per kWh, 2015 to 2022)
+
+Monthly and Quarterly Emission Factors are only available in this database:
+
+- Monthly CO2 emission factors for electricity only generation for 52 countries (CHP electricity included) (in CO2 per kWh, January 2015 to December 2024).
+- Quarterly CO2 emission factors for electricity only generation for 52 countries (CHP electricity included) (in CO2 per kWh, 1st quarter of 2015 to 4th quarter of 2024).
+
+**Important licence information**
+
+For clients who have already purchased the **global **(unlimited users, multiple locations) licence for either the IEA Emissions Factors 2024 or the IEA Life Cycle Upstream Emissions Factors 2024 databases, this package can be purchased at a discount. For more information please contact datasales@iea.org.
+
+**Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, e.g. calculating or verifying their carbon footprint you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+**The IEA reserves the right to check the customer's compliance with the ****terms and conditions****.**
+
+### IEA Emission Factors Package
+
+The full package is updated in September each year with data up to year-2 for most indicators, with provisional year-1 data for OECD countries and selected non-OECD countries. The monthly/quarterly emission factors are updated on a quarterly basis in April, June, September and December each year.
+
+-
+03/04/2025
+Latest
+April 2025
+
+
+Expanded product description and complete database documentation.",www.iea.org,2025-04-03,21,Emissions Factors Package - SUBSCRIPTION - Data product  - IEA,website,0.03250238786,75,181,162.7368421
+https://www.iea.org/data-and-statistics/charts/improvement-in-global-energy-efficiency-and-cop28-pathway-2030,false,"This is a chart and data page from the IEA, not a news article.","Improvement in global energy  efficiency and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Improvement in global energy  efficiency and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Improvement in global energy efficiency and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/improvement-in-global-energy-efficiency-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Improvement in global energy efficiency and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/improvement-in-global-energy-efficiency-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Improvement in global energy  efficiency and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01730141421,44,155,162.7368421
+https://www.iea.org/events/iea-egrd-workshop-technologies-and-innovations-for-the-climate-neutral-city,false,Reports on a specific event (workshop) with factual information and a clear timeframe.,IEA EGRD Workshop: Technologies and innovations for the climate-neutral city - Event - IEA,IEA EGRD Workshop: Technologies and innovations for the climate-neutral city - Event listed by the International Energy Agency,"#### Background information
+
+The IEA Experts Group on R&D Priority-Setting and Evaluation (EGRD) organizes a Workshop on **""Technologies and Innovations for the Climate-Neutral City.""** This two-day event will take place on **May 12th-13th, 2025, in Vienna**, **Austria**. This Event is hosted by the Austrian Ministry for Climate Action, Environment, Energy, Mobility, Innovation, and Technology, in cooperation with the IEA Decarbonization of Cities and Communities TCP.
+
+#### Workshop focus
+
+Cities play a central role in combating the climate crisis. They account for about 75% of global CO₂ emissions and are responsible for 78% of the world's energy consumption. With growing urban populations and increasing climate-related challenges such as heatwaves, air pollution, and extreme weather events, cities must develop new strategies to achieve climate neutrality. At the same time, urban areas offer significant potential as hubs for innovation and economic activity.
+
+This workshop will focus on technologies and system innovations that contribute to the development of climate-neutral and resilient cities, neighbourhoods, and buildings. Experts will discuss research priorities, policy instruments, and best practices that facilitate the transformation toward sustainable urban environments.",www.iea.org,2025-04-24,0,IEA EGRD Workshop: Technologies and innovations for the climate-neutral city - Event - IEA,website,0.02442461249,44,167,162.7368421
+https://www.iea.org/programmes/clean-energy-transitions-programme,false,"This is a program description page, not a news article reporting a specific event.",Clean Energy Transitions Programme – Programmes - IEA,"Explore news, events and analysis produced with Clean Energy Transitions Programme","# Clean Energy Transitions Programme
+
+## Transforming the world’s energy system to achieve a low-carbon future
+
+#### Accelerating clean-energy transitions in major emerging economies
+
+The CETP turns targets into action, working to accelerate progress towards the goal of global net zero emissions through secure and people-centred clean energy transitions, with a focus on major emerging and developing economies. By supporting the greatest energy reorientation of this century, CETP is leading the global fight against climate change and advancing the IEA’s mission to shape a secure and sustainable energy future for all.
+
+Since its inception in 2017, the CETP has grown to become the IEA's flagship programme for strengthening the Agency's global leadership in clean energy transitions. Through direct engagement with countries and regions, the CETP helps develop specific work projects with a primary focus on implementation, leveraging the expertise, insights, and influence of the IEA across all fuels and technologies. Its activities include data and analytical work, technical cooperation, policy advice, training, and strategic and political dialogues. The CETP is increasingly focused on capacity building to help countries drive their way forward and create the enabling environment for energy transitions, while maintaining a goal of improving peoples’ lives and well-being.
+
+In 2022, at the IEA's Ministerial Meeting, 15 IEA member countries and the European Union endorsed a Joint Commitment through which they pledged to provide an annual funding stream of EUR 20 million to the IEA's CETP through 2030, with the goal of supporting clean energy investment in emerging economies and accelerating the global transition to net zero emissions.
+
+#### Three pillars of the CETP: Accelerating national transitions, multilateral co-ordination and enabling global energy dialogue
+
+**Pillar I**, or accelerating nation transitions, is the core of the programme’s work and receives the largest budget allocation. The pillar’s priority is to support emerging and developing economies to develop clean energy transition goals in line with Paris Agreement objectives and Sustainable Development Goals (SDGs). Each country has a unique starting point and economic environment, and the programme’s advice and projects are tailor made to address each country’s specific challenges and opportunities.**Pillar II**, or multilateral co-ordination, provides inputs to major international collaboration mechanisms such as the G7, G20, the Clean Energy Ministerial (CEM), and directly coordinates some of the multilateral fora, such as the Regulators Energy Transitions Accelerator (RETA), the Biofuture Platform and the IEA’s own Technology Collaboration Programmes. The quality and pertinence of the Agency’s guidance has earned it a seat at major international summits.
+
+**Pillar III, **or enabling global energy dialogue, is about putting the IEA’s authoritative data, modelling capabilities, climate leadership, and extensive policy advice at the service of the global energy community, including key decision makers in government, the private sector, multilateral banks and international development agencies. Providing leaders with demand-side data, end-use efficiency indicators, and clear actions to implement is essential for guiding, monitoring and achieving energy transitions.
+
+#### Work in selected areas
+
+The CETP partners with countries, especially emerging markets and developing economies, to accelerate clean energy transitions – from high-level strategies and roadmaps, to detailed technical plans and training – while helping to achieve the UN Sustainable Development Goals and the Paris Agreement. The brochures below provide an overview of selected activities in focus countries and regions.
+
+-
+## Kenya 2024
+
+Energy Policy Review
+
+-
+## Carbon-Free Electricity in G20 Countries
+
+Status and the way forward
+
+-
+## Clean Energy Transitions Programme 2024
+
+Annual report 2024
+
+-
+## National Climate Resilience Assessments
+
+-
+## National Climate Resilience Assessment for Iraq
+
+-
+## EV Battery Supply Chain Sustainability
+
+Life cycle impacts and the role of recycling
+
+-
+## Mapping Green and Digital Energy Jobs
+
+Trends and insights from online job posting
+
+-
+## Empowering Ukraine Through a Decentralised Electricity System
+
+A roadmap for Ukraine’s increased use of distributed energy resources towards 2030",www.iea.org,2025-03-27,28,Clean Energy Transitions Programme – Programmes - IEA,website,0.0323630503,115,210,162.7368421
+https://www.iea.org/events/launch-of-the-portuguese-translation-of-financing-clean-energy-in-africa,false,Reports on a specific event (launch of a report) with factual details and a clear timeframe.,Launch of the Portuguese translation of Financing Clean Energy in Africa - Event - IEA,Launch of the Portuguese translation of Financing Clean Energy in Africa - Event listed by the International Energy Agency,"#### Background information
+
+**English version (Portuguese below) **
+
+Prepared in collaboration with the African Development Bank Group, the International Energy Agency‘s *Financing Clean Energy in Africa* report was launched at the **Africa Climate Summit 2023** in Nairobi, Kenya by IEA Executive Director, **Dr Fatih Birol**, and African Development Bank Group President, **Dr Akinwumi Adesina**. With the support of the government of Portugal and its **Energy Agency (ADENE)**, the Portuguese translation of this publication is now made available to Portuguese-speaking audiences across the globe and in Africa.
+
+The Portuguese translation of the report will be launched online on **3 April 2025, from 15h30 to 16h30 (Paris Time) **featuring opening remarks from the **Mary Burce Warlick**, IEA Deputy Executive Director, **Jean Barroca**, State Secretary of Energy, Ministry of Energy and Environment of Portugal, Dr. **Kevin. K. Kariuki**, Vice-President Power, Energy Climate Change & Green Growth from the African Development Bank Group (AfDB) and **Nelson Lage**, President of ADENE.
+
+Although Africa accounts for **one-fifth of the global population, in 2022 the region attracted only 3% of global energy investment**. By 2030, **this needs to double**. Yet, the overall risk profile for projects in Africa mean they are significantly more expensive to finance than those in advanced economies, making them unviable for developers as a result.
+
+This analysis looks at innovative solutions on how to attract investment, boost the overall availability of capital and reduce the cost of financing clean energy projects in African countries, bringing together over **85 case studies** and **more than 40 interviews with key stakeholders** across the continent. It covers a range of topics, spanning technologies and financing providers, including local institutions, which are vital for sustainable development in Africa over the long term, but currently play a small role.
+
+The translation of this report aligns with IEA’s efforts to disseminate its analyses in different regions of the world, especially where English is not the official language. This work benefitted from the valuable support of the Portuguese government, through ADENE, which made possible this Portuguese translation. The IEA, together with its partners, will launch this translated publication through a high-level webinar to be live-streamed and broadcast across the world.
+
+#### Descrição
+
+Preparado em colaboração com o Grupo do Banco Africano de Desenvolvimento, o relatório da Agência Internacional de Energia *Financiamento de energias limpas em África* foi lançado na **Cimeira Climática de África 2023**, em Nairobi, no Quénia, pelo Diretor Executivo da AIE, **Dr. Fatih Birol**, e pelo Presidente do Grupo do Banco Africano de Desenvolvimento, **Dr. Akinwumi Adesina**. Com o apoio do Governo de Portugal e da sua **Agência para a Energia (ADENE),** a tradução portuguesa desta publicação é agora disponibilizada ao público de língua portuguesa em todo o mundo e em África.
+
+A tradução portuguesa do relatório será lançada online no dia **3 de abril de 2025, entre as 15h30 e as 16h30 (hora de Paris)** com o discurso de abertura de **Mary Burce Warlick**, Diretora Executiva Adjunta da AIE, **Jean Barroca**, Secretário de Estado da Energia, Ministério do Ambiente e Energia de Portugal, **Dr. Kevin. K. Kariuki**, Vice-Presidente para a Energia, Alterações Climáticas e Crescimento Verde, Banco Africano de Desenvolvimento (BAD) e **Nelson Lage**, Presidente da ADENE.
+
+Embora a África represente **um quinto da população mundial, em 2022 a região atraiu apenas 3% do investimento mundial em energia.** Até 2030, **este valor terá de duplicar.** No entanto, o perfil de risco global dos projetos em África significa que o seu financiamento é significativamente mais dispendioso do que o dos projetos nas economias avançadas, o que os torna inviáveis para os promotores.
+
+Esta análise aborda soluções inovadoras para atrair investimento, aumentar a disponibilidade global de capital e reduzir o custo do financiamento de projetos de energia limpa nos países africanos, reunindo mais de **85 estudos de caso** e **mais de 40 entrevistas com as principais partes interessadas** em todo o continente. Abrange uma série de tópicos, desde tecnologias a fornecedores de financiamento, incluindo instituições locais, que são vitais para o desenvolvimento sustentável em África a longo prazo, mas que atualmente desempenham um papel reduzido.
+
+A tradução deste relatório está alinhada com o objetivo da AIE de disseminar seu trabalho em diferentes regiões do muno, especialmente onde inglês não é o idioma oficial. Este esforço contou com o valioso apoio do Governo português, através da ADENE, que garantiu a viabilização desta versão em língua portuguesa. A AIE, juntamente com os seus parceiros, lançará esta publicação traduzida através de um webinar de alto nível que será transmitido ao vivo para todo o mundo.",www.iea.org,2025-04-24,0,Launch of the Portuguese translation of Financing Clean Energy in Africa - Event - IEA,website,0.0369754588,52,165,162.7368421
+https://www.iea.org/data-and-statistics/charts/total-funding-for-low-emissions-energy-demonstrations-by-sector-and-status-2022-2035,false,"This is a chart with data, not a news article.","Total funding for low-emissions energy demonstrations by sector and status, 2022-2035 – Charts – Data & Statistics - IEA","Total funding for low-emissions energy demonstrations by sector and status, 2022-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Total funding for low-emissions energy demonstrations by sector and status, 2022-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/total-funding-for-low-emissions-energy-demonstrations-by-sector-and-status-2022-2035, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Total funding for low-emissions energy demonstrations by sector and status, 2022-2035 – Charts – Data & Statistics - IEA",website,0.01555461476,44,158,162.7368421
+https://www.iea.org/news/ai-is-set-to-drive-surging-electricity-demand-from-data-centres-while-offering-the-potential-to-transform-how-the-energy-sector-works,true,Reports on a specific real-world event (IEA report on AI and energy) with news-style reporting,AI is set to drive surging electricity demand from data centres while offering the potential to transform how the energy sector works - News - IEA,AI is set to drive surging electricity demand from data centres while offering the potential to transform how the energy sector works - News from the International Energy Agency,"#### Major new IEA report brings groundbreaking data and analysis to one of the most pressing and least understood energy issues today, exploring AI’s wide range of potential impacts
+
+Artificial intelligence has the potential to transform the energy sector in the coming decade, driving a surge in electricity demand from data centres around the world while also unlocking significant opportunities to cut costs, enhance competitiveness and reduce emissions, according to a major new report from the IEA.
+
+The IEA’s special report* Energy and AI*, out today, offers the most comprehensive, data-driven global analysis to date on the growing connections between energy and AI. The report draws on new datasets and extensive consultation with policy makers, the tech sector, the energy industry and international experts. It projects that electricity demand from data centres worldwide is set to more than double by 2030 to around 945 terawatt-hours (TWh), slightly more than the entire electricity consumption of Japan today. AI will be the most significant driver of this increase, with electricity demand from AI-optimised data centres projected to more than quadruple by 2030.
+
+In the United States, power consumption by data centres is on course to account for almost half of the growth in electricity demand between now and 2030. Driven by AI use, the US economy is set to consume more electricity in 2030 for processing data than for manufacturing all energy-intensive goods combined, including aluminium, steel, cement and chemicals. In advanced economies more broadly, data centres are projected to drive more than 20% of the growth in electricity demand between now and 2030, putting the power sector in those economies back on a growth footing after years of stagnating or declining demand in many of them.
+
+A diverse range of energy sources will be tapped to meet data centres’ rising electricity needs, according to the report – though renewables and natural gas are set to take the lead due to their cost-competitiveness and availability in key markets.
+
+“AI is one of the biggest stories in the energy world today – but until now, policy makers and markets lacked the tools to fully understand the wide-ranging impacts,” said **IEA Executive Director Fatih Birol**. “Global electricity demand from data centres is set to more than double over the next five years, consuming as much electricity by 2030 as the whole of Japan does today. The effects will be particularly strong in some countries. For example, in the United States, data centres are on course to account for almost half of the growth in electricity demand; in Japan, more than half; and in Malaysia, as much as one-fifth.”
+
+The report emphasises the significant uncertainties that remain, from the macroeconomic outlook to how quickly AI will be adopted. It also notes questions over how capable and productive AI will become, how fast efficiency improvements will occur, and whether bottlenecks in the energy sector can be resolved.
+
+AI could intensify some energy security strains while helping to address others, according to the report. Cyberattacks on energy utilities have tripled in the past four years and become more sophisticated because of AI. At the same time, AI is becoming a critical tool for energy companies to defend against such attacks. Another energy security concern relates to the expanding demand for critical minerals used in the equipment in the data centres that power AI. The report provides first-of-its-kind estimates of demand from data centres for critical minerals, whose global supply is today highly concentrated.
+
+While the increase in electricity demand for data centres is set to drive up emissions, this increase will be small in the context of the overall energy sector and could potentially be offset by emissions reductions enabled by AI if adoption of the technology is widespread, according to the report. Additionally, as AI becomes increasingly integral to scientific discovery, the report finds that it could accelerate innovation in energy technologies such as batteries and solar PV.
+
+“With the rise of AI, the energy sector is at the forefront of one of the most important technological revolutions of our time,” Dr Birol said. “AI is a tool, potentially an incredibly powerful one, but it is up to us – our societies, governments and companies – how we use it. The IEA will continue to provide the data, analysis and forums for dialogue to help policy makers and other stakeholders navigate the path ahead as the energy sector shapes the future of AI – and AI shapes the future of energy.”
+
+According to the report, countries that want to benefit from the potential of AI need to quickly accelerate new investments in electricity generation and grids, improve the efficiency and flexibility of data centres, and strengthen the dialogue between policy makers, the tech sector and the energy industry.
+
+The report is part of the IEA’s expanding work analysing the deepening ties between energy and AI. It builds on the **Global Conference on Energy and AI** the IEA hosted in December 2024 – the largest conference on this topic to date – and the Agency’s **contributions to the AI Action Summit** chaired by France and India in February. The IEA will also soon launch a new Observatory on Energy, AI and Data Centres, which will gather the most comprehensive and recent data worldwide on AI’s electricity needs, in addition to tracking cutting-edge AI applications across the energy sector.
+
+Alongside the report, the IEA is publishing a new AI agent to help readers interact with its findings. The AI agent is available on the report’s main web page and answers questions on the report’s contents in an easy and conversational manner.",www.iea.org,2025-04-10,14,AI is set to drive surging electricity demand from data centres while offering the potential to transform how the energy sector works - News - IEA,website,0.03864741973,53,145,162.7368421
+https://www.iea.org/data-and-statistics/charts/share-of-ai-in-patents-by-sector-2013-2022,false,"This is a chart and data from the International Energy Agency, not a news article.","Share of AI in patents by sector, 2013-2022 – Charts – Data & Statistics - IEA","Share of AI in patents by sector, 2013-2022 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Share of AI in patents by sector, 2013-2022*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-ai-in-patents-by-sector-2013-2022, Licence: CC BY 4.0
+
+IEA (2025), *Share of AI in patents by sector, 2013-2022*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-ai-in-patents-by-sector-2013-2022, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-03,21,"Share of AI in patents by sector, 2013-2022 – Charts – Data & Statistics - IEA",website,0.01870214395,43,156,162.7368421
+https://www.iea.org/commentaries/how-the-shipping-sector-could-save-on-energy-costs,false,Reports on a specific topic (shipping sector energy costs) with factual analysis and commentary.,How the shipping sector could save on energy costs – Analysis - IEA,"How the shipping sector could save on energy costs - A commentary by Laurence Cret, Hannes Gauch, Elizabeth Connelly, Leonardo Paoli","#### Cite commentary
+
+IEA (2025), *How the shipping sector could save on energy costs*, IEA, Paris https://www.iea.org/commentaries/how-the-shipping-sector-could-save-on-energy-costs, Licence: CC BY 4.0
+
+Maritime shipping is the backbone of international trade and an integral part of global supply chains. The sector is also a major consumer of energy: international shipping is responsible for about 5% of global annual oil use and almost 700 million tonnes (Mt) of annual carbon dioxide (CO2) emissions. Since 2008, as both global traded value and international shipping activity expanded by almost 50%, energy use in shipping has increased by 5%, with the sector’s oil consumption reaching 4.2 million barrels per day (mb/d) in 2023.
+
+During that period, companies found ways to consume fuel more efficiently, since fuel accounts for up to half the costs of transporting goods by ship. In fact, the energy intensity of shipping – measured as the fuel consumed to transport a tonne of goods over a given distance – has decreased by about 30% since 2008. In 2023, this saved 1.8 mb/d of oil and USD 60 billion USD in fuel costs. Still, there remains ample scope for further improvements – in many cases by implementing technologies that are already commercially available.
+
+#### Lower speeds and bigger vessels have reduced shipping’s energy intensity, but other strategies remain underutilised
+
+Two main factors underpin efficiency gains in recent decades. First, there is the adoption of so-called slow steaming, which has been responsible for two-thirds of improvements since 2008, since cutting a ship’s speed in half can reduce fuel consumption up to eight-fold. On average, shipping speeds have fallen by 10% since 2008, resulting in oil savings of over 1 mb/d. Second, ship sizes have grown by over 50% on average. This saved another 300 kb/d due to reduced hull surface area and wave resistance per tonne of cargo. These two trends developed as a reaction to high fuel prices, market dynamics and regulatory conditions, such as energy efficiency requirements for new-build ships and new international rules on the sulphur content of fuels.
+
+There is potential to further reduce speeds and increase ship sizes in the future, but there are limitations. Ship sizes depend on trade patterns and must comply with size restrictions in canals and ports. And though further decreases in ship speeds are possible, they must be balanced against potential reductions in revenues and shipping capacity. Shortening waiting times at ports could help compensate for these effects, if coupled with a system favouring just-in-time arrivals over the typical “sail fast then wait” approach.
+
+Another way to further cut vessel fuel consumption would be to expand the use of more efficient technologies. However, this option has so far remained largely untapped. Analysis of the actual design engine power of new-build ships (compared with a benchmark corresponding to their size and design speed) finds that their efficiency has only improved by around 4% on average over the past 15 years. Similarly, global maritime services company DNV has found that many of the energy efficiency technologies available have been implemented on less than 5% of all vessels on the water today.
+
+#### Many energy efficiency technologies are commercially available, and most are cost-competitive
+
+An array of energy efficiency technologies and measures are commercially available right now. Some, like waste heat recovery, were first introduced a decade ago. Others, such as hull optimisation and air lubrication, are more recent innovations but have already been deployed on hundreds of vessels. Meanwhile, technologies like kite sails are at the full-scale demonstration stage.
+
+Several of these technologies – such as improved hull and propeller design and those that optimise operations – already make economic sense for shipowners. We estimate that in a typical container ship, these technologies can be bundled in a way that allows for energy savings of up to 15%, which would lower costs by USD 2-5 million per year (reducing the total cost of ship ownership by up to 10%). The capital expenditure for this level of savings has a payback period of less than five years at current oil prices.
+
+A further 10% reduction in energy consumption is possible with additional technologies such as air lubrication, wind assistance and waste heat recovery. The investment requirements for these technologies are higher, meaning that the payback period can exceed five years. Nonetheless, relative to the lifetime of a ship, the energy savings make up for the expenditures.
+
+These energy efficiency technologies are not limited to new builds, which account for less than 5% the global fleet every year. Many are also available as retrofits, which could deliver wider efficiency improvements across the sector.
+
+#### Multiple factors have impeded the rollout of cost-effective efficiency technologies
+
+There are several reasons why the adoption of these energy efficiency technologies in international shipping vessels to date has been limited. As in the buildings sector, the main barrier is the classic principal-agent problem, which refers to diverging priorities between an asset’s owner and operator. The shipowners commission new ship designs and decide on upgrades to the ship. They must choose whether to install efficiency technologies, which in some cases can increase costs by several million dollars. However, charterers, not owners, typically bear the energy costs of the vessel – which means owners do not benefit from the resulting fuel cost savings. These split incentives can increase overall shipping costs, since efficiency technologies are ultimately not adopted as a result. While innovative contract configurations that enable the investor to benefit from fuel savings have been proposed, this method has yet to be adopted in practice.
+
+A further barrier to the deployment of new energy efficiency technologies is the uncertainty about what the exact energy savings will be for a specific ship. To overcome this, technical advances are needed to measure the in-service performance of each installed technology, in addition to dedicated sea trials and the establishment of independent third parties for verification.
+
+#### Effective regulation and policies have a role in play
+
+International bodies play an important role in regulating shipping. To date, the International Maritime Organization (IMO) and the European Union have been leading the way on designing policies to improve the sector’s energy and emissions intensity (The IMO is meeting this week and next to discuss short-and medium-term measures tied to its 2023 strategy aimed at reducing shipping sector emissions). The prevalent regulatory instruments they have championed fall into three main categories, which complement each other.
+
+Standards on the **emissions intensity of fuels** aim to promote and de-risk the early adoption of alternative fuels. The European Union has passed the FuelEU Maritime regulation, and the IMO is currently discussing a greenhouse gas fuel standard (GFS) as part of its mid-term measures. This kind of standard does not target efficiency improvements directly, but it could indirectly incentivise the uptake of efficiency technologies in ships running on alternative fuels, which are more expensive than their fossil equivalents.
+
+**Pricing schemes **on greenhouse gas emissions use market mechanisms to create a favourable business case for first movers while giving other stakeholders more time to adapt their practices. The European Union has included the shipping sector in their emissions trading scheme (ETS), and the IMO is currently discussing the economic element of the mid-term measures. An indirect impact on the energy efficiency of ships running on fossil fuels is possible if the price is high enough, but the effect could be undermined by the aforementioned market dynamics (including split incentives and uncertainty about exact efficiency improvements).
+
+Standards on the **emissions intensity** **of ships** aim to stabilise or decrease emissions from shipping even as demand for it increases due to economic growth. The IMO now regulates the design emission intensity and operational emissions intensity of ships (through its Energy Efficiency Design Index, Energy Efficiency for Existing Ships Index and Carbon Intensity Indicator). As intended, these standards have principally been met by improving the design and operational energy efficiency of ships. However, the increased availability of alternative fuels opens new possibilities. While the principal-agent problem could lead to greater alternative fuel use instead of investment in efficiency technologies, this issue could be mitigated with the revision of the IMO short-term measures that is currently underway.
+
+If stabilising or reducing emissions from shipping is the primary policy focus, then switching to alternative low-emissions fuels can go a long way. However, focusing on sustainable fuels alone can result in supply shortages, especially given potential competition with other sectors such as aviation. Alternative fuels are also more expensive than today’s fossil fuels, which could raise shipping costs across the board.
+
+**Improving the energy efficiency of the shipping sector is possible now **
+
+Energy efficiency technologies can help to mitigate these issues. They are already available for both new and existing ships, and they reduce fuel use, thereby decreasing the exposure of the shipping sector (and global supply chains) to volatile fuel prices. Their uptake can also limit increases in shipping costs as the adoption of alternative fuels accelerates.
+
+Improving the shipping sector’s energy efficiency has many advantages. But to fully unlock them, clearer, targeted policies are needed to support the deployment of key technologies. There is an important opportunity now to design measures that help ove",www.iea.org,2025-03-28,27,How the shipping sector could save on energy costs – Analysis - IEA,website,0.05382459336,61,164,162.7368421
+https://www.iea.org/data-and-statistics/charts/geographical-concentration-of-the-supply-of-selected-refined-critical-minerals-needed-for-data-centre-expansion-2024,false,"This is a chart from the International Energy Agency, not a news article.","Geographical concentration of the supply of selected refined critical minerals needed for data centre expansion, 2024 – Charts – Data & Statistics - IEA","Geographical concentration of the supply of selected refined critical minerals needed for data centre expansion, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Geographical concentration of the supply of selected refined critical minerals needed for data centre expansion, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/geographical-concentration-of-the-supply-of-selected-refined-critical-minerals-needed-for-data-centre-expansion-2024, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"Geographical concentration of the supply of selected refined critical minerals needed for data centre expansion, 2024 – Charts – Data & Statistics - IEA",website,0.01562104403,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-electricity-generation-from-coal-and-cop28-pathway-2030,false,"The content is a chart and a subscription notice, not a news article.","Global electricity generation from coal and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global electricity generation from coal and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global electricity generation from coal and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electricity-generation-from-coal-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global electricity generation from coal and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electricity-generation-from-coal-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global electricity generation from coal and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01817441132,42,156,162.7368421
+https://www.iea.org/commentaries/the-ieas-regional-cooperation-centre-is-working-to-strengthen-southeast-asias-energy-future,false,Reports on a specific event (IEA's Regional Cooperation Centre opening) with factual information and news-style reporting,The IEA’s Regional Cooperation Centre is working to strengthen Southeast Asia’s energy future – Analysis - IEA,The IEA’s Regional Cooperation Centre is working to strengthen Southeast Asia’s energy future - A commentary by Sue-Ern Tan,"#### Cite commentary
+
+IEA (2025), *The IEA’s Regional Cooperation Centre is working to strengthen Southeast Asia’s energy future*, IEA, Paris https://www.iea.org/commentaries/the-ieas-regional-cooperation-centre-is-working-to-strengthen-southeast-asias-energy-future, Licence: CC BY 4.0
+
+The IEA's new Regional Cooperation Centre based in Singapore marks a pivotal step in bringing the International Energy Agency closer to its partners in Southeast Asia and beyond. As the IEA’s first office outside of its headquarters in Paris, the Centre will help deepen longstanding relationships and support the region in achieving a secure, affordable and sustainable energy future.
+
+#### Southeast Asia’s role in the global energy landscape
+
+Southeast Asia is a key driver of global energy trends. This dynamic region is a global manufacturing and industrial hub set to see rapid population growth, rising standards of living and strong economic expansion in the coming decades. As a result, the region’s need for energy services is going to increase rapidly in the coming decades, as highlighted in the IEA’s latest Southeast Asia Energy Outlook.
+
+How this rising demand is met will have major implications for the region and for global trends. The region’s energy mix is heavily dependent on fossil fuels and many countries are becoming more reliant on imported oil and gas, increasing their exposure to high import bills and energy security concerns. In a scenario based on today’s policy settings, Southeast Asia’s annual oil and gas import bill rises to USD 250 billion by mid-century.
+
+Southeast Asia is one of only two regions in the world where emissions are rising in line with GDP (the other is the Middle East). Fossil fuels – led by coal – have met nearly 80% of Southeast Asia’s growing energy demand since 2010. Coal-fired generation meets around half of the region’s electricity and accounts for 80% of power sector emissions.
+
+Countries in the region are working hard to diversify their energy mixes. Eight out of the 10 member states in the Association of Southeast Asian Nations (ASEAN) have set mid-century net zero emissions goals, and there is growing momentum to boost the shares of cleaner domestic sources of energy, particularly solar PV and wind. These efforts are supported by a strong political will to boost the region’s strategic energy independence and unlock the opportunities clean energies represent in terms of economic growth and job creation.
+
+Reflecting the region's importance to the IEA, the Regional Cooperation Centre serves as a new hub for the IEA’s activities and engagement in the region, providing policy guidance, technical assistance, training and capacity building across many areas – including clean energy technologies, technology innovation and supply chains, cross-border power trade, and access to finance for energy investment. The Centre is also working to deepen engagements with government, industry, research institutions, the financial sector and other key stakeholders in the region to define areas of support, collaboration and cooperation.
+
+#### Regional energy transitions require scaling up renewables and expanding cross-border power trade
+
+Electricity demand growth in Southeast Asia in 2024 was over 70% higher than the global average, and it is expected to continue to outpace global demand growth in the coming years due to economic growth, a rising population, urbanisation and increased electrification. This trend risks raising the region’s emissions profile and impacting overall energy security.
+
+One solution countries are pursuing is accelerating the deployment of renewables. By 2035, renewables are expected to supply over a third of the region’s electricity, led by solar PV and wind. To manage this transition effectively, countries will need to enhance the resilience and flexibility of both national and regional power systems. Efforts to expand cross-border power trade would also support the uptake and integration of renewables.
+
+The region has diverse energy resources, including widespread solar potential, particularly in countries with a pronounced dry season; abundant hydropower resources in Indonesia, Lao PDR and Viet Nam; geothermal in Indonesia and the Philippines; and wind resources across several countries. Given this diverse potential, regional power trade, robust grid interconnection, and greater flexibility options are vital to ensuring the region’s energy future is affordable, secure and sustainable.
+
+Recognising this, the Centre aims to support the region’s power sector transition, offering targeted bilateral and regional support to ensure that governments and policy makers are equipped to embrace the opportunities of renewables integration, power system modernisation and cross-border power trade. The Centre will work to catalyse progress in collaboration with ASEAN member states and important regional institutions such as the ASEAN Centre for Energy (ACE).
+
+#### Energy technology development and innovation will be key to future-proofing energy systems
+
+Southeast Asia's energy future will include technologies not yet adopted at scale in the region. These include battery storage; hydrogen and ammonia; carbon capture, utilisation and storage (CCUS); sustainable fuels; and nuclear power. Technology development, supportive business models, strong supply chains and policy innovation are required to capture the full potential of these technologies – and public-private partnerships, new financing mechanisms and market reforms will be critical to integrating them broadly.
+
+Southeast Asia also has the resources and capabilities to become a global leader in clean energy manufacturing. Indonesia and the Philippines together account for about 65% of global production of nickel, a key input for battery and electric vehicle manufacturing. Meanwhile, Malaysia, Thailand and Viet Nam are emerging as solar PV manufacturing hubs, and Singapore, the world’s largest bunkering port, can play a pivotal role in clean energy supply chains. Countries across the region, recognising the economic opportunities at hand, are actively seeking to build domestic manufacturing capabilities and attract inward investment.
+
+To support this transition, the Centre is working closely with policy makers, industry and investors to identify the role of innovative technologies in supporting the region's energy ambitions and to determine how they can collectively create enabling environments, develop business models for scale and capture supply chain opportunities.
+
+#### Achieving the region's energy ambitions requires scaling up finance and investment
+
+To support the development of these sectors, financing and development in Southeast Asia need to accelerate. Meeting announced climate targets requires clean energy investment in the region to increase sixfold to USD 190 billion per year by 2035.
+
+Most of this investment will need to come from commercial sources of finance. However, barriers remain. The IEA’s Cost of Capital Observatory shows that the cost of capital for solar PV and storage projects in Indonesia and Viet Nam is at least twice as high as in advanced economies. Scaling up private finance will mean tackling the risks that push up the cost of capital, as well as a much larger flow of clean energy projects that match investors’ risk and return expectations.
+
+Public investments will continue to be important in the region – not least because of the importance of state-owned enterprises in many parts of Southeast Asia – including in strategic areas such as electricity grids. Development finance institutions (DFIs), export credit agencies, philanthropies and other holders of concessional financing also have a key role to play in mobilising private sector investment, creating markets for emerging technologies, and scaling commercial technologies across the region.
+
+To support the region in this area, the Centre will expand the IEA’s Cost of Capital Observatory to include more Southeast Asian countries and capture additional clean energy technologies. The Centre will also conduct in-depth analysis on how to best ramp up energy sector investment, including for grids and interconnections, and facilitate engagements with the financial sector.
+
+#### Partnerships and capacity building can help countries in the region achieve their energy goals
+
+Through the Centre, the IEA will also continue to expand capacity building with partners in Southeast Asia, which has long been a pillar of the Agency’s work with the region. Bilateral support for governments and regional initiatives, including Energy Efficiency Policy Training Weeks, annual training for ASEAN power regulators with the Energy Market Authority of Singapore, and energy statistics trainings, have helped strengthen government capabilities to plan and implement their strategies on energy security and transitions. Going forward, the Centre will support these existing programmes and use them as a model for further capacity building efforts in the region.
+
+International collaboration and partnerships can help countries in Southeast Asia effectively navigate the complex energy challenges ahead while maximising the related economic and social opportunities. By leveraging the IEA's modelling and analysis capabilities, convening power, and international experience – and by working with governments, ASEAN, ACE, the private sector and other key groups, such as Asia Zero Emissions Community bodies – the Centre will continue to support Southeast Asia’s energy sector at this critical moment.
+
+## The IEA’s Regional Cooperation Centre is working to strengthen Southeast Asia’s energy future
+
+Sue-Ern Tan, Head of the IEA Regional Cooperation Centre Commentary —",www.iea.org,2025-04-17,7,The IEA’s Regional Cooperation Centre is working to strengthen Southeast Asia’s energy future – Analysis - IEA,website,0.0528387667,61,158,162.7368421
+https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-supply-demand-balances-and-stocks,false,"This is a data product description, not a news article.","Monthly Oil Data Service (MODS) Supply, Demand, Balances and Stocks - Data product  - IEA",The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Monthly Oil Data Service (MODS) Supply, Demand, Balances and Stocks*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-supply-demand-balances-and-stocks, Licence: Terms of Use for Non-CC Material
+
+**Supply:** monthly, quarterly and annual supply for crude, NGL, and non-conventional oils in individual OECD and Non-OECD countries with aggregates shown for the three OECD regions, North America, Europe and Pacific. Data are in thousand barrels per day, and include 6-18 month forecasts.
+
+**Demand:** monthly, quarterly and annual demand data for ten products in individual OECD countries, and aggregated by OECD region; quarterly and annual demand for Non-OECD countries. Non-OECD dataset starts in 1991. Both datasets are in thousand barrels per day and include 6-18 month forecasts.
+
+**Balances:** monthly supply and demand balances for individual OECD countries, presenting indigenous production, imports, exports, stock changes, refinery intake and output, international marine bunkers and deliveries for inland consumption for 20 products. Data are in thousand metric tons.
+
+**Stocks:** comprehensive monthly coverage of industry and government-controlled stock data in individual OECD countries and for the three regions. Covers crude oil, NGL and feedstocks, motor gasoline, middle distillates and residual fuel oil. Data are in thousand barrels. Historical monthly data back to January 1988, data from 1984 to 1987 are available on a quarterly basis.
+
+**Refinery Throughput: **monthly, quarterly and annual assessments of total refinery throughputs for total OECD and total non-OECD regions. This file includes crude and condensate use in crude distillation units and condensate splitters with time series from the beginning of 2005 and up to most current MODS data month. Data are reported in thousand barrels per day (kb/d).
+
+
+### Supply
+
+Monthly, quarterly, and annual supply for crude, NGL, and non-conventional oils in individual OECD and Non-OECD countries with aggregates shown for the three OECD regions, North America, Europe and Pacific. Data are in thousand barrels per day, and include 6-18 month forecasts.
+
+### Demand
+
+Monthly, quarterly, and annual demand data for ten products in individual OECD countries, and aggregated by OECD region; quarterly and annual demand for Non-OECD countries. Non-OECD dataset starts in 1991. Both datasets are in thousand barrels per day and include 6-18 month forecasts.
+
+### Summary Supply and Demand
+
+### Balances
+
+Monthly supply and demand balances for individual OECD countries, presenting indigenous production, imports, exports, stock changes, refinery intake and output, international marine bunkers and deliveries for inland consumption for 20 products. Data are in thousand metric tons.
+
+### Stocks
+
+Comprehensive monthly coverage of industry and government-controlled stock data in individual OECD countries and for the three regions. Covers crude oil, NGL and feedstocks, motor gasoline, middle distillates and residual fuel oil. Data are in thousand barrels. Historical monthly data back to January 1988, data from 1984 to 1987 are available on a quarterly basis.
+
+### Refinery Throughput
+
+Monthly, quarterly, and annual assessments of total refinery throughputs for total OECD and total non-OECD regions. This file includes crude and condensate use in crude distillation units and condensate splitters with time series from the beginning of 2005 and up to most current MODS data month. Data are reported in thousand barrels per day (kb/d).
+
+Released each month on the same day as the Oil Market Report at 10 am Paris time.
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+-
+15/04/2025
+Latest
+April 2025
+
+-
+13/03/2025
+Past
+March 2025
+
+-
+13/02/2025
+Past
+February 2025
+
+-
+15/01/2025
+Past
+January 2025
+
+-
+12/12/2024
+Past
+December 2024
+
+-
+14/11/2024
+Past
+November 2024
+
+-
+15/10/2024
+Past
+October 2024
+
+-
+12/09/2024
+Past
+September 2024
+
+-
+12/09/2024
+Past
+September 2024 - Update
+
+-
+13/08/2024
+Past
+August 2024
+
+-
+11/07/2024
+Past
+July 2024
+
+-
+14/06/2024
+Past
+June 2024 - updated_v3
+
+-
+12/06/2024
+Past
+June 2024
+
+-
+12/06/2024
+Past
+June 2024 - updated
+
+-
+12/06/2024
+Past
+June 2024 - updated_v2
+
+-
+15/05/2024
+Past
+May 2024
+
+-
+15/05/2024
+Past
+May 2024 - updated
+
+-
+12/04/2024
+Past
+April 2024
+
+-
+14/03/2024
+Past
+March 2024
+
+-
+15/02/2024
+Past
+February 2024
+
+-
+18/01/2024
+Past
+January 2024
+
+-
+14/12/2023
+Past
+December 2023
+
+-
+14/11/2023
+Past
+November 2023
+
+-
+12/10/2023
+Past
+October 2023
+
+-
+13/09/2023
+Past
+September 2023
+
+-
+11/08/2023
+Past
+August 2023
+
+-
+13/07/2023
+Past
+July 2023
+
+-
+14/06/2023
+Past
+June 2023
+
+-
+16/05/2023
+Past
+May 2023
+
+-
+14/04/2023
+Past
+April 2023
+
+-
+15/03/2023
+Past
+March 2023
+
+-
+15/02/2023
+Past
+February 2023
+
+-
+18/01/2023
+Past
+January 2023
+
+-
+14/12/2022
+Past
+December 2022
+
+-
+15/11/2022
+Past
+November 2022
+
+-
+13/10/2022
+Past
+October 2022
+
+-
+14/09/2022
+Past
+September 2022
+
+-
+11/08/2022
+Past
+August 2022
+
+-
+13/07/2022
+Past
+July 2022
+
+-
+15/06/2022
+Past
+June 2022
+
+-
+12/05/2022
+Past
+May 2022
+
+-
+13/04/2022
+Past
+April 2022
+
+-
+16/03/2022
+Past
+March 2022
+
+-
+11/02/2022
+Past
+February 2022
+
+-
+19/01/2022
+Past
+January 2022
+
+-
+14/12/2021
+Past
+December 2021
+
+-
+16/11/2021
+Past
+November 2021
+
+-
+14/10/2021
+Past
+October 2021
+
+-
+14/09/2021
+Past
+September 2021
+
+-
+12/08/2021
+Past
+August 2021
+
+-
+13/07/2021
+Past
+July 2021
+
+-
+11/06/2021
+Past
+June 2021
+
+-
+12/05/2021
+Past
+May 2021
+
+-
+14/04/2021
+Past
+April 2021
+
+
+## Oil
+
+Global oil demand rebounded in 2021 from its Covid-induced historic decline and while demand is set to keep increasing in the immediate years, its longer-term outlook is uncertain because of challenges from alternative fuels and changing behaviour of drivers and commuters.",www.iea.org,2025-04-15,9,"Monthly Oil Data Service (MODS) Supply, Demand, Balances and Stocks - Data product  - IEA",website,0.03281035286,153,204,162.7368421
+https://www.iea.org/news/iea-executive-director-brazilian-and-mexican-ambassadors-co-host-meeting-on-critical-minerals-and-related-supply-chains-in-latin-america,false,"The content is a generic subscription confirmation message, not a news article.","IEA Executive Director, Brazilian and Mexican Ambassadors co-host meeting on critical minerals and related supply chains in Latin America - News - IEA","IEA Executive Director, Brazilian and Mexican Ambassadors co-host meeting on critical minerals and related supply chains in Latin America - News from the International Energy Agency",Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.,www.iea.org,2025-03-31,24,"IEA Executive Director, Brazilian and Mexican Ambassadors co-host meeting on critical minerals and related supply chains in Latin America - News - IEA",website,0.02466518037,47,142,162.7368421
+https://www.iea.org/events/iea-energy-policy-review-of-germany-2025,false,"This is an announcement of an IEA event and a description of the Energy Policy Review, not a news article reporting on a specific event.",IEA Energy Policy Review of Germany 2025 - Event - IEA,IEA Energy Policy Review of Germany 2025 - Event listed by the International Energy Agency,"#### Background information
+
+Government action plays a pivotal role in ensuring secure and sustainable energy transitions and combatting the climate crisis. Energy policy is critical not just for the energy sector but also for meeting environmental, economic and social goals. Governments need to respond to their country’s specific needs, adapt to regional contexts and help address global challenges. In this context, the International Energy Agency (IEA) conducts Energy Policy Reviews to support governments in developing more impactful energy and climate policies.
+
+This *Energy Policy Review *was prepared in partnership between the Government of Germany and the IEA. It draws on the IEA’s extensive knowledge and the inputs of expert peers from IEA member countries to assess Germany’s most pressing energy sector challenges and provide recommendations on how to address them, backed by international best practices. The report also highlights areas where Germany’s leadership can serve as an example in promoting secure clean energy transitions. It also promotes the exchange of best practices among countries to foster learning, build consensus and strengthen political will for a sustainable and affordable clean energy future.
+
+#### Veranstaltungsinformationen
+
+Regierungshandeln ist entscheidend, um eine sichere und nachhaltige Energiewende zu gewährleisten und die Klimakrise zu bewältigen. Die Energiepolitik ist nicht nur für den Energiesektor von wesentlicher Bedeutung, sondern auch für die Erfüllung ökologischer, wirtschaftlicher und sozialer Zielsetzungen.
+
+Die Regierungen müssen nicht nur den spezifischen Erfordernissen ihres jeweiligen Landes gerecht werden, sondern auch den regionalen Kontext berücksichtigen und zur Bewältigung globaler Herausforderungen beitragen. Vor diesem Hintergrund führt die Internationale Energieagentur (IEA) Länderprüfungen (*Energy Policy Reviews*) durch, um die Regierungen dabei zu unterstützen, die Wirkungskraft ihrer Energie- und Klimapolitik zu erhöhen.
+
+Dieser Prüfbericht wurde in Partnerschaft mit der deutschen Bundesregierung erarbeitet und stützt sich auf das umfassende Fachwissen der IEA und Beiträgen von Experten aus den IEA-Mitgliedsländern. Er erörtert die drängendsten energiepolitischen Herausforderungen für Deutschland und empfiehlt mögliche Lösungsansätze, basierend auf internationalen *best practices*. Außerdem werden Bereiche aufgezeigt, in denen Deutschland anderen Ländern als Vorbild für eine sichere Transformation hin zu einer klimafreundlichen Energieversorgung dienen kann. Darüber hinaus leistet der Bericht einen Beitrag zum länderübergreifenden Austausch von *best practices*, der dazu dient, das gegenseitige Lernen, die Konsensbildung und den politischen Willen für eine nachhaltige und bezahlbare klimafreundliche Energiezukunft zu stärken.",www.iea.org,2025-04-24,0,IEA Energy Policy Review of Germany 2025 - Event - IEA,website,0.02921718498,46,162,162.7368421
+https://www.iea.org/data-and-statistics/charts/co2-emissions-associated-with-electricity-generation-for-data-centres-by-case-2020-2035,false,"This is a chart from the International Energy Agency, not a news article.","CO2 emissions associated with electricity generation for data centres by case, 2020-2035 – Charts – Data & Statistics - IEA","CO2 emissions associated with electricity generation for data centres by case, 2020-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *CO2 emissions associated with electricity generation for data centres by case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/co2-emissions-associated-with-electricity-generation-for-data-centres-by-case-2020-2035, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,"CO2 emissions associated with electricity generation for data centres by case, 2020-2035 – Charts – Data & Statistics - IEA",website,0.0192621439,43,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/coal-information-service,false,"This is a data product description, not a news article.",Coal Information - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Coal Information*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/coal-information-service, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+Coal Information contains time series of coal data for 38 OECD countries and other selected economies from 1960. Country aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe and IEA are also included. Statistics are available for detailed supply/demand balances, end-use consumption, trade by origin and destination as well as for calorific values. World supply data is also available.
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.**
+
+**Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+The IEA reserves the right to check the customer's compliance with the** ****terms and conditions****.**
+
+### Coal statistics, OECD and selected countries
+
+Full supply and consumption data of coal and other products such as primary energy supply, transformation sector, energy sector and final consumption for 38 OECD countries, 14 non-OECD selected countries and 7 aggregates. Products: anthracite, coking coal, other bituminous coal, sub-bituminous coal, lignite, patent fuel, coke oven coke, gas coke, coal tar, BKB, gas works gas, coke oven gas, blast furnace gas, other recovered gases, peat, peat products and oil shale and oil sands. The aggregates hard coal, brown coal and steam coal are also included. Units: kilotons for solid fuels and TJ for gases (GCV based) ZIP files contain data in fixed-width TXT format.
+
+### Coal imports and exports, OECD and selected countries
+
+Import and export data by country of origin for OECD member states and selected countries from 1978 to 2023. Products: anthracite, coking coal, other bituminous coal, sub-bituminous coal, lignite, patent fuel, coke oven coke, gas coke, coal tar, BKB, gas works gas, coke oven gas, blast furnace gas, other recovered gases, peat, and peat products. The aggregates hard coal, brown coal and steam coal are also included. Unit: kilotons ZIP files contain data in fixed-width TXT format.
+
+### Coal balances, OECD and selected countries
+
+This table provides full energy balance data of coal and other products such as primary energy supply, transformation sector and final consumption. Products: anthracite, coking coal, other bituminous coal, sub-bituminous coal, lignite, patent fuel, coke oven coke, gas coke, coal tar, BKB, gas works gas, coke oven gas, blast furnace gas, other recovered gases, peat, peat products and oil shale and oil sands. The aggregates hard coal, brown coal and steam coal are also included. Units: kilotons of coal equivalent (7,000 Gigacalories), kilotons of oil equivalent (10,000 Gigacalories), Terajoules and Teracalories ZIP files contain data in fixed-width TXT format.
+
+### Coal net calorific values, OECD and selected countries
+
+This table provides calorific values for select flows of different types of coal and coal products for OECD member states and selected countries. Products: anthracite, coking coal, other bituminous coal, sub-bituminous coal, lignite, patent fuel, coke oven coke, gas coke, coal tar, BKB, gas works gas, coke oven gas, blast furnace gas, other recovered gases, peat, peat products and oil shale and oil sands. The aggregates hard coal, brown coal and steam coal are also included. Unit: Megajoules per tonne ZIP files contain data in fixed-width TXT format.
+
+### World coal supply
+
+This database includes supply statistics from 1960 to 2022 for OECD and non-OECD countries, with provisional information for 2023 for selected countries. Many regional aggregates are also provided e.g. World, OECD (and regions within), non-OECD (and regions with-in) as well as other relevant groups. Products: anthracite, coking coal, other bituminous coal, sub-bituminous coal, lignite, patent fuel, coke oven coke, gas coke, coal tar, BKB, gas works gas, coke oven gas, blast furnace gas, other recovered gases, peat, peat products and oil shale and oil sands. The aggregates hard coal, brown coal and steam coal are also included. Flows: indigenous production (and from other sources), imports, exports, primary energy supply and stock change. Units: kilotons for solid fuels and TJ for gases (GCV based) ZIP files contain data in fixed-width TXT format.
+
+The service is updated twice a year: in April with complete data up to year-2 and in July with additional provisional supply data for OECD countries for the year-1.
+
+-
+23/04/2025
+Latest
+April 2025 edition
+
+-
+25/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+26/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+27/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+29/07/2021
+Past
+July 2021 edition
+
+
+-
+23/04/2025
+Latest
+April 2025 edition
+
+-
+25/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+26/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+27/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+29/07/2021
+Past
+July 2021 edition
+
+-
+29/04/2021
+Past
+April 2021 edition
+
+
+Expanded product description and database documentation. In January 2025, IEA changed its primary data sharing platform from Beyond 2020 (IVT files) to .Stat Data Explorer. The datasets in .Stat Data Explorer include different short names than the IVT and TXT files to improve harmonization across IEA datasets. The database documentation has been revised accordingly. The mapping between the old and new codes is available in the CSV file.
+
+## Coal
+
+Coal is both the largest source of electricity generation and the largest single source of CO2 emissions, creating a unique challenge in transitioning to low-carbon energy systems.",www.iea.org,2025-04-23,1,Coal Information - Data product  - IEA,website,0.03704763646,104,190,162.7368421
+https://www.iea.org/data-and-statistics/charts/an-exploratory-analysis-of-ai-impacts-on-emissions-2035,false,"This is a chart and data page from the IEA, not a news article.","An exploratory analysis of AI impacts on emissions, 2035 – Charts – Data & Statistics - IEA","An exploratory analysis of AI impacts on emissions, 2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *An exploratory analysis of AI impacts on emissions, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/an-exploratory-analysis-of-ai-impacts-on-emissions-2035, Licence: CC BY 4.0
+
+IEA (2025), *An exploratory analysis of AI impacts on emissions, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/an-exploratory-analysis-of-ai-impacts-on-emissions-2035, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-03,21,"An exploratory analysis of AI impacts on emissions, 2035 – Charts – Data & Statistics - IEA",website,0.01490222336,43,155,162.7368421
+https://www.iea.org/data-and-statistics/data-product/monthly-gas-data-service-2,false,"This is a data product description and a list of data releases, not a news article.",Monthly Gas Data Service - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Monthly Gas Data Service*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/monthly-gas-data-service-2, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The Monthly Gas Data Service contains monthly natural gas data for individual OECD countries and provides the following:
+
+- supply balances
+- production, trade, stock changes and levels where available
+- gross inland deliveries, own use and losses
+- highly detailed trade data
+- LNG trade detail from January 2002
+
+The databases cover the time period January 1984 to current month with a time lag of 2 months for the most recent data (e.g. end-March data is available beginning June). By subscribing to this service you will have access to monthly updates with the newest month for a whole year.
+
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.****Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+The IEA reserves the right to check the customer's compliance with the **terms and conditions**
+
+### Natural gas balance
+
+Supply balances for each OECD country and for the OECD regions in terajoules and (standard) cubic metres, detailing production, total imports, total exports, stock changes and levels where available, gross inland deliveries, own use and losses.
+
+### Natural gas imports and exports
+
+Highly detailed trade data listing about 50 origins and export destinations.
+
+### Liquefied natural gas imports and exports
+
+LNG imports and exports are available from January 2002 onwards. Data are in TJ and Mcm.
+
+The service is updated once a month and is released by 10 am Paris time on the same day as the Oil Market Report and the Monthly Oil Data Service.
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+-
+15/04/2025
+Latest
+April 2025
+
+-
+13/03/2025
+Past
+March 2025
+
+-
+13/02/2025
+Past
+February 2025
+
+-
+15/01/2025
+Past
+January 2025
+
+-
+12/12/2024
+Past
+December 2024
+
+-
+14/11/2024
+Past
+November 2024
+
+-
+15/10/2024
+Past
+October 2024
+
+-
+12/09/2024
+Past
+September 2024
+
+-
+13/08/2024
+Past
+August 2024
+
+-
+11/07/2024
+Past
+July 2024
+
+-
+12/06/2024
+Past
+June 2024
+
+-
+15/05/2024
+Past
+May 2024
+
+-
+12/04/2024
+Past
+April 2024
+
+-
+14/03/2024
+Past
+March 2024
+
+-
+15/02/2024
+Past
+February 2024
+
+-
+18/01/2024
+Past
+January 2024
+
+-
+14/12/2023
+Past
+December 2023
+
+-
+14/11/2023
+Past
+November 2023
+
+-
+12/10/2023
+Past
+October 2023
+
+-
+13/09/2023
+Past
+September 2023
+
+-
+11/08/2023
+Past
+August 2023
+
+-
+13/07/2023
+Past
+July 2023
+
+-
+14/06/2023
+Past
+June 2023
+
+-
+16/05/2023
+Past
+May 2023
+
+-
+14/04/2023
+Past
+April 2023
+
+-
+15/03/2023
+Past
+March 2023
+
+-
+15/02/2023
+Past
+February 2023
+
+-
+18/01/2023
+Past
+January 2023
+
+-
+14/12/2022
+Past
+December 2022
+
+-
+15/11/2022
+Past
+November 2022
+
+-
+13/10/2022
+Past
+October 2022
+
+-
+14/09/2022
+Past
+September 2022
+
+-
+11/08/2022
+Past
+August 2022
+
+-
+13/07/2022
+Past
+July 2022
+
+-
+15/06/2022
+Past
+June 2022
+
+-
+12/05/2022
+Past
+May 2022
+
+-
+13/04/2022
+Past
+April 2022
+
+-
+16/03/2022
+Past
+March 2022
+
+-
+11/02/2022
+Past
+February 2022
+
+-
+19/01/2022
+Past
+January 2022
+
+-
+14/12/2021
+Past
+December 2021
+
+-
+16/11/2021
+Past
+November 2021
+
+-
+14/10/2021
+Past
+October 2021
+
+-
+14/09/2021
+Past
+September 2021
+
+-
+12/08/2021
+Past
+August 2021
+
+-
+13/07/2021
+Past
+July 2021
+
+-
+11/06/2021
+Past
+June 2021
+
+-
+12/05/2021
+Past
+May 2021
+
+-
+14/04/2021
+Past
+April 2021
+
+-
+17/03/2021
+Past
+March 2021
+
+-
+11/02/2021
+Past
+February 2021
+
+-
+19/01/2021
+Past
+January 2021
+
+-
+15/12/2020
+Past
+December 2020
+
+-
+12/11/2020
+Past
+November 2020
+
+
+## Gas
+
+Natural gas now accounts for about a quarter of global electricity generation. While in the medium term it is seen playing a major role supporting a transition to net zero energy systems, its longer-term use is uncertain in a world dominated by non-emitting renewable energies.",www.iea.org,2025-04-15,9,Monthly Gas Data Service - Data product  - IEA,website,0.03019089958,144,187,162.7368421
+https://www.iea.org/news/iea-launches-revamped-everything-energy-podcast-to-explore-key-energy-issues-with-top-experts,true,Reports on a specific event (IEA launching a podcast) in a news-like format.,IEA launches revamped Everything Energy podcast to explore key energy issues with top experts - News - IEA,IEA launches revamped Everything Energy podcast to explore key energy issues with top experts - News from the International Energy Agency,"### Global Energy Review 2025
+
+Even energy demand in advanced economies is rising again after years of declines, with rapid growth of electricity worldwide driving up consumption of renewables, gas, coal and nuclear
+
+Even energy demand in advanced economies is rising again after years of declines, with rapid growth of electricity worldwide driving up consumption of renewables, gas, coal and nuclear
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-04,20,IEA launches revamped Everything Energy podcast to explore key energy issues with top experts - News - IEA,website,0.02183029654,48,148,162.7368421
+https://www.iea.org/events/summit-on-the-future-of-energy-security,false,Reports on a specific upcoming event (Summit on the Future of Energy Security) with details about the event and key participants.,Summit on the Future of Energy Security - Event - IEA,Summit on the Future of Energy Security - Event listed by the International Energy Agency,"The IEA has been at the heart of international energy security for 50 years – helping avoid, mitigate and manage energy supply disruptions and crises. As the world changes, so do the challenges around energy security.
+
+On 24 and 25 April 2025, the IEA and the UK government will convene an international Summit on the Future of Energy Security in London. UK Secretary of State for Energy Security and Net Zero **Ed Miliband** and IEA Executive Director **Fatih Birol** will co-host the event and feature among the keynote speakers.
+
+The Summit will examine the geopolitical, technological and economic factors affecting energy security at the national and international level. It will provide leaders and decision makers from around the world with an opportunity to review the trends shaping global energy security – and reflect on the tools needed to address traditional and emerging energy security risks. Key areas include changes in demand, supply and trade of major fuels; the expanding role of electricity in many energy systems; the growth of clean energy technologies and their supply chains; and the availability of the minerals and metals required for many clean energy technologies.
+
+The event is by invitation only.
+
+On 23 April, government and industry experts will convene in London for a series of high-level events and technical workshops on key topics including gas security, critical minerals and Ukraine's energy system.
+
+-
+##### Iberdrola/ScottishPower
+
+Iberdrola is the largest utility in Europe, with a market capitalization of £85 billion, and serves 100 million people worldwide thanks to a diversified portfolio of businesses across the electricity value chain in the UK, the US, Spain, France, Germany, Brazil and Australia. In the UK, Iberdrola is investing £24 billion up to 2028 through ScottishPower, mainly in transmission and distribution networks and offshore wind. Overall, the Group is dedicating around 70% of its investments to power networks to accelerate electrification as a way to increase energy security and competitiveness, create new industries and jobs, and improve sustainability. Around two thirds of Iberdrola’s global investments are allocated to the UK and to the US. -
+##### National Grid
+
+National Grid is investing £60 billion in energy networks over the next five years in the UK and the northeastern United States. This represents nearly double the investment of the previous five years. Its commitment will unlock significant economic growth, create thousands of new jobs, reduce energy bills in the long term, increase energy security, and support an increasingly decarbonised, electrified economy. -
+##### SSE
+
+SSE is a UK-listed and headquartered company investing £20 billion over five years to 2027 in renewable energy, electricity networks, and flexible power generation. Harnessing some of Europe’s best renewable resources with projects like Dogger Bank – the world’s largest offshore wind farm – SSE generates homegrown clean energy, protecting billpayers from overdependence on imported fossil fuels. It also builds and operate vital transmission and distribution grids to connect and transport more secure power to homes and businesses. At the same time, through its fleet of flexible generation and storage assets across hydro, batteries and efficient gas-fired power stations, it provides the balance required to ensure an increasingly renewable energy system is not only cleaner but more secure. -
+##### Urenco
+
+Urenco is a global uranium enrichment company, fuelling nuclear power plants to ensure a secure, reliable, and low carbon supply of energy. With four facilities in different countries within the Western world, it is providing customers with choice of where to receive their supply from and are rapidly ramping up capacity to meet increased demand.",www.iea.org,2025-04-24,0,Summit on the Future of Energy Security - Event - IEA,website,0.05402628578,47,171,162.7368421
+https://www.iea.org/data-and-statistics/charts/top-ten-data-centre-markets-by-installed-capacity-versus-share-of-capacity-under-development-2024,false,"This is a chart from the International Energy Agency, not a news article.","Top ten data centre markets by installed capacity versus share of capacity under development, 2024 – Charts – Data & Statistics - IEA","Top ten data centre markets by installed capacity versus share of capacity under development, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Top ten data centre markets by installed capacity versus share of capacity under development, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/top-ten-data-centre-markets-by-installed-capacity-versus-share-of-capacity-under-development-2024, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"Top ten data centre markets by installed capacity versus share of capacity under development, 2024 – Charts – Data & Statistics - IEA",website,0.0206763065,45,157,162.7368421
+https://www.iea.org/data-and-statistics/charts/iea-total-oil-stocks-end-january-2025,false,"The content is a chart and data from IEA, not a news article.","IEA total oil stocks, end-January 2025 – Charts – Data & Statistics - IEA","IEA total oil stocks, end-January 2025 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *IEA total oil stocks, end-January 2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/iea-total-oil-stocks-end-january-2025, Licence: CC BY 4.0
+
+IEA (2025), *IEA total oil stocks, end-January 2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/iea-total-oil-stocks-end-january-2025, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-15,9,"IEA total oil stocks, end-January 2025 – Charts – Data & Statistics - IEA",website,0.01810393973,43,155,162.7368421
+https://www.iea.org/data-and-statistics/data-product/oil-information,false,"This is a data product description, not a news article.",Oil Information - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Oil Information*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/oil-information, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The Oil Information data service contains time series of oil data for 38 OECD countries and 14 European non-OECD countries from 1960 to 2023. Country aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe, IEA Total, EU27 (excluding the United Kingdom) and EU28 are also included.
+
+Statistics are available for detailed supply/demand balances, end-use consumption, trade by origin and destination as well as for stock levels and stock changes. Annual Oil Statistics (AOS) contains data in thousand tonnes for crude oil, NGL, and 17 petroleum products.
+
+Some major series for oil demand and supply for the world and regional aggregates are also included up to 2023 based on preliminary data.
+
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.**
+
+**Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+
+The IEA reserves the right to check the customer's compliance with the **terms and conditions****.**
+
+### OECD and selected countries crude supply
+
+Information is provided in the form of supply and demand balances, presenting indigenous production, imports, exports, stock changes and refinery intake for 38 OECD countries, 14 European non-OECD countries and 7 regional aggregates for years 1960-2023 (unless otherwise specified – see documentation). Data are in kilotonnes. ZIP files contain data in fixed-width TXT format.
+
+### OECD and selected countries product supply and consumption
+
+Information is provided in the form of supply and demand balances, presenting refinery gross output, recycled products, imports, exports, transfers, stock changes, international marine bunkers and gross deliveries for 38 OECD countries, 14 European non-OECD countries and 7 regional aggregates for years 1960-2023 (unless otherwise specified – see documentation). In addition, the table includes data on inland deliveries by sector: transformation, energy, transport, industry and other sectors, as well as the non-energy use. Data are in kilotonnes. ZIP files contain data in fixed-width TXT format.
+
+### OECD and selected countries imports and exports
+
+Information on 38 OECD Member countries’, 14 European non-OECD countries’ and 7 regional aggregates’ imports from 170 origins and exports to 168 destinations for 24 products. This includes crude oil, NGLs, motor gasoline, gas/diesel oil, residual fuel oil and other refined products. Data are in kilotonnes. ZIP files contain data in fixed-width TXT format.
+
+### OECD and selected countries conversion factors
+
+This table includes the average conversion factors from tonnes to barrels, for the 38 OECD countries and 14 European non-OECD countries and for 24 products. ZIP files contain data in fixed-width TXT format.
+
+### World oil statistics
+
+Information is provided on crude oil and NGL production, refinery output, total trade and oil demand for the World, in kilotonnes and in kilobarrels per day, for 153 countries and 25 regional aggregates for years 1971-2022 and 2023 provisional production and demand data. ZIP files contain data in fixed-width TXT format.
+
+The service is updated twice a year: in April with complete data up to year-2 and in July/August with additional provisional supply data for the year-1.
+
+-
+23/04/2025
+Latest
+April 2025 edition
+
+-
+26/07/2024
+Past
+July 2024 edition
+
+-
+17/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+17/04/2023
+Past
+Email error re: July 2022 edition - CORRIGENDUM
+
+-
+02/08/2022
+Past
+July 2022 edition - CORRIGENDUM
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+
+-
+23/04/2025
+Latest
+April 2025 edition
+
+-
+26/07/2024
+Past
+July 2024 edition
+
+-
+17/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+17/04/2023
+Past
+Email error re: July 2022 edition - CORRIGENDUM
+
+-
+02/08/2022
+Past
+July 2022 edition - CORRIGENDUM
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+27/07/2021
+Past
+July 2021 edition
+
+-
+29/04/2021
+Past
+April 2021 edition
+
+
+In January 2025, IEA changed its primary data sharing platform from Beyond 2020 (IVT files) to .Stat Data Explorer. The datasets in .Stat Data Explorer include different short names than the IVT and TXT files to improve harmonization across IEA datasets. The database documentation has been revised accordingly. The mapping between the old and new codes is available in the CSV file.
+
+## Oil
+
+Global oil demand rebounded in 2021 from its Covid-induced historic decline and while demand is set to keep increasing in the immediate years, its longer-term outlook is uncertain because of challenges from alternative fuels and changing behaviour of drivers and commuters.",www.iea.org,2025-04-23,1,Oil Information - Data product  - IEA,website,0.03526461801,107,189,162.7368421
+https://www.iea.org/events/electricity-security-advisory-board-2024,false,Reports on a specific event (Electricity Security Advisory Board 2024 meeting) with factual details and key takeaways.,Electricity Security Advisory Board 2024 - Event - IEA,Electricity Security Advisory Board 2024 - Event listed by the International Energy Agency,"#### About the workshop
+
+The meeting, hosted by the International Energy Agency (IEA), brought together key stakeholders in the energy sector to discuss emerging challenges and priorities in electricity security. It was opened by the IEA’s Director for Energy Markets and Security, Keisuke Sadamori. The IEA provided an overview of its recent activities and developments in the field of electricity security, with particular emphasis on the report Integrating Solar and Wind – Global Experience and Emerging Challenges, released on 18th September 2024.
+
+The remainder of the event was composed of two roundtable discussions, with introductory interventions by the following distinguished speakers:
+
+- Tatsuya Shinkawa, Secretary General, Electricity and Gas Market Surveillance Commission, Ministry of Economy, Trade and Industry (METI), Japan
+- Mechthild Wörsdörfer, Deputy Director General for Energy, European Commission
+- Sonya Twohig, Secretary-General, European Network of Transmission System Operators for Electricity (ENTSO-E)
+- Angela Livino, Special Advisor to the Executive Secretary, Latin American Energy Organization (OLADE) • Willie L. Philips, Chair of US Federal Energy Regulatory Commission (FERC)
+- Anna Collyer, Chair, Australian Energy Market Commission (AEMC)
+- Eleanor Warburton, Director for Energy Systems Design and Development, Office of Gas and Electricity Markets (Ofgem)
+- Boniface Kinyanjui, Chief Engineer Generation Planning, Kenya Power and Lighting Company (KPLC)
+
+Participants from various regions recognised common challenges in maintaining electricity security and supply. There was an acknowledgement of the need to rethink the definition of electricity security, encompassing not just the availability of supply but also its affordability. In this context, markets and policies must evolve to enable renewable integration, to keep pace with technological advances and the evolving role of conventional power plants, and to ensure that the right services (including flexibility and stability) are procured to maintain secure supply. Discussions also focused on the increasing importance of regional integration to ensure electricity security across borders, and the critical role of cooperation between governments and power sector stakeholders in maintaining system resilience.
+
+Through this meeting, the IEA reaffirmed its commitment to advancing the understanding and definition of electricity security and emphasised the ongoing role of power markets in ensuring a secure and resilient energy future. Participants encouraged the IEA to continue work in these areas that remain essential to support the transition to more sustainable and integrated energy systems.",www.iea.org,2025-04-24,0,Electricity Security Advisory Board 2024 - Event - IEA,website,0.02890954088,45,169,162.7368421
+https://www.iea.org/data-and-statistics/charts/number-of-known-start-ups-in-the-areas-of-battery-mineral-diversification-energy-and-artificial-intelligence-and-co2-removal-2015-2024,false,"This is a chart from the IEA, not a news article.","Number of known start-ups in the areas of battery mineral diversification, energy and artificial intelligence, and CO2 removal, 2015-2024 – Charts – Data & Statistics - IEA","Number of known start-ups in the areas of battery mineral diversification, energy and artificial intelligence, and CO2 removal, 2015-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Number of known start-ups in the areas of battery mineral diversification, energy and artificial intelligence, and CO2 removal, 2015-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/number-of-known-start-ups-in-the-areas-of-battery-mineral-diversification-energy-and-artificial-intelligence-and-co2-removal-2015-2024, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Number of known start-ups in the areas of battery mineral diversification, energy and artificial intelligence, and CO2 removal, 2015-2024 – Charts – Data & Statistics - IEA",website,0.01607576156,44,160,162.7368421
+https://www.iea.org/data-and-statistics/charts/increase-in-power-transformer-order-backlog-in-selected-manufacturing-companies-2020-2024,false,"This is a chart from the IEA, not a news article.","Increase in power transformer order backlog in selected manufacturing companies, 2020-2024 – Charts – Data & Statistics - IEA","Increase in power transformer order backlog in selected manufacturing companies, 2020-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Increase in power transformer order backlog in selected manufacturing companies, 2020-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/increase-in-power-transformer-order-backlog-in-selected-manufacturing-companies-2020-2024, Licence: CC BY 4.0",www.iea.org,2025-04-02,22,"Increase in power transformer order backlog in selected manufacturing companies, 2020-2024 – Charts – Data & Statistics - IEA",website,0.01965835708,44,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-energy-sector-co2-emissions-and-cop28-pathway-2030,false,"The content is a chart and data from the International Energy Agency, not a news article.","Global energy sector CO2 emissions and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global energy sector CO2 emissions and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global energy sector CO2 emissions and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-energy-sector-co2-emissions-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global energy sector CO2 emissions and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-energy-sector-co2-emissions-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global energy sector CO2 emissions and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01860064997,43,155,162.7368421
+https://www.iea.org/events/mapping-the-energy-security-landscape-defining-a-holistic-approach,false,"This is an event listing, not a news article",Mapping the Energy Security Landscape – Defining a Holistic Approach - Event - IEA,Mapping the Energy Security Landscape – Defining a Holistic Approach - Event listed by the International Energy Agency,"- 10:30-11:15
+**Panel 1: A Whole-of-System Approach – Addressing the Energy Trilemma** - 11:15-12:00
+**Panel 2: Integrating Energy Security within a Broader Security Framework**
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-24,0,Mapping the Energy Security Landscape – Defining a Holistic Approach - Event - IEA,website,0.0189601558,41,157,162.7368421
+https://www.iea.org/data-and-statistics/charts/potential-energy-savings-by-sector-in-the-widespread-adoption-case-2035,false,"This is a chart and data from the International Energy Agency, not a news article.","Potential energy savings by sector in the Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA","Potential energy savings by sector in the Widespread Adoption Case, 2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Potential energy savings by sector in the Widespread Adoption Case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/potential-energy-savings-by-sector-in-the-widespread-adoption-case-2035, Licence: CC BY 4.0
+
+IEA (2025), *Potential energy savings by sector in the Widespread Adoption Case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/potential-energy-savings-by-sector-in-the-widespread-adoption-case-2035, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-01,23,"Potential energy savings by sector in the Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA",website,0.01506895001,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-by-sensitivity-case-2020-2035,false,"This is a chart from the IEA, not a news article.","Global data centre electricity consumption by sensitivity case, 2020-2035 – Charts – Data & Statistics - IEA","Global data centre electricity consumption by sensitivity case, 2020-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global data centre electricity consumption by sensitivity case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-by-sensitivity-case-2020-2035, Licence: CC BY 4.0",www.iea.org,2025-04-01,23,"Global data centre electricity consumption by sensitivity case, 2020-2035 – Charts – Data & Statistics - IEA",website,0.01881732683,43,156,162.7368421
+https://www.iea.org/regions/africa,false,"This is an informational page about energy in Africa, not a news article reporting a specific event.",Africa – Countries & Regions - IEA,"Explore and compare energy data, analysis, news and events for Africa","#### Energy system of Africa
+
+Africa – which will be home to one-fifth of the world’s population by 2030 – is set to play an increasingly important role in the global energy ecosystem. Across the region, demand for energy is growing, but modern energy use per capita remains among the lowest in the world, despite ample energy resources across the continent. Africa accounts for just 6% of global energy use and less than 3% of global energy-related carbon dioxide (CO2) emissions.
+
+Boosting access to secure and sustainable energy in Africa remains essential. More than 600 million people on the continent currently live without access to electricity – and nearly 1 billion do not have access to clean cooking supplies.
+
+Supporting these ambitions will require a step-change in financing, including from the international community and the private sector. To achieve Africa’s development goals, as well as energy access and climate objectives, energy spending on the continent needs to more than double by 2030, with more than two-thirds going to clean energy.
+
+## Policies
+
+### Africa Energy Outlook 2022
+
+The Africa Energy Outlook 2022 is a new special report from the International Energy Agency’s World Energy Outlook series. It explores pathways for Africa’s energy system to evolve toward achieving all African development goals, including universal access to modern and affordable energy services by 2030 and nationally determined contributions.",www.iea.org,2025-04-14,10,Africa – Countries & Regions - IEA,website,0.02434506975,91,243,162.7368421
+https://www.iea.org/events/launch-of-the-kenya-energy-policy-review-2024,false,Reports on a specific event (launch of the Kenya Energy Policy Review 2024) with factual information and news-style reporting.,Launch of the Kenya Energy Policy Review 2024 - Event - IEA,Launch of the Kenya Energy Policy Review 2024 - Event listed by the International Energy Agency,"#### Background Information
+
+The International Energy Agency (IEA) is pleased to launch the Energy Policy Review of Kenya, in collaboration with Kenya’s Ministry of Energy and Petroleum (MoEP). The report will be launched at a special event in Nairobi, Kenya, officiated by **Hon. J. Opiyo Wandayi, Kenya’s Minister of Energy and Petroleum, alongside Mary Burce Warlick, IEA Deputy Executive Director.**
+
+The event will include a presentation of the main findings of the report by IEA Africa Programme Manager Syrine El Abed. As part of the event programme, two roundtables discussion will be held, focusing on financing access to electricity through decentralised solutions and the role of innovation in reaching the country’s energy objectives.
+
+Participants include government representatives, non-government energy stakeholders, and diplomatic representation from IEA member countries.
+
+#### About the Kenya Energy Policy Review
+
+Government action is pivotal in building secure, inclusive and sustainable energy systems. Energy policy is critical not just for the energy sector but also for meeting environmental, economic and social goals. Governments need to respond to national specific needs, adapt to regional contexts, and help address global challenges. In this context, the International Energy Agency (IEA) conducts Energy Policy Reviews to support governments in developing more impactful energy and climate policies.
+
+This Energy Policy Review of Kenya was prepared in collaboration between the government of Kenya and the IEA, whose strong partnership achieved an important milestone in 2023 when Kenya joined the IEA family as an Association country.
+
+The review leverages the IEA’s extensive knowledge and the inputs of expert peers from IEA member countries to assess Kenya’s most pressing energy challenges and provide recommendations backed by international best practices, especially as Kenya revises its 2018 Energy Policy to adapt it to current energy trends and needs.
+
+The report highlights Kenya’s leadership in areas such as promoting universal access to modern energy and developing its renewable energy capacity, especially geothermal. It also encourages the exchange of best practices among countries to foster learning and strengthen political will for a sustainable and affordable clean energy future.",www.iea.org,2025-04-24,0,Launch of the Kenya Energy Policy Review 2024 - Event - IEA,website,0.0276865835,48,164,162.7368421
+https://www.iea.org/data-and-statistics/data-product/electricity-information,false,"This is a data product description and information, not a news article.",Electricity Information - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Electricity Information*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/electricity-information, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The Electricity Information data service contains time series of electricity and heat data for 38 OECD countries and 14 non-OECD countries, from 1960 to year-2 unless otherwise specified. Regional aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe, IEA Total, EU27 and EU28 are also included.
+
+Annual statistics are available for detailed supply/demand balances, end-use consumption, electricity trade by partner country, specific autoproducer electricity and heat consumption data, as well as electricity generation capacity and capacity factors by generation type.
+
+The release of monthly electricity statistics as part of the Electricity Information data service is discontinued. All monthly electricity statistics can be accessed for free on the IEA Website: https://www.iea.org/data-and-statistics/data-product/monthly-electricity-statistics.
+
+The data are updated twice a year: in April with complete data up to year-2 and in July with additional provisional supply data for OECD countries for the year-1.
+
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.****Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+
+The IEA reserves the right to check the customer's compliance with the **terms and conditions****.**
+
+-
+### Electricity/heat supply and consumption, OECD and selected countries
+
+1 files
+
+-
+### Electricity and heat generation, OECD and selected countries
+
+1 files
+
+-
+### Net electricity and heat production by autoproducers, OECD and selected countries
+
+1 files
+
+-
+### Net electrical capacity, OECD and selected countries
+
+1 files
+
+-
+### Electricity imports by partner, OECD and selected countries
+
+1 files
+
+-
+### Electricity exports by partner, OECD and selected countries
+
+1 files
+
+-
+### World electricity/heat supply and consumption
+
+1 files
+
+
+### Electricity/heat supply and consumption, OECD and selected countries
+
+This file shows national electricity and heat balances (55 flows). It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates. Data are in GWh and TJ.
+
+### Electricity and heat generation, OECD and selected countries
+
+This file shows the gross electricity and heat production by fuel and plant types (66 product categories and 7 plant types). It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates. Data are in GWh, TJ and kt. ZIP file contains data in fixed-width TXT format.
+
+### Net electricity and heat production by autoproducers, OECD and selected countries
+
+This file shows the net electricity and heat production by autoproducers in all plants, in 40 sectors. It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates. Data are in GWh and TJ, and begin in 1974.
+
+### Net electrical capacity, OECD and selected countries
+
+This file shows the net electrical capacity by type of generation and fuel category (30 sources), in MWe. It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates.
+
+### Electricity imports by partner, OECD and selected countries
+
+This file shows the electricity imports by origin (58 countries of origin). It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates. Data are in GWh.
+
+### Electricity exports by partner, OECD and selected countries
+
+This file shows the electricity exports by destination (60 destination countries). It contains 38 OECD countries, 14 non-OECD countries, and 7 aggregates. Data are in GWh.
+
+### World electricity/heat supply and consumption
+
+This file shows a reduced electricity and heat balance (8 flows). It contains 152 countries and 24 aggregates. Data are in GWh and TJ.
+
+The service is updated twice a year: in April with complete data up to year-2 and in July with additional provisional supply data for OECD countries for the year-1.
+
+-
+22/04/2025
+Latest
+April 2025 edition
+
+-
+22/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+19/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+29/07/2021
+Past
+July 2021 edition
+
+
+-
+22/04/2025
+Latest
+April 2025 edition
+
+-
+22/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+19/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+29/07/2021
+Past
+July 2021 edition
+
+-
+29/04/2021
+Past
+April 2021 update
+
+
+Expanded product description and complete database documentation. In January 2025, IEA changed its primary data sharing platform from Beyond 2020 (IVT files) to .Stat Data Explorer. The datasets in .Stat Data Explorer include different short names than the IVT and TXT files to improve harmonization across IEA datasets. The database documentation has been revised accordingly. The mapping between the old and new codes is available in the CSV file.
+
+## Electricity
+
+Worldwide efforts to address climate change is leading to the rapid electrification of numerous end-users from transport to industry, driving a massive increase in power demand as well as the need to generate as much of it as possible from renewable sources. The result is a dramatic transformation of power systems globally.",www.iea.org,2025-04-22,2,Electricity Information - Data product  - IEA,website,0.03590039783,110,195,162.7368421
+https://www.iea.org/data-and-statistics/charts/end-user-power-supply-interruption-indicators-by-region-2016-2020-average,false,"This is a chart with data, not a news article.","End-user power supply interruption indicators by region, 2016-2020 average – Charts – Data & Statistics - IEA","End-user power supply interruption indicators by region, 2016-2020 average - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *End-user power supply interruption indicators by region, 2016-2020 average*, IEA, Paris https://www.iea.org/data-and-statistics/charts/end-user-power-supply-interruption-indicators-by-region-2016-2020-average, Licence: CC BY 4.0",www.iea.org,2025-04-09,15,"End-user power supply interruption indicators by region, 2016-2020 average – Charts – Data & Statistics - IEA",website,0.01732523724,45,158,162.7368421
+https://www.iea.org/data-and-statistics/charts/energy-patenting-of-the-five-countries-with-the-most-applications-2015-2022,false,"This is a chart from the IEA, not a news article.","Energy patenting of the five countries with the most applications, 2015-2022 – Charts – Data & Statistics - IEA","Energy patenting of the five countries with the most applications, 2015-2022 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Energy patenting of the five countries with the most applications, 2015-2022*, IEA, Paris https://www.iea.org/data-and-statistics/charts/energy-patenting-of-the-five-countries-with-the-most-applications-2015-2022, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Energy patenting of the five countries with the most applications, 2015-2022 – Charts – Data & Statistics - IEA",website,0.01525222842,43,157,162.7368421
+https://www.iea.org/countries/germany,false,"This is an informational report about Germany's energy policies, not a news article reporting a specific event.",Germany - Countries & Regions - IEA,"In late 2010, Germany initiated the Energiewende, a set of policy measures aiming to a low-carbon, nuclear-free transition of the national economy. The country implemented a new strategy for an energy pathway to 2050, and accelerated the phase-out of nucl","#### Energy system of Germany
+
+## Policies
+
+-
+As energy prices have risen in recent years, the argument that energy transitions undermine affordability and competitiveness has gained traction in the German public debate. In reality, however, there is an increased urgency for an energy transition, not only to address the climate imperative. Notably, Russia’s invasion of Ukraine and the ensuing energy crisis served as stark reminders of risks related to fossil fuel dependency. At the same time, the energy transition also provides an opportunity for German industry to gain competitive advantages in the clean energy industries of the future. Toward this end, amid the 2022/23 energy crisis, the German government correctly recognised that an acceleration of the energy transition offers the best longer term opportunity to regain competitiveness while bolstering energy security and keeping energy costs low. A number of strategies have been put in place to advance the energy transition, including plans to decarbonise the heating sector, expand renewable generation capacity, establish a national carbon pricing system and accelerate hydrogen development. The next stage of Germany’s energy transition will be to support affordable electrification, underpinned by sectoral roadmaps that also clarify technological alternatives where electrification is not feasible. To realise the tremendous opportunities that the energy transition will bring Germany, continuity in the policy and regulatory environment will be crucial to providing a stable, long-term investment environment. The government should continue to progress the future electricity market design proposals and ensure that there is a clear and stable investment framework for renewable electricity generation and supporting technologies as coal is phased out over the coming years. Likewise, long-term stability in funding and price signals will also be necessary to support certain technologies, including heat pumps, district heating and electric vehicles. Germany should also ensure sufficient, strong backing to energy-related research and innovation to maximise opportunities for industrial competitive advantages. Clear and transparent communication on the costs, benefits and time frames of the energy transition will also help ensure public support for the energy transition and the policies that support it.
+
+-
+Germany’s transport sector is a clear sectoral laggard from an emissions reduction perspective. To reduce emissions in line with climate targets, the strong dominance of oil will need to be drastically cut by a range of policy measures. To start, Germany should significantly ramp up efforts to upgrade rail and public transport infrastructure to support modal shifts away from the heavy reliance on road transport, which accounts for nearly 95% of domestic transport emissions. This should be supported by long-term and stable funding packages.
+
+In the road transport segment, EVs are expected to play the largest role in decarbonisation. The government concludes that to meet the sector’s climate target, basically all new cars should be electric by 2030. However, Germany removed its previous purchase incentives for EVs at the end of 2023, following the court ruling on KTF funding, and EV sales have recently slowed down. The government should provide alternative long-term budget-neutral measures to accelerate EV uptake, for example, a bonus-malus tax structure for vehicle purchases that incentivise sales of low-emissions alternatives over fossil fuel vehicles. New measures should target not only privately purchased cars, but also leasing and company cars, which account for the majority of cars in the German market. EV sales should be complemented by faster deployment of charging infrastructure, building off the Charging Infrastructure Master Plan (and ensure sufficient planning co-ordination with the electricity system). Germany should also explore options to increase the role of sustainable biofuels in transport. While its GHG quota policy is an effective way to increase the share of renewables in transport fuels, the government should ensure even treatment of compliance options. More specifically, it should increase transparency around the rationale for multipliers or consider alternative options such as linking support to consistent, third-party certified GHG life cycle assessments of different types of renewable fuels. More broadly, the transport sector would also benefit from closer co‑ordination across ministries with jurisdiction in this area, complemented by stable financial support.
+
+-
+Natural gas still retains a large role in Germany’s energy system, accounting for roughly a third of final energy consumption, with large shares in the electricity, industry and buildings sectors. However, Russia’s invasion of Ukraine and the ensuing energy crisis in Europe highlighted the considerable risks that stem from natural gas import dependency. Even with more import diversification through LNG, Germany still remains exposed to high natural gas prices amid periods of tight global supply. In line with emissions targets, the government’s gas diversification strategy was based on the ability to convert LNG import terminals to receive hydrogen down the road.
+
+Germany could benefit from a broader strategy on the role of natural gas in the energy transition, including time frames and expected prices, to underpin its policies supporting the development of renewable energy. Such a strategy should also address the financial impacts of decommissioning natural gas infrastructure that cannot efficiently be repurposed, to avoid such impacts from creating the wrong incentives for future-proof investments.
+
+On the demand side, while Germany has recently developed a clear roadmap to wind down natural gas dependency in its buildings sector through heat pumps and district heating, the industry and power sectors still face uncertainty on the role of natural gas through the energy transition. The industry sector, in particular, is facing growing threats to competitiveness, in part stemming from high natural gas costs. A more concerted effort to promote energy efficiency and electrification (see the recommendation on lowering electricity prices) in the short term, along with increasing the penetration of hydrogen and CCUS in the longer term, represent viable pathways, but at present, the continued dependency on natural gas remains without a clear end in sight (though the EU ETS will erode its role over time). Additional clarification on the natural gas exit ramp for the industry sector, including time frames, would provide industry with the certainty needed to make future-proof investments, including in required import infrastructure (for both natural gas and hydrogen) and industrial clusters.
+
+In the power sector, unlike coal, Germany does not have a discrete policy or roadmap to exit from natural gas generation, though the target of 100% fossil-free generation by 2035 suggests that the exit will need to take place over the coming decade. The EU ETS will be the primary driver for declining natural gas generation. At the same time, these plant closures (alongside rising demand) are raising concerns about generation adequacy. The government’s previously planned Power Plant Strategy attempted to address this issue by tendering 12.5 GW of new natural gas-fired power plant capacity that could later run on hydrogen. In this way, the construction of new hydrogen-ready gas-fired capacity could avoid a fossil fuel lock-in that is not at odds with the electricity generation target, as long as the fuel switch takes place on time. This indicates that hydrogen will play a role in Germany's future power system but clarification is needed to what extent, given other competing uses in the next ten years, raising some questions around the viability of hydrogen-ready gas plants. Moreover, a broader look at adequacy is needed to include other flexibility options such as industrial demand response, storage and interconnections (see recommendations on electricity), which may displace the need for additional generation capacity. While gas plants might very well continue to play a role in grid balancing beyond the 2035 time frame, investors need more long-term clarity on the future role of natural gas in the electricity mix. With this in mind, the government should move ahead with the future electricity market design proposals, including a capacity mechanism, and explain how these planned capacity auctions might impact the need for additional dispatchable generation capacity (see the electricity section for more details).
+
+-
+German consumers face among the highest electricity prices in Europe. Already, the government has taken a significant and welcome step toward alleviating prices by removing the EEG surcharge. Energy-intensive industrial consumers also receive various forms of relief and compensation for electricity prices. Nonetheless, high prices persist across all consumer segments. Not only do high electricity prices impact affordability and competitiveness, but they also serve as a major obstacle for the electrification needed to realise energy transition goals. To start, the government could consider lowering taxes on final electricity prices to support affordability, competitiveness and electrification outcomes.
+
+Moreover, compared to other countries, Germany faces relatively high grid fees. This is partly due to legacy costs of past grid expansion investments to accommodate the shifts in power generation that the country has experienced. On top of this, regional imbalances and still insufficient grid capacity create large inefficiencies and hefty congestion management costs that are also reflected in grid fees. Moreover, as Germany looks to a massive new expansion of both the transmission (including to accommodate offshore wind) and distribution grids, over EUR 400 billion in new costs will have to be socialis",www.iea.org,2025-04-07,17,Germany - Countries & Regions - IEA,website,0.07962567253,103,212,162.7368421
+https://www.iea.org/events/global-energy-review-2025,false,Reports on a specific event (Global Energy Review 2025) with factual information.,Global Energy Review 2025 - Event - IEA,Global Energy Review 2025 - Event listed by the International Energy Agency,"#### Background information
+
+The *Global Energy Review *is the first global assessment of the trends that took place in 2024 across the entire energy sector, covering all the major fuels and technologies and all major regions and countries. It combines the latest available data with IEA analysis and insights, providing a full picture of the global energy landscape.
+
+The report explores recent developments in energy demand and supply across oil, natural gas, coal, renewables, nuclear power at both the global and country levels. It also reviews the latest changes in electricity demand and generation, as well as the pace of adoption of energy technologies such as electric cars and heat pumps. Additionally, it provides the latest data and analysis of global energy-related carbon dioxide (CO2) emissions.",www.iea.org,2025-04-24,0,Global Energy Review 2025 - Event - IEA,website,0.02166788125,43,162,162.7368421
+https://www.iea.org/data-and-statistics/charts/share-of-ai-in-venture-capital-funding-by-sector-2013-2024,false,"This is a chart and data from IEA, not a news article.","Share of AI in venture capital funding by sector, 2013-2024 – Charts – Data & Statistics - IEA","Share of AI in venture capital funding by sector, 2013-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Share of AI in venture capital funding by sector, 2013-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-ai-in-venture-capital-funding-by-sector-2013-2024, Licence: CC BY 4.0
+
+IEA (2025), *Share of AI in venture capital funding by sector, 2013-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-ai-in-venture-capital-funding-by-sector-2013-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-03,21,"Share of AI in venture capital funding by sector, 2013-2024 – Charts – Data & Statistics - IEA",website,0.01889479391,43,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-complete,false,"This is a data product description, not a news article.",Monthly Oil Data Service (MODS) Complete - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Monthly Oil Data Service (MODS) Complete*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-complete, Licence: Terms of Use for Non-CC Material
+
+### Supply
+
+Monthly, quarterly, and annual supply for crude, NGL, and non-conventional oils in individual OECD and Non-OECD countries with aggregates shown for the three OECD regions, North America, Europe and Pacific. Data are in thousand barrels per day, and include 6-18 month forecasts.
+
+### Demand
+
+Monthly, quarterly, and annual demand data for ten products in individual OECD countries, and aggregated by OECD region; quarterly and annual demand for Non-OECD countries. Non-OECD dataset starts in 1991. Both datasets are in thousand barrels per day and include 6-18 month forecasts.
+
+### Summary Supply and Demand
+
+### Balances
+
+Monthly supply and demand balances for individual OECD countries, presenting indigenous production, imports, exports, stock changes, refinery intake and output, international marine bunkers and deliveries for inland consumption for 20 products. Data are in thousand metric tons.
+
+### Stocks
+
+Comprehensive monthly coverage of industry and government-controlled stock data in individual OECD countries and for the three regions. Covers crude oil, NGL and feedstocks, motor gasoline, middle distillates and residual fuel oil. Data are in thousand barrels. Historical monthly data back to January 1988, data from 1984 to 1987 are available on a quarterly basis.
+
+### Trade
+
+Monthly quarterly and annual supply for crude, NGL, and non-conventional oils in individual OECD and Non-OECD countries with aggregates shown for the three OECD regions, North America, Europe and Pacific. Data are in thousand barrels per day, and include 6-18 month forecasts.
+
+### Field-by-Field Supply
+
+Monthly, quarterly and annual production data, starting in 1994 and including the six-eighteen month outlook period covered in the Oil Market Report, with forecasts for major fields, and production streams in nearly one hundred OECD and non-OECD countries. Data are reported in thousand barrels per day (kb/d).
+
+### Refinery Throughput
+
+Monthly, quarterly and annual assessments of total refinery throughputs for total OECD and total non-OECD regions. This file includes crude and condensate use in crude distillation units and condensate splitters with time series from the beginning of 2005 and up to most current MODS data month. Data are reported in thousand barrels per day (kb/d).
+
+Released each month on the same day as the Oil Market Report at 10 am Paris time.
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+-
+15/04/2025
+Latest
+April 2025
+
+-
+13/03/2025
+Past
+March 2025
+
+-
+13/02/2025
+Past
+February 2025
+
+-
+15/01/2025
+Past
+January 2025
+
+-
+12/12/2024
+Past
+December 2024
+
+-
+14/11/2024
+Past
+November 2024
+
+-
+15/10/2024
+Past
+October 2024
+
+-
+12/09/2024
+Past
+September 2024
+
+-
+12/09/2024
+Past
+September 2024 - Update
+
+-
+13/08/2024
+Past
+August 2024
+
+-
+11/07/2024
+Past
+July 2024
+
+-
+14/06/2024
+Past
+June 2024 - updated_v3
+
+-
+12/06/2024
+Past
+June 2024
+
+-
+12/06/2024
+Past
+June 2024 - updated
+
+-
+12/06/2024
+Past
+June 2024 - updated_v2
+
+-
+15/05/2024
+Past
+May 2024
+
+-
+15/05/2024
+Past
+May 2024 - updated
+
+-
+12/04/2024
+Past
+April 2024
+
+-
+14/03/2024
+Past
+March 2024
+
+-
+15/02/2024
+Past
+February 2024
+
+-
+18/01/2024
+Past
+January 2024
+
+-
+14/12/2023
+Past
+December 2023
+
+-
+14/11/2023
+Past
+November 2023
+
+-
+12/10/2023
+Past
+October 2023
+
+-
+13/09/2023
+Past
+September 2023
+
+-
+11/08/2023
+Past
+August 2023
+
+-
+13/07/2023
+Past
+July 2023
+
+-
+14/06/2023
+Past
+June 2023
+
+-
+16/05/2023
+Past
+May 2023
+
+-
+14/04/2023
+Past
+April 2023
+
+-
+15/03/2023
+Past
+March 2023
+
+-
+15/02/2023
+Past
+February 2023
+
+-
+18/01/2023
+Past
+January 2023
+
+-
+14/12/2022
+Past
+December 2022
+
+-
+15/11/2022
+Past
+November 2022
+
+-
+13/10/2022
+Past
+October 2022
+
+-
+14/09/2022
+Past
+September 2022
+
+-
+11/08/2022
+Past
+August 2022
+
+-
+13/07/2022
+Past
+July 2022
+
+-
+15/06/2022
+Past
+June 2022
+
+-
+12/05/2022
+Past
+May 2022
+
+-
+13/04/2022
+Past
+April 2022
+
+-
+16/03/2022
+Past
+March 2022
+
+-
+11/02/2022
+Past
+February 2022
+
+-
+19/01/2022
+Past
+January 2022
+
+-
+14/12/2021
+Past
+December 2021
+
+-
+16/11/2021
+Past
+November 2021
+
+-
+14/10/2021
+Past
+October 2021
+
+-
+14/09/2021
+Past
+September 2021
+
+-
+12/08/2021
+Past
+August 2021
+
+-
+13/07/2021
+Past
+July 2021
+
+-
+11/06/2021
+Past
+June 2021
+
+-
+12/05/2021
+Past
+May 2021
+
+-
+14/04/2021
+Past
+April 2021
+
+
+## Oil
+
+Global oil demand rebounded in 2021 from its Covid-induced historic decline and while demand is set to keep increasing in the immediate years, its longer-term outlook is uncertain because of challenges from alternative fuels and changing behaviour of drivers and commuters.",www.iea.org,2025-04-15,9,Monthly Oil Data Service (MODS) Complete - Data product  - IEA,website,0.0285401129,147,219,162.7368421
+https://www.iea.org/data-and-statistics/charts/notable-ai-model-training-compute-2014-2024,false,"This is a chart and data from IEA, not a news article.","Notable AI model training compute, 2014-2024 – Charts – Data & Statistics - IEA","Notable AI model training compute, 2014-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Notable AI model training compute, 2014-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/notable-ai-model-training-compute-2014-2024, Licence: CC BY 4.0
+
+IEA (2025), *Notable AI model training compute, 2014-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/notable-ai-model-training-compute-2014-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-31,24,"Notable AI model training compute, 2014-2024 – Charts – Data & Statistics - IEA",website,0.01902889147,44,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/electricity-generation-for-data-centres-by-fuel-in-the-united-states-base-case-2020-2035,false,"This is a chart from the IEA, not a news article.","Electricity generation for data centres by fuel in the United States, Base Case, 2020-2035 – Charts – Data & Statistics - IEA","Electricity generation for data centres by fuel in the United States, Base Case, 2020-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Electricity generation for data centres by fuel in the United States, Base Case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/electricity-generation-for-data-centres-by-fuel-in-the-united-states-base-case-2020-2035, Licence: CC BY 4.0",www.iea.org,2025-04-04,20,"Electricity generation for data centres by fuel in the United States, Base Case, 2020-2035 – Charts – Data & Statistics - IEA",website,0.01909333293,43,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/natural-gas-information,false,"This is a data product description, not a news article.",Natural Gas Information - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Natural Gas Information*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/natural-gas-information, Licence: Terms of Use for Non-CC Material
+
+#### Overview
+
+The Natural Gas Information data service contains time series of annual gas data for both OECD and non-OECD countries from 1960 to 2023. Country aggregates for OECD, IEA, and regional totals are included.
+
+In the OECD files, there are complete supply and demand balances and breakdown of trade by origin/destination. In the World files, there are data on production, total imports and exports, gross inland consumption, and breakdown of imports by origin.
+
+**Important licence information**
+
+**Single user, multi-user or Enterprise?**
+
+Limited user licences (1 user, 5 users and 10 users) are appropriate as long as only the corresponding number of users can access *or view *the data.
+
+If more than 10 users need to access or view the data, you should purchase an Enterprise licence. If these users are in different locations or part of a subsidiary or affiliate, you should purchase a Global Enterprise licence.
+
+If you intend to put the data in a shared application, platform or system, you should purchase an Enterprise licence. A Global Enterprise licence is needed if users viewing or accessing the data/derived data are in different locations or part of a subsidiary or an affiliate.
+
+For more details, see our **terms and conditions****.**
+
+**Do I need a contract or permission?**
+
+If you are doing work for clients, i.e. third parties, you need to enter into a separate Agreement and pay a fee as this usage is not permitted under our standard terms and conditions.
+
+If you intend to use the data in any type of modelling for the purpose of creating derived data or derived products, and any services to distribute or display such derived products you need to sign an Agreement and pay a fee.
+
+If you intend to have such usage or any usage falling outside of our Terms and Conditions, please fill in this **questionnaire** and return to datasales@iea.org.
+
+
+The IEA reserves the right to check the customer's compliance with the **terms and conditions****.**
+
+### OECD and selected countries natural gas supply and consumption
+
+This file contains time series of gas data for 38 OECD countries and 14 European non-OECD countries from 1960 to 2023, with sectoral demand data being available for select countries. Country aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe, IEA Total, EU27, and EU28 are also included. Detailed supply data, end-use consumption by sector and stock levels are available. Data are in million cubic metres (Mm3) and Terajoule (TJ).
+
+### OECD and selected countries imports and exports
+
+These files contain time series of gas data for 38 OECD countries and 14 European non-OECD countries from 1960 to 2023. Country aggregates for OECD Total, OECD Americas, OECD Asia Oceania, OECD Europe, IEA Total, EU27, and EU28 are also included. Detailed data on trade by origin and destination are available. Data are available for total trade, pipeline trade, and LNG trade. Data are in million cubic metres (Mm3) and Terajoule (TJ).
+
+### World natural gas statistics
+
+This file contains time series from 1960 to 2023 for the World, 152 countries and additional regional aggregates on production, imports, exports, and gross inland consumption of natural gas. 2023 data are provisional and are estimated for non-OECD countries. Data are in million cubic metres (Mm3) and Terajoule (TJ).
+
+### World imports by origin
+
+This file contains time series for 1993 to 2023 for the World, 152 countries and additional regional aggregates on imports of natural gas by country of origin. 2023 data are provisional and are estimated for non-OECD countries. Data are available for total imports, pipeline imports, and LNG imports. Data are in million cubic metres (Mm3) and Terajoule (TJ).
+
+The service is updated twice a year: in April with complete data up to year-2 and in July with additional provisional supply data for the year-1.
+
+-
+22/04/2025
+Latest
+April 2025 edition
+
+-
+26/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+26/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+27/07/2021
+Past
+July 2021 edition
+
+
+-
+22/04/2025
+Latest
+April 2025 edition
+
+-
+26/07/2024
+Past
+July 2024 edition
+
+-
+16/04/2024
+Past
+April 2024 edition
+
+-
+27/07/2023
+Past
+July 2023 edition
+
+-
+18/04/2023
+Past
+April 2023 edition
+
+-
+26/07/2022
+Past
+July 2022 edition
+
+-
+20/05/2022
+Past
+May 2022 edition
+
+-
+27/07/2021
+Past
+July 2021 edition
+
+-
+29/04/2021
+Past
+April 2021 update
+
+
+In January 2025, IEA changed its primary data sharing platform from Beyond 2020 (IVT files) to .Stat Data Explorer. The datasets in .Stat Data Explorer include different short names than the IVT and TXT files to improve harmonization across IEA datasets. The database documentation has been revised accordingly. The mapping between the old and new codes is available in the CSV file.
+
+## Gas
+
+Natural gas now accounts for about a quarter of global electricity generation. While in the medium term it is seen playing a major role supporting a transition to net zero energy systems, its longer-term use is uncertain in a world dominated by non-emitting renewable energies.",www.iea.org,2025-04-22,2,Natural Gas Information - Data product  - IEA,website,0.03361423852,106,189,162.7368421
+https://www.iea.org/data-and-statistics/charts/share-of-global-population-with-access-to-electricity-and-clean-cooking-and-cop28-pathway-2030,false,"This is a chart from the International Energy Agency, not a news article.","Share of global population with access to electricity and clean cooking and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Share of global population with access to electricity and clean cooking and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Share of global population with access to electricity and clean cooking and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-global-population-with-access-to-electricity-and-clean-cooking-and-cop28-pathway-2030, Licence: CC BY 4.0",www.iea.org,2025-03-28,27,"Share of global population with access to electricity and clean cooking and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01909508534,43,156,162.7368421
+https://www.iea.org/events/clean-energy-transitions-programme-annual-report-2024,false,"Reports on the release of the Clean Energy Transitions Programme Annual Report 2024, a specific event.",Clean Energy Transitions Programme Annual Report 2024 - Event - IEA,Clean Energy Transitions Programme Annual Report 2024 - Event listed by the International Energy Agency,"#### Background information
+
+The Clean Energy Transitions Programme (CETP) is the International Energy Agency’s flagship initiative for accelerating clean energy transitions worldwide. Since its inception in 2017, the CETP has played a vital role in tackling the diverse challenges of energy transitions across the globe, fostering partnerships and providing tailored, actionable solutions. The programme is structured around three key pillars: directly supporting national transitions; strengthening multilateral coordination; and delivering global analysis to inform policy dialogue.
+
+With significant milestones achieved in 2024, the CETP has supported over 320 high-level meetings with policy makers, conducted 735 workshops and technical exchanges with over 12 000 participants, produced or enhanced over 200 reports, policy briefs and data products, and delivered 42 training events to almost 1 200 policy professionals. In Africa, the IEA helped secure USD 2.2 billion in funding through a landmark summit on access to clean cooking, while in Asia and Latin America, it helped countries such as Indonesia and Brazil to advance clean energy policies. In addition to supporting countries at the national level, the CETP contributed to global platforms such as the Conference of the Parties (COP) and the Group of 20 (G20), ensuring that clean energy goals are integrated into international dialogues. The impact of the CETP extends to critical areas like energy efficiency, critical minerals, climate resilience, mobilising investment and reducing methane emissions, which are central to the global energy transition.
+
+Through innovation and multilateral collaboration, the CETP exemplifies the IEA's strategy of promoting clean energy transitions that are not only secure and sustainable but also inclusive and affordable. It remains a cornerstone of global efforts to accelerate the clean energy transition, driving tangible, transformative change across the world.",www.iea.org,2025-04-24,0,Clean Energy Transitions Programme Annual Report 2024 - Event - IEA,website,0.02620399292,44,162,162.7368421
+https://www.iea.org/countries/kenya,false,"This is an informational page about Kenya's energy system, not a news article reporting a specific event.",Kenya - Countries & Regions - IEA,"Access to electricity has increased dramatically in Kenya over the past 20 years, reaching almost 3/4 of the population today. The Last Mile Connectivity Project of the Rural Electrification Authority aims to deliver universal access by 2022.","#### Energy system of Kenya
+
+## Policies
+
+-
+Developing clear, prioritised and well-co-ordinated implementation plans to deliver on Kenya’s overall strategy for modernising its energy sector, including the availability of a skilled workforce.
+
+-
+Enhancing inter-ministerial co-ordination to promote effective development of Kenya’s energy sector.
+
+-
+Maintaining and improving the timeliness, completeness and accuracy of national energy data, especially for demand-side data, including by aligning collection and reporting methodologies.
+
+-
+Modernising the national energy statistics system by establishing a data dashboard, including upgrading the data management infrastructure through a centralised data repository.",www.iea.org,2025-04-14,10,Kenya - Countries & Regions - IEA,website,0.02113072529,63,181,162.7368421
+https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-by-region-base-case-2020-2030,false,"This is a chart and data from the International Energy Agency, not a news article.","Data centre electricity consumption by region, Base Case, 2020-2030 – Charts – Data & Statistics - IEA","Data centre electricity consumption by region, Base Case, 2020-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Data centre electricity consumption by region, Base Case, 2020-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-by-region-base-case-2020-2030, Licence: CC BY 4.0
+
+IEA (2025), *Data centre electricity consumption by region, Base Case, 2020-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/data-centre-electricity-consumption-by-region-base-case-2020-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-10,14,"Data centre electricity consumption by region, Base Case, 2020-2030 – Charts – Data & Statistics - IEA",website,0.01875470293,43,156,162.7368421
+https://www.iea.org/news/new-episode-of-everything-energy-podcast-delves-into-the-huge-potential-of-geothermal-energy,true,Reports on a specific topic (geothermal energy) with a news-style format.,New episode of Everything Energy podcast delves into the huge potential of geothermal energy - News - IEA,New episode of Everything Energy podcast delves into the huge potential of geothermal energy - News from the International Energy Agency,"### The Future of Geothermal Energy
+
+Geothermal has been a part of energy systems for more than 100 years, but it has played a limited role on a global scale. Now, the geothermal industry is at a critical juncture.
+
+Geothermal has been a part of energy systems for more than 100 years, but it has played a limited role on a global scale. Now, the geothermal industry is at a critical juncture.
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-18,6,New episode of Everything Energy podcast delves into the huge potential of geothermal energy - News - IEA,website,0.02260849944,47,149,162.7368421
+https://www.iea.org/data-and-statistics/charts/co2-emissions-associated-with-electricity-generation-for-data-centres-by-case-2030,false,"This is a chart from the IEA, not a news article.","CO2 emissions associated with electricity generation for data centres by case, 2030 – Charts – Data & Statistics - IEA","CO2 emissions associated with electricity generation for data centres by case, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *CO2 emissions associated with electricity generation for data centres by case, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/co2-emissions-associated-with-electricity-generation-for-data-centres-by-case-2030, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"CO2 emissions associated with electricity generation for data centres by case, 2030 – Charts – Data & Statistics - IEA",website,0.01922988961,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-annual-investment-in-data-centres-base-case-2015-2030,false,"This is a chart from the International Energy Agency, not a news article.","Global annual investment in data centres, Base Case, 2015-2030 – Charts – Data & Statistics - IEA","Global annual investment in data centres, Base Case, 2015-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global annual investment in data centres, Base Case, 2015-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-annual-investment-in-data-centres-base-case-2015-2030, Licence: CC BY 4.0
+
+IEA (2025), *Global annual investment in data centres, Base Case, 2015-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-annual-investment-in-data-centres-base-case-2015-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-01,23,"Global annual investment in data centres, Base Case, 2015-2030 – Charts – Data & Statistics - IEA",website,0.01923135673,45,155,162.7368421
+https://www.iea.org/events/global-ev-outlook-2025-2,false,"This is an announcement of a report, not a news article reporting a specific event.",Global EV Outlook 2025 - Event - IEA,Global EV Outlook 2025 - Event listed by the International Energy Agency,"#### Background information
+
+The *Global EV Outlook* is an annual publication that assesses recent developments in electric mobility around the world. Combining analysis of historical data with projections, the report examines key areas of interest, such as the deployment of electric vehicles and charging infrastructure, battery demand, and policy developments, as well as what wider EV adoption means for the consumption of electricity and oil.
+
+The report – which is developed with the support of members of the Electric Vehicles Initiative (EVI) – includes analysis of lessons learned from leading markets, providing information for policy makers and stakeholders on policy frameworks and market systems that support electric vehicle uptake. The 2025 edition also features analysis of electric vehicle affordability, manufacturing and trade of electric cars and their batteries, and the total cost of ownership of electric heavy-duty trucks across various markets.
+
+Updated versions of two online data tools, the IEA’s Global EV Data Explorer and Global EV Policy Explorer, will also be made available alongside the report. These tools allow users to interactively explore EV statistics, projections and policy measures worldwide.",www.iea.org,2025-04-24,0,Global EV Outlook 2025 - Event - IEA,website,0.02325874543,44,163,162.7368421
+https://www.iea.org/data-and-statistics/charts/share-of-electricity-consumption-by-data-centre-and-equipment-type-2024,false,"This is a chart and data from the International Energy Agency, not a news article.","Share of electricity consumption by data centre and equipment type, 2024 – Charts – Data & Statistics - IEA","Share of electricity consumption by data centre and equipment type, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Share of electricity consumption by data centre and equipment type, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-electricity-consumption-by-data-centre-and-equipment-type-2024, Licence: CC BY 4.0
+
+IEA (2025), *Share of electricity consumption by data centre and equipment type, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/share-of-electricity-consumption-by-data-centre-and-equipment-type-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-09,15,"Share of electricity consumption by data centre and equipment type, 2024 – Charts – Data & Statistics - IEA",website,0.01513133113,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/key-economic-and-ict-related-metrics-in-advanced-economies-china-and-other-emde-2024,false,"This is a chart and data source, not a news article.","Key economic and ICT-related metrics in advanced economies, China and other EMDE, 2024 – Charts – Data & Statistics - IEA","Key economic and ICT-related metrics in advanced economies, China and other EMDE, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Key economic and ICT-related metrics in advanced economies, China and other EMDE, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/key-economic-and-ict-related-metrics-in-advanced-economies-china-and-other-emde-2024, Licence: CC BY 4.0",www.iea.org,2025-04-02,22,"Key economic and ICT-related metrics in advanced economies, China and other EMDE, 2024 – Charts – Data & Statistics - IEA",website,0.02059860424,45,157,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-electricity-generation-for-data-centres-base-case-2020-2035,false,"This is a chart and data from the International Energy Agency, not a news article.","Global electricity generation for data centres, Base Case, 2020-2035 – Charts – Data & Statistics - IEA","Global electricity generation for data centres, Base Case, 2020-2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global electricity generation for data centres, Base Case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electricity-generation-for-data-centres-base-case-2020-2035, Licence: CC BY 4.0
+
+IEA (2025), *Global electricity generation for data centres, Base Case, 2020-2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-electricity-generation-for-data-centres-base-case-2020-2035, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-04,20,"Global electricity generation for data centres, Base Case, 2020-2035 – Charts – Data & Statistics - IEA",website,0.01506045285,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/innovation-timelines-for-selected-energy-technologies-and-artificial-neural-networks-1875-2025,false,"This is a chart and data source, not a news article.","Innovation timelines for selected energy technologies and artificial neural networks, 1875-2025 – Charts – Data & Statistics - IEA","Innovation timelines for selected energy technologies and artificial neural networks, 1875-2025 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Innovation timelines for selected energy technologies and artificial neural networks, 1875-2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/innovation-timelines-for-selected-energy-technologies-and-artificial-neural-networks-1875-2025, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,"Innovation timelines for selected energy technologies and artificial neural networks, 1875-2025 – Charts – Data & Statistics - IEA",website,0.01648904939,44,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/increase-in-electricity-demand-by-sector-base-case-2024-2030,false,"This is a chart and data from the International Energy Agency, not a news article.","Increase in electricity demand by sector, Base Case, 2024-2030 – Charts – Data & Statistics - IEA","Increase in electricity demand by sector, Base Case, 2024-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Increase in electricity demand by sector, Base Case, 2024-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/increase-in-electricity-demand-by-sector-base-case-2024-2030, Licence: CC BY 4.0
+
+IEA (2025), *Increase in electricity demand by sector, Base Case, 2024-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/increase-in-electricity-demand-by-sector-base-case-2024-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-10,14,"Increase in electricity demand by sector, Base Case, 2024-2030 – Charts – Data & Statistics - IEA",website,0.01870978537,43,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-field-by-field-supply,false,"This is a data product description, not a news article.",Monthly Oil Data Service (MODS) Field by Field Supply - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Monthly Oil Data Service (MODS) Field by Field Supply*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-field-by-field-supply, Licence: Terms of Use for Non-CC Material
+
+Monthly, quarterly and annual production data, starting in 1994 and including the six-eighteen month outlook period covered in the Oil Market Report, with forecasts for major fields, and production streams in nearly one hundred OECD and non-OECD countries. Data are reported in thousand barrels per day (kb/d)
+
+### Field-by-Field Supply
+
+Monthly, quarterly and annual production data, starting in 1994 and including the six-eighteen month outlook period covered in the Oil Market Report, with forecasts for major fields, and production streams in nearly one hundred OECD and non-OECD countries. Data are reported in thousand barrels per day (kb/d).
+
+Released each month on the same day as the Oil Market Report at 10 am Paris time.
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+-
+15/04/2025
+Latest
+April 2025
+
+-
+13/03/2025
+Past
+March 2025
+
+-
+13/02/2025
+Past
+February 2025
+
+-
+15/01/2025
+Past
+January 2025
+
+-
+12/12/2024
+Past
+December 2024
+
+-
+14/11/2024
+Past
+November 2024
+
+-
+15/10/2024
+Past
+October 2024
+
+-
+12/09/2024
+Past
+September 2024
+
+-
+13/08/2024
+Past
+August 2024
+
+-
+11/07/2024
+Past
+July 2024
+
+-
+12/06/2024
+Past
+June 2024
+
+-
+15/05/2024
+Past
+May 2024
+
+-
+12/04/2024
+Past
+April 2024
+
+-
+14/03/2024
+Past
+March 2024
+
+-
+15/02/2024
+Past
+February 2024
+
+-
+18/01/2024
+Past
+January 2024
+
+-
+14/12/2023
+Past
+December 2023
+
+-
+14/11/2023
+Past
+November 2023
+
+-
+12/10/2023
+Past
+October 2023
+
+-
+13/09/2023
+Past
+September 2023
+
+-
+11/08/2023
+Past
+August 2023
+
+-
+13/07/2023
+Past
+July 2023
+
+-
+14/06/2023
+Past
+June 2023
+
+-
+16/05/2023
+Past
+May 2023
+
+-
+14/04/2023
+Past
+April 2023
+
+-
+15/03/2023
+Past
+March 2023
+
+-
+15/02/2023
+Past
+February 2023
+
+-
+18/01/2023
+Past
+January 2023
+
+-
+14/12/2022
+Past
+December 2022
+
+-
+15/11/2022
+Past
+November 2022
+
+-
+13/10/2022
+Past
+October 2022
+
+-
+14/09/2022
+Past
+September 2022
+
+-
+11/08/2022
+Past
+August 2022
+
+-
+13/07/2022
+Past
+July 2022
+
+-
+15/06/2022
+Past
+June 2022
+
+-
+12/05/2022
+Past
+May 2022
+
+-
+13/04/2022
+Past
+April 2022
+
+-
+16/03/2022
+Past
+March 2022
+
+-
+11/02/2022
+Past
+February 2022
+
+-
+19/01/2022
+Past
+January 2022
+
+-
+14/12/2021
+Past
+December 2021
+
+-
+16/11/2021
+Past
+November 2021
+
+-
+14/10/2021
+Past
+October 2021
+
+-
+14/09/2021
+Past
+September 2021
+
+-
+12/08/2021
+Past
+August 2021
+
+-
+13/07/2021
+Past
+July 2021
+
+-
+11/06/2021
+Past
+June 2021
+
+-
+12/05/2021
+Past
+May 2021
+
+-
+14/04/2021
+Past
+April 2021
+
+
+## Oil
+
+Global oil demand rebounded in 2021 from its Covid-induced historic decline and while demand is set to keep increasing in the immediate years, its longer-term outlook is uncertain because of challenges from alternative fuels and changing behaviour of drivers and commuters.",www.iea.org,2025-04-15,9,Monthly Oil Data Service (MODS) Field by Field Supply - Data product  - IEA,website,0.02757359111,133,173,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-by-equipment-base-case-2020-2030,false,"This is a chart from the IEA, not a news article.","Global data centre electricity consumption, by equipment, Base Case, 2020-2030 – Charts – Data & Statistics - IEA","Global data centre electricity consumption, by equipment, Base Case, 2020-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global data centre electricity consumption, by equipment, Base Case, 2020-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-electricity-consumption-by-equipment-base-case-2020-2030, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,"Global data centre electricity consumption, by equipment, Base Case, 2020-2030 – Charts – Data & Statistics - IEA",website,0.01889654492,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/top-40-industrial-companies-adopting-ai-and-other-technologies-by-headquarter-location,false,"This is a chart from the IEA, not a news article.",Top 40 industrial companies adopting AI and other technologies by headquarter location – Charts – Data & Statistics - IEA,Top 40 industrial companies adopting AI and other technologies by headquarter location - Chart and data by the International Energy Agency.,"#### Cite chart
+
+IEA (2025), *Top 40 industrial companies adopting AI and other technologies by headquarter location*, IEA, Paris https://www.iea.org/data-and-statistics/charts/top-40-industrial-companies-adopting-ai-and-other-technologies-by-headquarter-location, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,Top 40 industrial companies adopting AI and other technologies by headquarter location – Charts – Data & Statistics - IEA,website,0.01629298691,45,159,162.7368421
+https://www.iea.org/events/workshop-on-the-future-of-energy-skills,false,"This is an announcement for a workshop, not a news article reporting on a specific event.",Workshop on The Future of Energy Skills - Event - IEA,Workshop on The Future of Energy Skills - Event listed by the International Energy Agency,"#### Background information
+
+This workshop will bring together policymakers, energy companies, trade unions, educational institutions, international organisations and researchers to explore pressing methodological and policy questions relating to the future of energy employment and skills development. Over the course of two days, participants will be able to share perspectives on the drivers and barriers of energy employment and skills development based on their regional and industry experience as well as the challenges they face in measuring and addressing workforce needs and planning for the delivery of adequate and quality training.
+
+The workshop will draw out priorities for policymakers, educators, firms and labour for a comprehensive research agenda on energy employment and skills, with a view to build a community of practice around this topic and providing inputs for the IEA’s upcoming publications on energy employment.
+
+The workshop is organised in collaboration with the European Commission DG Employment, Social Affairs & Inclusion as part of Clean Energy Ministerial Empowering People Initiative.
+
+Participation is by invitation only.",www.iea.org,2025-04-24,0,Workshop on The Future of Energy Skills - Event - IEA,website,0.02342003504,45,163,162.7368421
+https://www.iea.org/news/promising-new-technologies-face-market-uncertainty-in-pivotal-moment-for-global-energy-innovation,true,Reports on a specific event (IEA report release) with factual information and analysis.,Promising new technologies face market uncertainty in pivotal moment for global energy innovation - News - IEA,Promising new technologies face market uncertainty in pivotal moment for global energy innovation - News from the International Energy Agency,"#### New IEA report highlights recent progress and emerging risks across the energy innovation landscape worldwide, with investment trends uneven across different regions and sectors
+
+The range of new energy technologies under development globally is broader and appears more promising than ever before, yet the global energy innovation landscape is at a pivotal moment amid signs of slowing momentum in financing and shifting priorities, according to a new IEA report released today.
+
+The report – *The State of Energy Innovation* – provides a first comprehensive global review of energy technology innovation trends drawing upon a new dataset covering more than 150 innovation highlights and a survey of nearly 300 practitioners from 34 countries. The findings reveal both the central role of innovation in advancing national energy and industrial strategies, and key opportunities to maintain the pace of progress.
+
+The report shows that energy innovation has delivered major economic and security benefits. Public research and development (R&D) investments in response to energy crises in the 1970s, reaching 0.1% of GDP, drove the expansion of nuclear power and reduced many countries’ reliance on imported fuels. Similarly, technological advances in batteries and electric vehicles have lowered oil import needs in China, while shale technology innovation transformed the United States from an energy importer to a net exporter. Today, the industrial strategies of countries around the world are putting increased emphasis on economic competitiveness, security and resilience, making progress on innovation more important than ever.
+
+Recent years have seen a steady increase in innovation activity. Public and corporate energy R&D spending has grown at an average annual rate of 6%, though initial estimates for 2024 indicate that growth may be slowing in some advanced economies. Corporate energy R&D has outpaced economic growth, particularly in the automotive and renewable energy sectors. However, R&D spending as a share of revenues in the cement and steel sectors remains 20% to 70% below that of the automotive and renewables sectors, respectively, while the aviation and shipping sectors have reduced the share of their revenue spent on R&D over the past decade.
+
+“Innovation is the lifeblood of the energy sector, particularly in today’s fast-moving times with the global energy mix shifting and major trends such as electrification having far-reaching effects,” said **IEA Executive Director Fatih Birol**. “A wide range of technologies now appears to be coming close to market, offering hope for improvements in energy security, affordability and sustainability over the long term. But we require investment, both public and private, to scale up innovative solutions. The payback may not always be quick, but it will be lasting.”
+
+Venture capital (VC) funding for energy technologies surged more than sixfold from 2015 to 2022, reaching levels equivalent to all public energy R&D combined. This influx of private capital has supported around 1,800 energy start-ups. Even if only a fraction of these firms succeed, they could have a significant impact on global energy systems by the 2030s. However, this investment trend reversed in 2023 and 2024, with VC funding declining by more than 20% amid tighter financial conditions. The only sector to see growth in VC funding during this period was artificial intelligence, which offers potential to accelerate energy innovation but may also draw capital away from the energy sector.
+
+Innovation efforts have also become increasingly global. China overtook Japan and the United States in 2021 as the leading country for energy patenting, with over 95% of its patents focused on low-emissions technologies. Since 2000, patenting globally for low-emissions technologies has grown 4.5 times as fast as it has for fossil fuels. Investment patterns differ across regions, with China directing about half of its energy patenting and 90% of its VC funding towards mass-manufactured technologies such as batteries and electrolysers. Europe has a similar focus but is more active in large-scale engineering projects, while the United States maintains a diversified innovation portfolio across fossil and clean energy technologies.
+
+Public and private financing earmarked for large-scale energy technology demonstration projects this decade has reached around $60 billion. These projects are critical for commercialising emerging technologies but face delays due to inflation and policy uncertainty. Most projects have still not reached final investment decision and 95% of demonstration funding is concentrated in North America, Europe and China. Sectors with urgent innovation needs to validate low-emissions options – such as heavy industry and long-distance transport – account for just 17% of the total. At a time of shifting government priorities, coordinated action can nonetheless ensure that a global portfolio of projects bridge the “valley of death” for key technologies to meet climate goals.
+
+The report stresses the importance of maintaining momentum and addressing structural gaps in the global innovation system. Public energy R&D investment today stands at just over 0.04% of GDP in IEA member countries – less than half the level seen in the early 1980s despite new energy security and climate challenges. The report recommends targeted policies to increase public energy R&D spending, support technology developers through economic cycles and strengthen international cooperation to bring clean energy demonstration projects to market. The evolution of global energy innovation will play a decisive role in determining countries’ long-term economic resilience and ability to meet energy and climate goals.",www.iea.org,2025-04-02,22,Promising new technologies face market uncertainty in pivotal moment for global energy innovation - News - IEA,website,0.03855004153,50,143,162.7368421
+https://www.iea.org/data-and-statistics/charts/spatial-concentration-of-various-facilities-versus-proximity-to-urban-areas-2024,false,"This is a chart and data resource, not a news article.","Spatial concentration of various facilities versus proximity to urban areas, 2024 – Charts – Data & Statistics - IEA","Spatial concentration of various facilities versus proximity to urban areas, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Spatial concentration of various facilities versus proximity to urban areas, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/spatial-concentration-of-various-facilities-versus-proximity-to-urban-areas-2024, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Spatial concentration of various facilities versus proximity to urban areas, 2024 – Charts – Data & Statistics - IEA",website,0.01980251072,44,156,162.7368421
+https://www.iea.org/reports/kenya-2024,false,Reports on a specific event (IEA report on Kenya) with factual information and analysis.,Kenya 2024 – Analysis - IEA,Kenya 2024 - Analysis and key findings. A report by the International Energy Agency.,"#### About this report
+
+Government action is pivotal in building secure, inclusive and sustainable energy systems. Energy policy is critical not just for the energy sector but also for meeting environmental, economic and social goals. Governments need to respond to national specific needs, adapt to regional contexts, and help address global challenges. In this context, the International Energy Agency (IEA) conducts *Energy Policy Reviews* to support governments in developing more impactful energy and climate policies.
+
+This *Energy Policy Review* of Kenya was prepared in collaboration between the government of Kenya and the IEA, whose strong partnership achieved an important milestone in 2023 when Kenya joined the IEA family as an Association country.
+
+The review leverages the IEA’s extensive knowledge and the inputs of expert peers from IEA member countries to assess Kenya’s most pressing energy challenges and provide recommendations backed by international best practices, especially as Kenya revises its 2018 Energy Policy to adapt it to current energy trends and needs.
+
+The report highlights Kenya’s leadership in areas such as promoting universal access to modern energy and developing its renewable energy capacity, especially geothermal. It also encourages the exchange of best practices among countries to foster learning and strengthen political will for a sustainable and affordable clean energy future.
+
+-
+Developing clear, prioritised and well-co-ordinated implementation plans to deliver on Kenya’s overall strategy for modernising its energy sector, including the availability of a skilled workforce.
+
+-
+Enhancing inter-ministerial co-ordination to promote effective development of Kenya’s energy sector.
+
+-
+Maintaining and improving the timeliness, completeness and accuracy of national energy data, especially for demand-side data, including by aligning collection and reporting methodologies.
+
+-
+Modernising the national energy statistics system by establishing a data dashboard, including upgrading the data management infrastructure through a centralised data repository.",www.iea.org,2025-04-14,10,Kenya 2024 – Analysis - IEA,website,0.02479871053,51,155,162.7368421
+https://www.iea.org/events/achieving-vision-2030-investing-in-innovation-for-kenyas-energy-future,false,Reports on a specific event (IEA event) with details about the event's agenda and participants.,Achieving Vision 2030: Investing in Innovation for Kenya’s Energy Future - Event - IEA,Achieving Vision 2030: Investing in Innovation for Kenya’s Energy Future - Event listed by the International Energy Agency,"#### Background information
+
+The International Energy Agency (IEA) is pleased to organise the half-day event **Vision 2030: Investing in Innovation for Kenya’s Energy Future**, co-hosted with the Kenyan Ministry of Energy and Petroleum, on 14 April 2025 in Nairobi. The event will convene stakeholders from government, private sector, civil society, academia and IEA member countries to take part in two roundtable discussions around Kenya’s energy sector.
+
+The two roundtable discussions will address key priorities within Kenya's evolving energy landscape and is a recognition of the important collaboration between Kenya and the IEA and to build on the momentum of the *Kenya Energy Policy Review 2024*.
+
+The first roundtable discussion, **Financing Clean Energy: Unlocking Investment for Universal Electricity Access in Kenya by 2030**, will focus on financing access to electricity through decentralised solutions. It will explore how fiscal policies and regulatory frameworks governing the energy sector could be designed to enhance commercial business models, affordable energy solutions and demand stimulation. The discussion will be moderated by IEA Africa Programme Manager Syrine El Abed.
+
+The second roundtable discussion, **The Role of Innovation in Achieving Kenya’s Energy Targets**, will discuss how innovation is central to Kenya’s energy objectives, with the potential to drive green industrialisation and economic growth, and create jobs, including for youth. The roundtable will be opened by Ms. Mary Burce Warlick, IEA Deputy Executive Director, and Mr. Joseph Marabula, CEO of Kenya Climate Innovation Centre (KCIC), who will launch the case study on off-grid solar PV and geothermal in Kenya from the IEA’s report *Clean Energy innovation Policies in Emerging and Developing Economies*, developed in collaboration between the IEA and KCIC.",www.iea.org,2025-04-24,0,Achieving Vision 2030: Investing in Innovation for Kenya’s Energy Future - Event - IEA,website,0.02614724232,45,166,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-renewable-energy-capacity-and-cop28-pathway-2030,false,"This is a chart and data resource from the IEA, not a news article.","Global renewable energy capacity and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global renewable energy capacity and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global renewable energy capacity and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-renewable-energy-capacity-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2025), *Global renewable energy capacity and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-renewable-energy-capacity-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global renewable energy capacity and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01795861315,42,156,162.7368421
+https://www.iea.org/news/iea-report-highlights-the-opportunity-for-germanys-energy-transition-to-strengthen-its-security-and-competitiveness,true,Reports on a specific event (IEA report) with news-style reporting,IEA report highlights the opportunity for Germany’s energy transition to strengthen its security and competitiveness - News - IEA,IEA report highlights the opportunity for Germany’s energy transition to strengthen its security and competitiveness - News from the International Energy Agency,"#### As greater shares of renewables enter the power mix, IEA recommends Germany optimise its electricity system to lower costs and accelerate emissions reductions in end-use sectors
+
+A more efficient and resilient electricity system can support a secure, affordable energy transition in Germany, according to the IEA’s new Energy Policy Review.
+
+Under its long-standing *Energiewende *policy*, *Germany is transforming its energy system. It is moving towards a system based largely on renewable electricity, which it views as a long-term opportunity to improve energy security and economic competitiveness. However, more work is needed in the energy sector to reach Germany’s goal of climate neutrality by 2045, including expanding the electricity system, lowering energy prices, and reducing emissions in end-use sectors, such as transport, buildings and industry.
+
+“Germany finds itself at a critical moment in its energy transition, where it can create new economic opportunities and strengthen energy security by ensuring a supportive policy environment,” said **IEA Deputy Executive Director Mary Burce Warlick**, who is launching the report in Berlin today alongside **Stefan Wenzel, Germany’s Parliamentary State Secretary to the Federal Minister of Economic Affairs and Climate Action**.
+
+The IEA report highlights how Germany has exited from nuclear power and lowered its share of coal-fired generation. At the same time, it has ramped up its wind and solar capacity significantly. But challenges persist, most notably from the ongoing impacts of the energy crisis caused by Russia’s curtailment of pipeline gas supplies to the European Union. Germany is contending with regional power imbalances and high electricity prices that erode affordability and competitiveness. Success will hinge on further growth in renewables generation, grid expansion, increased electricity system flexibility, and targeted efforts to lower consumer prices.
+
+Transport is the largest emitting sector in Germany and is a key area for additional focus. This highlights the need for a targeted approach that covers electric vehicles, biofuels and improvements to public transport. The IEA report finds that incentives for consumers to adopt low-emissions transport options will be needed to deliver meaningful reductions in transport emissions in line with Germany’s ambitions. While upgrades across rail and electric charging will also provide the necessary supporting infrastructure.
+
+The report recommends greater efforts to improve the efficiency of Germany’s relatively old building stock and support its transition to clean energy technologies. Germany took an important step towards this goal with the passage of the Buildings Energy Act and Heat Planning Act. Together, they establish a long-term pathway to reduce emissions in space heating through district heating and heat pumps. Following through on these plans, and ensuring ongoing communication with households, will be essential to realising results, according to the IEA report.
+
+Germany has ambitious goals to develop a hydrogen industry, including plans to displace fossil fuel use in hard-to-abate industrial processes. The country’s hydrogen strategy includes innovative mechanisms to connect buyers and sellers, and to finance infrastructure. Nonetheless, the IEA report finds that final investment decisions on projects are lagging, highlighting the need to focus government efforts on using targeted demand creation policies to help kickstart the sector.
+
+The IEA regularly conducts reviews of the energy and climate related policies of its member countries and provides recommendations – a process that supports energy policy development and encourages the exchange of international best practices and experiences. Overall, the IEA report concludes that Germany has a huge economic opportunity to leverage its technological and industrial leadership if it stays the course with ambitious plans for an energy transition. To realise this opportunity, it must also manage present challenges relating to energy costs, public acceptance and industrial competitiveness.",www.iea.org,2025-04-07,17,IEA report highlights the opportunity for Germany’s energy transition to strengthen its security and competitiveness - News - IEA,website,0.03227445083,49,143,162.7368421
+https://www.iea.org/data-and-statistics/charts/end-user-power-supply-interruption-indicators-by-country-2016-2020-average,false,"This is a chart with data, not a news article.","End-user power supply interruption indicators by country, 2016-2020 average – Charts – Data & Statistics - IEA","End-user power supply interruption indicators by country, 2016-2020 average - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *End-user power supply interruption indicators by country, 2016-2020 average*, IEA, Paris https://www.iea.org/data-and-statistics/charts/end-user-power-supply-interruption-indicators-by-country-2016-2020-average, Licence: CC BY 4.0",www.iea.org,2025-04-09,15,"End-user power supply interruption indicators by country, 2016-2020 average – Charts – Data & Statistics - IEA",website,0.0211788189,45,158,162.7368421
+https://www.iea.org/data-and-statistics/charts/direct-and-indirect-emissions-reductions-in-end-use-sectors-widespread-adoption-case-2035,false,"This is a chart from the International Energy Agency, not a news article.","Direct and indirect emissions reductions in end-use sectors, Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA","Direct and indirect emissions reductions in end-use sectors, Widespread Adoption Case, 2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Direct and indirect emissions reductions in end-use sectors, Widespread Adoption Case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/direct-and-indirect-emissions-reductions-in-end-use-sectors-widespread-adoption-case-2035, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,"Direct and indirect emissions reductions in end-use sectors, Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA",website,0.01887815909,43,156,162.7368421
+https://www.iea.org/events/global-critical-minerals-outlook-2025,false,"Reports on an upcoming event and its content, presented in a news-like format.",Global Critical Minerals Outlook 2025 - Event - IEA,Global Critical Minerals Outlook 2025 - Event listed by the International Energy Agency,"#### Background information
+
+Critical minerals, which are essential for a range of energy technologies and the broader economy, have become a major focus in global policy discussions. Due to price volatility, supply chain bottlenecks and geopolitical concerns, tracking their supply and demand has become a vital task.
+
+The 2025 edition of the IEA’s annual *Global Critical Minerals Outlook* includes a detailed assessment of the latest market and investment trends, along with their implications for critical mineral security. As in last year’s *Outlook*,* *it will provide a snapshot of recent industry developments and offer medium- and long-term projections for the supply and demand of key energy minerals, taking into account the latest policy and technology developments.
+
+The 2025 *Outlook* will also explore key issues such as mineral supply chains for alternative emerging battery technologies; recent innovations in mining, refining and recycling; policy mechanisms to support diversification; and strategic minerals for applications beyond the energy sector. Additionally, the report will include a comprehensive review of minerals markets and policy developments in different regions. It will be accompanied by an updated version of our Critical Minerals Data Explorer, an interactive online tool that allows users to explore the latest IEA projections.",www.iea.org,2025-04-24,0,Global Critical Minerals Outlook 2025 - Event - IEA,website,0.02380916071,44,163,162.7368421
+https://www.iea.org/data-and-statistics/charts/direct-and-indirect-emissions-reductions-contextualised-with-total-emissions-widespread-adoption-case-2035,false,"This is a chart from the IEA, not a news article.","Direct and indirect emissions reductions contextualised with total emissions, Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA","Direct and indirect emissions reductions contextualised with total emissions, Widespread Adoption Case, 2035 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Direct and indirect emissions reductions contextualised with total emissions, Widespread Adoption Case, 2035*, IEA, Paris https://www.iea.org/data-and-statistics/charts/direct-and-indirect-emissions-reductions-contextualised-with-total-emissions-widespread-adoption-case-2035, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,"Direct and indirect emissions reductions contextualised with total emissions, Widespread Adoption Case, 2035 – Charts – Data & Statistics - IEA",website,0.0195584148,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-data-centre-capacity-additions-in-the-base-case-and-capacity-at-risk-of-connection-delay-due-to-grid-constraints-2025-2030,false,"This is a chart from the IEA, not a news article.","Global data centre capacity additions in the Base Case and capacity at risk of connection delay due to grid constraints, 2025-2030 – Charts – Data & Statistics - IEA","Global data centre capacity additions in the Base Case and capacity at risk of connection delay due to grid constraints, 2025-2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Global data centre capacity additions in the Base Case and capacity at risk of connection delay due to grid constraints, 2025-2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-data-centre-capacity-additions-in-the-base-case-and-capacity-at-risk-of-connection-delay-due-to-grid-constraints-2025-2030, Licence: CC BY 4.0",www.iea.org,2025-04-03,21,"Global data centre capacity additions in the Base Case and capacity at risk of connection delay due to grid constraints, 2025-2030 – Charts – Data & Statistics - IEA",website,0.01572938046,43,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/annual-average-market-capitalisation-of-s-and-p-500-companies-november-2022-and-november-2024,false,"This is a chart with data, not a news article.","Annual average market capitalisation of S&P 500 companies, November 2022 and November 2024 – Charts – Data & Statistics - IEA","Annual average market capitalisation of S&P 500 companies, November 2022 and November 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Annual average market capitalisation of S&P 500 companies, November 2022 and November 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/annual-average-market-capitalisation-of-s-and-p-500-companies-november-2022-and-november-2024, Licence: CC BY 4.0",www.iea.org,2025-03-31,24,"Annual average market capitalisation of S&P 500 companies, November 2022 and November 2024 – Charts – Data & Statistics - IEA",website,0.02226864947,45,158,162.7368421
+https://www.iea.org/data-and-statistics/charts/energy-venture-capital-funding-by-technology-area-2010-2024,false,"This is a chart and data source, not a news article.","Energy venture capital funding by technology area, 2010-2024 – Charts – Data & Statistics - IEA","Energy venture capital funding by technology area, 2010-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Energy venture capital funding by technology area, 2010-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/energy-venture-capital-funding-by-technology-area-2010-2024, Licence: CC BY 4.0
+
+IEA (2025), *Energy venture capital funding by technology area, 2010-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/energy-venture-capital-funding-by-technology-area-2010-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-04-22,2,"Energy venture capital funding by technology area, 2010-2024 – Charts – Data & Statistics - IEA",website,0.01873837411,43,155,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-nuclear-power-capacity-and-cop28-pathway-2030,false,"The content is a chart and data from the International Energy Agency, not a news article.","Global nuclear power capacity and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global nuclear power capacity and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global nuclear power capacity and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-nuclear-power-capacity-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global nuclear power capacity and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-nuclear-power-capacity-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global nuclear power capacity and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01832314531,42,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/graphics-processing-unit-compute-cost-2006-2024,false,"This is a chart and data source, not a news article.","Graphics processing unit compute cost, 2006-2024 – Charts – Data & Statistics - IEA","Graphics processing unit compute cost, 2006-2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Graphics processing unit compute cost, 2006-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/graphics-processing-unit-compute-cost-2006-2024, Licence: CC BY 4.0
+
+IEA (2025), *Graphics processing unit compute cost, 2006-2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/graphics-processing-unit-compute-cost-2006-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-31,24,"Graphics processing unit compute cost, 2006-2024 – Charts – Data & Statistics - IEA",website,0.01906260864,44,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/median-valuations-of-united-states-based-start-ups-2024,false,"This is a chart with data, not a news article.","Median valuations of United States-based start-ups, 2024 – Charts – Data & Statistics - IEA","Median valuations of United States-based start-ups, 2024 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2025), *Median valuations of United States-based start-ups, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/median-valuations-of-united-states-based-start-ups-2024, Licence: CC BY 4.0
+
+IEA (2025), *Median valuations of United States-based start-ups, 2024*, IEA, Paris https://www.iea.org/data-and-statistics/charts/median-valuations-of-united-states-based-start-ups-2024, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-31,24,"Median valuations of United States-based start-ups, 2024 – Charts – Data & Statistics - IEA",website,0.02147795794,45,156,162.7368421
+https://www.iea.org/data-and-statistics/charts/estimated-year-on-year-changes-in-natural-gas-demand-in-key-regions-from-october-2024-to-march-2025,false,"This is a chart with data, not a news article.",Estimated year-on-year changes in natural gas demand in key regions from October 2024 to March 2025 – Charts – Data & Statistics - IEA,Estimated year-on-year changes in natural gas demand in key regions from October 2024 to March 2025 - Chart and data by the International Energy Agency.,"#### Cite chart
+
+IEA (2025), *Estimated year-on-year changes in natural gas demand in key regions from October 2024 to March 2025*, IEA, Paris https://www.iea.org/data-and-statistics/charts/estimated-year-on-year-changes-in-natural-gas-demand-in-key-regions-from-october-2024-to-march-2025, Licence: CC BY 4.0",www.iea.org,2025-04-10,14,Estimated year-on-year changes in natural gas demand in key regions from October 2024 to March 2025 – Charts – Data & Statistics - IEA,website,0.01961936225,44,156,162.7368421
+https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-trade,false,"This is a data product description, not a news article.",Monthly Oil Data Service (MODS) Trade - Data product  - IEA,The International Energy Agency works with countries around the world to shape energy policies for a secure and sustainable future.,"#### Cite product
+
+IEA, *Monthly Oil Data Service (MODS) Trade*, IEA, Paris https://www.iea.org/data-and-statistics/data-product/monthly-oil-data-service-mods-trade, Licence: Terms of Use for Non-CC Material
+
+Monthly information on OECD member countries' imports from over 90 origins and exports to over 80 destinations for 21 products. Included are: crude oil, NGL, motor gasoline, gas/diesel oil, residual fuel oil and 16 other products. Data are in thousand metric tons.
+
+### Trade
+
+Monthly information on OECD member countries' imports from over 90 origins and exports to over 80 destinations for 21 products. Included are: crude oil, NGL, motor gasoline, gas/diesel oil, residual fuel oil and 16 other products. Data are in thousand metric tons.
+
+Released each month on the same day as the Oil Market Report at 10 am Paris time.
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+
+-
+11/12/2025
+Scheduled
+December 2025
+
+-
+13/11/2025
+Scheduled
+November 2025
+
+-
+14/10/2025
+Scheduled
+October 2025
+
+-
+11/09/2025
+Scheduled
+September 2025
+
+-
+13/08/2025
+Scheduled
+August 2025
+
+-
+11/07/2025
+Scheduled
+July 2025
+
+-
+17/06/2025
+Scheduled
+June 2025
+
+-
+15/05/2025
+Scheduled
+May 2025
+
+-
+15/04/2025
+Latest
+April 2025
+
+-
+13/03/2025
+Past
+March 2025
+
+-
+13/02/2025
+Past
+February 2025
+
+-
+15/01/2025
+Past
+January 2025
+
+-
+12/12/2024
+Past
+December 2024
+
+-
+14/11/2024
+Past
+November 2024
+
+-
+15/10/2024
+Past
+October 2024
+
+-
+12/09/2024
+Past
+September 2024
+
+-
+13/08/2024
+Past
+August 2024
+
+-
+11/07/2024
+Past
+July 2024
+
+-
+12/06/2024
+Past
+June 2024
+
+-
+15/05/2024
+Past
+May 2024
+
+-
+12/04/2024
+Past
+April 2024
+
+-
+14/03/2024
+Past
+March 2024
+
+-
+15/02/2024
+Past
+February 2024
+
+-
+18/01/2024
+Past
+January 2024
+
+-
+14/12/2023
+Past
+December 2023
+
+-
+14/11/2023
+Past
+November 2023
+
+-
+12/10/2023
+Past
+October 2023
+
+-
+13/09/2023
+Past
+September 2023
+
+-
+11/08/2023
+Past
+August 2023
+
+-
+13/07/2023
+Past
+July 2023
+
+-
+14/06/2023
+Past
+June 2023
+
+-
+16/05/2023
+Past
+May 2023
+
+-
+14/04/2023
+Past
+April 2023
+
+-
+15/03/2023
+Past
+March 2023
+
+-
+15/02/2023
+Past
+February 2023
+
+-
+18/01/2023
+Past
+January 2023
+
+-
+14/12/2022
+Past
+December 2022
+
+-
+15/11/2022
+Past
+November 2022
+
+-
+13/10/2022
+Past
+October 2022
+
+-
+14/09/2022
+Past
+September 2022
+
+-
+11/08/2022
+Past
+August 2022
+
+-
+13/07/2022
+Past
+July 2022
+
+-
+15/06/2022
+Past
+June 2022
+
+-
+12/05/2022
+Past
+May 2022
+
+-
+13/04/2022
+Past
+April 2022
+
+-
+16/03/2022
+Past
+March 2022
+
+-
+11/02/2022
+Past
+February 2022
+
+-
+19/01/2022
+Past
+January 2022
+
+-
+14/12/2021
+Past
+December 2021
+
+-
+16/11/2021
+Past
+November 2021
+
+-
+14/10/2021
+Past
+October 2021
+
+-
+14/09/2021
+Past
+September 2021
+
+-
+12/08/2021
+Past
+August 2021
+
+-
+13/07/2021
+Past
+July 2021
+
+-
+11/06/2021
+Past
+June 2021
+
+-
+12/05/2021
+Past
+May 2021
+
+-
+14/04/2021
+Past
+April 2021
+
+
+## Oil
+
+Global oil demand rebounded in 2021 from its Covid-induced historic decline and while demand is set to keep increasing in the immediate years, its longer-term outlook is uncertain because of challenges from alternative fuels and changing behaviour of drivers and commuters.",www.iea.org,2025-04-15,9,Monthly Oil Data Service (MODS) Trade - Data product  - IEA,website,0.02715125867,133,178,162.7368421
+https://www.iea.org/data-and-statistics/charts/global-co2-emissions-captured-and-cop28-pathway-2030,false,"This is a chart and data resource from the IEA, not a news article.","Global CO2 emissions captured and COP28 pathway, 2030 – Charts – Data & Statistics - IEA","Global CO2 emissions captured and COP28 pathway, 2030 - Chart and data by the International Energy Agency.","#### Cite chart
+
+IEA (2024), *Global CO2 emissions captured and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-co2-emissions-captured-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+IEA (2024), *Global CO2 emissions captured and COP28 pathway, 2030*, IEA, Paris https://www.iea.org/data-and-statistics/charts/global-co2-emissions-captured-and-cop28-pathway-2030, Licence: CC BY 4.0
+
+Thank you for subscribing. You can unsubscribe at any time by clicking the link at the bottom of any IEA newsletter.",www.iea.org,2025-03-28,27,"Global CO2 emissions captured and COP28 pathway, 2030 – Charts – Data & Statistics - IEA",website,0.01500139356,43,155,162.7368421
+https://www.foodnavigator-asia.com/News/Promotional-features/consumer-trends-in-cookies-and-biscuits-in-southeast-asia/,true,"Reports on a specific market trend (consumer preferences in biscuits and cookies) with data and expert opinions, presented in a news-like format.",Biscuits & Cookies: How can dark cocoa and chocolate help capture untapped market potential?,"With a growing consumer shift toward rich, indulgent food experiences, could dark cocoa and chocolate by key for new biscuit and cookies market opportunities? ","**Whether on a work break or unwinding at home watching TV, snacking on biscuits and cookies is a simple pleasure, offering comfort and enjoyment to many. **
+
+In Southeast Asia, it is a daily indulgence, where almost half of consumers (45%) eat sweet biscuits and cookies once a day or more, reaching for them to satisfy cravings, reward themselves and to savour the ‘delightful taste and textures’.
+
+According to Cargill’s recent Indulgence study in Southeast Asia, taste is the key purchase driver for sweet biscuits and cookies, particularly for consumers in Indonesia. Price and multi-sensorial experiences are also a high priority for consumers, with convenience and price drops also playing a role.
+
+An emerging driver of growth and increased market share for biscuit and cookie manufacturers? Innovation. The introduction of new flavours was cited as the top reason for buying more cookies in 2024 than 2023. Furthermore, of those surveyed, 70% said they were likely to pay more for innovative flavours and tastes.
+
+“It is no secret that continuous innovation is vitally important in keeping today’s consumers interested and engaged with products,” says Rob Lilly, Senior Director, Marketing & Insights, Cargill’s Food Southeast Asia & ANZ.
+
+“Here in Asia, we continue to see a wide variety of flavor innovations, yet also see huge potential for further product innovation around wider sensorial attributes, including textures. Enticing consumers with ‘unique’ consumption experiences is the primary opportunity to help differentiate in this market,” says Lilly.
+
+Consumers, particularly those in Indonesia and Malaysia, seek indulgent biscuit and cookie products with multi-sensorial qualities, such as mix-ins, added texture, appearance and toppings. A ‘super-sensorial’ experience was important to 82% of respondents with 79% saying they were likely to pay a premium for a unique sensorial or textural experience.
+
+In the SEA biscuits and cookies market, it is clear that texture drives value, and this creates opportunities for manufacturers to establish a premium position.
+
+Country of origin claims are also important for biscuit and cookie snackers in SEA who place high value on locally sourced ingredients. Of those surveyed, 65% said that the country of origin is important to them, with almost half (48%) preferring ingredients from Asia; furthermore, 65% said they were likely to pay a premium for ingredients of local Asian origin.
+
+These findings open additional opportunities for manufacturers to leverage on-pack claims to strengthen product positioning.
+
+### Dark chocolate emerges as desirable ingredient
+
+With a growing consumer preference for premium ingredients, textures and rich flavours, dark chocolate has emerged as the top choice for coatings for Southeast Asian consumers (33%), surpassing milk chocolate. Dark chocolate is also the ingredient of preference for inclusions (32%), ahead of milk chocolate chips/chunks, white chocolate chips/chunks and nougat.
+
+Those surveyed perceived dark chocolate as richer and more intense in flavour, as well as associating it with better-for-you qualities. It is known that certain dark chocolates with higher cocoa content than other chocolate types contain antioxidants and essential minerals such as iron, magnesium and zinc, as well as more flavonoids, aligning with positive health connotations.
+
+Dark chocolate also has an elevated premium status; data also shows that SEA consumers with high incomes are more likely to seek dark chocolate over other variants, particularly in the Philippines.
+
+With consumers seeking more intense, indulgent dark chocolate flavours, some brands are already capitalising on this by emphasising the ‘dark’ colour of dark chocolate and its intense chocolatey flavour profile and higher cocoa content.
+
+However, analysis reveals that dark sweet biscuit launches represented only 8% of all sweet biscuit launches across Southeast Asia during 2020-2023, underscoring a clear market gap and untapped opportunities for more premium products featuring dark chocolate.¹
+
+“Here in Asia, we see a clear opportunity for food manufacturers to co-create with ingredient suppliers to innovate more premium positioned products aimed at meeting the preference demands of consumers across the region. The inclusion of dark cocoa and chocolate for coatings, fillings and inclusions delivers the experiences consumers desire, with the added potential for increased value capture,” says Lilly.
+
+### Leveraging dark cocoa and chocolate for indulgence
+
+Cargill offers customisable solutions and advanced product development for manufacturers wanting to unlock opportunities that leverage quality cocoa as an ingredient in coatings and inclusions. The company’s insights-driven innovation support is designed to help its partners enhance customer engagement and deepen their understanding of the market.
+
+Cargill’s portfolio of cocoa powders, ranging from light to dark brown, now includes Gerkens® MAX 80, Cargill’s darkest cocoa powder in Asia. Offering a more rounded flavour profile, it is designed for deep, dimensional colours and flavours and indulgent creations, as well as potential cost savings for manufacturers.
+
+In formulations, Gerkens® MAX 80 has been shown to elevate chocolate cookies, delivering a significantly dark hue and luxurious, intense cocoa notes, aligning with consumer preferences for more rounded flavour profiles.
+
+It can also be used in dip formulations, to provide a significantly darker and more decadent taste experience, in combination with other solutions such as OcolnaTM 9020, a specialty fat designed to promote smooth texture and shelf-stability in cocoa-based dips.
+
+As an innovation partner, Cargill is committed to co-create innovations with value-added specialty solutions. With a broad product portfolio strongly aligned to APAC origin sourcing – further aligning with SEA consumer preference – it is designed to help elevate manufacturers’ innovations with evolving consumer trends and preferences.
+
+By incorporating dark cocoa and chocolate into innovations with rich, intense flavours that deliver the sensorial experience that consumers crave, manufacturers can unlock white space opportunities in the biscuits and cookies market and increase their chances of success.
+
+**References**
+
+- Innova market insights. “Dark”, “Rich Choco”, “Intense” Vs all sweet biscuits and cookies launches.",www.foodnavigator-asia.com,2025-04-07,17,Consumer trends in cookies and biscuits in Southeast Asia,article,0.01905210846,35,91,115.027027
+https://www.foodnavigator-asia.com/News/Promotional-features/,false,"This page is a collection of promotional features, not a single news article.",Promotional features - FoodNavigator-Asia.com,none,"Paid for and content provided by Takasago
+
+Survey results show consumer perceptions of vanilla flavours. How are manufacturers utilising these results to innovate formulas?
+
+Paid for and content provided by Takasago
+
+Survey results show consumer perceptions of vanilla flavours. How are manufacturers utilising these results to innovate formulas?
+
+Paid for and in partnership with Cargill
+
+With a growing consumer shift toward rich, indulgent food experiences, could dark cocoa and chocolate by key for new biscuit and cookies market opportunities?
+
+Paid for and content provided by Bunge
+
+Traditional dairy butter can be a challenge for manufacturers due to price fluctuations. How can alternatives provide a solution without compromising taste, sustainability and performance?
+
+Paid for and content provided by Musim Mas Group
+
+Discover how UHT high-protein beverages are evolving with advanced emulsifier-stabilizer blends, enhancing texture, stability and taste to meet new consumer demands.
+
+Paid for and in partnership with Roquette
+
+As elderly populations in Asia continue to grow, a diet rich in quality protein is key to support healthy ageing. How is pea protein emerging as a promising alternative to whey?
+
+Paid for and content provided by U.S. Soybean Export Council
+
+Sustainably feeding growing global populations is one of the biggest challenges in food production. How can U.S. Soy Excellence Centers provide support and help food and feed producers meet demand?
+
+Paid for and content provided by Asia-Pacific Agri-Food Innovation Summit 2024
+
+Asia Pacific faces pressing challenges driven by rapid population growth, urbanisation and climate change. What strategies can be implemented in the supply chain to strengthen food security?
+
+Paid for and in partnership with Roquette
+
+The Asian culinary landscape is becoming ever more eclectic – how is a new range of texturizers addressing unmet challenges for food manufacturers?
+
+Paid for and content provided by UAS Laboratories
+
+Condition-specific probiotics backed up by clinical trials remain rare. Heart health strain LRC is an exception that has created multiple functional food opportunities.
+
+Paid for and in partnership with Ingredion
+
+The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.
+
+Paid for and content provided by Morinaga Milk Industry Co., Ltd.
+
+Postbiotics are revolutionising the F&B industry, creating functional products that enhance immunity and promote healthy ageing. Which products are leading the way?
+
+Paid for and content provided by Bunge
+
+As the artisanal market expands, new opportunities for manufacturers to provide premium, soft chocolate for consumers include the launch of a shea-based cocoa butter equivalent (CBE).
+
+Paid for and content provided by Fonterra Research and Development Centre (FRDC)
+
+A ‘recycle-ready’ sachet for milk powder complies with new recycling infrastructure without compromising product shelf life. Could it future-proof Fonterra's packaging portfolio?
+
+Paid for and content provided by Edelman
+
+Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.
+
+Paid for and content provided by US Dairy Export Council
+
+Southeast Asia consumers are seeking healthier options and dairy ingredients can help food and beverage formulators deliver.
+
+Paid for and in partnership with Cargill
+
+Demand for high quality plant-based milk alternatives for the coffee industry continues to grow. How can formulators innovate new products that complement the coffee in the cup?
+
+Paid for and content provided by Kerry Taste & Nutrition
+
+Consumer demand for ‘better-for-you’ beverages is on the rise. According to Innova Market Insights, consumption of functional beverages rose from 12.6% to 27.2% between 2012 and 2016, whilst in Asia Pacific the non-alcoholic segment of the beverage taste...
+
+Paid for and content provided by Kalsec®
+
+Oil oxidation in foods is a factor that leads to reduced shelf life and food quality. This article discusses alternatives to synthetic antioxidants for stabilizing oils.
+
+Paid for and content provided by Tata NQ (part of Tata Chemicals Ltd.)
+
+The importance of the gut microbiome to human health is undisputed. A large body of evidence now shows that the composition of microbial communities in the gut modulates human and animal health from the bowel to the brain, driving a surge in interest in...
+
+Paid for and content provided by Kerry
+
+The global probiotics market is growing and is estimated to be $69bn by 2023. Within this market, Asia is rapidly expanding. Asia Pacific accounts for a projected $31.67bn (46% of global market). As well, China is projected to be at $11.36bn by 2023,...
+
+Paid for and content provided by Flexco
+
+Belt conveyors are the highways in a food processing plant. These transport lanes work tirelessly to convey materials from the very first stage of raw material handling, to conveying the final products to consumers.
+
+Paid for and content provided by BC30
+
+Consumers are taking their well-being into their own hands by seeking out foods and beverages with targeted health solutions aligned with their requirements.
+
+Paid for and content provided by Olam International in collaboration with Mitr Phol Sugar Corporation
+
+Indonesia was once one of the world’s largest sugar producers. Until the 1930s, the economy of the islands was dominated by sugar plantations. The country exported almost 3m tonnes of refined sugar a year at the start of that decade.1 With the growth in...
+
+Paid for and in partnership with Cargill
+
+Consumer trends and preferences are changing fast in Asia. How can F&B manufacturers develop innovative and sustainable cocoa products with increased speed?
+
+Paid for and in partnership with Angel Yeast – Fermentation Nutrition
+
+Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.
+
+Paid for and content provided by Asia-Pacific Agri-Food Innovation Summit 2024
+
+Discover Asia-Pacific Agri-Food Innovation Summit 2023: Accelerating the transition to a climate-smart food system. Join us in Singapore October 31 - November 2.
+
+Paid for and content provided by Kalsec®
+
+Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavors in a convenient and cost-effective form.
+
+Paid for and content provided by Ingredion
+
+Manufacturers around the world have reported increased profit from existing clean label initiatives. How can a clean label strategy help power your business?
+
+Paid for and in partnership with Roquette
+
+As global populations get progressively older, meeting the nutritional requirements of the elderly becomes more important than ever, and plant-based ingredients can help.
+
+Paid for and content provided by Kerry
+
+From functional to nutritional : how can manufacturers innovate formulations with sweeteners to enhance nutritional balance and create healthier options for consumers?
+
+Paid for and in partnership with Cargill
+
+The sauce category has been hit by volatile supply chains and high raw material costs. How can F&B manufacturers best leverage modified starches in sauces to deliver success?
+
+Paid for and content provided by Kemin Food Technologies Asia
+
+Eliminating bacteria in food processing is essential to ensure food safety. Explore why chlorine dioxide is preferred.
+
+Paid for and in partnership with Angel Yeast – Fermentation Nutrition
+
+Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factors.
+
+Paid for and content provided by Tetra Pak
+
+Delve into Indonesia's plant-based milk market with customer insights, trends and tips.
+
+Paid for and in partnership with Kerry ProActive Health
+
+Consumers are taking a proactive approach to their immune health and seeking solutions with added value. How can manufacturers tap into this?
+
+Paid for and content provided by Kemin Food Technologies Asia
+
+Food manufacturers’ solution to achieving that perfect slurp and mouthfeel and revolutionizing noodles to answer global demands, a new series of instant noodle quality improvers enhances texture, mouthfeel, and shelf life.
+
+Paid for and content provided by Dairy Australia
+
+How food literacy is empowering individuals, households, communities, and nations to protect diet quality through change, strengthening dietary resilience and reflecting a diverse range of food-related outcomes.
+
+Paid for and content provided by US Dairy Export Council
+
+Studies show a need to improve consumer satisfaction with protein intake. How can innovations in formulations tap into this opportunity?
+
+Paid for and in partnership with THAIFEX – Anuga Asia
+
+How an international food trade show will bring together exhibitors and buyers to connect over talks, business networking activities and showcase a line-up of F&B innovations
+
+Paid for and content provided by THAIFEX – Anuga Asia
+
+The consumption of food and beverage is a multi-sensory activity that, for most of us, happens three times a day.
+
+Paid for and in partnership with Cargill
+
+Achieving sweetness, full mouthfeel, and balanced flavor release has long been a challenge for zero-calorie drinks. Is a customised sweetener solution the answer?
+
+Paid for and in partnership with Ingredion
+
+‘What do I want to eat?’ is a question we ask ourselves multiple times per day. How can food providers ensure they tailor their offering to meet the growing list of consumer demands?
+
+Paid for and content provided by Roquette
+
+According to a report by Innova Market Insights, physical well-being is now intertwined with mental well-being, along with emotional/spiritual well-being.
+
+Paid for and content provided by Bord Bia
+
+Singapore consumers rightly prize quality and safety as among the most important qualities in the food and drink they consume. At a time when food security and price inflation concern us all, over a quarter of Singaporean consumers rank food safety as...
+
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+
+Consumers in Asia Pacific are searching for natural-derived, sustainable ways to reduce their sugar intake. Stevia leaf extracts leave scope for improvements, notably in relation to bitter aftertaste, consistency of supply and land use. Cargill responded...
+
+Paid for and in partnership with Inner Mongolia Yili Industrial Group Co., Ltd.
+
+By partnering with the G20 Indonesia Summit, Yili is strengthening its commitment ‘to build a global health ecosystem’ while bringing ice cream brand Joyday to an international platform.
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+With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of...
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+Australia offers the freshest seafood, the finest dairy, sustainable beef, healthy nuts and delicious fruit kissed by the Australian sun ready to meet Asia’s demand.
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+
+Aromatic, sweet, creamy, and rich – consumers tend to have these positive associations about vanilla. It is not a surprise that vanilla is a major ingredient and flavor in sweets, treats, and beverages and is loved by many all around the globe. Yet the...
+
+Paid for and in partnership with Cargill Oils
+
+The popularity of pectin is rising amid consumer demand for nature-derived, easy-to-understand labels. With its emulsifying, gelling and thickening properties, plus the ability to stabilize protein in acidic environments, pectin is a highly versatile...",www.foodnavigator-asia.com,2025-03-26,29,Promotional features,website,0.02014606036,106,201,115.027027
+https://www.foodnavigator-asia.com/News/Promotional-features/vanilla-flavour-innovation-consumer-insights/,false,"This is a promotional feature about vanilla flavor innovation, not a factual news report.",The ‘invisible aroma’: The pastry chefs shaping next-gen vanilla,Survey results show consumer perceptions of vanilla flavours. How are manufacturers utilising these results to innovate formulas?,"**Vanilla, a beloved ice cream flavour, has captured hearts across the globe.**
+
+Its delightful essence is essential in chocolate and baked treats and serves as a key foundation for sweetness in many culinary creations. Vanilla’s inviting, sweet aroma offers a timeless allure, resonating with consumers across borders and generations.
+
+The vanilla industry faces challenges, from fluctuating supply chains to sustainability concerns. Significantly, the primary vanilla-producing country is Madagascar which accounts for approximately 80% of the global vanilla supply.¹
+
+Through strategic investment in Madagascar, Takasago has built transparent, ethical sourcing networks aligning with its commitment to sustainability and quality. As a flavour house deeply committed to the future of vanilla, Takasago has been at the forefront of supporting vanilla farmers and ensuring a sustainable supply chain.
+
+However, its dedication to vanilla extends beyond sustainability. As flavouring creators, Takasago is not only responsible for communicating vanilla flavour’s appeal and innovating it for the food and beverage sector, but also for translating the emotional and cultural expectations attached to its sensory experience.
+
+Vanilla is rarely perceived as an isolated experience – it lives in memory, tradition and personal taste – the challenge is to craft flavours that connect with all of these layers in a subtle but powerful way.
+
+### Creation of vanilla flavours from the consumer’s point of view
+
+Under its comprehensive La Vanille T™ vanilla flavour brand, Takasago combines Malagasy traditions with flavour innovation, integrating each point of the supply chain from Madagascan sustainable and traceable planters to the customisation of unique vanilla flavour.
+
+One of the latest innovations within its La Vanille T vanilla flavour collection is the ‘Pâtissier Vanilla’ concept. This began as a project to discover vanilla flavours from the consumer’s point of view rather than purely conceptual ideas.
+
+When Takasago conducted in-house global surveys were into the consumer’s perception of vanilla the results were fascinating. The perception of vanilla is highly contextual and shaped by local desserts, cultural associations and texture expectations.
+
+While the overall global image of vanilla is sweet, the study highlights that in Japan and Korea, its perception is highly correlated with with keywords ‘rich’ and ‘creamy’.²⁻³ For some European countries, such as France, vanilla is associated with ‘luxury’ and ‘high quality’.
+
+Other interesting results from the study show that Mexico, Brazil and Spain associate vanilla with a ‘vibrant’ taste and ‘caramel-like’ taste notes.
+
+This may reflect the traditional use of vanilla in desserts like ‘crema catalana’ in Spain, ‘flan’ and ‘tres leches’ cakes in Mexico, or Brazil’s ‘quindim’. Today, vanilla holds a deep cultural resonance, where it acts as a foundational note across categories like dairy, bakery and ice cream.
+
+Consolidation of Takasago’s data reveals surprising response from Japanese consumers who, from a sensory point of view, did not associate creaminess with vanilla; instead, linking it to rummy, woody or ‘musty/dusty’ flavours, among other things.
+
+While other respondents were likely thinking mainly of ice cream when they thought of vanilla, it seems that Japanese consumers could not imagine the aroma of vanilla itself.
+
+Therefore, Takasago conducted an interview survey of pastry chefs (pâtissiers) who regularly use vanilla in their creations, in order to gain more insights beyond regular consumers’ perceptions and dig deeper into Japanese consumers’ taste preferences.
+
+Takasago wanted to discover how these artisan pastry chefs, familiar with vanilla, use the ingredient to create exceptional desserts. Via the ‘Takasago Pâtissier Study’, three key findings regarding the usage of vanilla by Japanese pastry chefs were uncovered:⁴
+
+**Foundational element**Many pâtissiers incorporate vanilla not as a standalone feature but as a foundational element that enhances other flavours. In custards, pastries or creams, vanilla is the bridge harmonising diverse taste components.**Invisible aroma**Some pastry chefs describe vanilla as the ‘invisible aroma of deliciousness’ – a scent consumers subconsciously recognise as a hallmark of high-quality confectionery, like the ‘umami’ of Japanese soup stocks or the ‘kokumi’ taste of stews.**Layered complexity**In creations such as choux pastries, tarts and creams, vanilla is often layered with other flavours to add depth and a lingering, sophisticated finish.
+
+Takasago’s development team was inspired to use these professional insights, and developed ‘Pâtissier Vanilla’, a conceptual vanilla flavour collection under La Vanille T.
+
+Its flavourists have adopted a unique approach: rather than treating vanilla as a singular note they designed profiles capturing the multi-dimensional experience of vanilla as utilized in patisserie kitchens, helping to convey the deepness of taste from vanilla extracts in pastries.
+
+This involved understanding how vanilla interacts with fats, sugars and heat in classic pastry systems and translating those interactions into rich, layered and familiar flavours. The result is a collection that doesn’t imitate vanilla as an isolated aroma, but mirrors the whole experience of tasting it within a complex dessert.
+
+### A technical approach to creating vanilla
+
+Based on its new vanilla concept, Takasago’s technical approach is to focus on other ingredients that pastry chefs can combine with vanilla in their confections, while still maintaining the vanilla character of the product.
+
+These approaches are possible because Takasago has designed various tastes, not limited to vanilla. In formulation, this translates to creating a structure where vanilla supports and enhances without dominating – its presence is measured not by intensity but by the sense of completeness it brings to a product.
+
+This nuance is essential in categories like dairy or bakery, where vanilla is expected to be present but not easily named.
+
+Consumers may sometimes struggle to define what vanilla should actually taste like. Takasago’s research not only helps to customise the authentic taste of vanilla but also to communicate it better.
+
+Similar know-how is also being used for other categories: Takasago is currently developing a vanilla flavour collection for the Japanese market which has already received much praise from the food and beverage segment.
+
+Takasago’s team specializes in formulating a vanilla profile that authentically captures the essence of vanilla, while delivering enhanced olfactory complexity and depth through carefully balanced aromatic compounds. These developments were inspired by Takasago’s interviews with pastry chefs, and as a result, they match the expectations that Japanese consumers have for vanilla.
+
+This represents an opportunity for food and beverage manufacturers to leverage a unique vanilla flavouring concept that transcends the ordinary. Whether crafting a luxurious bakery item or a comforting dairy treat, Pâtissier Vanilla offers a new perspective on vanilla – one rooted in tradition yet forward-looking in its application.
+
+Takasago believes that vanilla is more than just a flavour – it is an experience. By learning from pastry chefs and blending expertise with flavour technologies, Takasago is redefining how vanilla is perceived and utilised in food and beverages.
+
+This study has offered valuable insights into how vanilla is truly experienced – not just tasted – by both professionals and consumers. Encouraged by its success, Takasago is now exploring ways to replicate this approach in other regions, intending to give this universally loved flavour a genuinely global, culturally nuanced expression.
+
+**References**
+
+- SVI. A unique platform to create conditions for a sustainable vanilla sector.
+- Takasago. Global Vanilla Study 2021.
+- Takasago. Vanilla Study Japan 2023.
+- Takasago. Pâtissier Study 2019.",www.foodnavigator-asia.com,2025-04-07,17,Vanilla flavour innovation consumer insights,article,0.02473217019,37,88,115.027027
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass,false,"This is a market report or promotional material, not a news article",Hydrogen Compass - Westwood,Welcome to Westwood's Hydrogen Compass – Helping navigate the European hydrogen market.,"### Helping Navigate the European Hydrogen Market
+
+Welcome to Westwood’s Hydrogen Compass. Each month, we delve into the latest developments in the European hydrogen market and key project milestones, offering insights into their potential implications for the broader industry.
+
+You can read every issue using the links below, and don’t forget to sign-up to future notifications using the form.
+
+Featured data is derived from Westwood’s **Hydrogen** market intelligence solution. Focused on Europe, our unique solution delivers important data on low-carbon hydrogen projects and phases, providing valuable insight on the development of this rapidly evolving market. To find out more, click here or contact [email protected].",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - Westwood,article,0.02672611997,6,166,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-december-2024,true,"Reports on a specific, factual event (European hydrogen market developments) with news-style reporting",Hydrogen Compass - December 2024 - Westwood,"The European hydrogen market has seen its share of volatility in 2024, with slow progress and uncertainty defining much of the year.","###### DECEMBER 2024
+
+The European hydrogen market has seen its share of volatility in 2024, with slow progress and uncertainty defining much of the year. Some positive signals emerged in the summer with five major projects reaching FID in July, however optimism was dampened in autumn by project cancellations and developer concerns over funding, policy gaps and challenges in securing long-term offtake agreements.
+
+As the year comes to a close, this extended edition of *Hydrogen Compass* will focus on the market’s slow progress in the final quarter of the year. Major players have scaled back investments, faced development hurdles and cancelled projects, with many developers pointing to policy inadequacy as a key blocker. Despite this, some progress has been made in advancing offtake agreements, funding mechanisms and large-scale infrastructure.
+
+The next edition of Hydrogen Compass will be published in January. In the meantime, if you have any comments or feedback, please do reach out to **Jun Sasamura** ([email protected]).
+
+**The market slows towards the close of 2024**
+
+*Investment delays*
+
+In its 3Q results presentation in November, Uniper announced that it will delay €8bn in green energy investments to the 2030s. This marks a timeline shift from its August 2023 commitment to achieve this investment by 2030, which included a target for renewable gases to make up 5-10% of its gas portfolio. The company attributed the delay to insufficient market and regulatory progress, particularly in the hydrogen sector, exiting several hydrogen supply projects, including the 200MW e-SAF SkyFuelH2 facility in Sweden in October.
+
+ArcelorMittal has faced similar challenges, announcing in October that it will delay FID for key decarbonisation projects. These include renewable hydrogen-ready direct reduced iron (DRI) plants in France, Spain, Germany and Belgium, originally planned for 2025/2026. Despite receiving substantial government support, progress has been hindered by insufficient policy support and the high costs of renewable hydrogen. The company also criticised the EU’s Carbon Border Adjustment Mechanism (CBAM) for lacking trade protection measures against Chinese imports. While it is currently unclear how long the delays will last, the company plans to await hydrogen market developments and CBAM policy updates in 2025 while continuing engineering work and focus on investing in electric arc furnaces to reduce emissions.
+
+German steelmaker Thyssenkrupp has also encountered setbacks, announcing in October that it will extend its reliance on natural gas for its DRI facilities due to high renewable hydrogen costs. Despite government funding and plans to transition to hydrogen blends by 2028 and full hydrogen use by 2037, cost challenges have delayed progress.
+
+*Project development hurdles*
+
+Marubeni’s 6MW electrolytic hydrogen project, HyBont, has been stalled due to safety concerns raised by the UK’s Health and Safety Executives (HSE). The ‘hazardous substance consent’ permit, which would allow the developer to handle, store and distribute the hydrogen, has not been granted – citing risks to the surrounding population related to the tube-trailer lorries that were planned to transport hydrogen offsite to customers. The project’s production plant, hydrogen refuelling station, and storage containers were planned to be constructed less than 30 metres from the nearest residential property, raising concerns with local residents about its safety.
+
+HyBont was one of 11 projects offered contracts in the UK’s Hydrogen Allocation Round (HAR) 1 in December 2023. A year later, the 10 remaining projects have yet to reach FID, with developers finding the process complex, as well as the more intricate Contract for Difference (CfD) mechanism compared to its offshore wind counterpart.
+
+*Another project cancellation*
+
+French utility Engie has cancelled its 75MW electrolytic hydrogen-to-synthetic methane project, Colombus, in Belgium. The project, developed in partnership with Belgian lime producer Carmeuse and electrolyser manufacturer John Cockerill, aimed to inject gas into the local grid or use it for industrial and transport applications. However, both Engie and Carmeuse have expressed concerns that the current market conditions do not ensure the project’s viability.
+
+**Is policy to blame?**
+
+In a pre-recorded speech at the Renewable Hydrogen Summit in Brussels in November, European Commission President Ursula von der Leyen emphasised that Europe is leading the renewable hydrogen sector because of the clear targets that have been set for the region. These include a 10Mt production capacity and 10Mt import target for renewable hydrogen by 2030. However, these targets and the EU’s definition of renewable hydrogen have faced criticism for being unrealistic. In July, the European Court of Auditors (ECA) questioned the methodology used to set these targets and recommended updating the strategy by the end of 2025.
+
+Back in September, German Vice-Chancellor Robert Habeck, along with trade association Hydrogen Europe, had called for a delay in the EU’s renewable hydrogen production rules[1] to reduce costs and allow the market to mature. German utility E.ON recently echoed these concerns, arguing in November that the current rules are contributing to the high cost of production.
+
+However, last month, François Paquet, Managing Director of the Renewable Hydrogen Coalition, argues[2] that blaming these rules alone is too simplistic. He points out that inflationary pressures, challenges with policy implementation, and the need for infrastructure development also play significant roles. The EU’s Renewable Energy Directive mandate that 42% of industrial hydrogen must be renewable by 2030, alongside a 1% renewable hydrogen or derivative target for maritime and aviation fuels by 2031. Although implementation guidance was provided in September, EU nations have yet to enact them into national law, which much be completed by May 2025. Paquet sees this as a crucial step in providing regulatory certainty and advancing market progress. He also suggested the need for increased investment in electricity grid capacity and hydrogen transport infrastructure.
+
+Another major missing component highlighted was offtaker support. In November, methanol developer C2X stated the challenges of securing long-term agreements with shipowners, despite upcoming mandates. Shipowners typically purchase fuel on the spot market and are unaccustomed to or unwilling to commit to long-term agreements. The company stated further that while the mandates offer a clear direction, project developers focused on producing renewable hydrogen and derivative fuels will continue to struggle without a way to bridge the gap between suppliers and offtakers through mechanisms like a CfD. Additionally, e-methane developer TES-H2 also pointed out in November that penalties for non-compliance will be necessary to support movement and meet targets.
+
+**Offtake, funding and infrastructure projects show progress**
+
+*Offtake*
+
+Although the ongoing challenge of securing offtake agreements persists, both Gen2 Energy and SSAB successfully secured contracts last month. Gen2 Energy signed an agreement with Tata Steel to ship liquid hydrogen from its Norwegian supply projects to the Port of Rotterdam, where it will be transported via pipeline to Tata’s Ijmuiden facility. The project is set for operation in 2030, with two DRI plants already ordered from Italian firm Danieli. Similarly, SSAB reached an agreement with Amazon Web Services (AWS) for its green steel, produced by the Hybrit consortium, of which SSAB is a member alongside mining firm LKAB and Vattenfall. The steel will be used for the façade of AWS data centres in Sweden, with the first phase of the Hybrit project expected to begin operations in 2027.
+
+In November, DH2 Energy launched an auction for 1,700 tonnes of renewable hydrogen per year from its 35MW Hysencia project in Spain, which received funding through the first European Hydrogen Bank pilot auction in April. The offtake auction will begin with a pre-qualification round until 18 December, followed by a qualification round until the end of January, with final offers set to be negotiated by mid-March 2025. The project, which has already received an environmental permit, is scheduled to begin construction in mid-2025 and is expected to come online in 2027. The developer clearly has strong confidence in the market, announcing in December plans to build four additional electrolytic projects in Spain, with a combined capacity of 1.5GW.
+
+Equinor has taken a similar approach, launching a ‘hydrogen open season’ in December to identify potential offtakers for its 1GW H2M Eemshaven project in the Netherlands. They will prioritise offtakers interested in booking at least 50MW of the project’s capacity. Both this open season and DH2 Energy’s auction mechanism offer a transparent and public approach to securing offtake agreements, potentially expanding the reach of these projects by attracting a broader range of participants.
+
+*Funding*
+
+The EU launched the second auction of the European Hydrogen Bank (EHB) in December, following the success of the €800mn pilot auction in April. This round offers a total of €2bn in funding. Of this, €1bn is allocated for any end-use sector, while €200mn is specifically designated for maritime hydrogen fuels. The remaining €836mn has been allocated by Spain, Austria and Lithuania for their own domestic projects through the ‘auction-as-a-service’ mechanism that the EHB offers. Germany, however, has cancelled its previously announced €350mn tender due to issues with the auction’s design, which restricts industrial users receiving other subsidies from accessing this funding.
+
+Bidders in the second auction are also subject to a restriction on electrolyser stacks, with no more than 25% of the stacks allowed to be manufactured in China. However, this restriction does not apply to",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - December 2024 - Westwood,article,0.1507868628,33,161,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-july-2024,true,"Reports on specific developments in the hydrogen market, including funding, infrastructure, and manufacturer activities.",Hydrogen Compass - July 2024 - Westwood,"Positive signs for Northwest European hydrogen, with progress for electrolyser manufacturers, funding mechanisms and infrastructure projects.","###### JULY 2024
+
+The month of June saw positive signs for the Northwest European hydrogen market, with progress for electrolyser manufacturers, funding mechanisms and infrastructure projects. Progress inevitably brings challenges, and so this month we highlight the potential competition electrolyser manufacturers are facing from China, and how the current state of funding and infrastructure development underscores the need to set a more realistic vision of progress for the hydrogen market.
+
+**How are key European electrolyser manufacturers stacking up?**
+
+Signs of progress emerged in the last month for electrolyser manufacturers in Europe, with Cummins announcing the start of production of PEM electrolysers at their new 500MW factory in Guadalajara, central Spain. While some initial units were produced in April, the plant’s official opening is scheduled for October. Originally announced in 2021 with a completion date set for 2023, it is unclear why the development has been delayed. It is also uncertain when the plant will reach its full 500MW capacity. However, it is important to recognise the progress being made in this part of the European hydrogen value chain, with Cummins also announcing the potential to scale its factory to 1GW, which would make it one of the largest electrolyser manufacturing plants in Europe.
+
+Other manufacturers are also showing promising signs. According to ITM Power’s June update[1], ahead of its official preliminary results expected in August, the year-long cost-cutting programme has halved the company’s losses and tripled its revenue from £5.2mn in 2023. The programme also led to the sale of ITM’s stake in its refuelling station joint venture, Motive Fuels, in October 2023. This strategic move, aimed at focusing on electrolyser development and reducing exposure to higher-risk investment areas, has been mirrored by other manufacturers such as McPhy and most recently by Nel in June.
+
+While there is positive momentum in Europe, project developers including Tree Energy Solutions (TES) and Madoqua Renewables have expressed interest in the last month in potentially sourcing electrolysers from China. Jens Schmidt, CTO at TES, returned from a visit to China where he inspected electrolyser factories and production systems. He reported[2] that manufacturers such as Sungrow, Peric and Logic are producing high-quality electrolysers at up to a third of the cost compared to European counterparts. Schmidt emphasised their manufacturing capabilities and performance, suggesting that TES might opt for Chinese-made systems to reduce costs for their European projects. In addition to cheaper labour, he attributed automation, standardisation and scale to their ability to lower production costs.
+
+Similarly, Rogaciano Rebelo, CEO of Madoqua, which leads the 500MW MP2X project in Portugal that won subsidies in the first European Hydrogen Bank auction, stated[3] that they are also open to purchasing cheap electrolysers from China. Rebelo noted that the technology used by US, European and Chinese manufacturers is comparable, and cost will ultimately drive their purchasing decisions.
+
+As European project developers look beyond their borders for electrolysers, technology providers are increasingly feeling the competition from China. In response, there have been two appeals in the last five months to the European Commission (EC) to introduce “Made in Europe” requirements for hydrogen subsidies to protect European manufacturers. Most recently, a group of 20 companies, including Thyssenkrupp Nucera, McPhy, Nel, Siemens, Topsoe and Sunfire, sent a letter to President Von der Leyen urging the EC to “maintain a level playing field.” These companies perceive China as a “real threat” to the advancement of the European hydrogen value chain. While progress has been made, European manufacturers are placing responsibility on the EC to prevent the repeat of the “solar PV tragedy”, which saw the Chinese solar manufacturing sector dominate during the 2010s.
+
+Industry concerns on the ‘threat’ of Chinese competition in Europe is a theme across several climate technologies. The real challenge for the EC and European governments will be to balance the twin goals of localisation and job creation with delivering an affordable transition. This will be key to determining the future shape of the hydrogen industry in Europe.
+
+**Progress in funding and infrastructure development: setting realistic expectations**
+
+In June, progress was made in funding for European hydrogen with the announcement of the winners of the fourth wave of IPCEI funding – Hy2Move. Supporting road transport, maritime, and aviation applications, 13 projects across seven countries are set to receive up to €1.4bn in public funding. While specific project details are yet to be released, this marks an important milestone, with 122 projects approved across all four waves of funding, covering the entire hydrogen value chain.
+
+| Company | Country | Funding Category |
+| Airbus | Germany, France, Spain | Mobility and transport applications |
+| BMW | Germany | Fuel cells and on-board storage |
+| Michelin | France | Fuel cells |
+| HDF | France | Fuel cells |
+| Gen-Hy Cube | France | Hydrogen production technologies |
+| Evolution Synergetique | Spain | Hydrogen mobility applications |
+| Skeleton Technologies | Estonia | Hydrogen mobility applications |
+| Tomark | Slovakie | Hydrogen mobility and on-board storage |
+| UFI | Italy | Fuel cells |
+
+###### Fourth wave of IPCEI Hy2Move funding winners
+
+Source: European Commission
+
+The European Commission (EC) also approved Germany’s €3bn mechanism in June to support the construction of its planned 9,700km core hydrogen network. This support will come in the form of state guarantees, allowing transmission system operators (TSOs) to reduce construction costs and cover expected initial losses by accessing loans at “favourable” interest rates. These loans are expected to be repaid by 2055, with EC stating that the reimbursements will be “progressively backloaded” in line with the anticipated increase in hydrogen demand. With an estimated total cost of nearly €20bn and plans to start transporting hydrogen in 2025, it will be crucial to monitor whether the mechanism and level of support will be sufficient to enable Germany’s import-dominant hydrogen ambitions.
+
+Further progress for Germany’s hydrogen infrastructure network was made with the start of construction on the €1bn Hanseatic Energy Hub (HEH) in June. Located near Hamburg, the HEH will be Germany’s first land-based liquid gases terminal which is expected to be completed in 2027. Initially importing LNG, the terminal has been designed to also import ammonia and crack it back into hydrogen, supplying the planned hydrogen core network. The hub also boasts the two largest LNG tanks in Europe (240,00 cubic metre capacity), which are “ammonia-ready” and able to store synthetic natural gas or biomethane. While it is not clear when the transition away from LNG or the start of ammonia imports will begin, Germany, a country previously plagued by numerous development delays, has begun to put the necessary pieces in place to keep the industry moving forward.
+
+It is important, however, to put this progress into a wider context. Within funding, while the announcement of the IPCEI Hy2Move winners marked a key milestone, the EC has stated that funds awarded under IPCEI may not be fully distributed until 2031, with receipt timelines dependent on individual projects and the companies involved. Additionally, the second round of the European Hydrogen Bank (EHB) auctions, initially announced to close in spring, is now expected in autumn and will have a budget that is €1bn less than anticipated. It has also been suggested by Susana Moreira[4], executive director of the H2Global Foundation, that the deliveries of hydrogen derivatives via its mechanism may not occur until 2026, despite the first three tenders launching in December 2022.
+
+A similar story is present in infrastructure, with Germany’s core hydrogen network delayed until 2037, although the first volumes are expected next year. While the HEH is planned for completion in 2027, the timeline for the first volumes of ammonia or other hydrogen derivatives remains unknown.
+
+While we should not downplay progress, the EU and other major European markets have used the year 2030 as a benchmark for advancement. Therefore, it may be time to think beyond 2030 and set a more achievable standard for progress by taking attainable steps, recognising the learning gained across funding and infrastructure developments thus far, and continuing to push regulators, developers, and others across the value chain to invest in the momentum gained so far.
+
+###### Key Northwest European Project Watch
+
+Key project announcements and developments in June
+
+| Project | Update |
+| Yara Herøya | Yara International has inaugurated a 24MW electrolytic hydrogen plant at Herøya Industrial Park in Norway, the largest of its kind currently operational in Europe. This facility uses hydroelectricity to power its 24MW PEM electrolyser, supplied by ITM Power, with the hydrogen used as a feedstock for ammonia production. Yara will produce up to 20.5ktpa of ammonia from this plant which can be utilised to produce between 60-80ktpa of green fertilisers. The first of these fertilisers have already been delivered to Swedish agricultural company Lantmännen. |
+| Saltend Chemicals Park | Meld Energy has received planning permission from the East Riding of Yorkshire Council to build a £250mn, 100MW electrolytic hydrogen production facility at Saltend Chemicals Park in Hull. This project aims to meet up to 30% of the park’s hydrogen demand, reducing carbon emissions by 125ktpa thereby helping to reduce the emissions of the UK’s heaviest emitting industrial cluster in the Humber. Meld Energy has confirmed that they have applied for HAR2 funding for this project, which is set to come online in 2028",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - July 2024 - Westwood,article,0.1128826484,21,162,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-january-2025,true,Reports on specific events and developments in the hydrogen market with a clear timeframe (January 2025),Hydrogen Compass - January 2025 - Westwood,"The hydrogen market continued to decelerate as major players scaled back investments, faced development hurdles, or cancelled projects.","###### JANUARY 2025
+
+In December last year, the hydrogen market continued to decelerate as major players scaled back investments, faced development hurdles, or cancelled projects. The final quarter of 2024 closed with limited progress, although a slight positive shift emerged just before the holiday season with further funding announcements and key milestones reached by European renewable hydrogen projects. This slightly briefer edition of *Hydrogen Compass* sets the stage for our upcoming *Westwood Insight*, which outlines the key themes we believe will shape Europe’s hydrogen industry in 2025.
+
+The next edition of Hydrogen Compass will be published in February. In the meantime, if you have any comments or feedback, please do reach out to **Jun Sasamura** ([email protected]).
+
+**Continued deceleration for European hydrogen**
+
+In Germany, political instability brought a key part of the country’s hydrogen market development to a standstill. The collapse of the government coalition forced Energy and Climate Minister Robert Habeck to abandon the Power Plant Security Act in mid-December. This initiative, which aimed to develop 12.5GW of hydrogen-ready power plants and 500MW of long-term storage capacity, was halted after the opposition Christian Democrats (CDU) indicated they would not support it following the withdrawal of the neo-liberal Free Democrats (FDP) from the coalition government.
+
+The Netherlands also encountered setbacks, in this case to the development timeline of its hydrogen pipeline network. Gasunie, the Dutch gas network operator, announced in December that the completion of its network has been delayed by three years to 2033. The delay has been attributed to a stringent permitting process and the requirement for more extensive public consultations under the Dutch Environment and Planning Act which came into force in January 2024. Infrastructure development, a key enabler of the hydrogen market, has faced challenges more generally, with market and regulatory uncertainty, and high hydrogen prices deterring investment from both producers and offtakers. However, according to Gasunie, the Rotterdam section of the network remains on track for a 2026 completion, with efforts to improve on the 2033 timeline by seeking government support to expedite the permitting process.
+
+UK-based technology firm Johnson Matthey faced scrutiny from its largest shareholder, Standard Investments, which called for a strategic review of its hydrogen business in an open letter written in December. Standard Investments urged the company to limit further hydrogen investments until a clear path to profitability is determined, even suggesting a partial or complete sale of the company. This pressure follows Johnson Matthey’s May 2024 decision to delay start-up of its catalyst-coated membrane factory in Royston, England. The call for reduced investment reflects a broader trend among European technology providers, where downsizing hydrogen investment has become necessary to align with the market’s slow growth.
+
+**A positive shift to close out 2024?**
+
+As 2024 drew to a close, a series of funding announcements across Europe signalled a positive swing for hydrogen. The EU launched its €2bn European Hydrogen Bank second auction, while Denmark secured approval for a €1.7bn subsidy auction to support e-methane and renewable biogas production. The initiative will provide a green premium to developers meeting RFNBO regulations, with 20-year supply contracts available to its winners.
+
+Germany and the Netherlands also made significant commitments under the H2Global double auction scheme, pledging €2.7bn and €300mn, respectively. The programme aims to enhance supply chain resilience and flexibility through global and regional auctions for hydrogen and derivative production projects. Finalised timelines, eligibility criteria, and the applications process should be published in the first half of this year.
+
+France also launched its first clean hydrogen tender under a Contracts for Difference (CfD) scheme, offering up to €4/kg of renewable hydrogen for industrial use over 15 years. The tender targets electrolytic projects between 5MW and 100MW, with a cumulative cap of 200MW, and will close applications on 14 March 2025. Up to 12 projects will be selected, with projects targeting hydrogen for heating, natural gas networks, electricity, or transport excluded from consideration. While subsidy specifics remain unclear, the initiative is part of a planned €4bn programme to support 1GW of renewable or nuclear hydrogen.
+
+In the UK, signing of the first three CfDs under the Hydrogen Production Business Model marked a much-needed milestone for the sector. After more than a year of delays and uncertainty, the news brought some relief to the UK hydrogen industry, signalling that the first of the 11 projects offered contracts under the Hydrogen Allocation Round (HAR) 1 could proceed. While the remaining projects are expected to sign final contracts early this year, the initial projects include H2 Energy and Trafigura’s West Wales projects, Scottish Power and Storegga’s Cromarty Hydrogen project, and Scottish Power’s Whitelee Green Hydrogen project.
+
+HAR 2, which opened in January 2024, has also garnered significant interest with 87 applications totalling more than 2.8GW of potential projects – far greater than the planned 875MW of projects this round is expected to support. While this progress is a critical step forward, uncertainty remains. The true test for 2025 will be whether hurdles faced by project developers in the challenging HAR process are addressed in time for subsequent rounds, or whether the industry’s momentum will again be stifled. There is hope, but significant work remains to ensure these early wins translate to sustained growth.
+
+###### Key European Project Watch
+
+Key project announcements and developments in December
+
+| Project | Update |
+| Zeevonk 2 Hydrogen Project | The Zeevonk joint venture, formed by Vattenfall and Copenhagen Infrastructure Partners (CIP), has secured rights to develop the 2GW Ijmuiden Ver Beta offshore wind project in the Netherlands. This energy park will integrate wind, solar and electrolytic hydrogen production, featuring a 50MW floating offshore solar farm and a 1GW electrolyser at the Maasvlakte section of the Port of Rotterdam to produce hydrogen for the decarbonisation of Dutch industry. Front-end engineering and design for the project is set to begin this year, with a final investment decision (FID) expected in 2026 and commercial operations to begin in 2029. |
+| Pembroke Hydrogen | RWE has received full planning approval for its Pembroke Green Hydrogen plant, set to become the country’s first major electrolytic hydrogen facility. Strategically located next to Pembroke Power Station, the 100MWe electrolyser will produce green hydrogen and connect directly to nearby industries, potentially cutting 93,000 tonnes of carbon emissions. The project is expected to be commissioned in 2027 as part of the South Wales Industrial Cluster. |
+| Lingen Green Hydrogen | BP has taken the FID to develop its first fully owned large-scale green hydrogen facility, the 100MW Lingen Green Hydrogen plant in Lower Saxony, Germany. The project is scheduled to begin construction in 2025 and come online in 2027, the plant will produce up to 11,000 tonnes of green hydrogen annually. This hydrogen will primarily replace grey hydrogen at BP’s Lingen refinery and serve other industrial customers through Germany’s upcoming 9,040km hydrogen core network. This project is supported by €87.6mn from Germany’s federal government and €37.5mn from the State of Lower Saxony under the IPCEI Hy2Infra programme. Renewable energy for the plant will initially be sourced from an offshore wind power purchase agreement. |",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - January 2025 - Westwood,article,0.08468514997,17,154,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-march-2025,true,"Reports on specific developments in the hydrogen market, including policy changes and company strategies.",Hydrogen Compass - March 2025 - Westwood,This edition focuses on the proposed Renewable Energy Directive III and significant shifts in developer investment strategies.,"###### MARCH 2025
+
+Beyond the month’s funding announcements supporting supply projects and infrastructure from the EU and across Denmark, Finland, Germany and Spain, February delivered two notable developments. This edition of Hydrogen Compass will focus on the proposed Renewable Energy Directive III (REDIII) implementation plans from three EU members states and significant shifts in developer investment strategies due to a slowly developing hydrogen market. Developers are calling for greater clarity and certainty to move forward, as the market continues to face challenges and the need for clearer regulatory frameworks becomes increasingly urgent.
+
+The next edition of Hydrogen Compass will be published in April. In the meantime, if you have any comments or feedback, please do reach out to **Jun Sasamura** ([email protected]).
+
+**Diverging EU hydrogen strategies and implementation approaches**
+
+At the start of February, Belgium’s new federal government, led by Bart De Wever of the New Flemish Alliance, announced support for all forms of low-carbon hydrogen production. This marks a significant shift, as the EU regulatory framework has historically prioritised renewable hydrogen. Additionally, Belgium plans to lobby the EU to relax the definition of RFNBOs[1], seeing this approach as a pragmatic step to accelerate industrial sustainability and meet EU climate goals.
+
+As the May 2025 deadline approaches for EU member states to transpose REDIII regulations[2] into national law, differing strategies are emerging. Belgium plans to fully credit renewable hydrogen-use in oil refining towards mandates, whereas the Netherlands has proposed a correction factor for emissions credits, which could penalise companies like Shell for replacing grey hydrogen at existing refineries rather than investing in new electrolytic projects. Meanwhile, Germany has opted for a more passive approach, choosing not to impose company-specific obligations or quotas. Instead, it will rely on funding mechanisms like IPCEI and the H2Global initiative to support decarbonisation efforts. This penalty-free approach may create further challenges to meet EU mandates, as companies such as Thyssenkrupp have already announced plans to continue using natural gas until transitioning fully to hydrogen by 2037.
+
+Amid these national policy differences, the EU unveiled its Clean Industrial Deal in February, introducing several hydrogen-focused initiatives. Key measures include a new Delegated Act on low-carbon hydrogen (to be implemented in 1Q 2025), a Hydrogen Mechanism to connect suppliers and offtakers (to be implemented in 2Q 2025), and the third European Hydrogen Bank (EHB) auction with a €1bn budget (to be implemented in 3Q 2025). The EU will also review RFNBO regulations to address barriers to renewable hydrogen scaling. While electrification remains the primary decarbonisation pathway, additional initiatives such as streamlining permitting for renewable infrastructure, launching an Industrial Decarbonisation Acceleration Act to boost demand for EU-made clean products, and implementing a voluntary carbon intensity label for industrial goods – starting with steel in 2025 – aim to support hydrogen adoption. Furthermore, an upcoming EU action plan for steel and metals, and enhancements to the Carbon Border Adjustment Mechanism (CBAM) aim to strengthen industrial decarbonisation and enhance EU competitiveness.
+
+With EU nations taking divergent paths, the impact of these regulatory and funding measures remains uncertain. The outcome of ongoing policy finalisations throughout this year will be crucial in shaping the hydrogen market’s trajectory.
+
+**Developers are taking proactive measures**
+
+BP announced last month a strategic shift (back) towards oil and gas investment, scaling back its hydrogen and carbon capture project pipeline. The company will increase fossil fuel investment by 30% to $10bn annually while cutting planned renewable energy funding by over $5bn. BP is prioritising biogas, biofuels, EV charging, and capital-light renewable partnerships while making selective investments in hydrogen and carbon capture. The company has cited[3] slower policy, slower technology developments and higher costs, combined with reduced customer willingness to pay in the hydrogen industry as contributing factors to the scale-back. With plans to focus on only five to seven projects this decade – four of which were announced to have taken FID in 2024 – BP’s hydrogen and carbon capture investments are expected to decline significantly in the coming years. This move aligns with similar strategic shifts by Equinor and Shell, as they too have scaled back green energy investments due to investor concerns over declining profits.
+
+Beyond the oil majors, other companies are adjusting their hydrogen strategies. Fortescue, for example, has reduced spending in its green energy division by 20%, citing regulatory uncertainty in Europe as a key concern. The implementation of REDIII mandates by EU member states remains a critical factor for developers navigating hydrogen investments.
+
+While many developers await regulatory clarity, others are taking more proactive steps. In February, German renewable energy company Enertrag launched a public auction to secure buyers for 500 tonnes of renewable hydrogen per year from its 10MW project under construction near Magdeburg, eastern Germany. The Osterweddingen facility, which began construction in May 2024, is expected to start operations by the end of 2025, with a total planned output of 900 tonnes annually. Although initiatives like Enertrag’s are important, they remain on a smaller scale. The broader hydrogen will still need regulatory frameworks to ensure sustainable growth and long-term progress.
+
+###### European Project Watch
+
+Key project announcements and developments in February
+
+| Project | Update |
+| P2X Harjavalta | Finnish hydrogen developer P2X Solutions has secured a five-year renewable power purchase agreement (PPA) with energy company Fortum to supply its 20MW Harjavalta electrolytic hydrogen facility. The plant, which is already operational but still ramping up, also includes a 3.3MW methanation unit for producing synthetic methane. However, to qualify as a renewable fuel of non-biological origin — making the hydrogen eligible for EU quotas and subsidies — the project must meet strict regulatory conditions. Currently, the renewable power source and hydrogen production must be matched monthly. But from 2030 onwards, they will need to align on an hourly basis, posing a challenge for long-term renewable power procurement. To maintain compliance, P2X Solutions has opted for a shorter-than-usual PPA, similar to other hydrogen developers like Stegra and Air Liquide. |
+| HyLion pilot project | French manufacturer McPhy will provide 80MW of electrolyzers for the HyLion pilot project in Scotland, aiming to produce 45,000t of e-methanol from renewable hydrogen each year starting in 2028. The project will capture CO2 from nearby whisky production and E. ON’s biomass power plant in Lockerbie. Two buyers, P1 Fuels and Cadeler, are set to use the methanol as a chemical base and shipping fuel. Though the renewable energy source is unknown, MHP notes that Scotland’s wind resources could support renewable hydrogen production. |
+| HyVal | BP and Iberdrola have started construction on their 25MW green hydrogen plant at BP’s Castellón refinery as part of the HyVal project. The first phase involves earthworks and developing a 20,000m2 plot of land next to the refinery. Civil works will begin in the second quarter of 2025. The next major milestone is the reception and installation of the main equipment, including the electrolyser, scheduled for the second half of 2025. Once operational in the second half of 2026, the 25MW electrolyser will be powered by renewable electricity supplied by Iberdrola through a PPA from photovoltaic and wind farms. The plant will help decarbonise the refinery’s operations by replacing natural gas with renewable hydrogen. |
+| Lingen Green Hydrogen | Accelera by Cummins will supply a 100MW proton exchange membrane (PEM) electrolyser system for BP’s Lingen hydrogen project in Germany, its largest hydrogen production plant to date. Using 20 HyLYZER®-1000 units, the system will produce up to 11,000t of renewable (green) hydrogen annually when fully commissioned in 2027, powered by offshore wind energy. The hydrogen will support BP’s Lingen refinery and industrial customers. BP took FID on the project in December 2024 and the project is expected to come online in 2027. |
+| Agder Hydrogen Hub | ITM Power has signed a contract to supply 20MW of PEM electrolysers for Greenstat’s Hydrogen Hub Agder in Fiskå, Norway, which will produce renewable (green) hydrogen for the maritime sector starting in late 2026. The project, backed by NOK 138mn ($12.2mn) in government funding, could expand by an additional 20MW from 2027. Greenstat has agreements with maritime companies for potential offtake of over 8,000t of hydrogen annually across its projects. This marks ITM’s third Neptune V contract, reinforcing its focus on the European green hydrogen market. |
+| Hyoffwind | Construction has begun on the 25MW Hyoffwind renewable hydrogen project at the Port of Zeebrugge. Developed by Virya Energy in partnership with Messer and HyoffGreen, the facility will use John Cockerill’s pressurised alkaline electrolysers and be powered by local wind farms. The project has received €30mn in funding from the Flemish government using recovery funding from the European Union (NextGenerationEU), and is expected to become operational by mid-2026, with potential expansion to 100MW. FID was made in July 2024, with John Cockerill and Besix appointed as EPC partners. While an offtaker has not yet been confirmed, the project aims to support industrial decarbonisation and mobility solutions. |
+
+[1] Renewable Fuel of Non-Biological Origin (RFNBO) outlined in the EU",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - March 2025 - Westwood,article,0.100656822,16,161,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-october-2024,true,Reports on specific developments in the European hydrogen market with factual reporting.,Hydrogen Compass - October 2024 - Westwood,The European hydrogen market emerged from the summer months with significant developments in both CCS-enabled and electrolytic hydrogen production pathways.,"###### OCTOBER 2024
+
+The European hydrogen market emerged from the summer months with significant developments during September in both CCS-enabled and electrolytic hydrogen production pathways. Major CCS-enabled production and infrastructure projects were cancelled, while others showed more positive signs, and the EU’s long-awaited low-carbon hydrogen standard was published – offering more, but likely still insufficient levels of certainty. In contrast, the electrolytic hydrogen market saw positive movement aimed at bolstering growth. This was despite concerns raised over the stringency of the current rules to produce renewable hydrogen, as well as in the terms published for the next European Hydrogen Bank auction. This divergence highlights the ongoing evolution of the hydrogen market in Europe, where regulation and policy are continuing to shape its development.
+
+**Conflicting movements for CCS-enabled hydrogen**
+
+*Major project cancellations*
+
+In the final week of September, a series of unexpected announcements cast doubt on the future of CCS-enabled hydrogen production in Norway. Equinor and RWE cancelled their ambitious plan to build a hydrogen pipeline between Norway and Germany. The project, announced in January 2023, aimed to export up to 10GW of CCS-enabled and electrolytic hydrogen annually from their joint ‘Clean Hydrogen to Europe’[1] project to European consumers and to supply RWE’s planned ‘hydrogen-ready’ gas-fired power plants in Northern Germany. Equinor cited high costs and insufficient demand for the cancellation. With pipeline construction projected to cost €3bn and total investments reaching tens of billions, the project was deemed economically unfeasible, especially without long-term offtake agreements from European buyers. The situation is particularly concerning given that RWE was set to be a principle offtaker for the project, with additional offtake opportunities anticipated from the upcoming 12.5GW tender process for ‘hydrogen-ready’ power plants scheduled for early next year.
+
+Notably, Equinor and RWE signed a new supply agreement in October 2023 for 1-1.5bcm of natural gas per year until 2028. RWE still plans to develop their 3GW of ‘hydrogen-ready’ power plants by the end of the decade, signalling a stronger focus on natural gas as a way forward. This highlights the ongoing challenges in making hydrogen production and related offtake contracts financially viable, particularly when factoring in the added cost of pipeline construction and transport.
+
+A day following Equinor’s press release, Shell announced the cancellation of its Aukra Hydrogen Hub project at the Nyhamna gas processing plant in Norway, citing low demand and inadequate market conditions[2]. The 1.8GW (LHV) project, to be developed with Aker Horizons and CapeOmega, aimed to produce 1,200 tonnes of CCS-enabled hydrogen daily by 2031. Shell and Aker Horizons attributed the decision to the lack of a strong regulatory framework and long-term policy incentives, particularly compared to electrolytic renewable hydrogen. As a result, Aker Horizons plans to shift focus towards electrolytic hydrogen projects and ammonia as an energy carrier.
+
+*Some positive signals*
+
+Amid the cancellations of two major Norwegian projects, Leiv Kallestad, co-CEO of Horisont Energi, reaffirmed the company’s optimism about CCS-enabled hydrogen. He stated in late September that their 735MW (LHV) Barents Blue project, due to be operational in 2029, is still progressing despite facing challenges such as a delayed final investment decision (FID) until 2026. Kallestad highlighted the scaling potential of CSS-enabled hydrogen, which currently outpaces electrolytic hydrogen projects, as a key factor in its current market viability. Additionally, Horisont Energi has secured ammonia offtake agreements and received NOK 482mn in funding from ENOVA under the IPCEI Hydrogen programme, ensuring the project continues to progress.
+
+Further support for CCS-enabled hydrogen comes from the completion of the Northern Lights CO2 transport and storage facility, a joint venture (JV) between Equinor, Shell, and TotalEnergies. Officially opened in Øygarden, Norway, on 26 September, the facility is part of Norway’s Longship CCS initiative, which aims to decarbonise European industries by capturing CO2 emissions, transporting them via LNG-powered carriers, and storing them in the North Sea seabed. With a capacity of 1.5 MTPA already fully booked and plans to expand to 5 MTPA in Phase 2, this facility could play a significant role in enabling the growth of CCS-enabled hydrogen project by providing the necessary infrastructure to handle large-scale CO2 storage.
+
+*Too little too late for policy?*
+
+As with the wider European hydrogen market, timing and pace remain significant challenges. Just days after the cancellations mentioned previously, where insufficient regulations were a central concern, the European Commission released a draft Delegated Act on ‘low-carbon hydrogen’. It clarifies the methodology for calculating emissions from low-carbon gases, including hydrogen, which must be 70% lower than those of fossil-based production. Although the EU’s Hydrogen and Low-carbon Gas Markets Package, published in July, lacked specific guidelines on emissions calculations, this new draft offers clearer direction for project developers. It remains open for consultation until 25 October, with finalised rules expected by the end of the year. Without greater regulatory certainty, we could see further cancellations as developers remain hesitant amid ongoing policy uncertainty.
+
+**Electrolytic hydrogen development receives further support**
+
+*Policy support*
+
+In early September, the European Commission introduced new guidelines requiring the 27 EU members sates to implement incentives to meet the 42% target for RFNBO[3] hydrogen use in industry[4] by 2030, set through REDIII[5]. The guidelines state that the measures should be tailored to each country’s circumstances and clarify that the target applies to member states rather than directly to hydrogen consumers. While member states have been encouraged to establish mandatory quotas for RFNBO use, it was made clear that they should consider providing regulatory support to address cost disparities between RFNBOs and fossil-based hydrogen to ensure targets are met. In addition, the guidelines clarify that hydrogen used in refineries can count toward either industry or renewable transport targets, although hydrogen used for electricity generation or steam production is excluded.
+
+The European Commission’s technical approval of CertifHy, the Clean Hydrogen Partnership’s renewable hydrogen verification programme, marks a notable step in advancing regulatory frameworks for hydrogen in Europe. CertifHy, which has operated a voluntary verification programme since 2014, applied for formal recognition in March 2023 and is now awaiting final accreditation, anticipated by the end of the year. Alongside CertifHy, two other certification bodies, ISCC EU and REDcert, have also received pre-certification status to validate RFNBOs. These developments signal growing regulatory certainty, which will be crucial to drive forward hydrogen project development and investments. With clearer standards in place, developers, technology providers and offtakers will gain much-needed certainty about their project’s compliance with strict EU regulations. This clarity is essential for advancing hydrogen projects, but any delays in the approval process could hinder an industry already struggling with regulatory uncertainty and slow progress.
+
+*Calls for leniency*
+
+German Vice-Chancellor Robert Habeck, supported by trade association Hydrogen Europe, called for a postponement of the EU’s strict rules[6] on renewable hydrogen production to reduce costs and enable the market to develop. In his letter to the EU, Habeck argued that these rules are overly stringent and are slowing the development of renewable hydrogen projects in Germany and other EU member states, raising the production cost by around €2.40/kg of hydrogen. He suggests delaying the implementation of these rules from 2028 to 2035 to give companies more time to develop the hydrogen market. The IEA also openly criticised the rules, yet considering the long process to reach approval last year, it appears unlikely that the legislation will be redrafted given its recent approval.
+
+*‘Domestic’ funding support*
+
+The EU announced the final terms and conditions for the second European Hydrogen Bank (EHB) auction, allocating €1.2bn to electrolytic hydrogen production projects. The auction, expected by the end of the year, will divide the funds into two pots: €1bn for projects targeting any end-use demand sector, and €200mn specifically for maritime projects to support compliance with the FuelEU directive[7].
+
+A notable change in this auction is the lower ceiling price of €4/kg, down from €4.5/kg in the first round. This marks a change from the initially proposed €3.5/kg ceiling in the draft rules – perhaps a move to attract more bids. Projects must be operational within five years of receiving the award and reach FID within 2.5 years of signing the grant agreement.
+
+A new requirement stipulates that no more than 25% of electrolyser stacks can be sourced from China. This follows an open letter from European electrolyser manufacturers to the EU Commission in July to provide protection against Chinese electrolyser manufacturers. Nonetheless, the restriction only applies to electrolysers manufactured in China, opening the door for Chinese companies developing manufacturing facilities in other countries. Notably Hygreen Energy and Envision have recently announced commitments to develop large-scale facilities in Spain.
+
+Similar calls for domestic support have been made in the UK, with Hydrogen UK[8] advocating for a minimum threshold of domestically manufactured technology to access subsidies.
+
+Many European electrolyser manufac",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - October 2024 - Westwood,article,0.1343934417,29,172,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-september-2024,true,"Reports on specific developments in the hydrogen market, including funding, e-fuels, and project updates.",Hydrogen Compass - September 2024 - Westwood,"Amid the numerous announcements and developments in August, two key themes stood out: funding and e-fuels.","###### SEPTEMBER 2024
+
+Amid the numerous announcements and developments in August, two key themes stood out: funding and e-fuels. In this month’s *Hydrogen Compass*, we explore the funding progress made by Italy and the Netherlands, contrasted by Spain’s ongoing challenges, and the uncertain future of the e-fuels market.
+
+**€2bn committed by Italy and the Netherlands**
+
+Italy announced a commitment of nearly €1bn towards projects included in the EU’s €6.9bn IPCEI funding wave, Hy2Infra. The funding will benefit three companies: Saipem, Snam and Energie Salentine. Of the total, €470mn has been announced to develop a green steel hub within the Puglia Green Hydrogen Valley. Edison and Saipem have partnered to develop electrolyser projects in Brindisi and Taranto, with a combined capacity of 160MW, powered by 260MW of local solar PV capacity. Snam is also set to build a new hydrogen pipeline connecting the two projects, with Taranto home to Acciaierie d’Italia’s steel plant where a new DRI production facility is being developed. Details of Energie Salentine’s project are currently unknown.
+
+The Netherlands announced that it will hold its €1bn subsidy auction from 15 to 31 October. The auction aims to support both investment and operating costs for electrolytic hydrogen production projects. Developers will submit bids on a per megawatt basis for projects with electrolyser capacities greater than 0.5MW. The aid, which will provide operational support for five to 10 years, is intended to bridge the cost gap between renewable electrolytic hydrogen and grey hydrogen – the latter which currently averages around €3.81/kg according to the Dutch government. The subsidy will be capped at €9/kg and strictly support RFNBO[1] hydrogen. Developers must secure environmental permits before applying and ensure that their facilities are operational within five years of receiving the award.
+
+**Mixed signals for the Spanish hydrogen market**
+
+Funding has become a continued issue for Spain. The government already faced criticism for a two-year delay in funding, which led major players like Iberdrola and Repsol to scale back their renewable hydrogen production targets. The government’s €800mn funding announcement in July, supporting seven projects, also sparked controversy due to the exclusion of Iberdrola’s 560MW Palos de la Frontera project in Huelva.
+
+Jorge Paradela, Andalusia’s Regional Minister for Industry, Energy and Mining, expressed concern in a letter to Vice President Teresa Ribera in July. This was followed in August by Popular Party deputies from Huelva submitting questions[2] to the government, seeking clarification on the criteria used for funding decisions. They argued that priority should have been given to the most cost-efficient projects. The government initially cited a lack of project maturity as the reason for the exclusion, however, it is possible that the earlier two-year funding delay impacted key elements of the project, such as securing offtake agreements and other development processes, potentially hindering the project’s advancement.
+
+Despite Spain’s ongoing funding and progress issues, the country’s potential for electrolytic hydrogen is still attracting significant investment into its hydrogen economy. Chinese electrolyser manufacturer, Hygreen Energy, announced plans in August to invest €2bn in at least two renewable electrolytic hydrogen-related projects in Andalusia. The company, which produces both alkaline and PEM electrolysers, plans to build a facility in Malaga. Currently capable of manufacturing 2GW of electrolysers at their Shandong facility, Hygreen Energy target’s capacity growth to 5GW in 2025, and is looking globally to achieve this ambition.
+
+These mixed signals present a complex outlook for Spanish hydrogen. We explore these challenges in our recent Westwood Insight, *Navigating expectations for Iberian hydrogen*. Join myself and Arthur James on Thursday 19th September for a webinar that will further explore the themes presented in the insight. Register **here** to secure your spot.
+
+**What is going to fuel the future of shipping?**
+
+Key developments in the shipping sector in August raised uncertainty around the future of e-fuels, with challenges raised related to policy and regulation, carbon availability[3] and offtake agreements. Vincent Clerc, CEO of AP Moller-Maersk, highlighted these concerns during their 2Q and 1H results call, emphasising the company’s strategy to avoid exposure to a single fuel for its renewable fleet commitments. E-fuel regulations and supply certainty are key factors influencing the company’s choice of sustainable fuel source. Although Maersk launched its first methanol dual-fuel ship last September, its fuel supplier OCI confirmed that biomethane was used instead of renewable hydrogen-derived e-methanol. OCI suggested that e-methanol may not be available in the short-term exacerbated by the challenge to find consistent and reliable sources of carbon, leading Maersk to explore ammonia as an alternative. However, the highly toxic and corrosive nature of ammonia, coupled with pending international regulations, limits the company’s commitment to this fuel. As such, Maersk has started securing offtake agreements for bio-LNG for its new fleet of vessels.
+
+Securing long-term offtake agreements for e-fuels has emerged as a key challenge for many developers. This issue was emphasized by Orsted’s unexpected announcement in August, cancelling its FlagshipONE renewable hydrogen-to-methanol project in Sweden nearly two years after taking FID. Orsted cited their current inability to create financial value from e-fuels projects, making the strategic decision to exit the liquid e-fuels market entirely, and instead opting to refocus on renewable hydrogen and offshore wind – areas where it has established expertise.
+
+The shipping sector faces significant challenges, with Spanish developer HyFive stating that the high cost of e-methanol poses a major obstacle. This makes it difficult for both producers and offtakers to secure agreements at sustainable prices. Despite these challenges, companies like European Energy have successfully secured binding offtake agreements for their e-methanol projects. European Energy’s project in Denmark, for example, have achieved this by diversifying its offtake agreements across various industries, including Maersk for shipping, and Lego and Novo Nordisk for the plastic product manufacturing process – highlighting the difficulty in finding large-scale offtake opportunities solely within the shipping sector for e-methanol.
+
+With obvious challenges associated with e-methanol, Equinor has focussed on ammonia to help achieve their ambition to halve their Norwegian maritime emissions by 2030. In August, the company signed an agreement with Eidesvik Offshore and Wartsila to convert one of its battery-LNG dual-fuel vessels to operate on hydrogen derived-ammonia by 2026. Warstila will supply the necessary engine, fuel gas supply system, and exhaust treatment for the vessel. The partners envision the gradual adoption of ammonia, positioning it as a key maritime fuel by 2040 as the industry works towards achieving net-zero emission over the next 25 years.
+
+Companies across the e-fuels value chain have adopted different strategies to address the challenges faced by project developers and offtakers. These approaches range from securing diversified offtake agreements to, in some cases, exiting the industry altogether. While ammonia present some potential nearer-term opportunities, significant barriers such as the need for regulatory frameworks remain. Although these challenges are not unique to ammonia, they will play a critical role in shaping the future development of this segment of the developing renewable hydrogen market.
+
+###### Key Northwest European Project Watch
+
+Key project announcements and developments in August
+
+| Project | Update |
+| GET H2 Nukleus | RWE and Westfalen Group are constructing a hydrogen refuelling station at the Emsland gas-fired power plant in Lingen, Germany, set to begin operations in 2025. The facility will provide up to 500kg of renewable electrolytic hydrogen daily, sourced from RWE’s 14MW electrolyser in Lingen, for commercial vehicles, tankers, and passenger cars. The initiative, with a total investment of €18mn, marks the first collaboration between RWE and Westfalen, who have formed a JV to expand hydrogen infrastructure in Lower Saxony and North Rhine-Westphalia. |
+| Speyside Hydrogen | Storegga has launched a four week public consultation on its Speyside Hydrogen project, which aims to decarbonise whisky production in Scotland, particularly in the Moray region, home to over 50 distilleries that account for nearly 45% of the area’s fossil fuel demand. Moray is one of 14 locations identified within the Scottish Government’s Hydrogen Policy Statement and Hydrogen Action Plan. The project is split into two phases which will deliver a total of 70MW of electrolyser capacity. This initiative support Scotland’s 2045 Net Zero target, with public consultations and community engagement playing a key role in finalising the project’s design. |
+| H2Teesside | BP has reached the final stage of negotiations with the UK government over a Low-Carbon Hydrogen Agreement for its H2Teesside CCS-enabled hydrogen project, which aims to produce 1.2GW (LHV) of hydrogen in northeast England. The project is part of the East Coast Cluster and will incorporate carbon capture and storage, aiming to decarbonise industry in the region. BP has signed contracts with Technip Energies for the front-end engineering design (FEED) of the hydrogen production facility and with Costain to design the 31km pipeline network that will distribute hydrogen to industrial users. These contracts are expected to be completed by 2025. |
+| H2Lubmin | German developer HH2E has signed a €45mn contract with Gebrüder Karstens Bauunternehmung to construct a 100MW green hydrogen",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - September 2024 - Westwood,article,0.1060329619,20,162,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-april-2025,true,Reports on specific developments in the hydrogen sector with a clear timeframe and factual reporting.,Hydrogen Compass - April 2025 - Westwood,"Despite persistent challenges, several hydrogen developments in March offered some reasons for optimism across Europe.","###### APRIL 2025
+
+As outlined in our **Hydrogen White Paper**, published in early April, we identified three critical areas that must be addressed for the European hydrogen market to unlock meaningful progress:
+
+- Finalisation of enabling policy frameworks
+- Allocation and evolution of funding mechanisms
+- Implementation of demand-side mandates
+
+While the industry awaits further movement in these areas, challenges across the hydrogen value chain continued in March. In this edition of *Hydrogen Compass* we will explore those headwinds alongside encouraging signs of momentum – from policy support and infrastructure project development to key production project milestones reached. These developments offer some optimism as the sector navigates towards broader commercial viability and steps forward on those three critical areas.
+
+The next edition will be published in May. In the meantime, if you have any comments or feedback, please do reach out to **Jun Sasamura** ([email protected]).
+
+**Continued challenges faced in March**
+
+The hydrogen sector continued to face pressure across the value chain, from project developers and technology manufacturers to offtakers.
+
+Notably, BP officially scrapped its HyGreen project in Teesside, which had targeted a capacity of 500MW by 2030. This decision reflects BP’s broader strategic shift to scale back low-carbon investments in favour of its core oil and gas business. The project had faced significant funding and offtake challenges – issues representative of the wider difficulties confronting the hydrogen sector. Although shortlisted for negotiations, HyGreen was not selected among the UK’s 11 winning Hydrogen Allocation Round (HAR) 1 projects at the end of 2023. Prospective offtakers such as Sembcorp, Ensus, and Tees Valley Lithium ultimately did not commit, further undermining the project’s viability. BP is, however, still committed to its 1200MW CCS-enabled hydrogen project – H2Teesside.
+
+The strain in the industry also extended to technology manufacturers. Danish electrolyser manufacturer Green Hydrogen Systems (GHS) announced the layoff of 89 employees as part of a court-led corporate restructuring. The company, grappling with severe financial distress and mounting debt obligations, faces the risk of bankruptcy. In response, GHS proposed a reconstruction plan involving selling assets, raising new capital, and additional cost-cutting measures.
+
+Downstream, the offtake market also showed signs of instability. Thyssenkrupp CEO Miguel Angel Lopez Borrego warned[1] that the company’s €3bn green steel plant in Duisburg – currently under construction – risks becoming a stranded asset without reliable, affordable access to renewable hydrogen. Although the project secured €2bn in government funding, the current volumes and prices are not sufficient nor competitive to supply its direct-reduced iron (DRI) production process. Borrego called for adjustments to funding frameworks and urgent investment in hydrogen pipeline infrastructure across Germany and Europe to enable economically viable green steel production.
+
+Reflecting these cost pressures, Thyssenkrupp was forced to suspend its €3bn hydrogen procurement tender in March after bids came in significantly above expected price levels.
+
+**Yet, there were signs of progress**
+
+Despite persistent challenges, several developments in March offered some reasons for optimism with public funding announcements, policy updates, and key progress made in infrastructure and production projects across Europe.
+
+*Government support*
+
+In early March, the Spanish government announced plans to allocate up to €400mn from its post-Covid recovery fund towards the European Hydrogen Bank’s (EHB) Auction-as-a-Service (AaaS) scheme. Under this scheme, EU member states can bolster the funding for hydrogen projects by supporting additional, next-best projects that do not secure funding through the primary EHB auction process. The final funding amount will depend on the outcome of the H2 Valleys programme, which is under evaluation by the Institute for Energy Diversification and Savings (IDEA).
+
+Germany also received EU approval for a €5bn subsidy scheme to help industries decarbonise using hydrogen, carbon capture and electrification. Through 15-year Carbon Contracts for Difference (CCfD), companies will be compensated for the extra costs of cleaner technologies. This includes support for fuel switching and electrification in sectors such as cement, chemical and steel production. Funding will be awarded via competitive auctions, prioritising the lowest cost per tonne of CO2 avoided. This marks the second round of the scheme, following €2.8bn awarded in 2023.
+
+Meanwhile, the UK government proposed an exemption to renewable hydrogen producers from the Climate Change Levy (CCL) – a tax on energy consumption – in an effort to level the playing field with CCS-enabled hydrogen producers, who are already exempt for their natural gas feedstock. With electricity accounting for around 70% of renewable hydrogen production costs, this move could significantly improve project economics. A final decision will follow the public consultation ending in early May.
+
+*Infrastructure*
+
+In March, Germany made substantial progress in building its hydrogen core network. Gascade began filling the initial section of the first 400km phase of its Flow hydrogen pipeline, which is expected to be completed by the end of the year. Part of Germany’s planned 9,000km core network, the full Flow pipeline will span 1,630km from Northern Germany (Rostock and Lubmin) to key industrial hubs, including Berlin, Leuna, Leipzig and Stuttgart, with a total capacity of 20GW of renewable hydrogen.
+
+Nowega also advanced its portion of the network, commissioning a 55km segment of the network between Lingen and Bad Bentheim in Lower Saxony, using 95% repurposed infrastructure. An extension to Legden is planned for late 2025. This segment will support RWE’s 300MW GET H2 Nukleus project in Lingen.
+
+In Belgium, Fluxys broke ground on the first segment of its national hydrogen pipeline network, connecting the port regions of Antwerp and Ghent through Kallo and Zelzate. This initial phase, valued at €330mn, is supported by a €95mn grant from the EU’s post-Covid Recovery and Resilience fund, administered through the Belgian government, and is scheduled to be operational next year.
+
+In the UK, UK Oil & Gas (UKOG) released an economic impact report on its planned South Dorset hydrogen storage facility. While the £800mn project is still in the design and permitting phase, the four-year build is projects to contribute £665mn to the economy. The facility could play a pivotal role in supporting decarbonisation of the Solent Cluster, including aviation and maritime sectors.
+
+*Project progress*
+
+Three projects, in particular, made noteworthy progress in March.
+
+TotalEnergies’ signed a long-term agreement with RWE to purchase 30,000 tonnes of renewable hydrogen annually from RWE’s 300MW GET H2 Nukleus project. While GET H2 Nukleus will start up in 2027, the contract with TotalEnergies is set to begin in 2030 and extend for 15 years until 2044. The renewable hydrogen, produced in compliance with EU’s Renewable Fuel of Non-Biological Origin criteria, will be used at TotalEnergies’ Leuna refinery in Saxony-Anhalt, nearly 400km from the production site. This contract is significant, as many projects have struggled to secure offtake, with the looming EU RED III[2] mandates no doubt playing a role in reaching this milestone.
+
+BASF commissioned its renewable hydrogen project at its Ludwigshafen site in Germany, featuring a 54MW PEM electrolyser supplied by Siemens Energy. The project had been designated an Important Project of Common European Interest, receiving €124.3mn from the German government. BASF aims to use most of the renewable hydrogen produced to replace grey hydrogen currently used in the production of ammonia, methanol and vitamins at the site.
+
+Norwegian Hydrogen reached a final investment decision (FID) to develop a 25MW renewable hydrogen facility in Rjukan, southern Norway, with an estimated investment of NKr 750mn ($71.5mn). Purchased earlier this year from Aker Horizons, the project will utilise hydropower under a long-term agreement with local utility Tinn Energi. Scheduled to commence operations by late 2027, the facility will supply renewable hydrogen to existing and new customers across southern Norway and Sweden. An initial letter of intent with Nel to supply electrolysers remains active, pending a formal order.
+
+The long-term contract signed by TotalEnergies and the commission of BASF’s renewable hydrogen project represent concrete steps forward in decarbonising existing industrial operations. These developments reflect a broader shift in focus towards pragmatic, near-term decarbonisation, especially in sectors where hydrogen use is already established. As regulatory mandates like the EU’s RED III are coming into force, it is likely that the industry will see continued momentum in similar projects – where infrastructure exists, and demand is clear. Meanwhile, Norwegian Hydrogen’s progress highlights the advantages of operating within a renewable electricity grid, showing how local conditions can accelerate project viability.
+
+###### Key European Project Watch
+
+| Project | Update |
+| HyTechHafen Rostock | HydrogenPro has been selected to supply a 100MW electrolyser plant for the HyTechHafen Rostock project, a renewable hydrogen initiative led by Andritz at Rostock Port, Germany. Andritz will provide the plant on an engineering, procurement and construction basis, utilising pressurised alkaline electrolysis technology. The project was commissioned by Rostock EnergyPort Cooperation (REPCO), a joint venture involving RWE Generation SE, EnBW Neue Energien, RheinEnergie and Rostock Port. The FID is expected by mid-2025, with commissioning scheduled for 2027. Once operational, the hydrogen produced will be distri",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - April 2025 - Westwood,article,0.1192854327,30,163,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-august-2024,true,Reports on specific developments in the hydrogen market with factual information and analysis.,Hydrogen Compass - August 2024 - Westwood,"The Northwest European hydrogen market made significant strides in July, marked by several key developments.","###### AUGUST 2024
+
+July saw several significant positive developments in the Northwest European hydrogen market. Multiple large-scale projects reached final investment decisions (FIDs), funding allocations were announced, and substantial progress was seen among electrolyser manufacturers and infrastructure developers. This month, we spotlight these advancements.
+
+### July was a standout month in 2024 for progress – are we at a turning point?
+
+*Multiple large-scale project FIDs*
+
+Five electrolytic hydrogen production projects across the UK, Netherlands, Germany, and Spain reached FIDs in July. This represents significant progress on multiple fronts. The announcement of multiple FIDs is notable in itself, but attention should be drawn to the scale of these projects. Three of the five projects boast Phase 1 electrolyser capacities of or exceeding 200MW. (Although the initial phases of BP’s Spanish HyVal match this scale, it is currently uncertain whether the FID covers the initial 200MW phases or just the 25MW first phase). In addition to the contribution these projects will have to 2030 country and EU targets, they also help to demonstrate the industry’s scaling potential. Positive examples such as these should help to encourage other developers to advance projects in the vastly undeveloped pipeline.
+
+###### FIDs taken in July for major European electrolytic hydrogen projects
+
+Source: Westwood Hydrogen
+
+Geographic diversity is another key highlight of these projects. Following the first European Hydrogen Bank (EHB) pilot auction in April, there has been a growing expectation amongst European developers that projects in the short to medium term are more likely to progress in geographic ‘sweet spots’ – countries like Spain or Portugal with abundant renewable resources and low electricity prices. However, developers are clearly finding ways to accelerate the development of projects in other markets.
+
+This trend may be driven by multiple factors, including the pressure on offtakers to comply with upcoming EU regulations. The EU’s Renewable Energy Directive III (REDIII) for instance, which became law in October, mandates that industries such as refining and steel source at least 42% of their hydrogen from renewable sources by 2030. With four of the five projects targeting the decarbonisation of the developer’s or key stakeholder’s own refining or steel production assets, the strength of these mandates in accelerating project development is evident.
+
+Furthermore, this trend could be a response to the upcoming enforcement of the ‘additionality’ clause in the EU’s rules for renewable hydrogen. Coming into force in 2028, the clause includes an exception stating that projects operational before 1 January 2028, will be exempt from these rules for 10 years. This provides a significant advantage for developers who take FIDs in the near term, allowing them to bypass the additional cost and timeline challenges associated with building renewable capacity for each electrolytic project developed. With four of the projects that announced FIDs last month targeting operational status before the end of 2027 – Total’s OranjeWind H2 being the only exception, targeting production from early 2028 – there will be a concerted effort from these developers to adhere to these timelines to benefit from these exemptions. It is important to note, however, that while project developers will benefit from avoiding the ‘additionality’ requirements, they will not be able to avoid the ‘temporal correlation’ conditions, which will come into effect starting in 2030. This condition requires that hydrogen be produced in the same one-hour period as the renewable electricity generated.
+
+*Funding announcements*
+
+Funding is a key enabler for project development, and last month saw multiple announcements, particularly from the Spanish government. Spain confirmed €794mn in state aid for seven electrolytic hydrogen projects, aiming to establish the country as a European leader in electrolytic hydrogen production. This funding, part of the Hy2Use scheme under the Important Project of Common European Interest (IPCEI), will support projects with a total electrolysis capacity of 652MW.
+
+Spain’s second announcement underscores how funding criteria and mechanisms can facilitate continued momentum, define scaling potential, and ensure key parts of the value chain are integrated into project development. This was exemplified in July when the EU approved a new €1.2 billion auction pot for renewable[1] electrolytic projects. Scheduled to launch in 4Q this year, developers will have 36 months to bring these projects online, with aid reduction penalties imposed for every six-month delay to the project. A clustered approach will be accepted for projects over 50MW, but individual projects must have an electrolyser capacity of at least 100MW to bid. Additionally, developers must secure an offtaker for at least 60% of the planned volumes of produced hydrogen.
+
+While the terms of the planned auction are prescriptive, some areas raise uncertainty. Although the requirement for an offtaker is an essential component to ensure the economic viability of projects, this agreement can be in the form of agreements like a memorandum of understanding (MoU) or letter of intent (LoI). These agreements do help to provide some certainty for the overall project, but ultimately fail to offer absolute assurance given they are non-binding agreements. Also, whereas the auction pot is exclusively for the support of renewable electrolytic projects, the government has stated that the RFNBO (Renewable Fuels of Non-Biological Origin) certification must cover at least 60% of the produced volumes, implying that 40% of the volumes could be non-renewable. It will be crucial to monitor whether this decision to provide flexibility for developers is a move to ensure near-term progress or one that proves to be problematic in the long run.
+
+*Turning point?*
+
+In last month’s edition, we concluded with the idea of setting realistic expectations for the hydrogen market, and to think beyond the 2030 targets and to continue investing in and learning from periods of accelerated progress, like the one experienced in July. This notion gained additional weight with the publication of a report[2] by the European Court of Auditors (ECA) last month, which questioned the EU’s ‘unrealistic’ hydrogen targets. The report highlighted issues with the methodology used to establish the 10Mt production and import targets, inconsistencies in national hydrogen roadmaps, and recommended updating the hydrogen strategy and targets by the end of 2025.
+
+However, thinking beyond these targets, maintaining accelerated progress should be the primary focus of regulators, developers, and others across the value chain. This sentiment is echoed by the EU Commission, which responded to the ECA report with concerns about maintaining investor certainty and addressing the scaling challenges that could arise from a reduction in targets.
+
+It may be too soon to definitively call this a turning point for the European hydrogen industry. What is clearer is that thinking beyond 2030, and sustaining progress, is crucial. Ensuring continuous advancement in the hydrogen market is the reality we must strive to achieve.
+
+###### Key Northwest European Project Watch
+
+Key project announcements and developments in July
+
+| Project | Update |
+| Cepsa La Rábida Energy Park (Huelva) | Cepsa and PreZero Spain have signed a strategic partnership to advance plans to produce biomethane from the recovery of waste. This biomethane will be used to produce second-generation biofuels and circular chemical products. The collaboration will see PreZero supply biomethane to Cepsa, with the first plant already under development in Huelva. Biogenic CO2 will be obtained from the new facility to produce synthetic fuels at Cepsa’s planned biofuels plant which is also located in Huelva. |
+| Aberdeen Hydrogen Hub | BP Aberdeen Hydrogen Energy Limited, a JV between BP and Aberdeen City Council, has reach FID on the Aberdeen Hydrogen Hub project. This initiative aims to establish an electrolytic hydrogen production, storage and distribution facility at Hareness Road, powered by a solar farm on the former Ness landfill site. The hub, which will begin construction in late 2024 and start production in 2026, is expected to generate up to 300 tonnes of electrolytic hydrogen annually in its initial phase, enough to fuel 25 buses and an equal number of fleet vehicles daily. This will be produced by a 2MW electrolyser from Nel. Later stages could be expanded to up to 400MW. |
+| OranjeWind H2 | TotalEnergies acquired a 50% stake in the OranjeWind offshore wind farm from RWE in the end of July – an asset that is proposed to generate 795MW of renewable energy in the Netherlands. This project, part of the Hollandse Kust West VII tender won by RWE in 2022, aims to integrate innovative technologies and flexible energy solutions. With construction expected to being in 2026, and full commission expected by early 2028, Total will use its share of the wind farms’ electricity to power 350MW electrolysis capacity, producing approximately 40ktpa of electrolytic hydrogen to decarbonise its refineries in Northern Europe. |
+| Refhyne | Shell has taken FID to develop phase 2 of their Refhyne project, at its Rheinland Energy and Chemicals Park, aiming to produce up to 44,000 kilograms of electrolytic hydrogen daily by 2027. This project, supported by EU and German government policies and funded by the EU’s Horizon 2020 programme, will replace part of the grey hydrogen currently used in the refinery operations. Phase 2 will have a 100MW PEM electrolyser supplied by ITM who also supplied the technology for the 10MW Phase 1 of the project. |
+| Clean Hydrogen Coastline – East Frisia | EWE has taken FID on their hydrogen production project in Emden, with Siemens Energy securing a contract to supply a 280MW PEM electrolys",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - August 2024 - Westwood,article,0.1048670421,22,159,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-may-2024,true,"Reports on specific developments in the hydrogen market, including funding, project delays, and market analysis.",Hydrogen Compass - May 2024 - Westwood,"This month, we will focus on the latest developments from the European Hydrogen Bank, delve into the persistent challenges surrounding offshore hydrogen, and shed light on the ongoing delays facing the German hydrogen market.","###### MAY 2024
+
+In April, the Northwest European hydrogen market saw a flurry of noteworthy developments, spanning from funding initiatives, project setbacks, and major infrastructure progress announcements. This month, we will focus on the latest developments from the European Hydrogen Bank, delve into the persistent challenges surrounding offshore hydrogen, and shed light on the ongoing delays facing the German hydrogen market.
+
+**Are the results of the European Hydrogen Bank’s pilot auction promising for the wider European hydrogen economy?**
+
+The European Hydrogen Bank (EHB) launched its first €800mn pilot auction in November 2023, drawing significant attention by potentially offering more substantial subsidy support than the US Inflation Reduction Act’s $3/kg production tax credit. The pilot auction attracted immense interest, receiving 132 bids from 17 countries covering 8GW of electrolyser capacity. The results, announced in April, revealed that seven electrolysis projects, totalling 1.5GW, secured funding with bid prices ranging from €0.37-€0.48/kg – significantly lower than the announced ceiling price of €4.50 ($4.81)/kg.
+
+###### Bid Prices for EHB Pilot Auctions
+
+Source: European Commission
+
+Despite the low subsidy support, project developers are evidently finding ways to make electrolytic projects economically feasible. One potential explanation is the willingness of offtakers to pay a premium for renewable electrolytic hydrogen, perhaps signalling that mandates such as the EU’s requirement for 42% of hydrogen used in industry to be renewable by 2030, are propelling industrial offtakers to transition.
+
+It is not surprising that five of the winning bids, totalling 1.3GW, are in Portugal and Spain, with the remaining two projects in Norway and Finland – countries that boast ample renewable resources and low electricity prices. However, this raises questions about whether developers in other European nations will be able to secure necessary government funding if the existing mechanism favours projects that can progress with such minimal support. While the results underscore the potential economic viability of near-term electrolytic hydrogen projects, it prompts consideration of whether funding mechanisms need restructuring to foster broader participation and reach.
+
+**Evidence for the uncertainty of offshore hydrogen projects continues to build**
+
+RWE’s AquaVentus is Germany’s largest proposed hydrogen project, aiming to install up to 10GW of electrolyser capacity in the North Sea alongside offshore wind farms by 2035. It includes the pilot AquaPrimus project, a 300MW ‘proof of concept’ expansion, and AquaDuctus, a proposed 400km offshore hydrogen pipeline that aims to evolve into a cross-border ‘Hydrogen Highway’, connecting to offshore hydrogen infrastructure from other European countries bordering the North Sea.
+
+###### Map Of Proposed Aquaventus Initiative Including Potential Interconnectors
+
+Source: GASCADE
+
+However, the future of AquaVentus is in limbo following the exclusion of its pilot project, AquaPrimus, from the third round of IPCEI funding in April. This setback puts the project’s timeline at risk, as ambitious projects of this scale rely on subsidies for progress. Moreover, offshore electrolysis projects face numerous challenges, including decisions on platform design, electrolyser degradation, high operating costs, and hydrogen transportation requirements. Without successful demonstrations projects to mitigate these complexities and provide evidence for potential commerciality, developers may hesitate to pursue such ventures further.
+
+Prior to this announcement, AquaPrimus had been classified as ‘Risked’ of reaching FID by Westwood in its Hydrogen Project Certainty Assessment** [1]**. Subsequent phases of AquaVentus were also deemed ‘Risked’, further reinforcing uncertainties surrounding the project’s future.
+
+This situation mirrors a broader trend in offshore hydrogen projects, exemplified by Vattenfall’s decision to abandon its pilot project in March. Originally intended to connect an electrolyser to one of its 8.8MW turbines in the Aberdeen Offshore Wind Farm by 2025, Vattenfall cited inefficiencies in resource utilisation as the primary reason for discontinuing the project.
+
+###### AquaPrimus Project Certainty Assessment
+
+Source: Westwood Hydrogen
+
+**German delays and cancellations are halting progress and ability to meet ambitions**
+
+Everything points to Germany being a major player in the global and EU electrolytic and low-carbon hydrogen markets. Germany views hydrogen as central to decarbonising its economy, with the Federal Minister of Economic Affairs stating that “investing in hydrogen is an investment in our future”** [2]**. The focus is on its highest emitting sectors of power, transport and industry (steel, chemicals and cement).
+
+With high ambitions it is no surprise that the country boasts the highest hydrogen production target in the EU of 10GW of electrolyser capacity by 2030. However, according to the German National Hydrogen Council, Germany should expect to import 50-70% of its expected 56-93TWh (6.4-10.6GW) of demand by 2030. It is taking a diversified approach in sourcing imports (even funding projects outside its borders), relying on its European neighbours as well as countries further afield with MoUs and partnerships announced with Canada, Chile, Namibia, Australia and South Africa.
+
+Yet even in the last few months, across the key enablers of the industry’s development – demand, funding and infrastructure – significant delays and cancellations have plagued the German hydrogen development pathway.
+
+###### Key Delays & Cancellations For German Hydrogen Market Since November 2023
+
+Source: Westwood Hydrogen
+
+Notable stories include Germany’s Federal Constitutional Court ruling in November 2023, which renders the use of €60bn of unused COVID-related debt for the Climate and Transformation Fund (CTF) as unconstitutional. The ruling has significant consequences, requiring the search for alternative sources of funding to support the hydrogen strategy and industrial decarbonisation programmes, or a scaling back of spending altogether.
+
+Delays and revisions to demand-side and infrastructure targets have also been prevalent, with the reduction of planned subsidies in August 2023 from the CTF to construct 23.8GW of hydrogen sprinter (plants that convert pure hydrogen or ammonia to electricity), hybrid (combined renewable power, hydrogen storage and H2 power plant), and hydrogen-ready gas power plants, to the updated target of only 10GW of hydrogen-ready plants in February of this year. The planned construction of the €20bn 9,700km hydrogen pipeline network has also been delayed by five years to 2037, which raises eyebrows on Germany’s ability to meet its import expectations by 2030, with more near-term project developments in question – Salzgitter and Uniper have recently forged a preliminary agreement for the supply of green hydrogen, set to commence in 2028. The collaboration emphasises the need for a pipeline connection between Uniper’s 1GW Green Wilhelmshaven project and Salzgitter, a necessity underscored in a joint statement released in April, where both parties expressed an urgency to establish this vital link as quickly as possible.
+
+Further delays will only put Germany’s ability to achieve its hydrogen targets at even greater risk in what is an already uncertain environment where ambition can start to turn in the direction of infeasibility. Great ambition requires ongoing accelerated progress – Are Germany’s ambitions out of reach?
+
+###### Key Northwest European Project Watch
+
+Key project announcements and developments in April
+
+| Project | Update |
+| AquaPrimus | RWE’s pilot project, part of the wider 10GW AquaVentus initiative, was excluded from the third round of IPCEI funding. |
+| Skipavika | Skiga secured financial support for its 117MW project in Skipavika, Norway, from the European Hydrogen Bank, with a winning bid of €0.48/kg. The produced hydrogen will be used to manufacture around 100ktpa of ammonia. |
+| Green Wilhelmshaven; SALCOS | Salzgitter AG and Uniper have entered into a preliminary contract for the annual supply of up to 20kt of hydrogen starting in 2028 from Uniper’s new 200MW electrolysis plant in Wilhelmshaven to Salzgitter’s SALCOS programme, which aims to produce green steel. |
+| MosaHYc | A final investment decision (FID) has been taken on the €100mn Franco-German hydrogen pipeline project, MosaHYc, which is scheduled to be commissioned in 2027. FID is still dependent on state funding from the German government, according to gas network operator Creos Deutschland. |
+| H2Maasvlakte | Uniper’s flagship green hydrogen project in the Netherlands is experiencing delays, pushing the first 100MW phase to 2028, two years later than planned. Primary reasons include the failure to secure a power purchase agreement (PPA) and inadequate offshore wind availability. Consequently, Uniper had to return subsidies granted by the EU, as a PPA was a condition for receiving the grant. |
+
+If you have any project updates that you would like to share with Westwood’s Hydrogen team, please contact Jun using the contact details below.
+
+**Jun Sasamura,** *Senior Analyst – Hydrogen*
+
+[email protected]
+
+**View all issues of Hydrogen Compass here:**",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - May 2024 - Westwood,article,0.09052110421,22,158,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-february-2025,true,"Reports on specific developments in the hydrogen market, including FIDs, policy changes, and company performance, in a news-like format.",Hydrogen Compass - February 2025 - Westwood,"While the European hydrogen market faces challenges, such as financial instability for technology providers, early strides are being made.","###### FEBRUARY 2025
+
+In January’s *Westwood Insight*, we outlined four key expectations for the European hydrogen market in 2025:
+
+- The same number of FIDs (as 2024), but of larger scale
+- Greater regulatory clarity
+- More innovation to manage project risks
+- More subsidies, with (importantly) more targeted subsidies
+
+This month, *Hydrogen Compass* explores how these expectations are beginning to take shape. While the market faces challenges, such as financial instability for technology providers, early strides are also being made. From the first major FID in 2025 to the introduction of new policy frameworks and innovative financial solutions, key developments have started to transform European hydrogen in 2025.
+
+The next edition of Hydrogen Compass will be published in March. In the meantime, if you have any comments or feedback, please do reach out to **Jun Sasamura** ([email protected]).
+
+**1. Smaller-scale FID in January, and momentum in larger capacity projects**
+
+GreenH, a Norwegian green infrastructure developer, reached a Final Investment Decision (FID) on its 20MW (13.2 MW(LHV)) Bodø hydrogen project in late January, making it the first major European[1] hydrogen project to hit this milestone in 2025. Expected to start commercial operations in 2026, the project will supply fuel for the Vestfjorden ferry route operated by Torghatten Nord.
+
+While past progress does not guarantee future success, securing FID for smaller-scale projects remains crucial – especially in a market where momentum has visibly slowed. This was emphasised by Iberdrola’s executive chairman, Ignacio Galán, who, at the World Economic Forum in January, highlighted the insufficient support for hydrogen and its derivatives. Despite these challenges, significant progress has continued at larger scale capacities, with two major Spanish projects advancing in January.
+
+Repsol is moving forward with its 200MW Hydric electrolytic hydrogen project, despite having frozen 350MW of projects in October last year due to disputes over the Spanish government’s proposed windfall tax exemption due to start in 2025. The original Hydric project was designed to start with a 30MW first phase, followed by a 100MW expansion at a decommissioned coal plant in Puertollano by 2026. However, it remains uncertain whether this timeline still holds and whether Repsol remains the sole offtaker, with hydrogen originally set to be delivered via pipeline to its Puertollano refinery, 10km away. Still, Repsol’s renewed commitment signals confidence in large-scale hydrogen development.
+
+Similarly, Moeve expects to begin construction on the first 400MW phase of its 2GW electrolytic hydrogen project in Huelva by this summer, positioning it as one of Europe’s largest hydrogen projects under construction. FID is expected within the next few months, with production anticipated to begin in 2027. The announcement also coincides with Spanish Prime Minister Pedro Sanchez’s announcement of a €1.3 billion initiative to fund hydrogen hubs nationwide.
+
+Despite broader concerns about industry slowdowns, these developments highlight that momentum continues – both at smaller and larger scales – driven by evolving policy frameworks and subsequent strategic investment decisions.
+
+**2. Shifts in policy to support hydrogen uptake**
+
+Calls to ease or remove the stringent requirements for Renewable Fuels of Non-Biological Origin (RFNBOs) have become increasingly prevalent, with figures like German Chancellor Olaf Scholz arguing in early January[2] that these policies inflate costs and reduce competitiveness, leading to the slow adoption of renewable hydrogen. While regulatory revisions remain unlikely in the near term, a shift towards greater political pragmatism may emerge as a key trend – especially in supporting other low-carbon production pathways and streamlining funding and project approval processes.
+
+Later in January, Germany’s Christian Democratic Union (CDU) reaffirmed its commitment to both renewable and low-carbon hydrogen, should it win the federal election in February, as polls predict. The party voiced support for CCS-enabled hydrogen production to reduce emissions and has also expressed openness to receiving nuclear-powered hydrogen from France.
+
+Meanwhile, the European Commission’s *Competitive Compass* initiative, announced in late January, aims to enhance European industrial competitiveness while ensuring progress toward the EU’s 2050 climate neutrality goals. Although hydrogen is not a central focus, measures such as streamlining project permitting and increasing EU investment could accelerate the growth of hydrogen, which has faced challenges in long development processes and access to funding.
+
+**3. Technology providers continue to struggle**
+
+Electrolyser manufacturers have continued to face significant financial instability, with many companies struggling to navigate a slowing market that has yet to meet expectations set for the industry. Elogen and Nel, for example, are grappling with severe cash flow issues due to delays and cancellations of hydrogen projects. Sales and orders have not met initial projections, contributing to their financial challenges.
+
+In January, Elogen’s parent company, GTT, launched a strategic review, with the threat of potential closure looming despite receiving considerable state aid for a new electrolyser plant in France. Similarly, Nel announced a temporary suspension of production at its 1GW alkaline electrolyser plant in Herøya, Norway, due to slower-than-expected demand for renewable hydrogen.
+
+In the UK, Johson Matthey, under pressure from its largest shareholder, Standard Investments, to limit hydrogen investments until a clearer path to profitability emerges, revealed a drastic 83% reduction in its hydrogen business budget, cutting investment from £30 million to £5 million starting in April this year.
+
+Despite these setbacks, innovative solutions are emerging. In early January, Topsoe partnered with New Energy Risk to offer performance insurance for its solid-oxide electrolysers, improving financial stability and project bankability. Sunfire secured €200 million in financing, 80% guaranteed by the German government, allowing it to scale operations and fulfil orders without needing cash collateral. While these strategies will support the financial outlook of these companies, questions remain about the sustainability of these approaches – this will be something to watch in the coming months.
+
+**4. Focused support to drive market growth**
+
+In January, two announcements highlighted focused efforts to address key challenges in hydrogen market development: Spain’s €1.3 billion hydrogen hub initiative and Hintco’s draft hydrogen sales framework agreement. They aim to support grey hydrogen replacement and facilitate offtake agreements, critical areas to support market growth.
+
+Spain introduced its hydrogen hub initiative to integrate production, distribution and demand for renewable hydrogen, targeting the replacement of fossil fuels and grey hydrogen in strategic regions. The initiative will fund local hydrogen ecosystems, particularly those that nearly secured EU subsidies but fell short, underscoring the government’s commitment to overcoming funding access challenges that developers in the market have faced.
+
+The H2Global initiative, backed by countries including Germany, the Netherlands, Canada and Australia, utilises a competitive auction system where Hintco, an intermediary, buys hydrogen at the lowest price through Hydrogen Purchase Agreements (HPAs) and resells it to the highest bidders via Hydrogen Sales Agreements (HSAs). In January, Hintco released a draft Hydrogen Sales Framework Agreement outlining the structure of these contracts. The goal is to bridge the price gap between purchase and sales through indirect subsidies, with the pilot auction scheduled for early 2026.
+
+By focusing on co-located grey hydrogen replacement and addressing offtake challenges, both initiatives are helping to advance the development of a more robust hydrogen economy.
+
+###### Key European Project Watch
+
+Key project announcements and developments in January
+
+| Project | Update |
+| Rjukan Hydogen Project | Norwegian Hydrogen has acquired Aker Horizons’ electrolytic hydrogen project in Rjukan, Norway. The company plans to install a 25MW electrolyser having signed a letter of intent with Nel for the delivery of a pressurised alkaline electrolysis plant. Aker Horizons has the option to re-enter as an investor in the project at a later stage. Westwood estimates the project to have an online date of 2026 with the project awarded NOK 135mn (€11.50mn) by the Norwegian government in 2023. |
+| Naantali eMethanol | Liquid Wind and Turun Seudun Energiantuotanto (TSE) have signed a Memorandum of Understanding (MoU) for the development of an eFuel facility in Naantali, Finland. The facility is expected to produce 100,000 tonnes per year of methanol made from electrolytic hydrogen and approximately 160,000 tonnes of biogenic CO2 once operational. The FID is planned for 2026, and the facility is expected be operational in 2029. |
+| Nokia eMethane | Freija is developing a clean fuel production facility in Nokia, Finland, aiming to produce up to 58,000 tonnes of e-methane annually per year using renewable hydrogen and biogenic CO2. The project, aligned with EU Renewable Fuels of Non-Biological Origin (RFNBO) standards, seeks to offset up to 200,000 tonnes of CO2 emissions annually, enabling the decarbonisation of the maritime and heavy transport industries. Freija has already signed MOUs for most of the first plant’s production and plans to reach FID by 2026, with production starting in 2029. Westwood has estimated an electrolyser capacity of around 85MW per phase of the project which Freija says could be up to three phases. Freija has initiated FEED studies for the first phase and submitted its Environmental Impact Assessment (EIA) programme report for the 150,000 squar",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - February 2025 - Westwood,article,0.107502969,26,160,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-june-2024,true,"Reports on specific events and developments in the hydrogen industry, including government decisions and project updates.",Hydrogen Compass - June 2024 - Westwood,"This month highlights UK hydrogen home heating, Germany’s Hydrogen Acceleration Act and EU efforts to implement regulatory frameworks.","###### JUNE 2024
+
+May brought positive developments for the industry, with several projects being announced or advanced, as detailed in our Key Northwest European Project Watch (below). However, significant announcements also raise questions about the market’s overall progress. This month, we will highlight the state of hydrogen home heating trials in the UK, Germany’s introduction of the Hydrogen Acceleration Act, and the EU’s efforts to implement regulatory frameworks to stimulate market growth.
+
+**Hydrogen for home heating – is it time to end the discussion?**
+
+The UK government shelved plans for a “hydrogen town” pilot project in May, which aimed to test hydrogen use in residential heating and cooking for 10,000 homes. The primary reason cited for this decision was the lack of a main hydrogen supply. Similar trials in Whitby, Ellesmere Port, and Redcar, Teesside, were also cancelled in July 2023 for the same reason. Despite these setbacks, the government has reaffirmed its commitment to making strategic decisions about the role of hydrogen in heating decarbonisation by 2026. This will be informed by evidence gathered from the H100 Fife trial in Scotland, a 300-home project that has faced its own supply chain challenges, delaying completion until the summer of 2025.
+
+The use of hydrogen to decarbonise residential heating has been a contentious issue. Critics point to low efficiency, high projected costs, and safety concerns compared to direct electrification and heat pump alternatives. Bosch Executive Vice-President Stefan Thiel recently stated that hydrogen should be reserved for decarbonising heavy industry, aviation, and commercial vehicles, with no view of its widespread use in the heating market[1]. This stance is particularly notable given that Bosch’s British arm has been advocating for hydrogen’s use in heating to date.
+
+According to Westwood’s Hydrogen project database, residential and commercial heating represents only 1.2% of the cumulative pipeline capacity for electrolytic projects in Northwest Europe by 2030. Of this capacity, 63% is located in the UK, with the remainder tied to the recently stalled Aquaventus initiative in Germany. Based on the current pipeline, hydrogen is expected to account for only a small fraction of potential demand for electrolytic hydrogen projects in the region, with this share likely to diminish further.
+
+While the industry has not given up yet (another pilot is being developed this summer in the Netherlands for 12 homes), the cancellation of a third pilot project in the UK within the past 10 months sends a clear message to the industry: the focus should remain firmly on sectors where hydrogen has a clearer business case and greater government support.
+
+**Will Germany’s Acceleration Act be enough to propel the industry forward?**
+
+As highlighted in last month’s Hydrogen Compass, significant delays and cancellations across key enablers of the hydrogen industry – funding, demand, and infrastructure – have plagued the German hydrogen development pathway. Announcements in May reinforced this narrative, with the suspension of all hydrogen-related funding and uncertainty surrounding RWE’s plans for a hybrid power station.
+
+Last month, Germany’s Ministry of Transport (BMDV) disbanded its hydrogen unit and suspended all hydrogen-related funding following a nepotism scandal involving a senior civil servant and a constitution court ruling that prevented the use of €60bn of unused COVID-related debt for the Climate and Transformation Fund (CTF). The head of the hydrogen unit was dismissed, and funding for hydrogen mobility projects is frozen while investigations continue. Though hydrogen for transport is not the main focus of Germany’s hydrogen strategy, this setback could lead to delays and uncertainty in other hydrogen applications, with wider implications for Germany’s hydrogen ambitions. Disruptions in funding and organisational support may reduce investor confidence and slow down advancements in critical areas such as for industrial decarbonisation.
+
+Additionally, in May, RWE announced its plans to construct an 800MW hydrogen power plant in western Germany, which has the potential to run on up to 50% hydrogen by 2030. However, RWE has not committed to using that amount of hydrogen and will base its final investment decision on the availability of subsidies for the wider development of 10GW of hydrogen-ready power plants, and the development of hydrogen pipeline infrastructure. RWE’s lack of commitment to the hydrogen mix at the power station and the government decision on the switch to 100% hydrogen not being made until 2032, adds significant demand uncertainty for hydrogen in the power sector.
+
+To address some of these challenges, Germany has shifted focus towards expediting infrastructure development, crucial for its hydrogen ambitions. Last month, the federal cabinet approved the Hydrogen Acceleration Act, signalling a commitment to rapidly expand the country’s hydrogen infrastructure through a streamlined planning and approval process. This legislation, pending parliamentary approval, aims to simplify and digitise procedures for developing electrolytic hydrogen projects, hydrogen pipelines, import terminals, ammonia crackers, and other related infrastructure. It is designed to override certain environmental and procurement requirements, as well as to set or shorten deadlines for key planning milestones like environmental permits.
+
+###### Germany Electrolytic Hydrogen Production Capacity Pipeline vs Target GW (LHV)
+
+Source: Westwood Hydrogen Country Report – Germany
+
+However, as evidenced by its electrolytic production capacity pipeline, Westwood only categorises 11% of Germany’s projects as ‘Probable’, with the majority labelled as ‘Possible’ or ‘Risked’. With 42% of announced projects expected to come online in 2030, Germany faces the risk of missing its hydrogen production goals without urgent action to ramp up infrastructure and production projects. While the Hydrogen Acceleration Act represents a positive step forward, sustained commitment, adequate resources, and effective coordination among stakeholders are crucial to ensuring tangible progress. While promising, the ultimate impact of the act remains to be seen and will require careful monitoring moving forward.
+
+**The effectiveness of the EU’s hydrogen and decarbonised gas markets package ****is up for interpretation**
+
+The European Council approved the EU’s hydrogen and decarbonised gas markets package last month, setting unified rules for hydrogen, renewable gas, and natural gas markets. The regulation establishes the European Network of Network Operators for Hydrogen (ENNOH) to develop a 10-year plan for hydrogen infrastructure, requiring a gradual phase-in of rules to support hydrogen market development. Key elements include tariff discounts for renewable and low-carbon gases and a certification system ensuring a level playing field for imports and domestic production.
+
+The legislation also aims to facilitate cross-border trade by connecting hydrogen infrastructure to the existing gas grid and allowing tariff discounts. It sets common standards for gas quality, allowing hydrogen content of up to 2%, with voluntary agreements for higher blends into the grid. Hydrogen transmission network operators must submit updated 10-year Network Development Plans, and the ENNOH will develop an EU-wide plan to ensure transparency and coordination. These measures aim to support cost-effective hydrogen transport from production areas to industrial users, crucial for the EU’s hydrogen economy.
+
+However, Air Products[4] has recently raised concerns about the new rules, particularly the requirement for “negotiated third-party access” to infrastructure, which could prevent them from booking full capacity long-term contracts essential for investment security. The company is currently lobbying for exemptions, emphasising the risk of investing private funds without guaranteed capacity issuances. A similar exemption was granted by the German network regulator BNetzA for the TES eLNG terminal in Wilhelmshaven in March, though it remains unclear whether approval has been granted by the European Commission – exemptions can be made “on the basis of a publicly available positive cost-benefit analysis and subject to a positive assessment by regulatory authorities.”[5]
+
+The package does include a proposed “matchmaking” service, which aims to mitigate this risk by connecting potential offtakers with suppliers. A five-year pilot mechanism, which is proposed to start in 2025, is being designed to support the market development by ensuring transparency and security of supply. It is unclear, however, if this service will provide a platform to facilitate contracted volumes, with emphasis appearing to be focused on collecting and processing market data and providing access to this knowledge to its participants.
+
+The new regulation will come into effect within six months of publication, requiring member states to align their national policies within two years. Despite major players like Johnson Matthey scaling back investments in hydrogen technology due to the slow pace of progress in Europe, it is clear that the EU is working to address concerns raised in the bloc’s approach and the resultant pace of market development. While the effectiveness of the new regulation is to be seen, perhaps it is time to adopt a more realistic perspective on the slower-than-anticipated pace. New systems and structures that aim to foster growth are positive movements that should instil investor confidence and aid in the advancement of this challenging industry.
+
+###### Key Northwest European Project Watch
+
+Key project announcements and developments in May
+
+| Project | Update |
+| Deeside Ruby Hydrogen | Circular Refining has announced plans to develop a nuclear-derived hydrogen facility, dubbed a ""ruby hydrogen"" production site, at Deeside Industrial Park, located i",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - June 2024 - Westwood,article,0.117246722,23,164,161.8461538
+https://www.westwoodenergy.com/subsectors/hydrogen/hydrogen-compass-november-2024,true,Reports on specific events in the European hydrogen market with factual reporting and analysis.,Hydrogen Compass - November 2024 - Westwood,It proved to be a challenging month for the European hydrogen market. Several major projects were cancelled and ambitions were scaled back.,"###### NOVEMBER 2024
+
+October proved to be a challenging month for the European hydrogen market. Developers continued to vocalise their concerns, several major projects were cancelled, and ambitions were scaled back. Developers are struggling to create viable business cases, with costs escalating and offtakers withdrawing from projects. While setbacks are currently more prevalent, government support is still providing hope for the sector’s potential.
+
+This month, we explore some of these key challenges and examine the measures in place to ensure continued progress.
+
+**Developers voicing concerns**
+
+While uncertainty in the hydrogen sector is not new, it is becoming increasingly evident that despite ambitious production targets and mandates for renewable hydrogen use, industry players remain hesitant or unable to commit. At last month’s Hydrogen Technology Expo Europe in Hamburg, Westwood spoke with stakeholders across the value chain, where several recurring themes emerged. Key among these was inadequate funding and the challenge of securing long-term offtake agreements. Many offtakers are reluctant to be early adopters, wary of committing to contracts where current prices are expected to decrease over time.
+
+Uniper has been publicly vocal about these challenges. Christian Stuckmann, Vice President of Hydrogen Business Development, emphasised[1] the difficulty in finding creditworthy buyers who can guarantee the long-term cash flow necessary to sustain projects. Stuckmann also highlighted the need for stronger regulatory support, particularly around pricing structures, to provide greater certainty for both developers and offtakers. Echoing sentiments heard at the Hydrogen Technology Expo, the industry is pointing to entities like H2Global’s Hintco, which serves as a market maker to bridge the gap between producers and buyers, as a model that could help stimulate industry growth.
+
+Uniper’s CEO, Michael Lewis, highlighted[2] similar challenges, pointing out that current subsidies fall short of supporting the company’s hydrogen ambitions. He cited the significant price disparity between grey hydrogen and renewable or low-carbon hydrogen – a gap that government intervention could help narrow.
+
+Equinor also highlighted challenges posed by regulatory requirements such as the EU’s Renewable Energy Directive III (REDIII), which mandates 42% renewable hydrogen in industrial applications by 2030. This regulation presents a dilemma for CCS-enabled projects, as buyers are reluctant to commit to long-term contracts now, uncertain about whether and at what price they will source renewable hydrogen in the future.
+
+These challenges are not only stalling project development but are also delaying essential infrastructure.
+
+**Major project cancellations**
+
+October started with a wave of setbacks for hydrogen and sustainable fuel projects, with three major cancellations in the first two weeks alone. McPhy announced in a 02 October press release that their 24MW electrolytic project, which was expected to reach FID by year-end, was abandoned. The primary reason cited was the last-minute withdrawal of the offtaker, highlighting the critical role offtake agreements play in creating greater project certainty[3].
+
+Shortly after, Benbros Energy withdrew[4] from the €720mn European Hydrogen Bank (EHB) pilot auction, despite having secured €26mn in funding for its 60MW El Alamillo H2 project in April. The decision came amid a lack of known offtake, which may have made the funding insufficient to justify continued investment into the project’s development. This withdrawal stresses the difficulties for the sector. Even with government support, that is likely only the first step in realising a successful project.
+
+Uniper’s 200MW e-SAF SkyFuelH2 facility in Sweden also came to an end, pointing to similar challenges as the aforementioned projects including challenging market conditions, rising costs, uncertainty and timing of demand for sustainable fuels.
+
+**Portfolio optimisation and timelines**
+
+In addition to project cancellations, developers have been strategically scaling back their hydrogen initiatives. Last month, Ørsted withdrew from the Green Fuels for Denmark consortium who were planning to develop a 1.3GW electrolytic e-methanol and SAF project at Avedore Power Station in Copenhagen, despite receiving IPCEI funding at the end of 2022. Ørsted has chosen to focus more closely on its core wind business, exiting from the Idomlund Power-to-X project with Skovgaard Energy in September and its FlagshipONE e-methanol project in August.
+
+BP’s 3Q results presentation further underscored this trend. The company announced plans to narrow its hydrogen portfolio, intending to develop only five to 10 hydrogen projects by 2030, having cancelled 18 projects to date. Part of a larger cost-saving strategy, BP’s scaled-back hydrogen ambitions are part of a wider reduction in its clean energy project portfolio.
+
+Essential infrastructure was also impacted in October, with Energinet postponing its hydrogen pipeline connecting Denmark and Germany from 2028 to 2031, citing varying project maturities, increasing complexity, and extended planning and environmental review processes.
+
+**Signs of continued support**
+
+In early October, the UK government announced £21.7bn in funding over 25 years to support two major carbon capture clusters in northern England, including large CCS-enabled hydrogen projects such as EET Hydrogen’s Hynet North West and BP’s H2Teesside. At the end of the month, the government also reaffirmed support for 11 electrolytic hydrogen projects selected in the HAR1 auction from last December, signalling ongoing commitment to hydrogen despite the challenges faced so far.
+
+In Germany, the Federal Network Agency approved a 9,040km hydrogen core network, set to be operational by 2032, with initial pipelines coming online as early as next year. Connecting hydrogen production centres, storage and end-users, the €18.9bn network will repurpose 60% of natural gas pipelines and is supported by state guarantees and an amortisation scheme to balance early-stage low revenues. The initiative aims to advance Germany’s decarbonisation, create jobs and support industrial growth, with capped user fees to keep early adoption affordable.
+
+The European Commission also awarded €4.8bn in grants to 85 net-zero projects across 18 countries, focusing on energy-intensive industries, renewable energy, hydrogen production, carbon management and sustainable mobility. Expected to reduce CO2 emissions by 476Mt by 2030, this largest Innovation Fund allocation to date brings total support to €12bn, advancing the EU’s Net-Zero Industry Act goals. Among the hydrogen projects funded by the EU Innovation Fund: Statkraft’s 200MW H2HubEmden production facility, H2BE’s 1GW CCS-enabled hydrogen project in Ghent, and European Energy’s 50MW Kasso PtX green methanol production facility.
+
+While the hydrogen industry faces significant financial, regulatory and market challenges, government support persists. However, stronger regulatory frameworks and mechanisms to address price and demand uncertainty will be needed. Without these, the sector risks falling short of its ambitious goals, leading to further cancellations and setbacks as already seen last month. Addressing these issues will be essential if hydrogen is to fulfil its potential as a key piece of Europe’s clean energy future.
+
+###### Key European Project Watch
+
+Key project announcements and developments in October
+
+| Project | Update |
+| Kintore Hydrogen | Statera Energy has submitted a Planning Permission in Principle application for its Kintore Hydrogen project, an electrolytic hydrogen facility near Kintore, Aberdeenshire. Phase 1 of the project is expected to have a capacity of 500MW coming online in 2028 with an expansion in phase 2 to 3GW by 2030. |
+| HyBit | Plug Power has delivered 10MW of PEM electrolysers to the HyBit hydrogen project in Bremen, Germany. The project, located at SWB’s Mittelsbüren power plant, is set to produce hydrogen for use in ArcellorMittal’s steelworks in Bremen. The 10MW’s of PEM electrolysers are made up of two 5MW units. Another electrolyser facility is expected to be constructed on the same site by 2028 with a capacity of 50MW, however, the hydrogen from this facility is expected to be made available for other customers, not the neighbouring steel mill. |
+| French-Belgium hydrogen pipeline | GRTgaz and Fluxys have launched a market call to assess the demand and economic feasibility of a 150km open-access hydrogen pipeline connecting Dunkirk, France with Ghent and Antwerp, Belgium. This cross-border infrastructure aims to supply low-carbon and RFNBO hydrogen to heavy industries like steel, refining and chemicals, supporting decarbonisation efforts in these industrial hubs. With GRTgaz’s DHUNE project in Dunkirk and Fluxys’ infrastructure in Belgium progressing for completion by 2026, the pipeline responds to growing market demand for hydrogen and aligns with European carbon neutrality goals. Recognised as a Project of Common Interest by the European Commission, the call for market interest runs until 29 November 2024. |
+| Power2X SAF project | Dutch developer Power2X and Rotterdam-based storage tank operator Advario have announced a sustainable aviation fuel project in Rotterdam capable of producing more than 250,000t a year of SAF from hydrogen. The EU has mandated that flights departing EU airports must use fuel that contains 1.2% of aviation fuel produced from renewable hydrogen, with Power2X anticipating that this project can meet at least 40% of the European requirement for renewable hydrogen based SAF. A date for FID has not been announced. |
+| Lhyfe Le Cheylas | Lhyfe has launched the construction of its largest electrolytic hydrogen production site in France at a former steelworks site in Le Cheylas, Auvergne-Rhône-Alpes. The facility will have a 10MW electrolysis capacity, producing up ",www.westwoodenergy.com,2025-04-16,8,Hydrogen Compass - November 2024 - Westwood,article,0.1084720825,25,162,161.8461538
+https://www.foodnavigator-usa.com/Article/2025/03/25/global-food-tech-awards-2025-americas-finalists-and-winners-announced/,true,Reports on a specific event (Global Food Tech Awards 2025) with factual details and winners announcement.,Global Food Tech Awards 2025: Innovation shines in Americas heat as finalists announced,"The inaugural Global Food Tech Awards kicked off with the Americas heat, spotlighting 10 breakthrough start-ups and naming Hydrosome Labs as the regional winner. Discover the finalists, runners up, and what's next for this global innovation competition.","Hydrosome Labs – a Chicago-based start-up that uses a natural, chemical-free microbubble process to enhance fermentation performance – has taken the top spot in the first heat of the Global Food Tech Awards 2025. This innovative food tech start-up has developed a groundbreaking technology utilizing ultrafine bubbles and nanobubbles to improve precision fermentation capacity and accelerate cell growth.
+
+The awards, which are organized by FoodNavigator, aim to spotlight innovation and excellence in the food tech ecosystem across three regions – the Americas, EMEA and APAC – with the ultimate goal of celebrating solutions that could shape the future of food and drive food tech innovation.
+
+## High-impact innovation
+
+The Americas heat attracted a strong field of entries, which were assessed by a panel of five expert judges:
+
+- Sara Eckhouse, executive director at FoodShot Global
+- Bill Aimutis, co-director & chief operating officer at the Bezos Center for Sustainable Protein
+- Elizabeth Crawford, senior editor at FoodNavigator
+- Jane Lee, global leader in strategic innovation at Cargill
+- Steven Finn, co-managing partner at Siddhi Capital
+
+From a strong field of submissions, the judges shortlisted ten finalists and from this cohort, named two impressive runners-up and one overall winner who won the opportunity to pitch to industry leaders and investors on stage at the Future Food-Tech event in San Francisco on March 13.
+
+### What are The Global Food Tech Awards 2025?
+
+The Global Food Tech Awards drives food tech innovation and investment, showcasing groundbreaking solutions that address critical challenges in the food industry. From precision fermentation and ultrafine bubble technology to platforms tackling food waste and enhancing nutritional profiles, these awards highlight the diverse and impactful innovations shaping the future of food.
+
+If your firm has fewer than 20 employees, is less than five years old and is headquartered in either EMEA or APAC there’s still time to enter this year's competition. EMEA heat opens in April 2025, while the APAC heat kicks off in August 2025.
+
+Hydrosome Labs topped the scoring across all five key criteria: scalability, sustainability, novelty, market opportunity and the all-important X factor with the judges describing its innovation as impressively simple, scalable with wide-ranging potential applications.
+
+“Hydrosomes seems like a key enabling technology for lots of other innovations,” said judge Sara Eckhouse, executive director at FoodShot Global.
+
+Bill Aimutis, co-director & chief operating officer at the Bezos Center for Sustainable Protein, agreed: “Technology to create nano-sized carbonated water is not novel but its use in precision fermentation could be interesting if it can demonstrate faster fermentation times and end-product production.”
+
+## Runners up: Careit and Marine Biologics
+
+Two runners-up were celebrated for their impressive entries, too.
+
+Careit, a food donation and rescue software platform, was applauded for its impact on reducing food waste by simplifying how businesses and institutions can donate surplus goods directly to local nonprofits. The platform effectively serves as a food surplus marketplace, connecting donors with recipients efficiently.
+
+Judge Jane Lee praised the firm’s clever cross-sector application of pharmaceutical molecule discovery processes to food. Meanwhile, Steven Finn suggested the company could unlock even more potential by integrating write-offs for donating businesses to cover logistics costs.
+
+Also named runner-up was Marine Biologics, a company using fermentation and cheminformatics to transform seaweed into a programmable biomass that can be used as a clean ingredient in food and beverages. Its innovative approach aims to enhance the nutritional profile of products while improving texture and taste.
+
+Judges were intrigued by the company’s Macrolink system and its cross-industry potential. Sara Eckhouse said she was impressed but raised an important point about how processing might impact nutritional value – a question Marine Biologics is already working to address.
+
+## Announcing the Americas heat finalists
+
+Alongside the winner and runners up, the judges also recognised these seven food-tech startups for their ground-breaking approaches to food and ag tech:
+
+**AQUA Cultured Foods** The world’s first fish-free seafood made using fermentation, focusing on food texture improvement and taste enhancement.
+
+**Better Juice** A patented technology that reduces sugars in fruit juice by converting them into non-digestible fibres, addressing the growing demand for sugar reduction in beverages.
+
+**DProtein** A tasteless, odourless alternative protein made via yeast fermentation – with no plants or animals involved.
+
+**Future Biome** Using AI and fungi to create prebiotics that support gut health and inflammation reduction through diet.
+
+**Kresko RNAtech** Unleashing the power of dietary RNAs to enhance cellular and metabolic health.
+
+**RegenCrops AI** Helping farmers unlock higher prices and carbon credits with AI-driven sustainability certification.
+
+**Soiltech Wireless** Smart hardware and software that connects growers and processors to reduce food waste.
+
+Along with our winners and runners up, these innovations will compete with their counterparts in APAC and EMEA for the chance to be crowned The Global Food Tech Awards 2025 world champion in December.",www.foodnavigator-usa.com,2025-03-25,30,Global Food Tech Awards 2025: Americas Finalists and Winners Announced,article,0.01322558726,39,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/16/food-industry-pushes-back-against-state-bans-on-soda-candy-sales-under-snap/,true,Reports on a specific real-world event (state bans on soda and candy from SNAP) with news-style reporting,States move to ban soda and candy from SNAP – triggering industry pushback and potentially a domino effect across US,"Arkansas, Indiana and Idaho want to block low-income Americans from spending nutrition aid on candy and soda as part of the Trump Administration’s larger Make America Healthy Again initiative – but industry groups say a ban will have unintended consequences ","Efforts by three states to exclude soft drinks and candy from the Supplemental Nutrition Assistance Program, formerly known as food stamps in the US, are “misguided” and could “create chaos and confusion” at grocery stores and among consumers, food industry stakeholders warn.
+
+Republican governors in Arkansas, Indiana and Idaho, along with USDA leadership and several public health advocates and NGOs, counter the proposals confront diet-related chronic disease “head on” by removing the products from the SNAP program and encouraging low-income beneficiaries to “eat better.”
+
+Arkansas Gov. Sarah Huckabee triggered what could become a domino effect across states when she filed a waiver yesterday with USDA to prohibit the use of state SNAP funds to buy all types of soda – including low and no-calorie – as well as fruit and vegetable drinks with less than 50% natural juice or other “unhealthy drinks” and candy, including confections made with flour. The exclusion, which will begin in 2026 and last for five years, will not include flavored water, carbonated water or sports drinks.
+
+“Helping Arkansans improve their health is a top priority for our agency across all programs, and encouraging people to use their SNAP benefits for healthier foods is an important step that we believe will be truly beneficial to the people we serve,” Kristi Putnum, secretary of he Arkansas Department of Human Services, said in a statement.
+
+USDA Secretary Brooke Rollins echoed this sentiment, noting in a statement that she welcomed the waiver, looks forward to moving it through the approval process swiftly and encourages more states “to follow the bold lead of states like Arkansas” and the larger Make America Healthy Again initiative.
+
+Indiana and Idaho already are acting on her recommendation.
+
+Indiana Gov. Mike Braun, R, also announced efforts to “change our food system” through nine sweeping executive orders, including provisions for a pilot program to remove candy and soda from the items SNAP covers and requiring disclosures of dyes in foods.
+
+“Despite the program’s purpose of providing a more nutritious diet to low-income households, soda is the number one commodity purchased with SNAP benefits, and purchases of sweetened beverages, desserts and candy exceed the combined sales of fruits and vegetables with SNAP benefits,” the executive order alleges.
+
+Idaho Gov. Brad Little also signed legislation directing the state to apply for a waiver to remove soda and candy from the eligible items covered by state SNAP funding.
+
+“Assistance from the government should go towards healthy foods, not foods that cause so many health problems,” he said in a statement.
+
+## State level SNAP changes could create ‘new program inefficiencies, longer grocery store lines’
+
+Food and nutrition advocacy groups have long fought to empower consumer choice, rather than restrict it – an approach that FMI – The Food Industry Association reiterated in a response to the announcements from federal and state agencies.
+
+“FMI and our member companies support the goal of encouraging customers to utilize SNAP dollars to purchase nutrient dense foods,” the trade group’s President and CEO Leslie Sarasin said.
+
+But, she added, “we have found that the best results are those that make resources available – like dietitian-supported recipes or curated shopping experiences and programs that enhance their ability to economically purchase fruits and vegetables and dairy while recognizing the limitations of the current average $6-per-person-per-day SNAP benefit.”
+
+She also argued that that “while pilots and waivers may have an important role, it is critical not to create chaos and confusion both in individual stores and through a jumbled mixture of varying state requirements – creating new program inefficiencies, longer grocery store lines and customer frustration.”
+
+## Accurate information, not restricted choice is a ‘better way’ to improve Americans’ health, argues American Beverage
+
+The trade group American Beverage was more pointed in its assessment – characterizing the waivers as a move to generate headlines but little more.
+
+“Restricting SNAP purchases or banning safe ingredients won’t make anyone healthier – they create headlines. Rather, they are punitive policies that leverage fearmongering and misinformation while taking decisions away from” consumers and “giving them to the government.”
+
+It added the “better way” to improve Americans’ healthy is to provide consumers with “more choices along with clear, transparent information.”
+
+## SNAP beneficiaries are not more likely to buy candy than non-recipients
+
+The National Confectioners Association also criticized the state-level policies as “misguided and not needed when it comes to chocolate and candy.”
+
+NCA Senior Vice President of Public Affairs Chris Gindlesperger argued, “SNAP participants and non-SNAP participants alike understand that chocolate and candy are treats – not meal replacements.”
+
+He added candy purchasing patterns are “basically equivalent” between SNAP and non-SNAP families – with only 2% of SNAP purchases being candy, according to the most recent data from USDA from 2016.
+
+An added complication for the confectionary industry is there is no single definition of candy – rather it varies state by state, which could further complicate compliance if retailers that operate in multiple states must navigate a patchwork of regulations.",www.foodnavigator-usa.com,2025-04-16,8,"Food industry pushes back against state bans on soda, candy sales under SNAP",article,0.01348234049,37,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/27/startup-taps-into-guar-protein-for-food-fortification/,true,"Reports on a specific company (CoryPro Ingredients) and its product, with details about its development and funding.",Startup taps into guar protein for food fortification,"Protein innovation was a key focus at Future Food-Tech San Francisco, where CoryPro Ingredients was one of many startups looking to find new ways to maximize every part of an ingredient.","Protein innovation was a key focus at Future Food-Tech San Francisco, where CoryPro Ingredients was one of many startups looking to find new ways to maximize every part of an ingredient.
+
+CoryPro is focused on cluster beans (guar beans), best known for producing guar gum — widely used emulsifier, thickener, and stabilizer — but is instead tapping into the protein-rich potential of guar meal, a typically overlooked byproduct, according to the company’s CEO and Co-Founder Robert Beausire.
+
+The startup processes the upcycled ingredient into a concentrate and isolate which contains 80% and 92% protein, respectively, which is a significant boost from guar meal’s protein content, which is about 55% protein, Beausire explained.
+
+CoryPro harnesses guar gum’s byproduct, guar meal, which is traditionally used for animal feed, into guar protein as a nutrient-dense ingredient.
+
+CoryPro’s guar protein is affordable “because of the raw material source” they are using, in addition to being allergen-free, non-GMO and gluten-free, Beausire added.
+
+“We are using a byproduct of guar gum production and therefore have a very low cost base” compared to other sources like pea, chickpea or rice, which have to be bought as a food material and manufacturers “have to work out what to do with the rest,” he said.
+
+## Guar protein delivers nutrition and functionality across food and beverage applications
+
+Guar protein isolate and concentrate show promise across a variety of food and beverage products, with CoryPro continuing to explore its uses, Beausire said.
+
+“We have made some really interesting textured plant proteins from it. We also see it going into ready-to-mix beverages, probably ready-to-drink beverages and nutrition bars, and that is just to start,” he added.
+
+Emulsification is another function of guar protein, which is ideal in addressing texture in plant-based dairy products, Beausire said.
+
+## From self-funding to seed funding
+
+CoryPro may be a new venture for Beausire and co-founder and CTO Roi Wurgaft, but they’re no strangers to the food and nutrition industry. With deep expertise in the protein space, both bring years of business development experience to the table.
+
+The currently self-funded startup is seeking its first $2 million seed funding round to “settle the company down” and “get more production made,” Beausire said.
+
+CoryPro filed a patent on their production process, along with already producing hundreds of kilos of protein – which is ahead of most other early-stage startups in the space, he said.",www.foodnavigator-usa.com,2025-03-27,28,Startup taps into guar protein for food fortification,article,0.008891479309,28,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/15/how-premium-foods-are-reshaping-shopper-behavior/,true,Reports on a specific trend in the food industry with expert opinions and analysis.,Beyond the sticker shock: How ultra-premium foods are reshaping shopper behavior,"Once synonymous with rare ingredients, artisanal methods or wellness-driven formulations, “premium” food today  increasingly is defined by ease and immediacy, according to experts.","Once synonymous with rare ingredients, artisanal methods or wellness-driven formulations, “premium” food today increasingly is defined by ease and immediacy, according to experts.
+
+Convenience is an attribute of premium quality, with nearly 20% of consumers recognizing its value — and 62% willing to pay more for it, according to a recent Hartman Group study.
+
+For food and beverage brands, this marks a pivotal shift. Premiumization is not just about nutrition or origin stories anymore – it is about meeting consumers where they are: in busy lives, digital feeds and scattered usage occasions.
+
+## When prestige becomes performance
+
+As food brands experiment with what ultra-premium looks like – from the viral $19.99 Elly Amai strawberries to $20 Erewhon smoothies – many of these high-priced offerings are configured for more than just margin. Rather, these products serve as performance pieces that drive foot traffic and internet virality, and even lift entire product categories, according to Micaela Schuffman, founder and CEO of Symbiotic PR.
+
+“Shock value is a massive part of the equation here,” Schuffman said. “The $19.99 strawberry is not just about the product itself but the conversation it generates. TikTok and social media have become a live, ongoing review section where influencers and content creators do not just weigh in; they monetize and build entire content ecosystems around these products. That visibility fuels curiosity, which then fuels demand.”
+
+She points to the Dubai chocolate trend – initially a niche luxury pistachio and kadayif (shredded phyllo) chocolate bar that is now being recreated by Etsy sellers and indie brands – emphasizing that shock and spectacle can expand competition, not just individual sales.
+
+“These ultra-premium items introduce consumers to a category they may not have considered before, opening doors for future purchases at different price points,” said Schuffman.
+
+## Can premiumization anchor the category?
+
+Beyond the sticker shock, ultra-premium products can serve a strategic function: acting as price and quality anchors that influence consumer perception across a category.
+
+“Many companies forget that price is a major signaling factor of brand,” said Reilly Newman, founder of branding agency Motif Brands. “A $19.99 strawberry not only intrigues but makes one think that perhaps it does taste better or is farmed more properly. This also benefits other strawberry brands on the shelves by anchoring the price much higher than normal prices.”
+
+Newman views these offerings as potential category catalysts – even if only a few of the ultra-premium items actually sell, their presence elevates the perceived value of everything around them. In some cases, this may be a calculated play by brands or retailers, Newman suggests.
+
+“Some retailers may even place these types of products as decoys to attract foot traffic and anchor their pricing as a grocery brand and perception,” Newman added.
+
+## Experience over frequency
+
+Consumers’ diverse usage occasions are driven by more than taste or quality alone, but also by status, novelty and entertainment, Michael Della Penna, chief strategy officer at data marketing firm InMarket, explained. Think $20 Erewhon smoothies, gold-dusted pastries, or caviar on chicken nuggets. These products are less about weekly staples and more about moments of indulgence, he added.
+
+“Ultra-premium food products should be viewed as another facet of the luxury market, just like we think of luxury retail, exotic car brands and even high-end Michelin Star dining experiences,” Della Penna said.
+
+He noted that while high-income consumers may consistently purchase luxury food, viral-driven segments – those chasing novelty or social capital – can boost demand that ripple across channels.
+
+“Looking at the motivations, there may be those driven by the ‘wow’ factor or the excitement around trying a premium product that might be gaining viral traction on social media,” he said.
+
+Della Penna continued: “That group certainly won’t make the same purchase frequently, but they are willing to pay more for unique, one-off experiences.”
+
+He emphasized that marketers should move beyond traditional demographic targeting and instead focus on the psychographics (i.e. attitudes, beliefs, lifestyle choices, etc.) and motivations behind premium purchases.
+
+“The creation and availability of these new products highlight the importance of moving beyond the ‘who’” to “understand the ‘why’ consumers shop,” he added.
+
+## Premium with a purpose – or just a stunt?
+
+As more brands lean into this dynamic, the question becomes whether these offerings can sustain demand – or if they fade once the excitement wears off. For Schuffman, the answer lies in delivering value through experience.
+
+“People justify the price if a product can deliver a genuine ‘wow’ factor – whether that is in taste, aesthetics or exclusivity,” said Schuffman. “But if it is purely hype? It is a one-time stunt.”",www.foodnavigator-usa.com,2025-04-15,9,How premium foods are reshaping shopper behavior,article,0.01279078506,37,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/18/cpg-startups-focus-on-fundamentals-amid-tariffs/,true,Reports on a specific real-world event (market volatility and CPG startups) with news-style reporting,Surviving market volatility with CPG fundamentals,"Food and beverage startups are navigating economic uncertainty, requiring founders to focus on CPG fundamentals to survive and thrive. ","CPG startups entered 2025 with optimism – on the prospect of a better year for venture capital (VC) funding – but soured heading into Q2 as the Trump administration’s tariff plans upended global supply chains, adding pressure to early-stage companies.
+
+Despite these challenges, the fundamentals of running a CPG company remain the same, including delivering on business metrics, food and beverage thought leaders shared during episodes of the Founders’ Fundamentals podcast that aired in Q1 2025.
+
+## Will funding green shoots disappear amid trade tensions?
+
+Q1 2025 kicked off with a series of marquee CPG acquisitions, including Flower Foods acquiring baked goods brand Simple Mills, PepsiCo acquiring modern soda brand Poppi for $1.95 billion and energy drink brand Celsius buying competitor Alani Nu.
+
+These acquisitions return capital to venture capitalists, who then invest in more CPG companies.
+
+CPG startups seeking venture funding this year must demonstrate that they can deliver on gross margins – the percentage of a sale that is profit – and address a consumer demand in the market. A gross margin of 35% is the benchmark for VC firm Habitat Partners to invest in a brand, Daniel Faierman, partner at the firm, shared on the Founders’ Fundamentals podcast.
+
+“While we expect businesses in the early days to be bottom-line unprofitable because even with great gross margins, managing that equation is just almost impossible, we do expect businesses from day one to have great gross margins, and our confidence level is a lot higher that eventually this business will grow into being bottom-line profitable if the gross margin is intact from day one,” he elaborated.
+
+Despite recent acquisition activity, venture capitalists are demanding more out of startups – demanding growth and profitability measured by EBITDA – beverage veteran Danny Stepper, CEO and co-founder of beverage company L.A. Libations, shared on the Founders’ Fundamentals podcast.
+
+“What is very challenging to navigate is the fundamental shift that has happened over the last three years, where three years ago – and for the 20 years before that – it was all about growing the top line. It was not about making money. It was about growth,"" Stepper elaborated.
+
+“There has now been a shift to investors wanting EBITDA. Investors want growth and EBITDA. Well, here is a deep, dark secret – there is no such thing,” he added.
+
+Trade tensions and tariffs also are throwing cold water on the CPG acquisition spree, as investors and companies brace for more market uncertainty and conserve capital. Global M&A deals dropped 13% in the first quarter, according to Dealogic data shared with Reuters.
+
+## Understanding metrics is crucial to retail success
+
+Beyond gross margins, CPG startups must understand other metrics like velocities - how quickly a product flies off the shelf – Andrew Henkel, president of retail at Spins, shared during a Natural Products Expo West edition of the Founders’ Fundamentals podcast.
+
+“Early-stage, a brand can get a significant amount of revenue by gaining a significant amount of distribution, but that does not tell you if consumers are actually taking the product off the shelf and buying the product, and that is the key thing about velocity,” Henkel elaborated.
+
+Additionally, channel metrics can indicate whether a brand is ready to expand, Caroline Grace, CEO and co-founder of Product & Prosper, pointed out. Some first-time founders assume getting on retail shelves will be the solution to their direct-to-consumer (DTC) business, but that is seldom the case, she explained.
+
+Emerging brands “will think retail is a ‘hail Mary’ for their sales,” Grace elaborated. “That is not how it goes. If you are not seeing natural traction on the DTC side, then it is going to be doubly as expensive and doubly as hard within the retail channel.”
+
+### Revisit Q1 of the Founders' Fundamentals podcast series
+
+FoodNavigator's Founders' Fundamentals podcast is a series dedicated to building and growing successful CPG companies. Revisit Q1 2025 episodes with the links below:
+
+- From metrics to market: Data strategies to succeed in retail
+- Preparing for retail: What CPG brands must know to succeed
+- Expo West guide: How founders can prepare for CPG’s ‘Super Bowl’
+- Beverage disruption: L.A. Libations CEO shares the recipe for building an iconic brand
+- VC funding 101: Habitat Partners discusses strategies to secure capital
+- What CPG startups must know about debt financing in 2025",www.foodnavigator-usa.com,2025-04-18,6,CPG startups focus on fundamentals amid tariffs,article,0.01192887166,31,125,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/14/ai-drives-faster-compliance-for-cpg-companies/,true,"Reports on a specific topic (additive bans) with quotes and specific examples, in a news-like format.",Why additive bans are forcing a faster pivot to transparency,"For food and beverage companies, complying with additive bans is no longer just about ticking boxes – it is a race against time, rising consumer scrutiny and policy shifts. ","For food and beverage companies, complying with additive bans is no longer just about ticking boxes – it is a race against time, rising consumer scrutiny and policy shifts.
+
+From FDA’s deauthorization of red dye No. 3 to California’s bans on additives, including brominated vegetable oil (BVO) and potassium bromate, the regulatory landscape is changing fast. Brands must adapt just as quickly – not only to comply with law, but also to meet rising consumer demand for transparency and clean labels.
+
+That is where platforms like Syndigo come in. The company helps brands manage complex product data and labeling at scale, using AI to deliver real-time insights and simulations.
+
+Data intelligence is becoming a lifeline for food brands under pressure to reformulate, relabel and reassure consumers – all without derailing their bottom line, Tarun Chandrasekhar, president and chief product officer of Syndigo’s product experience management division shared.
+
+“Five to 10 years ago, the clean label conversation was about appeal – organic, ethically sourced, non-GMO,” said Chandrasekhar. “Now, it is more about survival. Brands are asking: ‘How do I eliminate these banned additives quickly and affordably?‘”
+
+### Join FoodNavigator April 16 for a free webinar on clean label
+
+**Clean label 2.0: Soothing safety concerns and navigating state bans: **With a growing list of food additives in the crosshairs of state legislators and FDA revamping its post-market review process for chemicals in foods, many consumers are looking for food safety and ‘purity’ claims alongside minimal processing, assurances of ‘no bad stuff’ and natural colors, flavors and ingredients. We explore how demand for ‘clean-label’ is evolving among consumers, legislators and regulators – and how brands are innovating and renovating to meet their needs.
+
+
+Speakers:
+
+- Serenity Carr, Co-Founder and CEO, Serenity Kids
+- Stephanie Mattucci, Director of Food Science, Mintel
+- Brian Sylvester, Partner, Perkins Cole
+- Gregory Vetter, Founder & CEO, Tessemae's All Natural
+- Elizabeth Crawford, Senior Editor, FoodNavigator-USA
+
+Registration is free, **click here to sign up** .
+
+## The ingredients on the chopping block
+
+In the US, red dye No. 3 is among several ingredients being phased out, along with BVO – linked to thyroid concerns – and potassium bromate, a controversial dough conditioner already banned in Europe and California, Chandrasekhar said.
+
+Large companies like The Coca-Cola Co. and PepsiCo have removed these additives from their formulations, while smaller food manufacturers – i.e. cookie brands and local bakeries – still may be catching up to find replacements, he said.
+
+“There is no one-size-fits-all swap,” Chandrasekhar explained. “Especially with potassium bromate, which is used for texture, companies are experimenting with alternative dough conditioners, but no clear winner has emerged.”
+
+This uncertainty means companies must rely on fast, accurate data. Syndigo’s platform ingests information from multiple sources – supplier data, physical product intake from scanning packages, restaurant menus and even crowdsourced nutrition logs from platforms like Fitbit. That data is then cleaned, standardize, and run through AI algorithms to spot inconsistencies or regulatory risks, Chandrasekhar explained.
+
+“We have seen examples where someone marks a product as ‘rich in calcium,’ but the ingredient list does not support it,” he said. “Our AI catches that before it goes to market, avoiding fines or misleading claims.”
+
+## From ‘passive exclusion’ to ‘active justification’
+
+The most dynamic shift related to clean label is philosophical, Chandrasekhar said. Clean label once meant removing ingredients. Now, it is about explaining what is in the product and why. Chandrasekhar described it as the move from “passive exclusion” to “active justification.”
+
+“The next generation of consumers – Gen Z and even Gen Alpha – do not just want to know that something is ‘clean.’ They want to know why it is in there, where it came from, and how it serves them,” he said.
+
+This shift is already fueling innovations like smart labels – scannable QR codes that provide detailed allergen info, origin stories, additive explanations and even sustainability scores, Chandrasekhar said.
+
+Syndigo helped European grocery retailers implement these features, and similar pilots are underway in the US, he added.
+
+## What’s next: Personalization and policy volatility
+
+While the long-term trajectory of clean label and transparency seems clear, the near-term picture is foggier.
+
+“This year and next will be tumultuous,” Chandrasekhar predicted. “Federal policy is in flux, agencies are in transition, and lobbyists are reporting a lot of ‘wait-and-see’ behavior.”
+
+But that volatility will not last, he said.
+
+Over a five-year horizon, Chandrasekhar expects the industry to adopt more standardized wellness claims and more AI-powered label validations. Personalization also could move from the website to the grocery aisle.
+
+“The same way your Netflix is different from mine, your label could be too,” he said. “Eventually, we will see personalized food experiences – tailored not just to dietary needs, but to health data, lifestyle, even location.”
+
+## A turning point for transparency?
+
+The broader transformation in clean label is as ethical as it is technical, according to Chandrasekhar.
+
+“It is like the shift we saw with tobacco. There was resistance, backlash and delay – but the arc of change moved us toward better public health. I think that is what is happening with food now,” he explained.
+
+The future will favor brands that are not only fast, but intentional – those that embrace transparency not just as a compliance strategy, but as a storytelling opportunity backed by real data, Chandrasekhar added.",www.foodnavigator-usa.com,2025-04-14,10,AI drives faster compliance for CPG companies,article,0.01285743783,40,122,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/10/tariff-pause-doesnt-affect-us-dairys-biggest-export-markets/,true,Reports on a specific real-world event (tariff pause) and its impact on US dairy trade.,Trump’s tariff pause means little for America’s dairy trade,"With duties on Mexico, Canada and China unaffected by the 90-day tariff pause, US dairy exporters would be left feeling high and dry","Most tariffs that wiped out $10 trillion in global equity value - the equivalent of 10% of global GDP - have been paused for 90 days by US president Donald Trump.
+
+But the latest announcement is unlikely to sweeten US dairy exporters, whose three major export markets remain impacted by tariff increases.
+
+Tariffs on imports from Mexico (25%), Canada (25%) and China (125%) are still in force, and the escalating trade war with Beijing is a particular cause for concern for US dairy at a time when exports have started to come under pressure.
+
+The Milk Producers Council reports that during February, US exporters shipped 463 million lb of product, a decline of 4.3% in the same month last year after adjusting for the leap day.
+
+China is the third biggest export market for US dairy, with 385,485 metric tons of goods worth $584m exported in 2024; a growth of 29% in 10 years, according to USDA data.
+
+China’s 84% tariff on US goods – were upped from 34% last week –came in force Thursday, April 10. A spokesperson for the National Milk Producers’ Federation told us the tariffs are ‘certainly going to be a hit to our exports to China’, but the trade body continues to evaluate the cost of tariffs to US exports.
+
+China’s additional tariff rate is imposed on all imported goods originating from the US; though goods that have been shipped before 12:01 on April 10, 2025 and imported between 12:01 on April 10, 2025 and 24:00 on May 13, 2025 will not be subject to the additional duties.
+
+“The US’s practice of escalating tariffs on China is a mistake on top of a mistake, which seriously infringes on China’s legitimate rights and interests, seriously damages the rules-based multilateral trading system, and seriously impacts the stability of the global economic order. It is a typical example of unilateralism, protectionism, and economic bullying,” Beijing said in a statement.
+
+Year over year in February, US dairy exports to China increased in value terms by 4% according to US Census Bureau Trade Data.
+
+In February 2025, exports of cheese (+649% / $72,081 in total dollar sales in Feb 2025), casein and caseinates (+593% / $1.2m) and milk and cream with more than 10% fat (+405% / $57,724) rose sharply year over year.
+
+The biggest declines were in casein glues (slipping by 92% in value terms, from $92,250 in total value in Feb 2024 to $7,012 for Feb 2025); butter (-71%) and fluid dairy (-50%).
+
+For Canada, counter-tariffs remain a key part of its strategy. The country began to impose a 25% tariff on vehicle imports from the US (retaliating against a similar measure), with prime minister Mark Carney in favor of counter tariffs ‘that have maximum impact there and minimum impact here’.
+
+Dairy goods from the US are subject to 25% tariff effective March 4, including butter, milk and cream, yogurt, and whey.
+
+Dairy trade has long been a point of contention in the US-Canada relations - and Canada’s protectionist policies at home, coupled with upcoming general elections, further complicates potential trade negotiations over dairy.
+
+US dairy exports to Canada rose 29% in value terms in February 2025 YoY, with lactose (+454%), casein (+380%) and NFDM with more than 1.5% fat (+225%) driving growth.
+
+Meanwhile, shipments of yogurt (-67% in value terms), malted milk (-61%) and milk and cream with more than 10% fat (-27%) slid in value terms.
+
+Mexico has remained coy about applying retaliatory tariffs on the US despite threatening to do so several times in recent weeks.
+
+In early April, president Claudia Sheinbaum welcomed that Mexico was not on the US list of across-the-board tariffs last week. In that sense, Mexico’s approach has so far limited the escalation of the trade conflict, much to the relief of US cheese exporters.
+
+US dairy exports to Mexico rose 8% in value terms in February, with shipments of milk and cream with more than 10% fat rising sharply in dollar terms (from $9,540 in Feb 2024 to $1.26m in Feb 2025). Milk fat exports also rose markedly YoY in February (from $ 23,199 in Feb 2024 to more than $4.6m in Feb 2025).
+
+But with more than half of US dairy exports shipped to Mexico, Canada and China – and potential retaliation from partners still on the cards – president Trump’s tariff pause is unlikely to bring relief to US dairy exporters in the short term.",www.foodnavigator-usa.com,2025-04-10,14,Tariff pause doesn't affect US dairy's biggest export markets,article,0.01127458623,38,114,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/17/reimagining-gummy-candy-with-culinary-and-cultural-roots/,true,Reports on a specific business development (Better Sour candy) with news-style reporting,Global flavors help candy stand out in ‘static’ crowd,"As global flavors continue to gain ground across categories from sauces to sparkling waters, the candy aisle has remained largely static –something Better Sour Co-Founders Semira Nikou and Bella Hughes aim to change by tapping into cross-cultural flavor trends to modernize the sour gummy category.","As global flavors continue to gain ground in categories across the store – from sauces and snacks to sparkling waters – the candy aisle has remained largely static, according to the co-founders of gummy candy startup Better Sour, Semira Nikou and Bella Hughes.
+
+“We have seen this rise of global flavors in all areas of food and beverage,” said Nikou. “But Bella and I noticed that the candy aisle is still behind the curve.”
+
+The duo, daughters of Iranian immigrants who were raised in Hawaii, grew up surrounded by bold, sour flavors – from pomegranate and apricot in Persian cooking to tropical fruits from Asia Pacific.
+
+“Iranian food is extremely sour-centric,” Nikou explained. “And in Hawaii, there is just such a wide range of flavor inspiration from the Pacific Rim. We thought it was a shame that these were missing from the candy aisle.”
+
+Better Sour launched with the idea that global flavors not only represent untapped territory in confections – they also reflect today’s increasingly diverse and adventurous consumer base.
+
+Better Sour’s flavor lineup includes pomegranate and apricot or guava and calamansi lime – rooted in what the co-founders describe as a “culinary-first” approach.
+
+“Bella and I love reading menus and following what chefs are doing,” Nikou said. “We will look at what’s showing up in cocktails, what’s trending in restaurants. That gives us a sense of where America’s palate is at.”
+
+Better Sour’s flavors are more than trend-forward, they are also deeply personal to the co-founders, which connects them to globally-minded consumers, according to the co-founders.
+
+“It all starts with our story, our heritage,” added Hughes. “It also gives us a great excuse to travel and eat together.”
+
+Beyond flavor, the brand leans into clean-label formulations. All of Better Sour’s gummies are vegan and made with natural colors and flavors – an intentional move that’s proven timely as national retailers and regulatory bodies push for cleaner ingredients, Hughes said.
+
+### Looking for strategies to navigate evolving clean label trends?
+
+How retailers, consumers, regulators and legislators think about 'clean label' is evolving and expanding so that they are no longer focused solely on ingredients. Now, the clean label movement includes questions about processing, packaging and agricultural practices.
+
+Learn more about where the clean label movement is headed - and get tips to navigate the changes - from FoodNavigator-USA's free webinar: Clean label 2.0 - Soothing safety concerns and navigating state bans.
+
+Register to watch the 60-minute event on demand.
+
+## A lean, data-driven path to growth
+
+From the beginning, Bella and Semira knew that global flavor alone would not be enough to stand out – they also needed to prove the product could scale. “We wanted to really early on prove out a data story,” said Hughes. That meant launching with a mix of tastemaker and mainstream retail channels to showcase broad consumer appeal.""
+
+Better Sour’s first retail partner was Erewhon in Los Angeles, followed by Pop Up Grocer, Central Market and Fairway Market in New York City. The company also secured early placement in Target across Hawaii and Foodland, which gave the co-founders data across both natural and mass retail.
+
+Better Sour’s sell-in message was straightforward: “There is this whole demographic of candy for foodies and multicultural consumers that live to eat,” said Hughes. “They are experiencing exciting flavors in every other CPG category – except gummy candy.”
+
+With Millennial and Gen Z consumers drive most of the category’s consumption, Hughes emphasized that consumers across generations are ready for something new.
+
+To fund the launch, Better Sour raised a seven-figure pre-seed round and has since secured additional capital, though the team keeps the details private.
+
+“CPG is a very expensive endeavor,” said Hughes. “You are competing against million- or billion-dollar brands, even if you are just on a few retail shelves.”
+
+The team keeps operations lean, with only four full-time employees. “We are very, very frugal,” Hughes said. “We try to keep it tight.”
+
+The brand also worked with a Culinary Institute of America-trained chef and a food scientist to develop its custom flavors – an extra layer of investment that paid off in product differentiation.
+
+“All our flavors are custom,” said Hughes. “We are not using run-of-the-mill flavor compounds, which is why they taste so special.”
+
+## Updated packaging to reflect flavor and enjoyment
+
+The co-founders also recently updated Better Sour’s packaging, moving from a sun to a star shape, and focusing on highlighting flavor and fun.
+
+“People love stars,” said Nikou. “Candy should be indulgent and joyful, and we wanted the packaging to reflect that.”
+
+While many brands rely heavily on social media to scale, Better Sour focuses more on organic, values-aligned marketing – through in-kind partnerships and community events like film festivals and women-in-business gatherings.
+
+“We are not big social media people,” Nikou admitted. “Getting our product in the hands of people is what works. Once they try it, they become repeat customers.”",www.foodnavigator-usa.com,2025-04-17,7,Reimagining gummy candy with culinary and cultural roots,article,0.01251609031,42,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/10/plant-based-meat-brand-tindle-adds-more-than-500-kroger-stores/,true,Reports on a specific corporate action (Tindle Foods' expansion) in a news-style format,Tindle defies plant-based slump with category differentiation,"Plant-based meat company Tindle Foods expands into more than 500 Kroger stores – including banners Fred Meyer, Ralph’s and Smith’s – defying broader category headwinds with differentiated products, strong liquidity and a consumer-informed retail strategy.","Plant-based meat company Tindle Foods expands into more than 500 Kroger stores – including banners Fred Meyer, Ralph’s and Smith’s – defying broader category headwinds with differentiated products, strong liquidity and a consumer-informed retail strategy.
+
+While plant-based meat faced declining sales and volumes in recent years due to taste and texture challenges and growing concerns around processed foods, Tindle Foods has maintained momentum, according to Tindle Foods (formerly Next Gen Foods) CEO and Co-founder Timo Recker.
+
+Since the company’s beginning in 2020, Tindle Foods has scaled its retail distribution from 150 to more than 1,300 stores nationwide. This is attributed to Tindle Foods’ financing deals in 2020-2021 “when the markets were up” and it raised its largest funding round of $100 million, explained Recker.
+
+“We still have more than half of the money in our bank account, so we are in a very strong position with good liquidity‚” he added. With strong liquidity, Tindle Foods offers retailers a longer runway – ensuring consistent supply, supporting nationwide growth and resilience against market fluctuations.
+
+Tindle’s introduction to consumers began in foodservice where the company collected key insights about its customers early on before entering retail a year ago, Recker explained.
+
+“A year ago, we were at 150 stores, mostly in the Midwest and Northeast regions, where really could learn more about what the buyers and the consumers are looking for, and obviously they look for differentiated products for their freezer,” he said.
+
+## Stuffed chicken line meets consumer demand for convenience, gourmet and healthy
+
+Tindle Foods’ flagship product is its boneless wings, but its biggest differentiator on shelves is its stuffed chicken line, which includes Tikka Masala and Parmigiana stuffed chicken, Recker said.
+
+“R&D is a core pillar of our business, and it is even more important than ever before because we need innovative products, differentiating products to really make the category grow more. So, we focus on differentiating the ingredient base,” to align with consumer demand for convenient, gourmet and natural products, Recker explained.
+
+Tindle’s ingredient deck includes a combination of wheat flour, gluten and starch and soy protein and coconut oil, among others. The company’s patented TrueCut technology for its plant-based chicken creates a whole cut meat experience that emphasizes taste and texture.
+
+## Tariffs: ‘We are flexible’
+
+As the food and beverage industry navigates the uncertainty of tariffs’ impact on the supply chain, Tindle will continue to “keep our pricing stable” for as long as possible, Recker said.
+
+“We are always looking to improve our supply chain, diversify our sources” and determine where to co-manufacture “in Europe or in the US,” he said. The company develops its products at its R&D facilities in Chicago, the Netherlands and Singapore, and manufactures in the Pacific Northwest and Singapore.
+
+Recker added: “In a nutshell, we are flexible. We are used to dealing with a lot of uncertainties, we are in a position to keep our prices stable and hopefully use this to our advantage.”",www.foodnavigator-usa.com,2025-04-10,14,Plant-based meat brand Tindle adds more than 500 Kroger stores,article,0.009909429941,29,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/02/eco-labels-five-challenges/,true,"Reports on a specific topic (eco-labelling) with analysis and expert opinions, presented in a news-style format.",5 ways eco-labelling is falling short of its potential,Eco-labels still face a range of challenges,"Eco-labelling is something of a divisive topic. Many industry stakeholders argue that on-pack labelling is not likely to make a clear difference on preventing climate change, due to too few adopters.
+
+To fulfil their purpose, eco-labels must change, argues a new report now from the University of Hertfordshire and the Consortium for Labelling for the Environment (CLEAR).
+
+While it focuses on ten eco-labelling schemes in the UK, many of the problems seen, according to John Tzilivakis, one of the researchers, are relevant worldwide.
+
+## A lack of standardised methodologies
+
+A key problem is the lack of a standardised methods, techniques or even data sources between the 10 schemes reviewed. Because there is no standardised methodology, different labelling schemes presented different pictures.
+
+This multiplicity creates “perspective disparity”, according to Tzilivakis, meaning different schemes focus on different things and each one builds only part of the picture required to understand the sustainability of a given farm or product.
+
+A lot of work needs to be done to harmonise the various schemes, points out Sarah Haynes, head of sustainability at IGD.
+
+A standardised eco-label is needed “to make sure there’s a level playing field,” adds Nicola Organ, senior data impact analyst at EIT Food.
+
+A lack of standardisation opens up other key problems as well. According to Fabia Bromovsky, director of Global Farm Metric at the Sustainable Food Trust, lack of standardisation can also open up the doors for greenwashing.
+
+A standardised version would be better for consumers as well. Consumers don’t want too many different options when it comes to labelling, suggests the Soil Association’s Oona Buttafoco; they want the “default” option to be sustainable.
+
+Despite the complexity of eco-labelling, “we know well enough what’s really damaging, and we know well enough what’s helpful. We can work from there.”
+
+## Flawed data
+
+There were two types of eco-labelling schemes looked at by the study – farm assurance-based and product based.
+
+Of the product-based schemes assessed, many of them relied on modelled data, poorly accounting for site-specific impacts.
+
+They also often used second or third-hand modelled data rather than first-hand data, leading to concerns that the variability of different farms is not reflected as much as it would be in first-hand data.
+
+However, the farm-based schemes had issues as well. While they took more account of practices on the ground, many of them worked via data that was nevertheless based on practices rather than outcomes, meaning that success wasn’t always recorded.
+
+“You can’t help coming back to the importance of” primary data, points out Jimmy Woodrow, chief executive of Pasture for Life.
+
+Primary data rather than modelled data would ensure that strong performance on sustainability was linked back to those actually doing it, he said. This would “encourage a race to the top”, rather than underperformers being “dragged up to the average.”
+
+Such granularity could impact small family farms disproportionately, worries the Soil Association Certification’s head of regulatory and trade affairs Lee Holdstock.
+
+## Overlooking biodiversity
+
+Biodiversity is a “major gap” in eco-labelling efforts, argues researcher Tzilivakis.
+
+Large manufacturers and retailers haven’t been thinking about biodiversity “in a holistic way” until very recently, suggests Biodiversify associate director Katie Fensome. It has therefore had “less time to mature as a sector strategy.”
+
+Biodiversity is “notoriously difficult” to measure, and to compare against other environmental impact metrics.
+
+This difficulty should not be given as a reason to overlook biodiversity, the report stresses.
+
+## Overlooking key environmental factors
+
+Alongside biodiversity, schemes also tend to overlook other key environmental factors such as air, soil and water quality, soil provision and water flow regulation. All of these, according to the report, are “critical with respect to agroecology.”
+
+It’s important to look “at the entire system as one,” explains The Soil Association Certification’s Holdstock, who warns against having “carbon tunnel vision” which could push other sustainability indicators to the side.
+
+Even drastically reducing emissions would not be enough to prevent us getting further into the “red zone” when it comes to the climate, suggests the Soil Association’s Buttafoco, due to the “crucial role that the biosphere and nature plays.”
+
+We must think about the environment holistically, she suggests, rather than focusing on climate first and other factors later.
+
+## Not fit for purpose
+
+The report concluded that many of the eco-labels assessed are not yet fit for purpose.
+
+According to the report, they do not provide transparency to the environmental practices of the systems they assess, and they do not contribute towards the creation of a more sustainable food system.
+
+The “perspective disparity” due to the differences in methodologies mean that there is no clear goal for all the different eco-labelling schemes to work towards.
+
+Across the board, there is a need for more outcome-based metrics. If metrics are based on outcomes, the labelling will be more fit for purpose, if the purpose is understood to be improving the food system.",www.foodnavigator-usa.com,2025-04-02,22,Eco-labels: Five challenges,article,0.01167167621,42,106,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/07/cargills-snacking-study-focuses-on-two-rising-consumer-segments/,false,"Reports on the findings of a specific study by Cargill, a corporate action, in a news-like format.",What health-driven and purposeful snackers want in 2025,Cargill’s latest snacking study reveals how two rising consumer segments—health seekers and purposeful snackers—are reshaping product innovation amid tightening regulations.,"Cargill’s latest snacking study reveals how two rising consumer segments – health seekers and purposeful snackers – are reshaping product innovation amid tightening regulations.
+
+Cargill’s first publicly released snacking study looks at the evolving behaviors of US consumers across 18 snack categories – highlighting two key segments: the Health Seekers and the Purposeful Snackers. Based on an online survey conducted in November 2024 with 4,452 participants (including adults and teens), the research explores how lifestyle choices and ingredient expectations are shaping the future of snack formulation.
+
+“Over 90% of consumers are snacking at least once a day, and almost 60% are snacking two times a day,” Jana Mauck, category marketing manager for snacks at Cargill, said during an interview at Natural Products Expo West. “We fielded this study so we could better understand the needs and motivations behind consumer snacking choices to help in developing those next generation of snacks.”
+
+## Health seekers: Mindful choices with a focus on quality ingredients
+
+The health seeker segment embraces snacking but demands fresh, natural, high-quality ingredients with functional benefits, according to the study. These consumers prioritize nourishment and sustainable energy, leaning toward high-protein, low-sugar products with mindful positioning.
+
+Yogurt, nuts and protein bars are mainstays, especially when labeled with digestive support or artisanal cues, per Cargill. Claims like “no artificial colors” and “no artificial flavors” strongly resonate with this group – aligning closely with broader activity in the industry like the recent FDA guidance updates and ingredient bans like the removal of Red Dye No. 3.
+
+### Clean label 2.0 webinar: Soothing safety concerns and navigating state bans
+
+With a growing list of food additives in the crosshairs of state legislators and FDA revamping its post-market review process for chemicals in foods, many consumers are looking for food safety and ‘purity’ claims alongside minimal processing, assurances of ‘no bad stuff’ and natural colors, flavors and ingredients. We explore how demand for ‘clean-label’ is evolving among consumers, legislators and regulators – and how brands are innovating and renovating to meet their needs.
+
+
+Speakers:
+
+- Serenity Carr, Co-Founder and CEO, Serenity Kids
+- Stephanie Mattucci, Director of Food Science, Mintel
+- Brian Sylvester, Partner, Perkins Cole
+- Gregory Vetter, Founder & CEO, Tessemae's All Natural
+- Elizabeth Crawford, Senior Editor, FoodNavigator-USA
+
+Registration is free, **click here to sign up**** **.
+
+## Purposeful snackers driven by functional snacking
+
+Purposeful snackers on the other hand, snack with intention, Mauck explained. They seek everyday sustenance – chocolate, potato chips, fruit or high-protein products – often driven by convenience, bold flavors, and the function of the snack itself. That function may be nutritional, social or emotional, according to the study.
+
+“They are not living to snack. They are snacking to live,” said Mauck. “They are the ones seeking out positive nutrition, like added fiber, added protein in their snacks.”
+
+To meet both consumer demands and tightening regulatory standards, Cargill offers brands a wide ingredient portfolio – from plant proteins and fibers to sodium and sugar reduction solutions.",www.foodnavigator-usa.com,2025-04-07,17,Cargill’s snacking study focuses on two rising consumer segments,article,0.01001245536,27,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/connected-packaging-helps-brands-meet-sustainability-goals/,true,"Reports on a specific topic (connected packaging) with expert opinions and survey results, presented in a news-like format.",How connected packaging can improve brands’ sustainability goals,"As connected packaging evolves into mainstream CPG products, the technology can be used to expand on a brand’s sustainability story and strengthen brand trust for consumers without crowding precious real estate on physical packaging, Jenny Stanley, founder and managing director of connected packaging agency Appetite Creative, explained.","Connected packaging technology can expand a brand’s sustainability story and strengthen consumer trust without crowding precious real estate on physical packaging, explained Jenny Stanley, founder and managing director of connected packaging agency Appetite Creative.
+
+### What is connected packaging?
+
+Connected packaging is packaging with a digital component – typically QR codes or radio frequency identification tags – that allows consumers to interact with a product online. It provides a digital version of the physical package, offering extended product information, brand stories and more.
+
+Connected experiences on digital packaging are expected to increase for CPG products, according to the Global Connected Packaging Survey 2025 by Appetite Creative, Polytag and Digimarc. Approximately 72.6% of companies already incorporate it into their marketing plans and 88.8% consider it more important to the packaging industry in the next 12 months, per the survey.
+
+One key driver behind the growing use of connected packaging is legislation. The EU’s digital product passport, which became mandatory in 2024, for example, allows a consumer to “understand the origin of a product and how to dispose of that product,” in addition to more detailed information around ingredient sourcing, Stanley said.
+
+In the US, California’s AB 899 requires infant food manufacturers submit a monthly sample of each final production for heavy metal testing. If a product contains these elements beyond FDA’s safety level, the manufacturer must include a QR code on the label directing the consumers to the test results, a website link to FDA’s current guidance on the health effects of heavy metals on children, and a statement that reads “For information about toxic element testing on this product, scan the QR code.”
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the** ****full collection**.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting www.foodnavigator-usa.com/Info/Why-register/.
+
+
+## Benefits to connected packaging
+
+For marketing teams, digital packaging allows for more creative storytelling and interactivity with the consumer that ordinarily would not exist on physical packaging, Stanley added.
+
+“If you want to tell a really long story about the origin or where this product came from, or why this product exists, it is actually quite difficult to do that on packaging,” in addition to including ingredient and nutrition information that is legally required, she said.
+
+Connected packaging serves as an access point for companies to elaborate on their sustainability initiatives, which is important for consumers, Stanley explained.
+
+Instead of packing in a brand’s story right on the packaging, which could mean spending more money on bigger packaging, connected packaging can help brands not only reduce their overhead and eco-footprint but also deliver an authentic, well-crafted message in the digital packaging that consumers can access at any time, according to Stanley.
+
+Authentication is another area where brands can rely on connected packaging to verify the legitimacy of an ingredient or product, like infant formula, Stanley noted.
+
+Digital packaging “is a way for brands to protect themselves,” she added.
+
+## What should brands consider when developing their digital packaging?
+
+The first consideration should be the location of the QR code on the physical packaging.
+
+“That affects the amount of people that are going to scan it,” Stanley said. “If you put it somewhere where no one looks – underneath the package, for example – then no one is going to scan it.”
+
+Brands should then consider what their call to action is – in other words, “why would somebody scan this?” she said.
+
+This includes communicating to consumers what they will find when they scan, she added.
+
+Lastly, brands’ digital packaging should have creative and informative content that “balances between what the consumer gets and what the brand gets. Both need to have some value in there,” she said.
+
+Stanley continued: “The brand obviously has the option to be able to gain lots of interested insights. This is customer relationship data. This is party data. This is being able to understand their consumer at a much deeper level that they’ve never been able to do before.”
+
+But, content is more than just directing consumers to a website or social media page, Stanley opined. The content must provide value for the consumer through storytelling elements, reward program and gamification, among others.
+
+For example, cooking oil brand Sunny Oil developed its digital packaging to highlight the brand’s positioning as an oil with a lower boiling point, making cooking quicker and more efficient in the kitchen, Stanley explained.
+
+When the QR code placed on a neck tag around the bottle is scanned, it takes the user to a landing page where they are given a few interactive options like playing games to win different cooking utensils and a recipe generator.
+
+The recipe generator emphasizes Sunny Oil’s branding around easy cooking by using AI. Users prompt the AI by telling it what they have in their kitchen and it will create a recipe based on what the user has, which will include using Sunny Oil, Stanley said.
+
+“So now, I can actually cook something that is useful to me as a consumer. So, they are able to have this really great exchange in terms of the brand and the consumer of this moment,” she added.
+
+For Sunny Oil, the landing page analytics provides critical information on who their target consumer is, how they interacted with the site and for how long, and from there glean a more nuanced understanding of how to interact with their consumers, Stanley explained.
+
+## Unexpected application
+
+Connected packaging can support accessibility, too, Stanley said.
+
+For example, people with visual impairments can benefit from connected packaging, especially if the font size of the ingredients listed on the physical label are too small, she noted.
+
+Whether it’s providing a larger font on the digital label or an audio accompaniment that lists out the ingredients, a digital interface can help make a product more inclusive, Stanley said.",www.foodnavigator-usa.com,2025-04-22,2,Connected packaging helps brands meet sustainability goals,article,0.0149225263,46,114,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/gut-health-soda-discover-this-global-trend/,true,Reports on a specific trend (gut health soda) with market analysis and expert opinions.,Does gut health soda have global potential?,"Already a phenomenon in the US, gut health soda taps into the global health and wellness drive. Discover if it has the potential worldwide","Gut health sodas have officially hit critical mass. Once a niche wellness trend, they’re now firmly in the mainstream: so much so that Coca-Cola has entered the space with its own functional fizz, while PepsiCo has snapped up a gut health soda start-up to keep pace.
+
+But the segment has been bubbling up far longer than this, as consumers show increasing concern about their gut health.
+
+So what’s happening beyond the borders of the US?
+
+## ‘Substantial’ growth potential
+
+While the US may take the biggest chunk of the pie, data shows the trend is not just about North America.
+
+The probiotic and prebiotic soda market in the US is expected to reach around $268m in value by 2030, according to data from Grand View Research (with a CAGR of 7.8% from 2025-2030).
+
+The global market, meanwhile, is expected to hit $766m by 2030, with a similar growth rate (8.2% CAGR from 2024 to 2030).
+
+“The growth of the prebiotic soda market is not limited to the US; it is a worldwide phenomenon,” explained Sean Harapko, EY Americas supply chain transformation and global supply chain RPA leader.
+
+“While the US market is a significant contributor to the prebiotic soda industry which has doubled in size over the past year, it is reaching a level of maturity with a well-established consumer base and a wide range of products available. That said, the global market is witnessing significant growth driven by an increasing awareness of gut health.
+
+“The Asia Pacific region is an emerging market, with countries like China, India, Japan, and South Korea driving consumption due to increased health awareness and economic development.
+
+“There is substantial growth potential in emerging markets such as Latin America, Africa, and parts of Asia, where urbanization and rising disposable incomes are creating new consumer bases for health-oriented products.”
+
+## UK taps into wellness trends
+
+Another growing opportunity is the UK. This market is also seeing an increasing number of gut health launches on shelves, although this does not yet compare to the US.
+
+“The market in the US is well ahead,” acknowledges Kenny Goodman, co-founder of UK gut-friendly drinks brand Hip Pop, which launched in 2019.
+
+“Consumers are actively seeking out products with live cultures, fiber and ingredients that support digestive wellbeing.
+
+“You only need to glance at TikTok to see how much traction gut health is getting, and brands like Olipop and Poppi have become lifestyle staples.
+
+“In the UK and across Europe, we’re seeing strong momentum, but it’s still a step behind. People understand the importance of gut health, but they’re not yet demanding it from soft drinks in the same way. That said, the shift is coming – and fast.”
+
+That means there’s an opportunity ready to be tapped into.
+
+“The potential is massive – we’re just a little earlier in the journey,” said says Goodman. “Kombucha helped open the door, and now there’s growing awareness around the microbiome, fiber and the downsides of artificial sweeteners.
+
+“At Hip Pop, we see more and more consumers looking for great-tasting, gut-friendly drinks that don’t compromise on flavor. The opportunity is there – it’s just going to play out on a slightly different timeline.”
+
+## Functional beverage regulation
+
+It’s important to remember, however, that gut health soda won’t be a copy-and-paste situation from the US to global markets.
+
+That’s primarily because regulations differ between markets, particularly when it comes to functional claims.
+
+“There are a few key differences - the US is much more relaxed when it comes to health claims – brands can talk openly about gut health and slap “prebiotic” or “supports digestion” on the pack without too much red tape,” said Goodman of Hip Pop. “In the UK and EU, it’s stricter. You need EFSA-approved wording, which means brands have to work harder to communicate benefits without overstepping the mark.”
+
+## In the lab
+
+Budding gut health soda brands need to know it takes considerable time and effort in the lab to create a beverage that meets both consumer expectations and regulations, says Kristen Wemer, chief technical officer at beverage development company Flavorman.
+
+“Product development varies significantly by region and is influenced by consumer preferences, regulatory requirements, and ingredient availability,” she said. “For example, some ingredients that give functional beverages an edge in the US may not be approved for use in European markets due to different regulations.”
+
+Like Goodman, she believes navigating regulation is a big consideration for any new brand.
+
+“Recently, certain brands have come under scrutiny for making bold claims – whether it’s probiotic sodas for gut health, mushroom-infused teas for anxiety relief, or vitamin-packed juices promising clearer skin,” she said. “Moving forward, we expect brands to focus on incorporating beneficial ingredients without overtly marketing their functional claims, instead allowing informed consumers to make the connection.”
+
+The most important thing, she says, is to make sure a new gut health soda has been properly developed with experts.
+
+“We always advise our clients to conduct thorough due diligence and navigate the proper regulatory channels before making any label claims,” she said.
+
+## Will consumers embrace gut health soda?
+
+Consumers outside the US don’t have the same mindset as their enthusiastic counterparts in the US, but that will follow, suggests Goodman of Hip Pop.
+
+“The consumer mindset differs: US shoppers are quicker to try new functional products, while in the UK and Europe, people can be more cautious – though once they trust a brand, they’re incredibly loyal,” said Goodman.
+
+“It’s a different route, but the end point is the same: gut health is becoming mainstream.”",www.foodnavigator-usa.com,2025-04-03,21,Gut health soda: Discover this global trend,article,0.01233992856,44,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/10/common-sweetener-saccharin-has-antibiotic-potential/,true,Reports on a specific scientific finding with news-style reporting,Artificial sweetener can kill pathogenic bugs in a win against antibiotic resistance,"A sweetener used in dairy, beverages and candies may be a game-changing solution to the global antimicrobial resistance crisis","Saccharin, an artificial sweetener developed in the 19th century, is still found in drinks and food products today.
+
+In the US, the FDA has regulated its use since the 1970s and the federal agency continues to approve its use under certain conditions, including in processed foods and as a sugar substitute. In the EU, the ingredient is also deemed safe for human consumption, with EFSA having increased the acceptable daily intake level from 5mg per kilogram of body weight to 9mg in 2024.
+
+According to Diabetes UK, saccharin is 200 to 700 times sweeter than sucrose, does not raise blood sugar levels and has no calories. It used to carry a health warning label in the US due to links with cancer, but these links were proved irrelevant through more than 30 human studies, with the warning label subsequently removed in year 2000.
+
+Recently, a group of academics discovered that saccharin harbors antimicrobial properties, meaning that it can kill pathogenic bacteria similarly to how antibiotics work.
+
+The research, published in EMBO Molecular Medicine, builds on existing findings of the ingredient’s antimicrobial activity but furthers knowledge into how cells respond to exposure to saccharin.
+
+They found the sweetener interferes with DNA replication and disrupts bacterial growth (causing cell death), and also stops bacteria from forming biofilms, the protective layers that prevent antibiotics from killing pathogens.
+
+The findings have the potential to tackle the antimicrobial resistance crisis, the authors explained.
+
+“We show that saccharin has potential as a potent antimicrobial and can significantly inhibit the growth of MDR E. coli, S. aureus, K. pneumoniae, A. baumannii and P. aeruginosa,” the authors stated. “We further show that saccharin can inhibit biofilm formation, which is a cause of infection treatment failure.
+
+“As the realities of a potential post-antibiotic era are beginning to be seen with the increasing prevalence of pan-drug-resistant pathogens in hospitals, the urgent need for novel therapeutics is being exacerbated.
+
+“Here, we have identified a compound in saccharin with previously unrecognised therapeutic potential, overcoming classical limitations associated with many frontline antibiotics, such as the inability to treat established biofilms or to be integrated into hydrogel wound dressings.
+
+“It also has the capacity to potentiate the activity of frontline antibiotics, re-sensitising previously resistant bacteria.
+
+“The future therapeutic development of non-classical antimicrobials such as saccharin is likely to be critical to our capacity to effectively control and treat MDR pathogens in the coming decades,” the authors concluded.
+
+Source:
+
+Saccharin disrupts bacterial cell envelope stability and interferes with DNA replication dynamics
+
+Rubén de Dios, et al
+
+EMBO Mol Med (2025)",www.foodnavigator-usa.com,2025-04-10,14,Common sweetener saccharin has antibiotic potential,article,0.00875612844,31,106,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/axiom-tackles-heavy-metal-contamination-in-plant-proteins/,true,Reports on a specific development (Axiom Foods' new product) in a news-like format.,NutraCast: Axiom Foods tackles heavy metal contamination in plant proteins,"Los Angeles-based Axiom Foods recently debuted Oryzatein 2.0, the first patented plant protein with no detectable levels of lead, according to independent lab tests. ","The newest offering from the purveyor of plant proteins is timely given the Clean Label Project’s recent Protein Powder Category Report, which included findings about contaminants in protein powders. The report specifically called out plant-based protein powders, which indicated three times more lead than whey-based protein.
+
+CEO David Janow said that the company is waiting on official test results, but initial findings from pilot runs have indicated that about 25 to 30 grams of Axiom’s rice protein can be added into a product without causing any overage of Prop 65.
+
+“As far as FDA guidelines, you can put up to like 250 or 300 grams of protein,” he said.
+
+“Now, no one’s using that much. Cadmium is very similar. I think you can have up to 287 grams of protein. I don’t know anyone except for maybe a very elite bodybuilder might be taking that amount of protein. What we’re seeing is you will be able to use quite a bit more rice protein than you were in the past. And the B2B person, the business, they’ll be able to insert more protein without the lawyers on Prop 65 coming after them.”
+
+With protein prices on the rise, Janow said Oryzatein 2.0 is a low-cost alternative to other plant proteins.
+
+“Right now the cost is right in the bellwether or the bell curve as an average price compared to pea protein,” he said. “As far as whey protein, whey protein prices are off the chart. It’s only going to get worse. Oryzatein 2.0 falls right into that range where the current pea proteins are at, which offers another ability to the R&D person to make cost-effective measures.”
+
+To hear more on the protein market and what new offerings Axiom Foods has in store, listen to the NutraCast.
+
+If you enjoy listening to the NutraCast, feel free to leave a review. You can subscribe on Apple, iHeart, Spotify or wherever you get your podcasts.",www.foodnavigator-usa.com,2025-04-11,13,Axiom tackles heavy metal contamination in plant proteins,article,0.007285795055,21,109,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/26/top-10-new-food-and-beverage-trends-in-2025/,true,"This article is a trend report, not a news article reporting a specific event.",Top 10 rising food and beverage trends for 2025,"From the weight-loss boom to must-have sweet treats, we discover the top 10 trends dominating food and beverage in 2025.
+","Food and beverage trends are everywhere, with new colours, flavours, eating styles and diets topping the charts every year.
+
+Here’s a rundown of the top 10 trend dominating food and beverage in 2025.
+
+## 1: JOMO (Joy Of Missing Out)
+
+The Joy Of Missing Out, or JOMO, is all about enjoying the comforts of home, without worrying about what’s happening elsewhere – parties, concerts etc.
+
+It’s been growing in popularity since the Covid-19 pandemic, when consumers spent all their time either cooking at home or ordering in.
+
+“Who needs to go out, when you can have restaurant quality meals, top notch cocktails, and barista grade coffee at home,” says Charles Banks, director and co-founder of TheFoodPeople.
+
+### The trend is defined by staying home and enjoying:
+
+**Cafecore:**Homemade barista-style coffee, with consumer understanding of microlot, heirloom, grind size, crema colour and extraction rate growing**Home happy hour:**Pre-portioned, ready-to-pour, bar-quality drinks containing everything from high proof to zero proof**Easy entertaining:**Ordering takeaways or oven cooking pre-prepared meals**Grandma core:**A nostalgic baking style focusing on high-quality ingredients and retro-style cakes including Battenburg, scones and traybakes**Restaurant-quality:**Premiumised foods, with chef-driven ranges, global larder, and fresh foods dominating**Comfort Bowls:**The comfort food trend is boosting sales of hearty and warming dishes like soups, stews and ramens
+
+## 2. Omnivore
+
+Instead of choosing between meat or plant-based, omnivores are more flexible. However, they maintain a ‘less and better’ approach. In other words they eat fewer animal-based products like meat, fish and eggs, and ensure they’re of a high quality, taking provenance, welfare and sustainability into account, when they do.
+
+The omnivore trend is also focussed on simple ingredients such as roasted vegetables and grass-fed beef.
+
+Mushrooms, mycelium and mycoprotein are also gaining popularity, while the dairy sector is stepping into the hybrid space with hybrid milks, cheeses and and butters.
+
+## 3. Big fusion
+
+Fusion foods and multi-cuisine cooking is on the rise, as chefs from around the world share flavours, techniques and ideologies.
+
+“This is more than a mere mash-up of ideas,” says TheFoodPeople’s Banks. “These creations come from a place of knowledge and authenticity, prepared by cooks who understand the cuisine.”
+
+### Themes include:
+
+**Twisted Italian:**Italian favourites including pizza, cacio e pepe , lasagna and risotto, but with a global flavour twist**Japan meets world:**Japanese cuisine is already hugely popular, and is evolving as it travels across the globe**Pan Asian:**The fragrant, vibrant, flavourful foods of East and Southeast Asia combined**Mexican-ish:**Popular Mexican foods such as tacos, burritos and nachos are being used as a base for a variety of international cuisines such as Pakistani-Mexican fusion lamb sheesh and chicken tikka smashed tacos
+
+## 4. Crave worthy
+
+This is very much the ‘more is more’ trend, defined by oversized and overfilled foods like doughnuts and milkshakes.
+
+It also includes extravagant extras like salads topped with a duck fat dressing, and piled high with cheese.
+
+“This is not-for-everyday, over-the-top indulgence, with the likes of gourmet chilli dogs, raclette cheese burgers, fully loaded tex mex nachos, and oversized chocolate bars,” says TheFoodPeople’s Banks.
+
+## 5. Weight loss
+
+In stark contrast to number 4, the weight-loss trend is back and it’s bigger than ever.
+
+The rise of GLP-1 drugs and myriad new diets, has taken the weight loss industry to a global market value of $142.58bn, with a CAGR of 9.94% (Grand View Research).
+
+“Managing weight has become a central focus for individuals, industry and policy alike,” says TheFoodPeople’s Banks.
+
+### Popular diets include:
+
+## 6. Clean label
+
+The backlash against ultra-processed foods (UPFs) has led to a renewed interest in the clean label trend.
+
+“The debate continues to swirl around the possible impacts of ultra processed foods and forever chemicals,” says TheFoodPeople’s Banks. “Against this backdrop, consumers are turning to products they know and trust, typically with fewer, natural, recognisable ingredients, and with minimal processing.”
+
+### The clean label trend is defined by:
+
+**Brand transparency:**Consumers want to know exactly what’s going into food and beverage products**Ingredients:**The fewer the better. Three to five recognisable, organic ingredients, with minimal processing**App’s and platforms:**Online information, such as the hugely popular app Yuka, are supporting consumer understanding of food and beverage products
+
+## 7. Cut food waste
+
+Efforts to cut food waste continue to grow, with industry placing more importance on it. And now it’s getting help in the form of new technologies.
+
+“Help is on hand via technologies that can extend shelf life, detect and reduce food spoilage,” says TheFoodPeople’s Banks.
+
+And prevention is key, with brands finding innovative new ways to improve operations at all stages of production, from farm to fork.
+
+## 8. Sweet treats
+
+Treat culture is big news as consumers seek affordable rewards during financially challenging times. In other words, they might not be able to afford a holiday but they can afford a slice of cake with a cup of tea in the afternoon.
+
+But it’s not just about any sweet treats. Consumers are truly indulging with gourmet doughnuts and deluxe cookies, as well as nostalgic desserts like banoffee and lemon meringue pies.
+
+### Consumer favourites include:
+
+- Cakes
+- Doughnuts and buns
+- Cookies
+- Ice cream
+- Nostalgic puddings such as rice pudding, and jelly and custard
+- French patisserie
+
+## 9. Snack attack
+
+Snacking is on the rise, as people adopt a more flexible approach to eating, over the more traditional three meals a day.
+
+“We’ve seen a surge in snacking innovation across the fresh, frozen and ambient aisles, from indulgent treats to functional bites,” says TheFoodPeople’s Banks.
+
+What’s more, the rulebook for what constitutes a snack is apparently out the window, with consumers opting for “mini meals” such as savoury bakes, noodles and fully-loaded salads.
+
+## 10: Protein power
+
+Protein, in all its forms, has become a mega-trend in food and beverage, amassing a global market value of $27.5bn and a projected value $47.4bn by 2030 (Statista).
+
+From powders and bars to plant-based products and cultivated meats, consumers and industry are heavily invested in proteins.
+
+### Innovation in proteins:
+
+**Plant-based:**Industry is focusing on producing clean label, whole, nutrient-rich plant-based foods and beverages**Cultivated meats:**Advancements in production processes, reducing costs and increasing production speeds are helping the industry to progress**From thin air:**This groundbreaking technology is created by fermenting specialised microbes, carbon dioxide, hydrogen derived from renewably powered water electrolysis and minerals to produce a nutrient-rich biomass. What’s more it’s been touted as the future of food**Fungi:**Interest in fungi such as mycelium and koji, is growing as understanding of their potential as a protein source increases.",www.foodnavigator-usa.com,2025-03-26,29,Top 10 new food and beverage trends in 2025,article,0.01432420578,42,121,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/15/nestle-danone-off-the-hook-in-toxic-baby-food-litigation/,true,Reports on a specific legal decision related to a product safety lawsuit.,"How Nestlé, Danone got off the hook in US toxic baby food litigation",A US federal judge ruled that the food majors were not culpable for their subsidiaries’ flawed safety protocols,"Nestle SA, Danone SA and Hero AG were stricken off the defendants’ list of a multi-district litigation (MDL) alleging their subsidiaries knowingly sold baby food tainted with toxic heavy metals.
+
+The three manufacturers were being pursued because of their affiliation with the accused baby food brands Gerber Products Company (owned by Nestlé), Nurture LLC (Danone SA) and Beech-Nut Nutrition Company (Hero AG).
+
+The plaintiffs are children who have been diagnosed with neurological disorders such as ADHD, allegedly as a result of consuming the products.
+
+But the three food majors – who were initially accused alongside other baby food makers such as Plum and grocery chains Walmart and Sprout – have successfully argued they had no part in the health and safety processes at their subsidiaries.
+
+## Alarming findings predate the lawsuit
+
+Leading up to the multi-district lawsuit were two major discoveries – a study revealing tainting of commercially sold baby foods; and a Congressional investigation that discovered manufacturers played fast and loose with their own safety limits.
+
+The first study was carried out by ‘Happy Babies Bright Futures’, a group of non-profits, scientists and donors who found that of the 168 commercially available products they tested, all but 9 had at least one metal, and most contained more than 1.
+
+The Congressional investigation then found that a substantial number of products, including those made by Gerber, Nurture and Beech-Nut, were tainted with lead, arsenic, mercury and cadmium.
+
+Moreover, Congress concluded that companies would routinely flout their own safety limits, allowing unsafe products to enter the market.
+
+## How the food majors got off the hook
+
+The parents of the three companies that still stand accused are all based overseas – Danone being headquartered in France; Nestlé and Hero in Switzerland.
+
+### Major players in baby food in North America
+
+According to Mintel's Global New Products Database, there were 883 new baby food products launched in the US market, followed by Canada (425), and Mexico (249) between January 2018 and April 14, 2023.
+
+Leading baby food parent companies launching new products (533 in total) across North America and Mexico (Q1/Q2-2022 to Q1/Q2-2023) were Nestlé (116), Gerber Products (52), Walmart (46), Hero (44) and Beech-Nut Nutrition (44).
+
+
+Top brands during this period were Parent's Choice (28), Beech-Nut Naturals (19), Gerber (18), PC Organics (18), and Sprout Organics (17).
+
+
+Source: Agriculture and Agri-Food Canada
+
+All three firms argued the US courts had no jurisdiction over them.
+
+**Nestlé** told the court it was the parent of ‘hundreds of separate corporate entities…all over the world’ and was not registered to do business in the US.
+
+The company highlighted it did not ‘control the manufacturing, advertising, distributing, marketing, contracting or sales activities’ of its subsidiary, the Gerber Products Company.
+
+The Swiss CPG major also pointed out the two companies operated separately and the parent was not involved in how Gerber’s heavy metal safety limits were set or enforced.
+
+**Hero** made a similar argument, telling the court it had no presence in the US; did not control ‘the day-to-day management of Beech-Nut nor supervise[d] the operations’ of the baby food company.
+
+Shared marketing and branding materials ‘do not suffice to establish personal jurisdiction over a parent entity’, Hero said, later establishing that evidence submitted by the plaintiffs – including Beech-Nut staff testimonies that the parent ‘set the quality policy for all companies’ – did not specifically link Hero with control over the baby food company’s quality agenda.
+
+**Danone** followed a similar route, stating it was ‘the ultimate parent company to 291 food-related subsidiaries across 70 countries and five distinct entities exist between Danone SA and Nurture LLC’.
+
+The French multi-national also claimed it did not have a part in Nurture’s day-to-day operations nor does it control what Nurture products are sold in the US.
+
+“Indeed, Danone SA does not source ingredients from Nurture, contract with co-manufacturers on Nurture’s behalf, set standards related to heavy metals…, monitor for the presence of heavy metals…, or train any other individual to do so,’ the firm said.
+
+## Why Beech-Nut and others couldn’t exit the litigation
+
+Unlike their parent companies, the three baby food subsidiaries remained accused after the plaintiffs demonstrated their ‘manufacturing defect’, i.e. that the companies made products in substandard condition.
+
+“Throughout the Master Complaint, Plaintiffs allege various Manufacturer Defendants prepared internal product specifications for heavy metals in ingredients and completed products,” the judge said.
+
+“Plaintiffs also allege Manufacturer Defendants failed to consistently adhere to those specifications. This alleged inconsistent application meant different batches of a product may have had different levels of heavy metals based on which ingredients were deemed acceptable.
+
+“These allegations lay out a plausible theory that one instance of a product may differ from another in the amount of heavy metals, depending on whether the product specification was actually applied.
+
+“Accepting the truth of these allegations, the manufacturing defect claim advances.”
+
+Skadden Arps Slate Meagher & Flom LLP represents Hero; Wachtell Lipton Rosen & Katz represents Danone; and Mayer Brown LLP represents Nestlé.
+
+Wagstaff Law Firm and Wisner Baum LLP represent the plaintiffs.
+
+### Industry insiders share strategies to reassure consumers about food and ingredient safety
+
+Consumers increasingly seek reassurance and scrutinize ingredient labels amid mounting concerns about contaminants, including heavy metals in baby food, chocolate and other food – prompting some brands to pursue purity certifications and make claims of “no bad stuff” for their products.
+
+But what certifications and claims best resonate with consumers? And how should evolving legislation and regulation banning food additives influence companies’ product development and marketing strategies? Find out by joining FoodNavigator-USA and a panel of experts April 16 at 12 ET / 9 PT or a free, one-hour online webinar Clean label 2.0: Soothing safety concerns and navigating state bans.
+
+Get all the details and register here.",www.foodnavigator-usa.com,2025-04-15,9,"Nestlé, Danone off the hook in toxic baby food litigation",article,0.01353533104,42,111,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/01/marine-biologics-data-unlocks-seaweeds-potential/,true,Reports on a specific company's (Marine Biologics) developments and innovations in the food-tech industry.,Into the weeds: Marine Biologics’ data unlocks seaweed’s potential,"Food-tech startup Marine Biologics is turning seaweed into a powerhouse ingredient for functional foods, using predictive modeling and AI to maximize its full potential with precision and consistency.","Food-tech startup Marine Biologics is turning seaweed into a powerhouse ingredient for functional foods, using predictive modeling and AI to maximize its full potential with precision and consistency.
+
+The company is addressing a key challenge in using seaweed as a raw material: the natural variability in chemical composition, explained Sally Aaron, chief commercial officer, Marine Biologics.
+
+### Global Food Tech Awards 2025, Americas heat
+
+Marine Biologics’ work on harnessing seaweed’s compounds to create emulsifiers and texturizers was recognized as runner-up in the inaugural Global Food Tech Awards American heat last month during Future-Food Tech San Francisco. Judges recognized the company’s use of predictive modeling and AI to optimize seaweed-derived ingredients.
+
+While seaweed’s diversity offers a wealth of innovation potential, it also presents consistency challenges for product development, Aaron said.
+
+To overcome this, the company focuses on a deep understanding of the chemical composition of different seaweed species, using data to ensure a stable supply chain while also uncovering new functional applications, she explained.
+
+“Every time we work with a different source of seaweed, we are benchmarking the compound so that we understand what exactly is available in there. That is a huge relief to innovators who are wanting to work with our material” and who will receive a consistent chemical profile each time, Aaron added.
+
+## Getting ‘a little bit more into the weeds’
+
+Rather than refining single molecules, Marine Biologics aims to “take advantage of the chemical diversity within the seaweeds to deliver improved functionality” by leveraging existing data and “look at it in different unique ways,” Aaron said.
+
+Between the “50-plus years of hard chemical data” on broader chemical classes in seaweed varieties and working with seaweed farmers on different varieties, Marine Biologics’ expanding chemical and functional data provides its customers with more than the “nutritional profile,” explained Spencer Serin, chief scientific officer at Marine Biologics.
+
+“It is not enough to say ‘Oh yeah, the carbohydrates are 40%‘” you need to get a little bit more into the weeds and that is something we do with an internal testing strategy and also with external data sets and collaboration,” Serin added.
+
+## Scaling kelp and expanding seaweed varieties
+
+The company’s primary focus is on kelp, sourced from Alaska, where farmers are exploring multiple species by leveraging cultivation techniques suited for these species, Serin said.
+
+While kelp remains the focus, Marine Biologics plans to expand into other seaweed types, including widely cultivated red seaweeds and even invasive species from the Caribbean, he added.
+
+“We want to develop our strategy so that it works with all types of seaweeds. It is relatively agnostic to the form. It is chemical analysis coupled with computation, predictive modeling and different functional properties,” Serin said.
+
+## Bringing seaweed-based ingredients to market
+
+Marine Biologics’ strides over the last year led to team expansion, refined data and introducing seaweed-based innovations to the market.
+
+It recently launched their Super Crude ingredient, a raw material intermediate designed to support novel emulsification systems, which it is actively sampling for customers, Aaron said.
+
+While Marine Biologics’ current priority is emulsification and texture innovation, they see their technology as an “enabler for novel proteins” for companies looking to incorporate high-protein ingredients with better taste and stability, Aarons said.
+
+“How do we use our technology, from a seaweed standpoint, to enable some of these other functional proteins to better exist in application?” she added.
+
+## Future opportunities in functional foods
+
+The company also recognizes seaweed’s potential in fiber and gut health, positioning themselves to support future trends as its AI-driven predictive modeling advances.
+
+Looking ahead, Marine Biologics is focused on integrating cost benchmarking and scalability into their system to streamline adoption, especially as seaweed gains traction in functional foods and across product categories beyond traditional uses, Aarons added.",www.foodnavigator-usa.com,2025-04-01,23,Marine Biologics’ data unlocks seaweed’s potential,article,0.01108295478,34,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/25/strategies-to-boost-plant-based-milk-sales/,true,Reports on a specific event (companies strategies) in a news-like format,Plant-based milk’s makeover: Fixing sales and perception,"As the plant-based milk category grapples with declining sales and consumer skepticism over nutritional benefits and manufacturing processes, companies including Califia Farms, Elmhurst 1925, Virginia Dare and Oatly  strengthening their portfolios and rebuilding consumer trust with new products and education campaigns, which they highlighted at Natural Products Expo West earlier this month.","As the plant-based milk category grapples with declining sales and consumer skepticism over nutritional benefits and manufacturing processes, companies including Califia Farms, Elmhurst 1925, Virginia Dare and Oatly are strengthening their portfolios and rebuilding consumer trust with new products and education campaigns, which they highlighted at Natural Products Expo West earlier this month.
+
+### Plant-based milk sales dip, but blends, coconut and soy surge
+
+Both refrigerated and shelf-stable plant-based milk sales were down by 4.7% year-over-year ending Dec. 29, according to Spins MULO data. Refrigerated plant-based milk sales declined 4.9% from $2.63 billion in 2023 to $2.5 billion in 2024, while shelf stable sales declined from $317 million in 2023 to $309 million in 2024 – a 2.4% drop. However, sales for shelf-stable plant-based milks like plant-based milk blends, coconut milk and soy increased by 10.3%, 27.5% and .7%, respectively, per Spins MULO.
+
+## Organic claims for premium plant-based milks and creamers
+
+Gen Z and Millennials are more likely to pay more for organic products, according to an Organic Trade Association and Euromonitor study.
+
+For younger consumers, organic represents environmental and worker benefits, and is a symbol of nutritious foods devoid of hormones, pesticides and antibiotics, per the study.
+
+With younger consumers willing to spend more on organic, brands are exploring innovative ways to gain market share through clear messaging that reflects the organic standard.
+
+Califia Farms’ growth driver is in its portfolio of “simple and organic products,” Dave Ritterbush, CEO of Califia Farms, explained during Natural Products Expo West.
+
+He credits the growth in the company’s premium lineup to consumers preferring minimally processed foods. For example, Califia’s organic lineup is made with three to four ingredients and includes almond, coconut, cashew and oat milk and feature the USDA-Organic icon on the front of the bottles.
+
+Califia extends the organic claim to its organic creamers, which contains natural and “kitchen-friendly” ingredients, Ritterbush explained.
+
+“Our focus continues to be how can we make this with fewer ingredients and ingredients that you are likely to have bought yourself in the supermarket,” Ritterbush said.
+
+## Virginia Dare’s organic flavor and extract portfolio
+
+Global ingredient supplier Virginia Dare showcased its organic-certified flavors and extracts for the first time in the organic section of the show, highlighting opportunities for plant-based dairy brands to improve taste and consumer appeal.
+
+The company has “about 250 organic-certified flavors and extract,” tapping into the growing trend of organic and clean label products, explained Philip Caputo, marketing and consumer insights manager at Virginia Dare. As taste remains a key barrier to adoption in the plant-based milk category, Virginia Dare’s portfolio offers brands a way to enhance flavor profiles while maintaining organic and natural positioning.
+
+A member of the Flavor Extract and Manufacturers Association and Organic Trade Association, Virginia Dare “helps uphold the standards for organic flavors,” Caputo said.
+
+As fantasy flavors take flight in beverage formulations, Virginia Dare is equipped with creating organic flavor combinations like cereal milk or cookies and cream due to the company’s robust organic flavor library, Caputo said.
+
+## Elmhurst 1925 looks into other product categories to expand market share
+
+Since Elmhurst 1925 transitioned its family-run dairy milk business into plant-based milk in 2017, the company aims to offer clean, nutritious milks, creamers, coffee products and sour cream, Heba Mahmoud, vice president of marketing, Elmhurst 1925, explained during the show.
+
+The company partnered with food scientist Cheryl Mitchell who developed a water-based technology called HydroRelease. The technology separates and emulsifies nutrients from nuts, grains and seeds into a smooth, creamy product, instead of relying on fillers, emulsifiers and other additives, Mahmoud said.
+
+While the company is navigating category declines, Elmhurst continues to see growth as a brand, Mahmoud said. The company intends to explore opportunities in other dairy alternative products to expand its presence in the market.
+
+For example, last year company launched its first product outside beverages – plant-based sour cream in a pouch. Made with the HydroRelease method, Elmhurst’s sour cream contains oat milk and hemp protein, and is non-GMO Product Verified, gluten-free, dairy-free, OU Kosher and Certified Vegan – complementing the rest of its plant-based portfolio.
+
+Mahmoud pointed out that the company will continue exploring other categories with the goal of providing “something new, better or different for the consumer.”
+
+## Knowledge is power: Oatly’s nutrition book addresses common myths in plant-based beverages
+
+This year, Oatly published its Small Nutrition Book to address common myths and misinformation about oat milk and oatmeal, explained Chris Link, chief customer officer, Oatly.
+
+The book, available in print and online, tackles misinformation on hot topics, like seed oils and food processing, Link said.
+
+For example, Oatly explains the process of turning oats into oatmilk “because you can’t technically squeeze an oat in your hand and produce milk,” even though “we tried,” they add with a humorous tone.
+
+The company clarified that a processed food does not mean “unhealthy,” and instead “refers to how it has been made, such as canning, chopping, freezing, juicing, fortifying, pasteurizing or drying.”
+
+Oatly also broaches the topic of ultra-processed foods (UPFs) explaining that the oversimplification of UPFs is misleading.
+
+Most of Oatly’s milks are fortified with vitamins and minerals and the company emphasizes that the food industry needs to “stick with dietary guidance based on nutrition quality rather than how a product is made.”
+
+Last year, the company launched its Super Basic Oatmilk, which contains only four ingredients and added sugars created during the production process, and Unsweetened Oatmilk, which has 0 grams of sugar per serving.",www.foodnavigator-usa.com,2025-03-25,30,Strategies to boost plant-based milk sales,article,0.01366600413,42,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/strategies-to-simultaneously-advance-climate-action-and-protect-against-geopolitical-fallout/,true,"Reports on a specific topic (climate change strategies) with expert opinions and specific examples, in a news-like format.",Could climate change strategies protect against geopolitical turmoil and tariff fallout?,"Climate-forward strategies can protect more than the environment – they can safeguard businesses against widespread geopolitical fallout, including tariff-related threats to supply chains, funding freezes, reduced agricultural labor forces and deteriorating consumer confidence","Food companies may be tempted to sideline sustainability programs to focus on geopolitical changes threatening their supply chains, market access and margins, but long-time climate activists and industry veterans argue the same strategies that drive climate resilience also enhance business sustainability during periods of political and economic uncertainty.
+
+Both situations require supply chain traceability, transparency and diversification, radical collaboration with competitors, objective assessment of old and new partners, investment in local economies and diverse human capital, and leveraging innovative technology, including AI, to assess potential outcomes quickly and select the best strategies, explained a panel of experts gathered at Natural Products Expo West last month.
+
+## Supply chain visibility improves risk identification and reduction
+
+Strong supply chains are central to successfully implementing climate action and navigating the impact of rising geopolitical tensions, including a current trade war and changes in immigration oversight that threaten agricultural labor, according to Julia Collins, founder and CEO of the decarbonization platform Planet FWD.
+
+“The cornerstone of a solid sustainability program is supply chain resilience and traceability,” including a map of all partnerships from farm to table, which is “also the foundation of building a resilient supply chain in the face of geopolitical shocks and tariffs,” she said.
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting https://www.foodnavigator-usa.com/Info/Why-register/.
+
+“When you actually have visibility into where your supply is coming from,” including not just tier one, but tier two and three as well, “you can start to remove sole supplier risk,” whether it be due to climate change or shifts in the political landscape or global economy, she explained on a panel at Natural Products Expo West last month.
+
+“The other foundational piece, aside from building a resilient and transparent supply chain, is building those relationships. Again, this is the foundation of a good sustainability program, right? It is about engaging your upstream suppliers to say, ‘Hey, let’s talk about renewable energy. Let’s talk about regenerative organic agriculture. Let’s talk about packaging.’”
+
+She added: “It is a conversation. It is not a demand. And that is also the kind of conversation that you need to be having to survive some of the shocks that we are seeing around the tariffs right now. Supply chain resilience and traceability and effective communication with your suppliers are the cornerstones of both of these really important things that leaders are navigating right now.”
+
+## ‘Radical collaboration’ and thoughtful compromise reinforce resilience
+
+For these types of conversations to be effective, Collins adds, industry stakeholders will need to embrace “radical collaboration,” which she said is more than winking at each other at a trade show and then not talking until the same event a year later.
+
+“I am talking about the kind of collaboration that can sometimes feel a little bit uncomfortable. The ones where you have to make tradeoffs. The ones where you have to sit shoulder to shoulder with your closest competitor” and find solutions, she added.
+
+Effectively working with competitors – or any partner – to drive climate action during a difficult time likely will require compromise, added Kyle Koehler, the co-founder and CEO of Wildway.
+
+To ensure the best possible outcome for all stakeholders, he recommends using the Just Transition Framework.
+
+The Just Transition Framework emerged in 1980s as a way to protect workers’ rights as economies shifted to sustainable production and adopted environmental regulations. It also encourages the adoption of a regenerative economy or business over an extractive economy.
+
+“The Just Transition Framework talks a lot about how regenerative business can be looked at holistically,” and focuses on diversifying wealth, not only throughout the business, but the supply chain as well to drive social quality and change, he explained.
+
+“Just like I believe that regenerative farming practices and ingredients and growing makes for a more resilient crop, regenerative business makes for a more resilient business during times of great change as well,” he added.
+
+Reinforcing a supply chain – whether for sustainability or in response to geopolitical pressure – may require companies to end long-established partnerships that no longer serve them as well as begin new ones, added Lotus Foods CEO and President Andrew Burke.
+
+When doing this, he advises, stakeholders should be objective in their assessments to identify where there are opportunities and weaknesses. He added the partnerships that got a company where it is today may not be able to get it where it needs to be tomorrow, in which case Burke advises complete transparency and empathy. But which he means companies should be open about their needs but also understand that if an existing partnership falls short it may be because of the same market shocks that are spurring changes.
+
+“You always want to make sure that you leave a partnership with a thought of how you would enter into it,” he added.
+
+## Reassure consumers with data-driven storytelling
+
+To further encourage buy-in and simultaneously reassure consumers, Collins encourages telling data-driven stories of impact, which she compares to a peanut butter and jelly sandwich.
+
+“How do we shift markets? How do we shift preferences? How do we shift consumers towards something better for them? We have to use data and we have to use storytelling,” and those data-driven stories need to be like a peanut butter and jelly sandwich, she said.
+
+“A data story alone is like a peanut butter sandwich. It is very substantial, it is high in protein, but it is dry,” she explained. “A storytelling sandwich alone, that is like a jelly sandwich – it is sweet and it is lovely, but it just leaves you feeling totally hollow. There is no substance to it.”
+
+But when you put peanut butter, or data, with jelly, or storytelling, “you are creating something that is so much bigger than any individual part,” she added.
+
+## AI could streamline transitions
+
+Predicting change in periods of uncertainty, like this, can feel impossible – especially when variables, such as tariffs, change quickly and sometimes without public warning.
+
+In these cases, AI may provide relief, said Riana Lynn, CEO of Journey Foods, which is a leading AI software company for supply chain decision-making.
+
+She explained that Journey Foods was created in part to help food and beverage companies develop nutritious products that also are cost effective and sustainable by examining analytics around ingredients and taking into account other factors, such as weather models, for long-term planning.
+
+Beginning last fall, she said, Journey Foods began testing “geopolitical change” in its predictive pricing models for customers, including tariff data and looking for ways to strengthen the larger ecosystem.
+
+“I really truly believe the future of American strength is based around the whole strength of North America as a region, including Canada, United States, Central America and Mexico as they share and produce the majority of what we consume here in the United States,” and so “it is important to help and serve and communicate that with our customers” through AI modeling demonstrations so that they can have leverage and trust in their customer interactions, she said.
+
+## Think global, act local
+
+Koehler echoed Lynn’s sentiment about the importance of supporting the local economy. However, while she was talking about the local economy at a larger regional level, he encourages companies to also consider their immediate communities.
+
+For example, he said they should ask how their companies might create additional jobs and stability as well as supply chain security by tightening the geographic boarders of sourcing and manufacturing.
+
+This might include working with smaller partners, but in doing so giving them a chance and the business they need to grow – further positively impacting the local area.",www.foodnavigator-usa.com,2025-04-22,2,Strategies to simultaneously advance climate action and protect against geopolitical fallout,article,0.01729111035,46,108,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/alliance-for-natural-health-outlines-alternative-to-elimination-of-self-gras-for-ingredients/,true,Reports on a specific event (ANH's proposal) with news-style reporting,"ANH calls for ‘balanced GRAS reform’, alternative to elimination of self-affirmation ","The Alliance for Natural Health (ANH) USA is advocating for an alternative to the total elimination of the self-affirmed GRAS pathway. HHS Secretary Robert F. Kennedy Jr. has made closing the ""GRAS Loophole"" an early priority for his department. ","The white paper was developed in response to a March 10 directive from Robert F. Kennedy Jr., Secretary of the Department of Health and Human Services, for the Food and Drug Administration (FDA) to explore the elimination of the self-affirmed GRAS pathway for ingredients.
+
+“We support Secretary Kennedy’s intention to remove the most toxic substances from our food supply,” said Jonathan Emord, J.D., ANH general counsel and co-author of the white paper. “However, the government should avoid complete elimination of self-GRAS, which would create a massive regulatory bottleneck, potentially removing thousands of safe ingredients from the market along with those that are unsafe.”
+
+## GRAS: With or without notification
+
+Generally Recognized as Safe (GRAS), established by the Food Additive Amendment of 1958, is a determination that a substance added intentionally to food is deemed to be safe under its intended conditions of use. It is a notification process and not an approval process.
+
+Under the statute, there are two options available to companies: One is to submit their safety data to the FDA. If the agency does not object to the determination, it will issue a letter of no objection, colloquially referred to as a “Good Day Letter”. Notifications to FDA are publicly available via the FDA’s GRAS inventory.
+
+The other option is to convene an independent panel of experts and have them assess the safety data. This is what is known as self-affirmed GRAS. A company is not required to notify FDA of its self-affirmed status, and there is no public database or listing of self-affirmed ingredients.
+
+Secretary Kennedy discussed the GRAS pathways during his confirmation hearings and recently directed FDA to take steps to explore potential rulemaking to revise its Substances GRAS Final Rule and related guidance to eliminate self-affirmed GRAS.
+
+“For far too long, ingredient manufacturers and sponsors have exploited a loophole that has allowed new ingredients and chemicals, often with unknown safety data, to be introduced into the U.S. food supply without notification to the FDA or the public,” Secretary Kennedy said in a press release.
+
+“Eliminating this loophole will provide transparency to consumers, help get our nation’s food supply back on track by ensuring that ingredients being introduced into foods are safe.”
+
+## ANH proposal for an alternative
+
+The ANH white paper advocates for an alternative to the total elimination of the self-affirmed GRAS pathway.
+
+“By focusing regulatory scrutiny on the small subset of ingredients with demonstrated safety concerns rather than attempting to review all 10,000+ self-affirmed ingredients, this strategy allows the FDA to efficiently protect public health even with limited staff and resources,” the white paper stated.
+
+ANH’s white paper has reportedly been endorsed by a range of groups, including the the Global Wellness Forum, the Organic Consumers Association, and the National Foundation for Integrative Medicine.
+
+The Council for Responsible Nutrition welcomed the white paper, telling NutraIngredients: “The ANH white paper raises a number of persuasive objections to the proposal to completely eliminate the self-GRAS pathway, ones that CRN’s own members have also raised and that would cripple innovation.
+
+“The ANH paper likewise offers some thought-provoking solutions that would address legitimate concerns about the current self-GRAS process that introduces opportunities for potential conflicts of interest, bias, lack of transparency and insufficient scientific rigor.
+
+“We look forward to sharing these recommendations with CRN’s member Task Force on self-GRAS and evaluating their benefits and feasibility. Ultimately, we share the same goals as ANH to enhance transparency, strengthen oversight, ensure rigor and prioritize public health without stifling responsible innovation or inadvertently harming public health by preventing safe products from reaching the consumer.”
+
+“Our white paper defines a strategy for balanced GRAS reform while avoiding the EU model of extensive regulatory overreach in favor of freedom of choice,” said Robert Verkerk, Ph.D., ANH’s executive and scientific director and white paper co-author. In Europe, only about 400 ingredients are currently permitted as food additives.
+
+## Key points
+
+The white paper proposes several key reforms:
+
+1. Targeted Approach to Unsafe Ingredients: Prioritize the removal of specific unsafe ingredients, such as potassium bromate, propylparaben, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sodium benzoate and brominated vegetable oil (BVO).
+
+2. Public Transparency Register: Create a comprehensive online database of all GRAS determinations to complement the FDA’s recently announced Chemical Contaminants Transparency Tool.
+
+3. Tiered Risk/Benefit Assessment: Implement a four-tier system that calibrates evidence requirements based on an ingredient’s history of use and safety profile. “Substances with at least 30 years of safe use would face minimal requirements, while those with evidence of potential toxicity would require more robust safety data,” ANH stated.
+
+4. “Safe Harbor” for Time-Tested Ingredients: Create a pathway for ingredients with a documented history of safe use for over 60 years, predating the 1958 Food Additive Amendment.
+
+5. Appropriate Warning Requirements: When specific populations may be vulnerable to otherwise safe ingredients, warnings rather than outright bans should be required. The FDA would recognize such warnings as creating a presumption of safety for the ingredient.
+
+## NPA: ‘An important part of the discussion’
+
+Commenting on the ANH proposal, Dr. Daniel Fabricant, president and CEO of the Natural Products Association, said: “I think the overarching principle about the precautionary principle not being the driver behind any new or overhauled GRAS system is an important part of the discussion.
+
+“Speaking independent of the white paper, the conversation on GRAS really needs to be focused on what specific and real problems are looking at being addressed, not just hypotheticals and concerns, which many are trying to get their foot in the door and emotionally charge those discussions. With very rare exception, emotion makes for bad policy.”",www.foodnavigator-usa.com,2025-04-11,13,Alliance for Natural Health outlines alternative to elimination of ‘Self-GRAS’ for ingredients,article,0.01379481625,37,109,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/startup-spotlight-strategies-to-drive-reoccurring-consumers/,true,"Reports on a specific business strategy of a startup, which is a factual event.",Local loyalty: The secret ingredient to faster profitability and successful expansion,"To become a profitable business quickly in an industry known for razor thin margins, kid-friendly flavored milk startup Jubilee is focusing on its local fanbase first before expanding regionally on the basis that ‘you can’t rely on constantly acquiring new customers’","Earning consumer loyalty and reoccurring business is foundational to long-term success and profitability, which is why the founder of the better-for-you flavored milk startup Jubilee’s is focusing first on her local market and leveraging digital sales data to plan her expansion strategy.
+
+“I was very inspired by a book called ‘Ramping Your Brand,‘” in which author James Richardson preaches “using your first year as an opportunity to figure out what you need to do to drive recurring customers, because that is really how you become a profitable business. You cannot rely on constantly acquiring new customers – it is going to be too expensive, especially in an industry where the margins already are so thin,” said Ashley Waldman, who founded Jubilee’s Flavored Milk during the pandemic.
+
+She explained the key to driving recurring customers is “to execute locally and regionally, where you can be very close to your product, talk directly to your consumers and use that as a chance to iterate on your packaging, on your formula and your brand statements” before “going out big and national.”
+
+Perfecting product formulation, branding and marketing at the local level on a smaller scale is particularly important for products, like Jubilee’s Flavored Milk, that are novel or trying to break into categories that are saturated or dominated by heritage players.
+
+Unlike most flavored milk that includes upwards of 27 grams of sugar per serving to sweeten its appeal to children, Jubilee’s Chocolate Chip flavored organic whole milk has only 11 grams of total sugar and zero grams of added sugar – a feat made possible by its patent-pending formula that uses fruit and vegetable juices for flavor. The company also offers a Strawberry Shortcake flavor and has plans to launch a Banana Cream Pie flavor later this year.
+
+## Leverage digital sales data to map expansion strategically
+
+Even as Waldman tests her products first in local stores, she also is selling online to generate additional revenue and gather digital data to strategically plan her distribution expansion.
+
+She explained that selling online direct-to-consumer or through digital marketplaces, like Amazon, allow companies to gather consumer reviews, which can be mined with AI to identify potential improvements and where consumers live.
+
+Social media also allows her to build brand awareness through storytelling – not just sales pitches – so that when Jubilee’s launches in a brick and mortar store local fans who know about the brand can be activated to support retail partners.
+
+Based on feedback from local retailers and early adopters, Waldman said she already is finetuning her pricing, messaging and merchandising for brick and mortar versus online.
+
+For example, she determined that consumers at brick-and-mortar stores were more comfortable spending $3.49 on a single carton, rather than $34.99 for a 12-pack. However, selling single-serve beverages online is too expensive, which is why Waldman said she created a three-carton mix-pack to sell online, which improves her unit economics while still feeling accessible to shoppers.
+
+“That is a perfect example of what I was talking about – about learning first before you go big,” Waldman said, adding that she now plans to create a larger multi-pack for brick-and-mortar stores.
+
+She also adjusted her marketing messaging based on consumer feedback online and in-store.
+
+“The big statement I make all the time is it is an easy nutrition for picky eaters. When I am promoting on social media and in my ads, I can put that really big and prominently everywhere. Whereas I do not have that on my packaging,” and instead include it on temporary display units in the store, she said.
+
+By following this playbook, Waldman said she expects to secure a 20% reoccurring customer rate by next year and 30% by the following year. Her long-term goal is a 40% recurring rate, which she says she know “sounds really high,” but which she thinks is feasible by “iterating and making sure that we are addressing all of the pain points that our potential customers would face.”",www.foodnavigator-usa.com,2025-04-03,21,Startup Spotlight: Strategies to drive reoccurring consumers,article,0.01141460278,32,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/us-stockpiles-eu-food-ahead-of-tariffs/,true,Reports on a specific real-world event (tariffs) with news-style reporting,US increases EU food inventories ahead of tariffs,US businesses have increased the amount of EU food and drink in stock ahead of the 20% tariff on April 9,"US president Donald Trump’s ‘custom tariffs’ came into effect on April 9, seeing the EU burdened with a 20% tax on all imports to the country.
+
+The president’s baseline 10% tariff, which has been applied to the UK and other countries, came into effect on April 5.
+
+Companies across Europe have had little time to prepare for the impact, but exporters across the food and agricultural chain, including potato processors, cheese makers, chocolate manufacturers, beer brewers, wine makers and distillers, now know that their exports to the US will face a 20% import tariff.
+
+## US stockpiling tariff-free products
+
+“We see that companies have already anticipated this, such as through increases in inventories in the US,” says senior sector economist Thijs Geijer at European bank ING.
+
+“This gives companies some room to manoeuvre in the short term.”
+
+Some US consumers have also started to buy double and more of certain products in anticipation of the negative effects caused by the tariffs. Some commentators are likening the situation to the Covid-19 pandemic, where shoppers stockpiled.
+
+Products expected to be bought up include coffee, wine, rice, meat and spices. There’s also an expectation consumers in the States will cut back on luxury items.
+
+The move by US businesses to stockpile EU food and drink prior to the enforcement of tariffs was also a reinforced call from the food industry to continue with trade agreements, he added.
+
+“European producers are in a stronger position compared to American competitors in terms of exports of products such as frozen fries to Mexico and pork to China.”
+
+However, the global producers were unsure of the duration and complexity of the tariffs and therefore unable to plan far enough ahead.
+
+“Before taking further steps, companies will want to know what countermeasures the EU and other US trading partners will come up with,” Geijer added.
+
+Though the European Commission will introduce a series of countermeasures in mid-April, aimed at offsetting the US’s 25% steel and aluminium tariffs.
+
+## How will the EU respond to Trump’s tariffs?
+
+These will be followed by additional packages in response to the new 20% tariff that came into play on April 9.
+
+“Some product-specific countermeasures – such as increased tariffs on bourbon – will not cause much economic damage in the EU,“ said Geijer.
+
+“But it will be painful if such a move provokes a reaction from the US, such as in the form of a 200% tariff on EU beverages.”
+
+However, if the EU imposes US soybean tariffs, the main US agri export to the bloc, US farmers will be wounded and will plant less soy this year.
+
+“At the same time, however, it will also hit the European animal feed industry and drive-up feed prices for livestock farmers,” added Geijer.",www.foodnavigator-usa.com,2025-04-08,16,US stockpiles EU food ahead of tariffs,article,0.00856020416,33,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/17/investors-back-purpose-led-snack-startups-for-growth/,true,Reports on a specific topic (investments in snack startups) with factual reporting and quotes.,Why investors are hungry for mission-driven snack startups,Investors are increasingly finding the sweet spot in startups that blend snacking with social and environmental purpose,"Investors are looking beyond flavour and today are betting big on mission-driven bakery and snack startups that do more than fill stomachs. These companies are baking in purpose – be it sustainability, nutrition or social good – and that’s a recipe that investors find irresistible.
+
+Mission-driven brands command higher loyalty, justify premium pricing and often land strategic partnerships or exits. Their strong narratives, clear founder purpose and engaged communities build a moat around their business. And in a category where new brands launch constantly, being mission-first cuts through the noise. Whether it’s saving the planet, fighting hunger or making indulgence inclusive, purpose gives startups an edge investors are keen to scale.
+
+## The business case for doing good
+
+Mission-led startups are gaining ground because they align with consumer values and deliver long-term brand loyalty. A 2023 survey by NielsenIQ revealed 82% of global consumers consider sustainability a key purchase driver, while an FMCG Gurus report found over 70% actively seek out healthier snacks with transparent sourcing. That loyalty is the golden ticket for investors seeking stable growth in a volatile economy.
+
+Investor appetite for purpose-led food businesses shows no sign of waning. As Danielle Chaim and Asaf Eckstein argue in their article for the Oxford Business Law Blog, ‘institutional investors are increasingly willing to cede control rights to trusted venture capitalists and founders in startups that demonstrate a clear mission and vision.’ Their trust-based governance model helps explain why mission-driven snack ventures - often rich in purpose but early in traditional performance metrics - are proving attractive to modern investors.
+
+In 2024, global investment in agrifoodtech startups totalled $12.1 billion, according to AgFunder. While that figure marked a modest decline year-over-year, funding in developing markets surged by 63%, reaching $3.7 billion – signalling a growing emphasis on sustainable, inclusive food ventures. Meanwhile, Dealroom reported Q2 2023 foodtech startup investment reached $3.4 billion, rebounding to pre-pandemic levels and indicating sustained investor confidence in health- and sustainability-oriented innovation.
+
+As Matt Truman, CEO of True Global Ventures, noted in a recent report from Impact on Urban Health, “We believe that investing in healthier challenger brands gives our fund an edge.”
+
+Curt Garner, chief customer and technology officer for Chipotle, echoed a similar sentiment in 2023 when the US-based fast-casual restaurant chain company (that’s a pioneer in promoting ethical sourcing) doubled its Cultivate Next venture fund: “Our decision to double our commitment to our Cultivate Next venture fund is a clear indicator that we are investing in the right companies that we can learn from and utilise to improve the human experience of our restaurant teams, farmers, and suppliers.”
+
+## Brands that walk the talk
+
+In 2025, GoodSAM Foods, a woman-led US startup focused on regeneratively grown chocolate and nuts, raised $9 million in a Series A round led by Beyond Impact with participation from Satori Capital and E²JDJ. Its mission – empowering smallholder farmers in Colombia and Kenya through direct trade and agroforestry – exemplifies how a values-based model can drive meaningful investor interest.
+
+UK-based Wildfarmed, which supplies regeneratively grown wheat to bakeries and snack producers, raised £6 million in late 2024. The round was led by LGT Impact Ventures and included backing from Flour Pot Bakery and chef Andi Oliver to support its expansion across Europe.
+
+San Diego-based Chuza is another standout. In 2024, it won the PepsiCo Greenhouse Accelerator (Juntos Crecemos edition), securing a $100,000 grant and six months of mentorship. Its range of spicy dried fruit snacks celebrates Mexican heritage while meeting the growing demand for culturally authentic, better-for-you snacks. Chuza now retails in more than 500 stores across the US.
+
+And Popcorn for the People – a New Jersey-based startup employing neurodivergent adults to craft gourmet popcorn – continues to scale thanks to fresh support from government grants and impact investors committed to inclusive employment models.
+
+Brands tackling hunger, equity and representation are also resonating with investors. Nunbelievable, which donates a meal for every cookie sold, continues to grow through angel investment and crowdfunding. To date, it has delivered over 1.5 million meals in partnership with hunger relief organisations.These ventures don’t just appeal to values-conscious consumers – they offer compelling narratives that can drive loyalty and market differentiation. And in a competitive retail landscape, that emotional connection can translate into strong sales.
+
+## Accelerators fuelling the mission movement
+
+Programmes like Mondelēz’s CoLab, PepsiCo’s Greenhouse and Warburtons’ Batch Ventures are cultivating the next generation of purpose-led bakery and snack brands. These accelerators provide early-stage companies with mentorship, funding and retail pathways – and offer investors a pipeline of validated, innovation-ready startups.
+
+PepsiCo’s backing of Chuza followed its 2024 Greenhouse cohort, while Mondelēz has invested in several CoLab alumni including allergy-friendly pioneer Hu Kitchen. Warburtons, meanwhile, supports better-for-you snacking ventures like Urban Legend and Rootles (a biscuit brand made from root vegetables) through its Batch Ventures initiative.
+
+These tie-ups are about more than capital – they’re strategic investments in what’s next.
+
+In short: Today’s investors aren’t just backing snacks that sell – they’re betting on brands that stand for something. Mission-driven startups are winning on shelves, in hearts and in boardrooms. Purpose isn’t just good ethics: it’s good business.",www.foodnavigator-usa.com,2025-04-17,7,Investors back purpose-led snack startups for growth,article,0.01287983421,31,110,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/applegate-farms-simplifies-shopping-for-regeneratively-certified-food/,true,Reports on a specific corporate action (Applegate Farms sourcing practices) in a news-like format.,Applegate Farms doubles down on regenerative agriculture as ‘the right thing to do’,All of the natural and organic meat brand’s beef hotdogs are now sourced from farms that practice regenerative agriculture – a move it says simplifies the shopping experience and generates positive impact at scale,"Consumers may say they want more environmentally sustainable food, but market research shows taste, price and health consistently top their purchase priorities, which is why natural and organic meat brand Applegate Farms is taking the onus off shoppers to choose between products that are healthier for planet or healthier for their families and wallets.
+
+A year after debuting the “Do Good Dog” made with regeneratively farmed beef, Applegate has transitioned to using beef from certified regenerative farms for all of its beef hotdogs so that consumers do not have to choose between regenerative, organic and other natural offerings at shelf.
+
+“When we launched the Do Good Dog, we made consumers choose between regenerative, natural and organic hot dogs,” in part because at the time there was insufficient supply of certified regenerative beef, said Applegate President Joseph O’Connor.
+
+But, he added, “we quickly realized that was a mistake.”
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting https://www.foodnavigator-usa.com/Info/Why-register/
+
+Senior Director of Mission and Advocacy Carolyn Gahn explained when consumers learned about the Do Good Dog “they were super interested,” but some still wanted the organic certification and others wanted the price point of the company’s other natural offerings.
+
+“We realized asking them to make the choice was hard to do. And we realized that we are truly trying to have an impact then we just need to source regenerative and integrate it into our everyday beef hot dogs, so consumers do not have to make a choice. They just buy the product they know and love and now it is from certified regenerative farmland,” Gahn added.
+
+Just as Applegate did not want consumers to choose between regenerative and organic hot dogs, it did not want them to choose a product based on price. As such, even though sourcing all regenerative beef is more expensive for the company, it did not change its prices.
+
+“We just said, this was the right thing to do,” O’Connor said.
+
+He explained he was “blown away” by the impact of regenerative agriculture on the farms and animals of the partners who practice it, and that Applegate wanted to use its size and scale to further that positive impact without passing the added cost on to consumers.
+
+“If we truly are going to make a change, we realized we need to put our money where our mouth is and just transition our supply chain and bring that to consumers,” Gahn added.
+
+## Longer range planning and bigger commitments helped speed transition
+
+To make this possible, the company needed to quickly scale its supply of certified regenerative beef, which it was able to do ahead of its original deadline by working with its existing partners.
+
+When the company unveiled the Do Good Dog it declared its intention to source beef for all its hot dogs from certified regenerative farmland by the end of 2025. But within months of the new year, Applegate met its goal and now counts 10.8 million certified regenerative acres in its supply chain – a “huge transformation” from the 260,000 certified regenerative acres in its supply chain in 2021, Gahn said.
+
+“The goal from the beginning was to work with our longstanding partners and suppliers to transition their supply to regenerative agriculture rather than going out and shopping for all new suppliers. It has been a slow process – it takes three years to become certified organic and then the extra mile to go regenerative. But now we have completed that transition and, as we grow, our supply chain will evolve and will continue to onboard new regenerative farms into that network,” she explained.
+
+Applegate was able to transition its suppliers to regenerative agriculture practices ahead of schedule in part because it began planning longer range and making bigger commitments to ensure it would have the supply it needs, added O’Connor.
+
+## Simple messaging better resonates with consumers
+
+The Do Good Dog pilot also allowed Applegate to test messaging around regenerative agriculture to find phrases and explanations that resonated with consumers.
+
+“Regenerative agriculture is not a familiar term to most consumers, and initially when we came out with the Do Good Dog we tried to tell the whole story. My personal take at the time was it was too much. There was an overload of information. So, now we are just trying to simplify the messaging to say, ‘If you purchase this item you are contributing to enriched soil, water retention and, eventually, when all the data supports it, we could possibly talk about carbon sequestration. But we think if we simplify our messaging, we will reach consumers more,” said O’Connor.
+
+This summer, Applegate will turbocharge its consumer education around regenerative agriculture with a campaign focused on its beef hotdogs and grilling season, which will include social media posts and other activations, he added.
+
+## Do regenerative agriculture practices produce healthier food?
+
+As the company promotes adoption of regenerative agriculture, it also supports research into potential health benefits for people of the practice.
+
+“We are not making heath claims with it yet, but we are collecting data with partners across the industry” to test the nutrient density of raw beef from cattle raised with regenerative agriculture practices versus those from conventionally raised cattle, Gahn said.
+
+“We are also in the middle of a human health trail study that is with the Hormel Institute that is measuring human health biomarkers when participants consume a diet of grass fed regenerative, organic beef versus conventional. And that information will be really useful to us to understand the human health benefits and then where to invest further to gather more data on human health outcomes with the regenerative agriculture diet,” she added.
+
+While Applegate started sourcing beef from farms that practice regenerative agriculture, it plans eventually to source other species from farms that practice regenerative agriculture so that it can one day launch pork and poultry products that support these planetary benefits, said Gahn.",www.foodnavigator-usa.com,2025-04-22,2,Applegate Farms simplifies shopping for regeneratively certified food,article,0.01534201941,40,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/onego-bios-bioidentical-egg-white-protein-could-ease-supply-strain-from-avian-flu/,true,Reports on a specific event (Onego Bio's milestones) in a news-like format.,Onego Bio clears major milestones to bring bioidentical egg white protein to US,"With the price of eggs skyrocketing, many CPG companies are scrambling for alternatives and while plant-based options have their pros they also may fall flat in bakery and other applications that rely on eggs for lift and stability – which is where Onego Bio’s nature identical ovalbumin egg white protein can help","The Finish-US company is quickly scaling production of its Bioalbumen egg protein powder made via precision fermentation with the recent acquisition of a flagship protein manufacturing facility and a “no questions” letter from FDA anticipated in the coming months for the ingredient’s formal GRAS notification.
+
+The urgency of these milestones are underscored by the inconsistent supply for eggs, due in part to a particularly lethal strain of avian flu ravishing US flocks, but also a lag in the conversion to cage-free production ahead of looming deadlines. At the same time, consumer demand for eggs as a source of lean protein is rising alongside a boom in GLP-1 use. This is pushing companies that do not need whole eggs, such as bakeries that rely primarily on egg whites for functional properties, to explore other options – including alternative ingredients like Onego Bio’s Bioalbumen.
+
+“Most of the companies are looking for long-term solutions” to the cyclical supply squeeze caused by avian flu outbreaks, and “that is where Onego Bio steps in. We believe this is a … permanent solution in the space where we can basically decouple one of the most important food proteins from the animal source,” Paavo Salminen, chief business development officer at Onego Bio, explained at Future Food-Tech in San Francisco.
+
+He explained that Onego Bio’s Bioalbumen has an amino acid sequence that is bioidentical to ovalbumin, the main protein in egg white, and is made via precision fermentation with the microorganism Trichoderma reesei, which is a filamentous fungus that was discovered during World War II and has been used extensively in the enzyme industry.
+
+### Fermentation in focus at Future Food Tech Chicago
+
+Interested in learning more about how fermentation is creating the next generation of proteins, fats and high-value ingredients?
+
+Join Onego Bio CEO Maija Itkonen who will speak with Alwyn Capital General Partner Heather Coutney on June 2 about which fermentations methods - gas, biomass or precision - are leading the market and how they differ in process and performance. They also will discuss:
+
+- What range of proteins and high-value ingredients are being created as the fermentation sector matures, and how are companies enhancing unit economics and diversifying revenue streams?
+- How are larger corporates integrating fermentation technologies into R&D, and what do they see as the future of fermentation?
+- What scaling milestones are being achieved with recent governmental funding and support, and how will initiatives and biomanufacturing hubs drive further growth?
+- How are enabling technologies mitigating production risks and improving downstream bioprocessing efficiency?
+
+Learn more about the event and register to attend today.
+
+At Future Food Tech in San Francisco, Onego Bio demonstrated Bioalbumen’s functional ability to foam, gel, bind and emulsify just like egg whites from animals by making extra fluffy pancakes for attendees to try.
+
+The ingredient comes as a protein powder that is very concentrated – with one kilogram equivalent to 277 egg whites. The powder can easily be integrated into products and qualifies as “clean label,” unlike other alternatives, because it is listed in the ingredient list as egg white protein.
+
+## Onego prepares to open flagship manufacturing facility
+
+To help meet demand for its egg white protein, Onego Bio recently acquired a 25.9 acre innovation campus in Wisconsin that will become its flagship egg protein manufacturing facility.
+
+Salminen explained that the acquisition represents a “homecoming” for the company’s co-founder and CTO Christopher Landowski, who is a world-renowned scientist and was born in Wisconsin.
+
+While the facility comes online, Onego will continue to work with large scale co-manufactures to provide samples to clients and expand its commercial quantities.
+
+## Onego Bio expects GRAS ‘no questions’ letter from FDA soon
+
+The acquisition of the facility in Wisconsin follows Onego Bio’s formal submission late last year of a GRAS notification to FDA for its Bioalbumen.
+
+While notifying FDA of an ingredient’s GRAS status is not mandatory, Salminen said Onego Bio is going the extra mile because it believes in food safety and integrity.
+
+“We are super proud to prove how we can provide a safe solution to consumers in the US,” he said, noting that the company plans to take a similar approach to other markets in the future.
+
+To support the company’s planned growth, Salminen said, Onego Bio is preparing a series B fundraising round for later this summer, which will build on a $15.2 million funding infusion from the European Innovation Council announced last July and a $40 million series A round in April 2024.
+
+**Video production and editing by Caroline Rude.**",www.foodnavigator-usa.com,2025-04-22,2,Onego Bio's bioidentical egg white protein could ease supply strain from avian flu,article,0.01263048556,35,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/food-tech-startup-cellx-launches-in-the-us/,true,Reports on a specific event (CellX's US launch and GRAS status) with news-style reporting,"Food-tech startup CellX uproots to US, self-affirms GRAS status and launches mushroom jerky brand Mourish","CellX is using an asset-light model to cost-efficiently scale production and launch a CPG brand, demonstrating the potential of its morel mushroom mycelium. ","Food tech company CellX is growing beyond its Chinese roots, announcing it self-affirmed the GRAS status of its preparation of morel mushroom mycelium and launching a jerky brand Mourish to demonstrate the ingredient’s potential.
+
+Founded in 2020 in China, CellX started using morel mushroom mycelium – derived from biomass fermentation – as scaffolding for cell-cultivated meat, company CEO and Founder Ziliang Yang explained. CellX’s biotech-derived morel mushroom mycelium contains 50% protein and 25% fiber and vitamin B, iron and zinc, the company stated.
+
+Several years into working on cell-cultivated meat, Yang realized that mycelium could stand alone as a nutritious and sustainable protein source and expanded the company’s mission to produce mycelium.
+
+“We were super curious, so we tried the mycelium, and it tasted so good. We were also amazed by how quickly it grows, its efficiency and its nutrient profile,” Yang elaborated. “That is when we started to incubate a program within our company to work on mycelium.”
+
+## CellX pivots to an asset-light business model and the US
+
+As part of its expansion into the US, CellX moved its headquarters from Shanghai to San Francisco with the help of $20 million in funding from venture capital firms, including Asia Pacific-based Better Bite and Beijing-based ZhenFund. Currently, CellX operates 12,000 liters of production capacity and is expanding to 30,000 liters, Yang explained.
+
+CellX initially launched a pilot plant to produce cell-cultivated in Shanghai, but then the company “switched to a more asset-light approach.” The food tech company tapped into spare biomanufacturing capacity in Asia, instead of building facilities to scale production, which provided capital expenditure (CapEx) benefits, he added.
+
+“We work with some of the best fermentation co-manufacturers in the world. They already have been doing this for the past 20 years. So, they have really good quality control. They are experts in scaling up. They are experts in production. This way allows us to move faster to market and allow us to do that with much less CapEx,” Yang elaborated.
+
+## To brand or not to brand?
+
+Food tech companies have several routes to market, including being a pure-play ingredient supplier like animal-free egg maker Onego Bio or focusing on a retail offering like US mycelium meat company Meati.
+
+CellX is traversing a similar path as fellow food-tech companies like Equii and Oobli, which offer both branded products and ingredients through a business-to-business (B2B) channel.
+
+Over the next several years, CellX will grow Mourish jerky brand, which is currently available through a direct-to-consumer website and later this year in retail. Beyond that, the food-tech company plans to move into the B2B ingredient space, he added.
+
+“The long-term goal is to be a B2B supplier because that is the best way to achieve our mission of creating a more sustainable and compassionate world,” Yang emphasized.
+
+CellX’s priority is to start generating revenues – first through Mourish and then B2B sales – as the food tech company inches towards profitability, Yang explained.
+
+“Our priority is to grow our existing business and bring in revenue through the Mourish brand, through B2B ingredient sales and through licensing of our technology. And the goal is to break even without external capital. So, that is our No. 1 goal now,” he elaborated.",www.foodnavigator-usa.com,2025-04-03,21,Food-tech startup CellX launches in the US,article,0.01055295848,30,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/16/seattle-chocolate-rebrands-as-maeve-to-expand-appeal-beyond-its-hometown/,true,Reports on a specific corporate action (rebranding) with news-style reporting,Dropping regional reference in branding opens distribution doors and expands appeal of chocolate beyond its hometown,Seattle Chocolate is now Maeve – a rebranding decision debuted at Natural Product Expo West which reflects the limitations of regional references in names and better speaks to the company’s broader values,"For 30 years, Seattle Chocolate has offered ethically sourced, imaginatively flavored and whimsically wrapped bars and truffles that consumers can feel just as good about buying as they do unwrapping and eating – and while the company’s core values and high quality are not changing, its branding is.
+
+The Seattle Chocolate Company’s eponymous brand has a bold and joyful new look and name – Maeve – inspired by an Irish warrior queen that the founder says better represents the woman owned businesses’ fearless approach to chocolate.
+
+The new name and look also will allow the brand to expand beyond its hometown region into new markets and appeal to a broader base of fun-seeking but socially-conscious consumers by better highlighting the full scope of the company’s values, according to Seattle Chocolate CEO Jean Thompson and Brand Manager Ellie Thompson.
+
+“Seattle Chocolate has been around for a long time and has very steady growth and a really loyal following in the Pacific Northwest, but we found that no matter how hard we tried to get into different retailers across the country, we would run into sell-through problems because” Seattle was not necessarily known for chocolate, Jean Thompson said. “So, we knew we needed to come up with a new brand that was non-regionally named.”
+
+The new branding also better represents the company’s ideals with call outs about how it is carbon neutral, donates 10% of net profits to farmer, has sustainable packaging and is women-owned.
+
+While the reasons for the brand are serious, the new look is not. Rather, Ellie Thompson explains that it focuses on fun and whimsy.
+
+“Consumers do not want to be preached at. They want to have all the substance and depth, but they want to still enjoy chocolate. It is a very emotional food that you eat when you are happy or you are sad, and we wanted to acknowledge that experience. So, the font of all our bars are really fun, maximalist escapism, high-fantasy that we know our audience of Gen Z and millennial women love,” she explained.
+
+At the same time, the back and inside of the packaging provides additional information for those who want it.
+
+“In our ideal world, the bars catch their eyes on shelf and then they become loyal fans over time as they read about the depth side,” Ellie Thompson added.
+
+## Maeve celebrates women
+
+The brand’s new name – Maeve – pays tribute to a first century Irish warrior queen who Jean Thompson said represents everything the company has fought for in the past three decades, including supporting women on cocoa farms, in the corporate world or as they fully embrace all planned and unexpected events that happen in life and the emotions they bring.
+
+Maeve “was a first century Irish warrior queen, but also is often depicted as a goddess, and she is a real character. She actually believed that women should fight for what they believe in,” and “are equal,” which Seattle Chocolate Co. also believes and advocates for within the communities where it sources its cocoa, explained Jean Thompson.
+
+For example, 10% of the company’s net profits support programs for female farmers, widows and children. The company also works with a non-governmental organization in Ghana to offer loans to farmers.
+
+“We also liked Maeve because it sounded feminine, like a woman’s name, and we wanted people to know that this is a bunch of women bringing this product to you,” added Ellie Thompson.
+
+## High quality ingredients remain top priority
+
+While a lot is changing with the rebranding of Maeve, much of what consumers love about Seattle Chocolate will remain the same.
+
+“We have been on this continuous improvement plan since three years ago. We went carbon neutral and we are constantly trying to recycle more and do all the right things,” said Jean Thompson. But, she added, “who we are, what we stand for, this continuous improvement commitment is not changing at all.”
+
+This includes the company’s commitment to “rigorous standards for sourcing ingredients,” including using all natural flavors and colors, non-alkalized cocoa and non-GMO ingredients, added Ellie Thompson.
+
+The flavors, texture and overall eating experience also will stay the same, she added, noting the truffle centers of Maeve’s three-layer bars are the company’s “biggest differentiator.”
+
+She notes: “A lot of the actual chocolate itself is the exact same as before, just in a new outfit, if you will.”
+
+**– Videography, editing and production by Caroline Rude**",www.foodnavigator-usa.com,2025-04-16,8,Seattle Chocolate rebrands as Maeve to expand appeal beyond its hometown,article,0.01173100625,35,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/bobos-and-tasty-bites-rebrands-highlight-larger-shift-to-clean-label-and-convenience/,true,"Reports on specific rebranding efforts by companies at Expo West, a real-world event, with a focus on industry trends.","Trendspotting: Rebrands rule Expo West with focus on clean label, convenience and accessibility",A plethora of brands are unveiling new looks after years of innovation stagnation in which many companies held off debuting new products as they navigated supply chain challenges and a constricting economy in which cash-strapped consumers were less willing to try something new.,"A plethora of brands are unveiling new looks after years of innovation stagnation in which many companies held off debuting new products as they navigated supply chain challenges and a constricting economy in which cash-strapped consumers were less willing to try something new.
+
+By investing in new branding, companies could reinvigorate consumer engagement without becoming bogged down in potential sourcing challenges or proving a concept by asking temporarily risk-adverse shoppers to try something new.
+
+Among the rebrands revealed at Expo West, were new looks, streamlined messaging and repositioned products by the Indian meal company Tasty Bite and baked snacks business Bobo’s.
+
+Both businesses lean into subtle shifts in word choice that they say will make their products more accessible and better communicate their implicit value as convenient meal solutions with clean labels. They also focus on clean label ingredients and how products check multiple dietary requirements and goals. Finally, new packaging will help the products standout on shelf.
+
+## Word play: Small changes have outsized impact
+
+By changing oat to oatmeal and chana to chickpea, Bobo’s and Tasty Bite say they can expand the appetite appeal of their products to reach a wider audience.
+
+“We know consumers want global flavors. We know they are interested in global flavors. We also know that they can be intimidated by global flavors. The naming conventions also might be confusing. They might not understand the names of some of the ingredients,” said Rebecca Teichman, VP of marketing at Tasty Bite.
+
+“We are on a journey to figure out exactly the right way to communicate with US shoppers. We have started to take steps in our naming convention. So, a chickpea in India would be called chana. So, chana masala is a very common dish, but by calling it chickpea masala the US consumer more easily understands what it is. They know what chickpeas are and feel more comfortable. So, using the Americanized word for the ingredient is helpful” in making ready-to-eat, authentic Indian dishes more accessible, she said.
+
+Likewise, Bobo’s, is changing the name of its flagship oat bars to oatmeal bars to highlight the product’s “satiation benefit,” Bobo’s CEO T.J. McIntyre said.
+
+“This is the first time we are leaning into the caloric load of a Bobo’s bar. It is 3 ounces, and it is over 300 calories. And while other food products may be shying away from that, we are realizing that a lot of people consider 300 calories or 360 calories to be a light calorie breakfast and our oatmeal bars are convenient meal replacements,” he explained. “It is like a bowl of oatmeal to go.”
+
+This differentiates the products from competitors that are promoted as standalone snacks or showcased as part of a meal with a smoothie, yogurt or piece of fruit.
+
+Just as Bobo’s subtle word choice better conveys the oatmeal bars’ convenience, Tasty Bite also highlights its convenience on pack with callouts that the pouches are “ready in 90 seconds,” an attribute that Teichman said is “absolutely on trend.”
+
+## Call outs highlight clean label ingredients
+
+Both brands also are calling out on packaging the quality of their ingredients – a move that comes as more consumers worry about food safety, nutrient density and clean labels.
+
+For example, the new packaging for Bobo’s oatmeal bars highlights the Purity Protocol-certified oats that are gluten-free and calls out ‘vegan’ prominently.
+
+“We have a ton of hardcore consumers of Bobo’s that have autoimmune issues, celiac disease, gluten allergy, Crohn’s disease. When they discover Bobo’s – especially with the tastiness we bring – they become very loyal. So, we include a callout on pack that the products are gluten free” and naming the specific oats adds another layer of reassurance, McIntyre said.
+
+Likewise, he said, “vegan is probably our most important callout. It is a commitment that we came and we are adored by vegans.”
+
+Tasty Bite’s products also are plant-based, which it communicates through tweaks to conventional name, such as its new butter chickpea and vegetables shelf stable meal, which is a plant-based riff on the popular butter chicken. It also includes a ‘made with plants’ icon on the front of pack.
+
+Tasty Bite also highlights its “clean label” through callouts on the front that the products are free from artificial colors, flavors and preservatives and “all natural.” The ingredient decks show the products are made from “all real food,” Teichman said.
+
+She explained the products’ clean labels are possible, even though they are shelf stable, in part because the company uses retort thermal processing, which allows the company to cook the food in kettles in a traditional manner than then process them in a high heat environment so the nutrition and macro nutrients are preserved but “anything that could cause a problem is killed.”
+
+### Want to know more about how the clean label trend is evolving?
+
+Learn how other brands are meeting evolving consumer demand for clean label products by registering for FoodNavigator-USA’s free webinar April 16 – **Clean Label 2.0: Soothing safety concerns and navigating state bans**. Executives with Serenity Kids and Alta Fresh Foods will share business strategies centered on clean label, while Mintel’s director of food science and a partner with Perkins Coie share details on the evolving regulator, legislative and consumer landscape surrounding clean label expectations. Learn more and register today.
+
+Tasty Bite further reassures consumers who may be hesitant to try its shelf stable meals and simmer sauces with easy-to-understand iconography that communicates a product’s spice level with one to three flames.
+
+## Smaller packaging better dominates shelves
+
+As part of Bobo’s ongoing rebranding, it is rolling out a reconfigured caddy for its 12-count boxes.
+
+Bobo’s used to have the “tallest caddy in the set,” which may sound like a way to standout on shelf but actually placed the brand at a disadvantage because fewer facings fit in its allotted space. The company lowered the height of the caddy by stacking the bars three high and four deep instead of four high and three deep. This allows it to stack two caddies on the shelf where one used to be.
+
+The shorter box is also easier for consumers to grab with one hand, sad McIntyre.
+
+“Our caddies were so big before you literally had to grab it with two hands, and that is an obstacle to buying a full caddy. Whereas now consumers can just grab it with one hand and throw it in the car. We know that this is going to merchandise better, and we are going to sell more caddies and that is a great way to boost velocities,” he said.
+
+Bobo’s new look for its oatmeal bar is just the beginning. It will continue to unveil new packaging for its other products throughout the year.",www.foodnavigator-usa.com,2025-04-11,13,Bobo's and Tasty Bite's rebrands highlight larger shift to clean label and convenience,article,0.01533727361,41,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/23/grocery-stores-do-not-share-windfall-of-rebounding-retail-sales/,true,Reports on a specific real-world event (retail sales data) with news-style reporting,Rebounding retail sales may not be good news for grocery stores and national food brands,"A recent rebound in retail sales did not extent to grocery items but rather concentrated on high ticket categories likely to be disproportionately impacted by tariffs, which suggests the better-than-expected uptick reported by the US Census Department of Commerce may be rooted in consumer uncertainty rather than confidence about the economy, suggest experts ","In March, seasonally adjusted US retail and food service spending in the US increased 1.4% to $734.9 billion from February – slightly ahead of consensus forecasts – and up 4.6% year-over-year on an unadjusted basis, the Census Bureau announced last week. This builds on a 0.2% month-over-month and 3.5% year-over-year increase in February.
+
+However, the increase was uneven across segments, with sales at motor vehicle and parts dealers leading the way alongside furniture and home furnishing stores, both of which rose 4.9% in the past three months over the same period from 2024. The sales increase at food and beverage stores, however, was much lower – increasing only 1.9%, including 2.2% at grocery stores, for the same period.
+
+## What does spending say about consumer confidence?
+
+Consumers’ decisions on where to invest likely reflect anxiety about potential tariffs and an early effort to buy items that they fear may become scarce or more expensive should tariffs go into effect, according to consumer behavior expert Chip West, who also is the director of category strategy at RR Donnelley.
+
+“Anticipating potential supply chain disruptions, many consumers made preemptive purchases – including automobiles – and took advantage of March deals to stock up on items they feared might soon become scarce or more expensive,” he explained.
+
+Grocery sales may have held steady in part because the full extent of the Trump administration’s tariff strategy was unclear when the data was released.
+
+The Census Bureau data was released after the Trump administration announced tariffs on China, Canada and Mexico in February but before “liberation day” on which the president announced a minimum 10% tariff on all US trading partners and sweeping reciprocal tariffs on dozens of countries.
+
+While many of the tariffs have been suspended temporarily, other tariff announcements underscore the fluidity of the landscape, which is tempered a bit by tax refunds, lower energy costs and “solid growth in income,” National Retail Federation Chief Economist Jack Kleinhenz said in a statement.
+
+Despite a few positive economic indicators, he added, “there is no question that the consumer is not feeling great given the confusion of policy announcements from Washington. On-again, off-again rising tariffs and resulting turmoil in the stock market and world economy are clearly impacting consumer concerns about higher prices and future consumer spending growth.”
+
+## Consumers stockpile some items while simultaneously seeking deals for others
+
+In response, some consumers are stockpiling products, while others are looking for deals.
+
+According to a survey conducted for NRF in March, 46% of consumers stocked up on appliances, clothing and other items because they are worried tariffs will trigger higher prices.
+
+At the same time, West said he expects consumers to become more cautious – especially about their household spending, which includes their grocery budgets.
+
+“While the extent of potential supply disruptions remains uncertain, retailers have a chance to learn from recent history. Expect consumers to sharpen their value-seeking behaviors— driven by the need to find the right item, at the right price, at the right time,” he said.
+
+He added, “Consumers are already turning to a variety of savings options to support current purchases. Retailers that stocked up on near-record import inventories are well-positioned to attract shoppers looking to buy now, amid fears of rising costs or limited availability. With smart, creative promotions, retailers can deepen loyalty and engage new customers.”
+
+## Private label gains importance
+
+Within grocery, West said he expects fluctuating prices will “continue fueling an even more heightened interest in private-label options.”
+
+In addition to elevating private label offerings, grocers can attract value-seeking consumers by offering incentives, such as holiday sales or promotions tied to loyalty programs, he said.",www.foodnavigator-usa.com,2025-04-23,1,Grocery stores do not share windfall of rebounding retail sales,article,0.0111386424,31,111,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/brodo-broth-companys-transition-from-restaurant-to-cpg/,true,Reports on a specific event (Brodo Broth Company's transition) in a news-like format,Broth without compromise: Turning a restaurant staple into CPG,"James Beard Award-winning chef Marco Canora launched Brodo Broth Company in 2014 as a strategic response to a 65% rent hike at his New York City restaurant Hearth, turning a takeout “broth window” into a CPG brand that defied conventional manufacturing methods.","James Beard Award-winning chef Marco Canora launched Brodo Broth Company in 2014 as a strategic response to a 65% rent hike at his New York City restaurant Hearth, turning a takeout “broth window” into a CPG brand that defied conventional manufacturing methods as the chef intended to “reinvent broth in the commercialized CPG space,” he said.
+
+## ‘There are so many tradeoffs that happen’
+
+Sipping broth’s popularity coinciding with health trends, including the paleo diet in 2014, drove Canora to explore commercial broth production made with quality ingredients. Yet, he quickly learned that “commercialized food is not made the way I make food. There are so may tradeoffs that happen.”
+
+One of these “tradeoffs” is that products are “baked” into existing operating models that prioritize efficiency over quality, he said.
+
+When Canora approached his first co-packer a decade ago, he emphasized the “many hours” of cooking bones and vegetables, which was met with resistance.
+
+“He basically showed me the door,” Canora added.
+
+According to Canora, packaged broth is made only a few ways, either purchasing a frozen block of concentrated broth and shaving it with an ice shaver that is dissolved in water before packaging, or buying the broth in paste form and “turning it into your own” with additional seasonings.
+
+Yet, Canora insisted on his artisanal approach of cooking broth, which was still “a long, hard, expensive road,” and Brodo’s Broth achieved commercial production “the way I make it in my basement and my restaurant,” he said.
+
+With persistence, a proof of concept displayed by the broth window, the restaurant’s national acclaim, and his book ‘Brodo: A Broth Book in 2015,’ Canora landed a co-packer that aligned with his vision of developing a broth.
+
+## Transitioning from retail to CPG
+
+Brodo started out with five retail stores in New York City before the COVID-19 pandemic “slapped us in the face,” and the brand transitioned into a direct-to-consumer model and an Amazon presence, Canora explained. However, the insights Canora learned from the shops helped him shape the brand’s flavor lineup.
+
+Turning to a direct-to-consumer model had its challenges. Initially, Brodo started out as a frozen product in a 32-ounce tub, which downsized to 22-ounces and finally an 8-ounce pouch, which was difficult to do as a DTC product, Canora explained.
+
+“It was so hard at DTC to do frozen, but every level you can imagine, like the learnings around packaging and expansion through frozen” and the cost of insulation for shipping, which culminated into its final format of an 8-ounce shelf-stable pouch in six-pack boxes, he said.
+
+“That really unlocked our DTC because now everything was smaller, more durable. They packed out nicer. They were easier for the end user. So, there were so many benefits to getting the pouch that we are in today, and little to no tradeoffs,” Canora said.",www.foodnavigator-usa.com,2025-04-08,16,Brodo Broth Company’s transition from restaurant to CPG,article,0.01009699519,29,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/18/sweet-protein-producer-oobli-ramps-up-b2b-strategy-with-partnerships/,true,Reports on a specific event (Oobli's B2B strategy and partnerships) in a news-like format.,Sweet protein producer Oobli ramps up B2B strategy with partnerships,"Sweet protein manufacturer Oobli is scaling its operations, strengthening its partner network and preparing for multiple product launches enabled by its proprietary sweet protein technology.","Sweet protein manufacturer Oobli is scaling its operations, strengthening its partner network and preparing for multiple product launches enabled by its proprietary sweet protein technology.
+
+“2025 is a big year for Oobli. We are very excited,” said Oobli’s CEO Ali Wing. “I would say it is coming off a very big 2024 for us in getting a ‘no questions’ letter and sort of being ready to have commercial scale” with major partners.
+
+A key part of that scale-up is Oobli’s newly announced partnership global food ingredient provider Ingredion. The collaboration is a critical move to bring sweet proteins into the mainstream and make them accessible through established food systems, Wing explained.
+
+“We spent a lot of time working with partners, like Ingredion, and we are super excited about them as one of our big first announcements,” she said. “What I am most excited about is us coming forward with this, with Ingredion, and saying, ‘All right, now we are actually going to show up together.’”
+
+The partnership allows Oobli’s sweet proteins to be integrated into real-world food applications – some of which debuted at Future Food-Tech San Francisco, including boba teas and matcha pop-tarts sweetened with sweet protein and stevia.
+
+“You are going to get to taste for the first time, not just sweet protein and stevia combined sweetening products, but across their portfolio,” Wing said. “It really is just a big extension for us on distribution and sales and size.”
+
+### Future Food-Tech Chicago explores sustainable proteins and ingredients June 2-3, 2025
+
+**Future Food-Tech Chicago** is where breakthrough innovators unite with global food corporates, investors, ingredient providers, manufacturers and policy makers to forge partnerships, bridge supply gaps and discover the next generation of sustainable proteins and ingredients.
+
+Check out the **agenda **here and **register **here for **early-bird access** through April 24.
+
+## Positioning sweet proteins as part of the sweetener system
+
+Rather than displacing existing sugar alternatives, Oobli sees sweet proteins as an addition to modern sweetener systems. Wing noted that the company’s goal is to integrate its ingredient technology into what is already working for manufacturers – offering more flexibility rather than prescribing a single solution.
+
+“We are really trying to be a part of everybody’s sweetener system,” she said. “I don’t need to tell you which sweetener to love or not love. I just know that protein sweetening more of sweeteners is going to be good for everybody.”
+
+## Texture and application: Letting partners take the lead
+
+While Oobli’s core innovation is in sweetness, Wing highlighted Ingredion’s complementary expertise in texture and formulation.
+
+“Ingredion is so well known for their texture capabilities,” she said. “What you will see is what they are already doing – there are certain things they can do more of, differently, solve certain problems by adding sweet proteins for their customers.”
+
+Wing acknowledged that sweet proteins do not replicate sugar’s functional roles, such as bulking or mouthfeel. That is where Oobli’s partners come in.
+
+“Sweet proteins really replace sweetness. We do not play much of a role when you pull out sugar, what you are doing for bulking or texture,” she said. “There is an incredible power in what sweet proteins can do to kind of open up what else you can do with the other applications.”
+
+## Advice to food-tech startups: Understand the big players
+
+As more companies in fermentation and food tech aim to commercialize, Wing advised they understand the economics and priorities of larger players.
+
+Oobli is taking a different route with precision fermentation. Most companies in the space use the technology to target dairy and meat proteins. Oobli, by contrast, uses precision fermentation to produce scalable and affordable sweet proteins – a significant feat in a landscape where companies often struggle to secure the infrastructure, equipment and capital needed to scale their ingredient.
+
+“One of the advantages we have is by bringing sweet proteins – we are going after sweetener sugar reduction or sweetener systems – we work with plant-based proteins that are 2,000 times sweeter,” she said. “So, I can get to some of the cost and margin and COGS efficiencies that the big guys need earlier than some of my peers that are trying to do it in meat and dairy.”
+
+She stressed the importance of understanding how large CPGs operate.
+
+“Big companies have a list of needs just like you do,” she said. “Understand what they are. They are not different because they are talking to you or anybody else. The more you can understand that and figure out how can your technology be a part of that, the more you can make it easier for them to find the partnership.”
+
+Wing also emphasized a mindset of collaboration over disruption.
+
+“This will be an ‘and’ strategy. Whatever you are doing, you will need partners,” she said. “So approach it all as not a ‘what I do means everything else is bad,’ but more, ‘what I do hopefully can help unlock some of what we are trying to get at.’”
+
+## Looking ahead: products and normalizing sweet proteins
+
+With its technology in place and partners lined up, Oobli expects in 2025 to bring a wave of sweet protein-enhanced products to market.
+
+“In the next couple quarters, you are going to see a handful, if not a half a dozen, companies that come to market with products that are protein sweetened,” Wing said. “That will be across multiple categories.”
+
+Among the anticipated launches are products from baked goods company Grupo Bimbo. While Wing left the launch timing for Bimbo to announce, she confirmed that Oobli’s proteins will appear in baked goods, sports nutrition, snacks and other categories this year.
+
+In addition to Ingredion and Grupo Bimbo, Oobli plans to expand its partner network further in 2025.
+
+“You will see us work with a lot of different people, because our goal really is to make proteins accessible,” she said. “Almost nobody in our populations today is overeating protein, and almost all are under eating protein and overeating sweets. So, the more that we can bring protein to any combination of sweetener systems ... the more we can help bring that balance back into order.”
+
+Ultimately, Oobli’s mission is to normalize sweet proteins as part of the broader conversation around sweetness and nutrition.
+
+“You will see sweet protein starting to be normal lexicon for a lot of companies as they are thinking about sweeteners,” Wing added.
+
+**Video production and editing by Caroline Rude.**",www.foodnavigator-usa.com,2025-04-18,6,Sweet protein producer Oobli ramps up B2B strategy with partnerships,article,0.01391617201,46,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/coca-cola-under-fire-for-ocean-plastics/,true,Reports on a specific event (Coca-Cola's plastic use) with factual reporting and quotes.,Complex challenges: Coca-Cola’s plastic footprint continues to grow,"Coca-Cola’s plastic use continues to grow - despite a clear opportunity to change, says international ocean advocacy organisation Oceana.","Coca-Cola’s plastic use is set to rise nearly 40% between 2018 and 2030, according to Oceana. And what’s more, the soft drink giant has walked away from the opportunity to use alternative packaging formats and stuck with plastic, claims the organization.
+
+Oceana’s estimates The Coca-Cola Company’s plastic use is set to exceed 4.1 million metric tons (9.1 billion pounds) per year by 2030 if the company does not change its practices. And 602,000 metric tons of that is expected to enter the world’s waterways and oceans per year. That amount of plastic could fill the stomachs of more than 18 million blue whales.
+
+That’s not all. Coca-Cola’s portfolio currently uses around 10.2% reusable packaging. If the company was to boost that to 26.4% reusable packaging by 2030, the company could ‘bend its plastic curve’ and actually reduce its annual plastic use.
+
+But Coca-Cola communicated in December it had walked away from its goal to make 25% of its packaging reusable (Instead, its placed more use on recycled content and collecting single-use bottles for recycling).
+
+## It’s not that simple, says Coca-Cola
+
+In 2022, Coca-Cola made an announcement. It was going to ensure that at least 25% of its beverages sold globally would be sold in refillable or returnable packaging by 2030, upping this from the 16% at the time.
+
+But in December, it published its revised environmental goals, where it highlighted the ‘complex challenges’ involved with sustainability.
+
+Here, it ‘quietly dropped’ its previously stated 25% reusable packaging target. Its goals are now to use 35% to 40% recycled material in primary packaging (whether plastic, glass or aluminum), including increasing recycled plastic use to 30% to 35% globally.
+
+It also wants to ensure 70% to 75% of bottles and cans it produces are collected (or the equivalent number to this).
+
+Coca-Cola’s packaging spans glass bottles, plastic bottles, aluminum cans and refillable packaging, a spokesperson told us.
+
+“Our efforts are focused on using more recycled material in our primary packaging and supporting collection rates, both of which require enabling policies and the growth of collection infrastructure,” the spokesperson said.
+
+“Along with our bottling partners and suppliers, we have invested in the establishment of many new producers of recycled plastic using empty packages to create new ones, including establishing the first or largest bottle-to-bottle facilities in the market.
+
+“We continue to invest in refillable packaging, which is available in over a hundred markets and accounted for a third of our growth in 2024. We added 1.6 billion unit cases of returnable glass bottlers in 2024 to total company volume performance, with a growth rate that outpaced total company volume growth. The company’s universal returnable glass bottle, launched in Latin America, has quickly expanded to markets around the world, including Germany, South Africa and Vietnam, with more opportunities ahead. We have been investing and remain committed to expand our refillable packaging options, and this work will continue as part of our consumer-centric strategy.”
+
+The company also continues to support a Global Plastic Treaty through the Business Coalition for a Global Plastic Treaty (which funds collection systems and sets targets on recyclability, recycled content and collection).
+
+“We know more must be done,” said the spokesperson. “Through collaboration with local and global partners, we will continue to explore new collection models or improve existing ones, invest in local infrastructure and engage with policymakers.”
+
+## Wrong focus?
+
+But Oceana’s Senior Vice President Matt Littlejohn says Coca-Cola has got it wrong.
+
+“The Coca-Cola Company should focus its efforts on addressing its plastic problem (and reducing its enormous and growing plastic footprint) rather than doubling down on more single use-plastic and recycling,” he said.
+
+“Single-use plastic bottles made with recycled content are still thrown away and can still become marine pollution. And, because Coca-Cola is a beverage company (and not a waste management company), it has a limited ability to improve national collection rates.
+
+“The good news is that the company has a proven way to reduce its plastic footprint – by prioritizing reusable packaging. Reusable bottles, according to a recent company __earnings release__, are also good for business.”",www.foodnavigator-usa.com,2025-04-08,16,Coca-Cola under fire for ocean plastics,article,0.01060465482,31,108,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/31/canadas-dairy-industry-at-crossroads-as-tariffs-and-elections-loom/,true,Reports on a specific event (potential trade negotiations) with factual details and analysis.,Why Trump may not get dairy trade concessions from Canada,US president Trump is pushing for more concessions from Canada on dairy – but he may be unlikely to get them,"Dairy has long been a point of contention in the US-Canada relations – but can the second Trump administration really carve out a bigger share of Canada’s $17bn dairy market for US producers?
+
+Canada is the second largest market for US dairy, with more than $1.1bn worth of product shipped there in 2024 alone, particularly butter, cream and higher-value products. In the same year, Canada exported around $250m (CAD $357.9m) of dairy goods to the US.
+
+This leaves the US with a trade surplus over its northern neighbor – but for the US dairy industry, that doesn’t matter much.
+
+What matters is Canada’s supply management system, designed to ensure Canada’s dairy industry remains profitable and doesn’t face adverse pricing pressures from foreign competitors.
+
+At the heart of the policy is a tariff rate quota (TRQ) system which grants importers tariff-free access up to a particular amount of product; with prohibitively high tariffs - of up to 300% - kicking in if the volume is exceeded.
+
+And if this sounds restrictive, access to Canada’s $17bn dairy market used to be off-limits under NAFTA trade deal. Only under the USMCA deal did US dairy secure access to 3.5% of the Canadian dairy market.
+
+Even then, tensions continued to flare up between the two nations after it emerged that Canada’s dairy quota administration policy would reserve the vast majority of TRQs for domestic processors.
+
+A dispute settlement panel found that Canada’s system ‘does not pass muster under the [USMCA]’ and meant that Canada had to revise its TRQ policy.
+
+Under the updated quota regime, US-Canada dairy trade has increased, with additional $12m (± 8 million) generated per month according to Cornell University research. According to the paper, the implementation of USMCA dairy quotas increased trade volumes for milk and cream, with milk and butter experiencing additional increase.
+
+The TRQ policy revision also saw the unit trade values for fluid milk and butter entering the Canadian market from the US increased by 81 ± 41% and 81 ± 57%, respectively, the research states (see ‘sources’ below for more information).
+
+### What’s a TRQ?
+
+A TRQ is a quota that establishes a limit on the quantity of a product that may be imported at a lower (within access) rate of duty, but places no limit on the amount of product that may be imported at a higher (over access) rate of duty.
+
+Most TRQs are administered through an allocation system, with producers requiring a permit to import a product subject to a TRQ.Source: Government of Canada
+
+But US dairy has long wanted more – with the IDFA stating that additional protectionist policies in Canada mean some US producers can never max-out their quotas in the first place.
+
+Having secured important concessions from Canada over its dairy market before, the Trump administration may feel it’s the right time to squeeze even more out of its northern neighbor.
+
+But one major political event could hamper this.
+
+Specifically, Canada’s upcoming general election on April 28 could give the country’s influential dairy industry the upper hand when it comes to negotiating which sectors to offer up concessions to the US.
+
+According to the C. D. Howe Institute, there are rural ridings that can be won or lost by the farm vote in parts of Quebec, Eastern Ontario and the Maritimes.
+
+And just as the supply management system protects local milk producers from the impacts of foreign competition, it is an important economic lever domestically.
+
+This is because dairy supply in Canada is controlled through milk quotas, with commercial farms required to purchase quotas in order to be in business. Quota sales are negotiated in terms of daily kilograms of butterfat produced rather than litres of milk and can cost upward of $30,000 per cow, or around $3m for a 100-head herd.
+
+Quebec and Ontario are the largest milk-producing provinces, with Quebec the main one with around 4,422 farms (out of a pool of 9,400 nationally) supplying more than a third of Canada’s dairy.
+
+Pascal Theriault, an agricultural economist at McGill University, estimates that the supply management system contributes about CA$6 billion to Quebec’s GDP and supports around 80,000 jobs.
+
+Meanwhile, Dairy Farmers of Canada (DFC) is one of the most profitable industry groups, with federal lobbyist register data revealing hundreds of meetings between DFC representatives and public office holders, including the Prime Minister’s Office.
+
+And that’s before Bill C-282, a piece of legislation currently passing through the Canadian Senate, is considered. The Bill is designed to prevent ministers in charge of foreign affairs and trade from increasing the tariff rate quota for dairy, eggs and poultry, or to reduce import tariffs applicable to these products.
+
+“Essentially, it absolutely prohibits anyone from tampering with this policy in future international trade negotiations,” explained senator Amina Gerba, a sponsor of the Bill.
+
+“Simply put, the bill takes supply management off the table in any future negotiations. It explicitly requires the Minister for International Trade to strictly enforce this policy.
+
+“This means that, once the bill passes, this policy will be fully protected once and for all – Canadian consumers will be guaranteed high-quality supply and domestic agricultural producers will receive a fair price for their work and what they produce.""
+
+In all events, it is highly unlikely that Canadian politicians would risk jeopardizing their ties with the Canadian dairy industry in an election year – with clear signs that the country’s political class is still committed to protecting domestic agrifood producers through policy interventions with wide-reaching effects when it comes to foreign trade.
+
+Source:
+
+Trade protection via tariff rate quota administration
+
+K. Aleks Schaefer, Christopher A. Wolf
+
+Food Policy, Volume 131, 2025, 102801, ISSN 0306-9192
+
+DOI: 10.1016/j.foodpol.2025.102801",www.foodnavigator-usa.com,2025-03-31,24,Canada’s dairy industry at crossroads as tariffs and elections loom,article,0.01301834271,46,109,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/25/organic-and-grass-fed-meat-drive-category-growth/,true,Reports on a specific event (report findings) in a news-like format.,"Consumers demand more transparency around meat, as organic and grass-fed options grow","Organic and grass-fed meats are growing in popularity and dollar sales, while consumers balance their demand for sustainability and transparency with price. ","Consumers are demanding more transparency from meat producers, but only 36% of shoppers say sustainability claims would impact their purchases, according to the “Power of Meat 2025″ report published on March 24 by FMI - The Food Industry Association.
+
+In the report, FMI surveyed 1,625 grocery shoppers between age 18 and 75, who described themselves as meat eaters or flexitarians, about their attitudes toward meat and various claims and attributes. The report was produced in partnership with FMI, Circana, the Meat Institute and 210 Analytics with findings presented at the Annual Meat Conference.
+
+“We are seeing more millennial, urban households with kids migrating to claims-based meat and poultry options. This indicates more shoppers are seeking transparency regarding where their food is coming from and how it was raised,” Rick Stein, VP of fresh foods for FMI said.
+
+“Most importantly, these shoppers have redefined what value means for them and are willing to purchase meat products that meet the attributes they care about regardless of price. Grocers can lean into this trend by offering more storytelling about meat and poultry offerings and enhancing claim-based meat assortment,” he added.
+
+## Consumers demand more sustainability
+
+Nearly two-thirds of consumers (65%) stated they like to know where their food came from, a 1% jump from 2024 numbers, according to FMI. Additionally, 56% of shoppers said they wanted to do their part to promote the environment and sustainable food choices, 1% higher than last year but a 4% drop from its peak in 2021.
+
+Most consumers (65%) believe ranchers and farmers care about the land and animals. Almost half (49%) of consumers said that animals are raised humanely, and 44% of shoppers said that grocery stores are committed to selling humanely raised meat and poultry.
+
+However, consumers felt farmers and ranchers could do more to address their environmental impact. Two-thirds (66%) said more can be done to reduce the environmental impact of animal agriculture. Additionally, 47% said low-neutral carbon labels on meat and poultry packages are meaningful.
+
+Retailers and food producers can tap into consumer demands for sustainability and transparency by providing “consistent, clear and constant communications,” the report suggested. Additionally, highlighting organic and grass-fed claims can “attract new consumers to the category while optimizing the purchases among current core consumers,' the report added.
+
+## Price remains top purchase drive
+
+Despite demanding more out of meat producers, price and taste remain the key purchase drivers when buying meat or poultry.
+
+Only 37% of consumers said environment factors like animal welfare and packaging and food waste somewhat or greatly influence their purchase decision.
+
+More than half (53%) of consumers cited price per pound, and 41% listed total package price as their most important purchase drivers. Less than a quarter of consumers (20%) said production claims like organic and grass-fed are a main purchase driver – despite those two attributes outpacing conventional, the report stated.
+
+## Meat market recap: Fresh outpaces processed
+
+### Meat snacks were red hot at Expo West
+
+Meat snack brands Chomps, Archer, Think Jerky and others shared their latest innovations, formats and branding at Natural Products Expo West, designed to address consumers' growing demand for convenient protein solutions. Chomps introduced a new smoky beef stick, Archer revealed new brighter branding and a shortened name, and plant-based meat producer Before the Butchers shared its pepperoni stick product made from sunflower protein.
+
+Organic meat sales hit $3.1 billion in 2024, growing 14.3% in dollars and 15.9% in pounds, according to Circana MULO data for the year ending Dec. 29, versus a year ago. Additionally, grass-fed meat jumped 29.8% in dollars and 34.9% in pounds to hit $1.8 billion.
+
+Overall, fresh meat sales outpaced processed meat options in dollar and pound sales. Total fresh meat sales reached $72.9 billion, growing 6.7% in dollars and 3.2% in pounds, according to Circana MULO data for the year ending Dec. 29 versus a year ago.
+
+However, processed meat sales - which accounted for $31.6 billion in sales - eked out a 0.4% increase in dollars and were flat in volume sales, according to Circana data for the same period. Processed chicken and dinner sausages each grew 3.5% year-over-year, while packaged lunchmeat and frankfurters both dipped 0.8%.
+
+Last year, Boar’s Head issued and then expanded a recall of its lunchmeat products over a listeria outbreak in July, which impacted 7 million pounds of its product. Then in October, meat producer BrucePac recalled 12 million of its ready-to-eat meat and poultry products, following its own listeria outbreak.
+
+These recalls spurred sharp declines in lunchmeat volume sales in the second half of 2024. Deli-service lunch meat declined by 16.1% in dollars and 12.9% in pounds, while grab-and-go lunch meat declined by 8.2% in dollars and 5.5% in pounds for October driven by these outbreaks, according to Circana MULO data.",www.foodnavigator-usa.com,2025-03-25,30,Organic and grass-fed meat drive category growth,article,0.01244182422,33,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/environmental-priority-reshuffle-puts-matter-into-consumers-hands/,true,"Reports on a specific topic (consumer behavior and climate change) with data and quotes, in a news-like format.",Consumers take charge of climate change with green products amid government inaction,"Consumers are taking ownership of the climate crisis – with Gen Z shoppers demanding companies create more green and transparent products, according to NielsenIQ data. ","Consumers are taking ownership of the climate crisis – with Gen Z shoppers demanding companies create more green and transparent products, according to NielsenIQ data.
+
+The on-again-off-again trade war between the Trump administration and most of the rest world is making consumers question how and where foods and beverages are manufactured, said Sherry Frey, VP of total wellness for NielsenIQ.
+
+“Consumers are paying more attention to their food than ever before – what is in it, what it does for them and now even where it comes from,“ Frey said. ”There is a positive there in terms of this empowered consumer.""
+
+## Consumers want action on the environment
+
+Consumers are turning to the government for action on climate change and improving the environment, Rachel Bonsignore, VP of NIQ Consumer Life, explained.
+
+NIQ surveyed consumers ahead of the 2024 US election on the changes that they would like to see with a new president as part of its Green Gauge. Gen Z and Millennial consumers cited “protection of the environment” as their No. 1 and 2 demands for the president, compared to the average consumer who placed it as third most important demand.
+
+More than a third (36%) said the government is “doing a good or excellent job” of mitigating climate change ahead of the 2024 election, according to NIQ’s Green Gauge.
+
+## Consumers go it alone on sustainability
+
+### What is the difference between Scope 1, 2 and 3?
+
+Scope 1, 2 and 3 emissions demark the source of greenhouse gas emissions, McKinsey summarized. Scope 1 includes emissions an organization emits, Scope 2 is indirect emissions – including energy purchases – and Scope 3 comprises emissions across a company's supply chain, the firm explained.
+
+The Trump administration is pushing for deregulating the EPA, including deregulating greenhouse gas reporting programs.
+
+CPG products with sustainability claims could grow amid government inaction on climate change, as consumers take charge of the climate crisis through the products they buy, Frey noted.
+
+“If requirements around Scope 3 greenhouse-gas emission reporting change, will we see consumers say, ‘Okay, then it is my personal responsibility.’ And we are already starting to see that in some areas, like consumers saying, ‘Well, I’m maybe not going to choose to go to this retailer, or I’m not going to buy this brand,’” Frey said.
+
+Scope 3 greenhouse-gas emission reporting is a hot-button issue - given the complexity of measuring carbon emission from every aspect of a supply chain. The SEC dropped Scope 3 requirements from its final ruling on its climate disclosure rule last year, amid company concerns about the cost and validity of Scope 3 data.
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting https://www.foodnavigator-usa.com/Info/Why-register/.
+
+## The generational divide in sustainability demands
+
+Consumers differ – largely based on age – on how to best improve the environment through buying products with specific sustainability claims, the two explained.
+
+“There are entry points to sustainability for any generation, but the mindset is really going to vary, and the motivation is going to be different,” Bonsignore said.
+
+For instance, younger consumers are “combining the idea of clean label and social responsibility with sustainability” and search for products that check each of those boxes, Frey noted. Additionally, Gen Z shoppers like to find ways to advertise their environmental commitment through social media and engaging with influencers, Bonsignore said.
+
+However, older consumers are focusing on mainstream sustainability practices like recycling and conserving energy and water, she added.
+
+“Gen Z, in particular, are most likely to believe environmental claims on labels and in advertising because that is another really easy way to showcase how green you are being,” Bonsignore elaborated.",www.foodnavigator-usa.com,2025-04-22,2,Environmental priority reshuffle puts matter into consumers' hands,article,0.01228175667,35,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/09/kerry-address-sugar-and-sodium-challenges/,true,Reports on a specific event (Kerry's new strategic direction) with factual information and quotes.,Kerry’s new strategic direction focuses on sustainable nutrition and functional benefits,"Global food and beverage ingredient supplier Kerry is working alongside its CPG clients to develop the next-generation low-sugar and -sodium foods and beverages, while also adding functional benefits. ","Global food and beverage ingredient supplier Kerry is working alongside its CPG clients to develop the next-generation low-sugar and -sodium foods and beverages, while also adding functional benefits, Vivien Sheehan, VP of business development for nutritional and functional ingredients at Kerry, shared at the Natural Products Expo West.
+
+“We are doing a lot of work right now in terms of reformulation and helping customers to reformulate their products, to mitigate potential tariff risks, to enhance the nutritional profile, to reduce sodium, reduce sugar or add an ingredient that can enable further proactive nutrition,” Sheehan elaborated.
+
+## EU and US regulations cut sodium and sugar
+
+Global regulations around sugar and sodium are driving reformulations, with Kerry helping their CPG clients understand these challenges with its science and regulatory team, Sheehan explained.
+
+For instance, the FDA’s voluntary Phase II sodium reduction goals would reduce daily intake of the nutrient by 20% to 2,730 milligrams per day, which is higher than the 2,300 recommended in the Dietary Guidelines. The comment period for Phase II sodium reduction ended on Jan. 16, with guidance forthcoming.
+
+Additionally, the FDA updated its definition of “healthy,” putting a 2-20% added sugar limit, depending on the product type. For instance, vegetables, fruits, game meats, seafood and eggs cannot exceed 2% of the daily value of added sugar, while the daily value of added sugar cannot exceed 20% for meal products, the FDA stated.
+
+Last year, the WHO urged European countries to reduce sodium in foods and beverages to reduce heart disease and related death in a paper titled “Action on salt and hypertension.” The WHO recommends that adults consume less than 2,000 mg of sodium a day.
+
+Kerry Tastesense Sweetness is a suite of natural sweetener blends that can reduce sugar, with Tastesense Plus providing a one-to-one replacement for sugar. Additionally, Kerry offers a Tastesense for sodium reduction that can reduce sodium up to 60%, depending on the application.
+
+## Consumer trends: Functional and women’s health
+
+Kerry also is tapping into consumer demands for functional benefits with new ingredients, including its rice-based postbiotic Plenibiotic, which offers digestive and skin health benefits based on clinical studies, Sheehan explained.
+
+Nearly all consumers (84%) understand the gut microbiome’s importance in overall health, according to a survey of more than 2,000 US consumers from biotech company Verb Biotics.
+
+Additionally, Kerry concluded clinical studies on its ashwagandha extract Sensoril, showing the ingredient provides menopause relief in addition to stress and sleep support, Sheehan noted.
+
+### ADM addresses gut and women health at Expo West
+
+Similarly, Kerry competitor ADM shared its latest innovation across several key need states and topics - including gut health, women's health and GLP-1 support products at Natural Products Expo West. Ahead of Expo West, Kerry signed a partnership deal with Ashai Group to market its lactobacillus gasseri CP2305, which offers mood and sleep support and is currently undergoing clinical studies to determine if the ingredient can provide menopausal and premenstrual support.",www.foodnavigator-usa.com,2025-04-09,15,Kerry address sugar and sodium challenges,article,0.009751418642,27,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/26/plant-based-milk-brand-whole-moon-launches-coconut-milk/,true,Reports on a specific event (Whole Moon's product launch and market trends) in a news-style format.,Are taste and texture challenges still holding back plant-based milks?,A slumping plant-based milk market is not stopping newcomer Whole Moon from innovating and addressing taste and texture challenges.,"North American plant-based milk manufacturer Whole Moon is leaning into clean-label consumer demands, amid slowing plant-based milk sales and supply chain complications spurred by trade uncertainty.
+
+Launched in 2023, Whole Moon offers a range of plant-based milks – including a coconut milk available at Sprouts that launched at Natural Products Expo West. Whole Moon creates its unique taste and texture by roasting soybeans, as opposed to extracting soybean oil and mixing it into a milk, Susan Knight, president of Whole Moon, explained.
+
+“What makes all of our products different is that we are using whole ingredients,” Knight elaborated. “That really changes the product in two ways. It changes the taste and the texture. When you roast something, you actually elevate the flavor.”
+
+## Clean-label plant-based milks
+
+The plant-based milk market faced fresh headwinds in 2024, including slumping sales. Refrigerated and shelf-stable plant-based milk sales were down 4.7% year-over-year ending Dec. 29, per Spins MULO data.
+
+Despite years of innovation, the plant-based milk category is still grappling with taste and texture, Knight explained.
+
+Consumers often dislike soy products because of their grassy and beanie note, which is a byproduct of an enzyme called lipoxygenase, Knight explained. Roasting soy at the “right amount of time at just the right temperature” can eliminate the beanie taste and “elevate the flavor and make it more nutty and nutritious,” she added.
+
+Additionally, consumers are moving away from highly processed foods and seeking products with fewer ingredients (i.e., clean labels) and more whole foods. Whole Moon uses the whole coconut by compressing the coconut meat and adding it to the roasted soybean to create its coconut milk.
+
+Most consumers (91%) said that all, many or some ultra-processed foods are unhealthy, with only 3% of shoppers saying that UPFs are just as healthy as other foods, according to a Purdue University survey of more than 1,200 people.
+
+Consumers “really do not want that highly processed food product anymore. They want something that is more whole, more natural,” Knight emphasized.
+
+## 3 options to combat tariffs and trade uncertainty
+
+### Plant-based milk brands focus on innovation amid slowdown
+
+Plant-based milk brand Califia Farms is experiencing growth in its premium and organic offerings amid the category slowdown, brand CEO of Califia Farms Dave Ritterbush explained at Natural Products Expo West. Califia Farms competitor Elmhurst 1925 is offsetting category headwinds by expanding beyond milk and creamers, launching a squeezable sour cream early last year.
+
+Whole Moon is feeling the impacts of the Trump administration’s on-again-off-again trade war with Mexico and Canada , since it manufactures in Toronto. Just like Dole Packaged Foods, the plant-based milk company is trying to make sense of the impact from the proposed 25% tariffs on Canadian imports, Knight explained.
+
+“You have three options when there is a 25% increase on your product. You can either pass that along to consumers, you can lose a bunch of money, or you can try to find manufacturing in the US. And unfortunately, there is no manufacturing in this space available right now in the US, so our hands are really tied,” Knight added.",www.foodnavigator-usa.com,2025-03-26,29,Plant-based milk brand Whole Moon launches coconut milk,article,0.01063555294,29,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/27/zero-sugar-donut-brand-helps-regulate-blood-sugar/,true,"Reports on a specific company (Planet Bake) and its product, with details on its market and founder's comments.",Health-food donut? Baked goods startup finds sweet spot with allulose,"Allulose is a popular sweetener in the burgeoning better-for-you baked goods category, with brands like Planet Bake, Drumroll and others using the ingredient to reduce or eliminate sugar. ","Consumers seeking to satisfy their sweet tooth without the sugar crash and calories are turning to better-for-you baked goods – courtesy of brands like Planet Bake.
+
+Started in 2020, Planet Bake offers zero-sugar and gluten-free donuts, available in dark chocolate, vanilla, blueberry and cinnamon and which contains 150-190 calories per donut.
+
+Planet Bake taps into the permissible indulgence trend by formulating with allulose – a natural sweetener with a similar taste to sugar– brand Founder and CEO Kathrin Henon shared during her time backpacking Natural Products Expo West.
+
+“We make nutrition-rich zero-sugar donuts. And what that really means is we use this sweetener called allulose, which has zero impact on the glycemic index, combined with all of our other ingredients where the research shows that they help regulate blood sugar, fight inflammation and all of the good stuff. So, we combine all of that and make it into a health-food donut,” Henon elaborated.
+
+## Allulose education is lacking
+
+Allulose is opening new opportunities to develop zero-sugar products that closely resemble products with sugar. Additionally, the sweetener “does not really have that intense aftertaste that you get from a stevia or monk fruit,” Henon explained.
+
+US-based Drumroll Snacks also uses allulose in its low-sugar donuts. Other better-for-you baked good brands like Deux and Donutful reduce sugar in their formulations but do not completely eliminate it.
+
+FDA regulations allow allulose to be labeled differently on Nutrition Fact labels than other sugars since it impacts health differently and does not promote tooth decay or raise blood glucose or insulin levels like other sugars.
+
+These changing regulations opened up an opportunity to educate consumers on allulose, with major CPG brands, including Kind and Chobani, now formulating with the sweetener, Henon pointed out.
+
+“In 2020, the FDA decided to finally call it out for what it is on the ingredient label. In the Nutrition Facts, you had to call it out as allulose. It was not just buried in the carbohydrates. And this is really the year when people started using it,” she elaborated.
+
+However, most consumers still do not know about allulose’s benefits, Henon noted. Planet Bake is filling the lack of allulose education with informative Instagram and social media posts, she added.
+
+### IFIC unpacks consumer perceptions on sweeteners
+
+Consumers largely prefer brown sugar, honey and sucrose (table sugar) over sweeteners like allulose, according to an International Food Information Council (IFIC) report. When IFIC asked consumers to rate out of 10 how likely they were to try a sweetener (10 being most likely, and 0 being least likely), they gave allulose an average 3.5 rating, making it one of the top five least likely to try sweeteners.
+
+## Where will Planet Bake go next?
+
+Planet Bake initially focused on growing its local New York market but now is bolstering its manufacturing capacity to expand on both US coasts, Henon said.
+
+Direct-to-consumer options, like the brand’s website and Amazon and TikTok, remain crucial to driving brand awareness, she added.
+
+“Direct to consumer is a really strong channel, and it is very important because you have to drive these customers essentially back to the retailers,” Henon said. “You really need to get the word out – the brand awareness – and let people know you exist before they even can go to the shelf.”
+
+Like other CPG startups, Planet Bake is navigating a changing funding landscape, where venture capitalists (VC) ask more out of early-stage brands, Henon explained.
+
+“The main challenge when you are growing a small business is, if demand grows, you need more cash behind to back it. When you are talking about VC, they are coming back, but they all upgraded their revenue level. So, let’s say they used to invest in $1 million. Now, they are investing at $5 million in revenues. So, there is a big shift.”",www.foodnavigator-usa.com,2025-03-27,28,Zero-sugar donut brand helps regulate blood sugar,article,0.01101563833,32,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/04/trend-tracker-low-and-non-alcoholic-drinks-ready-to-sip-tea-clean-eating-and-more/,true,"Reports on multiple specific developments in the food and beverage industry, including company actions and market trends.","Trend Tracker: Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more","Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more feature in this edition of Trend Tracker.","Kirin Brewery has announced a renewed focus on developing more low-alcohol and non-alcoholic beverages within its portfolio, after the traditional beer sector hit a 17-year high in 2024.
+
+In 2024, the firm announced that the overall beer market in Japan saw standard beer account for over 55% of the total market for the first time in 17 years.
+
+The standard beer sector benefitted from tax cuts, while the overall category was buoyed by and the introduction of products like happoshu and New genre (no-malt beer) to the market.
+
+Given this positive growth, Kirin Brewery believes this is the right time to refocus its energies on areas of importance in the market.
+
+“Total 2024 beer sales were 111.8 million cases, and our mainstay KIRIN ICHIBAN saw positive growth thanks to the effect of a brand renewal,” Kirin Brewery stated via a formal statement.
+
+India-based Cup-ji is capitalising on the convenience trend with its ready-to-sip beverage cups while eyeing global expansion on the back of UAE gains.
+
+According to co-founder Jay Sotta, the brand is the youth wing of Aditya Trading Company, which owns the Arati Tea brand and exports more than 3m kg of tea per year to over 21 countries.
+
+*“My family has been into the tea business for 100 years. I’m the fifth generation in the business, where we are focusing on innovative hot beverages that can build a consumption habit for tomorrow,” *he told *FoodNavigator-Asia *at Gulfood 2025.
+
+Cup-ji’s ready-to-sip beverage cup won the Best Packaging and Design category at the trade show’s Innovation Awards this year.
+
+These cups come in three variations, namely Karak or chai tea (original, masala, cardamom, saffron, ginger, lemongrass), coffee (cappuccino, mocha, hazelnut, vanilla), and hot beverages (hot chocolate, turmeric latte).
+
+Dubai-based snacks firm SMITHS is pursuing a bigger share of the Asian market by banking on its long brand history, and introducing products that are cleaner and tapping on evolving flavour trends.
+
+Today, SMITHS claims to be a leading snacking brand in the Middle East, with ambitions to build a bigger presence in the Asian market.
+
+*“We make potato chips that are made from 100% potato. The best-performing ranges are Square Crisps and Baked Corn. We have classic flavours like curry, and salt and vinegar, and newer ones like tomato. In Asia, the Qrakers line does very well.*
+
+*“At Gulfood, one of our biggest launches is the Honey Butter flavour for Baked Corn. It has a sweet and savoury taste designed with Asian markets in mind. We will be expanding this flavour line very soon,” *Nadir Saigol, CEO of SMITHS Saigol & Gulf, told *FoodNavigator-Asia*.
+
+While the honey butter craze first sparked in South Korea and subsequently spread across Asia, Saigol said that the flavour has also gained traction among Middle Eastern consumers.
+
+Industry experts from Mars, Lotte and Agthia share their strategies for success in APAC’s thriving confectionery sector.
+
+APAC confectionery is one of the most varied in the world, with different cultures having their own specialities, such as traditional kuih desserts in Malaysia, sweet treats like jalebi in India, and traditional Japanese confectionery termed wagashi, in addition to standard sweets, candies and jellies.
+
+According to 2024 data from Euromonitor, confectionery was the second largest snack category in Asia covering 33.4% of the market (behind savoury snacks which held 35.1% of the snacking market), and price growth in this sector has been outpacing other categories.
+
+Multiple confectionery leaders in the region have highlighted a need to focus on key drivers such as healthier innovation and adaptability in order to secure a piece of this pie.
+
+Upcoming food and beverage innovation in China should incorporate hyperlocal elements, strong aromas or radical reinventions of well-known classics to resonate with China’s ‘sensitive’ taste buds.
+
+It is a well-known fact that consumers in China have some of the most exacting taste buds in the world driven by the wide range of cuisines available in the market, and the unusually rapid rate of innovation in the country.
+
+This means that food and beverage first need to go the extra mile to cut through the noise.
+
+“China is a unique market compared to the rest of the world, and this is firstly because we have such a large population leading to increased demands compared to other regions; but more importantly because consumer taste buds here are truly more sensitive,” Kerry China Marketing Director Helen Tang told *FoodNavigator-Asia* at the recent Food Ingredients China (FIC) 2025 show in Shanghai.",www.foodnavigator-usa.com,2025-04-04,20,"Trend Tracker: Low and non-alcoholic drinks, ready-to-sip tea, clean-eating and more",article,0.0116734088,36,111,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/15/how-can-brands-and-retailers-market-to-glp-1-users/,true,Reports on a specific study and its findings related to consumer behavior and the use of GLP-1 medications.,GLP-1s and the shopper shift: What brands and retailers should know,"While medications like Ozempic and Wegovy are delivering positive weight loss outcomes, many consumers only use them for a relatively short period, giving better-for-you brands and retailers an opportunity to stand out, according to new insights from Acosta Group’s GLP-1 Shopper Community study","While medications like Ozempic and Wegovy are delivering positive weight loss outcomes, many consumers only use them for a relatively short period, giving better-for-you brands and retailers an opportunity to stand out, according to new insights from Acosta Group’s GLP-1 Shopper Community study.
+
+The study, conducted 4,489 of US adults (including 332 currently taking a GLP-1 and 151 no longer on the medication) found that most individuals taking GLP-1s for weight loss do not expect to stay on them long-term. Nearly 70% of current users have been on the medication for less than two years, and more than half plan to discontinue use in less than two more years, according to the study. Among those who had already stopped taking the drug, 90% reported they had only been on it for under a year.
+
+Despite this relatively short duration, many consumers retain the healthy behaviors adopted during their time on the medication, Kathy Risch, SVP, shopper insights and thought leadership at Acosta Group said.
+
+“It was particularly interesting to learn what lasting impacts a GLP-1 medication may have on consumers – they continue to try to maintain those healthy eating habits even as the ‘food noise’ returns,” she said.
+
+According to the study, 76% of those who discontinued use are now eating the same amount or less, and many continue to prioritize hydration and nutrient-rich foods.
+
+## Barriers to long-term use
+
+While satisfaction with GLP-1 medications is high – 84% of users say they are satisfied with the weight loss results – key barriers to continued use are side effects and cost.
+
+The majority of users report experiencing side effects, with nausea and upset stomach most commonly mentioned. For 36%, these side effects are mild, but 17% describe them as more severe. Among Gen Z respondents, that number climbs to 33%, according to the study.
+
+Affordability is another major hurdle. Nearly one-third of users say the price of GLP-1 medications is a deterrent, particularly for younger consumers. Among those who have stopped taking the medication, 46% say they would consider returning to it in the future. For both Gen Z and Gen X, 47% indicate they would restart if the cost was lower or if the medication was covered by insurance.
+
+## Impact on shopper behavior
+
+Even when discontinued, GLP-1 medications appear to have a lasting impact on consumer behavior.
+
+According to the study, 95% of users positively changed their dietary habits, including eating smaller portions, drinking more water and choosing healthier foods overall. This behavioral shift is reflected in purchase patterns, with consumers gravitating toward fresh produce, lean proteins like chicken, unsweetened waters and seltzers, protein bars and yogurt.
+
+Another study by Dillet et al found that GLP-1 users reduce consumption of processed foods, refined grains, beef and sodas.
+
+Functional foods are gaining particular traction, according to Acosta Group’s report. Consumers show strong interest in items that are fortified with vitamins and nutrients, high in protein or support gut health – attributes increasingly important as consumers try to maintain weight loss after stopping medication, per Acosta Group.
+
+## Managing side effects and nutritional gaps
+
+Consumers are actively seeking online and in-store products to manage GLP-1-related side effects and nutritional gaps. The study found that 85% of those experiencing side effects purchase products for support.
+
+Energy drinks, powder, and supplements are particularly popular among younger demographics. More than half of GLP-1 Gen Z respondents and nearly 40% of Millennials are buying energy drinks or powders, while 69% of Millennials and 59% of Gen Z are purchasing vitamins or nutritional supplements, according to the study.
+
+These purchases suggest an emerging need for better product placement, more targeted messaging and a more supportive retail environment – especially as more consumers turn to GLP-1s and similar medications in their wellness journeys, according to Acosta Group.
+
+## Strategic opportunities for brands and retailers
+
+While GLP-1 use may be temporary, the mindset shift is likely long-term. Consumers who start their weight loss journey with these medications are developing new habits and looking for products to support them, per the report.
+
+“As use of this medication is extended and expanded for weight loss and other health advocacy, there is an opportunity to do much more, including product development, packaging, online and in-store merchandising, education and promotion,” Jami McDermid, president of CROSSMARK Sales Agency, a division of Acosta Group, explained.
+
+Strategic responses may include designing product packaging to clearly call out benefits related to weight management, protein content and other high-interest claims, per the report. Brands and retailers also have the opportunity to build better digital experiences, from smarter search filters to educational content that speaks directly to the needs of this consumer segment.",www.foodnavigator-usa.com,2025-04-15,9,How can brands and retailers market to GLP-1 users,article,0.01263303473,34,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/27/mondelez-snackfutures-investments-reveal-playbook-to-tackle-snack-industrys-biggest-challenges/,false,"Reports on specific investments by Mondelez's SnackFutures, a corporate venture arm, and their strategic implications for the snack industry.",Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,"Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy","In the year since Mondelez launched SnackFutures Ventures, the corporate venture arm of the sweets and snacks giant made multiple investments that may appear disparate at first blush, but which serve as a roadmap for navigating some of the most significant challenges and opportunities facing the snack industry.
+
+Among the notable investments are minority stakes in the cocoa-tech startup Celleste Bio and better-for-you doughnut start-up Urban Legend – which help round out a portfolio including the premium chocolate brand Hu and the crispy arepa maker Craize Snacks.
+
+These investments shine a light on how Mondelez foresees the evolution of snacking, including the types of products and attributes consumers will want, how or when they will “snack” and what it will take to meet their demands from the perspective of supply chain security, cost management and potential partnerships or acquisitions.
+
+## The evolution of Snackfutures
+
+The current rendition of SnackFutures is a far cry from its original position as an innovation and venture hub when it launched in 2018 – but while its approach has evolved, its core mission remains the same: to push the boundaries of what is possible in snacking.
+
+A year ago, Mondelez phased out SnackFutures’ innovation hub and CoLab Program, which sought to accelerate innovative startups that could take the larger business into new areas, and in its stead debuted SnackFutures Ventures as a corporate VC with a tighter focus on accelerating innovation that supports Mondelez’s core businesses in chocolate, biscuits and baked snacks.
+
+“We decided to kind of pause on the new-to-the-world innovation work that has been in done in SnackFutures and really focus much more on investing in the innovators that are there that can disrupt snacking in the future,” explained Richie Gray, global head of SnackFutures Ventures.
+
+This model allows SnackFutures to support innovators while staying out of their way so they can “do what they’re good at, which is inventing,” he added.
+
+## Future-proofing snacking
+
+In the year since SnackFutures Ventures launched, it has made only four investments, but they all promise to turn challenges facing the snack industry into opportunities for Mondelez.
+
+“We are very selective because we play a highly strategic role for the company. We are not like a financial venture capital fund that makes a number of bets to see how things play out to make a short term financial return,” Gray said. “We are really investing in opportunities that we see can be highly strategic for us” with the ultimate goal of one day “hopefully” incorporating them fully into the Mondelez portfolio.
+
+Among the deals was a follow-on investment in the cocoa-tech startup Cellest Bio, which could alleviate supply challenges constraining cocoa.
+
+“Thirty percent of our business globally is chocolate, so cocoa, which is the key ingredient going into chocolate, is such an important commodity for us. Clearly, at the moment, the price of cocoa is at an extreme high. But even prior to that, we recognized that an ingredient as important as cocoa, which faces other challenges in the supply chain, we needed to be taking the necessary steps to make sure we can guarantee the long-term supply of cocoa to keep making our great chocolate products and keeping our customers happy,” Gray said.
+
+Celleste Bio could hold a key to safeguarding the supply of cocoa ingredients with its cell-cultured technology that could soon produce the same amount of cocoa butter from just one or two beans as traditional methods currently produce from four tons of cocoa pods.
+
+SnackFutures Ventures’ investment last fall in the better-for-you doughnut startup Urban Legend addresses another potential threat to more decadent snacking occasions, such as sweet baked goods.
+
+Mondelez has bullishly been building out its cakes and pastry business as a complement to its biscuits business, but increasingly consumers want products with lower-sugar, -fat and -calories, which is where Urban Legend comes into the equation.
+
+“These guys have cracked something that we’ve never seen anyone able to crack before, which is to be able to deliver incredible tasting fresh bakery products, in this case doughnuts, with nutritionals that offer a big advantage against their main competitors,” Gray said.
+
+For example, he said, Urban Legend’s doughnuts are a third of the calories of their close competitors.
+
+“Consumers are snacking more – clearly. They want to snack better. They pay closer attention to labels, but they do want to treat themselves as well. So, if you can treat yourself and have something that has amazing taste but is also better for you than the previous alternative, then consumers will go for that. This really does meet a trend that consumers are looking for,” he added.
+
+## What is SnackFutures looking for next?
+
+Even though SnackFutures is “choiceful” in its deals, Gray said it is looking for additional brands and technologies in which to invest.
+
+Watch the full interview in the video to learn more about what SnackFutures seeks and the types of entrepreneurs, businesses and brands on which it is more likely to bet.
+
+**– Videography, production and editing by Caroline Rude**",www.foodnavigator-usa.com,2025-03-27,28,Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,article,0.01237645149,36,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/tariffs-food-and-beverage-industry-reacts/,true,Reports on a specific real-world event (tariffs) with news-style reporting,European food and beverage enraged at Trump ‘Liberation Day’ tariffs,"20% tariffs on the EU could hit major European food sectors like wine, cheese, spirits and olive oil. ","Yesterday ‘Liberation Day’ in the US was launched, where President Donald Trump unleashed a range of tariff barriers including a baseline of 10% across the world.
+
+Tariffs were targeted towards China (54%), Vietnam (46%) and the EU (20%). The UK has remained at the baseline level of 10%, although it had hoped to escape entirely. Baseline tariffs will be affected from April 5, with higher-level tariffs coming in on April 9.
+
+Food and beverage, of course, has not emerged unscathed. 20% tariffs on EU goods will affect major exports to the US, including wine, beer, spirits, cheese, chocolate, olive oil, and fruit and vegetable preparations.
+
+It may be “the most beautiful word in the dictionary” according to the US’s President, but how will tariffs affect EU food and drink?
+
+## The industry responds
+
+Reactions have poured in from across the food industry.
+
+“Europe’s food and drink industry deeply regrets the US’ decision to impose 20% tariffs on imports from the EU, given the impact it will have on transatlantic trade, businesses, and consumers,” said a spokesperson for industry association Food Drink Europe.
+
+“The two-way trade in agri-food raw materials, ingredients, and finished products – valued at €40 billion - underscores the critical importance of this relationship – one that ensures supply chain resilience, supports jobs and rural communities, and meets the diverse consumer needs on both sides of the Atlantic.
+
+“We reiterate our call for the de-escalation of trade tensions and welcome the EU’s desire to reach a negotiated outcome.”
+
+European Liaison Committee for Agricultural and Agri-Food Trade (CELCAA), another EU trade association representing agri-food commodity traders. A spokesperson said that it was “disappointed and saddened” by the imposition of tariffs, which “severely hinders the scope for existing commercial relationships to continue ‘business as usual’ and for new commercial relationships to thrive”.
+
+## How will tariffs affect individual sectors?
+
+The Comité Européen des Entreprises Vins (CEEV), the European industry association for wine, has also hit back against the tariffs.
+
+“The announced reciprocal tariffs on EU wines will damage hardly EU wine companies and would create economic uncertainty and result in layoffs, deferred investments and price increases. Targeting EU wine will only make losers on both sides of the Atlantic,” said Marzia Varvaglione, President of the Comité Européen des Entreprises Vins (CEEV).
+
+“The US wine market is fundamental for the economic sustainability of the EU wine sector. There is no alternative wine market that could compensate the loss of the US market.” she added.
+
+The US is one of EU wine’s largest export markets; in 2024, €4.88 billion were shipped to the country, making up 28% of the EU’s total wine exports, according to CEEV.
+
+European beer has been hit particularly hard, included as it is in a list of aluminium canned products given 25% tariffs.
+
+“The US announcement of 20% reciprocal tariffs on all EU products will create losers on both sides, across the society and economy. However, it is the addition of Beer to Annex 1 on aluminium derivative products facing a 25% tariff that is particularly concerning to Europe’s ten thousand breweries,” said a spokesperson for Brewers of Europe.
+
+The association emphasised the lack of clarity of the decision, questioning whether all beer would be affected, or only beer in cans.
+
+Another industry that will be hit hard by tariffs is cheese. The European Dairy Association (EDA) has likewise responded to the tariffs.
+
+“This move is unjustified,” said Alexander Anton, Secretary General of EDA.
+
+“EU dairy exports – most notably cheese – account for less than 2% of total U.S. domestic consumption. These cheeses serve a very unique market segment in the U.S., offering choice and excellence to the U.S. consumers, and therefore do not compete directly with American dairy products.
+
+“This is a blow to rural economies across Europe – and to the spirit of fair and rules-based trade.”
+
+The EU-US trade balance is “basically an equilibrium,” said Anton, and therefore disrupting it is a “lose-lose” situation.
+
+One further sector that will be impacted is olive oil. “The USA is a very important market for our parent company in Italy,” explains Walter Zanre, CEO of major olive oil producer Filippo Berio.
+
+“As the tariffs apply to all olive oil exporting countries, it’s a level playing field. It effectively becomes a 20% increase on raw material costs. Over the last two years we have had a lot of practice in managing increases to raw material costs.”
+
+*This will continue to be updated as responses come in … *",www.foodnavigator-usa.com,2025-04-03,21,Tariffs: Food and beverage industry reacts,article,0.011146092,37,109,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/ai-cpg-brand-predict-hot-food-trends/,true,Reports on a specific corporate action (funding round) in a news-style format,AI-powered CPG startup raises $11m to predict next big food trend,"CPG company Starday is using AI to cut down research and development time, while identifying untapped areas of whitespace innovation. ","US-based CPG conglomerate Starday raised $9 million in a Series A round led by Equal Ventures and Slow Ventures and $2 million in debt from Silicon Valley Bank, which the company will use to expand retail distribution for its AI-generated brands, company CEO and Co-founder Chaz Flexman said.
+
+Starday launched in 2020 with the mission to reduce the product development cycle and launch products that tap into trends before they happen, Flexman said. Currently, Starday offers crackers, hazelnut spreads, protein toppers and seasoned rice under four brands.
+
+Starday analyzes first-party surveys, receipts, menus and other data using AI and a consumer data platform, which allows the company to identify areas of whitespace for innovation. The company also analyzes front- and back-of-pack claims to understand messaging that resonates with consumers, he added.
+
+Starday is not afraid of expanding into multiple categories, given the speed at which it can innovate and launch products, Flexman explained. This approach is counter to the conventional wisdom of growing slowly in a specific category before expanding into other products.
+
+“We are not just a snack food company or a core staples company. We wanted to have a really broad manufacturing network that allows us to be in any category where there is plenty of consumer demand, and we can capture that demand. It was very intentional to not just be in spreads or not just being crackers,” he elaborated.
+
+## Starday develops allergen-friendly school snacks with AI
+
+Last month, Starday launched an allergen-friendly school-safe cracker brand at Hannaford Supermarkets stores on the East Coast and online. The recent round of funding will fuel Habeya’s expansion into Kroger stores nationwide and support the brand’s recent launch into Hannaford stores in New York, New Hampshire, Maine, Massachusetts and Vermont and Erewhon in Los Angeles.
+
+“There is a large percentage of schools that are actually banning top allergens on campus just because they do not want the liability. And that creates a struggle for parents ,” Flexman said.
+
+AI does not always predict the right trend or product type, Flexman explained. However, AI “whittles down” the possibilities, leading to a greater chance of market success, he explained.
+
+Additionally, simply identifying a top trend might not be enough to win in the market, which is why Starday analyzes how various trends work together and what combination of trends and claims are most likely to attract consumer demand, he added.
+
+“Sometimes, a top trend is not helpful. What we are trying to do is almost look at trends as networks, where some trends reinforce each other while others are more disconnected. And simply just picking a top trend is not enough if they do not naturally fit together because you risk creating a product that actually does not resonate with any one consumer group,” he elaborated.
+
+## Running software ‘faster than we can launch products’
+
+Starday also is working with other CPG companies and retailers to use its AI to identify market opportunities, Flexman said.
+
+“We can run the software models faster than we can launch products or put them on retail shelves,” Flexman said. “The core is always putting products on shelf, and that starts with our own brands. But if we have the ability to enable others in the industry, that is wonderful as well.”",www.foodnavigator-usa.com,2025-04-08,16,AI CPG brand predict hot food trends,article,0.01026106186,28,111,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/17/the-evolution-of-clean-label-and-tips-to-meet-consumers-where-they-are/,true,Reports on a specific event (webinar) and provides insights from industry experts.,Redefining ‘clean label’: The convergence of health and sustainability trends stoked by politically-fueled food safety concerns,"How consumers define ‘clean label’ is expanding beyond ‘simple, easy-to-understand ingredients’ to include questions about the safety of some long-used ingredients and processing techniques as well as how agricultural practices influence the quality of finished products, according to industry experts ","As consumers’ understanding of ‘clean label’ evolves, food and beverage brands, ingredient suppliers and retailers need to rethink how they tell stories about what is in their products, how they are made, how they impact the health of people and the planet and their safety, Stephanie Mattucci, director, Mintel Food and Drink, advised yesterday during FoodNavigator-USA’s digital event – Clean Label 2.0: Soothing safety concerns and navigating state bans, which is free to watch on demand.
+
+Some companies, like baby food brand Serenity Kids, whose CEO Serenity Carr joined Mattucci as a speaker in the webinar, are leaning into third-party certifications to reassure consumers about the safety and quality of their products. Other industry leaders, like Gregory Vetter, founder and CEO of Alta Fresh Foods and founder and former CEO of Tessemae’s All Natural, who also participated in the webinar, are actively educating retailers and consumers about the health – and business – benefits of high quality, fresh and clean label food.
+
+As industry stakeholders adjust their storytelling, including claims, to better resonate with modern consumers, they also need to stay abreast of changes in the regulation and litigation landscape that could influence how they talk about their products’ benefits and clean label positioning, Brian Sylvester, partner and food regulatory chair at Perkins Coie, said during the event.
+
+## The evolution of ‘clean label’ and what modern consumers want
+
+When ‘clean label’ first emerged as an industry-facing term about 15 years ago it acknowledged consumer demand for more information about the foods they ate, including their desire at the time for ingredients that they could find in their kitchen pantries and which they perceived as safer or more natural than ‘chemicals’ or unfamiliar additives, Mattucci said.
+
+The health and safety of food and ingredients remains core to consumers’ current predilections for ‘clean label,’ but Mattucci said their preferences have expanded beyond just the ingredients to include processing and packaging as well as ethical and environmental concerns.
+
+“As we consider the effects of what we eat, not only to ourselves, but also to the world around us, clean label products will need to tackle those issues beyond the ingredient statement. Things like sourcing, sustainability, even improving the welfare of animals, farmers and workers as consumers really understand how their individual health and safety is tied to the world around them,” she explained.
+
+“Certainly there have been significant safety concerns tied with previous agricultural and industrial practices,” she added. “We see headlines all the time related to contamination from micro-plastics to heavy metals to pesticides, and therefore clean agriculture is going to be really central to the future of clean label products.”
+
+## Serenity Kids’ storytelling strategy and marketing advice
+
+Serenity Kids has adopted a multi-prong storytelling strategy to address these and other components of consumer demand for clean label.
+
+Carr explained the company was among the first baby food brands to be awarded the Clean Label Project Purity Award in 2020 as a way to independently verify that its foods were among the cleanest on the market.
+
+She explained the certifiers test products pulled at random from the grocery shelf so the company cannot influence the certification process by sending samples from a run that performed well.
+
+“We have heard from our consumers that our partnership gives parents and caregivers more peace of mind when choosing a brand like ours,” she said.
+
+In addition, since partnering with Clean Label Project, Serenity Kids has helped shape the industry as one of the founding members of the Clean Label Project’s Baby Coalition, which includes 30 infant, child and maternal health brands. The coalition advocates for stricter legislation and regulation of harmful contaminants in packaged food for children and works with an ISO accredited lab to ensure products meet high standards, she explained.
+
+## Take action: ‘Start with one theme and then dig in’
+
+As the Make America Healthy Again movement elevates the connection between nutrition and health, industry can expect increased consumer, legislative and regulatory scrutiny of long-used ingredients.
+
+Whether or not science supports the safety of ingredients in the crosshairs, companies may want to reformulate products to assuage consumer concerns and meet their heightened clean label expectations.
+
+With so many ingredients and processing techniques under the microscope, knowing where to start can feel overwhelming, which is why Vetter recommends companies “start with one theme and then dig in.”
+
+For example, he said, brands might want to research thickening agents – including how many there are, how prevalent they are in products across categories and if there are other options they like better and which might better resonate with consumers.
+
+“To expect somebody to just go from zero to 100 is unrealistic,” he added. “From a theme perspective, choose one thing, do research on it, and then start being your own guinea pig to say, ‘Well, is there another product that doesn’t use it? Do I like this one more? And then why is it in this one? And do more research into that.”
+
+### Watch on demand – Clean label 2.0: Soothing safety concerns and navigating state bans
+
+Learn more about how perceptions of clean label are evolving among consumers, legislators and regulators and how their expectations are impacting the competitive landscape by watching on demand our free webinar – Clean label 2.0: Soothing safety concerns and navigating state bans.
+
+The 60-minute event is packed with market insights, regulatory and legislative analysis and concrete take aways from industry stakeholders, including:
+
+- Stephanie Mattucci, director of food science at Mintel,
+- Brian Sylvester, partner at Perkins Coie,
+- Serenity Carr, co-founder and CEO of Serentiy Kids, and
+- Gregory Vetter, founder and CEO of Alta Fresh Foods and founder and former CEO of Tessamea’s All Natural
+
+Register and watch at your convenience.",www.foodnavigator-usa.com,2025-04-17,7,The evolution of 'clean label' and tips to meet consumers where they are,article,0.01439235405,37,128,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/16/award-winning-coverage-of-regenerative-agriculture-and-ingredient-bans-underscore-strategies-to-stay-ahead/,false,"Reports on awards won and provides details on the coverage of specific topics, which is a factual reporting style.",Award-winning coverage of regenerative agriculture and ingredient bans underscore strategies to stay ahead,FoodNavigator-USA’s deep dive into the business potential of regenerative agriculture across the food industry and in-depth coverage of the ongoing debate about the safety of food dyes and other additives banned by state and federal governments won prestigious regional journalism awards,"Yesterday, the American Society of Business Publication Editors (ASBPE), a professional trade group for business-to-business journalists, awarded a regional gold award for the Upper Midwest region in the video category to Senior Editor Elizabeth Crawford and Digital Content Specialist Carly Rude for the comprehensive video and corresponding news story, ’ADM on the Farm: Building regenerative agriculture builds business opportunities.’
+
+Crawford, Deputy Editor Deniz Ataman and Senior Correspondent Ryan Daily also won a regional bronze award for the Upper Midwest region in the online single topic coverage category for their extensive reporting of efforts to ban select additives and dyes from the US food system.
+
+## Seizing the full potential of regenerative agriculture
+
+Regenerative agriculture is emerging as a powerful tool to fight climate change and reduce stubborn Scope 3 emissions related to the production of food and as a marketing concept to help brands and retailers earn consumer loyalty, drive sales and command higher price points. But the tenets of regenerative agriculture are not formally defined or well understood – nor are the environmental benefits and business opportunities.
+
+To help CPG manufacturers, ingredient suppliers and farmers understand and seize the full potential of regenerative agriculture, Crawford and Rude flew to Iowa to learn more about the practices, what it takes to implement them and their potential business impact from farm to fork.
+
+They visited a family farm to see firsthand what regenerative agriculture is and how it impacts the land and livelihood of farmers. They secured interviews with a farmer piloting regenerative agriculture practices, the director of Climate Smart Ag Origination at ADM, an ingredient company helping to formalize and advance regenerative agriculture, and the Iowa program manager for ADM’s re:generations program. Insights provided in these three interviews offer a working definition for regenerative agriculture, the business benefits it offers at each level of the supply chain and specific ways in which farmers, suppliers and manufacturers can work together to reap the rewards of regenerative agriculture.
+
+The video and story end with a call to action – including specific next steps readers and viewers can take to realize the full environmental and business benefits of regenerative agriculture. Together, the video and accompanying article include news, analysis and action items.
+
+## Navigating evolving clean label expectations and ingredient bans
+
+In FoodNavigator-USA’s collection of breaking news and analysis, Seeing Red: The ongoing debate about the safety of food dyes and the fallout for CPG manufacturers, ingredient suppliers, the team examined how efforts by states to ban select additives and pressure by public health advocates placed on FDA for federal action are creating an uncertain regulatory environment for food and beverage manufacturers and ingredient companies, which must chart a path forward without fully understanding the terrain. This includes ingredient innovation and product reformulation to meet legislator and consumer demand for clean-label products.
+
+In the first article, author Daily explored California’s food dye ban in schools.
+
+In the second article, author Ataman explores the ripple effect of the proposed legislation in other states and examines the extent of the impact on the state bills if they should pass, including comments from several trade groups and industry leaders.
+
+In the third article, Crawford’s breaking news story of California Gov. Gavin Newsom signing the bill into law places the state legislation in context with federal efforts to reinforce the post-market review process of food chemicals – including dyes. It explores perspectives from multiple stakeholders about how best to ensure the safety of the US food supply, including views from advocates for state action and those who support a federally led effort to ensure regulations are science-based and data-driven. In the absence of a clear action, the article includes initial steps industry stakeholders are and can take to meet evolving consumer demands, regardless of regulatory changes at the state or federal level.
+
+The fourth article, by Crawford, follows the debate at the legislative level with a breaking news story covering a Senate hearing at which FDA officials were asked to justify their safety evaluation of red dyes 40 and 3. From the wide-ranging hearing, Crawford pulled out the most pivotal comments from legislators and regulators and provided necessary context for readers to understand the subtext of the debate and identify next steps.
+
+The fifth article, by Daily, explored how food and beverage companies prepare for the ingredient bans before they go into effect.
+
+Together these articles examine an ongoing debate with the potential for tremendous impact on what products can be sold in the US and how the safety of US food supply should best be ensured. Each includes a balance of contradicting views and concrete action items for readers.
+
+### Industry insiders share strategies to reassure consumers about food and ingredient safety
+
+Consumers increasingly are scrutinizing ingredient labels to avoid products with synthetic dyes and flavors, and many seek reassurance amid mounting concerns about contaminants, including heavy metals in baby food, chocolate and other food – prompting some brands to pursue purity certifications and make claims of “no bad stuff” for their products. But what certifications and claims best resonate with consumers? And how should evolving legislation and regulation banning food additives influence companies’ product development and marketing strategies?
+
+
+Find out by joining FoodNavigator-USA and a panel of experts April 16 at 12 ET / 9 PT or a free, one-hour online webinar – ‘Clean label 2.0: Soothing safety concerns and navigating state bans.’
+
+Get all the details and register here .",www.foodnavigator-usa.com,2025-04-16,8,Award-winning coverage of regenerative agriculture and ingredient bans underscore strategies to stay ahead,article,0.01385732044,32,123,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/04/news-bites-foodnavigators-top-stories-on-clean-label-sustainability-and-global-tariffs/,true,Reports on specific events like tariff impacts and new programs in the food industry.,"Sustainability, clean label, and tariff fallout: This week’s top industry trends","This week’s stories explore how sustainability and clean label standards around ultra-processed foods impact companies, plus the implications of Liberation Day tariffs across the global supply chain.","Evolving clean label and sustainability expectations are reshaping the competitive landscape while fall out from the Trump administration’s ‘liberation day’ tariffs rocks the global supply chain and economy.
+
+## Trump Administration tariffs to impact global supply chain
+
+The Trump administration’s latest executive orders have triggered some of the most sweeping tariff hikes in decades, setting a global baseline of 10% under what Trump declared Liberation Day.
+
+China, the EU and Vietnam face the steepest tariffs – 54%, 46%, and 20%, respectively – targeting key food imports like cheese, chocolate and olive oil.
+
+While a majority of CPG products are manufactured in the US, essential ingredients are not available domestically and the high costs of manufacturing from reciprocal tariffs will only increase ingredient scarcity and limit consumer access to these products, Tom Madrecki, VP of supply chain resiliency for Consumer Brands Association, wrote in a statement.
+
+“However well intended, the success of the President’s America First Trade Policy, must recognize the US companies that are already doing it the right way but depend on imports for specific ingredients and inputs that cannot be sourced domestically. Reciprocal tariffs that do not reflect ingredient and input availability concerns will inevitably raise costs, limit consumer access to affordable products and unintentionally harm iconic American manufacturers,” Madrecki said.
+
+For retailers and manufacturers already operating on razor-thin margins, rising food prices are a growing concern, Leslie Sarasin, president and CEO of FMI – The Food Industry Association, said in a prepared statement.
+
+“The food industry will have little choice but to pass on these import taxes to remain in business and continue serving customers,” she wrote.
+
+Still, FMI says it and its members remain open to collaboration.
+
+“FMI and our member companies stand ready to work with the Trump administration to ensure we deliver on the President’s goals of strengthening the economy, creating American jobs and making everyday purchases more affordable for the 100 million Americans we serve each week,” she added.
+
+Meanwhile, the agricultural sector is raising alarms over potential trade fallout. The Almond Alliance, which represents US almond producers, supports addressing trade imbalances but warns against retaliatory tariffs.
+
+“When US tariffs are imposed, the resulting retaliatory tariffs could significantly disrupt US almond exports, depress farm prices and further shift market share to competitors,” Alexi Rodriguez president and CEO of the Almond Alliance, wrote in a letter to USDA Secretary Brook Rollins and U.S. Trade Representative Jamieson Greer.
+
+California, which produces 80% of the world’s almonds – 73% of which are exported – could see its strong presence in the global market erode if tariffs lead to further trade disruptions, according to Almond Alliance.
+
+## Non-UPF Verified’s pilot program aims to redefine ultra-processed foods
+
+The Non-UPF Verified project launched its pilot program aimed at providing consumers with a certification for products that are free from ultra-processed ingredients. The initiative responds to growing concerns about the health impacts of highly processed foods.
+
+While legislation, like California’s executive order earlier this year, that hammers down on removing ultra-processed foods and dyes, other guidance like the Dietary Guidelines Advisory Committee pushed for more research on the health impacts of UPFs citing a nuanced approach to differentiating between processed and fortified foods.
+
+By verifying products that meet its rigorous standards, the program expects to help guide consumers toward healthier, minimally processed options and promote transparency within the food industry, according to Megan Westgate, founder, Non-GMO Project and Non-UPF Verified.
+
+### Clean label 2.0 webinar: Soothing safety concerns and navigating state bans
+
+With a growing list of food additives in the crosshairs of state legislators and FDA revamping its post-market review process for chemicals in foods, many consumers are looking for food safety and ‘purity’ claims alongside minimal processing, assurances of ‘no bad stuff’ and natural colors, flavors and ingredients. We explore how demand for ‘clean-label’ is evolving among consumers, legislators and regulators – and how brands are innovating and renovating to meet their needs.
+
+Speakers:
+
+- Serenity Carr, Co-Founder and CEO, Serenity Kids
+- Stephanie Mattucci, Director of Food Science, Mintel
+- Brian Sylvester, Partner, Perkins Cole
+- Gregory Vetter, Founder & CEO, Tessemae's All Natural
+- Elizabeth Crawford, Senior Editor, FoodNavigator-USA
+
+Registration is free, **click here to sign up.**
+
+## Regenerative ag certification: A must for CPG startups
+
+With sustainability becoming a central focus for consumers, more CPG startups are seeking regenerative agriculture (regen ag) certification to differentiate themselves, as discussed in a podcast episode of Founders’ Fundamentals.
+
+Within the seven main regenerative certification bodies, startups can choose between Regenerative Organic Certified, Land Market Verified, Regenified, Certified Regenerative by a Greener World, Soil Carbon Verified, Ethos Regenerative Verified and Demeter Biodynamic Certification.
+
+While the certification process can be challenging – balancing certification costs and integrating sustainable practices into supply chains – experts encourage startups to investigate their supply chain to identify which certification aligns with their business.",www.foodnavigator-usa.com,2025-04-04,20,"News Bites: FoodNavigator’s top stories on clean label, sustainability and global tariffs",article,0.01326380244,41,123,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/04/how-to-successfully-navigate-trumps-tariffs/,true,Reports on a specific real-world event (tariffs imposed by Trump) with news-style reporting,Trump’s trade war has begun: How industry can successfully navigate the change,"President Trump implemented tariffs on what he called 'Liberation Day', on 3 April 2025. We look at how manufacturers can successfully navigate the changes.","Global stock markets went into meltdown Thursday morning (3 April) as they opened to the news that US President, Donald Trump, had followed through on his threat to enforce tariffs on imports.
+
+Of the more than 180 countries and territories affected, China was hit hardest with a staggering 54% tariff on goods, while the European Union received 20%. By contrast, the UK escaped relatively lightly with a 10% tax, though it had hoped to be left off the list completely.
+
+And there’s no doubt this will hit food and beverage manufacturers hard, with major exports to the US, including wine, beer, cheese, chocolate and coffee all impacted.
+
+The food and beverage industry was quick to respond, with a spokesperson for Food Drink Europe stating, “Europe’s food and drink industry deeply regrets the US’ decision to impose 20% tariffs on imports from the EU, given the impact it will have on transatlantic trade, businesses, and consumers.”
+
+And that impact will be significant, with Simon Geale, executive vice president at supply chain consultants, Proxima, warning the tariff shift will trigger price hikes, production slowdowns, and tough strategic decisions.
+
+But while governments are threatening retaliatory tariffs, industry experts are advising manufacturers on how to successfully navigate the changes.
+
+## Successfully navigating Trump’s tariffs
+
+This week’s announcement sent immediate shockwaves through the food and beverage industry, but the bigger concern is the lasting impact it will have. Manufacturers need to make changes now, rather than hoping everything will go back to normal in a week or two.
+
+“This represents a system shock that will lead to long-term change, regardless of whether it’s viewed as ‘unfair’ or ‘seismic’,” says Proxima’s Geale.
+
+And big decisions need to be made, with Geale advising manufacturers to decide whether to absorb costs, pass them onto consumers, or adjust their supply chains.
+
+Plus, these changes will impact businesses differently, with Geale explaining that premium brands can mitigate price rises, but low-margin businesses will struggle, making cost control critical for the next 12-18 months.
+
+It was rumoured early on that Trump’s plan was to encourage companies to move operations to the US, and this could be the solution for major manufacturers, with the financial resources to relocate.
+
+“One option for businesses is to accelerate localisation by investing in the US or other key markets,” agrees Geale.
+
+Though he advises that high-cost labour markets could deter investment unless the policy shift is confirmed to be long-term. And unfortunately, the erratic nature of the current administration makes this confirmation unlikely.
+
+However, Gaele suggests that a partial set-up in the US could be a solution for manufacturers that rely on third-party nations for raw materials. This would help balance cost and specialisation in the production process.
+
+“Companies may also leverage tools like transfer pricing and tariff engineering to navigate the system,” says Gaele.
+
+One major option governments and manufacturers should consider is investment in alternative markets.
+
+“The uncertainty around when the system will stabilise and for how long makes it crucial for companies to consider global business dynamics and explore alternative trade agreements,” says Geale.
+
+This would deal a massive blow to the US economy and fly in the face of what President Trump is trying to achieve in implementing these tariffs in the first place.
+
+## Prepare for uncertainty
+
+What’s clear is that so much is currently unclear. It’s not known if these tariffs will stay in place for the remainder of President Trump’s time in office, it’s not known how it will impact global economies in the long-term, and it’s not known how this will impact food security. However, Geale warns businesses to brace for increased costs, shifts in the global supply chain, and the potential for a global recession.
+
+“In such volatile times, businesses must adapt quickly to safeguard their future,” he says. “What we do know is that this strategy is a bet, and as with most bets, there will be a winner and a loser.”",www.foodnavigator-usa.com,2025-04-04,20,How to successfully navigate Trumps tariffs,article,0.01091868976,37,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/09/sustainable-ingredients-in-bakery-drive-innovation/,true,Reports on a specific topic (sustainable ingredients in bakery) with factual information and industry insights.,How sustainable and upcycled ingredients are driving bakery,"Bakery’s growing use of sustainable and upcycled ingredients offers both environmental benefits and consumer appeal, while federal support is helping the industry overcome persistent challenges tied to food waste and ingredient sustainability.","Bakery’s growing use of sustainable and upcycled ingredients offers environmental benefits and consumer appeal, while federal support is helping the industry overcome persistent challenges tied to food waste and ingredient sustainability.
+
+Consumers increasingly seek products with clean-label claims, preferring items made with natural, organic and minimally processed ingredients, according to Fortune Business Insights.
+
+The demand for functional bakery ingredients is on the rise, with consumers seeking baked goods that deliver health benefits beyond basic nutrition, such as probiotics, fibers and plant-based proteins, per Allied Market Research.
+
+### Join FoodNavigator April 16 for a free clean label webinar
+
+**Clean label 2.0: Soothing safety concerns and navigating state bans:** With a growing list of food additives in the crosshairs of state legislators and FDA revamping its post-market review process for chemicals in foods, many consumers are looking for food safety and ‘purity’ claims alongside minimal processing, assurances of ‘no bad stuff’ and natural colors, flavors and ingredients. We explore how demand for ‘clean-label’ is evolving among consumers, legislators and regulators – and how brands are innovating and renovating to meet their needs.
+
+Speakers:
+
+- Serenity Carr, Co-Founder and CEO, Serenity Kids
+- Stephanie Mattucci, Director of Food Science, Mintel
+- Brian Sylvester, Partner, Perkins Cole
+- Gregory Vetter, Founder & CEO, Tessemae's All Natural
+- Elizabeth Crawford, Senior Editor, FoodNavigator-USA
+
+Registration is free,** click here to sign up**.
+
+Federal and state initiatives provide funding for growth in the category, including R&D tax credits for bakeries incorporating sustainable ingredients (i.e. gluten-free recipes using alternative flours), and overseas in the EU, the recent launch of the Federation of European Manufacturers and Suppliers of Ingredients grant program is designed to boost sustainable production for bakery, confectionery and patisserie industries.
+
+Trade organization the Upcycled Food Association aims to reduce food waste in the global food supply from a certification, research and policy perspective. The Upcycled Food Verified label reflects standards for upcycled products that incorporate nutrient-dense ingredients that would be discarded.
+
+## Upcycled ingredients in bakery
+
+Across food production, manufacturers rely on large quantities of raw ingredients, including grains, fruits and nuts in bakery, which could create opportunities for other uses.
+
+Byproducts from grain and coffee, for example, can be scaled through precision fermentation and cellular agriculture to serve as protein fortifiers and cocoa alternatives, respectively
+
+### Future Food-Tech Chicago explores sustainable proteins and ingredients June 2-3, 2025
+
+**Bridging the Supply Gap: Designing Sustainable Ingredients and Proteins** featuring Brandy Edmonds, Vice President Innovation, Technology, & Quality, General Mills
+
+This session will dive into how R&D, product development, and emerging technologies like fermentation and cultivated ingredients are shaping more sustainable and resilient systems. We'll also look at which ingredients—like eggs, cocoa, and oils—are top priorities to stabilize, and where the biggest opportunities lie to bridge supply gaps with alternative solutions.
+
+For more details, visit** Future Food-Tech Chicago's** agenda here and register here .
+
+Research at the National Institute of Cellular Agriculture (NICA) at Texas A&M explore how coffee, chocolate and grain byproducts could meet the growing need for nutritious, functional and clean label foods, according to Reza Ovissipour, co-founder of the NICA program.
+
+Upcycled Verified cookie brand Fancypants turns the leftover oatpulp from oat milk production into upcycled oat flour, and combines it with King Arthur Baking Company’s flour. Any food waste, like broken cookies or crumbs, during Fancypant’s production are converted into renewable natural gas in partnership with Massachusetts-based energy farm Farm Powered, according to Fancypants.
+
+## Guar protein offers functional and low-cost solution
+
+Ingredient startup CoryPro Ingredients debuted its guar protein during Future Food-Tech in San Francisco last month. While guar gum is widely used in commercial food production as a stabilizer, thickener and emulsifier, its byproduct, guar meal is a rich source of protein, according to CoryPro.
+
+When guar meal is processed into a concentrate and isolate, it results in 80% and 92% protein content, respectively – a significant boost from guar meal’s protein content alone, which is about 55%, per CoryPro.
+
+As an allergen-free, non-GMO and gluten-free ingredient, guar protein also is cost friendly compared to other protein sources like pea, chickpea, or rice, which are bought as a food material versus byproduct, per CoryPro.
+
+With its functionalities as an emulsifier, guar protein can be used across a variety of categories, including nutrition bars, beverages and plant-based dairy, according to the company.
+
+## Sustainable egg replacements from potatoes
+
+As protein-enriched baked goods continue to capture consumers’ attention, companies look to sustainably produced ingredients to meet global demand.
+
+Israel-based alt-protein company Polopo partnered with global ingredient supplier CSM Ingredients to scale its patatin (potato protein) as a protein-rich egg replacement for baked goods.
+
+Polopo’s genetically modified potatoes contain a DNA sequence for the potatoes to produce patatin in higher concentrations. Once the GMO potatoes are fully grown, the protein is extracted and dehydrated as a powder after the harvest with trials yielding enough patatin protein to warrant commercialization, according to Polpos.
+
+While the potatoes themselves are GMO, the protein does not contain genetic material, making Polopos’ patatin a clean label ingredient, according to the company.",www.foodnavigator-usa.com,2025-04-09,15,Sustainable ingredients in bakery drive innovation,article,0.01370117969,38,122,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/25/functional-drink-ingredients-the-future-of-alcohol-free/,true,"Reports on a specific trend (functional beverages) with expert opinions and examples, in a news-style format.",Why functional is the future of alcohol-free,Functional ingredients allow beverage innovators to conjure up an exciting new world of beverages that are ready to make the most of the alcohol-free potential.,"These functional ingredients allow beverage innovators to conjure up an exciting new world of beverages that are ready to make the most of the alcohol-free potential.
+
+The alcohol-free category is booming. It’s experiencing a ‘transformative period of growth’, according to IWSR, with growth rates far above that of alcohol.
+
+Globally, the low and no alcohol category is expected to expand by +4% volume CAGR through 2028: that compares very favorably to the subdued growth in alcohol (where volumes can be expected to struggle up 1% CAGR 2023-2028).
+
+But it’s easy to get carried away with the growth rates and moderation momentum and forget why consumers drink alcohol in the first place. They’re looking for alcohol’s ‘functionality’: whether that be to relax after a long day at work, or to get a buzz to party or as a social lubricant at gatherings.
+
+For the alcohol-free category, then, the name of the game is how functional ingredients can replicate, mimic or reference that buzz.
+
+“Functionality is the new frontier of non-alc,” said Susie Goldspink, head of low and no alcohol at IWSR.
+
+“Functional products have been around for a while, but they tend to be kind of stand-alone functional products, whereas now we’re seeing a lot more blurring.
+
+“So beers with functionality, cocktails with functionality, wine with functionality, etc. It’s the next stage of innovation that we are seeing a lot of action around.”
+
+For many consumers, alcohol no longer fits the bill. They’re increasingly concerned about the health implications of drinking. They still want the social or relaxation buzz of alcohol - but without the hangover the next day.
+
+So what are the ingredients that can create that buzz?
+
+## Pushing boundaries in ingredients: Kin Euphorics
+
+Launched in 2018 by Jen Batchelor and supermodel Bella Hadid, Kin Euphorics uses nootropics, adaptogens and functional mushrooms to create an elevated state of mood.
+
+Batchelor was inspired to create her brand from her training in integrated medicine and Eastern traditions, specifically Ayurvedic and traditional Chinese medicine and herbal medicine – as well as the pushing into the exciting space of psychotropics and nootropics.
+
+And the brand is pushing the boundaries of its ingredients by thinking about the very effect consumers want.
+
+“How we land on what ingredients to use is based strictly on what feeling we are trying to elicit and what mechanisms (mental, hormonal, digestive) are at play when working with the system to support a specific mood,” explained Batchelor.
+
+First up, adaptogens.
+
+“We use adaptogens like ashwagandha, reishi, saffron, Schisandra, and Rhodiola rosea,” said Batchelor.
+
+“Adaptogens are nature’s antidote to stress and each of them plays a unique role whether it’s helping combat oxidative stress, environmental, or emotional, they are miracle workers. They help your body keep its cool and find balance, especially when life gets a little wild.”
+
+But the brand is looking beyond the common adaptogens.
+
+“Nootropics like GABA and 5-HTP are the secret sauce for clarity and mood elevation - they are like a little pep talk for your brain,” said Batchelor.
+
+“And then there are the botanicals - flavors like hibiscus and Schisandra berry - which not only bring that vibrant pop of flavor but awaken the senses and promote overall wellness.”
+
+## Getting drunk is no longer cool
+
+Functional alcohol-free beverages might be out to mimic the warming sensation of alcohol, the buzz of a party, or the relaxation occasion in the evening.
+
+But a key element they’re not trying to replicate is the feeling of getting ‘drunk’.
+
+“We really wanted a better, smarter buzz, something that could give us a perceptible elevation in mood but didn’t rob us of our agency,” said Batchelor.
+
+“That truly is the common denominator for all Kin drinks: to help us feel relaxed, present, grounded, and optimistic.
+
+“Unlike alcohol, which can largely be numbing and depress the system, even Kin’s most calming of tonics are not working to sedate or intoxicate you in any way.”
+
+### Functional alcohol-free brands
+
+**Katy Perry’s De Soi: Reishi mushroom, lion’s mane, L-theanine**
+
+Katy Perry's **De Soi**** ** also turns to adaptogens to echo the experience of drinking wine.
+
+“Our proprietary blend of three adaptogens—reishi mushroom, lion’s mane, and L-theanine—was carefully chosen to mimic the unwind effect your evening glass of wine has at the end of the day,” said CEO Scout Brisson.
+
+“While I wouldn’t say De Soi replicates alcohol, it does help promote a sense of calmness and ease, making it a perfect way to relax and feel good without the booze.”
+
+**Smiling Wolf: nootropics**UK-based
+
+**Smiling Wolf**
+
+**, meanwhile, was set up by three former Diageo execs: and contains a blend of nootropics and active ingredients.**
+
+The brand has set out to ‘create drinks that could enhance moods, by creating contentment and uplift, just like the good effects of alcohol’.
+
+To do that, the functional ingredients found in Smiling Wolf include Beta Alanine, Arganine, Glyceine, L-theanine, Caffeine, B3, B5, B6 - ingredients known to promote an increase in alpha brainwaves, serotonin, dopamine as well as regulate the mood and decrease anxiety.
+
+## Cannabis and CBD
+
+Other intriguing ingredient in alcohol-free is cannabis.
+
+On the one hand, brands using THC can provide the functional ‘buzz’, on the other, CBD gives consumers the option to relax and unwind.
+
+Los Angeles’ Pamos Beverage Co., for example, offers a variety of THC and CBD dosages: ranging from a micro-dosed spirit (2mg) to 5mg and 10mg for consumers who are already used to THC.
+
+“Pamos is formulated to mimic the experience of alcohol in many ways – from the flavor profiles and ingredients to the fast-acting THC infusion,“ explains David Mukpo, CEO and co-founder of Pamos.
+
+“The buzz is akin to a glass of wine: light, bubbly, and social.”
+
+Cannabis consumer products company Curaleaf, meanwhile, is behind Zero Proof Hemp Seltzers, a line of hemp-derived THC products.
+
+It has a 2.5mg THC seltzer as a drink designed as ‘the ideal alcohol alternative for adults at sporting events, concerts or social gatherings’, and a 5mg THC can.
+
+Like Pamos' drinks, the seltzers are targeted at giving consumers a ‘bubbly wave of social euphoria’ at events such as sports, concerts, social gatherings and more.
+
+Over in CBD, however, the focus is on relaxing after a long day.
+
+“CBD can help to regulate stress and anxiety and so the most common experience is one of calm, clarity and relaxation,” explained Victoria Kudawoo, Retail and Data Management lead of UK brand Goodrays.
+
+The brand chose a dose of 30mg CBD ‘to help you unwind with none of the negative effects associated with alcohol and all of the enjoyment of a great tasting, adult drink’.
+
+## Too much, too soon?
+
+It’s a whole new world. Alcohol is, at the end of the day, something consumers have known, loved and drunk for centuries.
+
+Faced with a whole new list of complex names and the idea of an effect from a plant, isn’t there a danger consumers get intimidated and scared away from the category?
+
+“Sometimes yes; but I think even the mass consumer is becoming super versed in the types of ingredients we use, especially after COVID,” countered Batchelor of Kin Euphorics.
+
+That’s particularly true given the rise in functional beverages across the soft drink industry over the last few years.
+
+The answer, says Batchelor, is to create engaging communication about products and showcase their tangible benefits.
+
+The brand has set up collaborations with experts such as Dr. Andrew Weil, an American celebrity doctor.
+
+“Collaborations help build credibility and bridge the gap between curiosity and confidence,” said Batchelor. “By making the complex approachable, we empower consumers to discover a new way to celebrate and connect.”
+
+### Join us for our FREE webinar on low and no alcohol!
+
+Register now for FREE for 'Innovation in low and no alcohol', where four industry experts will give us their insights and expertise into the low and no alcohol category.
+
+We'll be discussing:
+
+• The potential of CBD or THC drinks
+
+• Opportunities for RTD in low and no
+
+• How Gen Z drinking habits compare to prior generations
+
+• How brands can replicate the flavor experience of alcohol
+
+• The biggest opportunities over the next 10 years
+
+And much more...",www.foodnavigator-usa.com,2025-03-25,30,Functional drink ingredients: The future of alcohol-free,article,0.01579847458,67,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/07/soup-to-nuts-podcast-5-trends-reshaping-chocolate/,true,"Reports on a specific topic (chocolate trends) with expert opinions and data, in a news-like format.",5 trends reshaping chocolate: From clean label to flavor innovation to cost containment,"In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, leaders at six chocolatiers share what consumers want, how they are meeting their demands and where they see the most potential, including better-for-you products with clean labels, functional benefits and alternative sweeteners, bold flavor combinations, vibrant packaging and visual appeal, and products that skip cocoa solids and let cocoa butter shine. They also talk strategy for navigating price and supply volatility of cocoa, cocoa butter and other key ingredients. ","Volatile cocoa prices and sourcing challenges have cast a long shadow over the chocolate category, but there are still plenty of bright spots driving growth, inspiring innovation and instilling long-term confidence in the segment.
+
+According to Innova Market Insights, nearly two-thirds of the global population bought chocolate in 2024 with more than half eating it weekly and 54% gravitating to bars and truffles. This helped drive revenue in the chocolate confectionery market to $140.12 billion in 2025, according to Statista, which projects the market will continue to grow at a compound annual growth rate of 4.89% through 2030.
+
+To meet consumer demand and further drive growth, chocolatiers once again are innovating after a brief pause during the COVID pandemic. According to Innova, confectionery launches increased more than 3% year over year between 2018 and 2022.
+
+In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, chocolatiers share what consumers want, how they are meeting their demands and where they see the most potential, including better-for-you products with clean labels, functional benefits and alternative sweeteners, as well as bold flavor combinations, vibrant packaging and products that skip cocoa solids and let cocoa butter shine. They also talk strategy for navigating price and supply volatility of cacao, cocoa solids, cocoa butter and other key ingredients.
+
+### Explore past episodes of Soup-To-Nuts podcast
+
+Never miss an episode of FoodNavigator-USA’s Soup-To-Nuts podcast, or our recently launched Founders' Fundamentals podcast - subscribe today.
+
+Catch up on past episodes of Soup-To-Nuts:
+
+- Flavor trends: How to balance authenticity and access when introducing global dishes - Consumers says they want adventurous new flavors and international cuisine, but many are hesitant to try something unfamiliar - creating a 'conundrum' for manufacturers and marketers introducing global flavors
+- What is driving consumer interest in regenerative agriculture? – Consumer awareness and interest in regenerative agriculture is exponentially increasing - placing pressure on farmers, manufacturers and retailers to work together to boost supply
+- Danone seeks to rekindle consumers’ love of plant-based milk – Sales of plant-based milk have slowed in the past year, but Silk and So Delicious maker Danone still sees significant potential by focusing on fun in addition to function
+- What attracts consumers to whole grains and where is there room for innovation? – As the Whole Grain Stamp celebrates its 20th anniversary, Oldways Whole Grain Council considers where there is room for innovation and how to overcome barriers blocking product development and consumption of whole grains
+- Better-for-you marketing claims raise red flags: Could enforcement crackdown loom? - An advertising watchdog lists ‘better-for-you’ claims as a potential enforcement area for 2025 amid concerns that marketers may not be able to support implied health claims
+
+## Shoppers want chocolate with low- or no-sugar and clean ingredient decks
+
+Chocolate has long been touted as a “superfood” thanks to the high levels of antioxidants in cacao that some research suggests could offer heart health benefits, but these benefits often are tempered by high amounts of added sugar, fat and inclusions that tip chocolate into the indulgent category.
+
+In recent years, however, consumers increasingly are interested in better-for-you chocolate.
+
+According to research by the ingredient supplier Puratos, in 2024 there were more than 1.2 million online conversations and searches related to chocolate and confections with “a balanced mix of macronutrients.” Research by Barry Callebaut backs up the trend with a survey that found 53% of North American consumers think that chocolate products should offer more than taste – they also need to align with their health needs, which increasingly means lower sugar or no added sugar.
+
+To meet this demand, a new generation of chocolatiers are creating products without refined sugar, including Good Girl Chocolate, which founder and naturopathic doctor Tabatha Carr explained offers “a chocolate for everyone.”
+
+Her chocolate is free from gluten, dairy and soy and is sweetened with organic coconut sugar.
+
+Coconut sugar is a popular alternative to cane sugar favored by several brands, including startup Celia Chocolatier. Rhonda Nassar, who founded the company with her sister Dinah, explained coconut sugar has a lower glycemic index score and better aligns with the broader clean label movement, which also heavily influences Celia Chocolatier.
+
+“A lot of our customers are the ones looking for clean. For instance, the reviews you would see some of our customers are saying ‘We eat lower on the food chain,’ and they like that it is vegan. So, our chocolates don’t have dairy in them. They are all simple ingredients and they taste really premium,” Nassar said.
+
+She added Celia Chocolatier also does not use palm oil or added butter, is free from additives and preservatives and uses organic ingredients, although the bars are not yet certified.
+
+Spring & Mulberry forgoes all added sugar by using whole dates to sweeten its line of dark chocolate bars, which co-founder Catherine Shah notes sets the bars apart from the competition.
+
+“We stand out in a few ways. One is just a very, very simple, clean ingredient list. Our ethos is everything, all ingredients that we use, come from the earth or that you find in a produce aisle, and then the dates, obviously are a key component of our brand. Dates are packed with antioxidants. They have more antioxidants than blueberries and more potassium than bananas. But what is key in terms of managing insulin and blood sugar spikes is that they are full of fiber, which slows the absorption of sugar in the body,” Shah said.
+
+Shah adds Spring & Mulberry’s products also are crafted to meet emerging demand for simple, clean ingredients.
+
+“We find that our consumers are generally looking to us for two things. One is they’re trying to reduce sugar in their diet for a whole host of reasons, whether it is lifestyle or medical, but they are also looking to us because they want simple ingredients from the earth. They want to look at their ingredient panel and see dates, cocoa beans, berries, florals, nuts, like things that are actually grown on a farm and not in a lab,” she said.
+
+### Clean label 2.0: Join our webinar
+
+Interested in learning more about how clean label trends are evolving and reshaping different food and beverage categories? Join FoodNavigator-USA and a panel of experts at our upcoming free editorial webinar April 16.
+
+During the 60-minute event, Clean label 2.0: Soothing safety concerns and navigating state bans, representatives from Mintel, a leading law firm and two brands in the baby food and salad dressing aisle will explore how the demand for 'clean-label' is evolving among consumers, legislators and regulators - and how brands are innovating and renovating to meet their needs.
+
+Learn more and register today.
+
+## Adventurous flavors and functional benefits drive trial and repeat purchase
+
+The addition of berries, florals, nuts and botanical oils in Spring & Mulberry’s and Celia Chocolatier’s chocolate bars also help the brands meet rising consumer demand for ingredients with functional benefits and which offer adventurous taste experiences.
+
+According to Innova Market Insights, “adventurous consumers are on the lookout for new chocolate flavors and experiences to challenge their preferences.”
+
+One rising ingredient that checks both boxes is ube – a bright purple tuberous root vegetable from the Philippines that has a slightly sweet, nutty profile that plays well with other flavors and which is touted as packed with vitamins, minerals and antioxidants that support eye and heart health as well as immunity.
+
+Hawaii-based Galleon Chocolate prominently features ube in its products, which founder Len Gonzales said are inspired by his Filipino culture.
+
+“People who are looking for a taste adventure or a connection back to the Philippines could actually get that feeling, that vibe, with all our products,” he said.
+
+He explained ube’s flavor profile is of pistachio, vanilla and some undercurrents of coconut.
+
+“Imagine a white chocolate bar with those flavor profiles, but vibrant purple, naturally colored from the ube yam powder that we use. You get the stunning purple, vibrant color with most of our products,” he said.
+
+Coba, which makes coffee and tea infused white chocolate bars, also is tapping into consumer demand for functional benefits and new flavor experiences. Company Co-Founder Peter Lee explains that each Coba bar is equal to one cup of tea or coffee, depending on the flavor, and offers a multi-phased tasting experience.
+
+“We are essentially brewing the coffee and teas in cocoa butter” to create the coffee shop experience in a chocolate bar that is portable, he said.
+
+For example, Coba offers a double espresso bar with two shots of espresso and the smooth texture of cocoa butter.
+
+“When you first bite into it, you are getting mostly the chocolate texture and then espresso with slowly release itself and it will resemble a Cuban espresso with roasting notes of the coffee and with the brown sugar notes you get after that,” he explained.
+
+The company’s matcha latte bar offers a “subtle flavor,” while the chai latte bar packs a sinus clearing punch paired with sweet notes, he added.
+
+## White chocolate rises alongside cocoa prices
+
+Coba’s and Galleon Chocolate’s decision to use white chocolate – or just the cocoa butter – as the base for their products was equally an economic decision as it was a culinary one.
+
+Lee explained that with cocoa prices rising quickly, he wanted to manage input costs by using less cocoa solids, which are more expensive than cocoa butter.
+
+Like Coba, Galleon Chocolate predominantly uses cocoa butter to create white chocolate to keep costs down, but it also is mitigating r",www.foodnavigator-usa.com,2025-04-07,17,Soup-To-Nuts Podcast: 5 trends reshaping chocolate,article,0.02121740795,60,123,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/01/april-launch-pad-new-products-embrace-summer-nostalgia-and-seasonal-diet-goals/,true,"Reports on new product launches in the food and beverage industry, which is a specific event.","Seasonal delights: New launches embrace summer with refreshing flavors, festive treats and products to help shoppers slim down",Swimsuit season is around the corner and food and beverage manufacturers are rolling out new products to help consumers who are counting their calories and carbs as they prepare for summer as well as seasonal treats to refresh and refuel as they enjoy longer days,"Warming weather can evoke mixed emotions that influence consumers’ food and beverage choices as some shoppers seek products that will help them look their best in sundresses and shorts and others look for indulgent treats that recall the nostalgia of summer breaks and which can help celebrate a break from routine.
+
+Brands are rising to meet these demands with new products launching across categories including refreshing new beverages, TikTok-inspired bakery items, more inclusive kits and health-conscious shortcuts.
+
+## Macro management
+
+Whether consumers want to slim down or bulk up for the summer, protein is an in-demand, multifunctional macronutrient that can help boost satiety and by extension curb calorie consumption or support muscle gain and fitness goals.
+
+Daily Harvest’s Organic Pea Protein Powder launch in March offers consumers a convenient and versatile way to add 24 grams of neutral-tasting, plant-based protein per 120-calories to their diet – whether it is in smoothies, breakfast bowls or other applications. The company says the product stands out from the competition because it is “pure” and free from fillers, gums and other additives – claims it supports with third-party lab testing for heavy metals.
+
+The launch follows Daily Harvest’s recent debut of high-protein smoothies, which it says are a “tremendous success.”
+
+Carb-counting is another popular strategy for managing health and fitness goals that can leave some consumers feeling left out as their friends and family share foods that would push them over their limits.
+
+Old El Paso wants to help consumers cut carbs but not the fun with the launch of several Carb Advantage items that makes taco night more inclusive. These include:
+
+- Carb Advantage Nacho Cheese Hard Shells
+- Carb Advantage Soft Tortilla
+- A tortilla rounds taco kit
+- Reformulated original Carb Advantage taco shells
+
+## TikTok: Summertime trends made easy ** **
+
+Kellanova and General Mills make it easier for consumers to replicate trendy TikTok trends that elevate sweet baked goods with products that deliver convenience and which leverage existing social media buzz to a lighter marketing lift.
+
+General Mills this month introduced its Funfetti Celebrations Cake mix as a “budget-friendly, foolproof way to create the same eye-catching, sprinkle-loaded” cakes taking over social media and appearing in bakeries “without breaking the bank,” according to the company.
+
+The kit, which is available at Walmart for suggested retail price of $3.98, goes beyond the company’s tried-and-true, iconic Funfetti cake mix by adding a bonus pack of sprinkles in fun shapes and colors to coat the outside of the cake. Consumers will need to buy or make frosting to “glue” the sprinkles to the outside of the cake.
+
+Kellanova also draws inspiration from the viral TikTok trend of topping Rice Krispies Treats with salty and sweet mix-ins with the launch of its Rice Krispies Treats Bliss.
+
+“More and more, we’re seeing fans elevate their Rice Krispies Treats bars at home with over-the-top mix-ins, from candy to pretzels. With Rice Krispies Treats Bliss, we are bringing those confection-inspired creations straight to shelves, making it easier than ever to enjoy a next-level treat whenever the craving strikes,” Danielle Rappoport, brand director for Rice Krispies Treats, said in a statement.
+
+The line, which launches in April, includes Chocolate Sea Salt Pretzel and Caramel Sea Salt Pretzel and will be available at Walmart, Kroger and other major chains for a suggested retail price of $3.99 for a six-count box.
+
+## More is better when it comes to baking
+
+Two brands – Pillsbury Baking and Ghirardelli – make sure there are sufficient sweets for everyone at spring holidays and summer gatherings with launches designed to feed more consumers.
+
+With Ghirardelli’s launch of a Gluten Free Double Chocolate Brownie mix the brand ensures that the 30% of consumers who follow a gluten-free diet or who have followed one in the past can share the same decadent brownie experience as other consumers.
+
+The new mix swaps the wheat flour with brown rice flour but uses the same premium semi-sweet and bittersweet chocolate chips and a unique blend of cocoa powders and vanilla used to create other signature Ghirardelli products.
+
+“This highly anticipated offering allows everyone to enjoy the rich chocolate goodness of Ghirardelli’s beloved Double Chocolate Brownie,” David Dulyx, vice president of licensing and professional products division (PPD) for Ghirardelli, said in statement. “We’re delighted to bring the same cherished craftsmanship and decadent indulgence into the kitchens of all home bakers, regardless of dietary needs.”
+
+Pillsbury Baking also wants to ensure that no one is left out from enjoying its new Whipped Frostings, which come in “generously sized” 12-ounce tubs to frost up to 24 cupcakes.
+
+The Whipped Frostings are a “light, fluffy twist” on conventional frosting and available in Buttercream, Chocolate, Strawberry Delight and Sweet Cream.
+
+They are available now in Walmart and coming soon to other retailers at a suggested price of $1.96 per tub.
+
+## Refreshing beverages ‘turn on vacation mode’
+
+New products from Califia Farms, Capri Sun and Chobani will help consumers chill out and enjoy the long summer days and leisurely evenings with refreshing drinks or products inspired by iconic seasonal beverages.
+
+Chobani “is chasing the sun” with a trio of limited-time flavors that recall nostalgic summer moments across its Classic Greek Yogurt, Flip and Coffee Creamer lines.
+
+It says it draws inspiration from the classic summer beverage fruit punch for an LTO Greek Yogurt that blends cherry, orange and pineapple flavors, from social media for its Confetti Birthday Cake dairy coffee creamer and from the Fourth of July with its Red, White and Poppin Flip that blends lemon Greek yogurt with “natural poppin’ red, white and blue candies.”
+
+Califia Farms claims its new line of Creamy Refreshers, which blend fruit juices with coconut cream, “is turning on vacation mode.” The line includes Strawberry Creme, Key Lime Colada, Pina Colada and Orange Creme flavors, all of which have 10 grams of sugar or less per serving, which is nearly 60% less sugar than leading fruit juice beverages.
+
+The beverages are available nationwide at Albertsons, Target and Kroger for a suggested retail price of $5.99.
+
+Kraft Heinz is helping consumers enjoy summer evenings and the recent total lunar eclipse with the debut of Capri Sun’s Moon Punch – a creative repackaging of its classic cherry-flavored juice in a glow-in-the-dark pouch. The launch follows the recent expansion of the line into a multi-serve jug, pallet of pouches at Walmart and single-serve bottle.",www.foodnavigator-usa.com,2025-04-01,23,April Launch Pad: New products embrace summer nostalgia and seasonal diet goals,article,0.01528515168,42,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/future-of-food-as-medicine-trend/,true,Reports on a specific trend in the food and beverage industry with factual information and expert opinions.,What’s next for unstoppable ‘food as medicine’ trend?,The ‘food as medicine’ trend is growing fast. We discover what’s next for this major player in food and beverage.,"Chronic diseases like diabetes and heart disease make up a huge portion of healthcare spending, with research showing that better nutrition can cut those costs by up to 40%, while also decreasing hospital admissions and re-admissions (S2G Investments).
+
+Enter ‘food as medicine’.
+
+Worth an estimated $25bn (€23bn), the food as medicine market is growing fast, with a projected CAGR of 4.3% over the next decade (Prophecy Market Insights).
+
+### What is 'food as medicine'?
+
+Food as medicine is the concept of eating and drinking to promote health and wellbeing.
+
+“There is good evidence that an unhealthy diet is a big contributor to heart disease, diabetes, many forms of cancer, bowel problems and many other conditions besides, and that following a healthy diet can help to prevent these conditions, to slow down their progress if you already have them, and sometimes even reverse them.”
+
+Dr Sue Kenneally, Nutritionist
+
+## Key themes of food as medicine trend
+
+One of the strongest categories within the food as medicine trend is personalised nutrition. Already worth $11.3bn and growing at a CAGR of 15.5% (MarketsandMarkets), it covers everything from supporting gut health to improving energy.
+
+At the same time, companies in the healthcare space are taking a more clinical approach to food as medicine, developing dietary solutions aimed at managing specific diseases.
+
+“We’re seeing a shift in how we think about combining medicine and nutrition as part of treatment,” says Dan Ripma, VP at S2G Investments.
+
+Faeth Therapeutics is one of a growing number of healthcare providers prioritising nutrition. The US-based company is developing precision nutrition plans that align specific diets with tumour genotypes and treatment plans to improve cancer therapy outcomes.
+
+And far from being a niche subject, manufacturers are also shifting focus towards the idea of food as medicine, with Ripma explaining that pharmaceutical companies, grocery retailers, and major food brands are all exploring ways to integrate nutrition into their business models, signalling broad validation of this trend.
+
+One such brand is Big Bold Health, a nutrition and supplement brand focussing on immune health, through the use of functional ingredients. These include Himalayan Tartary Buckwheat, a ‘superfood’ associated with significant shifts in key pathways related to immune aging, brain health, and longevity. It is also linked to a 47% reduction in biological aging in rapidly aging individuals.
+
+## F&B focussing on food as medicine
+
+The surge in consumer interest in food as medicine has led to a sharp rise in new product development (NPD) as brands rush to meet demand.
+
+“We’re seeing more companies entering the space, with offerings that span functional foods, clinically backed supplements, medically tailored meals, and personalised nutrition powered by technology,” says S2G Investments’ Ripma.
+
+Recent months have seen Ocean Spray launch its functional dried fruit blends, Marks & Spencer launch its Brain Ball, and Coca-cola launch its first prebiotic soda named Simply Pop.
+
+And technology is helping them do it, with advances in nutrition science and technology making it easier to create evidence-based, scalable food solutions.
+
+## The future for food as medicine
+
+“We expect the food as medicine trend to accelerate as the demand for cost-saving, scalable health solutions grows,” says S2G Investments’ Ripma. “The medical foods and clinical nutrition sector is already worth billions, with the medical food space alone expected to become a $39bn market by 2030. We expect this to only grow as more healthcare spending shift toward food-based solutions.”
+
+Functionality is already popular in the space, a trend that is expected to continue, as manufacturers reformulate to add functional ingredients. Such is its success, the global functional food and beverage market has been valued at over $281bn and is forecast to be worth over half a trillion by 2028 (Statista).
+
+It’s also expected that the category will boost direct to consumer channels, as manufacturers capitalise on the rise of online shopping for health foods.
+
+And it’s not just limited to those who avoid the use of medications. It has potential to be used as a complementary aid to weight loss, for patients taking weight-loss drugs, such as GLP-1.
+
+“This is likely just the first generation of GLP-1s, but they are already influencing consumer shopping behavior,” says S2G Investments’ Ripma. “Their impact on diets will be just as significant. They could shift demand toward smaller portions or more nutrient-dense foods, creating new opportunities for innovation.”
+
+And last, but by no means least, technology is predicted to play a pivotal role in the future of the trend, with AI-driven nutrition recommendations, wearables that track metabolic health, and platforms that connect food and healthcare systems all playing a significant role. Mealogic, for example, is building a platform that connects patients to medically tailored meals and nutrition support through their health plans, helping to improve outcomes while reducing overall healthcare costs.",www.foodnavigator-usa.com,2025-04-03,21,Future of food as medicine trend,article,0.01134473011,35,109,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/forsea-foods-clears-technological-and-sensory-hurdles-to-bring-cell-cultured-eel-to-market-soon/,true,"Reports on a specific company's (Forsea Foods) advancements and plans, which is a factual event.",Cultivated seafood Forsea Foods wins over taste testers and passes significant scientific and technological milestones,"A pioneer in the cultivated seafood space, Forsea Foods celebrates successes that bring it closer to producing “delicious, affordable food” more sustainably","Startup Forsea Foods is creating cell-cultured seafood more sustainably and affordably thanks in part to groundbreaking scientific and technological advancements that allow it to produce cells at record breaking density.
+
+At the same time, the company is proving itself as an organoleptic leader in the space through exclusive tastings around the world and collaborations with renowned chefs, who have played a key role in refining the product’s taste and texture.
+
+The company’s ultimate goal is to produce “delicious, affordable food” more sustainably – an ambitious goal shared by many in the nascent cell cultivation section and one that remains elusive for many players. However, in the past year and a half, Forsea has made strides – steadily surpassing multiple milestones, beginning with increased cell density, which company Co-founder and CEO Roee Nir says unlocks enhanced efficiency, reduces costs and paves the way for large-scale production.
+
+He explained the company recently reached cell densities exceeding 300 million cells per milliliter – the highest efficiency recorded in the industry – thanks to its unique organoid technology. This in turn enhances efficiency and dramatically reduces production costs so that making cell-cultured seafood could more quickly become economically viable, he added.
+
+“The common practice of cultivated meat production is to use single cell suspicion in different bioreactors and use scaffolding processes and these process are very complex and expensive,” Nir explained.
+
+“What we do, on the other hand, is we build organoids that spontaneously differentiate to the edible cells altogether,” he explained.
+
+“Our organoids are naturally composed of fat, muscle and, of course, the connective tissue,” which allows the company to skip the scaffolding and save on input costs and CapEx expenses, he added.
+
+In addition, the organoids “produce much of the growth factor themselves,” which allowed the company to reduce media costs by five times in the past year, Nir said.
+
+“We need to change the media in our bioreactor only once, while in other processes that tends to be far higher numbers,” he explained.
+
+This also allows the company to continuously harvest cells, he added, noting other companies tend to work in batch or semi-batch processes.
+
+“That is why we were able to reach cell densities of even more than 300 million cells per milliliter,” he explained.
+
+## Forsea plans production facility and initial product launch
+
+The next major milestones for Forsea are to build a commercial production plant in Japan, from which it can launch its first product – cell-cultured unagi – pending regulatory approval.
+
+“We are looking to launch the first product within two years. The system that we have developed that is composed of a setting that allows our cell lines to aggregate as organoids and then to proliferate in large quantities creates a very robust system that allows us to reach these achievements,” Nir said.
+
+As for the production plant, he said, “we have done a lot of work to design the plant and we are ready to embark on building our production facility.”
+
+## Taste-tester approved
+
+The company is confident consumers will eagerly try its cell-cultured seafood based on several exclusive tasting events it has hosted in the past year and a half and results from consumer surveys it conducted in Japan in January.
+
+Forsea hosted a “sensory evaluation” event in Japan earlier this year at which it was not allowed to have participants taste its eel, but they could see it prepared and smell it. A corresponding nationwide survey conducted by Forsea in Japan in January found 35% of Japanese consumers are aware of cell-cultured seafood and willing to try it, 25% are eager to taste it regardless of price and 50% already consume eel at least once per year – underscoring the cultural relevance of the company’s first planned product.
+
+The company also offered “first bites” of its cell cultured seafood to a select group at Future Food-Tech San Francisco, including a sample of the cultivated eel with the eel cells and two samples using white fish cells, including a fish katsu and a traditional Israeli dish of a kebab in a pita.
+
+“These dishes were developed in house. However, we have collaborations with several Israeli chefs as well as Japanese chefs and also partnerships with three major Japanese corporations – one of which is the largest fish and seafood company in Japan, who is also an investor,” Nir said.
+
+He added that these partnerships set the company up well for the debut of its first product once it clears regulatory hurdles.
+
+**Video production and editing by Caroline Rude.**
+
+### The cultivated economy: B2B business models shaping the future of cultivated Foods
+
+At Future Food Tech Chicago, cultivated meat and seafood leaders will answer big questions about the future of cultivated foods, including how to overcome scaling challenges, the latest advaces in growth media, scaffolding and cell line development and how best to move their businesses forward - as B2B or B2C providers.
+
+Learn more about Future Food Tech in Chicago June 1-2 and register .",www.foodnavigator-usa.com,2025-04-22,2,Forsea Foods clears technological and sensory hurdles to bring cell-cultured eel to market soon,article,0.01238479927,39,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/ai-improves-seafood-supply-chain/,true,Reports on a specific real-world event (AI in seafood industry) with news-style reporting,AI helps seafood innovation swim against the supply chain current,"AI is rapidly accelerating R&D in the seafood industry, with companies like Umami Bioworks demonstrating how AI-driven approaches can streamline supply chains and optimize production processes.","AI is rapidly accelerating R&D in the seafood industry, with companies like Umami Bioworks demonstrating how AI-driven approaches can streamline supply chains and optimize production processes.
+
+Seafood fraud is a growing issue with the National Oceanic Atmospheric Administration (NOAA) highlighting the range of fraudulent activities along the seafood supply chain – from mislabeling to illegal harvesting. With more than $20.3 billion of seafood imported into the US, per USDA data, AI offers solutions to address supply chain pain points.
+
+NOAA already recognized the potential of AI in reshaping the seafood industry, issuing a request for AI products to improve its fishery surveys, which currently rely on comprehensive, yet labor-intensive and error-prone methods.
+
+Similarly, the cultivated meat industry faces its own challenges when it comes to transparency, efficiency and sustainability. Just like the seafood sector, cultivated meat needs robust, real-time data to ensure ethical production and traceability, as a Good Food Institute expert previously discussed.
+
+## Umami Bioworks’ Alkemyst AI model cuts costs, risk and time
+
+Cultivated seafood company Umami Bioworks’ Alkemyst AI model was originally developed to boost production for cultivated seafood, but can support the broader seafood value chain, including aquaculture, wild fisheries management and seafood supply chains.
+
+Alkemyst’s model is built on a wide range of data, including public and proprietary insights on marine biology, seafood flavor and texture. It also incorporates data on how different seafood species are produced and their unique taste and sensory qualities, according to Umami.
+
+Alkemyst streamlines cultivated seafood R&D by reducing costs by 86%, risk by 83% and time by 62% through it’s AI-driven modeling and digital simulations, explained Mihir Pershad, CEO, Umami Bioworks.
+
+“These gains come from using a hybrid foundation model and digital twin to prioritize high-impact experiments, reducing redundancy and human error. By coordinating all R&D through a shared model, we ensure faster, more efficient development of optimized fish culture systems,” Pershad said.
+
+The model draws from “a combination of data sources to stay aligned with current market and biological realities,” including publicly available data and genetic information, along with Umami’s own research on seafood genetics, key biological markers and flavor and texture analysis, Pershad explained.
+
+The company also collaborates with seafood companies to analyze their data, helping Umami tailor solutions to specific species and production methods. By identifying common biological traits across different seafood types, Alkemyst can apply insights more efficiently and speed up research and development, he added.",www.foodnavigator-usa.com,2025-04-03,21,AI improves seafood supply chain,article,0.009320304125,26,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/23/cpg-tips-for-securing-the-best-vc-deal/,true,Reports on advice from a lawyer on securing venture capital for CPG startups.,VC fundamentals: CPG startup lawyer shares tips for securing the best fundraising deal,"CPG founders on the hunt for venture capital should consult a lawyer first to ensure they get the best possible deal, without giving too much of their company away. ","Hiring a lawyer in the early days of a CPG startup might appear to be a nice-to-have, but retaining legal expertise can lay the groundwork for years of market success, Hind Abdelaziz, startup attorney at Founders Law, shared on an episode of the Founders’ Fundamentals podcast.
+
+Founders can consult lawyers to ensure their intellectual property – branding, name, product type, manufacturing process, etc. – is protected, Abdelaziz explained.
+
+A lawyer can advise on whether a startup should be incorporated under a limited liability company (LLC) or a Delaware C-Corp, she added. Both offer liability protection, but the Delaware C-Corp requires annual reporting and specific requirements for fundraising.
+
+Also, lawyers play a crucial role during fundraising, ensuring venture capital (VC) deals have favorable terms for a founder, Abdelaziz said.
+
+Venture capitalists invest in startups in exchange for an equity stake in a company with the prospect of it being repaid from the founder often by an exit – whether through acquisition, merger or an initial public offering.
+
+“There are so many different ways to position your startup and to secure the best possible investment for your company and valuation for your company. It is great to have someone on hand to guide you through different issues,” she elaborated.
+
+## Knowing when to say no to VC
+
+Lawyers advise founders on how much equity in their company they should give away during a funding round, Abdelaziz said. Founders who give too much equity in the beginning might not have enough later in the company’s lifecycle, she added.
+
+### Catch-up on the Founders’ Fundamentals podcast
+
+Founders' Fundamentals is a bi-weekly podcast series dedicated to sharing strategies and insight on how to build and grow a food and beverage CPG brand. Re-visit past episodes here:
+
+
+- Regenerative agriculture: What to know before getting certified
+- From metrics to market: Data strategies to succeed in retail
+- Preparing for retail: What CPG brands must know to succeed
+- Expo West guide: How founders can prepare for CPG’s ‘Super Bowl’
+- Beverage disruption: L.A. Libations CEO shares the recipe for building an iconic brand
+
+Being a CPG founder can be a “really emotionally and operationally challenging journey,” and many first-time founders “have an identity crisis at times” double-guessing if they have the right product or if they can succeed, Abdelaziz noted.
+
+Lawyers serve as a backstop to these concerns and ensure that these insecurities do not damage the brand, she added.
+
+Founders should think twice before saying “yes” to any eager venture capitalist, as interest from one investor might signal broader market demand and the potential for better VC deals, Abdelaziz explained.
+
+“You have self-doubt sometimes, and sometimes that actually hurts the products and the company a lot more than you realize because you do not realize how valuable the company actually is in the market. And if a venture capitalist sees that, then they may offer some unfavorable terms,” Abdelaziz elaborated.
+
+## ‘Find the best investor for you and for your company’
+
+Venture capitalists often request a seat on the company’s board of directors, Abdelaziz said.
+
+Founders must carefully consider a venture capitalist’s value and object before they join the board to prevent disagreements with growth strategies and exit plans, she added.
+
+“I always tell my clients to try to go and find the best investor for you and for your company. Someone who has a lot of experience in your industry, but also someone who you could work with, and you would generally take them as a mentor and use their advice. Try not to get investors from a desperate place,” Abdelaziz said. “This is a long-term relationship, so that is why you want to make sure that you have the right people on board because it is a group effort in the long term.���",www.foodnavigator-usa.com,2025-04-23,1,CPG tips for securing the best VC deal,article,0.01143182031,31,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/31/soup-to-nuts-podcast-marketing-strategies-for-global-cuisine/,true,"This is an article about marketing strategies and flavor trends, not a report on a specific news event.",Flavor trends: How to balance authenticity and access when introducing global dishes,"In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, representatives from two emerging ethnic packaged food brands – Deep Indian Kitchen and Del Real Foods – share how they walk the line between authenticity and accessibility without tipping over into appropriation. Both brands, which showcased at Natural Products Expo West, offer marketing strategies that encourage trial and tips for innovating products that meet consumers where they are. ","Authenticity is a must-have for most consumers, particularly younger generations who seek memorable dining experiences and who want to learn more about different cultures and value “true” or hyper-specific flavors and ingredients over substitutions with mainstream or more familiar alternatives.
+
+According to research from Datassential published last fall, 60% of consumers said they value authenticity in food more now than ever before. This is particularly true for younger generations, with Datassential reporting more than half of Gen Z consumers saying they actively seek restaurants that serve global cuisines compared to two in five Gen Xers or Baby Boomers.
+
+The “conundrum” for manufacturers and marketers, however, is striking the right balance between the adventure authenticity promises and offering the familiarity necessary to drive trial given research in Science Direct found consumers are more likely to fear unfamiliar food and deem them “risky.”
+
+In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, representatives from two emerging ethnic packaged food brands – Deep Indian Kitchen and Del Real Foods – share how they walk the line between authenticity and accessibility without tipping over into appropriation. Both brands, which showcased at Natural Products Expo West, offer marketing strategies that encourage trial and tips for innovating products that meet consumers where they are.
+
+### Explore past episodes of Soup-To-Nuts podcast
+
+Never miss an episode of FoodNavigator-USA’s Soup-To-Nuts podcast, or our recently launched Founders' Fundamentals podcast - subscribe today.
+
+**Catch up on past episodes of Soup-To-Nuts:**
+
+**What is driving consumer interest in regenerative agriculture****?**– Consumer awareness and interest in regenerative agriculture is exponentially increasing - placing pressure on farmers, manufacturers and retailers to work together to boost supply**Danone seeks to rekindle consumers’ love of plant-based milk**– Sales of plant-based milk have slowed in the past year, but Silk and So Delicious maker Danone still sees significant potential by focusing on fun in addition to function**What attracts consumers to whole grains and where is there room for innovation?**– As the Whole Grain Stamp celebrates its 20th anniversary, Oldways Whole Grain Council considers where there is room for innovation and how to overcome barriers blocking product development and consumption of whole grains**Better-for-you marketing claims raise red flags Could enforcement crackdown loom?**- An advertising watchdog lists ‘better-for-you’ claims as a potential enforcement area for 2025 amid concerns that marketers may not be able to support implied health claims
+
+## ‘Consumers don’t want anything that is Americanized or watered down’
+
+According to research by Innova Market Insights, consumers increasingly want not just global flavors, but authenticity that is rooted in culture and will help connect them with others.
+
+For Deep Indian Kitchen, which launched in 2019 and is sold in about 21,000 stores nationwide, this means offering mainstream American consumers the same authentic recipes that its parent company and three-generation Indian-American family business Deep Foods Inc. has served the Indian American community since 1977.
+
+“The consumer doesn’t want anything that is Americanized or watered down, right? If you want Indian, you want the same thing that an Indian person would eat. Likewise Thai, likewise Korean, etc. So we never water down or change the product,” said Kiernan Laughlin, general manager at Deep Indian Kitchen.
+
+But, he added, while the recipes are the same, the company tweaks how it names and positions products to better welcome consumers who are not new to Indian cuisine.
+
+For example, instead of labeling a traditional stewed greens and soft cheese dish saag paneer, Deep Indian Kitchen labels it spinach paneer.
+
+## Convenience eases trial and enhances access of global cuisine
+
+One of the biggest challenges for consumers seeking authentic global flavors is if they did not grow up with a specific cuisine, they likely do not know how to make it themselves, which is where Laughlin says frozen convenience comes into play.
+
+Deep Indian Kitchen’s dishes, snacks and sides are sold in the freezer aisle, which allow consumers to try traditional dishes at a fraction of the price as in a restaurant and in a fraction of time as cooking it from scratch.
+
+“Frozen plays a really interesting role in making the food more accessible, and I think it appeals particularly to millennials at their life stage right now where they are busy,” and balancing work and life, Laughlin said.
+
+Even if consumers grew up with a global cuisine and know how to prepare traditional dishes, they may not have time, which is why Del Real Foods offers authentic refrigerated Hispanic Foods that can be easily mixed and matched to create versatile dishes at home.
+
+Rachel Garner, a category manager at Del Real Foods, explains that the company’s convenient products offer an easy solution to first- and second-generation families seeking authentic Hispanic solutions and lower the barrier for trial for consumers who are not familiar with the cuisine.
+
+“A lot of consumers have nostalgia around what their grandma used to make, what their mom used to make and these beautiful smells that you would come home to, but in a modern world today you don’t have the time to make it,” she said.
+
+To help on-the-go shoppers maintain a connection with their culture, Del Real Foods offers staples, like tamales, fresh salsa, shredded chicken and other components that can be used as the base for a “quick scratch” meal at home. It also offers heat and eat products, like pupusas, when time is even more of the essence.
+
+## Specific, specialized ingredients boost authenticity
+
+As consumers become more familiar with global cuisines, companies are able to draw in shoppers with increased specificity about ingredients that adds to authenticity.
+
+By pairing regionally specific and unfamiliar sounding ingredients with more familiar dishes or products, Garner said brands can help shoppers take baby steps toward more authentic flavors and food.
+
+“Chilies and cheeses have been the most recent way for us to play with authentic Mexican ingredients,” she said.
+
+For example, instead of calling out generic “peppers” on pack, the company specifies the variety, such as poblano. Likewise, it blends traditional Oaxacan cheese with cheddar in its three-cheese quesadilla so that consumers can try a regional ingredient that may be unfamiliar but also be reassured by a type of cheese they already know.
+
+## Driving discovery
+
+No matter how delicious or convenient products are, consumers won’t buy them if they don’t know about them, which is where Laughlin says packaging and branding play an essential role of not only helping products standout on shelf but introducing consumers to a cuisine with which they may not be familiar in a way that is representative and respectful of the culture from which it comes.
+
+Deep Indian Kitchen does this with vibrant colors on its packaging that appeal to Millennials but also recall the streets of India which Laughlin notes is a “very colorful place.” Likewise, the lamp and arches on its package represent two cultural touchpoints found throughout India and so are at once authentic and welcoming.
+
+Just as important as eye-catching packaging is strategic distribution and merchandising. Deep Indian Kitchen has about 45% share of frozen Indian food nationwide, so it is less concerned about gaining share and more focused on partnering with retailers to “grow the pie.”
+
+To do this, the company works closely with retailers to strategically stock products in a way that they are easy to find by customers looking for them but also discoverable by those who may not know about it. For example, its new dumplings will be placed in a set with other global dumplings rather than an Indian food set.
+
+## Innovation expands access** **
+
+According to Laughlin, product innovation also plays a key role in maintaining consumer engagement by introducing solutions for different day parts or usage occasions as well as improving merchandising. Deep Indian Kitchen is delivering this with the recent launch of its dumplings and street wraps.
+
+“Last year we launched our first handheld product, our frozen Kati Street Wraps, and those are doing really well. They are sold in about 8,000 stores now. And we are launching here our Momo Dumplings, which are authentic Indian dumplings and the first of their kind to have chicken tikka masala on the inside and butter chicken on the inside. So, a really unique flavor experience,” he said.
+
+He added “dumplings are on fire right now,” and are the fastest growing appetizer. By launching the Momo Dumpling, Deep Indian Kitchen can expand the dumpling set, rather than simply take market share from existing products.",www.foodnavigator-usa.com,2025-03-31,24,Soup-To-Nuts Podcast: Marketing strategies for global cuisine,article,0.01749823604,45,121,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/why-regenerative-agriculture-matters-for-food-producers/,true,Reports on a specific event (webinar) with expert opinions and details.,Why it’s time for producers to dig into regenerative agriculture,"Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play","While traditional approaches have focused on reducing harm, regenerative agriculture (or regen ag, as it’s increasingly known) aims higher. It’s about rebuilding: restoring soil health, boosting biodiversity, supporting farmers and creating long-term resilience from farm to shelf. That mission is especially relevant to the bakery and snack sectors, which rely heavily on raw agricultural inputs and are closely scrutinised by increasingly values-driven consumers.
+
+To help businesses navigate this complex but promising path, Bakery&Snacks is hosting an editorial webinar titled ‘Regenerative bites: Sustainable farming for snacks’ live on Tuesday, April 29. The one-hour session will be moderated by Bakery&Snacks editor Gill Hyslop and features three high-profile speakers leading the charge in regenerative transformation.
+
+## Insight from the front lines
+
+So what does regen ag look like in real-life supply chains and how can companies – from multinationals to emerging startups – begin embedding these principles into their sourcing strategies?
+
+To help unpack that, the webinar welcomes:
+
+- Bertie Matthews, managing director of Matthews Cotswold Flour
+- Christina O’Keefe, regional head of Sustainability, North America, Kerry Group
+- Kristy Lewis, founder and chief visionary officer of Quinn Snacks
+
+Each brings a unique perspective – from traditional milling and ingredient systems to consumer-facing innovation – and together, they’ll examine the barriers, breakthroughs and business case for regenerative agriculture.
+
+“Regenerative agriculture isn’t just about how we grow wheat,” says Matthews. “It’s about the entire ecosystem, from the microbes in the soil to the people baking with our flour. If we don’t care for the land, we lose the quality and integrity of the product and ultimately, the trust of our customers.”
+
+Matthews Cotswold Flour has been working closely with UK farmers to introduce cover cropping, reduced tillage and mixed crop rotations that regenerate soil health without sacrificing yield. For Bertie, transparency is just as important as technique.
+
+“We’re not perfect, but what matters is making a start. If we can bring the customer along on that journey, we turn sustainability from a technical issue into a human story.”
+
+That human story is central to the mission of Kristy Lewis, whose company Quinn Snacks was built on the idea of knowing your food’s origins.
+
+“We coined the term ‘farm-to-bag’ because we wanted consumers to connect the dots between snacks and soil,” she explains. “I was frustrated by the lack of transparency in the industry. Regenerative agriculture gave us a framework – not just to clean up our supply chain, but to build real partnerships with growers who care.”
+
+Over the past decade, Quinn has worked with farmers like Steve Tucker of Tucker Farms in Nebraska to trial regenerative methods such as no-till planting, intercropping and minimal chemical use. The result? Higher-quality ingredients, stronger farmer relationships and a powerful brand story that resonates with consumers.
+
+“Yes, regenerative is good for the planet, but it’s also good business. Our customers want to feel good about what they’re eating. When we talk to them about the work our farmers are doing, we’re not just selling snacks - we’re building trust.”
+
+## Regeneration at scale
+
+That’s not to say scaling regenerative agriculture is easy. It’s one thing for a startup to shift sourcing practices but what does it look like for a global food ingredients company?
+
+That’s a question Christina O’Keefe is tackling every day at Kerry Group, where she leads sustainability initiatives across North America.
+
+“We serve customers across multiple sectors – from bakery to beverages – and we’re seeing a sharp uptick in interest around regenerative sourcing,” she says. “Brands want to meet their ESG goals, but they also want to know: how do we quantify success? What does credible regen ag look like in practice?”
+
+For Kerry, success means measurable impact. The company is developing frameworks to track soil carbon improvements, biodiversity gains and water retention in its sourcing regions. And it’s not just about environmental outcomes: O’Keefe stresses the importance of farmer livelihoods and economic incentives.
+
+“We can’t expect farmers to shoulder the cost of transition on their own,” she says. “That’s why we’re exploring co-investment models, agronomic support and long-term contracts that reward positive outcomes.”
+
+## Big questions, real answers
+
+The webinar will go beyond the big ideas to tackle some of the most pressing questions facing the industry right now:
+
+- Can regenerative sourcing improve product quality?
+- How do you bring consumers along if they don’t fully understand what regenerative agriculture means?
+- What can smaller producers do if they don’t have direct access to farms?
+- How can startups invest in regenerative without blowing their budget?
+- Are current certification systems doing enough or is more clarity needed?
+- And what role do policy, innovation and storytelling play in making regenerative mainstream?
+
+These are the kinds of questions our panel will explore in a fast-paced, insight-packed session that balances inspiration with real-world practicality.
+
+“The biggest barrier to regen ag is fear of complexity,” says O’Keefe. “But once you break it down – define your goals, find the right partners, measure progress – it becomes manageable. And the benefits, from soil to shelf, are absolutely worth it.”
+
+Matthews agrees: “It’s not about having a perfect solution. It’s about creating better systems, one step at a time. And if every player in the bakery and snack space made a small shift, the ripple effect would be enormous.”
+
+For Lewis, it comes back to authenticity. “Consumers are smart. They know when something’s just a label. But when you show them the real people, the real farms, the real effort behind your sourcing, they respond. That’s the future of food.”
+
+## Why regenerative agriculture matters now
+
+Regen ag isn’t a silver bullet but it’s one of the most promising paths toward a food system that’s better for the land, better for farmers and better for business. In an industry where inputs like wheat, corn, oats and oils are essential – and where consumer scrutiny is growing – bakery and snack producers have both the opportunity and the responsibility to lead.
+
+The Bakery&Snacks webinar is a chance to explore what that leadership looks like in practice. Whether you’re just starting your sustainability journey or already exploring regenerative sourcing, this session will offer fresh perspectives, practical guidance and plenty of food for thought.
+
+Attendees will also have access to resources from webinar sponsors Healthy Food Ingredients and Manildra Group USA via the Resources Panel.
+
+Mark your calendar for Tuesday, 29 April and register now: it’s free, it’s timely and it could just change the way you think about farming, sourcing and the future of snacks.",www.foodnavigator-usa.com,2025-04-22,2,Why regenerative agriculture matters for food producers,article,0.01583445977,43,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/02/bobs-red-mill-leverages-revolutionary-oats-to-meet-demand-for-clean-label-protein-source/,true,Reports on a specific product launch and market trends in a news-like format.,‘Revolutionary’ high-protein oats ‘supercharge’ Bob’s Red Mill breakfast options,"‘Hull-less’ oats from Bay State Milling also meet rising demand for more fiber and clean label, nutrient-dense options to complement GLP-1 medications ","Protein and fiber are having a moment – driven in part by consumer interest in weight management and companion products for GLP-1 medications – and at the intersection of both are new products from Bob’s Red Mill featuring a “revolutionary hull-less variety” of oats from Bay State Milling.
+
+This month, Bob’s Red Mill is launching new Overnight Protein Oats featuring Bay State Milling’s SowNaked Mindfully Farmed Oats, which also is the single ingredient in Bob’s Red Mill’s first-to-market Protein Oats that debuted in late 2023.
+
+“What we love about this oat is the simplicity of it. It is just oats and old-fashioned farming. Our supplier worked well over a decade on breeding this crop so that it has up to 60% more protein than regular oats. That allows us to deliver 10 grams of protein from just the oat – no additional protein powders, nothing else,” Daniel Barba, vice president of marketing at Bob’s Red Mill, explained at Natural Products Expo West.
+
+For comparison, conventional rolled oats have 6 grams of protein per 48 gram serving, according to Bob’s Red Mill.
+
+Barba noted the company “had a great deal of success” with the Protein Oats, which are available in organic and conventional varieties, and wondered what else it could do with the ingredient.
+
+“We initially thought we could do more of an instant oatmeal, but this is not the right oat for that because it is a little bit thicker and so it came out burnt, crispy and nothing that looks like an instant oatmeal,” he said.
+
+“But,” he added, “what we found it is great for is an overnight oat, because it is a little bit thicker and so keeps its texture and still has 10 grams of protein per serving. And if you use yogurt or milk to make it, you will inherently have even more protein.”
+
+Available in two flavors – blueberries & cream and vanilla almond – the Overnight Protein Oats are also an excellent source of fiber with six grams per serving, allowing consumers ��to get their day off to a good start,” Barba added.
+
+## Meeting rising consumer demand for protein and fiber
+
+The Protein Oats and Overnight Protein Oats answer rising consumer demand for more protein and more fiber.
+
+More than 70% of consumers want to increase their protein intake, according to the 2024 International Food Information Council Food & Health Survey.
+
+Fiber comes in a close second to protein among the functional ingredients that most interest consumers, according to Innova Market Insights, which found two in five consumers are “highly interested in fiber-providing ingredients.”
+
+The consumer research group also found ages may influence the perception of fiber’s importance and whether “fiber” versus “prebiotic” is a more effective callout. It noted, seven in ten consumers older than 55 years old say they accept fiber in their food compared to only 51% of consumers 18 to 24 years old. Alternatively, younger consumers tend to value prebiotic claims more than consumers older than 55 years.
+
+Despite consumer interest in fiber, most Americans consume only about 16.9 grams per day, which is far less than the 28 grams recommended by FDA.
+
+For years, much of the conversation around fiber has focused on digestion and “gut health,” which 39% of consumers prioritize, according to Ingredion’s proprietary ATLAS consumer research survey published in 2023.
+
+But with the introduction and rapid uptake of GLP-1 medication use in the US, the conversation around fiber – and protein – is changing to focus on satiety, weight management and blood glucose management.
+
+## GLP-1 use increases demand for nutrient-density, protein & fiber
+
+This intensifying focus on GLP-1 companion products or ingredients that mimic the drug’s affect is creating new opportunities for products – like Bay State Milling’s SowNaked Mindfully Farmed Oats – that are high in protein and fiber and which also check other top consumer priorities including clean label, non-GMO, gluten-free and environmentally-friendly.
+
+“The GLP-1 diet medications are causing people to look for more nutrition in smaller packaging, and it is causing people to look at labels a lot more closely. So, we are very enthusiastic about bringing increased nutrient density through crops,” such as the SowNaked Oats, said Colleen Zammer, vice president of varietal solutions growth & corporate innovation at Bay State Milling.
+
+She explained that Bay State Milling worked closely with researchers at Montana State for years to ensure the higher protein in the SowNaked Oats are consistently expressed so that manufacturers can boost the protein content in their products with a simple, naturally occurring ingredient that is cost effective and clean label.
+
+The oats are grown and processed according to Bay State Milling’s Purity Protocol. This is a closed-loop, gluten-free supply chain that also ensures the ingredient has less than 5 parts per million of gluten, which is significantly lower than the 20 ppm threshold set by FDA for the gluten-free claim, she added.
+
+The boost in protein did not compromise SowNaked Oats’ fiber content, so they still meet the level necessary to make a heart health claim, and the resistant starch in oats also support gut health and are fermentable so that they create short-chain fatty acids that complement GLP-1 drugs, she added.
+
+The SowNaked Oats are not the only crop Bay State Milling offers with increased nutrient density. Its HealthSense high-fiber wheat flour also packs 10 times the prebiotic fiber of conventional refined flour because it uses a varietal of non-GMO high-amylose wheat in which the endosperm is very high in resistant starch.",www.foodnavigator-usa.com,2025-04-02,22,Bob’s Red Mill leverages ‘revolutionary’ oats to meet demand for clean-label protein source,article,0.01352264953,37,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/18/news-bites-state-by-state-snap-proposals-tariff-uncertainty-and-rising-clean-label-litigations/,true,"Reports on current events in the food industry, including policy changes, economic shifts, and legal issues.",Food industry faces mounting pressure from policy and litigation,"CPG brands are being asked to juggle public health initiatives, inflation-driven consumer shifts and a legal landscape that places a magnifying glass on product transparency – all while striving to maintain growth and consumer trust.","CPG brands are juggling public health initiatives, inflation-driven consumer shifts and a legal landscape that places a magnifying glass on product transparency – all while striving to maintain growth and consumer trust.
+
+## Indiana, Arkansas and Iowa aim to remove candy and soda from SNAP
+
+This week, industry groups, including the National Beverage Association and National Confectioners Association, are pushing back against proposed state-level bans in Indiana, Arkansas and Iowa on the purchase of soda and candy using SNAP benefits.
+
+The controversial measures, which proponents argue promote public health, have drawn criticism from manufacturers and retailers who warn the bans could disproportionately impact low-income consumers while increasing the complexity of food distribution and compliance. Critics argue these policies stigmatize SNAP users and lack a clear definition of what constitutes “junk food,” creating logistical hurdles for retailers.
+
+## Brands, retailers and shoppers pull back on spending amidst tariff shifts
+
+Meanwhile, despite tariff relief on Chinese imports announced last week, both consumers and CPG companies are still tightening their belts.
+
+Shoppers remain cautious about discretionary spending in categories like snacks and beverages, while brands are scaling back promotions and innovation due to rising input costs and margin pressures. Retailers, too, are taking a more conservative approach to inventory and promotions as they watch consumer behavior shift.
+
+**Full story: ****Tariff ‘whiplash’ causes ‘paralysis’ among CPG businesses and retailers**
+
+## Clean label litigations on the rise
+
+On the legal front, clean label claims are facing renewed scrutiny. A growing number of class action lawsuits are targeting vague or misleading label language around “natural flavors,” “real fruit” and the presence of heavy metals or PFAS in food products. As regulatory oversight increases, brands may need to re-evaluate not just their ingredient decks but also their front-of-pack messaging and marketing practices to avoid litigation.
+
+## Interested in learning more about the evolution of clean label concerns?
+
+FoodNavigator-USA’s webinar Clean label 2.0: Soothing safety concerns and navigating state bans explores the evolution of clean label – including what consumers, legislators and regulators expect. Registration is free and on demand. Click here to sign up.",www.foodnavigator-usa.com,2025-04-18,6,"News Bites: State-by-state SNAP proposals, tariff uncertainty and rising clean label litigations",article,0.009646455564,26,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/general-mills-boycott-reflects-rising-tide-of-consumer-discontent/,true,Reports on a specific real-world event (boycott of General Mills) with news-style reporting,General Mills boycott reflects rising tide of consumer discontent,"As protests over diversity, equity and inclusion (DEI) rollbacks ripple across Corporate America, the General Mills boycott is charting its own path and potentially opening a new front in the consumer protest movement.","A seven-day boycott of General Mills products (21-28 April) is underway, led by grassroots organisation People’s Union USA.
+
+But unlike recent DEI-focused protests against brands like Walmart and Meta, this campaign targets broader systemic concerns: food safety, environmental impact, corporate lobbying and tax accountability.
+
+In a video posted on Instagram earlier this month, People’s Union founder John Schwarz called General Mills “a symbol of unchecked corporate power”, citing alleged toxic ingredients; supposed opposition to GMO labelling transparency; and its contribution to the global plastic pollution crisis.
+
+“This is a company that owns half the cereal aisle floods our stores with ultra-processed garbage and targets our children with sugary poison,” said Schwarz.
+
+The Minneapolis-based food giant, known for iconic brands like Cheerios, Pillsbury, Yoplait, Betty Crocker and Häagen-Dazs, hasn’t responded publicly to the boycott. Yet, its scale makes it a prominent target in what organisers say is a larger push to “vote with your dollar”.
+
+## A movement expanding
+
+Boycotts are hardly new, but 2025 has already seen a sharp uptick in coordinated economic protests. These have included February’s one-day ‘economic blackout’, a 40-day boycott of Target over DEI rollbacks and the more recent Economic Blackout 2.0, which ended on 20 April. Future week-long boycotts are already scheduled for Amazon, Walmart and McDonald’s, while the National Action Network has signalled a possible action against PepsiCo over its DEI policy reversal.
+
+But while those campaigns largely aim to reverse DEI cuts, the General Mills boycott signals a branching of the movement into consumer and environmental activism. It’s also more sweeping in scope: the call to boycott includes not just breakfast cereals, but a vast swathe of American pantry staples, from Nature Valley granola bars and Old El Paso taco shells to Annie’s mac and cheese and even Blue Buffalo pet food.
+
+This broader messaging may help the movement attract supporters from outside traditional social justice circles but also risks diluting its focus.
+
+“This protest isn’t just about DEI,” said Schwarz. “It’s about the food system, the environment, corporate lobbying and holding multinationals accountable.
+
+## The effectiveness question
+
+Can a weeklong boycott dent a multinational like General Mills? Historical data offers mixed answers.
+
+Take February’s 24-hour economic blackout. Cardlytics, which tracks around half of US card transactions, reported an increase in total consumer spend that day: up 12% over the same date in 2024. Momentum Commerce reported slightly higher Amazon sales. On the flip side, foot traffic analytics from Placer.ai showed dips at major retailers like Walmart and Starbucks.
+
+In the case of Bud Light, backlash from conservative consumers in 2023 over a transgender-inclusive campaign led to a significant and lasting sales decline. But such outcomes are rare. Sustained pressure - not symbolic gestures - tends to make the difference.
+
+With General Mills, success may hinge less on short-term sales drops and more on public awareness, shareholder engagement and reputational risk. As Schwarz and other organisers plan further protests throughout 2025, they appear to be playing a long game.
+
+The Chicago-based activist and frequent social media commentator said he also plans to publish a ‘scorecard’ after the boycott concludes, outlining participation levels, media coverage and perceived corporate response.
+
+General Mills has so far stayed quiet on the boycott, though public scrutiny could mount. In today’s volatile media landscape, silence can be strategic but also risky if narratives are allowed to harden unchallenged. The company may yet be forced to reckon with rising consumer scrutiny, particularly over lobbying activity, ingredient sourcing and environmental stewardship.",www.foodnavigator-usa.com,2025-04-22,2,General Mills boycott reflects rising tide of consumer discontent,article,0.01102687708,32,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/09/mondelez-and-danone-positive-despite-tariff-threat/,true,Reports on a specific real-world event (tariffs) with news-style reporting,Mondelēz remains positive despite tariff uncertainty,"Majors such as Mondelēz and Danone remain positive, while US tariffs create uncertainty throughout the whole of European food and beverage. ","Markets have heaved a sigh of relief following president Donald Trump’s 90 day tariff postponement (with the exception of China), announcement yesterday.
+
+Before the reprieve, publicly owned food businesses such as Mondelēz remained positive, despite the market uncertainty that continues to linger. The EU will now face a 10% baseline tariff until further notice.
+
+Last week Mondelēz International, along with Danone, Unilever and Nestlé, saw share values drop in light of Trump’s tariff announcement.
+
+However, the business “remains confident in our ability to navigate the evolving external environment”, a Mondelēz spokesperson said.
+
+Danone and Nestlé were also contacted, but declined to comment.
+
+## Alcohol and dairy dropped from EU retaliatory tariffs
+
+And despite the EU announcing it would drop retaliatory tariffs against the US on dairy, bourbon and wine, there is still little for food and drink to be positive about in the long term.
+
+The EU’s decision to drop these tariffs followed heavy lobbying from Ireland, Italy and France to shield their own alcohol industries against Trump’s threat of additional 200% tariffs on wine and champagne, the FT reports.
+
+However, the EU’s 25% tariffs against the States for a host of other goods was set to come into effect between April 15 and December 1, with taxes on soybean and almond imports delayed until December 1.
+
+Though the European Commission is yet to provide an update following Trump’s 90 day break.
+
+“200% doesn’t seem likely now EU has decided to don’t put any tariffs on US spirits and wine,” explains Thijs Geijer, Senior Sector Economist covering the Food and Agriculture sector at ING.
+
+While there has been some EU backtracking, the bloc’s alcoholic beverage industry will still feel the sting of Trump’s tariffs if or when the come into force, explains Adam Butlin, a research assistant for the Centre of Economic Performance at the London School of Economics (LSE).
+
+“Exporters from wine-producing regions in France, Italy, and Spain are especially vulnerable, as their producers rely heavily on American consumers,” he says.
+
+## What products are less vulnerable to tariffs?
+
+Contrasting with the vulnerability of alcohol, some food and beverage sectors are significantly less likely to be hit hard by tariffs.
+
+Consumer staples such as preserved food, cereals and household pantry items are safer from the effects of tariffs, explains Butlin, as they have both consistent demand and broader product diversification, making them less vulnerable to price shifts from trade policy.
+
+Products with a lower elasticity of demand and a limited domestic substitution in the US will be better off, Butlin explains.
+
+“The most resilient producers will be those with flexible supply chains and diversified export destinations, enabling them to adapt to new trading conditions with minimal disruption.”
+
+## Food businesses may shift to emerging economies
+
+In the long-term, what could tariffs mean for European food and beverage?
+
+With tariffs making the US a less attractive market for multinational producers, they make seek out alternative markets, such as emerging economies with expanding middle classes.
+
+“China and India are particularly attractive alternatives due to their rapid urbanisation, growing consumer spending, and rising appetite for premium food and drink products,” explains Butlin. India in particular is often viewed as a holy grail for food and drink majors such as Unilever and Mondelēz.
+
+By 2030, these two countries will account for 66% of the world’s middle class population, and 59% of its middle class consumption.
+
+Canada, Mexico and Southeast Asia may also be candidates, suggests ING’s Geijer. The Mercosur free trade agreement may also make South American markets such as Brazil and Argentina more accessible.
+
+## Food and beverage no longer hedge against uncertainty
+
+Food and beverage stocks, meanwhile, may have lost their shine.
+
+Traditionally, explains Butlin, food and beverage stocks have been seen as defensive assets, compared with more volatile industries, because of their more stable demand. In this case, though, such trends are not baring out.
+
+“In recent cycles, food-related equities have not consistently outperformed the broader market during periods of tariff escalation. Their recovery is therefore likely to mirror overall market sentiment, rather than lead it, especially in the absence of a predictable and rules-based trade environment.”
+
+Factors leading to this new level of vulnerability include decreased export competitiveness and cost inflation.",www.foodnavigator-usa.com,2025-04-09,15,Mondelēz and Danone positive despite tariff threat,article,0.0110632452,41,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/31/low-sugar-snack-brand-tosi-reformulates/,true,Reports on a specific event (Tosi's reformulation and rebranding) in a news-like format.,How one snack brand eliminated refined sugar with this novel sweetener,"Consumer demands for natural, clean and low-sugar snacks is inspiring innovation, including Tosi’s reformulation away from refined sugar. ","US snack brand Tosi’s new bar formulation features a novel sweetener – coconut blossom nectar – to deliver on consumer demand for naturally and less processed sugars, company CEO Kevin Rutherford shared at Natural Products Expo West.
+
+Launched in 2012 by daughter-and-mother team Chelsea Hults and Stefanie Tosi, the snack brand offers crunchy snack bars that contain 6-16 grams of plant protein and nut-free puffs that are available in Cinnamon Apple, Everything and Salty Sweet.
+
+Tosi revealed the reformulation alongside a new logo and branding that “reflects the feeling of foraging, with moodier, earthy tones” ahead of Expo West, the company shared. This marks the first major update since the brand was founded.
+
+## The sugar-conscious consumer bifurcates
+
+Tosi’s innovation team found coconut blossom nectar when exploring ways to remove refined sugar from its products, Rutherford explained. The novel sweetener “worked out so well,” but the challenge was “finding the right supplier that not only has it but has an organic one,” he elaborated.
+
+Tosi’s move away from refined sugar also comes as consumers are critical on certain sweeteners, Rutherford noted. Typically, natural sweeteners like honey, brown sugar and sucrose are preferred over artificial sweeteners like aspartame, maltitol and acesulfame potassium, according to the International Food Information Council.
+
+Rutherford explained that today’s sugar-conscious consumer comes in two camps: One that wants no added sugar whatsoever and one that is okay with some sugar but wants it less processed.
+
+Tosi caters to those who fall into the latter camp, since its bars contain 2-8 grams of added sugar per snack bar.
+
+“The key is you need to know what is it you are trying to solve, and who are you for? So when someone comes to me and says, ‘Oh, it is not zero-sugar?’ I’m like, ‘No, it is not. It has a little bit of a low-glycemic nectar in here to hold it together.’ But that may not be for you, and honestly, that is OK,” he elaborated.
+
+## Rebrand and reformulations fuel retail expansion
+
+Tosi is using its new product formulation and branding to aggressively expand in the natural and specialty channel, moving from its West Coast retail footprint to the Sun Belt states, Rutherford said. Additionally, Tosi will continue to drive brand awareness from its direct-to-consumer website – which has been updated with the new logo and branding – he added.
+
+“I do not think we will go to more conventional retail, yet. There is a lot of growth for us in front of that,” Rutherford elaborated. ”And then you will see us in the club channel continue to do really well, which is where we have a lot of traction.""
+
+**- Videography, production and editing by Caroline Rude**",www.foodnavigator-usa.com,2025-03-31,24,Low-sugar snack brand Tosi reformulates,article,0.008871517394,27,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/15/understanding-the-healthy-aging-and-longevity-consumer/,true,"This is an explanatory article about consumer trends, not a news report of a specific event",Healthspan and longevity: 5 charts explaining the ‘healthy aging’ consumer,"Lumina Intelligence data identifies key characteristics of consumer interested in healthspan and longevity, including their overall health goals, use of health tracking apps,  ","## 1. Aging in good health and longevity is the number 2 health goal after sleep
+
+## 2. ‘Healthy aging and longevity’ supersedes ‘getting better sleep’ as key health goal from the age of 55
+
+## 3. Tracking health via digital tools resonates well with consumers who strive for healthy aging and longevity
+
+Fitness (running, working out, biking, hiking, steps, fitness goals) is the most popular health area, tracked by 37% of those consumers, while 24% monitor their overall health (body weight, body mass index, muscle mass, cardio fitness).
+
+## 4. Close to a third of healthy aging consumers incorporate probiotics into their routine weekly
+
+Thirteen percent of healthy aging consumers incorporate probiotics into their daily routine. Prebiotics follow closely.
+
+## 5. A preference for protein bars
+
+Almost 30% of healthy aging consumers opt for protein bars when choosing their sports nutrition products, with powders ranking second",www.foodnavigator-usa.com,2025-04-15,9,Understanding the healthy aging and longevity consumer,article,0.006776697212,16,106,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/01/ever-after-foods-and-buhler-aim-to-lower-cultivated-meat-costs/,true,Reports on a specific corporate partnership and development in the cultivated meat industry.,Rethinking bioreactors: Ever After Foods and Bühler aim to lower cultivated meat costs,"Ever After Foods, a cultivated meat producer, and equipment manufacturer Bühler partner to develop a scalable, cost-efficient cultivated meat production system, leveraging its proprietary bioreactor technology and Bühler’s expertise in industrial food manufacturing.","Ever After Foods, a cultivated meat producer, and equipment manufacturer Bühler partner to develop a scalable, cost-efficient cultivated meat production system, leveraging its proprietary bioreactor technology and Bühler’s expertise in industrial food manufacturing.
+
+## Scaling cultivated meat with Bühler
+
+“The current industry approach to scaling is like trying to fill a swimming pool one glass of water at a time,” resulting in a low yield, high-cost infrastructure, opined Ever After Foods’ CEO Eyal Rosenthal, adding that Ever After’s strategy is to develop a system designed for food as opposed to a lab tool or “industrial meat engine.”
+
+Through the partnership, Bühler’s expertise in designing and building commercial manufacturing infrastructure will scale Ever After’s cultivated meat technology and meat production, explained Rosenthal.
+
+The partnership also emphasizes Ever After’s mission to develop a food manufacturing system for cultivated meat, as opposed to the traditional methods rooted in pharmaceutical development, he added.
+
+“Together, with Bühler, we are really creating an infrastructure which is not going to be a proof of concept, but a real production system for food because at the end of the day, we are doing food. You cannot take a pharma system and adapt it to food,” Rosenthal said.
+
+## Overcoming bioreactor challenges
+
+Ever After’s edible packed-bed (EPB) system uses plant-based, column-like scaffolds to grow animal cells for beef, chicken, duck and fish cells in a 3D environment. The EPB system offers an alternative to traditional stirred-tank bioreactors – which present challenges in achieving structured, tissue-like textures, Rosenthal said.
+
+Traditional bioreactors prevent the delicate structure of animal cells from growing properly, which Rosenthal compares to “trying to bake a cake in a washing machine.”
+
+In contrast, Ever After’s EPB technology is designed to support cell attachment to muscle, fat and connective tissue, enabling the growth of structured meat more efficiently, Rosenthal said.
+
+## Driving efficiency and cost reduction through smaller bioreactor systems
+
+Ever After’s EPB system may reduce media consumption – one of the most expensive factors in cultivated meat production – by more than 90%. According to Rosenthal, it can achieve 10 kg of cultivated meat per 25-liter bioreactor, requiring 60 times less volume than conventional methods.
+
+Further, the 25-liter bioreactors are part of Ever After’s method to work within smaller systems to reduce costs, as opposed to building “huge, brewery-sized vessels,” Rosenthal said.
+
+EPB provides a potentially scalable solution designed specifically for cultivated meat by separating the cell growth from the harsh mixing process. The separation protects cells from damage while maintaining precise control over the environment, significantly reducing media consumption and increasing output, Rosenthal said.",www.foodnavigator-usa.com,2025-04-01,23,Ever After Foods and Buhler aim to lower cultivated meat costs,article,0.009751258965,27,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/news-bites-foodnavigators-top-stories-on-cocoa-ai-and-snacks/,true,"Reports on multiple specific events in the food industry, including cocoa prices, NotCo's business strategy, and consumer snacking trends.","Cocoa trends, NotCo’s B2B pivot and the snack split: This week’s top stories","As cocoa prices soar, brands are countering cost pressures through flavor and function innovation, NotCo’s B2B pivot streamlines plant-based innovation, and consumer preferences for value are giving rise private label and premium snacks.","As cocoa prices soar, brands are countering cost pressures through flavor and function innovation, NotCo’s B2B pivot streamlines plant-based innovation, and consumer preferences for value are giving rise private label and premium snacks.
+
+While companies have seen a slight relief from skyrocketing cocoa prices since December 2024 – which reached an all-time high of $12,906 per metric ton – the strain on price is expected to persist through 2025.
+
+High cocoa prices are pushing brands to rethink formulas – such as swapping in cocoa butter, cutting refined sugar, and embracing whole ingredients like fruits, nuts, and florals for clean-label, functional confections wrapped in bold, imaginative packaging.
+
+Innovations in cocoa alternatives, like combining the more affordable cocoa powder with concentrated cocoa fat, may help ease inflationary costs without sacrificing taste. Companies like Butter Buds’ Cocoa Butter Buds ingredient is made from a patented enzyme modification that concentrates cocoa fat so it can be used in low levels.
+
+Biotech company Yali Bio’s precision fermentation-based alternative to cocoa butter offers a potentially cost-effective option to conventional cocoa butter. While not available on the market just yet, the company is preparing a dossier for Generally Recognized as Safe (GRAS) status.
+
+Brands Coba’s and Galleon Chocolate’s use of white chocolate, which is made from the more affordable cocoa butter (versus cocoa solids), serves as both an economic and culinary solution.
+
+Other chocolate brands like Spring & Mulberry and Celia Chocolatiers enhance chocolate flavors with berries, florals, nuts and botanical oils and improving sugar content by switching from refined sugar to coconut sugar, for example.
+
+**LISTEN to full story: ****5 trends reshaping chocolate: From clean label to flavor innovation to cost containment**
+
+### More tariff coverage from FoodNavigator
+
+**Trump’s tariff pause means little for America’s dairy trade**: With duties on Mexico, Canada and China unaffected by the 90-day tariff pause, US dairy exporters would be left feeling high and dry
+
+**US increases EU food inventories ahead of tariffs**: Some US businesses have stockpiled EU food and drink in a bid to increase short-term stability
+
+**Tariffs hit baked goods: How one startup is responding with innovation and retail expansion**: Better-for-you baked good brand Hero Bread focuses on retail growth and innovation amid market volatility spurred by the Trump administration’s tariff plan
+
+**Tariffs: White House exempts key dietary ingredients like vitamins, amino acids**: The White House has published a list of products exempt from both the Global Tariff and Reciprocal Tariffs, with the list including vitamins, amino acids, CoQ10, minerals and some other supplement ingredients.
+
+## NotCo repositions as a B2B player for streamlined CPG innovations
+
+Ingredient tech company NotCo is shifting to B2B, offering its AI platform Giuseppe for licensing through Concept Quant, a solution that helps brands efficiently develop trend-driven products using consumer digital twins.
+
+The company debuted Concept Quant during Future Food-Tech San Francisco last month as a lower cost solution for companies to launch products more quickly than conventional methods.
+
+For the last decade, NotCo leveraged its proprietary Giuseppe platform to partner with major food players like Kraft Heinz for plant-based version of its iconic mac & cheese and Shake Shack to develop an eggless custard much quicker and at a lower cost.
+
+NotCo’s high profile partnerships allows it to democratize Giuseppe through Concept Quant for other CPG businesses by creating consumer digital twins to identify values and pain points and integrate these insights into brands’ values for products tailored to a specific market and usage occasions, among others.
+
+**WATCH full story: ****Soup-to-Nuts Podcast: NotCo opens access to its game-changing AI technology to speed product innovation**
+
+## Consumers are still snacking, but are more selective
+
+The snack category’s split between premium and private label brands reflects consumers’ constrained spending habits. Based on the initial tariffs announced Liberation Day, experts expect taxes to increase by $2,100 per household. As consumers balance their budgets, Circana suggests they are indulging in snacks more selectively.
+
+Super premium snack volume sales increased by 0.2 percentage points, compared to name brands declining by 1.1 percentage points for the year ending Jan. 26, per Circana data.
+
+Private-label chocolate candy and non-chocolate units increased by 17.1% and 11.4%, versus mainstream versions which dropped by 4.2% and 0.8%, respectively, for year ending Dec. 29, per Circana.
+
+Value channels like club and dollar stores are gaining traction among consumers who are looking to maximize their shopping and avoid unnecessary store trips. Unit shares of snack sales for club and dollar channels are growing 6.6% and 3.9%, respectively, for year ending Dec. 29.
+
+**Read full story: ****Inflation concerns fuel snack market bifurcation**** **",www.foodnavigator-usa.com,2025-04-11,13,"News Bites: FoodNavigator's top stories on cocoa, AI and snacks",article,0.01237349296,38,126,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/tariffs-disrupt-baked-goods-market/,true,Reports on a specific real-world event (tariffs impacting the baked goods market) with news-style reporting,Tariffs hit baked goods: How one startup is responding with innovation and retail expansion,Better-for-you baked good brand Hero Bread focuses on retail growth and innovation amid market volatility spurred by the Trump administration’s tariff plan.,"US better-for-you baked good brand Hero Bread kicked off 2025 by growing its retail footprint from 4,400 to 6,000 stores and launching new products at Whole Foods, as the bakery industry prepares for the worst with trade uncertainty, company CEO YuChiang Cheng said.
+
+Launched in 2021 by Cole Glass, Hero Bread offers a range of low-carb baked goods, including breads, buns and most recently bagels. Hero Bread’s Everything and original bagels launched first through the brand’s website and are now rolling out to Whole Foods.
+
+Additionally, Hero Bread is now available in all 2,200 Albertsons stores nationwide as part of the recent retail expansion, Cheng explained.
+
+“Our core mission is to focus on getting our product into the hands of as many people as possible. And that is largely distribution and scaling our production to meet that. You could have the best product, and it could help people, but if you can only buy it in 6,000 stores versus 30,000 stores, that is a big difference. So, we want to focus on being in everyone’s neighborhood,” he elaborated.
+
+## Bakers ‘will be very challenged’ by tariffs
+
+Bakers are responding to the Trump administration’s tariffs, which are expected to increase manufacturing and raw ingredient costs, Cheng explained.
+
+Hero Bread is well positioned to weather the supply chain volatility given its US manufacturing and its suppliers are from countries with smaller tariff risks. However, the bakery industry “will be very challenged,” he added.
+
+“We source a lot of the stuff either locally or from countries with less tariffs, but a lot of bread manufacturers get their wheat and flour from Canada and obviously manufacture a lot in Mexico,” Cheng elaborated.
+
+The bakery industry is banding together to demonstrate to lawmakers how important the sector is to the US economy, Cheng said. The bakery industry employs more than 800,000 people in the US and generates $186 billion for the US economy, according to the American Bakers Association 2023 report.
+
+“Bakeries should be the poster child of manufacturing here in the US,” Cheng said. “If people are taxing the raw ingredients that come here that hinders our ability to produce here in the States. So, there is a great opportunity to educate the difference between manufacturing and jobs versus importing raw ingredients,” Cheng elaborated.
+
+## Consumer confidence dips on tariff turmoil
+
+Tariffs also are hitting consumer confidence in the economy, which can add further headwinds to the baked goods and food and beverage industry, Cheng explained.
+
+Economists suggest that the US avoided recession over the last several years due to consumer spending and strong economic sentiment, and “we would have to be a little concerned if that would change,” Cheng noted.
+
+Consumer sentiment plummeted in March amid concerns of tariffs and inflation. The consumer sentiment index dropped to 57 in March from 64.7 in February, decreasing 28.2% year-over-year, according to the University of Michigan.
+
+“Uncertainty causes people to tighten their wallets, and even if they have money, they sometimes won’t spend as much, and they will allocate more savings. So, that is something we need to really watch carefully,” Cheng elaborated.
+
+## Will tariffs sour M&A appetite?
+
+### CPG Q1 2025 M&A recap
+
+CPG acquisition activity roared back in the first quarter of 2025, as major CPG companies bolstered their better-for-you offerings. PepsiCo purchased modern soda brand Poppi for $1.95 billion, and the makers of Dave's Killer Bread Flower Foods snapped up Simple Mills for $795 million. Additionally, plant-based pizza brand Blackbird Foods and seltzer brand Aura Bora were bought by private equity firms.
+
+Tariffs also could slow acquisitions and venture capital deals, as companies and investors conserve capital in the face of volatility, Cheng noted. Last year, Hero Bread raised $21 million in Series B funding, which fueled its recent retail expansion.
+
+“It is really great to see some exits with Siete and Poppi. It just shows that there are a lot of companies in CPG building a lot of value, so there is a lot of pent-up value that has had no avenue for exit, largely because of the capital markets,” Cheng noted.
+
+Hero Bread is prioritizing building its brands and creating value amid the flurry of acquisitions, which in the long term will open up other opportunities, Cheng noted.
+
+“If you build enough value, you do not have to raise any more money. If you build enough value, you can sell someday. You can go IPO someday, you can even take the cash and pay back your investors and then go run your company. So, there are a lot of options if you can just create a valuable company,” he elaborated.",www.foodnavigator-usa.com,2025-04-08,16,Tariffs disrupt baked goods market,article,0.01224198686,35,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/14/better-tasting-better-for-you-beverages-bold-flavors-and-improved-mouthfeel-drive-growth-of-functional-drink-sales/,true,Reports on a specific topic (functional beverage market) with details on new product launches and market trends.,Better tasting better-for-you beverages: Bold flavors and improved mouthfeel drive growth of functional drink sales,"In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, three functional beverage brands showcasing at Natural Products Expo West and the Winter Fancy Food Show share how they are meeting consumer demand for health benefits while simultaneously delivering more enjoyable drinking experiences than their competitors. They also share strategies for standing out on increasingly crowded shelves and winning the trust of retailers and consumers.","Recent innovations in taste, texture and flavor combinations are helping functional beverage manufacturers seize the opportunity presented by the nearly 60% of consumers who Innova Market Insights reports are actively managing their health and the one in five shoppers who it found are proactively seeking products with health-boosting ingredients.
+
+According to the consumer research group, the top benefits consumers seek from functional beverages are gut health and immunity, energy and alertness and protein – but which attribute comes out on top often hinges on shoppers’ age, the type of beverage in which they are delivered and how clearly brands communicate health claims.
+
+In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, three functional beverage brands showcasing at Natural Products Expo West and the Winter Fancy Food Show share how they are meeting consumer demand for health benefits while simultaneously delivering more enjoyable drinking experiences than their competitors. They also share strategies for standing out on increasingly crowded shelves and winning the trust of retailers and consumers.
+
+### Explore past episodes of Soup-To-Nuts podcast
+
+Never miss an episode of FoodNavigator-USA’s Soup-To-Nuts podcast, or our recently launched Founders’ Fun damentals podcast - subscribe today.
+
+Catch up on past episodes of Soup-To-Nuts:
+
+5 trends reshaping chocolate: From clean label to flavor innovation to cost containment – Up and coming chocolate brands are rethinking how they make – and package – chocolate to meet rising consumer demand for better-for-you and clean-label options, while simultaneously navigating rising costs
+
+Flavor trends: How to balance authenticity and access when introducing global dishes - Consumers says they want adventurous new flavors and international cuisine, but many are hesitant to try something unfamiliar - creating a ‘conundrum’ for manufacturers and marketers introducing global flavors
+
+What is driving consumer interest in regenerative agriculture? – Consumer awareness and interest in regenerative agriculture is exponentially increasing - placing pressure on farmers, manufacturers and retailers to work together to boost supply
+
+Danone seeks to rekindle consumers’ love of plant-based milk – Sales of plant-based milk have slowed in the past year, but Silk and So Delicious maker Danone still sees significant potential by focusing on fun in addition to function
+
+What attracts consumers to whole grains and where is there room for innovation? – As the Whole Grain Stamp celebrates its 20th anniversary, Oldways Whole Grain Council considers where there is room for innovation and how to overcome barriers blocking product development and consumption of whole grains
+
+## Evolution Fresh enters ‘modern soda’ set with fun flavors and fresh fiber approach
+
+According to Innova Market Insights, consumers across generations want beverages that support gut health and boost their immunity but which still deliver big flavors and refreshment – two benefits on which so-called ‘modern soda’ is heavily focused and which are the cornerstone for the recent debut of Real Fruit Soda by the organic, cold-pressed and premium juice brand Evolution Fresh.
+
+At Natural Products Expo West, Evolution Fresh teased two new flavors of its Real Fruit Soda lineup, including Black Cherry Cola and Pineapple Dragon Fruit, which are hitting shelves this spring.
+
+According to Molly White, the chief marketing officer for Generous Brands – the parent company of Evolution Fresh – the combination of classic and bold new flavors epitomizes what many consumers are looking for in soda, but the brand’s addition of 5 grams of prebiotic fiber and only 5 grams of naturally occurring sugar help it simultaneously check the health benefits that consumers also want.
+
+Unlike other modern sodas with prebiotic fiber that ships at room temperature, Evolution Fresh ships its Real Fruit Soda through the same cold chain it uses for its other fresh beverages, which White says helps protect and maintain the ‘dose’ of fiber in each can. She explains that while prebiotic fiber does not require refrigeration, by keeping it chilled Evolution Fresh limits the natural degradation and conversion of the fiber into simple sugars that can occur over time at room temperature.
+
+Evolution Fresh also is carving out space for its Real Fruit Soda in the modern soda set by selling it as single cans in the refrigerated section – making it perfect for impulse purchases, although White says sales data show strong repeat purchases.
+
+## Stress reduction and enhanced focus drive growth in energy drink segment
+
+In addition to gut health and immunity, two increasingly popular health benefits consumers seek in functional beverages are energy and alertness. According to Innova Market Insights, these are the second most common health positioning globally for functional beverages, with nearly a quarter of new product launches carrying the claim between 2018 and 2022 with a 5% compound annual growth rate.
+
+Innova explains that ‘energy’ and ‘alertness’ may sound the same and have a significant overlap, but they are notably different in that the first is aimed more towards supporting sports and fitness and the second is about cognitive support or delivering the benefits of caffeine but without the jitters.
+
+At the Winter Fancy Food Show, Jonathan Kander, the chief marketing officer for the startup energy drink VALR Brand, explained that within the energy beverage market the two fastest growth drivers are enhanced focus and reduced stress – which he says VALR offers in a unique drinking experience.
+
+VALR is a new brand with 175 milligrams of natural caffeine sourced from green tea leaves, which is blended with l-theanine, huperzine A, rhodiola rosea and lutein for a clean label beverage that delivers an energy boost without anxiety or jitters.
+
+“The big difference for our brand versus anything else that is out there in the marketplace is that our product is nitrogen infused. Effectively, what that means is a nitrogen widget gets activated whenever you open the can. It infuses the nitrogen through the liquid, creating a really creamy, smooth flavor,” Kander said.
+
+The creamy mouthfeel created by the nitrogen pairs well with the brand’s initial flavors – orange cream and blueberry tart – and opens the door for new usage occasions, such as an indulgent tasting afternoon pick-me-up or a pre-workout beverage that does not negatively interact with vigorous activity like a fully carbonated beverage might.
+
+## Tatu Protein Water offers refreshing alternative to heavy sports shakes with cloying flavors
+
+The second most popular functional beverage claim in North America after energy and alertness is protein, according to ingredient company Glanbia, which notes protein claims particularly resonate with younger Gen Z and Millennial consumers.
+
+While the protein beverage category is crowded with powders, smoothies and shakes designed for sports and fitness recovery and muscle-building, the Co-Founder and COO of Mindful Proteins Jacoba Gundle said the taste and texture of many protein beverages does not align with what consumers crave post workout – which Gundle says is hydration, refreshment and clean label nutrition that is just as healthy for the body as the workout session preceding its consumption.
+
+Gundle explains that Mindful Proteins first product – Tatu Protein Water – fills this unmet need.
+
+“When we finish a workout, we do not want to go home and put protein powder with a bunch of fruits and vegetables into a smoothie. It takes way too much time and it is a lot of clean up. We also do not want to drink a protein shake that is thick and milky and mostly chocolate flavored or vanilla flavored or salted caramel flavored. I just spent an hour at the gym doing something really great for my body. I want to put something really great for my body in afterwards,” and I want something refreshing, Gundle said.
+
+Tatu Protein Water currently comes in two flavors – lemon ginger and juice orange mango – and each can includes 15 grams of whey protein sourced from New Zealand, 0 grams of sugar and 60 calories.",www.foodnavigator-usa.com,2025-04-14,10,Better tasting better-for-you beverages: Bold flavors and improved mouthfeel drive growth of functional drink sales,article,0.01709090483,42,123,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/02/meati-focuses-on-improving-consumer-perception/,true,Reports on a specific event (Meati's strategy) in a news-like format,Plant-based brand Meati simplifies offerings for greater consumer acceptance,"While consumer acceptance around fungi grows, Meati’s line up of mycelium-based filets and patties are still a “novel food product,” explained John Bortells, chief commercial officer at Meati during Natural Products Expo West.","While consumer acceptance around fungi grows, Meati’s line up of mycelium-based filets and patties are still a novelty, explained John Bortells, chief commercial officer at Meati during Natural Products Expo West.
+
+“That comes with a lot of restrictions and requirements to make sure that you bring something in that is clean and healthy,” he said, adding that while Meati’s products are self-affirmed GRAS (generally recognized as safe), the company is looking into submitting the GRAS notice to FDA to expand into the alternative markets.
+
+Last year, the alternative meat startup faced a class action lawsuit accusing it of falsely claiming its cutlets and steaks were made from mushroom root, when in fact they are made from a strain of filamentous fungus known as *Neurospora crassa*, a type of mold.
+
+## Improving consumer perception about ‘what we are’
+
+“We have so much work to do here that we have to be very cautious and choose the right strategy and how we go forward and focused on what is the big goal moving forward right now,” Bortells said.
+
+One of those goals is improving consumer education about “what we are and who are,” Bortells said.
+
+“It is about getting our core products right, making sure that we have a simplified offering to our customers, so it is not so confusing,” he added.
+
+This includes packaging that “really screams education,” he emphasized.
+
+Another goal is ensuring a consistent and affordable price point for consumers. Meati’s current lineup price is equivalent to a grass-fed beef or chicken, Bortells explained.
+
+## Room to grow retail presence and ‘be more economical’
+
+While the company recognizes its products “are not for everybody,” its national distribution in 6,500 retail doors – with a goal to triple those numbers – indicates that there is room to “grow this business and be more economical,” he said.
+
+“Mycelium can do so many things and it’s just educating the customer that we are providing growth in the category right now,” Bortells added.
+
+Earlier this year the company announced its foray into the breakfast category with its Original and Maple Breakfast Patties launched exclusively in 280 Sprouts Farmers Markets nationwide. Each of the patties are made with 98% mycelium and deliver 8 grams of protein, 4 grams of fiber and zero saturated fat or cholesterol.
+
+While the investment is challenging due to current market conditions and pending shifts in health policies, Meati’s internal and external investors are optimistic about the company’s financial stability though the company “needs a little more runway,” Bortells said.
+
+“We have a lot of people interested in our product,” with investors looking into products that “could literally feed the world,” Bortells said.",www.foodnavigator-usa.com,2025-04-02,22,Meati focuses on improving consumer perception,article,0.009681546813,29,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/08/dei-rollbacks-at-walmart-pepsico-spark-boycotts/,true,Reports on a specific real-world event (consumer boycotts) with news-style reporting,"Why Americans are boycotting Big Food brands like Walmart, PepsiCo and General Mills","Major U.S. brands like Walmart, PepsiCo, and General Mills are facing a wave of consumer boycotts over rollbacks to their DEI commitments","When Bakery&Snacks reported in January on the growing pressure facing F&B companies to remain ‘neutral’ on political and cultural issues, the response was already building.
+
+PepsiCo’s decision to quietly retreat from its DEI goals - alongside Elon Musk’s public crusade against ‘woke’ corporations and Trump’s rollback of federal DEI programmes – set the stage for a volatile consumer landscape.
+
+Two months later, that tension has erupted into a widespread consumer-led protest movement. Grassroots organisers, civil rights activists and cultural figures are now calling for rolling boycotts and economic blackouts aimed at major US retailers and manufacturers, including PepsiCo, Walmart, Target, General Mills, Amazon and McDonald’s.
+
+What began as a pushback against corporate repositioning has become a broader fight about economic justice, political accountability, and who gets to shape the values of the marketplace.
+
+## The DEI backlash begins
+
+In January, PepsiCo made headlines for its internal memo announcing the elimination of DEI hiring goals and supplier diversity targets. At the time, company leadership framed the shift as a response to changing business realities – but critics saw it as a reaction to renewed political pressure from the Trump administration and conservative influencers like Elon Musk.
+
+PepsiCo wasn’t alone in this recalibration and the move opened the door for what would become a nationwide debate over free speech, equity and corporate responsibility.
+
+Now, less than three months later, that debate has spilled beyond boardrooms and ad campaigns and into store aisles. Even celebrities like actress Bette Midler and author Stephen King have weighed in, using their platforms to amplify calls to boycott.
+
+### Companies currently in the crosshairs
+
+• Walmart: Currently under a weeklong boycott (7-14 April) for allegedly abandoning DEI initiatives and not paying sufficient taxes.
+
+• General Mills: Scheduled for a boycott from 21-28 April.
+
+• Amazon: Facing a second targeted boycott in May.
+
+• Target and McDonald’s: Lined up for boycotts in June.
+
+• PepsiCo: Under threat of boycott unless it reinstates DEI policies revoked earlier this year.
+
+The most visible front in the current wave of resistance is a weeklong boycott of Walmart, spearheaded by the newly formed activist group People’s Union USA. Running between 7-14 April, the boycott urges consumers to halt all purchases from the retail giant, including instore shopping, online orders and subscriptions.
+
+The campaign accuses Walmart of abandoning DEI commitments in the wake of political pressure. People’s Union USA founder John Schwarz has been rallying support on TikTok and other platforms, noting “economic resistance” is one of the few tools left for consumers who feel ignored by both corporate America and the political establishment.
+
+“This is about strategy,” Schwarz said in a recent video. “We are the economy. If they want our dollars, they need to respect the people who keep them in business.”
+
+Walmart isn’t the only company facing scrutiny. Prominent American civil rights activist Reverend Al Sharpton recently issued a public challenge to PepsiCo, demanding the snacking giant reinstate its DEI commitments or face a nationwide boycott.
+
+In a letter to CEO Ramon Laguarta, Rev Sharpton wrote of his “profound disappointment” over PepsiCo’s decision to eliminate diversity goals in hiring and supplier partnerships, calling it a betrayal of the company’s long-standing relationship with minority communities.
+
+“You have walked away from equity,” Sharpton wrote. “Political pressure has outweighed principle.”
+
+The Lay’s and Doritos maker was historically seen as a pioneer in corporate inclusion. It hired some of the first Black sales and marketing executives in the 1940s and by the 1980s, had implemented Black consumer advisory boards – one of which Sharpton himself once sat on.
+
+Sharpton’s warning comes as civil rights organisations begin to coordinate more closely with grassroots economic resistance movements like People’s Union USA. Whether or not PepsiCo agrees to a meeting, the pressure is intensifying.
+
+Meanwhile, General Mills is being boycotted from 21-28 April, as part of the ‘economic blackout’ organised by Schwarz. The boycott targets the company for allegedly “poisoning our kids with toxic cereals, flooding shelves with overpriced, chemical-laden food and profiting while families struggle,” says Schwarz in a viral Instagram video. “No Cheerios, no Lucky Charms, no Häagen-Dazs - nothing from General Mills,” he adds. “This is how we win, piece by piece, until they have no choice.” General Mills has yet to respond publicly to the boycott or the allegations driving it.
+
+## Culture war meets checkout aisle
+
+This wave of activism represents more than isolated calls for boycotts. It reflects a growing sentiment that corporations purportedly have too much political influence, too little accountability and too often play both sides when it suits their bottom line.
+
+When President Trump ended federal DEI programmes shortly after taking office in January, companies like Walmart and Target quietly followed suit, dialling back similar initiatives in their own organisations. To many consumers and activists, these moves felt like a betrayal of years of progress.
+
+For a time, DEI was seen not just as a social good but a business imperative. Now, with that assumption being challenged, the conversation has shifted: from internal policy to public protest, from marketing slogans to marketplace decisions.
+
+It remains to be seen whether these boycotts will create measurable financial damage for targeted companies, but the reputational risk is already unfolding. As brands position themselves for spring and summer product pushes, they are also being forced to evaluate how public sentiment may affect sales and long-term trust.
+
+What’s clear is this new chapter in consumer activism is more coordinated, more strategic and more sustained than past efforts. It’s not just about a single issue or a single brand. It’s about who holds power in the modern American economy - and whether everyday people can still shape the outcome.",www.foodnavigator-usa.com,2025-04-08,16,"Why Americans are boycotting Walmart, PepsiCo & General Mills",article,0.0133102337,39,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/what-mushrooms-grown-in-space-can-show-us-about-sustainable-farming/,true,Reports on a specific event (mushroom experiment in space) with factual details and news-style reporting,How mushrooms in orbit are reframing the future of sustainable food,"As interest in fungi-based products grows across the CPG space, researchers from Australian-based nutrition and research firm Foodiq Global are pushing the boundaries of what mushrooms can do, both nutritionally and agriculturally. ","As interest in fungi-based products grows across the CPG space, researchers from Australian-based nutrition and research firm Foodiq Global are pushing the boundaries of what mushrooms can do nutritionally and agriculturally.
+
+The company attempted to grow oyster mushrooms in space for the first time on the Fram2 mission aboard the SpaceX Falcon 9 rocket, which launched on April 1, according to Foodiq Global’s Nutritionist Flavia Fayet-Moore.
+
+The mushrooms were supplied by biotechnology firm Life Cykel, which specializes in sustainable fungi cultivation
+
+Named “Mission MushVroom,” the experiment monitored how mushrooms grow in highly contained environments as a durable and nutrient-dense food source for extensive space missions.
+
+According to Fayet-Moore, mushrooms are climate-resilient, highly adaptable and suited for precision farming.
+
+“Oyster mushrooms can grow from used cotton T-shirts, as well as the inedible plant waste,” Fayet-Moore said.
+
+They also thrive in high-carbon dioxide environments, like the International Space Station, and require minimal water and space to flourish.
+
+“They are not like plants. They do not need sunlight to photosynthesize – they are decomposers. They are really good at breaking down carbon-containing things,” she said.
+
+Mushrooms’ environmental adaptability makes them ideal for a closed-loop agricultural system in space, where controlled environments are necessary, she explained.
+
+“Space farming is controlled agriculture,” said Fayet-Moore. “We have got to control all the temperature, the humidity, the oxygen, the carbon dioxide – and mushrooms, like us, need oxygen to grow, and they expel carbon dioxide.”
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting https://www.foodnavigator-usa.com/Info/Why-register/
+
+## Duckweed lentils serve as a potential nutrient-dense food option in space
+
+Space farming continues to be an area of interest across the food industry to showcase controlled, sustainable cultivation methods in zero gravity. In 2023, Israeli startup Green Onyx launched indoor-grown freshwater lentils, Wanna Greens, to the International Space Station (ISS) aboard SpaceX.
+
+Freshwater lentils, which are native to Southeast Asia, growin low maintenance conditions with minimal amounts of light, water and fertilizer, with a high yield due to their ability to duplicate every several days to produce one to two kilos in a five square meter space, per Green Onyx.
+
+## A circular food system in orbit – and on Earth
+
+The potential for mushrooms to support a circular economy shows promise as a regenerative, sustainable crop beyond nearby space (e.g. the International Space Station) but possibly further away on other planets, like Mars, Fayet-Moore said.
+
+“Not only can they help close that loop in plant agriculture … but when we are done growing mushrooms, that substrate is used to grow more plants,” said Fayet-Moore. “It creates a circular economy.”
+
+For example, mushroom compost – already a common byproduct in terrestrial farming – can take agricultural and even textile waste and turn it into something new, she said.
+
+## A potentially viable source of vitamin D
+
+Beyond sustainability, mushrooms’ nutritional profile and its ability to generate vitamin D when exposed to UV light are significant health benefits, Fayet-Moore said.
+
+UV-exposed mushrooms can produce – in 100 grams of mushroom – 1,000 international units of vitamin D necessary for bone health, she said. According to data from the Mayo Clinic, adults from 1 to 70 years are recommended a daily amount of 600 IU, and people older than 70 years should take 800 IU – although most adults in the US consume significantly less than the recommended amount, per National Institute of Health data.
+
+“They have a very, very rich nutrient profile because they are not plants – they are fungi,” Fayet-Moore said, emphasizing mushrooms’ wide array of nutrients typically found in vegetables, grains, nuts, seeds and meat.
+
+“You have that typical folate and potassium that you find in plants,” she said. “But then you have a quarter of daily intake of riboflavin, biotin, niacin, pantothenic acid, copper, selenium and chromium.”",www.foodnavigator-usa.com,2025-04-22,2,What mushrooms grown in space can show us about sustainable farming,article,0.01220687396,39,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/14/climate-claims-are-putting-snack-brands-at-legal-risk/,true,Reports on a specific real-world event (lawsuit against Mondelez) with news-style reporting,How to navigate the fine print behind planet-friendly promises,"The Mondelez Clif Bar lawsuit is a wake-up call for brands relying on climate claims. Here's what it means for risk, innovation and the future of green marketing.","When plaintiff Cynthia Salguero filed a class action lawsuit against Mondelez International earlier this year, it challenged more than just one brand’s label.
+
+Filed in the US District Court for the Northern District of Illinois, the complaint accuses the snacking giant of misleading consumers with ‘climate neutral’ messaging on its Clif Kid ZBar and ZBar Protein products.
+
+At the heart of the issue is whether the claim – relying largely on carbon offsets – is credible enough to stand up in court.
+
+The plaintiff argues the manufacturing and distribution of the bars actually contribute substantial emissions to the atmosphere, claiming levels equal to those produced annually by more than 12,000 gasoline-powered vehicles.
+
+Salguero contends the average consumer, when seeing ‘climate neutral’ on-pack, would assume the product has no net impact on the environment: a claim she says is not just exaggerated, but false.
+
+## Why this case is different and why it matters
+
+Greenwashing allegations are nothing new. But this case is unusual because it moves beyond PR missteps into legal accountability. Salguero’s legal team is seeking not just financial damages but also declaratory and injunctive relief, paving the way for a possible court ruling on what ‘climate neutral’ must actually mean under US law.
+
+It comes as the Federal Trade Commission is updating its Green Guides to help marketers avoid deceptive environmental claims. If finalised in their proposed form, the guideline revisions could provide clearer rules, stricter definitions and more consumer protection around phrases like ‘eco-friendly’, ‘net zero’ and ‘carbon neutral’.
+
+The outcome of the Mondelez case could heavily influence how regulators and courts interpret those terms going forward.
+
+## Marketing now carries legal risk
+
+Sustainability sells – and at a premium. According to PricewaterhouseCoopers’ 2024 Voice of the Consumer survey (PwC), 80% of global shoppers say they’re willing to pay more for sustainably produced or sourced goods, with the average premium reaching 9.7%.
+
+In other words, consumers are not only prioritising greener products, they’re putting real money behind that preference. This adds commercial weight to sustainability claims but also sharpens their legal exposure.
+
+The Simon-Kucher Global Sustainability Study 2024 supports this shift, revealing that 64% of consumers now rank sustainability among the top three drivers of their purchase decisions. The message is loud: demand for environmental credentials is rising fast and brands are responding. Over the past year, there’s been a noticeable uptick in sustainability-related claims on new product launches, particularly in the bakery and snacks categories where storytelling and shelf presence are critical to success.
+
+But that momentum comes with a new set of risks. Sustainability claims are no longer just persuasive language; they’re becoming legal representations. What might have once prompted a reputational headache or a flurry of social media commentary now risks triggering litigation.
+
+The implications for innovation are particularly striking. Brands have invested heavily in lower-carbon ingredients, recyclable packaging and energy-efficient production. Yet even when the efforts are genuine, the words used to describe them are now under intense scrutiny.
+
+Smaller players are especially vulnerable. Without inhouse legal teams or the budget for third-party certifications, many rely on generalised terms to communicate their values. But those very terms could now represent a legal minefield, discouraging brands from saying anything at all.
+
+The Mondelez case underscores a growing tension: marketers want to lead with bold, values-driven messaging, while legal teams are pulling in the opposite direction. That disconnect is already slowing product rollouts, complicating internal approvals and inflating the cost of launching sustainability-led SKUs.
+
+Language once shaped by brand managers is now reviewed by compliance officers. Terms like ‘planet positive’, ‘carbon responsible’ and ‘net zero impact’ may still resonate with consumers - but only if they can withstand legal scrutiny.
+
+## The offset dilemma
+
+At the centre of the lawsuit is Mondelez’s reliance on carbon offsets to justify its ‘climate neutral’ claim - a strategy many brands also use. But the complaint argues these offsets were not just insufficient but fundamentally flawed.
+
+Salguero’s legal team points to broader weaknesses in the voluntary carbon market, including lack of oversight, inconsistent methodologies and questionable permanence of the promised carbon capture. Many offset programmes are built on models like avoided deforestation or future reforestation, which depend on assumptions that are difficult to prove or easy to disprove.
+
+Critics argue that a company can’t credibly claim to neutralise its emissions based on projects that may or may not deliver results over the long term.
+
+In some cases, offset projects are even double counted, poorly verified or rendered moot by wildfires, land use changes or policy reversals.
+
+As scrutiny intensifies, food manufacturers are being urged to reduce emissions at the source - through energy-efficient production, cleaner logistics and regenerative sourcing - rather than relying heavily on credits. Offsets may still have a role to play, but the transparency bar is rising sharply. Companies will likely be expected to disclose not just that they purchase offsets, but how much, from whom, for what type of emissions and with what degree of verification and permanence.
+
+## The price of eco-premium
+
+Another key element of the lawsuit is consumer harm. Salguero argues that customers paid more for Clif Kid products because they believed their purchases were supporting climate action. This idea that environmental claims can justify a higher price point is now central to the case.
+
+The danger for brands is that if they can’t back up those claims, they may be accused not only of misleading marketing but of unjust enrichment. In the case of Mondelez, the plaintiffs argue that had consumers known the ‘climate neutral’ label was inaccurate, they either would not have purchased the product or would have paid significantly less. That logic could expose brands across the sector to similar legal challenges, especially for premium-positioned products.
+
+Many snack and bakery SKUs today carry a higher price tag based on perceived environmental or ethical value. If those claims prove to be unsubstantiated or overstated, the resulting lawsuits could cost far more than the campaigns that created them.
+
+## Rethinking sustainability communication
+
+Environmental messaging is no longer just a brand-building tool - it’s a legal consideration. Companies must shift from storytelling to substantiation. That means marketing claims need to be as provable and specific as a nutritional panel. Brands should focus on measurable impact, transparent disclosures and science-based targets rather than vague or generalised eco-statements.
+
+It also means rethinking language. There’s a significant difference between stating a product ‘has reduced emissions by 30% since 2018’ versus calling it ‘climate neutral’. The former is grounded and defensible; the latter is increasingly risky.
+
+Moving forward, sustainability claims should be developed in partnership between ESG experts, legal counsel and product developers. This cross-functional approach can help brands avoid litigation while still engaging the climate-conscious consumer.
+
+## A legal trend, not a one-off
+
+The Mondelez case is unlikely to be the last of its kind. Legal firms are closely watching how it unfolds and a favourable outcome for the plaintiffs could embolden similar lawsuits across the food and beverage industry. Already, the legal strategy is being studied as a playbook for future greenwashing litigation.
+
+It’s a turning point for the sector. Environmental marketing can still be powerful, but only when rooted in fact, not fiction. Brands that get it wrong could face a wrath of consumer backlash, courtroom battles, class actions and brand damage that lingers long after the headlines fade.
+
+In today’s regulatory climate, don’t let ‘climate neutral’ become the most expensive phrase you ever print on a snack wrapper.
+
+The Clif Kid ZBar class action lawsuit is Salguero, et al. v. Mondelez International Inc., Case No. 1:25-cv-02139, in the U.S. District Court for the Northern District of Illinois, Eastern Division.",www.foodnavigator-usa.com,2025-04-14,10,Climate claims are putting snack brands at legal risk,article,0.01673607632,50,114,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/rfk-jr-sets-2-year-deadline-to-ban-artificial-dyes/,true,Reports on a specific real-world event (RFK Jr. setting a deadline to ban artificial dyes) with news-style reporting,RFK Jr tightens dye ban deadline: ‘The writing’s on the wall’,"US Health and Human Services Secretary Robert F. Kennedy Jr has accelerated the timeline for food manufacturers to eliminate synthetic dyes such as Red 40, setting a firm two-year deadline during a recent interview.","In the 9 April interview, Kennedy disclosed new details from a closed-door meeting in March with executives from PepsiCo, Kellogg’s, General Mills, Smucker’s, Kraft Heinz, Tyson Foods and the Consumer Brands Association (CBA). He said the original 2029 target to remove artificial dyes has now been cut to just two years.
+
+The meeting focused on advancing Kennedy’s ‘Make America Healthy Again’ initiative, particularly the removal of artificial dyes from the US food supply.
+
+“They all have to be out within two years,” Kennedy told CBS, emphasising the industry must act quickly or face regulatory intervention.
+
+Kennedy said companies acknowledged challenges, particularly in replicating the vibrant hues that synthetic dyes provide. “For example, the CEO of Pepsi, which owns Doritos, said … ‘The consumers like them to be very red and we have not yet found a vegetable dye that we can match, but we’re going to do it.’”
+
+Still, he described the tone of the meeting as cooperative. “It went very well,” he said. “I think they’re at the point where they see the writing on the wall.”
+
+## A shift already underway
+
+The FDA announced in January that Red No. 3 will be banned from foods starting in 2027, citing studies linking the dye to cancer in rats. Other synthetic dyes, including Red 40, remain legal but are under mounting scrutiny.
+
+“The dyes are clearly associated with a grim inventory of diseases,” Kennedy said, citing behavioural disorders, neurological conditions like ADHD and cancer. “They’re making, in many cases, the same products in this country with those dyes … they use vegetable dyes in Canada, Mexico and Europe.”
+
+A 2021 report from California’s Office of Environmental Health Hazard Assessment also linked synthetic dyes to neurobehavioral issues in children.
+
+Some companies have already begun reformulating. Kennedy noted that Tyson Foods is “down to one dye” and actively working on its removal. Kraft Heinz removed synthetic dyes from its boxed macaroni and cheese in 2016.
+
+## Industry feedback
+
+In an email to the media, PepsiCo described the March meeting as “a productive first step” and reaffirmed its commitment to offering “more options with natural ingredients, no synthetic colours and reductions in sugar, fat and sodium.”
+
+The CBA, which represents the country’s major packaged food brands, also called the conversation “constructive” in a letter to HHS, and said it remains committed to working with regulators.
+
+Melissa Hockstad, president and CEO of the CBA, said the group is aligned with HHS on maintaining consumer access to “safe, affordable and convenient product choices.”
+
+## Texas investigates Kellogg’s over dye use
+
+Kennedy’s crackdown comes as artificial dyes face new legal scrutiny. On 5 April, Texas Attorney General Ken Paxton launched an investigation into WK Kellogg Co over claims that cereals such as Froot Loops, Apple Jacks, and Frosted Flakes - marketed as ‘healthy’ -contain petroleum-based synthetic dyes linked to health risks.
+
+Paxton’s office alleges the cereal giant may have violated consumer protection laws, citing potential links between these additives and hyperactivity, obesity, autoimmune disease, endocrine-related health problems and cancer.
+
+“There will be accountability for any company, including Kellogg, that unlawfully makes misrepresentations about its food and contributes to a broken health system that has made Americans less healthy,” said Paxton.
+
+Kellogg’s previously pledged to eliminate artificial dyes by 2018 but allegedly continues to sell cereals containing Red 40, Yellow 5, Blue 1 and Yellow 6 in the US - despite offering dye-free versions in Canada and Europe.
+
+California has already banned Froot Loops from schools and West Virginia recently passed legislation banning several synthetic additives, including food dyes and preservatives, from most products sold in the state and all school nutrition programmes by 1 August 2025.
+
+Kennedy’s department signalled that further regulatory action could follow.",www.foodnavigator-usa.com,2025-04-11,13,RFK Jr. sets 2-year deadline to ban artificial dyes,article,0.01121112207,35,114,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/01/kuli-kuli-foods-rebrands-to-shine-a-spotlight-on-climate-smart-superfoods/,true,"Reports on a specific corporate action (rebranding) with details and quotes, presented in a news-like format.","Can Kuli Kuli do for baobab, lucuma and other climate smart superfoods what it did for moringa?  ","After helping moringa go mainstream and building the supply chain to support it, Kuli Kuli Foods is turning its attention to other sustainable superfoods with a bold redesign and proven social media strategy","As a long time pioneer in the moringa superfood space, Kuli Kuli Foods initially gave the ingredient prominent placement on its packaging to help build consumer awareness, but now the brand is ready to take back the spotlight as part of a bold redesign and portfolio expansion alongside exponential growth.
+
+At Natural Products Expo West, Kuli Kuli Foods debuted new packaging that features the company’s name in bright green and yellow letters across the top third of its pouches with the bottom featuring first the key ingredients in bold type over a brief product description, such as organic superfood latte or superfood blend, and health callouts that help consumers understand how to use the product and the benefits it delivers.
+
+This is a dramatic shift from the company’s previous pouches which relegated the company name to the upper quarter in a stylized circle with a logo. The previous packaging gave much more real estate to the product type, such as super gummies, or the key ingredient, such as pure moringa.
+
+The redesign was inspired in part by growing consumer awareness of moringa – fueled by viral posts on social media as well as education efforts by Kuli Kuli Foods and other companies using it – as well as Kuli Kuli’s expanded portfolio and a desire to lift up other climate smart superfoods, explained CEO and Founder Lisa Curtis.
+
+“For a decade, Kuli Kuli has been all about moringa,” which is a tree that grows in the tropics and is high in protein, calcium and other vitamins that can boost energy naturally and which “transformed my health,” Curtis said.
+
+She explained that Kuli Kuli was founded in part to bring moringa to more people and educate them about its benefits, and as consumers became more educated they started referring to Kuli Kuli as “the moringa company.” But as more food and beverage players began featuring the ingredient, Curtis said she wanted consumers to understand that “Kuli Kuli is the brand that stands for high quality products.”
+
+She said she also wanted the flexibility to more prominently feature other ingredients, including baobab and lucuma, in a broader range of products.
+
+“Kuli Kuli launched eight new products last year. It was a wild year,” she said. “Only one of those eight new products actually had moringa in it. So, the rest of the products were really all around other climate smart grown super foods.”
+
+The new products include new varieties of the company’s Superfood Blends, SuperGummies and Superfood Lattes.
+
+The rebrand also aims to help consumers understand the benefits of the ingredients featured – without running afoul of regulations about the types of claims foods and supplements can make. The packages use language like “protect & balance,” “energy shake,” “all day vitality” and “sooth & restore.”
+
+## Making the most of social media
+
+Kuli Kuli’s rebrand also comes in response to a surge in social media engagement around moringa that underscored for Curtis the need to differentiate the brand from the ingredient in order to better highlight what sets Kuli Kuli apart from the competition.
+
+“We started to see last year all of these TikTok videos talking about moringa. People giving testimonials. And it really started to pick up and influence our sales in retail in a way that I’ve honestly never seen before,” she said.
+
+For example, same store sales spiked 70% after a few TikTok videos went viral and captured upwards of 3 million views. Even after the buzz online faded, sales remained about 40% higher than what they used to be thanks to the increased consumer awareness, Curtis added.
+
+When Curtis realized consumers knew what moringa is, she saw an opportunity to talk about Kuli Kuli in a different way – as a leader with 70% market share in the US moringa market and a brand that consumers can trust to source ingredients responsibly and which is grounded in science.
+
+She noted one of the company’s most successful TikTok posts was a video she took on a supplier trip to Tanzania that shows the moringa growing, being harvested and processed.
+
+“It was amazing because it was one of those videos that totally spiked – got 2 million views,” she said, noting it resonated with viewers because it showed them the story behind the superfood.
+
+“It really helped to enhance the dialog on TikTok and shape a little bit more about what is this plant? Why is it so good for you? And then, why is it so important to know and trust the brand you are sourcing it from?,” she said.
+
+Curtis added she is eager to grow on this momentum in 2025, during which she projects the company will double in size with new items launching in new retailers.
+
+“This is our year to just go big,” she said. “We are so excited to bring these superfood products to so many more people and the impact that this will have on the farming communities where we source from.”
+
+**– Videography, production and editing by Caroline Rude**",www.foodnavigator-usa.com,2025-04-01,23,Kuli Kuli Foods rebrands to shine a spotlight on climate smart superfoods,article,0.01298834486,38,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/07/can-recession-fears-make-snack-category-pop/,true,Reports on a specific event (impact of tariffs and inflation on the snack market) with factual data and analysis.,Inflation concerns fuel snack market bifurcation,"The snack market is bifurcating across value proposition and channels, as consumers rein in discretionary spending amid economic concerns. ","Consumers are bracing for what the Trump administration’s fresh tariffs may mean for their grocery bills - and favorite snacks - as recent premium and private label snack trends are expected to grow as consumers balance demands for indulgence and value, according to Circana data.
+
+Global consumers responded to the Trump administration levying 10-50% on different countries as part of an escalating trade war, upending supply chains.
+
+The Chair of the Federal Reserve of the United States Jerome Powell signaled that the Trump administration’s tariffs would mean “at least a temporary rise in inflation,” as the impact of the tariffs “could be more persistent,” the AP reported. Trump’s tariffs are expected to increase taxes by $2,100 per household in 2025 and kickstart inflation, according to the non-profit Tax Foundation.
+
+This comes as snack inflation cooled in 2024, dropping to its lowest level in three years, according to data from market research firm Circana.
+
+Snack prices increased 1.3% in 2024, compared to 1.7% for total food and beverage, Circana reported. 2024 snack price increases were higher than 2023 and 2022, increasing by 7.6% and 12.4%, respectively, outpacing total food and beverage, Circana stated.
+
+## Premium and private label snacks grow
+
+Before President Donald Trump took office and instigated new tariffs, consumers pulled back on discretionary spending amid inflation concerns, leading to growth in premium snacks, Sally Lyons Wyatt, global EVP and chief advisor of consumer goods and foodservice insights at Circana explained during a webinar.
+
+Consumers increasingly expect food prices to rise in the next year, according to Purdue University’s February Consumer Food Insights. Shoppers surveyed in January expect inflation to come in at 3.3% over the next 12 months, 0.7 percentage-points higher than when they were asked in the month prior, the report stated.
+
+“Consumers are making some decisions on discretionary products. And they are not buying as many video games, they are not buying as much prestige beauty, they are not buying clothing. We are going without those things, but I might pay a dollar or two more or maybe three for a premium snack experience,” she elaborated.
+
+However, consumers are still finding room in their budgets to indulge in their favorite snacks, as they prioritize premium or price-conscious options, Wyatt explained.
+
+Super premium snacks increased volume sales by 0.2 percentage points, while mainstream brands dropped 1.1 percentage points for the year ending Jan. 26, according to Circana point-of-sales data. Additionally, private label grew by 0.7 percentage points during the same time, as consumers sought out lower price, Wyatt explained.
+
+Private-label snacks are outpacing name brands in unit growth. Private-label chocolate candy and non-chocolate grew units by 17.1% and 11.4%, compared to the national brands versions that declined by 4.2% and 0.8%, respectively, for the year ending Dec. 29. Additionally private label chips grew units by 6.1%, while brands only increased 0.9% for the same period.
+
+Most consumers (79.3%) agreed that snacks are a good value for their money regardless of value positioning, and 62% said snacks have a low price point, according to a Circana survey for the year ending Dec. 29.
+
+### Stay up-to-date on Trump tariff news with FoodNavigator
+
+FoodNavigator is staying on top of the Trump tariff news across its sister sites. Revisit recent coverage with the following links:
+
+## ‘The barbell effect’ in retail channels
+
+This bifurcation is playing out across retail channels, as consumers prioritize purchasing bulk snacks and shying away from unnecessary trips to stores, including convenience store trips, Circana shared.
+
+Club and dollar channels increased their unit shares of snack sales, growing 6.6% and 3.9%, respectively, for the year ending Dec. 29. However, drug and convenience stores dipped, declining by 9.7% and 5.1%, respectively, for the same period.
+
+Consumers “are primarily shopping through value channels, but there is a barbell effect. The barbell effect is you can see that club is growing, and that is through the multi-packs and the bulk packaging to really combat inflation,” Wyatt said.
+
+“Some consumers cannot afford to buy a multi-pack or that bulk pack. So, dollar growth has really been there for consumers who need that entry price point,” she added.",www.foodnavigator-usa.com,2025-04-07,17,Can recession fears make snack category pop?,article,0.01200683755,33,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/vitamins-amino-acids-coq10-minerals-and-other-ingredients-exempt-from-tariffs/,true,Reports on a specific real-world event (tariff exemptions) with news-style reporting,"Tariffs: White House exempts key dietary ingredients like vitamins, amino acids","The White House has published a list of products exempt from both the Global Tariff and Reciprocal Tariffs, with the list including vitamins, amino acids, CoQ10, minerals and some other supplement ingredients. ","The exclusions were described as “very reassuring for some of our industry’s concerns” by Daniel Fabricant, PhD, president and CEO of the Natural Products Association (NPA), which has had several meetings with senior members of the Trump Administration.
+
+“We called the White House and Trade Representative this afternoon for confirmation,” said Dr. Fabricant. “While they always reserve the right to make changes, they said they don’t anticipate any added changes for our industry.”
+
+## Tariffs
+
+Global markets were shaken on April 2 when President Trump announced a 10% global tariff, with higher reciprocal tariffs imposed on a number of specific countries.
+
+In Annex II of the April 2 executive order, “Regulating Imports with a Reciprocal Tariff to Rectify Trade Practices that Contribute to Large and Persistent Annual United States Goods Trade Deficits”, a number of dietary ingredients are listed as being exempt.
+
+Included in the 37-page Annex II are: Vitamins A, B1, B2, B5, B6, B12, C, and E, folic acid (B9), and niacin and niacinamide (B3). Coenzyme Q10 and choline are also named, as are many amino acids and minerals. Fatty acids of animal or vegetable origin are also listed, which would include fish oil
+
+“This is good news as we had repeatedly asked the administration and Congress to continue to treat nutrients as a special class of goods that should not be subject to tariff hikes,” said Loren Israelsen, founder and president of the United Natural Products Alliance (UNPA). “On the other hand, this leaves a large majority of dietary ingredients still subject to the new tariffs.”
+
+The full Annex II can be found **HERE**.",www.foodnavigator-usa.com,2025-04-03,21,"Vitamins, amino acids, CoQ10, minerals and other ingredients exempt from tariffs",article,0.007021558712,22,105,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/26/organic-industry-celebrates-innovation-education-and-research-driving-growth/,true,"Reports on a specific event (Organic Night Out) and its impact on the organic industry, with quotes and details.",What - and who - is driving growth in the organic industry?,"The organic industry reached a record-breaking $70 billion in US sales in the last year, thanks in large part to the innovation, education and the scientific research driven by the Organic Trade Association and the brands, farmers and others who make up its membership and who recently gathered to celebrate the Second Annual Organic Night Out at Natural Products Expo West ","Known fondly as the “Organic Oscars,” more than 600 attendees gathered to celebrate the companies, brands and individuals who are advancing consumer awareness of organic through creative marketing and education campaigns, innovative new product launches and impactful academic research – and by extension driving sales of organic products to new heights.
+
+The night also served as a call to action for the organic industry to build on its current momentum by coming together to meet consumers where they are, help them understand the extent of what the organic seal represents, tackle misinformation and disinformation and encourage more farmers and product developers to adopt organic practices and source organic ingredients.
+
+## Lundberg Family Farms balances organic mission and market with innovation
+
+Among the winners celebrated at the event is Lundberg Family Farm, which won organic company of the year in part for leading by example to drive growth in organic through engaging storytelling and product innovation that meet consumers where they are.
+
+For nearly 100 years, the family-owned farm known for its rice and rice-based sides and snacks, has operated under the philosophy to “leave the land better than you found it,” which includes farming organically since the 1960s.
+
+The company’s dedication to storytelling and innovation exemplify what is driving organic and what it takes to build both a mission and business that complement rather than conflict with each other, as the farm’s communications manager Brita Lundberg explains.
+
+### OTA uncovers who is buying organic and why
+
+Younger consumers are more willing than older generations to pay a premium for organic, but there is still significant confusion among all shoppers about all the attributes that the USDA Organic seal represents, according to a recent survey by Euromonitor and commissioned by the Organic Trade Association.
+
+OTA Co-CEO Matthew Dillon recently shared when and why different demographics buy organic and how the industry can improve its marketing to better engage more consumers. Check out the full video interview and story.
+
+“The growth of organic is being driven by an increase in awareness of where food comes from, how it is grown, how it impacts people and the planet. I think it is driven by an understanding of what is at stake – that the food on our plate is connected to the future of our planet,” which many are feeling firsthand due to climate change but which others are learning about through successful consumer education campaigns and storytelling, she said.
+
+“I also think it is driven by the organic industry’s commitment to meeting consumers where they are and bringing products to market that consumers are really excited about, that meet a need for convenience, that meet a need for nutrient density and also that taste really good,” she added.
+
+Lundberg Family Farms is doing this by developing new varieties of rice that are not reliant on chemicals and which are compatible with the farm’s regenerative organic practices, but which also “deliver on consumer delight,” Lundberg said.
+
+For example, at Natural Products Expo West, Lundberg Family Farms showcased a new microwavable chili crisp rice created in collaboration with Fly By Jing, which brings convenience and global flavors to consumers who want something “healthy, something easy, something quick and something that is also good for them and tastes good, too,” said Lundberg.
+
+The farm also launched an Upcycled Certified rice, which Lundberg explains helps reduce food waste by rescuing rice that is broken during the milling process but which is still “perfectly good.”
+
+The launch also brings organic rice to market at a more accessible price point, which Lundberg said is another “theme that we are seeing in innovation throughout the industry,” which is “trying to make organic food more accessible and more mainstream.”
+
+This in turn will also help expand the organic sector by welcoming a new consumer base.
+
+As more consumers enter the segment and demand additional innovation, Lundberg said she is optimistic they will attract additional “talent to the organic space,” including organic farmers, brand builders and businesses.
+
+“I’m really excited about the growth that we are seeing in organic and the bright future that it reflects for the industry,” she added.
+
+## Collaboration is essential for long-term success
+
+To build on the industry’s momentum, Heidi Diestel, a fourth-generation turkey farmer with the Diestel Family Turkey Ranch in Sonora, Calif., called out the importance of collaboration, maintaining the organic seal’s integrity and modern marketing efforts.
+
+While she celebrated the uptick in organic sales and consumer engagement, she said she sees more room for growth and that “collaboration – B2B with the producers and the brands that are bringing these products to market – is mission critical.”
+
+This will require finding and implementing “the right key marketing tactics, communication tactics and also solve real issues in organic production that need to be solved so we can scale,” she said.
+
+She recalled when her parents began organic farming the industry’s message and values were often communicated person to person at the local natural food store. Now, however, consumers are educating themselves – often via social media or other digital platforms, which means this is where organic players need to tell their stories, she said.
+
+An example of successful storytelling can be seen in Pete & Gerry’s ‘Eggs as Nature Intended’ social media campaign, which features a “spokesworm” who enjoys life alongside free-range hens on one of the company’s organic egg farms.
+
+Judges awarded Pete & Gerry’s with Best Organic Messaging award at the Organic Night Out.
+
+Diestel’s call for collaboration and innovation also are exemplified by Traditional Medicinals, an organic botanical wellness company, Painterland Sisters, an organic skyr yogurt brand created by fourth-generation dairy farmers, and True Grace, which is an organic dietary supplement company. All three won awards at the Organic Night Out for best new organic beverage, best new food product and best new non-food product, respectively.
+
+As more brands, producers and consumers enter the organic market, Diestel said industry players must work together to ensure the integrity of the organic seal and that its full value is accurately communicated to and valued by newcomers.
+
+She noted: “It is going to take awhile to help people break that down and really understand the benefits of organic, let alone the scale of organic, but that is a mission that we can all be on together.”",www.foodnavigator-usa.com,2025-03-26,29,"Organic industry celebrates innovation, education and research driving growth",article,0.01505032861,41,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/07/investment-in-food-and-beverage-industry-not-getting-results/,true,"Reports on a specific topic (investment in F&B) with factual data and analysis, presented in a news-style format.",Investment in F&B up but failing to get results,The food and beverage industry is pouring money into technology but progress is slow. We discover why.,"After a decades-long decline, investment in food and beverage is showing signs of recovery, with technology front and centre.
+
+And the shift is far from small, with new data from Infor showing that 77% of global organisations plan to increase spending on technology by 20% or more.
+
+“We are seeing a surge in tech investment in food and beverage,” says Mikael Bengtsson, industry and solution strategy director for food and beverage at Infor. “This is being driven by the wave of change and ongoing unpredictability that the industry is facing.”
+
+These changes include rising energy costs and spiralling ingredients prices, meaning manufacturers are searching for ways to streamline operations and drive down expenses.
+
+## Where is F&B investment going?
+
+Investment into food and beverage is being channelled into four key areas.
+
+**Modernisation:**Companies are modernising outdated processes and systems to improve visibility and resilience across their business operations.**Advanced technologies:**Stakeholders across the supply chain are adopting advanced technologies such as GenAI, robotic process automation (RPA) and process mining, to drive efficiency and enable informed decision-making.**Data infrastructure:**Food and beverage is investing heavily in the infrastructure to drive better business strategy.**Customer-facing solutions:**Suppliers, manufacturers and retailers are putting an increasing emphasis on technologies that help businesses better understand consumer preferences and respond to feedback, creating a more personalised experience.
+
+However, despite this increased focus on investment in technology, the industry is failing to see results. Why?
+
+## Investment in F&B not getting results
+
+“A lot of companies are still struggling to turn investment into real business impact,” says Infor’s Bengtsson.
+
+And it appears a lack of oversight is the reason behind it.
+
+“Too often, companies end up taking a fragmented approach rather than implementing holistic solutions that align with their strategic goals,” says Bengtsson.
+
+What’s more, employee behaviours are also not being taken into account, with Bengtsson explaining that many projects fail because they don’t factor in employee resistance to change, and the need for full support from leadership.
+
+And on the subject of workforce, Europe is experiencing an ongoing skills shortage, leaving companies struggling to find people who can implement and manage new technologies effectively.
+
+“Four in five businesses struggle to find the workers that they need with the right skill set,” Roxana Mînzatu, European Commission Vice-President responsible for social rights, skills and quality employment, recently told the European Parliament in Strasbourg. “There are more than 40 occupations with EU-wide shortages.”
+
+Added to this, legacy systems entrenched within a business can hold progress back by stopping them from fully leveraging the insights and efficiencies new technologies can provide.
+
+Another issue is that, while investment in some areas is growing, investment in others is severely lacking.
+
+“There are big gaps,” says Bengtsson. “Poor integration between systems remains, and is preventing companies from optimising processes end to end.”
+
+This makes the implementation of technologies like real-time supply chain visibility tools more difficult.
+
+“Predictive intelligence capabilities also continue to be underfunded, limiting the ability to anticipate market shifts before they happen,” adds Bengtsson.
+
+Meanwhile the growing threat of cybercrimes against food and beverage is failing to get the attention or investment it desperately needs to avoid a potential disaster in the future.
+
+And companies, large and small, are grappling with the issues of cost versus reward and the need for quick fixes.
+
+“Businesses are under pressure to deliver quick wins, but generally, true digital transformation takes time and commitment. Even more so as many still rely on on-premises legacy systems,” explains Bengtsson.
+
+## Not all investment is failing
+
+Despite the struggles, some manufacturers are experiencing, others are getting results.
+
+“There are many that are getting it right,” says Infor’s Bengtsson. “The most successful organisations aren’t just throwing money at technology, they combine investment with highly optimised, intelligent processes that allow them to be agile and future ready.”
+
+And his top tip?
+
+“Technology investment needs to be aligned with clear strategic goals, rather than being treated as a standalone initiative.”",www.foodnavigator-usa.com,2025-04-07,17,Investment in food and beverage industry not getting results,article,0.01113094987,40,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/non-upf-project-debuts-pilot-program/,true,Reports on a specific event (launch of a pilot program) with factual information and quotes.,Non-UPF Verified debuts at Expo West to redefine processed food standards,"Non-UPF Verified launched its pilot program with 20 brands – ranging from startups to billion-dollar companies – across multiple grocery categories to refine its classification standards, with more than 150 brands on its waitlist.","Non-UPF Verified launched its pilot program with 20 brands – ranging from startups to billion-dollar companies – across multiple grocery categories to refine its classification standards, with more than 150 brands on its waitlist.
+
+“We want to evolve the food system and engage brands in actually reformulating and providing non-UPF choices,” Megan Westgate, founder of Non-UPF Verified and Non-GMO Project, explained at Natural Products Expo West.
+
+“We know that 85% of shoppers right now are actually looking for non-UPF foods. But right now, there is not an easy way to identify them,” she said.
+
+## ‘Looking to better define what an ultra-processed food is’ for packaged foods
+
+Non-UPF Verified’s goal is to create clear, research-backed criteria for defining and verifying non-UPF products, similar to how the Non-GMO claims to have set the standard for non-GMO labeling, Westgate said.
+
+“We are taking the same approach to UPFs, looking to better define what an ultra-processed food is and then label the foods that are not ultra-processed to make it easy for shoppers to find them,” she said.
+
+While fresh produce and bulk grains deliver nutrient-dense benefits for consumers, package foods’ role in consumers’ diets are critical and are central for Non-UPF ’s mission.
+
+“We know that 70% of people’s calories come from packaged foods. So you can buy fresh produce, you can buy bulk grains, but we know people need packaged items. They need that convenience and affordability, and so we want more of those times to be non-UPFs,” Westgate said.
+
+## Building on the NOVA classification system
+
+The initiative builds upon the research on the NOVA classification system “that has four groups of foods ranging from the least processed all the way through group four of being ultra processed,” Westgate explained.
+
+However, according to Westgate, NOVA’s system is designed to analyze dietary patterns rather than assess individual products — making it very helpful for epidemiological research but ill-suited as a basis for a certification program, particularly when it comes to evaluating sugar and fat.
+
+Instead of taking NOVA’s approach at face value, Non-UPF Verified is working to differentiate between ingredients that serve a functional role in home cooking versus industrially formulated foods where those same ingredients are combined with additives, preservatives and industrial processing.
+
+“We are having to get creative in our own consideration and really what we are tracking right now is what are the primary concerns about UPFs that are in the public discourse, and how can we address in a standard,” she said.
+
+One example of the public discourse is hyperpalatability, which Westgate defines as addictive foods that are easy to eat.
+
+“They have been engineered to have combinations of oil and sugar and fat that do not occur in nature. They override our body’s natural satiety signals and they make use just want to keep eating them,” she said.
+
+Non-UPF Verified aims to look at the types of ingredient combinations and processing methods that contribute towards a food’s hyperpalatability, as well as the impact on metabolic health and microbiome function and “how do we control for that in a standard,” she added.
+
+## ‘Collaborative input in standards development’
+
+“One of the biggest things I learned a lot about in the beginning of working on the Non-GMO is the value of collaborative input on standards development. So, we are taking the same approach with Non-UPF that we did with our Non-GMO standard of really valuing shared learning,” Westgate added.
+
+In addition to developing the pilot program over the summer, Non-UPF Verified will host a series of public webinars and work with dietitians and health professionals to develop the standards and “have more packaged food that is nourishing to life,” she added.
+
+**Videography, production and editing by Caroline Rude.**",www.foodnavigator-usa.com,2025-04-03,21,Non-UPF Project debuts pilot program,article,0.01056682938,33,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/14/study-consumers-perception-on-plant-based-foods-improves/,true,Reports on a specific event (consumer perception shift) with data and expert commentary.,Plant-based foods gain ground as consumer perceptions shift again,"After years of skepticism around the taste and texture of plant-based foods, consumer sentiment around alternative meat and dairy is shifting meaningfully.","After years of skepticism around the taste and texture of plant-based foods, consumer sentiment around alternative meat and dairy is shifting meaningfully.
+
+The percentage of shoppers concerned about the taste of plant-based products dropped from 41% in May 2023 to 27% by December 2024, according to a new report from retail data science firm 84.51°, conducted in partnership with the Plant Based Foods Association,
+
+Texture concerns decreased from 30% to 15% and nutritional profile concerns dropped from 25% to 17% in the same time period, suggesting that brands’ investments in product quality are starting to resonate, according to the report.
+
+In that same time frame, consumers reporting that they enjoy the taste of plant-based foods rose from 23% to 36% – a notable jump that suggests these products are not just tolerable, but increasingly desirable, per the study.
+
+## Addressing the big three: Taste, texture and nutrition
+
+Improvements in consumer perception are likely the result of several converging trends, Maureen Heis, director of commercial account management for 84.51°, said.
+
+“The decline in shopper concerns could be driven by increased health consciousness, financial considerations, and improved plant-based options,” Heis explains. “The enhanced quality and variety of plant-based products seem to be addressing previous taste and texture concerns.”
+
+Heis notes that shoppers particularly are finding satisfaction in categories like plant-based milks, cheeses, yogurts and ready-to-eat meals, where improvements in taste and texture are most noticeable.
+
+## The health and sustainability link
+
+Another factor driving the shift is a growing awareness of the health and environmental benefits associated with plant-based diets. While taste and texture were once the major hurdles, many consumers are now embracing these products as part of a broader lifestyle shift focused on wellness, sustainability and animal welfare, according to the report.
+
+Still, some barriers remain.
+
+Heis points out that although fewer people cite taste and texture as top concerns, 27% and 15% of respondents, respectively, still see them as reasons to purchase fewer plant-based foods, emphasizing R&D efforts to improve mouthfeel and taste.
+
+## Affordability and access still key
+
+As traditional barriers decline, new ones are coming into focus. Concerns about fewer price promotions grew from 11% in May 2023 to 24% in December 2024, indicating that price sensitivity is on the rise, per the report.
+
+“With 24% of respondents citing that plant-based options no longer fit in their budget, cost remains a factor influencing purchasing decisions,” Heis said. “R&D efforts could explore cost-effective ingredient sourcing and production methods to make plant-based foods more affordable.”
+
+Brands should collaborate with retailers to improve access and affordability through targeted promotions – without devaluing the brand, Heis said. This can include smart in-store pricing strategies and consumer education efforts, like demos and sampling.
+
+## Data-driven innovation to close the gap
+
+Many brands are leveraging consumer data from platforms like 84.51° to guide innovation and formulation, Heis explained. Companies are using these insights to identify lapsed or occasional plant-based shoppers and find effective ways to bring them back into the category.
+
+“Brands are relying on 84.51° insights solutions to support product innovation from unmet need identification through concept testing and feature optimization all the way to virtual and in-store proof of concept confirmation,” she said.
+
+But data alone is not enough – Heis underscores the importance of pairing R&D progress with compelling consumer experiences. Storytelling, digital content and in-store activations, like demos, are essential in turning product improvements into real-world traction.
+
+Consumer storytelling and experiences “enhance education, improve personalization and reach, and make the overall experience easier,” she said.
+
+Whether it is signage that helps consumers find plant-based products or digital recipes that inspire new ways to cook them, these touchpoints play a crucial role in simplifying the path to purchase.
+
+By educating shoppers about nutritional and environmental benefits, simplifying ingredient lists, and creating more intuitive experiences, brands can successfully bridge the gap between innovation and adoption – and accelerate growth across the category, Heis added.",www.foodnavigator-usa.com,2025-04-14,10,Study: Consumers perception on plant-based foods improves,article,0.01157093075,36,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/14/what-us-india-trade-talks-could-mean-for-dairy/,true,Reports on a specific real-world event (US-India trade talks) with news-style reporting,Can US dairy finally gain a foothold in India?,India is working on a trade deal with the US. Will the South Asian country offer improved access to its dairy market?,"The US and India are set for sector-specific trade talks this week, with farm products including dairy likely to form part of the discussions.
+
+The talks take place after US president Donald Trump imposed, then paused, 27% tariffs on imports from India, which would hit $67.2bn worth of Indian goods if activated.
+
+Representatives from India’s ministry of commerce and industry are meeting this week with US negotiators to address some of the thorniest issues.
+
+## Why India protects its dairy sector
+
+The US views India’s dairy sector as one of the most protectionist in the world, while India thinks its policies are justified for religious and market protection reasons.
+
+For India, there’s little incentive to allow low-tariff dairy imports into its market since the country is the largest producer and consumer of fluid milk in the world, with little surplus, and also consumes most of its butter.
+
+An influx of cheap imports would undercut India’s dairy industry, putting farmer income at risk. In turn, this could jeopardise the country’s economic output as dairy generates around 4% of GDP.
+
+### India's tariffs in numbers
+
+India’s average Most Favored Nation (MFN) tariff rate is 17%, rising to 39% for agricultural goods, and its WTO-bound tariffs on agricultural products are one of the highest, averaging 113.1% and reaching up to 300%.
+
+India applies tariffs on a wide range of goods, including:
+
+- Alcoholic beverages: up to 100% (50% for bourbon)
+- Apples and corn: 50%
+- Coffee: 100%
+- Dairy (30%, 40%, 60%)
+- Vegetable oils: up to 45%
+
+The country recently reduced rates on around 8,500 industrial goods such as natural rubber, but duties on many foods and agricultural products remain in place.
+
+## What dairy products does the US export to India?
+
+Currently, India applies tariffs of 30% to 60% on imported dairy products.
+
+But the South Asian nation welcomes imports of lactose and albumins including whey protein due to low domestic production. These are the two major US dairy exports to the country.
+
+The US is the second largest exporter of whey protein to India with a 21% market share, and the third largest of lactose with a 13% share. According to USDA ERS, Indian demand for both commodities is set to increase in 2025 with whey protein imports forecast to rise 20% and of lactose – by 21%.
+
+## What the US-India trade talks can address
+
+But various barriers to trade have continued to frustrate the US. In the 2025 National Trade Estimate Report, the US criticizes New Delhi’s cumbersome import procedures, including extensive documentation in both electronic and paper format, and a lack of transparency over import inspection rules.
+
+The report also flags non-tariff restrictions such as the dairy health certificate scheme; the new facility registration requirements, and the ban on dairy products derived from animals that have consumed feeds containing ruminant material.
+
+Agricultural subsidies are another point of contention. India’s subsidies ‘lower the cost of production for India’s producers and have the potential to distort the market in which imported products compete’, says the US.
+
+For example, India’s Ministry of Fisheries, Animal Husbandry and Dairying unveiled in March 2025 a revised national program for dairy development (NPDD) with a budget of nearly $37m for 2025/26.
+
+The scheme is designed to ‘give an impetus to the dairy sector by creating infrastructure for milk procurement, processing capacity, and ensuring better quality control’ and ‘help farmers gain better access to markets, to ensuring better pricing through value addition, and improve the efficiency of the supply chain, leading to higher incomes and greater rural development’.
+
+The ministry says the program will improve infrastructure and health and safety and also advance the sector’s international development through cooperation with Japan.
+
+So what can the US hope the squeeze out from the negotiations?
+
+Market access for agricultural goods will no doubt be on the list – but whether the US would secure improved access for its dairy exporters in particular remains a big question mark.
+
+Resolving non-tarriff barriers - i.e. those linked with over-regulation - could be what the US can realistically secure from the talks.
+
+Outside of dairy, India would be keen to protect its electronics export share in the US, where it exported $14.4bn worth of products in 2024, or 35.8% of its entire global shipments in this category. The country’s fishing sector would also want to see low export tariffs in order to continue exporting around $2bn worth of frozen fish and shrimp, which was nearly a third of India’s global exports in this category in 2024.
+
+Would the South Asian nation be willing to put any part of its domestic agriculture industry on the table in return for concessions in more export-intensive segments? This will be revealed as the talks progress.
+
+## FTA with the US: A ‘costly mistake’ for India
+
+According to non-profit organization the Global Trade Research Initiative (GTRI), a free trade agreement with the US would represent ‘a costly mistake’ for India across sectors beyond dairy and agriculture.
+
+### Did you know?
+
+According to the Ministry of Fisheries, Animal Husbandry and Dairying, women constitute 70% of the dairy workforce. This is higher than the national average of 32.8%.
+
+India wants 70% of women to participate in the workforce by 2047.
+
+“Many of Washington’s demands – such as weakening India’s minimum price support system for farmers, allowing genetically-modified food imports, lowering agricultural tariffs, changing patent laws to extend drug monopolies, and letting American e-commerce giants sell directly to consumers – pose major risks,” says GRTI’s Ajay Srivastava, who is also a former trade officer. “These include harm to farmer incomes, food security, biodiversity, public health, and the survival of small retailers.”
+
+Meanwhile, reducing tariffs on farm goods could affect the livelihoods of hundreds of millions, while slashing duties on cars could undercut a sector that accounts for nearly a third of India’s manufacturing output, the non-profit points out.
+
+In addition, Sanjay Kumar Agarwal, chairman of the Central Board of Indirect Taxes & Customs and Special Secretary to the Government of India, has hinted that any concessions from New Delhi would have to be balanced against farmer interests.
+
+“On food items, we have to keep the rates very high so that we could re-jig the effective rates at short call depending upon the harvest in the country,” he told *Fortune India*.
+
+DairyReporter has reached out to Amul, the India Dairy Association and the Ministry of External Affairs for comment but has received no response at this time.
+
+## What could India propose?
+
+According to ’s Ajay Srivastava, Indian interests would be better-served through a limited zero-to-zero tariff deal with the US on the majority of industrial goods on 90%. “If accepted by the US, this could evolve into a WTO-compliant goods-only agreement,” Srivastava explained.
+
+“India should prioritize free trade negotiations with the European Union, United Kingdom, and Canada, and consider broader partnerships with countries like China and Russia. Deepening existing trade ties with Japan, South Korea, and ASEAN nations is also key,” the former trade officer concluded.",www.foodnavigator-usa.com,2025-04-14,10,What US-India trade talks could mean for dairy,article,0.01468804147,47,107,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/manufacturers-prioritising-ai-integration-as-trump-creates-global-chaos/,true,Reports on a specific real-world event (Trump's tariffs) and its impact on the food and beverage industry.,Trump tariff chaos accelerates AI integration,"The food and beverage industry is prioritising the integration of artificial intelligence in all sectors as Trump's tariff chaos causes concern and confusion in the sector.
+We discover why AI is becoming a priority.","The US government’s delays, implementations and suspensions of trade tariffs have sparked global confusion and sent the food and beverage industry into crisis management mode.
+
+“The uncertainty surrounding President Trump’s tariffs, coupled with ongoing labour shortages, are creating significant pressure on food and beverage businesses,” says Georgie Thomas, managing director of technology platform for food wholesalers, Choco.
+
+Added to this, manufacturers are grappling with rising production costs and spiralling commodity prices, resulting in ever-tightening margins.
+
+For wholesalers and distributors, the tariffs on imported goods will increase costs for internationally-sourced products like fruits, vegetables, and beverages. These higher costs will cut profit margins and could result in increased prices for consumers. This is particularly true of small and mid-sized businesses that lack the purchasing power of larger operations. Distributors are also facing disruptions to their supply chains, as changes in import prices and availability of goods leads to inventory challenges. This is already delaying deliveries and impacting stock levels.
+
+And manufacturers could feel the effects of Trump’s tariffs from consumers too. As food prices rise, consumers will likely reduce spending, particularly in price-sensitive categories such as alcoholic drinks, luxury food items and, sweets and snacks.
+
+All this, Thomas says is leading companies to increasingly turn towards artificial intelligence (AI) as a solution to streamline operations and maintain profitability.
+
+## F&B accelerating switch to AI?
+
+AI offers a critical advantage in the current economic climate by enabling businesses to automate tasks that don’t require human intervention.
+
+“By offloading these repetitive processes to AI, companies can free up their employees to focus on more impactful work, like nurturing customer relationships and driving sales,” says Thomas.
+
+This shift is especially important as businesses face rising costs from tariffs and ongoing labour shortages.
+
+## AI costs rising
+
+While adoption of AI is likely to increase under Trump, his tariffs will make the technology more expensive. This is because the cost of AI-reliant technologies such as server and data centre parts from supplier countries including Taiwan (32%) and South Korea (25%), will rise.
+
+However, even this won’t slow the adoption of AI, says Jason Snyder, chief technology officer at Momentum Worldwide.
+
+“They’ll speed up the scramble. Scarcity drives adoption and AI will feel more inevitable than ever,” he says. “The irony here is by making interest infrastructure more expensive, tariffs validate the value of AI. If companies are willing to pay more to access compute and GPU, it means that AI is essential, not optional.”
+
+## AI already reshaping food and beverage
+
+Though still in its infancy, AI is has already had a dramatic effect on the food and beverage industry.
+
+It’s advancing and accelerating scientific research, designing new products and their branding, streamlining stock management, and supporting regenerative agriculture through the evolution of green technology. It’s also improving the consumer experience through functions such as product recommendations.
+
+AI tools are improving forecasting accuracy, enabling companies to better predict demand, optimise supply chains, and manage inventory. This is crucial at a time when the current tariff turmoil is sparking supply chain concerns across the world. This also helps to reduce food waste, saving money and supporting sustainability.
+
+AI is also advancing food safety by improving contamination detection, ensuring product consistency, and optimising shelf life, another essential benefit as the tariff debacle places supply chains at risk and threatens global trade.
+
+## The future of AI in food and beverage
+
+AI’s potential to revolutionise food and beverage is limitless.
+
+Its greatest potential lies in automated food preparation, advanced consumer insights, and the rise of AI agents, explains Choco’s Thomas.
+
+AI also has potential to gain deeper consumer insights by analysing large amounts of data on consumer preferences and behaviours.
+
+“This will allow food and beverage companies to personalise experiences even further, whether through tailored recommendations, marketing adjustments, or product development based on emerging trends,” says Thomas.
+
+Additionally, he predicts that AI agents – autonomous systems capable of executing tasks and making decisions – will begin to take on more responsibilities within food and beverage operations. These agents can manage tasks including order management, overseeing inventory, and even interacting with customers.",www.foodnavigator-usa.com,2025-04-11,13,Manufacturers prioritising AI integration as Trump creates global chaos,article,0.01164819656,37,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/11/cpg-manufacturers-retailers-and-grocery-shoppers-hold-back-on-spending-despite-tariff-relief/,true,Reports on a specific real-world event (tariff changes) with news-style reporting,Tariff ‘whiplash’ causes ‘paralysis’ among CPG businesses and retailers,"President Trump’s ‘pause’ on higher reciprocal tariffs may have relieved stock market investors, but industry insiders say CPG manufacturers, retailers and grocery shoppers remain uncertain about the future","The Trump administration may have paused many of the double-digit tariffs it threatened to impose globally, but the US president’s track record of repeatedly – and quickly – changing his mind has left grocery shoppers, retailers and food and beverage manufacturers with spending “paralysis” that is hamstringing industry and dampening sales, industry insiders say.
+
+This week, President Donald Trump said he would pause previously announced higher “reciprocal” tariffs for dozens of countries in favor of a lower rate of 10% for almost all nations – notably excluding China, for which he further raised the import duty.
+
+The dramatic about-face triggered what some economists are calling a once-in-a-lifetime relief rally among major stock indexes, which plummeted when Trump first announced his “liberation day” levies.
+
+But the “relief rally” is not universal – many shoppers, retailers and manufacturers remain uncertain about future pricing and hesitant to spend for fear the higher tariffs could still go into effect and cause prices to skyrocket.
+
+“While we have a 90-day reprieve, we don’t know what the ninety-first day will look like,” and with that uncertainty manufacturers are unwilling to invest significant long-term capital and instead are limiting investments to short-term operations, said Gaurav Pant, chief insights officer at the digital insights firm Incisiv.
+
+The “whiplash” from Trump’s back-and-forth on tariffs “makes it really challenging to run a business,” agreed Doug Baker, VP of industry relations at FMI – The Food Industry Association.
+
+“From our members’ perspective, it has a tendency to actually cause some paralysis. So many are afraid to make some decision because they are not exactly sure what tomorrow is going to bring,” he added.
+
+He explained that many FMI members report putting off important investments because they do not know if they are going to need to move CapEx elsewhere to run their immediate business.
+
+Likewise, companies are unsure if prices will change between when they order and receive goods, he said.
+
+For example, the tariff hike Trump ordered for China means any product currently “on the water” is now impacted by that increase, he said.
+
+“How do you make those investments in buying goods or materials, that might help you over the long term, when you don’t even know in the process of it being transported if you are going to get it at the cost? So, it really does paralyze a lot of the businesses to do the things that they have been used to doing,” he explained.
+
+## Consumer spending and sentiment remain low
+
+Historically in situations where companies cannot control input costs, many have focused on finding savings or growing their topline – but in the current economy these options also are limited, Baker said.
+
+He explained that many companies have already implemented significant cost savings strategies as they navigated supply chain and other challenges triggered by the pandemic and subsequent inflation and so may not have many more strategies to increase savings.
+
+Likewise, he said, companies’ optimism that they could soon drive top line growth is also diminishing as consumers once again are pulling back on spending – just when some were feeling more comfortable with prices and their budgets.
+
+Pant agreed, noting, “On the shopper side, we continue to see a lot of stagnation and actually depreciation from a customer sentiment perspective and from a spending perspective. We have seen basket sizes reduce,” and spending because consumers are afraid of future price increases.
+
+## Tariffs could push shoppers to buy ‘made in the USA’
+
+According to data from Nielsen IQ, 72.7% of consumers say they believe that tariffs will impact the cost of grocery they buy.
+
+In response, NIQ found a third of consumers said they would prioritize US-made products to avoid tariff-driven prices increases and about half said they might prioritize US-made products to avoid tariffs.
+
+Any shift in purchases would be balanced against quality, especially for Asian and Hispanic consumers for whom “quality is crucial,” NIQ adds.
+
+## Small businesses request ‘automatic exceptions to tariffs’
+
+Worried about the potential negative impact of tariffs on the CPG industry, and small businesses in particular, a collective of women founders and leaders in the segment asked the president and Office of US Trade Representatives to carve out tariff exemptions for small businesses.
+
+In an open letter sent April 10 to the president and policymakers, 39 women leaders in the consumer goods space who collectively represent nearly $1 billion in annual revenue and who employ thousands of workers, asked for automatic exemptions to tariffs or a “permanent fast-track exclusion process for companies below a defined revenue or employee threshold” on the basis that they have “limited capacity to absorb cost increases or navigate complex and sudden supply chain changes.”
+
+They also requested “tariff impact assessments that specifically account for effects on small businesses prior to implementation, ensuring that trade actions are equitable to organizations of all sizes and will not cause undue economic burden.”
+
+Finally, they seek support for a domestic supply chain transition in the form of grants, tax incentives or technical assistance to help small businesses shift production domestically.
+
+They warn that “when small businesses suffer, the US economy suffers.”",www.foodnavigator-usa.com,2025-04-11,13,"CPG manufacturers, retailers and grocery shoppers hold back on spending despite tariff relief",article,0.01288193786,39,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/27/boosting-gut-and-brain-health-with-a-single-ingredient/,true,Reports on a specific event (ADM's presentation at Expo West) with factual information and quotes.,ADM connects gut and brain health at Expo West,"ADM’s partnership with Asahi Group lays the foundation for the ingredient supplier to innovate in digestive and women's health, as consumers awareness of the gut-brain axis grows. ","Consumers are searching for pre- and postbiotics to support gut- and brain-health, boosted by the growth of GLP-1 antagonists, Vaughn DuBow, senior director of product portfolio, marketing health and wellness, explained at Natural Products Expo West.
+
+Most consumers (84%) recognize the gut microbiome’s role in overall health, and 85% agree that the gut-brain connection is crucial for overall well-being, according to a Sept. 10 survey of more than 2,000 consumers from biotech company Verb Biotics.
+
+“We found some really great research looking at consumers and what they associate ingredients with specific health benefits. And surprisingly, out of the top five ingredients that consumers associate with mental health, prebiotics and probiotics are actually two of the top five,” DuBow noted.
+
+“Consumers are already really drawing a correlation between their gut health and their brain health more and more as every day goes on. So what we are really trying to do is reinforce that message and show that the gut-brain axis is a real thing,” he added.""
+
+## Connecting gut and women’s health
+
+ADM partnered with Asahi Group ahead of Expo West to market and distribute its Lactobacillus gasseri CP2305 postbiotic, which offers stress, sleep and mood benefits. Lactobacillus gasseri CP2305’s effectiveness is backed up by eight clinical human trials.
+
+Additionally, ADM is conducting two human clinical trials on lactobacillus gasseri CP2305 for menopausal and premenstrual support, DuBow explained. ADM also offers Novasoy Soy Isoflavone – an extracted genistein that can provide relief from hot flashes – he added.
+
+“Women need the support just as much as men do and to ever have the divide did not make any sense. So, we are just getting back up to that parity level, where it should be,” DuBow said.
+
+“We are expanding out into the women’s health category more and more each year, and the Lactobacillus gasseri CP2305 is going to allow us to take that next step into women’s health,” he emphasized.
+
+## What is new in GLP-1 support products?
+
+GLP-1 drugs are driving innovation in foods, beverages and supplements, with support products helping those who are on and coming off the drug, DuBow noted.
+
+Gastrointestinal issues are a common side effect of GLP-1 drugs like Ozempic and WeGovy.
+
+Most consumers (74%) on weight-loss medications are open to trying new products, with 83% saying they were “very interested” in products marketed as complementary to the drug, ADM shared in a survey of 1,500 people on the drugs.
+
+Consumers often lose muscle mass along with body fat while on GLP-1 antagonists, requiring increased protein consumption to maintain muscle, DuBow said. ADM also offers a portfolio of proteins to boost satiety, which can support those going off GLP-1 medications who experience increased hunger.
+
+“When people come off the drug, there is the need to improve satiety because their satiety is through the roof all the time while they are on a drug. Then, they come off, and they may have a rebound effect. So, by having something that can improve satiety – clinically studied and actually shown to do it – you are going to help make sure that people who are coming off the drugs are better supported in their journey,"" DuBow elaborated.
+
+**Videography, production and editing by Caroline Rude**",www.foodnavigator-usa.com,2025-03-27,28,Boosting gut and brain health with a single ingredient,article,0.01022239746,30,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/tech-companies-howgood-and-watershed-address-scope-3-reporting/,true,Reports on a specific event (partnership between HowGood and Watershed) in a news-style format.,Scope 3 emissions reporting: HowGood and Watershed team on solution,US tech companies HowGood and Watershed are empowering food and beverage companies’ carbon reduction strategies with Scope 3 emissions reporting.,"Sustainable food rating company HowGood and carbon reduction platform Watershed are addressing Scope 1-3 greenhouse gas (GHG) emissions reporting demands through an expanded partnership, as food and beverage companies assess how rapidly changing environmental and trade policies are impacting their supply chains in real-time.
+
+HowGood and Watershed are integrating their platforms to provide food and beverage companies with a portal for commodity-level sustainability data, carbon footprint tools and corporate risk assessments, the companies shared in a release.
+
+Additionally, the integrated tech platform will have “hotspot identification” capabilities to help companies identify the most impactful sustainability efforts, the company added.
+
+Food and beverage companies can subscribe to both services through a software-as-a-service model to gain access to the integrated capabilities, Michael Streitberger, head of partnerships for HowGood, explained.
+
+Over the years, HowGood has partnered with numerous technology companies, including sustainable software companies Regrow AG, Ecoinvent, Cool Farm and others.
+
+“When it came to corporate-level measurement for GHG, we knew that we wanted to go the partner route, and Watershed is the leader there, and so it was a no-brainer,” he elaborated.
+
+## Companies commit to ESG amid regulatory uncertainty
+
+Some food and beverage companies are increasingly investing in carbon footprint technologies and reporting capabilities, despite regulatory uncertainty, Streitberger noted.
+
+“We are seeing all sorts of companies approach us with a mandate where they want to get more accurate with their Scope 3 reporting,” he elaborated.
+
+California passed Senate Bill (SB) 253 and 261 in 2023, which requires companies formed in the state to disclose specific emissions. Earlier this year, New York proposed a “Corporate Data Accountability” act with SB 3456 that would similarly require companies to disclose various metrics, if passed.
+
+However, the White House is pushing for environmental deregulations, including various changes to the EPA.
+
+### What is the difference between Scope 1, 2 and 3?
+
+Scope 1, 2 and 3 emissions demark the source of greenhouse gas emissions, McKinsey summarized. Scope 1 includes emissions an organization emits, Scope 2 is indirect emissions – including energy purchases – and Scope 3 comprises emissions across a company's supply chain, the firm explained.
+
+Also, CPG giants like Unilever are rolling back Environmental, Social, and Governance (ESG) initiatives and pledges, as first reported in Bloomberg.
+
+Regulatory uncertainty aside, some food and beverage companies are still investing in sustainability technology as they work to future-proof their supply chains in the face of climate change, Streitberger pointed out.
+
+Also, retail buyers and grocery shoppers are demanding carbon-conscious products, which will drive demand for sustainability regardless of government action or inaction, he added.
+
+However, consumers still value price and taste above any other attribute. Only 2 out of 10 consumers will purchase a higher cost more eco-conscious product compared to cheaper alternatives, according to the International Food Information Council’s 2024 Food & Health survey of 3,000 shoppers.
+
+“What is your decarbonization plan from a business risk standpoint? It is certainly something that business leaders are looking at more long-term than just a single administration or certain political landscape because those things do change. And when you are thinking about business risk, you are thinking about 2030 and 2040 – not 2025, 2026, 2027,” Streitberger elaborated.
+
+## Trade wars require a supply chain rethink
+
+Food and beverage companies also are starting to factor in what trade tensions and tariffs will mean for their supply chains and carbon footprint ultimately, Streitberger explained.
+
+HowGood is exploring potential partnerships with procurement software companies to incorporate these capabilities into its platform, so food and beverage companies can better determine the environmental impact of reconfiguring supply chains, he added.
+
+“People are much more open-minded to shifting drastically the way that they procure materials because of tariffs,” Streitberger elaborated.",www.foodnavigator-usa.com,2025-04-22,2,Tech companies HowGood and Watershed address Scope 3 reporting,article,0.01150351316,35,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/04/natural-retailer-sprouts-hunts-for-cpg-brands-at-expo-west/,true,Reports on a specific event (Sprouts at Expo West) with news-style reporting,Success at Sprouts: How CPG brands can secure shelf space at the natural retailer,Sprouts Farmers Market invited emerging CPG brands and private label partners to its booth at Natural Products Expo West,"Retail buyers usually roam the exhibitor halls at Expo West – obscuring their badges to avoid overly eager founders – to find brands that can drive consumers to their store, but Sprouts Farmers Market flipped the script on how it finds new brands with a dedicated booth at the natural products conference.
+
+Over the last several years, Sprouts dedicated its modest Expo West booth to learning about smaller CPG startups that did not have a booth, or founders who were backpacking the event, the retailer’s Chief Forager Kim Coffin explained.
+
+“We would always have folks stopping us and wanting to show us their products, and we said, ‘Why do not we give them a place to come and be able to talk to us about what their products are?‘” Coffin said. “It is really a way for us to find brands that are out there doing good things and just are not ready maybe to do a full-blown presentation.”
+
+“We obviously look for purpose-driven brands that are differentiating and solving problems, solving health issues or making a difference. And we like really passionate founders that are trying to move the food system forward,” Coffin added.
+
+## Knowing velocities is crucial to success at Sprouts
+
+Brands that succeed at Sprouts typically have a loyal fanbase of online consumers, who are willing to make the trip into the store to purchase the product, Coffin said. Then, Sprouts can boost a retail launch with shopper marketing programs, she added.
+
+Sprouts launched a retail media network in 2023, powered by Instacart, which allows brands to create targeted digital marketing campaigns to boost interest in a product.
+
+These efforts are designed to drive one of the key CPG metrics – velocity. Sprouts also provides CPG brands with tools to measure velocities, which can often influence other business activities, Coffin explained.
+
+“We have a lot of partners that we work with where we can get them the help that they need in understanding the velocities that they can expect, so they can be ready from an inventory and funding standpoint. And then what it really takes once you are on the shelf to really engage the customer and drive traffic and keep your velocities up to we are projecting them to be,” she elaborated.
+
+## Balancing name and store brands at Sprouts
+
+Sprouts also is searching for emerging food and beverage manufacturers that can develop innovative private-label offerings, Coffin said.
+
+Sprouts strikes a balance between its private-label (i.e., store) brand and innovative named brands to ensure that its assortment addresses various consumer demands, she added.
+
+US store brand sales reached $271 billion in 2024 and grew 3.9% in dollars, according to Circana Unify+ data shared in a Private Label Manufacturers Association report. Refrigerated, general food and beverage led the growth with dollar sales increasing 7.5%, 4.3% and 4%, respectively.
+
+“Private-label is super important to our business. You can only buy those products with Sprouts,” Coffin elaborated. “Our program is not just the cheapest thing on the shelf. We really look at attributes and really solve problems for customers.”",www.foodnavigator-usa.com,2025-04-04,20,Natural retailer Sprouts hunts for CPG brands at Expo West,article,0.009875898359,28,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/10/cultivated-meat-and-fat-inches-toward-retail/,true,"Reports on specific events (regulatory approvals, production runs) in the cultivated meat industry.",Cell-cultured meat gains traction with regulatory wins and scaleups,Cultivated meat innovation gains momentum globally as advancements in production and regulatory processes give the industry a much-needed boost.,"Cultivated meat innovation gains momentum globally as advancements in production and regulatory processes give the industry a much-needed boost.
+
+Startups like Nourish Ingredients, which recreates meat and dairy fats using precision fermentation and fungal strains, and Savor, which produces butter using various carbon sources and hybrid fatty acid blends, aim to create sustainable fats.
+
+Meanwhile cultivated meat companies Vow and Mission Barns are securing critical regulatory approvals for their products, paving the way for commercial launches around the world.
+
+### Future Food-Tech Chicago explores sustainable proteins and ingredients June 2-3, 2025
+
+**Future Food-Tech Chicago** is where breakthrough innovators unite with global food corporates, investors, ingredient providers, manufacturers and policy makers to forge partnerships, bridge supply gaps and discover the next generation of sustainable proteins and ingredients.
+
+Check out the agenda here and register here for** early-bird access **through April 24.
+
+## Vow lands regulatory approval in Australia and New Zealand
+
+Australian cultivated meat startup Vow recently completed one of the largest production runs of cultured meat to date, manufacturing more than 1,200 pounds of its cultured Japanese quail in just one week – following a 650-pound batch the month prior, according to the company.
+
+With approval from Australia-New Zealand food regulator FSANZ following a 60-day review period for food code changes, Vow’s commercial production could help meet the growing demand for cultivated meat in Singapore, and eventually Australia and New Zealand, according to the company.
+
+“This FSANZ milestone, coupled with our record-breaking production, represents a pivotal moment for cultured meat globally. We have shattered the conventional wisdom about scalability limitations in this industry. What we are demonstrating in Singapore (and soon in Australia) is not just proof of concept – it is proof of commercial viability,” explained Vow CEO George Peppou.
+
+He continued: “By winning regulatory approvals and solving production challenges simultaneously, we are dramatically compressing the timeline for mass-market adoption. The economics are evolving rapidly as our scale increases, putting us on track to achieve price parity with premium conventional meat much sooner than industry observers have predicted.”
+
+Vow’s regulatory approach is an “open book,” for FSANZ regulators, with the startup readily providing data and hosting in-person facility visits for different agencies “to help them understand our process, workflows and risk controls,” and a potential example for other regulatory frameworks, Peppou said.
+
+He added: “We believe that this transparency, and the collaborative partnership it created, played an important role in allowing FSANZ to develop what is one of the most thorough and forward-thinking regulatory frameworks for cultured meat anywhere in the world.”
+
+## Vow’s ‘unique’ design and engineering significantly boosts production
+
+At the heart of this scale-up is Vow’s in-house designed, food-grade 20,000-liter bioreactor, engineered by former SpaceX engineers in under 14 weeks and for under $1 million. This system expands production capacity to 35,000 liters at a fraction of the cost and time typically seen in the industry.
+
+“We have fully vertically integrated production system design rather than relying on traditional bioprocess vendors, we have created a system that’s both more cost-effective and precisely tailored for cultured meat production,” said Peppou.
+
+The bioreactor’s “unique” design and engineering stems from a range of technical innovations across welding, process software, automation and instrumentation, Peppou said.
+
+“This vertical integration has allowed us to iterate faster, reduce capital expenses by over and dramatically accelerate our timeline. We believe this model, which combines purpose-built reactors with proprietary process optimization, will enable us and other cultured meat companies to achieve commercial viability in 2025,” he added.
+
+With its second facility now ready, Vow immediately can harvest up to 2,200 pounds of quail per month, and projects a 10x to 50x increase in capacity by year’s end – surpassing the scale of most players in the cultured meat space, according to the company.
+
+## Mission Barns joins the ranks of Upside and Eat Just for its FDA clearance on cultivated pork fat
+
+Last month Mission Barns received a ‘no questions’ letter from FDA to move forward with its cell cultivated pork fat in retail and restaurants.
+
+Its flagship products, Italian Style Cultivated Meatballs and Applewood Smoked Cultivated Bacon, are made with cultivated pork fat and plant protein.
+
+The company partnered with San Francisco-based Italian restaurant group Fiorella for its first launch and plans to sell its cultivated pork fat at a national supermarket chain – potentially becoming the first cultivated meat product on US grocery shelves, ahead of competitors Upside and Eat Just, which received FDA ‘no questions’ letters for cultivated chicken in 2022 and 2023, respectively.",www.foodnavigator-usa.com,2025-04-10,14,Cultivated meat and fat inches toward retail,article,0.01209513991,34,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/07/citrus-replacer-demand-grows-as-industry-faces-shortages-and-high-costs/,true,Reports on a specific real-world event (ingredient shortages) with news-style reporting,Ingredient shortages drive demand for citrus replacers,"As CPG companies navigate rising costs and ingredient shortages, ingredient and flavor suppliers are expanding alternatives to conventional citrus ingredients, while some citrus producers look to grow their US presence.","As CPG companies navigate rising costs and ingredient shortages, ingredient and flavor suppliers are expanding alternatives to conventional citrus ingredients, while some citrus producers look to grow their US presence.
+
+Since 2000, the US citrus industry has faced significant challenges between unpredictable environmental disasters, citrus greening disease and groves developed into other uses, according to a US Farm Bureau report.
+
+Until 2014, Florida served as the US’ primary source of citrus, holding more than 70% of the country’s total. It faced an 80% decline since 2000, plummeting from 300 million boxes to roughly 62 million boxes in 2023, per the Farm Bureau.
+
+With these drastic declines in domestic production, the US sourced from other countries like Brazil, China and the EU, according to the report.
+
+## The rising demand of citrus replacers
+
+As CPG companies grapple with rising costs and ingredient shortages, flavor companies like Kerry, Bell Flavors & Fragrances, and T. Hasegawa are expanding their offerings of flavor extenders and replacers for conventional citrus ingredients.
+
+The Trump Administration’s global tariffs, which include a 10% import tax and higher rates for China and the EU, add an additional layer to international trade dynamics, prompting companies to recalibrate their supply chains.
+
+Citrus ingredient producers such as Germany-based MCI Miritz Citrus Intercontinental GmbH have been expanding US production, as seen in its acquisition of Florida Worldwide Citrus Products Group, Inc.
+
+“We have to enlarge our footprint, our presence in the US market,” Tillman Miritz, owner of MCI, said, adding that the company’s largest market is the US and the acquisition allows the company to support a production base and US demand for natural ingredients.
+
+Citrus isolates, like decanal and linalool, deliver natural a variety of functions in packaged food and beverage, including flavor enhancement and preservation, among others.
+
+The acquisition will allow for Worldwide Citrus’ facility to produce a consistent supply of citrus isolates to build customized citrus profiles for companies’ products, mainly beverages, in the US and abroad, whereas before the company relied on MCI Miritz to deliver its products into the US market, Ralf Nolte, managing director, MCI, said.
+
+As reformulations triggered from state to federal ingredient bans, like California’s additive removal and FDA’s de-authorization of red dye No. 3, impact CPG companies’ business, Art Soudjin, president of Florida Worldwide Citrus emphasizes the company’s natural flavor portfolio will provide another avenue for companies to align with guidelines.
+
+MCI Miritz will bring its expertise and technology in processes like distillation, rectification and extractions like CO2 extraction, allowing WorldWide Citrus to “have all the technologies available right now in the citrus industry,” Tillman said.
+
+“With the technology, we can extract what we need. We can rectify what we need. We can get out of it what we need and put into the product and come up with consistent products for them,” he added.",www.foodnavigator-usa.com,2025-04-07,17,Citrus replacer demand grows as industry faces shortages and high costs,article,0.009887691628,30,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/26/from-click-to-conversion-how-brands-can-bridge-the-gap-between-social-media-and-website-experience/,false,"This is an article providing marketing advice, not reporting on a specific event.",From click to conversion: How brands can bridge the gap between social media and website experience,"A seamless digital experience can make or break a brand, according to – Samantha McClure, director of marketing at Cro Metrics, who says brands can optimize their digital experience for higher conversions by mapping the customer journey to identify drop-off points.","A seamless digital experience can make or break a brand, according to Samantha McClure, director of marketing at Cro Metrics, who says brands can optimize their digital experience for higher conversions by mapping the customer journey to identify drop-off points.
+
+Many brands create a strong presence on social media, but when customers visit their website, the experience feels disconnected, McClure said.
+
+Websites are a brand’s most controlled environment to build trust, yet many fail to align messaging between platforms, she said.
+
+To improve this, brands should identify friction points causing drop-offs by mapping the customer journey.
+
+“If they are all coming from a social media platform, are they coming from different people or pages on TikTok? Or are they coming from influencers and your pages or ads? And based on that, what are they expecting to get when they get to your website and then what are you giving them?” McClure explained.
+
+### Welcome to Brand Alchemy
+
+Brand Alchemy is a monthly multimedia series from FoodNavigator-USA that delves into the art and science of transforming products into brands. In this series, we explore how strategic design, compelling marketing and creative packaging shape CPG products into lasting impressions that resonate with consumers and drive sales. Check out previous episodes here:
+
+**How can sustainable media buying lower carbon emissions and costs for brands?**The internet contributes nearly 4% of global emissions annually – on par with the airline industry – and online advertising alone accounts for 20% of that impact. Founder and CEO of Boa Avril Tomlin-Hood explains how brands can approach their media buying that reduces their carbon footprint while boosting visibility.**How brands are turning influencers into storytellers**: In an exclusive interview with the American Egg Board and Pacific Foods, this episode explores how their partnerships with influencers — Olympic breakdancer Sunny Choi and celebrity chef Matty Matheson — leverage their unique personalities to create relatable campaigns that boost brand awareness.**From pop-ups to purchase: Turning foot traffic into brand loyalty**: RJ Hottovy, head of analytical research at Placer.ai explains how pop-up stores offer more than just temporary exposure — they’re a valuable strategy to build brand loyalty, gain deeper insights into audiences, and drive sales across both physical and digital channels
+
+Smaller brands can benefit from reaching out to one-time customers who did not repurchase – offering a small incentive to learn what worked and what didn’t, she added.
+
+Language and themes used by influencers and ads also should align with the landing page experience, McClure noted. A mismatch can hurt conversions, while a seamless transition can significantly improve ROI.
+
+In a case study, a mid-sized CPG brand refined its landing pages, boosting conversions by 27% and turning negative ROI campaigns profitable, she added.
+
+## Personalization should be a gradual process
+
+Brands often want to jump straight into hyper-personalization, but this can backfire, McClure said. Instead, they should start with segmentation-based A/B testing to understand what resonates with different audience groups.
+
+“I would recommend focusing on that strong data foundation, so making sure that you have pixels on your website that are firing correctly, that you’re able to track click transactions, and that the data is clean. If the data isn’t clean, your personalization isn’t going to be either,” McClure stated.
+
+A stepped approach allows brands to understand their audience before diving into full-scale personalization, she added.
+
+“Starting on that data layer, if you feel really good there, I would recommend moving into a small testing program versus personalization” by testing call-to-action language and A/B testing headlines, McClure advised.
+
+“You are still going to say ‘OK, I’m going to test headlines for this type of audience. It is more segmentation than personalization but you are personalizing for an audience segment,” she said.
+
+McClure continued: “The reason we recommend that kind of stepped approach is because if you dive right into a one-to-one hyper personalization, there is actually a chance that you could do more damage than good because you don’t actually understand what the audience or person wants.”
+
+Once brands have a “base layer” understanding of their audience, they can move into broader personalization where they look at macro elements like location and behavior, she said.
+
+## AI’s impact on branding and marketing
+
+AI-generated content is flooding the market, making authenticity more valuable than ever. At the same time, AI can serve as an efficient jumping-off point for connecting with audiences, McClure said. The influx of AI content can be a “good thing for some smaller brands” to build organic traffic and then leverage authentic connection on social platforms to drive people to their site, she added.
+
+“Can you utilize your email and your SMS in a little less automated way that gives that authenticity from the brand itself? Just being authentic and being a person behind a brand is really going to get people to stand out,” McClure said.",www.foodnavigator-usa.com,2025-03-26,29,From click to conversion: How brands can bridge the gap between social media and website experience,article,0.01255735963,35,113,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/09/notco-leverages-ai-to-help-cpg-brands-innovate-more-quickly-and-accurately/,true,Reports on a specific corporate action (NotCo opening access to its AI technology) in a news-like format.,NotCo opens access to its game-changing AI technology to speed product innovation,"Innovating packaged foods and beverages traditionally takes two to three years from concept to shelf, but companies are under pressure to launch products more quickly and with lower costs, a challenge NotCo says its AI technology can solve","Food tech company NotCo is democratizing access to its AI-based technology Guiseppe through licensing and product development partnerships after proving the platform’s power to create plant-based versions of everyday products without compromise, such as when it teamed with Kraft Heinz to launch a plant-based version of its beloved mac & cheese or Shake Shack to create an eggless custard in record time.
+
+The move repositions the company squarely as a B2B player with an end-to-end turnkey solution, dubbed Concept Quant, that can help brands develop and test products more efficiently to capitalize on cultural trends including health, sustainability and more, CEO Matias Muchnick explained at Future Food-Tech in San Francisco.
+
+He argues CPG companies are “missing a lot of opportunities” by following the old innovation playbook of “manufacture at scale, build a strong brand, flood the shelves and drive sales with marketing muscle.”
+
+He explained that while this approach worked “in a world where you had less alternatives to choose from,” modern shoppers have exponentially more choices in part because many startups have adopted a strategy of quickly launching a concept direct-to-consumer with the intention of leveraging feedback to quickly reformulate and launch additional SKUs.
+
+“This is a new age for big FMCGs,” and NotCo’s technology can help them transform their innovation strategy while also cutting costs, Muchnick said.
+
+## The power and potential of Guiseppe
+
+When NotCo’s AI technology Guiseppe initially launched 10 years ago, it offered a way to innovate faster, better, more accurately and less costly than other approaches, but because the concept of AI was still so new and so much of the packaged food and beverage industry conducted business disconnected from the digital world, many stakeholders did not know what to make of NotCo’s proposition.
+
+“In 2025, no one knew what AI was when we were pitching, and no one really was interested in what we were saying because they did not understand it,” Muchnick said.
+
+To showcase Guiseppe’s power, NotCo launched a series of plant-based versions of iconic products – like mayonnaise – and teamed with high profile CPG companies, including Kraft Heinz, Shake Shack, Papa Johns, Burger King, Dunkin Donuts and more, to disrupt the food categories in which they played.
+
+## Introducing Concept Quant
+
+Now, with a strong track record of success, NotCo is making its technology more accessible to CPG businesses with last month’s debut of Concept Quant, which it says leverages Guiseppe to create consumer digital twins that bring to life “pain points, values and insights” from real shoppers gathered through social listening. It then pairs these insights with brands’ values to create product concepts that are tailored for specific markets, consumption occasions and other key attributes.
+
+The newly formed B2B side of NotCo’s company can help CPG companies quickly innovate and renovate products to capture white space and quickly meet emerging consumer needs.
+
+To help CPG companies better understand the potential of Concept Quant, NotCo and the creative agency GUT simultaneously launched the B2B platform and marketing campaign NotBranded that showcase market-ready products that brands can adapt.
+
+Among the concepts promoting in the campaign was a No Pee Lollipop, which Muchnick said is an “amazing” idea that AI was able to identify in a way that humans could not because it could quickly connect pain points and solutions.
+
+“The No Pee Lollipop is super interesting because the insight the artificial intelligence tapped is that when we go to concerts, when we go to festivals and we are hearing our favorite artists” people do not want to stand in bathroom line, he said.
+
+“Artificial intelligence connected dots humans cannot see, and this algorithm came up with this No Pee Lollipop that keeps you hydrated three hours without needing to go to the bathroom,” he added.
+
+## NotCo takes a backstage approach to partnerships
+
+NotCo says it is already working with many of the largest CPG companies in the world – perhaps most visible is its joint venture with Kraft Heinz to create plant-based versions of many of the company’s iconic brands. But NotCo is equally open to partnerships where CPG companies and brands take center stage.
+
+“We are behind the scenes of many of these projects that NotCo conceived. They are not co-branded,” he said. Rather, he said, the relationships are more akin to the “Intel Inside” campaign in which Intel offered tech companies a hidden solution that consumers do not see.
+
+“We help create,” enhance, improve and attract more consumers, but the brands get the credit, he said.
+
+He added Concept Quant and Giuseppe are well suited to tack some of the most significant challenges facing the food industry, including supply chain challenges and rocketing raw material costs by identifying alternatives that may be unexpected.
+
+It also can identify consumer trends before they boom – or suss out unexpected drivers of existing trends to find additional white space or offer a company a different competitive edge. For example, in Chile, NotCo identified consumers were buying protein snack bars to limit sugar spikes – not because they wanted more protein. The insight helped a brand carve out space in a crowded category without having to compete on protein, Muchnick said.",www.foodnavigator-usa.com,2025-04-09,15,NotCo leverages AI to help CPG brands innovate more quickly and accurately,article,0.013436331,36,111,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/31/yo-mamas-expands-with-launch-of-gluten-free-pastas-cooking-wine/,true,"Reports on a specific company's product launch and expansion, which is a factual event.",Condiment creator Yo Mama’s rethinks the pantry with consumer-driven product launches,"Inspired by its customer base, pasta sauce and condiment brand Yo Mama’s expands into enriched pastas and cooking wines, crafting a lineup to stand out in the category and align with evolving health preferences.","Inspired by its customers, pasta sauce and condiment brand Yo Mama’s expands into enriched pastas and cooking wines, crafting a lineup to stand out in the category and align with evolving health preferences.
+
+Yo Mama’s debuted its protein- and fiber-enriched pasta designed to complement its line of sauces and condiments at Natural Products Expo West, according to Kristen Streger, brand and e-commerce manager for Yo Mama’s.
+
+Each of the gluten-free and low-glycemic penne, fusilli and elbow pastas are made with alubia beans (also known as white kidney beans) and rice flour and contain 18 grams of protein and 10.5 grams of fiber per 3.5-ounce serving – aligning with the company’s focus on better-for-you products, per the company.
+
+The pastas are “something that we really try to innovate and have a clean, healthy product to go with our pasta sauces,” Streger said.
+
+Protein content continues to shape the gluten-free pasta category, with brands like Kaizen, which uses lupini flour and fava bean protein to deliver up to 20g of protein and 15g of fiber per serving, and Banza, whose chickpea pasta offers 20g of protein and 13g of fiber per serving.
+
+## Yo Mama’s reformulates pasta sauce, launches clean-label cooking wines
+
+Yo Mama’s reformulated its Vodka Sauce with fresh, heavy cream aiming to fully coat its pastas, Streger said.
+
+The company also featured its signature red sauces during the show – including Basil and Roasted Garlic – made with no added sugar, along with its specialty Classic Alfredo. Yo Mama’s also highlighted its lineup of dressings and condiments like Buffalo, Sesame and Greek, known for their keto-friendly, dairy-free and gluten-free formulations
+
+Yo Mama’s foray into condiments includes its cooking wines, which launched earlier this year. The lineup of white, sherry and red cooking wines contain no added sugar and are vegan and kosher, Streger added.
+
+“For the cooking wines, we looked at the category as a whole, and it’s a very saturated category as far as it’s just owned by a couple of brands. We really wanted to get into that space and be able to offer a better-for-you product that has no preservatives, no fillers,” she explained, adding that the cooking wines compliment Yo Mama’s current line of products.
+
+Yo Mama’s cooking wines contain three ingredients: wine, salt and ascorbic acid, compared to its competitors like Goya and Ka-Me which contain preservatives like metabisulfite.
+
+### More trendspotting at Natural Products Expo West
+
+**Trendspotting at Expo West: Emerging flavors, textures and health benefits:** Thousands of food and beverage companies debuted new products at Natural Product Expo West earlier this month – making it the perfect place to spot new breakout ingredients, certifications, claims, flavors and more
+
+**Spilling the tea trends at Natural Products Expo West:** Tea brands put their own spin on flavors, sustainability and storytelling
+
+**Spate uses Popularity Index to award ‘top trending’ brands at Expo West and uncover effective marketing strategies: **All of the cool kids are at Natural Products Expo West, but with thousands of exhibitors and more than 60,000 attend ees at this year’s show, finding the brands with the trendiest products and the most traction is a challenge – which is where market research platform Spate’s new Popularity Index comes in
+
+**ADM connects gut and brain health at Expo West:**** **Consumer awareness of the gut-brain axis conti nues to grow, as ingredient supplier ADM doubles down on digestive health with postbiotics from Asahi Group
+
+## Addressing consumer preferences for better-for-you pantry products
+
+Consumer preferences for clean label pantry products are the impetus behind Yo Mama’s product expansion, Streger said.
+
+“People are really conscious of what is on the label nowadays, and so we really kind of stem back to what your mom has in her pantry,” Streger explained, emphasizing Yo Mama’s slogan.
+
+For example, the Vodka Sauce reformulation reflects consumer feedback on formulating with simpler ingredients, she stated.
+
+“The vodka sauce is a great representation of how we’ve listened to customer feedback and really reformulated the product so it is something that customers are looking for. It now has fresh, heavy cream and really meets what they want out of a sauce – more of that texture,” Streger explained.
+
+She added: “We listen to that as well, whether it’s too runny, too thick, too chunky, and take all of that feedback and then review it as a team and see how we can always optimize.”
+
+### Clean label 2.0 webinar: Soothing safety concerns and navigating state bans
+
+With a growing list of food additives in the crosshairs of state legislators and FDA revamping its post-market review process for chemicals in foods, many consumers are looking for food safety and ‘purity’ claims alongside minimal processing, assurances of ‘no bad stuff’ and natural colors, flavors and ingredients. We explore how demand for ‘clean-label’ is evolving among consumers, legislators and regulators – and how brands are innovating and renovating to meet their needs.
+
+Speakers:
+
+- Serenity Carr, Co-Founder and CEO, Serenity Kids
+- Stephanie Mattucci, Director of Food Science, Mintel
+- Brian Sylvester, Partner, Perkins Cole
+- Gregory Vetter, Founder & CEO, Tessemae's All Natural
+- Elizabeth Crawford, Senior Editor, FoodNavigator-USA
+
+Registration is free, **click here to sign up****.**
+
+## Prioritizing DTC to address consumer feedback before retail expansion
+
+For its new products, Yo Mama’s launched on Amazon and on its website as a “easy, direct-to-consumer way for us to get our product out there, get feedback from customers, see what they’re thinking,” Streger said.
+
+The DTC route allows for the company to “see if we have any issues we need to sort out” before mass producing the products into natural and conventional retail channels, Streger noted.",www.foodnavigator-usa.com,2025-03-31,24,"Yo Mama’s expands with launch of gluten-free pastas, cooking wine",article,0.01354846989,41,118,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/10/chicago-chip-brand-honors-city-flavors-made-famous-by-the-bear/,true,Reports on a specific event (chip brand launch) with news-style reporting,"‘A love letter to Chicago,’ Local Style Potato Chips celebrates Windy City flavors ",One potato chip startup hits the block with unique Chicago flavors – like the iconic Italian beef made popular by the TV shows The Bear – creating a sense of belonging one deli and grocer at a time.,"Saucy and doughy deep dish pizzas; hot dogs smattered with mustard, sweet pickle relish, sport peppers and a dash of celery salt; and Italian beef sandwiches dripping with au jus are the foods and flavors that make Chicago – they also are inspiration for CPG newcomer Local Style Potato Chips.
+
+On April 8, Laura Gardner launched Local Style, following a career in CPG and retail, working for companies like PepsiCo, Procter & Gamble, and more recently convenience chain Foxtrot.
+
+The brand launched with five flavors – Deep Dish Pizza, Hot Dog, Hot Giard (as in giardiniera), Italian Beef and Classic Salted – as an ode to Chicago’s most iconic flavors, Gardner explained.
+
+Local Style is taking a page out of the CPG startup playbook by being hyper focused on her local retail market first, before setting sights beyond the City of the Big Shoulders. Clever branding and fun mascots also are providing consumers a way to connect with the budding Local Style community, Gardner shared.
+
+“Local Style is really a love letter to Chicago. It is a celebration of all of our famous foods and the people who love them,” Gardner said. The brand is “really a statement and a rally cry and a point of connection for people who share my belief that Chicago has the best food in the world, and really that deserves to be celebrated in a really fun snack,” she added.
+
+## Threading ‘the needle of high-brow and low-brow eating’
+
+Chicago flavors are having “a bit of a cultural moment,” with TV shows like FX’s The Bear making “people everywhere aware of and fall in love with Chicago kitchens,” Gardner said.
+
+Additionally, Chicago became the home of the James Beard Awards – an award honoring American chefs – in 2015, which became a badge of honor for the city and its food, she noted.
+
+“We have 19 Michelin-star restaurants and also 1,800 hot dog stands. So, there is no city in the world that threads the needle of high-brow and low-brow eating quite like Chicago,” Gardner elaborated.
+
+Local Style is not just focusing on Chicago for flavor inspiration but is also making the city its retail focus. The chip brand launched in Chicago delis and markets like Beatrix Market, D’Amato’s, Goddess & the Grocer, J.P. Graziano, Mr. Beef and the Vienna Beef factory store and is available through a direct-to-consumer website.
+
+“Chicago has 77 neighborhoods. And so our focus in the first year is really about being part of the fabric of those 77 neighborhoods, and literally me, going door-to-door and selling into local delis and markets and convenience stores, shops and hotels – the places that make up the community and that make our city tick,” she elaborated.
+
+## Differentiating beyond taste: Local Style’s branding
+
+### Startup Spotlight: More advice from founders to founders
+
+Catch-up on the latest episodes of FoodNavigator-USA's Startup Spotlight with the following links:
+
+Local Style goes beyond recreating Chicago tastes in chips and embraces the city’s identity with its packaging design and illustrated mascots, Gardner noted.
+
+For instance, Local Style features a hot dog mascot, “Davey Dog,” holding a pickle and sports peppers, while the potato mascot, “Mikey Ringer,” reps a Chicago flag t-shirt for the classic salted chips.
+
+Local Style is fostering a sense of community and belonging through its branding, Gardner explained. Local Style will be sharing this brand identity with the community directly, as street and park fests return in spring and summer, she added.
+
+“The most successful brands do not really sell products. They sell belonging. They are really about a tribe and a group of people who share a set of values and beliefs. And I think that is what is really unique and special about Local Style. It is a snack brand, but it is also a secret handshake for Chicagoans,” she elaborated.",www.foodnavigator-usa.com,2025-04-10,14,Chicago chip brand honors city flavors made famous by The Bear,article,0.01144180176,32,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/18/egg-prices-put-cracks-in-easter-plans/,true,Reports on a specific real-world event (egg prices and Easter) with news-style reporting,Egg prices serve as ‘bellwether’ to slumping dairy units in March,"The Easter basket might be lighter this spring, as consumers raise concerns on the economy and tariffs’ impact on food prices. ","Egg prices appear to be finally catching up to consumers as many are starting to think twice about putting the dairy staple in their grocery cart, but the Easter holiday could change that, according to data from Circana and InMarket.
+
+Nearly a quarter (29%) of shoppers said they are cutting back on eggs to save money, according to data from a Circana survey shared during a recent International Dairy Deli Bakery Association webinar. Most consumers (80%) fear the US will be in a recession in the next few months, while 73% said they are concerned about tariffs’ impact on grocery prices.
+
+Egg prices serve as a “bellwether” for declines across other dairy segments and product categories, Jonna Parker, principal II for fresh foods client insights group at Circana, said.
+
+“When someone is spending more on eggs or any other primary good, they really then think about choices in other parts of their life,” Parker elaborated.
+
+## Egg prices finally cut into units, as dairy segment sours
+
+Dairy units dropped 1.5% in March 2025 versus a year ago, compared to an increase of 2.4% for the year ending March 30, according to Circana Integrated Fresh Total data. The refrigerated egg market represents the largest dairy category – greater than milk – accounting for $1.6 billion of the total $7.2 billion in sales, Circana reported.
+
+The drop in egg units follows upticks in volumes earlier in the year, as shortages and media attention boosted consumer demand, Parker explained. Egg volumes jumped 3.3% in January, compared to the same time last year.
+
+Eggs units were not the only dairy category to decline in March. Cream cheese; butter, margarine and spreads; and refrigerated desserts outpaced eggs in declines, dropping 13.6%, 13% and 10.6%, respectively.
+
+High egg prices and economic uncertainty are not the sole culprits for lower dairy unit sales in March, as Easter happened in March last year and in April this year, Parker noted. Butter, margarine and spread sales typically increase during the holiday, she added.
+
+## Can Easter bring back dairy units?
+
+Two-thirds of consumers (66%) plan to celebrate Easter and/or Passover, but many shoppers are cutting their holiday plans, according to an InMarket survey of more than 5,300 respondents.
+
+More than half of consumers (56%) said that they will buy less candy, decorations and treats this year, and 47% said they will buy less this year compared to last year. Additionally, 52% said they are seeking sales, promotions, coupons and rewards to bring down the price of their holiday shopping.
+
+However, egg sales could rise, as 40% of shoppers plan to buy them for their holiday plans, compared to 35% who said the same last year, according to InMarket.
+
+## Yogurt and cottage cheese are up
+
+Nearly all dairy categories experienced unit declines in March, except cottage cheese, yogurts and refrigerated creams and creamers, which grew 19.4%, 8.9% and 0.2% in units, respectively, according to Circana Integrated Fresh data.
+
+Cottage cheese units rose in recent years due to the food’s virality in social media recipes and its high protein content. Additionally, yogurts are mixing new flavors and formats and appealing to more demographics and day parts, Parker said.
+
+“We are seeing more frequent purchases of multiple segments within the yogurt space - yogurt for the kids, Greek yogurt for ingredients and also some really interesting new entrants into the European yogurt market. That is a great example of a category that has diversified itself. So even though the average price is higher, we are seeing multiple touch points and engagement of that category,” Parker elaborated.",www.foodnavigator-usa.com,2025-04-18,6,Egg prices put cracks in Easter plans,article,0.01048539066,30,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/03/gen-z-coffee-and-tea-trends/,true,Reports on a specific trend in the food and beverage industry with supporting data and quotes.,Coffee and tea trends: Gen Z demands pick-me-ups with functional benefits,"Consumers are demanding more out of their favorite pick-me-ups, as younger consumers turn to cold coffees infused with medicinal mushrooms for a functional lift and tea refreshers for caffeine moderation and immune support.","Consumers are demanding more out of their favorite pick-me-ups, as younger consumers turn to cold coffees infused with medicinal mushrooms for a functional lift and tea refreshers for caffeine moderation and immune support.
+
+A third of consumers (34%) are demanding functional beverages, according to a survey of 1,000 consumers as part of Westrock Coffee’s Q1 2025 The Blend report.
+
+Gen Z consumers are leading the charge for functional benefits, with 38% and 35% wanting coffee with cognitive/mood-boosting and relaxation/stress relief benefits, respectively, Westrock stated.
+
+Also, 20% of Gen Z consumers were interested in hydration and immune support coffees each, while 17% wanted digestive and gut-health drinks, Westrock added.
+
+## Cold coffees embrace functionality
+
+Gen Z consumers grew up with cold coffee - whether that be Starbucks Frappuccinos or cold brew - Melissa Mackay, SVP of marketing and insight at Westrock Coffee, explained.
+
+The US refrigerated ready-to-drink (RTD) tea and coffee category reached $1.3 billion in sales for the year ending Nov. 3, growing 6.5% in dollars and 4.6% in units, according to Spins MULO data.
+
+Medicinal mushrooms lion’s mane and chaga are disproportionately showing up in cold coffees and teas over hot coffee, Mackay explained.
+
+For instance, US coffee startup Pop & Bottle offers ready-to-drink canned coffees with reishi and lion’s mane for mood-boosting benefits and collagen for skin and gut health, she added.
+
+However, functional mushrooms are still finding their way into hot coffees. Medicinal mushroom coffee pioneer Four Sigmatic released a half-caffeine coffee with a 50-50 blend of lion’s mane and Arabica coffee and various other mushroom-infused cocoas and coffees at Natural Products Expo West.
+
+## Teas for caffeine moderation and immunity support
+
+Teas are embracing functionality beyond energy and alertness, including 45% of shoppers who want immune support teas, according to Westrock data.
+
+Consumers are demanding specific tea ingredients, like 6%, 43% and 32% of consumers who want B vitamins, antioxidants and probiotics from their tea refreshers, respectively, per Datassential insight cited in the Westrock report.
+
+Younger consumers are drinking tea instead of coffee to lower their caffeine consumption later in the day, turning to flavorful and functional refreshers, Mackay explained.
+
+“There might be boba or additives in it that are still fun, but it is not the jolt of caffeine that you would get if you had your traditional coffee or your latte-based coffee drink,” she elaborated.
+
+## Do Gen Z and Boomers want the same thing from coffee?
+
+Gen Z and Boomer consumers are aligned closely with the functional properties that they want to see in coffee. More than a third (37%) of Boomers are interested in cognitive and mental focus coffees, and 34% want coffees with relaxation and stress relief benefits – just a percentage lower than Gen Z consumers.
+
+Despite wanting the same benefits from coffee, Gen Z and Boomer shoppers differ on how they achieve that benefit.
+
+For instance, a Boomer might enjoy a traditional coffee beverage in the morning as part of their morning ritual, which provides stress relief, Mackay explained. However, younger consumers might turn to a functional mushroom-infused coffee to achieve the same stress relief, she noted.
+
+“We did learn that the stress relief comes in a couple of different ways, not just the function of the beverage, but how the habit makes you feel,” Mackay elaborated.",www.foodnavigator-usa.com,2025-04-03,21,Gen Z coffee and tea trends,article,0.009809763986,33,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/letter-from-editor-reaching-net-zero/,true,"This is an introductory letter to a special edition of a magazine, not a single news article reporting a specific event.",Letter from editor: Reaching net zero,"A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging","Even though the Trump administration is cutting corporate America slack on climate change commitments made before its current tenure, many consumers are not, which means stakeholders across the food industry could face a backlash – including boycotts – if they miss their targets or are perceived as back peddling previous pledges.
+
+Alternatively, consumers are likely to reward food companies and retailers that support environmental sustainability – even if they do not achieve their goals as long as they are transparent about their progress, and any challenges they face.
+
+According to research by consumer insights company The Hartman Group, more than three in four consumers believe companies should address environmental issues, and many believe the larger the company the larger their obligation to address sustainability challenges.
+
+Likewise, the International Food Information Council’s most recent Food & Health Survey reveals 40% of consumers said knowing food and beverages are produced in a way that minimizes its carbon footprint or climate impact is a “very” or “somewhat important” factor in their purchase decision. In addition, 47% of Americans are “somewhat” or “highly” likely to pay more for socially sustainable products, according to IFIC.
+
+In this month’s special edition – Reaching net zero – FoodNavigator-USA explores how consumers, brands, regulators and legislators are thinking about climate change in the food system and how this is creating challenges and opportunities for businesses.
+
+Senior Correspondent Ryan Daily helps set the stage for this conversation in **a piece examining consumer response to the Trump administration** tabling dozens of climate change initiatives and the extent to which they still expect food companies to follow through with previous promises.
+
+Senior editor Elizabeth Crawford picks up this thread in a story **examining how climate change strategies could safeguard food businesses and retailers from widespread geopolitical fallout** from the ongoing trade war, including threats to the supply chain, funding, agricultural labor forces and consumer confidence.
+
+Profiles examining sustainability initiatives by **Luker Chocolate**, **Applegate Farms** and **Foodiq Global** serve as case studies for the potential positive impact of sticking to sustainability goals despite short term geo-political and economic pressure to pull back.
+
+For companies to get credit with consumers for their sustainability efforts and potentially benefit from a boost in sales, they first must effectively communicate to consumers their actions. Deputy Editor Deniz Ataman explores how **digital packaging could play a crucial role in delivering sustainability insights** without crowding precious real estate on physical packaging.
+
+Check out all the details of these stories and more by clicking through on the headlines below, or if you are a FoodNavigator-USA subscriber by checking your inbox for the special edition on reaching net zero.
+
+To receive future special editions via email as well as daily news, weekly podcasts and more, register for free for FoodNavigator-USA’s newsletters. Find out more by clicking the yellow “register” button at the top of our homepage or by visiting **https://www.foodnavigator-usa.com/Info/Why-register/**.
+
+## Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+**Consumers take charge of climate change with green products amid government inaction** – Gen Z and Millennials demand the government and CPG companies address climate change proactively and boost transparency, while older generations gravitate to tried-and-true sustainable messages around reducing, reusing and recycling
+
+**Could climate change strategies protect against geopolitical turmoil and tariff fallout?** – Climate-forward strategies can protect more than the environment – they can safeguard businesses against widespread geopolitical fallout, including tariff-related threats to supply chains, funding freezes, reduced agricultural labor forces and deteriorating consumer confidence
+
+**Cocoa complicated: Luker Chocolate addresses volatility with sustainability** – Cocoa volatility was driven by disease and climate change in 2024, as trade tensions and tariffs complicate the commodity’s price in 2025
+
+**Applegate Farms doubles down on regenerative agriculture as ‘the right thing to do’** – All of the natural and organic meat brand’s beef hotdogs are now sourced from farms that practice regenerative agriculture – a move it says simplifies the shopping experience and generates positive impact at scale
+
+**How connected packaging can improve brands’ sustainability goals** – Digital packaging bridges the gap between limited physical space and the growing demand for transparency, playing a crucial role in delivering sustainability insights that benefit brands and consumers
+
+**How mushrooms in orbit are reframing the future of sustainable food** – Mushrooms grown in space shed light on sustainable farming",www.foodnavigator-usa.com,2025-04-22,2,Letter from editor: Reaching net zero,article,0.01138129278,31,123,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/17/price-hikes-hit-easter-eggs/,true,Reports on a specific real-world event (price hikes on Easter eggs) with news-style reporting,Price hikes hit Easter eggs as cocoa crisis cuts into chocolate,The cocoa price hikes of the past year have taken their toll on Easter egg prices.,"Earlier this year, cocoa prices reached record highs. Following a similar, but not quite as extreme, price hike in April last year, they reached $10.75 (€9.47) per kilogram on January 31.
+
+They have since reduced, though remain above 2023 levels. Nevertheless, the price pressure has started to impact consumers, and this at the most chocolatey time of the year: Easter.
+
+## Price hikes hit Easter eggs
+
+One of the most significant issues with price rises is consumer demand. While manufacturers can, in theory, pass prices on to consumers, they must balance this with the possibility that high prices will turn people off and reduce demand, therefore impacting their bottom line.
+
+This is less of a problem for “seasonal chocolate” than for ordinary chocolate, according to Margaux Laine, consultant at Euromonitor International.
+
+“Seasonal chocolate is a category where manufacturers have greater flexibility to adjust prices and pack sizes, as consumers tend to be less price sensitive compared to when purchasing more everyday categories like countlines,” she explains.
+
+This is because, unlike everyday chocolate bars, which are often at the counter at newsagents and are particularly “everyday” treats, Easter eggs are usually brought as gifts. Their status as a gift, says Laine, makes consumers more willing to spend.
+
+Even when not a gift, Easter products are “treated as a special indulgence tied to the occasion”.
+
+This has resulted in price hikes, as manufacturers feel that they can afford them. According to Euromonitor’s data, the price of Easter products from the five leading chocolate manufacturers, offered through March to mid-April, were, on average, 18% more expensive in 2025 than they were in 2024.
+
+## Why cocoa prices have risen
+
+Cocoa prices have been hit with a range of problems over the past two years. For example, swollen shoot disease has impacted crop yields, as have rising temperatures, in major producing countries Côte d’Ivoire and Ghana.
+
+Other factors have also played a role, such as Ghana’s illegal gold mining trade. The impact of the trade on the soil and water health of cocoa farms has hit yields.",www.foodnavigator-usa.com,2025-04-17,7,Price hikes hit Easter eggs,article,0.00750609343,23,110,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/16/clif-bar-adds-caffeine-to-expand-into-functional-snacking/,true,Reports on a specific corporate action (Clif Bar product launch) in a news-style format.,Clif Bar adds caffeine to expand into functional snacking,Clif Bar’s Caffeinated Collection energy bars – co-developed with pro tennis player Frances Tiafoe and WNBA MVP Breanna Stewart – marks a strategic move by Clif to expand its functional snack portfolio under Mondelēz’s ownership.,"Clif Bar meets consumer demand for functional, better-for-you snacks, with the launch of its new Caffeinated Collection – a line of energy bars infused with 65 milligrams of organic caffeine co-created with pro athletes.
+
+“Our core portfolio is really around delivering sustained energy with the mix of fat, carbs and protein,” said Nicolas Henault, senior marketing director at Clif Bar. “But we are always looking to either enhance that benefit or complement it with things that resonate both to professional athletes as well as the everyday athletes. Caffeine, in this case, is one of those opportunities.”
+
+## Highlighting performance in a crowded market
+
+Henault emphasized that while caffeine is hardly new to consumers, its application in bar form – especially one rooted in sports nutrition science – is less saturated. The Caffeinated Collection taps into a fast-growing market for functional snacks that go beyond simple nutrition to offer targeted benefits like energy, focus and recovery, Henault said.
+
+“Caffeinated products are trending and in demand,” he explained. “We are nearly at 100% penetration in terms of consumption of caffeinated products in the US, and natural caffeine claims are growing extremely fast. It is not necessarily as broadly used within the bars category, so it made a lot of sense for Clif to highlight that benefit and bring caffeine into our core formula.”
+
+Each bar delivers 65 mg of caffeine from organic coffee fruit extract, roughly equivalent to a single shot of espresso, along with 10 grams of plant-based protein and Clif’s blend of organic, non-GMO rolled oats in two flavors Vanilla Almond and Caramel Chocolate Chip.
+
+“The core of this Clif energy bar is still rooted in the macronutrient blend of protein, fat and carbohydrates,” explained Amari Thomsen, CLIF’s senior scientist. “It is crafted with the intention to provide sustained energy before or during long, moderate-intensity activity – whether that is cycling, skiing, hiking or soccer.”
+
+## ‘Products that are made with purpose’
+
+As the functional snacking category expands, Clif’s approach is as much about intention as it is about innovation, Thomsen said.
+
+“We are always looking to craft products that are made with purpose,” she explained. “Not only consumer desires, but also the nutrition science, consumption habits, and needs of the population that we are targeting – all of that goes into our innovation.”
+
+Henault echoed that sentiment from a brand perspective.
+
+“It starts with a functional purpose, and making sure that our formulation is done intentionally,” he said. “But the flip side of functional is the snacking piece, and we know that taste is the number one driver in this category. That is why we explored these appealing combinations like vanilla and caramel chocolate chip – to always balance purpose with taste.”
+
+Clif Bar previously launched its own caffeinated option made with green tea extract, available in a variety of flavors – though some have since been discontinued. With its new Caffeinated Collection, Clif Bar expands its presence in the growing caffeinated snack bar space, alongside brands like Verb, That’s It, Quantum and Aloha.
+
+## Scaling up under Mondelēz
+
+The launch also marks a significant milestone since Clif was acquired by Mondelēz International in 2022. But Henault emphasized that the brand’s core values remain intact – only now with more resources to scale.
+
+“It is a continuation of what was created by the founder of Clif and the teams prior to Mondelēz’s acquisition,” he said. “Our goal is to continue that legacy of authentic, functional snacking and expand it, leveraging our R&D and distribution capabilities so we can expand the reach of the brand.”
+
+Part of that effort includes the rollout of Clif’s new brand platform, “Raise Your Bar,” which is being activated through sponsorships like the Boston Marathon and Strava, as well as a new campaign spanning digital, social and streaming.
+
+“We have done a lot of work understanding what was important to our heavy and core consumers,” said Henault. “And what we know is that a lot of satisfaction comes from pushing yourself. So ‘Raise Your Bar’ is about celebrating people’s personal journey – going a little bit further to reach that feeling we all know from physical activity.”
+
+## Exploring new functionalities and ingredients
+
+Looking ahead, Clif is continuing to explore new formulations that combine its signature sustained energy claim with targeted nutritional benefits – including growing interest in protein, fiber and more ingredient-driven crossovers.
+
+“We are definitely listening very closely to what consumers are looking for,” said Henault. “Protein and fiber are top of mind, and there are definitely things we are exploring – always making sure we tie it back to our promise of sustained energy. We aim to be the champion of energy, and that is what we were created for.”
+
+Thomsen added: “We are looking at the nutrition science, consumption habits and needs of our target consumers,” to drive innovation.",www.foodnavigator-usa.com,2025-04-16,8,Clif Bar adds caffeine to expand into functional snacking,article,0.01232217711,35,114,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/31/easter-candies-hitting-store-shelves-this-spring/,true,Reports on a specific event (Easter candy trends) with factual information and data.,"What’s hopping in the candy aisle this Easter? Store brand chocolates, Peeps and sour treats ","Private label chocolates and low-cost favorites, like Peeps, are satisfying consumers' sweet tooth and budgets this Spring holiday season. ","Budget-conscious consumers are celebrating Easter with affordable festive chocolates and candies, with private label (i.e., store brands) offerings and seasonal favorites, like the iconic marshmallow treats Peeps and jelly beans, brightening holiday baskets.
+
+Most consumers (63%) are extremely concerned about inflation, the highest it has been since September 2024, according to 400 consumers surveyed in market research firm 84.51°’s March report. Additionally, 83% of shoppers said they were not comfortable at all with grocery prices, 84.51° added.
+
+However, 73% of consumers still are planning to celebrate Easter with chocolate candy, while half will purchase some form of Easter-themed candy, 84.51° stated. Additionally, 40% said they would purchase fruit-flavored and sugar candies, and 31% are buying Peeps, 84.51° added.
+
+## Private-label chocolates outpace store brands
+
+Consumers hunting for Easter savings are turning to store brands for their favorite seasonal treat – chocolate.
+
+Most global consumers (63%) said that they are buying significantly or slightly more private-label products in 2024, according to a survey of 8,000 shoppers across the US and Europe from global consulting firm Simon-Kucher. Additionally, only 1% of consumers said that they were purchasing significantly fewer private-label products.
+
+The increased demand for private-label products is apparent in the chocolate category. Private-label chocolate sales grew 30% in 2024, compared to non-private-label products at approximately 13%, according to Ibotta data. Additionally, average prices for private-label chocolates dropped 4% in 2024, while non-private-label prices rose 17% during the same time.
+
+### Cocoa and sugar prices set to spike in 2025
+
+Sugar and cocoa prices will remain volatile in 2025 due to drought and ""unusually hot weather"" around the equator, which impacts the sweets and candy category, Richard Volper, associate professor of agribusiness at California Polytechnic State University, explained during an FMI - The Food Industry Association webinar. Sugar and sweets prices are expected to rise by 6.4% in 2025, compared to the 20-year average of 3%, he added.
+
+Walmart’s Bettergoods is meeting the demand for affordable seasonal treats, while also assisting with the Easter preparations.
+
+Bettergoods launched a seasonal plant-based hollow chocolate bunny and Springtime Gummies in original and sour, retailing for $4.47 and $2.37, respectively.
+
+Also, Walmart is promoting its egg-less Easter day meal for $20, which includes a boneless brown sugar ham, whole russet potatoes, sweet corn, dinner rolls, two boxes of Kraft Deluxe Mac n Cheese, a crème cake and other seasonal amenities.
+
+Other store brands, like Target’s Favorite Day, released its seasonal lineup, which includes various chocolate bunnies, chocolate coins, frosted sugar cookies, cake pops, trail mixes and cupcakes.
+
+## Peeps release seasonal flavors and collaborations
+
+National CPG brands are countering private-label offerings with new flavors, Easter-themed products and engaging marketing campaigns.
+
+Peeps remain a popular Easter treat and released several new flavors and collaborations, including:
+
+- Chocolate Pudding Flavored Marshmallow Bunnies, Rice Krispies Treats Flavored Marshmallow Chicks
+and Strawberry Flavored Marshmallow Chicks Dipped in Milk Chocolate are available at major retailers. - Cinnamon Churro and Breyers Cookies & Cream Peeps flavors are exclusive flavors for Walmart and Kroger stores, respectively.
+- Peeps also partnered with Promised Land Dairy to release Peeps-flavored milk, available until April 20 and while supplies last.
+
+## Brach’s and Hershey put a spin on the Easter egg hunt
+
+Confectionery leaders Brach’s and Hershey are leaning into marketing campaigns to make a splash this spring.
+
+Jelly bean maker Brach’s will make Easter egg hunt preparations easier with a partnership with card greeting company Card My Yard, where the company will hide plastic candy-filled eggs in consumers’ yards, starting on April 3. The egg-hiding service will only be available in 10 cities, including Los Angeles, New York City, Chicago and Washington.
+
+Hershey is encouraging consumers to “egg” their neighbor’s house – i.e., leave them surprise Easter treats – with a partnership with HGTV star and do-it-yourself enthusiast Jasmine Roth. Consumers are encouraged to leave a sign that says “You’ve been egged!” and tag @Reeses and @Cadburyusa in social media posts.
+
+US better-for-you confection brands YumEarth and Unreal are getting into the seasonal festivities as well, with convenient snack options.
+
+YumEarth released organic jelly beans, Easter-branded sour gummies and an Easter egg hunt kit, which contains 12 plastic eggs and 12 snack packs. Similarly, chocolate company Unreal released its dark chocolate coconut bars and peanut butter cups in a 20-snack pack box.",www.foodnavigator-usa.com,2025-03-31,24,Easter candies hitting store shelves this Spring,article,0.01207256092,34,120,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/25/health-ade-carves-out-space-for-sunsip-in-prebiotic-soda-market/,true,Reports on a specific company's product launch and market strategy in a news-like format.,A new dawn in soft drinks: SunSip rises as prebiotic soda competition enters new era,"When other soda manufacturers go high, Health-Ade is going low, and the strategy is paying off for the company’s prebiotic pop brand SunSip, which is carving out space for itself in the so-called modern soda set with distribution in more than 5,000 retailers and more than 1.8 million cans sold since its launch one year ago","SunSip’s meteoric growth in the past year is a testament to the nascent prebiotic soda set’s potential and changing consumer priorities – if not taste preferences – as well as Health-Ade’s experience creating accessible beverages that boost gut health and overall wellbeing.
+
+Health-Ade cut its teeth in the polarizing and competitive kombucha category where its “bubbly probiotic tea” consistently outpaced the category thanks in part to its “purist” approach to fermentation with a SCOBY (symbiotic culture of bacteria and yeast), distinctive glass bottles, organic positioning and unique flavors that placed it firmly in the premium segment.
+
+SunSip takes the company in a new direction by appealing to more mainstream but still health-minded consumers with flavors that are closer to conventional soda than kombucha but with added health benefits – including prebiotics from agave inulin fiber, vitamins C, B6 and B12 and minerals, such as zinc and selenium – to support immunity and energy.
+
+The brand’s debut last year marks the company’s second foray into the functional soda set, following the launch of Health-Ade Booch Pop in 2020. While that line was discontinued in 2023, the company is optimistic about its new venture, which it expanded at Natural Products Expo West with two new flavors and which it will further support with a soon-to-launch campaign that it says “challenges the outdated belief that what is good for you has to taste bad.”
+
+## ‘When they go high, we go low’
+
+While the modern soda set is dominated by a few heavy-hitters and much larger collective of smaller players, Health-Ade still sees room for SunSip as “an amazing alternative to what you’ve got out there with some of the bigger players,” said Health-Ade Chief Marketing Officer Charlotte Mostaed.
+
+“We know that people are looking for better solutions, but there are a ton of people that are addicted to big soda and big amounts of sugar, big amounts of artificial ingredients – and that is where when they go high, we go low,” she said.
+
+She explained SunSip has 6 grams or less of sugar per can, compared to the 39 grams in a 12-ounce can of Coca-Cola, the 77 grams in a 20-ounce bottle of Mountain Dew or 67 grams in a 20-ounce bottle of Minute Maid Lemonade.
+
+In addition, SunSip has only 40 calories or less per can, but “still full flavor, full enjoyment,” Mostaed added.
+
+“It’s got super delicious flavors,” including Raspberry Lemonade, Cherry Cola, Root Beer, Lemon Lime and Strawberry Vanilla, she said.
+
+“These are amazingly appealing flavors that everyone can drink, and a lot less intimidating and much more approachable than something like a kombucha,” where there might be some barriers or hesitance to try it.
+
+She added: “Everyone loves a soda. Everyone knows what to do with a soda, and they can enjoy it in their life alongside their future.”
+
+At Natural Products Expo West, the company sampled two new flavors – Dr Bubbles, which it describes as “a bold blend of sweet cherry, smooth vanilla and a subtle spite inspired by the rise of iconic ‘doctor’ sodas,” and Cream Soda, which it said is a “vanilla delight with caramelized notes.”
+
+Finally, SunSip “goes low” on price with an SRP of $2.49 compared to most kombucha products – including its own offerings, which hover around $3.50 a bottle – making it more accessible, Mostaed said.
+
+Where the brand goes high when others go low is with added health benefits, including fiber, vitamins and minerals, she added.
+
+“People are busy, right? They don’t have time to take all of the supplements and balance their macros and make sure that they have all the nutrients and all of their meals every single day. So, they need their beverages to work harder for them,” and SunSip does without sacrificing taste, she said.
+
+“Those extra ingredients that just make it worth your while to try a SunSip and see if that’s something that you want to add to your liking, to your daily routine,” she added.
+
+## Is a shakeout of the category looming?
+
+While consumer interest in prebiotic and better-for-you sodas is strong, store space is limited and will serve as a check-and-balance to the explosive growth happening now, theorized Mostaed.
+
+“There is going to be, as we saw in the kombucha category, an explosion of brand, an explosion of interest in this, and then there will be some rationalization, some mellowing out,” she said.
+
+But, she added, “what we know at Health-Ade is that we are both the experts in gut health as well as amazingly tasty, bubbly beverages, and so we feel like consumers know us for that and we have a right to win here because of that equity we’ve built with them over the last decade or so.”
+
+## Sundeinably Good Soda campaign sets SunSip apart
+
+To reinforce SunSip’s positioning in the category and further drive consumer engagement and sales, the brand is launching a new “Sundeinably Good Soda” omni-channel campaign that embraces the nostalgia of soda but challenges that old adage that “if it is too good to be true it probably isn’t.”
+
+Mostaed explained the campaign has a “retro vibe” and “really kind of flips that nostalgic wonder on its head and says, ‘Yes, the thing you always wondered could be true, it really is true. You can have something that tastes incredibly good, that is also good for you.”
+
+**Videography and production by Caroline Rude**",www.foodnavigator-usa.com,2025-03-25,30,Health-Ade carves out space for SunSip in prebiotic soda market,article,0.01273725083,38,115,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/02/how-cpg-startups-can-get-regen-ag-certified/,true,"Reports on a specific topic (regenerative agriculture certification) with expert opinions and data, in a news-style format.",Regenerative agriculture: What to know before getting certified,Startups wanting to tap into the growing regenerative agriculture movement must be careful when selecting a certification program and how to use sustainable messaging to enhance their core value proposition.,"Consumer interest in regenerative agriculture is on the upswing, but brands must be careful on which certification program they choose and how they market their brands, Anthony Corsaro, co-founder of Regen Brands and managing director at Outlaw Ventures, shared on a Founders’ Fundamentals podcast episode.
+
+Currently, brands have seven main regenerative agriculture-specific certification bodies from which to choose , including Regenerative Organic Certified, Land Market Verified, Regenified, Certified Regenerative by a Greener World, Soil Carbon Verified, Ethos Regenerative Verified and Demeter Biodynamic Certification, Corsaro explained.
+
+Startups must learn about each certification and the suppliers and brands with which they work before choosing the one that is right for them, Corsaro explained.
+
+Additionally, a startup can inquire with their retail partners about what certification might be best for the brand and the specific requirements, he added.
+
+“It is challenging as a brand to figure out which one of those to hitch your wagon to. What I would tell people is go look at who they are already representing - who you see yourself most aligned with from a brand and an ingredient perspective. If you already are sourcing or are talking to co-manufacturers, ask those folks if they work with any of them,” he elaborated.
+
+### Catch-up on the Founders’ Fundamentals podcast
+
+Founders' Fundamentals is a bi-weekly podcast series dedicated to sharing strategies and insight on how to build and grow a food and beverage CPG brand. Re-visit past episodes here:
+
+
+- From metrics to market: Data strategies to succeed in retail
+- Preparing for retail: What CPG brands must know to succeed
+- Expo West guide: How founders can prepare for CPG’s ‘Super Bowl’
+- Beverage disruption: L.A. Libations CEO shares the recipe for building an iconic brand
+- VC funding 101: Habitat Partners discusses strategies to secure capital
+
+## Is there a consumer appetite for regen ag?
+
+Startup brands should be careful that they do not lean too much into regenerative agriculture, Corsaro noted. Consumers primarily purchase a product for taste and price, but regenerative agriculture can be the “tiebreaker” with two comparable products on shelf, he added.
+
+Most consumers (85%) said taste was the top purchase driver, followed by price and healthfulness at 76% and 62%, respectively, according to The International Food Information Council (IFIC) annual Food & Health survey. Less than a third (31%) said sustainability was a major purchase driver, IFIC stated.
+
+“What we have seen successful people do – and what I advise folks to do – is to use regenerative as the credibility behind a primary purchasing driver advantage – nutrition, taste, price, whatever - lead with that as the outcome, and then back it up by saying ‘We are regenerative,‘"" Corsaro elaborated.
+
+“Most brands having success with regenerative are doing a really good job using it for storytelling, which really is a loyalty and retention mechanism on the marketing side, not a primary purchasing tactic,” he added.
+
+## The full scope of consumer interest in regen ag is unclear
+
+The extent of consumer awareness and appetite for regenerative agriculture is unclear given the different certification bodies and how some products are produced with regenerative agriculture but are not marketed as such, Corsaro noted.
+
+Additionally, many major CPG brands source regenerative ingredients, but are not making claims or getting certified, Corsaro added.
+
+“The state of consumer awareness and demand for regenerative and regenerative products is pretty unclear. The biggest reason it is unclear is because we do not have a standard governing body over what can be called regenerative in the marketplace. We have multiple certifications. We have brands that are making claims that are not certified but are third-party validated,” he elaborated.
+
+While the full picture might be hard to assess, some research shows an increased interest in those dedicated to sustainability causes. Most consumers (68%) who buy for more than taste and value know what regenerative ag is, and 65% of them wanted to purchase regen ag products, according to Regenified data shared on a recent Soup-to-Nuts podcast.",www.foodnavigator-usa.com,2025-04-02,22,How CPG startups can get regen ag certified,article,0.01157129229,30,119,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/03/25/nectars-tasty-awards-offer-blueprint-for-plant-based-protein-to-win-over-mainstream-shoppers/,true,Reports on the results of a taste test competition and awards in the plant-based meat industry.,Nectar’s Tasty Award-winners blaze trail for mainstream adoption of plant-based meat,"To help plant-based players close the taste and sales gap with animal products, the non-profit Nectar tapped a diverse group of more than 2,600 omnivores to blind taste test and assess 122 meat alternatives across 14 categories, the results of which helped create a roadmap for all plant-based meat manufacturers to compete and win against their animal-based counterparts. ","To help plant-based players close the sales gap with animal products, the non-profit Nectar tapped a diverse group of more than 2,600 omnivores to blind taste test and assess 122 meat alternatives across 14 categories, the results of which helped create a roadmap for all plant-based meat manufacturers to improve their taste and texture compared with their animal-based counterparts.
+
+Insights from the competition are outlined in Nectar’s Taste of the Industry 2025 report published earlier this month, and include what is working and what is not in plant-based meat.
+
+The findings also serve as the foundation for Nectar’s Tasty Awards, which industry celebrated earlier this month in San Francisco and included dozens of emerging and established plant-based products that meet mainstream consumers’ taste expectations.
+
+## Accelerating the ‘alternative protein transition with taste’
+
+The awards and report are part of Nectar’s broader mission “to accelerate the alternative protein transition with taste,” which Nectar Director Caroline Cotto explains is “the biggest driver of purchase for products across the board.”
+
+On the flip side, “poor taste is the biggest reason that people cite for not repurchasing plant-based meat after trying it once,” she said. “So, if we really want plant-based products to grow and take true market share away from animal meat, we really need to prioritize taste.”
+
+To fairly assess how plant-based products stack up against their animal counterparts, Nectar invited thousands of omnivores to restaurants where they tried plant-based products in “natural presentations” and filled out a survey on their phone about different sensory attributes.
+
+“On the back end, we take all of that data and map it so that we have a category level view of how these different plant based categories are performing, as well as for individual products, a very specific roadmap on how they can improve their flavor, texture and appearance,” said Cotto.
+
+While this type of research historically is very expensive and out of reach for smaller brands, brands are able to participate and access select data for the cost of supplying samples. In exchange, brands receive their scores in comparison to the average of their category as well as the leading product in the category and the animal-based benchmark. They can opt in for additional data that provides a detailed product roadmap to improve their products and the qualitative responses from the survey.
+
+## Most plant-based products are ‘not good enough quite yet’
+
+Out of the 122 products Nectar tested, only 20 cleared Nectar’s high-bar for top performance, which required at least half of the consumers who tried the product to rank it the same or better than the animal-based product against which it was tested.
+
+While there were not many winners, those who passed the taste test also are winning in the market.
+
+“We saw that there’s also a correlation between top sensory performance and real sales data. So, the best performing products in our sensory study are also capturing more market share than the average products in the category about one and a half times more than the average product. For categories with better tasting overall products, those categories are capturing, on average, 10 times greater market share than the categories with lower overall average products,” said Cotto.
+
+## Recipe for success: Consumers demand more than bold flavor
+
+Most winners in Nectar’s taste test delivered flavor and taste consumers expected, but successfully mimicking texture remains a challenge for many products, according to Cotto.
+
+She explained many of the categories with winning plant-based options have textures that are easier to mimic – such as burgers or breaded and fried nuggets. But the categories without plant-based winners have more complicated texture expectations – such as bacon and whole cut steak, pulled-pork and bratwurst where consumers expect the skin to snap when they bite into a link, she said.
+
+The type of fat and production technique also influenced taste perception, said Cotto.
+
+She explained consumers perceived coconut oil as a fat source more favorably than seed oils, “which is not surprising given the current context around those ingredients.”
+
+Likewise, consumers found mycelium and mushroom products appealing conceptually, but those products received overall lower liking scores from a sensory perception, she reported.
+
+## Beyond taste and texture
+
+Beyond taste and texture, common themes among the winning products reveal other consumer priorities when selecting plant-based products, as well as areas for improvement.
+
+For example, Impossible Foods, which won in multiple categories, including burger, meatballs, nugget, hot dog, sausage patties and unbreaded chicken fillet, underscores the importance of delivering on the overall experience, including aroma and the cooking process.
+
+“We are trying to make something that approximates the animal as best as possible,” said Jason Casolari, senior director of R&D at Impossible Foods. “We have a lot of folks who are working on texture or working on what is the finished product going to look like when you experience it? Is it aroma? Is that something where we need to work? Is it how it cooks? Is it the mouthfeel? You experience it, and we want the entire experience to be as good as, or possibly better than, the animal counterpart.”
+
+## Convenience and familiarity matter
+
+MorningStar Farms also won in multiple categories with products that delivered not just on taste and texture but also convenience and familiarity.
+
+“MorningStar farm has been leading the plant-based movement for decades, for over 50 years, long before it became mainstream. But what’s really changed is that plant-based eating has moved from a niche choice to a mainstream lifestyle shift. And it’s not just vegetarians anymore,” which means brands need to deliver products that are “better, tastier and more convenient,” said Jessica Watson, director of brand marketing frozen food innovation at Kellanova, which owns MorningStar Farms.
+
+“Consumers tell us they want plant based burgers that truly taste like real meat with better texture, simple prep and more protein, and that’s exactly what we’ve delivered in our MorningStar Farms Stakehouse Style Burger,” which won a Tasty Award, she said.
+
+She added the company also sees “huge opportunity in familiar favorites, foods that people already love, just made plant based. Our chicken nuggets, for example, which is also a Tasty Award winner, are a great example of this. They bring the crispy, golden, nostalgic experience of the classic nugget, just with the plant-based ingredients. We’ll continue to listen to consumers, and we’ll continue to bring that innovation forward that they would expect from MorningStar Farms.”
+
+## Technological advancements unlock taste and texture enhancements
+
+Advances in technology also played a pivotal role in determining which products best met mainstream consumers’ demands as seen by the recognition awarded toSwap Food for its unbreaded chicken fillets and Redefine Meat for its burger.
+
+Swap skips extrusion to make its plant-based meat in favor of mechanical steps and temperature changes that allow it to mimic the texture of chicken, beef, scallops and more with clean ingredients that “even a 4-year-old child” could recognize, said Tristan Maurel, CEO and co-founder of Swap Food.
+
+The technology also allows the company to offer a high protein product at a higher throughput per line and with lower production costs than some competitors, he added.
+
+The company entered the US market six months ago and already has agreed to be on the menu of 300 restaurants, he said.
+
+Redefine Meat also stands out in the plant-based meat segment thanks to its technology. It has created an industrial-sized 3D printer that creates whole meat cuts layer-by-layer. While the technology is used exclusively for plant-based products, it could use cultured or precision-fermented ingredients to create other meat alternatives, said company investor Costa Yiannoulis, who is a managing partner and co-founder of Synthesis Capital.
+
+As an investor in the alternative protein segment, Yiannoulis acknowledged the category has seen a “dip” in recent years, but he said the pendulum is moving in the other direction again and predicts an uptick “ticking upwards” in the space.
+
+To fully seize that potential, companies must close the taste gap compared to animal-protein, he said, echoing Cotto.
+
+To help companies do that, Cotto encourages category players to download Nectar’s Taste of the Industry reports and consider participating in future annual taste tests, which she said will expand into new categories in the coming years.
+
+Nectar can also help retailers and foodservice buyers improve their selection of plant-based protein to meet consumer needs, she added.
+
+“If you’re a manufacturer in the space and you’re looking to improve in a category, we provide detailed information on where to start. If you’re looking to launch a new product in a new category, we’re hoping that we can help you start at one instead of zero, and then if you’re a retail buyer or food service buyer looking to bring new alternative proteins to your menus or to your shelves, we hope that you can look at the award winning products to help guide your decision. And we’ll be creating guides for those specific groups based on the data as well that we will be disseminating following the awards,” she explained.",www.foodnavigator-usa.com,2025-03-25,30,Nectar’s Tasty Awards offer blueprint for plant-based protein to win over mainstream shoppers,article,0.01822007733,49,116,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/fda-hhs-declare-war-on-synthetic-dyes/,true,Reports on a specific real-world event (FDA and HHS plan to eliminate synthetic food dyes) with news-style reporting,"FDA, HHS take aim at Big Food’s synthetic dyes: ‘Stop feeding our kids petroleum’","The US government has declared war on synthetic food dyes and the food industry is officially on notice. In a fiery Washington press conference, RFK Jr called out Big Food for feeding kids petroleum and vowed to rip these chemicals off shelves by 2026","“If you want to eat petroleum, do it at home. But don’t feed it to our children.” That mic-drop moment from US Health and Human Services (HHS) Secretary Robert F Kennedy Jr wasn’t hyperbole.
+
+It was delivered at a high-stakes press conference held yesterday (22 April) in Washington, DC - and it marked the start of what the Administration is calling a major campaign to clean up the US food supply.
+
+Flanked by US Food and Drug Administration (FDA) Commissioner Dr Marty Makary, RFK Jr outlined the Administration’s plan to phase out all petroleum-based synthetic food dyes from the American diet, citing growing evidence these additives contribute to hyperactivity, obesity and other chronic health conditions.
+
+## War on food dyes
+
+In a move that stunned even seasoned observers, the FDA announced a sweeping plan to eliminate these dyes. As outlined by Dr Makary, the multi-step strategy includes:
+
+- An immediate roadmap for transition to natural alternatives;
+- Revocation of obsolete colorants Citrus Red #2 and Orange B “within weeks”;
+- A deadline of end-2026 to phase out the six most common dyes: Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3;
+- An accelerated request to remove Red Dye 3 ahead of the previously set 2027-2028 deadline; and
+- Authorisation of four new natural colour additives “in the coming weeks.”
+
+These dyes are common across a wide range of packaged foods – from breakfast cereals to chips, candies, yoghurts and beverages. The implication: widespread reformulation is no longer optional, it’s imminent.
+
+## Colour reform starts now
+
+Yet something notable was missing from the announcement: a formal reiteration of the two-year phase-out timeline RFK Jr had promised on 9 April.
+
+Instead, the FDA’s official deadline of end-2026 took centrestage. The absence of that earlier pledge raises questions about how quickly the Administration expects industry-wide compliance, and what tools it’s willing to use to enforce it.
+
+Still, the urgency was palpable. “We’ve run a massive, uncontrolled experiment on our children for the past 50 years,” said Dr Makary. “And now we’re ending it.”
+
+RFK Jr echoed that sentiment. “We’re going ingredient by ingredient. Every synthetic chemical that doesn’t belong in a school lunch is on notice.”
+
+## Big Food under fire
+
+Rather than hammering the industry with mandates, the Administration is banking on collaboration. “We’ve had wonderful meetings with the food industry,” RFK Jr told reporters from the Great Hall in Washington. “They’ve said, ‘Give us one national rule and we’ll do it.’”
+
+However, he was frank about the informal nature of those talks. “We don’t have an agreement … we have an understanding,” he admitted. “But it’s working.”
+
+Dr Makary summed up the approach this way: “You win more bees with honey than fire. Let’s start in a friendly way. But we are exploring every tool in the toolbox to make sure this gets done quickly.”
+
+One major driver of industry cooperation is the state-level patchwork of laws. “Thirty-plus states have already introduced their own bans or bills,” said RFK Jr. “That’s chaos for national brands. They want clarity and we’re providing it.”
+
+## Industry feedback
+
+Still, not everyone is thrilled. The National Confectioners Association (NCA), which represents companies like Hershey, Mars and Ferrara, responded with cautious support.
+
+“The FDA and regulatory bodies around the world have deemed our products and ingredients safe,” said Christopher Gindlesperger, NCA’s SVP of Public Affairs and Communications. “We look forward to working with the Trump Administration and Congress on this issue. We are in firm agreement that science-based evaluation of food additives will help eliminate consumer confusion and rebuild trust in our national food safety system.”
+
+Gindlesperger also emphasised that confectionery products are consumed differently from other foods. “Candy is eaten in moderation - just 2-3 times a week, averaging 40 calories per day. That’s far less than cereals, baked goods, condiments and beverages.”
+
+The path forward won’t be easy. “In most cases, there are not immediate replacements available,” he noted. “Approvals for new food colour additives in the US take 10 years or longer and cost millions of dollars.”
+
+Meanwhile, the Consumer Brands Association added its voice to the mix. In a statement from CEO Melissa Hockstad, the group emphasised its commitment to safety and scientific rigour: “The ingredients used in America’s food supply have been rigorously studied following an objective science and risk-based evaluation process and have been demonstrated to be safe. Removing these safe ingredients does not change the consumer packaged goods industry’s commitment to providing safe, affordable and convenient product choices to consumers.
+
+“As we increase the use of alternative ingredients, food and beverage companies will not sacrifice science or the safety of our products,” she continued. “Consumer Brands has long asked HHS and FDA to reestablish themselves as the country’s leading regulatory authority, and we appreciate that the Administration has reasserted their leadership in response to the myriad of state activity in the food regulation space.”
+
+Some companies are already ahead. Prior to RFK Jr’s press conference, Hain Celestial’s CEO Wendy Davidson announced, “100% of our US food and beverage portfolio is free from FD&C artificial colours. We only use natural sources, and we don’t touch Red Dye 3.”
+
+For Hain, this is less about compliance than opportunity. “Consumers are demanding better-for-you products,” said Davidson. “This isn’t a trend - it’s a shift. And we’ve built our strategy around it.”
+
+According to McKinsey, 82% of US consumers are now prioritising wellness, and 75% have purchased at least one natural or organic product in the past six months.
+
+## Social media rules
+
+Much of the momentum behind this policy came from outside Washington. Food activist Vani Hari, also known as the Food Babe, helped ignite a grassroots movement. “We delivered over 400,000 signatures to Kellogg’s headquarters demanding they remove dyes banned abroad,” she said. “They told us to get off their lawn. Now we’re standing at the podium with the FDA.
+
+“This is a win for every American who’s ever felt gaslit by the food industry,” she added. “We’ve been shouting into the void for years. Today, the void answered back.”
+
+## No more dye lines
+
+RFK Jr made clear that food dyes are only the beginning. “Today’s teenagers have the same testosterone levels as 68-year-old men. Girls are hitting puberty six years earlier. We’re facing an epidemic of chronic disease … and it starts with what’s on our plates.”
+
+“We spend $1.8 trillion a year treating chronic illness. That’s more than our military budget. We’re not going to medicate our way out of this. We have to fix the food.”
+
+He said the FDA will roll out a public database where consumers can scan barcodes and instantly see what’s in their food. “We’re going to democratise information,” RFK Jr said. “If we can’t ban it, we’ll label it. If we can’t label it, we’ll expose it.”
+
+New federal labelling laws are also being drafted but will require Congressional approval. “We’ll get there,” RFK Jr vowed. “But in the meantime, we’re using every tool we’ve got.”
+
+Dr Makary reinforced the bottom line: “This isn’t just about compliance. It’s about trust. It’s about giving kids a fair shot at a healthy life.”
+
+In an industry built on colour and convenience, this may be the moment the rainbow cracks. “A healthy person has a thousand dreams,” RFK Jr said. “A sick person has only one. We’re choosing health. And we’re done with petroleum on our plates.”",www.foodnavigator-usa.com,2025-04-22,2,"FDA, HHS declare war on synthetic dyes",article,0.01576958182,45,117,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/15/clean-label-claims-in-the-crosshairs-rising-litigation-trends-zero-in-on-claims-about-real-fruit-natural-flavors-heavy-metals-pfas-and-more/,true,Reports on a specific real-world event (increase in food and beverage litigation) with news-style reporting,"Clean label claims in the crosshairs: Rising litigation trends zero in on claims about ‘real fruit,’ natural flavors, heavy metals, PFAs and more","Class action lawsuits filed against food and beverage companies surged last year – reversing a multi-year downward trend but still falling significantly short of the 10-plus year high in 2021, according to analysis by the law firm Perkins Coie presented at an event hosted by Prime Label Consultants","Last year, 256 class action lawsuits were filed against food and beverage companies – up 58% from the 187 cases filed in 2023 and the most filings in one year since Perkins Coie began tracking the data in 2008. But, the number of cases filed was still down 8.9% from the high of 325 filed in 2021, which was the peak of a five-year steady climb, lawyers with Perkins Coie note.
+
+“The drumbeat of class actions filed against the food and beverage industry remains constant,” said Brian Sylvester, partner and food regulatory chair at Perkins Coie.
+
+Many of the cases gaining traction and being carefully debated fall under the expanding and evolving definition of “clean label,” which is not a new concept but has renewed focus by the public thanks in part to the Trump administration’s Make American Healthy Again initiative, a flurry of state legislation either banning or proposing to ban specific food additives and increased oversight by FDA of the post-market safety review of chemicals in food.
+
+Sylvester explained the cases show a continued interest in challenges related to the purported harmful effects of trace substances, including heavy metals, phthalates, PFAs and microplastics in food and beverages. Other cases examine claims of “naturally flavored” or “made with real fruit,” predominate ingredient and flavor callouts and processes, all of which also fit under the broader “clean label” umbrella.
+
+### Interested in learning more about the evolution of clean label concerns?
+
+Join FoodNavigator-USA April 16 at 12 ET / 9 PT for a free online event exploring the evolution of clean label – including what consumers, legislators and regulators expect.
+
+During the one-hour digital event – Clean label 2.0: Soothing safety concerns and navigating state bans – Perkins Coie Partner Brian Sylvester will share more details on the patchwork of state laws proposed and passed banning food ingredients, the impact of MAHA on regulatory reform and the potential impact of a proposal to change the self-determination process for GRAS status.
+
+Mintel Director of Food Science Stephanie Mattucci also will present on consumers’ understanding of “clean label,” including the types of ingredients and claims that alarm and sooth them.
+
+Finally, we will examine two cases studies with insights from baby food brand Serenity Kids’ Co-founder and CEO Serenity Carr and clean label pioneer Greg Vetter, who is the founder and CEO of Alta Fresh Foods and founder and former CEO of Tessemae’s All Natural.
+
+Register today for the session – Clean label 2.0: Soothing safety concerns and navigating state bans. Even if you can’t make the live broadcast, the event will be available on demand for those who are registered.
+
+The spike in class action cases filed in 2024 likely does not reflect the full extent of interest – or potential damage – from the upward trend in clean label litigation, according to Tommy Tobin, counsel with Perkins Coie based in Seattle. For example, he explained the cases filed in 2024 add to older cases filed in earlier years which are still being litigated.
+
+Second, it is only a fraction of the confidential demand letters on the topic sent to companies and lawyers, added David Biderman, partner and food litigation co-chair and Perkins Coie.
+
+“Our estimate is that for all those close to 300 lawsuits that are filed, there are probably five to 10 letters for each lawsuit” suggesting something about a product is misleading, he said.
+
+## ‘Naturally flavored’ vs ‘made with real fruit’
+
+Among emerging ‘clean label’ litigation are cases challenging marketing claims that a product is “made with real fruit” or “naturally flavored” when it also contains an ingredient that may create or enhance the fruit taste, Tobin said.
+
+For example, he pointed to one suit filed in July 2024 against Walmart alleges a claim that Great Value Fruit & Grain Cereal Bars are “naturally flavored” is misleading because it includes malic acid – an allegedly synthetic ingredient that enhances flavor. Another case filed the same day against Target alleges a claim that the retailer’s Market Pantry Apple Cinnamon Soft Baked Fruit & Grain Bars are “made with real fruit filling” is misleading for the same reason.
+
+A similar case brought against KLN Enterprises alleges claims that a licorice candy was made with “natural strawberry & raspberry flavored licorice” or was “naturally flavored” and “free of … artificial colors and flavors”
+
+“This is an area of significant litigation that we are continuing to see evolve,” he added.
+
+## Predominant ingredient and flavor claims in the crosshairs
+
+Plaintiffs’ cases increasingly are taking aim at products that claim to include a “real” ingredient.
+
+For example, a class action lawsuit brought against Mars Wrigley Confectionery US last August alleged that the company deceptively marketed its Combos stuffed snacks’ filling as “made with real cheese” when it primarily uses vegetable fats and cheese byproducts, said Sylvester.
+
+“That case survived a motion to dismiss under Second Circuit precedent,” he noted. “The court there concluded that ‘made with real cheese’ was possibly misleading to a reasonable consumer when the real cheese in the product was not the predominant ingredient. The reasonable consumer would not need to refer to the back panel to correct misleading information on the front label.”
+
+A similar case was filed against Walmart for allegedly misleading consumers that its Great Value Macaroni and cheese contained “real cheddar cheese, despite the fact there is allegedly no real cheddar cheese present,” said Sylvester. “The complaint alleged that the product is misbranded and misled consumers because the labeling and packaging ‘made with real cheese’ failed to reveal the presence of whey, maltodextrin, palm oil and lower quality or lower cost cheese substitutes were added as fillers or bulking agents.”
+
+Other cases filed last year took issue to Bimbo Bakeries USA’s claims that its Entenmann’s loaf cake was made with “all butter,” when the product also contained shortening and butter flavor. In that case, the Maryland court decided the back label contained sufficient clarification and a reasonable consumer would not be misled.
+
+## Heavy metal allegations weigh down chocolate and baby food industries
+
+Articles in Consumer Reports about the presence of heavy metals in certain products triggered a slew of class action lawsuits against chocolate companies and baby food companies.
+
+A “promising” decision in a case against baby food brand Plum Organics alleging heavy metal contamination was dismissed because the plaintiffs did not establish that the undisclosed heavy metals constituted an unreasonable safety hazard or affected the product’s central function, said Sylvester.
+
+The FDA responded to the litigation and consumer concerns by publishing Final Guidance on Action Levels for Lead in Processed Food Intended for Babies and Young Children in January 2025. This is part of the agency’s larger “Closer to Zero” action plan to reduce exposure to contaminants to the lowest levels possible while maintaining access to nutritious foods.
+
+## PFAS litigation rises
+
+“A steady stream” of cases filed in 2024 allege the presence of PFAS in products across categories render “healthy,” “healthfulness” and related claims as misleading, said Sylvester.
+
+The results of these cases are mixed.
+
+Health-Ade Kombucha settled a case alleging the presence of PFAs in its beverages made its marketing false and misleading. Another court dismissed a similar case that challenged “all natural” claims by The Wonderful Company for its Pom Wonderful drinks were misleading because they allegedly contained PFAs. Another court “significantly trimmed” a case brought against Prime Hydration alleging the presence of PFAs rendered general and vague statements about health benefits as misleading, said Sylvester.
+
+## Ultra-processed foods under the microscope
+
+While it is still early days in the Trump administration, the impact of “ultra-processed foods” on consumer health is emerging as a flashpoint – making the topic ripe for potential litigation, Sylvester warned.
+
+“There is a lot of media attention on this topic,” and “it is an area where there is litigation, which we are monitoring,” he said.
+
+In the upcoming FoodNavigator-USA webinar on Clean Label 2.0, Sylvester and other industry experts provide additional insights on the intersection between clean label, ultra processed food and litigation and regulation updates.",www.foodnavigator-usa.com,2025-04-15,9,"Clean label claims in the crosshairs: Rising litigation trends zero in on claims about ‘real fruit,’ natural flavors, heavy metals, PFAs and more",article,0.01694940382,43,112,115.7850467
+https://www.foodnavigator-usa.com/Article/2025/04/22/cocoa-price-volatility-highlights-sustainable-farming-practices/,true,Reports on a specific event (Luker Chocolate's response to cocoa price volatility) with factual reporting and quotes.,Cocoa complicated: Luker Chocolate addresses volatility with sustainability,"Cocoa volatility was driven by disease and climate change in 2024, as trade tensions and tariffs complicate the commodity’s price in 2025. ","Colombia-based Luker Chocolate is addressing cocoa volatility with sustainable agriculture and innovative technology, as the food industry braces for the full impact trade tensions could have on the chocolate supply chain.
+
+The 20 years before 2024, cocoa prices remained relatively stable between $2,000-4,000 per metric ton, Julia Ocampo, VP of cocoa sourcing and sustainability at Luker, explained. However, a combination of disease and climate change-associated weather constrained cocoa supply, increasing prices by three-fold in 2024, challenging CPG companies and suppliers alike, she added.
+
+To manage cocoa volatility, Luker updated its pricing more frequently – from weekly to daily – while also leaning into its relationship with Colombian cocoa farmers and sustainability initiatives.
+
+“It was a very difficult year, but that is when you really feel sustainability - when you really feel that you have the contact with the farmers, the contact with the clients - and that is the moment where we can help and where we can show that we have really strong relationships that we have built for more than 100 years,” Ocampo elaborated.
+
+## Luker’s commitment to sustainability amid volatility
+
+Recently, Luker released its annual sustainability report that outlines progress on reaching net zero carbon emissions and boosting the farms that adopt regenerative agriculture practices. These actions create a more sustainable supply chain and reduce volatility in the market, Ocampo explained.
+
+In 2021, Luker joined the Race to Zero campaign, a United Nations-backed commitment from non-government agencies, cities and investors to reduce carbon emissions to zero by 2050. The chocolate supplier set a short-term goal of reducing emissions by 42% by 2030 and achieved a 22% reduction in 2024, Ocampo said.
+
+Luker sources 100% of its energy from renewable sources and is targeting Scope 3 emissions by improving packaging and logistics, the company shared in the report.
+
+In 2024, Luker moved 80 farmers to regenerative agriculture practices, including agroforestry, organic fertilizing and reforestation, against a goal of 300 by 2027. The cocoa supplier also adopted environmentally positive practices - including ways to improve soil health, proper waste management, composting and other practices – across 12,408 acres compared to a goal of 15,000 acres by 2027.
+
+“Despite volatility, we share a common purpose with our clients, partners and suppliers, securing the future of chocolate. Uncertainty highlighted the importance of the collaborative approach we have always prioritized, reinforcing our focus on long-term sustainability,” Ocampo shared in the sustainability report.
+
+## Luker makes ‘The Chocolate Dream’ a reality
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting www.foodnavigator-usa.com/info/why-register.
+
+As part of its sustainability agenda, the chocolate supplier supports “The Chocolate Dream,” a program to improve Colombian farmers’ lives through public and private partnerships.
+
+Luker educates farmers on sustainability practices through easy-to-use videos and a gamified platform called “Masters of Cocoa.” The platform provides courses on economics, social and environmental areas - 12 courses on each topic - and rewards farmers with investment money for completing various classes.
+
+“We connect with our farmers, even if they do not have internet access,” Ocampo noted.
+
+Luker Chocolate is investing in technology to manage potential cocoa supply chain complications, including developing an AI application that farmers could use to determine if a cocoa pod is infected with moniliophthora roreri - a fungus found in Latin American that damages cocoa with Frosty Pod Rot disease.
+
+“We are training these machines with pictures to predict disease,” Ocampo noted. “We are developing AI to predict the ongoing disease, and we can be proactive and have early detection of the disease.”",www.foodnavigator-usa.com,2025-04-22,2,Cocoa price volatility highlights sustainable farming practices,article,0.01216528952,34,117,115.7850467
+https://www.acer.europa.eu/public-events/workspace/acer-webinar-network-code-demand-response,false,Reports on a specific event (ACER webinar) with factual information and a clear timeframe,none,"On 8 May 2024, ACER received the electricity system operators’ proposal for an EU-wide network code on demand response. The proposal, drafted by the EU Distribution System Operators Entity (EU DSO Entity) and the European Network of Transmission System Operators (ENTSO-E), also included amendments to the three related electricity regulations: balancing, system operation and demand connection.","# ACER webinar: Network code on demand response
+
+## What is it about?
+
+On 8 May 2024, ACER received the electricity system operators’ proposal for an EU-wide network code on demand response. The proposal, drafted by the EU Distribution System Operators Entity (EU DSO Entity) and the European Network of Transmission System Operators (ENTSO-E), also included amendments to the three related electricity regulations: balancing, system operation and demand connection.
+
+ACER revised the draft and consulted on it in autumn 2024. After making final amendments to incorporate the consultation results, ACER submitted its proposal to the European Commission on 7 March 2025.
+
+**What is demand response? **
+
+Demand response is when consumers–retail and industrial–intentionally adjust their electricity consumption in response to a change in the electricity market price or a financial incentive to increase/decrease/shift the timing of their electricity consumption. This can be done for the purpose of balancing supply and demand or for solving congestion in the grid. For example, retail consumers can provide balancing services through bi-directional charging of their electric vehicles (EVs). Demand response development will enable lowering electricity supply costs (which are a key driver of electricity bills).
+
+Demand response in electricity markets is increasingly important to support more variable renewable generation such as wind and solar (with variable output that must be balanced), being added to the power grid.
+
+**Why is this network code relevant?**
+
+This network code will ensure that demand response resources (such as consumers, storage providers, and distributed generation) can fully participate in wholesale electricity markets, providing much needed flexibility to an evolving power system driven by renewable energy and thereby contributing to energy security and the transition to clean energy.
+
+The network code on demand response will be applicable in all EU Member States.
+
+**Event objective**
+
+In this public workshop, ACER will:
+
+present the revised network code on demand response and the proposed amendments to the three related electricity regulations, as submitted to the European Commission;
+
+explain key decisions made during the drafting process.
+
+
+**What are the next steps?**
+
+After ACER submits its proposal for the network code, the Commission will review it and initiate the process of establishing the Demand Response (DR) Regulation and amending the three related regulations. Once adopted by Member States, these will become legally binding across the EU.
+
+**What else?**
+
+The network code proposal also introduces new terms and conditions or methodologies (TCMs) related to demand response. These will be drafted by system operators over the coming years and submitted to national regulators (national TCMs) and ACER (EU-wide TCMs) for approval. Once approved, ACER will monitor their implementation to ensure consistency across Member States.
+
+In the coming months, ACER plans to establish the Demand Response European Stakeholders Group (DRESG) to engage stakeholders on key demand response topics, including the development of new TCMs. More information will follow.",www.acer.europa.eu,2025-03-27,28,ACER webinar: Network code on demand response | www.acer.europa.eu,,0.05001993845,22,385,386.4615385
+https://www.acer.europa.eu/,false,"The content is a collection of links, reports, and announcements from the Agency for the Cooperation of Energy Regulators (ACER), not a single news article.",none,none,"## ↓ Quick Links
+
+## ↓ Latest from ACER
+
+## ↓ Upcoming Events
+
+## ↓ ACER is hiring
+
+## Looking for talented people interested in making a difference for Europe's energy future. Is this you?
+
+## ↓ Latest publications
+
+The report provides an overview of European gas wholesale markets trends during the winter season, covering the period from October 2024 to March 2025. It also explores gas storage dynamics over the winter and offers an outlook for summer 2025.* *
+
+This report assesses whether the proposed reference price methodology for Czech Republic complies with the requirements of the EU binding Network Code on Harmonised Transmission Tariff structures.
+
+The report assesses the compliance of the proposed reference price methodology with the requirements of the Network Code on Harmonised Transmission Tariff structures.
+
+## ↓ Energy Data
+
+
+### Retail electricity and gas markets prices 2019-2024",www.acer.europa.eu,2025-04-22,2,Home | www.acer.europa.eu,,0.03598178175,16,420,386.4615385
+https://www.acer.europa.eu/news/acer-amends-eu-electricity-single-intraday-coupling-products-methodology-enhance-market-flexibility,false,"Reports on a specific decision by ACER, a regulatory body, in a news-like format.",ACER amends the EU electricity single intraday coupling products methodology to enhance market flexibility,ACER has approved a proposal from Nominated Electricity Market Operators (NEMOs) to amend the single intraday coupling (SIDC) products methodology.,"# ACER amends the EU electricity single intraday coupling products methodology to enhance market flexibility
+
+## ACER amends the EU electricity single intraday coupling products methodology to enhance market flexibility
+
+##
+What is it about?
+
+With its Decision 03-2025, ACER has approved a proposal from Nominated Electricity Market Operators (NEMOs) to amend the single intraday coupling (SIDC) products methodology.
+
+**Why is single intraday market coupling important? **
+
+Before ‘market coupling’ was introduced in the EU, cross-border power grid capacity and electricity had to be bought separately. Now, market coupling (day-ahead and intraday) allocates scarce cross-border grid capacity efficiently by coupling wholesale electricity markets in different regions, while taking into account cross-border power grid constraints.
+
+With the growth in intermittent renewables (e.g. wind and solar), there is a growing interest in intraday trading for market participants to be in balance after the closure of the day-ahead market and as close to real time as possible. This flexibility benefits both market participants and power systems.
+
+**What is the methodology about?**
+
+The SIDC products methodology is defined by the Capacity Allocation and Congestion Management (CACM) Regulation. The methodology specifies the types of products that can be traded within the EU’s continuous single intraday market and in intraday auctions. Here, trading begins the day before delivery and continues through the day of delivery, supporting real-time adjustments to supply and demand across borders.
+
+**Why did ACER amend the methodology and what’s new?**
+
+The update aligns the SIDC products methodology with the single day-ahead coupling (SDAC) products methodology (amended in September 2024 to allow 15-minute trading). With this change, market participants will be able to trade electricity in 15-minute intervals in both day-ahead and intraday markets, resulting in enhanced market flexibility.
+
+Harmonising trading rules across both markets is necessary to comply with the EU Electricity Regulation and reduce entry barriers for market participants trading short-term products.
+
+**What are the next steps? **
+
+NEMOs are required to implement the amendments promptly after adoption.",www.acer.europa.eu,2025-03-28,27,ACER amends the EU electricity single intraday coupling products methodology to enhance market flexibility | www.acer.europa.eu,news,0.0447189695,16,385,386.4615385
+https://www.acer.europa.eu/news/unlocking-flexibility-acers-12-no-regret-actions-remove-barriers-demand-response,false,Reports on a specific event (ACER report) with news-style reporting,Unlocking flexibility: ACER’s 12 no-regret actions to remove barriers to demand response,The report identifies persistent barriers to demand response and proposes 12 no-regret actions to remove them.,"## Unlocking flexibility: ACER’s 12 no-regret actions to remove barriers to demand response
+
+##
+What is it about?
+
+The ACER report Unlocking flexibility: No-regret actions to remove barriers to demand response identifies persistent barriers to demand response and proposes 12 no-regret actions to remove them.
+
+The report is a roadmap and a call to action for policymakers, system operators, regulators, and market participants to act now. These actions will enhance flexibility, improve system efficiency, reduce consumer costs, and support the energy transition.
+
+**What are flexibility and demand-response?**
+
+Demand is the consumer side of the electricity market. Demand response is when consumers (or aggregators on their behalf) adjust their electricity consumption and generation in response to a change in the electricity market price (or a financial incentive) to increase/decrease/shift the timing of their electricity consumption.
+
+Power system flexibility is the electricity system’s ability to adjust to changing generation, consumption and grid conditions. Distributed energy resources, including demand response, energy storage, and distributed generation, play a key role in providing this flexibility.
+
+Demand response supports more variable renewable generation and demand-side resources being added to the power grid. When consumers respond to price signals and actively participate in electricity markets, the benefits extend beyond them, helping to reduce price volatility for all consumers.
+
+**How is unlocking demand response linked to energy bills and the clean energy transition? **
+
+Consumers have an important role to play in energy markets and the shift to cleaner energy. Enabling demand response supports this transition.
+
+Recognising this, the first action of the European Commission’s Action Plan for Affordable Energy (February 2025)** **is to make electricity prices more affordable.
+
+One way to achieve this is by increasing flexibility in the power system. Greater demand response helps reduce price volatility and price spikes, makes it easier to integrate renewables, and increases overall system resilience.
+
+**What are ACER’s recommendations?**
+
+The ACER report sets out 12 concrete actions to remove the barriers to demand response, calling, for example, for:
+
+**Stronger price signals**through dynamic pricing and time-of-use tariffs to encourage consumer participation.**Simplified market entry**allowing aggregators and small players to provide flexibility services.**Wider adoption of smart meters**to enable real-time demand response.
+
+ACER and the national regulatory authorities (NRAs) agree to follow the actions set out in the report and call on policymakers, Member States, system operators, and market players to similarly focus on these 12 actions.
+
+Interested in the topic? Read ACER’s recommendation on the Network Code on Demand Response, which provides further insights into the regulatory framework supporting flexibility in electricity markets.",www.acer.europa.eu,2025-04-09,15,Unlocking flexibility: ACER’s 12 no-regret actions to remove barriers to demand response | www.acer.europa.eu,news,0.04874010699,21,385,386.4615385
+https://www.acer.europa.eu/news/acer-decide-national-flexibility-needs-assessment-methodology,false,Reports on a specific event (ACER decision) with factual details and a clear timeframe.,ACER to decide on the national flexibility needs assessment methodology,ENTSO-E and EU DSO Entity submitted to ACER a joint proposal defining the methodology for analysing national flexibility needs in electricity systems. ACER has until 16 July to decide on it.,"## ACER to decide on the national flexibility needs assessment methodology
+
+##
+What is it about?
+
+On 16 April 2025, the European Network of Transmission System Operators for Electricity (ENTSO-E) and the European Distribution System Operators Entity (EU DSO Entity) submitted to ACER a joint proposal on the national flexibility needs assessment methodology. The proposal defines:
+
+- the methodology for analysing national flexibility needs in electricity systems; and
+- the type of data to be gathered by system operators and in what format.
+
+**Why national flexibility assessments matter**
+
+The national flexibility needs assessments aim to support Member States in identifying their indicative national targets for non-fossil flexibility (e.g. storage, demand response), ensuring their electricity systems remain secure and efficient during the energy transition.
+
+**How does it link to the EU-wide flexibility assessment and what are the next steps?**
+
+ACER has three months, until 16 July 2025, to approve or amend the system operators’ proposal. Once approved, the methodology becomes binding for national assessments. Based on the national assessments (to be delivered by the national designated entities by July 2026), the Member States must set their national non-fossil flexibility targets within 6 months (by January 2027).
+
+ACER will then review the national reports (by July 2027) and may provide recommendations on issues of cross-border relevance (including on removing barriers) to ensure sufficient non-fossil based flexible capacity is in place.
+
+In parallel, to complement the national assessments, ACER is working on an EU-wide flexibility needs assessment, which will be published by July 2027.",www.acer.europa.eu,2025-04-22,2,ACER to decide on the national flexibility needs assessment methodology | www.acer.europa.eu,news,0.04284517279,14,380,386.4615385
+https://www.acer.europa.eu/news/gas-winter-2024-25-season-prices-demand-up-storage-down,false,Reports on a specific event (ACER report on gas market trends) with factual information and analysis.,"Gas winter 2024-25 season: prices and demand up, storage down","Today, ACER publishes its report on trends in the European gas wholesale markets during the gas winter season (October 2024 to March 2025). The report also explores gas storage dynamics over the winter and offers an outlook for summer 2025.","## Gas winter 2024-25 season: prices and demand up, storage down
+
+##
+What is it about?
+
+Today, ACER publishes its report on trends in the European gas wholesale markets during the gas winter season (October 2024 to March 2025). The report also explores gas storage dynamics over the winter and offers an outlook for summer 2025.* *
+
+**What trends did ACER monitoring find? **
+
+European gas markets came under more pressure this winter due to higher demand and lower supply.
+
+**Wholesale prices increased by 50%**compared to last winter, though regional price variations narrowed.**Gas consumption increased year-on-year**, driven by colder weather than in the past two winters and exceptionally low wind generation.- Despite increased demand and the halt of Russian gas flows via Ukraine,
+**gas networks avoided congestion**thanks to full storages at the start of winter, expanded LNG infrastructure, and gas consumption remaining structurally lower than pre-crisis levels. **Storage levels ended winter at 34% capacity**, in line with pre-2022 norms but well below 2023-2024 levels. Significant injections will be needed before next winter.- LNG imports rose seasonally but stayed below early winter 2023 levels. Later in the season, with European gas wholesale prices exceeding Asian spot LNG prices and new US liquification coming online, EU LNG imports hit record monthly highs.
+
+**Looking ahead**
+
+To meet summer 2025 gas needs and refill EU gas storage to 90% by next winter, ACER estimates that pipeline flows must remain high and LNG imports will need to increase by 20% compared to summer 2024.",www.acer.europa.eu,2025-04-16,8,"Gas winter 2024-25 season: prices and demand up, storage down | www.acer.europa.eu",news,0.04217372957,12,381,386.4615385
+https://www.acer.europa.eu/news/acer-calls-greater-clarity-german-gas-transmission-tariffs-proposal,false,Reports on a specific event (ACER's report) in a news-style format,ACER calls for greater clarity in German gas transmission tariffs proposal,The report assesses the compliance of the proposed reference price methodology (RPM) with the requirements of the Network Code on Harmonised Transmission Tariff structures (NC TAR).,"## ACER calls for greater clarity in German gas transmission tariffs proposal
+
+##
+What is it about?
+
+Today, ACER releases its report on the German gas transmission tariffs directed at the Bundesnetzagentur für Elektrizität, Gas, Telekommunikation, Post und Eisenbahnen (BNetzA), the national regulatory authority (NRA) of Germany.
+
+The report assesses the compliance of the proposed reference price methodology (RPM) with the requirements of the Network Code on Harmonised Transmission Tariff structures (NC TAR).
+
+**What is the proposed RPM about?**
+
+The German NRA proposes to:
+
+- Apply a postage stamp RPM with uniform entry and exit tariffs.
+- Use conditional products with discounted tariffs.
+- Use non-transmission services, including metering at exit points (for both end-users and distribution networks) and alternative nomination procedures for gas deliveries.
+
+**What are the key findings? **
+
+After analysing the consultation document, ACER concludes that:
+
+- The RPM complies with the requirements of the network code on transparency, non-discrimination and volume risk.
+- Due to insufficient information on regional networks, ACER could not assess the compliance of the proposed tariffs with the principles of cost-reflectivity, avoidance of cross-subsidisation and prevention of cross-border trade distortions.
+- While the criteria for setting metering charges are met, ACER could not assess whether the proposed tariff methodologies for alternative nomination procedures comply with NC TAR principles.
+
+**What does ACER recommend? **
+
+ACER recommends that the NRA, when adopting its final decision:
+
+- Assess regional networks and allocate their costs in a compliant way, in line with EU rules and ACER’s guidance.
+- Provide more clarity on how discounted tariffs for conditional products are calculated.",www.acer.europa.eu,2025-04-08,16,ACER calls for greater clarity in German gas transmission tariffs proposal | www.acer.europa.eu,news,0.04348036957,15,384,386.4615385
+https://www.acer.europa.eu/news/acer-decide-amending-harmonised-allocation-rules-long-term-electricity-transmission-rights,false,Reports on a specific event (ACER decision) with a clear timeframe and news-style reporting,ACER to decide on amending the harmonised allocation rules for long-term electricity transmission rights,"On 27 March 2025, ACER received the transmission system operators’ (TSOs’) proposal to amend the Harmonised Allocation Rules (HAR) for long-term electricity transmission rights. ACER will open a public consultation on 24 April 2025.","# ACER to decide on amending the harmonised allocation rules for long-term electricity transmission rights
+
+## ACER to decide on amending the harmonised allocation rules for long-term electricity transmission rights
+
+##
+What is it about?
+
+On 27 March 2025, ACER received the transmission system operators’ (TSOs’) proposal to amend the Harmonised Allocation Rules (HAR) for long-term electricity transmission rights.
+
+To inform its decision-making process, ACER will open a public consultation on 24 April 2025.
+
+**Why change the rules?**
+
+The harmonised allocation rules apply to all long-term transmission rights allocations conducted within the European Union. They provide specifications for the auctioning of long-term transmission rights (including use and curtailment of long-term transmission rights, eligibility criteria, etc.) and go through a review process every two years.
+
+The TSOs’ proposal updates various elements of the HAR related to arrangements with market participants to consider upcoming market changes (e.g. introduction of 15 minutes market time unit in day-ahead) and recent incidents (e.g. single-day ahead market decoupling in June 2024).
+
+**What are the next steps? **
+
+The public consultation will run until 22 May 2025.
+
+ACER will decide on this amendment by 29 September 2025.",www.acer.europa.eu,2025-04-07,17,ACER to decide on amending the harmonised allocation rules for long-term electricity transmission rights | www.acer.europa.eu,news,0.04028943729,15,382,386.4615385
+https://www.acer.europa.eu/news/acer-updates-its-qas-remit-align-them-revised-regulation,false,Reports on a specific event (ACER updates Q&As) in a news-like format.,ACER updates its Q&As on REMIT to align them with the revised regulation,The Q&A document (first published in 2011) summarises frequently asked questions about REMIT and their answers.,"## ACER updates its Q&As on REMIT to align them with the revised regulation
+
+##
+What is it about?
+
+The Regulation on Wholesale Energy Market Integrity and Transparency (REMIT) is the EU framework that aims to prevent wholesale energy market abuse and support fair competition. The regulation was amended in 2024 to ensure the regulatory framework keeps pace with evolving market dynamics.
+
+Now, ACER has updated its Questions & Answers (Q&As) on REMIT to incorporate the changes introduced in the amended regulation.
+
+The Q&A document (first published in 2011) summarises frequently asked questions about REMIT and their answers. It provides market participants and other stakeholders with information on REMIT definitions, market participant obligations, transaction reporting, and more.
+
+**What’s new in the updated Q&As?**
+
+This 30th edition aims to align the document’s legal references with the revised regulation and clarify key concepts, including:
+
+new obligations for third-country market participants;
+
+order book reporting by organised marketplaces; and
+
+the expansion of REMIT’s scope to include new products (such as energy storage and hydrogen).
+
+
+The revised Q&As provide clearer explanations of reporting and compliance aspects, helping market participants to better understand the new requirements.
+
+For additional questions about REMIT implementation and data reporting, stakeholders are encouraged to:
+
+check ACER guidance documents; or
+
+submit their queries via the REMIT query form.",www.acer.europa.eu,2025-03-31,24,ACER updates its Q&As on REMIT to align them with the revised regulation | www.acer.europa.eu,news,0.04218784155,20,384,386.4615385
+https://www.acer.europa.eu/public-consultation/pc2025e03-public-consultation-amendment-harmonised-allocation-rules-long-term-electricity-transmission-rights,false,Reports on a specific event (ACER consultation) in a news-like format,none,none,"# PC_2025_E_03 - Public consultation on the amendment of harmonised allocation rules for long-term electricity transmission rights
+
+## Overview
+
+On 27 March 2025, ACER received the transmission system operators’ (TSOs’) proposal to amend the harmonised allocation rules (HAR) for long-term electricity transmission rights.
+
+The harmonised allocation rules apply to all long-term transmission rights allocations conducted within the European Union. They provide specifications for the auctioning of long-term transmission rights (including use and curtailment of long-term transmission rights, eligibility criteria, etc.) and go through a review process every two years.
+
+## Why we are consulting
+
+The TSOs’ proposal updates various elements of the HAR related to arrangements with market participants to consider upcoming market changes (e.g. introduction of 15 minutes market time unit in day-ahead) and recent incidents (e.g. single-day ahead market decoupling in June 2024).
+
+To inform its decision-making process, ACER encourages stakeholders to submit their inputs until 22 May 2025.
+
+## Next steps
+
+ACER will reach a decision by 29 September 2025.",www.acer.europa.eu,2025-04-24,0,PC_2025_E_03 - Public consultation on the amendment of harmonised allocation rules for long-term electricity transmission rights | www.acer.europa.eu,,0.04539009263,17,385,386.4615385
+https://www.acer.europa.eu/news/acer-welcomes-simplified-lithuanian-gas-transmission-tariff-proposal,false,Reports on a specific event (ACER report on Lithuanian gas transmission tariffs) in a news-like format.,ACER welcomes simplified Lithuanian gas transmission tariff proposal,"Today, ACER releases its report on the Lithuanian gas transmission tariffs, which assesses the compliance of the proposed reference price methodology with the requirements of the Network Code on Harmonised Transmission Tariff structures.","## ACER welcomes simplified Lithuanian gas transmission tariff proposal
+
+##
+What is it about?
+
+Today, ACER releases its report on the Lithuanian gas transmission tariffs directed at the Valstybinė Energetikos Reguliavimo Taryba (VERT), the national regulatory authority (NRA) of Lithuania.
+
+The report assesses the compliance of the proposed reference price methodology (RPM) with the requirements of the Network Code on Harmonised Transmission Tariff structures.
+
+**What is the proposed methodology about?**
+
+The Lithuanian regulator proposes to:
+
+- Apply a postage stamp reference price methodology with flexible entry-exit splits, complemented by a 100% discount at entry points for domestic biomethane producers.
+- Align entry tariffs with those of the neighbouring FinEstLat (Finland, Estonia and Latvia) zone.
+- Simplify the existing tariff structure by abandoning the previously applied system based on multiple asset cost splits and differentiated tariffs.
+- Use a flow-based charge (commodity-based tariff) with a fixed tariff level for the entire regulatory period.
+- Offer a conditional product with limited allocability (i.e. the product can only be used to ship gas to pre-defined system points) at entry and exit points with non-EU countries.
+
+**What are the key findings? **
+
+After analysing the consultation document, ACER concludes that:
+
+- The proposed methodology meets the requirements on transparency, non-discrimination, and volume risk.
+- Compliance with the requirements on cost-reflectivity, avoidance of cross-subsidisation, and prevention of cross-border trade distortions cannot be fully assessed, due to several design elements of the methodology.
+- While the criteria for setting the flow-based charge are met, further clarification is needed on how the charge will be adjusted and reconciled.
+- Simplifying the tariff structure has made the methodology more understandable for system users.
+
+**What does ACER recommend? **
+
+ACER recommends that the national regulator, when adopting its final decision:
+
+- Provides a clear framework for the flow-based charge, preferably by recalculating its level annually.
+- Ensures full compliance of non-EU entry and exit points with the network code.
+- Assesses regional networks and allocates their costs in a compliant way, in line with EU rules and ACER’s guidance.",www.acer.europa.eu,2025-04-14,10,ACER welcomes simplified Lithuanian gas transmission tariff proposal | www.acer.europa.eu,news,0.04575122319,15,384,386.4615385
+https://www.acer.europa.eu/news/getting-price-signals-right-fair-and-cost-reflective-electricity-network-tariffs,false,Reports on a specific event (ACER report publication) with factual information and news-style reporting,Getting the price signals right: ACER’s principles for fair and cost-reflective electricity network tariffs,This ACER report enhances transparency and comparability in electricity network tariff setting by sharing national practices. It also examines and offers insights into various tariff challenges faced by energy regulators.,"# Getting the price signals right: ACER’s principles for fair and cost-reflective electricity network tariffs
+
+## Getting the price signals right: ACER’s principles for fair and cost-reflective electricity network tariffs
+
+##
+What is it about?
+
+Today, ACER publishes its report on electricity network tariff methodologies. This report analyses how network tariffs are set across the EU and how network costs are allocated across different network users (e.g. generators, consumers, battery facilities or other storage operators).
+
+The report enhances transparency and comparability in electricity network tariff setting by sharing national practices. It also examines and offers insights into various tariff challenges faced by energy regulators.
+
+**How is it relevant to the European Commission’s Action Plan for Affordable Energy?**
+
+Network charges finance the operation and upgrade of the power grid. ACER has repeatedly flagged that, for EU competitiveness, network costs need to be contained as they are one of the main drivers of electricity costs.
+
+Action 1 of the European Commission’s Action Plan for Affordable Energy (February 2025)** **is to make electricity prices more affordable. The ACER tariff practices report, which emphasises fair and cost-reflective electricity network tariffs, is timely as the European Commission puts forward (Q2 2025) a design of tariff methodologies for network charges to incentivise the use of flexibility and investments in electrification.
+
+**What are ACER’s key messages? **
+
+**Getting the price signals right is key.**As the energy transition advances, network costs are expected to rise (possibly to double by 2050) and account for a bigger share of the electricity bill (see ACER report on electricity infrastructure, December 2024). This calls for a regular ‘fitness check’ by regulators of network tariff methodologies. Ensuring the network tariffs send the right price signals optimises grid use and keeps network costs down.**Containing the rise in network costs is important for EU competitiveness and affordable electricity.**Future-proof measures should ensure all network users receive signals for flexibility and system efficiency, rather than unduly shifting costs among them.**Network tariffs should be cost-reflective to encourage users to adapt their behaviour**. Together with market prices, they provide a combined price signal, influencing users’ electricity generation and consumption patterns.**Two-thirds of EU countries have recently made (or plan to make) major revisions to their network tariff methodologies**. Many of these changes align with ACER’s past recommendations (including increasing the use of power-based tariffs in alignment with the cost-causality principle, introducing time-of-use signals and removing unjustified discounts).**Local power system context matters.**No ‘one-size-fits-all’ solution can be easily found: this ACER report presents select national practices from which regulators can draw inspiration to increase system efficiencies and keep electricity network costs down, tailoring them to local needs.
+
+ACER offers 10 principles for national regulatory authorities (NRAs) to consider when setting or approving their next electricity transmission or distribution tariff methodologies. These aim to:
+
+- enhance transparency and comparability of network tariff methodologies;
+- ensure non-discrimination among network users;
+- promote cost-reflectivity and efficient price signals; and
+- foster stakeholder engagement before major methodology revisions.
+
+**What are the next steps?**
+
+ACER will continue to facilitate the exchange of best practices among NRAs, engaging closely with stakeholders to gain valuable insights.
+
+ACER stands ready to support the European Commission as it develops its guidance on the design of electricity network methodologies (2025) and its Electrification and Grids Package (2026).",www.acer.europa.eu,2025-03-26,29,Getting the price signals right: ACER’s principles for fair and cost-reflective electricity network tariffs | www.acer.europa.eu,news,0.05178844477,16,385,386.4615385
+https://www.acer.europa.eu/news/acer-finds-czech-gas-transmission-tariffs-largely-compliant-eu-rules,false,Reports on a specific event (ACER report on Czech gas transmission tariffs) in a news-like format.,ACER finds Czech gas transmission tariffs largely compliant with EU rules,"Today, ACER releases its report on the Czech gas transmission tariffs directed at the Energetický regulační úřad (ERO), the national regulatory authority of Czech Republic.","## ACER finds Czech gas transmission tariffs largely compliant with EU rules
+
+##
+What is it about?
+
+Today, ACER publishes its report on the Czech gas transmission tariffs directed at the Energetický regulační úřad/Energy Regulatory Office (ERO), the Czech national regulatory authority.
+
+The report assesses whether the proposed reference price methodology complies with the requirements of the EU binding Network Code on Harmonised Transmission Tariff structures.
+
+**What is the proposed tariff methodology about?**
+
+The regulator proposes to:
+
+- Adopt a capacity weighted distance methodology as the reference price methodology.
+- Adjust the entry-exit split from the current 9-91% to 15-85%.
+- Reduce the discount applied to entry and exit points of storage facilities from 100% to 80%.
+
+**What are the key findings? **
+
+After analysing the consultation document, ACER concludes that:
+
+- The proposed methodology largely complies with the requirements of the network code.
+- Most required information is provided, with the exception of the calculation and components of the cost allocation assessment.
+- The proposed commodity-based charge generally aligns with Article 4(3) of the tariff network code (which sets the rules for commodity-based tariffs).
+
+**What does ACER recommend? **
+
+ACER recommends that the national regulatory authority (ERO), when adopting its final decision:
+
+- Consults on any benchmarking adjustments, respecting the two-month consultation period set in the tariff network code. If this timeframe cannot be met, ACER recommends that ERO provides the longest possible consultation period, anticipating the opening and closing dates to stakeholders and ACER.
+- Justifies the results of the cost allocation assessment, providing an explanation on how the outcomes vary when different assumptions are used. This should help identify the most suitable methodologies for the transmission network.
+- Justifies the use of an alternative pricing mechanism for the flow-based charge at interconnection points. For this purpose, ERO should demonstrate that there is a significant risk of volatility in cross-system flows that could impact the cost reflectivity of the flow-based charge.",www.acer.europa.eu,2025-04-15,9,ACER finds Czech gas transmission tariffs largely compliant with EU rules | www.acer.europa.eu,news,0.04558341047,15,384,386.4615385
+https://www.just-food.com/author/simonharvey/,false,"Contains multiple short news snippets, not a single complete news article",Simon Harvey,none,"Opportunity was the theme that buzzed around the Dairy Innovation Strategies conference in Copenhagen – the industry just has to…
+
+-
+-
+Plant-based business Atlantic Natural Foods has filed for Chapter 11 bankruptcy proceedings in the US. The Loma Linda ready meals…
+
+-
+-
+PlanetDairy in Denmark is embarking on its next development phase with a plan to scale growth in hybrid cheeses by…
+
+-
+The Campbell’s Company has created a chief growth officer role alongside a rejig of leadership for the group’s snacks division.…
+
+
+-
+-
+-
+-
+Botticelli Foods is aiming to be a top five pasta-sauce brand in the US over the next few years to…
+
+-",www.just-food.com,2025-04-01,23,"Simon Harvey, Author at Just Food",profile,0.03568142249,15,160,171.2949309
+https://www.just-food.com/news/australias-brownes-dairy-put-up-for-sale/,true,Reports on a specific real-world event (Brownes Dairy being put up for sale) with news-style reporting,Australia's Brownes Dairy put up for sale,"Australia's Brownes Dairy has been put up for sale, the restructuring advisory firm hired to oversee the process has confirmed.","Australia’s Brownes Dairy has been put up for sale, the restructuring advisory firm hired to oversee the process has confirmed.
+
+According to a statement issued by McGrathNicol Restructuring, the firm has been appointed receivers of the shares in Australian Zhiran Co. Pty Ltd, which is the ultimate holding company in the group that owns Brownes Dairy.
+
+“The appointment of the receivers is limited to the shares in AZC and does not affect the operations of Brownes Dairy, which continues to trade on a ‘business as usual’ basis,” the statement read.
+
+“The receivers will shortly commence a process for the sale of Brownes Dairy via the AZC shareholding that is the subject of their appointment.”
+
+According to *The Australian Financial Review*, Brownes Dairy was put on the block after its lender China’s Mengniu Dairy Co. called in a $200m loan.
+
+Brownes was sold – by Archer Capital, which bought it in 2011 – to Australia Zhiran Co. in 2017, a vehicle backed by a consortium that also had investment firm Changchun Lianxin Investment Consulting Company as a member.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataMengniu Dairy was one of the key lenders in that acquisition.
+
+Speaking on *ABC*‘s Western Australia Country Hour earlier today, Brownes Dairy CEO Natalie Sarich-Dayton said: “On Monday 14 April McGrathNicol were appointed over the shares in our holding company Australian Zhiran Co by China Mengniu Dairy, one of the key lenders behind the original acquisition of Brownes Dairy.
+
+“The process that unfolds is related solely to the shareholding level above Brownes Dairy. It has absolutely nothing to do with our day to day operations in Western Australia. It’s business as usual for Brownes Dairy.
+
+She added: “I understand there was a default on the loan payment and as a result Mengniu are trying to recover the money. It’s absolutely nothing to do with our operation in Western Australia. This is purely at our parent ownership level back in China between two parties … it’s got nothing to do with Brownes. Brownes is a very profitable business, we are in cash positive. There is absolutely no risk to out operations here.”
+
+Though complimentary of the current owners, Sarich-Dayton supported the idea of returning to Australian ownership. “We had an incredible ownership structure over the business over the last seven years … we don’t have debt at Brownes Dairy … If we end up back in Australian hands that would be absolutely wonderful for our brand and our business.”
+
+Neither Brownes Dairy nor Mengniu Dairy immediately responded to a request for comment.
+
+Founded in 1886, Brownes Dairy calls itself Western Australia’s oldest dairy company. It sells a range of yogurt, cheese and coffee nationally through Australian supermarkets Coles, Woolworths and IGA, according to Inside FMCG.
+
+In February, Mengniu Dairy issued a profit warning for 2024, pointing to falling sales and impairments on business units.
+
+The Hong Kong-listed group expects to record a profit of approximately 50m yuan ($6.9m) to 250m yuan for 2024, a significant drop from 4.8bn yuan in 2023.
+
+According to a stock exchange filing, the slump stems from impairment provisions at its subsidiary Bellamy’s Australia and asset devaluation at China Modern Dairy.
+
+In October, vice chairman and former CEO of Mengniu Dairy Jeffrey Minfang Lu stepped down.",www.just-food.com,2025-04-23,1,Australia's Brownes Dairy put up for sale - Just Food,article,0.04894035991,34,166,171.2949309
+https://www.just-food.com/news/mars-backs-happy-howl/,true,Reports on a specific corporate action (investment) in a news-style format,Pet-food major Mars backs Happy Howl ,Happy Howl has received investment from Mars to support its “next phase of growth and product innovation”.,"US direct-to-consumer dog-food brand Happy Howl has received investment from Mars to support its “next phase of growth and product innovation”.
+
+Mars, the owner of brands including Pedigree, Royal Canin and Whiskas. has made the investment through its Mars Companion Fund.
+
+In 2023, Mars participated in the seed funding round of Bundle x Joy, another US pet food start-up.
+
+Happy Howl’s funding round also saw participation from Michelson Found Animals, Darco Capital, Visible Ventures, and private investors, the Philadelphia-based company said in a statement.
+
+While the “gently cooked, shelf-stable meals” producer did not disclose the financial details of the transaction, Colin Buckley, the founder and CEO of Happy Howl, told Just Food, the company is “well-capitalised for the next phase of growth”.
+
+Buckley described Mars as “an ideal partner for our next chapter,” citing its “deep domain expertise in pet care and nutrition”, along with its “track record of helping brands scale responsibly”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHappy Howl plans to use the capital across several areas.
+
+For D2C growth, the company will focus on “strengthening its e-commerce infrastructure and scaling its customer acquisition strategies”.
+
+While specific revenue figures remain under wraps, Buckley, Happy Howl’s largest shareholder, said the company has grown at a “strong” CAGR and is supported by “exceptional customer retention with over 30% of customers remaining active for at least 12 months”.
+
+At present, 90% of sales are D2C, with the remaining 10% generated via retail.
+
+Retail expansion is another focus for Happy Howl.
+
+Its products are listed with CVS and “several high-growth independents”, the CEO said, adding: “With this round, we’re expanding distribution and deepening retail relationships, with upcoming launches and reset conversations already underway with several national and regional retailers in independent specialty. We are also launching on Chewy in May.”
+
+Happy Howl also plans to invest in new product development, including “innovative new recipes and formats” designed to meet evolving consumer and canine needs.
+
+Looking ahead, Happy Howl is aiming for a tenfold increase in monthly revenue by the fourth quarter of 2025.
+
+The business is already profitable, according to Buckley, who attributes this to “strong unit economics, a disciplined approach to growth, and a clear focus on sustainable scale”.
+
+Production is outsourced to allow the company to concentrate on R&D, marketing, and customer experience while retaining control over sourcing, formulation, and quality standards.",www.just-food.com,2025-04-17,7,Pet-food major Mars backs Happy Howl ,article,0.04668348174,33,163,171.2949309
+https://www.just-food.com/features/quote-unquote-food-industry-reaction-to-trump-tariff-announcement/,true,Reports on a specific real-world event (Trump's tariff announcement) with news-style reporting and reactions from various organizations.,"Quote, unquote: food industry reaction to Trump tariff announcement","As business leaders digest Trump’s latest tariffs, here is a snapshot of the breaking reaction from within the food industry.","President Trump has set out a range of new tariffs on imports into the US, arguing the moves will strengthen the country’s economy.
+
+“My fellow Americans, this is Liberation Day,” Trump said in the Rose Garden of the White House yesterday (2 April) as he unveiled a universal “baseline” tariff of 10% on all imports into the US. The levy will come into effect on Saturday.
+
+Some nations and trading blocs face higher rates; EU imports are to be hit with a 20% tariff, products from Japan have been lined up with a tariff of 24% and shipments from China are to be slapped with a levy of 54% (though that includes earlier tariffs). These are set to go live on Wednesday.
+
+The 10% baseline tariff does not apply to imports from Canada and Mexico but the countries have already been targeted with separate measures.
+
+As business leaders digest the announcement, here is a snapshot of the breaking reaction from within the food industry.
+
+## “It is essential that both sides prioritise constructive dialogue” – FoodDrinkEurope
+
+Industry body FoodDrinkEurope stressed in a statement that two-way trade between the EU bloc and the US in agri-food raw materials, ingredients, and finished products amounts to €40bn ($44.2bn).
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“The EU food and drink industry is a major driver of growth, employment, and innovation, with significant investments from EU and US companies in both regions,” the trade association said.
+
+“We reiterate our call for the de-escalation of trade tensions and welcome the EU’s desire to reach a negotiated outcome. It is essential that both sides prioritise constructive dialogue to find solutions that safeguard the integrity of our long-standing and mutually beneficial transatlantic trade relationship.”
+
+## US trade group Consumer Brands Association raises issue of ingredients
+
+Across the Atlantic, Consumer Brands Association, the US trade body that counts some of the country’s major food manufacturers as members, highlighted the prospect of higher ingredient costs.
+
+“As the largest domestic manufacturing sector by employment, supporting more than 22 million American jobs and contributing $2.5trn to the US GDP, the consumer packaged goods industry already manufactures the majority of its products here in the United States. However, there are critical ingredients and inputs that need to be imported due to scarce availability domestically. No amount of tariffs will bring these inputs back to the US,” Tom Madrecki, vice president of supply chain resiliency at Consumer Brands Association (CBA, said.
+
+Madrecki said CBA wants the Trump administration to “fine-tune” its approach and exempt “key ingredients and inputs” from the levies. Doing so, he added, would “protect manufacturing jobs and prevent unnecessary inflation at the grocery store”.
+
+“However well intended, the success of the President’s America First Trade Policy, must recognise the US companies that are already doing it the right way but depend on imports for specific ingredients and inputs that cannot be sourced domestically. Reciprocal tariffs that do not reflect ingredient and input availability concerns will inevitably raise costs, limit consumer access to affordable products and unintentionally harm iconic American manufacturers.”
+
+## “Our customers are apprehensive” – US food retail and wholesale association FMI
+
+In a statement issued within 90 minutes of Trump’s announcement, FMI president and CEO Leslie Sarasin said the association “appreciates and supports the Trump administration’s desire to protect American jobs, boost our manufacturing sector and lower grocery prices – goals we are committed to working with President Trump to achieve”.
+
+However, Sarasin expressed concerns the tariffs could push up prices and weigh on consumer confidence.
+
+“While we have witnessed several positive steps that have reduced unnecessary regulatory burdens on our industry, we are concerned that today’s tariff announcement could bring rising prices, a squeeze on household budgets and reduced competitiveness for American companies relative to international competitors,” Sarasin said. “The uncertainty and inflationary pressures created by reciprocal tariffs are a major worry for American consumers and our food industry member companies that operate on slim 1.6% retail and 7.5% food manufacturing net margins. Our customers are apprehensive.
+
+““Our food system is intricately linked with global markets − including products not grown in the United States like bananas or seasonal items − which helps keep prices down while providing American shoppers year-round access to safe, nutritious food.”
+
+## “For too long, America’s family farmers and ranchers have been mistreated” – National Cattlemen’s Beef Association
+
+On the White House website, the administration ran a press release entitled: *President Trump’s Bold Trade Action Draws Praise*. The statement carried a list of positive responses to the US president’s announcement, including from Ethan Lane, the SVP of government affairs at the National Cattlemen’s Beef Association.
+
+“For too long, America’s family farmers and ranchers have been mistreated by certain trading partners around the world. President Trump is taking action to address numerous trade barriers that prevent consumers overseas from enjoying high-quality, wholesome American beef,” Lane said.
+
+“NCBA will continue engaging with the White House to ensure fair treatment for America’s cattle producers around the world and optimise opportunities for exports abroad.”
+
+Negotiation and comprise was the key message coming out of Europe in the wake of the tariff announcement.
+
+## The 10% tariff “remains a challenge for the UK and for agriculture” – The National Farmers’ Union
+
+UK farm group The National Farmers’ Union pointed out the US was the country’s largest market for agri-food products outside the EU.
+
+The NFU also underlined how products that would’ve been shipped to the US could be “redirected to the UK, negatively impacting our market”.
+
+Tom Bradshaw, the NFU president, said: “While the UK has been hit by a lower baseline tariff compared to the EU, this remains a challenge for the UK and for agriculture, with the US being our second largest export market beyond the EU.
+
+“While this is a developing and concerning situation, we are working in genuine partnership with the government and sharing our expertise on this to ensure, if there is any market disruption in response to a change in the movement of goods and products between affected countries, we can respond swiftly.”
+
+## “Retaliatory trade measures will not benefit farmers in either the EU or the US” – EU farm lobby body Copa Cogeca
+
+Diplomatic efforts to resolve the tariff spat between the EU and the US rather than react with reciprocal taxes and potentially kick-off a trade war was the solution put forward by both Copa and Cogeca, the umbrella agriculture organisations representing farmers and cooperatives in the bloc’s member states.
+
+Cogeca president Lennart Nilsson said in a joint statement. “Retaliatory trade measures will not benefit farmers in either the EU or the US. Instead, they will limit our opportunities, raise prices, and weaken the resilience of agricultural businesses.
+
+“We call on both administrations to prioritise negotiations and explore all diplomatic avenues before resorting to measures that could have long-lasting consequences.”
+
+Copa president Massimiliano Giansanti said European farmers “are already facing mounting challenges, from rising production costs to climate-related pressures”.
+
+He added: “These new tariffs will add to further uncertainty and financial strain on our sector, affecting both producers and consumers. Ensuring our food security must be Europe’s compass in these difficult times, as our common national security starts there. We urge policymakers on both sides to seek dialogue and avoid a full-scale trade conflict.”
+
+## EU preparing counter-measures, von der Leyen says
+
+The European Commission president, Ursula von der Leyen, issued a strongly worded statement, saying she was “ready to support any efforts to make the global trading system fit for the realities of the global economy, but, at the same time said: “I also want to be clear: reaching for tariffs as your first and last tool will not fix it.”
+
+She added in a statement rolling off specific concerns: “The global economy will massively suffer; uncertainty will spiral and trigger the rise of further protectionism; the consequences will be dire for millions of people around the globe.”
+
+And the EU president suggested reactionary measures are in the pipeline.
+
+“We are already finalising a first package of countermeasures in response to tariffs on steel. And we are now preparing for further countermeasures, to protect our interests and our businesses if negotiations fail,” von der Leyen said.
+
+“We will also be watching closely what indirect effects these tariffs could have, because we cannot absorb global overcapacity nor will we accept dumping on our market.”",www.just-food.com,2025-04-09,15,"Quote, unquote: food industry reaction to Trump tariffs",article,0.06953981927,50,171,171.2949309
+https://www.just-food.com/pressreleases/,false,"Contains multiple press releases, not a single news article",Press Releases Archive,none,"Hiperbaric, the global leader in high-pressure processing (HPP) technology, announces the installation of its 400th HPP system worldwide. The milestone installation, a …
+
+-
+-
+Australian food processing technology manufacturer Flavourtech were honoured to host The Hon. Chris Minns MP, Premier of New South Wales, …
+
+-
+Anton Paar has launched its next-generation inline beverage analysers, Cobrix 5501, Cobrix 5601, Cobrix 7501, and Cobrix 7601. Features such …
+
+-
+Anton Paar’s Abbemat series of refractometers delivers highly accurate and efficient refractive index and Brix measurements, offering unparalleled support for …
+
+-
+ISO, a Miami-based beverage company, recently announced the launch of their innovative line of cold-pressed electrolyte beverages. Developed at the …
+
+
+-
+This workshop is aimed at those who are looking to find a solution to their viscosity measurement or customers who …
+
+-
+Join us for a FREE expert session on advanced materials characterisation in food development with Anton Paar and Brabender solutions …
+
+-
+Anton Paar introduces SAXSpoint 500 and SAXSpoint 700, state-of-the-art laboratory beamlines offering unparalleled capabilities in SAXS/WAXS/GISAXS/USAXS/RheoSAXS analysis. Designed to meet …
+
+-
+Australian technology manufacturer Flavourtech is proud to provide university students the opportunity to gain practical work experience through their Work …
+
+-
+Lyza 3000 is the latest addition to Anton Paar’s industry-transforming Lyza series, offering a budget-friendly yet advanced FTIR spectrometer for …
+
+-
+Anton Paar announces the launch of Litesizer DIF 500, a laser diffraction particle size analyser designed to deliver accurate particle …
+
+-
+In 2025, the food and beverage industry will focus on enhancing food safety, sustainability, and consumer satisfaction. High-Pressure Processing (HPP), …
+
+-
+Anton Paar is proud to announce the new Litesizer DLS, a groundbreaking dynamic light scattering (DLS) instrument that sets new …
+
+-
+Just Made, a leading producer of cold-pressed juices, shots and smoothie bowls, announced the installation of a Hiperbaric 300 high-pressure …
+
+-
+Hiperbaric, the global leader in high-pressure processing (HPP) technology, announces the official opening of its new pilot plant facility, HPP …",www.just-food.com,2025-04-01,23,Press Releases Archive - Just Food,website,0.04085755364,18,179,171.2949309
+https://www.just-food.com/features/the-vegetarian-butcher-becomes-latest-move-in-plant-based-meat-consolidation/,true,Reports on a specific business event (Unilever's sale of The Vegetarian Butcher) with news-style reporting,The Vegetarian Butcher becomes latest move in plant-based meat consolidation,Proponents of plant-based meat have cheered the sale to JBS but trading conditions in the sector remain challenging.,"Unilever’s sale of The Vegetarian Butcher caught the eye for a number of reasons, with those doing business in the plant-based meat market largely positive about the deal.
+
+The transaction, however, has sparked questions about how JBS, the meat giant that’s the new owner of The Vegetarian Butcher, will look to grow the brand’s sales, especially in a market where the going has proved a lot tougher than some in the sector were suggesting a few years ago.
+
+But, first, to Unilever’s rationale, with the FMCG giant receiving some criticism among the plant-based industry’s proponents.
+
+That Unilever has offloaded the Dutch-based business is little surprise. It was only in November that UK broadcaster *Sky News* said Unilever had hired bankers to work on selling the assets. Bought seven years ago, Unilever, which under previous CEO Hein Schumacher had been looking to dispose of assets in food, clearly didn’t see a future for The Vegetarian Butcher in its slimmed-down portfolio in the sector.
+
+Last month, Unilever announced the surprise departure of Schumacher (after just 18 months in the role) and the promotion of CFO Fernando Fernandez to the top job. A desire to speed up the implementation of the changes Schumacher had put in place appeared to be central to the decision.
+
+And a thirst to accelerate the trimming of Unilever’s food portfolio seems important to Fernandez, who, speaking to analysts earlier this month, said that process has “not really been happening that quickly”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataUnilever was still “committed” to grow its position in food, Fernandez said, but he underlined the company had identified around €1bn ($1.1bn) tied up in “non-core” food brands.
+
+While we’ll never know how much JBS paid for The Vegetarian Butcher, we do know it was one of those businesses Unilever no longer deemed “core” to its efforts in food.
+
+Unilever’s decision has been questioned in some quarters. “Kodak missed the digital [camera]. Nokia missed the smartphone. Today Unilever might be missing the plant-based revolution,” Abhishek Sinha, the founder and CEO of Indian plant-based meat business GoodDot Enterprises, posted on LinkedIn this week.
+
+“Unilever’s plan to offload of The Vegetarian Butcher – formerly its crown jewel sustainability brand – is reminiscent of an all-too-familiar tale: a heritage giant leaving too early from innovation. Even with a robust brand, QSR partnerships, and an increasing global demand for alternative proteins, Unilever never really supported TVB in strategic markets such as India, the US or China.”
+
+Given the internal push at Unilever to scale back and focus its efforts on fewer assets and the external conditions facing plant-based meat brands across a number of key markets in recent quarters, Unilever’s decision is understandable.
+
+Amid pressure on sales – sparked by mainstream consumer concerns about taste and price – the plant-based meat category has endured a tumultuous period, marked by consolidation and by companies going out of business.
+
+That The Vegetarian Butcher has found a new owner has been welcomed by executives in the sector.
+
+“Far from this being a step back for plant-based, I see this consolidation as a step forward and opportunity for Vivera to couple two powerhouses of R&D,” James Bryce, the MD of UK food-and-beverage ingredient supplier Daymer Ingredients, said.
+
+Elysabeth Alfano, the CEO and co-founder of US fund VegTech Invest said the deal, which remains subject to the usual closing conditions, “brings together two influential players in the diversified protein space – combining heritage, scale, and innovation”.
+
+“This consolidation signals the accelerating transformation of food systems – where purpose-driven companies are building the next generation of protein to reduce reliance on industrial animal agriculture,” she said.
+
+On the other hand, the reaction to the deal was peppered with concerns about the motivations of JBS, one of the world’s largest meat processors. There were posts online that wondered whether the company, through its ownership of Vivera and soon The Vegetarian Butcher, is looking to control the market for plant-based alternatives. JBS would counter that it is looking to become a supplier of different protein formats as consumer tastes evolve.
+
+“We have strengths that will complement each other big time but, foremost, we have a shared ambition to give the plant-based meat movement the positive impulse that the world for our grandchildren deserves,” Vivera CEO Willem van Weede said.
+
+Together, the two companies could benefit from supply-chain and production synergies, which could, in turn, help on being more competitive on costs, which is critical to narrowing the price gap with conventional meat.
+
+And, while the data has suggested the markets for plant-based meat in the US and the UK particularly have struggled in recent quarters, trading conditions in some countries in Europe have been relatively more favourable.
+
+Robert Lawson, managing partner at UK-based consultancy Food Strategy Associates, says the team at JBS/Vivera will face some tricky decisions selecting which brand to focus on in markets like Netherlands and the UK where both are present in major multiples.
+
+“Expect Vivera to bring The Vegetarian Butcher production in-house and to strip out costs to restore profitability to the business. What they do with the brand is more difficult to predict as it has some positives, albeit Unilever can hardly claim to have done their strongest brand marketing here,” Lawson tells *Just Food*.
+
+“There would have been few takers for The Vegetarian Butcher – a rather confused brand; what is an art deco woman wielding a machete got to do with plant-based healthier diets? – with thin geographic coverage outside of the Netherlands, a significant and vulnerable foodservice contract with Burger King and eye-watering losses.
+
+“But for Vivera, possibly the only business that could make sense of this acquisition without starry-eyed optimism about the future of plant-based meat alternatives, this represented an opportunity to claim leadership in the important Dutch market and to strengthen weak positions in the UK and other European markets.”
+
+He adds: “The combination of Vivera and Vegetarian Butcher is not an end-game consolidation. Further consolidation will happen and weaker brands will continue to go out of business – leaving room for stronger businesses to capture scale. Plant-based now needs to emerge with more professional marketing and sales, better NPD and efficient supply chains.”",www.just-food.com,2025-03-26,29,The Vegetarian Butcher latest move in alt-meat consolidation,article,0.05948105907,41,182,171.2949309
+https://www.just-food.com/news/msi-express-new-owner/,true,Reports on a specific corporate action (acquisition) in a news-style format,Food co-manufacturer MSI Express gets new owner,"MSI Express, a US-based food and beverage co-manufacturer, has been acquired by Nonantum Capital Partners from HCI Equity Partners.","MSI Express, a US-based food and beverage co-manufacturer, has been acquired by Nonantum Capital Partners from HCI Equity Partners (HCI).
+
+The financial details of the deal has not been disclosed.
+
+In a statement, HCI described MSI Express as “one of the largest food co-manufacturers” in the US, offering contract manufacturing and packaging services to “leading” food and beverage brands.
+
+Nonantum managing partner Jon Biotti, in a separate statement, said MSI Express is “laser-focused on engineering expertise and client service”, while offering a “deep knowledge of the food and beverage sector”.
+
+With a “strong track record”, the company has a “bright future” Biotti added. *Just Food* has approached Nonantum for further comment.
+
+Headquartered in Portage in Indiana, MSI Express operates 15 locations across six US states.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataMSI Express provides a range of services, including dry foods blending and packaging, as well as liquid packaging and bottle filling.
+
+It also packages dry pet food and produces vitamins and supplements.
+
+The company was formed through the merger of Express Packaging, established in 1988, and Manufacturing Solutions International, founded in 2008.
+
+MSI co-founder and CEO Charles Weinberg said: “We are proud to have grown our business by strategically partnering with the nation’s leading brands, and we are excited to have the Nonantum team’s support in scaling our business as we continue to grow alongside our customers.”
+
+In 2020, MSI Express acquired Power Packaging, adding four production facilities across Illinois, Wisconsin, and Texas.
+
+The acquisition introduced aseptic beverage filling, stick packaging and filling for jars, cans and bag-in-box containers.
+
+It also expanded the group into new food categories such as powdered beverages, soups and baking mixes.
+
+The following year, MSI Express acquired PacMoore’s contract manufacturing operations in Hammond, Indiana, further enhancing its capacity and operational capabilities to meet growing customer demand.",www.just-food.com,2025-03-27,28,Food co-manufacturer MSI Express gets new owner,article,0.04571205638,27,154,171.2949309
+https://www.just-food.com/news/mondelez-warns-of-additional-headwind-from-trump-tariffs-threat/,true,Reports on a specific event (Mondelez's response to potential tariffs) in a news format.,Mondelez warns of additional “headwind” from Trump tariffs threat,"Mondelez International said President Trump’s threat to impose import tariffs on Mexico and Canada could create a ""headwind"" for the business.","US chocolate giant Mondelez International has told analysts that President Trump’s threat to impose import tariffs on Mexican and Canadian goods could create another “headwind” for the business.
+
+Speaking after releasing its 2024 results yesterday (4 February) the Cadbury and Oreo brands owner’s CFO Luca Zaramella talked about what he described as “the impact of the potentially significant new executive orders imposing 25% tariffs on US imports from Mexico and Canada”.
+
+He said: “This would create an additional headwind to the business, but given the fluid and rapidly changing nature of timing, it is difficult to provide a reliable estimate of impact for the full-year at this time.”
+
+President Trump has delayed introducing 25% import tariffs on goods imported from its northern and southern neighbours for a month after talks with Mexico and Canada’s leaders and their commitment to beefing up security at their borders with the US, but uncertainty remains.
+
+Mondelez CEO Dirk Van de Put said consumer confidence in the US has “improved slightly” following the US election, “despite continuing concern about the economic outlook” but he said later in the call that “the consumer in [the] US is still quite concerned [by] the economy, the political situation and, of course, inflation.”
+
+The Chicago-based business is also having to deal with cost inflation in its supply chain in respect to “unprecedented” cocoa prices.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataZaramella said: “The market continues to show signs of volatility and has reverted to elevated levels during much of the past three months. Despite a good main crop, several factors have contributed to this situation, including concerns about the mid-crop in the Ivory Coast, ongoing low liquidity and low industry coverage. This backdrop has created more pressure on our P&L for ’25 as it relates to the portion that was still unhedged or protected through flexible structures at the time we spoke to you back in the Q3 call.
+
+“Although we cannot predict specific timing, we continue to believe that the inverted nature of the market, combined with lower demand levels due to higher pricing and elasticity, will eventually bring cocoa to a more sustainable price level.”
+
+Van de Put told analysts: “We are confident that our chocolate playbook will enable us to successfully navigate unprecedented cocoa cost inflation.”
+
+Mondelez said it has continued to implement pricing actions to counteract supply chain inflation.
+
+Van de Put said: “We have to do significant line pricing, which we are implementing as we speak. If cocoa prices remain elevated where they are today, that might require more pricing in the second half of this year and in '26. But as I said, we think eventually, cocoa prices will start to come down.
+
+“There already has been some significant pricing around the world in chocolate and I'm happy to report that the elasticities have held up well.”
+
+Mondelez, linked with a takeover of US peer Hershey at the end of last year, reported Q4 net revenues of $9.60bn, up 3.1% year-on-year. Operating income was up by $418m but adjusted operating income dropped by $396, attributable to higher input cost inflation.
+
+For the full-year, net revenues of $36.44bn were up by 1.2% over the prior year while operating income was up by $843m and adjusted operating income up by $456m.
+
+Mondelez is expecting organic net revenue growth to be roughly 5% for 2025.
+
+Commenting on future unpredictability, Robert Moskow, an analyst with TD Cowen, said: “Management described the outlook for 2026 as highly bifurcated with outsized EPS growth if cocoa futures normalise lower from their record highs and modest growth EPS if futures remain elevated.
+
+“We agree that predicting the outcome for 2026 with any certainty is impossible, but this characterisation only makes it harder for a CPG investor who pays a premium for predictability to own the stock.”",www.just-food.com,2025-04-09,15,Mondelez warns of additional “headwind” from Trump tariffs threat,article,0.05214938216,34,172,171.2949309
+https://www.just-food.com/news/bonduelle-inks-licensing-deal-with-taylor-farms-in-sale-of-german-packaged-salads-unit/,true,Reports on a specific corporate action (sale of a business unit) with factual details.,Bonduelle inks licensing deal with Taylor Farms in sale of German packaged salads unit,Bonduelle has confirmed the sale of its packaged salads business in Germany as part of a transformation plan to return the group to profit.,"Bonduelle has confirmed the sale of its packaged salads business in Germany as part of plans to return the group to profit.
+
+The disposal of the assets to Taylor Farms was completed yesterday (31 March) for an undisclosed sum, the France-based fruit and veg group said in a statement.
+
+Taylor Farms is a North American producer of salads and fresh foods, with production facilities across the US, Canada, and Mexico. The family-owned business is based in Salinas, California.
+
+Bonduelle said today the sale of the packaged salads business in Germany “marks an important step towards improving the group’s operating profitability” under a programme put forward in October.
+
+Taylor Farms announced the acquisition as a deal it carried out with Foodiverse, the Spanish group in which it invested in 2023.
+
+In a statement, Taylor Farms said the companies had acquired two production plants that make ready-to-eat salads.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataA spokesperson for Bonduelle confirmed with *Just Food *that the sites are located in Straelen and Reutlingen, with each employing 130 production staff, along with another 40 in administration.
+
+Taylor Farms said Foodiverse would “within its European business operations manage all activities for the unified businesses”.
+
+The company added: “This strategic move allows Foodiverse, along with the partnership of Taylor Farms, to strengthen its position in the German market and boost innovation in the fresh and healthy food sector.”
+
+Bonduelle announced two prospective deals in August: one in Germany, now confirmed, and another, with salad maker Les Crudettes, a subsidiary of French food-and-beverage company LSDH Group, concerning the disposal of a clutch of assets in France.
+
+The Bonduelle spokesperson said the Saint Mihiel facility ended production on 28 February, while the deal with Les Crudettes is awaiting competition approval in France.
+
+After the transaction with Taylor Farms, Bonduelle said it will continue to market canned and frozen vegetables in Germany and has entered a licensing agreement with the buyer for packaged salads.
+
+It described the packaged salads business in Germany as “structurally loss-making” and represented sales of €60m ($64.8m).
+
+Bonduelle showed some progress in returning the group to profitability in the first half of its current fiscal year under the guidance of CEO Xavier Unkovic, who joined the business in June 2023.
+
+Net income from continuing operations climbed to €17.2m from €6.4m a year earlier, although on a consolidated basis Bonduelle delivered a loss of €5m versus a €4.5m profit in the corresponding period.
+
+Sales revenue in the half to 31 December dropped 1.5% in like-for-like terms to €1.12bn and was down 1.7% on a reported basis, the company revealed in March.
+
+Under its three-year Transform to Win project, Bonduelle is trying to “create the conditions for transition, then a rebound, and finally an acceleration of the company’s performance around an organisation aligned with shared objectives and ambitious strategic planning”, the company said in its full-year fiscal 2023/24 results announcement in October.
+
+Those results showed Bonduelle registered a net loss of €119.8m that year, compared to a profit of €14.5m in the previous 12 months.
+
+Operating income, however, climbed 14.3% to €75.3m.
+
+Group sales increased 2.7% on a like-for-like basis to €2.37bn but dropped 1.4% in reported terms due to the exchange-rate impact.
+
+Sales in Europe were up 2.9% like-for-like at €1.55bn. Elsewhere, sales rose 2.4% to €813.6m.",www.just-food.com,2025-04-03,21,Bonduelle inks licensing deal with Taylor Farms,article,0.05121160862,34,157,171.2949309
+https://www.just-food.com/news/muller-to-buy-biotiful-gut-health/,true,Reports on a specific corporate action (Müller acquiring Biotiful Gut Health) in a news-style format.,Müller to buy UK kefir business Biotiful Gut Health,Müller has struck a deal to acquire UK kefir products firm Biotiful Gut Health to expand into the “functional health” dairy business.,"Müller has struck a deal to acquire UK kefir products firm Biotiful Gut Health to expand into the “functional health” dairy business.
+
+The companies did not disclose the financial terms of the deal.
+
+Founded in 2012, Biotiful produces a range of kefir and other “natural gut health” products, Müller said.
+
+Natasha Bowes, Biotiful’s founder and CEO, will support the company in an advisory capacity “to ensure a smooth transition”, the German dairy giant added.
+
+On LinkedIn, Bowes wrote: “Letting go of your 13-year-old ‘baby’ that you have given all you had is a rather bittersweet moment… This relentlessly ambitious Biotiful teenager will now be in the most fertile ecosystem of Müller family, with its immense resources and burning desire to create the strongest possible natural health platform, to work alongside its traditionally fun and engaging brands. The opportunity to accelerate this now across categories and markets is a founder’s dream.
+
+In a separate statement, Müller, one of the largest dairy companies in the UK, said the acquisition will help the company “to serve more consumer needs across the category”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“As awareness of the benefits of natural gut health continue to accelerate, the acquisition allows Müller to realise its ambition to expand into the growing functional health yogurt and drinks segment”, the statement added.
+
+Müller Yogurts & Desserts CEO Richard Williams described Biotiful as “a business which fits really well within our existing portfolio of brands”.
+
+He added: “We are already growing and optimising our range of health and nutrition products and Biotiful Gut Health will really help us expand into new growth areas to meet changing consumer needs.”
+
+Müller’s operations in the UK and Ireland include Müller Yogurt & Desserts and Müller Milk & Ingredients, which markets products including fresh milk, powdered milk, cream and butter.
+
+In October, the UK Competition and Markets Authority (CMA) approved Müller’s acquisition of Yew Tree Dairy, a Lancashire-based family-owned dairy company.",www.just-food.com,2025-04-14,10,Müller to buy UK kefir business Biotiful Gut Health,article,0.04526246118,28,165,171.2949309
+https://www.just-food.com/vms_clients/flavourtech/,false,"This is a promotional page, not a news article.",Flavourtech,none,"
+                         By downloading this case study, you acknowledge that GlobalData may share your information with   and that your personal data will be used as described in their  
+                        
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+		Global Food Industry News | Market Research and Reports - Just Food 
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+				 
+			 © Verdict Media Limited 2025",www.just-food.com,2025-04-04,20,Flavourtech - Just Food,article,0.05083029567,7,142,171.2949309
+https://www.just-food.com/excellence-awards/excellence-awards-guide/,false,"This is a guide for an award, not a news article.",Excellence Awards Guide,none,"Download for details on how to submit, the benefits of taking part, our methodology and details of our award categories. Tick here to opt out of curated industry news, reports, and event updates. I consent to GlobalData UK Limited collecting my details provided via this form in accordance with the  
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+                 
+                    Visit our   for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.
+                                             
+		Global Food Industry News | Market Research and Reports - Just Food 
+				Powered by
+				 
+			 © Verdict Media Limited 2025",www.just-food.com,2025-03-27,28,Excellence Awards Guide - Just Food,article,0.03354418802,8,146,171.2949309
+https://www.just-food.com/news/greencore-agreement-to-acquire-bakkavor/,true,Reports on a specific corporate action (acquisition agreement) in a news-style format,Greencore on cusp of acquiring Bakkavor for £1.2bn,Greencore Group has reached a preliminary agreement to acquire Bakkavor Group in a cash and stock deal valued at £1.2bn ($1.55bn).  ,"Greencore is on the cusp of acquiring fellow private-label convenience business Bakkavor after putting in a new cash and share offer valued at £1.2bn ($1.55bn).
+
+Ireland-based Greencore said today (2 April) that Bakkavor’s board has indicated that “the key financial terms represent a value that it would be minded unanimously to recommend” the deal to its shareholders.
+
+London-listed Greencore revealed in March that it had made two takeover bids for UK-based Bakkavor but both had been turned down.
+
+The second of those valued the business at £1.14bn but Bakkavor, which is also listed in London, said the offer “significantly undervalued” the private-label supplier of ready meals and desserts to major UK supermarkets.
+
+In a stock-exchange filing today, Greencore said the latest bid “implies” a 200 pence per share valuation for Bakkavor, based on Greencore’s “undisturbed” closing share price on 13 March, the last day before the offer period commenced.
+
+That valuation includes a final dividend payment equating to the takeover offer of £1.2bn.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAt 200p a share, Greencore added the offer represents a 32.5% premium over Bakkavor’s closing share price on 13 March and a 39.8% premium to the company’s volume-weighted closing price of 143p in the three months to 13 March.
+
+Greencore said the acquisition, agreed in “principle” with Bakkavor, would create a “leading” UK convenience food business with a combined revenue of around £4bn. A deal would, however, still need clearance from competition regulators.
+
+Should the transaction be approved by Bakkavor’s shareholders, Greencore would own 56% of the combined group, while the target shareholders would hold 44%.
+
+It is proposed that Agust Gudmundsson and Lydur Gudmundsson, currently non-executive directors of Bakkavor, would join the board of the combined business.
+
+“The boards of Greencore and Bakkavor see compelling strategic, commercial and financial rationale for the possible offer and believe it provides a highly compelling value-creation opportunity for stakeholders in both Bakkavor and Greencore,” today’s filing read.
+
+It added: “There is potential for substantial synergies resulting from a combination of the two businesses, further enhancing growth, investment in innovation and the customer and consumer proposition, and value creation for Bakkavor and Greencore shareholders.”
+
+Fresh prepared food supplier Bakkavor also has operations in the US and China and generated £2.29bn in revenue in 2024. The company employs 17,200 people across 41 sites in the three markets.
+
+Dublin-based Greencore supplies chilled, frozen and ambient food from 16 factories in the UK. The company’s customers take in major UK grocers including Tesco, Sainsbury’s and Asda. In the group’s last full financial year, it took in £1.81bn in revenue.
+
+Greencore’s shares were down 0.2% at 178.20p as of 10:51am BST in London today, while Bakkavor’s shares were up 7.9% at 191.80p.",www.just-food.com,2025-04-02,22,Greencore reaches preliminary agreement to acquire Bakkavor,article,0.04843409866,32,170,171.2949309
+https://www.just-food.com/events/net-zero-in-tech-is-big-tech-doing-enough/,false,"The provided content is empty, so it cannot be classified as a news article.",Net Zero in Tech: Is Big Tech doing enough?,none,none,www.just-food.com,2025-04-09,15,Net Zero in Tech: Is Big Tech doing enough? - Just Food,article,0.02104434031,0,120,171.2949309
+https://www.just-food.com/news/chobani-third-us-production-facility/,true,Reports on a specific corporate action (Chobani's investment in a new facility) in a news-style format,Chobani invests $1.2bn in third US production facility,"Yogurt maker Chobani has invested $1.2bn in a new facility in New York state, marking its third manufacturing plant in the US. ","Yogurt and creamers maker Chobani has injected $1.2bn into a new production facility, marking its third manufacturing plant in the US.
+
+The new plant, set to cover 1.4 million square feet, will be situated in Rome, a city in Oneida County, New York.
+
+In a statement, Chobani said it “broke ground” on the site as of yesterday (22 April). *Just Food* has asked the group to confirm when it expects construction to be complete.
+
+The new facility will produce over one billion pounds of dairy products annually, the company said.
+
+It will also have capacity for up to 28 production lines capable of processing around 12 million pounds of milk per day.
+
+*Just Food* has asked Chobani to confirm which specific products will be produced at the Rome location.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe new facility will be situated roughly 70km north of South Edmeston, New York, where the business established its first plant in 2005.
+
+Founder and CEO Hamdi Ulukaya said: “New York is where Chobani’s journey began. It was the perfect spot to start Chobani 20 years ago, and it is the perfect place to continue our story.”
+
+More than 1,000 full-time jobs will be created at the new site.
+
+A separate statement from New York Governor Kathy Hochul’s office said the $1.2bn cash injection was “the largest natural food manufacturing investment in American history”.
+
+New York state’s economic development agency Empire State Development has committed up to $73m in performance-based Excelsior Jobs Program tax credits to Chobani to support the development.
+
+According to Hochul’s office, New York’s dairy industry, valued at $8bn, is the largest segment of the state’s agricultural sector.
+
+With roughly 3,000 dairy farms producing 16.1 billion pounds of milk annually, New York ranks as the fifth largest dairy state in the US.
+
+Chobani said it is “one of the largest buyers of raw milk in the state,” purchasing over a billion pounds of raw milk from New York farms each year.
+
+Once fully operational, the new plant is expected to increase this to an estimated six billion pounds a year.
+
+This investment follows Chobani’s announcement of a $500m expansion at its Twin Falls, Idaho facility, which will boost production by 50%.
+
+Described by Chobani as “the largest natural food production facility in the country,” the Twin Falls site produces yogurt, oat milk, and coffee creamers.",www.just-food.com,2025-04-23,1,Chobani to build third US production facility with $1.2bn investment ,article,0.04596225296,34,164,171.2949309
+https://www.just-food.com/news/chobani-twin-falls-500m-investment/,true,Reports on a specific corporate action (Chobani's investment) in a news-style format,Chobani to invest $500m in Twin Falls plant expansion ,US food and beverage company Chobani is investing $500m to expand its plant in the city of Twin Falls in Idaho.,"US food and beverage company Chobani is investing $500m to expand its plant in the city of Twin Falls in Idaho.
+
+The company, known for its Greek-style yogurt, said the Twin Falls facility expansion would “strengthen Idaho’s dairy industry” by adding over 500,000 sq ft of space and boosting production capacity by 50%.
+
+Described by Chobani as “the largest natural food production facility in the country”, the Twin Falls site manufactures Chobani yogurt, oat milk, and coffee creamers.
+
+While Chobani has not provided a timeline for completion, the City of Twin Falls government, in a separate announcement, said construction will begin “immediately,” with operations expected to start in early 2026.
+
+A Chobani spokesperson confirmed to *Just Food* the 160 jobs created through the investment will be full-time roles. Once the project is completed, the site will employ over 1,300 full- and part-time staff, the spokesperson added.
+
+The facility will supply products to customers in the US and Mexico.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataChobani operates two production facilities in the US, one in Twin Falls and the other in South Edmeston in New York.
+
+The company also owns a production facility in Muskegon in Michigan, which is dedicated to producing its La Colombe coffee products.
+
+Chobani acquired La Colombe in 2023 for $900m.
+
+When asked about Chobani’s annual net sales and net income, the spokesperson added: “As a private company, we do not disclose this information.”",www.just-food.com,2025-03-26,29,Chobani to invest $500m in Twin Falls plant expansion ,article,0.05669831361,27,163,171.2949309
+https://www.just-food.com/interviews/trump-tariffs-world-trade-fragmenting-into-blocks/,true,Reports on a specific event (impact of Trump tariffs on world trade) with expert analysis and quotes.,Trump tariffs: World trade “fragmenting into blocks”,"The chief science officer at supply chain insights firm Altana expects more complexity, more regulation and a reordering of trade.","Catalysed by the sweeping tariffs agenda being implemented by President Donald Trump’s administration in the US, the era of “easy global free trade” is being replaced by a more multipolar world, according to the chief science officer of supply chain insights company Altana.
+
+Speaking to *Just Food* sister site *Investment Monitor*, Peter Swartz describes the upheaval being wrought by the proposed tariffs as “a very intense moment of deglobalisation”.
+
+He adds: “But it’s important to bear in mind that this has been going on for more than a decade at this point. What I mean by that is we see this as being an inevitable product of the geopolitical stresses on the global system.
+
+By way of example, Swartz notes ongoing tensions between the US and China, a shift toward greater supply chain regulation in Europe and a more general change in the global trade system to one with more parties at play.
+
+Altana’s insights are notable for its value chain management platform being built on what Swartz describes as “the largest underlying map of the global supply chain”, but he and the company’s other co-founders “started the company in 2018 with the expectation that globalisation wouldn’t last”.
+
+“Let’s not overly romanticise the previous era,” Swartz says. “You had tonnes of forced labour and slave labour – millions of people, sadly, forced into that situation – huge environmental impact with things like deforestation. You had lots of just inequity. You had deindustrialisation in much of the West. There are things that were not good about the previous globalisation, and where we think it’s going is you will see that more multipolar world. You’ll see that world in which, fundamentally, the world is fragmenting into blocks.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“I can’t tell you which specific blocks – what those blocks will look like. Your readers can read the news as well as I can. But what I can tell you is that it will not look like the previous era of easy global free trade across the entire planet, and what it will instead look like is more complexity, more regulation, and, really, a reordering, and there’s the opportunity to thrive in that.”
+
+Swartz’s outlook aligns closely with assertions in a number of recently published reports from *Investment Monitor’s* parent company GlobalData. Its *Demographic Trends Impacting Supply Chains* report contends that “the era of easy, frictionless supply chains is over”, with the global supply chains organised to optimise profit and speed for over two decades having been “flipped upside-down by the Covid-19 pandemic” and continued disruption since then necessitating that supply chains be regionalised, among other strategic moves.
+
+The *Tariffs and Trade Wars Executive Briefing (First Edition)* states that Trump’s tariffs will “further disrupt global supply chains” but that a silver lining may be “the potential strengthening of regional and inter-regional trade ties outside the US.”
+
+And, in relation to the escalating US-China trade war, GlobalData’s *China Tech* report says: “For some time, China has sought to expand its influence across developing markets, financing infrastructure projects and making recipient countries dependent on its technologies. This trend will likely continue, with further fragmentation of global supply chains and even the creation of separate technospheres with competing standards.”
+
+## Understanding supply chain changes
+
+In a separate recent interview with *Investment Monitor*, Abe Eshkenazi, CEO of the Association for Supply Chain Management, said of the ongoing disruption for supply chains: “Prior to the pandemic, unfortunately, we were living on a razor’s edge. We had some latent issues within supply chains that really were uncovered or exposed through the supply chain, specifically visibility, traceability and transparency.
+
+“The first is the visibility, and that’s the one that probably caused the most concern. The majority of our companies, or the supply chain organisations, did not have visibility beyond tier one, where most of the disruption occurred was in tier two and tier three. So, over the past three to four years, we’ve worked really hard to identify who and what is in our supply chain. Today, I’m not sure there’s a supply chain professional that can walk into the C-suite and say: ‘I don’t know who or what is in my supply chain.’
+
+“That’s the good news. The not-so-good news is that we now know who and what is in our supply chains, and we’re finding out that we’re not as resilient, we’re not as sustainable and we’re not maybe as ethical as we believe we should be.”
+
+While Eshkenazi and Swartz share the opinion that the impact of tariffs – or other supply chain disruptions – varies by industry, both are also clear that visibility into the different tiers of supply chains is critical for businesses across sectors.
+
+Of Altana’s view on the impact of tariffs specifically, Swartz says: “This understanding of the multiple tiers is so key to both understand the costs and then understand what adjustments need to be done. And because the policy affects the different industries in very different ways, their specific needs change, but the broader need of that visibility and action and then proof for the purposes of imports, for construction, for tariffs, for resiliency – that remains.”
+
+In addition to its core platform, insights drawn from Altana’s application of artificial intelligence (AI) to its supply chain data have been used to develop a Tariff Scenario Planner, which is aimed at allowing businesses to quantify the likely financial impact of tariffs being imposed and find potential alternative supply sources. Like its main platform, the planner is intended to help businesses follow a process for adapting to supply chain disruption.
+
+“We talk about it in terms of: ‘see, focus and act’,” explains Swartz. “The first thing to do is understand what’s actually happening. The reality is that many companies out there don’t understand the multiple tiers of their supply chain, and even their internal data is quite siloed and not unified. So, the first thing is to actually be able to unify internal data and then bind it to a multi-tier understanding of what’s occurring, by which I mean everything from the extraction of the raw materials to the distribution of the final goods – everything that’s going to be needed to understand resiliency, to understand tariffs, to understand forced labour exposure, all of these things that are increasingly needed …
+
+“Secondly, you need to focus on what’s important. For tariffs, that looks like understanding the impact by product line, understanding what free-trade agreements apply to which goods, what is going to be the rate, understanding both the existing tariffs and different scenarios, what’s going to apply, because you need to plan for the short term, the medium term and the long term …
+
+“And then action, which is like collaborating. You’ve now constructed this multi-tier understanding as the corporation. You understand everything from the extraction of raw materials through distribution, a lot of which may be important for export controls, say, in electronics. But then you can actually collaborate with your partners. You can reach out to tiers, be like: ‘Hey, we need this document so that we can import it at this rate,’ or: ‘We need to understand more details about this facility because we’re concerned about its resiliency to the Ukraine conflict,’ or something like that.”
+
+## AI for supply chains
+
+For Swartz, central to understanding and managing supply chains in this way now is AI. As alluded to earlier, the technology underpins Altana’s platform, but Swartz believes the impact of the technology will be more broadly profound – particularly at a time when supply chain challenges are becoming more complex.
+
+“It’s all about actually understanding what’s happening and then being able to act at scale,” he explains. “And AI really serves to do both in a way that just wasn’t possible. We’re at this tremendous moment of disruption, but it’s a moment of disruption in two different ways.
+
+“One is disruption from the end of the current era of globalisation. The second is the rise of modern AI systems that allow you to handle complexity at scale and actually understand your tens of thousands – or even hundreds of thousands for some companies – of suppliers and then the multi-tier impact. That just wasn’t feasible before – it now is. So, you’re really living at this moment where you really can take advantage and survive and thrive in this disruption.”
+
+Fundamentally, he says, AI can help companies “understand at the level of the full trade flows on the planet, and you can understand it down to the micro level of specific facilities trading.”
+
+At a time when global trade is becoming more complex, Swartz says AI can help companies see “the indirect effects, the second-order effects upstream and downstream, see the whole ecosystem adjust. For me, it blows my mind.”
+
+*Navigate the shifting tariff landscape with real-time data and market-leading analysis. Request a free demo for GlobalData’s Strategic Intelligence here.*",www.just-food.com,2025-04-23,1,Trump tariffs: World trade “fragmenting into blocks” - Just Food,article,0.06898995249,41,182,171.2949309
+https://www.just-food.com/news/danish-crown-divides-core-business/,true,Reports on a specific corporate action (Danish Crown restructuring) in a news-style format,Danish Crown divides “core business” into three ,Meat group Danish Crown has restructured its “core business” into three distinct units to “create a more efficient structure”.,"Meat group Danish Crown has restructured its “core business” into three distinct units to “create a more efficient structure”.
+
+The co-op has divided its Danish Crown Business Unit into Danish Crown Industry, Danish Crown Foods and Danish Crown UK.
+
+In a statement issued on Friday (4 April), the company said it was aiming to “ensure full focus on value creation and regain competitiveness in the pig market”.
+
+CEO Niels Duedahl, who took over the role in September from Jais Valeur, said: “We must ensure a sharp focus on value creation.”
+
+He added each of the three new units “must generate earnings that can be passed on to the owners”.
+
+The restructuring comes after Danish Crown conducted a “thorough analysis,” which determined that the 2021 merger of its Pork and Foods divisions was “not working as intended”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataDuedahl said: “Instead of continuing to spend resources on a complex integration, we choose to make a division.”
+
+The company said Danish Crown Industry will oversee the operation of pig slaughterhouses and sales to industrial customers.
+
+The unit will employ approximately 5,200 employees and generate a turnover of around DKr17bn ($2.5bn).
+
+Danish Crown Foods will look after the sales and production of fresh and processed products for retail and foodservice customers.
+
+Employing around 3,000 staff, this division has a turnover of around DKr13bn.
+
+Danish Crown UK will function as a standalone unit with approximately 1,000 employees and a turnover of DKr4bn.
+
+The company, which owns the Tulip brand, said the UK arm can “best be developed” with a “strong and local management” team dedicated to efficiently running local production sites and consistently serving customers across the region.
+
+Each of the three business units will operate under separate leadership and will be evaluated independently based on their own performance, Duedahl explained.
+
+During the transition period, Duedahl will serve as interim CEO for all three units, while the company searches for permanent managing directors.
+
+He believes the new structure will give each business unit a “much sharper focus, stronger management power and clarity on where and how they can and should create profit”.
+
+Despite the internal split, the company confirmed that for accounting and external communication purposes, the divisions will continue to be referred to collectively as Danish Crown.
+
+The Danish Crown Group now comprises eight business units: Danish Crown Industry, Danish Crown Foods, Danish Crown Beef, Danish Crown UK, DAT-Schaub, ESS-FOOD, KLS, and Sokolow.
+
+In February, the group announced it would cease operations at its processed meat factory in Pinghu, China.
+
+Located near Shanghai and opened in 2019, the site was put up for sale in January.",www.just-food.com,2025-04-07,17,Danish Crown divides “core business” into three ,article,0.04881799356,33,157,171.2949309
+https://www.just-food.com/news/lantmannen-increases-simsufoods-stake/,true,Reports on a specific corporate action (Lantmännen increasing stake) in a news-style format,Lantmännen increases stake in SimSuFoodS ,Swedish agri-food group Lantmännen has increased its stake in local company SimSuFoodS to a majority shareholding.,"Swedish agri-food group Lantmännen has increased its stake in local company SimSuFoodS to a majority shareholding.
+
+SimSuFoodS, founded in 2019, specialises in dry vegetable products. Lantmännen first invested in the company in 2021. It has now taken its position in SimSuFoodS to “just over 50%” from around 25%.
+
+According to Lars-Gunnar Edh, an executive vice president at Lantmännen, the move fits with the company’s “existing investments in plant-based ingredients and strengthening Sweden’s food supply”.
+
+Explaining the rationale for the increased investment, a Lantmännen spokesperson told *Just Food:* “Growth in dry vegetable products continues to be strong, both in Sweden and the rest of Europe and we see an opportunity to grow and broaden the business together in the coming years.”
+
+In its statement, Lantmännen said SimSuFoodS aims to “simplify the value chain” from agricultural raw materials to finished products.
+
+The company’s products are combined with water, cooking oil and spices to prepare dishes such as steaks, strips, and falafel.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataSimSuFoodS products are primarily aimed at commercial kitchens and the public sector, offering “long” shelf life and space efficiency. It also sells products consumers, with a pack for hikers and a “crisis box” available online.
+
+The Lantmännen spokesperson added: “Increased attention to national food preparedness and growing demand for both emergency rationing meals and aid shipments of food are all factoring into the decision to continue to invest in SimSuFoodS.”
+
+The company operates its headquarters and production facility at a Lantmännen site in Kimstad, near Norrköping.
+
+The remaining shares in SimSuFoodS are held by the company’s two founders, Andreas Gundberg and Niklas Hellsing.
+
+While SimSuFoodS’ financial performance were not disclosed, Lantmännen is focused on its potential.
+
+“As it is a start-up, we are more inclined to look at the potential and the promising future ahead,” the spokesperson said.
+
+Addressing the possibility of acquiring full ownership, the Lantmännen spokesperson added: “As of now, our joint focus is on the company’s exciting growth journey, rather than the shares.”
+
+In February, Lantmännen’s meat and charcuterie division, Scan Sverige, entered an agreement to purchase Swedish counterpart Lindvalls Chark, aiming to “broaden its business portfolio”.",www.just-food.com,2025-04-22,2,Lantmännen increases stake in SimSuFoodS ,article,0.0469475409,27,156,171.2949309
+https://www.just-food.com/news/itc-deal-24-mantra-owner/,true,Reports on a specific corporate action (acquisition) with news-style reporting,ITC seals deal to buy organic packaged foods brand 24 Mantra owner,"Indian conglomerate ITC has struck a deal to acquire Sresta Natural Bioproducts, the owner of the 24 Mantra Organic brand.","Indian conglomerate ITC has struck a deal to acquire Sresta Natural Bioproducts, the owner of the 24 Mantra Organic brand, for Rs4.73bn ($55.2m).
+
+In a stock-exchange filing published, ITC said it expects the deal to be finalised in the first quarter of its 2025/26 financial year, a three-month period that ends in June.
+
+Under the terms of the deal, ITC will pay Rs4bn upfront to Sresta Natural when the transaction closes on a “cash-free, debt-free basis”.
+
+An additional “founders consideration” of up to Rs725m is payable over the next two years, contingent on undisclosed “pre-agreed performance criteria”, ITC said.
+
+Hemant Malik, an ITC director, said: “24 Mantra Organic has built a robust backend and sourcing network which is core to its trusted organic products portfolio.”
+
+He added: “We are confident that 24 Mantra Organic will fortify ITC’s presence and market standing in the high growth organic products space, in both Indian and overseas markets.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataSet up in 2004, Sresta Natural Bioproducts has a product range that includes more than 100 organic items across categories such as grocery staples, spices, condiments, edible oils, and beverages, ITC said.
+
+Sresta Natural reported a consolidated turnover of Rs3.06bn for its 2023/24 financial year.
+
+Approximately 50% of its revenue was generated from international markets, mainly the US, the filing said.
+
+The company’s sourcing base includes approximately 27,500 farmers cultivating around 140,000 acres of organic farmland across ten Indian states.
+
+Rajashekar Reddy Seelam, the founder and managing director of Sresta Natural, will remain “associated” with the business for two years to support the transition following the acquisition.
+
+Seelam said: “After 21 years of partnering with Indian farmers to create trusted organic products, we are excited that ITC will be driving the next phase of growth for 24 Mantra Organic.
+
+“We are confident that ITC’s strengths in product development expertise and distribution strength across channels will help in taking 24 Mantra Organic to millions of homes for many generations to come, improve livelihoods of large number of farmers across the country and carry forward our legacy of ecological stewardship.”
+
+The Indian organic food market, including domestic and export segments, is estimated to be worth Rs100bn, the conglomerate said.
+
+ITC said organic food was “an area of interest” to the company “given the strong synergistic linkages” with its existing packaged foods business and the sector’s “immense growth potential”.
+
+Furthermore, the deal is expected to enable ITC to utilise its “institutional strengths to drive synergies” in areas including NPD, sourcing and manufacturing.
+
+In February, ITC agreed to acquire fellow Indian business Prasuma to strengthen its presence in frozen, chilled and ready-to-cook foods.",www.just-food.com,2025-04-24,0,ITC seals deal to buy organic foods brand 24 Mantra owner,article,0.04806738768,34,169,171.2949309
+https://www.just-food.com/news/us-phase-out-food-dyes/,true,Reports on a specific real-world event (FDA announcement) with news-style reporting,US announces plans to phase-out petroleum-based food dyes,The US Food and Drug Administration has unveiled measures to phase out the use of petroleum-based food dyes by the end of next year.,"The US Food and Drug Administration has unveiled measures to phase out the use of petroleum-based food dyes by the end of next year.
+
+Under the plans, the FDA said it will start the process of removing its authorisation for two synthetic food colourings – Citrus Red No. 2 and Orange B – “within the coming months”.
+
+Six other synthetic dyes the agency allows to be used in food – FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1 and FD&C Blue No. 2 – will be removed from the food supply by the end of next year, it added.
+
+However, US NGO Center for Science in the Public Interest (CSPI) questioned the announcement, arguing “no rulemaking of any sort” was announced on that group of six dyes.
+
+US food-industry body Consumer Brands Association said the dyes are safe to be used.
+
+In its announcement, the FDA said it was “establishing a national standard and timeline for the food industry to transition from petrochemical-based dyes to natural alternatives”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataUS Health Secretary Robert F. Kennedy Jr, who has been pushing for food manufacturers operating in the country to ditch artificial dyes, said: “For too long, some food producers have been feeding Americans petroleum-based chemicals without their knowledge or consent.
+
+The FDA said it plans to approve four new natural colourants in the coming weeks and will expedite the review of others, including calcium phosphate, gardenia blue and butterfly pea flower extract.
+
+FDA Commissioner Marty Makary said the health agency “is asking food companies to substitute petrochemical dyes with natural ingredients for American children as they already do in Europe and Canada”.
+
+Last month, the US state of West Virginia banned the use of seven synthetic dyes in school lunches and food items.
+
+In January, the FDA announced its intent to ban the use of the Red 3 food colouring additive in food and drugs by 15 January 2027 and 18 January 2028, respectively. The agency said yesterday it will “request” food companies remove the ingredient more quickly.
+
+CSPI said there is no agreement between the US government and the food industry over removing the synthetic food dyes.
+
+Dr Peter Lurie, CSPI’s president, said: “It’s disappointing that Secretary Kennedy and Commissioner Makary would hold a press conference to announce the elimination of food dyes – only for reporters to learn that the only real regulatory moves here are to move to ban two rarely used dyes, Citrus Red 2 and Orange B, within the coming months.
+
+“They announced no rulemaking of any sort remove the remaining six numbered dyes. Instead, we are told that the administration has an unspecified understanding with some unspecified fraction of the food industry to eliminate dyes. History tells us that relying on voluntary food industry compliance has all-too-often proven to be a fool’s errand.”
+
+At the press conference announcing the move, Makary said the move to natural food dyes “will not increase food prices”.
+
+In a statement, CBA president and CEO Melissa Hockstad said: “The ingredients used in America’s food supply have been rigorously studied following an objective science and risk-based evaluation process and have been demonstrated to be safe.
+
+“Removing these safe ingredients does not change the consumer-packaged goods industry’s commitment to providing safe, affordable and convenient product choices to consumers.
+
+“A state patchwork of differing laws creates confusion for consumers, limits access to everyday goods, deters innovation and increases costs at the grocery store.”",www.just-food.com,2025-04-23,1,US announces plans to phase-out petroleum-based food dyes,article,0.05130794791,35,171,171.2949309
+https://www.just-food.com/features/what-does-a-trump-victory-mean-for-the-global-food-and-drinks-industry/,true,Reports on a specific real-world event (potential Trump victory) and its impact on the global food and drinks industry.,What does a Trump victory mean for the global food and drinks industry?,A victory for Donald Trump in the US presidential election will have ramifications for everyone on the planet.,"A victory for Donald Trump in the US presidential election is likely to have ramifications for everyone on the planet, given the country’s ability to shape global events and his stated America-first approach.
+
+The surprisingly large margin of Trump’s victory, and the corresponding wins for the Republican Party in both houses of Congress, will presumably embolden a leader who has never been shy in promoting radical policies to claim a mandate for economic policies that he believes will boost US industry.
+
+As far as global food and beverage manufacturers exporting to the US are concerned, the fear is potential tariffs and a US approach that might be categorised as protectionist.
+
+### Import tax hike?
+
+Trump, who also dislikes international trade deals and may seek to renegotiate those or pull the US out of them, has talked about hiking import taxes to protect, and give an advantage to, domestic providers.
+
+Last month, speaking to news agency *Bloomberg*, Trump said: “To me, the most beautiful word in the dictionary is ‘tariffs’. It’s my favourite word.”
+
+He proposed at least a 10% blanket tariff on all imports, with import taxes as high as 60% on goods from China.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData### Race to the bottom
+
+The question is, to what degree realpolitik will come into play?
+
+Many economists and market-watchers suggest such an approach, which could see a tit-for-tat reaction on US exports, is a race to the bottom and could actually result in higher prices for US consumers.
+
+One must assume that, as big and self-sufficient as the US is, American consumers will still want to have foreign food and drink as part of their diet, so then the question becomes one about how big the import tax burden becomes on non-domestic providers and whether they will try and pass on some of those costs to US consumers.
+
+The US is such a large market that it is unlikely increased tariffs will see large foreign exporters walk away, but small-and medium-size enterprises (SMEs) may think twice about targeting American consumers.
+
+### Fear and hope
+
+All this is conjecture, of course, and it should be remembered that following his election in 2016, the then President Trump did not implement all of the measures he had talked about in the run up to polling day.
+
+Sector analysts and industry bodies on the other side of the Atlantic, responding soon after Trump’s victory became apparent, seem to be fearing the worst, while hoping for the best.
+
+Clive Black, a director at UK investment company Shore Capital, said: “Whether the UK food sector is at the forefront of attention is doubtful over exports from, say, China, Brazil and India, maybe France too, but the waves from tariffs can lap in strange ways.
+
+“It feels less likely that a trade deal will emerge between the UK and the US with a Labour government in Westminster, food standards being a key sticking point, but British food businesses may be keeping an eye on how US-EU relations evolve and any backwashes around trade flows plus the UK government’s interactions with the EU versus the US.
+
+“The big impact may, however, for all of us, be how the Trump government impacts global trade, geopolitics, and so stability or otherwise that is clearly manifested in economic terms in currency movements, commodity and energy prices (remember the initial impact of the Ukraine War), and the movement of people. Things are likely to change, but how, well who knows?”
+
+### Other options on table?
+
+Cyrille Filott, global strategist for consumer foods, packaging and logistics at Rabobank in the Netherlands, said: “Trump will try and protect American workers and farmers from unfair trade, prioritising domestic production and ensuring national independence in essential goods and services.
+
+“This means support for farmers and potentially trade barriers for certain products. Exporters to the US should take note, however the shape and form of the trade barriers or tariffs is unclear. It could be a universal 10%-20% rate, but other options might be on the table as well. We believe there might be room to negotiate for some products or countries.
+
+“We are not aware of any countermeasures against the tariffs yet, but we are not ruling these out either.”
+
+Rod Addy, director general of UK trade body, the Provision Trade Federation, said: “There’s little doubt that a Trump victory spells greater volatility and uncertainty on the world stage and would likely trigger an increase in the cost of international trade. There are already indications that [UK Prime Minister] Keir Starmer may be tempted to forge even closer ties with the EU to offset this.
+
+“A Trump administration looks set to damage international progress on net zero and his tougher stance on NATO will weaken Europe’s position relative to Russia.
+
+“In short, expect more turbulent times ahead.”
+
+On the drinks front, Kevin Baker, head of global beer and cider research at GlobalData – the parent company of *Just Drinks *and *Just Food *– said: “Protectionism may see increased tariffs on imported beers, and the MAGA [make America great again] rhetoric may also see a resurgence in the popularity of ‘all American’ beers”.
+
+Pauline Bastidon, director of trade and economic affairs at the trade association SpiritsEurope, added: “Regardless of the outcome of the US presidential election, our mutual commitment to a tariff-free transatlantic spirits market remains essential, reflecting the unique interconnections and shared goals between our regions.
+
+“We look forward to working with the new US administration and the European Commission to advance a positive transatlantic agenda that benefits our industry on both sides of the Atlantic.”
+
+A spokesperson for the UK’s Scotch Whisky Association agreed that maintaining zero-trade tariffs was also vital for whiskies.
+
+“Scotch Whisky and US whiskey producers are united in our belief that zero-tariff trade between the US and UK is in the best interests of our countries, consumers and industries…
+
+“As Prime Minister Keir Starmer has said, the UK and US stand shoulder to shoulder and are partners in enterprise. To deepen this partnership, the US and UK administrations should agree to maintain the zero-tariff trade of whiskies across the Atlantic.”
+
+### Clear concerns
+
+And Miles Beale, chief executive of the UK’s Wine and Spirit Trade Association, said: “There are some clear concerns inherited from President Trump’s first term, such as increased tariffs on wine and spirit products, and the sector becoming collateral damage in non-industry related trade disputes once again.
+
+“On the other hand, there is the opportunity of a US-UK free trade agreement. What is certain is that the WSTA remains committed to working with officials, drinks trade associations, companies and other stakeholders on both sides of the Atlantic to advance the cause of the UK wine and spirit industry.”
+
+As far as the US domestic food and beverage sector is concerned, as our American correspondent Victor Martino wrote recently, we can expect to see a discontinuation of the Biden Administration’s plans to introduce a federal law on ‘price gouging’ by big food companies, with Trump suggesting his economic policies will bring prices down.
+
+### Fewer regulations
+
+He is also not a great believer in climate change so previous administration initiatives on agri-food sustainability are unlikely to be progressed.
+
+Trump argues regulations in this area are overly restrictive and detrimental to farmers’ livelihoods, particularly small- and medium-sized family farms.
+
+His focus is on increasing agricultural productivity and expanding economic opportunities without necessarily tying these goals to environmental sustainability.
+
+However, a push on consumer health is not out of the question. As Filott at Rabobank says: “If Robert F Kennedy Jr. gets a role in the administration, we might see a big push towards organic food and reduction in the use of non-biological farm inputs. RFK also is talking about a reduction in the use oil seeds and the consumption of ultra-processed foods.”
+
+Meanwhile, labour rights in the sector, linked to higher salaries and safer working conditions, are also unlikely to be high on the Trump agenda while tougher immigration policies could have direct implications for the agricultural sector and meatpackers.
+
+All in all, we will be living through interesting times.",www.just-food.com,2025-04-09,15,What does Trump victory mean for global food and drinks industry?,article,0.06598839723,52,171,171.2949309
+https://www.just-food.com/events/esg-in-tech-2025/,false,"The content is missing, so it cannot be classified as a news article.",ESG in Tech 2025,none,none,www.just-food.com,2025-04-09,15,ESG in Tech 2025 - Just Food,article,0.02091505357,0,120,171.2949309
+https://www.just-food.com/daily-newsletter/,false,"The content is a newsletter, not a single news article.",Newsletter Daily,none,| In Brief |,www.just-food.com,2025-04-23,1,Newsletter Daily - Just Food,article,0.02701483072,11,148,171.2949309
+https://www.just-food.com/news/trump-again-gives-canada-mexico-tariffs-reprieve/,true,Reports on a specific real-world event (tariff changes) with news-style reporting,"Trump again gives Canada, Mexico tariffs reprieve","President Trump has announced another change to his tariff measures, pausing the levies on certain goods entering the US from Canada and Mexico.","President Trump has announced another change to his tariff measures, pausing the levies on certain goods entering the US from Canada and Mexico.
+
+The US President has suspended tariffs on goods covered under the three countries’ USMCA trade deal.
+
+On Tuesday (7 March), Washington imposed its planned 25% tariff on imports from Canada and Mexico, lined up by Trump upon taking office, when he cited concerns over immigration and the imports of fentanyl into the US.
+
+Trump had already paused the plans once after talks with Canadian Prime Minister Justin Trudeau and Mexico President Claudia Sheinbaum, though he said the suspension would elapse on 4 March.
+
+The introduction of the US tariffs sparked retaliatory measures from Canada, which introduced an immediate 25% tariff on goods including peanut butter and alcohol and set out plans for another batch of products to be hit later. Sheinbaum responded by promising an announcement this weekend.
+
+However, yesterday, the White House announced “adjustments” to the US tariffs.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe Trump administration said the move was “in recognition of the structure of the automotive supply chain that strives to bring production into America”.
+
+However, the changes take in all products covered by the United States-Mexico-Canada Agreement, or USMCA, trade deal, including food and beverages.
+
+The suspension lasts until 2 April. In response, Canada “will not proceed” with the second tranche of tariffs it had lined up, Finance Minister Dominic LeBlanc said on X.
+
+Earlier in the day, Trump posted on Truth Social to say he had reached an agreement with Mexico to pause the US tariffs on USMCA-compliant goods from the country but made no mention of Canada.
+
+The statement from the White House confirmed the suspension covered USMCA products from north of the border.
+
+A 25% US tariff still applies on goods that do not meet rules-of-origin criteria in the USMCA deal.
+
+There are lower 10% tariffs on energy products from Canada – and on potash from Canada and Mexico – that fall outside USMCA.
+
+In response to Trump’s post on Truth Social, Sheinbaum said: “As mentioned by President Trump, Mexico will not be required to pay tariffs on all those products within the USMCA. This agreement is until April 2, when the United States will announce reciprocal tariffs for all countries.”
+
+An unnamed White House official was quoted by multiple media outlets as saying around 62% of imports from Canada and 50% from Mexico are not covered by the suspension.
+
+Tuesday also saw the US impose another 10% tariff on China. Beijing responded by announcing it would introduce “additional tariffs” on a selection of US imports, with tariffs of both 15% and 10% being applied.
+
+US goods subject to China’s 15% tariffs include fresh, chilled and preserved chicken products, wheat and corn.
+
+The 10% tariffs will be applied to soybeans, beef and pork goods and a long list of fish and seafood.
+
+Beijing’s tariffs on US goods are set to come into effect from 10 March, the country’s finance ministry said, although it noted that products leaving the US before that date and imported between 10 March and 12 April would not be subject to the levy.
+
+China was already facing a 10% levy from the US, which it had also retaliated against by bringing in tariffs of 10% or 15% on US agricultural machinery, coal and gas imports in February.",www.just-food.com,2025-04-09,15,"Trump again gives Canada, Mexico tariffs reprieve - Just Food",article,0.0527068079,39,175,171.2949309
+https://www.just-food.com/news/saputo-uk-job-cuts/,true,Reports on a specific real-world event (job cuts at a dairy plant) with news-style reporting,Saputo jobs at risk at UK dairy plant,"Saputo has proposed to cease production of ingredients for infant formula at the Davidstow Creamery, putting dozens of jobs at risk.","Dairy major Saputo said 60 jobs could go at a UK factory in the south-west of England as it ends production of ingredients for infant-formula products.
+
+The UK subsidiary of the Canada-headquartered dairy giant said the positions are at risk at its Davidstow Creamery in Cornwall, while another 20 jobs are on the line at other plants in the country.
+
+Saputo Dairy UK said in a statement provided to *Just Food* that it plans to discontinue manufacturing of demineralised whey (D90) and galacto-oligosaccharides (GOS) at the site in the village of Davidstow due to “demographic shifts and changes in demand for different whey formats”.
+
+The company will instead refocus operations on producing sweet whey powder.
+
+“Market conditions are such that we are having to take difficult, but decisive actions to simplify the business and introduce meaningful efficiencies to ensure we are best placed for the future,” Saputo said in the statement.
+
+Should the proposal move forward, approximately 80 redundancies are anticipated.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAsked where the remaining 20 positions would be cut, Saputo would only say “across the rest of the UK business”, declining to confirm to *Just Food* who the company supplies infant-formula ingredients to.
+
+Chedaar cheese is also made at the same site, the Davidstow and Cathedral City brand owner clarified.
+
+The dairy major said a decision was made in 2013 to focus on so-called “functional ingredients” such as sweet whey powder. “It is no longer in Saputo UK’s best economic interests to continue servicing the infant formula market,” the company said in the statement.
+
+Saputo assured that the proposal will have no impact on its supplying farmers or cheese production.
+
+The company will be “entering into a period of consultation” with affected employees and “will ensure that all employees who may be impacted by this proposal are well supported”.
+
+The proposed changes are anticipated to be “completed by the end of September 2025”, the dairy heavyweight added.
+
+In February, the Canada-based parent posted a sharp rise in third-quarter losses on the back of an impairment on its UK business.
+
+The company, which also has operations across North America and in Australia, booked a loss of C$518m ($362.6m) for the three months to the end of December. A year earlier, Saputo had run up a loss of C$124m.
+
+A “non-cash goodwill impairment charge” of C$674m linked to the group’s UK arm was central to the widening losses.
+
+Meanwhile, Saputo has been closing of plants of late, mostly in the US and the UK, but also in Australia.
+
+In January, Saputo announced plans to shutter a UK dairy facility in the north of England in the wake of another site closure in the south of the country.
+
+The UK arm said it has started discussions with staff at its plant in the village of Kirkby Malzeard, located in Harrogate in North Yorkshire, where the Wensleydale cheese brand is produced.
+
+In September last year, the company announced plans to shutter its King Island Dairy operation in Australia by mid-2025, impacting 58 employees.
+
+In June, Saputo gave further details on its plans to shut down six of its US plants, two of which had already ceased operations, located in Belmont, Wisconsin, and Big Stone, South Dakota.
+
+The other four were earmarked for closure sometime in the early part of this year – two in Wisconsin at Lancaster and Greenbay, and a pair of facilities in California located in Tulare and South Gate.
+
+In 2023, Saputo UK announced the shuttering of its factory in Frome, Somerset, also in south-west England, which ceased operations in May last year impacting more than 150 jobs.",www.just-food.com,2025-04-03,21,"Saputo to halt infant formula ingredient production, affecting 80 jobs",article,0.05085518286,39,173,171.2949309
+https://www.just-food.com/news/yoplait-sues-danone-over-alleged-imitation-of-skyr-products/,true,Reports on a specific real-world event (lawsuit) with news-style reporting,Yoplait sues Danone over alleged imitation of Skyr products,"Yoplait has filed a lawsuit in Ireland against Danone, alleging its fellow French dairy group has imitated one of its products.","Sodiaal-owned Yoplait has filed a lawsuit in Ireland against Danone, alleging its fellow French dairy group has imitated one of its products.
+
+Yoplait confirmed to *Just Food* it lodged the action at Ireland’s High Court on Friday (11 April).
+
+In a statement, Andrew Burke, the managing director of Yoplait Ireland, said: “I can confirm that Yoplait Ireland has issued proceedings in the High Court against Nutricia Ireland (Danone) in relation to the passing off of its Yoplait Skyr yoghurt range. We will leave it to the courts to resolve this matter.”
+
+The lawsuit mentions Danone’s namesake Skyr product.
+
+Danone said in a statement sent to *Just* *Food* it “notes the legal proceedings initiated by Yoplait in Ireland” but added: “As a matter of course, we do not comment on such ongoing proceedings.”
+
+Yoplait, which has been fully owned by French dairy giant Sodiaal since 2021, markets a range of Yoplait Skyr products in Ireland.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe dispute is not the first time the Danone and Yoplait brands have been involved in a trademark spat in Ireland.
+
+In 2010, Danone successfully overturned a 2007 court ruling in Ireland revoking its Essensis yoghurt trademark.
+
+Danone had launched legal proceedings against Glanbia, claiming the Irish dairy group’s use of the Yoplait Essence probiotic yoghurt brand infringed its trademark rights. At the time, Glanbia owned a local licence for Yoplait.
+
+However, a High Court ruling initially found in favour of Glanbia, concluding the Essensis trademark should be revoked because it had not been “put to genuine use” in the market.
+
+The decision was overturned in Ireland’s Supreme Court in May 2010. The court found Danone had established “sufficient” evidence about its use of the Essensis trademark and that the High Court should have concluded that its use was genuine.",www.just-food.com,2025-04-15,9,Yoplait sues Danone over alleged imitation of Skyr products,article,0.04470177704,24,158,171.2949309
+https://www.just-food.com/news/asian-street-food-brand-wow-bao-to-open-factory-in-north-carolina/,true,Reports on a specific corporate action (opening a factory) in a news-style format,US Asian street-food brand Wow Bao to open first factory,"Asian street-food brand Wow Bao will establish its first US company-operated manufacturing facility in Forest City, North Carolina.","Asian street-food brand Wow Bao will establish its first US company-operated manufacturing facility in Forest City, North Carolina.
+
+State Governor Josh Stein said Wow Bao will invest $6.5m in Rutherford County, which will create 88 jobs.
+
+To support the company’s expansion into North Carolina, a “performance-based grant of $180,000” has been awarded from the One North Carolina Fund, the a statement released by the governor’s office said.
+
+Wow Bao CFO Matt Fallon said: “With a world-class workforce and vibrant food and beverage industry, it became clear that Forest City and the State of North Carolina were the perfect home for this exciting phase of Wow Bao’s expansion.
+
+Fallon added the company looks forward to “begin cooking up America’s number one bao in Forest City and shipping it out to the rest of the country.”
+
+Founded in 2003 in Chicago, Wow Bao began as a single kiosk in Water Tower Place.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataSince 2017, the company has been owned by private-equity firm Valor Equity Partners.
+
+The brand now offers an Asian-inspired menu featuring bao (steamed buns), potstickers, and soup dumplings.
+
+Wow Bao has now expanded beyond storefronts into approximately 700 virtual restaurants across the US as well as more than 6,000 grocery stores, airports, universities, hotels, e-commerce sites, and hot-food vending machines.
+
+In October, Wow Bao announced it had secured listings at 1,200 Target stores in the US.",www.just-food.com,2025-04-16,8,Asian street-food brand Wow Bao to open first factory,article,0.04281235206,27,169,171.2949309
+https://www.just-food.com/features/eyeing-alternatives-meat-companies-with-stakes-in-meat-free-and-cell-based-meat/,true,Reports on a specific topic (meat alternatives) with factual information and details about company investments.,Eyeing alternatives – meat companies with stakes in meat-free and cell-based meat,Discover meat companies investing in meat-free and cell-based meat alternatives. Explore insights and trends in the food industry,"The rise of plant-based products and the arrival of cell-cultured options as meat alternatives are trends very much on the radar of the world’s largest meat companies.
+
+Here we look at what those businesses are doing to make sure they are not missing out on alternative protein solutions.
+
+## JBS
+
+The Brazil-based meat titan has had an up-and-down record in alternatives to conventional meat.
+
+In the spring of 2019, JBS, the world’s largest beef processor, unveiled a plant-based version of a burger for the first time.
+
+**JBS** launched the vegan product under one of its flagship Brazilian brands, Seara. The company said the Incrível Burger Seara Gourmet burger contained soy, beets, wheat, garlic and onion.
+
+In March 2020, JBS announced it would launch plant-based protein brand Ozo in the US via a new subsidiary, Planterra Foods. Burgers were among the products to be rolled out.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHowever, two-and-a-half years later, the company announced it was to close Planterra and “focus its efforts on its plant-based operations in Brazil and Europe, which continue to gain market share and expand their respective customer bases”.
+
+In Europe, JBS is present in plant-based meat through its ownership of Dutch business Vivera, which it acquired in 2021.
+
+In November of that year, JBS announced it taken a stake in Spain-based cultivated meat firm BioTech Foods.
+
+JBS announced in September 2023 that it had started construction work on an R&D site that will develop cell-based protein, marking its latest investment in the early-stage industry.
+
+In March 2025, the group announced it had struck a deal to buy The Vegetarian Butcher brand from Unilever, which had owned the Dutch plant-based business since 2018.
+
+## Tönnies Group
+
+Tönnies Group is one of the largest meat processors in Germany, offering pork, beef and convenience products.
+
+Set up in 1971, the family-owned company’s “core business” centres on the slaughter, butchering, processing and refining of pigs, sows and cattle. In 2022, the group’s turnover stood at €6.82bn, with its workforce at 15,200 worldwide.
+
+However, Tönnies has interests in meat alternatives, with its Zur Mühlen Gruppe subsidiary active in the sector.
+
+Zur Mühlen Gruppe, home to meat brands including Böklunder and Eberswalder, also markets meat-free products under brands including Vevia 4 You and a meat brand, Gutfried.
+
+In 2024, the company announced it had invested in Nosh, a Berlin-based ingredients firm.
+
+Nosh uses fermentation to make non-GMO fungi to use as an ingredient in meat analogues and alternative-seafood products. The company says the ingredient can also be used in bakery, dairy, confectionery and pet food.
+
+## Tyson Foods
+
+The US meat giant, one of the largest companies in the sector, has perhaps done more than any of its rivals to position itself in alternatives to its core product.
+
+**Tyson Foods** previously invested in US plant-based burger firm **Beyond Meat** and has backed two lab-based meat firms – **Memphis Meats** from the US and **Future Meat Technologies**.
+
+In May 2018, it co-led a US$2.2m seed investment round in the Israeli firm through its Tyson Ventures arm.
+
+It described the target of its investment as a “ground-breaking start-up developing affordable, non-GMO technology for cultured meat production”. Future Meat Technologies is a Jerusalem-based biotechnology company advancing a distributive manufacturing platform for cost-efficient, non-GMO production of meat directly from animal cells, without the need to raise or harvest animals.
+
+The investment built on its previously taking a minority stake in US-based Memphis Meats, again through its Tyson Ventures arm. Memphis Meats, based in the San Francisco Bay area and since renamed Upside Foods, said it planned to use the new funds to accelerate product development.
+
+In April 2019, it emerged Tyson had exited its investment in US firm Beyond Meat, ahead of the Beyond Burger maker’s IPO.
+
+In June that year, Tyson launched a brand – Raised & Rooted – in the US, under which plant-based products and so-called ‘blended’ food (containing meat and plant ingredients) were sold. By the autumn of 2020, the company rolled out the brand to Europe, targeting the foodservice market.
+
+In December 2020, Tyson announced it was making changes to the Raised & Rooted plant-based range it sells in the US – including pulling the hybrid burger on offer since the brand’s launch last year.
+
+Tyson started 2021 with the unveiling of plant-based breakfast patties under its Jimmy Dean brand, products it said would help meet demand for meat-free options at breakfast.
+
+In June of that year, the company continued its push into meat alternatives launched its first plant-based meat brand in Asia.
+
+## Marfrig
+
+Another Brazil-based meat major, **Marfrig**, announced in August 2019 plans to enter the plant-based category in an exclusive tie-up with **Archer Daniels Midland**.
+
+ADM produces the base raw materials while Marfrig manufactures and sells the end products.
+
+Marfrig‘s meat-free burgers – sold under the Revolution brand – launched in December 2019 and since then they have largely been targeted at the foodservice market where they are sold by the likes of fast-food giant Burger King and local chain Outback Steakhouse, which brands its meat-free offering the Aussie Plant Burger and sells it for around US$8.
+
+In November 2021, the Marfrig-ADM venture, PlantPlus Foods, announced a pair of acquisitions in the sector. The JV snapped up Sol Cuisine in Canada and Chicago-based Hilary’s for a joint consideration of US$140m.
+
+## BRF
+
+Another Brazil-based meat giant has invested in alternatives to the conventional industry.
+
+In the plant-based area, **BRF** markets products under its Sadia Veg & Tal brand, while the company has a contract with **Aleph Farms**, an Israel-based start-up focusing on cell-cultured meat.
+
+Their tie-up, announced in March 2021, will see the companies work together on developing cell-based meat for sale in Brazil. “BRF is ready and charged to play a leading role in this food revolution and be an active participant in one the greatest industry transformations of this generation,” Lorival Luz, the CEO of BRF, said at the time.
+
+In July 2021, BRF invested in Aleph Farms as part of a US$105m funding round. Its contribution was $2.5m.
+
+## Cargill
+
+US agri-food giant **Cargill** has also backed ‘clean’ meat company **Memphis Meats**.
+
+In August 2017, Cargill joined a wide group of investors including Microsoft founder Bill Gates and Virgin founder Richard Branson in a Series A fundraising round in the business, which has since been renamed Upside Foods.
+
+“Our goal is to provide a complete basket of goods to our customers. We will do this by growing our traditional protein business, entering into new proteins and investing in innovative alternatives,” Brian Sikes, group leader of Cargill’s protein business, said at the time.
+
+Cargill has continued to invest in conventional meat products but, alongside building that side of its business, has backed others offering alternatives. In May 2019, it was announced Cargill had also become an investor in **Aleph Farms**.
+
+In February 2020, Cargill announced it would launch its own meat-free patties and ground products aimed at the private-label and foodservice channels.
+
+## Smithfield Foods
+
+In August 2019, the US meat major, owned by China’s WH Group, launched its own meat-free range.
+
+**Smithfield Foods** rolled out meat alternatives in the form of breakfast patties, ‘meatballs’, burgers and starters, all marketed under the Pure Farmland brand.
+
+The line-up from Smithfield covered eight soy-based products made with natural ingredients and are dairy and gluten free. Pure Farmland products were set to hit the fresh, refrigerated sections of grocery retailers in the US in mid-September 2019.
+
+## Maple Leaf Foods
+
+Canada’s **Maple Leaf Foods** has also been busy in meat alternatives.
+
+In February 2017, it moved to acquire US plant-based protein manufacturer **Lightlife Foods** from private-equity firm Brynwood Partners for US$140m.
+
+Announcing the deal, Maple Leaf claimed the acquisition establishes it as a “leader” in the US plant-based protein category through the Lightlife brand, which offers refrigerated products such as plant-based hot dogs, breakfast foods and burgers.
+
+And it built on this in December 2017 when it entered an agreement to buy US-based **Field Roast Grain Meat Co.** for US$120m.
+
+Seattle-based Field Roast supplies grain-based meat and vegan cheese products to the North American market. Its range includes sausages, frankfurters, burgers and deli slices.
+
+In 2018, Maple Leaf created Greenleaf Foods, a new division to head the acquired Lightlife and Field Roast Grain Meat assets. In 2020, through Greenleaf, Maple Leaf invested in **Gathered Foods**, the US company behind the plant-based seafood brand Good Catch.
+
+However, by 2021, the company was warning about the level of sales seen in the wider category. In November that year, Maple Leaf announced a review of its plant-protein business after a third quarter of declining sales. Three months later, the group said it would “recalibrate” its investment in the division to “align with the market opportunity”.
+
+It added: “The [financial] results to date confirm that the very high category growth rates previously predicted by many industry experts are unlikely to be achieved given current customer feedback, experience, buy rates and household penetration.”
+
+In 2022, Maple Leaf emerged as an investor in **Evolved Foods**, a Canada-based outfit developing cell-cultivated meat.
+
+Previously trading as CaroMeats, Evolved Meats announced it had raised CAD2m (US$1.5m) in seed funding, with Big Idea Ventures, an alternative-protein venture fund and accelerator that has invested in pla",www.just-food.com,2025-03-25,30,Meat companies with stakes in meat-free and cell-based meat,article,0.1490074487,222,240,171.2949309
+https://www.just-food.com/contractors/data/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/pressreleases/400th-hpp-system-installation/,true,Reports on a specific event (Hiperbaric's 400th HPP system installation) in a press release format.,Hiperbaric Celebrates 400th HPP System Installation at Instinct Raw Pet Food,"Hiperbaric, the global leader in high-pressure processing (HPP) technology, announces the installation of its 400th HPP system worldwide. The milestone installation, a…","Hiperbaric, the global leader in high-pressure processing (HPP) technology, announces the** installation of its 400th HPP system** worldwide. The milestone installation, a Hiperbaric 525i model, was completed at Instinct’s new Nebraska facility, marking a significant achievement for both companies in their commitment to food safety and innovation.
+
+High-pressure processing is a natural, **cold pasteurisation technique** that uses **extreme water pressure** (up to 87,000psi) to eliminate harmful pathogens while preserving the nutritional integrity of raw ingredients. In pet food manufacturing, HPP technology plays a crucial role in ensuring the safety of raw diets without compromising their nutritional benefits or requiring artificial preservatives.
+
+The Hiperbaric 525i, **the world’s most productive HPP system**, features a 525l vessel capacity and innovative integrated configuration that minimises spatial footprint by installing intensifiers on a mezzanine above the unit. At Instinct’s facility, the system can process approximately **8,030lb per hour** with a high speed of **10.7 cycles per hour**. As the only manufacturer with completely independent intensifiers, Hiperbaric allows users to safely maintain and inspect intensifiers **without interrupting production** or requiring a full shutdown.
+
+“This 400th installation represents not just a milestone for Hiperbaric, but a testament to the growing adoption of HPP technology across the global food industry,” said **Rob Peregrina, USA Executive Director**. “Our partnership with Instinct exemplifies how innovative companies are leveraging HPP technology to deliver **superior products while prioritising safety and quality**.”
+
+**Instinct, a pioneer in raw pet food** since 2002, has been utilising HPP technology since 2010, demonstrating their early recognition of its benefits. “We were one of the first pet food companies to embrace HPP technology, understanding its crucial role in **ensuring food safety** while maintaining the nutritional integrity of raw ingredients,” said **Wes Oertli, Director of Capital Project Management** at Instinct. “Our decision to invest in Hiperbaric’s H525i system was driven by their commitment to post-sales service, stellar safety record, and advanced automation capabilities.”
+
+The installation at Instinct’s 150,000ft² Nebraska facility integrates seamlessly with their production lines, featuring a **turn-key HPP automation solution** with loading and unloading robots and material handling. This integration enables Instinct to streamline their manufacturing process, increasing productivity and traceability, while reducing injuries from repetitive movements.
+
+Hiperbaric’s achievement comes during a **period of significant growth**, with the company reporting **record-breaking revenue in 2024.** With a** 60% global market share and presence in** **over 50 countries**, Hiperbaric continues to lead the HPP industry through technological innovation and customer-focused solutions.
+
+For more information on HPP technology, please do not hesitate to contact us.",www.just-food.com,2025-04-11,13,Hiperbaric Celebrates 400th HPP System Installation at Instinct Raw Pet Food - Just Food,article,0.06007861502,13,156,171.2949309
+https://www.just-food.com/news/langfords-gets-new-investors/,true,Reports on a specific corporate action (acquisition) with factual details.,Welsh sausage supplier Langford’s sold to new investors ,"Langford’s, a Welsh meat-products manufacturer, has been acquired by Literacy Capital and industry veteran Mark Chantler.","Langford’s, a Welsh meat-products manufacturer, has been acquired by Literacy Capital and industry veteran Mark Chantler.
+
+While financial details of the transaction were not disclosed, the deal saw the publicly listed Literacy Capital and Chantler “invest 50:50” in Langford’s, the investment firm told *Just Food*.
+
+In a statement, Literacy Capital described Langford’s, which is focused on producing sausages, as a “trusted brand with deep heritage” in food manufacturing.
+
+Founded in 2003 by John Langford and Christine Gethin, the business will continue under the leadership of Christine’s son, Josh Gethin, as managing director.
+
+Literacy Capital added the investment “facilitates the retirement” of the founding duo.
+
+Richard Pindar, co-founder and CEO of Literacy Capital, said: “We have appraised several food manufacturing businesses over a reasonable period with Mark and are delighted that Langford’s is the first business to join the newly created Red Sky Food Group.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataLiteracy Capital invested in Langford’s through Red Sky Food Group, a vehicle the investor set up with Chandler to make acquisitions in the food industry.
+
+Chantler, the former CEO of dairy ingredients specialist Meadow Foods, will become executive chairman of Red Sky Food Group.
+
+According to Literacy Capital, Langford’s represents an “attractive platform investment” for the group, which will look for more acquisitions within the food manufacturing sector, with a focus on protein-based products.
+
+Langford’s operates from its factory premises in Welshpool, Powys, employing 40 staff members. It supplies the foodservice sector.
+
+For the financial year ending 31 October 2024, Langford’s reported turnover of £14.8m, up 1.8% from the previous year.
+
+Operating profit rose by 35.6% to £2.7m and net profit increased 30.6% to £2.1m.
+
+Announcing its results in March, Langford’s forecasted an increase in turnover for the financial year ending 31 October 2025.
+
+The company said at the time its “current premises have plenty of spare space for growth” as the “facility produces 500 sausages per minute using one production line and already has the machinery in place for a second line”.",www.just-food.com,2025-04-14,10,Welsh sausage supplier Langford’s sold to new investors,article,0.06001133074,31,168,171.2949309
+https://www.just-food.com/news/colruyt-coop-superunie-vasco-alliance/,true,Reports on a specific real-world event (formation of a buying alliance) with news-style reporting,"Colruyt, Coop Switzerland, Superunie form buying alliance Vasco ","Colruyt, Coop, and Superunie have established Vasco International Trading to negotiate purchases of “leading” multinational brands. ","European retailers Colruyt Group, Coop Switzerland and Superunie have established Vasco International Trading to negotiate purchases of “leading” multinational brands.
+
+Belgium-based Colruyt said in a joint statement that the “independent company aims to enhance the purchasing effectiveness of its shareholders to re-establish a level playing field to secure competitive terms and conditions from FMCG goods from international A-brand suppliers.”
+
+It added: “Vasco International Trading permits its shareholders to compete more effectively with internationally organised competitors, from which ultimately, shareholder’s customers will benefit.”
+
+Vasco International will serve as a central point of contact for “specific negotiations” with international suppliers, on pricing and contract terms.
+
+Colruyt’s chief purchasing officer, Geert Roels, acknowledged that on a global scale, the retailer is a “rather small player.”
+
+He said joining the alliance would help safeguard its “competitive position in Belgium” and provide “extra leverage” to uphold its “lowest prices” commitment to customers.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataNumerous European retailers have found themselves in conflict with consumer goods companies regarding pricing issues.
+
+For instance, in September, Denmark’s leading retailer, Salling Group, decided to pull certain products from the shelves that were supplied by the local dairy giant, Arla Foods, due to a disagreement over pricing strategies.
+
+Similarly, this February, the French retail powerhouse Le Groupement Mousquetaires criticised Mars for halting deliveries to its stores amidst a pricing dispute.
+
+On a more positive note, in June 2023, Colruyt and Mondelez International successfully reached a resolution concerning product pricing, following a period of contention between the two parties.
+
+Headquartered in Amsterdam, Vasco International will analyse markets, products, trends, and pricing to drive efficient negotiations and create “synergies” among its members.
+
+Superunie CEO Boudewijn van den Brand added: “With our participation in this new purchasing alliance, we have the opportunity to strengthen the competitive position of our members in the Dutch market by working closely with retailers who have a strong position in their home markets. Our ultimate goal is to offer consumers in the Netherlands better prices.”
+
+Superunie, based in Beesd, the Netherlands, operates as a coalition of over ten independent supermarket organisations.
+
+Andrea Kramer, who leads the marketing and purchasing business unit at Coop Group, emphasised that as a “smaller European player,” it was crucial for them to find partners with shared values, plans, and ambitions.
+
+Kramer further said that “we are confident that Vasco will be a significant asset in maintaining competitiveness in the market”.
+
+Vasco International will leverage data and market insights to support negotiations with suppliers.
+
+The operational framework will be finalised in the coming months, with supplier negotiations expected to begin in autumn 2025.
+
+Approached by *Just Food*, Colruyt confirmed that it “will also remain a member of Agecore” alliance, which was established in 2015. AgeCore also includes Conad in Italy, Coop in Switzerland, and Eroski in Spain as partners.
+
+Colruyt explained that Agecore provides services in return for an additional condition, which it refers to as “on top.”
+
+It said the term is designated “because it is separate and added on top of the already nationally negotiated terms”.",www.just-food.com,2025-04-01,23,"Colruyt, Coop Switzerland, Superunie form buying alliance Vasco ",article,0.05047619787,37,166,171.2949309
+https://www.just-food.com/news/nutriment-bulmer-pet-foods-acquisition/,true,Reports on a specific corporate action (acquisition) in a news-style format,The Nutriment Company makes Bulmer Pet Foods latest UK acquisition ,Sweden-based The Nutriment Company has continued its acquisition spree with the takeover of UK-based Bulmer Pet Foods. ,"The Nutriment Company has continued its acquisition spree with the takeover of UK-based Bulmer Pet Foods.
+
+The deal marks the Sweden-headquartered firm’s fifth acquisition in 2025.
+
+Financial details of the deal have not been disclosed.
+
+The owner of the Nutriment brand said the move is part of its strategy to “expand its portfolio to make raw feeding more accessible across the UK”.
+
+Bulmer Pet Foods, which specialises in providing natural raw food at an “affordable price”, will add a “diverse range” of raw nutrition options its portfolio, The Nutriment Company added.
+
+Anders Kristiansen, CEO of The Nutriment Company, said the deal “further strengthens our leading position in the UK, and Bulmer Pet Food’s assortment is a perfect complement to our existing product portfolio”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn January, the Stockholm-headquartered group announced the acquisitions of UK group The Dog’s Butcher, also a provider of raw dog food, along with Your Pet Nutrition, a manufacturer of pet supplements.
+
+Bulmer Pet Foods offers a variety of products such as minced meat, bones and chunks.
+
+The products are available through its own stores and via stockists across the UK.
+
+Backed by Nordic private-equity firm Axcel, The Nutriment Company said the team at Bulmer Pet Foods will benefit from its “extensive network, expertise and resources”.
+
+Bulmer Pet Foods CEO Mark Sharman added: “Joining forces with The Nutriment Company marks a major milestone for our company. With the resources and expertise of the new team, we’re unlocking entirely new opportunities for growth and success.”
+
+Last month, the Nutriment Company purchased BAF Petfood from its German counterpart, Fressnapf.
+
+In February, the company entered Spain by acquiring Puromenu, another producer specialising in raw pet food.",www.just-food.com,2025-04-08,16,Nutriment Company makes Bulmer Pet Foods latest UK acquisition ,article,0.05826705515,30,165,171.2949309
+https://www.just-food.com/news/adm-and-mitsubishi-explore-alliance/,true,Reports on a specific corporate action (alliance) in a news-style format,"ADM and Mitsubishi explore ""strategic"" alliance in agriculture ",US-based food major Archer Daniels Midland and Japan's Mitsubishi Corporation (MC) have signed a non-binding memorandum of understanding.,"US-based Archer Daniels Midland (ADM) and Japan’s Mitsubishi Corp. have signed a non-binding agreement to form a “strategic” alliance.
+
+The partnership, inked through a memorandum of understanding (MoU), will “explore potential areas of future collaboration across the agriculture value chain”, according to a statement.
+
+The MoU is set against a backdrop of what ADM calls the growing “importance of secure and resilient food and agriculture supply chains”.
+
+ADM said the partnership is driven by “short-term dislocations” and “structural demand shifts powered by global population growth, economic development, and increasing consumer preference for sustainably sourced products”.
+
+The Chicago, Illinois-headquartered company added: “It has thus become essential to adopt a comprehensive and cross-industrial approach, connecting multiple businesses in different segments to address these challenges.”
+
+ADM generated $85.5bn in revenue during the year that ended on 31 December 2024, down from $93.9bn in the prior 12 months.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataOperating profit dropped to $4.2bn from $5.9bn, while net profit decreased to $1.8bn from $3.4bn.
+
+The company processes crops such as corn, soybeans, and wheat into food ingredients, animal feed, and biofuels, while providing nutrition, supply chain, and sustainability solutions.
+
+Its portfolio includes alternative proteins, edible oils, flours, sweeteners, starches, texturants, and microbiome solutions for food and beverage applications.
+
+The company also offers feed additives, amino acids, and aquaculture solutions to support animal nutrition.
+
+Mitsubishi’s food division operates across the entire value chain, from sourcing and processing to distribution and sales.
+
+It supplies raw materials such as grains, seafood, and livestock products, while managing consumer food brands such as Princes Group and TH Foods. The company also operates a food ingredients division.
+
+The marine and farm divisions handle seafood, meat, dairy, and fresh produce, while the food resources division supplies grains, sugar, and oils.
+
+ADM said in the statement: “The companies hope that these broad and deep capabilities will allow them to create value by identifying new opportunities to meet global needs ranging from a robust biofuel supply chain to a stronger, more resilient global food system.”",www.just-food.com,2025-03-28,27,ADM and Mitsubishi explore alliance in agriculture ,article,0.04701467693,27,155,171.2949309
+https://www.just-food.com/news/lactalis-ploughs-more-investment-into-brazil-to-boost-cheese-butter-output/,true,Reports on a specific corporate action (investment) in a news-style format.,"Lactalis ploughs more investment into Brazil to boost cheese, butter output","Lactalis is funneling further investment into Brazil, designed to boost production of cheese and butter in the state of Minas Gerais.","Lactalis is funneling further investment into Brazil, designed to boost production of cheese and butter in the state of Minas Gerais.
+
+The French dairy giant already earmarked the equivalent of around $42m for the same state in November across seven plants, in a project stretching through 2026.
+
+Now Lactalis is allocating €46.2m ($50m) for its dairy manufacturing facility located in the city of Uberlândia in Brazil’s south-eastern state of Minas Gerais.
+
+Lactalis confirmed the latest investment round will include a new manufacturing facility at the Uberlândia site for the local semi-hard cheese variety prato, along with an additional production line for butter. The projects are due to be completed by 2027.
+
+In a brief statement, Lactalis said the prato cheese factory will have a production capacity of 12,000 tonnes per year. The new butter line will increase output by 3,600 tonnes a year to deliver an “installed capacity” of 10,000 tonnes by 2027.
+
+The Uberlândia plant was also one of the seven recipients of the previous investment in Minas Gerais state announced in November.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataA local government statement, forwarded to *Just Food* by Lactalis in November, said the investment programme was geared toward “modernising, expanding and optimising” the seven industrial units.
+
+As well as the Uberlândia site, Lactalis operates production units in Minas Gerais located in Antônio Carlos, Guanhães, Pará de Minas, Pouso Alto, Sabará and Sete Lagoas.
+
+More recently, Lactalis said it would be investing 313m reais ($54.7m) to expand its dairy production facilities in Paraná in southern Brazil.
+
+Lactalis said the investment in Paraná would fund a new UHT milk production line at its Londrina facility, and at the same time expand its Carambeí plant to boost output of yogurts, fermented milk, dairy beverages, and desserts.
+
+Besides Londrina and Carambeí, Lactalis operates a plant in Paraná’s Pato Branco.
+
+As a private business, Lactalis only updates markets on its financial performance once a year.
+
+In April 2024, the Laval, Pays-de-la-Loire-headquartered company reported turnover rose 4.3% in 2023 to €29.5bn.
+
+Cheese was the largest contributor at 39% of turnover, followed by milk at 19% and chilled dairy products at 15%. Butter and cream contributed 12%.
+
+Chairman Emmanuel Besnier said at time that consolidated net profit “remained weak”, coming in at €428m, albeit an increase of 11% from the prior 12 months.
+
+Profit stood at €384m in fiscal 2022, down 14% year-on-year.
+
+Lactalis explained in a statement that 2023 “was marked by a change in consumer purchasing behaviour, reflected in a fall in sales volumes and a specific appetite for private labels – to the detriment of national brands, especially in Europe”.
+
+That same year marked the completion of Lactalis’ purchase of the Fonterra-Nestlé joint-venture company in Brazil.
+
+To get the transaction over the line for Dairy Partners Americas, or DPA Brasil, the French group entered a licensing agreement, a condition put forward by the competition regulator – the Administrative Council for Economic Defense (CADE).
+
+Lactalis and DPA formed a licencing agreement with Brazilian dairy business Tirol for dairy desserts, petit suisse and fermented milks under a so-called seven-year merger control agreement (ACC) covering the brands Batavo and Batavinho.
+
+Ten years earlier, Lactalis entered Brazil for the first time when Parmalat, its part-owned Italian dairy business at the time, acquired gourmet cheese specialist Balkis Indústria e Comércio de Laticínios through Lactalis’ Brazilian subsidiary. Lactalis went on to build up its stake in Parmalat into full ownership.
+
+In 2014, Parmalat then acquired a slew of dairy plants and assets from Brazil’s BRF – now one of the country’s major meat processors – including the Batavo, Elegê and Cotochés brands.
+
+Then in 2019, the French group completed a deal for Brazilian dairy cooperative Itambé Alimentos, and in 2021 bought Confepar Agro-Industrial.",www.just-food.com,2025-04-01,23,Lactalis ploughs more investment into Brazil,article,0.05179281335,40,168,171.2949309
+https://www.just-food.com/news/nestle-says-it-is-immune-to-tariffs/,true,Reports on a specific event (Nestle's financial results and CEO comments) in a news-style format,"Nestlé “immune” to tariffs, CEO says",Nestlé has suggested the world's largest food maker is “immune” to tariffs due to the shape of its manufacturing footprint.,"Nestlé CEO Laurent Freixe has suggested the world’s largest food maker is “immune” to tariffs due to the shape of its manufacturing footprint.
+
+US President Donald Trump has threatened tariffs on imports into the US, which has led companies to examine their exposure to taxes on exports and to review their supply chains.
+
+Speaking to reporters today (13 February) after the KitKat and Maggi owner filed its 2024 financial results, Freixe said the company is monitoring the situation but added: “We are in a unique, privileged position which gives us resilience to significant movements. We produce where we sell. Almost everything we sell we make in that given geography – 90% of what we sell in the US is made in the US and so is immune to tariffs. It is the same in China and Europe.”
+
+Asked about the risk from tariffs being imposed on the materials used for its products, Nestlé CFO Anna Manz said it had a “lot of mechanics” at the local level that could be employed if the company needs to change its sourcing.
+
+But she admitted Nestlé’s guidance for this year – to improve organic net sales compared to 2024 – “excludes the impact of tariffs”.
+
+She added: “Tariff moves could change the inflation picture considerably”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn prepared remarks earlier, Freixe, who became CEO in September, described the company’s full-year 2024 performance as “solid” in light of a “challenging macro-economic context and soft consumer environment”.
+
+Organic net sales grew by 2.2% year-on-year to SFr91.4bn ($100.8bn), led by coffee, confectionery and pet care and driven by performance in emerging markets and Europe. Net profit was down 2.9% to Sfr10.9bn.
+
+Nestlé said its “real internal growth” – which excludes the impact of pricing from organic sales – was up 0.8%.
+
+The company has launched a three-year cost saving strategy – the Operational Master Plan – which is intended to save the company SFr2.5bn by the end of 2027.
+
+Freixe said: “We are on a journey. It will take time until we are firing on all cylinders.”
+
+Three-quarters of the total savings are expected to come from procurement, notably driven by AI, supplier management and spend consolidation.
+
+Nestlé’s pricing reduced to 1.5% in 2024, from 7.5% the prior year, which Manz said “reflected a reduction in input cost inflation”.
+
+But she said the company will need to take further pricing action because of “significant inflationary pressure in cocoa and coffee”.
+
+The company’s pricing in the North America was just 0.4%, reflecting a tough operating environment and fierce competition.
+
+Manz said: “Growth was disappointing in North America.”
+
+Freixe outlined supply constraints there in coffee creamers and the frozen category being “put under pressure”.
+
+In November, Nestlé unveiled plans to invest $150m to expand a production facility for frozen meals in the US.
+
+Commenting on Nestlé’s performance, analysts at investment bank Stifel said: “We believe [the] FY24 results were reassuring overall. The targets look more and more credible to us with top-line acceleration at the end of the year and comprehensive details on the cost-savings initiatives.”",www.just-food.com,2025-04-09,15,Nestlé says it is “immune” to tariffs,article,0.04909243788,36,173,171.2949309
+https://www.just-food.com/news/china-sets-out-fresh-changes-to-food-labelling-rules/,true,Reports on a specific real-world event (new food labeling rules) with news-style reporting,China sets out fresh changes to food labelling rules,"China has issued 50 new national food safety standards, along with nine amendments. in its latest round of revisions.","China has issued 50 new national food safety standards, along with nine amendments. in its latest round of revisions.
+
+The updated standards introduce stricter rules around food labelling language, clearer expiry date formats, expanded allergen disclosure and new digital labelling tools aimed at improving transparency and supporting informed choices.
+
+A key change in the updated regulations is the prohibition of labelling terms such as “no additives” or “zero additives.” Beijing argues these terms can mislead consumers, implying the absence of the additives mean the product is necessarily healthier.
+
+China noted the use of approved additives is generally necessary and safe when used in accordance with existing food safety standards.
+
+To further reduce confusion, the new standards also reinforce the requirement that any ingredient named in a product’s name must have its quantity clearly listed on the label.
+
+A new digital labelling system has also been introduced, enabling consumers to scan QR codes on packaging to access expanded product information via mobile devices.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThese digital labels are designed to address concerns about small font sizes and improve accessibility, especially for older consumers.
+
+The revised rules require that pre-packaged foods now display their expiry dates in a more intuitive format, such as “Best before: 31 December 2025.” Previously, labels often listed only the production date alongside the duration of shelf life, requiring consumers to calculate expiry dates manually.
+
+For products with a shelf life longer than six months, manufacturers are now permitted to omit the production date and instead display only the expiry date.
+
+In addition, producers may voluntarily include a “consumption deadline” or “end of shelf-life” indicator. While the traditional “best before” date refers to the period when a product remains at peak quality, the “consumption deadline” marks the point beyond which it may no longer be safe to eat.
+
+The update also reminds consumers that proper storage conditions are essential for maintaining food safety. Even clearly labelled products can become unsafe if not stored according to the instructions.
+
+In a move to improve food safety for allergy sufferers, the revised standards now require the mandatory highlighting of eight major allergens when used as ingredients. These include gluten-containing cereals, crustaceans, fish, eggs, peanuts, soybeans, milk, and tree nuts.
+
+Allergen declarations must be made either through bolding and underlining in the ingredient list or through a clear statement beneath it.
+
+Authorities warned, however, that “allergen-free” labels can still be misleading. Since the standard only requires disclosure of eight allergens, other potential allergens not included in the list may still be present.
+
+Given the variability of individual allergic reactions, the notion of a truly “allergen-free” food remains scientifically unfeasible and is not officially defined.
+
+In addition, the *General Standard for Foods for Special Medical Purposes for Infants* has been expanded to cover six new product types. These include ketogenic and anti-reflux formulas, as well as specialised formulations for infants with rare metabolic disorders. These additions reflect efforts to address the needs of infants with medical conditions requiring specific diets.
+
+The new nutrition labelling standard extends mandatory nutritional declarations from a “1+4” system – energy, protein, fat, carbohydrate, and sodium – to a “1+6” format.
+
+Saturated fats and total sugars must now also be disclosed on packaging. Warnings regarding excessive intake of salt, oil, and sugar, particularly for children and adolescents, must be included.
+
+By mandating the disclosure of these nutrients, the updated rules aim to support broader public health campaigns promoting reduced intake of salt, sugar, and fat to help address rising rates of obesity and chronic disease.",www.just-food.com,2025-04-08,16,China sets out fresh changes to food labelling rules,article,0.05251953641,36,170,171.2949309
+https://www.just-food.com/news/new-b-corp-standards/,true,Reports on a specific event (B Lab's new standards) in a news-like format.,B Lab sets out new B Corp standards ,"B Lab, the organisation responsible for B Corp certification, has unveiled new standards aimed at “raising the bar” for businesses.","B Lab, the non-profit organisation responsible for B Corp certification, has unveiled new standards.
+
+Described as the “most significant evolution” since B Lab’s founding in 2006, the updated B Corp standards include the adoption of climate action plans aligned with the 1.5°C goal.
+
+“As the climate crisis intensifies and societal inequality grows, the standards provide companies with clarity on how they can take meaningful and tangible action on issues facing people and the planet,” B Lab said.
+
+According to the organisation, nearly 10,000 companies across 100 countries and 160 industries hold B Corp status.
+
+However, the scheme had faced criticism. Last month, UK pet-food business Scrumbles went public with its decision not to renew its certification. In a post on LinkedIn, co-founder Aneisha Soobroyen wrote: “While we were proud to be one of the first pet food brands to certify in 2019, the certification no longer holds the weight it once did. It has started to feel like little more than a marketing badge and greenwashing rather than a true mark of ethical business.”
+
+*Just Food* asked B Lab for its position on those comments. In the statement announcing the new standards, Clay Brown, co-lead executive of B Lab Global, called the new standards “a complete reimagining of business impact to respond to the challenges of our time”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataPreviously, companies seeking certification underwent an assessment process involving a ‘B Impact’ assessment form, which evaluated their environmental, worker, material, community, and governance practices.
+
+To achieve certification, a company needed to score 80 or above out of 200.
+
+To maintain certification, B Lab mandates that companies re-certify every three years by completing a ‘B Impact Assessment’ and submitting documentation for evaluation.
+
+The updated framework introduces a shift from scoring to meeting baseline performance requirements across seven key “impact topics”: purpose and stakeholder governance; climate action; human rights; fair work; environmental stewardship and circularity; justice, equity, diversity, and inclusion; and government affairs and collective action.
+
+Judy Rodrigues, B Lab Global’s director of standards, explained the update follows a four-year process involving two rounds of public consultation and the review of 26,000 feedback submissions from companies, the general public, and subject-matter experts.
+
+She added: “We are confident that the new standards are clear, ambitious, and truly capable of raising the bar for businesses worldwide.”
+
+The seventh version of the standards also introduces differentiation based on company size. Larger companies – defined as having between 250 and 999 employees or $75m to $350m in annual revenue – face more rigorous requirements.
+
+Companies with 1,000 to 9,999 employees, or $350m to $1.5bn in annual revenue, are subject to even stricter criteria.
+
+According to a statement on B Lab’s website, larger companies “generally have to answer more (and more difficult) questions and meet higher requirements for verification, transparency, and additional factors in order to certify”.
+
+On LinkedIn, Emma Aberg of UK-based consultancy Greenheart, welcomed the update, saying: “This is really great news in my opinion as it keeps B Corps where they should be; a true force for good in the world and the business leaders shaping our path towards a sustainable and regenerative future.”",www.just-food.com,2025-04-09,15,B Lab sets out new B Corp standards ,article,0.0503735309,33,171,171.2949309
+https://www.just-food.com/author/satarupa/,false,"Contains multiple short news snippets, not a single complete article",Satarupa Bhowmik,none,"Candy giant Hershey has signed a deal to buy LesserEvil, a US-based organic snack manufacturer. The fnancial terms of the…
+
+-
+-
+-
+-
+Saudi poultry company Tanmiah Food has signed an MoU with Brazilian counterpart Vibra Agroindustrial to assess “potential investment and strategic…
+
+-
+India’s Chatha Foods and Frigorifico Allana have formed a joint venture to manufacture and sell ready-to-cook and ready-to-eat meat and…
+
+
+-
+Minerva Foods has submitted a revised proposal to Uruguay's antitrust authority to acquire local slaughterhouses owned by meat rival Marfrig…
+
+-",www.just-food.com,2025-04-01,23,"Satarupa Bhowmik, Author at Just Food",profile,0.03093072557,11,154,171.2949309
+https://www.just-food.com/news/trumps-trade-tech-wars-to-hit-businesses-in-all-sectors-all-over-the-world/,true,Reports on a specific event (Trump's potential trade and tech policies) with factual reporting.,"Trump’s trade, tech wars to hit ‘businesses in all sectors all over the world’",A new briefing predicts that Trump's expected trade and tech wars will be his policy areas with the most global impact potential.,"The trade and tech wars that Donald Trump is expected to unleash as central pillars of his second US presidency are the policy areas with the single greatest global impact potential, according to a new briefing.
+
+GlobalData’s *US Elections 2024 – Executive Briefing (Third Edition): Trump 2.0 Policy Impacts* outlines five areas with wide-ranging economic and business impacts where the new Trump administration is geared for action.
+
+“These are: ‘trade war’ – i.e. protectionism (increased tariffs on imports into the US); ‘tech war’, stemming from the strategic US-China rivalry with broad collateral damage to the global economy; immigration control; tax cuts; and a sharp shift in energy and climate-related policies,” it says.
+
+The report notes that the motives and agendas behind Trump’s key policies are “tangled and contradictory”, resulting in a great deal of uncertainty. This is “a feature rather than a bug, which Trump likes to ‘weaponize’ for tactical advantage,” it contends.
+
+“More tangible up-front economic pain could include an inflationary squeeze on demand and weak investment resulting from tariff and immigration policies,” the report suggests. “But Trump will push on with this agenda regardless. Leading indicators of how this policy mix plays out start with the US equity market, which will meanwhile be supported by some of his other key policies.”
+
+Of the impacts of Trump’s trade and tech wars as the two most significant policy areas, the report states: “Their economic effects will be compounded by implications for geopolitical tensions with stark binary outcomes. Trump’s tactic of maximum pressure could lead either to confrontation with allies and adversaries alike exacerbating global fragmentation (though Trump’s track record indicates an aversion to armed conflict) – or, conversely, be used to clinch new deals. Leading indicators here include the handling of the outgoing Biden administration’s actions on AI chip exports, Russian sanctions and the TikTok ban.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataOf the impending shift towards protectionism specifically, with tariffs to be levied on China and all other US trading partners, the report states: “Negative economic impacts across the world risk being compounded by the uncertainty that stems from the mixture of contradictory motives: to reindustrialize America; raise fiscal revenue; pressure other countries to do what the US government wants in other areas.”
+
+Trump’s expected tech war, meanwhile, will see him ramp up efforts in pursuit of leadership in the race to key technology frontiers, such as artificial intelligence, biotech, chips, quantum computing and space technologies, the report suggests.
+
+It adds: “This struggle – and the associated fracturing of the global economy – will further intensify; but it might also be carried on in a new way with some potentially positive economic effects.”",www.just-food.com,2025-04-09,15,"Trump’s trade, tech wars to hit ‘businesses in all sectors all over the world’ - Just Food",article,0.04885565286,24,165,171.2949309
+https://www.just-food.com/news/avocado-supplier-avocado-supplier-montana/,true,Reports on a specific corporate action (acquisition) in a news-style format,Frutura acquires avocado supplier Montana Fruits ,Fruit sales and marketing company Frutura has acquired Colombia-based Montana Fruits for an undisclosed sum.,"Frutura Produce has expanded its presence in Latin America by acquiring Colombia-based avocado business Montana Fruits.
+
+Reedley, California-headquartered Frutura said in a statement the acquisition has “meaningfully strengthened” its avocado operations in a region that is a “vital” component of its global growth strategy.
+
+Family-run Montana sources avocados from local Colombian growers and is an existing supplier to the Frutura group.
+
+Frutura’s avocado supply is also supported by its business units Dayka & Hackett in the US, Agrícola Don Ricardo in Peru, and Subsole in Chile.
+
+CEO David Krause said: “We are actually ahead of plan with table grapes, citrus and berries. Avocados are our next big push.”
+
+The Montana operations will be managed by Dayka & Hackett, which Frutura acquired in 2021 alongside Agrícola Don Ricardo.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataBased in California’s Central Valley, Dayka & Hackett imports, distributes, and markets citrus, stone fruit, mangoes, and avocados, primarily serving US retailers.
+
+According to Frutura, in recent years, “Colombia has exploded as a globally-significant avocado growing region”, with Montana experiencing consistent year-over-year growth.
+
+Stephen Fink, VP of sales and marketing at Dayka & Hackett, called the deal the “last puzzle piece” for the company to become “truly vertically integrated in avocados”.
+
+He said that Montana already has a strong customer base in Europe and Chile, while US market access for Colombian avocados presents a major opportunity that Dayka & Hackett can now “powerfully” explore.
+
+The acquisition follows Frutura’s 2023 purchases of Sun Belle and Giddings Fruit, which expanded its presence in the berries category.
+
+Four months ago, Frutura launched a new berry division, led by CEO JC Clinard, rebranding all its berry assets under the Sun Belle name, including operations in Mexico.",www.just-food.com,2025-04-02,22,Frutura acquires Columbian avocado supplier Montana Fruits ,article,0.04407852274,29,163,171.2949309
+https://www.just-food.com/events/trumps-policies-impact-on-the-us-economy/,false,The content is missing.,Trump's policies: Impact on the US economy,none,none,www.just-food.com,2025-04-09,15,Trump's policies: Impact on the US economy - Just Food,article,0.0210340411,0,120,171.2949309
+https://www.just-food.com/events/world-mobile-congress-2025-key-takeaways/,false,The content is missing.,World Mobile Congress 2025: Key takeaways,none,none,www.just-food.com,2025-04-09,15,World Mobile Congress 2025: Key takeaways - Just Food,article,0.02103294604,0,120,171.2949309
+https://www.just-food.com/events/eco-foods-2025/,false,"The content is missing, so it cannot be classified as a news article.",Eco Foods 2025,none,none,www.just-food.com,2025-04-23,1,Eco Foods 2025 - Just Food,article,0.02077544633,0,120,171.2949309
+https://www.just-food.com/features/president-trumps-first-day-orders-and-the-food-industry/,true,Reports on a specific real-world event (Trump's executive orders) with news-style reporting,Executive stress – President Trump’s day-one orders and the food and beverage industry,"As promised, President Donald Trump hit the ground running with a swathe of executive orders issued on day one.","As promised, President Donald Trump hit the ground running with a swathe of executive orders issued on day one.
+
+Executive orders are directives issued by the US president without having to consult Congress. They can be challenged in court or overturned by the next president.
+
+Trump had promised a flurry of such orders on day one and, true to his word, in his first day back in the White House yesterday (20 January) more than 100 such directives were signed.
+
+Many overturned orders issued by the outgoing Biden Administration and, generally speaking, the new President stuck to the pre-Inauguration Day script with immigration and government reform to the fore.
+
+A number of the orders could have consequences for the US food and beverage industry.
+
+## The US and the World Health Organization (WHO)
+
+President Trump signed an executive order to begin the process of withdrawing the US from the WHO, remarking “oooh, that’s a big one,” as he signed.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe WHO is an agency of the United Nations responsible for global public health which promotes the control of epidemic and endemic diseases. America’s withdrawal requires a 12-month notice period.
+
+Trump has long been critical of how the Switzerland-based institution handled Covid-19 and in the past has accused it of “ripping the US off”. He started the process of US withdrawal during his last term in office only for Biden to overturn the move after he took power in 2020.
+
+Responding to yesterday’s news of the US’s intention to withdraw from the organisation, the WHO said it “regrets” the announcement and hopes the country will reconsider.
+
+It added: “WHO plays a crucial role in protecting the health and security of the world’s people, including Americans, by addressing the root causes of disease, building stronger health systems and detecting, preventing and responding to health emergencies, including disease outbreaks, often in dangerous places where others cannot go.
+
+“American institutions have contributed to and benefited from membership in WHO.
+
+“With the participation of the United States and other member states, WHO has over the past seven years implemented the largest set of reforms in its history, to transform our accountability, cost-effectiveness, and impact in countries. This work continues.”
+
+The US is the WHO’s biggest donor, contributing around 18% of its overall funding.
+
+Lawrence Gostin, director of the WHO Collaborating Centre on Global Health Law at Georgetown University in the US, said: “A US withdrawal from WHO would make the world far less healthy and safe.
+
+“It would make it more likely that we could see novel diseases spinning out of control, crossing borders, and potentially sparking a pandemic.”
+
+## Paris Climate Agreement
+
+As expected, Trump ordered a US exit from the Paris Agreement, joining a small group of nations that are non-signatories including Yemen and Iran.
+
+The Paris Agreement is a legally binding international treaty on climate change. It was adopted by 196 parties at the UN Climate Change Conference (COP21) in Paris in 2015 and entered into force in November 2016.
+
+Its goal is to hold “the increase in the global average temperature to well below 2°C above pre-industrial levels” and pursue efforts “to limit the temperature increase to 1.5°C above pre-industrial levels”.
+
+Trump is a climate change-sceptic and has re-stated his intention to invest in fossil fuel extraction using the phrase “drill baby, drill”.
+
+Dr. Sylvain Charlebois, a professor and researcher of food distribution and policy at Dalhousie University in Canada, believes the US move could have a negative impact on Canada’s food manufacturers.
+
+“Trump’s withdrawal from the Paris Agreement puts Canada in a tough spot. While we stick to climate commitments and a rising carbon tax, US industries face fewer regulations, creating competitiveness challenges,” he said in a social media post.
+
+As part of an executive order on energy, Trump also halted the Green New Deal, a Biden Administration initiative aimed at boosting green jobs.
+
+## Immigration
+
+Tackling illegal immigration has been Trump’s major focus, in and out of office, but above and beyond signing a directive to declare a national emergency at the US border with Mexico, he has also shut down a legal immigration pipeline.
+
+A Biden Administration sponsorship initiative allowed migrants from Cuba, Haiti, Nicaragua and Venezuela to fly to the US.
+
+Trump also suspended the US refugee resettlement programme for four months and re-implemented his ‘Remain in Mexico policy’ – returning non-Mexican asylum seekers across the border to await hearings.
+
+Big meatpackers, and the US agri-food industry more generally, have widely used legal migrants in its factories and fields. A tighter labour supply could have implications on employee pay with increased costs potentially passed down the line to consumers.
+
+## Government reform and federal ‘lockdown’
+
+Trump issued a directive – not an executive order – to all federal departments to address the cost-of-living crisis, tasking them with lowering the cost of, amongst other things, key household items, groceries and fuel. How this is to be achieved was not stated.
+
+He has also created the Department of Government Efficiency (DOGE), which it is widely believed will be run by Tesla and SpaceX owner Elon Musk. The move is accompanied by a federal hiring freeze.
+
+Trump additionally issued an order that said federal agencies cannot issue new regulations until the Trump Administration has full control.
+
+In the final days of the Biden presidency, the US Food and Drug Administration (FDA) unveiled a number of initiatives which might be seen as trying to put the US food industry’s house in order before the new president took office.
+
+These included plans to “enhance” oversight of infant-formula production as part of its strategy to ensure a “robust and nimble” US infant-formula supply chain, a proposal to ban the use of the so-called Red 3 food colouring additive in food, supplements and ingestible drugs and to mandate front-of-pack nutrition labels for most packaged foods.
+
+Whether these initiatives will be overturned by the new regime remains to be seen.
+
+## Trump and tariffs
+
+This was arguably the one executive order the global food and beverage industry feared the most and it did not happen, although it has widely been suggested this is just a stay of execution rather than a change of heart.
+
+Pre-inauguration, Trump had threatened to increase tariffs – his favourite word, he said – on goods coming into the US from day one of taking office.
+
+The incoming president pledged import duties of 25% on Canada and Mexico, as well as 10% on global imports and 60% on Chinese goods.
+
+But yesterday, instead of signing the executive order to this effect, he said the tariffs on Canada and Mexico could come in on 1 February and ordered federal officials to review US trade relationships for unfair practices.
+
+There have been many warnings that entering a trade war could hit US consumers in the pocket.
+
+Writing today (21 January), Julian Jessop, economics fellow at the London-based think tank the Institute of Economic Affairs, said: “President Trump held back from introducing new tariffs on day one but still announced an overhaul of the US trade system which will lay the groundwork for more taxes on imports in future.
+
+“Tariffs would be good for some US companies who might benefit from reduced competition but bad for others who would face higher costs. And they would be bad for US consumers, who would pay higher prices and have less choice.”
+
+However, Dr. Charlebois is sceptical about whether the higher tariffs will be introduced.
+
+“For food and agriculture, I will believe it when it happens,” he said in a social media post.",www.just-food.com,2025-04-09,15,President Trump’s first day orders and the food industry,article,0.06460089334,57,174,171.2949309
+https://www.just-food.com/news/uk-cma-fine-consumer-law-infringements/,true,Reports on a specific real-world event (new consumer protection regime) with news-style reporting,UK’s CMA brings in fines for consumer law infringements,"A new consumer protection regime has come into force in the UK, granting the CMA the power to impose fines of up to 10% on global turnover of companies that breach consumer protection laws.","A new consumer protection regime has come into force in the UK, granting the Competition and Markets Authority (CMA) the power to impose fines of up to 10% on global turnover of companies that breach consumer protection laws.
+
+The changes under the Digital Markets, Competition and Consumers Act 2024 (DMCCA) provide the CMA with the authority to determine whether consumer law has been infringed.
+
+Breaching undertakings given to the CMA can result in fines of “up to 5% of global turnover” for the companies, along with “additional daily penalties” for ongoing non-compliance, the CMA statement said.
+
+Failure to provide the requested information without a valid reason, concealing evidence, or submitting false information can lead to fines of “up to 1%” of a company’s global turnover”, with further daily penalties imposed for continued failure to comply.
+
+The CMA can take direct action on “any breaches directly and proportionately” without needing to pursue cases through the courts including “through consumer redress and fines”.
+
+According to the CMA, the new regime is designed to “safeguard consumer interests while also enhancing trust”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe regulator also highlighted the significance of “fostering a level playing field for fair-dealing businesses – so they can grow and invest, confident that competitors cannot gain an advantage by breaking the law”.
+
+To provide businesses of all sizes with “clarity and predictability around implementation of the new regime”, the CMA published an “Approach to Consumer Protection” document, outlining how it intends to exercise its new powers.
+
+The publication set out enforcement priorities and described how the authority will reflect the government’s “strategic steer”, as well as planned improvements in its operations.
+
+These improvements will be grouped under a framework of proportionality, predictability, process and pace, the CMA said.
+
+The CMA’s document also said the new regime will ensure “fines are proportionate” and would reflect the seriousness of the behaviour involved.
+
+Besides, the DMCCA introduced several key changes, including a ban on the commissioning and publication of fake reviews and new rules requiring greater transparency around pricing.
+
+Practices such as “drip pricing” – where additional costs are revealed only late in the purchase process – are now prohibited.
+
+While guidance has been issued for long-established legal requirements, the CMA “will consult further on newer aspects which have created some uncertainty – such as fixed-term periodic contracts”.
+
+A final guidance on these provisions is anticipated to be published in the “autumn”.
+
+Furthermore, the CMA will focus enforcement efforts on conduct that causes significant harm to consumers or constitutes clear breaches of the law.
+
+This includes “aggressive sales practices” targeting “vulnerable” consumers, “hidden fees”, “objectively false information” given to customers and “unfair contract terms”.
+
+In a statement, the UK Department for Business & Trade said: “The government strongly endorses the CMA’s intended approach, which aligns with the draft Steer, and the role it sees for robust and effective consumer protection in supporting the growth mission.
+
+“In its role as the CMA’s sponsor department, and reflecting its responsibility for the wider framework for consumer policy, DBT will continue to support the CMA as it delivers the new consumer protection regime, and help to ensure appropriate co-ordination across the consumer landscape.”",www.just-food.com,2025-04-09,15,UK’s CMA brings in fines for consumer law infringements,article,0.05113196576,36,169,171.2949309
+https://www.just-food.com/news/woolworths-beak-johnston-deal-approved/,true,Reports on a specific corporate action (acquisition) with news-style reporting,Australia regulator waves through Woolworths’ Beak & Johnston deal ,Woolworths has received the go-ahead from the Australian regulator to proceed with its proposed acquisition of Beak & Johnston. ,"Woolworths has received the go-ahead from the Australian competition regulator to proceed with its proposed acquisition of Beak & Johnston.
+
+The Australian Competition and Consumer Commission (ACCC) said today (9 April) it “will not oppose” the deal.
+
+The acquisition involves Australian grocer Woolworths purchasing the 77% interest in B&J City Kitchen Pty and Alors Holdings Pty that it does not currently own, along with 100% of Beak & Johnston NZ Pty.
+
+However, Beak & Johnston’s Greenacre unit, which supplies sauces, soups, slow-cooked meats, and other chilled ready meals, is not part of the acquisition.
+
+Beak & Johnston operates manufacturing facilities in Australia and New Zealand, producing chilled and frozen food.
+
+The company markets its products under brands including Pitango, Artisano, Ready Chef, Beak & Sons and Strength Meals Co. It also produces private-label items.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe ACCC reviewed whether the acquisition could lead Woolworths – Australia’s largest food retailer – to prioritise Beak & Johnston’s products over those of rival suppliers, potentially harming competition in the ready meals segment.
+
+Its investigation found that several large ready meal suppliers with comparable capabilities to Beak & Johnston would remain in the market, including some that do not supply Woolworths.
+
+Additionally, smaller producers offer products “for niche product segments”, the regulator added.
+
+ACCC Commissioner Dr Philip Williams said: “Our investigation found that while Woolworths has significant bargaining power in its dealings with ready meal suppliers, in this case it was unlikely the acquisition would have a substantial anti-competitive effect.
+
+“Rival suppliers of ready meals will continue to have access to other supermarkets and convenience stores. Ready meal suppliers can also distribute through other channels, such as food service wholesaling and direct-to-consumer models.”
+
+The New Zealand Commerce Commission (NZCC) is assessing a similar clearance application submitted by Woolworths in January.
+
+In February, the NZCC published the statement of preliminary issues regarding the acquisition.
+
+An anonymous stakeholder expressed apprehension the deal could “substantially lessen competition” in the wholesale and retail markets across various food types such as slow-cooked meats, chilled soups, and plant-based meat alternatives.
+
+The ACCC’s statement today noted the NZCC is considering a clearance application related to Woolworths’ proposed acquisition of Beak & Johnston.",www.just-food.com,2025-04-09,15,ACCC waves through Woolworths’ Beak & Johnston deal ,article,0.04738837578,28,155,171.2949309
+https://www.just-food.com/features/the-heat-could-soon-be-on-for-indulgent-spicy-products/,true,Reports on a specific trend in the food industry with factual reporting and expert opinions.,The heat could soon be on for indulgent spicy products,Better-for-you versions of products have become common across many categories but have yet to make a major impact on products linked to heat and spice.,"The indulgence of heat may sound like a Gabriel Garcia Marquez novel but it is rather the idea that spice lovers are concerned about the heat/flavour profile of a product above all else.
+
+While better-for-you versions of products have become *de rigueur* across multiple categories, from baked goods and snacks to canned lines, dairy items and confectionery, healthier options have yet to make a major impact on products in which heat/spice is what is most desired by consumers.
+
+But could that situation change?
+
+## The consumer trends
+
+There are lots of reasons why products offering heat have grown in popularity in North America and Europe.
+
+The most obvious might be that as consumers’ curiosity has piqued and tastes developed from foreign travel or an increasingly wide range of restaurant offerings, supermarkets have strived to broaden their appeal to shoppers by offering a product range based on global cuisines.
+
+This has often meant moving into cuisines that traditionally use heat and spice in dishes, such as Indian, Thai, Korean and Mexican.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe second reason is a generational shift. Younger consumers are leading the way when it comes to heat/flavour choices.
+
+A January 2025 industry insight report into the foodservice channel from research and analysis organisation GlobalData – *Just Food*’s parent company – said: “Condiments and seasonings are a quick and easy way for foodservice operators to respond to new cuisine trends. The top five responses for most preferred cuisine by generation show that while more globalised cuisines such as Italian are popular across the board, there is growing interest among younger generations for alternatives such as Korean.”
+
+The third reason for growth, and this is somewhat chicken and egg, is that food manufacturers have picked up on this trend, have developed it in their products and, crucially, helped it to spread beyond its traditional sauces, spices and ethnic food categories.
+
+Ana Sanchez, the president of McCormick & Co.’s operations in Europe, the Middle East and Africa, is on record as saying: “It’s pretty incredible that in the US, Gen Z and millennials use more hot sauce than ketchup, and they use more hot sauce than any other generation.”
+
+## Category spread
+
+Like better-for you, heat is also jumping across categories.
+
+Recent examples include confectionery and snacks giant Mondelez International adding a hot honey variant to its Ritz crackers range, citing the “increasingly popular swicy (sweet + spicy) snack offerings” as guiding its thinking.
+
+Similarly, US almond products business Blue Diamond has linked up with local hot honey brand Mike’s Hot Honey to create Blue Diamond Mike’s Hot Honey Almonds.
+
+Hot honey is arguably the biggest thing in heat-based products at the moment – in the way Thai sauce Sriracha was a year or two ago. It was ubiquitous at the influential Expo West trade show in California earlier this month.
+
+Hormel Foods, behind brands such as Spam and Skippy peanut butter, is another US food major to turn up the heat.
+
+On the back of its Fontanini hot honey sliced sausage, its new Hormel Gatherings Bold and Spicy Tray features jalapeño pepperoni and spicy salami, described as “a fiery, flavour-packed twist on classic favourites that are sure to satisfy spice lovers and snack enthusiasts alike”.
+
+Asked about the market opportunity Hormel has recognised with this product launch, brand manager Rhonda Ihrke tells *Just Food*: “Consumer demand for bold and spicy flavours continues to grow, especially among younger demographics.”
+
+Quoting the FMCG Gurus 2023 *Flavor, Color, Texture Global Trends* report, Ihrke says: “In fact, 82% of consumers are drawn to foods and beverages with hot and spicy flavours. We’re continuously exploring ways to bring exciting heat-driven innovations to our portfolio, ensuring we meet evolving taste preferences with flavourful, high-quality options.”
+
+On the issue of category spread, she says Hormel sees “significant potential for heat and spice to influence multiple categories, particularly breakfast and heat-and-eat refrigerated meals” and adds: “Consumers are looking for bold flavours in every eating occasion and the growing demand for spicy options presents opportunities to innovate in these spaces.”
+
+## Social media influence
+
+Rhea Agarwal, director of business development in the UK and the EU at Haldiram’s Overseas, a UK-based subsidiary of the India-based FMCG major, has also seen a surge in interest in spicy food, to such an extent that it has just expanded its production capabilities to meet growing demand in the UK.
+
+“Platforms like Instagram and TikTok have introduced audiences to the colourful, bold dishes of cultures such as Korean, Mexican, and Indian, sparking curiosity and a willingness to explore spice in new contexts,” she says.
+
+“The quest for novel, exciting culinary experiences is fuelling the demand for heat-infused products.”
+
+And Agarwal, too, is alive to the potential for category spread.
+
+“From spicy baked goods like jalapeño cornbread to ready meals with a fiery kick, and even snacks like chili-infused chips, the possibilities are endless. This creative experimentation allows companies to cater to evolving consumer preferences while differentiating themselves in a crowded marketplace,” she says.
+
+Analysts and market watchers have also latched on to the growth of heat and spice and the cross-fertilisation opportunities between manufactured products and the foodservice channel and between various categories.
+
+Hannah Cleland, a food and foodservice analyst at GlobalData, says: “Condiments are a major value-add in particularly foodservice at the moment. Collaborations between restaurant menus and condiment brands for a limited time have a track record of boosting sales which is vital in the current climate.
+
+“Influencer videos and social media shows such as Hot Ones will also help continue to fuel demand and promote collaborations in future, as younger cohorts are always looking for new food and flavour combinations which these crossovers can help facilitate. Our research shows 53% of Millennials and 52% of Gen Z agree they use social media to discover products in new flavours, putting them way ahead of older generations.”
+
+The blending of hot sauces with other categories will likely accelerate
+
+Dan Gomez, Browns Gibbons Lang & Company
+
+Dan Gomez, head of food & beverage at US investment bank and financial advisory firm Brown Gibbons Lang & Company (BGL), is on the same page as Cleland. “The blending of hot sauces with other categories will likely accelerate,” he says. “The crossover between hot sauces and other categories isn’t just a passing trend; it’s a reflection of evolving consumer tastes.
+
+“F&B companies competing in both the retail and foodservice channels are finding ways to collaborate with each other across categories. We also see in this happening a lot in ready-to-eat, home-meal delivery. Brands are showcasing their sauces/spices to individual home meal recipes. How big of an impact this becomes is hard to gauge at this point. It seems to be most prevalent in retail, with tailwinds in the foodservice and ready-to- eat/online channels.”
+
+## Is better-for-you on the horizon?
+
+But different trends can sometimes act against each other and there is a suspicion that a category that has so far fed into consumers’ indulgent desires based on a heat/taste mix, may come under pressure amid shoppers’ interest in better-for you products.
+
+There could be winners and losers if this becomes reality. Sriracha hot sauces typically have a near 20% sugar content while hot honey is not far behind.
+
+By contrast, McCormick & Co’s Cholula hot sauce has only 0.6g of sugar per 100g but – showing better-for-you credentials are not as yet a priority in this area – the product’s labelling does not draw attention to what might be seen as a key selling point.
+
+Ihrke at Hormel hints that things might change because of younger consumers’ preferences. “Spice lovers, especially younger consumers, still care about clean labels and simple ingredients. A bold flavour profile doesn’t mean less concern for quality and thoughtful choices,” she says.
+
+There is growing awareness of the hidden calories consumers are adding to their meals with condiments
+
+Hannah Cleland, GlobalData
+
+Cleland at GlobalData does not see much evidence of this development yet, though.
+
+“As the primary purchase driver is sensory enjoyment, there is not much move in the hot sauce market to develop low/no and clean label claims. But there is a growing awareness of the hidden calories consumers are adding to their meals with condiments,” she says.
+
+“Given the current climate around US food politics and the ongoing ultra-processed foods discussion, condiments much like other categories are likely to start receiving more scrutiny for their additives.
+
+“Our 2024 Q1 survey of key markets reveals 46% of consumers are extremely/quite concerned about the amount of ultra-processed seasonings, dressings and sauces they eat.”
+
+But she argues: “While there is a reasonable amount of awareness around the health impacts of condiments, we are unlikely to see the widespread attempts at reformulation we have seen in categories such as snacks and carbonated drinks any time soon.
+
+“That said, a clean label, non-HFSS condiment launch would appeal to more risk-averse consumers that spend longer scrutinising packaging than average consumers. Flavour impact will still come first so any better-for-you formulation with legs will need to guarantee high sensory enjoyment.”
+
+## Investor influence
+
+M&A activity could have an impact here. BGL released a report from its food and beverage investment banking team earlier this month that showed sauce and condiment firms are proving attractive to consumers and, by exten",www.just-food.com,2025-03-27,28,The heat could soon be on for indulgent spicy products,article,0.07277349352,61,170,171.2949309
+https://www.just-food.com/author/abr-2/,false,"The content is a list of short news snippets, not a single, complete news article.",Shivam Mishra,none,"Salmon producer SalMar has inked a deal to acquire the remaining shares in Wilsgård through a merger that values the…
+
+-
+-
+-
+UK sports-nutrition group Science in Sport has expressed its interest in a tentative takeover approach from private-equity firm BD-Capital. In…
+
+-
+-",www.just-food.com,2025-04-23,1,"Shivam Mishra, Author at Just Food",profile,0.03335573176,14,160,171.2949309
+https://www.just-food.com/news/trumps-canada-and-mexico-tariff/,true,Reports on a specific political event (proposed tariffs) with factual details and quotes.,Trump proposes 25% tariff on imports from Canada and Mexico  ,US President-elect Donald Trump plans to implement 25% tariffs on all imports from Canada and Mexico when he assumes office in January.  ,"US President-elect Donald Trump has indicated plans to implement 25% tariffs on all imports from Canada and Mexico when he assumes office in January.
+
+These tariffs are intended as a response to what he sees as a flow of fentanyl and migrants across the US borders.
+
+In a post on social media platform Truth Social on Monday (25 November), Trump said: “On January 20th, as one of my many first Executive Orders, I will sign all necessary documents to charge Mexico and Canada a 25% Tariff on ALL products coming into the United States, and its ridiculous Open Borders.
+
+“This Tariff will remain in effect until such time as drugs, in particular Fentanyl, and all Illegal Aliens stop this Invasion of our country! Both Mexico and Canada have the absolute right and power to easily solve this long simmering problem.”
+
+Responding to the announcement in a post on X yesterday (26 November), Mexico’s president Claudia Sheinbaum said: “Migration and fentanyl consumption will not be addressed with threats or tariffs… Dialogue is the way forward.”
+
+Such tariffs could have a significant impact on US consumers, according to US House Agriculture Committee ranking member David Scott. In a statement, he said: “Every single day, Americans visit grocery stores and buy food imported from Canada and Mexico.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“Trump’s tariffs will cost us at the grocery store, in our homes, and make it harder for American farmers to stay in business.”
+
+According to the USDA, two-thirds of US vegetable imports and half of fruit and nut imports come from Mexico.
+
+This includes nearly 90% of avocados, up to 35% of orange juice, and 20% of strawberries.
+
+The US market accounts for about 80% of Mexico’s avocado exports, a trade valued at close to £3bn in 2023.
+
+Speaking to *Just Food*, Agri-Food Analytics Lab senior director Sylvain Charlebois said Canadian agri-food sectors such as livestock, grains, seafood, and fresh produce are “most at risk from Trump’s tariff threats”.
+
+In 2023, the US imported $40.5bn worth of agricultural products from Canada, including baked goods, canola oil, beef, pork, chocolate, and frozen fries.
+
+“A 25% tariff would drastically erode margins, disrupt supply chains, and discourage American buyers, creating ripple effects across the industry,” Charlebois added.
+
+Responding to Trump’s plan, Canadian Chamber of Commerce president and CEO Candace Laing said: “Being America’s ‘nice neighbour’ won’t get us anywhere in this situation. President-elect Trump’s intention to impose 25% tariffs signals that the US-Canada trade relationship is no longer about mutual benefit. To him, it’s about winners and losers – with Canada on the losing end.”
+
+The tariffs could also drive up the prices of spirits like Tequila and Canadian whisky. The move has also raised concerns about potential job losses, compounding the economic impact domestically.
+
+In a statement, the Distilled Spirits Council of the US (DISCUS) president & CEO Chris Swonger said that tariffs on spirits products from Mexico and Canada are going to “hurt US consumers and lead to job losses across the US hospitality industry.”
+
+Meanwhile trade association, Spirits Canada said that the US is “largest export market for Canadian whisky” and expressed willingness to “work closely” with the US and Canadian governments to “resolve trade differences”.
+
+Data shared by DISCUS showed the US imported $4.6bn worth of Tequila and $108m worth of mezcal from Mexico last year, while the sales of Tequila and mezcal supplier in the US increased by 7.9%, reaching $6.5bn.
+
+Mexico also ranked as the third-largest export market for US distilled spirits, with exports totalling $139m.
+
+The US imported $202.5m worth of whisky from Canada in 2023, along with $537m worth of Canadian spirits.
+
+Canada was the second-largest export market for American spirits, with exports reaching $255m.",www.just-food.com,2025-04-09,15,Trump proposes 25% tariff on imports from Canada and Mexico  ,article,0.06862275083,38,169,171.2949309
+https://www.just-food.com/news/fresh-del-monte-stake-avolio/,true,Reports on a specific corporate action (acquisition) in a news-style format,Fresh Del Monte buys majority stake in avocado business Avolio,Fresh Del Monte Produce has acquired a majority stake in Uganda-based Avolio as part of its strategy to venture into “high-value specialty ingredients”.,"Fresh Del Monte Produce has acquired the majority of Uganda-based avocado oil supplier Avolio as part of the US group’s strategy to venture into “high-value specialty ingredients”.
+
+The financial terms of the deal remain undisclosed.
+
+In a statement, Fresh Del Monte said yesterday (26 March) it would link its “extensive” supply chain with Avolio’s extraction technology – set to be scaled up for daily avocado processing of 140 metric tonnes.
+
+Together, the companies would “lead” the market with “high-quality, sustainable avocado oil solutions”, Fresh Del Monte said.
+
+The Florida-based fresh produce giant also cited a Fortune Business Insights report, which said the avocado oil industry, valued at approximately $1.2bn, is expanding at a compound annual growth rate (CAGR) of 8% to 10%.
+
+The company said it is aiming to capitalise on this expanding market by increasing production capacity and establishing new facilities.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataFresh Del Monte chairman and CEO Mohammad Abu-Ghazaleh called the deal a “strategic step” aligned with the company’s vision to “extract greater value” across the supply chain.
+
+“These efforts not only reinforce our environmental stewardship but also position us to compete in higher-margin categories that drive profitable growth and long-term shareholder value,” he said.
+
+A vertically integrated producer, marketer, and distributor of fresh and fresh-cut fruit and vegetables, Fresh Del Monte Produce also operates in the prepared food sector across Europe, Africa, and the Middle East.
+
+In its 2024 fiscal year, the company reported net sales of $4.28bn, down from $4.32bn in 2023.
+
+The company attributed the decline to lower sales volume and per-unit selling prices in its banana segment, as well as exchange rate fluctuations.
+
+However, higher net sales in its fresh and value-added products segment, along with reduced ocean freight costs, contributed to an increase in gross profit, which rose to $357.9m in 2024 from $350.7m in the prior year.",www.just-food.com,2025-03-27,28,Fresh Del Monte buys majority stake in Avolio,article,0.0447128387,29,162,171.2949309
+https://www.just-food.com/news/west-virginia-bans-food-dyes/,true,Reports on a specific real-world event (West Virginia's ban on food dyes) with news-style reporting,US state bans seven synthetic food additives,West Virginia has banned the use of several synthetic dyes in school lunches and food items for sale in the US state.,"The US state of West Virginia has banned the use of seven synthetic dyes in school lunches and food items.
+
+Earlier this week, West Virginia Governor Patrick Morrisey signed House Bill 2354 into law, prohibiting the use of seven food dyes in school lunches and “unhealthy” food products deeming them “unsafe”.
+
+The legislation prohibits the use of Red Dye No. 3, Red Dye No. 40, Yellow Dye No. 5, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, and Green Dye No. 3 in food served through school nutrition programmes, starting 1 August.
+
+The law states that from January 2028, these seven dyes – as well as two preservatives, butylated hydroxyanisole (BHA) and propylparaben – will be banned across all food products sold within the state.
+
+According to a statement from the governor’s office, the phased implementation is designed to allow time for companies and prevent potential “price increases” for consumers.
+
+Governor Morrisey said: “West Virginia ranks at the bottom of many public health metrics, which is why there’s no better place to lead the Make America Healthy Again mission.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“By eliminating harmful chemicals from our food, we’re taking steps toward improving the health of our residents and protecting our children from significant long-term health and learning challenges.”
+
+He called the latest development “a step toward a productive dialogue about how West Virginia and our country can eat healthier and address some of the vexing health care problems facing our citizens”.
+
+The move follows similar actions in California in 2023, where the legislation banned four “substances” from food sold, manufactured or distributed in the state.
+
+The ingredients were potassium bromate, propyl paraben, Red Dye No. 3 and brominated vegetable oil, or BVO.
+
+The crack-down continued into 2024, with California passing the School Food Safety Act, outlawing several food additives – Red Dye No. 40, Yellow Dye No. 5, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, Green Dye No. 3 – in public school meals.
+
+In January, California Governor Gavin Newsom signed an executive order, instructing state agencies to propose measures aimed at curbing the consumption of ultra-processed foods (UPFs) in the state.
+
+The same month, the Federal Drug Administration (FDA) withdrew its approval of Red Dye No. 3 for use in food, supplements and ingestible drugs after studies linked it to cancer in laboratory animals.
+
+In March, US Health Secretary Robert F. Kennedy Jr. reportedly met with ‘big food companies’ and told them to remove artificial dyes from their products.",www.just-food.com,2025-03-27,28,US state bans seven synthetic food dyes,article,0.04710078973,31,173,171.2949309
+https://www.just-food.com/news/campbells-creates-chief-growth-officer-role-amid-change-in-snacks-leadership/,true,Reports on a specific corporate event (Campbell's creating a new role and leadership changes) in a news-style format.,Campbell’s creates chief growth officer role amid change in snacks leadership,The Campbell’s Company has created a chief growth officer role alongside a rejig of leadership for the group’s snacks division.,"The Campbell’s Company has created a chief growth officer role alongside a rejig of leadership for the group’s snacks division.
+
+Janda Lukin, currently senior vice president and head of marketing for snacks, will fill the new position from 2 June, assigned to “driving accelerated growth across the company”, which until last year was trading as Campbell Soup Co.
+
+Mick Beekhuizen, who replaced Mark Clouse as group president and CEO at the start of February, has also had to make a change at the top of the snacks division as Chris Foley is set to depart after a 25-year career at the US food business.
+
+Foley, who has led Campbell’s snacks business unit as president since 2022, will be replaced by Elizabeth Duggan from 12 May. She is currently the senior VP and general manager for the group’s operations in Canada.
+
+As chief growth officer, Lukin “will lead enterprise-wide growth strategies, elevate key commercial capabilities and drive transformative growth through insights and analytics, enhanced consumer experience and activations, innovation, and revenue growth management”, Campbell’s said in a statement.
+
+Last month, the company cut its sales and operating profit outlook for fiscal 2025 as it reported second-quarter results, highlighting some “softness” in snacks, an aspect that has not been unique to Campbell’s in the US context.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataMeanwhile, Duggan will “oversee the long-term growth and margin expansion of the snacks division”, and will be guided by Foley until he leaves the business in July.
+
+Beekhuizen said: “Janda brings a history of high performance at Campbell’s and elsewhere leading brand strategy, marketing, insights and innovation. She has the expertise and vision needed to accelerate our growth and deliver top-tier performance.”
+
+He added with respect to the new snacks head: “Elizabeth is a strong operator and culture builder with a track record of fostering winning teams. Her broad commercial and operational experience is well suited to unlock growth of our snacks division.”
+
+Commenting on Foley’s departure, Beekhuizen said the outgoing executive “leaves a legacy of excellence at our company”, adding that “he has been a valued partner to me and others, and we all wish him the best in the next step in his career”.
+
+No mention was made of Foley’s plans beyond Campbell’s. Former president and CEO Clouse left the company at the end of January for a position in American football, becoming the president of the NFL’s Washington Commanders.
+
+Foley said: “After 25 incredible years, the time has come for me to move on. This company has been a place of growth and a source of endless pride. I am deeply grateful for the talented teams, inspiring colleagues, and the opportunity to contribute to such an iconic business.”
+
+Looking into Lukin’s career history, she has been with Campbell’s since 2016, holding positions as VP of marketing for beverages and soups. She has been chief marketing officer for snacks since 2019.
+
+Prior to Campbell’s, Lukin spent 14 years at US snacks peer Mondelez International and also held marketing roles at what was once Kraft Foods.
+
+New snacks president Duggan has been at the business since 2019, first as the senior VP for Campbell’s transformation office before taking up the same role at the company’s Canada business.
+
+Her previous career included McKinsey & Company and Home Chef, the US meal-kit company bought by retail giant Kroger in 2018.
+
+Duggan will be replaced in Canada by Mackenzie Davison, currently the VP of marketing for Campbell’s there.",www.just-food.com,2025-04-16,8,Campbell’s creates chief growth officer amid change in leadership,article,0.0504375485,34,172,171.2949309
+https://www.just-food.com/news/lactalis-revenue-rises-above-e30bn-but-profits-hit-by-french-tax-agreement/,true,Reports on a specific corporate financial event (Lactalis's revenue and profit) with news-style reporting,Lactalis’ revenue rises above €30bn but profits hit by French tax agreement,Lactalis exceeded €30bn ($34.1bn) in revenues last year but the pace of growth slowed in an “unstable geopolitical and economic climate”.,"Lactalis exceeded €30bn ($34.1bn) in revenues last year for the first time but the pace of growth slowed in an “unstable geopolitical and economic climate”.
+
+That was the view of the world’s largest dairy company, which said net profit dropped 19% in 2024 to €359m due to an unquantified and unspecified tax settlement late in the year with the French authorities.
+
+Early in 2024, the privately-owned company reportedly came under investigation by the Parquet National Financier (PNF), or the National Financial Prosecutor’s Office, for alleged tax fraud dating back to 2018.
+
+The *Le Monde* local newspaper wrote last February that the PNF probe was launched in 2018 following ‘revelations’ made in the French press, including Mediacités, Ebdo, Les Jours and Mediapart.
+
+Those reports suggested that Lactalis ‘had been using several financial subsidiaries in Belgium and Luxembourg to allegedly artificially siphon-off the group’s profits to reduce its taxable income in France’, according to *Le Monde*.
+
+In a statement of its financial performance posted on LinkedIn yesterday (16 April), Lactalis said briefly: “The fall in net income reflects the agreement reached with the French tax authorities in late 2024.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataNevertheless, revenue rose 2.8% to €30.3bn, but slowing from the 4.3% growth in 2023. Operating income increased 4.3%, although Lactalis did not provide an end figure, while net income dipped from €428m in the prior 12 months.
+
+The Laval, Pays-de-la-Loire-headquartered business said in its 2023 report that profit “remained weak” that year, despite posting an 11% increase. The year was “marked by a change in consumer purchasing behaviour, reflected in a fall in sales volumes and a specific appetite for private labels”, Lactalis said at the time.
+
+Lactalis’ commentary around its 2024 performance was light on detail, with the Président and Galbani cheese brand owner saying the company “maintained its growth trajectory in an unstable geopolitical and economic climate”.
+
+However, the profit margin also dwindled, coming in at 1.2%, compared to 1.45% in 2023 and 1.36% in 2022.
+
+Chairman Emmanuel Besnier added: “For over nine decades, Lactalis has perfected its expertise in manufacturing dairy products year after year and developed a model that brings it stability and performance.
+
+“Today, we keep growing and creating value through our investments, as well as our ability to innovate, propose sustainable practices and support the development of partners around the world.”
+
+Lactalis said it invested more than €1bn in its manufacturing facilities last year, including improvements at its Larceveau creamery for Ossau-Iraty cheese, and new production and packaging lines at facilities in Certosa (Italy), Tulare (US) and Bendigo (Australia).",www.just-food.com,2025-04-17,7,Lactalis’ revenue rises above €30bn but profits hit,article,0.0472620625,30,166,171.2949309
+https://www.just-food.com/news/zertus-takes-full-ownership-of-sports-nutrition-business-well-plus-trade/,true,Reports on a specific corporate action (acquisition) in a news-style format,Zertus takes full ownership of sports-nutrition business Well Plus Trade,Germany's Zertus has expanded its nutrition and protein footprint with the acquisition of Well Plus Trade.,"German food business Zertus has taken over the Hamburg-based sports-nutrition business Well Plus Trade.
+
+Zertus previously held 50% of the shares in Well Plus Trade (WPT) and has now bought out its shareholding partner, Netherlands-headquartered investment company Nimbus.
+
+Zertus bought the original holding in Well Plus Trade in 2022, according to the German company’s legal representative at the time, Rocan.
+
+Well Plus Trade produces organic “bio-protein” shakes under the brand SedVital. Its Power System line of products also includes nutrition bars, protein powders and food supplements like Branched-Chain Amino Acid (BCAA) tablets, BCAA powders and L carnitine ampoules.
+
+The company also offers private label, providing product development, legal advice, marketing and sales guidance on the sports-nutrition market.
+
+Well Plus Trade CEO Annette Horváth said in a LinkedIn post: “We have officially entered a new chapter in our company’s journey: Zertus consolidates ownership, and Well Plus Trade GmbH is now a full group company of Zertus GmbH. I am excited to continue our mission, based on the Power System brand and our B2B partnering business.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“I am passionate about the opportunities that lie ahead – in our home markets, e-commerce and internationally.”
+
+Zertus CEO Patrick Mueller-Sarmiento said on the same social media platform: “By acquiring the remaining shares, we’re doubling down on our commitment to the fast-growing functional nutrition market. Together with Annette Horváth and her fantastic team, we’re ready to take WPT’s success story to the next level – with innovation, independence, and full-on power.”
+
+Zertus is also present in the UK and Ireland. It expanded its snacking and confectionary presence in 2021 with the acquisition of the The Sun Valley Nut Company.
+
+Zertus also owns sports-nutrition company Dextro Energy and German online organic trader Bio Zentrale, among other labels.",www.just-food.com,2025-04-14,10,Zertus buys sports-nutrition business Well Plus Trade outright,article,0.04388413992,27,164,171.2949309
+https://www.just-food.com/news/greenyard-chases-majority-stake-in-vegetable-peer-gelagri-bretagne/,true,Reports on a specific corporate action (Greenyard seeking to acquire a stake in Gelagri Bretagne) in a news format.,Greenyard chases majority stake in vegetable peer Gelagri Bretagne,Greenyard is seeking to take a majority shareholding in fellow frozen vegetables group Gelagri Bretagne in France.,"Greenyard is seeking to take a majority shareholding in fellow frozen vegetables group Gelagri Bretagne in France.
+
+The Brussels-listed supplier of fresh and frozen fruit and vegetables said in a statement that it has signed a letter of intent with Loudéac, Brittany-based Gelagri Bretagne to acquire the undisclosed stake before the end of the year, subject to regulatory approval.
+
+Gelagri Bretagne, which is owned by the Eureden agri-food cooperative, also located in Brittany, produces a range of frozen vegetables, along with ready meals, soups and purées. Set up in 1978, the company supplies the retail and foodservice channels from three sites in Brittany: Loudéac (Côtes-d’Armor), Saint-Caradec (Finistère) and Landerneau (Finistère).
+
+Francis Kint, the group CEO of Greenyard, said in the statement: “We have longstanding historical ties with Eureden and have been solid partners for decades.
+
+“This envisaged partnership will allow both of us to strengthen our position, both from a strategic sourcing perspective, as from a production point of view in this fertile region of Brittany. Together with our customers, we would be able to further increase the consumption of healthy and nutritious frozen foods, fully in line with Greenyard’s mission.”
+
+Financial terms of the deal were not disclosed. Greenyard currently operates two factories in France for its frozen foods division in Moréac, in the Morbihan department of Brittany, and in the Nord department of Comines, a spokesperson confirmed with *Just Food*, adding that 500 Gelagri Bretagne employees are part of the deal.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe company declined to disclose its revenue generated in France or the annual turnover of Gelagri Bretagne.
+
+As part of the Eureden co-op, Gelagri Bretagne is engaged in both the growing and processing of frozen vegetables such as peas, cauliflower and carrots. It owns the brands Paysan Breton and D’aucy.
+
+“By consolidating the production and processing of vegetables in the Brittany region, the partnership will directly contribute to accelerated growth and increased efficiency,” according to the statement.
+
+Alain Perrin, the managing director of Eureden, said: “In a frozen vegetable market of European dimension, this project offers real prospects for the consolidation and development of our vegetable business and reaffirms its strategic importance in Brittany.
+
+“Through this partnership, in which we would be very closely involved, we would mutually strengthen our activities in the heart of the open-field vegetable production areas of our cooperative’s members.”
+
+Greenyard is seeking to reach €5.4bn ($5.8bn) in annual sales by March 2026, along with an adjusted EBITDA print of €200-210m.
+
+In the first half of the company’s current financial year, sales climbed 6.1% to €2.6bn, led by pricing of 2.4%, or what Greenyard termed as “inflation compensating measures”. Volumes rose 2.9%.
+
+Adjusted EBITDA increased 4.6% to €94.4m. Net profit was €1.2m.
+
+Kint said: “After successfully navigating our business during two challenging years in 2022 and 2023, which were marked by unseen inflation, we reached good operational results in the first half of this financial year 24/25.
+
+“Our net sales increased, and we further improved our adjusted EBITDA. This was driven by sustained volume growth, particularly in the fresh segment, and by managing optimal price levels across both segments, fresh and long fresh.”
+
+Sales in the company’s recent full financial year (2023/24) rose 10.9% to €5.1bn. Adjusted EBITDA increased 11.5% to €186.5m and net profit was up 63% at €15.2m.
+
+That same fiscal year, Greenyard struck a couple of acquisitions. It bought Belgium’s Crème de la Crème, a private-label manufacturer of frozen desserts such as ice lollies, sorbet and gelato.
+
+And it acquired dairy-free, Italian-style, ice-cream maker Gigi Gelato, headquartered in the Netherlands. That was before Kint was promoted to CEO at the tail end of 2023, ending the dual leadership of Hein Deprez and Marc Zwaanveld.",www.just-food.com,2025-03-28,27,Greenyard chases majority stake in Gelagri Bretagne,article,0.05214327476,36,172,171.2949309
+https://www.just-food.com/news/hershey-organic-snacks-lesserevil/,true,Reports on a specific corporate action (acquisition) in a news-style format,Hershey strikes deal to acquire organic snacks maker LesserEvil,"Candy giant The Hershey Company has signed a ""definitive agreement"" to acquire LesserEvil, a US-based organic snack manufacturer.","Candy giant Hershey has signed a deal to buy LesserEvil, a US-based organic snack manufacturer.
+
+The fnancial terms of the transaction have not been disclosed.
+
+Connecticut-based LesserEvil markets a range “better-for-you” snacks including organic popcorn, Power Curls, Organic Space Balls and Moonions.
+
+Hershey president and CEO Michele Buck, who is set to step down next year, said the acquisition of LesserEvil will bring “additional manufacturing capabilities and capacity”.
+
+“Investing in LesserEvil brings a multi-category, better-for-you snacks platform to extend our offerings into new categories and forms, reaching new consumers in more eating occasions,” Buck said.
+
+The deal is slated for completion later in the year, contingent on securing regulatory approval.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataLesserEvil CEO Charles Coristine said: “Hershey’s century-long legacy of excellence creates not just strategic alignment but a true cultural home where we can continue to grow and make an impact.”
+
+In 2024, Hershey generated net sales of $11.2bn, up 0.3% from the previous year. Organic, constant-currency net sales increased 0.4%.
+
+In the fourth quarter, net sales grew by 8.7% to $2.89bn.
+
+These figures included a “0.2-point benefit” from the chocolate company’s acquisition of Sour Strips in November.",www.just-food.com,2025-04-04,20,Hershey strikes deal to acquire organic snacks maker LesserEvil,article,0.04186935915,27,170,171.2949309
+https://www.just-food.com/news/risk-of-tariff-triggered-global-recession-growing-globaldata/,true,Reports on a specific event (trade tariffs) with news-style reporting,Risk of tariff-triggered global recession growing – GlobalData,Concerns over a potential US recession this year are growing as investors assess the impact of Trump's tariff policies.,"The risks of both US and global recessions are growing as a result of uncertainty created by the trade tariffs being variously proposed, introduced and rolled back by US President Donald Trump, according to a new briefing.
+
+GlobalData’s *Tariffs and Trade Wars Executive Briefing (First Edition)* states that concerns over a potential US recession, in particular, this year are growing as investors reassess the economic impact of the country’s new tariff policies.
+
+“Keen US interest in shutting backdoors to Chinese triangulation of imports will further disrupt global supply chains, with surging risks of US stagflation and global recession if Trump overplays his hand,” the briefing says.
+
+It adds: “Despite the 90-day pause on most reciprocal tariffs, the near- and longer-term outlook is dogged by tariff uncertainty, complicating investment and management decisions. The greatest risk is that ongoing market volatility triggers reflexivity, sending corporate and consumer confidence plummeting, with indications that this is already happening.”
+
+The briefing notes “a silver lining” in that there could be a strengthening of regional and inter-regional trade ties outside the US. However, it maintains that the outlook remains very uncertain and volatile – largely because the motives and agendas underlying Trump’s policies are tangled and contradictory.
+
+“This points to high levels of uncertainty – a feature rather than a bug, which Trump likes to weaponize for tactical advantage,” it says. “The outlook is further clouded by questions over which countries will follow China in imposing retaliatory tariffs on US goods and the timelines for potential trade negotiations with the US that could see tariffs reduced.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe briefing adds that any prospective benefits of tariffs in the US would only emerge gradually, along with the tax cuts and deregulation promised by Trump.
+
+A key question it suggests needs consideration when assessing the likely impact of tariffs is how high the pain threshold is for the US administration in pursuing its goals. GlobalData’s view is that it is “probably lower than its main trade-war opponents.”
+
+The briefing explains: “Decades of outsized market gains and high household exposure to equities mean negative wealth effects will be stronger in the US. There is limited fiscal policy headroom with dented international confidence hurting the US dollar and Treasury bond market, while higher prices complicate the Fed’s scope to reduce interest rates. Trump’s 9 April decision to pause most ‘reciprocal’ tariffs for 90 days suggests that bond market turbulence prompts greater caution in tariff policy.”",www.just-food.com,2025-04-15,9,Risk of tariff-triggered global recession growing – GlobalData - Just Food,article,0.04811797276,24,165,171.2949309
+https://www.just-food.com/news/science-in-sport-directors-back-b-d-capital-takeover-bid/,true,Reports on a specific corporate action (takeover bid) with factual details and news-style reporting,Science in Sport directors back B-D Capital takeover bid,Science in Sport directors have thrown their weight behind a bid for the UK sports-nutrition group from private-equity firm B-D Capital.,"Science in Sport directors have thrown their weight behind a takeover bid for the UK sports-nutrition group from private-equity firm B-D Capital.
+
+In a stock exchange filing today (17 April), Science in Sport said its independent directors had agreed the terms of a deal.
+
+The development came 24 hours after B-D Capital’s interest in the business emerged.
+
+B-D Capital’s takeover offer amounts to £0.34 a share for Science in Sport, valuing the owner of the SiS and PhD Nutrition brands at £82.3m ($109.1m).
+
+In the first half of 2024, Science in Sport ran up a loss of £2.5m. The loss was lower than the £3.3m booked a year earlier but came amid a 25.4% drop in first-half revenues to £25.7m.
+
+In July last year, the company conducted a capital raise worth around £8.5m.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataA trading update in January included a set of partial unaudited results in which Science in Sport said it expected its annual revenues to have fallen by 17.5% to £51.9m in 2024.
+
+“SiS has built a fantastic portfolio of sports nutrition products and the current management team has been instrumental in reshaping its strategic focus. Nonetheless, whilst progress has been substantive, much remains to be done to optimise the value potential of the SiS group,” Science in Sport non-executive director Henry Turcan said.
+
+“The SiS board believes that the current offer reflects the premium nature of the SiS brands and market position which has been established and rewards shareholders for the faith and capital provided, most recently at the turnaround fundraising undertaken in July last year at a price of 17 pence per share.”
+
+He added: “The acquisition will provide SiS shareholders with the opportunity to realise the value of their holdings, in cash, at an attractive value without providing further capital or assuming additional risk likely to be necessary to drive meaningful growth and value creation over the medium term.”
+
+London-headquartered Science in Sport, set up in 1992, markets gels, powders and bars through supermarket chains, specialist sports retailers and online. The company, which also has tie-ups with professional sports teams, has a production facility in northern England.
+
+In 2023, BD-Capital made an investment in Netherlands-based food supplements company Bonusan. It also has gut-health food supplement provider Symprove in its portfolio.
+
+BD-Capital partner Andrew Dawson said the private-equity firm had been “impressed by the attractive fundamentals and high growth potential of SiS’ two brands”.
+
+He added: “We have been monitoring the business for several years and have been highly impressed by the results achieved by the current management team in the last 18 months. As an operator-led, sector-specialist investor, BD-Capital has strong experience in supporting leading consumer health and VMS businesses and we will bring to bear our full range of capabilities to support SiS’ growth.”
+
+The Science in Sport independent directors who are investors in the business have said they will sell their shares to B-D Capital.
+
+Overall, the private-equity firm has received “irrevocable undertakings” from Science in Sport shareholders who together own just over 40% of the business that they will vote in favour of the bid at an upcoming shareholder meeting.",www.just-food.com,2025-04-17,7,Science in Sport directors back B-D Capital takeover bid - Just Food,article,0.05004047023,33,170,171.2949309
+https://www.just-food.com/features/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/,true,Reports on a specific event (Dairy Innovation Strategies conference) with news-style reporting,"Opportunity, sustainability and innovation – the buzz around European dairy challenges",European dairy players and alternative counterparts have their work cut out in an ever-evolving market to meet consumer expectations.,"Opportunity was the theme that buzzed around the Dairy Innovation Strategies conference in Copenhagen – the industry just has to find new ways to grasp it.
+
+Consumers are becoming increasingly savvy about what’s good for them and what isn’t and are making purchasing decisions accordingly, which makes transparency by European dairy manufacturers, and the wider food fraternity, ever more crucial. It’s become a much more consumer than producer-driven environment.
+
+“We are in an era of heightened environmental awareness but also evolving consumer preferences and expectations,” was how Sibéal Bird, the European sustainability director at Kerry Group, framed it as she kicked off the two-day, dairy-industry event convened by *Just Food’s* sister company Arena International.
+
+“We know that the majority of European consumers are increasingly prioritising sustainability and very much so the health of our planet, and the shift in demand for more sustainable products is putting pressure onto everyone within the supply chain.”
+
+Sustainability was only one of a plethora of topics up for discussion, with conference participants no doubt eager to hear, and share, the views of their European dairy counterparts and the industry faces turbulence in volumes.
+
+
+Growing health and nutrition considerations among consumers, demand for quality at an affordable price, the need for innovation, particularly around functionality, and plant-based vis-à-vis hybrid products were all on the menu.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHowever, a particularly interesting aspect was thrown into the arena by Jemma Luxford, the commercial director for Suckies dairy pouches brand maker The Collective – convenience, but more crucially, convenience around snacking.
+
+“As an industry, we’re not quite doing a good enough job to create the solutions that truly overcome the barriers that consumers have about how you bring that healthy, nutritious snack on the go,” Luxford argued.
+
+“Consumers are craving convenience more than ever. We as an industry need to adapt and evolve to create solutions that are quick, convenient and snackable that can enable us to grow and develop alongside this category.”
+
+Luxford spoke to that opportunity, especially toward the Gen Zs who are turning away from the typical three-meals-a-day, around creativity.
+
+“Dairy has a competitive advantage because it is so nutritionally dense that it’s the perfect snack. Ultimately for our industry, the penetration is really high, it’s pretty much maxed out, and value is really low.
+
+“It’s hard for us to find opportunities to grow, and we need to be able to find new occasions for consumers to drive that growth.”
+
+## ‘Credible messaging’
+
+
+One of those opportunities is meeting consumer needs around heightened awareness in terms of a healthy diet, namely reducing fat, sugar and salt in dairy and innovating for the immediate and longer term but also with a slant toward sustainability.
+
+“Nutrition has never been more topical,” Kerry’s Bird said, emphasising how people are searching out products that are natural and clean label, while retailers are also becoming more transparent.
+
+“As a result, we’re seeing that retailers are actually making their sugar reduction and nutrition optimisation claims public and available to consumers, which in turn, is putting huge pressure back onto brands and producers,” she argued.
+
+“Sustainability claims have become incredibly crucial for brands but the authenticity behind those claims is receiving heightened scrutiny. Consumers are looking for clear, concise and credible messaging and data behind that.”
+
+## Protein at a price
+
+In a round table discussion, Vicky Davies of the ingredients division of dairy giant FrieslandCampina, suggested the opportunities for innovation are “huge” but with the need to continue to adapt to changing consumer dynamics, including around people considering “longevity” as well as sustainability in their purchasing decisions.
+
+“I think we have not only an opportunity but a responsibility to be able to innovate and deliver on the health needs that they have,” the FrieslandCampina global marketing director for performance, and active and medical nutrition, said.
+
+“Innovation is always going to be tough. Consumers want something new all the time.”
+
+Differentiation is also a challenge but more so around backing product and health claims with solid evidence, an area where regulators can play a part in ensuring quality control, Davies suggested, referring to what she calls “sweeping statements”.
+
+It was a similar view shared by Mike Bagshaw, the owner of UK-based International Taste Solutions (ITS), which caters to the dairy industry and other food sectors.
+
+“If I was being brutally honest, most of the protein sales are protein at a price,” Bagshaw said in the round robin discussion.
+
+“We’re seeing huge growth in 25 grams of protein for under a euro. I’m not sure people are looking at the credentials when they buy that product.”
+
+There’s a need for better education and awareness among consumers too with evidence-based facts to ensure people aren’t being hoodwinked or the risk consumers take on-pack product claims at face value, he suggested.
+
+“I’m not entirely convinced about claims on packs because I think sometimes they often seem too good to be true,” Bagshaw said.
+
+He used a similar analogy for the plant-based dairy market, which like other alternative food categories like meat-free haven’t always delivered on promises, especially around quality and taste, and even price.
+
+“I’m personally not entirely convinced with it. I think what will happen is you’ll get a few very good, strong brands with really good technology, really clean label. They’re the ones that I think will make it, and I think they’ll be a bit more of a day of reckoning for some of the others. And it’s already happening,” he argued.
+
+From FrieslandCampina’s perspective, Davies said the Dutch co-op did launch some plant-based dairy options on the consumer and ingredients side, mostly through partnerships, but the decision was more to do with giving people more choice.
+
+“Our core is in dairy, and we have gone back to that and also strengthened that, and we’ll continue to do so,” she says.
+
+## Hybrid dairy
+
+
+Hybrid dairy products might arguably be the solution to cutting emissions from agriculture, particularly so for the dairy industry. One such company is PlanetDairy in Denmark, which is producing cheeses combining real dairy with plant-based ingredients.
+
+Kerry Group took a similar path last year, launching the Smug hybrid range of products, including cheese, butter and a milk drink.
+
+Paul Cornillon, the head of R&D and one of the founders of PlanetDairy, said the company is on a “mission to help consumers and customers shift or transition to new dairy with low CO2s”.
+
+The key challenge with full-blown dairy alternatives is taste, closely followed by price, he contends.
+
+“A solution for the dairy industry is to swap completely to plant-based but it’s not that easy. If your product doesn’t taste [good], you’re doomed. It’s not going to work,” Cornillon says.
+
+“If we are to help consumers and customers to shift to new dairy with less CO2, that new dairy, whatever it is, has to taste like dairy, it has to be functional like dairy, it has to be nutritious like dairy.”
+
+## Milk alternatives
+
+From an alternative milk perspective, Ilse Siekkinen, the general manager for the Nordics region for US-based Oatly, said there is room to “explore hybrids” in the dairy drinks space as the market is not so “polarised” as it once was, where consumers either picked a plant-based beverage or real milk, with no compromise.
+
+However, she stressed Oatly continues to “believe in the power of oats” because of their nutritional value and sustainability credentials.
+
+Habits are also changing among different generations in the types of coffee consumed, when they drink the beverage and the choice of milks, which presents opportunities for plant-based varieties, Siekkinen said.
+
+She noted an increase in so-called “cross shopping”, where households are purchasing both dairy-based milks and plant-based versions to fit different occasions and individual applications.
+
+“I’d say there’s a shift a bit in consumer behaviour within different generations. I could almost say that there’s a bit of a paradigm shift when it comes to coffee consumption. We see that, for example, the younger generations are starting to consume coffee differently – it’s more cold coffees and other different coffee drinks,” she suggested.
+
+“Younger generations consuming less alcohol, I think can also open up a new era for drinks when it comes to plant-based drinks, and we can drive that movement forward and indulge in some taste experiences in different occasions.”
+
+As well as educating consumers on the benefits of consuming alternative milk drinks it’s also about transparency and providing accurate information, while there’s plenty of room for further innovation with a focus on high quality and taste, Siekkinen said.
+
+## Quality issues
+
+Joining the discussion on milk alternatives was Christian Christensen, the CEO of Denmark-based Dryk, which produces a range of beverages using oats or peas as the main protein ingredient, with an emphasis on sustainability and CO2 reduction.
+
+He took up the quality mantle put forward by Siekkinen, arguing that, as with other dairy alternatives, there remain issues with some products on the market, particularly around taste, presenting the risk that people don’t come back with repeat purchases.
+
+“The biggest threat to us is really cheap products of questionable quality. Taste is becoming the most important part in our industry and it’s clear that the market is shifting towards higher quality, which is seen in the supermarket, in cafes and restaurants,” he contended.",www.just-food.com,2025-04-23,1,"Opportunity, sustainability and innovation – European dairy",article,0.07606042278,67,173,171.2949309
+https://www.just-food.com/news/arla-still-at-table-amid-domty-split-plan/,true,Reports on a specific corporate action (Arla's interest in Domty's assets) with a clear timeframe.,Arla still at table amid Domty split plan,"Arla Foods has expressed its interest in the dairy assets held by Domty, which plans to split into two entities.","Arla Foods has expressed its interest in the dairy assets held by Arabian Food Industries, which plans to split into two entities.
+
+A “non-binding offer” from Arla for a majority stake in Arabian Food Industries, also known as Domty, is off after the Egyptian group decided to separate in two.
+
+However, the Danish dairy giant said today (14 April) it would hold talks with Domty over its dairy assets.
+
+In October, Arla put forward a proposed bid to buy a majority stake in Domty.
+
+At the time, the Lurpak owner said the offer was “non-binding” with the company underling it was “looking at the details” before deciding whether to proceed with a firm bid.
+
+However, Arla said today Domty’s decision had changed its position.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“At the expiration of the due diligence period, Arabian Food Industries Company has announced its plan to separate the company into two entities. Arla Foods now withdraws the non-binding offer made for the share majority of the entire business and instead explores a potential deal for the entity that owns the dairy business once Domty has successfully completed the demerger,” Kim Villadsen, the SVP for Arla’s business in the Middle East and north Africa, said. “Both companies have agreed to continue the positive and constructive dialogue we have had so far while this process takes place.”
+
+As well as dairy products, Domty markets juices and bakery items.
+
+In 2024, the company generated sales of E£9.2bn ($180.4m), up from E£7.5bn a year earlier. Its net profit after tax stood at E£501.2m, versus E£454.4m in 2023.
+
+Domty issued correspondence from Arla that said the Castello cheese owner had not completed its due diligence on the entire business and would not be able to finish the work now the company had announced its proposed demerger.
+
+“Arla still has the desire to explore a potential entry to the promising Egyptian market,” the letter to Domty MD Mohamed Omar El Damaty read. “Accordingly, Arla intends to continue interactions with Domty and its major shareholders and to monitor the developments of the demerger process and its due diligence requirements to evaluate the feasibility of a potential acquisition of the entity that would own the dairy business.”
+
+Last week, Arla announced plans to merge with German dairy cooperative DMK Group, forming an entity of more than 12,000 farmers across seven countries.
+
+The pair said in a joint statement the deal will create “the largest dairy cooperative in Europe”, with members in Denmark, Sweden, the UK, Germany, Belgium, Luxembourg and the Netherlands.
+
+The merger is subject to regulatory approval and the backing of the board of representatives in both cooperatives in June.
+
+It could bring a combined pro-forma revenue of €19bn ($20.75bn) to the new entity, which will carry the Arla name and be headquartered in Viby J, Denmark.",www.just-food.com,2025-04-14,10,Arla still at table amid Domty split plan - Just Food,article,0.04748656833,32,165,171.2949309
+https://www.just-food.com/contractors/data/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/pressreleases/abbemat-refractometer-models/,true,"This is a press release announcing a new product from Anton Paar, presented in a news-like format.",Anton Paar Introduces the New Abbemat Refractometer Models: Cost-Efficient Quality Control for the Food Industry,"Anton Paar’s Abbemat series of refractometers delivers highly accurate and efficient refractive index and Brix measurements, offering unparalleled support for…","Anton Paar’s Abbemat series of refractometers delivers highly accurate and efficient refractive index and Brix measurements, offering unparalleled support for quality control processes in the food industry. From raw material verification to process optimisation and final product analysis, these instruments ensure reliable results and operational efficiency for manufacturers and laboratories.
+
+Engineered for precision, Abbemat refractometers achieve accuracy of up to ±0.00002 nD with a broad measurement range from 1.26 to 1.72 nD. By maintaining strict temperature control and employing precise wavelength calibration, they guarantee consistent results across a wide range of food products, including sugar, beverages, syrups, oils, and dairy. Factory calibration, performed with certified reference standards, ensure full traceability to metrological reference standards and minimises measurement uncertainty. This high level of accuracy supports food producers in meeting quality standards and strict regulatory requirements.
+
+Durability and robustness make the Abbemat series particularly suited to the demanding environments of food production and analysis. The sapphire measuring prism – on which there’s a 25-year warranty – offers superior resistance to scratches and wear from laboratory tools, ensuring reliable long-term performance. The sample well, crafted from stainless steel, offers excellent resistance to common food-related substances.
+
+Efficiency is a key feature of the Abbemat refractometers, enabling high-throughput workflows in food production facilities. With rapid cycles of up to ten seconds for measurement and documentation of the results, these instruments increase sample throughput without compromising accuracy. In addition, the refractometers integrate seamlessly with Anton Paar’s density meters and viscometers, creating automated multiparameter workflows to streamline quality control processes in food laboratories.
+
+Through integration with Anton Paar’s AP Connect software, laboratories can ensure centralised, secure data storage with full traceability.
+
+With their precision, speed, and durability, the Abbemat refractometers are tailored to meet the specific needs of the food industry. They empower laboratories and manufacturers to deliver high-quality products with confidence.
+
+To learn more about the Abbemat Refractometers, visit our website or contact us via email ‒ info.uk@anton-paar.com for the UK and info.ie@anton-paar.com for Ireland.",www.just-food.com,2025-04-01,23,Anton Paar Introduces the New Abbemat Refractometer Models: Cost-Efficient Quality Control for the Food Industry - Just Food,article,0.05818778949,12,157,171.2949309
+https://www.just-food.com/news/canadas-groupe-st-hubert-sets-out-capex-plans/,true,Reports on a specific corporate action (investment plans) in a news-like format,Canada’s Groupe St-Hubert sets out capex plans,Canada-based Groupe St-Hubert plans to invest in its food manufacturing arm.,"Canada-based Groupe St-Hubert plans to invest in its food manufacturing arm.
+
+The company today (9 April) set out capex plans for both sides of its business – food production and restaurants.
+
+In a statement, Groupe St-Hubert said it is making “massive investments” in its food manufacturing plants in two suburbs of Montreal – Blainville and Boisbriand.
+
+The group said it will invest more than C$11m at the factories plants to add new production lines and modernise equipment.
+
+The company produces and distributes food products under the St-Hubert brand, as well as under 26 other brands.
+
+“This sector is booming, as this year alone the company plans to launch 27 new products under the St-Hubert brand and 63 new products under other brands,” it added.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataGroupe St-Hubert said it also plans to spend C$650,000 to build a new R&D centre in Boisbriand. The site should be completed this year, it added.
+
+The restaurant business is to receive around C$40m to invest in its outlets.
+
+More than 20 restaurants will be renovated in Quebec, and nine more will be opened by 2026, the group said.
+
+The group has 121 restaurants, 90% of which are in Quebec, with the rest in Ontario and New Brunswick. It has a network of 91 franchisees.
+
+“These financial commitments will consolidate the famous chain’s position of leadership in the food industry, in the areas both of restaurants and of grocery products,” the company added.
+
+Groupe St-Hubert was acquired by Canadian restaurant group Cara Operations in 2016.",www.just-food.com,2025-04-09,15,Canada’s Groupe St-Hubert sets out capex plans - Just Food,article,0.04282122774,29,165,171.2949309
+https://www.just-food.com/author/benwein/,false,Reports on multiple specific corporate actions in the food industry.,Ben Wein,none,"The US Food and Drug Administration (FDA) has reportedly suspended a quality control programme for the testing of fresh milk…
+
+-
+-
+-
+Australia’s largest food retailer Woolworths has been granted clearance to take full control of Beak & Johnston. New Zealand's Commerce…
+
+-
+German food business Zertus has taken over the Hamburg-based sports-nutrition business Well Plus Trade. Zertus previously held 50% of the…
+
+-
+Canadian salmon farmer Cooke is considering leaving its Chile operations after the country's environmental regulator acted to prevent the company…",www.just-food.com,2025-04-01,23,"Ben Wein, Author at Just Food",profile,0.03178283537,12,156,171.2949309
+https://www.just-food.com/events/next-generation-ingredients-2025/,false,"The content is missing, so it cannot be classified as a news article.",Next Generation Ingredients 2025,none,none,www.just-food.com,2025-04-16,8,Next Generation Ingredients 2025 - Just Food,article,0.02097534561,0,120,171.2949309
+https://www.just-food.com/news/vfg-just-egg-europe-production/,true,Reports on a specific corporate agreement with news-style reporting,Vegan Food Group signs Europe production deal for Just Egg ,"UK’s Vegan Food Group (VFG) has struck a deal to bring Eat Just’s plant-based egg, Just Egg, to European markets for the first time. ","The UK’s Vegan Food Group (VFG) has struck a deal to bring Eat Just’s plant-based egg, Just Egg, to European markets for the first time.
+
+In a statement, VFG chairman Matthew Glover said the company has secured “exclusive” manufacturing and distribution rights for Just Egg across the UK and EU.
+
+He described the agreement as a “landmark deal” for the company. The production of Just Egg in Europe is scheduled to begin later this year.
+
+US-based Eat Just develops egg alternatives using mung beans and produces plant-based mayonnaise and dressings.
+
+Founded in 2011 by Josh Tetrick, the company has also expanded into cell-based meat through its subsidiary Good Meat.
+
+Under the agreement, VFG will invest £11.5m ($15.2m) in a “fully automated” production line at its Lüneburg facility in Germany, which it claims is Europe’s “largest” dedicated plant-based site.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“This partnership is a huge leap forward in transforming plant-based food across Europe,” Glover added.
+
+The journey of Just Egg to Europe has been in development for several years.
+
+In 2018, Eat Just entered a manufacturing and distribution deal with Italian egg supplier Eurovo, followed by a sales and distribution agreement with German poultry company PHW Group in 2019.
+
+The launch was contingent on regulatory approval, which was granted by the European Food Safety Authority in October 2021.
+
+Just Egg is available in markets, including South Africa, South Korea, Canada, Hong Kong, China and Singapore,
+
+VFG was originally in 2020 as VFC Foods by Adam Lyons and Glover, the latter known for launching the Veganuary campaign. The company has since grown its presence through M&A, with its portfolio including VFC, Meatless Farm and Clive’s.
+
+In October, VFG has sold a manufacturing facility in Germany to tofu specialist The New Originals Company.",www.just-food.com,2025-04-15,9,Vegan Food Group signs Europe production deal for Just Egg ,article,0.04393245342,30,174,171.2949309
+https://www.just-food.com/news/texas-probe-into-wk-kellogg/,true,Reports on a specific real-world event (Texas probe into WK Kellogg) with news-style reporting,Texas announces probe into WK Kellogg's 'healthy' claims ,Texas Attorney General Ken Paxton has launched a probe into WK Kellogg's marketing claims that portray its cereals as “healthy”. ,"Texas Attorney General Ken Paxton has launched an investigation into WK Kellogg’s marketing claims that portray its cereals as “healthy”.
+
+WK Kellogg, which was spun off from Kellogg Company in 2023, produces a range of cereals including Froot Loops, Rice Krispies and Frosted Flakes.
+
+In a statement, Paxton’s office said WK Kellogg’s has advertised its products as “healthy” in its marketing.
+
+According to the Attorney General’s office, several WK Kellogg cereals “are filled with petroleum-based artificial food colourings” that have been linked to health issues such as hyperactivity, obesity, autoimmune disorders, hormonal imbalances, and cancer.
+
+Paxton added: “A critical part of fighting for our children’s future is putting an end to companies’ deceptive practices that are aimed at misleading parents and families about the health of food products.”
+
+The office further claimed WK Kellogg’s products “specifically contain” artificial food dyes in shades of blue, red, yellow, green and orange.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAlthough the company has previously announced plans to eliminate artificial dyes and the preservative BHT from its cereals, these changes have not yet been implemented in the US, the statement from Paxton’s office read. They have, however, been made in Canada and Europe, it added.
+
+*Just Food* has approached WK Kellogg for comment.
+
+Paxton said: “Artificial food colourings have been shown to have disastrous impacts on health, and in no world should foods that include these dyes be advertised as ‘healthy.’
+
+“There will be accountability for any company, including Kellogg’s, that unlawfully makes misrepresentations about its food and contributes to a broken health system that has made Americans less healthy.”
+
+The investigation follows a meeting between US Health Secretary Robert F. Kennedy Jr. and major food manufacturers last month in which he urged companies to phase out artificial dyes from their products.
+
+According to *Bloomberg*, Kennedy’s discussions included companies such as PepsiCo and Kraft Heinz.
+
+Reviewing an email from the Consumer Brands Association (CBA), *Reuters* reported that Kennedy aims to eliminate artificial dyes from the food supply by 2028.
+
+Before the meeting, Kennedy also directed the FDA to revise safety rules to help eliminate a provision that allows companies to self-affirm that food ingredients are safe.
+
+He asked the FDA to take steps to explore potential rulemaking to revise its Substances Generally Recognized as Safe (GRAS) rule and related guidance to eliminate the self-affirmed GRAS precedent.
+
+“For far too long, ingredient manufacturers and sponsors have exploited a loophole that has allowed new ingredients and chemicals, often with unknown safety data, to be introduced into the US food supply without notification to the FDA or the public,” Kennedy said at the time.
+
+In January, the FDA announced plans to ban Red 3 food colouring in food, supplements, and ingestible drugs.
+
+Known as erythrosine or FD&C Red No. 3, the dye provides a cherry-red hue and is used in confectionery, cookies, frozen desserts and medications.",www.just-food.com,2025-04-08,16,Texas announces probe into WK Kellogg's 'healthy' claims ,article,0.04886473719,35,172,171.2949309
+https://www.just-food.com/author/deanbest/,false,"Contains multiple short news snippets, not a single complete article",Dean Best,none,"Danone is to stop selling its organic alt-milk brand Provamel in Germany. The French group is pulling the brand from…
+
+-
+-
+-
+Not even four months after FrieslandCampina and Milcobel set out plans to merge, another pair of European dairy groups have…
+
+-
+-
+
+-
+-
+-
+-
+Snacks group Pladis has launched an accelerator programme aimed at supporting early-stage companies both locally and internationally. Eyeing an ageing population…
+
+-",www.just-food.com,2025-04-01,23,"Dean Best, Author at Just Food",profile,0.03419856069,15,160,171.2949309
+https://www.just-food.com/news/danone-to-close-germany-plant/,true,Reports on a specific corporate action (Danone closing a plant) in a news-style format.,Danone to close Germany dairy plant,"Danone plans to shut a dairy plant in Germany, pointing to production costs and the facility not using its full capacity.","Danone plans to shut a dairy plant in Germany, pointing to production costs and the facility not using its full capacity.
+
+The Activia maker said it is lining up the closure of the site in Ochsenfurt by the final quarter of next year.
+
+In a statement, Danone explained the decision was necessary as the “only way to remain competitive and successful in the long term in German-speaking countries”. Around 230 jobs will be affected.
+
+The French giant said production costs at the site are “well above the average of other European Danone plants”. It also cited “years of inefficiency caused by declining capacity utilisation”.
+
+Danone said the facility’s capacity utilisation is expected to reach only half of 2019 levels in 2024, making the closure “unavoidable”.
+
+Richard Trechman, managing director for Danone’s operations in Germany, said the plant is “not sustainable in the current market situation”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“There is less consumer demand for the locally manufactured products and high-potential Danone products cannot be produced locally,” Trechman added.
+
+The Ochsenfurt plant manufactures dairy products, desserts and high-protein puddings. Asked from where Danone would ship these products to Germany after the closure of the site, a spokesperson said: “Where the products will be concretely produced after the planned closure will be decided in the coming months.”
+
+Danone said “remains committed” to Germany as a manufacturing base and plans “significant investments” at its Fulda site, the company said in its statement.
+
+The Fulda facility, with nearly 600 employees, is focused on producing specialised products such as baby formula and medical nutrition.
+
+The spokesperson said: “Our Fulda facility is one of Danone’s largest production sites globally, supplying products to over 70 countries, including Germany. The plant plays an important role in the company’s overall strategy, and we are investing every year a double-digit million euro amount in modern, high-tech production capacities.”
+
+The company said it will review vacancies at the Fulda plant to offer retraining opportunities for affected employees in Ochsenfurt.",www.just-food.com,2025-04-03,21,Danone to close Germany dairy plant,article,0.04517620862,29,169,171.2949309
+https://www.just-food.com/news/us-fda-traceability-deadline/,true,Reports on a specific real-world event (FDA decision) with news-style reporting,FDA pushes back deadline for food traceability rule,The US FDA has announced plans to delay the compliance deadline for its Food Traceability Rule by 30 months to “ensure complete coordination across the supply chain”.,"The US Food and Drug Administration (FDA) will delay the compliance deadline for its Food Traceability Rule by 30 months to “ensure complete coordination across the supply chain”.
+
+The regulator said it will formally start the process at a “later time” and publish a proposed rule in the Federal Register.
+
+Originally scheduled for 20 January 2026, the compliance date was established as part of the traceability rule introduced under the Food Safety Modernization Act (FSMA), a bipartisan law signed in 2011.
+
+The rule, finalised in 2022, is aimed at enhancing traceability within the food system.
+
+“The FDA remains committed to successful implementation of the full requirements of the final rule, as they will allow for faster identification and removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and deaths,” the regulator said in a statement last week.
+
+“Accordingly, the compliance date extension does not amend, nor do we intend to amend, the requirements of the final rule, which will improve food safety and protect public health.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe regulation applies to domestic and foreign entities that produce food for US consumption, particularly those handling items on the Food Traceability List.
+
+This list includes products considered high risk for contamination, such as cheeses, shell eggs, nut butters, leafy greens, herbs, sprouts, certain fresh-cut fruits and vegetables, and refrigerated ready-to-eat deli salads.
+
+Recent listeria outbreaks have underscored the importance of enhanced traceability.
+
+In September 2024, Boar’s Head closed its liverwurst manufacturing plant at Jarratt as deli meats produced at the site were linked to a listeria outbreak, which caused the deaths of nine people.
+
+Meanwhile, in October, US cheesemaker Rizo Lopez Foods was forced to end production at its California facility following a listeria scare.
+
+US vegetables supplier Grimmway Farms recalled more than a dozen brands of bagged carrots in November due to potential contamination with E. coli 0121.
+
+The US regulator clarified that the extension only affects the compliance date and “does not amend the requirements of the final rule”.
+
+According to the agency, the delay is necessary to give covered entities, including manufacturers, processors, packers, and holders, “additional time” to achieve full compliance, particularly given the level of supply chain coordination required.
+
+FDA said: “Even those few entities who are well positioned to meet the final rule’s requirements by January 2026 have expressed concern about the timeline, in part because of their reliance on receiving accurate data from their supply chain partners, who are not similarly situated.”
+
+The Food Industry Association (FMI) welcomed the proposed extension, stating additional time is required for compliance with the “overly complex rule” to prevent unintended food cost increases and a “burden” on the food supply chain.
+
+However, FMI president and CEO Leslie Sarasin said in a statement that the FDA should “reexamine certain aspects” of the rule to allow “flexibility” for the industry.
+
+Sarasin added: “The food traceability rule is the most complex FDA regulation our industry has ever faced. Our member companies are spending millions of dollars every day to try to comply with its complexity, even as it is clear the rule is unworkable in its current form and may not achieve the agency’s stated goals.
+
+“While we fully support efforts to improve traceability, we must ensure that FDA can use the information required by the regulation to improve food safety before billions of dollars and millions of hours are invested that will drive up costs throughout the supply chain.
+
+“We look forward to working with FDA to ensure there is a reasonable timeline and application of the regulation so that food companies of all sizes can comply and keep America’s food system the safest, most abundant and most affordable in the world.”
+
+The delay drew criticism from the Center for Science in the Public Interest (CSPI).
+
+CSPI Regulatory Affairs Director Sarah Sorscher said: “This rule, when fully implemented, will shed new light on the inner workings of our food system. Unfortunately, this delay will only serve to keep the public in the dark.”
+
+She added: “Designed to ensure better recordkeeping throughout the food supply chain, the rule will help solve outbreaks and facilitate efficient, targeted recalls. As such, it will help reduce foodborne illness and prevent food waste, key benefits for consumers and the food industry.
+
+“In the year 2025, the US has access to some of the best technology in the world for keeping track of products moving through the food system, yet we still have a hard time figuring out where a bag of lettuce came from and getting contaminated peanut butter off the shelves.”",www.just-food.com,2025-03-27,28,US FDA pushes back traceability deadline,article,0.05518820426,41,173,171.2949309
+https://www.just-food.com/news/greencore-back-with-an-improved-bid-for-bakkavor/,true,Reports on a specific corporate action (Greencore's bid for Bakkavor) with news-style reporting,Greencore ‘back with improved bid for Bakkavor’,Ireland-based food supplier Greencore has reportedly made an improved offer in its attempt to take over UK peer Bakkavor.,"Ireland-based food supplier Greencore has reportedly made an improved offer in its attempt to take over UK peer Bakkavor.
+
+News agency *Bloomberg*, quoting “people with knowledge of the matter” was unable to provide details of the improved bid but its sources said Bakkavor has been considering the new proposal.
+
+Neither Greencore or Bakkavor, both suppliers to major UK supermarket groups, would comment on the story when their representatives were contacted by *Just Food* today (26 March).
+
+On 14 March, Greencore, like Bakkavor listed in London, revealed it had tabled two offers for its rival in the previous fortnight.
+
+The most recent rejected bid, put forward on 7 March, was a mix of cash and shares and valued Bakkavor at £1.14bn ($1.47bn at the time).
+
+Under the terms of the offer, Greencore shareholders would own around 59.8% of the new company, with Bakkavor investors holding the remainder.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataGreencore said at the time that bringing the two own-label suppliers together would create “a leading UK convenience-food business”.
+
+But Bakkavor described the offers as “unsolicited, conditional, cash-and-share proposals”.
+
+It added: “The board of Bakkavor, together with its financial advisers, carefully evaluated the latest proposal and concluded that it significantly undervalued the company and its future prospects.”
+
+Greencore said after the last rejection that it would continue to evaluate all strategic opportunities, including a potential move for Bakkavor.
+
+Asked by *Just Food* at the time if it would make a third bid, the company declined to comment but pointed to its belief that a combination of the businesses is “a highly compelling value creation opportunity for both Bakkavor and Greencore shareholders”.
+
+In its report of another bid materialising, *Bloomberg* pointed out that the company is required to announce by 5pm. local time on 11 April whether it is going to make a firm offer or walk away.
+
+Bakkavor makes products including ready meals and desserts for customers including Tesco.
+
+In 2024, the company generated more than 80% of its £2.29bn underlying revenue in the UK but it also does business – and has factories – in the US and China.
+
+Greencore supplies chilled, frozen and ambient food from 16 factories in the UK. The company’s customers include major UK grocers including Tesco, Sainsbury’s and Asda. In the group’s last full financial year, it took in £1.81bn in revenue.",www.just-food.com,2025-03-26,29,Greencore ‘back with an improved bid for Bakkavor’,article,0.0459480351,32,170,171.2949309
+https://www.just-food.com/vms_clients/e-on-fb/,false,"The content is a case study download and promotional material, not a news article.",E.ON FB,none,"
+                         By downloading this case study, you acknowledge that GlobalData may share your information with   and that your personal data will be used as described in their  
+                        
+                         Visit our   for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.  Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address. 
+		Global Food Industry News | Market Research and Reports - Just Food 
+				Powered by
+				 
+			 © Verdict Media Limited 2025",www.just-food.com,2025-04-03,21,E.ON FB - Just Food,article,0.05105445358,7,142,171.2949309
+https://www.just-food.com/news/china-canada-retaliate-against-us-tariffs/,true,Reports on a specific real-world event (tariffs) with news-style reporting,"China, Canada retaliate against US tariffs",China and Canada are hitting back against US tariffs on their imports which come into force today (4 March).,"China and Canada are hitting back against US tariffs on their imports that came into force today (4 March).
+
+In a statement yesterday (3 March), China’s Ministry of Finance said it would bring in “additional tariffs” on a selection of US imports, with tariffs of both 15% and 10% being applied.
+
+Canada also yesterday announced its intentions to return fire on the 25% tariff on its exports to the US, alongside a 10% tariff on Canadian energy, effective from today.
+
+US goods subject to Beijing’s 15% tariffs include fresh, chilled and preserved chicken products, wheat and corn.
+
+The 10% tariffs will be applied to soybeans, beef and pork goods and a long list of fish and seafood.
+
+Dairy items such as sweetened and unsweetened milk and cream, butter, yogurt, ice cream and a range of fresh and preserved fruit, vegetables and nuts are also subject to the 10% charge.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataChina’s tariffs on the US goods are set to come into effect from 10 March, the country’s finance ministry said but noted that products leaving the US prior to this date and imported between 10 March and 12 April will not be subject to the levy.
+
+Beijing’s move follows US President Donald Trump slapping an additional 10% tariff on China last week, effective from today.
+
+China was already facing a 10% levy from the US, which it also retaliated against by bringing in tariffs of 10% or 15% on US agricultural machinery, coal and gas imports in February.
+
+“The US’s unilateral tariff increase damages the multilateral trading system, increases the burden on US companies and consumers, and undermines the foundation of economic and trade cooperation between China and the US”, China’s finance ministry said in its most recent statement.
+
+## Canada tariffs hit range of US food and drinks
+
+In a statement yesterday, Canada Prime Minister Justin Trudeau said the country was introducing an equal 25% tariff against $155bn of US goods from 12:01 EST this morning.
+
+Trudeau said Canada was “starting with tariffs on $30bn worth of goods immediately and tariffs on the remaining $125bn on American products in 21 days’ time”.
+
+He added the tariffs would “remain in place until the US trade action is withdrawn”. If the US decides to maintain those tariffs, Trudeau said his government was “in active and ongoing discussions with provinces and territories to pursue several non-tariff measures”.
+
+At the start of last month, when the US had initially planned to implement the tariffs before announcing a one-month pause, Canada issued a list of the $30bn goods which would see a 25% levy.
+
+The list includes food products like meat and edible offal, sausages, dairy products, eggs, chocolate and citrus fruits. It also featured drinks such as coffee, tea, wine, beer made from malt, waters, and some spirits like vodka, whiskies and rum.
+
+In his statement yesterday, Trudeau added: “Because of the tariffs imposed by the US, Americans will pay more for groceries, gas, and cars, and potentially lose thousands of jobs. Tariffs will disrupt an incredibly successful trading relationship. They will violate the very trade agreement that was negotiated by President Trump in his last term.”
+
+A 25% tariff has also come into play today on Mexican imports to the US.
+
+In a statement on social media platform Truth Social last week, Trump claimed drugs “made in, and supplied by, China”, were “pouring into” the US from Canada and Mexico “at very high and unacceptable levels”, and that tariffs would be implemented “until it stops, or is seriously limited”.
+
+The US President also said the “reciprocal tariff date” of 2 April for the US’ major trading partners “will remain in full force and effect”.",www.just-food.com,2025-04-09,15,"China, Canada retaliate against US tariffs - Just Food",article,0.06747262356,36,172,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-10/,false,"The provided content is empty, so it cannot be classified as a news article.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-21,3,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104116819,0,120,171.2949309
+https://www.just-food.com/news/strike-nestle-purina-plant-us/,true,Reports on a specific real-world event (strike ending) with news-style reporting,Strike at Nestlé Purina plant in US ends after seven weeks,A strike at Nestlé’s Purina pet-food manufacturing plant in the US has come to an end following the ratification of a new four-year contract.,"A strike at Nestlé’s Purina pet-food manufacturing plant in the US has come to an end following the ratification of a new four-year contract by union members.
+
+More than 450 workers affiliated with the labour union Teamsters Local 773 participated in the seven-week strike at the plant in South Whitehall Township, Pennsylvania.
+
+In a statement announcing the development, the union said the agreement with Nestlé includes “substantial” wage increases, an “expedited” grievance procedure, and enhancements to several workplace conditions.
+
+Teamsters Local 773 president Dennis Hower said: “This much-needed boost in pay only happened because we stuck together to take on this greedy multinational corporation.
+
+“The Teamsters will strike any company that tries to short-change us.”
+
+Teamsters Local 773 added that the employees at the facility are responsible for producing a “significant” share of pet food for the US market.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe union’s food processing division director Jesse Case said: “Workers need stability for themselves and their families during these uneasy times and Teamsters will fight to get it.
+
+“If workers don’t have justice, large corporations will not have peace.”
+
+The strike resolution comes following recent major investments in other Nestlé Purina sites in the US and the UK.
+
+In April last year, Nestlé announced an investment of $195m to expand its pet-food processing facility in the US state of Wisconsin as a means to boost production of Purina wet pet-food brands, such as Fancy Feast, Elegant Medley, Friskies and Pro Plan, by nearly 50%.
+
+In September 2024, Nestlé announced plans to invest £150m ($199m) in a Purina factory in the UK located in Wisbech in Cambridgeshire. The plant makes pet food under brands including Felix, Gourmet and Winalot.
+
+Nestlé said 40 new roles would be created at the facility, which employs 600 workers.
+
+The Swiss giant reports its first-quarter results tomorrow (24 April).
+
+Nestlé reported sales of SFr91.4bn ($110.9bn) for the year 2024, reflecting a decline of 1.8% compared to 2023.
+
+The PetCare division contributed SFr18.9bn, the second-largest contribution to the group after powdered and liquid beverages.",www.just-food.com,2025-04-23,1,Strike at Nestlé Purina plant in US ends after seven weeks,article,0.04595822967,31,171,171.2949309
+https://www.just-food.com/news/davis-polk-and-kirkland-top-q1-consumer-ma-lists-data/,true,Reports on a specific event (M&A legal advisor rankings) with factual data and news-style reporting,"Davis Polk & Wardwell, Kirkland & Ellis lead law-firm M&A charts – data","Davis Polk & Wardwell and Kirkland & Ellis emerged as the top mergers and acquisitions (M&A) legal advisers in the consumer sector during the first quarter of 2025, analysis of deal data suggests.","Davis Polk & Wardwell and Kirkland & Ellis were the top M&A legal advisers in the consumer sector in the first quarter of the year, analysis of deal data suggests.
+
+According to GlobalData, the parent company of *Just Food*, Davis Polk & Wardwell led in terms of deal value by advising on transactions worth a total of $7.25bn.
+
+Kirkland & Ellis topped the charts by volume, advising on six deals in the quarter.
+
+GlobalData lead analyst Aurojyoti Bose said: “Kirkland & Ellis was the top adviser by volume in Q1 2024 and managed to retain its leadership position by this metric in Q1 2025 as well.
+
+“Meanwhile, both the deals advised by Davis Polk & Wardwell during Q1 2025 were billion-dollar deals, and involvement in these big-ticket deals helped it occupy the top position by value in Q1 2025. Apart from leading by value, Davis Polk & Wardwell also occupied the eighth position in terms of deal volume during the quarter.”
+
+Davis Polk & Wardwell was listed as an advisor in PepsiCo’s acquisition of US prebiotic soda brand Poppi for $1.95bn.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataPaul Hastings ranked second in deal value, advising on transactions worth $5.3bn during the first quarter. Freshfields Bruckhaus Deringer was placed third, handling deals valued at $2.16bn.
+
+Cooley and Cravath Swaine & Moore shared the fourth spot, each having advised on a deal valued at $1.95bn.
+
+In terms of deal volume, Latham & Watkins ranked second with four transactions, followed by Jones Day, Khaitan & Co, and Allen & Overy, each with three deals.
+
+*GlobalData’s league tables are based on the real-time tracking of thousands of company websites, advisory company websites and other reliable sources available in the secondary domain. A dedicated team of analysts monitors all these sources to gather in-depth details for each deal, including adviser names.*
+
+*To ensure further robustness of the data, the company also **seeks deal submissions** * *from leading advisers.*",www.just-food.com,2025-04-22,2,Davis Polk and Kirkland top Q1 consumer M&A lists - data,article,0.04443885838,28,170,171.2949309
+https://www.just-food.com/news/uk-removes-ban-on-german-meat-dairy-outside-food-and-mouth-zone/,true,Reports on a specific real-world event (lifting of import ban) with news-style reporting,"UK removes ban on German meat, dairy outside foot-and-mouth zone",The UK has lifted a ban on meat and dairy imports from Germany imposed in the wake of a foot-and-mouth disease outbreak in January.,"The UK has lifted a ban on meat and dairy imports from Germany imposed in the wake of a foot-and-mouth disease outbreak in January.
+
+From Monday (24 March), “the import ban currently in place due to the outbreak of foot-and-mouth disease on cattle, pigs, sheep, deer, buffaloes and their products such as meat, and dairy from Germany will be amended”, the Department for Environment, Food and Rural Affairs (Defra) said.
+
+China and Malaysia had already lifted bans on milk and dairy products from Germany earlier in March, although South Korea and Ireland have not publicly announced any lifting of restrictions.
+
+Bans were put in place in January when Germany identified the first case of foot-and-mouth disease (FMD) in the country since 1988. The outbreak was traced to water buffalo in Brandenburg, near Berlin, its agriculture ministry said at the time as the government instigated measures to contain the disease.
+
+While Germany’s Federal Ministry of Food and Agriculture (BMEL) has not responded to a request for comment, the World Organisation for Animal Health (WOAH) had “reinstated” FMD-free status “for almost all of Germany” on 12 March.
+
+The ministry acknowledged in a statement: “This follows an application by the Federal Ministry for Agriculture and Food (BMEL) to approve the creation of a containment zone, which the WOAH approved.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“The FMD-free status applies country-wide apart from the actual containment zone, for which both the suspension of FMD-free status and the requirement to implement certain FMD containment measures will remain in place until at least 11 April 2025.”
+
+Defra added in its statement yesterday that the UK’s decision “follows rigorous technical assessment of the measures applied in Germany and the current situation”.
+
+The government-related agency continued: “Great Britain has officially recognised regionalisation for FMD in Germany at the containment zone level, which covers a 6km radius around the outbreak.
+
+“Consequently, the export of affected commodities can resume from areas outside this zone, provided all other import requirements are satisfied.”
+
+Restrictions will, however, remain in place for “personal imports” of packaged and unpackaged meat products from Germany, as well as “milk and dairy products, certain composite products and animal by products of pigs and ruminants”, Defra said.
+
+Meanwhile, Defra’s rolling update notice on FMD said the disease was also detected in Hungary on 7 March and in Slovakia on 21 March. Bans have consequently been put in place by the UK for those countries.
+
+The restrictions apply to fresh, chilled and frozen pork derived from so-called “ruminant and porcine animals”, along with live animals in those classes and wild game, Defra said.
+
+Dairy products, namely milk, colostrum and related products, are also affected from across Hungary and Slovakia.
+
+Commenting on the FMD-free status from WOAH, Germany’s agriculture minister Cem Özdemir said in the 12 March statement that the decision “sends a clear message to our trade partners”.
+
+He added: “Official WOAH confirmation provides an important basis for our talks with third countries and will benefit exports.
+
+“I am confident that our international trade relations for the agricultural products involved will quickly normalise and that our producers will soon be able to start supplying their usual markets.”
+
+Ireland is also maintaining a ban on meat imports from Germany and has also placed restrictions on Hungary and Slovakia.
+
+Slovakia has confirmed three “outbreaks” of FMD in cattle, within 20km of the earlier detection in Hungary, Ireland’s Department of Agriculture, Food and the Marine said in a 21 March update.
+
+The ministry stressed that no animals “susceptible to FMD” such as cattle, sheep or pigs have been imported into Ireland since 1 January.
+
+It added: “Ireland’s controls to prevent FMD include strict prohibitions on the imports of animals and animal products from countries in which FMD is present; a comprehensive veterinary surveillance system to detect unusual disease outbreaks; and active follow up and veterinary investigation of any suspects reports.”",www.just-food.com,2025-03-25,30,"UK removes ban on German meat, dairy outside FMD zone",article,0.05265389181,38,166,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-6/,false,"The content is missing, so it cannot be classified.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-14,10,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104334277,0,120,171.2949309
+https://www.just-food.com/events/ihtf-2025-tech-opportunities-and-challenges-for-hotels/,false,"The provided content is empty, so it cannot be classified as a news article.",IHTF 2025: Tech opportunities and challenges for hotels,none,none,www.just-food.com,2025-04-09,15,IHTF 2025: Tech opportunities and challenges for hotels - Just Food,article,0.02109734794,0,120,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-3/,false,"The provided content is empty, so it cannot be classified as a news article.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-10,14,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104334277,0,120,171.2949309
+https://www.just-food.com/news/europastry-stake-to-criteriacaixa/,true,Reports on a specific corporate action (stake sale) in a news-style format.,Spanish bakery group Europastry sells 20% stake to CriteriaCaixa,"Spanish bakery group Europastry is selling an approximately 20% stake to CriteriaCaixa, the investment arm of the “La Caixa” Foundation.","Spanish bakery group Europastry is selling an approximately 20% stake to CriteriaCaixa, the investment arm of the La Caixa Foundation.
+
+The transaction, announced on 31 March, follows Europastry’s unsuccessful attempts to go public. The frozen bakery group remained reserved about the specific reasons for pulling the plan in October, saying only that it will “monitor the market environment”.
+
+In a statement, CriteriaCaixa said it has entered an “agreement in principle” for the stake acquisition, with its entry as a “major” shareholder of the bakery group to be executed through a “capital increase”.
+
+The investment company added that the collaboration aims to “boost” Europastry’s growth, “accelerate its global expansion, and strengthen its commitment to innovation and productive excellence”.
+
+The stake acquisition is anticipated to be formalised in the “next few weeks”.
+
+Europastry is a family-owned business founded in 1987 by Pere Gallés.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe Barcelona-based business has been active in M&A, giving the company 27 production facilities supplying more than 80 different markets.
+
+In 2024, Europastry posted sales of €1.50bn ($1.62bn), 12% higher than the previous year.
+
+The company also reported a “record” investment of €124.4m last year, in research, development, and technology.
+
+In the IPO filing in September, Europastry said it closed an acquisition in March for DeWi Back Holding, a German frozen bakery products business.
+
+In August, the group said it acquired De Groot Edelgebak, a Dutch distributor of frozen breads and pastries.
+
+Other deals have included the frozen bakery business of US-based Dawn Foods in 2022, while in 2019 Europastry invested in Spanish pizza business Casa Bona. The same year it took full ownership of foodservice bakery supplier Ingapan and in 2018 acquired Portuguese business Confeitaria Torres.",www.just-food.com,2025-04-01,23,Spanish bakery group Europastry sells 20% stake to CriteriaCaixa,article,0.04465842867,29,167,171.2949309
+https://www.just-food.com/author/sturobarts/,false,"This page appears to be an author's profile or a collection of brief summaries, not a single news article.",Stu Robarts,none,"Catalysed by the sweeping tariffs agenda being implemented by President Donald Trump's administration in the US, the era of “easy…
+
+-
+-
+The enforcement of the EU’s Regulation on Deforestation-free Products (EUDR) is likely to begin at the end of this year…
+
+-
+Over three-quarters (76.1%) of business professionals are sceptical of company motives for environmental, social and governance (ESG) commitments, according to…
+
+-
+Cybersecurity threats to businesses are not only more numerous than ever but are now becoming more sophisticated through the use…
+
+-",www.just-food.com,2025-04-01,23,"Stu Robarts, Author at Just Food",profile,0.03481856192,15,160,171.2949309
+https://www.just-food.com/news/euralis-maisadour-revisit-french-agri-food-merger-plan/,true,Reports on a specific real-world event (merger plan) with news-style reporting,"French agri-food groups Euralis, Maïsadour set out merger plan",Euralis and Maïsadour are revisiting a plan to merge the two agri-food cooperatives to create an entity with a turnover of around €3bn.,"Euralis and Maïsadour are looking to combine the two French agri-food cooperatives to create an entity with a turnover of around €3bn ($3.2bn.)
+
+Two years ago, the co-ops pulled plans to combine their operations in foie gras, salmon and direct sales after opposition from France’s competition watchdog.
+
+Now the companies have set out plans for a merger. “In a context marked by profound changes, intense competition, repeated crises, and the crucial challenge of valuing farmers’ work and production, these discussions aim to better support and promote regional agricultural sectors,” the co-ops said in a joint statement.
+
+L’Autorité de la Concurrence will again be tasked with approving the transaction, which is unlikely until 2026 at the “earliest”, according to the statement.
+
+“The implementation of this project remains subject to several steps, including: review and authorisation by the competition authorities, project financing, information and consultation with employee representatives, and final approval by the general meetings of both cooperatives,” the statement read.
+
+Euralis and Maïsadour have pledged to engage in “transparent dialogue with all stakeholders”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWith roots dating back to 1936, Euralis produces and processes foie gras and duck products under brands such as Maison Montfort and Rougié. It also owns the Teyssier line of charcuterie.
+
+Euralis also markets “certified” seeds through brands like Lidea and Caussade Semences Pro, and provides catering solutions for French businesses in the south-west region.
+
+With a turnover of €1.57bn in 2024, Euralis works with 5,400 member farmers and employs 4,900 people in 16 countries. It claims to be a “key player in the economic and social development of rural areas”.
+
+Christophe Congues, the president of Euralis, said in the statement: “Our two cooperatives will demonstrate their ability to work together and strengthen the performance of both farms and downstream industrial and commercial facilities.
+
+“The context we are facing fuels our ambition to join forces to build the future of agriculture in the south-west.”
+
+Maïsadour also traces its founding to 1936, engaging with 5,000 local farmers. The co-op generates a turnover of €1.47bn and employs 4,300 people in 13 countries.
+
+It owns the food brand Delpeyrat for smoked salmon and trout, foie gras, duck products and pâtés. The Comtesse du Barry line includes caviar, truffles, terrines and rillettes, while the co-op supplies poultry products under the St Sever and Marie Hot brands.
+
+Daniel Peyraube, the president of Maïsadour, said: “Faced with increasingly concentrated competition and customers, we could together open up new opportunities with higher added value for farmers.”",www.just-food.com,2025-03-31,24,"French agri-food groups Euralis, Maïsadour set out merger plan",article,0.04838074775,27,156,171.2949309
+https://www.just-food.com/comment/us-election-where-trump-and-harris-stand-on-food-and-agriculture/,false,Reports on a specific real-world event (US election) with news-style reporting,US election: Where Trump and Harris stand on food and agriculture,Agri-food issues have been central to this year’s US presidential election – but how might the Harris or Trump shape the industry?,"Agri-food issues have been central to this year’s US presidential election – but how might the policies of Kamala Harris or Donald Trump shape the industry when either enters the Oval Office next year?
+
+Food inflation and industry consolidation (including the proposed Kroger-Albertsons deal and the FTC’s opposition to it) have played out daily in the mainstream press. Amid a tight race, both candidates have put a strong emphasis on swing-state rural voters, further raising the profile of agri-food in this year’s US election.
+
+The respective policy positions on food and agriculture of Vice President Harris and former President Trump reveal distinct approaches shaped by their own political philosophies and the fundamental ideological differences between the Democratic and Republican parties, particularly in terms of regulation, environmental sustainability and government intervention in markets.
+
+There are myriad food and agriculture issues on the table in this year’s election. I’ve chosen to take a look at where the two candidates stand on some of the most pressing issues, including inflation, consolidation, climate change, trade, farm subsidies and labour. The differences between the two candidates are many. The similarities are few.
+
+## Food inflation and industry consolidation
+
+Harris elevated the campaign importance of the issue of higher food prices earlier this year when she announced that if elected she plans to pass the first federal ban on price gouging, specifically targeting big food companies, the meat and poultry industries and grocery retailers. Numerous US states have price gouging bans but there’s never been a federal law addressing the concept.
+
+According to Harris, addressing higher food prices is central to her overall economic policy. She has been short on details on how her plan to lower food prices will work but did say recently she plans to expand competition throughout the agri-food system, from the farm to the grocery store.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHarris told the American Farm Bureau in a recent presidential questionnaire that she will “crack down on unfair mergers and acquisitions involving big food corporations to help create a level playing field”.
+
+Trump also provided answers to the Farm Bureau’s questionnaire. He has no plans to initiate a price-gouging policy of his own. Rather, he has often pointed to high food prices as a symptom of what he describes as the economic failures of the Biden-Harris administration.
+
+The former President argues the administration’s spending policies have contributed to inflation, making everyday goods like groceries more expensive. But Trump has not offered any specific, detailed plans to directly reduce food prices. Instead, he says his broader economic proposals, including reducing energy costs, lowering taxes and deregulating industries will bring down food prices at the grocery store.
+
+Trump says he believes that lower energy costs, in particular, would drive down food prices. He also promises – without offering much in the way of specifics except that he would promote expanded oil drilling like he did in his first term – to lower gas prices, suggesting that cheaper fuel would reduce costs across the board, from groceries to housing. The US is already the leading oil-producing nation in the world.
+
+As Trump says, he will “drill baby drill”, which he argues will reduce the cost of energy and gasoline, leading to lower food prices at the grocery store.
+
+Nevertheless. most economists and analysts don’t think a president can have much influence on the price of food in America.
+
+## Climate change and sustainable agriculture
+
+Harris has consistently advocated for addressing climate change through progressive environmental policies and this stance extends into her views on agriculture, according to her campaign. As Vice President and a former US Senator, Harris has supported the Green New Deal and has expressed the need for farmers to transition to more sustainable practices. She sees climate change as a direct threat to food production due to unpredictable weather patterns, droughts, and wildfires that harm crops and livestock.
+
+Additionally, Harris has championed initiatives that incentivise farmers to adopt climate-friendly practices, such as regenerative agriculture, which focuses on soil health and carbon sequestration. These approaches align with her broader environmental policies that prioritise decarbonisation, the promotion of renewable energy and the reduction of greenhouse gas emissions in the agri-food sector.
+
+In contrast, Trump’s agricultural policy during his presidency was not primarily concerned with climate change. Instead, Trump took a deregulatory approach, aiming to reduce the burden of environmental regulations on farmers. His administration rolled back several Obama-era policies, including the Waters of the United States (WOTUS) rule, which had expanded federal oversight of waterways impacting farms. Trump argued such regulations were overly restrictive and detrimental to farmers’ livelihoods, particularly small and medium-sized family farms.
+
+His focus was on increasing agricultural productivity and expanding economic opportunities without necessarily tying these goals to environmental sustainability. The Trump administration also withdrew from the Paris Climate Agreement, signaling a departure from international efforts to address climate change, which had implications for global agricultural policy coordination.
+
+## Farm subsidies and support for farmers
+
+Both Harris and Trump have supported farm subsidies but from different ideological standpoints. Trump, during his presidential term, provided extensive financial support to farmers, particularly during the US-China trade war, which significantly impacted American agriculture. (The trade war was ignited after Trump imposed tariffs on China and other nations, including India and China, retaliated with their tariffs on American agricultural imports).
+
+In response to retaliatory tariffs on US agricultural exports, the Trump administration approved billions of dollars in aid to farmers to mitigate the economic fallout. This direct assistance, administered through programmes like the Market Facilitation Program, was a form of short-term relief intended to support farmers facing declining export revenues. Trump positioned himself as a strong advocate for the farming community, focusing on protecting their economic interests through trade deals and financial relief.
+
+Harris, on the other hand, has supported farm subsidies but emphasises the need to make programmes more equitable and environmentally sustainable. She has pointed out that federal agricultural subsidies disproportionately benefit large, industrial-scale farms over smaller, family-owned operations.
+
+The Vice President supports policies that aim to correct this imbalance by providing more targeted support to small and medium-sized farmers, as well as farmers of colour who she argues have historically been marginalised by federal farm programmes. Additionally, Harris advocates tying farm subsidies to environmental outcomes, such as reducing carbon emissions and promoting sustainable farming practices.
+
+## Trade policies and agri-food
+
+Agricultural trade policies under Harris and Trump also show a stark contrast. Trump’s presidency was marked by a protectionist approach to trade, including renegotiating trade deals and imposing tariffs.
+
+One of the most significant actions affecting agriculture was the trade war with China. In response to US tariffs, China placed retaliatory tariffs on key agricultural products like soybeans, corn, and pork, which severely impacted American farmers. Although Trump eventually negotiated a Phase One trade deal with China, which included promises of large-scale agricultural purchases, the uncertainty of the trade war caused significant disruptions in the agricultural sector. Farmers became reliant on government aid during this period, as market conditions remained volatile.
+
+Harris, while not directly responsible for trade policies during her vice presidency, aligns with the Democratic Party’s broader stance of seeking multilateral trade agreements and avoiding the kind of trade wars that defined Trump’s approach.
+
+She has expressed support for trade policies that protect American workers and industries, including agriculture, but she emphasises the need for trade deals that include environmental and labour standards. This is in line with the Biden administration’s efforts to repair relationships with international trading partners and create more stable, predictable market conditions for American farmers. Harris is likely to favour trade policies that focus on building partnerships with allies to create fair and sustainable trade practices in agriculture.
+
+## Policies from labour to competition
+
+Labour is another area where the agricultural policies of Harris and Trump diverge. Harris has been a strong proponent of immigration reform, recognising that immigrant labour, particularly from Latin America, is a critical component of the US agricultural workforce. She supports providing pathways to citizenship for undocumented farmworkers and ensuring they have access to labour protections and fair wages.
+
+Harris has also called for strengthening labour rights for all workers in the agricultural sector, advocating for higher wages, safer working conditions, and access to healthcare. Her support for comprehensive immigration reform is rooted in the Democratic Party’s broader commitment to social justice and equitable labor rights.
+
+Trump’s immigration policies, on the other hand, have been much more restrictive, and his administration took a hardline approach to immigration enforcement. This had direct implications for the agricultural sector, which r",www.just-food.com,2025-04-09,15,US election: Where Trump and Harris stand on food and agriculture,article,0.0770297557,47,174,171.2949309
+https://www.just-food.com/news/gellert-acquire-heartisan-foods/,true,Reports on a specific corporate action (acquisition) in a news-style format,The Gellert Global Group to acquire specialty cheese maker Heartisan Foods,"The Gellert Global Group has struck a deal to buy US cheese maker Heartisan Foods, the owner of the Red Apple brand.","The Gellert Global Group has struck a deal to buy US cheese maker Heartisan Foods, the owner of the Red Apple brand.
+
+The financial terms of the transaction were not disclosed.
+
+Headquartered in Barron, Wisconsin, Heartisan Foods is a manufacturer and distributor of branded and private-label cheese products.
+
+The Gellert Global Group owns Atalanta Corporation, a food importer with a global reach in cheese and other products such as charcuterie, deli meats, and seafood.
+
+It imports and distributes cheeses, including brands sourced from Europe, and operates a cheese conversion facility in the US.
+
+The company said Heartisan brings a “strong brand portfolio”, along with “category-leading conversion and packaging capabilities”. The deal leaves The Gellert Global Group “well-positioned to expand its footprint in both branded and private label channels”, it added.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHeartisan was established in 2021 by Ronin Equity Partners and Landon Capital Partners through the merger of three cheese businesses – Red Apple Cheese, Barron County Cheese, and Cheese Brothers.
+
+Two years later, the company acquired US cheese maker North Country Packaging.
+
+Heartisan offers more than 70 cheese products, ranging from bricks and slices to snack forms such as curds, shreds, and spreads.
+
+Its assortment features a variety of flavours – from tomato-sweet basil to ghost pepper – and includes smoked and kosher cheeses.
+
+Red Apple Cheese is available at retailers including Walmart, Costco and Albertsons.
+
+Cheese Brothers, Heartisan’s online brand and distributor, was carved out and sold separately for an undisclosed amount, immediately before the deal.
+
+Heartisan board chairman Pratap Mukharji said: “The benefits we’ll be able to achieve with a diversified food group like Gellert Global’s Atalanta make this sale the natural next step in our evolution.”
+
+GGG board chairman George Gellert added: “This acquisition of Red Apple Cheese brand, Naturally Good Kosher brand and Heartisan Foods represents a significant milestone in our growth strategy.
+
+“Heartisan’s innovative approach to specialty cheese, combined with our extensive import and distribution network, creates an unparalleled opportunity to meet the growing consumer demand for premium cheese products.”",www.just-food.com,2025-04-15,9,The Gellert Global Group to buy cheese maker Heartisan Foods,article,0.04688360233,28,155,171.2949309
+https://www.just-food.com/news/treehouse-foods-chief-commercial-officer-job-cuts/,true,Reports on a specific corporate action (job cuts) with factual details and quotes.,TreeHouse Foods to axe chief commercial officer role amid job cuts,"US private-label manufacturer TreeHouse Foods is to shed around 150 jobs, including the role of chief commercial officer.","US private-label manufacturer TreeHouse Foods is to shed around 150 jobs, including the role of chief commercial officer.
+
+The pretzels and stock maker said yesterday (10 April) the cuts reflect “planned actions to drive greater operational efficiency.”
+
+The company did not specify where the 150 job cuts will occur.
+
+Through the move, TreeHouse Foods is aiming to realise “significant cost-savings”, while improving profitability, cash flow and service levels.
+
+Scott Tassani, the company’s business president and chief commercial officer, will step down from his role from 30 May. The group will subsequently eliminate this position.
+
+Beyond the reorganisation, TreeHouse Foods is to bring in “additional margin management and cost control initiatives”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAs of 31 December, the company had around 7,400 full-time employees – 6,000 based in the US and 1,400 in Canada.
+
+TreeHouse Foods chairman, CEO and president Steve Oakland said: “We continue to see significant opportunity to improve our execution and consistency, positioning us to better serve our customers while driving improved profitability.
+
+“On our fourth quarter 2024 earnings call, we outlined additional supply chain and overall cost savings plans, and the actions we are announcing today follow through on those plans.”
+
+“We are streamlining our organisational and cost structures, which we believe will enable us to sharpen our competitiveness in what remains a dynamic consumer environment. We continue to focus on better positioning the company to drive improved financial performance and value creation for our shareholders.”
+
+In the earnings call in February, Oakland said TreeHouse Foods had “meaningful margin-expansion opportunity”.
+
+“We have been implementing near-term strategies to enhance value that are within our control. These include several efficiency opportunities across our supply chain and our overall cost structure that should drive improvement in the near term,” he said.
+
+“As we head into 2025, we are focused on strengthening the foundation of our supply chain and margin management initiatives, restoring production levels in key categories, and pursuing profitable new business.”
+
+Despite the planned reductions, the company “reaffirmed” its 2025 financial guidance.
+
+Its forecast for adjusted annual net sales remains between $3.34bn and $3.40bn, with adjusted EBITDA from continuing operations in the range of $345m to $375m.
+
+For the fiscal first quarter of 2025, TreeHouse projects adjusted net sales of at least $792m and adjusted EBITDA of at least $52m.
+
+The company said about 5% of its 2024 net sales was driven by customers outside of the US, with nearly all stemming from Canada.
+
+In 2024, net sales totalled $3.35bn, representing a 2.3% decline compared to 2023 due to “targeted commodity-driven pricing adjustments in select categories”, the company said.
+
+Net income dropped by 49.3% to $26.9m, while adjusted EBITDA from continuing operations was down 7.8% to $337.4m.
+
+Meanwhile, in October, TreeHouse expanded a product recall to include “all products” manufactured at one Ontario, Canada facility due to potential listeria contamination.",www.just-food.com,2025-04-11,13,TreeHouse Foods to axe chief commercial officer role amid job cuts,article,0.04917224538,37,171,171.2949309
+https://www.just-food.com/news/daydaycook-forms-jv-with-hewen/,true,Reports on a specific business agreement (joint venture) with news-style reporting,DayDayCook forms JV with China ready-meals business Hewen,DayDayCook (DDC) has agreed to establish a JV with China-based prepared-meal producer Hewen to “scale” ready-made convenience meal business.,"Asian cuisine business DayDayCook has entered a joint-venture agreement with China-based ready-meals producer Hewen Agricultural Technology.
+
+Under the binding agreement announced on 2 April, Hewen has “committed” to generate $15m in profits from the venture in mainland China over the next five years.
+
+The aim of the JV, which will become a subsidiary of DayDayCook (DDC Enterprises), is to “scale delivery of ready-to-eat solutions for major e-commerce platforms, restaurant chains, and direct-to-consumer brands” in China, according to a statement.
+
+Additionally, Hewen has also “committed” to DDC that the JV will deliver an annual profit of “more than” 20m yuan ($2.7m) in 2025 and for the following four years.
+
+DDC chair and CEO Norma Chu said: “By combining DDC’s innovation-driven brands with Hewen’s localised production expertise, we’re poised to capture the fast-growing demand for high-quality, health-focused meal solutions across China’s digital and offline ecosystem.”
+
+The agreement stipulates that all after-tax profits will be distributed as shareholder dividends in accordance with the individual shareholding of the JV partners, the ratio of which was not disclosed..
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHewen plans to “further expand” its market reach to more e-commerce platforms, restaurant chains and direct-to-consumer brands on social media platforms such as Douyin (the Chinese version of TikTok), the statement added.
+
+As part of the agreement, DDC will issue “restricted” shares to Hewen within ten business days of the JV’s finalisation.
+
+The shares will be “unlocked” based on the JV’s “actual achievement” of Hewen-committed profit targets over the five-year period.
+
+Founded in 2012, DDC has built up its business through e-commerce. The Hong Kong-based company, which was listed on the New York Stock Exchange in 2023, offers ready-to-heat (RTH), ready-to-cook (RTC), and ready-to-eat (RTE) products.
+
+It has a portfolio of brands including Nona Lim, Yai’s Thai, Omsom, MengWei, and Yujia Weng.
+
+Asian cuisine business Omsom, based in the US, was acquired by DCC for an undisclosed sum in June.
+
+DDC only filed its annual accounts for the 2023 financial/calendar year in January after gaining an extension from the New York exchange.
+
+Revenue for 2023 increased 14.4% to 205.4m yuan. However, the business continued to post losses.
+
+Adjusted EBITDA came in at a 38.6m yuan loss for the year, compared to a loss of 37.5m yuan a year earlier.
+
+Net losses widened to 162m yuan from 122.2m yuan.
+
+Founded in 2015, Hewen produces pre-made and convenience meal solutions, provides catering services, and offers ready-to-eat products.
+
+Its brands include Haidilao, Xi Bei, and Dingdong Maicai.
+
+Wenbo Qin, the CEO of Hewen, said in the statement: “Our collaboration with DDC is a milestone in advancing China’s prepared-food industry. With shared values in quality and scalability, this JV will set new benchmarks for culinary excellence and operational efficiency in the RTE sector.”",www.just-food.com,2025-04-03,21,DayDayCook forms JV with China meals firm Hewen,article,0.04839360972,36,163,171.2949309
+https://www.just-food.com/news/hearthside-chapter-11-makers-pride/,true,Reports on a specific corporate event (Hearthside emerging from bankruptcy) in a news-style format.,Snack maker Hearthside emerges from Chapter 11 as Maker’s Pride,Hearthside Food Solutions has emerged from Chapter 11 bankruptcy protection under a new name after completing a financial restructuring.,"Hearthside Food Solutions has emerged from Chapter 11 bankruptcy protection under a new name after completing a financial restructuring.
+
+The move has allowed the US-based snack maker to shed approximately $2bn of funded debt, “positioning the business for significant long-term growth”, the company said in a statement.
+
+Hearthside filed for voluntary prearranged Chapter 11 cases in the US Bankruptcy Court for the Southern District of Texas in November.
+
+Maker’s Pride now has approximately $600m in liquidity, which includes $200m raised through an equity rights offering and around $190m secured through a new asset-backed loan facility.
+
+In the statement, the company said: “Maker’s Pride moves forward as a well-capitalised company under the majority ownership of a group of its existing lenders, including funds managed by Apollo and Oaktree Capital Management, L.P.”
+
+The Illinois-based company was acquired by PE firms Charlesbank Capital Partners and Partners Group Holding in 2018.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData*Just Food* asked Maker’s Pride’s representatives if either or both of Charlesbank Capital Partners and Partners Group Holding still own any equity in the company – and, if not, what they received for their shares. The company’s representatives referred this publication back to this week’s statement.
+
+In the statement, Maker’s Pride CEO Darlene Nicosia said: “With a healthy balance sheet and additional capital to achieve our goals, we are well-equipped to continue serving our customers with excellence.”
+
+The company, which has 27 facilities, offers products including baked, refrigerated, and frozen foods, as well as sweet and salty snacks and nutrition bars.
+
+In March, the company revealed plans to close its Anaheim plant, a move that will affect 175 jobs.
+
+A Worker Adjustment and Retraining Notification (WARN) filed with the California Employment Development Department indicated that the plant is set to close by 27 April.",www.just-food.com,2025-04-02,22,Hearthside emerges from Chapter 11 as Maker’s Pride,article,0.04526493712,28,171,171.2949309
+https://www.just-food.com/news/salmon-farmer-cooke-threatens-to-leave-chile-due-to-court-battle/,true,Reports on a specific real-world event (Cooke's potential departure from Chile) with news-style reporting,Salmon farmer Cooke threatens to leave Chile due to court battle,"Salmon farmer Cooke's battle with Chilean authorities continue, after the country's environmental authority prevented one farm reopening.","Canadian salmon farmer Cooke is considering leaving its Chile operations after the country’s environmental regulator acted to prevent the company from restarting its farms in the Laguna San Rafael National Park.
+
+Cooke Chile has been at loggerheads with the Environmental Superintendent (SMA) since 2021 when the regulator sanctioned the company for nine infractions, halting operations at three of its farms: Huillines 2, Huillines 3 and Punta Garrao, all in Aysén region.
+
+The most recent court order came on 1 April for a further 30-day suspension of activities at Huillines 3 after SMA lawyer Katharina Buschmann contacted the court to request its imposition.
+
+Cooke maintains it has the support of the Secretariat of Fisheries and says, while its farming activities are unchanged since 1997, it is the court’s legal interpretation that has changed.
+
+“The rule of law is at stake here,” Cooke Chile’s lawyer David Cademartori told the court on 1 April.
+
+“There is a risk of a serious investor, of Canadian origin, withdrawing from the country because the legal norms that regulate its economic activity are not being respected,” Cademartori added.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataCademartori did recognise the company’s failure to carry out pollution modelling ordered by the SMA. “We were ordered to incur, a company that has been paralysed for more than four years, that is losing investment day by day, a cost to leave the SMA reassured that there was no environmental damage.”
+
+Buschmann did not respond to a request for comment.
+
+Cooke Chile chief executive Andres Parodi expressed his consternation on LinkedIn. “Why do we do all the procedures and comply with the rules … if in the end it is the SMA that decides at its discretion whether or not we can work?”
+
+But in comments published by aquaculture news website *aqua.cl*, Parodi expressed hope that the company can remain in Chile. “We trust that justice will finally be done and the law will be respected and the contribution to the country of the aquaculture sector, which is the main economic activity in vast regions of southern Chile, will be respected,” he said.
+
+Cooke declined to comment when contacted by *Just Food*.",www.just-food.com,2025-04-10,14,Salmon farmer Cooke threatens to leave Chile due to court battle - Just Food,article,0.04542202035,28,164,171.2949309
+https://www.just-food.com/news/new-ceo-at-nissui/,true,Reports on a specific real-world event (CEO appointment) with news-style reporting,New CEO at Japanese seafood major Nissui,"Japanese seafood giant Nissui Group has appointed Teru Tanaka as its new representative director, president, and CEO, effective 14 May.","Japanese seafood giant Nissui Group has appointed Teru Tanaka as its president, and CEO.
+
+Tanaka, who will take the helm in May, has been with Nissui since 1988 and most recently has worked as the director and executive officer of its Marine Products division.
+
+He will succeed Shingo Hamada, who will become chairman of the board of directors at Nissui.
+
+In a statement, Nissui said the company is “strengthening” its management structure and executing “organisational rejuvenation” to enable the “swift implementation” of its new “mid-term business plan”, which starts during the company’s next financial year.
+
+“By enhancing collaboration across business divisions and within the group, we aim to drive sustainable growth and increase corporate value”, the company statement added.
+
+For the nine months ending 31 December 2024, Nissui Group reported a 6.1% increase in net sales to Y663.34bn ($4.4bn), driven by a “strong” performance in the company’s food products business and favourable exchange rates.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHowever, operating profit declined by 5.7% to Y24.8bn amid lower profits from the Marine Products division.
+
+Profit attributable to the owners of the parent fell 3.5% to Y19.58bn.
+
+The company plans to release its financial results for fiscal year 2024 on 14 May.
+
+Nissui has forecast a 5.8% year-on-year increase in net sales, with operating profit anticipated to rise by 9.6%. It forecasts its profit attributable to the owners of the parent will grow 0.6%.
+
+In October, the group bought a plant in France to meet the demand for tapas-style products.
+
+Nissui plans to use the facility, acquired through local subsidiary Miti, at Saint-Hernin in Brittany to manufacture tapas, or small-dish, seafood products.
+
+In February 2024, Nissui announced plans to invest in expanding production capacity at two of its US and EU subsidiaries.
+
+The group will invest a total of Y17m ($113,122) into the Massachusetts-based Gorton’s Co. and Cité Marine, in Kervignac, France, a statement indicates.",www.just-food.com,2025-03-28,27,New CEO at Japanese seafood major Nissui,article,0.04449167497,31,166,171.2949309
+https://www.just-food.com/news/fda-suspends-milk-testing-programme-due-to-staff-cuts/,true,Reports on a specific real-world event (FDA suspending milk testing) with news-style reporting,FDA 'suspends milk testing programme due to staff cuts',"Cuts at the Department of Health and Human Services mean testing of pet food, spinach, barley and bird flu testing all face pressure.","The US Food and Drug Administration (FDA) has reportedly suspended a quality control programme for the testing of fresh milk and other dairy products.
+
+The suspension is due to recent staff cuts at the Department of Health and Human Services (HHS), according to *Reuters*, which cited an internal email seen by the news agency. The FDA sits within the government department.
+
+Around 20,000 staff have departed or been dismissed from the HHS since President Donald Trump took office, according to *Reuters’* figures. The US government has also proposed cutting the HHS budget by $40bn, the *Washington Post* reported last week.
+
+Robert F. Kennedy Jr., the Trump-appointed health secretary in charge of the HHS, was criticised earlier this month by a host of agencies and officials for proceeding with a raft of threatened job cuts at government departments.
+
+Former FDA commissioner Robert Califf said at the time: “The FDA as we’ve known it is finished, with most of the leaders with institutional knowledge and a deep understanding of product development and safety no longer employed.”
+
+The testing programme for Grade ‘A’ raw milk and other finished products was cancelled at the FDA’s Moffett Center Proficiency Testing Laboratory due to the laboratory not being able to support proficiency testing and data analysis, *Reuters* reported yesterday (22 April).
+
+The FDA earlier this month suspended efforts to improve its bird flu testing of milk and cheese, and pathogens in other food products, the news agency added.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe programme, known as the Interlaboratory Comparison Exercise for detecting Highly Pathogenic Avian Influenza (HPAI), was set to launch later this month but was suspended on 1 April because of cuts to staff at the FDA’s Human Food Program.
+
+Separately, the FDA decided last week to suspend a quality control program for food testing laboratories until at least 30 September, *Reuters* reported last week.
+
+The Food Emergency Response Network’s (FERN) proficiency testing programme endeavoured to create consistency and accuracy across the agency’s network of about 170 labs that test food for pathogens and contaminants to prevent food-borne illness.
+
+The suspension means the agency will be unable to do planned quality control work around lab testing for the parasite Cyclospora in spinach or the pesticide glyphosate in barley, among other tests, according to the news agency.",www.just-food.com,2025-04-23,1,FDA 'suspends milk testing programme due to staff cuts' - Just Food,article,0.04653179859,28,172,171.2949309
+https://www.just-food.com/events/ai-regulation-balancing-innovation-and-governance/,false,"The title suggests a discussion about AI regulation, not a report on a specific event.",AI regulation: Balancing innovation and governance,none,none,www.just-food.com,2025-04-09,15,AI regulation: Balancing innovation and governance - Just Food,article,0.02095829791,0,120,171.2949309
+https://www.just-food.com/interviews/pasta-sauce-has-taken-off-botticelli-foods-vp-joseph-asaro-intervie/,true,Reports on a specific business development (Botticelli Foods' growth and plans) in a news-style interview format.,“Pasta sauce has taken off as a rocket ship for our brand” – Botticelli Foods VP Joe Asaro talks everything Italian,Botticelli Foods is aiming to be a top five pasta-sauce brand in the US over the next few years to compete with the likes of Rao’s.,"Botticelli Foods is aiming to be a top five pasta-sauce brand in the US over the next few years to compete with the likes of Rao’s, now owned by The Campbell’s Company following a $2.7bn deal for Sovos Brands in 2023.
+
+Family-run Botticelli, based in Hauppauge in New York, started out manufacturing extra virgin olive oil in 2002 and has expanded into pasta and pizza sauces of Italian origin. Ground coffee will soon form part of the portfolio, too, for a business that generated $100m in sales last year.
+
+Italian sauces are now the company’s biggest revenue contributor, with a premium proposition and a made-in-Italy label using authentic ingredients.
+
+The third generation of the founders, vice-president Joe Asaro spoke with *Just Food’s* Simon Harvey about Botticelli’s aspirations before the US tariff announcement.
+
+He joined what he says was a “relatively small” business in 2020, when the advent of the Covid-19 pandemic and consequent lockdowns boosted at-home cooking and presented additional opportunities.
+
+### Simon Harvey (SH): How did the business progress from 2020?
+
+**Joe Asaro (JA):** In 2020, we were in about 7,000-8,000 US stores and today we’re in almost 18,000, so we’ve rapidly scaled distribution. Everything is made in Italy, farmed in Italy, and we try to stay true to that message. We feel like nobody was really capturing that market.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThat’s really what makes us unique, is that we’re an Italian-first brand.
+
+### SH: Can you explain the manufacturing and sourcing set-up?
+
+**JA:** We manufacture everything in Sicily. We own some of our own farms in Sicily, which are 15 minutes from our facility in Catania and we also work with some farming cooperatives too.
+
+All the ingredients in the jar come from Sicily or from mainland Italy, so everything’s made right at the source, and we import the finished goods to the US. The tomatoes we grow ourselves and for everything else like fresh herbs we use Italian suppliers.
+
+We have warehouses on the East Coast, in New Jersey, Miami and California.
+
+### SH: How has the company made the transition from olive oil?
+
+**JA:** It’s still a big piece of our business. I used to work at Greek yogurt manufacturer Chobani and I learned a lot from that team on how they built a brand and a category.
+
+When I joined Botticelli in 2020, olive oil was probably like 85-90% of our business and pasta sauce was very small. But, once the pandemic hit, fast forward to today, pasta sauce is about 75% of our sales.
+
+We’re still true to our core of being olive oil people, and we do our own manufacturing on the olive oil front as well. But pasta sauce has taken off as a rocket ship for our brand.
+
+### SH: What are the plans for coffee?
+
+**JA:** Coffee is a new venture that we’re going into and we felt like it fitted really closely with our brand in Italian culture, cuisine and flavours. My family are avid espresso drinkers, we start our morning with a few espressos. We felt there was a lot of connectivity with what we’re doing with our brand.
+
+Coffee is very competitive and we thought, ‘if we’re going to launch this coffee line, we want to be very thoughtful on how we add value to the category’.
+
+We created this occasion-based line of a morning blend, which is a light roast that’s highly caffeinated, an all-day blend that’s moderate, not too much caffeine but not too low, and an evening blend that’s a low-caffeine option, that’s more of an indulgent, chocolatey type of flavour experience.
+
+Number two, we went with USDA-certified organic coffee because we realised that’s a segment that not a lot of brands are playing in today, and there’s some really significant health benefits.
+
+### SH: Is Botticelli doing its own processing for coffee?
+
+**JA:** We have a joint-venture partnership with a manufacturer in Naples and that’s where they’re producing our coffee.
+
+We’re going to be testing in some select retailers over this next year. We’re hoping to get some learnings from how it performs and what the consumer is saying, and then understand how we want to expand that further.
+
+We’re on Amazon already and we’re going into bricks and mortar probably within the next three months, hitting shelves across the US.
+
+### SH: If you are growing your own tomatoes for the pasta sauces what’s the position with olive oil?
+
+**JA:** We have some of our own olive groves but we also work with a lot of the cooperatives around Europe, mostly in Italy and Spain. Our production facility for olive oils is in Gaeta, Italy.
+
+### SH: The business generated $100m in revenue last year, how has that progressed?
+
+**JA:** When I joined the company in 2020 we were doing a little bit less than $20m a year.
+
+### SH: How does revenue break down across the other categories?
+
+**JA:** Olive oil generates 20% of our sales, and then another 5% comes from the speciality items we also do like balsamic vinegars, roasted peppers and bruschetta.
+
+### SH: What are you targeting this year?
+
+**JA:** The goal is to reach $120m. Our biggest business is in the US. We’ve also started exporting internationally to Canada, Mexico, Brazil, Argentina and Peru, and now we’re working to expand to Japan. We just started expanding internationally last year so the US is currently about 95-96% of revenue.
+
+### SH: What are Botticelli’s longer-term goals?
+
+**JA:** We don’t want to expand too fast into different categories, so our number one priority right now is expanding the pasta sauce business and household penetration.
+
+We’re the number seven best-selling brand in the US for pasta sauce and we’re really focused on, within the next three to five years, on becoming a top five brand across the country.
+
+We’re very focused on, within the categories we play, whether it’s pasta sauce, olive oil or even coffee, on looking at unique opportunities that are consumer centric. It’s coming out with very thoughtful innovation to keep focused on the categories that we’re in.
+
+### SH: Is Rao’s one of your main competitors?
+
+**JA:** We definitely compete within the premium space and they’re definitely the biggest player. It’s figuring out how we get more people into the premium segment and how we can upgrade those consumers to try products like Botticelli to get them into a higher dollar ring of sales and more quality too.
+
+If you go to a restaurant, you could easily spend $20-30 on a plate of pasta and you could get that for half the price and the same quality at home with that Italian experience in our sauces.
+
+### SH: How do you get consumers to spend those extra dollars on a sauce in the current environment?
+
+**JA:** We invest a lot of our advertising dollars towards television commercials and social media through recipe creation. And getting the experience with the Italian culture, as well as a clean ingredient product.
+
+We’ve just revamped our labels, putting interactive QR codes on all of our packaging with recipes that will change every two to three months.
+
+### SH: The food industry has recently gone through a period when inflation-led pricing supported revenue and is now battling with shoring up volumes. What’s your answer?
+
+**JA:** We’ve been very fortunate since we own a lot of aspects of the supply chain so we have not been as impacted as other brands that use strictly co-packers, for instance.
+
+### SH: Who has backed the business?
+
+**JA:** We have bootstrapped it 100% ourselves. We take a lot of pride in that. For the first 11 years of being in business, we focused on olive oil and we were very methodical and stayed regional. We didn’t spread the brand across the country from day one, we focused on a core market, really grew it and did it in a very successful way to be able to make the investments that we’re making now as a company.",www.just-food.com,2025-04-07,17,Botticelli: “Pasta sauce has taken off as rocket ship for our brand”,article,0.06284498663,49,168,171.2949309
+https://www.just-food.com/events/the-14th-innovation-in-non-alcoholic-beverages-conference-2025/,false,"The content is missing, so it cannot be classified as a news article.",Innovation in Drinks 2025,none,none,www.just-food.com,2025-04-23,1,Innovation in Drinks 2025 - Just Food,article,0.02086361218,0,120,171.2949309
+https://www.just-food.com/author/nikkithompson/,false,The content is a collection of articles and does not report on a specific event.,Nikki Thompson,none,"In a market facing the pressures of falling birth rates and evolving consumer expectations, the infant nutrition sector is undergoing…
+
+-
+-
+-
+-
+Finding the right knife steel for any given application, from chef’s tools to surgical knives to shaving heads, comes down…
+
+-
+“GEA wants to contribute to food quality and improve yields. We have several solutions for that,” says Willem Poos, Product…
+
+
+-
+-
+-
+Headquartered in Ogden, Utah, USA, Honeyville Inc. has been a national business-to-business leader in food ingredients since 1951. Celebrating more…",www.just-food.com,2025-04-01,23,"Nikki Thompson, Author at Just Food",profile,0.03189136918,12,156,171.2949309
+https://www.just-food.com/news/harry-brot-rewe-deal-approval/,true,Reports on a specific corporate action (Harry-Brot acquiring a factory) with news-style reporting,German bakery major Harry-Brot gets OK to buy Rewe plant,German bakery major Harry-Brot has secured approval from the Federal Cartel Office for its deal with retailer Rewe Group. ,"German bakery group Harry-Brot has secured approval from competition officials to buy a factory from major grocer Rewe.
+
+Harry-Brot has acquired the Glockenbrot Bergkirchen bakery from Rewe for an undisclosed sum. The approximately 320 staff at the site will move to Harry-Brot, a spokesperson told *Just Food*.
+
+In its statement, Germany’s Federal Cartel Office, the Bundeskartellamt, said the deal “will only result in minor competitive changes for the other market participants” in the country’s bakery sector.
+
+Glockenbrot, which has been a part of Rewe since 1986, has produced private-label bread and baked goods for the retailer at two sites – one in Bergkirchen and the other in Frankfurt.
+
+Before striking a deal to sell the Bergkirchen to Harry-Brot, Rewe had decided to close the factory in Frankfurt.
+
+Harry-Brot produces bread and baked goods from ten plants in Germany. It generated sales of around €1.3bn ($1.48bn) in its 2024 fiscal year.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAndreas Mundt, president of the Bundeskartellamt, explained the “decisive factor” in its assessment was that Glockenbrot had so far produced “exclusively” for Rewe within the group.
+
+“Harry-Brot is by far the leading manufacturer of bread and baked goods in Germany. The planned acquisition of the Rewe subsidiary Glockenbrot will further strengthen this position. Nevertheless, we do not have any fundamental competition concerns that could justify a prohibition of the transaction,” Mundt said.
+
+“The acquisition will only change the competitive situation for other market participants to a manageable extent. Even after the merger, there will still be powerful competitors in the primarily affected market for self-service bread and baked goods.”
+
+Meanwhile, Harry-Brot is planning to build another bakery in Erlensee, east of Frankfurt. If the project goes ahead, the company is hoping to start production in 2028.
+
+The Bundeskartellamt said the acquisition of the Bergkirchen site and the opening of the Erlensee facility would “at least in southern Germany, likely lead to an expansion of the product range and increased competition”.",www.just-food.com,2025-04-16,8,German bakery major Harry-Brot gets OK to buy Rewe plant,article,0.04517773296,28,162,171.2949309
+https://www.just-food.com/news/food-and-drinks-sector-fears-ramifications-of-trump-tariffs/,true,Reports on a specific real-world event (tariffs) with news-style reporting,Food and drinks sector fears ramifications as retaliation against Trump’s tariffs begins,News that Canada and Mexico are to retaliate against US President Donald Trump’s newly-announced import tariffs has sparked fears of rising prices for F&B products.,"The pledges by Canada and Mexico to hit back against Donald Trump’s import tariffs have sparked fears of a trade war leading to rising prices for food and beverage products.
+
+Trade associations representing food and drinks businesses on both sides of the US-Canada border have warned of disrupted supply chains and increased costs.
+
+Tariffs of 25% on goods imported into the US from Canada and Mexico are due to be implemented from tomorrow (4 February) unless talks due to take place today between the leaders of the three countries result in a compromise being agreed.
+
+In the meantime, Canada and Mexico have both responded by saying they will introduce retaliatory 25% tariffs on US imports.
+
+The US and Canada are major trading partners for shelf-stable food and alcohol. Canada is the number one exporter of grain, livestock, meat and poultry to its neighbour to the south. Meanwhile, Mexico is the largest supplier of fruit and vegetables to the US.
+
+Trump has also announced an additional 10% tariff on imports from China, which has met with “strong opposition” from Beijing. China has yet to announce its response.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe US President has also told the UK broadcaster the *BBC* that the US will “definitely” impose trade tariffs on the EU. He suggested a deal “can be worked out” with the UK instead of the introduction of tariffs.
+
+The tariffs – which Trump has linked to his ‘America First’ approach, illegal immigration and his claim that fentanyl, a deadly opioid, is being imported into the US via its southern and northern neighbours – have long been threatened by the newly-inaugurated US President. The announcement of their introduction has generated a predictably strong response from Canada and Mexico.
+
+A statement from trade body Food, Health & Consumer Products of Canada (FHCP) said: “We are deeply concerned by the US decision to impose 25% tariffs on Canadian goods and 10% on energy. These measures will disrupt food, health and consumer product supply chains, raising costs for businesses and consumers on both sides of the border.”
+
+In a joint statement, the Distilled Spirits Council of the US, the Chamber of the Tequila Industry and Spirits Canada said: “We are deeply concerned that US tariffs on imported spirits from Canada and Mexico will significantly harm all three countries and lead to a cycle of retaliatory tariffs that negatively impacts our shared industry.
+
+“The North American spirits sector is highly interconnected. Many companies own brands in all three countries, contributing positively to local economies. Certain spirits, such as bourbon, Tennessee whiskey, Tequila and Canadian whisky, are recognised as distinctive products and can only be produced in their designated countries. The imposition of a tariff not only negatively impacts trading partners but also harms domestic industries.”
+
+In the US, Leslie Sarasin, president and CEO at industry association FMI – The Food Industry Association said the tariffs could put pressure on prices paid by shoppers.
+
+“New tariffs will also drive up the cost of doing business and food prices at a time consumers are extremely concerned about prices,” Sarasin said. “With 1.6% retail and 7.5% food manufacturing net margins, tariffs will put incredible pressure on our members.”
+
+Retaliatory measures against Trump’s tariffs are likely to include banning the sale of US alcohol in certain Canadian provinces.
+
+Ontario Premier Doug Ford said that, starting tomorrow, the province is removing American products from retail shelves and restaurants. British Columbia Premier David Eby has directed the country’s liquor board to purchase wines exclusively from “blue” – Democrat-controlled – US states.
+
+Mexico, which in 2023 overtook China as top destination for US exports, is also preparing its response.
+
+News agency *Reuters*, quoting sources familiar with the matter. reported the country has been preparing possible retaliatory tariffs on imports from the US, including pork, cheese and fresh produce.
+
+Business groups have also been quick to denounce Trump’s move.
+
+US Chamber of Commerce senior vice president and head of international John Murphy said: “The President is right to focus on major problems like our broken border and the scourge of fentanyl but the imposition of tariffs under IEEPA [the International Emergency Economic Powers Act] is unprecedented, won’t solve these problems, and will only raise prices for American families and upend supply chains.”
+
+Dr. Sylvain Charlebois, a professor and researcher of food distribution and policy at Dalhousie University in Canada, suggested grocery prices in Canada could rise as soon as this week.
+
+He suggested that, aside from shelf-stable food products, fruit, fruit juices and vegetables will be impacted by the levy as well as beer, wine, bourbon, and other spirits.
+
+“These products will either become more expensive or stop being imported into Canada altogether,” he said.
+
+He suggested the bigger concern is a weaker Canadian dollar. “Tariffs will drag it down, making imported food even more expensive,” he said.",www.just-food.com,2025-04-09,15,Food and drinks sector fears ramifications of Trump tariffs,article,0.05659989415,40,171,171.2949309
+https://www.just-food.com/events/women-in-sport-opportunities-and-visibility/,false,"The content is missing, so it cannot be classified as a news article.",Women in sport: Opportunities and visibility,none,none,www.just-food.com,2025-04-10,14,Women in sport: Opportunities and visibility - Just Food,article,0.02104660319,0,120,171.2949309
+https://www.just-food.com/events/trump-tariffs-what-are-the-ramifications/,false,The content is missing.,Trump tariffs: What are the ramifications?,none,none,www.just-food.com,2025-04-10,14,Trump tariffs: What are the ramifications? - Just Food,article,0.02103956457,0,120,171.2949309
+https://www.just-food.com/events/27th-annual-international-beer-strategies-2025/,false,"This is an event listing, not a news article.",27th Annual International Beer and Cider Strategies 2025,none,none,www.just-food.com,2025-04-22,2,27th Annual International Beer and Cider Strategies 2025 - Just Food,article,0.02099295736,0,120,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-8/,false,"The title suggests a general discussion about the tech industry, not a specific news event.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-17,7,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104334277,0,120,171.2949309
+https://www.just-food.com/news/eu-could-delay-first-set-of-tariffs/,true,Reports on a specific real-world event (EU considering delaying tariffs) with news-style reporting,EU could delay first set of US tariffs,"The EU is considering delaying its first set of tariffs on US goods to the middle of April, a senior Brussels official said today (20 March).","The EU is considering delaying its first set of tariffs on US goods to the middle of April, a senior Brussels official said today (20 March).
+
+The bloc has been planning to introduce the tariffs in two steps, starting on 1 April and then from 13 April.
+
+Speaking in a joint hearing of the Committee on International Trade today (20 March), EU Trade Commissioner Maroš Šefčovič said the bloc was “considering to align the timing of the two sets of EU countermeasures, so we can consult with member states on both lists simultaneously.”
+
+The first set of counter-tariffs, initially due to come in on 1 April, are now expected to come into force from “mid-April”, Šefčovič said, noting the move was in response to the US’s planned implementation of “additional tariffs” from 2 April.
+
+Following the EU’s announcement of counter-tariffs on 12 March, US President Donald Trump announced on social media the following day plans to bring in a 200% tariff on the EU’s alcohol imports to the US.
+
+In a post on Truth Social at the time, Trump highlighted the EU’s plan to revive a “nasty” 50% levy on US whiskey.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe EU plans to bring in a second set of counter-measures on 13 April, including tariffs on food products like meat, seafood, dairy and confectionery, plus drinks such as beer, wine, gin, rum, Tequila and non-alcoholic drinks derived from milk.
+
+Stakeholders have been asked to submit their views on the retaliatory action by 26 March.
+
+Šefčovič said today: “This approach would allow us to deliver a firm, proportionate, robust and well-calibrated response to the US measures”, and give the bloc time to negotiate and “find a mutually agreeable resolution”.
+
+He added, from 2 April, the bloc would “need to assess the action take by the US and keep a flexible approach so as to calibrate our response accordingly”.",www.just-food.com,2025-04-09,15,EU could delay first set of US tariffs,article,0.04434049282,27,173,171.2949309
+https://www.just-food.com/news/grieg-seafood-ceo-andreas-kvame-steps-down-after-decade-in-role/,true,Reports on a specific real-world event (CEO stepping down) with news-style reporting,Grieg Seafood CEO Andreas Kvame steps down after decade in role,Grieg Seafood has revealed Andreas Kvame will step down as CEO of the Norway-based business after occupying the seat for ten years.,"Grieg Seafood has revealed Andreas Kvame will step down as CEO of the Norway-based business after occupying the seat for ten years.
+
+Kvame has agreed with the publicly-listed group’s board to relinquish the CEO role, with Nina Willumsen Grieg stepping in on an interim base while a search for a replacement takes place, according to a statement.
+
+Grieg is currently the regional director for the company’s operations in Norway, known as Grieg Seafood Rogaland.
+
+Kvame will stay on during the transition process until a new CEO is found.
+
+Paal Espen Johnsen, who has taken on the role of Grieg Seafood’s board chair, said of Kvame’s departure: “During his time as CEO, he has set the agenda for and executed the successful post-smolt strategy.
+
+“He has played an instrumental role in developing Grieg Seafood into an international fish-farming company with integrated operations. The strategic direction for the company remains firm.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn other areas of management, Per Grieg Jr. has stepped down as board chair to be replaced by Johnsen, currently vice chair of the board, until the company’s next general meeting.
+
+Grieg Jr., meanwhile, takes a regular board seat in line with what the company called “good corporate governance” with the departure of Kvame.
+
+Kvame said in the statement: “It has been a true privilege to lead Grieg Seafood for more than ten years, and I want to thank all of my colleagues for their efforts.
+
+“A main priority has been the development of post-smolt production, which I strongly believe will play an important part in the future of the entire salmon farming industry.”
+
+Kvame referenced the “transformation programme” that has been undertaken by Grieg Seafood, which, he said, had “stabilised” the business financially.
+
+The statement added the programme was initiated in February and aims to “transform Grieg Seafood into a focused Norwegian seafood producer, concentrating on core operations in Rogaland and Finnmark”.
+
+It continued: “Grieg Seafood is positioning itself for a return to profitability and long-term sustainable growth in its home market.”
+
+The programme was announced in Grieg Seafood’s fourth-quarter and annual results for fiscal 2024, issued in February.
+
+A loss before tax of Nkr2.61bn ($247.4m) was delivered for the full year, compared to a Nkr844m profit a year earlier.
+
+Grieg Seafood said it incurred “impairment losses” of Nkr1.74bn related to its operations in Canada, where the business “maintained a cautious approach in British Columbia given the persisting political uncertainty and worked to find a good way forward for our operations in Newfoundland”.
+
+Revenue for the year climbed 6.8% to Nkr7.5bn. EBITDA, however, came in at Nkr659m, down from Nkr1.33bn a year earlier.
+
+Kvame commented on the transformation programme and the issues in Canada in the results statement.
+
+“This includes reallocating resources towards our strong Norwegian assets base, while maintaining our position in Canada, efforts to secure financial strength, and sharpening of the operational initiatives we are running,” he said in relation to the new programme.
+
+“We will be focusing our efforts on sustainable and profitable growth in our Norwegian operations, while protecting the value of our Canadian assets.”",www.just-food.com,2025-03-31,24,Grieg Seafood CEO Andreas Kvame steps down,article,0.05063471745,33,156,171.2949309
+https://www.just-food.com/features/arla-and-dmk-unlikely-to-be-last-big-deal-in-europes-stagnant-dairy-market/,true,Reports on a specific real-world event (merger of dairy companies) with news-style reporting,Arla and DMK unlikely to be last big deal in Europe’s stagnant dairy market,Sluggish dairy consumption and production in the EU is driving processors to join forces and more deals are likely to follow Arla and DMK.,"Not even four months after FrieslandCampina and Milcobel set out plans to merge, another pair of European dairy groups have announced they are to join forces – and they are unlikely to be the last.
+
+On Tuesday, Denmark-based Arla Foods and Germany’s DMK outlined a deal they said would create the “largest dairy cooperative in Europe”.
+
+The new co-op is to have more than 12,000 farmers across seven countries and a pro-forma revenue of €19bn ($20.75bn).
+
+The two cooperatives, who have worked together in the past in areas like whey processing, believe the merger will provide resilience amid an anticipated decline in the overall European milk pool.
+
+And, Peder Tuborgh, the Arla CEO who is set to be the chief executive of the larger business (which will carry the Arla name) sought to outline other positives.
+
+“By uniting resources, we enhance our product portfolio and expand globally, reaching over 160 markets to ensure stable food production. This synergy strengthens our investment and innovation capabilities, driving new technologies and sustainable practices,” Tuborgh said.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe maturing of Europe’s dairy market into a low-growth industry makes deals like this understandable – even if it coming so soon after FrieslandCampina and Milcobel announced their plans might have raised some eyebrows.
+
+“I think the current situation in the EU calls for combining strength, let’s put it that way,” Mark Voorbergen, a Netherlands-based dairy industry consultant and partner at Claassen, Moolenbeek & Partners, says.
+
+“Unless we have these kinds of consolidation initiatives, I think there’s a decent chance that we will see capacity reductions. If everyone’s doing that all by themselves, I think it’s a less efficient process than when it’s carried out by two companies combined.”
+
+Europe’s dairy processors are operating in an industry facing stagnant consumption and falling production.
+
+Sluggish consumption in the EU has been a factor in the consolidation seen in the region’s dairy sector for the last couple of decades – including in deals that have already involved both Arla and DMK.
+
+In the last decade and more, Arla has been involved in transactions in European markets including the UK, Belgium and Germany. DMK itself was born in 2011 when two of Germany’s largest dairy processors, Nordmilch and Humana Milchindustrie, combined. Five years later, DMK struck a notable merger with Netherlands-based DOC Kaas.
+
+According to research by The European Commission that sets EU forecasts for various agricultural sectors out to 2035, the consumption of dairy products in the bloc is projected to remain flat (it forecasts a 0.1% annual decline out to 2035), with, for example, falling consumption of drinking milk but opportunities in areas like cheese, whey and functional dairy ingredients.
+
+Meanwhile, Brussels says expectations for stricter EU and national environmental policies will likely lead to the bloc’s dairy herd to shrinking by 13% by 2035 compared with the 2021-2023 average.
+
+Milk production could decline by 0.2% per year on average between up to 2035, the Commission says, although output is forecast to grow in areas like cheese, whey and skimmed milk powder albeit more slowly than in the past. “Cheese and whey could absorb 36% of the EU milk pool by 2035,” it notes.
+
+Voorbergen sees cheese and whey as two opportunities for the new, larger Arla. The two cooperatives have worked together in the past, including on the ArNoCo joint venture to process whey from DMK’s cheese production into whey protein concentrate and lactose for Arla’s global ingredients business.
+
+“Assuming there won’t be any remedies, which is not a given, I would say, particularly not in the German market, but, assuming they can keep both companies intact, then I think there’s quite a strong cheese and whey combination to be made,” Voorbergen tells *Just Food*.
+
+“Cheese, of course, still being the main driver of consumption growth in the European market – and probably outside the European market as well. And whey, I think, has only become more attractive over the last decade with all the positivity surrounding [consuming] the right proteins.”
+
+The Commission’s 2035 outlook report suggests the EU’s dairy sector is likely to face increased competition to supply markets outside the bloc. The EU’s dairy industry has benefited from growing demand for dairy in the world’s emerging markets but Brussels sees some regions stepping up efforts to become more self-sufficient.
+
+“South East Asian and north African countries are expected to increase their milk production by around 3 % per year by 2035,” the Commission notes.
+
+Nevertheless, the report says there will still be a need for imports to meet the expected continued increase in domestic demand, with the EU and NZ set to remain the world’s top two exporters of dairy products “with each accounting for around 24%”.
+
+“The product portfolio of EU dairy exports will also need to adapt to changing demand in trading partners, favouring dairy products of greater added value,” the Commission’s report reads.
+
+Both Arla and DMK do business outside the EU, of course. The majority of Arla’s sales remain generated in Europe but it does sell packaged products and dairy ingredients outside the region. It is also looking at further expansion via M&A in the Middle East and north Africa, with an ongoing interest in the dairy assets of Egypt’s Arabian Food Industries. DMK, Voorbergen notes, has an “interesting business” selling cheese in the former Soviet states of central Asia.
+
+“I think that’s maybe something where DMK can add to Arla Foods,” he adds. However, with a smile, Voorbergen suggests the current volatility in global trade means it might be a little early to suggest when the enlarged Arla could best prosper internationally. “I must say, if you talk about emerging markets against the backdrop of what’s happening recently, anything is in the open,” he says. “It doesn’t really make sense to say where the opportunities are because they can be different in two months’ time.”
+
+One topic on which Voorbergen is more certain is the prospect of further consolidation in Europe’s dairy industry. Two major proposed deals may have been announced in four months but he sees more transactions on the horizon.
+
+“I think, looking at it from a helicopter view, I would actually welcome it. In a market where milk production continues to grow and you can grow no matter what, either through exports or locally, I think you can still have a lot of companies carving out their own little product market combination,” he says. “I think in a market where both consumption is kind of stagnant, but now also production, I think that creates the kind of environment where you bound to see more consolidation.”",www.just-food.com,2025-04-14,10,"Arla, DMK unlikely to be last deal in Europe’s stagnant dairy market",article,0.06048689916,42,173,171.2949309
+https://www.just-food.com/features/hatching-new-ideas-big-food-incubator-and-accelerator-programmes/,true,Reports on a specific topic (incubator and accelerator programs) in the food industry with factual information and specific examples.,Hatching new ideas – Big Food's incubator and accelerator programmes,Explore how Big Food fosters innovation through incubator and accelerator programmes. Discover insights and trends in the food industry,"As with in-house venture capital funds, for big food companies looking to gain exposure to new, exciting, potentially faster-growing categories, starting an incubator or accelerator is becoming increasingly popular.
+
+Incubators and accelerators are not exactly the same thing. Although both offer support and guidance to start-ups, incubators are typically targeted at companies at an earlier stage. Accelerators are aimed at existing companies that have an idea and a business model already in place but which need help to propel their business forward.
+
+Such vehicles, and especially incubators, provide mentoring and advice on everything from branding to attracting finance. There is also often a grant provided to the businesses chosen to take part in a programme and sometimes a cash prize for the business selected as the ‘winner’ from that year’s intake.
+
+But it is not pure altruism on the part of the food businesses. They get to work with, learn from and build relationships with some of the most interesting young challenger brands that are disrupting the market.
+
+They may even have first option on taking an equity stake in the businesses in the future. The ability to sell an equity stake may even be built into the programme’s make-up.
+
+It’s an alternative, and certainly cheaper way, of tapping into the likely trends of the food market of the future than investing. Start-ups often don’t fulfil their early promise. An incubator allows the company running it to identify the likely winners and losers.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHere we look at some of the key incubators and accelerators tapping into food sector start-ups.
+
+### PepsiCo
+
+**PepsiCo**’s accelerator initiatives have spanned the globe.
+
+In Europe, the global food and beverage giant launched its Nutrition Greenhouse incubator programme in 2017, which continued into 2018.
+
+The company started a version of the programme in North America in the autumn of 2018 and, in 2023, launched a sustainability-focused accelerator in Asia Pacific.
+
+Both initiatives, designed to discover and nurture breakthrough brands in the sector, saw companies receive grants and work with PepsiCo for six months. At the end of the period, one company was to be awarded further funding (EUR100,000 in Europe and US$100,000 in North America).
+
+Erbology, a UK plant-based foods producer, won the first-year programme in Europe. Hapi Drinks, a manufacturer of sugar-free kid’s drinks, won the first edition of the North America Greenhouse programme in 2019.
+
+In April 2023, PepsiCo launched its first Hispanic-focused edition of the Greenhouse Accelerator programme. The Juntos Crecemos edition was focused on backing Hispanic-owned emerging food and beverage brands. The accelerator returned with another call for participants in March 2024.
+
+In December 2023, PepsiCo partnered with other organisations to launch the Mega Green Accelerator, open to start-ups in the Middle East and North Africa.
+
+Joining PepsiCo in the venture was Saudi chemicals group Sabic and Dubai-based business support organisation AstroLabs, which will run the accelerator.
+
+### Kraft Heinz
+
+**Kraft Heinz** launched the Springboard Brands incubator in March 2018 to “nurture, scale and accelerate growth” of disruptive food and beverage brands.
+
+The five companies that took part in its inaugural programme (see below), included fermented foods supplier Cleveland Kraut, since re-named Cleveland Kitchen.
+
+Sergio Eleuterio, the general manager of Springboard Brands, said at the time: “Hundreds of applications were carefully reviewed to select authentic propositions and inspired founders within one of the four pillars shaping the future of food: natural and organic; speciality and craft; health and performance; and experiential brands.
+
+“We are excited to kick off our programme with a group of great founders, amazing and purposeful products, that we wholeheartedly believe will succeed in the marketplace.”
+
+Over the course of 16 weeks, the selected start-ups participated in a programme composed of learning, funding, infrastructure access, and mentorship in Chicago.
+
+According to the Springboard website, businesses chosen to join the incubator get funding of US$50,000 and then the “opportunity to earn additional funding, up to another $50,000 during the programme”.
+
+**Incubator companies:**
+
+**Ayoba-Yo**, which makes and markets South African dried meat products biltong and droewors in the US, a market dominated by jerky
+
+Cleveland Kraut (now re-named Cleveland Kitchen) which specialises in fermented foods**Kumana**, best known for its Venezuelan-inspired Avocado Sauce**Poppilu**, a Chicago-based antioxidant lemonade brand**Quevos**, which makes salty and crunchy egg-white crisps that are low in carbs and fat
+
+The second tranche was launched in March 2019 and was made up of **Blake’s Seed Based**,** Brami**, **Ka-Pop! Ancient inGRAINed Snack Co.**, **Origin Almond** and **Tiny Giants**.
+
+### Pladis
+
+In March 2025, UK-based snacks manufacturer Pladis launched an accelerator programme aimed at supporting early-stage companies both locally and internationally.
+
+Pladis, the owner of the McVitie’s biscuit brand, said that the initiative will support start-ups in food tech, health, and sustainability, tackling consumer trends like the ageing global population and rising demand for sustainable food sourcing.
+
+Pladis chief research & development officer Jennifer Moss said the move aims to bring “transformative change” in the target sectors.
+
+The snacking business is owned by Turkish conglomerate Yildiz Holding.
+
+### Danone
+
+The French dairy giant’s Innovation Incubator is intended “to design and develop innovation to meet new needs not currently addressed by the other brands in the company’s portfolio, to be launched on a test scale, whereby the team can learn, pivot and refine, and ultimately assess whether there is the potential to scale up”.
+
+This came to fruition in November 2019 with the launch of an “unapologetically indulgent” dessert brand in the UK in the shape of Pati & Coco.
+
+It was launched via the incubator in partnership with UK big four supermarket Sainsbury’s Future Brands initiative
+
+The French food group also launched what it calls its “Manifesto Innovation Accelerator” in 2016.
+
+“Working fast and experimenting on the go, the Manifesto Innovation Accelerator team identifies ways to boost collaboration and leverage strengths between company businesses while bringing **Danone** into new categories. The team itself is small and agile, comprising a range of backgrounds from project leaders and business designers to technology leaders,” a spokesperson for Danone told just-food.
+
+The accelerator is backing an “internal start-up” called Ayem, a business developed by a Danone executive.
+
+“Ayem is a new almond based breakfast bowl with 15g of protein and omega 3 perfect for people on the go,” the spokesperson said. “It is positioned as ‘the best way to start your day as you mean to go on’. This is not a yogurt, but a totally new product, thick with a velvety satisfying texture, fresh and light in taste.”
+
+It activated at a pop-up outside of Paddington Station in London and launched in London in May 2018 via Office Drop and independent retailers.
+
+Office Drop is a business delivering food and flowers to workplaces in the UK.
+
+### Nestlé
+
+In 2019, the world’s largest food maker set up an R&D accelerator in its home market of Switzerland, a bid, the company said at the time to “bring open innovation to a new level”.
+
+In the autumn of 2020, Nestlé launched a specific accelerator programme looking at the dairy and plant-based dairy markets. The Swiss giant stressed the scheme was about providing access not financial support.
+
+Mark Schneider, Nestlé’s CEO, said: “Innovation in milk products and plant-based dairy alternatives is core to Nestlé’s portfolio strategy, as well as our sustainability agenda. As a company, we have set ambitious climate goals. This is part of our promise to develop products that are good for you and good for the planet.”
+
+In Africa, meanwhile, Nestlé has teamed up with Senegal-based Kinaya Ventures, which has set up the Spring Fellowship, an accelerator fund backed by corporate partners.
+
+The move came in the spring of 2019 as part of Nestlé’s efforts to work with start-ups and universities in six countries in sub-Saharan Africa on “environmentally friendly packaging solutions”, sustainable cocoa plantlets, “affordable nutrition” and new routes to market.
+
+The selected teams were to enter an accelerator programme to help advance and potentially commercialise their ideas. Those teams were to join an accelerator programme through which their ideas could end up hitting the market, Nestlé said. During the accelerator, the start-up and university teams were to work with Nestlé’s R&D centre in Abidjan in Côte d’Ivoire.
+
+In September 2022, Nestlé announced it was looking to develop animal-free dairy products in conjunction with US-based Perfect Day.
+
+It said it would pilot a product through its newly-established US R+D Accelerator, bringing it to the US market later that year as a “test-and-learn”. The launch product was to be made with animal-free protein from California-headquartered Perfect Day.
+
+### Chobani incubators in US and Australia
+
+The US-based Greek yogurt maker launched its incubator programme in 2016 with six start-up food businesses and is now into its third year. It has also launched an incubator in Australia.
+
+Its US programme, based in New York, provides access to the **Chobani** team’s expertise, as well as other “industry leaders”.
+
+The company said the spring 2018 class for its incubator was comprised of companies that are “disrupting and improving high-potential food categories in the US”, including snacks firm Puffworks.
+
+Chobani Incubator director Jackie Mill",www.just-food.com,2025-04-01,23,Unveiling Big Food Incubator & Accelerator Programs,article,0.1242833743,171,197,171.2949309
+https://www.just-food.com/news/post-holdings-cereal-plants/,true,Reports on a specific corporate action (plant closures) with factual details and financial data.,Post Holdings to close two cereal plants in North America,"Post Holdings is to close two cereal manufacturing facilities in North America, pointing to a ""declining"" market for ready-to-eat cereals.","US food major Post Holdings is to shut two of its cereal manufacturing facilities in North America, pointing to a “declining” market for ready-to-eat cereals.
+
+In a filing with the US Securities and Exchange Commission (SEC) yesterday (9 April), Post Holdings said the closure of the facilities in Ontario and Nevada is part of its plans “to reduce capacity in its cereal production network”.
+
+The company said the facilities in Cobourg and Sparks employ approximately 300 people in total.
+
+The facilities are part of Post Holdings’ Consumer Brands segment, which saw a 2.5% decline in net sales, totalling $963.9m, in the first quarter of fiscal year 2025.
+
+The segment primarily comprises North American ready-to-eat cereal, pet food and peanut butter.
+
+Post Consumer Brands president and CEO Nicolas Catoggio said: “The ready-to-eat cereal category continues to decline. To respond to this, we are reducing excess manufacturing capacity and optimising our North American plant network to better utilise our production capacity.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataProduction at the affected facilities will be “transferred” to other Post Holdings locations, the US packaged food manufacturer said.
+
+The closure process is expected to be completed by the end of December.
+
+The Cobourg facility became part of Post Holdings’ portfolio in 2017 following its acquisition of UK cereal business Weetabix. The Sparks plant was integrated into the group in 2021 through the acquisition of Treehouse Foods’ ready-to-eat cereal division.
+
+Post Holdings anticipates incurring pre-tax charges ranging from $63.5m to $67.5m in connection with the closures and the transfer of operations.
+
+The company also expects to spend an additional $5m to $7m in capital expenditures to facilitate the transition, incremental to its previously announced fiscal year 2025 capex guidance range of $380m to $420m.
+
+As a result of the closures, Post Holdings projects annual cost savings of approximately $21m to $23m, starting in fiscal year 2026.
+
+In December, Post Holdings signed terms to acquire the refrigerated and frozen potato products manufacturer Potato Products of Idaho (PPI) and a manufacturing facility in Rigby, Idaho.
+
+The group has also been reported to be exploring the potential acquisition of Lamb Weston Holdings, a major US supplier of French fries.
+
+For the first quarter of fiscal year 2025, Post Holdings booked net sales of $1.97bn, a 0.4% increase compared to the same period of the previous year.
+
+Gross profit rose by 4% to $595.3m, while net earnings grew by 28.6% to $113.3m.
+
+Diluted earnings per share rose to $1.78 from $1.35 a year ago.
+
+Adjusted EBITDA for the quarter stood at $369.9m, representing a 2.9% increase from the prior year period.
+
+Looking ahead, Post Holdings updated its full-year adjusted EBITDA guidance for fiscal 2025 to between $1.42bn and $1.46bn, up from the previously forecasted range of $1.41bn to $1.46bn.",www.just-food.com,2025-04-10,14,Post Holdings to shut two cereal plants in Canada and US,article,0.04811414537,36,166,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-7/,false,"The provided content is empty, so it cannot be classified as a news article.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-16,8,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104334277,0,120,171.2949309
+https://www.just-food.com/news/young-american-buys-best-provision/,true,Reports on a specific corporate action (acquisition) in a news-style format,Young American Food Brands snaps up US peer Best Provision ,Young American Food Brands has expanded into the cooked and ready-to-eat meats market with its acquisition of Best Provision.,"Young American Food Brands has expanded into the cooked and ready-to-eat meats market in the US with its acquisition of Best Provision.
+
+The financial terms if the transaction were not disclosed.
+
+In a statement, Young American said the deal “extends” its capabilities into fully cooked smoked meats such as pastrami and roast beef, building on its range of hot dogs, sausages and burgers.
+
+Young American, operating as Miami Beef, added Best Provision brings a “loyal customer base and a legacy of quality” through a product line-up that includes also corned beef, beef bacon, and bologna.
+
+Best Provision, which operates a facility in Newark in New Jersey, marks Young American’s fourth acquisition since 2022.
+
+Last year, the company acquired Hofmann Sausage, a regional brand specialising in sausages and hot dogs sold primarily in central New York.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataBrooklyn Burger and Devault Foods were added to Young American in 2023.
+
+Best Provision joins a portfolio that also includes Free Graze, Florida Raised and Sizzle King.
+
+According to Robert Young, the CEO of Young American, the Newark facility, located four hours from the company’s Syracuse plant, will receive “continued investment”.
+
+“Our goal is to accelerate Best’s growth and expand its reach into new markets and retail channels,” Young said, adding that the “acquisition enhances our strategic footprint and adds valuable capacity to support our growing product line”.
+
+Founded in 1972, Young American supplies fresh and frozen meat products to retail and foodservice customers nationwide.
+
+Its operations span south Florida, New York and now New Jersey.
+
+Young American plans to use Best Provision’s expertise to develop grass-fed cooked products in line with its “response to growing consumer demand for high-quality protein”.",www.just-food.com,2025-04-23,1,Young American Food Brands snaps up Best Provision ,article,0.04412574979,30,169,171.2949309
+https://www.just-food.com/news/greencore-bakkavor-secure-extension-to-deal-talks/,true,Reports on a specific real-world event (extension of deal talks) with news-style reporting,"Greencore, Bakkavor secure extension to deal talks",Greencore and Bakkavor have been given more time to continue talks over a possible £1.2bn ($1.57bn) takeover bid.,"Greencore and Bakkavor have been given more time to continue talks over a possible £1.2bn ($1.57bn) takeover bid.
+
+Last week, the two UK manufacturers said their boards had “reached an agreement in principle” on Greencore’s latest offer for its ready-meals peer after seeing two bids rejected.
+
+In a statement on 2 April, they said Bakkavor’s board had told Greencore it would be “minded unanimously to recommend” to its shareholders the new offer if its suitor put forward a firm intention to make a bid.
+
+Proceeding with the offer was dependent on conditions, including both companies conducting due diligence, but Greencore had until 17:00 UK today (11 April) to announce either way whether it would make a firm bid.
+
+Today, Bakkavor said the UK Panel on Takeovers and Mergers had granted its request to extend that deadline to 9 May.
+
+Bakkavor said the move would “allow time to continue discussions regarding the other terms and conditions of the possible offer, including the completion of mutual confirmatory due diligence to the satisfaction of Greencore and Bakkavor”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataUnder the terms of the proposed deal, Greencore would own 56% of the combined group and Bakkavor shareholders the rest.
+
+“This announcement has been made with the consent of Greencore,” Bakkavor said.
+
+Last week, Greencore said the planned acquisition would create a “leading” UK convenience food business with a combined revenue of around £4bn. A deal would still need clearance from competition regulators.
+
+UK-based Bakkavor makes products including ready meals and desserts for customers including Tesco. In 2024, the company generated more than 80% of its £2.29bn underlying revenue in the UK but it also does business – and has factories – in the US and China.
+
+Dublin-based Greencore supplies chilled, frozen and ambient food from 16 factories in the UK. The company’s customers take in major UK grocers including Tesco, Sainsbury’s and Asda. In the group’s last full financial year, it took in £1.81bn in revenue.
+
+In 2018, Greencore announced its exit from the US after a decade in the market, selling its business there to an affiliate of Hearthside Food Solutions for $1.07bn.",www.just-food.com,2025-04-11,13,"Greencore, Bakkavor secure extension to deal talks - Just Food",article,0.04590857811,25,158,171.2949309
+https://www.just-food.com/news/yowie-costs-impact-us-tariffs/,true,Reports on a specific real-world event (US tariffs impacting a company) with news-style reporting,Yowie US tariffs on China will bring “significant” impact to costs,"Yowie Group produces its US-distributed confectionary in the US. However it sources its chocolate and toys globally, with the latter sourced from China.  ","Australian confectionery company Yowie Group has warned that newly implemented US tariffs on Chinese goods could will take a hit to its costs.
+
+In a market update on the ASX yesterday (7 April), the group said the 54% tariff on Chinese imports to the US “are likely to have a significant impact on Yowie’s cost base”.
+
+A 10% baseline tariff for all US imports came into effect came into effect over the weekend, with the additional tariffs due to be effective for a long list of countries including China, the UK, Japan and EU, from tomorrow (9 April).
+
+In response to the tariffs, Yowie, which markets its “surprise-inside-chocolates” in the US and Australia, said it was exploring alternative sourcing options, including potential toy manufacturing within the US.
+
+However, it cautioned that “there can be no certainty that such arrangements can be implemented”.
+
+In February, Perth-based Yowie said it was re-assessing its supply chain due to planned US tariffs on imports from both Canada and China.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWhile the company manufactures its US-distributed products domestically, it sources the packaging and chocolate for its products from Canada and the toys for its chocolates from China.
+
+According to its latest filing, Yowie currently spends around US$2.5m annually on toys sourced from China.
+
+In addition to the US tariffs impact, the business also warned of a $1.9m hit to annual revenue due to a “major customer” reducing shelf space as a result of changes in category layouts. It said the reduction in “store facings” was “effective immediately”.
+
+Yowie did not name the retailer or specify the affected market.
+
+In its second-quarter fiscal 2025 revenues were $3m, down from $3.2m a year ago. US sales fell 33% to $2.1m, while Australian sales increased to $0.9m from $0.1m.
+
+The ASX filing also included updates on developments related to Yowie’s largest shareholder, Keybridge, which entered administration in February.
+
+Yowie is a major creditor of Keybridge, with a debt of approximately A$6.7m.
+
+A deed of company arrangement has been proposed by Nicholas Bolton, managing director at the investment firm and Yowie CEO since December, the group said.
+
+Under the proposed deed, Yowie expects to receive 100 cents in the dollar within 21 days of implementation, pending creditor approval.
+
+Separately, WAM Active—a Keybridge stakeholder—is proposing a loan to fund the repayment, although the details and funding capability remain uncertain.
+
+Yowie said it “will continue to assess the proposals and will update shareholders as further information becomes available”.
+
+The business also announced several leadership changes. Leo Valle, Yowie’s North America country manager, will retire at the end of the month. Meanwhile, Diesel Schwarze and Daniel Agocs have been appointed as independent non-executive directors, since 1 April.
+
+Schwarze and Agocs bring experience in brand storytelling, logistics, manufacturing, and sales to support the company’s consumer-focused growth and navigate global supply chain challenges, the company said.
+
+Yowie added the appointments would look “to enhance governance, in particular in relation to resolving its recovery of a very material debt from a related party, Keybridge”.
+
+*Navigate the shifting tariff landscape with real-time data and market-leading analysis. Request a free demo for GlobalData’s Strategic Intelligence ***here****.**",www.just-food.com,2025-04-17,7,Yowie warns of “significant” impact on costs due to US tariffs,article,0.05024519718,38,173,171.2949309
+https://www.just-food.com/whitepapers/,false,"This is an archive page with multiple white papers, not a single news article.",White Papers Archive,none,"The food and beverage industry is undergoing a significant transformation driven by the need for greater efficiency, regulatory compliance, and …
+
+-
+-
+Established in 1987, Flavourtech is a global technology manufacturer specialising in aroma recovery, extraction, dealcoholisation and evaporation solutions for the …
+
+-
+Centric Product Lifecycle Management™ simplifies the complexities of the booming beverage market. As a manufacturer or retailer, you face numerous …
+
+-
+The global demand for food continues to rise. And with this rising demand, the food and beverage industry will experience …
+
+-
+The future is here, now. AI has something to offer to every industry including food & beverage. Getting closer to …
+
+
+-
+Most producers can only include 3-5 mg of iron per gummy when manufacturing iron-fortified gummies due to sensory and formulation …
+
+-
+In a recent sensory test, consumers found that the LIPOFER formulations exerted the mildest metallic aftertaste and lingered for a …
+
+-
+Solar evaporated natural sea salt, 35% less sodium. Fortified with iodine to help reach daily iodine intake requirements. For more information, …
+
+-
+Solar evaporated natural sea salt, 35% less sodium. Natural grain size, free flowing with aid of anti-caking. For more information on …
+
+-
+Solar evaporated natural sea salt without additives. 35% less sodium. For more information on this product, please download the datasheet.
+
+-
+Microfine powder grains of natural solar evaporated sea salt. 35% less sodium, free flowing with aid of anti-caking. For more information …
+
+-
+-
+With Anton Paar’s portfolio of analytical instrumentation, deepen your understanding of food powders with next-generation analysis techniques. Develop the right formulation, …
+
+-
+-",www.just-food.com,2025-04-17,7,White Papers Archive - Just Food,website,0.03467964017,18,179,171.2949309
+https://www.just-food.com/contractors/data/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/pressreleases/iso-hiperbaric-hpp-incubator/,true,This is a press release announcing the launch of a new product line by a beverage company.,Miami-Based ISO Launches Premium Beverage Hydration Products Developed at Hiperbaric HPP Incubator,"ISO, a Miami-based beverage company, recently announced the launch of their innovative line of cold-pressed electrolyte beverages. Developed at the…","ISO, a Miami-based beverage company, recently announced the launch of their innovative line of cold-pressed electrolyte beverages. Developed at the Hiperbaric High Pressure Processing (HPP) Incubator, these premium hydration products combine food science with whole-food ingredients to create a truly unique drinking experience. Each bottle contains over 700mg of essential electrolytes to support optimal hydration.
+
+The Hiperbaric HPP Incubator is a testing hub with state-of-the-art high pressure processing pilot plant equipment that supports food entrepreneurship and value-added food and beverage products. With pilot plants in Miami, Florida (USA), Burgos (Spain) and Shanghai (China), companies receive complimentary HPP testing and consulting related to product development, packaging and guidance with shelf-life and validation studies.
+
+HPP is an all-natural, chemical-free method of preserving fruits, vegetables and juices by subjecting them to extreme high water pressure rather than heat pasteurisation. This allows the ingredients to retain their raw, fresh characteristics and maximum nutritional value.
+
+“Seeing ISO evolve from an initial concept to a commercially viable product has been incredibly rewarding,” said Daniela Soto, HPP Food Scientist at Hiperbaric. “The HPP incubator provided the perfect environment to perfect these formulations, ensuring we maintained the nutritional integrity while achieving the shelf life needed for retail distribution.”
+
+“We created ISO to reimagine what a hydration beverage can be,” said Peter Cole, COO at ISO. “Our beverages aren’t just functional— they’re delicious, clean, and made with whole food ingredients. With over 700mg of electrolytes in every bottle, we’re delivering superior hydration without compromising on taste or adding artificial ingredients.”
+
+Born in the heart of Miami, ISO embodies the city’s dynamic culture and relentless energy. From the bustling beaches to the lively art scenes, every sip is a taste of Miami’s vibrant lifestyle.
+
+## The Science Behind ISO
+
+**Performance**: ISO features an all-natural isotonic formulation with a functional focus on isotonicity and bioavailability. An isotonic solution has the perfect balance of nutrients and water allowing for efficient and rapid hydration.
+
+**Technology**: ISO is committed to using only whole food ingredients and HPP technology. Every ingredient is proudly listed on the front of each bottle. The company never uses artificial ingredients or preservatives, instead relying on a bottling process that preserves nutritional value using pressure instead of heat to dramatically extend shelf life.
+
+## Product Line
+
+ISO launches with three distinctive flavours, each packed with over 700mg of essential electrolytes:
+
+**Watermelon Slice**: 195mg sodium, 485mg potassium, 52mg calcium, 48mg magnesium**Orange Slice**: 150mg sodium, 722mg potassium, 62mg calcium, 58mg magnesium**Sour Apple Alice**: 180mg sodium, 515mg potassium, 57mg calcium, 32mg magnesium
+
+ISO beverages are available immediately at select retailers throughout Miami, with plans for regional expansion in the coming months. For more information, visit www.drinkiso.com.",www.just-food.com,2025-03-26,29,Miami-Based ISO Launches Premium Beverage Hydration Products Developed at Hiperbaric HPP Incubator - Just Food,article,0.06087188731,15,156,171.2949309
+https://www.just-food.com/news/brazilian-investor-majority-owner-spain-egg-group-hevo/,true,Reports on a specific corporate action (ownership change) in a news-style format,Brazilian investor becomes majority owner of Spain’s Hevo Group,Spain-based egg producer Hevo Group has a new majority owner in the shape of Brazilian investor Ricardo Faria.,"Spain-based egg producer Hevo Group has a new majority owner in the shape of Brazilian investor Ricardo Faria.
+
+He has taken over ownership of the business from Madrid-based Cleon Capital and other backers including Austria’s Yana Investment Partners.
+
+Financial terms were not disclosed, although one Spanish media source suggested a transaction figure of €120m ($126.9m).
+
+Faria is also a shareholder of one of the largest egg producers in Brazil, Granja Faria, which he founded.
+
+In a statement issued today (13 November), Guadalajara-based Hevo said: “This strategic change strengthens the company’s foundation, with the aim of enabling the group to achieve greater growth and quality while preserving its unique identity and values of each of the Hevo Group’s brands.
+
+“In this new stage, Hevo Group will maintain its vision focused on offering products of the highest quality and a clear commitment to animal welfare and sustainability.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataFounded in 2022, Hevo, said to be the second-largest egg producer in Spain, was established through the integration of existing companies in the sector, incorporating brands such as Dagu, Ous Roig and Granja Agas.
+
+It has an annual production of more than 80 million dozen eggs, a workforce of nearly 500 people and “a fleet” of 3.8 million layers.
+
+In August, Hevo expanded its domestic reach with the acquisition of Basque Country-based egg producer Avicola Larraabe.
+
+*Just Food* has asked Cleon Capital for its comments on the transaction.",www.just-food.com,2025-03-27,28,Brazilian investor new majority owner of Spain egg group Hevo,article,0.04266748342,27,163,171.2949309
+https://www.just-food.com/news/grupo-marilan-buys-siena-alimentos/,true,Reports on a specific corporate action (acquisition) in a news-style format,Grupo Marilan buys panettone maker Siena Alimentos ,Brazilian biscuit maker Grupo Marilan has acquired local panettone producer Siena Alimentos for an undisclosed sum.,"Brazilian biscuit maker Grupo Marilan has acquired local panettone producer Siena Alimentos.
+
+The financial terms of the transaction were not disclosed.
+
+In a statement, Marilan said the deal “reinforces” its growth plan.
+
+Over the past five years, the company has expanded by building a manufacturing facility in Igarassu, Pernambuco and acquiring bakery brands Casa Suíça and Top Cau.
+
+Grupo Marilan CEO Rodrigo Garla said the Siena Alimentos deal “drives our expansion in the panettone sector”, highlighting the category’s “great potential for growth and innovation, both in Brazil and in the international market”.
+
+Founded in 1979, Siena Alimentos is known for its Roma and Festtone panettone brands.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAccording to its website, the company began its operations in a 400 m2 family shed and later expanded its headquarters to São José dos Pinhais in 1999, now covering 15,000m2.
+
+The facility has production capacity of over ten million panettones annually, supported by investments in technology and quality standards.
+
+The transaction is subject to the approval of Brazil’s competition watchdog.
+
+Until then, both companies will maintain their existing operational structures and competitive conditions.
+
+Headquartered in Marília, São Paulo, Marilan produces more than 90 biscuit varieties – from sweet and savoury to coated and filled products – under brands such as Marilan, Pit Stop and TopCau Chocolates.
+
+Its products are sold across Brazil and exported to over 60 countries. The company employs more than 2,300 people and operates a 67,000m² facility.
+
+Marilan did not return requests for further comment on the deal.",www.just-food.com,2025-04-07,17,Grupo Marilan buys panettone maker Siena Alimentos ,article,0.04315859531,30,168,171.2949309
+https://www.just-food.com/news/chequers-capital-acquires-gourmet-italian-food/,true,Reports on a specific corporate action (acquisition) in a news-style format,PE firm Chequers Capital acquires Gourmet Italian Food,"Private equity firm Chequers Capital has taken over Gourmet Italian Food (GIF), a “leader” in Italy’s ready-meals market.","Private-equity firm Chequers Capital has taken over Italy-based ready-meals maker Gourmet Italian Food.
+
+The financial terms of the transaction were not disclosed.
+
+Chequers Capital said it bought Gourmet Italian Food from investors the private-equity firms Alcedo, and FVS, as well as unnamed minority shareholders.
+
+The new owner said it will support Gourmet Italian Food “in continuing its growth and strategic market positioning, including through targeted acquisitions”.
+
+Gourmet Italian Food was created as a platform to “aggregate leading companies” producing “high-quality” ready meals selling into retail and horeca clients.
+
+All founding entrepreneurs of the companies within Gourmet Italian Food have “reinvested” in the group and the “top-tier” management team – co-ordinating various business units – has also “co-invested” alongside Chequers Capital.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWhat Chequers Capital described as the “GIF project” was launched in 2019 with Alcedo acquiring a majority stake in Eurochef Italia.
+
+In 2021, Eurochef Italia merged with La Gastronomica under the joint initiative of Alcedo and FVS, forming the foundation for Gourmet Italian Food.
+
+The group then expanded through a series of targeted acquisitions. These included the integration of Brescia-based Fabian, specialising in savoury snacks and sandwiches and Maerne, Venice-based ultra-fresh gourmet products maker Cucina Nostrana and its affiliate Deppieri, specialising in sandwich bread.
+
+In 2023, the company acquired Firma Italia, a Muggiò-based company which produced dehydrated ready meals “with a strong export focus”.
+
+Gourmet Italian Food added the brand 100grammi, specialising in “healthy and balanced meals”, in 2024.
+
+Chequers Capital highlighted the impact of these integrations, noting that “strong commercial, industrial, and marketing synergies” have helped it gain a “leading” position in the Italian ready meals segment.
+
+“It has established itself as a high-standing partner for major supermarkets, offering a complete portfolio of premium products,” the statement added.
+
+In a LinkedIn post, Alcedo Sgr managing partner Filippo Nalon said: “This (deal) marks the culmination of an incredible journey in which, under Alcedo’s guidance, we transformed a €17m ($18.6m) company into a market leader with over €140m in revenue in 2024”.
+
+The group, which has six production facilities and more than 450 employees “stands as the undisputed market leader in Italy’s ready-meals sector, leveraging an extensive portfolio of premium-quality products and a state-of-the-art production footprint,” Nalon added.
+
+All founding entrepreneurs of the companies within Gourmet Italian Food have “reinvested” in the group and the “top-tier” management team – co-ordinating various business units – has also “co-invested” alongside Chequers Capital, the private-equity firm’s statement read.",www.just-food.com,2025-04-08,16,PE firm Chequers Capital acquires Gourmet Italian Food,article,0.04891181208,29,157,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-4/,false,The content is missing.,DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-12,12,DeepSeek: How it's changing the tech industry - Just Food,article,0.02092721969,0,120,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-11/,false,The content is missing.,DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-24,0,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104116819,0,120,171.2949309
+https://www.just-food.com/news/mondelez-to-invest-77m-in-swiss-toblerone-factory/,true,Reports on a specific corporate action (investment in a factory) in a news-style format.,Mondelez to invest $77m in Swiss Toblerone factory,"Mondelez International has announced plans to invest SFr65m ($77m) in its historic Toblerone factory in Bern, Switzerland.","Mondelez International has announced plans to invest SFr65m ($77m) in its historic Toblerone factory in Bern, Switzerland.
+
+The investment will see a state-of-the-art production line go into operation in the third quarter. Mondelez hopes to meet a growing demand for premium chocolate. It will also invest to improve its chocolate and nougat making facility, upgrading the site’s infrastructure and logistics.
+
+Mondelez calls the investment one of its biggest in European chocolate in the last decade.
+
+Bern facility director Tim Spickenbaum said the site is already producing four million Toblerone products on average per day. “We are delighted about the planned modernizations and investments, which will not only enhance manufacturing capacity but also solidify Bern’s position as the home and heart of the triangular brand icon,” he added.
+
+Iain Livingston, president of Toblerone & World Travel Retail, said the site in Bern is “where we proudly bring our brand and chocolate expertise around the world” and “is key to the brand’s growth ambition to win in the premium segment.”
+
+The confectionery giant considers Bern “the home and heart” of Toblerone. The chocolate brand was founded in the city in 1908 and 90% of Toblerone is made there today. In a nod to Toblerone’s Swiss heritage, Mondelez will soon print a Swiss flag on its packaging.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAlongside its traditional offering, Mondelez has been busy this year with original product launches through a licensing deal with Lotus Bakeries. The snack groups launched a Cadbury Dairy Milk Biscoff tablet in the UK and Ireland in March.
+
+The company also announced an almost 74m zlotys ($18m) investment for chocolate production in Poland in December.
+
+That said, market conditions in chocolate remain challenging. In February, Mondelez chief executive officer Dirk Van de Put predicted price rises of up to 50% for chocolate on the back of high cocoa prices.
+
+In February, the Cadbury and Milka chocolate brand owner reported results for the 2024 financial year. While reported and organic growth were up 1.2% and 4.3%, respectively, at $36.4bn, volumes were down one percentage point and Mondelez took pricing of 5.3 percentage points over the 12 months.",www.just-food.com,2025-04-10,14,Mondelez to invest $77m in Swiss Toblerone factory - Just Food,article,0.04547082548,27,168,171.2949309
+https://www.just-food.com/events/,false,"This is an events archive page, not a news article",Events Archive,none,"The Just Drinks’ International Beer Strategies Conference is the ultimate go-to event for international beer leaders
+
+We’ve spent nearly a decade refining our AI technology. And now, we’re unleashing the power of generative AI — so …
+
+The Just Drinks’ International Beer Strategies Conference is the ultimate go-to event for international beer leaders
+
+We’ve spent nearly a decade refining our AI technology. And now, we’re unleashing the power of generative AI — so …",www.just-food.com,2025-04-01,23,Events Archive - Just Food,website,0.02669579384,9,164,171.2949309
+https://www.just-food.com/comment/how-cpg-brands-can-regain-influence-in-relations-with-us-retailers/,true,Reports on a specific topic (CPG brands and US retailers) with factual analysis and industry insights.,How CPG brands can regain influence in relations with US retailers,"Historically, the relationship between US grocery retailers and CPG companies has been fairly linear. Those days are long gone.","The relationship between grocers and CPG companies in the US has always been a delicate balance of power, negotiation and strategy.
+
+Historically, these two entities have relied on each other – retailers needing branded products to fill their shelves and CPG companies needing access to consumers. However, the power dynamics between the two have fluctuated over the years, largely influenced by economic shifts, supply chain disruptions, brand strength, changes in consumer behaviour and advances in technology.
+
+But today the balance of power in the US is tilted in favour of retailers, particularly large, nationally-focused chains like Walmart, Kroger and Costco, as well as fast-growing private-label retailers like Aldi and Trader Joe’s.
+
+The shift has left many CPG brands operating in the US grappling with tighter margins, increased competition and shrinking influence in negotiations. Nevertheless, opportunities do exist for CPG companies to recalibrate these dynamics and regain some control over their distribution and brand influence.
+
+But, first, let’s take a look at five of the key elements that have caused the balance of power to shift to favour retailers.
+
+## Retailer consolidation and scale advantage
+
+Large grocery retailers have consolidated power through mergers and acquisitions, creating behemoth entities that wield significant influence over suppliers.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWalmart, for example, accounts for a substantial portion of total US grocery sales, giving it immense leverage over pricing and product placement. Similarly, regional powerhouses like Kroger, Albertsons and many others further consolidate buying power, making it difficult for CPG brands to negotiate favourable terms. Just before Christmas, US courts blocked a planned merger between Kroger and Albertsons.
+
+## Private label expansion
+
+Another major challenge for CPG companies doing business in the US is the rapid expansion of private label.
+
+Retailers are investing heavily in their own store brands, which compete directly with national CPG products. Private label offers retailers higher margins, greater control over pricing and the ability to tailor products to their specific customer base.
+
+Retailers own store shelf space and are strategically positioning their own brands at eye level on shelves, further diminishing CPG companies’ visibility and sales. Additionally, some of the fastest-growing grocery retailers in the US – Aldi and Trader Joe’s being the two most significant examples – primarily fill their shelves (about 85% of the total SKU-count in both chains) with their private labels.
+
+Both of these chains have proven that retail success isn’t dependent on carrying the typical assortment of branded national CPG products, including the top brand in each category.
+
+## Data ownership and consumer insights:
+
+In today’s digital era, data is king and grocery retailers have taken full advantage of their access to consumer purchasing behaviours. Companies like Amazon (which includes brick-and-mortar chains Whole Foods and Amazon Fresh in addition to its e-commerce sales), Walmart and Kroger have unparalleled insight into customer preferences, allowing them to optimise product placement and promotional strategies. US retailers use this data to dictate terms to CPG brands, demanding higher fees for prime shelf space or exclusive promotions. In contrast, CPG companies often struggle to gain direct access to consumer data, limiting their ability to build direct-to-consumer (DTC) relationships.
+
+## E-commerce and omnichannel retailing
+
+Online grocery sales in the US have surged compared to a decade ago, with platforms like Instacart, Amazon and Walmart’s e-commerce services leading the way.
+
+This shift has further strengthened retailers’ control, as they dictate which brands get featured on digital storefronts and how products are displayed in search results.
+
+The rise of click-and-collect and home delivery services means retailers act as gatekeepers to consumers, making it harder for CPG companies to differentiate themselves.
+
+## Inflation and supply chain pressures:
+
+The economic volatility the US has seen in recent years, particularly due to the Covid-19 pandemic and subsequent inflationary pressures, has added another layer of complexity.
+
+Retailers have pushed back against the frequent requests for price increases from CPG companies, arguing consumers are unwilling to bear additional costs.
+
+At the same time, supply chain disruptions have forced brands to make tough decisions regarding production, transportation and distribution, which are all areas where retailers hold significant leverage today.
+
+All is not gloom and doom for CPG companies, though. While grocery retailers hold the upper hand, CPG companies are not powerless. By adopting new strategies, brands doing business in the US can improve their bargaining position and regain influence in the market.
+
+## Leverage brand strength and consumer loyalty
+
+Strong branding and customer loyalty remain crucial weapons for CPG companies in the US. Brands with established reputations can leverage their direct connection with consumers to push back against retailer demands.
+
+For instance, companies with highly loyal customer bases can use their market presence to negotiate better shelf placement or resist price suppression tactics. Over the last few years, most branded CPG companies have focused less on marketing and brand building and more on short-term strategies like sales promotion.
+
+CPG companies need to focus more on brand marketing, which is primarily how loyal customer bases are built, in today’s new environment where the balance of power has tilted to retailers.
+
+Instead of merely ceding data power to retailers, CPG companies can work to enhance collaboration through data sharing and joint marketing initiatives.
+
+By demonstrating how their own consumer insights can drive traffic and sales, CPG brands can position themselves as valuable partners rather than mere suppliers.
+
+Differentiation is key in a crowded marketplace. Instead of competing directly with private-label brands, CPG companies can focus on premium, organic or niche products that command higher price points and offer unique value propositions.
+
+Limited edition products, health-conscious products and sustainable packaging initiatives are just a few areas where CPG brands can set themselves apart.
+
+## Explore alternative distribution channels
+
+CPG brands in the US should diversify their sales channels to reduce dependency on large retailers.
+
+For example, expansion into club stores, independent grocers, convenience stores, drug chains and developing direct-to-consumer models can provide additional revenue streams.
+
+Many CPG companies are doing this successfully. More need to follow suit, as long as the particular brand and product fit the particular type of retail channel and store format.
+
+Direct-to-consumer sales still represents a small percentage of CPG product sales in the US compared to sales at retail stores but it’s growing and is one of the most effective ways CPG brands can over time reduce reliance on retailers.
+
+Most brands should have an e-commerce platform, allowing for sales directly to consumers. The strategy not only provides CPG brands with valuable consumer data but also potentially reduces their dependence on grocery retailers for distribution.
+
+Consumer data can also be shared with retailers as part of developing a better partnership with them, which fits in nicely with the data sharing point noted above.
+
+## The primacy of consumers
+
+Retailers and CPG companies only exist because of consumers. And consumers, who ultimately hold the power, are who retailers and CPG companies have in common. Both retailers and CPG companies need to remember this and tailor the relationship with the primacy of the consumer top-of-mind and at the center of all they do.
+
+Over the last few years US consumer behaviour has changed. High food inflation – overall grocery prices in the US are up by about 25% since 2020 – has caused consumers to be more demanding. They want more value from retailers and CPG brands, and will do what it takes to get it, including switching to private-label brands, shopping at multiple grocery chains, choosing smaller package sizes, and even buying less per-each shopping trip.
+
+Both grocery retailer loyalty and CPG brand loyalty are down among US consumers, according to EY. Recent research from EY shows national CPG brands aren’t important in 48% of consumer purchase decisions, which puts CPG companies at a clear disadvantage.
+
+Historically, the relationship between grocery retailers and CPG companies has been fairly linear – retailers needing branded products to fill their shelves and CPG companies needing access to consumers. Those days are long gone. The balance of power today is in the hands of grocery retailers. However, CPG companies can rebalance the scales.",www.just-food.com,2025-03-31,24,How CPG brands can regain influence in relations with US retailers - Just Food,article,0.06857290819,52,176,171.2949309
+https://www.just-food.com/news/cloetta-sets-new-strategic-course-ups-sales-guidance/,true,Reports on a specific corporate action (Cloetta's new strategy) with news-style reporting,"Cloetta sets new strategic course, ups sales guidance",Sweden's Cloetta has announced new strategic priorities to drive growth and updated its financial targets ahead of an investor day event.,"Swedish confectionery maker Cloetta has announced new strategic priorities to drive growth and updated its financial targets ahead of an investor day event.
+
+The updated strategy and financial targets will be presented in detail at the event today (27 March) in Stockholm.
+
+Cloetta’s long-term organic sales growth target has been increased to 3-4% per year, up from a previously announced goal of growth of 1-2%.
+
+The group’s long-term adjusted EBIT margin target remains unchanged at 14%, with the addition the company is aiming to reach at least 12% by 2027.
+
+In terms of strategy, the Candy King pick-and-mix brand owner has outlined three priorities.
+
+The first is to win with its so-called “super” brands. Cloetta is planning to focus across its core markets on ten selected brands to drive profitable growth through increased distribution and by continuing to take the brands into new categories.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe second is to grow beyond the group’s core markets with an increased focus on Germany and the UK as the European countries with the largest confectionery retail sales and the highest per capita consumption. Cloetta is also eyeing North America to build on demand for Swedish candy.
+
+Its third strategic priority is to “excel in marketing and innovation” by accelerating new product development supported by “continued marketing effectiveness”.
+
+Cloetta said it would use net revenue management, develop a supply chain “fit for purpose” and build an effective operating structure, as well as selective M&A.
+
+Katarina Tell, Cloetta’s president and CEO, said: “Cloetta is committed to continue to drive profitable growth and strengthening our market position through clear strategic priorities and a more focused execution.
+
+“Our updated financial targets and strategic priorities reflect our ambition to accelerate growth, enhance efficiency and leverage our strong brands across core markets and beyond. With a sharpened focus on innovation, marketing effectiveness and operational excellence, we are well-positioned to create long-term value for our consumers, customers and shareholders.”
+
+In February, Cloetta scrapped plans for a new confectionery plant in the Netherlands after the company concluded it could maintain long-term financial and operational flexibility without the new facility.
+
+It had originally announced plans for the greenfield investment in 2022 while shuttering three existing confectionery facilities in the Netherlands and Belgium.
+
+Tell said in a statement at the time: “With this decision, we create the opportunity for a fit-for-purpose supply chain, enhance our possibility to strengthen our market presence and grow our product portfolio, and ensure continued strong consumer engagement.”
+
+Last June, Cloetta announced the sale of its Nutisal roasted nuts brand to Dutch peer The Monchy Food Company for €5m to €6m ($5.4m to $6.5m at the time) to focus on its core confectionery brands.
+
+In January, Cloetta reported net sales of Skr8.61bn ($855m) for 2024, reflecting 3.8% year-on-year growth.
+
+Operating profit, adjusted for items affecting comparability, rose 13.9% for the year to Skr910m. Net income was up 9.2% at Skr477m.",www.just-food.com,2025-03-27,28,"Cloetta sets new strategic course, ups sales guidance",article,0.05057323126,30,158,171.2949309
+https://www.just-food.com/features/trump-tariffs-paused-trade-war-food-and-drinks/,true,Reports on a specific real-world event (Trump's tariff decisions) with news-style reporting,Trump pauses tariffs but threat of trade war hangs over food and drinks sector,Looking at the lasting impact on the food & beverage sector of President Trump's threat to impose tariffs on imports.,"President Trump’s threat to impose tariffs on imports from Canada, Mexico and China initially and, potentially, the EU at a later date has left countries and companies wondering how such a move would affect them. We look at the likely implications.
+
+## What’s the latest?
+
+President Trump has shown that his pre-inauguration threat to impose hefty trade tariffs on Canada, Mexico and China was not mere sabre-rattling.
+
+But he has also shown that he is open to a deal. Following calls with Mexican President Claudia Sheinbaum and Canadian Prime Minister Justin Trudeau, and their agreement to spend big on tightening up security at their borders with the US, the implementation of 25% tariffs on Canadian and Mexican imports has been paused for a month.
+
+However, a 10% tariff on Chinese imports has been introduced, leading to Beijing reciprocating in kind.
+
+## Does a threat remain?
+
+Yes. The Canada and Mexico deals are, at this stage, just postponements and while a trade war with China could yet be averted – as Beijing’s levy on US goods is not due to be introduced until next Monday (10 February) and Trump is due to hold talks with his Chinese counterpart Xi Jinping – tension between the world’s two largest economies remains.
+
+China has responded to the start of US tariffs by introducing measures of its own, of either 10% or 15%, on a range of US imports including agricultural machinery, coal and natural gas.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataTrump also told the UK broadcaster the *BBC* that the US will “definitely” impose trade tariffs on the European Union.
+
+## What’s President Trump’s aim?
+
+Trump is undoubtedly a protectionist. His ‘America First’ approach is intended to protect manufacturing jobs at home by pressurising manufacturers selling to Americans to be based there.
+
+He also believes the US is being ripped off by trading partners. Speaking about the EU this weekend, he said the trade deficit the US has with the bloc is “an atrocity”, adding “they take almost nothing and we take everything from them”.
+
+But while trade imbalances and the money that can be raised from tariffs are on his mind, his immediate concerns are to do with illegal immigration and the importation of the deadly opioid fentanyl into the US via its southern and northern borders.
+
+By weaponising the US’s strength as a trading partner and threatening tariffs on Canada and Mexico, he has successfully gained agreements from them to significantly strengthen border security – an aggressive approach, many would suggest but one which appears to have paid off.
+
+It was an approach trialled last month when Washington forced Colombia to accept deportees, which it initially argued against, by threatening a 25% tariff.
+
+These latest moves were a bigger gamble, though, because Colombia accounts for roughly 0.5% of US imports whereas nearly 30% of all US imports hail from Canada and Mexico.
+
+A trade war would have been highly damaging to those countries but it would also have had a negative impact on the US, with many commentators suggesting it could have led to supply chain disruption and higher prices for consumers.
+
+The Washington DC-based Peterson Institute for International Economics,
+
+an independent research organisation, said its analysis finds the tariffs would damage all the economies involved, including the US.
+
+It should also be noted many US businesses have operations in one or other of the countries targeted by their President.
+
+US meat heavyweight Smithfield Foods recently raised less than it anticipated from an IPO with speculation suggesting the threat of tariffs on imports into the US could have had an impact on its plans.
+
+Smithfield, which identified tariffs as a risk factor in its IPO prospectus, has operations in Mexico where it employs around 2,500 people.
+
+Such corporate discomfort was evidently a price Trump was willing to pay.
+
+“We may have short term some little pain, and people understand that. But long term, the United States has been ripped off by virtually every country in the world,” Trump is on record as saying.
+
+Or perhaps he was always confident his counterparts in Canada and Mexico would blink first.
+
+## Could the US president be talked out of tariffs?
+
+Trump says tariff is his favourite word but, if he believes by imposing the measures he can boost the US economy, protect jobs and raise tax revenue, wiser heads around him may convince him otherwise.
+
+Trade bodies and economists have warned tariffs hit businesses and consumers on both sides.
+
+Break trade and you disrupt global capital flows necessary to finance the US budget deficit
+
+Steven Blitz, TS Lombard
+
+William Bain, head of trade policy at the British Chambers of Commerce, said: “More tariffs mean less trade, mean higher prices, mean lower consumer demand … there are not any economists that we see on this side of the Atlantic who seem to be saying that you can bring in these tariffs and see global trade increase.
+
+“So global trade is likely to go into reverse if this happens. A protracted and expanding trade war is something we’d all want to avoid. But if it happens, we’re simply going to see less cross border trade and that will have a significant impact on global growth.”
+
+Steven Blitz, chief US economist at economic forecasting consultancy TS Lombard – owned by *Just Food*’s parent company GlobalData – said: “Breaking global trade may seem like the thing to do to resurrect the US industrial economy, a noble ambition, but break trade and you disrupt global capital flows necessary to finance the US budget deficit.”
+
+## What might be the impacts on the food-and-beverage sector?
+
+Uncertainty will remain for companies exporting to the US, knowing Trump has the tariffs threat in his locker.
+
+At a more macro level, Canada may well start to look more closely at its food security.
+
+Dr. Sylvain Charlebois, a professor and researcher of food distribution and policy at Dalhousie University in Canada, speaking before Trump paused the tariffs on imports from the country, said: “As a nation that prides itself on food security and a robust agricultural trade surplus, Canada now faces a critical test of its ability to remain competitive in an increasingly protectionist global economy.”
+
+The introduction of tariffs would exacerbate existing challenges within Canada’s food and drinks industry, Dr. Charlebois argued, including “high logistical costs due to its vast geography, regulatory obstacles for small businesses and the lack of strategic investments in value-added processing”.
+
+The need for Canada to build stronger trade alliances beyond the US has never been more urgent
+
+Dr. Sylvain Charlebois, Dalhousie University
+
+He also called for trading alliances with other countries to be strengthened.
+
+“With American tariffs cutting deep into exports, the need for Canada to build stronger trade alliances beyond the US has never been more urgent … the government must act decisively to enhance domestic food processing capabilities and expand export markets in Asia, Europe, and the Middle East,” he said.
+
+In Canada, a type of soft protectionism is springing up via an informal ‘buy Canadian’ campaign that might be seen as the result of both anger at Trump’s threat and a desire for self-preservation.
+
+Mexico, too, will likely be concerned about its reliance on trade with the US – its largest trading partner. In 2023, the US bought more than $45bn in agricultural products from Mexico, including 63% of imported vegetables and 47% of fruits and nuts.
+
+As for individual companies, some are unwilling to sit around to find out how the tariffs trade-off will eventually play out.
+
+US spirits company Luxco has brought forward its transatlantic shipping schedules of American whiskey amidst uncertainty about trade tariffs.
+
+Greg Mefford, managing director of international business at the St Louis-based company, said: “The inventory that we had scheduled for shipping in quarters two and three this year will now arrive in Europe before the end of March. We’re going early to minimise how any future changes in trade tariffs impact the pockets of American whiskey fans across Europe and the UK.”
+
+Other companies, which count the US as a major export market, may decide it is worthwhile following Trump’s ‘advice’ and carrying out more of their production there.
+
+At the end of last month, French luxury heavyweight LVMH Moët Hennessy Louis Vuitton was said by news agency *Reuters* to be “seriously considering” bulking up its production capacities in the US.
+
+The Glenmorangie whisky and Hennessy Cognac owner’s CEO Bernard Arnault was quoted as saying: “It’s clear that we are being strongly pushed by the American authorities to continue to build out our presence. In the current context, this is something that we’re looking at seriously.”
+
+Likewise, Australia-based Yowie Group is re-evaluating its supply chain in response to the threat of US tariffs.
+
+Yowie sources chocolate and packaging from Canada and imports toys from China for its US production facility. It said this week it plans to source chocolate from the US in the future.
+
+US chocolate giant Mondelez International described the threat of tariffs as an “additional headwind” in a post-results call with analysts this week.
+
+Food and beverage companies in the EU will be wary of Trump’s threat of tariffs on the bloc.
+
+Some 20 EU member states exported more to the US than they imported in 2023. According to Eurostat, the EU’s statistics agency, the country with the largest surplus was Germany, followed by Italy and Ireland.
+
+Trump seems most concerned about Germany’s exports of cars and machinery but food and drink exports could conceivably be hit by a blanket introduction of tariffs.
+
+He seems less concerned about the UK although the trade picture here is quite blurred.
+
+According to the *Financial Times*, US figures sh",www.just-food.com,2025-04-09,15,Tariffs paused but does threat of trade war remain?,article,0.08109929883,78,174,171.2949309
+https://www.just-food.com/events/media-insights-trends-shaping-entertainment/,false,"The content is missing, so it cannot be classified as a news article.",Media insights: Trends shaping entertainment,none,none,www.just-food.com,2025-04-09,15,Media insights: Trends shaping entertainment - Just Food,article,0.04240180761,0,120,171.2949309
+https://www.just-food.com/features/trumps-tariffs-how-can-food-and-drinks-companies-respond/,true,Reports on a specific real-world event (Trump's tariffs) with news-style reporting,Trump’s tariffs: how can food and drinks companies respond?,Blunt instruments like tariffs are a zero-sum game but manufacturers can work to ensure they are not too badly affected.,"There is seemingly only one person in the world who thinks the word “tariff” is “the most beautiful word” and unfortunately for governments and businesses globally that person just happens to reside in the White House at the moment.
+
+President Trump has shown that his pre-inauguration plans to introduce tariffs on Canada, Mexico and China were not empty promises.
+
+However, the author of *The Art of the Deal*, has also shown that he is open to one and, at the moment, the implementation of 25% tariffs on imports from both Canada and Mexico has been paused.
+
+The US has imposed tariffs on China and the EU awaits Trump’s next move after he said he would “definitely” impose tariffs on the bloc.
+
+The situation remains fluid and Trump appears to be open to negotiations over reciprocal arrangements but, amid the uncertainty, some food and drinks companies are starting to weigh up the potential cost to their operations.
+
+Drinks behemoth Diageo has said Trump’s tariffs could result in a $200m hit to its profits, with its Tequila portfolio and Canadian whisky most affected.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe group’s chief executive Debra Crew said Diageo is already considering raising prices, running fewer promotions and reallocating some investments to offset the impact of tariffs.
+
+Earlier this month, Luca Zaramella, CFO of US snacks giant Mondelez International told analysts the tariffs lined up on imports from Mexico and Canada “would create an additional headwind to the business, but given the fluid and rapidly changing nature of timing, it is difficult to provide a reliable estimate of impact for the full-year at this time”.
+
+While it’s unclear where the chips will ultimately fall when it comes to Trump’s tariffs plan, what is clear is US consumers and businesses that import goods into the country will ultimately suffer. The easiest way manufacturers can mitigate the impact is to simply raise prices in store.
+
+However, brands will need to think very carefully before going down this route as it could have a detrimental impact on sales, cautions Francois Sonneville, director of beverages at Rabobank.
+
+“If the tariff is passed on, it becomes a question of whether the US distributor and/or US consumer is willing to also pay more? They might switch to an American alternative, which is what Trump wants, they might buy less, or not buy at all, providing the drinks company with a problem of having to find alternative markets,” Sonneville says.
+
+“If US distributors/consumers are unwilling to carry the burden, the tariff has to be absorbed and the ball is back in the court of the exporter and its US subsidiary. Do they still want to supply the US market for lower margins, or do they want to direct the flow to other markets which don’t have a tariff? If supply is tight, the latter is easy, but if not, they would have to lower the price in the alternative market to create extra demand.”
+
+If companies decide not to sell into the US market for a short period while the situation settles down and greater clarity is provided, they risk losing brand equity and trying to earn it back in the future could be very costly. As a result, it is important manufacturers take a long-term perspective before they make decisions, cautions Sonneville.
+
+Besides adopting the blunt instrument of simply introducing price hikes on products sold into the US, there are other options available to food and beverage businesses.
+
+“One way food manufacturers can look to mitigate the impact on their business is to change either how they source or the product formulations,” says Richard Wyborn, partner at Food Strategy Associates. “For example, a food manufacturer that is sourcing ingredients from a country that will become subject to tariffs, may look to alternative countries/dual supply for that same ingredient to mitigate the cost increases or even explore reformulating products to minimise the amount of costly raw material used.”
+
+Another option Wyborn suggests exploring is revenue growth management (RGM). A key part of RGM relates to pricing strategy and how companies can optimise the pricing of their portfolios in response to tariff increases, he explains.
+
+“To do this, some may look to amend the price-pack architecture of their portfolio, for example reducing pack sizes to avoid increase in shelf price, while others may adjust promotional strategies to pass costs on.”
+
+Wyborn continues: “Another pillar of RGM open to food manufacturers is to optimise their portfolios in response to the changes in pricing and profitability of different products. As an example, we would expect Diageo in the US, where circa 45% of its sales come from products imported from Mexico and Canada, to, in part, manage the impact by pushing other products in its portfolio which won’t be subject to tariffs.”
+
+## Might Trump’s tariffs lead to investment in US production?
+
+Manufacturers looking to offset the impact of tariffs could also explore the more dramatic – and costly – option of building manufacturing plants in the US, which is partly what Trump wants to achieve by introducing tariffs in the first place.
+
+“For those companies that were already thinking about building a presence in the US, or those that already have a presence in the US, one option is to actually accelerate building that presence,” says Cyrille Filott, global strategist for consumer foods, packaging & logistics at Rabobank. “This is something that you have already seen happening in the frozen space recently with frozen bakery companies buying assets or building assets in the US. For example, a European frozen potato company called Agristo is going to build a huge factory in North Dakota. So previously, a lot of the frozen fries that you would get in the US were shipped from Belgium, but they now are going to build locally. Tariffs might accelerate the plans of European companies who are already exploring this option.”
+
+However, this approach comes with multiple different challenges. Firstly, there’s the high associated cost of building a new facility and then there is the political situation in the US, which is not particularly stable at the moment.
+
+The labour force in the US is already much more unpredictable than it is in Europe
+
+Cyrille Filott, Rabobank
+
+Many US states are supportive of inward investment and will provide generous grants or subsidies to support the delivery of job generating manufacturing plants but setting up shop Stateside is a major gamble. There are also issues associated with attracting skilled labourers.
+
+“The labour force in the US is already much more unpredictable than it is in Europe,” says Filott. “It’s much easier for people to go to another company if they can make half a $1 more per hour, so there’s a lot of switching behaviour and retention is very difficult. And now there is even more pressures on the labour market, with illegal immigrants potentially being removed from from the workforce in some sectors like agriculture.”
+
+Another costly solution to the tariff conundrum that some manufacturers have already implemented is fast-tracking the shipment of goods into the US ahead of the implementation of tariffs and stockpiling them.
+
+As a source explains: “As I understand it, some of the wine makers, spirit makers and other companies have started to maximise what they’re storing locally, so they can then minimise any short term impact of tariffs while there’s still negotiations going on.”
+
+It’s a scenario that Filott has also anecdotally heard is occurring. “The warehouses in the US are quite full with alcoholic beverages and also butter. There’s a lot of butter being shipped from Ireland – Irish grass butter is a phenomenon in the US. So, already companies were taking cautionary measures but that’s temporary and we don’t know how long tariffs will last and whether they will come – and if they do come, how long they will be there for, so just to avoid that, traders have taken positions.”
+
+## The impact on suppliers
+
+The biggest challenge that companies located in countries that might potentially be hit by tariffs in the future is the ongoing uncertainty. There is still a lack of clarity as the extent of some of Trump’s proposed tariffs, how they will be implemented and what they will actually cover, and as AlixPartners managing director Andrew Searle says, companies hate uncertainty.
+
+“One thing we are engaging with people on, is not just the finished goods that they may produce elsewhere and move into the United States, but it’s the raw materials that they have to import in order to then produce in the United States,” Searle says.
+
+“That could be agricultural produce, which was mentioned when he’s [Trump] been talking about Canada, but it could be other things. It could be packaging materials. It could be industrial equipment that companies need to expand the capacity and capability of factories.
+
+This might not just hit their suppliers, but their suppliers’ suppliers
+
+Andrew Searle, AlixPartners
+
+“A lot of those supply chains are not necessarily Europe into United States. It could be South America into the United States, it could be Asia. A lot of people are looking at what are some of those risks, and what can they do to mitigate that? I think it helps that a number of people have already started to think about their supply chain resilience and started to map out their supply network, because this might not just hit their suppliers, but their suppliers’ suppliers.”
+
+Coca-Cola Co. has already warned it may have to source more PET for its drinks in the wake of Trump’s planned tariff on steel and aluminium imports into the US. Speaking to analysts earlier this month, Coca-Cola Co. chairman and CEO James Quincey said “if aluminium cans become more expensive, we can put more emphasis on PET bottles, et cetera, et cetera. We will adapt the ",www.just-food.com,2025-04-09,15,Trump’s tariffs: how can food and drinks companies respond? - Just Food,article,0.07561548984,52,177,171.2949309
+https://www.just-food.com/news/japfa-shareholders-approve-privatisation-move/,true,Reports on a specific corporate event (shareholder approval of privatization) in a news-style format,Japfa shareholders approve privatisation move,Shareholders of Japfa have approved a plan to delist the agri-food company from the Singapore stock exchange in a long-awaited privatisation.,"Shareholders of Japfa have approved a plan to delist the agri-food company from the Singapore stock exchange in a long-awaited privatisation move.
+
+Reportedly in the pipeline since March of last year, a resolution was passed at an annual general meeting in the city-state yesterday (15 April) to take the business private by way of a so-called scheme of arrangement.
+
+Of the scheme shareholder votes cast, the 75% threshold to pass the resolution was reached, according to a document issued by the Japfa board of directors and signed off by executive director and CEO Tan Yong Nang.
+
+Subject to regulatory approval, it is expected that Japfa’s shares will cease trading on the Singapore exchange on or around 9 May, with a delisting slated for around 3 June.
+
+Shareholders who subscribed to the scheme will receive S$0.62 in cash via a final dividend of S$0.01, which was approved at the AGM, and an adjusted scheme consideration of S$0.61 for each scheme share.
+
+The cash consideration of S$0.62 was deemed as a premium to the average share trading price for Japfa over the past four years.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataJapfa said in the document the scheme agreement needs court approval at a hearing targeted for on or around 5 May.
+
+Excluded from the scheme of arrangement due to abstentions were other existing shareholders, otherwise described in the document as “joint offers” or “persons acting or presumed to be acting in concert with the joint offerors in relation to the acquisition and the scheme”.
+
+They were listed as: Rangi Management, Tasburgh Ltd., Morze International, Tallowe Services and Renaldo Santosa.
+
+According to Singapore’s *Business Times* newspaper, Renaldo and Gabriella Santosa, along with Rachel Anastasia Kolonas, submitted a joint privatisation offer in January.
+
+The publication said yesterday the named Santosas are children of the late Handojo Santosa, Japfa’s former executive chairman and son of the company’s founder, the late Ferry Teguh Santosa.
+
+Kolonas, meanwhile, is the daughter of Japfa’s non-executive director Hendrick Kolonas, who is the uncle of the two Santosa siblings, the newspaper added.",www.just-food.com,2025-04-16,8,Japfa shareholders approve privatisation move,article,0.04502938563,29,165,171.2949309
+https://www.just-food.com/news/brf-saudi-arabian-plant-investment/,true,Reports on a specific corporate investment with factual details.,BRF to invest circa $160m in Saudi Arabia meat plant ,"Brazilian meat company BRF is set to invest $160m in a new processed products factory in Jeddah, Saudi Arabia.  ","Brazilian meat company BRF plans to invest around $160m in a new factory in Jeddah, Saudi Arabia.
+
+In a statement, BRF said the investment will be made through BRF Arabia Holding Company, a joint venture between the meat giant and the Halal Products Development Company (HPDC).
+
+The JV was announced in 2022, with BRF holding a 70% stake and HPDC, a wholly-owned subsidiary of the Kingdom’s sovereign wealth fund, the Public Investment Fund (PIF), owning the remaining 30%.
+
+Marcos Molina, controlling shareholder and chairman of the boards of directors at BRF and fellow Brazil meat business Marfrig, said the deal “strengthens our operations in a highly strategic market” and “consolidates our partnership with the Kingdom of Saudi Arabia in its food safety agenda”.
+
+Marfrig holds a majority share in BRF after increasing its holding in its local peer last year having first invested in the business in 2021.
+
+The new BRF factory is expected to produce approximately 40,000t per year of processed poultry- and beef-based products, boosting the company’s local production from 17,000t to 57,000t annually, it said in a separate statement.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataScheduled to commence operations by mid-2026, the Jeddah facility is designed with future scalability in mind, potentially doubling its production capacity over time.
+
+It will become BRF’s third production unit in Saudi Arabia and its seventh in the Middle East.
+
+BRF, which owns the Sadia, Perdigão and Qualy brands, plans to allocate $63m towards the investment in 2025, followed by $98m in 2026.
+
+HPDC CEO Fahad Alnuhait said: “This new facility represents a major step forward in our strategy to build integrated halal manufacturing ecosystems. In partnership with BRF, this investment reflects our continued efforts to advance Saudi Arabia’s position in the global halal economy.”
+
+The announcement follows BRF Arabia’s entry into halal chicken production in Saudi Arabia, acquiring 26% of Addoha Poultry Company.
+
+BRF exports to over 14 countries in the region and operates a processed food factory in Dammam.
+
+In 2024, BRF reported net sales of 61.37bn reais ($1.06bn), an increase of 14% compared to 2023.
+
+The company posted net income of 3.69bn reais versus a loss of 1.87bn reais in 2023.
+
+Operating income rose to 6.77bn reais, more than 11 times higher than the 589m reais recorded in 2023.",www.just-food.com,2025-04-22,2,BRF to invest $160m in Saudi Arabian plant ,article,0.04612933538,32,172,171.2949309
+https://www.just-food.com/news/apetito-readies-plans-for-new-frozen-ready-meals-facility-in-uk/,true,Reports on a specific real-world event (Apetito's plans for a new facility) with news-style reporting,Apetito readies plans for new frozen meals facility in UK,The UK division of Germany-based frozen ready meals business Apetito is planning to build a new manufacturing facility.,"Germany-based frozen ready meals business Apetito is planning to build a new manufacturing facility in the UK.
+
+The plant will be located adjacent to Apetito’s existing factory on Canal Road in Trowbridge, a town in the county of Wiltshire, south-west England. It will be constructed on land formerly occupied by the company’s so-called Pie Site, which closed at the end of 2024, according to a statement.
+
+Apetito, which also operates a meal delivery service in the UK to people’s homes known as Wiltshire Farm Foods, said there will be no changes to the current Trowbridge factory, the Mill Site, also situated on Canal Road.
+
+That facility employs 670 people as part of a UK workforce of around 2,000.
+
+The final plans for the new site are still being finalised, a spokesperson for Apetito told *Just Food* when approached to confirm the finer details of the capacity expansion and the number of new jobs.
+
+This publication has, however, asked Apetito to clarify how many plants the business operates in the UK and overseas, and when work on the new project is expected to begin.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataApetito is a privately owned company set up in 1958 by the Düsterberg family. Headquartered in Rheine, Germany, the business entered the UK in 1991 and supplies hospitals, schools, nurseries and care homes with a range of frozen ready meals.
+
+Headed up by group CEO Dr. Jan-Peer Laabs, the Apetito group generated sales in 2023 of €1.3bn ($1.4bn) and employs more than 12,700 staff across its international operations, which as well as the UK, includes Denmark, Austria, the Netherlands, the US and Canada, according to its website.
+
+Consolidated sales revenue for the group has grown from €1.03bn in 2020 to reach €1.09bn in 2022.
+
+Lee Sheppard, the director of corporate affairs, policy and sustainability for Apetito and Wiltshire Farm Foods in the UK, said in the statement that local growth has led to the need for the expansion in Trowbridge, where the company claims to be the largest “private” employer.
+
+Plans for the new site have been drawn up to be presented to the Wiltshire Planning Office for approval.
+
+“It’s very important to us that we build a world-class, regenerative, manufacturing facility for Trowbridge that aligns to our commitment to reach net zero by 2040,” Sheppard said.
+
+“We aim to create one of the most sustainable food manufacturing facilities in the UK.”",www.just-food.com,2025-03-31,24,Apetito readies plans for new frozen ready meals facility in UK,article,0.04721266965,26,156,171.2949309
+https://www.just-food.com/author/elsie/,false,"Contains multiple article snippets, not a single news article",elsie,none,"Honey, one of nature’s most exquisite and versatile treasures, carries a history that spans thousands of years. Evidence of its…
+
+-
+-
+-
+-
+The no and low alcohol spirits market has seen significant growth in recent years,1 driven by changing consumer preferences and…
+
+-
+Food and water supplies are under mounting pressure worldwide, and their demand is only expected to continue rising. According to…
+
+
+-
+Located in Abu Dhabi, AGWA is an integrated economic cluster poised to play a leading role in global efforts to…
+
+-
+NUOS is the world’s most advanced facility for producing alternative protein at scale and establishes the category-leading innovation, production and…
+
+-",www.just-food.com,2025-04-01,23,"elsie, Author at Just Food",profile,0.03192927436,12,156,171.2949309
+https://www.just-food.com/news/the-quality-group-raw-nutrition-partnership/,true,Reports on a specific corporate action (acquisition) in a news-style format,The Quality Group buys majority of sports-nutrition peer Raw Nutrition,Private-equity-backed The Quality Group has acquired a majority stake in US sports-nutrition peer Raw Nutrition.,"Private-equity-backed The Quality Group has acquired a majority stake in US sports-nutrition peer Raw Nutrition.
+
+Germany-based The Quality Group, itself majority-owned by private-equity firm CVC, is home to brands including ESN and More Nutrition.
+
+In a deal with Raw Nutrition described as “a strategic partnership”, The Quality Group will own a majority shareholding in the Florida-based business.
+
+Founded in 2019, Raw Nutrition is led by CEO Dom Iacovone, Chris Bumstead and bodybuilding coach Matt Jansen. All three will be shareholders in the combined company. Financial terms were not disclosed.
+
+Iacovone said: “After many discussions with several global performance nutrition companies, we decided to enter a partnership with The Quality Group given that they understand all the opportunities and challenges that we’re about to face, and have navigated through them extremely successfully.
+
+“Going through our process, it was very important to me to find a strategic partner versus one that would just give us the most money. We have big goals at Raw Nutrition to build this brand as big as it can be and cooperating with The Quality Group is the first step to helping us navigate that.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe companies will “continue to operate as independent brands”, a statement issued by The Quality Group read.
+
+“Both Raw Nutrition and The Quality Group are deeply connected to their target audiences. While Raw excites athletes in the US, we activate a loyal, performance-driven following in Europe through ESN and More Nutrition,” The Quality Group CEO Heikki Takala said.
+
+Raw Nutrition is aiming to focus on growing its product portfolio and presence in the US. In its domestic market, the company’s products are available online, as well as in store at Crunch Fitness, GNC, Sam’s Club and The Vitamin Shoppe.
+
+The owners of The Quality Group sold a majority stake to CVC three years ago.
+
+Established in 2020 through the merger of sports nutrition brands ESN and More Nutrition, the business’ principal markets are Germany, Austria and Switzerland.
+
+This week, the company announced the launch of the More Nutrition brand in the UK.",www.just-food.com,2025-04-03,21,Quality Group buys majority of sports-nutrition peer Raw Nutrition,article,0.04482738432,29,169,171.2949309
+https://www.just-food.com/news/ferrero-expand-ontario-facility/,true,Reports on a specific corporate action (Ferrero's facility expansion) with news-style reporting,Ferrero invests in Canada facility expansion,"Confectionery major Ferrero Group is investing C$445m ($321m) to expand its production facility in Brantford, Ontario.","Privately-owned confectionery major Ferrero is investing C$445m ($321m) to expand its production facility in Brantford in Canada.
+
+Ferrero told *Just Food* the factory’s capacity will increase by an additional 90,000 square feet.
+
+The investment will see the launch of production lines for Nutella Biscuits and Ferrero Rocher chocolate squares, a statement from the Ontario government said.
+
+Nutella Biscuits are already sold in Canada but Ferrero is set to start producing the snacks in the country next year. The Ferrero Rocher chocolate squares will be a new product for the Canadian market, although the company would not say when they were set to be launched.
+
+The province is contributing C$36m towards Ferrero’s investment, the statement read.
+
+Ferrero confirmed the expansion would generate 500 new jobs once the expansion work has finished, taking the company’s workforce at the plant in Ontario to more than 1,800 full-time employees. The Brantford facility supplies Canada, as well as other undisclosed factories.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“This expansion represents a commitment to Ferrero’s tremendous momentum in the region and will strengthen our manufacturing capabilities and supply chain,” Omar Zausa, the president of Ferrero’s business in Canada, said.
+
+For the financial year ending 31 August 2024, Ferrero posted a consolidated revenue of €18.4bn, up 8.9% from the previous year. The company operates 37 manufacturing facilities worldwide at the end of the period.
+
+In August last year, Ferrero announced plans to invest approximately €170m (then $189m) in upgrading its Stadtallendorf facility in central Germany.
+
+The site, which has operated since 1956, was to be expanded with a new production hall following approval from the local Gießen Regional Council.
+
+In May last year, Ferrero opened its first chocolate-processing plant in the US. The facility is in Bloomington in Illinois.",www.just-food.com,2025-04-15,9,Ferrero to invest in Canada facility expansion,article,0.0448028744,28,164,171.2949309
+https://www.just-food.com/news/bauducco-breaks-ground-us-factory/,true,Reports on a specific corporate event (Bauducco breaking ground on a new factory) with news-style reporting,Brazil’s Bauducco Foods breaks ground on US factory ,"Bauducco Foods is expanding its US operations with a new production and distribution plant in Zephyrhills, Florida. ","Bauducco Foods is expanding its US operations with a new production and distribution plant in Florida.
+
+The Brazilian baked goods company said it broke ground on the facility on Friday (21 March).
+
+Located on 72 acres at the Zephyrhills Airport Industrial Park Ready Site, the project represents an investment of more than $200m.
+
+Stefano Mozzi, the CEO of Bauducco’s operations in the US, said the company carried out an “extensive analysis” of more than 160 potential locations across seven states before selecting Zephyrhills as the “ideal location”.
+
+Equipped with “advanced production technologies,” Bauducco said the facility will offer it “greater flexibility” to introduce new products to the market.
+
+It will manufacture products including biscuits, wafers, and Italian sweet bread panettone, which will be distributed across the US.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataBauducco products are available under the same brand name in “most major” retailers across the US.
+
+Panettone, described as one of Bauducco’s “most iconic” products, plays a “strategic” role for the company in the US, where the brand claims hold an 80% value share in this category.
+
+The facility’s development is planned in three phases, with the first phase expected to be operational by mid-2026, followed by the second phase in 2028, and the third in 2030.
+
+Established in 1952 by Italian immigrant Carlo Bauducco in São Paulo, Brazil, Bauducco has grown into an international baked goods manufacturer, producing more than 400,000t of baked products each year.
+
+Now in its third generation as a family business, the company first entered the US in 1979 through exports.
+
+In 2018, it opened its first international plant in Miami, where it had maintained a branch since 2005.
+
+The Zephyrhills facility is expected to create approximately 600 new jobs in the Tampa Bay area, with 120 full-time positions opening in phase one.",www.just-food.com,2025-03-25,30,Brazil’s Bauducco Foods breaks ground on US factory ,article,0.04465239914,30,169,171.2949309
+https://www.just-food.com/news/arla-and-dmk-to-merge-into-european-superdairy/,true,Reports on a specific corporate action (merger) in a news-style format,Arla and DMK to merge into European dairy heavyweight,Dairy giant Arla is set to merge with German heavyweight DMK to create the largest dairy cooperative in Europe.,"International dairy giant Arla Foods is set to merge with German dairy cooperative DMK Group, forming an entity of more than 12,000 farmers across seven countries.
+
+The pair said in a joint statement the deal will create “the largest dairy cooperative in Europe”, with members in Denmark, Sweden, the UK, Germany, Belgium, Luxembourg and the Netherlands.
+
+The merger is subject to regulatory approval and the backing of the board of representatives in both cooperatives in June.
+
+It could bring a combined pro-forma revenue of €19bn ($20.75bn) to the new entity, which will carry the Arla name and be headquartered in Viby J, Denmark.
+
+Arla CEO Peder Tuborgh will be the new group’s chief executive. DMK CEO Ingo Müller will lead the Arla executive management team as EVP of post-merger integration.
+
+The proposed deal is the latest transaction announced between two major dairy groups in Europe.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn December, Dutch dairy cooperative FrieslandCampina set out plans to merge with Belgian peer Milcobel.
+
+Jan Toft Nørgaard, the chair of Arla, called the merger a “win-win” for both cooperatives. “The strength of both Arla and DMK Group lies in our shared commitment to quality and innovation, and I see DMK Group as the perfect partner in shaping a new and strengthened Arla, poised to lead in the dairy industry,” he added.
+
+Müller said the merger would open up new markets. “Through Arla’s global reach we can access consumers and customers beyond our current geographical reach as well as strengthening our business resilience. Our complementary strengths, both in business and mindset, will enable us to keep advancing in dairy technology and innovation, while also providing a strong home for farmers,” he said.
+
+The two cooperatives have worked together in the past, including on the ArNoCo joint venture to process whey from DMK’s cheese production into whey protein concentrate and lactose for Arla’s global ingredients business.
+
+The pair believe the merger will provide resilience through an anticipated decline in the overall European milk pool.
+
+Speaking to *Just Food*, Arla confirmed the proposed merger would not impact its offer for a majority stake in Egyptian food-and-beverage company Arabian Food Industries, known as Domty.
+
+In 2024, Arla’s revenues reached €13.8bn ($14.39bn), a rise on the €13.7bn generated a year earlier.
+
+The group produces some 13.7bn kilograms of milk per year and holds the brands Arla, Lurpak, Puck and Castello. The co-op is owned by its more than 7,600 farmers.
+
+DMK employs around 6,800 staff at more than 20 locations mainly in Germany and the Netherlands.
+
+In 2024, DMK generated revenue of €5.1bn, down from €5.5bn a year earlier. Its brands include Milram, Oldenburger, Uniekaas, Alete Bewusst and Humana.",www.just-food.com,2025-04-11,13,Arla and DMK to merge into European dairy heavyweight - Just Food,article,0.04740116847,33,167,171.2949309
+https://www.just-food.com/news/canada-us-tariffs-complaint-wto/,true,Reports on a specific real-world event (Canada's WTO complaint) with news-style reporting,Canada seeks WTO consultations over US tariffs ,Canada has formally raised a complaint with the World Trade Organization (WTO) over the tariff measures imposed by the US.,"Canada has formally raised a complaint with the World Trade Organization over the tariff measures imposed by the US.
+
+In a statement, the WTO confirmed Canada’s request for “dispute consultations” with the US.
+
+In a post on LinkedIn, Nadia Theodore, Canada’s ambassador to the WTO, said: “The US decision leaves us with no choice but to respond to protect Canadian interests.”
+
+According to the WTO, Canada argues the newly announced US ad valorem duties of 25% on the country’s non-energy goods and 10% on energy are “inconsistent with various provisions” of the General Agreement on Tariffs and Trade (GATT) 1994 and the WTO’s Trade Facilitation Agreement.
+
+Consultations allow parties to seek a resolution without litigation. If unresolved after 60 days, the complainant may request panel adjudication.
+
+The US tariffs came into effect on Tuesday (4 March) after being suspended by President Trump for a month following talks with Justin Trudeau, Canada’s Prime Minister.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn response, Canada introduced a 25% tariff on $155bn worth of US goods, starting with $30bn immediately and the remaining $125bn in 21 days.
+
+The list of affected goods included food products such as meat, dairy and citrus fruits, as well as beverages such as coffee, tea, and spirits.
+
+Theodore said: “This was not the outcome we hoped for. We urge the US administration to reconsider their tariffs. But until then, elbows up.”
+
+Several Canadian provinces have reacted by pulling US alcohol from their shelves.
+
+Ontario premier Doug Ford had threatened to ban US alcohol products from retailers in the province in January should tariffs come into effect.
+
+Speaking at a press conference on Tuesday, Ford said: “It’s a tough day for Ontario and for Canada, just as much as it’s a tough day for the United States.”
+
+He added: “This is an enormous hit to American producers”.
+
+Quebec’s ’s government-run alcohol retailer Société des alcools du Québec (SAQ) has also started removing US alcohol products.
+
+Dr Sylvain Charlebois, a professor and senior director at Dalhousie University in Canada, said there has been “a shift away from American products” in the country since Trump’s initial tariffs announcement last month.
+
+He suggested the circa 7% decline in sales “is opening the door for imports from other countries or even more local alternatives”.
+
+Charlebois added: “This could create opportunities but only if supply chains can adjust quickly enough to meet demand. For most, this is about managing uncertainty rather than capitalising on opportunity. The challenge is passing on costs without losing customers, and that’s a fine balance.”",www.just-food.com,2025-04-09,15,Canada seeks WTO consultations over US tariffs ,article,0.04809001731,34,174,171.2949309
+https://www.just-food.com/news/us-canada-tariffs-china-responds/,true,Reports on a specific real-world event (trade tariffs) with news-style reporting,"US, Canada trade war averted but China responds as tariffs kick in",The US has halted plans to impose tariffs on Canadian imports after talks between President Trump and Canadian Prime Minister Justin Trudeau.,"The US has halted plans to impose tariffs on imports from Canada after talks between President Trump and Canadian Prime Minister Justin Trudeau.
+
+But a 10% levy on Chinese imports has come into effect today (4 February) and Beijing has retaliated by saying it will slap tariffs on certain goods imported from the US.
+
+The eleventh-hour reprieve for Canada came just hours after Trump had agreed a similar deal with Mexican President Claudia Sheinbaum that “paused” the introduction of a planned 25% tariff on Mexican imports that had also been due to be introduced today.
+
+As with Mexico, the 25% tariff set to hit Canada has been put on hold for a month.
+
+After talks with Trump, Trudeau set out a package of measures to tighten border security, some of which had already been announced towards the end of the presidency of Joe Biden.
+
+“I just had a good call with President Trump. Canada is implementing our C$1.3bn ($900bn) plan – reinforcing the border with new choppers, technology and personnel, enhanced coordination with our American partners, and increased resources to stop the flow of fentanyl. Nearly 10,000 frontline personnel are and will be working on protecting the border,” Trudeau said in a statement on X.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“In addition, Canada is making new commitments to appoint a fentanyl czar, we will list cartels as terrorists, ensure 24/7 eyes on the border, launch a Canada-US Joint Strike Force to combat organized crime, fentanyl and money laundering. I have also signed a new intelligence directive on organized crime and fentanyl and we will be backing it with $200m.”
+
+Canada, like Mexico, had announced it would reciprocate to the US threat by imposing a 25% tariff on US imports while certain provinces – notably Ontario – said they would ban the sale of alcohol imported from the country’s southern neighbour.
+
+The US and Canada are major trading partners for shelf-stable food and alcohol. Canada is the number one exporter of grain, livestock, meat and poultry to the US.
+
+Canada is the US’ second-largest trading partner, after Mexico, accounting for 14.3% of US trade. However, the US has a trading deficit with Canada, which is another of Trump’s gripes.
+
+Speaking before the one-month pause was announced by Trudeau, Dr. Sylvain Charlebois, a professor and researcher of food distribution and policy at Dalhousie University in Canada, argued the 25% tariff threat was a “wake-up call” for Canada’s agri-food sector.
+
+“As a nation that prides itself on food security and a robust agricultural trade surplus, Canada now faces a critical test of its ability to remain competitive in an increasingly protectionist global economy,” he said.
+
+Meanwhile, China has responded to the start of US tariffs – again linked by Trump to the import of fentanyl – by introducing tariffs of its own, of either 10% or 15%, on a range of US imports including agricultural machinery, coal and natural gas.
+
+However, a full-on trade war between the world’s two largest economies could be averted as China’s levy on US goods is not due to be introduced until next Monday (10 February) and Trump is due to hold talks with his Chinese counterpart Xi Jinping.
+
+Trump has also threatened to impose tariffs on European Union imports, telling UK broadcaster the *BBC* they could happen “pretty soon”.",www.just-food.com,2025-04-09,15,"US, Canada trade war averted but China responds as tariffs kick in",article,0.05110322529,33,173,171.2949309
+https://www.just-food.com/news/strikes-at-hkfoods-atria-meat-plants-postponed-in-finland/,true,Reports on a specific real-world event (postponement of strikes) with news-style reporting,"Strikes at HKFoods, Atria, meat plants postponed in Finland",Strikes across 13 sites run by meat and ready meals makers such as HKFoods and Atria was initially due to begin tomorrow (25 March).,"Strikes scheduled across 13 meat and ready meals sites in Finland have been postponed for two weeks.
+
+Earlier this month, the Finnish Food Workers’ Union (SEL) announced a two-day planned walkout across sites owned by local manufacturers HKFoods, Saarioinen, Pouttu, Snellman Group, Atria and Apetit Food starting today (25 March).
+
+In a statement, the SEL, which represents workers, said Finland’s Minister of Labour Arto Satonen had postponed the strike to 8 April, as “given its nature and scope, [it] would target vital functions of society and would significantly harm the public interest”.
+
+The strike action will now begin at midnight on 8 April, lasting until around the same time on 10 April.
+
+Nearly 4,000 employees across the 13 facilities are expected to down their tools over poor pay and unreasonable working hours.
+
+Affected locations include three of HKFoods’ meats and ready meals sites, four of Saarioinen’s factories and a dispatch centre, Pouttu’s factory in Kannus and Apetit’s frozen foods plant in Säkylä.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataConvenience foods and cold cuts processor Atria will also see strikes at facilities in Forssa and Nurmo, though the poultry factory is unaffected, SEL said.
+
+Snellmann’s site in Kerava, which produces ready meals under the Kokkikartano brand will also see strikes, though the group told *Just Food* it did not expect the impact would be “too big”. It declined to confirm how many workers would be walking out.
+
+Apetit also declined to share a statement, while the other manufacturers did not respond to *Just Food*‘s requests for comment.
+
+The SEL said the strike looked to speed up the development of new collective agreements for food industry workers in Finland.
+
+The union is also working on developing collective agreements for the dairy, bakery and drinks sectors.
+
+Collective agreements for food and drinks industry workers expired at the end of January. The SEL and Finnish Food Industries Federation (ETL), which represents employers, have not yet reached an agreement.
+
+Walkouts started on Sunday at breweries run by Royal-Unibrew owned Hartwall, Carlsberg and Olvi and are expected to continue until 28 March.
+
+Affected sites include the Lahti brewery run by Hartwall, Carlsberg’s Sinebrychoff site in Kerava and Olvi’s brewery in the North Savonian town of Iisalmi.
+
+Hartwall’s warehouse in Tattariharju, Helsinki, and Sinebrychoff’s equipment business Sinebrychoff Supply Company are also seeing strikes.
+
+ETL confirmed to* Just Drinks* that negotiations had been set for tomorrow.
+
+Strikes took place at Fazer and Lantmännen bakeries a couple of weeks ago. These are set to continue across 150 bakeries between 31 March and 3 April, according to SEL.",www.just-food.com,2025-03-25,30,"Strikes at HKFoods, Atria, meat plants postponed in Finland - Just Food",article,0.04724357963,34,172,171.2949309
+https://www.just-food.com/news/salmar-to-buy-wilsgard-outright/,true,Reports on a specific corporate action (SalMar acquiring Wilsgård) with news-style reporting,SalMar to buy salmon farmer Wilsgård outright ,SalMar is set to acquire the remaining ownership in Wilsgård through a merger deal that values the smaller Norwegian company at NKr1.76bn.,"Salmon producer SalMar has inked a deal to acquire the remaining shares in Wilsgård through a merger that values the Norwegian aquaculture company at NKr1.76bn ($168.8m).
+
+SalMar, which is also based in Norway, already owned a 37.5% stake in Wilsgård. The transaction was first proposed in February and has now been confirmed.
+
+The company said the merger brings together “two strong players” in fisheries and aquaculture and is “expected to increase operational efficiency, reduce costs and enhance financial resilience”.
+
+The transaction is structured as a triangular merger, where SalMar issues shares while its subsidiary, SalMar Farming, absorbs Wilsgård. The deal is split between 80% in shares and 20% in cash.
+
+SalMar originally acquired its stake in Wilsgård through its 2022 acquisition of NTS and subsequent merger with Norway Royal Salmon.
+
+The company, which operates farms in Central and Northern Norway and Iceland, aims to complete the merger during the summer, subject to regulatory approval.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataSalMar said Wilsgård holds a “strong presence” on the Norwegian island of Senja, with the 5,844t maximum allowed biomass (MAB) in licences in Northern Norway.
+
+In what SalMar described as a “challenging year”, the company reported gross operating revenues of NKr26.43bn in 2024, down 6.3% from 2023.
+
+Operational EBIT declined 33.8% year-on-year to NKr5.43bn. Profit for the period fell 8.5% to NKr3.11bn.
+
+Announcing the results, Frode Arntsen, CEO of SalMar, said: “We have experienced challenges in 2024 that have affected harvest volumes, but we are taking steps, adapting, and improving throughout the value chain.”
+
+Last month, SalMar agreed to purchase Aker Capital’s 15% stake in SalMar Aker Ocean (SAO) for NKr650m, valuing SAO at NKr4.33bn on a 100% basis. SalMar already owned 85% of the business.
+
+Additionally, SalMar completed its purchase of a controlling stake in AS Knutshaugfisk, also a salmon farmer, in February.
+
+AS Knutshaugfisk holds 3,466t MTB in licences and operates four farming locations in Mid-Norway.",www.just-food.com,2025-04-23,1,SalMar to buy salmon-farmer Wilsgård outright ,article,0.04565293984,26,154,171.2949309
+https://www.just-food.com/news/new-era-of-trade-tariffs-likely-for-the-foreseeable-future/,true,Reports on a specific event (US tariffs) with expert analysis and quotes.,New era of trade tariffs ‘likely for the foreseeable future’,A delay to US tariffs on goods from Mexico and Canada has done little to suggest Trump will change his course on trade levies.,"The radical agenda of tariffs being implemented on imports by the new Trump administration in the US likely represents a new status quo for global trade, according to William Bain, head of trade policy at the British Chambers of Commerce.
+
+Speaking on an episode of GlobalData’s *Instant Insights* podcast, Bain said: “Clearly, we’re into a different global era when it comes to tariffs. We’ve had a prolonged period where it was all about liberalising tariffs, getting them down to zero, eliminating them. We’ve now got the return of tariffs, and we’re likely to face this kind of climate for the foreseeable future.”
+
+Bain was speaking alongside Marco Forgione, director general of the Chartered Institute of Export and International Trade, following the announcement on Saturday (1 February) of new additional 25% tariffs on imports from Canada and Mexico and of 10% from China and the subsequent “pause” on Monday (3 February) to the levies on goods from Canada and Mexico.
+
+That one-month delay has done little to suggest that Trump will pull back from implementing the most sweeping agenda of tariffs in modern US history, with the European Union also firmly in his sights.
+
+Both Bain and Forgione are in agreement that the motivations behind the tariffs are multifaceted, the latter commenting: “I think what’s really important is that we don’t look at the tariffs just as a trade issue. These are geoeconomic and geopolitical tools that are being deployed. The aim of imposing tariffs is to do more than just redress the perceived inequity of the current global trading system. This is very much about leveraging political power and economic power to deliver against that America First agenda.”
+
+Bain too pointed to geopolitics, and in particular issues around defence and security, as being at play, adding: “The ambition of what’s being done this time and the purposes underpinning it seem to be far greater than that from the first Trump administration.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData## Impacts of US trade tariffs
+
+While both are of the opinion that the breadth of the tariffs rolled out represents a threat to global trade, they also acknowledged the potential for benefits for the US. Bain suggested these include the onshoring of US production, changing of US supply chains and consumer habits and potential generation of revenue to fund tax cuts within the domestic economy.
+
+Forgione commented: ���If you look at tariffs in isolation, there is a view that what tends to happen is neither side wins and you drive up inflation; you just create economic and social problems, lack of employment as a result of the lack of trade.
+
+“But if you look at the comprehensive package that the President is implementing, in part through tariffs, in part through fiscal policy – the announcement that businesses investing in the US will see their taxes reduced, corporation tax will reduce, the intention to remove income tax from the general federal income tax from the general population – I think the markets show themselves that there is uncertainty but a belief that possibly this could be effective for the US economy.”
+
+He added: “It does, however, have implications for everybody else and the rest of the global economy and the intentions of the US geopolitically, particularly with regards to China, and the very clear attempt to force trading partners with the US to de-China their supply chains.”
+
+Despite this, the deterring nature of tariffs means that there will be opportunities for certain industries and businesses around the world as more levies are imposed.
+
+“There could be the likelihood of trade diversion,” explained Bain. “So, goods that would have gone to the United States, but for the tariffs, might start to enter into other markets. So, it’ll be very interesting to see the China export patterns on things like clothing and textiles and footwear over the next few months. There could be issues around diversion of trade into other markets.”
+
+For businesses in the UK, which may be less targeted with US tariffs, Forgione pointed to automotive, aerospace and food and drink as key sectors that could see opportunities.
+
+However, in the event that the US sees sustained retaliatory action from global partners, there is a risk that a global trade war could unfold.
+
+“Global trade is likely to go into reverse if this happens,” warned Bain. “A protracted and expanding trade war is something we’d all want to avoid, but if it happens, we’re simply going to see less cross-border trade, and that will have a significant impact on global growth.”",www.just-food.com,2025-04-09,15,New era of trade tariffs ‘likely for the foreseeable future’ - Just Food,article,0.05533105378,30,166,171.2949309
+https://www.just-food.com/events/ai-regulation-government-approaches-and-business-impacts/,false,"The provided content is missing, so a determination cannot be made.",AI regulation: Government approaches and business impacts,none,none,www.just-food.com,2025-04-09,15,AI regulation: Government approaches and business impacts - Just Food,article,0.02110652485,0,120,171.2949309
+https://www.just-food.com/news/greenyard-subject-of-takeover-offer-by-deprez-family-founders/,true,Reports on a specific corporate event (takeover bid) with factual details and news-style reporting.,Greenyard subject of takeover offer by Deprez family founders,The Deprez family founders of Belgium fruit and vegetable group Greenyard are launching a takeover bid for the Brussels-listed business.,"The Deprez family founders of Belgium fruit and vegetable group Greenyard are launching a takeover bid for the Brussels-listed business.
+
+Hein Deprez and his family currently hold 37.7% of the shares in Greenyard and are seeking to acquire an additional 57.73% from the company’s shareholders at €7.40 ($8.43) each – the intended offer – through around 29.74 million shares.
+
+A new holding company has been set up for the process, Garden based in Luxembourg, and which will house the existing shares of the Deprez family and those purchased through the offer.
+
+As of Greenyard’s 11 April statement of the offer, the Deprez family will be the “sole shareholder” of Garden.
+
+They will be supported in their intent by Solum Partners, an investment manager for the food and agriculture industry headquartered in Massachusetts.
+
+Solum will provide financing for the share offer, if successful, and will become a “co-controlling shareholder” of Garden post transaction with the Deprez family.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“The Deprez family and Solum, through the intended offer, seek to support Greenyard to achieve its strategic priorities by enhancing the stability of its capital base through private, long-term capital,” according to the statement.
+
+The share offer has been approved by Greenyard’s board, which “unanimously supports and recommends the intended offer”, subject to closing conditions and regulatory approvals.
+
+On the condition of an acceptance threshold of 95% of the Greenyard shares – the 57.73% bid and the Deprez family holding of 37.7% – Garden will then exercise a so-called “squeeze-out” for the rest of the business.
+
+Koen Hoffman, the chairman of Greenyard’s board, said: “Subject to our thorough evaluation of the prospectus to be filed and the report of the independent expert, the board of directors has assessed the offer and unanimously decided to support it.
+
+“We, as the board of directors, believe that the offer is in the interest of both the company and its stakeholders.”
+
+Mr Deprez founded what was then Univeg in 1987 before the company became Greenyard. In 2015 a merger between Greenyard, Univeg and agribusiness Peatinvest emerged, with Hein Deprez owning shares in each of those businesses before the deal was completed.
+
+Under former notifications, Greenyard is seeking to reach €5.4bn in annual sales by March 2026, along with an adjusted EBITDA print of €200-210m.
+
+In the first half of the company’s current financial year, sales climbed 6.1% to €2.6bn, led by pricing of 2.4%, or what Greenyard termed as “inflation compensating measures”. Volumes rose 2.9%.
+
+Adjusted EBITDA increased 4.6% to €94.4m. Net profit was €1.2m.
+
+Sales in the company’s recent full financial year (2023/24) rose 10.9% to €5.1bn.
+
+Adjusted EBITDA increased 11.5% to €186.5m and net profit was up 63% at €15.2m.
+
+That same fiscal year, Greenyard struck a couple of acquisitions. It bought Belgium’s Crème de la Crème, a private-label manufacturer of frozen desserts such as ice lollies, sorbet and gelato.
+
+And it acquired dairy-free, Italian-style, ice-cream maker Gigi Gelato, headquartered in the Netherlands. That was before Francis Kint was promoted to CEO at the tail end of 2023, ending the dual leadership of Hein Deprez and Marc Zwaanveld.
+
+Greenyard said in its offer statement that the price submitted for the additional shares will be reduced depending on gross dividends paid to its shareholders.
+
+Current shareholders – equating to 30.04% or around 15.47m shares – were identified in the statement as being: Alychlo NV, Sujajo Investments SA, Agri Investment Fund BV, Mr Joris Ide and Mr Marc Ooms “indirectly through family holding companies”.
+
+Those entities and people have “committed to tender their shares in Greenyard” under the offer proposal, which at €7.40 a share represented a premium of 37% over the company’s market price as of 1 April.",www.just-food.com,2025-04-14,10,Greenyard subject of takeover offer by Deprez family founders,article,0.06827794251,39,166,171.2949309
+https://www.just-food.com/events/evs-the-reinvention-of-mg-and-the-evolving-market/,false,The content is missing.,EVs: The reinvention of MG and the evolving market,none,none,www.just-food.com,2025-04-14,10,EVs: The reinvention of MG and the evolving market - Just Food,article,0.0210742127,0,120,171.2949309
+https://www.just-food.com/news/conagra-brands-still-weighing-up-tariff-impact-but-pricing-option-flagged/,true,Reports on a specific event (potential impact of tariffs on Conagra Brands) with news-style reporting,Conagra Brands weighing up tariff impact but pricing option flagged,Conagra has suggested further pricing could be in store as a counter to any inflationary undertones from Trump’s tariffs on imports.,"Conagra Brands has suggested further pricing could be in store as a counter to any inflationary undertones from Trump’s tariffs on international imports.
+
+The frozen foods and snacks maker is one of the first major US CPG companies to comment on the potential post-tariff impact as CEO Sean Connolly discussed third-quarter results with analysts yesterday (3 April) following the president’s announcement the previous afternoon.
+
+Connolly faced a barrage of questions on the issue. While he said industry will have to wait for the “dust to settle”, he highlighted how Conagra was still dealing with elevated inflation levels that are higher this year than the business had anticipated.
+
+Conagra’s input-cost inflation was put at 4% for the third quarter of the company’s current 2025 fiscal year, for instance.
+
+“We are still monitoring inflation, tariffs, consumer sentiment and the need for pricing. So overall, it’s too early to give you an outlook at this juncture,” the Conagra chief told analysts as they pressed for some guidance for 2026.
+
+Connolly went at length to explain: “I understand everybody on this call today is really eager to get some perspective on how is next year going to unfold but we’ve got to see where the dust settles on these external factors because that is the biggest variable we are dealing with right now.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHe added: “We’ve already been dealing with inflation that really has not abated. We’ve had record inflation over the last few years, we’ve still been in higher inflation this year than we expected when we went into the year, and now we’re looking at potential factors that could exacerbate that and what are the follow-on actions that we’re going to have to take.”
+
+While Conagra sources most of its input ingredients locally in the US, Connolly said the business could face import inflation issues from things like chipotle, avocadoes, palm oil and tinplate steel used in cans.
+
+From the tariff list published by the White House, Indonesia and Malaysia, the world’s largest exporters of palm oil, have been hit with export taxes to the US of 32% and 24%, respectively, for instance.
+
+Chile and Colombia, meanwhile, large exporters of fresh fruits like avocadoes, were both lumped with the baseline tariff of 10%.
+
+## Looking for “stability”
+
+Connolly stressed the fluidity of the ongoing situation and the yet-to-be quantified potential impact on businesses from the tariffs but one aspect he pointed to was the uncertainty.
+
+“Today, maybe there is an issue on things like palm oil that wasn’t on the radar as squarely yesterday, so things are moving around,” he told the analyst call.
+
+“I’m not going to give you a definitive list right now because of the volatility of the situation. But as you know, running a business, you have to be able to have some stability in your assumptions. And right now, the assumptions that we’re making are moving around a bit.
+
+“We’re tracking them by the minute. And as soon as we kind of see the dust settle, we’ll rack it all up, give you our outlook and that will be when we’re in a position to give you the best guide for the coming year.”
+
+We’re going to have a number of levers available to us that we typically push on
+
+Conagra CEO Sean Connolly
+
+Pricing would be one option open to Conagra if tariffs prove to be inflationary. The business could absorb the extra costs itself or past them on to the consumer with the inherent risk to volumes and profit margins.
+
+With respect to what Connolly termed “external factors”, he said: “We’re going to have a number of levers available to us that we typically push on. We’ll look at our productivity programmes and can we squeeze more out of that. We’ll look at alternative suppliers.
+
+“Can we get a better price elsewhere, and we’ll look at pricing. Everything is on the table.”
+
+Rather than the US food industry continuing to emerge from the inflation-led pricing era of the past few years and the current phase of rebuilding volumes and margins, Connolly alluded to difficult times ahead.
+
+“As we start to think about what’s coming next year, I think we’re in for another year where we’re going to have our hands full in terms of continuing to drive growth and continuing to drive margin expansion.
+
+“If we see prices in food or elsewhere go up further, I think you’re going to see more trade-down behaviours. I think the first thing you’ll see is discretionary purchases will weaken, foodservice trends will weaken, and then within at-home eating, I think you’ll see a lot of that value-seeking behaviour.
+
+“We’re very well positioned to compete in that environment.”",www.just-food.com,2025-04-04,20,Conagra weighing up tariffs impact but pricing option flagged,article,0.05470477812,39,171,171.2949309
+https://www.just-food.com/news/brazils-ricardo-faria-buys-us-egg-producer-hillandale-fams-for-1-1bn/,true,Reports on a specific business deal (acquisition) with factual details and news-style reporting,Brazil’s Ricardo Faria ‘buys US egg producer Hillandale Farms for $1.1bn’,"Ricardo Faria, a Brazilian entrepreneur dubbed the ‘Egg King’, has bought US egg producer Hillandale Farms in a $1.1bn deal.","Ricardo Faria, a Brazilian entrepreneur dubbed the ‘Egg King’, has reportedly bought US egg producer Hillandale Farms in a $1.1bn deal.
+
+Reports from *The Financial Times* and *Reuters*, as well as Brazilian media outlets, said Faria is buying the US business through his Global Eggs company.
+
+The move takes him into the US market for the first time and builds on his purchase of Spain’s Grupo Hevo in November.
+
+Luxembourg-based Global Eggs operates in Brazil through Granja Faria, which was founded by Faria in 2006.
+
+Gettysburg, Pennsylvania-based Hillandale Farms, one of the largest egg producers in the US, is a family-run business founded in 1958.
+
+On Faria’s motivation for the deal, the *FT*, which pointed out that US egg prices have surged as avian flu ravages the country’s hens, quoted the Brazilian as saying: “Americans love eggs. It’s a market with high consumption. Eggs are the fastest-growing consumer good on the shelf or in supermarket trolleys.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataUS imports of Brazilian eggs near doubled in February.
+
+It is estimated that bird flu has wiped out nearly 170 million chickens, turkeys and other birds in the US since 2022. The Trump administration is trying to make up the shortfall by easing restrictions on egg imports from the likes of Turkey and South Korea, as well as Brazil.
+
+But Faria, who has an estimated wealth of $3bn, told the *FT* the purchase of Hillandale Farms was not motivated by recent market dynamics but fitted his international expansion strategy.
+
+He said the Hillandale deal takeover will double Global Eggs’ production output, giving it 2024 revenue of about $2bn.
+
+The newspaper said that, as part of the Hillandale Farms transaction, the private-equity arm of Brazilian investment bank BTG Pactual is to inject $300m into Global Eggs in exchange for an 11% stake. It reported that an IPO of Global Eggs in New York is in the offing.
+
+*Just Food *has asked Hillandale Farms for its statement on the deal.
+
+Faria’s deal for Spain’s Hevo Group last year saw him take over ownership of the business from Madrid-based Cleon Capital and other backers including Austria’s Yana Investment Partners.
+
+Financial terms were not disclosed, although one Spanish media source suggested a transaction figure of €120m ($126.9m at the time).",www.just-food.com,2025-03-27,28,Brazil’s Ricardo Faria ‘buys US egg producer Hillandale Farms’,article,0.04538449233,31,164,171.2949309
+https://www.just-food.com/events/11th-spirits-strategies-and-innovation-conference-2025/,false,"This is an event listing, not a news article.",11th Spirits Strategies and Innovation Conference 2025,none,none,www.just-food.com,2025-04-11,13,11th Spirits Strategies and Innovation Conference 2025 - Just Food,article,0.02096093428,0,120,171.2949309
+https://www.just-food.com/interviews/were-not-the-enemy-of-dairy-planetdairy-ceo-jakob-skovgaard-churns-the-fat-on-hybrid-cheeses-in-emissions-reduction-goal/,false,"Reports on a specific company's (PlanetDairy) plans and challenges, in a news-style interview format.",“We're not the enemy of dairy” – PlanetDairy CEO Jakob Skovgaard churns the fat on hybrid cheeses in emissions reduction goal,Denmark’s PlanetDairy has combined dairy ingredients with plants to create the Audu brand alternative.,"PlanetDairy in Denmark is embarking on its next development phase with a plan to scale growth in hybrid cheeses by entering the private-label market.
+
+Set up by three dairy industry executives in 2022, the company has a range of products on shelf in select European retailers, combining traditional dairy ingredients with plants through a precision fermentation process.
+
+PlanetDairy’s Audu brand offers hybrid versions to mozzarella and cheddar, available in block, sliced and grated formats.
+
+Jakob Skovgaard, one of the co-founders and CEO, chats with *Just Food’s* Simon Harvey on the plans and challenges ahead.
+
+### Simon Harvey (SH): What was the thinking behind the Audu hybrid cheese brand?
+
+
+**Jakob Skovgaard (JS):** What we are trying to be is just another cheese brand that tastes like dairy, performs like dairy and costs the same as dairy.
+
+We’re not the enemy of dairy and trying to change. We’re just trying to apply common sense and new science to combine craftsmanship and create some great products.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataMost of our team worked in the dairy industry for some years and we are quite passionate about dairy products. Personally, I’m very passionate about cheese, and am a heavy consumer of cheese.
+
+### SH: What has the reception been like for the Audu range following the Smug hybrid dairy brand launch last year by Kerry Group?
+
+
+**JS:** We stay close to Kerry and have been exchanging insights and ideas along the way, and still are. We had an overwhelmingly positive reception by retailers generally and gained wide distribution in the Danish market very quickly.
+
+We’ve also entered Sweden and Finland and there hasn’t been a door that we’ve knocked where we’ve not been let in, more or less.
+
+From a consumer point of view, it’s always a tall order to launch a new product and new brand through a new segment but it’s rotating and developing positively.
+
+### SH: Are you also making product for other companies?
+
+
+**JS:** Yes we are. We are now entering a phase where it’s more about scaling via private-label deals and industry contracts.
+
+We see it more as a proof of concept where we develop our technology, we have the products and we establish the supply chain. But the way to have an impact on CO2 is to go into the retailer’s brands and also into food manufacturing. Retailers and food manufacturers are really keen on buying into the idea of reducing CO2.
+
+We already work with some of the very large pizza makers, some of the lasagna ready meals manufacturers and some bakeries too.
+
+### SH: Is the interest more around a new concept or are the CO2 considerations a big part of it?
+
+
+**JS:** I think climate awareness and the positive attitude to make positive steps and contribute in the right direction to make climate-conscious choices is definitely there but it has to be at no compromise. You have to ensure the taste is okay, the functionality is okay, the nutrition is okay, and there’s no price premium.
+
+It’s 40% less CO2 emissions compared to a traditional dairy cheese and consumers find that interesting. We take a traditional cheese process and the craftsmanship, then we combine some plant ingredients such as pea protein, potato, rapeseed and coconut oils, and we get lower CO2 emissions. And we’ve managed to find a way to treat the plants so that the cheese tastes like dairy, melts like dairy and has the functionality.
+
+### SH: How does the mozzerella SKU perform in terms of stretch and melt?
+
+
+**JS:** We are 90% there. Most people, in normal, everyday applications, they don’t see the difference or experience the difference from a taste point of view.
+
+Over the last decade or so, you’ve seen a lot of plant-based products and a lot of hype around that, but it’s never really grown to any significant amount. And especially in cheese, it’s still less than 1% of the category in most countries. As far as I know, I think the UK is probably the most developed, and it’s about 2% of the category, but there’s still 98% missing.
+
+And even in milk drinks or in yogurts, where it’s more developed, there’s still 80% or 90% of people that are preferring traditional dairy, and those are the people we are trying to cater for and give them an alternative which can be more sustainable.
+
+### SH: If you have cracked the taste code and can compete effectively on price, I guess hybrid cheese is a no brainer?
+
+
+**JS:** It’s not easy to make fantastic hybrid products. There’s a scale of how close you are to dairy? How close are you to plants? And what’s the fraction of each element that you put into your recipe?
+
+We’re trying to go as far as we can and get as high a CO2 reduction as possible but to never compromise on the taste and the functionality. We are dairy people, dairy lovers, and we want consumers to have that experience.
+
+### SH: The Audu line-up is currently four SKUs, is that correct?
+
+
+**JS:** That’s what we have in the market. I would say the shredded cheese is doing well, I’m happy about that. The cheese block and the slices, we are in an improvement phase on that. I think here the bar is higher. And if I’m completely honest, we haven’t lived up 100% to the no-compromise. Depending on taste preference, it’s a very mild, simple piece of cheese.
+
+### SH: Does PlanetDairy have plans to expand to other European markets?
+
+
+**JS:** We are speaking to a number of retailers across Europe and basically talking to them about the idea of hybrid dairy, the idea of a cost-competitive alternative which can help them meet their CO2 targets. We now have three years of experience in life-cycle analysis, plant-based ingredients, the science around fermentation and we have a roadmap towards applying more advanced precision fermentation and stuff like that further down the road.
+
+We are putting cheese alternatives into play in private-label deals and very soon we’ll be ready with a wider portfolio as well. Then we work with production partners – and some of them are already supplying some of the same retailers with private label – but we then implement our unique recipes and our approach with them and set that up with retailers or with the likes of the Dr Oetker, Domino’s or some of the lasagne manufacturers.
+
+### SH: What are your plans for expanding the range? Kerry, for instance, launched cheddar cheese, butter and milk hybrids?
+
+
+**JS:** We will go down a similar route. At some point, definitely milk, definitely yogurt, you name it. I would say crème fraîche, skyr, high-protein yogurt, high-protein milk drinks and cheeses.
+
+Cheeses are a fragmented and complex category. Our sliced cheeses are a Danish variant. Obviously, we need a cheddar, we need a Gouda, cream cheese, soft cheese, and salad cheese as well. And for a lot of this, we already have prototypes and are ready to implement production and scale up.
+
+### SH: How are sales progressing?
+
+
+**JS:** Growth is going to come from the private-label deals and industry contracts, which are soon to kick in, and then all of a sudden, we’re talking about five times the revenue on a month-by-month basis from accumulated revenue to date of around €800,000 ($905,057).
+
+Sometimes we talk about the car industry as a parallel or an analogy
+
+
+### SH: What are the longer-term ambitions?
+
+
+**JS:** We are super ambitious. We’ve had a phase now where some things have taken a bit longer to get the production partnerships up and running. Now we are looking at a milestone within the next six to 12 months where a few of these bigger contracts we are negotiating will kick in, which will bring us to somewhere around €5 million revenue quite quickly.
+
+We do have an ambition in the next phase to raise a significant amount of money and scale further, and then our star, if you wish, is €75m.
+
+### SH: Has the business been self-funded so far?
+
+
+**JS:** It’s a combination. As three experienced dairy industry guys we started and funded the business together. Then we have had investments of around €2.5-3m from both soft funding programmes and external family offices (private equity).
+
+### SH: Do you think hybrid dairy products have a better chance of success than full-blown alternatives given the challenges the latter have encountered?
+
+
+**JS:** I definitely think so. Sometimes we talk about the car industry as a parallel or an analogy. The first electrical cars were not that impressive and many people were disappointed but they kept improving. Then the hybrids came in as a stepping stone to help bridge the gap and enable consumers to start on that journey.
+
+And I think it’s a bit similar here. I’m very convinced science will take us very far. Before we started PlanetDairy, I spent a year working with Remilk in Israel. They are producing an exact copy of the milk protein and the milk fat molecule in a fermentation tank via precision fermentation. It still needs to be scaled up, it needs to come down in price, and it needs to be approved by food authorities. That’s all going to take some time but offers opportunities for us in the future. Our vision and goals one day are to go all the way and have real dairy with no cows.
+
+But even then, we believe it’s going to be most likely hybrid products because when you use this technology, you build your products from the bottom up and you need this protein and you need this fat, for instance.",www.just-food.com,2025-04-16,8,"“We're not the enemy of dairy”, PlanetDairy CEO Jakob Skovgaard",article,0.06837254143,48,176,171.2949309
+https://www.just-food.com/events/ihtf-2025-market-trends-in-hospitality/,false,"The provided content is empty, and the title suggests a focus on market trends, not a specific news event.",IHTF 2025: Market trends in hospitality,none,none,www.just-food.com,2025-04-09,15,IHTF 2025: Market trends in hospitality - Just Food,article,0.02102372234,0,120,171.2949309
+https://www.just-food.com/news/cal-maine-to-buy-echo-lake-foods/,true,Reports on a specific corporate action (acquisition) with factual details and news-style reporting,Cal-Maine Foods to buy breakfast-foods business Echo Lake Foods,"US egg major Cal-Maine Foods has agreed to acquire Echo Lake Foods, a breakfast-foods manufacturer, for around $258m.","US egg major Cal-Maine Foods has agreed to acquire Echo Lake Foods, a breakfast foods manufacturer.
+
+In a statement accompanying its third quarter results, Cal-Maine said it had “entered into a definitive agreement” to buy the Wisconsin-based company for approximately $258m.
+
+Founded in 1941, Echo Lake Foods was acquired by the Meinerz family in 1981.
+
+The company produces, packages and distributes a range of ready-to-eat egg products and breakfast items, such as waffles, pancakes, diced eggs and frozen cooked omelettes among others.
+
+According to Cal-Maine, the breakfast-foods business reported approximately $240m in revenue in 2024, with a five-year compound annual growth rate of around 10%.
+
+The egg group said the deal, which excludes expected tax assets, will be funded using existing cash reserves.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataCommenting on the deal, Cal-Maine Foods president and CEO Sherman Miller said: “This transaction represents an exciting growth opportunity and important inflection point for Cal-Maine Foods, advancing our strategy to expand and diversify our product portfolio and customer mix.
+
+“The combined product lines and capabilities of the two companies are highly complementary and, importantly, we share similar values of pursuing operating excellence and meeting the needs of our customers.
+
+“We believe the potential acquisition of Echo Lake Foods meets our disciplined set of investment criteria, including relevant geographic markets, operating synergies, product mix, proximity to customers and expected financial returns”, Miller added.
+
+The boards of directors of both the companies have approved the deal, and is expected to be completed by the end of fiscal 2025.
+
+Following completion of the transaction, Echo Lake Foods will continue to run as a “stand-alone component of Cal-Maine Foods’ integrated operations with its four production facilities strategically located across the Midwest”, the statement added.
+
+As part of the deal, Echo Lake CEO Kathy Brodhagen will become part of Cal-Maine’s senior leadership as president of Echo Lake Foods.
+
+Cal-Maine said the acquisition would enable it “to enter the large, growing and highly stable value-added food portion of the egg category”.
+
+The deal, it added would also provide an opportunity to grow “strategic customer relationships with retail, quick service restaurant and other foodservice customers”.
+
+Cal-Maine also expects to leverage its existing sales and distribution infrastructure to support Echo Lake’s operations, and to realise “significant synergies” in egg procurement and operational efficiencies.
+
+The purchase follows the group’s acquisition of “substantially” all of the assets of local peer ISE America and “certain affiliates” for around $110m last July.
+
+The Echo Lake deal was announced as part of Cal-Maine’s third-quarter fiscal 2025 results.
+
+For the thirteen weeks ended 1 March, the company reported net sales of $1.4bn, up roughly 100% on 2024, driven by higher average selling prices of shell eggs and increased volumes.
+
+Operating income also rose 290% to $635m in the period, while gross profit for the group was up more than 200% to $716m.
+
+In the 39 weeks to 1 March, Cal-Maine’s net sales were up 87% on the same period last year, at $3.2bn.
+
+The group saw operating income rise 545.6% to $1.1bn, and gross profit increase 271.5% to $1.3bn.
+
+In February, Mississippi-based Cal-Maine reached an agreement that will see its founding family relinquish the bulk of its voting power while keeping its economic interest.
+
+The group said at the time it had signed a conversion agreement with Daughters’ LLC (DLNL), a vehicle that includes the four daughters of company founder Fred R. Adams Jr.
+
+Adolphus Baker, Cal-Maine’s board chair and Adams’ son-in-law, is also a member of DLNL, which holds all 4.8 million Class A shares in the company and 1.1 million common shares.
+
+The agreement could lead to the potential conversion of the family’s super-voting Class A shares into common stock, a company statement said.
+
+The change would lead to a new governance structure at Cal-Maine and a potential diversification of the family’s financial holdings.",www.just-food.com,2025-04-11,13,Cal-Maine to buy breakfast-foods business Echo Lake Foods,article,0.05273995889,43,170,171.2949309
+https://www.just-food.com/news/atlantic-natural-foods-files-chapter-11-bankruptcy-petition-in-new-orleans/,true,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,Atlantic Natural Foods files Chapter 11 bankruptcy petition in New Orleans,"Plant-based business Atlantic Natural Foods has filed for Chapter 11 bankruptcy proceedings in the US, documents show.","Plant-based business Atlantic Natural Foods has filed for Chapter 11 bankruptcy proceedings in the US.
+
+The Loma Linda ready meals and Tuno tuna alternatives owner initiated bankruptcy protection proceedings in the Louisiana Eastern Bankruptcy Court on 7 April, an official filing shows.
+
+New Orleans, Louisiana-headquartered Atlantic Natural Foods has reported assets of $10-50m and liabilities of between $1-10m, according to the filing, which added that the company has 100 to 199 creditors.
+
+Fishman Haygood, the New Orleans-based firm appointed to oversee the legal process, had not responded to *Just Food’s* request for more details on the proceedings at the time of writing.
+
+A spokesperson for Atlantic Natural Foods declined to share any more information but said the company would “continue to service customers and consumers as we build up to our new restructured planned outcome”.
+
+The court document states Atlantic Natural Foods is owned by ANF Hold Co. and the US division of plant-based peer Above Food. But, late last year, Atlantic Natural Foods revealed it had ended a relationship with Canada-headquartered Above Food and planned to return to private ownership.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataNevertheless, the two businesses said in December they would still maintain ties, with Atlantic Natural Foods retaining shares in Above Food, which was also “retaining interest” in Atlantic Natural Foods.
+
+Atlantic Natural Foods entered into a “partnership” agreement with Above Food in late 2021, described at the time by the Canadian company as a “binding transaction agreement”. Financial details were not disclosed.
+
+Then in May 2023, Above Food said it was set to buy Atlantic Natural Foods as part of its IPO plans and a targeted listing on the Nasdaq stock exchange.
+
+Atlantic Natural Foods chairman Douglas Hines said at the time: “In 2021, Above Food acquired a minority interest, increased it in 2022; today they [Above Food] retain a minority interest. Agreement was finalised that Atlantic Natural Foods will roll the balance of their shares into the IPO and Above Food will have the controlling shares.”
+
+Announcing the end of the relationship in December, Atlantic Natural Foods said the “decision reflects a strategic realignment following a comprehensive evaluation of the evolving business landscape”, citing factors such as the Covid-19 pandemic, supply chain disruptions and food inflation.
+
+Hines commented: “Operating in the industry’s ever-changing landscape has not been without its challenges, but we remain steadfast in our commitment to resetting the standards for the years ahead. We are drawing on tried-and-true food preparation and supply methods that have withstood the test of time to meet the needs of our global consumers.”
+
+Above Food, which supplies plant-based meat, dairy and baby-food products, made its Nasdaq debut in the summer of last year through a merger with a SPAC vehicle.
+
+Co-founder, president and CEO Lionel Kambeitz told *Just Food* in August that the company was pushing the private label part of the business. It focuses on plant-based finished goods for retail and foodservice, along with food ingredients such as seeds, grains and pulses.
+
+Last year, Above Food extended its acquisition spree with a deal for Spain’s Brotalia, a maker of plant-based chicken, seafood, burgers and meatballs. Building on the ANF transaction in 2023, the Canadian company also acquired Only Oats and Culcherd. NorQuin was added to the stable of brands in 2022.",www.just-food.com,2025-04-23,1,Atlantic Natural Foods files Chapter 11 bankruptcy petition,article,0.05048485034,32,174,171.2949309
+https://www.just-food.com/events/nextgen-nicotine-delivery-usa/,false,"This is an event listing, not a news article.",7th Annual Next Generation Nicotine Delivery USA,none,none,www.just-food.com,2025-04-22,2,7th Annual Next Generation Nicotine Delivery USA - Just Food,article,0.02109083384,0,120,171.2949309
+https://www.just-food.com/news/uk-suspends-import-tariff/,true,Reports on a specific real-world event (UK government suspending import tariffs) with news-style reporting,"UK suspends import tariff on food, drink items","The UK government has temporarily suspended import tariffs on 89 products, including a variety of food and drink items.","The UK government has temporarily suspended import tariffs on 89 products, including a variety of food and drink items.
+
+The suspension covers products including pasta and fruit juices.
+
+In a statement, the UK government said that the move, effective until July 2027, could save UK businesses at least £17m ($22.5m) annually.
+
+The cost savings could be passed on to consumers ahead of the summer season, “meaning lower food prices in supermarkets, restaurants and pubs”, the statement added.
+
+UK Business and Trade Secretary Jonathan Reynolds said: “Free and open trade grows economies, lowers prices and helps businesses to sell to the world, which is why we are cutting tariffs on a range of products.
+
+“From food to furniture, this will reduce the cost of everyday items for businesses, with savings hopefully passed onto consumers.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThese measures apply to goods not covered by existing free trade agreements, allowing companies to apply for tariff suspensions.
+
+The move also covers food and drink items such as pine nuts, coconut oil and agave syrup.
+
+UK Chancellor of the Exchequer Rachel Reeves said: “In a changing world we know families are anxious about the cost of living, and businesses uncertain about their future.
+
+“That is why we have announced lower prices on imports of everyday essentials – helping businesses to thrive and pass on savings to customers.”
+
+The news comes after US President Donald Trump authorised a 90-day pause on reciprocal tariffs for more than 75 nations, except China, while maintaining a 10% baseline tariff for all US imports, including those from the UK.
+
+The UK’s move could help exporters to the country looking for other markets, given the US blanket tariff.
+
+The UK government is negotiating new trade agreements with India, the Gulf Cooperation Council, South Korea and Switzerland.
+
+*Navigate the shifting tariff landscape with real-time data and market-leading analysis. Request a free demo for GlobalData’s Strategic Intelligence ***here****.**",www.just-food.com,2025-04-17,7,"UK suspends import tariff on food, drink items until 2027 ",article,0.04498475752,31,170,171.2949309
+https://www.just-food.com/downloads/whitepapers/data/electrification-food-beverage-processing/,false,"This is a promotional page for a whitepaper, not a news article.",Electrification in Food & Beverage Processing: A Sustainable Shift in Thermal Management,"The food and beverage industry is undergoing a significant transformation driven by the need for greater efficiency, regulatory compliance, and…","The food and beverage industry is undergoing a significant transformation driven by the need for greater efficiency, regulatory compliance, and sustainability. Central to this shift is the way manufacturers generate and manage heat for critical processes such as drying, sterilisation and cooking. To read more, please download this free white paper. 
+                        By downloading this whitepaper, you acknowledge that GlobalData may share your information with our   who may contact you directly with information on their products and services.
+                     
+    
+                        Visit our   for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.
+                                                    
+                     
+		Global Food Industry News | Market Research and Reports - Just Food 
+				Powered by
+				 
+			 © Verdict Media Limited 2025",www.just-food.com,2025-04-17,7,Electrification in Food & Beverage Processing: A Sustainable Shift in Thermal Management - Just Food,article,0.05106229505,8,149,171.2949309
+https://www.just-food.com/news/isigny-sainte-mere-to-snap-up-local-biscuit-peer/,true,Reports on a specific corporate action (acquisition) in a news-style format,France's Isigny Sainte-Mère to snap up local biscuit peer,French dairy cooperative Isigny Sainte-Mère is in talks to acquire a local biscuit manufacturer La Maison du Biscuit.,"French dairy cooperative Isigny Sainte-Mère is in talks with the view to acquire a local biscuit manufacturer La Maison du Biscuit.
+
+The butter and cheese producer plans to purchase 90% of shares in the Normandy-based group.
+
+Financial terms of the deal have not been disclosed.
+
+A joint statement from both companies said Isigny Sainte-Mère shared “the same values of tradition and quality as La Maison du Biscuit” and that the acquisition would “allow the cooperative to continue its roots in Normandy, diversify its premium offering, and thus establish itself in new value-added markets”.
+
+The transaction is expected to be finalised by the end of May. The businesses have declined to comment further on the acquisition.
+
+Set up in 1909 in Normandy, Isigny Sainte-Mère is a French dairy cooperative made up of approximately 700 dairy farmers and 500 dairy farms located in the Calvados, Manche and Orne departments.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIt produces a range of dairy products, including butter, cream, traditional French cheeses such as Camembert and Pont l’Évêque and infant milk powders.
+
+Isigny also produces caramel in a variety of formats including caramel creams, spreads, chips and sweets under the Caramels d’Isigny label.
+
+Its products are sold to retailers and convenience stores in France and exported to countries including Canada, the US, Brazil, Australia, South Korea, Spain, Italy, Germany and the UK.
+
+Founded in 1903 Maison du Biscuit specialises in artisanal biscuits which it produces at its bakery in Sortosville-en-Beaumont. Since 2010, it has also managed an ‘immersive shopping street experience’ in the same area which acts as a regional tourist attraction.
+
+Its products are sold nationwide in specialist stores and on-trade sites and are also available online D2C to countries in Europe including Belgium, the Netherlands, Spain and Germany.",www.just-food.com,2025-03-26,29,France's Isigny Sainte-Mère to snap up local biscuit peer - Just Food,article,0.04420854399,28,164,171.2949309
+https://www.just-food.com/news/jbs-plans-two-meat-plants-in-vietnam-with-100m-investment/,true,Reports on a specific corporate action (JBS investment) in a news-style format,JBS plans two meat plants in Vietnam with $100m investment,"JBS plans to build two meat factories in Vietnam with a total investment of $100m, the latest expansion project by the protein giant.","Brazil’s JBS plans to build two meat factories in Vietnam with a total investment of $100m.
+
+Beef, pork and poultry products will be produced at the pair of sites, once operational, although the world’s largest meat processor said the facilities will “mainly use raw materials imported from Brazil”.
+
+The owner of global protein brands such as Friboi, Seara and Pilgrim’s Pride added in a statement that the Vietnamese plants will supply the local market and others in South East Asia.
+
+JBS said the twin projects are expected to create around 500 jobs, with the production sites to be built in two phases.
+
+Under the first, a facility will be constructed in Khu công nghiệp Nam Đình Vũ located in the city of Hải Phòng in north-east Vietnam. It will include a logistics centre with storage facilities, along with “pre-processing, cutting and packaging activities”.
+
+As part of a memorandum of understanding (MoU) signed with the Vietnamese government, the second site will be built in the south of the country in an unspecified location. It will be similar in operation to the first, with construction likely to start two years after production begins at the initial plant.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData*Just Food* has asked JBS to confirm what production presence the meat packer currently has in Vietnam and the wider South East Asia region, and for an idea of when the projects are due to get off the ground.
+
+JBS said in the statement that the two Vietnamese plants are intended to “expand its presence in the region” and also to “strengthen its position in the global market”.
+
+Renato Costa, the president of JBS’s Friboi business, said: “The new factories in Vietnam will not only be an expansion of production capacity, but an investment with purpose: to generate value for the local economy, create qualified jobs, contributing to food security throughout South-east Asia.
+
+“We are investing in the future, with a focus on innovation, sustainability and development.”
+
+JBS has recently announced other global investments to expand its capacity and reach.
+
+In February, $200m was earmarked for US beef production in the states of Texas and Colorado for plants located in Cactus and Greeley.
+
+A major investment was also announced at the back end of last year for Nigeria. JBS said it would spend $2.5bn on six meat-processing facilities in the African country over five years – three for poultry, two for beef and one for pork.
+
+Also last year, JBS announced the business would quadruple production in Saudi Arabia with a new chicken facility in Jeddah. The company also has a processing unit in the city of Dammam.
+
+And on the branded front, but outside of animal-based proteins, it emerged earlier this month that JBS-owned Vivera had agreed to acquire The Vegetarian Butcher alternative-meat business of Unilever.
+
+On Vietnam, Costa added: “The partnership between JBS, the Vietnamese government and our local partners represents an essential strategic step for our geographic diversification.
+
+“This move not only strengthens our ability to serve the local market, but also expands our global presence, creating a robust and sustainable production chain that positions us even more competitively on the international stage.”",www.just-food.com,2025-04-03,21,JBS plans two meat plants in Vietnam with $100m investment,article,0.04892453377,34,167,171.2949309
+https://www.just-food.com/news/woolworths-takeover-of-beak-johnston-approved-in-new-zealand/,true,Reports on a specific corporate action (Woolworths takeover) with news-style reporting,Woolworths' takeover of Beak & Johnston approved in New Zealand,Australian grocer Woolworths is set to takeover 100% of Beak & Johnston NZ Pty and other assets after getting the green light in New Zealand.,"Australia’s largest food retailer Woolworths has been granted clearance to take full control of Beak & Johnston.
+
+New Zealand’s Commerce Commission announced the clearance earlier today (17 April).
+
+The acquisition sees Woolworths purchase the 77% interest in B&J City Kitchen Pty and Alors Holdings Pty that it does not own, along with 100% of Beak & Johnston NZ Pty.
+
+Beak & Johnston’s Greenacre unit, which supplies sauces, soups, slow-cooked meats, and other chilled ready meals, is not part of the acquisition.
+
+The Australian Competition and Consumer Commission (ACCC) waved the deal through on 9 April, leaving the Commerce Commission’s approval as the final major hurdle.
+
+The New Zealand regulator said it considered the potential impact on competition in domestic markets for slow cooked meats, chilled and canned soups, chilled and frozen ready-made meals and pies.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataCommission Chair Dr John Small said the deal was unlikely to substantially lessen competition in any domestic market.
+
+“Our investigation found that notwithstanding Woolworths’ significant retail grocery business, the proposed acquisition was unlikely to result in the merged entity refusing to supply Beak & Johnston products to rival grocery retailers, refusing to purchase products from a rival supplier, or doing so on less favourable terms such that it would substantially lessen competition,” Dr Small said.
+
+“We don’t believe that Woolworths would have the ability or incentive to restrict rival retailers’ access to convenience or ready-meals, nor do we consider any attempt to do so would result in a substantial lessening of competition in relevant retail markets. This is because rival grocery retailers could acquire from alternative suppliers across the relevant product categories. This applies to both branded Beak & Johnston products and private label products manufactured by Beak & Johnston,” he added.
+
+Beak & Johnston operates manufacturing facilities in Australia and New Zealand, making chilled and frozen food.
+
+The company markets food under brands including Pitango, Artisano, Ready Chef, Beak & Sons and Strength Meals Co. Beak & Johnston also produces private-label items.",www.just-food.com,2025-04-17,7,Woolworths' takeover of Beak & Johnston approved in New Zealand - Just Food,article,0.04557185415,28,164,171.2949309
+https://www.just-food.com/news/crust-craft-new-production-facility/,true,Reports on a specific corporate action (Crust Craft building a new facility) with news-style reporting,Canadian bakery group Crust Craft to build new production facility,Canadian bakery group Crust Craft is planning to construct a “larger” facility in the Edmonton Metro Region.,"Canadian bakery group Crust Craft is planning to build a “larger” facility in the Edmonton Metro Region.
+
+In a statement, local FDI agency Edmonton Global said the new factory will entail an investment of C$51m ($35.65m).
+
+Construction is scheduled to begin in the final quarter of this year, with production anticipated to start in 2026.
+
+The new facility will integrate “advanced” baking technologies and help Crust Craft open “new market opportunities” across North America, the statement said.
+
+Crust Craft CEO Paul Flesher said the company is “growing and expanding” in the province where it was founded 35 years ago.
+
+“We will be able to provide not only employment opportunities and growth for our people but a larger local market for our farming families and vendor partners. Our goal of ‘bringing real bread to life’ is being realised with this expansion by introducing our brand of Panaji Naan breads to even more people,” Flesher added.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataFounded in Edmonton in 1989, Crust Craft supplies retail and foodservice clients across Canada.
+
+Its products include pizza crusts, flatbreads and pie crusts, as well as Panaji and Panjimi Naan bread brands.
+
+As part of the expansion plan, the company considered several locations, evaluating factors such as tax rates, incentives, and distribution networks in other areas, the local FDI agency said.
+
+Ultimately, Crust Craft selected the Edmonton region to build the plant, supported by a C$2m investment from the Government of Alberta’s Investment and Growth Fund (IGF).
+
+The new facility is expected to create 55 new jobs, the statement added. *Just Food* has contacted Crust Craft to ask if the jobs will be staff roles at the company.
+
+Edmonton mayor Amarjeet Sohi said: “Crust Craft was founded locally, grew here and chose to stay here because Edmonton has the perfect recipe for success, and we all know Crust Craft can recognise a perfect recipe when they see one.
+
+“This expansion will create good jobs, strengthen our local economy, and continue to be proof that our region is a place where business can thrive.”",www.just-food.com,2025-03-26,29,Canadian bakery group Crust Craft to build new production facility,article,0.04652923819,26,155,171.2949309
+https://www.just-food.com/suppliers/,false,"This is a directory of suppliers, not a news article.",Storefront Archive,none,"-
+-
+Hiperbaric is a market leader of high-pressure processing equipment, with more than 150 HPP products installed in 30 countries. Development of …
+
+-
+Flavourtech provides companies worldwide with aroma recovery, evaporation, and extraction technology, which allows clients to differentiate their products. Its high-quality …
+
+-
+-
+Vogelbusch Biocommodities offers bioprocess engineering services to food and beverage industries worldwide. The company specialises in white biotechnology and has proprietary …",www.just-food.com,2025-04-11,13,Storefront Archive - Just Food,website,0.1303672145,18,2592,171.2949309
+https://www.just-food.com/news/yowie-announces-supply-chain-adjustments/,true,Reports on a specific corporate action (Yowie's supply chain adjustments) in response to external events (US tariffs).,Trump tariffs sparks Yowie supply-chain rethink,Australia-based Yowie Group is re-evaluating its supply chain strategy in response to the US tariffs affecting Canadian and Chinese imports.  ,"Australia-based Yowie Group is re-evaluating its supply chain in response to the planned US tariffs on imports from Canada and Chinese imports.
+
+The tariffs, effective from 4 February, include a 25% tariff on Canadian imports and a 10% tariff on Chinese shipments to the US.
+
+Yowie sources chocolate and packaging from Canada and imports toys from China for its US production facility.
+
+The company anticipates an additional $0.8m in annual costs from the tariffs if no changes are made to its supply chain.
+
+To mitigate these costs, Yowie said it plans to source chocolate from the US, which will address around 65% of the potential tariff burden.
+
+The company is also conducting a broader supply review to further minimise the impact of the tariffs on its operations.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIts branded products are marketed in Australia and the US, aiming to “promote learning, understanding and engagement with the natural world”.
+
+Yowie relies on external partners for production and distribution.
+
+In May, Keybridge Capital acquired loss-making Yowie, and Nicholas Bolton was appointed as CEO.
+
+At the time, Bolton said: “Following Keybridge’s successful takeover, my initial focus as CEO is to aggressively rationalise the costs structure of the business, whilst promoting innovative products at sustainable margins.”
+
+For the financial year ending 30 June 2024, Yowie reported a loss of $2.64m, compared to a loss of $0.1m the previous year.
+
+The losses were linked to seasonal sales fluctuations in Australia and operational setbacks at the Ernest Hillier facility, which Yowie acquired in 2023.",www.just-food.com,2025-04-09,15,Yowie announces supply chain adjustments due to new US tariffs ,article,0.04377138335,29,172,171.2949309
+https://www.just-food.com/news/india-haldirams-stake-temasek/,true,Reports on a specific corporate action (Haldirams selling stake) with news-style reporting,India snacks major Haldirams sells stake to Temasek,"India-based Haldiram Snacks Food has agreed to sell a stake in the business to Temasek, the Singapore state-owned investment fund.","India-based Haldiram Snacks Food has agreed to sell a stake in the business to Temasek, the Singapore state-owned investment fund.
+
+The terms of the deal, including the size of Temasek’s shareholding and how much it has paid, were not disclosed.
+
+Approached by *Just Food*, a Temasek spokesperson referred this publication to a statement issued by PwC, which was an advisor on the deal.
+
+Officials in Haldiram Snacks Food, also known as Haldirams, were unavailable to comment. Haldirams is one of India’s largest domestic snack-foods businesses. Set up in 1937, the company markets snacks, sweets and other foods.
+
+In PwC’s statement, the professional-services group said Temasek had struck a deal to buy “an equity stake from the existing shareholders” of Haldirams.
+
+“This transaction positions Haldirams to continue its ambitious expansion plans both in India and internationally, solidifying its presence in an increasingly competitive market,” the statement read.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe statement carried quotes from an unnamed Haldirams spokesperson, which read: “We are thrilled to welcome Temasek as an investor and partner in Haldirams. We look forward to working with them to harness the value they bring from their experience in the consumer space to accelerate our growth and strengthen our ability to meet evolving consumer demands.”
+
+Indian business daily *Financial Express* said Temasek is acquiring a stake of around 10% in Haldirams for approximately Rs86bn ($1.01bn). The Temasek spokesperson declined to comment on whether those figures were correct.
+
+In the PwC statement, Sanjeev Krishnan, the chairperson of the company’s arm in India, said: “This transaction is not only the largest private equity consumer deal in India, but also a reflection of domestic businesses that continue to elevate India’s positioning on the global stage.”
+
+In 2023, the Competition Commission of India backed a move by the Agarwal family, promoters of the Haldiram Group, to demerge and combine the FMCG businesses housed in two separate companies into Haldiram Snacks Food, the entity in which Temasek is investing.
+
+Under the transaction, the FMCG businesses undertaken by Haldiram Snacks Private Limited and by Haldiram Foods International Private Limited are being placed in Haldiram Snacks Food.
+
+The terms of the demerger meant Haldiram Snacks Private Limited would own 56% of Haldiram Snacks Food and Haldiram Foods International Private Limited the other 44%.
+
+Meanwhile, another Indian business daily, *The Economic Times*, said UAE-based fund Alpha Wave had agreed a deal to take a 6% shareholding in Haldirams.
+
+*Just Food* has contacted Alpha Wave and Temasek to comment on that transaction.",www.just-food.com,2025-04-02,22,India snacks major Haldirams sells stake to Temasek - Just Food,article,0.04734444716,31,170,171.2949309
+https://www.just-food.com/news/cal-maine-discloses-doj-egg-prices-probe/,true,Reports on a specific real-world event (DoJ investigation) with news-style reporting,Cal-Maine discloses DoJ egg prices probe ,Cal-Maine Foods has disclosed it is under investigation by the US DoJ into the high egg prices seen in the country in recent months.,"Cal-Maine Foods has disclosed it is part of the investigation by the US Department of Justice (DoJ) into the high egg prices seen in the US in recent months.
+
+The company, one of the largest suppliers of eggs in the US, has disclosed that in March, it “received civil investigative demand” linked to what the company called “a widely publicised investigation by the Antitrust Division of the Department of Justice into the causes behind nationwide increases in egg prices”.
+
+Cal-Maine said it is “cooperating with the investigation”. *Just Food* has approached the publicly listed group for further comment.
+
+Yesterday (10 April), the US Bureau of Labor Statistics reported a 5.9% month-on-month rise in egg prices in March. Over the past year, egg prices have surged by more than 60%, the data shows, amid an outbreak of highly pathogenic avian influenza, or HPAI.
+
+Cal-Maine made the disclosure about the DoJ probe alongside the publication of its third-quarter results for fiscal 2025. The figures for the period, which ended on 1 March, reported an average net price of $4.06 per dozen eggs versus $2.25 a year ago.
+
+In the earnings announcement, Sherman Miller, the president and CEO of Cal-Maine Foods, said: “Dynamic market conditions and HPAI-related supply shortages persisted this quarter.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataNet sales for the quarter rose almost 100% year-on-year to $1.4bn, driven by higher pricing and increased volumes.
+
+Operating income climbed 290% to $635m. Net income stood at $508.5m, compared to $146.7m** **in the same period of fiscal 2024.
+
+Alongside the earnings announcement, Cal-Maine said it had agreed to acquire Echo Lake Foods, a manufacturer of breakfast foods, for approximately $258m.
+
+Founded in 1941 and owned by the Meinerz family since 1981, Echo Lake produces and distributes a range of ready-to-eat egg-based products and breakfast items.
+
+Cal-Maine reported that Echo Lake generated around $240m in revenue in 2024, with a compound annual growth rate of about 10% over the past five years.",www.just-food.com,2025-04-11,13,Cal-Maine discloses DoJ egg prices probe,article,0.04575271121,24,156,171.2949309
+https://www.just-food.com/news/hul-names-foods-business-head/,true,Reports on a specific event (appointment of a new executive) in a news-like format.,HUL names Rajneet Kohli as new head of foods business,"Indian FMCG major Hindustan Unilever (HUL) has appointed Rajneet Kohli as new executive director of foods business, effective from 7 April.","Indian FMCG major Hindustan Unilever (HUL) has appointed Rajneet Kohli as the new executive director of foods business, effective from 7 April.
+
+He will succeed Shiva Krishnamurthy, who is leaving the company to pursue an “external opportunity”.
+
+In a media release, HUL said that Kohli will also join its management committee.
+
+HUL CEO and managing director Rohit Jawa said: “Foods is a large business unit for HUL with strong growth potential. Rajneet brings extensive experience in managing large foods and beverages businesses and driving high performance.
+
+Jawa also expressed confidence that Kohli will lead the foods business “to the next phase of growth and transformation”.
+
+Kohli, with a career spanning more than 28 years in the consumer goods and retail industries, recently resigned from his position as CEO Of Britannia Industries.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataDuring his tenure at Britannia, he led the company through product innovation, brand-building initiatives, and enhanced digital capabilities, HUL said.
+
+Prior to Britannia, he held leadership positions at Jubilant Foodworks, The Coca-Cola Co. and Asian Paints.
+
+HUL’s foods and refreshment division comprises brands such as Brooke Bond, Lipton, Kissan, Knorr, Kwality Wall’s, Horlicks and Magnum.
+
+In the financial year 2023-24, the division reported an underlying sales growth of 4%, with revenue reaching Rs152.92bn ($1.78bn) and an EBIT of Rs28.51bn.
+
+In November, HUL’s UK-headquartered parent company Unilever confirmed the planned spin-off of its ice-cream business in India, along with a similar move in Indonesia.
+
+The restructuring is part of the global strategy of Unilever to demerge its ice-cream division.
+
+According to an official statement on 25 November, HUL’s ice-cream business will be separated and listed independently in the local market, pending board and shareholder approval in early 2025.",www.just-food.com,2025-03-27,28,HUL names Rajneet Kohli as new head of foods business,article,0.04450248553,30,172,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-9/,false,"The title suggests a general discussion about a topic, not a specific news event.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-20,4,DeepSeek: How it's changing the tech industry - Just Food,article,0.04237166045,0,120,171.2949309
+https://www.just-food.com/news/us-food-groups-trump-tariffs-exemption/,true,Reports on a specific event (US food groups requesting tariff exemptions) with news-style reporting,Major US food groups urge Trump to exempt some imports from tariffs ,Major US food and beverage manufacturers have urged “targeted” tariff exemptions for key imported ingredients.  ,"Major US food and beverage manufacturers have asked the Trump administration for “targeted” tariff exemptions on imported ingredients.
+
+In a letter to the White House, US trade body Consumer Brands Association requested the “targeted and carefully calibrated removal” of a selection of ingredients and inputs from US tariff measures.
+
+Melissa Hockstad, the association’s president and CEO, highlighted a “lack of domestic supply” of products including coffee, oats, spices, tropical fruits and tin mill steel.
+
+“While CPG companies make every effort to source ingredients and inputs from US farms and suppliers, some key ingredients and products simply are not available in the US,” Hockstad wrote.
+
+“These sourcing arrangements are dictated by agricultural growing conditions and other factors that make US production impossible or extremely limited.”
+
+Consumer Brands Association counts US food companies including PepsiCo, General Mills, and Mondelēz International among its members.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn the letter, Hockstead said under President Trump’s “leadership”, the US is “pursuing a bold, ambitious trade policy agenda that is already showing results”.
+
+She added: “Your leadership and willingness to take tough stances is critical to restoring America as a land of opportunity and industrial power. As your administration takes action to strengthen US manufacturing, we encourage you to continue fine-tuning your approach to tariffs to support an America First agenda and ensure that manufacturers already making products in the US can ensure the availability and affordability of food, beverage, household and personal care products.
+
+“As you pursue your trade policy agenda, we believe there’s a path to elevate your approach on tariffs to ensure that they deliver maximal impact without undue consequences on prominent US manufacturers and the compounding nature of price increases that consumers could see at the grocery store.”
+
+Last Friday, Trump announced another change to his tariff measures, pausing the levies on certain goods entering the US from Canada and Mexico.
+
+The US President suspended tariffs on goods covered under the three countries’ USMCA trade deal.
+
+Three days earlier, Washington imposed its planned 25% tariff on imports from Canada and Mexico, lined up by Trump upon taking office, when he cited concerns over immigration and the imports of fentanyl into the US.
+
+Trump had already paused the plans once after talks with Canadian Prime Minister Justin Trudeau and Mexico President Claudia Sheinbaum, though he said the suspension would elapse on 4 March.
+
+The fresh suspension lasts until 2 April. In response, Canada “will not proceed” with the second tranche of tariffs it had lined up, Finance Minister Dominic LeBlanc said on X.
+
+A 25% US tariff still applies on goods that do not meet rules-of-origin criteria in the USMCA deal.
+
+Last Tuesday also saw the US impose another 10% tariff on China. Beijing responded by announcing it would introduce “additional tariffs” on a selection of US imports, with tariffs of both 15% and 10% being applied.
+
+US goods subject to China’s 15% tariffs include fresh, chilled and preserved chicken products, wheat and corn.
+
+The 10% tariffs will be applied to soybeans, beef and pork goods and a long list of fish and seafood.
+
+On Wednesday, the EU announced US food and drink imports would be among products hit with tariffs as it responds to Washington’s decision to tax steel and aluminium shipments.
+
+US food items including meat, seafood, dairy and confectionery will be hit by the newly-announced levy on €26bn ($28.4bn) worth of American goods.
+
+The EU is also targeting drinks including beer, wine, gin, whiskey, rum, Tequila and non-alcoholic drinks derived from milk.
+
+Brussels plans to introduce the tariffs in two steps, starting on 1 April and fully in place from 13 April.
+
+Yesterday, Trump took to social media to warn the EU he would impose a 200% tariff on the bloc’s alcohol imports to the US.
+
+An official at The European Commission told *Just Food* today there is a call planned this afternoon between US Commerce Secretary Howard Lutnick, the country’s Trade Representative Jamieson Greer and Maroš Šefčovič, the EU’s Commissioner for Trade and Economic Security.",www.just-food.com,2025-04-09,15,US food groups urge Trump to exempt some imports from tariffs ,article,0.05378621333,41,172,171.2949309
+https://www.just-food.com/news/conagra-to-close-michigan-plant/,true,Reports on a specific corporate action (plant closure) with details and context.,"Conagra to close Michigan plant, impacting 85 jobs  ","US food company Conagra Brands is set to close its pie filling plant in Fennville, Michigan, by June 2025, affecting 85 workers.  ","US food major Conagra Brands is set to close its pie filling plant in Fennville, Michigan, affecting 85 workers.
+
+In a statement, Conagra said the facility will close by the end of June this year.
+
+The company behind brands such as Birds Eye and Duncan Hines said the closure is a bid to manage its facilities and overall operations as “effectively and efficiently as possible”.
+
+Conagra added the production of pie filling will be relocated to another facility, although specific details have not been disclosed.
+
+The closure follows Conagra’s shutdown of its Birds Eye frozen vegetables plant in Beaver Dam, Wisconsin, in April, which impacted 252 workers.
+
+Alongside these operational changes, Conagra has trimmed its full-year sales forecast due to supply chain disruptions affecting two product categories.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataLast month, the company projected organic net sales to decline by approximately 2%, revising its previous guidance of a potential 1.5% decline at worst to flat at best.
+
+Conagra has also lowered its outlook for adjusted earnings per share to $2.35, down from the previous range of $2.45 to $2.50.
+
+The adjusted operating margin forecast has been reduced to approximately 14.4% from 14.8%.
+
+Unfavourable foreign exchange rates are expected to further impact earnings.
+
+While announcing the second quarter results in December, Conagra Brands president and CEO Sean Connolly said the company faced a “continued challenging consumer environment”.
+
+For the three months ending 24 November, net sales dipped 0.4%, reaching $3.2bn.
+
+During the quarter, gross profit remained stable at $847m, while adjusted gross profit fell by 2.3% to $842m “as productivity and higher organic net sales were offset by the negative impacts of cost of goods sold inflation and unfavourable operating leverage”.
+
+Diluted earnings per share (EPS) came in at $0.59, reflecting a 1.7% year-on-year decrease. Adjusted EPS stood at $0.70, down 1.4% from the prior year.",www.just-food.com,2025-03-25,30,"Conagra to close Michigan plant, impacting 85 jobs  ",article,0.04473928279,31,171,171.2949309
+https://www.just-food.com/news/france-mousquetaires-disputes-watchdog-organic-cartel-claim/,true,Reports on a specific event (allegations against a retailer) in a news-style format,France's Mousquetaires disputes watchdog's organic cartel claim,Groupement Mousquetaires has hit out at allegations the retailer took part in a cartel for organic products in France.,"Groupement Mousquetaires has hit out at allegations the French retailer took part in a cartel for organic products in the country.
+
+The company told *Just Food* it was among a clutch of companies that received a “grievance notification” from France’s Autorité de la Concurrence late last year.
+
+Mousquetaires said in the notice France’s anti-trust regulator claimed the companies had been engaged in an “alleged collective strategy of artificial differentiation between distribution channels”.
+
+“We strongly contest this grievance,” the Netto and Intermarché owner said.
+
+Reports from local news outlets including *LSA* and *Lib**é*ration, citing *Agence France Presse* *(AFP)*, suggest Carrefour and Mousquetaires’ Intermarché are among the retailers under scrutiny.
+
+The Autorité declined to comment on the news when approached by *Just Food*, while Carrefour could not be reached for comment at the time of writing.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAccording to *Lib**é*ration, in a universal registration document for 2024 viewed by *AFP*, Carrefour said the group’s subidiaries Sobio, CSF and Greenweez had been accused of “coordinating, starting in November 2016, to implement a collective strategy” to “artificially segment, according to brands, the distribution of organic products between, on the one hand, the specialised distribution channel [organic stores and online sites], and, on the other hand, the conventional distribution channel”.
+
+The French retail major told *AFP* that it had been “accused of an alleged concerted practice with Synabio,” the French trade union for organic agri-food businesses. It said the allegations centred around “a segmentation of organic products based on general and specialist networks during meetings within this trade union”.
+
+The group said, however, “Sobio and CSF have never joined the Synabio union and Greenweez has only participated in one meeting, and Carrefour has never acquiesced to the alleged common line adopted within Synadis Bio.”
+
+It added that it had responded “in February” to the Autorité, “contesting all the grievances notified”.",www.just-food.com,2025-04-04,20,France's Mousquetaires disputes watchdog's organic cartel claim,article,0.04495337995,27,164,171.2949309
+https://www.just-food.com/analyst-comment/tension-between-ben-jerrys-and-unilever-hints-at-influence-of-trumps-culture-wars/,true,Reports on a specific real-world event (dispute between Ben & Jerry's and Unilever) with news-style reporting,Tension between Ben & Jerry’s and Unilever hints at influence of Trump’s culture wars,"As the two sides continue to wrangle, it speaks to a theme in corporate positioning and communications in the context of the Trump presidency in the US","Three weeks ago, it was reported Ben & Jerry’s had filed a case in a New York court accusing parent company Unilever of ousting the ice-cream maker’s CEO, Dave Stever, in an attempt to silence its so-called ‘social mission’.
+
+Ben & Jerry’s alleged the move was part of efforts by Unilever to silence its activism. It also said the decision to oust Stever was made without any consultation, contrary to the merger agreement between the two companies.
+
+As the two sides continue to wrangle, the episode speaks to a wider theme in corporate positioning and communications in the context of the Trump presidency in the US, namely internal efforts to neuter or play down values that put businesses in the crosshairs of the administration’s conservatism and the threat of investigation by an activist Department of Justice.
+
+‘Obeying in advance’ is a term gaining use in the current US political climate as critics note that individuals and companies, faced with a growing state authoritarianism, often fall prey to a tendency to moderate their statements and philosophies, as well as stated values to avoid criticism or pre-empt any action against them. Political scientists tend to advocate that individuals, businesses and non-governmental organisations in general should guard against obeying in advance given the accelerating effect this can have in terms of removing barriers to authoritarian impulses.
+
+At present, however, examples are plentiful of organisations in the US, from major FMCG firms to universities, taking pre-emptive actions to get in line with Trumpian agendas. For example, major companies have been dropping DEI (diversity, equity, and inclusion) commitments in the face of an administration against any such policies or anything that could be remotely construed as such.
+
+The acrimonious state of affairs between the Ben & Jerry’s board and Unilever is interesting within this context. For a start, Unilever is not a US firm. Ben & Jerry’s is today a global brand, with well-known liberal-progressive values, stemming from its founders. They are a key facet of its brand identity and history. However, a tide of apoliticism or less-liberal realignment has swept across companies active in the US market, opening up potential fissures between parents and more activist subsidiaries, as well as the considerable non-MAGA element of the US consumer base.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn February, Ben & Jerry’s accused Unilever of pressuring it to stop public criticism of President Trump. This followed a lawsuit launched against its parent in November 2024 over attempts to block Ben & Jerry’s from public support of Palestinian refugees in Gaza. Ben & Jerry’s independent board was originally created to protect the brand’s social/political mission when Unilever purchased the business in 2000. That board is now accusing Unilever of attempting to eliminate the social mission; Unilever themselves have fired back, accusing the board of advocating “one-sided, highly controversial, and polarising topics that put Unilever, Ben &Jerry’s, and their employees at risk”.
+
+Unilever has a business agenda associated with its plan to list its ice cream division, which includes Ben & Jerry’s alongside brands such as Walls, Magnum and Breyers. Although a non-American listing, it could be argued there is pressure coming from the investment community to become apolitical alongside a drive to cut costs that has seen Unilever scale back its ESG commitments, drawing criticism from environmentalists and social commentators. Such moves, alongside the current ructions with Ben & Jerry’s, feed into a larger narrative of multinationals, particularly those with US exposure, trying to navigate a thornier political environment by suppressing contentious elements.
+
+Indeed, questions are starting to be raised over whether the appetite for ESG policies and very public commitments to corporate responsibilities over the last decade was more for show than an actual reflection of many companies’ intrinsic values.
+
+The rise of Trump 2.0 is creating an off-ramp for businesses to cut costs while moving to a more ideologically neutral or ambiguous position. The challenge for Unilever and others will be the degree to which that influences consumer perceptions, given the divisiveness of Trump, both in the US and globally.
+
+While ESG factors fall short of influencing consumer choice to the degree of attributes like quality and price (low price is an essential purchase driver for 40% of global consumers, sustainability/ethicality 28%, for example, according to a GlobalData survey in the last quarter of 2024), liberal US consumers and western Europeans for example, may be increasingly attentive to, and negatively influenced by brands’ approaches to the administration’s social vision.",www.just-food.com,2025-04-05,19,"Unilever, Ben & Jerry’s tension hints at Trump’s culture wars",article,0.07107371795,27,174,171.2949309
+https://www.just-food.com/news/international-food-solutions-snaps-up-food-with-care/,true,Reports on a specific corporate action (acquisition) in a news-style format,International Food Solutions snaps up Food With Care,"International Food Solutions (IFS) has acquired Food With Care, a Florida-based provider of home-delivered meals for elderly populations.","International Food Solutions (IFS) has acquired Food With Care, a Florida-based provider of home-delivered meals for older consumers.
+
+Financial details were undisclosed.
+
+In a statement, IFS said the deal enables it to “expand its capabilities into the healthcare and senior nutrition markets” and “support the growing demand for meal delivery services” for the elderly.
+
+Established by John Glancey in 1998, Food With Care has been operating in Florida for nearly three decades, providing “dietitian-backed”, home-delivered meals to older consumers.
+
+Food With Care’s leadership and staff will remain in place and work closely with IFS to ensure “a smooth transition and continued service excellence across the state of Florida”, the statement said.
+
+Commenting on the acquisition, Food with Care operating partner and president Jonathan Dickl said: “Food with Care was looking for a partner that reflected its core values of servant leadership and making a difference in the lives of team members and clients.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAs part of the deal, both parties said they planned to “strategically expand nationwide”, citing a “shared commitment to (providing) high-quality, culturally responsive meals” that meet the “evolving needs” of diverse populations.
+
+IFS co-president Lincoln Yee described the acquisition as an “exciting new chapter” as the company plans to “expand into healthcare and senior services”.
+
+“It allows us to extend our culturally inclusive, convenient meal solutions to meet the evolving needs of individuals at every life stage – with the same quality, convenience, and care that define our brand,” he added.
+
+Founded in 2008 by Allan Lam and Lincoln Yee, IFS produces “high-quality, pre-made ethnic meals” across a variety of cuisines, including Asian, Indian, Latin, and Mediterranean.
+
+Its products are distributed to institutional customers such as primary and secondary schools, long-term care facilities, hospitals, and US military bases.
+
+IFS manages a portfolio of brands including Asian Food Solutions, Green Dragon, Aahar, Comida Vida, SNAP Gourmet, and Miss Olive’s Meals.
+
+Headquartered across Florida and Cleveland, the business said it had “a growing national footprint”, and had recently made a $65m investment in a 120,000-square-foot production facility in Cleveland.",www.just-food.com,2025-04-16,8,International Food Solutions snaps up Food With Care,article,0.04588817918,30,162,171.2949309
+https://www.just-food.com/news/fda-layoffs-described-as-devastating-as-mass-cuts-ensue-across-government-agencies/,true,Reports on a specific real-world event (FDA layoffs) with news-style reporting,FDA layoffs described as “devastating” as mass cuts ensue across government agencies,A leading food and health advisory agency has described the mass layoffs at the US Food and Drug Administration (FDA) as “devastating”.,"A leading food and health advisory agency has described the mass layoffs at the US Food and Drug Administration (FDA) as “devastating”.
+
+It emerged overnight that the Trump-appointed Secretary of Health and Human Services, Robert F. Kennedy Jr., had proceeded with his threatened job cuts at a host of government agencies.
+
+A raft of media reports suggested the job losses number in the 1,000s, taking in the Centers for Disease Control and Prevention (CDC), the National Institutes of Health and the FDA.
+
+According to *Reuters’* sources, security guards were posted outside of the affected office buildings preventing the dismissed workers from entry. An unnamed FDA employee told the news agency that fired staff were given a ‘ticket’ and told to go home.
+
+The “devastating” description was put forward by Dr. Peter Lurie, the president of the Center for Science in the Public Interest (CSPI), as he acknowledged FDA staff had received “termination notices as part of massive layoffs” by the health secretary.
+
+“The cuts are arbitrary, sweeping, and will be devastating to the FDA’s food and medical product programmes, leaving the FDA’s teams who communicate about and prevent foodborne outbreaks, ban dangerous food chemicals, and ensure the safety and effectiveness of medical products scrambling to operate,” Lurie said in a statement.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“This is not transparent, efficient, or effective government: It’s creating fear and chaos.”
+
+Meanwhile, former FDA commissioner Robert Califf took to LinkedIn to voice his frustration over the cuts. His appointment ended in February to be replaced by surgeon-come-scientist and health policy expert, Dr Martin Makary, who took the oath as the new leader yesterday (1 April).
+
+“The FDA as we’ve known it is finished, with most of the leaders with institutional knowledge and a deep understanding of product development and safety no longer employed,” Califf wrote.
+
+“I believe that history will see this a huge mistake. I will be glad if I’m proven wrong, but even then there is no good reason to treat people this way. It will be interesting to hear from the new leadership how they plan to put ‘Humpty Dumpty’ back together again.”
+
+Health Secretary Kennedy Jr. announced last week that 10,000 workers would be laid off, and through voluntary departures the workforce would be reduced from 80,000 to 60,000, according to the *BBC*.
+
+Some high-profile figures in the FDA were included in the firings or either resigned, as suggested by *Reuters’* sources pertaining to Peter Stein, the director of the Office of New Drugs in its Center for Drug Evaluation and Research division. He quit yesterday, the sources said.
+
+Brian King, the head of the FDA’s Center for Tobacco Products division, was fired, according to an email sent by King to FDA staff seen by *Reuters*.
+
+Reports also emerged in February that Jim Jones, the head of the FDA’s food division, had stepped down. He was brought in to oversee the restructure of the agency’s Human Foods Program after the organisation was criticised for its role in the infant-formula supply crisis in the country.
+
+*Bloomberg* said at the time, citing a letter from Jones, that FDA staff had been laid off within the FDA’s food division, describing the cuts as “indiscriminate”.
+
+Kennedy Jr. has launched the Make America Healthy Again campaign to cut obesity, with particular attention focused on ultra-processed foods (UPFs).
+
+The White House has said it planned to cut 3,500 full-time employees at the FDA and 2,400 workers from the CDC, along with 1,200 staff from the National Institutes of Health, according to the *BBC*.
+
+Meanwhile, *Reuters* reported that FDA staff involved in the government’s response to bird flu had also been fired.
+
+Neither the FDA or CDC had put out statements acknowledging the layoffs at the time of writing. *Just Food* has approached the agencies for comment.",www.just-food.com,2025-04-02,22,FDA layoffs described as “devastating”,article,0.05174559783,36,171,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-2/,false,"The provided content is empty, so it cannot be classified as a news article.",DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-09,15,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104351006,0,120,171.2949309
+https://www.just-food.com/features/why-should-food-companies-consider-becoming-b-corp/,true,Reports on a specific topic (B Corp certification for food companies) with factual information and expert opinions.,Why should food companies consider becoming B Corp?,Some food manufacturers have found themselves drawn to B Corp ideals of sustainable business - and we look at why.,"When encountering the B Corp concept for the first time, it is hard not to be intrigued and then, to vary degrees depending on how instinctively sceptical you are, to find the idea somewhat inspiring.
+
+Very simply, B Corp is a certification companies can qualify for if they meet certain requirements set out by B Lab, the US-based non-profit which created and administers the system, including obtaining a qualifying score in the B Lab impact assessment covering a raft of environmental, social and governance (ESG) criteria.
+
+Having achieved B Corp certification, companies can call themselves B Corps, use the logo of a B in a circle in business and consumer communication, and join the B Corp community. Around 12% of the 2,400 B Corps around the world are food manufacturers, foodservice operators or growers.
+
+## B Corp and food companies
+
+There are a number of underlying reasons why B Corp certification is proving compelling to food companies. First, B Corp has so far been a certification scheme and network for SMEs and, quite simply, the food sector has a lot of SMEs.
+
+In addition, many of the critical sustainability issues on which B Corp companies seek to differentiate themselves are extremely pertinent to food, such as sustainable sourcing and packaging.
+
+“I think there clearly is a good fit [with food companies],” says James Rutter, director of brand and strategy at Cook, the UK-based, B Corp-certified producer and retailer of premium prepared meals. “Within food, you have some really live ethical/sustainability/responsibility issues that, particularly for smaller challenger brands, present opportunities to differentiate themselves.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataFurther underlining the significance of B Corp to the food sector is the support the movement is receiving from a number of its largest players, notably Unilever and Danone. “Examples from B Corps around the world prove that an economic agenda that serves people’s needs while respecting planetary boundaries is compatible, and ultimately even necessary, for financial success,” Unilever CEO Paul Polman tells just-food.
+
+## B Corp and big corps
+
+In Ben & Jerry’s, Unilever owns perhaps the best-known B Corp brand in the world. Over the past eighteen months, Unilever has acquired three more B Corps, including one in the food and beverage sector, UK organic tea supplier Pukka Herbs. “It is a good sign that a growing number of companies like ours are interested in engaging with the B Corp movement,” Polman continues, adding Unilever is “part of the B Corp family” through its subsidiaries.
+
+French giant Danone is another food multinational to have voiced strong support for the B Corp movement. Six of its subsidiaries are now certified B Corps, including Danone Dairy Spain, US baby-food unit Happy Family and Danone Dairy UK, while the company says two others are “close” to achieving B Corp status, including its US subsidiary DanoneWave.
+
+However, Danone has gone further than Unilever, with CEO Emmanuel Faber last year committing to Danone itself becoming a B Corp. “Our ambition to obtain this certification is an expression of our long-time commitment to sustainable business and to Danone’s dual project of economic success and social progress,” a Danone spokesperson says.
+
+Faber has set no timeframe for Danone achieving B Corp status, and for good reason. While the B Corp model works well for SMEs, the size, complexity and legal obligations of publicly-listed corporations make B Corp certification a hugely challenging undertaking for a global multinational.
+
+So far, only a handful of listed companies have achieved B Corp certification. “Our ambition to become a certified B Corp is a first of its kind for such a large multinational company,” the Danone spokesperson continues. “It obviously comes with challenges and complexity.”
+
+B Lab, meanwhile, has recognised adapting its processes to allow publicly-listed and multinational corporations to pursue B Corp status represents an opportunity to scale up the programme and make it more inclusive.
+
+“An increasing number of mission-aligned, multinational and public companies have expressed interest in B Corp certification and in helping to accelerate the movement,” says Alicia Darvall, executive director of global partners at B Lab, adding: “B Lab has been on a mission to chart a clear path to certification for multinational and public companies that is manageable and meaningful, but still maintains the rigour of our standards.”
+
+That B Lab first initiated this process in 2015 and the draft proposals of its multi-stakeholder Multinationals & Public Markets Advisory Council (MPMAC) are only being published this year underlines the challenges faced. The proposals will be made available for public comment and testing before being incorporated into the B Corp certification process.
+
+Other publicly-listed food firms participating in this process are Campbell Soup Co. and Hain Celestial, both of which own B Corps.
+
+Megan Maltenfort, senior corporate social responsibility manager at Campbell, which owns two B Corp subsidiaries, Plum Organics and the fledgling The Soulfull Project, emphasises the positive influence they have on the group as a whole. “Campbell embraces our B Corp businesses, whose culture and values, along with their disruptive and agile nature, influence our whole organisation for the better,” Maltenfort says. “Campbell plans to maintain B Corp status for both these businesses moving forward.”
+
+## What are public benefit corporations?
+
+Maltenfort adds Campbell was committed to preserving Plum Organics’ B Corp status after it acquired the company in 2013, and in order to make that possible assisted the company in becoming a Public Benefit Corporation immediately new legislation was passed making this possible.
+
+Sometimes confused with B Corps, a public benefit corporation (PBC) is a legal form of constitution companies can adopt which balances the interests of shareholders with the benefits a company brings to other stakeholders, such as its employees, suppliers and customers.
+
+It is possible for a company to be a PBC without being a B Corp though incorporating as a PBC is often the first step to becoming a B Corp. As with Plum Organics, reconstituting a company as a PBC is a means by which publicly-listed companies can seek or retain B Corp status for their subsidiaries.
+
+The food sector boasts a further noteworthy example in DanoneWave, the US unit Danone created following its acquisition of US business WhiteWave Foods last year. DanoneWave was incorporated as a PBC in 2017 with the aim of becoming a B Corp.
+
+“Our subsidiary has thus officially been given the legal mandate to serve the interests of not only shareholders, but also society at large through a clearly defined purpose and targeted goals,” a Danone spokesperson says. Having originally said DanoneWave would be B Corp-certified by 2020, Danone now expects this to be achieved this year.
+
+B Lab, the administrator of B Corps, has been an active proponent of company law reform to enable the creation of PBCs. “B Lab has been the creator and driver of benefit corp. legislation in the US, first introducing the model of benefit corporation in 2009,” Darvall explains.
+
+Since 2010, 35 US states have passed benefit corporation legislation, while Italy became first country to pass such legislation in 2015. According to B Lab, more than half a dozen other countries have benefit corporation legislation in various stages of development, including France. There are now some 6,000 public benefit corporations worldwide.
+
+## Benefiting all stakeholders
+
+What the designation of the public benefit corporation and B Corp certification have in common is they recast business priorities to take account of stakeholders in general, rather than holding as pre-eminent the return to shareholders.
+
+Like advocates of higher sustainability standards in other contexts, B Corp champions stress having this broader recognition of the benefits for and impacts on a wider range of stakeholders need not in the end disadvantage shareholders. “What we’re trying to do is elevate the interests of all the other stakeholders to those of the shareholders, and then actually you can see long-term that if all those interests are all taken into account then shareholders do well anyway,” says Katie Hill, executive director of B Lab UK.
+
+## “The idea of just certifying and then leaving ‘as is’ is not really in the spirit of the accreditation”
+
+A further strength B Corp food companies stress is how continuous improvement is built into the programme. “It’s always an ongoing process,” says Ed Smith, co-founder of UK chocolate maker Doisy & Dam. “The idea of just certifying and then leaving ‘as is’ is not really in the spirit of the accreditation. It’s all about constantly improving and making future decisions based off the guidelines the B Corp certification gives you.”
+
+To retain its B Corp status, a company must re-certify every two years and, Hill explains, as the assessment requirements themselves are also reviewed every two years, companies will generally find the assessment “pushes a little harder” each time a company comes back.
+
+## Unique concept
+
+Given it is a non-profit looking to reshape capitalism, B Lab rather amusingly appears to have something that any company – reborn or unreconstructed – would covet. What it offers is perceived by those buying into it as unique and effectively impossible to substitute.
+
+There are other NGOs, such as Conscious Capitalism and One Percent for the Planet, which are also trying to foster a more sustainable approach to business. There is also no shortage of more narrowly defined sustainability certification organisations, particularly in food sector.
+
+However, at present there is no organisation providing the comprehen",www.just-food.com,2025-04-08,16,Why should food companies consider becoming B Corp?,article,0.09559193371,70,170,171.2949309
+https://www.just-food.com/news/orior-board-member-lined-up-to-run-swiss-group/,true,Reports on a specific corporate event (personnel changes and financial results) in a news-style format.,Orior board member lined up to run Swiss group,Orior is to nominate board member Monika Friedli-Walser to chair the food and drinks group and take on “operational responsibility” of the company.,"Orior is to nominate board member Monika Friedli-Walser to chair the Swiss food and drinks group and take on “operational responsibility” of the company.
+
+The Switzerland-listed business today (2 April) announced plans to “reorganise” its board. Chairman Remo Brunschwiler is not standing for re-election due to “personal reasons”, Orior said.
+
+The company’s board of directors will propose at its AGM that board member Monika Friedli-Walser as the new chair.
+
+Meanwhile, acting Orior CEO Filip De Spiegeleire is “stepping down from operational management duties as planned”, the company added.
+
+Orior said Friedli-Walser “in her position as delegate of the board of directors will be responsible for the operational management of the group until further notice”.
+
+The statement added: “In particular, she intends to further strengthen the decentralised management structure.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataOrior’s board said it will recommend De Spiegeleire becomes a director “to ensure that his international experience and know-how continue to enrich the group”.
+
+De Spiegeleire. a member of Orior’s group executive board since 2016, assumed the role of CEO last year after Daniel Lutz stepped down as chief executive after almost a decade at the helm.
+
+The planned changes at the top of Orior announced today were set out alongside the publication of the company’s 2024 results.
+
+In February, Orior said the filing of the numbers would be delayed due to an ongoing review of its operations that had uncovered a “valuation discrepancy” regarding its Albert Spiess meats unit.
+
+Orior said today it had generated net sales of SFr642.1m in 2024, versus SFr643.1m a year earlier.
+
+After adjusting for exchange rates, net sales rose 0.5% on an organic basis.
+
+Orior’s convenience-food business, which accounts for roughly a third of sales, declined year on year.
+
+EBITDA reached SFr22.5m, compared to SFr53.3m in 2023. Orior booked a loss at an EBIT level of SFr31.9m due to factors including the lower EBITDA, an impairment of the Albert Spiess business and high pork prices. The company said last month it would sell some Albert Spiess assets to local animal protein processor Mérat.
+
+Looking ahead, Orior said 2025 would be “a year of transition” with contract losses and the sale of the Albert Spiess assets weighing on revenue.
+
+The company added: “Profitability will remain under pressure in the first half of the year due to the tenders lost in 2024 and high input costs. The newly acquired orders in Switzerland and internationally will gradually contribute to sales and compensate for the lost tenders. The focus in 2025 will be on improving results and free cash flow as well as strengthening our decentralised structure and boosting innovative strength in our core business.”",www.just-food.com,2025-04-02,22,Orior board member lined up to run Swiss group - Just Food,article,0.04746157429,33,167,171.2949309
+https://www.just-food.com/news/plenty-undertakes-restructuring-process/,true,Reports on a specific corporate event (bankruptcy filing) with factual details and quotes.,Plenty Unlimited enters Chapter 11 bankruptcy proceedings,Plenty Unlimited has filed for Chapter 11 bankruptcy protection to keep business afloat as it restructures operations.,"Plenty Unlimited has filed for Chapter 11 bankruptcy protection to keep the US-based vertical-farming business afloat as it restructures operations.
+
+The California-based company filed for bankruptcy in the Southern District of Texas court as it seeks to “restructure its liabilities, streamline operations and focus its go-forward operations”.
+
+In a statement dated 23 March, Plenty said it has also received a “commitment” for debtor-in-possession (DIP) financing of $20.7m.
+
+Founded in 2014 by Dr Nate Storey and former CEO Matt Barnard, Plenty started out producing leafy greens and herbs in a controlled indoor environment and had partnered with long-time investor and fruit grower Driscoll’s.
+
+The business had recently been branching out into strawberries and entered into a joint venture last year in the UAE with Mawarid Holding Investment, a subsidiary of publicly-listed Alpha Dhabi Holding.
+
+Plenty now aims to focus on the “premium” strawberry market, according to the statement, which named Dan Malech as interim CEO.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataArama Kukutai was appointed to head up the business early in 2022 but it is unclear if he has left the company, with no mention of any departure on his LinkedIn page.
+
+*Just Food* has asked Plenty to clarify.
+
+Plenty said in the Chapter 11 statement that it will continue operating its vertical strawberry farm in Richmond, California, and its research and development facility in Laramie, Wyoming.
+
+The board-approved bankruptcy filing follows Plenty’s closure of its leafy greens farm in Compton, California, as announced in a LinkedIn post earlier this year, citing a “strategic shift” to strawberries production.
+
+Malech said Plenty “is not immune from larger market dynamics and the fundraising challenges facing our industry”, adding that “after evaluating all of our strategic alternatives, we have determined that pursuing this restructuring process is in the best interests of all of the company’s stakeholders”.
+
+In 2023, Plenty entered an agreement with real estate investment trust Realty Income for up to $1bn in development funding for the firm’s indoor vertical farms.
+
+US retail giant Walmart joined a $400m Series E investment round in 2022, building on $140m of Series D financing secured in 2020, which at the time took Plenty’s total funding to $500m.
+
+With the venture with Mawarid Holding, Plenty planned to build five vertical farms in the UAE focused on strawberry production over five years.
+
+The total investment for the project was estimated at Dh2.5bn ($680.7m), with the first farm in Abu Dhabi valued at Dh500m.",www.just-food.com,2025-03-27,28,Plenty undertakes restructuring process,article,0.04718051642,32,173,171.2949309
+https://www.just-food.com/events/deepseek-how-its-changing-the-tech-industry-5/,false,The content is missing.,DeepSeek: How it's changing the tech industry,none,none,www.just-food.com,2025-04-13,11,DeepSeek: How it's changing the tech industry - Just Food,article,0.02104334277,0,120,171.2949309
+https://www.just-food.com/news/danone-to-drop-provamel-in-germany/,true,Reports on a specific corporate action (Danone dropping Provamel in Germany) in a news-style format.,Danone to drop Provamel in Germany,French dairy giant Danone is to stop selling its organic alt-milk brand Provamel in Germany from August.,"Danone is to stop selling its organic alt-milk brand Provamel in Germany.
+
+The French group is pulling the brand from shelves in the country from August.
+
+In a brief statement, Danone said it was preparing to launch a range of organic plant-based products under the Alpro brand in Germany.
+
+“We have taken the decision to discontinue Provamel in the German market from August in order to focus on the Alpro brand, which will be launching a new Alpro Bio range in Germany,” Danone told *Just Food*.
+
+The company declined to provide any further details on its decision.
+
+Danone acquired the Alpro and Provamel brands when it snapped up US business WhiteWave Foods in 2016.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataEarlier this month, the Activia maker announced plans to shut a dairy plant in Germany, pointing to production costs and the facility not using its full capacity.
+
+Danone is lining up the closure of the site in Ochsenfurt by the final quarter of next year.
+
+In a statement, Danone explained the decision was necessary as the “only way to remain competitive and successful in the long term in German-speaking countries”. Around 230 jobs will be affected.
+
+The group said production costs at the site were “well above the average of other European Danone plants”. It also cited “years of inefficiency caused by declining capacity utilisation”.
+
+The company said its “remains committed” to Germany as a manufacturing base and plans “significant investments” at its site in Fulda, which is focused on producing specialised products such as baby formula and medical nutrition.
+
+Danone is set to report its first-quarter sales later this week.",www.just-food.com,2025-04-22,2,Danone to drop Provamel in Germany - Just Food,article,0.0432330608,29,172,171.2949309
+https://www.just-food.com/news/uk-food-drink-manufacturer-confidence/,true,Reports on a specific event (UK food and drink manufacturers' confidence) with factual data and news-style reporting,UK food and drink manufacturers’ confidence slides amid inflationary pressures ,Confidence among UK food and drink manufacturers has plunged as businesses grapple with rising costs and regulatory burdens.,"Confidence among UK food and drink manufacturers has plunged as businesses grapple with rising costs and regulation, trade body The Food and Drink Federation has said.
+
+A report issued by the industry association said business confidence in the sector fell to -47% in the final quarter of 2024, a 41-percentage point decline from the previous quarter.
+
+The score was the lowest since the fourth quarter of 2022, with companies citing worsening economic conditions following measures introduced in the 2024 Autumn Budget.
+
+More than half (57%) of businesses reported deteriorating conditions, while a third saw no improvement, the FDF said.
+
+Driven by rising energy, labour, and commodity costs, the “inflationary pressures are gathering pace”, the survey revealed.
+
+Balwinder Dhoot, the FDF’s director of industry growth and sustainability, said “doing business in the UK is becoming increasingly expensive”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe FDF report said upcoming regulatory changes are expected to add further financial strain, including increases to Employer National Insurance Contributions, the minimum wage, and compliance with new laws on employment and packaging.
+
+After 16 months of disinflation, annual food and non-alcoholic drink inflation began rising again in September, reaching 3.3% in January, up from 2% in December.
+
+While prices fell the “fastest” for pasta and couscous (-5.9%) and jams and marmalade (-3.2%), the “highest” increases were recorded for edible offal (20.2%), butter (18.3%), and olive oil (16.6%), the FDF said.
+
+More than half (54%) of food and drink manufacturers see UK taxation as the biggest constraint on investment, while 52% cite upcoming regulations as a major barrier.
+
+For 74% of manufacturers, growing UK market sales remains a top priority, the FDF said.
+
+Restructuring operations to maintain competitiveness is the second priority for 45% of respondents.
+
+The FDF report said “streamlining operations is vital to remain competitive”.
+
+Labour shortages showed signs of improvement in the fourth quarter, with vacancy rates falling to 3.6%, down from 5.1% in the third quarter of 2024.",www.just-food.com,2025-03-27,28,UK food and drink manufacturers’ confidence slides,article,0.06315478908,27,155,171.2949309
+https://www.just-food.com/news/china-slaps-tariffs-on-canada/,true,Reports on a specific real-world event (tariffs imposed by China) with news-style reporting,China slaps tariffs on Canada agri-food imports ,China has announced additional tariffs on Canadian agricultural and food products following an anti-discrimination probe.  ,"China has announced additional tariffs on Canadian agricultural and food products following an anti-discrimination probe.
+
+Starting 20 March, imported canola oil, oil cakes and peas from Canada will face a 100% tariff, while aquatic products and pork will incur a 25% tariff, according to China’s government-backed news agency *Xinhua*.
+
+This move follows China’s investigation into Canada’s trade practices.
+
+The probe revealed that Canada’s restrictive measures on certain Chinese products disrupt normal trade and harm Chinese enterprises’ legitimate rights.
+
+In a joint statement, Canadian ministers Mary Ng, Lawrence MacAulay and Diane Lebouthillier said the tariffs are “unjustified” and “Canada does not accept the premise of China’s investigation, nor its findings”.
+
+In August, Canada imposed similar tariffs on electric vehicles, steel, and aluminium products from China, prompting the latter to launch the investigation in September.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataChina expressed dissatisfaction with Canada’s actions, saying they disregard facts and World Trade Organization rules, harm bilateral economic ties, and represent protectionism.
+
+Canada’s canola output covers more than 21 million acres and generated C$13.6bn ($9.45bn) in farm cash receipts in 2023.
+
+In 2024, Canadian exports of canola meal to China reached C$920.9m, while canola oil exports were approximately C$21m. Pea exports to China amounted to C$303.6m.
+
+Canada’s exports of fish and seafood products to China last year amounted to C$1.3bn and pork products worth C$468.6m were exported.
+
+The Canadian ministers said “Canada has demonstrated a commitment to ensuring a level playing field for Canadian businesses and support for fair, rules-based trade. This includes addressing China’s non-market policies and practices that artificially lower production costs and distort markets.
+
+“Canada remains open to engaging in constructive dialogue with Chinese officials to address our respective trade concerns.”.
+
+Last week, China also announced additional tariffs on US imports after tariffs imposed by the US President Donald Trump came into effect.
+
+China’s Ministry of Finance said that tariffs of 15% and 10% would be applied to selected US goods.
+
+China’s tariffs on the US goods are set to come into effect from today.",www.just-food.com,2025-04-09,15,China slaps tariffs on Canada agri-food imports ,article,0.04657059446,32,170,171.2949309
+https://www.just-food.com/news/canada-mexico-tariffs-to-go-ahead-says-trump-additional-10-slapped-on-china/,true,Reports on a specific real-world event (tariff implementation) with news-style reporting,"Canada, Mexico tariffs to go ahead, says Trump, additional 10% slapped on China","US President Donald Trump has confirmed tariffs on Canada and Mexico will begin next week, as well as an additional 10% charge for China.","US President Donald Trump has confirmed tariffs on Canada and Mexico will come into force next week, as well as an additional 10% charge for China.
+
+In a statement on Truth Social today (27 February), the President said that tariffs on Canadian and Mexican imports would go ahead as planned from 4 March.
+
+Trump had initially set out to impose 25% tariffs on imports from the two neighbouring countries at the start of this month.
+
+Days before the expected implementation date, however, he paused the tariffs plan for both Canadian and Mexican goods after talks with both the country’s leaders.
+
+In his Truth Social post today, Trump claimed drugs “made in, and supplied by, China”, were “pouring into” the US from Canada and Mexico “at very high and unacceptable levels”, and that tariffs would be implemented “until it stops, or is seriously limited”.
+
+China, which is already facing a 10% levy, will also now see an additional 10% tariff slapped on from 4 March, Trump said.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataHe also said the “reciprocal tariff date” of 2 April for the US’ major trading partners “will remain in full force and effect”.
+
+According to the *BBC*, Trump told reporters on Wednesday (26 February) that tariffs on the EU would also be revealed “very soon”, and that these would sit around “25% generally speaking and that will be on cars and other things”.
+
+Earlier this month, in a statement on the US’s reciprocal tariff policy, the European Commission said it would “react firmly and immediately against unjustified barriers to free and fair trade, including when tariffs are used to challenge legal and non-discriminatory policies”.
+
+Both Canada and Mexico have said in the past that they would introduce retaliatory tariffs on US imports.
+
+An official statement from the Government of Canada yesterday (26 February) confirmed Prime Minister Justin Trudeau had discussed Canada-US relations and the country’s “fight against fentanyl” with Canada’s provincial premiers, as well as the “ongoing threat of unjustified tariffs”.
+
+Neither Sheinbaum nor Trudeau had issued a statement on Trump’s decision today at the time of writing.
+
+However, the Canadian government’s Wednesday statement said Trudeau “reiterated that Canada stands ready to respond if needed”.
+
+Posting on X earlier today, Canadian food professor and researcher at Dalhousie University Dr. Sylvain Charlebois restated his opinion he first shared in January, that “tariffs on food and agricultural commodities will never happen”.
+
+In a separate episode of Charlebois’s Food Professor Podcast, he also said: “I think the chaos is acceptable right now but for how long? And I think I’m starting to hear from the business community that tolerance is coming to an end”.",www.just-food.com,2025-04-09,15,"Canada, Mexico tariffs to go ahead, says Trump",article,0.04841343732,32,175,171.2949309
+https://www.just-food.com/news/orkla-sells-stake-in-functional-chewing-gum-business-eace-gum/,true,Reports on a specific corporate action (Orkla selling its stake in Eace Gum) with news-style reporting,Orkla sells stake in functional chewing gum business Eace Gum,Nordic group Orkla has sold its 49% stake in the functional chewing gum start-up Eace Gum based in Denmark.,"Nordic group Orkla has sold its 49% stake in the functional chewing gum start-up Eace Gum based in Denmark.
+
+Orkla first invested in Eace Gum in 2021 with a 30% interest and after raising the holding to 49% is disposing of the asset for an undisclosed sum. The move is part of the company’s “strategy to reduce complexity in its product portfolio”, a spokesperson for the business confirmed with *Just Food*.
+
+Norway-headquartered Orkla is a diverse group, with operations and separate business units for food in Europe, confectionery and snacks, and ingredients.
+
+It also operates divisions for pizza sold via foodservice outlets, a segment for its business in India, along with units for health and sports nutrition, home and personal care, among others.
+
+Housed within Orkla Care in Denmark, Eace Gum was set up in 2019 by Asbjørn Dencker and Ziggi Harttung in Vallensbæk, a suburb of the capital Copenhagen.
+
+The founders will remain with the business after the disposal, the Orkla spokesperson said, adding Eace Gum has been backed by new investors.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“We have made a strategic decision to simplify our product portfolio. The sale of our stake in Eace Gum is a natural step in that direction,” Tina Møller, the category and marketing director at Orkla Care Denmark, was quoted as saying by the local *FødevareWatch* publication in comments confirmed to *Just Food*.
+
+Eace Gum produces a range of flavoured gums fortified with individual vitamins, such as energy boost, vitamin boost and immunity boost.
+
+Energy boost contains caffeine and vitamins B6 and B12, while the vitamin boost product is fortified with ten vitamins, including C, D and B12. Immunity boost adds vitamin C and zinc.
+
+CEO Dencker confirmed with *Just Food* that Eace Gum supplies all the major retail chains in Denmark. The company also exports to the rest of the Nordic region, as well as markets in the Middle East and Germany, he said, adding plans are in place to enter the UK.
+
+The co-founder was reserved in supplying further details on the UK launch but said the business is “strengthening our efforts across European markets to accelerate growth and solidify our presence”.
+
+Dencker declined to identify the new investor because the investment round is still open. However, he said Eace Gum has “secured a substantial capital injection”, adding that the business is in “discussions with strategic investors”.
+
+The two co-founders will remain majority owners, Dencker said, but would also not reveal the financial terms of the Orkla stake sale.",www.just-food.com,2025-04-04,20,Orkla sells stake in functional chewing gum business Eace Gum,article,0.04755739686,26,155,171.2949309
+https://www.just-food.com/news/italys-eurovo-takes-over-spanish-egg-business-granja-pinilla/,true,Reports on a specific corporate action (acquisition) in a news-style format.,Italy's Eurovo takes over Spanish egg business Granja Pinilla,"Italian egg producer Eurovo has taken over Spain's Granja Pinilla, a company with one million hens to its name","Italian family-owned egg producer Eurovo has taken over the Spanish egg business Granja Pinilla in its entirety.
+
+Granja Pinilla, founded in 1957, has three production and classification centres in Megeces, Olmedo y Alcazarén, all in Valladolid Province. In Megeces, it also produces chicken feed.
+
+The group has more than one million hens, employs 80 people and turns over more than €40mn ($43.7m), according to local business news site* Revista Info Retail*.
+
+It counts domestic supermarket chain Mercadona among its clients and also produces eggs for export.
+
+The deal was confirmed to *Just Food* by Granja Pinilla.
+
+In a statement carried by *Revista Info Retail, *Eurovo CEO Ciro Lionello said Spain is an attractive market for investment. “The entry of Granja Pinilla into our group represents an important strategic step. Spain is a rapidly growing market and being able to count on a solid company, with a long family tradition and a reputation based on quality, reliability and attention to animal welfare makes us proud,” he said.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn the same statement, Granja Pinilla said “Granja Pinilla will continue to grow within the Eurovo Group, thanks to sharing the same corporate and family values and the same strategic vision. We are proud to have reached this important agreement for the company and its employees,” Granja Pinilla said.
+
+The purchase of Granja Pinilla comes in the same week as Eurovo’s deal to buy a majority stake in UK egg whites business Two Chicks.
+
+Founded in 2007 by Anna Richey and Alla Ouvarova, Two Chicks claims to be the “first” to launch liquid egg white in UK supermarkets, and has doubled its turnover over the past two years.
+
+Eurovo posted annual revenues of around €1.25bn ($1.38bn) in 2024 and supplies approximately 5,000 customers across more than 40 countries.
+
+The company’s portfolio includes consumer brands Le Naturelle, Maia and Novissime. B2B brands include Eurovo Service, Élite and Bakery Innovation, Liot, and Maia Professional.
+
+Based in Imola, the company operates 28 sites across Europe, comprising farms, feed production units, and processing hubs. These facilities span markets including France, Spain and Poland.",www.just-food.com,2025-04-08,16,Italy's Eurovo takes over Spanish egg business Granja Pinilla - Just Food,article,0.04541379875,29,165,171.2949309
+https://www.just-food.com/news/haldirams-more-investors-equity-round/,true,Reports on a specific corporate action (Haldirams attracting investors) with news-style reporting,Haldirams confirms arrival of more investors in equity round,"Haldiram Snacks Food has attracted two more investors, International Holding Company (IHC) and Alpha Wave Global, to its “ongoing” equity round.","India-based Haldiram Snacks Food has attracted two more investors, International Holding Company (IHC) and Alpha Wave Global, to its “ongoing” equity round.
+
+The statement issued by PwC, which was an advisor on the deals, comes on the heels of the company – also known as Haldirams – agreeing to sell a stake in the business to Singapore’s state-owned investment fund Temasek.
+
+In a statement, PwC said: “This strategic move further strengthens Haldirams’ financial position as it accelerates its global expansion plans, particularly in the US and Middle East.
+
+“This partnership marks a significant step in Haldirams commitment to becoming a globally recognised brand known for its premium and authentic offerings.”
+
+The terms of Temasek’s investment were not announced and the details of the investment from IHC and Alpha Wave Global were also not disclosed.
+
+Indian business daily *Financial Express* had said Temasek is acquiring a stake of around 10% in Haldirams for approximately Rs86bn ($1.01bn). A Temasek spokesperson declined to comment on whether those figures were correct when approached by *Just Food*.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe PwC statement on the investment from IHC and Alpha Wave Global said Haldirams is aiming to “leverage the vast expertise and networks of these investors to broaden its footprint in key international markets such as the US and Middle East, while strengthening its footprint and presence further in India”.
+
+It added: “These markets which demonstrate growing demand for Indian cuisine and snacks, will be the primary focus areas in the company’s global expansion strategy.”
+
+Alpha Wave co-founder Navroz Udwadia said: “Our investment in Haldirams fits well with our core strategy of identifying and backing dominant businesses with real competitive moats capable of compounding at robust rates of return.”
+
+In 2023, the Competition Commission of India backed a move by the Agarwal family, promoters of the Haldiram Group, to demerge and combine the FMCG businesses housed in two separate companies into Haldiram Snacks Food, the entity in which Temasek is investing.
+
+Under the transaction, the FMCG businesses undertaken by Haldiram Snacks Private Limited and by Haldiram Foods International Private Limited are being placed in Haldiram Snacks Food.
+
+The terms of the demerger meant Haldiram Snacks Private Limited would own 56% of Haldiram Snacks Food and Haldiram Foods International Private Limited the other 44%.",www.just-food.com,2025-04-02,22,Haldiram confirms arrival of more investors in equity round,article,0.04653100315,29,170,171.2949309
+https://www.just-food.com/news/whitworths-to-buy-ktc-edibles-oils-and-fats-maker/,true,Reports on a specific corporate action (acquisition) with news-style reporting,UK flour supplier Whitworths to buy edible-oils group KTC Edibles,UK flour miller Whitworths has agreed a deal to buy local edible oils and fats supplier KTC Edibles Group from PE firm Endless.,"UK flour miller Whitworths has agreed a deal to buy local edible oils and fats supplier KTC Edibles Group.
+
+The deal, struck for an undisclosed sum, is subject to the approval of the Irish competition authorities, a statement issued by KTC owner, the private-equity firm Endless, read.
+
+KTC is a vertically-integrated edible oils and fats business supplying more than 370,000 tonnes of oils and fats across all major food channels in the UK.
+
+According to Endless, KTC generates sales of more than £500m ($645.9m) and employs 450 people in five manufacturing and distribution sites in the UK and Ireland. Endless snapped up KTC in 2022.
+
+In the statement, Whitworths director Michael George said: “We have been impressed by the progress of the business over recent years and look forward to working with [KTC CEO] Paresh Mehta and his talented management team to continue to progress and grow the business. The transaction is a great fit strategically and will deliver significant further growth potential for all stakeholders.”
+
+Mehta said the sale to Whitworths was “the next exciting evolution in KTC history” and added: “Their shared knowledge of developing a market-leading enterprise for all stakeholders will be hugely beneficial for KTC. It is also an exciting development for our customers, given the product offering of the combined business.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWhitworths, founded in 1886, has ten flour mills “supplies almost exclusively into food manufacturing”, the statement read.
+
+According to accounts lodged with Companies House, the UK business register, Whitworths Holdings generated turnover of £641.8m in the year to 29 March 2024, compared to £702.3m in the previous 12 months. Profit for the financial period stood at £20.6m, versus £11.9m a year earlier.
+
+Mehta also thanked Endless “for the support they have given the business over the last three years”.
+
+He added: “Our partnership has shown what can be achieved with the right backer and when all key stakeholders are strategically aligned.”
+
+Endless said that, working alongside KTC’s management, the company’s turnover has grown by over £150m and profitability more than doubled since it acquired the business three years ago.
+
+It pointed to the appointment of executives to support Mehta, capital investment in manufacturing and the acquisitions of Scottish margarine supplier Cardowan and Irish edible-oils distributor Trilby.
+
+Aidan Robson, managing partner at Endless, said: “The combination of both businesses will create a strong platform supplying two important ingredients to the UK food sector.”
+
+Last month, Endless sold UK meat processor Karnova Food Group to US-based meat major OSI Group.",www.just-food.com,2025-04-01,23,UK flour supplier Whitworths to buy edible-oils group KTC Edibles,article,0.04678513177,31,165,171.2949309
+https://www.just-food.com/events/ihtf-2025-sustainable-tourism/,false,"The content is missing, so it cannot be classified as a news article.",IHTF 2025: Sustainable tourism,none,none,www.just-food.com,2025-04-09,15,IHTF 2025: Sustainable tourism - Just Food,article,0.02098214286,0,120,171.2949309
+https://www.just-food.com/news/st-cousair-us-jams-business/,true,Reports on a specific corporate action (acquisition) in a news-style format,Japanese group St Cousair to acquire US jams business ,Japanese food group St Cousair is set to buy the jam business of US-based Kelly’s Jelly.,"Japanese food group St Cousair is set to buy the jam business of US-based Kelly’s Jelly.
+
+The financial terms of the transaction were not disclosed.
+
+In a statement, St Cousair said the acquisition of the Oregon-based entity was being conducted through its US subsidiary, St Cousair Inc. (SCI), which is located in the same state.
+
+St Cousair said SCI has “positioned sales in the rapidly growing global market as a strategic priority”. The US, it added, with its “significant specialty food market” is a “key focus”.
+
+Kelly’s Jelly produces and sells pepper jelly and fruit spreads in the north-western US.
+
+The Japanese group has a factory in Oregon. Products manufactured there and imported from Japan are marketed under the Kuze Fuku & Sons brand.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataLaunched in 2017 after St. Cousair set up the US subisidiary, Kuze Fuku & Sons produces apple cider vinegar drinks, smoothies, jams and sauces.
+
+The Japanese company added: “SCI aims to enhance its production capacity and sales power through cross-selling opportunities with existing brands, thereby accelerating corporate value enhancement.”
+
+In the most recent fiscal year ending December 2024, the division being acquired reported sales of Y106.21m ($723,000).
+
+The acquisition is projected to have a “minor” effect on performance for the current fiscal year, St Cousair said, adding it is expected to support the “improvement of our performance in the medium to long term”.
+
+The latest deal follows SCI’s acquisition of Portlandia Foods in 2023, a consumer grocery brand known for organic ketchup and other condiments. A year later, the company bought Bonnie’s Enterprises, which specialises in cheese-paired fruit jams.
+
+“These acquisitions have accelerated [SCI’s] growth,” St Cousair said.",www.just-food.com,2025-04-16,8,Japanese group St Cousair to buy US jams business ,article,0.04355286876,29,162,171.2949309
+https://www.just-food.com/features/entering-a-new-era-us-food-manufacturers-and-president-trump/,true,Reports on specific events related to the US food industry and the incoming Trump administration.,Entering a new era: US food manufacturers and President Trump,The Biden Administration has taken a tough line with the US food industry on practices that need to be outlawed or areas to be improved.,"The outgoing Biden Administration has taken a tough line with the US food industry when it has identified practices that need to be outlawed or areas that can be improved.
+
+It’s interesting that as its time in power came to an end – Donald Trump becomes president today (20 January) – tighter controls to outlaw child labour have been signed off with a number of large meatpackers and a stricter regime has been announced to ensure 2022’s infant-formula shortage doesn’t happen again.
+
+Last week, Brazilian meat major JBS’s US arm signed an agreement with the American government to address child labour issues.
+
+JBS will provide $4m to assist individuals and communities “affected by unlawful child labour practices nationwide”, the US Department of Labor (DoL) said.
+
+The US meatpacking industry has been blighted by allegations that underage employees are working in its plants.
+
+The new agreement commits JBS – the world’s largest beef and pork processor – to hold key elements of its supply chain, third-party contractors and service providers accountable for illegal child labour. It will also create a targeted advertising campaign to raise awareness about unlawful child labour practices.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataA similar deal with another large meatpacker, Perdue Farms, has also just been announced.
+
+Meanwhile, the US Food and Drug Administration (FDA) unveiled plans to “enhance” oversight of infant-formula production as part of its strategy to ensure a “robust and nimble” US infant-formula supply chain.
+
+This initiative is a continuation of efforts following a February 2022 product recall and subsequent shortage.
+
+The suspected presence of the potentially deadly bacteria Cronobacter sakazaaki at a major infant-formula supplier’s factory prompted its closure for several months and a mass product recall.
+
+The FDA also revealed plans to ban the use of the so-called Red 3 food colouring additive in food, supplements and ingestible drugs and to mandate front-of-pack nutrition labels for most packaged foods.
+
+It is tempting to think – given the timing of these announcements – that this was the Biden Administration trying to put the US food industry’s house in order before it packed its bags and left office.
+
+This was a regime, remember, that has attempted to protect consumers from the worst excesses of corporate behaviour.
+
+In August, Vice-President Kamala Harris pledged to ban what the presidential candidate called “price gouging” in food.
+
+Harris proposed introducing a law to prohibit the practice, characterised as purportedly artificially raising prices to levels deemed unfair or unwarranted.
+
+Unfortunately for her, the presidential election result meant her plans will remain on the drawing board.
+
+Unless, that is, they are taken up by the new president.
+
+It will be fascinating to see what line President Trump will take on matters such as this. On the one hand he is a *laissez-faire* politician believing that businesses should be unshackled from overburdensome regulations and red tape to allow them to grow and help the economy flourish.
+
+But on the other, he is the self-appointed champion of the people and, as such, would presumably want to protect them from higher prices.
+
+His stated intent to introduce higher tariffs on imports, as part of his ‘America first’ mantra, is intended to aid and promote domestic manufacturing and protect jobs at home. Some commentators believe such a policy would be bad for the US economy and actually push food prices up. We shall see.
+
+The point surely is that it is impossible to allow corporate excess in the name of growth at the same time as protecting consumers and keeping prices down and wages up.
+
+Another matter which has consumed food businesses in recent years is sustainability. Most large manufacturers have got net-zero carbon emission goals.
+
+Trump is a known climate change-sceptic so will food manufacturers take their lead from him over the next four years or continue to pursue a sustainability agenda?
+
+It’s all supposition at this stage, of course, and we haven’t got long before we find out what the new administration will do.
+
+President Trump himself has suggested he will hit the ground running with a swathe of executive orders from day one.
+
+What seems certain for the food industry is that for the next four years they are likely to be operating in a very different environment to what went before.
+
+It should be quite a ride.",www.just-food.com,2025-04-09,15,Entering a new era: US food manufacturers and President Trump,article,0.05252509829,43,177,171.2949309
+https://www.just-food.com/news/mhp-backed-poultry-group-uvesa-invests-in-production/,true,Reports on a specific real-world event (Uvesa's investment) with news-style reporting,MHP-backed poultry group Uvesa invests in production,"Spanish poultry group Uvesa, majority owned by Ukraine's MHP, is expanding with a new site in the north of the country.","Spanish poultry group Uvesa, majority owned by Ukraine’s MHP, is expanding with a new site in the north of the country.
+
+Uvesa has purchased an egg hatchery in the town of Alfaro, providing the company with a direct presence in the La Rioja region of Spain for the first time.
+
+The facility produces eggs for human consumption but Uvesa said in a statement that it will “transform its activity to focus on the production of chicken meat”.
+
+Uvesa said it acquired the site from HG&P-Layers Ibérica for an undisclosed sum.
+
+“The hatchery currently has a capacity of 230,000 eggs per week, which translates into the production of approximately 200,000 chicks per week,” the company said.
+
+“Fully equipped and ready to operate, this facility will enable the company to respond more efficiently to growing market demand.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData*Just Food* has asked Uvesa to confirm the nature of the new operation in Alfaro in terms of its meat processing objectives and whether egg production will be ceased or continued at the plant.
+
+On 25 March, Uvesa said agri-food business MHP had taken its share in the business to 50.54% under the same terms as those signed off earlier in March.
+
+Under the initial deal, the two companies signed a share purchase agreement (SPA) by which MHP acquired around a 41% holding at €225 ($255.20 today) per share, “with an additional contingent consideration of up to €21.43 per share, subject to certain post-closing conditions”.
+
+MHP had been vying with Grupo Fuertes, a poultry peer of Uvesa in Spain, to buy into the business. The agreement inked on 21 March permitted other Uvesa shareholders to join the SPA within one month.
+
+Uvesa said in a separate statement updating on the additional transaction: “As a result of this stake increase, MHP is now in a position to gain control of Uvesa upon closing of the transaction, subject to the relevant regulatory approvals, including competition approvals and foreign subsidy approval from the European Commission.”
+
+Present in both retail and foodservice, Uvesa supplies fresh and frozen chicken, along with cured and marinated products, and charcuterie.
+
+The company operates four poultry processing plants in Cuéllar, Málaga, Tudela and Rafelbuñol, according to its website.
+
+Uvesa also has hatcheries in Tudela, Burgos and Puerto Génil.
+
+Alongside the purchase of the Alfaro site, Uvesa said it plans to buy two breeder farms in the same town this year.
+
+“These additions will enable the production capacity of hatching eggs to be increased,” Uvesa said, adding: “The group’s management believes that this investment reflects its firm commitment to the development of the poultry sector, the strengthening of the local industrial fabric and the promotion of sustainable, quality production.”",www.just-food.com,2025-04-15,9,MHP-backed poultry group Uvesa invests in production,article,0.04843250975,29,157,171.2949309
+https://www.just-food.com/news/craftmark-bakery-getting-new-owner/,true,Reports on a specific real-world event (acquisition of a company) with news-style reporting,Bakery products supplier CraftMark Bakery to get new owner ,CraftMark Bakery is set for a change in ownership as One Equity Partners (OEP) has agreed to acquire the company from CIC Partners.  ,"CraftMark Bakery, a US-based supplier of bakery products, is set for a change in ownership as One Equity Partners (OEP) has agreed to acquire the company from CIC Partners.
+
+Financial terms of the transaction have not been made public.
+
+Founded in Indianapolis in 2013, CraftMark Bakery caters to the quick-service restaurant (QSR) channel, CIC Partners said in a statement.
+
+The company is a wholesale producer of various bakery products, including bread dough, cookie dough and muffins.
+
+It serves in-store bakeries, foodservice providers and convenience stores while also offering contract manufacturing services.
+
+OEP partner Joseph Huffsmith said the investment in CraftMark “presents an opportunity to participate in the attractive foodservice and in-store bakery segments each with considerable growth potential”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe investor has a history in the bakery sector, having sold East Balt Bakeries, now known as Bimbo QSR, to Mexican bakery giant Grupo Bimbo for $650m in 2017.
+
+CraftMark Bakery CEO Kurt Seagrist said that OEP has “proven expertise” in the expanding specialty baked goods market, making it an “ideal partner” as the baker seeks to “expand through organic growth and acquisitions”.
+
+CraftMark operates seven production lines with a total capacity exceeding 250,000t and has a workforce of more than 400.
+
+In 2015, CraftMark completed the construction of a 225,000ft2 facility with three automated production lines, primarily serving fast food major Subway.
+
+A fourth production line was added in 2016.
+
+By 2018, the company had expanded its facility by approximately 120,000 ft2, adding three more automated production lines to meet increasing customer demand.
+
+OEP vice president Haley Citrome said: “We look forward to working with the company’s management team to support and grow its blue-chip customer base and expand service offerings through strategic M&A and continued investment into the base operations.”
+
+The transaction is expected to be completed in the second quarter of 2025, pending customary closing conditions.",www.just-food.com,2025-03-26,29,Bakery products supplier CraftMark Bakery to get new owner ,article,0.04579880824,27,154,171.2949309
+https://www.just-food.com/news/croatias-badel-1862-buys-wine-and-food-arms-from-fortenova/,true,Reports on a specific corporate action (acquisition) in a news-style format,"Croatia’s Badel 1862 buys Agrolaguna, Vinarija Novigrad from Fortenova",Croatia's Badel 1862 has acquired Agrolaguna and local winery Vinarija Novigrad from food producer Fortenova Group.,"Croatian alcoholic drinks group Badel 1862 has struck a deal to acquire local wine, cheese and olive oil maker Agrolaguna and winery Vinarija Novigrad from Fortenova Group.
+
+The financial details of the transaction were undisclosed.
+
+In a joint statement, Badel 1862 said the deal would “strengthen its leadership position in the production of quality and premium wines on the Croatian market”.
+
+Darko Knez, president of the management board of Badel 1862, added: “Badel 1862 is the leading Croatian company in the production of spirits and wines, that’s why the acquisition of Agrolaguna is a logical step in materialising our development plans and a strong incentive for the additional strengthening of the domestic production.
+
+“Having recognised the valuable achievements of Agrolaguna in the past, the high quality of its products as well as the knowledge and commitment of its employees, we believe that together we can open up a new chapter in the development of both companies.”
+
+Badel 1862 already owns vineyards and wine brands in the Dalmatia region of the country and in continental Croatia.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataThe statement said the deal makes Badel 1862 the only company in Croatia “with a portfolio covering all the key wine regions”.
+
+Following the deal, Badel 1862 will be the “largest producer of wine grape varieties” in Croatia, with 800 hectares of vineyards, the statement read. The transaction will increase its wine production volumes from 2.5m to 6.5m litres.
+
+Fortenova said the sale was part of its strategy to focus on retail and food processing. The company offloaded its agricultural division to Croatia food and drinks group Podravka last July.
+
+Fortenova said Agrolaguna accounts for less than 1% of the company’s operating profits.
+
+Fabris Peruško, the CEO of Fortenova, said: “Badel 1862 is a partner that, given their experience in the industry, can secure the further development of Agrolaguna, the strengthening of its market positions and values and the preservation of jobs.
+
+“Agrolaguna comes with a strong portfolio of brands that preserve the Istrian heritage and traditions, and their global quality has been acknowledged by numerous international and local awards. We believe that this transaction will provide for the development of new products that will additionally promote Croatian brands on the global scene.”",www.just-food.com,2025-04-02,22,"Croatia’s Badel 1862 buys wine, food companies from Fortenova",article,0.04689712008,25,157,171.2949309
+https://www.just-food.com/events/policy-shocks-how-far-can-trump-go/,false,The content is missing.,Policy shocks: How far can Trump go?,none,none,www.just-food.com,2025-04-09,15,Policy shocks: How far can Trump go? - Just Food,article,0.02101205126,0,120,171.2949309
+https://www.just-food.com/news/bunge-to-sell-european-margarines-and-spreads-business-to-vandemoortele/,true,Reports on a specific corporate action (Bunge selling its business) with news-style reporting,Bunge to sell European margarines and spreads business to Vandemoortele,US agri-food giant Bunge is selling its European margarine and spreads business to Belgian food group Vandemoortele for an undisclosed sum.,"US agri-food giant Bunge is selling its European margarine and spreads business to Belgian food group Vandemoortele for an undisclosed sum.
+
+Vandemoortele, a family-owned business with a strong presence in margarines and plant-based oils & fats, will acquire Bunge’s margarines and spreads business in Germany, Finland, Poland and Hungary, along with its associated manufacturing sites, 800 employees and a portfolio of 20 consumer brands.
+
+The Belgian company, which dates back to 1899, said the deal “further reinforces the commitment of its plant-based food solutions business line to support the European food sector transition to more sustainable and tasty plant-based foods”.
+
+Commenting on the deal, Pierre Mauger, St Louis-headquartered Bunge’s chief transformation officer and acting president, food solutions, suggested the assets sold were no longer core to its strategy.
+
+He said: “Bunge’s focus going forward is on global leadership in our integrated value chains in oil seeds and grains, and in our connected oils, emulsifiers and proteins B2B ingredients businesses. We are pleased that the margarines and spreads business will be able to further develop under new ownership.”
+
+Bunge’s margarines & spreads activities in Europe represent a turnover of more than €450m ($486.9m).
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn a statement announcing the deal, Yvon Guerin, CEO of Vandemoortele, said: “This acquisition offers an interesting geographic complementarity. We already serve a strong customer base in western and southern Europe with high-quality and innovative plant-based products. Now, we can expand our presence in central eastern Europe and Scandinavia, too.”
+
+Like Vandemoortele, Bunge’s European margarines & spreads business distributes its products across retail and B2B channels.
+
+*Just Food* has asked Vandemoortele for further details of the assets and brands it is purchasing.
+
+“We aspire to be a front-runner in the plant-based food transition,” Vandemoortele chairman Jean Vandemoortele added.
+
+In 2009, the company sold the Alpro plant-based business to US dairy group Dean Foods. Alpro is now owned by Danone, which bought the brand in 2017.
+
+In its 2023 annual report, Bunge said its margarine brand names included Smakowita, Evesol and Eleplant.
+
+The transaction is subject to merger control and is expected to close in the course of 2026.",www.just-food.com,2025-03-26,29,"Bunge to sell Europe margarines, spreads assets to Vandemoortele",article,0.04675935249,26,156,171.2949309
+https://www.just-food.com/contractors/data/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/pressreleases/inline-beverage-analysers/,true,"This is a press release announcing the launch of new products by Anton Paar, a specific event.",Anton Paar Welcomes New Instruments to its Inline Beverage Analyser Portfolio,"Anton Paar has launched its next-generation inline beverage analysers, Cobrix 5501, Cobrix 5601, Cobrix 7501, and Cobrix 7601. Features such…","Anton Paar has launched its next-generation inline beverage analysers, Cobrix 5501, Cobrix 5601, Cobrix 7501, and Cobrix 7601. Features such as ‘Measurement Check’ and Cobrix’s advanced diet measurement bring a new level of quality control to the beverage industry.
+
+Designed for comprehensive real-time monitoring of critical parameters in soft drink production, these models offer precise tracking of °Brix, % Diet, carbon dioxide (CO₂) levels, and total acidity (TA), ensuring optimal taste and quality consistency.
+
+## Key features:
+
+**Density and sound velocity sensors**: Equipped with either a p/T CO₂ measurement or an optical CO₂ measurement.**Maintenance-free**: Cobrix 5601 and 7601 have no service requirements**Versatile installation**: Suitable for inline and bypass installation options.**Patented CO₂ technology**: Ensures accurate CO₂ measurements and eliminates incorrect readings.**Hygienic applications**: Ideal for maintaining sanitation standards.**Digital signal processing**: Enhances measurement accuracy and reliability.
+
+Pre-calibrated at the factory, Cobrix inline beverage analysers simplify the setup process, eliminating the need for time-consuming, product-specific adjustments on-site. The addition of TA measurement offers a more comprehensive analysis, aiding producers in maintaining optimal taste and quality consistency.
+
+The advanced diet measurement feature, available for Cobrix 7501 and 7601, employs dual measurements for up to ten times faster response times, improved accuracy and stability, reducing calibration needs, and increasing efficiency in quality management programmes. By comparing component ratios to ionic fingerprints, measurement check ensures product composition accuracy and identify any discrepancies, such as sugar carry-over, missing ingredients, or sensor malfunctions.
+
+Anton Paar’s Cobrix inline beverage analysers deliver the highest accuracy and repeatability for measuring key parameters like % Diet, CO₂, °Brix, sugar inversion, TA, alcohol concentration, colour, and oxygen content. These analysers help safeguard product quality through application-specific detection of production anomalies, preventing unnecessary raw material use and ensuring in-spec production.
+
+Designed for flexible production needs, the Cobrix analysers can be installed inline or in a bypass version. The evaluation unit can be positioned up to 250m from the sensor, providing easy access to production data. It features a standard Ethernet connection to Anton Paar’s Davis 5 software for visualising statistical production data and trends across the plant, and can also be integrated with laboratory equipment if needed. The system offers various communication options, including analogue outputs, digital I/Os, and fieldbuses.
+
+With high-grade housing materials and an IP65 or higher rating for sensors and the evaluation unit, these analysers are built to withstand rigorous cleaning processes, including chemical foaming and pressurised water cleaning.
+
+To learn more about the inline beverage analysers, visit our website or contact us via email: info.uk@anton-paar.com for the UK and info.ie@anton-paar.com for Ireland.",www.just-food.com,2025-04-03,21,Anton Paar Welcomes New Instruments to its Inline Beverage Analyser Portfolio - Just Food,article,0.06067390724,13,157,171.2949309
+https://www.just-food.com/news/us-to-pause-tariffs-on-mexico/,true,Reports on a specific real-world event (US pausing tariffs on Mexico) with news-style reporting,US to “pause” tariffs on Mexico,The US is to pause its plan to issue tariffs on all imports from Mexico after talks between the country’s presidents today (3 February).,"The US is to pause its plan to issue tariffs on all imports from Mexico after talks between the country’s presidents today (3 February).
+
+President Trump and his Mexican counterpart Claudia Sheinbaum confirmed an agreement had been reached that halts the introduction of the planned 25% tariff, which had been due to be introduced tomorrow.
+
+In a statement on Truth Social, Trump said Sheinbaum had agreed to install 10,000 soldiers on the border between the two countries.
+
+“These soldiers will be specifically designated to stop the flow of fentanyl and illegal migrants into our country,” Trump’s post read.
+
+In a statement on X, Sheinbaum confirmed she would use 10,000 members of Mexico’s National Guard “to prevent drug trafficking from Mexico to the United States, particularly fentanyl”.
+
+She added: “The United States is committed to working to prevent the trafficking of high-powered weapons to Mexico. Our teams will begin working today on two fronts: security and trade.”
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataTrump’s post on Truth Social made no mention of an agreement on weapons.
+
+He confirmed the countries would hold talks during the one-month pause and added: “I look forward to participating in those negotiations, with President Sheinbaum, as we attempt to achieve a ‘deal’ between our two countries.”
+
+According to data on the US Department of Agriculture’s website, Mexico accounted for 63% vegetable imports to the US and 47% of fruit and nut shipments to the country.
+
+Between 2000 to 2023, the value of horticultural shipments from Mexico to the US jumped more than fourfold in real terms (measured in 2023 dollars) from $3.9bn to $19.7 billion, the USDA figures show. On average during that period, some 91% of Mexico’s total annual horticultural exports were shipped to the US.
+
+Trump has also lined up a 25% tariff on all imports from Canada, a move that, like the planned measure for shipments from Mexico, had been criticised by business groups, including trade associations in the food and drinks industry.
+
+Like Mexico, Canada had lined up a series of retaliatory measures.
+
+In a separate statement on Truth Social, posted before announcing the agreement with Sheinbaum, Trump said he had spoken to Canadian Prime Minister Justin Trudeau today. “Will be speaking to him again at 3:00pm,” Trump added.
+
+The Distilled Spirits Council of the US, the Chamber of the Tequila Industry and Spirits Canada had issued a joint statement on Saturday in which they said they were “deeply concerned” the planned US tariffs on spirits from Canada and Mexico would “significantly harm all three countries and lead to a cycle of retaliatory tariffs that negatively impacts our shared industry”.
+
+Trump has also announced an additional 10% tariff on imports from China, which has met with “strong opposition” from Beijing.
+
+According to the *South China Morning Post*, China said it would file a claim at the WTO and take corresponding measures to safeguard its interests.",www.just-food.com,2025-04-09,15,US to “pause” tariffs on Mexico,article,0.05018098627,35,175,171.2949309
+https://www.just-food.com/contractors/data/opportunity-sustainability-and-innovation-the-buzz-around-european-dairy-challenges/pressreleases/new-south-wales-flavourtech/,true,Reports on a specific event (Premier's visit) in a news-like format.,Premier of New South Wales Visits Flavourtech’s New Headquarters,"Australian food processing technology manufacturer Flavourtech were honoured to host The Hon. Chris Minns MP, Premier of New South Wales,…","Australian food processing technology manufacturer Flavourtech were honoured to host The Hon. Chris Minns MP, Premier of New South Wales, and Helen Dalton MP, Member for Murray, at their recently opened headquarters on Friday 4 April 2025.
+
+Located in the regional NSW town of Griffith, Flavourtech is a global technology manufacturer specialising in dealcoholisation, aroma recovery, extraction and evaporation solutions for the food, beverage and pharmaceutical industries. Their unique technologies are exported to over 60 countries around the world and include the well-known Spinning Cone Column (SCC), which is widely used in the production of instant coffee and reduced alcohol wines.
+
+The NSW Premier’s visit included a tour of Flavourtech’s manufacturing and pilot plant facilities and was particularly focused on regional manufacturing capabilities. Flavourtech’s Leadership Team gave the delegation an insight into the company’s export success showing them processing technologies being built for customers in China, Germany and the USA. The visitors were then treated to a tasting of zero alcohol wine dealcoholised using the SCC, as well as natural coffee, tea and fruit aromas extracted using this unique technology.
+
+Flavourtech would like to thank The Hon. Chris Minns MP for placing an importance on regional manufacturing and taking time out of his busy itinerary, as well as Helen Dalton MP and her team for coordinating the visit. More information on Flavourtech’s processing innovations can be found at www.flavourtech.com.",www.just-food.com,2025-04-09,15,Premier of New South Wales Visits Flavourtech’s New Headquarters - Just Food,article,0.05435089338,9,154,171.2949309
+https://www.just-food.com/features/could-trumps-tariffs-lead-to-trade-rerouting/,true,Reports on a specific real-world event (tariffs) with news-style reporting,Could Trump's tariffs lead to trade rerouting?,"Trump's tariffs, both threatened and real ones, could lead to trade rerouting as exporters seek resilient supply chains.","A weekend of threats and negotiations later, US President Donald Trump’s tariff targets have mostly evaded the worst-case scenarios that made investors panic over the weekend and markets dive on Monday.
+
+Trump delayed 25% tariffs on all Canadian and Mexican imports for a month following conversations with Mexican President Claudia Sheinbaum and Canadian Prime Minister Justin Trudeau. A 10% tariff on all imports from China, however, came into effect today (4 February).
+
+After Trump announced he would apply the tariffs last Friday (31 January), Canada was quick to react and said it would impose its own set of 25% tariffs on more than $100bn (C$143.2bn) worth of US goods. Sheinbaum was expected to announce her retaliatory plans on Monday, but by that time she had already spoken with Trump and the pair had agreed on a 30-day delay. A similar deal with Trudeau followed soon after.
+
+The agreements came with concessions from both sides. Sheinbaum said Mexico would send 10,000 National Guard troops to its border with the US to “prevent drug trafficking from Mexico to the United States”. In return, the US would take more action to prevent gun trafficking, which emboldens violent cartels, in Mexico. While Trump praised the deployment of the troops on social media, he did not mention anything about US efforts to tackle gun smuggling.
+
+Trudeau announced on X that Canada would appoint a “fentanyl czar”, list Mexican cartels as terrorist groups and launch a “Canada-US Joint Strike Force to combat organized crime, fentanyl and money laundering”. Trudeau also highlighted his country’s $869mn border plan, which was announced last December.
+
+China, on the other hand, did not enjoy the spoils of a last-minute deal and a 10% levy on Chinese imports into the US came into effect at midnight on 4 February.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData“China has not yet managed to avoid the tariffs because its initial response was different from Canada and Mexico’s,” Natixis Asia-Pacific chief economist Alicia-Garcia Herrero explains.
+
+The North American countries decided to impose retaliatory tariffs on the US, while China just said it would bring the case to the World Trade Organization (WTO), constituting a “very weak response”. Herrero added that China “has only reacted to Trump 24 hours *after* Canada and Mexico”. This means that China is probably expecting the US to react in the same way to the extra pressure its applied now, she explained.
+
+Minutes after the tariffs came into effect, China swiftly responded with its own set of measures, meant to take effect on 10 February. The measures target specific sectors and companies, giving the impression that Beijing is seeking to avoid escalating a full-on trade war.
+
+The measures include a 15% levy on less than $5bn (36.25bn yuan) of US energy imports and a 10% charge on oil and agricultural equipment. China is also launching a probe into Google’s alleged antitrust practices; however, the service hasn’t operated in China since 2010.
+
+“All of these retaliation measures could not happen very easily. For now, China just wants to see these tariffs put aside like it happened with Canada and Mexico. While saving face, very important. So they can tell its own domestic audience, if Canada can do it, we can do it,” Herrero emphasised.
+
+## The tariff yardstick
+
+There has been much debate over whether Trump’s threat of high tariffs on some of his closest trade partners was a negotiating tactic. The events of the past few days could lead to multiple interpretations. It could be argued that the tariffs on the US’ regional neighbours would have been far too damning for all parties, making a deal the most likely outcome.
+
+Stephen Buzdugan, a senior lecturer in international business at Manchester Metropolitan University, explained that the tariffs on Mexico, Canada and China would likely have led to “unintended consequences for the US by increasing the cost of inputs, decreasing the size of overseas markets and raising costs for US consumers, as the UK economy experienced post-Brexit”.
+
+However, the quick and uncertain succession of events made investors and politicians feel that the threat was real, impacting market confidence and creating the expectation that the EU – and perhaps too the UK – would be next to face off with the US president. That said, the tariffs on China did come into effect, even if, at 10%, they were a far cry from the 60% he promised during his campaign.
+
+While the immediate target of tariffs is the trade of goods and services, it can also affect foreign direct investment (FDI) flows.
+
+Conor Finnegan, a consultant at the FDI Center, highlights that Trump’s “move underscores the need for strategic agility and stringent risk mitigation policies for companies navigating the increasingly fragmented global trade landscape. For IPAs [Investment Promotion Agencies], it will be crucial to help investors implement dual strategies to build geographically diversified supply chains and develop contingency plans for sudden policy shifts.”
+
+## Trade rerouting
+
+Critics of trade barriers often suggest that they can lead to trade rerouting, rather than halting it altogether. The US and Canada, for example, have repeatedly alleged that Mexico is a “backdoor” to cheap illegal Chinese goods in North America. Economic consultancy TS Lombard’s chief China economist Rory Green highlighted that Mexico is the “third-largest transhipper of Chinese goods to the US behind only Vietnam and Thailand”.
+
+There is some evidence that trade circumvention increased after Trump imposed tariffs during his first term. A Harvard University study suggests that the US-China trade war in 2017–18 did increase trade rerouting, although to different extents depending on how the phenomenon was measured. The study concluded that, in 2021, “16.1% of Vietnamese exports to the US were identified as product-level rerouting, while only 1.8% were flagged as firm-level rerouting, equivalent to $15.5bn and $1.7bn annually”.
+
+Indeed, the appearance of Chinese AI company DeepSeek, which caused panic in the US given that the company allegedly developed comparable products for a fraction of the cost, could be attributed to trade rerouting. US officials are now investigating whether DeepSeek successfully avoided AI trade restrictions by purchasing NVIDIA chips through intermediaries in Singapore.
+
+Even before Trump’s tariff plans, Covid-19 and the rise of geopolitical conflict had pushed businesses to focus on the resilience of their supply chains causing a rise in nearshoring. Therefore, even if he doesn’t apply the tariffs, increased uncertainty could still exacerbate this trend as businesses aim to increase their flexibility in the face of rapid policy shifts.
+
+Investigations into China’s solar panel industry may also serve as a cautionary tale for proponents of trade barriers. In 2023, the US Commerce Department determined that certain Chinese producers were shipping their products through Cambodia, Malaysia, Thailand and/or Vietnam “for minor processing in an attempt to avoid paying anti-dumping and countervailing duties”.
+
+When Trump announced tariffs against Mexico, he mentioned concerns about the supply chain and China. “So, there is a warning there that Trump will care about circumvention,” Herrero added.
+
+“But we are not there yet. It is too early. Trump needs to start with the big issues. Fentanyl is a big issue in his campaign. China’s tariffs are a big issue. He started quite mildly, in my opinion, with 10% […] China has retaliated, but not from now, only from Monday,” she explained. She emphasised that China’s most important priority right now is halting the tariffs.
+
+“China wants to show Trump is talking to China, not threatening China, which is what this call today will do,” Herrero said referencing Trump’s upcoming call with Chinese President Xi Jinping.",www.just-food.com,2025-04-09,15,Could Trump's tariffs lead to trade rerouting? - Just Food,article,0.08547221034,40,176,171.2949309
+https://www.just-food.com/sponsored/unlocking-early-gut-health-the-promise-of-bifidobacterium-infantis-m-63/,true,"This is a promotional article for a webinar, not a factual news report.",Unlocking early gut health: The promise of Bifidobacterium infantis M-63,"Discover the latest insights from Morinaga Milk’s expert-led webinar, now available on demand, exploring how Bifidobacterium infantis M-63 supports early life gut health and future wellbeing.","In a market facing the pressures of falling birth rates and evolving consumer expectations, the infant nutrition sector is undergoing a transformative shift. In a recent webinar hosted by GlobalData and featuring Saki Yamashita, marketing strategy manager at Morinaga Milk, the spotlight was placed firmly on one of the most promising developments in early life health: *Bifidobacterium infantis* M-63. Now available to view on demand, this webinar offers key insights for anyone with a stake in infant health, nutrition, or innovation.
+
+As live birth and baby population figures decline across developed markets, brands are having to rethink how they deliver value, and many have responded by expanding their age brackets and formulating products that support developmental and long-term health benefits. While government guidelines, such as those from the NHS, often suggest that toddler milks are unnecessary, many parents still opt in, motivated by a desire to provide the best possible start in life for their children. This is particularly true when products promise visible advantages to physical development.
+
+Products boasting genuine health benefits, particularly around immune support, gut health are increasingly seen as essential. At the same time, sustainability is becoming non-negotiable, with plant-based alternatives and low-impact packaging playing into decision-making, even in the traditionally animal-based infant formula market.
+
+It is within this dynamic landscape that Morinaga Milk’s M-63 strain comes into focus. A product of the company’s long-standing commitment to bifidobacteria research, M-63 is a human-residential bifidobacteria (HRB) specifically isolated to support the infant gut. In the new webinar, Yamashita explains the science behind this probiotic, highlighting its ability to effectively colonize the gut even in challenging circumstances, including Caesarean births, formula feeding, or where maternal antibiotic use may have otherwise disrupted the baby’s microbiota.
+
+Backed by robust clinical research, M-63 has been shown to increase bifidobacteria abundance from just one week after ingestion, regardless of birth mode or feeding type. Its compatibility with breast milk, in particular, enhances its ability to establish a thriving gut environment. With benefits ranging from increased short-chain fatty acids and immunoglobulin A levels to improved bowel movements, the probiotic plays a foundational role in developing the infant immune system and .
+
+The webinar also touches on the crucial interplay between probiotics (the seed) and prebiotics like human milk oligosaccharides (the feed). M-63’s ability to utilize HMOs means it not only survives in the gut but thrives and helps infants build a protective, resilient microbiota from the earliest stages of life.
+
+Whether you’re a healthcare professional, nutritionist, brand strategist, or simply curious about the science shaping infant health, this webinar provides a thoughtful, data-rich overview of where the industry is heading and how gut health may be key to unlocking a healthier future generation. Watch on demand now and discover how early gut health is setting the stage for lifelong wellbeing.
+
+**The webinar is now available on demand. To learn how Bifidobacterium infantis M-63 supports early life gut health and future wellbeing, sign up here**",www.just-food.com,2025-04-23,1,Unlocking early gut health: The promise of Bifidobacterium infantis M-63 - Just Food,article,0.0753238602,21,156,171.2949309
+https://www.just-food.com/author/vishnupriyan/,false,"Contains multiple short news snippets, not a single complete news article",Vishnu Priya N,none,"A strike at Nestlé’s Purina pet-food manufacturing plant in the US has come to an end following the ratification of…
+
+-
+-
+-
+-
+-
+Asian street-food brand Wow Bao will establish its first US company-operated manufacturing facility in Forest City, North Carolina. State Governor Josh…
+
+
+-
+International Food Solutions (IFS) has acquired Food With Care, a Florida-based provider of home-delivered meals for older consumers. Financial details…
+
+-
+-
+-
+-
+Spanish dairy group Capsa Food has acquired an additional 20% stake in local cheese maker Innolact, becoming the company’s majority…",www.just-food.com,2025-04-01,23,"Vishnu Priya N, Author at Just Food",profile,0.03374370866,14,160,171.2949309
+https://www.just-food.com/news/brewdog-launches-sauces-seasonings-range-in-uk/,true,Reports on a specific corporate action (BrewDog product launch) with news-style reporting,"BrewDog launches sauces, seasonings range in UK",BrewDog has launched a range of beer-inspired sauces and spice mixes in the UK to elevate the “at-home beer drinking experience”.,"BrewDog has launched a range of beer-inspired sauces and spice mixes in the UK to elevate the “at-home beer drinking experience”.
+
+Dubbed BrewDog Kitchen, the range features a variety of table sauces, relishes, rubs, seasonings, and a wings batter mix.
+
+It draws taste profiles from brews such as Punk IPA, Hazy Jane, Lost Lager, Wingman, Black Heart, and Elvis Juice.
+
+In a statement, the brewer said the BrewDog Kitchen range became available nationwide on 7 April at Tesco stores and online at BrewDog.com.
+
+The brewer also plans to make the products available in BrewDog bars, with further listings in other grocery retailers expected in the coming months.
+
+Some of the products from the range include Hazy Jane Tropic Ketchup, Black Heart BBQ Sauce, Punk IPA BBQ Sauce, Elvis Juice Hot Sauce, Wingman Buffalo Sauce, Dragon Spice Seasoning, and a batter mix.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataBrewDog chief operating officer Lauren Carrol said: “The move has come from years of research where we identified a clear appeal for shoppers to match their in-bar experience within their own homes.
+
+“With BrewDog Kitchen, we’re just taking it a step further – distilling the essence of what makes our beers so delicious and designing a range of accompaniments to home cooked dishes to sprinkle (or pour) a bit of magic into any meal”, Carrol added.
+
+According to details provided by BrewDog to *Just Food*, the 25g packs of rubs and seasonings in the BrewDog Kitchen range are priced at £1.15 ($1.47) each.
+
+The sauces are sold in 240ml bottles at £2.50 each, while the relishes are available in 275g packs for the same price.
+
+The batter mix is packaged in 150g packs and priced at £2.
+
+The new range was developed in partnership with All About Food, which manages the licensing of restaurant brands in the retail sector.
+
+All About Food also holds licences for other brands such as restaurant chains Nando’s, Wagamama, and Pret.
+
+Further discussing the brewer’s foray into the retail food sector, Carrol said: “The launch also presents an opportunity to align both sides of our business. Our research showed that 40% of people have visited a restaurant after trying a retail product and 28% have bought a retail product after trying it in a restaurant, so by having the product range available in grocery outlets as well as in our bars, we’re hoping to grow brand awareness and encourage people to explore parts of our brand that they may not have previously experienced.”
+
+BrewDog was founded in 2007 in Aberdeenshire by James Watt and Martin Dickie and is currently headquartered in Ellon, Scotland.
+
+The company employs over 2,700 people and operates more than 120 bars, hotels, and venues around the world.
+
+BrewDog’s brewing operations are in Ellon, Columbus (Ohio), Berlin, and Brisbane, with its products exported to over 60 countries.
+
+The launch of the new range follows a leadership change at BrewDog in March.
+
+Last month, the company’s CFO James Taylor was promoted to CEO after James Arrow stepped down from the role, citing “personal reasons”.
+
+Taylor, who has been working for BrewDog since November 2023 as its financial chief, stepped into the CEO position with immediate effect.",www.just-food.com,2025-04-07,17,"BrewDog launches sauces, seasonings range in UK",article,0.04904383722,37,165,171.2949309
+https://www.just-food.com/news/rustica-foods-gets-new-investment/,true,Reports on a specific corporate action (investment) in a news-style format,Canada's Rustica Foods gets new investment ,Canada's Rustica Foods has secured investments from Fonds de solidarité FTQ and Export Development Canada (EDC).  ,"Rustica Foods, a Canadian manufacturer of fresh and frozen pizzas, has secured investments from Fonds de solidarité FTQ and Export Development Canada (EDC).
+
+Specifics of the investment were not disclosed but, in a statement, Rustica Foods said the new investors will support its C$65m ($43.18m) “expansion plans”.
+
+The Montréal-headquartered company said it will use the investment to buy equipment and “enlarge” its facilities.
+
+Rustica Foods president Richard Morgante provided further details on the “expansion plans”, that include “automating” production lines and “developing new products that meet changing consumer needs”.
+
+Founded in May 2000 by Morgante and his parents, the company began by supplying fresh pizzas to supermarkets.
+
+The company expanded its offerings by acquiring Mia Foods in 2015, a family business known for its Italian-style shelf-stable par-baked pizza crusts.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn 2017, Rustica Foods added frozen pizzas to its product line.
+
+Today, Rustica Foods caters to four key market segments – retail, wholesale, foodservice, and private label.
+
+Its product range includes ready-to-eat fresh tomato pizzas, par-baked premium pizza crusts, and fresh or frozen topped par-baked crust pizzas.
+
+According to Dany Pelletier, executive vice-president of private equity and impact investing at the Fonds de solidarité FTQ, Morgante and the Rustica team have been able to “adapt quickly to a changing market by adopting productivity-boosting technology”.
+
+“In the current context, it is more important than ever to support local agri-food processors who see market changes as opportunities for growth,” he added.
+
+Guillermo Freire, senior vice-president of the mid-market group at EDC, described Rustica Foods as a “leading Canadian manufacturer in the agri-food sector” and said the funds can “help the company deepen their engagement in diverse export markets, where there’s demand for the value and quality of Canadian products.”
+
+In August, Canada Economic Development for Quebec Regions (CED) provided C$1m in funding to Rustica Foods.
+
+The capital helped the company acquire digital production equipment to “boost its productivity and competitiveness”.",www.just-food.com,2025-04-11,13,Canada's Rustica Foods gets new investment ,article,0.04507152044,31,168,171.2949309
+https://www.just-food.com/sponsored/the-sweet-story-of-honey-a-timeless-gift-from-nature/,false,"This is a sponsored article promoting a product (Centritherm evaporator) and discussing honey processing, not reporting on a specific news event.",The sweet story of honey: a timeless gift from nature,Honey’s rich history continues as modern production methods ensure the final product is free from crystallisation and fermentation.,"Honey, one of nature’s most exquisite and versatile treasures, carries a history that spans thousands of years. Evidence of its ancient roots can be found in an 8,000-year-old cave painting in Spain, illustrating early honey harvesting.1 Across civilisations, honey has been cherished not only as a delicious and nourishing food but also as a powerful medicine and a timeless symbol of sweetness, abundance, and prosperity.
+
+Honey’s natural sweetness comes from monosaccharides, such as glucose and fructose. It is a viscous liquid with moisture content ranging from 17% to 20%.2 These moisture levels play a crucial role in determining honey’s stability against fermentation and crystallisation.
+
+Flavourtech, an Australian technology manufacturer specialising in the food, beverage, pharmaceutical, and nutraceutical industries, has been supporting honey producers in creating high-quality honey enjoyed by consumers across the globe. The company’s unique technologies aid in maintaining optimal moisture content crucial for the longevity and enjoyment of the product.
+
+## Honey in India: a rich tradition
+
+Honey and beekeeping have a long-standing history in India due to the country’s diverse flora. With more than 500 flowering plant species, India offers immense potential for honey production. Both wild and cultivated plants provide nectar and pollen that support the thriving beekeeping industry. Subsequently, a large variety of honey types, each with distinct flavours and characteristics exist in India with some of the most well-known varieties, including mustard honey, eucalyptus honey, lychee honey, sunflower honey, pongamia honey, multi-flora Himalayan honey, acacia honey, wild flora honey, and multi or mono floral honey3
+
+The major honey-producing states in India include Uttar Pradesh (17%), West Bengal (16%), Punjab (14%), Bihar (12%), and Rajasthan (9%)3. These regions, with their varied climates and rich ecosystems, contribute significantly to the country’s honey industry.
+
+India is not only a leading producer of honey but also a significant exporter. In the fiscal year 2023-2024, India exported 107,960 metric tons of natural honey, valued at $177.52m. Key export destinations include the USA, UAE, Saudi Arabia, Qatar, and Libya, reflecting the global appeal of Indian honey.3
+
+## Processing honey for purity and quality
+
+The process of turning raw honey into a market-ready products involves several crucial steps:
+
+**Harvesting and transport of raw honey**
+
+Beekeepers collect honeycomb frames from the hive and transport them to the processing facility.**Liquefaction of granulated honey**
+
+If the honey has crystallised, it is gently heated to liquefy the granules.**Straining and filtration**
+
+The honey is filtered to remove any remaining wax particles or impurities.**Moisture reduction and pasteurisation**
+
+Honey is heated to reduce moisture content, ensuring it remains stable, and fermentation is prevented. This step is crucial in maintaining the honey’s shelf life.**Cooling and bottling**
+
+After pasteurisation, the honey is cooled, bottled, and labelled for sale.
+
+## The importance of moisture control in honey
+
+Moisture content is a key factor in determining honey’s quality. Honey with a high moisture content is prone to fermentation, which is why reducing moisture through controlled heating is essential. The heating process ensures that the honey’s water content is safely reduced to below 20%, preventing fermentation by sugar-tolerant yeasts.
+
+In modern honey processing, one of the most innovative technologies used to reduce moisture content and improve the overall quality of honey is Flavourtech’s Centritherm evaporator. This advanced technology is essential in ensuring the honey remains stable, has a long shelf life, and is free from fermentation and crystallisation. This technology also prevents an increase in HMF (5-hydroxymethylfurfural) levels which is a common challenge for honey producers.
+
+The Centritherm evaporator is a revolutionary technology for precise moisture removal from heat-sensitive and viscous liquids. The unit is a thin-film, spinning cone evaporator that operates under vacuum, making it exceptionally gentle and efficient at moisture/solvent removal. The Centritherm evaporator employs centrifugal force under vacuum through rotating cones, to produce a thin layer (approximately 0.1mm) of product on the heated surface, resulting in a contact, or residence, time of **only one second**.
+
+## Key benefits of the Centritherm evaporator for honey processing
+
+**Efficient moisture reduction for improved shelf life**
+
+By effectively reducing the moisture content to below the critical threshold (less than 20%), the Centritherm evaporator plays a key role in increasing the shelf life of honey. This is crucial in a commercial setting, where honey needs to remain stable over time and be able to withstand the challenges of shipping and storage without unwanted fermentation or crystallisation. The unique technology is continuous in its operation with various options for automation, ensuring fast and efficient evaporation while preserving product quality.**Minimal thermal impact for a high-quality product**
+
+One of the most significant advantages of the Centritherm evaporator is its ability to operate at**low temperatures**(below 45oC) and with short residence times. The system works under vacuum conditions, which lowers the boiling point of the liquid and allows for evaporation at lower temperatures than traditional methods. In addition to this, products are in contact with the heated surface for such a short time that there is very little thermal impact on the product itself. This low thermal impact ensures that the honey’s natural enzymes, antioxidants, and beneficial compounds are preserved as well as ensuring that no burnt or caramelised flavours exist.**Ability to process highly viscous products**
+
+Highly viscous products with viscosities of up to 20,000 cP, can be safely concentrated using the Centritherm evaporator, making it an ideal solution for efficiently handling thick, delicate substances, like honey. The technology is designed with stringent manufacturing requirements, including a Clean-In-Place (CIP) system, to ensure optimal performance and continuous processing.
+
+## Flavourtech’s Spinning Cone Column can also help
+
+In addition to the Centritherm evaporator, Flavourtech offer their flagship Spinning Cone Column (SCC) technology. This technology is used around the world for the extraction of natural flavours from tea, coffee, fruit and vegetables, as well as the removal of undesirable aromas from a variety of products. The SCC is currently gaining popularity for the production of high-quality aqueous honey flavours. The unique design of this technology again enables viscous products, like honey, to be processed with minimal thermal impact, preserving the raw material’s delicate natural flavours. Premium honey flavours captured by the SCC are used by food and beverage manufacturers to enhance products naturally, elevating taste profiles across a wide range of applications. For further information on the SCC please contact sales@flavourtech.com
+
+## The future of honey processing with the Centritherm® evaporator
+
+As the global demand for honey continues to grow, producers are looking for ways to process and preserve their products more efficiently while maintaining high quality. The Centritherm evaporator offers an efficient, gentle, and environmentally friendly method of reducing moisture content while maintaining the natural properties of honey. The low operating temperature, minimal thermal impact, ability to handle viscous products and quick processing times of this innovative technology, ensures that the honey retains its unique flavour, aroma, and health benefits.
+
+For manufacturers looking to elevate and differentiate their honey product offerings while maintaining the highest quality, Flavourtech’s Centritherm**®** evaporator is the clear choice.
+
+**For more information, download the free whitepaper below.**
+
+- https://www.ancient-origins.net/ancient-places-europe/ara-caves-0015539
+- https://pmc.ncbi.nlm.nih.gov/articles/PMC3730891/ Rheological Properties of Honey and its Application on Honey Flow Simulation through Vertical Tube, N Bambang et al 2019 IOP Conf. Ser.: Earth Environ. Sci. 334 012041
+- https://www.apeda.gov.in/NaturalHoney",www.just-food.com,2025-04-08,16,Upgrading honey production for the modern age,article,0.08954573658,27,159,171.2949309
+https://www.just-food.com/news/olidor-group-buys-four-anjels/,true,Reports on a specific corporate action (acquisition) in a news-style format,Olidor Group snaps up UK baked treats firm Four Anjels ,UK food investment company Olidor Group has acquired a majority stake in baked treats supplier Four Anjels. ,"Food investment company Olidor Group has acquired a majority stake in baked treats supplier Four Anjels.
+
+Financial terms of the transaction have not been disclosed.
+
+In a statement, Olidor said the deal will enable it to “expand its product offering”,
+
+“open new opportunities” for product development, deliver “increased production capabilities” and a “broader market reach”.
+
+Founded in 2010, Four Anjels specialises in bespoke cakes, traybakes, and biscuits, including gluten-free and vegan options.
+
+The Cheltenham-based company operates a factory in Furlong Park, Bishops Cleeve and caters to food service and retail sectors.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataFour Angels supplies private label products to food, drink, and gifting brands including Pret, Itsu, and Daylesford.
+
+Andrew Ashby, CEO of Olidor Group, described the acquisition as an “exciting milestone for both companies”, adding: “By joining forces, we can leverage our collective strengths to drive continued innovation, ultimately benefitting our customers and strengthening our position in the market.”
+
+Four Anjels will maintain its operations as a standalone business, while benefiting from Olidor’s “extensive resources and capabilities”.
+
+Andrea Stevens, managing director of Four Anjels, said Olidor’s “dedication to quality and innovation is something that aligns deeply with our values, and we look forward to working together and leveraging the capabilities within the group to deliver even more exciting, sustainable, and innovative products for our customers”.
+
+Olidor’s portfolio includes a range of speciality food businesses such as Brusco Food Group, The Original Baker and The Artful Baker.
+
+For the full year 2023, Olidor reported a 79% increase in turnover, reaching £23.7m ($31.38m).
+
+The group posted a gross profit of £5.3m, marking a 171.6% increase compared to 2022.
+
+Operating profit climbed 26.6% to £876,541.",www.just-food.com,2025-04-17,7,Olidor Group snaps up UK baked treats firm Four Anjels ,article,0.04401176591,31,162,171.2949309
+https://www.just-food.com/news/charoen-pokphand-group-itochu/,true,Reports on a specific corporate action (Charoen Pokphand Group buying Itochu's stake) in a news-style format,Itochu sells C.P. Pokphand stake to Charoen Pokphand Group,"Charoen Pokphand Group is to become the sole owner of C.P. Pokphand, the livestock, aquafeed and packaged-food group.","Thailand’s food giant Charoen Pokphand Group is to buy the remaining shares in C.P. Pokphand to become the sole owner of the livestock, aquafeed and packaged-food group.
+
+Charoen Pokphand will acquire a 23.8% stake from Japan’s Itochu Corp., its fellow shareholder, for $1.1bn.
+
+Charoen Pokphand Group and Itochu teamed up in 2014 to work together in areas including procurement and product supply.
+
+Under the terms of that deal, Charoen Pokphand Group bought a stake in Itochu and the Japanese business acquired a position in the Hong Kong-based C.P. Pokphand.
+
+Four years ago, Charoen Pokphand Group increased its stake in C.P. Pokphand to 75% and delisted the business. Since then, the Thai company has built its stake to 76.2%. It also now only has a 0.5% stake in Itochu.
+
+“Being the sole shareholder will allow CPF to have greater flexibility in
+
+management and be able to carry out strategic operations more effectively,” Charoen Pokphand Group said in a stock-exchange filing yesterday (21 April).
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataC.P. Pokphand’s principal markets are China and Vietnam. The company’s businesses in China include poultry farming and packaged food.
+
+In 2024, Charoen Pokphand Group, which operates in 17 markets, generated revenue of Bt580.75bn, down 1% on 2023. The company pointed to lower poultry sales in China.
+
+However, the group made a net profit of Bt19.56bn, versus a loss of Bt5.21bn in 2023.
+
+Lower farming costs, improved swine prices and higher profits form joint ventures boosted Charoen Pokphand Group’s bottom line, it said.",www.just-food.com,2025-04-22,2,Itochu sells C.P. Pokphand stake to Charoen Pokphand Group,article,0.0432080325,27,171,171.2949309
+https://www.just-food.com/interviews/theres-nothing-better-culturally-for-a-bigger-organisation-snacks-group-pladis-rd-chief-on-new-accelerator/,false,Reports on a specific event (Pladis launching an accelerator program) with an interview format.,“There’s nothing better culturally for a bigger organisation” – snacks group Pladis R&D chief on new accelerator,Snacks giant Pladis has joined the ranks of major food companies to have set up a corporate accelerator. R&D chief Jennifer Moss explains why.,"Snacks group Pladis has launched an accelerator programme aimed at supporting early-stage companies both locally and internationally.
+
+Eyeing an ageing population and a growing interest in supply chains, Pladis, the owner of brands including Godiva and McVitie’, is looking to work with start-ups in “food tech, health, and sustainability”.
+
+*Just Food* sat down with Pladis chief R&D officer Jennifer Moss to discuss how the accelerator will work, the types of start-ups the company is looking to attract and how she hopes the scheme will benefit the group.
+
+### Dean Best (DB): There was a flurry of corporate accelerators launched in the late 2010s. Is this the first time Pladis has set up an accelerator?
+
+**Jennifer Moss (JM)**: This is the first time. We’re only eight years old ourselves, so it’s the first time we’ve got to the stage [to decide] whether it’s time to do it. It’s been in the planning less than 12 months, really.
+
+### DB: Will Pladis be investing in any of the start-ups that take part?
+
+**JM**: No, not at this point. It’s about mentoring, providing scale to help them to market, using our facilities, areas like that.
+
+### DB: Talking to start-ups over the years that have been involved in accelerators, some of have said they actually want the sponsors to buy some equity to give them an extra incentive to take part.
+
+**JM**: We’re not doing that; I suppose we’re at the start of learning how to work best with start-ups. You’re right, probably ten years ago, there were lots of models. This model is definitely about learning about each other. It’s a four-month accelerator and it’s really about mentoring, them learning about us and us learning about them.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData### DB: What’s Pladis trying to get from this itself?
+
+**JM**: One is us looking at the future of snacking, so, out to 2035 and what’s going to change. We’re a young company -people don’t realise we’re only eight years old – but with some iconic brands behind us. We have been very successful at what we do but we know that, if we’re going to be there in 2035, we have to both interact differently from an open innovation perspective, be at that cutting edge of what’s happening and then use our huge amount of experience.
+
+For me, running innovation within the group, we’ve got brands that go back 100, 200 years, we’ve got all that experience with us but we really need both the experience of hearing what’s going on out there, plus almost help us culturally to change.
+
+### DB: How are you hoping this initiative could help Pladis improve its innovation processes?
+
+**JM**: Well, really kick start the future of food for us. Generational changes are huge at the moment. Both the growth of the tech-savvy, elder consumer – I don’t like to call them older at my age but this end of the market – all the way to the newer generations, when you consider at the moment the Beta generation is being born. That’s a huge area of growth for Pladis to look at.
+
+That’s where we’re looking for opportunities, so you’ll see it’s looking for generational changes and that’s more about beauty and all that through food, all the way back to younger children. Also, there’s a lot happening in food tech at the moment around bio fermentation and natural ways to get after ingredients. That’s a big focus for us as well.
+
+### DB: What can Pladis learn from the way start-ups innovate? Perhaps to be more agile?
+
+**JM**: Definitely and the second part is cultural. I think there’s nothing better culturally for a bigger organisation that’s maybe been doing things traditionally than to work with some of those start-ups, to hear their fresh thinking, to think about the way they manage risk versus in a big company. That’s actually a big part of it for our teams, to bring their experience and expertise but see a different culture as well and ways of working.
+
+### DB: The call for the start-ups closes at the end of May. How many are you looking to have in this cohort?
+
+**JM**: We’d probably like to have a maximum of four or five in this cohort, just so we can give them the right mentorship. We want to get our senior leaders involved to ensure that then you’re getting the right focus. If you have too many, they’re going to get diluted, especially if we’re going to help them with scale. We’ll help them with scaling, whether it’s procurement, financial organisation, or into our own kitchens and pilot plants. We don’t want too many this time around.
+
+### DB: During the four months, what are the main benefits start-ups can get from Pladis?
+
+**JM**: Predominantly advice from Pladis’s senior leadership on global expansion, product design advice all the way through to how to commercialise breakthrough ideas, because we’ve done enough of that ourselves, through to support IP, regulatory — what we find with a lot of the young food start-ups in particular is they have a great idea but they don’t understand that regulatory world that they’ll flow into in particular.
+
+### DB: How developed do these companies have to be? Do they already need products in market? Do they need to be at a revenue phase?
+
+**JM**: No, they don’t. We’re looking across areas. It could be a start-up with a proof of principle, all the way through to they are in-market, trying to work out how to scale. We do work with start-ups anyway at the moment but we’re just looking a bit wider across the whole food space, the ingredient space.
+
+### DB: Would the start-ups taking part be B2B outfits, rather than consumer-facing?
+
+**JM**: They can be both. This is our first time doing it, so we’ll probably learn we need to be more targeted but, at the moment, they could be both. We’re going to look at all of the applicants to get that good balance of the two so we could support and mentor both areas.
+
+### DB: One area of interest for Pladis’s accelerator is sustainability. Is that more to do with product, rather than process?
+
+**JM**: That’s more to do with ingredients. There’s such a revolution happening in ingredients at the moment, whether you’re looking at the palm fats, cocoa. There’s a lot of sustainable ingredients start-ups. And packaging, I’ll have to say we wouldn’t say no to a packaging solution.
+
+### DB: Do you foresee one of the start-ups taking part inspiring a product that Pladis might launch years down the line?
+
+**JM**: I suppose not so much what is the idea or the ingredient but ways of working, definitely, culturally ways of working and us more supporting this part of the market to make sure the future of snacking is there for 2035 and beyond. That’s predominantly why we’re focused on it.
+
+### DB: Playing devil’s advocate, corporate accelerators have faced criticism that some sponsors can, without realising at least in the beginning, run them to answer the problems or the challenges the corporate itself is facing, rather than helping the start-up in a more business-neutral way grow and develop.
+
+**JM**: I think that is a bit of a tension but I think we’re not investing in these [start-ups] as such. This is about us mentoring and supporting versus it being about our opportunities. I think that’s the way we’re looking at this differently as well; it’s about our cultural learning, as much as product learning.
+
+### DB: Some start-ups fear that, if they join forces with an accelerator, that ultimately their ideas could be used afterwards by the corporate in some way.
+
+**JM**: Which they can’t, a normal NDA, confidential agreement means that that’s really set up publicly. That’s the normal ethics of it. It is the fear, right, if you haven’t worked with big business but, by the time you get a non-disclosure agreement or joint-development agreement, then it’s not something that happens.
+
+### DB: Pladis has also emphasised functional snacks as an area of interest. Can you be more specific on what particular types of products, ingredients or trends you think this accelerator could help you with?
+
+**JM**: I think in general where AI and where us having personal data on our own bodies is going to come over the next ten years. If you see those foresight trends that are coming at us, it’s the combination of us being more focused on our health and wellness, more understanding of what different ingredients are having on our health and wellness, plus AI tools that will come over the next five and ten years – or I say that exist now, whether we’re wearing a ring or a Fitbit or a Zoe, they’re all coming at us, right? Us wanting that personal solution for us versus broader needs and us deciding – and the amount we’ve learned about gut health, too – to say that gut health is actually affecting my beauty, affecting how I feel, my mood, all those aspects are clear trends that we’re looking to capture in the next generation of snacking.
+
+### DB: It must be hard for someone in your position and your executive team to place bets on any of these particular trends, mustn’t it?
+
+**JM**: That’s why the accelerator is part of our foresight work. It is, you know, walking out ten years. If we could bet what was going to happen, then we’d all be very wealthy people, right, but so many of the signals are here now. If you start with whether it is your Apple Watch or your Fitbit watch, or your Oura ring or your Zoe showing you what’s happening to your sugar levels, or whatever, the early signals are already so much in front of us at the moment.
+
+Also, just the way that AI itself is going to predict and more say what you should do as a consumer. I think those two, in particular, are ones where you can say ‘Okay, I can start to have more of a bet.’ And combining that with what’s happening with biotech at the moment and, once again, powered by AI and a lot of that allowing precision fermentation.
+
+### DB: How is Pladis using AI in its innovation processes?
+
+**JM**: A bit like everyone, I have to say it’s more",www.just-food.com,2025-04-01,23,“There’s nothing better culturally for a bigger organisation” – snacks group Pladis R&D chief on new accelerator - Just Food,article,0.07560530256,41,167,171.2949309
+https://www.just-food.com/author/eracz/,false,"Contains multiple short news snippets, not a single complete news article",Eszter Racz,none,"Thailand’s food giant Charoen Pokphand Group is to buy the remaining shares in C.P. Pokphand to become the sole owner…
+
+-
+-
+Mondelez International and Lotus Bakeries have rolled out the first product from the licensing deal the companies announced last year.…
+
+-
+-
+-
+US-based Agrovision is a vertically integrated grower, packer, shipper and marketer of fruit, with blueberries at the centre of its…",www.just-food.com,2025-04-22,2,"Eszter Racz, Author at Just Food",profile,0.03617382053,15,160,171.2949309
+https://www.just-food.com/analyst-comment/tough-or-transactional-which-version-of-trump-will-show-up-at-the-white-house/,true,"Reports on a specific political event (potential Trump presidency) and its expected impact, with news-style reporting",Tough or transactional: Which version of Trump will show up at the White House?,"A second Trump presidency is likely to lead to disruption to global trade, especially in the relationship between the US and China.","Trump 2.0 signals a seismic shift in US politics and will have significant ramifications for the rest of the world.
+
+With the prospect of 10-20% tariffs on all US imports with measures for China set at 60%, a decoupling between Washington and Beijing set to accelerate and a rampant proliferation of the tech war, it’s clear we are set to see a more protectionist and disruptive administration. But how radical will Trump as the 47th US President be?
+
+It looks like Trump will make good on his most commonly repeated campaign pledges – starting with a plan to upend global trade with a 10-20% baseline global tariff and a 60% (or higher) tariff on imports from China.
+
+If implemented, the moves will cause serious disruption. Despite Trump’s assertions to the contrary, tariffs are paid by the companies or entities importing goods and not by the countries themselves. This means the cost of buying products from overseas, whether directly or as an input for manufacturing, would rise sharply, along with retail prices.
+
+However, you can expect the rest of the world to devise retaliatory tariffs of their own. This level of intervention on both sides will likely start a new global trade war. Tariff hikes hitting all Chinese exports to the US could knock two percentage points from China’s potential GDP growth – the country’s global export market share is near an all-time high – unless Beijing responds with a stronger package of stimulus to its domestic demand.
+
+Another form of retaliation from the rest of the world is market- rather than policy-based: namely, major world currencies weakening relative to the US dollar to offset the higher cost of exports to the increasingly protectionist country. An ever-strong US dollar – a prospect already showing up in the immediate market reaction to Trump’s election victory – runs contrary to the President-elect’s strategy of reviving the US manufacturing industry but is an inevitable consequence of his tariff strategy.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataWe are still in the very early innings of the AI revolution but the emergence of the technology is likely to be at the forefront of the continuing decoupling of the US and China and a tech war between the two countries.
+
+It is already clear that a few core elements will drive the next ‘great game’ of superpower rivalry. These include advanced microchips, data centres, the energy to power the data centres and the trillions of dollars in capital flows to make this vision possible. On top of that, there are the critical minerals required to produce these inputs.
+
+Yet with old economic models breaking apart and new ones not yet fully materialised, it is an open question which approach will prevail – that of a more positive tech trade policy of ‘running faster’ or the negative one of ‘tripping your opponent’.
+
+Trump also wants to increase the oil and gas output of the US to reduce energy costs. While many of his other policies such as tariffs and tax cuts look inflationary for the US economy itself, this energy policy might produce an offsetting deflationary impact for the rest of the world and will potentially be good for consumer industries’ supply-chain costs.
+
+Despite the shock of change, it should be noted that changes tend to happen at the margins and occur over time. The hope will be that the tough campaign talk on tariffs modulates into a reprise of Trump’s transactional approach during his previous administration when he used actual and threatened tariff hikes to extract concessions on trade and related economic matters such as exchange rates. In that case, a Trump 2.0 ‘trade war’ might yet prove relatively modest in scope.",www.just-food.com,2025-04-09,15,Which version of Trump will show up at the White House?,article,0.04991001022,27,172,171.2949309
+https://www.just-food.com/comment/hold-fire-or-fight-back-the-dilemma-amid-a-deluge-of-tariffs/,true,Reports on a specific real-world event (US tariffs) with news-style reporting,Hold fire or fight back? The dilemma amid a deluge of tariffs,No strategy seems to be foolproof as countries try to dodge the deluge of US tariffs.,"The tariff drama lives on another day, and this time, no country is safe. Overnight, US President Donald Trump imposed 25% tariffs on all steel and aluminium imports into the US without any exemptions. The duties are going into effect just days after the president granted some reprieves on a separate set of 25% tariffs on Canada and Mexico. He exempted goods that were compliant with the US-Mexico-Canada Agreement (USMCA).
+
+The steel and aluminium tariffs had already been trialled during Trump’s first term in 2018 but were watered down after exemptions were granted to allies such as Canada, Mexico and Australia. Some countries used import quotas to replace the tariffs. However, former Australian Prime Minister Malcolm Turnbull recently warned that this would not be the case this time, as Trump regretted the concessions granted during his first mandate.
+
+The move set off an automatic retaliation plan from the EU on $28bn (€25.76bn) worth of US goods. The European Commission said its current suspension of tariffs on the US would end on 1 April and that the tariff plan would fully go into effect on 13 April. The Canada-US trade war has also been accelerating, as a spat between Trump and Ontario Premier Douglas Ford caused the US President to threaten a 50% tariff on aluminium products, before backing down (12 March).
+
+Other major allies such as the UK, Australia, Mexico and Japan have been wary of such an aggressive approach. They continue to plea for exemptions and some are allegedly working on economic trade deals behind the scenes.
+
+The dizzying nature of the US tariffs, which are set to affect the global economy, has prompted four major responses from affected countries. Firstly, negotiate before the tariff deadline. Second, retaliate automatically when tariffs go into effect, but set a deadline that gives you breathing room to negotiate. Third, retaliate automatically without any delay in implementation. Fourth, wait and see and negotiate behind the scenes.
+
+## Negotiate pre-tariff
+
+The most successful case of negotiations before the tariff deadlines occurred on 3 February, when Canada and Mexico secured a one-month delay on the 25% tariffs on all imports set by the US. The countries made minor concessions, with Canada adding a few details to a border plan that had already been announced months prior and Mexico sending some extra troops to the border. At the very least, the delay gave both countries time to plan their responses to further actions from the US.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalData## Automatic retaliation, delayed deadline
+
+The US steel and aluminium tariffs going into effect set off an automatic retaliation from the EU. The Commission has said that it will end the current suspension of US tariffs on 1 April and that its retaliation plan will be fully implemented by 13 April.
+
+“The countermeasures we take today are strong but proportionate. As the US are applying tariffs worth $28bn, we are responding with countermeasures worth €26bn,” EU Commissioner Ursula von der Leyen told reporters.
+
+“In the meantime, we will always remain open to negotiations,” von der Leyen added.
+
+This gives the EU a month to negotiate reprieves or tariff decreases.
+
+China pursued a similar strategy when it was hit with 10% tariffs in early February (at the same time as Canada and Mexico secured the 30-day delay). China automatically responded with a 15% tariff on less than $5bn (36.21bn yuan) of energy imports and a 10% charge on oil and agricultural equipment. The tariffs were meant to be implemented a week later, on 10 February.
+
+During that week, it was not able to secure a reprieve and China’s tariffs went into effect on 10 February. A month later, on 3 March, Trump doubled the tariffs on China to 20%. China responded with a 10–15% tariff on US agricultural products, which came into effect 10 March. While China hasn’t managed to secure any delays in implementation, many analysts have highlighted that the scale of its retaliatory measures has been small, suggesting that the Chinese authorities aim to keep negotiations on the table. They have also highlighted that China’s economy is more resilient to US tariffs than it was during Trump’s first term.
+
+## Automatic retaliation and implementation
+
+Canada has been the only country that has pursued immediate retaliation after the US imposed tariffs. Canada’s Finance Minister, Dominic LeBlanc, recently announced that Canada would respond to the steel and aluminium tariffs that just came into effect (12 March) with C$29.8bn ($20.7bn) in retaliatory tariffs that would go into effect on 13 March. Canada is the biggest importer of steel and aluminium to the US.
+
+When the 25% tariffs against Canada first came into effect (before USMCA-compliant goods were exempted), Canada announced a $107bn retaliation plan, with $20.7bn worth of goods being affected immediately.
+
+It is worth noting that Trump’s attacks on Canada have gone further than those on other countries, with the president repeatedly saying he would like it “to become [the US’s] cherished 51st State”. This has led to an increased sense of patriotism in Canada, where people have been embracing local goods over US imports. The country has also had to decide how to handle the tariff threat amid a power transfer from Prime Minister Justin Trudeau to successor Mark Carney.
+
+The trade war between the US and Canada has also accelerated in the past few days, as the spat between Trump and Ontario Premier Doug Ford raised the possibility of tariffs on electricity, steel and aluminium increasing even more.
+
+## Wait and see
+
+Mexican President Claudia Sheinbaum has taken a different route. As the March deadline for the Mexican, Canadian and Chinese tariffs passed, Sheinbaum said she would announce retaliation plans a few days after. However, before she could do that, the policy changed and Trump exempted goods that were USMCA-compliant from the tariffs. This was beneficial to Mexico as a lot of automakers such as Volkswagen manufacture vehicles there to then export to the US.
+
+“I did this as an accommodation, and out of respect for, President Sheinbaum,” Trump wrote on his social media site, Truth Social, of the decision to exempt some goods from the tariffs. “Our relationship has been a very good one and we are working hard, together, on the border.”
+
+Trump has adopted a very different tone than with Canada, which has given Sheinbaum political momentum as her careful approach appears to be working.
+
+Other countries have taken similar approaches. The UK, where Prime Minister Keir Starmer has managed to mostly stay on Trump’s good side, has broken with the rest of Europe and decided not to retaliate against the steel and aluminium tariffs (at least for now). It has reaffirmed its commitment to negotiating a trade deal, which was touted during Starmer’s recent visit to the White House, but said “all options” are still on the table regarding a response.
+
+Australia had been pushing strongly for an exemption from the steel and aluminium tariffs, as it did during Trump’s first term. However, no exceptions were given, and Prime Minister Anthony Albanese highlighted that tariffs were “entirely unjustified” and an act of “economic self-harm”. In February, Trump told Albanese that he would consider an exemption for Australia. Albanese did not respond with retaliatory tariffs, but rather, will continue to press for an exemption.
+
+Japan had similarly been trying to secure an exemption, with Trade Minister Yoji Muto travelling to Washington for last-minute negotiations. While this approach failed, Yoji told reporters: “We must continue to assert our position” and that Japan would continue talks with the US.
+
+## More incoming
+
+The White House is planning reciprocal tariffs from 2 April, which will see one rate for each country depending on their trade balance with the US.
+
+“The concept here is one number-one number that reflects, in the aggregate, the unfairness embedded in the higher tariffs and non-tariff barriers that countries impose on us,” White House Trade Advisor Peter Navarro said during an interview on *CNBC* last Friday. He added that tariffs will also be aimed at an industry level.",www.just-food.com,2025-04-09,15,Hold fire or fight back? The dilemma amid a deluge of tariffs - Just Food,article,0.06598221169,40,177,171.2949309
+https://www.just-food.com/news/ddc-ceo-reassures-investors/,true,Reports on a specific event (DDC CEO's reassurance to investors) with factual details and quotes.,DDC CEO reassures investors amid week of global market turmoil  ,"Norma Chu, chief executive officer of Asian consumer food company DayDayCook (DDC), has moved to reassure investors. ","Norma Chu, CEO of Asian consumer food company DayDayCook (DDC), has moved to reassure investors following what she described as a week of “unprecedented volatility in global markets”.
+
+On Friday (4 April), the NYSE-American halted trading of DDC shares, which were trading below $0.10 per share “amid a broad market sell-off”.
+
+In a letter to shareholders yesterday, Chu said: “While such market movements are disconcerting, I want to assure you that your board and leadership team acted decisively to safeguard shareholder value.”
+
+To strengthen market positioning, the company’s board “unanimously” approved a 1:25 reverse stock split on Friday.
+
+The decision, previously ratified by shareholders, is “designed to elevate our share price to a more acceptable trading range”, Chu added.
+
+The 1:25 reverse split will reduce Class A Ordinary Shares from 79 million to 3.2 million, raising par value to $0.40.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataTrading is expected to resume on 21 April under the symbol DDC with a new CUSIP.
+
+The news comes as US President Donald Trump raised the tariff charged to China by the US to 125% and authorised a 90-day pause on his plans for tariffs for more than 75 nations.
+
+In a post on Truth Social, Trump said: “Based on the lack of respect that China has shown to the world’s markets, I am hereby raising the tariff charged to China by the United States of America to 125%, effective immediately.”
+
+A 10% baseline tariff for all US imports, which came into effect over the weekend, will remain.
+
+The additional tariffs were due to be effective for a long list of countries including China, the UK, Japan and EU, from yesterday.
+
+Addressing the “noise” created by tariffs and geopolitical tensions, Chu said “DDC is well-insulated from these risks”.
+
+The chief highlighted that, in 2024, 80% of Hong Kong-based DDC’s revenue was generated from China’s domestic market, where it produces and sells locally.
+
+DDC’s “growing” export business focuses on Southeast Asia, protecting it from US tariff-related disruptions, she explained.
+
+DDC, which listed on the NYSE in 2023, offers a range of ready-to-cook, ready-to-heat, and ready-to-eat (RTE) products through brands such as Nona Lim, Yai’s Thai, Omsom, MengWei, and Yujia Weng.
+
+Additionally, a joint venture in China, with a committed net profit of 110.25m yuan ($15m) over five years, is expected to boost growth.
+
+Earlier this month, DayDayCook announced a venture with China-based ready-meals producer Hewen Agricultural Technology to scale RTE solutions for e-commerce, restaurant, and DTC channels in China.
+
+While the US contributed 20% of DDC’s revenue last year, the company expects this segment to remain a “smaller, stable contributor”.
+
+DDC also plans to pursue growth opportunities in Asian markets, maintaining a separate US domestic supply chain.
+
+Looking ahead, Chu described 2025 as a “transformational year” for the business, citing key developments such as the company’s return to full SEC and NYSE compliance, her increased personal stake in the business, and a move to diversify corporate reserves through cryptocurrency investment.
+
+“We plan to complete the initial Bitcoin injection in the next 30 days and moving forward we have a commitment for additional injections of Bitcoin at even more favourable share prices as we grow,” she said.
+
+“Market fluctuations often obscure fundamentals. Today, DDC is stronger operationally, financially, and strategically than at any point in our history. Our China-centric model, fortified by strong local demand and regional exports, offers stability and growth in uncertain times. While I cannot dictate market sentiment, I urge you to focus on our execution: we are controlling what we can, with urgency and precision.”",www.just-food.com,2025-04-10,14,DDC CEO reassures investors amid week of global market turmoil  ,article,0.05151044657,39,171,171.2949309
+https://www.just-food.com/news/vandemoortele-extends-acquisition-spree-with-deal-for-delifrance-bakery/,true,Reports on a specific corporate action (acquisition) with factual details and quotes.,Vandemoortele extends acquisition spree with deal for Délifrance bakery,Vandemoortele has extended the Belgium food group’s acquisition spree with a deal for bakery business Délifrance.,"Vandemoortele has extended the Belgium food group’s acquisition spree with a deal for bakery business Délifrance.
+
+Hot on the heels of the purchases of the Bunge group’s European margarine and spreads assets and Italian frozen bakery products business Lizzi, family-owned Vandemoortele has snapped up Délifrance from the Vivescia Group.
+
+While the financial terms of the transaction were not disclosed, Vandemoortele said in a statement today (28 March) that the combination with Délifrance will create a €2.4bn ($2.6bn) bakery group, providing “solutions to retail and foodservice partners”.
+
+Délifrance, a subsidiary of the French grain cooperative Vivescia is regarded as “one of Europe’s leading frozen bakery manufacturers”, which generated a turnover of around €930m in the year through June, according to the statement.
+
+Délifrance operates 14 production facilities, employs more than 3,200 staff and supplies retail and out-of-home customers across Europe and in Asia.
+
+Vandemoortele itself already has 28 manufacturing plants and 3,500 workers, with its bakery products business generating an estimated turnover of €1.4bn. As well as Lizzi, the company’s frozen bakery brands include Banquet d’Or and Lanterna, while the business also produces for private-label clients. It supplies markets in Europe and the US.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataLast year also saw Vandemoortele make a clutch of other acquisitions, including the purchase of Italian bakery business Dolciaria Acquaviva and a majority stake in New Jersey-based peer Banneton.
+
+The combination with Délifrance will expand Vandemoortele’s offering of viennoiseries, Danish pastries and artisanal breads.
+
+Yvon Guerin, the CEO of the Belgium business, said: “This new combination will allow us to create powerful synergies in terms of accelerated growth, customer service, product range, innovation and branding. With a robust investment plan, we are convinced we can accelerate future growth.”
+
+The deal is subject to competition approvals and clearance by Vivescia’s “employee representatives”.
+
+Robert O’Boyle, the CEO of Délifrance, said the deal with Vandemoortele will pave the way for further investment and “accelerate the growth of all our customer partnerships throughout Europe, Asia and North America”.
+
+Christoph Büren, the chairman of Vivescia, said the disposal of Délifrance forms part of its 2030 strategy to “write a new chapter in our story of growth, innovation, and the creation of sustainable value for agriculture”.",www.just-food.com,2025-03-28,27,Vandemoortele extends acquisition spree with Délifrance,article,0.04750052282,25,159,171.2949309
+https://www.just-food.com/news/robert-f-kennedy-jr-tells-big-food-to-ditch-artificial-dyes/,true,Reports on a specific event (meeting between US Health Secretary and food companies) with news-style reporting,Robert F. Kennedy Jr. ‘tells Big Food to ditch artificial dyes’,US Health Secretary Robert F. Kennedy Jr. has reportedly met major food companies and told them to remove artificial dyes from their products.,"US Health Secretary Robert F. Kennedy Jr. has reportedly met major food companies and told them to remove artificial dyes from their products.
+
+News agency *Bloomberg* was one of the first to report on the private discussions between Kennedy and the food companies, said to include PepsiCo and Kraft Heinz.
+
+Fellow news agency *Reuters *said it had seen an email from industry body the Consumer Brands Association (CBA), which said Kennedy wants artificial dyes out of the food supply before he leaves office in 2028.
+
+Kennedy made clear that he will “take action unless the industry is willing to be proactive with solutions”, the email is said to have stated.
+
+In January, President Trump’s pick as Health Secretary accused the US food and beverage industry of “poisoning” the American people.
+
+In a US Senate hearing to consider his nomination to the role, he said, if elected, he would “scrutinise the chemical additives in our food supply”.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataEarlier this week, Kennedy, who has promised to tackle the country’s epidemic of chronic illness, which he links to a poor diet and unhealthy ingredients, ordered industry regulator the Food and Drug Administration (FDA) to improve the oversight of food ingredients.
+
+Now, according to *Reuters*, the FDA will work with the industry to create a federal framework on food dyes.
+
+California has already banned dyes from food served in school lunches, and Virginia and New York State are said to be considering similar measures, but Kennedy is said to want a nationwide ruling.
+
+In January, the FDA said it plans to ban the use of the so-called Red 3 food colouring additive in food, supplements and ingestible drugs.
+
+Also known as erythrosine, or FD&C Red No. 3, the synthetic dye gives a bright, cherry-red hue to products and has been widely used in confectionery, cookies, frozen desserts and for icings, as well as medications, according to the FDA.
+
+CBA CEO Melissa Hockstad said in a statement issued on Monday (10 March) following a roundtable meeting with Kennedy: “Today, industry leaders met with Health and Human Services Secretary Robert F. Kennedy, Jr. to discuss his Make America Healthy Again agenda and working together to maintain consumer access to safe, affordable and convenient product choices.
+
+“It was a constructive conversation and we look forward to continued engagement with the secretary and the qualified experts within HHS to support public health, build consumer trust and promote consumer choice.”
+
+*Just Food *asked PepsiCo and Kraft Heinz to confirm their attendance at the meeting with the Health Secretary and for their reaction to his demand, outside of US office hours.
+
+PepsiCo confirmed it had taken part in the meeting but said it would not discuss its contents.
+
+A spokesperson added: “We appreciate the Secretary taking the time to sit down with us and view the meeting as a productive first step in working with the Administration.
+
+“Together, we share a commitment to ensuring that America’s food system is the best in the world. We remain focused on providing consumers with convenient, affordable, and safe foods and drinks – including more options with natural ingredients, no synthetic colours and reductions in sugar, fat and sodium.”
+
+Kraft Heinz said: “We look forward to partnering with the Department of Health and Human Services in the mission to provide safe, affordable, and wholesome food for all.
+
+“At Kraft Heinz, we make products for all lifestyles. We’ve been on a journey to innovate and improve the nutrition profile of our beloved products and look forward to collaborating with the industry and with the Administration to do even more.”",www.just-food.com,2025-03-26,29,Robert F. Kennedy Jr. ‘tells big food to ditch artificial dyes’,article,0.05083550243,36,173,171.2949309
+https://www.just-food.com/features/,false,"The content is a summary of a conference, not a specific news report.",Features,none,"Opportunity was the theme that buzzed around the Dairy Innovation Strategies conference in Copenhagen – the industry just has to…
+
+Opportunity was the theme that buzzed around the Dairy Innovation Strategies conference in Copenhagen – the industry just has to…",www.just-food.com,2025-04-01,23,Features - Just Food,article,0.05024696678,11,315,171.2949309
+https://www.just-food.com/excellence-awards/submissions-open-2025/,false,"This is a promotional announcement for an award program, not a news article reporting a specific event.",Introducing the Just Food Excellence Awards 2025,The 2025 Just Food Excellence Awards are open for submissions. Download our Research Guide for more details,"The Just Food Excellence Awards celebrate the greatest achievements and innovations in the industry. The program provides a platform to recognize the people and companies that are driving change.
+
+Our program is designed to highlight excellence within the sector by looking at a range of corporate activities including deals, business projects and company initiatives, both internal and in the community.
+
+## How to take part in the Excellence Awards
+
+To learn how to enter your organization for the awards, please download the Research Guide. This comprehensive guide provides details on the necessary submission information, and the process for submitting information to us.
+
+## How the Excellence Awards work
+
+Companies and institutions undergo evaluation based on their performance in 12 key ** Areas of Excellence**, supported by evidence from both our research and ranking submission process.
+
+**Business Expansion****Diversity****Environmental****Financing****Innovation****Investments****M&A****Marketing****Product Launches****Research and Development****Safety****Social**
+
+For comprehensive details on our methodology and scoring system, please download the* RESEARCH GUIDE*.
+
+## Making the most of your award win
+
+Participating in the *Excellence Awards* offers your company numerous benefits, including the ability to showcase your achievements to the market and attract new prospective clients.
+
+For a comprehensive understanding of the benefits, the scale of our audience, and the marketing packages available, please download the *RESEARCH GUIDE* or contact Tina Ross at tina.ross@globaldata.com
+
+## Frequently-Asked-Questions (FAQ)
+
+**Are there any costs involved in the awards?**
+
+While there is no fee for submitting information, we offer a variety of packages to enhance your exposure and promote your success to our audience. For details, please contact Tina Ross at tina.ross@globaldata.com.
+
+**What sort of projects can I submit as case studies?**
+
+Ensure that case studies align with one of our 12 *Areas of Excellence*. Refer to the examples provided under each category in the following section for guidance.
+
+**I’d like to submit a case study, but I’m unsure about the appropriate category for submission**
+
+Submission for a specific category is not mandatory; we will consider relevant case studies for all applicable categories.
+
+**How will our case studies be used?**
+
+Case study details may be published with your ranking. If there are specific details you prefer not to be disclosed, please clearly state this in the description.
+
+**I would like to submit a long-term project as a case study. Is it eligible for consideration in this year’s research?**
+
+The project will be considered valid if a substantial amount of work has been undertaken during the research period.
+
+**Can I get an extension to the submission deadline?**
+
+Kindly email your extension request along with the desired duration to our research team.
+
+## Contact Us
+
+For additional information on the awards and our methodology, please contact Tina Ross at tina.ross@globaldata.com",www.just-food.com,2025-03-28,27,Introducing the Just Food Excellence Awards 2025 - Just Food,article,0.05436797232,34,161,171.2949309
+https://www.just-food.com/news/capsa-majority-shareholder-cheese-maker-innolact/,true,Reports on a specific corporate action (Capsa acquiring a majority stake) in a news-style format.,Spain dairy group Capsa becomes majority shareholder in cheese maker Innolact,"Capsa Food has acquired an additional 20% stake in local cheese maker Innolact, becoming the company’s majority shareholder.","Spanish dairy group Capsa Food has acquired an additional 20% stake in local cheese maker Innolact, becoming the company’s majority shareholder.
+
+Financial details of the transaction have not been disclosed.
+
+The latest deal follows Capsa’s initial investment in July when it acquired a 40% stake in the Galicia-based cheese maker. At that time, the remaining 60% was held by the company’s founding partners.
+
+Despite the change in ownership structure, the owner of the Quescrem brand will continue to operate under its current management, led by co-founder Sergio Martínez, reported Spanish daily La Voz de Galicia.
+
+In a LinkedIn post on 10 April, Capsa said the transaction marked “one more step in our strategy of growth and strengthening in the sector to boost our cheese business”.
+
+Founded in 2006 as a spin-off by researchers from the University of Santiago de Compostela, Innolact supplies cream cheese, mascarpone and other dairy products to 45 countries across five continents.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn 2023, Innolact generated a turnover of €25m ($27.2m). In 2022, the last year in which Capsa – which counts the Central Lechera Asturiana co-op as its major shareholder – disclosed its revenue, it stood at €895m, up 18% on a year earlier.
+
+Net profit, however, dropped 73% to €5.1m, a decline that Capsa Food put down to inflation-linked higher ingredients costs and the war in Ukraine.
+
+Capsa’s increased investment in Innolact comes as the Asturias-based company has set a target of reaching “€1bn in annual turnover”.
+
+The Spanish dairy group currently employs over 1,400 people across its eight production plants across Spain.
+
+In January last year, Capsa took full ownership of Lácteas Flor de Burgos, having first acquired a 50% stake in the business in 2020.
+
+The remaining stake was acquired from Lactan Holding Group for an undisclosed sum and gave Capsa Food control of a seventh factory, located in Burgos, Castilla Leon.",www.just-food.com,2025-04-11,13,Capsa becomes majority shareholder in cheese maker Innolact,article,0.0441521694,29,167,171.2949309
+https://www.just-food.com/news/vivadour-terres-du-sud-eye-merger/,true,Reports on a specific real-world event (merger discussions between two companies) with news-style reporting,French co-ops Vivadour and Terres du Sud eye merger,French agricultural cooperatives Vivadour and Terres du Sud have entered “exclusive discussions” to explore a potential merger.,"French agricultural cooperatives Vivadour and Terres du Sud have entered “exclusive discussions” to explore a potential merger.
+
+In a statement, Vivadour said the co-ops aim to jointly build the “full agricultural, agri-food, and distribution potential of unified terroirs”.
+
+Vivadour added the boards of directors of both the cooperatives have approved “the study of a merger”.
+
+Employee representative bodies across both organisations have been informed about the proposed initiative, the statement said.
+
+Vivador and Terres du Sud both grows and sell a range of food ingredients to manufacturers.
+
+Terres du Sud’s consumer-facing brands include the poultry brand Blason d’Or, duck meat business Delmond L’Origine and fruit juice lines Vallée Verte and O’natur.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataO’natur offers a “premium” range of fruit juices for specialist networks such as organic, wine merchants, delicatessen stores, café-hotel-restaurant and caterers.
+
+Vivadour said the proposed merger of the co-ops would be based on “the complementarity of their territories, their businesses, and their skills**.”**
+
+If the co-ops decide to merge, the move is contingent on approval from the French competition watchdog.
+
+The cooperatives will also consult with staff representatives and seek approval from cooperative members, potentially through a vote at an Extraordinary General Meeting scheduled for “the end of 2025”.
+
+Last month, French agri-food cooperatives Euralis and Maïsadour announced plans to create an entity with a turnover of around €3bn ($3.2bn) through a merger.
+
+Two years ago, the co-ops pulled plans to combine their operations in foie gras, salmon and direct sales after opposition from France’s competition watchdog.",www.just-food.com,2025-04-07,17,French co-ops Vivadour and Terres du Sud eye merger,article,0.04463593634,25,157,171.2949309
+https://www.just-food.com/vms_clients/snowflake/,false,"This is a promotional page with a case study download, not a news article.",Snowflake,For targeting Tech Monitor article on; Verdict Private Banker International Retail Banker International Electronic Payments Leasing Life Life Insurance International…,"
+                         By downloading this case study, you acknowledge that GlobalData may share your information with   and that your personal data will be used as described in their  
+                        
+                         Visit our   for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.  Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address. 
+		Global Food Industry News | Market Research and Reports - Just Food 
+				Powered by
+				 
+			 © Verdict Media Limited 2025",www.just-food.com,2025-03-25,30,Snowflake - Just Food,article,0.04868415321,7,142,171.2949309
+https://www.just-food.com/sitemap.html,false,"This is a sitemap, not a news article.",none,none,"This XML sitemap is used by search engines which follow the XML sitemap standard. This file contains links to sub-sitemaps, follow them to see the actual sitemap content.
+
+This file was dynamically generated using the WordPress content management system and **XML Sitemap Generator for Google** by Auctollo.",www.just-food.com,2025-04-24,0,XML Sitemap,,0.4149872123,4,112,171.2949309
+https://www.just-food.com/news/science-in-sport-takeover-bid/,true,Reports on a specific corporate action (takeover bid) in a news-style format.,Takeover approach for sports-nutrition group Science in Sport ,UK sports-nutrition group Science in Sport has expressed its interest in a tentative takeover approach from private-equity firm BD Capital.,"UK sports-nutrition group Science in Sport has expressed its interest in a tentative takeover approach from private-equity firm BD-Capital.
+
+In a stock-exchange filing, Science in Sport said BD-Capital had floated a potential bid for the company of £0.34 ($0.45) a share.
+
+The company, which markets sports-nutrition products under brands including SiS and PhD Nutrition, said the approach “may or may not result in an offer” in the business.
+
+However, Science in Sport added an independent board committee had “carefully evaluated the indicative terms of the possible offer” and would be “minded to recommend” it if BD-Capital makes a “firm intention” to bid.
+
+The private-equity firm has until 14 May to say whether or not it plans to do so.
+
+In 2023, BD-Capital made an investment in Netherlands-based food supplements company Bonusan. It also has gut-health food supplement provider Symprove in its portfolio.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIn January, Science in Sport issued an unaudited trading update for 2024, along with its outlook for 2025. It said it expected its annual revenue to have fallen by 17.5% to £51.9m in 2024.
+
+However, in the brief update, the company said it expected its adjusted EBITDA to more than double to £4.2m.
+
+Science in Sport said it had “continued to see improvements in its operational and financial performance” after its interim results were announced in September.
+
+Looking ahead, it said, “trading has started well”, adding it expected the “return to growth seen in the second half of 2024″ to continue into 2025 “together with the full effects of the cost savings made in 2024”.
+
+In the first half of 2024, Science in Sport generated revenue of £25.7m, down 25.4% year-on-year.
+
+Gross profit fell by 20.8% to £11.5m. Underlying EBITDA rose by 74% to £2m, with the EBITDA margin increasing from 3.3% to 7.7%.
+
+It ran up a loss for the period of £2.5m, compared to one of £3.3m in the first half of 2023.",www.just-food.com,2025-04-17,7,Takeover bid for sports-nutrition group Science in Sport ,article,0.04480052449,30,168,171.2949309
+https://www.just-food.com/news/eurovo-buys-two-chicks-stake/,true,Reports on a specific corporate action (acquisition) in a news-style format,Eurovo buys majority stake in UK egg business Two Chicks ,"Eurovo Group, a European producer of eggs and egg-based products, has entered the UK market by acquiring a majority stake in Two Chicks.","Eurovo Group, a European producer of eggs and egg-based products, has entered the UK market by acquiring a majority stake in egg whites business Two Chicks.
+
+Founded in 2007 by Anna Richey and Alla Ouvarova, Two Chicks claims to be the “first” to launch liquid egg white in UK supermarkets, and has doubled its turnover over the past two years.
+
+Financial terms of the deal were undisclosed.
+
+In a statement, Eurovo chief sales and marketing officer Federico Lionello described the transaction as a “significant step forward for both our companies”.
+
+He said the move will connect Two Chicks to Eurovo’s “fully integrated supply chain” and provide Eurovo with “the opportunity to enter the UK market alongside a strong and visionary brand”.
+
+In its statement, Two Chicks said the deal will allow it to benefit from being part of a “larger group with the resources and status to help the company grow”, including “expanding” its product range, entering “new and exciting areas”, and increasing global reach beyond its present international footprint.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataIts products are currently stocked by UK retailers including Sainsbury’s, Tesco, and Lidl, and are also available in international markets such as France, the Netherlands, Luxembourg, and the UAE.
+
+Richey and Ouvarova will remain in place as shareholders.
+
+In a joint statement, they said, “we look forward to benefitting from Eurovo’s extensive and diverse production capabilities, along with their geographical reach and scale, which will enable us to achieve common goals including exciting new product development”.
+
+Italian family-owned Eurovo posted annual revenues of around €1.25bn ($1.38bn) in 2024 and serves approximately 5,000 customers across more than 40 countries.
+
+Eurovo’s portfolio includes consumer brands le Naturelle, Maia and Novissime. Professional brands include Eurovo Service, Élite and Bakery Innovation, Liot, and Maia Professional.
+
+Based in Imola, the company operates 28 sites across Europe, comprising farms, feed production units, and processing hubs.
+
+These facilities span major markets including France, Spain and Poland.",www.just-food.com,2025-04-04,20,Eurovo buys majority stake in UK egg business Two Chicks ,article,0.04505154152,30,162,171.2949309
+https://www.just-food.com/deals/,false,Reports on a specific corporate action (acquisition) in a news-like format,Deals,none,"Italian family-owned egg producer Eurovo has taken over the Spanish egg business Granja Pinilla in its entirety. Granja Pinilla, founded…",www.just-food.com,2025-04-01,23,Deals - Just Food,article,0.04374104626,15,186,171.2949309
+https://www.just-food.com/events/energy-transition-impact-of-the-current-geopolitical-climate/,false,The content is missing.,Energy Transition: Impact of the current geopolitical climate,none,none,www.just-food.com,2025-04-10,14,Energy Transition: Impact of the current geopolitical climate - Just Food,article,0.0211246936,0,120,171.2949309
+https://www.just-food.com/contractors/pumps/watlow-electric-manufacturing-company/,false,"This is a promotional article about a company and its services, not a news report.",Watlow Electric Manufacturing Company,none,"Watlow® is a global industrial technology company that provides an array of temperature controllers, power controllers, heating technologies and temperature sensing platforms. We develop these products using our world-class engineering expertise, advanced thermal systems and manufacturing excellence.
+
+Watlow has already provided extensive expertise in the design and control of thermal systems for the food and beverage industry. Our process heaters are suitable for a range of applications, including pasteurisation, fermentation, dairy and drying processes.
+
+## Multinational supply of thermal systems for the food industry
+
+Watlow has grown in product capability, market experience and global reach since its establishment in 1922, and now holds more than 1,000 patents and covers 95 countries. We operate 13 manufacturing centres and seven advanced technology and development centres in North America, South America, Europe and Asia, which employ more than 4,000 team members in total.
+
+In 2022, Watlow acquired Eurotherm®, allowing us to offer its premium products, including PID temperature controllers, recorders and data acquisition capabilities, solid state relays and power controllers, software and systems. Alongside Eurotherm, Watlow brings its experience to food processing and several other major industries, including medical, glass, clinical, analytical and life sciences.
+
+## Support for all stages of thermal system development
+
+Watlow’s expertise in developing thermal systems has driven innovation in the foodservice equipment industry for many years. We aim to know our customers’ applications at least as well as they do, if not better.
+
+Our team of field-based sales engineers complement our customers’ engineering teams by directly involving themselves in all stages of product development, even from early life cycle product design. Their unique approach, based on technical expertise and solutions, allows them to consistently deliver leading thermal products and solutions for companies in the foodservice equipment industry.
+
+## Services to support your company’s interests
+
+Watlow approaches customers with a unique mindset at all stages; because of our technology and long-standing legacy in the foodservice equipment sector, we understand the thermal environment more closely than many of our competitors. We make use of these assets in all aspects of our customers’ product life cycles, offering comprehensive insights in areas such as predictive performance and product life expectancy to increase value.
+
+Watlow is committed to never selling our clients’ spare parts to third-party providers, believing that your proprietary designs and products should not be sold to anyone else. This safeguards your aftermarket business and warranty risk, as well as your brand, guaranteeing a steady supply of high-quality OEM components.
+
+Recognising the importance of risk mitigation to companies’ supply lines, Watlow has developed a global footprint that lines up closely with our customers’ operations. We manufacture our products in the US, Mexico, Europe and Asia, supported by three advanced technology centres and by sales offices in 16 countries. This coverage model allows us to respond to all our customers’ needs, from prototypes to full-scale launches.
+
+For more information about Watlow’s services and how they can benefit your operations, please contact us today via the enquiry form on this page.",www.just-food.com,2025-04-17,7,Watlow Electric Manufacturing Company - Just Food,article,0.06890505349,18,161,171.2949309
+https://www.just-food.com/news/vertical-farming-business-jones-food-placed-into-administration/,true,Reports on a specific real-world event (Jones Food Company entering administration) with news-style reporting,UK vertical farmer Jones Food Company placed into administration,"Ocado-backed, UK-based, vertical-farming business Jones Food Company was placed into administration on 7 April.","UK-based vertical farmer Jones Food Company has entered administration.
+
+The business, which was set up in 2017 and secured backing from Ocado two years later, has ceased production. It has appointed RSM UK as administrator.
+
+Jones Food confirmed it is looking to sell its assets but said it is “unable to comment on whether there are any interested buyers at this stage”.
+
+According to a statement sent to *Just Food* by RSM UK, the agri-food company’s 61 employees have been made redundant but a “core team of 11” are still employed, helping the administrators in maintaining the site and managing potential buyers.
+
+Damian Webb, a partner at London-based RSM UK, said: “The company has built a state-of-the-art vertical farming facility with a highly skilled workforce. There is a great opportunity for a purchaser to build on the investment to date to take the business forward.”
+
+Gloucestershire-based Jones Food built indoor, hydroponic farms to grow fresh produce in a controlled environment.
+
+# US Tariffs are shifting - will you react or anticipate?
+
+Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
+
+By GlobalDataAccording to the company’s website, at one point it delivered 3,000kg of herbs each week to UK customers.
+
+The business said its fully automated farms were able to grow 100 times more yield per m2 compared to traditional land, while reducing operational costs, using renewable electricity and processing 90% less water.
+
+It has two farms. JCF1 in Scunthorpe, Lincolnshire, opened in 2018 and a second in Chepstow in Gloucestershire was launched last year. Across the sites, Jones Food Company supplied private-label products and produce under two brands: Homegrown and Leaf. The business also has an innovation centre in Bristol.
+
+Last month, US-based Plenty Unlimited filed for Chapter 11 bankruptcy protection to keep its business afloat as it restructures operations.
+
+The California-headquartered company filed for bankruptcy in the Southern District of Texas court as it sought to “restructure its liabilities, streamline operations and focus its go-forward operations”.
+
+In a statement on 23 March, Plenty said it has also received a “commitment” for debtor-in-possession (DIP) financing of $20.7m.",www.just-food.com,2025-04-11,13,Vertical farming business Jones Food placed into administration,article,0.04534838909,29,171,171.2949309
+https://www.foodnavigator.com/News/Promotional-features/digital-supply-chain-networks-for-european-regulations/,true,"Reports on a specific topic (digital supply chain networks) and its impact on the European F&B sector, with a focus on regulatory compliance and industry trends.",How digital supply chain networks are turbocharging the European F&B sector,"As manufacturers struggle to adhere to stringent regulatory requirements, digital supply networks emerge as a solution to overcome challenges. ","**When the European Union postponed its Deforestation Regulation (EUDR) implementation to December 2025, the collective sigh of relief through the food and beverage (F&B) industry was palpable. **
+
+Many manufacturers were facing a harsh reality: they simply could not verifiably trace every single element of their products, including cocoa, coffee, soy, palm oil and more, back to the plot of land where they originated – a core requirement of the regulation.
+
+But while this reprieve has delayed EUDR implementation, it hasn’t stopped it. With the clock still ticking, it’s a critical opportunity to address a fundamental truth. Many European food manufacturers have been operating with complex global supply chains they cannot fully see, understand or trust.** **
+
+### The data disconnect holding Europe back
+
+European F&B manufacturers are facing something of a paradox. Despite generating more raw data than ever before through complex global supply chains, they struggle to harness this information effectively.
+
+And, therefore, they struggle to use it effectively. Despite a lot of technological progress, much of the industry remains trapped in email-based supplier communications, with 95% of suppliers still relying on this method according to research by TraceGains – or worse, the 4% still using fax machines. We can, and must, do better.
+
+This fragmentation is not just inefficient; it’s becoming existentially problematic as regulations like EUDR, Corporate Sustainability Reporting Directive (CSRD) and Corporate Sustainability Due Diligence Directive (CSDDD) demand unprecedented levels of supply chain visibility. Manual processes are just too prone to human error, and in a tightly regulated market, errors attract big costs.
+
+Brands now need to know not just what’s in their products, but where every single ingredient came from, under what conditions it was produced and its full end-to-end environmental impact. That is simply impossible with traditional and restrictive linear supply chain models.
+
+For instance, when a European confectionery manufacturer needs to prove its cocoa hasn’t contributed to deforestation, or a plant-based food producer must verify the sustainability credentials of its probiotic functional ingredient, the limitations of disconnected, document-based supplier relationships become painfully apparent.
+
+### Breaking the linear chain
+
+The solution lies not in incrementally improving current systems, but in fundamentally reimagining how supply chains can function. Progressive European manufacturers are transitioning from linear, document-based supplier relationships to networked, data-driven ecosystems.
+
+In a networked model, the flow of information becomes as critical as the flow of goods. Suppliers and manufacturers connect through platforms that standardise and automate data exchange, creating a shared language for compliance, sustainability and quality. No ambiguity, no misinterpretation.
+
+Many food manufacturers experiencing rapid scaling and expansion face significant quality control challenges. As they grow, the volume of certificates of analysis (COAs), suppliers, specifications and compliance documentation grows exponentially, creating labour-intensive processes vulnerable to human error. COA verification processes that are slow and manual at the best of times become unsustainable at scale.
+
+This is where the TraceGains platform makes all the difference. Taking COAs as an example, by embracing new technology, brands can automatically compare COAs with specifications and alert teams when lots are off-spec.
+
+The visibility provided enables manufacturers to manage risk proactively, make better-informed decisions about sourcing, formulation and new product development – ultimately delivering safer products to European consumers. Data collection becomes a strength, not a burden.
+
+### The innovation imperative
+
+Speed to market has always been essential in F&B, but the stakes are rising. The TraceGains ‘2024 NPD Report: R&D Outlook for the Food and Beverage Industry’ showed that nearly 75% of food and beverage manufacturers plan to increase spending on new product development this year.
+
+Yet the industry faces a puzzle: increased investment in innovation is shackled to frustratingly slow development cycles. According to Food Processing, 42% of companies still take nearly a year to move products from concept to shelf. One factor contributing to this is the time-consuming nature of ingredient sourcing, specification management and formulation when working with fragmented data. When R&D teams lack visibility into supplier capabilities or sustainable alternatives, innovation stalls.
+
+Digital formulation tools are changing this equation. By using networked ingredient data, the TraceGains platform streamlines the formulation process through instant access to verified ingredient information and specifications. This eliminates lengthy manual searches and back-and-forth communications with suppliers that typically slow down development.
+
+The TraceGains ecosystem simplifies formulation, which speeds up new product launches and helps brand owners and formulators react faster to changing market needs, all without compromising on safety and transparency. Manufacturers never again need to sacrifice provenance and authenticity for agility.
+
+Knowledge is power, and with comprehensive data on suppliers, ingredients and compliance requirements readily available in one place, R&D teams can make faster, more informed decisions throughout the development process.
+
+By digitalising and centralising the formulation workflow, brands can dramatically reduce the time spent on documentation, compliance checks and specification management. This creates more time for market-led innovation and ensures that regulatory and sustainability requirements are built into the process from the start, never an afterthought.
+
+### The European opportunity
+
+With the world’s most demanding sustainability regulations, European manufacturers face both clear challenges and exciting opportunities. Those brands and formulation teams that embrace digital supply chain networks can turn regulatory compliance from a burden or obligation into a critical competitive advantage.
+
+Take the EUDR requirements for geolocation tracking of commodities. For companies still managing supplier documentation manually, this represents a massive and daunting undertaking. But for those with networked supplier ecosystems, where sourcing data flows automatically, compliance becomes an extension of existing capabilities rather than a new mountain to climb.
+
+This networked approach also addresses other uniquely European challenges, such as post-Brexit regulatory divergence. As UK businesses navigate dual compliance with both EU and UK food safety laws, digital platforms that can track requirements across jurisdictions become invaluable.
+
+The transition is as much about mindset as about technology; European manufacturers must shift from seeing suppliers as vendors to viewing them as partners in a shared ecosystem.
+
+### Beyond compliance to competitive advantage
+
+As regulatory pressures increase, European manufacturers have a choice to make – view digitalisation as a necessary cost of doing business, or embrace it as an opportunity to reimagine how they operate.
+
+Those choosing the latter path are discovering that networked supply chains deliver benefits far beyond compliance. They enable faster innovation, more resilient operations, and the ability to meet evolving consumer demands for transparency and sustainability.
+
+Key EUDR changes might be delayed, but by embracing digital supply chain networks now, European manufacturers can transform these challenges into unmissable catalysts for growth – creating a more transparent, sustainable, and innovative future for the F&B industry.
+
+**Author:** Michelle Henry, European Sales Director at TraceGains",www.foodnavigator.com,2025-04-07,17,Digital supply chain networks for European regulations,article,0.02607453619,33,82,117.9058824
+https://www.foodnavigator.com/News/Promotional-features/innovative-paper-and-packaging-alternatives/,true,Reports on a specific development (BeetKraft product) in a news-like format.,Sugar beet pulp promises functional improvements in paper products,"How can an innovative fibre, obtained from sugar beet, provide a great alternative to traditional wood pulp in kraft paper, cartons and containerboard?","**The demand for environmentally friendly packaging solutions is increasing, and both paper manufacturers and brand owners of consumer packed goods are looking for new innovative raw materials to develop future-oriented packaging solutions. **
+
+Packaging is a complex topic, though. Reliable raw material availability, consistently high printing and processing quality, smooth integration into existing production processes and low-price volatility are of great importance for paper and packaging manufacturers, as well as for printing companies.
+
+At the same time, brand manufacturers want to stand out from the competition with their products on the retail shelf by offering innovative, sustainable and appealing packaging solutions, and create consumer preference without having to compromise on functionality or price.
+
+Regulatory requirements such as the EUDR (EU Regulation on Deforestation-Free Products) or the PPWR (Paper and Paper Waste Regulation) contribute both opportunities and complexity. The change of existing paper and packaging material to more innovative solutions thus presents certain challenges that new alternative fibres for packaging material must overcome to be relevant. With BeetKraft®, Südzucker aims to offer a solution for exactly these challenges.
+
+### An alternative fibrous material for paper
+
+BeetKraft® is made from sugar beet pulp, a by-product that is obtained during the annual sugar production and processed into a high-quality substitute for wood-based pulp using a patented refining process.
+
+Since the end of 2024, and following a collaboration with technology partner Zelfo Technology GmbH and Simply By Nature, Südzucker is now producing industrial quantities of BeetKraft® at a demonstration plant in Offstein, Rhineland-Palatinate, Germany.
+
+BeetKraft’s suitability as an alternative fibrous material for the production of different paper qualities was examined and evaluated in collaboration with PTS (Papiertechnische Stiftung) in Heidenau, a highly respected institute in the paper industry. During the production of paper samples with up to 40% BeetKraft®, the material’s visual and technical properties were found to be very convincing.
+
+After a material screening on a laboratory scale, trials were carried out with various materials in combination with primary and secondary fibrous materials to produce different paper qualities on the PTS pilot paper machine, as well as a production run under real conditions in a paper factory.
+
+The tests have brought up lots of interesting insights, confirming BeetKraft’s suitability for a wide array of packaging solutions. During testing, results showed an increase in roughness as well as an increase in air permeability. In addition, due to the unbleached fibre character, the packaging has a more natural-looking colour. Consequently, a high-quality print image can be maintained.
+
+### Functional improvements in paper products
+
+Various product properties were important for Südzucker from the outset when developing BeetKraft®. These include functional improvements over classic wood-based pulp for paper, food safety, recyclability, easy integration in existing processes and no negative impact on continued FSC-certifiability of the final paper packaging solution. During the trials and tests it was found that BeetKraft® offers exactly that.
+
+- BeetKraft® strengthens paper and offers the same or even better stability than conventional wood fibres. Depending on the end use, an increased SCT value (stiffness) of up to 11% is possible. Further improvements are still being worked on.
+- Replacement of up to 40% of the classic, primary wood fibres in the paper recipe, while simultaneously increasing the stability of the cardboard and paper.
+- Possibility to reduce the overall weight and grammage of the packaging solution.
+- BeetKraft® offers consistently high quality for paper and cardboard for reliable and even printing results.
+- BeetKraft® can be integrated into existing production processes in the paper industry and can be reliably processed.
+- BeetKraft® is food-safe and can be used for packaging of dry, non-greasy foodstuffs.
+- Final packaging using BeetKraft® can be recycled, e.g. via waste paper recycling.
+- Year-round and plannable supply and thus reliable sourcing and reduction of dependencies on world markets concerning packaging raw materials.
+- No negative impact on FSC-certifiability.
+
+### Regional, Southern-German sugar beet cultivation
+
+Being obtained from the sugar beet, a crop that is grown in crop rotation and harvested annually, BeetKraft® is an innovative product obtained during the full valorisation of the sugar beet. In addition to being used as animal feed and for energy recovery, sugar beet pulp is therefore now also refined into BeetKraft®. The product has a brownish colour due to its origin, which ultimately gives the final kraft paper, cardboard or container board a natural-looking colouring.
+
+### Wide range of applications
+
+BeetKraft® can be used for a wide range of applications such as:
+
+**Kraft paper**Providing higher strength and durability. At the same time, the total grammage can be reduced depending on the application.**Cartonboard**Ensuring stable, high-quality cartonboard that is highly suitable for displays and product packaging.**Containerboard**Maintaining or improving the stability of containerboard providing a high-quality solution for the production of robust corrugated packaging and transport boxes.
+
+The BeetKraft® product is firmly integrated in the paper structure; there are no negative effects due to fibre tears or dusting during processing. The fibre structure is not weakened or negatively influenced by the use of BeetKraft® and thus subsequent paper processing can run smoothly.
+
+The suitability of the product has already been tested in several paper weights and different packaging and applications, such as 1kg sugar bags, sugar sticks packaging, carrier bags, paper sheets in various grammages, flyers and brochures with highly satisfying results.
+
+### Collaboration to support packaging needs
+
+The launch of the product does not mark an end to the development phase, though. Südzucker is continuously working on developing a wider variety of grammages, refinements and further improving the potential of SCT-values, as well as looking into other packaging solutions that could use BeetKraft® as a substitute for classic wood-based pulp.
+
+Südzucker is always happy to discuss packaging needs and sampling with you and support customers in application and integrating BeetKraft® into existing production processes.",www.foodnavigator.com,2025-04-07,17,Innovative paper and packaging alternatives,article,0.01629351738,37,94,117.9058824
+https://www.foodnavigator.com/News/Promotional-features/,false,"This page is a collection of promotional features and sponsored content, not a news article.",Promotional features - FoodNavigator.com,none,"Paid for and content provided by Südzucker AG
+
+How can an innovative fibre, obtained from sugar beet, provide a great alternative to traditional wood pulp in kraft paper, cartons and containerboard?
+
+Paid for and content provided by Südzucker AG
+
+How can an innovative fibre, obtained from sugar beet, provide a great alternative to traditional wood pulp in kraft paper, cartons and containerboard?
+
+Paid for and content provided by TraceGains
+
+As manufacturers struggle to adhere to stringent regulatory requirements, digital supply networks emerge as a solution to overcome challenges.
+
+Paid for and in partnership with Tate & Lyle
+
+Mastering mouthfeel is critical to unlocking taste and delivering on healthier and tastier food. How can formulators get it right? Find out in our Spotlight On broadcast.
+
+Paid for and content provided by Faravelli Group, international food ingredients distributor
+
+Achieving the perfect texture in plant-based foods is challenging. How can customisable solutions help manufacturers create high quality formulations?
+
+Paid for and content provided by Faravelli Group, international food ingredients distributor
+
+Enhancing the texture, flavour and stability of formulations can help to innovate food products with ease. How can manufacturers leverage functional blends to meet specific consumer needs?
+
+Paid for and content provided by European Union
+
+Consumers are learning more about gut health and the effects of overly processed foods. How can EU help producers promote ingredient transparency to ensure consumer trust?
+
+Paid for and in partnership with dsm-firmenich
+
+Taste, texture, health and sustainability are all key considerations for consumers when purchasing food. How can manufacturers create the perfect balance?
+
+Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)
+
+Startups and ingredients companies are innovating with plant-based solutions for egg replacement and egg reduction in bakery, pastry and savory. How are they helping manufacturers achieve cost savings while meeting consumer demand?
+
+Paid for and content provided by European Union
+
+Sustainable agricultural practices are essential to safeguard food security, land and livelihoods. How are EU regulations helping to improve processes and mitigate climate change?
+
+Paid for and content provided by Südzucker AG
+
+Consumers are turning to natural, regional and less-processed foods. How can manufacturers leverage raw beet sugar as a European-produced alternative to cane sugar?
+
+Paid for and content provided by Alland & Robert
+
+Reducing sugar content is a necessity for the food and drinks industry. Formulators can count on acacia gum, the natural additive sourced from the Acacia tree
+
+Paid for and content provided by Alland & Robert
+
+ACACIA GUM BENEFITS ON GUT HEALTH: Alland & Robert announces their study shows that 80% of people who consumed acacia gum every day for 2 months improved their intestinal health
+
+Paid for and in partnership with Griffith Foods
+
+Achieving sustainability throughout the supply chain is an important and complex challenge, especially when factoring in key requirements such as nutrition, taste and texture. How can it be done?
+
+Paid for and content provided by Tate & Lyle
+
+Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?
+
+Paid for and in partnership with Angel Yeast – Fermentation Nutrition
+
+Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?
+
+Paid for and in partnership with Griffith Foods
+
+Consumers seeking meat-free products are moving away from meat analogues to more ‘plant-forward’ products. How can players in the alternative protein aisles step up and fill the gap?
+
+Paid for and content provided by Future Food-Tech London, October 2-3, 2024
+
+Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?
+
+Paid for and content provided by Glebe Farm Foods
+
+Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?
+
+Paid for and content provided by ADM
+
+The welcome arrival of spring and approach of summer provide an almost annual ritual as consumer tastes change and move away from the rich, warmer profiles that dominate the seasonal produce of the winter months.
+
+Paid for and in partnership with ADM
+
+Vanilla’s delicate taste and enticing aroma make it one of the world’s most popular flavors, and a good fit for everything from ice cream to beverages
+
+Paid for and content provided by ADM
+
+Consumer demand for plant-based foods is on the rise – and at a significant rate. In 2019, the total retail market for plant-based foods was worth nearly $4.5bn, and dollar sales have grown by 31% over the past two years, compared with just 4% for total...
+
+Paid for and content provided by ADM
+
+Global demand for plant-based proteins is rising and major, ongoing opportunities await companies that deliver the plant-based meats, dairy and seafood consumers want
+
+Paid for and content provided by ADM
+
+Many things have changed in the wake of the pandemic. In the world of food and beverages though, the health and wellness trend has intensified.
+
+Paid for and content provided by ADM
+
+The stresses of 2020 are driving consumers to seek out indulgent sweet treats that provide sensory pleasure, comfort and nostalgia to improve their moods
+
+Paid for and content provided by ADM
+
+Through partnerships with growers and like-minded organizations, ADM is cultivating regenerative agriculture practices across the world.
+
+Paid for and in partnership with ADM
+
+The alternative protein market is continuing to grow exponentially across the globe, thanks to the rising popularity of flexitarian diets and trends like Veganuary
+
+Paid for and content provided by ADM
+
+Modern consumers are hungry for new food experiences. That creates opportunities for companies that can identify and serve emerging trends
+
+Paid for and content provided by ADM
+
+Regenerative agriculture is not just a buzzword, it is becoming essential in the implementation of sustainable agriculture practices.
+
+Paid for and content provided by ADM
+
+Naturally sourced and with a clean label, SweetRight® agave from ADM is certified organic, non-GMO and has a low glycemic index—with a reliable supply you can trust.
+
+Paid for and content provided by ADM
+
+ADM’s new locally sourced soy and wheat protein portfolio in EMEA provides opportunities for product diversification
+
+Paid for and content provided by ADM
+
+With a global network linking 200,000 farmers and customers, ADM is driving positive impacts in how the world uses food, fuel, consumer products and more.
+
+Paid for and content provided by ADM
+
+2020 changed consumer preferences in many ways. Faced with an unexpected threat to their wellbeing, consumers are taking a more proactive approach to the nourishment
+
+Paid for and content provided by Tate & Lyle
+
+Ingredient labels are more important than ever to consumers and food manufacturers. Survey after survey shows consumers read labels, base their buying decisions on their content and are willing to pay more for certain attributes. These trends are driving...
+
+Paid for and content provided by Givaudan
+
+Plant-based fish and seafood products look set to be the next big thing in alternative protein but they present unique challenges for manufacturers
+
+Paid for and content provided by Givaudan
+
+Givaudan, together with four visionary women in the culinary world, set out to challenge meat as center of the plate, laying the foundation for a sustainable food future.
+
+Paid for and content provided by Givaudan
+
+Organic products are growing in popularity among European consumers, but the rules on which natural flavourings can be used in these products are about to change.
+
+Paid for and content provided by Rethink Events Ltd
+
+Discover Future Food-Tech 2023: Tackling the global food crisis through sustainable, healthy food systems. Join us in London on September 28-29.
+
+Paid for and in partnership with IFF
+
+Meeting consumer demands with innovations that deliver on taste and affordability is a huge challenge for ice cream manufacturers given the current economic conditions around the globe. How can they stay ahead of the market?
+
+Paid for and in partnership with IFF
+
+Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.
+
+Paid for and in partnership with IFF
+
+Indulgence or health? Who said you can’t have both? Confections and chocolates can still taste fabulous without the guilt associated with excess sugars, fats and unhealthy additives
+
+Paid for and content provided by UAS Laboratories
+
+Condition-specific probiotics backed up by clinical trials remain rare. Heart health strain LRC is an exception that has created multiple functional food opportunities.
+
+Paid for and in partnership with Ingredion
+
+The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.
+
+Paid for and content provided by Huhtamaki
+
+How can the latest consumer insights help inform innovations and processes in sustainable packaging?
+
+Paid for and content provided by Südzucker AG
+
+Südzucker’s Sweet Trends Report 2024 offers insights into evolving consumer needs – and how you can meet them.
+
+Paid for and content provided by CSM Group (CSM Ingredients & HIFOOD)
+
+Maintaining a balance between indulgence and wellbeing, consumers want snacks that have nutritional value – without compromising on taste.
+
+Paid for and in partnership with Angel Yeast Extract – Savoury Ingredients
+
+Manufacturers need to meet growing consumer demand for sustainable protein together with expectations surrounding taste and texture. Does the solution lie in yeast protein?
+
+Paid for and content provided by Morinaga Milk Industry Co., Ltd.
+
+Maintaining our immunity has been hot topic for years. How can postbiotics bring innovation into functional products and promote immune health?
+
+Paid for and content provided by EIT Food
+
+Innovating the food system is essential to uncover improved means of production to offer manufacturers healthier, more sustainable products. Who is leading the way?
+
+Paid for and content provided by Fonterra Research and Development Centre (FRDC)
+
+As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.
+
+Paid for and content provided by Tetra Pak Corporate Communications
+
+Food and beverage manufacturers and brand owners face a wide range of future challenges, from the pressure to ensure traceability of their products, through to the need to identify better ways to engage with consumers.",www.foodnavigator.com,2025-04-15,9,Promotional features,website,0.01710864845,110,202,117.9058824
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674616-prio-supplies-b100-for-bunkering-in-portugal,true,Reports on a specific event (Prio supplying B100) in a news-style format.,Prio supplies B100 for bunkering in Portugal | Latest Market News,Portuguese biodiesel supplier Prio has supplied B100 marine biodiesel and fixed contracts for the supply pure hydrotreated vegetable oil (HVO) into marine for the first time in Portugal.,"Portuguese biodiesel supplier Prio has supplied B100 marine biodiesel and fixed contracts for the supply pure hydrotreated vegetable oil (HVO) into marine for the first time in Portugal.
+
+The bunker fuel delivery comprising 30t of 100pc used cooking oil methyl ester (Ucome) biodiesel took place in the Portuguese port of Viana do Castelo to the ferry *Lobo Marinho* and the containership *Funchalense V*, both owned by Grupo Sousa.
+
+Prio said the B100 supply achieved an emission intensity value of about 11.4 gCO2e/MJ, reflecting greenhouse gas (GHG) savings of about 88pc against a default fossil bunker value.
+
+The company also fixed summer-season March-July contracts with a cruise liner for the supply of 175t of Class II HVO at the port of Lisbon. This fuel is produced from used cooking oil (UCO).
+
+The B100 and HVO supplies are done on an ex-truck delivery basis.
+
+Marine biodiesel is seen as an alternative to conventional bunker fuels since the introduction of FuelEU Maritime regulations starting this year, which require ships traveling in, out, and within EU territorial waters to reduce GHG emissions by 2pc on a lifecycle basis and increasing up to 80pc by 2050.
+
+*Argus* assessed the price of Class II HVO fob ARA at an average of $1,795.13/t in the first quarter of this year, compared with $1,431.46/t for Ucome fob ARA in the same time in 2024. Both biofuels were marked well above conventional bunker fuel prices. Very-low sulphur fuel oil (VLSFO) dob ARA averaged $515.56/t and marine gasoil (MGO) dob ARA was $655.37/t during January-March this year.",www.argusmedia.com,2025-04-03,21,Prio supplies B100 for bunkering in Portugal | Latest Market News,article,0.05109052682,12,267,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674770-crude-equity-markets-tumble-on-us-tariffs-update,true,Reports on a specific real-world event (US tariffs) with news-style reporting,"Crude, equity markets tumble on US tariffs: Update | Latest Market News","WTI and Brent crude futures were down by about 7pc midday Thursday as markets weighed the potential for large scale economic disruption from US President Donald Trump <a href=""https://direct.argusmedia.com/article/2674458"">sweeping tariffs</a> for a range of imports.","*Updates prices, adds information on Opec decision.*
+
+WTI and Brent crude futures were down by about 7pc midday Thursday as markets weighed the potential for large scale economic disruption from US President Donald Trump sweeping tariffs for a range of imports.
+
+Equity markets also fell sharply with the Nasdaq down by more than 5pc and the S&P 500 down by about 4pc as of 12:30pm ET. The US dollar was also falling, down by nearly 2pc to its lowest level since October.
+
+The front-month Nymex May WTI contract was trading at $66.65/bl, down by more than $5/bl as of 12:30pm ET. ICE Brent was trading at $69.98/bl, down by about $5/bl.
+
+All foreign imports into the US will be subject to a minimum 10pc tax with levels as high as 34pc for China under Trump's sweeping tariff measure.
+
+Trump has exempted many energy and mineral products from the new tariffs, and much of the trade with Canada and Mexico appears to be remaining governed by the US Mexico Canada trade agreement (USMCA).
+
+Oxford Economics said Thursday it is considering revising downward its 2025 global GDP growth estimate from 2.6pc to 2pc and 2026 growth may drop below 2pc. This is under the assumption that the Trump tariff's stick and are not rapidly negotiated to lower tariff levels.
+
+Latin American and Asian economies with exports to US are the most exposed to the GDP downgrades, Oxford said.
+
+Oxford also said that global recession will likely be avoided, despite the strains of the tariffs.
+
+The drop in crude prices also came after a core group of eight Opec+ crude producers in a surprise move sped up plans to gradually unwind some 2.2mn b/d of production cuts by upping output by 411,000 b/d in May.
+
+""In view of the continuing healthy market fundamentals and the positive market outlook… the eight participating countries will implement a production adjustment of 411,000 b/d equivalent to three monthly increments, in May 2025,"" said the group, which includes Saudi Arabia, Russia, UAE, Kuwait, Iraq, Algeria, Oman and Kazakhstan.
+
+The decision to increase output by 411,000 b/d in May will kick in with the start of the summer season in the northern hemisphere when oil demand typically picks up.
+
+Meanwhile, the EU is preparing countermeasures against the new US tariffs.
+
+European Commission president Ursula von der Leyen said the bloc is finalising a first package of countermeasures to previously-announced US tariffs on steel, preparing for further countermeasures and monitoring for any indirect effects US tariffs could have.
+
+China also promised to take unspecified countermeasures against the new US import tariffs, which will raise duties on its shipments to the country to over 50pc.",www.argusmedia.com,2025-04-03,21,"Crude, equity markets tumble on US tariffs: Update | Latest Market News",article,0.1136801541,24,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680524-bulk-organic-imports-avoid-us-fees-on-chinese-ships,true,Reports on a specific real-world event (US fees on Chinese ships) with news-style reporting,Bulk organic imports avoid US fees on Chinese ships | Latest Market News,"The fees imposed by the US on Chinese-built vessels will not significantly impact maritime organic imports to the US due to exceptions for small bulk vessels, but containerized imports will face some fees. ","The fees imposed by the US on Chinese-built vessels will not significantly impact maritime organic imports to the US due to exceptions for small bulk vessels, but containerized imports will face some fees.
+
+The US announced Thursday that it will impose fees of $50/net ton (nt) on Chinese ship operators and $18/nt, or $120/container, on Chinese-built ships.
+
+Most organic imports to the US, especially for corn and organic soybeans, use bulk vessels to ship to the US. During the 2024-25 marketing year through March, no bulk vessel bringing organic corn and soy products into the country exceeded 70,000 dwt, according to bill of lading data. The fees will exclude any Chinese-built bulk vessel with a capacity of under 80,000 dwt, according to the US Trade Representative (USTR). As a result, bulk organic imports into the US will avoid these fees, even if imported on a Chinese ship.
+
+Some organic imports are brought in using containers. For a container with 21 metric tonnes (t) of organic soybeans, a fee of $120/container would be $0.16/bushel. The fee would be similar for a container of organic corn, but organic corn is rarely imported via container. The fee for a container with 21t of organic soybean meal will be $5.18/short ton.
+
+Some exporters to the US are more exposed to the fees on containers because of higher use of containerized freight. Shipments from the Black Sea used entirely bulk vessels over the past year, which will avoid the fees. Exporters in Africa and India, however, use containers for most exports and will be more exposed. Africa supplied 50pc of US maritime organic soybean meal imports during the 2023-24 marketing year, according to *Argus* estimates.
+
+All imports of organic soybeans from Argentina since last May used bulk vessels because of the higher cost of containerized freight to the US. If containerized freight rates between the US and Argentina fall, some organic commodities could be exported to the US by containers.
+
+Organic imports could also face some delays because of these fees, market contacts said. Some containers may wait at port longer until a non-Chinese-built vessel is available to ship the product to the US. This would lead to longer shipping times into the US and potentially to demurrage charges.
+
+The fees will take effect in October and will escalate over the next three years. The fees on a container brought in on a Chinese-built vessel will grow each year from $120/container in 2025 to reach $250/container in April 2028.",www.argusmedia.com,2025-04-22,2,Bulk organic imports avoid US fees on Chinese ships | Latest Market News,article,0.1224634928,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678415-us-ev-sales-up-in-1q-tesla-tumbles,true,Reports on a specific real-world event (US EV sales) with news-style reporting,"US EV sales up in 1Q, Tesla tumbles | Latest Market News",US electric vehicles sales in the first quarter rose despite a considerable decline from market-leader Tesla.,"US electric vehicles sales in the first quarter rose despite a considerable decline from market-leader Tesla.
+
+US sales of new electric vehicles (EVs) totalled nearly 300,000 in the first quarter of 2025, an
+
+Tesla maintained its position as the top seller, accounting for 128,100 units or 43.5pc of all EVs sold in the first quarter. This is 8.6pc lower than in the same period last year due to an aging line of models, fiercer competition and chief executive Elon Musk's public profile.
+
+General Motors, which includes the Chevrolet, Cadillac and GMC brands, and the Hyundai Group, which includes Hyundai, Kia and Genesis, closed out the top three at 31,886 and 22,995 units each, respectively.
+
+Volvo and Subaru saw their sales grow by the most over the year at 173pc each, followed Toyota Motors at 102pc and GM with a 94pc growth year-over-year. Sales for Mercedes-Benz declined by the most at 58pc, followed by Rivian with 37pc and Hyundai's subsidiary, Kia, at 27pc, — although Kia still sold the ninth-most EVs in the period.
+
+Honda and its subsidiary, Acura, and Stellantis brands Jeep and Dodge, debuted in the US EV market in January, with the Japanese brands already establishing themselves well into the top 10, with over 14,000 EV units sold.
+
+Sales forecasts for the next quarters are ""murky at best"" because of President Donald Trump's 25pc auto tariffs and an escalating trade war with China, according to Cox Automotive. Tariffs for Chinese lithium battery packs are currently set at 173pc, which hurts the supply chain for several carmarkers.
+
+The Hyundai Group is one EV maker that could see an increase in sales and market share, since the company is also building an EV battery cell production facility in the US, helping it in part to work around Trump's auto and ""reciprocal"" tariffs.
+
+Serving Kia, Genesis and Hyundai itself, the plant, located in Bartow County, Georgia,
+
+Ford, Stellantis and the Toyota and Honda Groups will also open battery-making plants in the US this year and could also have a less tariff-exposed US operation.
+
+| US electric vehicle (EV) sales | units | |||
+| Brand | 1Q 2025 | 1Q 2024 | ± | openin |
+| Tesla | 128,100 | 140,187 | -12,087 | -8.6 |
+| General Motors (Chevrolet, Cadillac, GMC) | 31,886 | 16,425 | 15,461 | 94.1 |
+| Hyundai Group (Hyundai, Kia, Genesis) | 22,995 | 24,611 | -1,616 | -6.6 |
+| Ford | 22,550 | 20,223 | 2,327 | 11.5 |
+| Volkswagen Group (VW, Porsche, Audi) | 19,827 | 13,128 | 6,699 | 51.0 |
+| Honda Motors (Honda, Acura) | 14,374 | 0 | 14,374 | na |
+| BMW Group (BMW, Mini) | 14,234 | 11,536 | 2,698 | 23.4 |
+| Rivian | 8,553 | 13,588 | -5,035 | -37.1 |
+| Toyota Motor (Toyota, Lexus) | 7,063 | 3,500 | 3,563 | 101.8 |
+| Nissan | 6,471 | 5,284 | 1,187 | 22.5 |
+| Additional unspecified EV models | 5,930 | 6,764 | -834 | -12.3 |
+| Stellantis (Dodge, Jeep) | 4,542 | 0 | 4,542 | na |
+| Mercedes-Benz | 3,472 | 8,336 | -4,864 | -58.3 |
+| Subaru | 3,131 | 1,147 | 1,984 | 173.0 |
+| Volvo | 2,718 | 996 | 1,722 | 172.9 |
+| Jaguar | 381 | 256 | 125 | 48.8 |
+| Total | 296,227 | 265,981 | 30,246 | 11.4 |
+| Source: Kelley Blue Book |",www.argusmedia.com,2025-04-14,10,"US EV sales up in 1Q, Tesla tumbles | Latest Market News",article,0.1242178389,20,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672526-us-mulls-cutting-funds-to-h2-hubs-outside-of-gop-states,true,Reports on a specific real-world event (potential funding cuts to hydrogen hubs) with news-style reporting,US mulls cutting funds to H2 hubs outside of GOP states | Latest Market News,"The US Department of Energy (DOE) is considering cutting funding to hydrogen hubs that are located in primarily Democratic states, while sparing those mostly spread across Republican states, according to a list shared with <i>Argus</i>. ","The US Department of Energy (DOE) is considering cutting funding to hydrogen hubs that are located in primarily Democratic states, while sparing those mostly spread across Republican states, according to a list shared with *Argus*.
+
+A table circulating among officials shows hubs that are to receive federal funding labeled as either ""cut"" or ""keep."" Out of the seven hubs, only three are set to ""keep"": HyVelocity, in Texas and Louisiana, the Appalachian hub spanning Ohio, Kentucky and West Virginia and the Heartland hub spread across Minnesota, South Dakota and North Dakota.
+
+The hubs that may lose federal support include California's ARCHES; the Pacific Northwest Hydrogen Association (PNWH2) spanning Oregon, Washington and Montana; the Midwest hub encompassing Illinois, Indiana and Michigan, and the Mid-Atlantic hub in Pennsylvania, Delaware, and New Jersey. With the exception of the Midwest hub, most of the hubs facing potential cuts would use renewable and nuclear power to produce hydrogen. Most of the projects in the hubs on the ""keep"" list would be powered by natural gas and use carbon capture and storage (CCS) facilities to reduce emissions.
+
+The DOE did not immediately respond to requests for comment. Fuel Cell and Hydrogen Energy Association (FCHEA) chief executive Frank Wolak said the list came from DOE but cautioned the department's plans are still unclear.""We're aware a list has been created that shows four of seven hubs being cut,"" said Wolak. ""We haven't seen anything formal and don't understand exactly what is the DOE intention.""
+
+Hydrogen hub funding advanced by the administration of former president Joe Biden was expected to come under scrutiny after President Donald Trump paused disbursements and ordered a review of clean-energy initiatives. Federal funding for the hubs grew out of the bipartisan Inflation Reduction Act and the Infrastructure and Investment Jobs Act, which together dedicated $8bn to jump start domestic hydrogen production in industrial clusters from the east to west coasts.
+
+The funding was structured to pay out to the hubs over four phases spanning a decade, with disbursements dependent upon projects meeting defined objectives related to operational progress and private-investment commitments. The first tranches to the seven hubs, totaling over $20mn, have been delivered but the list of potential cuts puts the fate of the second phase into doubt.
+
+""So far the Trump administration hasn't attempted to claw back that phase-one funding,"" said Sara Gersen, senior attorney for Earthjustice. ""The question is, what happens in 2026 when they try to renew contracts for phase 2?""
+
+ARCHES chief executive Angelina Galiteva said the California hub ""remains committed to working with our partners to establish a secure, reliable and competitive hydrogen ecosystem"".
+
+Spokespeople for the others hubs vulnerable to losing federal funds did not immediately respond to requests for comment. However, at least one of the hubs put out a public statement highlighting how its goals align with the administration's objectives. ""Many of these opportunities will support rural communities"" and ""advance American energy independence"", the Pacific Northwest hub said in a social media post.
+
+Environmental advocates argue that the climate benefits from hydrogen originating from natural gas with CCS, the technology proposed for projects on the ""keep"" list, evaporate when net emissions are taken into account and do not justify the potentially billions of dollars in federal support they may receive when compared to other decarbonization techniques.
+
+""Spending billions of dollars on untested carbon capture technology in applications with no net-climate benefit is a waste of taxpayer money,"" said Anika Juhn, IEEFA energy data analyst and co-author of the report *Blue Hydrogen's Carbon Capture Boondogle*. ""Building out renewable power infrastructure, improving energy efficiency, and reducing methane leakage from the natural gas system are more cost-effective and proven approaches to a clean energy transition.""
+
+For now, both fossil-fuel based and renewable energy companies have been lobbying the Trump administration to keep clean energy incentives enacted by the IRA without differentiating how the hydrogen is produced.
+
+The potential cut to federal funding is not expected to affect industry support for the most lucrative incentives that come in the form of tax cuts, such as the support that has coalesced around protecting the 45V hydrogen production credit, said Wolak.
+
+""I don't see any change to the agenda of 45V, that effort is primary,"" said Wolak. ""I see an effort perhaps arising to define the hubs and the merit of the hubs rising parallel to the 45V effort.""
+
+FCHEA is advising its members that may be affected by hub funding cuts to contact their congressional representatives, Wolak said.",www.argusmedia.com,2025-03-27,28,US mulls cutting funds to H2 hubs outside of GOP states | Latest Market News,article,0.1365040117,24,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674873-mexico-canada-sidestep-latest-trump-tariffs-update,true,Reports on a specific real-world event (tariffs) with news-style reporting,"Mexico, Canada sidestep latest Trump tariffs: Update | Latest Market News","US president Donald Trump's sweeping tariff measures largely spared Mexico and Canada from additional penalties, as the US-Mexico-Canada free trade agreement (USMCA) will continue to exempt most commerce, including Mexico's energy exports.","*Adds Canada reaction*
+
+US president Donald Trump's sweeping tariff measures largely spared Mexico and Canada from additional penalties, as the US-Mexico-Canada free trade agreement (USMCA) will continue to exempt most commerce, including Mexico's energy exports.
+
+According to Trump's tariff announcement on Wednesday, all foreign imports into the US will be subject to a minimum 10pc tax starting on 5 April, with levels as high as 34pc for China and 20pc for the EU. Mexico and Canada are the US' closest trading partners and have seen tariffs imposed and then postponed several times this year, but remained mostly exempt from Trump's ""reciprocal"" tariffs.
+
+Energy and ""certain minerals that are not available in the US"" imported from all other countries also will be exempt from the tariffs. Trump also did not reimpose punitive tariffs on energy and other imports from Canada and Mexico. All products covered by the USMCA, which include energy commodities, are exempt as well.
+
+Yet steel and aluminum, cars, trucks and auto parts from Mexico and Canada remain subject to separate tariffs. Steel and aluminum imports are subject to 25pc, in effect since 12 March. The 25pc tariff on all imported cars and trucks will go into effect on Thursday, whereas a 25pc tax on auto parts will go into effect on 3 May.
+
+Mexico's president Claudia Sheinbaum this morning emphasized the ""good relationship"" and ""mutual respect"" between Mexico and the US, which she said was key to Trump's decision to prioritize the USMCA over potential further tariffs on Mexican imports.
+
+""So far, we have managed to reach a relatively more privileged position when it comes to these tariffs,"" Sheinbaum said. ""Many of our industries are now exempt from tariffs. We aim to reach a better position regarding steel, aluminum and auto parts exports, too.""
+
+The Mexican peso strengthened by 1.5pc against the US dollar in the wake of the tariff announcement, to Ps19.96/$1 by late morning on Thursday from Ps20.25/$1 on Wednesday.
+
+Mexico has not placed any tariffs on imports from the US, which may have eliminated the need for the US to reciprocate with tariffs. ""In contrast to what will apply to 185 global economies, Mexico remains exempt from reciprocal tariffs,"" Mexico's economy minister Marcelo Ebrard said.
+
+Mexico exported 500,000 b/d of crude to the US last year, making the US by far the most important export market for the nation's commodity. Mexico also imports the majority of its motor fuels and LPG from the US.
+
+### If US won't lead, Canada will: Carney
+
+To the north, Canada's prime minister says the US' latest trade actions will ""rupture"" the global economy.
+
+""The global economy is fundamentally different today than it was yesterday,"" said prime minister Mark Carney on Thursday while announcing retaliatory tariffs on auto imports from the US.
+
+Canada is matching the US with 25pc tariffs on all vehicles imported from the US that are not compliant with the USMCA, referred to as CUSMA in Canada. But unlike the US tariffs, which took effect Thursday, Canada's will not include auto parts.
+
+Automaker Stellantis has informed Unifor Local 444 that it is shutting down the Windsor Assembly Plant in Ontario for two weeks starting on 7 April, with the primary driver being Trump's tariffs. The closure will affect 3,600 workers.
+
+Trump on 2 April unveiled a chart of dozens of countries the US is targeting with new tariffs, but that lengthy list may also represent opportunity for Canada and Mexico, who have already been dealing with US trade action.
+
+""The world is waking up today to a reality that Canada has been living with for months,"" Canadian Chamber of Commerce president Candace Laing said, a reality which Carney views as an opportunity for his country.
+
+""Canada is ready to take a leadership role in building a coalition of like-minded countries who share our values,"" said Carney. ""If the United States no longer wants to lead, Canada will.""",www.argusmedia.com,2025-04-03,21,"Mexico, Canada sidestep latest Trump tariffs: Update | Latest Market News",article,0.1192047959,26,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675641-prse-2025-round-up,true,Reports on a specific real-world event (PRSE trade fair) with news-style reporting,PRSE 2025 round-up | Latest Market News,"PRSE, the European recycling industry's flagship annual trade fair, took place this week against a background of challenging times for the industry. Concerns about its present state were reiterated at the show, while optimism resulting from rising demand in many sectors was tempered by recyclers' frustration that they have struggled to offset the impacts of rising feedstock and production costs on their margins.","PRSE, the European recycling industry's flagship annual trade fair, took place this week against a background of challenging times for the industry. Concerns about its present state were reiterated at the show, while optimism resulting from rising demand in many sectors was tempered by recyclers' frustration that they have struggled to offset the impacts of rising feedstock and production costs on their margins.
+
+Industry association Plastic Recyclers Europe (PRE) chairman Ton Emans warned in March that decisive action is required to support the industry against various pressures, such as high energy costs and import pressure. Several European recyclers have announced bankruptcies or capacity closures in recent months.
+
+Emans reiterated this in his opening address at the conference, noting that the confirmation of recycled content requirements for almost all plastic packaging types by 2030 — under the EU's Packaging and Packaging Waste Regulation (PPWR) — are a positive step, but the European recycling landscape may have changed significantly by then without more immediate support. Measures to extend recycled content requirements to the automotive industry were also mentioned in the presentations as a possible opportunity for the recycling industry. But slow progress was noted on the End-of-life Vehicles Directive the European Commission proposed in 2023, which included recycled content requirements for automotive plastics.
+
+## Turn the volume up
+
+On the floor of the trade fair recyclers in many industries were glad to see improvements in demand in recent weeks. Minimum rPET requirements in EU beverage bottles, growing usage of recyclates in PE films and strong production of plant pots and trays were all mentioned as factors contributing to healthier sales volumes for recyclers.
+
+But many expressed frustration that rising costs have prevented them from taking advantage of the more dynamic market by increasing margins. Bottlenecks in collection and sorting were mentioned in the presentations as a challenge for the industry. And it is noteworthy that the uptick in demand has lifted prices for PE, PP and PET bales more sharply than the prices of the corresponding pellets in many recycling chains since the start of the year.
+
+Demonstrating the bottlenecks in European collection, Eurostat recently slightly-adjusted recycling rates for plastic packaging for 2022, originally published in the third quarter 2024. These showed that many companies were at risk of mising EU targets to recycle 50pc of plastic packaging waste by 2025, rising to 55pc by 2030. Without significant investment and growth in collection, sorting and recycling infrastructure the region will likely fall short. In addition, the recent bankruptcies or capacity closures will make it increasingly challenging to improve recycling rates across the region. The data show Europe averaging a recycling rate of around 38pc in 2022. Belgium (54pc), Germany (51pc) and Slovenia (51pc) are leading, closely followed by Latvia and Italy (both around 47pc). Austria (25pc), France (25pc), Denmark (23pc) and Malta (16pc) are lagging behind.
+
+Combined with higher year-on-year electricity prices in the first quarter, rises in bale prices resulted was a squeeze on recyclers margins so far this year.
+
+Concern about the future direction of virgin polymer prices was a common discussion point. This concern highlighted the role that the recycling industry would like legislation to play in supporting demand for recyclates and reducing the exposure of recyclers to fluctuations in the virgin market, which is driven by completely different cost bases. This was particularly true among PP recyclers, many of which were concerned their ongoing efforts to pass through higher costs for household packaging waste and packaging-based regrinds to their rPP pellet customers will be hampered by falling virgin PP prices, after the propylene monthly contract price (MCP) was settled €55/t down on the month for April.
+
+Because of the mandated minimum recycled content requirements for rPET in bottles in Europe, the price of recycled material is more disconnected from virgin. But recyclers are still concerned that premiums for recycled PET flake and food grade pellets have reached the highest seen in at least two years (currently around €600/t for food grade pellet and just below €300/t for flake), which is providing a barrier to increased recycled content demand, particularly into applications outside of the bottle market.",www.argusmedia.com,2025-04-04,20,PRSE 2025 round-up | Latest Market News,article,0.1246151606,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677729-imo-approves-two-tier-ghg-pricing-mechanism,true,Reports on a specific real-world event (IMO approval) with news-style reporting,IMO approves two-tier GHG pricing mechanism | Latest Market News,"Delegates have approved the global greenhouse gas (GHG) pricing mechanism proposal at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting, pending an adoption vote at the next MEPC in October.","Delegates have approved the global greenhouse gas (GHG) pricing mechanism proposal at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting, pending an adoption vote at the next MEPC in October.
+
+The proposal passed by a majority vote, with 63 nations in favor including EU states, the UK, China and India, and 16 members opposed, including Mideast Gulf states, Russia, and Venezuela. The US was absent from the MEPC 83 meeting, and 24 member states abstained.
+
+The proposal was accompanied by an amendment to implement the regulation, which was approved for circulation ahead of an anticipated adoption at the October MEPC.
+
+Approval was not unanimous, which is rare. If adoption is approved in October at a vote that will require a two-thirds majority, the maritime industry will become the first transport sector to implement internationally mandated targets to reduce GHG emissions.
+
+The text says ships must initially reduce their fuel intensity by a ""base target"" of 4pc in 2028 (*see table*) against 93.3 gCO2e/MJ, the latter representing the average GHG fuel intensity value of international shipping in 2008. This gradually tightens to 30pc by 2035. The text defines a ""direct compliance target"", that starts at 17pc for 2028 and grows to 43pc by 2035.
+
+The pricing mechanism establishes a levy for excessive emissions at $380 per tonne of CO2 equivalent (tCO2e) for ships compliant with the minimum 'base' target, called Tier 2. For ships in Tier 1 — those compliant with the base target but that still have emission levels higher than the direct compliance target — the price was set at $100/tCO2e.
+
+Over-compliant vessels will receive 'surplus units' equal to their positive compliance balance, expressed in tCO2e, valid for two years after emission. Ships then will be able to use the surplus units in the following reporting periods; transfer to other vessels as a credit; or voluntarily cancel as a mitigation contribution.
+
+IMO secretary general Arsenio Dominguez said while it would have been more preferable to have a unanimous outcome, this outcome is a good result nonetheless.
+
+""We work on consensus, not unanimity,"" he said. ""We demonstrated that we will continue to work as an organization despite the concerns.""
+
+Looking at the MEPC session in October, Dominguez said: ""Different member states have different positions, and there is time for us to remain in the process and address those concerns, including those that were against and those that were expecting more.""
+
+Dominguez said the regulation is set to come into force in 2027, with first revenues collected in 2028 of an estimated $11bn-13bn. Dominguez also said there is a clause within the regulation that ensures a review at least every five years.
+
+| IMO GHG reduction targets | ||
+| Year | Base Target | Direct Compliance Target |
+| 2028 | 4% | 17% |
+| 2029 | 6% | 19% |
+| 2030 | 8% | 21% |
+| 2031 | 12% | 25% |
+| 2032 | 17% | 30% |
+| 2033 | 21% | 34% |
+| 2034 | 26% | 39% |
+| 2035 | 30% | 43% |
+| Source: IMO |",www.argusmedia.com,2025-04-11,13,IMO approves two-tier GHG pricing mechanism | Latest Market News,article,0.1128810869,21,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676470-keystone-oil-pipeline-shut-down-after-nd-spill-update,true,Reports on a specific real-world event (pipeline spill) with news-style reporting,Keystone oil pipeline shut down after ND spill: Update | Latest Market News,"North American sour crude prices rose relative to their benchmarks today after the 622,000 b/d Keystone pipeline carrying Canadian crude was shut down following a spill in North Dakota.","*Adds latest pricing for US, Canadian sour crudes.*
+
+North American sour crude prices rose relative to their benchmarks today after the 622,000 b/d Keystone pipeline carrying Canadian crude was shut down following a spill in North Dakota.
+
+Canadian crude prices on either side of the spill diverged in Tuesday's trading, with Western Canadian Select (WCS) at Hardisty, Alberta, trading between a $9.15-11/bl discount to the CMA Nymex, with the midpoint representing a widening of about $1/bl day-over-day.
+
+WCS at the Texas Gulf coast was up by about 45¢/bl from its prior assessment, trading at a $2.60/bl discount to CMA Nymex. Fellow Canadian heavy sour Cold Lake meanwhile was up by a similar level, trading between $2.25-$2.65/bl discounts against CMA Nymex.
+
+The Keystone system is a major route for Canadian heavy crude destined for both the US midcontinent and the Gulf coast. Pipeline operator South Bow initiated a shutdown at 8:42am ET Tuesday after the leak occurred about 6 miles south of Kathryn, North Dakota, according to North Dakota environmental quality program manager Bill Suess.
+
+A pipeline employee working on a pump station along the route heard what he described as a ""mechanical bang"" prompting him to shut down the pipeline, which took about two minutes, Suess said.
+
+Crude was then seen surfacing in an agricultural field about 300 yards south of the pump station, where it was contained. Suess said there is no impact to a nearby stream. South Bow estimates about 3,500 bl was released.
+
+### No restart timeline
+
+The company and government officials did not have an estimate for when the pipeline would restart.
+
+Next steps involve assessing the area for other utilities before excavating down to the 30-inch pipeline to make repairs. The US Pipeline and Hazardous Materials Safety Administration (PHMSA) said it has dispatched personnel to the scene to conduct a failure investigation.
+
+Today's upset is the latest of several incidents to disrupt the market since it was commissioned in 2010.
+
+The pipeline halted flows for more than three weeks in December 2022 after it spilled about 12,937 bl of oil in Washington County, Kansas. A crack in a flawed weld was determined to be the cause.
+
+Once fixed, PHMSA allowed the line to operate again, but at a reduced pressure. Only last month did PMHSA give South Bow the green light to increase pressure again.
+
+### Other US prices affected
+
+Louisiana-delivered Mars and Thunder Horse widened their premiums over the Domestic Sweet (DSW) benchmark by over 30¢/bl, trading at 80¢-$1/bl premiums and $1.80-$1.90/bl premiums to the basis, respectively. Texas-delivered Southern Green Canyon (SGC) traded as strong as a 60¢/bl discount against the Cushing basis Tuesday morning, after trading at $1/bl discount for the prior two sessions.
+
+April DSW was exchanged for May in the Cushing physical spot market at premiums as high 60-70¢/bl, from roughly 45¢/bl on the final day of the April trade month on 25 March. In the futures market, May Nymex WTI has moved up to end the session at a 48¢/bl premium to June, rising from a 26¢/bl premium at settlement in the prior session.
+
+DSW is the assumed grade for delivery into the Nymex contract. It is blended to specifications in Cushing and is comprised of various crudes, including Canadian grades.
+
+The appreciating differentials came despite pressure from weak export demand from the US Gulf coast.",www.argusmedia.com,2025-04-08,16,Keystone oil pipeline shut down after ND spill: Update | Latest Market News,article,0.1176406138,25,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676596-trump-takes-aim-at-state-climate-policies,true,Reports on a specific real-world event (Trump's actions on climate policies) with news-style reporting,Trump takes aim at state climate policies | Latest Market News,"US president Donald Trump is threatening legal action against state climate and clean energy policies, a move that sent environmental markets sharply lower early Wednesday.","US president Donald Trump is threatening legal action against state climate and clean energy policies, a move that sent environmental markets sharply lower early Wednesday.
+
+Trump on Tuesday directed the Department of Justice to consider taking action against any states and local laws that hamper the development or use of domestic energy resources, with a specific focus on climate-related policies.
+
+US environmental markets stumbled in response to the president's executive order, with California Carbon Allowances (CCAs) for December 2025 delivery trading as low as $22.51/metric tonne on the Intercontinental Exchange and December 2025 Regional Greenhouse Gas Initiative (RGGI) CO2 allowances as low as $16/short ton, after being assessed Tuesday at $29.31/t and $21.52/st, respectively. California Low Carbon Fuel Standard futures on ICE also traded as low as $48/t, after going as high as $65.50/t Tuesday.
+
+Fears about the Trump order also spilled into the renewable energy certificate (REC) markets. Vintage 2026 PJM Class I traded as low as $28/MWh on the exchange to start the session, but last traded at $33/MWh. *Argus* assessed the vintage at $34.60/MWh on Tuesday.
+
+Trump's order specifically calls out California's cap-and-trade program, as well as ""extortion laws"" from New York and Vermont that seek to levy fees against fossil fuel companies for responsibility for historical GHG emissions. Such climate ""superfund"" laws are also being considered by a number of other states. But he also suggests state permitting decisions and other laws could be targeted as well.
+
+His order suggests that many of these policies run afoul of the US Constitution by imposing ""significant barriers"" to trade and discriminating against out-of-state energy sources, or though ""arbitrary or excessive"" fines.
+
+""These state laws and policies weaken our national security and devastate Americans by driving up energy costs for families coast-to-coast, despite some of these families not living for voting in states with these crippling policies,"" Trump said.
+
+The president directed attorney general Pamela Bondi to report within 60 days on actions she has taken against state laws and to recommend any additional action by the White House or US Congress to stop enforcement of objectionable policies.
+
+Trump unsuccessfully attempted to sever the link between the California and Quebec carbon markets during his first term, on the grounds that it violated federal authority to establish trade and other agreements with foreign entities under the US Constitution.
+
+The office of California attorney general Rob Bonta (D) said it is reviewing Trump's order, and others he issued Tuesday that aim to bolster the use of coal-fired electricity.
+
+""But this much is clear: the Trump Administration continues to attempt to gut federal environmental protections and put the country at risk of falling further behind in our fight against climate change and environmental harm,"" the office said. ""The California Department of Justice remains committed to using the full force of the law and tools of this office to address the climate crisis head on and protect public health and welfare.""
+
+California earlier this year bolstered funding for its Department of Justice in anticipation of increased legal fights with the Trump administration.
+
+New York officials also said they are considering their next steps. The state participates in RGGI and has a renewable energy mandate, but it is also developing an economy-wide carbon market.
+
+""We are thoroughly reviewing the [executive order] to determine the potential impact to New Yorkers. The governor is committed to ensuring a clean, affordable and reliable energy grid in New York state,"" the office of governor Kathy Hochul (D) said.",www.argusmedia.com,2025-04-09,15,Trump takes aim at state climate policies | Latest Market News,article,0.1297660889,23,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677158-us-absence-unlikely-to-derail-imo-talks,true,Reports on a specific real-world event (IMO talks) with news-style reporting,US absence unlikely to derail IMO talks | Latest Market News,"The US delegation's absence from the 83rd International Maritime Organisation's (IMO) Marine Environment Protection Committee (MEPC) meeting is unlikely to derail the outcome of discussions on a greenhouse gas (GHG) economic pricing mechanism, market participants told <i>Argus</i>.","The US delegation's absence from the 83rd International Maritime Organisation's (IMO) Marine Environment Protection Committee (MEPC) meeting is unlikely to derail the outcome of discussions on a greenhouse gas (GHG) economic pricing mechanism, market participants told *Argus*.
+
+This comes after the US sent a statement to foreign embassies of countries partaking in the IMO GHG economic pricing mechanism talks, confirming the US' absence from the negotiations. The statement says: ""President Trump has made it clear that the US will not accept any international environmental agreement that unduly or unfairly burdens the US or the interests of the American people,"" according to a document seen by *Argus*. It adds: ""Should such a blatantly unfair measure go forward, our government will consider reciprocal measures so as to offset any fees charged to US ships and compensate the American people for any other economic harm from any adopted GHG emissions measures"". The statement ends: ""The US will engage with partners on energy and investment issues of common interest. We stand ready to work with you to advance our shared commitment to energy security and economic growth"".
+
+""The US will not be engaging in negotiations at the IMO's 83rd Marine Environment Protection Committee. Consistent with President Trump's executive orders on international environmental agreements and on energy dominance, it is the administration's policy to put the interests of the US and the American people first in the development and negotiation of any international agreements"", the US State Department told *Argus*.
+
+IMO member countries are voting this week on the economic pricing mechanism for marine GHG emissions, for which the structure is expected to be agreed by 11 April, according to IMO secretary-general Arsenio Dominguez.
+
+Even if the US does not engage in the GHG talks, it cannot unilaterally block decisions at the IMO, a spokesperson told *Argus*. Many of the GHG measures remain under discussion, with final approvals from the working group expected by 11 April.
+
+""The US doesn't have a huge share of the global ocean-going fleet, so their absence or opposition probably won't change the broader [IMO members] consensus"", a Chile-based ship owner told *Argus*. US imposing ""reciprocal"" costs on foreign ships calling at US ports will almost certainly get passed on to [US] consumers, which could lead to higher prices for goods in the US, the owner said.
+
+If the measures are ratified by IMO member nations, US-flagged ships will probably not adhere to IMO's regulations when they call into ports of member countries, a Singapore-based shipbroker said. ""We are not expecting any impacting on Asia-Pacific region yet, and it's subject to what is agreed at the MEPC and how levies are calculated,"" the shipbroker added.
+
+Despite not having veto power, the US remains the largest financial contributor to the UN, a Greece-based shipowner told *Argus*. If international shipbuilding credit lines begin to tighten under US influence, other countries may align with Washington's stance, it added.
+
+The IMO has 176 member countries. Greece, China and Japan account for the largest shares of the global ocean-going fleet.
+
+During the ongoing session, member states have approved interim guidance on the carriage of biofuel blends. The guidance allows conventional bunker ships certified for carriage of oil fuels under Marpol Annex I to transport blends of not more than 30pc by volume of biofuel, as long as all residues or tank washings are discharged ashore, unless the oil discharge monitoring equipment is approved for the biofuel blends being shipped.",www.argusmedia.com,2025-04-10,14,US absence unlikely to derail IMO talks | Latest Market News,article,0.1312548836,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677231-eia-lowers-summer-gasoline-price-forecast,true,Reports on a specific event (EIA lowering gasoline price forecast) with factual information.,EIA lowers summer gasoline price forecast | Latest Market News,The US Energy Information Administration (EIA) lowered its gasoline price forecast for the summer driving season because of low crude prices.,"The US Energy Information Administration (EIA) lowered its gasoline price forecast for the summer driving season because of low crude prices.
+
+US retail gasoline prices will average about $3.10/USG from April to September, the lowest inflation-adjusted summer average price since 2020, the agency said in its in its monthly *Short-Term Energy Outlook* (STEO). The forecast is about 20¢/USG lower than EIA's previous forecast.
+
+The agency expects gasoline prices to average near $3.20/USG in the summer of 2026 as a continuing decline in crude prices is offset by refinery closures and lower gasoline inventories.
+
+LyondellBasell recently shut all units at its 264,000 b/d Houston, Texas, refinery and Phillips 66 is planning to shut its 139,000 b/d Los Angeles refinery by October.
+
+US summer gasoline prices reached a decade high of $4.67/USG in 2022, decreasing in subsequent years, the EIA said.
+
+The agency delayed the release of the STEO by two days to consider significant changes in markets after the US announced sweeping import tariffs against major trading partners.
+
+Crude prices have dropped sharply since the 2 April tariff announcement, even as US president Donald Trump paused the more punitive tariffs for 90 days on Wednesday.
+
+Amid the tariffs, a core group of eight Opec+ crude producers in a surprise move last week sped up plans to gradually unwind some 2.2mn b/d of production cuts, adding downward pressure to crude prices.
+
+The NYMEX front-month WTI crude contract was trading near $59/bl at 12:30pm ET on Thursday, down by more than $12/bl since the 2 April tariff announcement.
+
+The modeling and analysis for the STEO was completed on 7 April. More recent policy changes are not incorporated, the EIA said.",www.argusmedia.com,2025-04-10,14,EIA lowers summer gasoline price forecast | Latest Market News,article,0.1218709762,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677466-malaysia-sets-new-haulier-limits-at-port-klang,true,Reports on a specific real-world event (new haulier limits) with news-style reporting,Malaysia sets new haulier limits at Port Klang | Latest Market News,"The Association of Malaysian Hauliers (AMH) — under the transport ministry's directive — hasset operational weight limitson hauliers operating at port Klang effective from 1 May, possibly raising logistical costs for some fertilizer importers.","The Association of Malaysian Hauliers (AMH) — under the transport ministry's directive — hasset operational weight limitson hauliers operating at port Klang effective from 1 May, possibly raising logistical costs for some fertilizer importers.
+
+The majority of haulier equipment used at port Klang has a maximum capacity of 38,000kg (38t), and the AMH has set a verified gross mass (VGM) weight limit of 25,000kg (25t). This results in trailers of 20ft and 40ft having a VGM limit of 25,000kg (25t), while side loaders will be imposed a VGM limit of 22,000kg (22t).
+
+These new weight limits could increase logistical costs for fertilizer importers, especially those using side loader hauliers, according to one fertilizer importer. Importers could previously load around 24-25t of product, but imposing a weight limit would mean that importers using side loader hauliers must pay for more containers for the same cargo size. Importers typically use side-load hauliers if they are importing large volumes of product, as it is more efficient.
+
+But this new regulation is unlikely to affect urea fertilizers as the typical volume for a urea cargo is usually around 21t, the importer said. The limits would more likely impact the loadings of fertilizers like phosphates, NPKs and potash. One NPK producer indicated that this could raise their import costs for incoming cargoes at port Klang by around 10pc.
+
+Some Malaysian importers have also indicated that they only ship cargoes in 25t containers and they would not be affected, as the policy is only limited to port Klang and 24t containers. Others have filed complaints to the port Klang authorities and are expecting to receive more feedback next week.",www.argusmedia.com,2025-04-11,13,Malaysia sets new haulier limits at Port Klang | Latest Market News,article,0.09922958753,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678490-argentina-fx-change-return-of-tax-to-spur-exports,true,Reports on a specific real-world event (Argentina's FX change and tax changes) with news-style reporting,"Argentina FX change, return of tax to spur exports | Latest Market News","Argentinian farmers will likely boost exports of soybeans, corn and other products in coming months after the government loosened foreign exchange controls and President Javier Milei said export taxes will rise again at the end of June.","Argentinian farmers will likely boost exports of soybeans, corn and other products in coming months after the government loosened foreign exchange controls and President Javier Milei said export taxes will rise again at the end of June.
+
+Those two factors, combined with better weather conditions for soybean and corn harvesting should spur sales, according to Javier Preciado Patiño, director of RIA Consultores.
+
+The Argentinian peso is expected to weaken with the new exchange rules, which will move it from trading with a narrow peg to the dollar to moving within a wider, slowly expanding, range against the US currency.
+
+A weaker currency will increase the number of pesos Argentinian farmers receive in exchange for products priced in dollars, such as corn, wheat, soybeans, soybean meal and soybean oil.
+
+The new rules also get rid of a special exchange rate for exporters that left farmers with less money for their sales abroad, which will also encourage producers to sell.
+
+Milei announced the exchange rule changes on 11 April and they went into effect today. As a result, the value of the peso weakened through out the day, losing 11pc relative to the US dollar.
+
+Argentina has gone through a series of complicated exchange rate regimes over the years intended to prevent a rapid devaluation of the peso, keep dollars from flowing out of the country and allow the country's central bank to maintain enough dollar reserves to meet debt servicing needs and import necessary goods.
+
+### Looming tax increase
+
+Milei's announcement today that a temporary tax reduction on ag exports will end as expected in June should also push farmers to sell more of their crops in the next few months.
+
+Until this morning, many people in the farming sector had hoped that the tax cut initiated by the government in January would be extended, or that duties would be eliminated altogether. But Milei confirmed the end of the tax cut in June during a radio interview today.
+
+The temporary cuts, which reduced the tax on soybeans to 26pc from 33pc, cut soybean product taxes to 24.5pc from 31pc, and trimmed the levy on corn, wheat, barley and sorghum to 9.5pc from 12pc, will revert to their previous levels, the president said.
+
+""Let farmers know that if they want to sell, they should sell now, because the taxes will return"" as scheduled, he said.
+
+Argentinian governments have for years taxed exports of agricultural products, taking advantage of the country's status as a farming giant to raise much-needed funds, but also reducing farmers' incomes.
+
+### Waterlogged fields
+
+Improved weather is also expected to boost sales, especially for soybeans, in the next few weeks.
+
+Argentina's soybean harvest got off to a slow start about two weeks ago because steady rains in many areas had left fields and rural roads too soggy for farm equipment to enter.
+
+Sunny weather in recent days has helped dry fields out, and farmers in those areas will want to pick up the pace to take advantage of improved conditions to make up for lost time, according to Patiño. The improving pace of harvest is expected to provide farmers ample supplies to sell in the coming weeks, allowing them to exploit of the advantageous currency situation.",www.argusmedia.com,2025-04-14,10,"Argentina FX change, return of tax to spur exports | Latest Market News",article,0.1221322391,24,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676707-eu-states-propose-10pp-flexibility-on-eu-gas-storage,true,Reports on a specific real-world event (EU states proposing amendments to gas storage regulations) with news-style reporting,EU states propose 10pp flexibility on EU gas storage | Latest Market News,"EU member states have put forward a fourth working draft of proposed amendments to the bloc's gas storage regulations, introducing leeway for a deviation of up to 10 percentage points (pp) from the 1 November target.","EU member states have put forward a fourth working draft of proposed amendments to the bloc's gas storage regulations, introducing leeway for a deviation of up to 10 percentage points (pp) from the 1 November target.
+
+The new document builds on the previous version of proposed amendments published in late March, and goes further with flexibility allowances for member states by introducing the possibility of deviating by up to 10pp from the 90pc 1 November target in case of ""unfavourable market conditions, such as indications of possible market manipulations, or of trading activities hindering cost-effective storage filling, that significantly limit the ability to ensure that the gas storages are filled in accordance with this regulation"". The previous version of proposals had only allowed for a 5pp deviation.
+
+The flexibility would also be extended to member states with derogations, with the five countries who have a 1 November target equivalent to 35pc of annual consumption having an allowed deviation of 3.88pp, while countries without their own storage who are obliged to store 15pc of average annual consumption abroad may deviate by 1.66pp.
+
+The previous clause stating that Germany and Austria must share responsibility for filling the cross-border facilities of Haidach and 7Fields would be replaced by a new clause instead specifying that Slovakia and the Czech Republic will share joint responsibility for filling the Dolni Bojanovice facility on the latter's territory, which has since April begun operating as a cross-border storage. The two states must decide on the ratio of filling responsibilities based on a bilateral agreement between them. The intergovernmental agreement between Germany and Austria on the filling of Haidach and 7Fields expires at the end of 2025.
+
+Intermediary targets, referred to as the ‘filling trajectory', would also explicitly be made ""indicative"" only, while the 1 November target, referred to as the ‘filling target', could instead be reached at any point between 1 October and 1 December. Once 90pc is reached in this period, it does not need to be maintained afterwards. These terms are consistent with the previous version from late March.
+
+Other important changes also remain the same as those previously proposed. One amendment allows a further 5pp leeway on top of the 10pp already allowed if a member state's gas production exceeds annual consumption over the previous two years, or if ""specific technical characteristics"" of an individual facility above 40TWh of capacity located on its territory require a ""slow injection rate"" causing an ""exceptionally long"" injection period of more than 115 days. The only storages above 40TWh are Germany's Rehden and the Netherlands' Norg and Bergermeer, while Denmark is the only country that nears having larger production than consumption, although the previous two years' data do not quite reach this. The European Commission would also be empowered to adopt delegated acts to further increase the allowed deviation for one filling season in case of ""persistent unfavourable market conditions"", provided that the security of supply of the union and member states is not ""undermined"".
+
+Member states using any of the flexibility provided for above shall ""consult the commission and provide justification immediately"", the proposal says. The commission will then ""promptly update"" the Gas Coordination Group (GCG) on the cumulative effects of all granted flexibilities in a ""timely manner"".
+
+The new document also maintains that the commission should continuously monitor the market and explore ways to help meet the filling target, ""for example measures of financial nature, in particular when using demand aggregation and joint purchasing mechanism"".
+
+Where a member state fails to meet its filling target in a given year, its competent authority shall ""take effective measures to ensure security of supply considering the price impact on the gas market"", and is required to inform the commission and GCG ""without delay"".
+
+The proposed amendments to the legal text note that the regulation will come into force on the day following its publication in the EU's official law journal, although it is unclear whether this will apply to the filling trajectory and target for 2025 or not. The European Parliament's energy committee debated the proposals ahead of a vote on 24 April, and chairman Borys Budka says he expects a compromise on amendments in the coming days.",www.argusmedia.com,2025-04-09,15,EU states propose 10pp flexibility on EU gas storage | Latest Market News,article,0.1223214237,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678194-opec-cuts-oil-demand-forecasts-on-tariffs-impact,true,Reports on a specific event (OPEC cuts oil demand forecasts) with factual information and news-style reporting.,Opec cuts oil demand forecasts on tariffs impact | Latest Market News,"Opec has cut its oil demand growth forecasts by 150,000 b/d for this year and 2026, citing US trade tariffs.","Opec has cut its oil demand growth forecasts by 150,000 b/d for this year and 2026, citing US trade tariffs.
+
+In its latest *Monthly Oil Market Report* (MOMR), published today, Opec revised down its 2025 oil consumption growth projection to 1.3mn b/d, from 1.45mn b/d in its previous report. It said this was because of received data in the first three months of the year and ""announced US tariffs.""
+
+For 2026, the producer group now sees oil use growing by 1.28mn b/d, compared with 1.43mn b/d previously. It now sees demand at 105.05mn b/d in 2025, and at 106.33mn b/d in 2026.
+
+The outlook for oil demand and prices have sharply deteriorated since US President Donald Trump's 'Liberation Day' tariff announcements and the Opec+ alliance's decision to speed up planned output hikes, both decisions taken in early April.
+
+But Opec's oil demand revisions are relatively modest compared with those by some investment banks in recent weeks. Goldman Sachs slashed its oil demand forecast for this year to just 300,000 b/d. Morgan Stanley sees demand growth at 500,000 b/d in the second half of this year, half of its prior estimate.
+
+In terms of supply, Opec cut its non-Opec+ liquids growth forecast by 100,000 b/d for 2025 and for 2026, to 910,000 b/d and 900,000 b/d respectively. The US was the main driver for downward revision in both years: Opec now sees the country adding 400,000 b/d in 2025 and 380,000 b/d in 2026, compared with 450,000 b/d and 460,000 b/d previously.
+
+Opec+ crude production — including Mexico — fell by 37,000 b/d to 41.02mn b/d in March, according to an average of secondary sources that includes *Argus*. Opec puts the call on Opec+ crude at 42.6mn b/d in 2025 and 42.8mn b/d in 2026.",www.argusmedia.com,2025-04-14,10,Opec cuts oil demand forecasts on tariffs impact | Latest Market News,article,0.1105993638,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680171-alcoa-expects-to-incur-90mn-2q-hit-from-tariffs,true,Reports on a specific event (Alcoa's financial impact from tariffs) in a news-style format.,Alcoa expects to incur $90mn 2Q hit from tariffs | Latest Market News,US-based integrated aluminum producer Alcoa anticipates $90mn in tariff-related costs associated with importing primary aluminum from Canada during the second quarter.,"US-based integrated aluminum producer Alcoa anticipates $90mn in tariff-related costs associated with importing primary aluminum from Canada during the second quarter.
+
+For the full year, the Pennsylvania-based company foresees that figure rising to between $400mn-425mn, as 70pc of its production from Canada ""is destined for US customers,"" Alcoa chief executive William Oplinger said in a first-quarter earnings call late Wednesday.
+
+A higher Midwest premium should help offset most of those cost pressures in support of Alcoa's domestic smelters, but Oplinger warned that the company still faces a $100mn negative impact on its business in 2025 because of the higher Section 232 duties that US president Donald Trump implemented on 12 March.
+
+The company noted that the US lacks the infrastructure to cover domestic aluminum consumption, even if all other idled smelting capacity here would restart.
+
+""Until additional smelting capacity is built in the US, the most efficient aluminum supply chain is Canadian aluminum going into the US,"" Oplinger said.
+
+By his estimate, at least five domestic smelters would need to be added, but construction would take ""many years"" and investment would be partially dependent on access to new — and cheap — energy sources.
+
+""These new smelters would require additional energy production equivalent to almost seven new nuclear reactors or more than 10 Hoover dams,"" Oplinger said.
+
+Still, Alcoa maintained its full-year production and sales volume guidance for aluminum products, ranging between 2.3mn-2.5mn metric tonnes (t) and 2.6mn-2.8mn t, respectively. It also kept its outlook for alumina output and shipments unchanged at 9.5mn-9.7mn t and 13.1mn-13.3mn t, respectively.
+
+First-quarter aluminum production increased by 4pc to 564,000t from the prior-year period, while total sales volumes fell by 3.9pc in the same timeframe, reflecting timing of shipments and the end of its offtake agreement with Saudi Arabia Mining (Ma'aden) as part of its planned divestment from the entities' aluminum joint venture.
+
+Alumina output in January-March dropped by 12pc to 2.4mn t on the year, while shipments fell by 12pc as well, to 2.1mn t. Alcoa attributed the drop in sales volumes to timing of shipments and reduced trading.
+
+Quarterly bauxite production fell by 5.9pc to 9.5mn dry metric tonnes (dmt) from the prior-year period, while sales volumes increased by 67pc to 3mn dmt. The company was able to capitalize on supply tightness in the bauxite market that has helped elevate prices to $80-85/dmt, selling cargoes in the spot market.
+
+Alcoa posted a $548mn profit in the first quarter compared to a loss of $252mn in the prior-year period. Revenues increased by 30pc to nearly $3.4bn in the same timeframe.",www.argusmedia.com,2025-04-21,3,Alcoa expects to incur $90mn 2Q hit from tariffs | Latest Market News,article,0.1261858357,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674026-australia-s-gas-leaders-hit-out-at-market-intervention,true,Reports on a specific event (gas market intervention) with factual details and quotes.,Australia’s gas leaders hit out at market intervention | Latest Market News,"Senior figures in Australia's upstream gas sector have hit out at plans for intervention in the heavily regulated industry, as debate continues on how to best address domestic supply shortfalls later this decade.","Senior figures in Australia's upstream gas sector have hit out at plans for intervention in the heavily regulated industry, as debate continues on how to best address domestic supply shortfalls later this decade.
+
+The federal Coalition in March announced National Gas Plan including a 50-100 PJ/yr (1.34bn-2.68bn m³/yr) domestic reservation system aimed at forcing the three LNG exporters based in Queensland's Gladstone to direct more supply to the eastern states' market. But oversupplying the market to drive down prices would destroy the viability of smaller gas projects, Australian independent Beach Energy's chief executive Brett Woods said at a conference in Sydney on 1 April.
+
+The domestic-focused firm, which will export some LNG volumes via its Waitsia project in 2025, warns that such a move by the Peter Dutton-led opposition would reduce export incomes while harming Australia's international reputation. The volumes impacted by the policy could reach around 900,000-1.8mn t/yr.
+
+Expropriation of developed reserves is equivalent to breaking contracts with LNG buyers and with the foreign and local investors that the country needs for ongoing economic security, Woods said on 1 April. Domestic gas reservation systems put in place by the state governments of Western Australia (WA) and Queensland, designed to keep local markets well supplied, were ""clearly supportable"", Woods said, but only future supply should be subject to the regulations.
+
+LNG terminals, which represent about 70pc of eastern Australia's total gas consumption and shipped 24mn t in 2024, should not be blamed for the failure of governments to expedite new supply and plan for Australia's gas future, head of Shell Australia Cecile Wake said in response to the Coalition's proposal. Shell's QGC business supplied 15pc of its volumes to the local grid, with the remainder shipped from its 8.5mn t/yr Queensland Curtis LNG project, Wake added.
+
+Canberra has moved to promote gas use as a transition fuel to firm renewable energy in line with its 2030 emissions reduction targets, but progress has been slow as reforming laws appear to be hampering development. The state governments, particularly in gas-poor Victoria and New South Wales (NSW), must recognise the need for locally-produced supply and streamline the approvals processes, especially environmental permits, executives said.
+
+But despite pleas for an end to years of interventionist policy — including the governing Labor party's measures to cap the price of domestic gas at A$12/GJ, Australia's fractured political environment and rising cost of living has sparked largely populist responses from its leaders. A so-called ""hung"" parliament is likely to result from the 3 May poll, with a variety of mainly left-leaning independents representing an anti-fossil fuel agenda expected to control the balance of power in Australia's parliament.
+
+## LNG debate sharpens
+
+Debate on the causes of southern Australia's gas deficit has persisted, and the ironic outcome of underinvestment in gas supply could be LNG re-imports from Gladstone to NSW, Victoria and South Australia, making fracked coal-bed methane — liquefied in Queensland and regasified — a likely higher-emissions alternative to pipeline supply.
+
+Several developers are readying for this possibility, which is considered inevitable without action to increase supply in Victoria or NSW, increase winter storages or raise north-south pipeline capacity.
+
+Australian pipeline operator APA appears to have the most to lose out of the active firms in the gas sector. APA chief executive Adam Watson this week criticised plans for imports, because relying on LNG will set the price of domestic gas at a detrimental level, raise emissions and decrease reliability of supply, Watson said.
+
+The firm is planning to increase its eastern pipeline capacity by 25pc to bring new supplies from the Bass, Surat and Beetaloo basins to market. But investment certainty is needed or Australia will risk needing to subsidise coal-fired power for longer if sufficient gas is unavailable to back up wind and solar generators with peaking power, Watson said.",www.argusmedia.com,2025-04-02,22,Australia’s gas leaders hit out at market intervention | Latest Market News,article,0.13055741,20,282,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671265-airbus-launches-saf-book-and-claim-pilot-scheme,true,Reports on a specific corporate action (Airbus launching a SAF program) in a news-like format.,Airbus launches SAF book and claim pilot scheme | Latest Market News,"European aircraft manufacturer Airbus has launched an international pilot 'book and claim' program for sustainable aviation fuel (SAF), which will run throughout 2025. ","European aircraft manufacturer Airbus has launched an international pilot 'book and claim' program for sustainable aviation fuel (SAF), which will run throughout 2025.
+
+The program enables buyers of SAF to 'book' the amount they want and 'claim' the equivalent emissions reduction, even if the fuel is used elsewhere. Airbus will facilitate this by buying SAF certificates and managing the corresponding sustainability through the registry of SAF certification body the Roundtable on Sustainable Biomaterials (RSB).
+
+Airbus said this will improve supply and demand for SAF worldwide, as well as its accessibility, particularly for customers with limited volumes and that are far from supply points.
+
+*By Toby Shay*",www.argusmedia.com,2025-03-25,30,Airbus launches SAF book and claim pilot scheme | Latest Market News,article,0.1142550006,12,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679385-hevs-drive-brazil-s-1q-ev-sales-up-as-bevs-fall,true,Reports on a specific real-world event (EV sales in Brazil) with factual data and news-style reporting,HEVs drive Brazil's 1Q EV sales up as BEVs fall | Latest Market News,"Total Brazilian electric vehicle (EVs) sales were up in the first quarter, driven by increasing demand for hybrid vehicles (HEVs) as sales of battery electric vehicles (BEVs) tumbled. ","Total Brazilian electric vehicle (EVs) sales were up in the first quarter, driven by increasing demand for hybrid vehicles (HEVs) as sales of battery electric vehicles (BEVs) tumbled.
+
+Overall EV sales in Brazil grew by almost 40pc in the first three months of the year to 50,074 units, led by HEVs — including plug-ins (PHEVs), non-plug-ins, and mild hybrids (MHEVs) — which saw a 70.5pc surge compared to the same period in 2024, according to Fenabrave, a private body that represents car dealerships in Brazil. EVs made up 12.5pc of the total Brazilian car market, a three percentage point increase year-on-year.
+
+PHEVs were the most popular choice for consumers seeking an EV, with 19,530 units sold on the first quarter, up 83.6pc from last year, according to data from the Brazilian electric vehicles' association (ABVE).
+
+BEVs accounted for 12,993 units sold, while MHEVs — vehicles with regular engines aided by small batteries that increase fuel efficiency but do not power the wheels — accounted for 10,724 units sold. A total of 7,402 non-plug-in HEVs were sold in the quarter.
+
+Although HEV sales rose, BEVs tumbled 8.3pc due to general consumer skepticism about the Brazilian charging infrastructure and increasing popularity of PHEVs because of its above-average fuel efficiency and the possibility of driving on regular fuels, such as gasoline and ethanol.
+
+### BYD increases market dominance
+
+BYD, a Chinese carmaker, further increased its EV market share in Brazil in the first quarter on aggressive discounts for its HEVs.
+
+The Chinese brand, which only sells plug-ins and BEVs, offered discounts of over R20,000 ($3,400) per car plus other benefits in excess of R10,000 ($1,700) for their PHEVs. BYD sold around 11,710 PHEV units, more than double from the same period in 2024, and accounted for 31.4pc of the total HEV market in the first quarter, according to Fenabrave.
+
+Fiat, which debuted in the EV segment in November and only markets MHEVs, sold 7,400 units, taking second place with a 19.8pc market share in January-March.
+
+Great Wall Motors (GWM), another Chinese automaker, closed out the top three with 5,880 units in the period, holding 15.8pc market share.
+
+PHEVs are becoming increasingly popular in Brazil even in regions with a solid charging infrastructure, according to ABVE. Major cities such as Sao Paulo and Brasilia — the country's capital — were among the top plug-in buyers due to the possibility of daily driving in electric mode and travelling long ranges on hybrid. BYD's plug-ins can drive for 745 miles on a single tank of gas, on a fully charged battery and loaded tank.
+
+All types of EVs in Brazil are eligible for a yearly tax exemption of up to 4pc of the car's value in most states.
+
+Although BEV sales were down, BYD still managed to increase its dominant place in the market. The Chinese automaker sold 9,680 EVs in the first three months of the year, more than 75pc of the nearly 12,880 units sold in the period. According to the company, 7 out of 10 BEVs sold in Brazil are from BYD. Volvo followed with almost 1,200 sold EVs and GWM had the third-highest sales figures at just 814.
+
+Overall, BYD owns 42.7pc of the total Brazilian EV market, followed by Fiat at 14.8pc and GWM, with a 13.4pc market share. The two Chinese brands both plan to start manufacturing cars in Brazil by year's end. BYD also acquired mining rights for two separate lithium sites in the country in an effort to streamline its whole operation in the country, as it figures as its largest market outside of China.
+
+| Brazil EV sales | units | |||
+| Brand | 1Q 2025 | 1Q 2024 | ±% | Market share (%) |
+| Total EVs (BEVs, HEVs) | ||||
+| BYD | 21,384 | 14,920 | 43.3 | 42.7 |
+| Fiat | 7,400 | n/a | n/a | 14.8 |
+| GWM | 6,693 | 5,735 | 16.7 | 13.4 |
+| Toyota | 4,277 | 5,049 | -16.2 | 8.5 |
+| Volvo | 2,097 | 1,606 | 30.5 | 4.2 |
+| Mercedes Benz | 1,765 | 1,166 | 51.3 | 3.5 |
+| Honda | 1,207 | 567 | 112.8 | 2.4 |
+| Caoa Chery | 1,203 | 2,105 | -42.8 | 2.4 |
+| BMW | 911 | 825 | 10.4 | 1.8 |
+| Porsche | 687 | 41 | 1,575.6 | 1.4 |
+| Total (hybrid vehicles, EVs) | 50,074 | 35,872 | 39.6 | 100 |
+| Electric vehicles (BEVs) | ||||
+| BYD | 9,678 | 10,052 | -4 | 75.1 |
+| Volvo | 1,196 | 596 | 101 | 9.2 |
+| GWM | 814 | 1,892 | -57 | 6.3 |
+| BMW | 219 | 238 | -8 | 1.7 |
+| Renault | 176 | 187 | -6 | 1.3 |
+| Porsche | 155 | 41 | 278.0 | 1.2 |
+| Zeekr | 141 | n/a | n/a | 1.0 |
+| Mini | 124 | 34 | 265 | 1.0 |
+| JAC | 107 | 457 | 77 | 0.8 |
+| Mercedes Benz | 38 | 39 | -3 | 0.3 |
+| Total (EVs) | 12,877 | 14,053 | -8 | 100 |
+| Hybrid vehicles (HEVs, PHEVs, MHEVs) | ||||
+| BYD | 11,706 | 4,868 | 140.4 | 31.4 |
+| Fiat | 7,400 | n/a | n/a | 19.9 |
+| GWM | 5,879 | 3,843 | 52.9 | 15.8 |
+| Toyota | 4,277 | 5,049 | -15.2 | 11.5 |
+| Mercedes Benz | 1,727 | 1,127 | 53.2 | 4.6 |
+| Honda | 1,207 | 567 | 112.8 | 3.2 |
+| Caoa Chery | 1,203 | 2,105 | -42.8 | 3.2 |
+| Volvo | 901 | 1,010 | -10.7 | 2.4 |
+| BMW | 692 | 587 | 17.8 | 1.9 |
+| Jaguar Land Rover | 627 | 816 | -23.1 | 1.7 |
+| Total (hybrid vehicles) | 37,197 | 21,819 | 70.5 | 100 |
+| Does not include all brands sold | ||||
+| Source: Fenabrave |",www.argusmedia.com,2025-04-16,8,HEVs drive Brazil's 1Q EV sales up as BEVs fall | Latest Market News,article,0.1241851994,25,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675307-prompt-incentives-might-spur-eu-gas-injection-demand,true,Reports on a specific market trend (European gas prices) with factual data and analysis.,Prompt incentives might spur EU gas injection demand | Latest Market News,"European gas prices for delivery in the remainder of the second quarter holding a discount to next winter could encourage firms that already hold capacity to inject, and support the call on LNG deliveries and sendout.","European gas prices for delivery in the remainder of the second quarter holding a discount to next winter could encourage firms that already hold capacity to inject, and support the call on LNG deliveries and sendout.
+
+Prompt prices across several European hubs fell below their respective winter 2025-26 contract prices last week, making underground storage injections in April-June economical for firms with booked storage capacity.
+
+The April price expired as the front-month contract on 31 March below the winter 2025-26 contract at several hubs — such as the Dutch TTF, French Peg, German THE and Italian PSV — switched from a premium earlier this year, providing an incentive for injections. The balance-of-April price across these hubs has continued to hold below the winter 2025-26 market. And the May and June contracts at these hubs have also closed this week at a small discount to the winter price. In addition, the TTF forward curve — the European benchmark — encourages capacity holders to inject in the next two months rather than later in the summer, with the third-quarter 2025 contract remaining at a premium to both prices for delivery in the remainder of this quarter and the winter 2025-26 price*.*
+
+An incentive for injections, albeit limited, could drive up LNG demand from countries with significant storage space and booked capacity for the now-ongoing 2025-26 storage year, such as France. The country has allocated more than 94pc of capacity for 2025-26.
+
+Strong French LNG unloading nominations in May — despite works at Montoir limiting import and regasification capacity — suggest injections could remain brisk next month. There were 29 unloadings nominated across France's four LNG terminals for May — up from 26 actual receipts a year earlier — despite downtime at the 8mn t/yr Montoir terminal scheduled to limit sendout capacity by 15pc on 18 April-9 May, then be completely unavailable on 10-25 May, and be limited by 40pc on 26-28 May. Unloading nominations for April are also high at 38, up from 33 cargoes delivered that month last year.
+
+In contrast, the lack of booked storage capacity in other countries such as Germany and Italy makes it harder to take advantage of slim injection incentives, market participants said. At least 53pc of the German storage space has been sold, and nearly 20pc in Italy. Injection demand in those countries could be limited unless prompt prices fall further below next winter, or the forward curve returns to a more typical shape, with third-quarter contracts at a discount to those for delivery next winter. Injection demand in Germany and Italy made up 26pc and 27pc of total consumption, respectively, in May-September 2022-24.
+
+The diverging pace of injections across those countries in recent weeks, despite similar weather patterns, already suggest differing incentives for injections. Firms injected a net 450 GWh/d on 20 March-2 April in France, while in Germany firms injected a net 2 GWh/d and Italian firms withdrew a net 280 GWh/d over that period.
+
+In any case, weak Asian demand — largely driven by mild weather, healthy underground stocks and weak downstream consumption — might continue to support strong deliveries to European terminals in the coming months. The inter-basin arbitrage for uncommitted US fob supply remains largely shut, with some firms with excess shipping capacity that they view as a sunk cost potentially choosing to send cargoes to Asia rather than Europe.
+
+And while storage capacity holders might also have incentives to inject before rising cooling demand in Asia later in the summer draws LNG supply away from Europe, the sweeping US tariffs announced on 2 April could weigh on Asian industrial demand this summer. European industrial gas use could also be affected by the tariffs, although the 20pc tax on European goods is lower than the one applied to Asian countries. And lower demand from European industries could in turn free up supply for injections.",www.argusmedia.com,2025-04-04,20,Prompt incentives might spur EU gas injection demand | Latest Market News,article,0.1203657731,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671800-eu-metal-sector-braces-for-higher-defence-spending,true,Reports on a specific real-world event (increased EU defense spending) with news-style reporting,EU metal sector braces for higher defence spending | Latest Market News,"Increased European defence spending is expected to boost the continent's demand for specialty metals in the coming years, but buyers will have to adapt to complex supply chains and geopolitical risks associated with many critical metals in order to raise purchase volumes.","Increased European defence spending is expected to boost the continent's demand for specialty metals in the coming years, but buyers will have to adapt to complex supply chains and geopolitical risks associated with many critical metals in order to raise purchase volumes.
+
+The European Commission's ReArm Europe Plan, which is also referred to as the Readiness 2023 plan, aims to mobilise up to €800bn ($865bn) for defence investment, focusing on areas such as air defence and military mobility. These measures are a response to the short-term urgency of supporting Ukraine, but also to address the long-term need to boost Europe's security and defence.
+
+""The era of the peace dividend is long gone,"" commission president Ursula von der Leyen said last week. ""The security architecture that we relied on can no longer be taken for granted. Europe is ready to step up. We must invest in defence, strengthen our capabilities and take a proactive approach to security [...] We must buy more European. That means creating an EU-wide market for defence equipment.""
+
+Nato in December released a list of 12 raw materials that it determined were integral to the manufacture of advanced defence systems and equipment. The list included gallium and germanium, which are crucial for advanced weapons systems; tungsten used in armour-piercing ammunition and armour plating; aluminium, vital to military aircraft and missiles; graphite used in battle tanks and submarines; and cobalt, which is an essential component in super-alloys used in jet engines, missiles and submarines.
+
+Demand for these non-ferrous metals and others such as antimony, chromium and niobium is likely to rise with increased armaments production in the coming years, and some markets are already finding support from stronger demand. Market participants have noted an uptick in enquiries for germanium crystals used in infrared lenses. This uptick is partly owing to defence companies purchasing these lenses for weapons systems, tanks, goggles and drones, which play a crucial role in Ukraine's defence strategy.
+
+Similarly, prices for columbite, the raw material used to produce a range of niobium products, have increased steadily since 2022, driven by a sustained increased in demand for C-103 alloy from defence and aerospace applications. C-103 is made up of 89pc niobium, and is used in the nose cones of hypersonic missiles and in jet engine afterburners because of its high strength at extreme temperatures.
+
+But not every critical mineral will be subject to an immediate uptick in defence-related demand as it will take some time for European investments in the sector to ramp up. The bulk of orders for the new EU plan is expected to translate into increased demand by the second quarter of next year at the earliest, market sources said.
+
+### A changing landscape
+
+Existing supply constraints could be a significant road block despite the urgency of the EU's new plan.
+
+Many critical minerals are facing severe supply restrictions and increased market volatility, aggravated by tariffs and Chinese export controls.
+
+Antimony prices in Europe have risen by 327pc over the past year owing to a severe global shortage of concentrates as well as Chinese export controls, while bismuth prices have risen by about 550pc since the end of February after a sudden restriction on exports from China.
+
+Despite these challenges, the need for defence investment has triggered a shift in attitudes from banks that had previously been reluctant to invest in metals and mining, market participants said. ""We are seeing increasing interest from banks and hedge funds in minor metals used in the defence space,"" one trader told *Argus*.
+
+New agreements and partnerships are also being formed between miners and defence lobbyists. Last week, tungsten and molybdenum mining company Almonty entered into a strategic alliance with American Defense International (ADI), a prominent government relations and business development firm based in Washington, D.C. The Mountain Pass Rare Earth Mine in California is the only other mining firm that has an agreement with ADI. ""We can expect to see more partnerships like this in Europe as well. Everything will be about defence,"" Almonty chief executive Lewis Black told *Argus*.
+
+### Overreliance on allies
+
+Although investments in European ammunition and missile production have increased to support Ukraine, Europe is still heavily reliant on military equipment imports from the US, South Korea and Israel.
+
+One example where a capacity increase is urgent is the European titanium industry, market sources said. Europe lacks titanium sponge production and a strategic stockpile, and while the continent is home to melting plants and forging shops for billets, bars and tubes, it lacks the capacity for titanium plate production.
+
+But there are opportunities to adapt current industrial capacity to meet new defence needs. The Federal Association of the German Security and Defense Industry earlier this month suggested that Germany could repurpose the struggling automotive sector's manufacturing capabilities to produce defence equipment and address production bottlenecks.",www.argusmedia.com,2025-03-26,29,EU metal sector braces for higher defence spending | Latest Market News,article,0.0716812298,21,268,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675428-radius-recycling-posts-loss-advances-sale,true,Reports on a specific corporate financial performance and acquisition with factual details.,"Radius Recycling posts loss, advances sale | Latest Market News",Radius Recycling posted its seventh consecutive quarterly loss as tighter metal margins and diverging domestic and export markets challenged the scrap metal recycler and steelmaker.,"Radius Recycling posted its seventh consecutive quarterly loss as tighter metal margins and diverging domestic and export markets challenged the scrap metal recycler and steelmaker.
+
+The Portland, Oregon-based company registered a $33mn loss in its second quarter ending 28 February, compared with a $34mn loss in the previous year and a $37mn loss in the prior quarter. It has not made a profit since 2023.
+
+Radius agreed to be acquired by Japanese trading house Toyota Tsusho on 13 March for $1.34bn. The deal should close in the second half of 2025, the company said in an earnings release.
+
+US steel mill restocking activities drove inland prices higher in the quarter. But high levels of Chinese steel exports weighed on global ferrous scrap and finished steel prices, which caused domestic and export market conditions to diverge through the quarter, the company said.
+
+Radius' average ferrous selling price fell by 16pc to $330/gt from $384/gt a year earlier. Harsh winter weather tightened scrap flows, which, combined with the drop in selling prices, shrank the company's metal spreads compared with the prior-year quarter.
+
+Radius' ferrous sales volumes rose to 1.09mn gt in the latest quarter from 980,000gt in the same period the previous year.
+
+Radius, which operates a long-product steel mill in Oregon, boosted its steel sales by 13pc to 131,000 short tons (st) in the quarter, up from 114,000st a year earlier. Its average steel selling price in the second quarter fell by 10pc to $756/st from $832/st in the prior year.
+
+The mill's utilization rate was 88pc in the quarter, compared with 81pc in the same quarter last year. Stronger demand across the company's end-use markets in the western US drove the increase in finished steel sales volumes.
+
+Nonferrous sales volumes decreased by 1pc to 174mn lb in the quarter, from 176mn lb a year earlier. The company's average nonferrous scrap selling price during the quarter increased by 9pc to $1.03/lb from 94¢/lb a year earlier.",www.argusmedia.com,2025-04-04,20,"Radius Recycling posts loss, advances sale | Latest Market News",article,0.124992569,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673134-world-bank-loans-peru-500mn-for-climate-adaptation,true,Reports on a specific real-world event (World Bank loan) with news-style reporting,World Bank loans Peru $500mn for climate adaptation | Latest Market News,"The World Bank loaned Peru $500mn to fund public climate adaptation programs, including investments for developing its burgeoning renewable energy sector, distributed generation and electric mobility.","The World Bank loaned Peru $500mn to fund public climate adaptation programs, including investments for developing its burgeoning renewable energy sector, distributed generation and electric mobility.
+
+This new funding, requested by Peru's government and approved by the World Bank, aims to build on reforms to strengthen Peru's climate resilience and adaptation. Peru is considered among the countries most vulnerable to disasters driven by climate change, including earthquakes, flash floods, landslides and glacier melting.
+
+The loan will go toward funding energy transitions in key sectors like electricity and transportation, as well as developing sustainable cities and clean technologies, the World Bank said.
+
+It is also expected to strengthen disaster risk management through a national coalition of government agencies tasked with prevention and mitigation of disasters, including climate-related ones. These initiatives could include implementing a geo-referenced information system that helps in early mitigation and decision-making.
+
+Peru has had a sluggish transition in its renewables sector, but last year wind power production grew by 66pc and solar by 32pc over the year prior. In January, overall renewable power production grew by 16pc over the same month last year, with hydroelectricity leading most of that growth. Peru's electricity grid is mostly powered by natural gas — about 51pc thermoelectricity, 38pc hydropower, 7pc wind and 3pc solar electricity.
+
+Peru's congress passed a new electricity law in January, easing the path for renewable energy companies to compete for public electricity contracts and potentially reduce costs. Though the law has not yet been implemented, it faced stiff opposition from Peru's oil and gas industry which argued it gave unfair favoritism to renewable companies.",www.argusmedia.com,2025-03-31,24,World Bank loans Peru $500mn for climate adaptation | Latest Market News,article,0.1199790658,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676613-polish-jsw-aims-to-lift-2025-coking-coal-output-update,true,Reports on a specific event (JSW's production goals) in a news-style format.,Polish JSW aims to lift 2025 coking coal output: update | Latest Market News,"Poland's JSW aims to increase coking coal production this year, despite recent <a href=""https://direct.argusmedia.com/newsandanalysis/article/2649853"">accidents</a>.","*Updates production results in last paragraph.*
+
+Poland's JSW aims to increase coking coal production this year, despite recent accidents.
+
+JSW hopes to reverse declining output to boost revenue and cut losses caused by falling met coal and coke prices. It made a 7.3bn zlotys ($1.9bn) loss last year, although this included a 6.4bn zlotys write-down in the value of its assets.
+
+The firm expects to increase coking coal output every quarter to reach a full-year figure of 11mn t, up from 9.9mn t in 2024. It is still targeting 14mn t in 2026.
+
+In 2024, 21pc of JSW met coke sales were to domestic buyers, 45pc of sales were for export to Europe, and 35pc of sales were for destinations outside Europe — mostly India, with smaller volumes for Algeria, Pakistan and Bangladesh.
+
+Despite underutilisation of its coke plants and a decline in seaborne shipments resulting from competition from emerging Indonesian supply, JSW said exports remain crucial for met coke production.
+
+The company estimates Polish coke production capacity is at about 8.8mn t/yr, with utilisation running at about 85pc in 2024, while demand in Poland is just 2.7mn t/yr. ""Poland needs to export about 6mn t/yr of coke for its production to survive,"" JSW said.
+
+The firm said it is underutilising coke capacity to match ordered volumes, and that it is not producing to boost stocks because it wants to safeguard liquidity.
+
+Data obtained by *Argus* indicate that Polish ports exported 416,000t of met coke in the first quarter, with exports from Swinoujscie at 186,000t, Gdynia loading 165,000t and Gdansk loading 65,000t.
+
+JSW said today its coking coal output dropped to 2.3mn t in the first quarter of 2025, down by 3pc on the year and by 14pc on the quarter. The firm's coke output reached 700,000t in January-March, stable on the quarter, but 15pc lower on the year.",www.argusmedia.com,2025-04-09,15,Polish JSW aims to lift 2025 coking coal output: update | Latest Market News,article,0.1237338982,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672764-india-approves-p-and-k-subsidy-for-kharif-2025,true,Reports on a specific real-world event (government approval of fertilizer subsidy) with news-style reporting,India approves P and K subsidy for kharif 2025 | Latest Market News,"The Indian government has approved the nutrient-based subsidy for phosphates and potash fertilizers for the kharif season, which runs from April until September. ","The Indian government has approved the nutrient-based subsidy for phosphates and potash fertilizers for the kharif season, which runs from April until September.
+
+It has approved a total budget of 372.16bn rupees ($4.35bn) for the kharif season, which is 130bn rupees higher than the subsidy for rabi 2024-25 and around 128bn rupees higher than the allocation for kharif last year.
+
+The government said that the increased subsidy reflects the recent trends in international prices of fertilizers and inputs.
+
+The new rates are largely in line with the proposal made by the Inter-Ministerial Committee (IMC) in February, although the rate for DAP is slightly lower than the initial proposals as are the rates for the NPK grades, which moved according to the hike in the rate for P2O5.
+
+The subsidy for MOP will remain at Rs2.38/kg, unchanged on the level for the rabi season as proposed in September. This will give a per tonne subsidy rate for MOP of Rs1,428.
+
+The subsidy for phosphate will rise by 42pc from Rs30.80/kg for the rabi season to Rs43.60/kg. The subsidy for nitrogen will remain at Rs43.02/kg. This will give a per tonne subsidy rate for DAP of Rs27,799, a rise of Rs5,888/t from the base subsidy for rabi, slightly lower than the expected rise of around Rs6,000/t.
+
+The government will probably extend the Rs3,500/t special additional subsidy for DAP into kharif, bringing the total subsidy for DAP up to Rs31,299/t. The maximum retail price for DAP will remain at Rs27,000/t.
+
+At current market prices, DAP importers' margins will remain negative. The government will probably continue to compensate importers for losses on DAP, but there is no indication that Indian DAP producers will also receive compensation for losses.
+
+The rates for NPK grades have moved up according to the hike in the rate for P2O5. The new subsidies are as follows for the following key import grades when compared with the rates for rabi:
+
+- 10-26-26 - Rs16,257/t, up by 26pc
+- 20-20-0+13 – Rs17,663/t, up by 18pc
+- 12-32-16 – Rs19,495/t, up by 27pc
+- 15-15-15+9S – Rs13,585/t, up by 19pc
+
+A total of 28 fertilizer grades are included in the scheme.",www.argusmedia.com,2025-03-28,27,India approves P and K subsidy for kharif 2025 | Latest Market News,article,0.1012509908,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673922-next-us-tariffs-to-take-effect-immediately,true,Reports on a specific real-world event (US tariffs) with news-style reporting,Next US tariffs to take effect 'immediately' | Latest Market News,"President Donald Trump plans to announce a sweeping batch of tariffs on Wednesday afternoon that will take effect ""immediately"", the White House said today.","President Donald Trump plans to announce a sweeping batch of tariffs on Wednesday afternoon that will take effect ""immediately"", the White House said today.
+
+Trump will unveil his much anticipated tariff decision Wednesday at 4pm ET during a ceremony at the White House Rose Garden. While the administration has announced the effective date, there is little clarity on what goods will face tariffs at what rates and against which countries, leaving the government agencies that will be tasked with enforcing new tariffs largely in the dark.
+
+""The president has a brilliant team of advisers who have been studying these issues for decades, and we are focused on restoring the golden age of America and making America a manufacturing superpower,"" the White House said today, brushing off criticism from economists, industry groups and investors.
+
+Economic activity in the US manufacturing sector contracted in March as businesses braced for Trump's tariff threats.
+
+Trump has previewed or announced multiple tariff actions since taking office. The barriers in place now include a 20pc tariff on all imports from China, in effect since 4 March, and a 25pc tax on all imported steel and aluminum, in effect since 12 March.
+
+A 25pc tariff on all imported cars, trucks and auto parts, is scheduled to go into effect on 3 April, the White House confirmed today.
+
+Trump and his advisers have previewed two possible courses of action for 2 April. Trump has suggested that all major US trading partners are likely to see a broad increase in tariffs in an effort to reduce the US trade deficit and to raise more revenue for the US federal budget.
+
+But Trump separately has talked about the need for ""reciprocal tariffs"", contending that most foreign countries typically charge higher rates of tariffs on US exports than the US applies to imports from those countries. In that scenario, high tariffs become a negotiating tool to bring down alleged foreign barriers to US exports.
+
+Treasury secretary Scott Bessent told Fox News on Monday night that the second course is the one Trump is more likely to take.
+
+Trump will announce ""reciprocal tariffs"" and ""everyone will have the opportunity to lower their tariffs, lower their non-tariff barriers, stop the currency manipulation"" and ""make the global trading system fair for American workers again"", Bessent said.
+
+But the White House insisted today that the new tariffs will not be a negotiating tool. Trump is ""always up for a good negotiation, but he is very much focused on fixing the wrongs of the past and showing that American workers have a fair shake"", the White House said.
+
+Trump's words and actions already have drawn retaliatory tariffs from Canada and China, and the EU is preparing to implement its first batch of counter-tariffs in April.
+
+Trump, for now, has deferred his tariff plans for imported Canadian and Mexican oil and other energy commodities. But the US oil and gas sector, which depends on pipelines and foreign-flagged vessels to transport its crude, natural gas, refined products and LNG, will feel the effects of tariffs on imported steel and proposed fees on Chinese-made and owned vessels calling at US ports.",www.argusmedia.com,2025-04-01,23,Next US tariffs to take effect 'immediately' | Latest Market News,article,0.1257286578,22,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678072-h2-groups-environmentalists-disappointed-by-imo-deal,true,Reports on a specific real-world event (IMO deal) with news-style reporting,"H2 groups, environmentalists disappointed by IMO deal | Latest Market News","The International Maritime Organization's (IMO) global greenhouse gas (GHG) pricing mechanism may be insufficient to stimulate short-term uptake of clean hydrogen-based marine fuels and threatens decarbonisation targets, hydrogen industry associations and environmental groups said. ","The International Maritime Organization's (IMO) global greenhouse gas (GHG) pricing mechanism may be insufficient to stimulate short-term uptake of clean hydrogen-based marine fuels and threatens decarbonisation targets, hydrogen industry associations and environmental groups said.
+
+Delegates approved a proposed mechanism at the IMO's 83rd Marine Environment Protection Committee (MEPC) meeting on 11 April. The proposal will be put to an adoption vote at the next MEPC in October after which the rules could enter into force in 2027.
+
+The IMO said its ""net-zero framework is the first in the world to combine mandatory emissions limits and GHG pricing across an entire sector"".
+
+But the agreement does not go far enough to drive extensive uptake of clean hydrogen and derivatives, such as ammonia and e-methanol, as the mechanism's design will encourage use of LNG and biofuels instead, at least in the short-term, according to industry participants and environmental bodies.
+
+""Delegates have agreed a measure that may lock in the use of environmentally destructive biofuels and LNG"" instead of providing the incentives necessary ""to jump start the transition"" to e-fuels based on renewable hydrogen, said the Skies and Seas Hydrogen-fuels Accelerator Coalition's (Sasha) founder Aoife O'Leary.
+
+Brussels-based environmental group Transport & Environment (T&E) took a similar stance. While the IMO's agreement ""creates a momentum for alternative marine fuels… it is the forest-destroying first generation biofuels that will get the biggest push for the next decade,"" the group's shipping director Faig Abbasov said. ""Without better incentives for sustainable e-fuels from green hydrogen, it is impossible to decarbonise this heavy polluting industry.""
+
+The criticism is directed primarily at the CO2 prices set under the two-tier system. The tier 2 price of $380/t of CO2 equivalent (CO2e) could encourage a shift away from diesel or other ""high-emission fuels"", but this would likely be to ""relatively affordable biofuels"" rather than ""significantly cleaner alternatives such as green hydrogen-derived fuels"", T&E said.
+
+Industry body the Green Hydrogen Organisation (GH2) noted that reducing the penalties to $100/t CO2e price for vessels that meet ""base"" targets could encourage companies using ""LNG and more carbon intensive fuels"" to ""pay to pollute rather than comply over the next few years"". The group criticised the lack of ""a universal levy with a meaningful carbon price"".
+
+It will be key to ensure that all emissions, including methane leakage, are comprehensively accounted for and that ""direct and indirect land-use change from biofuels"" is factored in, GH2 said.
+
+But despite the criticism, GH2 said the agreement ""sends an important signal to green fuels producers to go forward with their projects"".
+
+""The greenest fuels will be able to generate credits… which they can sell,"" the group said, adding that the IMO will agree ""a mechanism to reward zero or near-zero emission ships by March 2027"".
+
+This could drive an increase in orders for dual-fuel vessels that could eventually transition to hydrogen-based fuels, it said.
+
+## Off target
+
+Some groups, including T&E, the Clean Shipping Coalition and the Global Maritime Forum, argue that the shipping industry will fail to meet emissions reduction targets with the proposed framework.
+
+The measures will ""at best"" provide emissions reductions of 10pc by 2030 and 60pc by 2040, far below the IMO's 2023 commitments to 30pc and 80pc, respectively, T&E said.
+
+The failure to send stronger signals for uptake of hydrogen-based fuels puts at risk a target of reaching 5pc fuel use that is zero- or near-zero emission by 2030 and the industry's entire 2050 net-zero goal, the Global Maritime Forum said.
+
+Other International shipping organisations, such as the International Chamber of Shipping and the European Community Shipowners Association, voiced support for the agreement although they acknowledged that it is ""not perfect"".",www.argusmedia.com,2025-04-14,10,"H2 groups, environmentalists disappointed by IMO deal | Latest Market News",article,0.1135207146,25,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677700-us-consumer-sentiment-2nd-lowest-on-record-survey,true,Reports on a specific real-world event (consumer sentiment) with news-style reporting,US consumer sentiment 2nd lowest on record: Survey | Latest Market News,"US consumer sentiment fell for a fourth straight month in April, reaching lower levels than during the Great Recession in 2008, as inflation expectations surged to four-decade highs.","US consumer sentiment fell for a fourth straight month in April, reaching lower levels than during the Great Recession in 2008, as inflation expectations surged to four-decade highs.
+
+The preliminary consumer sentiment gauge fell to 50.8 in April, below the 55.3 end-of-month level it reached in November 2008 during the start of the Great Recession, according to the University of Michigan's preliminary reading for April. The only lower reading in records going back to 1952 was in mid-2022 during Covid-19.
+
+Year-ahead inflation expectations surged to 6.7pc this month, the highest reading since 1981, from 5pc last month.
+
+Sentiment fell by 10.9pc from 57 in March and has lost more than 30pc since December 2024 ""... amid growing worries about trade war developments that have oscillated over the course of the year.""
+
+""Consumers report multiple warning signs that raise the risk of recession: expectations for business conditions, personal finances, incomes, inflation, and labor markets all continued to deteriorate,"" the survey said.
+
+The index of current economic conditions fell to 56.5 in April from 63.8 the prior month.
+
+The index of consumer expectations fell to 47.2 this month from 52.6 in March.
+
+The proportion of consumers who expect unemployment to rise in the year ahead rose for a fifth month and is more than double the November 2024 result.
+
+Interviews for the report were done between 25 March and 8 April, ending prior to the 9 April partial reversal of US tariffs.
+
+*By Bob Willis*",www.argusmedia.com,2025-04-11,13,US consumer sentiment 2nd lowest on record: Survey | Latest Market News,article,0.1157279707,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676484-s-korea-unveils-auto-industry-support-after-us-tariffs,true,Reports on a specific real-world event (South Korea's auto industry support) with news-style reporting,S Korea unveils auto industry support after US tariffs | Latest Market News,"South Korea has unveiled planned emergency measures to support its automobile industry given the sweeping US tariffs,<b></b>turning towards its domestic market and outwards to the ""global south"" to generate demand.","South Korea has unveiled planned emergency measures to support its automobile industry given the sweeping US tariffs,
+
+South Korea exported nearly $127.8bn of goods to the US in 2024,accounting for about 18.7pc of its total exports. About almost $34.7bn were from passenger automotives.
+
+It will provide around 3 trillion South Korean won ($2bn) of new emergency liquidity support, expand its policy finance by W2 trillion to a total of W15 trillion and hand out more car export support. South Korea will also extend the electric vehicle (EV) corporate discount subsidy policy until the end of the year, and it will now support between 30-80pc of EVs' price, up from previously 20-40pc.
+
+A focus on the domestic market will help respond to lower export volumes given the US' tariffs, said the country's trade and industry ministry (Motie). The country will cut the special consumption tax on new car purchases from 5pc to 3.5pc until June, while not ruling out any other necessary additional support. It will also push its public sector, public institutions and local governments to buy ""business vehicles"" within the first half of 2025, which will likely buoy eco-friendly vehicle sales.
+
+Eco-friendly vehicles in South Korea refer to hybrids, battery EVs, plug-in hybrids and hydrogen-fuelled vehicles. Eco-friendly vehicle domestic sales surged by 50pc on the year to about 60,350 units in February, while exports rose by 32pc to almost 69,000 units.
+
+It is also turning to new ""global south"" markets by offering an extra budget on export vouchers and trade insurance support until the end of 2025, citing its agreements and negotiations with countries such as the UAE, Mexico, the Philippines and Ecuador.
+
+The combined market share of three South Korean battery firms — LG Energy Solution (LGES), SK On and Samsung SDI — on global EV battery installations in has further declined in January-February, according to the latest data from South Korean market intelligence firm SNE Research. They now take up 17.7pc of the global market share, down by almost 5.5 percentage points compared to a year earlier.
+
+""It has become also important for K-trio to come up with strategic measures to increase their local production in North America and diversify raw material suppliers,"" said SNE, citing the US tariffs.
+
+LGES last year said it is looking to produce energy storage system cells in the US through its subsidiary LGES Vertech from 2025. SK On earlier this week told *Argus* that the tariffs will have ""limited"" potential impact on its business, with its manufacturing facility in the US state of Georgia, SK Battery America, supplying batteries for its US sales volumes.",www.argusmedia.com,2025-04-09,15,S Korea unveils auto industry support after US tariffs | Latest Market News,article,0.126893086,18,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678407-keystone-oil-pipeline-to-restart-today-pressure-capped,true,Reports on a specific real-world event (Keystone pipeline restart) with news-style reporting,"Keystone oil pipeline to restart today, pressure capped | Latest Market News","The 622,000 b/d Keystone oil pipeline is repaired and has approval to restart at a reduced pressure less than a week after spilling crude in North Dakota.","The 622,000 b/d Keystone oil pipeline is repaired and has approval to restart at a reduced pressure less than a week after spilling crude in North Dakota.
+
+Pipeline operator South Bow is planning a ""controlled restart"" of the Keystone system today, provided weather cooperates, the company said. The repair and restart plans were approved by the Pipeline and Hazardous Materials Safety Administration (PHMSA), which issued a corrective action order (COA) to the Calgary-based midstream company on 11 April.
+
+The pipeline is a major carrier of Canadian heavy crude destined for both the US midcontinent and the Gulf coast but was shut down on 8 April after spilling 3,500 bl near Kathryn, North Dakota. About 2,845 bl had been recovered by 12 April, according to PHMSA.
+
+The COA indicates Keystone was operating at 1,251 pounds per square inch gauge (psig) at the time of failure, below the maximum allowed operating pressure of 1,440 psig for the pipeline. Flow rate at the time of failure was 17,844 bl per hour.
+
+Keystone will be capped at 80pc of the pressure at the time of the failure, or 1,000 psig.
+
+PHMSA noted five prior spills from Keystone occurring in 2016, 2017, 2019, 2020 and 2022 that saw releases of 400, 6,592, 4,515, 442 and 12,937 bl of crude, respectively, which ""show a tendency or pattern in recent years of increasingly frequent incidents resulting in larger releases"".
+
+Prices on either side of the pipeline break narrowed ahed of Keystone's imminent return-to-service. Heavy sour Western Canadian Select (WCS) in Hardisty, Alberta, has narrowed by about 75¢/bl to a $9.10/bl discount to the May Nymex WTI calendar month average, so far, while the same assessment in the Houston, Texas, area has widened by nearly 30¢/bl to about a $2.40/bl discount to the May basis.",www.argusmedia.com,2025-04-14,10,"Keystone oil pipeline to restart today, pressure capped | Latest Market News",article,0.110888286,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680387-coal-india-dvc-to-build-1.6gw-of-thermal-power-plants,true,Reports on a specific real-world event (Coal India and DVC joint venture) with news-style reporting,"Coal India, DVC to build 1.6GW of thermal power plants | Latest Market News",State-owned producer Coal India (CIL) plans to develop 1.6GW of coal-fired power capacity under a joint venture with state-controlled utility Damodar Valley (DVC) to meet rising demand and expand its non-coal revenue.,"State-owned producer Coal India (CIL) plans to develop 1.6GW of coal-fired power capacity under a joint venture with state-controlled utility Damodar Valley (DVC) to meet rising demand and expand its non-coal revenue.
+
+India's top coal producer CIL plans to set up two brownfield thermal power units of 800MW each with DVC in the eastern Indian state of Jharkhand, the company announced on 21 April. The brownfield expansion will be carried out at DVC's 500MW Chandrapura thermal power station.
+
+The 50:50 joint venture plans to invest 165bn rupees ($1.94bn) towards the expansion. The expanded capacity will source coal from the regional mines of CIL's subsidiary companies, Bharat Coking Coal and Central Coalfields. The firms did not disclose the timeline for the completion of this expansion.
+
+CIL has geared up to construct several super-critical or ultra super-critical pit-head thermal power plants to support the nation's requirement for affordable and reliable energy, the company said in its annual report for the fiscal year ended 31 March 2024.
+
+CIL announced plans to set up two brownfield thermal power units of 800MW each with state-owned utility Rajasthan Rajya Vidyut Utpadan Nigam (RRVUNL) at the latter's existing Kalisindh thermal project in the northern Indian state of Rajasthan in September 2024.
+
+India's installed thermal capacity stood at 247GW as of 31 March, with coal accounting for 215GW of this, and the rest being lignite, diesel and natural gas, according to data from the country's Central Electricity Authority (CEA). The country's total power capacity stood at 475GW as of 31 March.
+
+India plans to raise its electricity generation capacity by more than fourfold over the next two decades to cater to rising domestic demand, although the focus would be on boosting power production from cleaner sources of energy as the country takes steps to cut emissions.
+
+New Delhi is aiming to achieve a generation capacity of 2,100GW by 2047, power minister Manohar Lal Khattar said at the launch of National Electricity Plan for power transmission in October 2024.",www.argusmedia.com,2025-04-22,2,"Coal India, DVC to build 1.6GW of thermal power plants | Latest Market News",article,0.139017479,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681140-us-wants-imf-world-bank-to-drop-climate-focus,true,Reports on a specific political event (US wanting IMF and World Bank to drop climate focus) with news-style reporting,"US wants IMF, World Bank to drop climate focus | Latest Market News",US president Donald Trump's administration today called on the IMF and the World Bank to focus resources away from climate action and energy transition and to make lending available to fossil fuels programs.,"US president Donald Trump's administration today called on the IMF and the World Bank to focus resources away from climate action and energy transition and to make lending available to fossil fuels programs.
+
+The IMF ""devotes disproportionate time and resources to work on climate change, gender, and social issues,"" US treasury secretary Scott Bessent said in remarks today timed to coincide with the two international lending institutions' annual meeting in Washington. ""Like the IMF, the World Bank must be made fit for purpose again,"" he said, during an event hosted by trade group Institute of International Finance.
+
+The IMF and the World Bank in recent years have followed the preferences of their largest shareholders — the US and European countries — in incorporating the effects of climate change in their analysis and to facilitate energy transition in the emerging economies. The World Bank, together with other multilateral development banks globally, announced at the UN Cop-29 climate conference last year that they could increase climate financing to $170bn/yr by 2030, up from $125bn in 2023.
+
+""I know 'sustainability' is a popular term around here,"" Bessent said. ""But I'm not talking about climate change or carbon footprints. I'm talking about economic and financial sustainability.""
+
+Bessent urged the World Bank to ""be tech neutral and prioritize affordability and energy investment,"" adding that ""in most cases, this means investing in gas and other fossil fuel based energy production.""
+
+""In other cases, this may mean investing in renewable energy coupled with systems to help manage the intermittency of wind and solar,"" Bessent said.
+
+The US is the largest shareholder at both the IMF and the World Bank, with a 16pc stake in both institutions. The Trump administration, which has slashed climate programs at US government institutions and withdrew the US from climate-focused international efforts, has so far refrained from interfering in the operations of the IMF and the World Bank.",www.argusmedia.com,2025-04-23,1,"US wants IMF, World Bank to drop climate focus | Latest Market News",article,0.1184638786,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677271-brazil-s-diesel-market-eyes-trump-and-petrobras,true,Reports on a specific real-world event (diesel market changes) with news-style reporting,Brazil's diesel market eyes Trump and Petrobras | Latest Market News,"Tensions surrounding whiplash changes in trade policies favored by US president Donald Trump have created favorable conditions for foreign diesel imports into Brazil, just days after state-controlled Petrobras cut its refinery gate diesel prices.","Tensions surrounding whiplash changes in trade policies favored by US president Donald Trump have created favorable conditions for foreign diesel imports into Brazil, just days after state-controlled Petrobras cut its refinery gate diesel prices.
+
+On 1 April, Petrobras cut wholesale diesel prices by 4.6pc, bringing the average price to R3,550/m³ (226.86¢/USG) from around R3.720/m³ (237.73¢/USG). Foreign diesel prices had been trending lower than Petrobras' prices for more than a month prior to the announcement.
+
+The competitiveness of imported diesel led some retailers to delay the withdrawal of fuel contracted with Petrobras, even at the cost of paying penalties.
+
+Petrobras' price reduction made the company's diesel more attractive on the domestic market, but the scenario was short-lived. Within about 24 hours, on 2 April, Trump unveiled so-called ""reciprocal tariffs"" on products imported from practically all US trading partners, triggering a strong global reaction, and setting the stage for a showdown with China.
+
+Investors' concern about recessionary risks clobbered prices for a wide range of commodities traded on the world's stock exchanges. Nymex ultra-low sulfur diesel (ULSD) futures fell more than 10pc between 2-8 April, to a near four-year low.
+
+The volatility of the international markets has caused a turnaround in diesel prices on the Brazilian market. The heightened uncertainty led some participants to adopt a more cautious stance, waiting for prices to settle before making firmer decisions.
+
+""We are planning imports where we need to cover supply needs, without lengthening our position,"" said one trader.
+
+Between 2-8 April, the price indicator for ex-port land terminal diesel traded on the spot market at Santos, Paranagua, Suape and Itaqui ports fell in relation to Petrobras' basis by R140/m³, R230/m³, R102.5/m³ and R160/m³, respectively. The move followed international volatility caused by trade conflicts, as imported diesel responds to nearly 20pc of all the Brazilian domestic supply.
+
+The escalation of trade conflicts led to an interruption in talks between importers and suppliers last week, when both sides took the opportunity to assess the impact of developments on the fuel sector.
+
+Around 1.6mn m³ of imported diesel is expected to land in Brazil in April, according to data from shipping agencies and energy analytics firm Vortexa. If realized, the volume would represent a 33pc increase over the same period of 2024. To traders, the surging volume of product available on the domestic market and the wide variation in daily prices between different locations could offer good trading opportunities for importers.
+
+### The Petrobras factor
+
+Market participants are also monitoring Petrobras' behavior in this new context. The price cut at the company's refineries and the subsequent reopening of arbitrage for imports has reinforced the perception that further price cuts are on the company's radar.
+
+Deeper cuts would be welcomed by Brazil's federal government, which is locked in a fight against creeping inflation. Rising prices are being blamed for the slipping popularity of President Luiz Inacio Lula da Silva.
+
+Diesel has a small influence on the extended national consumer price index IPCA portfolio, at around 0.24pc, but the view is that the fossil fuel has a significant indirect impact on the formation of food prices, which account for 21.87pc of the index.
+
+Despite favorable arbitrage for imported product in March, part of the market was surprised by Petrobras' latest price cut. There is a perception among traders that the predictability of the company's decisions has diminished.
+
+The company's management has indicated that it will not act while uncertainty in global markets persists.",www.argusmedia.com,2025-04-10,14,Brazil's diesel market eyes Trump and Petrobras | Latest Market News,article,0.1295883695,24,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674803-trump-to-stand-firm-on-tariffs-as-markets-crash,true,Reports on a specific real-world event (Trump's tariff plan) with news-style reporting,Trump to 'stand firm' on tariffs as markets crash | Latest Market News,"President Donald Trump does not intend to back down from his plan for sweeping import tariffs that have already caused a sell-off in global equity markets and some commodities, administration officials say.","President Donald Trump does not intend to back down from his plan for sweeping import tariffs that have already caused a sell-off in global equity markets and some commodities, administration officials say.
+
+The tariffs — which will start at 10pc for most imports on 5 April before steeper country-specific tariffs take effect on 9 April, with exceptions for some energy and mineral imports — have caused key stock indexes to drop by as much as 5pc, with even larger declines in crude futures, as investors brace for lower growth and a higher chance of a recession. Trump earlier today defended the tariffs, as he prepared to leave the White House for a dinner tonight at a golf tournament at one of his resorts in Florida.
+
+""THE OPERATION IS OVER! THE PATIENT LIVED, AND IS HEALING,"" Trump wrote in a social media post before major stock markets opened.
+
+Trump's cabinet has downplayed the short-term price effect of the tariffs, which they say will boost economic growth in the US and cause a resurgence in domestic manufacturing. US commerce secretary Howard Lutnick said he does not think there is ""any chance"" that Trump will rescind the tariffs, and said Trump will only begin to work on new trade deals once a country has ""really, really changed their ways"" on trade practices.
+
+""Trump is going to stand firm because he is reordering global trade,"" Lutnick said today in an interview with CNN. ""Make no mistake about it, America has been exploited, and he is done allowing America to be exploited.""
+
+Other administration officials have suggested a greater potential for lower tariffs in the near-term. US treasury secretary Scott Bessent has encouraged world leaders to ""take a deep breath"" and not to ""panic"" because the tariff rates that Trump announced were a ""ceiling"" that might come down, so long as there was no retaliation.
+
+""Don't immediately retaliate, let's see where this goes, because if you retaliate, that's how we get escalation,"" Bessent said on 2 April during interview on Fox News.
+
+The tariffs have caused bipartisan backlash on Capitol Hill, but so far legislative action has been symbolic and unlikely to become law. The US Senate, in a bipartisan vote on 2 April, approved a joint resolution that would end the justification Trump has used to put tariffs on Canada. US senators Chuck Grassley (R-Iowa) and Maria Cantwell (D-Washington) introduced a bill today to eliminate most new presidential tariffs after 60 days without approval by the US Congress. Democrats say the tariffs will force consumers to pay far more on everyday goods, with revenue offsetting Republican plans to provide more than $5 trillion in tax cuts.
+
+""Donald Trump is using tariffs in the dumbest way imaginable. In fact, Donald Trump slapped tariffs on penguins and not on Putin,"" US Senate minority leader Chuck Schumer (D-New York) said today, in reference to Trump's decision to put a 10pc tariff on an island populated only with penguins.
+
+Trump has claimed his country-specific tariffs are ""reciprocal"" even though they have no relation to the tariffs each country charges on US imports. Instead, Trump's tariffs were calculated based on a universal equation that is set at half of the country's trade deficit with the US, divided by the country's imports from the US, with a minimum tariff rate of 10pc.
+
+Major US trading partners are preparing for retaliatory tariffs. Canada's prime minister Mark Carney said he would respond to Trump's tariffs on automobiles, which took effect today, by ""matching the US approach"" and imposing a 25pc tariff on auto imports that do not comply with the US-Mexico-Canada free trade agreement. China said it was preparing unspecified countermeasures to US tariffs that would be set at 54pc.
+
+Trump's cabinet today dismissed the market reaction to the tariffs. Stock markets are going through a ""short-term adjustment"" but the tariffs will ultimately result in more growth and additional investments, US Small Business Administration administrator Kelly Loeffler said today in an interview on Fox News
+
+""The gravy train is over for the globalist elites,"" said Loeffler, who previously was a top executive at US exchange operator ICE.",www.argusmedia.com,2025-04-03,21,Trump to 'stand firm' on tariffs as markets crash | Latest Market News,article,0.1309708758,22,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674905-us-gas-market-mostly-spared-from-new-tariffs,true,Reports on a specific real-world event (tariffs) and its impact on the US gas market.,US gas market mostly spared from new tariffs | Latest Market News,"The US natural gas market was largely unaffected by massive tariffs imposed by President Donald Trump on Wednesday, as they excluded most energy products crossing the US-Canada and US-Mexico borders.","The US natural gas market was largely unaffected by massive tariffs imposed by President Donald Trump on Wednesday, as they excluded most energy products crossing the US-Canada and US-Mexico borders.
+
+The primary effect on the US natural gas market from Trump's tariffs continues to stem from duties levied on non-energy goods used by the oil and gas industry, including steel and specialized pipeline components like valves and compressors that are imported from overseas, a broad swath of analysts and groups representing the industry told *Argus*.
+
+Virtually all natural gas, along with other energy commodities like oil and refined products, will continue to be imported into the US from Mexico and Canada without tariffs, as they are covered by the US-Mexico-Canada (USMCA) free trade agreement. One exception is gas imported from Trinidad and Tobago by the Saint John LNG import terminal in New Brunswick, Canada, most of which is sent over the border into New England and which would not be subject to USMCA, though how cross-border trade of those molecules would be enforced is unclear.
+
+There are insufficient US mills and forges currently licensed by the American Petroleum Institute (API) to produce several critical pipeline components, one prominent trade group representative told *Argus*. It will take time to build up that manufacturing capacity, and in the meantime, expansion of US oil and gas infrastructure would be delayed. US oil and gas trade groups including API, the Independent Petroleum Association of America and the American Exploration and Production Council have put out statements in recent months warning that tariffs threaten the industry. The Interstate Natural Gas Association of America has called on the Trump administration to to develop ""targeted exceptions"" to the tariffs for certain energy infrastructure components.
+
+Tariffs on input goods for natural gas pipelines could also affect the Trump administration's AI data center ambitions, which Goldman Sachs said could require the construction of 6.1 Bcf/d of new gas pipeline capacity from 2024-2030.
+
+US crude prices will likely be lower in 2025 because of tariff-induced market volatility, though producers' hedge portfolios should largely protect cash flows, so US crude production will probably not be significantly impacted, said Josephine Mills, analyst at Enverus Intelligence Research. As a result, supply of US associated gas will be largely unaffected as well.
+
+Steep tariffs on other energy infrastructure, including solar panels from southeast Asia, could hurt other fuel sources to the competitive advantage of US gas, though this would be partly offset by price hikes on steel and other natural gas infrastructure, said analysts at Gelber and Associates.
+
+The Trump administration ""will be very careful not to inflate domestic oil or gas prices, given the political risk that would entail,"" PVM Oil Associates analyst Tamas Varga told *Argus*. ""Its strategy appears to be aimed at lowering energy prices to mitigate the inflationary effects of punitive tariffs.""",www.argusmedia.com,2025-04-03,21,US gas market mostly spared from new tariffs | Latest Market News,article,0.1310210621,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678545-south-korea-s-march-car-output-rises-exports-dip,true,Reports on a specific real-world event (South Korea's car output) with news-style reporting,"South Korea's March car output rises, exports dip | Latest Market News",South Korea's automotive output and domestic sales rose in March but exports dipped. The country has agreed to offer a wide range of support measures to offset the impact of the US' sweeping tariffs on its auto industry.,"South Korea's automotive output and domestic sales rose in March but exports dipped. The country has agreed to offer a wide range of support measures to offset the impact of the US' sweeping tariffs on its auto industry.
+
+The country's auto output in March edged up by 1.5pc on the year to almost 371,000 units, according to South Korea's trade and industry ministry (Motie). Domestic sales rose by 2.4pc on the year to around 149,500 units. Exports in March fell by 2.4pc on the year to almost 241,000 units, with auto export revenue at $6.24bn.
+
+The country earlier this month unveiled planned emergency measures to support its automobile industry, in response to the potentially lower export volumes given the US tariffs. The country will cut the special consumption tax on new car purchases, and push its public sector, public institutions and local governments to buy ""business vehicles"" within the first half of 2025.
+
+Domestic eco-friendly vehicle sales rose by 14pc on the year to almost 70,000 units while exports rose by 5.8pc to almost 69,000 units. Eco-friendly vehicles in South Korea refer to hybrids, battery electric vehicles, plug-in hybrids and hydrogen-fuelled vehicles.
+
+Hybrid domestic sales rose by 23pc on the year to about 49,500 units, while domestic BEV sales dipped by 7.5pc to around 18,700 units after rising sharply on the year in February. Hybrid exports were also up by almost 25pc to almost 42,000 units, while BEV exports fell sharply by 25pc on the year to about 20,800 units.",www.argusmedia.com,2025-04-15,9,"South Korea's March car output rises, exports dip | Latest Market News",article,0.1219012136,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676376-mexican-peso-weakens-on-us-tariff-fears,true,Reports on a specific real-world event (Mexican peso weakening) with news-style reporting,Mexican peso weakens on US tariff fears | Latest Market News,"The Mexican peso has weakened in recent days amid growing fears that US president Donald Trump's new wave of tariffs could derail the US economy and, in turn, slash Mexico's economic growth, financial analysts said.","The Mexican peso has weakened in recent days amid growing fears that US president Donald Trump's new wave of tariffs could derail the US economy and, in turn, slash Mexico's economic growth, financial analysts said.
+
+After Trump announced a series of new import tariffs on what he dubbed ""Liberation Day"" on 2 April, the peso initially reacted positively, as Mexico was largely spared from the measures, thanks to protections under the US-Mexico-Canada (USMCA) free trade agreement.
+
+The current tariff structure largely remains in place, which means zero tariffs on products under the USMCA agreement, except for steel, aluminum and finalized// assembled automobiles. Auto parts under USMCA still face zero tariffs. These exceptions, and other non-USMCA-compliant products, maintain 25pc tariffs on non-US content, analysts Barclays said.
+
+The peso appreciated more than 3.2pc to Ps19.97/$1 on 3 April from Ps20.4/$1 on 2 April, according to data from Mexico's central bank (Banxico).
+
+The exemptions could make Mexico more attractive in the medium- and long-term to manufacturers aiming to avoid US tariffs, Barclays said.
+
+Yet, investors are now concerned about the broader economic fallout of the escalating US-China trade conflict.
+
+""The Mexican peso is one of the most depreciated currencies [as of 7 April], because even though Mexico has not been hit with reciprocal tariffs and benefits from USMCA, the economic impact of tariffs on the US economy could significantly affect Mexico,"" said Gabriela Siller, chief economist at Mexican bank Banco Base.
+
+The peso weakened to Ps20.50/$1 on 4 April, from Ps19.97/$1 on 3 April, and continued weakening, closing at Ps20.69/$1 on 7 April, a 2.3pc depreciation over the last week.
+
+Year over year, the peso has tanked 21pc, affected by multiple reforms diminishing Mexico's business environment that passed in late 2024, Trump's electoral victory in November, and now by Trump's tariffs.
+
+Mexico's GDP is expected to grow by 0.2pc this year, according to a new Citi survey of 32 bank analysts, with nine forecasting zero or negative growth because of the potential fallout from US trade policy.
+
+On 1 April, Mexico's finance ministry lowered its 2025 GDP forecast to 1.5–2.3pc, down from 2–3pc. That's still more optimistic than the central bank and private analysts, who expect growth of only 0.7pc, citing uncertainty over US policy and tariff threats.",www.argusmedia.com,2025-04-08,16,Mexican peso weakens on US tariff fears | Latest Market News,article,0.1131963574,20,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676310-defence-spending-hike-gives-h2-an-opportunity,true,Reports on a specific event (defense spending increase) and its potential impact on the hydrogen sector.,Defence spending hike gives H2 an opportunity | Latest Market News,Vows by European leaders to boost defence spending have left climate policy advocates worried that efforts to reduce emissions could fall by the wayside. But the renewed focus on security and resilience could also present fresh opportunities for the struggling clean hydrogen sector.,"*Hydrogen could play a role in EU defence considerations, as governments are placing an emphasis on resilience, writes Stefan Krumpelmann *
+
+Vows by European leaders to boost defence spending have left climate policy advocates worried that efforts to reduce emissions could fall by the wayside. But the renewed focus on security and resilience could also present fresh opportunities for the struggling clean hydrogen sector.
+
+Funding otherwise earmarked for ""green"" initiatives could now be redirected to the defence sector and the first shifts have already taken place, for instance in Poland. For clean hydrogen, any cuts to public funding could be particularly detrimental, given its continued reliance on large subsidies.
+
+But funding for green technologies could follow behind the increased defence spending. In return for waving through a €500bn ($548bn) package for defence and infrastructure, Germany's Green party was instrumental in getting conservative CDU/CSU and social-democratic SPD to include €100bn for climate protection. Some of this is likely to go to the hydrogen sector, government officials have said.
+
+In any case, hydrogen and defence industry participants alike point to synergies between their sectors, noting that an increased focus on security could speed up technological progress on hydrogen and bring down costs in the process.
+
+Renewable hydrogen production, storage and fuel cell systems could play a key role in bolstering energy independence — and therefore resilience — of military camps, radar stations and other critical infrastructure such as hospitals, according to Christian Trapp, chairman of the board at the German armed forces university's research centre for mobility and renewable energy.
+
+In the past, development of such systems was primarily driven by sustainability considerations, Trapp told the Hydrogen and Fuel Cells Public Forum at the Hanover Trade Fair on 3 April. But now ""the ministry of defence is asking for resilience and this is a key gamechanger"" as it ""justifies"" higher investments.
+
+Defence companies have investigated potential applications for hydrogen and derivatives for some time. Germany's Rheinmetall told Argus in 2023 that synthetic fuels made domestically could help reduce reliance on fuel supply from abroad while allowing for decentralised production that would be ""unattackable"".
+
+Use of hydrogen and derivatives could also offer other benefits. Its proponents point to lower noise and heat profiles of military vehicles running on fuel cells instead of combustion engines, which would make them harder to detect.
+
+German fuel cell firm SFC Energy sees that its investments in defence applications are now starting to pay off, the firm's chief executive, Peter Podesser, has said. SFC has developed portable hydrogen and methanol fuel cells for more than 20 years as a more lightweight alternative to batteries that produces less noise and heat. But until recently, it ""almost had to hide"" military applications ""from an ESG [environmental, social and governance] perspective"", Podesser said.
+
+Larger defence budgets could aid hydrogen in more indirect ways as well. Lead markets have been the talk of the town lately when it comes to reinvigorating Europe's hydrogen efforts. The concept remains vague in many respects, but the more concrete proposals include ""green"" criteria — or even quotas — for public procurement. This could cover, for instance, green steel procurement by the armed forces. At the Hanover event, the German economy and climate protection ministry's head of industrial policy, Beate Baron, signalled openness to the idea, but said more work is needed on certification of low-emission products.",www.argusmedia.com,2025-04-08,16,Defence spending hike gives H2 an opportunity | Latest Market News,article,0.1272622764,19,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678148-pupuk-indonesia-receives-final-standard-mop-offers,true,Reports on a specific event (e-auction) with factual details and news-style reporting,Pupuk Indonesia receives final standard MOP offers | Latest Market News,"State-controlled fertilizer group Pupuk Indonesia held an e-auction today for final offers, for its tender seeking 175,000t of white standard MOP and 20,000t of red standard MOP for delivery from June-September. ","State-controlled fertilizer group Pupuk Indonesia held an e-auction today for final offers, for its tender seeking 175,000t of white standard MOP and 20,000t of red standard MOP for delivery from June-September.
+
+BPC, Eurochem, Uralkali, APC and K+S offered in the range of $360-363/t cfr, while Canpotex offered at $400/t cfr.
+
+Initial offers were submitted on 8 April, ranging mainly at $362-368/t cfr with one offer at $400/t cfr.
+
+There is no confirmation from Pupuk Indonesia on these offers. The group is likely to counter-bid these offers, according to suppliers.",www.argusmedia.com,2025-04-14,10,Pupuk Indonesia receives final standard MOP offers | Latest Market News,article,0.09399953167,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672626-singapore-vietnam-eye-greater-low-carbon-power-trade,true,Reports on a specific real-world event (signing of a letter of intent) with news-style reporting,"Singapore, Vietnam eye greater low-carbon power trade | Latest Market News",Singapore and Vietnam have signed a letter of intent (LOI) to enhance collaboration on cross-border electricity trade for the Asean power grid.,"Singapore and Vietnam have signed a letter of intent (LOI) to enhance collaboration on cross-border electricity trade for the Asean power grid.
+
+Under the LOI, the countries will explore raising the targeted capacity of low-carbon electricity imports from Vietnam to Singapore to around 2GW by 2035, announced Singapore's Ministry of Trade and Industry on 26 March.
+
+This builds on the previous conditional approval that was granted by Singapore's Energy Market Authority to Sembcorp Utilities in October 2023 to import 1.2GW of low-carbon electricity from Vietnam. The electricity will be transmitted from Vietnam to Singapore via new sub-sea cables of around 1,000km.
+
+The Vietnam and Singapore governments will continue to engage interested companies that have credible and commercially viable proposals, said MTI.
+
+""This LOI reflects our enhanced level of ambition to support not just cross-border electricity trading between our two countries, but the broader development of a sustainable, inclusive and resilient Asean power grid,"" said Singapore's second minister for trade and industry Tan See Leng.
+
+Singapore aims to import up to 6GW of low-carbon electricity by 2035, and has signed supply agreements with Malaysia, as well as granted conditional approvals to projects in Indonesia.
+
+There have been steps toward the development of the long-awaited Asean power grid, which once established, could help the region source and share electricity regionally. The Lao PDR-Thailand-Malaysia-Singapore power integration project (LTMS-PIP) will be enhanced under its second phase to double the capacity of electricity traded from 100MW to a maximum of 200MW, the EMA announced in September last year.",www.argusmedia.com,2025-03-28,27,"Singapore, Vietnam eye greater low-carbon power trade | Latest Market News",article,0.1355023444,16,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677905-mexico-suspends-valero-fuel-import-permits,true,Reports on a specific real-world event (suspension of fuel import permits) with news-style reporting,Mexico suspends Valero fuel import permits | Latest Market News,"Mexico's tax authority SAT on 9 April suspended US refiner Valero's fuel import permits, the company said today.","Mexico's tax authority SAT on 9 April suspended US refiner Valero's fuel import permits, the company said today.
+
+The company did not specify why its import license was suspended. ""Valero is addressing each administrative observation noted in the suspension to clarify the issues. Additionally, [authorities] mistakenly stated that the company does not have valid import permits, which is incorrect since the permits are valid through 2038,"" the company said.
+
+When consulted, Valero told *Argus *it has no further information to share at this time.
+
+In Mexico, Valero holds gasoline, diesel and jet fuel import permits valid through 2038. The company is one of only a handful of private-sector companies with such permits. Shell, Marathon and ExxonMobil hold permits to import only gasoline and diesel.
+
+Valero is the leading private fuel importer in Mexico. On 9 April, its sales accounted for 10pc of Mexico's gasoline and diesel demand, according to the company.
+
+Private-sector companies started importing fuel into Mexico in 2016 after the market opened to more competition, but under former president Andres Manuel Lopez Obrador's administration, the energy ministry (Sener) cancelled dozens of fuel import permits.
+
+Valero is cooperating with the Mexican government and has recently joined a voluntary price cap agreement to keep regular gasoline below Ps24/l ($4.45/USG), the company said, adding that it ""implements rigorous traceability and security controls throughout its supply chain.""
+
+The company stores fuel at four private-sector terminals in Mexico, with over 4mn bl of capacity. The company is also expected to start storing fuel at the new 1.1mn bl OTM terminal in Altamira, Tamaulipas, in the near future.",www.argusmedia.com,2025-04-11,13,Mexico suspends Valero fuel import permits | Latest Market News,article,0.1219058224,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674819-opec-eight-to-speed-up-unwinding-cuts-from-may-update,true,Reports on a specific real-world event (OPEC+ decision) with news-style reporting,Opec+ eight to speed up unwinding cuts from May: Update | Latest Market News,"A core group of eight Opec+ crude producers, in a surprise move, today agreed to speed up plans to gradually unwind 2.2mn b/d of production cuts by increasing their collective output target for May by 411,000 b/d — three times the rise originally planned.","*Adds details throughout*
+
+A core group of eight Opec+ crude producers, in a surprise move, today agreed to speed up plans to gradually unwind 2.2mn b/d of production cuts by increasing their collective output target for May by 411,000 b/d — three times the rise originally planned.
+
+""In view of the continuing healthy market fundamentals and the positive market outlook… the eight participating countries will implement a production adjustment of 411,000 b/d, equivalent to three monthly increments, in May 2025,"" the group said.
+
+Front month Ice Brent futures fell by around $1/bl to $70.50/bl in response to the news, and slipped further to below $70/bl later before recovering slightly.
+
+The eight countries ꟷ Saudi Arabia, Russia, the UAE, Kuwait, Iraq, Algeria, Oman and Kazakhstan ꟷ last month decided to proceed with a plan to begin gradually unwinding the 2.2mn b/d of production cuts from April over 18 months.
+
+The original plan was to see their combined output target rise by 137,000 b/d on a monthly basis until September 2026. Although it is unclear whether the group will revert back to 137,000 b/d increments after May, this change should, theoretically, mean that the eight will return the last of the 2.2mn b/d in July 2026, rather than September.
+
+But the volume of oil that actually returns to the market each month will probably be less than the monthly target increases as all of the eight countries, bar Algeria, have past overproduction which they have committed to compensating for over the months ahead.
+
+The group said today that the decision to raise output targets by 411,000 b/d for May, versus 137,000 b/d, would also ""provide an opportunity for the participating countries to accelerate their compensation"".
+
+The seven countries with overproduction to compensate for submitted their updated plans to the Opec secretariat two weeks ago, outlining how they plan to deliver that compensation. It is unclear whether today's decision has rendered those plans moot, but it should allow for at least some of the countries to clear more of that they owe next month.
+
+Full implementation of the compensation cuts has become increasingly important for the group as it looks to balance market expectations with internal group dynamics. Frustration has built up among some members of the group towards the likes of Iraq and Kazakhstan which have regularly flouted their quotas.
+
+What is most surprising about the move is timing, coming the day after US President Donald Trump announced sweeping new global tariffs on a range of imports. That triggered an immediate sell-off in oil futures and stock markets over fears of deteriorating demand in an escalating trade war.
+
+But the tariff announcements did not appear to be at the forefront of Opec+ eight minds, with one delegate expressing scepticism that the Trump administration's tariffs were here to stay. The impact is unlikely to be as severe as many fear, they said.
+
+Instead, the decision primarily factored in the pick up in oil demand that typically comes with the start of the summer in the northern hemisphere. ""A big part of this 411,000 b/d will go to meet that additional demand,"" one delegate said.
+
+Additionally, the move should also enhance internal group dynamics, given the frustration that had been building among some in the group prior to last month's decision to start the unwinding in April, while at the same time getting the thumbs up from the US president who had already called on Opec and its allies to ""bring down the cost of oil,"" something it could only achieve by raising output.
+
+Trump has said that he will be visiting Saudi Arabia sometime in May, when the group of eight countries begins to accelerate the return of those barrels.",www.argusmedia.com,2025-04-03,21,Opec+ eight to speed up unwinding cuts from May: Update | Latest Market News,article,0.1186615905,24,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671932-us-coal-generation-rises-to-2-year-high-in-jan,true,Reports on a specific event (US coal generation rise) with factual data and news-style reporting,US coal generation rises to 2-year high in Jan | Latest Market News,"US coal-fired generation rose from year-earlier levels for the second consecutive month in January, with utilities relying more heavily on coal as temperatures dropped well below normal in some regions.","US coal-fired generation rose from year-earlier levels for the second consecutive month in January, with utilities relying more heavily on coal as temperatures dropped well below normal in some regions.
+
+Generators dispatched nearly 83.2mn MWh of coal power in the US in January, which was 9.9pc more than a year earlier, the US Energy Information Administration (EIA) said in its *Electric Power Monthly* report released on Tuesday. Coal generation for the month was also the highest for any month since August 2022, when it reached 85mn MWh.
+
+The average temperature in the contiguous US was 29.2°F (-1.7°C), 0.9°F below average, according to the National Oceanic and Atmospheric Administration. It was the coldest January in the US since 1988. Heating degree days for the month rose by 12.7pc from a year earlier. That pushed total electricity generation in the US up by 5.5pc to 401.5mn MWh, according to EIA.
+
+Coal accounted for 21pc of the country's energy mix in January, up from 20pc in January 2024. The average cost of coal delivered for electricity generation was down by 3.6pc at $2.40/mmBtu from a year earlier.
+
+More expensive natural gas continued to play out in the shifting generation mix, the report shows. Gas generation fell in January when compared with a year earlier. It also declined in December. Utilities dispatched 156.5mn MWh of natural gas-fired power in January, a 2.3pc decline from last year. That brought gas' share of the US energy mix in January to 39pc compared with 42.1pc a year earlier.
+
+The spot price of natural gas at the Henry Hub averaged $4.62/mmBtu in January, a 12.9pc increase from January 2024, according to government agency.
+
+Natural gas and hydroelectric power were the only two major generating sources to have year-on-year declines in utility-scale power output.
+
+Meanwhile, US generators dispatched more wind and solar power to meet the increased heating demand. Renewable generation, including hydroelectric power, rose to total 85.5mn MWh compared with 72.2mn MWh in January 2024. Renewable power accounted for 21pc of the US electric power mix, up from 19pc a year earlier. Nuclear generation in the US also rose, increasing by 3.8pc from a year earlier to 71.7mn MWh.
+
+The jump in coal generation increased January coal consumption by the electric power sector to 46.8mn short tons (42.5mn metric tonnes).
+
+The strong coal burn reduced US power sector coal inventories to 114mn st in January compared with 124mn st January 2024. When the data is broken down by days of coal consumption held in inventory, power plants held the equivalent of 132 days of bituminous coal supply on site and 147 days of sub-bituminous coal. The bituminous coal supply was down from 150 days at the end of January 2024 while sub-bituminous inventories were down from 155 days.",www.argusmedia.com,2025-03-26,29,US coal generation rises to 2-year high in Jan | Latest Market News,article,0.1327065222,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678562-australia-s-carbon-credit-issuances-nearly-match-demand,true,Reports on a specific event (carbon credit issuances) with factual data and analysis.,Australia's carbon credit issuances nearly match demand | Latest Market News,"Demand for Australian Carbon Credit Units (ACCUs) rose almost six-fold in the first compliance year of Australia's reformed safeguard mechanism, although total carbon unit surrenders were nearly matched by issuances of the new safeguard mechanism credits (SMCs).","Demand for Australian Carbon Credit Units (ACCUs) rose almost six-fold in the first compliance year of Australia's reformed safeguard mechanism, although total carbon unit surrenders were nearly matched by issuances of the new safeguard mechanism credits (SMCs).
+
+A total of 138 facilities out of 219 covered under the scheme surrendered 7.05mn ACCUs and 1.38mn SMCs for the July 2023-June 2024 financial year to manage their excess emissions, up sharply from 1.22mn units a year earlier, according to data released by the Clean Energy Regulator (CER) on 15 April. But the combined 8.44mn units surrendered were nearly matched by 8.3mn of SMC issuances to 63 facilities — of which almost 7mn will be now held for future compliance, potentially weighing on market sentiment around ACCUs in the short to medium term.
+
+The final SMC issuances for 2023-24 were below the maximum potential of 9.2mn first disclosed by the Climate Change Authority in November 2024. But that was significantly higher than initially forecast and impacted ACCU spot prices in the following months.
+
+Some market participants had been expecting most of the SMCs to have been issued to coal miners, who benefitted from a change in the method used to estimate fugitive methane emissions, but oil and gas extraction accounted for just as many issuances as coal mining, each with around 3.07mn units, or 37pc of the total, CER data released on 15 April. Metal ore mining and processing, including ferrous, non-ferrous and precious metals, accounted for around 13pc of all issuances, followed by chemicals and other industries.
+
+### Biggest SMC issuances and surrenders
+
+Shell has emerged as the company that received the largest number of SMCs at a facility level, with its Prelude floating LNG (FLNG) terminal issued with 1.07mn units as it reported scope 1 emissions of 1.85mn t of CO2 equivalent (CO2e) for a baseline of 2.93mn t of CO2e.
+
+UK-South African firm Anglo American received a higher combined volume of 1.64mn SMCs, of which 1.02mn came from its Capcoal coal mine and 622,997 from its Grosvenor coal mine in Queensland. Chevron received 622,554 SMCs across its Gorgon and Wheatstone operations, while Australian independent Santos was issued 205,500 units across four facilities (*see table*).
+
+Meanwhile, SMC surrenders were registered across 27 facilities. Coal miners in New South Wales (NSW) and Queensland made the bulk of these surrenders at 991,857 units, including Anglo American and Australian mining company Stanmore Resources (*see table*).
+
+### Net emissions fall
+
+Baselines were reset under the reformed safeguard mechanism, which applies to facilities that emit more than 100,000t of CO2e in a compliance year across several sectors, and now face a 4.9pc/yr decline rate until 2029-30. Scope 1 emissions covered under the scheme fell from 138.7mn t of CO2e in 2022-23 to approximately 136mn t of CO2e in 2023-24, representing 31pc Australia's total emissions in that year.
+
+Net safeguard emissions fell to 127.8mn t of CO2e from 137.9mn t of CO2e a year earlier following the surrender of ACCUs and SMCs.
+
+The total liability in 2023-24 reached around 9.2mn t of CO2e across 142 facilities, of which around 0.8mn t CO2e remained in an excess situation on 1 April 2025, according to the CER. The 0.8mn t of CO2e is from five facilities under the operational control of three companies, two of which are in voluntary administration.
+
+The third company, Australian independent Fitzroy, failed to manage an excess of 583,079t of CO2e for its Ironbark No. 1 and Carborough Downs Coal Mine facilities for 2023-24. It has entered an enforceable undertaking with the CER and has committed to surrender the required units, start feasibility studies to investigate carbon abatement opportunities at the two facilities, and ensure neither is in an excess emissions situation for the 2024-25 year on 1 April 2026.
+
+| Australia's SMC issuances 2023-24 | t CO2e | ||
+| Facility | Operator | Sector | SMCs issued |
+| FLNG | SHELL AUSTRALIA | Oil and gas extraction | 1,077,261 |
+| Capcoal Mine | ANGLO COAL (CAPCOAL MANAGEMENT) | Coal mining | 1,022,648 |
+| Ichthys LNG Project | INPEX Operations Australia | Oil and gas extraction | 768,900 |
+| Grosvenor Mine | ANGLO COAL (MORANBAH NORTH MANAGEMENT) | Coal mining | 622,997 |
+| Gudai-Darri Mine | Mount Bruce Mining | Metal ore mining | 474,391 |
+| Kooragang Island | ORICA AUSTRALIA | Other basic chemical product | 430,751 |
+| Gorgon Operations | CHEVRON AUSTRALIA | Oil and gas extraction | 388,803 |
+| Carmichael Coal Mine | Adani Mining | Coal mining | 351,232 |
+| APN01 Appin Colliery - ICH | ENDEAVOUR COAL | Coal mining | 320,457 |
+| TAHMOOR COAL MINE | TAHMOOR COAL | Coal mining | 269,773 |
+| Wheatstone Operations | CHEVRON AUSTRALIA | Oil and gas extraction | 233,751 |
+| Port Kembla Steelworks | BLUESCOPE STEEL (AIS) | Basic ferrous metal | 232,088 |
+| Myuna Colliery | CENTENNIAL MYUNA | Coal mining | 155,043 |
+| Ravenswood Mine | RAVENSWOOD GOLD | Metal ore mining | 132,501 |
+| Bulga Coal Complex | BULGA COAL MANAGEMENT | Coal mining | 128,269 |
+| WOR01 | South32 Worsley Alumina | Basic non-ferrous metal | 117,189 |
+| Newman Power Station | APA TRANSMISSION (ROY HILL) | Electricity generation | 114,505 |
+| Condabri Talinga Orana | ORIGIN ENERGY UPSTREAM OPERATOR | Oil and gas extraction | 104,047 |
+| Wambo Coal Mine | WAMBO COAL | Coal mining | 82,414 |
+| Spring Gully Reedy Creek Combabula | ORIGIN ENERGY UPSTREAM OPERATOR | Oil and gas extraction | 81,761 |
+| Fairview | Santos | Oil and gas extraction | 74,850 |
+| Pluto LNG | Woodside Burrup | Oil and gas extraction | 73,370 |
+| Pinjarra Alumina Refinery | Alcoa of Australia | Basic non-ferrous metal | 70,123 |
+| Virgin Australia National Transport | VIRGIN AUSTRALIA HOLDINGS | Air and space transport | 67,430 |
+| CEM NSW Berrima Maldon | Boral | Cement, lime, plaster and concrete | 63,844 |
+| Moranbah | Incitec Pivot | Other basic chemical product | 63,529 |
+| CSBP Kwinana Facility | CSBP | Fertiliser and pesticide | 62,865 |
+| Curtis Island GLNG Plant | GLNG OPERATIONS | Oil and gas extraction | 60,273 |
+| Arcadia | Santos | Oil and gas extraction | 57,996 |
+| Nowra Plant | Shoalhaven Starches | Grain mill and cereal product | 52,520 |
+| Ningaloo Vision FPSO | Santos | Oil and gas extraction | 51,109 |
+| Solomon Power Station | FMG SOLOMON | Electricity generation | 49,749 |
+| QGC Upstream | QGC PTY | Oil and gas extraction | 47,428 |
+| King of the Hills | GREENSTONE RESOURCES (WA) | Metal ore mining | 40,725 |
+| Arrow Surat Operations | Arrow Energy Holdings | Oil and gas extraction | 37,987 |
+| Birkenhead Operations | ADBRI | Cement, lime, plaster and concrete | 29,000 |
+| Moorvale Coal Mine | PEABODY ENERGY AUSTRALIA | Coal mining | 26,921 |
+| Roma Hub | Santos | Oil and gas extraction | 21,545 |
+| Clermont Coal Operations | Clermont Coal Operations | Coal mining | 21,521 |
+| V/Line | V/Line Corporation | Rail passenger transport | 20,960 |
+| Lake Vermont Mine | THIESS | Coal mining | 19,541 |
+| NKS01 Nickel West Kalgoorlie | BHP NICKEL WEST | Basic non-ferrous metal | 17,666 |
+| Duketon South Operations | Regis Resources | Metal ore mining | 16,319 |
+| Daunia Mine | BM Alliance Coal Operations | Coal mining | 15,936 |
+| Fisherman's Landing | CEMENT AUSTRALIA (QUEENSLAND) | Cement, lime, plaster and concrete | 15,005 |
+| Cockburn Operations | ADBRI | Cement, lime, plaster and concrete | 14,615 |
+| Boyne Smelters Limited | RIO TINTO ALUMINIUM | Basic non-ferrous metal | 9,745 |
+| Mangoola | MANGOOLA COAL OPERATIONS | Coal mining | 9,018 |
+| Liberty Bell Bay | Liberty Bell Bay | Basic ferrous metal | 8,762 |
+| Port Latta Pelletising Plant | GRANGE RESOURCES (TASMANIA) | Basic ferrous product | 7,519 |
+| Australian Gas Networks (Vic) | Australian Gas Networks Holding | Gas supply | 7,487 |
+| Opal Australian Paper Maryvale Mill | PAPER AUSTRALIA | Pulp, paper and paperboard | 7,041 |
+| Moolarben Coal Mine | MOOLARBEN COAL OPERATIONS | Coal mining | 4,609 |
+| Jax Mine | Jax Coal | Coal mining | 4,082 |
+| Baralaba Coal Mine | BARALABA COAL COMPANY | Coal mining | 3,841 |
+| CTC WA Facility | CENTURION TRANSPORT CO. | Road freight transport | 3,527 |
+| Daunia Mine | WHITEHAVEN DAUNIA | Coal mining | 3,353 |
+| South West Queensland Pipeline | APA (SWQP) | Pipeline and other transport | 2,633 |
+| Queensland Nitrates Ammonium Nitrate Plant | Queensland Nitrates | Basic chemical manufacturing | 2,382 |
+| Mount Pleasant Operations | MACH Energy Australia | Coal mining | 2,304 |
+| Dongara Operations | ADBRI | Cement, lime, plaster and concrete | 2,264 |
+| Collinsville Mine | NC COAL COMPANY | Coal mining | 1,899 |
+| Bell Bay Smelter | RIO TINTO ALUMINIUM (BELL BAY) | Basic non-ferrous metal | 1,770 |
+| Source: CER |
+
+| Australia's SMC surrenders 2023-24 | t CO2e | |||
+| Facility | Operator | Sector | ACCUs surrendered | SMCs surrendered |
+| DEN01 | Dendrobium Coal | Coal mining | 40,000 | 196,075 |
+| United Coal Mine | UNITED COLLIERIES | Coal mining | 52,973 | 190,000 |
+| Moranbah North Mine | ANGLO COAL (MORANBAH NORTH MANAGEMENT) | Coal mining | 0 | 183,699 |
+| Mandalong Mine | CENTENNIAL MANDALONG | Coal mining | 32,254 | 155,043 |
+| South Walker Creek | STANMORE RESOURCES | Coal mining | 36,538 | 132,501 |
+| Hunter Valley Operations mine | HV OPERATIONS | Coal mining | 60,000 | 85,876 |
+| APLNG Facility | CONOCOPHILLIPS AUSTRALIA OPERATIONS | Oil and gas extraction | 0 | 85,774 |
+| Murrin Murrin Operations | MURRIN MURRIN OPERATIONS | Metal ore mining | 0 | 45,593 |
+| Kwinana Pigment Plant | Tronox Management | Basic chemical | 0 | 40,869 |
+| Kwinana Alumina Refinery | Alcoa of Australia | Basic non-ferrous metal | 52,729 | 37,849 |
+| Dawson Mine | ANGLO COAL (DAWSON MANAGEMENT) | Coal mining | 24,056 | 28,862 |
+| Wagerup Alumina Refinery | Alcoa of Australia | Basic non-ferrous metal | 37,271 | 26,498 |
+| Phosphate Hill | Incitec Pivot | Fertiliser and pesticide | 0 | 25,168 |
+| Chandala Processing Plan",www.argusmedia.com,2025-04-15,9,Australia's carbon credit issuances nearly match demand | Latest Market News,article,0.1286277777,21,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673572-singapore-s-base-oil-imports-edge-up-in-february,true,Reports on a specific event (Singapore's base oil imports) with factual data and analysis.,Singapore’s base oil imports edge up in February | Latest Market News,"Singapore's base oil imports increased for the third consecutive month in February, GTT data show, supported by stable demand in the city state.","Singapore's base oil imports increased for the third consecutive month in February, GTT data show, supported by stable demand in the city state.
+
+- Import growth slowed in February, in line with a drop in industrial performance. The country's manufacturing output fell by 1.3pc on the year, and by 7.5pc on a seasonally adjusted month-on-month basis, according to data from the Economic Development Board.
+- The overall manufacturing sector grew for the 18th consecutive month, but PMI slipped from 50.9 to 50.7 in February, data from the Singapore Institute of Purchasing and Materials Management show, in line with growing uncertainties over global trade flows. A PMI reading above 50 indicates expansion.
+- Supplies from South Korea recovered from January's five-month low, in line with higher exports from the northeast Asian country, but remained below the five-year monthly average of 12,300t.
+- Lower South Korean volumes were balanced by higher receipts of Taiwanese cargoes, which were likely boosted by delays in customs clearance a month earlier. South Korea and Taiwan are major producers of Group II base oils.
+- Zero imports were recorded from Japan for the third consecutive month. Exports from the Group I supplier have fallen ahead of a series of plant maintenances by Japanese refiners ENEOS and Idemitsu that will affect around 925,000t/yr of refining capacity over February-November.
+- Increased Saudi Arabian cargoes made up for the shortfall in Japanese volumes, with imports recorded for the 10th consecutive month. Saudi Arabia produces Group I and II base oils, but supplies to Singapore likely comprise of mainly Group I volumes because of the regional shortage from permanent plant closures in Japan.
+
+| Singapore's base oil imports | t | ||||
+| Feb'25 | m-o-m ± % | y-o-y ± % | Jan-Feb'25 | y-o-y ± % | |
+| Qatar | 23,135.0 | -12.2 | 22.6 | 49,488.0 | 74.2 |
+| South Korea | 9,090.0 | 30.2 | -18.2 | 16,074.0 | -9.3 |
+| Taiwan | 12,458.0 | NA | 825.6 | 12,458.0 | 119.0 |
+| Saudi Arabia | 5,306.0 | 76.9 | 5.7 | 8,306.0 | 65.5 |
+| Thailand | 5,046.0 | -16.4 | 152.8 | 11,081.0 | 234.3 |
+| Total | 77,915.0 | 1.9 | 75.7 | 154,392.0 | 129.6 |
+| Source: GTT | |||||
+| Total includes all countries, not just those listed |",www.argusmedia.com,2025-04-01,23,Singapore’s base oil imports edge up in February | Latest Market News,article,0.120404845,11,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675289-tariffs-and-their-impact-larger-than-expected-powell,true,Reports on a specific event (Jerome Powell's statement on tariffs) in a news format.,Tariffs and their impact larger than expected: Powell | Latest Market News,"Federal Reserve chairman Jerome Powell said today tariff increases unveiled by US president Donald Trump will be ""significantly larger"" than expected, as will the expected economic fallout.","Federal Reserve chairman Jerome Powell said today tariff increases unveiled by US president Donald Trump will be ""significantly larger"" than expected, as will the expected economic fallout.
+
+""The same is likely to be true of the economic effects, which will include higher inflation and slower growth,"" Powell said today at the Society for Advancing Business Editing and Writing's annual conference in Arlington, Virginia.
+
+The central bank will continue to carefully monitor incoming data to assess the outlook and the balance of risks, he said.
+
+""We're well positioned to wait for greater clarity before considering any adjustments to our policy stance,"" Powell added. ""It is too soon to say what will be the appropriate path for monetary policy.""
+
+As of 1pm ET today, Fed funds futures markets are pricing in 29pc odds of a quarter point cut by the Federal Reserve at its next meeting in May and 99pc odds of at least a quarter point rate cut in June. Earlier in the day the June odds were at 100pc.
+
+The Fed chairman spoke after trillions of dollars in value were wiped off stock markets around the world and crude prices plummeted following Trump's rollout of across-the-board tariffs earlier in the week.
+
+Just before his appearance, Trump pressed Powell in a post on his social media platform to ""STOP PLAYING POLITICS!"" and cut interest rates without delay.
+
+A closely-watched government report showed the US added a greater-than-expected 228,000 jobs in March, showing hiring was picking up last month.
+
+*By Stephen Cunningham*",www.argusmedia.com,2025-04-04,20,Tariffs and their impact larger than expected: Powell | Latest Market News,article,0.1061124393,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675047-japan-s-iwatani-to-procure-uco-for-saffaire-s-saf-plant,true,Reports on a specific corporate agreement and development (Iwatani procuring UCO for SAF plant) in a news-style format.,Japan's Iwatani to procure UCO for Saffaire's SAF plant | Latest Market News,"Japan's gas firm Iwatani has signed an agreement to procure used cooking oil (UCO) as feedstock for a joint venture Saffaire Sky Energy's sustainable aviation fuel (SAF) plant, the country's first large-scale SAF production facility.","Japan's gas firm Iwatani has signed an agreement to procure used cooking oil (UCO) as feedstock for a joint venture Saffaire Sky Energy's sustainable aviation fuel (SAF) plant, the country's first large-scale SAF production facility.
+
+Iwatani will procure UCO for domestic SAF-producing venture Saffaire Sky Energy — jointly launched by refiner Cosmo Oil, engineering firm JGC and biodiesel producer Revo International — the companies announced on 4 April.
+
+Iwatani aims to secure more UCO suppliers from all over the country by taking advantage of its network of 3.3mn households of LPG customers and the network built through the company's industrial gas and energy projects. Revo will collect UCO from these suppliers and Saffaire will use it as feedstock to produce SAF at its SAF plant at Cosmo's Sakai refinery in Osaka.
+
+Construction of the SAF plant was completed in December 2024, with a production capacity of around 30,000 kilolitres/yr.
+
+The firms plan to start delivering the SAF produced at the plant this month. Cosmo has announced that the company will deliver the SAF to domestic airlines Japan Airlines (JAL), All Nippon Airways (ANA), the US' Delta Air Lines and German logistics group DHL Express.",www.argusmedia.com,2025-04-04,20,Japan's Iwatani to procure UCO for Saffaire's SAF plant | Latest Market News,article,0.1142094041,14,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675226-us-origin-pe-pp-appear-in-provisional-uk-tariff-list,true,Reports on a specific real-world event (UK tariff list) with news-style reporting,"US-origin PE, PP appear in provisional UK tariff list | Latest Market News",The UK government has included polyethylene (PE) and polypropylene (PP) imports from the US in a list of products that could be subject to retaliatory tariffs.,"The UK government has included polyethylene (PE) and polypropylene (PP) imports from the US in a list of products that could be subject to retaliatory tariffs.
+
+All PE and PP HS codes appear on the list published on 3 April. The document is at this stage for consultation and only indicative of goods that could fall under the review. No details are known so far on the tariff levels nor when they could be implemented, although the deadline for responses is 1 May.
+
+This comes after US President Donald Trump's announcement on 2 April of a minimum 10pc global levy on imports from all trade partners, in addition to existing levies. The tariff on imports from the UK is 10pc, and from the EU 20pc.
+
+The UK imported 173,000t of PE from the US in 2024 and 7,000t of PP. LLDPE under HS code 390140 was omitted from the UK tariff list, a grade which accounts for 45pc of all UK PE imports from the US. This means that 96,000t of PE would fall under the provisional tariffs.
+
+The UK has ""a range of levers"" at its disposal for responding to the US' levies and will continue speaking with Washington on an ""economic prosperity deal"", UK prime minister Keir Starmer said on 3 April.
+
+The import tariffs imposed by the US on 2 April present a ""significant risk"" to the global economy, according to the IMF.
+
+President Trump is holding firm on the tariffs, even as US stock prices tumble, but other US politicians are less convinced. The US Senate is attempting to block tariffs, but legislative action is unlikely to become law.",www.argusmedia.com,2025-04-04,20,"US-origin PE, PP appear in provisional UK tariff list | Latest Market News",article,0.1126353268,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672238-france-delays-solar-subsidy-reductions,true,Reports on a specific real-world event (French government decision) with news-style reporting,France delays solar subsidy reductions | Latest Market News,"Planned cuts in subsidies to building-mounted solar installations will not be made retroactive after the solar sector successfully lobbied the French government, but other changes will still go ahead.","Planned cuts in subsidies to building-mounted solar installations will not be made retroactive after the solar sector successfully lobbied the French government, but other changes will still go ahead.
+
+The government today published final legislation on changes to feed-in tariffs for new solar sites under 500kW capacity mounted on buildings or above fields or car parks. The legislation is intended to reduce the amount of capacity being built in this sector, as it is less cost-effective than larger sites, the government said.
+
+For the 100-500kW segment, for which the government proposed to reduce the tariff retroactively from 1 February, the drop to €95/MWh from €105/MWh will take place for all projects registered from now, rather than since the beginning of February. And a planned monthly reassessment of the tariff — to allow it be to be reduced if too many projects applied — will only kick in from 1 July.
+
+But sharp cuts remain on tariffs for smaller installations, and for self-consumption, although they too are no longer retroactive. Project developers on large installations will now also need to provide a €10,000 deposit, intended to reduce the drop-out rate from projects which do not advance to construction.
+
+The government intends to put in place a tender mechanism for the 100-500kW sector, replacing the current open window system. It hopes to set this up by September to take over when the cut in tariffs for this sector begin to kick in.
+
+Solar actors' reaction to the news was mixed. Renewables association SER welcomed the delay to cuts for the 100-500kW segment. But much uncertainty remains over the volume to be offered and the frequency with which the tenders to replace this sector will take place. There is a risk that the ""cliff edge"" the association had warned about has just been pushed back to 1 July from 1 February, SER president Jules Nyssen said, if the tenders are not ready to go in time.",www.argusmedia.com,2025-03-27,28,France delays solar subsidy reductions | Latest Market News,article,0.1366345522,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676477-new-us-import-tariffs-take-effect,true,Reports on a specific real-world event (US import tariffs) with news-style reporting,New US import tariffs take effect | Latest Market News,US president Donald Trump's targeted import tariffs on the country's main trading partners have taken effect.,"US president Donald Trump's targeted import tariffs on the country's main trading partners have taken effect.
+
+Trump's so-called ""reciprocal"" tariffs came into force at 12:01am ET (05:01 GMT) on 9 April. Tariffs range from 17pc on countries such as the Philippines and Israel to a huge 104pc on imports from China.
+
+Today's targeted levies come after Trump's 10pc baseline tariff on imports from nearly every foreign country already went into effect on 5 April.
+
+There was no immediate response from China. Beijing said on 8 April that it would take unspecified countermeasures against the new tariffs.",www.argusmedia.com,2025-04-09,15,New US import tariffs take effect | Latest Market News,article,0.1060007331,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680675-halliburton-working-to-mitigate-tariff-impact-update,true,Reports on a specific event (Halliburton's financial results and tariff impact) in a news-style format.,Halliburton working to mitigate tariff impact: Update | Latest Market News,"Oilfield services giant Halliburton said it is working to mitigate the impact of tariffs, but still expects to take a 2-3¢/share hit on its second quarter profits. ","*Adds details from call.*
+
+Oilfield services giant Halliburton said it is working to mitigate the impact of tariffs, but still expects to take a 2-3¢/share hit on its second quarter profits.
+
+About 60pc of the tariff impact will fall on Halliburton's completions and productions unit, which includes its hydraulic fracturing business, while the rest will affect the drilling and evaluation operation.
+
+The company said it has a well-diversified supply chain and can pull other levels to mitigate the effect of tariffs.
+
+""We need a bit more clarity and stability in the structure of tariffs so that we can really understand what levers we can pull and then what the overall outcome is going to be,"" chief financial officer Eric Carre told analysts today after Halliburton posted first quarter results.
+
+Quizzed about the market turmoil resulting from US president Donald Trump's growing trade wars, the company said customers are still digesting how their operations will be affected.
+
+""From our perspective anyway, the market's not building new equipment,"" said chief executive officer Jeff Miller, helping to avoid the risk of an oversupply seen in past cycles.
+
+Moreover, US upstream companies are more ""biased to working through things"" than in the past, he added, echoing comments from Liberty Energy last week that the industry is better placed to withstand a downturn than in the recent past given a focus on capital restraint rather than growth at any cost.
+
+Halliburton recognized there is more uncertainty now than there was three months ago. However, its international business reported a ""solid start"" to 2025, with significant contract awards.
+
+Even as the market slows in North America, Halliburton aims to outperform rivals by driving technology gains and improving the quality of its services.
+
+""Many of our customers are in the midst of evaluating their activity scenarios and plans for 2025,"" said Miller. ""Activity reductions could mean higher than normal white space for committed fleets, and in some cases, the retirement or export of fleets to international markets.""
+
+International revenue this year is expected to be flat to slightly down compared with 2024, given increased risks to the outlook.
+
+Miller struck an upbeat tone in discussing the industry's long-term prospects, despite tariffs and the earlier return of Opec+ barrels, both of which have weighed on oil prices. Demand is at record levels and fossil fuels will play a key role in meeting future energy demand.
+
+""Decline curves are real, and in many basins significant, and adequate supplies today do not guarantee adequate supplies tomorrow without ongoing investment,"" Miller warned. ""Our technology will continue to transform the industry and it will unlock new sources of value for us and our customers.""
+
+### 1Q profit, revenue down
+
+Profit of $204mn in the first quarter was down from $606mn in the same three months of 2024. Revenue slipped to $5.4bn from $5.8bn.
+
+North America revenue fell by 12pc to $2.2bn, largely because of lower stimulation activity in US land as well as a decline in completion tool sales in the Gulf of Mexico.
+
+International sales dipped by 2pc to $3.2bn, with Latin America revenue falling 19pc because of a slowdown in Mexico. However, revenue grew in Europe, Africa, the Middle East and Asia.
+
+The company also reported a pre-tax charge of $356mn from employee
+
+Halliburton is the first of the top oilfield services firms to release results. Baker Hughes will follow later on Tuesday, and SLB at the end of the week.",www.argusmedia.com,2025-04-22,2,Halliburton working to mitigate tariff impact: Update | Latest Market News,article,0.1207180922,28,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674617-eu-steps-up-steel-import-monitoring-after-us-measures,true,Reports on a specific real-world event (EU's response to US tariffs) with news-style reporting,EU steps up steel import monitoring after US measures | Latest Market News,"The EU has immediately increased its surveillance of steel imports in response to additional tariffs in the US, and global overcapacity.","The EU has immediately increased its surveillance of steel imports in response to additional tariffs in the US, and global overcapacity.
+
+""We want to prevent that the steel that hits [the US] tariff wall doesn't hit us here in Europe,"" a senior EU official said. ""Under the WTO rules, the safeguard agreement, we can close our markets due to an unexpected and sudden influx of imports and where a quick reaction is needed"".
+
+""We have different tools, safeguards is one of them. How exactly we will be using those tools to deal with this trade diversionist effect, that depends on what happens, that depends on the analysis,"" he added.
+
+Global excess steel capacity is forecast to increase to more than 720mn t by 2027, from 602mn t last year, according to the OECD — this is over five times EU steel production.
+
+Retaliatory tariffs in the US on all trade partners risk a trade diversion that could further dampen steel demand downstream as well as upstream.
+
+### Finished goods diversion a challenge
+
+European service centres, distributors and processors have already struggled with an increase in imports of components and finished goods, which has undermined demand from their own customers.
+
+European steel, tube and metal distributors association Eurometal has recently been lobbying for downstream import protection. Senior figures from the association were in Brussels today, discussing the issue.
+
+""We are spreading the message to the European Commission that we need to protect the steel consumption in Europe, not only production,"" Tata Steel Layde managing director and former Eurometal president Fernando Espada said on LinkedIn from Brussels.
+
+EU trade commissioner Maros Sefcovic will speak on 4 April with US secretary of commerce Howard Lutnick. Officials added that the EU is a partner in finding solutions to problems from an ineffective rules-based system or ""global overcapacity that comes from a large non-market economy"".",www.argusmedia.com,2025-04-03,21,EU steps up steel import monitoring after US measures | Latest Market News,article,0.1249027448,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676989-india-s-dof-proposes-additional-phosphate-subsidies,true,Reports on a specific event (proposal of subsidies) in a news-like format.,India’s DOF proposes additional phosphate subsidies | Latest Market News,"India's Department of Fertilizers (DOF) has proposed additional subsidies on DAP and imported TSP for the April-September Kharif season, according to a document seen by <i>Argus</i>.","India's Department of Fertilizers (DOF) has proposed additional subsidies on DAP and imported TSP for the April-September Kharif season, according to a document seen by *Argus*.
+
+The proposed compensations are on top of the current nutrient-based subsidy (NBS) and the 3,500 rupees/t special additional subsidy (other costs) on DAP that are already in place. If approved, they would balance DAP importers' losses at current rates.
+
+The DOF has proposed returning to DAP importers and producers 4pc of the maximum retail price (MRP), plus a rebate on the goods and services tax (GST) on the MRP.
+
+The DOF also has suggested paying importers the difference between the cfr prices for cargoes imported during this Kharif season and the average cfr price for DAP imports over the October 2024-March 2025 Rabi season.
+
+At current exchange rates, this would add $81-82/t to the subsidy on DAP imported in the mid-$670s/t cfr, broadly equal to the losses currently faced by importers.
+
+Importers buying DAP in the mid-$670s/t cfr are facing losses of about $84/t, given the US dollar/rupee exchange rate, the MRP of Rs27,000/t, the NBS of Rs27,799/t and the special additional subsidy of Rs3,500/t.
+
+The 4pc return on the MRP, plus GST, will fall slightly short of covering the $33/t losses incurred by DAP producers importing phosphoric acid at $1,153/t P2O5 cfr and ammonia at $350/t cfr.
+
+Producers making DAP with 30-31pc P2O5 phosphate rock imported at $153/t cfr, sulphur received at $300/t cfr and ammonia delivered at $350/t cfr already are making profits of about $50/t. But they also would still receive the 4pc MRP return and GST rebate.
+
+The same proposal applies to imported TSP. The DOF suggests paying 4pc of the Rs25,000/t MRP, and the GST, plus the increase from the average Rabi import cost to importers.",www.argusmedia.com,2025-04-10,14,India’s DOF proposes additional phosphate subsidies | Latest Market News,article,0.09982227146,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678260-bio-lng-could-boom-by-early-2030s-under-imo-deal,true,Reports on a specific real-world event (IMO decision) with news-style reporting,Bio-LNG could boom by early 2030s under IMO deal | Latest Market News,"Compliance with the International Maritime Organization's (IMO) newly agreed global greenhouse gas (GHG) two-tier pricing mechanism will require LNG-powered ships to transition to bio-LNG by 2029 under the encouraged 'direct compliance' tier, or by 2033 for the minimum 'base target' tier, or else potentially incur heavy costs.","Compliance with the International Maritime Organization's (IMO) newly agreed global greenhouse gas (GHG) two-tier pricing mechanism will require LNG-powered ships to transition to bio-LNG by 2029 under the encouraged 'direct compliance' tier, or by 2033 for the minimum 'base target' tier, or else potentially incur heavy costs.
+
+The pricing mechanism was approved by IMO delegates on 11 April in London. Formal adoption will be decided in October, at the next Marine Environment Protection Committee (MEPC) meeting, when a two-thirds majority vote will be required.
+
+The text says ships must reduce their fuel intensity by a ""base target"" of 4pc in 2028 (see table) against 93.3g CO2e/MJ, the latter representing the average GHG fuel intensity value of international shipping in 2008. This gradually tightens to 30pc by 2035. The text defines a ""direct compliance target"", that starts at 17pc for 2028 and grows to 43pc by 2035.
+
+Well-to-wake emissions for LNG diesel-type engines at dual fuel slow speed are equal to 76.08g CO2e/MJ, an 18.4pc emission reduction from the IMO's 2008 benchmark. In theory, this means the average LNG-vessel is compliant with the IMO's scheme until 2029 under both maximum and minimum tiers, or until 2033 under the base target.
+
+Waste-based bio-LNG carries a GHG intensity of between 30 and -100g CO2e/MJ depending on feedstock and production, which translates to between 68.09-206.4pc GHG emissions savings, making it compliant across all tiers.
+
+However, the uptake of bio-LNG may be capped. Many LNG-capable vessels run on dual-fuel engines, meaning ship-owners may be more inclined to adopt biodiesel, ammonia or other diesel-engine applicable fuels, depending on price levels and other real-world drawbacks.
+
+The pricing mechanism establishes a levy for excessive emissions at $380 per tonne of CO2 equivalent (tCO2e) for ships compliant with the 'base' target, called Tier 2. For ships in Tier 1 — those compliant with the base target but that still have emission levels higher than the direct compliance target — the price was set at $100/tCO2e.
+
+Instead of physically transitioning to a greener fuel, ships could meet targets using 'surplus units', which will be allocated to over-compliant vessels equal to their positive compliance balance, expressed in tCO2e, and valid for two years after emission. Ships then will be able to use the surplus units in the following reporting periods, transfer to other vessels as a credit, or voluntarily cancel as a mitigation contribution. This could give rise to an entirely new ticket market or emissions trading scheme (ETS) common in many European markets for other transport fuel sectors.
+
+LNG vessels accounted for more than 2pc of the active global shipping fleet as of October last year, according to energy industry coalition SEA-LNG, but make up the majority of new-build alternative marine vessel orders over the next 10 years.
+
+| IMO GHG reduction targets | ||
+| Year | Base Target | Direct Compliance Target |
+| 2028 | 4% | 17% |
+| 2029 | 6% | 19% |
+| 2030 | 8% | 21% |
+| 2031 | 12% | 25% |
+| 2032 | 17% | 30% |
+| 2033 | 21% | 34% |
+| 2034 | 26% | 39% |
+| 2035 | 30% | 43% |
+| Source: IMO |",www.argusmedia.com,2025-04-14,10,Bio-LNG could boom by early 2030s under IMO deal | Latest Market News,article,0.1284756009,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674025-northern-australian-floods-squeeze-cattle-supply,true,"Reports on a specific real-world event (flooding) and its impact, with news-style reporting",Northern Australian floods squeeze cattle supply | Latest Market News,"Major flooding in Australia's western Queensland caused stock losses and logistic disruptions, which could support feeder steer prices.","Major flooding in Australia's western Queensland caused stock losses and logistic disruptions, which could support feeder steer prices.
+
+Heavy rains of up to 500mm in the last seven days to 31 March have caused record flooding in some areas of central west and south-west Queensland, Bureau of Meteorology data show.
+
+These regions account for about a fifth of the state's cattle population or close to 1.976mn head in 2021, according to the Australia Bureau of Statistics.
+
+The Queensland Department of Primary Industries (QDPI) estimates 145,000 head of livestock are missing or dead because of the recent flooding, including 69,000 head of cattle. The QDPI predicts over 4,700km of private roads and 3,500km of fencing has been damaged, affecting paddock access and livestock mustering.
+
+The supply squeeze could support prices of feeder steers, as multiple sale yard auctions planned for early April have been cancelled because of wet weather and insufficient numbers.
+
+Sales at Charters Towers and Gracemere on 2 April were cancelled and the Blackall sale on 3 April is postponed until 10 April, according to local councils and livestock agents.
+
+The *Argus *Australian northern feeder steer price was at 361A¢/kg on 27 March, up by 2A¢/kg on the week, but could rise further this week as processors bid for available stock at more easterly cattle sales.
+
+The Bureau of Meteorology forecasts up to 25mm of rain on 2 April and 3 April in flood-affected regions, before declining to a 5mm maximum on 4 April, which could allow some waters to recede.
+
+But major flood warnings are still in place for rising rivers in the state's southwest, despite lower rainfall. Mustering and road freight could be delayed for six weeks in the Channel Country of far western Queensland, according to a market participant.
+
+Farmers in some flood-affected areas of Queensland can access freight subsidies of up to A$5,000 from the state government to transport livestock for restocking, which could speed up herd recovery.",www.argusmedia.com,2025-04-02,22,Northern Australian floods squeeze cattle supply | Latest Market News,article,0.1179085603,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672292-several-countries-have-met-fossil-finance-pledge-cso,true,Reports on a specific event (countries meeting fossil fuel finance pledge) with factual reporting.,Several countries have met fossil finance pledge: CSO | Latest Market News,"Two-thirds of ""high-income"" signatories that pledged to end public finance for international fossil fuels have policies in place that realise their commitment, civil society organisation (CSO) Oil Change International said today.","Two-thirds of ""high-income"" signatories that pledged to end public finance for international fossil fuels have policies in place that realise their commitment, civil society organisation (CSO) Oil Change International said today.
+
+Of the 17 ""high-income"" signatories, 11 are compliant, Oil Change found. They total ten developed countries — Australia, Canada, Denmark, Finland, France, New Zealand, Norway, Spain, Sweden and the UK — as well as EU development institution the European Investment Bank (EIB). The policy details vary, ""but all put a complete halt to investments in new oil and gas extraction and LNG infrastructure"", Oil Change said.
+
+The pledge referred to — the Clean Energy Transition Partnership (CETP) — was launched at the UN Cop 21 climate summit in 2021. It aims to shift international public finance ""from the unabated fossil fuel energy sector to the clean energy transition"". Signatories commit to ending new direct public support for overseas unabated fossil fuel projects within a year of joining.
+
+Other countries have updated policy to restrict fossil fuel financing abroad, but Oil Change has deemed them not in line with the pledge made. Belgium's policy ""breaches the end-of-2022 deadline, allowing support for projects that have received promise of insurance by July 2022 into 2023"", Oil Change said. The Netherlands allows some projects that requested support in 2022 to be approved in 2023, while there are ""energy security exemptions and exemptions for some continued support in low-income countries"", Oil Change said.
+
+The CSO assessed Germany's policy as containing a number of ""major loopholes"", including not ruling out public finance for gas infrastructure and gas-fired power plants. And it noted that Italy's policy for its export credit agency ""allows fossil fuel finance to continue virtually unhindered"". Germany has provided $1.5bn across 11 projects since the 2022 deadline passed, while Italy approved nearly $1.1bn for four projects in 2023, Oil Change said.
+
+Oil Change classed Switzerland's policy as ""severely misaligned"", while Portugal has not submitted a policy and the US has withdrawn from the agreement. The US provided $3.7bn for 12 international fossil fuel projects between end-2022 and end-2024, while it approved $4.7bn for the Mozambique LNG project after leaving the CETP.
+
+The CETP now has 40 signatories including five development banks and 35 countries.",www.argusmedia.com,2025-03-27,28,Several countries have met fossil finance pledge: CSO | Latest Market News,article,0.1251509847,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676643-limited-impact-on-us-agriculture-from-china-tariffs,true,Reports on a specific real-world event (China tariffs) with news-style reporting,Limited impact on US agriculture from China tariffs | Latest Market News,"China will add an additional 50pc tariff on US goods, raising the total to 84pc from 10 April, the country's finance ministry said today, but agricultural markets could be largely sheltered from the fallout, because China has already been showing limited demand for US grains and oilseeds since December .","China will add an additional 50pc tariff on US goods, raising the total to 84pc from 10 April, the country's finance ministry said today, but agricultural markets could be largely sheltered from the fallout, because China has already been showing limited demand for US grains and oilseeds since December .
+
+Tariffs will rise to 84pc for US goods arriving in China, matching US tariffs on imports from China. But purchases of US-origin agricultural products from private importers to China has already wound down since December, meaning that any rises in duties are unlikely to put any further pressure on China-bound shipments.
+
+Just 9,900t of US corn arrived in China between December 2024 and February 2025, the latest available customs data show, compared with 1.4mn t a year earlier. Soybean sales have been higher across the same period, with 13.4mn t arriving between December and February this year, compared with 8.8mn t a year ago. But most private buyers have refrained from making new US-origin purchases since December.",www.argusmedia.com,2025-04-09,15,Limited impact on US agriculture from China tariffs | Latest Market News,article,0.1131195109,12,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674022-india-s-ioc-cuts-jet-fuel-prices-by-6pc-for-april,true,Reports on a specific event (IOC cutting jet fuel prices) with factual details and a clear timeframe.,India's IOC cuts jet fuel prices by 6pc for April | Latest Market News,Indian state-controlled refiner IOC has reduced jet fuel prices by 6pc effective from 1 April.,"Indian state-controlled refiner IOC has reduced jet fuel prices by 6pc effective from 1 April.
+
+- IOC cut prices in Mumbai, capital New Delhi, Kolkata and Chennai by 6pc from a month earlier. Prices vary from state to state depending on local taxes.
+- Asian jet fuel margins — or Singapore jet fuel swaps against Dubai crude values — averaged $13.04/bl in March, down from $15.23/bl in February.
+- India's jet fuel consumption stood at 203,100 b/d in March, up by 5pc on the year, provisional data from the oil ministry show.
+
+| Jet fuel prices in India | Rupees/kl | ||
+| City | Apr-25 | Mar-25 | m-o-m % |
+| Delhi | 89,441.18 | 95,311.72 | -6 |
+| Kolkata | 91,921.00 | 97,588.66 | -6 |
+| Mumbai | 83,575.42 | 89,070.03 | -6 |
+| Chennai | 92,503.80 | 98,567.90 | -6 |
+| Source: IOC |",www.argusmedia.com,2025-04-02,22,India's IOC cuts jet fuel prices by 6pc for April | Latest Market News,article,0.1164219163,11,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675601-oil-stock-markets-slump-as-tariffs-take-effect-update,true,Reports on a specific real-world event (market reaction to tariffs) with news-style reporting,"Oil, stock markets slump as tariffs take effect: Update | Latest Market News",Oil futures and stock markets fell sharply again on Monday after the first tranche of US import tariffs came into force.,"*Updates with latest oil prices, stock market declines*
+
+Oil futures and stock markets fell sharply again on Monday after the first tranche of US import tariffs came into force.
+
+Crude oil futures fell by almost 5pc, with US benchmark crude WTI futures dropping below $60/bl to a new four-year low.
+
+Stock markets in Asia and Europe also dropped sharply. Markets in China — which were closed for a holiday at the end of last week — dropped by around 10pc, while Japanese and South Korean exchanges fell by up to 8pc.
+
+The sell-off in crude futures accelerated when markets in Europe opened, in line with big drops in the continent's stock markets. Germany's Dax stock exchange fell by as much as 10pc, while the UK FTSE 100 dropped by up to 6pc. Shares in oil majors BP and Shell were up to 9pc lower.
+
+US president Donald Trump's 10pc tariff on imports from all countries took effect on 5 April, with exemptions for some commodities. What Trump has described as ""reciprocal"" tariffs targeting some of the US' biggest trade partners are due to enter into force at 12:01 ET (04:01 GMT) on 9 April.
+
+Trump has given no indication that he will cancel or postpone the tariffs, despite the market turmoil in recent days, although he has held out prospects of negotiated reductions with some countries.
+
+The president denied on 6 April that he is crashing the markets deliberately. ""But sometimes you have to take medicine to fix something,"" he told reporters.
+
+China announced its own 34pc tariffs on all US imports late on 4 April, adding to the pressure on financial markets. Beijing will continue to take ""resolute measures"" to protect its interests, state-owned media reported over the weekend.
+
+China is the only major US trading partner that has so far retaliated against the US tariffs. Several other countries in Asia have said they do not plan to retaliate or have asked Trump to delay the tariffs.
+
+Benchmark crude futures have now fallen by up to 18pc since Trump announced his tariffs. Crude oil came under additional pressure on 7 April after Saudi Arabia's state-controlled producer Saudi Aramco reduced its official formula prices for May-loading cargoes, including particularly sharp cuts for buyers in Asia.
+
+The front-month June Brent contract on Ice fell by 4.7pc to a low of $62.51/bl. The Nymex front-month May crude contract fell to $58.95/bl, the lowest since April 2021.",www.argusmedia.com,2025-04-07,17,"Oil, stock markets slump as tariffs take effect: Update | Latest Market News",article,0.1129211424,21,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672775-french-wheat-trades-to-morocco-as-price-drops,true,Reports on a specific real-world event (French wheat trades) with news-style reporting,French wheat trades to Morocco as price drops | Latest Market News,Two cargoes of French wheat have traded for April loading to Morocco as the lowest offer price shed $7/t on the day at Thursday's close.,"Two cargoes of French wheat have traded for April loading to Morocco as the lowest offer price shed $7/t on the day at Thursday's close.
+
+Two Handysize cargoes traded in basis terms to Paris-listed wheat futures late on 27 March, traders said.
+
+Various sellers had quoted French wheat for April loading cfr Casablanca at a €15-18/t premium to Euronext May futures, according to market participants from both the buy and sell side. This compared with a consensus among cfr sellers at €18-19/t above May futures earlier this week.
+
+Thursday's drop in basis accelerated a slide in underlying futures. The May and September contracts closed at parity that day, widening the discount to December futures, as traders anticipated high carryover stocks and a slow start to France's 2025-26 export season.
+
+Offers of 11-11.5pc wheat from Baltic ports remained the closest competitors for French sellers in Morocco. But higher freight rates from Baltic ports — latest levels were around €8-9/t above rates from Rouen — put sellers there at a distinct disadvantage, despite relatively low offers for Kazakh-origin wheat available for loading at Baltic ports in recent days.
+
+### Moroccan stocks replenished
+
+Any trades for April shipment will add to a long line of vessels that loaded in March and are either on their way to Moroccan ports or have arrived and are waiting to offload.
+
+Poor weather and ocean swells over the past few months have caused considerable delays to port operations. As of 27 March, as many as nine vessels carrying wheat that had set sail in February or March were still waiting to offload in Morocco, data from port authorities show. Ships carrying other commodities are also delayed, with market participants expecting that it could take up to a fortnight to clear the current backlog. Around another 15 ships, mostly loaded from French or Baltic ports in late-March, had yet to arrive, *Argus*-aggregated data show.
+
+This means that Moroccan millers could receive 800,000t of milling wheat in the next two weeks, enough for nearly two months of consumption.
+
+### French wheat prices remain under pressure
+
+The potential of further demand from Moroccan importers in the coming days is likely to keep French prices low. Moroccan traders had mostly withdrawn from the market before Thursday, on expectations of a sharp fall in the rebate that the government will award to cargoes booked for April loading. The April rebate is currently estimated at around 8 dirhams/100kg, compared with the Dh14-15/100kg announced for the previous three months. This means that buying ideas for April cargoes are well below levels paid for March.
+
+And French exporters are keen to clear silos to make space for the upcoming June-July harvest and reduce the volume carried over into the new marketing year.
+
+In France, the local market was liquid for delivery to both Rouen and La Pallice over the past two days, with wheat changing hands at parity or just below the May futures contract on a cpt basis.
+
+French port silos remain fairly full with old-crop wheat, particularly at ports on the western Atlantic coast, given that sellers executed the vast bulk of the volume traded to Morocco for March loading from the northern port of Rouen.",www.argusmedia.com,2025-03-28,27,French wheat trades to Morocco as price drops | Latest Market News,article,0.1228259213,21,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679126-iran-says-uranium-enrichment-not-up-for-negotiation,true,Reports on a specific real-world event (Iran's statement on uranium enrichment) with news-style reporting,Iran says uranium enrichment 'not up for negotiation' | Latest Market News,Iran's foreign minister Abbas Araqchi said uranium enrichment is non-negotiable after US special envoy to the Middle East Steve Witkoff suggested any new nuclear deal would require a halt.,"Iran's foreign minister Abbas Araqchi said uranium enrichment is non-negotiable after US special envoy to the Middle East Steve Witkoff suggested any new nuclear deal would require a halt.
+
+""We are open to acknowledging and answering concerns [about our nuclear programme] in order to help build trust,"" Araqchi told reporters in Tehran. ""But the core issue of Iran enriching uranium is not up for negotiation.""
+
+Araqchi was responding to questions about a social media post made by Witkoff on 15 April in which he suggested that any new nuclear deal would require Iran to ""stop and eliminate"" its enrichment of uranium. In a television interview the day before, Witkoff indicated that Washington just wanted Iran to abide by the 3.67pc enrichment threshold that was agreed in the previous nuclear deal that US president Donald Trump pulled out of in 2018.
+
+Witkoff's apparent shift in stance was echoed by White House press secretary Karoline Leavitt on 15 April, who said: ""The president does not want to see Iran have a nuclear programme. He does not want Iran to obtain a nuclear weapon.""
+
+Araqchi, who is leading the Iranian delegation in the talks, said such ""contradictory"" comments by US officials are ""not helpful"".
+
+Aracqhi and Witkoff are due to meet on 19 April for a second round of talks, which were initially scheduled to be held in Oman but and now due to take place in Rome, according to Iran's state broadcaster IRIB.
+
+Both Tehran and Washington described the first round of talks in Oman on 12 April as ""positive and constructive.""",www.argusmedia.com,2025-04-16,8,Iran says uranium enrichment 'not up for negotiation' | Latest Market News,article,0.05111678926,12,268,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677790-us-tariffs-cast-a-shadow-on-global-gas-market,true,Reports on a specific event (US tariffs) and its impact on the global gas market.,US tariffs cast a shadow on global gas market | Latest Market News,"US president Donald Trump's volatile tariff policy and some of the countermeasures already announced by large trade partners are unlikely to cause any direct disruption to global gas markets. But they will have a direct impact on future US liquefaction capacity. And the indirect effects on gas supply and demand could be huge, stemming from a weaker macroeconomic outlook, fuel substitution and inflationary pressures on infrastructure development.","*Steel can make up nearly a third of an LNG terminal's pricetag, so the new levies could push up costs and push back start-up dates, writes Xiaoyi Deng*
+
+US president Donald Trump's volatile tariff policy and some of the countermeasures already announced by large trade partners are unlikely to cause any direct disruption to global gas markets. But they will have a direct impact on future US liquefaction capacity. And the indirect effects on gas supply and demand could be huge, stemming from a weaker macroeconomic outlook, fuel substitution and inflationary pressures on infrastructure development.
+
+US LNG developers hailed Trump's return to office, after complaining that his predecessor complicated the issuance of additional export licences. But Trump's imposition of 25pc tariffs on all foreign-sourced steel and aluminum, from 12 March, will increase infrastructure costs in the US' upstream and midstream sectors. These present an immediate risk for US LNG developers, particularly for the five projects under construction and the six others expected to reach final investment decisions (FIDs) this year.
+
+Metals account for up to 30pc of the cost of an LNG export plant. A terminal can cost $5bn-25bn to build, depending on its size, with steel used for pipelines, tanks and other structural frameworks. Facilities can be built using some domestically produced metal, but higher prices for this might lead to construction and FID delays for the country's planned liquefaction projects.
+
+US tariffs' primary effect on the domestic gas market stems from duties levied on non-energy goods used by the oil and gas industry, including steel and specialised pipeline components such as valves and compressors, which are imported. The US remains a net natural gas importer from Canada, but these flows are unlikely to be affected by trade tariffs, given the lack of alternative supply sources available to some northern US states.
+
+## Tariff baiting
+
+Trump's latest tariff round, unveiled on 2 April, involves a a minimum 10pc on all foreign imports from 5 April,with much higher tariffs on selected countries that briefly came into force on 9 April, before Trump bowed to panic in financial markets and announced a 90-day pause. China is the key exception. It has announced retaliatory tariffs that could disrupt US energy exports, resulting in an escalation that leaves the overall levy at 145pc in the US and 125pc in China.
+
+China had already stopped importing US LNG earlier this year. But disruption to trade between the world's two largest economies may weigh heavily on manufacturing activity in China, in turn reducing industrial gas demand. And the ripple effects of disruption to US LPG exports to China may alter fuel-switching economics in the region and beyond.
+
+Most other countries in Asia-Pacific have opted not to follow China's lead by retaliating. The Japanese government intends to negotiate a better tariff deal and is considering investing in the US' proposed 20mn t/yr Alaska LNG export project as part of wider efforts to reduce its trade surplus with the US. Countries in Asia-Pacific have been hit with some of the highest of Trump's targeted duties.
+
+The EU is keeping retaliatory measures on the table, but these are unlikely to involve US LNG. Europe has become much more reliant on LNG imports after losing the bulk of its Russian pipeline supply, and imposing tariffs on energy imports would only reignite inflationary pressures that European countries have tried to curb over the past three years. The bloc says it is ready to negotiate on possibly increasing its US LNG imports to reduce its trade surplus and would axe tariffs on industrial imports if the US agrees to do the same. But Trump says this is not enough, citing the EU's upcoming Carbon Border Adjustment Mechanism as one of the ""unfair trade practices"" that justifies a tariff response.
+
+| US LNG project pipeline | mn t/yr | |
+| Project | Capacity | Expected start/FID |
+| Under construction | ||
+| Plaquemines | 19.2 | 2025 |
+| Corpus Christi stage 3 | 12.0 | 2025 |
+| Golden Pass | 18.1 | 2026 |
+| Rio Grande | 17.6 | 2027 |
+| Port Arthur | 13.5 | 2027 |
+| Waiting for final investment decision | ||
+| Delfin FLNG 1 | 13.2 | mid-2025 |
+| Texas LNG | 4.0 | 2025 |
+| Calcasieu Pass 2 | 28.0 | mid-2025 |
+| Corpus Christi train 8-9 | 3.3 | 2025 |
+| Louisiana LNG | 16.5 | mid-2025 |
+| Cameron train 4 | 6.8 | mid-2025 |",www.argusmedia.com,2025-04-11,13,US tariffs cast a shadow on global gas market | Latest Market News,article,0.1171133416,18,282,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676751-delta-pulls-full-year-forecast-amid-us-tariffs-update,true,Reports on a specific real-world event (Delta's financial guidance) with news-style reporting,Delta pulls full-year forecast amid US tariffs: Update | Latest Market News,"Delta Air Lines pulled its full-year 2025 financial guidance today, citing US tariff-related uncertainty. ","*Adds details from earnings call throughout.*
+
+Delta Air Lines pulled its full-year 2025 financial guidance today, citing US tariff-related uncertainty.
+
+""Given the lack of economic clarity, it is premature at this time to provide an updated full-year outlook,"" the airline said Wednesday in an earnings call.
+
+Delta said it hoped the growing US tariff war with the world would be resolved through trade negotiations, but that it also told its main aircraft manufacturer, Airbus, that it would not purchase any aircraft that includes a tariff fee.
+
+""If you start to put a 20pc incremental cost on top of an aircraft, it gets very difficult to make that math work,"" chief executive Ed Bastion said in an earnings call today.
+
+In the meantime, Delta is protecting margins and cash flow by focusing on what it can control, including reducing planned capacity growth in the second half of the year to flat compared to last year, while also managing costs and capital expenses, Bastion said.
+
+Delta expects revenue in the second quarter of 2025 to be either 2pc higher or 2pc lower from the year earlier period with continued resilience in premium, loyalty and international bookings offsetting softness in domestic and standard flights.
+
+Punitive taxes on imports from key US trading partners were implemented on Wednesday despite President Donald Trump's claims of multiple trade deals in the making. Trump's 10pc baseline tariff on imports from nearly every country already went into effect on 5 April. The higher, ""reciprocal"" taxes went into effect today, although at midday Wednesday he announced a 90-day pause on most of the higher tariffs, while increasing tariffs on Chinese imports even higher.
+
+The company reported a profit of $240mn in the first quarter of 2025, up from $37mn in the first quarter of 2024.
+
+### Confidence craters in 1Q
+
+Corporate travel started the year with momentum, but a reduction in corporate confidence stalled growth in February and March, Delta said. For the first quarter, corporate sales were up by low-single digits compared to the prior year, with strength led by the banking and technology sectors.
+
+The company's fuel expenses were down by 7pc in the first quarter of 2025 compared to the prior year period. The average price Delta paid for jet fuel was $2.45/USG, down by 11pc to the prior year period.
+
+Delta said it has seen ""a significant drop off in bookings"" out of Canada amid the trade disputes with that country which started earlier than the broader US tariffs. Meanwhile, Mexico is ""a mixed bag,"" the company said.
+
+Delta is considering reducing capacity levels in Mexico and Canada in the future.
+
+The company reported a profit of $240mn in the first quarter of 2025, up from $37mn in the first quarter of 2024.",www.argusmedia.com,2025-04-09,15,Delta pulls full-year forecast amid US tariffs: Update | Latest Market News,article,0.1299774846,23,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675177-wti-crude-falls-to-4-year-low-on-escalating-trade-war,true,Reports on a specific real-world event (WTI crude price drop) with news-style reporting,WTI crude falls to 4-year low on escalating trade war | Latest Market News,"The US light sweet crude benchmark WTI fell by as much as 9pc this morning after China retaliated to the US' latest tariff action, while a selloff in global equity markets deepened.","The US light sweet crude benchmark WTI fell by as much as 9pc this morning after China retaliated to the US' latest tariff action, while a selloff in global equity markets deepened.
+
+May Nymex WTI traded as low as $60.81/bl Friday morning, a more than $6/bl tumble from the settled price in the session before when it gave up $4.76/bl. Prompt month WTI has not been this low since 13 April 2021 when it settled at $60.18/bl.
+
+Prices across commodities and equities are down sharply after China on Friday said it will impose a 34pc tariff on all imports from the US from 10 April, a retaliation for new tariffs launched by US president Donald Trump on 2 April.
+
+China faces a 34pc import tariff from 9 April, on top of the 20pc tariffs Trump has imposed over the past two months.
+
+The prompt-month WTI contract has given up more than $10/bl, or 17pc, in the two days since Trump announced that dozens of countries would be subject to ""reciprocal"" tariffs, prompting serious concerns over lower global economic growth and a higher chance of a recession.
+
+The IMF say tariffs represent a ""significant risk"" to the global outlook while US-based bank Goldman Sachs said Friday it has cut its oil demand growth estimate for this year to 600,000 b/d from 900,000 b/d, based on its economists' new view of economic growth.
+
+Adding price pressure this week has also been the unexpected plans by eight Opec+ members to unwind production cuts faster, upping output in May by 411,000 b/d.
+
+Turmoil continued for the second-straight day in equity markets, with the S&P 500, Dow Jones Industrial Average and Nasdaq all down between 3-5pc so far.",www.argusmedia.com,2025-04-04,20,WTI crude falls to 4-year low on escalating trade war | Latest Market News,article,0.1096246353,17,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675715-atome-signs-epc-contract-for-paraguay-can-project,true,Reports on a specific corporate action (contract signing) with factual details and a clear timeframe.,Atome signs EPC contract for Paraguay CAN project | Latest Market News,"London-listed energy firm Atome has signed a definitive engineering, procurement and construction (EPC) contract with Swiss contractor Casale for its renewable CAN project in Paraguay.","London-listed energy firm Atome has signed a definitive engineering, procurement and construction (EPC) contract with Swiss contractor Casale for its renewable CAN project in Paraguay.
+
+Atome has signed a fixed-price $465mn EPC agreement with Casale for the 260,000 t/yr CAN plant at Villeta, Paraguay.
+
+The deal marks the latest step towards Atome taking a final investment decision for its project targeting towards the end of the first half of 2025, the firm said today. This follows Atome's agreement with French clean hydrogen infrastructure fund Hy24 earlier this year.
+
+The CAN at the plant will be made using ammonia produced from hydroelectricity, and output is scheduled to start in 2027. Atome is targeting first sales of ""green"" fertilizer in 2028. The project, when complete, would be the world's first large-scale carbon-free fertilizer facility.",www.argusmedia.com,2025-04-07,17,Atome signs EPC contract for Paraguay CAN project | Latest Market News,article,0.1008538802,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680538-nea-tracks-first-maritime-co2-submissions,true,Reports on a specific real-world event (NEa tracking CO2 submissions) with news-style reporting,NEa tracks first maritime CO₂ submissions | Latest Market News,The Netherlands Emissions Agency (NEa) has reported that shipping companies are being held financially accountable for the first time for their CO₂ emissions under the EU Emissions Trading System (ETS).,"The Netherlands Emissions Agency (NEa) has reported that shipping companies are being held financially accountable for the first time for their CO₂ emissions under the EU Emissions Trading System (ETS).
+
+The companies are now required to report their 2024 emissions and will have to surrender corresponding carbon allowances by 30 September.
+
+Of the 378 shipping companies assigned to the Netherlands by the European Commission, roughly 60pc met the initial 31 March deadline for submitting verified emissions reports. The group represents more than 1,400 vessels, around 75pc of which are operated by companies registered in the Netherlands and 25pc outside the EU. An additional 14pc of companies filed their reports after the deadline, bringing overall compliance to 74pc as of mid-April. NEa expects more reports to follow.
+
+Under the revised EU ETS, shippers have to surrender ETS allowances for 50pc of GHG emissions for extra-EU journeys. Surrender obligations for intra-EU shipping are phased in at 40pc of verified emissions reported for 2024, 70pc for 2025 and 100pc for 2026 onwards. From 2026, shipping firms will also have to report emissions of methane (CH₄) and nitrous oxide (N₂O).
+
+The EU sees the move as essential to meeting its climate targets, as shipping alone accounted for over 124mn t of CO₂ emissions in 2021, according to the commission's report.",www.argusmedia.com,2025-04-22,2,NEa tracks first maritime CO₂ submissions | Latest Market News,article,0.1179138939,14,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672069-indonesia-raises-tax-targets-for-energy-mining-sectors,true,Reports on a specific real-world event (Indonesia raising tax targets) with news-style reporting,"Indonesia raises tax targets for energy, mining sectors | Latest Market News","Indonesia is aiming to collect higher non-tax state (PNBP) revenue from its energy and mining sector this year, with the country's energy ministry (ESDM) targeting 254.5 trillion rupiah ($15.4bn) for 2024, an 8.6pc increase on the year.","Indonesia is aiming to collect higher non-tax state (PNBP) revenue from its energy and mining sector this year, with the country's energy ministry (ESDM) targeting 254.5 trillion rupiah ($15.4bn) for 2024, an 8.6pc increase on the year.
+
+The ESDM collected Rp269.5 trillion in PBNP payments last year, surpassing the target collection by 15pc. The minerals and coal mining sector was the biggest contributor, with total revenue collected reaching Rp140.5 trillion, accounting for 52pc of the total. PNBP deposits from the mining and energy sector last year surpassed the 2024 target of Rp113.54 trillion, the ESDM said.
+
+The ESDM aims to collect at least Rp124.5 trillion from the mineral and coal mining sector this year. The ESDM said the collections target was set conservatively, and it expects actual remittances to surpass this.
+
+The ESDM is currently eyeing an increase in royalty rates for all mining sectors to help increase collections this year, a move that industry participants have decried as they claim that it will have a detrimental effect on business. Coal mining companies have called for the royalty rates to remain unchanged, especially since regulations that were recently implemented that affected their cashflows. They were referring to the use of the coal reference HBA price as an index for export sales, and the extension of the holding period for export proceeds to one year from three months previously.
+
+The ESDM will run more frequent and stricter compliance audits on mandatory payments to ensure that PNBP collection targets are met, it said. This will be possible given the integration of the e-PNBP digital collections system with the Mineral and Coal Information System (Simbara), an inter-agency digital platform which allows for tighter monitoring of mining company operations, ESDM added.
+
+Miners that fail to remit PNBP collections could be be flagged and penalties ranging from fines to business permit suspensions and terminations could be carried out, the ESDM said.
+
+*By Antonio delos Reyes*",www.argusmedia.com,2025-03-27,28,"Indonesia raises tax targets for energy, mining sectors | Latest Market News",article,0.0535368024,11,269,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672700-iscc-aware-eu-mulling-certification-recognition-update,true,Reports on a specific event (EU committee discussions on biofuel certification) in a news-style format.,ISCC aware EU mulling certification recognition: Update | Latest Market News,"The ISCC, an international certification system for sustainability, said today that it is aware of discussions in an EU committee about future recognition of its certification for waste-based biofuels. It said there is no legal basis for any planned measures. ","*Adds comment from the European Commission*
+
+The ISCC, an international certification system for sustainability, said today that it is aware of discussions in an EU committee about future recognition of its certification for waste-based biofuels. It said there is no legal basis for any planned measures.
+
+Industry participants said yesterday that the EU Committee on Sustainability of Biofuels, Bioliquids, and Biomass Fuels is drafting implementing regulations that would include a two-and-a-half year pause to obligatory acceptance of ISCC EU certification for waste-based biofuels.
+
+""This action is said to be subject to further legal scrutiny and will need approval by member states,"" the ISCC said.
+
+Currently, member states accept EU-recognised voluntary scheme certification as proof that fuel or feedstocks are compliant with the bloc's Renewable Energy Directive (RED) sustainability criteria.
+
+Market participants told *Argus* that discussions have centred around giving individual countries more choice.
+
+""Other voluntary schemes would not be able to fill the gap. The measure would be a severe blow to the entire market for waste-based biofuels and would seriously jeopardise the ability of the obligated parties to comply with blending mandates,"" the ISCC said.
+
+The ISCC has been singled out in a discriminatory way and has supported European Commission and member states' investigations into alleged fraud, it said. ""We are more than surprised by this step […and] are unable to see the rationale of the planned measure, which seems ad hoc and baseless,"" it added.
+
+Secretary-general of the European Biodiesel Board (EBB) Xavier Noyon told *Argus* that, if confirmed, the suspension would affect thousands of operators. ""At this time, member states are refusing to comment, and we call on the commission to urgently clarify any decisions of this nature that are on the table,"" he said.
+
+The EBB published its own proposed revision to the RED implementing legislation last month, which expanded the supervisory power of member states over voluntary schemes and certification bodies.
+
+The European Commission confirmed that the committee met on 26 March to discuss sustainable certification, promotion of biofuels, avoidance of double counting, and alleged fraud.
+
+""We are still working on our examination of this alleged fraud in biodiesel imports from China,"" said commission energy spokesperson Anna-Kaisa Itkonen.
+
+But the commission has not taken any decision yet and cannot allude to ""possible"" scenarios, she said.",www.argusmedia.com,2025-03-28,27,ISCC aware EU mulling certification recognition: Update | Latest Market News,article,0.1131991762,22,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671599-korea-s-lges-inks-us-energy-storage-system-battery-deal,true,Reports on a specific business deal with a clear timeframe and factual details.,Korea's LGES inks US energy storage system battery deal | Latest Market News,South Korean battery manufacturer LG Energy Solution (LGES) has secured a deal to supply Taiwanese electronics manufacturing firm Delta Electronics a total 4GWh of residential energy storage system (ESS) batteries.,"South Korean battery manufacturer LG Energy Solution (LGES) has secured a deal to supply Taiwanese electronics manufacturing firm Delta Electronics a total 4GWh of residential energy storage system (ESS) batteries.
+
+The two firms signed a ""strategic partnership"" and the US-produced batteries will be supplied during 2025-30, said LGES on 26 March. LGES will begin the production of lithium-iron-phosphate (LFP) ESS batteries in the second half of 2025 at its plant in Holland, Michigan, which will be equipped with an ESS production line.
+
+They will also under the partnership explore the power grid and commercial ESS markets, said LGES. Delta last year agreed to jointly develop new electric vehicle (EV) charging architecture in the US alongside the US' EV public charging station provider EVGo.
+
+LGES last year said it plans to reduce its dependence on the EV battery business and is looking to produce ESS cells in the US from 2025 through its subsidiary, LGES Vertech.
+
+The anticipation of higher tariffs on Chinese ESS batteries coming into effect in the US has driven LGES to expect greater growth in market demand for US-produced batteries, the firm said.
+
+The firm earlier this week signed another LFP ESS battery deal with Polish state-controlled utility PGE and it intends to also expand ESS battery production in Europe.",www.argusmedia.com,2025-03-26,29,Korea's LGES inks US energy storage system battery deal | Latest Market News,article,0.1213220237,15,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676517-ice-brent-below-60-bl-for-first-time-since-feb-2021,true,Reports on a specific real-world event (oil price drop) with news-style reporting,Ice Brent below $60/bl for first time since Feb 2021 | Latest Market News,Front-month Ice Brent crude futures prices today fell below $60/bl for the first time since 8 February 2021.,"Front-month Ice Brent crude futures prices today fell below $60/bl for the first time since 8 February 2021.
+
+The June contract hit an intra-day low of $59.77/bl at around 10:20 GMT, lower by 4.8pc on the day. The front-month has not settled below $60/bl on any trading day since 5 February, 2021.
+
+Accumulated losses in the futures contract are now more than $15/bl, or more than 20pc, since a combination of broad US tariffs and a surprise acceleration of Opec+ output return on 3 April ended around a month of consistent price gains.
+
+US tariffs on imports from a range of key trading partners take effect today. A 10pc baseline tariff on imports from nearly every foreign country already went into effect on 5 April.",www.argusmedia.com,2025-04-09,15,Ice Brent below $60/bl for first time since Feb 2021 | Latest Market News,article,0.1063015446,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672251-eu-february-ev-sales-rise-on-co2-targets,true,Reports on a specific real-world event (EV sales) with news-style reporting,EU February EV sales rise on CO2 targets | Latest Market News,"Sales of battery electric vehicles (BEVs) and plug-in hybrid EVs (PHEVs) rose by 17pc as EU legislation forced carmakers to increase the electric portion of their fleets, according to industry association ACEA.","Sales of battery electric vehicles (BEVs) and plug-in hybrid EVs (PHEVs) rose by 17pc as EU legislation forced carmakers to increase the electric portion of their fleets, according to industry association ACEA.
+
+Germany retained its spot as the largest market for BEVs and PHEVs with 31pc growth on the year earlier *(see graph)*, followed by 35pc growth in the UK.
+
+EV sales of Chinese brands BYD and Xpeng — as well as Chinese-owned brands Volvo, Polestar and MG— also rose last month, while sales of Tesla fell 44pc, according to consultancy Jato Dynamics *(see graph)*.
+
+Only France and Belgium registered falls in year-on-year EV sales at 15pc and 9pc respectively. Both registered upticks in sales of hybrid EVs, with sales in France rising in particular, up 51pc to 62,000 units. The continent's next largest HEV markets were Italy at 61,000 and Germany at 58,000 units.
+
+Overall car sales in the continent edged down 3pc on the year last month as petrol and diesel car sales slipped 24pc and 28pc respectively.
+
+### Carmakers' push EU to delay CO2 targets
+
+The latest sales data comes as carmakers place increasing pressure on the EU Commission to relax legislation enforcing that carmakers electrify an increasing portion of their fleet.
+
+The commission requires carmaker sales to average around 93.6g of CO2 emissions per km, depending on the size of its fleet. For every 1g/km each firm falls over the required target this year, it must pay a €95 fine: missing the target by 10g/km while selling 100,000 units in 2025 would incur a €95mn fine.
+
+""While year-on-year BEV sales growth over the last two months has been positive, it masks the fact that car registrations have declined by 3pc and that were currently at 17pc market share for BEVs in Europe, when we would ideally be around 25pc"", an ACEA spokesperson told *Argus*.
+
+BEV market share hit 16.9pc in Europe across January-February this year, up from 12.9pc on the year* (see graph)*.
+
+Charging infrastructure, high energy prices and weak tax and purchasing incentives have all contributed to a slower EV buildout than otherwise possible, the spokesperson said.
+
+""You need to look at what may be influencing this consumer behaviour"", the spokesperson added, on the question of EU carmakers prioritising sales of more profitable internal combustion engine SUVs.
+
+""Are they perceived as safer vehicles, more carrying capacity, living in the countryside, etc? Currently, there is no information on why consumers are buying more SUVs.""
+
+But when questioned on carmakers' lobbying against the Commission to delay CO2 targets, the spokesperson was reluctant to comment. ""The key point of all of this is that it should all lead to higher investments.""
+
+One consequence of the targets could be that carmakers simply sell fewer petrol-powered units to meet electric quotas.
+
+Other market participants have been more vocal.
+
+""We are seeing the early impacts from manufacturer plans to meet the EU's scheduled CO2 limits, embedding this into production lines"", said Chris Heron, secretary general of advocacy group E-Mobility.
+
+""It is critical that European governments now help boost this early sales momentum across 2025, even with this month's concession to weaken those targets.""
+
+""European manufacturers have risen to the challenge of the UK's ZEV mandate, with the likes of BMW and Mercedes exceeding their EV sales targets"", said Colin Walker of the Energy & Climate Intelligence Unit, a think-tank, ""There is every reason to believe they can replicate this success across the continent.""
+
+The EU Commission on 24 March added its latest tweak to its CO2 standards for cars and vans, which allow carmakers to meet CO2 targets across a three-year period, rather than over single year, starting this year.
+
+And on 25 March, the bloc selected 47 strategic raw materials projects — including 22 lithium, 12 nickel and 10 cobalt projects — for which it estimates €22.5bn ($24.3bn) of capital investment will be required.",www.argusmedia.com,2025-03-27,28,EU February EV sales rise on CO2 targets | Latest Market News,article,0.1288672504,32,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678652-un-carbon-market-advances-on-leakage-baseline-issues,true,Reports on a specific event (UNFCCC refining carbon market rules) with factual details.,"UN carbon market advances on leakage, baseline issues | Latest Market News",The UN's climate arm the UNFCCC has further refined rules relating to greenhouse gas (GHG) leakage and emissions reduction baselines for generating credits under the Paris Agreement Crediting Mechanism (Pacm).,"The UN's climate arm the UNFCCC has further refined rules relating to greenhouse gas (GHG) leakage and emissions reduction baselines for generating credits under the Paris Agreement Crediting Mechanism (Pacm).
+
+The mechanism's methodological expert panel drew up a draft standard on addressing GHG leakage at its fifth meeting last week, clarifying definitions such as ""positive"" and ""negative"" leakage, the ""activity boundary"" and ""controlled"" sources of GHG. The standard clarifies that the avoidance or minimisation of leakage only applies to negative leakage, even while avoidance of leakage is not possible in all instances. The standard will apply to both emission reductions and removals, and will focus on project-level activities, with a future version to address larger-scale activities such as national crediting programmes.
+
+And a draft standard on setting the baseline against which emissions reductions are measured, to prevent over-crediting, outlined the importance of ensuring that the downward adjusted historical baseline of emissions is at least as low as the conservative business-as-usual scenario. The panel proposed future regular revisions of the standard to allow for advances in best available technology, or for mitigation actions implemented at larger and therefore more cost-efficient scales.
+
+The panel also suggested some guidance may be needed to determine the scenario for certain types of carbon removal activities.
+
+The two draft standards will be put to the Pacm regulator — the supervisory body of the mechanism's governing Article 6.4 of the Paris climate agreement — for adoption. The panel was set up in early 2024 after countries at the UN Cop 28 climate summit in December 2023 threw out the supervisory body's proposals for the mechanism.
+
+The panel at its meeting also made progress on the concept of ""suppressed demand"", which must be taken into account by the Pacm to allow some increase in emissions to enable a host country's socio-economic development.
+
+It agreed on the conservative level of 1,000kWh/per capita to ""minimise"" over-crediting.
+
+The panel also progressed on addressing the non-permanence of emissions reductions, with a focus on instances of late, incomplete or missing monitoring reports, deciding on appropriate notification timing and relevant consequences.
+
+And it continued work on revising methodologies from the Pacm's predecessor, the clean development mechanism (CDM). The Pacm's first credits will be from transitioned CDM projects. But from next year, all Pacm credits must adhere to their own methodologies.
+
+The panel will next meet at the end of May. Stakeholders planning to propose new methodologies and methodological tools for consideration at that meeting must submit them by 21 April.",www.argusmedia.com,2025-04-15,9,"UN carbon market advances on leakage, baseline issues | Latest Market News",article,0.1235509178,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674351-mexico-manufacturing-extends-contraction-in-march,true,Reports on a specific real-world event (manufacturing contraction) with news-style reporting,Mexico manufacturing extends contraction in March | Latest Market News,"Mexico's manufacturing sector contracted for a 12th consecutive month in March, with production and employment both deepening their slides, according to a survey released today.","Mexico's manufacturing sector contracted for a 12th consecutive month in March, with production and employment both deepening their slides, according to a survey released today.
+
+The manufacturing purchasing managers' index (PMI) ticked up to 47.2 in March from 47.1 in February, but remained below the 50-point threshold between contraction and expansion, according to the latest PMI survey from the finance executive association IMEF. Manufacturing, which accounts for about a fifth of Mexico's economy, is led by the auto sector, contributing about 18pc of manufacturing GDP.
+
+Within the manufacturing PMI, the new orders index rose by 1.3 points to 45.3, still deep in contraction. Meanwhile, production fell by 0.6 points to 44.6. The employment index also declined 0.6 points to 46.4 in March, now in contraction for 14 consecutive months.
+
+Meanwhile, the non-manufacturing PMI — covering services and commerce — declined 0.8 points to 48.8 in March from 49.6 in February, holding in contraction for a fourth consecutive month.
+
+Within the non-manufacturing PMI, new orders fell 1.5 points to 48.2 and production declined 1 point to 47.5 with employment down a point as well in March to 47.5, as all three pushed deeper into contraction.
+
+In contrast, the inventories component rose 3.5 points to 50.6 into expansion territory in March. But this may be the result of company strategies to stockpile inventories ahead of US tariffs and the reciprocal measures Mexico is set to announce on 3 April, IMEF technical advisory board member Sergio Luna said.
+
+PMI data show that the economic stagnation that began in late 2024 persisted through March, with results from January and February pointing to a sharp slowdown in the first quarter, IMEF said. This follows annualized GDP growth of 0.5pc in the fourth quarter of 2024, slowing from 1.7pc in the third quarter, according to national statistics agency data.
+
+Luna said concerns over US tariffs continue to drive much of the uncertainty reflected in the PMI data. Internal factors — such as reduced government spending to contain the fiscal deficit and investor unease over judicial reforms passed last year — are also weighing on activity, Luna added.",www.argusmedia.com,2025-04-02,22,Mexico manufacturing extends contraction in March | Latest Market News,article,0.1394226052,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671788-methane-law-limits-eu-s-pool-of-gas-suppliers-eurogas,true,Reports on a specific event (EU methane law) with factual information and quotes from Eurogas.,Methane law limits EU’s pool of gas suppliers: Eurogas | Latest Market News,"The EU's Methane Emission Regulation (MER) creates ""significant challenges for ensuring the flexibility, affordability and security of the EU's gas supply"", industry association Eurogas told <i>Argus</i>.","The EU's Methane Emission Regulation (MER) creates ""significant challenges for ensuring the flexibility, affordability and security of the EU's gas supply"", industry association Eurogas told *Argus*.
+
+The legislation, adopted in 2024, aims to reduce methane emissions in the EU's energy sector and from energy imports. It requires that from 2027 new and renewed import contracts demonstrate that, at the point of production, the producing country has rules equivalent to those of the EU on how to monitor, report and verify information on methane emissions, while by 2028 methane intensity will have to be reported, Eurogas summarised. By 2030, imports will have to demonstrate compliance with the methane intensity threshold set by the European Commission.
+
+Eurogas ""fully supports"" the MER's overarching goals of reducing methane emissions and ensuring sustainable energy imports, with the law representing an ""important step in aligning climate ambitions with global energy trade"", it said.
+
+But the regulation's ""timeline, uncertainties and extraterritorial implications for importers"" create significant challenges for EU gas supply, a particularly acute problem as the EU seeks to replace all Russian gas imports by 2027, Eurogas said. ""Multiple challenges"" such as the equivalence of systems for monitoring, reporting and verification of methane emissions, as well as the tracking of the origin and emission intensity of deliveries need to be addressed, the association said, noting that ""several of the EU's suppliers have expressed major concerns regarding the MER"". Ultimately, by significantly increasing the administrative burden on both exporters and importers, disincentivising the signing of long-term contracts, the MER may result in firms turning more towards intra-EU spot trade on hubs, which is ""subject to its volatility and supply risks"", Eurogas said.
+
+Compliance with the regulation becomes particularly difficult in complex cases, such as in the US, where gas can be produced by one company, transported by another, liquefied by a third and imported by a fourth, making it extremely difficult to track emissions across the entire value chain. This problem is compounded if gas is bought on a liquid hub such as the US' Henry Hub, as is frequently the case with US LNG tolling contracts, because there is no system for verifying the origin of gas bought on a hub. From there, gas then frequently co-mingles in pipelines and at the liquefaction facility, further complicating tracing efforts. Unless you are an integrated company that controls the entire route to market, from production to liquefaction to export, it is ""very difficult to comply"", Eurogas said.
+
+Additionally, uncertainties regarding compliance with requirements yet to be defined, liability risks and potential penalties as high as up to 20pc of the importer's annual turnover, make it ""difficult for parties to assess risks and move forward with agreements"", Eurogas said. Without concrete solutions in place to deliver such tracking and monitoring, the regulation will ""limit Europe's potential pool of buyers"" and is already ""preventing certain gas supply contracts from being signed"". Eurogas therefore recommends adopting a ""pragmatic approach regarding regulatory equivalence and origin tracking, to ensure compliance can be achieved without endangering Europe's security of supply and avoid distortion between supply routes"".
+
+Another consideration is that the MER does not specify any direct EU funding to support the implementation of necessary measures. These measures will ""inevitably involve significant investments"" in advanced monitoring equipment, upgrades of existing facilities to minimise emissions and administrative efforts needed for reporting, the association said. When it comes to EU regulated entities, the regulation clarifies that costs associated with such investments shall be taken into account in tariff setting, subject to efficiency and transparency criteria.
+
+The US Department of Energy in October requested the ""initiation of an equivalence determination process for importers/third countries"" in order to ""ensure the continued reliable and stable supply"" of gas from the US to Europe. Earlier this month EU officials held technical talks with US firms to support ""mutual understanding"" on implementation, the European Commission said. The ""real challenge"" lies in the fact that the commission has not yet formulated the methodology for calculating methane emissions, so the compliance of existing third-party reporting ""cannot be assessed"", Eurogas said. It should be ensured that the detrimental impact on current gas trading practices and on security of supply ""remains limited and to avoid market framework reforms in third countries"". Any solution must work in existing pipeline and LNG gas markets and should be ""efficient and effective with low cost to industry and consumers"" to enable large-scale adoption by the market, the association said.
+
+To this end, Eurogas recommends that the possibility of relying on a voluntary certification system based on book-and-claim, or alternatively an adapted mass balancing approach, should be explored. Such an approach would imply accepting foreign interconnected gas systems as a single mass balancing at a global level, where the focus should be on the injections and withdrawals from such systems, rather than on the tracking of the molecules or certificates and their trade within such systems, the association noted. This approach would be necessary in order to minimise the impact on trading and avoid market framework reforms in producers' countries, it said.",www.argusmedia.com,2025-03-26,29,Methane law limits EU’s pool of gas suppliers: Eurogas | Latest Market News,article,0.1270719119,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678199-shale-patch-on-edge-after-tariff-drama,true,Reports on a specific real-world event (tariff impact on the shale industry) with news-style reporting,Shale patch on edge after tariff drama | Latest Market News,"US president Donald Trump's back and forth over tariffs that sent oil prices tumbling to a four-year low last week has sparked jitters across the shale patch, although most producers are likely to take their time to respond.","US president Donald Trump's back and forth over tariffs that sent oil prices tumbling to a four-year low last week has sparked jitters across the shale patch, although most producers are likely to take their time to respond.
+
+The oil and gas industry, one of Trump's biggest cheerleaders and donors during his election campaign, has been taken aback by the speed and scale of the president's escalating trade wars and executives are signalling growing impatience. Meanwhile, Trump's ""Drill, baby, drill"" mantra is even less likely to become a reality now, after oil slid below the $65/bl level that executives surveyed by the Dallas Federal Reserve Bank last month warned was needed to profitably sink a new well.
+
+Trump's imposition of punitive tariffs on nearly every major US trading partner led to a sell-off in stock, bonds and commodity markets until he announced a 90-day pause for most nations — except China — on 9 April.
+
+While it may be too early for talk about dropping rigs and curtailing production, companies will face tough questions from analysts about their contingency plans when first-quarter results start coming through later this month. One key difference from previous downturns in 2014 and 2020 is that exploration and production (E&P) firms are in a better position this time, with less debt on their balance sheets and more modest growth plans, which may help limit the initial fallout. But higher costs owing to tariffs on steel imports could offset the efficiency savings that have kept production going in an era of restrained spending. ""E&Ps are likely to mostly take a wait-and-see approach — with a high level of uncertainty about future policy — and not prematurely lay down rigs,"" consultancy Enverus principal analyst Andrew Dittmar says. ""If prices are weak headed into 2026, that is where you are likely to see a more material reduction in drilling budgets.
+
+### Feeling dominated
+
+The shale industry has welcomed Trump's ""energy dominance"" agenda and his promise of a permitting overhaul. But cracks are appearing in that relationship because of his stop-start policy on tariffs. ""This administration better have a plan,"" Diamondback Energy president Kaes Van't Hof said in a social media post, in a direct appeal to energy secretary Chris Wright. Shale is the ""only industry that actually built itself in the US, manufactures in the US, grew jobs in the US and improved the trade deficit — and by proxy GDP — in the US over the past decade"", Van't Hof, who is due to become Diamondback chief executive later this year, said. His company became the largest pure-play producer in the prolific Permian basin of west Texas and southeast New Mexico following its $26bn takeover of Endeavor Energy Resources last year.
+
+While few public producers were planning any kind of meaningful growth this year as higher dividends and buy-backs continue to be the priority, even that could eventually find itself on the chopping block. ""The corporate reality for public players means that already modest growth could be at risk if prices remain near $60/bl,"" Rystad Energy vice-president for North American oil and gas Matthew Bernstein says.
+
+Little in the way of growth was forecast outside the core Permian this year even before Trump rolled out his tariffs. A prolonged period of lower prices could spur a downturn in the top-performing US basin. A combination of short-term activity levels, investor distributions and production could be sacrificed in order to defend margins, according to Rystad. And producers in the Delaware sub-basin could be especially vulnerable, given the region's steep initial decline rates, high well costs and large capital return requirements, the consultancy says.",www.argusmedia.com,2025-04-14,10,Shale patch on edge after tariff drama | Latest Market News,article,0.1208834037,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678852-dozens-of-us-coal-plants-eligible-for-mats-extension,true,Reports on a specific real-world event (White House decision on MATS extension) with news-style reporting,Dozens of US coal plants eligible for MATS extension | Latest Market News,The White House has identified more than 60 fossil fuel-fired power plants that will have two extra years to comply with the more stringent mercury and air toxics standards (MATS) finalized in 2024.,"The White House has identified more than 60 fossil fuel-fired power plants that will have two extra years to comply with the more stringent mercury and air toxics standards (MATS) finalized in 2024.
+
+Under a proclamation signed by US president Donald Trump last week, the plants on the list will be able to operate under whatever existing mercury and air toxics standards they currently are subject to until 8 July 2029. That is two years after the compliance deadline put in place in May 2024.
+
+The Environmental Protection Agency (EPA) rules finalized last year tightened mercury and air toxics standards for coal- and oil-fired units by 67pc, included new emissions-monitoring requirements and added standards for lignite-fired coal plants that put them in line with those for other coal plants.
+
+EPA in March said it was reviewing the new standards and said companies could seek exemptions to the mercury rule and other emissions rules. Trump followed that up last week with a proclamation that certain generating facilities would be given a two-year exemption in complying with the 2024 rule. The White House released the list of exempt power plants late on 14 April.
+
+Most of the plants on the list are coal-fired generators, some of which were scheduled for retirement by the end of 2027. These include Tennessee Valley Authority's Kingston plant and one unit of its Cumberland plant, as well as Vistra Energy's Kincaid, Baldwin and Newton plants and two coal units of Vistra's Miami Fort plant.
+
+The two coal units at Southern Company's Victor J Daniel plant in Mississippi also have been exempted from the new mercury and air toxics rules for two years. Southern had planned on retiring those units by the end of 2027, but in February, the Mississippi Public Service Commission approved two special contracts that were expected to need unit 2 of the Daniel plant and possibly a unit of a natural gas plant to run into the 2030s.
+
+Some other coal plant units owned by Southern, TVA and Vistra also are now exempt from the July 2027 mercury and air toxics compliance deadline. So are some plant units owned by East Kentucky Power Cooperative (EKPC), NRG, Ameren and Entergy.
+
+At least two natural gas plant units — unit 5 of Southern's Plant Barry and City Utilities of Springfield's John Twitty Energy Center, which has coal and natural gas generation — are exempt from the July 2027 deadline. So is unit 5 of Entergy's RS Nelson plant, which runs on petroleum coke.
+
+Essentially all of the other units in the White House's list are coal units, including Otter Tail Power's Big Stone and Coyote Station plants in North Dakota. Otter Tail said it had requested the exemptions ""to avoid making unnecessary expenditures"" if EPA decides to roll back the 2024 rule.
+
+EKPC said it was ""grateful"" its request to exempt the Spurlock and Cooper coal-fired power plants in Kentucky was granted and that the company ""will continue to operate the plants in accordance with all market and environmental rules.""
+
+NRG said it was still reviewing the order, but did not expect it to have any effect on its plans.
+
+TVA, Southern, Vistra and owners of other power plants given compliance extensions did not respond to requests for comment.",www.argusmedia.com,2025-04-15,9,Dozens of US coal plants eligible for MATS extension | Latest Market News,article,0.1323445522,21,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680982-uk-mulls-gb-energy-forced-labour-pv-panels-plan,true,Reports on a specific political decision and government action regarding forced labor in the solar panel supply chain.,UK mulls GB Energy forced labour PV panels plan | Latest Market News,"The UK government is mulling steps to position the state-owned GB Energy investment vehicle as a ""sector leader"" in preventing solar panels produced by forced labour from entering the supply chain.","The UK government is mulling steps to position the state-owned GB Energy investment vehicle as a ""sector leader"" in preventing solar panels produced by forced labour from entering the supply chain.
+
+The department for energy security and net zero (Desnz) is ""considering"" how the government can ""go further"" to ensure forced labour is removed from the solar supply chain. The ministry states that ""no industry in the UK should rely on forced labour"", a Desnz spokesperson told *Argus*.
+
+The government previously voted down a Lords amendment introduced by David Alton on 11 February that would have prevented the Secretary of State from disbursing GB Energy funds ""if there exists credible evidence of modern slavery"".
+
+The government defended rejecting the amendment on 25 March, arguing that the existing ""debarment list"" mechanism — introduced by the Procurement Act 2023 — was adequate ""to ensure that suppliers with unethical supply chains cannot participate in [GB Energy] procurement"", according to energy minister Michael Shanks. He added that the amendment would ""force the government to cease all [GB Energy's] activities"".
+
+The ministry has now revised that view ""having listened carefully to the views of MPs and peers"", and expects to ""provide an update shortly"" on revised guidance.
+
+Domestic industry body Solar Energy UK ""welcomed"" the government's move to push on with a plan to strip modern slavery from industry supply chains and added that it ""look[s] forward to seeing the [amendment] text and responding in more detail."" The body also stated its confidence that removing forced labour solar panels from the supply chain would produce ""no slowdown in solar deployment"".",www.argusmedia.com,2025-04-23,1,UK mulls GB Energy forced labour PV panels plan | Latest Market News,article,0.1352506455,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676474-peabody-reviews-anglo-s-australian-coal-assets-buyout,true,Reports on a specific real-world event (Peabody reviewing a buyout) with news-style reporting,Peabody reviews Anglo's Australian coal assets buyout | Latest Market News,"US coal producer Peabody Energy is reviewing its decision to buy UK-South African mining firm Anglo American's coking coal assets in Australia, following a blast at Anglo's Moranbah North mine, the company said today. ","US coal producer Peabody Energy is reviewing its decision to buy UK-South African mining firm Anglo American's coking coal assets in Australia, following a blast at Anglo's Moranbah North mine, the company said today.
+
+Peabody Energy agreed to buy four of Anglo American's mines — Moranbah North, Grosvenor, Aquila, and Capcoal — in a $3.8bn deal signed in November 2024. The Moranbah North blast could trigger an adverse event clause in the acquisition contract, allowing Peabody to withdraw from the deal at a minimal cost, market participants told *Argus* on 9 April. This has not been confirmed by Peabody. The company said it remains in conversation with Anglo American to better understand the impacts of the event.
+
+Two of Anglo American's Australian coking coal mines, Grosvenor and Moranbah North, are currently non-operational because of safety issues. Resources Safety and Health Queensland (RSHQ) — one of Australia's mining regulators — shut Moranbah North after a suspected carbon monoxide explosion on 31 March. Anglo American declared force majeure on coking coal from Moranbah North on 3 April in a notice backdated to the day of the blast.
+
+Anglo American's 5mn t/yr Grosvenor mine has also been non-operational since July 2024, when a fire severely damaged the underground site. The company did not disclose a reopening timeline for the site in its 2025 production guidance released in February. The firm previously shut the Grosvenor site over March-May 2022 after a fatal accident.
+
+Anglo American is not the only coking coal miner currently dealing with safety challenges. Australian producer GM³ halted production at its 3mn-3.5mn t/yr Appin mine in New South Wales on 6 April, following a blast that injured four workers. The company and state regulators are investigating the incident, with Appin closed until further notice.
+
+*Argus*' metallurgical coal premium hard low-vol fob Australia has been falling over the past month, dropping from $183/t on 10 March to $174/t on 8 April. But the price rose from $166/t on 3 April to $174/t on 4 April after Anglo American declared force majeure on Moranbah North shipments.",www.argusmedia.com,2025-04-09,15,Peabody reviews Anglo's Australian coal assets buyout | Latest Market News,article,0.1215981814,15,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671785-vg-seeks-final-approvals-at-calcasieu-pass-lng,true,Reports on a specific real-world event (Venture Global seeking approvals) with news-style reporting,VG seeks final approvals at Calcasieu Pass LNG | Latest Market News,"US LNG developer Venture Global asked US energy regulator FERC for permission to place the remaining facilities at its 12.4mn t/yr Calcasieu Pass plant in service, the final step before beginning commercial operations after exporting cargoes from the Louisiana terminal for more than three years. ","US LNG developer Venture Global asked US energy regulator FERC for permission to place the remaining facilities at its 12.4mn t/yr Calcasieu Pass plant in service, the final step before beginning commercial operations after exporting cargoes from the Louisiana terminal for more than three years.
+
+Venture Global is seeking FERC's approval by 1 April, according to a 25 March filing. The company is targeting a start-up date of 15 April for commercial operations, which is when the facility will begin supplying LNG under its long-term sales and purchase agreements (SPAs).
+
+The terminal has exported 437 cargoes since March 2022, according to ship-tracking data from Vortexa. But because the facility has yet to begin commercial operations, Venture Global has sold those volumes on the spot market at much higher prices rather than to its long-term customers. The firm's liquefaction fees in 2023 and 2024 averaged $12.23/mn Btu and $7.28/mn Btu, respectively, compared to the average $1.97/mn Btu in its long-term deals, according to a company presentation in March.
+
+Some of the facility's long-term customers, including Shell, BP, Italian utility Edison and Spanish company Repsol, argue Venture Global has been unjustified in deferring the contracted supplies and have launched arbitration cases against the company. Venture Global has pushed back against the offtakers' claims, saying that the whole terminal has not yet been fully commissioned, meaning that according to the terms of the contracts, deliveries are yet to start.
+
+The LNG exporter originally sought to begin commercial operations in 2022 but cited impacts from two hurricanes and ""major unforeseen manufacturing issues"" related to one of the plant's heat recovery steam generators, equipment that helps power the facility.
+
+LNG facilities usually produce commissioning cargoes for a few months before beginning long-term contracts. But Venture Global has said its unique plant design, which uses a higher number of smaller, modular liquefaction trains compared to traditional trains, requires a longer start-up process. A similarly longer commissioning period is planned at its 27.2mn t/yr Plaquemines facility.
+
+In the 25 March filing with FERC, Venture Global requested permission to place in service the power island, pre-treatment, LNG storage, boil-off gas and marine facilities. Venture Global informed its offtake customers in February that it intends to begin contracted deliveries on 15 April.",www.argusmedia.com,2025-03-26,29,VG seeks final approvals at Calcasieu Pass LNG | Latest Market News,article,0.1139773376,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680827-cyclone-outages-cut-australia-s-woodside-output-in-1q,true,Reports on a specific event (Woodside output drop) with factual details and figures.,"Cyclone, outages cut Australia’s Woodside output in 1Q | Latest Market News","Australian independent Woodside Energy's LNG output dropped in January-March, because of Cyclone Zelia and the retirement of its North West Shelf's (NWS) 2.5mn t/yr train 2 in late 2024.","Australian independent Woodside Energy's LNG output dropped in January-March, because of Cyclone Zelia and the retirement of its North West Shelf's (NWS) 2.5mn t/yr train 2 in late 2024.
+
+Woodside's overall LNG production fell by 14pc from 231,200 b/d in October-December to 213,900 b/d in January-March *(see table)*.
+
+LNG production at Woodside's 14.4mn t/yr NWS project fell by 22pc on the year to near a three-year low of 71,100 b/d of oil equivalent (boe/d) in January-March, as category 5 storm Cyclone Zelia hit the WA coastline in early February.
+
+Woodside's chief officer Meg O'Neil is calling for certainty on the continuation of operations at NWS beyond 2030, as the firm has yet to receive federal consent, after receiving state government approval late last year.
+
+The decision lies with whomever forms government following the federal election on 3 May.
+
+Woodside's 4.9mn t/yr Pluto LNG project offshore Western Australia's production dropped by 11pc on the year to 115,000 b/d in the January-March quarter, because of three unplanned outages, which caused days-long shutdowns.
+
+This comes after a previous unplanned outage in November 2024 caused by a faulty control system, which halted LNG production for seven days. The cause of the outage is under investigation and the company said it will continue to monitor the facility to minimise the risk of future unplanned outages.
+
+Woodside's 13pc interest in Wheatstone remained steady, with production up by 3pc on the year to 26,900 b/d in January-March, from 26,200 b/d in the same period a year earlier.
+
+| Woodside LNG production (mn boe) | ||||
+| NWS | Pluto | Wheatstone* | Total | |
+| Jan-Mar '25 | 6.4 | 10.4 | 2.4 | 19.2 |
+| Oct-Dec '24 | 7.1 | 11.2 | 2.5 | 20.8 |
+| Jan-Mar '24 | 8.2 | 11.8 | 2.4 | 22.3 |
+| 2024 | 29.4 | 46.7 | 9.3 | 85.5 |
+| 2023 | 32.8 | 45.6 | 10.2 | 88.6 |
+| y-o-y % ± | -21.9 | -11.3 | 2.8 | -7.5 |
+| q-o-q % ± | -10.1 | -7.1 | -1.5 | -13.7 |
+| *Woodside controls a 13pc interest in Wheatstone LNG | ||||
+| Source: Woodside |",www.argusmedia.com,2025-04-23,1,"Cyclone, outages cut Australia’s Woodside output in 1Q | Latest Market News",article,0.1114129263,18,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671552-energy-security-tops-rubio-s-caribbean-visit-agenda,true,Reports on a specific event (Marco Rubio's visit) with factual details and news-style reporting,Energy security tops Rubio's Caribbean visit agenda | Latest Market News,"Energy security is the ""big opportunity holistically"" of US secretary of state Marco Rubio's planned visit this week to Jamaica, Guyana and Suriname, US special envoy for Latin America Mauricio Claver-Carone said.","Energy security is the ""big opportunity holistically"" of US secretary of state Marco Rubio's planned visit this week to Jamaica, Guyana and Suriname, US special envoy for Latin America Mauricio Claver-Carone said.
+
+The island nations that are net importers of crude and other energy products have a chance to ""turn the page"" to improve energy security and reduce prices, the envoy said today in a state department briefing to press.
+
+The trip comes after the US said this week it would impose a 25pc discretionary tariff on imports from countries that buy Venezuelan crude. Several nations in the past received crude from their South American neighbor through its PetroCaribe aid program which is largely defunct, other than shipments to Cuba.
+
+Trinidad has also sought to develop cross-border natural gas fields with Venezuela to boost its flagging production, but the US announcement further complicates this plan.
+
+""Along with a lot of the challenges posed with Venezuela, we're deeply committed to working with Trinidad to figuring out how to re-energize ... those natural gas opportunities,"" Claver-Carone said.
+
+Booming oil producer Guyana in turn has faced a border dispute with Venezuela, and the US hopes to discuss ""binding security cooperation"" to solve this problem during Rubio's visit.
+
+Along with Guyana's neighbor Suriname, which hopes to launch offshore crude production by 2028, the outlook for the region to increase energy production could end its ""huge Achilles' heel to its economic development and security,"" Claver-Carone added.
+
+Rubio will also discuss security, including improving conditions in Haiti, illegal migration and arms and drug trafficking during his visits on Wednesday and Thursday.",www.argusmedia.com,2025-03-25,30,Energy security tops Rubio's Caribbean visit agenda | Latest Market News,article,0.1251514036,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673003-global-energy-mix-evolves-as-electricity-demand-surges,true,Reports on a specific real-world event (global energy trends) with news-style reporting,Global energy mix evolves as electricity demand surges | Latest Market News,"A substantial increase in electricity demand — boosted by extreme weather — drove an overall rise in global energy demand in 2024, lifting it well above the average pace of increase in recent years, OECD energy watchdog the IEA announced this week. This led to a rise in natural gas consumption, although renewables and nuclear shouldered the majority of the increase in demand, leaving oil's share of total energy demand below 30pc for the first time.","*Climate change is becoming a bigger factor behind electrification, but cleaner energy use is slowing the growth in global emissions, writes Georgia Gratton*
+
+A substantial increase in electricity demand — boosted by extreme weather — drove an overall rise in global energy demand in 2024, lifting it well above the average pace of increase in recent years, OECD energy watchdog the IEA announced this week. This led to a rise in natural gas consumption, although renewables and nuclear shouldered the majority of the increase in demand, leaving oil's share of total energy demand below 30pc for the first time.
+
+Global energy demand rose by 2.2pc in 2024 compared with 2023 — higher than the average demand increase of 1.3pc/yr between 2013 and 2023 — according to the Paris-based agency's *Global Energy Review*. Global electricity consumption increased faster, by 4.3pc, driven by record-high temperatures — that led to increased cooling needs — as well as growing industrial consumption, the electrification of transport and the rapid growth of power-hungry data centres needed to support the boom in artificial intelligence, the IEA says.
+
+Renewables and nuclear covered the majority of growth in electricity demand, at 80pc, while supply of gas-fired power generation ""also increased steadily"", the IEA says. New renewable power installations reached about 700GW in 2024 — a new high. Solar power led the pack, rising by about 550GW last year.
+
+The power generation and overall energy mix is changing, as economies shift towards electrification. The rate of increase in coal demand slowed to 1.1pc in 2024, around half the pace seen in 2023. Coal remained the single biggest source of power generation in 2024, at 35pc, but renewable power sources and nuclear together made up 41pc of total generation last year, IEA data show. Nuclear power use is expected to hit its highest ever this year, the agency says.
+
+And ""growth in global oil demand slowed markedly in 2024"", the IEA says, rising by 0.8pc compared with 1.9pc in 2023. A rise in electric vehicle (EV) purchases was a key contributor to the drop in oil demand for road transport, and this offset ""a significant proportion"" of the rise in oil consumption for aviation and petrochemicals, the IEA says.
+
+## Blowing hot and coal
+
+Much of the growth in coal consumption last year was down to ""intense heatwaves"" — particularly in China and India, the IEA found. These ""contributed more than 90pc of the total annual increase in coal consumption globally"", for cooling needs. The IEA repeatedly noted the significant effect that extreme weather in 2024 had on energy systems and demand patterns. Last year was the hottest ever recorded, beating the previous record set in 2023, and for CO2 emissions, ""weather effects"" made up about half of the 2024 increase, the watchdog found.
+
+""Weather effects contributed about 15pc of the overall increase in global energy demand,"" according to the IEA. Global cooling degree days were 6pc higher on the year in 2024, and 20pc higher than the 2000-20 average. But the ""continued rapid adoption of clean energy technologies"" restricted the rise in energy-related CO2 emissions, which fell to 0.8pc in 2024 from 1.2pc in 2023, the IEA says. Energy-related CO2 emissions — including flaring — still hit a record high of 37.8bn t in 2024, but the rise in emissions was lower than global GDP growth. Key ""clean energy technologies"" — solar, wind and nuclear power, EVs and heat pumps — collectively now prevent about 2.6bn t/yr CO2 of emissions, the IEA says.
+
+But there remains an emissions divide between advanced and developing economies. ""The majority of emissions growth in 2024 came from emerging and developing economies other than China,"" the agency says, while advanced economies such as the UK and EU cut emissions last year and continue to push ahead with decarbonisation.
+
+| Global energy suppy by fuel | EJ | ||||
+| Growth ±% | |||||
+| 2024 | 2023 | 2022 | 24/23 | 23/22 | |
+| Total | 648 | 634 | 622 | 2.2 | 1.8 |
+| Renewables | 97 | 92 | 89 | 5.8 | 3.1 |
+| Nuclear | 31 | 30 | 29 | 3.7 | 2.2 |
+| Natural gas | 149 | 145 | 144 | 2.7 | 0.7 |
+| Oil | 193 | 192 | 188 | 0.8 | 1.9 |
+| Coal | 177 | 175 | 172 | 1.2 | 2.0 |
+| Global power generation by fuel | TWh | ||||
+| Growth ±% | |||||
+| 2024 | 2023 | 2022 | 24/23 | 23/22 | |
+| Total | 31,153 | 29,897 | 29,153 | 4.2 | 2.6 |
+| Renewables | 9,992 | 9,074 | 8,643 | 10.0 | 5.0 |
+| Nuclear | 2,844 | 2,743 | 2,684 | 3.7 | 2.2 |
+| Natural gas | 6,793 | 6,622 | 6,526 | 2.6 | 1.5 |
+| Oil | 738 | 762 | 801 | -3.2 | -4.8 |
+| Coal | 10,736 | 10,645 | 10,452 | 0.9 | 1.8 |
+| Global power generation by country | TWh | ||||
+| Growth ±% | |||||
+| 2024 | 2023 | 2022 | 24/23 | 23/22 | |
+| World | 31,153 | 29,897 | 29,153 | 4.2 | 2.6 |
+| US | 4,556 | 4,419 | 4,473 | 3.1 | -1.2 |
+| EU | 2,769 | 2,718 | 2,792 | 1.9 | -2.6 |
+| China | 10,205 | 9,564 | 8,947 | 6.7 | 6.9 |
+| India | 2,059 | 1,958 | 1,814 | 5.2 | 7.9 |
+| Global CO2 emissions by country | mn t | ||||
+| Growth ±% | |||||
+| 2024 | 2023 | 2022 | 24/23 | 23/22 | |
+| World | 37,566 | 37,270 | 36,819 | 0.8 | 1.2 |
+| US | 4,546 | 4,567 | 4,717 | -0.5 | -3.2 |
+| EU | 2,401 | 2,455 | 2,683 | -2.2 | -8.5 |
+| China | 12,603 | 12,552 | 12,013 | 0.4 | 4.5 |
+| India | 2,987 | 2,836 | 2,691 | 5.3 | 5.4 |
+| *includes industrial process emissions | |||||
+| — IEA |",www.argusmedia.com,2025-03-28,27,Global energy mix evolves as electricity demand surges | Latest Market News,article,0.1217593395,18,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671949-trump-to-impose-new-tariffs-on-auto-imports,true,Reports on a specific real-world event (tariff announcement) with news-style reporting,Trump to impose new tariffs on auto imports | Latest Market News,"President Donald Trump will announce new tariffs on the automobile industry later today, the White House said, at a time of significant uncertainty about his trade policies.","President Donald Trump will announce new tariffs on the automobile industry later today, the White House said, at a time of significant uncertainty about his trade policies.
+
+Trump plans to offer further details on the automobile tariffs this afternoon, less than a week before he plans to announce tariffs against major foreign trade partners on 2 April, which Trump has dubbed ""Liberation Day"". Trump has already imposed a 25pc tariff on steel and aluminum, and earlier this week said he would announce tariffs on imported lumber, semiconductor chips and pharmaceuticals.
+
+Trump last month threatened to impose 25pc tariffs on most imports from Canada and Mexico, starting on 4 March — including imported automobiles and vehicle parts — but he eventually offered a one-month reprieve for US automakers before delaying those tariffs entirely until 2 April.
+
+The scope and timing of the upcoming automobile tariffs remains unclear, and the White House has yet to provide further details. But Ontario premier Doug Ford previously warned that steep tariffs on Canada could cause auto manufacturing in the US and Canada to grind to a halt within as few as 10 days. Earlier this week, Trump said that South Korean automaker Hyundai's recent decision to invest $5.8bn to build a steel mill in Louisiana offered a blueprint for how companies could avoid tariffs.
+
+""This is the beginning of a lot of things happening,"" Trump said.
+
+Even as a lack of details about the upcoming tariffs has fueled uncertainty for businesses and sharp declines on US stock markets, Trump has continued to announce additional tariffs. On Tuesday, Trump said any country taking delivery of Venezuelan oil or gas would be ""forced"" to pay an incremental 25pc tariff on any goods imported in the US.
+
+US oil executives appear to be growing tired of Trump's chaotic trade policy, particularly his imposition of a 25pc tariff on imported steel that is used in drill pipes, executives said in a survey the US Federal Reserve of Dallas released Wednesday. The uncertainty over tariffs and trade policy is causing ""chaos"", they said in the survey, and increasing their cost of capital.
+
+""Tariff policy is impossible for us to predict and doesn't have a clear goal,"" an unnamed oil executive said in the survey. ""We want more stability.""",www.argusmedia.com,2025-03-26,29,Trump to impose new tariffs on auto imports | Latest Market News,article,0.121469729,17,279,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676411-trump-issues-executive-orders-to-boost-coal,true,Reports on a specific real-world event (Trump signing executive orders) with news-style reporting,Trump issues executive orders to boost coal | Latest Market News,"US president Donald Trump signed four executive orders today aimed at increasing the country's coal production and use, including directing agencies to possibly expand access to federal land and use emergency authority to keep coal-fired power plants open.","US president Donald Trump signed four executive orders today aimed at increasing the country's coal production and use, including directing agencies to possibly expand access to federal land and use emergency authority to keep coal-fired power plants open.
+
+The orders follow up on a pledge Trump made on 17 March to authorize his administration ""to immediately begin producing Energy with BEAUTIFUL, CLEAN COAL."" At the time of Trump's social media post, the White House did not elaborate on his plans.
+
+The executive orders signed today are primarily focused on US coal use and production. These include directing the chair of the National Energy Dominance Council to designate coal as a ""mineral"" covered under a previous executive order signed in March that uses emergency power granted under the Federal Power Act to fast track permit reviews for critical mineral projects.
+
+Today's orders also direct agencies to revoke policies that aim to move the US away from coal production or favor other generation resources over coal. This includes authorizing the Department of Justice to investigate state policies considered to be prejudicial against coal.
+
+The orders also direct agencies to identify coal resources on federal land and prioritize coal leasing on those lands, and orders the Secretary of the Interior to make it clear that a moratorium on federal coal leasing that was initially in effect from 2016-17 and reinstated from 2022-24 is no longer active.
+
+Trump also signed a proclamation allowing some coal plants to comply with a less stringent version of the EPA's mercury and air toxics standards for two years.
+
+Another order signed today directs the Secretary of Energy to ""streamline, systemize, and expedite processes for issuing emergency orders under the Federal Power Act during forecasted grid interruptions.""
+
+""We're slashing unnecessary regulations that targeted beautiful, clean coal"" and ""will end the government bias against coal"", Trump said today before signing the orders at an event featuring coal miners and lawmakers from coal-producing states. The US is ""going to produce energy the likes nobody has seen before.""
+
+He said his administration is going to devise a ""guarantee"" that will ensure the industry and investment in coal projects will be protected from ""the ups and downs"" of politics, but did not elaborate on what that would be.
+
+Other parts of the orders have the Council of Environmental Quality assisting agencies in making some exclusions for coal under the National Environmental Policy Act, encourage coal-fired generation for artificial intelligence and call for the Secretary of Energy to consider whether coal used for steel production can be defined as a critical mineral.
+
+The orders also aim to promote coal and coal technology exports, including by possibly facilitating international offtake agreements for US coal.
+
+US coal exports rose in 2023 and 2024 but trading activity has faltered lately amid restrained steel production, limited coal-fired generation in some countries and uncertainty over recent tariffs and the US Trade Representatives proposal to charge Chinese-built and operated ships that do business in the US.
+
+The National Mining Association praised Trump's actions.
+
+""It's a stark shift from the prior administration's punitive regulatory agenda, hostile energy policies and unlawful land grabs,"" NMA chief executive officer Rich Nolan said before Trump signed the order.
+
+But environmental group Sierra Club warned the order will be costly.
+
+""Forcing coal plants to stay on line will cost Americans more, get more people sick with respiratory and heart conditions, and lead to more premature deaths,"" Sierra Club executive director Ben Jealous said.",www.argusmedia.com,2025-04-08,16,Trump issues executive orders to boost coal | Latest Market News,article,0.1355280852,25,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677473-q-a-australia-s-corporate-carbon-expands-accu-trading,true,Reports on a specific event (Corporate Carbon expanding ACCU trading) with news-style reporting,Q&A: Australia’s Corporate Carbon expands ACCU trading | Latest Market News,Australian carbon project developer Corporate Carbon has been expanding its trading capabilities around Australian Carbon Credit Units (ACCUs) on the back of growing supply and wider market maturity. Head of carbon trading Angus Robertson spoke with <i>Argus</i> about the latest developments in the market.,"Australian carbon project developer Corporate Carbon has been expanding its trading capabilities around Australian Carbon Credit Units (ACCUs) on the back of growing supply and wider market maturity. Head of carbon trading Angus Robertson spoke with *Argus* about the latest developments in the market.
+
+**Corporate Carbon is one of the biggest suppliers of ACCUs. Is it correct that the company has been issued around 15mn ACCUs, counting both fully-owned projects and partnerships, which would be around 10pc of all ACCU issuances since the scheme started in 2011?**
+
+Yes, that's the approximate number. We've got around 100 projects. In terms of issuance from a mix of owned projects and offtake agreements with other developers and partners in the industry, the approximate forecast is around 3mn ACCUs/yr. We trade around that and then also have capacity to trade outside of our own projects and within the portfolio, plus operating as a trading entity in the secondary market.
+
+**The company has been one of the main suppliers to private buyers, and to the federal government through carbon abatement contracts (CACs). But you are also buyers. How does that work?**
+
+The increased capability of our business to both buy and sell is a reflection of the broader Australian carbon market maturing over the last few years. The beginning of the business was very much built off the back of those CACs. As that policy changed over time, allowing for the partial exiting of those CACs, obviously there's been a lot more focus on the secondary market now.
+
+We've seen a lot of trading houses, banks and other financial institutions coming into the market, and with that you get a more mature financial market. So in response to that, we've been building out our trading capacity as well as our broader commercial team over the past few years. We take a portfolio approach and we have a large inventory flow to assist with that growing demand, but there are times when we go out to the secondary market and source units on behalf of clients.
+
+**You recently partnered with trading and risk management firm Ion Commodities to implement their Carbon Zero tool. How does that translate into your trading capabilities?**
+
+We see Ion's solution as a really effective trading tool and portfolio management system. It reflects our readiness to operate at a larger scale. By providing those tools, it allows us to focus on the strategic goals of the business, especially from a commercial perspective. It is very much a tool for reporting purposes and the automation capabilities of the system assist with that, but it does have a bit of a flow-on effect in terms of efficiency across the business as well.
+
+**Going to the market, in the short term, it seems to be all about the upcoming federal elections. Do you expect to see much price volatility within the next few weeks?**
+
+Yes. As we approach the Australian federal election, we would expect there to be a degree of uncertainty, considering the difference in the two major party outcomes in terms of their take on the carbon market. We would see it as positive in either instance, but I think there is still a degree of uncertainty that should lead to perhaps a degree of illiquidity in the market.
+
+**The market has been also weighed down by a strong issuance of safeguard mechanism credits (SMCs). Were you surprised with that high volume when it was first disclosed by the Climate Change Authority late last year?**
+
+I think it was the general market consensus that the number was higher than initially forecast, and [ACCU] market prices definitely reflected that in the following weeks and months after those numbers were disclosed. Once the final numbers were released, I think the market had generally already priced that in by that point.
+
+**Has that changed your internal outlook for when the ACCU market might see an expected shift from oversupply to undersupply?**
+
+I wouldn't say our internal view has changed all that much. If the majority of that volume is now weighted towards the early years of the safeguard mechanism, policies might reflect that going forward.
+
+Now we would probably see ACCU supply as a potential restriction on the market in the short to medium term. Obviously, there's speculation around certain methods in the ACCU market, where higher forecasts were expected over the following next few years and that's now no longer the case. So probably more around supply than demand in terms of our shifted internal views, and this is more from a trading and market perspective as opposed to our actual projects being affected.
+
+**So it's more on the supply side than demand, even with the high SMC issuances?**
+
+Well, obviously the market has reacted to those media releases by the regulator around SMCs. So you know that's already happened — you can't really argue that now. Will there be further policy changes around the safeguard mechanism to account for that? That's a bit of an unknown, but it's definitely potential in the following years.
+
+**And when you talk about supply constraints, is it mostly the delays with the development of the integrated farm and land management methodology, and potentially lower issuances from a reformed landfill gas method?**
+
+Those are good examples of general delays in certain methods and the creation of new methods. So yes, our expectation is that this could be a big driver on ACCU prices in the next few years.",www.argusmedia.com,2025-04-11,13,Q&A: Australia’s Corporate Carbon expands ACCU trading | Latest Market News,article,0.1323404564,20,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679308-us-chinese-ship-port-fee-decision-thursday-ustr,true,Reports on a specific real-world event (US decision on port fees) with news-style reporting,US' Chinese ship port fee decision Thursday: USTR | Latest Market News,The US Trade Representative's (USTR) office said it will release details Thursday on proposed fees for operators of Chinese-built ships calling at US ports.,"The US Trade Representative's (USTR) office said it will release details Thursday on proposed fees for operators of Chinese-built ships calling at US ports.
+
+The closely-watched proposals — part of President Donald Trump's plan to kick-start a flagging US shipbuilding industry and challenge Chinese dominance in the sector — were the subject of hearings and public comments last month in Washington, DC.
+
+The original proposal included fees of up to $1.5mn per port call for ships based on the percentage of Chinese-built vessels in an operator's fleet. Shipping market participants said the proposals could significantly curtail US import and exports and hurt the broader economy. Higher costs for shipping would likely be passed on to US consumers.
+
+Since the public hearings, the USTR has signaled that the fees would likely be less onerous than under the original proposal, and that not all of them would be implemented.",www.argusmedia.com,2025-04-16,8,US' Chinese ship port fee decision Thursday: USTR | Latest Market News,article,0.1007734121,13,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674572-most-us-ferts-imports-to-be-tariffed-potash-exempt,true,Reports on a specific real-world event (tariff announcement) with news-style reporting,"Most US ferts imports to be tariffed, potash exempt | Latest Market News",Nearly every country that sends fertilizer products to the US will be hit with fresh import duties after President Donald Trump yesterday announced reciprocal tariff policies that are likely to increase nutrient prices in the US.,"Nearly every country that sends fertilizer products to the US will be hit with fresh import duties after President Donald Trump yesterday announced reciprocal tariff policies that are likely to increase nutrient prices in the US.
+
+According to the White House administration, a baseline 10pc tariff will be imposed on all goods from all countries imported into the US excluding those compliant with the US-Mexico-Canada Agreement (USMCA). Non-compliant Canadian and Mexican goods will continue to be charged at a 25pc rate, although potash that is deemed to be non-compliant will pay a reduced rate of 10pc.
+
+Imports of goods from other nations will begin paying the baseline 10pc rate on 5 April, while roughly 60 countries were given more specific reciprocal tariff rates based on the rates those countries have placed on US goods.
+
+The US imports a significant amount of fertilizer products from other countries to supplement limited domestic production capabilities.
+
+Non-North American countries such as Saudi Arabia, Egypt, Jordan, Israel, Tunisia, Australia and Trinidad and Tobago are well known names in the fertilizer market as major producers that ship a large amount of product to the US. Under the new sweeping tariff policy Egypt, Saudi Arabia, Trinidad and Tobago and Australia can expect a 10pc duty on all imports sent to the US, while Israel can expect a 17pc duty and Jordan will face a 20pc duty. A 28pc tariff will be applied to imports from Tunisia.
+
+Russia is also a major supplier of fertilizers to the US and a reciprocal tariff does not apply to the country. But there is uncertainty as to whether Russia is exempt from the universal 10pc rate applied to other countries.
+
+### Phosphates
+
+Countervailing duties largely blocking Russian and Moroccan phosphates have enabled Saudi Arabia to grow its share of US DAP/MAP imports to 45pc in 2024, according to GTT data. They also opened the door to non-traditional suppliers including Jordan, Egypt and Tunisia, which together accounted for 21pc of US DAP/MAP imports last year.
+
+Australia has been a regular supplier to the US, averaging 9pc of imports over the past five years — although this fell to 4pc in 2024.
+
+The base 10pc tariff applied to Morocco will add to the countervailing duties in place and act as more of a deterrent. Still, customs data show that 10pc of DAP/MAP imports came from Morocco last year.
+
+Mexico supplied 318,000t of DAP/MAP to the US last year, accounting for 14pc of total imports. But the 25pc tariff imposed a month ago will probably stifle this trade flow.
+
+MAP barge prices in the US are currently equivalent to the mid-$660s/t cfr Nola. Latest MAP sales to Brazil were at $660/t cfr but indications are now reaching $680/t cfr.
+
+After these latest tariffs come into effect on 5 April, US buyers will have to pay more to secure phosphate supply, otherwise cargoes will be drawn to more attractive markets, such as Latin America.
+
+### Potassium-based products, phos rock escape tariffs
+
+The White House also confirmed in an annex that some goods will be exempt from these latest tariffs including certain critical minerals.
+
+Goods that will be spared include a number of potassium-based fertilizer products — MOP, SOP, NOP, NPK and magnesium sulphate.
+
+Trump last month included potash in the administration's list of American critical minerals, and ordered the US government to fast-track permit reviews for critical minerals projects.
+
+The majority of the US' MOP supply is imported, with 98pc/yr coming from other countries, and 85pc of that from Canada, according to TFI data. The US typically imports 11mn-13mn t/yr of MOP, although GTT data show that the US imported close to 14mn t of MOP in 2024.
+
+### USMCA still effective
+
+Tariffs on North American countries Mexico and Canada will continue within the status quo of an executive order issued in early March. All products covered under the USMCA free trade agreement will continue to be imported into the US without tariffs.
+
+USMCA compliant products include wholly created goods in Mexico or Canada, such as sulphur, MOP, ammonia and other nitrogen fertilizers, but goods produced with inputs that come from other countries, such as phosphate fertilizers manufactured in Mexico, are at greater risk of being tariffed, depending on how rules of origin outlined in the USMCA are enforced. Phosphate fertilizers produced in Mexico use imported phosphate rock as well as some imported ammonia, while the same products manufactured in Canada, for example, use domestically produced rock.
+
+The US fertilizer market is currently barrelling towards the final weeks of the spring application season, where nutrients are put into the ground as crop planting continues. Therefore most fertilizer purchasing for the spring has now taken place. But with the new tariffs applying to the majority of nutrient imports into the US, domestic prices and barge trade activity could accelerate above the norm as the market scurries to secure product before prices move to even more unfavourable levels.",www.argusmedia.com,2025-04-03,21,"Most US ferts imports to be tariffed, potash exempt | Latest Market News",article,0.113141738,29,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675918-nucor-keeps-hrc-flat-for-2nd-week,true,Reports on a specific event (Nucor's pricing decision) in a news-like format,Nucor keeps HRC flat for 2nd week | Latest Market News,US steelmaker Nucor has kept its hot-rolled coil (HRC) spot prices flat for the second week in a row.,"US steelmaker Nucor has kept its hot-rolled coil (HRC) spot prices flat for the second week in a row.
+
+The company maintained its weekly consumer spot price (CSP) at $935/short ton (st) outside of California, where it kept prices flat at $995/st.
+
+Lead times were steady at 3-5 weeks.
+
+The *Argus* US HRC Midwest and southern assessments were unchanged from the week prior at $950/st ex-works on 1 April.",www.argusmedia.com,2025-04-07,17,Nucor keeps HRC flat for 2nd week | Latest Market News,article,0.1185524447,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674652-uk-steel-service-centre-malcolm-clarke-to-close,true,Reports on a specific real-world event (company closure) with news-style reporting,UK steel service centre Malcolm Clarke to close | Latest Market News,"Manchester-based steel service centre Malcolm Clarke will close by summer this year, the company said in a letter to customers and suppliers.","Manchester-based steel service centre Malcolm Clarke will close by summer this year, the company said in a letter to customers and suppliers.
+
+The company said any existing and new orders will be fulfilled in full and on time, ahead of its target closure date of June 2025. The closure may be slightly later than this date after its ""orderly winding down"", the company said. Suppliers will be paid before the closure, it added.
+
+Malcolm Clarke in its financial results to June 2024, published on 2 April, announced that it would cease trading, so its accounts had been prepared ""on a basis other than going concern"".
+
+""The business environment in which we operate has become increasingly unstable, with unpredictable shifts in market and regulation making it very challenging for small- to medium-sized participants in the day-to-day spot market,"" the company told *Argus*.
+
+""Despite our best efforts to adapt and evolve, we do not envisage a short- to medium-term future where the situation is likely to improve significantly,"" it added, suggesting changes to the market were structural and permanent.
+
+The business, which was incorporated in September 1970, has two heavy decoiling lines and also sells reversing mill plate.",www.argusmedia.com,2025-04-03,21,UK steel service centre Malcolm Clarke to close | Latest Market News,article,0.122104413,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672681-us-h2-projects-stall-incentives-fall-short-technip,true,Reports on a specific real-world event (US hydrogen project stalls) with news-style reporting,"US H2 projects stall, incentives fall short: Technip | Latest Market News","Many US hydrogen project developers have paused or cancelled plans after finding costs were too high and government incentives were insufficient, even before President Donald Trump's return to the White House added uncertainty, Paris-listed contractor Technip Energies has said.","Many US hydrogen project developers have paused or cancelled plans after finding costs were too high and government incentives were insufficient, even before President Donald Trump's return to the White House added uncertainty, Paris-listed contractor Technip Energies has said.
+
+Developers rushed to hire contractors for project studies in 2022-23 in a wave of optimism after the US announced tax credits for hydrogen production, but many projects were shelved or suspended between the end of 2023 and mid-2024.
+
+This came as companies realised the true cost of many items not limited to CO2 capture, hydrogen storage, and hydrogen liquefaction, Technip Energies' director Randy Kessler said.
+
+Multiple developers hired Technip for feasibility studies and engineering designs so it witnessed the drop-off in project plans first hand, Kessler said.
+
+Renewable hydrogen projects faced the most challenges, but gas-based projects with carbon capture and storage (CCS) ""did not fare too well either"", Kessler said. ""Nearly all"" renewable hydrogen projects were suspended when true capital and operating costs became known, especially compared with conventional 'grey' hydrogen, Kessler said.
+
+""Economics generally prevail in the long run, and at 5-8 times the cost of grey H2 production, most big players and project developers found out the incentives did not cover the gap,"" he said.
+
+Most of Technip Energies' clients pursuing CCS-enabled projects eventually asked for estimates for conventional grey hydrogen plants, with ""pre-investment"" to add CO2 capture units in the future, Kessler said.
+
+Washington made matters worse for developers with ""confusing"" incentives and delays in finalising eligibility rules for the tax credits, which it only settled on in early 2025, just weeks before the change in administration.
+
+""The people who made money were the consultants who told people what it all meant,"" Kessler said.
+
+The late-2024 US election became both an ""issue"" and an ""an excuse"" for developers to explain the lack of progress, Kessler said. Many US firms complained that political uncertainty during the election period hampered their business decisions.
+
+Politically powerful energy companies lobbying Washington for ""appropriate levels of incentives to cover the gap"" or relaxing tax credit rules to lower project costs would be the most likely way to revive the sector, Kessler said.
+
+The US could consider setting mandates, but this is unlikely unless there is ""more global buy-in"", he said. Few regions, aside from the EU, have proposed mandates, and even there they have not been firmly implemented.
+
+But US firms and industrial groups are focusing lobbying efforts on protecting the hydrogen tax credits rather than quibbling over the rules, US sources said. The return of Trump to the White House made the future of the tax credits less certain because of his preference for boosting US fossil fuel output over investing in clean energy.
+
+Another contracting firm, Black & Veatch, recently said it was unsurprised to see many speculative projects fall by the wayside, and that the best route forward is better quality and modestly-sized projects with clear offtakers.",www.argusmedia.com,2025-03-28,27,"US H2 projects stall, incentives fall short: Technip | Latest Market News",article,0.1253035171,23,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676258-new-medical-device-demand-to-disrupt-rhenium-market,true,"Reports on a specific event (new medical device demand) and its potential market impact, with factual reporting",New medical device demand to disrupt rhenium market | Latest Market News,"Superalloys have been the primary source of rhenium demand over the past two decades, but new medical applications have the potential to disrupt the market.","Superalloys have been the primary source of rhenium demand over the past two decades, but new medical applications have the potential to disrupt the market.
+
+Several molybdenum-rhenium (MoRe) alloy medical devices have been approved by the US Food and Administration (FDA) over the past 18 months and demand is growing fast, delegates at the Minor Metals Trade Association (MMTA) annual conference in Lisbon heard today.
+
+China has been hoovering up much of the global supply of rhenium, which is primarily produced by Molymet in Chile, for its burgeoning aerospace manufacturing industry. China surpassed the US as the largest importer of rhenium from Chile in 2023, taking 26t — up from 2t in 2018 — according to UK-based trading firm Lipmann Walton. That was equivalent to Molymet's annual primary production. The US has historically been the largest importer for its aerospace industry, with aerospace superalloys typically accounting for around 75pc of overall rhenium demand.
+
+But the aerospace industry will increasingly need to compete with the medical industry for supply over the coming years, several speakers said.
+
+Mo50 Re alloy, which contains 47.5pc rhenium and 52.5pc molybdenum, has been cleared by the FDA for use in spinal implants, and more recently cardiovascular stents.
+
+MiRus, which is developing spine, limb and structural heart disease treatments using its MoRe alloys, received FDA clearance of the first MoRe-based spine implant in 2019 and has since received further approvals for its devices.
+
+""It takes up to 10 years for medical approvals, but now approved, the demand from this sector alone could be as much as the largest premium producer makes in any given year,"" Lipmann Walton managing director Suzannah Lipmann said.
+
+Rhenium-based alloys have been associated with high-temperature applications, but they continue to find new uses at body temperature that benefit from its mechanical strength, fatigue resistance and biological performance as an alternative to traditional stainless steel, titanium, nickel-titanium and cobalt-chromium alloys used in medical implants. MoRe implants have so far not shown the allergic reactions that can results from nickel, cobalt or chromium implants.
+
+""It's one thing to have the approval for a new design, for a new type of instrument based upon traditional materials, but it's a totally different thing to have the approval for a new material,"" Molymet's research director Edgardo Cisternas. ""This is a major milestone that opens the door for the use of this material. It's already being used in spinal and coronary surgeries, and probably will set new standards for bio-operability.""
+
+Rhenium alloys show promise for the design of a new generation of smaller, stronger and more fatigue-resistant foot and ankle implants, which result in faster recovery and better outcomes for patients, Titan International's chief technical officer Alex Iasnikov said.
+
+Traditional devices have a tendency to break over time, at a rate of up to 10pc, requiring replacement, Iasnikov said. But rhenium-containing implants are more robust and have shown zero breakage rates in initial testing. MoRe stents can absorb more radiation than traditional alloys, making them easier to implant more precisely and safely.
+
+""With our ageing population around the world, this is going to result in big demand,"" Iasnikov said. ""We believe that demand for this can grow very substantially, and I wouldn't be surprised if in 10 years it might disrupt markets.""
+
+Growing demand for rhenium, driven by megatrends such as medicine, electronics and green hydrogen refining, in addition to Chinese aerospace manufacturing, could lift prices to levels that would spur increased recycling, speakers said. This is particularly the case as annual output from the world's four major primary producers is set to remain relatively stable, given reductions in copper and molybdenum concentrate content in legacy ore bodies and a lack of new mining capacity in development.",www.argusmedia.com,2025-04-08,16,New medical device demand to disrupt rhenium market | Latest Market News,article,0.1329587619,22,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679096-goldman-sachs-lowers-al-price-forecast,true,Reports on a specific event (Goldman Sachs lowering aluminum price forecast) in a news-style format.,Goldman Sachs lowers Al price forecast | Latest Market News,US bank Goldman Sachs has lowered its aluminium price forecast for this year and 2026 on the basis of a weaker global growth outlook caused by US trade tariff policy.,"US bank Goldman Sachs has lowered its aluminium price forecast for this year and 2026 on the basis of a weaker global growth outlook caused by US trade tariff policy.
+
+The US' 25pc tariff on aluminium imports and additional tariffs on imports from Canada, Mexico and China have slowed global growth. Further tariffs announced on 2 April on almost all countries, delayed now for 90 days, and forthcoming announced tariffs on electronic and pharmaceutical goods are likely to further sap global economic activity.
+
+Goldman Sachs expects London Metal Exchange (LME) aluminium prices to average $2,000/t in the third quarter before climbing to $2,300/t by the end of this year, down from its previous forecast of $2,650/t at the end of 2025. Prices are then expected to rebound in 2026 but by less than previously forecast, reaching $2,720/t in December next year from previous forecasts of $3,100/t.
+
+""At $2,000/t — equivalent to the 75th percentile of our aluminium smelter cost curve — we believe that the highest-cost producers will temporarily come under margin pressure, but we do not need closures and expect a demand-driven price recovery thereafter,"" Goldman Sachs said.
+
+Price expectations have fallen owing to the bank downgrading its aluminium demand growth forecast to 1.1-2.3pc over 2025-26 from 2.4-2.6pc previously, which would lead to an expected global aluminium market surplus of 580,000t in 2025, up from the bank's previous forecast of a 76,000t deficit.
+
+The bank added that risks to this forecast are weighted to the downside, as demand could fall further should the trade war escalate. Prices below $2,000/t would probably lead to substantial output curtailments to rebalance the market, it added, although prices could remain lower for longer than expected.",www.argusmedia.com,2025-04-16,8,Goldman Sachs lowers Al price forecast | Latest Market News,article,0.1243864298,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676674-delta-pulls-full-year-forecast-on-tariff-uncertainty,true,Reports on a specific event (Delta pulling forecast) in a news-style format,Delta pulls full-year forecast on tariff uncertainty | Latest Market News,"Delta Air Lines pulled its full-year 2025 financial guidance today, citing US tariff-related uncertainty. ","Delta Air Lines pulled its full-year 2025 financial guidance today, citing US tariff-related uncertainty.
+
+""Given the lack of economic clarity, it is premature at this time to provide an updated full-year outlook,"" the airline said Wednesday in an earnings call.
+
+Delta said it hoped the growing tariff war woudl be resolved through trade negotiations, but that it also told its main aircraft manufacturer, Airbus, that it would not purchase any aircraft that includes a tariff fee.
+
+In the meantime, Delta is protecting margins and cash flow by focusing on what it can control, including reducing planned capacity growth in the second half of the year to flat compared to last year, while also managing costs and capital expenses, chief executive Ed Bastion said.
+
+The company reported a profit of $298mn in the first quarter of 2025, up slightly from $288mn in the first quarter of 2024.
+
+The company's fuel expenses were down by 7pc in the first quarter of 2025 compared to the prior year period. The average price Delta paid for jet fuel was $2.45/USG, down by 11pc to the prior year period.",www.argusmedia.com,2025-04-09,15,Delta pulls full-year forecast on tariff uncertainty | Latest Market News,article,0.1236003258,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677730-q-a-imo-ghg-scheme-in-eu-ets-could-be-challenging,true,Reports on a specific real-world event (IMO meeting) with news-style reporting,Q&A: IMO GHG scheme in EU ETS could be 'challenging' | Latest Market News,"<i>Delegates have approved the global greenhouse gas (GHG) pricing mechanism proposal at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting. Argus Media spoke to ministerial adviser and Finland's head representative at the IMO delegation talks, Anita Irmeli, on the sidelines of the London MEPC meeting.</i>","*Delegates have approved the global greenhouse gas (GHG) pricing mechanism proposal at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting. Argus Media spoke to ministerial adviser and Finland's head representative at the IMO delegation talks, Anita Irmeli, on the sidelines of the London MEPC meeting.*
+
+**What is your initial reaction to the text?**
+
+We are happy and satisfied about the content of the agreed text, so far. But we need to be careful.
+
+This week, all member states were able to vote. But in October, when adaption will take place, only those states which are parties to Marpol Annex VI will be able to vote if indeed a vote is called for, and that changes the situation a little bit.
+
+Here when we were voting, a minority was enough — 40 votes. But if or when we vote in October, then we need two thirds of those party to Marpol Annex VI to be in favour of the text.
+
+**Will enthusiasm for the decision today remain by October?**
+
+I'm pretty sure it will. But you never know what will happen between now and and the next six months.
+
+**What is the effect of the decision on FuelEU Maritime and the EU ETS?**
+
+Both FuelEU Maritime and the EU ETS have a review clause. This review clause states that if we are ambitious enough at the IMO, then the EU can review or amend the regulation.
+
+So of course, it is very important that we first consider if the approved Marpol amendments are ambitious enough to meet EU standards. Only after that evaluation, which won't be until well after October, can we consider these possible changes.
+
+**Do you think the EU will be able to adopt these the text as it stands today? **
+
+My personal view is that we can perhaps incorporate this text under FuelEU Maritime, but it may be more challenging for the EU ETS, where shipping is now included.
+
+**What was the impact of US President Donald Trump's letter on the proceedings?**
+
+EU states were not impacted, but it's difficult to say what the impact was on other states.",www.argusmedia.com,2025-04-11,13,Q&A: IMO GHG scheme in EU ETS could be 'challenging' | Latest Market News,article,0.106818607,23,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673901-mexico-gdp-outlook-falls-again-in-march-survey,true,"Reports on a specific economic forecast and central bank decisions, which is a factual news event.",Mexico GDP outlook falls again in March survey | Latest Market News,"Private-sector analysts lowered Mexico's 2025 GDP growth forecast to 0.5pc in the central bank's March survey, down by more than a third from the prior forecast, driven by increased concerns over US trade policy and weakening domestic investment.","Private-sector analysts lowered Mexico's 2025 GDP growth forecast to 0.5pc in the central bank's March survey, down by more than a third from the prior forecast, driven by increased concerns over US trade policy and weakening domestic investment.
+
+The latest outlook is down from 0.8pc estimated in February and marks the largest of four consecutive reductions in the median forecast for 2025 GDP growth in the central bank's monthly surveys since December.
+
+Mexico's economy decelerated in the fourth quarter of 2024 to an annualized rate of 0.5pc from 1.7pc the previous quarter, the slowest expansion since the first quarter of 2021, according to statistics agency data.
+
+Uncertainty over US trade policy has weighed on investment and contributed to the slowdown. Concerns have intensified in recent weeks with US president Donald Trump set to announce sweeping new tariffs on 2 April. Mexico is preparing its response, possibly including reciprocal tariffs, on 3 April.
+
+A key concern in Mexico is an expiring carveout to the tariffs for treaties aligned with US-Mexico-Canada (USMCA) free trade agreement rules of origin. Mexico's economy minister said last week ongoing negotiations aim to secure a ""preferential tariff,"" including a continuance of that exclusion and lower tariffs for goods progressing toward USMCA compliance.
+
+The median 2026 GDP growth estimate fell to 1.6pc from 1.7pc in February. Analysts again cited security, governance and trade policy as top constraints to growth.
+
+Year-end 2025 inflation expectations edged lower to 3.70pc in March from 3.71pc in February. The central bank's board of governors cut Mexico's target interest rate by 50 basis points to 9pc from 9.5pc on 27 March, citing expectations that inflation will continue to slow toward the central bank's 3pc long-term goal and reach 3.3pc by year-end. The board said it would consider additional cuts of that size at future meetings.
+
+Mexico's consumer price index accelerated to an annual 3.77pc in February, as slower growth in agricultural prices was offset by faster inflation in services.
+
+The target interest rate is projected to fall to 8pc by year-end, compared with 8.25pc in February's survey.
+
+The median exchange rate forecast for end-2025 reflected expectations of the peso ending the year slightly stronger at Ps20.80 to the US dollar from Ps20.85/$1 estimated in the prior forecast. The end-2026 estimate firmed slightly to Ps21.30/$1 from Ps21.36/$1.",www.argusmedia.com,2025-04-01,23,Mexico GDP outlook falls again in March survey | Latest Market News,article,0.1133220911,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674461-oil-futures-stock-markets-fall-on-trump-tariffs,true,Reports on a specific real-world event (Trump's tariffs) with news-style reporting,"Oil futures, stock markets fall on Trump tariffs | Latest Market News",US president Donald Trump's announcement of sweeping new tariffs on all US imports has sparked an immediate sell-off in oil futures and stock markets.,"US president Donald Trump's announcement of sweeping new tariffs on all US imports has sparked an immediate sell-off in oil futures and stock markets.
+
+Crude oil futures fell by almost 3.5pc in Asian trading and some stock markets in the region fell by a similar amount, after Trump unveiled the new import tariffs on 2 April.
+
+All foreign imports into the US will be subject to a minimum 10pc tax, with levels as high as 34pc for China and 20pc for the EU, Trump said. But energy and some mineral products have been excluded from the new tariffs.
+
+Tariffs on Japan and South Korea, both major trading partners and long-standing US allies in Asia, have been set at 24pc and 25pc respectively. Indonesia, Vietnam, Taiwan and Thailand also face tariffs of more than 30pc.
+
+Tariffs on imports from China will be subject to a 54pc rate, after taking into account the 20pc tariffs imposed by Trump over the last two months. Some imports from China that are subject to pre-existing tariffs will face an even higher effective rate.
+
+The blanket 10pc tariffs will take effect on 5 April. Any additional country-specific rates will come into force on 9 April.
+
+Oil futures fell despite the exemption for energy products. The June Brent contract on the Ice exchange fell by as much as 3.2pc to a low of $72.52/bl in Asian trading, while May Nymex WTI dropped by 3.4pc to $69.27/bl.
+
+The prospect that the US tariffs could disrupt global trade and hit export-focused economies in Asia sent stock markets in Tokyo, Hong Kong and South Korea down by 2-3pc or more. US stock futures also fell sharply.",www.argusmedia.com,2025-04-03,21,"Oil futures, stock markets fall on Trump tariffs | Latest Market News",article,0.1161901605,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678980-japan-s-honda-to-produce-more-cars-in-us-less-locally,true,Reports on a specific corporate action (Honda's production shift) in a news-style format.,"Japan’s Honda to produce more cars in US, less locally | Latest Market News","Japanese car producer Honda will produce a car model at its US facility instead of its domestic facility from as early as June, the company told <i>Argus</i> today, possibly to avoid the US' tariffs on foreign car deliveries.","Japanese car producer Honda will produce a car model at its US facility instead of its domestic facility from as early as June, the company told *Argus* today, possibly to avoid the US' tariffs on foreign car deliveries.
+
+Honda will stop manufacturing the Civic Hybrid 5-door model at the country's eastern Yorii plant during June-July and switch the production to its US plant in the state of Indianna, the representative of the firm told *Argus*. Honda produced 3,000 units of the model during February and March, he added.
+
+This comes as part of the company's mid-to long term ""optimisation strategy"", according to the firm, reiterating that theproduction switch is not a countermeasure against the US' across-the-board 25pc tariff on automobile imports that took effect on 3 April.
+
+But this may not be entirely convincing since Honda just started producing the model in February, leaving room for speculation that the transfer is part of a wider strategy to reduce delivery costs to the US market.
+
+Honda did not disclose whether the Indiana plant will procure auto parts from its suppliers in Canada or Mexico**.**
+
+Japanese auto industry is still bracing for further developments in the US tariff policy on automobile and auto parts, although US president Donald Trump on 14 April suggested possibly pausing the tariff.
+
+Tokyo and Washington will hold a ministerial talk this week to negotiate trade issues, including the levy on auto delivery, along with the 24pc ""reciprocal"" tariffs the Trump administration separately imposed on Japanese imports.
+
+Japanese government is hoping to negotiate for a better tariff deal during the 90-day pause on the reciprocal tariff imposition by the US government, and the automobile industry is seen as a key sector to settle the deal.
+
+The US president has long expressed his dissatisfaction against the auto trade imbalance between two countries. Japan exported around 1.3mn units of passenger vehicles to the US in 2024, while Japan purchased around 23,000 units of US passenger vehicles in 2023.",www.argusmedia.com,2025-04-16,8,"Japan’s Honda to produce more cars in US, less locally | Latest Market News",article,0.124113551,18,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679701-bp-defends-pivot-in-face-of-investor-discontent,true,Reports on a specific real-world event (BP's AGM) with news-style reporting,BP defends pivot in face of investor discontent | Latest Market News,"BP's chairman Helge Lund took the brunt of a mini-revolt against the strategy pivot that <a href=""https://direct.argusmedia.com/newsandanalysis/article/2661851"">the company announced in late February</a>, as he saw support for his re-election slide at the firm's annual general meeting (AGM) in London today.","BP's chairman Helge Lund took the brunt of a mini-revolt against the strategy pivot that the company announced in late February, as he saw support for his re-election slide at the firm's annual general meeting (AGM) in London today.
+
+Lund — who already plans to step down from his role as BP's chair — saw the proportion of votes cast in favour of his re-election drop to 75.7pc, well down on the 95.89pc support he secured at last year's AGM.
+
+Prior to this year's meeting, climate activist shareholder group Follow This had said that a vote against Lund was still required to signal concern about BP's governance in the absence of a ""say-on-climate"" vote following the company's recent strategy revamp which included dropping a 2030 limit on its oil and gas production and investing less on low-carbon assets.
+
+Institutional investor Legal and General said last week that it would be voting against the re-election of Lund and that it is ""deeply concerned"" about the company's strategy change.
+
+Commenting on today's vote, Follow This said BP's shareholders had ""delivered an unprecedented high level of dissent"" that signals deep investor concern about climate and governance. The vote ""sends a clear signal"" that Lund's successor ""needs to be climate and transition competent"" and show ""resistance to short-term activists"", the group added.
+
+US activist investor Elliott Investment Management, which has a track record of forcing change at resources companies, has reportedly built a stake of around 5pc in BP.
+
+Lund told shareholders at the meeting that BP had carried out ""extensive engagement"" concerning its strategy change, including sounding out 75pc of its institutional shareholder base, and that a majority did not want a ""say-on-climate"" vote. He also insisted that the recent strategy shift had been very carefully considered by BP's board and leadership team. These considerations involved a review of a broad range of scenarios including the UN Intergovernmental Panel on Climate Change's and BP's own ambition to be a net-zero company by 2050.
+
+Earlier in the meeting, BP chief executive Murray Auchincloss conceded that the company had been ""optimistic for a fast [energy] transition but that optimism was misplaced"", noting that despite many areas of strength within BP it went ""too far too fast"" so that ""a fundamental reset was needed"".
+
+Asked by an investor about how BP plans to mitigate the effects of the tariffs on imports to the US imposed by President Donald Trump this month, Auchincloss said the company was ""tracking the situation carefully"". The steel and aluminium tariffs that have been introduced by Washington should not affect BP's onshore business in the US but there are some impacts on the speciality steels the firm brings into the US for its offshore facilities in the US Gulf of Mexico, he said.
+
+Auchincloss received 97.3pc of shareholder votes in favour of his re-election, while finance chief Kate Thomson received 98.7pc support for her re-election. All other directors, apart from Lund, received votes greater than 92.9pc in favour of their re-election.",www.argusmedia.com,2025-04-17,7,BP defends pivot in face of investor discontent | Latest Market News,article,0.1177109232,19,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679477-india-s-ongc-wins-15-blocks-in-upstream-oil-gas-bid,true,Reports on a specific real-world event (ONGC winning blocks) with news-style reporting,"India's ONGC wins 15 blocks in upstream oil, gas bid | Latest Market News",Indian state-controlled upstream firm ONGC has won 15 of the 28 blocks offered for bidding in the ninth round under the Hydrocarbon Exploration and Licensing Policy's (HELP's) Open Acreage Licensing Policy (OALP).,"Indian state-controlled upstream firm ONGC has won 15 of the 28 blocks offered for bidding in the ninth round under the Hydrocarbon Exploration and Licensing Policy's (HELP's) Open Acreage Licensing Policy (OALP).
+
+Three of these were with ONGC's joint venture with state-run Oil India, while another was in a consortium with BP and private-sector refiner Reliance Industries (RIL).
+
+This is the first time BP, RIL and ONGC have partnered and won a shallow-water block in the Saurashtra basin. ONGC has a 40pc stake in the consortium, with RIL and BP having 30pc each, a trading source said. RIL-BP had jointly won an ultra-deepwater block in the Krishna Godavari basin in the eighth round.
+
+Private-sector Vedanta, which had bid for all 28 oil and gas blocks, won seven blocks.
+
+Oil India won six blocks on its own and three in collaboration with ONGC.
+
+Private-sector firm Sun Petrochemicals, which had bid for seven blocks in this ninth round, did not secure any blocks.
+
+Interest from the private sector was relatively higher in this bidding round, but it remains mostly dominated by state-controlled firms. Foreign participation in the Indian exploration sector remains low.
+
+The ninth round saw 28 blocks auctioned(https://direct.argusmedia.com/newsandanalysis/article/2524414) across an area of 136,596.45 km². India has awarded 144 exploration and production blocks comprising a total area of 242,055 km² in eight previous rounds.
+
+India in March passed the Oilfields (Regulation and Development) Amendment Bill 2024, which aims to simplify regulations, attract investment, and enhance exploration and production capabilities. It also allows granting oil leases on stable terms, along with sharing of production facilities and infrastructure.
+
+It also scrapped the windfall tax on domestic crude oil production in December 2024.
+
+The ministry said it is working on new frameworks to address challenges related to the upstream sector.
+
+India imports around 89pc of its crude requirements, despite efforts to reduce its dependency on imports. Crude imports in January-February rose by over 1pc on the year to 5.01mn b/d, oil ministry data show. During the same period, its total crude production fell by over 1pc from a year earlier to 539,000 b/d.
+
+| India OALP blocks ninth bidding round | ||||
+| Basin | Type | Block | Area (km²) | Awardee |
+| Cauvery Basin | Ultra-deepwater | CY-UDWHP-2022/1 | 9,514.63 | ONGC |
+| Cauvery Basin | Ultra-deepwater | CY-UDWHP-2022/2 | 9,844.72 | ONGC |
+| Cauvery Basin | Ultra-deepwater | CY-UDWHP-2022/3 | 7,795.45 | ONGC |
+| Cauvery Basin | Ultra-deepwater | CY-UDWHP-2023/1 | 5,330.49 | ONGC |
+| Saurashtra Basin | Shallow water | GS-OSHP-2022/1 | 5,585.61 | ONGC |
+| Saurashtra Basin | Shallow water | GS-OSHP-2022/2 | 5,453.96 | ONGC - BPXA – RIL |
+| Saurashtra Basin | Onland | GS-ONHP-2023/1 | 2,939.56 | Vedanta |
+| Saurashtra Basin | Shallow water | GS-OSHP-2023/1 | ,5408.79 | ONGC |
+| Saurashtra Basin | Ultra-deepwater | GS-UDWHP-2023/1 | 7,699.00 | ONGC |
+| Saurashtra Basin | Ultra-deepwater | GS-UDWHP-2023/2 | 8,446.28 | ONGC |
+| Saurashtra Basin | Onland | GS-ONHP-2023/2 | 2,977.28 | Vedanta |
+| Saurashtra Basin | Onland | GS-ONHP-2023/3 | 2,793.08 | Vedanta |
+| Cambay Basin | Onland | CB-ONHP-2022/2 | 7,13.92 | ONGC- OIL |
+| Cambay Basin | Shallow water | CB-OSHP-2023/1 | 1,873.66 | Vedanta |
+| Cambay Basin | Onland | CB-ONHP-2023/1 | 446 | OIL |
+| Cambay Basin | Onland | CB-ONHP-2023/2 | 636 | Vedanta |
+| Cambay Basin | Onland | CB-ONHP-2023/3 | 416 | ONGC |
+| Cambay Basin | Shallow water | CB-OSHP-2023/2 | 477 | Vedanta |
+| Mahanadi Basin | Ultra-deepwater | MN-UDWHP-2023/1 | 9,466.85 | ONGC - OIL |
+| Mahanadi Basin | Ultra-deepwater | MN-UDWHP-2023/2 | 9,425.84 | OIL |
+| Mahanadi Basin | Ultra-deepwater | MN-UDWHP-2023/3 | 9,831.48 | OIL |
+| Krishna-Godavari Basin | Ultra-deepwater | KG-UDWHP-2023/1 | 9,495.16 | OIL |
+| Krishna-Godavari Basin | Ultra-deepwater | KG-UDWHP-2023/2 | 9,223.22 | OIL |
+| Mumbai Offshore | Shallow water | MB-OSHP-2023/1 | 2,935.19 | ONGC |
+| Mumbai Offshore | Shallow water | MB-OSHP-2023/2 | 1,749.74 | Vedanta |
+| Assam Shelf Basin | Onland | AS-ONHP-2022/2 | 784 | ONGC - OIL |
+| Assam Shelf Basin | Onland | AS-ONHP-2022/3 | 2,168.09 | OIL |
+| Kutch Basin | Shallow water | GK-OSHP_x0002_2023/1 | 3,164.61 | ONGC |
+| Source: Oil ministry |",www.argusmedia.com,2025-04-17,7,"India's ONGC wins 15 blocks in upstream oil, gas bid | Latest Market News",article,0.1134274961,22,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680385-south-korea-s-lges-exits-indonesia-s-8.4bn-ev-project,true,Reports on a specific corporate action (LGES exiting a project) in a news-style format,South Korea's LGES exits Indonesia's $8.4bn EV project | Latest Market News,"Top South Korean battery firm LG Energy Solution (LGES) has pulled out of Indonesia's Grand Package project, which is supposed to be an integrated electric vehicle (EV) battery project worth 142 trillion Indonesia rupiah ($8.4bn).","Top South Korean battery firm LG Energy Solution (LGES) has pulled out of Indonesia's Grand Package project, which is supposed to be an integrated electric vehicle (EV) battery project worth 142 trillion Indonesia rupiah ($8.4bn).
+
+""Taking into account various factors, including market conditions and investment environment, we have agreed to formally withdraw from the Indonesia [Grand Package] GP project,"" LGES told *Argus* on 22 April.
+
+The mega project was in the making since 2019. It involves an LG consortium that consists of multiple South Korean firms including LGES, LG Chem, LX International and Posco Future M, major Chinese cobalt refiner and nickel-cobalt-manganese precursor producer Huayou, Indonesian state-controlled mining firm Aneka Tambang (Antam) as well as consortium Indonesia Battery.
+
+Original plans included building a $1.1bn battery cell plant and were supposed to be followed by a smelter, precursor and cathode plant as well as ""mining cooperation"" with Antam.
+
+""However, we will continue to explore various avenues of collaboration with the Indonesian government, centering on the Indonesia battery joint venture, HLI Green Power,"" the firm added.
+
+The HLI Green Power is LGES' 10 GWh/yr Indonesian battery production joint venture with South Korean conglomerate Hyundai Motor, which started mass production last April. LGES earlier this year also invested in Chinese battery cathode maker Lopal Tech's lithium iron phosphate plant in Indonesia.
+
+LGES last year said it plans to reduce its dependence on the EV battery business and has signed multiple energy storage system battery supply deals so far this year, including with Taiwanese electronics manufacturing firm Delta Electronics and Polish state-controlled utility PGE.",www.argusmedia.com,2025-04-22,2,South Korea's LGES exits Indonesia's $8.4bn EV project | Latest Market News,article,0.1246677864,16,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678650-vg-begins-contracted-lng-deliveries-at-calcasieu-pass,true,Reports on a specific real-world event (LNG deliveries) with news-style reporting,VG begins contracted LNG deliveries at Calcasieu Pass | Latest Market News,"US LNG exporter Venture Global began deliveries of long-term contractual cargoes at its 12.4mn t/yr Calcasieu Pass terminal in Louisiana today after the facility started commercial operations, more than three years after producing its first LNG.","US LNG exporter Venture Global began deliveries of long-term contractual cargoes at its 12.4mn t/yr Calcasieu Pass terminal in Louisiana today after the facility started commercial operations, more than three years after producing its first LNG.
+
+""We are excited to reach this milestone and are grateful for our regulators and supply chain partners who have worked with our team to reach commercial operations as efficiently and safely as possible,"" said Venture Global chief executive Mike Sabel.
+
+But the long-delayed and highly contested start comes amid ongoing arbitration proceedings against Venture Global, which some customers including Shell, BP, Italian utility Edison and Spanish company Repsol argue was unjustified in deferring the contracted supplies *(see offtakers table)*. The LNG exporter originally sought to begin commercial operations in 2022 but cited impacts from Covid-19, two hurricanes and ""major unforeseen manufacturing issues"" related to one of the plant's heat recovery steam generators, equipment that helps power the facility.
+
+Because several of the plant's facilities, including the power island, were not officially placed in service with federal authorization, Venture Global maintained that the plant was not commercially operating — despite producing 444 cargoes totaling 28.2mn t of LNG (about 1.28 trillion cubic feet of natural gas) since its first in March 2022, according to Vortexa data.
+
+The start-up Tuesday comes on the final day before Venture Global could have lost control of the project. The company said in a December filing with the US Securities and Exchange Commission (SEC) that the agreement under which it had financed debt requires commercial operations to be completed by 1 June 2025. Should commercial operations have not begun 45 days prior to this date — which is Tuesday — then the agreement defaults, allowing ""certain investors"" to exercise control over the project.
+
+Before Tuesday, the company instead sold cargoes on the spot market for prices much higher than the terms of its offtake agreements.
+
+Calcasieu Pass produced its first LNG in January 2022 and exported its first cargo on 1 March 2022 — less than a week after Russia, then a key supplier of gas to Europe, invaded Ukraine. The facility produced its first LNG just 29 months after reaching a final investment decision (FID) on the project, compared with the industry average of four to five years.
+
+The timing of the project's start dovetailed with the war-driven volatility in the European gas market, helping Venture Global realize much larger profits than it would have under contracted volumes. The firm's liquefaction fees in 2023 and 2024 averaged $12.23/mn Btu and $7.28/mn Btu, respectively, compared with the average $1.97/mn Btu in its long-term deals, according to a company presentation in March.
+
+The lengthy commissioning process generated $19.6bn in revenue by the end of September 2024, Venture Global said in the December SEC filing. Shell estimated that Venture Global sold cargoes in 2023 at an average of $48.8mn per shipment, ""raking in billions of dollars while shirking its contractual obligations"", according to a filing with US energy regulator FERC in March 2024.
+
+Venture Global said in March that the customer arbitration cases are not likely to be resolved until after 2025.
+
+LNG facilities usually produce commissioning cargoes for a few months before beginning long-term contracts. But Venture Global has said its unique plant design, which uses a higher number of smaller, modular liquefaction trains compared with traditional trains, requires a longer start-up process. Calcasieu Pass LNG consists of 18 trains paired in nine blocks, and a similarly long commissioning period is expected at the first two phases of Venture Global's 27.2mn t/yr Plaquemines facility consisting of 36 trains.
+
+The company also has plans for an 18.1mn t/yr expansion at Plaquemines. An FID is expected in mid-2027, with first LNG production 18-24 months later.
+
+Venture Global estimated that its third LNG facility, the 28mn t/yr CP2 facility adjacent to Calcasieu Pass, could export up to 550 commissioning cargoes. The company expects to make an investment decision on the first phase of CP2 this year.
+
+| Calcasieu Pass offtake deals | ||
+| Offtaker | Volume, mn t/yr | Contract length, yrs |
+| Shell | 2.0 | 20 |
+| Galp | 1.0 | 20 |
+| Sinopec | 1.0 | 3 |
+| CNOOC | 0.5 | 5 |
+| Edison | 1.0 | 20 |
+| Repsol | 1.0 | 20 |
+| PGNiG | 1.5 | 20 |
+| BP | 2.0 | 20 |
+| — US DOE |",www.argusmedia.com,2025-04-15,9,VG begins contracted LNG deliveries at Calcasieu Pass | Latest Market News,article,0.1196454948,23,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675271-trump-talks-up-tariff-deals-as-markets-slide,true,Reports on a specific real-world event (Trump's statements on tariffs) with news-style reporting,Trump talks up tariff deals as markets slide | Latest Market News,US president Donald Trump held out prospects of a negotiated reduction in high tariffs targeting key US trading partners while insisting that import taxes are here to say.,"US president Donald Trump held out prospects of a negotiated reduction in high tariffs targeting key US trading partners while insisting that import taxes are here to say.
+
+Trump via his social media platform said today he spoke with Vietnam Communist Party leader To Lam, who promised to cut their tariffs to zero on US products. Under the plan Trump unveiled on 2 April, US imports from Vietnam will be subject to a 46pc tariff.
+
+Trump late Thursday told reporters that a deal on tariffs is possible ""if somebody said that we're going to give you something that's so phenomenal."" He mentioned a possible deal with China over the sale of social platform TikTok, which is owned by Chinese company ByteDance. ""We have a situation with Tiktok where China will probably say, we'll approve a deal, but will you do something on the tariff?"", Trump said.
+
+The Trump administration is forcing ByteDance to sell TikTok to a US company, but Beijing must approve the sale.
+
+""The tariffs give us great power to negotiate,"" Trump said.
+
+But China's commerce ministry today unveiled a 34pc tariff on all imports from the US from 10 April, and vowed that no exemptions will be granted, unlike in its previous round of tit-for-tat tariffs on US commodities.
+
+Trump on 2 April announced a 10pc baseline tax on all foreign imports starting on 5 April, while many major US trading partners would be subject to an even higher tax beginning on 9 April. Imports from the EU would be subject to a 20pc tariff beginning on 9 April and imports from China subject to a 34pc tariff in addition to the previously imposed 20pc tariffs.
+
+""CHINA PLAYED IT WRONG, THEY PANICKED - THE ONE THING THEY CANNOT AFFORD TO DO!"", Trump said on social media after the announcement from Beijing.
+
+Trump's executive order exempted energy commodities and many critical minerals from new tariffs, as well as trade already covered under the US Mexico Canada free trade agreement (USMCA).
+
+But oil and stock markets continued to slide today as economists and investors concluded that the US tariffs and potential foreign counter-measures would lead to a protracted trade war and reduce economic growth globally.
+
+The latest tariffs are likely to cut global growth rates by 0.5 percentage points and reduce US GDP growth by 1pc in 2025-26, analysts with investment bank Standard Chartered said in a note to clients today.
+
+Federal Reserve chairman Jay Powell, speaking at a conference in Arlington, Virginia, today, warned that the latest bout of tariffs will lead to ""higher inflation and slower growth."" IMF executive director Kristalina Georgieva issued a similar warning on Thursday evening.
+
+Trump retorted via his social media platform that ""This would be a PERFECT time for Fed Chairman Jerome Powell to cut Interest Rates.""
+
+### What's next?
+
+Despite touting possible deals to avoid high tariffs, Trump also said today that investors planning to move manufacturing to the US should expect no changes in his tariff policies.
+
+Trump's cabinet also struggled to articulate what comes next, with commerce secretary Howard Lutnick saying that Trump would not lift the tariffs announced this week, while treasury secretary Scott Bessent said deals over tariff levels were possible.
+
+Secretary of state Marco Rubio, speaking to reporters on a trip to Brussels, Belgium, said that ""it's not fair to say that the economies are crashing — markets are crashing because markets are based on the stock value of companies who today are embedded in modes of production that are bad for the US.
+
+""The markets will adjust business around the world, including in trade,"" Rubio said. ""They just need to know what the rules are.""",www.argusmedia.com,2025-04-04,20,Trump talks up tariff deals as markets slide | Latest Market News,article,0.1183029107,26,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678533-indonesian-coal-producer-bukit-asam-to-raise-2025-capex,true,Reports on a specific event (Bukit Asam's capex increase) in a news-style format.,Indonesian coal producer Bukit Asam to raise 2025 capex | Latest Market News,"Indonesian state-owned coal producer Bukit Asam has increased its 2025 capital expenditure (capex) plan from a year earlier, as it focuses on completing key projects to support its expansion plans.","Indonesian state-owned coal producer Bukit Asam has increased its 2025 capital expenditure (capex) plan from a year earlier, as it focuses on completing key projects to support its expansion plans.
+
+The company said it has earmarked 7.2 trillion Indonesian rupiah ($428mn) as the capital expenditure (capex) plan for this year, a more than three-fold increase from last year's Rp2.35 trillion.
+
+Bukit Asam will fund around 80pc of the capex via loans while the remainder will be from the company's own coffers. The company said that it is able to be more aggressive with loans since it has a healthy debt-to-equity ratio of 0.6.
+
+The bulk of the capex will be used for the completion of the Tanjung Enim-Kramasan coal railway system, a key infrastructure project to allow the company to increase its coal production. The commercial operation of the railway project will boost the company's transportation capacity by another 20mn t/yr of coal.
+
+Construction of the railway project started in 2023 with a target to operationalise the line in 2025, but the project ran into delays. Bukit Asam is now targeting to open the line by the third quarter of 2026. This will be in line with the company's long-term plan of boosting output to 100mn t/yr by 2030.
+
+Bukit Asam is also increasing investments in its downstream project, in line with the government's push to develop the downstream coal industry. It has already partnered with Indonesia's National Research and Innovation Agency to develop artificial graphite sheets using Bukit Asam's coal. The pilot project has seen moderate success, but improvements are still needed to reach economic feasibility. Additional funds would help to improve conductivity and density to reach international standards, with the goal of commercial operations by 2028.
+
+The project is important for Bukit Asam, as it sees an increase in usage for artificial graphite sheets, ahead with the rising popularity of electric vehicles that would make Li-ion battery parts manufacturing an attractive coal downstream avenue.",www.argusmedia.com,2025-04-15,9,Indonesian coal producer Bukit Asam to raise 2025 capex | Latest Market News,article,0.136289351,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673933-canada-oil-producers-get-6pc-1q-lift-on-weaker-currency,true,Reports on a specific event (currency impact on oil producers) with factual data and analysis.,Canada oil producers get 6pc 1Q lift on weaker currency | Latest Market News,A depreciating Canadian dollar is giving oil sands producers an extra lift and complementing relatively strong domestic crude prices to help weather tariff concerns.,"A depreciating Canadian dollar is giving oil sands producers an extra lift and complementing relatively strong domestic crude prices to help weather tariff concerns.
+
+The Canadian dollar, on average, was worth C$1.44 to one US dollar in January-March 2025, weakening from C$1.35 to the greenback in the same quarter 2024, according to the Bank of Canada. That represents a more than 6pc advantage to Canadian producers selling crude in US dollars who then turn those earnings around to pay workers and suppliers in local currency.
+
+The outright price for heavy sour Western Canadian Select (WCS) at Hardisty, Alberta, settled at $58.67/bl in the first quarter this year, according to *Argus* data. This is only $1/bl higher than the same period last year, but with the now weaker Canadian dollar, that converts to over C$84/bl for producers who would have seen that under C$78/bl in the first quarter 2024.
+
+The Canadian dollar, on average, was worth C$1.37 to the US dollar in 2024, weakening from C$1.35 to the greenback in 2023 and the weakest annual average since 2003.
+
+The Bank of Canada largely attributes the sliding Canadian dollar to a rising foreign exchange rate risk premium, which relates to holding currencies other than the US dollar. This premium rises with uncertainty that has been amplified by US president Donald Trump's tariff actions in recent months, and that has also weighed on currencies from other economies, hitting developing countries' currencies harder than those of advanced economies.
+
+Also keeping the US dollar elevated is the US Federal Reserve's recent caution about resuming its cycle of cutting interest rates, thus attracting relatively more investors to US Treasury bills and boosting demand for US dollars. Canada meanwhile has brought its target rate lower to try to get ahead of an anticipated economic slowdown.
+
+The Fed's Federal Open Market Committee (FOMC) on 19 March held the federal funds rate unchanged at 4.25-4.50pc for a second consecutive meeting after cutting at the last three meetings of 2024. The Bank of Canada a week earlier lowered its overnight rate for the seventh consecutive time to 2.75pc.
+
+Giving a more obvious boost to Canadian producers in the first quarter this year compared with a year earlier have been the appreciating domestic crude prices relative to the US light sweet benchmark, which has weakened across the same period.
+
+WCS trades at a discount to the Nymex WTI calendar month average (CMA) and that gap has narrowed on the back of new export pipeline capacity out of Canada, added in May 2024. WCS traded at about $12.75/bl under the WTI CMA across the first quarter this year, compared with a $19.25/bl discount a year earlier.
+
+More recent trade activity shows WCS for April-delivery narrowing further yet to within $10/bl under the basis — the tightest since April 2021 — with oil sands producers temporarily shutting in some production to embark on major maintenance.",www.argusmedia.com,2025-04-01,23,Canada oil producers get 6pc 1Q lift on weaker currency | Latest Market News,article,0.1154292215,19,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674314-uk-to-sign-remaining-cfds-for-first-h2-round-in-may,true,Reports on a specific real-world event (UK hydrogen subsidy contracts) with news-style reporting,UK to sign remaining CfDs for first H2 round in May | Latest Market News,"The UK hopes to sign long-awaited subsidy contracts with the remaining projects from its first hydrogen allocation round (HAR1) in May, minister of state for the department of energy security and net zero, Sarah Jones, said.","The UK hopes to sign long-awaited subsidy contracts with the remaining projects from its first hydrogen allocation round (HAR1) in May, minister of state for the department of energy security and net zero, Sarah Jones, said.
+
+The UK will also ""very shortly"" unveil a shortlist of projects selected for subsidies of a larger second round (HAR2), Jones said at the Hydrogen UK conference in Birmingham today. But the announcement will hardly satisfy UK developers who have been expecting the shortlist any day since late 2024. The missing list was the top talking point among delegates at the event.
+
+The UK has signed 15-year contracts-for-difference (CfDs) with four of the 11 renewable hydrogen projects selected in HAR1, according to the latest information from the Low Carbon Contracts Company (LCCC), the government-backed counterparty.
+
+Finalising the rest of the CfDs is long-overdue in the eyes of many developers because the UK first announced its winners in December 2023. The process was delayed by the general election last summer and concerns around the Climate Change Levy (CCL) charged on electricity supply, among other issues. The new government took a step towards assuaging concerns about the CCL last week which might allow more projects to sign contracts.
+
+But HAR1 developers have warned that signing a CfD does not guarantee they will build projects straight away, since there is hardly any penalty for signing the subsidy deal. Some still need to finalise deals for power supply, construction contracts and financing, meaning it could still take time for signatories to take their final investment decisions.
+
+The UK will also update its hydrogen strategy later this year, Jones said. ""New evidence has emerged on cost, demand and expected operating patterns, and our understanding has evolved with time,"" including on ""how we can expect the hydrogen economy to develop over time,"" Jones said. The statements could indicate that the Labour government might amend the 10GW clean hydrogen production target set by the previous administration for 2030, according to one industry participant. The Conservative government's 10GW goal from 2022 had included a sub-target for 6GW electrolytic production capacity.
+
+The government will also reconsider the role of hydrogen in making steel in the UK, Jones said. The idea of using hydrogen for steel appeared to have little future in the UK under the previous government as concepts from the UK's steel plants had made no tangible progress.",www.argusmedia.com,2025-04-02,22,UK to sign remaining CfDs for first H2 round in May | Latest Market News,article,0.12304205,16,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672227-italy-augusta-bitumen-loadings-to-resume-mid-april,true,Reports on a specific event (resumption of bitumen loadings) with factual details and a clear timeframe.,Italy Augusta bitumen loadings to resume mid-April | Latest Market News,"Algerian state-owned Sonatrach will restart bitumen cargo loadings at its 198,000 b/d Augusta refinery in Sicily in mid-April as a maintenance shutdown comes to a close.","Algerian state-owned Sonatrach will restart bitumen cargo loadings at its 198,000 b/d Augusta refinery in Sicily in mid-April as a maintenance shutdown comes to a close.
+
+The refinery has been in a full-scale rolling turnaround since late January, scheduled to be completed on 30 April. Bitumen production will restart by the middle of the month, allowing cargoes to be exported.
+
+Export availability from Augusta has been steadily dwindling as bitumen stocks there have run down during the output halt.
+
+The shutdown, coupled with a one-month planned halt since early March at the 1.2mn t/yr Repsol-Moeve Asesa bitumen-producing refinery in Tarragona, has considerably tightened Mediterranean bitumen supply.
+
+The restarts will come as seasonal activity in road and general construction gathers pace, and as project work and bitumen requirements return to full speed in key north African demand countries like Morocco and Algeria after the Muslim fasting month of Ramadan ends on 30-31 March.
+
+Regional bitumen availability will however be hit by a 4-6 week turnaround at UK-Chinese venture Petroineos' 207,100 b/d Lavera refinery on the French Mediterranean coast.
+
+In 2024, Augusta exported around 700,000t of bitumen, with around 500,000t going to Algeria, according to vessel tracking data.",www.argusmedia.com,2025-03-27,28,Italy Augusta bitumen loadings to resume mid-April | Latest Market News,article,0.1198650732,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671280-wartsila-to-supply-engines-for-spanish-lng-vessel,true,Reports on a specific corporate action (Wartsila supplying engines) in a news-like format.,Wartsila to supply engines for Spanish LNG vessel | Latest Market News,Finnish engineering firm Wartsila said it will supply three dual-fuelled engines for a new LNG bunkering vessel being built for Spanish operator Ibaizabal.,"Finnish engineering firm Wartsila said it will supply three dual-fuelled engines for a new LNG bunkering vessel being built for Spanish operator Ibaizabal.
+
+The engines will feature a new technology that ""dramatically reduces methane emissions when operating with LNG fuel"", Wartsila said. The equipment is scheduled for fast-track delivery to the yard in September this year and the ship is expected to be delivered before the end of 2026, the firm said.
+
+Wartsila has been expanding its reach in the sustainable fuels market, with nearly a quarter of its ship engine orders last year for vessels powered by alternative fuels.
+
+The company announced a deal last year to convert Norwegian shipowner Eidesvik's offshore supply vessel *Viking Energy* to an ammonia engine beginning in 2026. It has also been investing in methanol-fuelled engines since launching the product in 2022.",www.argusmedia.com,2025-03-25,30,Wartsila to supply engines for Spanish LNG vessel | Latest Market News,article,0.1073124084,13,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680815-new-zealand-could-raise-ets-auction-volumes-by-2028-30,true,Reports on a specific event (recommendations on auction volumes) with factual details.,New Zealand could raise ETS auction volumes by 2028-30 | Latest Market News,"New Zealand's government should consider increasing auction volumes under the local Emissions Trading Scheme (ETS), as the existing surplus of carbon units has fallen faster than expected, the country's Climate Change Commission (CCC) said today.","New Zealand's government should consider increasing auction volumes under the local Emissions Trading Scheme (ETS), as the existing surplus of carbon units has fallen faster than expected, the country's Climate Change Commission (CCC) said today.
+
+The CCC estimates 30.5mn New Zealand Units (NZUs) could be available for auctions over 2026-30, 13.6mn more than previously forecast, it disclosed on 23 April in its annual advice report to the climate change minister.
+
+The difference is mainly because the 2024 auctions did not sell all units available, and to lower industrial allocation forecasts because of plant closures, lower production and updated baselines, as well as other factors, the CCC said. This has prompted the commission to recalculate its central estimate to a surplus of 50.2mn units as of the end of 2024, down from the previous estimate of 68mn as of September 2023.
+
+The government could readjust auction volumes over 2026-30, but the commission recommends the excess units to be ""backloaded"" over 2028-30, with a preferred option to auction 7mn in each of those three years, compared with the current schedule of 3.3mn for 2028, 2.4mn for 2029 and 1.7mn for 2030. Volumes are scheduled at 5.2mn for 2026 and 4.3mn for 2027 *(see table)*.
+
+Total private unit holdings in the New Zealand ETS registry, also known as the stockpile, fell to 150.4mn at the end of 2024 from 160.8mn the year before. This reflects that more NZUs have been surrendered for emissions liabilities over the past year than have been allocated into the market through auctions, industrial free allocation and forestry activities, the CCC noted.
+
+### Price settings should not change
+
+The commission has also recommended that price control settings — the auction reserve price, or floor, and the cost containment reserve, or ceiling — remain as they are, only adjusting for inflation. The auction price floor is currently set at NZ$68 ($40.75) in 2025, NZ$71 in 2026, NZ$75 in 2027, NZ$78 in 2028 and NZ$82 in 2029, while the ceiling price — which triggers additional reserve volumes under the auctions — ranges between NZ$193-235 over that same period.
+
+NZU spot prices in the secondary market have been hovering just above NZ$50 in recent days, far below the 2025 auction price floor. Two of the four quarterly auctions of 2024 failed to clear as prices in the secondary market were lower than the NZ$64 floor last year.
+
+Prices around or above the current NZ$68 auction floor are needed to support gross emissions reductions in New Zealand, the CCC said, noting ""a range of evidence"" indicating that.
+
+The government will now need to consider the advice and conduct public consultation before making decisions in time for the regulations to be updated by 30 September this year and come into force on 1 January 2026. The government last year decided to more than halve auction volumes over 2025-29, mostly following the CCC's advice.
+
+| NZU auction volumes and proposed updates | mn units | ||||
+| 2026 | 2027 | 2028 | 2029 | 2030 | |
+| Current auction volumes | 5.2 | 4.3 | 3.3 | 2.4 | 1.7 |
+| Proposed updates | 5.2 | 4.3 | 7 | 7 | 7 |
+| Source: Climate Change Commission |",www.argusmedia.com,2025-04-23,1,New Zealand could raise ETS auction volumes by 2028-30 | Latest Market News,article,0.1206091661,19,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671758-port-harcourt-included-in-bonny-crude-loading-plans,true,Reports on a specific event (crude oil loading plans) with factual details and news-style reporting,Port Harcourt included in Bonny crude loading plans | Latest Market News,"Nigeria's 210,000 b/d Port Harcourt refinery has been allocated three cargoes of domestic light sweet crude Bonny Light in April-May, according to traders, suggesting that any issues affecting receipts in February and March might have been resolved. ","Nigeria's 210,000 b/d Port Harcourt refinery has been allocated three cargoes of domestic light sweet crude Bonny Light in April-May, according to traders, suggesting that any issues affecting receipts in February and March might have been resolved.
+
+The refinery — which restarted operations late last year following a revamp — has been allocated a 950,000 bl cargo loading over 5-6 April and two 475,000 bl shipments loading over 22-23 April and 1-2 May, traders said, citing the latest loading programmes. All three cargoes are to be loaded by the refinery's operator, state-owned NNPC.
+
+Market sources said last month that Port Harcourt's February and March crude allocations had been cancelled, with one of the sources saying a crude unit at the refinery was not functioning.
+
+This was not confirmed by NNPC. And a source at the company has since told *Argus* that a 475,000 bl shipment of Bonny Light had been due to be pumped to Port Harcourt before operations at the grade's export terminal were briefly disrupted by a fire on the Trans Niger Pipeline (TNP) last week.
+
+The Renaissance Africa consortium — which recently took over operatorship of the TNP and the Bonny terminal from Shell — said pipeline flows were restored on 19 March.
+
+Port Harcourt — which is designed to run Bonny Light — was originally built as two refineries, and rehabilitation work has only been completed at one 60,000 b/d section.
+
+Total loadings of Bonny Light have been revised to 209,000 b/d for April across seven cargoes and have been set at 202,000 b/d for May across the same number of cargoes.",www.argusmedia.com,2025-03-26,29,Port Harcourt included in Bonny crude loading plans | Latest Market News,article,0.1094196484,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675522-wti-crude-falls-near-4-year-low-on-trade-war-update,true,Reports on a specific real-world event (WTI crude fall) with news-style reporting,WTI crude falls near 4-year low on trade war: Update | Latest Market News,"The US light sweet crude benchmark WTI fell by more than 7pc after China retaliated against the US' latest tariff action, while a selloff in global equity markets deepened.","*Adds end of day changes to stock markets, WTI, Treasuries*
+
+The US light sweet crude benchmark WTI fell by more than 7pc after China retaliated against the US' latest tariff action, while a selloff in global equity markets deepened.
+
+May Nymex WTI fell by $4.96/bl to $61.99/bl, the lowest since 26 April 2021, and is down by $9.72/bl over the most recent two days.
+
+Turmoil also continued for a second day in equity markets with the S&P 500 down by 6pc, the Nasdaq down by 5.8pc and the Dow Jones Industrial Average down by 5.5pc from the day prior, which saw similiar losses, wiping out nearly a year of gains for the S&P 500 and the Nasdaq. Trillions of dollars in value were wiped out.
+
+The yield on the 10-year Treasury note fell to end the day just above 4pc, its lowest since October, as Treasury prices rallied as investors sought safe haven in the dollar-denominated notes. Treasury yields and prices move counter to each other.
+
+The equity selloff persisted on mounting fears of a recession after US president Donald Trump on 2 April imposed sweeping tariffs on dozens of global trading partners for imports into the US. China hit back on Friday with a 34pc tariff of its own against the US from 10 April, driving away any hope by investors for a rebound after a selloff the day before.
+
+WTI fell by as much as 9pc during Friday's session after China's retaliation, bottoming out at $60.45/bl.
+
+The gloomy economic outlook overshadowed a strong job report that showed the US added a more-than-expected 228,000 jobs in March, showing hiring was picking up last month just as the new US administration began mass federal firings and announced tariffs on trading partners.
+
+The IMF say tariffs represent a ""significant risk"" to the global outlook while US-based bank Goldman Sachs said Friday it has cut its oil demand growth estimate for this year to 600,000 b/d from 900,000 b/d, based on its economists' new view of economic growth.
+
+Adding price pressure this week has also been the unexpected plans by eight Opec+ members to unwind production cuts faster, upping output in May by 411,000 b/d.",www.argusmedia.com,2025-04-04,20,WTI crude falls near 4-year low on trade war: Update | Latest Market News,article,0.1115445833,19,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671347-nigeria-expands-crude-supply-with-medium-sweet-obodo,true,Reports on a specific real-world event (new crude oil grade) with news-style reporting,Nigeria expands crude supply with medium sweet Obodo | Latest Market News,"A new Nigerian crude grade, medium sweet Obodo, will hit the market in April, according to sources familiar with the matter, as the west African country steadily adds to its crude offering.","A new Nigerian crude grade, medium sweet Obodo, will hit the market in April, according to sources familiar with the matter, as the west African country steadily adds to its crude offering.
+
+Obodo has a gravity of 27.65°API and a sulphur content of 0.05pc, according to an assay seen by *Argus*. A source said the grade is likely to be priced in line with Nigerian medium sweet Bonga. Details on production levels were not immediately available.
+
+Nigerian independent Continental Oil & Gas will produce Obodo from onshore oil block OML 150 in the Niger delta region, and state-owned NNPC will market the crude, according to two sources. NUPRC data shows Continental Oil has a stake in OML 150 under a production sharing contract — typically between the government and a private company.
+
+The newest Nigerian crude will add to a growing supply of medium sweet grades in the country. NNPC restarted production of similar-quality Utapate in 2024, which followed the launch of Nembe in 2023. Nigerian medium sweets, including Forcados, Escravos and Bonga, have predominantly found an outlet in Europe — the largest market for Nigerian crude. Obodo could also find favour with European refineries, where seasonal maintenance is scheduled to wind down by the end of April and early May.
+
+Nigerian grades have faced tepid demand in the April-trade cycle as ample availability of lower-priced alternatives such as US WTI, Caspian CPC Blend and other Mediterranean grades enticed European buyers. The trade cycle has since shifted to May, with as many as 15 April-loading Nigerian cargoes still looking for buyers, according to market participants.
+
+Nigeria's upstream regulator NUPRC in March outlined a plan to add 1.07mn b/d to the country's liquids output by December 2026. The plan forecasts an injection of capital into Nigerian oil blocks through joint ventures, production-sharing contracts and sole risk contracts.
+
+Nigeria has struggled to mobilise upstream investment and has consistently fallen short of less ambitious production growth targets in recent years. The country's crude production fell by 4.5pc on the month to 1.47mn b/d in February, according to NUPRC — just under its Opec+ quota of 1.5mn b/d.",www.argusmedia.com,2025-03-25,30,Nigeria expands crude supply with medium sweet Obodo | Latest Market News,article,0.112572659,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672997-us-shale-executives-slam-trump-tariff-impact,true,Reports on a specific event (survey results) with factual reporting and quotes.,US shale executives slam Trump tariff impact | Latest Market News,US shale executives pulled no punches in laying into President Donald Trump's escalating trade wars in a closely watched survey by the Federal Reserve Bank of Dallas this week.,"*Survey anonymity allows the industry to share its fears over chaotic US trade policy, writes Stephen Cunningham*
+
+US shale executives pulled no punches in laying into President Donald Trump's escalating trade wars in a closely watched survey by the Federal Reserve Bank of Dallas this week.
+
+Trump has pledged energy dominance at home and the oil and gas industry was a key donor to his election campaign, but energy firms complained that his on-and-off tariff policies are creating uncertainty for investors and threatening to push up drilling costs. Executives have welcomed the president's promise to clamp down on excessive regulations blamed for holding back the fossil fuel industry, but the survey reflects their growing concern at the direction his trade policy is taking, even if few have been willing to air their criticism in public.
+
+""The administration's chaos is a disaster for the commodity markets,"" wrote one respondent at an exploration and production firm in the anonymous survey. ""Tariff policy is impossible for us to predict and doesn't have a clear goal. We want more stability."" Another flagged growing unease over ""conflicting messages"" from the White House over its push for US energy dominance at the same time as Trump called for sharply lower oil prices, with some administration officials citing $50/bl as a preferred level. ""At $50/bl, we will see US oil production start to decline immediately and likely significantly,"" an executive wrote. ""The US oil cost curve is in a different place than it was five years ago; $70/bl is the new $50/bl.""
+
+A majority of executives from services companies expect Trump's 25pc tariff on steel imports to ""slightly decrease"" customer demand this year. The industry's main use for steel pipes is in drilling and lining wells. ""In a strange twist to the administration's hope for more domestic oil and gas production, higher steel tariffs may result in fewer wells completed due to higher completion costs and, in particular, the cost of oil country tubular goods,"" one executive said. Another said the full impact of steel tariffs is unlikely to be felt until next year, given purchases for 2025 have already been made.
+
+Elsewhere in the survey, firms said they needed an average oil price of $65/bl to profitably drill a new well, above the $64/bl reported a year ago. Prices varied across regions from $61/bl to $70/bl, with breakevens in the top-performing Permian averaging $65/bl, for example. They also fluctuated depending on the size of the company. Producers with output of at least 10,000 b/d required an oil price of $61/bl to profitably drill, compared with $66/bl for smaller operators.
+
+## Hit and myth
+
+""‘Drill, baby, drill' is nothing short of a myth,"" a respondent wrote, referring to Trump's mantra for the industry to ramp up drilling. And it ""does not work with $50/bl oil"", another wrote. ""Rigs will get dropped, employment in the oil industry will decrease and US oil production will decline as it did during Covid-19."" Trump has promised to slash red tape, but 40pc of the executives expect regulatory compliance costs in 2025 to remain close to last year's levels.
+
+The survey's business activity index remained in positive territory in the first quarter, although it slipped to 3.8 from 6 in the final three months of 2024. But the outlook uncertainty index jumped by 21 points to 43.1. ""I have never felt more uncertainty about our business in my entire 40-plus-year career,"" one respondent said. The indexes are calculated by subtracting the percentage of firms reporting a decrease from those reporting an increase.
+
+WTI is expected to end 2025 at $68/bl, according to the average of survey responses. Henry Hub natural gas prices are seen ending the year at $3.78/mn Btu on average. WTI spot prices averaged $67.60/bl in the 12–20 March survey period, and Henry Hub prices averaged $4.10/mn Btu.",www.argusmedia.com,2025-03-28,27,US shale executives slam Trump tariff impact | Latest Market News,article,0.121925645,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673734-singapore-peru-sign-article-6-carbon-deal,true,Reports on a specific real-world event (agreement signing) with news-style reporting,"Singapore, Peru sign Article 6 carbon deal | Latest Market News",Singapore and Peru have signed an agreement to trade carbon credits under Article 6 of the Paris Agreement.,"Singapore and Peru have signed an agreement to trade carbon credits under Article 6 of the Paris Agreement.
+
+The deal will provide the foundation for Singapore to hit its climate targets by buying carbon credits from Peru, while channelling finance to the latter for scaling its climate projects. Carbon credits traded under Article 6 are called Internationally Transferred Mitigation Outcomes (Itmos). They count towards the buyer's nationally determined contribution and must meet several criteria, such as featuring a letter of authorisation from the host country.
+
+Market sources have suggested that ""logistical barriers"" have complicated the issuance of letters of authorisation, heavily limiting the pool of credits that can be traded as Itmos. Towards the end of last month, the UN Framework Convention on Climate Change issued a template for letters of authorisation establishing precisely what information a host country must receive from project developers in order to authorise their credits for trade credits under Article 6.
+
+The deal is Singapore's first with a Latin American country, which host some of the largest nature-based projects in the world in reducing emissions from deforestation and degradation and afforestation, reforestation and revegetation project areas. Singapore has signed similar Article 6 agreements with Papua New Guinea, Ghana and Bhutan.",www.argusmedia.com,2025-04-01,23,"Singapore, Peru sign Article 6 carbon deal | Latest Market News",article,0.1184083924,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678950-australia-s-fortescue-announces-electric-drills-deal,true,Reports on a specific real-world event (Fortescue's deal) with news-style reporting,Australia's Fortescue announces electric drills deal | Latest Market News,Australian iron ore and energy company Fortescue has announced a A$350mn ($222mn) deal with Swedish firm Epiroc to buy over 50 electric drill rigs aimed at reducing emissions at its iron ore operations in Western Australia (WA).,"Australian iron ore and energy company Fortescue has announced a A$350mn ($222mn) deal with Swedish firm Epiroc to buy over 50 electric drill rigs aimed at reducing emissions at its iron ore operations in Western Australia (WA).
+
+Fortescue expects the drills to reduce annual diesel consumption by around 35mn litres once it fully replaces diesel-powered equipment by 2030. The new fleet will cut more than 90,000t of CO2 emissions annually, Fortescue Metals chief executive officer Dino Otranto said on 16 April.
+
+The fleet includes autonomous electric platform and contour drills, and the first equipment arrived at Fortescue's Solomon mine in early April.
+
+The deal is part of the company's plan to replace its diesel-powered equipment by 2030. It signed a $2.8bn deal with Swiss-German manufacturer Liebherr in 2024 for a battery-powered truck fleet for its mining operations.
+
+Fortescue plans to replace around 800 pieces of heavy mining equipment with zero emissions equivalents and deploy 2-3GW of renewable energy and battery storage across the Pilbara region by the end of this decade, Otranto said.
+
+Fortescue is currently building a 190MW solar farm at its Cloudbreak mine, which will reduce annual diesel consumption by a further 125mn l.
+
+### Safeguard mechanism results
+
+The company reported covered scope 1 emissions of 1.96mn t of CO2e across seven facilities in the first compliance year of Australia's reformed safeguard mechanism, which was just over 100,000t of CO2e above a combined baseline of 1.85mn t of CO2e.
+
+Facilities earn Safeguard Mechanism Credits (SMCs) under the scheme if their emissions are below baseline or must surrender Australian Carbon Credit Units (ACCUs) or SMCs if emissions are above the threshold.
+
+Fortescue earned 49,749 SMCs for its Solomon Power Station and surrendered the units across four other facilities that exceeded their baselines. It also surrendered 57,753 ACCUs, while two of its facilities — the Christmas Creek Mine and Eliwana Mine — will have to manage a combined excess of 49,382t of CO2e in future under applications for multi-year monitoring periods (MYMP), which allow eligible facilities to report under the safeguard scheme for periods of up to five years (*see table*).
+
+Fortescue expected to exceed emissions baselines by around 120,000t of CO2e in the 2023-24 year, it said in 2024.
+
+ACCU generic, generic (No AD) and human-induced regeneration (HIR) spot prices have remained below A$35 ($22) over the past two months, having declined steadily from mid-November because of lower buying interest from safeguard companies and strong SMC issuances.
+
+| Fortescue's 2023-24 safeguard mechanism results | t CO2e | |||||
+| Facility | Covered emissions | Baseline | ACCUs surrendered | SMCs surrendered | SMCs issued | MYMP net position |
+| Solomon Mine | 452,137 | 390,033 | 42,926 | 19,178 | ||
+| Solomon Power Station | 316,859 | 366,608 | 49,749 | |||
+| Christmas Creek Mine | 372,251 | 351,986 | 20,265 | |||
+| Cloudbreak Mine | 295,132 | 267,459 | 8,411 | 19,262 | ||
+| Rail | 254,871 | 241,706 | 4,002 | 9,163 | ||
+| Eliwana Mine | 164,894 | 135,777 | 29,117 | |||
+| Iron Bridge Mine | 104,560 | 100,000 | 2,414 | 2,146 | ||
+| Total | 1,960,704 | 1,853,569 | 57,753 | 49,749 | 49,749 | 49,382 |
+| Source: Clean Energy Regulator |",www.argusmedia.com,2025-04-16,8,Australia's Fortescue announces electric drills deal | Latest Market News,article,0.1241337429,21,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678820-pemex-road-fuel-inventories-down-in-march,true,Reports on a specific event (Pemex fuel inventory changes) with factual data and news-style reporting.,Pemex road fuel inventories down in March | Latest Market News,"Mexican state-owned Pemex's road fuel inventories fell by 17pc in March from a year earlier, driven by lower regular and premium gasoline stocks.","Mexican state-owned Pemex's road fuel inventories fell by 17pc in March from a year earlier, driven by lower regular and premium gasoline stocks.
+
+Pemex's regular gasoline, premium gasoline and diesel inventories at its 81 port and inland terminals decreased to 8mn bl in March, down from 9.6mn bl in March 2024, according to a Pemex transparency response to an *Argus* request.
+
+The company stored on average 5,350 bl of gasoline and 3,800 bl of ultra-low sulphur diesel (ULSD) at its Olmeca terminal in Dos Bocas in March.
+
+In the past, the energy ministry published Mexico's total fuel inventories — Pemex and non-Pemex — with a delay of up to two months, but it has not updated the data since late 2023.
+
+Pemex increased its gasoline and diesel production in February by 5pc from the same month a year prior, but imports dropped sharply by 30pc year-over-year to roughly 362,000 b/d.
+
+Regular gasoline inventories fell by 19pc to 4.1mn bl in March from a year earlier, despite higher domestic output, likely because of lower imports.
+
+Diesel stocks dropped by 10pc to 2.8mn bl from the previous year, while premium gasoline inventories sank by 23pc to 1.1mn bl, tracking an increase in premium gasoline demand as well as lower imports.
+
+### Jet fuel stocks down
+
+Meanwhile, jet fuel inventories fell by 12pc to 368,800 bl in March from the prior year, Pemex data requested by *Argus* show.
+
+Pemex's jet fuel production dropped by 21pc to roughly 34,000 b/d in February from the same month a year earlier, while domestic sales decreased by 4pc to about 95,000 b/d in the same period.
+
+Jet fuel imports also declined, falling by 4pc to 55,000 b/d in February from the previous year.
+
+Pemex's March gasoline and diesel inventories were just over nine days' worth of the company's sales so far in 2025. Its jet fuel inventories were just under four days' worth.
+
+Mexico's minimum fuel storage policy — in effect since July 2020 — requires fuel sellers to have at least five days' worth of sales on hand for gasoline and diesel, and three days' worth of sales for jet fuel.",www.argusmedia.com,2025-04-15,9,Pemex road fuel inventories down in March | Latest Market News,article,0.05401587875,17,268,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678119-australia-s-fortescue-charters-ammonia-fuelled-ship,true,Reports on a specific corporate action (chartering of a ship) in a news-like format,Australia's Fortescue charters ammonia-fuelled ship | Latest Market News,Australian metal mining company Fortescue has signed a chartering agreement with shipowner Bocimar for an ammonia-fuelled vessel.,"Australian metal mining company Fortescue has signed a chartering agreement with shipowner Bocimar for an ammonia-fuelled vessel.
+
+Fortescue will receive a 210,000 deadweight tonne (dwt) Newcastlemax carrier from CMB.Tech-owned Bocimar, to deliver its iron ore from the Pilbara region in Australia to China. The dual-fuel vessel is due to be delivered by end 2026, making it the second vessel operated by Fortescue using green ammonia as a marine fuel.
+
+The *Fortescue Green Pioneer* was the firm's first ammonia-powered vessel, which underwent its first trial at the port of Singapore in March 2024.
+
+""The days of ships operating on dirty bunker fuel, which is responsible for three per cent of global carbon emissions, are numbered,"" said Fortescue Metals' chief executive officer Dino Otranto. The company plans to eliminate Scope 1 and 2 emissions from its Australian iron ore operations by 2030 and Scope 3 emissions by 2040, said Otranto.
+
+A total of 25 ammonia-fuelled ships were in the order books until mid-2024, according to Norway-based classification agency DNV. This is among a total of 1,630 newbuilds using alternative marine fuels in the order books. CMB, Exmar LPG BV and [NYK] (https://direct.argusmedia.com/newsandanalysis/article/2673536) are among the shipbuilders and shipowners that have been at the forefront in building ammonia-powered technology solutions.",www.argusmedia.com,2025-04-14,10,Australia's Fortescue charters ammonia-fuelled ship | Latest Market News,article,0.09792653478,14,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673046-us-base-oil-export-fell-nearly-10pc-in-dec,true,Reports on a specific event (US base oil export decrease) with factual data and analysis.,US base oil export fell nearly 10pc in Dec | Latest Market News,December US base oil and lubricant exports fell nearly 10pc from year-earlier levels on lower supply and more attractive domestic pricing.,"December US base oil and lubricant exports fell nearly 10pc from year-earlier levels on lower supply and more attractive domestic pricing.
+
+- The decline in export volumes was driven by weaker demand in Europe as buyers there worked to draw down inventories. Demand also fell in Brazil as a key domestic producer lowered its prices.
+- Several US refiners were uninterested in lowering base oil prices to sell into the export market in December. Multiple turnarounds and less light-grade supplies made inventory building more attractive.
+- Other refiners exported higher volumes in November in preparation for tax assessment season in the end of December.
+- Exports to Mexico were the highest on record for the month of December and the second highest monthly total for 2024.
+- Base oil exports to West coast South America fell for a third consecutive month on muted buying interest because of sufficient domestic supplies.
+
+| Dec US base oil exports | unit | ||
+| 24-Dec | m-o-m ± % | y-o-y ± % | |
+| Mexico | 1,990,000 | 13.1 | 13.2 |
+| Brazil | 195,000 | -26.7 | -70.0 |
+| India | 118,000 | -8.5 | -4.8 |
+| Europe | 326,000 | 5.2 | -43.4 |
+| WSCA | 169,000 | -41.9 | 11.0 |
+| Monthly total | 3,848,000 | -1.0 | -9.9 |
+| Energy Information Administration (EIA) | |||
+| *Total includes all countires, not just those listed | |||
+| *WCSA includes Chile, Ecuador and Peru | |||
+| *Europe includes Belgium, France and the Netherlands |",www.argusmedia.com,2025-03-28,27,US base oil export fell nearly 10pc in Dec | Latest Market News,article,0.1179955766,11,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679458-saudi-petchem-expansion-plans-to-cap-naphtha-exports,true,Reports on a specific real-world event (Saudi petchem expansion plans) with news-style reporting,Saudi petchem expansion plans to cap naphtha exports | Latest Market News,Saudi Arabia's plans to integrate downstream petrochemical units with its oil refineries could weigh on naphtha exports and gasoline blending.,"Saudi Arabia's plans to integrate downstream petrochemical units with its oil refineries could weigh on naphtha exports and gasoline blending.
+
+State-controlled Aramco recently signed a deal with Chinese state-controlled Sinopec to build and integrate a 1.8mn t/yr mix-feed ethylene steam cracker and a 1.5mn t/yr aromatics complex into the 400,000 b/d Yasref refinery. This sort of integration would typically redirect naphtha to the petrochemical units and away from the gasoline blending pool, traders said.
+
+Market participants point to a likely fall in overall Saudi naphtha exports, as has been the case since the integration of petrochemical operations at the 400,000 b/d Jizan and PetroRabigh refineries in 2021 and 2008, respectively. Joint Organisations Data Initiative (Jodi) data show Saudi naphtha exports in steady decline to 93,000 b/d in 2024, 108,700 b/d in 2023, 144,800 b/d in 2022 and 169,200 b/d in 2021.
+
+Data from Kpler show naphtha exports from the Yasref refinery at 22,000 b/d in 2024, down from 25,000 b/d a year earlier but higher than 19,000 b/d in 2022. The majority of these exports went to Indonesia, Malaysia and South Korea.
+
+Yasref has the capacity to produce 112,000 b/d gasoline but it exported only 17,000 b/d in 2024 and 26,000 b/d in 2023. Market participants said the integration may not have any immediate significant effect on gasoline output but the addition of the aromatic complex, in theory, could need pull in more heavy full-range naphtha that is otherwise used as a blendstock for gasoline production.
+
+It remains to be seen if the new mixed feed cracker would favour naphtha or LPG as a feedstock. Ethane accounts for the majority of feedstock for Saudi crackers.
+
+The shift of focus from producing transportation fuels to petrochemicals comes as Saudi gasoline demand continues to lag pre-pandemic levels and faces pressure from growing uptake of electric vehicles. Saudi gasoline demand averaged 514,000 b/d in 2024, well below the 550,000 b/d in pre-pandemic 2019, mainly because of higher retail prices.
+
+Aramco has a target to process up to 4mn b/d of crude into petrochemicals by 2030, from 1mn b/d currently. It is developing an $11bn petrochemical expansion project at the 460,000 b/d Satorp refinery joint venture with TotalEnergies.",www.argusmedia.com,2025-04-17,7,Saudi petchem expansion plans to cap naphtha exports | Latest Market News,article,0.1241296415,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671635-uk-tra-to-broaden-scope-of-steel-safeguard-review,true,Reports on a specific event (UK TRA broadening the scope of steel safeguard review) in a news-style format.,UK TRA to broaden scope of steel safeguard review | Latest Market News,"The UK Trade Remedies Authority (TRA) has widened its review of the steel safeguard in light of concerns raised by steelmakers, it said today.","The UK Trade Remedies Authority (TRA) has widened its review of the steel safeguard in light of concerns raised by steelmakers, it said today.
+
+The TRA has broadened the scope of its developing economy status review, which it began on 28 February, after UK Steel said a number of factors warranted a broader review to right-size quotas on certain products.
+
+In a submission to the TRA earlier this month, UK Steel said the reimposition of US steel tariffs, the fall in domestic demand and quota liberalisation, and tighter EU safeguards meant the review should be widened.
+
+UK Steel said products with ""larger residual quotas"", hot-dip galvanised (HDG), plate and rebar, are exposed to diverted trade. Last year, more than half of ‘other countries' HDG imports came from Vietnam, 66pc of ‘other countries' plate from South Korea and 78pc of ‘other countries' rebar from Algeria. In its recent steel safeguard review, the EU imposed caps on ‘other countries' HDG, plate and rebar of 20-25pc. It is likely that a similar mechanism could be implemented in the UK to avoid crowding out of traditional flow, but the outright quota volumes are much smaller than in the EU. UK Steel asked for 15pc caps on each product.
+
+UK Steel also said the quotas should be reduced in line with softer demand, or at least the rate of liberalisation reduced, in line with the 0.1pc rate in the EU. The reversal of redistributed volumes from Russia and Belarus should also be considered, it said, again in line with EU changes. Carryover of unused quotas from one quarter to the next should also be stopped.
+
+The association also said China, India, Turkey, Brazil and Vietnam should not be considered developing countries for the purpose of the safeguards, which would mean they all come into the scope of the ‘other countries' quotas.
+
+The TRA said interested parties can now register interest or provide updated submissions until 9 April.
+
+*Argus* reported last month that UK steelmakers had requested greater import protection.",www.argusmedia.com,2025-03-26,29,UK TRA to broaden scope of steel safeguard review | Latest Market News,article,0.1249885319,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673296-eu-commission-s-co2-tweak-for-cars-imminent-update,true,Reports on a specific real-world event (EU commission's CO2 tweak) with news-style reporting,EU commission's CO2 tweak for cars imminent: Update | Latest Market News,"The European commission could approve a legal proposal for a limited revision of the bloc's 2019 regulation setting CO2 emission performance standards for new passenger cars and light commercial vehicles (LCVs) on 1 April, an official said. ","*Updates with likely date for approval*
+
+The European commission could approve a legal proposal for a limited revision of the bloc's 2019 regulation setting CO2 emission performance standards for new passenger cars and light commercial vehicles (LCVs) on 1 April, an official said.
+
+A draft proposal circulating does not change the substance of the 2019 rules but specifies a three-year compliance period (2025-2027) used to calculate potential excess emissions premiums. And the 29-page legal proposal does not alter the bloc's 2030 emissions reduction target to reduce economy-wide CO2 emissions by 55pc, compared to 1990. Nor does it lower the overall CO2 emission standards, the commission said.
+
+If agreed by the European Parliament and EU member states, the ""one-off"" three-year compliance period over 2025-2027, instead of an annual assessment, would provide additional flexibility for vehicles manufacturers, while maintaining investor certainty and predictability, the commission added.
+
+The 2019 regulation requires annual EU fleet-wide average CO2 emissions from new cars and new vans to be reduced in five-year intervals. For each year in 2025–2029, a target reduction of 15pc, compared with 2021 values, would normally be applied. Without any legal change approved by parliament and EU states, manufacturers exceeding their specific emissions targets, would have to pay excess emission premiums of €95 per g/km for each new vehicle registered.
+
+The commission is also ""accelerating"" work on a review that will commence ""in good time this year"", said the commission's energy and climate spokesperson Anna-Kaisa Itkonen. But she had ""nothing new"" on whether compliant fuels could be expanded beyond e-fuels to include other low-carbon and zero-carbon, such as biofuels.",www.argusmedia.com,2025-03-31,24,EU commission's CO2 tweak for cars imminent: Update | Latest Market News,article,0.1195235607,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671359-dangote-to-hit-full-operating-capacity-in-apr-source,true,Reports on a specific event (Dangote refinery reaching full operating capacity) with factual details and market analysis.,Dangote to hit full operating capacity in Apr: Source | Latest Market News,"Nigeria's independently-owned 650,000 b/d Dangote refinery is commissioning its alkylation unit, which will enable it to run its crude distillation unit (CDU) at operating capacity ""some time next month"", according to a source with knowledge of the matter.","Nigeria's independently-owned 650,000 b/d Dangote refinery is commissioning its alkylation unit, which will enable it to run its crude distillation unit (CDU) at operating capacity ""some time next month"", according to a source with knowledge of the matter.
+
+The source said CDU capacity is 550,000 b/d currently, although vessel tracking data suggest it is running some way below that.
+
+Crude arrivals at the refinery to date in March have fallen to between 175,000-235,000 b/d, according to preliminary data from vessel trackers Kpler and Vortexa, from 405,000 b/d in February. Throughput hit a high of 433,000 b/d in December, according to Kpler.
+
+The alkylation line, which produces high octane alkylate for gasoline blending, is the last of Dangote's secondary units to come online. *Argus Consulting* puts it at a nameplate capacity of 27,000 b/d. Other secondary units could be utilised at their maximum capacity once the alkylation unit is up and running, which would give a boost to gasoline blending component production.
+
+Recent lower runs at Dangote could suggest decreased output of gasoline — a key product in the local refined product market. Nigerian gasoline and blending component imports are around 345,000t to date this month, up from 245,000t in all of February.
+
+Gasoline imports in the wider west African market will be around 450,000t in April, a European gasoline trader told *Argus* this week. Nigeria accounts for around three quarters of the region's imports.",www.argusmedia.com,2025-03-25,30,Dangote to hit full operating capacity in Apr: Source | Latest Market News,article,0.1092761358,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676798-trump-eo-weighs-on-already-turbulent-rggi-market,true,Reports on a specific real-world event (Trump's executive order) with news-style reporting,Trump EO weighs on already turbulent RGGI market | Latest Market News,"Regional Greenhouse Gas Initiative (RGGI) CO2 allowances tumbled starting late Tuesday evening after President Donald Trump issued an executive order taking aim at state climate policies, roiling a market that was already burdened from the effects of Trump's sweeping tariffs and the resulting global market sell-off.","Regional Greenhouse Gas Initiative (RGGI) CO2 allowances tumbled starting late Tuesday evening after President Donald Trump issued an executive order taking aim at state climate policies, roiling a market that was already burdened from the effects of Trump's sweeping tariffs and the resulting global market sell-off.
+
+Trump's executive order, which he issued Tuesday afternoon, directs the US Department of Justice to review state and local climate laws that hamper the ""use of domestic energy resources"", specifically singling out California's cap-and-trade program. It is unclear whether the administration intends to target RGGI, the 10-state regional cap-and-trade program that aims to lower power plant CO2 emissions.
+
+US attorney general Pamela Bondi is required to report on actions her office has taken against state laws within 60 days, according to the order.
+
+As a result, RGGI allowances for December delivery traded down to as low as $16/short ton (st) on the Intercontinental Exchange (ICE) early Wednesday morning, nearly 26pc below the prior day's *Argus* assessment of $21.52/st.
+
+RGGI did not directly address Trump's executive order, saying that member states ""will continue to implement their CO2 Budget Trading Programs, including appropriate consideration of any federal actions.""
+
+New York, the program's largest member, said it is reviewing the order.
+
+""The governor is committed to ensuring a clean, affordable and reliable energy grid in New York statem,"" the office of Governor Kathy Hochul (D) said.
+
+But the RGGI market had seen a steep fall even before Trump's directive. December 2025 allowances plunged by 8pc to $21.75/st on 4 April, erasing much of their gains following the latest auction, which bolster bullish sentiment in the market. Those declines likely were a response, albeit delayed, to the president's announcement of larger-than-expected tariffs on 2 April, spurring a major sell-off in global equities markets that continued into the beginning of this week.
+
+At the time, RGGI was one of the only US environmental markets that significantly felt the impact of the global economic fallout resulting from Trump's tariffs. California Carbon Allowances (CCA) slipped slightly on 4 April while the state's Low Carbon Fuel Standard credits surged after regulators advanced changes to the program. The renewable energy certificate (REC) markets had been on a downward trend since the end of last month following proposed changes to New Jersey's solar incentive program.
+
+Participants likely have become more risk-averse in light of broader economic uncertainty brought on by the tariffs, letting go of their RGGI positions first to possibly shore up their positions elsewhere.
+
+The program is in the midst of a review, which has been ongoing for more than four years and subject to multiple delays. In addition, updates on its progress have been sparse, leaving the market uncertain about the types of changes to expect, including a potentially more ambitious emissions cap stretching beyond 2030. The participation of Pennsylvania and Virginia, two major CO2 emitters, has also been a major source of uncertainty for participants.
+
+Projected surges in electricity demand fueled by the expansion of power-hungry data centers, as well as state electrification and clean energy policies, had resulted in a bullish outlook for the RGGI market because of an expected increase in demand for allowances and in turn, higher prices. The results of the last auction in March appeared to reflect such sentiment as it cleared high enough to sell all of the allowances in the program's 2025 cost-containment reserve, along with the original 15.4mn offered allowances.
+
+But with December 2025 allowances trading this afternoon around $18.50/t on ICE, about $1.50 above the reserve trigger price, it is evident that Trump's policies are dampening any bullish expectations in the short-term. The long-term impacts remain to be seen as the effects of the president's global trade war play out across markets and the results of the attorney general's report on state climate laws are released in the next couple of months.",www.argusmedia.com,2025-04-09,15,Trump EO weighs on already turbulent RGGI market | Latest Market News,article,0.1277306686,22,279,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673930-us-oil-farm-groups-push-epa-for-steep-biofuel-mandate,true,Reports on a specific event (meeting between groups and EPA) with factual details and news-style reporting,"US oil, farm groups push EPA for steep biofuel mandate | Latest Market News",The American Petroleum Institute and biofuel-supporting groups told Environmental Protection Agency (EPA) officials at a meeting today that the agency should sharply raise advanced biofuel blend mandates for 2026.,"The American Petroleum Institute and biofuel-supporting groups told Environmental Protection Agency (EPA) officials at a meeting today that the agency should sharply raise advanced biofuel blend mandates for 2026.
+
+The coalition told EPA that it supported a biomass-based diesel mandate next year of 5.25bn USG, up from 3.35bn USG this year, and a broader advanced biofuel mandate, including the cellulosic category, at 10bn Renewable Identification Number (RIN) credits, up from 7.33bn RINs this year, according to three different groups that attended the meeting. Both mandates would be record highs for the Renewable Fuel Standard (RFS) program.
+
+Soybean oil futures and RIN credit prices have risen sharply over the past week on optimism that oil and biofuel interests were working to coordinate volume mandate requests for consideration by President Donald Trump's administration.
+
+The coalition is also pushing the agency to set a total conventional volume requirement at 25bn RINs, which would keep an implied mandate for corn ethanol flat at 15bn USG. Ethanol groups had previously eyed a mandate even higher, but limits on the amount of ethanol that can be blended into gasoline make much more-stringent requirements a tough sell to oil refiners.
+
+The coalition provided no specific request for the cellulosic biofuel subcategory, where most credit generation comes from biogas. Credits in that category are more expensive, but price concerns have been less potent recently given an EPA proposal to lower previously set cellulosic obligations, signaling that future volume requirements can be cut, too.
+
+EPA is aiming to finalize new RFS volume mandates by the end of the year if not earlier, people familiar with the administration's thinking have said. EPA officials signaled at the meeting they were working urgently on the rulemaking.
+
+""The agency is intent on getting the RFS program back on the statutory timeline for issuing renewable volume obligation rules,"" EPA said, declining to comment further on its plans for the rule.
+
+The RFS program requires oil refiners and importers to blend biofuels into the conventional fuel supply or buy credits from those who do. Under the program's unique nesting structure, credits from blending lower-carbon biofuels can be used to meet obligations for other program categories. One gallon of corn ethanol generates 1 RIN, but more energy-dense fuels earn more RIN credits per gallon.
+
+### Some disagreements persist
+
+While groups at the meeting were aligned around high-level mandates, how administration officials and courts treat small refinery requests for exemptions from RFS requirements could undercut those targets. Groups present were broadly aligned on asking EPA not to grant widespread exemptions, though there is still disagreement in the industry about how best to account for exempted volumes when deciding requirements for other refiners.
+
+Groups present at the meeting today included the American Petroleum Institute and representatives of biofuel producers and crop feedstock suppliers. Some groups that previously engaged with the coalition's efforts to project unity to the Trump administration were not present. And some groups more historically skeptical of the RFS and more supportive of small refinery exemptions — including the American Fuel and Petrochemical Manufacturers — have not been closely involved.
+
+Fuel marketer groups notably did not attend the meeting after a representative sparred with others in the coalition at an American Petroleum Institute meeting last month. Some retail groups, including the National Association of Convenience Stores and the National Association of Truck Stop Operators, instead sent a letter to EPA today arguing that the groups pushing steep volumes are discounting potential headwinds to the sector from new tax credit policy.
+
+Some of the groups advocating for higher biofuel volumes have pointed to high production capacity and feedstock availability, but have preferred to ignore thornier issues like tax credits, lobbyists say.
+
+""An overly aggressive increase in advanced biofuel blending mandates under the RFS will be punitive for American consumers"" without extending a long-running $1/USG tax credit for biomass-based diesel blenders, the retailers' letter said. That incentive expired last year and was replaced by the Inflation Reduction Act's ""45Z"" credit, which offers subsidies to producers instead of blenders and throttles benefits based on carbon intensity. Generally lower credit values for biomass-based diesel — coupled with the US government's delays setting final regulations on qualifying for the credit — have spurred a sharp drop in biofuel production to start the year.
+
+Without a blenders credit, the RFS volume mandates pushed by some groups could increase retail diesel prices by 30¢/USG, the fuel marketers estimate, a potential political headache for a president that ran on curbing consumer costs. Other biofuel groups say that extending the credit would be an uphill battle this year, with some lawmakers and lobbyists instead focused on legislatively tweaking the 45Z incentive's rules to benefit crop feedstocks instead of reverting wholesale to the prior tax policy.",www.argusmedia.com,2025-04-01,23,"US oil, farm groups push EPA for steep biofuel mandate | Latest Market News",article,0.1312920136,23,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680510-kaltim-granular-urea-bid-in-low-400s-t-fob-indonesia,true,Reports on a specific event (urea sales tender) with factual details.,Kaltim granular urea bid in low $400s/t fob Indonesia | Latest Market News,A trading firm is understood to have bid $402/t fob Bontang in Pupuk Indonesia subsidiary Kaltim's granular urea sales tender today.,"A trading firm is understood to have bid $402/t fob Bontang in Pupuk Indonesia subsidiary Kaltim's granular urea sales tender today.
+
+Other bids were heard around and above $400/t fob, but most were in the $390s/t fob and below. But there was no comment from the parties involved.
+
+Kaltim offered 45,000t of bulk granular urea for shipment in the first week of May. Bids were to be valid until 24 April.
+
+This enquiry follows BFI's sales tender in Brunei on 17 April for three lots of 6,000t of granular urea, which saw a trading firm bid up to around $405/t fob for second-half-May loading.",www.argusmedia.com,2025-04-22,2,Kaltim granular urea bid in low $400s/t fob Indonesia | Latest Market News,article,0.09419307909,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671477-lula-visits-japan-to-talk-ethanol-cop-30-beef,true,Reports on a specific real-world event (Lula's visit to Japan) with news-style reporting,"Lula visits Japan to talk ethanol, Cop 30, beef | Latest Market News",Brazilian president Luiz Inacio Lula da Silva traveled to Japan on Tuesday in search of energy transition agreements and new market opportunities to improve trade relations between the countries.,"Brazilian president Luiz Inacio Lula da Silva traveled to Japan on Tuesday in search of energy transition agreements and new market opportunities to improve trade relations between the countries.
+
+Bilateral Japan-Brazil trade fell to around $11bn in 2024, down from $17bn in 2011, the Brazilian government said. Brazil exported $730mn in goods to Japan in January-February, while importing $995mn from the Asian country in the period, according to Brazil trade ministry data. Exports dropped by almost 13.5pc from a year before in the two-month period, while imports grew by nearly 25pc.
+
+""Firstly, we have [a shortfall] to turn around,"" Lula said. Brazil will also ask Japan to join its growth acceleration plan.
+
+He is accompanied by 11 ministers and four members of congress, including senate president Davi Alcolumbre and lower house president Hugo Motta.
+
+### Ethanol market
+
+Brazil aims to sell more ethanol to Japan, as the Asian country expects to increase its ethanol blend to 10pc from 3pc by 2030.
+
+""If Japan blends 10pc of ethanol into gasoline, it will be an extraordinary step not only for us to export to them but for them to be able to produce in Brazil,"" Lula said.
+
+Japan received 3.4pc of Brazil's ethanol exports in 2024, according to Brazil's development and trade ministry.
+
+### Cop 30 and energy transition
+
+Lula's visit also seeks to attract investment in renewable energy, forest revamps and new donations to the Amazon Fund, as well as a ""strong commitment"" from Japan at the Cop 30 summit, to be held in Brazil later this year.
+
+Brazil aims to export clean fuels to generate power to Japan, as power imports account for more than 80pc of all Japanese power demand and ""a large share of it comes from fossil sources,"" according to the Brazilian foreign relations ministry's Asia and Pacific secretary Eduardo Saboia.
+
+Brazilian and Japanese companies announced earlier this year plans to produce biomethane in Brazil. The renewable fuel would supply both countries.
+
+Brazil and Japan should also sign a deal to help recover the Cerrado biome, which is the second largest biome in Brazil and the second most endangered. It comprises of savanah grasslands and forest and makes up about 25pc of the nation's territory.
+
+The Cerrado lost 9.7mn hectares to wildfires in 2024, up by almost 92pc from 2023, according to environmental network MapBiomas' fire monitor researching program.
+
+Deforestation is one of Brazil's flagship issues for Cop 30 this year. The country has been pushing for forest protection and recovery initiatives as most of Brazil's past Cop pledges cannot be met with only its remaining forests.
+
+Japan and Brazil should talk about the Amazon Fund as well because Brazil ""wants more"", Saboia said. Japan was the first Asian country to donate to the fund with $14mn, which Saboia said was ""too little.""
+
+### Where's the beef?
+
+Lula is also targeting opening Japan's beef market to Brazilian exports, as the Asian country imports over 70pc of all its beef.
+
+Lula met with members of the beef exporters association Abiec in his first day in Japan to discuss the matter.
+
+The bulk of Japan's beef imports — 80pc — come from the US, the Brazilian government said. Brazil does not currently export beef to Japan.
+
+""Brazil has the logistic capacity to increase exports and double beef exports every four years,"" transport ministry Renan Filho said.
+
+Brazil has been trying to enter Japan's beef market for over two decades. This time, Lula expects to achieve a technical visit from Japan to inspect Brazil's beef producing conditions as a first step toward accessing the Japanese market.
+
+Lula will depart to Vietnam on 28 March to debate a plan to turn the country into one of Brazil's strategic partners. Only Indonesia is considered a Brazil strategic partner in southeast Asia.",www.argusmedia.com,2025-03-25,30,"Lula visits Japan to talk ethanol, Cop 30, beef | Latest Market News",article,0.1392088687,29,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677390-oil-and-gas-lobby-calls-h2-core-competency-hails-45v,true,Reports on a specific event (API's view on hydrogen production and tax credits) in a news-style format.,"Oil and gas lobby calls H2 'core competency,' hails 45v | Latest Market News","The oil and gas industry views hydrogen production as a ""core competency"" and sees 45v tax credits driving US exports and innovation, according to the American Petroleum Institute (API).","The oil and gas industry views hydrogen production as a ""core competency"" and sees 45v tax credits driving US exports and innovation, according to the American Petroleum Institute (API).
+
+""We really see this, especially from the oil and gas perspective, as a core competency,"" said Rachel Fox, API director of policy and strategy, on a webinar Thursday hosted by ConservAmerica.
+
+""We have such an advantageous opportunity with this credit,"" said Fox. ""When we're talking about the export opportunity, we really do hold the cards in terms of producing hydrogen at the lowest cost anywhere in the world.""
+
+The 45V incentive has become a crucible in President Donald Trump's agenda to promote fossil fuels. A broad-based coalition of groups sometimes at odds with one another has coalesced in favor of 45V noting that it promotes manufacturing jobs across rural America and sets up US energy companies to dominate growing global demand for cleaner burning fuels. Nonetheless, ConservAmerica described such energy tax incentives as being ""squarely in the crosshairs"" as legislators gear up for budget negotiations in which the administration is looking to slash government spending to offset a promised corporate tax cut.
+
+By tying a tiered scale of incentives to carbon intensity, 45V has spurred oil and gas companies to develop technologies and practices that curb emissions, said Fox.
+
+""There's a lot of incentive to try to hit that $3 mark by getting your hydrogen produced at a really low carbon-intensity limit and so it's galvanized a ton of innovation and a ton of new ideas on how that can be done throughout the natural gas system,"" said Fox. Most of those ideas revolve around lowering the methane intensity of natural gas production or sourcing low-methane intensity natural gas, such as from biowaste, said Fox.
+
+Some environmental advocates are skeptical that emissions from natural-gas based hydrogen production can be driven low enough to qualify for the highest $3/kg tier with existing technology and that most oil and gas companies will instead have to use less lucrative 45Q credits that apply to carbon capture and storage technology (CCS). However, at least one major energy company, ExxonMobil, has said it is seeking 45V to advance its massive natural-gas based hydrogen and ammonia project in Baytown, Texas.",www.argusmedia.com,2025-04-10,14,"Oil and gas lobby calls H2 'core competency,' hails 45v | Latest Market News",article,0.1211413875,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671787-vitol-bidding-for-citgo-seeks-stalking-horse-info,true,Reports on a specific real-world event (Vitol bidding for Citgo) with news-style reporting,"Vitol bidding for Citgo, seeks 'stalking horse' info | Latest Market News","Trading firm Vitol is a bidder in the auction to buy US refiner Citgo and has asked a federal court for more information about the stalking horse bidder, according to a court document. ","Trading firm Vitol is a bidder in the auction to buy US refiner Citgo and has asked a federal court for more information about the stalking horse bidder, according to a court document.
+
+Vitol is a ""competing bidder"" in the process, the company said in a 24 March filing to the US District Court for the District of Delaware.
+
+A court-appointed official overseeing the Citgo auction picked Contrarian Capital Management's $3.7bn proposal as the stalking horse bid in the sale, setting a price floor. The official cited the likelihood of regulatory approval, the bidder's ""financial wherewithal"" and certainty of financing, according to court filings.
+
+Another bidder, Gold Reserve, is protesting the choice after its own $7.08bn bid was not recommended. Gold Reserve asked the court to publicly release more information about the Contrarian Capital bid, including a ""transaction support agreement"" with a group of 2020 bondholders of Citgo's parent firm, Venezuelan state-owned PdV.
+
+Vitol joined Gold Reserve's request for the information saying that it shares concerns about sealed and heavily redacted documents, according to the court filing. Vitol said that it joined the request to ""ensure it receives access to the information necessary to improve its bid during the topping period"".
+
+The court received a total of four bids this month in the auction. Contrarian Capital was the second-highest bid, according to court filings.
+
+Citgo's three refineries, as well as its lubricant plants, midstream and retail assets are being auctioned to satisfy debts owed by Venezuelan state-owned PdV.
+
+Last year, Amber Energy was the top bidder in the auction for Citgo with a bid of $7.3bn. But the recommendation did not receive public support from the ""sale process parties"" or ""additional judgment creditors"", and the court officer pivoted to another round of bidding, according to court filings.",www.argusmedia.com,2025-03-26,29,"Vitol bidding for Citgo, seeks 'stalking horse' info | Latest Market News",article,0.1224842707,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676528-china-hikes-us-import-tariffs-to-84pc,true,Reports on a specific real-world event (tariff increase) with news-style reporting,China hikes US import tariffs to 84pc | Latest Market News,"China will raise import tariffs on US goods by 50 percentage points to 84pc, effective 10 April, the country's State Council said today.","China will raise import tariffs on US goods by 50 percentage points to 84pc, effective 10 April, the country's State Council said today.
+
+The increase matches the hike in US tariffs on Chinese imports imposed by US president Donald Trump earlier today.
+
+China does not appear to have exempted any products from its higher tariffs, which will take effect at 12:01am local time on 10 April (4:01pm GMT on 9 April).
+
+""The US escalation of tariffs on China is a mistake on top of a mistake, which seriously infringes on China's legitimate rights and interests and seriously undermines the rules-based multilateral trading system,"" the State Council said.
+
+Trump's targeted import tariffs on the US' main trading partners, including a cumulative 104pc tariff on China, took effect earlier today.
+
+China's 84pc tariff increases to around 100pc for some commodities that were caught up in earlier rounds of tariffs announced in February and March, including crude, coal, LNG and some agricultural products.",www.argusmedia.com,2025-04-09,15,China hikes US import tariffs to 84pc | Latest Market News,article,0.10761352,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678486-us-senate-seeks-coordinated-cargo-theft-probes,true,Reports on a specific real-world event (bill in the US Senate) with news-style reporting,US Senate seeks coordinated cargo theft probes | Latest Market News,US rail and other transportation industries are urging Congress to move forward on a bill that would create a division within the Department of Homeland Security to coordinate investigations of organized cargo theft.,"US rail and other transportation industries are urging Congress to move forward on a bill that would create a division within the Department of Homeland Security to coordinate investigations of organized cargo theft.
+
+The bipartisan Combating Organized Retail Crime Act of 2025 was introduced on 10 April by Senate Judiciary Committee chairman Chuck Grassley (R-Iowa) and senator Catherine Cortez Masto (D-Nevada).
+
+The bill, similar to a 2023 effort, calls for creation of an organized retail and supply chain crime coordination center to unite experts from federal, state and local law enforcement agencies, as well as retail industry representatives. The Class I railroads also operate their own police forces with powers equivalent to public law enforcement.
+
+Coordinating investigations in a timely manner is difficult because of the proliferation of different agencies. Railroad police officials are limited to carriers' facilities, while local police forces are unable to quickly investigate railroad thefts because they need specific permission to enter railroad property.
+
+""Organized criminal operations continue to evolve and escalate their targeted attacks against our nation's supply chain and retailers,"" Association of American Railroads chief executive Ian Jefferies said. The nation's largest railroads experienced a 40pc spike in cargo theft last year, costing carriers more than $100mn, AAR said.
+
+Rail thefts tend to be split between flash mob robberies and organized efforts by criminal networks, according to Danny Ramon, director of intelligence and response at logistics platform Overhaul.
+
+Flash mobs often target containers in urban areas, seeking valuable products such as apparel and footwear that they can quickly sell. These thefts often occur in regions near ports where containers are loaded onto trains, including Los Angeles, Chicago and Atlanta.
+
+But thefts in rural areas are becoming more prolific, Ramon said. They have become popular locations because it can take law enforcement an hour or longer to reach trains as opposed to minutes for urban rail cargo thefts. Rural areas also make it easier for groups to stage larger thefts.
+
+The organized groups tend to track trains from origin and monitor them along the way, breaking in during breaks in rural areas. They come prepared with equipment and cargo vans to enable them to quickly empty products from trains.
+
+Arizona has become a popular location for thefts because of its vast portions of rural area. In addition, many trains are heading east with containers of goods recently loaded from west coast ports.
+
+Thefts by criminal organizations have increased in part because of the ease in selling to individuals. The proliferation of on line websites have allowed these organizations to bypass traditional third-party middlemen and sell directly to consumers, Ramon said.",www.argusmedia.com,2025-04-14,10,US Senate seeks coordinated cargo theft probes | Latest Market News,article,0.124497077,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678805-australian-coal-methane-emissions-under-reported-ember,true,Reports on a specific event (under-reporting of methane emissions) with factual details and quotes.,Australian coal methane emissions under-reported: Ember | Latest Market News,"Australian coal miners emitted 40pc more methane in 2020 than they reported, energy think-tank Ember said in a review of satellite data released today. ","Australian coal miners emitted 40pc more methane in 2020 than they reported, energy think-tank Ember said in a review of satellite data released today.
+
+The organisation, along with energy intelligence company Kayrros, analysed methane emissions from four mining ""clusters"" in Queensland in 2020, which account for roughly three fourths of the state's thermal coal and almost all of its coking coal production. The investigators found ""a total of 1.42 ± 0.19 million tonnes of methane released from coal mines"" in that year. Miners in the state reported 1.01mnt of methane emissions during the same period.
+
+The difference between reported and actual emissions was much larger in New South Wales, Ember said. ""While the state reported 379,000t of methane in 2020, our satellite study identified 721,000t of methane that year, while only accounting for approximately 61pc of the state's coal production,"" the organisation said.
+
+If all coal mines in New South Wales followed the same trend, this would suggest total methane emissions of 1.2mn t, more than three times the figure producers reported to the government.
+
+Ember are not the only organisation criticising Australia's official numbers. Climate Trace and Open Methane, two organisations monitoring greenhouse gas emissions by satellite, suggest that Australian coal miners are only reporting half of their methane emissions. Academics supported by the UN Environment Programme (UNEP), writing in the American Chemical Society, published an article this year saying that trading company Glencore's Hail Creek mine was emitting four to five times more methane than it reported.
+
+Glencore sharply criticised the Hail Creek report, saying the study's aerial surveys lacked credibility because they were based on very limited samples and did not consider ""inherent mining variability."" The firm said that the report ""failed to detect methane emissions"" that it had reported itself.
+
+The producer, one of the country's largest, has repeatedly criticised satellite measures of methane emissions. The method, the firm said in a 2022 statement, is vulnerable to ""atmospheric contaminants such as dust, water vapour or smoke"" and cannot reliably detect the amount of greenhouse gases coming from mines.
+
+The Australian government launched a review of their methane reporting last year in light of the new satellite techniques used by researchers.
+
+The UK and EU are both planning a carbon tax on imported goods called the Carbon Border Adjustment Mechanism (CBAM) in the next two years. If either government were to accept Ember's figures, they could theoretically raise taxes on imported steel made with Australian coking coal. Neither government plans on taxing coal imports directly under CBAM.",www.argusmedia.com,2025-04-15,9,Australian coal methane emissions under-reported: Ember | Latest Market News,article,0.1390478174,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675381-egyptian-rebar-clears-eu-customs-as-merchant-bar,true,Reports on a specific event (Egyptian rebar clearing EU customs) with factual details and market analysis.,Egyptian rebar clears EU customs as merchant bar | Latest Market News,"Egyptian rebar has cleared at the Lithuanian port of Klaipeda under a product code that sits under a different EU quota category, a mill test certificate sent to rebar buyers and obtained by <i>Argus</i> shows.","Egyptian rebar has cleared at the Lithuanian port of Klaipeda under a product code that sits under a different EU quota category, a mill test certificate sent to rebar buyers and obtained by *Argus* shows.
+
+The documentation shows a parcel of steel products with the properties and specifications of rebar registered under HS code 722830, which is for hot-rolled bar, not rebar. The material is supplied by an Egyptian steel mill, and the mill test certificate obtained by *Argus* contains the assertion ""HS code for rebar is: 72 28 30 69 00"", followed by the signature of a senior quality engineer. The mill's website indicates it produces rebar, rebar in spools and rebar in coil, which fall respectively under the rebar and wire rod EU import quotas.
+
+Hot-rolled bar under the HS code 72283069 falls under category 12 for ""non-alloy and other alloy merchant bars and light sections"", for which there is currently no import restriction on Egyptian material.
+
+A trading company is thought to have discharged at least 17,000t of rebar and rebar in coils at Klaipeda on 28 March, after loading at the Egyptian port of Alexandria on 24 February. But it is not clear how much material in total has passed through customs or under which HS codes.
+
+As of 1 April, the EU's Egyptian rebar quota is capped at about 27,500t, after previously having had no limitation within the ""other countries"" allocation of about 138,000t. Some market participants estimated that there were about 80,000t of Egyptian rebar waiting to clear at EU ports on 1 April, but only about 30,000t cleared under the rebar quota on the first day, according to market participants, meaning duties paid by companies clearing material on that day will not be as high as feared.
+
+Trade data also show that Bulgaria imported 17,000t of hot-rolled bar from Egypt under HS 72283069 in January 2025, nearly three times as much as the whole EU imported in the full year of 2024 or 2023, a sign that companies are increasingly keen to seek ways around EU safeguards as they tighten.",www.argusmedia.com,2025-04-04,20,Egyptian rebar clears EU customs as merchant bar | Latest Market News,article,0.1250835868,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676168-bunker-industry-seeks-universal-alternative-fuels-rules,true,Reports on a specific event (bunker industry seeking universal fuel rules) with news-style reporting,Bunker Industry seeks universal alternative fuels rules | Latest Market News,"Bunker market participants urged the adoption of universal standards for alternative bunker fuels, warning that fragmented regulations are hampering the maritime sector's shift to lower-carbon options.","Bunker market participants urged the adoption of universal standards for alternative bunker fuels, warning that fragmented regulations are hampering the maritime sector's shift to lower-carbon options.
+
+Speaking at the S&P Global Commodity Insights FUJCON 2025, held in Fujairah, UAE, stakeholders highlighted inconsistencies and divergent regional policies, governing biofuels, methanol, ammonia and hydrogen as a key obstacle to scaling up adoption.
+
+The lack of harmonised standards on fuel certification, safety protocols and emissions accounting is creating uncertainty for operators and suppliers navigating a complex global market.
+
+""Shipping companies like us face an unfair situation, falling behind the policies, that are changing every day,"" Jens Maul Jorgensen, director of bunkering at Oldendorff Carriers said.
+
+The EU's emissions trading system (ETS) was extended to cover the maritime sector last year, and this year FuelEU Maritime came into effect, while the International Maritime Organisation (IMO) is lagging with global regulations, Jorgensen said.
+
+FuelEU Maritime, which came into effect this year, sets greenhouse gas (GHG) emissions reduction targets for vessels travelling in or out of Europe.
+
+Panel participants at FUJCON called for the replacement of ""too many regulations"" with universal, clear and policed rules.
+
+""If we do not ensure the proper policing of these rules, people will keep finding loopholes, and we do not need loopholes,"" according to chair of the International Bunker Industry Association Constantinos Capetanakis.
+
+The bunker market is under pressure to decarbonise as the IMO targets a 50pc cut in shipping emissions by 2050 from 2008 levels.
+
+Alternative fuels are central to this goal, but regulatory disparities complicate investment decisions, industry players said.
+
+Market participants warned that prolonged regulatory fragmentation could delay infrastructure investments and inflate costs for end-users.",www.argusmedia.com,2025-04-08,16,Bunker Industry seeks universal alternative fuels rules | Latest Market News,article,0.1147944333,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674653-eu-parliament-approves-delay-to-climate-policies,true,Reports on a specific real-world event (EU Parliament vote) with news-style reporting,EU Parliament approves delay to climate policies | Latest Market News,"The European Parliament today voted to postpone the application of the corporate sustainability due diligence directive (CSDDD) and the corporate sustainability reporting directive (CSRD), with final approval now required from the European Council. ","The European Parliament today voted to postpone the application of the corporate sustainability due diligence directive (CSDDD) and the corporate sustainability reporting directive (CSRD), with final approval now required from the European Council.
+
+The European Parliament has backed some of the key proposals from the European Commission's omnibus package submitted in February, which aims to delay the start of due diligence and sustainability reporting requirements by one and two years, respectively.
+
+The CSDDD would require large firms to adopt plans to mitigate their climate impact, keeping global temperatures within 1.5°C of pre-industrial levels, as per the Paris climate agreement. Under the new proposals, member states have until July 2027 to transpose the rules into national legislation, with the first wave of affected business required to be compliant from 2028.
+
+The CSRD came into force at the beginning of 2024, introducing mandatory climate and energy disclosures for some businesses. The use of certificates such as guarantees of origin and renewable power purchase agreements are the only ways recognised in the original text to document use of renewable energy. February's omnibus package sought to delay the start of reporting for companies with more than 250 employees as well as small and medium-sized enterprises by two years to 2028 and 2029, respectively.
+
+The next step in the legislative process requires formal approval from the European Council, which already indicated an agreement in an initial position adopted on 26 March.
+
+In addition to delaying the application dates, the commission is also seeking to amend the content and scope of both directives. Notably, for sustainability reporting, the changes would see 80pc of companies falling outside the initial scope.",www.argusmedia.com,2025-04-03,21,EU Parliament approves delay to climate policies | Latest Market News,article,0.1355425601,15,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679429-cyclones-disrupt-bhp-iron-ore-sales-in-january-march,true,Reports on a specific real-world event (BHP iron ore sales impacted by cyclones) with news-style reporting,Cyclones disrupt BHP iron ore sales in January-March | Latest Market News,"Australian mineral producer BHP's iron ore sales fell by 3.9pc on the year in January-March, despite total production remaining largely flat, because of months of severe weather challenges in Australia.","Australian mineral producer BHP's iron ore sales fell by 3.9pc on the year in January-March, despite total production remaining largely flat, because of months of severe weather challenges in Australia.
+
+BHP iron ore output for the 2025 financial year will sit in the lower end of its 255mn-265.5mn t guidance, it said in February. BHP had expected to operate in the upper end of its guidance range before multiple cyclones hit Western Australia (WA) in January-February.
+
+The decline in BHP's production guidance comes entirely from its WA operations. The company increased its Brazilian Samarco iron ore production guidance closer to the upper end of its 5mn-5.5mn t range. BHP produced 1.6mn t of ore at Samarco in January-March, up by 39pc on the year. The company — which runs Samarco as a joint venture with Brazilian metal firm Vale — re-opened a concentration plant at the mine in December 2024. Total production at Samarco will reach 16mn t/yr by the end of the 2025 financial year, the company said on 17 April.
+
+But production declines at the company's WA mines were limited in January-March, decreasing by just 0.3pc on the year. This was partly because of the ramp up of production at BHP's South Flank mine in July-September 2024.
+
+BHP's Samarco mine also buoyed its total iron ore sales in January-March. Exports from the site rose by 15pc on the year, partially offsetting a 4.3pc decline in shipments from the company's larger WA operations.
+
+Other producers also faced weather disruptions over January-March. Australian producer Mineral Resources revised down its 2025 iron ore production guidance by up to 2.4mn t after Cyclone Sean. Rio Tinto also lost 13mn t of shipments and will likely only reach the lower end of its production guidance range of 323mn-338mn t in 2025.
+
+| BHP iron ore quarterly results | |||||
+| Jan-Mar '25 | Oct-Dec '24 | Jan-March '24 | q-o-q % ± | y-o-y % ± | |
+| Proudction (mn t) | |||||
+| Western Australia | 60.1 | 64.8 | 60.3 | -7.1 | -0.3 |
+| Samarco | 1.6 | 1.5 | 1.2 | 11.1 | 39.3 |
+| Total | 61.8 | 66.2 | 61.5 | -6.7 | 0.5 |
+| Sales (mn t) | |||||
+| Western Australia | 59.2 | 64.3 | 61.9 | -7.9 | -4.3 |
+| Samarco | 1.4 | 1.5 | 1.3 | -4.2 | 14.9 |
+| Total | 60.7 | 65.8 | 63.1 | -7.9 | -3.9 |
+| Source: BHP |",www.argusmedia.com,2025-04-17,7,Cyclones disrupt BHP iron ore sales in January-March | Latest Market News,article,0.120894664,17,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671734-romania-s-10-year-gas-grid-plan-shows-big-ambitions,true,Reports on a specific real-world event (Romania's gas grid plan) with news-style reporting,Romania’s 10-year gas grid plan shows big ambitions | Latest Market News,"Romania may play a defining role in the regional gas market over the next decade by exploiting Black Sea resources and expanding its transmission infrastructure, gas grid operator Transgaz has said.","Romania may play a defining role in the regional gas market over the next decade by exploiting Black Sea resources and expanding its transmission infrastructure, gas grid operator Transgaz has said.
+
+Transgaz faces ""one of the biggest challenges"" that any Romanian company has encountered in the past two decades, the firm said in its 2024-33 network development plan. The operator must develop transmission corridors ""as soon as possible"" to provide enough interconnectivity with other European markets and transmission capacity to exploit domestic Black Sea gas and other regional resources.
+
+The operator is eyeing investments estimated at around €9bn, but it remains unclear how much will be built as only €736mn of those projects have reached a final investment decision (FID) or an advanced non-FID stage.
+
+Market participants also said heavy state regulation has reduced wholesale trading activity in recent years, despite Romania's gas market being fully open for industrial and residential customers.
+
+## Production jump
+
+Start-up of the Neptun Deep field in the Black Sea in autumn 2027 or earlier will roughly double Romanian gas production, which already meets around 70pc of annual demand.
+
+Romania aims to increase gas output to 18bn-20bn m³/yr by 2027, from 8bn-10bn m³/yr at present, by developing Neptun Deep, in which Romgaz and OMV Petrom share ownership (*see Romanian output forecast graph*).
+
+First gas from the field will be extracted and transported through the Tuzla-Podisor pipeline from 2027, Transgaz said. The operator estimates that 8.16bn m³/yr from Neptun Deep gas will enter the Romanian grid by autumn 2027, although the country's energy ministry has said the field might come on line in January 2027 ""or maybe even a little earlier"". In any case, construction of the Tuzla-Podisor pipeline is ""perfectly on schedule"", the ministry has said.
+
+Romania has 13 gas producers. Romgaz accounted for 54pc of domestic production, OMV Petrom 34pc and Black Sea Oil and Gas below 8pc in 2024, while other firms made up less than 2pc each (s*ee Romanian output graph)*.
+
+### Unclear demand outlook
+
+Transgaz' grid plan presents an unclear view of near-term gas demand growth.
+
+Romanian gas consumption has decreased in recent years, mainly driven by the closure of petrochemical plants. Gas consumption fell to 106.5TWh last year, from an average of 114TWh in 2021-23 and 132.4TWh in 2010-20, according to Transgaz (*see consumption graph)*.
+
+Romanian consumption may increase by about 10bn m³ in the next 3-4 years, as the 1.7GW Mintia plant, the 450MW Lernut plant and two co-generation facilities in Isalnita and Turceni are completed, boosting power-sector gas burn. The restart of the Azomures fertiliser plant and Piatra-Neamt chemical plant also add gas demand, while local areas being connected to the gas network will further lift demand, Transgaz said (*see table*).
+
+But the operator's grid plan also foresees gas consumption growth of 1pc each year in 2025-27, driven by industrial users in the food, metallurgical and construction sectors.
+
+## Supply surplus
+
+The energy ministry estimates that Neptun will increase Romania's production by 75-100pc, while domestic demand will rise by only 25pc, leaving a ""margin of gas we will be able to export"".
+
+Romania is already a net exporter when demand is low and Romanian gas prices hold a discount to nearby markets. The* Argus-*assessed Romanian day-ahead price was €4.53/MWh below the Dutch TTF on average in April-October and held a discount of €0.78/MWh over the period in 2023 (*see price graph).*
+
+Negotiations to sell Neptun output have begun. Romania and Hungary earlier this month signed a gas solidarity agreement aimed at strengthening energy security. Companies from the two countries are discussing negotiating an agreement, according to Hungarian foreign minister Peter Szijjarto. The Moldovan and Romanian energy ministries will discuss guaranteeing Moldovan access to gas purchases as soon as Neptun Deep begins production. And OMV Petrom plans to export output from Neptun Deep to an unnamed German firm.
+
+| Gas usage projects | |
+| Project | bn m³/yr |
+| Mintia power plant | 2.5 |
+| Isalnita CCGT | 0.8 |
+| Turceni CCGT | 0.8 |
+| Lernut CCGT | 1.0 |
+| Azomures fertiliser plant | 1.2 |
+| Piatra-Neamt chemical plant | 0.8 |
+| Households segment | 3.0 |
+| — Transgaz |",www.argusmedia.com,2025-03-26,29,Romania’s 10-year gas grid plan shows big ambitions | Latest Market News,article,0.1188881075,29,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671350-rising-base-oil-margins-could-push-output-up,true,Reports on a specific market trend (base oil margins) with factual data and analysis.,Rising base oil margins could push output up | Latest Market News,"Base oil premiums to feedstock vacuum gasoil (VGO) in Europe are holding firm, which could push refiners in the region to favour base oils production over diesel.","Base oil premiums to feedstock vacuum gasoil (VGO) in Europe are holding firm, which could push refiners in the region to favour base oils production over diesel.
+
+The Argus-assessed European Group I domestic SN 150 spot price premium to vacuum gasoil (VGO) 2pc northwest Europe on a fob basis hit $327.28/t last week, compared with a diesel to VGO premium of $108.38/t in the same period. The differential between the base oil premium to VGO and diesel to VGO has held at well over $100/t since the start of February, which could start incentivising more base oil output. Refiners typically start prioritising base oil production over diesel when the differential between the base oil and diesel premiums to VGO holds at $100/t or above for a period of time, especially when VGO feedstock prices rise.
+
+Supplies of VGO, diesel and base oil have tightened because of sanctions on Russian products, with refiners relying on other importers further afield for VGO, which has supported prices. VGO arrivals in Europe fell by 36pc from 2021 to 7mn t in 2024, Vortexa data show, with monthly VGO arrivals dwindling further from last November to February. European VGO premiums to Ice Brent crude futures have more than doubled from $6.50/bl to $14/bl on a cif ARA basis.
+
+As well as feedstock availability constraints, weaker buying interest for diesel, in contrast to firming base oil demand, is another factor that could push refiners to prioritise base oil production. Consumers switching to gasoline, hybrid and electric vehicles and a weakening European industry is weighing on diesel demand across the region. And diesel margins to VGO could come under further pressure from higher diesel imports in Amsterdam-Rotterdam-Antwerp (ARA) in March, supported by more tankers taking the Red Sea route and the end of refinery maintenance season. This could contribute to make base oils margins more attractive to European refiners.
+
+But Yemen-based Houthi forces have said that they will restart attacks on commercial shipping, prompting some clean tankers to divert away from the Red Sea route. This could support diesel prices and margins should supplies tighten again, and turn European refiners' focus back to diesel production over base oils.
+
+But over the last decade an estimated 55pc of European Group I nameplate capacity has been cut, creating a structurally short market. And last year saw the closure of Eni's 600,000t/yr Livorno refinery, further cutting supplies, boosting spot prices and incentivising producers to increase output.",www.argusmedia.com,2025-03-25,30,Rising base oil margins could push output up | Latest Market News,article,0.1254807562,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671576-india-s-ipl-issues-tender-to-buy-urea,true,Reports on a specific event (tender for urea) with factual details.,India’s IPL issues tender to buy urea | Latest Market News,"Indian fertilizer importer IPL has issued a tender today to buy 800,000t of granular or prilled urea for shipment to the west coast, and 700,000t of granular or prilled urea for shipment to the east coast. ","Indian fertilizer importer IPL has issued a tender today to buy 800,000t of granular or prilled urea for shipment to the west coast, and 700,000t of granular or prilled urea for shipment to the east coast.
+
+IPL requested that cargoes be loaded by 12 June. The tender closes on 8 April, with bids to be valid until 15 April.",www.argusmedia.com,2025-03-26,29,India’s IPL issues tender to buy urea | Latest Market News,article,0.09307220214,11,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677368-piedmont-sayona-to-be-renamed-as-elevra-lithium,true,Reports on a specific corporate action (merger and rebranding) in a news-style format,"Piedmont, Sayona to be renamed as Elevra Lithium | Latest Market News",North American lithium miners Piedmont Lithium and Sayona Mining will rebrand their proposed merged entity as Elevra Lithium.,"North American lithium miners Piedmont Lithium and Sayona Mining will rebrand their proposed merged entity as Elevra Lithium.
+
+Each company appointed four nominees to Elevra's board of directors, with Piedmont's Dawne Hickton serving as chair and Sayona's Lucas Dow as managing director and chief executive.
+
+The transaction is expected to close by mid-2025, pending shareholder and regulatory approvals, and other customary conditions.
+
+Piedmont expects to ship between 113,000 and 130,000 dry metric tonnes of spodumene concentrate in 2025.",www.argusmedia.com,2025-04-10,14,"Piedmont, Sayona to be renamed as Elevra Lithium | Latest Market News",article,0.1188342648,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675168-us-adds-228-000-jobs-in-march-bls,true,Reports on a specific real-world event (job growth) with news-style reporting,"US adds 228,000 jobs in March: BLS | Latest Market News","The US added a more-than-expected 228,000 jobs in March, showing hiring was picking up last month just as the new US administration began mass federal firings and announced tariffs on trading partners.","The US added a more-than-expected 228,000 jobs in March, showing hiring was picking up last month just as the new US administration began mass federal firings and announced tariffs on trading partners.
+
+Economists surveyed by Trading Economics had forecast job gains of 135,000 for March.
+
+The unemployment rate ticked up to 4.2pc in March from 4.1pc the prior month, the Bureau of Labor Statistics (BLS) reported today. Job gains in February were revised lower by 34,000 to 117,000 jobs.
+
+The unexpectedly strong job report comes amid mounting recession fears on the back of President Donald Trump's volley of trade tariffs unveiled this week and mass federal layoffs begun over the past month, which have yet to appear in the Labor surveys.
+
+US and global stocks have tumbled on the tariff news. As of 11am ET today, Fed funds futures markets are pricing in 43pc odds of a quarter point cut by the Federal Reserve at its next meeting in May and 100pc odds of at least a quarter point rate cut in June.
+
+Job gains averaged 159,000 over the 12 months prior to March.
+
+Federal government employment declined by 4,000 jobs in March following losses of 11,000 jobs in February. Employees on paid leave or receiving severance pay are counted as employed, the BLS said, so most of last month's announced federal job cuts do not show up in the data. Some federal job cuts have been reversed by court orders.
+
+Retail trade added 24,000 jobs, while transportation and warehousing added 23,000 jobs.
+
+Construction added 13,000 jobs and manufacturing added 1,000 jobs.
+
+Leisure and hospitality jobs grew by 43,000 and health care and social assistance added 78,000 jobs.
+
+Average hourly earnings rose by an annual 3.8pc, slowing from 4pc the prior month.
+
+*By Bob Willis*",www.argusmedia.com,2025-04-04,20,"US adds 228,000 jobs in March: BLS | Latest Market News",article,0.124153364,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672108-british-steel-to-close-furnaces-and-steelmaking,true,Reports on a specific real-world event (British Steel's closure plans) with news-style reporting,British Steel to close furnaces and steelmaking | Latest Market News,"Scunthorpe-based British Steel has started consultations with its workforce on the closure of its blast furnaces and steelmaking operations, with widespread redundancies.","Scunthorpe-based British Steel has started consultations with its workforce on the closure of its blast furnaces and steelmaking operations, with widespread redundancies.
+
+The company has proposed three options: the closure of the furnaces, steelmaking and Scunthorpe rod mill by early June this year; the closure of blast furnaces and steelmaking by September 2025; or the closure of the blast furnaces and steelmaking operations after September 2025.
+
+All of the options would essentially mean the company importing semi-finished steel and re-rolling it into longs, similar to Tata's decision to import slab, hot-rolled coil, cold-rolled coil and in some instances hot-dip galvanised.
+
+The government has offered British Steel £500mn towards its decarbonisation, in line with the amount Tata Steel received, but no agreement has been reached. UK energy minister Sarah Jones told the House of Commons business committee yesterday British Steel's owner Jingye had refused the £500mn offer.
+
+Market sources believe the company is holding out for greater state-support, and using the consultation as a negotiating tactic. It said in the event of its first option — closing the furnaces, steelmaking and Scunthorpe Rod Mill, by early June — it would not be able to commit to electric arc furnace-based technology.
+
+Market sources have questioned how long the company would run the furnaces. It has been exploring options for bringing in external gas supply to power its reheat furnaces and rolling lines for some time. Some have also questioned the company's commitment to electric arc furnace (EAF)-based production.
+
+British Steel said the ageing furnaces and steelmaking operations are ""no longer financially sustainable due to highly challenging market conditions, the imposition of tariffs and higher environmental costs relating to the production of high-carbon steel"". Changes need to be made to put the business on a sustainable footing, it said.
+
+Unions have asked the government to provide an additional £200mn to British Steel to keep the furnaces — which have been beset by issues in recent years — running until EAFs are in place.
+
+""We urge Jingye and the UK Government to get back around the table to resume negotiations before it is too late"", Roy Rickhuss, general secretary of the Community Union, said.",www.argusmedia.com,2025-03-27,28,British Steel to close furnaces and steelmaking | Latest Market News,article,0.1264005602,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672330-recent-deep-sea-and-short-sea-cfr-turkey-scrap-deals,true,Reports on specific market transactions with factual data.,Recent deep-sea and short-sea cfr Turkey scrap deals | Latest Market News,A summary of the most recent deep-sea and short-sea cfr Turkey ferrous scrap deals seen by Argus.,"A summary of the most recent deep-sea and short-sea cfr Turkey ferrous scrap deals seen by Argus.
+
+| Ferrous scrap deep-sea trades (average composition price, cfr Turkey) | |||||||
+| Date | Volume, t | Price, $ | Shipment | Buyer | Seller | Composition | Index relevant |
+| 21-Mar | 40,000 | 383 (80:20) | April | Izmir | USA | HMS 1/2 85:15, shred, bonus | Y |
+| 18-Mar | 30,000 | 376 (80:20) | April | Iskenderun | Cont. Europe | HMS 1/2 80:20, shred, bonus | Y |
+| 18-Mar | 40,000 | 381 (80:20) | April | Iskenderun | USA | HMS 1/2 80:20, shred, bonus | Y |
+| 18-Mar | 40,000 | 380 (80:20) | April | Marmara | Baltics/Scan | HMS 1/2 80:20, shred, bonus | Y |
+| 17-Mar | 30,000 | 375 (80:20) | April | Iskenderun | Cont. Europe | HMS 1/2 80:20, shred, bonus | Y |
+| 14-Mar | 30,000 | 380 (80:20) | April | Marmara | USA | HMS 1/2 80:20, shred, bonus | Y |
+| 13-Mar | 30,000 | 382 (80:20) | April | Iskenderun | USA | HMS 1/2 95:5, shred | Y |
+| 13-Mar | 30,000 | 380 (80:20) | April | Izmir | USA | HMS 1/2 80:20, shred | Y |
+| 13-Mar | 30,000 | 375 (80:20) | April | Izmir | Cont. Europe/UK | HMS 1/2 80:20, shred | Y |
+| 13-Mar | 30,000 | 380 (80:20) | March | Iskenderun | USA | HMS 1/2 80:20, shred | Y |
+
+| Ferrous scrap short-sea trades (average composition price, cif Marmara) | |||||||
+| Date | Volume, t | Price, $ | Shipment | Buyer | Seller | Composition | Index relevant |
+| 24-Mar | 3,000 | 353 | April | Izmir | Romania | HMS 1/2 80:20 | Y |
+| 24-Mar | 3,000 | 351 | April | Bartin | Romania | HMS 1/2 80:20 | Y |
+| 21-Mar | 5,000 | 370 | April | Izmir | Greece | HMS 1/2 80:20 | Y |
+| 21-Mar | 6,000 | 369 | April | Marmara | Italy | HMS 1/2 80:20, bonus | Y |",www.argusmedia.com,2025-03-27,28,Recent deep-sea and short-sea cfr Turkey scrap deals | Latest Market News,article,0.1144081365,10,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671167-henan-xlx-liven-tie-up-to-supply-fertilizer-to-se-asia,true,Reports on a specific business partnership and production plans in a news-style format.,"Henan XLX, Liven tie up to supply fertilizer to SE Asia | Latest Market News",Chinese fertilizer producer Henan Xinlianxin International Trading and Singapore-based trading firm Liven Nutrients have partnered to distribute urea and NPK fertilizers to southeast Asia from Henan Xinlianxin's new fertilizer production plant in Guangxi province.,"Chinese fertilizer producer Henan Xinlianxin International Trading and Singapore-based trading firm Liven Nutrients have partnered to distribute urea and NPK fertilizers to southeast Asia from Henan Xinlianxin's new fertilizer production plant in Guangxi province.
+
+Xinlianxin's fertilizer unit in Guangxi is expected to be fully completed by 2027. The unit will produce both NPK and urea fertilizers. Phase 1 of NPK production at the site has started, with the plant producing around 300,000 t/yr of NPK fertilizers currently. Urea production capacity is expected to come on line in 2027.
+
+Fertilizers produced at Xinlianxin's Guangxi unit are targeted for export to southeast Asia. The firms will use multiple transportation channels including waterways, railroads and roads. The expected opening of Vietnam's new Binh Lu Canal in late 2026 will further enhance connectivity between Guangxi and northern Vietnam, especially for container shipments. Transportation between Guangxi to other southeast Asian countries currently takes a few days.
+
+Henan Xinlianxin is a Chinese fertilizer manufacturer with major production bases in Henan, Xinjiang, and Jiangxi provinces. The company's total NPK production capacity averages around 4.4mn-4.5mn t/yr, with around 4mn t/yr of urea production.",www.argusmedia.com,2025-03-25,30,"Henan XLX, Liven tie up to supply fertilizer to SE Asia | Latest Market News",article,0.09726463141,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677135-norway-plans-to-cut-ghgs-but-remain-oil-gas-producer,true,Reports on a specific political decision (Norway's GHG reduction plan) in a news-style format.,"Norway plans to cut GHGs, but remain oil, gas producer | Latest Market News","Norway's government has proposed a greenhouse gas (GHG) emissions reduction of a minimum 70-75pc by 2035, from a 1990 baseline, but has also committed to the country remaining ""a stable and predictable supplier of oil and gas produced with low emissions"". ","Norway's government has proposed a greenhouse gas (GHG) emissions reduction of a minimum 70-75pc by 2035, from a 1990 baseline, but has also committed to the country remaining ""a stable and predictable supplier of oil and gas produced with low emissions"".
+
+The government today set out plans for a 2035 GHG reduction target, as well as a wider climate plan for the country. The 2035 GHG reduction targets build on Norway's 2030 goal of ""at least"" a 55pc reduction in GHGs, again from 1990 levels. Norway has a legislated goal of ""a low-emission society"" by 2050 — GHG reductions of 90-95pc from the 1990 baseline.
+
+Norway's government underlined its commitment to Paris climate agreement goals and phasing out the use of fossil fuels ""towards 2050"", but also said that it would ""not prepare a strategy for the end phase of Norwegian oil and gas"".
+
+""The government's plan is about phasing out emissions, not industries"", it said, noting that Norway is ""a significant contributor to Europe's energy security"". Norway is the largest producer and only net exporter of oil and gas in Europe.
+
+""The government will further develop the petroleum industry and facilitate the future provision of fields… production will continue to be efficient and with low emissions,"" the government said. It aims for the country's oil and gas sector — the country's highest-emitting industry — to bring emissions from production to net zero in 2050. The bulk of oil and gas emissions are from downstream use — known as scope 3.
+
+Norway plans to achieve the majority of its proposed 70-75pc GHG cuts through national measures, including reduced fossil fuel use and both technical and nature-based carbon removals. It also plans to purchase emissions reductions from outside the EU and European Economic Area. This refers to internationally transferred mitigation outcomes (ITMOs) — emission credits — under Article 6 of the Paris climate agreement.
+
+Norway's parliament will consider the proposals. Once legislated in the country's climate act, Norway plans to communicate its updated plans to the UN.
+
+Signatories to the Paris climate agreement are expected to submit updated climate plans — known as nationally determined contributions (NDCs) — to UN climate body the UNFCCC every five years. The deadline for NDCs setting out climate goals up to 2035 was in February, but many countries have yet to submit plans.",www.argusmedia.com,2025-04-10,14,"Norway plans to cut GHGs, but remain oil, gas producer | Latest Market News",article,0.1156636907,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680889-indonesia-stands-committed-to-ni-controls-ni-indonesia,true,Reports on a specific event (Indonesia's nickel export controls) with factual reporting.,Indonesia stands committed to Ni controls: Ni Indonesia | Latest Market News,"Indonesia remains committed to controlling nickel exports as well as increasing downstream value, the country's environment minister told delegates at the first <i>Argus</i> Nickel Indonesia conference today.","Indonesia remains committed to controlling nickel exports as well as increasing downstream value, the country's environment minister told delegates at the first *Argus* Nickel Indonesia conference today.
+
+Cecep Mochammad Yasin, director of mineral business development at the energy and mineral resources ministry, said the rapid growth of Indonesian nickel output made it necessary to adjust royalty rates and maintain output controls to preserve ""invaluable nickel reserves"" and stabilise prices on the international market.
+
+The Indonesian government in March adopted Regulation 19 of 2025, increasing royalty rates for nickel ore to 14-19pc, up from a previous flat rate of 10pc, while Ferronickel and NPI royalty rates were introduced at 5-7pc and nickel matte at 3.5-5.5pc. The new rates will take effect from the end of April.
+
+""This is a critical step towards ensuring that our natural resources give optimum benefits to all Indonesians by gradually increasing royalty rates,"" Cecep said.
+
+### Preserving Indonesia's mineral wealth
+
+Cecep emphasised his country's commitment to preserving nickel reserves, saying Indonesia needed to maintain production controls to increase the longevity of critical minerals.
+
+""We have a responsibility to manage this resource to ensure availability for future generations,"" he said. ""Massive exploitation of natural resources without regard for conservation will result in resource depletion. We must learn from other countries' experiences to make sure our nickel reserves are not depleted too quickly.""
+
+Indonesia earlier this year set a production quota for nickel ore in 2025 at around 200mn t, a reduction from 2024's estimated production of 215mn t. The government had previously approved 240mn t of production out to 2026, but a reduction was made in January owing to a nickel supply glut in the international market.
+
+Since then, nickel prices have continued to fall, reaching their lowest since early 2020 at $14,000-14,030/t on the London Metal Exchange (LME) on 9 April after US tariffs were announced. Prices have since bounced back to about $15,000/t on continued trade negotiations between the US and other economic partners.
+
+The minister also hinted at working with other nickel producing countries ""to create a shared understanding of global production management"", which he said would be a ""key step"" towards international price stability.
+
+Government officials warned delegates that over the coming years, the quality of nickel grades will decline, as some of the low-hanging fruit has already been picked.
+
+""Resource quality will gradually decline,"" Indonesia's National Economic Council executive director Tubugas Nugraha said. ""Over the next 2-3 years this trend will be balanced by increased production, but in the longer term the nickel content, especially in our NPI products will face structural challenges.""
+
+### Increasing downstream ambitions
+
+Indonesia has ambitions to add further value downstream in the supply chain, including in stainless steel and battery production, delegates heard.
+
+""By promoting the growth of domestic nickel processing and refining industries, we can increase added value and reduce reliance on exports,"" Tabagus told delegates. ""Downstreaming can also absorb part of the supply and produce consistent demand.""
+
+Tubagus added that downstreaming is part of Indonesia's 2045 plan for economic development, moving from extracting raw ore to producing value-added materials.
+
+He added that the country's ambition was to become a ""global hub"" for stainless steel, battery raw materials and electric vehicle (EV) components.
+
+Under the Indonesia Emas 2045 plan, the country plans to invest over $600bn into commodity linked industries in the coming decades, in order to escape what Indonesian national development planning ministry energy resources director Nizhar Marizi called its own ""middle-income trap"".
+
+Tax revenues will be key to this plan, as a report by the World Bank in December 2024 highlighted, saying Indonesia would need ""structural reforms"" to increase tax receipts and fund its ambitions.",www.argusmedia.com,2025-04-23,1,Indonesia stands committed to Ni controls: Ni Indonesia | Latest Market News,article,0.125331937,26,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676959-japan-s-jfe-finalises-investment-in-eaf-steel-plant,true,Reports on a specific corporate action (JFE investment) in a news-style format,Japan’s JFE finalises investment in EAF steel plant | Latest Market News,"Japanese steel producer JFE has made the final investment decision on its first large-scale electric arc furnace (EAF) plant as part of the company's decarbonisation efforts, it announced today.","Japanese steel producer JFE has made the final investment decision on its first large-scale electric arc furnace (EAF) plant as part of the company's decarbonisation efforts, it announced today.
+
+JFE will invest ¥329bn ($2.2bn) in a 2mn t/yr EAF steel production facility in western Okayama, aiming to start commercial operations sometime during April-June 2028, according to the firm. This would make it the largest EAF facility by capacity in Japan, the firm said, adding that JFE is likely to replace its existing basic oxygen furnaces (BOF) plant although further details were yet undecided.
+
+JFE initially expected to start mass production in 2027, but it delayed the project partly because the ¥105bn subsidy from the Japanese government was approved only on 9 April, the firm said.
+
+Major domestic steel producers using the BOF method are accelerating their shift to EAFs to meet decarbonisation goals.
+
+The country's largest steel mill Nippon Steel started EAF commercial operations in 2022, and it plans to invest in another EAF plant in the southern Kyushu area. This is to replace the existing BOF facility that is producing 3.6mn t/yr of steel products, according to Nippon.
+
+Kobe Steel, the third-largest domestic steel firm, also announced in May 2024 that it will introduce a new EAF sometime during the 2030s, looking to replace one of the two BOFs at its Kakogawa steel works in the country's western Hyogo prefecture.
+
+Japan aims to hit its net zero emission goal by 2050 and it is critical to reduce greenhouse gas emission from the steel industry, which accounts for 35pc of total emissions in the country's manufacturing industry.",www.argusmedia.com,2025-04-10,14,Japan’s JFE finalises investment in EAF steel plant | Latest Market News,article,0.1230431452,16,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681256-us-states-including-new-york-sue-trump-over-tariffs,true,Reports on a specific real-world event (lawsuit) with news-style reporting,US states including New York sue Trump over tariffs | Latest Market News,"A coalition of 12 states including New York is suing the administration of President Donald Trump for imposing ""illegal"" tariffs that threaten to raise inflation and derail economic growth.","A coalition of 12 states including New York is suing the administration of President Donald Trump for imposing ""illegal"" tariffs that threaten to raise inflation and derail economic growth.
+
+The lawsuit, filed by attorneys general from the 12 states, argues that Congress has not granted the president the authority to impose the tariffs and the administration violated the law by imposing them through executive orders, social media posts, and agency orders.
+
+""President Trump's reckless tariffs have skyrocketed costs for consumers and unleashed economic chaos across the country,"" said New York governor Kathy Hochul (D). ""New York is standing up to fight back against the largest federal tax hike in American history.""
+
+The lawsuit alleges the tariffs will increase unemployment, threaten wages by slowing economic growth and push up the cost of key goods from electronics to building materials.
+
+The lawsuit, which was filed in the United States Court of International Trade, seeks a court order halting the tariffs.",www.argusmedia.com,2025-04-23,1,US states including New York sue Trump over tariffs | Latest Market News,article,0.1139054077,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673747-french-nuclear-modulation-to-step-up-this-summer,true,Reports on a specific real-world event (French nuclear modulation) with news-style reporting,French nuclear modulation to step up this summer | Latest Market News,"Modulation in the French nuclear fleet, and the consequent gap between nuclear availability and output, is set to grow in the coming weeks as consumption falls in summer and solar output picks up.","Modulation in the French nuclear fleet, and the consequent gap between nuclear availability and output, is set to grow in the coming weeks as consumption falls in summer and solar output picks up.
+
+But the fleet's ability to modulate, touted as one of its great strengths, could be put to the test by growing amounts of intermittent renewable capacity, without any accompanying rise in consumption or in flexible storage capacity.
+
+France's flexible nuclear plants are unusual in being able to modulate their output downwards, with each reactor capable of dropping twice a day to 20pc of rated output.
+
+Nuclear reactors by their nature have high fixed costs and low variable costs. But operator EdF still reduces production in hours in which prices fall below these low variable costs, widening the gap between the theoretical available capacity and actual production. And low-priced hours became more common last year, particularly in the summer, in the middle of the day and on weekends, as low demand coincided with high nuclear and renewable production.
+
+The gap between availability and output across the fleet typically has held at 1-2GW on a monthly basis in recent years. But last summer, it jumped to 4GW on average in each month from April-August (*see availability-output gap graph*).
+
+And so far this year it has averaged 2GW, compared with 1.8GW in the same period last year. Modulation has held higher too, with the difference between maximum and minimum daily nuclear output averaging 4.6GW, up from 3.2GW last year (*see modulation graph*).
+
+Solar output so far this year has averaged 2.4GW, up by 35pc on 1.8GW in the same period in 2024, after France's solar fleet grew by 5GW, or roughly a quarter, over 2024. As output increases with longer days, this will begin translating into increasingly more output centred around midday, driving stronger modulation.
+
+## Modulation becomes political
+
+Modulation has this year become a political football, with the government promoting the parallel growth of nuclear and intermittent renewables, while an insurgent faction, typically on the political right, claims that more renewables are at best wasteful and at worst actively damage the nuclear fleet.
+
+France's nuclear fleet has always modulated, as its large size means residual demand is lower than capacity in low consumption periods. But the extent of this modulation grew sharply last year. Lower consumption contributed to this, as did the growth of renewables. Much of France's renewable capacity is not exposed to market prices, as it is remunerated by feed-in tariffs, and has no incentive to shut down when prices fall below zero. Even the minority of capacity that is required to halt production when prices fall below zero in order to retain subsidy still can produce at prices only slightly above zero, or below the marginal cost that drives EdF to modulate down nuclear output.
+
+Operator EdF defends its ability to modulate. The firm's nuclear chief, Etienne Dutheil, last year told a senate commission that the fleet's ability to modulate was the ""envy"" of other operators. And modulation has ""very few effects"" as long as it is partial and does not require a total shutdown that makes the plant cool down, he said. The firm told the senate enquiry that thus far, there is ""no proven statistical link between modulation and a possible loss of production or increased failures of plants"". But modulation could increase wear on reactors' secondary circuits and consequently increase maintenance needs, it said.
+
+Proponents of a combined nuclear and renewables approach say that meeting France's goals for electrifying end-uses will require a large volume of extra electricity in the coming years, which potential new nuclear plants — planned for the second half of the next decade at the earliest — will not be able to deliver in time.
+
+But opponents decry the combination of nuclear and renewables as wasteful, given that EdF does not save on any of its hefty fixed costs when modulating down nuclear plants to make way for zero-marginal cost renewable output, essentially putting a double burden on consumers that have to pay twice for two separate generating fleets.
+
+And others put forward the damage that they say modulation does to the nuclear fleet. Rassemblement National (RN) leader Marine Le Pen raised the topic in a written question to the government last month, asserting that modulation ""prematurely ages pipes and welds of reactors"".
+
+And even some internal EdF documents present modulation in a less benign light than the firm's chiefs. The combination of renewables and nuclear leads to power output fluctuations that are ""never insignificant in terms of safety, especially of the control of the reactor core, and the maintainability, longevity and operating costs of our facilities"", according to a 2024 report by the company's chief nuclear safety inspector.
+
+The PPE3 energy plan, which the government hopes to finalise in law imminently, commits France to rapid increases in renewables deployment. If the plan's objectives are followed, intermittent output will grow in the coming years. The plan also aims for a rapid increase in consumption to soak up the extra power produced. But potential drivers of electrification such as heat pumps and electric vehicles had their subsidies slashed in the 2025 budget.
+
+Increased storage capacity could be a way to integrate more intermittent renewables. France already has pumped-storage sites that can add up to 3.8GW of flexible demand during peak output periods.
+
+But battery storage is little developed in France, thanks partly to these pumped-storage sites and to nuclear modulation, both of which limit intra-day spreads. As battery capacity grows, it typically quickly saturates the ancillary services market and these wholesale spreads will become increasingly important for making battery projects profitable.",www.argusmedia.com,2025-04-01,23,French nuclear modulation to step up this summer | Latest Market News,article,0.1501616644,28,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678304-german-green-party-warns-on-climate-policy-for-heating,true,Reports on a specific political event and policy discussion with factual reporting.,German Green party warns on climate policy for heating | Latest Market News,"Germany's soon-to-be opposition Green party today warned against the prospective new government's plans for the heating sector, which the Greens say will lead to Germany incurring high fines under the EU's effort-sharing regulation (ESR), particularly as the coalition also seeks to ""deliberately delay"" the EU's buildings directive.","Germany's soon-to-be opposition Green party today warned against the prospective new government's plans for the heating sector, which the Greens say will lead to Germany incurring high fines under the EU's effort-sharing regulation (ESR), particularly as the coalition also seeks to ""deliberately delay"" the EU's buildings directive.
+
+The expected new government coalition parties CDU/CSU and SPD pledged in their coalition treaty more openness and the use of ""scope for implementation"" to achieve energy efficiency, while emphasising their commitment to reaching climate neutrality by 2045.
+
+The coalition also agreed to end the outgoing government's building energy act, with its focus on mandatory renewable energies shares, and instead focus on ""achievable CO2 avoidance"" as a key performance indicator in the heating sector.
+
+In ""deliberately"" delaying ""urgently needed"" action, Germany could incur high EU fines while still making heating more expensive for users, the Greens warned, as people are driven into ""fossil fuel dependencies"" and ""cost traps"".
+
+And the lax implementation of the EU's energy performance of buildings directive (EPBD) threatens to delay refurbishment and energy efficiency, the party said.
+
+German energy efficiency association Deneff similarly warned against a delayed implementation of the EPBD and the ""vague"" role accorded to the carbon price in the building sector.
+
+But Deneff commended the coalition's backing of existing energy efficiency support programmes, despite the envisaged end to the buildings energy act.
+
+The act was the brainchild of the Green-led outgoing economy ministry, fiercely criticised by the then-opposition CDU/CSU and only half-heartedly supported by outgoing chancellor Olaf Scholz's SPD party.
+
+A recent study found that prices under the upcoming EU emissions trading system covering buildings and road transport (EU ETS 2) could turn out much higher than anticipated by the European Commission. Cologne University-based research institute EWI in a recent paper warned that carbon prices under the ETS 2 could climb from about €120/t of CO2 equivalent (CO2e) in 2027 to more than €200/t CO2e by 2035, significantly higher than the current price of €55/t CO2e under Germany's domestic carbon pricing scheme for the sectors.
+
+This is because of the sectors' high short-term marginal abatement costs, with necessary investments such as heat pumps and building renovations being cost-intensive and progressing slowly.
+
+The Greens on 11 April slammed the coalition treaty for advocating the use of ""dubious foreign emissions reductions"", its ""excessive"" focus on carbon capture and storage technology and touting an ""overcapacity"" of new gas-fired plants that could lead to a ""fossil lock-in"".
+
+The lower house of parliament the Bundestag on 6 May will elect CDU leader Friedrich Merz as Germany's chancellor, assuming the CDU and SPD parties give the coalition the green light as the CSU did last week.",www.argusmedia.com,2025-04-14,10,German Green party warns on climate policy for heating | Latest Market News,article,0.1236230568,21,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675163-eu-sees-no-credibility-issue-in-2040-ghg-target-delay,true,Reports on a specific event (EU's GHG target) with factual reporting,EU sees no credibility issue in 2040 GHG target delay | Latest Market News,"The lack of a proposal for a 2040 greenhouse gas (GHG) reduction target is not a credibility issue for the European Commission, officials said. ","The lack of a proposal for a 2040 greenhouse gas (GHG) reduction target is not a credibility issue for the European Commission, officials said.
+
+The commission will have an ""ambitious"" 2040 GHG proposal in time to derive a 2035 climate plan for the EU ""well in time"" for the UN Cop 30 climate talks in Belem, Brazil, over 10-21 November.
+
+The commission was expected to make a legislative proposal for a 2040 EU climate target no later than six months after the conclusion of the first global stocktake under the Paris climate agreement, which concluded at Cop 28 in December 2023, as per the bloc's European Climate Law.
+
+The process is ""quite late nationally and also globally"", the commission acknowledged. But officials insist that the update to the climate law, setting a 2040 GHG target, will come ""well in time"" for the Cop process. The EU will then derive its nationally determined contribution (NDC) to the Paris deal for 2035 from 2040. The official deadline for parties to submit their updated NDC was 10 February, but only 12 countries made timely submissions.
+
+""The credibility issue is much less to do with the agenda now,"" climate spokesperson Anna-Kaisa Itkonen said. EU climate commissioner Wopke Hoekstra has made ""very, very clear"" that the commission is preparing for an ""ambitious climate law"".
+
+""Ninety per cent is currently in the political guidelines,"" Itkonen said. ""It is the starting point for these discussions,"" she added, underlining the extreme importance of presenting a 2040 proposal that has a ""substantial majority"".
+
+Another EU source noted that the commission is discussing various options and scenarios with EU member states and the European Parliament. ""We want to keep the ambition as high as possible. So our starting point of discussion is 90pc,"" the source said.
+
+Discussion of 2040 flexibility — such as following a weaker trajectory toward climate neutrality, or using international credits — would have ""severely negative"" implications for the EU's standing in international climate action, NGO Bellona Europa's senior manager for carbon accounting, Mark Preston Aragones, said.
+
+""The commission should not come with an already watered-down proposal even before negotiations formally begin with the European Parliament and EU member states,"" he said.",www.argusmedia.com,2025-04-04,20,EU sees no credibility issue in 2040 GHG target delay | Latest Market News,article,0.1218507213,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675577-oil-futures-stock-markets-slump-as-tariffs-take-effect,true,Reports on a specific real-world event (market reaction to tariffs) with news-style reporting,"Oil futures, stock markets slump as tariffs take effect | Latest Market News","Oil futures and stock markets fell sharply again in early Asian trading on Monday, after the first tranche of US import tariffs came into force.","Oil futures and stock markets fell sharply again in early Asian trading on Monday, after the first tranche of US import tariffs came into force.
+
+Crude futures fell by more than 4pc after markets opened. US benchmark crude WTI futures fell below $60/bl to a new four-year low.
+
+Regional stock markets also dropped sharply. Markets in China — which were closed for a holiday at the end of last week — dropped by almost 10pc, while Japanese and South Korean exchanges fell by up to 6pc.
+
+US president Donald Trump's 10pc tariff on imports from all countries took effect on 5 April, with exemptions for some commodities. What Trump has described as ""reciprocal"" tariffs targeting some of the US' biggest trade partners are due to enter into force at 12:01 ET (04:01 GMT) on 9 April.
+
+Trump has given no indication that he will cancel or postpone the tariffs, despite the market turmoil in recent days, although he has held out prospects of negotiated reductions with some countries.
+
+The president denied on 6 April that he is crashing the markets deliberately. ""But sometimes you have to take medicine to fix something,"" he told reporters.
+
+China announced its own 34pc tariffs on all US imports late on 4 April, adding to the pressure on financial markets. Beijing will continue to take ""resolute measures"" to protect its interests, state-owned media reported over the weekend.
+
+China is the only major US trading partner that has so far retaliated against the US tariffs. Several other countries in Asia have said they do not plan to retaliate or have asked Trump to delay the tariffs.
+
+Benchmark crude futures have now fallen by up to 18pc since Trump announced his tariffs. Crude oil came under additional pressure on 7 April after Saudi Arabia's state-controlled producer Saudi Aramco reduced its official formula prices for May-loading cargoes, including particularly sharp cuts for buyers in Asia.
+
+The front-month June Brent contract on Ice fell by 3.9pc to a low of $63.01/bl soon after trading opened in Asia on 7 April, before later recovering slightly to trade 2.8pc lower at 10:45am Singapore time (3:45am GMT).
+
+The Nymex front-month May crude contract fell to $59.38/bl, the lowest since April 2021, before narrowing its losses slightly.",www.argusmedia.com,2025-04-07,17,"Oil futures, stock markets slump as tariffs take effect | Latest Market News",article,0.1122736597,20,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679400-japan-s-mitsui-invests-in-us-e-fuel-producer,true,Reports on a specific corporate investment with factual details and news-style reporting,Japan’s Mitsui invests in US e-fuel producer | Latest Market News,"Japanese trading company Mitsui has invested in California-based synthetic fuel (e-fuel) producer Infinium, aiming to acquire knowledge on technology and commercialisation in the emerging sector.","Japanese trading company Mitsui has invested in California-based synthetic fuel (e-fuel) producer Infinium, aiming to acquire knowledge on technology and commercialisation in the emerging sector.
+
+The investment in Infinium was conducted in March, Mitsui told *Argus* on 16 April, declining to disclose the specific amount. This marks Mitsui's second investment in e-fuel producers. The firm invested in California-based synthetic sustainable aviation fuel (e-SAF) producer Twelve Benefit.
+
+Infinium produces green hydrogen from water by electrolysis, and converts the hydrogen and CO2 into e-fuels by using renewable energy. The firm is planning to launch its second plant, which will specialise in e-SAF production. International Airlines Group (IAG) and American Airlines have agreed to receive the e-SAF that will be produced at the plant.
+
+E-fuels can help reduce over 90pc of greenhouse gas (GHG) emissions compared with conventional fossil fuels, and are notable as ""drop-in"" substitutes for conventional fuels, applicable to existing engines and infrastructures, Mitsui said.
+
+Mitsui is observing the e-SAF market. SAF is a relatively promising prospect in the renewable energy sector, on the back of the target by the UN's International Civil Aviation Organisation (ICAO) to achieve net-zero emissions in international aviation by 2050, as well as governmental policies bolstering the deployment of SAF, a representative of the firm told *Argus*.
+
+Japan plans to replace 10pc of the jet fuel consumed by domestic airlines with SAF in 2030.",www.argusmedia.com,2025-04-17,7,Japan’s Mitsui invests in US e-fuel producer | Latest Market News,article,0.1232689129,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674487-india-allocates-coke-import-quotas-for-fy2025-26,true,"Reports on a specific event (India's allocation of import quotas) in a factual, news-like format.",India allocates coke import quotas for FY2025-26 | Latest Market News,"India has allocated more import quotas of calcined petroleum coke (CPC) from a year earlier for the April 2025-March 2026 fiscal year, while allocations of green petroleum coke (GPC) quota to calciners are marginally lower on the year.","India has allocated more import quotas of calcined petroleum coke (CPC) from a year earlier for the April 2025-March 2026 fiscal year, while allocations of green petroleum coke (GPC) quota to calciners are marginally lower on the year.
+
+India's Directorate General of Foreign Trade (DGFT), which is part of the commerce and industry ministry, allocated a CPC import quota of 775,000t in a meeting last month, according to minutes reviewed by *Argus*. This was up from 500,000t in 2024-25.
+
+The DGFT allocated about 1.87mn t of GPC quota for 2025-26, marginally below the 1.9mn t granted for previous year. This quota was distributed among 25 calciners, with Rain CII Carbon securing the highest allocation of 462,589t for 2025-26, while fellow calciner Sanvira was granted permission to import 374,477t.
+
+Goa Carbon was granted a quota of 274,354t, while Paradip Calciner received a quota of 106,993t. Petro Carbon was given a quota of 83,583t, while Neo Carbons got an approval for imports of 66,871t. Brahmaputra Carbon and Guwahati Carbon secured 50,000t each. India Carbon (West Bengal) was granted a quantity of 49,563t, while India Carbon (Guwahati) received 43,828t. The remaining quota was distributed among 15 other calciners.
+
+The DGFT made the allocations in proportion to calciners' production capacity. In cases where calciners sought less than they were eligible for, the surplus was proportionately distributed among all the applicants. But in most of these cases, the allocated quantity was down from last year.
+
+The 775,000t CPC quota for 2025-26 was made to four aluminium smelters — Vedanta, Bharat Aluminium, Hindalco Industries, and state-controlled producer Nalco. Vedanta received 336,608t, Hindalco 262,126t, Bharat Aluminium 116,265t, and Nalco 60,000t.
+
+The GPC quota for calciners was hiked by 500,000 t/yr to 1.9mn t/yr from the 2024-25 fiscal year onwards, following a February 2024 order by the Commission for Air Quality Management. The order also raised the CPC quota to 800,000 t/yr with effect from the 2025-26 fiscal year, from 500,000 t/yr previously.
+
+Calciners and smelters are expected to purchase seaborne GPC and CPC based on these quotas and complete imports before 31 March 2026. Companies that are unable to fully utilise the approved quota must inform the DGFT by 31 October so that the unused quota is redistributed among other companies.
+
+### Higher domestic supplies limit CPC imports
+
+A sharp increase in domestic CPC output and supplies in the last fiscal year, because of higher GPC import quotas and a price advantage compared to the seaborne market, limited smelters' imports of CPC. Most smelters were not able to use the allocated import quotas last year, said a market participant. It is unlikely that smelters would be able to entirely utilise the increased quota this year, he added.
+
+A higher CPC supply is already reducing India's demand for CPC imports from regions like China and the Mideast Gulf. Indian smelters are also finding themselves in a stronger position to negotiate domestic purchases and imported cargoes, with companies choosing domestic supply over imports from China. ""This is an unusual situation as imported cargoes have been historically cheaper,"" one said.
+
+Meanwhile, domestic calciners are expected to continue to be aggressive in their pricing because of increased capacity use and higher economies of scale. Most imports will be done on a case-to-case basis when it offers a quality or price advantage, said another participant.
+
+Smelters received 350,800t of CPC over April 2024-February 2025, according to data from shipbroker Interocean. This was down from 491,000t a year earlier and well below the quota of 500,000t for the year ended 31 March. March data was not yet available but the total for 2024-25 should still be well below the quota.",www.argusmedia.com,2025-04-03,21,India allocates coke import quotas for FY2025-26 | Latest Market News,article,0.1250161374,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678057-brunei-lng-undergoes-unplanned-downtime,true,Reports on a specific real-world event (operational upset at a LNG terminal) with news-style reporting,Brunei LNG undergoes unplanned downtime | Latest Market News,"Brunei's 7.2mn t/yr Brunei LNG export terminal experienced an operational upset on 11 April, but there were no reported injuries or damages to its assets, the firm said in a notice. ","Brunei's 7.2mn t/yr Brunei LNG export terminal experienced an operational upset on 11 April, but there were no reported injuries or damages to its assets, the firm said in a notice.
+
+""Normalisation process is currently in progress,"" the firm added. Visible flaring and black smoke from the plant may be observed during this time, but the situation is under control and poses no risk to the surrounding community or environment, the firm reported.
+
+Brunei LNG cancelled its tender offering a cargo on a fob basis for loading on 22 June, likely as a result of the operational upset. The tender was initially due to close on 17 April.
+
+It is still uncertain when the export terminal will resume normal operations.",www.argusmedia.com,2025-04-14,10,Brunei LNG undergoes unplanned downtime | Latest Market News,article,0.1066938711,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679767-imf-anticipates-lower-growth-from-us-tariffs,true,Reports on a specific real-world event (IMF's economic projections) with news-style reporting,IMF anticipates lower growth from US tariffs | Latest Market News,"Economic growth projections set for release next week will include ""notable markdowns"" caused by higher US tariffs that have been disrupting trade and stressing financial markets, IMF managing director Kristalina Georgieva said today.","Economic growth projections set for release next week will include ""notable markdowns"" caused by higher US tariffs that have been disrupting trade and stressing financial markets, IMF managing director Kristalina Georgieva said today.
+
+The IMF earlier this month warned that the tariffs that President Donald Trump was placing on trading partners could pose a ""significant risk"" to the global economy. Those higher trade barriers are on track to reduce growth, raise prices for consumers and create incremental costs related to uncertainty, the IMF plans to say in its *World Economic Outlook* on 22 April.
+
+""Our new growth projections will include notable markdowns, but not recession,"" Georgieva said Thursday in a speech previewing the outlook. ""We will also see markups to the inflation forecasts for some countries.""
+
+Trump has already placed an across-the-board 10pc tariff on most trading partners, with higher tariffs on some goods from Canada and Mexico, a 145pc tariff on China, and an exception for most energy imports. Those tariffs — combined with Trump's on-again, off-again threats to impose far higher tariffs — have been fueling uncertainty for businesses and trading partners.
+
+The recent tariff ""increases, pauses, escalations and exemption"" will likely have significant consequences for the global economy, Georgieva said, resulting in a postponement of investment decisions, ships at sea not knowing where to sail, precautionary savings and more volatile financial markets. Higher tariffs will cause an upfront hit to economic growth, she said, and could cause a shift in trade under which some sectors could be ""flooded by cheap imports"" while other sectors face shortages.
+
+The IMF has yet to release its latest growth projections. But in January, IMF expected global growth would hold steady at 3.3pc this year with lower inflation. The IMF at the time had forecast the US economy would grow by 2.7pc, with 1pc growth in Europe and 4.5pc growth in China.
+
+The upcoming markdown in growth projections from the IMF aligns with analyses from many banks and economists. US Federal Reserve chair Jerome Powell on 16 April said the recent increase in tariffs were likely to contribute to ""higher inflation and slower growth"". Those comments appear to have infuriated Trump, who has wanted Powell to cut interest rates in hopes of stimulating growth in the US.
+
+""Powell's termination cannot come fast enough!"" Trump wrote today on social media.
+
+Powell's term as chair does not end until May 2026. Under a longstanding US Supreme Court case called *Humphrey's Executor*, Trump does not have the authority to unilaterally fire commissioners at independent agencies such as the Federal Reserve. Trump has already done so at other agencies such as the US Federal Trade Commission, creating a potential avenue to overturn the decision.",www.argusmedia.com,2025-04-17,7,IMF anticipates lower growth from US tariffs | Latest Market News,article,0.1265887729,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675182-silicon-ferro-silicon-hit-by-us-tariffs,true,Reports on a specific real-world event (US tariffs) with news-style reporting,"Silicon, ferro-silicon hit by US tariffs | Latest Market News","Silicon and ferro-silicon prices in the US are likely to surge because of steep tariffs on imports announced this week, while prices in Europe might fall as countries hit by high tariffs redirect material to the EU.","Silicon and ferro-silicon prices in the US are likely to surge because of steep tariffs on imports announced this week, while prices in Europe might fall as countries hit by high tariffs redirect material to the EU.
+
+The tariffs announced by President Donald Trump on 2 April exempted a number of minor metals and ferro-alloys, listed in Annex II of the executive order, but ferro-silicon and silicon metal of less than 99.99pc purity were not among the exemptions. The US steel industry is a major consumer of imported silicon products.
+
+The tariffs are the second major US trade announcement on ferro-silicon in two weeks after the International Trade Administration (ITA) determined anti-dumping duty rates against ferro-silicon imports from Brazil, Malaysia and Kazakhstan on 25 March. A final decision on anti-dumping duties is due on 12 May, and it remains to be seen how the new tariffs will impact the ITA's decision.
+
+Several major silicon and ferro-silicon producing countries are now subject to Trump's adjusted reciprocal tariffs, above the 10pc applied to all imports. Vietnam now has one of the highest tariff burdens at 46pc, Kazakhstan is subject to 27pc and Malaysia to 24pc.
+
+The countries have been major suppliers of silicon products to the US. In 2024, the US imported 27,084t of ferro-silicon from Malaysia, 13,119t from Vietnam and 10,262t from Kazakhstan.
+
+Silicon and ferro-silicon producer Ferroglobe, which has operations in the US, Canada and Europe, and which petitioned for the anti-dumping duties before the ITA, says it is too early to predict the full impact of the tariffs. ""As a vertically integrated local producer in both the US and the EU, we believe that Ferroglobe will benefit from a more level playing field in both markets,"" the producer said.
+
+But sellers of heavily-tariffed material have taken immediate steps to reduce their exposure. ""I just cancelled a lot of vessels from Vietnam because you cannot pay a 46pc tariff,"" a trader said on Thursday.
+
+Countries with lower tariffs stand to benefit if prices surge. A producer in one such country told *Argus* he expects his company's margins and market share in the US to increase.
+
+Brazil is subject to only a 10pc tariff, making Brazilian producers now among the most affordable for the US market. The US imported 59,971t of silicon metal and 33,182t of ferro-silicon from Brazil in 2024, comprising 40pc and 21pc of total silicon and ferro-silicon imports, respectively.
+
+Iceland is also subject to the base 10pc tariff, although for silicon metal there is a pre-existing anti-dumping duty on PCC BakkiSilicon at 47.54pc, and 37.83pc on all other sales from Iceland. Norway's tariff was set at 16pc, making it more competitive than the EU, which is subject to 20pc. The US imported 9pc of its silicon metal from Norway in 2024.
+
+Norwegian silicon and ferro-silicon producer Elkem, which exports silicon-based products to the US from Canada, Paraguay, Iceland and Norway, told *Argus* the company will be increasing prices on all products going to the US. ""Given that the US is a net importer of our products, we expect prices in the US to increase by more than the raised tariffs on Elkem's products,"" the company said.
+
+## US exports might be redirected to EU
+
+The European ferro-silicon market has been rattled by concerns of dumping in Europe.
+
+Many expect more affordable material from Kazakhstan, Vietnam and Malaysia to flood the European market because of trade diversions from the US.
+
+A European producer expects large quantities of ferro-silicon to flood the market. ""I am very afraid that Kazakhstan especially can ship material to Europe and will take the risk,"" he said.
+
+The EU has said it will take steps to prevent dumping of cheap goods in Europe. But with the European steel industry under pressure from the tariffs, the EU might hesitate to take measures that could increase costs for the steel sector.
+
+## EU safeguard investigation could face delays
+
+The European ferro-silicon and silicon industries have already struggled to compete with affordable imports from third-country competitors with lower production costs.
+
+On 19 December, the European Commission announced a safeguard investigation on imports of silicon, ferro-silicon and manganese alloys.
+
+Many market participants expected a decision on trade protection measures in April. Some traders have held on to stock in the hope of prices increasing after the announcement.
+
+But now producers, traders and consumers told *Argus* this week that they expect any decision on safeguarding the ferro-alloy industry to be delayed until tariff negotiations have been concluded. Some planned meetings on the measures have been cancelled, the producer heard, as priorities have shifted.
+
+A trader with stocks in Europe told *Argus* that if he hears confirmation that the safeguard announcement will be delayed, he and other traders will look to sell material. ""Prices are only inflamed because of the safeguarding,"" the trader said. ""If it's a six-month delay, prices might stay firm, but if it's a year, we can't wait.""",www.argusmedia.com,2025-04-04,20,"Silicon, ferro-silicon hit by US tariffs | Latest Market News",article,0.1363052956,30,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672587-australia-frozen-boxed-beef-us-tariff-uncertainty,true,Reports on a specific market situation (Australian beef) with factual data and analysis.,Australia frozen boxed beef: US tariff uncertainty | Latest Market News,"Continuing uncertainty about US-imposed tariffs has quieted trade but maintained prices firm, especially for D-rump and inside cap off cuts. Wet weather across much of Queensland and parts of New South Wales will increase cattle prices and further exacerbate a shortage of cow and grain-fed Angus feeder steers.","Continuing uncertainty about US-imposed tariffs has quieted trade but maintained prices firm, especially for D-rump and inside cap off cuts. Wet weather across much of Queensland and parts of New South Wales will increase cattle prices and further exacerbate a shortage of cow and grain-fed Angus feeder steers.
+
+The US price for Australian 75CL frozen beef rose by A$0.23/kg to A$7.05/kg. Japan also purchased volumes, with bids, offers and trades ranging between A$6.69-7.42/kg. Domestic demand for chilled product is pushing prices above A$7.70/kg, while Wagyu-branded 75CL trim is reportedly around A$9.00/kg. The price for Australian 85CL frozen beef rose by A$0.23/kg to A$9.47/kg, with most sales to the US. Bids, offers and trades ranged between A$9.30-9.80/kg, with a sale to Malaysia demanding the higher end of the range.
+
+Clarity around the percentage rate of US tariffs will determine future demand for Australia's largest export market. Any rate higher than 10pc is considered impactful and any rate lower than this is tolerable, market participants said. If the potential tariff rate is at the lower end of the range, Australian prices will rise because of high US domestic beef prices, low US beef cold storage inventory, and a declining number of US cattle on feed, market participants said. US feedlot placements on 1 March were down 18pc on the year, US Department of Agriculture (USDA) data show. Total feedlot capacity on 1 March was at 11.58mn head in feedlots larger than 1,000 head.
+
+The price for Australian 100-day grain-fed outside flat fell by A$0.12/kg to A$10.35/kg despite good demand from a range of customers in Japan, New Zealand, the US, and Canada. Bids, offers and trades ranged between A$9.91-10.95/kg. The price for Australian 100-day grain-fed inside cap off rose by A$0.42/kg to A$12.61/kg, with the US and Canada purchasing most of the volume this week. Bids, offers and trades ranged between A$12.20-13.34/kg. Japanese buyers are reluctantly paying higher prices. Weekly price increases are challenging Japanese trader profitability, given flat domestic economic conditions, market participants said.
+
+Record-breaking rain in the past week will lead to stock losses across parts of western Queensland, local graziers said. The rain is largely welcome in the pastoral region after a dry summer and will allow producers to retain animals for further fattening. Many Queensland meatworks had scheduled extra shifts to compensate for lost days because of Tropical Cyclone Alfred earlier this month. These extra shifts are now unnecessary because of an expected supply contraction, market participants said. Processors slaughtered 149,012 head across the nation last week. Slaughter is expected to decline in the short term while cattle movements are restricted, which should also ease continuing container shortages. The Roma Store sale on 1 March is likely cancelled because of the wet weather.",www.argusmedia.com,2025-03-28,27,Australia frozen boxed beef: US tariff uncertainty | Latest Market News,article,0.1212281198,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674597-opec-eight-to-speed-up-unwinding-crude-cuts-from-may,true,Reports on a specific real-world event (OPEC+ decision) with news-style reporting,Opec+ eight to speed up unwinding crude cuts from May | Latest Market News,"A core group of eight Opec+ crude producers in a surprise move today have sped up plans to gradually unwind some 2.2mn b/d of production cuts by upping output by 411,000 b/d in May.","A core group of eight Opec+ crude producers in a surprise move today have sped up plans to gradually unwind some 2.2mn b/d of production cuts by upping output by 411,000 b/d in May.
+
+""In view of the continuing healthy market fundamentals and the positive market outlook… the eight participating countries will implement a production adjustment of 411,000 b/d equivalent to three monthly increments, in May 2025,"" said the group comprising Saudi Arabia, Russia, the UAE, Kuwait, Iraq, Algeria, Oman and Kazakhstan.
+
+The decision to increase output by 411,000 b/d in May will kick in with the start of the summer season in the northern hemisphere when oil demand typically picks up. But it also comes on the heels of the US announcing sweeping new global tariffs for a range of imports.
+
+Ice Brent crude futures were down by more than 6pc from the close on 2 April, at $70.15/bl at 13:04 GMT, after briefly dipping below $70/bl earlier today, following the two announcements.
+
+The administration of US president Donald Trump could welcome today's Opec+ decision. Trump had already made calls to the Opec group to ""bring down the cost of oil"" — something that could be achieved by raising output.
+
+The eight Opec+ countries last month decided to proceed with a plan to begin gradually unwinding some 2.2mn b/d of production cuts from April and over an 18-month period — pushing their combined output targets up by 137,000 b/d averaged on a monthly basis through September 2026. The monthly increases could end up being smaller as seven of the eight countries, excluding Algeria, have committed to compensating for past overproduction.
+
+The Opec+ group of eight today maintained that increases may be paused or reversed subject to evolving market conditions. ""This flexibility will allow the group to continue to support oil market stability,"" it said, adding that the measure ""will provide an opportunity for the participating countries to accelerate their compensation"".
+
+But the group's commitment to voluntary production adjustments and compensation for overproduction has been shaky at best. Opec+ secondary sources pointed to overproduction from Saudi Arabia, Russia, the UAE, Kuwait, Iraq, Oman and Kazakhstan since the start of last year. The countries submitted new compensation plans to the Opec secretariat late last month.
+
+The implementation of the compensation cuts in the coming months has become essential for the group, in order to try and balance the planned gradual increases and ensure markets are not oversupplied.",www.argusmedia.com,2025-04-03,21,Opec+ eight to speed up unwinding crude cuts from May | Latest Market News,article,0.113960336,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674090-sulacid-demand-from-indonesian-buyer-muted-correction,true,Reports on a specific event (slowed demand) with factual details and a correction.,Sulacid demand from Indonesian buyer muted: Correction | Latest Market News,"Sulphuric acid demand from Indonesian battery metals producer PT QMB New Energy Materials (QMB) slowed in March and into April, with the firm carrying out plant maintenance following a landslide. ","*Corrects volume in paragraph 5 to 106,000t from 160,000t*
+
+Sulphuric acid demand from Indonesian battery metals producer PT QMB New Energy Materials (QMB) slowed in March and into April, with the firm carrying out plant maintenance following a landslide.
+
+Morowali Industrial Park in central Sulawesi was hit by a landslide after heavy rain on 22 March, resulting in three fatalities.
+
+QMB's high-pressure acid leaching plants are likely to be off line for a minimum of three weeks. The company was approached for comment.
+
+A large vessel line-up at Bahodopi has also curbed demand from one of Indonesia's largest acid importers.
+
+There are currently six vessels waiting to discharge at Bahodopi, carrying a combined 106,000t of acid. Some have been waiting since early March.
+
+It is unclear when the congestion will ease, given the QMB outage.
+
+Some traders are looking at diverting cargoes to destinations including India's east coast or Chile.
+
+QMB's Bahodopi sulphuric acid receipts were disrupted earlier this year after the company exhausted its import quota — this was only renewed in mid-February, for up to 600,000 t/yr.
+
+Indonesian sulphuric acid imports totalled 1.08mn t in 2024, slightly down from 2023's record 1.09mn t, with QMB receiving much of this.",www.argusmedia.com,2025-04-02,22,Sulacid demand from Indonesian buyer muted: Correction | Latest Market News,article,0.09731498837,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672529-oil-biofuel-groups-meet-to-align-on-rfs-policy,true,Reports on a specific real-world event (meeting between oil and biofuel groups) with news-style reporting,"Oil, biofuel groups meet to align on RFS policy | Latest Market News","Energy and farm groups met last week at the American Petroleum Institute to negotiate a joint request for President Donald Trump's administration as it develops new biofuel blend mandates, according to five people familiar with the matter.","Energy and farm groups met last week at the American Petroleum Institute to negotiate a joint request for President Donald Trump's administration as it develops new biofuel blend mandates, according to five people familiar with the matter.
+
+The private meeting involved groups from across the supply chain, including representatives of feedstock suppliers, biofuel producers, fuel marketers, and oil refiners with Renewable Fuel Standard (RFS) obligations. The groups coordinated earlier this year around a letter to the Trump administration on the need to update the RFS and are now seeking agreement on other program elements.
+
+According to the people familiar with the matter, the groups agree on pushing the Environmental Protection Agency (EPA) to set higher blend mandates under the program's D4 biomass-based diesel and D5 advanced biofuel categories. Groups support slightly different volume targets that are nevertheless all in ""a rounding number of each other"" in the D4 category, according to one lobbyist.
+
+But there is still disagreement about whether to ramp up mandates quickly in 2026 or provide a longer runway to higher volumes. Clean Fuels Alliance America and farm groups have publicly supported a biomass-based diesel mandate of at least 5.25bn USG starting next year, which could justify a broader advanced biofuel mandate above 9bn USG, according to the people familiar, though others worry about fuel cost impacts if mandates spike so quickly.
+
+The current mandate for 2025 is 7.33bn USG in the advanced biofuels category, including a 3.35bn USG mandate for the biomass-based diesel subcategory, so the volumes being pushed for future years would be a steep increase.
+
+The RFS, highly influential for fuel and commodity crop prices, requires oil refiners and importers to blend annual amounts of biofuels into the conventional fuel supply or buy Renewable Identification Number (RIN) credits from those who do.
+
+The idea behind the groups' coordination is that the Trump administration might more quickly finalize RFS updates if lobbyists with a history of sparring over biofuel policy can articulate a shared vision of the program's future. One person familiar said the effort comes after the Trump administration directed industry to align biofuel policy goals, though others said they understood the coordination as largely voluntary. EPA did not provide comment.
+
+There is less agreement around the program's D6 conventional biofuel category, which is mostly met by corn ethanol. Oil groups have in the past criticized EPA for setting the implied D6 mandate at 15bn USG, above the amount of ethanol that can feasibly be blended into gasoline, though excess biofuels from lower-carbon categories can be used to meet conventional obligations. Ethanol interests support setting the D6 mandate even higher than 15bn USG, which could be a tough sell.
+
+The discussions to date have not involved targets for D3 cellulosic biofuels, a relatively small part of the program. A proposal to lower 2024 volumes has hurt D3 credit prices, signaling that future mandates are effectively optional, according to frustrated biogas executives, and has reduced the salience of the issue for other groups.
+
+A proposal from President Joe Biden's administration to create a new category called ""eRINs"" to credit biogas used to power electric vehicles has similarly not come up. ""We're not expecting to see any attempt to include eRINs in this next [RFS] proposal,"" Renewable Fuels Association president Geoff Cooper told *Argus* earlier this month.
+
+The meeting last week was largely oriented around the RFS, though a National Association of Truck Stop Operators representative raised the issue of tax policy too. The group has been frustrated by the expiration of a long-running blenders credit and the introduction this year of a less generous credit for refiners, which is only partially implemented and has spurred a sharp decline in biomass-based diesel production.
+
+But others involved in negotiations, while they acknowledge tax uncertainty could hurt their case for strong mandates, are trying to avoid contentious topics and focus mostly on volumes. Republican lawmakers are separately weighing whether to keep, repeal, or adjust that credit to help out fuel from domestic crops, and there is no telling how long that debate might take to resolve.
+
+Another thorny issue discussed at the meeting is RFS exemptions for small refineries. Biofuel producers strongly oppose such waivers and say that exempted volumes should at least be reallocated among facilities that still have obligations. Oil groups have their own views, though it is unclear how involved the American Fuel and Petrochemical Manufacturers — which represents some small refiners and has generally been more critical of the RFS than the American Petroleum Institute — are in discussions.
+
+EPA is aiming to finalize new volume mandates by the end of this year, people familiar with the administration's thinking have said, though timing for a proposal is still unclear. Future conversations among energy and farm groups to solidify points of unity — and strategize around how to downplay disagreements — are likely, lobbyists said.
+
+## RIN prices rally
+
+Speculation over the trajectory of the RFS, and the potential for higher future volumes, supported soybean oil futures and widened the bean oil-heating oil (BOHO) spread. The BOHO spread maintains a positive correlation with D4 RIN prices as a widening value raises demand for D4 credits as biofuel producers look to offset higher production costs.
+
+Thursday's session ended with current-year ethanol D6 credits valued between 79¢/RIN and 82¢/RIN, while their D4 counterparts held at a premium and closed with a range of 84¢/RIN to 89¢/RIN. These gains each measured more than 5.5pc growth relative to Wednesday's values.",www.argusmedia.com,2025-03-27,28,"Oil, biofuel groups meet to align on RFS policy | Latest Market News",article,0.1331339891,25,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674853-stellantis-idles-plants-lays-off-900-on-us-tariffs,true,Reports on a specific real-world event (Stellantis idling plants and laying off workers) with news-style reporting,"Stellantis idles plants, lays off 900 on US tariffs | Latest Market News",Stellantis is pausing production at two factories in Canada and Mexico and laying off 900 workers at US plants as the company evaluates the effect of US automotive import tariffs.,"Stellantis is pausing production at two factories in Canada and Mexico and laying off 900 workers at US plants as the company evaluates the effect of US automotive import tariffs.
+
+Effective immediately, Stellantis will temporarily pause production at the Windsor Assembly Plant in Canada, resuming production in the week of 21 April, the company said Thursday. In Mexico, the Toluca Assembly Plant will halt production on 7 April through the end of the month.
+
+As a result, the company will temporarily lay off 900 workers at five US stamping, casting and transmission plants in Michigan and Indiana that supply assembly plants.
+
+The automaker attributed the decision to the ""new automotive sector tariffs now going into effect"". A 25pc tariff on all cars and trucks imported into the US took effect on Thursday and a 25pc tax on auto parts will go into effect on 3 May.
+
+Stellantis is monitoring the tariff situation to assess whether further action is required, North America chief operating officer Antonio Filosa said in an internal email shared with *Argus*.
+
+The moves affect production of Chrysler Pacifica minivans, Jeep's Compass and Wagoneer, and Dodge's new electric muscle car, the Charger Daytona.",www.argusmedia.com,2025-04-03,21,"Stellantis idles plants, lays off 900 on US tariffs | Latest Market News",article,0.1219373903,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680695-ferc-commissioner-phillips-resigns-from-agency,true,Reports on a specific real-world event (FERC commissioner resignation) with news-style reporting,FERC commissioner Phillips resigns from agency | Latest Market News,Democratic commissioner Willie Phillips has resigned from the US Federal Energy Regulatory Commission (FERC) after serving more than three years at an agency responsible for permitting natural gas infrastructure and regulating wholesale power markets.,"Democratic commissioner Willie Phillips has resigned from the US Federal Energy Regulatory Commission (FERC) after serving more than three years at an agency responsible for permitting natural gas infrastructure and regulating wholesale power markets.
+
+Phillips' departure will clear the way for President Donald Trump to nominate a replacement at FERC, who once confirmed by the US Senate would provide Republicans a 3-2 majority for the first time since 2021. Phillips, whose term was not set to expire until June 2026, had a reputation for negotiating bipartisan deals on contentious orders involving pipelines and power market issues in the two years he served as FERC's chairman under former president Joe Biden.
+
+Phillips has yet to release a statement explaining his abrupt resignation. But Trump has already fired Democratic commissioners and board members at other agencies that, like FERC, are structured as independent from the White House. Two of the fired Democrats, who were serving at the US Federal Trade Commission, have filed a lawsuit that argues their removal was unlawful under a 1935 decision by the US Supreme Court.
+
+The White House did not respond to a question on whether it had pressured Phillips to resign.
+
+FERC chairman Mark Christie, a Republican, offered praise for Phillips as a ""dedicated and selfless public servant"" who sought to ""find common ground and get things done to serve the public interest"". Christie for months has been downplaying the threats to FERC's independence caused by Trump's executive order that asserts sweeping control over FERC's agenda. Energy companies have come to depend on FERC in serving as independent arbiter in disputes over pipeline tariffs and electricity markets, without the consideration of political preferences of the White House.
+
+Former FERC chairman Neil Chatterjee, a Republican who served in Trump's first term, said in a social media post it was ""disappointing"" to see Phillips pushed out after he ""played it straight"" in his work at the agency. As chairman, Phillips was able to authorize a ""massive LNG project"" — the 28mn t/yr CP2 project — at a time when Biden had sought to pause LNG licensing, Chatterjee said.
+
+Separately, Paul Atkins was sworn in as the chairman of the US Securities and Exchange Commission (SEC) on 21 April, after the US Senate voted 52-44 earlier this month in favor of his confirmation. Atkins was previously the chief executive of financial consulting firm Patomak Global Partners and served as an SEC commissioner from 2002-08. Republicans will now have a 3-1 majority at the SEC.",www.argusmedia.com,2025-04-22,2,FERC commissioner Phillips resigns from agency | Latest Market News,article,0.1255133457,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678966-cyclone-cuts-australian-refiner-ampol-s-1q-output,true,Reports on a specific real-world event (cyclone impact on refinery) with news-style reporting,Cyclone cuts Australian refiner Ampol's 1Q output | Latest Market News,"Australian refiner and fuel retailer Ampol's 109,000 b/d Lytton refinery production dropped on the quarter in January-March, and margins remained low on the year, partly because of Cyclone Alfred and a weak global refining market.","Australian refiner and fuel retailer Ampol's 109,000 b/d Lytton refinery production dropped on the quarter in January-March, and margins remained low on the year, partly because of Cyclone Alfred and a weak global refining market.
+
+Ampol shut Lytton for 10 days to secure the facility before Cyclone Alfred hit mainland Australia on 8 March, damaging the roof of a crude tank at the facility, leading to demurrage costs for the firm.
+
+Lytton's production dropped by 15pc on the quarter to 91,000 b/d from 108,000 b/d in October-December and dropped by 6pc fromyear earlier.
+
+Total sales at Ampol dropped by 7pc on the quarter to 429,000 b/d, because of ample market supply, which limited short-term physical sales, the firm said.
+
+Fellow Australian refiner Viva Energy also experienced low fuel sales in the January-March quarter, because of adverse weather events in January, likely weighing on consumption.
+
+Total oil product sales across Australia dipped by 4pc in the month to 1mn b/d in February to 1.04mn b/d in January.
+
+Ampol's Lytton Refinery Margin (LRM) was up by 24pc on the quarter to $6.07/bl, but was down by 49pc from the year-earlier figure.
+
+Ampol flagged that it could be eligible for government support, under the Fuel Security Services Payment program (FSSP), if their margins do not recover for the remainder of the April-June quarter.
+
+Refiners become eligible for the FSSP when margin markers fall to A$10.20/bl ($6.49/bl), with a maximum of A1.8¢/litre available when the marker drops to a floor of A$7.30/bl. Ampol's margin for January-March quarter was A$9.57/b.
+
+The programme started in July 2021 to protect Australian refiners in a weak global refining market, and Australian refiner Viva Energy applied for the FSSP in their July-September quarter in 2024.
+
+| Ampol Results | (b/d) | ||||
+| Jan-Mar '25 | Oct-Dec '24 | Jan-Mar '24 | y-o-y % ± | q-o-q % ± | |
+| Refining intake | 90,725 | 107,761 | 96,510 | -6 | -15 |
+| Sales volumes | 429,367 | 523,641 | 463,750 | -7 | -18 |
+| LRM ($/bl) | 6.1 | 4.6 | 11.8 | -49 | 24 |
+| Source: Ampol |",www.argusmedia.com,2025-04-16,8,Cyclone cuts Australian refiner Ampol's 1Q output | Latest Market News,article,0.1200787611,20,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673544-australia-s-oce-sees-higher-lng-export-earnings,true,Reports on a specific event (LNG export earnings forecast) with factual information and market analysis.,Australia's OCE sees higher LNG export earnings | Latest Market News,"Australia's Office of the Chief Economist (OCE) has revised up its LNG export earnings forecasts for the present fiscal year and the next, given global supply issues and higher than expected prices.","Australia's Office of the Chief Economist (OCE) has revised up its LNG export earnings forecasts for the present fiscal year and the next, given global supply issues and higher than expected prices.
+
+Seasonal pressures — including higher winter demand in Europe owing to lower renewable energy output and an end to Russian gas flows via Ukraine — have increased prices, the OCE's *Resources and Energy Quarterly *(REQ) March report said.
+
+The OCE raised its expectations for the average LNG price for the fiscal year to 30 June by 10pc (*see table*), while increasing its forecast for the following year by 14pc from its previous report. Receipts predicted in 2024-25 have been forecast A$8bn ($5bn) higher to A$72bn, while 2025-26 earnings will likely reach A$66bn, up from A$60bn in December's REQ.
+
+Asian demand continues to strengthen, even with Japan and South Korean import levels likely peaking. The OCE noted LNG's growing popularity as a transport fuel in China and record-high Indian imports last year, given increased pressure on power grids.
+
+Higher prices have failed to dampen demand in southeast Asia — including Malaysia, Bangladesh, Singapore and Thailand — while Taiwan's backtracking on renewable targets, coupled with artificial intelligence (AI) and semiconductor sector growth, will increase energy demand there.
+
+Qatari and US investment in new supply will add 5pc to global export volumes in 2025, while demand witll grow by just 2.5pc, but the REQ expects this year's imports and exports will gradually balance.
+
+### Greenfield projects
+
+The biggest challenge for Australian projects appears to be a lack of greenfield projects, following the expected completion of the 8mn t/yr Scarborough and 3.7mn t/yr Barossa projects in July-December 2026 and July-September 2025 respectively. The impact of these backfill operations in offsetting gradual declines at the 14.4mn t/yr North West Shelf LNG facility will have ceased by 2029-30, with exports falling by 2mn t/yr to 78mn t/yr.
+
+But oil and gas exploration spending is increasing after years of declines, the OCE said, with onshore search expenditure rising from A$190mn in July-September last year to A$285mn in October-December 2024. Offshore spending rose from A$125mn to A$178mn in the same period, indicating that higher prices are driving greater confidence.
+
+The ANEA price — the *Argus* assessment for spot LNG deliveries to northeast Asia — for first and second-half May were assessed at $12.96/mn Btu and $12.995/mn Btu respectively on 28 March. The ASEA price — *Argus'* assessment for spot LNG deliveries to southeast Asia — for the same period was $12.72/mn Btu and $12.75/mn Btu.
+
+| Australia LNG export forecasts | |||||||
+| 2023-24 | 2024-25 (f) | 2025-26 (f) | 2026-27 (z) | 2027-28 (z) | 2028-29 (z) | 2029-30 (z) | |
+| Exports (mn t) | 81 | 80 | 80 | 82 | 80 | 80 | 78 |
+| Export receipts (A$bn) | 70 | 72 | 68 | 64 | 63 | 57 | 51 |
+| Mar '25 LNG export price (A$/GJ) | 16.1 | 17.1 | 16.3 | 14.9 | 14.8 | 13.4 | 12.5 |
+| Dec '24 LNG export price (A$/GJ) | 16.1 | 15.6 | 14.3 | n/a | n/a | n/a | n/a |
+| Export price % ± (Mar vs Dec forecasts) | 0 | 10 | 14 | n/a | n/a | n/a | n/a |
+| f - forecast z - projection | |||||||
+| Source: OCE REQ |",www.argusmedia.com,2025-04-01,23,Australia's OCE sees higher LNG export earnings | Latest Market News,article,0.1129765783,20,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676202-us-tariffs-set-to-rise-despite-trump-talk-of-deals,true,Reports on a specific real-world event (US tariffs) with news-style reporting,US tariffs set to rise despite Trump talk of deals | Latest Market News,Punitive taxes on imports from key US trading partners are set to rise on Wednesday despite President Donald Trump's claims of multiple trade deals in the making.,"Punitive taxes on imports from key US trading partners are set to rise on Wednesday despite President Donald Trump's claims of multiple trade deals in the making.
+
+Trump's 10pc baseline tariff on imports nearly every foreign country already went into effect on 5 April. The higher, ""reciprocal"" taxes will go into effect as scheduled, at 12:01am ET on 9 April, US trade representative Jamieson Greer told the Senate Finance Committee today.
+
+Trump, via his social media platform, said today he discussed a possible trade deal with South Korea and added that ""we are likewise dealing with many other countries, all of whom want to make a deal with the United States.""
+
+Greer told the Senate panel that more than 50 countries have reached out to the US to negotiate trade deals. Treasury secretary Scott Bessent separately claimed that more than 70 countries are interested in a trade deal with the US.
+
+Both Democratic and Republican senators on the Senate panel pressed Greer to explain whether negotiations would result in lowering tariff rates. But Greer outlined a process that he expects would lower foreign countries' tariff rates on US products and commit them to buy more US energy and other products.
+
+""There are things we can do with our trading partners, things that aren't always purely in the trade sector,"" Greer said. Possible subjects for trade negotiations could involve ""export controls alignment or investment screening, alignment on energy, making sure that our partners are tied up with us with respect to LNG and other resources, as opposed to being dependent on other countries.""
+
+The US is primarily looking to reduce trade deficits with those countries, Greer said. ""What we have told them is, 'if you have a better idea to achieve reciprocity and to get our trade deficit down, we want to talk to you.'""
+
+Trump, in turn, suggested that a possible deal with South Korea could include ""large scale purchase of US LNG"" and ""their joint venture in an Alaska Pipeline"". The latter is a reference to the planned 20mn t/yr Alaska LNG project, which would be the most expensive liquefaction facilities ever built in the US if it becomes a reality.
+
+Trump has talked up potential support for Alaska LNG from Japan, South Korea and Taiwan for months. But the three countries still became subject to high tariffs.",www.argusmedia.com,2025-04-08,16,US tariffs set to rise despite Trump talk of deals | Latest Market News,article,0.1156157567,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671858-uk-eyes-80pc-maritime-emissions-cuts-by-2040,true,Reports on a specific policy decision by the UK government regarding maritime emissions.,UK eyes 80pc maritime emissions cuts by 2040 | Latest Market News,"The UK is aiming to reduce fuel lifecycle greenhouse gas (GHG) emissions in its domestic shipping by 30pc by 2030 and 80pc by 2040 compared with 2008 levels, reaching zero by 2050.","The UK is aiming to reduce fuel lifecycle greenhouse gas (GHG) emissions in its domestic shipping by 30pc by 2030 and 80pc by 2040 compared with 2008 levels, reaching zero by 2050.
+
+The goals are ""intentionally ambitious"", the UK government said, and will be supported by both domestic and international policy measures as set out in its new maritime decarbonisation strategy.
+
+The first phase of the strategy ""will rely on existing IMO regulation"" to improve vessel efficiency this decade, the government said. The second phase will centre on larger vessels.
+
+One key policy in the strategy is pricing maritime emissions, which the government expects to do through a combination of pushing for the IMO to introduce a global shipping GHG levy from 2027, and the government's existing plan to extend the UK emissions trading scheme (ETS) to domestic maritime emissions from next year.
+
+The government will ""work to understand how these schemes interact, and to avoid any double charging of emissions"", it said. It is still to consider the feedback to its recent consultation on technical elements of the sector's inclusion in the UK ETS, it added.
+
+The government also intends to regulate maritime fuel use, both by pushing for IMO-level standards this year on the GHG intensity of fuels, and implementing domestic UK fuel regulations on which it plans to consult in 2026.
+
+Calls for evidence were also published alongside the strategy on both potential requirements for zero or near-zero at-berth emissions, with a formal consultation on this planned next year, and on measures to support the decarbonisation of small vessels and targeted maritime sub-sectors.
+
+For the latter, the government expects to focus on vessels ""with a clear route to decarbonisation"". ""Measures for harder-to-decarbonise vessels may not be required until the mid-to-late 2030s,"" it said.
+
+Maritime emissions accounted for 8pc of the UK's transport emissions in 2022, despite having declined by 30pc compared with 1990 levels, government data show.",www.argusmedia.com,2025-03-26,29,UK eyes 80pc maritime emissions cuts by 2040 | Latest Market News,article,0.1196222625,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672664-iscc-aware-of-eu-talks-on-certification-recognition,true,Reports on a specific event (EU talks on certification recognition) in a news-style format.,ISCC aware of EU talks on certification recognition | Latest Market News,"The ISCC, an international certification system for sustainability, said today that it is aware of discussions in an EU committee about future recognition of its certification for waste-based biofuels. It said there is no legal basis for any planned measures. ","The ISCC, an international certification system for sustainability, said today that it is aware of discussions in an EU committee about future recognition of its certification for waste-based biofuels. It said there is no legal basis for any planned measures.
+
+Industry participants said yesterday that the EU Committee on Sustainability of Biofuels, Bioliquids, and Biomass Fuels is drafting implementing regulations that would include a two-and-a-half year pause to obligatory acceptance of ISCC EU certification for waste-based biofuels.
+
+""This action is said to be subject to further legal scrutiny and will need approval by member states,"" the ISCC said.
+
+Currently, member states accept EU-recognised voluntary scheme certification as proof that fuel or feedstocks are compliant with the bloc's Renewable Energy Directive (RED) sustainability criteria. There has been no official statement from the European Commission but market participants told *Argus* that discussions have centred around giving individual countries more choice.
+
+""Other voluntary schemes would not be able to fill the gap. The measure would be a severe blow to the entire market for waste-based biofuels and would seriously jeopardise the ability of the obligated parties to comply with blending mandates,"" the ISCC said.
+
+The ISCC has been singled out in a discriminatory way and has supported European Commission and member states' investigations into alleged fraud, it said. ""We are more than surprised by this step […and] are unable to see the rationale of the planned measure, which seems ad hoc and baseless,"" it added.
+
+Secretary-general of the European Biodiesel Board (EBB) Xavier Noyon told *Argus* that, if confirmed, the suspension would affect thousands of operators. ""At this time, member states are refusing to comment, and we call on the commission to urgently clarify any decisions of this nature that are on the table,"" he said.
+
+The EBB published its own proposed revision to the RED implementing legislation last month, which expanded the supervisory power of member states over voluntary schemes and certification bodies.",www.argusmedia.com,2025-03-28,27,ISCC aware of EU talks on certification recognition | Latest Market News,article,0.1115465816,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679310-vale-s-ni-output-rises-11pc-after-furnace-rebuild,true,Reports on a specific event (Vale's nickel production) with factual data and news-style reporting,Vale’s Ni output rises 11pc after furnace rebuild | Latest Market News,"Brazil-based mining group Vale's nickel production rose in the first quarter by 11pc from the same period last year, when the company's Onça Puma mine's furnace was being rebuilt. ","Brazil-based mining group Vale's nickel production rose in the first quarter by 11pc from the same period last year, when the company's Onça Puma mine's furnace was being rebuilt.
+
+Total nickel production rose to 43,900 metric tonnes (t) in the first quarter, up from 39,500t a year earlier, Vale said Tuesday.
+
+Brazilian operations produced 5,400t of finished nickel in the quarter, compared to none a year earlier.
+
+Canadian nickel production rose by 18pc to 20,000t, as Voisey's Bay's output climbed on the year by 47pc to 6,500t and Thompson mines output surged by 51pc to 3,600t. Higher production was intended to build inventories ahead of scheduled maintenance at its Canadian refineries during the upcoming quarters, Vale said.
+
+Vale plans as much as five weeks of maintenance at its Creighton mine in the third quarter, with shorter outages scheduled for Thompson and Long Harbour stretching into the fourth quarter.
+
+Nickel sales volumes stood 5pc below production at 38,900t but marked an 18pc increase from a year earlier.
+
+Vale's nickel prices averaged at $16,100/t in the quarter, down by 4.4pc year-on-year, reflecting lower London Metal exchange (LME) prices.",www.argusmedia.com,2025-04-16,8,Vale’s Ni output rises 11pc after furnace rebuild | Latest Market News,article,0.1216849609,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674609-aglobis-ecm-sign-sulphur-remelter-engineering-deal,true,Reports on a specific corporate agreement with a clear timeframe and factual reporting,"Aglobis, ECM sign sulphur remelter engineering deal | Latest Market News","European sulphur and sulphuric acid marketer and distributor Aglobis announced today the signing of an extended basic agreement with engineering service provider ECM to develop its 400,000 t/yr sulphur remelter plant in Duisburg, Germany.","European sulphur and sulphuric acid marketer and distributor Aglobis announced today the signing of an extended basic agreement with engineering service provider ECM to develop its 400,000 t/yr sulphur remelter plant in Duisburg, Germany.
+
+Under this agreement, Sulphurnet will act as a sub-contractor to ECM, for sulphur processing technology. Construction is expected to start in 7–8 months following planning and technical design. Engineering activities have already started.
+
+This follows the announcement in early January of an agreement with Engie Deutschland for energy provision in the form of steam and utilities for its planned Duisburg sulphur remelter.",www.argusmedia.com,2025-04-03,21,"Aglobis, ECM sign sulphur remelter engineering deal | Latest Market News",article,0.09436816316,12,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676065-singapore-chile-sign-article-6-carbon-credit-deal,true,Reports on a specific real-world event (signing of an agreement) with news-style reporting,"Singapore, Chile sign Article 6 carbon credit deal | Latest Market News",Singapore and Chile signed an implementation agreement on 7 April to collaborate on carbon credits under Article 6 of the Paris Agreement.,"Singapore and Chile signed an implementation agreement on 7 April to collaborate on carbon credits under Article 6 of the Paris Agreement.
+
+The countries will begin the ratification process and operationalise the agreement following the signing, according to Singapore's Ministry of Trade and Industry (MTI). The collaboration will involve financing towards unlocking additional mitigation potential in Chile, and ""will help Singapore to meet our climate target while bringing climate investments into Chile,"" said Singapore's minister for sustainability and the environment, Grace Fu.
+
+The implementation agreement sets up a framework for the generation and transfer of carbon credits from carbon mitigation projects under Article 6. More information on the authorisation process for the carbon credit projects and eligible carbon crediting methodologies will be published in due course, according to the MTI.
+
+Carbon credits traded under Article 6 count towards the buyer's nationally determined contribution (NDC). Singapore submitted its new emissions reduction target in February, aiming to reduce emissions to 45mn-50mn t of CO2 equivalent in 2035 as part of its NDC.
+
+This is Singapore's second deal with a Latin American country, following an agreement signed on 1 April with Peru. Singapore has signed similar agreements with Papua New Guinea, Ghana and Bhutan.",www.argusmedia.com,2025-04-08,16,"Singapore, Chile sign Article 6 carbon credit deal | Latest Market News",article,0.1181117037,14,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675727-colombia-s-renewables-grow-but-gap-looms,true,Reports on a specific real-world event (renewable energy development in Colombia) with news-style reporting,"Colombia's renewables grow, but gap looms | Latest Market News","Development of non-conventional renewable (NCRE) generation has picked up in Colombia, but the pace is still not fast enough to cover a projected generation shortage by 2027-2028.","Development of non-conventional renewable (NCRE) generation has picked up in Colombia, but the pace is still not fast enough to cover a projected generation shortage by 2027-2028.
+
+Colombia will likely reach 2.55GW in installed NCRE such as solar and wind — excluding large hydropower — by the end of 2025, up from 1.88GW at the end of 2024, Colombian renewable association SER director Alexandra Hernandez told *Argus* at the Colombia Genera conference held last week in Cartagena.
+
+About 670MW from 19 medium and large NCRE plants worth $500mn will likely come online in 2025, Hernandez noted. Of that total, 30MW in two projects came online in January and the balance of 640MW is under construction, according to Hernandez. The plants will reduce emissions by 1.1mn metric tonnes (t) CO2/yr compared with conventional generation. For 2026, 419MW in NCRE could come online.
+
+NCRE will comprise a 12pc share of Colombia's generation capacity in 2025, up from 10pc in 2024. But Colombia will fail to meet its target of 6GW in NCRE by August 2026, when the administration of president Gustavo Petro ends, former minister of mines and energy Amylkar Acosta said. Colombia will likely will end 2026 with 3GW, Hernandez noted. This comes despite Petro's support for renewable energy and ambitions to phase out hydrocarbons use.
+
+Much of the NCRE development is focused on the dry, windswept department of La Guajira that borders Venezuela and juts into the Caribbean.
+
+US firm AES' will start building the first 259MW phase of its 1.1GW Jemeiwaa Ka'I wind complex there later this year, AES's general manager Federico Echavarria said at the Colombia Genera conference.
+
+""Our biggest bet is La Guajira,"" Echavarria said. Last year, Colombia's environmental regulator Anla approved a transmission line connecting 648MW of planned wind capacity in the La Guajira area to the national grid.
+
+The 500kV Casa Electrica-Colectora transmission line and substation will connect with Grupo de Energia de Bogota's 500kV Colectora transmission line. Colectora has begun construction and should come online in 2026, a delay from its original 2022 start date.
+
+La Guajira has Colombia's greatest renewable power potential, including 21GW of wind power potential, according to state planning agency UPME. But delays to key transmission projects and lengthy community consultations impeded development. Italian power company Enel suspended indefinitely construction of a 205MW wind farm in the Windpeschi region, but state-controlled oil company Ecopetrol is seeking authorization to buy it.
+
+Projects advancing in other departments include the 200MW Orquidea solar project in the Caribbean province of Bolivar, which recently earned an environmental permit that clears the way for construction.
+
+### Running out of time
+
+But this new generation capacity will not cover an expected supply shortfall. Colombia is forecast to have a gap of around 2,000MW by 2027-2028 assuming baseline consumption, and 3,000MW-6,000MW if demand rises further, several electricity associations have said.
+
+Renewables could help fill this gap, as the construction is fairly quick once permits are secured, the renewables group SER said. But 47pc of renewable power companies were unable to complete their planned investments in 2024, with permitting delays among the top reason, the group found in a member survey.
+
+Permits from the government's mining and planning unit UPME takes nine months, compared with the two months stipulated by the law. Regional entities take twice as long to issue a permit than the legal limit.
+
+The government will push to do more, energy and mines minister Edwin Palma said in Cartagena.
+
+""We are convinced and committed to ensuring that expansion projects are carried out,"" he said. ""We will work with the ministry of the interior to expedite licenses.""",www.argusmedia.com,2025-04-07,17,"Colombia's renewables grow, but gap looms | Latest Market News",article,0.1433056739,25,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675058-south-africa-natref-to-end-bitumen-production-from-sep,true,Reports on a specific real-world event (Natref refinery ending bitumen production) with news-style reporting,South Africa Natref to end bitumen production from Sep | Latest Market News,"Bitumen production at Natref's 107,000 b/d Sasolburg refinery in South Africa will cease from September, ending all the country's output of the heavy oil product. ","Bitumen production at Natref's 107,000 b/d Sasolburg refinery in South Africa will cease from September, ending all the country's output of the heavy oil product.
+
+Several South African bitumen market participants, including buyers from the refinery and suppliers of imported bitumen into the domestic and regional southern African markets, said officials from majority Natref shareholder Sasol had been informing customers of the planned move over the past week.
+
+Customers were told that final bitumen supply from stocks held at the refinery would be supplied to them into October, with all supplies ending thereafter.
+
+Market participants said the Natref plan is linked to a wider move of switching to sweeter crudes aimed at maximising output of light and middle distillates, which would also hit output of heavy products other than bitumen, notably high-sulphur fuel oil (HSFO).
+
+Officials at Sasol, which owns 63.3pc of Natref alongside UK energy firm Prax with 36.4pc, have so far not responded to *Argus'* requests for comment. South African market participant said the move had been under consideration for some time, even before Prax agreed to buy TotalEnergies' Natref stake in December 2023.
+
+South Africa turned from a major net exporter of bitumen, mainly to its southern African neighbours, to becoming increasingly dependent on imports after several of the country's refineries were either shut down or ended their bitumen production since 2020.
+
+South African cargo imports in bitumen tankers surged to nearly 200,000t in 2024, according to Vortexa data, mostly into Durban and some into Cape Town.
+
+Mediterranean supplies, mainly from Greece and Turkey, made up just over half of these, with Rubis and Continental supplying most. Mideast Gulf storage points, along with Bahraini state-owned Bapco's refinery and export terminal at Sitra, supplied around a third, while emerging exporter Pakistan shipped 8pc.
+
+According to a South African bitumen supplier, the Natref refinery's bitumen production fell last year to 45,000-50,000t — from an *Argus* estimate of 140,000t in 2023 — because of numerous plant halts and interruptions. The market effect of Natref ending its bitumen output will therefore be limited, with another leading South African participant saying truck flows from the inland refinery had become increasingly unreliable.
+
+The halt will nevertheless trigger more South African import requirements that are anyway likely to rise sharply in the coming years because of much-enhanced government infrastructure budgets.
+
+The Natref refinery was forced to stop all production for about two months following a fire in early January this year.
+
+French construction and bitumen supply firm Colas recently became the latest company to take a South African import asset position, agreeing a long-term deal with local firm FFS Refiners to operate four of five new bitumen tanks at an existing Durban facility once an FFS expansion there is completed, likely in the second half of this year.",www.argusmedia.com,2025-04-04,20,South Africa Natref to end bitumen production from Sep | Latest Market News,article,0.1266962268,21,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677279-quebec-stands-by-ghg-program,true,Reports on a specific real-world event (Quebec's GHG program) with news-style reporting,Quebec stands by GHG program | Latest Market News,Quebec legislators and government officials reaffirmed their support for the province's cap-and-trade program on Wednesday.,"Quebec legislators and government officials reaffirmed their support for the province's cap-and-trade program on Wednesday.
+
+The National Assembly of Quebec unanimously adopted a joint resolution expressing continued support for the provincial program, which was introduced by members from opposition parties Quebec Liberal Party, Québec solidaire, Parti québécois and Quebec environment minister Benoit Charette of the majority party Coalition avenir Québec.
+
+The resolution's passage came a day after US president Donald Trump issued an executive order taking aim at state climate policies as an ""overreach"" of their authority, specifically citing California's cap-and-trade program, which formed a joint market with the province in 2013.
+
+While Trump's order cast a wide net over potential areas the administration intends to scrutinize, a familiar theme from his previous term did appear around state climate policies interacting with international relations.
+
+""These state laws and policies try to dictate interstate and international disputes over air, water, and natural resources,"" Trump said.
+
+While Quebec's Ministry of Environment declined to comment on the order, the province's link with California's program was an area of contention between the state and the first Trump administration.
+
+The Trump administration in October 2019 filed a lawsuit that sought to sever California's link on the grounds the state had unlawfully overstepped federal powers to negotiate independent foreign policy for greenhouse gas (GHG) regulation and was ""inconsistent"" with Trump's then-ongoing withdrawal from the Paris Agreement started in 2017.
+
+But the lawsuit ultimately failed following two separate rulings by the same federal judge in 2020, with a subsequent appeal by the Trump administration withdrawn after the election of former US president Joe Biden.
+
+Trump's new executive order roiled environmental markets on Wednesday, with California Carbon Allowances (CCAs) for December delivery trading as low as $22.51/metric tonne on the Intercontinental Exchange (ICE), before partially rebounding as participants expressed concern about potential federal action against the program.
+
+While state and government officials continue to evaluate the order, the office of California attorney general Rob Bonta (D) said the state's Department of Justice will use the ""full force of the law and tools of this office to address the climate crisis head on.""
+
+The California and Quebec programs aim for economy-wide reductions in GHG emissions, including from power plants, refineries and on-road fuel use. Both jurisdictions are seeking to increase the stringency of their respective programs to remain on course for statutory targets through a pair of rulemakings that may be implemented next year.
+
+The joint market, known as the Western Climate Initiative (WCI), is also evaluating linking with the Washington ""cap-and-invest' program, which would make the state the first one to join California in the WCI, creating a larger North American carbon market.
+
+Quebec seeks to reduce GHG emissions by 37.5pc below 1990 levels by 2030, and achieve carbon neutrality in 2050. Provincial regulators are considering removing 17.5mn allowances from the program to speed emissions reductions, while tapering the use of carbon offset credits by 2030, among other changes.
+
+California requires a 40pc reduction from 1990 emission levels by the end of 2030, and net-zero in 2045. CARB is considering changing the 2030 target to 48pc.",www.argusmedia.com,2025-04-10,14,Quebec stands by GHG program | Latest Market News,article,0.1266845639,23,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674221-minerals-monitor-itsci-withdraws-from-walikale-in-drc,true,Reports on a specific real-world event (ITSCI withdrawal) with news-style reporting,Minerals monitor ITSCI withdraws from Walikale in DRC | Latest Market News,The International Tin Supply Chain Initiative (ITSCI) has withdrawn from the North Kivu territory of Walikale in the Democratic Republic of the Congo (DRC) after rebel group M23 took control of the area in March.,"The International Tin Supply Chain Initiative (ITSCI) has withdrawn from the North Kivu territory of Walikale in the Democratic Republic of the Congo (DRC) after rebel group M23 took control of the area in March.
+
+ITSCI is a due diligence organisation that provides data and traceability tags for artisanally mined conflict minerals in the Great Lakes region of central Africa. Many smelters, trading firms and exporters of tantalum, tungsten and tin (3Ts) rely on ITSCI's services to source material reliably from conflict-affected areas in the Great Lakes region of central Africa.
+
+ITSCI already had suspended operations in the Masisi and Lubero territories in North Kivu, as well as the Kalehe, Idjwi, Uvira and Kabare territories in South Kivu. ITSCI's withdrawal from Walikale is expected to tighten supply further for the 3T minerals, particularly tantalite, for which the DRC is a major producer.
+
+*Argus* prices for minimum 25pc tantalite material have risen by 26pc since the start of M23's offensive in late January. Prices were last assessed today at $95-102/lb cif main port, up from $75-81/lb on 28 January.
+
+M23's advance through North Kivu also has halted tin production at US-based Alphamin's Bisie tin mine in Walikale. Alphamin ceased operations and evacuated the site on 13 March. The LME three-month tin contract has risen by 14pc since the Bisie mine closure.",www.argusmedia.com,2025-04-02,22,Minerals monitor ITSCI withdraws from Walikale in DRC | Latest Market News,article,0.1218566266,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679435-ad-ports-group-pioneers-lng-bunkering-at-khalifa-port,true,Reports on a specific real-world event (LNG bunkering operation) with news-style reporting,AD Ports Group pioneers LNG bunkering at Khalifa Port | Latest Market News,Abu Dhabi's AD Ports Group has conducted its first ship-to-ship (STS) LNG bunkering operation at Khalifa Port.,"Abu Dhabi's AD Ports Group has conducted its first ship-to-ship (STS) LNG bunkering operation at Khalifa Port.
+
+The operation, executed with marine fuels provider Monjasa, involved the container vessel *MSC Thais*, berthed at Abu Dhabi Terminals, receiving LNG from the dedicated bunker vessel *Green Zeebrugge* during a simultaneous cargo transfer.
+
+""By ensuring reliable access to low-carbon fuels like LNG, we are enabling shipowners to meet their sustainability goals while aligning with global environmental objectives,"" said Abu Dhabi Maritime chief executive Saif Al Mheiri.
+
+LNG offers lower greenhouse gas emissions, sulphur oxide, nitrogen oxide, and particulate matter than conventional marine fuels.
+
+AD Ports Group and Monjasa plan to expand LNG bunkering services across Abu Dhabi's commercial ports, including Zayed Port's cruise liners.
+
+Monjasa facilitated the first delivery of LNG bunker fuel in Dubai earlier this year. The firm brought the 5,100m³ *Green Zeebrugge* in 2024 from northwest Europe to be stationed in the UAE.",www.argusmedia.com,2025-04-17,7,AD Ports Group pioneers LNG bunkering at Khalifa Port | Latest Market News,article,0.1080645981,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679266-valero-benicia-refinery-closure-latest-calif-challenge,true,Reports on a specific real-world event (refinery closure) with news-style reporting,Valero Benicia refinery closure latest Calif challenge | Latest Market News,"US refiner Valero is planning to shut or re-purpose its 145,000 b/d refinery in Benicia, California, compounding the state's fuel market challenges.","*Adds details on refinery operations, California regulations.*
+
+US refiner Valero is planning to shut or re-purpose its 145,000 b/d refinery in Benicia, California, compounding the state's fuel market challenges.
+
+The company submitted a notice to the California Energy Commission (CEC)
+
+Valero also said it continues to evaluate strategic alternatives for its remaining operations in the state, namely its 85,000 b/d Wilmington refinery.
+
+Valero said previously west coast refinery closures were likely, citing the high cost of doing business in the state given its environmental and financial regulations.
+
+California refiners in recent years have faced what the industry views as a restrictive environment for processing crude. Phillips 66 last year said it would shut its 139,000 b/d Los Angeles refinery, saying that the long-term sustainability of the refinery was uncertain and affected by market dynamics. The Phillips 66 refinery will be shut by October.
+
+### Growing legislative barriers
+
+California governor Gavin Newsom last year signed two laws, SB X1-2 and AB X2-1, which added regulations in an effort to reduce retail gasoline price volatility. The measures authorized the CEC to develop and impose requirements for in-state refiners to maintain minimum stocks of gasoline and gasoline blending components. They also authorized the CEC to determine an acceptable refining margin in the state and penalize companies that exceed it.
+
+The agency is currently in the rulemaking process on some of the measures including a requirement for refiners to submit ""resupply plans"" 120 days before planned maintenance that must be approved by the state. Non-compliance could carry a civil penalty of $100,000-$1mn per day.
+
+Separately, the city of Benicia recently approved a safety ordinance that applies to industrial facilities that handle hazardous materials including the Valero refinery. The ordinance included new air quality monitoring programs.
+
+California air regulators in October 2024 levied an $82mn fine against Valero for emissions violations at the Benicia refinery.
+
+The Bay Area Air Quality Management District and California Air Resources Board announced the penalty for ""egregious emissions violations"" stemming from a 2019 inspection that discovered unreported emissions coming from the refinery's hydrogen system.
+
+Since the 1980s, 29 refineries in California have been shut or integrated with other refineries that eventually closed or converted to renewable fuels production, according to CEC data. About half of the shut refineries were smaller operations, producing less than 20,000 b/d.
+
+Chevron, the US oil major that has long complained about a hostile regulatory environment in its home state of California, is relocating its headquarters to Houston.
+
+Valero said this week it recorded a pre-tax impairment charge of $1.1bn for the Benicia and Wilmington refineries in the first quarter as it evaluates strategic alternatives. The impairment will be treated as a special item and excluded from first quarter earnings, Valero said.
+
+The Benicia refinery produces jet fuel, gasoline, diesel, and asphalt and has more than 400 employees.",www.argusmedia.com,2025-04-16,8,Valero Benicia refinery closure latest Calif challenge | Latest Market News,article,0.1277508791,24,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671363-waste-based-biofuel-feedstock-prices-at-multi-year-high,true,Reports on a specific market trend (biofuel feedstock prices) with factual data and analysis.,Waste-based biofuel feedstock prices at multi-year high | Latest Market News,"Tight supply pushed waste-based biofuel feedstock spot prices in northwest Europe to a two-year high this month, despite a squeeze on margins for producers of <a href=""https://direct.argusmedia.com/newsandanalysis/article/2660511"">hydrotreated vegetable oil</a> and used cooking oil methyl ester (Ucome).","Tight supply pushed waste-based biofuel feedstock spot prices in northwest Europe to a two-year high this month, despite a squeeze on margins for producers of hydrotreated vegetable oil and used cooking oil methyl ester (Ucome).
+
+Used cooking oil (UCO) fob ARA prices have held firm since late 2024, averaging $1,203.92/t so far this year and peaking at $1,250/t on 24 March, the highest level since 10 October 2022.
+
+A key driver has been the seasonal shift to blending biodiesel with a higher cold filter plugging point (CFPP), including Ucome, as the warmer months approach. This has contributed to increased demand for UCO from Ucome producers, providing additional price support for the waste feedstock over vegetable oils.
+
+China could reinforce its position as the largest supplier of UCO to Europe this year. Although Chinese UCO exports to the EU dropped by 40,000t last year as volumes were redirected to the US, this year uncertainty surrounding the US 45Z tax credit guidance and higher US tariffs on Chinese goods have weakened US demand for Chinese UCO, putting downward pressure on Chinese EPA-compliant prices.
+
+This could reopen the arbitrage for Chinese product to Europe, which was closed in 2024 after attacks on shipping through the Red Sea led to elevated freight costs. That said, renewed tensions in the Red Sea are weighing on freight costs again. And market participants also point out that Chinese UCO heading to the US would generally have a higher free fatty acids content than European specifications, so if volumes are redirected to Europe they would likely require treatment.
+
+Furthermore, China's cancellation of a 13pc export tax rebate on UCO has made exports less competitive and has limited availability. And a weakening macroeconomic backdrop in China could lead to a reduction in UCO supply.
+
+Meanwhile in the European market, UCO collection rates slowed seasonally in February and March, also reducing spot market availability.
+
+**Palm oil impact**
+
+UCO prices have also had indirect support from strong palm oil values. Although Bursa Malaysia crude palm oil (CPO) futures have softened from previous weeks, they remain relatively high.
+
+Palm oil, which is widely used as a cooking oil in Asian markets, plays a key role in UCO pricing. Additionally, reduced availability of CPO from Indonesia, as a result of the country's B40 mandate for palm oil-based biodiesel, is putting pressure on the supply of waste feedstock.
+
+Indonesia's trade ministry announced a pause on new export permits for UCO, palm oil mill effluent (Pome) and high acid palm oil residue (Hapor) at the start of the year, which is limiting supply for the global market. There is also a growing trend of UCO volumes staying within Asia, reflecting high transport costs and rising demand from biodiesel producers in Singapore.
+
+The Indonesian export restrictions have helped drive the Pome oil cif ARA price to around $1,178/t so far this year, up from $926.67/t in the same period of 2024, while the Malaysian Pome oil price surged to a multi-year high of $1,030/t on 24 January as buyers have sought Malaysia-origin material to replace the loss in Indonesian supply. The Malaysian Pome price stayed around the $1,030/t mark during February and March, supported by tight domestic supply and lower CPO production because of excessive rainfall and flooding in eastern Malaysia.
+
+On 25 March, Pome oil fob Malaysia rose by $45/t to $1,075/t, surpassing CPO prices, driven by firmer demand from HVO producers and continued supply constraints. This has prompted European producers to try and find cheaper alternative sources of Pome oil in west Africa and Latin America, but volumes from these regions are unlikely to be sufficient to replace Indonesian and Malaysian supply, keeping the market tight.",www.argusmedia.com,2025-03-25,30,Waste-based biofuel feedstock prices at multi-year high | Latest Market News,article,0.1235368345,22,281,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676187-libyan-crude-exports-to-rise-6pc-in-april,true,Reports on a specific event (Libyan crude exports) with factual data and news-style reporting,Libyan crude exports to rise 6pc in April | Latest Market News,"Libyan crude exports are scheduled to rise by 6pc on the month in April, according to loading programmes.","Libyan crude exports are scheduled to rise by 6pc on the month in April, according to loading programmes.
+
+Final April loading schedules for all 12 of the country's crude grades show total exports at 1.23mn b/d this month, around 65,000 b/d higher than the March programme.
+
+Loadings of Libya's flagship crude, medium sweet Es Sider, are scheduled to fall by 7pc on the month to 347,000 b/d across 16 cargoes. But exports of all the other grades are scheduled to rise, including a 53pc increase in combined loadings of Sarir and Mesla.
+
+April exports of light sweet Esharara, Libya's second-largest export grade, are set at 210,000 b/d across 10 cargoes, up by 3pc compared with the March plan.
+
+| Libyan crude exports | 000 b/d | |||
+| Grade | Loading port | April | March | ±% |
+| Es Sider | Es Sider | 347 | 374 | -7 |
+| Esharara | Zawia | 210 | 203 | 3 |
+| Sarir/Mesla | Hariga | 200 | 131 | 53 |
+| Amna/Sirtica | Ras Lanuf | 140 | 135 | 4 |
+| Mellitah Blend | Mellitah | 100 | 97 | 3 |
+| Bu Attifel/Zueitina | Zueitina | 93 | 90 | 3 |
+| Brega | Brega | 100 | 97 | 3 |
+| Al Jurf | Farwah | 20 | 19 | 5 |
+| Bouri | Bouri | 20 | 19 | 5 |
+| Total | 1,230 | 1,165 | 6 |",www.argusmedia.com,2025-04-08,16,Libyan crude exports to rise 6pc in April | Latest Market News,article,0.1045907809,14,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673218-eu-stainless-safeguards-metal-plan-meet-mixed-reaction,true,Reports on a specific event (EU's safeguard steel review and action plan) with factual reporting and quotes from involved parties.,"EU stainless safeguards, metal plan meet mixed reaction | Latest Market News","Europe's stainless steel industry has had a mixed reaction to the European Commission's safeguard steel review and its action plan to protect the bloc's metals industry, both announced on 11 March. Steelmakers have welcomed greater commitment from policy makers to support the sector, but are still concerned at a lack of concrete commitment to significant protectionist measures, while traders, service centres and scrap suppliers are worried the most radical proposals could severely damage their businesses.","Europe's stainless steel industry has had a mixed reaction to the European Commission's safeguard steel review and its action plan to protect the bloc's metals industry, both announced on 11 March. Steelmakers have welcomed greater commitment from policy makers to support the sector, but are still concerned at a lack of concrete commitment to significant protectionist measures, while traders, service centres and scrap suppliers are worried the most radical proposals could severely damage their businesses.
+
+The European Commission's review of definitive safeguard measures on imports of certain steel products identified no new import pressure for stainless cold rolled sheets and strips, and left tariff rate quotas for the next 15 months virtually unchanged even as carryovers and unused quota access were removed. And the commission's European Steel and Metals Action Plan included proposals to curb imports of finished steel and exports of scrap alongside the extension of the Carbon Border Adjustment Mechanism (CBAM) to potentially include raw material exports and downstream products.
+
+European stainless steel flat producers — battling weak medium-term demand and a high cost structure — expressed disappointment on the absence of protectionism in the safeguard review through to July 2026, but told *Argus* they were encouraged by proposals in the Action Plan that acknowledge the need to to curb imports for domestic industry's long term health.
+
+""The industry remains threatened by global excess capacities and by global distortions from China and other countries that artificially support their domestic industries or circumvent the current measures,"" Finnish producer Outokumpu told *Argus*. ""These challenges need to be mitigated with more assertive solutions, including replacing current safeguards with more effective measures from July 2026.""
+
+European trading groups surveyed by *Argus* welcomed the stability offered by the unchanged import quotas as the industry navigates other pressures — such as high energy prices and US tariffs — but said they expect lobbying by producers to drive a wave of new measures in the fourth quarter of this year, with stainless steel-specific safeguards likely to be implemented from next year.
+
+""Current quotas will only last this year, if you ask me,"" a trader said. ""We expect new regulation to be announced in September/October.""
+
+A key area of focus for the industry is the possible introduction of the melt-and-pour clause, which determines the origin of goods by the location at which the metal is originally melted, and disregards third countries where further processing may take place for circumvention of anti-dumping duties. The EU stopped short of immediately implementing this clause as part of the Action Plan, and will conduct further assessment of the action. But market participants expect [consultation](https://direct.argusmedia.com/newsandanalysis/article/2670486] on the policy will start after the current safeguard period ends.
+
+Several large European stainless steel producers are heard to be importing slab from Asia, and traders told *Argus* they were relieved that melt and pour is not coming into play this year. A Spanish trader said the clause will level the playing field for European producers, but a hasty implementation this year would have simply added to costs for both producers and consumers in the near term. Outokumpu said it welcomes the melt-and-pour proposals as part of a wider anti-circumvention drive that it said is required in Europe.
+
+The EU's Action Plan also calls for the need to address carbon leakage of exported steel through a potential extension of the CBAM to include exports. Trading groups told *Argus* this will be difficult to implement across the spectrum of trading partners, and may render exports uncompetitive to the detriment of European service centre groups.
+
+Outokumpu called upon the need to leverage the EU's competitive advantage by including Scope 2 emissions within any CBAM regulation for downstream products.
+
+""It is critical to prevent European steel producers from being placed at a disadvantage from imports with higher emissions from energy usage,"" the group said. ""Outokumpu uses low-carbon energy across its operations with a high-recycling rate, so a fair benchmark definition is necessary to ensure that our low-emission production receives the competitive advantage it deserves.""
+
+The EU's action plan also proposes the potential introduction of export duties for all steel scrap in order to limit scrap leakage from the bloc. Stainless steel scrap traders surveyed by *Argus* said there was no chance such a move would ever be implemented as Europe simply cannot consume all the scrap it produces, and that recyclers use exports to keep prices at a level that encourages further investment.
+
+""We would drown in scrap if exports fell,"" a trader said. ""Prices would decrease sharply and work like a subsidiary for an antique industry. High-end recycling plants need high prices to process complex materials which would end up in landfill otherwise. No investments would be made if prices are pushed into the ground.""
+
+Trade bodies BIR and EuRIC suggested a more rational move could be to introduce mandatory recycled content targets for metals products that incentivises domestic demand and usage for scrap, while also allowing scrap to move freely to export markets.",www.argusmedia.com,2025-03-31,24,"EU stainless safeguards, metal plan meet mixed reaction | Latest Market News",article,0.1360734197,23,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673844-carney-backs-canadian-fossil-fuel-sector,true,"Reports on a specific real-world event (Canadian election, policy changes) with news-style reporting",Carney backs Canadian fossil fuel sector | Latest Market News,"Canadians will vote for a new federal government on 28 April after recently assumed prime minister Mark Carney triggered an election on 23 March. The new leader has moved ahead in the polls and is running on more favourable policies for the country's fossil fuel industry, having already axed a carbon tax on the sector.","*The prime minister's focus is on Canada becoming a superpower in conventional and clean energy, writes Yulia Golub*
+
+Canadians will vote for a new federal government on 28 April after recently assumed prime minister Mark Carney triggered an election on 23 March. The new leader has moved ahead in the polls and is running on more favourable policies for the country's fossil fuel industry, having already axed a carbon tax on the sector.
+
+Carney, who was sworn into office on 14 March after former prime minister Justin Trudeau stepped down, will face off against Conservative leader Pierre Poilievre. The Conservatives were widely expected to rout the Liberals and form the next government until a remarkable rebound in polling by the Liberals over the past two months, which has been attributed to the replacement of the increasingly unpopular Trudeau as well as rising anti-US sentiment linked to US president Donald Trump's tariffs on Canada and ""51st state"" rhetoric.
+
+Carney has removed a carbon tax on fossil fuels from 1 April, ending a contentious federal policy among the electorate. Abolishing the carbon tax has been one of Poilievre's campaign pillars. Canada will become a superpower in ""both conventional and clean energies"", says Carney, who has mentioned the need for more pipelines, trade corridors and energy infrastructure to diversify Canada's energy exports away from the US. The shift in energy policy priorities under the prime minister makes him more closely aligned with the Conservatives.
+
+Carney's strong opposition to the Trump administration is boosting his appeal, while Poilievre is increasingly being seen as having similarities to Trump. ""We are facing the most significant crisis of our lifetimes because of President Trump's unjustified trade actions and his threats to our sovereignty,"" Carney said on 23 March when he announced the election. Speaking four days later after Trump said a new 25pc tax on imported vehicles and vehicle parts would be ""permanent"", the prime minister declared the ""old relationship we had with the US... is over"".
+
+Canada imposed retaliatory 25pc tariffs on select US goods from 4 February, subsequently delayed until 4 March, and says it plans to introduce additional tariffs if Trump follows through with his pledge to slap even higher taxes on the US' trading partners from 2 April. The two leaders held their first call on 28 March, in which they agreed to negotiate new economic and security agreements after the 28 April election. ""We had a very, very good talk,"" Trump said.
+
+The US' 10pc tariff on Canadian energy imports remains in place. Canada's largest oil and gas firms have asked the government to declare an ""energy crisis"" to expedite new pipelines, ports and LNG facilities, while bolstering trade relationships beyond the US, streamlining regulation and reducing project approval timelines.
+
+## Propane pain
+
+Propane costs for consumers in Canada and the US are expected to rise as a result of the 10pc tariff, panellists at the Canada Clean Fuels Summit said on 25 March. ""Even if the tariffs are eventually lifted, there is no guarantee added costs will disappear,"" the Canadian Propane Association's vice-president of government relations, Katie Kachur, said. The tariffs could cost propane suppliers up to $200mn/yr, she said. Canada is exporting more propane by sea to Asia but most — about 62pc in 2024, customs data show — heads to the US, Kachur said.
+
+Canadian LPG term contract prices for the 2025-26 contract year starting on 1 April are falling owing to uncertainty over the 10pc tariff and forecasts for rising domestic production. Producers and buyers usually finalise deals early in the year but negotiations this year are yet to be concluded. Prices for propane from western Canada's Edmonton hub are being discussed at 23-25¢/USG ($120-130.50/t) discounts to equivalent prices at the US midcontinent hub of Conway, compared with 19-25¢/USG discounts for 2024-25. Term contracts for Edmonton butane are being discussed at 39-41pc of the calendar month average of Nymex WTI crude, down from 40-44pc.",www.argusmedia.com,2025-04-01,23,Carney backs Canadian fossil fuel sector | Latest Market News,article,0.1438721765,20,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681071-un-reminds-leaders-ghg-plans-need-to-be-1.5degc-aligned,true,Reports on a specific event (UN meeting) with factual details and quotes.,UN reminds leaders GHG plans need to be 1.5°C-aligned | Latest Market News,"Leaders, including from major emitters China and the EU, committing today to put forward ""ambitious and robust [climate] plans as soon as possible"" is a message of hope, but they should align with the Paris Agreement's goals and ""speed up a just transition away from fossil fuels,"" UN secretary-general Antonio Guterres warned.","Leaders, including from major emitters China and the EU, committing today to put forward ""ambitious and robust [climate] plans as soon as possible"" is a message of hope, but they should align with the Paris Agreement's goals and ""speed up a just transition away from fossil fuels,"" UN secretary-general Antonio Guterres warned.
+
+China today reiterated that it will submit a new national climate plan which covers ""all economic sectors and all greenhouse gases"", according to Guterres. ""This is extremely important for climate action"", Guterres said. China is the world's highest-emitting country, with plans to reach net zero emissions by 2060 — behind the mid-century target that climate science suggests to avoid the worst impacts of a heating world.
+
+Guterres spoke immediately after a meeting that he and Brazil's president Luiz Inacio Lula da Silva convened, in which 17 world leaders participated, including China's president Xi Jinping. Brazil is hosting the UN Cop 30 climate summit in November.
+
+The meeting was arranged so that world leaders could hear from one another that addressing climate change remains a priority, a senior UN official said. ""Leaders need reassurance that they're not acting alone"", the UN official said. ""Dissenters and fossil fuel interests may try to stand in the way,"" Guterres said, but ""no group or government can stop the clean energy revolution"".
+
+The EU's and China's NDCs — not yet submitted — will act as useful references, Brazil's official noted. European Commission president Ursula von der Leyen and European Council president Antonio Costa also participated in the meeting today.
+
+Participants were limited to heads of state or government and included chairs of the African Union, the Caribbean Community, the Association of Southeast Asian Nations and the Alliance of Small Island States.
+
+The EU still has yet to officially propose a 2040 climate target. It plans to derive its 2035 goal, which will form the basis of its NDC, from this.
+
+Senior officials from Brazil and the UN expect most country submissions by September. Cop 30, which will be held in the Amazonian city of Belem, will mark ten years since the landmark Paris accord was negotiated. It requires countries to review and revise climate plans — known as nationally determined contributions (NDCs) — every five years, increasing ambition. NDCs for the period up to 2035 are due to be submitted this year, to UN climate body the UNFCCC.
+
+NDCs are a crucial element in keeping to the temperature boundaries sought by the Paris agreement — limiting a rise in temperature to ""well below"" 2°C above pre-industrial levels and preferably to 1.5°C. Brazil's official acknowledged that this current round of NDCs may not go far enough to hit those goals, noting that ""closing the gap"" will be a key issue.
+
+The majority of countries missed a 10 February deadline to submit their NDCs for the period to 2035, while ambition varied among those completed.
+
+*By Georgia Gratton*",www.argusmedia.com,2025-04-23,1,UN reminds leaders GHG plans need to be 1.5°C-aligned | Latest Market News,article,0.1220088769,19,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674834-trump-tariffs-some-steel-inputs-spares-others,true,Reports on a specific real-world event (Trump's tariffs) with news-style reporting,"Trump tariffs some steel inputs, spares others | Latest Market News",US president Donald Trump imposed a sweeping tariff regime Wednesday that will raise the cost of raw materials for steelmakers that operate electric arc furnaces.,"US president Donald Trump imposed a sweeping tariff regime Wednesday that will raise the cost of raw materials for steelmakers that operate electric arc furnaces.
+
+Pig iron from Brazil, direct reduced iron from Trinidad, and ferrous scrap from the UK will face 10pc tariffs. Ferrous scrap imports from the EU will face a 20pc levy. The tariffs begin April 5 and will not include shipments already in transit before that date.
+
+Two notable exceptions from the announced tariffs are scrap from Mexico and Canada.
+
+### Canadian and Mexican scrap
+
+In February and March, Trump placed 25pc taxes on all imports from Mexico and Canada, before rescinding the tariffs days later in both instances.
+
+Many Canadian dealers paused US-bound shipments because of the uncertainty. The shifting trade policy partially caused US ferrous scrap imports from Canada to fall to 188,000 metric tonnes (t) in February, the lowest volume since May 2020 during the height of the pandemic, US customs data shows.
+
+Scrap dealers in Canada have begun to breathe a sigh of relief. The paused Canadian scrap shipments to the US will likely restart in April because Trump excluded the country from the latest tranche of tariffs, a Canadian dealer told *Argus*.
+
+Separate 25pc tariffs on Canadian steel, aluminum and automobiles are still in effect, however. The steel tariffs could temper flat-rolled steel mills' appetite for scrap this month because they rely on the US market for steel sales, the dealer noted.
+
+### Brazilian pig iron and Trinidadian direct reduced iron
+
+Some US steel mills pivoted to the pig iron market in February and March because of the tariff uncertainty around Canadian and Mexican scrap.
+
+The move contributed to soaring US imports of pig iron in March. The US imported an estimated 535,000t of pig iron from all countries last month, more than double the total from the previous March, according to US vessel manifest data and US customs data.
+
+Vessel manifest data shows that the total included about 380,000t of pig iron last month from Brazil, the largest supplier to the US market. That could be the highest volume of Brazilian pig iron imported since January 2024 if the official US customs data confirms the sum.
+
+Trump's 10pc tariffs on imports from Brazil, Ukraine and other pig iron producing countries could drive up costs for US steelmakers, especially those with electric arc furnaces (EAF).
+
+The 10pc levy will also apply to Nucor's direct reduced iron (DRI) plant in Trinidad. Nucor, the US' largest EAF steelmaker, imports about 125,000t of DRI each month from its Trinidad plant. Nucor did not respond to a request for comment on the Trinidad tariffs.
+
+The tariffs on iron metallics announced Wednesday could cause steelmakers to raise their steel selling prices even more. US hot-rolled coil prices have already risen by 22pc since Trump announced the 25pc steel tariffs on 10 February.
+
+### European and UK scrap
+
+EAF steelmakers in the US often look to Europe for prime scrap when US prices surge. That occurred in the first quarter of this year, when average #1 busheling prices rose by 25pc to $470/gross ton (gt) during that time.
+
+The US imported about 163,000t of busheling and shredded scrap in bulk cargoes from Europe last month, according to vessel manifest data. Not since June 2022 had the US imported more bulk ferrous scrap from Europe, US customs data showed.
+
+The new tariffs on UK and EU-origin scrap could make locally sourced scrap more attractive to US steelmakers.",www.argusmedia.com,2025-04-03,21,"Trump tariffs some steel inputs, spares others | Latest Market News",article,0.1305721845,25,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674458-trump-imposes-broad-10pc-import-tax-update-2,true,Reports on a specific real-world event (Trump imposing import tax) with news-style reporting,Trump imposes broad 10pc import tax: Update 2 | Latest Market News,"All foreign imports into the US will be subject to a minimum 10pc tax, with levels as high as 34pc for China and 20pc for the EU under President Donald Trump's sweeping tariff measure announced today.","*Updates with details throughout, Canadian comments and graphics.*
+
+All foreign imports into the US will be subject to a minimum 10pc tax, with levels as high as 34pc for China and 20pc for the EU under President Donald Trump's sweeping tariff measure announced today.
+
+But Mexico and Canada, the US' closest trading partners who have seen on-and-off tariffs from Trump this year, have largely been spared any additional penalties, with the US-Mexico-Canada (USMCA) free trade agreement continuing to hold sway over most commerce between the countries.
+
+""April 2, 2025 will forever be remembered as the day American industry was reborn, the day America's destiny was reclaimed, and the day that we began to make America wealthy again,"" Trump said at a ceremony in the White House Rose Garden.
+
+Trump referred to his new tariffs as ""reciprocal"", meaning that they are meant to force foreign countries to lower their alleged high tariffs and other barriers to US exports. But Trump and his key allies in Congress have left little doubt that the tariffs are meant to be permanent, turning into a major source of revenue to offset the planned extension of tax cuts and other economic priorities.
+
+Trump issued an economic emergency declaration with respect to all foreign imports to make them subject to 10pc taxes beginning at 12:01 ET on 5 April.
+
+Foreign trade partners with which the US runs large trade deficits will be subject to additional import taxes, beginning on 9 April.
+
+The new tariffs will include both the 10pc baseline and the additional tariff. They also are on top of previously assessed import duties.
+
+In the case of China, US imports from that country will be subject to an additional 34pc tax from 9 April. Combined with previously enacted tariffs, all imports from China will be subject to 54pc taxes.
+
+In the case of the EU, US imports will be subject to a 20pc tax after 9 April, in addition to the regular tariff rates.
+
+Energy and ""certain minerals that are not available in the US"" imported from all other countries also will be exempt from the tariffs announced today.
+
+The 2 April tariffs will not apply to steel and aluminum, cars, trucks, and auto parts — which already are subject to separate tariffs — and to copper, pharmaceuticals, semiconductors and lumber.
+
+The tariffs will apply only to the non-US content of the imported product, so long as at least 20pc of it originates in the US.
+
+Trump did not reimpose punitive tariffs on energy and other imports from Canada and Mexico. All products covered under the US-Mexico-Canada (USMCA) free trade agreement will continue to be imported into the US without tariffs — including energy commodities like oil and refined products.
+
+Canadian prime minister Mark Carney said Wednesday the actions ""preserved a number of important elements"" of US-Canadian commerce, but that existing tariffs on steel and aluminium, and tariffs on automobiles will need to be addressed. Carney said his government will meet early Thursday to discuss next steps.
+
+Trump since taking office has already imposed a 20pc tariff on all imports from China, in effect since 4 March, and a 25pc tax on all imported steel and aluminum, in effect since 12 March.
+
+A 25pc tariff on all imported cars and trucks is scheduled to go into effect on Thursday, and a 25pc tax on auto parts will go into effect on 3 May.",www.argusmedia.com,2025-04-02,22,Trump imposes broad 10pc import tax: Update 2 | Latest Market News,article,0.1140243534,27,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675817-sigma-lithium-hits-1q-production-sales-goals,true,Reports on a specific corporate action (Sigma Lithium's production and sales) in a news-style format.,"Sigma Lithium hits 1Q production, sales goals | Latest Market News",Sigma Lithium hit its first quarter lithium concentrate production and sales targets in Brazil after a sizeable deal with a UAE-owned company.,"Sigma Lithium hit its first quarter lithium concentrate production and sales targets in Brazil after a sizeable deal with a UAE-owned company.
+
+Sigma produced 68,300 metric tonnes (t) of lithium oxide concentrate in the first quarter, after agreeing to sell 76,000t to International Resources Holding (IRH), a metals and critical minerals trading company owned by the Royal Group of Abu Dhabi, the firm said in a press release.
+
+Sigma shipped 47,000t — its first of two batches to the company — in early March, with a following 29,000t scheduled to be shipped this week.
+
+Following the sale, the company achieved a 2.8pc increase in volumes over the previous quarter. Although undisclosed, Sigma's chief executive Ana Cabral said that the company beat its sales targets for the period.
+
+The company operates the fifth-largest lithium oxide mining complex in the world, which is expected to produce 300,000t of the mineral compound this year.
+
+Sigma anticipates to achieve all of its quarterly production targets for 2025.",www.argusmedia.com,2025-04-07,17,"Sigma Lithium hits 1Q production, sales goals | Latest Market News",article,0.1212044991,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674018-brazil-s-bauna-oilfield-restarts-after-maintenance,true,Reports on a specific real-world event (oilfield restart) with news-style reporting,Brazil’s Bauna oilfield restarts after maintenance | Latest Market News,Brazil-focused Australian oil and gas company Karoon Energy has brought its Bauna oilfield in the offshore Santos basin back on line after the completion of intervention works at its SPS-88 well in February.,"Brazil-focused Australian oil and gas company Karoon Energy has brought its Bauna oilfield in the offshore Santos basin back on line after the completion of intervention works at its SPS-88 well in February.
+
+Production resumed on 27 March after the project was shut down for maintenance on 7 March, Karoon said. The field's output has since reached about 26,500 b/d, above pre-shutdown levels because of the return of SPS-88 well production on 28 March.
+
+The well is pumping 2,000 b/d of oil on a restricted choke and is gradually being opened further, with rates in line with expectations. The intervention was originally planned for October-December 2024 after being taken off line in November 2023 because of a mechanical blockage in the gas lift valve.
+
+Karoon's plans to acquire the *Cidade de Itajai* floating production, storage and offloading (FPSO) unit at its Bauna oilfield have progressed, with the transaction on track to close as forecast in April. Selection of a new operations and maintenance contractor for the FPSO will be announced in mid-2025, with an updated cost guidance to be provided once terms are agreed.",www.argusmedia.com,2025-04-02,22,Brazil’s Bauna oilfield restarts after maintenance | Latest Market News,article,0.1076357725,13,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671362-low-snowpack-could-support-italian-summer-gas-burn,true,"Reports on a specific, factual event (low snowpack and its impact on gas burn) with news-style reporting",Low snowpack could support Italian summer gas burn | Latest Market News,"Low snowpack and hydro reserves in Italy may increase demand for gas-fired plants this summer, in turn driving up power-sector gas burn on days when renewable output is weakest.","Low snowpack and hydro reserves in Italy may increase demand for gas-fired plants this summer, in turn driving up power-sector gas burn on days when renewable output is weakest.
+
+Italian thermal-fired plants — mostly gas fired — accounted for 51pc of the country's generation mix in the summers of 2020-24, while run-of-river installations, pumped-storage plants and hydroelectric dams accounted for 19pc and solar, wind and other sources provided 31pc. Italian power-sector gas demand averaged 61.5mn m³/d.
+
+Italian gas-fired plants compete directly against programmable hydroelectric dams for both the day-ahead and ancillary power markets, so if overall electricity demand this summer remains steady on the year, gas-fired plants stand to gain a greater share of the generation mix than in years when hydro output was stronger. Unseasonably hot weather driving unusually high use of electric-powered air conditioning this summer would further increase scope for Italy's gas-fired plants to run.
+
+The estimated water content of snow on Italian mountains as of 8 March — the latest available data — was the lowest for that date since at least 2011 and was almost 57pc below the 2011-23 average for that time of year, according to Italian meteorological association Cima. Snowpack last year also dipped below the 2011-23 average in January-March before late-season precipitation pushed levels back above median levels in April-July.
+
+At the same time, water reserves at Italian hydroelectric dams have been well below historical averages this year. Reserves equal to 2.08TWh of power generation as of 17 March — the latest available data — were the third lowest for that date since 2015 and a full 10pc below the 10-year average for that time of year.
+
+Looking ahead, following months of predominantly dry weather punctuated by occasional bouts of heavy showers, long-term weather forecasts this week predicted slightly above-average rainfall over the rest of March and throughout April in Milan, around which much of the country's hydro capacity is located. And during that time, at least some rain was forecast to fall on all but one day, which would provide a far steadier influx of water into rivers.
+
+That said, Italian renewable generation capacity — particularly solar — is poised to continue rising in the coming months, likely boosting output from those technologies on the year in April-September and restricting demand for dispatchable gas-fired and hydroelectric dams alike. Total Italian PV solar capacity of 37.9GW at the start of March was 20pc higher on the year, suggesting potential for a proportional increase in generation of that type in April-September compared with summer 2024.
+
+Italian PV solar panels and on-site renewable installations at homes and businesses, the vast majority of which are solar-based, generated an average of 8GW each day in summer 2024, covering 26pc of all generation nationwide.",www.argusmedia.com,2025-03-25,30,Low snowpack could support Italian summer gas burn | Latest Market News,article,0.1303604682,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674751-little-impact-on-brazil-polymers-from-us-tariffs,true,Reports on a specific real-world event (US tariffs on Brazilian exports) with news-style reporting,Little impact on Brazil polymers from US tariffs | Latest Market News,"The overall 10pc tariffs imposed by the US on Brazilian exports on 2 April are unlikely to significantly impact Brazil's polymers industry, as polymers exports to the US are minimal.","The overall 10pc tariffs imposed by the US on Brazilian exports on 2 April are unlikely to significantly impact Brazil's polymers industry, as polymers exports to the US are minimal.
+
+Brazil's polypropylene (PP) exports to the US during January-February 2025 hit 1,964t, down 22pc when compared with the same period of 2024, according to data from Brazilian trade ministry database Comexstat. The figure represents just 5pc of Brazil's total PP exports in the period, with the US ranked at the 12th most important destination.
+
+In polyethylene (PE), Brazil exported 1,335t to the US during Jan-Feb 2025, down 30pc year over year. This represents 1pc of Brazil's PE exports in the first month, with the US ranked 18th.
+
+There were no exports from Brazil to the US related to polyvinyl chloride (PVC), polyethylene thereftalate (PET), expanded polystyrene (EPS), and acrylonitrile butadiene styrene (ABS) in January and February.
+
+However, Braskem, a Brazilian petrochemical company and the largest producer of thermoplastic resins in the Americas, felt the tariffs' impact on its shares today. Braskem's shares experienced a decline at the São Paulo stock exchange B3, with the stock trading at BRL 10.31 ($1.84) at noon, down 2.46pc from its previous close of BRL 10.57. In intraday performance the stock opened at BRL 10.50, reaching a high of BRL 10.84 and a low of BRL 10.30. The movement reflects ongoing market volatility and investor sentiment surrounding the company.
+
+The Brazilian government criticized the US decision, describing the additional 10pc tariff as a violation of the country's commitments to the World Trade Organization (WTO). The measure adds to previous 25pc tariffs imposed on steel, aluminum, and automobiles, further complicating Brazil's trade portfolio with the US.
+
+### US trade surplus
+
+According to Brazil's foreign relations ministry (MRE), US government data indicates that the US achieved a $7bn trade surplus with Brazil in goods in 2024. When including services, the surplus totaled $28.6bn, making Brazil the third-largest contributor to the US's global trade surplus. Over the past 15 years, the US has consistently recorded significant surpluses with Brazil, amounting to $410bn in goods and services.
+
+The US rationale for the 10pc tariff — to restore balance and achieve ""trade reciprocity"" is inconsistent with the reality of enduring trade surpluses, the ministry said. In response, Brazil intends to collaborate with its private sector to protect domestic workers and companies while defending the multilateral trade system.
+
+The Brazilian government stated that it remains open to dialogue with the US to reverse the tariffs and minimize their harmful effects. At the same time, it is evaluating all possible actions to ensure reciprocal trade relations, including appealing to the WTO.
+
+The government highlighted the recent approval of the Economic Reciprocity Bill by the Congress, reinforcing its willingness to adopt reciprocal measures if necessary.
+
+### Anti-dumping duties possible
+
+The Brazilian government on 14 November opened a possible measure relating to an anti-dumping investigation against PE resins imported from the US and Canada. Trump's promises to protect US industries have created uncertainties about whether Brazil would want to move forward with PE anti-dumping duties, but now it could be used as a possible retaliation for the new tariffs.
+
+In 2024, total PE imports in Brazil reached 1.959mn t, increasing 40pc year on year, with North America representing 77pc of market share.",www.argusmedia.com,2025-04-03,21,Little impact on Brazil polymers from US tariffs | Latest Market News,article,0.1213978853,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677054-eu-exempts-most-lldpe-imports-from-retaliatory-tariffs,true,"Reports on a specific, factual event (EU tariff decision) in a news-like format.",EU exempts most LLDPE imports from retaliatory tariffs | Latest Market News,"Most linear low density polyethylene (LLDPE) imports will be exempt from EU retaliatory tariffs should the bloc go ahead with countermeasures against the US, according to a draft list of products seen by <i>Argus</i>. ","Most linear low density polyethylene (LLDPE) imports will be exempt from EU retaliatory tariffs should the bloc go ahead with countermeasures against the US, according to a draft list of products seen by *Argus*.
+
+The EU has put the retaliatory tariffs on hold for now, after US president Donald Trump announced on Wednesday that he is pausing his planned ""reciprocal"" tariffs for 90 days.
+
+The European Commission has yet to publish the final list of US products that would be subject to any countermeasures, but before Trump's surprise move, the HS code 39014000 was removed. The list was approved by a majority vote of EU member states on Wednesday. Other HS codes of PE grades were included in the draft list and are earmarked for 25pc tariffs.
+
+It is now uncertain if and when the EU tariffs might be implemented. Prior to Trump's u-turn, 15 May was the likely date for EU tariffs on US PE imports. But ""everything is paused,"" European Commission trade spokesperson Olof Gill told *Argus*.
+
+LLDPE imports into the EU are categorised under the HS codes 39014000 and 39011010. The former made up just over half of all PE imports to the EU from the US in 2024, while the latter accounted for less than 12pc. The EU's PE imports from the US totalled 1.8mn t last year.
+
+Market participants told *Argus* that the EU will remain dependant on LLDPE imports from the US for specific grades, which include LLDPE butene and metallocene LLDPE.
+
+The UK also excluded US-origin LLDPE imports falling under the HS code 390140 from its provisional list of products that could be subject to retaliatory tariffs.",www.argusmedia.com,2025-04-10,14,EU exempts most LLDPE imports from retaliatory tariffs | Latest Market News,article,0.1126912232,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677471-south-korean-bitumen-exports-may-head-to-southeast-asia,true,"Reports on a specific, factual event (South Korean bitumen exports) with news-style reporting",South Korean bitumen exports may head to southeast Asia | Latest Market News,"South Korea bitumen exports could start entering southeast Asia in the coming months, following the recent opening of the arbitrage window between the two regions.","South Korea bitumen exports could start entering southeast Asia in the coming months, following the recent opening of the arbitrage window between the two regions.
+
+Export prices from South Korea have declined sharply over the past week, weighed down by early-week declines in upstream crude and high-sulphur fuel oil values. A Yeosu-based refiner concluded an export tender to sell up to four May- and June-loading cargoes on 10 April, which was settled in the range of $375-385/t fob South Korea, according to market participants.
+
+Declines in fob Singapore bitumen export pricing have been slower in comparison, as continued production output cuts contributed to curtailed spot supplies. Most refiners in Singapore have fully committed April- and May-loading volumes, although several traders were still holding on to unsold volumes.
+
+In contrast, a steady supply of April- and May-loading cargoes has been made available from South Korean suppliers over the past month. One refiner previously released three export tenders in March alone, far more than the typical one per month.
+
+Arbitrage economics to export bitumen from South Korea to southeast Asia has grown more favourable, as fob Singapore premiums over that of fob South Korea values widened.
+
+Spreads between fob Singapore and South Korea widened to $42.50/t on 10 April, up from $22.50/t a week earlier. This is the widest since November 2024, when fob Singapore prices also traded at premiums of $42.50/t to that of South Korean exports.
+
+Traders who won some shipments from the recent South Korean export tender may direct some of these volumes to southeast Asia, rather than sell them to the traditional export destination market of east China.
+
+Domestic prices in east China have come under renewed pressure in the week to 11 April, undermined by consecutive day-on-day losses in the bitumen futures market. This, coupled with a weaker yuan against the US dollar, has put a dent on Chinese appetite for South Korean exports.
+
+These South Korean exports could eventually be shipped to Vietnam, where demand has been relatively more robust compared with other Asian countries, market participants said.
+
+Pricing competition in north Vietnam has intensified in 2025 on increased export supplies from south China. And with South Korean exports likely to join the fray, this could temporarily edge out Vietnam's imports of Singapore-origin bitumen.",www.argusmedia.com,2025-04-11,13,South Korean bitumen exports may head to southeast Asia | Latest Market News,article,0.1245181499,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675990-flooding-on-us-rivers-mires-barge-transit,true,Reports on a specific real-world event (flooding) with news-style reporting,Flooding on US rivers mires barge transit | Latest Market News,"Barge transit slowed across the Arkansas, Ohio and lower Mississippi rivers over the weekend because of flooding, which prompted the US Army Corps of Engineers (Corps) to close locks and issue transit restrictions along the waterways.","Barge transit slowed across the Arkansas, Ohio and lower Mississippi rivers over the weekend because of flooding, which prompted the US Army Corps of Engineers (Corps) to close locks and issue transit restrictions along the waterways.
+
+The Corps advised all small craft to limit or halt transit on the McClellan-Kerr Arkansas River Navigation System (MCKARNS) in Arkansas because flows reached above 200,000 cubic feet per second (cfs), nearly three times the high-water flow. The heavy flow is expected to persist throughout the week, posing risks to those transiting the river system, said the Corps. Some barges have halted movement on the river, temporarily miring fertilizer resupply efforts in Arkansas and Oklahoma in the middle of the urea application season.
+
+The Corps forecasts high flows to continue into Friday, and the National Weather Service predicts several locations along the MCKARNS will maintain a moderate to minor flood stage into Friday as well.
+
+Both the Arthur V Ormond Lock and the Toad Suck Ferry Lock, upriver from Little Rock, Arkansas, shut on 6 April because of the high flows. Flows along the Little Rock Corps district reached 271,600cfs on 7 April. The Corps forecasts high flows to continue into Friday.
+
+### Ohio and lower Mississippi rivers
+
+The Corps restricted barge transit between Cincinnati, Ohio, and Cairo, Illinois, on the Ohio River to mitigate barge transportation risks, with the Corps closing two locks on the Ohio River on 6 April and potentially four more in the coming days.
+
+Major barge carrier American Commercial Barge Line (ACBL) anticipates dock and fleeting operations will be suspended at certain locations along the Mississippi and Ohio rivers as a result of the flooding. NWS forecasters anticipate major flooding levels to persist through the following week. Barge carriers also expect a backlog of up to two weeks in the region.
+
+To alleviate flooding at Cairo, Illinois, where the Ohio and Mississippi Rivers meet, the Corps increased water releases at the Barkley Dam on the Cumberland River and the Kentucky Dam on the Tennessee River.
+
+The Markland Lock, downriver from Cincinnati, Ohio, and the Newburgh lock near Owensboro, Kentucky, closed on 6 April. The Corps expects the full closure to remain until each location reaches its crest of nearly 57ft, which could occur on 8 or 9 April, according to the National Weather Service (NWS). Around 50 vessels or more are waiting to transit each lock, according to the Lock Status Report published by the Corps on 7 April.
+
+The Corps also shut a chamber at both Cannelton and McAlpine locks. The John T Myers and Smithland locks may close on 7 April as well, the Corps said. The Olmsted Lock, the final lock before the Ohio and Mississippi rivers, will require a 3mph limit for any traffic passing through.
+
+The NWS expects roughly 10-15 inches of precipitation fell along the Ohio and Mississippi River valleys earlier this month, inducing severe flooding across the Ohio and Mississippi River valleys. A preliminary estimate from AccuWeather stated an estimated loss of $80-90bn in damages from the extreme flooding.",www.argusmedia.com,2025-04-07,17,Flooding on US rivers mires barge transit | Latest Market News,article,0.1268008364,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671317-cerrejon-to-cut-coal-production-by-5mn-10mn-t-in-2025,true,Reports on a specific real-world event (Cerrejon cutting coal production) with news-style reporting,Cerrejon to cut coal production by 5mn-10mn t in 2025 | Latest Market News,"Colombia's second-largest coal producer Cerrejon will cut thermal coal production by 5-10mn t with immediate effect. This brings its full-year estimate to 11-16mn t for 2025, the Glencore-owned firm said today.","Colombia's second-largest coal producer Cerrejon will cut thermal coal production by 5-10mn t with immediate effect. This brings its full-year estimate to 11-16mn t for 2025, the Glencore-owned firm said today.
+
+The main reason for the reduction is ""unsustainable prices for thermal coal transported by sea"". Cerrejon produced 19mn t of steam coal in 2024, which means output could fall by 18.75-42pc on the year.
+
+Cerrejon has implemented numerous initiatives to respond to the current challenging market conditions, but said the decision to reduce production will help ensure the sustainability of operations and its ability to continue generating revenue for the region and the country.
+
+Thermal coal demand has become increasingly focused on Asian markets, including South Korea, India, Japan and China, and freight costs for Colombian coal to reach those markets of around $37/t are considerably higher than the $16-17/t to reach Colombia's traditional markets, such as Europe and Turkey.
+
+At the same time, international coal prices have dropped, further reducing Colombian coal's margins, Cerrejon president Claudia Bejarano said last week in Cartagena at the Colombia Genera conference.
+
+""We are losing our competitiveness completely,"" Bejarano said, adding that coal demand in natural markets for Colombia such as Europe is dwindling
+
+*Argus*' fob Puerto Bolivar NAR 6,000 kcal/kg thermal coal assessment, which forms part of the Colombian API 10 benchmark, was assessed at $85.20/t at the end of last week, down from $93/t at the start of the year — it was as high as $102/t as recently as November.
+
+The drop in production will be followed by a reduction in the workforce, a source familiar with the matter said. The company said production cuts will not affect Cerrejon's current social or environmental commitments.
+
+The president of Colombian mining agency Alvaro Pardo told *Argus* that Colombia's thermal coal exports increased by 8.8pc in 2024, but revenues at the country's largest producers declined by 25pc, reflecting the difficult market conditions amid low coal prices and tight margins, Pardo said.
+
+Pardo said market conditions will be a factor in ending coal production over the long term, not the government.
+
+The government is concerned about falling international thermal coal prices because the operators of the country's large open-pit mines, including Drummond and Cerrejon, may hand back the coal titles to the government, as Glencore did with its Prodeco mine titles in 2021.",www.argusmedia.com,2025-03-25,30,Cerrejon to cut coal production by 5mn-10mn t in 2025 | Latest Market News,article,0.137551696,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680381-india-imposes-12pc-safeguard-duty-on-flat-steel-imports,true,Reports on a specific real-world event (India imposing a safeguard duty) with news-style reporting,India imposes 12pc safeguard duty on flat steel imports | Latest Market News,The Indian government has imposed a 12pc provisional duty on certain flat steel imports for 200 days to shield the domestic steel industry.,"The Indian government has imposed a 12pc provisional duty on certain flat steel imports for 200 days to shield the domestic steel industry.
+
+The duty, applicable from 21 April, was implemented following a recommendation by the Directorate General of Trade Remedies in March. It covers products under HS codes 7208, 7209, 7210, 7211, 7212, 7225 and 7226, the ministry of finance said in a notification.
+
+As recommended by the DGTR, the duty is only applicable if the import price is below a certain threshold, which is different for each product. For hot-rolled coils (HRC), the safeguard duty will not be applicable if the product is imported at or above $675/t cif, while the threshold is set at $824/t cif for cold-rolled coils.
+
+Domestic Indian steelmakers in 2024 sought protection from lower-priced imports from China and other Asian suppliers, which pushed local HRC prices to multi-year lows last year. The DGTR subsequently launched a safeguard investigation in December 2024.
+
+HRC prices rebounded last month, partly because of rumors and speculation around potential safeguard measures, and received a further boost following the duty proposal on 18 March.
+
+The *Argus* weekly Indian domestic HRC assessment for 2.5-4mm material reached over an eight-month high of 52,100 rupees/t ($612/t) ex-Mumbai, excluding goods and services tax, on 4 April, increasing by 9pc compared to the end of February. Sentiment shifted over the last few weeks because of escalating US-China trade tensions, with the assessment falling to Rs51,000/t on 17 April as restocking interest cooled.
+
+Surging imports pose a threat to the domestic industry and there is a need to implement provisional safeguard measures immediately, the DGTR said in its recommendations.
+
+India remained a net importer of finished steel in the April 2024-March 2025 fiscal year, with inflows increasing by 15pc on the year to 9.5mn t, according to ministry data.
+
+China has been a major supplier, owing to its weak domestic market, while imports from countries which India has a free-trade agreement with — such as South Korea and Japan — have also risen. South Korea was the top supplier to India during April 2024-February 2025, and accounted for 30pc of its total finished steel imports.
+
+Among developing countries, only China and Vietnam will be subject to safeguard duties. ""Unchecked imports — especially from countries with significant excess capacity — threaten domestic manufacturing, employment, and future investments,"" said Indian producer Tata Steel's chief executive T.V. Narendran.
+
+""This decision will help restore fair competition, ensure the industry's long-term sustainability, and support India's vision of a self-reliant and globally competitive steel sector,"" Narendran added.
+
+The trade market reaction to the safeguard duty implementation was mixed, with some saying mills could take a cautious approach as buyers have been resisting latest price hikes, while others said steelmakers were likely to hike prices immediately. Indian steel mills increased prices by about Rs4,000/t following rumors around safeguards and the duty proposal, and now a further uptrend in prices is expected, an international steel trader said. A local steel distributor said steel mills would definitely raise prices, but in May instead of this month.",www.argusmedia.com,2025-04-22,2,India imposes 12pc safeguard duty on flat steel imports | Latest Market News,article,0.1259254484,21,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675730-us-producers-look-overseas-as-shale-stalls,true,Reports on a specific real-world event (US shale producers looking overseas) with news-style reporting,US producers look overseas as shale stalls | Latest Market News,"US shale producers are seeking to deploy their expertise around hydraulic fracturing in international markets, in a marked departure from their recent strategy and one that is set to accelerate as domestic output slows.","US shale producers are seeking to deploy their expertise around hydraulic fracturing in international markets, in a marked departure from their recent strategy and one that is set to accelerate as domestic output slows.
+
+Continental Resources — whose billionaire founder and executive chairman Harold Hamm was one of the driving forces behind the shale revolution after figuring out how to unlock the vast resources of North Dakota's Bakken basin with horizontal drilling — recently announced plans to explore for unconventional resources in Turkey. And EOG Resources aims to kick-start a drilling campaign in Bahrain.
+
+Early successes could prompt a scramble by peers to follow suit, which would be a reversal of the trend seen in the early days of the shale boom when the industry largely retrenched from overseas investments to concentrate on exploiting domestic plays. And while decisions to venture abroad have been mainly based on individual company strategies up until now — and investors have been lukewarm at best — forecasts for shale to start plateauing in the coming years could lend them greater impetus. ""Maybe, as they have success, that will draw others in,"" energy investment firm Bison Interests chief investment officer and founder Josh Young says. ""It could be the start of something big.""
+
+The caveat is that a potential international push at scale is unlikely to happen overnight, and companies such as Murphy Oil and APA — which already have exploration campaigns under way from Vietnam to Ivory Coast and Suriname — have underperformed compared with their rivals. ""You are not seeing that market acceptance or market credit for international projects,"" Young says.
+
+That perception may shift if international exploration yields above-average returns for shareholders, boosting the case for producers to seek to build out their inventory further afield as growth in the shale patch slowly grinds to a halt.
+
+International exploration may have its own risks, given shale's success story has largely been confined to the US and Argentina to date. But the ""cost of entry is relatively low compared to a North American landscape with little room for exploration and high premiums for solid assets in the Permian"", consultancy Rystad Energy vice-president for North America oil and gas Matthew Bernstein says.
+
+Hamm, who took Continental private more than two years ago after tiring of public markets, recently warned that US shale is beginning to plateau. ""What we really need to concentrate on is where we go as we crest right here in America, what the downside looks like,"" he told the CERAWeek by S&P Global conference in Houston. He also signalled a greater openness to drill outside North America.
+
+## Talking Turkey
+
+Continental recently announced a joint venture with Turkey's national oil company and US-based TransAtlantic Petroleum to develop oil and gas resources in southeast and northwest Turkey. State-owned Turkish Petroleum has pegged initial estimates from the Diyarbakir basin in the southeast that could reach 6bn bl of oil and 12 trillion-20 trillion ft³ (340bn-570bn m³) of gas. The Thrace basin in northwest Turkey may hold up to 20 trillion-45 trillion ft³. ""We see immense potential in Turkey's untapped resources,"" Continental's chief executive, Doug Lawler, says.
+
+And in February, EOG Resources announced a tie-in with state-owned Bapco Energies to evaluate a gas prospect in Bahrain. EOG will take on the role of operator, and the venture is awaiting further government approvals. ""The formation has previously been tested using horizontal technology, delivering positive results,"" EOG chief executive Ezra Yacob says. By deploying its existing skillset around horizontal drilling and completions, EOG is confident of achieving results that are competitive with projects in its domestic portfolio.",www.argusmedia.com,2025-04-07,17,US producers look overseas as shale stalls | Latest Market News,article,0.06438563524,14,268,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676473-oil-slumps-ahead-of-tariffs-brent-nears-60-bl,true,Reports on a specific real-world event (oil price drop due to tariffs) with news-style reporting,"Oil slumps ahead of tariffs, Brent nears $60/bl | Latest Market News","Crude oil futures fell further in Asian trading today, hours before new US tariffs on imports from a range of key trading partners are due to take effect.","Crude oil futures fell further in Asian trading today, hours before new US tariffs on imports from a range of key trading partners are due to take effect.
+
+Benchmark WTI and Brent futures each fell by more than 4pc in early trading to hit new four-year lows.
+
+The front-month June Brent contract on Ice fell by as much as 4.2pc to a low of $60.18/bl. Brent has not traded below $60/bl since February 2021.
+
+The Nymex front-month May crude contract fell by 4.8pc to a new four-year low of $56.70/bl.
+
+At today's lows, both benchmark contracts have now fallen by 20pc since US president Donald Trump announced his tariff plans on 2 April.
+
+Trump's so-called ""reciprocal"" taxes on imports from selected trade partners are due to come into force at 12.01am ET (05:01 GMT) on 9 April. Trump's 10pc baseline tariff on imports from nearly every foreign country already went into effect on 5 April.
+
+Cumulative tariffs on US imports from China imposed since Trump returned to power will rise to 104pc, after Trump this week added 50pc to previously announced rates.",www.argusmedia.com,2025-04-09,15,"Oil slumps ahead of tariffs, Brent nears $60/bl | Latest Market News",article,0.1076254279,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678346-frost-spells-may-affect-turkey-s-wheat-production,true,Reports on a specific real-world event (frost affecting wheat production) with news-style reporting,Frost spells may affect Turkey's wheat production | Latest Market News,"Turkey has recorded some of the lowest temperatures in 30 years in some regions over the past three days, sparking concerns of a loss of winter wheat areas and a production decline.","Turkey has recorded some of the lowest temperatures in 30 years in some regions over the past three days, sparking concerns of a loss of winter wheat areas and a production decline.
+
+Severe frost last week — particularly in Central Anatolia, the country's largest wheat production area, where the temperature fell to as low as minus 13°C — could affect wheat production this marketing year.
+
+The weather forecast for the next seven days continued to show temperatures of below zero in the east and southeastern parts of the country. This could further increase the risk of damage to the winter wheat crop. But according to market participants, it is still too early to fully assess the impact.
+
+Turkey received some rainfall in April, which improved soil moisture in some wheat-growing areas that had previously suffered drought.
+
+Turkey's wheat imports are already projected to double on the year to 8mn t in the coming 2025-26 marketing year (June-July), according to the US Department of Agriculture Foreign Agricultural Service (FAS) in its April report.
+
+The FAS earlier this month forecast Turkey's wheat crop at 18.5mn t in 2025-26, slightly below the 19mn t for the outgoing marketing year, to reflect the risk of drier weather affecting yields and offsetting a slight rise in areas.",www.argusmedia.com,2025-04-14,10,Frost spells may affect Turkey's wheat production | Latest Market News,article,0.1147098366,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675013-us-tariffs-a-significant-risk-to-global-economy-imf,true,Reports on a specific real-world event (US tariffs) with news-style reporting,US tariffs a significant risk to global economy: IMF | Latest Market News,"US import tariffs pose a ""significant risk"" to the global economy, according to the IMF.","US import tariffs pose a ""significant risk"" to the global economy, according to the IMF.
+
+""We are still assessing the macroeconomic implications of the announced tariff measures, but they clearly represent a significant risk to the global outlook at a time of sluggish growth,"" IMF managing director Kristalina Georgieva said. ""It is important to avoid steps that could further harm the world economy.""
+
+The comment come after two days of turmoil on global oil and equities markets, sparked by the US imposition of sweeping tariffs on trade. For oil markets, this was compounded by a surprise decision from the Opec+ producer group to speed the unwinding of its output cuts.
+
+Front-month Ice Brent crude futures prices have fallen by more than 8pc since US president Donald Trump released details of the tariffs on 2 April, to trade near a three-year low below $69/bl.
+
+US-based bank Goldman Sachs on 4 April said it has cut its oil demand growth estimate for this year to 600,000 b/d from 900,000 b/d, based on its economists' new view of economic growth. This and the extra production from Opec+ has led the bank, which was bullish on oil prices for a long time, to cut its Brent crude price forecasts for a second time in three weeks, by $5/bl to $66/bl this year.
+
+Goldman also removed a price range from its forecasts, ""because price volatility is likely to stay elevated on higher recession risk.""
+
+Like Goldman, UK-based bank Barclays said there is downside risk to its $74/bl forecast for Brent this year. It said oil demand is holding up, ""but the potential effect of the trade war on demand is hard to ignore.""",www.argusmedia.com,2025-04-04,20,US tariffs a significant risk to global economy: IMF | Latest Market News,article,0.1100546842,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680847-india-saudi-arabia-to-establish-two-indian-refineries,true,Reports on a specific real-world event (India and Saudi Arabia collaboration on refineries) with news-style reporting,"India, Saudi Arabia to establish two Indian refineries | Latest Market News","India and Saudi Arabia will collaborate on establishing two refineries and petrochemical projects in India, according to an Indian government release today.","India and Saudi Arabia will collaborate on establishing two refineries and petrochemical projects in India, according to an Indian government release today.
+
+Indian prime minister Narendra Modi met Saudi prime minister Mohammed bin Salman in Jeddah on 22 April, as part of the India–Saudi Arabia Strategic Partnership Council.
+
+Saudi Arabia in 2019 had pledged to invest $100bn in India in multiple areas including energy, petrochemicals, infrastructure, technology, fintech, digital infrastructure, telecommunications, pharmaceuticals, manufacturing and health.
+
+The government did not disclose further details, but industry sources said that one of the two refineries might be Indian state-run BPCL's planned refinery in Andhra Pradesh, which Saudi Arabia's state-controlled Saudi Aramco may join as an investor. The other one might be a refinery in Gujarat, under a partnership with Indian upstream firm ONGC and Aramco.
+
+But plans for a 1.2mn b/d refinery in Ratnagiri in collaboration with IOC and Adnoc have mostly been ruled out, because of logistical issues relating to the size of the refinery and land acquisition hurdles, among others.
+
+Saudi Arabia is the third-largest crude supplier to India, making up 15pc or 712,000 b/d of India's total imports in January-March, data from oil analytics firm Vortexa show. Saudi Arabia's share in the Indian market has declined, after Russia became India's biggest supplier following its war with Ukraine.
+
+Modi's trip to the Middle East comes close on the heels of US vice president JD Vance's visit to India on 21 April. The visit included negotiations for an India-US bilateral trade agreement and efforts towards enhancing co-operation in energy, defence, strategic technologies and other areas.
+
+### JD Vance in India
+
+Vance said on 22 April at his speech in Jaipur that India will benefit from US energy exports and said the US wants to help India explore its own considerable natural resources, including its offshore natural gas reserves and critical mineral supplies.
+
+US president Donald Trump has pushed India to step up its purchases of US crude and LNG. Crude imports from the US doubled on the month to 289,000 b/d in March, of which 65,000 b/d was Canadian Cold Lake crude, according to trade analytics firm Kpler.
+
+The visits come at a time when geopolitical and trade uncertainty has risen, because of Trump's volatile tariff policies.",www.argusmedia.com,2025-04-23,1,"India, Saudi Arabia to establish two Indian refineries | Latest Market News",article,0.1132935618,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681031-canada-election-s-co2-pricing-issue-one-to-watch-for-h2,true,Reports on a specific real-world event (Canadian election) and its potential impact on the hydrogen sector.,Canada election’s CO2 pricing issue one to watch for H2 | Latest Market News,"Industrial carbon pricing has become one of the key issues in the run-up to Canada's forthcoming general election on 28 April, and the future course on this is expected to affect the country's nascent clean hydrogen sector.","*Canada's two main parties have clashed on the carbon pricing system ahead of the general election, but there is also common ground, writes Jasmina Kelemen*
+
+Industrial carbon pricing has become one of the key issues in the run-up to Canada's forthcoming general election on 28 April, and the future course on this is expected to affect the country's nascent clean hydrogen sector.
+
+Prime minister Mark Carney's first major act after assuming office in early March was to scrap the consumer carbon tax. The tax had become the focus of popular anger against former prime minister Justin Trudeau after Conservative leader Pierre Poilievre blamed Liberal climate policies for rising household costs.
+
+But Carney, who served five years as the UN Special Envoy for Climate Action, left the federal carbon pricing system on industrial emissions intact and has vowed to keep it. In contrast, Poilievre has said he will eliminate it, arguing the system raises costs for consumers while merely shifting emissions abroad.
+
+Scrapping the federal carbon pricing system would not mean that emissions immediately become free of charge across Canada. The federal law serves as a ""backstop"" for provinces that do not have their own carbon pricing mechanisms in place, and sets minimum standards for others.
+
+Most provinces have their own systems in place for now, but they could alter or altogether eliminate these if the federal law on carbon pricing is removed.
+
+Climate activists say retaining the carbon pricing would be crucial for meaningful emissions cuts. ""Without the signal industrial pricing systems send, other types of incentives... will not be enough to meaningfully drive down carbon pollution from big industry or deliver on Canada's climate goals,"" Canadian Climate Institute president Rick Smith said in March.
+
+Under the federal system, the minimum carbon tax is currently set at C$95/t ($68.60/t) of CO2 and is set to increase by C$15/t each year, plateauing at C$170/t in 2030. If such pricing is retained, it could help drive a shift towards cleaner hydrogen production, including from natural gas with carbon capture and storage (CCS), compared with existing production pathways with unabated emissions.
+
+For now, it seems likely that the federal carbon pricing system will survive the election. The Liberals were ahead in a rolling three-day Nanos poll released on 21 April, with 43.7pc favouring Carney compared with the Conservatives' 36.3pc.
+
+## Corridor train
+
+Carney and Poilievre appear more aligned on other energy issues and policies that could have implications for the hydrogen sector.
+
+Both have embraced Canada's potential for fossil fuel output. Carney wants to turn the country into a ""superpower in both clean and conventional energy"", and has vowed to build out pipelines, trade corridors and other infrastructure — including electricity grids — to diversify energy exports away from the US.
+
+Some of this could support hydrogen ventures, such as in British Columbia where a slew of proposed renewable and CCS-based projects have failed to advance, partly because of high power prices and limited gas infrastructure.
+
+Despite the support for conventional energy, Carney and Poilievre have also stressed their commitment to retain investment tax credits for clean technologies and manufacturing. Renewable and CCS-based hydrogen projects can benefit from these, with tax credits depending on the carbon intensity of production.
+
+Both have vowed to streamline and accelerate permitting processes for large infrastructure projects, which could benefit hydrogen ventures if realised.
+
+Canada's clean hydrogen ambitions will also be dependent on the sector gaining traction elsewhere. Eastern Canada's goal to leverage its renewable resources and help meet what was expected to be burgeoning demand in Europe has stalled as the transatlantic market has failed to materialise as anticipated.",www.argusmedia.com,2025-04-23,1,Canada election’s CO2 pricing issue one to watch for H2 | Latest Market News,article,0.1206897478,23,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672221-repsol-to-begin-nantes-bitumen-terminal-flows-in-april,true,Reports on a specific corporate action (Repsol's bitumen terminal flows) with factual details.,Repsol to begin Nantes bitumen terminal flows in April | Latest Market News,Spanish integrated Repsol plans to supply next week its first bitumen cargo to the Nantes import terminal on the French Atlantic coast.,"Spanish integrated Repsol plans to supply next week its first bitumen cargo to the Nantes import terminal on the French Atlantic coast.
+
+It will move a second cargo to the terminal during April.
+
+The start of these flows will coincide with the scheduled restart of the 50/50 Repsol/Moeve joint venture 1.2mn t/yr Asesa bitumen refinery. The refinery has been down since early March for planned maintenance work.
+
+The Nantes oil products terminal, including the bitumen storage facility there, has been operated by Dutch liquid bulk storage firm Chane since summer 2024, after a rebrand from its previous name Alkion Terminals.
+
+Shell ceased its bitumen cargo throughput deal into and truck supply operation from Nantes and Bayonne at the end of 2024. Repsol and Abu Dhabi-controlled Spanish energy company Moeve then struck exclusive deals to supply bitumen cargoes to Nantes and Bayonne respectively.
+
+Cepsa began exclusively using the Bayonne bitumen terminal from 1 February.
+
+Repsol has been increasingly active in bitumen export markets over the past year or so, underlined by rising cargo flows from its 135,000 b/d La Coruna and 220,000 b/d Bilbao refineries on the Spanish Atlantic coast.
+
+The Nantes terminal has three 4,000t storage tanks. One of the tanks is undergoing work and will be available for use from June.",www.argusmedia.com,2025-03-27,28,Repsol to begin Nantes bitumen terminal flows in April | Latest Market News,article,0.1201630554,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673131-chevron-pursues-speedy-timeline-to-power-data-centres,true,Reports on a specific real-world event (Chevron's plans) with news-style reporting,Chevron pursues speedy timeline to power data centres | Latest Market News,Chevron is wasting no time in scouting locations for natural gas-fired power plants as the US major looks to have its first projects designed to meet soaring demand for artificial intelligence (AI) data centres up and running in the next few years.,"Chevron is wasting no time in scouting locations for natural gas-fired power plants as the US major looks to have its first projects designed to meet soaring demand for artificial intelligence (AI) data centres up and running in the next few years.
+
+""The first site is not yet finalised, but given that timeframe, we'll be making site selections over the next couple of weeks to months,"" Chevron vice-president of power solutions Daniel Droog says. ""The speed to delivery is fast.""
+
+US data centre electricity demand is forecast to quadruple by the end of the decade to cater to the AI boom, and Big Oil is eager to grab a slice of the action by tapping into its prior experience in building power plants for its own operational needs. Chevron's proposed plants will be independent of the grid, at least initially. Having already secured turbine contracts in advance is a big plus, given that manufacturers warn of lengthy queues at a time of supply chain bottlenecks.
+
+Chevron has been working on the concept for over a year, and three projects are seen in the first phase, with more likely in the future. The firm is focusing on the US for now, but in time it is likely to look at the international market.
+
+At the start of this year, Chevron said it was looking to serve data centres in the southeastern, midcontinent and western regions after announcing a partnership with investment firm Engine No. 1 and GE Vernova, a spin-off from US electrical engineering giant General Electric, last year. The joint venture aims to deliver up to 4GW of electricity, the equivalent of powering 3mn-3.5mn households for a year.
+
+The potential to twin the projects with carbon capture and renewables will be explored. ""Some of them will have carbon capture as an option based on feasibility, and some of them potentially wouldn't, depending on where they're located,"" Droog said at the recent CERAWeek by S&P Global energy conference in Houston, Texas. That state is ""very"" attractive as a possible location, he added, given its ""regulatory environment from the power and electrical side that potentially allows you to do both speed and scale"". An abundant supply of natural gas that makes projects cost-effective in the long term and ""robust"" infrastructure are also appealing, he said.
+
+Chevron has already lined up seven GE Vernova 7HA gas turbines — despite a tight market fuelled by the boom in AI data centres — under a slot reservation agreement on an accelerated timeline. ""The turbine reservations and where we are in the delivery queue bring a significant advantage,"" Droog said. ""That unlocks tremendous value for the customer.""
+
+### DeepSeek and ye shall find
+
+Forecasts for soaring AI-related power demand in the coming years were recently called into question after a breakthrough by Chinese AI company DeepSeek cast doubt over the energy-intensity of the technology's requirements. Chevron suggests its own assumptions take that uncertainty into account.""Our view is very much long term through the cycle, like the rest of our businesses, and that this demand curve — or demand ramp — is significant in the near term, and then over time it will probably adjust,"" Droog said.
+
+Engine No. 1 is best known for leading an activist shareholder revolt at ExxonMobil four years ago that ended up usurping a quarter of the US major's board. The investment firm brings ""speed and hustle, if you will"", Droog said, as well as ""some additional insight and experience on financing long term"". Chevron has built 5GW of power generation capacity to meet its own operational needs in remote locations where options were limited. ""The 5GW that we've built has essentially the same redundancy reliability requirement that the hyperscalers have for their data centres,"" Droog said.",www.argusmedia.com,2025-03-31,24,Chevron pursues speedy timeline to power data centres | Latest Market News,article,0.1209021158,18,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678719-net-zero-banking-body-ups-flexibility-for-climate-goals,true,Reports on a specific real-world event (NZBA's change in climate goals) with news-style reporting,Net zero banking body ups flexibility for climate goals | Latest Market News,"The Net Zero Banking Alliance (NZBA) will increase flexibility around climate targets in its framework, allowing its members to set targets aligned with the upper temperature limit sought by the Paris climate agreement.","The Net Zero Banking Alliance (NZBA) will increase flexibility around climate targets in its framework, allowing its members to set targets aligned with the upper temperature limit sought by the Paris climate agreement.
+
+Members voted to introduce less stringent targets ""in response to changing external circumstances and member needs"", the NZBA said today.
+
+The NZBA is a voluntary global initiative with more than 120 banks as members. The group aims to align financing with reaching net zero greenhouse gas (GHG) emissions by 2050 — in line with the Paris agreement. The Paris accord seeks to limit the rise in global temperature to ""well below"" 2°C above pre-industrial levels, while pursuing efforts to limit this to 1.5°C.
+
+Members ""voted overwhelmingly in favour of adopting proposed changes"", the NZBA said today. Banks that join the alliance commit to developing long-term and intermediate targets towards net zero GHG emissions and to reporting on progress towards these.
+
+The changes to the guidance ""acknowledge a wider range of net zero pathways that align with the temperature goals of the Paris agreement… This acknowledgment increases flexibility for banks with exposures to a range of markets and sectors to manage targets and transition across their balance sheet"", the NZBA said.
+
+The alliance also intends to further support members, including around sectoral engagement and to help members understand new and emerging practices and approaches.
+
+""Over 100 member banks have already set independent sectoral targets using net zero by 2050 1.5°C pathways. There is nothing in the adopted changes that would cause them to move away from this. 1.5°C remains the guiding star"", an NZBA spokesperson told *Argus*.
+
+But the alliance noted that in recent years ""the external landscape for banks has rapidly changed"". The amended framework recognises that ""net zero transitions in the real economy are progressing at different speeds across sectors and regions and that regulatory requirements for climate risk and disclosure have increased in some jurisdictions"", the spokesperson said.
+
+Several large US banks exited the initiative earlier this year, days ahead of US President Donald Trump's return to the White House.
+
+Netherlands-based, sustainability-focused Triodos Bank today said that it would leave the NZBA, as ""the new guidelines fall short of the needed urgency to align loans and investments portfolios"" with the 1.5°C goal.",www.argusmedia.com,2025-04-15,9,Net zero banking body ups flexibility for climate goals | Latest Market News,article,0.1221444492,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679085-valero-to-shut-benicia-california-refinery,true,Reports on a specific corporate action (refinery closure) in a news-style format.,"Valero to shut Benicia, California refinery | Latest Market News","US refiner Valero is planning to shut or re-purpose its 145,000 b/d refinery in Benicia, California.","US refiner Valero is planning to shut or re-purpose its 145,000 b/d refinery in Benicia, California.
+
+The company submitted a notice to the California Energy Commission today of its intent ""to idle, restructure, or cease refining operations"" at the refinery by the end of April 2026.
+
+Valero also said it continues to evaluate strategic alternatives for its remaining operations in the state, namely its 85,000 b/d Wilmington refinery.
+
+Valero said previously west coast refinery closures were likely, citing the high cost of doing business in the state given its environmental and financial regulations.
+
+The company recorded a pre-tax impairment charge of $1.1bn for the Benicia and Wilmington refineries in the first quarter as it evaluates strategic alternatives. The impairment will be treated as a special item and excluded from first quarter earnings, Valero said.
+
+The announcement comes after Phillips 66 last year said it would shut its 139,000 b/d Los Angeles refinery, saying that the long-term sustainability of the refinery was uncertain and affected by market dynamics. The Phillips 66 refinery will be shut by October.
+
+California refiners in recent years have faced what the industry views as a restrictive environment for processing crude.",www.argusmedia.com,2025-04-16,8,"Valero to shut Benicia, California refinery | Latest Market News",article,0.1203212675,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674497-abu-dhabi-s-adnoc-raises-april-sulphur-price-by-74-t,true,Reports on a specific event (Adnoc raising sulphur price) in a news-like format,Abu Dhabi's Adnoc raises April sulphur price by $74/t | Latest Market News,"Abu Dhabi's state-owned Adnoc has set its April sulphur official selling price (OSP) for the Indian subcontinent at $280/t fob Ruwais, up by a substantial $74/t from its March OSP.","Abu Dhabi's state-owned Adnoc has set its April sulphur official selling price (OSP) for the Indian subcontinent at $280/t fob Ruwais, up by a substantial $74/t from its March OSP.
+
+This marks the highest level for the UAE's OSP monthly price since July 2022, when June and July OSP levels reached $485/t fob and $425/t fob, before plunging to $85/t fob in August.
+
+This follows a steady rise in spot prices from mid-2024, with the pace of rises accelerating over the past two months.
+
+Adnoc's April OSP implies a delivered price of $297-298/t cfr India, with the freight cost for a 40,000-45,000t shipment to the east coast of India last assessed at $17-18/t on 27 March.",www.argusmedia.com,2025-04-03,21,Abu Dhabi's Adnoc raises April sulphur price by $74/t | Latest Market News,article,0.09467569957,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672237-am-ns-india-to-set-up-first-scrap-processing-unit,true,Reports on a specific corporate action (AM/NS India setting up a scrap processing unit) in a news-style format.,AM/NS India to set up first scrap processing unit | Latest Market News,Indian steelmaker ArcelorMittal Nippon Steel (AM/NS) commissioned its first scrap processing facility at Khopoli in western India's Maharashtra state.,"Indian steelmaker ArcelorMittal Nippon Steel (AM/NS) commissioned its first scrap processing facility at Khopoli in western India's Maharashtra state.
+
+The 120,000 t/yr facility is the first of four scrap processing units planned by AM/NS to increase supply of domestic scrap. The unit is expected to be operational this year.
+
+AM/NS, which has a crude steel capacity of 9mn t/yr, has targeted increasing the scrap mix in its steelmaking from 3-5pc at present to over 10pc by 2030.
+
+The company said it can reduce conversion and logistics costs by processing scrap at its own units, instead of procuring it through a complex supply chain where scrap moves from local collectors to scrapyards to consumers.
+
+The Indian government has been pushing for higher domestic scrap production to reduce reliance on imports and aid decarbonisation efforts. A vehicle scrappage policy is currently in place, while the government in its financial year 2025-26 budget also outlined measures to boost scrap production through shipbreaking.
+
+Still, scrap production has been falling short of the industry's requirements and domestic scrap availability needs to increase, according to market sources.
+
+India's scrap imports fell last year as demand faltered and fluctuated and government spending failed to meet expectations. Scrap imports in the south Asian country stood at 8mn t in 2024, falling by just over 20pc from 10.2mn t the previous year, according to customs data. Earlier this year, the rupee's decline to a record low against the US dollar also made imported scrap unviable for many customers, including secondary scrap-based steelmaking units.
+
+AM/NS has set aside 3.5bn rupees ($40.8mn) towards a scrap production scheme. About 65pc of the company's steelmaking capacity uses the gas-based direct reduced iron-electric arc furnace (DRI-EAF) route, it said.",www.argusmedia.com,2025-03-27,28,AM/NS India to set up first scrap processing unit | Latest Market News,article,0.1244556957,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680313-us-pvc-demand-outlook-softens-on-weak-housing,true,Reports on a specific real-world event (US PVC demand outlook) with news-style reporting,US PVC demand outlook softens on weak housing | Latest Market News,US polyvinyl chloride (PVC) participants are downgrading initial demand estimates from nominal growth to more stable expectations in the coming months because of downbeat housing variables.,"US polyvinyl chloride (PVC) participants are downgrading initial demand estimates from nominal growth to more stable expectations in the coming months because of downbeat housing variables.
+
+Many US PVC participants throughout March and April said early signs from housing data and customer sentiment did not point to a robust housing construction season in the coming months. PVC buyers have been hesitant to build inventory under such conditions, further slowing consumption because many are unsure when or if end-user demand will support initial purchases.
+
+Privately-owned housing permits were at a seasonally-adjusted annual rate of 1.482mn units in March, according to data from the US Census Bureau and the Department for Housing and Urban Development (HUD). While March permits rose by nearly 2pc from February, they fell by less than 1pc from year-ago levels.
+
+Single family permits stood at 978,000 units, down by 2pc from the prior month and lower by less than 1pc from the same time last year.
+
+Housing starts in March were at a seasonally-adjusted annual rate of 1.324mn units, about 11pc below February rates but nearly 2pc higher than a year earlier. Single-family starts declined by about 14pc to a 940,000 unit rate from the prior month.
+
+The latest builder sentiment survey for April maintained a cautious view for the single-family homes market, reversing nominally weaker sentiment from March, according to the National Association of Home Builders (NAHB)/Wells Fargo Housing Market Index (HMI). Sentiment, though, remains well below the confidence seen at the start of the year, underpinning a weakening market.
+
+PVC participants are increasingly concerned that current and future tariffs imposed by President Donald Trump on critical trade partners will re-trigger inflation and thwart any future interest rate cuts by the Federal Reserve. Lower interest rates are largely regarded by PVC players as a bullish demand variable, especially in the housing sector.
+
+Federal Reserve chairman Jerome Powell did not ease market concerns last week, saying tariffs are likely to contribute to ""higher inflation and slower growth"" — or stagflation — and added markets were struggling ""with a lot of uncertainty.""
+
+Powell added that tariffs could challenge the Federal Reserve's dual mandate of maintaining price stability while fostering maximum job growth, leaving policymakers to wait for greater clarity on economic impacts before making any adjustments to interest rates.",www.argusmedia.com,2025-04-21,3,US PVC demand outlook softens on weak housing | Latest Market News,article,0.1133405912,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673012-us-plastics-recyclers-plagued-by-limited-supply,true,Reports on a specific event (Plastics Recycling Conference) and market conditions in a news-style format.,US plastics recyclers plagued by limited supply | Latest Market News,"US plastics recyclers are having trouble sourcing sufficient feedstocks because of stagnant collection volumes, according to speakers at the 2025 Plastics Recycling Conference this week in Maryland.","US plastics recyclers are having trouble sourcing sufficient feedstocks because of stagnant collection volumes, according to speakers at the 2025 Plastics Recycling Conference this week in Maryland.
+
+For producers of recycled polyethylene terephthalate (rPET), recycled polypropylene (rPP) and recycled polyethylene (rPE), feedstock supply tightness has increased significantly this year.
+
+Rising demand and stagnant volumes are squeezing an industry that was already low on feedstocks, causing pricing for recycled feedstocks to jump dramatically over the past six months.
+
+Since October, prices for natural*Argus* data.
+
+While prices for each material are affected by different sets of factors, they all face tighter supplies, because the US is not collecting enough recyclables to meet demand for recycled polymers.
+
+While recyclers have increased their input capacities and consumer products companies have purchased more recycled resin, collection volumes for the US remained stagnant in 2021 and 2022, according to the latest data from the Association of Plastics Recyclers and Stina, and recyclers say the situation has not improved.
+
+""We're really bumping up against a ceiling in terms of volume for rPET production,"" said Lauren Laibach, director of data services at the National Association for PET Container Resources (NAPCOR).
+
+NAPCOR's 2023 PET recycling report found that the US's gross recycle rate rose to 33pc, a 4pc increase from 2022, but the rate increase was largely a result of fewer PET bottles being
+
+Improving collection volumes of recyclables is a problem mostly out of recyclers' hands, as state and local policy-makers are largely responsible for improving rates and investing in recycling infrastructure.
+
+However, extended producer responsibility (EPR) programs, including in Oregon and California, are expected to boost investment in recycling infrastructure.
+
+Recyclers in particularly dire situations, such as flake producers on the US west coast, may require more legislation if they are to survive. PET recycler Evergreen shut down its flake and wash line in California this week due to financial difficulties with producing flake.
+
+Bottle deposit systems, a tax credit for recyclers or a prioritization of US material under EPR schemes could help improve domestic supply of PET bottles, Laibach said.
+
+""We can't expect any sustainable, long-term improvement without policy intervention,"" Laibach said.",www.argusmedia.com,2025-03-28,27,US plastics recyclers plagued by limited supply | Latest Market News,article,0.1172584141,22,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671274-middle-east-urea-price-under-pressure,true,Reports on a specific market trend (urea prices) with factual data and analysis.,Middle East urea price under pressure | Latest Market News,"Urea prices in the Middle East have trended down, with granular urea falling to around $370/t fob and below.","Urea prices in the Middle East have trended down, with granular urea falling to around $370/t fob and below.
+
+Indications for granular urea prices have slipped to around $370/t fob Middle East and below, with bids heard this week at $360/t fob for April-loading cargoes, down from $375-385/t fob last week.
+
+The dip is in line with the latest sale from southeast Asia — Indonesia's Kaltim concluded 45,000t of granular urea at $377.50/t fob Bontang for loading next month in a 21 March tender. Southeast Asian urea typically holds a premium to Middle East product given the freight differential to Australia and other regional markets. Falling prices from Egypt, which enjoys a 6.5pc duty advantage over Middle East urea to Europe, not to mention a clear freight advantage, have also weighed on Middle East prices. *Argus* assessed granular urea at $369-373/t fob Egypt to Europe on Monday, with unconfirmed reports of business at $365/t fob today.
+
+A delayed tender issuance from India, with expectations initially appearing in early February, and the restart of Iranian urea production this month — after outages since December — have hit market sentiment in March.",www.argusmedia.com,2025-03-25,30,Middle East urea price under pressure | Latest Market News,article,0.09722701309,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675440-usda-to-release-paused-funds-for-higher-biofuel-blends,true,Reports on a specific real-world event (USDA releasing funds) with news-style reporting,USDA to release paused funds for higher biofuel blends | Latest Market News,"The US Department of Agriculture (USDA) said this week that the agency would release $537mn for 543 projects meant to expand infrastructure for higher biofuel blends, reviving many projects that were funded by former US president Joe Biden and then paused by the new administration.","The US Department of Agriculture (USDA) said this week that the agency would release $537mn for 543 projects meant to expand infrastructure for higher biofuel blends, reviving many projects that were funded by former US president Joe Biden and then paused by the new administration.
+
+The grants will help support the installation of biofuel storage tanks and dispensers of higher ethanol blends, including E15 and E85, and higher biodiesel blends, including B20 and B99. They come from the Higher Blends Infrastructure Incentive Program, which started during US president Donald Trump's first term to help reduce the cost of installing biofuel infrastructure but was more recently expanded in scope with new funds from the Inflation Reduction Act.
+
+Project funding had been stalled after Trump pressed federal agencies to pause the disbursement of funds appropriated by that 2022 climate law. That directive affected projects due for funding under the higher blends program, including some approved in the final days of the Biden administration. Trump's efforts to freeze legislatively-approved funding is the subject of multiple court cases.
+
+USDA said that of the 543 projects approved for support, 188 projects — amounting to nearly $260mn of spending — were new commitments under the Trump administration. The largest of the new projects is a $14.3mn grant for QuikTrip to install E15 and B20 dispensers at 75 fueling stations across 13 states. More projects received funds in California than in any other state.
+
+USDA said releasing the funds — at the same time as various other government programs remain on hold — is part of its commitment to ""aggressively exploring ways to unleash American energy and incentivize the production and use of homegrown US biofuels.""
+
+Biofuel groups see potential for supportive policy under the Trump administration and lobbied US officials at a meeting this week for a steep increase in biomass-based diesel blend mandates. Ethanol lobbyists are privately optimistic too that the administration will soon start issuing emergency waivers to bypass typical summertime limits on nationwide E15 access.
+
+Support for biofuels is one way the Trump administration could reduce the toll on US farmers from an increasingly volatile trade war that threatens to cut off export markets for US corn and soy. USDA noted that the higher blends program, by allowing for more ethanol and biodiesel consumption, ""protects American farmers from retaliatory trade practices.""",www.argusmedia.com,2025-04-04,20,USDA to release paused funds for higher biofuel blends | Latest Market News,article,0.1208428738,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673940-gm-ev-sales-up-94pc-in-1q-in-the-us,true,Reports on a specific event (GM EV sales increase) with factual data and news-style reporting,GM EV sales up 94pc in 1Q in the US | Latest Market News,"US automaker General Motors (GM) electric vehicle (EV) sales rose by 94pc in the first quarter of 2025 from a year earlier, driven by an expanded portfolio of product offerings.","US automaker General Motors (GM) electric vehicle (EV) sales rose by 94pc in the first quarter of 2025 from a year earlier, driven by an expanded portfolio of product offerings.
+
+In the first quarter, GM sold 31,887 electric vehicles in the US out of a total of 693,363 vehicles delivered, resulting in an EV penetration rate of 4.6pc in new vehicle sales.
+
+Chevrolet is the fastest growing EV brand in the US, led by Equinox EV and Blazer EV, according to GM.
+
+GM's sales growth outpaced every other major automaker, and has the broadest portfolio of EVs in the industry, Rory Harvey, executive vice president of Global Markets, said.",www.argusmedia.com,2025-04-01,23,GM EV sales up 94pc in 1Q in the US | Latest Market News,article,0.1192767587,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676802-leaderless-s-korea-faces-energy-policy-uncertainty,true,Reports on a specific real-world event (South Korea's political situation and its impact on energy policy) with news-style reporting,Leaderless S Korea faces energy policy uncertainty | Latest Market News,"South Korea's constitutional court has upheld president Yoon Suk-Yeol's impeachment over his short-lived imposition of martial law last year. The immediate impact of Yoon's removal on the energy market is limited, but the ensuing snap election could see a change in nuclear policy that may strengthen demand for thermal generation, particularly less carbon-intensive gas-fired power.","*Any significant shift in nuclear policy may be detrimental to South Korea's power balance, regardless of who wins the upcoming election, writes Evelyn Lee*
+
+South Korea's constitutional court has upheld president Yoon Suk-Yeol's impeachment over his short-lived imposition of martial law last year. The immediate impact of Yoon's removal on the energy market is limited, but the ensuing snap election could see a change in nuclear policy that may strengthen demand for thermal generation, particularly less carbon-intensive gas-fired power.
+
+Yoon's impeachment was upheld by a unanimous decision in the country's constitutional court on 4 April, essentially ending his presidency on account of the six-hour martial law he enacted on 3 December. The country will hold a snap election on **3** **June** to decide its 21st president, under a constitutional requirement for a successor to be elected within 60 days of the presidential office becoming vacant.
+
+The confirmation of Yoon's departure raises questions about the energy policies he had pursued. Yoon put an end to former president Moon Jae-In's nuclear phase-out policy and resumed construction of the 1.4GW Shin-Hanul 3 and 4 reactors, which are currently scheduled to be completed in October 2032 and October 2033, respectively, according to operator Korea Hydro and Nuclear Power. Progress on the two facilities means construction is likely to continue even after Yoon's departure, but his efforts to extend operating licences for reactors that are nearing their designed life span may not get any further.
+
+But any significant shift in nuclear policy may be detrimental to South Korea's power balance in the coming years. Nuclear energy is set to account for 203.2TWh of the country's power supply by 2030, representing a 31.8pc share of the generation mix, according to Seoul's latest long-term power plan. Based on this, South Korea could have about 23GW of installed nuclear capacity in 2030, compared with 24.5GW at present. But eight reactors accounting for a combined 6.85GW of capacity are scheduled to reach their life span by 2030, according to Argus analysis, while only two 1.4GW reactors — Saeul 3 and 4 — are set to be brought on line before 2030 (see chart).
+
+At least 4.05GW of nuclear capacity needs to be approved for permit extensions in order for the 2030 installed capacity target to be met, Argus analysis shows, in line with the power plan's stipulation for ""continued operation of existing nuclear plants whose operating licences expire within eight years"", although it does not specify which units fall into this category. For comparison, South Korea's nuclear fleet was scheduled to have 20.4GW of capacity in 2030 under former president Moon's last power plan, released in December 2020, which assumed all expired reactors would be retired.
+
+## Short on change
+
+South Korea may not be able to afford to phase out its nuclear fleet, at least for the next five years, regardless of who becomes the new president.
+
+Liberal opposition Democratic Party leader Lee Jae-Myung is regarded as the top contender to win the presidential election, with a double-digit lead in recent polls. It remains unclear whether Lee supports extending the life span of reactors that have expired, but he has previously shown support for maintaining nuclear plants that are in operation or under construction, instead of a complete phase-out of nuclear power.
+
+If Lee wins the election and decides to retire nuclear reactors when they reach their current life span, the role of LNG is likely to strengthen in the South Korean energy mix. Lee is well-known for his support of renewable power generation and building an ""energy highway"" by decentralising the country's power grid and expanding transmission lines, the latter of which could be more likely since the recent approval of South Korea's power grid revision bill.
+
+| South Korea reactors under construction | GW | |
+| Name | Capacity | Completion |
+| Saeul 3 | 1.4 | Feb-26 |
+| Saeul 4 | 1.4 | Nov-26 |
+| — Korea Hydro and Nuclear Power |
+
+| South Korea reactors due to expire by 2030 | MW | ||
+| Name | Start up | Estimated end date | Capacity |
+| Kori 4 | 1986 | Aug-25 | 950 |
+| Wolsung 2 | 1997 | Jun-27 | 700 |
+| Wolsung 3 | 1998 | Jun-28 | 700 |
+| Wolsung 4 | 1999 | Sep-29 | 700 |
+| Hanbit 1 | 1986 | Aug-26 | 950 |
+| Hanbit 2 | 1987 | May-27 | 950 |
+| Hanul 1 | 1988 | Aug-28 | 950 |
+| Hanul 2 | 1989 | Sep-29 | 950 |
+| — Korea Hydro and Nuclear Power |",www.argusmedia.com,2025-04-09,15,Leaderless S Korea faces energy policy uncertainty | Latest Market News,article,0.1170634817,18,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680097-vietnam-s-wood-pellet-exports-rise-on-year-in-january,true,Reports on a specific real-world event (Vietnam's wood pellet exports) with news-style reporting,Vietnam's wood pellet exports rise on year in January | Latest Market News,"Vietnamese wood pellet exports rose on the year in January, because of more demand from South Korea and Japan.","Vietnamese wood pellet exports rose on the year in January, because of more demand from South Korea and Japan.
+
+Vietnam exported 596,000t of wood pellets in January, up by 17pc from the previous year's 507,000t, but fell by 7.3pc from a month earlier, according to customs data.
+
+The year-on-year increase in exports was because of strong demand for pellets from South Korean end-users, following a change in state subsidies for biomass-fired generators. Higher buying interest from Japan, given new biomass power plants starting up or coming on line in early 2025, also contributed to the rise in exports.
+
+The month-on-month decrease in exports was because of a lack of trading activity during Vietnam's nine-day Tet holiday from 25 January to 2 February.
+
+Vietnamese wood pellet shipments to Japan stood at 385,000t in January, up by 72pc from a year earlier, but down by 10pc from December 2024. It accounted for 65pc of the country's wood pellet exports in January.
+
+South Korea was Vietnam's second-largest buyer of wood pellets, accounting for 28pc of the country's wood pellet exports in January. Vietnam exported 166,000t to South Korea in January, up by 1.5pc from a year earlier, but down by 18pc from December 2024.
+
+There were 31,800t of wood pellets exported to France in January, down by 49pc from a year earlier, with no volumes shipped in December.
+
+| Vietnam's wood pellet exports in January 2025 | t | ||
+| Quantity | on month (%) | on year (%) | |
+| Japan | 385,335 | -10.1 | 72.1 |
+| South Korea | 166,187 | -17.5 | 1.5 |
+| France | 31,750 | N/A | -48.9 |
+| Total | 595,956 | -7.3 | 17.4 |
+| Source: Customs data |",www.argusmedia.com,2025-04-21,3,Vietnam's wood pellet exports rise on year in January | Latest Market News,article,0.1119225674,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678155-semiconductors-alter-minor-metal-demand-supply-balances,true,"Reports on a specific event (Minor Metals Trade Association's annual conference) and its impact on the market, with factual reporting",Semiconductors alter minor metal demand/supply balances | Latest Market News,"Evolving semiconductor technologies and growing chip consumption across a range of applications are changing demand and supply dynamics in several minor metal markets, delegates heard at the Minor Metals Trade Association's annual conference in Lisbon last week.","Evolving semiconductor technologies and growing chip consumption across a range of applications are changing demand and supply dynamics in several minor metal markets, delegates heard at the Minor Metals Trade Association's annual conference in Lisbon last week.
+
+In the hafnium market, demand from the semiconductor industry could surpass that of super-alloys for the largest share of demand in the next five years, metal and alloy producer Nanoscale Powders president Andrew Matheson said.
+
+Semiconductor demand for hafnium could climb to 64 t/yr by 2030, up by 24pc from 40 t/yr in 2024, outpacing 5pc growth in nickel super-alloy demand to 60 t/yr from 45 t/yr. This would also outpace 3pc growth in critical nuclear uses to 18 t/yr.
+
+It is unclear whether there is sufficient room to expand hafnium supply to meet the projected demand growth, Matheson said. Global production totalled about 138t in 2024, well below estimated nameplate capacity of 245t.
+
+Hafnium and compounds including hafnium oxide (HfO2) have several uses in semiconductor manufacturing, including as a gate insulator in field-effect transistors; in dynamic random-access memory capacitors to enhance capacitance, reduce power leakage and act as a protective barrier layer; and in filaments, electrodes and ultra-thin films in semiconductor fabrication. HfO2 can retain data even without power, providing potential for new types of non-volatile memory.
+
+As a result, general growth in semiconductor demand in a range of electronics, telecommunications, automotive and industrial applications is set to boost hafnium demand in semiconductor manufacturing. In addition, growing demand for memory capacity for artificial intelligence (AI), as well as new storage technologies, could drive hafnium demand further. At the same time, growing demand for standalone power generation to serve AI data centres also could lift demand for hafnium in super-alloys, Matheson said.
+
+In the indium market, the use of indium phosphide-based fibre optics to replace copper interconnects to meet the requirements of high-speed AI data transfer is creating a new source of demand. Indium-based compounds such as indium arsenide, indium gallium arsenide and indium gallium nitride are used in integrated circuits, lasers and light-emitting diodes (LEDs) for electronic and electro-optical applications. Indium alloys also are used as thermal interface materials to improve heat dissipation in electronic devices.
+
+Semiconductor applications account for about 10pc of global indium consumption, and as the liquid crystal display display market has matured, chip demand will be one of the drivers of the indium market's 2-3pc annual growth rate, according to Brian O'Neill, indium business unit manager at AIM Products.
+
+Semiconductor demand has contributed to a larger structural change in the global gallium market.
+
+Total gallium production capacity has more than tripled since 2016 from about 300 t/yr to more than 1,100 t/yr, driven by expansion in China, according to Jan Giese, senior manager for minor metals and rare earths at German trading firm Tradium. Gallium exports from China have steadily decreased since 2018, dropping further in 2023 when the Chinese government introduced export controls. This has resulted in a contraction of the share of exports in Chinese production to just 7pc in 2024 from 52pc in 2018.
+
+China is no longer dependent on exports of gallium metal, as the capacity expansion is required to support China's drive towards full downstream integration into the semiconductor value chain, Giese said.
+
+Gallium is used as a dopant in silicon-based semiconductors, as well as in compound semiconductor materials, in the form of gallium arsenide (GaAs) and gallium nitride (GaN). GaAs is critical in high-frequency devices and LEDs, while GaN is used in high-power, high-frequency devices and LEDs. Adoption of GaN is growing in new AI and automotive applications, with Chinese device manufacturers and automakers leading the way in bringing GaN-on-silicon devices into automotive power electronics.
+
+China previously imported semiconductors to supply its electronics industry. But US restrictions on exports of advanced semiconductors and manufacturing equipment to China since 2022, supported by the Netherlands and Japan, have prompted China to rapidly establish its own domestic semiconductor production and advance its technological development.
+
+The state-backed National Integrated Circuit Industry Investment Fund closed a third round last year of 344bn yuan ($47.5bn), more than double the value of the previous two rounds combined, in addition to growing private-sector investment.
+
+The scale of Chinese investment in expanding semiconductor manufacturing is absorbing much of the expansion in gallium capacity and supporting the long-term competitiveness of the Chinese downstream sector, Giese said. But as US tariffs have reduced dependency on imports of Chinese gallium, along with the export controls, they have reduced the competitiveness of the US downstream sector. Some customers have relocated, cutting US gallium demand and in turn failing to spur new primary gallium production.",www.argusmedia.com,2025-04-14,10,Semiconductors alter minor metal demand/supply balances | Latest Market News,article,0.1367705553,24,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674072-singapore-to-own-first-green-methanol-bunkering-barge,true,Reports on a specific real-world event (delivery of a barge) with news-style reporting,Singapore to own first green methanol bunkering barge | Latest Market News,"Singapore's first green methanol bunkering barge <i>Golden Antares</i>, owned by Singapore bunker supplier Golden Island, will be delivered at the end of April.","Singapore's first green methanol bunkering barge *Golden Antares*, owned by Singapore bunker supplier Golden Island, will be delivered at the end of April.
+
+*Golden Antares* is a newbuild Singapore-flagged 7,999 deadweight tonne (dwt) IMO type 2 bunker tanker with a 6,500t carrying capacity for methanol. The barge will depart from a Chinese shipyard in Zhejiang and load a green methanol cargo at Tianjin port, according to a market source.
+
+Chinese firm Towngas will supply the green methanol cargo with an undisclosed volume, and will ensure 75pc lifecycle greenhouse gas savings for the cargo. *Golden Antares* will carry the cargo to the Singapore port for bunkering trials in July.
+
+The cargo will be stored at Stolthaven Singapore, a highly automated terminal located at Singapore's Jurong Island before the trials start. ""We have sufficient capacity to cater for demand needed in Singapore,"" said Stolthaven Singapore's manager of business development Asia, Mark Lim.
+
+Golden Island is also working together with a Japanese company to purchase green methanol from them, said the supplier's marine fuel department general manager Tomohiro Yamano.
+
+Singapore's Maritime and Port Authority (MPA) is taking active steps in pushing methanol bunkering in Singapore. The authority on 26 March issued a notice seeking applications for methanol bunkering licences. MPA also announced a new methanol bunkering standard earlier in March.
+
+Towngas is the first Chinese company to receive ISCC EU and ISCC PLUS certifications for biomethanol, and has been awarded the certifications for the third consecutive year since 2022. Its biomethanol production plant is located in Ordos City, Inner Mongolia.",www.argusmedia.com,2025-04-02,22,Singapore to own first green methanol bunkering barge | Latest Market News,article,0.1165504748,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674168-transition-technology-draws-energy-r-d-spend-iea,true,Reports on a specific event (IEA findings on energy R&D spending) in a news-style format.,Transition technology draws energy R&D spend: IEA | Latest Market News,"Public and corporate spending on energy research and development (R&amp;D) is ""trending upwards"", with a focus on ""low-emissions"" technology, but venture capital investment in energy start-ups dropped last year, energy watchdog the IEA found.","Public and corporate spending on energy research and development (R&D) is ""trending upwards"", with a focus on ""low-emissions"" technology, but venture capital investment in energy start-ups dropped last year, energy watchdog the IEA found.
+
+Government and corporate energy R&D spending increased to $50bn and over $160bn, respectively, in 2023 — the latest year for which full data are available, the IEA said. There are ""early indications of continued growth in 2024"", although the pace of growth has ""slowed slightly"" since 2022, it added.
+
+But ""the momentum of investing in low-emissions energy technologies has been maintained"", partly on the back of climate policy goals, the IEA noted. The share of ""low-emissions"" energy R&D spending has held at ""roughly four-fifths of the global total"" in recent years, the IEA said. It defines low-emissions energy as renewable power, grids and storage, energy efficiency, nuclear and ""low-emissions fuels"".
+
+Venture capital investments in energy start-ups totalled around $27bn in 2024, 23pc lower on the year, the IEA found. This reflects the ""cyclical nature"" of venture capital, as well as a drop in funding owed to inflation, but the trend ""could have long-term negative impacts as innovators struggle to scale up high-potential technologies without access to affordable capital"", the watchdog noted.
+
+The IEA also suggested that ""the situation is compounded by uncertainties about political commitments to the climate policies that many start-ups depend on to drive demand"". But venture capital financing rose in 2024 for start-ups focused on nuclear, synthetic fuels and carbon capture, use and storage (CCUS), it found.
+
+CCUS and ""novel CDR"" — carbon removal — technologies have drawn more venture capital funding in recent years, and sector R&D ""is being spurred on by private capital mobilised by carbon credits"", the IEA said. There are multiple ways to capture and store CO2, but many are at very early stages, while most funding goes towards just two approaches — direct air capture and bioenergy with CCS, its report found.",www.argusmedia.com,2025-04-02,22,Transition technology draws energy R&D spend: IEA | Latest Market News,article,0.120721923,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677562-fujairah-biofuel-uptake-lags-despite-eu-rules-push,true,Reports on a specific event (biofuel uptake in Fujairah) with factual reporting and market analysis,Fujairah biofuel uptake lags despite EU rules push | Latest Market News,"Alternative bunker fuels like biofuels have yet to gain significant traction in the UAE port of Fujairah, the world's third-largest bunkering hub, even though EU regulations such as FuelEU Maritime and the EU Emissions Trading System (ETS) are driving demand expectations. ","Alternative bunker fuels like biofuels have yet to gain significant traction in the UAE port of Fujairah, the world's third-largest bunkering hub, even though EU regulations such as FuelEU Maritime and the EU Emissions Trading System (ETS) are driving demand expectations.
+
+Discussions at the S&P Global Commodity Insights FUJCON 2025 this week highlighted a combination of structural and market-driven factors holding back adoption, with limited demand from key vessel types and insufficient infrastructure investment topping the list.
+
+The introduction of FuelEU Maritime, which mandates a 2pc reduction in greenhouse gas (GHG) intensity for ships calling at EU ports starting this year, alongside the EU ETS carbon pricing mechanism was expected to spur demand for biofuels in Fujairah. Many vessels refueling in the UAE hub transit to Europe, making compliance with these regulations a potential driver for alternative fuel uptake.
+
+A key reason cited is the limited presence of containerships and cruise ships in Fujairah's bunkering market. Globally, these vessel types are the primary consumers of biofuels due to their operators' commitments to decarbonisation and customer-driven sustainability demands. Fujairah's bunkering activity is dominated by bulk carriers and tankers, which have been slower to adopt alternative fuels.
+
+""Containerships and cruise ships are leading the charge on biofuels in Singapore and Rotterdam, but they are just not a big part of the mix here,"" said Fujairah harbour master Mayed Alameeri. ""We support the use of green fuels, but without that demand pull, there's little incentive to scale up.""
+
+This lack of demand has deterred investments in biofuel storage and supply infrastructure. Unlike in Singapore and Rotterdam, where biofuel bunkering is supported by dedicated facilities, Fujairah's infrastructure remains geared toward conventional fuels.
+
+""There is no single shipowner who has partnered with a supplier in Fujairah on adoption of alternative fuels,"" said Hafnia Bunker general manager Kasper Sorensen. ""It is very difficult to make a business case for investment.""
+
+While there have been sporadic inquiries from shipowners over the past year, these have been for small amounts — typically 150-200t — far below the scale needed to spur investment.
+
+""You need steady offtake to justify the capex for tanks and blending,"" a Fujairah supplier said. ""Right now, we're not seeing it.""
+
+Market dynamics also play a role. The price spread between biofuels and conventional fuels remains a hurdle, with Fujairah's B24 blend trading at a significant premium to very low sulphur fuel oil (VLSFO).
+
+### Mandates need certainty
+
+The bunker market is under pressure to decarbonise as the International Maritime Organisation (IMO) targets a 50pc cut in shipping emissions by 2050 from 2008 levels.
+
+Alternative fuels are central to this goal, but regulatory disparities complicate investment decisions, industry players said.
+
+Regulatory uncertainty adds another layer of caution. While FuelEU's pooling mechanism allows shipowners to offset emissions across fleets, potentially enabling biofuel bunkering in Fujairah to count toward EU compliance, clarity on implementation is limited.
+
+Bunker market participants urged the adoption of universal standards for alternative bunker fuels, warning that fragmented regulations are hampering the shift to lower-carbon options.
+
+""Shipowners are still figuring out how to navigate these rules which are regionally divergent,"" said a shipping broker. ""Until there's more certainty, many are sticking with what they know.""
+
+Still, some market participants expressed cautious optimism. Rising inquiries, although sporadic, suggest growing awareness of biofuels' role in meeting EU mandates.
+
+""It's not a flood, but it's a trickle that could build,"" said a bunker trader. For now, Fujairah's biofuel market remains in a holding pattern, waiting for demand signals strong enough to shift the hub's bunkering landscape.",www.argusmedia.com,2025-04-11,13,Fujairah biofuel uptake lags despite EU rules push | Latest Market News,article,0.1228080518,26,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673720-eu-publishes-co2-car-standard-tweak-proposal,true,Reports on a specific real-world event (EU proposal) with news-style reporting,EU publishes CO2 car standard tweak proposal | Latest Market News,"The European Commission has published the long-awaited proposal to give automobile manufacturers more flexibility in complying with the bloc's CO2 reduction targets for cars and passenger vehicles in 2025, 2026 and 2027. Those three years would be assessed jointly, rather than annually, averaging out fleet emission performance.","The European Commission has published the long-awaited proposal to give automobile manufacturers more flexibility in complying with the bloc's CO2 reduction targets for cars and passenger vehicles in 2025, 2026 and 2027. Those three years would be assessed jointly, rather than annually, averaging out fleet emission performance.
+
+EU climate commissioner Wopke Hoekstra said the additional compliance flexibility shows that the commission has ""listened"" but the EU is still maintaining its zero-emission targets [for new vehicles from 2035]. ""Predictability in the sector is crucial for long-term investments,"" said Hoekstra. The commission urged the European Parliament and EU member states to reach agreement on the targeted amendment ""without delay"".
+
+German centre-right member Jens Gieseke said there is a ""broad majority"" in parliament to fast-track approval for May. He noted that the car industry faces over €15bn ($16bn) in penalties for non-compliance with the CO2 standards. A member of parliament's largest EPP group, Gieseke also called for the commission to go further towards technological neutrality.
+
+""We need different kinds of fuels, e-fuels, biofuels, every fuel which could help to reduce CO2 should be recognized,"" he added. This second step, withdrawing the phase-out of internal combustion engines (ICE) from 2035 onwards, Gieseke noted, should come in the last quarter of 2025.
+
+German Green MEP Michael Bloss disputed the figure of €15bn in potential fines put forward by automotive industry association ACEA. ""Even in the worst-case scenario, the total fines for all car manufacturers would not exceed €1bn,"" said Bloss. ""Car manufacturers have had enough time to adjust their production planning. Many have done so,"" Bloss said, pointing to Automaker Volvo.
+
+Under the current 2019 regulation, fines should be imposed on manufacturers for each year in 2025–2029 when they do not reach their specific fleet-wide target CO2 reductions, compared to 2021 values. But manufacturers have the option to form compliance pools with other firms.
+
+""European car manufacturers are already talking to Tesla or Chinese manufacturers about so-called pooling, which must be stopped quickly,"" said EPP climate and environment spokesman Peter Liese. ""We want to maintain climate targets, but not make Elon Musk richer through European legislation,"" said Liese.",www.argusmedia.com,2025-04-01,23,EU publishes CO2 car standard tweak proposal | Latest Market News,article,0.1208015084,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674400-tesla-ev-sales-down-13pc-in-1q,true,Reports on a specific real-world event (Tesla sales) with news-style reporting,Tesla EV sales down 13pc in 1Q | Latest Market News,"US carmaker Tesla reported a 13pc drop in sales of battery electric vehicles (BEVs) in the first quarter on production challenges, consumer backlash,intense competition, and rising costs.","US carmaker Tesla reported a 13pc drop in sales of battery electric vehicles (BEVs) in the first quarter on production challenges, consumer backlash,intense competition, and rising costs.
+
+Tesla delivered 336,681 units in the first quarter of 2025, down 13pc from the 386,810 it delivered in the same period last year.
+
+Following inventory reductions in the fourth quarter of 2024, Tesla's production surpassed deliveries in the first quarter, reaching 362,615 units, but production challenges remain as the automaker upgrades its best-selling model, the Model Y.
+
+""While the changeover of Model Y lines across all four of our factories led to the loss of several weeks of production in Q1, the ramp of the New Model Y continues to go well,"" Tesla said.
+
+In March, Tesla China sold 43,370 units of the redesigned Model Y, making it the best-selling battery electric vehicle by volume.
+
+While Tesla's volatile results in China shows signs of recovery, its sales in other regions are undergoing a structural shift.
+
+Tesla's chief executive Elon Musk's support for Germany's far-right AfD party alienated consumers in Europe. Tesla's new car registrations fell 49pc to 19,046 units in January-February from a year earlier, while overall battery electric vehicle registrations rose by 28pc to 255,489 units over the same period, according to data from European Automobile Manufacturer's Association.
+
+Intense competition further eroded market share. China's electric vehicle maker BYD aims to double its sales outside China to over 800,000 units by 2025, up from 417,204 in 2024.
+
+In the US, Tesla will soon face rising costs due to tariffs, as President Donald Trump Wednesday imposed a baseline 10pc tariff on all countries.
+
+Though all of its cars are assembled in the US, Tesla has at least 20pc content imported from Mexico, according to data from National Highway Traffic Safety Administration (NHTSA).
+
+The NHTSA does not break down the 65-70pc content from the US and Canada, but the tariff on Canada will increase the portion of content subject to the tariff.
+
+*By Carol Luk*",www.argusmedia.com,2025-04-02,22,Tesla EV sales down 13pc in 1Q | Latest Market News,article,0.1249757465,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674024-lng-stocks-at-japan-s-power-utilities-rise,true,Reports on a specific event (LNG stocks at Japan's power utilities) with factual data and news-style reporting,LNG stocks at Japan’s power utilities rise | Latest Market News,"LNG inventories at Japan's main power utilities increased during the week to 30 March, as warmer weather reduced electricity demand for heating purposes and limited gas-fired generation. ","LNG inventories at Japan's main power utilities increased during the week to 30 March, as warmer weather reduced electricity demand for heating purposes and limited gas-fired generation.
+
+The utilities held 2.24mn t of LNG on 30 March, up by 22pc from a week earlier, according to a weekly survey by the trade and industry ministry Meti. This was higher by 51pc compared with 1.48mn t at the end of March 2024 and up by 10pc against 2.03mn t — the average end-March stocks over 2020-24.
+
+A seasonal rise in temperatures weighed on power demand, which fell by 12pc on the week to 87GW across 24-30 March, according to the Organisation for Cross-regional Co-ordination of Transmission Operators (Occto). This resulted in a 24pc fall in gas-fired output to an average of 24GW during the period, the Occto data showed. Coal- and oil-fed generation also fell by 14pc to 23GW and by 21pc to 409MW respectively in the same period.
+
+The lower demand has created extra supplies to be sold on the wholesale market. This has weighed on day-ahead prices on the Japan Electric Power Exchange (Jepx) and worsened generation economics for the country's thermal power plants.
+
+Margins at a 58pc-efficient gas-fired unit running on oil-priced LNG supplies fell into negative territory, with the spark spread averaging at a loss of -¥2.28/kWh ($15.22/MWh) across 24-30 March, compared with the previous week's profit of ¥0.84/kWh. The 58pc spark spread using spot LNG widened the deficit, with the margin averaging at a loss of -¥3.79/kWh against the previous week's -¥0.80/kWh, based on the ANEA — the *Argus* assessment for spot LNG deliveries to northeast Asia.
+
+Coal remained competitive in Japan's merit order. But the dark spread of a 40pc-efficient coal-fired unit also fell by 64pc on the week to an average of ¥1.63/kWh over 24-30 March, based on *Argus'* spot coal and freight assessments.",www.argusmedia.com,2025-04-02,22,LNG stocks at Japan’s power utilities rise | Latest Market News,article,0.1264222435,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672220-recyclass-updates-recycling-methodology-ahead-of-ppwr,true,Reports on a specific event (RecyClass updates) with factual information and news-style reporting,RecyClass updates recycling methodology ahead of PPWR | Latest Market News,Non-profit certification organisation RecyClass has updated its classification guidelines for recycling ahead of the EU packaging and packaging waste regulation (PPWR) that will mandate recycled content in packaging.,"Non-profit certification organisation RecyClass has updated its classification guidelines for recycling ahead of the EU packaging and packaging waste regulation (PPWR) that will mandate recycled content in packaging.
+
+RecyClass will grant recyclability certificates classified as either 'Class A', 'Class B' or 'Class C', based on recyclability. It previously had other recyclability classifications, but the methodology change has registered these as 'Non-recyclable'. RecyClass certification aims to align with EU regulation on PPWR.
+
+Class A will be certified by RecyClass when the packaging in question ""does not pose any recyclability issues and the recycled material can potentially feed a closed-loop scheme to be used in the same quality application,"" while Class B will encompass ""packaging that has some minor recyclability issues that slightly affect the quality of the recycled material generated. However, majority of recycled content from this packaging can still potentially feed a closed loop.""
+
+Class C certification implies there may be some issues with recyclability that can affect the quality of the recycled product.
+
+From 1 January 2030, the PPWR bans single-use plastic packaging for unprocessed fresh fruit and vegetables, and for foods and beverages filled and consumed in cafes and restaurants. Targets for minimum recycled content in plastic packaging are set for 2030 at 30pc for contact-sensitive PET packaging, 10pc for non-PET contact-sensitive packaging, 30pc for single-use plastic beverage bottles and 35pc for other plastic packaging.
+
+For 2040, the targets rise to a respective 50pc and 25pc for PET and non-PET contact-sensitive packaging and to 65pc for single-use plastic beverage bottles and other plastic packaging.",www.argusmedia.com,2025-03-27,28,RecyClass updates recycling methodology ahead of PPWR | Latest Market News,article,0.1134546342,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671692-irani-exits-pine-chemicals-offers-factory,true,Reports on a specific corporate action (Irani exiting the pine chemicals market) with factual details.,"Irani exits pine chemicals, offers factory | Latest Market News","Brazilian paper and packaging company Irani is to exit the pine chemicals market, it said today. ","Brazilian paper and packaging company Irani is to exit the pine chemicals market, it said today.
+
+The Rio Grande do Sul-based company will stop distilling pine oleoresin feedstock at its Balneario Pinhal facility. Pine oleoresin is a raw material for gum rosin and gum turpentine production.
+
+Irani will offer the pine chemicals site as partial payment for the acquisition of around 1,856 hectares of land, of which 1,236 hectares are planted with *Pinus elliottii* in Sao Jose do Norte, from Flopal Florestadora Palmares, Irani said in a document filed with the Brazilian stock exchange.
+
+Irani will pay 37mn reals ($6.46mn) for the land. The company will offer its plant, including the site and its assets, for R20mn and pay an additional R17mn in cash when the deal closes.
+
+Irani subsidiary Habitasul Florestal will lease other existing forests and the acquired forest area in Rio Grande do Sul to Ambar Florestal for 10 years, the document said. Ambar, owned by Flopal, is a major pine oleoresin supplier in Rio Grande do Sul.
+
+Irani expects the acquired area to produce 1,600 t/yr of pine oleoresin in 2025 and 2026, and estimates that combined pine oleoresin output from 2025 to 2038 will reach 29,000t.
+
+When leasing pine areas, forest owners in Brazil typically receive a portion of the revenues from oleoresin extraction, which Irani estimated in the agreement at 20-30pc.
+
+Rio Grande do Sul is Brazil's second-largest pine oleoresin-producing region after Sao Paulo state.",www.argusmedia.com,2025-03-26,29,"Irani exits pine chemicals, offers factory | Latest Market News",article,0.1280621444,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674593-india-ends-fertilizer-year-with-1.3mn-t-in-dap-stocks,true,Reports on a specific event (fertilizer stocks) with factual data and news-style reporting,India ends fertilizer year with 1.3mn t in DAP stocks | Latest Market News,"Low offtake in the first quarter of 2025 allowed Indian DAP stocks to build to about 1.3mn t by the end of the fertilizer year in March, but lower production and imports have put a ceiling to stock building, according to provisional data.","Low offtake in the first quarter of 2025 allowed Indian DAP stocks to build to about 1.3mn t by the end of the fertilizer year in March, but lower production and imports have put a ceiling to stock building, according to provisional data.
+
+DAP reserves began this month at 1.29mn t, with provisional offtake, production and import data suggesting a stock drawdown — production plus imports minus sales — of 12,000t on the month. Provisional March DAP offtake totalled 280,000t, bringing offtake this quarter to 978,000t, well below the 1.4mn t/yr average in 2021-24. In the fertilizer year spanning April 2024-March 2025, national offtake totalled 9.3mn t, compared with 10.8mn t in the previous year. A lack of DAP availability across parts of India, spurred by low imports and domestic production, has supported interest in NPKs.
+
+Domestic DAP output in March totalled 118,000t, reaching 3.76mn t in April 2024-March 2025. This is below the 4.2mn t/yr average in April 2020-March 2024.
+
+And March DAP imports totalled 150,000t, with 4.7mn t imported over April 2024-March 2025, line-up data show. This is well below the 5.6mn t/yr average in April 2020-March 2024.
+
+DAP importers and producers using phosphoric acid faced negative margins in most of the fertilizer year, given the maximum retail price, nutrient-based subsidy, exchange rates and market cfr prices for DAP and raw materials. This drove private-sector importers out of the market and encouraged producers using imported phosphoric acid to focus their output on NPKs, which gave better margins.
+
+Importers appear to have been dissuaded by high international DAP cfr prices in particular. The Indian DAP assessment peaked in October — during the high buying season — at $643/t cfr on a midpoint basis, remaining below $600/t cfr a year before. And prices were prevented from slipping in the off-season, supported by the absence of Chinese DAP exports and Ethiopia's switch to DAP imports from NPS. The assessed range has firmed in recent weeks, with Saudi Arabian producer Ma'aden selling 50,000t of DAP to an Indian importer in the high $640s/t cfr for loading in early April. DAP offers are now as high as $660/t cfr.
+
+DAP stocks are now well below a comfortable 2mn t, and India will have to keep building reserves in its off-season before farmers' demand picks up around the middle of the year.
+
+The Indian government at the end of March raised the nutrient-based subsidy for phosphates for the kharif season by 42pc. At current market prices, DAP importers' margins will remain negative. The government will probably continue to compensate importers for losses on DAP, but there is no indication that Indian DAP producers will receive compensation for losses.",www.argusmedia.com,2025-04-03,21,India ends fertilizer year with 1.3mn t in DAP stocks | Latest Market News,article,0.1035717122,18,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677480-japan-s-cosmo-starts-delivering-saf-from-sakai-refinery,true,Reports on a specific real-world event (SAF delivery) with news-style reporting,Japan's Cosmo starts delivering SAF from Sakai refinery | Latest Market News,Japanese energy firm Cosmo Energy has started supplying domestic sustainable aviation fuel (SAF) produced at the country's first large-scale SAF plant.,"Japanese energy firm Cosmo Energy has started supplying domestic sustainable aviation fuel (SAF) produced at the country's first large-scale SAF plant.
+
+This marks the first SAF delivery from the plant housed at refiner Cosmo Oil's Sakai refinery, Cosmo Energy announced on 10 April.
+
+Cosmo Energy's subsidiary Cosmo Oil Marketing delivered SAF to the Japan Air Self-Defense Force (JASDF) at the country's western Kansai International Airport on 10 April. The delivered amount should be 15 kilolitres, based on JASDF's public notice for the tender.
+
+SAF producing joint venture Saffaire Sky Energy — launched by Cosmo Oil, engineering firm JGC and biodiesel producer Revo International — produces this SAF from used cooking oil (UCO) at the plant. The firms aim to supply around 30,000 kilolitres/yr, and plan to begin delivering SAF to domestic airlines Japan Airlines (JAL) and All Nippon Airways (ANA), the US' Delta Air Lines, Finland's Finnair, and German logistics group DHL Express in the 2025 fiscal year starting this April.
+
+JASDF's acrobatic flight team Blue Impulse will use the SAF in an exhibition flight scheduled on 13 April, the opening day of Expo 2025, over the event's venue in Osaka.
+
+Separately, an explosion occurred at the Sakai refinery on 10 April, but its 100,000 b/d crude distillation unit (CDU) is still operating, according to Cosmo Oil and the local fire department.
+
+The fire department received a notice from the refinery's staff that ""an explosion happened at a sulphuric acid regeneration equipment, with no fires or leaks of LPG."" The refinery was heating sulphuric acid for purification when the explosion happened. The SAF plant at the refinery is not affected by the accident, Cosmo said.",www.argusmedia.com,2025-04-11,13,Japan's Cosmo starts delivering SAF from Sakai refinery | Latest Market News,article,0.1166042324,16,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677952-us-map-dap-premium-primed-to-return-on-tariffs,true,Reports on a specific event (tariffs impacting fertilizer prices) with news-style reporting,US MAP-DAP premium primed to return on tariffs | Latest Market News,"The period of MAP and DAP prices trading near parity will be short-lived because newly-imposed US import tariffs could amplify MAP supply woes, market participants told <i>Argus</i>.","The period of MAP and DAP prices trading near parity will be short-lived because newly-imposed US import tariffs could amplify MAP supply woes, market participants told *Argus*.
+
+MAP and DAP prices have traded in close proximity since early January, diverting from the significant MAP premium seen last spring and summer when a surplus of DAP was imported into the US.
+
+After limited MAP barge trading in March, activity accelerated at Nola this week as it became clearer that all non-North American phosphate imports would face at least 10pc import tariffs imposed by President Donald Trump starting last week.
+
+The Nola MAP price was assessed at a midpoint of $636.50/st fob this week, up by $9/st from last week, while DAP was assessed $12.50/st higher at $632.50/st fob Nola.
+
+Despite the ""reciprocal"" tariffs on certain phosphate producing countries being lowered to a universal 10pc this week by Trump for 90 days — in line with the original tariff imposed on other countries such as Saudi Arabia and Australia last week — the remaining levy is still enough to deter vessels from coming to Nola, sources said.
+
+In response, the Nola MAP price has averaged a $5.75/st premium to the Nola DAP price for April so far, flipping from a $3.88/st average discount in March.
+
+That is still a far cry from October 2024, when the Nola MAP price averaged a $61.45/st premium over the Nola DAP. From August through November, the Nola MAP price was 13pc higher on average than DAP.
+
+US market participants expect the premium to expand in the coming months as MAP is the preferred product of most farmers during the fall application season, potentially impacting buying decisions for that period.
+
+The US from July through February has imported 759,000 metric tonnes (t) of DAP, down by 26pc from the same period last year, according to US Census Bureau data. This lapse in imports for the start of 2025 was an initial driver in DAP's rising premium over MAP. In comparison, MAP imports for the same period have totaled roughly 853,000t, up by just 5pc from the year before.
+
+But at least 290,000 t of MAP will need to be brought into the US between now and the start of the summer to equal out with the tonnage imported for the full 2023-24 fertilizer year ahead of fall applications. That is a task that may not be easily achieved given the new tariff on most phosphate imports.
+
+One buyer this week said they could consider switching usual MAP demand toward an alternative NPS product heading into October and November given the difficult supply outlook for the US.
+
+""We are very much in wait and see mode, trying to see how tariffs evolve and how it works its way into the market in terms of price,"" another buyer said.
+
+The significant premium MAP held last fall also limited overall phosphate applications conducted by farmers, therefore raising the bar for the amount of phosphate fertilizer farmers will need to put into the ground later this year to replenish soil nutrients.",www.argusmedia.com,2025-04-11,13,US MAP-DAP premium primed to return on tariffs | Latest Market News,article,0.1048943504,23,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675873-ghg-pricing-mechanism-to-be-finalised-this-week-imo,true,Reports on a specific event (IMO finalizing GHG pricing mechanism) with factual details and quotes.,GHG pricing mechanism to be finalised this week: IMO | Latest Market News,"The structure of the International Maritime Organisation's (IMO) economic pricing mechanism — aiming to reduce the cost gap between conventional marine fuels and zero/near-zero emission alternatives — will be agreed on by the end of the week, including details on the cost of carbon emissions and whether remedial units will be included, IMO secretary general Arsenio Dominguez said today.","The structure of the International Maritime Organisation's (IMO) economic pricing mechanism — aiming to reduce the cost gap between conventional marine fuels and zero/near-zero emission alternatives — will be agreed on by the end of the week, including details on the cost of carbon emissions and whether remedial units will be included, IMO secretary general Arsenio Dominguez said today.
+
+Dominguez said the focus of the economic pricing mechanism is not just to raise revenue, but also to support fuel transition. By the end of this week, Dominguez said he is confident that we will see the architecture of what the proposal looks like, including if a remedial unit will be included in the pricing mechanism and what the numbers will look like. Dominguez also said that non-compliant penalties, once agreed on as part of the proposal, will be implemented via a guideline which will be developed after this week. This will be in place by the ""entry into force"" in 2027, and will cover vessels above 5,000 gross tonnage (GT).
+
+Dominguez confirmed that the latest discussions between member states have favoured a ""crediting"" system for alternative marine fuels as opposed to a ""flat carbon levy"", although these details are set to be finalised by 11 April. He highlighted three main points being discussed — the definition of ""znz"" (zero and near-zero emission fuels and technologies), the pricing mechanism itself, and the approach of governance when it comes to implementing the mid-term measures.
+
+One of the main concerns raised by market participants on IMO's efforts has been potential regulatory conflicts, such as in the EU where the emissions trading system (ETS) was extended into maritime in 2024 and FuelEU Maritime came into effect in 2025. The concern could be that clashes between IMO global regulations and EU regulations could lead to uncertainty and confusion in the market, potentially weighing on fundamentals for alternative marine fuels. Dominguez said this topic has not yet been explored, but he expects EU member states to look into the respective legal clauses and there could be potential for a unified regulatory approach in line with the global regulation.
+
+IMO had also been looking at raising the limit on biofuel content onboard a Type I barge to 30pc from the current limit of 25pc. The proposal for this was submitted to MEPC 83, with a view to approval. ""The guidance allows conventional bunker ships certified for carriage of oil fuels under Marpol Annex I to transport blends of not more than 30pc by volume of biofuel, as long as all residues or tank washings are discharged ashore, unless the oil discharge monitoring equipment is approved for the biofuel blend(s) being shipped."", IMO said. The MEPC circular on interim guidance on the carriage of blends of biofuels and Marpol Annex I cargoes by conventional ships was approved today, subject to final editorial review and then to be released as a circular.
+
+Dominguez addressed questions regarding the IMO carbon intensity indicator (CII) system, for which a review is expected. IMO's CII regulation, which came into force in January 2023, requires vessels over 5,000GT to report their carbon intensity, which is then scored from A to E. A and B vessel scores are regarded as superior energy efficiency, while C, D and E are considered moderate to inferior scores. Dominguez said the review is likely to take place in 2027, in which IMO will assess the positive aspects of CII so far and identify any further improvements needed.",www.argusmedia.com,2025-04-07,17,GHG pricing mechanism to be finalised this week: IMO | Latest Market News,article,0.1208228018,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673855-mexican-peso-weakness-may-partially-offset-us-tariffs,true,Reports on a specific event (potential US tariffs on Mexican imports) with analysis and expert opinions.,Mexican peso weakness may partially offset US tariffs | Latest Market News,"Volatility in the peso/dollar exchange rate may help to partially offset any tariffs that US President Donald Trump decides to impose on imports from Mexico as the ensuing peso depreciation would make its exports more competitive, said analysts from US bank Barclays.","Volatility in the peso/dollar exchange rate may help to partially offset any tariffs that US President Donald Trump decides to impose on imports from Mexico as the ensuing peso depreciation would make its exports more competitive, said analysts from US bank Barclays.
+
+President Trump will announce Wednesday his next decision related to the threat to impose a 25pc tariff against imports from its commercial partners Mexico and Canada. Trump has delayed the decision twice, and it is likely that he will do so again, given the serious repercussions the tariffs could cause to the US economy, said Latam chief economist at Barclays, Gabriel Casillas, during a webinar held Monday.
+
+The base scenario for Barclays is that Trump's administration will finally step back from imposing tariffs on Mexico and Canada and rather go for an early renegotiation of the (US Mexico Canada Free Trade Agreement (USMCA) this year, said Casillas. In this scenario, the Mexican peso would strengthen to between Ps19.5 to Ps19.00 to the greenback, he added.
+
+However, if Trump's administration decides to impose the 25pc tariffs on all Mexican imports as he has threatened to do, then the peso would weaken to Ps24/$1, said Erik Martinez, foreign exchange research Analyst at Barclays during the same webinar.
+
+""If tariffs were imposed, 25 percent on all imports, we think a good portion of this would be absorbed by the exchange rate,"" said Casillas. A weaker peso makes Mexican exports more competitive abroad.
+
+The Mexican peso on Tuesday was trading at around Ps20.30 to the dollar, and has weakened by 18.5pc in the past year from about Ps16.6 to the dollar a year ago.
+
+If President Claudia Sheinbaum's administration avoids the tariffs, the peso may strengthen to around Ps 19.00/$1 in upcoming days, said Martinez. If the tariffs are applied during a brief period or only for the automobile sector, the exchange rate could range between Ps21.00-22.00 per dollar, said Martinez.
+
+However, even without any tariff being applied, Mexico's economy is expected to grow only by around 0.7pc this year, less than the estimates made late in 2024 of around 1.4pc, due to the deceleration of the US economy, Mexico's main trading partner, said Casillas.
+
+The US economy is showing signs of slowing down, specially in the industrial sector, which will impact Mexico's growth for the year. Also, this uncertainty is directly affecting any upside expected from so-called nearshoring as companies would now lose interest in moving their manufacturing lines to Mexico if there is no clear benefit in using the USMCA to avoid tariffs, said Casillas.
+
+*By Édgar Sígler*",www.argusmedia.com,2025-04-01,23,Mexican peso weakness may partially offset US tariffs | Latest Market News,article,0.1233895346,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672134-indian-government-considers-raising-dap-subsidy,true,Reports on a specific real-world event (government subsidy consideration) with news-style reporting,Indian government considers raising DAP subsidy | Latest Market News,"The Indian government is considering raising the nutrient-based subsidy (NBS) for DAP by around 6,000 rupees/t to around Rs27,911/t for the March-September kharif season.","The Indian government is considering raising the nutrient-based subsidy (NBS) for DAP by around 6,000 rupees/t to around Rs27,911/t for the March-September kharif season.
+
+The special additional subsidy of Rs3,500/t for DAP, bringing the current subsidy to Rs25,411/t, is likely to be extended into the kharif season. The special subsidy was initially due to end by 1 April.
+
+This would bring the total subsidy for DAP to around Rs31,411/t from Rs25,411/t in the October 2024-March 2025 rabi season.
+
+The Inter-Ministerial Committee had proposed raising the NBS for DAP by Rs5,980.60/t last month.
+
+The government will still cover losses to importers, but there is no indication that losses will be made up for producers.
+
+The maximum retail price (MRP) for DAP is likely to remain at Rs27,000/t.
+
+The disparity between the NBS and MRP in India, and a bullish global market, have made DAP receipts unaffordable for Indian importers. *Argus*' latest daily DAP assessment stands at $648-650/t cfr India, or $80/t higher than the midpoint of the 28 March 2024 assessment.
+
+Firm phosphoric acid and sulphur prices are lifting costs for domestic producers. Jordanian producer JPMC and Indian importer CIL have agreed a second-quarter phosphoric acid price of $1,153/t P2O5 cfr India, up by $98/t P2O5 from the first quarter. And Indian sulphur import prices are up by $91/t at the midpoint from the start of this year. But a drop of $102.50/t at the midpoint in ammonia cfr prices gives Indian producers some relief.",www.argusmedia.com,2025-03-27,28,Indian government considers raising DAP subsidy | Latest Market News,article,0.09849521204,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679454-taiwan-poised-to-import-more-lng-this-summer,true,Reports on a specific real-world event (Taiwan's LNG imports) with news-style reporting,Taiwan poised to import more LNG this summer | Latest Market News,"Taiwan is likely to import more LNG to meet growing demand for gas-fired power generation, as its third LNG import terminal comes on line in time for summer. ","Taiwan is likely to import more LNG to meet growing demand for gas-fired power generation, as its third LNG import terminal comes on line in time for summer.
+
+Taiwan's 3mn t/yr Guantang import terminal in Taoyuan, located in the northwest of the country, has successfully received its first delivery of 63,780t of LNG from the 145,000m³ *Methane Rita Andrea* on 7 April, according to vessel tracker Kpler. This third importing terminal will increase Taiwan's total import capacity to 19.5mn t/yr, alleviating high utilisation at existing import terminals.
+
+## Pivoting to gas
+
+Taiwan's CPC will require at least one more cargo each month for the new 913MW Datan unit 7 power plant, which is due to come on line in June. The third LNG import terminal would ease the importing process.
+
+Assuming a 55pc efficiency rate, the power plant is estimated to burn about 75,260 t/month (166,780 m³/month) of LNG, equivalent to about one standard-sized cargo.
+
+Gas-fired power generation accounted for an average of about 41pc of Taiwan's total power generation over 2023-24. Gas fired-power generation reached 29.6TWh for the second quarter of 2024, which was 10pc higher from 26.9TWh over the same quarter in 2023.
+
+Taipower planned to install up to 14 gas-fired power plants over 2025-30, according to the firm's 2024 power development plan which was last updated on 9 August 2024 *(see table)*.
+
+Taiwan has a total of 21,196MW of gas-fired power capacity fuelled on LNG as of February 2025.
+
+CPC has issued nine tenders seeking spot deliveries over the first quarter of 2025, four more than a year earlier. This latest increase in importing capacity will be crucial to support the increased reliance on gas-fired power generation, especially after Taiwan phases out its last nuclear power facility in July.
+
+## A gradual nuclear phase-out
+
+Nuclear output has also been on a downward trajectory since 2023 and only made up 1pc of Taiwan's overall power mix over the last quarter of 2024. The 951MW Maanshan nuclear unit 2 is planned for decommissioning and will be taken fully off line on 17 May. The Maanshan unit 1 was [shut down last July](https://direct.argusmedia.com/newsandanalysis/article/2581822).
+
+Taiwan's annual LNG imports rose by 2pc on the year in 2023, and increased by 5pc on the year in 2024. Taiwan imported a total of 21.5mn t of LNG in 2024, of which 10pc of the volumes were from the US.
+
+| Taipower gas-fired additions | |
+| Year | Units |
+| 2025 | 913MW Tatan unit 7 |
+| 1,300MW Taichung unit 1 | |
+| 1,300MW Hsinta unit 1 | |
+| 1,300MW Hsinta unit 2 | |
+| 2026 | 1,300 Taichung unit 2 |
+| 1,300MW Hsinta unit 3 | |
+| 2028 | 650MW Talin unit 1 |
+| 650MW Talin unit 2 | |
+| 650MW Tunghsiao unit 4 | |
+| 650MW Tunghsiao unit 5 | |
+| 2029 | 650MW Tunghsiao unit 6 |
+| 650MW Tunghsiao unit 7 | |
+| 2030 | 1,300MW Hsiehho unit 1 |
+| 650MW Tunghsiao unit 8 | |
+| Taipower |",www.argusmedia.com,2025-04-17,7,Taiwan poised to import more LNG this summer | Latest Market News,article,0.1131330789,20,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678049-keystone-oil-pipeline-to-restart-by-15-april,true,Reports on a specific real-world event (pipeline restart) with news-style reporting,Keystone oil pipeline to restart by 15 April | Latest Market News,"The 622,000 b/d Keystone crude pipeline is expected to resume service by 15 April, following a leak in North Dakota that shut deliveries last week.","The 622,000 b/d Keystone crude pipeline is expected to resume service by 15 April, following a leak in North Dakota that shut deliveries last week.
+
+Calgary-based pipeline operator South Bow said the repair and replacement of the leaking section of pipe was taking place over the weekend. Once the company meets the terms of a corrective action order (CAO) issued by the US Pipeline and Hazardous Materials Safety Administration (PHMSA), it will be able to resume service.
+
+The pipeline has been off line since early on 8 April, when a leak was discovered in a rural field near Kathryn, North Dakota. An estimated 3,500 bl of crude was released but did not appear to have reached any waterways.
+
+""Keystone is targeting restoration of service and energy deliveries by Tuesday April 15, 2025, under the requirements of the CAO,"" South Bow said. ""South Bow will require approval from PHMSA prior to restarting the pipeline.""
+
+Under the CAO, South Bow must run metallurgical testing of the failed section of pipe, conduct a root cause analysis and meet other requirements. The pipeline system will also have to comply with certain pressure restrictions on Canadian sections of the line.
+
+The Keystone system is a major route for Canadian heavy crude destined for both the US midcontinent and the US Gulf coast, delivering about 15pc of the roughly 4mn b/d that the US imports from its northern neighbor. The line runs from the Canadian production and storage hub at Hardisty, Alberta, to Steele City, Nebraska, before splitting in two to head toward Illinois and the Gulf coast.
+
+Discounts for Western Canadian Select (WCS) at Hardisty to the CMA Nymex narrowed at the end of last week despite the shutdown, because of low inventories in Hardisty and open pipeline space on Canadian crude pipelines, including Enbridge's 3mn b/d Mainline system to the US midcontinent and the 890,000 b/d Trans Mountain pipeline to the Canadian Pacific coast.",www.argusmedia.com,2025-04-13,11,Keystone oil pipeline to restart by 15 April | Latest Market News,article,0.1117579819,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674587-appian-sells-brazil-mvv-cu-asset-to-baiyin-nonferrous,true,Reports on a specific corporate action (asset sale) with factual details.,Appian sells Brazil MVV Cu asset to Baiyin Nonferrous | Latest Market News,London-based private equity group Appian Capital Advisory has sold Mineracao Vale Verde (MVV) in Brazil to China's state-owned metals producer Baiyin Nonferrous for $420mn.,"London-based private equity group Appian Capital Advisory has sold Mineracao Vale Verde (MVV) in Brazil to China's state-owned metals producer Baiyin Nonferrous for $420mn.
+
+MVV owns the Serrote greenfield open-pit copper and gold asset in Alagoa, Brazil, and began production in May 2021. MVV produced 18,300t of copper in 2024.
+
+South African mining group Sibanye Stillwater agreed to buy MVV in October 2021, but backed out in January 2022.
+
+London-listed special-purpose acquisition company ACG Acquisition also tried to buy the asset, but the deal collapsed in June 2023.",www.argusmedia.com,2025-04-03,21,Appian sells Brazil MVV Cu asset to Baiyin Nonferrous | Latest Market News,article,0.1190455327,13,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676487-us-tariffs-may-tighten-vietnam-s-wood-pellet-supply,true,"Reports on a specific real-world event (US tariffs) and its impact, with news-style reporting",US tariffs may tighten Vietnam's wood pellet supply | Latest Market News,"Tariffs imposed on Vietnamese wood furniture exports to the US could pressure furniture production and tighten supply of byproducts, which are used to produce wood pellets in Vietnam.","Tariffs imposed on Vietnamese wood furniture exports to the US could pressure furniture production and tighten supply of byproducts, which are used to produce wood pellets in Vietnam.
+
+US president Donald Trump announced tariffs on nearly all US trading partners on 2 April, which took effect on 5 April, with only oil and other energy commodities exempt from the package. This means a sharp 46pc tariff has taken effect on Vietnamese exports, including wood products from the southeast Asian country.
+
+This could weaken US demand for Vietnamese wooden products, which could result in an overall cut in furniture production. Vietnam exported 53,000t of wooden furniture to the US in 2024, from 37,000t a year earlier, mirrored US customs data on furniture exports show. This accounted for nearly 12pc of Vietnam's overall wooden furniture exports last year.
+
+A drop in Vietnamese furniture exports and manufacturing would result in less process residues — such as sawdust and wood chips — made available for pellet producers. Manufacturers in southern Vietnam, which typically cater for the South Korean market, would be particularly affected because they use furniture residues as a key feedstock.
+
+But wood pellets sold to Japan, which are usually more expensive and certified for Japan's feed-in tariff market, mainly use wood chips from lumber processing as raw material. And trade data suggest that Vietnam does not export any lumber to the US, meaning there should be little impact on lumber-based wood pellet production.
+
+A drop in furniture residues would add to the pressure on an already-tight raw material market in Vietnam since the start of the year. A shortage in raw materials had caused a backlog in wood pellet loadings from before the Tet holiday in January. And unfavourable weather conditions have disrupted feedstock supply since February.
+
+It is still unclear whether the tariffs could be removed in the near future. Vietnam's secretary general of the ruling Communist Party To Lam proposed in a call with Trump on 4 April to remove all tariffs on US products. Trump posted on social media platform Truth that he looks ""forward to a meeting in the near future"".
+
+### Impact on other biomass markets
+
+Other biomass market participants in Asia, such as palm kernel shell (PKS) traders, are also monitoring the impact from US tariffs. The most immediate risk faced is the uncertainty of foreign exchange rate fluctuations, which could hamper trading activity.
+
+But PKS traders and sellers said it was too early to determine an impact from tariffs and they have not seen any significant changes in the market, especially after the recent Idul Fitri holiday in Indonesia and Malaysia.",www.argusmedia.com,2025-04-09,15,US tariffs may tighten Vietnam's wood pellet supply | Latest Market News,article,0.1129389539,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672596-australia-s-aurelia-metals-to-boost-cu-zn-processing,true,Reports on a specific corporate action (Aurelia Metals boosting processing capacity) with factual details and a news-style format.,"Australia's Aurelia Metals to boost Cu, Zn processing | Latest Market News","Australian metal producer Aurelia Metals is set to triple mixed metal ore processing capacity of ore from its Federation mine, after authorities in New South Wales state approved a project consent change.","Australian metal producer Aurelia Metals is set to triple mixed metal ore processing capacity of ore from its Federation mine, after authorities in New South Wales state approved a project consent change.
+
+Aurelia produces mixed metal ore at its 600,000 t/yr Federation mine. It then hauls ore to its nearby Peak processing centre to produce a range of base and precious metals, including zinc, copper, lead, and gold.
+
+The company has been allowed to move only 200,000 t/yr of ore between its two NSW sites since Federation opened in mid-2024, because of consent restrictions. But the latest change allows it to move 600,000 t/yr of ore to Peak, the company announced on 28 March.
+
+Aurelia's updated consent comes as it continues to ramp up production at Federation. The company only processed 16,500t of Federation ore in October-December 2024, recovering 55t of copper, 626t of lead, 1,263t of zinc, and 502oz of gold.
+
+Aurelia is increasing its base metal production capacity, despite other Australian producers doing the opposite. Australian metal firm IGO paused its Forrestania nickel project in July-September 2024, and will close its Nova copper and nickel mine in 2027.
+
+But this phenomenon is not unique to Australia. Global metal producer Glencore cut its total copper output by 6pc in 2024, following planned production declines in Chile and Peru, and unplanned disruptions in the Democratic Republic of Congo.
+
+Copper prices have been quite volatile over the last year. The London Metal Exchange's (LME) copper cash price stood at $8,696/t on 27 March 2024, before bouncing between a high of $10,857/t and a low of $8,620/t over the next 12 months. LME's copper price stood at $9,787/t on 27 March.",www.argusmedia.com,2025-03-28,27,"Australia's Aurelia Metals to boost Cu, Zn processing | Latest Market News",article,0.1234129575,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680936-india-consults-industries-on-emission-intensity-targets,true,Reports on a specific real-world event (government consultation on emission targets) with news-style reporting,India consults industries on emission intensity targets | Latest Market News,The Indian government has launched a consultation on greenhouse gas emission intensity (GEI) targets for obligated entities under its forthcoming Carbon Credit Trading Scheme (CCTS).,"The Indian government has launched a consultation on greenhouse gas emission intensity (GEI) targets for obligated entities under its forthcoming Carbon Credit Trading Scheme (CCTS).
+
+The GEI targets, also labelled as ""Greenhouse Gases Emission Intensity Target Rules, 2025"" by the Indian government, are set to contribute to the country's nationally determined contribution (NDC) through emissions reduction, removal or avoidance, according to the official draft notification from the ministry of environment.
+
+The government has given liable companies until mid-June, or 60 days since publication on the official gazette on 16 April, to comment on the drafted GEI targets. These cover emissions from a total of 282 companies from four different sectors. The cement sector comprises more than 65pc of the list, with 186 companies, followed by the pulp and paper, chlor-alkali and aluminium sectors with respective 53, 30 and 13 companies each.
+
+The GEI targets comprise two compliance periods, 2025-26 and 2026-27, and can be achieved by either reducing emissions or by ""purchasing carbon credits certificates from the Indian carbon market"" according to the draft. Companies keeping emissions below the targets will be issued carbon credits. These can be either banked until the next compliance cycle, or sold to underperforming firms.
+
+Obligated entities that underperform and fail to submit carbon credits equivalent to the shortfall for compliance will be charged twice the average traded carbon price for the related compliance cycle. The price will be calculated by the bureau of energy efficiency, which sits within India's power ministry.
+
+The GEI targets are the latest instrument introduced by the Indian government to shape up its domestic carbon market. It first introduced the idea of a carbon market with the Energy Conservation bill in 2022. This was then followed by the Carbon Credits Trading Scheme in 2023 and the Detailed Procedure for Compliance Mechanism under CCTS in July 2024.",www.argusmedia.com,2025-04-23,1,India consults industries on emission intensity targets | Latest Market News,article,0.122946702,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678514-western-australia-s-iron-ore-exports-rise-in-march,true,Reports on a specific event (iron ore exports) with factual data and analysis.,Western Australia’s iron ore exports rise in March | Latest Market News,"Iron ore producers shipped 64.3mn t of ore out of Australia's Port Hedland and Dampier Port, up by 0.8pc on the year, after months of weather challenges. ","Iron ore producers shipped 64.3mn t of ore out of Australia's Port Hedland and Dampier Port, up by 0.8pc on the year, after months of weather challenges.
+
+- Exports from Dampier fell by 0.7pc on the year, but this was offset by a 1.2pc increase in shipments from the larger Port Hedland (
+*see table*). - Shipments from Port Hedland to Vietnam rose by more than seven-fold on the year to 2.6mn t from 343,059t, offsetting declines in exports to China and Japan. The increase comes after Vietnamese buyers reduced purchases of Port Hedland iron ore by 73pc on the year in February.
+- Iron ore producers shipped 41.2mn t of ore from Port Hedland to China in March, down by 4pc on the year. Chinese steelmakers cut production in March because of weak demand and maintenance work. Chinese steel mills may continue to cut production in April.
+- Indian firms imported 381,000t of Port Hedland iron ore in March, up by 98pc on the year. JWS Steel and Tata Steel, the country's two largest steelmakers, increased their crude steel output by 6pc on the year over the April 2024-March 2025 fiscal year.
+- Port Hedland and Dampier closed multiple times in late-January and February as cyclones plagued the region. One of Rio Tinto's railcar dumpers at Dampier was restarted in early March after it sustained flood damage during Cyclone Sean in January.
+*Argus*' iron ore fines 62pc (ICX) cfr Qingdao price fell from $107/t on 28 February to $101/t on 3 March. The price partially recovered over the month, reaching $104/t on 2 April, before falling to just $100/t on 14 April.
+
+| Pilbara's iron ore exports | mn t | ||||
+| Mar-25 | Feb-25 | Mar-24 | m-o-m ± % | y-o-y ± % | |
+| Port Hedland | |||||
+| China | 41.2 | 31.6 | 42.9 | 30.4 | -4.0 |
+| Japan | 1.3 | 1.4 | 1.8 | -7.1 | -27.8 |
+| Vietnam | 2.6 | 0.3 | 0.3 | 871.0 | 670.0 |
+| India | 0.4 | 0.0 | 0.2 | NA | 98.4 |
+| South Korea | 3.9 | 2.9 | 3.4 | 34.5 | 14.7 |
+| Total* | 50.7 | 37.1 | 50.1 | 36.7 | 1.2 |
+| Dampier | |||||
+| Total | 13.6 | 8.2 | 13.7 | 65.9 | -0.7 |
+| Total includes other countries not listed | |||||
+| Source: Pilbara Ports Authority |",www.argusmedia.com,2025-04-15,9,Western Australia’s iron ore exports rise in March | Latest Market News,article,0.1201798249,11,277,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673320-brazil-s-mato-grosso-corn-planting-reaches-100pc,true,"Reports on the completion of corn planting in Mato Grosso, Brazil, a specific real-world event, in a news-like format.",Brazil's Mato Grosso corn planting reaches 100pc | Latest Market News,"The 2024-25 winter corn planting in Brazil's central-western Mato Grosso state reached 100pc of the expected area as of 28 March, which concludes the planting season, according to the state's institute of agricultural economics Imea.","The 2024-25 winter corn planting in Brazil's central-western Mato Grosso state reached 100pc of the expected area as of 28 March, which concludes the planting season, according to the state's institute of agricultural economics Imea.
+
+That is slightly ahead of the five-year average of 99.9pc. At the same time a year earlier, the 2023-24 crop was fully sowed as well.
+
+### Soybean
+
+Mato Grosso's 2024-25 soybean harvesting is not yet complete. Harvesting reached 99.9pc as of 28 March, an advance of 0.4 percentage points on the week, according to Imea.
+
+That is ahead of the 99.7pc harvested at this time a year earlier for the 2023-24 crop and above the five-year average of 98.9pc.
+
+### Cotton
+
+Mato Grosso completed sowing the 2024-25 cotton crop as of 28 February, but harvesting is yet to begin.
+
+Activities usually start around mid-June, according to Imea.",www.argusmedia.com,2025-03-31,24,Brazil's Mato Grosso corn planting reaches 100pc | Latest Market News,article,0.11254777,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677094-hafnium-supply-must-expand-to-meet-demand-mmta,true,Reports on a specific event (MMTA conference) and its discussion of hafnium supply and demand.,Hafnium supply must expand to meet demand: MMTA | Latest Market News,"Hafnium demand is projected to increase steeply in the next five years, but supply will only be able to increase in kind if producers make the necessary operational changes, delegates heard at the Minor Metals Trade Association (MMTA) conference in Lisbon this week.","Hafnium demand is projected to increase steeply in the next five years, but supply will only be able to increase in kind if producers make the necessary operational changes, delegates heard at the Minor Metals Trade Association (MMTA) conference in Lisbon this week.
+
+Global hafnium demand could increase by nearly 40pc by 2030 to 180t, Boston-based specialty metals producer Nanoscale Powders president and founder Andrew Matheson said. The demand surge will come from sectors such as aerospace superalloys, catalysts, nuclear reactor control rods, space alloys and semiconductors.
+
+Global supply of pure hafnium metal is currently estimated at just 70-75 t/yr, concentrated in just four countries — France, the US, China and Russia. But existing rhenium and rhenium facilities could meet the anticipated rise in demand with significant expansions and substantial investments, Matheson said, noting that some expansions are already under way and others might become viable over the next few years.
+
+China has already increased its hafnium production to supply its nuclear capacity expansion, and there are plans for a significant increase, with one processor potentially matching current demand by aiming for 140 t/yr. There is no timeline for when this production will start, and the high volumes have brought some scepticism within the industry. That said, significant expansion in hafnium supply from China — even small volumes — could alter the market structure.
+
+Meanwhile, France's leading producer announced in 2023 that it aimed to boost the production of high-quality hafnium and zirconium alloys for nuclear fuel components. Current production at the plant is 30 t/yr and is expected to rise to 45 t/yr of hafnium metal next year, *Argus* understands.
+
+In the US, hafnium metal is produced from zirconium chemical intermediates by two producers, one in Oregon and another in Utah. These two facilities have the capacity to expand and could add about 50t in total, based on existing permits, according to Matheson.
+
+There are several factors which could hinder future expansions, including delays in permitting procedures, constraints in physical space, waste management issues, a shortage of skilled workers and challenges in obtaining specialty materials.
+
+Tariffs and export restrictions are likely to disrupt hafnium trade too, at least in the near term, delegates heard.
+
+On the bright side, improving recycling capabilities will increase supply in the coming years, and it is possible that the ""dehafniation"" of zirconium-operating separation plants to recover additional hafnium could become more common whenever it is economically viable, according to Matheson. Additionally, finding better methods to separate hafnium from zirconium — a challenging process owing to the chemical similarities of both elements — could help alleviate the supply imbalance.",www.argusmedia.com,2025-04-10,14,Hafnium supply must expand to meet demand: MMTA | Latest Market News,article,0.1280518691,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676891-trump-coal-plant-bailout-renews-first-term-fight,true,Reports on a specific real-world event (Trump's executive order) with news-style reporting,Trump coal plant bailout renews first term fight | Latest Market News,President Donald Trump's effort to stop the retirement of coal-fired power plants is reminiscent of a 2017 attempt that faltered in the face of widespread industry opposition.,"President Donald Trump's effort to stop the retirement of coal-fired power plants is reminiscent of a 2017 attempt that faltered in the face of widespread industry opposition.
+
+Trump, in an executive order signed on Tuesday, directed the US Department of Energy (DOE) to tap into emergency powers to stop the retirement of coal-fired plants and other large plants it believes are critical to grid reliability. The order sets a 30-day deadline for DOE to decide which plants are critical based on a new methodology that will analyze if reserve margins, or the percent of unused capacity at peak demand, are at an ""acceptable"" level.
+
+The initiative shares similarities to Trump's unsuccessful effort in his first term to bail out coal and nuclear plants. In the 2017 effort, Trump backed a ""grid resiliency"" proposal to compensate power plants with 90 days of on-site fuel. But an unusual coalition of natural gas industry groups, manufacturers, renewable producers and environmentalists united against the idea, warning it would upend power markets and cost consumers billions of dollars each year. The US Federal Energy Regulatory Commission voted 5-0 to reject the proposal.
+
+It remains unclear if a similarly sized coalition will emerge to fight Trump's latest proposal, under which DOE would use emergency powers in section 202(c) of the Federal Power Act to keep some coal plants and other large power plants operating. Industry groups have largely been avoiding taking positions that could be seen as critical of Trump.
+
+Environmentalists say they strongly oppose keeping coal plants operating using emergency powers. Doing so would mean more air pollution and greenhouse gas emissions, they say, and higher costs for consumers. Environmental groups say they are hoping other industries affected by the potential bailout will eventually speak out against the initiative.
+
+""The silence from those who know better is deafening,"" Center for Biological Diversity climate law institute legal director Jason Rylander said. ""I hope that we will start to see more resistance to these dangerous policies before significant damage is done.""
+
+DOE said it was ""already hard at work"" to implement Trump's executive order, which was paired with other orders that were meant to support coal mining and coal production. US energy secretary Chris Wright said today that reviving coal will increase the reliability of the electrical grid and bring down electricity costs, but he has not shared further details on the 202(c) initiative.
+
+Trying to litigate the program could be ""tricky"", and section 202(c) orders have never successfully been challenged in court, in part because they are usually short-term orders, Harvard Law School Electricity Law Initiative director Ari Peskoe said. But opponents could challenge them by focusing on ""numerous legal problems"", he said, such as not allowing public comment or running afoul of a US Supreme Court precedent that prohibits agencies from attempting to decide ""major questions"" without clear congressional authorization.
+
+""Here DOE would use a little-used statute explicitly written for short-term emergencies in order to PREVENT a change in the US energy mix,"" Peskoe said.
+
+A projected 8.1GW of coal-fired generation is set to retire this year, equivalent to nearly 5pc of the coal fleet, the US Energy Information Administration said last month. Electric utilities often decide which plants to retire years in advance, allowing them to defer maintenance and to forgo capital investments in aging facilities. Keeping coal plants running could require exemptions from environmental rules or pricey capital investments, the costs of which would likely be distributed among other ratepayers.",www.argusmedia.com,2025-04-09,15,Trump coal plant bailout renews first term fight | Latest Market News,article,0.1307592113,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673232-eu-commission-expects-co2-tweak-for-cars-soon,true,Reports on a specific real-world event (EU commission proposal) with news-style reporting,EU commission expects CO2 tweak for cars soon | Latest Market News,"The European commission expects to ""very soon"" release a legal proposal for a limited revision of the bloc's 2019 regulation setting CO2 emission performance standards for new passenger cars and light commercial vehicles (LCVs). ","The European commission expects to ""very soon"" release a legal proposal for a limited revision of the bloc's 2019 regulation setting CO2 emission performance standards for new passenger cars and light commercial vehicles (LCVs).
+
+A draft proposal circulating does not change the substance of the 2019 rules but specifies a three-year compliance period (2025-2027) used to calculate potential excess emissions premiums. And the 29-page legal proposal does not alter the bloc's 2030 emissions reduction target to reduce economy-wide CO2 emissions by 55pc, compared to 1990. Nor does it lower the overall CO2 emission standards, the commission said.
+
+If agreed by the European Parliament and EU member states, the ""one-off"" three-year compliance period over 2025-2027, instead of an annual assessment, would provide additional flexibility for vehicles manufacturers, while maintaining investor certainty and predictability, the commission added.
+
+The 2019 regulation requires annual EU fleet-wide average CO2 emissions from new cars and new vans to be reduced in five-year intervals. For each year in 2025–2029, a target reduction of 15pc, compared with 2021 values, would normally be applied. Without any legal change approved by parliament and EU states, manufacturers exceeding their specific emissions targets, would have to pay excess emission premiums of €95 per g/km for each new vehicle registered.
+
+The commission is also ""accelerating"" work on a review that will commence ""in good time this year"", said the commission's energy and climate spokesperson Anna-Kaisa Itkonen. But she had ""nothing new"" on whether compliant fuels could be expanded beyond e-fuels to include other low-carbon and zero-carbon, such as biofuels.",www.argusmedia.com,2025-03-31,24,EU commission expects CO2 tweak for cars soon | Latest Market News,article,0.1194363677,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674235-market-mulls-limited-eu-strategic-project-funding,true,Reports on a specific real-world event (EU funding for projects) with news-style reporting,Market mulls 'limited' EU strategic project funding | Latest Market News,"Market participants had mixed reactions after the European Commission granted Strategic Project status to 47 critical materials projects, securing €22.5bn investment to bolster the bloc's homegrown battery supply chain.","Market participants had mixed reactions after the European Commission granted Strategic Project status to 47 critical materials projects, securing €22.5bn investment to bolster the bloc's homegrown battery supply chain.
+
+The listed €22.5bn is not yet allocated, but the commission will work with funding bodies such as the European Investment Bank and other private institutions to advise on distribution.
+
+The commission did not offer a deadline for funding allocations, but stated that permit-granting will be cut to 27 months for extraction and 15 months for processing or recycling projects, down from current waiting times of up to 10 years.
+
+The commission also maintains that the sum of expected overall capital investment will be enough to bring all 47 projects on line *(see map)*.
+
+""Securing Strategic Project status is likely to bring key advantages, including better access to finance and investment,"" Vulcan Energy chief executive Cris Moreno told *Argus*.
+
+One carmaker told *Argus *the commission's decision offers projects more of a ""seal of quality"" than a decisive cash injection, the significance of which has divided participants.
+
+""Funding is indeed limited considering the size of individual investments,"" a spokesperson from Finnish majority-state-owned energy firm and battery recycler Fortum told *Argus*. ""In general, one could say that cost of refinery or battery materials manufacturing capacities are easily 1bn — each."" Others estimate the average cost for a project closer to $2.5bn.
+
+The EU's fast-tracked timelines for these projects might also be delayed by the handling of appeals against its permitting decisions, Fortum added, perhaps over the climate and local community.
+
+## EU funding dwarfed by China, US
+
+The EU's €22.5bn of earmarked funding pales in comparison with China and the US.
+
+Chinese state subsidies into the electric vehicle (EV) supply chain tipped $45bn in 2023 alone, while the US invested more than $50bn last year into all clean energy under the Inflation Reduction Act (IRA) *(see graphs)*.
+
+""From a lithium perspective, it is nice to see some action in Europe but many of the projects are at best mediocre,"" Global Lithium podcast host Joe Lowry told *Argus*, citing high costs and an overall ""mining unfriendly continent"".
+
+""I welcome it, I think it's very good news"", consultancy EV Outlook founder Roger Atkins said. ""Almost inevitably, some will fail, some will thrive — they would've anyway, but this definitely helps.""
+
+Participants speculated as to whether EU Strategic Project status will encourage enough additional investment to get projects under way.
+
+""I don't know all 47, but for [Swedish graphite producer] Talga, this will allow it to attract the investment it's been looking to close in on, but I'm certain production in Europe could benefit from more collaboration — even between competitors,"" Atkins added.
+
+""There is an annual forum in China going on since 2015, called China EV100, to get industry actors and politicians in the room. It's not for profit, so it's open to everyone, just an organic process of managing change. It wouldn't harm Europe to basically copy it.""",www.argusmedia.com,2025-04-02,22,Market mulls 'limited' EU strategic project funding | Latest Market News,article,0.1282151656,27,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681016-brazil-s-rifertil-files-for-bankruptcy-protection,true,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,Brazil's Rifertil files for bankruptcy protection | Latest Market News,"Brazilian fertilizer producer Rifertil filed for bankruptcy protection from creditors, citing a debt load inflated by currency impacts, falling prices and tough sector conditions caused by drought last year.","Brazilian fertilizer producer Rifertil filed for bankruptcy protection from creditors, citing a debt load inflated by currency impacts, falling prices and tough sector conditions caused by drought last year.
+
+Rifertil's debts total R647.9mn ($112.7mn), according to a document seen by *Argus*, which was filed with the civil court of Rio Verde, in central-western Goias state. The request, also confirmed by the office of the company's attorney, was filed on 22 April and is now awaiting analysis by the Goias court.
+
+The bankruptcy protection filing highlights that the fertilizer sector has been facing difficulties since 2022, when nutrient prices were high because of the Covid-19 pandemic and, later, because of the beginning of the conflict between Ukraine and Russia.
+
+At that time, predictions such as a shortage in the global fertilizer market contributed to an increase in fertilizer prices. But the forecasts did not materialize and prices fell in the following months, causing losses that have hit the company's cash flow since then.
+
+The document also highlights problems faced by producers in Goias, the company's main market and headquarters. Between the last quarter of 2023 and the beginning of 2024, many cities in Goias declared states of emergency because of drier than usual weather conditions. This contributed to a lack of liquidity for producers, hurting Brazil's agribusiness, especially from an increase in defaults from customers.
+
+Rifertil's attorney also said that the US dollar's strengthening to the Brazilian real throughout the second half of 2024 inflated the company's debt, since many products and services in the fertilizer sector are traded in US dollars.
+
+The company was founded in 2000 and its headquarters is in Rio Verde city, in Goias. It also has factories in Catalao city, Goias, and Maruim city, in northern Sergipe state. The three units' combined capacity is of 750,000 metric tonnes/yr.",www.argusmedia.com,2025-04-23,1,Brazil's Rifertil files for bankruptcy protection | Latest Market News,article,0.09410475359,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676479-tokyo-may-use-alaska-lng-as-leverage-in-us-tariff-talks,true,Reports on a specific real-world event (tariff talks) with news-style reporting,Tokyo may use Alaska LNG as leverage in US tariff talks | Latest Market News,"Tokyo will likely use the possibility of purchases from the US' proposed 20mn t/yr Alaska LNG export project, as part of wider efforts to reduce the US' trade deficit with Japan, to negotiate for a better tariff deal.","Tokyo will likely use the possibility of purchases from the US' proposed 20mn t/yr Alaska LNG export project, as part of wider efforts to reduce the US' trade deficit with Japan, to negotiate for a better tariff deal.
+
+US president Donald Trump's 10pc tariff on imports from all countries took effect on 5 April, with exemptions for some commodities. The higher ""reciprocal"" taxes are due to enter into force at 12:01 ET (04:01 GMT) on 9 April, including Japan at 24pc.
+
+The Japanese government on 8 April held its first ministerial task force with prime minister Shigeru Ishiba attending, to discuss potential measures against new US tariffs. Details are still under consideration, but Ishiba is ready to use every possible method to mitigate the impact of looming US tariffs on the Japanese economy, as he sees this as a ""national disaster"".
+
+Japan, a long-standing ally of the US, is unlikely to respond in kind to the US tariff and will instead seek mutually beneficial solutions. Ishiba is aiming to present Trump with a package of measures across a wide range of issues, such as in the energy, agriculture, shipbuilding and automobile sectors, rather than piecemeal requests. The package could include Japan's stance on the Alaska LNG project and ethanol developments, Ishiba stated on 7 April when responding to questions in the Diet.
+
+Tokyo may use the Alaska LNG as part of its tariff negotiation, as buying more US LNG could ease Japan's trade surplus against the US. The trade imbalance between Japan and the US stood at ¥8.64 trillion in 2024, equivalent to about $58.6bn at current exchange rates, Japanese customs data show. Japan's LNG purchases from the US rose by 15pc on the year to 6.34mn t in 2024, accounting for nearly 10pc of the country's total LNG imports.
+
+Japan has committed to continuing strengthening energy security and co-operation with the US, as well as South Korea, leveraging US LNG along with other energy sources and technologies in a mutually beneficial manner, the countries said in a joint statement after the trilateral foreign ministers' meeting in Brussels on 3 April, just after Trump announced the baseline 10pc taxes on 2 April.
+
+Ishiba had already mentioned the idea of ramping up purchases of US LNG, as well as ethanol, ammonia and other resources, when he visited Trump in Washington in February. But he emphasised the importance of stable and reasonable prices for such LNG imports.
+
+Alaska LNG has made little progress in recent years and is yet to secure any offtake agreements. But it has drawn interest, after Trump devoted one of his first executive orders to the development of Alaskan energy. South Korea's energy minister expressed the country's interest in the project during a visit in late March, while Taiwan's state-owned CPC signed an initial agreement to invest in and purchase LNG from the project, according to Taiwan's Ministry of Economic Affairs.
+
+### Auto deal
+
+But it remains unclear if a possible purchase of Alaska LNG alone would satisfy Washington and help reduce tariffs. The Trump administration has expressed strong dissatisfaction against Japanese non-tariff barriers on US car deliveries.
+
+""US automakers face a variety of non-tariff barriers that impede access to the Japanese and Korean automotive markets, including non-acceptance of certain US standards, duplicative testing and certification requirements, and transparency issues"", the US government said on 2 April.
+
+Japan imported around 23,000 units of passenger vehicles from the US in 2023, according to the industry group Japan Automobile Importers Association, and this is near one-tenth of all deliveries from European nations.
+
+Tokyo appears to be struggling to find breakthrough solutions on this decades-long bilateral economic issue. There must be a variety of reasons on why American cars are not coming into the Japanese market, while Japanese cars are selling well in the US, said the Japanese minister for trade and industry Yoji Muto on 8 April. ""We still need more time to figure that out.""
+
+Ishiba on 8 April appointed the minister of state for Economic and Fiscal Policy, Ryosei Akazawa, as a negotiator for the trade talks with the US government.",www.argusmedia.com,2025-04-09,15,Tokyo may use Alaska LNG as leverage in US tariff talks | Latest Market News,article,0.1205171967,23,279,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674791-us-services-grow-at-slowest-pace-in-9-months-ism,true,Reports on a specific economic event with factual data and analysis.,US services grow at slowest pace in 9 months: ISM | Latest Market News,"The US services sector expanded in March at the slowest pace since last June, with orders, export orders and employment sliding into contraction, as companies braced for tariffs threatened by the US administration.","The US services sector expanded in March at the slowest pace since last June, with orders, export orders and employment sliding into contraction, as companies braced for tariffs threatened by the US administration.
+
+The headline purchasing managers' index (PMI) slowed to 50.8 in March from 53.5 the prior month, according to the Institute for Supply Management's (ISM) latest survey on activity in the biggest part of the economy. New orders slowed to 50.4 from 52.2, and employment fell to 46.2, showing contraction, from 53.9 the prior month. The breakeven threshold between growth and contraction is 50.
+
+New export orders fell to 45.8 in March from 52.1 the prior month. Imports rose to 52.6 from 49.6.
+
+The weakening services gauge follows ISM's manufacturing PMI, reported on 1 April, that showed factory activity fell to 49 in March, the first contraction in three months, which followed more than two years of contraction. The Federal Reserve Bank of Atlanta's GDPNOW tracker on Thursday forecast a 2.8pc annual contraction in US gross domestic product in the first quarter, which will be reported at the end of April.
+
+Services business activity/production grew to 55.9 last month from 54.4 the prior month. The price index fell to 60.9 from 62.6, showing slowing price growth.
+
+*By Bob Willis*",www.argusmedia.com,2025-04-03,21,US services grow at slowest pace in 9 months: ISM | Latest Market News,article,0.1148481726,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676163-italy-s-augusta-refinery-begins-restart-operations,true,Reports on a specific real-world event (refinery restart) with news-style reporting,Italy's Augusta refinery begins restart operations | Latest Market News,"Algerian state-owned Sonatrach has begun restarting units at its 198,000 b/d refinery at Augusta, Sicily, following planned maintenance.","Algerian state-owned Sonatrach has begun restarting units at its 198,000 b/d refinery at Augusta, Sicily, following planned maintenance.
+
+The refinery has been having a full five-year turnaround, its first since spring 2019, closely following the purchase of the plant from ExxonMobil at the end of 2018. Sonatrach progressively shut units from around the turn of January-February and said it is restarting them in the same manner. The resumption of operations is underway, it said. The firm is aiming to restart a string of units by 15 April including a propane-butane splitter and LPG Merox unit, a fuels vacuum distillation unit (VDU), a crude distillation unit (CDU), a desulphuriser, a de-waxing unit and a pair of reformers. The firm said there would be flaring and noise during the process.
+
+The remaining CDU, the refinery's catalytic cracker (FCC), propylene splitter, lubricants VDU and other units will be restarted between 15-30 April.
+
+Market participants have said they expect the first oil products cargoes to be available from Augusta around the middle of the month.",www.argusmedia.com,2025-04-08,16,Italy's Augusta refinery begins restart operations | Latest Market News,article,0.1080743446,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680173-india-s-thermal-coal-imports-ease-in-march,true,Reports on a specific real-world event (India's thermal coal imports) with factual data and analysis.,India’s thermal coal imports ease in March | Latest Market News,"India's thermal coal imports in March fell on the year for the seventh consecutive month, pressured by rising domestic output and high inventories even as coal-fired generation expanded. ","India's thermal coal imports in March fell on the year for the seventh consecutive month, pressured by rising domestic output and high inventories even as coal-fired generation expanded.
+
+The country imported 14.1mn t of thermal coal in March, down by 1.2pc from a year earlier, but up by over 24pc from 11.33mn t in February, according to data from shipbroker Interocean. Coal arrivals declined year-on-year across key origins barring Indonesia and South Africa.
+
+India's cumulative imports over January-March stood at 38.3mn t, down by 8.6pc from 41.9mn t in the same period a year earlier, according to Interocean data.
+
+Demand for imported coal fell as domestic availability continued to rise. The combined output from state-controlled Coal India (CIL), Singareni Collieries (SCCL) and captive blocks reached 118.54mn t in March, up by 1.6pc from a year earlier, according to data from the country's coal ministry. Overall supplies stood at 94.94mn t, up by 5.1pc from a year earlier.
+
+Combined coal supplies to utilities from domestic sources stood at 78.46mn t in March, up by 6.3pc from a year earlier and up from 69.61mn t in February, coal ministry data show.
+
+The increase in domestic coal output and supplies helped utilities to increase stocks to cater for an increase in coal consumption at power plants in March. But the higher domestic coal availability pressured imports.
+
+The country's coal-fired generation reached 117.95TWh in March, up from 112.82TWh a year earlier and well above the 106.18TWh in February, according to Central Electricity Authority (CEA) data. Higher temperatures and increased air conditioning use lifted coal-fired output in March. Coal burn at utilities could remain elevated over the summer months and exacerbate drawdowns from stocks at power plants and at coal producer CIL.
+
+Combined coal inventories at Indian power plants stood at 58.11mn t as of 31 March, up from 50.69mn t a year earlier, and up from 54.59mn t on 28 February, the CEA said. Inventories at CIL reached an all-time high of 106.8mn t as of 31 March, up from 89.41mn t a year earlier.
+
+### Import mix
+
+Imports from Indonesia grew to 9.68mn t in March from 9.23mn t a year earlier, and were sharply higher from 6.75mn t in February, Interocean data show. Indonesia continued to be the primary supplier of imported coal to India in March, accounting for nearly 69pc of overall thermal coal imports, up from almost 60pc in February.
+
+Imports from South Africa, a source favoured by coal-consuming industries like sponge iron, rose by 72pc from a year earlier to 2.32mn t, but fell from 2.42mn t in February. Demand from India's coal-intensive sponge iron industry, which is a major consumer of South African NAR 5,500 kcal/kg coal, remained resilient following a stimulus measure from the Indian government to introduce steel safeguards, which in turn has driven domestic sponge iron prices higher.
+
+| India thermal coal imports in March 2025 | t | ||
+| Origin | Quantity | % ± m-o-m | % ± y-o-y |
+| Indonesia | 9,684,944 | 43.4 | 5 |
+| South Africa | 2,323,265 | -4 | 72.1 |
+| USA | 1,132,417 | 66.8 | -17.1 |
+| Russia | 435,120 | -27.1 | -20.8 |
+| Mozambique | 68,306 | -42.7 | -85.7 |
+| Others | 458,288 | -21.4 | -44.1 |
+| Total | 14,102,340 | 24.4 | -1.2 |
+| Source: Interocean |",www.argusmedia.com,2025-04-21,3,India’s thermal coal imports ease in March | Latest Market News,article,0.1367290583,20,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680291-calif.-refinery-resupply-rule-vote-postponed,true,Reports on a specific real-world event (postponement of a vote on refinery rules) with news-style reporting,Calif. refinery resupply rule vote postponed | Latest Market News,"California regulators delayed a vote this week on new refinery resupply rules meant to mitigate retail gasoline price spikes, but refiners are still wary that the state is moving to make the most regulated market in the US even tougher. ","California regulators delayed a vote this week on new refinery resupply rules meant to mitigate retail gasoline price spikes, but refiners are still wary that the state is moving to make the most regulated market in the US even tougher.
+
+The California Energy Commission (CEC) had scheduled a vote on refinery resupply rules at its 24 April business meeting but said the meeting is now postponed to allow for additional feedback and consultation with stakeholders.
+
+The draft rules under consideration would require refiners to submit resupply plans to the state at least 120 days before any planned maintenance in September and October that would cause California specification gasoline production to decline by 20,000 b/d for at least 21 days or a total of more than 450,000 bl. Large spikes in California prices occurred in the fall of 2022 and 2023.
+
+The commission is also planning rulemaking this year on minimum inventory requirements to avoid price spikes in the event of unplanned events, as well as possible rules on setting a refiner margin cap.
+
+The timing of the new regulations is precarious, as two major refineries in the state are planning to shut operations within a year. Independent refiner Valero said on 16 April it is planning to shut or re-purpose its 145,000 b/d refinery in Benicia, California and continues to evaluate strategic alternatives for its other refinery in the state – the 85,000 b/d Wilmington facility. In addition, Phillips 66 is planning to shut its 139,000 b/d Los Angeles refinery later this year.
+
+## Effort to stop gasoline price spikes
+
+The California rules stem from two pieces of legislation signed by California governor Gavin Newsom known as AB X2-1 and SB X1-2, part of a multi-year effort to mitigate price volatility in the state, after some of the highest gasoline prices ever recorded in the fall of 2022.
+
+US refiners have long opposed the new regulations seeing them as a political attack on the industry, conflicting with other laws and the latest example of an increasingly difficult regulatory environment in the state.
+
+The CEC has conducted workshops to help draft the rules with the participation of labor groups, the refining industry, environmental justice groups, community advocates, and the public. The industry was largely represented by the Western States Petroleum Association (WSPA).
+
+WSPA told the commission that the resupply rule could conflict with existing statutory requirements for refiners not to withhold fuel from the market and could result in market distortions and undesirable price impacts. The rules could also make it hard for Arizona and Nevada to secure needed supplies in the face of regulations expressly favoring Californians' access to fuel, WSPA said.
+
+The rules could also force refiners to use ""uneconomic strategies"" to secure non-spot market resupplies and additional capital to guarantee inventories that could potentially lead to higher gasoline prices, the group said.
+
+AB X2-1 forbids the CEC from adopting any regulation ""unless it finds that the likely benefits to consumers from avoiding price volatility outweigh the potential costs to consumers.""
+
+WSPA said it is concerned that the CEC does not ""have the facts in front of it to legitimately support such a finding"" with respect to imposing the resupply requirement.
+
+Under the draft resupply rules, refiners must show they can secure sufficient supply to ensure that lost gasoline production anticipated during the maintenance does not adversely affect the California transportation fuels market.
+
+The plan must show a resupply volume of at least 85pc of the anticipated lost gasoline production during the maintenance and the resupply volumes must match the seasonal specification of the lost production. The resupply plans could include imports and each barrel of resupply obtained by imports will count as 1.3 barrels of resupply.
+
+In addition, a plan that includes resupply through the purchase or storage of gasoline blendstocks or gasoline blending components must explain how such materials will result in an equivalent amount of California specification gasoline.
+
+Non-compliance could carry a civil penalty of $100,000-$1mn per day.
+
+Refineries with capacity under 30,000 b/d are exempt from the resupply regulation.
+
+The rules would apply to five major refiners operating in the state — Chevron, PBF Energy, Phillips 66, Valero and Marathon. Phillips 66, however, will be closing its Los Angeles refinery by October and converted a refinery in Rodeo, California, to renewable fuels in 2024.
+
+Since the 1980s, 29 refineries in California have been shut or integrated with other refineries that eventually closed or converted to renewable fuels production, according to CEC data. About half of the shut refineries were smaller operations, producing less than 20,000 b/d.
+
+### Looking at options
+
+The CEC caused a stir in August 2024 when it released its Transportation Fuels Assessment, which examined policy options to mitigate price spikes and transition away from fossil fuels including the state of California buying and owning refineries. The assessment said this could range from one refinery to all refineries in the state.
+
+But the document also highlighted problems with such a plan, including the high cost of buying refineries, significant legal issues, and the fact that the state has no experience managing complex industrial processes.
+
+California is not currently pursuing this option, state officials said.
+
+Another idea in the Transportation Fuels Assessment involved state-owned product reserves in the north and south of California to allow rapid deployment of fuel when needed. This could include ""up to several hundred thousand barrels.""
+
+The CEC and the California Air Resources Board are drafting a formal Transportation Fuels Transition Plan which will serve as a road map to move away from fossil fuels. A draft of the report will be released later this year. The Transportation Fuels Assessment and the Transportation Fuels Transition Plan were mandated under SB X1-2.",www.argusmedia.com,2025-04-21,3,Calif. refinery resupply rule vote postponed | Latest Market News,article,0.1381657388,33,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675692-asian-governments-hold-fire-on-tariff-retaliation,true,Reports on a specific real-world event (Asian governments' response to US tariffs) with news-style reporting,Asian governments hold fire on tariff retaliation | Latest Market News,"Governments in Asia-Pacific have so far not followed China's lead by retaliating against US president Donald Trump's import tariffs, even as they warn of the potential for long-term economic disruption. ","Governments in Asia-Pacific have so far not followed China's lead by retaliating against US president Donald Trump's import tariffs, even as they warn of the potential for long-term economic disruption.
+
+The leaders of Vietnam, Malaysia, Indonesia, Taiwan and Singapore said over the weekend that they are not planning to respond in kind to the US tariffs.
+
+The restrained reactions came despite China's decision to match Trump's targeted tariffs with duties of 34pc on all imports from the US. China's tariffs, announced late last week, take effect on 10 April, a day after what Trump is calling his ""reciprocal"" duties on a range of countries.
+
+Countries in Asia-Pacific have been hit with some of the highest of Trump's targeted duties.
+
+Vietnam, which is facing one of the highest targeted tariff rates of any country at 46pc, is considering removing all its own tariffs on US imports, Trump said following a call with To Lam, general secretary of Vietnam's communist party, on 4 April. The offer has not been officially confirmed by Hanoi.
+
+Vietnam benefitted from the tariffs that Trump imposed on China during his first term in office, as some manufacturing and exports were shifted to the country. That helped send its trade surplus with the US to a record $123bn last year, the third-highest of any single country behind China and Mexico, according to US customs data.
+
+Malaysia, which faces a 24pc tariff, will not levy retaliatory duties, prime minister Anwar Ibrahim said on 6 April. The US duties are a major threat to the world economy and could force Kuala Lumpur to reduce its forecast for gross domestic product (GDP) growth this year, he warned.
+
+The direct impact of the US tariffs on commodity exporters like Malaysia and its neighbour Indonesia has been reduced by the extensive exemptions announced for energy, metals and other commodities. Still, the prospect of a global economic slowdown and disruption to trade flows threatens to have a major impact.
+
+Despite their measured approach, governments of emerging Asian economies may struggle to quickly negotiate lower tariffs given Trump's focus on reducing bilateral trade deficits, analysts at UK bank Barclays said on 7 April. The bank has reduced its 2025 forecast for GDP growth in emerging Asia by 0.2 percentage points to 3.3pc and warned of the risk of deeper cuts.
+
+## Australia eyes price hit
+
+The government of Australia, another large commodity exporter, warned on 7 April that the uncertainty caused by Trump's tariffs could reduce consumer confidence and potentially damage the budget by causing a decline in commodity prices.
+
+Trump's so-called ""liberation day"" tariffs are more significant than expected when it released its budget in March, the Australian Treasury said in its economic and fiscal outlook released ahead of federal elections next month.
+
+The direct impact of the tariffs on Australia would be limited, but indirect effects would be larger because of the hit imposed on the country's major trading partners, including China, it said.
+
+""The potential magnitude and persistence of the economic effects of these announcements has resulted in greater-than-usual uncertainty around the outlook,"" the Treasury said.
+
+Trump has targeted Australia with the minimum 10pc tariff, but this could still disrupt its exports of beef and tallow, among other products. Australian prime minister Anthony Albanese has also pledged not to retaliate with tariffs on US imports.
+
+Japan and South Korea, long-standing allies which nevertheless have been singled out for higher US tariff rates of 24pc and 25pc respectively, have also indicated they will not respond in kind.
+
+The US accounted for almost 19pc of South Korea's total exports in 2024, including passenger cars, auto parts and lithium-ion batteries. Seoul is considering measures to support its automobile industry in the wake of the tariffs, the trade and industry ministry said.
+
+India, which faces a 26pc rate, is considering lowering import tariffs on US goods, including a 2.75pc duty on LNG, to ease tensions.",www.argusmedia.com,2025-04-07,17,Asian governments hold fire on tariff retaliation | Latest Market News,article,0.1252774274,26,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679165-fincoenergies-joins-fueleu-compliance-market,true,Reports on a specific corporate action (FincoEnergies launching a pooling service) with news-style reporting,FincoEnergies joins FuelEU compliance market | Latest Market News,Netherlands-based fuel supplier FincoEnergies has launched a pooling service to help shipowners comply with FuelEU Maritime requirements.,"Netherlands-based fuel supplier FincoEnergies has launched a pooling service to help shipowners comply with FuelEU Maritime requirements.
+
+The service will enable undercompliant ships to meet their FuelEU requirements by pooling them with vessels that run on marine biodiesel supplied by FincoEnergies' own GoodFuels brand. The pooling service is also based on a partnership with maritime classification organisation Lloyd's Register, the company said.
+
+FincoEnergies said it will take the role of ""pool organiser"".
+
+The FuelEU Maritime regulation, which came into effect this year, sets greenhouse gas (GHG) emissions reduction targets of 2pc for vessels travelling in or out of Europe. The reduction jumps to 6pc from 2030 and gradually reaches 80pc by 2050.
+
+The pooling mechanism built into FuelEU Maritime allows shipowners to combine vessels to achieve overall compliance across the pool, enabling a system by which compliance can be traded.
+
+*Argus* assessed the values of FuelEU Ucome-MGO abatement and Ucome-VLSFO abatement, prices which can be used as a metric to value compliance, at an average of $302.56/t of CO2 equivalent (CO2e) and $337.46/tCO2e, respectively, so far this year.",www.argusmedia.com,2025-04-16,8,FincoEnergies joins FuelEU compliance market | Latest Market News,article,0.1122574676,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674080-q-a-lge-still-pushing-eu-for-rlg-concessions,true,Reports on a specific event (LGE pushing EU for concessions) in a news-style Q&A format.,Q&A: LGE still pushing EU for RLG concessions | Latest Market News,<i>European LPG association Liquid Gas Europe (LGE) continues to push to secure EU and member state support for renewable liquid gases (RLG) such as bioLPG and renewable DME (rDME) while protecting customers of LPG and autogas from policies intended to transition away from fossil fuels. Argus' Dafydd ab Iago and Matt Scotland spoke to LGE general manager Ewa Abramiuk-Lete:</i>,"*European LPG association Liquid Gas Europe (LGE) continues to push to secure EU and member state support for renewable liquid gases (RLG) such as bioLPG and renewable DME (rDME) while protecting customers of LPG and autogas from policies intended to transition away from fossil fuels. Argus' Dafydd ab Iago and Matt Scotland spoke to LGE general manager Ewa Abramiuk-Lete:*
+
+**What is the EU's latest position on CO2-neutral fuels in road transport?**
+
+The European Commission's 2023 regulation proposes a framework for registering vehicles after 2035 that operate solely on CO2-neutral fuels in accordance with EU law and climate neutrality objectives. Since then, the commission has been tasked with developing a definition of what CO2-neutral fuels are, but no official information has been released yet. Meanwhile, as part of the broader fuels industry, we've collaborated in a technical group to formulate a definition that encompasses all renewable fuels in line with the EU's renewable energy directive [RED III]. The group's report frequently makes reference to renewable LPG and DME.
+
+**But will the commission consider anything other than e-fuels?**
+
+Certain EU commissioners and commission president Ursula von der Leyen have emphasised the need for technological neutrality when revising CO2 standards for cars. The devil is in the details. At this point, there is talk, but we've yet to see any concrete proposals or indications from the commission. We are closely monitoring the current developments in the commission, primarily to determine whether the concept of technological neutrality is being practically implemented and if there is potential for more than just e-fuels and hydrogen. But the push for this concept should originate from member states. Failing to broaden the scope would be a missed opportunity to support a broader range of cost-effective, immediately deployable renewable solutions like RLGs and rDME.
+
+**When could we find out what fuels are included?**
+
+A decision may come later this year. Any initiative to reopen or amend EU legislation must come from the commission. Recent intense discussions in the European Parliament about the state of the automotive sector, as well as growing pressure from member states, could be enough to persuade the commission to act.
+
+**What has been the reaction to the EU's clean industrial deal and state aid rules?**
+
+We are still reviewing the new state aid proposals. At first glance, RLGs seem to be included. The commission indicates that all fuels compliant with [RED III] — such as bioLPG, biomethane and rDME — are eligible for support. Fossil fuels are generally excluded, with limited exceptions for natural gas under strict conditions. The justification for this is that natural gas is deemed cleaner than more polluting alternatives — an argument that equally applies to LPG.
+
+**In which direction is the EU discussion on energy taxation heading?**
+
+The European Council is still finalising the energy taxation directive. The matter lies with EU member states, which must vote unanimously on energy taxation. Progress is being made slowly. The current Polish Presidency of the Council of the EU will need to determine the next steps on critical issues before a consensus can be reached. For LPG, what is at stake is whether RLGs are fairly treated under the new tax framework — and whether the directive allows for differentiation between renewable and conventional fuels, and between business and non-business uses.
+
+**How will the **energy performance of buildings directive** (EPBD) affect LPG?**
+
+A lot is quite technical, but also vital for the sector. One key issue is the inconsistent implementation of the EPBD across EU member states. Guidance documents provide definitions of what constitutes a fossil fuel boiler, which is essential as several member states are preparing to phase out such boilers between 2035 and 2040. A significant question [is whether there will be] recognition of renewable-ready or renewable-compatible boilers, particularly those using bioLPG or rDME. We are analysing how member states are interpreting and implementing these provisions. In Italy, there is strong support for the continued use of bioLPG in heating, but this level of recognition varies significantly between member states.
+
+**What is the latest on the EU's **proposed restrictions on PFAS**?**
+
+The European Chemicals Agency is conducting a socio-economic assessment as part of the EU's proposed restriction on PFAS under Reach, covering many industrial uses. In the LPG sector, PFAS — particularly fluoropolymers such as PTFE — play a critical role in cylinders, tanks and valves. These materials are essential for preventing leaks in systems that store and transport flammable gases. Some alternatives are being tested — including PFAS-free sealing techniques used by certain companies in Spain — but they are not yet widely adopted or validated across the EU. Promising developments are being made but require further testing to meet safety standards.
+
+**Your recent **RLG Outlook** models European RLG output reaching 27.4mn t/yr by 2050 under the policy conditions. Is that not too optimistic given limited progress in the past two years and the dissolution of rDME joint venture Dimeta?**
+
+While the dissolution of Dimeta was a setback, it does not change the long-term outlook for rDME. Our 2050 modelling shows that Europe could produce up to 27.4mn t/yr of renewable LPG equivalent, of which up to 40pc could come from rDME. The industry continues to see strong potential in rDME, and essential work is progressing on technical standardisation, and safety and blending rules. Our analysis also indicates that sustainable feedstocks are sufficient to fulfil this production potential. Out of 22 production pathways, we examined nine in detail based on a multi-criteria analysis. Only two are fully commercialised at present. This is why we are advocating for co-ordinated policy action — to accelerate commercialisation and mitigate investment risks.
+
+**Will rDME be a core focus at LGE's Congress in Katowice over 20-22 May?**
+
+RDME will be one of many key topics at the congress. The event will take place in Poland, drawing strong participation from central and eastern European markets, as well as from further afield, with delegates expected from the US, South America, Africa, Australia and Asia. [LGE] plans to present the RLG Outlook and explore opportunities for scaling up RLG production. In addition, sessions will focus on the role of LPG in agriculture, transport and heating — all critical sectors for the energy transition. Central Europe and Poland will be a core point of discussion, given its significant autogas market and ongoing energy security challenges. We will also address the impact of Russian sanctions on the Polish LPG market, with high-level representatives from the Polish presidency and industry ministry in attendance.",www.argusmedia.com,2025-04-02,22,Q&A: LGE still pushing EU for RLG concessions | Latest Market News,article,0.1434050585,28,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674736-ags-prices-caught-up-in-tariff-fallout,true,Reports on a specific real-world event (tariffs) with news-style reporting,Ags prices caught up in tariff fallout | Latest Market News,"Grain and oilseed traders were buffeted by volatile futures markets and exchange rates on Wednesday. But the full impact of the tariffs imposed by the US — a major net exporter of wheat, corn and soy — is only likely to emerge once other governments' responses become clear.","Grain and oilseed traders were buffeted by volatile futures markets and exchange rates on Wednesday. But the full impact of the tariffs imposed by the US — a major net exporter of wheat, corn and soy — is only likely to emerge once other governments' responses become clear.
+
+Wheat, corn and soybean futures were trading lower on the day when the Chicago Board of Trade opened on 3 April, the day after the US announced a swathe of import tariffs. But corn and wheat futures contracts began to recover hours later.
+
+Canada and Mexico, which made headlines in the initial wave of tariffs from Trump's administration, were on the sidelines on 2 April. Both are covered by the United States-Mexico-Canada Agreement (USMCA). This means Mexico could remain an important outlet for US corn and wheat — for now. US corn sellers have relied heavily on Mexico to shore up sales this marketing year. Of the 54mn t of current-crop US corn sold for export this marketing year (September-August) as of 27 March, 19mn t has been for Mexico, US Department of Agriculture (USDA) data show. USDA sees US corn exports hitting 62mn t this marketing year.
+
+### Impact on Europe and Asia
+
+Euronext wheat, corn and rapeseed futures also began trading down on the day. But a sharp fall in the value of the dollar against the euro meant bids and offers for EU wheat discussed in the physical market in dollar terms held more or less steady early today. The Interactive Data Corp exchange rate closed at €0.90630 to the dollar at midday in London on 3 April — the lowest since October 2024.
+
+Ukrainian corn sellers are under particular pressure from a drop in the price of US commodities on certain markets, but could also stand to gain from a halt in deliveries of US corn to importers in Asia, before Brazil begins shipping its safrinha crop in July. Ukrainian corn typically competes with the US in Mediterranean markets, notably Spain, and in China. But Ukrainian corn has not been competitive against US corn recently — in the month since 3 March, when the US doubled tariffs on China from the 10pc introduced on 4 February, Ukrainian corn fob prices' premium to US corn fob Gulf has climbed, and in late March it hit its highest in Ukraine's current October-September marketing year, *Argus*-assessed prices show.
+
+But there is no guarantee that buyers will pay up, at least not immediately. Chinese buyers have already distanced themselves from US corn and soybeans this marketing year.
+
+Chinese buyers took little notice of Ukrainian corn sellers floating offers at above $270/t cif China on 2 April, immediately after the US announced an additional 34pc tariff on imports from China — bringing the actual rate to 54pc — and Beijing vowed retaliation. Chinese importers bid for Ukrainian corn in the $250s/t cif for July-August loading last week.
+
+Chinese buyers could be exposed to hikes in Brazilian soybean prices — something that might be more likely if EU buyers book more soybeans from Brazil at the expense of US cargoes.
+
+US soybean sales to China have already begun to slow. Chinese crushers have avoided US soybeans since December because of uncertainty over trade relations. Shipments to China dominated US vessel line-ups in late March, with exporters sending 641,000t to China on 21-27 March alone. Some 600,000t of corn was sold but not yet shipped as of 27 March, compared with 1.6mn t still to ship at the same point last month, weekly USDA data show.",www.argusmedia.com,2025-04-03,21,Ags prices caught up in tariff fallout | Latest Market News,article,0.1229960096,18,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677951-recycled-resin-importers-caught-in-tariff-uncertainty,true,Reports on a specific real-world event (tariff policies) with news-style reporting,Recycled resin importers caught in tariff uncertainty | Latest Market News,"US President Donald Trump's evolving tariff policies have created tremendous uncertainty for US importers of recycled polymers, and constant halts and flip-flopping from the administration have led some to pause their US operations.","US President Donald Trump's evolving tariff policies have created tremendous uncertainty for US importers of recycled polymers, and constant halts and flip-flopping from the administration have led some to pause their US operations.
+
+Multiple importers told *Argus* that the constantly changing US tariffs on goods have upended business plans, and forced them to pause their US operations for the time being due to uncertainty about the taxes their material will face when it reaches US shores.
+
+""You have to have some confidence that conditions will hold in order to import,"" one trader told *Argus*.
+
+Trump's tariff rollout began on 1 February, when he announced that China would face a 10pc universal tariff, and the US's two largest trading partners, Mexico and Canada, would face 25pc universal tariffs.
+
+At the time, market participants speculated that the 25pc tariffs on Canada and Mexico would make operations and sales more expensive for Mexican and Canadian recyclers, particularly those that trade bales or finished resin across the US border.
+
+After some negotiations between world leaders, the tariffs on Canada and Mexico were delayed for 30 days, though the 10pc tariff on China went into effect as planned.
+
+The 25pc universal tariffs on Canada and Mexico were pushed back again on 6 March, but tariffs on aluminum — a significant competitor to rPET packaging — went into place on 12 March.
+
+The tariffs on aluminum have not been rescinded or paused, and the extra cost for imported aluminum as a result of the tariff could incentivize US consumer goods companies to use more PET in their packaging.
+
+On 9 April, the US put into place varying reciprocal tariffs on a number of countries that export recycled resin to the US, including India, Malaysia and Vietnam. While rPET and vPET pellets were excluded from the reciprocal tariffs, importers of rPE, rPP and PET waste were not excluded from the tariff.
+
+The same day, the reciprocal tariffs were pushed back 90 days in favor of a 10pc universal tariff that excludes Canada and Mexico.
+
+China and the US's reciprocal tariffs have escalated into a trade war, and currently material from China faces a 145pc tariff. Since the price is too high for most importers to be willing to pay, in essence all recycled resin imports from China are halted.
+
+China is one of the largest buyers of US virgin polyethylenehttps://direct.argusmedia.com/newsandanalysis/article/2675420), and the current trade war with China has the potential to increase domestic supply as exporters are forced to find new buyers for resin. Increased competition from oversupplied virgin resin could pull down recycled resin pricing.
+
+Until some stability in tariff policy returns to the US, traders and importers will continue to turn to other destinations outside the US to sell their recycled resin.",www.argusmedia.com,2025-04-11,13,Recycled resin importers caught in tariff uncertainty | Latest Market News,article,0.1126025437,22,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674721-us-tariffs-will-disrupt-organic-import-flows,true,"Reports on a specific real-world event (US tariffs) and its impact on organic import flows, with news-style reporting",US tariffs will disrupt organic import flows | Latest Market News,"New tariffs on imports into the US will increase the cost of imports and disrupt import patterns, which will be bullish for domestic organic corn and soy markets, market contacts said. ","New tariffs on imports into the US will increase the cost of imports and disrupt import patterns, which will be bullish for domestic organic corn and soy markets, market contacts said.
+
+US president Donald Trump announced new tariffs on Wednesday, which include a 10pc tariff on all imports into the US and additional reciprocal tariffs on countries that have a large trade deficit with the US.
+
+Most imports from Canada, including organic corn and soy, are exempt from these taxes under the United States–Mexico–Canada Agreement (USMCA). However, this could change if the Trump administration determines that the countries are not satisfying agreements regarding preventing migration and fentanyl smuggling. Canada's exemption will make it competitive for selling both organic corn and soy products into the US.
+
+### Organic corn
+
+Organic corn markets will be more insulated from tariff impacts than organic soy markets, since the majority of supply is produced domestically.
+
+Over 75pc of the organic corn consumed in the US during the 2023-24 marketing year was produced in the US, according to *Argus* estimates. Nearly all the remaining volume came from Turkey, Canada, Romania, and Argentina.
+
+Of these four countries, only Romania will pay above the 10pc minimum fee. Imports from Romania will be assessed a 20pc tariff, since Romania is part of the European Union. Romania shipped over 25,000 metric tonnes (t) of organic whole corn to the US during the last two marketing years, but this volume could be redirected to Turkey to be milled into cracked corn. The resulting cracked corn would then be subject only to the 10pc tariff on Turkey.
+
+As of November 2024, *Argus* forecast that the US will import 228,000t of organic corn during the 2024-25 marketing year. The US imported 127,000t between September and March of the 2024-25 marketing year, according to *Argus* estimates. That leaves over 100,000t remaining that is at risk from these tariffs.
+
+Canada will continue to export organic corn to the US as long as they remain exempt but supplies from Turkey are at greater risk. Turkish cracked corn struggled to compete with cheaper domestic corn during recent months. A 10pc tariff will further increase how high corn prices will have to rise to make imported Turkish cracked corn competitive, which could push down imports. US prices are expected to rise as farmers increase offers due to competing imports being more expensive.
+
+Argentinean exporters will struggle to sell into the US with new tariffs, market contacts said. Current US prices are below a profitable level for Argentinean farmers, which already reduced acreage. With a 10pc tariff, the price may be low enough that farmers will prefer to sell into domestic conventional markets. Prices will have to rise more significantly in order for imports from Argentina to continue.
+
+### Organic soy products
+
+The US organic soy market is dependent on imports, which leaves it more exposed to price increases due to the new tariffs.
+
+Imports of organic soy products accounted for over two-thirds of US supplies, with the remainder coming from domestic production. Some regions, such as the west coast and southeast, are especially dependent on imports, market contacts said. These regions will be more exposed to price increases as the tariffs take effect.
+
+Most suppliers of US organic soy products will pay a 10pc tariff, but some smaller suppliers, such as China and India, will be priced out of the US market due to reciprocal tariff rates of 34pc and 27pc respectively. The 34pc tariff on China is in addition to a 20pc tariff that was previously announced.
+
+African countries supply about half of US organic soybean meal imports, according to *Argus* estimates. Of the African countries that export organic soy products to the US, only Nigeria will pay a rate above the minimum at 14pc.
+
+The US imported 242,000t of organic soybean meal between September and February of the 2024-25 marketing year, compared to a forecasted marketing year total of 374,000t, according to *Argus* forecasts. The US also imported 168,000t of organic whole soybeans over the same period, compared to a total marketing year forecast of 231,000t. That leaves 132,000t of organic soybean meal and 63,000t of organic soybeans that will need to be filled with domestic supplies or more expensive imports.
+
+About 23,000t of outstanding soybean volume will be covered by a vessel that left Argentina this week, but remaining volumes could be affected.
+
+Further supplies of organic soybean meal into the US could also be disrupted by exporters defaulting on existing contracts, market contacts said. This could create shortages of organic soybean meal on the coasts. This could especially affect the west coast, which relies primarily on imports to meet their organic soybean needs. These buyers would have to buy some of their meal from domestic crushers, which would push up domestic organic soybean and soybean meal demand.
+
+Domestic supplies of organic soybeans from the last US harvest are also tight, market contacts said. The tariffs will increase the cost of importing whole soybeans for crush, which will further push up domestic soybean meal prices. Overall, the increased price of imports will have a significant bullish impact on an already tight organic soy market.",www.argusmedia.com,2025-04-03,21,US tariffs will disrupt organic import flows | Latest Market News,article,0.1304552648,26,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679887-usda-overhauls-climate-smart-agriculture-program,true,Reports on a specific real-world event (USDA program overhaul) with news-style reporting,USDA overhauls 'climate-smart' agriculture program | Latest Market News,"The US Department of Agriculture (USDA) has begun to overhaul a program that for three years incentivized ""climate-smart"" practices to reduce greenhouse gas (GHG) emissions through grants to farmers, ranchers and forest landowners.","The US Department of Agriculture (USDA) has begun to overhaul a program that for three years incentivized ""climate-smart"" practices to reduce greenhouse gas (GHG) emissions through grants to farmers, ranchers and forest landowners.
+
+USDA has cancelled the Partnerships for Climate-Smart Commodities (PCSC), a program launched during former US president Joe Biden's administration, agency administrator Brooke Rollins said on Monday. Instead, the USDA has ""reformed and overhauled"" the program into the Advancing Markets for Producers (AMP) initiative.
+
+According to the USDA, most of the projects under the Biden-era program ""had sky-high administration fees"" that resulted in considerably less federal funding being provided to farmers. The agency said it will review and potentially allow some projects to continue if they show that producers are receiving at least 65pc of federal funds.
+
+""We continue to support farmers and encourage partners to ensure their projects are farmer focused or re-apply to continue work that is aligned with the priorities of this administration,"" the agency said.
+
+In addition, the USDA said it will review current projects based on whether recipients of PCSC grants had at least one enrolled producer and made a payment to at least one producer before the end of last year.
+
+Any expenses incurred under the PCSC before this week's announcement will be honored, the agency said.
+
+The PCSC, which the agency launched in February 2022, had the potential to increase supply in the voluntary carbon market. It was designed to help farmers, ranchers, and forest landowners use climate-smart practices such as those that help improve and maintain soil quality of forests, promote the use of cover crops, and encourage prescribed grazing. The program funded projects that created market opportunities for products produced through climate-smart practices and used cost-effective methods for tracking and verifying resulting reductions in GHG emissions.
+
+The Biden-era program initially had funding amounting to $1bn before more than tripling to $3.5bn a few months after its launch.
+
+But the USDA under US president Donald Trump appears to be downsizing that program, and it remains unclear how many projects will be permitted to continue.
+
+The move is part of a broader effort by the new administration to review, reconsider and potentially roll back federal climate policies. The US Environmental Protection Agency is reviewing more than 30 Biden-era emissions and water regulations. In addition, the president issued an executive order last week directing the Department of Justice to review and potentially challenge state and local climate policies, calling out California's cap-and-trade program as one potential target.",www.argusmedia.com,2025-04-17,7,USDA overhauls 'climate-smart' agriculture program | Latest Market News,article,0.1227590414,19,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679011-japan-to-develop-geothermal-power-under-net-zero-plan,true,Reports on a specific event (Japanese government's geothermal energy plan) in a news-style format.,Japan to develop geothermal power under net zero plan | Latest Market News,"The Japanese government is gearing up to develop geothermal energy, as the clean power can help to decarbonise the power sector with stable output, unlike weather-dependent renewables such as solar and wind. ","The Japanese government is gearing up to develop geothermal energy, as the clean power can help to decarbonise the power sector with stable output, unlike weather-dependent renewables such as solar and wind.
+
+The trade and industry ministry Meti on 14 April launched a public-private council to discuss the development of next-generation geothermal energy, aiming to formulate a draft guideline, including capacity and cost targets, by around October this year. The new technology could lift the country's potential geothermal capacity to at least 77GW, compared with 23.5GW based on conventional methods, according to the council.
+
+The draft plan aims to establish the next-generation geothermal technology as early as the 2030s, to expand the use of the clean energy with competitive prices toward 2040, while tacking geological challenges, such as fault and complex geology, in Japan. Should the next-generation technology, such as closed-loop and supercritical geothermal, prove practical, Japan could utilise its potential, said Meti minister Yoji Muto on 15 April. Japan could consider exporting the next-generation technology globally, as it has around 70pc global share in conventional geothermal turbines, he added.
+
+The geothermal strategy is in line with the country's new strategic energy plan (SEP), which was published in February, as well as prime minister Shigeru Ishiba's push to develop geothermal capacity. Ishiba had focused on less-utilised and high potential geothermal, as well as micro-hydropower, during his [campaign for the ruling Liberal Democratic Party presidential election](https://direct.argusmedia.com/newsandanalysis/article/2608517) last year.
+
+The SEP assumes geothermal will account for 1-2pc of Japan's power mix in the April 2040-March 2041 fiscal year, which is relatively marginal compared with other renewables such as solar at 23-29pc, wind at 4-8pc, hydroelectric at 8-10pc and biomass at 5-6pc. But even the small share would be much higher compared with its actual share of 0.3pc of total power generation in 2023-24.
+
+Diversification of renewable power sources would be necessary to achieve Japan's plan to reduce its greenhouse gas emissions by 60pc in 2035-36 and by 73pc in 2040-41, respectively, against the 2013-14 level, before achieving its net zero goal in 2050. Under the SEP, Tokyo aims to reduce its dependence on thermal power to 30-40pc in 2040-41 from 71pc in 2024.
+
+Japanese private firms are already involved in further developing domestic and overseas geothermal projects. Japanese utility Hokkaido Electric Power and construction firm Obayashi said on 16 April that they will study potential geothermal resources in Hokkaido during April 2025-February 2026, taking advantage of subsidies provided by state-owned energy agency Jogmec.
+
+Japanese battery maker Panasonic Energy said on 8 April that it has signed a power purchase agreement with regional utility Kyushu Electric Power's renewable arm Kyushu Mirai Energy to secure around 50GWh/yr of geothermal-based electricity from 1 April. The stable geothermal supplies, unaffected by weather, could double a renewable ratio in its domestic power consumption to around 30pc, Panasonic said.",www.argusmedia.com,2025-04-16,8,Japan to develop geothermal power under net zero plan | Latest Market News,article,0.1328767195,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671705-cil-jpmc-settle-indian-phosacid-98-t-p2o5-higher,true,Reports on a specific event (price agreement) in a news-like format,CIL/JPMC settle Indian phosacid $98/t P2O5 higher | Latest Market News,"Indian fertilizer producer and importer Coromandel and Jordanian phosphates producer JPMC have agreed a second-quarter phosphoric acid price of $1,153/t P2O5 cfr India with 30 days of credit. ","Indian fertilizer producer and importer Coromandel and Jordanian phosphates producer JPMC have agreed a second-quarter phosphoric acid price of $1,153/t P2O5 cfr India with 30 days of credit.
+
+The price is up by $98/t P2O5 from the first-quarter price of $1,055/t P2O5 cfr India.
+
+The price rise is driven by firming sentiment for DAP import prices in India — because of tight global supply and persistent demand — as well as rising sulphur costs and lower ammonia prices.",www.argusmedia.com,2025-03-26,29,CIL/JPMC settle Indian phosacid $98/t P2O5 higher | Latest Market News,article,0.09372485685,12,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674580-no-us-tariffs-on-sulphur-imports-from-canada,true,Reports on a specific event (tariff decisions) with factual details.,No US tariffs on sulphur imports from Canada | Latest Market News,"Sulphur from Canada, which is by far the US' largest supplier, is not expected to be covered by the sweeping tariffs announced by President Donald Trump on 2 April.","Sulphur from Canada, which is by far the US' largest supplier, is not expected to be covered by the sweeping tariffs announced by President Donald Trump on 2 April.
+
+US sulphur imports from Canada totalled 830,000t in 2024 according to the US Geological Survey, with the rest of the world supplying just 60,000t.
+
+Trump exempted many energy and mineral products from tariffs unveiled on 2 April.
+
+Sulphur was not on the list of exemptions, but is understood to be covered by the US-Mexico-Canada free trade agreement, so should continue to be imported without tariffs.
+
+Sulphur imports from countries other than Canada and Mexico are believed to be subject to a 25pc tariff.
+
+US sulphur consumers would face higher prices if Canadian flows are subject to tariffs at a later date.
+
+Trump has threatened Canada and Mexico with further tariffs. He briefly imposed a 25pc levy on sulphur from Canada in February, only to suspend this days later.",www.argusmedia.com,2025-04-03,21,No US tariffs on sulphur imports from Canada | Latest Market News,article,0.0957980055,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680301-washington-seeks-input-on-ghg-market-changes,true,Reports on a specific event (Washington regulators seeking input) in a news-style format.,Washington seeks input on GHG market changes | Latest Market News,"Washington regulators are moving forward with a slew of potential changes to the state's ""cap-and-invest"" program through a pair of draft rules, despite ongoing uncertainty around new program mechanics under discussion in the California-Quebec carbon market.","Washington regulators are moving forward with a slew of potential changes to the state's ""cap-and-invest"" program through a pair of draft rules, despite ongoing uncertainty around new program mechanics under discussion in the California-Quebec carbon market.
+
+The Department of Ecology opened public comment for the two draft rules on 16 April for the revised carbon market linkage rulemaking it kicked off in March.
+
+The draft language builds on changes required by SB 6058, which lawmakers passed last year at the request of Ecology, to smooth out any incompatibility between the state's program and the larger California-Quebec market, known as the Western Climate Initiative (WCI).
+
+In line with legislation, the agency is proposing to shift the program's greenhouse gas (GHG) emissions exemption for biomass-derived fuels to 35pc lower lifecycle emissions — down from 40pc — than the comparable petroleum fuels, allow the use of another jurisdiction's carbon offsets issued after July 2019 for compliance, and lower the allowance holding limits for general participants in a linked market. Ecology is proposing other changes required by the law, such as accounting for emissions from imported electricity.
+
+Changes Ecology is proposing that are not required by SB 6058 include accounting for the combined total allowances between all three jurisdictions in the program's holding limit formulas and adding quarterly future vintage allowance auctions in line with the WCI.
+
+Ecology began pursuit of linking with the WCI in 2023, the first year of the Washington's program.
+
+While the agency continues to move forward on linkage-related due diligence required by state law, some program changes needed to join the WCI market, such as aligning program compliance periods and corporate affiliation group disclosures, must wait for guidance from California and Quebec. Ongoing work by the current WCI members to update their respective regulations has run into a series of delays.
+
+One potential change California Air Resources Board staff floated in April 2024 is aligning the end of each compliance cycle with the program's emissions reduction targets in 2030, 2035, 2040 and 2045, rather than the current three-year compliance cycle. But the agency has largely been silent on the issue since, including in its most recent market notice on planned changes in October 2024.
+
+Washington's ""cap-and-invest"" program aims to cut GHG emissions by 45pc by 2030, compared with 1990 levels, and to achieve net-zero emissions by 2050. The program covers industrial facilities, natural gas suppliers, power plants and other fuel suppliers with GHG emissions of at least 25,000 t/yr.
+
+Ecology is requesting public comment on the draft language through 16 May.",www.argusmedia.com,2025-04-21,3,Washington seeks input on GHG market changes | Latest Market News,article,0.1225788939,19,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672683-uk-eac-to-explore-airport-expansion-net-zero-conflict,true,Reports on a specific real-world event (UK EAC inquiry) with news-style reporting,"UK EAC to explore airport expansion, net zero conflict | Latest Market News",UK parliament's cross-party environmental audit committee (EAC) has begun an inquiry into whether the country's airport capacity expansion could be achieved in line with its climate and environment targets.,"UK parliament's cross-party environmental audit committee (EAC) has begun an inquiry into whether the country's airport capacity expansion could be achieved in line with its climate and environment targets.
+
+""The aviation sector is a major contributor to the UK's carbon emissions, and on the face of it, any expansion in the sector will make net zero even more elusive,"" EAC chair Toby Perkins said. Any expansions must meet strict climate and environment commitments, the UK government has said.
+
+The government in January expressed support for a third runway at London's Heathrow airport — the country's largest. UK transport minister Heidi Alexander said in February that she was ""minded to approve"" an expansion at London's Gatwick airport, ahead of a final decision in October. The expansion would involve Gatwick making its northern runway operational. It is currently only used as a back-up option.
+
+The government is also ""contemplating decisions on airport expansion projects at London Luton… and on the reopening of Doncaster Sheffield,"" Perkins said.
+
+""It is possible — but very difficult — for the airport expansion programme to be consistent with environmental goals,"" Perkins said. ""We look forward to exploring how the government believes this can be achieved.""
+
+The UK has a legally-binding target of net zero emissions by 2050. Its carbon budgets — a cap on emissions over a certain period — are also legally binding. The government must this year set levels for the UK's seventh carbon budget, which will cover the period 2038-42.
+
+The committee has invited written submissions on the possible airport expansions and net zero, with a deadline of 24 April. It will report in the autumn.",www.argusmedia.com,2025-03-28,27,"UK EAC to explore airport expansion, net zero conflict | Latest Market News",article,0.1185688155,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681082-tariffs-could-cut-fy-profit-100mn--200mn-baker-hughes,true,Reports on a specific corporate event (Baker Hughes profit forecast) with news-style reporting,Tariffs could cut FY profit $100mn-$200mn: Baker Hughes | Latest Market News,"Oilfield services giant Baker Hughes expects a cut in its annual profit of as much as $200mn from tariffs, if current levels applied under President Donald Trump's 90-day pause stay in place for the rest of the year.","Oilfield services giant Baker Hughes expects a cut in its annual profit of as much as $200mn from tariffs, if current levels applied under President Donald Trump's 90-day pause stay in place for the rest of the year.
+
+That hit to profits does not include secondary effects, such as the impact of Trump's trade wars on slower global economic growth, as well as a renewed bout of weakness in oil prices.
+
+While the company is taking steps to mitigate tariff impacts, its ""strong weighting"" to international markets helps reduce its overall financial exposure, according to chief executive officer Lorenzo Simonelli.
+
+Increased oil price volatility due to tariffs , as well as the return of Opec+ barrels to the market, have resulted in a softening outlook for the market.
+
+As such, Baker Hughes now expects global upstream spending will be ""down by high single digits"" this year. The company forecasts a low-double digit decline in North America spending by its clients, and a mid-to-high single digit drop internationally.
+
+""A sustained move lower in oil prices or worsening tariffs would introduce further downside risk to this outlook,"" said Simonelli. ""The prospects of an oversupplied oil market, rising tariffs, uncertainty in Mexico and activity weakness in Saudi Arabia are collectively constraining international upstream spending levels.""
+
+The company has identified three areas of tariff exposure within its industrial and energy technology division, including volumes exported to China, critical equipment supplies from its facilities in Italy, and an expected modest impact from steel and aluminum tariffs as well as US-China trade activity.
+
+Mitigation efforts include exploring domestic procurement alternatives to reduce input costs and improving its global manufacturing footprint.
+
+In relation to its oilfield services and equipment segment, Baker Hughes has been working to boost domestic sourcing and is working with customers to recover some costs.
+
+Elsewhere, the repeal of an US LNG permitting moratorium under the Trump administration has resulted in higher orders. Baker Hughes has booked about $1.7bn in LNG orders in the US over the past two quarters, and several LNG customers in the Gulf Coast have signaled plans to expand capacity beyond 2030.
+
+Profit of $402mn in the first quarter was down from $455mn in the year-earlier period. Revenue held steady at about $6.4bn.",www.argusmedia.com,2025-04-23,1,Tariffs could cut FY profit $100mn-$200mn: Baker Hughes | Latest Market News,article,0.1136622023,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674781-lng-faces-limited-direct-disruption-from-us-tariffs,true,Reports on a specific real-world event (US tariffs) with news-style reporting,LNG faces limited direct disruption from US tariffs | Latest Market News,New US trade tariffs announced on 2 April are unlikely to cause any direct disruption to the LNG market because global LNG demand has become more inelastic in the past three years. But market participants warned of recessionary pressure and indirect effects on gas demand.,"New US trade tariffs announced on 2 April are unlikely to cause any direct disruption to the LNG market because global LNG demand has become more inelastic in the past three years. But market participants warned of recessionary pressure and indirect effects on gas demand.
+
+The key recipients of US LNG — the EU, Japan and South Korea, for example — may be considering responding to the new US trade policy with retaliatory tariffs, among other measures. But these are unlikely to include levies on US LNG imports, market participants said, which would limit any direct disruption on LNG trade flows in the Atlantic basin.
+
+Europe has become much more reliant on LNG imports after losing the bulk of Russian pipeline imports. Europe last year imported 45pc of its LNG from the US, according to ship-tracking data from analytics firm Vortexa. And the EU would need quick LNG imports to replace Russian supply and fill its underground storage facilities this summer, with its combined gas inventory level at 33pc on 31 March, according to transparency platform Aggregated Gas Storage Inventory.
+
+Traditional Asian importers such as Japan, South Korea and Taiwan are likely to seek an engagement approach other than direct retaliatory tariffs on US imports. US LNG purchases in the past often have been a means by which to reduce countries' trade surplus with the US. South Korea's energy minister expressed the country's interest in the 20mn t/yr Alaska LNG project in a visit in late March, while Taiwan's CPC signed an initial agreement for the project, according to Taiwan's Ministry of Economic Affairs.
+
+Emerging LNG importer Vietnam was considering reducing import taxes on US LNG to 2pc from the present 5pc, according to state-owned PV Gas. The possibility of increasing US LNG purchases in the future also may be a key element in potential trade negotiations with the US aimed at reducing the 46pc tariffs on imports from Vietnam announced on 2 April, according to market participants.
+
+LNG trade flows already had been reshuffled before the latest round of US tariffs, in light of China's retaliatory tariff of 15pc on US LNG imports. China halted LNG imports from the US in early February, by reselling its contracted US offtake in other markets and replacing it with cargoes of other origin, if needed.
+
+But the tariffs have destabilised economies around the world, particularly those with large trade surpluses with the US, which are likely to reduce gas and LNG demand in different geographies.
+
+## Tariffs pose direct risks for US LNG projects
+
+US tariffs on steel and aluminum imports, imposed on 12 March, present an immediate risk for US LNG developers, particularly for the five projects currently under construction and the six others expected to reach final investment decisions in 2025.
+
+Metals represent up to 30pc of the cost of building an LNG export plant. Depending on the project's size, an LNG terminal could cost $5bn-$25bn, with steel used for pipelines, tanks and other structural frameworks. Although facilities can use some domestic supplies for construction, higher prices could result in delays to construction and final investment decisions in planned liquefaction projects (*see table*).
+
+Delays to the planned 18.1mn t/yr Golden Pass LNG facility have already underscored how rising costs can upend construction timelines. Zachry, a lead contractor in engineering, procurement and construction work for the facility, filed for bankruptcy last May and exited the project. Pandemic-related inflation and supply chain delays have caused costs to surge by $2.4bn from the original $9.25bn contract, the firm said. Golden Pass, which once targeted first LNG in the second half of last year, now expects its first production in late 2025 or early 2026.
+
+NextDecade's 17.4mn t/yr Rio Grande LNG project in south Texas had bought only 69pc of supplies for trains 1-2 and only 33pc for train 3 by late February, making the three-train project particularly vulnerable to higher steel prices.
+
+Projects that are closer to completion may face less inflationary pressure. Equipment and materials needed for the seven-train expansion at Cheniere's Corpus Christi stage 3 were delivered, according to the firm in February. And 34 of 36 liquefaction trains at Venture Global's Plaquemines facility have been delivered on site, with the two remaining trains expected to arrive by the end of March, Venture global said last month.
+
+| US LNG projects in pipeline | ||
+| Project | Capacity (mn t/yr) | Expected start/FID |
+| Under construction | ||
+| Plaquemines | 19.2 | 2025 |
+| Corpus Christi stage 3 | 12.0 | 2025 |
+| Golden Pass | 18.1 | 2026 |
+| Rio Grande | 17.6 | 2027 |
+| Port Arthur | 13.5 | 2027 |
+| Waiting for final investment decision | ||
+| Delfin FLNG 1 | 13.2 | mid-2025 |
+| Texas LNG | 4.0 | 2025 |
+| Calcasieu Pass 2 | 28.0 | mid-2025 |
+| Corpus Christi train 8-9 | 3.3 | 2025 |
+| Louisiana LNG | 16.5 | mid-2025 |
+| Cameron train 4 | 6.8 | mid-2025 |
+| — Argus |",www.argusmedia.com,2025-04-03,21,LNG faces limited direct disruption from US tariffs | Latest Market News,article,0.1200207122,21,279,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676673-german-coalition-eyes-limited-foreign-carbon-credits,true,Reports on a specific political development (coalition treaty) with factual reporting,German coalition eyes 'limited' foreign carbon credits | Latest Market News,"The parties likely to form Germany's next government today presented their coalition treaty, which pledges to allow the use of foreign carbon credits to reach the country's 2040 climate target.","The parties likely to form Germany's next government today presented their coalition treaty, which pledges to allow the use of foreign carbon credits to reach the country's 2040 climate target.
+
+The treaty, presented in Berlin by the four party leaders Friedrich Merz of the CDU — the likely next federal chancellor — Lars Klingbeil and Saskia Esken of the SPD, and Markus Soeder of the CDU's Bavarian sister party CSU, stresses the parties' commitment to German and European climate targets, the Paris climate agreement, and reaching climate neutrality in Germany by 2045 ""by combining climate action, economic competitiveness and social balance, and by focusing on innovation"".
+
+""We want to remain an industrialised country and become climate neutral,"" the treaty reads.
+
+The parties' support for the EU's suggested interim target to reduce its emissions 90pc by 2040 compared with 1990 levels is conditional on two points. Germany must not be expected to go beyond its 88pc reduction target for 2040 enshrined in the country's climate action law. And its companies must be allowed, with a view to reducing their residual emissions in an ""economically viable"" way, to resort to ""permanent and sustainable negative emissions"", and to ""credible CO2 reduction through highly qualified, certified and permanent projects"" in ""non-European partner countries"". Making use of the latter activities should be permissible for up to three percentage points of the 2040 reduction target, although the ""priority"" for companies will be to reduce carbon emissions. And allowing these options must be reflected in the European Climate Law and the EU emissions trading system (ETS), the parties stipulate.
+
+The treaty also underlines the importance of ""effective"" carbon leakage protection to preserve Germany's ""industrial value creation"".
+
+The treaty calls for the European Green Deal and Clean Industrial Act to be further developed to ""bring competitiveness and climate action together"", and stresses the importance of carbon pricing instruments, which more countries should be persuaded to introduce.
+
+The parties also flag the importance of social acceptance, advocating an ""economically viable price development"" and pledging to ensure the smooth transition of Germany's domestic carbon price for the heating and transport sectors into the EU ETS 2 on the latter's launch in 2027.
+
+The parties pledge ""immediately"" to adopt a legislative package that enables carbon capture, transport, use and storage (CCU/CCS), particularly for industrial emissions that are difficult to avoid, and also for gas-fired power plants — a disputed issue within the SPD, and the reason why CCS legislation did not pass under the outgoing SPD-Green-led federal government.
+
+The new government said it will legally enshrine the ""overriding public interest"" of the construction of CCS infrastructure, as well as pledging to give the ""highest priority"" to ratifying the [amendment to the] London Protocol, allowing cross-border CO2 transportation, and to enter bilateral agreements with neighbouring countries on storing carbon.
+
+The new government will enable CO2 storage offshore in Germany's exclusive economic zone and the North Sea, as well as onshore where geologically suitable and accepted.
+
+The parties see direct air capture as a ""possible"" future technology to ""leverage negative emissions"".",www.argusmedia.com,2025-04-09,15,German coalition eyes 'limited' foreign carbon credits | Latest Market News,article,0.1259621814,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674463-australian-beef-targeted-by-us-10pc-tariff,true,Reports on a specific real-world event (US imposing tariffs on Australian beef) with news-style reporting,Australian beef targeted by US' 10pc tariff | Latest Market News,"Imports of Australian goods will be tariffed at a general rate of 10pc, US president Donald Trump announced on 2 April, as he signalled his displeasure regarding Australia's biosecurity regulations on agricultural product imports.","Imports of Australian goods will be tariffed at a general rate of 10pc, US president Donald Trump announced on 2 April, as he signalled his displeasure regarding Australia's biosecurity regulations on agricultural product imports.
+
+Australian imports will be levied with a broad 10pc tariff, the minimum under the Trump administration's regime designed to boost domestic production and raise revenue. Trump cited Australia's biosecurity-based restrictions on US beef imports as a reason for his tariff imposition.
+
+""Australia bans American beef and yet we imported $3bn of Australian beef from them last year alone, they won't take any of our beef,"" Trump said at the White House on 2 April, ""They don't want it because they don't want it to affect their farmers.""
+
+Australia's main export of beef to the US is lean trim, rather than cuts, with total beef exports of 395,000t in 2024, or 29pc of the total 1.34mn t shipped. Australia's other significant trade partners include China, South Korea, Japan and the Middle East.
+
+The decision comes as US cattle ranchers remain drought-affected, with nearly 40pc of the nation classed as suffering from moderate-to-exceptional drought at the end of January 2025, the US' National Drought Mitigation Centre said. The female-to-male slaughter ratio has reached its highest average in 25 years in the past six years, with the country recording its smallest January herd numbers since 1951 in 2025.
+
+The world's largest cattle producers Brazil and Australia exported record quantities of beef in 2024, while the US will export 13pc less and import 3pc more beef in 2025 on the back of its declining herd, according to the US Department of Agriculture (USDA). This is despite a recent update from the USDA indicating that heavier-than-expected carcase weights will increase domestic output by 120mn lbs from the previous forecast.
+
+Tariff impacts on Australian beef values is expected to be limited based on the 10pc figure because of high US domestic beef prices, low storage levels and declining numbers of US cattle on feed. Feedlot placements were down by 18pc on the year on 1 March, USDA statistics show.
+
+## Import mix
+
+Major competitor Brazil was also hit with a 10pc general tariff on goods. The country already incurs 26.4pc above-quota tariff rates for exports to the US, which were applied from 17 January 2025. But Australia receives 448,000 t/yr tariff-free access under a free trade agreement signed with the US in 2005.
+
+Beef imports from Mexico and Canada will be exempt from the 10pc reciprocal tariffs, along with other products under the US-Mexico-Canada Agreement.
+
+Canada and Mexico accounted for 22pc and 13pc of US beef imports respectively in 2024 according to USDA data, and the countries could gain a larger share of the US beef market going forward.
+
+New Zealand's beef exports to the US totalled 183,000t in 2024, with the nation's red meat exporters still expecting high demand from the US despite potential disruption to trade flows because of the 10pc tariff.",www.argusmedia.com,2025-04-03,21,Australian beef targeted by US' 10pc tariff | Latest Market News,article,0.1214194634,20,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676145-us-mid-atlantic-gas-prices-may-rise-on-cold,true,Reports on a specific event (potential gas price increase) with factual details and market analysis.,US mid-Atlantic gas prices may rise on cold | Latest Market News,Spot natural gas prices across the mid-Atlantic this week may rise on an increase in heating demand resulting from colder weather.,"Spot natural gas prices across the mid-Atlantic this week may rise on an increase in heating demand resulting from colder weather.
+
+The mid-Atlantic in the week ending on 12 April was forecast to have 148 population-weighted heating degree days (HDDs), up by 37pc from a week earlier and 12pc more than the seasonal norm, according to the US National Weather Service (NWS). Below-average temperatures were expected across the northeast US, eastern midcontinent and southeastern Canada through 11 April, according to the private forecaster Commodity Weather Group. Normal seasonal weather was expected in all those regions from 12-16 April, the forecaster noted.
+
+The May price at Transco zone 6 in New York was $3/mmBtu, and the 12-month strip was $4.54/mmBtu, according to *Argus* forward curves.
+
+Mid-Atlantic spot prices last week rose on an increase in weather-related demand, despite the 31 March official end to the winter heating season.
+
+The Transco zone 6 New York index in the week ended on 4 April averaged $3.37/mmBtu, up by 9pc from a week earlier and 5pc higher than the April bid week price. The Tetco M-3 index over the period averaged $3.32/mmBtu, up by 10pc from a week earlier and 3pc higher than the April bid week price.",www.argusmedia.com,2025-04-08,16,US mid-Atlantic gas prices may rise on cold | Latest Market News,article,0.1241829358,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678352-gm-stopping-slowing-ontario-ev-van-production,true,Reports on a specific real-world event (GM stopping/slowing production) with news-style reporting,"GM stopping, slowing Ontario EV van production | Latest Market News","US automaker General Motors will stop and then reduce production of its BrightDrop electric delivery van at the Ingersoll, Ontario, assembly plant, initiating layoffs of nearly 500 workers, according to Canada's private sector union Unifor. ","US automaker General Motors will stop and then reduce production of its BrightDrop electric delivery van at the Ingersoll, Ontario, assembly plant, initiating layoffs of nearly 500 workers, according to Canada's private sector union Unifor.
+
+GM will begin temporary layoffs on 14 April, with workers returning in May for limited production. After that, operations will be idled until October 2025, Unifor said.
+
+When production resumes, the plant will operate on a single shift for the foreseeable future — a reduction that will lead to the indefinite layoff of nearly 500 workers.
+
+During the downtime, GM plans to complete retooling work to prepare the facility for production of its 2026 model-year commercial electric vehicles.
+
+GM sold 274 BrightDrop vans in the first quarter, up 7pc from a year earlier.
+
+While GM remains committed to the Ortario facility with planned 2026 upgrades, its future is uncertain without stronger domestic support and fair market access, according to Unifor.
+
+""The reality is the US is creating industry turmoil,"" said Unifor National President Lana Payne, referring to sweeping global US tariffs. ""Trump's short-sighted tariffs and rejection of electric vehicle technology is disrupting investment and freezing future order projections.""",www.argusmedia.com,2025-04-14,10,"GM stopping, slowing Ontario EV van production | Latest Market News",article,0.1214662804,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675260-uk-considers-import-tariffs-on-us-oil-products,true,Reports on a specific real-world event (UK considering import tariffs) with news-style reporting,UK considers import tariffs on US oil products | Latest Market News,The UK government has included refined oil products from the US in a list of goods that could be subject to retaliatory tariffs.,"The UK government has included refined oil products from the US in a list of goods that could be subject to retaliatory tariffs.
+
+The government said it was considering ""potential tariff measures on US goods, should this be deemed necessary"" in response to a 10pc US import tariff on UK goods and services — excluding energy — due to take effect on 5 April. The consultation will last until 1 May.
+
+Light oils, gasoils, jet fuel, fuel oils, lubricants and bitumen all feature in the list of products possibly subject to retaliatory tariffs.
+
+The UK could be particularly exposed to any tariff impact on US middle distillate imports in the event of retaliation. The UK sourced over a quarter of its 14.37mn t of 10ppm diesel and gasoil from the US last year, according to Vortexa, while 3pc of its 10.15mn t of jet and kerosine imports were sourced from the US.
+
+It is not clear what tariff rate the UK is targeting in its potential retaliation.
+
+For other oil products, any potential import tariff impact would become more muted as US refined product imports become less significant. The UK received just 6pc of its 1.92mn t total fuel oil imports from the US last year, while the UK was the fourth largest gasoline supplier to the US and received none of the product from its trade partner.
+
+European refined product values have collapsed as a result of the escalating trade war which saw China retaliate today against the US' latest tariff action. Eurobob non-oxy gasoline barge prices dropped by 4pc to $700.75/t on 3 April at a time when trading activity typically picks up ahead of the US summer driving season. Indicated non-oxy barge values were set to drop further in the trading session today.
+
+The EU is similarly preparing countermeasures against US import tariffs, which Washington set at 20pc from 9 April in addition to existing rates.
+
+Ice gasoil futures had dropped by 10pc since President Trump announced the new tariff regime on 2 April to $615.75/t by the close today. Ice gasoil futures are used as the pricing basis against which diesel, gasoil and jet fuel grades are assessed in the European middle distillates markets.
+
+European refined products market participants have pointed to a darker global economic outlook triggered by the US import tariffs as the driving force behind the drop-off in European product values.",www.argusmedia.com,2025-04-04,20,UK considers import tariffs on US oil products | Latest Market News,article,0.1245809329,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676725-recent-deep-sea-and-short-sea-cfr-turkey-scrap-deals,true,"Reports on specific market transactions with dates, prices, and volumes.",Recent deep-sea and short-sea cfr Turkey scrap deals | Latest Market News,A summary of the most recent deep-sea and short-sea cfr Turkey ferrous scrap deals seen by Argus.,"A summary of the most recent deep-sea and short-sea cfr Turkey ferrous scrap deals seen by Argus.
+
+| Ferrous scrap deep-sea trades (average composition price, cfr Turkey) | |||||||
+| Date | Volume, t | Price, $ | Shipment | Buyer | Seller | Composition | Index relevant |
+| 27-Mar | 30,000 | 378 (80:20) | May | Izmir | Cont. Europe | HMS 1/2 85:15, shred, bonus | Y |
+| 27-Mar | 40,000 | 382.50 (80:20) | April | Marmara | USA | HMS 1/2 85:15, P&S | Y |
+| 21-Mar | 40,000 | 383 (80:20) | April | Izmir | USA | HMS 1/2 85:15, shred, bonus | Y |
+| 18-Mar | 30,000 | 376 (80:20) | April | Iskenderun | Cont. Europe | HMS 1/2 80:20, shred, bonus | Y |
+| 18-Mar | 40,000 | 381 (80:20) | April | Iskenderun | USA | HMS 1/2 80:20, shred, bonus | Y |
+| 18-Mar | 40,000 | 380 (80:20) | April | Marmara | Baltics/Scan | HMS 1/2 80:20, shred, bonus | Y |
+| 17-Mar | 30,000 | 375 (80:20) | April | Iskenderun | Cont. Europe | HMS 1/2 80:20, shred, bonus | Y |
+| 14-Mar | 30,000 | 380 (80:20) | April | Marmara | USA | HMS 1/2 80:20, shred, bonus | Y |
+
+| Ferrous scrap short-sea trades (average composition price, cif Marmara) | |||||||
+| Date | Volume, t | Price, $ | Shipment | Buyer | Seller | Composition | Index relevant |
+| 2-Apr | 3,000 | 350 | April | Izmir | Romania | HMS 1/2 80:20 | Y |
+| 31-Mar | 3,000 | 355 | April | Izmir | Romania | HMS 1/2 80:20 | Y |
+| 24-Mar | 3,000 | 353 | April | Izmir | Romania | HMS 1/2 80:20 | Y |
+| 24-Mar | 3,000 | 351 | April | Bartin | Romania | HMS 1/2 80:20 | Y |
+| 21-Mar | 5,000 | 370 | April | Izmir | Greece | HMS 1/2 80:20 | Y |
+| 21-Mar | 6,000 | 369 | April | Marmara | Italy | HMS 1/2 80:20, bonus | Y |",www.argusmedia.com,2025-04-09,15,Recent deep-sea and short-sea cfr Turkey scrap deals | Latest Market News,article,0.1142868763,10,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672685-uk-steel-importers-oppose-other-countries-caps,true,Reports on a specific event (UK steel importers' opposition to caps) in a news-style format.,UK steel importers oppose other countries' caps | Latest Market News,"Steel importers in the UK suggest the imposition of a cap on any other countries' quotas could effectively stop trade, given the small volume of the quotas.","Steel importers in the UK suggest the imposition of a cap on any other countries' quotas could effectively stop trade, given the small volume of the quotas.
+
+In a recent submission to the Trade Remedies Authority, UK Steel said 15pc caps should be introduced on other countries quotas for hot-dip galvanised, plate and rebar.
+
+But in its submission to the TRA, trading firm Salzgitter Mannesmann argues that any cap based on a percentage of the quota ""will ultimately most likely remove rather than reduce imports as shipments from many third countries, notably the far east, require a certain base volume to ship economically to the UK"". Other trading firms and service centres told *Argus* they share the same view.
+
+Salzgitter Mannesmann also suggested a new country quotas for individual importers be added to the safeguard based on their imports over the past two or three years. The only local producer of hot-dip galvanised coil, Tata Steel, would be likely to argue against this as volumes from some countries, notably Vietnam, have increased dramatically in recent years.
+
+Salzgitter Mannesmann also suggests Tata Steel cannot produce hot-rolled coil over 1.85m wide, for which the UK has to totally rely on imports. Traders have for some time argued that there should be no import constraints on material, such as 2m wide, as there can be no injury to the producer on grades it cannot produce.
+
+Service centre Sebden Steel said the current measures make it ""impossible"" for the UK to be flooded with cheap foreign imports, and that people are ""misinformed by mainstream media and UK Steel"". ""The UK producer is in a safe place already and any additional measures will only serve to cause injury to independent steel service centres, independent steel stockholders and the UK manufacturing base, which will all be faced with a further tightening of the supply chain and increased costs,"" it said.
+
+Importers, unsurprisingly, question why Tata Steel, now a re-roller until its electric arc furnaces are installed, can import on much more favourable terms than others. Tata has a much bigger quota than the rest of the market, at around 2.3mn t, but the main problem for importers is that the company has fewer constraints on where it can source, with only a 40pc cap on any given country within that quota. Independent service centres, which all compete with Tata Distribution, can only import much smaller quantities from different locations, given the fragmented composition of quotas; the other countries quota for 1A, for example, is less than 100,000 t/yr. EU mills have far and away the largest quota to sell 1A HRC into the UK, but given their higher costs compared with Asian producers, they struggle to compete; Tata's imports come from all over the world, as well as some from its sister mill in IJmuiden, the Netherlands.",www.argusmedia.com,2025-03-28,27,UK steel importers oppose other countries' caps | Latest Market News,article,0.1285627003,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674920-funding-cuts-could-delay-us-river-lock-work-correction,true,Reports on a specific real-world event (funding cuts) with news-style reporting,Funding cuts could delay US river lock work: Correction | Latest Market News,The US Army Corps of Engineers (Corps) will have to choose between various lock reconstruction and waterway projects for its annual construction plan after its funding was cut earlier this year.,"*Corrects lock locations in paragraph 5.*
+
+The US Army Corps of Engineers (Corps) will have to choose between various lock reconstruction and waterway projects for its annual construction plan after its funding was cut earlier this year.
+
+Last year Congress allowed the Corps to use $800mn from unspent infrastructure funds for other waterways projects. But when Congress passed a continuing resolutions for this year's budget they effectively removed that $800mn from what was a $2.6bn annual budget for lock reconstruction and waterways projects. This means a construction plan that must be sent to Congress by 14 May can only include $1.8bn in spending.
+
+No specific projects were allocated funding by Congress, allowing the Corps the final say on what projects it pursues under the new budget.
+
+River industry trade group Waterways Council said its top priority is for the Corps to provide a combined $205mn for work at the Montgomery lock in Pennsylvania on the Ohio River and Chickamauga lock in Tennessee on the Tennessee River since they are the nearest to completion and could become more expensive if further delayed.
+
+There are seven active navigation construction projects expected to take precedent, including the following: the Chickamauga and Kentucky Locks on the Tennessee River; Locks 2-4 on the Monongahela River; the Three Rivers project on the Arkansas River; the LaGrange Lock on the Illinois River; Lock 25 on the Mississippi River; and the Montgomery Lock on the Ohio River.
+
+There are three other locks in Texas, Pennsylvania and Illinois that are in the active design phase *(see map)*.",www.argusmedia.com,2025-04-14,10,Funding cuts could delay US river lock work: Correction | Latest Market News,article,0.1208374389,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674651-crude-equity-markets-tumble-on-us-tariffs,true,Reports on a specific real-world event (US tariffs) with news-style reporting,"Crude, equity markets tumble on US tariffs | Latest Market News","WTI and Brent crude futures were down by more than 7pc early Thursday as markets weigh the potential for large scale economic disruption from US President Donald Trump <a href=""https://direct.argusmedia.com/article/2674458"">sweeping tariffs</a> for a range of imports.","WTI and Brent crude futures were down by more than 7pc early Thursday as markets weigh the potential for large scale economic disruption from US President Donald Trump sweeping tariffs for a range of imports.
+
+Equity markets also fell sharply with the Nasdaq down by nearly 5pc and the S&P 500 down by about 4pc as of 10:30am ET. The US dollar was also falling, down by more than 2pc this morning.
+
+The front-month Nymex May WTI contract was trading at $66.47/bl, down by more than $5/bl as of 11:35am ET. ICE Brent was trading at $69.81/bl, also down by more than $5/bl.
+
+All foreign imports into the US will be subject to a minimum 10pc tax with levels as high as 34pc for China under Trump's sweeping tariff measure.
+
+Trump has exempted many energy and mineral products from the new tariffs, and much of the trade with Canada and Mexico appears to be remaining governed by the US Mexico Canada (USMCA) trade agreement.
+
+Oxford Economics said Thursday it is considering revising downward its 2025 global GDP growth estimate from 2.6pc to 2pc and 2026 growth may drop below 2pc. This is under the assumption that the Trump tariff's stick and are not rapidly negotiated to lower tariff levels.
+
+Latin American and Asian economies with exports to US are the most exposed to the GDP downgrades, Oxford said.
+
+Oxford also said that global recession will likely be avoided, despite the strains of the tariffs.
+
+Meanwhile, the EU is preparing countermeasures against the tariffs.
+
+European Commission president Ursula von der Leyen said the bloc is finalising a first package of countermeasures to previously-announced US tariffs on steel, preparing for further countermeasures and monitoring for any indirect effects US tariffs could have.
+
+China also promised to take unspecified countermeasures against the new US import tariffs, which will raise duties on its shipments to the country to over 50pc.",www.argusmedia.com,2025-04-03,21,"Crude, equity markets tumble on US tariffs | Latest Market News",article,0.1107182173,20,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678952-vietnam-wood-pellet-output-capacity-to-rise-correction,true,Reports on a specific real-world event (Vietnam wood pellet production capacity increase) with news-style reporting,Vietnam wood pellet output capacity to rise: Correction | Latest Market News,Vietnamese wood pellet producers are building new pellet mills and manufacturing facilities to increase production capacity this year to meet an anticipated increase in demand from Japan.,"*Corrects capacity in table*
+
+Vietnamese wood pellet producers are building new pellet mills and manufacturing facilities to increase production capacity this year to meet an anticipated increase in demand from Japan.
+
+Producers such as Uniexport — Vietnam's biggest wood pellet producer — and Tam Sen have planned expansion projects, the firms told *Argus*, and the country could add around 800,000 t/yr of production capacity by the end of 2026, with at least half of this likely to be developed by the end of 2025.
+
+The additional capacity would cater for Japanese utility demand, in line with the country's growth in generation capacity. Japan's biomass-fired capacity rose by over 500MW in 2024, and additions of around 700MW are expected for 2025. The simultaneous start-up of many plants could lead to logistical challenges at first.
+
+Vietnam has been unable to meet South Korean demand because of its shortage of wood pellets, exacerbated by rains and port congestions, that has prompted suppliers to focus on clearing backlog. The new lines will hence also help Vietnam to provide more supply to South Korea.
+
+Uniexport aims to complete most of its expansion projects, which are spread across the country and total 412,500 t/yr of wood pellets, by the fourth quarter of 2025. Uniexport has also planned to have an additional 315,000 t/yr of capacity by the end of 2026, with the overall expansion set to take its total production capacity to 1.46mn t/yr *(see table)*.
+
+The new plants will use varying types of feedstocks, such as sawdust from sawmills, and wood chips from lumber processing activities, depending on the location of the facility.
+
+Tam Sen aims to complete the construction of its new wood pellet mill in Binh Duong in southern Vietnam by September 2025. The wood pellet factory will have a 80,000 t/yr production capacity and will mainly use wood residue from sawmills as feedstock for pellet manufacturing, said Tam Sen's factory director, Mai Ly. The expansion will take its total production capacity to 380,000 t/yr.
+
+Meanwhile, Japanese energy company eRex has also started up the 150,000 t/yr Tuyen Quang pellet factory in northern Vietnam in March, with plans to build up to 20 wood pellet factories in the coming years.
+
+| New pellet production capacity | t | |||||
+| Region of Vietnam | Plant | Location | Operational | Annual supply capacity | Estimated capacity | |
+| 2025 | 2026 | |||||
+| Central | UNE Gia Lai | Gia Lai | 1Q2025 | 150,000 | 150,000 | 150,000 |
+| HDV Daklak M'Drak | Daklak | 4Q2025 | 150,000 | 37,500 | 150,000 | |
+| Southern | Unifor Renewables | Vung Tau | 4Q2025 | 120,000 | 30,000 | 120,000 |
+| Northern | UNE Phu Tho | Phu Tho | 1Q2025 | 120,000 | 120,000 | 120,000 |
+| UNE Nghi Son | Thanh Hoa | 3Q2025 | 150,000 | 75,000 | 150,000 | |
+| UNE Bac Giang | Bac Giang | 4Q2026 | 150,000 | - | 37,500 | |
+| Sub-total | 412,500 | 727,500 | ||||
+| Source: Uniexport |",www.argusmedia.com,2025-04-17,7,Vietnam wood pellet output capacity to rise: Correction | Latest Market News,article,0.1091959855,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673815-li-cycle-weighs-acquisition-by-glencore,true,Reports on a specific corporate action (Li-Cycle considering acquisition) with factual details.,Li-Cycle weighs acquisition by Glencore | Latest Market News,Canadian battery recycler Li-Cycle said it is considering a sale to mining and trading firm Glencore as it continues to face the risk it will run out of cash.,"Canadian battery recycler Li-Cycle said it is considering a sale to mining and trading firm Glencore as it continues to face the risk it will run out of cash.
+
+Li-Cycle is evaluating a 14 March letter from Glencore expressing an interest in acquiring the company, Li-Cycle said Monday. Glencore has previously invested in Li-Cycle.
+
+""Without additional financing in the near term, we will not have adequate liquidity during the 12 months following December 31, 2024, casting substantial doubt about our ability to continue as a going concern,"" Li-Cycle said Monday in its annual report.
+
+The company has issued similar warnings since 2023.
+
+The New York Stock Exchange earlier this year suspended trading of the company's common shares and initiated the process of de-listing them.
+
+Li-Cycle in October 2023 paused construction of its first commercial-scale hub in Rochester, New York. Development of its New York spoke and Norway spoke has also been paused. The company operates a spoke-and-hub network, in which batteries are shredded at spoke facilities before being further processed and recycled at a hub.
+
+The pause in Rochester hub construction will prevent Li-Cycle from drawing down a loan of as much as $475mn from the Department of Energy, as completing the project is a requirement for advancing the loan.
+
+Li-Cycle reported a net loss of $137.7mn in 2024, little changed from 2023, as revenue rose to $28mn from $18.3mn. Cash and cash equivalents decreased by $48.4mn to end 2024 at $31.9mn.",www.argusmedia.com,2025-04-01,23,Li-Cycle weighs acquisition by Glencore | Latest Market News,article,0.1227940818,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674040-germany-s-ewe-holds-off-on-further-renewable-h2-plants,true,Reports on a specific event (EWE's decision) in a news-style format.,Germany's EWE holds off on further renewable H2 plants | Latest Market News,"German utility EWE will not build more renewable hydrogen plants for now because of ""high risks"" associated with potential investments, said the chief executive of its hydrogen business, Geert Tjaks.","German utility EWE will not build more renewable hydrogen plants for now because of ""high risks"" associated with potential investments, said the chief executive of its hydrogen business, Geert Tjaks.
+
+""We have a pipeline for 2GW projects, but we are building right now only 300MW,"" Tjaks told the Hydrogen and Fuel Cells Europe Public Forum at the Hanover Trade Fair on 1 April. ""To be very clear, right now we are not planning to build any further projects.""
+
+There are risks associated with the future market outlook and the technology, among other factors, Tjaks said.
+
+Strict EU rules, such as the additionality requirement for renewable hydrogen from 2028, and long-winded permitting procedures are adding more layers of risk for project developers, he said.
+
+Tjaks, like several other delegates at the Hanover event, called for more flexibility around the EU's definition of renewable fuels of non-biological origin, which are effectively renewable hydrogen and derivatives. Several member states, including Germany, have lobbied for changes to additionality and other rules in recent months.
+
+EWE last year took final investment decisions for just over 300MW of electrolysis capacity as part of its Clean Hydrogen Coastline plans. The bulk of this, 280MW, will be installed at Emden in northwest Germany. The decision was enabled by generous public funding, with the German federal government and the state governments of Lower Saxony and Bremen providing a combined €500mn ($540mn) to the overall investment costs of around €800mn.
+
+The state support was approved under the EU's Important Project of Common European Interest (IPCEI) framework in February 2024, a lot later than EWE and other developers had hoped.
+
+The IPCEI projects were intended to serve as ""proof-of-concept,"" Tjaks said. But since the process was delayed ""for three years or something, of course the proof-of-concept will be delayed"". As a result, ""further projects will be delayed as well because proof-of-concept is a way to derisk"" as it helps to ""understand"" the market and the technology, he said.
+
+EWE could move quickly if it decides to go ahead with more projects, according to Tjaks.
+
+""We can actually scale up very shortly to 2GW,"" he said.",www.argusmedia.com,2025-04-02,22,Germany's EWE holds off on further renewable H2 plants | Latest Market News,article,0.121909171,19,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674362-brazil-saf-industry-set-to-take-off-in-2027,true,Reports on a specific real-world event (Brazil SAF industry) with news-style reporting,Brazil SAF industry set to take off in 2027 | Latest Market News,"Brazil's aviation industry is keeping an eye on sustainable aviation fuel (SAF) regulations as the domestic <a href=""https://direct.argusmedia.com/newsandanalysis/article/2661492"">market awaits</a> the kickoff of local production to comply with the planned blend mandate and with potential for exports.","Brazil's aviation industry is keeping an eye on sustainable aviation fuel (SAF) regulations as the domestic market awaits the kickoff of local production to comply with the planned blend mandate and with potential for exports.
+
+The fuels of the future law envisages raising biofuel mix standards to lower greenhouse gas (GHG) emissions in domestic flights over a 10-year period starting in 2027, as Brazil has committed to applying a 10pc SAF mandate by 2037.
+
+The country's efforts to implement a SAF mandate runs in tandem with the guidelines from UN's International Civil Aviation Organization (ICAO) Carbon Offsetting and Reduction Scheme for International Aviation (Corsia) program, which oversees GHG reduction in international flights. The program set up two phases until reduction targets are fully implemented, so airlines and producers adapt to changes efficiently. Airlines can voluntarily adhere between 2024-2026, followed by global compulsory targets from 2027-2035, prompting SAF usage or carbon credits compensation. The mandatory phase embraces all international flights, including those from and to non-voluntary countries, except for so-called underdeveloped countries and those with a low share of global air traffic flows.
+
+Brazil's SAF is a newborn industry that holds potential for feedstock supply, mostly for its traditional production
+
+SAF input in Brazil faces economic hurdles as high market volatility
+
+As an agricultural powerhouse, Brazil offers low-cost production and multiple
+
+### Debut in Rio
+
+Brazilian fuel distributor Vibra is the first to offer SAF in Brazil, before the blend mandate comes into effect. The company imported 550,000l (16,000bl)
+
+The biofuel is available for customers at Vibra's facility at the Rio de Janeiro international airport after a 10-month logistics plan was concluded. International Sustainability & Carbon Certification (ISCC) has secured all processes of the plan, from the supply chain of the product to distribution.
+
+Vibra operates in more than 90 airports in Brazil
+
+### Why it took so long?
+
+The sector has long had doubts over the technical feasibility of admitting the use of biofuels in aviation**,** especially from a security point of view, said Anac's head of the environment and energy transition Marcela Anselmi.
+
+The agency, along with oil and biofuels regulator ANP, follow international regulations for SAF as it requires a physical and chemical resemblance to current fossil aviation fuels to ensure flight operations security.
+
+It is still not possible to use 100pc of SAF in aircraft motors, said Anselmi. There is a 50pc mix limit that inhibits worldwide adherence as there are technical restrictions yet to overcome.
+
+Recent engagement in the energy transition agenda
+
+In a global context, Brazil stands in the vanguard of the SAF agenda as Europe and the US have only deployed legislation related to output and consumption over the past two years, Anselmi pointed out.
+
+Meanwhile, South America's planned SAF production capacity may reach 1.1mn l/yr in 2030, according to EPE.",www.argusmedia.com,2025-04-02,22,Brazil SAF industry set to take off in 2027 | Latest Market News,article,0.1271143437,24,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678054-australian-refiner-viva-posts-lower-sales-in-jan-mar,true,Reports on a specific event (Viva Energy's financial results) with factual information and figures.,Australian refiner Viva posts lower sales in Jan-Mar | Latest Market News,"Australian refiner Viva Energy's January-March sales slumped against a year and quarter earlier, while its Geelong refinery margin (GRM) rebounded slightly despite the impact of a refinery-wide outage in January.","Australian refiner Viva Energy's January-March sales slumped against a year and quarter earlier, while its Geelong refinery margin (GRM) rebounded slightly despite the impact of a refinery-wide outage in January.
+
+Total sales for the first quarter of Viva's fiscal year fell on lower commercial and industrial sales, which dipped by 6pc because adverse weather impacted mining demand.
+
+Crude intake of 107,000 b/d at the 120,000 b/d Geelong refinery was up by 6pc on the quarter, but 6pc lower on the year. Viva's energy and infrastructure division was hit by a A$20mn ($12.6mn) loss after an unplanned shutdown at Geelong resulting from a power outage in January. Geelong's October-December output was affected by problems with the refinery's residual catalytic cracker unit, late crude arrivals and minor unscheduled maintenance.
+
+The GRM was marginally above breakeven levels, Viva said, despite the January outage. Tariffs imposed by the US on its trading partners have led to a fall in oil prices, which should stimulate consumer demand and support retail margins, and the firm has limited exposure to customers directly dependent on US markets, it said.
+
+Viva's upgrade to ultra-low sulphur gasoline at the 120,000 b/d Geelong refinery is on schedule, with supply expected to begin from August to meet the federal government's deadline of December this year.
+
+A proposed large-scale advanced soft plastics recycling facility to be co-developed with waste management firm Cleanaway will proceed to initial engineering phase in 2026, Viva said on 9 April. The project aims to convert waste soft plastics into food-grade recycled plastics but requires policy certainty, which is expected once details of Canberra's packaging reform, the Extended Producer Responsibility, are released.
+
+| Viva Energy results | (b/d) | ||||
+| Jan-Mar '25 | Oct-Dec '24 | Jan-Mar '24 | q-o-q % ± | y-o-y % ± | |
+| Refining intake | 107,000 | 101,000 | 112,000 | 6 | -6 |
+| Sales | 288,000 | 298,000 | 297,000 | -3 | -4 |
+| GRM ($/bl) | 8 | 7 | 12 | 18 | -34 |
+| Viva has adjusted volumes to account for its acquisition of OTR retail group on 28 March 2024 | |||||
+| Source: Viva Energy |",www.argusmedia.com,2025-04-14,10,Australian refiner Viva posts lower sales in Jan-Mar | Latest Market News,article,0.1209373885,16,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672145-uk-ghg-emissions-fell-by-4pc-in-2024,true,Reports on a specific real-world event (UK GHG emissions data) with news-style reporting,UK GHG emissions fell by 4pc in 2024 | Latest Market News,"The UK's greenhouse gas (GHG) emissions fell by 4pc year-on-year in 2024, provisional data released by the government today show, driven principally by lower gas and coal use in the power and industry sectors.","The UK's greenhouse gas (GHG) emissions fell by 4pc year-on-year in 2024, provisional data released by the government today show, driven principally by lower gas and coal use in the power and industry sectors.
+
+GHG emissions in the UK totalled 371mn t of CO2 equivalent (CO2e) last year, the data show, representing a fall of 54pc compared with 1990 levels. The UK has legally-binding targets to cut its GHG emissions by 68pc by 2030 and 81pc by 2035 against 1990 levels, and to reach net zero emissions by 2050.
+
+The electricity sector posted the largest proportional year-on-year fall of 15pc, standing 82pc below 1990 levels at 37.5mn t CO2e.
+
+The decline was largely a result of record-high net imports and a 7pc increase in renewable output reducing the call on coal and gas-fired generation, as well as the closure of the country's last coal power plant in September, which together outweighed a marginal rise in overall electricity demand, the government said.
+
+Industry posted the next largest emissions decline of 9pc, falling to 48.3mn t CO2e, or 69pc below 1990 levels, as a result of lower coal use across sectors and the closure of iron and steel blast furnaces.
+
+Fuel supply emissions fell by 6pc to 28.4mn t CO2e, 63pc below where they stood in 1990. And emissions in the UK's highest-emitting sector, domestic transport, fell by 2pc to 110.1mn t CO2e, 15pc below 1990 levels, as road vehicle diesel use declined.
+
+Emissions in the remaining sectors, including agriculture, waste and land use, land use change and forestry (LULUCF), edged down collectively by 1pc to 67.2mn t CO2e, some 50pc below 1990 levels.
+
+Only emissions from buildings and product uses increased on the year, rising by 2pc as gas use increased, but still standing 27pc below 1990 levels at 79.8mn t CO2e.
+
+UK-based international aviation emissions, which are not included in the overall UK GHG figures, rose by 9pc last year to reach pre-Covid 19 pandemic levels of 26.1mn t CO2e, the data show. But UK-based international shipping emissions edged down by 1pc to 6.2mn t CO2e.",www.argusmedia.com,2025-03-27,28,UK GHG emissions fell by 4pc in 2024 | Latest Market News,article,0.123110289,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675689-trump-shakes-global-trade-order-exempts-energy,true,Reports on a specific real-world event (Trump's trade actions) with news-style reporting,"Trump shakes global trade order, exempts energy | Latest Market News","The US energy industry may feel relieved after President Donald Trump spared oil and other energy commodities from the punitive taxes he announced on nearly all US trading partners on 2 April. But global economic fallout from a drastic protectionist measure will affect the energy industry indirectly, and countries looking for ways to retaliate against Trump's trade actions may follow China's lead in targeting the US' oil, LNG and LPG exports.","The US energy industry may feel relieved after President Donald Trump spared oil and other energy commodities from the punitive taxes he announced on nearly all US trading partners on 2 April. But global economic fallout from a drastic protectionist measure will affect the energy industry indirectly, and countries looking for ways to retaliate against Trump's trade actions may follow China's lead in targeting the US' oil, LNG and LPG exports.
+
+Trump on 2 April imposed a minimum 10pc tax on all foreign imports from 5 April, with the tariff as high as 34pc for China and 20pc for the EU after 9 April. Trump's executive order exempts all energy commodities and many metals and critical minerals. The 2 April tariffs will not apply to steel and aluminum, cars, trucks and auto parts, as these are already subject to separate tariffs. A 25pc tariff on all imported cars and trucks came into force on 3 April, while a 25pc tax on auto parts will take effect on 3 May.
+
+Trump calls his new tariffs ""reciprocal"", suggesting that foreign countries —which he alleges have high tariffs on US products — will be forced to negotiate to lower their barriers to trade. But Trump and his key allies in Congress have left little doubt that the tariffs are here to stay. The projected tariff revenue, which Trump's administration claims will be as high as $600bn/yr, is a key metric as Congress is advancing a bill to extend tax cuts and other economic priorities, Senate Republican majority leader John Thune says.
+
+Consultancy Oxford Economics is likely to lower its 2025 global economic growth forecast by 0.6 percentage points in the wake of the tariffs. But the Trump administration has dismissed the negative reaction from stock markets as a short-term adjustment. ""The gravy train is over for the globalist elites, who have profited on the backs of hard-working Americans, looting us of our industries and hollowing out our heartlands,"" government agency Small Business Administration head Kelly Loeffler says. Loeffler's pre-Trump administration credentials include senior positions at financial firms with global reach, including the Ice exchange.
+
+### Negotiate or fight back?
+
+China is the biggest casualty of Trump's protectionist turn. Including tariffs Trump imposed in February-March, all US imports from China will now be subject to a 54pc tariff, with some products taxed even higher — electric vehicles face a 154pc tax. The previous bout of Trump's trade war saw some of the bilateral trade shift to other east Asian economies, especially Vietnam — but US imports from that country will now be subject to a 46pc tariff.
+
+Conflicting messages — Trump said on 3 April he could make a deal over tariffs if it is ""phenomenal"", even though his White House is inputting tariff revenue in planned budgetary process — have led many key US trading partners to hope that a major trade war could be averted. The EU is preparing countermeasures, including punitive taxes on US technology giants, but European officials are also weighing concessions before the 20pc tariff starts on 9 April. The UK, which is subject to a 10pc import tax, is hoping to strike an ""economic prosperity deal"" with Trump, prime minister Keir Starmer says.
+
+Beijing on 4 April announced a 34pc retaliatory tax on all US imports, with no exemptions, even though Chinese petrochemicals firms have no ready alternative sources for US LPG supply. Ottawa's similarly strong retaliation seems to have worked — Trump spared Canada and Mexico from additional penalties on 2 April and did not revive the tariffs, imposed briefly last month, that were set to upend a highly integrated North American energy market.",www.argusmedia.com,2025-04-07,17,"Trump shakes global trade order, exempts energy | Latest Market News",article,0.1267268793,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681146-us-generators-weigh-delaying-coal-plant-retirements,true,Reports on a specific real-world event (US generators considering delaying coal plant retirements) with news-style reporting,US generators weigh delaying coal plant retirements | Latest Market News,"US utilities are considering additional extensions to coal plant retirements in response to recent policy changes, even though the benefit for the coal industry may be short-lived.","US utilities are considering additional extensions to coal plant retirements in response to recent policy changes, even though the benefit for the coal industry may be short-lived.
+
+US utilities are still mostly reviewing US president Donald Trump's executive orders issued earlier this month plus other actions initiated by his administration.
+
+One of the more concrete recent actions were the two-year exemptions from complying with updated Mercury and Air Toxics Standards granted to dozens of power plants on 15 April. But even though utilities had applied for these exemptions, the majority of those that spoke to *Argus* indicated they are still evaluating their options.
+
+""Granting a two-year compliance extension at Labadie and Sioux will enable Ameren Missouri to further refine its compliance strategy and optimize planned monitoring mechanisms to ensure accuracy,"" said Ameren Missouri director of environmental services Craig Giesmann. ""We are committed to selecting cost-effective solutions that minimize the impact on customer rates.""
+
+Ameren's 1,099MW Sioux plant is scheduled to be closed by 2028 and the 2,389MW Labadie plant has no concrete retirement date.
+
+Tennessee Valley Authority said it is ""carefully reviewing"" the mercury and air toxics exemptions ""for how it might apply and benefit our efforts to support load growth across our seven-state region."" The federal utility was granted exemptions for all of its coal facilities, including units of the Cumberland and Kingston plants that had been scheduled to close by the 1 July 2027 compliance deadline for the new mercury and air toxics standards.
+
+NRG Energy and Xcel Energy also said they are still considering how to proceed.
+
+""It will take our regulatory and environmental teams some time to evaluate and access the new guidelines, so we do not have any update to share at this time,"" NRG said. The utility was granted exemptions for four coal plants with a combined 7,092MW of capacity. None of these units currently has concrete retirement dates scheduled.
+
+Companies need to take into account other factors before committing to extending a coal unit's life, including natural gas price expectations and whether government regulations will stay in place. In addition, the planning process for retiring and adding generating assets takes time.
+
+These factors also are being taken into account by utilities that do not have coal units on the list of mercury rule exemptions but could be affected by other efforts the Trump administration is making to try to preserve coal generation.
+
+""Whatever impacts may arise from policy changes this year will be assessed in a future [Integrated Resource Plan], with the best analysis of information available at that time,"" utility PacifiCorp said. The utility just filed its latest integrated resource plan with state regulators on 31 March and does not expect to file another one until early 2027.
+
+Another utility that did not have coal units on the list of mercury rule exemptions but would be affected by other regulatory actions said it is considering extending coal unit operations by a few years.
+
+A US coal producer reported receiving increased inquiries from utilities about the feasibility of continuing to get coal supply beyond power plant units' planned retirement dates. Both buyers and sellers that talked to* Argus *agree that contract flexibility is gaining importance.
+
+But ""even if you roll back some regulations and push deadlines on various retirements and certain requirements out into the future, you still can not justify taking more coal unless it is going to be competitive"" with natural gas, one market participant said. While profit margins for dispatching coal in US electric grids were above natural gas spark spreads for a number of days this past winter, that was an anomaly when compared with recent years.
+
+### Coal may bridge generating gap
+
+But recent policy changes could help utilities use coal generation to bridge any gaps in generating capacity caused by delays in bringing other energy sources online.
+
+These include possible delays in adding solar generation following increased tariffs the Trump administration has imposed on imports from China as well as legislation moving through some state governing bodies aimed at inhibiting renewable projects.
+
+On 15 April, the Texas Senate passed a bill that would impose restrictions on solar and wind projects, including new permits, fees, regulatory requirements, and taxes. Separately, North Carolina legislators are reviewing a bill that proposes reducing solar tax breaks from 80pc to 40pc and limiting locations for utility-scale projects.
+
+Other states are moving forward with efforts to encourage less carbon-intensive generation. Colorado governor Jared Polis (D) on 31 March signed legislation classifying nuclear energy as a ""clean"" power source.
+
+Increased renewable energy generating capacity still is expected to be the ""main contributor"" to growth in US electricity generation, according to the US Energy Information Administration's (EIA) *Short-Term Energy Outlook* (STEO). But EIA's latest outlook did not take into account the coal-related executive orders Trump signed on 8 April.
+
+""We are currently evaluating these developments, and they will be reflected in the May STEO,"" EIA chief economist Jonathan Church said.
+
+Most market participants do not expect substantial long-term changes to come from recent coal-supporting efforts because of various other factors including the fundamental economics of coal-fired power plants.",www.argusmedia.com,2025-04-23,1,US generators weigh delaying coal plant retirements | Latest Market News,article,0.1334297426,30,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674485-south-korea-s-gs-energy-seeks-term-lng-from-2028,true,Reports on a specific event (GS Energy seeking LNG) in a news-style format.,South Korea’s GS Energy seeks term LNG from 2028 | Latest Market News,"South Korean private-sector firm GS Energy's subsidiary GS Energy Trading Singapore is seeking LNG deliveries starting from 1 January 2028, over a 5-15 year period. ","South Korean private-sector firm GS Energy's subsidiary GS Energy Trading Singapore is seeking LNG deliveries starting from 1 January 2028, over a 5-15 year period.
+
+The first round of offers will be due on 25 April and the second to close on 1 August later this year. The firm has requested volumes of up to 0.81mn t/yr in 2028 and up to 0.97mn t/yr from 2029 onwards. This is equivalent to around 13-14 cargoes/yr in 2028 and about 16-17 cargoes/yr from 2029 onwards, assuming an average LNG cargo size of 60,000t.
+
+The cargoes will be delivered to the country's 10.8mn t/yr Boryeong terminal, which is owned by power producers SK E&S and GS Energy. The firm has also specified for offers to be linked to Brent or a hybrid of Brent and Henry Hub.
+
+South Korean utility Korea South-East Power in June 2024 also signed an agreement with TotalEnergies for a five-year term delivery of up to 500,000 t/yr of LNG to South Korea from 2027.
+
+Meanwhile, state-owned gas incumbent Kogas is expected to operate with a smaller pool of long-term LNG supplies from 2025, with the government granting it more flexibility in its procurement strategy.
+
+Long-term contracted supply volumes may typically be priced at a higher premium, and could be deemed as a small price for buyers to secure supply security, traders said.",www.argusmedia.com,2025-04-03,21,South Korea’s GS Energy seeks term LNG from 2028 | Latest Market News,article,0.1091627813,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676800-what-do-tariffs-mean-for-the-global-gas-market,true,Reports on a specific real-world event (tariffs) and its impact on the global gas market.,What do tariffs mean for the global gas market? | Latest Market News,"Newly announced US tariffs on goods entering the country and some of the countermeasures already announced by large trade partners are unlikely to cause any direct disruptions to global gas markets. But the indirect effects on gas supply and demand may be huge, stemming from a weaker macroeconomic outlook, fuel substitution and inflationary pressures on infrastructure development.","*Some countries are considering retaliatory tariffs, while others hope to reduce their trade deficit in order to negotiate lower rates*
+
+Newly announced US tariffs on goods entering the country and some of the countermeasures already announced by large trade partners are unlikely to cause any direct disruptions to global gas markets. But the indirect effects on gas supply and demand may be huge, stemming from a weaker macroeconomic outlook, fuel substitution and inflationary pressures on infrastructure development.
+
+US president Donald Trump on 2 April imposed a minimum 10pc tax on all foreign imports from 5 April,with much higher tariffs on selected countries that briefly came into force on 9 April, before Trump announced a 90-day pause. China is the only exception. It has announced retaliatory tariffs that could disrupt US energy exports, resulting in an escalation that has already brought up the respective levies to 125pc in the US and 84pc in China. These are unlikely to have any direct impact on LNG trade flows, as China had already stopped importing US LNG earlier this year. But disruptions to trade between the world's two largest economies may weigh heavily on manufacturing activity in China, in turn reducing industrial gas demand. And the ripple effects of disruptions to US LPG exports to China may alter fuel-switching economics in the region and beyond.
+
+Most other countries in Asia-Pacific have opted not to follow China's lead by retaliating against US tariffs, even though many have warned about the potential for long-term economic disruption. The Japanese government intends to negotiate a better tariff deal and is considering investing in the US' proposed 20mn t/yr Alaska LNG export project as part of wider efforts to reduce its trade surplus with the US. Countries in Asia-Pacific have been hit with some of the highest of Trump's targeted duties.
+
+The EU is keeping retaliatory measures on the table, but these are unlikely to include any levy on US LNG. Europe has become much more reliant on LNG imports after losing the bulk of its Russian pipeline supply, and imposing tariffs on energy imports would only reignite inflationary pressures that European countries have tried to curb over the past three years. The bloc says it is ready to negotiate on possibly increasing its US LNG imports to reduce its trade surplus and would zero out its tariffs on industrial imports if the US agrees to do the same. But Trump says this offer is not enough, citing the EU's upcoming Carbon Border Adjustment Mechanism as one of the ""unfair trade practices"" that justifies a tariff response.
+
+## Nerves of steel
+
+Much greater risks for gas markets may stem from rising infrastructure costs in the US' upstream and midstream sectors, particularly as a result of earlier tariffs imposed on steel and aluminum imports. These present an immediate risk for US LNG developers, particularly for the five projects under construction and the six others expected to reach final investment decisions this year.
+
+Metals account for up to 30pc of the cost of building an LNG export plant. An LNG terminal can cost $5bn-25bn to build, depending on its size, with steel used for pipelines, tanks and other structural frameworks. US facilities can be built using some domestic metal, but higher prices for this may lead to construction and final investment decision delays for the country's planned liquefaction projects.
+
+US tariffs' primary effect on the domestic gas market stems from duties levied on non-energy goods used by the oil and gas industry, including steel and specialised pipeline components such as valves and compressors, which are imported from overseas. The US remains a net natural gas importer from Canada, but these flows are unlikely to be affected by trade tariffs given the lack of alternative supply sources available to some northern US states.
+
+| US LNG project pipeline | mn t/yr | |
+| Project | Capacity | Expected start/FID |
+| Under construction | ||
+| Plaquemines | 19.2 | 2025 |
+| Corpus Christi stage 3 | 12.0 | 2025 |
+| Golden Pass | 18.1 | 2026 |
+| Rio Grande | 17.6 | 2027 |
+| Port Arthur | 13.5 | 2027 |
+| Waiting for final investment decision | ||
+| Delfin FLNG 1 | 13.2 | mid-2025 |
+| Texas LNG | 4.0 | 2025 |
+| Calcasieu Pass 2 | 28.0 | mid-2025 |
+| Corpus Christi train 8-9 | 3.3 | 2025 |
+| Louisiana LNG | 16.5 | mid-2025 |
+| Cameron train 4 | 6.8 | mid-2025 |",www.argusmedia.com,2025-04-09,15,What do tariffs mean for the global gas market? | Latest Market News,article,0.1174813857,17,281,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674649-indian-dap-subsidy-increase-falls-short,true,Reports on a specific real-world event (Indian DAP subsidy increase) with news-style reporting,Indian DAP subsidy increase falls short | Latest Market News,"Rebuilding India's DAP inventories remains an uphill struggle as the latest subsidies and current market prices keep importers' and many producers' margins in the red, despite a rise in the subsidy. India will have to keep relying on NPKs/NPs to cover much of its phosphate needs.","Rebuilding India's DAP inventories remains an uphill struggle as the latest subsidies and current market prices keep importers' and many producers' margins in the red, despite a rise in the subsidy. India will have to keep relying on NPKs/NPs to cover much of its phosphate needs.
+
+The Indian government has set the nutrient-based subsidy (NBS) for DAP for the April-September kharif season at 27,799 rupees/t. This is an increase of Rs5,888/t from the base subsidy for the October-March rabi season.
+
+The government will probably extend the Rs3,500/t special additional subsidy for DAP into kharif, bringing the total subsidy for DAP up to Rs31,299/t. The maximum retail price (MRP) for DAP will remain at Rs27,000/t.
+
+## DAP importers face losses
+
+The new subsidy rate, including the special additional subsidy, brings the breakeven import price for DAP to the low $600s/t cfr at the current exchange rate and MRP. This is well below the latest concluded level in the high $640s/t cfr, and almost $60/t below latest offers.
+
+Without the Rs3,500/t special additional subsidy, the breakeven import price would be around $563/t cfr.
+
+The government will probably commit to compensating importers for losses on DAP over kharif, but there has not yet been official confirmation. The department of fertilizers said in September last year that it would compensate importers for losses on DAP over rabi. But some importers said that they have not yet received this compensation.
+
+### NPKs more attractive for many producers
+
+Indian DAP producers using phosphoric acid and ammonia imported at $1,153/t P2O5 cfr and $350/t cfr, respectively, now face losses of $25/t, given the current NBS, MRP and exchange rate.
+
+The second-quarter contract price for merchant-grade phosphoric acid to India is up by $98/t P2O5 from the first-quarter price of $1,055/t P2O5 cfr. The rise in the acid price was driven by soaring sulphur costs, firmer sentiment for DAP and falling ammonia prices — which are down from a midpoint of $440/t cfr at the start of the calendar year.
+
+Those producers using phosphoric acid will be drawn to the profits to be gained from making NPKs. The new subsidies for 10-26-26 and 12-32-16 are Rs16,257/t and Rs19,495/t, respectively. Both grades have an MRP of Rs35,000/t.
+
+At current phosphoric acid, ammonia and potash — with MOP at $283/t cfr with 180 days credit — import costs and exchange rates, Indian producers would see profits of around $48/t for 10-26-26 and $54/t for 12-32-16.
+
+DAP producers using imported phosphate rock, sulphur and ammonia will make a profit. Producers importing 30-31pc P2O5 phosphate rock at $153/t cfr, dry bulk sulphur at $280/t and ammonia at $350/t cfr now see margins of around $66/t.
+
+Phosphate rock prices have held broadly steady over recent quarters. The fall in ammonia costs has helped to counter the bull run in the global sulphur market, which has pushed up dry bulk sulphur cfr prices in India by $91/t at the midpoint since the beginning of 2025.
+
+Without the Rs3,500/t special additional subsidy on DAP, the loss for producers using imported phosphoric acid and ammonia would rise to around $66/t. And the margin for producers using imported phosphate rock, sulphur and ammonia would fall to around $25/t.
+
+Producers generally cannot switch between using phosphoric acid and using phosphate rock and sulphur.
+
+The Indian government did not cover the losses incurred by DAP producers over rabi — forcing many producers to turn to making NPKs/NPs instead. Although speculation has emerged that the government will compensate producers over kharif, there has been no official indication either way.
+
+### DAP stocks to remain low
+
+Provisional data indicate that India ended March with around 1.3mn t of DAP in stock, still well below the perceived comfortable minimum of 2mn t.
+
+Indian distributors will want to build DAP stocks ahead of the peak offtake season — beginning around June. But while importers and producers continue to face losses, stocks will remain low and many farmers will again have to settle for NPKs/NPs as an alternative source of phosphate.",www.argusmedia.com,2025-04-03,21,Indian DAP subsidy increase falls short | Latest Market News,article,0.1095114904,26,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671675-india-s-nfl-issues-tender-to-buy-100-000t-of-dap,true,Reports on a specific event (NFL issuing a tender) in a news-like format.,"India’s NFL issues tender to buy 100,000t of DAP | Latest Market News","Indian fertilizer producer and importer NFL has issued a tender to buy two 50,000t cargoes of DAP, closing on 11 April. ","Indian fertilizer producer and importer NFL has issued a tender to buy two 50,000t cargoes of DAP, closing on 11 April.
+
+NFL wants both cargoes to be shipped by 15 May, one to India's east coast and the other to India's west coast.
+
+Offers are to be valid until 18 April and offers for at least 25,000t will be considered.
+
+NFL will accept shipment to any port on either coast but would prefer Kakinada, Paradeep or Krishnapatnam on the east coast, and Mundra, Pipavav or Tuna on the west coast.
+
+Indian DAP prices have held in the mid-high $630s/t cfr since mid-February, but the latest reported offers are higher.",www.argusmedia.com,2025-03-26,29,"India’s NFL issues tender to buy 100,000t of DAP | Latest Market News",article,0.09460229777,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680122-japan-s-revo-launches-saf-biodiesel-plant-in-aichi,true,Reports on a specific real-world event (launch of a plant) with news-style reporting,"Japan’s Revo launches SAF, biodiesel plant in Aichi | Latest Market News","Japanese biodiesel producer Revo International has launched a plant in the Aichi prefecture, central Japan, to produce sustainable aviation fuel (SAF) and biodiesel.","Japanese biodiesel producer Revo International has launched a plant in the Aichi prefecture, central Japan, to produce sustainable aviation fuel (SAF) and biodiesel.
+
+This is the company's first SAF plant but its second biodiesel plant, Revo said. The firm already has a biodiesel plant in Kyoto, western Japan.
+
+Revo held an opening ceremony at the Aichi plant on 18 April. The plant has a production capacity of 30,000 litres/d for biodiesel, and can process 600 l/d of used cooking oil (UCO) as feedstock to make SAF.
+
+The plant can produce SAF at low pressure and temperature, Revo's president Tetsuya Koshikawa said at the ceremony. This helps to save energy consumption during SAF production, which results in a lower production cost, the firm explains.
+
+Revo hopes to supply the produced SAF to planes at Chubu International Airport, near the Aichi plant. The company has applied for international certifications on SAF including the UN's Carbon Offsetting and Reduction Scheme for International Aviation (Corsia) and the American Society for Testing and Materials (ASTM) standards, and expects to be certified in the 2025 fiscal year starting from April.
+
+Revo also joined Japan's first large-scale domestic SAF production venture Saffaire Sky Energy, jointly funded by Japanese refiner Cosmo Oil, engineering firm JGC and Revo. Saffaire has a SAF plant at Cosmo's Sakai refinery, Osaka, and started delivering its SAF in this April. In the venture, Revo takes charge of collecting UCO as feedstock for SAF.
+
+The companies have announced the plans to start delivering Saffaire's SAF to domestic airlines Japan Airlines (JAL) and All Nippon Airways (ANA), the US' Delta Air Lines, Finnish airline Finnair and German logistics group DHL Express in the 2025 fiscal year.
+
+Cosmo group will also deliver Saffaire's SAF to Taiwanese airline Starlux Airlines in the 2025 fiscal year at Kobe airport, western Japan, Cosmo and JGC announced on 18 April.",www.argusmedia.com,2025-04-21,3,"Japan’s Revo launches SAF, biodiesel plant in Aichi | Latest Market News",article,0.1158721873,17,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678855-lime-redwood-partner-on-battery-recycling,true,Reports on a specific partnership between two companies.,"Lime, Redwood partner on battery recycling | Latest Market News",US shared micromobility operator Lime entered an exclusive partnership with battery recycler Redwood Materials to recycle end-of-life batteries from electric bikes and scooters.,"US shared micromobility operator Lime entered an exclusive partnership with battery recycler Redwood Materials to recycle end-of-life batteries from electric bikes and scooters.
+
+The partnership covers all Lime operations in the US, Germany, and the Netherlands.
+
+Financial details for this partnership were not disclosed.
+
+Redwood collects 20 GWh/yr of batteries and claims it can recover, on average, 95pc of key battery materials.
+
+Lime's global fleet of e-bikes and e-scooters comprises 200,000, offering services in 280 cities globally.
+
+As high utilization of shared micromobility accelerates battery wear and shortens battery lifespan, the partnership helps supplement Redwood's feedstock with a steady supply of batteries, before end-of-life electric vehicles become available for recycling.",www.argusmedia.com,2025-04-15,9,"Lime, Redwood partner on battery recycling | Latest Market News",article,0.1198102858,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678190-malaysian-fathopes-to-reach-saf-plant-fid-by-1q-2026,true,Reports on a specific corporate action (Fathopes Energy's SAF plant) with a clear timeframe and factual details.,Malaysian Fathopes to reach SAF plant FID by 1Q 2026 | Latest Market News,"Malaysian biofuel feedstock supplier Fathopes Energy's planned sustainable aviation fuel (SAF) plant will reach a final investment decision (FID) in the first quarter of 2026, it said.","Malaysian biofuel feedstock supplier Fathopes Energy's planned sustainable aviation fuel (SAF) plant will reach a final investment decision (FID) in the first quarter of 2026, it said.
+
+Intital engineering design will be done from July to December 2025, Fathopes' director Eddy Leong said at an event on 10 April, speaking on behalf of the company's chief executive Vinesh Sinha. The plant's capacity is unconfirmed.
+
+Fathopes signed an initial agreement at the event with testing, inspection and certification company AmSpec Group. They aim to identify, assess and document feedstocks across Asia-Pacific, Australia and New Zealand that can be used at the planned plant. The agreement will take effect from 1 June. Besides used cooking oil (UCO), other waste feedstocks such as palm oil mill effluent (Pome) oil and spent bleaching earth oil (SBEO) will be explored.
+
+Fathopes will take the lead in collecting feedstock samples, while AmSpec will analyse their suitability for SAF production. Amspec will help develop an on-site SAF laboratory at the plant to ensure compliance with industry standards and environmental regulations.
+
+Fathopes had signed an initial agreement with Danish technology firm Topsoe in February, in which Topsoe agreed to provide catalysts and engineering expertise to assess feasibility of building the refinery.",www.argusmedia.com,2025-04-14,10,Malaysian Fathopes to reach SAF plant FID by 1Q 2026 | Latest Market News,article,0.1177133033,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677108-us-inflation-eased-for-2nd-month-in-march,true,Reports on a specific real-world event (US inflation data) with news-style reporting,US inflation eased for 2nd month in March | Latest Market News,"US inflation slowed more than forecast in March, pulled lower by falling gasoline prices and slowing shelter inflation, as the new US administration's tariff policies have prompted concerns of a global economic slowdown. ","US inflation slowed more than forecast in March, pulled lower by falling gasoline prices and slowing shelter inflation, as the new US administration's tariff policies have prompted concerns of a global economic slowdown.
+
+The consumer price index (CPI) slowed to an annual rate of 2.4pc in March, down from 2.8pc in February and the lowest rate since November 2024, the Labor Department reported Thursday. Analysts surveyed by Trading Economics had forecast a 2.6pc rate for March.
+
+Core inflation, which strips out volatile food and energy, rose at a 2.8pc annual rate, down from a 3pc annual rate the prior month and the lowest since March 2021.
+
+The deceleration in inflation came a month after President Donald Trump began to levy tariffs on imports from China and on steel, aluminum and automobiles, starting in February. Several tariff deadlines were pushed back, including a three-month pause enacted this week on much steeper tariffs for most countries. The tariffs have prompted companies and consumers to pull back on investments and some purchases while shaking up financial markets, and heightening concerns of a global recession.
+
+The energy index fell by an annual 3.3pc in March following a 0.2pc annual decline in February. Gasoline fell by 9.8pc after a 3.1pc decline. Piped natural gas rose by 9.4pc.
+
+Food rose by an annual 3pc, accelerating from 2.6pc. Eggs surged by an annual 60.4pc, as avian flu has slashed supply.
+
+Shelter rose by an annual 4pc in March, slowing from 4.2pc in February and the smallest increase since November 2021.
+
+Services less energy services rose by 3.7pc, slowing from 4.1pc in February.
+
+New vehicles were unchanged after an annual 0.3pc drop in February.
+
+Transportation services, which includes what maintenance and repair, insurance and airfares, rose by an annual 3.1pc, slowing from 6pc in February. Car insurance was up by an annual 7.5pc and airline fares fell by 5.2pc.
+
+CPI fell by 0.1pc in March after a monthly 0.2pc gain in February. Core inflation rose by 0.1pc for the month.
+
+*By Bob Willis*",www.argusmedia.com,2025-04-10,14,US inflation eased for 2nd month in March | Latest Market News,article,0.1393200564,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672002-trump-unveils-new-tariffs-on-auto-imports-update,true,Reports on a specific real-world event (Trump's announcement of tariffs) with news-style reporting,Trump unveils new tariffs on auto imports: Update | Latest Market News,"President Donald Trump said today he would impose a 25pc tariff on foreign-made cars and trucks imported into the US, but said there will be no tariffs on automobiles assembled in the US.","*Adds details throughout*
+
+President Donald Trump said today he would impose a 25pc tariff on foreign-made cars and trucks imported into the US, but said there will be no tariffs on automobiles assembled in the US.
+
+Trump said the new tariffs on imported automobiles marked the ""beginning of Liberation Day"", the term Trump has used to reference his plan to unveil sweeping tariffs on major foreign trade partners on 2 April. The White House estimates the tariff on imported cars and trucks will generate $100bn/yr in new tariff revenue. Trump said the auto tariff will go into effect on 2 April, providing a financial incentive for automakers to relocate manufacturing to the US.
+
+""We'll effectively be charging a 25pc tariff, but if you build your car in the United States, there's no tariff,"" Trump said in remarks at the White House. ""And what that means is a lot of foreign car companies, a lot of companies, are going to be in great shape.""
+
+The auto tariffs will likely add thousands of dollars to the price of many imported cars and trucks. But the tariffs — the details of which have yet to be released — appears more targeted than Trump's initial plan to impose a 25pc tariff on nearly all imports from Canada and Mexico, because the tariffs would not apply to cars and trucks parts, so long as the vehicles are assembled in the US.
+
+""Anybody that has plants in the United States it's going to be good for, in my opinion,"" Trump said.
+
+Ontario premier Doug Ford previously warned that Trump's plan to impose a nearly across-the-board import tariff could have caused auto manufacturing in the US and Canada to grind to a halt within as few as 10 days. Trump eventually delayed those tariffs until 2 April.
+
+Earlier this week, Trump said that South Korean automaker Hyundai's decision to invest $5.8bn to build a steel mill in Louisiana offered a blueprint for how companies could avoid tariffs. Trump has already imposed a 25pc tariff on steel and aluminum, and earlier this week said he would announce tariffs on imported lumber, semiconductor chips and pharmaceuticals.
+
+Even as a lack of details about the upcoming tariffs has fueled uncertainty for businesses and sharp declines on US stock markets, Trump has continued to announce additional tariffs. On Tuesday, Trump said any country taking delivery of Venezuelan oil or gas would be ""forced"" to pay an incremental 25pc tariff on any goods imported in the US.
+
+US oil executives appear to be growing tired of Trump's chaotic trade policy, particularly his imposition of a 25pc tariff on imported steel that is used in drill pipes, executives said in a survey the US Federal Reserve of Dallas released Wednesday. The uncertainty over tariffs and trade policy is causing ""chaos"", they said in the survey, and increasing their cost of capital.
+
+""Tariff policy is impossible for us to predict and doesn't have a clear goal,"" an unnamed oil executive said in the survey. ""We want more stability.""",www.argusmedia.com,2025-03-26,29,Trump unveils new tariffs on auto imports: Update | Latest Market News,article,0.1240150992,20,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681094-bio-bunker-sales-in-rotterdam-down-in-1q,true,Reports on a specific event (bio-bunker sales in Rotterdam) with factual data and analysis.,Bio-bunker sales in Rotterdam down in 1Q | Latest Market News,Sales of marine biodiesel blends in Rotterdam fell for the third consecutive quarter in January-March as demand shifted east of Suez.,"Sales of marine biodiesel blends in Rotterdam fell for the third consecutive quarter in January-March as demand shifted east of Suez.
+
+Port data for the first quarter of 2025 show marine biodiesel blend sales declined by 12pc compared with the previous three months and by 60pc compared with the same period last year. The decline was underpinned by lower prices in Singapore. B24 dob Singapore — a blend comprising very low sulphur fuel oil (VLSFO) and used cooking oil methyl ester (Ucome) — averaged a $36/t discount against B30 advanced fatty acid methyl ester (Fame) 0 dob ARA in the first quarter, and a $129.74/t discount against B30 Ucome dob ARA.
+
+This price dynamic made Singapore an attractive bunker hub for those shipowners opting to use biodiesel blends to help their customers meet sustainability goals. It also attracted demand from shipowners bound by the FuelEU maritime regulations introduced in January this year. The regulations require a reduction in greenhouse gas (GHG) emissions from ships travelling into, out of and within EU waters, but energy consumed from blends bunkered in Singapore can be mass balanced to be fully accounted for under the scope of the rules.
+
+A pooling mechanism within the regulations also allows vessels operating on the east-west route to utilise compliance generated from marine biodiesel blends bunkered in Singapore across other ships that operate solely in Europe.
+
+While biodiesel bunker sales in Rotterdam fell, biomethanol sales at the port soared almost sixfold in January-March compared with a year earlier. The sharp rise in demand reflects the rollout of FuelEU Maritime, higher mandates in Europe for the use of renewables in transport this year and changes to regulations on the carryover of renewable fuels tickets in Germany and the Netherlands.
+
+Sales of conventional bunker fuels in Rotterdam edged up by a more modest 1pc on the quarter and by 7pc on the year. Sales of high-sulphur fuel oil (HSFO) overtook those of very low sulphur fuel oil (VLSFO), reversing the trend of the previous quarter despite the imminent addition of the Mediterranean Sea as an Emission Control Area (ECA). Ships without scrubbers that sail through ECA zones must use fuels with a maximum sulphur content of 0.1pc, such as marine gasoil (MGO) and ultra low sulphur fuiel oil (ULSFO).
+
+LNG bunker sales in Rotterdam fell by the 13pc on the quarter in January-March, reflecting a price rally at the Dutch TTF gas hub in late January and early February. The *Argus* northwest Europe LNG bunker price stood at a two-year high of €64.35/MWh on 6 February.
+
+LNG bunker sales were still higher than in the first quarter last year, which likely stems from the introduction of the FuelEU Maritime regulations.
+
+| Rotterdam bunker sales | t | ||||
+| Fuel | 1Q25 | 4Q24 | 1Q24 | q-o-q % | y-o-y % |
+| VLSFO | 789,218 | 810,831 | 680,782 | -2.7 | 15.9 |
+| ULSFO | 187,031 | 193,567 | 176,797 | -3.4 | 5.8 |
+| HSFO | 829,197 | 780,437 | 818,028 | 6.2 | 1.4 |
+| MGO & MDO | 393,071 | 395,903 | 383,409 | -0.7 | 2.5 |
+| Conventional total | 2,198,517 | 2,180,738 | 2,059,016 | 0.8 | 7 |
+| Biofuel blends | 104,037 | 118,201 | 262,634 | -12 | -60.4 |
+| LNG (m³) | 230,129 | 263,068 | 215,247 | -12.5 | 6.9 |
+| biomethanol | 5,490 | 930 | 0 | 490.3 | na |
+| Port of Rotterdam |",www.argusmedia.com,2025-04-23,1,Bio-bunker sales in Rotterdam down in 1Q | Latest Market News,article,0.1093745821,18,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673655-arcelormittal-raises-nw-eu-hrc-offer-to-eu700-t,true,Reports on a specific event (ArcelorMittal raising HRC offer) in a news-style format.,ArcelorMittal raises NW EU HRC offer to €700/t | Latest Market News,European market leader ArcelorMittal has raised its hot-rolled coil (HRC) offer to €700/t base in the north.,"European market leader ArcelorMittal has raised its hot-rolled coil (HRC) offer to €700/t base in the north.
+
+Its previous offer was €680/t base.
+
+The producer recently has seen an increase in enquiries and bookings, aided by the steel safeguard review. This trend has been most prevalent on HRC in the north, as well as cold-rolled and hot-dip galvanised across Europe.
+
+European mills have been in no rush to sell, with delivery performances under pressure from some as a result of low utilisation rates and issues at some producers causing backlogs. At the same time, mills expect import arrivals to fall in the coming months, although there could be some overhang this quota period, after the safeguard review and imposition of provisional anti-dumping duties on Egypt, Japan and Vietnam.
+
+In the futures market today, a fourth-quarter strip traded at €670/t, broadly in line with the settlement on 31 March. The physical market is largely quiet, as participants wait to see how much material clears today and what tariffs are announced by US president Donald Trump.
+
+North EU mill margins have nearly reached a year-long high in recent days, with the spread for NW EU HRC over blast furnace costs having reached €181/ on 31 March, the highest level since €189/t on 5 April.",www.argusmedia.com,2025-04-01,23,ArcelorMittal raises NW EU HRC offer to €700/t | Latest Market News,article,0.1224776229,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671901-gas-industry-faces-higher-costs-from-trump-s-tariffs,true,Reports on a specific real-world event (tariffs impact on gas industry) with news-style reporting,Gas industry faces higher costs from Trump’s tariffs | Latest Market News,"The North American natural gas industry remains supportive of the new administration of President Donald Trump, despite facing higher costs as a result of the tariffs it has imposed on goods imported from allies and adversaries alike around the world.","*The Trump administration's various tariffs have caused concerns but have found some industry support, writes Julian Hast*
+
+The North American natural gas industry remains supportive of the new administration of President Donald Trump, despite facing higher costs as a result of the tariffs it has imposed on goods imported from allies and adversaries alike around the world.
+
+Since his inauguration on 20 January, Trump has imposed, threatened and delayed tariffs on imports from a slate of different countries, including many products needed to build gas pipelines. These include a 25pc tariff on all imported steel, as well as pipeline systems' component parts imported from abroad — such as compressors, valves and meters that are produced or assembled in China, Mexico and other countries. The Trump administration has also delayed until 2 April a 10pc tariff on energy products imported from Canada and Mexico that are compliant with the US-Mexico-Canada free trade agreement. The uncertainty created by the threat of tariffs, and the frequent changes to their scope and target, could also deter the investment needed to build more gas infrastructure.
+
+Trade groups representing gas pipeline operators have made cautious statements on the impact of the tariffs, while likely working behind the scenes in a bid to persuade the Trump administration to pull back on the tariffs. The Interstate Natural Gas Association of America (INGAA), which represents major gas pipeline firms Williams, Enbridge and TC Energy, has called on the Trump administration to work with the industry to develop ""targeted exceptions to tariffs"" for imports of ""essential"" energy infrastructure components. The American Gas Association, whose core membership includes investor-owned gas utilities, has warned a 10pc tariff on Canadian gas would hike costs for American consumers by $1.1bn/yr. Several US gas utilities have already informed state regulators that they will have to pass on additional costs to their customers if those tariffs end up going through, a source familiar with the matter told Argus.
+
+Yet firms' executives have so far brushed off concerns about the effect of tariffs on their business. Canada-based Enbridge's pipeline systems are ""as full as they have ever been"" despite the tariffs imposed on Canada, chief executive Greg Ebel says. Alan Armstrong, chief executive of Williams, which operates the 10,000-mile Transcontinental pipeline system in the US, acknowledged that his costs would increase as a result of Trump's tariffs, but pointed out that those increases were ""pretty small"" compared with the costs associated with obtaining required permits to build and expand gas pipeline infrastructure.
+
+## Pipe dreams
+
+Although the North American gas pipeline industry may not like the tariffs, it may be glad to have Trump back in office because it cares more about the potential to streamline the pipeline permitting process, which the president supports.
+
+TC Energy is facing permitting difficulties in all three countries in which it operates — Canada, the US and Mexico, chief executive Francois Poirier says. The average time it takes TC Energy to secure the necessary permits for building a pipeline in the US has risen from 12-18 months to 28-36 months, while in Canada it has become ""a three-year process"", he says. Yet Poirier says he ""absolutely"" believes things will be better a year from now because of the re-election of Trump. ""I believe the … Trump administration has the highest level of energy literacy of any … administration in the last 50 years,"" Poirier said.
+
+But some observers, such as former US representative Tim Ryan — who was defeated in a US Senate election by now vice-president JD Vance in 2022 — offer a more cynical interpretation of the executives' muted response to Trump's tariffs. ""Most companies want to stay in the president's good graces,"" Ryan told Argus.",www.argusmedia.com,2025-03-26,29,Gas industry faces higher costs from Trump’s tariffs | Latest Market News,article,0.06453523565,12,269,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676055-oil-companies-far-from-paris-accord-alignment-report,true,Reports on a specific event (report findings) in a news-style format,Oil companies far from Paris accord alignment: Report | Latest Market News,"None of the 30 oil and gas producers assessed are close to being in line with Paris climate agreement targets ""and some have regressed"", a report from think-tank Carbon Tracker found today.","None of the 30 oil and gas producers assessed are close to being in line with Paris climate agreement targets ""and some have regressed"", a report from think-tank Carbon Tracker found today.
+
+Carbon Tracker flagged ""backsliding, particularly around oil and gas production plans"" from the producers assessed in its report, *Paris Maligned III*. The think-tank assessed 30 of the largest producers — a mixture of corporations and national oil companies — against six metrics. These included production plans, greenhouse gas (GHG) reduction targets and methane reduction targets. It did not assess producers based in countries subject to international sanctions.
+
+""Almost all producers are planning to increase oil and gas production in the coming years… Such growth plans are at odds with the Paris Agreement's 1.5˚C target and many are incompatible with a below 2˚C scenario"", the report found. The Intergovernmental Panel on Climate Change — seen as the overarching consensus on climate science — notes that a substantial reduction in fossil fuels is needed in order to reach climate goals.
+
+The Paris agreement seeks to limit the rise in global temperatures to ""well below"" 2°C above pre-industrial levels and preferably to 1.5°C.
+
+The only producers assessed that are not planning to increase production are London-listed independent Harbour Energy and Spain's Repsol, Carbon Tracker found. Carbon Tracker ranked Repsol highest overall for alignment with Paris agreement goals and Harbour Energy in second place. European companies were ranked more highly in line with Paris goals, with seven of the top 10 places. Three state-owned oil companies — Mexico's Pemex, Algeria's Sonatrach and Kuwait's KPC — and US firms ExxonMobil and ConocoPhillips took the five lowest places in the ranking table.
+
+""Despite some political and market headwinds, investor engagement on climate risk remains strong, particularly in Europe"", the report noted.
+
+Carbon Tracker this year scored companies on the extent to which they planned to cut methane emissions — specifically ""near-zero methane by 2030"" across upstream activities and ""midstream gas assets where applicable"", it said. This is in line with the decarbonisation charter which many of the companies assessed signed up to at the UN Cop 28 climate summit in December 2023.
+
+Companies' methane reduction plans ""are typically more climate-aligned than their overall GHG targets"", the report found. But ""there is still considerable room for improvement because significant sources of methane emissions are overlooked"", it added.",www.argusmedia.com,2025-04-08,16,Oil companies far from Paris accord alignment: Report | Latest Market News,article,0.116531624,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677013-eu-pauses-us-tariffs-for-90-days,true,Reports on a specific real-world event (EU pausing tariffs) with news-style reporting,EU pauses US tariffs for 90 days | Latest Market News,"The EU has said it will pause for 90 days the implementation of its reciprocal tariffs on the US, responding in kind to a US move.","*Adds EU suspension of tariff measures*
+
+The EU has said it will pause for 90 days the implementation of its reciprocal tariffs on the US, responding in kind to a US move.
+
+European Commission president Ursula von der Leyen said the bloc will put on hold for 90 days the countermeasures approved by member states on 9 April in response to US tariffs decided on in March covering imports of EU steel and aluminium.
+
+""If negotiations are not satisfactory, our countermeasures will kick in,"" said von der Leyen. She said preparatory work on further countermeasures will continue, and said the EU remains committed to ""constructive"" negotiations with the US.
+
+""Europe continues to focus on diversifying its trade partnerships, engaging with countries that account for 87pc of global trade and share our commitment to a free and open exchange of goods, services, and ideas,"" von der Leyen said.
+
+On 9 April, Trump announced on social media that the US will pause so-called ""reciprocal"" tariffs on all countries other than China for 90 days. The US will continue taxing imported goods from nearly every country at a 10pc rate, while tariffs on imports from China will rise to 125pc.",www.argusmedia.com,2025-04-10,14,EU pauses US tariffs for 90 days | Latest Market News,article,0.04706181633,9,269,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671751-german-coalition-to-abolish-gas-storage-levy-for-all,true,Reports on a specific political decision (abolishing gas storage levy) with news-style reporting,German coalition to abolish gas storage levy 'for all' | Latest Market News,"The German government plans to abolish the storage levy and ""introduce suitable instruments to ensure secure and more cost-effective filling of gas storage facilities"", according to a leaked document from the coalition negotiations.","The German government plans to abolish the storage levy and ""introduce suitable instruments to ensure secure and more cost-effective filling of gas storage facilities"", according to a leaked document from the coalition negotiations.
+
+The coalition parties plan to abolish the gas storage levy ""for all"" to lower energy prices for consumers in households and industry. The parties put a large focus on lowering gas and power prices through reducing the electricity tax to the EU minimum, capping power grid fees, and a capped industry power price for energy-intensive industries ""otherwise not reached by relief mechanisms"".
+
+The government plans to introduce ""suitable instruments"", which would ensure gas storage filling to safeguard security of supply in a ""more cost-effective"" way. The gas storage levy of €2.99/MWh was introduced in 2022 to cover the losses that market area manager THE incurred that year when filling German storage sites. The levy is currently charged on all domestic consumers taking gas out of the grid. And according to German law, if THE has to intervene again to fill storage, the cost would be included in future levy calculations.
+
+The parties propose financing the remaining €4.7bn in the storage neutrality account from the federal budget, but point out that the budgetary impact of this decision depends on timing, as levy payments continue to bring down the account's negative balance. But the payment could also be spread out over several years, the document says.
+
+The paper was compiled by the working group on climate and energy, which submitted it on 24 March. Negotiations of the final coalition agreement are still ongoing. The conservative CDU/CSU and social-democratic SPD announced in early March that they would formally start coalition negotiations, after the CDU won the elections in late February. The parties outlined some planned adjustment to energy policy on 8 March.
+
+### Gas-fired capacity plans do not include hydrogen necessity
+
+The coalition agrees to put forward ""technology-open"" tenders for up to 20GW of new gas-fired capacities ""as fast as possible"".
+
+The new plants should be located ""preferentially at existing power plant locations"" and operational by 2030 and would be ""controlled locally as needed"". But like in the earlier draft, the parties seem to have dropped the outgoing government's requirement that at least some of the plants should be hydrogen-ready. The parties plan a ""technology-open and market-based capacity mechanism"" to ensure a system-beneficial technology mix, including power stations, storage and flexibilities.
+
+And the government plans to use ""free capacities"" of existing industrial combined heat and power (CHP) plants more strongly, as a higher power supply would stabilise prices. The parties reiterated the proposal to use plants in the grid reserve to stabilise power prices.
+
+### No apparent unity on heating laws
+
+While many sections of the document show large unity between the parties, negotiations do not seem to have found much common ground on the heat transition.
+
+The CDU had campaigned with the promise to roll back the outgoing government's heating laws. The buildings energy act (GEG), which entered force in January 2024, mandates that new buildings install heating systems using at least 65pc renewable energy from January 2024 and tasks municipalities to draw up local heat transition plans.
+
+The paper continues to list the abolition of the law as the CDU's position, planning to draft a new law focusing on a ""long-term view on emissions efficiency"". But the party wants to continue to subsidise new heating systems and harmonise energy efficiency classes with neighbouring countries, while pushing for later compliance deadlines with EU regulations.
+
+The SPD would instead amend the GEG to make existing rules ""more open to different technologies, more flexible and simpler"" and combine them with ""reliable, unbureaucratic, efficient and socially tiered subsidies"". The centre-left party plans to make CO2-emissions avoidance the main control variable of the heat transition and expand subsidy schemes for a socially acceptable transition.
+
+While the CDU plans to anchor a commitment to keep gas distribution grids operational in the coalition agreement, the SPD plans to phrase this as ""gas grids necessary for a secure heat supply will not be decommissioned"". But both parties agree on subsidies for district heating grids and the need for a regulatory overhaul of current rules.
+
+German heat pump association BWP and environmental group DUH lamented reports that there had been an agreement to scrap the GEG in its entirety from the final coalition agreement. The built environment sector has repeatedly missed climate goals, both associations pointed out, highlighting the need for further government action to support transition measures in the sector.",www.argusmedia.com,2025-03-26,29,German coalition to abolish gas storage levy 'for all' | Latest Market News,article,0.137020259,23,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671595-singapore-opens-methanol-bunkering-licence-applications,true,Reports on a specific real-world event (Singapore opening methanol bunkering licence applications) with news-style reporting,Singapore opens methanol bunkering licence applications | Latest Market News,Singapore's Maritime and Port Authority (MPA) today issued a notice seeking applications for methanol bunkering licences.,"Singapore's Maritime and Port Authority (MPA) today issued a notice seeking applications for methanol bunkering licences.
+
+Successful applicants would be able to supply methanol as a marine fuel in the port of Singapore between 1 January 2026 to 31 December 2030.
+
+The agreement includes end-to-end bunkering, which means supplying the fuel, barge operations, storage and safe bunkering onto vessels. Licensees would need to have trained manpower for safe handling of the fuel and have at least one IMO Type II barge.
+
+The licensees also need to ensure that the methanol they supply ""meet the specified carbon intensity on a well-to-wake basis, demonstrate a transparent and accurate chain of custody methodology to track emissions from source to delivery.""
+
+This implies the methanol supply needs to have reduced carbon emissions, and be produced via carbon capture (CC) technology or from biomass and renewable sources of energy.
+
+Methanol participants do not expect this announcement to significantly impact the current regional methanol market in the short term, as they expect initial volumes to be limited. Some methanol traders had hoped that the government would provide financial incentives for the uptake as a marine fuel. ""The industry concern is….no financial support from the Singapore government,"" said a methanol trader.
+
+This announcement comes after MPA announced a new methanol bunkering standard earlier this month.
+
+Methanol is one of the early alternative marine fuels, with newbuild order books going past 300* Alternative Fuels Insight*. Maersk, among other vessel owners, has been leading the use of methanol as a marine fuel in its fleet.
+
+But limited supply of green methanol has slowed the process of its adoption in the past year or so, said market participants.",www.argusmedia.com,2025-03-26,29,Singapore opens methanol bunkering licence applications | Latest Market News,article,0.1146316504,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677836-opec-overproducers-cast-doubt-on-compensation-pledges,true,Reports on a specific real-world event (OPEC+ production) with news-style reporting,Opec+ overproducers cast doubt on compensation pledges | Latest Market News,"The Opec+ alliance's planned production increases in April and May should, in theory, be partially offset by pledges to compensate for past overproduction, particularly by Kazakhstan and Iraq. But there are few signs that either country will significantly reduce output in the coming weeks. If anything, Kazakhstan has <a href=""https://direct.argusmedia.com/newsandanalysis/article/2676247"">signalled that production will continue at or near record levels of around 1.8mn b/d</a>, putting it some 300,000 b/d above its Opec+ target.","*Output is set to rise in the coming months, with Kazakhstan and Iraq unlikely to live up to commitments to rein in production, writes Aydin Calik*
+
+The Opec+ alliance's planned production increases in April and May should, in theory, be partially offset by pledges to compensate for past overproduction, particularly by Kazakhstan and Iraq. But there are few signs that either country will significantly reduce output in the coming weeks. If anything, Kazakhstan has signalled that production will continue at or near record levels of around 1.8mn b/d, putting it some 300,000 b/d above its Opec+ target.
+
+Opec+ members subject to targets cut output by 90,000 b/d to 33.93mn b/d in March, according to Argus estimates, but this was still 80,000 b/d above the group's collective crude production target of 33.85mn b/d.
+
+The decision by a core group of eight Opec+ members to accelerate the return of 2.2mn b/d of production cuts is a key reason for the recent slide in oil prices, alongside US tariff announcements. But Opec+ has stressed that its implied output increase of 137,000 b/d for April and another 411,000 b/d in May should be partly cancelled out by compensation-related cuts of 249,000 b/d for April and 309,000 b/d in May. In reality, this is unlikely to happen — the group's output is set to rise.
+
+Kazakhstan is the main reason why Opec+ has exceeded its target over the past two months. Kazakh production has surged following a major output increase at the Chevron-led Tengiz field in January — part of the field's future growth project (FGP). Tengiz production rose to a record 901,000 b/d in March, compared with previous levels of 600,000-660,000 b/d. The increase came several months earlier than anticipated, Kazakh officials say, and they have subsequently asked international oil companies that operate Tengiz and the Kashagan oil field to reduce output. But the answer has so far been negative.
+
+""Unfortunately, we have not yet agreed with them to the reduction, because for them it is a very challenging action, especially Chevron, [which] spent $50bn on the FGP project. They told us it's not possible for them to reduce [output],"" deputy energy minister Alibek Zhamauov said this week.
+
+Kazakhstan will try to reduce production from smaller fields operated by domestic producers such as state-controlled Kazmunaigaz, Zhamauov said. But any decrease from these fields will not be enough to offset the rise from Tengiz.
+
+## Target practice
+
+Iraq's output dipped below its 4mn b/d target in March at 3.98mn b/d, but this was still well above the country's effective target of 3.88mn b/d under its compensation plan. If Iraq's past production record is anything to go by, its output is unlikely to fall much further in the months ahead.
+
+While Kazakhstan and Iraq are unlikely to see much change in their production, members such as Saudi Arabia and the UAE are set to drive the alliance's output higher. The biggest increase is expected from Saudi Arabia, which will see its 8.98mn b/d target rise by 222,000 b/d by May, offset only marginally by its compensation plans. Riyadh has already signalled that it is preparing to increase production after state-controlled Saudi Aramco cut the official formula price of its May-loading crude exports. The largest cut was for buyers in Asia-Pacific, Saudi Arabia's biggest market. Formula prices can indicate intentions on output, as producers fine-tune how affordable their crude is for marginal refiners.
+
+The second-largest production increase is set to come from the UAE, which has long been eager to raise output. The UAE will see its target rise by 103,000 b/d by May, which will also only be offset marginally by its compensation plan.
+
+Russia is also scheduled to deliver a significant production increase over the next two months, with its target rising by 105,000 b/d. But all of this increase will be cancelled out if the country sticks to its compensation plan.
+
+| Opec+ crude production | mn b/d | |||
+| Mar | Feb* | Mar target† | ± target | |
+| Opec 9 | 21.22 | 21.36 | 21.23 | -0.01 |
+| Non-Opec 9 | 12.71 | 12.66 | 12.62 | 0.09 |
+| Total Opec+ 18 | 33.93 | 34.02 | 33.85 | 0.08 |
+| *revised †includes additional cuts where applicable | ||||
+| Opec wellhead production | mn b/d | |||
+| Mar | Feb* | Mar target† | ± target | |
+| Saudi Arabia | 8.98 | 8.93 | 8.98 | 0.00 |
+| Iraq | 3.98 | 4.05 | 4.00 | -0.02 |
+| Kuwait | 2.42 | 2.43 | 2.41 | 0.01 |
+| UAE | 2.91 | 2.93 | 2.91 | -0.00 |
+| Algeria | 0.92 | 0.92 | 0.91 | 0.01 |
+| Nigeria | 1.49 | 1.58 | 1.50 | -0.01 |
+| Congo (Brazzaville) | 0.26 | 0.24 | 0.28 | -0.02 |
+| Gabon | 0.20 | 0.22 | 0.17 | 0.03 |
+| Equatorial Guinea | 0.06 | 0.06 | 0.07 | -0.01 |
+| Opec 9 | 21.22 | 21.36 | 21.23 | -0.01 |
+| Iran | 3.34 | 3.38 | na | na |
+| Libya | 1.36 | 1.39 | na | na |
+| Venezuela | 0.87 | 0.84 | na | na |
+| Total Opec 12^ | 26.79 | 26.97 | na | na |
+| *revised †includes additional cuts where applicable ^Iran, Libya and Venezuela are exempt from production targets | ||||
+| Non-Opec crude production | mn b/d | |||
+| Mar | Feb* | Mar target† | ± target | |
+| Russia | 8.97 | 8.96 | 8.98 | -0.01 |
+| Oman | 0.75 | 0.75 | 0.76 | -0.01 |
+| Azerbaijan | 0.47 | 0.47 | 0.55 | -0.08 |
+| Kazakhstan | 1.79 | 1.76 | 1.47 | 0.32 |
+| Malaysia | 0.36 | 0.36 | 0.40 | -0.04 |
+| Bahrain | 0.18 | 0.18 | 0.20 | -0.02 |
+| Brunei | 0.10 | 0.09 | 0.08 | 0.02 |
+| Sudan | 0.02 | 0.02 | 0.06 | -0.04 |
+| South Sudan | 0.07 | 0.07 | 0.12 | -0.05 |
+| Total non-Opec | 12.71 | 12.66 | 12.62 | 0.09 |
+| *revised †includes additional cuts where applicable |",www.argusmedia.com,2025-04-11,13,Opec+ overproducers cast doubt on compensation pledges | Latest Market News,article,0.1135394168,20,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677329-tariff-concerns-drive-us-vlsfo-to-4-year-lows,true,Reports on a specific market trend (VLSFO price decline) with factual details and quotes from market participants.,Tariff concerns drive US VLSFO to 4-year lows | Latest Market News,"Very low-sulphur fuel oil (VLSFO) monthly averages at four US ports have declined to their lowest levels since 2021, driven by uncertainty surrounding US tariffs.","Very low-sulphur fuel oil (VLSFO) monthly averages at four US ports have declined to their lowest levels since 2021, driven by uncertainty surrounding US tariffs.
+
+Houston and New Orleans VLSFO monthly averages dropped to $470/t and $491/t, respectively, so far in April. That is the lowest average for Houston since April 2021 and the lowest since February 2021 for New Orleans.
+
+New York and Philadelphia VLSFO averages are at $498/t and $510/t, respectively, the lowest since April 2021 for New York and May 2021 for Philadelphia.
+
+Bunker market participants have had mixed reactions to the price decline so far. According to one trader, some buyers have been trying to buy bunker fuel with delivery dates for one month from now, to lock in the lower prices, rather than one week out, which is typical when buying bunker fuel in the spot market.
+
+Another market contact said they have seen a mixture of elevated buying interest but also some buyers who will hold off waiting to see if prices continue to drop or if the volatility in prices ease as there have been large price swings within the same business day.
+
+""I have not seen anything this volatile since the start of the Russia vs Ukraine war,"" the trader said.
+
+Oil futures went up by almost 5pc on 9 April reversing losses from early that morning after US president Donald Trump paused higher punitive tariffs against key trading partners such as the EU and Japan and increased tariffs against China.
+
+The wild swing for intraday bunker prices on 9 April, which typically traces Brent crude, lowered market demand.",www.argusmedia.com,2025-04-10,14,Tariff concerns drive US VLSFO to 4-year lows | Latest Market News,article,0.1211105714,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676398-us-faults-eu-carbon-fee-during-tariff-fight,true,Reports on a specific real-world event (US criticism of EU carbon fee) with news-style reporting,US faults EU carbon fee during tariff fight | Latest Market News,"President Donald Trump's administration is citing the EU's upcoming tariff on carbon-intensive imports as one of the ""unfair trade practices"" that justified a tariff response. ","President Donald Trump's administration is citing the EU's upcoming tariff on carbon-intensive imports as one of the ""unfair trade practices"" that justified a tariff response.
+
+Trump has said a 20pc tariff on most EU goods and a higher tariff on many other key trading partners — set to take effect after midnight — are ""reciprocal"" to other countries' tariffs and non-tariff barriers, even though those tariffs are calculated based on each country's trade deficits and imports with the US. Trump has yet to even identify which trade policies he wants other countries to change before he would withdraw tariffs his administration expects will raise $600bn/yr in new revenue.
+
+But the US Trade Representative's office, in a social media post on Monday made in ""honor"" of Trump's tariffs, identified the EU's Carbon Border Adjustment Mechanism (CBAM) — which will collect a carbon-based levy on imports such as steel, cement and fertilizer — as one of the examples of what it sees as an unfair trading practice. The Trump administration estimates $4.7bn/yr of US exports would be affected by the CBAM, which is set to take effect in 2026.
+
+""These EU regulations undermine fair competition, penalizing US companies while providing advantages to EU-based competitors,"" the US Trade Representative's office wrote in a series of posts on Tuesday that also criticized India and Thailand for imposing import restrictions on ethanol produced in the US.
+
+White House officials say more than 70 countries have approached the administration seeking deals on the tariffs since they were announced nearly a week ago. But with just hours before the tariffs take effect, Trump has yet to announce any definitive agreements to withdraw the tariffs. Instead, he has rejected offers from countries to zero out some of their tariffs.
+
+European Commission president Ursula von der Leyen on Monday said the EU was ""ready to negotiate"" on tariffs, and would zero out its tariffs on industrial imports if the US agreed to do the same. But Trump on Monday said that offer was not enough.
+
+""We have a deficit with the European Union of $350bn, and it's gonna disappear fast,"" Trump said. ""One of the ways that that can disappear easily and quickly is they're gonna have to buy our energy from us.""
+
+Today, Trump said he had a ""great call"" with South Korea's acting president Han Duck-soo that created the ""probability of a great DEAL for both countries."" Trump cited a potential agreement that might include large-scale purchases of US LNG and investments tied to the 20mn t/yr Alaska LNG export project.
+
+Trump and his cabinet believe the tariffs will align with a goal to achieve ""energy dominance"" and increase the amount of US energy exported abroad. ""At the end of the day, we're going to have growing American exports and reindustrialize the country,"" US energy secretary Chris Wright said today during an interview on CNBC.
+
+Trump's tariffs have already caused a selloff in equities and, according to many analysts on Wall Street, a higher likelihood of a recession. Oil prices have dropped because of a ""sudden change in the economic outlook, whereas everyone just honestly 10 days ago was expecting modest but steady positive growth in the US"", non-profit group Center for Strategic and International Studies' senior fellow Clayton Seigle said today.
+
+Republicans have largely backed Trump in his imposition of tariffs, with the hope the tariffs will be lifted as part of trade negotiations. But some Republicans have started criticizing the rationale for the tariff policy. ""Whose throat do I get to choke if this proves to be wrong?"" US senator Thom Tillis (R-North Carolina) said in a hearing today with the US trade representative Jamieson Greer.",www.argusmedia.com,2025-04-08,16,US faults EU carbon fee during tariff fight | Latest Market News,article,0.1155038633,20,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679833-canada-grants-tariff-relief-to-automakers,true,Reports on a specific real-world event (tariff relief) with news-style reporting,Canada grants tariff relief to automakers | Latest Market News,The Canadian government will allow automakers to circumvent retaliatory tariffs to continue importing US-assembled vehicles if the companies keep making cars in Canada.,"The Canadian government will allow automakers to circumvent retaliatory tariffs to continue importing US-assembled vehicles if the companies keep making cars in Canada.
+
+Canada began taxing imports of US-made vehicles and parts on 9 April at a 25pc rate in response to a similar tariff the US had implemented. Canada's tariff on vehicle imports from the US will not apply to car companies that keep their Canadian plants running, the country's finance minister said this week.
+
+The measure attempts to prevent closures of auto plants and layoffs in the Canadian automotive sector that the US tariffs threaten to cause.
+
+Automaker Stellantis paused production at its Windsor, Ontario, assembly plant in early April to evaluate the US tariff on vehicle imports. The plant will re-open on 22 April, Stellantis said.
+
+General Motors also plans to reduce production of its electric delivery fan at its Ingersoll, Ontario plant. The slowdown will result in layoffs of 500 workers, the Unifor union said.
+
+The automotive industry in the US, Canada and Mexico has struggled to adapt its supply chains to the new tariffs because the US, Canada Mexico free trade agreement (USMCA) and its predecessor helped establish an interconnected North American auto sector.
+
+In another measure, companies in Canada will get a six-month reprieve from tariffs on imports from the US used in manufacturing, food and beverage packaging. The six-month relief also applies to items Canada imports from the US used in the health care, public safety and national security sectors.
+
+""We're giving Canadian companies and entities more time to adjust their supply chains and become less dependent on US suppliers,"" finance minister Francois-Philippe Champagne said in a statement.",www.argusmedia.com,2025-04-17,7,Canada grants tariff relief to automakers | Latest Market News,article,0.126289657,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680839-circular-plastics-to-start-up-vietnam-recycling-plant,true,Reports on a specific corporate action (recycling plant startup) in a news-like format,Circular Plastics to start up Vietnam recycling plant | Latest Market News,"Singapore-based regional plastic recycler Circular Plastics (CPC) is expected to start up its second recycling facility in Ba Ria-Vung Tau, Vietnam, in late May, a company spokesperson told Argus. ","Singapore-based regional plastic recycler Circular Plastics (CPC) is expected to start up its second recycling facility in Ba Ria-Vung Tau, Vietnam, in late May, a company spokesperson told Argus.
+
+The facility has a production capacity of 25,000 t/yr of recycled polyethylene terephthalate (rPET) flakes and 14,000 t/yr of rPET pellets.
+
+CPC currently produces 18,000 t/yr of rPET flakes and 14,000 t/yr of rPET pellets from its other facility located in Yangon, Myanmar.
+
+CPC is a producer of high-quality food grade recycled packaging material and supplies global beverage and consumer product companies.",www.argusmedia.com,2025-04-23,1,Circular Plastics to start up Vietnam recycling plant | Latest Market News,article,0.1132371235,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671351-us-consumer-expectations-at-12-year-low-survey,true,Reports on a specific event (consumer expectations falling) with factual data and news-style reporting,US consumer expectations at 12-year low: Survey | Latest Market News,"The Conference Board's preliminary Consumer Expectations Index fell in March to its lowest in 12 years, to below a threshold that ""usually signals"" a recession ahead.","The Conference Board's preliminary Consumer Expectations Index fell in March to its lowest in 12 years, to below a threshold that ""usually signals"" a recession ahead.
+
+The Expectations Index, based on the short-term outlook for income, business and labor-market conditions in the US, dropped 9.6 points to 65.2, the lowest level in 12 years and ""well below the threshold of 80 that usually signals a recession ahead,"" according to the survey.
+
+The headline Consumer Confidence index fell by 7.2 points to 92.9 in March, marking a fourth month of declines. The Present Situation Index, reflecting consumer assessments of current business and labor-market conditions, fell by 3.6 points to 134.5. The survey cutoff date for preliminary results was 19 March.
+
+US consumers' expectations were ""especially gloomy, with pessimism about future business conditions deepening and confidence about future employment prospects falling to a 12-year low,"" according to the report.
+
+Average 12-month inflation expectations rose to 6.2pc in March from 5.8pc in February ""... as consumers remained concerned about high prices for key household staples like eggs and the impact of tariffs.""
+
+""Comments on the current (US) administration and its policies, both positive and negative, dominated consumers' write-in responses,"" the report said.",www.argusmedia.com,2025-03-25,30,US consumer expectations at 12-year low: Survey | Latest Market News,article,0.1225056158,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672045-virgin-qatar-airlines-partner-on-australia-saf-project,true,Reports on a specific real-world event (partnership on SAF project) with news-style reporting,"Virgin, Qatar airlines partner on Australia SAF project | Latest Market News",Privately-held airline Virgin Australia and state-owned carrier Qatar Airways will partner with bioenergy firm Renewable Developments Australia (RDA) on a sustainable aviation fuel (SAF) project near the city of Charters Towers in northern Queensland state.,"Privately-held airline Virgin Australia and state-owned carrier Qatar Airways will partner with bioenergy firm Renewable Developments Australia (RDA) on a sustainable aviation fuel (SAF) project near the city of Charters Towers in northern Queensland state.
+
+The project seeks to build an alcohol-to-jet (AtJ) facility with a nameplate capacity of 96mn litres/yr of SAF to be supplied to nearby airports, most likely to terminals at Townsville and Cairns city. The refinery is in the pre-final investment decision stage and is aiming to reach first output in early 2029, according to RDA.
+
+""Our SAF facility will be a fully integrated production site, generating sustainable fuel from bioethanol derived from locally grown sugarcane,"" RDA managing director Tony D'Alessandro said on 27 March. SAF by-products will be used to generate renewable power on-site and increase sustainability credentials, RDA said.
+
+Qatar last year agreed to buy a 25pc stake in Virgin, Australia's second-largest airline, with plans to increase international flights to Australia using Qatar planes wet leased by Virgin approved last month.
+
+The development comes after Virgin last week agreed to a deal with Australian refiner Viva Energy to operate services from the town of Proserpine in north Queensland using a SAF blend for several months this year.
+
+North Queensland's sugar industry has attracted interest from other developers of AtJ plants, including Australian bioenergy developer Jet Zero's 113mn l/yr Project Ulysses at Townsville, which has attracted funding from investors including Australian carrier Qantas, Airbus and Japanese energy conglomerate Idemitsu Kosan.",www.argusmedia.com,2025-03-27,28,"Virgin, Qatar airlines partner on Australia SAF project | Latest Market News",article,0.113048727,15,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675842-uk-rows-back-zev-mandate-for-hybrids,true,Reports on a specific real-world event (UK government's ZEV mandate change) with news-style reporting,UK rows back ZEV mandate for hybrids | Latest Market News,"The UK government has pushed back its zero emission vehicle (ZEV) mandate for hybrid electric vehicles (HEVs) to 2035 from 2030, and has committed to support carmakers following the imposition of trade barriers by the US last week.","The UK government has pushed back its zero emission vehicle (ZEV) mandate for hybrid electric vehicles (HEVs) to 2035 from 2030, and has committed to support carmakers following the imposition of trade barriers by the US last week.
+
+The original ZEV cut-off point of 2030, one of Europe's most ambitious, will still apply to sales of cars powered by gasoline and diesel, but will be extended to 2035 for HEVs. The government will now also let carmakers continue using low-emission non-ZEVs to earn credits toward their ZEV sales targets until 2029, instead of ending this arrangement in 2026. This means they can offset some of their current ZEV requirements with cleaner non-ZEV sales, effectively pushing part of their ZEV sales obligations past the original mandate deadlines.
+
+Transport secretary Heidi Alexander said the changes were made ""in the face of global economic challenges"".
+
+The Society of Motor Manufacturers and Traders (SMMT) welcomed the changes, saying the government had ""rightly listened to industry"" and responded quickly to the change in global dynamics.
+
+Over the weekend, Jaguar Land-Rover paused exports to the US while it digested the impact of President Donald Trump's tariffs.
+
+""Given the potentially severe headwinds facing manufacturers following the introduction of US tariffs, greater action will almost certainly be needed to safeguard our industry's competitiveness. UK-US negotiations must continue at pace,"" SMMT chief executive Mike Hawes said.
+
+### Competition concerns
+
+Other industry groups said delaying the mandate could lead to a loss of competitiveness in the long term transition to EVs.
+
+""Its dilution is in stark contrast to the accelerating ambition of the Chinese and others. UK-based automakers need to fully embrace battery electric or be significantly diminished in time, running the risk of continued job losses,"" said Dan Caesar, chief executive of Electric Vehicles UK, an industry association based in London.
+
+Some were more resigned, recognising the need to allow room for carmakers to transition and consumers to gain access to low priced vehicles — especially at a time of elevated trade tensions.
+
+""We understand the pressure British car makers face and welcome the government's declaration of support,"" said Quentin Wilson, founder of EV advocacy group FairCharge. ""While we don't agree that hybrids mainly powered by a combustion engine should be included in the ZEV mandate until 2035, we do understand the reasons why, along with increased flexibilities until 2029.""
+
+| UK car registrations by fuel | |||||
+| Fuel type | Feb-25 | Feb-24 | % Change | % Market share 2025 | % Market share 2024 |
+| BEV | 21,244 | 14,991 | 41.7 | 25 | 17.7 |
+| Plug-in hybrid vehicles | 7,273 | 6,098 | 19.3 | 9 | 7.2 |
+| Hybrid EVs | 11,431 | 10,591 | 7.9 | 14 | 12.5 |
+| Petrol | 39,865 | 48,211 | -17.3 | 47 | 56.8 |
+| Diesel | 4,241 | 4,995 | -15.1 | 5 | 5.9 |
+| Total | 84,054 | 84,886 | -1.0 | ||
+| — SMMT |",www.argusmedia.com,2025-04-07,17,UK rows back ZEV mandate for hybrids | Latest Market News,article,0.05689015838,17,267,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681109-pemex-olmeca-refinery-exports-first-diesel-cargo,true,Reports on a specific real-world event (Pemex refinery exporting diesel) with news-style reporting,Pemex Olmeca refinery exports first diesel cargo | Latest Market News,"Mexico exported its first ultra-low sulphur diesel (ULSD) cargo from state-owned Pemex's 340,000 b/d Olmeca refinery, according to vessel tracking data and market sources.","Mexico exported its first ultra-low sulphur diesel (ULSD) cargo from state-owned Pemex's 340,000 b/d Olmeca refinery, according to vessel tracking data and market sources.
+
+The MR tanker *Torm Singapore* loaded 300,000 bl of ULSD at the Dos Bocas port on 28 March. It discharged about 40,000 bl at Seaport Canaveral near Orlando, Florida, Kpler data shows. The remaining 260,000 bl were discharged at the Yabucoa port in Puerto Rico.
+
+The Olmeca refinery began construction during the former administration of president Andres Manuel Lopez Obrador and was symbolically inaugurated in 2022, but has faced multiple challenges and start-up woes since. Its initial construction costs have doubled to over $17bn.
+
+Olmeca started producing ULSD last year, using a distillate feedstock produced at the 190,000 b/d Madero refinery, as Olmeca's crude distillation unit has faced multiple delays.
+
+The refinery is still in a testing phase in 2025. It processed about 6,800 b/d of crude in February, Pemex latest data show.
+
+Olmeca was originally touted as a key component of the government's desired road fuels self-sufficiency policy. But Pemex's trading arm PMI has also studied lucrative ULSD export opportunities in Florida, the Caribbean and Central America, market sources told *Argus*. These areas depend heavily on imported diesel and face infrastructure constraints.
+
+Earlier in March, Pemex shipped internally about 280,000 bl of gasoline from Olmeca to ports in Veracruz, according to Kpler Data. Olmeca's most viable domestic fuel distribution routes remain tank trucks and vessels, which could then discharge in other terminals on Mexico's east coast.
+
+Olmeca's limited domestic fuel sales are made directly to area fuel retailers from southern Veracruz and Tabasco, who send trucks directly to the terminal for loading, according to market sources.",www.argusmedia.com,2025-04-23,1,Pemex Olmeca refinery exports first diesel cargo | Latest Market News,article,0.1259569108,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679505-belgian-h2-pipeline-faces-year-delay-in-fruit-dispute,true,Reports on a specific real-world event (delay of a hydrogen pipeline) with news-style reporting,Belgian H2 pipeline faces year delay in fruit dispute | Latest Market News,"The construction of Belgium's first hydrogen pipeline between the ports of Ghent and Antwerp could be delayed by a year, after its environmental permit was suspended, gas transport system operator Fluxys has said.","The construction of Belgium's first hydrogen pipeline between the ports of Ghent and Antwerp could be delayed by a year, after its environmental permit was suspended, gas transport system operator Fluxys has said.
+
+The 35km pipeline linking the towns of Zelzate and Kallo — part of a ""first phase"" of Belgium's ""open access"" hydrogen pipeline network — was to be completed in 2026 following the start of construction last month.
+
+But Belgium's council for permit disputes suspended the environmental permit following appeals from fruit growers related to discharge of perfluoroalkyl and polyfluoroalkyl substances (PFAS) — sometimes referred to as ""forever chemicals"" — into the water, Fluxys said.
+
+""Work has been halted pending a decision on the merits of the case, which could take up to a year,"" said Fluxys spokesperson Tim De Vil. ""This clearly puts our timetable at risk.""
+
+A final decision is expected next year at the earliest.
+
+De Vil said Fluxys is talking to the Flemish government and farmers' organisations to ensure the permit can still be approved.
+
+Fluxys' permit included permission to dispose of PFAS-contaminated water into surface water under ""certain conditions."" But the regulatory body ruled the impact on areas already exceeding the PFAS limits had been evaluated inaccurately.",www.argusmedia.com,2025-04-17,7,Belgian H2 pipeline faces year delay in fruit dispute | Latest Market News,article,0.121398999,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675050-imf-says-tariffs-a-significant-risk-to-growth-update,true,Reports on a specific real-world event (IMF comments on tariffs) with news-style reporting,IMF says tariffs a significant risk to growth: Update | Latest Market News,"US import tariffs pose a ""significant risk"" to the global economy, according to the IMF.","*Updates Brent price in paragraph 4, adds PVM comment in paragraphs 5-6, Morgan Stanley in paragraph 10*
+
+US import tariffs pose a ""significant risk"" to the global economy, according to the IMF.
+
+""We are still assessing the macroeconomic implications of the announced tariff measures, but they clearly represent a significant risk to the global outlook at a time of sluggish growth,"" IMF managing director Kristalina Georgieva said. ""It is important to avoid steps that could further harm the world economy.""
+
+The comments came after two days of turmoil on global oil and equities markets, sparked by the US imposition of sweeping tariffs on trade. For oil markets, this was compounded by a surprise decision from the Opec+ producer group to speed up the unwinding of its output cuts. Front-month Ice Brent crude futures prices fell earlier today to a 3.5 year low of $67.48/bl, down by more than 10pc since US President Donald Trump released details of the tariffs on 2 April.
+
+Analysts at brokerage PVM described the timing of this as ""frankly amazing"" and said it was ""the icing to this global bearish cake"".
+
+""The market is now reckoning on the cork being out of the production bottle and believes, as we do, that it will not be pushed back in,"" PVM said.
+
+US-based bank Goldman Sachs today said it has cut its oil demand growth estimate for this year to 600,000 b/d from 900,000 b/d, based on its economists' new view of economic growth. This and the extra production from Opec+ has led the bank, which was bullish on oil prices for a long time, to cut its Brent crude price forecasts for a second time in three weeks, by $5/bl to $66/bl this year.
+
+Goldman also removed a price range from its forecasts, ""because price volatility is likely to stay elevated on higher recession risk.""
+
+Like Goldman, UK-based bank Barclays said there is downside risk to its $74/bl forecast for Brent this year. It said oil demand is holding up, ""but the potential effect of the trade war on demand is hard to ignore.""
+
+Analysts at US-based bank Morgan Stanley said a recession is a realistic outcome of the tariffs decision, although not its base case. Modelled against previous recessions, the bank said there is a risk of oil demand growth falling to zero, compared with its forecast of 900,000 b/d for this year. On supply, it noted that an Opec quota increase ""is not the same as an actual production increase"", and said it would wait for additional clarity before reassessing its second-half 2025 Brent price forecast of $67.5/bl.",www.argusmedia.com,2025-04-04,20,IMF says tariffs a significant risk to growth: Update | Latest Market News,article,0.1138623503,19,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673568-australian-rare-earth-oxide-output-to-rise-in-2025-oce,true,Reports on a specific real-world event (Australian rare earth oxide output) with news-style reporting,Australian rare earth oxide output to rise in 2025: OCE | Latest Market News,"Australia's Office of the Chief Economist (OCE) expects Australian rare earth oxide output to climb over the rest of the 2024-25 financial year, but low prices could cut cobalt and manganese production over the same period. ","Australia's Office of the Chief Economist (OCE) expects Australian rare earth oxide output to climb over the rest of the 2024-25 financial year, but low prices could cut cobalt and manganese production over the same period.
+
+Mineral firms produced 3.7mn t of manganese and 3,228t of neodymium-praseodymium (NdPr) oxide over the 2023-24 financial year ending 30 June. But manganese output is set to remain stagnant over the next year, while NdPr oxide production is expected to jump by 78pc to 5,750t, the OCE said in the March edition of its *Resources and Energy Quarterly*.
+
+Persistent cobalt and nickel price weakness will likely hinder the development of cobalt production projects, the OCE said. The forecaster estimated that current cobalt and nickel prices are hovering at between 29-85pc of the price assumptions outlined in domestic project feasibility studies.
+
+Cobalt Blue — the firm developing the Broken Hill cobalt project — has paused further work on its mine and processing hub, the company told *Argus* in late February. It was working on a definitive feasibility study with an assumed cobalt price of $27/kg, before work on the project first halted in 2024.
+
+OCE indicated that recent cobalt price increases, stemming from the Democratic Republic of Congo's (DRC) decision to implement a four-month cobalt export ban, are unlikely to persist over the medium term. The forecaster expects continued copper output growth to eventually push cobalt prices down, as cobalt is a byproduct of the copper production process.
+
+*Argus*' cobalt powder min 99.8pc ex-works China price leaped after the DRC implemented its export ban, rising from $22.60/kg on 27 February to $36/kg on 18 March.
+
+| Critical mineral outlook | |||
+| 2023-24 | 2024-25 | Change (%) | |
+| NdPr oxide (t) | 3,228.0 | 5,750.0 | 78 |
+| Manganese concentrate (mn t) | 3.7 | 3.7 | -0.4 |
+| Cobalt ('000t) | 3.9 | 3.5 | -10 |
+| Tungsten ('000 mtu) | 4.0 | 5.0 | 25 |
+| Source: Office of the Chief Economist (OCE) |",www.argusmedia.com,2025-04-01,23,Australian rare earth oxide output to rise in 2025: OCE | Latest Market News,article,0.1223400873,16,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676756-german-coalition-negotiations-come-to-an-end,true,Reports on a specific real-world event (coalition agreement) with news-style reporting,German coalition negotiations come to an end | Latest Market News,"Germany's centre-left SPD and centre-right CDU parties announced a final coalition agreement today, which includes some changes to energy policy.","Germany's centre-left SPD and centre-right CDU parties announced a final coalition agreement today, which includes some changes to energy policy.
+
+The parties still need to sign off on the agreement. The SPD will ask its members to vote on the text, which it expects could take about 10 days. And the CDU plans to hold a small party conference on the topic at the end of this month, meaning that the new government could be sworn in by early May.
+
+The coalition still plans to abolish the gas storage levy ""for all"" as part of its plan to lower energy prices for households and industry. And the parties plan to introduce ""suitable instruments"" to ensure gas storage filling to safeguard security of supply in a ""more cost-effective"" way. There is a large focus on lowering energy prices for industry in the hope of turning the tide on Germany's continued industrial slump, for example through lower electricity taxes, a cap on power grid fees and special relief for energy-intensive industries ""otherwise not reached by subsidy plans"".
+
+The government plans to ""make possible and flank diversified, cheap long-term gas contracts with international suppliers"" and ""use potentials of conventional domestic gas production"". And while the government is ""examining strategic state holdings in the energy sector, also with grid operators"", it will reduce its shares in Uniper and SEFE — which it had acquired in the gas crisis in 2022 — to ""strategic shares"". The state needs to sell down its stake in the two companies by 2028 but will probably retain a minority share, with the EU allowing a maximum 25pc plus one share, energy ministry officials previously said.
+
+## Support for gas-fired power
+
+The parties reiterated their commitment to encourage the buildout of up to 20GW of dispatchable power generation capacity, with no apparent requirement for the plants to be hydrogen-ready.
+
+The parties plan to put forward a bill to allow carbon capture and storage for hard-to-abate emissions from industry as well as gas-fired power plants ""immediately after the beginning of the new parliament"". The coalition said that the timing of the coal phase-out ""has to be judged on how quickly it is achieved to build out dispatchable gas-fired capacities"", but it still commits to ending coal burn by 2038.
+
+The government reiterated its plan to use grid reserve capacity to stabilise power prices rather than only to stabilise the grid during supply shortages. Associations have warned about the implications of letting grid reserve plants participate in the open market on investment incentives for new generation capacity. It also remains unclear how long it would take to get Brussels' approval for a new subsidy scheme for dispatchable power generation capacity, given that the EU approved the outgoing government's power plant strategy only after lengthy negotiations.
+
+## Heating sector plan thin on detail
+
+The future of Germany's heating law remains unclear in the coalition agreement.
+
+The coalition agreement keeps the CDU's standpoint that the outgoing government's buildings energy act will be ""abolished"", which the SPD had not agreed with in the negotiation documents. But the parties said that a new buildings energy act will be more technology neutral and flexible, indicating that there will still be some legislation to reduce carbon intensity of the built environment.
+
+The parties propose a ""reachable greenhouse gas avoidance"" as the key variable of a new policy, instead of the percentage of renewable energy used in the system as under the existing law. This could end up supporting gas-fired over oil-based heating or providing an incentive to replace older gas boilers with newer models.
+
+But the government plans to retain subsidies for new heating systems and insulation measures, which provide large incentives for the uptake of heat pumps. Heat pump industry association BWP welcomed this commitment, combined with a pledge to reduce power prices by about €0.05/kWh, saying that these are ""clear signals of an improvement in the framework conditions for the industry"".
+
+The final coalition agreement again contains a reference to a possible green gas quota, which could support gas-based heating systems, for example through biomethane or hydrogen which could be used to fulfil the quota. The parties said today that they would work out a ""roadmap for de-fossilised energy sources"" and that it is important to ""preserve gas grids which are important for a secure heat supply"".",www.argusmedia.com,2025-04-09,15,German coalition negotiations come to an end | Latest Market News,article,0.1223612897,21,276,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674491-japan-al-2q-premium-falls-on-weak-demand,true,Reports on a specific market event (aluminium premium settlement) with factual details and figures.,Japan Al: 2Q premium falls on weak demand | Latest Market News,"Japan's aluminium P1020 premiums for the second quarter of 2025 were settled at $182/t over cash London Metal Exchange (LME) prices, marking a $46/t decline from the previous quarter and ending the uptrend that had persisted since the second quarter of 2024.","Japan's aluminium P1020 premiums for the second quarter of 2025 were settled at $182/t over cash London Metal Exchange (LME) prices, marking a $46/t decline from the previous quarter and ending the uptrend that had persisted since the second quarter of 2024.
+
+Suppliers initially offered premiums above last quarter's level, with most offers exceeding $245/t. But weak domestic demand in Japan and shifts in trade flows, following new US tariffs, led buyers to push for lower prices. Deals were finalised at $182/t by the end of March.
+
+In previous quarters, many suppliers maintained firm target prices in Japan, as they could secure higher premiums in Europe and the US. P1020 premiums in Europe also declined in the last quarter, partly on expectations that US trade tariffs on aluminium imports would redirect more tonnages toward the European market.
+
+Japan's domestic aluminium demand remained weak, weighed down by a bearish outlook for the automotive industry and the stagnant construction sector. Car production rebounded in the first two months of the year, but this was largely because of a low base in 2024. The Japanese automotive industry is expected to face further challenges following the 25pc tariff on imported vehicles from the US.
+
+Japan's primary aluminium imports fell by 14pc on the year in February to 79,649t.",www.argusmedia.com,2025-04-03,21,Japan Al: 2Q premium falls on weak demand | Latest Market News,article,0.1221788147,13,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677050-egypt-s-ncic-issues-fertilizer-sales-tender,true,Reports on a specific event (tender) with factual details.,Egypt’s NCIC issues fertilizer sales tender | Latest Market News,"Egyptian producer NCIC has issued a tender to sell various fertilizers for loading in May, closing on 15 April.","Egyptian producer NCIC has issued a tender to sell various fertilizers for loading in May, closing on 15 April.
+
+NCIC is offering the following products:
+
+- 15,000t of DAP — it sold 30,000t at $647-650/t fob in its 24 March tender for shipment to India, likely in May
+- 15,000t of TSP — it sold 15,000t at $495-503/t fob in its 24 March tender
+- 30,000t of 19pc SSP — it sold 10,000t at $213-215/t fob in its 24 March tender
+- 10,000t of CAN27 — it sold 12,000t at $300-305/t fob in its 24 March tender
+- 5,000t of granular urea
+- 1,500t of water-soluble SOP — it sold 1,500t at $555-560/t fob bagged in its 24 March tender, significantly lower than $580-590/t fob bagged in its 26 February tender
+
+NCIC had offered the fertilizers sold in its 24 March tender for loading in April.",www.argusmedia.com,2025-04-10,14,Egypt’s NCIC issues fertilizer sales tender | Latest Market News,article,0.09524451742,12,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678023-scania-buys-battery-system-division-from-northvolt,true,Reports on a specific corporate action (Scania's acquisition) in a news-style format,Scania buys battery system division from Northvolt | Latest Market News,"Scania, the commercial vehicle arm of Germany's Volkswagen, acquired the Industrial Division of Northvolt Systems to advance the development of fully electrified solutions for off-road applications.","Scania, the commercial vehicle arm of Germany's Volkswagen, acquired the Industrial Division of Northvolt Systems to advance the development of fully electrified solutions for off-road applications.
+
+The transaction includes production capabilities, a research and development center, and a team of approximately 260 employees.
+
+The Industrial Division develops battery systems for heavy industry and off-highway sectors, including material handling, construction, and mining. It will be a partner to Scania Power Solutions, enhancing its diversified product portfolio.
+
+The financial details of the deal were not disclosed.
+
+Northvolt filed for [Chapter 11 in the US]( https://metals.argusmedia.com/newsandanalysis/article/2631702) in November 2024, and Chapter 7 bankruptcy in Sweden in March this year.
+
+After the acquisition is finalized, Northvolt Systems Industrial will continue its operations as usual.",www.argusmedia.com,2025-04-11,13,Scania buys battery system division from Northvolt | Latest Market News,article,0.119976308,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678637-europe-saw-rising-weather-extremes-in-2024-report,true,Reports on a specific real-world event (weather extremes in Europe) with news-style reporting,Europe saw rising weather extremes in 2024: Report | Latest Market News,"Europe experienced a high level of extreme weather events — such as storms, heatwaves and floods — in 2024, a report from EU earth-monitoring service Copernicus and the World Meteorological Organisation (WMO) found today. ","Europe experienced a high level of extreme weather events — such as storms, heatwaves and floods — in 2024, a report from EU earth-monitoring service Copernicus and the World Meteorological Organisation (WMO) found today.
+
+""Heatwaves are becoming more frequent and severe, and southern Europe is seeing widespread droughts"", while changes in precipitation patterns, ""including an increase in the intensity of the most extreme events"" has been observed, the report found. Europe experienced last year the ""most widespread flooding since 2013"", it added.
+
+The extreme weather events ""pose increasing risks to Europe's built environment and infrastructure… and urgent action is needed"", the WMO and Copernicus said.
+
+Last year was the hottest on record, both for Europe and globally. Europe is the fastest-warming continent, the report noted. The global surface air temperature has increased by around 1.3°C since the 1850-1900 period, while Europe's surface air temperature over land has risen by 2.4°C over the same period, the report found. The Paris climate agreement seeks to limit the rise in global temperature to ""well below"" 2°C above pre-industrial levels, and preferably to 1.5°C. Climate scientists use 1850-1900 as a baseline pre-industrial period.
+
+The WMO and Copernicus also flagged ""a pronounced east-west contrast"" in weather conditions across Europe last year. Western Europe experienced above-average precipitation, while conditions across most of eastern Europe were drier than average. Southeastern Europe in particular experienced ""record-breaking numbers"" of ""strong heat stress"" days — those with a ""feels-like"" temperature of 32°C or higher — and tropical nights in 2024. Nights during which the temperature does not fall below 20°C are classified as tropical.
+
+Monitoring from agencies such as Copernicus and the WMO form a central basis of multilateral climate talks such as the annual UN Cop summits, and mid-year UN climate talks which take place in Bonn, Germany each June.",www.argusmedia.com,2025-04-15,9,Europe saw rising weather extremes in 2024: Report | Latest Market News,article,0.1204863129,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678978-opec-overproducers-issue-new-compensation-plans,true,Reports on a specific real-world event (OPEC+ members issuing compensation plans) with news-style reporting,Opec+ overproducers issue new compensation plans | Latest Market News,Seven of the eight Opec+ members that began a gradual unwinding of a combined 2.2mn b/d output cut this month have submitted updated schedules for how they plan to compensate for producing above their respective quotas since the start of 2024.,"Seven of the eight Opec+ members that began a gradual unwinding of a combined 2.2mn b/d output cut this month have submitted updated schedules for how they plan to compensate for producing above their respective quotas since the start of 2024.
+
+The schedules, released by the Opec secretariat today, show Iraq, Kazakhstan, Russia, the UAE, Kuwait, Oman and Saudi Arabia are planning to produce around 305,000 b/d below their combined production targets on average from April through June 2026 (*see table*).
+
+This is to compensate for exceeding their production targets by a cumulative 4.573mn b/d between January 2024 and March 2025, the secretariat said. This figure does not represent a monthly average, but rather the sum of the monthly amount by which the overproducers surpassed their respective output ceilings in this period. It works out to an average monthly overproduction of 305,000 b/d.
+
+Algeria is the only country in the group of eight that did not overproduce in that stretch, and therefore does not have to compensate.
+
+The previous schedule, which was published in the third week of March, envisaged the seven producing around 263,000 b/d below their combined targets on average from March through June 2026. That was to clear 4.203mn b/d of cumulative overproduction between January 2024 and February 2025, or 300,000 b/d on average per month over that period.
+
+This latest schedule factors in the decision by these seven countries, and Algeria, earlier this month to speed up the return of a 2.2mn b/d cut by lifting the group's overall production target in May by 411,000 b/d ꟷ three times more than it had originally planned.
+
+If implemented fully these compensation cuts should at least largely offset much of the production increases that would be allowed by the Opec+ group of eight's planned unwind through to the second half of 2026. At most, the compensation cuts would more than offset the planned increases for some months, including for this month.
+
+But with serial over-producers Iraq and Kazakhstan responsible for delivering the biggest chunk of these compensatory cuts through to the middle of next year, there is no guarantee of full implementation.
+
+| Opec+ overproduction compensation plan* | b/d | |||||||
+| Month | Iraq | Kuwait | Saudi Arabia | UAE | Kazakhstan | Oman | Russia | Total |
+| Apr-25 | 120 | 8 | 15 | 5 | 63 | 5 | 6 | 222 |
+| May-25 | 140 | 15 | 0 | 10 | 116 | 12 | 85 | 378 |
+| Jun-25 | 140 | 23 | 10 | 132 | 15 | 111 | 431 | |
+| Jul-25 | 135 | 30 | 10 | 126 | 17 | 137 | 455 | |
+| Aug-25 | 130 | 38 | 10 | 141 | 19 | 163 | 501 | |
+| Sep-25 | 135 | 37 | 10 | 135 | 14 | 189 | 520 | |
+| Oct-25 | 135 | 10 | 160 | 15 | 320 | |||
+| Nov-25 | 135 | 20 | 114 | 269 | ||||
+| Dec-25 | 130 | 20 | 69 | 219 | ||||
+| Jan-26 | 125 | 33 | 49 | 207 | ||||
+| Feb-26 | 125 | 33 | 38 | 196 | ||||
+| Mar-26 | 124 | 33 | 40 | 197 | ||||
+| Apr-26 | 120 | 57 | 38 | 215 | ||||
+| May-26 | 120 | 62 | 42 | 224 | ||||
+| Jun-26 | 120 | 63 | 36 | 219 | ||||
+| Average reduction | 305 | |||||||
+| *monthly reduction pledge in addition to existing targets |",www.argusmedia.com,2025-04-16,8,Opec+ overproducers issue new compensation plans | Latest Market News,article,0.106875,18,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676374-grimaldi-buys-nine-methanol-ready-vessels,true,Reports on a specific corporate action (Grimaldi Group's vessel order) in a news-style format,Grimaldi buys nine methanol-ready vessels | Latest Market News,Italian ferry operator Grimaldi Group has ordered nine methanol fuel-ready vessels that will be delivered by 2030.,"Italian ferry operator Grimaldi Group has ordered nine methanol fuel-ready vessels that will be delivered by 2030.
+
+The company is spending $1.3bn for six vessels that will be operated in the Mediterranean Sea by subsidiary Minoan Lines and three ships that will travel between Finland and Germany in the Baltic Sea. Those vessels will be operated by another subsidiary, Finnish shipping company Finnlines.
+
+The ferries will cut CO₂ emissions per transported cargo unit by more than 50pc compared with ships traveling on the same routes, according to Grimaldi Group.
+
+The Mediterranean ships will be able to hold up to 2,500 passengers, 300 cars and will have 3,300 freight lane meters. The Baltic ferries will be able to carry 1,100 passengers, 90 cars and have 5,100 freight lane meters.
+
+China Merchants Jinling Shipyard is set the deliver the vessels from 2028-2030.",www.argusmedia.com,2025-04-08,16,Grimaldi buys nine methanol-ready vessels | Latest Market News,article,0.1079907239,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672055-qatarenergy-marketing-raises-apr-sulphur-price-by-73-t,true,"Reports on a specific, factual event (price increase) in a news-like format",QatarEnergy Marketing raises Apr sulphur price by $73/t | Latest Market News,"State-owned QatarEnergy Marketing has raised its April Qatar Sulphur Price (QSP) to $275/t fob, up steeply from March's $202/t fob Ras Laffan/Mesaieed.","State-owned QatarEnergy Marketing has raised its April Qatar Sulphur Price (QSP) to $275/t fob, up steeply from March's $202/t fob Ras Laffan/Mesaieed.
+
+Last month's increase was already unusually large, rising by a substantial $30/t from February, despite being less than half of the latest on-month increment, but the spot market has moved up at an accelerated pace in recent weeks.
+
+The April QSP implies a delivered price to China of $295-301/t cfr at current freight rates. This was last assessed on 20 March at $20-21/t to south China and $24-26/t to Chinese river ports for a 30,000-35,000t shipment.",www.argusmedia.com,2025-03-27,28,QatarEnergy Marketing raises Apr sulphur price by $73/t | Latest Market News,article,0.09448481756,12,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678050-ecuador-s-noboa-wins-reelection-with-ample-margin,true,Reports on a specific real-world event (election result) with news-style reporting,Ecuador's Noboa wins reelection with ample margin | Latest Market News,"Ecuador's president Daniel Noboa won reelection in a run-off on Sunday with 56pc of the vote, a wider margin than projected after a <a href=""http://direct.argusmedia.com/newsandanalysis/article/2656105"">tight first-round race in February</a>.","Ecuador's president Daniel Noboa won reelection in a run-off on Sunday with 56pc of the vote, a wider margin than projected after a tight first-round race in February.
+
+Electoral authority (CNE) head Diana Atamaint confirmed the results with 93pc of votes counted. Noboa will hold office through May 2029.
+
+Security has topped voters' concerns as gang violence has increased in recent years, and Noboa has vowed a tough approach on crime. He also wants to attract more private-sector investment to Ecuador's energy sector, with hopes of boosting crude production of about 467,000 b/d.
+
+His challenger, Luisa Gonzalez, obtained only 44pc, but she did not recognize Noboa's win and has called for a recount. She belongs to the left-wing Revolucion Ciudadana party, sponsored by former president Rafael Correa, a close friend of presidents Nicolas Maduro of Venezuela and Daniel Ortega of Nicaragua. She promised more state-led energy-sector investment.
+
+Noboa won with a difference of about 1.1mn votes out of the 10.5mn Ecuadorians that voted, the CNE said. He called the results overwhelmingly in his favor, speaking from his residency in Santa Elena province. He will hold office through May 2029.
+
+The Organization of American States (OAS) declared the voting process normal based on the participation of 84 of its observers. None of the 40,000 observers from Gonzalez's Revolucion Ciudadana party or Noboa's ADN party denounced irregularities.
+
+Noboa will continue in power with no single party holding a majority in the national assembly, Ecuador's 151-member unicameral congress, based on results from the 9 February congressional and first-round presidential election. Revolucion Ciudadana will have the first minority with 67 members, followed by ADN with 66 members and 18 members from another five parties.
+
+Noboa will be sworn in on 24 May. He took office in November 2023 to fulfill the mandate of former president Guillermo Lasso, who dissolved the national assembly in May 2023 and called for anticipated elections.",www.argusmedia.com,2025-04-14,10,Ecuador's Noboa wins reelection with ample margin | Latest Market News,article,0.1083370236,17,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674483-us-tariff-exemptions-spare-some-commodity-trade,true,Reports on a specific real-world event (US tariff exemptions) with news-style reporting,US tariff exemptions spare some commodity trade | Latest Market News,"US president Donald Trump has exempted many energy and mineral products from his new import tariffs, potentially reducing the immediate impact on commodity trade. But the threat of global economic disruption nevertheless sent commodity futures sharply lower today.","US president Donald Trump has exempted many energy and mineral products from his new import tariffs, potentially reducing the immediate impact on commodity trade. But the threat of global economic disruption nevertheless sent commodity futures sharply lower today.
+
+The tariffs, announced by Trump on 2 April, include carve-outs for ""copper… semiconductors… certain critical minerals, and energy and energy products,"" the White House said.
+
+The full list of exempted products includes many non-ferrous metals, oil products, base oils, coal and some fertilizer and chemical products.
+
+The 2 April tariffs will not apply to steel and aluminum, cars, trucks and auto parts, which already are subject to separate tariffs. A 25pc tariff on all imported cars and trucks came into force on 3 April, while a 25pc tax on auto parts will take effect on 3 May.
+
+Oil futures fell by over 3pc early in Asian trading hours, despite the exemptions, on concerns about the impact of the new tariffs on the global economy. The June Brent contract on the Ice exchange fell by as much as 3.2pc to a low of $72.52/bl in Asian trading, while May Nymex WTI dropped by 3.4pc to $69.27/bl. Both contracts remained close to their daily lows at 3:15pm Singapore time (07:15 GMT).
+
+Exchange-traded metals prices also fell. The declines came despite a drop in the value of the dollar, which would typically support prices of commodities by making them cheaper for buyers using other currencies.",www.argusmedia.com,2025-04-03,21,US tariff exemptions spare some commodity trade | Latest Market News,article,0.1242239361,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675178-fresh-concerns-over-the-us-80pc-tariff-on-hafnium,true,Reports on a specific real-world event (US tariff on hafnium) with news-style reporting,Fresh concerns over the US' 80pc tariff on hafnium | Latest Market News,"Hafnium exported to the US from China now faces a duty of nearly 80pc under US president Donald Trump's new tariff regime, raising market participants' concerns about a potential shortage later this year.","Hafnium exported to the US from China now faces a duty of nearly 80pc under US president Donald Trump's new tariff regime, raising market participants' concerns about a potential shortage later this year.
+
+The new 34pc reciprocal tariff on Chinese imports to the US applies to hafnium, which has not been exempted, unlike most non-ferrous metals. Hafnium now faces a 79pc tariff, up from 25pc, after multiple increases since Trump took office in January.
+
+The US produces hafnium but is not self-sufficient. It still relies on imports to meet demand.
+
+""The US needs some hafnium from third countries — there's no way around it,"" a European trading firm told *Argus*.
+
+Global supply of pure hafnium metal totals only 70-75 t/yr, according to industry estimates, and is concentrated in just four producing countries — France, the US, China and Russia.
+
+China exported 1,499kg to the US in January this year, according to Chinese customs data.
+
+North American hafnium producers do not always have excess production available for competing sectors such as aerospace, semiconductors, space and nuclear, while western consumers have largely moved away from importing hafnium from Russia since the start of the Ukraine conflict.
+
+France has placed a 20pc tariff on hafnium exports to the US and recently has exported less material, sources said.
+
+Global competition for hafnium is strong, with Japan and South Korea recently having increased their purchases to feed higher nuclear power generation, for which hafnium is used in nuclear rods.
+
+When hafnium tariffs rose to 35pc in February from 25pc, US and Chinese trade partners discussed sharing the costs, but some Chinese sellers rejected the idea, citing limited profit margins for exports.
+
+The US imported no material from China in February because of uncertainty surrounding tariffs.
+
+## Licenses difficult to obtain
+
+Since China issued an export control list for dual-use items in September 2024, there have been extensive delays to the export license approvals process for hafnium. A license was already required to export the metal, but over the past few months, these have taken longer to process and some have been revoked.
+
+Exporters must notify authorities of the final end-user and application of the material traded. Additionally, authorities are asking sellers to travel overseas and visit the plants at which they sell the metal to verify the end-user. ""This has put traders out of the game,"" a source said.
+
+The tariffs and delays could push international prices up again. At present, there is a disconnect between long-term contracts and spot prices.
+
+Rotterdam prices have been mostly flat this year given the dearth of spot demand as consumers replenished stocks in advance.
+
+*Argus* assessed European hafnium prices unchanged today at $3,700-3,900/kg duty unpaid Rotterdam on thin spot liquidity.
+
+Long-term contracts are still high because when the supply crunch started, some trading firms signed multi-year contracts that remain valid but are set to end soon. Some buyers are paying close to $6,000/kg and higher on these terms.
+
+In China, the market weakened on 3 April as some suppliers accepted lower bid prices to cope with sufficient spot stocks and an expected decline in purchases from US consumers. Prices of 99.95pc-grade hafnium crystal bar with 0.2pc zirconium fell to Yn16,300-16,500/kg ex-works from Yn16,500-17,000/kg ex-works on 27 March.",www.argusmedia.com,2025-04-04,20,Fresh concerns over the US' 80pc tariff on hafnium | Latest Market News,article,0.1300592575,27,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680279-caustic-soda-cargoes-largely-exempt-from-us-port-fees,true,Reports on a specific event (US port fees) with factual information and news-style reporting.,Caustic soda cargoes largely exempt from US port fees | Latest Market News,"US caustic soda importers are expected to be able to circumvent <a href=""http://direct.argusmedia.com/newsandanalysis/article/2680024"">new fees</a> on Chinese built or owned vessels scheduled to be imposed this fall.","US caustic soda importers are expected to be able to circumvent new fees on Chinese built or owned vessels scheduled to be imposed this fall.
+
+Offshore caustic soda imports to the US are primarily shipped on vessels that fall within the list of exemptions provided by the US Trade Representative last week, including those with capacities less than or equal to 55,000 deadweight tonnes (dwt) and specialized vessels for liquid chemical transportation.
+
+The US is a net exporter of caustic soda, with only 3-5pc of total domestic supply supplemented by imports, according to census bureau data collected by Global Trade Tracker (GTT) and the latest estimates from *Argus Chlor-Alkali Analytics*. East Asia exporters are critical suppliers to west coast consumers, but domestic importers anticipate most vessels carrying caustic soda to the west coast to be exempt from fees based on ship sizes less than 55,000dwt.
+
+US caustic soda importers have faced several new regulations and policies this year increasing the cost of business, with established trade lanes facing reshaping.
+
+President Donald Trump's baseline 10pc tariff on most trade partners is expected to strengthen demand for US Gulf coast-produced caustic soda, especially from east coast importers vying to source less from EU producers. West coast distributors, though, are expected to continue importing from East Asia suppliers and pass along tariff-related expenses to end users.
+
+Additionally, west coast importers earlier this year imposed a $15/dry short ton (dst) line-item charge to customers following the rollout of The California Air Resources Board (CARB) emissions control requirements for tanker vessels at the ports of Los Angeles and Long Beach. The newly-enforced regulation requires shippers to limit in-berth greenhouse gas emissions by connecting to shore power or utilizing a CARB Approved Emission Control Strategy (CAECS).",www.argusmedia.com,2025-04-21,3,Caustic soda cargoes largely exempt from US port fees | Latest Market News,article,0.1273131291,15,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675152-india-s-rain-to-raise-ctp-capacity,true,Reports on a specific corporate action (Rain Industries' new facility) in a news-like format.,India’s Rain to raise CTP capacity | Latest Market News,"India-based Rain Industries will start up the first phase of a new coal tar pitch (CTP) facility in southeastern India in the second half of this year, as it anticipates higher CTP demand and better efficiency by locating distillation capacity near coal tar production. ","India-based Rain Industries will start up the first phase of a new coal tar pitch (CTP) facility in southeastern India in the second half of this year, as it anticipates higher CTP demand and better efficiency by locating distillation capacity near coal tar production.
+
+Rain's new facility will process, blend and upgrade CTP in India's Andhra Pradesh Special Economic Zone, sourcing coal tar from new steelmaking facilities in the region. It will target the Indian graphite, battery and aluminium markets.
+
+Rain will start 50,000 t/yr of capacity in the second half of this year and later add another 200,000t/yr of capacity, although it has not yet announced a timeline for the second phase.
+
+Although the initial investment is small, ""we believe it is worthwhile to penetrate the regional market"" where Rain is already a major player in the calcined petroleum coke industry, Rain Industries vice chairman Jagan Reddy Nellore said. ""With increased steel and coal tar production within India over the next few years, this will position us well to set up a larger distillation plant when the timing is right.""
+
+The new Indian plant will also help further ""optimise"" operations at Rain's North American and European distillation facilities, the company said. Rain has been using less than its full capacity at these existing facilities as the CTP market remains relatively weak, moving coal tar on oceangoing vessels to choose which plant will best suit operations. The new Indian plant will ""support additional capacity utilisation at all of its existing global distillation facilities"", Nellore said.
+
+Rain had previously initiated steps to increase CTP production in early 2024, despite weak demand for its products and capacity expansion by other companies at the time. But the company expected that rising aluminium smelting capacity in India and the Middle East would increase demand for its products in the long-term.
+
+Indonesian and Indian aluminium smelting expansions over the next two years should support demand for Rain's new CTP output, the company said. Primary aluminium producers use CTP along with calcined petroleum coke to produce the anodes used in the smelting process.
+
+While CTP margins continue to be tight, in large part because of tight supply of coal tar raw material, ""one of our coal tar supply headwinds, which is the shift to electric arc furnace steel production, is also a tailwind for us on the product side"", subsidiary Rain Carbon's president Gerard Sweeney said. CTP relies on coal tar, a byproduct of blast furnace steelmaking, meaning greater steel recycling through electric arc furnaces curbs supply. But increased electric arc furnace steelmaking could boost demand for CTP, which is used to produce the graphite electrodes needed for this process. This will help improve CTP demand in Rain's major markets like North America and Europe, Sweeney said.
+
+Global CTP supplies have been limited not only because of a shift away from blast furnace steelmaking but also production outages last year in Europe and the energy crisis in the region spurred by ""geopolitical conflict"", according to Rain.
+
+India exported about 123,500t of CTP last year, up from 87,600t in 2023, according to data from Global Trade Tracker (GTT). This included shipments of 34,200t to the UAE, 24,400t to Indonesia, 18,400t to Egypt, 12,300t to Saudi Arabia and 10,500t to Brazil.",www.argusmedia.com,2025-04-04,20,India’s Rain to raise CTP capacity | Latest Market News,article,0.1251858075,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676957-eu-welcomes-us-tariff-pause,true,Reports on a specific real-world event (US tariff pause) with news-style reporting,EU welcomes US tariff pause | Latest Market News,The EU has welcomed US President Donald Trump's announcement of a 90-day pause for reciprocal tariffs.,"The EU has welcomed US President Donald Trump's announcement of a 90-day pause for reciprocal tariffs.
+
+The European Commission said clear, predictable conditions are essential for trade and supply chains to function.
+
+""Europe continues to focus on diversifying its trade partnerships, engaging with countries that account for 87pc of global trade and share our commitment to a free and open exchange of goods, services, and ideas,"" said commission president Ursula von der Leyen. She added the EU remains committed to ""constructive"" negotiations with the US.
+
+The 90-day pause is an important step towards stabilising the global economy, von der Leyen said.
+
+On 9 April, Trump announced on social media that the US will pause so-called ""reciprocal"" tariffs on all countries other than China for 90 days. The US will continue taxing imported goods from nearly every country at a 10pc rate, while tariffs on imports from China will rise to 125pc.
+
+Also on 9 April, EU states approved the commission's proposal for retaliatory trade countermeasures against the US. These first measures are in response to ""unjustified and damaging"" US tariffs decided on in March covering imports of EU steel and aluminium.",www.argusmedia.com,2025-04-10,14,EU welcomes US tariff pause | Latest Market News,article,0.04729003637,9,269,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678083-japan-s-renova-boosts-renewable-power-sales-in-march,true,Reports on a specific event (Renova's power sales) with factual data and news-style reporting,Japan’s Renova boosts renewable power sales in March | Latest Market News,"Japanese renewable energy developer Renova's electricity sales rose in March from a year earlier, according to data published by the company on 11 April.","Japanese renewable energy developer Renova's electricity sales rose in March from a year earlier, according to data published by the company on 11 April.
+
+Renova sold around 256GWh of renewable electricity in March, including solar, biomass, and geothermal. This is up by around 26pc from the same month in 2024. Electricity sales generated by biomass-fired power plants totalled around 222GWh in March.
+
+Ronova's biomass-fired power capacity was 395GW with six plants at the end of March. The company sells electricity from the 75MW Sendai Gamo plant, the 75MW Kanda plant, the 75GW Omaezaki Kou plant, and the 75MW Tokushima Tsuda plant under Japan's feed in tariff (FiT) scheme. Electricity generated by the 75MW Ishinomaki Hibarino plant and the 21MW Akita plant is sold under the county's feed in premium (FiP) scheme, based on long-term power purchase agreements (PPAs).
+
+Renova delayed the start-up of the 50MW Karatsu plant in southern Japan's Saga prefecture, which is expected to generate up to 350GWh/yr of electricity, from March to September 2025 because of technical issues. The plant will sell electricity under the FiP scheme based on a long-term PPA with its client from the beginning of commercial operations, according to the company.
+
+| Renova's biomass-fired electricity sales in March 2025 | |||
+| Capacity (MW) | Electricity sales (GWh) | Start of operations | |
+| Akita | 21 | 13 | Jul-16 |
+| Ishinomaki Hibarino | 75 | 37 | Mar-24 |
+| Sendai Gamo | 75 | 51 | Nov-23 |
+| Tokushima Tsuda | 75 | 41 | Dec-23 |
+| Omaezaki Kou | 75 | 30 | Jan-25 |
+| Kanda | 75 | 50 | Jun-21 |
+| Total | 395 | 222 | |
+| Source : Renova |",www.argusmedia.com,2025-04-14,10,Japan’s Renova boosts renewable power sales in March | Latest Market News,article,0.1245710167,14,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676060-australian-hydrogen-developer-ige-enters-administration,true,Reports on a specific real-world event (company entering administration) with news-style reporting,Australian hydrogen developer IGE enters administration | Latest Market News,"Australian hydrogen developer Infinite Green Energy (IGE) has entered administration the day before an application for a winding up order was due to be heard before the Western Australian (WA) state Supreme Court, filings show.","Australian hydrogen developer Infinite Green Energy (IGE) has entered administration the day before an application for a winding up order was due to be heard before the Western Australian (WA) state Supreme Court, filings show.
+
+IGE had been fighting an application filed by plaintiff DD Investment WA, a privately-owned company, to appoint liquidators because of unpaid debts. The firm entered administration on 7 April, financial regulator Australian Securities and Investments Commission filings show.
+
+The company's Arrowsmith project in WA was supposed to produce 23 t/d of green hydrogen with stage 1 of its scheme, at a rural site about 290km north of state capital Perth. The project's focus was developing fuel for the transport sector, with a final fortnight-long public consultation period for its environmental impact assessment scheduled to close on 12 April, according to the WA government.
+
+IGE's plans included a 100MW alkaline electrolyser and 40 t/d liquefaction system with first output in late 2027-28. It would later scale up to 42 t/d in stage 2, the developer said, with South Korean engineering company Samsung C&T backing plans in 2023 for an eventual 100,000 t/yr of production.",www.argusmedia.com,2025-04-08,16,Australian hydrogen developer IGE enters administration | Latest Market News,article,0.1180566149,13,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2671845-brazil-s-bolsonaro-to-face-trial-for-coup-attempt,true,Reports on a specific real-world event (Bolsonaro facing trial) with news-style reporting,Brazil's Bolsonaro to face trial for coup attempt | Latest Market News,"Brazil's former right-wing president Jair Bolsonaro will face trial on charges of an attempted coup following his 2022 electoral defeat, the supreme court (STF) ruled today.","Brazil's former right-wing president Jair Bolsonaro will face trial on charges of an attempted coup following his 2022 electoral defeat, the supreme court (STF) ruled today.
+
+In February Brazil's prosecutor-general charged Bolsonaro and seven other people — which include some of his former ministers — of plotting to guarantee that the former president stayed in power despite losing the election to current President Luiz Inacio Lula da Silva.
+
+The plot included the 8 January 2023 storming of government buildings in the capital of Brasilia and plans to kill his political opponents, the prosecutor-general said.
+
+STF's five-judge panel voted unanimously to put Bolsonaro on trial, with top judge Alexandre de Moraes saying that the 8 January insurrection was a result of ""systematic efforts"" by Bolsonaro and his aides to discredit the election he lost.
+
+If convicted, Bolsonaro could face up to 40 years in jail. He is charged with five crimes, including leading an armed criminal organization, attempted coup and threatening to harm ""the Union's assets.""
+
+Although it is not clear when court proceedings will begin, they are expected this year, which is unusually fast for Brazil's justice system.
+
+""They are in a hurry, big hurry,"" Bolsonaro said of the legal proceedings on social media platform X, adding that the case is moving ""10 times faster"" than Lula's proceeding when he was on trial for the anti-corruption Car Wash investigation. Lula was eventually found guilty of money laundering and corruption and jailed in April 2018, but was later acquitted and freed in November 2019.
+
+Bolsonaro also added that the trial is politically motivated. ""The court is trying to prevent me from being tried in 2026, because they want to stop me from running in the elections,"" he added.
+
+Brazil will hold presidential elections in October 2026. The electoral court voted in June 2023 to make Bolsonaro ineligible to run for any public office until 2030. But he is still seen as a major political force in the country. It is unclear who will serve as Bolsonaro's successor for more conservative voters, although Sao Paulo state's governor Tarcisio de Freitas has emerged as the most likely candidate.
+
+Bolsonaro — who sat in the president's seat from 2019-2022 — also faces several other legal challenges to his conduct as president, including allegations of money laundering, criminal association and embezzlement for allegedly receiving jewelry as gifts from Saudi Arabia related to the sale of state-controlled Petrobras' 330,000 b/d Landulpho Alves refinery in northeastern Bahia state to the UAE's Mubadala Capital. But none of these allegations have moved forward in the judiciary.
+
+During his administration, Bolsonaro privatized several state-owned energy assets and put little priority on environmental protections, policies that Lula has since reversed.",www.argusmedia.com,2025-03-26,29,Brazil's Bolsonaro to face trial for coup attempt | Latest Market News,article,0.1176694468,20,278,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673856-us-propane-prices-remain-firm-as-stocks-fall-again,true,Reports on a specific market trend (US propane prices) with factual data and analysis.,US propane prices remain firm as stocks fall again | Latest Market News,US Gulf coast Mont Belvieu propane prices remained elevated relative to crude last month as domestic inventories declined to their lowest since 2022.,"*Inventories at a three-year low and strong demand for exports supported propane prices this month, writes Joseph Barbour*
+
+US Gulf coast Mont Belvieu propane prices remained elevated relative to crude last month as domestic inventories declined to their lowest since 2022.
+
+Mont Belvieu LST propane prices averaged 54.3pc of Nymex WTI crude in March, up by 11.4 percentage points from a year earlierand 4.4 percentage points higher than the five-year March average. US propane stocks typically start to build from March as seasonal heating demand abates — the first stockbuild of the year took place in the second or third week of March in 2021-24, EIA data show. And support for prices from expectations of cold weather had largely subsided by early March, market participants said, with outlooks from the US' National Weather Service forecasting warmer than average weather for the first half of March.
+
+But US propane inventories fell for a 23rd consecutive week over the seven days to 21 March, dropping to 43.2mn bl (3.48mn t), their lowest since 29 April 2022, EIA data show. The latest stockdraw was largely because of stronger US exports, which offset weaker domestic demand. Propane exports averaged 1.91mn b/d (4.7mn t/month) in March, up from 1.83mn b/d in February, while domestic sales fell to 1.21mn b/d from 1.45mn b/d.
+
+Propane's value relative to crude reached a three-year high of 59.2pc by the end of February as strong heating demand tightened supply in the first half of the month and market participants appeared to cover short positions as it neared its end. Fading interest in prompt supply in March led prices to largely move in lockstep with crude until mid-month, but prices remained strong on tight supply and rose later in the month as buyers returned, peaking at 94.75¢/USG, or 57.6pc of Nymex WTI crude, on 24 March. As a result, propane will enter the summer off-season from its strongest quarter relative to crude in three years.
+
+US propane exports could remain high in April on strong petrochemical demand in China given rising production margins and delayed purchases from earlier uncertainty regarding US tariffs. But prices historically ease during the off-season and prompt Mont Belvieu backwardation suggests they could begin to fall soon.",www.argusmedia.com,2025-04-01,23,US propane prices remain firm as stocks fall again | Latest Market News,article,0.1453008017,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676336-us-stainless-scrap-exports-drop-in-february,true,Reports on a specific real-world event (US stainless scrap exports decline) with news-style reporting,US stainless scrap exports drop in February | Latest Market News,"US exports of stainless steel scrap declined by 21pc in February from a year earlier, led by reduced volumes to Taiwan, Canada and the Netherlands.","US exports of stainless steel scrap declined by 21pc in February from a year earlier, led by reduced volumes to Taiwan, Canada and the Netherlands.
+
+Total US stainless steel exports dropped to nearly 21,300 metric tonnes in February from about 27,100t a year earlier, according to customs data.
+
+India remained the largest US export destination for US stainless scrap even as shipments declined by 7.2pc to about 11,100t in February from about 11,900t a year earlier.
+
+Volumes to the Netherlands contributed the most to February's decline, with stainless scrap shipments reported at only 35t, dropping from about 3,000t a year earlier.
+
+Substantial declines to Taiwan and Canada also contributed to the overall drop, with volumes exported to Taiwan of about 1,800t, down from about 3,900t from a year prior. Meanwhile, the US exported nearly 2,000t to Canada, falling from about 3,500t the same period last year.
+
+The trend of falling stainless steel scrap exports is expected to continue in March as domestic scrap remains tight and processors compete for available volumes, causing prices to remain higher than comparable export prices.",www.argusmedia.com,2025-04-08,16,US stainless scrap exports drop in February | Latest Market News,article,0.1217555709,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679639-risks-rising-for-possible-recession-in-mexico-analysts,true,Reports on a specific real-world event (economic forecast) with news-style reporting,Risks rising for possible recession in Mexico: Analysts | Latest Market News,"The Mexican finance executive association (IMEF) lowered its 2025 GDP growth forecast for a second consecutive month in its April survey, citing a rising risk of recession on US-Mexico trade tensions.","The Mexican finance executive association (IMEF) lowered its 2025 GDP growth forecast for a second consecutive month in its April survey, citing a rising risk of recession on US-Mexico trade tensions.
+
+In its April survey, growth expectations for 2025 fell to 0.2pc, down from 0.6pc in March and 1pc in February.
+
+Nine of the 43 respondents projected negative growth — up from four in March, citing rising exposure to US tariffs that now affect ""roughly half"" of Mexico's exports.
+
+The group warned that the risk of recession will continue to rise until tariff negotiations are resolved, with the possibility of a US recession compounding the problem. As such, IMEF expects a contraction in the first quarter with high odds of continued negative growth in the second quarter — meeting one common definition of recession as two straight quarters of contraction.
+
+Mexico's economy decelerated in the fourth quarter of 2024 to an annualized rate of 0.5pc from 1.7pc the previous quarter, the slowest expansion since the first quarter of 2021, according to statistics agency data.
+
+Mexico's statistics agency Inegi will release its first estimate for first quarter GDP growth on April 30.
+
+""A recession is now very likely,"" said IMEF's director of economic studies Victor Herrera. ""Some sectors, like construction, are already struggling — and it's just a matter of time before it spreads.""
+
+The severity of the downturn will depend on how quickly trade tensions ease and whether the US-Mexico-Canada (USMCA) free trade agreement is successfully revised, Herrera added. But the outlook remains uncertain, with mixed signals this week — including a possible pause on auto tariffs and fresh warnings of new tariffs on key food exports like tomatoes.
+
+IMEF also trimmed its 2026 GDP forecast to 1.5pc from 1.6pc, citing persistent tariff uncertainty. Its 2025 formal job creation estimate dropped to 220,000 from 280,000 in March.
+
+The group slightly lowered its 2025 inflation forecast to 3.8pc from 3.9pc, noting current consumer price index should allow the central bank to continue the current rate cut cycle to lower its target interest rate to 8pc by year-end from 9pc.
+
+IMEF expects the peso to end the year at Ps20.90/$1, slightly stronger than the Ps21/$1 forecast in March.",www.argusmedia.com,2025-04-17,7,Risks rising for possible recession in Mexico: Analysts | Latest Market News,article,0.1098451031,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678308-imo-ghg-pricing-not-yet-paris-deal-aligned-eu,true,Reports on a specific event (IMO GHG pricing) with news-style reporting,IMO GHG pricing not yet Paris deal-aligned: EU | Latest Market News,"The International Maritime Organisation's (IMO) global greenhouse gas (GHG) pricing mechanism ""does not yet ensure the sector's full contribution to achieving the Paris Agreement goals"", the European Commission has said.","The International Maritime Organisation's (IMO) global greenhouse gas (GHG) pricing mechanism ""does not yet ensure the sector's full contribution to achieving the Paris Agreement goals"", the European Commission has said.
+
+""Does it have everything for everybody? For sure, it doesn't,"" said Anna-Kaisa Itkonen, the commission's climate and energy spokesperson said. ""This is often the case as an outcome from international negotiations, that not everybody gets the most optimal outcome."" The IMO agreement reached last week will need to be confirmed by the organisation in October, the EU noted, even if it is a ""strong foundation"" and ""meaningful step"" towards net zero GHG emissions in global shipping by 2050.
+
+The commission will have 18 months following the IMO mechanism's formal approval to review the directive governing the bloc's emissions trading system (ETS), which currently includes maritime emissions for intra-EU voyages and those entering or leaving the bloc.
+
+By EU law, the commission will also have to report on possible ""articulation or alignment"" of the bloc's FuelEU Maritime regulation with the IMO, including the need to ""avoid duplicating regulation of GHG emissions from maritime transport"" at EU and international levels. That report should be presented, ""without delay"", following formal adoption of an IMO global GHG fuel standard or global GHG intensity limit.
+
+Finland's head representative at the IMO delegation talks, Anita Irmeli, told *Argus* that the EU's consideration of whether the approved Marpol amendments are ambitious enough won't be until ""well after October"".
+
+Commenting on the IMO agreement, the European Biodiesel Board (EBB) pointed to the ""neutral"" approach to feedstocks, including first generation biofuels. ""The EBB welcomes this agreement, where all feedstocks and pathways have a role to play,"" EBB secretary general Xavier Noyon said.
+
+Faig Abbasov, shipping director at non-governmental organisation Transport and Environment, called for better incentives for green hydrogen. ""The IMO deal creates a momentum for alternative marine fuels. But unfortunately it is the forest-destroying first generation biofuels that will get the biggest push for the next decade,"" he said.",www.argusmedia.com,2025-04-14,10,IMO GHG pricing not yet Paris deal-aligned: EU | Latest Market News,article,0.05399054921,12,269,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674679-us-battery-costs-face-sharp-rise-on-tariffs,true,Reports on a specific real-world event (tariffs on battery imports) with news-style reporting,US battery costs face sharp rise on tariffs | Latest Market News,Battery cells imported into the US market face a sharp cost increase following the imposition of US president Donald Trump's new tariff regime.,"Battery cells imported into the US market face a sharp cost increase following the imposition of US president Donald Trump's new tariff regime.
+
+The US last year imported $23.8bn worth of battery cells, according to trade data, mostly from China, Japan and South Korea, all of which have been hit with ""reciprocal"" tariffs after Trump's executive order was signed on 2 April.
+
+China, by far the largest supplier of battery cells to the US market, is now subject to an effective 64.9pc tariffs, with the extra 34pc duty on top of other tariffs from previous administrations. Battery cell imports to the US from China last year amounted to $16.45bn, 70pc of the total, up from just $2bn in 2020. The new tariffs would add $8bn to this cost for US carmakers and battery pack producers.
+
+Japan and South Korea, long-standing US allies and partners in battery cell production, face tariff rates of 24pc and 25pc, respectively. The US last year imported $1.7bn worth of battery cells from Japan and $1.3bn from South Korea. Despite the tariffs, there is potential that Japan and South Korea could eat into China's share of US imports, because of the gulf between their respective tariff rates and being the world's only real alternative producers at this point.
+
+A longer-term outcome could be that the US domesticates some of this battery cell production, a trend that was already under way, thanks to Biden's Inflation Reduction Act, which allocated federal funding to battery giga-factories and other battery-related projects throughout the US. But building battery cells is not simple. The US will need access to raw materials, some of which are heavily affected by the new tariffs. Cell-making technology, controlled by the three Asian countries, could be included in any retaliatory measures.
+
+""The Trump administration's 'Liberation Day' announcement on tariffs are the biggest trade shock in history, representing a historic shift away from the long-term trend towards free trade,"" chief economist at investment bank Macquarie Ric Deverell said. ""The tariff increase far exceeds earlier expectations, highlighting the strong 're-industrialisation' ideology of the Trump administration.""
+
+## Battery materials impact mixed
+
+The impact on key materials for the battery supply chain is mixed, with some metals and pre-cursor materials exempted from the new measures, while some key materials are included.
+
+Lithium carbonate, lithium hydroxide, cobalt sulphate, cobalt metal, manganese dioxide, natural graphite powder and flakes all are exempt from new additional tariffs.
+
+Key materials that are not exempt include nickel sulphate, manganese sulphate, phosphoric acid, iron phosphate and synthetic graphite, all of which will be included in the tariff regimes implemented on individual countries.
+
+The US has no nickel sulphate production and imports most of its material from Belgium and Australia, which exported 1,872t and 1,060t to the US last year, respectively. Tariffs on Belgium will fall under the EU, which will be applied at 20pc, while Australia is subject to a tariff of 10pc. Indonesia, the world's largest nickel producer, is subject to a tariff of 32pc, although so far it has not supplied material to the US. Total US imports of nickel sulphate last year reached 3,738t, up from just 1,125t in 2020.
+
+With regard to synthetic graphite, another essential item for battery cell production, the US imported 115,778t in 2024, up substantially from 30,109t in 2020. Most of this came from China, at 74pc of the import market. This material now will be subject to 54pc tariffs, significantly increasing this cost for US battery cell producers.",www.argusmedia.com,2025-04-03,21,US battery costs face sharp rise on tariffs | Latest Market News,article,0.1305500089,23,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680299-imo-incentive-to-shape-bio-bunker-choices-correction,true,Reports on a specific event (IMO proposal) with factual details and analysis.,IMO incentive to shape bio-bunker choices: Correction | Latest Market News,An International Maritime Organization (IMO) proposal for ship owners who exceed emissions reduction targets to earn surplus credits will play a key role in biofuel bunkering options going forward.,"*Corrects B30 pricing in paragraph 5.*
+
+An International Maritime Organization (IMO) proposal for ship owners who exceed emissions reduction targets to earn surplus credits will play a key role in biofuel bunkering options going forward.
+
+The price of these credits will help determine whether B30 or B100 becomes the preferred bio-bunker fuel for vessels not powered by LNG or methanol. It will also influence whether biofuel adoption is accelerated or delayed beyond 2032.
+
+At the conclusion of its meeting earlier this month the IMO proposed a dual-incentive mechanism to curb marine GHG emissions starting in 2028. The system combines penalties for non-compliance with financial incentives for over-compliance, aiming to shift ship owner behavior through both ""stick"" and ""carrot"" measures. As the ""carrot"", ship owners whose emissions fall below the IMO's stricter compliance target will receive surplus credits, which can be traded on the open market. The ""stick"" will introduce a two-tier penalty system. If emissions fall between the base and direct GHG emissions tiers, vessel operators will pay a fixed penalty of $100/t CO2-equivalent. Ship owners whose emissions exceed the looser, tier 2, base target will incur a penalty of $380/t CO2e. Both tiers tighten annually through 2035.
+
+The overcompliance credits will be traded on the open market. It is unlikely that they will exceed the cost of the tier 2 penalty of $380/t CO2e. *Argus* modeled two surplus credit price scenarios — $70/t and $250/t CO2e — to assess their impact on bunker fuel economics. Assessments from 10-17 April showed Singapore very low-sulphur fuel oil (VLSFO) at $481/t, Singapore B30 at $740/t, and Chinese used cooking oil methyl ester (Ucome), or B100, at $1,143/t (see charts).
+
+If the outright prices remain flat, in both scenarios, VLSFO would incur tier 1 and tier 2 penalties, raising its effective cost to around $563/t in 2028. B30 in both scenarios would receive credits putting its price at $653/t and $715/t respectively. In the high surplus credit scenario, B100 would earn roughly $580/t in credits, bringing its net cost to about $563/t, on par with VLSFO, and more competitive than B30. In the low surplus credit scenario, B100 would earn just $162/t in credits, lowering its cost to approximately $980/t, well above VLSFO.
+
+At these spot prices, and $250/t CO2e surplus credit, B100 would remain the cheapest fuel option through 2035. At $70/t CO2e surplus credit, B30 becomes cost-competitive with VLSFO only after 2032. Ultimately, the market value of IMO over-compliance credits will be a major factor in determining the timing and extent of global biofuel adoption in the marine sector.",www.argusmedia.com,2025-04-21,3,IMO incentive to shape bio-bunker choices: Correction | Latest Market News,article,0.1175432232,18,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680512-tariff-shock-prompts-imf-to-cut-growth-outlook,true,Reports on a specific real-world event (IMF report on economic growth) with news-style reporting,Tariff ‘shock’ prompts IMF to cut growth outlook | Latest Market News,"Global economic growth is expected to be significantly lower in 2025-26 than previously anticipated because of the steep tariffs President Donald Trump is pursuing for most imports and the uncertainty his policies are generating, the IMF said.","Global economic growth is expected to be significantly lower in 2025-26 than previously anticipated because of the steep tariffs President Donald Trump is pursuing for most imports and the uncertainty his policies are generating, the IMF said.
+
+The IMF, in its latest *World Economic Outlook* released today, forecasts the global economy will grow by 2.8pc in 2025 and 3pc in 2026. That compares with the 3.3pc/yr growth for 2025-26 that the IMF was expecting just three months ago.
+
+Today's forecast is based on the tariffs that Trump had in place as of 4 April, before he paused steep tariffs on most countries and escalated tariffs on China. These barriers had pushed up the effective US tariff rate to levels ""not seen in a century"", the IMF said.
+
+While Trump has altered his tariff levels repeatedly, he has imposed an across-the-board 10pc tariff on most imports, a 25pc tariff on steel and aluminum, a 25pc tariff on some imports from Canada and Mexico, and a 145pc tariff on most imports from China.
+
+""This on its own is a major negative shock to growth,"" the IMF said. ""The unpredictability with which these measures have been unfolding also has a negative impact on economic activity and the outlook.""
+
+IMF forecasts are used by many economists to model oil demand projections.
+
+The US and its closest trading partners appear to be among those hardest hit by tariffs and corresponding trade countermeasures. The IMF's baseline scenario forecasts US growth at 1.8pc this year, a decrease of 0.9 percentage points from the forecast the IMF released in January, reflecting higher policy uncertainty, trade tensions and softer demand outlook. Mexico's economy is now projected to shrink by 0.3pc in 2025, rather than grow by 1.4pc, while Canada's growth is forecast at 1.4pc in 2025, down from 2pc.
+
+The release of the IMF report comes as Trump has given no indications of a shift in thinking on tariffs, which he says are generating billions of dollars for the US and will prompt companies to relocate their manufacturing capacity to the US.
+
+""THE BUSINESSMEN WHO CRITICIZE TARIFFS ARE BAD AT BUSINESS, BUT REALLY BAD AT POLITICS. THEY DON'T UNDERSTAND OR REALIZE THAT I AM THE GREATEST FRIEND THAT AMERICAN CAPITALISM HAS EVER HAD!"" Trump wrote on social media on 20 April.
+
+The next day, major stock markets indexes declined by more than 2pc, continuing their crash from when Trump began announcing his tariff policies. Trump on 21 April escalated his attacks against US Federal Reserve chair Jerome Powell for failing to lower interest rates as Trump has demanded.
+
+There could be a ""SLOWING of the economy unless Mr. Too Late"" — his nickname for Powell — ""a major loser, lowers interest rates, NOW,"" Trump wrote.
+
+The IMF also ratcheted down its expectations for the Chinese economy. China's economy is expected to grow by 4pc/yr in 2025-26, down from the 4.6 and 4.5pc, respectively, the IMF was anticipating in January. The euro area is forecast to grow by 0.8pc in 2025 and 1.2pc in 2026, a decrease of 0.2 percentage points from the IMF's previous forecast.",www.argusmedia.com,2025-04-22,2,Tariff ‘shock’ prompts IMF to cut growth outlook | Latest Market News,article,0.1275474925,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2680318-us-offers-trinidad-cushion-from-vz-gas-sanctions,true,Reports on a specific real-world event (US sanctions on Venezuela's energy sector) with news-style reporting,US offers Trinidad cushion from Vz gas sanctions | Latest Market News,"Trinidad and Tobago and the US have agreed to seek ways to prevent Washington's sanctions on Venezuela's energy sector from harming the Caribbean country's natural gas production and energy security, both governments said.","Trinidad and Tobago and the US have agreed to seek ways to prevent Washington's sanctions on Venezuela's energy sector from harming the Caribbean country's natural gas production and energy security, both governments said.
+
+The administration of President Donald Trump revoked licenses earlier this month that had been granted by former president Joe Biden's government to gas-short Trinidad to develop the Dragon and Cocuina gas fields that straddle the maritime border with Venezuela.
+
+""Both sides agreed that we are going to work very closely to find a solution that achieves US objectives regarding Venezuela without harming Trinidad,"" the US State Department and Trinidad prime minister Stuart Young said.
+
+But neither government indicated how Trinidad would find alternative sources of feedstock in the short term to lift output of midstream and downstream products.
+
+Young and US secretary of state Marco Rubio discussed Trinidad's concerns in an 18 April telephone conversation, Young's office said.
+
+""Any outcomes of sanctions upon the Maduro regime and Venezuela is in no way indicative of our relationship with Trinidad and Tobago and the value we place on it,"" the state department said.
+
+Trinidad regards the cross-border gas fields as future sources of feedstock to counter a fall in domestic output that has suppressed LNG, petrochemicals and fertilizer production.
+
+It has struggled to recover gas flow since November 2017, following a long slide from a 4.3 Bcf/d peak in 2010.
+
+Trinidad's 2024 natural gas production of 2.53 Bcf/d was 2pc less than in the previous year, according to the latest data from the energy ministry.
+
+The US Department of the Treasury's Office of Foreign Assets Control (Ofac) had cleared the way for Trinidad and Venezuela to develop the 4.3 trillion cf Dragon field.
+
+Ofac also granted BP and Trinidad's state-owned gas company NGC a license to develop the cross-border Cocuina-Manakin field, which contains at least 1 trillion cf. The Trump administration revoked licenses both this year.",www.argusmedia.com,2025-04-21,3,US offers Trinidad cushion from Vz gas sanctions | Latest Market News,article,0.1122353874,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678679-iea-slashes-2025-global-refinery-runs-growth-forecast,true,Reports on a specific event (IEA forecast) with factual information and news-style reporting,IEA slashes 2025 global refinery runs growth forecast | Latest Market News,"The IEA has sharply lowered its forecast for refinery run growth this year, citing escalating tensions in global trade. ","The IEA has sharply lowered its forecast for refinery run growth this year, citing escalating tensions in global trade.
+
+In its latest *Oil Market Report* (OMR) published today, the energy watchdog said it expects growth in global crude runs of 340,000 b/d, down by 40pc from its previous forecast of 570,000 b/d.
+
+The IEA sees total global crude runs averaging 83.2mn b/d this year.
+
+Increased throughput from non-OECD countries still drives this year's growth, with the IEA expecting an increase of 830,000 b/d to 47.6mn b/d. The IEA has not adjusted this figure, as stronger runs in China through the first quarter of this year and higher Russian forecasts have offset downgrades in other non-OECD countries.
+
+Chinese crude runs in January and February averaged 15.2mn b/d, around 470,000 b/d higher than the IEA's forecast, it said. The body raised its Russian forecasts from the second quarter as Ukrainian attacks on Russian infrastructure have slowed.
+
+The IEA forecasts OECD refinery runs will fall by 490,000 b/d this year because of refinery closures, resulting in a cut from its previous forecast of 100,000 b/d, to 35.6mn b/d. OECD Europe runs are forecast to fall by 310,000 b/d on the year to 10.9mn b/d.
+
+OECD crude runs rose by 200,000 b/d on the year in February, 40,000 b/d higher than the IEA expected. Throughput was particularly weak in the first quarter of 2024, when extreme cold cut US run rates.
+
+In Mexico, state-owned Pemex's 340,000 b/d Olmeca refinery has still not reached stable operations having started up in mid-2024. The refinery ran no crude in January because of crude quality constraints, the IEA said, and February output there was 7,000 b/d. The IEA estimates the refinery's second crude unit will come online in the fourth quarter.
+
+The IEA said refiners will add more than 1mn b/d of global capacity in 2026, but it forecast growths in crude runs of only 300,000 b/d for that year. Assuming all new and expanded refineries come into operation by then, producers will have to cut runs at older refineries, it said.
+
+Capacity additions will be largest in Asia-Pacific. The IEA expects China's 320,000 b/d Panjin refinery to come online in the second half of 2026, and for producers to add capacity of 480,000 b/d in India.
+
+It sees growth in crude runs as focused on the Mideast Gulf, and runs across the OECD falling.",www.argusmedia.com,2025-04-15,9,IEA slashes 2025 global refinery runs growth forecast | Latest Market News,article,0.1134301472,20,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674191-article-6-credits-could-provide-cbam-cost-flexibility,true,Reports on a specific event (conference) and its discussion about CBAM and Article 6 credits.,Article 6 credits 'could provide CBAM cost flexibility' | Latest Market News,"Allowing the use of credits issued under Article 6 of the Paris climate agreement for compliance with the EU's carbon border adjustment mechanism (CBAM) could provide flexibility for developing countries that lack the capacity to set up their own carbon pricing systems in response to the measure, delegates at a conference in Lisbon, Portugal, heard today.","Allowing the use of credits issued under Article 6 of the Paris climate agreement for compliance with the EU's carbon border adjustment mechanism (CBAM) could provide flexibility for developing countries that lack the capacity to set up their own carbon pricing systems in response to the measure, delegates at a conference in Lisbon, Portugal, heard today.
+
+The CBAM regulation provides for a carbon price already paid on a product in its country of origin to be deducted from CBAM costs, providing an incentive for countries importing products covered by the measure to the EU to introduce equivalent carbon pricing systems.
+
+But developing countries often lack the capacity to enact such policies, the chief sustainability and innovation officer at ACT Group, Federico di Credico, told delegates, and allowing the use of Article 6 credits for compliance could provide an alternative.
+
+This could in one form take place implicitly, di Credico said, if CBAM liabilities are adjusted down in relation to pricing systems that themselves allow some compliance using Article 6 credits. An example of this is Singapore, where 5pc of the country's carbon tax can be offset through the purchase of Article 6 internationally traded mitigation outcomes (Itmos).
+
+A more direct inclusion of Article 6 credits for compliance could entail a calculation on a euro-for-euro basis, di Credico suggested, for example reducing a CBAM liability of €100 to €50 if the importer has purchased €50-worth of Article 6 credits. Using a tonne-for-tonne basis would not work because the CBAM is not volume based, he said.
+
+But the uncertainty surrounding Article 6 credits means that their inclusion would bring an added layer of complexity to the CBAM, Cedric de Meeus of cement producer Holcim said. Article 6 credits are not usable in the EU emissions trading system (ETS), which forms the reference price for the CBAM, he pointed out, while not all activities producing Article 6 credits would be equivalent to the deep decarbonisation being carried out by European industry.
+
+It remains unclear how the EU will take into account carbon prices in other jurisdictions for the purposes of the CBAM. The CBAM regulation includes the ability to credit a ""carbon price… effectively paid in the country of origin"" but does not define what falls within this term, and the implementing regulation that will provide further detail on the matter has not yet been tabled.
+
+Article 6 of the Paris deal provides for two carbon pricing mechanisms allowing countries to collaborate voluntarily to reduce their emissions. Article 6.2, which is already fully operational, produces Itmos through bilateral agreements on emissions reduction or removal projects, while Article 6.4 establishes the soon-to-be-implemented Paris Agreement Crediting Mechanism (Pacm), a UN-regulated global carbon crediting system.",www.argusmedia.com,2025-04-02,22,Article 6 credits 'could provide CBAM cost flexibility' | Latest Market News,article,0.1234116577,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676061-south-korean-beef-imports-to-remain-flat-demand-falls,true,"Reports on a specific economic forecast and import data, presented in a news-style format.","South Korean beef imports to remain flat, demand falls | Latest Market News","South Korea's beef imports are expected to remain flat in 2025, tempered by lower domestic consumption and a tighter US supply outlook, according to the US Department of Agriculture's (USDA) Foreign Agricultural Service (FAS).","South Korea's beef imports are expected to remain flat in 2025, tempered by lower domestic consumption and a tighter US supply outlook, according to the US Department of Agriculture's (USDA) Foreign Agricultural Service (FAS).
+
+South Korea is forecast to import 574,000t carcass weight equivalent (cwe) of beef in 2025, down slightly from 577,000t in 2024, because of falling domestic consumption, higher prices of imports, and competitive pricing of local beef. The country's beef imports have been declining since 2023, curbed by a stronger US dollar and domestic supply.
+
+Domestic beef consumption is expected to decline by around 2pc on the year, as the South Korean economy slows and consumer demand for higher-priced domestic beef and imported premium muscle cuts dampens, according to FAS.
+
+South Korea imported 47pc of its beef from the US and 46pc from Australia in 2024, according to FAS. But the US cattle herd has declined to its lowest level since 1951 in 2025, which could shift market share in Australia's favour.
+
+South Korea's imports of Australian beef rose to 45,000t in January-March 2025, up by 10pc from the same period in 2024, Australia's Department of Agriculture, Fisheries and Forestry (DAFF) data show.
+
+Australia's share of imports could rise further if South Korea implements countermeasures after the US applied 25pc tariffs on the country's exports on 2 April. But South Korea will remove the 2.6pc tariff on US beef from January 2026 under an existing Free Trade Agreement, giving the US a significant competitive advantage over Australian products.
+
+Australia's ability to gain additional market share is also limited by the safeguard quota of 192,206t for 2025 under the Korea-Australia Free Trade Agreement (KAFTA). A tariff of 24pc is applied if volumes rise above this level. Australia exported 200,545t of beef to South Korea in 2024 — more than 8,000t above the 2024 safeguard quota.",www.argusmedia.com,2025-04-08,16,"South Korean beef imports to remain flat, demand falls | Latest Market News",article,0.1171458764,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672682-bitu-river-resumes-operations-after-west-africa-hijack,true,Reports on a specific real-world event (hijacking and resumption of operations of a tanker) with news-style reporting,Bitu River resumes operations after west Africa hijack | Latest Market News,"The 15,000dwt Rubis Asphalt bitumen tanker <i>Bitu River</i>, which was boarded by pirates in the Gulf of Guinea offshore west Africa earlier this month, is now back in operation, the company said today.","The 15,000dwt Rubis Asphalt bitumen tanker *Bitu River*, which was boarded by pirates in the Gulf of Guinea offshore west Africa earlier this month, is now back in operation, the company said today.
+
+The vessel, which began operating in 2022 as a new-build tanker in Rubis' extensive bitumen fleet, was hijacked off the west African islands of Sao Tome and Principe in early March. On 18 March, more than 10 days after the initial incident, vessel tracking agency MarineTraffic reported on X, formerly Twitter, that three armed men had boarded the tanker.
+
+No confirmation has been received on the status and wellbeing of the crew after news reports that shots had been fired after the vessel was hijacked, and that a number of crew members had been kidnapped. Rubis Asphalt declined to comment on those matters.
+
+MarineTraffic said that the *Bitu River* had been on route from Lome, Togo, to Douala, Cameroon, at the time of the attack.
+
+Leading west African bitumen supplier Rubis operates its 30,000t capacity west African bitumen terminal hub at Lome, bringing large 30,000-40,000t cargoes — mainly from the Mediterranean — to the port where the tankers and storage facility feed smaller regional bitumen tankers including the *Bitu River, *whichthen supply Nigerian and other west African import terminals.
+
+""Piracy remains an ongoing threat in the Gulf of Guinea, despite an overall decline in reported incidents in recent years,"" MarineTraffic said. ""The region has seen several boardings, with maritime security agencies continuing to advise vessels to assess risks and engage protective measures where feasible"".",www.argusmedia.com,2025-03-28,27,Bitu River resumes operations after west Africa hijack | Latest Market News,article,0.1211401942,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2675340-us-pe-exports-could-lose-market-share-on-new-tariffs,true,Reports on a specific real-world event (tariffs) with news-style reporting,US PE exports could lose market share on new tariffs | Latest Market News,US polyethylene (PE) traders are concerned that retaliatory tariffs announced this week by China and being considered by the European Union will close the door to two of the biggest markets for US resin exports.,"US polyethylene (PE) traders are concerned that retaliatory tariffs announced this week by China and being considered by the European Union will close the door to two of the biggest markets for US resin exports.
+
+China announced today it will impose a 34pc tariff on all imports from the US from 10 April, while the EU is in the process of finalizing countermeasures this week, all in response to widespread tariffs announced by US president Donald Trump on 2 April.
+
+""This closes off China,"" said one US export trader. ""And it looks like a full stop in Europe too.""
+
+The US exported 2.4mn t of PE to China in 2024, representing 16.8pc of total US PE exports, according to data from Global Trade Tracker. Exports to the EU totaled 2.26mn t, representing 15pc of all US exports.
+
+US PE exports in 2024 totaled 14.2mn t, with exports representing 47pc of total sales last year.
+
+During the previous Trump administration, China provided waivers for certain tariffs, including on some PE grades. Some market participants have said that may be possible again, while others have said they see it as less likely, as China has become more self-sufficient, and has other alternative suppliers, such as the Middle East.
+
+""(China) is in a better position to impose tariffs on PE today than they were in 2018,"" said one North American PE producer.
+
+It will be difficult for US producers to make up for the loss of market share in China and the EU, which could result in producers needing to slow operating rates.
+
+For now, markets in Africa, Latin America and southeast Asia, remain open for US material, but traders are concerned that other top trading partners could also retaliate against the US, closing off additional markets.
+
+""There are not enough places to go with this stuff,"" the trader said.
+
+With limited export opportunities, the North American PE producer agreed that production would likely need to slow to keep material from backing up in the domestic market and causing domestic prices to fall.
+
+""The last time we saw tariff action from China, there was an impact on the domestic market,"" the producer said. ""Pricing went down.""
+
+For this week, US PE export pricing has held fairly steady as the market absorbs the tariff news. But market participants said they believe prices could move down in the coming weeks if production is not slowed.",www.argusmedia.com,2025-04-04,20,US PE exports could lose market share on new tariffs | Latest Market News,article,0.116184361,22,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672620-australia-s-boral-set-to-stay-below-emissions-baseline,true,Reports on a specific corporate action (Boral's emissions) with factual details and a clear timeframe.,Australia’s Boral set to stay below emissions baseline | Latest Market News,"Australian building materials firm Boral expects to remain below its emissions baseline under the safeguard mechanism, it said today as it announced further decarbonisation investments for its flagship cement manufacturing operations.","Australian building materials firm Boral expects to remain below its emissions baseline under the safeguard mechanism, it said today as it announced further decarbonisation investments for its flagship cement manufacturing operations.
+
+Boral is ""on track"" to remain below the baseline safeguard mechanism requirements, chief executive officer Vik Bansal said on 28 March. This is because of the new kiln feed optimisation project and previous investments in decarbonisation projects, he noted.
+
+Boral's Berrima cement plant in New South Wales (NSW) state will invest in a new cement kiln infrastructure project that will reduce the facility's scope 1 emissions by up to 100,000 t/yr of CO2 equivalent (CO2e) from 2028, it said on 28 March.
+
+The project was awarded A$24.5mn ($15.4mn) under the Australian federal government's A$1.9bn Powering the Regions Fund (PRF). Grants will come from the PRF's A$600mn Safeguard Transformation Stream, aimed at decarbonisation projects at heavy industry facilities covered under the safeguard mechanism.
+
+The Berrima plant — Boral's only facility under the mechanism — reported 979,872t of CO2e in the July 2022-June 2023 compliance year, below its baseline of 1.075mn t of CO2e. The facility will be eligible to receive safeguard mechanism credits (SMCs) from the July 2023-June 2024 year onwards for any emissions below the baseline.
+
+The company also upgraded its carbon-reduction technology at Berrima last year, reducing fuel-based emissions through the use of alternative fuels at the kiln. The new kiln feed optimisation project will lead to a reduction in the so-called process emissions — the largest and hardest-to-abate emissions source in cement manufacturing. Approximately 35pc of Berrima's scope 1 emissions originate from fuel combustion, while the remaining 65pc are process emissions, according to the company.
+
+Australia's Clean Energy Regulator (CER) will publish 2023-24 safeguard data by 15 April.",www.argusmedia.com,2025-03-28,27,Australia’s Boral set to stay below emissions baseline | Latest Market News,article,0.1201280729,16,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2681174-brazilian-wildfires-burn-70pc-less-area-in-1q,true,Reports on a specific real-world event (wildfires in Brazil) with factual data and news-style reporting,Brazilian wildfires burn 70pc less area in 1Q | Latest Market News,"Wildfires in Brazil scorched an area almost equivalent to the size of Cyprus in January-March, but still 70pc less than in the same period in 2024 as the rainy season was above average in most of the north-central part of the country this year. ","Wildfires in Brazil scorched an area almost equivalent to the size of Cyprus in January-March, but still 70pc less than in the same period in 2024 as the rainy season was above average in most of the north-central part of the country this year.
+
+The wildfires spread out over 912,900 hectares (ha) in the first three months of 2025, down from 2.1mn ha in the same period of 2024, according to environmental network MapBiomas' fire monitor researching program. The reduced burnt areas are related to the rainy season in most of the country, but still-high wildfire levels in the Cerrado biome showed that specific strategies are necessary for each biome to prevent further climate-related impacts, researchers said.
+
+The Cerrado lost 91,700ha to wildfires in the first quarter, up by 12pc from a year before and more than double from the average since 2019.
+
+Burnt areas in the Atlantic forest also increased 18,800ha in the period, up by 7pc from a year earlier. Wildfire-damaged areas in the southern Pampa biome, or low grasslands, grew by 1.4pc to 6,600ha.
+
+The Amazon biome lost over 774,000ha to wildfires in the first quarter of 2025, a 72pc drop from a year earlier, while it accounted for almost 52pc of burnt areas in March. The loss represented 84pc of the total burnt land in the period.
+
+Burnt areas in the central-western Pantanal biome, or tropical wetland, fell by 86pc in the first quarter to 10,900ha. The northeastern Caatinga biome, or seasonally dry tropical forest, lost around 10,000ha in burnt areas, down by 8pc from the same period in 2024. Reductions may not persist as a drought season will begin in May and is expected to be severe, according to Mapbiomas. Last year, an extended drought season prompted burnt areas to grow by 79pc from 2023.
+
+Northern Roraima state was the state to suffer the most from wildfires in the period, with 415,700ha lost to wildfires during its distinct drought season in the beginning of the year, while other states faced a rainy season. Northern Para and northeastern Maranhao followed, with 208,600ha and 123,800ha of burnt areas, respectively.
+
+Wildfires hit over 24,730ha of soybean fields in the period, a 29pc decrease from a year earlier, while burnt areas in sugarcane fields fell by 31pc to around 7,280ha.
+
+Wildfires hit 106,600ha of the country in March, a 86pc decrease from 674,900ha a year earlier.
+
+| Burnt areas in March | ha | |
+| 2025 | 2024 | |
+| Amazon | 55,172 | 732,929 |
+| Cerrado | 37,937 | 20,995 |
+| Atlantic Forest | 9,262 | 4,509 |
+| Caatinga | 2,296 | 755 |
+| Pampa | 1,514 | 127 |
+| Pantanal | 562 | 21,799 |
+| Total | 106,641 | 781,114 |
+| — Mapbiomas - Monitor do fogo |",www.argusmedia.com,2025-04-23,1,Brazilian wildfires burn 70pc less area in 1Q | Latest Market News,article,0.1205790931,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672948-us-consumer-confidence-down-on-policy-angst,true,Reports on a specific real-world event (consumer confidence decline) with news-style reporting,US consumer confidence down on policy angst | Latest Market News,"The University of Michigan's gauge of consumer sentiment fell in March to the lowest level since November 2022, led by a slump in expectations over the ""potential for pain"" from US economic policies introduced by the new administration. ","The University of Michigan's gauge of consumer sentiment fell in March to the lowest level since November 2022, led by a slump in expectations over the ""potential for pain"" from US economic policies introduced by the new administration.
+
+Sentiment fell to 57, down from 64.7 in February and 79.4 in March 2024, according to the University of Michigan's consumer sentiment survey released Friday. The final reading for March was lower than the preliminary reading. The sentiment index fell to a record low of 50 in June 2022 on inflation concerns.
+
+The index of consumer expectations fell to 52.6, the lowest since July 2022, from 64 in February and 77.4 in March last year. The expectations index has lost more than 30pc since November last year.
+
+""Consumers continue to worry about the potential for pain amid ongoing economic policy developments,"" the survey director Joanne Hsu said.
+
+The decline ""reflects a clear consensus across all demographic and political affiliations: Republicans joined independents and Democrats in expressing worsening expectations … for their personal finances, business conditions, unemployment and inflation,"" Hsu said.
+
+Current economic conditions slipped to 63.8 in March from 65.7 in February and 82.5 last March.
+
+Two thirds of consumers expect unemployment to rise in the year ahead, the highest reading since 2009. Year-ahead inflation expectations jumped to 5pc this month, the highest reading since November 2022, from 4.3pc last month.
+
+The University of Michigan survey comes three days after The Conference Board's preliminary Consumer Expectations Index fell in March to its lowest in 12 years, to below a threshold that ""usually signals"" a recession.",www.argusmedia.com,2025-03-28,27,US consumer confidence down on policy angst | Latest Market News,article,0.1196702811,17,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677837-participants-mostly-support-imo-ghg-pricing-mechanism,true,Reports on a specific real-world event (IMO GHG pricing mechanism approval) with news-style reporting,Participants mostly support IMO GHG pricing mechanism | Latest Market News,"International shipping organisations and market participants mostly support the global greenhouse gas (GHG) pricing mechanism approved today at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting, but some raised concerns.","International shipping organisations and market participants mostly support the global greenhouse gas (GHG) pricing mechanism approved today at the International Maritime Organization's (IMO) 83rd Marine Environment Protection Committee (MEPC) meeting, but some raised concerns.
+
+The structure approved by the IMO establishes that ships must reduce their fuel intensity by a ""base target"" of 4pc in 2028 against 93.3 gCO2e/MJ, the latter representing the average GHG fuel intensity value of international shipping in 2008. Emissions above this target will be charged at $380/tCO2e.
+
+The levels defined by the approved regulation are achievable, according to a market participant, who said the gradually increasing targets may allow the market to properly adapt to the transition.
+
+The International Chamber of Shipping (ICS) secretary general Guy Platten said the sector is already investing billions of dollars in 'green' technology, so the agreement gives certainty that sustainable marine fuels producers need.
+
+""The world's governments have now come forward with a comprehensive agreement which, although not perfect in every respect, we very much hope will be formally adopted later this year,"" he said.
+
+The European Shipowners (ECSA) secretary general Sotiris Raptis agreed the draft ""is not perfect"", but he celebrated progress towards a net zero emissions target, saying ""it is a good starting point for further work"" and pointing out that it may ensure the necessary investment in production of clean fuels.
+
+During a press briefing, IMO secretary general Arsenio Dominguez said ships operating in international waters will be obliged to comply with the regulations after adoption, despite the US' refusal to engage with the discussions. Adoption of the pricing mechanism will be discussed and voted on in October.
+
+Offering a counterview, the Global Maritime Forum said the agreed measures may not be strong enough to reach IMO targets.
+
+""The GHG intensity targets create uncertainty as to whether the strategy's emissions reduction checkpoints for 2030 and 2040 will be met,"" it said. ""As currently designed, measures are unlikely to be sufficient to incentivise the rapid development of e-fuels such as e-ammonia or e-methanol, which will be needed in the long run due to their scalability and emission reduction potential.""
+
+It said that failure to invest in these fuels would put at risk the target of at least 5pc zero- and near-zero emission fuel use by 2030 and the industry's entire 2050 net-zero goal.
+
+The World Shipping Council's vice president Bryan Wood-Thomas praised the agreement and said one benefit of it is the pricing system that is ""more aggressive"" if a vessel fails to meet the GHG intensity standard.
+
+""But you also have a fee system that gives investors more confidence in actual revenue [from using cleaner fuels],"" he said.
+
+The Brazilian representative told *Argus* the fact that some countries thought the agreement was too ambitious while others indicated it was not ambitious enough show the group may have reached a balance that can be possible to comply.
+
+About the Brazilian position, the representative said the country ""was never against an agreement"".
+
+""We were only against some aspects of the agreement, and we think that the membership has heard our concerns, and that's why we ended up pretty happy with the results"", he said. Brazil voted in favour of the agreement today.",www.argusmedia.com,2025-04-11,13,Participants mostly support IMO GHG pricing mechanism | Latest Market News,article,0.120597853,24,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676247-kazakhstan-continues-to-massively-exceed-opec-target,true,Reports on a specific real-world event (Kazakhstan exceeding Opec+ target) with news-style reporting,Kazakhstan continues to massively exceed Opec+ target | Latest Market News,Kazakhstan does not expect any major reduction in crude output in April after massively exceeding its Opec+ target in March.,"Kazakhstan does not expect any major reduction in crude output in April after massively exceeding its Opec+ target in March.
+
+Kazakhstan's crude production rose by 43,000 b/d to a record 1.79mn b/d in March, deputy energy minister Alibek Zhamauov said today, putting it 322,000 b/d above its Opec+ target of 1.468mn b/d. He added that Kazakhstan has not yet been able to agree with international oil companies operating the country's largest fields about reducing output.
+
+Kazakh production has surged following a major output increase at the Chevron-led Tengiz field in January — part of the field's future growth project (FGP). Zhamauov said that there has not yet been any agreement on reducing Tengiz output as it ""is a very challenging action, especially for Chevron [which] spent $50bn on the FGP project [and] told us it's not possible for them to reduce output"".
+
+Tengiz production hit 901,000 b/d in March, Zhamauov said, compared to previous levels of 600,000-660,000 b/d. Kazakhstan's second-largest oil field, Kashagan, which is also operated by international firms, produced 387,000 b/d in March, he said. Neither are expected to reduce output in April, he added.
+
+Zhamauov said that Kazakhstan will try to reduce output from smaller fields operated by domestic producers such as state-controlled Kazmunaigaz. But any decrease from these fields will not be enough to offset the rise from Tengiz.
+
+Kazakhstan remains one of the Opec+ alliance's largest overproducers, despite repeatedly pledging to compensate for exceeding its target since January 2024. This has frustrated other Opec+ members, which have largely stuck to their production targets.
+
+Kazakhstan's compensation plan states its March production should have been 1.43mn b/d.
+
+Kazakhstan's continued overproduction is understood to have contributed towards the decision by Opec+ members to start increasing output from April.
+
+Zhamauov said that Kazakhstan's crude production and exports have not been impacted by the closure of two single-point moorings (SPMs) at the Caspian Pipeline Consortium (CPC) terminal on Russia's Black Sea coast late last month.
+
+Kazakhstan's crude exports were 1.41mn b/d in March, up from 1.39mn b/d in February, while refinery runs were 370,000 b/d, up by 22,000 b/d, Zhamauov said. Condensate production was 290,000 b/d, compared to 278,000 b/d in February. This brings Kazakhstan's total liquids production in March to 2.08mn b/d.",www.argusmedia.com,2025-04-08,16,Kazakhstan continues to massively exceed Opec+ target | Latest Market News,article,0.1136402924,19,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678908-united-airlines-to-cut-3q-capacity-on-uncertainty,true,"Reports on a specific corporate action (United Airlines cutting capacity) with financial details, in a news-style format.",United Airlines to cut 3Q capacity on uncertainty | Latest Market News,United Airlines plans to decrease the number of flights it operates in the third quarter because of lower passenger numbers and economic uncertainties.,"United Airlines plans to decrease the number of flights it operates in the third quarter because of lower passenger numbers and economic uncertainties.
+
+The US-based air carrier said that it will be removing four percentage points of scheduled domestic capacity in the third quarter of 2025 and expects to retire 21 aircraft earlier than previously planned.
+
+Global economic uncertainty prompted the company to provide two scenarios for for its financial results for 2025 — one based on the US economy remaining weaker but stable, and the other for the US entering a recession. In the stable scenario, assuming current fuel price outlooks, the company expects a $11.50-$13.50 per share profit. Under the recessionary scenario profits would be in the $7-9/share range.
+
+Despite the possibility of slower busines, the airline plans to expand its investments at Chicago O'Hare International Airport in Chicago, Illinois, with six additional gates and plans to expand at San Francisco's international airport as well.
+
+### 1Q results
+
+In the first quarter domestic passenger load factor — a measurement of capacity utilization — declined by 3.4 percentage points to 80.3pc compared to the same quarter in 2024.
+
+United's revenue passenger miles (RPM) — a measurement of total miles flown by paying passengers — increased by 3.6pc to 59.5bn miles in the first quarter compared to the previous year.
+
+Available seat miles (ASM) — a measure of capacity — rose by 4.9pc to 75.2bn miles in the quarter.
+
+United's average fuel cost decreased by 12.2pc to $2.53/USG during the first quarter. The airline consumed 4.1pc more fuel in the quarter.
+
+Total operating expenses rose by 1.3pc to $12.6bn in the quarter while total operating revenue increased by 5.4pc to $13.2bn.
+
+The airline reported $387mn profit in the first quarter, up from a $124mn loss reported a year earlier.",www.argusmedia.com,2025-04-15,9,United Airlines to cut 3Q capacity on uncertainty | Latest Market News,article,0.1224701043,19,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672770-brazil-bets-on-plastics-despite-global-uncertainties,true,Reports on a specific real-world event (Brazil's plastics industry investments) with news-style reporting,Brazil bets on plastics despite global uncertainties | Latest Market News,"Brazil's plastics industry expects investments of R10.5bn/yr ($1.8bn/yr) for the next few years despite potential tariff threats that could upend trading relationships, plastic industry association Abiplast said.","Brazil's plastics industry expects investments of R10.5bn/yr ($1.8bn/yr) for the next few years despite potential tariff threats that could upend trading relationships, plastic industry association Abiplast said.
+
+Factory expansions, advancements in sustainable packaging, new recycling technologies and enhancements in reverse logistics will fuel the investments, the association said at its Plasticos Brasil industry event.
+
+Despite the optimism, Latin American polymers markets are experiencing a period of uncertainty caused by global market disruptions resulting from tariff threats by US president Donald Trump and other factors.
+
+The threats of tariffs and retaliations has disturbed traditional plastic resin flows, resulting in lower prices throughout the region, with the effects most evident in the region's largest market, Brazil.
+
+A global polymer trader told *Argus* that polyethylene (PE) prices have reached record lows, with high-density polyethylene (HDPE) blow molding grades dropping close to $900/t during the week, compared with the $1,040–1,080/t range on 27 February.
+
+Other PE grades, as well as polypropylene (PP) prices, have followed a similar downward trend. On the other hand, offers of low density polyethylene (LDPE) and linear low density polyethylene (LLDPE) grades are limited, but the scarcity is not pushing these grades upward, according to the source.
+
+Instead of taking advantage of discounts, many buyers are postponing purchasing decisions in anticipation of further price drops, leading to fewer deals.
+
+Resin produced in the US and the Middle East is also being sold by Chinese traders at prices significantly lower than fresh offers from the original producers. These additional volumes, offered as re-exports, have depressed global prices, particularly in Latin America and especially in Brazil.
+
+As a result, some traders continue to lose market share in Brazil, they told *Argus.* This trend is part of a downturn in the petrochemical industry's cycle, which some traders said will persist for at least a couple more years.
+
+Despite these challenges, many market participants were emphatic that they closed many contracts and that they remain optimistic.
+
+### Regional developments
+
+Brazilian chemical giant Braskem told *Argus* that Mexican joint venture Braskem Idesa's new ethane import terminal is scheduled to start up in May.
+
+With the move, the Mexican JV will serve all of its PE plant's feedstock needs with ethane imported from the US. It remains unclear if the Trump administration's threats about imposing fees on Chinese-made vessels when they dock in US ports could impede Braskem's strategy in the region.
+
+Braskem's first vessel, the Chinese-built 19,000t *Brilliant Future*, recently began transporting ethane to Braskem Idesa's complex from the US and a second vessel, with similar specifications and the same route, will be delivered in June.
+
+Brazil's Unipar Carbocloro new $35mn plant in Camacari, in northeastern Bahia state, is gradually ramping up its capacity utilization as operations start, with an official opening scheduled for early April. The plant is designed to produce 10,000 t/yr of chlorine, 12,000 t/yr of caustic soda, 25,000 t/yr of hydrochloric acid and 20,000 t/yr of sodium hypochlorite.
+
+Unipar also said that the gradual resumption of operations at its Bahia Blanca, Argentina, plant is progressing as planned. The plant went off line on 7 March because of torrential rains.",www.argusmedia.com,2025-03-28,27,Brazil bets on plastics despite global uncertainties | Latest Market News,article,0.1206478307,24,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2679030-antofagasta-s-1q-copper-output-rises,true,Reports on a specific real-world event (Antofagasta's copper output) with news-style reporting,Antofagasta’s 1Q copper output rises | Latest Market News,"London-listed mining firm Antofagasta's copper production increased by 20pc on the year in the first quarter of 2025, primarily because of higher output at its two Chilean concentrators Los Pelambres and Centinela. ","London-listed mining firm Antofagasta's copper production increased by 20pc on the year in the first quarter of 2025, primarily because of higher output at its two Chilean concentrators Los Pelambres and Centinela.
+
+The company produced 154,700t in the first quarter, up by 19.6pc from the same period a year earlier. Copper sales increased by 47.1pc on the year to 170,200t in the first quarter.
+
+First-quarter copper output at Los Pelambres increased by 26.4pc on the year to 69,900t, after pipeline maintenance work was undertaken in February last year.
+
+First-quarter copper production at Centinela rose by 23.6pc on the year to 55,600t, with concentrate production rising by 56.1pc on the year to 35,900t, reflecting higher copper grades and ore processing rates, and cathode output decreasing by 10pc on the year to 19,800t.
+
+First-quarter copper output at Antucoya rose by 3.1pc on the year to 20,200t, while production at Zaldivar decreased by 5.3pc on the year to 9,000t.
+
+Group copper production for 2025 is expected to be in the range of 660,000-700,000t.
+
+""The medium-term outlook for copper remains strong given its fundamental role in energy security and electrification, positioning it as a metal of the future. We remain well-positioned to meet the rising demand through our pipeline of projects currently under construction,"" the company's chief executive Ivan Arriagada said.
+
+Antofagasta's molybdenum production increased by 14.8pc on the year to 3,100t in the first quarter, following higher molybdenum grades processed at Centinela. Molybdenum output increased by 60pc on the year to 800t at Centinela and by 4.5pc on the year to 2,300t at Los Pelambres.
+
+Antofagasta operates four mines across Chile, the world's largest copper-producing country.",www.argusmedia.com,2025-04-16,8,Antofagasta’s 1Q copper output rises | Latest Market News,article,0.1240005201,18,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672994-argentina-soy-harvest-starts-rain-slows-corn-progress,true,Reports on a specific real-world event (Argentina soy harvest) with news-style reporting,"Argentina soy harvest starts, rain slows corn progress | Latest Market News",Argentine soybean farmers began harvesting during the past week and the corn harvest continued to advance even as rain in some areas hindered work in the fields.,"Argentine soybean farmers began harvesting during the past week and the corn harvest continued to advance even as rain in some areas hindered work in the fields.
+
+The first delivery of soybeans from Argentina's current growing season was received earlier this week at a Cofco processing plant in the town of Timbúes, the Rosario Board of Trade (RBT) reported.
+
+The oilseeds came from fields that were harvested on 21 March, with an estimated yield of about 4.5 metric tonnes (t) per hectare (ha), well above the RBT's forecast for average yields of 2.8 t/ha at the national level for this year.
+
+Soybean crops in parts of Argentina's most important agricultural regions are ready to be harvested, or very close to being ready, and harvesting work should accelerate in coming days, according to the Buenos Aires Grain Exchange (Bage).
+
+Argentina's corn farmers made good progress with their harvesting last week as early-planted corn matures and after some fields of later-planted corn developed early because of drought stress, Bage said.
+
+But work has been slowed in some areas by recent rains that left fields inaccessible. More precipitation is forecast for the next few days in many of the country's key crop-producing areas, which could hamper both the corn and the soybean harvests.
+
+The corn harvest was reported as having completed 19.2pc of the estimated area planted as of 26 March, up from 13.6pc a week earlier. Corn yields averaged 8.4 t/ha at the national level, with average yields in some regions reaching 9.6 t/ha, the Exchange said.
+
+With the progress in corn harvesting and the looming soybean harvest, farmers' sales of both crops jumped in the week ending 19 March, according to the Economy Ministry. Export sales of soybeans more than doubled to 200,800t from 98,700t the previous week, and export sales of corn jumped 72pc to 699,000t.",www.argusmedia.com,2025-03-28,27,"Argentina soy harvest starts, rain slows corn progress | Latest Market News",article,0.1171845234,17,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2677214-eia-slashes-wti-outlook-by-7-bl-on-trade-uncertainty,true,Reports on a specific event (EIA's revised oil price outlook) with factual information.,EIA slashes WTI outlook by $7/bl on trade uncertainty | Latest Market News,"The US light sweet crude benchmark will be nearly $7/bl lower this year than previously expected, with an ongoing trade war stifling global demand by nearly 500,000 b/d, the Energy Information Administration (EIA) said today.","The US light sweet crude benchmark will be nearly $7/bl lower this year than previously expected, with an ongoing trade war stifling global demand by nearly 500,000 b/d, the Energy Information Administration (EIA) said today.
+
+WTI at Cushing, Oklahoma, is expected to average $63.88/bl in 2025, the agency said in its latest *Short-Term Energy Outlook* (STEO), lower by $6.80/bl from its March forecast. It will fall further to $57.48/bl in 2026, or $7.49/bl lower from the prior STEO.
+
+Brent prices saw similar downward revisions and is now forecast at $67.68/bl in 2025 and $61.48/bl in 2026.
+
+The latest STEO was to be released on 8 April, but the EIA said it needed more time to rerun its models in light of last week's sweeping tariff action by US president Donald Trump and subsequent retaliation by China. The protectionist measures have led major banks to cut oil price forecasts amid growing concerns over a stagnating US economy.
+
+The EIA completed its analysis on 7 April meaning it did not incorporate the most recent developments, including Trump's 9 April pause on the highest levels of punitive tariffs against key US trading partners and an increase in Chinese tariffs.
+
+The latest forecast is ""subject to significant uncertainty,"" said the EIA.
+
+Global consumption of oil and liquid fuels is now expected to average 103.64mn b/d in 2025, lower by 490,000 b/d from the previous forecast. Consumption in 2026 is forecast at 104.68mn b/d, lower by 620,000 b/d.
+
+Global production meanwhile was lowered by to 104.1mn b/d for 2025 and to 105.35mn b/d for 2026. These are lower from the prior forecast by 70,000 b/d and 43,000 b/d, respectively.
+
+In the US, domestic consumption is projected to average 20.38mn b/d in 2025, lower by 70,000 b/d compared to last month's STEO. Consumption was lowered for 2026 by 110,000 b/d at 20.49mn b/d.
+
+Domestic production will come in at 13.51mn b/d in 2025 and 13.56mn b/d in 2026, the EIA said. This is lower by 100,000 b/d and 200,000 b/d, respectively, compared to the March STEO.",www.argusmedia.com,2025-04-10,14,EIA slashes WTI outlook by $7/bl on trade uncertainty | Latest Market News,article,0.1113787815,19,274,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676920-mexico-inflation-quickens-in-march,true,Reports on a specific real-world event (Mexico's inflation) with news-style reporting,Mexico inflation quickens in March | Latest Market News,"Mexico's consumer price index (CPI) quickened to an annual 3.8pc in March, with price spikes in beef, housing and tourism offsetting easing in energy and produce prices.","Mexico's consumer price index (CPI) quickened to an annual 3.8pc in March, with price spikes in beef, housing and tourism offsetting easing in energy and produce prices.
+
+The index increased for a second consecutive month after accelerating from 3.77pc in February off a four-year low of 3.59pc in January. It nevertheless held for a seventh consecutive month within the central bank's long-term target range of 2pc to 4pc.
+
+The result, reported by statistics agency Inegi Wednesday, was in line with the median estimate of analysts polled in Citi Research's 7 April survey.
+
+Core inflation, which excludes volatile energy and food, slowed to an annual 3.64pc in March from 3.65pc the prior month.
+
+Non-core inflation accelerated to 4.16pc from 4.08pc, driven by a 4.9pc gain in agricultural.
+
+Annual inflation for the meat, egg and fish component of CPI slowed to 9pc in March from 10.53pc in February, as egg prices began to recover from bird flu contamination.
+
+Energy inflation eased to an annual 2.72pc in March from 3.74pc in February and 6.34pc in January following an agreement between President Claudia Sheinbaum and gasoline dealers to cap low-grade fuel at Ps24 per liter ($4.49/gallon).
+
+For the month, headline CPI ticked up by 0.31pc in March after a 0.28pc gain the prior month. Core prices were up by 0.43pc for the month, and non-core prices fell by 0.08pc from the prior month.
+
+Beef was a big driver for the monthly uptick in inflation, with prices up by 3.26pc in March from the prior month.
+
+Despite the higher headline rate, Mexican bank Banorte said the inflation trend remains mostly favorable with short-term climate conditions suggesting fruit and vegetable prices likely less volatile in coming months than the same time last year.
+
+Banorte also noted stability in Mexico's core inflation, and expects the central bank to issue its third half-point cut of 2025 to its target interest rate 15 May, lowering the rate to 8.5pc from 9pc.
+
+*By James Young*",www.argusmedia.com,2025-04-09,15,Mexico inflation quickens in March | Latest Market News,article,0.1178133888,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2678480-us-winter-wheat-declines-as-rain-misses-key-regions,true,Reports on a specific real-world event (US winter wheat crop conditions) with news-style reporting,US winter wheat declines as rain misses key regions | Latest Market News,"A lack of rain worsened the US winter wheat crop outlook over the week ending 13 April, with crop conditions falling in four of the top five states.","A lack of rain worsened the US winter wheat crop outlook over the week ending 13 April, with crop conditions falling in four of the top five states.
+
+Portions of eastern Kansas, as well as western South Dakota and North Dakota did receive rain in the week following the previous US Department of Agriculture (USDA) crop conditions update. However, those areas primarily received a quarter of an inch or less of precipitation, according to US National Weather Service data, providing minimal support to the developing US winter wheat crop.
+
+As a result, the share of US winter wheat area rated in good to excellent condition fell 1 percentage point over the week, down to 47pc. Of the top five US winter wheat producing states, crop conditions fell the most in Kansas. The state, which accounts for 22pc of total US winter wheat planted acres, saw the share of acres rated in good-to-excellent condition decline 8 percentage points from the prior week, to 43pc.
+
+Despite the decline, the Kansas remained 5 percentage points above the five-year average. However, the crop emerged early this year due to warmer than typical temperatures and has developed quickly. As of 13 April, 46pc of the crop was reported in the jointing phase, 12 percentage points ahead of the five-year average, according to USDA data. In the next two weeks portions of the crop will begin to develop its grain producing head, making additional precipitation critical.
+
+In addition to Kansas, winter wheat crop condition also declined in Texas, Colorado, and Nebraska. Of the top five wheat producing states, Montana was the exception with the state's winter wheat good-to-excellent ratio remaining flat with the prior week at 59pc, 13 percentage points ahead of the five-year average.
+
+Looking at the week ahead, rain is forecast across the entirety of the US high plains region. Portions of central and eastern Kansas are projected to receive an inch of rain or more, according to the US National Weather Service, adding a much-needed boost to the state's wheat crop outlook. Other portions of the region are expected to receive a quarter of an inch at most, but any additional precipitation at this point in the year will bring a boost to the crop's outlook.",www.argusmedia.com,2025-04-14,10,US winter wheat declines as rain misses key regions | Latest Market News,article,0.1189219564,15,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2673746-us-manufacturing-contracts-in-march-ism,true,Reports on a specific real-world event (US manufacturing contraction) with news-style reporting,US manufacturing contracts in March: ISM | Latest Market News,Economic activity in the US manufacturing sector fell back into contraction in March after a brief expansion as businesses braced for US president Donald Trump's threatened tariffs on imports.,"Economic activity in the US manufacturing sector fell back into contraction in March after a brief expansion as businesses braced for US president Donald Trump's threatened tariffs on imports.
+
+The manufacturing purchasing managers' index fell to 49 in March, down from the 50.3 in February, the Institute for Supply Management reported Tuesday. That followed three months of expansion — above the breakeven threshold of 50 — following 26 months of contraction.
+
+The new orders index contracted for a second month in a row, falling to 45.2, down by 3.4 points from the prior month. Production fell to 48.3 from 50.7. New export orders fell to 49.6 in March from 51.4 the prior month.
+
+""Demand and production retreated and destaffing continued, as panelists' companies responded to demand confusion,"" ISM said. ""Prices growth accelerated due to tariffs, causing new order placement backlogs, supplier delivery slowdowns and manufacturing inventory growth.""
+
+The prices index surged to 69.4, up from 62.4 in February and the highest since mid-2022. Employment fell by 2.9 points to 47.6.
+
+The supplier delivery index fell by 1 point to 53.5, indicating ongoing slowing in deliveries and slowing demand.
+
+Trump plans to unveil sweeping ""reciprocal"" tariffs on major foreign trade partners on 2 April after previewing or announcing multiple tariff actions since taking office, including a 20pc tariff on all imports from China and a 25pc tax on all imported steel and aluminum that both took effect last month. Trump last month also announced a 25pc tariff on all imported cars, trucks and auto parts, scheduled to go into effect on 3 April. The measures, together with mass federal government layoffs and spending cuts, spooked US equity markets, which last month posted heavy losses.
+
+### Comments focus on tariff confusion
+
+Comments from survey participants highlighted uncertainty over how Trump's tariff plans would effect operations and the economy.
+
+""Acute shortages continue to impact supply chain continuity,"" a transportation equipment executive said. ""Chinese restrictions on critical minerals such as germanium have caused major shortages, resulting in all supply needed in 2025 already assumed — and, not surprisingly, significant price increases as a result.""
+
+""Customers are pulling in orders due to anxiety about continued tariffs and pricing pressures,"" according to a computer and electronic products executive.
+
+""Business condition is deteriorating at a fast pace,"" a machinery executive commented. ""Tariffs and economic uncertainty are making the current business environment challenging.""
+
+""New order levels have increased and are better than expected,"" a fabricated metals executive said. ""We suspect that our customers are trying to build inventory at current prices to get ahead of expected tariff and related cost increases.""
+
+*By Bob Willis*",www.argusmedia.com,2025-04-01,23,US manufacturing contracts in March: ISM | Latest Market News,article,0.1284454806,21,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2674942-new-tariffs-could-upend-us-tallow-imports-correction,true,Reports on a specific real-world event (new tariffs) with news-style reporting,New tariffs could upend US tallow imports: Correction | Latest Market News,"New US tariffs on nearly all foreign products could deter further imports of beef tallow, a fast-rising biofuel feedstock and food ingredient that had until now largely evaded President Donald Trump's efforts to reshape global trade.","*Corrects description of options for avoiding feedstock tariffs in 12th paragraph. Story originally published 3 April.*
+
+New US tariffs on nearly all foreign products could deter further imports of beef tallow, a fast-rising biofuel feedstock and food ingredient that had until now largely evaded President Donald Trump's efforts to reshape global trade.
+
+Tallow was the most used feedstock for US biomass-based diesel production in January for the first month ever, with consumption by pound rising month to month despite sharp declines in actual biorefining and in use of competing feedstocks. The beef byproduct benefits from US policies, including a new federal tax credit known as ""45Z"", that offer greater subsidies to fuel derived from waste than fuel derived from first-generation crops.
+
+Much of that tallow is sourced domestically, but the US also imported more than 880,000t of tallow last year, up 29pc from just two years earlier. The majority of those imports last year came from Brazil, which until now has faced a small 0.43¢/kg (19.5¢/lb) tariff, and from Australia, which was exempt from any tallow-specific tariffs under a free trade agreement with US. But starting on 5 April, both countries will be subject to at least the new 10pc charge on foreign imports. There are some carveouts from tariffs for certain energy products, but animal fats are not included.
+
+Some other major suppliers — like Argentina, Uruguay, and New Zealand — will soon have new tariffs in place too, although tallow from Canada is for now unaffected because it is covered by the US-Mexico-Canada free trade agreement.
+
+Brazil tallow shipments to the US totaled around 300,000t in 2024, marking an all-time high, but tallow shipments during the fourth quarter of 2024 fell under the 2023 levels as uncertainty about future tax policy slowed buying interest. Feedstock demand in general in the US has remained muted to start this year because of poor biofuel production margins, and that has extended to global tallow flows.
+
+Tallow suppliers in Brazil for instance were already experiencing decreased interest from US producers before tariffs. Brazil tallow prices for export last closed at $1,080/t on 28 March, rising about 4pc year-to-date amid support from the 45Z guidance and aid from Brazil's growing biodiesel industry, which is paying a hefty premium for tallow compared to exports.
+
+While the large majority of Brazilian tallow exports end up in the US, Australian suppliers have more flexibility and could send more volume to Singapore instead if tariffs deter US buyers. Export prices out of Australia peaked this year at $1,185/t on 4 March but have since trended lower to last close at $1,050/t on 1 April.
+
+In general, market participants say international tallow suppliers would have to drop offers to keep trade flows intact.
+
+## Other policy shifts affect flows
+
+Even as US farm groups clamored for more muscular foreign feedstock limits over much of the last year, tallow had until now largely dodged any significant restrictions. Recent US guidance around 45Z treats all tallow, whether produced in the US or shipped long distances to reach the US, the same. Other foreign feedstocks were treated more harshly, with the same guidance providing no pathway at all for road fuels from foreign used cooking oil and also pinning the carbon intensity of canola oil — largely from Canada — as generally too high to claim any subsidy.
+
+But tariffs on major suppliers of tallow to the US, and the threat of additional charges if countries retaliate, could give refiners pause. Demand could rise for domestic animal fats or alternatively for domestic vegetable oils that can also be refined into fuel, especially if retaliatory tariffs cut off global markets for US farm products like soybean oil. There is also risk if Republicans in the Trump administration or Congress reshape rules around 45Z to penalize foreign feedstocks.
+
+At the same time, a minimum 10pc charge for tallow outside North America is a more manageable price to pay compared to other feedstocks — including a far-greater collection of charges on Chinese used cooking oil. And if the US sets biofuel blend mandates as high as some oil and farm groups are pushing, strong demand could leave producers with little choice but to continue importing at least some feedstock from abroad to continue making fuel.
+
+Not all US renewable diesel producers will be equally impacted by tariffs either. Some tariffs are eligible for drawbacks, meaning that producers could potentially recover tariffs they paid on feedstocks for fuel that is ultimately exported. And multiple biofuel producers are located in foreign-trade zones, a US program that works similarly to the duty drawbacks, and have applied for permission to avoid some tariffs on imported feedstocks for fuel eventually shipped abroad.
+
+Jurisdictions like the EU and UK, where sustainable aviation fuel mandates took effect this year, are attractive destinations.
+
+And there is still strong demand from the US food sector, with edible tallow prices in Chicago up 18pc so far this year. Trump allies, including his top health official, have pushed tallow as an alternative to seed oils.",www.argusmedia.com,2025-04-10,14,New tariffs could upend US tallow imports: Correction | Latest Market News,article,0.1308802525,24,275,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676195-maryland-passes-producer-responsibility-bill,true,Reports on a specific real-world event (passing of a bill) with news-style reporting,Maryland passes producer responsibility bill | Latest Market News,Maryland has approved an extended producer responsibility (EPR) bill intended to pass along the costs of recycling end-of-life packaging to producers.,"Maryland has approved an extended producer responsibility (EPR) bill intended to pass along the costs of recycling end-of-life packaging to producers.
+
+The bill must be signed into law by Governor Wes Moore (D).
+
+Maryland's producer responsibility law establishes fees for consumer goods producers generating more than $1mn/yr in the state.
+
+The fees are intended to reimburse municipal recycling programs for their expenses and to improve recycling infrastructure within the state.
+
+The next steps following the law's passage will be choosing a producer responsibility organization (PRO) by July 2025 to complete a needs assessment for Maryland's recycling system, with the state's initial five-year plan due by July 2028.
+
+The bill requires eco-modulation of fees, meaning that packaging materials incorporating recycled content will receive a discount in fees paid through the program.
+
+If signed by Governor Moore, Maryland will become the [sixth US state]( https://direct.argusmedia.com/newsandanalysis/article/2660158) to establish a producer responsibility law for plastic packaging.",www.argusmedia.com,2025-04-08,16,Maryland passes producer responsibility bill | Latest Market News,article,0.1112136854,16,272,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2672802-lithium-americas-to-start-thacker-pass-build-in-may,true,Reports on a specific corporate action (construction start) with a clear timeframe and factual details.,Lithium Americas to start Thacker Pass build in May | Latest Market News,"Canadian lithium miner Lithium Americas (LAC) will start major construction at the Thacker Pass lithium project in Nevada in May 2025, with the aim to bring it to production in late 2027.","Canadian lithium miner Lithium Americas (LAC) will start major construction at the Thacker Pass lithium project in Nevada in May 2025, with the aim to bring it to production in late 2027.
+
+Detailed engineering is set to advance to over 90pc design completion by the end of 2025, up from the current 55pc.
+
+""We successfully put in place the partnerships and capital required to develop and construct Phase 1 of Thacker Pass,"" president and chief executive officer Jonathan Evans said. ""Once we declare the final investment decision, our team can focus on executing on the well-detailed plan to bring Thacker Pass to production in late 2027.""
+
+LAC secured a $250mn investment from Orion Resource Partners in March.
+
+The company reported a net loss of $42.6mn in 2024, up from the $5.1mn loss in 2023, primarily due to higher transaction costs associated with closing the Department of Energy (DOE) loan and joint venture with General Motors.
+
+In October 2024, LAC and the DOE finalized a $2.26bn loan under the Advanced Technology Vehicles Manufacturing Loan Program to finance the construction of processing facilities for Phase 1 of the Thacker Pass project.",www.argusmedia.com,2025-03-28,27,Lithium Americas to start Thacker Pass build in May | Latest Market News,article,0.1209666934,15,273,273.4714286
+https://www.argusmedia.com/en/news-and-insights/latest-market-news/2676881-colombian-crude-gains-on-us-tariff-uncertainty,true,Reports on a specific real-world event (crude oil market) with news-style reporting,Colombian crude gains on US tariff uncertainty | Latest Market News,"Colombian heavy sour crudes have reached their narrowest discounts to Ice Brent in at least four years, supported by uncertainty surrounding US tariffs and tight supplies of similar grades.","Colombian heavy sour crudes have reached their narrowest discounts to Ice Brent in at least four years, supported by uncertainty surrounding US tariffs and tight supplies of similar grades.
+
+Castilla's discount to Ice Brent was $3.50/bl on Tuesday and Vasconia's was at $1.45/bl, $4.40/bl and $3.15/bl tighter than on 2 January, respectively. Castilla has not reached that narrow of a level against the benchmark since early 2021 and Vasconia has not since mid-2019.
+
+Outright prices were $60.89/bl for Vasconia and $58.84/bl for Castilla on Tuesday.
+
+Colombian crude discounts started to narrow in January after US president Donald Trump mentioned plans for a 25pc tariff on all imports from Mexico and Canada, which produce competing heavy sours. Amid the uncertainty, buyers opted to secure supply that might not face tariffs, sources said, despite delays in tariffs implementation in early February and March.
+
+But a sweeping executive order last week excluded energy commodities from tariffs, as well as trade covered under the US-Mexico-Canada free trade agreement (USMCA). Then on Wednesday Trump announced he will pause many of the tariffs on other products for 90 days, but no changes have been announced for energy imports.
+
+Despite Trump's tariff exemptions on crude imports to the US, tight availability of heavy supply for US Gulf refiners could still support relative values for Colombian grades.
+
+### Subbing in
+
+Colombian crudes are seen as good substitutes for heavy crude from the US' nearest neighbors, especially Mexican supplies, which are widely used by US Gulf coast refiners.
+
+Additionally, Colombia's geographical location makes shipping to the US Gulf coast quicker and less costly compared with other South American countries, such as Ecuador, which also produces heavy sour crude.
+
+Further tightening heavy supply for Gulf coast refiners, the US government announced in March that the deadline for the end of Chevron's waiver to produce in Venezuela is 27 May, stopping the flow of crude to the US from its joint venture with state-owned PdV. Chevron brought about 222,000 b/d in Venezuelan crude to the US from January-November 2024. according to the US Energy Information Administration (EIA).
+
+Even with the volume representing a fraction of Gulf coast imports, it represents almost 30pc of total Colombian output. Its production reached 760,000 b/d in January, according to oil services chamber Campetrol, citing figures from hydrocarbons agency ANH.
+
+Further US tariffs on countries that take delivery of Venezuelan oil and natural gas could also make Colombian barrels more attractive, although Ecuadorean crudes are possible regional supply alternatives too.
+
+Meanwhile, Mexico's state-owned Pemex has faced quality issues with its crude production since late last year, which could lead to Gulf coast buyers turning to Colombian barrels as alternatives.
+
+Pemex acknowledged issues with salt and water levels in its crude in February but denied that international buyers have rejected shipments because of those concerns.
+
+Mexico's policy of expanding domestic refining has also contributed to a decline in crude exports to the US in recent years.
+
+Colombian crude values have also likely been supported by firmer competing Canadian crude values at the US Gulf coast. Canadian crude differentials have firmed in part because of upgrader turnaround season in Alberta's oil sands region, slowing production. The shutdown of the 622,000 b/d Keystone pipeline from the region after a spill in North Dakota on 8 April also limited supply, buttressing prices.",www.argusmedia.com,2025-04-09,15,Colombian crude gains on US tariff uncertainty | Latest Market News,article,0.1181670833,24,273,273.4714286
+https://hydrogencouncil.com/en/about-the-council/,false,"This is an 'About Us' page describing the Hydrogen Council, not a news article reporting a specific event.",About the Council | Hydrogen Council,"About the Council The Hydrogen Council is a global CEO-led initiative that brings together leading companies with a united vision. Founding Story A First-of-Its-Kind Initiative When the Hydrogen Council launched at the World Economic Forum in Davos in January 2017, it was the first initiative of its kind in the world – and still is. […]","## What is the
+
+Hydrogen Council?
+
+The Hydrogen Council is a global CEO-led initiative that brings together leading companies with a united vision and ambition for hydrogen to accelerate the clean energy transition. The Council is committed to unlocking the sustainability potential of hydrogen through coalitions for action, boosting sustainable economic growth, creating quality jobs, and delivering social value.
+
+Using its global reach to promote collaboration between industry, governments, investors, and civil society, the Council provides insights on and pathways for accelerating the deployment of hydrogen ecosystems around the world. It also supports the development of international safety and sustainability standards, paving the way for the deployment of reliable hydrogen solutions at scale.
+
+The Hydrogen Council brings together a diverse group of 140 companies from North America to Asia-Pacific, Europe, Africa and MENA region, across the entire hydrogen value chain, including large multinationals, innovative SMEs, and investors.",hydrogencouncil.com,2025-04-14,10,About the Council | Hydrogen Council,article,0.03117746736,26,51,92.0
+https://hydrogencouncil.com/en/,false,"Reports on announcements and findings related to hydrogen energy, presented in a news-like format.",Homepage | Hydrogen Council,There’s no climate solution without clean hydrogen. And there’s no clean hydrogen without action. Hydrogen Council is the global voice of clean hydrogen action. https://www.youtube.com/watch?v=f8Ghkql132M Hydrogen is the missing piece of the clean energy puzzle The race to decarbonize our planet has begun. We need to embrace clean hydrogen as a global energy solution now […],"# There’s no climate solution without clean hydrogen.
+
+And there’s no clean hydrogen without action.
+
+Hydrogen Council is the global voice of clean
+
+hydrogen action.
+
+### Hydrogen is the missing piece of the clean energy puzzle
+
+The race to decarbonize our planet has begun. We need to embrace clean hydrogen as a global energy solution now more than ever.
+
+**Enough talk. It’s time to act.**
+
+## Latest Intelligence
+
+## Recent News
+
+New analysis from the Hydrogen Council, developed with McKinsey & Co, finds that a significant amount of hydrogen demand could be unlocked by 2030 across the EU, US, and East Asia. But to get there, some practical steps need to be taken.
+
+March 11, 2025
+
+The Hydrogen Council is delighted to announce Masdar, Siemens Energy and Yara Clean Ammonia as its newest Board members.
+
+December 16, 2024
+
+Industrial leaders from across the globe call for collective commitment to scale demand for clean hydrogen and its derivatives by 2030 underpinned by robust incentives and mandates.
+
+November 11, 2024
+
+### Stay in the Know
+
+Subscribe to get the latest Hydrogen Council
+
+news delivered to your inbox.",hydrogencouncil.com,2025-03-26,29,Homepage | Hydrogen Council,website,0.02142304244,8,133,92.0
+https://vegconomist.com/organisations-and-brands/eurest/,false,Reports on a specific business partnership with news-style reporting,Eurest News - vegconomist - the vegan business magazine,"Find all Eurest news in chronological order with our extensive archive and stay informed on Eurest and the vegan, plant-based and cellular agriculture market.","Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier. Through the partnership, Actual Veggies’ chef-crafted Black Bean Burger will be available across Eurest’s more than 1,600 marketplaces US-wide. The launch comes after Chris Ivens-Brown, Chief Culinary Officer for Eurest and Compass Group North America, bought a box of Actual Veggies burgers to try at home. He was so impressed that he submitted an inquiry to the company, which ultimately led to the partnership. Actual Veggies’ burgers are made using fresh whole vegetables, grains, and a signature spice blend. Eurest’s research and development chefs have developed a variety of recipes highlighting the burgers’ flavors and textures; research conducted by the company reportedly indicates that …
+
+Compass Group’s division Eurest, a leader in hospitality and food service in the USA, has partnered with the Irish company The Plant-It Food Co. (Plant It) to serve its plant-based chicken across its non-commercial operations in five markets: Seattle, San Francisco, Chicago, Boston, and Philadelphia, before a broader national rollout. Eurest, which highlights the versatility of Plant It’s vegan chicken, says that its chefs and dietitians have prepared it in multiple recipes — breaded, crumbled, filleted, or grilled — to suit diverse global and American cuisines, providing more plant-based options. The companies state that their partnership aims to promote healthier and more sustainable eating habits, highlighting the dual benefits of delicious food and positive environmental actions. “It’s exciting to introduce better-for-you options to our guests that they …",vegconomist.com,2025-04-07,17,Eurest News - vegconomist - the vegan business magazine,article,0.02383463642,15,117,150.2440191
+https://vegconomist.com/organisations-and-brands/hollywood-bowl/,false,Reports on a specific corporate action (introduction of Beyond Burger) at a specific time and location.,Hollywood Bowl News - vegconomist - the vegan business magazine,"Find all Hollywood Bowl news in chronological order with our extensive archive and stay informed on Hollywood Bowl and the vegan, plant-based and cellular agriculture market.","Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations. In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups. The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions …",vegconomist.com,2025-04-07,17,Hollywood Bowl News - vegconomist - the vegan business magazine,article,0.01924706172,8,111,150.2440191
+https://vegconomist.com/organisations-and-brands/nurasa/,false,Reports on a specific event (partnership and whitepaper publication) in a news-like format.,Nurasa News - vegconomist - the vegan business magazine,"Find all Nurasa news in chronological order with our extensive archive and stay informed on Nurasa and the vegan, plant-based and cellular agriculture market.","New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …",vegconomist.com,2025-04-24,0,Nurasa News - vegconomist - the vegan business magazine,article,0.01943591541,7,109,150.2440191
+https://vegconomist.com/market-and-trends/plant-based-dairy-sales-western-europe-north-america-rapid-growth/,true,"Reports on market trends and growth in the plant-based dairy sector, based on insights from a strategy consultancy.","Plant-Based Dairy Sees Rapid Growth in Western Europe & North America Due to ""Profound Shift"" in Consumer Preferences - vegconomist - the vegan business magazine","According to insights from strategy consultancy Roland Berger, the plant-based dairy market in Western Europe and North America is growing at an unprecedented","According to insights from strategy consultancy Roland Berger, the plant-based dairy market in Western Europe and North America is growing at an unprecedented rate as consumers increasingly prioritize health and sustainability.
+
+In 2023, the size of the plant-based dairy retail market reached $11.55 billion (€10.7 billion), up from $7.34 billion (€6.8 billion) in 2019. This reflects a compound annual growth rate of 12%. The growth is primarily driven by plant-based beverages, which make up 60% of the total market, followed by yogurt and cheese alternatives. The horeca sector is also increasingly embracing dairy alternatives, providing a foundation for continued growth in the industry.
+
+However, plant-based dairy still only accounts for a fraction of the traditional dairy market. Milk alternatives are the most successful product type, achieving 12% penetration of the total milk market. Other dairy alternatives such as yogurt, butter, and ice cream remain underrepresented, occupying 4% or less.
+
+## Paving the way for growth
+
+There is a significant disparity in the adoption of dairy alternatives between Western European countries; for example, Finland spends €34.20 per person per year on plant-based dairy, while France spends just €5.90.
+
+Previous research conducted by the University of Hohenheim in 2023 also found variations in attitudes to milk alternatives between European countries. Germany was found to have high market potential due to widespread awareness of animal welfare, health, and the environment, along with the willingness of consumers to try non-traditional foods. In contrast, consumers in France, Spain, and Italy were more skeptical due to long traditions of consuming cheeses and other dairy products.
+
+“The rise of plant-based dairy reflects a profound shift in consumer preferences towards sustainability and health, which paves the way for innovation and growth in the market,” said Alexander Belderok, senior partner at Roland Berger.
+
+## “Brands must adopt targeted strategies”
+
+A recent global survey conducted by Roland Berger found that 58% of respondents were open to switching to plant-based dairy. However, the research also concluded that there were significant barriers to widespread acceptance, including taste, texture, limited availability, high prices, and
+
+perceptions of over-processing.
+
+Additionally, the survey indicated high brand awareness for Alpro and Oatly, which were recognized by 83% and 82% of respondents respectively. According to Roland Berger, the companies have achieved success by focusing on innovation, expanding their portfolios, and investing in their brands to enhance market presence.
+
+“To significantly penetrate the dairy market, brands must adopt targeted strategies, including optimizing protein crops and extraction processes, innovating recipes for improved taste, enhancing brand strength, expanding distribution, and driving product innovation to increase consumer delight,” said Belderok.",vegconomist.com,2025-04-02,22,"Plant-Based Dairy Sees Rapid Growth in Western Europe & North America Due to ""Profound Shift"" in Consumer Preferences - vegconomist - the vegan business magazine",article,0.02751960549,26,128,150.2440191
+https://vegconomist.com/company-news/moolec-science-merges-bioceres-group-scale-molecular-farming-platform/,true,Reports on a specific corporate event (merger) with factual details and quotes.,Moolec Science Merges with Bioceres Group to Scale Molecular Farming Platform - vegconomist - the vegan business magazine,"Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and","Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability.
+
+“Molecular farming […] offers a compelling solution to the challenge of balancing productivity and sustainability”
+
+
+Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the involved entities, which collectively manage more than 800 patents and 550 product registrations.
+
+Federico Trucco, CEO of Bioceres Crop Solutions and a board member of Bioceres Group, pointed to the growing importance of agricultural innovation in addressing environmental challenges. “Molecular farming, as exemplified by Moolec Science, offers a compelling solution to the challenge of balancing productivity and sustainability,” said Trucco. He further noted the significance of Moolec’s ability to produce animal protein directly through plants, noting the efficiency of this approach compared to traditional crop yields.
+
+## Merging agricultural technologies
+
+The merger will bring together Moolec’s unique molecular farming capabilities with Bioceres Group’s biological agricultural technologies, including climate-resilient seeds and microbial solutions. This integration could support not only the sustainable production of plant-based animal proteins but also a broader range of agricultural innovations. Moolec will also gain access to Synbio Powerlabs’ sustainable fungi-derived ingredients, allowing it to further diversify its offerings.
+
+Juan Sartori, founder and chairman of Union Group, stated, “By combining science, scale, and sustainability, Moolec is positioned to lead a global transformation in how we produce food, materials, and energy.”
+
+The merger is expected to close during the second quarter of 2025, pending regulatory approvals and shareholder consent. Moolec anticipates strong support from shareholders, as the deal has already received approval from 70% of its current investors.
+
+## Leadership changes following merger
+
+Following the business combination, CEO Gastón Paladini will step down from his position after the company’s Extraordinary General Meeting scheduled for April 22, 2025. In an exit statement, Paladini wrote, “I leave feeling sad, but also deeply fulfilled. I leave knowing that maybe, just maybe, I’ve left a mark on the world.”
+
+José López Lecube, CFO of Moolec, explained that the merger would result in significant operational synergies, reducing costs and expanding the company’s ability to diversify its product portfolio. “This transformative transaction positions the company for growth within a broader organization, facilitating synergies across multiple sectors,” he said.",vegconomist.com,2025-04-23,1,Moolec Science Merges with Bioceres Group to Scale Molecular Farming Platform - vegconomist - the vegan business magazine,article,0.02861236719,27,133,150.2440191
+https://vegconomist.com/pet-food/biocraft-pet-nutrition-partners-prefera-commercialize-cat-food-cultivated-mouse/,true,Reports on a specific real-world event (collaboration between two companies) with news-style reporting,BioCraft Pet Nutrition Partners With Prefera Petfood to Commercialize Cat Food Made From Cultivated Mouse - vegconomist - the vegan business magazine,ioCraft Pet Nutrition has announced a collaboration with Prefera Petfood to commercialize cat food made from cultivated mouse meat.,"Biotech company BioCraft Pet Nutrition has announced a collaboration with Prefera Petfood, a specialist in premium natural wet pet food production, to commercialize cat food made from cultivated mouse meat.
+
+The first product launched by the partnership will be a hypoallergenic, nutritionally complete mouse “mousse”. The food is a source of protein and provides an omega-6 to omega-3 fatty acid ratio that is said to be superior to traditional meat. It is described as a sustainable option that is very similar to the natural small prey diet of cats.
+
+In most products made using cellular agriculture, the percentage of cultivated ingredients used is relatively low; however, BioCraft’s product is made from 99% cultivated mouse meat. Palatability tests have reportedly demonstrated exceptional acceptance rates among cats, who were perceived to prefer the product to conventional pet food.
+
+“Cats are notoriously selective eaters, so we’re thrilled with the enthusiastic reception,” said Nicola Magalini, General Manager at Prefera Petfood. “It’s clear that our feline friends can’t tell the difference — except perhaps that they prefer it.”
+
+## EU registration
+
+The news comes after BioCraft received registration from the Austrian authorities last month, allowing the company to use its ingredients in the European Union. There is currently no pre-market approval process in the EU for animal feed ingredients, but companies must meet legal requirements to ensure their products are safe and become registered users of animal byproducts.
+
+Third-party profiling of over 100 nutrients has reportedly confirmed that BioCraft’s cultivated ingredients offer a highly similar nutritional profile to the standard “meat slurry” currently used by pet food manufacturers, with comparable levels of key nutrients such as taurine, lysine, methionine, and tryptophan. Furthermore, they have been validated to be free of bacterial pathogens, viruses, mycotoxins, biogenic amines, and heavy metals.
+
+“As a company committed to the highest standards of safety and quality, using only real, identifiable ingredients without artificial additives or preservatives, our partnership with BioCraft helps us innovate in ways that benefit both pets and the environment,” said Magalini. “This innovative collaboration marks a significant milestone in functional, sustainable, and ancestrally-appropriate pet nutrition.”
+
+## “A game-changer for the pet food industry”
+
+BioCraft’s ingredients are produced using stable, non-immortalized, non-genetically modified animal cells. Last year, the company claimed to have achieved price parity with premium meat-based pet food.
+
+BioCraft expects to begin producing initial commercial volumes of its ingredient by the end of 2025, with the mouse mousse to follow. Prefera products are sold primarily in Europe.
+
+“Achieving a near 100 percent inclusion level of an animal cell-cultured ingredient for a final product is a game-changer for the pet food industry,” said BioCraft founder and CEO Dr. Shannon Falconer. “Most cellular agriculture initiatives struggle to reach high inclusion levels of their ingredient in a final product; however, low inclusion levels don’t accomplish the objective of reducing our reliance on intensive animal agriculture. Prefera understands this, and with BioCraft’s cell-cultured ingredient has overcome this challenge.”
+
+The two companies will debut product samples at leading pet food trade show Zoomark International in Bologna on May 5-7. Prefera exhibits in Pad. 36 Stand D47 – C48.",vegconomist.com,2025-04-07,17,BioCraft Pet Nutrition Partners With Prefera Petfood to Commercialize Cat Food Made From Cultivated Mouse - vegconomist - the vegan business magazine,article,0.04160030075,30,131,150.2440191
+https://vegconomist.com/ingredients/iba-2025-raps-presents-ingredient-solutions-for-tailor-made-baked-goods/,true,Reports on a specific event (trade fair) with a press-release style.,iba 2025: RAPS Presents Ingredient Solutions for Tailor-Made Baked Goods - vegconomist - the vegan business magazine,"Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international","Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions.
+
+As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks.
+
+A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients with a functional coating, shielding them from temperature, humidity and oxidation for improved stability and controlled release.
+
+**Flavourful fillings **
+
+RAPS offers a wide range of savoury fillings and toppings based on vegetables, herbs, meat, fish and dairy – also available in plant-based versions, thus helping bakeries and food manufacturers to meet growing demand for vegan alternatives.
+
+From plant-based meat or fish substitutes to dairy-free options such as vegan cream cheese, yogurt-style bases and vegetable-forward creations with bold seasoning – the components can be used flexibly as fillings, toppings and bases for innovative baked snacks and savoury pastries.
+
+**Technologically advanced and ready to use**
+
+The plant-based fillings are freeze-thaw and bake-stable, ready to use and produced using a gentle cold-process method that ensures high quality and easy handling. From small packs to large stainless steel containers, RAPS offers a range of flexible packaging solutions to suit every need.
+
+Taste, texture and viscosity can be tailored to individual specifications. Clean label versions are also available, offering manufacturers targeted solutions to succeed in the fast-growing market for plant-based, baked goods.",vegconomist.com,2025-04-02,22,iba 2025: RAPS Presents Ingredient Solutions for Tailor-Made Baked Goods - vegconomist - the vegan business magazine,article,0.03392866127,27,129,150.2440191
+https://vegconomist.com/food-and-beverage/egg-alternatives/just-egg-launch-europe-partnership-vfg/,true,Reports on a specific corporate partnership and product launch in a news-like format,JUST Egg to Launch in Europe Through Major Partnership With VFG - vegconomist - the vegan business magazine,"JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership","JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG).
+
+VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility.
+
+The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in late 2025.
+
+VFG was formed in January of last year, initially encompassing VFC (Vegan Fried Chicken) and its acquired brands Meatless Farm and Clive’s Purely Plants. Just a month later, VFG acquired TOFUTOWN, claiming this would provide a clear line of sight for scaling its revenues beyond €100 million in 2024.
+
+## “A product for everyone”
+
+The news of Just Egg’s European expansion comes less than a year after the brand launched a new formulation in the US, claimed to be its most significant advancement in flavor, texture, and functionality since the product’s introduction in 2019. The new variation features a cleaner flavor profile with an enhanced creamy and fluffy texture.
+
+As the avian flu crisis continues to affect conventional egg supply chains, JUST Egg has reported that its sales are surging, growing five times faster than chicken eggs and five times faster than last year. The brand recently launched a “Bird Flu Bailout” campaign, offering breakfasts made with its plant-based eggs at over 50 independent New York bodegas.
+
+“Millions of Americans are seeing there’s an egg from a plant for the first time – from bodegas across New York City to convenience store chains in Pennsylvania to rural breakfast spots in North Carolina,” said Joshua Tetrick, CEO and co-founder of Eat Just. “We’ve always believed Just Egg is a product for everyone, and this moment proves it.”",vegconomist.com,2025-04-15,9,JUST Egg to Launch in Europe Through Major Partnership With VFG - vegconomist - the vegan business magazine,article,0.03425211393,26,131,150.2440191
+https://vegconomist.com/gastronomy-food-service/delivery-services/grubby-julienne-bruno-easter-recipe-kit-plant-based-burrata/,true,Reports on a specific event (partnership and product launch) in a news-like format.,GRUBBY Partners With JULIENNE BRUNO to Launch Easter Recipe Kit With Award-Winning Plant-Based Burrata - vegconomist - the vegan business magazine,UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish.,"UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish.
+
+Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours.
+
+The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC.
+
+“We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella elevates this recipe to a high-end restaurant level. It’s proper food, proper flavour, and a proper milestone for plant-based.”
+
+## “Sustainable food can be seriously tasty”
+
+JULIENNE BRUNO offers a range of artisan dairy-free cheeses made using simple ingredients and traditional fermentation methods. The products have received several accolades, including at the Great Taste Awards, the Free From Food Awards, and the World Dairy Innovation Awards.
+
+Within the past year, the UK-based brand has announced international expansions into two countries — Switzerland and the Republic of Ireland. JULIENNE BRUNO has also recently launched a new product inspired by mozzarella pearls, which is claimed to be a world-first.
+
+“We created Burrella to bring indulgence and joy to people’s plates — so this collaboration with GRUBBY made perfect sense,” said Axel Katalan, founder of JULIENNE BRUNO. “We’re excited to see Burrella used in home kitchens across the UK, showing that sustainable food can be beautiful, simple, and seriously tasty.”",vegconomist.com,2025-04-17,7,GRUBBY Partners With JULIENNE BRUNO to Launch Easter Recipe Kit With Award-Winning Plant-Based Burrata - vegconomist - the vegan business magazine,article,0.03320309606,27,137,150.2440191
+https://vegconomist.com/organisations-and-brands/norwegian-mycelium-nomy/,false,"Reports on a specific business partnership, which is a factual event.",Norwegian Mycelium (NoMy) News - vegconomist - the vegan business magazine,"Find all Norwegian Mycelium (NoMy) news in chronological order with our extensive archive and stay informed on Norwegian Mycelium (NoMy) and the vegan, plant-based and cellular agriculture market.","Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …",vegconomist.com,2025-03-25,30,Norwegian Mycelium (NoMy) News - vegconomist - the vegan business magazine,article,0.02060917448,10,111,150.2440191
+https://vegconomist.com/organisations-and-brands/lever-vc/,false,Reports on a specific event (funding close) with news-style reporting,Lever VC News - vegconomist - the vegan business magazine,"Find all Lever VC news in chronological order with our extensive archive and stay informed on Lever VC and the vegan, plant-based and cellular agriculture market.","Global alt-protein venture capital fund Lever VC has announced a $46 million fourth funding close, counting an agri-food giant, as well as NFL and NBA athletes and British nobility among its new investors. News of the close comes with a 2.33x growth in the fund’s portfolio value in the first seven quarters.
+
+A new report by Lever VC has found that skepticism about the viability of cultivated meat may be unfounded. In 2021, an analysis published by researcher David Humbird claimed that it was essentially impossible for cultivated meat production costs to go below $16 per kilogram, meaning products would struggle to compete with conventional meat. Humbird’s findings were widely reported by mainstream media outlets, spreading the idea that cultivated meat would never be viable. However, Lever VC’s report — titled A Second Generation of Cultivated Meat Companies Breaks Through Projected Cost Barriers — claims that recent developments have proven this analysis wrong. It asserts that the cost of cell culture media is already up to 30 times lower than Humbird thought possible, with those developed by …",vegconomist.com,2025-04-14,10,Lever VC News - vegconomist - the vegan business magazine,article,0.05011647978,65,206,150.2440191
+https://vegconomist.com/organisations-and-brands/modern-agriculture-foundation-maf/,false,Reports on a specific event (award launch) with factual details in a news-like format.,Modern Agriculture Foundation (MAF) News - vegconomist - the vegan business magazine,"Find all Modern Agriculture Foundation (MAF) news in chronological order with our extensive archive and stay informed on Modern Agriculture Foundation (MAF) and the vegan, plant-based and cellular agriculture market.","The Modern Agriculture Foundation (MAF), a nonprofit focused on advancing alternative protein solutions, has launched the Leading Women in FoodTech Award 2025. The award aims to recognize women who are driving innovation and leadership within the global FoodTech sector, with a focus on sustainability, animal welfare, and ethical food systems. The award will honor women across various roles within the FoodTech ecosystem, including research, development, entrepreneurship, regulation, and corporate leadership. MAF seeks to spotlight those who have made significant contributions to the transformation of food production and consumption. The Leading Women in FoodTech Award 2025 will feature four categories: The award ceremony will take place in May 2025 at the Faculty of Agriculture in Rehovot, Israel, as part of MAF’s annual conference. Applications for nominations …",vegconomist.com,2025-04-04,20,Modern Agriculture Foundation (MAF) News - vegconomist - the vegan business magazine,article,0.01983030024,8,110,150.2440191
+https://vegconomist.com/food-and-beverage/egg-alternatives/csm-ingredients-addresses-advanced-egg-reduction-solution/,true,Reports on a specific corporate action (product launch) in a news-like format.,CSM Ingredients Addresses Egg Supply Chain Issues With Advanced Egg Reduction Solution - vegconomist - the vegan business magazine,"Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes,","Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches.
+
+The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices.
+
+Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving dough consistency and workability. Additionally, the ingredient is said to enable up to 50% egg replacement in cakes and muffins, while improving texture, moisture, and mouthfeel.
+
+## Value Added Solutions
+
+Egg ‘n Easy Plus is made with wheat protein for improved crumb structure, vegetable fiber for enhanced freshness, sorbitol to improve moisture retention, and enzymes for a finer crumb structure. A fully clean label version is also available.
+
+Other solutions in the Egg ‘n Easy range cover a variety of applications, including sponge, muffins, cakes, waffles, pancakes, and shortcrust.
+
+In October, CSM Ingredients announced a partnership with PoLoPo, a molecular farming startup that grows proteins in potatoes, to develop animal-free egg protein powder for baking applications.
+
+“Egg ‘n Easy Plus reflects CSM Ingredients group’s commitment to Value Added Solutions, a strategic approach to delivering innovative ingredients that enhance nutritional properties, technical performance, and sensory appeal,” says the company. “This effort aims to contribute to both human well-being and environmental sustainability.”",vegconomist.com,2025-04-03,21,CSM Ingredients Addresses Egg Supply Chain Issues With Advanced Egg Reduction Solution - vegconomist - the vegan business magazine,article,0.02460861592,29,131,150.2440191
+https://vegconomist.com/organisations-and-brands/the-vegan-society/,false,"Reports on various events and announcements related to The Vegan Society, including appointments, surveys, and campaigns.",The Vegan Society News - vegconomist - the vegan business magazine,"Find all The Vegan Society news in chronological order with our extensive archive and stay informed on The Vegan Society and the vegan, plant-based and cellular agriculture market.","The Vegan Society has announced the appointment of Libby Peppiatt as its new Chief Executive Officer, effective 14 May. Peppiatt, who was selected by the charity’s Council of Trustees, will succeed Abbey Mann, who has served as interim CEO following Steve Hamon’s departure in September. Peppiatt comes to The Vegan Society from her previous position as CEO of Restore, a mental health charity based in Oxfordshire. There, she led national behaviour change campaigns and implemented workplace wellbeing and mental health programs. She also has held senior roles at other mental health organizations, including Mind and Rethink, and contributed to the Time to Change campaign. In a statement regarding her appointment, Peppiatt acknowledged The Vegan Society’s history of pioneering work in advocating for animal rights and …
+
+A survey conducted by The Vegan Society has found that 3% of people in Great Britain now identify as either vegan or plant-based, representing a total of approximately two million people. There are significant variations between regions, with 4% of the population in London, the North East, and the South West identifying as vegan or plant-based. This falls to 2% in Scotland, Wales, and the East Midlands. 10% of respondents say they are reducing or eliminating their intake of animal products in some way, with 4% identifying as vegetarian and 3% as pescetarian. Younger generations are twice as likely to follow a plant-based diet as older ones, and women are more likely to do so than men (3.6% compared to 1.98%). Additionally, graduates are significantly …
+
+The Vegan Society acknowledges that cultivated meat has potential benefits, such as reducing animal slaughter and suffering, environmental improvements (less land and water usage, reduced greenhouse emissions), reduced zoonotic disease risks, and decreased antibiotic resistance. However, the organization states, “Cultivated meat is not vegan. Furthermore, it may never be considered vegan.” In a newly released research briefing, The Vegan Society discusses the intersections between veganism, ethics, and cultivated meat, highlighting the current limitations in alignment with vegan principles and ethical considerations. The paper also provides readers with essential information on the technology that has moved from a “fringe idea found only in science fiction” to being approved in Singapore, the US, and Israel, served in restaurants in Hong Kong, and approved as a pet food …
+
+The Vegan Society, the world’s oldest vegan charity, is celebrating its 80th anniversary today, marking World Vegan Day. The society was founded in 1944 by Donald Watson and five other non-dairy vegetarians, who sought to create a movement distinct from vegetarianism and coined the term “vegan.” Over the past 80 years, the vegan movement has grown significantly, with veganism now recognized as a protected philosophical belief in the UK. Vegan options are available in supermarkets, restaurants, fashion, and cosmetics in Europe and North America, and the offer is slowly increasing in other continents. To celebrate its 80th anniversary, the charity is launching a virtual reality campaign, “The Future is Vegan.” The campaign features an AI-created avatar of co-founder Donald Watson, guiding users through a virtual world to …
+
+The Vegan Society has condemned a UK advertising campaign promoting the consumption of red meat, which has been launched by the government-sponsored Agriculture and Horticulture Development Board (AHDB). According to The Vegan Society, the Let’s Eat Balanced campaign is “irresponsible propaganda”, since it contradicts recommendations by health and sustainability bodies. The charity points out that NHS guidance recommends eating no more than 70g of red or processed meat per day, since these products have been linked to an increased risk of colorectal cancer by the World Health Organization. While the AHDB campaign suggests eating meat as a source of protein and vitamin B12, the British Dietetic Association (BDA) says these nutrients can be easily obtained on a plant-based diet. Furthermore, the BDA recognises that plant-based …
+
+The Body Shop announces that it has become the world’s first global beauty brand to offer a fully vegan portfolio certified by The Vegan Society — a milestone in cruelty-free cosmetics and body care. Now, hundreds of the brand’s products, encompassing skincare, body care, hair care, makeup, and fragrance, have 100% vegan formulations and carry the Vegan Trademark (products with old and discontinued formulations will be available for sale until depleted). To obtain the global gold standard certification on the entire portfolio, over 4000 raw materials, including their suppliers and manufacturers, had to undergo The Vegan Society’s meticulous assessment, explains the vegan beauty retailer. “We did it! Every single product formulation from The Body Shop is now certified by The Vegan Society. We know that vegan …
+
+Today, coinciding with World Vegan Day, The Vegan Society has revealed “encouraging” figures from its latest research showing that 41% of UK males (in the sample group) express an interest in going vegan or have said they are planning to do so. Veganism has gained popularity in the last decade, particularly in the UK; however, only 37% of the UK vegan population are men. Aware of this fact, The Vegan Society has been researching the gender imbalance in vegan and vegetarian populations to understand why men are less likely to adopt a vegan lifestyle. Young men, traditional masculinity, and health For this new research, the organisation surveyed 1,000 men in the UK, questioning their views on adopting vegan diets and the potential barriers to veganism. The survey shows that from …
+
+The Vegan Society trademark is best known for its use on food and cosmetic products, but companies from other sectors are increasingly looking to gain certification. Here, we take a look at some of the most unusual. Poetry collection In June, poet Soni Kaur had the materials of her book certified as vegan. The paper and glue are produced using entirely animal-free processes, as is the biodegradable algae-based ink. The poetry collection is the first ever book to be registered with the Vegan Society trademark. Bedding Luxury linen brand Tradelinens has received Vegan Society certification for its Suprelle Tencel Eco Fresh pillows and duvets, along with its Comforel pillow. The bedding is made from natural fibers derived from sustainably grown eucalyptus trees, combined with recycled …
+
+In recent years, the gender imbalance in vegan and vegetarian populations has received much interest from researchers seeking to explain this phenomenon. As it turns out, perhaps unsurprisingly, the reasons for this imbalance are deeply complicated. The Vegan Society’s first Research Briefing was published last month which explored the reasons why men are less likely than women to go vegan. The publication, titled Research Briefing: Veganism and Masculinity, provides a succinct overview of the topic, offering key recommendations for professional practice and identifying potential opportunities for future research. Main barriers The Research Briefing and its key recommendations were informed through careful consideration of current literature and research into effective campaign strategies. We found that the main barriers men face when going vegan are social stigma …
+
+Vegan Society CEO Steve Hamon is planning a trip to South Korea, as the country’s demand for plant-based products grows rapidly. 250 South Korean brands have now collectively registered almost 3000 products with the Vegan Society Trademark. As part of his visit, Hamon will meet trademark holders and attend events — including speaking at the country’s largest vegan exhibition, VeganFiesta. It is hoped that this will encourage more brands to register with the trademark. “The vegan certification system of the Vegan Trademark helps consumers easily check and purchase vegan products by giving credibility to their vegan status. As The Vegan Society’s Vegan Trademark is an international mark, it works as a reliable indicator of the safety of our products and ingredients to consumers around the world,” …
+
+The Vegan Society‘s Vegan Trademark has reached a new milestone with the certification of its 30,000th animal-free cosmetics product. The trademark began as a certification scheme for the food sector in 1990, expanding to include cosmetics in 2005. Of the more than 65,000 products carrying the trademark, cosmetics and toiletries now account for 45%. The 30,000th cosmetics product to be registered was LUSH’s “After” Magnesium Massage Bar. The Vegan Society said it was “wonderful” that the milestone had been reached with LUSH, as the brand has been a client since 2006. LUSH also campaigns extensively against animal testing, and 95% of its range is fully vegan. Fast-growing market The vegan beauty market is growing rapidly, with a market report predicting that it will be worth …
+
+Recently there has been consumer concern about a ruling issued by the EU allowing the use of insects in novel food. Whilst this has come as a surprise to some, insects have been used in product manufacturing for a long time. The use of shellac (a resin secreted by the female lac bug) caused an uproar when consumers discovered products they wouldn’t think to check, like fruit, were being coated in it. This caused them to unwittingly consume animal products and is just one example of the use of insects in production. It’s not just food products that may include insects, their inclusion across all industries is prolific. Silk, often thought of as a ‘luxury’ textile, is made by boiling silk worms alive in their …
+
+According to The Vegan Society, this 10th of February marked 30 years since veganism was first recognised by law. Legal recognition for vegans is rooted in the Universal Declaration of Human Rights under Article 18 — the human right to freedom ",vegconomist.com,2025-03-28,27,The Vegan Society News - vegconomist - the vegan business magazine,article,0.0674483317,82,216,150.2440191
+https://vegconomist.com/investments-finance/aleph-farms-accelerates-global-growth-29m-expand-production-improve-efficiency/,true,Reports on a specific corporate action (funding round) with details about the company's plans,Aleph Farms Accelerates Global Growth with $29M to Expand Production and Improve Efficiency - vegconomist - the vegan business magazine,Israeli cultivated meat producer Aleph Farms has raised $29 million in a funding round to expand production capacity and implement a revised biomanufacturing,"Israeli cultivated meat producer Aleph Farms has raised $29 million in a funding round to expand production capacity and implement a revised biomanufacturing process. The round includes $22 million through a Simple Agreement for Future Equity (SAFE) and an additional $7 million from existing investors. The company expects to raise a further $10–15 million in the coming months as part of the same round.
+
+“Aleph Farms is naturally adjusting its fundraising terms to align with 2025 market conditions”
+
+
+The capital will support the expansion of Aleph’s pilot facility in Rehovot, Israel, and the development of intermediate-scale production sites in Europe and Asia. These new facilities are intended to operate under the company’s updated ‘1.2’ production platform, which combines cell proliferation and differentiation in a single bioreactor. The updated method removes the need for scaffolding and a secondary tissue bioreactor, enabling more efficient production of thicker whole-cut steaks.
+
+As reported by AgFunderNews, Aleph Farms CEO and co-founder Didier Toubia said, “The funding will be used to scale up our pilot facility and launch the first Aleph Cut through an optimized production process designed for profitability and serving as a foundation for scaling the business globally.”
+
+Aleph Farms reports a 97% reduction in production costs since 2020, attributing the decrease to a completed two-year R&D program. The company now targets production costs of $14 per pound at medium scale, with potential to reduce this further to $6–$7 per pound at larger scales. “We’re already working on an asset-light and very efficient way to scale up our process. This mitigates the financial risk of scaling up the business,” Toubia said in a recent Future of Foods interview with Alex Crisp.
+
+## Approvals & international expansion
+
+The company is currently revising its regulatory filings in Israel, the United Kingdom, Switzerland, and Thailand to reflect its updated production method. Aleph has already received initial regulatory approval in Israel and plans to launch its cultivated beef products there within the next six months.
+
+In Thailand, Aleph has partnered with biomanufacturing firms BBGI and Fermbox Bio to establish what it says is the country’s first production plant for cellular agriculture. A regulatory submission has already been filed, with approval anticipated by mid-2026.
+
+## Market correction presents investor entry point
+
+While Aleph paused its US market entry plans two years ago, Toubia indicated that a return is expected in the next few years. “We see it as a long-term strategic market,” he told Future of Foods.
+
+Commenting on the broader investment climate, Toubia noted in his AgFunderNews remarks that the cultivated meat sector is undergoing a correction. “Like our peers, Aleph Farms is naturally adjusting its fundraising terms to align with 2025 market conditions. That said, this adjustment presents a compelling entry point for new investors.”",vegconomist.com,2025-03-26,29,Aleph Farms Accelerates Global Growth with $29M to Expand Production and Improve Efficiency - vegconomist - the vegan business magazine,article,0.02813270298,27,136,150.2440191
+https://vegconomist.com/organisations-and-brands/w-cycle/,false,"Reports on a specific corporate partnership and investment, presented in a news-like format.",W-Cycle News - vegconomist - the vegan business magazine,"Find all W-Cycle news in chronological order with our extensive archive and stay informed on W-Cycle and the vegan, plant-based and cellular agriculture market.","Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on the production of compostable, plastic-free food containers. The move follows an initial strategic investment of $3.4 million in November 2024, which granted Melhoramentos exclusive distribution rights for W-Cycle’s molded fiber packaging products across Latin America. The ongoing collaboration involves the integration of cellulose fibers from Melhoramentos’ 80 million square meters of sustainably managed forests into W-Cycle’s food-grade packaging formulations. This shift repurposes a portion of Melhoramentos’ pulp output—traditionally used in paper and cardboard—toward the production of molded fiber containers designed for food contact. W-Cycle has developed SupraPulp™, a proprietary cellulose-based material that enables the manufacturing of compostable trays and containers. These products are engineered to …
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+W-Cycle Ltd., an Israeli clean-tech company specializing in sustainable packaging, has entered into a strategic partnership with Brazil’s Melhoramentos to produce compostable food containers using high-performance cellulose fibers and agricultural waste materials. Under the terms of the agreement, valued at a minimum of USD 3.45 million over an initial three-year period, W-Cycle will provide Melhoramentos with its proprietary food-grade packaging formula and consulting services. These resources will enable Melhoramentos to produce high-performance biodegradable packaging using renewable materials. The company will also integrate its own cellulose fibers, sourced from its extensive forestry operations covering more than 80 million square meters. The new packaging will be designed to offer key features like grease resistance, moisture-proofing, and the ability to withstand extreme temperatures. This makes it a viable …",vegconomist.com,2025-03-26,29,W-Cycle News - vegconomist - the vegan business magazine,article,0.02395795319,11,114,150.2440191
+https://vegconomist.com/category/non-food/textiles/,false,"Reports on multiple specific events in the textile/fashion industry, including product launches, partnerships, and funding rounds.",Textiles: Latest News 2025 - vegconomist: the vegan business magazine,"The universe of vegan fashion news is extremely broad, not only in terms of products and raw fibers, but also with regard to the expectations imposed by vegan consumers on the fashion industry. Besides the characteristic that the products are cruelty-free and ethically produced, points such as sustainability, fair trade and organic content also play an important role in the vegan fashion industry. read more As of 2022, veganism is no longer limited to a diet that is free from animal-derived ingredients, but is increasingly developing into a global movement looking to implement ethical principles across all daily consumption patterns. Therefore, vegan fashion news cover a broad range of news connected to ethical standards in fashion. [caption id=""attachment_54567"" align=""aligncenter"" width=""741""] © inarik - stock.adobe.com[/caption] Following contemporary news reports and consumer opinions, reputation and public image of the fashion industry are suffering, as the industry receives criticism for the lack of ethics through its supply chain, including controversies around exploited workers and animals, humiliated models, greenwashing, overproduction, and pollution. In this context, vegan fashion news are looking to differentiate from major fashion news channels by placing ethics and sustainability as a top priority in their news. Mainstream fashion is not as glamouros as it seems As the fashion industry is a gigantic economic empire with long supply chains that include the production and sourcing of raw fibers from all over the world, as well as low-cost processing, vegan fashion news are adressing issues connected to mainstream fashion production and advertise vegan alterntives as superior option in terms of environment and animal welfare. In reality, the appearance of luxury and a flawless world can only be maintained on the runway and store windows, while workers and animals have to suffer for the production of stylish clothes, bags, and shoes, in the background. [caption id=""attachment_47594"" align=""aligncenter"" width=""918""] Image courtesy Vegan Fashion Week[/caption] Why vegan fashion matters Many brands within the vegan fashion space are rooted in activism against the practices of mainstream fashion companies. Therefore, it is not only about vegan fibres, but about the disruption of current practices in supply chain and advertisment of fashion items. Vegan fashion brands are on a mission to support sustainable practices and provide a positive example for pro-planet business. Within vegan fashion business, most brands are focused on the development of vegan alternatives to materials derived from animals, such as wool, leather and silk. As more and more consumers care about sustainable business and the impact their consumption choices have on the environment, vegan fashion is able to deliver stylish and cruelty-free alternatives to animal leather, fur, and fashion products with traces of animal derivatives in dyes and glues. Vegan fashion market and companies The vegan fashion market is shaped by a diverse range of vegan fashion brands looking to make the world of fashion a better place for humans and animals. Particularly noteworthy are startups and companies that are rethinking fashion and deliver new approches to the value and beauty of vegan fashion. At the beginning of 2022, Texon Vogue entered the vegan fashion news when it received its certification from the Vegan Society as a fully vegan leather alternative. Following these news, the global manufacturer is able to deliver a functional alternative for the footwear and textile industries. While most vegan leather manufacturers are just entering the market, London-based Ananas Anam already celebrated the fifth anniversary of the commercialization of Piñatex in 2021. Made from waste pineapple leaf fiber, the brand claims that Piñatex is the most sustainable plant-based alternative to leather commercially available at scale today. [caption id=""attachment_22293"" align=""aligncenter"" width=""367""] © Vegan Fashion Week[/caption] Vegan fashion week Over the last years, many fashion shows around the world banned animal-derived fashion from its programme, as the Finnish capital Helsinki made vegan fashion news when it banned fur and leather from its show, followed by Amsterdam fashion week banning fur in 2019. Large parts of the fashion industry are struggeling to accept the vegan course that the fashion world must take to stay relevant in future. It is undeniable that vegan fashion alternatives are on a rise, with chances for any fashion event to attract a larger amount of customers through the presentation of vegan outfit options. However, the dream of a dedicated vegan fashion week finally came true in 2018, when the vegan lifestyle magazine ""Vegan Food and Living"" hosted London's first vegan fashion show called ""Bare Show"". One year later, the first vegan fashion week was hosted in Los Angeles, organized and curated by creative director and animal rights activist Emmanuelle Rienda, founder of Vegan Fashion Week (VFW) Vegan Fashion Week (VFW) is a global movement and professional business platform focused on the support of ethical and cruelty-free fashion. Founded in 2019, the mission of Vegan Fashion Week is to bridge the gap between sustainability and ethics across the globe. [caption id=""attachment_25392"" align=""aligncenter"" width=""675""] ©Fashion for Animal Kingdom & Environment[/caption] Vegan fashion ads and campaigns Vegan fashion ads and campaigns often highlight the cruelty-free production of its products and advertise responsible fashion choices as part of a sustainable life. For example, animal welfare organization PETA successfullly ran several fashion ads, including an advertisement featuring Joaquin Phoenix wearing a Brave Gentleman vegan suit. Vegan fashion ads have the power to encourage people to join the vegan fashion movement and deliver meaningful messages that help to expand the vegan society. The diversity and creativity of vegan ads help to make vegan fashion news more relevant in creating high traffic and consumer interest. Vegconomist is reporting on vegan fashion news and has readers in over 160 countries worldwide. If you want to join our vegan business community, you can subscribe to our newsletter here. You can decide yourself how often you want to receive news into your inbox.","At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first collaborative project between the athletic brand and UNLESS, a company known for producing garments without synthetic materials or plastic content. The limited-edition collection, which includes hoodies, t-shirts, and shorts, is designed to meet athletic performance standards while being made entirely from regenerative, plant-derived materials. Once worn out, each item can be composted, leaving no plastic residue or synthetic waste behind. The collection was introduced through an installation at Fuorisalone that depicted the full life cycle of the garments, from raw plant inputs to finished products, and eventually to compost. The exhibition aligned with the broader themes of circularity and material innovation …
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+The Ethical Luxury Summit and the 6th Annual Vegan Fashion Week Golden Hour Fashion Show will take place this week in Los Angeles, bringing together industry leaders to discuss sustainability, ethics, and innovation in high-end fashion. The events will feature panel discussions, designer showcases, and a fundraising gala, with a focus on sustainable materials, ethical production, and alternative textiles. Addressing ethics and sustainability in fashion According to Emmanuelle Rienda, founder & president of Vegan Fashion Week, the organisation’s mission is to address both ethical and environmental concerns within the fashion industry. “Vegan fashion is the idea of producing and consuming fashion without harming or using animals. Sadly, animals are still left out of the conversation when it comes to sustainability or the climate emergency,” Rienda …
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+London-based biotechnology company Modern Synthesis has raised $5.5 million in an oversubscribed funding round led by Extantia Capital, with additional investments from Artesian and Collaborative Fund. The financing will support the company’s efforts to scale production at its pilot facility and meet growing demand from fashion brands seeking sustainable material alternatives. Fashion brands are expected to face a shortage of 133 million tonnes of low-impact raw materials by 2030 due to increasing regulatory pressure to decarbonize. Modern Synthesis aims to address this gap with its biomaterial technology, which uses nanocellulose—a fibre derived from microbial fermentation—to create alternatives to animal leather, synthetic leather, and plastic-coated textiles. The company’s proprietary process leverages the strength of nanocellulose, which is significantly stronger than steel at the nanofiber level, to …
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+US-based luxury vegan silk brand niLuu has expanded its presence in the Middle East, launching in Saudi Arabia and Qatar for the first time and arriving at a new outlet in the UAE. niLuu first launched in the UAE in 2023, making its debut at Atlantis, the Palm Jumeirah, and Galeries Lafayette in Downtown Dubai. Now, the brand has arrived at Dubai concept store The Edit, along with Rubaiyat Saudi Arabia in Riyadh and Jeddah. Customers can also find niLuu products at Harvey Nichols Doha in Qatar and a temporary pop-up at Westerly Boutique in Riyadh, which will run from February 1 until May 31. Additionally, shipping is now available across the Middle East from the brand’s online store. “The GCC market is very similar …
+
+BioFluff, a biomaterials startup describing itself as the first fully plant-based fur alternative, has successfully closed its seed funding round, securing $2.5 million from leading venture capital firms, spearheaded by agrifood tech investor Astanor Ventures. Astanor Ventures has invested in over 45 agrifood companies globally, including plant-based businesses MicroHarvest, Wicked Kitchen, and Umiami. This funding marks a significant milestone for BioFluff, following a pre-seed round of $0.5 million in 2022, led by SOSV, PDS Limited & Joyance Partners. “We were impressed by the passion and determination of the founding team. Biofluff has a unique offering for the luxury industry, fashion, and textiles, which is in full alignment with the Astanor mission of a more regenerative economy,” stated Christina Ulardic, a partner at Astanor Ventures. BioFluff, …
+
+Following substantial controversy in the media since November of last year, French fashion house Balenciaga has joined forces with US biomaterials startup GOZEN to make garments from an animal-free and plastic-free material made by microorganisms. Called LUNAFORM, the material is formed when microorganisms make ultra-crystalline patterns with the aid of nutrients and natural agents. While plant-based leather alternatives are typically made from a mixture of materials, LUNAFORM comes from a single process, meaning it is stronger than most of its competitors — including animal leather. Balenciaga has used the material to design its Maxi Bathrobe Coat, part of the fashion house’s Summer 24 collection. The coat was recently exhibited at Paris Fashion Week and follows two years of collaboration between the companies, with GOZEN working …
+
+VF Corporation, the parent company of popular fashion brands Timberland, The North Face, Vans, and Jansport, has announced its decision to discontinue the use of cashmere in its products, as announced by People for the Ethical Treatment of Animals (PETA). The company has confirmed that none of its core products across its brand portfolio currently contain goat hair, and there are no plans to introduce new cashmere-containing items. While there may still be items containing cashmere in stores, no new products will be produced using the material. Phasing out cashmere VF Corporation joins a growing list of fashion industry players, such as Victoria’s Secret, ASOS, Supreme, PINK, Le Château, and others, that have already phased out cashmere from their products. Notably, Victoria’s Secret ceased using …
+
+Modern Synthesis, a London-based biotechnology company, has partnered with GANNI, a Danish fashion brand, to reimagine its ‘Bou’ handbag using the company’s bacterial nanocellulose material. Originally crafted from recycled animal leather, the new iteration is part of GANNI’s commitment to eliminate virgin leather from its products by the end of this year, and is being unveiled at the London Design Festival taking place until this Sunday. Founded by ex-Adidas designer Jen Keane and synthetic biologist Dr. Ben Reeve, Modern Synthesis uses a proprietary biotechnology process that transforms sugar derived from agricultural waste into nanocellulose fibers, which the company claims are eight times stronger than steel. The company joins the ranks of other biodegradable textile manufacturers like 3D-printed Simplifyber and banana-based FOReT and Rashki, who are …
+
+Biotechnology company Modern Meadow has entered into a strategic partnership with chemical company BASF to launch a collaboration to revolutionize the materials industry. This strategic collaboration will combine Modern Meadow’s cutting-edge biofabrication expertise with BASF’s renowned Ultramid® Ccycled® material, paving the way for the creation of a modern, sustainable, and animal-free material of the future. Bio-VERA™, an innovative substrate from Modern Meadow, integrates BASF’s Ultramid® Ccycled® solution and is based on Modern Meadow’s Bio-Alloy™ technology. By combining post-consumer waste and bio-renewable alternatives, this innovative technology is said to deliver a highly sustainable and luxurious material with exceptional performance capabilities. Bio-VERA™ is a sustainable biomaterial that reduces dependence on traditional animal sources while minimizing the environmental impact of production using plant-based and recycled raw materials. Modern …
+
+Spiber‘s Brewed Protein fiber was selected by Kering’s Material Innovation Lab (MIL) and Fondazione Pitti Discovery for the 7th edition of “S|Style sustainable style”. A collection was exhibited at Pitti Immagine Uomo from 13 to 16 June. The exhibition project “S|Style sustainable style” presented by Fondazione Pitti Discovery attracted top international buyers and media representatives and provided a platform for ten international and diverse fashion brands selected from around the world by journalist and curator of L’Officiel Italia, Giorgia Cantarini. According to the organizers, the ten emerging brands from the fashion industry embody “a harmonious blend of social awareness and environmental responsibility while maintaining creativity and design”. “The brewed-protein materials developed by Spiber are a powerful example of how technology can reduce the fashion industry’s …
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+Materials science company PANGAIA has expanded its popular Motion activewear range, adding a new capsule collection for men and more colors for women. The men’s collection includes a mesh t-shirt, zipped long-sleeved top, and tights, available in volcanic grey and black. For women, existing products — the sports bra, ribbed tank top, t-shirt, shorts, and leggings — are now available in taupe and cobalt blue, adding to the black, foliage green, and cerulean blue colors previously available. The Motion range was first launched last autumn, with the garments in the collection made from EVO nylon (99.9% plant-based) and Hyosung’s creora® spandex (30% plant-based). Pangaia was the first brand ever to use creora, which has a 20% lower carbon footprint than conventional spandex. The Motion products …
+
+This week sees two new interesting vegan shoe launches, both from German companies: sportswear producer Adidas and high-end sneaker brand nat-2. Adidas “Plant and Grow” sandals Adidas has launched its new EQT 93 “Plant and Grow” sandals, made from fully vegan materials including rubber and textile. Said to be inspired by “guerrilla gardening” (cultivating plants in public places that are not being cared for), the sandals have speckled soles that mimic soil. The Plant and Grow shoes are based on Adidas’ classic EQT 93 silhouette, but feature e",vegconomist.com,2025-04-09,15,Textiles: Latest News 2025 - vegconomist: the vegan business magazine,article,0.08029456404,112,212,150.2440191
+https://vegconomist.com/organisations-and-brands/arsenale-bioyards/,false,Reports on a specific event (funding round) in a news-like format.,Arsenale Bioyards News - vegconomist - the vegan business magazine,"Find all Arsenale Bioyards news in chronological order with our extensive archive and stay informed on Arsenale Bioyards and the vegan, plant-based and cellular agriculture market.","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 26: Arsenale BioYards In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the …
+
+Arsenale Bioyards has raised $10 million in seed financing to support its efforts in reducing biomanufacturing costs and accelerating industrial-scale adoption of bio-based alternatives. The funding round was led by Planet A and byFounders, with additional participation from CDP Ventures, Acequia Capital, Plug and Play, Gray Silo Ventures, and several industrial family offices. The company focuses on optimizing precision fermentation, a process that utilizes microorganisms such as yeast or bacteria to produce proteins and other compounds. While this technology has been widely applied in pharmaceuticals, its expansion into food and cosmetics has been constrained by high production costs. Arsenale’s end-to-end biomanufacturing platform integrates industrial-scale bioreactors with AI-driven software to reduce costs and time-to-market, with the company projecting cost reductions of up to 90%. Scaling from …",vegconomist.com,2025-04-18,6,Arsenale Bioyards News - vegconomist - the vegan business magazine,article,0.02358941544,11,116,150.2440191
+https://vegconomist.com/organisations-and-brands/buhler/,false,"Reports on various company announcements and collaborations within the food industry, including specific events and partnerships.",Bühler News - vegconomist - the vegan business magazine,"Find all Bühler news in chronological order with our extensive archive and stay informed on Bühler and the vegan, plant-based and cellular agriculture market.","On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil, Switzerland. The event brought together investors, industry leaders, and startups from the biotech sector with the aim of accelerating sustainable solutions and harnessing the power of artificial intelligence. By establishing an ecosystem of collaboration and innovation, Icos and Bühler hope to help startups scale up their efforts to tackle urgent and complex challenges in the food industry. The startups that attended the event included BioRaptor, a bioprocessing data analytics platform, and Triplebar, which creates generative artificial intelligence (GenAI) models to design strains for protein production. “At Icos Capital, we aim to uncover and invest in cutting-edge innovations to drive sustainability forward,” said Nityen …
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+Ever After Foods, the developer of a proprietary technology platform for cultivated meat production, has announced a collaboration with Bühler, a global company producing processing equipment for foods and advanced materials. Together, the two companies will work to bring a commercial-scale cultivated meat production system to market. The system will reportedly allow for production at a ten-fold lower scale than existing technologies. “The global food chain faces significant challenges if we are to successfully and sustainably feed our growing population,” said Ian Roberts, CTO at Bühler. “How we produce and consume protein will continue to change, and requires a transition of our protein system to deliver this. Powering cultivated meat production at scale with a patented production system, Ever After Foods will help the food …
+
+Swiss technology group Bühler yesterday inaugurated its new Grain Innovation Centre (GIC) in Uzwil, Switzerland. According to Bühler, the new application centre marks a milestone in the promotion, collaboration and innovation in grain processing. The new location replaces the company’s former Grain Technology Centre, which has served the milling industry since 1951. Spanning five stories and covering 2,000 square meters, the facility boasts a cutting-edge infrastructure, housing 70 advanced machines from Bühler and its partners. This forward-thinking Grain Innovation Center (GIC) is designed as a hub for customer-driven experimentation, innovation, and solution development tailored to specific industry needs. “The Grain Innovation Center is the latest addition to Bühler’s growing network of application and training centres in Uzwil,” says Johannes Wick, CEO of Grains & Food …
+
+Big Idea Ventures, in collaboration with Mars Petcare, AAK, and Bühler, has announced the launch of the Next Generation Pet Food Program. This initiative seeks to foster innovation in the pet food industry by engaging human food startups to develop sustainable solutions for pet nutrition. The program is particularly focused on reducing carbon emissions through the development of novel ingredients, sustainable protein and fat sources, and advanced processing technologies. This initiative is a joint effort by several industry leaders. Mars Petcare, known for its contributions to veterinary care and pet nutrition, is partnering with AAK, a company specializing in plant-based oils and fats, and Bühler, a global provider of technology for food and feed production. Together, these companies aim to support startups that can introduce …
+
+Bühler Group is a prominent Swiss company known for its advanced technology solutions for food processing and manufacturing. Founded in 1860 by Adolf Bühler in Uzwil, Switzerland, the company has grown to become a global leader in providing technologies for processing grains, rice, pasta, chocolate, and other foods. With its global presence, Bühler operates research and development centers and manufacturing sites around the world, serving customers in over 140 countries. We spoke with Lukas Frei who leads the market segment Alternative Proteins and Food Ingredients at Bühler. He is based at the headquarters in Uzwil, Switzerland. In what ways is Bühler innovating in the field of meat alternative processing technology? One of the main challenges in the industry has been the texture of the products. …
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+Givaudan, MISTA, and Bühler, three top players in the food industry, announce the launch of a cutting-edge extrusion hub at the MISTA Innovation Center in San Francisco, USA. The new facility advances MISTA’s capabilities in driving food innovation, while Givaudan and Bühler have teamed up to provide a platform for conducting product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high and low-moisture extrusion, making it suitable for various products, including plant-based meats, cereals, and snacks. According to the announcement, the facility’s extruding equipment is larger than benchtop extruders and offers a high output capacity of 50 kilograms per hour. By leveraging these capabilities, companies can translate their trials into full-scale production equipment. At the same time, they …
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+Thierry Duvanel, Director of Innovation at the Bühler Group gives real-world examples of sustainability goals being met and measured at the company in scopes 1, 2, and 3. A beacon for other supply chain companies to meaningfully contribute to positive planetary change, Bühler is leading in cleaning up the food systems supply chain. Thierry explains how on this episode of The Plantbased Business Hour. Specifically, they discuss, Bühler’s shift to sustainability and the extent of the capital requirement, How important is it to understand Scopes 1, 2, 3 and the importance of supply chain in the environmental equation, The growth and impact potential of the alternative protein’s supply chain and The business advantage from having good sustainability numbers. Below is a highlight clip from their …
+
+LSDH Group announces that its soy plant in France is now fully operational. The new plant is part of a facility owned by LSDH in partnership with Sofiprotéol, an investment company dedicated to the production of plant-based beverages. LSDH states that the company invested €32 million as part of its ambition to be a key player in France’s plant-based beverage ingredient market. The plant, with a surface area of 9,000 square meters, will have the capability to offer local soy ingredients that can be used in plant-based yogurts, ice creams, and cheeses. The business was initially established as a dairy company and now employs 2,000 staff. Its products are sold mainly as store brands in major supermarket chains around France and reportedly generated a turnover …
+
+Ian Roberts, Chief Technology Officer at Bühler Group, talks global sustainability, the alternative proteins and plant-based innovation market, and building key partnerships on the Plantbased Business Hour with Elysabeth Alfano. Specifically, they discuss What does Ian see as the trajectory for Plant-based Innovation and Alternative Proteins and in what time frame? How Buhler sees itself as propelling the sector forward, and what challenges are still plaguing the sector? What are Buhler’s current capital investment strategies for cultivated meat and fermented proteins? How does Buhler support the start-up community and what role does it play in the entrepreneur’s growth? Below is a short clip and transcript from their conversation. Podcast here. Display “Vertical Farming Solutions Could Unlock New Plant-based Products” from YouTube Click here to display content …
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+From Uzwil/Zurich Switzerland, The Plantbased Business Hour with Elysabeth Alfano visits Buhler Group’s start-up tent at Networking Days 22, stopping at six start-ups booth: Jellatech, Pearlita, Veggie Victory, NoPalm Ingredients, Hooked Foods and Napiferyn Biotech. Elysabeth meets with founders of plant-based meats, alternative proteins and cultivated seafood. It’s the future of food served up from pivotal plant-based player, Buhler Group, at its global headquarters with a quick overview from Global Head of Communications, Burkhard Boendel. Specifically, they discuss, What is the star innovation Buhler is working on and what problem does it solve? How is Buhler part of the start-up journey? What are Buhler’s predictions for the sector in the next 3 years? Here is a short clip and transcript from their conversation. Podcast here. Display “Burkhard Boendel from Buhler Discusses the …
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+Global companies Givaudan, Bühler, and Cargill have announced they will jointly be opening a Tropical Food Innovation Lab in Campinas, Brazil. The city of Campinas was chosen as it is widely regarded as Brazil’s tech hub. The three companies will work with the FoodTech HUB Latam and the Food Technology Institute (ITAL) to establish a 1,000-square-metre lab on ITAL’s premises. “Superior sustainable solutions” The new site will focus on the development of sustainable foods and beverages, featuring facilities such as wet and dry alt-protein extrusion systems. A range of professionals, including food scientists, consumers, chefs, and marketers, will be able to access the facilities to work on new products. “The Tropical Food Innovation Lab brings a diverse and complementary group of strategic partners working together …
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+The Swiss Bühler Group and MMS AG of Zurich, announce an innovation and technology partnership to advance the development of highly functional ingredients for sustainable meat and dairy products. “With this exciting technology partnership, we will bring new processes to market that will take product quality, nutritional value and sensory properties to the next level,” says Ian Roberts, CTO of Bühler. “There are many complementary opportunities with different business areas in which Bühler operates and where MMS’ membrane technology could be part of the downstream processing. “MMS is highly specialised in this technology step and, like us, is committed to problem solving and innovat",vegconomist.com,2025-04-03,21,Bühler News - vegconomist - the vegan business magazine,article,0.07046003326,74,204,150.2440191
+https://vegconomist.com/protein/bon-vivant-rebrands-verley-functional-precision-fermentation-dairy-proteins/,true,Reports on a specific corporate action (rebranding and product launch) in a news-like format.,"Bon Vivant Rebrands to Verley, Unveils ""World's First"" Functional Precision Fermentation Dairy Proteins - vegconomist - the vegan business magazine",French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins,"French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind.
+
+The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products.
+
+The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality.
+
+## FermWhey™ range
+
+Verley claims to be the first precision fermentation company to develop patented functionalization technologies for recombinant whey proteins. The proteins are said to contain 11% more leucine than native WPI and +50% more than soy proteins, supporting muscle recovery and maintenance.
+
+Additionally, the whey proteins are designed to withstand acid and heat processes such as UHT, opening up new applications in dairy and high-performance nutrition. They have customizable properties that enable clean-label formulations, extended shelf-life products, and creamier textures in high-protein food applications.
+
+There are three ingredients in the range:
+
+**FermWhey™ Native –**Described as a pure, high-quality native whey protein designed for superior nutrition in dairy and high-protein applications.**FermWhey™ MicroStab –**A microparticulated whey protein said to offer excellent heat and acid stability for use in UHT drinks and high-protein, low-fat fresh dairy formulations.**FermWhey™ Gel –**A functionalized whey protein that is claimed to have impressive gelling properties, enabling clean-label formulations for spoonable dairy and cheese applications.
+
+## “A new era for food innovation”
+
+In January, Verley announced that its recombinant Beta-Lactoglobulin (BLG) whey protein had achieved self-affirmed Generally Recognized as Safe (GRAS) status in the United States. The company also told vegconomist that it had already signed three collaboration contracts in various markets, including the US.
+
+Last November, Verley announced the results of what was claimed to be Europe’s first peer-reviewed life cycle analysis for precision fermentation products. The research indicated that the company’s proteins have a far lower environmental impact than conventional dairy proteins.
+
+“We are entering a new era for food innovation,” said Stéphane Mac Millan, CEO and co-founder of Verley. “Precision fermentation has proven its potential, but its true impact lies in functionality. By applying our patented functionalization technologies, we are unlocking high-value applications that were previously unreachable by standard precision fermentation proteins or even by conventional dairy proteins, such as very high-protein dairy products.”",vegconomist.com,2025-03-28,27,"Bon Vivant Rebrands to Verley, Unveils ""World's First"" Functional Precision Fermentation Dairy Proteins - vegconomist - the vegan business magazine",article,0.03984695272,27,132,150.2440191
+https://vegconomist.com/category/fungi-mushrooms-mycelium/,false,"Reports on multiple specific events related to fungi-based food products, including product launches, funding rounds, and research findings.","Fungi, Mushrooms & Mycelium: Latest News 2025 - vegconomist: the vegan business magazine",none,"Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …
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+Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products. After leading Mycorena through its development of mycoprotein ingredients, Nair identified a significant gap in reaching end consumers. While Mycorena’s B2B model enabled it to create innovative products, it fell short in terms of direct consumer access. Speaking to vegconomist, Nair explained, “Despite having exceptional products and groundbreaking innovations, we were heavily reliant on large food companies for manufacturing and distribution of the final food products. This dependency meant that our offerings rarely reached everyday consumers as we had hoped.” This realization led Nair to reframe his approach with SMAQO. “At SMAQO, we’re focused on building a business model that connects directly with consumers. That …
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+The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …
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+Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …
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+CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition. The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China. CellX founder and CEO Ziliang Yang stated, “After four years of R&D, …
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+Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils. The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, …
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+A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …
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+New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …
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+Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …
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+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 20: Kynda In this episode, I sat down with Dan, co-founder of Kynda, to explore how their fermentation technology is transforming food industry waste into high-value microprotein. We discuss Kynda’s journey from producing alternative meats to providing bioreactors for major food companies, how removing regulatory risk unlocked …
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+A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …
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+German company Kynda, which describes itself as a pioneer in industrial biomass fermentation, has raised €3 million in seed funding. The round was led by Enjoy Ventures via its Invest-Impuls Scale Fund. Poultry processor PHW Group and Swiss climate tech investor Clima Now also participated. Additionally, impact-oriented investor C.E.L.L. Investment will join a second closing. Kynda develops fermentation technologies and bioreactors that canconvert by-products from the food industry into high-quality mycoproteins. The new funding will aid in the company’s mission to optimize sustainable protein production through fungal-based fermentation and mycoprotein development. “Many of our customers require thousands of tons of products. This investment enables us to increase our production capacity together with our partners to meet this demand and reach the mass market,” said Daniel …
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+Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …
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+Colorado-based Meati Foods has launched its first breakfast product: Meati Breakfast Patties, now available in Original and Maple flavors. Made of 98% mycelium, the patties are exclusively available in the freezer sections of 280 Sprouts Farmers Market locations across the United States. The Breakfast Patties are designed to deliver a nutrient-dense alternative to conventional breakfast meats. Each patty provides eight grams of protein, four grams of fiber, and no saturated fat or cholesterol. They also offer a complete protein profile with all nine essential amino acids, along with naturally occurring nutrients like potassium, folate, and choline. “We wanted to create something with the same big aroma that fills your kitchen, and the same taste and texture of the breakfast patty you grew up with – …
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+Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …
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+A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of fungal fermentation as an alternative protein source to meet the growing global demand for sustainable food and bio-based products. The ZEST project aims to convert agricultural waste into valuable biomass, including protein-rich ingredients for food, animal feed, and other bioproducts. The project focuses on using edible mushrooms to ferment agricultural by-products such as sugar beet residues, surplus grains from brewing, and fruit peels. These materials are pre-treated and then fed to fungi in bioreactors, where they are converted into biomass. Xiaoru Hou, senior project manager at the Danish Technological Institute, explained to Food & Drink Technology, “The culture consists of fungal strains that convert agricultural residues into biomass, …
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+Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products developed with Pulmuone, one of the three leading South Korean food manufacturers along with CJ CheilJedang and Daesang Corporation. The initial line offered by this strategic partnership consists of mycelium-based meat burger patties and meatballs, which have launched under Pulmuone’s recognized Earth Diet line. The collaboration was initiated earlier this year to introduce a wide range of nutritious, clean-label, and sustainable protein products tailored to the preferences of South Korean consumers. By leveraging Infinite Roots’ technology and production capabilities and Pulmuone’s market power and trusted brands, the companies aim to unlock the potential of mycelium in food production. The new meat alternatives are labeled as 100% plant-based and combine mycelium …
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+Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this seventh installment of her special series for vegconomist, Mathilde discusses the complicated world of regulations around edible fungi. Mushrooms and other fungi wonders, how they are regulated By Mathilde Do Chi Often grouped with plant-based ingredients although part of a different kingdom of life, fungi are …
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+Naplasol, a Belgian-based protein manufacturer under the VEOS group, is launching its newly acquired Promyc mycoprotein line at the Food Ingredients Europe (FIE) event in Frankfurt next month. This marks a milestone for Naplasol following its August acquisition of the Swedish mycoprotein company Mycorena, which had halted the construction of its production facility and entered bankruptcy earlier this year. With the acquisition finalized, Naplasol has taken over the production of Promyc, Mycorena’s flagship mycoprotein, at its industrial plant in Bree, Belgium. The Promyc line now includes two new mycoprotein products, Promyc S110 and Promyc L100, both designed as adaptable, high-quality alternative protein options for the food industry. According to the company, these variants are engineered to offer versatility in taste and texture, catering to a …
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+Finnish biotech company Enifer announces that it has applied for regulatory approval from the European Food Safety Authority (EFSA) to sell its flagship ingredient, PEKILO, in the EU. The company claims to be the first Nordic company to apply for a mycoprotein under novel foods. This regulatory step marks a significant milestone in the company’s commercialization efforts, which recently secured funding to build a €33 million production facility, scheduled for production by the end of 2025. In addition to the EU approval, which could take several years, Enifer plans to pursue GRAS status in the US and novel food approval in Singapore. “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO® to …",vegconomist.com,2025-04-16,8,"Fungi, Mushrooms & Mycelium: Latest News 2025 - vegconomist: the vegan business magazine",article,0.07021491386,95,213,150.2440191
+https://vegconomist.com/category/businesswire/,false,"The page is a collection of press releases from Business Wire, not a single news article.",Business Wire: Latest News 2025 - vegconomist: the vegan business magazine,none,"Plant-Based Dairy Leader Adds Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition to Whole Foods Market Stores Across America ELMA, N.Y.–(BUSINESS WIRE)–#baristaedition—Elmhurst® 1925, maker of the world’s finest plant-based dairy products, today announced that three of its most popular products – Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition– will now be sold across select Whole Foods Market locations nationwide. As consumers seek out products with shorter and more recognizable ingredient lists—81% of shoppers say that it’s important to purchase wholesome food products—the addition of these three wholesome milk alternatives from Elmhurst 1925’s extensive line underscores the brand’s synergy with Whole Foods Market and their mutual commitment to providing shoppers with high-quality, wholesome food products. “We’ve long …
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+The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing the total to 400 by 2026 CHICAGO–(BUSINESS WIRE)–#healthcare–Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year. The plant-forward patient menus position nutritious, sustainable plant-based meals as the default option for one meal per day, while preserving …
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+Bringing the first mycelium-based deli meats to Canada, redefining deli for a new generation with allergen-free, minimally processed options TORONTO–(BUSINESS WIRE)–Prime Roots is a new-school deli brand bringing a new generation of consumers to the category with its revolutionary mycelium-based deli meats. Prime Roots is officially launching in Canada with Canada’s first mycelium-based deli meats. These products provide an allergen-free, not ultra-processed, and operationally friendly solution for foodservice operators looking to tap into the growing demand for plant-based options. With 35% of Canadians identifying as flexitarian, vegan, or vegetarian, menu innovation with Prime Roots presents an exciting opportunity for restaurants, grocery delis, and foodservice providers. Since its successful U.S. launch two years ago, Prime Roots has delivered proven incremental revenue for partners in grocery deli, …
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+DUBLIN–(BUSINESS WIRE)–The “Yeast Market Forecast Report by Forms, Application, Countries, and Companies Analysis 2025-2033” report has been added to ResearchAndMarkets.com’s offering. Yeast market is expected to reach US$ 13.79 billion by 2033 from US$ 6.56 billion in 2024, with a CAGR of 8.60 % from 2025 to 2033. Some of the drivers driving the market’s growth include the increasing demand for bioethanol as a greener energy source, the rise in baked goods and convenience food consumption, and developments in plant-based food solutions. Yeast Industry Overview One of the most adaptable microorganisms, yeast is utilized in the food and beverage and pharmaceutical industries to produce their goods. Protein, B vitamins, and minerals including copper, zinc, selenium, and chromium are all abundant in it. Yeast is used …
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+DUBLIN–(BUSINESS WIRE)–The “Vegan Food Market Size and Share Analysis – Growth Trends and Forecast Report 2025-2033” report has been added to ResearchAndMarkets.com’s offering. Vegan Food Market is expected to reach US$ 46.09 billion 2033 from US$ 20.06 billion in 2024, with a CAGR of 9.68% from 2025 to 2033 The vegan food market is growing due to a number of factors, including growing environmental awareness, animal welfare awareness, health consciousness, plant-based product developments, the growing number of vegans, growing availability, social media influence, and backing from large food corporations. The market for vegan cuisine is expanding rapidly in all regions. Due to environmental and health consciousness, North America has the most demand, followed by Europe, where plant-based diets are also becoming more popular. Due to …
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+DUBLIN–(BUSINESS WIRE)–The “Fermented Ingredients – Global Strategic Business Report” report has been added to ResearchAndMarkets.com’s offering. The global market for Fermented Ingredients was valued at US$47.7 Billion in 2024 and is projected to reach US$79.3 Billion by 2030, growing at a CAGR of 8.8% from 2024 to 2030. This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. The demand for fermented ingredients is growing rapidly due to their ability to enhance flavor, nutritional value, and gut health in both human food and animal feed. In the food industry, fermented ingredients are widely used in products such as dairy, baked goods, sauces, and beverages due to their natural ability to improve taste and texture, while also …
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+SAN MATEO, Calif.–(BUSINESS WIRE)–Calysta and Marsapet have launched the first complete dog food featuring FeedKind Pet protein, a cultured protein fermented without using any arable land or animal ingredients. Produced under its Marsavet line and targeted at animal health, MicroBell dry kibble is a vegan, grain-free, and gluten-free pet food with all the necessary amino acids to keep dogs healthy. MicroBell is primarily comprised of sweet potatoes, peas, FeedKind protein, and potatoes, and is particularly well suited for dogs with allergies or sensitive stomachs. The high nutrient density, balanced amino acid profile, and attractive palatability of FeedKind Pet make it an excellent option for pet parents who want the nutrition usually available in animal protein, without the animal. Herman Sloot, Calysta’s VP of Global Sales said: …
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+ALAMEDA, Calif.–(BUSINESS WIRE)–As the Great American Egg Crisis leaves grocery store shelves empty and restaurants struggling to source eggs, Just Egg, the award-winning and category defining plant-based egg, is stepping in to fill the gaps in America’s egg supply chain. As bird flu drives up egg prices and limits supply, Just Egg is emerging as a mainstream choice for the 94% of Americans who eat eggs daily. Just Egg is growing 5X faster this past month compared to the previous year. Often the only egg on the shelf, Just Egg’s key ingredient, the mung bean, is not susceptible to bird flu and the inflationary pressures driving egg prices to record levels. After trying Just Egg for the first time, acclaimed chef José Andrés said, “It’s …
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+New Capital to Fuel Retail Growth and Product Innovation for Category-Defining Skincare Brand AUSTIN, Texas–(BUSINESS WIRE)–Clean Skin Club, a first-of-its-kind brand at the intersection of skincare and hygiene, announces today the closing of its investment round led by premier investors Astō Consumer Partners and Amberstone. Funds will be allocated toward expansion into brick-and-mortar retail channels, new product development and investment in best-in-class talent. “Clean Skin Club is ushering in a new era of skincare through reimagining the category and delivering straightforward, science-backed solutions that truly work,” said Clayton Christopher, Co-Founder of Astō Consumer Partners. “The disruptive brand has amassed a cult-following, ranking as a best-seller on Amazon and breaking through the large, high growth skincare market. We are inspired by the team’s vision for skincare …
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+DUBLIN–(BUSINESS WIRE)–The “Cultured Meat Market: Industry Trends and Forecasted Estimates to 2050 – Distribution by Source of Meat, Type of Cultivation Technique, Form of Meat Produced, End Products Offered and Key Geographical Region” report has been added to ResearchAndMarkets.com’s offering. The global cultured meat market size is estimated to be worth USD 0.2 billion in 2024 and is expected to be worth USD 229 billion by 2050, growing at a CAGR of 30.8% during the forecast period, till 2050. The new research study consists of industry trends, detailed market analysis, cultured meat providers landscape, partnerships and collaborations, funding and investments, patent analysis, market impact analysis, and market forecast and opportunity analysis. The growth in the market size over the next decade is likely to be …
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+Vegan Silk Traction Drives Third Quarter Results Full year 2024 b-silk™ revenues are projected to exceed $1 million, propelled by deeper segment penetration and growing customers and consumers adoption For 2025, b-silk revenues are projected to reach at least $4.5 million, bolstered by new customer acquisition Our 2024 COGS reduction program has delivered over 60% in cost-per-kilogram produced reduction for b-silk for the year, following on prior year gains Continued operational efficiencies and additional COGS reduction to create a path toward the goal of long-term, sustainable profitability BERKELEY, Calif.–(BUSINESS WIRE)–Bolt Projects Holdings, Inc. (“Bolt,” “Bolt Projects” or the “Company”) (Nasdaq: BSLK), which develops and produces innovative biomaterials for the beauty and personal care industry, reported its financial results for the third quarter ended September 30, …
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+How WOW Skin Science continues to revolutionize the natural haircare industry one product at a time BENTONVILLE, Ark.–(BUSINESS WIRE)–WOW Skin Science, the trailblazing natural hair, skin, and lifestyle brand’s groundbreaking WOW Skin Science Apple Cider Vinegar Shampoo, is the first to be sold in the United States. Nature-driven innovation is at the heart of this game-changing product, differentiating WOW Skin Science from the rest of the industry. WOW Skin Science is proud to be the first to have brought apple cider vinegar haircare products to the competitive market in the United States. This revolutionary product is a reflection of WOW Skin Sciences’ commitment to crafting effective products without sacrificing natural ingredients. The star ingredient, raw apple cider vinegar, is renowned for clarifying and detoxifying, promoting …
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+DUBLIN–(BUSINESS WIRE)–The “Global Vegan Ice Cream Market Report by Flavour Sales Type Source Distribution Channel Countries and Company Analysis, 2024-2032” report has been added to ResearchAndMarkets.com’s offering. The Vegan Ice Cream Market is projected to reach US$ 1.05 billion by 2032, up from US$ 704.97 million in 2023, with a CAGR of 4.60 percent from 2024 to 2032. The vegan ice cream industry is booming, driven by a plethora of innovative flavors and ingredients. Traditional dairy alternatives like almond, soy, and coconut milk are now joined by oats, cashews, and hemp bases, offering diverse textures and tastes. Unique flavors like matcha green tea, lavender honey, turmeric chai, and reimagined classics cater to the most discerning palates. Natural sweeteners like agave and coconut sugar enhance flavors …
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+These saucy tofu meals are ready to eat—simply heat and serve. Offered in three delicious flavors: Thai Red Curry, Japanese Teriyaki and Korean BBQ. They are perfect for the health-minded, busy families that want easy meals, and those who are new to tofu. OAKLAND, Calif.–(BUSINESS WIRE)–Hodo, a favorite of Michelin-star chefs and home cooks alike, is excited to introduce a new line of high protein entrees that are perfect for anyone who wants a quick meal without compromising on taste or nutrition. Hodo’s new “Saucy Tofu” comes in three delicious and trending flavors: Thai Red Curry, Japanese Teriyaki and Korean BBQ. Simply add your favorite grains, veggies or noodles and you’ve got a meal! The U.S. retail plant-based food market now exceeds $8.1 billion (Good …
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+Fan-Favorite Plant-Based Beverages Return to Delight Consumers Looking for Dairy-Free Seasonal Treats This Fall & Winter ELMA, N.Y.–(BUSINESS WIRE)–#applepiespice—Elmhurst® 1925, maker of the world’s finest plant-based dairy products, announces the return of its seasonal collection of fan-favorite products: Apple Pie Spice Blend, Pumpkin Spice Oat Creamer and OatNog™. These limited-edition flavors are now available for purchase as shoppers gear up for the holiday season. Elmhurst 1925’s Apple Pie Spice Blend starts with a creamy oat-cashew base infused with notes of baked apple and flaky pie crust. Barista-approved for crafting the perfect plant-based latte, Apple Pie Spice performs beautifully in hot or iced coffee, and even shines in hot applications like baking. Another fall must-have, Elmhurst’s Pumpkin Spice Oat Creamer, is a simple dairy-free option for …
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+America’s #1 Avocado Oil Brand Introduces Its Replacement for Traditional Hydrogenated Shortening SAN DIEGO–(BUSINESS WIRE)–#avocadooil—Chosen Foods, America’s #1 Avocado Oil brand* and one of the only on shelves guaranteed to be 100% pure, has announced its newest clean-ingredient kitchen essential that’s sure to become a must-have for all your baking and frying needs – Avocado Oil Shortening. Made from 100% Pure Avocado Oil, Chosen Foods Avocado Oil Shortening has only one ingredient, fractionated avocado oil, making it a clean and simple swap for any recipe that calls for shortening or butter. As a certified B Corporation™ (B Corp™), Chosen Foods is always looking for ways to prioritize sustainability and reduce waste; its Avocado Oil Shortening is the perfect example of the brand prioritizing the environment. …
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+DUBLIN–(BUSINESS WIRE)–The “Mushrooms – Global Strategic Business Report” report has been added to ResearchAndMarkets.com’s offering. The global market for Mushrooms was estimated at US$52.7 Billion in 2023 and is projected to reach US$83.7 Billion by 2030, growing at a CAGR of 6.8% from 2023 to 2030. This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. Mushrooms are rich in nutrients, including proteins, vitamins, and minerals, making them a popular ingredient in various cuisines worldwide. In addition to their culinary use, certain types of mushrooms, such as reishi and maitake, are valued for their medicinal properties and are used in supplements and herbal remedies. The growth in the mushrooms market is driven by several factors, including …
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+DUBLIN–(BUSINESS WIRE)–The “Seaweed Extract: Global Markets” report has been added to ResearchAndMarkets.com’s offering. The global market for seaweed extract was valued at $16.5 billion in 2023 and is projected to grow to $20.9 billion by the end of 2029. The production volume of wet seaweed was estimated to be 38.5 million tons in 2023 and is expected to exceed 43.7 million tons by the end of 2029. Several factors will drive this growth, including the positioning of seaweed as an alternative protein source, the rising vegan population in Western countries and the increasing popularity of seaweed snacks. Additionally, due to its potential to generate export revenues, seaweed cultivation is drawing government interest and thus also will contribute to this market expansion. Aquaculture, or farmed seaweed, …
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+DUBLIN–(BUSINESS WIRE)–The “Dairy Alternatives – Global Strategic Business Report” report has been added to ResearchAndMarkets.com’s offering. The global market for Dairy Alternatives was estimated at US$35.6 Billion in 2023 and is projected to reach US$75.3 Billion by 2030, growing at a CAGR of 11.3% from 2023 to 2030. This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. The dairy alternatives market is experiencing rapid growth, fueled by increasing consumer awareness of lactose intolerance, dietary restrictions, and ethical concerns regarding animal welfare. Additionally, the development of fermentation-based dairy alternatives, which aim to replicate the taste and nutritional benefits of traditional dairy without the use of animal products, is a burgeoning area of interest. What Drives the …
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+VANCOUVER, British Columbia–(BUSINESS WIRE)–Canada’s much-loved Chocolatier is celebrating International Chocolate Day with the release of a brand new chocolate box, including 4 never-before-seen flavours. Since 1907, Purdys Chocolatier has been delighting Canadians with delectable chocolate made with premium ingredients. Beginning today, the Vegan Dark Chocolate Collection will be available online and in-shop featuring Vegan Fig, Vegan Raspberry, Vegan Tonka, and Vegan Mango – 4 brand new chocolates that are irresistibly smooth, and not too sweet. Introducing the NEW Vegan Dark Chocolate Collection Indulge in the sublime harmony of this artisanal collection, exquisitely infused with fruity flavours – for those who like their chocolate “less sweet”. Elegantly designed with Purdys purple, gold accents, and a glossy finish, this 16-piece gift box is as luxurious on the …",vegconomist.com,2025-04-09,15,Business Wire: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07188616919,63,177,150.2440191
+https://vegconomist.com/organisations-and-brands/carrefour/,false,"Reports on specific developments (partnerships, market performance) related to Carrefour and plant-based food.",Carrefour News - vegconomist - the vegan business magazine,"Find all Carrefour news in chronological order with our extensive archive and stay informed on Carrefour and the vegan, plant-based and cellular agriculture market.","Brazil’s Fazenda Futuro, translated and branded as Future Farm in Western territories, reports its market performance in UAE with figures provided by Carrefour supermarkets, which operate the largest retail network in the region. Despite being the most recent newcomer in the UAE, Fazenda Futuro has outperformed its peers by far.
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+Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand. As part of the collaboration, Carrefour will add three of Vida Veg’s cashew-based products to its range — mozzarella cheese, traditional cream cheese, and cream cheese with fine herbs. The products will be sold under Carrefour’s own brand, making Vida Veg the retailer’s first supplier of plant-based products for its private label range. Carrefour will be able to offer the dairy alternatives at a relatively affordable price point, making them accessible to more consumers. The idea for the collaboration arose when Vida Veg founder Álvaro Gazolla visited Carrefour in Spain and noticed the chain’s plant-based range. The news comes as Carrefour …",vegconomist.com,2025-04-02,22,Carrefour News - vegconomist - the vegan business magazine,article,0.0578695629,76,210,150.2440191
+https://vegconomist.com/organisations-and-brands/food-tank/,false,Reports on a specific event (Meatable's collaboration) in a news-like format.,Food Tank News - vegconomist - the vegan business magazine,"Find all Food Tank news in chronological order with our extensive archive and stay informed on Food Tank and the vegan, plant-based and cellular agriculture market.","Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production. The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution. Danielle Nierenberg, co-founder of …",vegconomist.com,2025-04-23,1,Food Tank News - vegconomist - the vegan business magazine,article,0.01955238374,7,109,150.2440191
+https://vegconomist.com/category/startups-accelerators-incubators/,false,"Reports on multiple specific events related to startups, accelerators, and incubators in the vegan business sector.","Startups, Accelerators & Incubators: Latest News 2025 - vegconomist: the vegan business magazine",none,"EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …
+
+On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil, Switzerland. The event brought together investors, industry leaders, and startups from the biotech sector with the aim of accelerating sustainable solutions and harnessing the power of artificial intelligence. By establishing an ecosystem of collaboration and innovation, Icos and Bühler hope to help startups scale up their efforts to tackle urgent and complex challenges in the food industry. The startups that attended the event included BioRaptor, a bioprocessing data analytics platform, and Triplebar, which creates generative artificial intelligence (GenAI) models to design strains for protein production. “At Icos Capital, we aim to uncover and invest in cutting-edge innovations to drive sustainability forward,” said Nityen …
+
+British confectionery and snack company pladis has launched a new accelerator programme that will support early-stage companies in the fields of food tech, health, and sustainability. The programme aims to find startups from around the globe working in three key areas: Startups will receive tailored mentorship from pladis’ senior team, including advice on global expansion, product design, branding, and commercialising breakthrough ideas. They will also be given the opportunity to pilot projects or co-develop solutions with pladis. “Driving transformative change” Selected businesses will have direct access to key players in the food tech, retail tech, and innovation ecosystem, including industry leaders, corporate partners, and venture professionals. The accelerator programme is powered by Yildiz Ventures, the innovation and strategic growth arm of pladis’ parent company Yildiz …
+
+Natural Products Canada (NPC) has announced an investment of $1.7 million into seven Canadian startups producing innovative bio-based and natural products. The startups are: “Investment in a stronger Canada” The seven companies are all recipients of NPC’s Commercialization Programs, designed to accelerate the path to market. The programs focus on three areas to help companies attract partners and investors — product validation & scaling, talent, and competitive strategy. Called Proof of Concept, Access to Talent, and Fast Track to Financing, NPC’s programs provide startups with up to $350,000 in support. NPC works with the companies as a “strategic angel” throughout the application process, providing guidance and resources from its network of over 4000 investors, industry leaders, and experts. In previous years, NPC has invested in …
+
+The Vegan Business Circle International is expanding across Europe and seeking motivated chapter leaders to build thriving local plant-based business communities. As a leader, you’ll organize networking events, receive a €1,000 seed grant, and earn commission from local memberships. Only 2 days left to apply (Deadline: 28 February) – don’t miss this opportunity! Apply here.
+
+As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …
+
+Flavors and nutritional solutions leader Givaudan and Moonshot Pirates, a movement connecting young innovators and changemakers, have joined forces to launch “Shape the Future,” an alternative protein challenge for Gen Z (young people aged 15 to 24). The collaborative initiative challenges this generation to propose affordable, nutritious, and convenient food solutions that contribute to a healthier and more sustainable food system. Specifically, participants are encouraged to develop innovative alternative protein solutions, including concepts that do not mimic meat, fish, or dairy products. “Let’s move beyond copying meat, fish, or dairy. How can we use alternative proteins in new and exciting ways to promote health, wellness, and sustainability? Moonshoot Pirates says on its website. Flavio Garofalo, Growth Platform Director of Culinary & Plant Attitude, Givaudan Taste …
+
+ProVeg International, a food awareness organization aiming to replace 50% of animal products globally with plant-based and cultivated foods by 2040, has expanded its global presence by opening its first office in South America: ProVeg Brazil. Led by journalist Aline Baroni, the Brazilian team will promote plant-forward public policies and work with the Brazilian government to highlight “food systems” as a central theme during the 2025 UN Climate Summit, COP30, which will take place in the Amazonian city of Belém. With this addition, the organization now operates in 14 countries, broadening its reach and influence in promoting the health and environmental benefits of plant-based diets. The Brazil office follows the establishment of ProVeg Portugal earlier this year and offices in Nigeria and Malaysia in 2023. …
+
+Alex Crisp, writer and host of Future of Foods Interviews speaks to Marie Brueser from EIT Food on this latest podcast episode. EIT Food is charged with accelerating and driving innovation in the EU by using all the means at its disposal – including significant early-stage investment, and is described as a pan-European organization dedicated to driving innovation and entrepreneurship across the food sector to create a more sustainable and healthy food system. Supported by the European Institute of Innovation and Technology (EIT), EIT Food brings together stakeholders from across the entire food value chain—including agritech startups, industry giants, research institutions, and universities. Brueser highlights exciting areas including generative AI for food data applications, advancements in plant genetics for faster breeding, and precision fermentation, notably …
+
+Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …
+
+Mylkcubator: More Than Mylk, a program focusing on alternative food ingredients made with cellular agriculture technologies by the Spanish companies Pascual Innoventures and Eatable Adventures, has introduced its next cohort of startups focusing on sustainable ingredients. Pascual Innoventures has invested over $2 million in the Mylkcubator program across all three editions, including a recent investment in the precision fermentation startup Onego Bio. According to the firm, the Mylkcubator ecosystem has generated a total value of $305 million and raised $104.5 million, “underscoring the success and global significance of the program.” Gabriel Torres Pascual, CEO of Pascual Innoventures, commented, “Our goal is to continue identifying and supporting innovative companies that can offer sustainable solutions to the current challenges in the food sector while strengthening an ecosystem …
+
+Biotope, a Belgian biotech incubator and early-stage investor, has revealed the three startups selected to be part of its fifth and latest cohort: Corium Biotech, I-Challenge, and Lantana Bio. Launched by the Vlaams Instituut voor Biotechnologie (VIB), Biotope aims to bring agrifood startups to seed-stage readiness within 18 months, de-risking biotechnology investments to drive innovation in the biotech space. Annick Verween, Head of Biotope, shared: “Biotope focuses on potentially impactful solutions which can benefit from a dedicated biotech ecosystem to support them. Our new, fifth cohort is a perfect reflection of this mission – all of the startups represented are passionate entrepreneurs with groundbreaking biotech solutions that have the power to create lasting change for people and the planet.” Leather, food shelf life, and natural …
+
+A unique collaboration of 14 early-stage food tech startups, eight leading global food companies, and key partners, including Accenture, the Good Food Institute, and SOSV, will be part of the 2024 MISTA Growth Hack. MISTA, a food innovation platform, and a Givaudan entity, aims to bring new sustainable ingredients and technologies to life to feed the planet. This year’s Growth Hack aims to develop integrated, nutritious, affordable, and sustainable foods, beverages, and snacks by enhancing biomass fermentation. This technology grows nutrient-dense microbial cells that can improve the nutritional and sensory performance of foods and beverages. “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030,” said Céline Schiff-Deb, CSO for MISTA. “Fermentation biomass is an approach …
+
+The Fi Europe Startup Challenge has become an important platform for advancing potentially transformational solutions from young companies. Although it is built around an awards programme, the Challenge does more than recognise innovation. It nurtures startups by giving them business support, constructive feedback, industry exposure and an opportunity to make the connections they need to scale up and grow. The Challenge was the brainchild of nutrition consultant and food industry expert Sandra Einerhand, who worked with the team at Fi Europe to make it a reality. Since then, the programme has gone from strength to strength, and is now in its ninth edition. “The Challenge offers a front-row seat to witness the cutting-edge ideas and creativity that are shaping the future of the food industry. …
+
+Sproudz is set to advance plant-based food innovation in the Bern district of Switzerland. This unique hub will offer startups from the food industry rental space and facilities to produce their innovative plant-based products in the Swiss Municipality of Zollikofen. Additionally, Sproudz will provide joint services in procurement, quality management, logistics, and human resources. This initiative will enable startups to scale their business models cost-efficiently. The fenaco cooperative supplies the infrastructure, aiming to promote Swiss agricultural raw materials and optimize by-product refinement from its processing plants. Two startups from the Bern region have already committed to relocating their production operations to Zollikofen by late 2024. BakeryBakery AG, Switzerland’s first vegan bakery with a growing branch network, and Outlawz Food AG, a producer of plant-based meats, …
+
+The alternative protein industry is teeming with innovation, and the latest group of startups from ProVeg Incubator demonstrates the remarkable developments that are ahead. This year, five promising food-tech companies working on breakthroughs from cultivated seafood to cutting-edge ingredient encapsulation are poised to revolutionise our perspectives on food production and consumption. In its recent New Food Hub article, ProVeg International looks at what sets these companies apart. Here’s a preview of what’s to come. Food-tech startups for your radar Atlantic Fish Co: Founders Doug Grant and Trevor Ham established Atlantic Fish Co in 2022 to develop cultivated seafood with a focus on wild-caught marine white fish. In April 2024, they unveiled the ‘world’s first’ cultivated black sea bass. Optimized Foods: Founders Minami O. Maja Segerman …
+
+EIT Food RisingFoodStars, a non-profit organisation funded by the EU and the agri-food tech community, has revealed the 14 scaleups selected for the latest cohort of its three-year program. RisingFoodStars aims to solve environmental and social challenges such as reducing net emissions by 90% by 2040, halving food waste, achieving food self-sufficiency, and improving the availability of healthy, nutritious foods. Selected startups have access to a network of over 50 investors and 160 industry leaders, along with workshops, coaching, and mentorship. The new cohort features: SeedForward GmbH — a German startup substituting synthetic agrochemicals with biobased alternatives, with an emphasis on seed treatments, biostimulants, and plant protection. The aim is to facilitate the transition towards regenerative agriculture. Notpla — a UK-based sustainable packaging producer that …
+
+Berlin-based ProVeg Incubator today reveals the five impact-driven startups that have been selected for the 12th cohort of its accelerator programme, designed for alt-protein startups driving food system transformation. This year’s programme has been revised and improved in order to create more opportunities for the participants to take their business to the next level. With an extension from 12 weeks to 20 weeks, the incubator now offers a kick-off week in Berlin for the founders to meet and attend workshops and events in-person, as well as additional mentoring and business support. The startups will take part in a series of workshops, fireside chats, and speaker-led sessions throughout the 20-week programme. ProVeg Incubator alumni that have gone on to succeed in their respective fields include Better Nature …
+
+German startup TASTE LIKE, seen on the TV programme Die Höhle der Löwen (The Lion’s Den, similar format to Shark Tank and Dragon’s Den), known for its vegan herring salads, is seeking new investors and experienced partners for a successful launch in the food retail sector Martina Kühn and Alexander Jens have been producing vegan specialities for the benefit of animals, people and the environment since 2017 under the brand name ‘MAKÜ’. According to the small family business from North Friesland, the flagship products in its range are the vegan herring salads, which are in no way inferior to the original in terms of flavour, consistency and mouthfeel. As a substitute for herring, TASTE LIKE uses aubergines, which are processed using a specially developed method, …
+
+omami, a young startup from Berlin not, of course, to be confused with Umiami, Umami Bio, Umaro, Yamami, or any other Oms or Ums, debuts with a chickpea tofu product in four varieties. Founded by Christina Hammerschmid in October 2023, omami tofu is made with carefully selected ingredients sourced exclusively from Europe. The products are produced in the company’s own production facility and the company guarantees short supply chains. Chickpea-based tofu caters to consumers with allergies and unable or unwilling to consume soy products, or are simply interested in a novel protein, and has become a popular solution in recent years. Other chickpea-based tofus currently available on the market include products from Big Mountain in Canada; Franklin Farms in the US; Moonbeans of Illinois; Bronhill …",vegconomist.com,2025-04-08,16,"Startups, Accelerators & Incubators: Latest News 2025 - vegconomist: the vegan business magazine",article,0.06996988278,82,211,150.2440191
+https://vegconomist.com/organisations-and-brands/cargill/,false,"Reports on Cargill's activities and partnerships in the plant-based food industry, covering specific events and developments.",Cargill News - vegconomist - the vegan business magazine,"Find all Cargill news in chronological order with our extensive archive and stay informed on Cargill and the vegan, plant-based and cellular agriculture market.","80% of European consumers declare to consume dairy on a daily basis, with taste, naturalness & health listed as the top three reasons to maintain their dairy consumption.* However, there is a growing appeal for alternatives to dairy too, particularly among more sustainability minded consumers or requirements for household members’ diets. This is opening up opportunities to take a hybrid route or add full plant-based to a dairy manufacturers’ product offering. Combing portfolio & expertise for your success Cargill’s Food Solutions offers all the solutions required for a successful dairy application (except for the dairy ingredients themselves!). Our portfolio encompasses oils & fats, plant-based proteins, texturizers, starches, functional systems, cocoa powders, and sweeteners. Furthermore, our expertise through insights, sensory capabilities and applications development means that …
+
+Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …
+
+Cargill, a global leader in food and agriculture, offers a broad portfolio of plant-based proteins, fibers, texturizers, oils, and fats, while also investing in companies developing sustainable food solutions. As part of these efforts, the company collaborates with startups like ENOUGH to address the growing demand for scalable and sustainable protein options. We spoke with Kevin Lemeilleur, global managing director of meat & dairy alternatives at Cargill, about the company’s partnership with ENOUGH, its innovations in plant-based dairy, emerging market trends, and its plans for 2025 and beyond. At FiE, Cargill showcased prototypes made with mycoprotein developed in partnership with ENOUGH. Could you elaborate on this collaboration and the advantages of using this mycoprotein? As global food production and agriculture evolve, we need innovative solutions …
+
+PETA is urging five major US meat companies—Hormel Foods, Cargill, Smithfield Foods, Tyson Foods, and Oscar Mayer—to shift their focus from animal-based products to vegan alternatives, following the example set by one of Italy’s oldest meat producers, Gruppo Tonazzo. Gruppo Tonazzo recently announced that it will stop selling meat entirely and concentrate solely on plant-based products. Albino Tonazzo, CEO of the company’s plant-based brand Kioene, explained that the shift is motivated by a “deep responsibility to future generations” and a commitment to environmental preservation. In letters sent to the CEOs of the US companies, PETA noted the growing consumer demand for plant-based foods and the environmental and ethical concerns associated with animal agriculture. The group explained that all five companies have already introduced vegan products …
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+US agribusiness giant Cargill reportedly plans to split its business into three operating units instead of the current five: Food, Ag & Trading, and a Specialised Portfolio focused on animal nutrition and health. According to Reuters, Cargill and other agricultural merchants are facing financial and operational difficulties due to commodity crop prices approaching four-year lows, resulting in fallen crop processing margins and squeezing Cargill’s profit margins. Alternative protein focus Cargill, the world’s third-largest meat producer, has been active in the plant-based and alternative protein space for several years. In addition to offering a portfolio of plant-based protein ingredients, fibers, texturizers, plant-based oils, and fats, the company invests in companies developing sustainable food solutions. Over the past few years, the Minnesota-based firm has invested in various …
+
+Cargill has announced a commercial partnership with Voyage Foods — a California-based food tech company that creates spreads and chocolates free from cocoa, nut, and dairy — to offer sustainable alternatives to popular sweet favorites. With demand for sustainable global confectionery products expected to rise, and as the cocoa crisis continues to deepen, Cargill will be the exclusive B2B global distributor for Voyage Foods, expanding its existing chocolate offerings with a new range of sustainable chocolate alternatives for the first time. The commercial partnership will also provide food manufacturers with allergen- and dairy-free nut flavor spreads for recipe formulation in the bakery, ice cream, and chocolate confectionery categories. Inge Demeyere, Managing Director, Bakery, Ice Cream and Chocolate Confectionery Europe at Cargill, shared, “This partnership is …
+
+Minneapolis headquartered agribusiness giant Cargill, the largest privately held company in the United States in terms of revenue, has been active in the plant-based and alternative protein space for several years. As a platform concerned solely with the plant- and cell- based business niche (not to say we are unconcerned as a team about well-documented issues of ethics or sustainability, but these are not the focus areas of this publication), that encourages the entrance of conventional protein producers into the production of plant-based meat, we are interested in reporting on such a company’s work in the space to keep our readers informed of the activities of key players. Some of said activities undertaken by Cargill in recent years include, in reverse chronological order: Signs commercial …
+
+Food tech company ENOUGH announces that it has extended its partnership with agribusiness giant Cargill. Through the deal, Cargill is to sign a commercial agreement to use and market ENOUGH’S mycoprotein ingredient ABUNDA and to invest in its recent Series C round. ABUNDA is described as a highly versatile ingredient that provides all nine essential amino acids and dietary fiber. It is said to have a neutral taste, making it highly versatile in multiple applications. ENOUGH leverages biomass fermentation to produce its signature product at a large scale. The protein is grown by feeding fungi renewable feedstocks to make a sustainable food protein source. Upscaling in Europe ENOUGH states that its collaboration with Cargill, “benefiting from its global footprint and feedstock technology expertise,” will allow it to …
+
+Cocuus, a Spanish food tech company producing 3D-printed plant-based foods at scale, has revealed an ambitious goal for 2024: to make 1,000 tonnes of 3D-printed plant-based bacon. With the global alternative proteins market expected to reach a minimum value of $290 billion by 2035, according to BCG and the Blue Horizon Corporation, the company aims to accelerate the production of 3D-printed plant-based bacon for distribution in retail and other channels. Early investors Cargill and Big Idea Ventures will support the food tech’s mass production of plant-based food. Last year, Cocuus and partner company Foody’s opened what they claimed as the world’s first industrial-scale facility for 3D-printed plant-based meat in Northern Spain, equipped with Cocuus’ advanced printing technology: only one machine can produce 250 kilos of plant-based …
+
+The entrance of Big Meat into the plant-based category was nothing short of inevitable when the food industry began to realize both the huge potential of alternative foods as well as the future limitations on the planet’s capacity to “grow” animals for human consumption. Back in 2019, the New York Times highlighted the fact that Big Meat (with this particular article focusing on Tyson, Smithfield, Perdue, and Hormel) was beginning to gain a foothold in the plant-based category. And last year, Yahoo Finance declared: “The meat industry is going through major upheavals. For example, a dramatic rise in the number of consumers preferring vegetarian food has forced companies to develop plant-based meat products.” Whether the animal meat industry indeed had its hand “forced” by the …
+
+Agribusiness giant Cargill, one of the largest meat producers in the US, believes it can take on plant-based companies such as Beyond Meat to become a major player in the meat alternatives industry. While Cargill came relatively late to the plant-based market, behind competitors such as Tyson and Smithfield, the company told CNBC that this was part of a “deliberate and thoughtful” strategy. Now that the industry’s initial rapid growth has plateaued, many other conventional meat companies are treating plant-based products as a fad, putting Cargill at an advantage. Cargill predicts surge in demand Brands like Beyond Meat and Impossible Foods may be more established in the plant-based sector, but Cargill has far more to invest. The corporation is predicting surging demand for protein in …
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+Cargill, the world’s third-largest meat producer, unveiled the first product of its collaboration with Spanish startup Cubiq Foods at Expo West last week. The company sampled new plant-based burgers made with Cubiq’s Go!Drop fat replacement technology, which is said to reduce the fat content and calories of alt-meats. In light of these and its other plant-based advancements, Cargill told Food Navigator-USA it now aims to become an “inclusive protein provider.” At Expo West, Cargill offered two versions of pea protein burgers – one made with Cubiq’s novel fat solution Go!Drop, and another made with common fats like coconut and canola oil. According to the agribusiness giant,",vegconomist.com,2025-04-23,1,Cargill News - vegconomist - the vegan business magazine,article,0.06977539394,84,218,150.2440191
+https://vegconomist.com/fungi-mushrooms-mycelium/the-better-meat-co-receives-patent-potato-based-mycoprotein-production/,true,"Reports on a specific event (patent award) with factual details and quotes, in a news-like format.",The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production - vegconomist - the vegan business magazine,The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein.,"The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source.
+
+“Our tech can scale to help solve some of the world’s most pressing food security challenges”
+
+
+The patented process uses filamentous fungi, specifically species within the *Neurospora* and *Aspergillus* genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork.
+
+The newly issued patent adds to the company’s existing intellectual property portfolio, bolstering its position in the fermentation and alternative protein space. The process enables protein production using agricultural residues rather than purified sugars, reducing input costs and environmental impact.
+
+“The Better Meat Co. is an innovation factory that continues generating major tech advancements that will help feed humanity with a much lighter footprint,” said CEO Paul Shapiro.
+
+In addition to securing intellectual property, the company has recently signed several letters of intent representing a projected $13 million in annual revenue, pending commercial-scale production at its contract manufacturing facility. One of the largest deals involves a supply agreement with a major meat producer in South America.
+
+## Regulatory approvals and global expansion
+
+Regulatory progress has also advanced. Rhiza mycoprotein has received Generally Recognized as Safe (GRAS) status from both the US Food and Drug Administration and the US Department of Agriculture. According to the company, the USDA has also deemed Rhiza suitable for inclusion in animal meat products—currently the only mycoprotein with this designation. In Singapore, the product has been approved for commercial sale following novel foods regulatory review.
+
+Last year, the company received a seven-figure funding award from the US Department of Defense and began continuous fermentation operations at its demonstration-scale facility, which is aimed at reducing production costs through scale and process efficiency.
+
+Shapiro continued, “Turning potatoes into meat may seem like science fiction, but this patent shows it’s science fact—and that our tech can scale to help solve some of the world’s most pressing food security challenges.”",vegconomist.com,2025-04-15,9,The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production - vegconomist - the vegan business magazine,article,0.03809406732,28,135,150.2440191
+https://vegconomist.com/organisations-and-brands/australian-plant-proteins/,false,Reports on a specific corporate action (acquisition) in a news-like format.,Australian Plant Proteins News - vegconomist - the vegan business magazine,"Find all Australian Plant Proteins news in chronological order with our extensive archive and stay informed on Australian Plant Proteins and the vegan, plant-based and cellular agriculture market.","Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …
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+Australian Plant Proteins (APP), the only manufacturer of Australian-grown faba bean and pulse protein isolates, has entered voluntary administration. APP operates the largest of three commercial-scale plant protein fractionation facilities in Australia, producing 1200 tonnes of isolates per year at the site in Horsham, Victoria. The ingredients are used by domestic and overseas companies in products such as breakfast cereals, breads, bakery goods, snack foods, and meat and dairy alternatives. Melbourne-based financial and business advisory firm Romanis Cant has been appointed as administrator, with the hope that APP will be sold as a going concern. It is unclear why the company ran into trouble, but a plan to construct further manufacturing facilities may have been partially responsible; the federal and South Australian governments were initially …",vegconomist.com,2025-03-31,24,Australian Plant Proteins News - vegconomist - the vegan business magazine,article,0.02327615457,10,113,150.2440191
+https://vegconomist.com/investments-finance/munich-startup-differential-bio-raises-2-million-transform-biomanufacturing-ai/,true,Reports on a specific corporate action (funding round) in a news-like format,Munich Startup Differential Bio Raises €2 Million to Transform Biomanufacturing With AI - vegconomist - the vegan business magazine,Munich-based AI biotech startup Differential Bio has emerged from stealth to redefine biomanufacturing with its Virtual Scale-up Platform.,"Munich-based AI biotech startup Differential Bio has emerged from stealth to redefine biomanufacturing with its Virtual Scale-up Platform.
+
+The platform integrates advanced microbiology, lab automation, and artificial intelligence to eliminate bottlenecks in biomanufacturing. It aims to overcome one of the most significant hurdles in the industry — the slowness and expense of scaling bioprocesses from lab to industrial levels.
+
+Differential Bio has already raised €2 million in a pre-seed funding round led by Ananda Impact Ventures and ReGen Ventures. Other participants included Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and a prominent group of angel investors.
+
+The Virtual Scale-up Platform brings together three core innovations — advanced microbiology to miniaturize fermentation processes, robotics to automate lab workflows and generate high-quality data, and AI algorithms to simulate and optimize bioprocesses virtually. It provides precise insights into critical factors such as biomass growth rates, metabolite production, and cell viability, without the need for resource-intensive physical experiments. This allows for faster optimization cycles, cost reductions through automation, and enhanced profitability due to higher yields and improved efficiency.
+
+## “No compromises required”
+
+Differential Bio has already successfully used its technology to address a challenge in the probiotics industry — transitioning a microbial strain from an animal-based to a plant-based growth medium while maintaining performance. The Virtual Scale-up Platform achieved this milestone while increasing biomass yield by four times and reducing costs by 16%. The findings were presented at a leading probiotics conference in Copenhagen earlier this year.
+
+“This project showcased the platform’s ability to handle multi-objective optimizations,” said CSO Dong Zhao. “We proved that sustainable biomanufacturing can enhance performance and cut costs simultaneously — no compromises required.”
+
+## “The key to a regenerative future”
+
+Having successfully secured pre-seed funding, Differential Bio will now work to enhance the Virtual Scale-up Platform to tackle increasingly complex bioprocesses, from multi-strain systems to novel bio-products. The company will also scale its automated “self-driving lab” to generate richer datasets, further refining its AI-driven predictions and optimizations.
+
+Additionally, Differential Bio will work to recruit talent in bioinformatics, bioprocess engineering, and lab automation, while onboarding clients in sectors such as food, cosmetics, and specialty chemicals.
+
+A report published last year found that biomanufacturing could become a $200 billion market over the next decade, but noted the need to increase production capacity and reduce costs.
+
+“Biomanufacturing holds the key to a regenerative future, but scaling these processes remains a major bottleneck for the industry,” said Christian Spier, CEO of Differential Bio. “We are here to change that, empowering biomanufacturers with cutting-edge tools to slash development timelines and costs, bringing bio-based products to market faster than ever before.”",vegconomist.com,2025-03-26,29,Munich Startup Differential Bio Raises €2 Million to Transform Biomanufacturing With AI - vegconomist - the vegan business magazine,article,0.02824071206,28,129,150.2440191
+https://vegconomist.com/organisations-and-brands/plant-based-foods-institute/,false,Reports on specific events: appointment of a new executive director and a new report release.,Plant Based Foods Institute News - vegconomist - the vegan business magazine,"Find all Plant Based Foods Institute news in chronological order with our extensive archive and stay informed on Plant Based Foods Institute and the vegan, plant-based and cellular agriculture market.","The Plant Based Foods Institute (PBFI) announced the appointment of Sanah Baig as its new Executive Director, effective June 9, 2025. Baig, who has extensive experience in agricultural and food policy, most recently served as Senior Policy Advisor for Agriculture and Nutrition at the White House. She also held the role of Deputy Under Secretary at the US Department of Agriculture (USDA), where she led the agency’s $4+ billion science enterprise, focusing on agricultural innovation at the intersection of climate resilience, nutrition security, and food systems equity. In a statement, Baig expressed her excitement about joining PBFI, stating, “Leading PBFI at this pivotal moment is an unparalleled opportunity to architect a food system where plants take center stage. Through deep collaboration with partners across the …
+
+A new report from the Plant Based Foods Institute (PBFI), Kroger, and data insights firm 84.51° reveals a continued shift in consumer spending from animal-based to plant-based foods in the USA, now observed for the fourth consecutive year. The “Plant-Based Migration Analysis”, which studied approximately seven million households between 2022 and 2023, documents a growing preference for plant-based alternatives across key food categories. This research builds on data collected since 2019, offering a comprehensive view of the evolving consumer landscape and its potential implications for retailers. The report highlights a consistent trend: consumers who begin purchasing plant-based foods, or expand their plant-based selections, are steadily reducing their spending on related animal-based products. The categories most affected by this shift include milk, cheese, and fresh meat. …",vegconomist.com,2025-03-26,29,Plant Based Foods Institute News - vegconomist - the vegan business magazine,article,0.0234985471,10,113,150.2440191
+https://vegconomist.com/organisations-and-brands/prefera-petfood/,false,Reports on a specific event (collaboration between companies) in a news-like format,Prefera Petfood News - vegconomist - the vegan business magazine,"Find all Prefera Petfood news in chronological order with our extensive archive and stay informed on Prefera Petfood and the vegan, plant-based and cellular agriculture market.","Biotech company BioCraft Pet Nutrition has announced a collaboration with Prefera Petfood, a specialist in premium natural wet pet food production, to commercialize cat food made from cultivated mouse meat. The first product launched by the partnership will be a hypoallergenic, nutritionally complete mouse “mousse”. The food is a source of protein and provides an omega-6 to omega-3 fatty acid ratio that is said to be superior to traditional meat. It is described as a sustainable option that is very similar to the natural small prey diet of cats. In most products made using cellular agriculture, the percentage of cultivated ingredients used is relatively low; however, BioCraft’s product is made from 99% cultivated mouse meat. Palatability tests have reportedly demonstrated exceptional acceptance rates among cats, …",vegconomist.com,2025-04-07,17,Prefera Petfood News - vegconomist - the vegan business magazine,article,0.01976413896,7,109,150.2440191
+https://vegconomist.com/products-launches/this-shifts-meat-alternatives-superfoods-new-product-line/,true,Reports on a specific corporate action (product launch) in a news-like format.,THIS Shifts from Meat Alternatives to Superfoods in New Product Line - vegconomist - the vegan business magazine,"Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat","Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each.
+
+“After 5.5 years of focusing on ‘THIS ISN’T,’ this is our first-ever ‘THIS IS’ product”
+
+
+The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a lemon and herb marinade for added flavor.
+
+## A new direction for THIS
+
+Andy Shovel, the founder of THIS™, shared his excitement about the product’s launch on LinkedIn, noting that the Super Superfood range is the result of two years of research and development. “After 5.5 years of focusing on ‘THIS ISN’T,’ this is our first-ever ‘THIS IS’ product. There’s nothing quite like it on the market. It’s more nutritious, more flavorful, and higher in protein than tofu, with a totally unique texture compared to any other plant-based product.”
+
+This product release marks a departure from THIS™’s earlier focus on hyper-realistic plant-based meat alternatives, such as chicken wings, sausages, and chicken thighs. It also aligns with the company’s recent rebranding to represent a “new dawn in plant-based food.”
+
+## Expanding offerings
+
+In addition to the Super Block and Marinated Pieces, the company has confirmed plans to release additional products under the Super Superfood range.
+
+Mark Cuddigan, CEO of THIS, told Food Manufacture, “We’re giving consumers more options with this launch. The plant-based category is evolving, and this product offers a high-protein, nutritious, and versatile option, whether consumers are meat-lovers, flexitarians, or fully plant-based. We’re not moving away from our core products; we’re just expanding our offerings.”",vegconomist.com,2025-04-23,1,THIS Shifts from Meat Alternatives to Superfoods in New Product Line - vegconomist - the vegan business magazine,article,0.02445736301,25,139,150.2440191
+https://vegconomist.com/businesswire/prime-roots-announces-canadian-debut/,true,This is a press release announcing a product launch in a news-like format.,Prime Roots Announces Canadian Debut - vegconomist - the vegan business magazine,TORONTO--(BUSINESS WIRE)--Prime Roots is a new-school deli brand bringing a new generation of consumers to the category with its revolutionary mycelium-based,"Bringing the first mycelium-based deli meats to Canada, redefining deli for a new generation with allergen-free, minimally processed options
+
+TORONTO–(BUSINESS WIRE)–Prime Roots is a new-school deli brand bringing a new generation of consumers to the category with its revolutionary mycelium-based deli meats. Prime Roots is officially launching in Canada with Canada’s first mycelium-based deli meats. These products provide an allergen-free, not ultra-processed, and operationally friendly solution for foodservice operators looking to tap into the growing demand for plant-based options. With 35% of Canadians identifying as flexitarian, vegan, or vegetarian, menu innovation with Prime Roots presents an exciting opportunity for restaurants, grocery delis, and foodservice providers.
+
+Since its successful U.S. launch two years ago, Prime Roots has delivered proven incremental revenue for partners in grocery deli, restaurants—including pizza parlors, sandwich shops, and breakfast spots—as well as hospitality, healthcare, and more.
+
+Prime Roots’ mycelium-based deli meats are designed to meet the needs of chefs and foodservice operators seeking high-quality, clean-label plant-based proteins. Prime Roots products tap into consumer demands from meat eaters wanting cholesterol-free, preservative-free, and nitrate-free meats, as well as plant-forward consumers looking for less processed, soy-free, and gluten-free options.
+
+**Prime Roots Products:**
+
+- Prime Roots Black Forest Ham – Inspired by German tradition, featuring notes of juniper, garlic, and coriander.
+- Prime Roots Classic Smoked Ham – Infused with smoky flavor for a savory depth, honoring smokehouse culture.
+- Prime Roots Classic Smoked Turkey – Delivers a rich, smoked flavor perfect for deli sandwiches.
+- Prime Roots Cracked Pepper Turkey – Simply seasoned with cracked black pepper for a flavorful kick.
+- Prime Roots Pizzeria Pepperoni – Crafted specifically for pizzas, delivering bold pepperoni flavor with the ability to cup and char.
+- Prime Roots Classic Salami – Speckled with fresh peppercorns and spices, delivering the savory slice with everything nice.
+- Prime Roots Bacon – with Applewood smoke, fatty and delicious – enjoy it crispy or chewy.
+
+Compared to conventional meats, Prime Roots’ deli products use 92% less water, generate 91% fewer carbon emissions, and cause 89% less water eutrophication. Free of gluten, soy, GMOs, nitrates, and artificial ingredients, they can be served hot or cold in any culinary setting.
+
+“As a Canadian-founded company, I’m excited to finally bring Prime Roots home to tens of thousands of operators and consumers in Canada who have been demanding it, and we’re excited to finally be here,” said Kimberlie Le, Co-Founder of Prime Roots. “With our proven success in grocery delis and restaurants across the U.S., we know our mycelium-based meats will bring incremental revenue to partners while meeting the growing demand for delicious, clean, plant-based proteins.”
+
+Operators coast to coast will be able to experience Prime Roots in their Canadian preview at the Restaurants Canada Show in Toronto from April 9-11th at Booth #601, and at the Canadian Food Health Association show in Vancouver from April 24-27th at Booth 2139. For purchasing, contact: [email protected].
+
+**Contacts**
+
+Media Contact:
+
+Laura Baumgartner, Asylum Public Relations
+
+[email protected], (855) 462-7958",vegconomist.com,2025-04-07,17,Prime Roots Announces Canadian Debut - vegconomist - the vegan business magazine,article,0.02862261407,32,132,150.2440191
+https://vegconomist.com/rd/gfi-research-grant-program-requests-alternative-protein-proposals/,true,Reports on a specific event (GFI Research Grant Program) with factual details and news-style reporting,GFI Research Grant Program Will Provide Up to $3.5MM for Alternative Protein Projects in Two Key Areas - vegconomist - the vegan business magazine,"The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for","The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for alternative proteins.
+
+The organization invites proposals for projects that will take up to 24 months and cost up to $250,000, with additional funding available for collaborations involving new-to-the-field partners. Proposals should target one of two key priority areas:
+
+**Priority A — Functionality from Fermentation: Ingredients for Plant-Based Meats.**This involves identifying and characterizing fermentation-derived ingredients that can enhance meat alternatives, increasing their adoption through improved taste, lowered cost, and nutritional benefits.**Priority B — Pathways to Propel Cell Line Development.**Proposals in this area must relate to one of three pathways — Crustacean, Fish, and Terrestrial. Projects should work to advance cell line development across terrestrial and aquatic species to bolster innovation and strengthen open-access research tools for the cultivated meat ecosystem.
+
+## Empowering high-quality research
+
+Three online informational sessions will be held for those interested in learning more about the research topics and submission process. Each will feature a pre-recorded webinar and a live question-and-answer session.
+
+Since 2019, GFI’s Research Grant Program has awarded 129 grants and provided over $24 million in open-access research support across 25 countries. Last year’s program funded research into upcycled plant proteins, next-gen fermentation downstream processing, and hydrolysates for cultivated meat.
+
+“As a nonprofit, GFI is uniquely positioned to empower high-quality research that will build the scientific foundation of the alternative protein industries,” says the organization. “Our philanthropy-driven research program answers fundamental questions that can spin off entire industries, inspiring additional research and creating new opportunities to feed the world.”
+
+The research proposal submission deadline is May 15, 2025, at noon Eastern Daylight Time (EDT).",vegconomist.com,2025-03-27,28,GFI Research Grant Program Will Provide Up to $3.5MM for Alternative Protein Projects in Two Key Areas - vegconomist - the vegan business magazine,article,0.03446954999,28,129,150.2440191
+https://vegconomist.com/organisations-and-brands/melhoramentos/,false,"Reports on a specific corporate partnership and investment, presented in a news-like format.",Melhoramentos News - vegconomist - the vegan business magazine,"Find all Melhoramentos news in chronological order with our extensive archive and stay informed on Melhoramentos and the vegan, plant-based and cellular agriculture market.","Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on the production of compostable, plastic-free food containers. The move follows an initial strategic investment of $3.4 million in November 2024, which granted Melhoramentos exclusive distribution rights for W-Cycle’s molded fiber packaging products across Latin America. The ongoing collaboration involves the integration of cellulose fibers from Melhoramentos’ 80 million square meters of sustainably managed forests into W-Cycle’s food-grade packaging formulations. This shift repurposes a portion of Melhoramentos’ pulp output—traditionally used in paper and cardboard—toward the production of molded fiber containers designed for food contact. W-Cycle has developed SupraPulp™, a proprietary cellulose-based material that enables the manufacturing of compostable trays and containers. These products are engineered to …
+
+W-Cycle Ltd., an Israeli clean-tech company specializing in sustainable packaging, has entered into a strategic partnership with Brazil’s Melhoramentos to produce compostable food containers using high-performance cellulose fibers and agricultural waste materials. Under the terms of the agreement, valued at a minimum of USD 3.45 million over an initial three-year period, W-Cycle will provide Melhoramentos with its proprietary food-grade packaging formula and consulting services. These resources will enable Melhoramentos to produce high-performance biodegradable packaging using renewable materials. The company will also integrate its own cellulose fibers, sourced from its extensive forestry operations covering more than 80 million square meters. The new packaging will be designed to offer key features like grease resistance, moisture-proofing, and the ability to withstand extreme temperatures. This makes it a viable …",vegconomist.com,2025-03-26,29,Melhoramentos News - vegconomist - the vegan business magazine,article,0.02399569732,11,114,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/cultivated-seafood/,false,"Reports on multiple specific real-world events related to cultivated seafood, including company announcements and research developments.",Cultivated Seafood: Latest News 2025 - vegconomist: the vegan business magazine,">> Click here to go to Cultivated X where you will see a familiar layout and a focus solely on content regarding cellular agriculture, including fermentation-enabled products, and with more granular categories. See all news on cultivated seafood. Discover the key players, new products and latest trends in the cell cultured seafood market.","Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …
+
+UMAMI Bioworks, a bioplatform provider for cellular agriculture, has announced the development of a new cultivated caviar product. The caviar combines UMAMI’s proprietary cultivated technology with a selection of plant-based ingredients to replicate the rich taste and texture of conventional caviar. It contains high levels of omega-3 fatty acids, antioxidants, and essential micronutrients. The development comes as the caviar industry increasingly faces challenges, with 90% of global sturgeon populations reportedly now endangered. UMAMI’s product could provide a way to meet the growing demand for caviar in a sustainable way. “By combining cutting-edge science with a deep respect for oceanic heritage, we are offering connoisseurs an indulgence that delivers exceptional taste and texture without compromise,” said Mihir Pershad, CEO of UMAMI Bioworks. “Customized culinary offerings” Within …
+
+Singapore’s UMAMI Bioworks and Israel’s Steakholder Foods have completed a two-year R&D collaboration to develop a scalable process for 3D-printed cultivated fish production, funded by the Singapore-Israel Industrial R&D Foundation (SIIRD). According to the companies, the partnership has “laid the groundwork” for producing structured cultivated fish fillets at scalable volumes using 3D printing technology and customized bio-inks, marking a significant step toward bringing these products to the market. As part of the project, a grouper fillet, claimed to be the world’s first 3D bio-printed cultivated fish fillet, was unveiled in early 2023. Building on this innovation, the companies have developed a portfolio of prototypes to showcase the versatility of 3D printing and cultivated cells in making alternatives that match the characteristics of traditional seafood. Mihir …
+
+Cultivated seafood startup Forsea Foods announces a significant tech breakthrough for producing cultivated eel at scale. The Israeli startup claims it has reached a “record-breaking” cell density of over 300 million cells/ml using minimal growth media, setting a new industry standard. “This is the highest cell density recorded in the field, moving Forsea to the forefront of cultured seafood production efficiency,” the startup said. Forsea’s cultivated seafood platform implements organoid technology to create a natural growth environment for animal cells, forming three-dimensional tissue structures (whole cuts) without scaffolding. The technology also simplifies production, enhances scalability, and reduces the need for expensive growth factors. Moria Shimoni, CTO of Forsea, comments, “The breakthrough to this level of cell density highlights the strength of our organoid technology. It’s …
+
+Young brand HAPPIEE!, formed in 2022 as a subsidiary of Growthwell Foods, a leading Southeast Asian producer of meat alternatives, announces its latest milestone with new listings in two of the UK’s largest supermarket chains. Since 25 September, HAPPIEE! products have been available in 245 Sainsbury’s stores across the UK. From today, 9 October, the brand will further extend its reach by launching in 327 Morrisons locations. The frozen range first landed in the UK last summer and rolled out into ASDA last December ahead of Veganuary 2024. HAPPIEE! offers alt seafood products such as Shrimpiee, Breaded Shrimpiee, Squidiee, and Calamariee. These products are designed to mimic the flavour and texture of real seafood, suitable for dishes such as stir-fries and paella. According to the …
+
+UMAMI Bioworks, a startup from Singapore developing cultivated seafood technologies, announces the launch of operations in the UK, marking its first European expansion. UMAMI Bioworks has developed a platform for cultivated seafood to address the overfishing crisis with sustainable alternatives, positioning itself as a leader in the blue bioeconomy. By introducing its technology in the UK, the company aims to deliver a high-quality pipeline of cultivated seafood products, starting with white fish. The UK’s supportive regulatory framework, evidenced by the recent launch of a regulatory sandbox for cultivated proteins and reforms to streamline the regulatory process for regulated foods (which includes cultivated seafood), will allow the company to capitalize on the UK market. CEO Mihir Pershad shares, “Our decision to enter the UK market aligns …
+
+UMAMI Bioworks (previously Umami Meats) continues to expand its footprint across Asia to offer sustainable solutions to the growing demand for seafood products. Today, the Singaporean company announces a strategic partnership with South Korean biotechnology firm KCell Biosciences and bioprocess solutions provider WSG to establish a scalable production pipeline for cultivated seafood in South Korea. The parties also intend to co-invest in a GMP-compliant hub facility to produce cultivated eel and other seafood species. The collaboration will leverage UMAMI Bioworks’ seafood cultivation technology, KCell Biosciences’ competitively priced cell culture media, and WSG’s bioprocessing hardware and bioreactor systems to expedite the introduction of products. UMAMI Bioworks CEO Mihir Pershad comments, “With WSG and K-Cell’s history of delivering high-quality bioprocess equipment and culture media, we will work …
+
+In our latest interview, Giulia Casarini, Sales Leader EMEA at Solaris Biotech, discusses the evolving landscape of alternative protein production and the future of bioprocessing technology. Solaris Biotech specializes in delivering advanced technology solutions for the entire range of processes in the bioprocessing industry. Casarini offers insights into Solaris Biotech’s approach to supporting the alternative protein sector and shares her perspective on the trends shaping the industry. Can you elaborate on your unique selling proposition and how you differentiate yourselves from competitors in this space? At Solaris, we are deeply passionate about the alternative protein sector and its transformative potential for sustainability in the food industry. Our commitment to a more sustainable future drives us to collaborate with companies, research centers, and universities to pioneer …
+
+Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honor to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.” Urgent need for sustainable protein sources There is …
+
+Researchers at Técnico Lisboa, the School of Engineering, Technology, and Science at the University of Lisbon, have successfully produced cultivated sea bass filets using 3D bioprinting. The researchers claim their development as a world first. The first attempts produced thin sashimi slices, though current progress has led to fillets up to six centimeters thick, featuring the characteristic texture of sea bass as well as its aroma due to the microalgae-based bioinks used for bioprinting, explains Técnico Lisboa. The research in fish cultivation began in 2019 as part of a project for the Entrepreneurship curricular unit that aimed to develop fish for sushi. Since then, the research has continued in the laboratory of the Institute of Bioengineering and Biosciences (iBB), and the team has grown from four …
+
+Chicago-based alternative protein company AQUA Cultured Foods has announced that its fish-free seafood, created through fermentation, has been deemed safe for human consumption. The company’s cellulose-based products have been self-affirmed as Generally Recognized as Safe (GRAS) following a review by an independent panel of scientific and toxicology experts. This GRAS status allows AQUA Cultured Foods to sell its products in the United States. Cellulose-based alt seafood AQUA’s fish-free seafood, which includes tuna and scallops, is primarily composed of cellulose grown through biomass fermentation. This method allows the products to closely replicate the texture and appearance of traditional seafood. The company’s offerings are clean-label, consisting of minimal ingredients. AQUA’s scallops are made from water, cellulose, and plant-derived flavors designed to mimic the oceanic notes of real …
+
+Kevin Shen and Rikard Saqe, students from the Faculties of Science and Mathematics at the University of Waterloo in Canada, have received over $700,000 in grants from Good Food Institute (GFI), Mitacs, and New Harvest to expand their research in advancing cultivated seafood with AI. The research goals, formulated within the Waterloo Alt Protein Project design",vegconomist.com,2025-04-15,9,Cultivated Seafood: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07121817397,94,204,150.2440191
+https://vegconomist.com/organisations-and-brands/food-and-agriculture-organization-of-the-united-nations-fao/,false,"Reports on multiple specific events related to the Food and Agriculture Organization of the United Nations (FAO), including reports, projects, and challenges.",Food and Agriculture Organization of the United Nations (FAO) News - vegconomist - the vegan business magazine,"Find all Food and Agriculture Organization of the United Nations (FAO) news in chronological order with our extensive archive and stay informed on Food and Agriculture Organization of the United Nations (FAO) and the vegan, plant-based and cellular agriculture market.","The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation. Titled Precision Fermentation – With a Focus on Food Safety, the report outlines the importance of establishing regulatory frameworks and safety protocols within the industry. It notes that there is currently no universally accepted definition of precision fermentation, which could hinder the development of effective regulatory frameworks. The authors acknowledge that there are existing frameworks in countries such as Singapore and the US, but claim that a cohesive global approach to regulation is needed. They suggest that authorities elsewhere in the world could look to these countries when establishing regulatory processes. Additionally, they argue that regulations should be adaptive in order to …
+
+Over 100 organizations and academics have urged the FAO to retract its Pathways Towards Lower Emissions report due to serious methodological errors that downplay the impact of reducing meat and dairy consumption on overall food emissions. The report, which was published at COP28 in December, claims that shifting to diets lower in meat and dairy has limited potential to reduce emissions. Instead, it advocates methods such as the intensification of livestock production, based largely on two papers co-authored by academics Dr Paul Behrens and Dr Matthew Hayek. However, Behrens and Hayek wrote to the FAO in April to express their dismay over the report, which “seriously distorts” their research. They say that due to errors made by the authors, the report “systematically underestimates” the emissions …
+
+Researchers Paul Behrens from Leiden University and Matthew Hayek from New York University have formally challenged the validity of a recent report by the UN Food and Agriculture Organization (FAO) regarding the reduction of meat consumption and its effect on lowering emissions. In a detailed letter, they urged the FAO to retract the publication, citing significant discrepancies in data interpretation and methodology. The disputed report, part of a sequence presented at the COP28 climate summit, titled “Pathways Towards Lower Emissions,” misuses data from a 2017 study co-authored by Behrens. The FAO’s analysis focused on strategies to reduce emissions from the livestock sector, primarily through improved animal management, reduced food waste, enhanced breeding practices, and improved feed quality. The report downplayed reducing meat consumption, suggesting that …
+
+The Food and Agriculture Organization of the United Nations (FAO) has published its annual State of Food and Agriculture report. For the first time ever, this year’s report has a strong focus on the true economic costs of the current food system. According to the report, agrifood systems have significant hidden costs, adding up to at least $10 trillion per year. This is equivalent to almost 10% of global GDP. Health costs Over 70% of this figure is linked to health costs caused by poor diets, specifically those high in fat, sugar, and processed foods. These diets lead to obesity and chronic diseases, causing productivity losses; this is most prevalent in upper-middle and high-income countries. In lower-income countries, there are significant social costs from poverty …
+
+The Food and Agriculture Organization of the United Nations (FAO) recently launched a project in Ghana to help farmers increase their soybean production, improve their post-harvest technologies, and develop land. The initiative, funded by the Government of Japan, will receive US$600,000 to strengthen the legume’s entire value chain and address the country’s food and nutrition security challenges. The project is part of One Country, One Priority Product (OCOP), an FAO initiative to help African countries develop sustainable and environmentally friendly value chains for specific agricultural products. Dr. Yurdi Yasmi, regional representative of the FAO in Ghana, said that alongside the project, the FAO would raise awareness of the consumption of soybeans and their potential to reduce malnutrition, as reported by The B&FT Online. “I appreciate the …",vegconomist.com,2025-04-04,20,Food and Agriculture Organization of the United Nations (FAO) News - vegconomist - the vegan business magazine,article,0.03313657571,23,130,150.2440191
+https://vegconomist.com/interviews/food-4-future-we-believe-that-progress-happens-when-all-stakeholders-sit-at-the-same-table/,false,"This is an interview with the event director of a food innovation event, not a news article reporting a specific event.","Food 4 Future: ""We Believe That Progress Happens When All Stakeholders Sit at the Same Table"" - vegconomist - the vegan business magazine","Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is","Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain.
+
+In this interview, we spoke with him about the role of F4F in accelerating innovation in the fields of new proteins, biotechnology, and cellular agriculture. He shares insights on the event’s key program highlights for trade visitors, the industry players and markets in focus, and how Food 4 Future is helping to shape the future of sustainable food production.
+
+**How do you see the plant-based and alternative protein sectors evolving within the broader food industry, and what role do you believe Food 4 Future will play in facilitating these changes? **
+
+Plant-based and alternative protein sectors are no longer niche; they’re becoming central pillars of the food industry’s transformation. As consumers demand healthier, more sustainable options, companies are investing heavily in innovation. At F4F – Expo Foodtech 2025, we aim to be the meeting point where the most disruptive players, from startups to large corporations, come together to share breakthroughs, scale solutions, and create new partnerships. We facilitate this change by offering a platform to showcase innovations, exchange knowledge and drive investment.
+
+In addition to hosting this convergence of innovation, Expo Foodtech 2025 also serves as a radar for the trends that are shaping the future of food. From the rise of precision fermentation to mycoproteins and algae-based products, we’re witnessing a technological race to create protein sources that meet not only nutritional demands but also environmental and ethical expectations. These innovations are not only transforming what we eat, but how we produce, distribute, and perceive food globally.
+
+Moreover, Expo Foodtech plays a key role in fostering dialogue between science, industry, policymakers, and consumers. We believe that progress happens when all stakeholders sit at the same table. That’s why our summit agenda is designed to address not only the technological challenges, but also regulatory frameworks, consumer acceptance, and pathways to market scalability, essential factors to unlock the full potential of these new protein sources.
+
+**What are the key trends and innovations within the Biotechnology and Cellular Agriculture that you expect at the trade fair this year? Are there any emerging technologies that the industry is particularly excited about?**
+
+Biotechnology and Cellular Agriculture are some of the most dynamic areas in foodtech right now. At Expo Foodtech 2025, we expect to see advancements in cultivated meat, precision fermentation, and AI-driven bioengineering. There’s excitement around hybrid products that combine plant-based and cultured components for better texture, nutrition, and scalability. The fair will feature live demos, product launches, and panels with leading biotech innovators from around the world.
+
+Furthermore, we’re seeing growing interest in enabling technologies that complement cellular agriculture, such as synthetic biology platforms, CRISPR-based genome editing, and sustainable bioprocessing techniques. These developments not only increase efficiency but also open the door to producing functional foods with added health benefits, such as omega-3 enriched meat analogues or cholesterol-free dairy alternatives. F4F will provide a space where these groundbreaking ideas can be validated, tested, and potentially funded.
+
+**Which target groups from the plant-based and Cellular Agriculture industry do you expect, and which regional markets will be particularly in focus?**
+
+We expect a strong presence from foodtech startups, R&D departments of leading food manufacturers, and investors looking for scalable and sustainable solutions. In terms of regions, we are seeing great dynamism in European countries such as the Netherlands, Germany and Spain. These markets will be strongly represented, both in terms of exhibitors and speakers. Expo Foodtech will therefore offer a unique opportunity for cross-border collaboration and the internationalization of innovation.
+
+**What points of the event program would you recommend to trade visitors who are interested in innovative solutions in the field of new proteins?**
+
+The Food 4 Future World Summit will gather a specific agenda for R&D professionals to discuss these topics. Experts on the field will address the most cutting-edge developments in plant, fermented and cultured proteins. Also very interesting is the Foodtech Startup Forum, which will bring together some of the most promising emerging companies in the sector.",vegconomist.com,2025-04-03,21,"Food 4 Future: ""We Believe That Progress Happens When All Stakeholders Sit at the Same Table"" - vegconomist - the vegan business magazine",article,0.03414017219,32,131,150.2440191
+https://vegconomist.com/food-and-beverage/beverages/califia-farms-rolls-out-coconut-cream-based-beverages-reduced-sugar-content/,true,Reports on a specific corporate action (product launch) in a news-like format.,Califia Farms Rolls Out New Coconut Cream-Based Beverages with Reduced Sugar Content - vegconomist - the vegan business magazine,"Califia Farms has launched a new line of coconut-based juice beverages featuring reduced sugar content. The new product range, branded as Creamy Refreshers,","Califia Farms has launched a new line of coconut-based juice beverages featuring reduced sugar content. The new product range, branded as Creamy Refreshers, consists of four fruit and coconut cream blends and is now available at major US retailers including Albertsons, Target, and Kroger.
+
+“Today’s consumer embraces mindful indulgences”
+
+
+The beverage line includes the following flavors: Strawberry Creme, Key Lime Colada, Piña Colada, and Orange Creme. Each contains between 8 and 10 grams of sugar per serving—approximately 60% less than comparable leading fruit juice beverages, according to the company. All varieties are free from soy and gluten.
+
+The products were initially introduced to the trade at Expo West and are sold at a suggested retail price of $5.99. Califia also plans to feature the new line at an upcoming promotional event in partnership with 818 Tequila during the first weekend of the Coachella music festival.
+
+## Growing plant-based portfolio
+
+The new release adds to Califia’s expanding plant-based beverage portfolio, which already includes almond, oat, and coconut milks, as well as barista products, ready-to-drink coffees, creamers, and juices. Last year, Califia also introduced a range of plant-based creamers and nutritionally enhanced milks, including options for children, and also acquired Uproot, a company specializing in plant-based milk and dispensing solutions for foodservice operations.
+
+According to Suzanne Ginestro, chief marketing officer at Califia Farms, the Creamy Refreshers line is an example of how the brand continues to explore new applications of plant-based ingredients. “Today’s consumer embraces mindful indulgences, and we’re proud to bring a new little sweet treat to retail shelves,” said Ginestro.",vegconomist.com,2025-03-27,28,Califia Farms Rolls Out New Coconut Cream-Based Beverages with Reduced Sugar Content - vegconomist - the vegan business magazine,article,0.02310357973,23,133,150.2440191
+https://vegconomist.com/category/society/tourism-travel/,false,"Reports on multiple specific events in the tourism and travel industry, such as airline partnerships and hotel initiatives.",Tourism & Travel: Latest News 2025 - vegconomist: the vegan business magazine,none,"NotCo, a Chilean food technology company, has teamed up with Aeromexico to provide a plant-based meal option for passengers in Premier and Premier One Class. Until May 31, travelers will be able to pre-order the NotBurger, with caramelized onion, manchego-flavored NotCheese, and wedge fries. This meal is available exclusively through Aeromexico’s Preselect Menu, which allows passengers to choose their meals up to 24 hours before their flight. Aeromexico posted on social media, “We’re thrilled to share that this spring, our passengers can enjoy the NotBurger, a delicious plant-based burger, by preordering it through our Preselect Menu, available 24 hours before their flight in Premier One.” The NotBurger offering is part of Aeromexico’s ongoing effort to diversify its in-flight dining options with sustainable and innovative products …
+
+Middle Eastern airline Emirates has marked Veganuary by developing new vegan dishes to add to its range of over 300 plant-based options. Chefs from the airline gathered in the Emirates Flight Catering Concept Development Kitchen to workshop new dishes and ingredients; these included savory vegan cannelloni and a lookalike solid egg substitute made from legumes that was trialed in a spicy shakshuka sauce. Additionally, the airline has recently introduced a range of vegan meals for children, including pizza, sweet and sour vegetable casserole, vegetable fajitas, and cauliflower bites with sweet sauce. For dessert, options such as strawberry crumble and vegan chocolate pudding are available. Emirates’ selection of vegan dishes is available on flights to 140 destinations worldwide, using ingredients from various global suppliers. These include …
+
+Vegan food discovery platform HappyCow has published its annual report outlining the world’s most vegan-friendly cities. Notably, while most cities on the list witnessed modest growth in fully vegan listings in 2024, Ho Chi Minh City in Vietnam saw a dramatic rise throughout the year. Los Angeles, Portland, Berlin, and Amsterdam all saw a decline in the number of vegan listings, but the accessibility of vegan products and their strong vegan communities were enough to keep them on the list. Hamburg, Paris, and Bangkok, which appeared in the top ten for 2024, have been pushed further down the rankings this time around. Top 10 London, UK, and Berlin, Germany top the list for the fourth consecutive year. These cities have 3600+ and 1700+ listings respectively …
+
+French multinational hospitality company Accor Group, the largest in Europe and the sixth worldwide, has highlighted the importance of plant-based eating to reduce the group’s carbon footprint and achieve carbon neutrality by 2050. As part of its sustainability strategy, the group plans to offer plant-based options at all its hotels in the coming years, and it additionally targets having 50% of menu items plant-based by 2030, in line with the global “Good Food Feels Great” policy. The news was shared by Antonietta Varlese, Senior Vice President of Sustainability and Communication Accor Americas, who released a press release on social media, revealing that the company already offers plant-based options in 72% of its hotels in the Americas. “On World Vegan Day, celebrated today, we reflect on …
+
+Beyond Meat has partnered with travel restaurateur SSP Group to launch the Beyond Burger at airport and train station bars across the UK. The burger will roll out at 13 locations, including Brigg & Stow at Bristol Airport and Camden Bar at London Stansted, from October 24. It will then launch at six more bars from December. Customers will be able to order the plant-based patty in a bun with lettuce, tomato, onion, house burger sauce, and a side of chips. The Beyond Burger is high in protein at 16g per 100g, and made with ingredients that are Kosher, Halal, and vegan certified. It also has a significantly lower environmental impact than a comparable beef patty. “We strive to offer as much choice as we …
+
+Major hotel chains operating in China have announced plans to make 30% to 70% of their menus plant-based by 2025 to align with global sustainability goals and customer preferences for healthy options. InterContinental Hotels Group (IHG) which operates 700 hotels in Greater China plans to increase its plant-based menu items by 30% next year to reinforce its core values of responsible sourcing and environmental stewardship. The Huazhu Group selected Orange Hotels, its Lifestyle of Health and Sustainability (LOHAS) brand concept, to roll out the ambitious goal of transforming 70% of its menus to plant-based options across its 750 locations. Meanwhile, Dossen Hotel Group, the first domestic hotel chain to adopt a plant-based policy, aims for a 30% increase in plant-based menu items. Founded in 2006, …
+
+Amsterdam’s Schiphol Airport, the Netherlands’ main international airport and the third-largest in Europe, has announced plans to reduce emissions by expanding its plant-based food and beverage offerings. By 2030, 60% of the airport’s food offerings (measured by ingredient volume) will be plant-based, with appealing product presentations encouraging consumers to choose the new sustainable options. It is hoped that the measures will reduce emissions by 50% across the entire food offering compared to 2023. The menu changes will take place step-by-step in order to keep prices stable. The airport will also introduce other ethical food standards by 2025 — for example, coffee and cocoa will be FairTrade and all products offered will be certified deforestation-free. Food and beverage outlets will be expected to take responsibility for …
+
+MAG, the UK’s largest airport group and operator of Manchester, London Stansted, and East Midlands airports, has seen a significant increase in the popularity of vegan and non-dairy products. Sales of vegan breakfasts and brunches are reportedly up 20% compared to last year, with one outlet (Giraffe at Manchester Airport) seeing an eightfold increase. A JD Wetherspoon pub at London Stansted has seen sales of its vegan chilli rise by 167%, while a vegan hot dog at Manchester’s Lion & Antelope is 90% more popular than last year. Sales of milk alternatives are also up, rising by 10% overall and 25% at Costa Coffee in Manchester Airport. This trend is particularly prevalent among coffee drinkers catching early morning flights. Oat milk is by far the …
+
+US airline JetBlue Airways has announced that oat milk packets are now available as part of the complimentary beverage offerings on its flights. Coffee and tea drinkers can enjoy Lakeland Dairies’ Oat in a Stick milk alternative in their drinks, as JetBlue diversifies its beverage portfolio to cater to customers’ dietary preferences and restrictions. The airline also offers free and unlimited snacks on its flights, with all current options suitable for vegans. The snacks include Popchips Sea Salt, Partake Classic Grahams, Safe + Fair Everything Bagel Pretzels, and Chifles Plantain Chips. On flights longer than two hours, passengers can order the Mediterranean-inspired SavorUp snack box, which is vegan and certified kosher. The box contains hummus, multigrain tortilla chips, artichokes, olives, and coconut cookies. On flights …
+
+Vegius, an app that aims to connect plant-based travel and lifestyle enthusiasts with vegan options across the globe, has announced a crowdfunding campaign on Wefunder. The team behind the app, which was previously called The Vegan Stay, hopes to raise $120,000. Powered by AI, Vegius already offers accommodation in over 30 countries and can provide personalized deals and suggestions. The team hopes to expand this significantly, making it easier for vegans and vegetarians to find accommodation, eateries, and experiences that align with their values. The app also helps small vegan businesses to gain more exposure. Additionally, for every booking made through the app, up to 50% of fees collected are donated to animal sanctuaries. Currently, Vegius has partnerships with 125 sanctuaries across 40 countries. Catering …
+
+The LSG Group and The Vegetarian Butcher have announced a new partnership to introduce plant-based and vegan meals in airline catering. Through the collaboration, the LSG Group will offer its customers the ability to cater to vegetarians, flexitarian, and meat-loving passengers using The Vegetarian Butcher’s broad range of plant-based products that “allow people to continue to enjoy their favorite meat dishes without giving up the taste or texture.” Growing trend of plant-based diets The LSG Group is a leading provider of end-to-end onboard products and services. Its brand, LSG Sky Chefs, a classic catering and hospitality expert serving airline and train customers, delivers an impressive 308 million meals annually in 131 locations worldwide. The Vegetarian Butcher is currently joining LSG Sky Chefs at the ongoing …
+
+An 11-bedroom establishment described as “the UK’s first vegan hotel” is up for sale in the Scottish town of Pitlochry, inviting offers of around £950,000. Called Saorsa 1875, the hotel was founded on the principle that “the correlation between style and animal products is outdated”. It caters to vegans, vegetarians, and those who are curious about a plant-based lifestyle. The hotel has a lounge bar and restaurant, serving plant-based meals made with local, seasonal, and foraged produce; craft beers, wines, and cocktails are also available. Outside, visitors can enjoy large gardens with woodland walks, and there is also a yurt that can be used for retreats or private functions. Since opening in 2019, Saorsa 1875 has welcomed numerous guests, including celebrities such as comedian Alan …
+
+Chilean foodtech company NotCo and LATAM Airlines Group have announced the introduction of NotCo’s plant-based products in the Premium Economy cabin of LATAM’s domestic flights in Chile as part of a menu update. This partnership will see the integration of six unique sandwich options into LATAM’s in-flight service, crafted through a joint effort between the airline’s chefs and NotCo. The menu options, which will vary weekly, feature NotCo’s plant-based products, including NotMila, NotChicken, and NotBurger, in combination with a variety of other ingredients. Max Silva, the country manager of NotCo in Chile, stated, “Getting on board LATAM planes is simply a dream for the company. Bringing the revolution and innovation that so distinguishes us to a company of such magnitude as LATAM makes us feel …
+
+The Korea Tourism Organization has organized the country’s first ever vegan food tour, after seeing a significant increase in the number of people adopting a vegan lifestyle. The tour is nine days long and includes stops in major cities such as Seoul, Busan, and Jeju Island. Participants will be able to sample traditional plant-based Korean dishes at restaurants and cooking classes; they will also learn about the country’s history and culture through activities such as meditating at a temple, visiting an apple farm, and exploring UNESCO World Heritage sites. The tour will be operated by Green Earth Travel, which also offers vegan tours in areas such as Cambodia, Nepal, and Bali. It will take place for the first time in September 2024. “South Korea has …
+
+EggField, a Zurich startup for plant-based egg alternatives, is enjoying its first successes in in-flight catering thanks to its collaboration with Swiss International Air Lines (SWISS) and Hiltl restaurant. Thanks to the new partnership with EggField and Hiltl, SWISS business passengers have been able to find additional sustainable menu items, including the plant-based pumpkin and chestnut goulash with spaetzli, on the boarding menu since the beginning of 2024. The spaetzli are made entirely without eggs. This has been ensured by Hiltl, which, as a vegetarian pioneer, has been creating meat-free dishes for SWISS travelers since 2009. Hiltl has been using the natural egg alternatives made from aquafaba from EggField since 2020 and has thus been able to develop its spaetzli without animal eggs. The EggField …
+
+British Airways has announced that it will begin offering plant-based milk as an option on board its long-haul flights. The carrier has chosen oat milk made by UK brand Glebe Farm, which grows its own gluten-free oats in Cambridgeshire. In 2022, Glebe Farm told vegconomist that it hoped to “redefine the UK oat milk market”, encouraging a shift away from imported products. While the oat milk will soon be available on flights, British Airways warns that supply may initially be limited until the rollout is complete. The airline also offers a vegan inflight meal, though this must be ordered 24 hours in advance of the flight’s departure. In 2022, British Airways began offering a range of plant-based meals in first-class and business-class airport lounges as …
+
+Middle Eastern airline Emirates has announced it will be rolling out more vegan recipes in 2024 in response to rising demand. The carrier says vegan meal consumption has grown by 40% YOY, in line with passenger volumes. However, the increase on some routes has exceeded this figure, with particularly significant increases noted on routes to China, Japan, and the Philippines. The airline says it served 450,000 vegan meals in 2023, compared to 280,000 in 2022. Emirates already has a “vault” of 300 vegan recipes, which are in rotation across its 140 destinations. This figure is up from 180 recipes in 2022, and will be expanded even further in 2024. New dishes will include vegan pizza and chocolate pecan cake. Vegan meals can be requested on …
+
+Munich startup Happy Ocean Foods, producer of a popular line of soy-based shrimp as well as a recently added line of vegan tuna, announces a cooperation with the country’s national rail operator Deutsche Bahn to offer both products aboard its nationwide trains for Veganuary 2024. In addition to Deutsche Bahn, the restaurant chain L’Osteria is also working with Happy Ocean Foods for Veganuary across Germany. The chain, which operates 157 locations in eight countries, with over 6,000 employees in the DACH region, the UK, France, Luxembourg, the Netherlands, and the Czech Republic, also offers vegan tuna made by fellow German brand BettaF!sh. Happy Ocean Foods’ flagship product, the SHRYMP, was launched in November 2021 and the following year enjoyed success on The Lion’s Den — …
+
+UK plant-based chocolate brand LoveRaw announces that it has secured its first-ever airline listing with Virgin Atlantic in collaboration with Gate Gourmet, a leading global provider of airline catering solutions. The brand’s Cre&m Wafer Bar caramelised biscuits have already debuted onboard and are available at the self-service Wander Wall in Upper and Premium Class on all Virgin Atlantic flights. Cre&m Wafer Bar features a biscuit cream with a caramel layer and crunchy biscuit crumb. Like all LoveRaw’s chocolates, the bar is free of palm oil, dairy products, or artificial ingredients. Rimi Thapar, co-founder at LoveRaw, comments: “Virgin Atlantic is our first on-flight listing, so this is a key milestone for us. We have created a bespoke LoveRaw Cream Filled Wafer Bar in a single bar format.” The …
+
+Luxury Yorkshire hotel Beck Hall is set to become fully plant-based from December 1. The hotel, which is located in the village of Malham in the Yorkshire Dales National Park, claims to be the first in England to make the transition. On Facebook, owners Louise and Andy Macbeth explained that they had personally transitioned to a vegan diet for ethical reasons and wanted the business to reflect their values. The hotel’s menu is already around 50% plant-based, and the couple say they are “developing some of the most innovative, exciting and delicious vegan dishes we’ve ever tried” in preparation to become fully animal-free. The food is described as “for everyone”, not just for vegans and vegetarians. It will include Sunday roasts and afternoon teas as …",vegconomist.com,2025-04-14,10,Tourism & Travel: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06802831315,89,203,150.2440191
+https://vegconomist.com/organisations-and-brands/califia-farms/,false,"Reports on the death of the founder of Califia Farms, a specific event.",Califia Farms News - vegconomist - the vegan business magazine,"Find all Califia Farms news in chronological order with our extensive archive and stay informed on Califia Farms and the vegan, plant-based and cellular agriculture market.","Greg Steltenpohl, founder and CEO of hugely successful US plant milk brand Califia Farms, sadly passed away this weekend at the age of 67. The company produces, among other things, plant-based drinks, plant-based yogurts and cooking creams, which are much loved by US consumers as well as in the Chinese market. Greg originally founded Califia Farms as a co-op and it went on to become one of the most successful and creative plant-based milk brands on the market, receiving $225 million in investments in early 2020.",vegconomist.com,2025-03-27,28,Califia Farms News - vegconomist - the vegan business magazine,article,0.05483115544,84,247,150.2440191
+https://vegconomist.com/agriculture-agribusiness/why-diversification-key-resilient-agriculture/,true,"Reports on a specific topic (diversification in agriculture) with expert opinions and insights, presented in a news-like format.",Why Diversification is the Key to Resilient Agriculture - vegconomist - the vegan business magazine,"In the latest episode of the New Food Hub Podcast by ProVeg International, host Gemma Tadman dives into that question with Simon Kraemer, a regenerative","As Europe’s farmers face multiple threats – climate change, financial pressures, changing consumer demands, and shifting policy – many are wondering: what does a viable, sustainable path forward look like?
+
+In the latest episode of the New Food Hub Podcast by ProVeg International, host Gemma Tadman dives into that question with Simon Kraemer, a regenerative agriculture expert working with farmers across Europe through the European Alliance for Regenerative Agriculture. Their conversation explores the complex landscape of diversification – what it means in practice, how it’s being implemented, and why it’s critical for the future of farming.
+
+Despite the challenging agricultural landscape, Simon explains that farmers are motivated and excited by the concept of ‘sustainability’ and with this, diversifying to growing plant proteins or adopting regenerative methods.
+
+“We have farmers super excited for growing the resilience of their enterprises, reducing harmful impacts on the environment, increasing the positive impacts on the environment, and for producing really healthy and sufficient food for all,” Simon says. “Because in the end, that’s what farmers are super motivated by, and, in our understanding of ‘sustainability’ as core part of the work we ought to do.”
+
+Although diversification can unlock resilience and value, Simon explains that farmers need a lot of upfront support, especially when it comes to cost. “Cost is a big barrier for diversification,” he says. “And we have to be very aware that if we say costs, it’s not only investment costs for new seeds or something I would need to diversify because I don’t have the managing infrastructure, but it’s also opportunity costs.”
+
+Simon continues: “Farmers in Europe are EUR 550 billion in debt. They are suffocating under debt payments, as many of our fellow citizens are, which makes it very complicated to act. If they make a tiny mistake and get down on the rate to repay [their debt], they might lose the heritage of their family.”
+
+But Simon is optimistic: “Our farming pioneers give me hope for the future of farming!” he explains.
+
+## Episode highlights
+
+This episode is a must-listen for anyone working in food, farming, policy, or plant-based innovation. You’ll hear:
+
+- The current state of European agriculture and how farmers are adapting.
+- What’s driving farmer interest in sustainability – and the challenges they face.
+- The business case for diversification and what farmers need to make it work.
+- Practical on-farm actions for plant-based and regenerative diversification.
+- Common misconceptions and barriers around diversification.
+- How regenerative practices can support plant-based ingredient production and unlock new market opportunities.
+- The role of businesses, organizations, and policymakers in supporting farmers.
+
+Listen to the full conversation on ProVeg’s New Food Hub to learn how food landscapes can evolve – with farmers at the centre of change. For more support, get in touch with ProVeg’s experts at [email protected].",vegconomist.com,2025-04-08,16,Why Diversification is the Key to Resilient Agriculture - vegconomist - the vegan business magazine,article,0.02769178199,28,134,150.2440191
+https://vegconomist.com/region/europe/germany/,false,"Contains multiple short articles about different companies and product launches, not a single news article",Germany: Latest Plant-based and Cellular Agriculture Market News from Germany on vegconomist,"Latest News from Germany and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in Germany.","Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …
+
+Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …
+
+ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …
+
+At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future. On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use …
+
+UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …
+
+At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …
+
+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
+
+Munich-based AI biotech startup Differential Bio has emerged from stealth to redefine biomanufacturing with its Virtual Scale-up Platform. The platform integrates advanced microbiology, lab automation, and artificial intelligence to eliminate bottlenecks in biomanufacturing. It aims to overcome one of the most significant hurdles in the industry — the slowness and expense of scaling bioprocesses from lab to industrial levels. Differential Bio has already raised €2 million in a pre-seed funding round led by Ananda Impact Ventures and ReGen Ventures. Other participants included Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and a prominent group of angel investors. The Virtual Scale-up Platform brings together three core innovations — advanced microbiology to miniaturize fermentation processes, robotics to automate lab workflows and generate high-quality data, and AI algorithms to …
+
+GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …
+
+Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative protein solutions. ADM’s capabilities aim to address the challenges faced by meat and alternative meat manufacturers when developing products and navigating new trends. The company hopes to help brands meet evolving consumer demands for locally sourced ingredients, protein diversity, nutrition, taste, and texture, all at an affordable cost. ADM’s plant-based innovations include “grab-and-go” concepts like boneless meat-free drumsticks, along with alternatives to regional products like schnitzel. Additionally, the company has developed convenient, nutritional options such as a pistachio plant-based protein shake. ADM will also showcase various blended and hybrid innovations, including concepts like a 50/50 hybrid “smash” burger and …
+
+Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the pot",vegconomist.com,2025-04-14,10,Germany: Latest Plant-based and Cellular Agriculture Market News from Germany on vegconomist,article,0.06984599084,96,241,150.2440191
+https://vegconomist.com/organisations-and-brands/pulmuone-usa/,false,"Reports on specific company actions (product launches, scholarship awards) in a news-like format.",Pulmuone USA News - vegconomist - the vegan business magazine,"Find all Pulmuone USA news in chronological order with our extensive archive and stay informed on Pulmuone USA and the vegan, plant-based and cellular agriculture market.","Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide. “Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone. Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products …
+
+Pulmuone Foods USA, a producer of tofu and Asian-inspired products, has announced it will showcase a range of new innovations at Natural Products Expo West. The products will include: Pulmuone is also launching a new frozen K-street food range, which will arrive at selected retailers by early summer with expanded distribution to follow. It includes: “Globally inspired flavors” Pulmuone previously introduced a range of new Asian-inspired products at last year’s Expo West, along with its plant-based brands Nasoya and Wildwood. Innovations included updated vegan dumplings with dipping sauces, a novel lineup of vegan dressings, and an exclusive preview of a new plant-based chicken product. “Consumers today are looking for bold globally inspired flavors and authenticity, without sacrificing convenience,” said Ellen Kim, Director of Marketing Communications …
+
+Pulmuone USA, maker of Nasoya tofu products, reveals it has awarded $10,000 in scholarships to three student winners of The Tofu Innovation Challenge, which it created in partnership with CIA Consulting, a division of The Culinary Institute of America (CIA). Hosted at CIA’s New York campus, the contest was designed to showcase the versatility of tofu and plant-based dishes, and offered CIA students an opportunity to win scholarship funding toward their tuition. Pulmuone says eight students out of 60 applicants were selected for the challenge, who subsequently spent two months experimenting with tofu and other plant-based ingredients while perfecting recipes. The panel of judges included CIA Chef Instructor Aaron Foglietta and Nasoya representatives, who evaluated the final dishes based on creativity, presentation, taste and accessibility …",vegconomist.com,2025-04-03,21,Pulmuone USA News - vegconomist - the vegan business magazine,article,0.02642305717,16,120,150.2440191
+https://vegconomist.com/company-news/the-vegan-society-appoints-libby-peppiatt-new-ceo/,true,Reports on a specific event (appointment of a CEO) in a news-like format.,The Vegan Society Appoints Libby Peppiatt as New CEO - vegconomist - the vegan business magazine,"The Vegan Society has announced the appointment of Libby Peppiatt as its new Chief Executive Officer, effective 14 May. Peppiatt, who was selected by the","The Vegan Society has announced the appointment of Libby Peppiatt as its new Chief Executive Officer, effective 14 May. Peppiatt, who was selected by the charity’s Council of Trustees, will succeed Abbey Mann, who has served as interim CEO following Steve Hamon’s departure in September.
+
+“Together, we will build on our legacy, advance our cause, and ensure that veganism continues to thrive”
+
+
+Peppiatt comes to The Vegan Society from her previous position as CEO of Restore, a mental health charity based in Oxfordshire. There, she led national behaviour change campaigns and implemented workplace wellbeing and mental health programs. She also has held senior roles at other mental health organizations, including Mind and Rethink, and contributed to the Time to Change campaign.
+
+In a statement regarding her appointment, Peppiatt acknowledged The Vegan Society’s history of pioneering work in advocating for animal rights and said, “Veganism is a movement for justice, challenging an unjust food system that harms both animals and people.” She noted that food justice involves more than ending animal exploitation; it also requires ensuring that nutritious, ethical, and sustainable food is accessible to everyone.
+
+## Commitment to justice
+
+Her background in human rights has been a guiding principle in her career, shaping her commitment to justice for both human and non-human animals. As a long-time vegan, Peppiatt’s dedication to animal rights is central to her leadership approach. She has been vegan since 2014 after learning about speciesism and its ethical implications. Peppiatt has expressed her desire to make veganism more mainstream and to ensure that The Vegan Society continues to advocate effectively for animals.
+
+Peppiatt also spoke about her commitment to the organization’s future, saying she looks forward to strengthening its diverse and growing community. “Together, we will build on our legacy, advance our cause, and ensure that veganism continues to thrive as a force for positive change,” she added. She further committed to prioritizing workplace wellbeing within the organization, aiming to foster a culture of trust, collaboration, and professional growth.",vegconomist.com,2025-03-28,27,The Vegan Society Appoints Libby Peppiatt as New CEO - vegconomist - the vegan business magazine,article,0.02495573758,25,132,150.2440191
+https://vegconomist.com/organisations-and-brands/the-better-meat-co/,false,"Reports on multiple specific events related to The Better Meat Co., including patents, agreements, and funding, in a news-like format.",The better Meat Co News - vegconomist - the vegan business magazine,"Find all The better Meat Co news in chronological order with our extensive archive and stay informed on The better Meat Co and the vegan, plant-based and cellular agriculture market.","The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …
+
+The Better Meat Co. (BMC) has signed a letter of intent (LOI) with a large South American meat company for the purchase of Rhiza mycoprotein. The agreement, the company’s largest to date, outlines plans to supply 30 dry tons of Rhiza mycoprotein per month, equivalent to 90 tons when hydrated. This latest LOI brings BMC’s total projected revenue from signed agreements with major meat companies in South America, North America, and Asia to approximately $13 million annually. The company partners with meat producers under joint development agreements (JDAs), allowing them to incorporate Rhiza mycoprotein into new product formulations. Participating companies pay a monthly fee for access to the ingredient and, upon completion of the JDA, may enter purchase agreements contingent on commercial-scale availability. Applications in …
+
+California’s The Better Meat Co. (BMC) announces it has received approval from the Singapore Food Authority to sell its flagship, single-ingredient Rhiza mycoprotein in the country. The approval confirms that Neurospora crassa, the fungi genus that BMC uses in its biomass fermentation process to make the mycoprotein, is safe for human consumption. Neurospora crassa has been traditionally used in Asian foods such as tempeh and oncom, but it has never been used as an ingredient itself. Most of the mycoproteins available are derived from the roots of Fusarium venenatum, the fungus strain used by Quorn for decades. This approval marks a significant milestone for the company’s overseas expansion. CEO Paul Shapiro will keynote the 3rd Annual Meat Evolution Leaders Summit in Singapore, featuring dishes made from Rhiza …
+
+The Better Meat Co., a food tech company based in Sacramento, has been awarded a $1.4 million grant from the United States Department of Defense (DoD) as part of the Distributed Bioindustrial Manufacturing Program (DBIMP). This funding will support the company’s production of its proprietary mycoprotein ingredient, Rhiza. The DBIMP, which aims to strengthen the United States’ bioeconomic capabilities while enhancing the DoD’s advanced defense capabilities, recently announced seven awards to bioindustrial firms. The Better Meat Co. was one of the recipients, alongside other companies such as Industrial Microbes, Modular Genetics, ZymoChem, and Biosphere, encompassing five defense material priority areas: food, fuel, fitness, fabrication, and firepower. These non-medical investments will build domestic capabilities across the US and help mitigate future supply chain risks. “The United …
+
+California’s The Better Meat Co. (BMC), a B2B supplier of mycoprotein, announces that it has received the FDA’s “no questions” letter, confirming that its Rhiza mycoprotein, derived from the mycelium of the fungi genus Neurospora crassa, is generally recognized as safe (GRAS) for human consumption. BMC now joins Quorn, ENOUGH (we have yet to verify on this count), and Nature’s Fynd in receiving FDA support for such ingredients, according to BMC. However, the company’s CEO, Paul Shapiro, informs Cultivated X that this news marks the first GRAS for a mycoprotein made with a fungus species outside of the Fusarium genus. The company also announces that the US Department of Agriculture (USDA), which evaluated Rhiza as a meat enhancer, has recognized it as suitable and safe …
+
+California’s The Better Meat Co., a B2B company harnessing biomass fermentation and fungi to make sustainable alternatives to animal proteins, announces it has “dramatically” reduced the cost of its flagship ingredient, mycoprotein Rhiza. The Better Meat Co. (BMC) explains it has achieved 100 successful harvests from its large-scale 9,000 L fermentation system at its Sacramento pilot plant. This large-scale production has significantly reduced the final cost of Rhiza, reaching cost parity with commodity beef. Rhiza is said to boast a meaty texture and a unique nutritional profile; it provides more protein than eggs, outshines beef in terms of iron and zinc, offers more fiber than oats, and has more potassium than bananas. It is also naturally allergen-friendly and free from cholesterol, saturated fat, and trans …
+
+Alt protein startups Oshi (the company formerly known as Plantish) and The Better Meat Co. announce the two companies have jointly been awarded a USD $1M grant from the BIRD Foundation. Intended to promote R&D that mutually benefits both Israel and the US, the Binational Industrial Research and Development (BIRD) grant will support the work of Oshi and The Better Meat Co. to develop mycoprotein-based salmon fillets. According to the companies, human activities like overfishing, dams and logging have severely impacted many wild salmon populations, leading to steep population declines and even extinction. In the Atlantic Ocean, it is estimated that 99.5% of all native Atlantic salmon has disappeared from the wild. Despite this ecological crisis, consumer demand for salmon continues to grow each year. …
+
+Fermented protein innovator The Better Meat Co. announces the formation of its first-ever Scientific Advisory Board (SAB.) The board, which compromises leading experts in filamentous fungi, cell biology, metabolism, genetics, and food safety, is helping to bolster Better Meat’s efforts to advance the use of mycelium in both hybridized and animal-free meat applications. Better Meat’s first SAB meeting took place on March 13, and its members include: Louise Glass, PhD – Professor, University of California-Berkeley Jay Dunlap, PhD – Professor, Geisel School of Medicine at Dartmouth Heather Hallen-Adams, PhD – Professor, University of Nebraska-Lincoln Matt Sachs, PhD – Professor, Texas A&M University “The fruiting structures of fungi have been used for food and medicine for thousands of years,” shared board member Louise Glass, PhD. “It’s …
+
+Mycelium innovator The Better Meat Co. reveals it recently hosted “Night Under the Fermenters” – a special dinner to showcase the versatility of its Rhiza mycoprotein ingredient. Featuring 10 different courses, the fine dining experience offered guests a “taste of the future” with mycoprotein-based bacon, chicken, turkey, foie gras, caviar and even baked desserts. Taking place March 14 at Better Meat’s fermentation headquarters in West Sacramento, CA, the exclusive dinner featured notable guests, including Elysabeth Alfano from Plant-Based Business Hour and Didier Toubia, CEO of Aleph Farms. Guests, who reportedly paid $300 each, dined while immersed in the presence of Better Meat’s mycelia fermenters, an active 3D printer and microscopic mycelium artwork. The menu was curated by BMC research chef Jared Goldstein and prepared alongside …
+
+While plant-based burgers, sausages and meatballs have long dominated the alt-meat landscape, creating realistic steak from plants has always represented the highest, if seemingly unattainable goal, for many brands. But thanks to fearless and relentless innovation, a host of shockingly meaty and juicy plant-based steaks have arrived on the US and Canadian market, and are rapidly coming to the fore. Here, vegconomist takes a look at the most noteworthy names bringing animal-free steak to mainstream consumers. 1. Beyond Meat While not a fully structured filet, Beyond’s “revolutionary” plant-based steak tips marked a major milestone for the company, which previously only offered ground-textured products like burgers and sausages. According to CEO Ethan Brown, Beyond Steak took five years of extensive R&D to develop. The product can …
+
+Shinsegae Foods, the food business arm of South Korean retail giant Shinsegae Group, has announced the opening of a store and restaurant for its plant-based brand Better Meat, in Seoul’s trendy Gangnam district. The company’s new premium store, The Better Vecchia & Nuovo, located in the SSG Food Market, offers a selection of Better Meat’s products and dishes, including cold cuts, meatballs, pasta menus, and vegan meat salads. According to Shinsegae Foods, the move follows the success of a Better Meat pop-up store that opened in the same gourmet market from July to December 2022, which attracted more than 13,000 customers, many of whom requested the company to open an official store. Better Meat and Better Foods Shinsegae Foods launched Better Meat in July 2021, partnering with …
+
+Fermentation specialist The Better Meat Co. announces it has entered a joint development agreement with Greenleaf Foods, SPC, a subsidiary of Canadian meat giant Maple Leaf Foods. According to Better Meat, the agreement will focus largely on product development. Through the partnership, both companies will work together to explore the next generation of alt protein using Better Meat’s novel Rhiza mycoprotein ingredient. Produced via fermentation, Rhiza mycoprotein is a sustainable, whole-food ingredient derived from the Neorospora crassa fungus, a species long used in parts of Asia to ferment soybeans for tempeh. According to Better Meat, Rhiza has a naturally meaty texture, with more protein than eggs and more iron than beef. When used as an ingredient for plant-based meats, Rhiza can help to enhance texture, …
+
+",vegconomist.com,2025-04-15,9,The better Meat Co News - vegconomist - the vegan business magazine,article,0.06859044638,89,232,150.2440191
+https://vegconomist.com/organisations-and-brands/quevana/,false,Reports on a specific corporate action (Quevana opening a new facility) in a news-like format.,Quevana News - vegconomist - the vegan business magazine,"Find all Quevana news in chronological order with our extensive archive and stay informed on Quevana and the vegan, plant-based and cellular agriculture market.","Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing …",vegconomist.com,2025-04-21,3,Quevana News - vegconomist - the vegan business magazine,article,0.01938744893,8,110,150.2440191
+https://vegconomist.com/organisations-and-brands/vinker-foods/,false,Reports on a specific event (product launch) with factual details.,Vinker Foods News - vegconomist - the vegan business magazine,"Find all Vinker Foods news in chronological order with our extensive archive and stay informed on Vinker Foods and the vegan, plant-based and cellular agriculture market.","Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the United States. Vinker’s Korean Crispy Chick’n is a plant-based version of a popular Korean fried chicken dish. The product features bite-sized pieces made from soy protein, water, and soy oil, coated in a crispy batter and coated in a sweet-and-spicy sauce that mirrors traditional Korean flavors. Success in Canada Since its debut in Vancouver in April 2024, the product has garnered positive responses from Canadian consumers. Vinker has partnered with local restaurants, including Hankki, a Korean street food franchise, and Pokerrito, a poke bowl …",vegconomist.com,2025-04-10,14,Vinker Foods News - vegconomist - the vegan business magazine,article,0.01942039373,8,110,150.2440191
+https://vegconomist.com/startups-accelerators-incubators/accelerating-sustainability-summit-icos-capital-buhler-connects-biotech-companies/,true,Reports on a specific event (summit) with details about the participants and the event's goals.,"Icos Capital & Bühler Hold Accelerating Sustainability Summit, Connecting Dozens of Biotech Companies - vegconomist - the vegan business magazine","On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil,","On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil, Switzerland.
+
+The event brought together investors, industry leaders, and startups from the biotech sector with the aim of accelerating sustainable solutions and harnessing the power of artificial intelligence. By establishing an ecosystem of collaboration and innovation, Icos and Bühler hope to help startups scale up their efforts to tackle urgent and complex challenges in the food industry.
+
+The startups that attended the event included BioRaptor, a bioprocessing data analytics platform, and Triplebar, which creates generative artificial intelligence (GenAI) models to design strains for protein production.
+
+“At Icos Capital, we aim to uncover and invest in cutting-edge innovations to drive sustainability forward,” said Nityen Lal, Founding Partner at Icos Capital. “By leveraging our collaborative venturing approach, we foster mutually beneficial partnerships between established corporations and start-ups focused on food technology, chemical technology, decarbonization, and sustainability, facilitating their growth and development. This year, we focus on biotech and AI, since we’ve seen many companies applying these technologies to optimize production and increase efficiency.”
+
+## Scaling impactful innovation
+
+The biotech sector is reportedly facing several challenges, including a decrease in funding and increased cost pressures due to recent policy shifts. However, the use of AI in the design, test, and scaling phase of solutions, including in the alternative protein sector, could help to address this. Many of the startups that participated in the summit are working to provide new ideas and pathways in this area.
+
+A key theme of the event was the importance of high-quality data in GenAI models. The use of large, trustworthy data sets makes it easier to prove a product’s worth and to calculate its financial viability. Furthermore, high-quality data helps to save time and resources in the R&D phase, reducing the risks associated with entering new markets such as alternative proteins.
+
+A recent report found that advanced biotechnology has the potential to reduce global emissions by 5% and generate $1 trillion in annual economic value. The research claims that up to 60% of inputs to the global economy, including biological materials and non-biological inputs, could be produced or replaced using biological methods.
+
+“We’re delighted to play a role in strengthening this collaborative venturing approach to scale impactful innovation,” said Ian Roberts, Chief Technology Officer at Bühler. “With established supply chains and market access, we believe that corporates in the room can play a crucial role in the journey of
+
+start-ups and enable them to scale both their business and their sustainable impact significantly faster.”",vegconomist.com,2025-04-03,21,"Icos Capital & Bühler Hold Accelerating Sustainability Summit, Connecting Dozens of Biotech Companies - vegconomist - the vegan business magazine",article,0.02697157571,25,129,150.2440191
+https://vegconomist.com/organisations-and-brands/icos-capital/,false,Reports on a specific event (summit) with factual details and quotes.,Icos Capital News - vegconomist - the vegan business magazine,"Find all Icos Capital news in chronological order with our extensive archive and stay informed on Icos Capital and the vegan, plant-based and cellular agriculture market.","On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil, Switzerland. The event brought together investors, industry leaders, and startups from the biotech sector with the aim of accelerating sustainable solutions and harnessing the power of artificial intelligence. By establishing an ecosystem of collaboration and innovation, Icos and Bühler hope to help startups scale up their efforts to tackle urgent and complex challenges in the food industry. The startups that attended the event included BioRaptor, a bioprocessing data analytics platform, and Triplebar, which creates generative artificial intelligence (GenAI) models to design strains for protein production. “At Icos Capital, we aim to uncover and invest in cutting-edge innovations to drive sustainability forward,” said Nityen …",vegconomist.com,2025-04-03,21,Icos Capital News - vegconomist - the vegan business magazine,article,0.01993826165,8,110,150.2440191
+https://vegconomist.com/organisations-and-brands/verley/,false,Reports on a specific corporate action (rebranding and product launch) in a news-like format.,Verley News - vegconomist - the vegan business magazine,"Find all Verley news in chronological order with our extensive archive and stay informed on Verley and the vegan, plant-based and cellular agriculture market.","French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …",vegconomist.com,2025-03-28,27,Verley News - vegconomist - the vegan business magazine,article,0.01993477844,8,113,150.2440191
+https://vegconomist.com/organisations-and-brands/humane-world-for-animals/,false,Reports on a specific event (Humane World for Animals report and UNT pledge) in a news-like format.,Humane World for Animals News - vegconomist - the vegan business magazine,"Find all Humane World for Animals news in chronological order with our extensive archive and stay informed on Humane World for Animals and the vegan, plant-based and cellular agriculture market.","Humane World for Animals, formerly called the Humane Society of the United States, has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact through plant-based menu changes. Called the Food Service Industry Protein Sustainability Scorecard, the report features companies that are collectively responsible for serving tens of thousands of meals per day, including at K-12 schools, colleges, universities, corporate offices, sports arenas, public facilities, and more. The scorecard was compiled by surveying companies and collecting information about their sustainability commitments, along with the steps they are taking to achieve these goals. The following companies all earned A grades: “Customers value transparency” The scorecard evaluates concrete, evidence-backed efforts to reduce food-related emissions, finding …
+
+The University of North Texas (UNT) has pledged to make 60% of its campus dining options plant-based by 2027, making it the most ambitious initiative of its kind among US higher education institutions in collaboration with Humane World for Animals, formerly known as the Humane Society of the United States. The commitment follows UNT’s high ranking in the College and University Protein Sustainability Scorecard, where it placed second among large self-operated universities. The scorecard, compiled by Humane World for Animals, assesses institutions based on efforts to expand plant-based meal offerings and reduce reliance on animal products. UNT’s plant-based dining strategy UNT has been active in plant-based dining for over a decade, particularly through Mean Greens Café, which became the nation’s first all-vegan university dining hall …",vegconomist.com,2025-04-22,2,Humane World for Animals News - vegconomist - the vegan business magazine,article,0.02359350066,11,114,150.2440191
+https://vegconomist.com/organisations-and-brands/intake/,false,Reports on a specific corporate action (funding round) in a news-style format,INTAKE News - vegconomist - the vegan business magazine,"Find all INTAKE news in chronological order with our extensive archive and stay informed on INTAKE and the vegan, plant-based and cellular agriculture market.","INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …",vegconomist.com,2025-04-11,13,INTAKE News - vegconomist - the vegan business magazine,article,0.01983316604,8,110,150.2440191
+https://vegconomist.com/fairs-events/icl-food-specialties-to-showcase-revolutionary-and-exceptional-textured-soy-protein-at-iffa-2025/,true,Reports on a specific event (IFFA 2025 trade fair) and a product launch in a news-like format.,"ICL Food Specialties to Showcase ""Revolutionary and Exceptional"" Textured Soy Protein at IFFA 2025 - vegconomist - the vegan business magazine","ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in","ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8.
+
+Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance.
+
+The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food applications. The company also offers the BEKAPLUS® DV-Line, which provides a range of vegan cheese solutions.
+
+## Inspiring a new generation of plant-based meat products
+
+In recent years, ICL has made significant inroads into the alternative protein sector. In 2022, the company partnered with Chile’s Protera Biosciences to develop and commercialize sustainable protein-based ingredients using precision fermentation. The following year, ICL announced a partnership with global ingredients and chemicals distributor Univar Solutions, enabling the distribution of its ROVITARIS textured plant proteins in North America.
+
+“ROVITARIS® SprouTx™ leverages proprietary germination technology utilizing innovative textured soy proteins that are sure to inspire formulators to create a new generation of plant-based meat and seafood products, offering excellent taste, texture, and nutritional attributes compared to plant-based protein options currently in the marketplace,” said Karen Emerson, Alternative Protein, Sales and Business Development Manager for ICL.
+
+ICL will be located in Hall 11.1, stand B61 at IFFA 2025.",vegconomist.com,2025-04-11,13,"ICL Food Specialties to Showcase ""Revolutionary and Exceptional"" Textured Soy Protein at IFFA 2025 - vegconomist - the vegan business magazine",article,0.03377850324,26,132,150.2440191
+https://vegconomist.com/protein/eib-backs-lantmannens-pea-protein-facility-sweden-part-eus-sustainable-protein-strategy/,true,Reports on a specific event (EIB loan to Lantmännen) in a news-style format,EIB Backs Lantmännen’s Pea Protein Facility in Sweden as Part of EU’s Sustainable Protein Strategy - vegconomist - the vegan business magazine,"The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the","The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the construction of a pea protein processing plant in Lidköping, Sweden. This investment is designed to bolster food security and reduce the European Union’s reliance on imported proteins, aligning with the EU’s broader goals of enhancing self-sufficiency in plant-based protein production and promoting sustainable agricultural practices.
+
+“We are strengthening both food security and climate efforts in Sweden and the EU”
+
+
+The new facility, expected to be completed by mid-2027, will have an annual processing capacity of more than 40,000 tons of peas, primarily sourced from Lantmännen’s farmer members. The plant will produce pea protein isolate, a key ingredient for plant-based foods such as protein bars, drinks, dairy alternatives, and meat substitutes. The investment is also anticipated to create around 30 new jobs in the region.
+
+Michael Sigsfors, CFO of Lantmännen, stated, “It is gratifying that the European Investment Bank sees the long-term value in our investment in the food of the future – plant-based protein – and chooses to support our facility in Lidköping. Promoting exports and increasing food production leads not only to increased profitability for farmers but also to more robust food security.”
+
+Peas, known for their low environmental impact, require minimal water and nutrients compared to other crops and support biodiversity. By increasing domestic production of legumes, the project seeks to decrease Sweden’s dependence on imported soy, further contributing to sustainability goals within the EU.
+
+## Commitment to food security
+
+This project is part of the EIB’s ongoing commitment to financing initiatives that align with the EU’s strategic objectives, including climate action, digital innovation, and sustainable agriculture. The EIB stresses the importance of investing in local, sustainable food production systems that contribute to both economic resilience and environmental sustainability.
+
+Thomas Östros, vice president of the EIB, commented on the investment’s broader impact, saying, “By supporting Lantmännen’s investment in the production of pea protein, we are strengthening both food security and climate efforts in Sweden and the EU. It is also a very good example of how European cooperation can create local benefits.”",vegconomist.com,2025-04-04,20,EIB Backs Lantmännen’s Pea Protein Facility in Sweden as Part of EU’s Sustainable Protein Strategy - vegconomist - the vegan business magazine,article,0.02538135564,25,135,150.2440191
+https://vegconomist.com/organisations-and-brands/gails/,false,Reports on specific events: GAIL's dropping soy milk surcharge and a partnership with JULIENNE BRUNO.,Gail's News - vegconomist - the vegan business magazine,"Find all Gail's news in chronological order with our extensive archive and stay informed on Gail's and the vegan, plant-based and cellular agriculture market.","UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+London-based innovator JULIENNE BRUNO announces a new food service partnership with famous UK bakery Gail’s. Through the collaboration, JULIENNE BRUNO introduces its vegan cheese SUPERSTRACCIA across the country, and Gail‘s expands its menu by adding its first plant-based meal featuring vegan cheese. The new dish — Courgette and Muhammara Salad — has already been launched at Gail’s 107 locations nationwide. The salad combines courgette, lemon juice, oregano, peas, rocket, Kalamata olives, SUPERSTRACCIA, and Muhammara, a Middle Eastern dip made with pepper, walnuts, and cumin. “Our idea is simple, create products that are so good, they stand up in their own right. Working with such a loved foodie brand as Gail’s really supports this and signals the start of a new conversation when it comes to original products made with plants,” commented …",vegconomist.com,2025-04-17,7,Gail's News - vegconomist - the vegan business magazine,article,0.02251582672,11,114,150.2440191
+https://vegconomist.com/organisations-and-brands/beneo/,false,Reports on a specific corporate event (BENEO's investment and plant opening) in a news-like format,BENEO News - vegconomist - the vegan business magazine,"Find all BENEO news in chronological order with our extensive archive and stay informed on BENEO and the vegan, plant-based and cellular agriculture market.","BENEO, one of the leading manufacturers of functional ingredients, has invested 4.3 million Euro into a new production plant for vegetal protein in Wanze, Belgium. The opening of the new facility was officially announced at an inauguration ceremony on Friday 1st March 2019 to mark the occasion. The plant is part of the existing BioWanze factory, a modern biorefinery producing food, feed and ethanol.
+
+Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …",vegconomist.com,2025-04-14,10,BENEO News - vegconomist - the vegan business magazine,article,0.04658987114,49,170,150.2440191
+https://vegconomist.com/organisations-and-brands/crespel-deiters-group/,false,"Reports on new product launches and company developments within the Crespel & Deiters Group, presented in a news-like format.",Crespel & Deiters Group News - vegconomist - the vegan business magazine,"Find all Crespel & Deiters Group news in chronological order with our extensive archive and stay informed on Crespel & Deiters Group and the vegan, plant-based and cellular agriculture market.","Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …
+
+Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …
+
+Consumers choosing to make more sustainable and healthier choices has resulted in soaring demand for plant-based confectionery. However, gelatin – which is frequently used in the production of gummies – must be replaced with an alternative solution that also promises anticipated firmness and stable formation without any tailing, and easy removal from the mold. The Crespel & Deiters Group, an expert in wheat starches and proteins, provides solutions for plant-based wine gums without compromising on mouthfeel, taste, or texture. Modified wheat starches enable manufacturers to meet the evolving demands of health- and sustainability-conscious consumers by overcoming technical challenges such as tailing and ensuring optimal texture and taste. These starches are just one of the many solutions Crespel & Deiters has to offer, from confectionery, bakery, …
+
+Christopher Busch is Head of Research & Development, Extruded Products at Loryma, part of the Crespel & Deiters Group. As an extrusion specialist, he has been working for the Crespel & Deiters Group for several years and, together with his team, helps develop innovative solutions using extruded ingredients. The complexity of extrusion and the almost infinite possibilities offered by the process are what most excite him. At the end of a busy year during which Loryma has developed wheat-based tuna, wheat-based egg replacer for baked goods, as well as a heat-stable salami substitute that leverages fermentation to recreate an authentic visual and sensory replication (pictured below), we spoke with Christopher to hear his reflections on 2023 and thoughts for the new year ahead. Can you …
+
+Ever-increasing sales of plant-based, baked goods are a strong incentive for the creation of innovative new product launches in the category. Here, a new compound from Loryma ensures optimal dough stability and volume without the need for eggs or milk. Top-quality, great-tasting muffins and sponge cakes are just two of the numerous product concepts made possible with Loryma’s latest ingredient innovation, Lory® Stab. While meat and dairy substitutes are now standard supermarket offerings, there is still a distinct lack of variety when it comes to vegan baked goods, despite increasing consumer demand. Here, compensating for the technological properties of hens’ eggs in dough can be a complex task, yet it’s one which can be easily addressed with a new stabilizing system in Loryma’s Lory® Stab …
+
+With the American Thanksgiving holiday approaching, Crespel & Deiters presents itself as a valuable resource for food manufacturers seeking to address the demand for meat-free alternatives to Thanksgiving classics. The company, a leading producer of wheat-based solutions in Germany, recently expanded into the United States with a subsidiary in Chicago, Illinois, known as Crespel & Deiters Food USA LP. It offers a range of wheat texturates under the brand name Loryma, designed to provide an authentic meat-like texture to plant-based products and allow manufacturers room for formulation and design. In recent years, Thanksgiving in the United States has seen a significant shift towards meat-free alternatives. With one of the most developed markets for vegan and vegetarian meat substitutes, American food manufacturers are uniquely positioned to …
+
+The Crespel & Deiters Group, a leading producer of wheat-based solutions in Germany, announces its expansion into the US market with a newly founded subsidiary in Chicago, Illinois: Crespel & Deiters Food USA LP. The Crespel & Deiters Group has been working with wheat processing for more than 160 years. Its unique value chain involves producing premium-quality wheat solutions for food and other applications using state-of-the-art technologies, sustainable processes (locally sourced ingredients and manufacturing), and innovative strength. Wheat as raw material Using wheat as the main raw material, the Group develops and manufactures products ranging from “texturates” (TVP) to animal feed to corrugation paper or highly specialized functional applications, each category managed by a different brand. Loryma, the Group’s brand producing wheat-based food ingredients, has developed a …",vegconomist.com,2025-04-11,13,Crespel & Deiters Group News - vegconomist - the vegan business magazine,article,0.03905743218,35,143,150.2440191
+https://vegconomist.com/fairs-events/meatable-examines-opportunities-cultivated-meat-traditional-meat-supply-chains-iffa/,true,Reports on a specific event (Meatable's participation in IFFA 2025) with factual details and quotes.,Meatable Examines Opportunities for Cultivated Meat in Traditional Meat Supply Chains at IFFA - vegconomist - the vegan business magazine,"Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions","Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry.
+
+The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM.
+
+## Opportunites to enhance meat industry
+
+The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can complement and enhance the industry.
+
+Jeff Tripician, CEO of Meatable, stated, “We are excited to share our vision for the future of protein at IFFA 2025. This event offers a great platform to engage with industry leaders about how cultivated meat can supply the meat sector with great tasting, cost-effective products, all while reducing environmental impact.”
+
+Meatable’s cultivated meat technology is designed to integrate with the existing supply chains of traditional meat production. This integration offers potential benefits to the industry by providing a sustainable, scalable option for meat that reduces the reliance on animal farming. Meatable seeks to meet global demand for meat in a way that is more environmentally friendly and does not harm animals.
+
+## Building strong industry connections
+
+Alongside its IFFA presence, Meatable has been active in building connections within the meat sector. Notably, the company secured an investment from one of Thailand’s leading meat producers and distributors at the end of 2024. Furthermore, Meatable recently partnered with Pelagen, to explore stem cell technology for the creation of animal skin tissue as a leather alternative.
+
+Meatable’s efforts to strengthen ties with the traditional meat industry were also evident in recent leadership appointments. The company hired two executives from the meat sector, including a new Director of Commerce and a Head of Asia, to further develop its relationships and expand its operations globally.
+
+Attendees of IFFA 2025 will have the opportunity to learn more about Meatable’s technology and its vision for a more sustainable meat supply by visiting the company at Hall 11.0, Stand D52.",vegconomist.com,2025-03-28,27,Meatable Examines Opportunities for Cultivated Meat in Traditional Meat Supply Chains at IFFA - vegconomist - the vegan business magazine,article,0.03709483258,27,135,150.2440191
+https://vegconomist.com/category/food-and-beverage/,false,"The content is a collection of news snippets and announcements, not a single, complete news article.",Food & Beverage: Latest News 2025 - vegconomist: the vegan business magazine,"Vegan food has come a long way over the last decade, with many vegan brands developing into industry leaders in terms of nutritional value, sustainability, and innovation of their products. While the animal-based food business is barely growing in many product categories, the vegan food sector is experiencing strong growth across the board. read more Awareness of issues regarding planet and animal welfare is growing and results in an increasing number of adults and children following a vegan lifestyle. Today, the search for vegan alternatives is easier than ever before, whilst revolutionary vegan food news delivered by brands all over the world are reported by the international press. [caption id=""attachment_74005"" align=""aligncenter"" width=""1024""] © Symega Food Ingredients[/caption] Revolutionary food transition is shaping the future A vegan lifestyle creates a link between the need for a healthier diet and the urgent shift to a sustainable food economy. Therefore, all signs point to a meat-free future that no longer exploits animals for food products. News on food products without animal-derived ingredients are providing encouraging developments and events for a global food transition. Whether it's vegan food news on airlines that will offer larger selections of vegan dishes, the emergence of dedicated plant-based school kitchens, or the creation of the world's first vegan sub chain, they all provide clear indications for the direction that human nutrition is going to take. A growing number of consumers are following vegan diets. Supported by a global vegan movement, including the successful non-profit organization Veganuary and The Vegan Society, many new vegan products entered the shelves of supermarkets and the menus of restaurants. However, not only the number of vegan products in the store is rising, as searches for homemade vegan recipes are at an all-time high, while many celebrities and influencers are cooking vegan dishes to inspire their followers to go vegan. For vegan companies, it is essential to recognize trends early on and adapt the product range accordingly. [caption id=""attachment_74050"" align=""aligncenter"" width=""741""] ©Eat Just[/caption] Trends in vegan news The diversity and power of innovation in vegan food news from the nutrition sector is expanding every year. Trends to watch for in 2022 include cultured food produced using cellular agriculture, vegan egg alternatives, and innovative seafood products. In 2022, the new category of cultivated pet food for cats and dogs will make its debut, while the development of nutritious egg alternatives continues to gain momentum. As predicted by the Vegan Society, 2022 will be the year that could finally boost veganism into mainstream. Most relevant vegan food news At vegconomist, the first vegan business magazine, you don't have to search for relevant news, because we report on the latest innovations and developments in our category Food & Beverage several times per week. We receive emails from leading companies and market researchers in the vegan business world and guarantee for first-class vegan food news articles and interviews. Through our newsletter, thousands of industry insiders and friends of the vegan business community are receiving the most relevant news from the vegan business environment directly into their inbox. If you don't want to miss out on the most relevant vegan news, sign up for the vegconomist newsletter here.","Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …
+
+Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …
+
+Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
+
+80% of European consumers declare to consume dairy on a daily basis, with taste, naturalness & health listed as the top three reasons to maintain their dairy consumption.* However, there is a growing appeal for alternatives to dairy too, particularly among more sustainability minded consumers or requirements for household members’ diets. This is opening up opportunities to take a hybrid route or add full plant-based to a dairy manufacturers’ product offering. Combing portfolio & expertise for your success Cargill’s Food Solutions offers all the solutions required for a successful dairy application (except for the dairy ingredients themselves!). Our portfolio encompasses oils & fats, plant-based proteins, texturizers, starches, functional systems, cocoa powders, and sweeteners. Furthermore, our expertise through insights, sensory capabilities and applications development means that …
+
+The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …
+
+UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …
+
+Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …
+
+Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …
+
+JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …
+
+Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …
+
+Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …
+
+Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the U",vegconomist.com,2025-04-23,1,Food & Beverage: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07440864045,103,211,150.2440191
+https://vegconomist.com/organisations-and-brands/lunar-fox-food-co/,false,Reports on a specific corporate action (product launch) in a news-like format,Lunar Fox Food Co. News - vegconomist - the vegan business magazine,"Find all Lunar Fox Food Co. news in chronological order with our extensive archive and stay informed on Lunar Fox Food Co. and the vegan, plant-based and cellular agriculture market.","CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers. The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine. Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling. Appealing to …",vegconomist.com,2025-03-28,27,Lunar Fox Food Co. News - vegconomist - the vegan business magazine,article,0.01960497271,7,109,150.2440191
+https://vegconomist.com/investments-finance/investment-climate-podcast-massimo-portincaso-arsenale-bioyards/,true,Reports on a specific event (podcast episode) with details about the guest and the topic discussed.,"Investment Climate Podcast: Massimo Portincaso of Arsenale BioYards, How to Get Funded in 2025 - vegconomist - the vegan business magazine","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs.
+
+Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist.
+
+## Episode 26: Arsenale BioYards
+
+In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the scale-up process from the ground up—bringing industrial conditions into the lab, leveraging smart cap table construction, and tapping into project finance to build infrastructure without drowning in dilution. This conversation is a masterclass in turning big vision into executable industrial strategy, and a rare peek into how deeptech founders can blend science, storytelling, and stoic leadership to win over top-tier VCs.
+
+**Key Facts ****Arsenale BioYards****:**
+
+- Goal: To make biomanufacturing economically viable by reducing its cost by an order of magnitude.
+- Recently raised a 10 million round co-led by Planet A and By Founders.
+
+**Alex’s Top Findings:**
+
+**Solve for Scale Early — Biotech is Infrastructure-Heavy.**Instead of classical scale-up, Arsenale uses scale-out: standardized 50,000L bioreactor modules for rapid deployment and learning curve economics. “What we’re doing on the industrial side is that we’re not doing the classical scale up as everybody else, but we’re doing scale out. So we manage to do what we’re doing by identifying one size, which will be around 50,000 liters, containerize it, and then if you need more capacity, we simply build more bioreactor.”**Convince VCs You’re More Than Hardware.**The business is more than pipes and tanks. It’s a data platform for smarter biomanufacturing with guaranteed scale-up success. “Our desk makes you smarter. You develop your processes that belong to you.” “We embed DSP from the get-go, because the cost of DSP is determined at the beginning.”**Strategic Cap Tables Are Built, Not Hoped For.**Massimo curated a cap table of US and EU institutional VCs, vertical farming founders, industrial family offices, and bioindustry operators. “I wanted smart money—family offices, industrial know-how, and institutional money together.”
+
+Link to Apple Podcast here.
+
+Catch the full podcast series here.",vegconomist.com,2025-04-18,6,"Investment Climate Podcast: Massimo Portincaso of Arsenale BioYards, How to Get Funded in 2025 - vegconomist - the vegan business magazine",article,0.0273197362,28,133,150.2440191
+https://vegconomist.com/ingredients/loryma-presents-functional-wheat-ingredients-vegan-nutrient-optimized-baked-goods-iba-trade-fair-2025/,true,"This is a press release announcing Loryma's presentation at the iba Trade Fair 2025, reporting on a specific event.",Loryma Presents Functional Wheat Ingredients for Vegan and Nutrient-Optimized Baked Goods at iba Trade Fair 2025 - vegconomist - the vegan business magazine,Loryma will be exhibiting its innovative products at iba at stand 15FOOD6.,"**Loryma will be exhibiting its innovative products at iba at stand 15FOOD6.**
+
+At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile.
+
+With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed special wheat-based ingredients that increase the protein content, reduce carbohydrates and improve the overall nutritional profile of sweet and savoury bakery products without compromising on taste and texture. In addition, the ingredients enable targeted differentiation of the end products on the market and at the same time even more efficient processing. In addition to high-quality solutions, Loryma offers manufacturers expert technical advice and innovative ideas for improving recipes and production processes. This support includes customised advice on the selection of raw materials and their functional properties as well as on the properties of the end product and aspects of industrial production, such as dough rheology.
+
+At this year’s iba, Loryma will be presenting itself in the trend area in Hall 15 with a short daily presentation on concepts for sustainable solutions and its product range.
+
+## Vegan alternatives
+
+The growing popularity of purely plant-based products for health, ethical and environmental reasons is increasing the demand for vegan snack options. The acceptance of vegan products among the general population is increasing. Loryma offers perfect stabilisation systems for the simple replacement of egg and milk with added benefits for an authentic texture.
+
+## Optimising the nutritional value
+
+Lory® Protein and Lory® Starch Elara can increase the protein or fibre content while reducing the number of carbohydrates in baked goods. Whether savoury snacks such as pizza or sweet baked goods such as muffins, the result is a healthier treat with no regrets.
+
+## Surface finishing: seed gluten and gloss coatings
+
+What makes baked goods irresistible? The perfect appearance and a highly decorative finish! According to the company, the special vegan Loryma products ensure perfect adhesion of seeds and toppings, irresistible shine or perfect browning on baked goods. Lory® Crumb in various shapes and colours support the guaranteed success with an extraordinary look.
+
+“The baked goods industry has great opportunities to push business perfectly in selected segments,” explains Norbert Klein, Head of R&D at Loryma. “Sustainable growth requires flexibility in responding to consumer trends and regulations. Loryma helps manufacturers capitalise on these opportunities through competitive differentiation and innovation. Our diverse product range improves nutritional value by enabling high-protein, high-fibre and vegan products while improving manufacturing efficiency through stable dough and product properties.”",vegconomist.com,2025-03-31,24,Loryma Presents Functional Wheat Ingredients for Vegan and Nutrient-Optimized Baked Goods at iba Trade Fair 2025 - vegconomist - the vegan business magazine,article,0.04098276394,30,133,150.2440191
+https://vegconomist.com/organisations-and-brands/kern-tec/,false,Reports on a specific event (EU retaliatory tariffs) with news-style reporting,Kern Tec News - vegconomist - the vegan business magazine,"Find all Kern Tec news in chronological order with our extensive archive and stay informed on Kern Tec and the vegan, plant-based and cellular agriculture market.","Kern Tec is an Austrian startup participating in the current cohort of the ProVeg incubator. It was founded by Luca Fichtinger, Michael Beitl, Sebastian Jeschko, and Fabian Wagesreither.
+
+In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact. In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand. Kern Tec offers Europe an alternative Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds …",vegconomist.com,2025-04-17,7,Kern Tec News - vegconomist - the vegan business magazine,article,0.04616820679,48,168,150.2440191
+https://vegconomist.com/category/food-and-beverage/sweets-snacks/,false,Reports on multiple specific product launches and company announcements in the vegan sweets and snacks industry.,Sweets & Snacks: Latest News 2025 - vegconomist: the vegan business magazine,"Vegan sweets & snacks are becoming increasingly popular among consumers who are looking for healthier alternatives to conventional products. While many traditional snacks and sweets are high in sugar and considered unhealthy, vegan alternatives are often found to be low in fat and high in fiber. read more Moreover, vegan snacks and sweets are lower in trans fats and saturated fats and have less cholesterol, making them perfect for those who have diabetes or are on a low-fat diet. According to a report by Grand View Research, the market for vegan snacks was estimated to be worth USD 44.02 billion in 2021, and from 2022 to 2030, it is anticipated to rise at a compound annual growth rate (CAGR) of 6.9%. One of the main factors driving the expansion of the sector is the expanding demand for vegan products around the world due to the health benefits and rising veganism. Vegan chocolate In its natural form, chocolate can be vegan, as some manufacturers limit their ingredients to chocolate liquor, sugar, cocoa butter, and vanilla – resulting in “accidentally vegan” dark chocolate bars. However, many established chocolate brands, as well as dedicated vegan chocolate startups, are starting to create plant-based chocolate ranges for the growing market. [caption id=""attachment_79170"" align=""aligncenter"" width=""781""] © LoveRaw[/caption] The Global Vegan Chocolate Confectionery Market size is expected to reach $1 billion by 2027, rising at a market growth of 12.3% CAGR during the forecast period. The highest amount of vegan chocolate manufacturers can be found in the UK, where innovative chocolate brands such as Love Raw, Moo Free, and Prodigy, provide a wide range of plant-based chocolate alternatives. More companies include Brazil’s female-led brand Super Vegan, South Africa’s sustainably sourced chocolate brand De Villiers Chocolate, as well as the nu company from Germany. Vegan sweet bakery products Vegan sweet baked goods such as cakes and cookies have high growth potential in retail but have to face some challenges regarding consumer acceptance, texture, and taste. A report by European baked goods manufacturer Baker & Baker highlights the growing interest in vegan sweet bakery products, which is mainly driven by flexitarians. Cakes tend to face additional challenges due to their reliance on eggs to provide volume, resilience, and emulsification viscosity. However, back in 2020, the vegan cake specialist Oggs became the first company to launch an aquafaba egg product for consumers and food service. Since then, many promising solutions for the vegan sweet bakery market were launched or are in development, including the animal-free egg white solution made through precision fermentation by San Francisco’s The EVERY Co., as well as US-based biotech startup Shiru, developer of a next-generation egg replacement solution for baking. Vegan gummy and jelly confectionery Gummy and jelly confectionery is traditionally made from gelatin, which is a protein that comes from animal bones and tissue. Gelatin is used as a thickener in these products, which means that most gummy and jelly products are not vegan-friendly. Vegan gummy bears are made with plant-based gelatine instead of animal-derived gelatine. They are suitable for vegans and vegetarians or people who avoid animal products for various reasons. There are different types of vegan gummy bears on the market: some use agar-agar as the thickener while others use pectin or corn starch. [caption id=""attachment_76203"" align=""aligncenter"" width=""900""] © Katjes US[/caption] With more and more customers questioning the necessity of animal-derived gelatine, the popularity of vegan-friendly alternatives is soaring. The largest plant-based gummies brand in Europe is Katjes, whose vegan line is made of vegan-friendly ingredients, such as agar-agar, carrageenan, and natural flavors. Other producers of vegan gummy confectionary include the sugar-free brand Free From Fellows and the Canadian confectionery brand Yumy Bear.","Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …
+
+Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …
+
+Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks. A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …
+
+Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …
+
+Schouten Europe, a well-established Dutch company specializing in plant-based protein products, has launched two new snacks—Power Bites and Sea Bites. The company notes that the introduction of these products is part of its mission to reinvigorate consumer interest in plant-based meat and fish substitutes after a market slowdown. The new products are part of Schouten’s shift toward offering plant-based snacks that do not attempt to directly replicate meat or fish. Instead, the company is focusing on standalone plant-based products with distinct flavors and textures. Anke van Eijk, R&D manager at Schouten notes that: “Although excellent plant-based alternatives are available, direct comparisons with meat and fish can sometimes be a barrier for consumers.” Schouten has been committed to providing plant-based protein alternatives for decades. The company …
+
+Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses. The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises. In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial …
+
+Tom Brady, a former NFL quarterback and seven-time Super Bowl champion, is launching a new line of gummy snacks called GOAT Gummies. As reported by Hypebeast, the snacks are vegan-friendly and organic with no artificial sweeteners or flavors. They contain real fruit and are made in France. The gummies have been developed as part of a multi-year partnership with food delivery company Gopuff, which Brady invested in last year. They will be available exclusively on the platform in three flavors — Sweet Rush (pear, mango, passion fruit, and cherry), Sour Burst (tangerine, apricot, and grapefruit), and Tropic Fusion (passion fruit, raspberry, and pomegranate). Trusted ingredients Tennis player Serena Williams, who is known to consume a plant-based diet, was reportedly one of the first to sample …
+
+Plant-based protein company Before the Butcher has launched The Original Butcher Stick – Pepperoni Style, a plant-based alternative to traditional meat snack sticks. The new product is formulated with sunflower protein and is free from soy, gluten, GMOs, and cholesterol. The Butcher Stick is positioned as a plant-based snack option suitable for vegans, flexitarians, and general snack consumers. It is designed for impulse purchases in locations such as convenience stores, gas stations, and grocery checkout aisles. The company notes its competitive pricing against conventional meat-based snack sticks as a key advantage for retailers. Unlike traditional meat snacks, which often contain high levels of saturated fat, sodium, and artificial additives, Before the Butcher’s offering provides a nutrient-conscious alternative. Founded in 2017, Before the Butcher has expanded …
+
+Unilever-owned ice cream brand Magnum is reformulating its vegan range in the UK, dropping pea protein from some flavours in favour of soy. The new recipe will be used for three products — Vegan Classic, Vegan Almond, and Blueberry Cookie. The brand says the use of soy protein will enhance the flavour of the range, after consumer testing found that participants enjoyed the updated recipe. A new pack design for the ice creams has also been introduced to reflect the changes. “Indulgence without compromise” Magnum first introduced its vegan Classic and Almond ice creams in 2018. They were initially launched in Finland and Sweden, before expanding into various European countries and other global markets such as the US and Australia. More flavours such as Vegan …
+
+Spanish supermarket chain Eroski has partnered with catering leader Ausolan, mycelium specialist Innomy, and the Leartiker Technology Centre to develop desserts and snack bars made with fungal protein. Called Delifungus, the project has recently been completed following a year of research. It has explored how protein extracted from fungal biomass could be used to produce delicious, balanced, and accessible plant-based foods. Eroski contributed its knowledge of consumers and market trends, while Ausolan used its experience in industrial production to facilitate the scalability of the processes developed. Meanwhile, Innomy helped to create innovative formulations to optimize the nutritional and functional profile of the products. Sustainability is a key part of the project, since fungal proteins are said to require less water, space, and resources than other …
+
+Italian algae startup KelpEat has announced the launch of a new high-protein snack made with Solein®, a microbial protein developed by Finnish food tech company Solar Foods. The crackers, which also incorporate EU-farmed seaweed, will be presented at the Pitti Taste food fair in Florence from February 8–10. Solein is a protein produced through a fermentation process using air and electricity, making it independent of agriculture, climate conditions, and land use. When combined with dried kelp, the resulting crackers contain over 35% protein, a full amino acid profile, and key nutrients such as vitamins B12 and B9, calcium, magnesium, and antioxidants. According to Luca Cerruti, CEO of KelpEat, “Using Solein enables us to create a truly disruptive innovation—one that delivers complete nutrition, environmental responsibility, and …
+
+British luxury chocolate brand Montezuma’s has launched a new vegan truffle selection called Viva Las Vegan ahead of Valentine’s Day. The truffles are sold in a box of nine containing three flavours — Hazy Days (Hazelnut), Sweet Escape (Caramel), and Berry Delicious (Strawberry). They come in fully recyclable packaging and are priced at £10. The chocolates are aimed at vegans, flexitarians, and anyone who is trying to cut down on dairy. They are free of gluten, colourings, genetically modified ingredients, and palm oil. “Deliciously moreish” Montezuma’s offers both dairy and plant-based chocolates, with over half its range suitable for vegans. Products include Dark Peanut Butter Truffle B",vegconomist.com,2025-04-15,9,Sweets & Snacks: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07588193481,104,216,150.2440191
+https://vegconomist.com/category/interviews/,false,"This page contains a collection of interviews, not a single news article.",Interviews: Latest News 2025 - vegconomist: the vegan business magazine,none,"MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …
+
+Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss Institute of Technology (EPFL). During his studies, he encountered the concept of alternative proteins and directly recognized it could be part of the solution to answer the climate and health challenges we face. After an internship at Planted Foods, he continued exploring his interest at EPFL. He conceived the idea of producing creamy fat using …
+
+Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. In this interview, we spoke with him about the role of F4F in accelerating innovation in the fields of new proteins, biotechnology, and cellular agriculture. He shares insights on the event’s key program highlights for trade visitors, the industry players and markets in focus, and how Food 4 Future is helping to shape the future …
+
+Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike. At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food. SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path? Sarela …
+
+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
+
+As a leader in the plant-based cheese category, Violife is on a mission to redefine dairy-free indulgence. Known for its creamy textures and bold flavors, the brand continues to push the boundaries of what’s possible in plant-based dairy, ensuring that consumers never have to compromise on taste, texture, or nourishment. At Natural Products Expo West 2025, vegconomist sat down with Monica Bordin, Head of North America Commercial Operations at Violife, to discuss the brand’s latest innovations, how consumer expectations are evolving, and why clean-label ingredients and nourishment will define the future of plant-based dairy. Let’s start with your latest campaign. Can you tell us about ‘Creamy Confessions’ and how it connects with consumers?Absolutely! Violife has always been a brand that challenges norms and embraces bold, …
+
+HAPPIEE! is a Singapore-based company specializing in plant-based seafood alternatives, including shrimp and squid. Since entering the UK market in 2023, it has secured listings in major retailers and is working to expand consumer awareness of plant-based seafood. Rosie Bambaji, Marketing Lead at HAPPIEE!, has over a decade of experience in food retail, including roles at Tesco and Sainsbury’s. Her expertise in category management and brand growth has been instrumental in securing national retail listings and increasing consumer awareness of plant-based seafood. In this interview, Bambaji discusses HAPPIEE’s market positioning, the challenges of consumer adoption, key trends in plant-based seafood, and the brand’s strategy for continued growth. To start, can you tell us about HAPPIEE! and what makes the brand unique in the plant-based seafood …
+
+The New Originals Company, headquartered in Vienna, was founded in February 2024 by the Lunter family – tofu pioneers since 1991 – NLT Management Holding and Raiffeisenbank Landesbank Oberösterreich, an experienced investor in the food industry, and already employs over 600 people in six European countries. The New Originals Company focuses on the development of innovative tofu products that meet modern nutritional requirements. With already five brands, all of which stand for innovative, high-quality tofu products and plant-based foods, the company aims to expand further in the rapidly growing European market for natural plant-based foods. Regional roots and comprehensive traceability of raw materials along the entire supply chain remain an important part of the mission. Matthias Krön, CEO of the New Originals Company, gives us …
+
+For over a century, INTERNORGA has been the go-to event for hospitality professionals, offering a comprehensive overview of market developments, cutting-edge solutions and future trends. It is the ultimate meeting point where industry leaders, innovative start-ups, and top decision-makers come together to shape the future of foodservice and hospitality. The event, which draws over 80,000 visitors and 1,200 exhibitors from more than 30 countries, has become a vital hub for hospitality professionals seeking to tap into global trends, discover the latest innovations, and expand their international network. With its new theme, ‘Where trends take off,’ INTERNORGA takes place from 14 to 18 March 2025 in Hamburg, Germany. Matthias Balz has been instrumental in shaping the successful development of INTERNORGA – the leading international trade fair …
+
+Riku and Anna Väänänen are a Finnish couple who left their corporate careers in Switzerland to pursue their passion for winemaking in the renowned Côtes de Bourg region of Bordeaux. Since 2016, they have been producing high-quality vegan and organic wines at Château Puybarbe, earning consistent praise from top wine critics, with all their wines scoring over 90 points from Decanter, Wine Enthusiast, and other respected reviewers. Their portfolio includes four distinct red wines and a celebrated rosé, Annabel. In this exclusive interview, Riku Väänänen shares his remarkable journey from the corporate world to sustainable viticulture. He discusses his dedication to soil regeneration, organic farming, and vegan winemaking, explaining why he chose to certify Château Puybarbe under the Biocyclic Vegan Standard. Riku also highlights the …
+
+Jukka Kajan is the Executive Director of Plant Based Food Finland. In his current role, he leverages his extensive network and industry expertise, gained from a career in stakeholder relations and public affairs for food companies, as well as consulting on the dynamics of the plant-based food value chain. He is driven by the impact that plant-based foods and novel foodtech can have in building a more sustainable future. We spoke with Jukka Kajan about the organization’s mission to support and accelerate the growth of the plant-based food sector in Finland. In this interview, he shares insights into the country’s thriving plant-based industry, key market trends, and the challenges shaping its future. We also discuss Finland’s role as a leader in oat-based innovation, the policy changes …
+
+Headquartered in Switzerland with a presence in over 145 locations worldwide, Givaudan has more than 250 years of history creating scents and tastes. Positioned as the co-creation partner of choice for its customers, Givaudan Taste & Wellbeing works to develop food experiences that do good and feel good, for body, mind and planet. The co-creation approach has been a key component to the company’s success in addressing the evolving needs of both customers and consumers. Marta Kusnierz is Regional Marketing Manager for Plant Attitude at Givaudan where her main mission is to stay ahead of new food trends and their impact on Givaudan customers. She regularly works to identify gaps and looks for new opportunities in plant-based space. What are the biggest challenges you’re solving …
+
+Archer Daniels Midland (ADM) is a global leader in nutrition and agricultural processing. With an extensive portfolio of plant proteins—including soy, pea, wheat, and emerging sources like algae and chickpea—the company is dedicated to driving advancements in taste, texture, and nutritional quality to meet shifting consumer demands. In this interview, we speak with Alicia Humpert, Director, Protein Marketing, EMEA, ADM, whose extensive experience in consumer and product strategy has positioned her as a leader in the evolving protein landscape. ith over a decade in brand management and product development, she brings a deep understanding of global markets, consumer behavior, and innovation in alternative proteins. We discuss key trends from 2024, including the rise of blended and hybrid protein solutions, which are gaining traction among flexitarian …
+
+Meurens Natural specializes in cereal-based syrups, proteins, and extracts—primarily derived from oats, millet, and rice. These ingredients are manufactured using enzymatic hydrolysis, which retains maximum nutrients and avoids refining. The company emphasizes local and European agriculture and produces mainly organic products. We spoke with Tim Van de Gehuchte, International Sales & Marketing Manager at Meurens Natural, about their innovative plant-based ingredients, including low-sugar syrups, oat proteins, and vegan chocolate solutions. This interview offers insights into how they support brands in creating sustainable, health-conscious products while addressing key market trends. Can you provide an overview of Meurens Natural core products and how they contribute to the quality of plant-based products? Our syrups are manufactured by enzymatic hydrolysis and are not refined. This process mimics what happens naturally …
+
+Meatly is a cultivated meat company which became the first in Europe to receive regulatory approval after gaining clearance to sell cultivated chicken for pet food in the UK last year. The company achieved this milestone with a team of ten after raising just £3.5 million. Meatly also recently became the first company to be certified under C-Label, a new trademark for cultivated food products launched by V-Label. The certification aims to help consumers understand the production process behind cultivated meat, while enhancing trust and acceptance of cultivated products. Owen Ensor is the CEO of Meatly; previously, he was a Bain consultant and ran an insect protein facility. We spoke to him to find out more about the company’s partnership with C-Label. As the first …
+
+We sat down with Meredith Marin, Co-founder of Vegan Hospitality, to discuss the organization’s journey, impact, and future plans. In this insightful conversation, she shares how Vegan Hospitality has evolved over the past five years, why it recently transitioned into a non-profit, and how it is working with businesses worldwide to create a more vegan-friendly hospitality industry. Can you introduce Vegan Hospitality and share its core mission and values? Vegan Hospitality is a U.S. based nonprofit with global food systems impact. We represent the world’s largest network of professional vegan hospitality consultants. Our leadership team, along with our network of independent consultants, empowers businesses in the hospitality industry to implement strategies that reduce food-related emissions and increase inclusivity for vegan and plant-forward guests. Our mission is to create scalable solutions …
+
+Hana Hrstková is a Prague-based resilient food system & vegan gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health. For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system. In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why …
+
+V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of V-Label GmbH, and a board member of ProVeg and the European Vegetarian Union. He has been working full-time to spread veganism and vegetarianism since 1993. We spoke to him to find out more about the new C-Label certification. Why is it essential for cultivated meat to have a dedicated certification like C-Label? Cultivated meat is …
+
+Cargill, a global leader in food and agriculture, offers a broad portfolio of plant-based proteins, fibers, texturizers, oils, and fats, while also investing in companies developing sustainable food solutions. As part of these efforts, the company collaborates with startups like ENOUGH to address the growing demand for scalable and sustainable protein options. We spoke with Kevin Lemeilleur, global managing director of meat & dairy alternatives at Cargill, about the company’s partnership with ENOUGH, its innovations in plant-based dairy, emerging market trends, and its plans for 2025 and beyond. At FiE, Cargill showcased prototypes made with mycoprotein developed in partnership with ENOUGH. Could you elaborate on this collaboration and the advantages of using this mycoprotein? As global food production and agriculture evolve, we need innovative solutions …
+
+WACKER BIOSOLUTIONS is playing a pivotal role in advancing cultivated meat and seafood production through innovative biotech solutions. Leading this effort is Iris Maria Dahlem, Innovation Manager and head of the Cultivated Meat project, which focuses on developing key components for the industry. With a background in nutritional science and extensive experience in the food sector, Dahlem has been working for the past two years on solutions to address challenges such as scalability, cost-efficiency, and quality. In this interview, she shares insights into WACKER’s contributions to the cultivated meat space, the industry’s push toward price parity, and the importance of successful partnerships. Wacker is renowned for its expertise in biotechnology and chemical innovations. How are Wacker’s solutions specifically supporting the development of cultivated meat production? …",vegconomist.com,2025-04-18,6,Interviews: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07191928112,83,195,150.2440191
+https://vegconomist.com/organisations-and-brands/cv-sciences/,false,Reports on a specific corporate action (product launch) in a news-like format.,CV Sciences News - vegconomist - the vegan business magazine,"Find all CV Sciences news in chronological order with our extensive archive and stay informed on CV Sciences and the vegan, plant-based and cellular agriculture market.","CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers. The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine. Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling. Appealing to …",vegconomist.com,2025-03-28,27,CV Sciences News - vegconomist - the vegan business magazine,article,0.0193468557,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/ganeden/,false,Reports on a specific corporate action (investment) in a news-like format.,GanEden News - vegconomist - the vegan business magazine,"Find all GanEden news in chronological order with our extensive archive and stay informed on GanEden and the vegan, plant-based and cellular agriculture market.","Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …",vegconomist.com,2025-04-16,8,GanEden News - vegconomist - the vegan business magazine,article,0.01980789771,7,109,150.2440191
+https://vegconomist.com/interviews/iffa-alternative-protein-solutions-have-grown-strongly-at-iffa/,false,Reports on a specific upcoming event (IFFA trade fair) with details about its focus and features.,"IFFA: ""Alternative Protein Solutions Have Grown Strongly at IFFA"" - vegconomist - the vegan business magazine","IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to","IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds.
+
+Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities at the Frankfurt venue, he is also Global Portfolio Manager for Food Technologies, Textile Care and Cleaning Technologies.
+
+In this interview, he talks to us about the new trade fair product area “New Proteins”. What innovations can trade visitors expect to find in the new area for alternative proteins from plants or cell cultures? And how does IFFA promote cooperation between research, start-ups and established companies in the meat and food industry in this area?
+
+**IFFA 2025 will have its own “New Proteins” product area for the first time. How has the industry responded to the new concept? And how many exhibitors are expected in the “New Proteins” area?**
+
+We developed the new concept with its own “World of New Proteins” exhibition area together with our partners from the food industry, who advise us on the organization of the trade fair. The fact is that many exhibitors at IFFA have also been showcasing solutions for alternative proteins for a long time, as the technologies used in processing and packaging are very similar to those used for meat. Since IFFA 2022, the topic has grown strongly for us. It was therefore important for us to now also create an area for the special processes of plant-based proteins.
+
+This hotspot is located in Hall 11.0, but of course there are also products relevant to alternative proteins in all other halls, for example for packaging, automation or hygiene in the production process. Visitors can use a dedicated search criterion to quickly find the right suppliers in the online exhibitor search. At IFFA 2022 alone, there were 239 exhibitors with products from the alternative proteins sector, and interest is already high this time too.
+
+**What innovations can trade visitors expect in the new area for alternative proteins from plants or cell cultures?**
+
+Visitors can look forward to a wide variety of innovations, some of which exhibitors will be presenting live for the first time at IFFA. What we can already reveal: The exhibitors have developments in store that are not only convincing in terms of taste, appearance and texture, but also show new ways for production and processing. After all, the pace of innovation in the food industry is currently incredibly high when it comes to topics such as automation, CO2 reduction and the use of data and AI.
+
+In the field of alternative proteins, for example, I expect to see innovations in extrusion technology, 3D printing and exciting formulations from new plant-based sources or fermentation and mycelium-based proteins. It will definitely be inspiring and forward-looking for anyone who wants to rethink proteins.
+
+**IFFA is positioning itself as a global platform. Which target groups from the vegan and cell-cultivated industry do you expect, and which regional markets will be particularly in focus?**
+
+The special thing about IFFA is that it shows the entire journey of the ‘protein on our plate’ – from the raw materials and spices, through processing and packaging, to sales at the store counter, and regardless of whether it is meat or meat substitute products. IFFA is the leading global trade fair for this part of the food industry, hence the high level of innovation.
+
+In the field of plant and cell-cultivated proteins, it appeals to anyone who is professionally involved in the development, production and distribution of these products. These can be food companies, but also start-ups, SMEs, artisan businesses, universities and so on. We are expecting 65,000 visitors from all over the world, over 70% of them from abroad. All continents will be broadly represented, although we will also be setting priorities depending on market requirements, for example with special programs for Africa and Australia this year.
+
+But back to Europe: here, the market for alternative proteins is developing very positively in a global comparison, which makes IFFA attractive for international technology suppliers.
+
+**What points of the event program would you recommend to trade visitors who are interested in innovative solutions in the field of new proteins?**
+
+We are working closely with our partners BalPro, Proveg and GFI on the specialist program to create meeting places and opportunities for knowledge transfer for different target groups in Hall 11.0. One highlight will be the IFFA Kitchen. It is a must for anyone interested in innovative solutions in the New Proteins sector. New products will be presented there and products will be prepared and tasted at the live cooking events. In addition, there will be a high-quality lecture program, in which (nutritional) trends, product development and technological innovations will be discussed.
+
+For the World of New Proteins, as well as the other Worlds, there will be separate Discovery Tours with recognized experts who will provide participants with orientation in the respective subject area and present individual innovations.
+
+**How does the IFFA promote collaboration between research and start-ups in the field of plant-based and cell-cultivated proteins and established companies in the meat and food industry?**
+
+Above all, by bringing the players together on a common platform. Start-ups can of course benefit greatly from the professionalism of the established food industry when it comes to processes, increasing volumes and cost control. The knowledge of the “big players” about customer behavior and distribution channels is also enormous. The “World of New Proteins”, the many panel discussions and networking events as well as the new start-up area will hopefully create an exchange that drives innovation and enables partnerships.
+
+But I would also like to encourage researchers and start-ups in particular to actively and directly approach the technology exhibitors with their questions. They are often deeply involved in their customers’ production planning and get to see new companies of all sizes every day. This gives them an excellent overview and quite pragmatic solution expertise.",vegconomist.com,2025-03-27,28,"IFFA: ""Alternative Protein Solutions Have Grown Strongly at IFFA"" - vegconomist - the vegan business magazine",article,0.06088032296,34,126,150.2440191
+https://vegconomist.com/society/meatable-collaborates-major-ngos-address-global-food-challenges/,true,Reports on a specific corporate action (Meatable's collaborations) in a news-like format.,Meatable Collaborates with Major NGOs to Address Global Food Challenges - vegconomist - the vegan business magazine,"Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable","Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production.
+
+“We recognize that real progress requires collaboration, not competition”
+
+
+The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution.
+
+Danielle Nierenberg, co-founder of Food Tank, recently spoke at a Meatable-hosted event, stating, “For so long, technology was seen as a negative in the sustainable agriculture movement. But we’re seeing a shift now. Innovation and technology can be an important part of the solution—though not the only solution.”
+
+## Empowering communities and combating hunger
+
+Food Tank, a nonprofit organization focused on solving hunger, malnutrition, and climate-related issues, works to increase attention on innovative agricultural practices. The organization calls for more research and investment into sustainable food systems, which it argues are essential for addressing global challenges.
+
+In addition to supporting Food Tank and the UN Global Compact, Meatable is working with The Hunger Project, a global nonprofit that partners with communities to build self-reliance and end hunger. The organization focuses on empowering women and collaborating with local governments to achieve long-term, sustainable change.
+
+Meatable’s CEO, Jeff Tripician, commented, “As a company dedicated to transforming the global food system, we recognize that real progress requires collaboration, not competition. By supporting these respected organizations, we’re not only showing our commitment to impact—we’re investing in a shared vision of a food system that feeds everyone, fairly and sustainably.”",vegconomist.com,2025-04-23,1,Meatable Collaborates with Major NGOs to Address Global Food Challenges - vegconomist - the vegan business magazine,article,0.02509989015,24,133,150.2440191
+https://vegconomist.com/products-launches/heura-chicken-style-fine-herbs-burger/,true,Reports on a specific corporate action (product launch) in a news-like format.,"Heura Launches Chicken-Style Fine Herbs Burger With ""Unprecedented Juiciness"" - vegconomist - the vegan business magazine","Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger.","Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger.
+
+The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat.
+
+The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — such as plant-based meat products — as the healthiest source of protein, ahead of chicken (18%) and red meat (17%).
+
+Additionally, almost 40% of respondents believed there was no difference in quality between plant-based and animal-based protein, though many were unaware that some compounds in conventional meat — such as cholesterol and trans fats — can negatively impact health.
+
+## “The best of meat with the best of plants”
+
+The news comes just weeks after Heura launched a plant-based chicken fillet at major supermarkets in France, Spain, and Portugal in partnership with French food tech company SWAP. The product contains just seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score of A.
+
+At the beginning of the year, Heura opened a new innovation laboratory and announced plans to register six patents in 2025. A month later, the company revealed it had improved its B Corp rating by 18%, taking the top spot in the food products category for businesses with a turnover exceeding €1 million.
+
+Towards the end of February, Heura introduced a new product, Tex Mex Chunks, which it said was the first of five launches planned for 2025.
+
+“Our obsession is to rewrite what it means to eat well: to create products that nourish the body, respect the planet, and celebrate flavor. All the good stuff, without compromise or negative impacts,” said Marc Coloma, CEO and co-founder of Heura Foods. “We work to offer the best of meat with the best of plants, without the negative impacts on your health of animal products.”",vegconomist.com,2025-04-23,1,"Heura Launches Chicken-Style Fine Herbs Burger With ""Unprecedented Juiciness"" - vegconomist - the vegan business magazine",article,0.02498400678,26,133,150.2440191
+https://vegconomist.com/organisations-and-brands/mista/,false,Reports on a specific event (MISTA's activities and collaborations) in a news-like format.,MISTA News - vegconomist - the vegan business magazine,"Find all MISTA news in chronological order with our extensive archive and stay informed on MISTA and the vegan, plant-based and cellular agriculture market.","MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …
+
+A unique collaboration of 14 early-stage food tech startups, eight leading global food companies, and key partners, including Accenture, the Good Food Institute, and SOSV, will be part of the 2024 MISTA Growth Hack. MISTA, a food innovation platform, and a Givaudan entity, aims to bring new sustainable ingredients and technologies to life to feed the planet. This year’s Growth Hack aims to develop integrated, nutritious, affordable, and sustainable foods, beverages, and snacks by enhancing biomass fermentation. This technology grows nutrient-dense microbial cells that can improve the nutritional and sensory performance of foods and beverages. “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030,” said Céline Schiff-Deb, CSO for MISTA. “Fermentation biomass is an approach …
+
+Givaudan, MISTA, and Bühler, three top players in the food industry, announce the launch of a cutting-edge extrusion hub at the MISTA Innovation Center in San Francisco, USA. The new facility advances MISTA’s capabilities in driving food innovation, while Givaudan and Bühler have teamed up to provide a platform for conducting product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high and low-moisture extrusion, making it suitable for various products, including plant-based meats, cereals, and snacks. According to the announcement, the facility’s extruding equipment is larger than benchtop extruders and offers a high output capacity of 50 kilograms per hour. By leveraging these capabilities, companies can translate their trials into full-scale production equipment. At the same time, they …",vegconomist.com,2025-04-18,6,MISTA News - vegconomist - the vegan business magazine,article,0.02694036045,18,123,150.2440191
+https://vegconomist.com/organisations-and-brands/natural-resources-institute-finland/,false,Reports on a specific event (report release) with factual information and recommendations.,Natural Resources Institute Finland News - vegconomist - the vegan business magazine,"Find all Natural Resources Institute Finland news in chronological order with our extensive archive and stay informed on Natural Resources Institute Finland and the vegan, plant-based and cellular agriculture market.","A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …",vegconomist.com,2025-04-11,13,Natural Resources Institute Finland News - vegconomist - the vegan business magazine,article,0.02009341136,7,109,150.2440191
+https://vegconomist.com/category/food-and-beverage/milk-and-dairy-alternatives/,false,"Reports on multiple specific events related to the plant-based dairy market, including product launches, company partnerships, and policy changes.",Milk- and Dairy Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,none,"Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …
+
+80% of European consumers declare to consume dairy on a daily basis, with taste, naturalness & health listed as the top three reasons to maintain their dairy consumption.* However, there is a growing appeal for alternatives to dairy too, particularly among more sustainability minded consumers or requirements for household members’ diets. This is opening up opportunities to take a hybrid route or add full plant-based to a dairy manufacturers’ product offering. Combing portfolio & expertise for your success Cargill’s Food Solutions offers all the solutions required for a successful dairy application (except for the dairy ingredients themselves!). Our portfolio encompasses oils & fats, plant-based proteins, texturizers, starches, functional systems, cocoa powders, and sweeteners. Furthermore, our expertise through insights, sensory capabilities and applications development means that …
+
+UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …
+
+A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …
+
+Plant-Based Dairy Leader Adds Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition to Whole Foods Market Stores Across America ELMA, N.Y.–(BUSINESS WIRE)–#baristaedition—Elmhurst® 1925, maker of the world’s finest plant-based dairy products, today announced that three of its most popular products – Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition– will now be sold across select Whole Foods Market locations nationwide. As consumers seek out products with shorter and more recognizable ingredient lists—81% of shoppers say that it’s important to purchase wholesome food products—the addition of these three wholesome milk alternatives from Elmhurst 1925’s extensive line underscores the brand’s synergy with Whole Foods Market and their mutual commitment to providing shoppers with high-quality, wholesome food products. “We’ve long …
+
+According to insights from strategy consultancy Roland Berger, the plant-based dairy market in Western Europe and North America is growing at an unprecedented rate as consumers increasingly prioritize health and sustainability. In 2023, the size of the plant-based dairy retail market reached $11.55 billion (€10.7 billion), up from $7.34 billion (€6.8 billion) in 2019. This reflects a compound annual growth rate of 12%. The growth is primarily driven by plant-based beverages, which make up 60% of the total market, followed by yogurt and cheese alternatives. The horeca sector is also increasingly embracing dairy alternatives, providing a foundation for continued growth in the industry. However, plant-based dairy still only accounts for a fraction of the traditional dairy market. Milk alternatives are the most successful product type, …
+
+Plant-based brand Alpro has announced that it will begin making its oat milk from 100% British oats, tapping into the increasing demand for locally made products. The change has been made possible by a multi-million-pound investment from parent company Danone, which has been used to expand Alpro’s facility in Kettering. Around 58 million litres of British oat milk are expected to be produced there annually, equating to a quarter of the site’s annual production of plant-based drinks. The oat milk will be produced in partnership with Navara oat mill, also located in Kettering. Oats will mostly be sourced from farmers within 80 miles of the mill, significantly reducing food miles and giving local farmers new revenue streams. Strategic move Alpro previously invested £41 million into …
+
+Savor, a US-based food technology startup, has commercially launched a new butter product that contains no animal or plant inputs. The product is made using a proprietary fermentation-based process that converts captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) into structured fats, without relying on conventional agriculture. The butter alternative will initially be available through selected foodservice partners, including restaurants and bakeries such as SingleThread, ONE65, and Jane the Bakery. These venues were part of a quiet pilot rollout that has taken place over the past year, during which chefs and culinary professionals tested and evaluated the product in commercial kitchens. The launch coincides with the company’s third anniversary and follows the opening of its first 25,000-square-foot pilot production site in Batavia, Illinois. …
+
+MALK Organics has launched two new unsweetened plant-based milk options—Unsweetened Organic Coconut and Unsweetened Organic Soy—in response to growing consumer demand for simpler, lower-sugar alternatives. The new products are part of the company’s ongoing commitment to offering clean-label beverages made with minimal ingredients, catering to those seeking healthier, more transparent choices. In an interview with vegconomist, Jason Bronstad, CEO of MALK Organics, explained how consumer interest drives the company’s product innovation: “Our product development focuses on being innovative, healthy, and sustainable. We listen to what our consumers want and need and keep up with market trends to continue improving and innovating with the highest quality plant-based milk options.” Simple, unsweetened options The Unsweetened Organic Coconut is made with just four ingredients: filtered water, organic coconut …
+
+Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …
+
+Benexia, a producer of chia-based products, has launched a new plant-based milk alternative called Seeds of Wellness Chia Milk in the US. The product is claimed to be the first ever plant-based milk made from whole chia seeds, and each 8 oz serving is said to provide 740 mg of plant-based omega-3 fats. The chia milk is a source of fiber, protein, calcium, and vitamin D, and is free of added sugar. According to Benexia, the milk alternative is sustainably produced, since the company’s farms exclusively use rainwater as a watering source and follow regenerative agriculture practices. The ingredients used in the chia milk are processed without the use of water, solvents, or enzymes, using a process that is claimed to be almost zero-waste and …
+
+UK-based coconut yogurt brand The Coconut Collab has launched Strawberry Protein Yog, a single serving plant-based protein yogurt. Made with a coconut and almond base, the yogurt is flavoured with a strawberry compote that is free of added sugar. Each pot provides 9g of protein from almonds and soy, along with live cultures for gut health. The launch follows the success of The Coconut Collab’s original Protein Yog, which was introduced last year. “The Coconut Collab’s Protein Yog has been a hit with our consumers, who love that it is a natural way to get protein into their diet without any artificial sweeteners, so we’re thrilled to add a new flavour to the range,” said Anna Dominey, Managing Director of The Coconut Collab. “Like all …
+
+Los Angeles-based coffee chain Go Get Em Tiger has announced a partnership with plant-based dairy producer Elmhurst 1925, making Elmhurst’s Oat Barista Edition the exclusive oat milk at all eight of its locations. With this shift, Go Get Em Tiger has completed its transition to offering only seed oil-free milk options. Elmhurst’s Oat Barista Edition is formulated without seed oils, gums, or emulsifiers, aligning with Go Get Em Tiger’s focus on simple and high-quality ingredients. The partnership reflects an increasing demand for plant-based alternatives in the coffee sector, particularly those without additives commonly found in conventional non-dairy milks. Yuri Polyachenko, senior director of food service at Elmhurst 1925, stated, “Today’s coffee lovers are paying closer attention to what’s in their cup, seeking high-quality plant milks …
+
+British plant-based beverage brand Plenish has launched a new product, Plenish Enriched Oat M*lk, which combines essential nutrients with a short, natural ingredients list. Claimed to be the UK’s only clean-label fortified oat milk without oils or additives, the product contains just three base ingredients — oats, water, and salt. It provides fibre without added sugar and is fortified with calcium, vitamin D, B12, riboflavin, and iodine. The new milk alternative launched at Tesco stores UK-wide on March 3 and will arrive at Waitrose on April 28, followed by Ocado and Amazon. Plenish has also recently reformulated its original Oat M*lk with a new creamy recipe, which has already begun rolling out at Waitrose, Sainsbury’s, Morrisons, Co-op, and Tesco. “Dedicated to being transparent” Plenish was …
+
+Dunkin’, the second-largest coffee chain in the United States, has eliminated the surcharge for plant-based milk at its more than 9,500 locations. This decision follows similar moves by Starbucks, Dutch Bros, and Scooter’s Coffee, marking a shift among major coffee chains toward more equitable pricing for non-dairy alternatives. The change comes after discussions with the advocacy group Mercy For Animals, which has campaigned against additional costs for plant-based milk. Advocacy groups argue that surcharges for dairy alternatives disproportionately impact people who are lactose intolerant. Mercy for Animals has noted that the extra cost makes non-dairy options more accessible to these consumers. Jennifer Behr, corporate relations manager at the organization, stated, “Mercy For Animals applauds Dunkin’ for this landmark decision. Plant-based milk upcharges create barriers for …
+
+Tim Hortons has confirmed it will eliminate the surcharge for plant-based milk in both Canada and the US following advocacy efforts from organizations including Switch4Good, PETA, and Mercy For Animals, aligning with other major chains removing financial barriers to more sustainable and ethical choices. The move makes Tim Hortons—Canada’s largest coffee chain and one of the biggest globally—the fourth major brand to eliminate the upcharge in recent months, following Starbucks in November 2024, Dutch Bros Coffee in January 2025 and Scooter’s Coffee earlier this month. Until now, customers at its nearly 4,000 locations across North America faced additional charges, sometimes up to a dollar, for plant-based alternatives in drinks like lattes and cappuccinos. Advocacy efforts drive change The decision was communicated to Switch4Good’s executive director, …
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+Dutch supermarket chain Jumbo has launched a new range of plant-based yogurts made from soy grown in the Netherlands. The retailer claims to be the first in the country to introduce this type of product. The yogurts have been produced by the plant-based brand De Nieuwe Melkboer and are available in three varieties — Natural, Vanilla, and Forest Fruits. They are sold under Jumbo’s ’Direct van de Boerderij’ (Direct From the Farm) brand. The products have been developed with a process that uses the whole soybean, meaning they are rich in fiber as well as protein. This also allows for a more efficient use of raw materials. The partnership between Jumbo and De Nieuwe Melkboer was established through Plant Protein Forward, an initiative by Foodvalley, …
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+Sunshine Coast-based company COYO has launched a new dairy-free yoghurt in Australia, combining oat and coconut milk for the first time in the local market. The new product will be available nationwide at Woolworths and Independant stores from March 2025. COYO’s Dairy-Free Oat & Coconut Yoghurt is made with 74% oat milk and 17% coconut cream, crafted to deliver a balance of creamy texture and nutritional value. The product is designed to appeal to health-conscious consumers, featuring live cultures that support gut health. It is also free from artificial additives, flavours, or preservatives, and is produced using sustainably sourced coconut and Australian-grown oats. COYO has been a pioneer in the dairy-free space, having previously introduced the “world’s first” dairy-free coconut yoghurt. According to Sandra Gosling, …
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+PKN, a US producer of pecan-based dairy alternatives, has announced the launch of a new variety of pecan milk called PKN Zero. The milk alternative is said to have a buttery texture and a subtle roasted pecan taste reminiscent of pecan pie. It is free of added sugar, gums, and other additives. PKN Zero contains just four ingredients — filtered water, pecan butter, vanilla extract, and sea salt. It is gluten-free, vegan, keto-friendly, non-GMO, and kosher. “Many of our early customers asked for a pecan milk option that brings out the pecan taste and is made with simple ingredients,” said Laura Shenkar, founder and CEO of PKN. “Research shows that in 2024, more than 25 percent of consumers who chose to buy plant-based milks preferred …",vegconomist.com,2025-04-22,2,Milk- and Dairy Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06833967995,94,209,150.2440191
+https://vegconomist.com/category/company-news/people/,false,"Reports on multiple personnel changes within the plant-based food industry, which is a factual reporting of events.",People: Latest News 2025 - vegconomist: the vegan business magazine,none,"The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted. Strategic growth under Sheyman’s tenure Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation. In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions …
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+The Plant Based Foods Institute (PBFI) announced the appointment of Sanah Baig as its new Executive Director, effective June 9, 2025. Baig, who has extensive experience in agricultural and food policy, most recently served as Senior Policy Advisor for Agriculture and Nutrition at the White House. She also held the role of Deputy Under Secretary at the US Department of Agriculture (USDA), where she led the agency’s $4+ billion science enterprise, focusing on agricultural innovation at the intersection of climate resilience, nutrition security, and food systems equity. In a statement, Baig expressed her excitement about joining PBFI, stating, “Leading PBFI at this pivotal moment is an unparalleled opportunity to architect a food system where plants take center stage. Through deep collaboration with partners across the …
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+Dutch cultivated meat company Meatable has strengthened its ties to the meat industry through the strategic hiring of two industry veterans. Maiko van der Meer is Meatable’s new Director of Commerce and will be based in the Netherlands. He has extensive experience in the meat, fish, poultry and plant-based industries, having led efforts at MOWI, Vion Food Group, 2 Sisters Food Group, and Tyson Foods. He began his new role on March 1. Eugene Leong has been appointed as Meatable’s new Head of Asia, based in Singapore. He has more than 25 years of business experience in flavors and food ingredients, most recently at McCormick and Cargill. Leong will join Meatable on May 5, helping to expand the company’s footprint in the Asian market. The …
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+Veganuary, the global campaign encouraging people to try a vegan diet in January, has announced that CEO Ria Rehberg is stepping down. On LinkedIn, Rehberg said she would be taking some time to rest and recharge. Wendy Matthews, Veganuary’s current Head of International Partnerships and Expansion, will take over as CEO from March 15. “While I’m grateful for this incredible progress, this moment is also bittersweet for me as it marks my final Veganuary as part of the organization,” said Rehberg. “After leading this campaign for six years and helping transform it from a primarily UK-based initiative to a truly global movement active in 20 countries worldwide, I’ve decided to step down and hand the reins to someone new. “Having worked alongside Wendy in our …
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+The plant-based and food technology industries are undergoing a significant transformation, driven by innovation, sustainability, and ethical considerations. Women are at the forefront of this movement, leading innovative companies that are reshaping how we produce and consume food. In honor of International Women’s Day, we’re spotlighting some of the visionary female founders, CEOs, and leaders who are making a significant impact in plant-based, cultivated, and fermentation-based food. While there are hundreds of incredible women driving meaningful change in this space, these are some of the leaders we’re especially excited to watch in 2025 as they take their companies and the industry to new heights. Deniz Ficicioglu – Co-Founder & CEO, BettaF!sh Deniz Ficicioglu is making her mark in the plant-based seafood space with BettaF!sh, a …
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+Solar Foods has announced the appointment of Rami Jokela as its new chief executive officer, effective April 1, 2025. Jokela, who brings extensive experience in scaling international businesses, will lead the company as it moves from research and development into global commercialization. Jokela succeeds founding CEO Pasi Vainikka, who has led the company since its inception. Vainikka will continue in an advisory role through the end of 2025 to support the leadership transition and oversee ongoing strategic initiatives. Jokela’s immediate focus will be on expanding Solar Foods’ presence in the Health & Performance Nutrition segment, with an emphasis on the US market. He is also tasked with implementing a new conceptual sales model, increasing product price points, and scaling production capacity at one of the …
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+UNCAGED Innovations, a biomaterials company developing grain-based leather alternatives, has announced the addition of Noel Kinder, Nike’s former Chief Sustainability Officer, to its Board of Directors. With more than two decades of experience at Nike in sustainability and operations, Kinder’s appointment signals UNCAGED’s growing focus on scaling its innovative materials and expanding its global footprint. UNCAGED Innovations is the developer of BioFuze, a technology that produces a sustainable, grain-based alternative to leather by replicating the molecular structure of collagen. The resulting material offers flexibility, strength, and texture similar to traditional leather but avoids the environmental impact associated with animal-derived materials. The company has set its sights on industries such as footwear, which consumes more than 50% of the world’s leather supply. Kinder, who served in …
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+LIVEKINDLY Collective (LKC), a global group of plant-based food brands, has announced Bart Wolfert as its new Global Head of Operations. In his role, Wolfert will oversee operations across LKC’s three manufacturing facilities located in Oss, the Netherlands; Stora Levene, Sweden; and Pinetown, South Africa, which support the company’s brands and B2B clients. Wolfert brings decades of operational expertise, including experience in managing multisite and large-scale plant operations across Europe and Africa. Most recently, he served as site lead for one of Danone Nutricia’s largest and most complex facilities in the Netherlands. Prior to that, he managed factory operations for Danone in West Africa while based in Ghana, and he has also held operational roles at FrieslandCampina. The appointment places Wolfert on the company’s leadership …
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+Karin Ridgers, the founder of MAD Promotions, has received the Best Vegan PR Business Award at vegan charity Viva!’s 30th anniversary celebration. Karin is a longtime Viva! member who has dedicated her career to helping ethical businesses gain visibility through PR and media relations. She supported Veganuary’s initial campaign and has worked with numerous vegan SMEs and charities. Additionally, she presents and promotes VegfestUK, the UK’s longest-running vegan festival. “It is always about my clients – however, this is about me and our work at MAD Promotions and I am rather chuffed to bits, especially to win an award from an organisation like Viva! that has inspired me for 30 years,” said Ridgers. “It’s been an incredible journey helping to champion vegan businesses over the …
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+Quorn Foods today announces that current CEO, Marco Bertacca, is stepping down after five years at the helm. From next month, David Flochel, former MD of Heineken UK, will join the business and take over leadership over the course of the coming months. Bertacca replaced long-standing CEO Kevin Brennan in January 2020, and during his tenure was faced with navigating the business through the Covid-19 pandemic and the ensuing inflation and cost-of-living crises, plus disruption within the plant-based industry. Turbulent waters The company has since weathered a dip in sales; substantial pre-tax losses; exited retail markets including the Benelux region, and in terms of mass media and public opinion appeared to have shouldered significant blame, receiving a torrent of rather fierce backlash from both press …
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+Plant cell culture technology company Ayana Bio announces the appointment of Jill Zullo, PhD, described as “an experienced commercial leader with deep technical roots in biotechnology”, to the company’s Board of Directors. Zullo is the former president and CEO of NatureWorks and Global Managing Director Biointermediates at Cargill. According to the company, the appointment “further underscores the focus on establishing Ayana Bio as a leader in the plant cell culture space and assembling a board of directors with diverse backgrounds of expertise to guide the company to commercial success.” Ayana Bio uses plant cell cultivation to grow plant materials, with a focus on creating ingredients that leverage plant bioactives for health and wellness products. A spinoff from Boston’s Ginkgo Bioworks, Ayana recently partnered with Wooree …
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+Contract manufacturer organization Cauldron Ferm announces the appointment of Solugen and BASF industry veteran David Weiner as new chief technology officer. Drawing on his extensive experience in product development and scaling innovative biotech solutions, Weiner will oversee the company’s technology R&D pipeline as the Australian company embarks on its next phase of global expansion. Cauldron, founded in 2022 in Borenore, New South Wales, has developed a precision fermentation technology that promises to reach price parity — or even cheaper — with current goods such as dairy, egg, and silk proteins and widely used petrochemicals. The company recently closed a Series A funding round of over $6.25 million with investors including SOSV, In-Q-Tel, Main Sequence, and Horizons Ventures. “David brings a distinguished career leading R&D programs that …
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+Industry association Plant Based Foods Finland (Pro Vege in Finnish) has appointed its first executive director, Jukka Kajan. Previously, Kajan has worked as a food industry consultant and Public Affairs Manager at Raisio Group. Niklas Kaskeala, Chairman of the Board at Plant Based Foods Finland, says Kajan’s leadership will help to strengthen the association’s advocacy efforts. “We look forward to Nordic and European cooperation led by Jukka, who brings extensive knowledge of plant-based food value chains and is a well-connected and active advocate for food system transformation,” he says. In its first year, Plant Based Foods Finland has amassed 27 members, including all major retail chains in the country and participants from the restaurant sector, research institutions, and cellular agriculture. Kajan describes the number of …
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+Heather Mills, owner and founder of VBites who was recently recognised as ‘Vegan Woman of the Year‘ at the 2024 Vegan Women’s Summit in Los Angeles, announces the acquisition of the award-winning online plant-based store Alternative Stores. This latest addition to Mills’ vegan portfolio aims to offer support to hundreds of family businesses and assist with the launch of their own brands, and follows last year’s acquisition of the Plant & Bean manufacturing facility in Boston, UK, which was facing administration. Alternative Stores lists a wide variety of notable plant-based brands including UK egg alternative producer Sinless Food; Naturli butter; LoveRaw confectionery; Violife cheese; Mummy Meegz chocolate and treats; and of course, VBites, in addition to other categories such as footwear, household, pet food, and …
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+Toni Petersson, former CEO and current co-chairman of the Board of Directors of Oatly, is set to join the Advisory Board of Berlin-based better-for-you food brand KoRo, an online store offering non-perishable goods and superfoods in bulk, to lead the brand into its next phase of growth. Headed by CEO Florian Schwenkert and known for clean-label snacks, nut butters and breakfast products as well as functional foods, KoRo has enjoyed significant growth since its foundation in 2014. Despite a downward sales trend in German e-commerce, KoRo has recorded high growth rates and has been frequently ranked by the FT as one of the 1000 fastest-growing companies in Europe (148.9 % CAGR 2019 – 2022). KoRo says it has 1.7 million customers across Europe and around …
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+In this podcast series, co-produced by vegconomist, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode one can be found here, the second is here, and part three is here. Episode 04: AgFunder’s Rob Leclerc In this episode, Alex talks to Rob Leclerc, founding partner of AgFunder which has about $200 million in assets under management. Rob talks about how investors are looking into companies nowadays and their expectations. He also discussed …
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+Alex Crisp, Host of Future of Foods Interviews, talks to Mark Warner CEO of Liberation Labs about building massive capacity for producing ‘hero’ proteins without using animals. Going forward much of our milk and eggs could come from precision fermentation facilities such as those being constructed by Liberation Labs. The Indiana-based biomanufacturing firm says that it “works with biotechnology’s visionaries to commercialize the bioproducts of the future – foods, materials, and yet to be discovered breakthroughs that will make all of our lives better.” Liberation Labs received $10 million from Agronomics this April for its previously announced commercial-scale biomanufacturing facility in the Midwest Industrial Park in Richmond, Indiana. The plant is due to be fully completed by the end of this year, explains Warner, who …
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+Vegan entrepreneur and charity campaigner Heather Mills is set to appear at the Bonn Climate Conference in Germany this week to call for a global Plant Based Treaty. Advocates for the treaty will set up a food truck at the entrance to the conference, giving out 2000 free hotdogs donated by Mills and her plant-based food company, VBites. At the conference, Mills will urge world leaders to make policy changes such as shifting subsidies from animal agriculture to the plant-based sector. She will also meet the United Nations Framework Convention on Climate Change (UNFCCC) to discuss a pathway to 100% plant-based catering at future climate conferences such as COP29. 18,000 people have already signed the Plant Based Treaty’s petition calling for all food served at …
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+In this new podcast series, co-produced by vegconomist, Alex Shandrovksy interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including leaders in alternative protein and cellular agriculture. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode one from last month can be found here. Episode 02: Blue Horizon’s Robert Boer In this episode, Alex talks to Robert Boer, director at Blue Horizon Corporation, a leading investment fund in alternative proteins. During the conversation, Robert shared the top mistakes founders make when approaching the fund and best practices for getting funded. Key …
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+InnovoPro, a leading provider of chickpea protein solutions, has announced the appointment of Gregory Belt as its new CEO. Based in the USA, Belt will spearhead the company’s strategic expansion into the food and beverage market. Belt has a proven track record and deep expertise in building new ventures and strategic planning for innovation-driven growth. His experience, gained from companies like AB InBev, has allowed him to gain commercial traction, particularly in the dynamic landscape of North America. With a ‘wealth of experience’ and a fresh perspective, Belt is poised to lead InnovoPro into its next phase of growth and expansion, focusing on clean-label products and natural emulsifiers. After seven years of leadership as co-founder and first CEO, Taly Nechushtan will transition to the role …",vegconomist.com,2025-04-18,6,People: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06978858386,91,204,150.2440191
+https://vegconomist.com/organisations-and-brands/planet-b-io/,false,Reports on a specific event (funding received) in a news-like format.,Planet B.io News - vegconomist - the vegan business magazine,"Find all Planet B.io news in chronological order with our extensive archive and stay informed on Planet B.io and the vegan, plant-based and cellular agriculture market.","The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …",vegconomist.com,2025-04-18,6,Planet B.io News - vegconomist - the vegan business magazine,article,0.01939902716,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/my-co/,false,Reports on a specific corporate action (acquisition) in a news-like format,My Co News - vegconomist - the vegan business magazine,"Find all My Co news in chronological order with our extensive archive and stay informed on My Co and the vegan, plant-based and cellular agriculture market.","Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …",vegconomist.com,2025-03-31,24,My Co News - vegconomist - the vegan business magazine,article,0.01957361877,7,109,150.2440191
+https://vegconomist.com/cheese-alternatives/lidl-germany-proveg-incubator-launch-search-next-big-plant-based-cheese-innovation/,true,Reports on a specific event (Lidl and ProVeg Incubator competition) in a news-like format.,Lidl Germany and Proveg Incubator Launch Search for the Next Big Plant-Based Cheese Innovation - vegconomist - the vegan business magazine,"The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in","The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese.
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+In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand.
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+The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that can revolutionise cheese alternatives. The winning product could earn a place in Lidl stores across Germany, exposing it to a vast customer base and benefiting from promotional support from both Lidl and ProVeg.
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+“This initiative provides an important platform to showcase groundbreaking solutions,” says Antje Räuscher, Head of the ProVeg Incubator. “It’s a unique opportunity for startups to work closely with a major retailer, get their products to a mass market, and contribute to advancing sustainable food options.”
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+Startups looking to take part must have a registered business in the EMEA region and meet stringent food safety and regulatory requirements. The competition deadline is 27 April 2025, with finalists pitching their innovations to Lidl decision-makers and industry experts in May.
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+Could your startup be the one to bring the next must-have plant-based cheese to German supermarket shelves? Find out more about the competition and how to apply by reading the full article on the New Food Hub. For more support on your alternative protein strategy, get in touch with ProVeg’s experts at [email protected].",vegconomist.com,2025-04-02,22,Lidl Germany and Proveg Incubator Launch Search for the Next Big Plant-Based Cheese Innovation - vegconomist - the vegan business magazine,article,0.03358340316,26,132,150.2440191
+https://vegconomist.com/organisations-and-brands/foodtech-500/,false,"Reports on the results of the FoodTech 500 ranking, a specific event.",FoodTech 500 News - vegconomist - the vegan business magazine,"Find all FoodTech 500 news in chronological order with our extensive archive and stay informed on FoodTech 500 and the vegan, plant-based and cellular agriculture market.","The FoodTech 500, an annual ranking by Forward Fooding that showcases agrifoodtech startup and scaleup companies working to create a better future of food, has published its results for 2024. Several notable alternative protein companies have made the top 25, including: Methodology All entries were manually validated to create a shortlist of 500 finalists, then data from each application was processed using algorithms to provide a business size score and a digital footprint score. Each company was then assessed on its sustainability using data from a self-assessed questionnaire devised by sustainability experts, taking into account each Sustainable Development Goal the companies were achieving. Finally, the three scores were aggregated to give each company a score out of 300, determining their rank. For example, Nature’s Fynd …",vegconomist.com,2025-03-28,27,FoodTech 500 News - vegconomist - the vegan business magazine,article,0.01988369044,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/world-animal-protection/,false,"Reports on multiple specific events related to World Animal Protection, such as a debate, a report, and a chatbot launch.",World Animal Protection News - vegconomist - the vegan business magazine,"Find all World Animal Protection news in chronological order with our extensive archive and stay informed on World Animal Protection and the vegan, plant-based and cellular agriculture market.","On April 23, a virtual debate focused on animal protection policies will bring together federal candidates from four major Canadian political parties. The event, held via Zoom, will be conducted in both English and French with simultaneous translation, and is open for media observation and public registration. The debate is organized by Animal Justice, the Montreal SPCA, the Vancouver Humane Society, the BC SPCA, and World Animal Protection. It marks only the second time a national debate dedicated to animal welfare has been held during a Canadian federal election campaign. Cross-party voices join the conversation Confirmed participants include Nathaniel Erskine-Smith (Liberal, Beaches—East York), Alistair MacGregor (NDP, Cowichan—Malahat—Langford), Elizabeth May (Green Party, Saanich—Gulf Islands), and Yves Perron (Bloc Québécois, Berthier-Maskinongé). All federal parties with representation in …
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+Dutch supermarkets are clearly focusing on selling more plant-based and less animal-based food. They are actively experimenting with measures, such as reducing meat portion sizes. However, acceleration is needed to meet their goals of 60% plant-based protein sales by 2030. Meat and dairy products still feature as prominently in promotional flyers as in previous years. This is highlighted in the Protein Transition Benchmark by the think tank Questionmark, conducted with support from World Animal Protection. The benchmark compares the efforts of the seven largest supermarkets in the Netherlands to promote plant-based over animal-based products. Shift to plant-based underway Over the past year, major Dutch supermarkets have set ambitious goals. While these remain largely on paper, they are visibly taking steps to promote plant-based products at …
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+The US global animal advocacy organization World Animal Protection and AI software company PubTrawlr announce the launch of the Cultivator. Touted as the first-ever cultivated meat chatbot, the Cultivator provides information and answers questions on the topic to make the technology, which may become more widely available shortly, more accessible to consumers. The initiative aims to raise awareness and acceptance of cultivated meat as a viable, slaughter-free, and sustainable alternative to regular meat production and industrial animal farming. It also seeks to inspire a kinder, more sustainable future for food and animals. Lindsay Oliver, Executive Director of World Animal Protection US, shared, “The Cultivator is a groundbreaking step toward building a kinder future for animals and our planet. By harnessing the power of AI, we’re …
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+A new report from World Animal Protection, titled Moving the Menu 2024, has found that most major Canadian restaurant chains are failing to offer adequate plant-based options. Additionally, none have set firm commitments to reduce meat consumption. Of the 23 chains ranked in the report, Chipotle came out on top with a B grade, based on its extensive plant-based options and policies promoting the benefits of plant-based eating. Some coffee chains, such as Starbucks and Tim Hortons, received a C but did not rank higher because they charge extra for plant-based milk. Fast food chains McDonald’s, Wendy’s, KFC, and Popeyes all received an F, the lowest possible grade. The report notes that while chains such as McDonald’s, A&W, and Tim Hortons have all trialed plant-based …
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+The Center for Biological Diversity and World Animal Protection unveiled a white paper yesterday, co-produced with more than 50 contributors, urging the phase-out of industrial animal agriculture to address its impact on climate change, humans, and animals at a panel during Food Day at Climate Week NYC. According to the white paper, the industrial animal production system, including industrial fishing and aquaculture, is fundamentally inequitable, inefficient, and financially flawed. It is a leading driver of climate change, with experts agreeing that global emissions from animal production must decline by 50% by 2030 to meet the Paris Agreement targets. In addition, industrial animal farming is a significant source of animal suffering and one of the greatest threats to biodiversity, contributing to habitat loss, water pollution, and …",vegconomist.com,2025-04-21,3,World Animal Protection News - vegconomist - the vegan business magazine,article,0.03330381564,22,128,150.2440191
+https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/fraunhofer-ivv-to-showcase-alternative-ingredients-and-textured-proteins-for-meat-substitutes-at-iffa-2025/,true,"Reports on a specific event (IFFA 2025) with details about Fraunhofer IVV's participation, presented in a news-like format.",Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025 - vegconomist - the vegan business magazine,"From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative","From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31.
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+With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the IFFA, the Fraunhofer IVV will be providing information on how newly developed extraction processes can be used to obtain high-quality proteins and dietary fibres as functional ingredients from a wide variety of plant-based raw materials such as legumes, oilseeds and by-products from the food industry.
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+A special extrusion technology gives proteins such as pea, lupin, wheat or bean a fibrous and meat-like texture for use in tasty and protein-rich meat alternatives. Many years of expertise in the field of extraction and extrusion processes enable the development of highly functional and sensory-neutral food ingredients that are suitable for clean label products.
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+## Starting on a pilot scale: production of ingredients and product samples
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+The ingredients and food pilot plant available at the Fraunhofer IVV offers the food industry a wide range of possibilities. All process steps can be carried out for the production of food ingredients and product samples. This ranges from the development or reformulation of products to sample production from the smallest to the pilot plant scale.
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+State-of-the-art analytical methods are available for the selection of raw materials to evaluate individual raw materials with regard to their composition, functional properties and sensory characteristics. Changes in the products during storage can also be checked directly on site at the Fraunhofer IVV in storage tests and by a specially trained sensory panel. In addition, the institute develops a customized packaging concept for each food product.",vegconomist.com,2025-04-01,23,Fraunhofer IVV to Showcase Alternative Ingredients and Textured Proteins for Meat Substitutes at IFFA 2025 - vegconomist - the vegan business magazine,article,0.03689124773,25,128,150.2440191
+https://vegconomist.com/company-news/alternative-protein-companies-rank-highly-foodtech-500/,true,Reports on a specific event (FoodTech 500 ranking) with factual information about the companies involved.,"Alternative Protein Companies Including Nature's Fynd, Heura & Upside Foods Rank Highly in the FoodTech 500 - vegconomist - the vegan business magazine","The FoodTech 500, an annual ranking by Forward Fooding that showcases agrifoodtech startup and scaleup companies working to create a better future of food,","The FoodTech 500, an annual ranking by Forward Fooding that showcases agrifoodtech startup and scaleup companies working to create a better future of food, has published its results for 2024.
+
+Several notable alternative protein companies have made the top 25, including:
+
+**Nature’s Fynd —**The maker of Fy protein, produced through the fermentation of a type of fungi originating in Yellowstone National Park, took the third spot on the list. The company uses the protein to make a variety of meat and dairy alternatives.**Plantible —**This producer of duckweed-derived protein is at number 4.**Heura Foods —**The Spanish plant-based food tech brand took the fifth spot in the rankings.**Starfield —**This Chinese plant-based innovator is at number 7.
+
+**Upside Foods —**After making history by gaining regulatory approval to sell cultivated chicken in the US in 2023, Upside Foods made number 10 on the list.**Planet A Foods —**The cocoa-free chocolate producer, which recently raised $30 million, is at number 13.**THIS —**The award-winning British plant-based meat brand is in fourteenth place.**Onego Bio —**This producer of animal-free egg proteins made using precision fermentation is at number 18.**GoodDot —**An Indian plant-based brand that ranked in twentieth place.**Gourmey —**This French foodtech company is developing cultivated foie gras and made number 22 on the list.
+
+## Methodology
+
+All entries were manually validated to create a shortlist of 500 finalists, then data from each application was processed using algorithms to provide a business size score and a digital footprint score. Each company was then assessed on its sustainability using data from a self-assessed questionnaire devised by sustainability experts, taking into account each Sustainable Development Goal the companies were achieving.
+
+Finally, the three scores were aggregated to give each company a score out of 300, determining their rank. For example, Nature’s Fynd received a score of 250.57, while Upside Foods received 233.48.
+
+“Inspired by the Fortune 500, Forward Fooding is proud to present the FoodTech 500, the world’s first definitive list of the global entrepreneurial talent at the intersection between food, technology, and sustainability,” says Forward Fooding on its website.",vegconomist.com,2025-03-28,27,"Alternative Protein Companies Including Nature's Fynd, Heura & Upside Foods Rank Highly in the FoodTech 500 - vegconomist - the vegan business magazine",article,0.02520836668,24,138,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-meat/japans-integriculture-products-cultivated-duck-liver/,true,Reports on a specific event (Integriculture's product development) in a news-like format.,Japan's Integriculture Develops Products Made From Cultivated Duck Liver - vegconomist - the vegan business magazine,Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver.,"Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver.
+
+The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods.
+
+The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder.
+
+The response from tasters was reportedly favorable, with the restaurant-style foods described as “indistinguishable from non-cultured foods” according to FoovoBridge. The results will inform Integriculture’s future product development.
+
+## “Establishing cellular agriculture as a bankable sector”
+
+Integriculture was founded in 2015 and established a production line for culturing duck cells last year. The scaffolds used to develop the prototypes were produced by San-Ei Gen F.F.I., a member of Integriculture’s CulNet Consortium.
+
+Integriculture has named its cultivated duck ingredient Craft Essen, and the sensory evaluation coincided with the establishment of the Craft Essen Council. This group aims to promote the acceptance of duck-derived cultivated foods in collaboration with organizations such as the Cellular Agriculture Institute of the Commons (CAIC), Japan Association for Cellular Agriculture (JACA), and the Japan Bioindustry Association.
+
+In February, Integriculture secured a JPY 200 million ($1.3 million) non-dilutive bank loan. The company said the funding would be used to invest in an upcoming deal and accelerate research and development for scaling.
+
+“I see this deal as a small but right step towards establishing the cellular agriculture industry as a credible and bankable sector,” said Yuki Hanyu, CEO and founder of Integriculture. “I believe the normalization of this industry is about to happen.”",vegconomist.com,2025-04-16,8,Japan's Integriculture Develops Products Made From Cultivated Duck Liver - vegconomist - the vegan business magazine,article,0.03597862557,28,131,150.2440191
+https://vegconomist.com/manufacturing-technology/neom-investment-fund-partners-liberation-labs-develop-precision-fermentation-facility-saudi-arabia/,true,Reports on a specific real-world event (partnership for a facility) with news-style reporting,NEOM Investment Fund Partners with Liberation Labs to Develop Precision Fermentation Facility in Saudi Arabia - vegconomist - the vegan business magazine,"The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This","The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production.
+
+“Liberation Labs’ expertise […] will help position NEOM as a key player in sustainable food production”
+
+
+The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture.
+
+Liberation Labs specializes in building purpose-designed facilities for producing basic food ingredients via precision fermentation. The approach offers an environmentally sustainable alternative to conventional food production methods, with the potential for scalability.
+
+## Addressing food security & economic growth
+
+The new facility in Saudi Arabia will play a key role in enhancing the local food production infrastructure, which currently faces significant challenges due to the Kingdom’s reliance on food imports. Saudi Arabia imports 80% of its food, and over 90% of its land is unsuitable for traditional agriculture.
+
+The establishment of this biomanufacturing site will not only help address food security concerns but also reduce dependency on food imports. Dr. Juan Carlos Motamayor, CEO of Topian, noted that the new facility would contribute to the production of alternative proteins and other food ingredients that meet the growing demands of a changing climate. He also highlighted the economic benefits, stating, “This investment will create high-skilled jobs and new economic opportunities, positioning Saudi Arabia as a leader in the novel-food sector.”
+
+Majid Mufti, CEO of NIF, explained, “Liberation Labs’ expertise in precision fermentation will help position NEOM as a key player in sustainable food production, supporting the Kingdom’s vision of reshaping global food systems.”
+
+Mark Warner, CEO of Liberation Labs, was also enthusiastic about the opportunity to collaborate with NIF and Topian, calling it an “incredible opportunity” to merge biomanufacturing expertise with purpose-driven organizations in the region.
+
+## Agronomics backs the project’s potential
+
+Liberation Labs’ parent company, Agronomics, which has already invested in the company, also views the partnership as an important step in addressing the capacity constraints currently faced by fermentation-based food production. Jim Mellon, executive chairman of Agronomics, noted that such investments in clean food infrastructure would bolster food security while supporting the Kingdom’s broader economic and environmental goals.
+
+The partnership comes on the heels of NIF’s participation in Liberation Labs’ $50.5 million fundraising round earlier this year. Liberation Labs has already begun work on a similar facility in Richmond, Indiana, and plans to complete its first biomanufacturing site by the end of 2025.",vegconomist.com,2025-04-15,9,NEOM Investment Fund Partners with Liberation Labs to Develop Precision Fermentation Facility in Saudi Arabia - vegconomist - the vegan business magazine,article,0.04131804011,30,136,150.2440191
+https://vegconomist.com/organisations-and-brands/university-of-helsinki/,false,"Reports on specific research findings and recommendations from the University of Helsinki, presented in a news-like format.",University of Helsinki News - vegconomist - the vegan business magazine,"Find all University of Helsinki news in chronological order with our extensive archive and stay informed on University of Helsinki and the vegan, plant-based and cellular agriculture market.","A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …
+
+Pekka Katajisto of the University of Helsinki’s HiLIFE (Helsinki Institute of Life Science) and his team at the Myocopia project have developed a technology based on stem cell research that they believe would allow the large-scale production of cultivated meat, thus bringing affordable products to the market. The Myocopia researchers argue that cultivating meat in bioreactors relies on expensive growth factors to make the cells grow and differentiate, and these costs hinder cultivated meat companies from growing sufficient volumes of meat cost-effectively. However, after researching how cellular metabolism regulates the division and differentiation of muscle stem cells, the Myocopia team has found another approach to achieve the same cell behavior without using a growth medium. “I believe our innovation is going to be a game …
+
+Scientists from the University of Helsinki have discovered a promising protein blend for plant-based meat: whole fava bean (also commonly known as fava or broad bean) groat flour (hulled husks) combined with pea protein isolate (PPI). Fava beans are a promising ingredient for producing meat analogs. However, the researchers argue that protein concentrate from these beans has been hindered by its bitter taste, which is attributed to compounds such as free phenolics, vicine, convicine, saponins, and oxidized fatty acids. To overcome the bitter challenge so disliked by consumers, they explored in a new study the feasibility of using two different types of fava bean ingredients instead of concentrates: flour from germinated, gently heat-treated beans and groat from non-germinated, roasted beans. According to the researchers, both heat …",vegconomist.com,2025-04-11,13,University of Helsinki News - vegconomist - the vegan business magazine,article,0.02695634387,17,125,150.2440191
+https://vegconomist.com/organisations-and-brands/loma-linda/,false,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,Loma Linda News - vegconomist - the vegan business magazine,"Find all Loma Linda news in chronological order with our extensive archive and stay informed on Loma Linda and the vegan, plant-based and cellular agriculture market.","Atlantic Natural Foods (ANF) has become the latest in a long line of brands to be acquired by plant-based foods company Above Food. ANF is best known for TUNO, its vegan canned tuna alternative.
+
+Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick’n, and Neat, has filed for Chapter 11 bankruptcy protection. In a petition filed in the U.S. Bankruptcy Court for the Eastern District of Louisiana, Atlantic Natural Foods listed $10 million to $50 million in assets. The company also declared $1 million to $10 million in liabilities, with 100 to 199 creditors. Atlantic Natural Foods did not specify why it was filing for bankruptcy, but announced plans to reorganize its business. The news comes a few months after the company terminated a $30 million agreement that would have seen it acquired by vertically integrated plant-based food company Above Food. Both parties mutually agreed to the withdrawal, citing changes in the …",vegconomist.com,2025-04-22,2,Loma Linda News - vegconomist - the vegan business magazine,article,0.04326816771,81,232,150.2440191
+https://vegconomist.com/organisations-and-brands/samuel-neaman-institute/,false,"Reports on a specific study and its findings, presented in a news-like format.",Samuel Neaman Institute News - vegconomist - the vegan business magazine,"Find all Samuel Neaman Institute news in chronological order with our extensive archive and stay informed on Samuel Neaman Institute and the vegan, plant-based and cellular agriculture market.","A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050. The authors outline the challenges posed by population growth and environmental issues, noting that Israel has a low self-sufficiency ratio in food groups such as cereals, legumes, and nuts. This increases the country’s reliance on imports and its vulnerability to global supply chain disruptions. Consequently, boosting domestic production of non-animal proteins could enhance Israel’s resilience to geopolitical and economic uncertainties, while simultaneously reducing the environmental impact of producing and importing animal products. Greenhouse gas emissions, land use, and water consumption could all be significantly decreased. The report suggests aligning the Israeli diet with Mediterranean diet …",vegconomist.com,2025-03-27,28,Samuel Neaman Institute News - vegconomist - the vegan business magazine,article,0.02082351724,11,112,150.2440191
+https://vegconomist.com/businesswire/yeast-market-forecast-report-and-companies-analysis-2025-2033-featuring-dun-bradstreet-conagra-brands-danone-adm-associated-british-foods-general-mills-koninklijke-kerry-and-sensient-r/,true,"Reports on a specific market forecast and analysis, which is a factual business-related event.","Yeast Market Forecast Report and Companies Analysis 2025-2033 Featuring Dun & Bradstreet, Conagra Brands, Danone, ADM, Associated British Foods, General Mills, Koninklijke, Kerry, and Sensient - ResearchAndMarkets.com - vegconomist - the vegan business magazine","DUBLIN--(BUSINESS WIRE)--The ""Yeast Market Forecast Report by Forms, Application, Countries, and Companies Analysis 2025-2033"" report has been added to","DUBLIN–(BUSINESS WIRE)–The “Yeast Market Forecast Report by Forms, Application, Countries, and Companies Analysis 2025-2033” report has been added to ResearchAndMarkets.com’s offering.
+
+Yeast market is expected to reach US$ 13.79 billion by 2033 from US$ 6.56 billion in 2024, with a CAGR of 8.60 % from 2025 to 2033. Some of the drivers driving the market’s growth include the increasing demand for bioethanol as a greener energy source, the rise in baked goods and convenience food consumption, and developments in plant-based food solutions.
+
+**Yeast Industry Overview**
+
+One of the most adaptable microorganisms, yeast is utilized in the food and beverage and pharmaceutical industries to produce their goods. Protein, B vitamins, and minerals including copper, zinc, selenium, and chromium are all abundant in it. Yeast is used in the food and beverage industry because of its ability to enhance fermentation and provide flavor, texture, aroma, and taste to food. Yeast is considered the most reliable fermenting agent available worldwide due to its excellent aiding of carbon release. It is used in the pharmaceutical and biotechnology sectors as a food supplement and biofuel, respectively.
+
+Yeast is used in many different food and beverage sectors and has a short shelf life. The global market is being driven by rising consumption of alcoholic beverages and baked goods. The growing desire for a healthy lifestyle and the consumption of adequate and nutrient-dense amounts of vitamins and minerals are influencing the global market. There is a great need for enrichment options because it recently attracted a sizable clientele. Furthermore, because of the broad market applications, organic and specialized markets have also seen significant user adoption.
+
+**Growth Drivers for the Yeast Market**
+
+**Growing Interest in Convenience Foods and Baked Goods**
+
+A positive market outlook is provided by the rising demand for baked goods and convenient food items as a result of consumers’ busier lifestyles. A variety of baked products, including bread, cakes, and pastries, require yeast to be produced. The demand for yeast is also being driven by innovations in baking products, such as gluten-free and organic choices.
+
+Additionally, customers’ need for premium yeast products for their handmade bread and pastries is being bolstered by the growing popularity of home baking. The King Arthur Baking Company introduced four variations of Savory Bread Mix Kits in March 2024, which included yeast in addition to other components.
+
+**New Developments in Plant-Based Foods**
+
+Yeast extracts and their derivatives are essential for producing plant-based meat substitutes because they provide the appropriate nutritional contents, flavors, and consistencies. Food producers are being encouraged to use more yeast-based components in their goods as a result of consumers’ growing preference for vegetarian, vegan, and flexitarian diets.
+
+These developments include improving the taste and nutritional content of plant-based products and creating more realistic meat alternatives. In order to provide consumers with additional options and higher-quality dairy products, yeast is also utilized in the manufacturing of substitutes like cheese and yogurt. The creation of novel yeast strains and fermentation methods to enhance the taste and practicality of plant-based foods is made possible by developments in biotechnology and food science.
+
+For instance, Revyve will showcase a novel egg substitute made from recycled brewer’s yeast in 2024 at the next IFT First Expo in Chicago (July 14-17) in an effort to enhance plant-based meat. In order to eliminate the need for chemicals in plant-based diets, the product mimicked the binding and emulsification qualities of eggs.
+
+**Growing Interest in Bioethanol**
+
+The fermentation process that turns biomass like corn, sugarcane, and other agricultural feedstocks into bioethanol depends on yeast. The market is expanding as a result of the increased focus on cleaner energy alternatives to combat climate change and lessen reliance on fossil fuels. Because of this, there is a growing demand for particular yeast strains that can efficiently turn various feedstocks into bioethanol, increasing output and lowering production costs.
+
+Biofuels are also becoming increasingly popular as a result of policies and programs that encourage the use of renewable energy sources and lower greenhouse gas emissions. The Spartec product line and associated innovations were included into the Lallemand Biofuels & Distilled Spirits division by its subsidiaries after BASF ceded its bioenergy enzymes business to Lallemand in June 2024.
+
+This acquisition highlights Lallemand’s focus on yeast-based fermentation in the biofuels industry and expands their understanding of bioengineered yeast for ethanol generation. This calculated move demonstrates the industry’s emphasis on applying cutting-edge yeast technology to boost the efficiency and productivity of bioethanol production in order to meet the expanding demand for sustainable energy solutions globally.
+
+**Challenges in the Yeast Market**
+
+**Fermentation Process Costs**
+
+The manufacturing of yeast depends on the fermentation process, which entails intricate and energy-intensive steps that raise operating expenses considerably. Energy usage during fermentation necessitates a significant expenditure in heating, cooling, and maintaining ideal conditions, particularly in large-scale industrial settings.
+
+Furthermore, as demand increases, basic materials like sugars, nitrogen, and other nutrients required for yeast growth might become more expensive. Longer cycles result in increased labor and equipment expenses because fermentation is a time-consuming process. These elements have a direct effect on a company’s profitability, particularly in markets with narrow profit margins. Businesses are spending money on technical advancements including automation, alternative energy sources, and more effective fermentation technologies in an effort to reduce these expenses. But attaining cost-effectiveness continues to be a significant obstacle for the sector.
+
+**Competition from Alternatives**
+
+A major threat to the traditional yeast business is the rising demand for artificial or alternative fermentation products, such as probiotics, enzymes, and cultured proteins. Products like plant-based enzymes and probiotics are becoming more and more well-liked in culinary, health, and industrial applications as consumers and industries look for more affordable, sustainable, and highly specialized alternatives.
+
+These substitutes frequently take less time and effort to generate and have specific advantages that yeast would not, including improved digestion or more effective processing in biofuels and biotechnologies. In order to preserve market share, the yeast sector is under pressure to innovate, save expenses, and enhance its products. In industries where functional alternatives are highly sought after, such as food production and biotechnology, this competition is particularly intense.
+
+**In the global yeast market, the dry yeast form is the most popular**
+
+With more extended shelf life, accessible storage, and convenient transportation, dry yeast meets modern consumer preferences for practicality and efficiency. Its intense composition guarantees consistent quality and reliable performance in diverse applications, from baking to brewing. The dry form’s versatility also caters to commercial-scale manufacturing and household usage, contributing to its enormous adoption. Due to the preferred choice, the dry yeast position’s cost-effectiveness, extended shelf stability, and flexibility propel its dominance in the dynamic and evolving global yeast market. Because of its vital function in food applications, yeast dominates the global market
+
+Yeast’s immense use in baking, fermenting, and improving flavors solidifies its role in the food industry. It is essential in bread, pastries, and fermented goods, contributing to their texture and flavor. The expediting demand for bakery products and the recognition of diverse cuisines internationally fuel yeast consumption. Moreover, yeast’s versatility extends to savory dishes, snacks, and plant-based protein options. As purchaser options evolve, the pivotal role of yeast in enhancing food quality and diversity guarantees its prominence in the global market.
+
+**Companies Analysis: Overview, Recent Developments, Revenue Analysis**
+
+- Dun & Bradstreet Holdings
+- Conagra Brands, Inc. (US)
+- Danone SA (France), ADM (U.S)
+- Associated British Foods PLC (UK)
+- General Mills Inc. (US)
+- Koninklijke DSM N.V.
+- Kerry Group Plc.
+- Sensient Technologies Corporation
+
+**Key Attributes:**
+
+Report Attribute |
+Details |
+| No. of Pages | 160 |
+| Forecast Period | 2024 – 2033 |
+| Estimated Market Value (USD) in 2024 | $6.56 Billion |
+| Forecasted Market Value (USD) by 2033 | $13.79 Billion |
+| Compound Annual Growth Rate | 8.6% |
+| Regions Covered | Global |
+
+**Key Topics Covered:**
+
+**1. Introduction**
+
+**2. Research & Methodology**
+
+**3. Executive Summary**
+
+**4. Market Dynamics**
+
+4.1 Growth Drivers
+
+4.2 Challenges
+
+**5. Global Yeast Market**
+
+**6. Market Share**
+
+6.1 By Form
+
+6.2 By Application
+
+6.3 By Country
+
+**7. Form**
+
+7.1 Dry Yeast
+
+7.2 Instant Yeast
+
+7.3 Fresh Yeast
+
+7.4 Others
+
+**8. Application**
+
+8.1 Food
+
+8.2 Beverages
+
+8.3 Bioethanol
+
+8.4 Pharmaceuticals
+
+8.5 Feed
+
+**9. Country**
+
+9.1 North America
+
+9.1.1 United States
+
+9.1.2 Canada
+
+9.2 Latin America
+
+9.2.1 Mexico
+
+9.2.2 Brazil
+
+9.3 Europe
+
+9.3.1 United Kingdom
+
+9.3.2 Germany
+
+9.3.3 France
+
+9.3.4 Italy
+
+9.3.5 Spain
+
+9.3.6 Netherlands
+
+9.4 Asia Pacific
+
+9.4.1 China
+
+9.4.2 Japan
+
+9.4.3 India
+
+9.4.4 South Korea
+
+9.4.5 Australia
+
+9.5 Middle East & Africa
+
+9.5.1 United Arab Emirates
+
+9.5.2 South Africa
+
+9.6 Rest of the World
+
+**10. Porter’s Five Analysis**
+
+10.1 Bargaining Power of Buyers
+
+10.2 Bargaining Power of Suppliers
+
+10.3 Degree of Rivalry
+
+10",vegconomist.com,2025-04-04,20,"Yeast Market Forecast Report and Companies Analysis 2025-2033 Featuring Dun & Bradstreet, Conagra Brands, Danone, ADM, Associated British Foods, General Mills, Koninklijke, Kerry, and Sensient - ResearchAndMarkets.com - vegconomist - the vegan business magazine",article,0.05149861872,102,126,150.2440191
+https://vegconomist.com/organisations-and-brands/this/,false,"The page contains multiple announcements and press releases from the same company, not a single news article.",THIS News - vegconomist - the vegan business magazine,"Find all THIS news in chronological order with our extensive archive and stay informed on THIS and the vegan, plant-based and cellular agriculture market.","Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …
+
+Plant-based meat brand THIS™ has announced that its award-winning THIS Isn’t Pork Sausages are launching at 19 IKEA restaurants across the UK. The sausages will be served as part of IKEA’s new Veggie Sausage & Mash meal, which features three sausages with mashed potatoes, gravy, and a leek and cabbage mix. Costing just £4.95, the meal provides a sustainable option for IKEA customers to enjoy while they shop. IKEA announced in 2020 that 50% of the main meals offered in its restaurants and 80% of its packaged food would be plant-based by 2025. The retail giant has also been taking other measures to make plant-based food more accessible and affordable, including making some popular plant-based dishes cheaper than comparable meat-based products. “Two purpose-driven brands working …
+
+UK plant-based meat brand THIS is set to celebrate Veganuary with the launch of two new hyper-realistic meat alternatives — THIS™ Isn’t Chicken Kyiv and THIS™ Isn’t Chicken Wings. The plant-based Kyiv is made from soy and fava protein, stuffed with plant-based wild garlic butter and coated in sourdough breadcrumbs. The product is sold chilled and will launch at Sainsbury’s on January 1. The plant-based chicken wings are said to be high in protein and fibre and lower in saturated fat than conventional chicken wings. They have a seaweed-based crispy skin and are claimed to offer an “unparalleled sensory experience”. The wings can be deep-fried, air-fried, or marinated and baked. They will launch in the freezer aisle at Morrisons from January 13. “Pushing the boundaries” …
+
+UK plant-based meat brand THIS has unveiled a new brand identity developed in partnership with London-based design agency Kuba & Friends. The updated branding retains the company’s signature logo with a hand holding a fork, making it more consistent on packaging and across all touchpoints. The typeface also remains the same, though the trademark symbol has been moved and is now within the S of the brand name. A blue sky with clouds has been added to product packaging, symbolising a “new dawn in plant-based food”, and meal shots have been replaced with product close-ups. THIS’s website and social media will also be refreshed. With its distinctive look and feel, the new brand identity aims to capture THIS’s “irreverent tone of voice”, reflecting the brand’s …
+
+UK plant-based meat brand THIS has partnered with premium fresh pasta company Dell’Ugo to launch two new plant-based ravioli products. The first variety, Dell’Ugo THIS™ Isn’t Bacon & Cheese Ravioli, contains THIS’s plant-based bacon lardons with dairy-free gouda. The second, Dell’Ugo THIS Isn’t Chicken & Pesto Ravioli, is made with THIS’s chicken-style pieces and PDO Genovese basil pesto. Dell’Ugo already offers several Italian products that are suitable for vegans, including pasta, gnocchi, bread, and sauces. However, the new launches mark the first time the brand has offered a range containing plant-based meat. CEO of Dell’Ugo Sophia Cooke, comments, “We have been active in the vegan world for a number of years and were the first to launch fresh filled plant based vegan pasta. Over the …
+
+Fast-growing brand THIS, known for its “hyper-realistic” plant-based meats, today announces it has closed a Series C equity funding round of £20 million through a combination of primary and secondary equity financing via Planet First Partners. Planet First Partners is described as a growth equity investment platform dedicated to scaling tech-enabled businesses that blend a purpose-driven mission with profitable growth and a people-centric culture. As an Article 9 fund under the EU’s Sustainable Finance Disclosure Regulation (SFDR), it invests in organisations making substantial contributions to environmental or social objectives. With Limited Partners’ commitments totaling 450 million euros, the fund is supported by a mission-aligned advisory board comprising global business and political leaders. The news comes amid an E.coli scare in the UK whereby two large-scale …
+
+UK plant-based meat brand THIS has launched what are claimed to be the first plant-based chicken thighs to be available in supermarkets across the country. Described as “hyper-realistic”, the plant-based thighs combine three patent-pending technologies to replicate the complex three-dimensional structure of meat. Extrusion technology is used to give soy and fava bean protein a fibrous meat-like texture, olive oil-based fat provides juiciness, and a seaweed layer replicates the structure and texture of chicken skin. The plant-based chicken thighs are sold in packs of four and can be pan-fried or oven-cooked. They are high in protein and fibre, and can be used in dishes such as traybakes, burgers, and curries. “Reinventing plant-based dining” THIS has already launched three other plant-based chicken products this year — …
+
+British pie company Pieminister has partnered with plant-based meat brand THIS to develop a new product, the sausage roll-shaped Banger & Bean Handy Pie. Designed to be eaten on the go, the pie contains THIS™ Isn’t Pork sausages, haricot and cannellini beans, and smoky tomato sauce, all encased in flaky pastry. It takes 15 minutes or less to heat up, and can also be eaten cold. Unlike many competitors, the pie is said to have generous quantities of filling, with no “dreaded air pocket”. The new launch follows the success of Pieminister’s previous collaboration with THIS; last year, the companies co-developed the THIS Isn’t a Chicken and Bacon Pie, featuring plant-based meat in a smoky, creamy sauce. Like THIS, Pieminister is a certified B Corp, …
+
+This week, two behemoths in the world of plant-based meats — THIS of the UK and Planted of Switzerland — this week both launch vegan chicken formats in the form of Asian rotisserie-style meat products. According to Global Market Insights, the market for plant-based chicken is projected to grow with a CAGR of 16% to 2032. THIS, the UK’s fastest-growing food brand (Alantra, Fast 50, 2022), this week reveals its latest NPD, THIS™ Isn’t Chicken Shawarma. Based on its THIS Isn’t Chicken Pieces recipe, THIS has leveraged its “chicken-iest” tasting vegan chicken pieces for the shawarma pieces, created with soy and fava bean protein, with a blend of spices including smoked paprika, cumin, coriander seed, cassia, ginger, mint and cayenne pepper. THIS claims that THIS …
+
+UK alt meat producer THIS has appointed Mark Cuddigan, the former CEO of organic baby and toddler food brand Ella’s Kitchen, as its new CEO. After joining Ella’s Kitchen in 2011, Cuddigan increased the company’s revenue from £41 million to £100 million. He is also involved in the B Corp movement, having sat on its B Lab Board for almost five years and gaining B Corp accreditation for Ella’s Kitchen in 2016 (THIS is also a B Corp, and became the first British alt meat brand to be certified in 2022). THIS founders Andy Shovel and Pete Sharman — who are currently serving as co-CEOs — will step down on February 19. They will remain involved in the business at Board level, and will support …
+
+UK alt meat brand THIS is celebrating Veganuary with the launch of two new retail products — THIS Isn’t Chicken Breast and frozen THIS Isn’t Beef Mince. Made from soy and pea protein, the plant-based chicken breasts can be oven-cooked or pan-fried. They are now available at Tesco. The frozen mince is a reformulated version of THIS’ popular chilled mince, and is made from soy protein. It joins the brand’s existing frozen range, which features plant-based chicken pieces, tenders, and pork sausages. The mince, which is high in protein and low in saturated fat, is now available at Morrisons. THIS has also partnered with BrewDog for Veganuary, helping the brewery chain launch a range of new menu options. This includes what are claimed to be …
+
+What does the future hold for plant-based meat? This is by no means an easy question, but one that the food industry is racing to find the answers to. In its latest New Food Hub podcast, ProVeg International’s Gemma Tadman explores the plant-based meat space with Andy Shovel, Co-founder of THIS. In the short interview, the pair discuss the evolving market for plant-based meat, as well as the accompanying challenges and opportunities. Mimicking the meat experience During the podcast, Tadman asks Shovel about crucial factors in attracting flexitarian consumers to plant-based meat products. Shovel explains that it is imperative for products intended to replicate animal-based meats to mimic the taste, texture, and flavour of those products. So, how does THIS make sure its offerings achieve …
+
+THIS, a UK-based producer of hyper-realistic meat alternatives, has launched what are claimed to be Europe’s first skin-on vegan chicken wings in partnership with brewery and pub chain BrewDog. The wings are made from soy and pea protein, combined with THIS’ olive oil-based fat technology. They are coated with a crispy seaweed-based “skin”, emulating the taste and texture of conventional chicken wings for an “unparalleled sensory experience”. While most chicken alternatives mimic white meat, THIS claims that the product is the first product to replicate darker cuts such as win",vegconomist.com,2025-04-23,1,THIS News - vegconomist - the vegan business magazine,article,0.06457796065,86,216,150.2440191
+https://vegconomist.com/organisations-and-brands/moolec-science/,false,Reports on a specific corporate action (Moolec Science's business combination) in a news-like format.,Moolec Science News - vegconomist - the vegan business magazine,"Find all Moolec Science news in chronological order with our extensive archive and stay informed on Moolec Science and the vegan, plant-based and cellular agriculture market.","Moolec Science, a global Ag-Foodtech company based in the UK whose purpose is improving the affordability of animal-free food solutions, presents its latest two developments which join its working portfolio of meat analogs made with blends of soybean with selected porcine proteins and pea with bovine proteins.
+
+Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …",vegconomist.com,2025-04-23,1,Moolec Science News - vegconomist - the vegan business magazine,article,0.0327569135,28,141,150.2440191
+https://vegconomist.com/organisations-and-brands/fraunhofer-institute/,false,Reports on a specific event (trade fair) and a specific development (legume-based alternative to egg white foam) in a news-like format.,Fraunhofer Institute News - vegconomist - the vegan business magazine,"Find all Fraunhofer Institute news in chronological order with our extensive archive and stay informed on Fraunhofer Institute and the vegan, plant-based and cellular agriculture market.","From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …
+
+Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …",vegconomist.com,2025-04-01,23,Fraunhofer Institute News - vegconomist - the vegan business magazine,article,0.02446852684,15,120,150.2440191
+https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/dairy-joy-for-everyone-co-creating-on-trend-dairy-and-dairy-alternatives-for-tomorrows-consumer/,true,"This is a sponsored post/advertisement, not a factual news report.",Sponsored Post Dairy Joy for Everyone! Co-Creating On-Trend Dairy and Dairy Alternatives for Tomorrow’s Consumer - vegconomist - the vegan business magazine,"80% of European consumers declare to consume dairy on a daily basis, with taste, naturalness & health listed as the top three reasons to maintain their","80% of European consumers declare to consume dairy on a daily basis, with taste, naturalness & health listed as the top three reasons to maintain their dairy consumption.* However, there is a growing appeal for alternatives to dairy too, particularly among more sustainability minded consumers or requirements for household members’ diets. This is opening up opportunities to take a hybrid route or add full plant-based to a dairy manufacturers’ product offering.
+
+**Combing portfolio & expertise for your success**
+
+Cargill’s Food Solutions offers all the solutions required for a successful dairy application (except for the dairy ingredients themselves!). Our portfolio encompasses oils & fats, plant-based proteins, texturizers, starches, functional systems, cocoa powders, and sweeteners. Furthermore, our expertise through insights, sensory capabilities and applications development means that we are there to help deliver “Dairy joy for everyone!” So at our R&D facilities in Baupte (France), and Vilvoorde (Belgium), we’ve got dedicated applications teams in place, as well as pilot plant lines for all dairy subcategories.
+
+All of this together means that whether our customers are looking to achieve premium indulgence, cost optimization, more sustainable solutions, label-friendliness, reduced sugars, reduced fat, protein & fiber enrichment, Nutri-Score improvement, or considering going plant-based, they can tap into our reliable, dedicated and future-focused support.
+
+**Stepping up to the dairy application challenge**
+
+To show what’s possible, we decided to step up to the challenge by combining our solutions and expertise to enable our customers to address today’s hurdles by inspiring them with on-trend concepts. That’s why our experts created nine prototypes that are targeted at different consumer profiles. They’re all made by fusing solutions from Cargill’s unparalleled portfolio together with our expertise.
+
+Let’s look at three of them that are particularly suitable for younger consumer groups:
+
+Despite 24% of European consumers indicating that they would not consider 100% plant-based alternatives, 50% state that they want to incorporate more sustainable foods with a reduced carbon footprint into their diets.**
+
+In response, our product developers created a recipe that combines the best of the dairy & plant-based worlds in terms of nutrition, taste, and the environment. By combining milk, cream, pea proteins, and vegetable fat together, it focuses on the needs of consumers wishing to balance their animal- vs. plant-based intake.
+
+Through a combination of label-friendly UniPECTINE® pectin and Trilisse® (a functional texturizing starch system), this hybrid creamy chocolate dessert offers an indulgent mouthfeel and shiny appearance, without syneresis. The concept enables a consumer to enjoy an indulgent dairy product, but also makes conscious choices for the products they buy.
+
+35% of European consumers indicate to purchase plant-based alternatives to yogurt “because they taste good.”*** 43% of European consumers mainly increased the consumption of alternatives to dairy yogurts “because they are healthy.”*** Furthermore, a quarter of European consumers agree with the statement “consuming plant-based alternatives is one of my main ways of staying ‘sustainable’.”***
+
+Stirred yogurt is an all-time classic product that consumers really enjoy. However, meeting the demands of these health & planet conscious consumers requires the development of delicious plant-based products that mimic the dairy stirred yogurt texture and mouthfeel as well as possible.
+
+Our product developers duly responded by creating this plant-based alternative to stirred yogurt. It owes its smooth texture to its’ label-friendly ingredients SimPure® (functional waxy corn starch) and WavePure® (a seaweed powder based on native seaweed).
+
+35% of European consumers indicate that their key reason for purchasing non-dairy drinkable yogurt is “taste.”** Younger consumers (Millennials/Gen Z) are seeking solutions that are convenient and which can be consumed on-the-go. This demographic also seems to be more actively limiting their intake of lactose (18%) and gluten (17%), when compared to Boomers and Gen X consumers.** Of the newly launched non-dairy yogurts in Europe (2023-2024), 52% carries a protein claim.***
+
+To meet this demand, our experts developed a flavored plant-based alternative to drinkable yogurt that can help provide a feeling of indulgence and satiety. Furthermore, in some instances it can be a solution for lactose intolerant consumers trying to conveniently fulfill their nutritional requirements, while still enjoying drinkable products on the go. The vegan concept delivers an indulgent experience, while staying close tothe nutritional standards of thedairy market references. A “source of protein” claim is achieved thanks to RadiPure® pea protein. Combined with the low level of saturated fat by using sunflower oil makes this a winning plant-based concept.
+
+**Dairy joy for everyone across the board**
+
+These are just three examples of how we are delivering dairy joy for everyone. Check out what else our experts have been working on:
+
+**Hybrid alternative to yogurt****Label-friendly creamy vanilla dessert****Hybrid alternative to Greek-style yogurt****Sugar reduced Greek style fruited yogurt****Stevia sweetened cocoa milk**
+
+**On-trend solutions to help you succeed**
+
+Taken as a whole, this broad selection of prototypes demonstrates several ways in which we can help our customers succeed:
+
+**Overcoming market volatility:**Mitigate high ingredient prices by leveraging our broad portfolio of cost competitive solutions which are plant-based by nature.**Optimize animal/plant-based composition:**Create nutritionally balanced hybrid products that strive to deliver towards sustainability and efficiency needs.**Sensory optimization:**Build back texture & mouthfeel through our on-trend solutions.
+
+In other words, whether you’re a product developer being challenged to create a label-friendly & indulgent dessert, a procurement manager who needs to ensure a reliable supply of high-quality ingredients, or a marketing manager who needs to meet consumer expectations for both plant-based, sustainable choices, without compromise, we’re here to bring joy for you!
+
+Our team of passionate experts are excited to explore co-creation opportunities with you.
+
+For more information: Dairy joy for everyone! | Food Solutions Europe | Cargill
+
+*Innova Market Insights, Meat, Dairy & Alternative Protein Survey, 2024
+
+**Innova Market Insights category survey, 2024
+
+***Innova Market Insights consumer insights dairy & non-dairy, 2024",vegconomist.com,2025-04-23,1,Sponsored Post Dairy Joy for Everyone! Co-Creating On-Trend Dairy and Dairy Alternatives for Tomorrow’s Consumer - vegconomist - the vegan business magazine,article,0.03923729268,48,137,150.2440191
+https://vegconomist.com/ingredients/sponsored-post-m-food-group-relies-on-next-gen-food-innovation-mycoprotein/,true,"This is a sponsored post/press release promoting a company and its products, not a factual news report.",Sponsored Post M FOOD GROUP® Relies on Next Gen Food Innovation: Mycoprotein - vegconomist - the vegan business magazine,The world is changing - and so are our eating habits. ,"The world is changing – and so are our eating habits.
+
+More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality.
+
+This is precisely where the **M FOOD GROUP®** comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications.
+
+**WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL?**
+
+Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. This results in applications that are not only convincing, but also provide forward-looking answers to the requirements of the market and offer the following benefits:
+
+**Rich in protein & 100% bioavailable**– Mycoprotein as a source of protein for a conscious diet**Meat-like fiber structure**for an authentic mouthfeel and a wide range of applications**Sustainable & resource-saving**– less water and land consumption than animal products**Neutral taste & versatile**– ideal for nuggets, chicken breast, sausage, cold cuts & even cream cheese**Healthy & balanced**– low in fat, high in fiber and awarded Nutri-Score A
+
+**Enjoyment without compromise!**
+
+„I’m convinced: Mycoprotein is not just another trend – it’s a game-changer.
+
+Its unique functionality, impressive nutritional profile, and low environmental impact make it one of the most exciting protein innovations we’ve seen in years. But what truly sets it apart is its potential to enable clean-label formulations – without compromising on texture, taste or performance.
+
+At M FOOD GROUP® we are not just following this development – we’re actively shaping it. Our ambition is clear: We want to set the standard for this new technology and help our partners create the next generation of food products“, explains Dominik Scheffer, Partner and Chief Sales Officer at M FOOD GROUP®.
+
+**EXPERIENCE THE M FOOD GROUP® SOLUTIONS FOR MYCOPROTEIN PRODUCTS LIVE AT IFFA 2025!**
+
+The future of the protein industry – and we are right in the middle of it!
+
+This year, the M FOOD GROUP® will once again be at IFFA Frankfurt, the world’s leading trade fair for the meat and protein industry. From May 3 to 8, 2025, the most innovative companies in the industry will meet in Frankfurt to present the latest developments and technologies.
+
+**Anyone visiting us at IFFA can not only find out about the latest developments, but also taste our latest products directly on site. **
+
+**Experience for yourself how Mycoprotein is convincing in taste, texture and quality and revolutionizing the food industry.**
+
+**You will find us in Hall 11.1 | Booth C89** – we look forward to inspiring discussions with customers, partners and industry colleagues!
+
+🔍 More information about the trade fair: IFFA: Internationale Leitmesse – Technology for Meat and Alternative Proteins – M FOOD GROUP®
+
+**M FOOD GROUP: A NEW LOOK, A CLEAR VISION**
+
+Innovation begins with change – which is why the M FOOD GROUP® has not only evolved technologically, but also visually. The new brand image **sets a clear signal for the future:**
+
+**Modern, clear & future-oriented brand identity****Focus on innovation & sustainability**– the DNA is CULTURES, TASTE & TECHNOLOGY**Optimized digital & analogue touchpoints**– from the website to the IFFA trade fair stand
+
+The brand relaunch is not just a design update – it stands for further **development, courage and a clear vision.**
+
+The goal of the M FOOD GROUP® is to **actively shape the future of the protein world and to develop the best plant-based alternatives with state-of-the-art technology.**
+
+Further information: www.m-foodgroup.de
+
+**Contact:**
+
+**Telephone: ****+49 5492 55700-100**
+
+Mail: **[email protected]**",vegconomist.com,2025-03-30,25,Sponsored Post M FOOD GROUP® Relies on Next Gen Food Innovation: Mycoprotein - vegconomist - the vegan business magazine,article,0.04277555404,41,130,150.2440191
+https://vegconomist.com/,false,"Contains multiple articles and news snippets, not a single news article",Latest News - vegconomist - the vegan business magazine,Latest news and current trends from the vegan business world. Discover the growing market for plant-based products and stay up to date on cellular agriculture.,"New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …
+
+Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production. The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution. Danielle Nierenberg, co-founder of …
+
+Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …
+
+As climate pressures, consumer demand, and economic imperatives converge, the global food sector stands at the brink of systemic change. It isn’t a question of if, but of how fast. A recent conversation on The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Dr. Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab at Dalhousie University. Their discussion reinforced a critical message: the time to invest in structural shifts—across yield innovation, value-added infrastructure, and supply chain transformation—is now. Canada’s role in the global shift to sustainable protein Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic protein play.” This emerging model emphasizes pulses and legumes like lentils, chickpeas, and …
+
+Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …
+
+Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative dietary proteins. The project has been granted €10.3 million in EU funding over a four-year period. Led by Dr. Paul Vos, a nutrition and health scientist at Wageningen University & Research, it aims to speed up the protein transition in line with the Farm-to-Fork strategy and contribute to the European Green Deal target of reaching climate neutrality by 2050. GIANT LEAPS works to assess alternative protein sources, benchmark them against traditional animal proteins, and define future diets optimized for environmental and health impact. It is investigating a range of proteins, including plant-based, microbial, fungal, and cultivated products. The initiative is also working …
+
+Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias. The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income. Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations. …
+
+Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …
+
+A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …
+
+Released today, Dr. Angela Crawford’s new book explores the emotional, psychological, and spiritual dimensions of adopting a vegan lifestyle, while also documenting how this transition has influenced individuals to launch businesses aligned with their values. The Vegan Transformation: A Journey to Heal Yourself and the World is based on a mixed-methods study involving 345 survey participants and 75 in-depth interviews. The book examines how shifting to a plant-based lifestyle has affected participants’ sense of purpose, mental well-being, and professional paths. Dr. Crawford, who holds a PhD in psychology and has worked as a psychotherapist for over two decades, conducted the research to investigate how lifestyle changes linked to veganism may extend beyond physical health outcomes. “Less is known about the psychological benefits of a plant-based …
+
+Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …
+
+La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is inv",vegconomist.com,2025-04-24,0,Latest News - vegconomist - the vegan business magazine,website,0.07797013201,93,234,150.2440191
+https://vegconomist.com/company-news/leadership-transition-good-food-institute-ceo-ilya-sheyman-steps-down/,true,Reports on a specific real-world event (leadership change) in a news-style format,Leadership Transition at The Good Food Institute as CEO Ilya Sheyman Steps Down - vegconomist - the vegan business magazine,"The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025.","The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted.
+
+## Strategic growth under Sheyman’s tenure
+
+Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation.
+
+In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions of dollars in investment into critical R&D efforts, advanced collaboration across sectors, launched a new affiliate in Japan, and continued to build a world class organization—bringing us a step closer to a world where alternative proteins are no longer alternative.” He cited a desire to focus on issues affecting vulnerable communities in the United States as the reason for his departure.
+
+## Jessica Almy named interim CEO
+
+Almy, who has been with GFI for eight years, currently leads the institute’s policy and government relations team in Washington, D.C. Her work focuses on federal and state policy tools to support the development and accessibility of alternative proteins. Prior to joining GFI, Almy worked at the Center for Science in the Public Interest. She holds a law degree from New York University and a master’s degree from Tufts University.
+
+“I’m honored to serve as interim CEO and to help steward GFI’s work during this pivotal time. What drew me in, and continues to inspire me every day, is GFI’s bold vision of a food system that’s resilient, sustainable, and built to ensure abundance,” said Almy.
+
+GFI founder and president Bruce Friedrich commented on the transition, noting Sheyman’s contributions to the organization’s strategic development: “Under his guidance, GFI has continued to champion its important mission, bringing alternative proteins closer to becoming a mainstream solution for climate, biodiversity, food security, and public health.”
+
+The board has confirmed that the search process for the organization’s next CEO will begin in the coming days.",vegconomist.com,2025-04-18,6,Leadership Transition at The Good Food Institute as CEO Ilya Sheyman Steps Down - vegconomist - the vegan business magazine,article,0.02564883488,24,131,150.2440191
+https://vegconomist.com/company-news/meltampmarble-strengthens-leadership-scale-precision-fermented-fat-production/,true,Reports on a specific company's (Melt&Marble) actions (leadership team additions) in a news-style format.,Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production - vegconomist - the vegan business magazine,"Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for","Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production.
+
+Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager.
+
+## Focus on bioprocess optimization
+
+Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations as the company scales its production processes to meet commercial demand.
+
+In a statement, Hodal noted the importance of sustainable food production and the role of Melt&Marble’s technology in reducing the carbon footprint of food systems. “The scalability of the technology has already been demonstrated, and I look forward to working with the team to expand our operations,” he said.
+
+## Shaping product development strategy
+
+Teixeira, who holds a PhD in Bioengineering from Chalmers University of Technology, joins Melt&Marble after his tenure at Mycorena, where he was instrumental in developing the company’s mycoprotein ingredient.
+
+In his new role, Teixeira will focus on shaping the company’s product development strategy, which includes enhancing the taste and mouthfeel of alternative food products. Teixeira expressed his commitment to sustainability, stating, “Melt&Marble has the world-class technology and expertise needed to overcome the taste and mouthfeel challenges in the alternative meat sector.”
+
+Melt&Marble’s technology uses precision fermentation to create tailored fats by engineering the metabolism of yeast. These fats are designed for a variety of applications across industries, including food and personal care. The company has already demonstrated the scalability of its production process to tens of thousands of liters, with plans to expand to tonnes per batch this year.
+
+## Attracting investment and collaborations
+
+The company’s precision fermentation platform has already attracted attention from investors and collaborators. In 2024, the company secured €2.76 million in grants from the European Union, which will support the scaling of its production capabilities. Additionally, Melt&Marble has partnered with Finnish food and dairy company Valio to explore the development of next-generation plant-based products using its fermented fats.
+
+The company’s work is also supported by the European Innovation Council (EIC) Accelerator and the Horizon Europe DELICIOUS project, which are working to improve the functionality and taste of plant-based foods.
+
+Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, commented on the importance of the new hires for the company’s future growth. “We knew we needed a CTO with significant technical and operational expertise, someone who understands the unique challenges of scaling a startup to full commercial production. At the same time, Paulo brings valuable experience in translating unmet market needs into innovative products that offer consumers a sustainable alternative to animal-based and existing plant-based options.”",vegconomist.com,2025-03-27,28,Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production - vegconomist - the vegan business magazine,article,0.02971403955,28,137,150.2440191
+https://vegconomist.com/organisations-and-brands/sodexo/,false,Reports on a specific corporate action (Sodexo's plant-based meal expansion) in a news-like format.,Sodexo News - vegconomist - the vegan business magazine,"Find all Sodexo news in chronological order with our extensive archive and stay informed on Sodexo and the vegan, plant-based and cellular agriculture market.","Sodexo UK and Ireland, a catering giant providing meals to thousands of organisations, has announced that a third of the meals it offers will be free of animal products by 2025.
+
+The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing the total to 400 by 2026 CHICAGO–(BUSINESS WIRE)–#healthcare–Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year. The plant-forward patient menus position nutritious, sustainable plant-based meals as the default option for one meal per day, while preserving …",vegconomist.com,2025-04-08,16,Sodexo News - vegconomist - the vegan business magazine,article,0.06052263578,80,221,150.2440191
+https://vegconomist.com/organisations-and-brands/vow/,false,Reports on a specific development (Vow's funding and regulatory approval) in a news-like format.,Vow News - vegconomist - the vegan business magazine,"Find all Vow news in chronological order with our extensive archive and stay informed on Vow and the vegan, plant-based and cellular agriculture market.","Australian cultured meat startup Vow Foods, producer of traditional meats as well as more obscure meats like kangaroo, alpaca and water buffalo, recently announced the closing of an oversubscribed $6 million seed, to further research and develop its cultured meat products to surpass conventional meat in quality and taste.
+
+Australian cultivated meat company Vow is one step closer to launching cultivated quail in its home country after the product received approval from Food Standards Australia New Zealand (FSANZ). FSANZ completed a first round of statutory public consultation regarding the cultivated quail in February 2024, receiving 40 submissions and one late comment. After considering the feedback and reviewing the evidence, FSANZ undertook a second round of statutory public consultation between November 12 2024 and January 12 2025. The organization sought submissions on two new draft standards, one new draft schedule, and draft consequential variations to other provisions of the Australia New Zealand Food Standards Code. 22 submissions were received. FSANZ approved the draft standards, schedule, and other variations with some amendments on March 26, before …",vegconomist.com,2025-04-08,16,Vow News - vegconomist - the vegan business magazine,article,0.05522813774,66,189,150.2440191
+https://vegconomist.com/organisations-and-brands/brazilian-vegetarian-society/,false,"Reports on the findings of a survey conducted by the Brazilian Vegetarian Society, which is a specific event.",Brazilian Vegetarian Society News - vegconomist - the vegan business magazine,"Find all Brazilian Vegetarian Society news in chronological order with our extensive archive and stay informed on Brazilian Vegetarian Society and the vegan, plant-based and cellular agriculture market.","A new survey commissioned by the Brazilian Vegetarian Society and carried out by the Datafolha Institute has found that the majority of Brazilians would be open to reducing their meat consumption, or even eliminating meat from their diets. When over 2,000 people were asked whether they would consider eating less meat, 74% of respondents said they were willing to do so to some degree in order to improve their health. 43% said the environment would be a factor in their decision to reduce their meat consumption, while 42% cited animal welfare. The results come as Brazil prepares to host this year’s UN climate summit, COP30. The event takes place in November in the city of Belém, located in the Amazon rainforest. The Amazon has seen significant …",vegconomist.com,2025-04-08,16,Brazilian Vegetarian Society News - vegconomist - the vegan business magazine,article,0.01929799543,7,109,150.2440191
+https://vegconomist.com/society/nijmegen-bans-meat-ads-endorses-plant-based-treaty/,true,Reports on a specific event (Nijmegen's actions) in a news-style format.,Dutch City Nijmegen Bans Meat Ads & Endorses Plant Based Treaty - vegconomist - the vegan business magazine,"The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally.","The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally.
+
+Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht.
+
+The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers.
+
+“Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council Member, Party for the Animals Nijmegen. “We urged the municipal board to sign it, and now it has happened. By signing the Plant Based Treaty, Nijmegen is taking a great step toward a more animal-friendly and healthier future for all its residents.”
+
+## Climate action leadership
+
+The news comes after Amsterdam endorsed the Plant Based Treaty in February 2024, becoming the first European capital and the first Dutch city to do so. Other notable cities worldwide that have endorsed the treaty include Belfast, Edinburgh, and Los Angeles.
+
+Over 4,000 businesses and organizations and more than 230,000 individuals, including IPCC scientists and Nobel Prize winners Klaus Hasselmann and Carlos Nobre, have also supported the call for a Plant Based Treaty.
+
+“The way we produce, distribute, process, and consume food has a significant impact on our health, the health of the planet, and animals,” said Plant Based Treaty Netherlands campaigner Lea Goodett. “We applaud Nijmegen for showing climate action leadership by endorsing the Plant Based Treaty, and we are excited to try their Nimma sandwich, which will help promote healthy plant-based food and support local farmers and producers.”",vegconomist.com,2025-04-01,23,Dutch City Nijmegen Bans Meat Ads & Endorses Plant Based Treaty - vegconomist - the vegan business magazine,article,0.02420598318,26,134,150.2440191
+https://vegconomist.com/guest-posts/what-do-we-really-know-about-american-farmers-financial-perspective-agricultures-future/,false,"This is an opinion/analysis piece discussing the state of American farming and investment opportunities, not a report on a specific event.",What Do We Really Know About American Farmers? A Financial Perspective on Agriculture’s Future - vegconomist - the vegan business magazine,"For decades, the image of the American farmer has remained a nostalgic fixture in the national consciousness—small, family-owned operations, passing down","Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcasts The Plantbased Business Hour and Upside & Impact: Investing for Change.
+
+In a recent episode of the Upside & Impact: Investing for Change podcast, former Deputy Under Secretary for the USDA, Sanah Baig, provided an in-depth look at the current state of American farming and the economic realities shaping its future. As impact investors, we at VegTech Invest see both challenges and opportunities in this evolving agricultural landscape, particularly as it relates to sustainability, food security, and the role of innovation in shaping the sector’s future.
+
+For decades, the image of the American farmer has remained a nostalgic fixture in the national consciousness—small, family-owned operations, passing down generational wisdom, and serving as the backbone of the US economy. However, the reality of modern farming tells a different story—one of increasing consolidation, economic pressure, and a shifting power dynamic.
+
+## The American farmer today: A system under pressure
+
+The USDA’s 2022 Census of Agriculture reveals several critical trends that redefine our understanding of American farming.
+
+- Declining Farmland: The U.S. lost 20 million acres of farmland between 2017 and 2022, equivalent to the size of Maine. This land is often converted to commercial real estate, permanently removing it from agricultural use.
+- Aging Workforce: The average age of farmers has risen to 58.1 years, with over one-third of farmers now aged 65 or older.
+- Gender Shift: Women now account for 36% of all farmers, and nearly 58% of farms have at least one female decision-maker.
+- Financial Pressures: 84% of farm families rely on off-farm income, and over 50% of farmers operate at a loss when relying solely on farm income.
+
+These statistics highlight a significant issue: the traditional family farm model is under immense pressure, while corporate and large-scale operations continue to expand. The top 8-10% of farms now generate 90% of all farm income, leaving smaller operators struggling to stay afloat.
+
+Baig explains this further in a clip from the interview here:
+
+## The role of innovation and investment in agriculture
+
+The USDA, under the Biden administration, has invested billions into programs aimed at bolstering sustainable food systems, strengthening rural economies, and encouraging regenerative agriculture. This presents a unique opportunity for investors to engage with the agricultural sector in transformative ways:
+
+- Climate-Smart Agriculture: With over $3 billion allocated to the USDA’s Climate Smart Commodities program, farmers are being incentivized to adopt carbon-sequestering practices. The ability of farms to capture carbon in soil positions them as key players in climate change mitigation.
+- Regenerative and Precision Agriculture: Precision agriculture technologies, such as AI-driven irrigation and soil health monitoring, are gaining traction as efficient solutions to maximize yield while reducing resource consumption.
+- Alternative Proteins and Bio-Based Economies: The USDA’s research arm has historically funded innovations in food technology, including the early development of pea protein extraction techniques used in products like Beyond Meat. With rising consumer demand for alternative proteins and Biden’s bioeconomy strategy, this sector remains a strong investment prospect.
+- Food and Nutrition Security: Programs such as SunBucks, a new permanent food entitlement initiative, are helping address food insecurity while creating more stable demand for diversified food production.
+
+## Investment takeaways: A new agricultural economy
+
+For investors, the current agricultural transition represents both a risk and an opportunity. The financial headwinds facing small farmers suggest that business-as-usual investment strategies—favoring large agribusiness and commodity crops—may no longer be the most profitable long-term play. Instead, opportunities lie in:
+
+- Regenerative agriculture investment funds that support climate-smart farming.
+- AgTech startups focused on precision farming and AI-driven solutions.
+- Alternative protein companies that align with USDA-backed bioeconomy goals.
+- Sustainable farmland investment funds that focus on soil health and water conservation.
+
+American farming is at a crossroads. The financial pressures and structural shifts outlined by Baig underscore the need for a new approach—one that balances economic resilience, environmental sustainability, and food security. As impact investors, we have a responsibility to deploy capital in ways that not only generate returns but also create a more equitable and sustainable food system. The choices we make today will define the future of agriculture for generations to come.
+
+Listen to the full audio podcast here. Watch the full video interview here.",vegconomist.com,2025-03-26,29,What Do We Really Know About American Farmers? A Financial Perspective on Agriculture’s Future - vegconomist - the vegan business magazine,article,0.03501230967,33,137,150.2440191
+https://vegconomist.com/category/agriculture-agribusiness/,false,"Contains multiple articles and summaries, not a single news article reporting a specific event.",Agriculture / Agribusiness: Latest News 2025 - vegconomist: the vegan business magazine,none,"The Spanish government, alongside the regional governments of Navarra and La Rioja, has introduced Europe’s first AgriFoodtech Sandbox, designed to accelerate technological advancements in the agrifood industry. Managed by the National Center for Food Technology and Safety (CNTA), the initiative will offer a controlled environment where innovative products, processes, and technologies can be tested under regulatory oversight. The sandbox will allow startups, companies, and industry groups to experiment with novel approaches in the agrifood value chain. These include new ingredients, food preservation methods, packaging strategies, and ways to enhance resource use and waste recovery. Through this initiative, selected projects will gain access to CNTA’s scientific and technological resources, as well as regulatory support to validate and refine their innovations. Spain takes the lead The launch …
+
+As Europe’s farmers face multiple threats – climate change, financial pressures, changing consumer demands, and shifting policy – many are wondering: what does a viable, sustainable path forward look like? In the latest episode of the New Food Hub Podcast by ProVeg International, host Gemma Tadman dives into that question with Simon Kraemer, a regenerative agriculture expert working with farmers across Europe through the European Alliance for Regenerative Agriculture. Their conversation explores the complex landscape of diversification – what it means in practice, how it’s being implemented, and why it’s critical for the future of farming. Despite the challenging agricultural landscape, Simon explains that farmers are motivated and excited by the concept of ‘sustainability’ and with this, diversifying to growing plant proteins or adopting regenerative …
+
+A new study published in the journal PNAS has debunked the idea that grass-fed beef is an environmentally friendly option. The research finds that even under the most optimistic scenarios, grass-fed beef is not less carbon-intensive than industrial beef and is three to 40 times as carbon-intensive as most plant-based and animal-based alternatives. This makes beef the most resource-intensive of common foods. It is sometimes claimed that cattle grazing enhances soil carbon sequestration. However, the study authors find that the evidence for this is not conclusive, and that even if it were true, the effect would not be impactful enough to reverse beef’s carbon intensity. Contrary to popular belief, grass-fed beef may even be worse for the environment than industrial beef, since animals are fattened …
+
+Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike. At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food. SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path? Sarela …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcasts The Plantbased Business Hour and Upside & Impact: Investing for Change. In a recent episode of the Upside & Impact: Investing for Change podcast, former Deputy Under Secretary for the USDA, Sanah Baig, provided an in-depth look at the current state of American farming and the economic realities shaping its future. As impact investors, we at VegTech Invest see both challenges and opportunities in this evolving agricultural landscape, particularly as it relates to sustainability, food security, and the role of innovation …
+
+Protein Industries Canada has introduced a $3 million program intended to support Canadian ingredient manufacturers and food processors as they adapt to shifting trade dynamics with the United States. The new initiative is designed to facilitate the development or reformulation of products using Canadian-grown ingredients for the domestic market. The Strengthening the Canadian Supply Chain Program will reimburse up to 75% of eligible project costs, with a funding cap of $200,000 per project. To qualify, projects must involve at least one of the following components: reformulating products with domestically produced ingredients, scaling up and commercializing Canadian food products for Canadian consumers, or scaling up domestically produced ingredients for use by Canadian manufacturers. Emphasis on Canadian crops Projects must use Canadian feedstocks or ingredients derived from …
+
+British agritech startup Elaniti has closed a funding round that aims to accelerate the development of its soon-to-launch flagship product, a digital tool enabling agribusinesses to decode the microbial composition of soil. Using AI and DNA sequencing, the tool enables farmers to optimise productivity in both the short term and long term while reducing reliance on synthetic inputs. This could be crucial in transitioning to sustainable, regenerative agriculture and a more plant-based food system. Participants in the funding round included biotope by VIB, Planetary Impact Ventures, and Paulig Group’s CVC arm, PINC. The round adds to non-dilutive funding received by the company from Innovate UK in January, bringing the total amount raised to €1.5 million. Elaniti will use the funding to strengthen its team and …
+
+Riku and Anna Väänänen are a Finnish couple who left their corporate careers in Switzerland to pursue their passion for winemaking in the renowned Côtes de Bourg region of Bordeaux. Since 2016, they have been producing high-quality vegan and organic wines at Château Puybarbe, earning consistent praise from top wine critics, with all their wines scoring over 90 points from Decanter, Wine Enthusiast, and other respected reviewers. Their portfolio includes four distinct red wines and a celebrated rosé, Annabel. In this exclusive interview, Riku Väänänen shares his remarkable journey from the corporate world to sustainable viticulture. He discusses his dedication to soil regeneration, organic farming, and vegan winemaking, explaining why he chose to certify Château Puybarbe under the Biocyclic Vegan Standard. Riku also highlights the …
+
+The Government of Canada has allocated CAD 1 million in funding through Prairies Economic Development Canada (PrairiesCan) to support the Cellular Agriculture Prairies Ecosystem (CAPE) Project, an initiative led by New Harvest Canada. The funding will be matched by contributions from regional partners, bringing the total investment to approximately CAD 2.4 million over three years. The CAPE Project is designed to establish a cellular agriculture research and innovation network across the Prairie provinces, with a focus on utilizing local agricultural resources for biomanufacturing. The initiative will involve collaboration between industry and academic institutions, including the University of Alberta, University of Manitoba, and Lethbridge Polytechnic, among others. Terry Duguid, Minister for PrairiesCan, states, “Alberta’s farmers and producers work hard to feed our communities and drive our …
+
+The “vision” presented today by the European Commission to transform EU food and farming policy is weak and disappointing, according to the TAPP Coalition, a European network of 80 food companies and non-governmental organizations, including farmers, campaigning for fair and real (higher) prices for animal proteins and lower prices for healthy and sustainable food. Director Jeroom Remmers, said: “The new EU vision for agriculture and food lacks a vision on how competition and climate targets can be perfectly combined […] to achieve the 2040 and 2050 climate targets.” At an Agri-ETS conference organized by the TAPP Coalition, FoodDrinkEurope and Rabobank last Monday, various stakeholders confirmed the benefits of a system that provides farmers with a new net financial flow for climate solutions: higher prices for …
+
+On World Day of Social Justice, which is observed on February 20, ProVeg International has called for increased recognition of the role of food systems in building fairer societies. The organization notes that industrial animal agriculture is associated with the exploitation of workers, who are often undocumented migrants. Those working in slaughterhouses and factory farms may suffer injuries and repetitive physical strain, and are also at increased risk of psychological distress. in some cases, this leads to depression, PTSD, domestic violence, or suicide. Meanwhile, government subsidies and supply chains favor large agribusiness, making it challenging for small farmers to succeed. Consequently, smallholders often face debt and economic instability. Benefits of a plant-based food system ProVeg argues that a plant-based food system could provide benefits such …
+
+Data from Bryant Research has found that the vast majority of the British public opposes a range of common farming practices. For example, 94% of respondents disapprove of keeping chickens in a cage as small as an A4 sheet of paper, while 96% oppose keeping pigs in cages where they cannot turn around. 87% are against cutting off the beaks of newborn chicks, and 85% oppose killing male chicks because they cannot produce eggs. For every practice studied, disapproval rates are at least 75%. The figures show that these practices remain prevalent despite widespread public opposition. For example, 99% of male chicks in the egg industry are currently killed, while 90% of calves have their horn buds removed with a hot iron. However, prevalence data …
+
+As the global food system faces mounting challenges from climate change, resource scarcity, and food waste, innovative startups like Farmhood are stepping up to lead the way toward a more sustainable future. Founded by Selin Arslan, an industrial engineer turned sustainability advocate, Farmhood is a food-tech startup on a mission to tackle food waste through cutting-edge, sustainable innovation. With a background in supply chain consulting at firms like EY and a current MSc. focus in Sustainable Food and Agricultural Systems, Selin combines technical expertise with a passion for creating lasting impact in the food industry. In this interview, Selin shares Farmhood’s journey from concept to reality, including the development of a pilot production facility and the company’s early success, achieving over €30,000 in revenue. We …
+
+European agriculture faces mounting challenges from climate change, biodiversity loss, and economic volatility. The urgent need to transform farming systems has never been clearer. But how can Europe’s agricultural sector become more resilient and future-ready? ProVeg International’s policy brief, Future-fit farming: advancing resilience and sustainability in European agriculture, explores actionable steps to diversify and strengthen farming systems. By focusing on sustainability, economic resilience, and ecological health, the roadmap provides clear guidance for farmers, policymakers, businesses, and organisations. Why diversification matters Reliance on monoculture and animal agriculture leaves European farming systems highly vulnerable to climate shocks, market disruptions, and environmental degradation. Diversifying production systems offers critical benefits: Resilience: Diverse systems withstand climate and market pressures more effectively. Sustainability: Reducing reliance on resource-intensive practices conserves natural ecosystems. …
+
+Arvesta, a full-service partner for the agricultural sector, announces the official opening of ‘Nuverta’, its innovative protein facility in Mettet, Belgium. Arvesta states that the facility is unique in Belgium and the Benelux, marking an important milestone in its mission: ‘From Field to Future’. The special feature of this protein plant is its ability to produce high-quality vegetable protein concentrates from local raw materials such as yellow peas. This is intended to create new income models for farmers and ensure the production of healthy, local, plant-based products. Vegetable protein concentrates from local raw materials The new protein plant in Mettet produces high-quality vegetable protein concentrates from local raw materials, in this case yellow peas. The project contributes to the sustainable production of animal and human …
+
+In a new policy brief, ProVeg International has called for the EU’s common agricultural policy (CAP) subsidies to be restructured to prioritise sustainable crop production. According to the policy brief, subsidies should incentivise farming that enhances nature, improves rural livelihoods, and minimises social and economic costs. ProVeg notes that some agricultural practices have consequences such as deforestation, soil degradation, greenhouse gas emissions, and biodiversity loss; in response, production may be intensified even further, creating a vicious cycle of harm. Along with incentives for sustainable crop production, the policy brief also recommends “true-cost accounting” for food production. It argues that if subsidies were allocated according to the true cost of food — accounting for factors such as environmental impact and the economic and human cost of …
+
+In this interview, we discuss with Isabella Righini and Luuk Graamans, researchers in Greenhouse Horticulture at Wageningen University & Research, the role of vertical farming in advancing the global protein transition. Graamans and Righini shed light on promising technological advancements that may soon allow precise control of protein levels in crops. This forward-looking conversation unveils how vertical farming could support protein production to meet future global demands sustainably. You investigated the production of protein-rich crops in your Vertical Farm. Why is it important to prioritize protein-rich crops? Consumers are focusing evermore on new sources of protein, to transition away from meat and dairy consumption. Key motivators for this transition are the diversification of diet and the reduction of the environmental impact associated with food production. …
+
+Wageningen University & Research (WUR) recently hosted its annual Mansholt Lecture, which aims to “inspire European policymakers and stakeholders on critical societal issues, particularly those related to sustainable agri-food systems and the living environment”. This year’s lecture focused on land use, and is accompanied by a report titled Key dilemmas on future land use for agriculture, forestry and nature in the EU. A significant theme is the negative impact of livestock farming and the need for a change in consumption patterns. The report discusses five key dilemmas: Self-sufficiency While the EU has a high level of food security, it is highly dependent on imported raw materials such as fertilisers, energy, and animal feed. The region could produce more protein crops and oilseeds, but it would …
+
+The second annual Veganic Summit kicks off today, based in Quebec Canada, and taking place online from November 8th to 10th. A special event fully dedicated to vegan organic farming and gardening, the summit will allow participants to learn valuable, sustainable, animal-friendly techniques in one place. The Veganic Summit is organized by Meg Kelly and Stephane Groleau from the Veganic Agriculture Network and Learn Veganic of Canada, with UK-based Vegan Organic Network as a key collaborator. Additional collaborators include The Vegan Society (UK), Certified Veganic (Canada), and media partner VeggieVision TV (UK). Following the success of last year’s inaugural summit, which saw over 1,300 registrants gather for the largest event worldwide focused on veganic farming and gardening, the 2024 event anticipates more than 2,000 registrants. …
+
+The world urgently needs to change the way it produces (and consumes) food. Our current agricultural practices are major contributors to climate change, land degradation, and resource depletion. In fact, the global food system is responsible for a staggering one-third of all global emissions,[1][2][3] with animal-based foods accounting for up to 20% of human-made greenhouse gases.[4][5] Even if we eliminated fossil fuels today, ignoring the food system would make it impossible to keep global warming below 1.5°C.[6] Change needs to happen from the top down – with support from policymakers and policies that can empower and enable food industry stakeholders to build a more sustainable food system. On September 4th, President of the European Commission Ursula von der Leyen received the Strategic Dialogue’s final report …",vegconomist.com,2025-04-17,7,Agriculture / Agribusiness: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07156215316,93,201,150.2440191
+https://vegconomist.com/organisations-and-brands/pcrm/,false,"Reports on specific actions by PCRM and survey results, presented in a news-like format.",PCRM News - vegconomist - the vegan business magazine,"Find all PCRM news in chronological order with our extensive archive and stay informed on PCRM and the vegan, plant-based and cellular agriculture market.","Recently, the Physicians Committee for Responsible Medicine filed a legal Petition for Rulemaking with the US Surgeon General, Jerome Adams, MD, MPH, demanding the immediate closure of all wet markets nationwide. In addition to the non-profit’s 12,000 doctor members, the petition was signed by numerous physicians, including Eric J. Brandt, MD, of Yale University School of Medicine, and Michelle L. O’Donoghue, MD, MPH, of Harvard Medical School.
+
+A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …",vegconomist.com,2025-04-16,8,PCRM News - vegconomist - the vegan business magazine,article,0.03063386425,25,137,150.2440191
+https://vegconomist.com/fairs-events/session-12-update-webtalk-series-new-products-taste-altprotein-mastering-market/,true,"Reports on an upcoming event with specific details (date, time, speakers) in a news-like format.","Session 12 of the ‘update’ Webtalk Series: New Products - Taste of Altprotein, Mastering the Market - vegconomist - the vegan business magazine",The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.,"The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.
+
+Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks.
+
+## New Products: Taste of Altprotein, Mastering the Market
+
+**May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON)**
+
+Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape.
+
+Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such as B2B media campaigns, trade fairs, retailer engagement, and effective market differentiation.
+
+Whether you’re in product development, marketing, retail, or investment, this discussion offers valuable takeaways to help you stay ahead in the fast-moving alt-protein industry.
+
+## Participants
+
+- Silvia Soragni, Category Manager Savory Ingredients at Lallemand Bio-Ingredients
+- Jan Philipp Hartmann, Anuga Director at Koelnmesse GmbH
+- Sven Wieken, CEO at The Plantly Butchers
+- Nadine Filko, Moderation
+
+Can’t make the live event? Register anyway! We will send the recording to all registrants by email.
+
+## With appreciation to the partners of this episode
+
+Ad
+
+Ad
+
+**Anuga Alternatives – the new exhibition within Anuga!**Experience cutting-edge innovations in plant-based, fermented, and cell-cultivated proteins. Meet industry leaders, discover the latest trends, and be part of shaping the future of sustainable nutrition in this dynamic and growing field!",vegconomist.com,2025-04-22,2,"Session 12 of the ‘update’ Webtalk Series: New Products - Taste of Altprotein, Mastering the Market - vegconomist - the vegan business magazine",article,0.02353529614,30,134,150.2440191
+https://vegconomist.com/investments-finance/investments-acquisitions/europes-largest-dairy-cooperative-merger-open-new-opportunities-plant-based-innovation/,true,Reports on a specific real-world event (merger announcement) with news-style reporting,Europe’s Largest Dairy Cooperative Merger Could Open New Opportunities for Plant-Based Innovation - vegconomist - the vegan business magazine,"The DMK Group and Arla Foods have announced their intention to merge, creating Europe's largest dairy-focused cooperative. The merger, which is subject to","The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion.
+
+“We see plant-based products as an attractive, complementary business area for us”
+
+
+While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend.
+
+## Expansion of plant-based offerings
+
+Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, a ready-to-use plant-based product designed for **foodservice**. Maria Anders, Head of Foodservice Germany at Arla Foods Deutschland, noted, “We see plant-based products as an attractive, complementary business area for us as a European cooperative.”
+
+In addition, Arla has made advancements in the field of novel proteins, announcing a partnership with Novozymes in late 2024 to develop new protein ingredients through precision fermentation, which could further enhance its plant-based product portfolio.
+
+Similarly, DMK Group has established a presence in the plant-based sector through its MILRAM brand, which offers plant-based options for retail and foodservice. At the INTERNORGA trade fair in Hamburg, DMK presented various vegan products, demonstrating its commitment to expanding its plant-based offerings.
+
+## Strategic positioning in the plant-based market
+
+The merger of Arla and DMK will combine complementary strengths, resulting in a diversified product portfolio that includes both dairy and plant-based options. This diversification may help the merged entity strengthen its position in the growing plant-based market. With plant-based food consumption increasing, the new cooperative is likely to enhance its focus on innovation in plant-based products, in addition to its traditional dairy offerings.
+
+The merger could enable both companies to leverage their resources to expand their plant-based product lines. Jan Toft Nørgaard, Chairman of the Supervisory Board of Arla Foods, commented, “The foundation of this partnership is our shared values, and I am very proud of this planned merger, which represents a win-win situation for our cooperatives. The strength of Arla and the DMK Group lies in our shared commitment to quality and innovation.”
+
+## Future outlook
+
+The merged entity will retain the Arla name and be headquartered in Viby J, Denmark. Jan Toft Nørgaard will become CEO of the combined company, with Peder Tuborgh continuing as CEO and Ingo Müller joining the executive team to lead the integration process.
+
+The merger is still subject to approval by the cooperatives’ representative assemblies and regulatory authorities. If it moves forward, it will enable the combined entity to invest more heavily in plant-based product development and innovation.
+
+Heinz Korte, Chairman of the Supervisory Board of DMK Group, added, “We are proud of the planned merger with Arla, a cooperative that shares our commitment to innovation and value creation. This partnership strengthens the resilience of our cooperatives and makes a significant contribution to strengthening the competitiveness of our farmers.”",vegconomist.com,2025-04-08,16,Europe’s Largest Dairy Cooperative Merger Could Open New Opportunities for Plant-Based Innovation - vegconomist - the vegan business magazine,article,0.02918020411,31,137,150.2440191
+https://vegconomist.com/studies-and-numbers/shift-plant-based-foods-could-add-thousands-jobs-us-economy/,true,Reports on a specific study and its findings regarding the economic impact of plant-based food consumption.,Shift to Plant-Based Foods Could Add Thousands of Jobs to US Economy - vegconomist - the vegan business magazine,"The study evaluates three hypothetical scenarios: a plateau in plant-based food market share, a moderate growth scenario, and a substantial growth scenario.","A new study reveals potential economic benefits that could arise from a shift towards plant-based food consumption in the United States. The research, commissioned by Faunalytics and conducted by BW Research Partnership, explores how this shift could impact key economic indicators such as job creation, GDP growth, tax revenue, and labor income by 2040.
+
+“These results signal that a plant-based food system likely isn’t a win-lose scenario — it’s a win-win”
+
+
+The study evaluates three hypothetical scenarios: a plateau in plant-based food market share, a moderate growth scenario, and a substantial growth scenario. The results suggest that even a modest shift towards plant-based products could yield positive economic effects, particularly in job creation. Under the moderate growth scenario, thousands of new jobs could be generated. A more substantial shift, in which plant-based foods become significantly more common, could result in tens of thousands of new jobs, surpassing a 3% increase in employment compared to current levels.
+
+In terms of broader economic impact, the moderate growth scenario suggests small but positive contributions to GDP (0.3%), tax revenue (0.2%), and labor income (0.4%). In contrast, the substantial growth scenario predicts more significant increases, with GDP rising by 4%, tax revenue by 2%, and labor income by 4%.
+
+The research highlights that while the plant-based sector has grown in recent years, continued growth would require further innovation, investment, and possibly government support. Despite the benefits outlined in the study, the authors caution that the full economic potential of a plant-based transition will only be realized if plant-based products gain significant market share, replacing animal-based foods at a much higher rate than they currently do.
+
+## Impact on agriculture and food production
+
+Agriculture and food production are key components of the US economy, with more than 22 million jobs tied to these industries as of 2022. Given the current reliance on animal products in US diets, any significant shift in consumer behavior could have wide-reaching implications for the economy. However, this transition has been difficult to quantify until now, as limited research has explored the economic impacts of a plant-based food system.
+
+The study calls for further research into the economic implications, including localized impacts, global trade effects, and strategies for mitigating potential job losses in industries that could be negatively impacted. This could include worker retraining programs and targeted support for communities that are currently reliant on animal agriculture.
+
+“These results signal that a plant-based food system likely isn’t a win-lose scenario — it’s a win-win. More sustainable consumption habits are also better for workers and the economy. To me, this indicates the importance of training and resources for workers in industrial animal agriculture. I’d like to see more NGOs tackle this head on,” said Zach Wulderk, research scientist at Faunalytics.",vegconomist.com,2025-03-31,24,Shift to Plant-Based Foods Could Add Thousands of Jobs to US Economy - vegconomist - the vegan business magazine,article,0.03873432883,27,132,150.2440191
+https://vegconomist.com/category/ingredients/,false,"The webpage contains multiple articles about ingredients, not a single news article.",Ingredients: Latest News 2025 - vegconomist: the vegan business magazine,none,"A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …
+
+Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …
+
+In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact. In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand. Kern Tec offers Europe an alternative Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds …
+
+Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …
+
+Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …
+
+ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …
+
+Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …
+
+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …
+
+Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …
+
+Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences. Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website. “After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment …
+
+Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …
+
+Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …
+
+Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …
+
+Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks. A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …
+
+From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …
+
+Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …
+
+Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …
+
+AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …
+
+The world is changing – and so are our eating habits. More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality. This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …
+
+French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …",vegconomist.com,2025-04-22,2,Ingredients: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07026460644,91,212,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/cultivated-meat/,false,"Reports on multiple specific real-world events related to cultivated meat, including funding rounds, product developments, and company collaborations.",Cultivated Meat: Latest News 2025 - vegconomist: the vegan business magazine,">> Click here to go to Cultivated X where you will see a familiar layout and a focus solely on content regarding cellular agriculture, including fermentation-enabled products, and with more granular categories. Cultivated meat (previously and still often referred to as cell-based meat, cell-cultured meat or lab-grown meat) is the next big thing in the food industry. Cellular agriculture is set to make the vision of ‘animal products without animals’ possible and to replace conventional meat. A FAIRR report named 2021 as 'the year of cultivated meat', highly surpassing previous year's investments in the cultivated business scene. Singapore made headlines when it became the first country to grant regulatory approval to a cultivated meat company (Eat Just), with other countries including Israel, the US, and Qatar most likely to follow in 2022. Even though the cultivated meat industry as a whole is not yet ready for commercialization, the first milestone in that direction was set when Eat Just’s cultivated chicken nuggets became commercially available in Singapore. read more So far, the cultivated meat industry recorded some high-end support from politicians and leading investors such as climate activist Leonardo DiCaprio or Microsoft founder Bill Gates. Israel’s president Isaac Herzog generated strong media interest when he became the first president to taste cultivated meat in order to bring attention to alt protein for Israel’s National Climate Strategy. [caption id=""attachment_62728"" align=""alignnone"" width=""1000""] GOOD Meat: Cultivated Chicken on Greens© Eat Just[/caption] Despite being a relatively young industry, cultivated meat already succeeded in taking over the world, as there are cultivated meat companies on every continent except Antarctica. However, they are not distributed equally, with North America leading the cultivated meat revolution, accounting for 40% of global producers. Thus, North America is home to big names in the industry, including the cultivated meat leader Memphis Meat, the world's first cultivated bacon producer Mission Barns, and the world's most funded cultivated meat company GOOD Meat, which is the cell-cultured division of Eat Just. Cultivated Meat Around the Globe When added together, the Asia-Pacific and Middle Eastern regions account for 30% of the world’s cultivated meat producers. In this region, Israel in particular is a major innovation driver in the field of cultured meat. Among Israel’s cultivated meat producers are two big names of the industry, namely Aleph Farms, developer of the world’s first cell-based burger back in 2018, and the world’s first publicly listed cultivated meat company Meat-Tech 3D. Cultivated Meat in the Asia-Pacific Region In the Asia-Pacific region, leading companies in the cultivated meat industry include Australia’s cultured meat startup Vow Foods, producer of traditional meats as well as more obscure meats like kangaroo, alpaca, and water buffalo, as well as China’s Joes Future Food that created the country’s first cultivated meat in 2019. Singapore’s Shiok Meats, known as the world’s first cell-cultured crustacean company, turned into another big player in cultivated meat when it fully acquired Gaia Foods, the first company in Southeast Asia to develop cultivated red meat. [caption id=""attachment_41858"" align=""aligncenter"" width=""695""] Cultured chicken from © Eat Just[/caption] Cultivated Meat in Europe In Europe, the cultivated meat area is dominated by Dutch food tech company Mosa Meat. In 2013, Mosa Meat developed the world’s first cultivated beef burger and is targeting commercialization ever since. The Netherlands is generally considered to be the best country for cultivated meat, as the second-largest producer of cultivated meat behind Mosa Meat, namely Meatable, is also based in the Netherlands. Other noteworthy cultivated meat companies in Europe include UK’s clean meat startup Higher Steaks and Biotech Foods from Spain. Cultivated Meat in South America and Africa South America ranks last in cultivated meat production, as the continent has only one company for cultivated meat, Argentina’s Cell Farm Food Tech. Even the African continent overtakes South America in terms of cultivated meat production with its domestic food-tech firms Mzansi Meat and Mogale Meat. Both companies are based in South Africa and are working on solutions to face Africa’s food security issues. While Mzansi Meat is focusing on cell-based cultivation of common meat products, such as beef and chicken, Mogale Meat joined the cell-based space in 2020 with clear ambitions to focus on African wildlife species. [caption id=""attachment_57120"" align=""aligncenter"" width=""867""] Cultivated Fish Burger from © Avant[/caption] Multinational Companies Entering Cultivated Meat Industry As cultivated meat is predicted to be the future of meat by many business insiders, multinational companies, including large meat corporations, are increasingly recognizing the potential of cultivated meat. Especially meat processing companies from South America are betting on cultivated meat, as Brazil’s JBS announced to acquire Spain’s Biotech Foods with plans to establish a cultivated meat R&D centre in Brazil. Additionally, BRF, a global Brazilian meat and food company, signed an agreement to distribute Aleph’s cultivated beef products across Brazil. Switzerland-based Nestlé, the world’s biggest food company and one of the most well-known brands, confirmed they are working on cultivated meat as well. Therefore, Nestlé is working with Future Meat Technologies in Israel, as well as several other startups in the cultivated meat space. Government Investment Key to Achieve Commercialization Producing cultivated meat is still a challenge. In order to ensure cultivated meat can be produced in volumes and move it from being a niche product to being available worldwide, government investment is seen as the key to unlocking commercialization in the following years. So far, governments are still holding back on funding cultivated meat, although research found that cultivated meat could add £2.1bn to the UK economy alone, along with creating 16,500 jobs until 2030. To date, investments in cultivated meat brands by governments include Scottish biotech firm Roslin Technologies that has received a £1 million grant from the UK government to develop its cultivated meat facilities. Moreover, Nutreco and Mosa Meat have received a €2 million grant from the European REACT-EU recovery assistance programme to advance cellular agriculture and bring cultivated beef to the EU market, while The National Science Foundation (NSF), an independent federal agency of the US government, awarded the University of California Davis with a $3.5 million five-year grant for cultivated meat research. In 2022, all global and markets should take heed and follow Singapore’s example to grant regulatory approval to the sale of cell-cultured meat. In the face of growing climate challenges, governments need to create and implement sustainable solutions to create a functioning food system for future generations. At present, countries from the Asia-Pacific and Middle East region are ahead in terms of consumer acceptance, as many customers in Western countries were found to be sceptical towards cultivated meat. [caption id=""attachment_41246"" align=""aligncenter"" width=""588""] Cultivated Steak from © Aleph Farms[/caption] Using Animal Cells for Cultured Meat Production Cultured meat is created by painlessly extracting stem cells from a living animal, such as a cow. Scientists then feed and nurture the cells with cell culture medium, for example with fetal bovine serum. Although non-animal cell culture medium is also under development. The result is that the cells multiply to create muscle cells / muscle tissue, the main component of the meat we eat. While numbers on greenhouse gas emissions are only tentative and preliminary, early studies suggest that the production of cultured meat is possible with 78-96 % fewer greenhouse gas emissions compared to traditional meat.","Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …
+
+Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …
+
+A new report by Lever VC has found that skepticism about the viability of cultivated meat may be unfounded. In 2021, an analysis published by researcher David Humbird claimed that it was essentially impossible for cultivated meat production costs to go below $16 per kilogram, meaning products would struggle to compete with conventional meat. Humbird’s findings were widely reported by mainstream media outlets, spreading the idea that cultivated meat would never be viable. However, Lever VC’s report — titled A Second Generation of Cultivated Meat Companies Breaks Through Projected Cost Barriers — claims that recent developments have proven this analysis wrong. It asserts that the cost of cell culture media is already up to 30 times lower than Humbird thought possible, with those developed by …
+
+Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …
+
+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
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+Israeli cultivated meat producer Aleph Farms has raised $29 million in a funding round to expand production capacity and implement a revised biomanufacturing process. The round includes $22 million through a Simple Agreement for Future Equity (SAFE) and an additional $7 million from existing investors. The company expects to raise a further $10–15 million in the coming months as part of the same round. The capital will support the expansion of Aleph’s pilot facility in Rehovot, Israel, and the development of intermediate-scale production sites in Europe and Asia. These new facilities are intended to operate under the company’s updated ‘1.2’ production platform, which combines cell proliferation and differentiation in a single bioreactor. The updated method removes the need for scaffolding and a secondary tissue bioreactor, …
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+UPSIDE Foods, a cultivated meat company based in Berkeley, California, has confirmed recent workforce reductions, citing a strategic restructuring aimed at improving operational efficiency. The layoffs come as part of an ongoing effort to streamline operations and focus on the commercialization and scaling of its products. A company spokesperson told both AgFunderNews and Alt-Meat: “We’ve reorganized our team and operations to stay agile and efficient to meet any challenges ahead,” but they did not disclose specific numbers or details about the restructuring. This marks the third round of workforce reductions in the last year, following similar cuts in February and July 2024. The decision reflects ongoing financial pressures within the company and the broader cultivated meat industry, which continues to grapple with the difficult task …
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+Swedish cultivated meat startup Re:meat has secured €1 million in an oversubscribed funding round. The investment comes from tech investors, family offices, and business angels focused on improving food system resilience. The round was led by impact investor 8+ Ventures and included contributions from Kristofer Forss, founder of Bastard Burgers; Judith Wolst, founder of SusTechable; Jon Persson and Erik Rosengren, co-founders of Söderberg & Partners; and Skåne Ventures. Additional investors from the food, technology, and investment sectors also participated. Jacob Schaldemose Peterson, CEO of Re:meat, stated that strengthening food system resilience is essential in times of crisis. “By investing in our technology today, we are building a future where nations are better prepared, more self-sufficient, and ready to face whatever geopolitical or climate-related challenges that …
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+Cultivated beef company Mosa Meat has quickly exceeded its crowdfunding goal, securing €1.5 million in just 24 minutes. Within a day, the campaign had reached more than 150% of its target, attracting over 800 new investors. The campaign will remain open until February 25 or until the maximum funding threshold is met. And as of right now, the company has raised over €2.5 million. The newly raised funds will be used to complete the final stages of research and development ahead of restaurant sales, support marketing efforts for the company’s first product launch, and finance the production of the first cultivated beef burgers intended for sale. CEO Maarten Bosch stated that the initiative was launched in response to ongoing interest from individuals wanting to invest …
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+Argentine biotechnology company Stämm has partnered with Israeli cultivated meat producer SuperMeat to enhance biomanufacturing processes for cultivated chicken. The collaboration, supported by mutual investor Varana Capital, will focus on integrating Stämm’s continuous bioprocessing technology into SuperMeat’s production system. The partnership will benchmark the application of Stämm’s Bioprocessor, an automated, bubble-free bioreactor designed to improve efficiency in cell culture. Previously used in biologics manufacturing, the technology has demonstrated a 15-fold increase in volumetric productivity and cost reductions in stem cell production. The pilot will evaluate how the system can be applied to cultivated meat, with a particular focus on muscle fiber growth, elongation, and the formation of mature tissue. “In the coming months, a joint team will benchmark and evaluate how to integrate our Bioprocessor …
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+In a recent Future of Foods interview, Alex Crisp, spoke to CEO and founder Didier Toubia on the progress of Aleph Farms. The company, which has been at the forefront of the cultivated meat industry, now has permission in at least one jurisdiction to sell its cultivated beef (Aleph Cuts) is doubling down on efficiency, market alignment, and looking at scalability. “Cultivated meat is a new animal protein category that is actually meeting expectations for a more sustainable, healthier, and delicious new experience,” Aleph Farms explains. “Instead of farming the whole animal, slaughtering them, and then harvesting meat from their carcass, we’re able to directly grow the developed part of the animal—the interesting products out of its whole body.” One of the biggest milestones for …
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+On January 11, a seminar on technological innovation and the development of new protein foods was held in Fengtai, Beijing, as part of the region’s innovation initiatives. The event was themed “Smart Manufacturing for a Shared Future” and organized by the People’s Government of Fengtai District and Beijing Shounong Food Group Co., Ltd. (Shounong Food Group). During the seminar, the China Meat Food Research Center’s New Protein Food Technology Innovation Hub was officially launched, marking the establishment of China’s first dedicated new protein technology innovation center in Fengtai. According to a report, with an investment of over $11 million, this cutting-edge facility in Beijing’s Fengtai District serves as a cornerstone of the new Bei",vegconomist.com,2025-04-17,7,Cultivated Meat: Latest News 2025 - vegconomist: the vegan business magazine,article,0.08320630113,108,213,150.2440191
+https://vegconomist.com/organisations-and-brands/angel-yeast/,false,"Reports on a specific event (Angel Yeast winning an award, new facility, product launches) in a news-like format.",Angel Yeast News - vegconomist - the vegan business magazine,"Find all Angel Yeast news in chronological order with our extensive archive and stay informed on Angel Yeast and the vegan, plant-based and cellular agriculture market.","AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards. The awards were hosted by FoodBev and took place on March 17, 2025, at the IFE International Food and Beverage Exhibition’s Trend and Innovation Platform in London, UK. AngeoPro Yeast Protein beat a record number of entries to take the top spot. The accolade recognizes products that meet consumers’ evolving needs, offering innovative, sustainable, and nutritious options. AngeoPro is a plant-based option that is said to provide a complete amino acid profile, superior digestibility, and exceptional functional properties. The ingredient has a neutral taste and is created using fermentation. According to Angel Yeast, it significantly reduces land, water, and energy consumption …
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+Emerging Trends in Nutritional Prevention The Innova Market Insights 2024 report reveals two dominant global trends: “Proactive Prevention Before Health Concerns Emerge” and “Health-Focused Fusion in Indulgent Categories.” Over one-third of global consumers now prioritize preventive health measures, with weight management, cardiovascular health, and bone strength ranking as top concerns. For health-conscious demographics pursuing active ageing, functional beverages offering both nutritional value and sensory appeal are gaining unprecedented traction. Protein Beverages: A Portable Nutritional Revolution As versatile carriers of targeted nutrition, ready-to-drink (RTD) beverages have evolved into sophisticated solutions spanning sports nutrition, dairy alternatives, meal replacements, and protein fortification. The protein beverage category, segmented by protein sources into animal-based, plant-based, and hybrid formulations, now encompasses: With 82% of health claims in dairy/non-dairy categories emphasizing protein …
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+Chinese manufacturer Angel Yeast has completed the construction of a new industrial yeast protein production facility as part of a project at Baiyang Yichang. The plant will be able to produce 11,000 tons of high-quality yeast protein per year, significantly boosting production efficiency. It will begin operations later in 2025. Angel Yeast has developed a method to extract sustainable proteins from yeast within hours, reportedly producing just 5% of the emissions associated with animal protein. The company’s AngeoPro protein is said to have significantly broadened the applications of yeast protein; it can be used in protein bars, high-protein cereals, chips, cookies, meat alternatives, and more. “AngeoPro has redefined ‘future protein’, boasting 80% higher protein content and a 96% protein utilization rate that surpasses nearly all …
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+Angel Yeast a leader in the production of yeast and yeast-related products, specializes in a wide range of applications across various industries. Founded in 1986, Angel Yeast has grown to become one of the largest yeast producers worldwide, with a strong presence in both domestic and international markets. The company is particularly known for its high-quality baker’s yeast, which is used in bread and other bakery products, as well as its fermentation products, such as yeast extract and other flavor-enhancing ingredients. In addition to its core products, Angel Yeast also offers solutions for the plant-based food industry, with yeast-based ingredients being utilized in the production of vegan and plant-based meat alternatives, providing key functional properties such as texture, flavor, and nutritional enhancement. We were pleased …
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+The health and nutrition landscape is witnessing a significant shift as yeast protein gains recognition for its comprehensive benefits. Recent research and market trends highlight this sustainable protein source’s growing impact in supporting active lifestyles and overall wellness. AngeoPro yeast protein from the leading yeast and biotech company Angel Yeast, derived from Saccharomyces cerevisiae, demonstrates impressive nutritional credentials with its 80% protein content and complete amino acid profile. The protein stands out for its excellent biological value, containing all nine essential amino acids necessary for optimal muscle protein synthesis and recovery. One of the most notable features of Angel yeast protein AngeoPro is its slow-digesting properties, providing sustained amino acid and energy release and prolonged satiety. This makes it an excellent choice not only for …
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+Angel Yeast, a leading global yeast manufacturer, has introduced a groundbreaking yeast protein solution that promises to revolutionize the alternative protein market. This innovation addresses key challenges in the plant-based protein sector, offering enhanced nutrition, improved flavor, and superior functionality. Nutritional Powerhouse Yeast protein is a kind of microbial protein with over 80% protein content. According to Winston Sun, Product Manager of Angel Yeast Europe, “Yeast protein is a complete protein, containing all nine essential amino acids that the human body cannot produce on its own.” This nutritional profile sets it apart from many plant-based proteins that often lack one or more essential amino acids. Sun highlights that yeast protein’s leucine content is comparable to whey protein, making it an excellent choice for muscle repair …
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+Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market. The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry. “For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, …
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+DUBLIN–(BUSINESS WIRE)–The “Yeast Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2021-2026” report has been added to ResearchAndMarkets.com’s offering. The global yeast market exhibited moderate growth during 2015-2020. Looking forward, the global yeast market is expected to grow at a CAGR of around 5% during the forecast period (2021-2026). Yeast is a single-cell microorganism which can grow with or without oxygen. In the presence of oxygen, it converts sugar into energy, biomass and carbon dioxide. Whereas in the absence of oxygen, it does not grow efficiently, and the sugar is converted into intermediate by-products such as glycerol, ethanol and carbon dioxide. As it is a rich source of vitamins and high dietary proteins, it is commonly used in the production of food products …",vegconomist.com,2025-03-27,28,Angel Yeast News - vegconomist - the vegan business magazine,article,0.04349829448,42,157,150.2440191
+https://vegconomist.com/category/pet-food/,false,"Reports on various specific events and announcements in the pet food industry, including product launches, company collaborations, and research findings.",Pet Food: Latest News 2025 - vegconomist: the vegan business magazine,none,"Biotech company BioCraft Pet Nutrition has announced a collaboration with Prefera Petfood, a specialist in premium natural wet pet food production, to commercialize cat food made from cultivated mouse meat. The first product launched by the partnership will be a hypoallergenic, nutritionally complete mouse “mousse”. The food is a source of protein and provides an omega-6 to omega-3 fatty acid ratio that is said to be superior to traditional meat. It is described as a sustainable option that is very similar to the natural small prey diet of cats. In most products made using cellular agriculture, the percentage of cultivated ingredients used is relatively low; however, BioCraft’s product is made from 99% cultivated mouse meat. Palatability tests have reportedly demonstrated exceptional acceptance rates among cats, …
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+BioCraft Pet Nutrition, a biotech company developing cultivated animal ingredients for the pet food market, announces that it has received registration from the Austrian authorities to use its ingredients in the European Union. There is currently no pre-market approval process in the EU for animal feed ingredients, but companies must meet legal requirements to ensure their products are safe and become registered users of animal byproducts. BioCraft has now met these obligations, meaning it can begin selling ingredients to EU pet food producers. BioCraft has achieved legal status following rigorous studies conducted over a three-year period, which confirmed that the company’s ingredients are produced using stable, non-immortalized, non-genetically modified animal cells. They were also found to be free of pathogens, viruses, heavy metals, and biogenic …
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+CULT Food Science Corp. has announced that its subsidiary, Further Foods Inc., has entered into a research and development (R&D) supply agreement with a cultivated meat producer. The agreement secures a supply of cultivated meat for the creation of Noochies!, a line of pet treats made from lab-grown meat. Noochies! will be introduced at the Global Pet Show in Orlando, Florida, from March 26-28. The event will serve as an opportunity to present the pet treat line to distributors and consumers in the pet food industry. Further Foods is also expanding its distribution in Asia, specifically targeting Southeast Asia, where it has received initial orders from a distributor. Additional discussions are ongoing with other potential partners in the region. The growing interest in sustainable pet …
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+SAN MATEO, Calif.–(BUSINESS WIRE)–Calysta and Marsapet have launched the first complete dog food featuring FeedKind Pet protein, a cultured protein fermented without using any arable land or animal ingredients. Produced under its Marsavet line and targeted at animal health, MicroBell dry kibble is a vegan, grain-free, and gluten-free pet food with all the necessary amino acids to keep dogs healthy. MicroBell is primarily comprised of sweet potatoes, peas, FeedKind protein, and potatoes, and is particularly well suited for dogs with allergies or sensitive stomachs. The high nutrient density, balanced amino acid profile, and attractive palatability of FeedKind Pet make it an excellent option for pet parents who want the nutrition usually available in animal protein, without the animal. Herman Sloot, Calysta’s VP of Global Sales said: …
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+A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …
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+Nutraland USA, a provider of plant-based ingredients for the nutraceutical, cosmeceutical, and food and beverage industries, has joined the National Animal Supplement Council (NASC) as a Preferred Supplier. NASC is a non-profit organization promoting the responsible manufacture and marketing of animal supplements. To gain Preferred Supplier status, member companies must meet stringent industry standards relating to quality, safety, and efficacy. To qualify, Nutraland USA underwent a rigorous process to ensure its compliance with Current Good Manufacturing Practices (cGMPs). This included comprehensive assessments of the company’s manufacturing processes, quality control procedures, and ingredient sourcing. “We are thrilled to join NASC as a Preferred Supplier,” said Sanying Xu, President of Nutraland USA. “This recognition reaffirms our dedication to providing science-backed, all-natural ingredients that support the health and …
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+UK-based alt protein pet food startup Omni has appeared on business pitching TV show Dragons’ Den, achieving what is claimed to be the highest ever pet food valuation seen on the programme. Founders Dr. Guy Sandelowsky and Shiv Sivakumar secured a £75,000 investment from Steven Bartlett and Deborah Meaden in exchange for 2.5% equity. The Dragons were impressed by Omni’s significant growth since its launch in 2021; so far, the company has served over five million plant-based meals to pets in the UK alone, with over 400% sales growth. Omni faced challenges about some of its numbers from Dragons Peter Jones and Tokar Sulyman. In response, Sivakumar explained that while the business spends £40 to acquire a customer, that customer will have a £400 lifetime …
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+In response to the recent launch of Chick Bites, the world’s first pet food containing cultivated meat, Andrew Knight, veterinary professor of Animal Welfare and a UK, European, American and New Zealand veterinary specialist, offers an in-depth commentary on the significance of this significant development. The new product, which combines plant-based ingredients with Meatly’s cultivated chicken, marks a major step forward in sustainable pet food, with a limited release now available at Pets at Home in Brentford, London. In this video, Knight provides valuable insights into the environmental benefits of cell-based meat in pet food and the potential health considerations for pets. He also discusses the future of the cultivated meat industry in pet care and the broader ethical implications. The commentary includes a clip …
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+UK cultivated meat producer Meatly has partnered with plant-based pet food brand THE PACK to launch what is claimed to be the world’s first pet food made with cultivated meat. Called Chick Bites, the product combines plant-based ingredients with Meatly’s cultivated chicken, providing an alternative to traditional dog treats. A limited release of the product will be available at Pets at Home Brentford, London, from February 7. Pets at Home is a British pet store chain and one of the largest investors in Meatly; with the new launch, it has reportedly become the first retailer globally to sell pet food containing cultivated meat, aligning with its sustainability goals. Meatly now plans to raise additional funding to expand production and make its cultivated chicken more widely …
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+Meatly, the UK’s only regulatory-approved cultivated meat company, announces the latest findings from its feeding trials with dogs for Meatly Chicken and a new investment round. The feeding trials, claimed to be the first in the world to evaluate a cultivated meat ingredient for pets, demonstrated that Meatly Chicken is safe, showing no significant adverse effects across 134 recorded meals. Since taste is king, even for dogs, alongside safety, the trials aimed to investigate if the canines liked the Meatly Chicken product. According to the results, “dogs are keen for seconds.” 50% of dogs continued licking the bowl after the meal, 75% of dogs reportedly enjoyed the cultivated meat more than their baseline diet, and 75% of dogs started their meals immediately or within a …
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+Modern Plant-Based Foods Inc. (CSE: MEAT), a Vancouver-based company specializing in plant-based food products, has announced the completion of its acquisition of AnimalKind, a plant-based pet food company headquartered in Richmond, British Columbia. Through this acquisition, Modern Plant-Based Foods is expanding into the plant-based pet food sector, diversifying its portfolio beyond human food products. The acquisition of AnimalKind was finalized through the purchase of all outstanding securities of 1471394 B.C. Ltd., the company operating under the AnimalKind brand. AnimalKind’s product line includes sustainably sourced, plant-based treats for pets, such as blueberry, apple, and pumpkin treats for dogs. According to the Share Exchange Agreement terms, Modern Plant-Based Foods issued a total of 4 million common shares to AnimalKind’s shareholders. Each share was valued at $0.20, for …
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+CULT Food Science subsidiary, Further Foods Inc., yesterday announced the launch of new Noochies! Immune Sprinkles for cats and dogs, the first products from its line of Sprinkles toppers, in the US and Canada. CULT raised CAD$800,000 to expand the Noochies! portfolio back in May, with CEO Mitchell Scott stating at the time, “CULT is uniquely positioned to play a key part in the transformation of our food system. The funds raised in this private placement will allow us to further scale our portfolio company, Noochies, and establish it as a fast-growing, sustainable pet food brand.” This July, the company preannounced its plans to submit a feeding trial protocol for FDA approval of its cultivated chicken ingredient, and in August, Further Foods initiated the regulatory …
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+California’s Friends & Family Pet Food Co., a startup developing feed options with sustainable proteins, is collaborating with Novel Farms, a cell ag startup also based in California, to introduce cultivated meat products for dogs and cats. Reportedly, the companies are in the testing and prototyping stages, aiming for a product line launch in 2025, targeting the San Francisco Bay Area. The resulting pet food products will combine cultivated meat with plant-based ingredients, mirroring the approach used by cultivated meat companies. Friends & Family has also partnered with Singapore’s UMAMI Bioworks to create cultivated seafood treats for cats enriched with high-value microalgae and essential nutrients for healthier diets. Moving from factory-farmed animal protein Joshua Errett (CEO, formerly of Because, Animals), Jonny Cruz, and Sarah Dodd founded Friends …
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+UK plant-based pet food brand THE PACK has reported that it saw 41% growth in the first half of 2024 compared to the same period last year. The company also now has over 200 customers signed up for regular D2C orders. THE PACK is currently looking to raise £100,000 via an ongoing crowdfunding campaign to fuel further expansion. The brand notes that the plant-based pet food market is seeing rapid growth globally, indicating that there is likely to be strong demand for its products. A Vegan Society report published in 2022 found that a significant proportion of Brits were interested in buying plant-based food for their pets, and that the trend was not limited to vegetarian and vegan pet owners. According to THE PACK, the …
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+A new study has examined health outcomes for 2,536 dogs who were fed a conventional meat, raw meat, or plant-based diet for at least a year. Seven indicators of illness were studied, along with 22 specific health disorders. The results show that dogs fed plant-based diets had superior health outcomes to those fed conventional meat for all seven indicators, with the difference described as “substantial and statistically significant”. The plant-based dogs were also more than 50% less likely to develop six specific health disorders — body weight problems, musculoskeletal issues, gastrointestinal issues, swollen anal glands, and dental or oral problems. No health disorder was consistently more prevalent in dogs fed a plant-based diet. Furthermore, the plant-based group was 21% less likely to have multiple veterinary …
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+Big Idea Ventures, in collaboration with Mars Petcare, AAK, and Bühler, has announced the launch of the Next Generation Pet Food Program. This initiative seeks to foster innovation in the pet food industry by engaging human food startups to develop sustainable solutions for pet nutrition. The program is particularly focused on reducing carbon emissions through the development of novel ingredients, sustainable protein and fat sources, and advanced processing technologies. This initiative is a joint effort by several industry leaders. Mars Petcare, known for its contributions to veterinary care and pet nutrition, is partnering with AAK, a company specializing in plant-based oils and fats, and Bühler, a global provider of technology for food and feed production. Together, these companies aim to support startups that can introduce …
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+Plant-based pet food brand Wild Earth has announced the launch of its first nutritionally complete vegan cat food. Called Unicorn Pate, the wet food exceeds the requirements of AAFCO, an independent organization that sets standards for pet food safety and regulation. It contains ingredients such as lentils, peas, sweet potatoes, and marine microalgae, with added vitamins and minerals. Unlike dogs, which are omnivorous, cats are considered to be obligate carnivores since they require nutrients not naturally found in plants. This includes taurine, an essential amino acid that cats cannot produce themselves and must get from their food. However, Unicorn Pate has been formulated to contain all the nutrients cats require without animal ingredients. Good outcomes for vegan cats The launch comes after a study published …
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+FeedKind Pet, an air-based protein for pet food claimed to be nutritious and super sustainable, will soon be available to pet food manufacturers across Europe to cater to consumers looking for high-quality, health-supporting, eco-friendly pet food products. The multinational biotechnology company Calysta, its developer and producer, announces it has shipped the first large batch of FeedKind Pet to its warehouse in Poland. The shipments originated from Chongqing, China, produced by Calysseo, a joint venture between Calysta and Adisseo, which is one of the world leaders in animal nutrition with a turnover of €1.72 billion in 2023 and more than 4,200 customers. According to Calysta, Calysseo’s facilities include two of the world’s largest fermenters, each having a 10,000-ton capacity, to ferment the protein at full commercial scale. Herman …
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+The new “VEGDOG POPS” product is a dog popcorn made from potatoes. The “VEGDOG POPS” were first tried in the VegDog Advent calendar 2023. After positive customer feedback, VegDog now permanently introduces the dog snack. The snack for dogs is low in fat, low in calories, and consists of only three ingredients. VEGDOG’s product portfolio includes wet, dry, and supplements as well as snacks. The range is tailored to various needs and age groups, gluten-free and suitable for allergic dogs. The VEGDOG product range is to be continuously expanded in order to respond even better to individual tastes and needs. The vegan treats can make the process of getting started with vegetable dog nutrition easier for pet parents. The perfect training snack “Because they are …
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+US pet food brand Noochies! announces that it has initiated the first steps of the regulatory process to introduce a cultivated chicken dog product in the US market. Further Foods, the brand’s parent company owned by Canada’s CULT Food Science, has completed and submitted a feeding trial protocol for dogs to the FDA. The feeding trials, necessary to ensure the novel ingredient’s safety and efficacy, will start later this year, contingent on the FDA’s approval. The protocol’s design was developed in collaboration with Dr. Sarah Dodd, co-founder of the US startup Friends & Family Pet Food Co. Noochies! has already introduced two unique products featuring an alternative protein: Freeze-Dried Dog and Cat Snacks, crafted with a dried yeast protein developed by CULT Food Science. Mitchell Scott, …",vegconomist.com,2025-04-07,17,Pet Food: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06902853497,89,212,150.2440191
+https://vegconomist.com/organisations-and-brands/bridge2food/,false,Reports on a specific event (Plenitude Project conference) in a news-like format.,Bridge2Food News - vegconomist - the vegan business magazine,"Find all Bridge2Food news in chronological order with our extensive archive and stay informed on Bridge2Food and the vegan, plant-based and cellular agriculture market.","Plenitude is a project launched by a consortium of ten partners spanning biotech, protein expertise, sustainability, and three key players in food – Mosa Meat, Vivera, and ABP. The group has announced the go-ahead for the building of a first-of-its-kind, large-scale mycoprotein facility, following its securing last year of €17m in funding.
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+The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …",vegconomist.com,2025-04-11,13,Bridge2Food News - vegconomist - the vegan business magazine,article,0.03230623238,28,142,150.2440191
+https://vegconomist.com/organisations-and-brands/enough/,false,Reports on a specific corporate event (funding round) in a news-like format,ENOUGH News - vegconomist - the vegan business magazine,"Find all ENOUGH news in chronological order with our extensive archive and stay informed on ENOUGH and the vegan, plant-based and cellular agriculture market.","Scottish food-tech startup ENOUGH has raised €42 million in its Series B funding round. The company ferments fungi to produce a highly sustainable meat alternative called ABUNDA®.
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+Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …",vegconomist.com,2025-04-04,20,ENOUGH News - vegconomist - the vegan business magazine,article,0.04463482517,51,176,150.2440191
+https://vegconomist.com/category/gastronomy-food-service/food-service/,false,"Reports on multiple specific events in the food service industry, such as new product launches, partnerships, and policy changes, in a news-style format.",Food Service: Latest News 2025 - vegconomist: the vegan business magazine,none,"Humane World for Animals, formerly called the Humane Society of the United States, has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact through plant-based menu changes. Called the Food Service Industry Protein Sustainability Scorecard, the report features companies that are collectively responsible for serving tens of thousands of meals per day, including at K-12 schools, colleges, universities, corporate offices, sports arenas, public facilities, and more. The scorecard was compiled by surveying companies and collecting information about their sustainability commitments, along with the steps they are taking to achieve these goals. The following companies all earned A grades: “Customers value transparency” The scorecard evaluates concrete, evidence-backed efforts to reduce food-related emissions, finding …
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+UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
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+Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the United States. The decision follows steady regional growth and increasing consumer demand for plant-based fast-casual dining options. Founded in 2018 in Las Vegas by Kristen and Carlos Corral, along with Regina and Dan Simmons, the company began as a single-location operation and has since expanded to six locations across Las Vegas and San Diego. The brand has also introduced a grocery product line distributed nationally. Earlier this year, the US Small Business Administration named the founding team the 2025 Small Business Persons of the Year for Nevada. “Our original goal was to make plant-based food exciting. Franchising allows us to grow that vision beyond our …
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+Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations. The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan. Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted …
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+The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing the total to 400 by 2026 CHICAGO–(BUSINESS WIRE)–#healthcare–Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year. The plant-forward patient menus position nutritious, sustainable plant-based meals as the default option for one meal per day, while preserving …
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+Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier. Through the partnership, Actual Veggies’ chef-crafted Black Bean Burger will be available across Eurest’s more than 1,600 marketplaces US-wide. The launch comes after Chris Ivens-Brown, Chief Culinary Officer for Eurest and Compass Group North America, bought a box of Actual Veggies burgers to try at home. He was so impressed that he submitted an inquiry to the company, which ultimately led to the partnership. Actual Veggies’ burgers are made using fresh whole vegetables, grains, and a signature spice blend. Eurest’s research and development chefs have developed a variety of recipes highlighting the burgers’ flavors and textures; research conducted by the company reportedly indicates that …
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+Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations. In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups. The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions …
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+Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu. Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices. “At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the …
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+Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …
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+Hamburg-based foodtech startup The Raging Pig Company has introduced a new plant-based burger patty designed for the food service industry. The Raging Burger Patty, made from peas and mushrooms, is intended for use as a traditional burger patty or as a smash-burger, a preparation method that involves pressing the patty onto a grill to create a crispy exterior and a caramelized flavor. According to the company, the patty was developed to meet the needs of professional kitchens and provide a plant-based alternative to conventional smash-burgers. Dr. Arne Ewerbeck, founder of The Raging Pig Company, explained, “Smash-burgers are more popular than ever, but plant-based alternatives are often still overlooked in the foodservice industry. “With our patty, we’re introducing a plant-based smash-burger to the market – flavorful, juicy, and perfect …
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+For over a century, INTERNORGA has been the go-to event for hospitality professionals, offering a comprehensive overview of market developments, cutting-edge solutions and future trends. It is the ultimate meeting point where industry leaders, innovative start-ups, and top decision-makers come together to shape the future of foodservice and hospitality. The event, which draws over 80,000 visitors and 1,200 exhibitors from more than 30 countries, has become a vital hub for hospitality professionals seeking to tap into global trends, discover the latest innovations, and expand their international network. With its new theme, ‘Where trends take off,’ INTERNORGA takes place from 14 to 18 March 2025 in Hamburg, Germany. Matthias Balz has been instrumental in shaping the successful development of INTERNORGA – the leading international trade fair …
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+Actual Veggies, a company specializing in vegetable-based burgers, has raised $7 million in a Series A funding round to support its retail expansion and product development. The round was led by Relentless Consumer Partners, with additional participation from New Fare Partners, Todd Lachman (Sovos Brands founder and Sauer Brands chairman), and investor Ben Rawitz. In addition to expanding its retail footprint, Actual Veggies has secured a foodservice contract with Compass Group, which will introduce its products to corporate dining programs, hospitals, and schools, including at companies such as Amazon and Google. The company’s Black Bean Burger is also set to launch in all 82 Costco locations in the Southeast region next month. Co-founder and co-CEO Hailey Swartz stated, “We set out to create the most …
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+Dunkin’, the second-largest coffee chain in the United States, has eliminated the surcharge for plant-based milk at its more than 9,500 locations. This decision follows similar moves by Starbucks, Dutch Bros, and Scooter’s Coffee, marking a shift among major coffee chains toward more equitable pricing for non-dairy alternatives. The change comes after discussions with the advocacy group Mercy For Animals, which has campaigned against additional costs for plant-based milk. Advocacy groups argue that surcharges for dairy alternatives disproportionately impact people who are lactose intolerant. Mercy for Animals has noted that the extra cost makes non-dairy options more accessible to these consumers. Jennifer Behr, corporate relations manager at the organization, stated, “Mercy For Animals applauds Dunkin’ for this landmark decision. Plant-based milk upcharges create barriers for …
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+How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …
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+The US’s fourth-largest coffee chain, Scooter’s Coffee, has removed the upcharge for plant-based milk alternatives at its 800+ locations across 29 states. The change follows discussions with the corporate engagement team from animal protection organization Mercy for Animals, which urged Scooter’s Coffee to promote inclusivity by making plant-based options more accessible. Mercy for Animals notes that almost 90% of people from some areas of East Asia are lactose intolerant, along with 80% of Native Americans, 65% of Africans and African Americans, and 50% of Latin Americans. Milk alternatives also have a much lower environmental impact than cow’s milk, meaning that removing the upcharge has benefits for both human health and the environment. “We are thrilled that Scooter’s Coffee has listened to their customers and taken …
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+Stockholm-based Stockeld Dreamery has announced a partnership with PLNT Burger, a plant-based burger chain with 13 locations across New York City, Massachusetts, Washington, D.C., Virginia, and Maryland. The collaboration introduces Stockeld’s Cultured Cheddar as the flagship cheese for PLNT Burger’s menu, a deal that has been in development for 18 months. The partnership has been facilitated through Stockeld’s distribution arrangement with Sysco. The move is part of Stockeld Dreamery’s ongoing efforts to establish a stronger presence in the US foodservice sector, particularly in the Northeast and Mid-Atlantic regions. In a LinkedIn post, Sorosh Tavakoli, CEO of Stockeld Dreamery, outlined three key reasons for the collaboration. These include the alignment of both companies’ regional focus, shared emphasis on high-quality food, and PLNT Burger’s recent profitability and …
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+Beyond Meat has announced the launch of its plant-based Beyond Steak in France, marking the product’s first entry into the French food service market. Starting in February 2025, the offering will be available to restaurants nationwide, aiming to provide a versatile option for those seeking plant-based menu additions. The Beyond Steak pieces, crafted from plant-based ingredients such as fava beans and wheat, are designed to replicate the taste and texture of conventional steak. Each 100g portion delivers 24g of protein and contains 182 calories, with only 1g of saturated fat and no cholesterol. The company also released a life cycle assessment (LCA) study of its Beyond Steak earlier this month, which found that the product generates 84% less greenhouse gas emissions and requires 93% less …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Foodservice – Gateway to Changing Consumer Habits February 20th, 10:30 AM CT (CHICAGO) | 5:30 PM CET (BERLIN) | 4:30 PM GMT (LONDON) >> Register now! The foodservice sector holds immense potential as a gateway to driving the global transition toward a more sustainable and plant-based food system. As a critical player in shaping consumer habits and preferences, the industry has the power to transform the game—but how is it leveraging this influence? What strategies are currently being deployed by key players? Where are …
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+Miyoko’s Creamery, a producer of plant-based dairy alternatives, has announced a partnership with DoubleDave’s Pizzaworks, a regional pizza chain in the US with locations in Texas and Oklahoma. The collaboration introduces Miyoko’s Pourable Plant Milk Mozzarella as a dairy-free option for customers to add or substitute on any menu item. DoubleDave’s Pizzaworks, known for its menu items such as Peproni Rolls® and Philly Cheesesteak Stromboli, views the partnership as an opportunity to expand its offerings to include more inclusive options. Marc Asmussen, director of sales, food service at Miyoko’s Creamery, commented on the partnership: “This collaboration marks a significant step in making delicious, sustainable, and accessible dairy-free options available to even more pizza fans. Because we believe that great food should not only taste amazing …
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+Veganuary has partnered with vegan food discovery platform HappyCow to launch its third-ever rankings of the Latin American countries and cities with the most vegan restaurant options. The study reveals that there are now over 10,000 vegan, vegetarian, and vegan-friendly restaurants in Latin America, up by more than 1,700 compared to 2023. This represents an increase of 21.6%. Rankings by country Brazil takes the top spot in the country rankings with 2,953 vegan-friendly restaurants. Mexico has only 33 fewer, and also has the highest number of fully vegan restaurants. Colombia is in third place, followed by Chile. The latter has seen a huge 27.7% increase in vegan-friendly restaurants, with almost 200 new options added last year. Argentina, Peru, Ecuador, Uruguay, Bolivia, and Paraguay make up …",vegconomist.com,2025-04-22,2,Food Service: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07012431285,81,203,150.2440191
+https://vegconomist.com/organisations-and-brands/avo-werke/,false,"This is a promotional article about a company's product line, not a factual news report.",AVO-Werke News - vegconomist - the vegan business magazine,"Find all AVO-Werke news in chronological order with our extensive archive and stay informed on AVO-Werke and the vegan, plant-based and cellular agriculture market.","AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …",vegconomist.com,2025-03-30,25,AVO-Werke News - vegconomist - the vegan business magazine,article,0.0195432612,9,110,150.2440191
+https://vegconomist.com/fungi-mushrooms-mycelium/former-mycorena-ceo-launches-smaqo-focus-direct-to-consumer-fungi-products/,true,Reports on a specific event (launch of SMAQO) with news-style reporting,Former Mycorena CEO Launches SMAQO with Focus on Direct-to-Consumer Fungi Products - vegconomist - the vegan business magazine,"Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products.","Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products.
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+After leading Mycorena through its development of mycoprotein ingredients, Nair identified a significant gap in reaching end consumers. While Mycorena’s B2B model enabled it to create innovative products, it fell short in terms of direct consumer access.
+
+Speaking to vegconomist, Nair explained, “Despite having exceptional products and groundbreaking innovations, we were heavily reliant on large food companies for manufacturing and distribution of the final food products. This dependency meant that our offerings rarely reached everyday consumers as we had hoped.”
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+This realization led Nair to reframe his approach with SMAQO. “At SMAQO, we’re focused on building a business model that connects directly with consumers. That way, we can ensure that our innovations and high-quality products truly reach people and make a meaningful difference in how we experience food today,” Nair said.
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+## Fungi protein-based alternatives
+
+SMAQO’s product lineup will feature fungi protein-based alternatives, including meatballs, burgers, and bolognese. Fungi protein is noted for its nutritional benefits, including a complete amino acid profile, high fiber content, and low fat. It also requires far fewer resources—land, water, and energy—compared to traditional animal-based protein sources, positioning it as an efficient and eco-friendly option.
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+Reflecting on the potential of fungi protein, Nair noted, “Fungi mycelium stands out in the alternative protein space due to its natural umami flavor, fibrous meat-like texture, and high protein content. From a sustainability perspective, fungi require very little land, water, or energy to grow, making them one of the most efficient and eco-friendly protein sources available today.”
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+SMAQO plans to expand its reach beyond the Nordic region, with global growth in mind. In the near term, Nair is focused on building the brand and creating a line of hybrid and pure fungi-based products in the meat alternative category.
+
+## Asset-light strategy
+
+Reflecting on his experience at Mycorena, Nair noted the importance of remaining “asset-light” by prioritizing technology and branding rather than large infrastructure investments. He also stressed the importance of engaging with consumers early to validate product relevance. “The product must be healthy, nutritious, affordable, and genuinely relevant to the consumer,” he said.
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+SMAQO’s first products will be available in the Nordic region, with plans for further global expansion. The company is positioning itself within the growing fungi protein sector, which is seen as a sustainable and nutritious alternative to traditional protein sources.",vegconomist.com,2025-04-15,9,Former Mycorena CEO Launches SMAQO with Focus on Direct-to-Consumer Fungi Products - vegconomist - the vegan business magazine,article,0.027182844,29,133,150.2440191
+https://vegconomist.com/organisations-and-brands/novonesis/,false,"Reports on a specific research finding from Novonesis, presented in a news-like format.",Novonesis News - vegconomist - the vegan business magazine,"Find all Novonesis news in chronological order with our extensive archive and stay informed on Novonesis and the vegan, plant-based and cellular agriculture market.","A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …",vegconomist.com,2025-04-10,14,Novonesis News - vegconomist - the vegan business magazine,article,0.02045127773,10,111,150.2440191
+https://vegconomist.com/category/gastronomy-food-service/delivery-services/,false,"Reports on multiple specific events related to vegan food delivery services, including partnerships, launches, and survey results.",Delivery Services: Latest News 2025 - vegconomist: the vegan business magazine,none,"UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
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+The food delivery boom is changing how consumers engage with food, and plant-based brands must adapt. With global delivery revenues estimated to reach USD 1.40 trillion by the end of 2025, convenience is now a key driver of food choices. The rise of plant-based meal kits and restaurant delivery services makes plant-based eating more accessible than ever. Tapping into the food delivery trend Meal kit providers like Planthood and Purple Carrot are thriving, while mainstream services such as Gousto and HelloFresh are expanding their plant-based options. Meanwhile, Deliveroo and UberEats report growing demand for plant-based meals, showing a shift in consumer habits. Brands like Planty and Grubby in the UK are capitalising on this, offering frozen and fresh plant-based meal deliveries. New data suggests that …
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+UK plant-based meal kit service GRUBBY has extended its partnership with vegan chef duo BOSH! following the success of their co-branded products. Over 100,000 GRUBBY x BOSH! meal kits have been sold since the collaboration began 18 months ago, with some varieties completely selling out. Now, the brands have launched ten new dishes, including Gochujang Tofu Mac & Cheese, Crispy Chilli Plant-Based Beef, Peanut Butter & Tenderstem Udon Soup, and Zingy Green Enchiladas with Avocado. The new recipes are already available on GRUBBY’s menu, with at least two to be featured each week. The range will be expanded throughout 2025 and beyond. “GRUBBY’s ambition to cook with more plants aligns perfectly with the BOSH! mission to put more plants on plates, and they stood out …
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+Two leading UK vegan food companies, the famous fried chick*n brand VFC and Grubby, a recipe kit startup, have partnered to offer exclusive high-protein dishes for Veganuary. VFC will be Grubby’s “breaded chick*n partner,” adding three new recipes: Crispy Chicken Burger, Korean Fried Chicken, and Chicken Katsu Curry. The brand’s popular range of fried chicken alternative products will add a protein-rich alternative to Grubby’s healthy fakeaway and street food 2024 menu. The collaboration will expand to provide five new recipes during the year. Alison Reilly, Head of Marketing for VFC, said: “As the leading plant-based meal kit in the market, partnering with Grubby is a fantastic way to convert new consumers to the incredible taste of VFC and realise our mission to spare as many chickens’ lives as …
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+Papa John’s announces its latest plant-based offering: the Vegan BBQ “Chicken” pizza, just in time for Veganuary. This new limited-time offering will be available from January 2nd at Papa John’s locations in the United Kingdom. Papa John’s also offered a plant-based pizza during Veganuary last year with its Ve-Du-Ya and Hot Pepper pizza, featuring plant-based ‘nduja, a spicy spreadable sausage, topped with green peppers and jalapenos. Additionally, Papa John’s launched the Vegan BBQ Shot pizza in its Chilean locations last year, featuring NotCo’s NotChicken. The Vegan BBQ “Chicken” pizza 2024 builds on these previous successes after the pizza chain reported an 81% increase in plant-based pizza orders. The pizza includes a combination of Papa John’s vegan ‘Sheese,’ new plant-based “Chicken” slices, mushrooms, onions, and a BBQ …
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+Meal kit provider HelloFresh has published the results of a survey regarding plant-based foods among consumers in Germany, the UK, Denmark, Sweden, and Norway. The company states that, as the “owner of the richest and largest customer database on taste preferences,” it can reveal that, globally, the number of flexitarians among HelloFresh customers has grown significantly, that it can predict a growing demand for plant-based proteins, and that in its primary market of Germany, the number of consumers who chose a vegan option quadrupled over the course of this year. Consumers believe plant-based is better for climate The results of the survey suggest that, despite the prevailing popularity of meat consumption (Germany: 66.3%, Denmark: 81.9%, Norway: 85.2%, Sweden: 77.1%, UK: 74%), a substantial majority in …
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+Plantega, known for its innovative plant-based deli-in-store concept, is launching a special promotion for $5 Vegan Subs, available exclusively for online delivery through DoorDash in New York City. This campaign, reminiscent of Subway’s renowned $5 Footlong promotion, features six unique plant-based subs aimed at making plant-based foods more accessible and showcasing the ingredients from top plant-based brands. The $5 Vegan Sub menu features six options: the Wicked Meatball Sub, Chicken Tender Sub, Philly Meatball Sub, Ham & Cheese Sub, BBQ Meatball Sub, and Turkey & Cheese Sub. These sandwiches are crafted using ingredients from leading US plant-based companies such as Pleese Cheese, Prime Roots, WayFare Foods, and Fabalish. Plantega operates in over 50 bodegas across New York City, offering a unique deli-in-store model that provides …
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+Plant-based meal delivery service Daily Harvest has introduced a new collection of vegan, gluten-free pasta dishes. With this new release, Daily Harvest is expanding its menu beyond its classic smoothies, bowls, soups, and flatbreads, opening the door to a more diverse range of customers who are short on time but eager to explore healthy, plant-based alternatives. The new collection presents three gluten-free varieties: Zucchini and Gigante Bean Primavera, Tomato Basil and Portobello Bolognese, and White Bean and Spinach Pesto. These dishes are designed to serve as main courses for two or as side options for families or groups. Pasta, a classic comfort food Pasta is a favorite among consumers of all ages, making it an ideal gateway to introduce vegan dining options to a broader …
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+To celebrate Vegan World Month with good news, the charity Veganuary and Uber Eats have revealed positive findings from their latest research on vegan food delivery in Chile: more restaurants are offering vegan food on the app. Figures from the analysis show that the vegan category of Uber Eats has experienced a 45% increase compared to the previous year. And interestingly, it has already surpassed the 2022 growth mark so far this year. “We have seen that there is a great interest on the part of app users to open up to new options. At the same time, restaurants and associated businesses have made an effort to satisfy these new consumer trends, offering much more. Therefore, we believe that this is a trend that will continue to grow”, says Verónica …
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+Korean alternative meat brand UNLIMEAT expands plant-based dining options in South Korea’s Gangnam and Seocho districts with the launch of its plant-based Kimbap delivery service ‘Rollicious.’ UNLIMEAT, known for creating nutritious plant-based products using by-products that are often discarded in the food production process, operates Asia’s largest plant-based meat-exclusive factory. Its commitment to reducing waste and repurposing ‘ugly agricultural products’ has led to the development of a range of vegan products with a Korean twist. The Rollicious menu offers a selection of seven ‘Protein Bomb Kimbap’ items. These Kimbap rolls incorporate UNLIMEAT’s range of products, including char-grilled galbi, tuna, and pulled pork, along with JUST Egg’s folded plant-based egg. They also include Gochujang, wasabi, and Cheongyang peppers to add a kick of spice. Collaboration with …
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+Australian vegan meal kit subscription service, Just Add Vegan, has opened an AUD$700 thousand seed round to upgrade its subscription platform, enhance operational efficiency, and officially launch in New South Wales and the Australian Capital Territory. Just Add Vegan was founded in 2021 by Padma Lianos and Arthur Voorwinden as Australia’s first health-focused meal kit service, operating at the intersection of plant-based eating and convenience. Since its establishment, the company has tested its concept by delivering over 12,000 meal kits to more than 300 customers, allowing it to assess its viability, enhance its operations, and measure its potential success. “It was tremendously rewarding to see our vision come to life and to hear from customers that Just Add Vegan was actually ‘life-changing’ for them. Probably …
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+US brand Earth Company announces it is launching a new line of nutritious meal bowls priced at $6 or less. Founded by entrepreneur Max Koenig and celebrity chef Matthew Kenney, Earth Company seeks to revolutionize the ready-meal market by offering scalable, affordable vegan meals that are shipped ready-to-eat to consumers. Earth Company’s warm bowls, which include curry, chili and bolognese options, are made to offer an “enjoyable culinary experience” while targeting cardiovascular, metabolism, and gut health. The dishes are free from additives and provide over 80 nutrients, including complex carbohydrates, essential fatty acids, protein, and fiber. In addition to convenience – the bowls can be prepared in three minutes and have a shelf life of over one year – Earth Company practices environmental responsibility by …
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+Hooray Foods announces its award-winning plant-based bacon is now available via Hungryroot and Purple Carrot, two US meal kit and grocery services. By expanding its online footprint, Hooray says its bacon can now be accessed by more consumers without needing to visit a physical store. At Hungryroot, an all-in-one recipe and grocery service, Hooray Foods’ bacon will be incorporated into step-by-step recipes for dishes like BLTs and macaroni and cheese. Customers can also select the bacon as a single grocery item. Vegan meal kit leader Purple Carrot will add Hooray Foods’ bacon to its diverse selection of grocery offerings, and customers can also add the item to any recipe. Named “Best Breakfast Meat” Made with a “wholesome combination” of ingredients, Hooray Foods’ bacon is said to …
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+Barcelona-based Hunger Brands has announced the launch of a new 100% vegan brand tailored explicitly for delivery called Vungr, created in collaboration with plant-based meat company Heura Foods and vegan cheese startup Väcka. Vungr is a 100% vegan burger brand targeting vegans, vegetarians, flexitarians, and even meat lovers, looking for convenient animal protein-free options. Vungr’s burgers come in pita-bread style buns and, according to the brand, are the first of their kind in the Spanish market. Its range includes Classic Vegan, Four Cheeses, Not Pollo, Porteña Vegan, and Truvada Vegan. It launched initially at Glovo and Uber Eats, but the company announced expansion plans across Spain soon. In addition to its burger offerings, Vungr’s menu includes Not Pollo fingers by Heura in various flavors. Heura+Väcka=Vungr The new burgers feature Heura’s beef burger patties, which recently …
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+UK-based vegan delivery service Planty has reported that it is now selling 10,000 meals per month, with more than 300,000 meals sold since its launch in 2020. Planty’s success has been accelerated through partnerships with several major plant-based brands; its bestselling Not-a-Chicken Tikka Masala is made using Heura‘s chicken-style chunks, while Meatless Farm products are used for the Roast Dinner and Polpette Alfredo. The BBQ Beef Enchilada and the soon-to-launch Korean Bibimbap are made with Fable’s plant-based beef. A new meal made with Better Nature tempeh is set to launch this summer, and three of Planty’s existing meals — the Buddha Bowl, Sweet Chilli Tempeh Stir Fry, and Tempeh Lasagne — will also begin using Better Nature products. In 2022, Planty’s Not-a-Chicken Tikka Masala and …
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+Plant-based Asian street food by RIP Foods is now available for delivery in the German cities of Berlin and Potsdam, after the Barcelona-based brand partnered with GoTiger. Founded last year, GoTiger is an app providing same-day delivery of Asian groceries. From this month, users will be able to order RIP’s chicken katsu, Korean BBQ bao, gyozas, spring rolls, and more. “What’s particularly exciting about this collaboration is that because Asian food provides many meat-free options, we have a large number of customers with a natural affinity for great-tasting vegan food. The new range we are launching with RIP Foods has exactly that, great-tasting Asian food which is 100% plant-based,” said Cathal Corcoran, co-founder of GoTiger. “A more sustainable tomorrow” RIP launched its first product, plant-based …
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+Frozen pizza brand Talia di Napoli, which ships authentic handmade pizzas directly from Naples, announces the launch of its first-ever certified vegan pizza: The Vegan Margherita. Handcrafted by trained master pizza-makers in Naples, the Vegan Margherita is described as a gourmet pizza experience that tastes just like classic Neopolitan pies. Famous for shipping authentic, made-in-Italy pizzas straight to US customers’ doors, Talia says the Vegan Margherita features a handmade sourdough crust topped with a signature pomodoro sauce and fresh basil. The pizzas are then topped with plant-based mozzarella sourced from Italy, created from a blend of cashews and almonds. According to the brand, vegans and non-vegans alike will be impressed by the Margherita’s flavor and texture, and this option allows even more people to indulge …
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+UK-based vegan restaurant chain Neat Burger has made its food available for delivery in London via the Uber Eats app. It comes as the chain launches a new menu featuring dishes such as Buffalo Cauli, Mac n Cheeze, and Nasty Nachos. Another recent addition is the limited-edition Chick’n & Waffles, which consists of a toasted Belgian waffle and fried vegan nuggets topped with bacon bits and maple syrup. These menu options will all be available via Uber Eats, along with favourites like the Smash Daddy, Buffalo Chick’n, and signature Neat Burger. The launch is part of the delivery service’s drive to offer a wider variety of options, with the aim of catering to all dietary requirements. Celebrity backers Since its launch in 2019, Neat Burger …
+
+US plant-based meal delivery service Splendid Spoon has joined forces with Violife, Dr. Praeger, and Afia for a new category of meals called Dishes. The meals differ from Splendid Spoon’s previous offerings in that they have larger portion sizes. There are six options in the category: Vegan Chick’n Parm Dish with Red Lentil Penne & Green Beans — made with Violife Just Like Mozzarella Shreds and Dr. Praeger’s Chickenless Breasts. Roasted Cauliflower & Falafel Dish with Za’atar & Lemon Tahini Sauce — contains Afia Falafel. Creamy Korma Dish with Basmati Rice & Fried Tofu. Falafel Dish with Creamy Hummus & Tabouli — features Afia Falafel. Roasted Tomato Risotto Dish with Garlicky White Beans — contains Violife Just Like Mozzarella Shreds. Vegan Shepherd’s Pie Dish with …
+
+For Veganuary 2023, Domino’s becomes the first QSR chain in Germany to launch a jackfruit pizza, having already launched vegan pizzas over the past 12 months in Spain, Australia, and the UK. Together with Lotao, the Domino’s Pizza Germany product innovation team created the Oh Jacky featuring jackfruit, cherry tomatoes, broccoli, and sweetcorn, topped with vegan grated melt from Bedda. The “Oh Jacky” pizza will be rolling out into all Domino’s stores across Germany from 4th January. “With Lotao and Bedda, we are delighted to have two enthusiastic partners at our side and that with Oh Jacky we are once again showing that you can create a culinary highlight with a purely plant-based product,” says Silke Krüger, Head of Brand at Domino’s Pizza Deutschland. …",vegconomist.com,2025-04-17,7,Delivery Services: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06845531001,94,210,150.2440191
+https://vegconomist.com/login/?utm_source=vegconomist-plus-header-link,false,"This is a subscription page for a magazine, not a news article.",Login - vegconomist - the vegan business magazine,Or consider subscribing,"Or consider subscribing
+
+## What industry leaders think of vegconomist
+
+“Vegconomist is for me the No.1 place to check for what is going on in the vegan business world. With a broad coverage from new products, new producers, new tech and insights, it’s all you need to keep an overview in one place.”
+
+## Subscription Options
+
+### vegconomist+ (monthly)
+
+- Unlimited access to our 10,000+ article archive and the 50 new articles we publish each week
+- Read the exclusive vegconomist interviews one week before anyone else
+- Get the full picture with our list of publicly traded companies in the plant-based market and their article archives
+- Find the information you need faster with our tagging system and archives (topics, organization/brand, region, people) Below each article and on each (sub-)category page, you can click on the tags to access its archive, making it easy to find, for example, the most relevant players in the Ingredients sector or all news related to Germany.
+
+**$6 every 1 month (recurring)**
+
+### vegconomist+ (yearly)
+
+- Save with annual billing
+- Includes the same benefits you get with a monthly billing cycle
+- Support us in making long-term plans with our writers
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+
+**$60 every 1 year (recurring)**
+
+Interested in giving your whole team access to vegconomist+?
+
+Click here for more information.
+
+
+
+## Why support vegconomist
+
+
+For over four years now we have been covering the vegan business world, producing over 7,500 articles in the process. Today we reach more than 200,000 readers each month in over 190 countries.
+
+Through our reporting, we hope to inspire startups and corporations alike to invest in a plant-based future. Until now, we have relied on advertising revenue to finance this reporting. To continue to bring you approximately 50 new articles per week, including exclusive interviews, and to be able to invest in more premium content, we started this subscription model.
+
+If you find our reporting valuable, regardless of how many articles you actually read each week, we’d love to have you as a paying subscriber. Thus supporting us in our mission to continue to spread vegan business news across industries and continents.",vegconomist.com,2025-04-23,1,Login - vegconomist - the vegan business magazine,article,0.03408194303,24,112,150.2440191
+https://vegconomist.com/organisations-and-brands/ecovative/,false,Reports on a specific corporate action (funding round) in a news-like format.,Ecovative News - vegconomist - the vegan business magazine,"Find all Ecovative news in chronological order with our extensive archive and stay informed on Ecovative and the vegan, plant-based and cellular agriculture market.","Ecovative is a US company using mushrooms to make everything from bacon to leather. It has just raised $60M in a Series D funding round led by Viking Global Investors, with contributions from Senator Investment Group, AiiM Partners, and others.
+
+New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …",vegconomist.com,2025-03-31,24,Ecovative News - vegconomist - the vegan business magazine,article,0.05568408954,76,212,150.2440191
+https://vegconomist.com/company-news/people/plant-based-foods-institute-welcomes-former-white-house-policy-advisor-sanah-baig-executive-director/,true,Reports on a specific event (appointment of an executive director) in a news-like format,Plant Based Foods Institute Welcomes Former White House Policy Advisor Sanah Baig As Executive Director - vegconomist - the vegan business magazine,"The Plant Based Foods Institute (PBFI) announced the appointment of Sanah Baig as its new Executive Director, effective June 9, 2025. Baig, who has extensive","The Plant Based Foods Institute (PBFI) announced the appointment of Sanah Baig as its new Executive Director, effective June 9, 2025. Baig, who has extensive experience in agricultural and food policy, most recently served as Senior Policy Advisor for Agriculture and Nutrition at the White House. She also held the role of Deputy Under Secretary at the US Department of Agriculture (USDA), where she led the agency’s $4+ billion science enterprise, focusing on agricultural innovation at the intersection of climate resilience, nutrition security, and food systems equity.
+
+“Leading PBFI at this pivotal moment is an unparalleled opportunity to architect a food system where plants take center stage”
+
+
+In a statement, Baig expressed her excitement about joining PBFI, stating, “Leading PBFI at this pivotal moment is an unparalleled opportunity to architect a food system where plants take center stage. Through deep collaboration with partners across the entire value chain – from research to retail – we can fuel innovation that not only empowers farmers and strengthens agricultural communities but also sustainably delivers more delicious options to consumers.”
+
+Baig’s career includes leadership roles in both public service and the nonprofit sector. Before returning to government service in 2021, she served as Chief of Staff at the Good Food Institute and Program Director at the National Association of Counties. She is also a founding board member of Food Policy Pathways and serves on the advisory board of Plant Futures.
+
+## Advancing plant-based food systems
+
+Baig’s appointment signals PBFI’s commitment to advancing plant-based food systems and fostering collaboration among key stakeholders, including industry leaders, farmers, and researchers. She believes the plant-based sector can play a significant role in transforming global food systems, creating new economic opportunities for agricultural communities, and providing consumers with diverse, nutritious food options.
+
+Rachel Dreskin, CEO of PBFI, noted, “Her deep expertise in and passion for advancing agricultural innovation and fostering collaboration, combined with her proven leadership in both public service and the nonprofit sector, makes her uniquely qualified to advance PBFI’s mission of accelerating the sustainable production and consumption of plant-based foods.”
+
+## A collaborative vision
+
+Baig’s vision includes diversifying crop production, tapping into the growing market demand for plant-based products, and fostering economic growth in rural areas through new manufacturing and production opportunities. She views plant-based foods as a key solution to addressing a range of challenges, including improving farmer profitability, enhancing public health, mitigating climate change, and strengthening nutrition security.
+
+PBFI’s board president, Garrett Broad, stated, “Sanah’s deep understanding of both policy and agriculture will be invaluable as we work to create a more sustainable and resilient food system. Her collaborative vision for bringing together diverse stakeholders – from farmers to researchers to policymakers – aligns perfectly with PBFI’s mission to drive meaningful change in our food system.”",vegconomist.com,2025-03-26,29,Plant Based Foods Institute Welcomes Former White House Policy Advisor Sanah Baig As Executive Director - vegconomist - the vegan business magazine,article,0.03953750068,27,133,150.2440191
+https://vegconomist.com/fairs-events/session-11-of-the-update-webtalk-series-personalized-nutrition-creating-planetary-and-personal-health/,false,"This is an announcement for a webtalk event, not a news article reporting on a specific event.",Session 11 of the ‘update’ Webtalk Series: Personalized Nutrition - Creating Planetary and Personal Health - vegconomist - the vegan business magazine,The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.,"The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.
+
+Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks.
+
+## Personalized Nutrition: Creating Planetary and Personal Health
+
+**April 10th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON)**
+
+Precision Nutrition might sound like science fiction, but it’s quickly becoming a reality as global players develop solutions to tailor diets to individual needs. From DNA-based dietary recommendations to AI-powered meal planning, this approach is not only enhancing personal health but also has the potential to transform the food system. Innovations in cell-cultured and plant-based ingredient solutions are playing a critical role in shaping the next generation of health-conscious, sustainability-driven product development. Clean-label plant-based solutions, sugar reduction strategies, high protein formulations and differentiation tactics are becoming essential for brands looking to stand out in an increasingly competitive market.
+
+*Ad*
+
+This webtalk will explore key questions like:
+
+- What solutions are currently available for personalized nutrition?
+- How can this approach drive the shift toward a more sustainable, plant-based food system?
+- What role do cutting-edge functional plant-based or cell-based ingredient innovations play for Personalized Diets?
+- How can advancements in processing technologies help scale personalized nutrition for mass adoption?
+- What are the latest trends in product formulation, and how can brands leverage them for success?
+- Join experts from the foodtech, alt-protein, and health sectors as they discuss the intersection of personalized nutrition, formulation innovation, and the future of sustainable food systems. This session is a must for professionals looking to stay ahead in the rapidly evolving landscape of precision nutrition and plant-based product development.
+
+## Participants
+
+- Paul Hammer, CEO & Founder of BIOMES
+- Henrike Boehme, Brand & Communications Manager at NUTRITION HUB
+- Nadine Filko, Moderation
+
+Can’t make the live event? Register anyway! We will send the recording to all registrants by email.",vegconomist.com,2025-04-09,15,Session 11 of the ‘update’ Webtalk Series: Personalized Nutrition - Creating Planetary and Personal Health - vegconomist - the vegan business magazine,article,0.03495136018,30,129,150.2440191
+https://vegconomist.com/organisations-and-brands/new-wave-biotech/,false,Reports on a specific event (funding round) with news-style reporting,New Wave Biotech News - vegconomist - the vegan business magazine,"Find all New Wave Biotech news in chronological order with our extensive archive and stay informed on New Wave Biotech and the vegan, plant-based and cellular agriculture market.","New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …
+
+New Wave Biotech, a company specializing in AI-driven bioprocess simulation software, has raised €1.2 million in a new funding round. The investment, which includes contributions from Innovate UK and EIT Food, will support the company’s efforts to expand its team and broaden its customer base. The funding is a combination of equity investment and grant funding. New Wave Biotech’s primary product, the Bioprocess Foresight platform, utilizes artificial intelligence to simulate and optimize biomanufacturing processes. This allows companies in the synthetic biology sector to predict key outputs, costs, and environmental impacts before committing to physical experiments. Zoe Law, CEO and co-founder of New Wave Biotech, noted, “Access to healthy and sustainable food should be a universal right, but current food production processes are harmful to the …",vegconomist.com,2025-04-24,0,New Wave Biotech News - vegconomist - the vegan business magazine,article,0.02312412936,11,115,150.2440191
+https://vegconomist.com/organisations-and-brands/siemens/,false,Reports on a specific event (Siemens' activities in the alternative protein sector) with news-style reporting,siemens News - vegconomist - the vegan business magazine,"Find all siemens news in chronological order with our extensive archive and stay informed on siemens and the vegan, plant-based and cellular agriculture market.","Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of Siemens’ solutions portfolio in the Controlled Environment Agriculture & Alternative Proteins market, by fostering collaborations and developing an ecosystem for leveraging new opportunities. In this guest post, Stefania discusses how a holistic, end-to-end approach is addressing key challenges in the alternative protein industry, from improving production efficiency to ensuring sustainability. As consumers increasingly demand more sustainable and ethical food choices, alternative proteins derived from sources like microalgae, mycelium, and cell-based cultures are rapidly gaining attention. To support this transformation, innovative technologies are being deployed to make protein production more efficient, cost-effective, and environmentally friendly. A key player driving this change is leveraging …
+
+At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+Felix Ockert is the New Food Account Manager at Siemens, responsible for the German market. With 10 years of experience in food production machinery and as a trained food technologist and brewer, he brings extensive industry expertise. In his role at Siemens, Felix advises and supports customers from the food industry in optimizing their production facilities and processes using state-of-the-art automation and digitalization solutions. His deep understanding of industry requirements and his many years of experience help him develop customized solutions that significantly improve productivity, quality and sustainability in food production. In this guest contribution, he discusses the significance of a digital process twin in food processes with the aim of improving efficiency and product quality. The Need for Efficient and Sustainable Production Methods in …",vegconomist.com,2025-04-17,7,siemens News - vegconomist - the vegan business magazine,article,0.02724520314,16,120,150.2440191
+https://vegconomist.com/organisations-and-brands/grubby/,false,"Reports on multiple specific events related to the brand Grubby, including partnerships and product launches.",Grubby News - vegconomist - the vegan business magazine,"Find all Grubby news in chronological order with our extensive archive and stay informed on Grubby and the vegan, plant-based and cellular agriculture market.","UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
+
+Plant-based meal kit brand Grubby has announced its acquisition of the recipe IP for ready meal company Allplants, which entered administration last November. Grubby now plans to relaunch Allplants’ product range — which includes pre-prepared meals, desserts, healthy breakfast pots, and more — under its own brand. The news comes after Grubby launched a new Marketplace feature on its website, allowing consumers to order plant-based grocery items alongside the company’s meal kits. The Allplants brand and digital assets were acquired by Ella Mills, founder of plant-based brand Deliciously Ella, last month. She said Allplants would be integrated into her existing business, Plants; however, the deal did not include recipes. “The love for these meals is clear” Allplants was launched in 2016 and initially achieved considerable …
+
+UK plant-based meal kit service GRUBBY has extended its partnership with vegan chef duo BOSH! following the success of their co-branded products. Over 100,000 GRUBBY x BOSH! meal kits have been sold since the collaboration began 18 months ago, with some varieties completely selling out. Now, the brands have launched ten new dishes, including Gochujang Tofu Mac & Cheese, Crispy Chilli Plant-Based Beef, Peanut Butter & Tenderstem Udon Soup, and Zingy Green Enchiladas with Avocado. The new recipes are already available on GRUBBY’s menu, with at least two to be featured each week. The range will be expanded throughout 2025 and beyond. “GRUBBY’s ambition to cook with more plants aligns perfectly with the BOSH! mission to put more plants on plates, and they stood out …
+
+UK plant-based recipe kit startup GRUBBY has partnered with LEON Grocery to launch a range of limited-edition dishes. From October 3 to 30, subscribers will be able to choose from four new recipes — Med Veg and Pesto Salad, Korean Sticky BBQ Cauliflower, Mexican Black Bean Salad, and Crispy Souvlaki Skewers. Each will come with one of LEON’s microwaveable rice pouches in either Spicy or Herbed flavour. Recreating the LEON experience LEON is a restaurant chain that aims to offer “naturally fast food”. In 2019, the brand launched a grocery range at supermarkets featuring sauces, dips, soups, and more. Like the new meal kits, these products aim to help consumers recreate the LEON dining experience at home. Customers who sign up for the limited-edition meal …
+
+UK recipe kit startup Grubby has joined forces with plant-based meat company Redefine Meat to offer an exclusive Valentine’s Steak recipe. Available until March 22 as a premium option for Valentine’s Day, the dish marks the first time Redefine Meat’s plant-based beef flank has been available to home cooks in the UK. Previously, the product has only been available at top restaurants in the country. Grubby will also launch a Chimichurri steak dish made with the beef flank across March and April. Launched in 2020, Grubby claims to be the UK’s first fully plant-based recipe kit brand. The company has revenues of over £4 million, with customer spend trebling in the last year. In October, Grubby announced its first retail launch at Tesco, with three …
+
+Two leading UK vegan food companies, the famous fried chick*n brand VFC and Grubby, a recipe kit startup, have partnered to offer exclusive high-protein dishes for Veganuary. VFC will be Grubby’s “breaded chick*n partner,” adding three new recipes: Crispy Chicken Burger, Korean Fried Chicken, and Chicken Katsu Curry. The brand’s popular range of fried chicken alternative products will add a protein-rich alternative to Grubby’s healthy fakeaway and street food 2024 menu. The collaboration will expand to provide five new recipes during the year. Alison Reilly, Head of Marketing for VFC, said: “As the leading plant-based meal kit in the market, partnering with Grubby is a fantastic way to convert new consumers to the incredible taste of VFC and realise our mission to spare as many chickens’ lives as …
+
+Grubby, a UK startup offering plant-based recipe kits, has announced that it is launching at Tesco following the success of its D2C business. The launch marks the first time Grubby has been available for retail, with three recipe kits on offer — Aubergine Thai Green Curry, Curried Coconut Dahl, and Crispy Gnocchi Puttanesca. Each kit serves two people and will be presented in a dedicated branded display, with more varieties set to be introduced soon. Grubby began as a B2B business delivering to offices, before pivoting into D2C during the pandemic. The brand has over 56,000 customers, with customer spend trebling within the past year. The new launch comes as Tesco reports that plant-based is a “high-growth category”, countering media claims that the industry is …",vegconomist.com,2025-04-17,7,Grubby News - vegconomist - the vegan business magazine,article,0.03753747036,33,143,150.2440191
+https://vegconomist.com/health/healthy-plant-based-diets-may-reduce-risk-blood-clots-legs-lungs/,true,Reports on a specific study and its findings in a news-like format.,Study: Healthy Plant-Based Diets May Reduce Risk of Blood Clots in the Legs or Lungs - vegconomist - the vegan business magazine,A study published in the journal JACC: Advances has found that consuming a healthy plant-based diet could reduce the risk of dangerous blood clots in the legs,"A study published in the journal *JACC: Advances* has found that consuming a healthy plant-based diet could reduce the risk of dangerous blood clots in the legs or lungs, known as venous thromboembolism (VTE).
+
+183,510 participants free of VTE were recruited and assessed to see how closely they adhered to a diet rich in fruits, vegetables, legumes, whole grains, nuts, and seeds. Their genetic risk of VTE was also tested.
+
+Participants were then followed for 13 years and periodically answered questions about their diets. Those who most closely followed a healthy plant-based eating pattern were found to have a 14% lower risk of VTE. Participants with a high genetic risk of VTE were 47% more likely to develop the condition than others in the study; however, those who ate a predominantly plant-based diet still had a lower risk than those who did not.
+
+The researchers conclude that adherence to a healthy plant-based diet could reduce the risk of VTE independent of genetic background, lifestyle, sociodemographic features, and multiple morbidities.
+
+## Plant-based diets and cardiometabolic health
+
+Significant research supports the link between healthy plant-based diets and improved cardiometabolic health; a recent meta-analysis found that replacing meat with plant-based proteins could lead to a 12% drop in LDL cholesterol and a 1% drop in body weight.
+
+In December, a Harvard study found that consuming more plant-based than animal-based proteins is associated with a lower risk of cardiovascular diseases (CVD) and coronary heart disease (CHD). Participants with the highest plant-to-animal protein ratio had a 19% lower risk of CVD and a 27% lower risk of CHD.
+
+Furthermore, a 2023 Stanford Medicine study indicated that vegan diets could improve cardiovascular health within just two months; participants saw their LDL-C cholesterol and fasting insulin levels fall significantly compared to those eating a balanced omnivorous diet, and also lost more weight.
+
+“This suggests that anyone who chooses a vegan diet can improve their long-term health in two months, with the most change seen in the first month,” said senior author Christopher Gardner. “Based on these results and thinking about longevity, most of us would benefit from going to a more plant-based diet.”",vegconomist.com,2025-04-04,20,Study: Healthy Plant-Based Diets May Reduce Risk of Blood Clots in the Legs or Lungs - vegconomist - the vegan business magazine,article,0.02505172898,24,128,150.2440191
+https://vegconomist.com/retail-e-commerce/tindle-foods-enters-1300-us-grocery-stores-largest-retail-expansion-to-date/,true,Reports on a specific corporate action (TiNDLE Foods expansion) in a news-like format.,"TiNDLE Foods Enters 1,300 US Grocery Stores in Largest Retail Expansion to Date - vegconomist - the vegan business magazine","Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500","Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide.
+
+“With this expansion […] we are able to reach more customers than ever before”
+
+
+This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms.
+
+“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before, while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create,” stated Timo Recker, CEO and co-founder of TiNDLE Foods.
+
+The newly added Kroger locations are now carrying TiNDLE’s Stuffed Chicken line, which first entered the retail space in 2023. The range includes frozen entrées in Parmigiana and Tikka Masala varieties. According to TiNDLE, the Stuffed Chicken line was developed to address a gap in the plant-based protein category by offering prepared meals that combine convenience with international flavor profiles.
+
+## High performance across product range
+
+TiNDLE reports that its Stuffed Chicken products have become top sellers alongside its existing Boneless Wings, Nuggets, and Tenders. The products are formulated with non-GMO ingredients and contain no cholesterol, hormones, or antibiotics. Each serving contains over 10 grams of protein.
+
+The company’s retail strategy follows a broader pattern of selective growth, targeting both national and regional chains. In addition to Kroger-owned stores, TiNDLE products are now sold in 58 Wegmans locations on the East Coast, 13 Bristol Farms stores in Southern California, and all Giant Eagle, GIANT, and MARTIN’S locations in their respective regions.
+
+Outside of retail stores, TiNDLE products remain available online through Hungryroot, VeganEssentials, and regional delivery platforms such as FreshDirect and Good Eggs.
+
+## Foodservice bolsters brand awareness
+
+The company has also been active in foodservice, partnering with fast-casual chain PLNT Burger earlier this year to increase exposure through restaurant channels.
+
+Commenting on product development and consumer trends, Billy Whalen, director of sales and marketing, stated, “We are seeing that consumers are looking for plant-based products that go beyond the basics—delivering on unmatched taste, convenience, and versatility—and we feel inspired to continue innovating to meet the needs of modern shoppers.”",vegconomist.com,2025-04-10,14,"TiNDLE Foods Enters 1,300 US Grocery Stores in Largest Retail Expansion to Date - vegconomist - the vegan business magazine",article,0.03772344965,30,133,150.2440191
+https://vegconomist.com/organisations-and-brands/proeon/,false,"Reports on funding and recognition received by Proeon, a plant-based protein startup, which is a specific event.",Proeon News - vegconomist - the vegan business magazine,"Find all Proeon news in chronological order with our extensive archive and stay informed on Proeon and the vegan, plant-based and cellular agriculture market.","The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …
+
+India’s Proeon has made it onto the World Economic Forum’s list of the 100 most innovative Technology Pioneers of 2022. The plant-based protein startup was recognised for its contribution to sustainability in the food system. Proeon is working to develop plant protein ingredients with excellent nutritional, sensory, and functional properties. The company aims to save more than 170 billion litres of water and 150 megatonnes of carbon emissions by replacing animal ingredients with plants. Founded in 2018 by Ashish Korde and Kevin Parekh, Proeon is currently working with mung bean, chickpea, hemp, and amaranth proteins. Last September, the company raised $2.4 million in its seed round, saying it would use the funding to establish a research lab in the Netherlands. Alt-protein Technology Pioneers Proeon is …
+
+Two leading Indian alt protein startups have completed successful seed funding rounds, as the plant-based movement gathers pace in the world’s second-largest country. Indian alt dairy producer Goodmylk has raised $1 million in an extension of its seed round, while plant protein innovator Proeon has raised $2.4 million in seed funding. “India’s agricultural heritage and biodiversity offers tremendous potential to satisfy skyrocketing global demand for plant protein” Seeing participation from major Indian and international angels and firms, Goodmylk’s $1 million fundraise comes after rapid growth and expansion into new cities such as Mumbai, Hyderabad, Delhi, and Chennai, as well as strengthening operations in Bengaluru. The fresh funds will be put towards a product portfolio expansion and increased distribution. The brand’s stated aim is to make …",vegconomist.com,2025-04-18,6,Proeon News - vegconomist - the vegan business magazine,article,0.02644389576,16,120,150.2440191
+https://vegconomist.com/retail-e-commerce/french-supermarket-e-leclerc-launches-vege-line-45-affordable-plant-based-products/,true,Reports on a specific corporate action (E.Leclerc launching a new product line) in a news-style format.,French Supermarket E.Leclerc Launches Végé Line with 45 Affordable Plant-Based Products - vegconomist - the vegan business magazine,"French retailer E.Leclerc’s private label brand, Marque Repère, has launched a new sub-brand, Végé, which offers a selection of plant-based products to","French retailer E.Leclerc’s private label brand, Marque Repère, has launched a new sub-brand, Végé, which offers a selection of plant-based products to providing affordable and accessible options for consumers.
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+The range, consisting of approximately 45 items, includes products such as plant-based nuggets, breaded cutlets, falafels, mince, sausages, desserts, and beverages. These items are priced similarly to their animal-based counterparts and are currently available at a discount until March 29.
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+## Affordable and accessible
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+Végé products are designed to cater to both vegetarians and those interested in exploring plant-based food. A large proportion of the new products are entirely vegan, however some are vegetarian, so for vegan consumers it’s important to check the label. Available at E.Leclerc locations, the range is positioned in the deli, fresh, and plant-based beverage sections of the store.
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+In its promotional material, Marque Repère notes the affordability of the Végé line, stating that consumers can enjoy plant-based meals at prices comparable to those of traditional meat products. The brand positions this as a means to make plant-based eating more accessible while potentially reducing environmental impact.",vegconomist.com,2025-03-26,29,French Supermarket E.Leclerc Launches Végé Line with 45 Affordable Plant-Based Products - vegconomist - the vegan business magazine,article,0.03029587938,24,131,150.2440191
+https://vegconomist.com/organisations-and-brands/v-label/,false,"Reports on various developments related to V-Label certification and the vegan market, including new certifications, partnerships, and market trends.",V-Label News - vegconomist - the vegan business magazine,"Find all V-Label news in chronological order with our extensive archive and stay informed on V-Label and the vegan, plant-based and cellular agriculture market.","Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …
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+V-Label GmbH has introduced F-Label, a certification dedicated to precision fermentation and related animal-free production technologies. The certification applies to processes such as biomass fermentation, syngas fermentation, and cell-free synthesis, which produce compounds traditionally derived from animals without using animal inputs. F-Label is intended to provide transparency regarding the production process of these ingredients, ensuring they are animal-free while differentiating them from traditional plant-based products. Unlike vegan certification, which considers ethical and environmental factors, F-Label verifies that no animals were involved in production while acknowledging that the final products may be molecularly identical to animal-derived ingredients. The first company to receive F-Label certification is Luyef Biotechnologies, a biotech firm focused on alternative proteins. Luyef’s certified product is a precision-fermented myoglobin designed to enhance the color, …
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+Food awareness organization ProVeg Nigeria has partnered with global vegan certification V-Label to promote plant-based and vegan products throughout Nigeria and sub-Saharan Africa. Nigeria is said to have seen significant changes in dietary patterns in recent years, with a growing number of consumers avoiding or reducing their intake of animal products. Consequently, the country is a rapidly expanding market for sustainable and ethical products, with one report suggesting that the Nigerian vegan food market will grow with a CAGR of 10.3% between 2024 and 2031. V-Label has already been active on the African continent for several years, with V-Label South Africa operating under the management of ProVeg South Africa. The initiative has been instrumental in promoting plant-based certification and awareness in the region, working with …
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+V-Label was founded 29 years ago and is now one of the world’s best-recognized vegan and vegetarian trademarks. It supports more than 35 NGOs worldwide and certifies over 70,000 products from 4,800+ licensees. Recently, V-Label launched C-Label, a new trademark for cultivated products. It is said to be the first independent authority to certify cultivated food producers around the globe. Renato Pichler is the CEO of Swissveg, the founder of V-Label GmbH, and a board member of ProVeg and the European Vegetarian Union. He has been working full-time to spread veganism and vegetarianism since 1993. We spoke to him to find out more about the new C-Label certification. Why is it essential for cultivated meat to have a dedicated certification like C-Label? Cultivated meat is …
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+V-Label, the organization behind one of the world’s best-known vegan and vegetarian trademarks, has announced the launch of a new certification for cultivated food products. Called C-Label, it is said to be the first independent authority to certify cultivated food producers around the globe. To qualify, products must meet several conditions: Animal-free cell growth media must be used. Any interventions or procedures requiring animals must be demonstrably necessary, painless, and stress-free. Animals must not be killed during the procurement or manufacturing process. End products must be GMO-free, though GMOs may be used in the production process. Antibiotics must not be used, and products must be made using a pathogen-free process. They must also be free of heavy metals and plastics. Cell extractions from animals must …
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+A 13-country survey* conducted by FMCG Gurus in partnership with V-Label has illustrated shifting consumer attitudes towards alternative proteins and sustainability in Europe. It finds that 52.2% of Europeans have changed their diets in the past two years, with 29.2% having reduced their red meat consumption. Meanwhile, a huge 41.8% have explored alternative protein sources such as legumes and plant-based alternatives. These changes are predominantly driven by awareness of the health benefits of plant-based food, the environmental impact of animal agriculture, and animal welfare concerns. However, limitations around taste, cost, and availability continue to prevent more widespread adoption of plant-based alternatives. The results also indicate that 44.5% of European consumers believe irreversible damage has been done to the environment, while 69.2% want brands to educate …
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+The V-Label strengthens the analysis of plant-based consumption in Germany. Since late 2024, YouGov‘s Consumer & Shopper Intelligence Shopper Panel (formerly Consumer Panel Services, part of the GfK Group until 2023) has incorporated all products labeled as vegan with the V-Label into a new “Vegan” category. To facilitate this, ProVeg – the organization responsible for issuing the V-Label in Germany – provides market researchers with a comprehensive list of all V-Label licensed plant-based products in the country. Plant-based purchases in Germany outpace overall FMCG market The FMCG market includes products that consumers purchase frequently and regularly, such as food and beverages, as well as cosmetics and cleaning products. According to YouGov’s consumption analyses, this market is currently undergoing significant changes. A YouGov Shopper Panel study …
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+The international certification organisation V-Label recently reported the achievement of a significant milestone in its mission. According to the report, V-Label has reached a record number of certified products and licencees, which represents a major achievement in its history. As of 15 July 2024, V-Label has certified more than 70,000 products. This record number underlines the growing trust that manufacturers and consumers have in V-Label’s certification standards. In addition, the number of licensees has also reached a new high: more than 4,800 companies now hold a licence from V-Label and its network of 37 local partner organisations. This growth in licensees shows that the value and credibility of the V-Label certification process is widely recognised in the industry. A commitment to helping consumers and manufacturers …
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+V-Label, the world’s leading vegan and vegetarian trademark, certifying more than 50,000 products from more than 4,300 licensees globally, announces the launch of its newly established Advisory Board. The launch of the Advisory Board is a part of the organisation’s ongoing commitment to supporting a growing global network of not-for-profit organizations that conduct licensing of vegan and vegetarian products. Established in Switzerland in 1996, V-Label is currently seeking candidates with diverse backgrounds and expertise, including but not limited to business development, organizational development, sales, finance, consulting, strategy, marketing, learning and development, and sustainability, as members of the Board. Members will have the opportunity to provide guidance, expert advice, and diverse perspectives to support V-Label International in achieving its goals and advancing its mission. Objectives of …
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+International vegan and vegetarian trademark V-Label has announced a partnership with the Middle East Vegan Society (MEVS) to promote the transparent labeling of vegan and vegetarian products in the region. The two organizations will work together to increase the adoption of V-Label certification among Middle Eastern producers and retailers. The collaboration will be active in Saudi Arabia, Qatar, Lebanon, Jordan, Bahrain, and Kuwait. V-Label provides certification for both food and non-food items that meet its stringent criteria. Through the collaboration with MEVS, the organization will support the growing number of consumers in the region who are turning to veganism. “We are thrilled to partner with the Middle East Vegan Society to further our mission of promoting veganism worldwide,” said Martin Ranninger, co-director of V-Label. “By …
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+European private label sales reached a record €340 billion in 2023, according to data from the Private Label Manufacturers Association (PLMA). Private label sales accounted for 54% of total market growth last year, and now make up 38.5% of the grocery market’s total value. The turnover of private label brands grew by 13% in 2023 — more than double the rate of manufacturers’ brand sales. Citing a a McKinsey report, vegan trademark V-Label argues that this is partially because supermarket brands are catering to consumer lifestyle changes. While the first wave of private label products mainly aimed to provide a budget option, the second wave involved launching product lines such as vegan, organic, and free from, along with premium ranges. By targeting health-conscious consumers, many …
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+In 2021, the Czech Vegan Society became ProVeg Czechia, as interest in plant-based diets began to grow rapidly in the country. At the time, a quarter of Czechs were already reducing their meat consumption, with 6% avoiding meat altogether. Since then, the Czech plant-based market has only continued to grow, and ProVeg Czechia is now one of 11 ProVeg offices worldwide working to raise awareness of food system transformation. The organisation has been instrumental in bringing the internationally recognised vegan",vegconomist.com,2025-04-14,10,V-Label News - vegconomist - the vegan business magazine,article,0.06994887964,76,202,150.2440191
+https://vegconomist.com/organisations-and-brands/wageningen-university/,false,"The page is a collection of news snippets and announcements related to Wageningen University, not a single, complete news article.",Wageningen University News - vegconomist - the vegan business magazine,"Find all Wageningen University news in chronological order with our extensive archive and stay informed on Wageningen University and the vegan, plant-based and cellular agriculture market.","Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture, Fisheries, Food Security and Nature, has assessed the progress of the protein transition at Dutch supermarkets. The research indicates that availability is increasing rapidly; in 2024, 38% of online supermarket ranges consisted of plant-based protein products, compared to just 32% in 2023. However, the amount of plant-based protein consumed by the Dutch population has increased by just 1%. Currently, 60% of consumers’ protein intake comes from animal sources, while 40% comes from plants. The Netherlands has set a policy goal of achieving 50% plant-based and 50% animal protein intake by 2030 to improve public health and sustainability. “Although the protein transition …
+
+In this interview, we discuss with Isabella Righini and Luuk Graamans, researchers in Greenhouse Horticulture at Wageningen University & Research, the role of vertical farming in advancing the global protein transition. Graamans and Righini shed light on promising technological advancements that may soon allow precise control of protein levels in crops. This forward-looking conversation unveils how vertical farming could support protein production to meet future global demands sustainably. You investigated the production of protein-rich crops in your Vertical Farm. Why is it important to prioritize protein-rich crops? Consumers are focusing evermore on new sources of protein, to transition away from meat and dairy consumption. Key motivators for this transition are the diversification of diet and the reduction of the environmental impact associated with food production. …
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+Wageningen University & Research (WUR) recently hosted its annual Mansholt Lecture, which aims to “inspire European policymakers and stakeholders on critical societal issues, particularly those related to sustainable agri-food systems and the living environment”. This year’s lecture focused on land use, and is accompanied by a report titled Key dilemmas on future land use for agriculture, forestry and nature in the EU. A significant theme is the negative impact of livestock farming and the need for a change in consumption patterns. The report discusses five key dilemmas: Self-sufficiency While the EU has a high level of food security, it is highly dependent on imported raw materials such as fertilisers, energy, and animal feed. The region could produce more protein crops and oilseeds, but it would …
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+Does cultivated meat have the potential to reduce the impact of traditional meat production on the environment, workers, and animals? A recent study by the Dutch project PPP True Price: from Insight to Action reveals that by 2030, the overall social costs of cultivated meat from RESPECTfarms could be 2 to 3.5 times lower than conventional meat from dairy cows, chicken, and pork produced in the Netherlands. The research, conducted by Wageningen Economic Research and CE Delft, employed the True Cost Accounting (TCA) method to analyze how the impact of meat production relates to the production of cultured meat and express it in euros. Switching to cultivated meat According to Pelle Sinke, a researcher at CE Delft, the advantage of cultivated meat relies on its more efficient conversion of feed …
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+International flavor and fragrance producer IFF has announced it will be collaborating with Unilever and the Netherlands’ Wageningen University and Research (WUR) to address flavor challenges associated with plant-based meat. Plant-based proteins can sometimes have beany or bitter off-notes, which manufacturers of meat alternatives usually mask with other flavors. However, this may result in undesirable aroma characteristics. As part of a four-year project, IFF and Unilever will explore how flavors bind to protein molecules, with the aim of developing new flavoring strategies to improve the sensory qualities of meat alternatives. “Our mission is to understand and improve flavor quality in plant-based meat alternatives by unravelling the intricacies of protein interactions, to investigate flavor loss and elevate the overall flavor profile,” said Neil Da Costa, lead …
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+Protein Industries Canada (PIC) has announced a collaboration with Netherlands-based Wageningen University & Research (WUR) to support the transition to healthier and more sustainable proteins. As part of the collaboration, the organizations will commit to exchanging knowledge in order to accelerate the alt protein transition on both sides of the Atlantic. Canada and the Netherlands both have significant agricultural sectors, meaning they have considerable potential to contribute to a more plant-based future. Additionally, WUR is one of 36 universities worldwide with a chapter of the Alternative Protein Project — a student movement dedicated to alt protein education, research, and innovation. “I believe that living within the planetary boundaries is humanity’s greatest challenge. And we need each other’s knowledge and expertise for that. Canada is a …
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+A public-private consortium is studying the prevalence of microbial contaminants in a range of plant-based foods. Animal-free foods are now more widely consumed than ever, but there is a lack of research into relevant food safety issues. The consortium aims to address this by studying the types of contaminants in over 80 different plant-based ingredients. More specifically, the project will investigate which pathogens are found in plant-based foods, whether they can survive processing, and how much of a risk they pose. It is hoped that this will improve food safety and reduce waste. The consortium consists of NIZO Food Research, Wageningen University & Research, and HAS Green Academy, along with numerous companies including Ripple Foods, Coca-Cola, and Tetra Pak. Funding has been contributed by Topsector …
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+Rival Foods, a company dedicated to plant-based whole cuts, recently announced the completion of its €6M Series A funding round. The raised funds will be invested in developing new formulations with next-generation protein sources, scaling up its technologies, and expanding its operational capabilities. Based in the Netherlands, it was founded in 2019 by Birgit Dekkers and Ernst Breel as a technology spin-off company from Wageningen University & Research. Rival Foods’ aim is to develop plant-based whole cuts and future products using new technologies and processes. Rival Foods claims that by developing technologies, equipment, processes, and product compositions, it can make plant-based whole cuts that deliver the same fibrous texture, rich mouthfeel, and juiciness experience of an animal cut. Its processes also can turn a wide …
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+Researchers at NTU Singapore’s Food Science and Technology (FST) program have developed a new method for growing nutritious fungi-based solutions to address Singapore’s national food security issues. With more than 90% of its food currently being imported, Singapore is highly dependent on international food imports and highly affected by food security issues. In light of the complexity around Singapore’s food security, NTU FST was established as a cross-disciplinary effort to develop solutions for the issues arising in the city-state. Together with the prestigious Wageningen University and Research (WUR) from the Netherlands, Nanyang Technological University and NTU FST created the Food Science and Technology Program in 2014. Highly nutritious cultivated products According to the research program, the fungi that are utilized to produce the product are …",vegconomist.com,2025-04-15,9,Wageningen University News - vegconomist - the vegan business magazine,article,0.04498833733,44,159,150.2440191
+https://vegconomist.com/organisations-and-brands/update-by-vegconomist/,false,"The content is a collection of announcements and summaries of webtalks, not a single news article reporting on a specific event.",update by vegconomist News - vegconomist - the vegan business magazine,"Find all update by vegconomist news in chronological order with our extensive archive and stay informed on update by vegconomist and the vegan, plant-based and cellular agriculture market.","What if your breakfast could be tailored not just to your taste—but to your DNA and microbiome? In our latest webtalk “Personalized Nutrition – Creating Planetary and Personal Health,” we explored how data-driven nutrition is moving from hype to healthcare. Hosted by Nadine Filko and joined by Dr. Paul Hammer, founder of BIOMES, and Henrike Böhme from Nutrition Hub, the session uncovered why personalized nutrition is no longer a niche, but a growing pillar of modern health and sustainability strategies. From gut microbiome diagnostics to AI-powered food recommendations and precision supplements, the conversation touched on how individualized data is transforming both consumer health and the food industry. Böhme noted that people are increasingly becoming the “CEO of their own health,” driving demand for tech tools …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Personalized Nutrition: Creating Planetary and Personal Health April 10th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Precision Nutrition might sound like science fiction, but it’s quickly becoming a reality as global players develop solutions to tailor diets to individual needs. From DNA-based dietary recommendations to AI-powered meal planning, this approach is not only enhancing personal health but also has the potential to transform the food system. Innovations in cell-cultured and plant-based ingredient solutions are playing a critical role in …
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+In our latest webtalk, industry leaders delved into the transformative potential of AI in the food sector, highlighting its game-changing role in new product development and waste reduction. Panelists shared their “AI moments,” revealing how advancements in artificial intelligence are accelerating development timelines—from 9 months to as little as 90 days and less—and enabling companies to stay competitive by optimizing processes and improving efficiency. The conversation also explored how ingredient and food companies can leverage AI to harness data for better decision-making, while acknowledging the limitations of these technologies. With powerful examples from the agricultural sector, the panel discussed how the industry is more open to sharing data and the importance of peer-to-peer learning and collaboration in unlocking the full potential of AI. Despite the …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. AI Food System: Driving Change Through Intelligent Systems March 20th, 10:30 AM CT (CHICAGO) | 5:30 PM CET (BERLIN) | 4:30 PM GMT (LONDON) Artificial intelligence is transforming the global food system, from farm to fork. Farmers are leveraging tools like ChatGPT for decision-making, while advanced systems guide optimal cultivation techniques, and AI applications analyze variables such as nutrient content, yield, and spoilage detection. In the alt-protein sector, companies like Reoat are using AI to perfect plant-based recipes, such as their AI-designed waffle, while Aleph …
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+How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Foodservice – Gateway to Changing Consumer Habits February 20th, 10:30 AM CT (CHICAGO) | 5:30 PM CET (BERLIN) | 4:30 PM GMT (LONDON) >> Register now! The foodservice sector holds immense potential as a gateway to driving the global transition toward a more sustainable and plant-based food system. As a critical player in shaping consumer habits and preferences, the industry has the power to transform the game—but how is it leveraging this influence? What strategies are currently being deployed by key players? Where are …
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+Curious how Veganuary campaigns are evolving to inspire change on an international scale? Our recent webtalk unpacked key strategies, including the role of retail in accelerating transformation, the importance of fun narratives, and how to engage both vegans and heavy meat-eaters alike. We also explored why more people are sticking to plant-based diets post-Veganuary—and what this means for the future of food. Expert panel Toni Vernelli, International Head of Policy and Communications at Veganuary Denise Schmidt, Brand Activist at The Vegetarian Butcher Nadine Filko, Moderation Watch the replay Explore the discussion in depth by viewing the entire session below. Display “10 Years Veganuary” from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “10 …
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+We are excited to announce the 2025 schedule for our international business webtalk series, ‘update,’ where we delve into the most pressing issues of the ongoing protein transition. Each session brings together key market players to discuss the future of the industry, backed by the latest news, data, and insights. Here is the schedule of upcoming topics and dates for 2025 January 16, 2025 10 Years Veganuary: Lessons, Leads, and Learnings with Toni Vernelli (International Head of Policy and Communications at Veganuary), Denise Schmidt (Brand Activist at The Vegetarian Butcher), Nadine Filko (Moderation) >> Register here! February 20, 2025 Foodservice: Gateway to Changing Consumer Habits Guests to be announced >> Register here! March 20, 2025 AI Food System: Driving Change Through Intelligent Systems Guests to …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. 10 Years Veganuary – Lessons, Leads and Learnings January 16th, 10:30 AM CT (CHICAGO) | 5:30 PM CET (BERLIN) | 4:30 PM GMT (LONDON) >> Register now! Campaigns are a powerful force for shaping mindsets and spreading ideas. While traditional industries often use them to counter transformational movements, progressive companies and organizations come together every year to champion one of the most impactful campaigns for food system change: Veganuary. But here’s the question: Is food system transformation primarily speaking to flexitarians? Campaigns like Veganuary …
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+Rewatch the conversation as leading experts with years of experience in the alternative protein industry discuss the most pressing questions facing the sector and the lessons we’ve learned for the future. Do we need to speak the language of politicians and Wall Street? How can we grow beyond a system that hides so many external costs? Could climate change even serve as a catalyst for systemic change and create a level playing field for the alternative protein industry? Expert panel Ira van Eelen, Cofounder & CEO of KindEarth.Tech, Cofounder of RESPECTfarms Sebastion Joy, President at ProVeg International, Serial Social Entrepreneur Elysabeth Alfano, CEO & Food/Climate Entrepreneur, Global Food Systems Speaker Nadine Filko, Moderation Watch the replay Explore the discussion in depth by viewing the entire …
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+Rewatch the conversation as leading experts in cellular agriculture delve into the rapid and dynamic advancements shaping the industry. From breakthrough innovations to emerging solutions set to transform the sector faster than expected, this discussion explores the future of sustainable food production. Expert panel Dr. Cornelius Lahme, Marketing & Communications at Bluu Seafood Deepika Rajesh, Chief Scientific Officer at Roslin Technologies Florentine Zieglowski, Co-founder RESPECTfarms Jordi Morales-Dalmau, CTO & Co-Founder at Cultimate Foods Nadine Filko, Moderation Watch the replay Explore the discussion in depth by viewing the entire session below. Display “Cultivating a N",vegconomist.com,2025-04-14,10,update by vegconomist News - vegconomist - the vegan business magazine,article,0.06937825276,58,208,150.2440191
+https://vegconomist.com/organisations-and-brands/roland-berger/,false,"Reports on market growth, a specific factual event, in a news-like format",Roland Berger News - vegconomist - the vegan business magazine,"Find all Roland Berger news in chronological order with our extensive archive and stay informed on Roland Berger and the vegan, plant-based and cellular agriculture market.","According to insights from strategy consultancy Roland Berger, the plant-based dairy market in Western Europe and North America is growing at an unprecedented rate as consumers increasingly prioritize health and sustainability. In 2023, the size of the plant-based dairy retail market reached $11.55 billion (€10.7 billion), up from $7.34 billion (€6.8 billion) in 2019. This reflects a compound annual growth rate of 12%. The growth is primarily driven by plant-based beverages, which make up 60% of the total market, followed by yogurt and cheese alternatives. The horeca sector is also increasingly embracing dairy alternatives, providing a foundation for continued growth in the industry. However, plant-based dairy still only accounts for a fraction of the traditional dairy market. Milk alternatives are the most successful product type, …",vegconomist.com,2025-04-02,22,Roland Berger News - vegconomist - the vegan business magazine,article,0.01988027919,7,109,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-meat/report-cultivated-meat-proving-doubters-wrong-increasingly-viable/,true,Reports on a specific development (report findings) in a news-like format,"Report: Cultivated Meat is ""Proving Doubters Wrong"" as It Becomes Increasingly Viable - vegconomist - the vegan business magazine",A new report by Lever VC has found that skepticism about the viability of cultivated meat may be unfounded.,"A new report by Lever VC has found that skepticism about the viability of cultivated meat may be unfounded.
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+In 2021, an analysis published by researcher David Humbird claimed that it was essentially impossible for cultivated meat production costs to go below $16 per kilogram, meaning products would struggle to compete with conventional meat. Humbird’s findings were widely reported by mainstream media outlets, spreading the idea that cultivated meat would never be viable.
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+“Technologies once deemed impossibly expensive have become mainstream solutions”
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+However, Lever VC’s report — titled *A Second Generation of Cultivated Meat Companies Breaks Through Projected Cost Barriers* — claims that recent developments have proven this analysis wrong. It asserts that the cost of cell culture media is already up to 30 times lower than Humbird thought possible, with those developed by some companies coming in at well under $0.50 per liter compared to the $6.50 per liter estimated by the analysis.
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+Furthermore, several cultivated meat companies have demonstrated cell densities of between 60-90 g/L, surpassing Humbird’s predictions that 60 g/L was the maximum cell density achievable in air-spared fed batch systems. This has translated to production COGS for cell mass as low as $10 to $15 per kilogram, with some companies achieving costs of under $10 per kilogram.
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+## Setting new standards for cost-effectiveness
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+Lever VC finds that costs are now set to decrease even further, due to strategies such as more efficient bioreactors and in-house cell culture media production that eliminates third-party pharmaceutical markups. A focus on producing undifferentiated cell mass rather than fully structured tissue could also lower costs, along with the development of hybrid products that combine cultivated meat with plant-based ingredients.
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+The report adds that CapEx expenditures have reduced by nearly an order of magnitude as companies find more effective ways to manufacture bioreactors, including by avoiding off-the-shelf pharmaceutical-grade materials.
+
+“The skepticism of some toward cultivated meat mirrored similar criticism leveled in years and decades past at transformative new technologies in other sectors, such as solar panels and electric vehicles,” says the report. “Sectors such as these faced similar doubts about cost feasibility, complexity, infrastructure requirements, and consumer acceptance. Yet through persistent innovation and significant government support, these industries proved doubters wrong. Technologies once deemed impossibly expensive have become mainstream solutions, fundamentally reshaping their sectors and continually setting new standards for cost-effectiveness and sustainability.”",vegconomist.com,2025-04-14,10,"Report: Cultivated Meat is ""Proving Doubters Wrong"" as It Becomes Increasingly Viable - vegconomist - the vegan business magazine",article,0.03830188866,28,131,150.2440191
+https://vegconomist.com/guest-posts/revolutionizing-alternative-proteins-end-to-end-approach-farm-future-food/,true,"This is an explanatory article about alternative proteins, not a news report of a specific event",Revolutionizing Alternative Proteins: An End-to-End Approach from Farm to Future Food - vegconomist - the vegan business magazine,Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of,"Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of Siemens’ solutions portfolio in the Controlled Environment Agriculture & Alternative Proteins market, by fostering collaborations and developing an ecosystem for leveraging new opportunities.
+
+In this guest post, Stefania discusses how a holistic, end-to-end approach is addressing key challenges in the alternative protein industry, from improving production efficiency to ensuring sustainability.
+
+As consumers increasingly demand more sustainable and ethical food choices, alternative proteins derived from sources like microalgae, mycelium, and cell-based cultures are rapidly gaining attention. To support this transformation, innovative technologies are being deployed to make protein production more efficient, cost-effective, and environmentally friendly. A key player driving this change is leveraging an end-to-end approach to address critical challenges and accelerate the growth of alternative proteins from farm to plate.
+
+## Addressing challenges in alt protein production
+
+The production of alternative proteins faces several challenges that require innovative solutions:
+
+**Research and development:** Continuous improvement in taste, texture, and nutritional profiles is essential to increasing consumer acceptance of alternative proteins. Collaboration with research institutions and industry stakeholders is driving advancements to enhance the appeal and quality of these products.
+
+**Scalability and cost-effectiveness:** For alternative proteins to replace traditional animal-based options, they need to be produced at scale and at a competitive price point. Expanding production facilities and adopting cost-effective manufacturing methods are crucial to making these products more accessible to a global consumer base.
+
+**Regulatory frameworks:** A clear and supportive regulatory landscape is critical for fostering consumer trust and supporting market growth. Collaboration with governments and regulatory bodies ensures that labeling, safety standards, and marketing practices for alternative protein products are accurate and transparent.
+
+**Infrastructure and supply chain:** Robust infrastructure and an efficient supply chain are vital for successfully producing and distributing alternative proteins. Automation and logistics optimization play a significant role in streamlining production processes and ensuring the reliable availability of these products.
+
+## Innovative production technologies
+
+Technological advancements are central to optimizing alternative protein production. Some of the key innovations from Siemens include:
+
+**AI and analytics:** Artificial intelligence and advanced analytics help to optimize production processes and improve product quality. By analyzing real-time data, inefficiencies can be identified, maintenance needs predicted, and productivity increased across the manufacturing process.
+
+**Process control: **Achieving consistent quality is a top priority. Modern process control systems allow precise monitoring and regulation of production parameters, ensuring uniform protein extraction and maintaining the desired nutritional profile while minimizing waste.
+
+**Digital twin:** Digital twin technology allows manufacturers to simulate and optimize production processes before physical implementation. This technology helps improve resource allocation, reduce downtime, and enhance overall productivity.
+
+**Energy efficiency**: Reducing the environmental impact of production is at the heart of the alternative protein movement. Energy management systems and renewable energy solutions help reduce carbon emissions and lower operational costs. The integration of energy-efficient technologies enables manufacturers to create more sustainable production practices.
+
+**Standardization and OT/IT integration:** For scalable and efficient production, standardized solutions and the integration of Operational Technology (OT) with Information Technology (IT) are crucial. These systems enable seamless communication between production processes, improving control and visibility across the entire production line. Manufacturers can visualize their operations within an overarching production management system, making it easier to monitor and control every stage of production in real-time. This approach ensures production scalability, better performance optimization, and allows manufacturers to meet growing demand with ease.
+
+## Paving the way for sustainable protein production
+
+With an end-to-end approach, the path is being cleared for more sustainable and efficient alternative protein production. By supporting research and development, scaling up production, collaborating on regulatory frameworks, and providing innovative infrastructure and technological solutions, the industry is overcoming its challenges. Ongoing advancements in production processes, such as the integration of OT/IT systems and real-time visualization, are enhancing productivity and ensuring that alternative proteins are becoming a viable alternative to animal-based products.
+
+In order to achieve consistent transparency and enable standardization, collaboration and co-development play a key role. Our ambition is to create a powerful ecosystem of partners who can jointly accelerate the digital transformation. By working together, we can drive innovation, share best practices, and create a more sustainable and inclusive future for protein production.
+
+As the demand for sustainable food choices continues to rise, these innovations and collaborative efforts play a crucial role in shaping the future of food, making plant-based alternatives a mainstream option for consumers worldwide.",vegconomist.com,2025-04-17,7,Revolutionizing Alternative Proteins: An End-to-End Approach from Farm to Future Food - vegconomist - the vegan business magazine,article,0.03643576092,36,135,150.2440191
+https://vegconomist.com/company-news/atlantic-natural-foods-files-bankruptcy/,true,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,TUNO Manufacturer Atlantic Natural Foods Files for Bankruptcy - vegconomist - the vegan business magazine,"Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick'n, and Neat, has filed for Chapter 11 bankruptcy protection.","Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick’n, and Neat, has filed for Chapter 11 bankruptcy protection.
+
+In a petition filed in the U.S. Bankruptcy Court for the Eastern District of Louisiana, Atlantic Natural Foods listed $10 million to $50 million in assets. The company also declared $1 million to $10 million in liabilities, with 100 to 199 creditors. Atlantic Natural Foods did not specify why it was filing for bankruptcy, but announced plans to reorganize its business.
+
+The news comes a few months after the company terminated a $30 million agreement that would have seen it acquired by vertically integrated plant-based food company Above Food. Both parties mutually agreed to the withdrawal, citing changes in the business landscape, supply chain disruptions, and rising food inflation.
+
+The agreement was first announced in 2021, and Atlantic Natural Foods had initially hoped to enter a public environment in partnership with Above Food. Following the termination of the agreement, the company said it planned to transition back to private ownership.
+
+## “Ever-changing landscape”
+
+Atlantic Natural Foods was founded in 2008, but one of its brands, Loma Linda, dates back to 1890. Loma Linda is best known for its plant-based tuna alternative, TUNO, which is available in several flavors. The brand also offers pre-prepared meals and various canned plant-based meat alternatives.
+
+“Operating in the industry’s ever-changing landscape has not been without its challenges, but we remain steadfast in our commitment to resetting the standards for the years ahead,” said Atlantic Natural Foods Chairman Doug Hines, following the company’s withdrawal from the agreement with Above Food. “We are drawing on tried-and-true food preparation and supply methods that have withstood the test of time to meet the needs of our global consumers. This strategy allows us to reinstate our commitment to returning the company to its core principles, products, and consumers while carrying out our mission of creating healthy food for the world in 2025 and beyond.”",vegconomist.com,2025-04-22,2,TUNO Manufacturer Atlantic Natural Foods Files for Bankruptcy - vegconomist - the vegan business magazine,article,0.02474615578,25,132,150.2440191
+https://vegconomist.com/category/plantbased-business-hour/,false,"This is a collection of podcast summaries and interviews, not a single news article.",Plantbased Business Hour: Latest News 2025 - vegconomist: the vegan business magazine,none,"As climate pressures, consumer demand, and economic imperatives converge, the global food sector stands at the brink of systemic change. It isn’t a question of if, but of how fast. A recent conversation on The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Dr. Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab at Dalhousie University. Their discussion reinforced a critical message: the time to invest in structural shifts—across yield innovation, value-added infrastructure, and supply chain transformation—is now. Canada’s role in the global shift to sustainable protein Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic protein play.” This emerging model emphasizes pulses and legumes like lentils, chickpeas, and …
+
+The future of food is being shaped by unexpected players, and among them is the US Department of Energy (DOE). Traditionally focused on infrastructure, fuel sources, and energy grids, the DOE’s investment in alternative protein technology highlights a critical financial and environmental shift: food innovation is now a national energy priority. The recent episode of The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Mike Messersmith, CEO of Tender Food, a company pioneering an innovative approach to plant-based meat production. Their breakthrough technology—spinning fava bean protein, rice protein, and oat fiber into fibrous, meat-like textures—represents a new frontier in food technology. But what makes this so relevant to the Department of Energy? Food innovation as an energy solution The DOE’s involvement in food production, investing $5 million in Tender Food as …
+
+As the global economy faces mounting pressure from environmental degradation, investors and economists alike are grappling with a pressing question: Can economic growth persist if natural capital—the foundation of our ecological and economic systems—continues to erode? Paul Gruenwald, Global Chief Economist for S&P Global, tackled this issue on a recent episode of Upside & Impact: Investing for Change, hosted by VegTech Invest’s CEO, Elysabeth Alfano. The discussion centered around the economic implications of declining natural capital, including the tremendous pressure from our current food system, the necessity of integrating environmental considerations into financial models, and the potential for “green growth” to sustain economic expansion. The case for green growth Traditional economic models have long focused on physical capital—factories, infrastructure, and investment portfolios—while treating natural capital, such …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. In this article, which originally ran on Advisorpedia.com, Elysabeth Alfano explores the US Department of Defense’s significant investment in food innovation through the Distributed Bioindustrial Manufacturing Program (DBIMP). She examines how food security, supply chain resilience, environmental impact, and public health concerns drive this initiative, positioning food system transformation as both a national security priority and a major investment opportunity. Department of Defense Invests Heavily in Food Innovation: Why? The US Department of Defense is investing heavily …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. This article, co-written by the fractional associate director of coms & research at VegTech™ Invest, Gwendolyn Brown, explores how the new US administration may influence food systems transformation, addressing bipartisan issues like food insecurity, climate change, and the role of food innovation in national security and global competition. How the New US Administration Will Impact Food Systems Transformation Of late, I have been getting this question a lot: “How will the Trump Administration impact US …
+
+New on the scene, the Tilt Collective is trying to encourage a shift to plant-based diets…is it too little, too late or is the timing more than perfect? The CEO, Sarah Lake, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to explain Tilt Collective’s initiatives for creating global change. Specifically, they discussed: 1. What is Tilt Collective, and why was it created? 2. Given the plethora of reasons for tilting toward plant-based options, why has it been so hard to date,e and how is Tilt Collective addressing this? 3. Specifically, how is Tilt Collective looking at winning the global narrative on plant-rich diets? 4. How is Tilt Collective building a coalition of public and private sector CEOs/champions? This is very different from policy initiatives. 5. …
+
+Why is Europe leading the world in plant-based options? Pascal Bieri, Co-Founder of Planted joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss the struggles and successes of the European market and the recent turn towards sustainable eating. Specifically, they discuss: What is Planted and why did you start it? The sector has been struggling in the U.S., but seems stronger in Europe. Why is this? You have an incredibly varied selection. How have you been able to keep so many SKUs alive and which one does the best? Which country does the best? You recently finished a manufacturing plant. What was the reason for the capital outlay as opposed to co-manufacturing? Do you think that the U.S. …
+
+Jason W. Ingle, founder and Managing Partner of Third Nature Investments, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss the powerful lever for societal and environmental impact that is investing in food system transformation. Specifically, they discuss: What is systems investing and why are you focused on this? How do you invest in systems transformation, and can you give some examples of companies in which you have invested? Why are you focused on more than Climate Change? Can you elaborate on investing in food system transformation? Do you see others engaging in (or at least comprehending) systems investing? If so, who/which sort of entities? Is it too late? Or do you see progress? If no progress, what …
+
+Founder and CEO of Chunk Foods, Amos Golan, joins the CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss the demand and success of thick, juicy, plant-based steaks and the global outlook for foodservice today. Specifically, they discussed: Chunk Foods seemed to pop on the scene out of nowhere. Can you tell us a bit about your background and how you started Chunk in Israel? What has the reception been like in the US? Why initially foodservice only, and how big of a push is clean label? While I am sure IP is proprietary, what can you tell us of your fermentation technique and your production techniques to get whole cuts of meat? We speak endlessly of the US …
+
+Caroline Cotto of NECTAR Research and Tim Dale from Food System Innovations join CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss the results of a recent study around consumer perception of blended (or plant-rich) meat. Do they like it? Do they hate it? Is it a sell-out? Specifically, they discuss, 1. What is Food System Innovations, and what is its mission? 2. What is NECTAR, and why is it needed? 3. What is plant-rich meat? 4. What are the early indications regarding consumer acceptance of this category? 5. What are some challenges for the overall plant-based and diversified proteins sector moving forward? Below is a highlight clip and transcription from their long-form conversation. Full podcast here. Elysabeth: I want to bring in from Food System Innovations, Tim …
+
+In the recent episode of The Plantbased Business Hour, CEO of VegTech Invest and host Elysabeth Alfano discusses whether or not the 2024 presidential election result could change U.S. food policy. You can listen to the podcast here, and below is a transcription of the podcast. Elysabeth: Here’s today’s Plantbased Business Hour. Hey everyone, it’s great to come to you from the jungle. I thought I would see what it would be like to really be remote and working remotely, and I am indeed doing that from the jungle in Mexico. I’m enjoying it a lot and thought I would get away from election news. So speaking of the election, a lot of people ask me, “What do you think the election will do to …
+
+Founder of Mach Global Advisors, David Ziskind, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour, and discusses the pros and cons of building out food manufacturing or going with a co-manufacturer, and how to keep it all sustainable. Specifically, they discuss: What are some of the challenges faced in food manufacturing? How do you scale manufacturing, particularly with smaller budgets? How do you right-size a manufacturing facility? Does contract manufacturing play a role in bridging the gap? In this capital-constrained environment, how can you prepare for future growth? How do you make do with what you have and do more with less? Below is a highlight clip and transcription from their long-form conversation. Podcast link: https://podcasts.apple.com/us/podcast/make-it-or-break-it-scaling-food-manufacturing-with/id1512473843?i=1000673442530 Display “David Ziskind Discusses …
+
+The founder of Catapult Commercialization Services, Jamie Valenti-Jordan, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to discuss bringing resiliency to the diversified protein supply chain. Specifically, they discuss: Catapult Commercialization Services and Jamie’s long history in food science and manufacturing. What shifts Elysabeth and Jamie see in the sector, both positive and negative? Jamie and Elysabeth’s perspective on the slump of the sector: is it the valley of death or rebirth? What needs to happen for revitalization? Jamie’s predictions for the next 3 years? Below is a highlight clip and transcription from their long-form conversation. Podcast link: https://podcasts.apple.com/us/podcast/building-a-resilient-food-system-supply-chain-with/id1512473843?i=1000672510116 Display “Jamie Valenti-Jordan Shares What Gen Alpha and Gen Z are Looking for in Products” from YouTube Click here to display content from …
+
+2021 was supposed to be the year of plant-based chicken: nuggets, strips, patties were all the rage. CEO and Founder of Daring Chicken, Jeff Gendelman, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour to take us through the highs and lows of the plant-based chicken trajectory and the chances for success of the category. Specifically, they discussed: Europe is having much more success with this category than the US. Let’s take a trip around the world to discuss how plant-based, specifically chicken, is doing in Europe, Asia and then the US. Are you seeing any signs of things changing in the US? If so, where? Nuggets? Patties? Strips? Meals? Breaded? How much of the change is driven by the …
+
+What is the state of the American Farmer? Is food insecurity in the U.S. on the rise? What initiatives are upcoming to address feeding more people with fewer resources? What does the USDA science data tell us? Deputy Under Secretary of the USDA, Sanah Baig, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour for the big knowledge drop just months before the Farm Bill drop. Specifically, they discuss: As we turn the corner into 2025, what is the USDA working on, given the need to feed a growing global population with fewer resources? How is the USDA prioritizing food systems transformation and the plight of the American farmer? What level of money is being spent on the future of agriculture, and what kind of …
+
+Former US Ambassador to the United Nations Agencies for Food and Agriculture and Executive Director of The Food Systems for the Future, Ertharin Cousin, joins CEO of VegTech Invest, Elysabeth Alfano, on The Plantbased Business Hour to discuss the pivotal year of 2025 for food and other systems shifts. Specifically, they discuss: What is the Food Systems for the Future Institute? Given your long tenure as the Ambassador to the UN Agencies for Food and Agriculture and as Executive Director of the UN World Food Programme, how have you seen the landscape around global nutrition and food insecurity change? At COP28, the World Bank declared that Food Tech is Climate Tech. There is a growing understanding of the overlap of food systems and energy use, and food’s impact on …
+
+Monique Mikhail, Senior Program Manager, Climate and Agriculture Finance Program, and Kelly McNamara, Senior Research and Policy Analyst, at Friends of the Earth join CEO of VegTech Invest, Elysabeth Alfano, on The Plantbased Business Hour to reveal some shocking environmental statistics from the banking industry’s funding of animal agriculture. Specifically, they discuss: What prompted the Bull in the Climate Shop report? How was the study conducted? What were the results? Why would the banks put themselves at this kind of risk? What has been done with the results? Has there been any reaction from the banking industry? From a societal perspective, can the banks stop funding this industry? Is there any kind of mandate to continue to fund them? What are the next steps? Podcast link: https://podcasts.apple.com/us/podcast/friends-of-the-earth-discuss-who-funds/id1512473843?i=1000664723594 Below is a highlight clip …
+
+What can AI do for food innovation? Meet LEO, Mattson’s AI Agent and find out! On this episode of The Plantbased Business Hour, Chief AI Officer at Mattson, Steve Gundrum, joins CEO of VegTech Invest, Elysabeth Alfano, to take LEO out for a spin and show us the future of food. Specifically, they discuss: What is Mattson Co. and what do you focus on? Times are changing, and you now have LEO, the AI Agent, and advanced AI tools: what are they and what do they do specifically that couldn’t be done before? How has this changed your business and how will this change the future of food? Below is a highlight clip and transcription from their long-form conversation, including their conversation with LEO and …
+
+George Monbiot, author, journalist, and environmental activist, joins The Plantbased Business Hour with host and CEO of VegTech Invest, Elysabeth Alfano, to discuss how to best fight for the planet and how to take no prisoners when it comes to taking on the meat industry and its lobby. He goes for the jugular and this is a do-not-miss interview. Specifically, they discuss How does the big meat misinformation campaign differ from big tobacco and fossil fuels’ misinformation campaigns? What do we do against the misinformation campaign, especially if it is protected by certain government organizations? Is there a strategy for impact when we are woefully outspent? What is it going to take to move the needle? For people to be outraged? A health crisis? Another …
+
+In advance of the All In Summit this September in Los Angeles and as one of the best Plant-Based Business Hour podcasts of 2023, we are here re-running the All-In Podcast’s Sultan of Science: David Friedberg, CEO of The Production Board on The Plantbased Business Hour. David and Elysabeth Alfano discuss how AI can impact the plant-based innovation sector (plant-based foods and alternative proteins) as well as what the sector can do to scale up production and reduce costs. Specifically, they discuss: How the sector can scale to price parity or better and the innovations that will advance the sector, The power of bioengineering and the opportunities that can come from land, water, and forest availability provided by more efficient ways of making protein, Plant-based …",vegconomist.com,2025-04-23,1,Plantbased Business Hour: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06785869692,69,190,150.2440191
+https://vegconomist.com/organisations-and-brands/nopalm-ingredients/,false,"Reports on specific company developments (product launch, funding round, production scale-up) in a news-like format.",NoPalm Ingredients News - vegconomist - the vegan business magazine,"Find all NoPalm Ingredients news in chronological order with our extensive archive and stay informed on NoPalm Ingredients and the vegan, plant-based and cellular agriculture market.","NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …
+
+Dutch biotech company NoPalm Ingredients has scaled its fermentation-derived oil production to an industrial level of 120,000 liters, a first in the sector. The company successfully completed the production run at a Contract Manufacturing Organization (CMO), demonstrating the feasibility of converting food industry side streams into food-grade oils using yeast-based fermentation. The development presents a promising alternative to palm oil and other tropical fats, addressing supply chain concerns and environmental impacts associated with traditional oil production. According to NoPalm Ingredients, its fermentation process results in 90% lower carbon emissions and requires 99% less land use compared to palm oil production. “Three years ago, we were fermenting at benchtop scale. This summer, we hit 5,000L, and today we’ve successfully scaled to 120,000L. With palm oil demand …
+
+NoPalm Ingredients, a Dutch biotechnology company producing yeast-derived oils, has successfully closed a €5 million seed funding round touted as the largest funding ever for an alternative to palm oil in Europe. The round was led by Rubio Impact Ventures and co-led by Oost NL, Fairtree Elevant Ventures, and Willow Capital Investments, with participation from The Netherlands Enterprise Agency (RVO) and other private investors. The new capital will help the company to scale and deliver, at price parity, a sustainable alternative to traditional palm oil, which is astonishingly found in 60% of supermarket products. With proven oil quality by industry giants such as Colgate-Palmolive, Unilever, and Zeelandia, NoPalm Ingredients’ innovation, is set to transform the food and personal care industries. “Often, the answer isn’t to prohibit …
+
+Based in Wageningen, Netherlands, NoPalm Ingredients “brews” tailor-made fermented oils and fats. These serve as high-quality, sustainable, local, and circular alternatives to palm oil in food, cosmetics, and detergent products. Lars Langhout (MBA) is the co-founder and CEO of NoPalm Ingredients. He founded NoPalm Ingredients together with Prof. Dr. Jeroen Hugenholtz (CTO) in 2022. Can you share some of the key challenges and highlights NoPalm Ingredients faced in 2023, particularly in the context of scaling up your production of sustainable palm oil alternatives? As with most startups, the key challenge has been raising money to scale up. The investment climate for sustainable, circular start-ups deteriorated over the past two years. At the same time, it is a process we have learned a lot from, and …",vegconomist.com,2025-04-08,16,NoPalm Ingredients News - vegconomist - the vegan business magazine,article,0.03022975042,22,131,150.2440191
+https://vegconomist.com/products-launches/cv-sciences-expands-plant-based-portfolio-launch-lunar-fox-food-co/,true,Reports on a specific corporate action (launch of a new product line) in a news-like format.,CV Sciences Expands Plant-Based Portfolio with Launch of Lunar Fox Food Co. - vegconomist - the vegan business magazine,"CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based,","CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers.
+
+The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine.
+
+Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling.
+
+## Appealing to millennials & flexitarians
+
+Lunar Fox Food Co.’s offerings are positioned to meet the needs of a diverse group of consumers, including millennials and flexitarians, who are driving the growth in the plant-based food sector. These products are marketed as 100% natural and gluten-free, with several options designed to replace common ingredients like dairy, eggs, and meat with plant-based substitutes.
+
+In addition to Lunar Fox, CV Sciences also owns Cultured Foods, which it purchased back in 2023. The company specializes in plant-based alternatives, including egg substitutes and cheese alternatives, primarily distributed in the EU.
+
+CV Sciences noted its commitment to offering products backed by scientific research. The company’s hemp extracts are among the leading brands in the natural products market, and it was the first hemp extract supplement brand to achieve Generally Recognized as Safe (GRAS) status.
+
+Lunar Fox Food Co. products are now available for purchase at select retailers and via the brand’s website.",vegconomist.com,2025-03-28,27,CV Sciences Expands Plant-Based Portfolio with Launch of Lunar Fox Food Co. - vegconomist - the vegan business magazine,article,0.02364232612,26,135,150.2440191
+https://vegconomist.com/organisations-and-brands/technical-university-of-denmark-2/,false,"Reports on a specific research finding from the Technical University of Denmark, presented in a news-like format.",Technical University of Denmark News - vegconomist - the vegan business magazine,"Find all Technical University of Denmark news in chronological order with our extensive archive and stay informed on Technical University of Denmark and the vegan, plant-based and cellular agriculture market.","A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …",vegconomist.com,2025-04-10,14,Technical University of Denmark News - vegconomist - the vegan business magazine,article,0.01991982921,7,109,150.2440191
+https://vegconomist.com/category/gastronomy-food-service/,false,"Reports on multiple specific events in the food service industry, such as company announcements and product launches.",Gastronomy & Food Service: Latest News 2025 - vegconomist: the vegan business magazine,none,"Humane World for Animals, formerly called the Humane Society of the United States, has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact through plant-based menu changes. Called the Food Service Industry Protein Sustainability Scorecard, the report features companies that are collectively responsible for serving tens of thousands of meals per day, including at K-12 schools, colleges, universities, corporate offices, sports arenas, public facilities, and more. The scorecard was compiled by surveying companies and collecting information about their sustainability commitments, along with the steps they are taking to achieve these goals. The following companies all earned A grades: “Customers value transparency” The scorecard evaluates concrete, evidence-backed efforts to reduce food-related emissions, finding …
+
+Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …
+
+UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
+
+Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the United States. The decision follows steady regional growth and increasing consumer demand for plant-based fast-casual dining options. Founded in 2018 in Las Vegas by Kristen and Carlos Corral, along with Regina and Dan Simmons, the company began as a single-location operation and has since expanded to six locations across Las Vegas and San Diego. The brand has also introduced a grocery product line distributed nationally. Earlier this year, the US Small Business Administration named the founding team the 2025 Small Business Persons of the Year for Nevada. “Our original goal was to make plant-based food exciting. Franchising allows us to grow that vision beyond our …
+
+Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations. The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan. Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted …
+
+The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing the total to 400 by 2026 CHICAGO–(BUSINESS WIRE)–#healthcare–Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year. The plant-forward patient menus position nutritious, sustainable plant-based meals as the default option for one meal per day, while preserving …
+
+Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier. Through the partnership, Actual Veggies’ chef-crafted Black Bean Burger will be available across Eurest’s more than 1,600 marketplaces US-wide. The launch comes after Chris Ivens-Brown, Chief Culinary Officer for Eurest and Compass Group North America, bought a box of Actual Veggies burgers to try at home. He was so impressed that he submitted an inquiry to the company, which ultimately led to the partnership. Actual Veggies’ burgers are made using fresh whole vegetables, grains, and a signature spice blend. Eurest’s research and development chefs have developed a variety of recipes highlighting the burgers’ flavors and textures; research conducted by the company reportedly indicates that …
+
+Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations. In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups. The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions …
+
+Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12. Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale. There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked. “Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout …
+
+Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu. Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices. “At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the …
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+Canadian vegan fast-food chain Odd Burger has suspended its planned US expansion due to increasing political tensions between Canada and the United States. Just last week, the company outlined plans to expand into the US, which included raising capital to cover costs associated with tariffs and building new manufacturing facilities. The strategy was intended to help mitigate the impact of tariffs and strengthen the company’s supply chain. At the time, McInnes had expressed confidence in the company’s ability to quickly scale while maintaining pricing stability and product quality. However, these expansion efforts are now on hold, and the capital will instead be directed toward strengthening Odd Burger’s operations in Canada. The decision to pause US expansion also comes in response to upcoming US tariffs, scheduled to take …
+
+Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …
+
+Hamburg-based foodtech startup The Raging Pig Company has introduced a new plant-based burger patty designed for the food service industry. The Raging Burger Patty, made from peas and mushrooms, is intended for use as a traditional burger patty or as a smash-burger, a preparation method that involves pressing the patty onto a grill to create a crispy exterior and a caramelized flavor. According to the company, the patty was developed to meet the needs of professional kitchens and provide a plant-based alternative to conventional smash-burgers. Dr. Arne Ewerbeck, founder of The Raging Pig Company, explained, “Smash-burgers are more popular than ever, but plant-based alternatives are often still overlooked in the foodservice industry. “With our patty, we’re introducing a plant-based smash-burger to the market – flavorful, juicy, and perfect …
+
+For over a century, INTERNORGA has been the go-to event for hospitality professionals, offering a comprehensive overview of market developments, cutting-edge solutions and future trends. It is the ultimate meeting point where industry leaders, innovative start-ups, and top decision-makers come together to shape the future of foodservice and hospitality. The event, which draws over 80,000 visitors and 1,200 exhibitors from more than 30 countries, has become a vital hub for hospitality professionals seeking to tap into global trends, discover the latest innovations, and expand their international network. With its new theme, ‘Where trends take off,’ INTERNORGA takes place from 14 to 18 March 2025 in Hamburg, Germany. Matthias Balz has been instrumental in shaping the successful development of INTERNORGA – the leading international trade fair …
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+Los Angeles-based coffee chain Go Get Em Tiger has announced a partnership with plant-based dairy producer Elmhurst 1925, making Elmhurst’s Oat Barista Edition the exclusive oat milk at all eight of its locations. With this shift, Go Get Em Tiger has completed its transition to offering only seed oil-free milk options. Elmhurst’s Oat Barista Edition is formulated without seed oils, gums, or emulsifiers, aligning with Go Get Em Tiger’s focus on simple and high-quality ingredients. The partnership reflects an increasing demand for plant-based alternatives in the coffee sector, particularly those without additives commonly found in conventional non-dairy milks. Yuri Polyachenko, senior director of food service at Elmhurst 1925, stated, “Today’s coffee lovers are paying closer attention to what’s in their cup, seeking high-quality plant milks …
+
+Odd Burger Corporation has released its financial results for the first quarter of fiscal 2025, reporting revenue growth and a significant reduction in net loss compared to the previous quarter. Revenue for the quarter reached $727,294, marking a 6.2% increase from the prior quarter, while remaining largely unchanged from the same period last year. The company attributed the increase to its expanding franchise network and growing consumer-packaged goods (CPG) business. Net loss for the quarter was $272,476, a sharp decline from the $1.3 million loss reported in the previous quarter. The company also reported improved gross margins, citing its shift towards a franchise model as a contributing factor. Continued expansion across Canada Odd Burger currently operates 20 locations across Canada and continues to focus on …
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+Actual Veggies, a company specializing in vegetable-based burgers, has raised $7 million in a Series A funding round to support its retail expansion and product development. The round was led by Relentless Consumer Partners, with additional participation from New Fare Partners, Todd Lachman (Sovos Brands founder and Sauer Brands chairman), and investor Ben Rawitz. In addition to expanding its retail footprint, Actual Veggies has secured a foodservice contract with Compass Group, which will introduce its products to corporate dining programs, hospitals, and schools, including at companies such as Amazon and Google. The company’s Black Bean Burger is also set to launch in all 82 Costco locations in the Southeast region next month. Co-founder and co-CEO Hailey Swartz stated, “We set out to create the most …
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+The food delivery boom is changing how consumers engage with food, and plant-based brands must adapt. With global delivery revenues estimated to reach USD 1.40 trillion by the end of 2025, convenience is now a key driver of food choices. The rise of plant-based meal kits and restaurant delivery services makes plant-based eating more accessible than ever. Tapping into the food delivery trend Meal kit providers like Planthood and Purple Carrot are thriving, while mainstream services such as Gousto and HelloFresh are expanding their plant-based options. Meanwhile, Deliveroo and UberEats report growing demand for plant-based meals, showing a shift in consumer habits. Brands like Planty and Grubby in the UK are capitalising on this, offering frozen and fresh plant-based meal deliveries. New data suggests that …
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+Dunkin’, the second-largest coffee chain in the United States, has eliminated the surcharge for plant-based milk at its more than 9,500 locations. This decision follows similar moves by Starbucks, Dutch Bros, and Scooter’s Coffee, marking a shift among major coffee chains toward more equitable pricing for non-dairy alternatives. The change comes after discussions with the advocacy group Mercy For Animals, which has campaigned against additional costs for plant-based milk. Advocacy groups argue that surcharges for dairy alternatives disproportionately impact people who are lactose intolerant. Mercy for Animals has noted that the extra cost makes non-dairy options more accessible to these consumers. Jennifer Behr, corporate relations manager at the organization, stated, “Mercy For Animals applauds Dunkin’ for this landmark decision. Plant-based milk upcharges create barriers for …",vegconomist.com,2025-04-22,2,Gastronomy & Food Service: Latest News 2025 - vegconomist: the vegan business magazine,article,0.069650236,83,198,150.2440191
+https://vegconomist.com/studies-and-numbers/vegan-grocery-prices-vary-significantly-across-us-states-walmart-study-shows/,true,"Reports on a specific study about vegan grocery prices, with factual data and analysis.","Vegan Grocery Prices Vary Significantly Across US States, Walmart Study Shows - vegconomist - the vegan business magazine","The study also examined the impact of Walmart's new private label, ""bettergoods,"" launched in 2024, which includes premium vegan products. While prices for","A recent study by CashNetUSA has examined the cost of a typical basket of vegan groceries at Walmart stores across the United States, revealing considerable differences in pricing between states. The study analyzed Walmart prices in the most populous cities of each state, comparing them to the national average.
+
+## Affordability across states
+
+Among the findings, Arkansas emerged as the most affordable state for vegan groceries, with prices approximately 3.8% below the national average. Conversely, Hawaii registered the highest prices, with costs for vegan products 31.8% higher than the national average.
+
+The study also identified significant price fluctuations from year to year. Arizona saw the largest decrease in prices for vegan groceries, with a drop of 3.4% since 2023. In contrast, Alaska experienced one of the sharpest increases, with prices rising 11.94% over the same period.
+
+In terms of affordability, Massachusetts stands out as the most accessible state for vegan shoppers. In the state’s largest city, it takes just over an hour of work at the local average wage to purchase a typical basket of vegan groceries.
+
+## Price variations and consumer impact
+
+While some regions experienced price reductions, others saw increases across various products. Walmart President and CEO, C. Douglas McMillon, noted in a February earnings call that prices for some everyday items, such as deli snacks and apples, have decreased, while others, like asparagus and blackberries, have become more expensive.
+
+Despite the lower prices in Arkansas, the state is not the most affordable when income levels are considered. Residents in Arkansas, where Walmart’s headquarters is located, must work an average of 1 hour and 33 minutes to afford the basket of vegan groceries. This is among the highest times spent relative to income in the study, although it is still less than in Mississippi, where residents need to work 1 hour and 43 minutes.
+
+## The impact of ‘bettergoods’
+
+The study also examined the impact of Walmart’s new private label, “bettergoods,” launched in 2024, which includes premium vegan products. While prices for these products may vary by state, vegan grocery costs at Walmart are generally consistent across the country, with the exception of Alaska and Hawaii, where premiums are significantly higher.
+
+Walmart continues to focus on maintaining its “everyday low prices” model, though there are concerns that potential future trade tariffs could increase prices for certain products. CFO John David Rainey acknowledged the possibility of price increases in an interview with CNBC, but explained that these would not affect the majority of Walmart’s inventory.
+
+In addition to the regional price variations, the study noted that there are differences in local wages, which directly impact how affordable vegan groceries are in each state. The data gathered from this study provides a clearer picture of the factors influencing vegan grocery prices at Walmart across the US.",vegconomist.com,2025-04-07,17,"Vegan Grocery Prices Vary Significantly Across US States, Walmart Study Shows - vegconomist - the vegan business magazine",article,0.03836482612,29,132,150.2440191
+https://vegconomist.com/eggs/loryma-compound-replace-eggs-baked-goods/,true,Reports on a specific corporate action (product launch) in a news-like format.,Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge - vegconomist - the vegan business magazine,"Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods.","Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods.
+
+Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn.
+
+Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome.
+
+## Addressing rising egg prices
+
+Between January 2022 and January 2023, egg prices in the EU increased by an average of 30%, driven by supply chain issues and increased production costs. Since then, prices have continued to rise, a problem exacerbated by avian flu outbreaks.
+
+Lory® Stab is said to be a cost-effective alternative to eggs, helping to alleviate pressures faced by businesses due to fluctuating egg prices. The ingredient also has an extended shelf life, helping to reduce waste, and contains less fat than comparable egg-based products.
+
+Loryma is now preparing to exhibit a range of innovative wheat-based solutions for baked goods at the trade fair iba 2025, which takes place from May 18-22 in Düsseldorf, Germany.
+
+“We are proud that Lory® Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” said Norbert Klein, Head of Research & Development at Loryma. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture. We also offer an expert consultancy service for manufacturers that includes formulation support and advice on production processes.”",vegconomist.com,2025-04-11,13,Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge - vegconomist - the vegan business magazine,article,0.03394762367,25,129,150.2440191
+https://vegconomist.com/category/marketing-and-media/,false,"The content is a collection of marketing and media news, not a single news article.",Marketing & Media: Latest News 2025 - vegconomist: the vegan business magazine,none,"Released today, Dr. Angela Crawford’s new book explores the emotional, psychological, and spiritual dimensions of adopting a vegan lifestyle, while also documenting how this transition has influenced individuals to launch businesses aligned with their values. The Vegan Transformation: A Journey to Heal Yourself and the World is based on a mixed-methods study involving 345 survey participants and 75 in-depth interviews. The book examines how shifting to a plant-based lifestyle has affected participants’ sense of purpose, mental well-being, and professional paths. Dr. Crawford, who holds a PhD in psychology and has worked as a psychotherapist for over two decades, conducted the research to investigate how lifestyle changes linked to veganism may extend beyond physical health outcomes. “Less is known about the psychological benefits of a plant-based …
+
+La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited …
+
+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …
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+At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future. On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use …
+
+Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide. “Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone. Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products …
+
+Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …
+
+Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …
+
+HAPPIEE! is a Singapore-based company specializing in plant-based seafood alternatives, including shrimp and squid. Since entering the UK market in 2023, it has secured listings in major retailers and is working to expand consumer awareness of plant-based seafood. Rosie Bambaji, Marketing Lead at HAPPIEE!, has over a decade of experience in food retail, including roles at Tesco and Sainsbury’s. Her expertise in category management and brand growth has been instrumental in securing national retail listings and increasing consumer awareness of plant-based seafood. In this interview, Bambaji discusses HAPPIEE’s market positioning, the challenges of consumer adoption, key trends in plant-based seafood, and the brand’s strategy for continued growth. To start, can you tell us about HAPPIEE! and what makes the brand unique in the plant-based seafood …
+
+Verdino, a Romanian producer of pea protein-based meat alternatives, has announced a new rebranding strategy that aims to strengthen its market position. The updated brand identity has been developed based on quantitative research conducted by the company last year, which highlighted that consumers are interested in products made from vegetables and different types of plant protein. Respondents wanted options that were healthy and easy to integrate into their daily routines. Based on this research, Verdino has developed a new logo that looks like a broad smile, along with the slogan “Live. Life. Green”. The branding aims to create an emotional connection with consumers, while symbolizing the joy of eating well and benefiting the planet. Verdino is also working to update its recipes, making its portfolio …
+
+Oatly has launched a new 360 integrated campaign that will see the brand give away 20,000 free coffees made with its Barista Edition oat milk across the UK. Throughout March and April, Oatly will tour major cities such as Bristol, Birmingham, Edinburgh, Leeds, and Glasgow, giving out Oatly flat whites to passersby who may not previously have had an opportunity to try the brand. The campaign comes after a recent blind taste test* compared coffees made with oat and cow’s milk, finding that up to four times as many consumers prefer the taste of oat milk than currently purchase it. This could potentially amount to tens of millions of people UK-wide. Cafe collaborations In the cities visited by the taste test van, Oatly will also …
+
+As bird flu continues to drive historically high egg prices and shortages across the US, Just Egg and Plantega have partnered to launch a new initiative called the Bird Flu Bailout. The campaign will see over 50 independent New York bodegas offer plant-based takes on classic bodega breakfasts such as bacon, egg and cheese sandwiches. Each breakfast item will be made with Just Egg’s plant-based egg alternative, and Bird Flu Bailout customers will also receive $2 off Just Egg’s retail products. As the bird flu crisis continues, Just Egg says its sales are surging, reportedly growing five times faster than chicken eggs and five times faster than last year. 90% of buyers are not vegan or vegetarian, and repeat purchases have reached over 54%. “Folks …
+
+The Wild Party Podcast has officially launched its second season, continuing its exploration of how companies are incorporating sustainability and ethical practices into their operations. Hosted by entrepreneur Stefanie LaHart, the podcast highlights businesses at the forefront of social responsibility and innovation, particularly in the plant-based and clean-tech industries. Each episode features insightful conversations with industry leaders whose companies are making significant advancements in creating profitable businesses that also benefit society and the environment. The podcast serves as a platform for entrepreneurs to share their challenges, successes, and the innovative approaches they’re using to build purpose-driven companies. Notable guests from the first season include: LaHart, commented, “The Wild Party Podcast was born from my passion for entrepreneurs that are using their businesses to create positive …
+
+Strong brand equity can make all the difference when the market is saturated with products. More than just a buzzword, brand equity represents the value your brand holds in the minds of consumers, influencing everything from loyalty and pricing power to market resilience. But how can plant-based brands cultivate strong brand equity, and why does it matter financially? The value of brand equity Big corporations like Coca-Cola have long recognised the financial power of brand equity, with the brand alone valued at over USD 106 billion. While plant-based brands may not yet have reached such high numbers, the same principles apply. A strong brand creates loyal customers, allows for premium pricing, and provides a buffer against market competition. Key benefits for plant-based brands Measuring brand …
+
+The Humane Society of the United States and Humane Society International have announced a rebranding initiative, consolidating under the name Humane World for Animals. The change, which takes effect immediately, is intended to better reflect the organization’s global presence and broad mission to combat animal cruelty. The organization, founded in 1954, has operated under multiple names, including the Humane Society of the United States, Humane Society International (which now works in 50 countries), and the Humane Society Legislative Fund. Under the new branding, the latter will now be known as the Humane World Action Fund. The group’s work spans public policy, corporate engagement, direct care, and advocacy against practices such as factory farming, animal testing, trophy hunting, and the fur trade. “Since our founding in …
+
+Beyond Meat has partnered with the National Basketball Players Association (NBPA) to introduce Go Beyond the Buzzer: A Plant-Based Cookbook Inspired by NBPA Members. The digital cookbook, set for release on February 12, features plant-based recipes contributed by NBA players, which showcase their preferred meals before and after games. Players such as Cade Cunningham, Kyrie Irving, and DeAndre Jordan have contributed recipes that incorporate Beyond Meat products, aiming to showcase plant-based eating within professional sports. Examples include Josh Hart’s “Beyond Hart Burrito” made with Beyond Steak, Damian Lillard’s vegan sloppy joe, and Jalen Brunson’s spicy rigatoni. The cookbook will be available for free online, with a limited number of hard copies distributed at select All-Star Weekend events. Beyond Meat at NBA All-Star Weekend Beyond Meat …
+
+In the competitive world of food and drink, brand loyalty is a superpower, says ProVeg International in their latest New Food Hub article. When it comes to the fast-growing plant-based sector – arguably, securing loyalty from consumers becomes even more important. Yet, achieving it among plant-based and flexitarian consumers requires more than just good products – it demands a mix of emotional connection, consistent quality, and practical incentives. Fully plant-based consumers often exhibit strong preferences but are quick to switch if a brand doesn’t meet their evolving standards for taste, sustainability, or price. On the other hand, flexitarians – those exploring plant-based alongside traditional options – seek convenience and versatility, making them less immediately loyal but no less valuable to win over. Why loyalty matters …
+
+Dairy-free cheese leader Daiya organized a 90s-themed pop-up event last Friday in New York City to promote its dairy-free pizza offerings. Dubbed “Crustbuster,” the event took place at SoHo’s Upside Pizza and attracted more than 500 attendees, including food influencers and local comedians. The event was designed to address what the company has termed “FOMOO” — the “fear of missing out on dairy.” According to Daiya, skepticism about taste remains a primary obstacle for consumers considering dairy-free options. To counter this, the company showcased its revamped pizza line made with the Daiya Oat Cream™ Blend, which it claims replicates the taste and texture of traditional dairy-based pizzas. John Kelly, chief marketing officer at Daiya, explained the purpose of the event, stating, “We’ve worked tirelessly to …
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+Plant-based butter and spread brand Flora has partnered with world-renowned celebrity chef Gordon Ramsay for a new iteration of its award-winning “Skip the Cow” campaign. In a 20-second ad, narrator Ben Ashenden asks whether Flora’s plant-based butter works well in baking. Susan the cow, who featured in a previous Flora campaign, nods her head. “Cow says yes, could seem biased. Let’s ask an expert,” says Ashenden. Then the camera pans to Ramsay, who is sitting on Susan. “Is that a serious question?” says Ramsay. “Just look at this f***ing cake.” “This campaign represents a bold step forward in showcasing the incredible versatility and taste of Flora for cooking and baking,” said Jorn Socquet, chief marketing officer at Flora Food Group. “Gordon’s passion for exceptional food …
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+Curious how Veganuary campaigns are evolving to inspire change on an international scale? Our recent webtalk unpacked key strategies, including the role of retail in accelerating transformation, the importance of fun narratives, and how to engage both vegans and heavy meat-eaters alike. We also explored why more people are sticking to plant-based diets post-Veganuary—and what this means for the future of food. Expert panel Toni Vernelli, International Head of Policy and Communications at Veganuary Denise Schmidt, Brand Activist at The Vegetarian Butcher Nadine Filko, Moderation Watch the replay Explore the discussion in depth by viewing the entire session below. Display “10 Years Veganuary” from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “10 …
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+Silk, one of North America’s leading plant-based beverage brands, is questioning breakfast loyalties with an unconventional campaign aimed at settling a long-standing debate: Is dairy milk truly the best choice for cereal? According to the company, during a recent national taste test, 7 out of 10 dairy drinkers said they preferred Silk Vanilla Almondmilk in their cereal. Now Silk is taking its case directly to skeptics in a high-profile New York City event. The campaign, dubbed “Cereal Liar,” invites participants who claim to prefer dairy milk to take a lie detector test while sampling both Silk and dairy options with their cereal. The event, set for January 9—two days before National Milk Day—is designed not just to promote Silk’s product but to challenge perceptions about …",vegconomist.com,2025-04-22,2,Marketing & Media: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06905057609,80,200,150.2440191
+https://vegconomist.com/organisations-and-brands/miyokos-creamery/,false,Reports on a specific event (Miyoko's Creamery product launch) in a news-like format.,Miyoko's Creamery News - vegconomist - the vegan business magazine,"Find all Miyoko's Creamery news in chronological order with our extensive archive and stay informed on Miyoko's Creamery and the vegan, plant-based and cellular agriculture market.","“To say plant-based foods are having a moment is an understatement. Green is now mainstream.” says Allen Zelden, in an article originally published by Inside FMCG, which includes insights from plant-based leaders including Mike Messersmith of Oatly, Miyoko Schinner, Chris Kerr of Good Catch, and Kartik Dixit of Evo Foods.
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+Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic cultured cashew milk with jalapeño peppers and is made using traditional creamery techniques. The spread joins the company’s existing portfolio of plant-based cheese spreads, which includes Classic Chive, Roadhouse Cheddar, and Sundried Tomato, which were launched in 2023. Each variety is formulated with a short list of ingredients intended to offer a dairy-free alternative that replicates the texture and flavor of conventional cheese spreads. The Jalapeño variant is currently being sold in Nugget Market locations, with broader retail distribution anticipated during the summer. The suggested retail price is $6.99 for an 8-ounce tub. According to the company, the spread is designed …",vegconomist.com,2025-04-10,14,Miyoko's Creamery News - vegconomist - the vegan business magazine,article,0.06042712193,89,242,150.2440191
+https://vegconomist.com/organisations-and-brands/revo-foods/,false,"Reports on multiple specific events related to Revo Foods, including product launches, facility openings, and funding announcements.",Revo Foods News - vegconomist - the vegan business magazine,"Find all Revo Foods news in chronological order with our extensive archive and stay informed on Revo Foods and the vegan, plant-based and cellular agriculture market.","Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …
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+Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils. The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, …
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+Two alternative protein startups, Austria’s Revo Foods, a manufacturer of 3D-printed vegan seafood, and Belgium’s Paleo, a precision fermentation startup developing animal-free heme, have joined forces to advance sustainable and realistic seafood alternatives. In a project initiated earlier this year and funded by the European Union’s Eurostars program with €2.2 million, the companies are working to develop a “unique” animal-free salmon heme for Revo Foods’ 3D salmon fillet. Speaking to Cultivated X, Hermes Sanctorum, CEO of Paleo, explained that the project is specifically focused on tailoring the company’s heme technology to enhance Revo’s plant-based seafood. “We’re currently in the testing phase, refining our approach to meet quality and sensory expectations,” he said. Alternatives that deliver “real” taste Paleo’s heme lineup for the plant-based sector includes …
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+Austrian food tech startup Revo Foods has announced the opening of what is claimed to be the world’s largest 3D food-printing facility in Vienna. Called the TASTE FACTORY, the facility will use Revo Foods’ 3D Structuring technology, which has been developed in-house. It will produce up to 60 tons of product per month at full capacity; according to the company, this makes it the first production facility in the world to apply 3D food-printing technology on a large scale. 3D Structuring involves combining two different materials, such as fat and protein, into new complex forms. This enables the production of juicy and tender products with novel textures, such as plant-based filets or steak products. For example, the technology effectively creates the layers of Revo Foods’ …
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+Austria’s Revo Foods has launched Version 2.0 of its plant-based smoked salmon slices, featuring an optimised recipe and a new name — SMOKEY SLICES. The products are available in the flavours “Smokey Style” and “Dill & Lemon Style”. The revamped recipe contains microalgae oils and is claimed to provide more omega-3 fatty acids than some aquacultured salmon products. Other ingredients include pea protein, sea salt, fibres, and the essential vitamins E, B12, and B6. The salmon alternatives are said to have excellent bioavailability, meaning the proteins they contain can be easily absorbed by the body. Widespread launch in mainstream retail The SMOKEY SLICES will be available from Revo Foods’ online store in most European countries from May 15. The products are also set to launch …
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+In this installment of the series “CEO statements: what excites, moves and motivates“, in which our German language platform interviews CEOs on current topics, vegconomist spoke to Robin Simsa, CEO of Revo Foods, and Daniel MacGowan- von Holstein, CEO of German company Kynda Biotech GmbH. Both companies specialise in alternative products based on mycoproteins and see it as the future of meat alternative products. Mycoprotein is becoming increasingly popular due to its texture similar to meat and its high nutritional value. This protein alternative is often produced through the fermentation of fungal components and offers not only a sustainable source of protein, but also one that is very similar in texture and flavour to conventional meat. This makes mycoprotein an attractive ingredient for the development …
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+Austrian startup Revo Foods today announces a “culinary innovation” with what it describes as the world’s first plant-based alternative to octopus tentacles, created with fungi protein. When asked as to its production methods, Revo responded that it is “testing a unique new 3D structuring approach” for which further details cannot be revealed as yet. Branded as “THE KRAKEN – Inspired by Octopus”, the product is ready to eat but can also be grilled, fried, or baked. It can be used to replicate classic octopus-based dishes such as the Spanish Pulpo a la Gallega or Greek Octopus Salad. The mycoprotein tentacles are said to offer an authentic aroma, taste and texture, a Nutriscore A nutritional profile grading, as well as a high omega-3 fatty acid content …
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+An Austrian court has dismissed a lawsuit brought against alt seafood startup Revo Foods by Vienna City Council, based on the labelling of its famed plant-based salmon. The lawsuit claimed that the name of the product, “Revo™ Salmon – 100% Plant-Based with Pea Protein”, could mislead consumers into thinking it contained real salmon. However, the administrative court rejected this. “Our packaging declares that only 100% plant-based ingredients are used and clearly labels the products as vegan without animal-based ingredients,” said Robin Simsa, CEO of Revo Foods. “In our view, any accusation of deception is unjustified. Many consumers are specifically looking for these types of products, and it is important to give guidance of the product taste with descriptive names.” According to the startup, this is …
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+Austria’s Revo Foods, the first company to launch a 3D-printed product in retail, has launched a crowdinvesting campaign to support its next phase of production expansion using its latest 3D food printing process, the Food Fabricator X2. The campaign’s goal is to reach €1.5 million and represents the company’s first public investment opportunity in the form of digital company shares. It will be live until the 18th of April. With a strong focus on marine protection, Revo Foods pioneers 3D food printing technologies to produce fish alternatives. Its portfolio includes smoked salmon, sliced salmon with a citrous flavor (Gravlax), and salmon and tuna spreads. Its latest development, THE FILLET, a mycoprotein 3D printed salmon whole cut, recently launched in Austria’s Billa Pflanzilla. Revo’s products are available in over 20 countries …
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+When we last spoke with Revo Foods just a year ago, CEO Robin Simsa boldly stated that, in five years, “Revo will be the leading provider of plant-based seafood in the world”. Since then, the young Austrian team has famously gone on to launch its mycoprotein-based salmon filet into REWE’s flagship vegan superstore, the 200-metre square Billa Pflanzilla, marking the first-ever 3D-printed product to be available in supermarkets worldwide and receiving huge amounts of international attention. As Revo works to scale up production in three distinct steps, with the second step set to conclude next year, it will gain capabilities to produce far higher volumes and roll out the product into multiple locations. Exciting times for Austria and for the food industry, as Robin explains …
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+Austrian startup Revo Foods introduces THE FILET, a mycoprotein-based salmon filet that will be available from the 14th of September at REWE’s famous vegan superstore, the 200-metre square Billa Pflanzilla. According to Revo Foods, it is the first-ever 3D-printed product available in supermarkets worldwide. Revo Foods and Swedish startup Mycorena collaborated to develop the 3D-printable mycoprotein, utilizing Mycorena’s Promyc ingredient. The project received €1.5 million from Swedish innovation agency Vinnova, the Austrian Research Promotion Agency, and the cross-border EU funding program Eurostars. With its primary ingredient being mycoprotein, THE FILET is a clean-label product that is said to offer remarkable nutritional values, such as high protein content and Omega-3. The product has received a Nutriscore of A in recognition of its nutritional benefits. Founded in 2020, Revo Foods is pioneering large-volume 3D food …
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+Austria’s Revo Foods and Sweden’s Mycorena have received a €1.5 million grant for their joint project of developing 3D-printable mycoprotein. The funds come from Swedish innovation agency Vinnova, the Austrian Research Promotion Agency, and cross-border EU funding program Eurostars. Applications were highly competitive, so the companies’ success demonstrates that there is significant interest in innovative mycoprotein solutions. “Getting this recognition from such an attractive and competitive initiative like Eurostars further emphasises that the technology we are developing is really an important part of creating a sustainable food system,” said Paulo Teixeira, Chief Innovation Officer at Mycorena. Whole-cut alt seafood First announced in October, the joint project is working on technologies and processes to create mycoprotein suitable for additive food manufacturing. It has a particular focus …
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+Plant Based World Expo Europe took place at Lon",vegconomist.com,2025-04-16,8,Revo Foods News - vegconomist - the vegan business magazine,article,0.06599900656,88,219,150.2440191
+https://vegconomist.com/category/gastronomy-food-service/fast-food/,false,"Reports on multiple specific events in the fast food industry, such as Neat Burger closures, Odd Burger expansion, and McDonald's new menu items.",Fast Food: Latest News 2025 - vegconomist: the vegan business magazine,none,"Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …
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+Canadian vegan fast-food chain Odd Burger has suspended its planned US expansion due to increasing political tensions between Canada and the United States. Just last week, the company outlined plans to expand into the US, which included raising capital to cover costs associated with tariffs and building new manufacturing facilities. The strategy was intended to help mitigate the impact of tariffs and strengthen the company’s supply chain. At the time, McInnes had expressed confidence in the company’s ability to quickly scale while maintaining pricing stability and product quality. However, these expansion efforts are now on hold, and the capital will instead be directed toward strengthening Odd Burger’s operations in Canada. The decision to pause US expansion also comes in response to upcoming US tariffs, scheduled to take …
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+Odd Burger Corporation has released its financial results for the first quarter of fiscal 2025, reporting revenue growth and a significant reduction in net loss compared to the previous quarter. Revenue for the quarter reached $727,294, marking a 6.2% increase from the prior quarter, while remaining largely unchanged from the same period last year. The company attributed the increase to its expanding franchise network and growing consumer-packaged goods (CPG) business. Net loss for the quarter was $272,476, a sharp decline from the $1.3 million loss reported in the previous quarter. The company also reported improved gross margins, citing its shift towards a franchise model as a contributing factor. Continued expansion across Canada Odd Burger currently operates 20 locations across Canada and continues to focus on …
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+How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …
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+French plant-based meat brand La Vie has partnered with pizza giant Papa Johns to launch the new Hawaiian Vegan Pizza in the UK. The pizza consists of a classic tomato base topped with pineapple, dairy-free cheese, and La Vie’s plant-based ham. It is now available at Papa Johns locations UK-wide. “At Papa Johns, we’re always looking to innovate and push the boundaries of what pizza can be,” said Rebecca Carroll, Marketing Director at Papa Johns. “We’re proud of our diverse menu that offers something for everyone, and we’re excited to have joined forces with La Vie™ to introduce a new plant-based pizza – one that’s even more controversial than the classic Hawaiian. This partnership combines popular flavours with plant-based alternatives, offering a bold new way …
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+American plant-based fast-casual chain PLNT Burger has launched an equity crowdfunding campaign via the Startengine platform to accelerate its expansion. Customers can invest a minimum of $299.20 into the company, which achieved over $11.2 million in sales in 2023. All operating locations have reportedly been profitable year-to-date in 2024 through September. The launch of the crowdfunding campaign comes after PLNT Burger raised $3.8 million in Series A funding at the end of November. According to the Washington Business Journal, this brings the total amount secured by the company to over $12 million. Earlier this month, PLNT Burger opened a new location in Brookline, Massachusetts, a town in the Boston metropolitan area. The restaurant is the chain’s second standalone location (the other is in Manhattan). PLNT …
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+Mike Tyson, former heavyweight boxing champion and entrepreneur, has invested in the plant-based fast food chain Mr. Charlie’s Told Me So (TMS). Made through Tyson’s holding company, Carma HoldCo, this investment is expected to significantly boost Mr. Charlie’s expansion plans, paving the way for a broader US and international presence. Known for his advocacy of veganism and plant-based eating, Tyson is helping drive the next phase of growth for the restaurant, which has already gained attention for its unique take on fast food and its social impact initiatives. Tyson’s involvement signals a new chapter for Mr. Charlie’s, which has carved out a niche in the quick-service restaurant (QSR) sector with its entirely plant-based menu. Mr. Charlie’s not only offers vegan alternatives to classic fast food …
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+McDonald’s France has partnered with Beyond Meat to launch a new menu option, Veggie McPlant Nuggets, at its 1,560 restaurants. The nuggets are made from pea protein and coated in a wheat and cornflour breading. They are available at the same price as McDonald’s Chicken McNuggets, and in the same formats (x4, x6, x9, and x20). As reported by Le Figaro, consumers responded very positively to the nuggets in taste tests, favourably comparing them to the meat-based McNuggets. The fast food chain said it was confident that the product would be a success. While McDonald’s has previously offered meat-free options in France, they have often been limited-edition, and unsuitable for vegans due to the inclusion of dairy or eggs. In contrast, the new nuggets are …
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+Odd Burger Corporation, the company behind the vegan fast food chain Odd Burger, has announced a non-brokered private placement to raise up to $4 million via convertible debentures. As explained in the announcement, the debentures have a 36-month maturity and carry a 15% annual interest rate. Additionally, they can be converted into common shares at $0.25 each and may be forcibly converted if share prices increase significantly. Odd Burger is a franchised vegan fast-food chain with a vertically integrated supply chain and 17 operational stores across Canada. The first Odd Burger restaurant opened in London, Ontario, in December 2016, becoming the country’s first vegan-fast food restaurant. Today, the firm focuses on smart kitchens, advanced cooking technology, competitive pricing, and high-quality ingredients to offer healthier options …
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+Sweden / New York-based vegan cheese brand Stockeld Dreamery has partnered with vegan fast food chain Mr. Charlie’s to launch the Mr. Royale with Cheese. The burger features Stockeld Dreamery’s dairy-free cultured cheddar, which is made with traditional cheese fermentation techniques. The cheese alternative is said to have excellent melting properties and a higher protein content than competing products. The Royale with Cheese is currently available at Mr. Charlie’s’ Los Angeles restaurant and will roll out at the chain’s San Francisco location in the next two weeks. “We’re delighted to be teaming up with these cool humans and their revolutionary cultured cheddar,” said Taylor Mckinnon, co-founder and CMO at Mr. Charlie’s. “I’m always trying to push the boundaries with our menu, so finding a plant-based …
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+Next Level Burger (NLB), which refers to itself as “America’s first 100% plant-based burger joint chain,” announces it has received the title of Best Fast-Food Chain in the 2024 Newsweek Readers’ Choice Awards and winning against conventional non-vegan chains. Next Level Burger was the sole plant-based nominee among conventional fast-food giants. The winners were selected based on public votes after a panel of experts at Newsweek put forward a list of nominees. Matt de Gruyter, co-founder and CEO of NLB, stated, “The fact that our 10-unit vegan restaurant chain was able to beat out chains with thousands of units and global brand presence is an incredible honor. For us, the significance of this win is even deeper, as it shows that consumers are becoming more …
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+Joe Erlinger, the president of McDonald’s US, has said that trials of the McPlant burger in the country were not successful, despite the ongoing expansion of the menu option in Europe. Speaking at the Wall Street Journal Global Food Forum in Chicago, Erlinger said the burger had been tested in two US cities — San Francisco and Dallas — but had not performed well enough in either one. Consequently, McDonald’s US does not have immediate plans to introduce plant-based options; however, Erlinger said the chain would continue to monitor the plant-based meat trend. He noted that there was little demand for healthier options at McDonald’s US, with even salads having been discontinued due to poor sales. Additionally, he said the prices of plant-based products were …
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+Plant Power Fast Food has announced the launch of The Ribby, a plant-based version of the classic American BBQ rib sandwich. This new offering will be available at all 10 of the chain’s locations starting July 2nd. The Ribby features a housemade plant-based patty composed of shredded jackfruit, topped with a sweet and tangy BBQ sauce, thinly sliced onions, and Grillo’s Pickles, known for their fresh taste and all-natural ingredients. “The BBQ rib sandwich holds a legendary place in fast food history and we wanted to honor that legacy with our plant-based take. With our sweet and smoky housemade BBQ and the best pickles in the world, Grillo’s, we believe The Ribby will offer an unforgettable flavor experience,” said Zach Vouga, president/COO and co-founder of …
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+McDonald’s has announced it is trialling a new “deliciously smooth and creamy” vegan ice cream in the UK, available in two flavours — Choco and Strawberry. Called the Vegan Scoop, the ice cream costs £1.59 and is served in a tub like a McFlurry. It has been certified as vegan by The Vegetarian Society, though McDonald’s warns that it may not be suitable for those with milk allergies as it is made in a facility that handles dairy. Initially, the ice cream will only be available at 52 locations in the North West of England, including several restaurants in Manchester and Stockport. The trial will run until September 3, and if successful, the Vegan Scoop may launch UK-wide next year. McDonald���s is also trialling another …
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+German Doner Kebab (GDK), one of the fastest-growing restaurant groups in the UK, with over 150 restaurants across the UK, mainland Europe, and the Middle East, and expanding in the USA, Canada, Saudi Arabia, and Ireland, has launched eight plant-based options based on Nestlé-owned Garden Gourmet’s Vegan Pulled Fillet. Known for its distinctive doner kebab waffle bread, GDK describes the new plant-based offerings as a milestone move. The renamed ‘OV Kebab’ is a newly developed dish featuring the Garden Gourmet meat alternative, served on toasted waffle bread and served with fresh lettuce, red cabbage, sliced onions, tomatoes, and GDK’s three signature sauces – yogurt, garlic, and spicy. The Glasgow-based brand states that this widespread offering “follows the rise in demand for plant-based products in the …
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+Mind Blown by The Plant Based Seafood Co. and PLNT Burger have announced the introduction of ‘The Happy Crabby’ Sandwich ahead of World Ocean Month, bringing the plant-based crab cake back to PLNT Burger menus following its limited-time success last year in the DMV area. Starting today, the ‘Happy Crabby’ Sandwich will be available at all PLNT Burger locations across New York, Boston, Philadelphia, Washington DC, Maryland, and Virginia. The sandwich features Mind Blown’s Maryland-Style Plant-Based Crab Cakes, which offer 11 grams of protein and contain a blend of wheat protein, pea protein, natural vegan crab flavor, and spices, with the aim of replicating the taste and texture of traditional crab cakes. Jonah Goldman, co-founder and CMO of PLNT Burger described the new sandwich: “We …
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+The “Famous Order” menu, long established in the United States, is now being introduced at McDonald’s Germany. The internationally known musicians, twins Bill (husband of Heidi Klum) and Tom Kaulitz of the rock band Tokio Hotel, are crafting unique McPlant menus for this rollout. The McPlant burger patty and McPlant nuggets are produced by Beyond Meat, and currently are not available in the USA, as far as we understand. From today May 8, Bill and Tom Kaulitz will feature their personalized menus at McDonald’s Germany. They join the ranks of global icons such as Travis Scott, Mariah Carey, and BTS, who have previously curated their own “Famous Order” selections in the USA. The twins have curated the menus, including their distinct burger variations. Bill’s signature …
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+Vegan fast food chain Odd Burger reveals it is poised to enhance its market presence with the upcoming launch of three new restaurant locations within the next month. Additionally, the company announces it has signed a consulting agreement with Ahimsa Foundation, one of the most prominent investors in the vegan industry, notably including a recent investment of USD $16 Million in JUST Egg. As part of the consulting agreement, Odd Burger will issue Ahimsa Foundation 1,500,000 stock options at a price of $0.15. This latest expansion marks the largest number of openings the company has achieved in a single month, elevating the total to 16 operational sites. The initial opening will take place at 336A Mayfield Common Northwest in Edmonton, anticipated around May 11th, representing …
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+Plant-based fast food chain Neat Burger has recently announced a rebrand, dropping “Burger” from its name to become simply Neat. The change heralds a new era for the brand, which will now shift its focus towards fresher, healthier dishes in line with evolving consumer demands. Launched in 2019, Neat has four locations in London along with international locations in Milan and New York City. Following the opening of the NYC restaurant last year, Neat reported that sales had beaten expectations, and the company subsequently raised $18 million in Series B funding. Formula 1 driver Lewis Hamilton is a long-time backer, and the chain has also previously received investment from Leonardo DiCaprio. Isabella Aldridge, Head of Brand & Marketing at Neat, told us more about the …
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+Burger King Germany has reduced the price of all plant-based meals by 10 cents, making them cheaper than the chain’s meat-based options. The change is part of a “Plant-based for Everyone” campaign, which aims to encourage consumers to try meat-free food and emphasise the variety of flavours on offer. Burger King says it has received very positive feedback for its plant-based range and is seeing increased demand. The chain will also be introducing a new flower-shaped patty for its plant-based beef-style burgers, developed in collaboration with The Vegetarian Butcher. This will allow for easy visual differentiation between plant-based and conventional beef options. It comes after Burger King developed a new breading with parsley sprinkles to clearly distinguish its plant-based chicken patties and nuggets from meat. …",vegconomist.com,2025-04-21,3,Fast Food: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06797413247,89,204,150.2440191
+https://vegconomist.com/organisations-and-brands/e-leclerc/,false,Reports on a specific event (E.Leclerc's product launch) in a news-like format,E.Leclerc News - vegconomist - the vegan business magazine,"Find all E.Leclerc news in chronological order with our extensive archive and stay informed on E.Leclerc and the vegan, plant-based and cellular agriculture market.","French retailer E.Leclerc’s private label brand, Marque Repère, has launched a new sub-brand, Végé, which offers a selection of plant-based products to providing affordable and accessible options for consumers. The range, consisting of approximately 45 items, includes products such as plant-based nuggets, breaded cutlets, falafels, mince, sausages, desserts, and beverages. These items are priced similarly to their animal-based counterparts and are currently available at a discount until March 29. Affordable and accessible Végé products are designed to cater to both vegetarians and those interested in exploring plant-based food. A large proportion of the new products are entirely vegan, however some are vegetarian, so for vegan consumers it’s important to check the label. Available at E.Leclerc locations, the range is positioned in the deli, fresh, and …",vegconomist.com,2025-03-26,29,E.Leclerc News - vegconomist - the vegan business magazine,article,0.01990953011,8,110,150.2440191
+https://vegconomist.com/category/printed-technology/,false,"Reports on multiple specific events in the 3D printing food technology industry, including product launches, funding, and partnerships.",Printed Technology: Latest News 2025 - vegconomist: the vegan business magazine,none,"Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …
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+Steakholder Foods, a company developing meat and fish alternatives using 3D printing technology, has secured a third payment of $250,000 from the Singapore-Israel Industrial R&D Foundation (SIIRD). The company has now received $740,000 of the $1 million grant it has been awarded by SIIRD. Steakholder Foods received its first grant installment in March 2024 after successfully producing 3D-printed hybrid fish alternatives using its proprietary technologies. The second payment was disbursed in November 2024 in response to the company’s creation of 3D-printed plant-based fish and eel. The most recent installment corresponds to significant advancements in the flavor and texture of the 3D-printed eel. The company’s research in this area involves model planning, material development, premix formulation, and the creation of the final printed product. Advancing food …
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+Austrian food tech startup Revo Foods has announced the opening of what is claimed to be the world’s largest 3D food-printing facility in Vienna. Called the TASTE FACTORY, the facility will use Revo Foods’ 3D Structuring technology, which has been developed in-house. It will produce up to 60 tons of product per month at full capacity; according to the company, this makes it the first production facility in the world to apply 3D food-printing technology on a large scale. 3D Structuring involves combining two different materials, such as fat and protein, into new complex forms. This enables the production of juicy and tender products with novel textures, such as plant-based filets or steak products. For example, the technology effectively creates the layers of Revo Foods’ …
+
+milkadamia is set to introduce the first flat-pack plant-based milk to the US market. The official launch of its Flat Pack Organic Oat Milk is scheduled for early next week at the Newtopia Now trade show in Denver, Colorado. The Flat Pack Organic Oat Milk is produced through a proprietary 2D-printing process that transforms oat milk paste into ultra-light sheets. This approach substantially reduces packaging waste by 94% and a decrease in product weight by 85%. Each pack contains eight sheets, which can be used to produce a total of half a gallon of oat milk (8oz per sheet). Consumers can prepare fresh oat milk by blending the sheets with water for 30 seconds or soaking them overnight, allowing for customizable portions and a longer …
+
+Steakholder Foods Ltd and the Industrial Technology Research Institute (ITRI) of Taiwan announce a partnership to develop and commercialise a range of products using Steakholder Foods’ 3D printing technology and plant-based premixes specifically tailored to Taiwanese cuisine. The company’s ready blends were launched on the US market just last month, marketed as SHMeat and SHFish, entailing blended dried extracts of ingredients ready for mixing to create 3D-printed plant-based beef steak and white fish products. Diminishing Taiwan’s reliance on animal meat Under the new agreement, Steakholder Foods will collaborate with ITRI to develop commercial plant-based meat alternatives, enabling Taiwan to produce its own meat alternatives. Leveraging Steakholder Foods’ technology, this partnership aims to diminish Taiwan’s reliance on traditional meat supply chains, fostering greater food diversity and …
+
+Israeli bioprinting technology expert Steakholder Foods (Nasdaq: STKH) has entered the US market with the launch of SHMeat and SHFish; blended dried extracts of ingredients ready for mixing to create 3D plant-based alternatives. The initial blends, Beef Steak and White Fish have been developed to replicate the taste and texture of traditional meat while delivering superior quality and flavor. Steakholder Foods plans to expand its plant-based offering with a range of other “exciting” blends to cater to various culinary preferences: Beef Asado, Beef Tenderloin, Beef Flank, Chicken Fillet, and Salmon. According to the announcement, all the ingredients of the new blends have already achieved Generally Recognized as Safe (GRAS) status, underscoring the company’s dedication to consumer health and safety. This move marks the company’s first step …
+
+Germany’s Fraunhofer Institute for Machine Tools and Learning Technology (Fraunhofer IWU) is investigating the potential of mycelium as an effective, affordable, and sustainable material in loudspeaker construction. The researchers aim to process live mycelium using 3D printing, before influencing its growth to achieve both sound-reflecting and sound-absorbing properties. By altering environmental conditions, the properties could be specifically adjusted, creating foam-like structures to absorb sound and dampen vibrations along with solid and smooth structures for sound reflection. Mycelium could therefore be used both for loudspeaker housings and as an insulating material. This technique could reduce the cost of producing transmission line loudspeakers, which are expensive and complex as they contain a pipe up to three metres long to provide bass and reduce resonance. This pipe must …
+
+Redefine Meat has published a manuscript in Frontiers that reveals the technology and science behind its plant-based New Meat products. Authored by Daniel Dikovsky, Redefine Meat’s CTO, the paper introduces the company’s novel Plant-Based Tissue Engineering (PBTE) approach to demonstrate how it effectively replicates “the mechanical integrity, texture, and sensory attributes of traditional meat.” According to Dikovsky, meat is among the most challenging foods to replicate, as it encompasses a complex matrix of muscle fibers, fat, and connective tissues that contribute to its unique taste, texture, and overall sensory experience. The manuscript showcases how manipulating plant-based materials at the microstructural level can create complex, multi-component systems that closely resemble meat. According to the author, this approach aligns with Soft Matter principles, which focus on manipulating structures …
+
+Israeli bioprinting technology expert Steakholder Foods (Nasdaq: STKH) and Wyler Farms, Israel’s leading tofu producer, have signed a memorandum of understanding (MOU) to use industrial-scale 3D printing technology to produce 3D printed plant-based beef steaks. As part of the agreement, Wyler Farms will acquire Steakholder Foods’ 3D Fusion Pro meat printer and a subscription to the SH Software and NutriBlend ink designed explicitly for plant-based meat. The deal, valued at millions of dollars over the coming years, represents Steakholder Foods’ first commercial partnership in the private sector. The completion of the Fusion Pro 3D printer installation is anticipated to fall between Q4 2024 and Q1 2025, according to the announcement. Arik Kaufman, CEO of Steakholder Foods, comments: “We’re not just showcasing our technology’s potential – we’re …
+
+Israeli biotech Steakholder Foods (Nasdaq: STKH), a cultivated meat and 3D bioprinting technology leader, unveils what it claims to be the world’s first plant-based 3D-printed shrimp. Steakholder Foods’ food team utilized its DropJet printer and shrimp-flavored inks developed in-house to “precision-print” the analogs, layer-by-layer. Combining these technologies allows the company to recreate the texture and flavor of shrimp, offering a realistic alternative. The ingredients for the inks have not been disclosed. Initially, the Israeli company intends to offer 3D-printed plant-based shrimps to potential clients, and eventually, it will launch hybrid shrimps, combining cultivated cells and plant proteins, after its cultivated platform achieves economies of scale to provide a price-competitive product. The news follows the company’s first incursion into the 3D-printed plant-based category with a realistic eel ��
+
+Austria’s Revo Foods, the first company to launch a 3D-printed product in retail, has launched a crowdinvesting campaign to support its next phase of production expansion using its latest 3D food printing process, the Food Fabricator X2. The campaign’s goal is to reach €1.5 million and represents the company’s first public investment opportunity in the form of digital company shares. It will be live until the 18th of April. With a strong focus on marine protection, Revo Foods pioneers 3D food printing technologies to produce fish alternatives. Its portfolio includes smoked salmon, sliced salmon with a citrous flavor (Gravlax), and salmon and tuna spreads. Its latest development, THE FILLET, a mycoprotein 3D printed salmon whole cut, recently launched in Austria’s Billa Pflanzilla. Revo’s products are available in over 20 countries …
+
+Cocuus, a Spanish food tech company producing 3D-printed plant-based foods at scale, has revealed an ambitious goal for 2024: to make 1,000 tonnes of 3D-printed plant-based bacon. With the global alternative proteins market expected to reach a minimum value of $290 billion by 2035, according to BCG and the Blue Horizon Corporation, the company aims to accelerate the production of 3D-printed plant-based bacon for distribution in retail and other channels. Early investors Cargill and Big Idea Ventures will support the food tech’s mass production of plant-based food. Last year, Cocuus and partner company Foody’s opened what they claimed as the world’s first industrial-scale facility for 3D-printed plant-based meat in Northern Spain, equipped with Cocuus’ advanced printing technology: only one machine can produce 250 kilos of plant-based …
+
+This May, two Spanish companies based in Navarra — Cocuus and Foodys — joined forces to market products made on an industrial scale from 3D bio-printed plant-based foods. This week, the first output of this alliance is already a reality: 100% vegetable bacon, which from this month will be on all Carrefour’s shelves in Spain. Together, Foodys and Cocuus are developing new plant-based and sustainable foods, along with the necessary technology to produce them and their subsequent industrialisation at scale and commercialisation. All under the umbrella of a technology they have called “Food to Data, Data to Food”, which was created with the aim of developing, producing and marketing healthy, tasty and sustainable food for this and future generations. The first of these advances to …
+
+When we last spoke with Revo Foods just a year ago, CEO Robin Simsa boldly stated that, in five years, “Revo will be the leading provider of plant-based seafood in the world”. Since then, the young Austrian team has famously gone on to launch its mycoprotein-based salmon filet into REWE’s flagship vegan superstore, the 200-metre square Billa Pflanzilla, marking the first-ever 3D-printed product to be available in supermarkets worldwide and receiving huge amounts of international attention. As Revo works to scale up production in three distinct steps, with the second step set to conclude next year, it will gain capabilities to produce far higher volumes and roll out the product into multiple locations. Exciting times for Austria and for the food industry, as Robin explains …
+
+Two Korean companies — food producer CJ CheilJedang Corp. and biomedical company T&R Biofab — have announced that they will be collaborating to develop bioprinted alt meats. Through the new partnership, the companies will investigate the potential of T&R Biofab’s advanced 3D bioprinting technology — currently used to engineer tissues for medical purposes — to produce meat alternatives with a better taste and texture than conventional plant-based meats. “We are thrilled to work with the global food giant CJ CheilJedang to redefine the future of alternative meat,” said T&R Biofab on LinkedIn. “Here at T&R, we are grateful that the technologies and solutions we tirelessly develop for the healthcare industry continue to inspire and drive progress across other industries, including the food sector, in advancing …
+
+In a novel initiative led by Michael Rivera, an Assistant Professor at the ATLAS Institute and the Department of Computer Science at the University of Colorado Boulder, researchers are working on leveraging coffee grounds to reduce waste in 3D printing. Rivera and his team have devised a method for 3D printing various objects using a paste comprising recycled coffee grounds, water, and other sustainable components. The project is perceived as an initial step towards the exploration of alternative eco-friendly 3D printing materials, which could potentially replace conventional plastics. Rivera expounded that the majority of consumer 3D printers in today’s market utilize thermoplastics, with polylactic acid (PLA) being the most prevalent. While PLA is theoretically compostable, only a limited number of composting facilities accept it. “If …
+
+Austrian startup Revo Foods introduces THE FILET, a mycoprotein-based salmon filet that will be available from the 14th of September at REWE’s famous vegan superstore, the 200-metre square Billa Pflanzilla. According to Revo Foods, it is the first-ever 3D-printed product available in supermarkets worldwide. Revo Foods and Swedish startup Mycorena collaborated to develop the 3D-printable mycoprotein, utilizing Mycorena’s Promyc ingredient. The project received €1.5 million from Swedish innovation agency Vinnova, the Austrian Research Promotion Agency, and the cross-border EU funding program Eurostars. With its primary ingredient being mycoprotein, THE FILET is a clean-label product that is said to offer remarkable nutritional values, such as high protein content and Omega-3. The product has received a Nutriscore of A in recognition of its nutritional benefits. Founded in 2020, Revo Foods is pioneering large-volume 3D food …
+
+Israeli deep tech Steakholder Foods Ltd., known for its 3D printing technology, yesterday announced it had submitted a provisional patent for immortal bovine cell lines, with the purpose of providing a stable, renewable source for generating different tissues. Steakholder announced back in August 2022 that it was working on the development of cultivated pork products using a new line of porcine stem cells. It states that this current move represents a “significant step in making commercial-scale cultivated meat production a reality”, claiming it paves the way for scale, repeatability, and growth. The patent is said to present immortal cell lines that can generate a broad array of tissues including both muscle and fat, and to enhance the growth capacity of bovine cells resulting in immortalization …
+
+After a partnership announcement in 2021, Sodexo and SavorEat officially deployed their 3D printing robot chef as part of a pilot project at the University of Denver, marking its US debut. Starting this week, students at the University of Denver can enjoy SavorEat’s printed burgers at the Rebecca Chopp Grand Central Market in Community Commons, as initially reported by The Spoon. Personalized printing SavorEat, an Israeli food-tech company known for its plant-based 3D printing technology, debuted its Tel Aviv Stock Exchange in 2021 after raising $13 million from an IPO. Its 3D printer, which prints and cooks plant-based burgers using infrared light, allows customers to personalize their burgers based on their own preferences, including fat and protein levels. Racheli Vizman, CEO of SavorEat, told The …
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+Israeli deep-tech food company Steakholder Foods Ltd. (Nasdaq: STKH), known for its 3D bio-printing technologies, today announces the launch of its proprietary Light CAD Editor for use by clients. The software works alongside the company’s fusion printers, enabling clients to create, test, and optimize 3D models and fibrous textures for its 3D bioprinters, without the need for third-party software or extensive computer-aided design (CAD) training. After revealing the world’s first 3D bio-printed cultivated fish prototype — a ready-to-cook grouper fillet, printed with customized bio-inks utilizing grouper cells provided by Umami Meats — Steakholder (formerly MeaTech 3D) went on to announce in May its plans to provide 3D bioprinters and bioinks to B2B meat manufacturers and cultivated meat producers. Furthermore, this July the company signed a …",vegconomist.com,2025-04-16,8,Printed Technology: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07078319162,92,207,150.2440191
+https://vegconomist.com/organisations-and-brands/food-harbour/,false,Reports on a specific event (Protein Forward Summit) with factual information.,Food Harbour News - vegconomist - the vegan business magazine,"Find all Food Harbour news in chronological order with our extensive archive and stay informed on Food Harbour and the vegan, plant-based and cellular agriculture market.","At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future. On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use …",vegconomist.com,2025-04-09,15,Food Harbour News - vegconomist - the vegan business magazine,article,0.01934524956,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/fda/,false,Reports on a specific real-world event (FDA announcement) with news-style reporting,FDA News - vegconomist - the vegan business magazine,"Find all FDA news in chronological order with our extensive archive and stay informed on FDA and the vegan, plant-based and cellular agriculture market.","Sternchemie has received a GRAS “letter of no objection” from the US Food and Drug Administration (FDA) for its wide range of sunflower lecithins. GRAS stands for “Generally Recognised As Safe” and provides certainty and transparency for food manufacturers. With this determination, the FDA confirms that sunflower lecithin from Sternchemie, whether liquid, de-oiled or hydrolysed, can safely be used in a wide variety of food products.
+
+The U.S. Food and Drug Administration (FDA) has announced it will be phasing out animal testing in the development of monoclonal antibody therapies and some other drugs, in what has been described as a “groundbreaking step to advance public health”. Animal testing will be replaced with more effective, human-relevant methods, including AI-based computational models of toxicity and cell lines along with organoid toxicity testing in a laboratory setting. Where a drug has already been tested in humans, the FDA will also use pre-existing, real-world safety data from other countries with comparable regulatory standards. The new regimen will begin immediately for investigational new drug (IND) applications. The approach is designed to improve drug safety, accelerate the evaluation process, reduce animal experimentation, lower research and development costs, …",vegconomist.com,2025-04-14,10,FDA News - vegconomist - the vegan business magazine,article,0.05906190747,92,232,150.2440191
+https://vegconomist.com/manufacturing-technology/culture-biosciences-offers-mobile-solution-faster-more-scalable-biotech-development/,true,Reports on a specific product launch (Stratyx 250 bioreactor) with news-style reporting,Culture Biosciences Offers a Mobile Solution for Faster and More Scalable Biotech Development - vegconomist - the vegan business magazine,"Culture Biosciences has introduced a new solution for biotech and cellular agriculture teams: the Stratyx 250, a mobile, cloud-based bioreactor system","Culture Biosciences has introduced a new solution for biotech and cellular agriculture teams: the Stratyx 250, a mobile, cloud-based bioreactor system designed to streamline process development. This new bioreactor promises to cut down on development time and costs, improve scalability, and simplify bioprocess monitoring and control, offering key benefits for growing companies in the cellular agriculture space.
+
+The Stratyx 250 is tailored to meet the specific needs of biotech companies, particularly those working on cellular agriculture, where efficient scaling and optimization are critical. Traditionally, bioreactor systems require extensive manual oversight, specialized expertise, and complex infrastructure to process vast amounts of experimental data.
+
+The Stratyx 250 addresses these challenges by combining automation, AI-driven data analysis, and cloud-based control, enabling remote monitoring and real-time adjustments. This means that teams can make data-driven decisions faster and more efficiently, improving the consistency and reproducibility of experiments.
+
+## Efficiency and scalability
+
+One of the standout features of the Stratyx 250 is its mobility. Designed to be easily moved within lab spaces, this bioreactor system is particularly beneficial for smaller teams or labs with limited infrastructure. Its plug-and-play design removes the need for significant space or complex integration, offering a simple solution that can be set up quickly, making it especially useful for startups in the cellular agriculture sector.
+
+Compared to traditional benchtop bioreactors, it reduces the cost per run by 16% and cuts down on maintenance costs by eliminating the need for cleaning between runs, thanks to its single-use bioreactor technology. With these improvements, biotech teams can achieve faster development cycles—up to 25% quicker—and see a 30% improvement in scale-up success, all of which are crucial for companies in cellular agriculture looking to move from small-scale experiments to larger production volumes.
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+The Stratyx 250’s cloud-based platform allows teams to remotely monitor and control bioreactor parameters using Culture Biosciences’ Culture Console software. This means teams can optimize their processes and make adjustments in real-time without being physically present in the lab, simplifying complex bioprocesses and reducing the need for highly specialized staff.
+
+## Supporting scale-up with flexible technology
+
+For companies looking to scale operations, the Stratyx 250 also integrates with Cytiva’s 250mL consumable, which features Xcellerex X-Platform technology. This integration provides a smoother path from small-scale experimentation to large-scale production by replicating conditions found in larger bioreactors, minimizing resource use, and ensuring that teams can scale more effectively.
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+The Stratyx 250 is now available for demonstrations at Culture Biosciences’ South San Francisco facility. The company is also offering an Early Adopter Program, which includes special pricing and free consumables for select customers who want to integrate the system into their workflows.
+
+Chris Williams, CEO of Culture Biosciences, explains, “The shift toward cloud-powered, modular bioprocessing is accelerating in the biotech and biopharma sectors, and the Stratyx 250 was built to meet these needs. It offers a flexible, cost-effective solution for teams that require faster development cycles and scalability.”",vegconomist.com,2025-04-02,22,Culture Biosciences Offers a Mobile Solution for Faster and More Scalable Biotech Development - vegconomist - the vegan business magazine,article,0.0410116063,27,129,150.2440191
+https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/gails-drops-soy-milk-surcharge-peta-campaign/,true,Reports on a specific event (GAIL's dropping soy milk surcharge) with news-style reporting,GAIL's Drops Soy Milk Surcharge Following PETA Campaign - vegconomist - the vegan business magazine,"UK bakery chain GAIL's has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change.","UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change.
+
+Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives.
+
+Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra.
+
+## “More people than ever are choosing plant milks”
+
+The movement to drop plant-based milk surcharges is also gaining momentum in North America; Starbucks, Scooter’s Coffee, Peet’s Coffee, Dunkin’, and Tim Hortons have all done so within the past year.
+
+In many cases, the chains were spurred on by advocacy from charities such as PETA and Mercy for Animals, who made the argument that surcharges unfairly penalize consumers for making sustainable choices. Campaigners have also pointed out that many people are lactose intolerant and cannot consume dairy.
+
+“Charging more for plant milk leaves a bad taste in customers’ mouths, particularly when it is a choice they make for their health, to be kind to cows, or for the planet,” said PETA. “From oat flat whites to soya lattes, more people than ever are choosing plant milks, and the consumption of dairy milk in the UK has declined by nearly 50% over the past 50 years. GAIL’s has made life easier for coffee-deprived customers by making its soya latte equal in price.”",vegconomist.com,2025-04-17,7,GAIL's Drops Soy Milk Surcharge Following PETA Campaign - vegconomist - the vegan business magazine,article,0.03232691827,25,133,150.2440191
+https://vegconomist.com/organisations-and-brands/heura/,false,"Reports on multiple specific events related to the Heura brand, such as product launches, partnerships, and certifications, in a news-like format.",Heura News - vegconomist - the vegan business magazine,"Find all Heura news in chronological order with our extensive archive and stay informed on Heura and the vegan, plant-based and cellular agriculture market.","Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …
+
+Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …
+
+Spanish plant-based meat brand Heura has launched its first Mexican-style product, Tex Mex Chunks. The launch is an expansion of the brand’s popular Chunks range, already available in Original and Mediterranean varieties. It is the first of five product launches planned by Heura for 2025. The Tex Mex Chunks are said to be additive-free and high in protein, providing 27% of the recommended daily protein intake. They are also a source of fiber and vitamin B12. Heura has launched the product in response to the growing demand for Mexican food, a market which is expected to grow by $104.8 billion globally by 2028. “Transforming the food industry” The news comes after Heura opened a new innovation laboratory in January to further its work of developing …
+
+Spanish plant-based food tech company Heura has renewed its B Corp certification, achieving an improvement of 18% since its first certification in 2021. Heura now has a rating of 111 points, taking the top spot in the food products category for businesses with a turnover exceeding €1 million. It also ranks third nationally for companies with more than 50 employees. Heura has seen particular improvement in the area of sustainability, achieving a huge 58% increase in its rating due to an ambitious ESG strategy. Since 2021, the company has reduced its environmental footprint per kilogram of product by 23% and its CO2 emissions by 83% compared to animal-based proteins. “Our goal is to revolutionise the food system with technologies and products that enable consumers and …
+
+Spanish food tech company Heura has announced the opening of a new innovation laboratory in the 22@ technological district of Barcelona. The laboratory’s increased capacity will allow for the integration of scientific disciplines and the promotion of technological transfer. It will be used to further Heura’s work to develop healthy and sustainable food solutions. Heura has also announced plans to register six new patents over the next nine months, with the aim of offering products with “an unprecedented impact and nutritional density in the most consumed food categories”. The company will continue to expand beyond the plant-based meat category, in line with the prototypes for healthier plant-based cheese, pasta, and snacks it unveiled last October. The new patents will focus on replacing additives, modified starches, …
+
+At this year’s COP29 hosted by the Azerbaijan capital Baku, the conversation around the climate impact of our global food system was once again stifled, despite various non-profits and groups calling on world leaders to reform food and agricultural policies. Amid the ongoing natural disasters taking place with regularity around the planet, notably absent from the majority of political and media debates is the impact of food production, which accounts for 34% of global greenhouse gas emissions, over half of which stem from animal agriculture (19.7% total), exceeding the emissions from the transport sector (16.2%). Not only was there an overwhelming lack of vegan options at the event, but reportedly, several menu items were mislabeled; Indian climate activist Shreya Ghodawat and Plant Based Treaty’s scientific …
+
+Heura Foods, Spain’s leading plant-based food innovation company, has called on the Spanish Congress of Deputies to take a proactive and urgent role in addressing the climate emergency affecting Spain and the world. In response to recent environmental disasters, such as the devastating floods in Valencia, and the alarming advance of global warming that could exceed 1.5°C above pre-industrial levels, Heura urges legislators to prioritise sustainability and global health on the political agenda, leaving partisan interests aside. “Heura understands that this challenge has no political colour and requires the unity and commitment of all forces in Congress. Therefore, we call on the people’s representatives to prioritise sustainability and global health over political interests. The climate emergency can wait no longer and urgent action is imperative,” …
+
+Heura Foods and Spain’s Rodilla restaurant chain have joined forces to launch a new vegan chicken sandwich that will be available in 130 Rodilla outlets across Spain from 5 November. The sandwich is made with wholemeal bread, chickpea spread, vegan mayonnaise, Heura’s plant-based chicken, mustard, gherkins, and parsley. With this collaboration, Heura and Rodilla take another step forward in the transition towards a food model where sustainability and respect for animals are central, providing an inclusive option that adapts to the habits of an increasingly conscious society. In the words of Heura Foods CEO and co-founder Marc Coloma, this collaboration helps “accelerate the shift towards a healthier and more sustainable food system,” allowing vegans and non-vegans alike to enjoy a delicious alternative that contributes to …
+
+Spain’s Heura Foods, best known for producing plant-based meat alternatives, has announced it will be expanding into new categories to improve nutritional density and transform foods often labelled as ultra-processed. The company will use its patent-pending technology to replace ingredients such as additives, modified starches, and saturated fats with plant proteins and healthy lipids. The technology works by using thermo-mechanical techniques to structure product textures in categories where this was not previously possible. At Future Food Tech London on October 2, Heura unveiled prototypes of cheese, snacks, and pasta made with the technology. The company explained its vision to enhance nutritional density without compromising on taste at a live demo kitchen attended by over 100 industry leaders. Revolutionising health solutions The technology will not just …
+
+Spanish plant-based meat brand Heura recently conducted a representative survey which reportedly found that 85% of Spaniards would consume more plant-based meat if they knew its benefits. Respondents said they were in favour of eating plant-based meat if it had a high nutritional value, a taste similar to animal meat, and a low environmental impact. 71% said they thought plant-based meat was healthier than conventional meat, while 56% had consumed it within the last six months. Among those aged 24 to 35, acceptance rates were even higher, with just 1.6% saying they would never consume plant-based meat. However, the survey found that most Spaniards were unaware of the environmental impact of eating less meat, with many incorrectly believing that measures such as recycling have a …
+
+Spanish plant-based meat brand Heura has announced that it is launching at Esselunga, a leading supermarket chain in Northern Italy. Heura products will be available at 173 Esselunga stores, expanding the brand’s Italian presence. The country is currently Heura’s third-largest market after Spain and France; total turnover reached €800,000 last year, and this figure is expected to double in 2024. Additionally, Heura has strengthened its partnerships with UK supermarket chain Waitrose and Dutch retailer Jumbo, gaining listings for its plant-based burger. The three new collaborations total 1,200 points of sale, and are part of Heura’s plan to establish strategic alliances with leading retail chains. In the past year alone, Heura has formed agreements with France’s Intermarché, Portugal’s Auchan, Italy’s Pam, and Belgium’s Colruyt. Heura’s turnover …
+
+Taylor Swift will perform two concerts in Madrid on May 29 and 30 as part of her “Eras Tour” at the Bernabéu Stadium. Over 130,000 attendees are expected over the two days. At Swift’s request, the Bernabéu will offer a variety of meat-free dishes provided by Spanish plant-based meat company Heura. Promoting plant-based This initiative aligns with Swift’s history of promoting conscious consumption. In 2023, she showcased vegan clothing made from eco-friendly materials in New York. Last summer, Mexican plant-based startup Propel Foods provided food at her concerts in Mexico City, and she also featured vegan shrimp from the Ish Company at her concerts in Tampa, Florida. Concertgoers in Madrid can expect a diverse menu featuring items like a burger with pickles, salsa, and vegan …
+
+Paris has reportedly lost a third of its traditional butcher shops over the past two decades, and Spanish plant-based meat brand Heura is stepping up to fill the gap. The company has announced the",vegconomist.com,2025-04-23,1,Heura News - vegconomist - the vegan business magazine,article,0.06708658712,88,217,150.2440191
+https://vegconomist.com/category/market-and-trends/,false,"This is a collection of articles about the vegan market and trends, not a single news article.",Market & Trends: Latest News 2025 - vegconomist: the vegan business magazine,"The global vegan food market has grown enormously over the past ten years. As we know today that excessive animal farming is not the way to go to achieve a sustainable food system, members of the growing vegan society are increasingly aiming for a vegan food market without animal farming. read more The lean years of plant protein-based tofu options being the only vegan products on the menu are over, as the vegan market of today offers way more than anyone could have imagined 25 years ago. Traditional food production that is centered around meat eaters mainly manufactures products containing animal ingredients. Therefore, animal agriculture boosts the greenhouse effect and accelerates climate change. [caption id=""attachment_60303"" align=""aligncenter"" width=""1008""] Image courtesy Beyond Animal[/caption] The diversity of the global vegan market The vegan market consists of many diverse products, with a modern plant-based food production company ready to set its own trends in the market rather than following old ones. While the vegan market offers a truly global perspective in terms of growth and diversity, many companies for plant-based foods follow regional and country strategies. Following a vegan diet is a trend by itself. Despite the common misconception that vegan and vegetarian diets lack protein, referring to the essential nutrients factor, plant protein-based meat and dairy options offer great protein content. The essential nutrients factor impacts the decisions of consumers. Problems such as inadequate calcium intake and high-quality protein issues are addressed by modern plant-based foods. Many very important minerals can be gathered from a vegan diet according to reliable high-quality data. Latest market research findings suggest that especially the plant-based meat and dairy markets are rising fast. Especially among Gen Z and Millenials animal meat is losing relevance, so the market's response is to increase plant-based products without animal-derived ingredients. [caption id=""attachment_46109"" align=""aligncenter"" width=""800""] ©NRF[/caption] Local strategies are meeting global success Many companies create regional strategies and identify growth segments in the global vegan market for their countries. The compound annual growth rate of some companies is tremendous, with local data suggesting that countries like Great Britain, The United States, and Germany, are ahead in the production and consumption of vegan products. Beyond the big markets, however, a silent but growing vegan revolution is taking place in most parts of the world. For instance, Thailand’s Let's Plant Meat has been at the forefront of the burgeoning plant-based industry in the country since its inception, producing vegan meat alternatives such as burgers, mince, and katsu with locally grown ingredients.  While products from key competitors like Beyond Meat are too expensive and overall not well received by the locals, the domestic company understands the needs of local customers and accelerates the market for plant-based meat alternatives in the country. [caption id=""attachment_76548"" align=""aligncenter"" width=""763""] ©Lien Pham[/caption] Vegan market thrives due to increasing investment Nowadays, for vegan businesses, private companies and publicly traded alike, to be estimated at several billion is no longer rare, especially among the vegan meat and dairy giants, including the global players like Impossible Foods and Oatly. In 2020, investments in vegan food companies almost doubled, with particularly high growth for cultured meat. According to studies, the plant-based foods market could be worth $155 billion by 2027, with alt-protein potentially making up 11% of the global protein market by 2035. All of those are good reasons for vegan and non-vegan investors around the globe to get their hands on vegan investment opportunities. [caption id=""attachment_36194"" align=""aligncenter"" width=""741""] ©Nature's Fynd[/caption] Transition towards a sustainable vegan market Vegan food products Although it is often claimed that vegan food products lack key nutrients for a healthy diet, the strong growth in veganism and research regarding the topic is proving them wrong. According to forecast data by Fortune Business Insights, The global vegan food market is projected to grow from $26.16 billion in 2021 to $61.35 billion in 2028 at a CAGR of 12.95%. In order to limit greenhouse gases and to reduce the risk of the next global pandemic, plant-based agriculture, in particular cellular agriculture, are very important to meet growing operational challenges in global food production. Cell-based technology, unlike conventional agriculture technology, hardly uses any farmland for the production of its cruelty-free products. Although the use of animal cells in the production of meat and fish products will certainly not receive the vegan trademark, it is an effective method to counter the excess practice of traditional animal farming. According to a comprehensive report by multinational pharmaceutical company Merck, it will be necessary to design a completely new food system with a focus on sustainability, including alt-protein and cellular agriculture. [caption id=""attachment_15463"" align=""aligncenter"" width=""678""] © Kraftwerk Berlin / Neonyt / Messe Frankfurt Exhibition GmbH[/caption] Vegan fashion and beauty products As of 2022, veganism is no longer limited to a diet that is free from animal ingredients, but is increasingly developing into a global movement looking to implement ethical principles across all daily consumption patterns. Therefore, vegan fashion products are an important pillar of the vegan society. In today's fashion, one of the most controversial materials is animal-derived leather. Fortunately, an increasing number of customers are demanding cruelty-free and vegan alternatives to leather, accelerating the vegan leather movement around the world. Another vegan product category on the rise is the vegan beauty market. As most consumers are looking for cruelty-free beauty products that are not involved in any animal testing, the label vegan is a strong selling argument. The majority of vegan cosmetics brands are meeting the demand by developing innovative recipes for their plant-based shampoos, skin-care, or cosmetic products without toxic or animal-derived ingredients. Vegconomist keeps their readers up to date on the latest vegan market news and has readers in over 160 countries worldwide. If you want to join our vegan business community, you can subscribe to our newsletter here. The best part is that you can decide how often you want to receive news into your inbox. Don't miss out on the most relevant vegan business news and subscribe to the vegconomist newsletter.","Despite impressive growth in the plant-based sector, many consumers still hesitate to try – or stick with – plant-based foods. What’s behind this resistance? At ProVeg International’s New Food Hub, they’ve taken a closer look at the five biggest misconceptions that continue to shape consumer attitudes – and how businesses can overcome them. One major sticking point? Taste. Some consumers still associate plant-based foods with bland textures and unappealing flavours – a perception partly left over from early product iterations. But as ProVeg explores in its article, brands today have an arsenal of tools, from R&D improvements to influencer-led marketing, to turn this perception around. Taste is the most crucial factor for flexitarians when choosing plant-based foods, so make sure that your products can impress …
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+According to insights from strategy consultancy Roland Berger, the plant-based dairy market in Western Europe and North America is growing at an unprecedented rate as consumers increasingly prioritize health and sustainability. In 2023, the size of the plant-based dairy retail market reached $11.55 billion (€10.7 billion), up from $7.34 billion (€6.8 billion) in 2019. This reflects a compound annual growth rate of 12%. The growth is primarily driven by plant-based beverages, which make up 60% of the total market, followed by yogurt and cheese alternatives. The horeca sector is also increasingly embracing dairy alternatives, providing a foundation for continued growth in the industry. However, plant-based dairy still only accounts for a fraction of the traditional dairy market. Milk alternatives are the most successful product type, …
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+Animal Outlook, an animal protection nonprofit, has released its 2024 Behavior Change and Volunteer Impact Report, which looks at the role of volunteer engagement in advancing animal protection and promoting vegan eating habits. In 2024, volunteers and interns dedicated nearly 6,000 hours to the organization’s initiatives, contributing to key milestones. Among these, 73,938 individuals completed the VegPledge, a campaign encouraging participants to try vegan eating for a specified period. Of those who took part, 76.9% reported their intent to continue consuming vegan food after the pledge period, with 63.1% planning to make the change permanent. Additionally, 83.1% of VegPledge participants expressed that they now consider the impact of their food choices more thoughtfully. The report also highlights the growing influence of the Animal Outlook Network, …
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+Consumer habits are changing fast, with Millennials and Gen Z making a significant impact. These generations are increasingly conscious of their food choices and are shaping the future of the food industry through their purchasing power, digital influence, and values-driven consumption. Among these generations, plant-based eating has become more popular, fuelled by concerns about health, sustainability, and animal welfare. According to the latest Smart Protein Project survey, Gen Z has the highest rates of vegetarians (7%), vegans (4%), and pescatarians (5%) in Europe. In contrast, omnivores are more prevalent in the Boomer and Gen X groups. However, flexitarianism – the practice of reducing meat consumption without eliminating it entirely – is not confined to younger generations. Adoption rates are similar across Boomers (29%), Gen X …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth Alfano discusses the factors driving the rise in egg prices, focusing on the impact of disease outbreaks and the inefficiencies in the global food supply system, along with the need for innovation to lower costs, improve access, and reduce health risks. Why Are Egg Prices Skyrocketing: Again? We have all been feeling the pressure of rising egg prices. Why are egg prices up so much…again? The answer …
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+NECTAR, a nonprofit focused on accelerating the protein transition through sensory research, has released Taste of the Industry 2025, the most extensive public dataset assessing the taste of plant-based meat products. The study, which evaluated 122 products across 14 categories, provides insights into consumer preferences and areas where plant-based meats can improve to better compete with animal-based products. The study found that while most plant-based meat products still lag behind their animal-based counterparts in consumer preference, a subset of 20 products was rated the same or better by at least 50% of participants. Texture was identified as the most significant opportunity for improvement, particularly in categories such as bacon, bratwurst, and whole-cut steak. Taste and consumer willingness to pay The report found that only 30% …
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+New research by Provoke Insights has surveyed 1,500 US consumers to uncover the key factors driving grocery purchasing decisions. In this article, we take a look at how these trends could affect the plant-based sector. Budget-consciousness 59% of respondents say they are more budget-conscious than previously, while the vast majority (96%) now purchase private-label products. 74% have noticed price increases at supermarkets; however, this figure is lower than six months ago, indicating that inflation is stabilizing. These statistics suggest that plant-based companies must be competitive on price to attract consumers. This is supported by another recent study, which found that American consumers are significantly more likely to buy meat alternatives if they are cheaper than animal meat. Buying organic Consumers who purchase groceries several times …
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+Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue. “In general, biofortification and conventional fortification are great tools to increase the …
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+In the competitive world of food and drink, brand loyalty is a superpower, says ProVeg International in their latest New Food Hub article. When it comes to the fast-growing plant-based sector – arguably, securing loyalty from consumers becomes even more important. Yet, achieving it among plant-based and flexitarian consumers requires more than just good products – it demands a mix of emotional connection, consistent quality, and practical incentives. Fully plant-based consumers often exhibit strong preferences but are quick to switch if a brand doesn’t meet their evolving standards for taste, sustainability, or price. On the other hand, flexitarians – those exploring plant-based alongside traditional options – seek convenience and versatility, making them less immediately loyal but no less valuable to win over. Why loyalty matters …
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+The plant-based and vegan sectors are at the heart of a food revolution driven by sustainability, health, and technological innovation. DigitalFoodLab’s Trends Shaping the Future of Food – 2025 report outlines six megatrends, three of which are particularly significant for the plant-based industry: sustainable ingredients, resilient farms, and food as medicine. These trends highlight how startups, investments, and emerging technologies are advancing solutions to global challenges while creating opportunities for the plant-based sector to expand its influence. Sustainable ingredients The sustainable ingredients space has moved beyond just meat and dairy alternatives, focusing on holistic solutions to climate and health challenges. Plant-based products are regaining momentum, with startups addressing key barriers such as taste, texture, and cost. Companies like Juicy Marbles are creating innovative whole-cut meat …
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+The alternative protein market is at the forefront of innovation as food and beverage trends for 2025 begin to take shape. With health, sustainability, transparency, and authentic flavour experiences becoming key drivers of consumer choice, companies must adapt quickly to stay competitive. Understanding these emerging trends is essential for brands aiming to lead in a rapidly evolving industry. From new definitions of indulgence to evolving clean-label demands, ProVeg International’s New Food Hub identifies exciting trends that will define the year ahead (and beyond). 1. Functional and health-oriented foods Consumers are increasingly interested in how food and drink can optimise nutrition and deliver functional health benefits. They are taking a proactive approach to health by using nutrition to address specific challenges or support overall wellbeing. Despite …
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+The V-Label strengthens the analysis of plant-based consumption in Germany. Since late 2024, YouGov‘s Consumer & Shopper Intelligence Shopper Panel (formerly Consumer Panel Services, part of the GfK Group until 2023) has incorporated all products labeled as vegan with the V-Label into a new “Vegan” category. To facilitate this, ProVeg – the organization responsible for issuing the V-Label in Germany – provides market researchers with a comprehensive list of all V-Label licensed plant-based products in the country. Plant-based purchases in Germany outpace overall FMCG",vegconomist.com,2025-04-15,9,Market & Trends: Latest News 2025 - vegconomist: the vegan business magazine,article,0.08153503893,98,199,150.2440191
+https://vegconomist.com/organisations-and-brands/simpli/,false,"This is an interview, not a news article reporting a specific event",SIMPLi News - vegconomist - the vegan business magazine,"Find all SIMPLi news in chronological order with our extensive archive and stay informed on SIMPLi and the vegan, plant-based and cellular agriculture market.","Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike. At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food. SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path? Sarela …",vegconomist.com,2025-03-28,27,SIMPLi News - vegconomist - the vegan business magazine,article,0.01984810282,8,111,150.2440191
+https://vegconomist.com/category/science/,false,"This is a category page with multiple articles, not a single news article.",Science: Latest News 2025 - vegconomist: the vegan business magazine,none,"Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative dietary proteins. The project has been granted €10.3 million in EU funding over a four-year period. Led by Dr. Paul Vos, a nutrition and health scientist at Wageningen University & Research, it aims to speed up the protein transition in line with the Farm-to-Fork strategy and contribute to the European Green Deal target of reaching climate neutrality by 2050. GIANT LEAPS works to assess alternative protein sources, benchmark them against traditional animal proteins, and define future diets optimized for environmental and health impact. It is investigating a range of proteins, including plant-based, microbial, fungal, and cultivated products. The initiative is also working …
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+The U.S. Food and Drug Administration (FDA) has announced it will be phasing out animal testing in the development of monoclonal antibody therapies and some other drugs, in what has been described as a “groundbreaking step to advance public health”. Animal testing will be replaced with more effective, human-relevant methods, including AI-based computational models of toxicity and cell lines along with organoid toxicity testing in a laboratory setting. Where a drug has already been tested in humans, the FDA will also use pre-existing, real-world safety data from other countries with comparable regulatory standards. The new regimen will begin immediately for investigational new drug (IND) applications. The approach is designed to improve drug safety, accelerate the evaluation process, reduce animal experimentation, lower research and development costs, …
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+The UK Food Standards Agency (FSA) has selected eight companies to participate in a two-year regulatory programme focused on evaluating the safety of cell-cultivated products (CCPs). The initiative is funded by the Department of Science, Innovation and Technology’s Engineering Biology Sandbox Fund and will involve collaboration with academic institutions and industry representatives. The programme is designed to gather scientific evidence on the production and safety of CCPs, which will inform the regulatory framework overseen by the FSA and Food Standards Scotland (FSS). The data collected is expected to support more efficient assessments of CCP applications. As part of the initiative, the FSA has committed to conducting full safety evaluations of two CCPs during the two-year period. Science Minister Lord Vallance stated, “By supporting the safe …
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+A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets. Called Plant-Forward Cuisine: Basic Concepts and Practical Applications, the book emphasizes the key role of umami (savoriness), one of the five basic tastes. It also discusses “koku”, a concept used by Japanese researchers to describe foods that are rich, complex, and continuous. According to the authors, these two attributes could be vital in helping more people switch to plant-based foods. The book describes how free glutamate and nucleotides are the key to umami flavors; these molecules are found in animal products but are rare in plants. However, there are exceptions, such as sun-ripened tomatoes, mushrooms, and certain seaweeds. “Special concept” The book also explains that …
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+Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have studied how fava beans could affect the mouthfeel of plant-based foods. In particular, the researchers investigated protein nanofibrils from fava beans; these are special protein molecules organized into tiny structures, which can have a lasting effect on the texture of foods. To determine how fibrils affect cells under physiological conditions, the study used a cellular model of human oral tactile cells, which play a key role in the perception of texture and the mouthfeel of food and beverages. The research showed that the nanofibrils roughened the surface structure of the cells without changing their overall elasticity. Furthermore, adding nanofibrils to the cells’ culture medium altered the activity of receptor …
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+In this interview, we discuss with Isabella Righini and Luuk Graamans, researchers in Greenhouse Horticulture at Wageningen University & Research, the role of vertical farming in advancing the global protein transition. Graamans and Righini shed light on promising technological advancements that may soon allow precise control of protein levels in crops. This forward-looking conversation unveils how vertical farming could support protein production to meet future global demands sustainably. You investigated the production of protein-rich crops in your Vertical Farm. Why is it important to prioritize protein-rich crops? Consumers are focusing evermore on new sources of protein, to transition away from meat and dairy consumption. Key motivators for this transition are the diversification of diet and the reduction of the environmental impact associated with food production. …
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+University of Alberta researchers have developed pea inks with better shape-holding features using plasma — the fourth state of matter — making them suitable for 3D-printed food applications. 3D extrusion printing allows the creation of plant-based foods with customizable shapes, flavours, textures and nutritional profiles. But, pea protein, a hypoallergenic, low-cost source available from Canadian prairie legume crops, is generally unsuitable for 3D printing due to its poor structural properties. Improved 3D printability of pea protein could expand its use in price convenient plant-based meat and cheese — alternatives much needed to transition to more sustainable diets. The cold plasma method To address the shape challenge in 3D printing, the researchers experimented by mixing pea protein isolates with water activated with cold plasma in a method …
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+Stanford University engineers have developed a new AI model for food texture testing to improve the sensory experience of plant-based meat and encourage wider acceptance, especially among meat lovers. The researchers say the method could accelerate the development of appealing vegan alternatives by replacing trial-and-error approaches with a systematic, data-driven strategy that can tailor specific features to match consumer expectations. “Instead of using a trial-and-error approach to improve the texture of plant-based meat, we could envision using generative artificial intelligence to scientifically generate recipes for plant-based meat products with precisely desired properties,” the authors state. Testing the “mechanical signature” In the study published in Science of Food, the researchers show how they used a combination of mechanical testing and machine learning to measure and replicate …
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+PAN Sweden Research Centre, an initiative coordinated by Örebro University, is studying the health impacts and sensory properties of plant-based proteins with the aim of aiding the transition to a more sustainable food system. Currently, the centre is investigating the impact of the processing, structure, and digestion of plant proteins and fibre on gut, metabolic, and mental health. It is also working to improve the sensory properties of plant-based products and develop methods of influencing consumer behaviour. This could include policies and regulations to accelerate the protein transition. PAN Sweden hopes to help meet Agenda 2030, an agreement that was adopted by all United Nations members in 2015 and outlines 17 world Sustainable Development Goals. These include improving health, ending hunger, and taking action on …
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+A research team from Germany’s University Medical Greifswald Interfaculty Institute of Genetics and Functional Genome Research has developed a new method for the production of antibodies that completely eliminates the traditional use of animal experiments. The project, named “Ymolution” stands for a revolutionary solution to immunological questions, and was launched earlier in November ahead of a business that will be established over the course of the next few months. Animal usage is ethically problematic & expensive Antibodies play a crucial role in medicine, spanning applications from diagnostics (for example, rapid COVID tests) to the development of drugs. They are pivotal in diverse research areas, including cancer research, and have a direct impact on patient care, contributing to advancements in medicines, combating viral infections, and treating …
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+A report by GFI Europe has found that European alternative protein research received more public and philanthropic funding than ever before in 2023, increasing from €63 million in 2020 to €290 million in 2023. This figure is likely to be matched or surpassed by the end of 2024. Since 2020, the European Commission has granted €252 million to alt protein research, mainly through the Horizon Europe program. Of this, half was invested in 2023 and early 2024. By country, Denmark has funded the most research at €96 million since 2020. The UK is close behind at €90 million, partly due to the establishment of a network of research hubs by the funding body UK Research and Innovation. Previously, most funding has gone to plant-based foods, …
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+Japanese scientists have developed a new co-culturing system using rat cells and cyanobacteria to create a low-cost alternative to animal serum for cell growth. Fetal bovine serum has contamination risks and waste accumulation, and is very costly. In addition, it does not align with the promise of producing meat without killing animals. Rat liver cells can also secrete the proteins (growth factors) needed for muscle cell growth, providing a serum alternative for cultivated meat production. However, they produce waste metabolites, like lactate and ammonia, which hinder muscle cell growth. “Although more growth factor-secreting cells and longer cultivation produce larger amounts of growth factors, the downside is that the cells also produce waste products like lactate and ammonia into the medium at the same time, which eventually …
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+Consuming more plant-based foods and less red meat can benefit both personal health and the environment. Grains and legumes offer plant-based proteins and essential minerals like iron and zinc for healthy and nutritious diets. However, our bodies absorb minerals from meat more easily than those found in grains, challenging the shift to plant-based diets. The Mineral Shift, a Swedish project aiming to enhance mineral absorption from grains, has optimized an ancient process called hydrothermal treatment to reduce phytic acid, the antinutrient that binds mineral absorption. “This is a great example of how minerals can be significantly more available from grain products, making it easier for more people to eat sustainably without compromising on nutritional content. Whole grains are among the most sustainable foods we can …
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+Large-scale production of edible scaffolds and effective culturing methods for fat tissues — both crucial for replicating the texture, flavor, and nutritional value of meat — remain a technical challenge for the commercialization of cultivated meat. Scaffolds provide structural support for cells to multiply and develop into tissues. But they are typically made from synthetic or animal-based materials, which are expensive and inedible. But a research team led by Professor Huang Dejian from the National University of Singapore (NUS) has successfully cultured pork fat using a new kind of plant protein scaffold. The scientists identified secalin, a protein extracted from rye and barley, both common crops, as a suitable source to create edible scaffolds. They then developed a template-leaching method for creating sponge-like scaffolds using …
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+Rostock University Medical Centre in Germany is involved in research into cultivated meat in order to strengthen sustainable production and reduce agricultural emissions. The research project is being funded by the Federal Ministry of Food and Agriculture as part of the innovation funding programme until 2025. The Clinic and Polyclinic for Cardiac Surgery, the Research Laboratory for Biomechanics and Implant Technology and the Orthopaedic Clinic and Polyclinic at Rostock University Medical Centre are researching the production of cell-based meat products that are free from genetically modified tissue together with local cultivated meat company Innocent Meat. “Rostock University Medical Centre has many years of experience in stem cell research and therefore has extensive scientific expertise, which can now also have important benefits for the food sector,” …
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+One of the challenges in producing realistic-looking and flavourful plant-based meat is mimicking the marbling effect of animal fat that many meat lovers expect. A food scientist at the University of Massachusetts Amherst is developing a new technology to do just that, supported by a $250,000 grant from the Good Food Institute. The technology proposed by Lutz Grossmann, an assistant professor, “has the potential to revolutionise the plant-based meat industry, expand its product offerings and appeal to a broader audience,” the institute said on announcement of the grant, which is one of 118 awarded by the GFI since 2019 in 21 countries totalling more than $21 million to date. “The Good Food Institute has played a key role in supporting research for more sustainable food …
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+The Bezos Earth Fund has announced the launch of a new Bezos Center for Sustainable Protein at Imperial College London. The Center will span seven academic departments, focusing on the development and commercialization of sustainable, affordable, nutritious, and tasty alternative food products. This will include research into cultivated meat, precision fermentation, AI, machine learning, nutrition, bioprocessing, and automation. Engineering biology and biofoundries (where cells effectively become mini factories) will be used to develop and scale up new bio-based processes. The Center will also encompass several institutes and facilities, including the Center for Synthetic Biology, the Center for Translational Nutrition & Food Research, and SynbiCITE (the UK’s industrial translation center for synthetic biology). These institutes will help with education, translating discoveries into real-world applications, and commercialization. …
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+Scientists at the University of Copenhagen have found a way to make protein by using cyanobacteria (blue-green algae) as a “surrogate mother”. In a new study, the scientists successfully used cyanobacteria to produce a protein with long, fibrous strands that resemble meat fibres. The process involved inserting foreign genes into the blue-green algae, which then became a host organism for the protein. Within each cyanobacterium, the protein organized itself into tiny threads (nanofibres). “Being able to manipulate a living organism to produce a new kind of protein which organises itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science. Cyanobacteria can be grown very sustainably, requiring just water, atmospheric …
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+Imperial College London researchers have developed, using bacteria, a plastic-free, vegan leather that dyes itself black during production. Scientists and material companies have been using microbes to produce sustainable textiles or dyes for the fashion industry; however, the researchers claim this is the first time a material produces its own color pigment. One of fashion’s most environmentally damaging processes is dyeing with synthetic chemicals. The researchers explain that black dyes — especially those used for tanning leather — are particularly harmful. To solve this environmental problem, the researchers genetically engineered the bacterium Komagataeibacter rhaeticus to simultaneously produce microbial cellulose and the dark pigment eumelanin. Their new process has been published in the journal Nature Biotechnology. “Inventing a new, faster way to produce sustainable, self-dyed leather alternatives …
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+The Good Food Institute (GFI) is now accepting proposals for its alternative protein research grants program. The grants support early to mid-stage research proposals addressing urgent scientific and technological challenges relating to alternative proteins. $3.4MM in funding has been allocated for awards across three high-priority scientific and technological topics: Upcycled plant proteins — Improving the functionality of known food industry sidestreams using emerging processing methods/technology with a calculated sidestream volume, limited economic assessment, and end-product demonstration. Next-gen fermentation downstream processing — Sustainable and low-cost approaches for downstream food protein isolation from precision fermentation biomanufacturing. Hydrolysates for cultivated meat — Optimizing raw material processing and characterization to enable lower-cost and higher-performing hydrolysate ingredients for cultivated meat media. All proposals must be applicable to meat alternatives and …",vegconomist.com,2025-04-23,1,Science: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07249426384,80,203,150.2440191
+https://vegconomist.com/investments-finance/investments-acquisitions/emerald-takes-over-plant-based-world-expo-jde-sector-outgrows-startup-roots/,true,Reports on a specific corporate acquisition event.,Emerald Takes Over Plant Based World Expo from JDE as Sector Outgrows Startup Roots - vegconomist - the vegan business magazine,"Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated","Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated media platform, Plant Based World Pulse, from JD Events (JDE). The terms of the transaction were not disclosed.
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+The acquisition includes both the North American and European editions of the Plant Based World Expo, as well as the digital content platform PBW Pulse. These assets will now be integrated into Emerald’s portfolio of food-related events, which includes established industry trade shows such as the International Pizza Expo.
+
+## JDE passes the torch amid rapid growth
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+Plant Based World Expo was launched by JDE in 2019 to provide a business-focused platform for stakeholders in the plant-based sector. JDE Founder and CEO Joel Davis described the decision to sell as a result of the show’s rapid growth outpacing the firm’s operational scope.
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+“We have been launching, building, and divesting events for over 23 years now. It is our unique business model to prove a show concept, establish market leadership, and then find a new owner to take the business to the next level. This was the right time to sell PBW,” Davis said.
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+The Plant Based World Expo team will remain in place following the acquisition. Benjamin Davis, content chair at PBW, stated that the original mission of the event—to serve as a centralized hub for plant-based business innovation—will continue under Emerald’s ownership. “When we first wrote the business plan for Plant Based World Expo, we set out to create a platform that could serve as a hub for the entire plant-based food industry,” Davis said.
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+## Emerald to scale PBW’s growth potential
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+Jonathan Morley, general manager of Plant Based World, added, “Our ability to support the growth of the industry is now elevated through Emerald’s acquisition. It validates the industry and ensures PBW will have the resources it needs to continue leading the charge for years to come.”
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+The upcoming editions of the Plgant Based World Expo are scheduled for late 2025, with the European event to be held in London on November 26-27, and the North American edition in New York City on December 2-3. The 2024 events will proceed as previously planned, while future iterations may include expanded programming and partnerships with other food industry shows to increase reach and cross-sector engagement.
+
+Emerald executives view the acquisition as a strategic move into what they describe as a high-growth market. Gannon Brousseau, executive vice president of Emerald’s Food Group, said, “Plant Based World represents a high-growth, high-potential area that is more than just a trend—it’s an exciting new frontier.”",vegconomist.com,2025-04-21,3,Emerald Takes Over Plant Based World Expo from JDE as Sector Outgrows Startup Roots - vegconomist - the vegan business magazine,article,0.03690280066,25,132,150.2440191
+https://vegconomist.com/organisations-and-brands/mourish/,false,Reports on a specific development (CellX receiving GRAS status) in a news-like format,Mourish News - vegconomist - the vegan business magazine,"Find all Mourish news in chronological order with our extensive archive and stay informed on Mourish and the vegan, plant-based and cellular agriculture market.","CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition. The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China. CellX founder and CEO Ziliang Yang stated, “After four years of R&D, …",vegconomist.com,2025-04-03,21,Mourish News - vegconomist - the vegan business magazine,article,0.01993885674,8,110,150.2440191
+https://vegconomist.com/protein/goodmills-develops-wheat-fava-protein-improved-texture-meat-alternatives/,true,Reports on a specific corporate action (GoodMills' product launch) in a news-like format.,GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives - vegconomist - the vegan business magazine,"GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed","GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat.
+
+The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting bite.”
+
+The flakes are suited to meat alternative applications such as vegan pulled meats, sliced deli-style alternatives, and grillable skewers. The coarse granulation of the ingredient enables fast hydration and ease of handling during manufacturing processes.
+
+From an industrial processing perspective, the product’s high water absorption capacity—up to 1.9 times its weight—and resistance to mechanical stress make it adaptable to a range of cooking and production techniques. It maintains structural integrity through frying, boiling, convection cooking, deep-frying, freezing, pasteurisation, and sterilisation.
+
+## Clean label and locally sourced ingredients
+
+In terms of nutritional composition, the wheat-fava blend improves the amino acid profile by addressing lysine deficiencies typically found in wheat and methionine limitations in legumes. Fava beans also contribute to regional sourcing options within Europe, supporting traceable and localised supply chains.
+
+The flakes are clean label, free from genetically modified organisms, and manufactured using EU-certified ingredients. The product also offers flavour absorption capabilities and a neutral sensory profile, with fewer off-notes than many pea protein-based ingredients.",vegconomist.com,2025-03-25,30,GoodMills Develops Wheat and Fava Protein for Improved Texture in Meat Alternatives - vegconomist - the vegan business magazine,article,0.03442622951,24,131,150.2440191
+https://vegconomist.com/sustainability-environment/study-grass-fed-beef-more-carbon-intensive-other-proteins/,true,"Reports on a specific study and its findings, presented in a news-like format.",Study: Grass-Fed Beef is Up to 40 Times More Carbon Intensive Than Other Proteins - vegconomist - the vegan business magazine,A new study published in the journal PNAS has debunked the idea that grass-fed beef is an environmentally friendly option.,"A new study published in the journal PNAS has debunked the idea that grass-fed beef is an environmentally friendly option.
+
+The research finds that even under the most optimistic scenarios, grass-fed beef is not less carbon-intensive than industrial beef and is three to 40 times as carbon-intensive as most plant-based and animal-based alternatives. This makes beef the most resource-intensive of common foods.
+
+It is sometimes claimed that cattle grazing enhances soil carbon sequestration. However, the study authors find that the evidence for this is not conclusive, and that even if it were true, the effect would not be impactful enough to reverse beef’s carbon intensity.
+
+Contrary to popular belief, grass-fed beef may even be worse for the environment than industrial beef, since animals are fattened more slowly and do not grow as big. This means that more land is required to produce the same amount of meat, making the process less efficient. Furthermore, land that would otherwise store carbon is often deforested to create pasture for beef production.
+
+## “An opportunity we can’t afford to miss”
+
+A study published in 2023 found that deforestation could be almost halted if half of animal products were replaced with plant-based foods. Additionally, around 653 Mha of agricultural land could be spared and restored to forest, and biodiversity loss could be significantly reduced. According to a survey conducted last year, 67% of meat-eaters would be willing to swap an animal-based burger for a plant-based equivalent when made aware that beef burgers cause 85% more emissions.
+
+A report published by Boston Consulting Group (BCG) in 2024 concluded that if alternative proteins reached half the market share of the global protein market, agriculture and land use greenhouse gas emissions would be reduced by almost a third by 2050. This would mitigate five gigatons of CO2 equivalents annually, the equivalent of removing 50% of gas-fueled cars from the road.
+
+“Achieving mass adoption of alternative protein is an opportunity we can’t afford to miss in the drive to cut emissions and combat climate change,” said BCG partner and managing director Elfrun von Koeller. “If private companies, governments, and investors come together, they can lay the foundation for a food system that is more sustainable, as well as more secure.”",vegconomist.com,2025-03-31,24,Study: Grass-Fed Beef is Up to 40 Times More Carbon Intensive Than Other Proteins - vegconomist - the vegan business magazine,article,0.02553316644,26,131,150.2440191
+https://vegconomist.com/organisations-and-brands/peakbridge/,false,Reports on a specific corporate action (PeakBridge's investments) in a news-like format.,PeakBridge News - vegconomist - the vegan business magazine,"Find all PeakBridge news in chronological order with our extensive archive and stay informed on PeakBridge and the vegan, plant-based and cellular agriculture market.","Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …",vegconomist.com,2025-04-16,8,PeakBridge News - vegconomist - the vegan business magazine,article,0.02011469888,7,109,150.2440191
+https://vegconomist.com/gastronomy-food-service/fast-food/odd-burger-pauses-us-expansion-tariff-concerns-strengthens-canadian-operations/,true,Reports on a specific corporate decision (pausing US expansion) with news-style reporting,"Odd Burger Pauses US Expansion Due to Tariff Concerns, Strengthens Canadian Operations - vegconomist - the vegan business magazine",Canadian vegan fast-food chain Odd Burger has suspended its planned US expansion due to increasing political tensions between Canada and the United States.,"Canadian vegan fast-food chain Odd Burger has suspended its planned US expansion due to increasing political tensions between Canada and the United States.
+
+Just last week, the company outlined plans to expand into the US, which included raising capital to cover costs associated with tariffs and building new manufacturing facilities. The strategy was intended to help mitigate the impact of tariffs and strengthen the company’s supply chain.
+
+“We are putting the brakes on our US expansion until pricing metrics can be formulated with certainty”
+
+
+At the time, McInnes had expressed confidence in the company’s ability to quickly scale while maintaining pricing stability and product quality. However, these expansion efforts are now on hold, and the capital will instead be directed toward strengthening Odd Burger’s operations in Canada.
+
+The decision to pause US expansion also comes in response to upcoming US tariffs, scheduled to take effect on April 2, 2025. Odd Burger anticipates that the tariffs could lead to price increases for its products, and the company sees an opportunity to support other Canadian businesses in transitioning to locally produced plant-based products.
+
+## Focus on strengthening Canadian operations
+
+Odd Burger, which operates a manufacturing facility in London, Ontario, produces more than 20 plant-based proteins and dairy-free sauces under the brand Preposterous Foods. The company sources most of its ingredients from local Canadian suppliers. Its products are available through Sysco distribution centres across Canada and are sold in grocery stores as part of the company’s consumer packaged goods (CPG) line.
+
+In addition to scaling operations in Canada, Odd Burger has recently doubled its CPG retail footprint through a new agreement with Calgary Co-Op. Odd Burger also reported a positive financial performance for the first quarter of the year, showing revenue growth and a notable reduction in net losses compared to the previous quarter.
+
+CEO and co-founder James McInnes explained, “Given the global tariff uncertainty, we are putting the brakes on our US expansion until pricing metrics can be formulated with certainty. We are also seeing increased demand for our products in Canada, and as a Canadian company, we want to make sure that we focus on our core market at this time.”",vegconomist.com,2025-03-25,30,"Odd Burger Pauses US Expansion Due to Tariff Concerns, Strengthens Canadian Operations - vegconomist - the vegan business magazine",article,0.02510334952,25,133,150.2440191
+https://vegconomist.com/company-news/cellva-shifts-focus-microencapsulation-technology-launch-cocoa-substitute/,true,Reports on a specific company's strategic shift and product launch in a news-like format.,Cellva Shifts Focus to Microencapsulation Technology with Launch of Cocoa Substitute - vegconomist - the vegan business magazine,"The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The","Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions.
+
+## The future of cocoa
+
+The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants.
+
+CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked goods, beverages, and nutraceuticals. Notably, the ingredient provides greater stability in formulations, enhancing both flavor and shelf life.
+
+## Turning coffee husks into functional ingredients
+
+By focusing on microencapsulation, Cellva is leveraging its patented technology to transform discarded coffee husks into a functional, sustainable ingredient. The process not only reduces waste but also offers a solution that lowers environmental impact and production costs, positioning CoffeeCoa™ as a more eco-friendly and cost-effective alternative to traditional cocoa.
+
+This shift in focus was recently validated at the Future Food-Tech conference in San Francisco, where Cellva introduced CoffeeCoa™ to a global audience of food industry leaders. The event provided a platform for the company to demonstrate the potential of its microencapsulation technology and its ability to address key industry challenges such as sustainability, cost-effectiveness, and nutrition.
+
+Cellva was recently named a finalist in the 2024 FoodTech 500, ranking among the top 500 global startups in the AgriFoodTech sector. Notably, Cellva was the second-highest ranked Brazilian startup and the only company in the microencapsulation segment to be included in the list.",vegconomist.com,2025-04-16,8,Cellva Shifts Focus to Microencapsulation Technology with Launch of Cocoa Substitute - vegconomist - the vegan business magazine,article,0.02483207187,26,133,150.2440191
+https://vegconomist.com/society/tourism-travel/notco-expands-airline-partnerships-new-aeromexico-collaboration/,true,Reports on a specific corporate partnership and product launch in a news-like format,NotCo Expands Airline Partnerships with New Aeromexico Collaboration - vegconomist - the vegan business magazine,"NotCo, a Chilean food technology company, has teamed up with Aeromexico to provide a plant-based meal option for passengers in Premier and Premier One Class.","NotCo, a Chilean food technology company, has teamed up with Aeromexico to provide a plant-based meal option for passengers in Premier and Premier One Class.
+
+Until May 31, travelers will be able to pre-order the NotBurger, with caramelized onion, manchego-flavored NotCheese, and wedge fries. This meal is available exclusively through Aeromexico’s Preselect Menu, which allows passengers to choose their meals up to 24 hours before their flight.
+
+Aeromexico posted on social media, “We’re thrilled to share that this spring, our passengers can enjoy the NotBurger, a delicious plant-based burger, by preordering it through our Preselect Menu, available 24 hours before their flight in Premier One.”
+
+The NotBurger offering is part of Aeromexico’s ongoing effort to diversify its in-flight dining options with sustainable and innovative products to meet the growing demand for plant-based options among travelers. Aeromexico’s Preselect Menu is available to passengers in Premier Class and Premier One on medium to long-haul flights.
+
+## Expanding in-flight offerings
+
+This collaboration follows a similar partnership between NotCo and LATAM last year, where the company’s NotBurger, NotChicken and NotMila were used to create plant-based sandwich options.
+
+NotCo also shared its excitement about the partnership on social media, stating, “We continue to conquer airspace, and we couldn’t be prouder. This time hand in hand with Aeromexico with a partnership that takes our products to the top. Next stop: 30,000 feet.”",vegconomist.com,2025-04-14,10,NotCo Expands Airline Partnerships with New Aeromexico Collaboration - vegconomist - the vegan business magazine,article,0.03104145448,24,130,150.2440191
+https://vegconomist.com/organisations-and-brands/biokraft-foods/,false,Reports on a specific real-world event (Biokraft Foods' developments) with news-style reporting,Biokraft Foods News - vegconomist - the vegan business magazine,"Find all Biokraft Foods news in chronological order with our extensive archive and stay informed on Biokraft Foods and the vegan, plant-based and cellular agriculture market.","Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …
+
+Biotech startup Biokraft Foods hosted India’s first formal tasting event for a cultivated meat product in Mumbai, India, last week. Over 30 representatives from key organizations, including PETA India, GFI India, Chamber for Advancement of Small and Medium Businesses (CASMB), YODA India, and India Animal Fund, had the opportunity to taste cultivated chicken burgers and chili chicken. According to the announcement, attendees praised the innovation and Biokraft’s sustainability mission. Kamalnayan Tibrewal (CEO) founded Biokraft Foods in 2023, focusing on cultivated chicken and 3D bioprinting technology to create products that replicate the structure, texture, flavor, and nutritional profile of chicken meat. The company uses hybrid inks featuring chicken cells and algal-based biopolymers. The startup says more tasting events are coming to gain consumer and expert feedback. CASMB …
+
+Indian cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products — two species that hold significant commercial value in the Indian market. Through the collaboration, ICAR-DCFR will develop the fish cell lines, and Biokraft Foods will create final products using 3D bioprinting and customized bioinks. The ICAR-DCFR is India’s pioneer research institute working toward sustainable development of cold water aquaculture, management, and conservation of hill stream fishes. It operates under the Indian Council of Agricultural Research. Cultivating meat in India The novel food regulatory body in India, the Food Safety and Standards Authority of India (FSSAI), is already working to set a regulatory framework for approving cell-based foods, including cultivated …",vegconomist.com,2025-04-15,9,Biokraft Foods News - vegconomist - the vegan business magazine,article,0.02716392438,18,124,150.2440191
+https://vegconomist.com/organisations-and-brands/biocraft-pet-nutrition/,false,"Reports on multiple specific events related to BioCraft Pet Nutrition and the cultivated meat industry, including product launches, regulatory approvals, and company announcements.",BioCraft Pet Nutrition News - vegconomist - the vegan business magazine,"Find all BioCraft Pet Nutrition news in chronological order with our extensive archive and stay informed on BioCraft Pet Nutrition and the vegan, plant-based and cellular agriculture market.","Biotech company BioCraft Pet Nutrition has announced a collaboration with Prefera Petfood, a specialist in premium natural wet pet food production, to commercialize cat food made from cultivated mouse meat. The first product launched by the partnership will be a hypoallergenic, nutritionally complete mouse “mousse”. The food is a source of protein and provides an omega-6 to omega-3 fatty acid ratio that is said to be superior to traditional meat. It is described as a sustainable option that is very similar to the natural small prey diet of cats. In most products made using cellular agriculture, the percentage of cultivated ingredients used is relatively low; however, BioCraft’s product is made from 99% cultivated mouse meat. Palatability tests have reportedly demonstrated exceptional acceptance rates among cats, …
+
+BioCraft Pet Nutrition, a biotech company developing cultivated animal ingredients for the pet food market, announces that it has received registration from the Austrian authorities to use its ingredients in the European Union. There is currently no pre-market approval process in the EU for animal feed ingredients, but companies must meet legal requirements to ensure their products are safe and become registered users of animal byproducts. BioCraft has now met these obligations, meaning it can begin selling ingredients to EU pet food producers. BioCraft has achieved legal status following rigorous studies conducted over a three-year period, which confirmed that the company’s ingredients are produced using stable, non-immortalized, non-genetically modified animal cells. They were also found to be free of pathogens, viruses, heavy metals, and biogenic …
+
+US pet food brand Noochies! announces that it has initiated the first steps of the regulatory process to introduce a cultivated chicken dog product in the US market. Further Foods, the brand’s parent company owned by Canada’s CULT Food Science, has completed and submitted a feeding trial protocol for dogs to the FDA. The feeding trials, necessary to ensure the novel ingredient’s safety and efficacy, will start later this year, contingent on the FDA’s approval. The protocol’s design was developed in collaboration with Dr. Sarah Dodd, co-founder of the US startup Friends & Family Pet Food Co. Noochies! has already introduced two unique products featuring an alternative protein: Freeze-Dried Dog and Cat Snacks, crafted with a dried yeast protein developed by CULT Food Science. Mitchell Scott, …
+
+Austrian cultivated meat company BioCraft Pet Nutrition, a manufacturer of cultivated ingredients for pet food, today makes an announcement claiming it has reached price parity with traditional premium pet meat products. BioCraft says it has achieved a commercial price of $2.00 to $2.50 per pound of cultivated meat, making it competitive with premium meat for pet food. To put these prices in context, research by the Good Food Institute found that cultivated meat could be cost-competitive with some conventional meats by 2030 at a production cost of $2.92 per pound. CEO Shannon Falconer commented, “Achieving price parity and a robust nutritional profile for pets were the only elements holding back cultivated meat for the pet food industry — and BioCraft has now achieved both.” Rethinking …
+
+BioCraft Pet Nutrition, formerly Because, Animals, states it is pioneering AI to reduce costs and accelerate the development of cultivated meat for the pet food market. BioCraft claims to have developed a new proprietary AI tool that supports R&D in finding nutrient inputs, giving it an edge in achieving optimal cell proliferation, thus expediting production. Using AI, the company conducts fewer and more focused experiments to improve cell growth and enhance the nutritional value of cultivated meat. “The main costs and time sinks on the way to commercialization are R&D-related, and our AI has substantially streamlined this process, accelerated our progress, and reduced costs,” said BioCraft founder and CEO Dr. Shannon Falconer. BioCraft’s AI collects and processes data from publicly available scientific papers and databases. Subsequently, …
+
+Yesterday, South African cultivated meat company Mzansi Meat revealed on social media its new identity (see below). Mzansi’s rebrand comes as the next in line to a growing list of alternative protein companies undergoing transformation as such products enter the spotlight and become increasingly crucial as part of food system revolution and climate change action. Arguably, this wave of alt protein rebrands began back in May of 2021 when Memphis Meats became UPSIDE Foods, before going on to achieve incredible success which, as we all know, led to the company becoming one of the two pioneering cultivated meat producers granted permission to sell their novel cell-based chicken products to the US public. However this uptick has gained great pace over the past year or so, …
+
+BioCraft Pet Nutrition, formerly Because, Animals, known for its cultivated mouse meat ingredient, announces it has developed a new ingredient for cat and dog food: cultivated chicken. BioCraft Pet Nutrition is a cultivated meat ingredients supplier for pet food manufacturers. It was founded in 2016 by Shannon Falconer to create sustainable, slaughter-free pet food. “More than 25 percent of the environmental impact of animal agriculture is attributed to feeding pets in the US alone: if cats and dogs occupied their own country, they would be the world’s fifth largest meat-consuming nation,” argues BioCraft Pet Nutrition. Conventional meat According to the company, chicken is among the conventional species preferred by pet food manufacturers and consumers as a protein source, despite being among the top allergens for cats and dogs. BioCraft Pet Nutrition …",vegconomist.com,2025-04-07,17,BioCraft Pet Nutrition News - vegconomist - the vegan business magazine,article,0.03852189004,30,138,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/eggs/,false,"Reports on multiple specific developments (product launches, facility openings, partnerships) in the food technology sector, presented in a news-like format.",Eggs: Latest News 2025 - vegconomist: the vegan business magazine,none,"Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …
+
+US-Finnish animal-free egg protein producer Onego Bio has announced plans to establish a flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, after purchasing 25.9 acres within it for $777,000. The purchase was reportedly approved by the Jefferson County Board of Supervisors at its December meeting. The new facility will be dedicated to producing Bioalbumen®, a powdered animal-free egg protein created through precision fermentation. The product is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while addressing supply chain issues and offering a significantly reduced environmental impact. The site will reportedly have the capacity to produce a quantity of egg protein equivalent to the output of six million …
+
+Finnish-American food ingredient company Onego Bio has submitted a Generally Recognized as Safe (GRAS) notification to the U.S. Food and Drug Administration (FDA) for its animal-free ovalbumin. Ovalbumin is the primary protein found in egg whites, and has been successfully replicated by Onego Bio through precision fermentation using the fungus Trichoderma reesei. Called Bioalbumen®, the animal-free egg protein has the same nutritional, functional, and performance properties as ovalbumin, with the potential to address supply chain issues in the global egg market. Bioalbumen is claimed to be the first non-animal egg protein with an amino acid sequence identical to the natural protein. It can be used as a drop-in solution across a range of applications, including baked goods, confectionery, pasta, and ready-made meals. The environmental impact …
+
+Onego Bio, a US-Finnish food technology company specializing in animal-free egg proteins, has opened a 5,000-square-foot commercial headquarters in San Diego, California. The facility includes office space, advanced laboratory capabilities, and a test kitchen designed to demonstrate the functional applications of its flagship product, Bioalbumen. Bioalbumen is a powdered, animal-free egg protein created through precision fermentation. It is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while offering a significantly reduced environmental impact. According to the company, Bioalbumen’s production results in over 90% fewer emissions compared to conventional eggs. Maija Itkonen, CEO and co-founder of Onego Bio stated, “The test kitchen will demonstrate Bioalbumen’s application in a variety of food categories, including pasta, bakery, and confections. By leveraging precision fermentation technology, …
+
+PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications. Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein. Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet …",vegconomist.com,2025-04-11,13,Eggs: Latest News 2025 - vegconomist: the vegan business magazine,article,0.03425490543,29,131,150.2440191
+https://vegconomist.com/organisations-and-brands/neat-burger/,false,Reports on a specific real-world event (Neat Burger closures) with news-style reporting,Neat Burger News - vegconomist - the vegan business magazine,"Find all Neat Burger news in chronological order with our extensive archive and stay informed on Neat Burger and the vegan, plant-based and cellular agriculture market.","Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …
+
+The 2024 Met Gala, held on Monday in New York City at The Metropolitan Museum of Art, continued its tradition of blending high fashion with high cuisine under the theme “Sleeping Beauty: Reawakening Fashion.” This year, the event’s menu was designed by caterer Olivier Cheng, who aimed to create a selection of dishes that echoed the enchanting and romantic elements of a classic children’s storybook. While the gala’s dinner menu featured an omnivorous section of dishes, the spotlight on plant-based offerings shone brightest at the afterparty held at Casa Cipriani. Here, attendees were treated to plant-based selections from Neat (previously Neat Burger), which included cheeseburgers featuring Stockeld Dreamery’s Cultured Cheddar, and TiNDLE Chick’n burgers and fingers. Notable attendees The afterparty, which continued until the early …",vegconomist.com,2025-04-21,3,Neat Burger News - vegconomist - the vegan business magazine,article,0.02275755135,11,114,150.2440191
+https://vegconomist.com/guest-posts/tariffs-food-innovation-investment-opportunity/,false,"This is a guest post discussing investment opportunities, not a news report on a specific event.",Tariffs: A Food Innovation Investment Opportunity - vegconomist - the vegan business magazine,"In this guest post, Elysabeth discusses how food tariffs, often seen as economic hurdles, can instead act as powerful catalysts for food innovation, driving","Elysabeth Alfano is the CEO of Vegtech™ Invest and an advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an advisor to C-Suite interested in understanding the growth of whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist.
+
+In this guest post, Elysabeth discusses how food tariffs, often seen as economic hurdles, can instead act as powerful catalysts for food innovation, driving investment in local production, AgTech, and alternative proteins.
+
+# Tariffs: A Food Innovation Investment Opportunity
+
+**By Elysabeth Alfano**
+
+Tariffs on food are often viewed as a burden, raising prices for consumers and straining international trade relationships. However, for investors, these trade barriers can create significant opportunities in food innovation. By increasing the cost of imported goods, tariffs can incentivize local production, drive technological advancements, and accelerate investment in alternative food solutions. This is the main focus of the VegTech ETF.
+
+## The impact of tariffs on food markets
+
+Tariffs on agricultural and food products can reshape market dynamics by making imported goods more expensive. This forces domestic producers to become more competitive, either by increasing efficiency or innovating with new products. In markets where tariffs significantly impact supply chains, we often see a rise in investments aimed at reducing dependency on foreign imports.
+
+## Trade wars can mean food and water wars, driving innovation for food independence
+
+Trade wars mean an urgent necessity for food independence and a need to not rely on trading partners for food. As food insecurity and lack of resiliency is a global issue, it has global investment from world policy makers.
+
+China started investing in food innovation in its 2020 five-year plan, and Canada, Europe, and Singapore also started investing at the beginning of the decade. One need only consider that the global food system is a leading driver of clean water usage to know that the Middle East, including but not limited to Israel, is also heavily investing in food innovation.
+
+Staying ahead on food innovation will be a critical and necessary competitive endeavor for the United States. This is but one reason that the Department of Defense has started investing in food innovation.
+
+## Investment opportunities in food innovation
+
+**1. AgTech and precision farming**
+
+With higher food prices due to tariffs, farmers and agricultural companies have greater incentives to adopt precision farming technologies, automation, and AI-driven analytics. These advancements enhance crop yields, reduce waste, and lower production costs, making AgTech an attractive investment sector.
+
+**2. Biotech **
+
+As tariffs increase the cost of imported meat and dairy products, both need and demand for alternative proteins—including plant-based and fermented—grows. Companies like Corbion and Tate & Lyle are capitalizing on this with proprietary IP.
+
+**3. Diversified ingredients and flavor/texture technologies**
+
+Diversified ingredient companies focus on regenerating soil and bring resiliency to the overall system. Flavor and texture companies such as Givaudan and Sentient specialize in this.
+
+**4. Food preservation, supply chain tech and end products**
+
+Higher tariffs often disrupt supply chains, increasing food spoilage risks. Innovations in cold storage, blockchain tracking, and AI-powered logistics help optimize food distribution, reducing waste and improving profitability for domestic producers. Innovative and resource-efficient end products can also populate grocery stores.
+
+## In summary
+
+While tariffs con food and create short-term volatility, it can also drive food innovation, presenting a compelling opportunity for investment. The push for self-sufficiency, coupled with advancements in AgTech, diversified proteins, and supply chain solutions, creates numerous opportunities for forward-thinking investors. By strategically positioning capital in these emerging sectors, investors can benefit from both financial returns and the dynamic transformation of the global food industry.",vegconomist.com,2025-04-09,15,Tariffs: A Food Innovation Investment Opportunity - vegconomist - the vegan business magazine,article,0.03109310194,36,134,150.2440191
+https://vegconomist.com/organisations-and-brands/mind-blown/,false,Reports on a specific business partnership and product launch in the plant-based food industry.,Mind Blown News - vegconomist - the vegan business magazine,"Find all Mind Blown news in chronological order with our extensive archive and stay informed on Mind Blown and the vegan, plant-based and cellular agriculture market.","The Plant Based Seafood Co., a female-operated family company which leveraged its experience in conventional seafood to create award-winning plant based seafood, recently announced a partnership with wholesale marketplace Pod Foods for its US retail launch. Its Mind Blown Coconut Shrimp was named Most Disruptive Product of 2020 at Prepared Foods’ Spirit of Innovation awards.
+
+Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu. Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices. “At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the …",vegconomist.com,2025-03-27,28,Mind Blown News - vegconomist - the vegan business magazine,article,0.05295639068,60,188,150.2440191
+https://vegconomist.com/fungi-mushrooms-mycelium/cellx-expands-us-market-gras-cleared-morel-mycelium-new-jerky-brand/,true,Reports on a specific corporate action (CellX expansion) with factual details and quotes.,CellX Expands into US Market with GRAS-Cleared Morel Mycelium and New Jerky Brand - vegconomist - the vegan business magazine,"CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as","CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition.
+
+“Our decision to focus on morel over other fungi species was deliberate”
+
+
+The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China.
+
+CellX founder and CEO Ziliang Yang stated, “After four years of R&D, our team is excited to take this significant step toward commercialization.” The company has scaled production to 12,000-liter fermentation capacity, with plans to expand to 30,000 and 120,000 liters.
+
+In conjunction with achieving GRAS status, CellX has launched a consumer-facing brand, Mourish, offering snacks formulated with the company’s mycelium ingredient. The initial product line includes a high-protein mushroom jerky available in Teriyaki, Lemon Pepper, and Sichuan Peppercorn flavors. The jerky is available for purchase online via the company’s website and Amazon, with retail expansion expected later in the year.
+
+## Strategic focus on morels
+
+“Our decision to focus on morel over other fungi species was deliberate,” said Yang, citing taste, texture, and nutritional efficiency as key factors. The company’s asset-light model and use of strategic partnerships are intended to support cost-effective scaling and distribution.
+
+While the company previously maintained operations in China, its headquarters have since been relocated to the San Francisco Bay Area to support commercialization efforts in the US market.
+
+## Continued progress in cultivated meat
+
+Originally established as a cultivated meat company, CellX has also advanced its cultivated meat operations, including scaling to a 2,000-liter bioreactor, the largest reported in China. As part of a shift in its business model, CellX now licenses its cultivated meat technologies—including cell lines, culture media, and bioprocessing systems—to other companies in the sector. Yang noted that the licensing model has been implemented with several partners since 2024.
+
+CellX has raised $20 million in funding to date. The company has indicated that future efforts will focus on expanding applications for its mycelium-based protein across various product categories and supplying the ingredient to food manufacturers.",vegconomist.com,2025-04-03,21,CellX Expands into US Market with GRAS-Cleared Morel Mycelium and New Jerky Brand - vegconomist - the vegan business magazine,article,0.02687458077,29,138,150.2440191
+https://vegconomist.com/retail-e-commerce/tempeh-brand-better-nature-launches-hundreds-rewe-stores-germany/,true,Reports on a specific corporate action (product launch in stores) in a news-like format,Tempeh Brand Better Nature Launches at Hundreds of REWE Stores Across Germany - vegconomist - the vegan business magazine,UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany.,"UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany.
+
+The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year.
+
+On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market.
+
+“I won’t lie, Germany was a bit of a slog when we first launched there in 2023,” said Roberts. “It’s difficult and time-consuming to learn about a new market and to try to get things done in a new language. But we persevered. Month by month, year by year, things got easier, better, and more successful. There was no magic bullet, no sudden boost in sales. Just slow and steady growth that seems to have been supercharged these past few months.”
+
+## A nutritious wholefood protein
+
+Better Nature also continues to see success in its home country, announcing last year that it had become the UK’s fastest-growing wholefood protein brand. At the time, the company said its products represented 51% of tempeh sales growth in the country, according to Nielsen IQ data from March 2024.
+
+As consumers become increasingly health-conscious, tempeh is rapidly gaining popularity as a minimally processed alternative to meat. Last month, Better Nature launched an enhanced version of its Organic Tempeh that has been reformulated to appeal to a wider audience. The product offers a higher protein content, matching that of chicken, and contains gut-friendly fibre and prebiotics. It is also said to absorb flavours more effectively than before.
+
+In an opinion piece written for vegconomist last year, Roberts criticised efforts by the media to paint plant-based products as ultra-processed and unhealthy.
+
+“As an industry, we know that eating more plants is linked to better health outcomes – lower chances of chronic health conditions and better gut health to name just a few,” she wrote. “We also know that there are so many plant-based foods that are not ultra-processed – beans, pulses, vegetables, and nutritious wholefood proteins like tempeh (which has been a staple food in Indonesia for hundreds of years) are naturally packed with protein, fibre, and gut-friendly prebiotics.”",vegconomist.com,2025-04-09,15,Tempeh Brand Better Nature Launches at Hundreds of REWE Stores Across Germany - vegconomist - the vegan business magazine,article,0.02611881256,26,135,150.2440191
+https://vegconomist.com/organisations-and-brands/the-cultivated-b/,false,"Reports on multiple specific events related to The Cultivated B, a company in the cultivated meat sector, including partnerships, product developments, and regulatory milestones.",The Cultivated B News - vegconomist - the vegan business magazine,"Find all The Cultivated B news in chronological order with our extensive archive and stay informed on The Cultivated B and the vegan, plant-based and cellular agriculture market.","At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+Biomanufacturing company The Cultivated B has developed a synthetic molecule that could significantly reduce the cost of growing cells for cultivated meat, biopharmaceuticals, and other cell-based industries. The newly identified molecule, TCB-32, functions as a replacement for basic fibroblast growth factor (bFGF), a key ingredient in cell culture that stimulates cell growth but is expensive and unstable. Addressing challenges in cell culture Producing cultivated meat requires growing large numbers of cells in bioreactors. One of the biggest challenges is the high cost of growth factors like bFGF, which are essential for cell proliferation but difficult to produce consistently. bFGF is also fragile—it breaks down quickly, requiring frequent replenishment, which further increases costs. The Cultivated B’s research team has identified TCB-32, a synthetic small molecule that …
+
+Biotechnology company The Cultivated B has introduced a new AI-driven biosensor system designed to enhance real-time monitoring of cell culture and fermentation processes. The multi-channel biosensors aim to improve bioprocess transparency, allowing engineers to track growth and metabolic activity with high precision. The system integrates real-time data analytics with continuous, high-resolution monitoring, eliminating the need for manual sampling or physical probes. This approach reduces contamination risks while ensuring consistent process conditions. The biosensors are designed to detect specific molecules within a bioreactor, offering a customizable solution that adapts to various bioprocessing requirements. The technology can measure a range of chemicals, including glucose, amino acids, and lactic acid, at concentrations below the picomolar level. “The release of highly advanced biosensors is another crucial step towards our …
+
+In a collaboration between industry and academia to accelerate progress in cell-based foods, the German cell ag technologies specialist The Cultivated B (TCB) and The Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain) will work to drive innovation and advance the field of bioreactor design. The agreement, signed into a Memorandum of Understanding, will test and improve TCB’s AUXO V bioreactor technology and set new industry standards for bioprocessing. The Cultivated B develops cell ag technology, bioreactor engineering, and cultivated meat products. Its development team is located in Germany, with two subsidiaries in Canada, PreFer Industries and n!Biomachines. Bo Skjold Larsen, CEO at DTU Biosustain, emphasized that collaboration between academic researchers and industry professionals helps speed progress, encourages innovation, and positively affects society. “We are looking forward to collaborating with …
+
+Dr Wolfgang Kühnl is the managing partner of Germany’s InFamily Foods Holding GmbH & Co. KG. The son of an entrepreneurial family, Dr Kühnl studied food technology and biotechnology at the Technical University of Munich and completed his doctorate at the Chair of Food Process Engineering and Dairy Technology. In 2011, Dr Wolfgang Kühnl joined his parents’ company H. Kemper GmbH & Co. KG, which he has managed as a managing partner since 2015. Since 2020, Dr Wolfgang Kühnl has been one of two Managing Partners of InFamily Foods Holding, which was formed from the merger with Reinert. The group of companies consists of The Family Butchers (animal protein products), The Plantly Butchers (plant-based protein products), and The Cultivated B (alternative protein sources). With The …
+
+German bioengineering company The Cultivated B. (TCB) announces the achievement of a significant milestone: obtaining the ISO 9001:2015 certification. This globally recognized standard for quality management aims to demonstrate a company’s commitment to efficiently and effectively meeting the needs of its customers and stakeholders. Valid for three years, this ISO certification underscores TCB’s commitment to quality management, operational efficiency, innovation, and customer satisfaction. According to the company, the certification process involved a comprehensive audit of the company’s operations, including developing a robust quality management system and detailed process documentation across all departments. As explained by ISO, implementing ISO 9001 signifies that an organization has established efficient processes and adequately trained employees to deliver high-quality products or services consistently. Dr. Hamid Noori, CEO of The Cultivated B., shares, …
+
+The German biotech The Cultivated B. announces that its subsidiary The Cultivated B Canada has been rebranded to n!Biomachines to reflect its mission in bioreactor engineering for successful biomanufacturing. (The notation ‘n!’ represents ‘factorial’, hence the name can be read as ‘factorial biomachines.’) n!Biomachines, located in Burlington, Ontario, develops and manufactures fit-for-purpose, affordable, and automated bioreactors, to enable the commercial scalability of cellular agriculture-derived ingredients for for food, dietary supplements, cosmetics, and more. The Cultivated B. opened its bioreactor facility in 2022, as part of a strategic partnership with Ontario Genomics, a government-funded non-profit, to develop the economic potential of the cell ag industry. Hamid Noori, CEO of n!Biomachines and The Cultivated B., comments: “The mathematical term, ‘n!’, or n factorial, acknowledges the core of our mission: scalability and …
+
+Two weeks ago, a press release was widely distributed by Czech startup Bene Meat Technologies, titled “Bene Meat Technologies is the first company in the world to be licensed to produce and sell cultured meat as dog and cat food” The release stated, ” On 7.11.2023, the Czech startup Bene Meat Technologies (BMT) won the world championship to produce and sell cultured meat for PET FOOD needs. With the certification obtained from the European Feed Materials Register, it becomes the only entity in the world that can produce and sell this product for PET FOOD needs.[…] Bene Meat Technologies is thus the first entity in the world to be authorised to produce and sell cultured meat for PET FOOD.” This apparently groundbreaking news was covered …
+
+The Cultivated B — the cultivated meat subsidiary of Germany’s second-largest animal-based sausage manufacturer Infamily Foods — states it has entered the pre-submission phase of regulatory approval for the sale of hybrid cultivated meat products in Europe. The company explains that it has entered the initial stage, which is an official EFSA process requested at least six months in advance of the official submission. After the application is submitted, TCB would become the world’s first biotech company to apply for EFSA certification for cultivated meat, if there have been no further applications in this period. It should be noted here that while Aleph Farms did apply for regulatory approval in Switzerland this July, marking it the first-ever submission for cultivated meat in Europe, this application …
+
+German bioengineering company The Cultivated B (TCB) announces a partnership with biotech and biomaterials company denovoMATRIX to explore the possibilities of cultivating meat on a large scale, economically, for commercial purposes. The companies will conduct a joint feasibility study using microcarriers to overcome the limitations of growing cells in suspension. Their goal is to establish a pilot-scale cell manufacturing that can be adopted as a standard to cultivate meat at scale successfully. Dr. Hamid Noori, CEO of The Cultivated B, comments, “This collaboration not only signifies a step forward in cell line technology but also reflects our mutual dedication to progressive innovation in the cultivated meat sector.” B2B technology providers The collaboration leverages the technical competencies of the two German B2B technology providers. denovoMATRIX will …",vegconomist.com,2025-04-02,22,The Cultivated B News - vegconomist - the vegan business magazine,article,0.04852029507,45,156,150.2440191
+https://vegconomist.com/politics-law/european-commission-commits-protein-diversification-plan/,true,Reports on a specific event (European Commission's plan) with news-style reporting,European Commission Commits to Developing a Protein Diversification Plan - vegconomist - the vegan business magazine,"Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him","Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum.
+
+The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development.
+
+Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a holistic approach to production and consumption, including:
+
+- Boosting domestic production of plant-based proteins
+- Reducing reliance on imported feed
+- Promoting sustainable and competitive solutions across the agri-food chain.
+
+## “Crucial topic”
+
+In January, over 130 organisations wrote to Hansen asking him to develop an EU Action Plan for Plant-Based Foods by 2026. However, Hansen has previously failed to commit to this, saying that the Commission should not take a top-down approach to what people eat.
+
+At an event in February, food industry stakeholders joined MEPs from various political parties to support protein diversification. The event was centred around a position paper from nonprofit organisation SustainableFoundations, which outlines how polarised views on the future of proteins could be reconciled to build a more sustainable future.
+
+Later that month, the European Commission presented its vision for the future of agriculture and food; however, the plan was criticised for not going far enough to ensure sustainable food production. For example, it lacks clear strategies to reduce meat and dairy consumption or reform VAT so that rates are based on the healthiness and sustainability of different food types.
+
+“I’m happy we managed to push this crucial topic onto the EU agenda – but we’re not stopping here,” said Strolenberg. “I’ll keep pushing to make sure this plan delivers real change for farmers, consumers, and the planet!”",vegconomist.com,2025-04-01,23,European Commission Commits to Developing a Protein Diversification Plan - vegconomist - the vegan business magazine,article,0.03516997661,26,132,150.2440191
+https://vegconomist.com/organisations-and-brands/actual-veggies/,false,"Reports on various developments and announcements related to the company Actual Veggies, including funding, partnerships, and product launches.",Actual Veggies News - vegconomist - the vegan business magazine,"Find all Actual Veggies news in chronological order with our extensive archive and stay informed on Actual Veggies and the vegan, plant-based and cellular agriculture market.","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 25: Actual Veggies In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company took a bold contrarian path in the crowded plant-based market—eschewing meat analogs and ultra-processed ingredients in favor of …
+
+Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier. Through the partnership, Actual Veggies’ chef-crafted Black Bean Burger will be available across Eurest’s more than 1,600 marketplaces US-wide. The launch comes after Chris Ivens-Brown, Chief Culinary Officer for Eurest and Compass Group North America, bought a box of Actual Veggies burgers to try at home. He was so impressed that he submitted an inquiry to the company, which ultimately led to the partnership. Actual Veggies’ burgers are made using fresh whole vegetables, grains, and a signature spice blend. Eurest’s research and development chefs have developed a variety of recipes highlighting the burgers’ flavors and textures; research conducted by the company reportedly indicates that …
+
+Actual Veggies, a company specializing in vegetable-based burgers, has raised $7 million in a Series A funding round to support its retail expansion and product development. The round was led by Relentless Consumer Partners, with additional participation from New Fare Partners, Todd Lachman (Sovos Brands founder and Sauer Brands chairman), and investor Ben Rawitz. In addition to expanding its retail footprint, Actual Veggies has secured a foodservice contract with Compass Group, which will introduce its products to corporate dining programs, hospitals, and schools, including at companies such as Amazon and Google. The company’s Black Bean Burger is also set to launch in all 82 Costco locations in the Southeast region next month. Co-founder and co-CEO Hailey Swartz stated, “We set out to create the most …
+
+While some brands are struggling in the current economic climate (both plant-based and conventional), many are not just surviving but thriving, expanding into new markets and raising large sums of funding. Here, we take a look at some of the biggest industry success stories of 2023. Konscious Foods Canada’s Konscious Foods raised $26 million in seed funding at the beginning of this month, with the aim of making its plant-based seafood more widely accessible. The company now plans to launch at over 4,500 more stores across North America by the end of the year, while also expanding into more food service locations. The seafood alternatives are already available at all Whole Foods locations US-wide, and one investor says it expects Konscious Foods to “transform plant-based …
+
+US veggie burger brand Actual Veggies announces it has achieved a stunning 338.2% growth in the past year, driven by its online presence and expansion into major retailers. The brand will continue its momentum by unveiling new packaging and launching frozen veggie burgers in a new 4-pack format at Whole Foods Markets. Founded in 2020, Actual Veggies has gained a loyal following for its line of clean-label, chef-crafted burgers made with only whole vegetables, grains, and spices. After appearing on the QVC home shopping channel, the company sold $75,000 worth of products in under eight minutes and has since expanded its retail distribution to thousands of major retail locations, including Kroger, Costo, and The Fresh Market. Actual Veggies reports it earned $1M in revenue in …
+
+According to the Centers for Disease Control and Prevention in Atlanta, USA, only one in ten American adults consume the recommended daily serving of vegetables. The organization suggests that businesses should focus more on providing customers with healthier options to meet health recommendations. With the growing demand for plant-based foods, many companies believe plant-forward innovation should focus on vegetables, rather than producing more meat analogs. Here we look into four companies leading their plant-based developments not with soy or peas but with the power of vegetables. Cutting Vedge: artichokes US plant-based brand Cutting Vedge transforms nutrient-rich artichokes into a new world of artichoke-based meat: burgers, sausage, and meatballs. Cutting Vedge launched at the beginning of 2021 as a clean-recipe, non-GMO, vegan, and kosher brand with impressive nutritional stats, including iron and …
+
+Actual Veggies has some great news to share with our readers today. The New York brand is set to launch at all locations of Next Level Burger from January, adding to rollouts in PLNT Burger and Pincho and bringing the total food service footprint to over 35 locations. This is in addition to the current restaurants serving Actual Veggies burgers such as LA hotspots The Nice Guy and Delilah. Actual Veggies is doing some seriously original work with plants; our favourite concept being a breakfast burger that comes in pink and blue varieties. This work has been recognised not just by retailers like Costco and Kroger but by high-profile investors including the venture arm of rapper Post Malone’s management team, Electric Feel Ventures, and English …
+
+Actual Veggies, a US brand making plant-based burgers from vegetables, now has a retail footprint of over a thousand stores nationwide following its launch at Kroger. Consumers can find Actual Veggies products at Kroger supermarkets in Cinncinati, Michigan, and Atlanta, and additionally the plant-based burgers are also available at the chain’s subsidiaries Fry’s Food and Drug, Ralphs Grocery Company, Quality Food Center, Mariano’s, Smith’s Food & Drug Centers, King Soopers/City Market, and Fred Meyer. Actual vegetable-based burgers Rather than attempting to imitate meat, Actual Veggies distinguishes itself from other plant-based burger brands by using unprocessed vegetables and legumes as a base. Examples include The Green Burger, made with kale, broccoli, peas, zucchini, and spinach, and The Black Burger, which contains black beans, parsnip, red pepper, …
+
+Actual Veggies, which produces plant-based burgers from real vegetables, announces it has launched into 57 Costco stores in the San Francisco Bay Area. For the first time, the brand’s burgers will be sold in bulk packs of eight patties each. Based in New York, Actual Veggies seeks to “put real vegetables back into veggie burgers” and produces a line of gourmet, thick-cut patties made with wholesome, plant-only ingredients. The range of ¼ lb Actual burgers includes: The Green Burger (Kale, broccoli, peas, zucchini, spinach) The Purple Burger (Beets, carrots, red onions, peas) The Orange Burger (Sweet potato, carrots, red pepper, cauliflower) The Black Burger (Black beans, parsnip, red pepper, oats) Each serving contains about 9 grams of protein and fiber with zero cholesterol or saturated …
+
+US company Actual Veggies produces plant-based burgers made with vegetables instead of processed ingredients. Now, the brand has created a sweet vegan breakfast burger, offering consumers a healthier way to start the day. The new Morning Burger is made with blueberries, banana, acai, cauliflower, pumpkin seeds, dates, and blue spirulina. It is free from nuts, gluten, preservatives, soy, and added oils and sugars, while also being certified kosher and non-GMO. The vegan breakfast burger will be sold frozen in packs of four. It can be served pan-fried, or blended up and added to a smoothie. Actual Veggies recently showcased the burger at Plant Based World Expo, an event that is not open to the public. The product has not yet been officially launched, and the …
+
+Plant-based burger company Actual Veggies has raised $2.3 million in its latest funding round, with high profile investors including the venture arm of rapper Post Malone’s management team Electric Feel Ventures. Other backers include English footballer and Inter Miami MLS player Kieran Gibbs, as well as Big Idea Ventures and Rose Street Capital. The New York City-based company, only launched in March of last year, has now secured a total of $2.8 million when combined with its previous funding round from Big Idea Ventures and angel contributions. The firm said it will use the new capital to expand its product assortment, invest in new equipment to streamline production and boost brand awareness through increased marketing efforts. The company currently offers four different SKUs and is …",vegconomist.com,2025-04-11,13,Actual Veggies News - vegconomist - the vegan business magazine,article,0.04931381966,47,168,150.2440191
+https://vegconomist.com/food-and-beverage/egg-alternatives/south-holland-invests-1-million-develop-plant-based-egg-alternative/,true,Reports on a specific event (funding for a project) in a news-like format.,South Holland Invests €1 Million to Develop Plant-Based Egg Alternative - vegconomist - the vegan business magazine,"Global demand for egg alternatives has risen due to economic and ethical factors. The EGGcellent project aims to develop an affordable, sustainable solution","The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation.
+
+The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns.
+
+## Meeting the need for egg alternatives
+
+Global demand for egg alternatives has risen due to economic and ethical factors. The EGGcellent project aims to develop an affordable, sustainable solution by combining innovative ingredients from Vivici and Proeon. These will be tested in a prototype designed to replace eggs in industrial bakery applications.
+
+## Role of South Holland’s manufacturing sector
+
+The region’s manufacturing sector plays a crucial role in accelerating the project. Getinge, a global medtech company, is contributing its expertise and bioreactor systems from Applikon. This collaboration will expedite product development and testing, making the technologies easier to bring to market.
+
+Planet B.io will provide access to its advanced bioreactor infrastructure, allowing smaller companies in the region to utilize specialized equipment, enhancing the overall innovation ecosystem.
+
+Aligned with the South Holland Growth Agenda, the project integrates key technologies in process and biomolecular technologies. By combining technological development, manufacturing expertise, and ecosystem support, EGGcellent will contribute to both sustainability in food production and regional innovation.
+
+## Project’s global impact
+
+Minister Stolk commented, “This is a great example of how collaboration between SMEs, the manufacturing industry, and the Planet B.io ecosystem leads to tangible solutions for global challenges. With project EGGcellent, we are not only building a more sustainable food chain but also laying the foundation for the economy of the future.”
+
+Kevin Parekh, co-founder of Proeon Foods, expressed excitement over the funding, stating in a LinkedIn post: “This grant supports our collaborative initiative with Vivici, Applikon, and Planet B.io to develop a sustainable egg alternative for industrial baking applications. It’s a significant step forward in our mission to advance plant-based protein innovation.”",vegconomist.com,2025-04-18,6,South Holland Invests €1 Million to Develop Plant-Based Egg Alternative - vegconomist - the vegan business magazine,article,0.02627244949,27,136,150.2440191
+https://vegconomist.com/organisations-and-brands/european-investment-bank-eib/,false,"Reports on specific financial investments by the European Investment Bank (EIB) in plant-based food companies, which is a factual event.",European Investment Bank (EIB) News - vegconomist - the vegan business magazine,"Find all European Investment Bank (EIB) news in chronological order with our extensive archive and stay informed on European Investment Bank (EIB) and the vegan, plant-based and cellular agriculture market.","The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the construction of a pea protein processing plant in Lidköping, Sweden. This investment is designed to bolster food security and reduce the European Union’s reliance on imported proteins, aligning with the EU’s broader goals of enhancing self-sufficiency in plant-based protein production and promoting sustainable agricultural practices. The new facility, expected to be completed by mid-2027, will have an annual processing capacity of more than 40,000 tons of peas, primarily sourced from Lantmännen’s farmer members. The plant will produce pea protein isolate, a key ingredient for plant-based foods such as protein bars, drinks, dairy alternatives, and meat substitutes. The investment is also anticipated to …
+
+Danish meat alternatives producer MATR Foods has signed a €20 million loan agreement with the European Investment Bank (EIB). The funding, which is supported by the European Commission’s InvestEU initiative, will allow MATR to construct its first full-scale production facility and conduct more R&D. This will enable the company to produce over 3,000 tonnes of its product per year. On LinkedIn, MATR claimed it was the first ever meat alternatives company to gain the support of the EIB. Healthy and sustainable MATR uses fungi fermentation to produce meat alternatives made from local crops such as beetroot, potatoes, lupin, and peas. The products are said to require minimal processing and are lower in fat than previous-generation meat alternatives. The fermentation process provides an umami flavor that …",vegconomist.com,2025-04-04,20,European Investment Bank (EIB) News - vegconomist - the vegan business magazine,article,0.02383785752,14,117,150.2440191
+https://vegconomist.com/organisations-and-brands/walmart/,false,Reports on a specific event (Beyond Meat product expansion and a study on vegan grocery prices) in a news-like format.,Walmart News - vegconomist - the vegan business magazine,"Find all Walmart news in chronological order with our extensive archive and stay informed on Walmart and the vegan, plant-based and cellular agriculture market.","Beyond Meat has announced an expansion of its product offerings at Walmart stores across the US. Walmart will be adding Beyond Sausage Hot Italian to the fresh meat aisle at more than 400 stores, as well as expanding the frozen Cookout Classic value-pack to 500 stores. Here we list all of the retail and foodservice locations in the US where Beyond Meat is currently available.
+
+A recent study by CashNetUSA has examined the cost of a typical basket of vegan groceries at Walmart stores across the United States, revealing considerable differences in pricing between states. The study analyzed Walmart prices in the most populous cities of each state, comparing them to the national average. Affordability across states Among the findings, Arkansas emerged as the most affordable state for vegan groceries, with prices approximately 3.8% below the national average. Conversely, Hawaii registered the highest prices, with costs for vegan products 31.8% higher than the national average. The study also identified significant price fluctuations from year to year. Arizona saw the largest decrease in prices for vegan groceries, with a drop of 3.4% since 2023. In contrast, Alaska experienced one of the …",vegconomist.com,2025-04-07,17,Walmart News - vegconomist - the vegan business magazine,article,0.06604790805,91,237,150.2440191
+https://vegconomist.com/guest-posts/make-america-healthy-again-maha-a-signal-invest-food-innovation/,false,"This is an opinion/analysis piece discussing investment opportunities in food innovation, not a factual news report.",Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation - vegconomist - the vegan business magazine,"Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on","Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist.
+
+In this article, Elysabeth discusses the growing investment opportunities in food innovation in the United States, driven by rising healthcare costs, shifting consumer preferences, and technological advances.
+
+# Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation
+
+**By Elysabeth Alfano**
+
+The momentum to “Make America Healthy Again” is more than just a slogan—it’s a powerful signal for investors to recognize the growing opportunities in food innovation. With rising healthcare costs, increasing rates of diet-related diseases, and shifting consumer preferences, the demand for healthier, sustainable, and innovative food solutions has never been higher. This convergence of economic, technological, and regulatory trends presents a compelling case for investment in the food innovation sector.
+
+## The rising cost of poor nutrition
+
+The economic burden of diet-related illnesses in the US is staggering. According to the Centers for Disease Control and Prevention (CDC), chronic diseases such as obesity, diabetes, and heart disease—many of which are linked to poor diet—account for nearly 90% of the nation’s $4.3 trillion annual healthcare expenditures. A study published in *The Lancet* found that poor diet contributes to more deaths globally than smoking, underscoring the urgency of addressing food-related health issues.
+
+Dr. Dariush Mozaffarian, a cardiologist and nutrition researcher at Tufts University, states, “If we want to cut healthcare costs and improve longevity, we need to rethink our food system from the ground up. Food should be viewed as a fundamental part of healthcare.”
+
+## Shifting consumer preferences toward healthier options
+
+Consumer demand for healthier food is accelerating. A report from the International Food Information Council (IFIC) found that 74% of Americans are actively seeking healthier food options, while personalized health and functional nutrition are seeing upward trends. Millennials and Gen Z, who prioritize wellness and sustainability, are driving the shift away from highly processed foods and toward organic, plant-based, and nutritionally enhanced options.
+
+According to a survey by Nielsen, 81% of consumers feel strongly that companies should help improve the health of the environment, a trend that extends to food choices for people and the planet.
+
+## Government and regulatory boost
+
+Federal and state governments are taking action to promote healthier food systems. The White House has set ambitious goals to end hunger and reduce diet-related diseases by 2030, and regulatory bodies such as the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) are pushing for clearer labeling, sugar reduction, and greater transparency in food sourcing.
+
+Prior to MAHA, the former administration announced a $2.5 billion public-private partnership to address food insecurity and nutrition. “We cannot afford to ignore the impact of poor nutrition on public health and the economy,” said former Agriculture Secretary Tom Vilsack. “Investing in better food solutions now will pay dividends for generations to come.”
+
+## Technological advances in food innovation
+
+According to Dr. Sasha Goodman, Chief Investment Officer at VegTech™ Invest and Portfolio Manager of the Food Innovation fund, “Trade wars impacting food prices, better natural resource management of land and water and a desire for healthier eating are converging as a tailwind to rapidly shifting innovation. This presents an investment opportunity. “
+
+Food technology is revolutionizing the industry, creating opportunities for disruptive innovation. Key areas attracting investor interest include:
+
+- AI-Driven AgTech, such as precision watering, electric tractors and soil health
+- Biotech, such as fermenting proteins for nutritious and prolific production using dramatically fewer resources
+- Novel Ingredients and Flavor/Texture Technologies that diversify crops for soil health and more consumer options
+- Consumer Packaged Goods
+reflect the novel technologies used in the end products.
+
+The above gathers even more momentum as** **Personalized Nutrition based on individual biomarkers and genetic data, and Food as Medicine to improve gut health, reduce inflammation, and even combat chronic diseases, come online.
+
+## Market signals for investing in food innovation
+
+The global food tech industry is expected to reach $342 billion by 2027, growing at a compound annual growth rate (CAGR) of 6.7%, according to Emergen Research. Venture capital and private equity firms have already poured billions into the space, with notable acquisitions and IPOs signaling strong investor confidence. In 2022 alone, food tech startups raised over $15 billion in funding, according to PitchBook.
+
+“From the Department of Defense spending 35% of its Distributed Bioindustrial Manufacturing Program (DBIMP) on food innovation for national security and MAHA taking on healthier initiatives, the market signal for investing in Food Innovation is now here,” notes Dr. Sasha Goodman.
+
+“Make America Healthy Again” is more than a public health initiative—it’s an investment thesis. As consumers, regulators, and businesses align on the need for healthier food options, the market for food innovation is primed for potential explosive growth. Investors who recognize this shift early could be well-positioned to capitalize on this next wave: the global transformation in the food industry.",vegconomist.com,2025-04-16,8,Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation - vegconomist - the vegan business magazine,article,0.03627831726,35,139,150.2440191
+https://vegconomist.com/ingredients/space-mission-explores-microbe-based-precision-fermentation-solve-astronaut-food-challenges/,true,Reports on a specific real-world event (space mission) with news-style reporting,Space Mission Explores Microbe-Based Precision Fermentation to Solve Astronaut Food Challenges - vegconomist - the vegan business magazine,"A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a","A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space.
+
+“Our technology will help mature bio-experimentation solutions for future space environments”
+
+
+The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources.
+
+The need for efficient food production in space has become increasingly pressing as human space exploration expands. Transporting food, water, and fuel for astronauts is costly and inefficient, with estimates suggesting that feeding a single astronaut could cost up to £20,000 per day, as cited by Imperial College. The use of engineered yeasts in space, capable of producing essential supplies through precision fermentation, is a potential solution to these logistical challenges.
+
+## Bringing the future closer
+
+Dr. Rodrigo Ledesma-Amaro from Imperial’s Department of Bioengineering, who is leading the project, noted that the collaboration between academia and industry is crucial for addressing the complex challenges of space travel. “If just a handful of cultivated cells could provide all our food, pharmaceuticals, fuels, and bioplastics using freely available resources, that would bring the future closer,” said Dr. Ledesma-Amaro.
+
+This project builds on Dr. Ledesma-Amaro’s work at the Bezos Centre for Sustainable Protein and Microbial Food Hub at Imperial College, where he focuses on developing environmentally friendly, nutritious, and affordable non-animal foods on Earth. His team’s research into space-based food production is part of a broader effort to explore sustainable and scalable alternatives to traditional food sources.
+
+A key component of the mission is the SpaceLab Mark 1, a “lab-in-a-box” technology developed by Frontier Space. This innovation allows researchers to conduct sophisticated experiments in microgravity, overcoming many of the traditional barriers to space-based research.
+
+## Potential beyond space exploration
+
+The insights gained from this experiment could have far-reaching implications not only for space exploration but also for advancements in space-based manufacturing, pharmaceutical research, and long-duration space missions. This follows a growing interest in the potential for space-based food production, including previous studies by the European Space Agency (ESA) and SpaceX, which have explored growing meat and proteins in space using bioreactors and other methods.
+
+Aqeel Shamsul, CEO of Frontier Space, commented, “This mission represents a major milestone in democratizing access to space research. Our technology will help mature bio-experimentation solutions for future space environments, including the infrastructure that will follow the International Space Station.”",vegconomist.com,2025-04-22,2,Space Mission Explores Microbe-Based Precision Fermentation to Solve Astronaut Food Challenges - vegconomist - the vegan business magazine,article,0.04096973513,27,137,150.2440191
+https://vegconomist.com/manufacturing-technology/beneo-opens-50-million-pulse-processing-facility-germany/,true,Reports on a specific real-world event (facility opening) with news-style reporting,BENEO Opens €50 Million Pulse-Processing Facility in Germany - vegconomist - the vegan business magazine,"Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent","Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications.
+
+The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners.
+
+The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during production is used to heat the facility. The pulse-processing operations are water-free, further reducing resource consumption.
+
+## Zero-waste operational model
+
+A zero-waste approach underpins the site’s operational model, with all processed materials being converted into products for the food and feed industries. The faba beans processed at the facility are cultivated in Germany and carry REDCert2 certification, which aligns with the highest level of the Farm Sustainability Assessment (FSA) from the Sustainable Agriculture Initiative (SAI).
+
+At an inauguration event held on April 11, regional and company officials marked the facility’s official opening. Daniela Schmitt, Minister of Economic Affairs for Rhineland-Palatinate, described the plant as a contributor to regional economic development and job creation, stating, “BENEO’s new plant represents a strong commitment to Rhineland-Palatinate as a business hub. At the same time, the investment is driving innovation in the food industry and strengthening regional value creation.”
+
+“Feeding a steadily growing world population in a sustainable way is undoubtedly one of the biggest challenges of our generation”
+
+
+The decision to focus on faba beans stems from their agronomic and nutritional profile. As nitrogen-fixing legumes, they do not require synthetic fertilisers and contribute to soil health, offering benefits in terms of sustainable farming. The processed protein ingredients are intended for use in products such as meat and dairy alternatives, as well as egg replacements.
+
+Dr. Niels Pörksen, CEO of Südzucker Group, noted, “Feeding a steadily growing world population in a sustainable way is undoubtedly one of the biggest challenges of our generation. One of the many ways we are addressing this is by investing in the expansion of our plant-based protein division.”",vegconomist.com,2025-04-14,10,BENEO Opens €50 Million Pulse-Processing Facility in Germany - vegconomist - the vegan business magazine,article,0.03707814383,26,131,150.2440191
+https://vegconomist.com/organisations-and-brands/csm-ingredients/,false,Reports on a specific corporate action (launch of a new product and a partnership) in a news-like format.,csm-ingredients News - vegconomist - the vegan business magazine,"Find all csm-ingredients news in chronological order with our extensive archive and stay informed on csm-ingredients and the vegan, plant-based and cellular agriculture market.","Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …
+
+PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications. Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein. Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet …",vegconomist.com,2025-04-03,21,csm-ingredients News - vegconomist - the vegan business magazine,article,0.02286474488,11,115,150.2440191
+https://vegconomist.com/gastronomy-food-service/fast-food/neat-burger-close-all-uk-locations-citing-financial-operational-challenges/,true,Reports on a specific real-world event (Neat Burger closing UK locations) with news-style reporting,"Neat Burger to Close All UK Locations, Citing Financial and Operational Challenges - vegconomist - the vegan business magazine","Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the","Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand.
+
+## Financial struggles in the UK
+
+The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger attributed these struggles to various factors, including reduced foot traffic due to changes in working patterns and rising operational costs, including food, energy, and property expenses.
+
+In response to these challenges, Neat Burger closed half of its eight locations in London in 2023. The company stated that this move was part of a broader strategy to focus on smaller, more manageable outlets in multiple cities. A spokesperson at the time noted, “Sometimes, taking a step back is necessary to make a bigger leap forward.”
+
+## Attempted recovery via rebranding
+
+In an effort to turn around its fortunes, Neat Burger rebranded in 2024, shortening its name to simply “Neat” and introducing a new menu designed to feature fresher, healthier ingredients. The company also secured partnerships with brands such as Oshi and MeliBio. However, these efforts were not enough to prevent further closures, including the shuttering of the New York location in the same year.
+
+By early 2025, only two UK locations remained operational, both of which are now set to close as well. A spokesperson for the company confirmed the decision to The Sun, stating “We have no further comment at this time, other than to confirm that the business has taken the difficult decision to close its UK restaurants.”
+
+The closures mark the end of the brand’s presence in the UK, leaving its future uncertain as the company reassesses its strategy.",vegconomist.com,2025-04-21,3,"Neat Burger to Close All UK Locations, Citing Financial and Operational Challenges - vegconomist - the vegan business magazine",article,0.02464326239,24,134,150.2440191
+https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/yosoy-taps-matcha-trend-barista-oat-drink-collaboration-matcha-amp-co/,true,Reports on a specific business collaboration and product launch in a news-like format,YOSOY Taps Matcha Trend with Barista Oat Drink Collaboration with Matcha & CO - vegconomist - the vegan business magazine,"Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called","Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe.
+
+The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit.
+
+The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both hot and cold servings.
+
+YOSOY’s Barista Matcha Avena is positioned as a more approachable option for consumers who may find traditional matcha’s flavor too intense. According to Elsa Plañxart, brand manager for YOSOY Barista, the product was developed to offer a convenient, ready-to-drink solution for those seeking a “delicious and quick” way to enjoy matcha.
+
+## Surging demand for matcha in Europe
+
+This collaboration comes at a time when matcha consumption is experiencing rapid growth, driven by its perceived health benefits and social media popularity. Recent data indicates a sharp increase in matcha production, with Japan’s output rising from 1,471 tons in 2010 to 4,176 tons in 2023. In Europe, the matcha market was valued at over USD 513 million in 2023, with expectations to nearly double by 2030.
+
+Victor Abrines, co-founder of Matcha & CO, explained that the collaboration reflects a shared commitment to natural ingredients, sustainability, and high-quality products. “We are very excited to present this collaboration with YOSOY, a brand with which we share values such as naturalness, sustainability, and commitment to quality. For us, it is one more step in our mission to make matcha an essential part of the healthy habits of more and more people,” said Abrines.",vegconomist.com,2025-04-22,2,YOSOY Taps Matcha Trend with Barista Oat Drink Collaboration with Matcha & CO - vegconomist - the vegan business magazine,article,0.02423330056,26,135,150.2440191
+https://vegconomist.com/organisations-and-brands/cabio-biotech/,false,Reports on a specific event (commercial production run) with factual details.,Cabio Biotech News - vegconomist - the vegan business magazine,"Find all Cabio Biotech news in chronological order with our extensive archive and stay informed on Cabio Biotech and the vegan, plant-based and cellular agriculture market.","Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …",vegconomist.com,2025-04-10,14,Cabio Biotech News - vegconomist - the vegan business magazine,article,0.01968596203,8,110,150.2440191
+https://vegconomist.com/plantbased-business-hour/democratic-protein-revolution-structuring-next-phase-food-system-transformation-dr-sylvain-charlebois/,true,Reports on a specific event (discussion on food system transformation) with a news-style format.,A Democratic Protein Revolution: Structuring the Next Phase of Food System Transformation with Dr. Sylvain Charlebois - vegconomist - the vegan business magazine,"Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic","As climate pressures, consumer demand, and economic imperatives converge, the global food sector stands at the brink of systemic change. It isn’t a question of *if, *but of *how fast.*
+
+A recent conversation on The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Dr. Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab at Dalhousie University. Their discussion reinforced a critical message: the time to invest in structural shifts—across yield innovation, value-added infrastructure, and supply chain transformation—is now.
+
+## Canada’s role in the global shift to sustainable protein
+
+Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic protein play.” This emerging model emphasizes pulses and legumes like lentils, chickpeas, and peas—crops that are not only drought-tolerant but central to a scalable, affordable, and sustainable food future. At the heart of this movement is AGT Food and Ingredients, founded by Murad Al-Katib, whose vertically integrated operations out of Saskatchewan exemplify how visionary leadership and agri-food innovation can reshape export markets and inspire farmers to adopt climate-resilient, high-margin crops.
+
+Dr. Charlebois explains this further in a clip from the interview here:
+
+## Infrastructure: The hidden driver of food innovation
+
+Yet yield innovation alone does not drive transformation. Dr. Charlebois emphasized a shift in focus from the farm to the full supply chain—particularly to *distribution* and *processing*. This aligns closely with the thesis at VegTech™ Invest: transformational change requires infrastructure. Several new crushing plants are currently under construction across Canada, designed to add value at the source and reduce dependency on international supply chains. These facilities will unlock efficiencies in plant-based protein processing, localize economic benefits, and support the next generation of food-tech companies.
+
+## Investment implications: From innovation to execution
+
+The implications are clear for investors: food system transformation is no longer just about product innovation—it’s about building the architecture for scale. From bio-industrials developing climate-resilient cultivars to midstream companies investing in plant-protein processing, a new structure is emerging to support the rapid adoption of sustainable, nutritious alternatives to animal protein.
+
+As these developments continue to be tracked at VegTech™ Invest, there is a robust and growing opportunity for investors who want to participate in the intersection of agriculture, technology, and sustainability. With the right infrastructure in place, the next phase of food system innovation can accelerate—and the market is ready.
+
+Listen to the full audio podcast here. Watch the full video interview here.
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an advisor to C-Suite interested in understanding the growth of whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist.",vegconomist.com,2025-04-23,1,A Democratic Protein Revolution: Structuring the Next Phase of Food System Transformation with Dr. Sylvain Charlebois - vegconomist - the vegan business magazine,article,0.02928182749,32,137,150.2440191
+https://vegconomist.com/startups-accelerators-incubators/eit-food-initiative-funding-startups-hooked-bettafsh/,true,Reports on a specific event (funding announcement) in a news-like format.,"EIT Food Initiative Announces €875,000 in Funding for Startups Including Hooked & BettaF!sh - vegconomist - the vegan business magazine","EIT Food, a food innovation community supported by the EU's European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track","EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative.
+
+A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones.
+
+The winners are:
+
+**BettaF!sh (Germany) —**A foodtech company turning seaweed into nutrient-rich food solutions. The startup has been awarded €248,562, which will be used to introduce two new products: the BettaF!sh SAL-NOM Can and TU-NAH Mexican Salad Can. Additionally, BettaF!sh will launch the Ohmami Seaweed Extract, a clean-label umami enhancer designed for B2B applications in baked goods and plant-based meat.**Hooked Foods (Sweden) —**A company creating clean, high-protein, and affordable plant-based meat. Using the €221,375 it has received, Hooked aims to introduce The Super Protein, a product that delivers 30-35g of protein per 100g. The Super Protein can be used in a variety of meals, including pasta, salads, stews, and wraps.
+
+**afreshed (Austria) —**A company connecting consumers with surplus, high-quality produce from farmers and retailers. Afreshed has been awarded €248,892, which it will use to deliver a sustainable shopping and nutrition app that procures surplus food directly from retailers.**AgriSound (UK) —**An agritech company developing smart listening technology and proprietary algorithms to optimise bee activity, improving crop yields and biodiversity. With the help of the €155,674 it has received through the programme, AgriSound will launch a new precision pollination service that tracks bee activity in real-time and supports targeted use of specific interventions to address deficit areas.
+
+The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) is reached. Early repayments are penalty-free.
+
+## “Incredible impact”
+
+Applications are now open for the next Fast Track to Market cycle, which will provide up to €300,000 in funding for each winner. Projects must significantly accelerate a startup or SME’s commercial success and create immediate impact by bringing its products or services to market.
+
+Applicants are expected to work towards EIT Food’s three missions: healthier lives through food, a net-zero food system, and a fully transparent, fair, and resilient food system. EIT Food is interested in funding 8 to 10 projects of up to 12 months in length across the agrifood value chain, with a total of €2 million available. The submission window closes on May 6.
+
+“Through the highly successful Fast Track to Market programme, EIT Food is propelling bold, fast-moving companies toward game-changing commercial success,” said Adam M. Adamek, Director of Innovation at EIT Food. “We’ve already seen incredible impact, and now we’re looking for the next wave of innovators ready to shake up the agrifood industry.
+
+“Whether it’s launching groundbreaking new products, scaling cutting-edge technologies, or developing transformative services and solutions, we want to hear from ambitious startups and SMEs. If you have a high-impact commercialisation project, join us in revolutionizing the food system, creating a healthier society and a more resilient planet along the way.”",vegconomist.com,2025-04-08,16,"EIT Food Initiative Announces €875,000 in Funding for Startups Including Hooked & BettaF!sh - vegconomist - the vegan business magazine",article,0.02985550938,28,133,150.2440191
+https://vegconomist.com/marketing-and-media/protein-forward-summit-urges-industry-to-step-up-communication-on-alternative-proteins/,true,Reports on a specific event (Protein Forward Summit) with factual reporting and industry analysis,Protein Forward Summit Urges Industry to Step Up Communication on Alternative Proteins - vegconomist - the vegan business magazine,"At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the","At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future.
+
+On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use of alternative proteins in Germany and Europe – in all areas of politics: health, environment, economy, work, social affairs, nutrition, agriculture and families.
+
+On the other hand, communication with consumers must be strengthened. Companies and organizations should devote significantly more resources to this at all levels.
+
+Leading traditional FMCG manufacturers invest tens or even hundreds of millions every year to launch or continuously advertise products. Apart from a few exceptions, such as Rügenwalder Mühle, communication budgets in the millions or even six figures are practically non-existent among manufacturers of alt-protein consumer products. But what use is the best and tastiest product with the most sustainable properties if it cannot actually reach the target group due to a lack of budget?
+
+## More creativity required!
+
+The industry needs to become more creative, according to another appeal in Hamburg. Creative products, packaging and campaigns are an efficient way of compensating for the lack of large budgets.
+
+However, caution is required here, as industry pioneer Godo Röben recently warned in an interview with vegconomist: “The brand should be independent and recognizable, but not pander too much to Berlin-Mitte shoppers, because the aim is to reach the masses. We won’t advance the market or the brand if we only target the young, urban, well-educated target groups.”
+
+One thing is clear: effective communication for alternative proteins is a Herculean task and, in addition to effective creativity, also requires significantly more investment.",vegconomist.com,2025-04-09,15,Protein Forward Summit Urges Industry to Step Up Communication on Alternative Proteins - vegconomist - the vegan business magazine,article,0.02625117587,29,135,150.2440191
+https://vegconomist.com/fairs-events/webtalk-recording-personalized-nutrition-creating-planetary-personal-health/,false,"This is an announcement of a webtalk recording, not a news article reporting a specific event.",Webtalk Recording: Personalized Nutrition – Creating Planetary and Personal Health - vegconomist - the vegan business magazine,What if your breakfast could be tailored not just to your taste—but to your DNA and microbiome? In our latest webtalk “Personalized Nutrition – Creating,"What if your breakfast could be tailored not just to your taste—but to your DNA and microbiome? In our latest webtalk *“Personalized Nutrition – Creating Planetary and Personal Health,”* we explored how data-driven nutrition is moving from hype to healthcare.
+
+Hosted by Nadine Filko and joined by Dr. Paul Hammer, founder of BIOMES, and Henrike Böhme from Nutrition Hub, the session uncovered why personalized nutrition is no longer a niche, but a growing pillar of modern health and sustainability strategies.
+
+From gut microbiome diagnostics to AI-powered food recommendations and precision supplements, the conversation touched on how individualized data is transforming both consumer health and the food industry. Böhme noted that people are increasingly becoming the “CEO of their own health,” driving demand for tech tools and transparency, while Dr. Hammer emphasized the power of prevention over treatment through what he calls “precision prevention.”
+
+*Ad*
+
+The talk also examined broader implications: Can personalized nutrition help reduce food waste? Could it shape more sustainable supply chains? And what role should education and policy play to make these innovations accessible to all?
+
+Whether you’re in food production, healthcare, or future-facing innovation, this webtalk offers powerful insights into how personalized nutrition can shape both personal well-being and planetary health.
+
+Watch the full recording to dive deeper into the trends, tech, and ethical questions behind this evolving movement.
+
+## Monthly update by vegconomist
+
+The update webinar series will be running each month, covering a variety of topics and speakers. Check here to see which topics are coming up in the next sessions, and register to participate or receive the link to the recording via email.
+
+We have sponsorship availabilities for each episode. Click the link here to request details regarding sponsorship opportunities.",vegconomist.com,2025-04-14,10,Webtalk Recording: Personalized Nutrition – Creating Planetary and Personal Health - vegconomist - the vegan business magazine,article,0.03390777644,27,127,150.2440191
+https://vegconomist.com/category/manufacturing-technology/,false,"Reports on various specific events in the manufacturing and technology sector, such as company partnerships, facility openings, and product launches.",Manufacturing & Technology: Latest News 2025 - vegconomist: the vegan business magazine,none,"Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …
+
+A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …
+
+Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing …
+
+Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …
+
+Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions. The future of cocoa The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants. CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked …
+
+The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …
+
+Ingredient manufacturer BENEO has opened a new pulse-processing facility in Obrigheim, Germany, following an investment of approximately €50 million by parent company Südzucker Group. The new plant processes locally grown pulses, including faba beans, into ingredients for use in food and animal feed applications. The facility, built adjacent to BENEO’s existing site, spans around 4,000 square metres and is expected to create up to 25 new jobs. It expands the company’s capabilities in producing plant-based ingredients and complements existing production lines for Isomalt and Palatinose™ (isomaltulose), both carbohydrate-based sweeteners. The plant is designed with a strong emphasis on energy efficiency and minimal environmental impact. Operations are powered entirely by electricity sourced from renewables. A rooftop photovoltaic system contributes additional power, and waste heat generated during …
+
+Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …
+
+PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …
+
+At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+Culture Biosciences has introduced a new solution for biotech and cellular agriculture teams: the Stratyx 250, a mobile, cloud-based bioreactor system designed to streamline process development. This new bioreactor promises to cut down on development time and costs, improve scalability, and simplify bioprocess monitoring and control, offering key benefits for growing companies in the cellular agriculture space. The Stratyx 250 is tailored to meet the specific needs of biotech companies, particularly those working on cellular agriculture, where efficient scaling and optimization are critical. Traditionally, bioreactor systems require extensive manual oversight, specialized expertise, and complex infrastructure to process vast amounts of experimental data. The Stratyx 250 addresses these challenges by combining automation, AI-driven data analysis, and cloud-based control, enabling remote monitoring and real-time adjustments. This means …
+
+From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …
+
+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
+
+At IFFA 2025, GEA will present a series of technological innovations designed to help food producers, particularly in the plant-based sector, optimize their operations while reducing environmental impact. With growing pressure on the food industry to balance efficiency, sustainability, and cost-effectiveness, GEA’s solutions provide the tools necessary to navigate today’s challenging market. Peter Lauwers, CEO of GEA Food & Healthcare Technologies, explained the company’s approach: “We are committed to helping our customers navigate today’s challenging market by providing innovative technology solutions that enhance production efficiency and sustainability.” GEA’s focus on maximizing raw material utilization, reducing packaging volume, and adopting recyclable materials in line with EU Packaging and Packaging Waste Regulations reflects its dedication to both operational efficiency and environmental responsibility. Maximizing efficiency in plant-based production …
+
+Ontario Genomics has released an updated Food Innovation in Canada Report, providing economic projections for the country’s food biomanufacturing sector. The report estimates that by 2050, the industry could be valued at $18.8 billion and generate approximately 125,000 jobs. Food biomanufacturing, which includes cellular agriculture and precision fermentation, involves producing food, ingredients, and textiles using biotechnology rather than traditional agricultural methods. The updated analysis, conducted by Dr. Michael von Massow from the University of Guelph, assesses the industry’s potential and the factors required for growth. Ontario is projected to play a central role in this sector, with a potential $13 billion industry that could create over 91,000 jobs. The report identifies the need for a national strategy, investment in large-scale production facilities, research and development …
+
+US-Finnish animal-free egg protein producer Onego Bio has announced plans to establish a flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, after purchasing 25.9 acres within it for $777,000. The purchase was reportedly approved by the Jefferson County Board of Supervisors at its December meeting. The new facility will be dedicated to producing Bioalbumen®, a powdered animal-free egg protein created through precision fermentation. The product is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while addressing supply chain issues and offering a significantly reduced environmental impact. The site will reportedly have the capacity to produce a quantity of egg protein equivalent to the output of six million …
+
+Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses. The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises. In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial …
+
+At IFFA 2025, Kilia will showcase complete systems designed for the production of plant-based meat alternatives, as well as a range of other solutions. The company has more than 90 years of experience in the development and manufacture of food processing machines in Germany. For some years now, Kilia has also been targeting producers of meat alternatives and other plant-based substitute products with its solutions. Vacuum Bowl Cutter supports the production of plant-based foods At IFFA, KILIA is presenting the 30-litre vacuum bowl cutter, a solution that has been optimized for processing plant-based products. With an integrated vacuum function, the device improves the texture and color development of plant-based meat alternatives, emulsions and spreads, according to the manufacturer. The precise temperature control enables stable binding …
+
+Swedish cultivated meat startup Re:meat has secured €1 million in an oversubscribed funding round. The investment comes from tech investors, family offices, and business angels focused on improving food system resilience. The round was led by impact investor 8+ Ventures and included contributions from Kristofer Forss, founder of Bastard Burgers; Judith Wolst, founder of SusTechable; Jon Persson and Erik Rosengren, co-founders of Söderberg & Partners; and Skåne Ventures. Additional investors from the food, technology, and investment sectors also participated. Jacob Schaldemose Peterson, CEO of Re:meat, stated that strengthening food system resilience is essential in times of crisis. “By investing in our technology today, we are building a future where nations are better prepared, more self-sufficient, and ready to face whatever geopolitical or climate-related challenges that …
+
+Burcon NutraScience Corporation, a developer of plant-based protein technologies, announced that its alliance partner, RE ProMan, LLC, has completed the acquisition of a protein production facility in Galesburg, Illinois. The facility will be used to integrate Burcon’s protein processing technologies, with commercial-scale production expected to begin in the first half of 2025. John Vassallo, a director at Burcon, stated that the facility was selected based on its infrastructure and suitability for the company’s protein production needs. “The Galesburg facility was our top choice, offering the infrastructure needed to bring Burcon’s innovative protein products to market,” he said. This marks the first time Burcon has operational control over a commercial production facility. The company develops plant-based protein ingredients derived from sources such as pea, canola, soy, …",vegconomist.com,2025-04-23,1,Manufacturing & Technology: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07171816408,92,211,150.2440191
+https://vegconomist.com/organisations-and-brands/imperial-college-london/,false,Reports on a specific event (launch of a lab into orbit) with factual details.,Imperial College London News - vegconomist - the vegan business magazine,"Find all Imperial College London news in chronological order with our extensive archive and stay informed on Imperial College London and the vegan, plant-based and cellular agriculture market.","A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …",vegconomist.com,2025-04-22,2,Imperial College London News - vegconomist - the vegan business magazine,article,0.01993151185,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/nbiomachines/,false,Reports on a specific event (partnership and rebranding) in a news-like format.,n!Biomachines News - vegconomist - the vegan business magazine,"Find all n!Biomachines news in chronological order with our extensive archive and stay informed on n!Biomachines and the vegan, plant-based and cellular agriculture market.","At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+The German biotech The Cultivated B. announces that its subsidiary The Cultivated B Canada has been rebranded to n!Biomachines to reflect its mission in bioreactor engineering for successful biomanufacturing. (The notation ‘n!’ represents ‘factorial’, hence the name can be read as ‘factorial biomachines.’) n!Biomachines, located in Burlington, Ontario, develops and manufactures fit-for-purpose, affordable, and automated bioreactors, to enable the commercial scalability of cellular agriculture-derived ingredients for for food, dietary supplements, cosmetics, and more. The Cultivated B. opened its bioreactor facility in 2022, as part of a strategic partnership with Ontario Genomics, a government-funded non-profit, to develop the economic potential of the cell ag industry. Hamid Noori, CEO of n!Biomachines and The Cultivated B., comments: “The mathematical term, ‘n!’, or n factorial, acknowledges the core of our mission: scalability and …",vegconomist.com,2025-04-02,22,n!Biomachines News - vegconomist - the vegan business magazine,article,0.02354367287,12,115,150.2440191
+https://vegconomist.com/businesswire/elmhurst-1925-expands-national-whole-foods-market-distribution-three-skus/,true,This is a press release announcing a business development (Elmhurst expanding distribution) in a news-like format.,Elmhurst® 1925 Expands National Whole Foods Market Distribution with Three SKUs - vegconomist - the vegan business magazine,"ELMA, N.Y.--(BUSINESS WIRE)--#baristaedition--Elmhurst® 1925, maker of the world’s finest plant-based dairy products, today announced that three of its most","*Plant-Based Dairy Leader Adds Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition to Whole Foods Market Stores Across America*
+
+ELMA, N.Y.–(BUSINESS WIRE)–#baristaedition—**Elmhurst**®** 1925**,** **maker of the world’s finest plant-based dairy products, today announced that three of its most popular products – Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition– will now be sold across select Whole Foods Market locations nationwide.
+
+As consumers seek out products with shorter and more recognizable ingredient lists—81% of shoppers say that it’s important to purchase wholesome food products—the addition of these three wholesome milk alternatives from Elmhurst 1925’s extensive line underscores the brand’s synergy with Whole Foods Market and their mutual commitment to providing shoppers with high-quality, wholesome food products.
+
+“We’ve long enjoyed a successful collaboration with Whole Foods Market, and we’re excited to continue to grow together following overwhelmingly positive customer feedback,” said Heba Mahmoud, Senior Director of Brand Innovation at Elmhurst 1925. “The Whole Foods Market shopper is looking for the tastiest, high-quality, and most wholesome plant-based products available – that’s exactly what Elmhurst delivers. As we continue to set the standard for what plant-based alternatives should be, we look forward to customers nationwide discovering an even greater variety of Elmhurst 1925 offerings.”
+
+“At Whole Foods Market, we are committed to offering our customers innovative, high-quality products. We’re excited to introduce Elmhurst’s new Pistachio Barista, Maple Walnut Barista, and Unsweetened Coconut Cashew milks to our shelves nationwide. These plant-based beverages not only align with our goal of balancing simplicity with quality but also deliver exceptional taste and versatility, making them the perfect addition to our set,” said Joanne Neugebauer, Beverage Category Manager at Whole Foods Market.
+
+From the brand’s popular Unsweetened line, Unsweetened Coconut Cashew Milk is one of the first-ever ‘extra creamy’ plant milk made without any added oils or gums, perfect for smoothies, coffees, recipes, and more. Elmhurst’s Pistachio Barista Edition and Maple Walnut Barista Edition were crafted with the help of baristas to perform beautifully in any coffee roast using only simple ingredients. These unique varieties – Pistachio, Walnut and Coconut Cashew – highlight Elmhurst’s position at the forefront of plant-based innovation and the brand’s commitment to offering high-quality milk alternatives beyond the typical almond or oat milks.
+
+All Elmhurst products are made without carrageenan, gums, oils, or other emulsifiers, and are Non-GMO Project Verified, gluten-free, dairy-free, OU Kosher, and vegan. Now on shelves at select Whole Foods Market locations nationwide, Elmhurst’s expanded product mix includes:
+
+- Unsweetened Coconut Cashew Milk – Made from just four simple ingredients – water, coconut cream, cashews and a pinch of salt – Elmhurst’s Coconut Cashew Milk is one of the very first ‘extra creamy’ plant milk made without any added junk. Barista-approved and keto-friendly, this consumer favorite is perfect for coffee, cooking, baking, smoothies and more.
+- Pistachio Barista Edition – Bring the luxurious taste of real, whole pistachios to your coffee routine with this barista-approved plant milk. Pistachio Barista Edition can be steamed for lattes, frothed into a velvety cold foam, or added to coffee to bring a touch of sweetness to your morning cup.
+- Maple Walnut Barista Edition – Crafted with toasty walnut milk and maple syrup, this barista edition plant milk foams and froths flawlessly for plant-based lattes, cappuccinos and other coffee creations. Maple Walnut Barista Edition is made without refined sugars, so shoppers can feel good about every sip.
+
+Like all Elmhurst products, these beverages are crafted through the company’s unique HydroRelease™ method. Using just water, this process separates the nutritional components of a nut, grain or seed before reassembling them as a creamy plant milk, maintaining the full nutrition of the source ingredient without added gums or emulsifiers. HydroRelease™ is powered by 100% renewable Hydroelectric Power to drive sustainability every step of the way.
+
+As part of Elmhurst’s ongoing recycling program, which currently saves approximately 10,000 mature trees annually, all cartons are 100% recyclable and made from FSC-certified paperboard. The brand transitioned from plastic to paper-based shipping materials for direct-to-consumer orders and uses primarily PCR materials for molded fiberboard trays and scrap corrugate as protective filler.
+
+Unsweetened Coconut Cashew, Pistachio Barista Edition, and Maple Walnut Barista Edition are now available in the ambient foods aisle at Whole Foods Market stores along with the rest of Elmhurst’s Unsweetened Plant Milk Collection and Oat Creamer varieties. Elmhurst’s plant-based products can be purchased in natural and traditional grocers nationwide, including Sprouts Farmers Market, Wegmans, Publix, Kroger, The Fresh Market, Roundy’s, Fairway, Thrive Market, Hive, Amazon, and online at Elmhurst1925.com. To learn more about Elmhurst’s plant-based milks, please visit www.elmhurst1925.com.
+
+**About Elmhurst 1925**
+
+Elmhurst 1925 makes simple, nutritious, and incredibly delicious plant-based dairy products. Elmhurst was founded in 2017, but the company’s roots date back to 1925. Originally Elmhurst Dairy, the multigenerational, family-run organization operated for almost a century under Max Schwartz and son Henry. After a meeting with plant nutrition pioneer, Dr. Cheryl Mitchell, Henry made a progressive pivot and decided to close his famous dairy plant and found Elmhurst Milked. All Elmhurst plant milks are created through a unique HydroRelease™ method, which uses water to harness the full nutritional content of raw nuts, grains, and seeds. Nutrients are separated and recombined naturally to form a smooth, creamy beverage without the use of added gums or stabilizers. All Elmhurst varieties have six ingredients or less, no added gums or emulsifiers, and up to four times as many nuts as other leading brands. To learn more about Elmhurst, please visit www.elmhurst1925.com, or find us on Facebook and Instagram.
+
+**Contacts**
+
+Eleni Fritz
+
+Rachel Kay Public Relations,
+
+a FINN Partners Company
+
+469-834-0433",vegconomist.com,2025-04-09,15,Elmhurst® 1925 Expands National Whole Foods Market Distribution with Three SKUs - vegconomist - the vegan business magazine,article,0.03853145524,38,148,150.2440191
+https://vegconomist.com/people/alex-shandrovksy/,false,"This is a podcast series page, not a news article reporting a specific event",Alex Shandrovksy News - vegconomist - the vegan business magazine,none,"In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 26: Arsenale BioYards In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 25: Actual Veggies In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company took a bold contrarian path in the crowded plant-based market—eschewing meat analogs and ultra-processed ingredients in favor of …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 24: Glenntex In this episode, we sit down with Govin Induchoodan, co-founder of Glenntex and COO, a climate tech startup spun out of academic research at Chalmers University. Govin shares his journey from PhD researcher to entrepreneur, detailing how he built a deep-tech packaging company with sustainability …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 20: Kynda In this episode, I sat down with Dan, co-founder of Kynda, to explore how their fermentation technology is transforming food industry waste into high-value microprotein. We discuss Kynda’s journey from producing alternative meats to providing bioreactors for major food companies, how removing regulatory risk unlocked …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 19: Beans In this episode, I speak with Ines, founder of Beans, a startup tackling food waste by buying unsold inventory from FMCG giants like Nestlé and Unilever and reselling it at deep discounts—helping consumers save up to 50% on groceries while turning waste into profit. We …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 18: Moonrider In this episode, I sit down with Anoop Shrikantaswamy, founder & CEO of Moonrider, to discuss how his team is electrifying agriculture with electric tractors designed for smallholder farmers. From a chance conversation that sparked the idea to bootstrapping their way to a working prototype, …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 17: Fermtech In this episode, Alex sits down with Andy Clayton, CEO and founder of FermTech, a company turning brewing industry waste into valuable food ingredients. Andy shares his journey of raising funds through a mix of traditional investors and crowdfunding, using Crowdcube to complete their round. We dive into the psychology behind crowdfunding, the challenges of verifying claims, and …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 16: B’ZEOS In this episode, Guy shared the journey of B’ZEOS, a company redefining sustainability by replacing single-use plastics with a game-changing solution. We explore how B’ZEOS strategically leveraged public funding from Norway and the EU to develop its technology without early dilution—setting the stage for a successful €5M funding round led by impact-driven investors like Faber. From securing paid …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 15: Inform Ag In this episode, Steve Lockyer from Inform Ag shares insights about their journey in helping the farming industry achieve sustainable opportunities to reduce costs and increase yields. Fresh off a successful $7 million capital raise in August, Steve highlights how being profitable before the raise gave them a position of strength when engaging with investors. He also …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 14: endless food co. In this episode, Alex talked to Maximillian, CEO & Co-Founder at endless food co., which safeguards the future of chocolate while tapping into the flavor and value potential of overlooked resources. In this conversation, Max shares insights into the journey of launching an alternative chocolate company. He talks about how they built relationships with investors through …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 13: Zymofix: Emile Redant In this episode, Alex talked to Emile Redant, co-founder and CEO of Zymofix, an ag-tech company developing a new way to produce microorganisms, which are mainly being used in agriculture and other non-food, non-animal feed types of applications. Emile shares how Zymofix raised $2 million in seed funding from the High Tech Gründer Fund and two regenerative agriculture-focused …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 11: Olaf van der Veen of Orbisk In this episode, Alex talked to Olaf, co-founder and CEO of Orbisk, who helps professional kitchens in the food service sector and related industries reduce food waste, improving both sustainability and profitability. Olaf’s talk provides valuable insights into navigating venture capital, building trust with investors, creating strong customer relationships, and using innovative business …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 10: Hubcycle: Julien Lesage of Hubcycle In this episode, Alex talked to Julien, CEO of Hubcycle, a company that runs into factories and finds where there are losses or leftovers, recurring by-products, and recurring losses, and converts or transforms them into new ingredients. Julien shares the mindset and learning moments that shaped their fundraising journey. The podcast talks …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 9: Laurel Orley of Daily Crunch In this episode, Alex talked to Laurel Orley, Crunch Executive Officer and co-founder of Daily Crunch Snacks, a women-owned certified and mental health mission-driven company bringing innovation to a trusty but dusty nut snack category through our patent pending sprouting process, innovative game-changing flavors and craveable crunch. Laurel shared about finding investors …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 7: Jake Berber of Prefer In this episode, Alex talked to Jake, co-founder and CEO of Prefer, a Singapore-based producer of more affordable and sustainable food & beverages, starting with coffee. The talk focuses on investment outreach and strategies to attract funding or expand business opportunities. The discussion highlights real-world examples of successful outreach efforts and offers insights …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 6: Anik Thaler of Fabas In this episode, Alex talked to Anik, co-founder of Fabas Foods, which develops ingredient systems for amazing dairy alternatives. The talk focuses on the journey of securing investment for a food tech startup, including the challenges and decisions involved in raising capital. Overall, it discusses the challenges and strategies involved in fundraising, the …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 5: Justus Lauten of foodforecast In this episode, Justus Lauten, founder and CEO of foodforecast, shared insights into his journey of building a startup focused on reducing food waste through AI-driven predictions for bakeries, supermarkets, and gastronomy. foodforecast uses advanced AI technology that enables precise sales planning, making production and ordering processes 100% automated and minimizing food …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2, Episode 4: Lewis Dunnigan of Bygen In this episode, Alex talks to Lewis Dunnigan, Co-Founder & CEO of Bygen, which has developed a unique new technology called ‘low-temperature activation’ (LTA) that enables the production of sustainable and high-quality activated carbon. The discussion highlights the strategic considerations for startups navigating licensing agreements and the importance of aligning interests between …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2 Episode 3: Nemailla Bonturi of ÄIO Key Facts ÄIO: Goal: to change the way we produce, consume, and perceive foods and other products Raised €6.1 Million, €1.8 million grant from the Estonian Business Innovation Agency. Lead Investor is 2C Ventures Joining the round was Nordic for Tech VC, Voima Ventures, and Smartcap Link to Spotify: Display “Spotify Embed: …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Series 2 Episode 2: Arne Ewerbeck of The Raging Pig Co In this episode, Alex talks to Arne, co-founder of The Raging Pig Company, a Hamburg-based food tech startup focused on developing and distributing hog alternative products. The company’s current offerings include a wide range of plant-based German sausages, including bacon, with plans to expand into other products and mycelium-based …",vegconomist.com,2025-04-18,6,Alex Shandrovksy News - vegconomist - the vegan business magazine,article,0.07198548816,93,228,150.2440191
+https://vegconomist.com/interviews/simpli-consumers-today-are-becoming-more-aware-of-how-processed-foods-impact-their-health/,false,"Reports on a specific company (SIMPLi) and its activities, including partnerships and future plans, in a news-like interview format.","SIMPLi: ""Consumers Today Are Becoming More Aware of How Processed Foods Impact Their Health"" - vegconomist - the vegan business magazine","Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a","Founded in 2020, SIMPLi is redefining ethical sourcing and regenerative organic agriculture. At the heart of this fast-growing company is Sarela Herrada, a native Peruvian and Indigenous entrepreneur, who, alongside her husband Matt Cohen, built SIMPLi to challenge the status quo in the food industry. With a commitment to fair supply chains and nutrient-dense, traceable ingredients, the company has rapidly become a leader in regenerative organic foods—securing partnerships with major retailers and foodservice providers alike.
+
+At Natural Products Expo West 2025, we sat down with Herrada to discuss SIMPLi’s journey, its latest partnerships, and the future of regenerative agriculture in plant-based food.
+
+**SIMPLi started with a strong mission to create a more transparent and ethical food system. What inspired you to take this path?**
+
+Sarela Herrada: Before launching SIMPLi, I worked in food sourcing for a restaurant group and was shocked to realize that I couldn’t trace something as simple as quinoa back to its origin. It had become so commoditized that there was no way to know which farms, people, or ecosystems were behind it. That felt fundamentally wrong.
+
+So, my husband and I took a backpacking trip to South America, where I’m originally from, and embedded ourselves into local farming communities. We started in Puno, Peru—where quinoa has been grown for thousands of years by the Incas—and saw how conventional farming had disrupted natural crop rotations. Traditionally, quinoa is grown alongside potatoes and lupins to replenish soil nutrients, but the market had forced farmers into monocropping, stripping the land of its vitality. That’s when we realized: the way we source food needs to change.
+
+**Since launching in 2020, SIMPLi has grown tremendously. Can you share some milestones?**
+
+Herrada: It’s hard to believe we’re already five years in! Today, SIMPLi is the leading regenerative organic brand in the U.S. We’re the #1 bean brand at Whole Foods, with 14 SKUs nationwide. We also have a strong presence in foodservice, working with brands like Sweetgreen and Chopt, and are in over 3,000 grocery stores and 3,000 restaurant doors across the U.S.
+
+We made a deliberate decision to focus on foodservice in addition to retail. Regenerative organic supply chains take time to build, and foodservice allows us to commit to high-volume purchasing from farmers while ramping up retail at a sustainable pace. Unlike other brands that source ingredients from third parties, we work directly with farmers and handle everything in between—because when we started, there was no existing supplier offering regenerative organic-certified beans, grains, or oils.
+
+**SIMPLi recently announced a partnership with Patagonia Provisions. How did that collaboration come about?**
+
+Herrada: Patagonia and SIMPLi are completely aligned in our values. They’re in the business of saving our home planet, and we’re working to transform the food system in a way that benefits the planet, producers, and consumers.
+
+I’ve known Paul Lightfoot from Patagonia Provisions for years, and when they were looking for Regenerative Organic Certified® ingredients for their new crackers, SIMPLi was a natural fit. We’re proud to provide our certified quinoa and chia for their Organic Multiseed Crackers. Partnerships like these amplify the movement for better food systems and show that major brands can integrate regenerative organic ingredients into their supply chains.
+
+**SIMPLi supplies ingredients to other brands but also has its own consumer product line. How do you balance the two?**
+
+Herrada: We never set out to be just an ingredient supplier, but when the right partnerships emerge—like Patagonia Provisions or Michelle’s Granola—we’re happy to collaborate. Our supply chains are special, and our own products already see so much demand that we have to be selective.
+
+Our philosophy is like running a marathon: you have to cheer for the runners who finish the race, but also for those still on the course. That’s how we see regenerative farming. Some farmers are already fully Regenerative Organic Certified®, while others are still transitioning. By supporting both B2B and B2C, we can help transition more farms and scale regenerative practices effectively.
+
+**What can we expect from SIMPLi in the coming years?**
+
+Herrada: We closed our Series A funding last year, which is fueling our next phase of growth. We’re going nationwide with Sprouts, which is a huge milestone for us. Expanding our presence in natural grocery is key, but we’re also looking at new channels like colleges and universities to introduce more people to regenerative organic food.
+
+Long-term, I want SIMPLi to be the gold standard of food. When you’re cooking a meal for your family, I want SIMPLi to be the brand you trust—no pesticides, no glyphosates, no heavy metals, just clean, nutrient-dense ingredients grown the way they’ve been for thousands of years.
+
+**With so many certifications out there—organic, regenerative, and more—how do you see this trend evolving?**
+
+Herrada: Consumers today are becoming more aware of how processed foods impact their health. They’re shifting toward whole foods, clean ingredients, and brands they can trust. Regenerative Organic Certified® is the gold standard because it looks at everything—soil health, animal welfare, and social fairness for farmers.
+
+The challenge is education. It’s hard to be a consumer today because the food industry keeps moving the goalposts. First, organic was enough. Now, we’re saying regenerative is better. It’s frustrating for shoppers trying to make the right choices. That’s why transparency and storytelling are so important. Certifications help build trust, but ultimately, the quality of the product has to speak for itself.
+
+**Final Thoughts**
+
+With its commitment to ethical sourcing, farmer-first practices, and a vision for a more transparent food system, SIMPLi is proving that regenerative organic isn’t just a niche—it’s the future. As the company continues to expand, its impact will go beyond quinoa and beans, setting a new standard for responsible sourcing in the plant-based food industry.
+
+*This article was provided by vegconomist guest author Nils Knoop. With nearly two decades of experience in marketing and brand-building, Nils Knoop has worked with global brands like Nike, Ben & Jerry’s, and Seventh Generation, specializing in impact storytelling and sustainability-driven campaigns. As co-founder of Apollonia and an advisor for HEYHO, he brings deep expertise in ethical branding and social impact.*",vegconomist.com,2025-03-28,27,"SIMPLi: ""Consumers Today Are Becoming More Aware of How Processed Foods Impact Their Health"" - vegconomist - the vegan business magazine",article,0.03927604121,42,130,150.2440191
+https://vegconomist.com/interviews/mista-fermentation-being-rediscovered-untapped-source-of-food/,false,"Reports on a specific topic (biomass fermentation) with expert opinions and industry insights, presented in a news-like interview format.","MISTA: ""Fermentation is Being Rediscovered as an Untapped Source of Food"" - vegconomist - the vegan business magazine","MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and","MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies.
+
+Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology
+
+In this interview, Céline discusses the growing potential of biomass fermentation as a critical pillar for future food security, the technological and commercial challenges facing the sector, and how MISTA is accelerating innovation through collaboration.
+
+**What led Givaudan and MISTA to focus on biomass fermentation for this year’s Growth Hack?**
+
+We decided to focus the 2024 MISTA Growth Hack on biomass fermentation because this category of ingredients is an important new pillar for human nutrition and food security. Despite the multiple benefits of these microbial-derived ingredients, the food industry has been slow to understand how to formulate with them and launch new products. MISTA’s hands-on programme, involving 14 start-ups and eight global food players working together to evaluate, test, and develop food concepts, helped accelerate the adoption and deployment of Biomass Fermentation for food and beverage applications.
+
+**How has the biomass fermentation market evolved in the past few years, and where do you see it heading in the next 5-10 years?**
+
+Biomass fermentation-derived ingredients have been in the human food chain for decades but have been limited to pretty niche and specialty applications (e.g., nutritional yeast, probiotics, spirulina). Over the last few years, more ingredients and applications have come in the form of mycelium, which is fungal biomass produced by fermentation.
+
+Mycelium has been commercialised for over 30 years by Quorn, but many other companies have recently developed mycelium-derived ingredients and launched products in the alt meat and alt dairy categories (e.g. Meati, Nature’s Fynd, My Forest Foods). The use of yeast as a source of proteins in foodstuffs has also greatly expanded (e.g. Revyve, Equii, MOA FoodTech). Even more recently, we saw regulatory approval and launches of bacterial-derived ingredients in the US (e.g. SuperBrewed, Solar Biotech).
+
+**With a growing global population, how critical is biomass fermentation for ensuring food security in the coming decade?**
+
+Fermentation, and in particular biomass fermentation, can be considered as the third pillar for sourcing nutrients, alongside plants and animals. With a growing population and finite planetary resources, all these sources of food will be critical to feed 9 billion people. In addition, with the ability to grow biomass in fermenters anywhere in the world, countries and regions with no arable land or inhospitable weather conditions could produce their food locally, given the proper input (mostly energy, water, and nitrogen). We should not consider biomass-derived ingredients as an “alternative” source of protein and nutrients, but as an “additional” source. With a growing worldwide population, we will need to diversify our sources of food.
+
+**What factors are driving the increasing interest and investment in biomass fermentation technologies?**
+
+As mentioned above, fermentation is being rediscovered as an untapped source of food. Within the various subsegments of fermentation technology, biomass fermentation appears to be more cost-effective (opex, capex, energy, etc.) and easier to scale up than precision fermentation and cultivated animal cell approaches. A few consumer studies also indicate that fermented foods elicit pretty positive sentiments.
+
+**What are the most exciting technological advancements within biomass fermentation that you believe will significantly impact the food industry in the near future?**
+
+What is really exciting is that the up-and-coming biomass fermentation-derived ingredients have been optimised for their nutritional profile (e.g. high protein, diverse fibres, vitamin B12, bioavailable iron), and/or their functional properties (e.g. emulsification, texture, colour). This will enable them to unlock meaningful benefits in finished foods and beverages. Another exciting development is the commercial launch of the first bacterial biomass-derived ingredients that are produced using CO2 as a feedstock (Solar Foods), and not sugar, therefore totally decoupling their production from agriculture. Many other gas fermentation platforms are looking promising (e.g. Air Protein, Circe, Lanzatech), including some that leverage methane as their source of carbon (e.g. Calysta, UniBio).
+
+**How do microorganisms like microalgae, fungi, and bacteria contribute to improving biomass fermentation’s efficiency and sustainability? What unique benefits do they bring to the table in terms of nutrient density, taste, and sustainability?**
+
+Microbes are really efficient at converting carbon, nitrogen and a few minerals to reproduce themselves, thus producing more cells or biomass. They typically can reproduce themselves in a couple of hours or less, leading to commercial production time counted in days, vs. months for a crop and years for a cow.
+
+Also, many microorganisms are able to utilise CO2 as their source of carbon (e.g. microalgae, cyanobacteria, some bacteria). Others can upcycle side streams from agriculture and food manufacturing to produce yet more biomass, while reducing the carbon footprint. As far as their composition is concerned, microbial biomass contains all the components necessary for their life, and the life of bigger organisms eating them (protein, carbohydrates, lipids, minerals, vitamins, etc.). They are mini nutrition-dense packages.
+
+It is true that in some instances, these complex ingredients come with some off-taste or an undesirable colour. However, there are technical solutions to alleviate these limitations, and Givaudan can partner with start-ups and food manufacturers to deliver delicious finished goods. We can also hope that consumers’ tastes and expectations will evolve with time. For example, consumers now know that breads with complete unbleached flours and grains are healthier than white breads.
+
+**What are the key technological hurdles that need to be addressed to scale biomass fermentation in food production? How is Givaudan working with start-ups and other partners to address these challenges?**
+
+First, there are the technical hurdles linked to the economic scale-up of the fermentation process itself. Coming up with cheaper fermenter designs or improving dewatering and drying technologies could help shave some of the production costs. The second set of hurdles is related to the formulation of these new fermented ingredients and the production of finished foods and beverages. For that to happen, there may need to be some modifications to the food manufacturing process, as these fermented ingredients are often not drop-ins and may need different mixing or pasteurisation steps, for example.
+
+Another challenge is the taste of these ingredients. Some may come with off-notes, others can be bland and lack the flavour of the meat or dairy-derived ingredients they are meant to replace. Givaudan can support start-ups as they develop their ingredients, helping to identify and alleviate potential sensory shortcomings by modifying their processes. Givaudan is also working closely with CPG and food service companies that want to include these new fermented ingredients in finished products, and can provide integrated solutions, including flavour, colour, texture, and preservation, to make delicious and healthy foods.
+
+**How do you see biomass fermentation integrating into mainstream food production processes in the next few years? Will we see large-scale adoption soon, or is this likely to be a gradual shift?**
+
+Though I would love to see widespread adoption as soon as possible, realistically, it will likely be more gradual over the next five or so years. Indeed, it will take a few successful targeted product launches (one new fermented ingredient launched in a few SKUs, in a limited geography) to derisk this ingredient category for large CPG, retailers and food services companies.
+
+In parallel, the production of these ingredients will need to be scaled up to support global product launches across multiple food categories. As many ingredients are derived from liquid fermentation (some from solid-state fermentation), fermentation infrastructure, including downstream processing, will need to be built to support the demand. Some of the infrastructure is being built and expanded, but the substantial existing infrastructure from large historic ingredients players can also be redeployed.
+
+**What are the main obstacles food manufacturers face when adopting biomass fermentation?**
+
+The main obstacle is risk aversion. In the last few years, most of the innovations in the food space have been incremental (e.g., new flavours and new packaging). In the case of biomass fermentation ingredients, the risk can be boiled down to: Will consumers understand this ingredient and its benefits? Is it in my brand’s best interest to be the first to launch? Will there be a reliable supply of this ingredient at a cost-effective level for my company to invest resources and brand equity?
+
+Unfortunately, for most large food producers, it seems that the incentive to explore new food concepts while increasing nutritional value and sustainability does not yet outweigh the risk. The task at hand is not trivial: fr",vegconomist.com,2025-04-18,6,"MISTA: ""Fermentation is Being Rediscovered as an Untapped Source of Food"" - vegconomist - the vegan business magazine",article,0.05319928069,48,138,150.2440191
+https://vegconomist.com/food-and-beverage/egg-alternatives/corbion-launches-new-egg-replacers-to-help-bakeries-overcome-supply-chain-issues/,true,Reports on a specific corporate action (Corbion launching new products) in a news-like format.,Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues - vegconomist - the vegan business magazine,Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products --- Vantage™ 12E and,"Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E.
+
+Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises.
+
+Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems.
+
+“The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of Functional Ingredients at Corbion. “With our patent-pending Vantage™ solutions, we’re providing reliable alternatives that enable our customers to retain control over their formulations while ensuring the exceptional taste, texture, and structure that consumers love.”
+
+## Helping manufacturers manage uncertainty
+
+Both products are said to provide superior moisture retention, structure, and mouthfeel, along with cost savings and supply stability. They add to Corbion’s extensive portfolio of egg replacers, which includes whole egg extenders, egg white substitutes, and allergen-friendly egg wash alternatives.
+
+Egg alternatives are increasingly emerging as a solution to the volatility of egg supply chains; in the US, Just Egg is marketing itself with the phrase “Plants don’t get the flu”, and has seen sales surge as conventional eggs become increasingly expensive.
+
+“Corbion is focused on helping bakery manufacturers meet today’s challenges with practical, effective ingredient solutions,” said Ceule. “With Vantage™ 12E and 11E, we’re offering more ways to manage supply uncertainty while maintaining the quality their customers expect.”
+
+The new egg replacers are currently only available in North America.",vegconomist.com,2025-04-10,14,Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues - vegconomist - the vegan business magazine,article,0.03359428251,26,127,150.2440191
+https://vegconomist.com/organisations-and-brands/hydefy/,false,Reports on a specific event (launch of a new textile) with news-style reporting,Hydefy News - vegconomist - the vegan business magazine,"Find all Hydefy news in chronological order with our extensive archive and stay informed on Hydefy and the vegan, plant-based and cellular agriculture market.","A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …",vegconomist.com,2025-04-01,23,Hydefy News - vegconomist - the vegan business magazine,article,0.01998207575,7,109,150.2440191
+https://vegconomist.com/investments-finance/investments-acquisitions/australian-plant-proteins-acquired-by-my-co-administration/,true,Reports on a specific corporate action (acquisition) in a news-like format,Australian Plant Proteins Acquired by My Co. After Entering Voluntary Administration in 2024 - vegconomist - the vegan business magazine,"Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office.","Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office.
+
+APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein.
+
+APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market.
+
+“This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With our proven track record in food manufacturing and expertise in successfully scaling brands like BioCheese and Meliora, we are eager to leverage our resources and expertise to support APP’s growth. Together, we will meet the increasing consumer demand for nutritious and sustainable food options.”
+
+## Catering to evolving consumer tastes
+
+APP is now set to embark on several key projects, including establishing a fibre and starch processing facility to increase its production capacity and diversify its product offerings. According to My Co, the acquisition will enhance operational efficiencies and marketing strategies, enabling the development of new products to meet evolving consumer tastes and the growing market for plant-based alternatives.
+
+The acquisition has the potential to strengthen Australia’s agricultural value chain, promoting local sourcing, sustainability, and plant-based innovation.
+
+“We are thrilled about the potential this acquisition brings, not just for APP and our current evolving customer base but for Australia’s entire plant protein industry,” said Phil McFarlane, co-founder of APP. “Our focus remains on delivering high-quality plant-based ingredients sourced from Australian-grown pulses while creating valuable employment opportunities in the Horsham area.”",vegconomist.com,2025-03-31,24,Australian Plant Proteins Acquired by My Co. After Entering Voluntary Administration in 2024 - vegconomist - the vegan business magazine,article,0.03444390227,24,127,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-meat/india-clearmeat-partners-niftem/,true,Reports on a specific corporate partnership with news-style reporting,Indian Cultivated Meat Company ClearMeat Partners With Academic Institution NIFTEM to Scale Food Tech Innovation - vegconomist - the vegan business magazine,Indian cultivated meat company ClearMeat has announced a collaboration with the country's National Institute of Food Technology Entrepreneurship and,"Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K).
+
+According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments.
+
+NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector.
+
+“We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated meat sector,” said ClearMeat on LinkedIn. “His insights and support are invaluable as we move forward.”
+
+## Vision for a sustainable future
+
+ClearMeat claims to be India’s first cultivated meat company, and was part of the ProVeg Incubator’s first cohort in 2019. It has developed cultivated steak and keema, along with a high-performing cell growth media free of the controversial ingredient fetal bovine serum.
+
+A study from 2022 found that cultivated meat had “immense potential” to transform the Indian food system, providing protection against threats such as climate change, pandemics, and economic instability. However, the authors noted that investment would be needed to make the industry viable.
+
+Last year, it was reported that India was setting a regulatory framework for the approval of cultivated foods. ClearMeat is currently working to gain approval in the country.
+
+“This collaboration underscores our shared vision for a sustainable and technologically advanced food future,” said ClearMeat. “We are eager to embark on this journey with NIFTEM and look forward to sharing our progress with you.”",vegconomist.com,2025-04-01,23,Indian Cultivated Meat Company ClearMeat Partners With Academic Institution NIFTEM to Scale Food Tech Innovation - vegconomist - the vegan business magazine,article,0.03514337159,27,132,150.2440191
+https://vegconomist.com/category/non-food/materials/,false,"Reports on multiple specific events in the materials industry, such as funding rounds, product launches, and partnerships, in a news-style format.",Materials: Latest News 2025 - vegconomist: the vegan business magazine,none,"At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first collaborative project between the athletic brand and UNLESS, a company known for producing garments without synthetic materials or plastic content. The limited-edition collection, which includes hoodies, t-shirts, and shorts, is designed to meet athletic performance standards while being made entirely from regenerative, plant-derived materials. Once worn out, each item can be composted, leaving no plastic residue or synthetic waste behind. The collection was introduced through an installation at Fuorisalone that depicted the full life cycle of the garments, from raw plant inputs to finished products, and eventually to compost. The exhibition aligned with the broader themes of circularity and material innovation …
+
+Stephanie Downs, CEO of UNCAGED Innovations, is a serial entrepreneur with over 20 years of experience and a leading expert in animal-free material alternatives for the fashion and automotive industries. In 2020, she co-founded UNCAGED Innovations with Dr. Xiaokun Wang, pioneering sustainable leather alternatives made from grains at scale. The company is currently developing prototypes for global high-fashion brands and automotive leaders such as Jaguar Land Rover. In this op-ed, Stephanie discusses the growing shift toward bio-based materials in fashion and how the industry is turning to farming for sustainable material innovation. She explores the role of agricultural by-products in creating next-generation alternatives to traditional leather, highlighting the economic opportunities for farmers and the environmental benefits of moving beyond plastic-based vegan materials. Why Sustainable Fashion …
+
+The Ethical Luxury Summit and the 6th Annual Vegan Fashion Week Golden Hour Fashion Show will take place this week in Los Angeles, bringing together industry leaders to discuss sustainability, ethics, and innovation in high-end fashion. The events will feature panel discussions, designer showcases, and a fundraising gala, with a focus on sustainable materials, ethical production, and alternative textiles. Addressing ethics and sustainability in fashion According to Emmanuelle Rienda, founder & president of Vegan Fashion Week, the organisation’s mission is to address both ethical and environmental concerns within the fashion industry. “Vegan fashion is the idea of producing and consuming fashion without harming or using animals. Sadly, animals are still left out of the conversation when it comes to sustainability or the climate emergency,” Rienda …
+
+Cultivated meat company Meatable has partnered with animal-free leather producer Pelagen to improve the efficiency and scalability of cultivated leather. Through the partnership, Pelagen will explore the use of opti-ox™ — a technology developed by Meatable co-founder Mark Kotter to program stem cells into any cell type — to enhance the production of skin tissue from animal cells. The two Netherlands-based companies will also collaborate to develop the most effective cell culture media composition and process, with the aim of lowering costs, improving quality, and increasing speed and efficiency. Pelagen specializes in creating biologically comparable leather alternatives by engineering skin tissue without animals. The collaboration is significant for Meatable since it marks the company’s expansion outside the food industry. “We are proud to partner with …
+
+London-based biotechnology company Modern Synthesis has raised $5.5 million in an oversubscribed funding round led by Extantia Capital, with additional investments from Artesian and Collaborative Fund. The financing will support the company’s efforts to scale production at its pilot facility and meet growing demand from fashion brands seeking sustainable material alternatives. Fashion brands are expected to face a shortage of 133 million tonnes of low-impact raw materials by 2030 due to increasing regulatory pressure to decarbonize. Modern Synthesis aims to address this gap with its biomaterial technology, which uses nanocellulose—a fibre derived from microbial fermentation—to create alternatives to animal leather, synthetic leather, and plastic-coated textiles. The company’s proprietary process leverages the strength of nanocellulose, which is significantly stronger than steel at the nanofiber level, to …
+
+France’s Faircraft, a cultivated leather startup based in Paris, announces it has raised €15 million to expand its team and scale up operations to meet the increasing demand for sustainable materials. Faircraft was founded in 2021 by CEO Haïkel Balti, an engineer in materials science, and biochemist César Valencia Gallardo. Leveraging cell biology and unique tissue engineering techniques, they aim to offer a new class of materials with a lower environmental impact, starting with “real leather without the animal.” Kindred Ventures (USA), Cap Horn (France), BPI France, Blue Wire Capital (UK), Sake Bosch (Netherlands), Entrepreneur First (UK), Alliance for Impact (France), and Heirloom (USA), backed the startup’s sustainable leather in this round. “Lab-grown leather represents a major evolution that goes far beyond the fashion industry …
+
+German biotech company AMSilk GmbH has entered into a long-term partnership with Ajinomoto Foods Europe, an affiliate of the Ajinomoto Group, to manufacture biobased silk proteins at large scale for biodegradable textiles. The collaboration will leverage Ajinomoto’s extensive industrial expertise in precision fermentation and its strategically located site in Nesle, France. The facility is close to AMSilk’s key customers in the premium textiles and consumer goods industries. Additionally, it uses local raw materials and renewable energy, aligning with AMSilk’s commitment to sustainable business practices. Hiroshi Kaneko, President of Ajinomoto Foods Europe, shared: “We are thrilled to partner with AMSilk and are committed to accelerating the market development of their innovative products by supporting their large-scale biomanufacturing efforts. Together, we aspire to create a substantial economic and social …
+
+San Francisco-based startup GOB has launched the world’s first compostable earplugs made entirely from mycelium, an eco-friendly alternative to traditional plastic-based earplugs. Mycelium, the root structure of mushrooms, offers a biodegradable solution to the estimated 40 billion plastic earplugs produced globally each year, many of which contribute to environmental pollution. The earplugs are created in partnership with Ecovative, a leader in mycelium technology, and are produced using agricultural byproducts that are formed into shape by robotic systems. GOB’s earplugs have been designed to maintain sound clarity while providing effective noise reduction. Unlike traditional foam earplugs that can distort certain frequencies, GOB’s product is described as offering balanced sound absorption while avoiding the muffling effect commonly associated with PVC-based products. Earplugs that feed the soil GOB’s …
+
+Two Danish companies — Beyond Leather Materials and the furniture house TAKT — have partnered to create high-quality furniture that combines Scandinavian design with environmentally friendly materials. After years of collaboration, the companies have finally introduced eight of TAKT’s design chairs upholstered with Leap, Beyond Leather Materials’ vegan-certified leather alternative made from apple waste. The collaboration marks the first time Leap is used in furniture and TAKT’s first vegan upholstery option. “At TAKT, we aim to create furniture that is as good for the planet as for the people, and Leap fits perfectly into that vision,” said Michael Lysemose, Product Developer at TAKT. “We wanted to offer an animal-free option that would still be of high quality and would match with our Design Principles, and …
+
+Qorium, a Dutch biotech startup founded by cultivated meat pioneer Mark Post, has announced a significant milestone in scaling up the production of cultivated leather. Qorium’s platform combines specifically developed cultured cells with tissue engineering processes to create a product with the same strength, durability, and appearance as animal leather but without its environmental impact. Using a newly scaled-up tissue bioreactor, the biotech company says it has produced a 35x35cm sample of cultivated leather — the first proof of concept for full-scale commercialization of its production process. CEO Michael Newton shared, “This sample is tangible proof that a future where high-quality, high-performing leather can be produced on-demand, without the animal welfare and environmental disadvantages of traditional material, is just around the corner. The challenge of …
+
+UK upcycled materials startup Arda Biomaterials continues to work on introducing its animal- and plastic-free material New Grain — developed from spent grain from breweries — to the public. Following a partnership with the sustainable brand BEEN London, Arda announces today a collection of sustainable fashion accessories crafted with New Grain, developed using spent brewery barley grain from London’s iconic craft beer producer Beavertown Brewery. TJ Mitchell, CTO of Arda Biomaterials, shares: “This partnership is a perfect example of how we can be fast-movers in supporting local supply chains and contributing to a circular economy, all while offering consumers unique products directly linked to their favourite breweries and distilleries, such as Beavertown.” Cardholders from your favorite beer The collection’s first product is a limited edition …
+
+Chinese design studio NONGZAO has launched a new project called CONSUMER that explores using mycelium and agricultural waste to transform everyday plastic objects into aesthetically unique biodegradable items. Designers Gang Xu, Yatu Tan, Lili Liang, and Zixin He started by using popular and widely available plastic stools, chairs, and lighting fixtures as molds for the mycelium to grow on coffee grounds and rice husks. Coffee grounds are rich in nutrients such as cellulose and lignin, which favor mycelium growth while allowing food waste to be turned into functional objects. Additionally, the process recycles waste and absorbs carbon, reducing atmospheric CO2 levels. Breaking from industrial waste Every mold infused with the biological material transforms into a unique and organic form, shaped by the growth patterns of …
+
+Biomaterials innovator MycoWorks and its previous investor, General Motors, partnered to co-develop mycelium materials tailored for car interiors in 2022. Two years later, the companies introduced what they claim to be the first automobile to incorporate a mycelium bio-based material as an alternative to plastic and leather. The automobile, Cadillac’s latest concept EV SOLLEI, features MycoWorks’ Fine Mycelium in an iridescent version in the charging mats on the console and door map pockets, showcasing its versatility in sustainable automotive design. As Cadillac’s design director Erin Crossley stated, the new concept aims to redefine travel and material usage with an optimistic, celestial-inspired design. “The SOLLEI concept cultivates the vision for limitless expression and artful integration between travel and leisure,” he added. Pioneering mycelium materials MycoWorks, founded in …
+
+Spanish multinational clothing company Inditex, owner of Zara and Massimo Dutti, among other fashion brands, has announced a minority stake investment (the sum has not been disclosed) in GALY, a Brazilian and US biotech producing cultivated cotton from plant cells. GALY was founded in 2019 by Luciano Bueno, a former Deloitte executive. The startup has raised over $33.5 million from notable investors such as Sam Altman, former president of Y Combinator and current CEO of OpenAI, John Doerr from VC Kleiner Perkins, and investment funds such as Material Impact, Agronomics, and Brinc. According to Reuters, Inditex CEO Oscar Garcia Maceiras says the move aligns with the company’s goal of using 25% new-generation materials by 2030. Inditex has already invested in the sustainable material companies Findland’s Infinite …
+
+New York-based UNCAGED Innovations today announces it has raised an oversubscribed $5.6M Seed investment for its sustainable leather made from grains. The round was co-led by Green Circle Foodtech Ventures and Fall Line Capital, with participation from Ponderosa Ventures, Golden Seeds, and existing investor InMotion Ventures, the investment arm of JLR (Jaguar Land Rover). This investment will be used to bring the product to market, increase production, and expand the team. The latest capital follows the company’s 2023 pre-seed round in which UNCAGED secured $2 million. Director and Head of Sustainability at JLR Rossella Cardone commented at the time, “This is in-line with our strategy on the sustainability and provenance of the materials we use. We must embrace new material possibilities, new processes, and new …
+
+OtterBox launches a new and luxurious mobile phone case made from Desserto, a plant-based material derived from the Nopal cactus, to the iPhone 15 series and Apple Watches. According to the company, the Symmetry Series cactus leather cases can withstand everyday drops and bumps. The case also features raised edges for added protection around the display and camera. The Symmetry Series Cactus Leather Case is MagSafe compatible, so MagSafe accessories can be connected at any time. The OtterBox Apple Watch band made from cactus leather rounds off the range of accessories and is designed to be worn all day long. The cactus leather watch bands are characterized by precise stitching and perfect integration with the Apple Watch, according to the company. Made from the same …
+
+A survey by animal rights charity PETA has found a considerable increase in brands offering vegan car interiors worldwide. PETA contacted the most popular car brands in the biggest global markets to find out whether they offer interiors free of animal-derived materials such as leather and wool. Cabin surfaces, seats, trim, and steering wheels were all taken into account. Mercedes-Benz and BMW confirmed that they now offer several models with vegan interiors; the latter recently announced that the 5 Series Touring would feature seat surfaces made from an innovative leather alternative called Veganza. Fiat also offers animal-free interiors, as does Volkswagen for several of its models available on the German market. Volvo, Citroën, Dacia, Peugeot, Renault, smart, and Polestar all offer vegan interior options either …
+
+Spanish biomaterials producer Polybion has announced that its cultivated cellulose, Celium, is now available worldwide. The company claims the material is more than a leather alternative, and will create an “entirely new category” due to its unique properties. Celium is grown by feeding bacteria with agroindustrial fruit waste; the cells then self-organize and create a cellulose structure as a metabolic by-product. This structure undergoes a sustainable stabilization process, and the resulting leather-like material can be dyed, embossed, and tanned with chromium-free formulations using existing infrastructure. The material’s properties can be tailored for applications such as fashion, sportswear, and the automotive industry — for example, the thickness of the material can be controlled as it grows. Celium is plastic-free and has a much lower environmental impact …
+
+Swedish startup Saveggy has raised €1.76 million (SEK 20M) for its plant-based alternative to plastic packaging designed to preserve the shelf life of vegetables and fruits and prevent food waste. The startup’s plant-based coating is said to be the only alternative available offering the same shelf life extension as plastic packaging. Additionally, it is the only edible coating for fruits and vegetables with edible skin, such as cucumbers, apples, and eggplants, approved according to EU regulations. Starting with a solution for cucumbers, Saveggy will use the newly raised funds to produce this innovative material at an industrial scale and successfully bring it to market The round was led by impact investor Unconventional Ventures. LRF Ventures, Almi Invest GreenTech, and industry angels also backed the startup’s plastic-free …
+
+Spiber Inc., a Japanese biotech “brewing” sustainable materials for the fashion, automotive, and personal care industry, announces it has raised over JPY10 billion (around $65M) in equity financing. Spiber has raised a total funding of $489 million over 9 rounds. The funding, which included additional investments from existing shareholders, will allow the company to accelerate mass production of its innovative Brewed Protein materials and facilitate global sales. Founded in 2007, Spiber uses precision fermentation and polymer and material science to develop protein-based alternatives to animal and petrochemical materials. Its polymers can be used to make spider silk, wool, cashmere, leather, fur, and more. The company already operates biomanufacturing plants in Thailand and is building another in Iowa, USA. Kazuhide Sekiyama, Director and Representative Executive Officer …",vegconomist.com,2025-04-09,15,Materials: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07065273067,92,206,150.2440191
+https://vegconomist.com/meat/vows-cultivated-quail-approval-food-standards-australia-new-zealand/,true,Reports on a specific real-world event (approval of cultivated quail) with news-style reporting,Vow's Cultivated Quail Receives Approval From Food Standards Australia New Zealand - vegconomist - the vegan business magazine,Australian cultivated meat company Vow is one step closer to launching cultivated quail in its home country after the product received approval from Food,"Australian cultivated meat company Vow is one step closer to launching cultivated quail in its home country after the product received approval from Food Standards Australia New Zealand (FSANZ).
+
+FSANZ completed a first round of statutory public consultation regarding the cultivated quail in February 2024, receiving 40 submissions and one late comment. After considering the feedback and reviewing the evidence, FSANZ undertook a second round of statutory public consultation between November 12 2024 and January 12 2025. The organization sought submissions on two new draft standards, one new draft schedule, and draft consequential variations to other provisions of the Australia New Zealand Food Standards Code. 22 submissions were received.
+
+FSANZ approved the draft standards, schedule, and other variations with some amendments on March 26, before notifying the Food Ministers’ Meeting of its decision on April 7. Ministers now have 60 days to review these changes. If they accept FSANZ’s recommendations, the regulatory approval process will be completed and Vow will be able to commercialize its products in Australia and New Zealand.
+
+## Scaling up production
+
+Vow has achieved a significant milestone in scaling its operations, completing the largest-ever cultured meat harvest in history with 650 pounds of cultivated quail produced in March 2025, according to a Vow spokesperson. The company now operates the world’s largest food-grade cell culture reactor (20,000 liters), which has enabled the production of up to 2,200 pounds of cultured quail per month.
+
+With plans to scale production by up to 50x by year-end, Vow aims to meet growing demand, particularly in Singapore, where demand for its products has increased by over 200% month-over-month.
+
+In a report, FSANZ concludes that Vow’s quail embryonic fibroblast cell line is genetically stable with minimal microbiological risks. The authors also find that there are no toxicological concerns related to the cell media or inputs used in the production process, while the nutrient content of the harvested cells does not raise any nutritional safety concerns. Furthermore, the report notes that the harvested cells are unlikely to pose a food allergenicity risk to the general population.
+
+## No safety concerns
+
+The approved draft standards set out requirements for cultivated foods in Australia, including labelling requirements such as the use of the statement “cell-cultured” or “cell-cultivated” for food identification purposes. They also prohibit cultivated ingredients from being added to special-purpose foods such as infant formula or medical foods without additional pre-market assessments.
+
+Vow already sells its cultivated quail-based products in Singapore and Hong Kong; the latter does not have a novel foods regulatory process, but used Singapore’s approval through a framework of international cooperation. Despite this success, Vow has faced financial challenges and was forced to lay off almost a third of its workforce earlier this year as it sought more funding.
+
+“We don’t want to start looking prematurely for customers, but you should see us popping up in restaurants, hotels, farmers markets, and more once we get that final tick of approval,” Vow co-founder and CEO George Peppou told Food & Drink Business. “The approval will apply to Australia and New Zealand, but we’ll be focused on east coast Australia, especially Sydney and Melbourne, first and foremost.”",vegconomist.com,2025-04-08,16,Vow's Cultivated Quail Receives Approval From Food Standards Australia New Zealand - vegconomist - the vegan business magazine,article,0.04047216695,27,131,150.2440191
+https://vegconomist.com/organisations-and-brands/scottish-enterprise/,false,Reports on a specific corporate action (grant received) in a news-like format.,Scottish Enterprise News - vegconomist - the vegan business magazine,"Find all Scottish Enterprise news in chronological order with our extensive archive and stay informed on Scottish Enterprise and the vegan, plant-based and cellular agriculture market.","Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …",vegconomist.com,2025-04-14,10,Scottish Enterprise News - vegconomist - the vegan business magazine,article,0.0200610403,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/natures-fynd/,false,Reports on a specific corporate action (Nature's Fynd product launch) in a news-like format.,Nature's Fynd News - vegconomist - the vegan business magazine,"Find all Nature's Fynd news in chronological order with our extensive archive and stay informed on Nature's Fynd and the vegan, plant-based and cellular agriculture market.","Chicago’s Nature’s Fynd, which discovered microbes with origins in Yellowstone National Park and uses breakthrough fermentation technology produces to produce its new-to-the-world, nutritional fungi protein called Fy, announced yesterday that its Fy Breakfast Bundle was available for pre-order. Less than 24 hours later, its website states that the Breakfast Bundles are already sold out.
+
+Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations. The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan. Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted …",vegconomist.com,2025-04-11,13,Nature's Fynd News - vegconomist - the vegan business magazine,article,0.06541535971,86,223,150.2440191
+https://vegconomist.com/imprint-2/,false,"This is an imprint/legal information page, not a news article.",Imprint - vegconomist - the vegan business magazine,"Editors and guest authors: Kandice Vincent, Bethany Chester, Vera Oswald, Peter Link, Simon Isbrecht, Nadine Filko, Alex Shandrovsky, Elysabeth Alfano,","Editors and guest authors: Kandice Vincent, Bethany Chester, Vera Oswald, Peter Link, Simon Isbrecht, Nadine Filko, Alex Shandrovsky, Elysabeth Alfano, Mathilde Do Chi, Susanne van Veenendaal, Philipp Wolf, Nils Knoop, Alex Crisp, Nicholas Dahl.
+
+vegconom GmbH
+
+Fiskediek 1
+
+49413 Dinklage
+
+Germany
+
+
+Phone.: +49 30549090501
+
+e-mail: [email protected]
+
+
+Register court: Oldenburg Local Court
+
+Register number: HRB 208970
+
+
+Managing Director: Peter Link
+
+
+Sales tax identification number: DE295509957
+
+
+Responsible party within the meaning of § 18 para. 2 MStV:
+
+Peter Link, Fiskediek 1, 49413 Dinklage
+
+
+Platform of the EU Commission for online dispute resolution: https://ec.europa.eu/consumers/odr
+
+
+We are neither obliged nor willing to participate in dispute resolution proceedings before a consumer arbitration board.
+
+Fiskediek 1
+
+49413 Dinklage
+
+Germany
+
+Phone.: +49 30549090501
+
+e-mail: [email protected]
+
+Register court: Oldenburg Local Court
+
+Register number: HRB 208970
+
+Managing Director: Peter Link
+
+Sales tax identification number: DE295509957
+
+Responsible party within the meaning of § 18 para. 2 MStV:
+
+Peter Link, Fiskediek 1, 49413 Dinklage
+
+Platform of the EU Commission for online dispute resolution: https://ec.europa.eu/consumers/odr
+
+We are neither obliged nor willing to participate in dispute resolution proceedings before a consumer arbitration board.
+
+Version: 12.04.2025, 18:50:41 Clock",vegconomist.com,2025-04-12,12,Imprint - vegconomist - the vegan business magazine,article,0.02690599133,5,104,150.2440191
+https://vegconomist.com/organisations-and-brands/the-plant-based-treaty/,false,"Reports on multiple specific events related to the Plant Based Treaty, including endorsements by various cities and actions by activists.",The Plant Based Treaty News - vegconomist - the vegan business magazine,"Find all The Plant Based Treaty news in chronological order with our extensive archive and stay informed on The Plant Based Treaty and the vegan, plant-based and cellular agriculture market.","The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally. Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht. The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers. “Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council …
+
+The City Council for West Hollywood, California, has unanimously voted to endorse the Plant Based Treaty. The council will now urge the US government, along with other national governments, to negotiate a Global Plant Based Treaty. In a resolution initiated by Vice Mayor Chelsea Byers, the council acknowledged the threat posed by the global climate crisis and the need for “bold and immediate action”. The document notes that plant-based meals have a much lower carbon footprint than animal-based meals, adding that the City of West Hollywood has a history of prioritizing climate action and sustainable food policies. It also mentions the city’s Climate Action and Adaptation Plan (CAAP), which is targeting carbon neutrality by 2035. The resolution was successfully passed last week. Plant-based procurement Earlier …
+
+Darebin Council recently passed a motion becoming the first Australian council to endorse the global Plant Based Treaty having been overwhelmingly accepted with eight votes in favour and just one against the motion. The organisation advocates for a shift towards a plant-based food system, calling for a global agreement that aligns the food system to the Paris Agreement, along with the implementation of best practices in plant-based food policy at the city and institutional levels. The proposed treaty has been endorsed by 30 cities, including Los Angeles, Amsterdam, Edinburgh, and recently, Belfast. It has thus far generated support from 150,000 individual endorsers, 5 Nobel laureates, IPCC scientists, and more than 3000 groups and businesses, including The Australian Vegetarian Society (NSW), Animals Australia, Animal Justice Party …
+
+Vegan activist and founder of VBites, Heather Mills, recently named Woman of the Year at this year’s Vegan Women Summit, previously announced she was to appear at the Bonn Climate Conference to call for a global Plant Based Treaty and hand out 2000 free VBites hotdogs. During the event in Germany this week, Mills together with around a dozen climate activists began an impromptu protest inside the dining hall while delegates and UN officials queued for their lunch, with chants of, “If you care about the climate, eat vegan for your lunch” and “Food system change now, sign the Plant Based Treaty.” “Antonio Guterres, the UN Secretary-General gave a great speech yesterday BUT why is he not talking about the real issue; production of meat, …
+
+Vegan entrepreneur and charity campaigner Heather Mills is set to appear at the Bonn Climate Conference in Germany this week to call for a global Plant Based Treaty. Advocates for the treaty will set up a food truck at the entrance to the conference, giving out 2000 free hotdogs donated by Mills and her plant-based food company, VBites. At the conference, Mills will urge world leaders to make policy changes such as shifting subsidies from animal agriculture to the plant-based sector. She will also meet the United Nations Framework Convention on Climate Change (UNFCCC) to discuss a pathway to 100% plant-based catering at future climate conferences such as COP29. 18,000 people have already signed the Plant Based Treaty’s petition calling for all food served at …
+
+The Northern Irish capital, Belfast, has become the first city in Ireland to endorse calls for a global Plant Based Treaty. The campaign aims to address the impacts of climate change through a shift towards plant-based diets. The motion was brought by Councillor Paul Doherty, who previously helped to make Belfast a Right to Food City as part of a campaign working to end hunger. Doherty told Belfast Live that the council had already made progress in improving access to food through initiatives such as breakfast clubs, and said committing to the Plant Based Treaty was “an important next step”. Now that the motion has successfully passed, Belfast City Council will contact the Northern Ireland Assembly to call for a broader commitment to the treaty …
+
+Amsterdam has become the first capital city in the EU to endorse calls for a global Plant Based Treaty, which proposes addressing the impact of the food system on climate change by shifting towards a more plant-based diet. In a statement, the City of Amsterdam Council acknowledged that the food system has “a significant impact on the health of people and animals and contributes to the climate crisis”. It has set out plans to shift the protein ratio in the city’s diet from 40 to 60 percent plant-based by 2030, saying that the municipality “takes responsibility to drive changes in the food system, ensuring that all residents of Amsterdam have access to healthy, fair, sustainable, and affordable food and drinks”. The council has also adopted …
+
+Exmouth has become the fifth UK council to endorse the Plant Based Treaty, joining Edinburgh, Norwich, Lambeth, and Haywards Heath in the fight to address the impact of food production on the climate emergency. In a statement, the Exmouth Town Council declared its commitment to making a cleaner, greener, and healthier city by endorsing the treaty, adding that the initiative was crucial to its Climate Action Plan, which aims to establish a thriving, carbon-neutral community. As part of the endorsement, the Exmouth Council has pledged to improve the accessibility and availability of plant-based foods and has committed to implementing various policies, including campaigns and activities to encourage the adoption of plant-based foods and raise awareness about the environmental and health benefits of plant-based diets. Furthermore, it will promote food justice, particularly among low-income …
+
+As COP28 comes to an end, reports by the Plant Based Treaty and the UN Food and Agriculture Organization (FAO) have outlined how a 1.5°C-aligned food system could be achieved. The Plant Based Treaty has published a report called Safe and Just, which calls for a “vegan doughnut economics” strategy (adapted from the book Doughnut Economics by Kate Raworth) that meets everyone’s needs while staying within social and planetary boundaries. It provides a framework for transitioning to a plant-based food system within the timeframes for net zero, claiming that this could free up three-quarters of agricultural land for rewilding. Safe and Just also calls for a redirection of subsidies currently given to the meat and dairy industries towards improving the accessibility of plant-based food. Furthermore, …
+
+Lambeth has become the first borough of London, UK, to endorse the global Plant Based Treaty in an attempt to cut food-related emissions. As part of the endorsement, Lambeth Council has pledged to improve access to plant-based foods among residents, with the aim of promoting food security and better health as well as lower emissions. Vulnerable households will receive vouchers to buy fresh local produce, while fruit and vegetable intake will be promoted to children through school activities. The council will also measure its food-related emissions and work to reduce them; this will include lowering the consumption of animal products at council-run events. Businesses that prioritise sustainable agriculture practices and food procurement will be supported, while council communications channels will be used to promote sustainable …
+
+Plant Based Treaty campaigners have handed out 2000 free vegan hotdogs from a food truck outside the Bonn Climate Conference, sending delegates a message that food system change is essential in tackling the climate crisis. The campaign group also handed delegates over 100 copies of its newly-published position paper, 21 Cities Call for a Global Plant Based Treaty. The paper outlines the immediate cuts required to emissions from animal agriculture and fossil fuels to prevent climate breakdown. “We started the vegan Food for Thought truck as a way to engage with the public and decision-makers about sustainable plant-based diets. Plant-based food not only has the smallest environmental and climate footprint but offers familiar dishes that are very tasty,” said campaigner Lea Goodett. It comes as …
+
+Edinburgh becomes the first Scottish city and the first European capital to join the Plant Based Treaty initiative in response to the climate emergency. Haywards Heath in the UK, Boynton Beach in Florida, Los Angeles, Rosario in Argentina, one city in Turkey, and fourteen cities in India have joined The Plant Based Treaty. Since its launch in August 2021, the initiative has received support from 70,000 individual endorsers, 5 Nobel laureates, IPCC scientists, more than 1000 NGOs, and 1000 businesses. Green Councillor Steve Burgess presented the Plant Based Treaty to The City Council of Edinburgh, which voted unanimously to produce an impact assessment on the implications of endorsing The Treaty. The finalized report shows that “meat and dairy consumption must reduce to achieve climate targets” because food-related emissions and …",vegconomist.com,2025-04-01,23,The Plant Based Treaty News - vegconomist - the vegan business magazine,article,0.05142711181,51,167,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/hoxton-farms-sumitomo-target-asias-health-crisis-cultivated-pork-fat/,true,Reports on a specific business partnership and product development in the food industry.,Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat - vegconomist - the vegan business magazine,"Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This","Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients.
+
+“This partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK”
+
+
+The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization.
+
+Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see an increasing demand for healthier and more sustainable food options.”
+
+## Meat consumption challenges
+
+Asia’s rapidly growing meat consumption has been linked to an increase in diet-related diseases, including obesity, which affects over 40% of adults in the region, according to Hoxton Farms. As demand for meat is projected to rise by 78% by 2050, concerns over the environmental and economic impacts of traditional meat production have also intensified.
+
+In response to these issues, Hoxton Farms has developed Hoxton Fat, a cultivated fat product derived from pork stem cells. This fat alternative offers a healthier option compared to traditional animal fats, with the potential for customization to meet specific nutritional needs. Hoxton Fat can be used as a drop-in replacement in various food products, from soups and sauces to meat-based items, allowing manufacturers to reduce reliance on both animal fats and plant oils.
+
+Takeo Kojima, Head of Sumitomo Corporation’s Agri-Innovation Unit, added: “We view Hoxton Farms’ cultivated fat as an important step forward in addressing food security challenges in Asia, providing a more sustainable and healthier alternative to traditional animal fats.”
+
+Hoxton Farms is also exploring ways to further improve the health profile of Hoxton Fat, including reducing saturated fat content and enhancing beneficial nutrients like omega-3 fatty acids. These developments seek to address the growing concerns about public health in Asia, particularly in urban areas where unhealthy dietary habits are most prevalent.
+
+## Strengthening food security
+
+JACA, which works to develop policy and industry guidelines for cellular agriculture in Japan, has expressed support for the collaboration, noting its potential to strengthen both food security and sustainability in the region.
+
+President Megumi Avigail Yoshitomi stated, “The collaboration […] enables Japanese stakeholders efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply. We hope that this partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK in the field of food technology.”",vegconomist.com,2025-03-27,28,Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat - vegconomist - the vegan business magazine,article,0.04280904822,25,132,150.2440191
+https://vegconomist.com/society/nyc-health-hospitals-marks-milestone-of-2-million-plant-based-meals-served/,true,Reports on a specific event (NYC Health + Hospitals serving 2 million plant-based meals) in a news-like format.,NYC Health + Hospitals Marks Milestone of 2 Million Plant-Based Meals Served - vegconomist - the vegan business magazine,"In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since","In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients.
+
+“By helping New Yorkers lead healthier lives, we are building a healthier city for us all”
+
+
+The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension.
+
+“It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I am so proud of our team, who have collaborated with NYC Health + Hospitals to be the first in the nation to introduce a successful robust plant-based menu,” commented Philip DeMaiolo, CEC, AAC, Sodexo corporate chef at NYC Health + Hospitals.
+
+Beyond the health benefits, the transition to plant-based meals has also had environmental and economic impacts. The shift resulted in a 36% reduction in carbon emissions and a 59-cent per meal cost savings.
+
+Meals are prepared at the Culinary Center in Brooklyn, where the team creates dishes from scratch. The hospital’s foodservice staff play a key role in educating patients about the nutritional benefits and flavors of the plant-based options. New dishes are introduced as “Chef’s Recommendations” and only added to the menu if they achieve a patient satisfaction rate of 80% or higher.
+
+## Encouraging long-term healthy habits
+
+In addition to the meals served during their hospital stay, patients are given a booklet with plant-based recipes to help them maintain healthy eating habits after discharge.
+
+City officials expressed their support for the program. Mayor Eric Adams, who advocates for plant-based eating following his own health journey, stated, “By helping New Yorkers lead healthier lives, we are building a healthier city for us all.”
+
+## Cultural relevance and program success
+
+Kate MacKenzie, executive director of the Mayor’s Office of Food Policy, also underscored the program’s success, noting that the plant-based options are not only nutritious but also culturally relevant to the diverse patient population in New York City.
+
+The hospital system’s plant-based offerings include a variety of dishes, such as Black Bean Burgers, Curried Kabocha Squash, Sloppy Joe, and Vegetable Paella. As the program continues to grow, NYC Health + Hospitals plans to introduce even more plant-based meals in the future.
+
+“It’s truly inspiring to see how our food and nutrition teams work tirelessly every day to improve the well-being of our patients through the power of healthy, plant-based food. The dedication and passion behind every meal served are making a real difference in the lives of those we care for,” said Samantha Morgenstern, vice president of operations at Sodexo for NYC Health + Hospitals.",vegconomist.com,2025-03-31,24,NYC Health + Hospitals Marks Milestone of 2 Million Plant-Based Meals Served - vegconomist - the vegan business magazine,article,0.0281305646,32,135,150.2440191
+https://vegconomist.com/health/plant-based-menus-spanish-schools-healthy-sustainable-cafeterias-decree/,true,Reports on a specific real-world event (government decree) with news-style reporting,Plant-Based Menus to Be Available at Spanish Schools as Government Approves Healthy & Sustainable Cafeterias Decree - vegconomist - the vegan business magazine,Menus at Spanish schools are set to be transformed after the government's Council of Ministers approved the Royal Decree on Healthy and Sustainable School,"Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias.
+
+The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income.
+
+Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations.
+
+“We trust that this new decree will finally lead to offering children a more varied, balanced, and healthy diet, and that they will be able to learn about the benefits of a more plant-based diet,” said Verónica Larco, communications director at ProVeg Spain.
+
+## “Countless benefits”
+
+The decree will also guarantee daily consumption of fresh fruits and vegetables in all schools with cafeterias, requiring that at least 45% of the produce served is seasonal to benefit Spanish farmers and the environment. Sugary foods and energy drinks will be eliminated from cafeterias and school vending machines, while fried and pre-cooked foods will be limited.
+
+It is hoped that the legislation could help to address childhood obesity, which disproportionately affects children from poorer backgrounds. It will also benefit the environment by increasing the proportion of plant-based foods consumed.
+
+“It’s entirely feasible to bring healthier, more sustainable, plant-based menus to school cafeterias,” said Larco. “For years, ProVeg has been working with various institutions in the United Kingdom and Germany to implement the School Plates initiative. This initiative not only develops high-quality menus but also reduces their costs, demonstrating the countless benefits.”",vegconomist.com,2025-04-23,1,Plant-Based Menus to Be Available at Spanish Schools as Government Approves Healthy & Sustainable Cafeterias Decree - vegconomist - the vegan business magazine,article,0.02465591198,25,129,150.2440191
+https://vegconomist.com/fairs-events/angeopro-yeast-protein-best-ingredient-innovation-world-food-innovation-awards/,true,Reports on a specific event (award) with factual details and news-style reporting,AngeoPro Yeast Protein Named Best Ingredient Innovation at World Food Innovation Awards - vegconomist - the vegan business magazine,"AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food","AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards.
+
+The awards were hosted by FoodBev and took place on March 17, 2025, at the IFE International Food and Beverage Exhibition’s Trend and Innovation Platform in London, UK. AngeoPro Yeast Protein beat a record number of entries to take the top spot.
+
+The accolade recognizes products that meet consumers’ evolving needs, offering innovative, sustainable, and nutritious options. AngeoPro is a plant-based option that is said to provide a complete amino acid profile, superior digestibility, and exceptional functional properties.
+
+The ingredient has a neutral taste and is created using fermentation. According to Angel Yeast, it significantly reduces land, water, and energy consumption compared to conventional animal or plant-based proteins. AngeoPro is suitable for use in high-protein beverages, snacks, dairy alternatives, and performance nutrition.
+
+## “Reshaping the future of protein ingredients”
+
+Angel Yeast has over 30 years of experience in yeast and fermentation technology, and a presence in more than 170 countries. Last month, the company announced it had completed the construction of a new facility in China that will be able to produce 11,000 tons of high-quality yeast protein per year.
+
+Research indicates that yeast protein consumption enhances immune function and can significantly increase the abundance of beneficial gut bacteria, leading to enhanced metabolic efficiency and better overall health outcomes.
+
+“We are deeply honored to receive this recognition, which validates AngeoPro’s role in reshaping the future of protein ingredients,” said Eric Ao, General Manager of Angel Yeast Europe. “This award fuels our commitment to driving innovation that addresses both consumer needs and planetary challenges.”",vegconomist.com,2025-03-27,28,AngeoPro Yeast Protein Named Best Ingredient Innovation at World Food Innovation Awards - vegconomist - the vegan business magazine,article,0.03415453804,27,133,150.2440191
+https://vegconomist.com/organisations-and-brands/proveg-international/,false,"The content is a collection of articles and announcements from ProVeg International, not a single news article reporting a specific event.",ProVeg International News - vegconomist - the vegan business magazine,"Find all ProVeg International news in chronological order with our extensive archive and stay informed on ProVeg International and the vegan, plant-based and cellular agriculture market.","Despite impressive growth in the plant-based sector, many consumers still hesitate to try – or stick with – plant-based foods. What’s behind this resistance? At ProVeg International’s New Food Hub, they’ve taken a closer look at the five biggest misconceptions that continue to shape consumer attitudes – and how businesses can overcome them. One major sticking point? Taste. Some consumers still associate plant-based foods with bland textures and unappealing flavours – a perception partly left over from early product iterations. But as ProVeg explores in its article, brands today have an arsenal of tools, from R&D improvements to influencer-led marketing, to turn this perception around. Taste is the most crucial factor for flexitarians when choosing plant-based foods, so make sure that your products can impress …
+
+As Europe’s farmers face multiple threats – climate change, financial pressures, changing consumer demands, and shifting policy – many are wondering: what does a viable, sustainable path forward look like? In the latest episode of the New Food Hub Podcast by ProVeg International, host Gemma Tadman dives into that question with Simon Kraemer, a regenerative agriculture expert working with farmers across Europe through the European Alliance for Regenerative Agriculture. Their conversation explores the complex landscape of diversification – what it means in practice, how it’s being implemented, and why it’s critical for the future of farming. Despite the challenging agricultural landscape, Simon explains that farmers are motivated and excited by the concept of ‘sustainability’ and with this, diversifying to growing plant proteins or adopting regenerative …
+
+Consumer habits are changing fast, with Millennials and Gen Z making a significant impact. These generations are increasingly conscious of their food choices and are shaping the future of the food industry through their purchasing power, digital influence, and values-driven consumption. Among these generations, plant-based eating has become more popular, fuelled by concerns about health, sustainability, and animal welfare. According to the latest Smart Protein Project survey, Gen Z has the highest rates of vegetarians (7%), vegans (4%), and pescatarians (5%) in Europe. In contrast, omnivores are more prevalent in the Boomer and Gen X groups. However, flexitarianism – the practice of reducing meat consumption without eliminating it entirely – is not confined to younger generations. Adoption rates are similar across Boomers (29%), Gen X …
+
+ProVeg International has selected 20 young advocates from a pool of over 500 applicants to join its 2025 Youth Board, a global initiative focused on advancing plant-based food systems. The board members, aged 15 to 29, represent diverse backgrounds and countries across the Americas, Europe, Africa, and Asia. The Youth Board will work closely with ProVeg’s United Nations team, contributing to policy discussions and participating in international events, including the Bonn Climate Conference in June, the World Food Forum in October, and COP30 in November. The board members will advocate for food system changes that reduce reliance on animal agriculture, which ProVeg states is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. ProVeg International CEO Jasmijn de Boo noted the strong interest …
+
+The future of plant-based food isn’t just in the hands of innovative brands or forward-thinking consumers – it’s also up to retailers, according to ProVeg International. With supermarkets responsible for 70% of food sales, they play a defining role in shaping the food environment. But are they doing enough to make plant-based the norm? In the latest episode of the New Food Hub podcast, ProVeg International speaks with Martine Van Haperen, an expert in food industry and food service. She sheds light on the current retail landscape for plant-based foods, the barriers preventing wider adoption, and how retailers can drive meaningful change. The silent majority wants change Consumers may say they want more plant-based options, but when they step into a supermarket, the dominance of …
+
+The Vegan Business Circle International is expanding across Europe and seeking motivated chapter leaders to build thriving local plant-based business communities. As a leader, you’ll organize networking events, receive a €1,000 seed grant, and earn commission from local memberships. Only 2 days left to apply (Deadline: 28 February) – don’t miss this opportunity! Apply here.
+
+The food delivery boom is changing how consumers engage with food, and plant-based brands must adapt. With global delivery revenues estimated to reach USD 1.40 trillion by the end of 2025, convenience is now a key driver of food choices. The rise of plant-based meal kits and restaurant delivery services makes plant-based eating more accessible than ever. Tapping into the food delivery trend Meal kit providers like Planthood and Purple Carrot are thriving, while mainstream services such as Gousto and HelloFresh are expanding their plant-based options. Meanwhile, Deliveroo and UberEats report growing demand for plant-based meals, showing a shift in consumer habits. Brands like Planty and Grubby in the UK are capitalising on this, offering frozen and fresh plant-based meal deliveries. New data suggests that …
+
+How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …
+
+Strong brand equity can make all the difference when the market is saturated with products. More than just a buzzword, brand equity represents the value your brand holds in the minds of consumers, influencing everything from loyalty and pricing power to market resilience. But how can plant-based brands cultivate strong brand equity, and why does it matter financially? The value of brand equity Big corporations like Coca-Cola have long recognised the financial power of brand equity, with the brand alone valued at over USD 106 billion. While plant-based brands may not yet have reached such high numbers, the same principles apply. A strong brand creates loyal customers, allows for premium pricing, and provides a buffer against market competition. Key benefits for plant-based brands Measuring brand …
+
+In some supermarkets, plant-based foods have been losing shelf space due to concerns over a perceived slowdown in growth. But is this really the end of the plant-based movement? Not at all, says ProVeg International. While some retailers hesitate, others are doubling down – and reaping the benefits. Lidl GB, for instance, recently introduced 28 new plant-based products and aims for 25% of total protein sales to come from plant-based sources by 2030. Their strategy reflects a broader reality: the plant-based market is evolving, not disappearing. As consumer habits shift and sustainability becomes an ever-greater priority, expanding your plant-based range is a smart business move. The market is maturing, not declining Despite economic challenges, the plant-based food sector continues to grow. In 2023, European plant-based …
+
+Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue. “In general, biofortification and conventional fortification are great tools to increase the …
+
+In the competitive world of food and drink, brand loyalty is a superpower, says ProVeg International in their latest New Food Hub article. When it comes to the fast-growing plant-based sector – arguably, securing loyalty from consumers becomes even more important. Yet, achieving it among plant-based and flexitarian consumers requires more than just good products – it demands a mix of emotional connection, consistent quality, and practical incentives. Fully plant-based consumers often exhibit strong preferences but are quick to switch if a brand doesn’t meet their evolving standards for taste, sustainability, or price. On the other hand, flexitarians – those exploring plant-based alongside traditional options – seek convenience and versatility, making them less immediately loyal but no less valuable to win over. Why loyalty matters …
+
+Tobias Leenaert is the author of How to Create a Vegan World: A Pragmatic Approach, a highly regarded book offering practical strategies for vegan advocacy. He is also the co-founder of ProVeg International. Tobias is known for his thoughtful, pragmatic, and solutions-oriented approach to building a more sustainable and compassionate food system. In this ar",vegconomist.com,2025-04-15,9,ProVeg International News - vegconomist - the vegan business magazine,article,0.06815281801,78,211,150.2440191
+https://vegconomist.com/category/politics-law/,false,Reports on various specific events related to politics and law concerning veganism and food regulations.,Politics & Law: Latest News 2025 - vegconomist: the vegan business magazine,none,"On April 23, a virtual debate focused on animal protection policies will bring together federal candidates from four major Canadian political parties. The event, held via Zoom, will be conducted in both English and French with simultaneous translation, and is open for media observation and public registration. The debate is organized by Animal Justice, the Montreal SPCA, the Vancouver Humane Society, the BC SPCA, and World Animal Protection. It marks only the second time a national debate dedicated to animal welfare has been held during a Canadian federal election campaign. Cross-party voices join the conversation Confirmed participants include Nathaniel Erskine-Smith (Liberal, Beaches—East York), Alistair MacGregor (NDP, Cowichan—Malahat—Langford), Elizabeth May (Green Party, Saanich—Gulf Islands), and Yves Perron (Bloc Québécois, Berthier-Maskinongé). All federal parties with representation in …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In a recent Upside & Impact: Investing for Change podcast episode, Elysabeth Alfano explored the urgency of food system transformation with Ertharin Cousin, CEO of Food Systems for the Future and former Executive Director of the World Food Programme. The discussion highlighted the need for smart capital, policy alignment, and a patient investment approach in the wake of the Make America Healthy Again (MAHA) initiative. In the Wake of MAHA, Is 2025 …
+
+Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …
+
+Mississippi has become the third state in the United States to enact a law prohibiting the manufacturing, sale, or distribution of cultivated meat. Governor Tate Reeves declined to sign House Bill 1006, which effectively bans lab-grown meat in the state, but because he did not veto it, the bill will still become law. The bill, passed unanimously by both the Mississippi House of Representatives and Senate, will become law on July 1, 2025. It establishes penalties for violations, including a fine of up to $500 and possible jail time of up to three months. Legislative background The legislation was introduced by Republican Representatives Bill Pigott and Lester Carpenter in January 2025 and is the first anti-cultivated meat bill to pass during the current legislative session. …
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+The UK government’s official climate advisor, the Climate Change Committee, has published its Seventh Carbon Budget. The report provides recommendations for reducing carbon emissions, including advice on replacing meat and dairy with alternative proteins. The recommendations include: “The right direction” A previous Climate Change Committee report published in 2023 was critical of the UK government’s progress towards adopting climate mitigation measures, noting that legislators had not set out plans to support the public in shifting to low-carbon diets. The authors found that a 20% reduction in meat and dairy consumption by 2030 could reduce emissions by 5 MtCO2e. A recent analysis by GFI Europe found that the UK government has invested £75 million in alternative protein innovation so far, making the country Europe’s second-largest public …
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+Two new documents released ahead of the Chinese government’s annual Two Sessions Summit have raised hopes of increased support for alternative proteins in the country. As reported by GFI APAC, the first document is an official notice from the Ministry of Agriculture and Rural Affairs outlining “Key Areas of National Agricultural Science and Technology Innovation” for 2024-2028. It identifies agricultural processing and food manufacturing as a priority, including research into novel foods to “create a new generation of food to meet new scenarios and special needs”. The document also mentions the importance of agricultural product quality and safety, including studies to assess the safety and nutritional efficacy of alternative proteins and other novel resources. This could potentially accelerate the development of a regulatory approval framework …
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+A bill introduced in the Georgia House of Representatives aims to impose new labeling requirements on plant-based and cell-cultured meat products in the state’s food service industry. House Bill 163, sponsored by Republican Representative Jordan Ridley, would require restaurants and other food vendors to disclose whether their food contains cell-cultured meat, plant-based alternatives, or both. The proposed law would amend Article 13 of Chapter 2 of Title 26 of the Georgia Code, which regulates food service establishments. If passed, the bill would legally define “conventional meat” as any food product “made wholly or in part from the carcass of any animal, including, but not limited to, cattle, swine, sheep, goats, fish, shellfish, and poultry.” Products containing plant-based or cell-cultured ingredients would be required to be …
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+At a recent event at the European Parliament, food industry stakeholders such as meat processors, plant-based companies, and farmers joined MEPs from various political parties to support protein diversification. The event was centred around a new position paper from nonprofit organisation SustainableFoundations, which outlines how polarised views on the future of proteins could be reconciled to build a more sustainable future. The gathering was reportedly a great success, with over 90 stakeholders, commission members, and representatives in attendance. Speaking at the event, MEP Cabral from the European People’s Party Group said the conservatives would work towards protein diversification, adding that it was important to collaborate to develop concrete solutions. MEP Friid of Renew suggested taking inspiration from Denmark, which became the first country to adopt …
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+A legislative committee in South Dakota has put forward a bill that would ban the manufacture, sale, and distribution of cultivated meat in the state. As reported by South Dakota Searchlight, the bill has already gained the approval of the House Agriculture and Natural Resources Committee with an 8-5 vote. Furthermore, another bill that would restrict state spending on cultivated meat has gained unanimous approval. However, more steps are required for the bills to become law, and both will need to pass the state House of Representatives. The news comes just weeks after a bill to ensure the clear labeling of cultivated meat products passed both chambers in the state. It is currently awaiting a decision by the governor. Alabama and Florida have already banned …
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+The past few years have seen attempts by lobbyists in several European countries to restrict the way plant-based products can be labelled, with apparent success in some cases. However, recent developments indicate that the tide may be turning in favour of plant-based companies. A Czech minister recently confirmed that plans to restrict the labelling of plant-based products would be abandoned, following significant backlash from consumers and industry. The proposed restrictions would have prevented meat alternatives from being described using terms such as “burgers” or “sausages”, making it difficult for companies to market their products. In France, decrees preventing plant-based food companies from using terms such as “steak” or “sausage” have been annulled after the Court of Justice of the European Union ruled that they were …
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+The Czech government has abandoned a proposed amendment that would have restricted the use of terms such as “soy sausage” and “mushroom schnitzel”. It comes after the planned changes faced widespread backlash, as businesses worried about the potential negative impact on their profits and consumers feared that purchasing plant-based products would become more complicated. ProVeg Czechia and Rostlinně, a Czech project that promotes plant-based cooking, also campaigned against the amendment. “We don’t want to meddle in people’s lives,” Minister Marek Výborný announced on X last week. “I trust producers to label their products fairly so that every customer knows exactly what they’re buying. Conversely, customers are competent and know what they’re purchasing. I really don’t have the ambition to educate people.” The abandonment of the …
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+The French Council of State has annulled two government decrees that sought to prohibit plant-based food producers from using terms traditionally associated with animal-based products, such as “steak” and “sausage.” The decision follows a ruling by the Court of Justice of the European Union (CJEU), which found that such national restrictions conflict with European regulations. The legal dispute dates back to 2020, when the French Parliament introduced a law barring the use of meat-related terminology for marketing plant-based products. This was later reinforced by a government decree issued in June 2022, followed by an updated decree in February 2024. However, several companies and professional associations challenged these restrictions, arguing they were incompatible with EU law. Before making its final ruling, the Council of State sought …
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+Lawmakers in South Dakota and South Carolina have advanced bills requiring cultivated meat products to be clearly labeled, reflecting the growing interest in transparency for consumers navigating alternative proteins. South Dakota on defining “cell-cultured protein” Last week, South Dakota’s House Agriculture and Natural Resources Committee unanimously approved House Bill 1022, which would mandate labeling for lab-grown meat products, defined as “cell-cultured protein.” The bill, proposed by the state Department of Agriculture and Natural Resources (DANR), now moves to the full House of Representatives. The legislation specifies that cell-cultured protein refers to products “made wholly or in part from any cell culture or the DNA of a host animal, grown or cultivated outside a live animal.” Any such product not labeled as “cell-cultured” or “lab-grown” would …
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+Over 130 organisations have written to Christophe Hansen, the European Commissioner for Agriculture and Food, asking him to develop an EU Action Plan for Plant-Based Foods by 2026. The groups represent several interests, including farmers, health professionals, consumers, animal welfare, and the environment. Among them are BEUC, ProVeg International, Greenpeace, IFOAM, Rainforest Action Network, Compassion in World Farming, and Freshfel. The signatories are calling for a plan to strengthen the entire plant-based agri-food chain, from farmer to consumer. They have urged the Commissioner to ensure the plan’s development is included in the Vision for the Future of Agriculture and Food, which is expected in late February. Hansen has previously failed to commit to drafting the plan by 2026. It is suggested that the plant-based action …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. This article, co-written by the fractional associate director of coms & research at VegTech™ Invest, Gwendolyn Brown, explores how the new US administration may influence food systems transformation, addressing bipartisan issues like food insecurity, climate change, and the role of food innovation in national security and global competition. How the New US Administration Will Impact Food Systems Transformation Of late, I have been getting this question a lot: “How will the Trump Administration impact US …
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+Nebraska Governor Jim Pillen, in collaboration with state senators, has announced the introduction of three new bills aimed at bolstering traditional agriculture in the state. Among these is Legislative Bill 246 (LB246), which seeks to ban the manufacture, sale, and distribution of cultivated meat products in Nebraska. Governor Pillen stated during a press conference, “As the first farmer-governor in more than 100 years, I know how important it is that we take steps to preserve our way of life, for the benefit of those who consume our products. “We feed the world and save the planet. To ensure that we can do that for generations to come, we need to take steps that protect our water supply, the data that farmers use to improve their …
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+In a new policy brief, ProVeg International has called for the EU’s common agricultural policy (CAP) subsidies to be restructured to prioritise sustainable crop production. According to the policy brief, subsidies should incentivise farming that enhances nature, improves rural livelihoods, and minimises social and economic costs. ProVeg notes that some agricultural practices have consequences such as deforestation, soil degradation, greenhouse gas emissions, and biodiversity loss; in response, production may be intensified even further, creating a vicious cycle of harm. Along with incentives for sustainable crop production, the policy brief also recommends “true-cost accounting” for food production. It argues that if subsidies were allocated according to the true cost of food — accounting for factors such as environmental impact and the economic and human cost of …
+
+Meati, a US startup producing meat alternatives from mycelium, is facing a false advertising class-action lawsuit in the state of New York after a plaintiff alleged that the company’s products are misbranded. Meati’s packaging claims that the meat alternatives are “Made From Mushroom Root” and contain “95% Mushroom Root Protein”. However, the plaintiff, Mario Burns, alleges that this is false because the products are not predominantly made from mushrooms. Instead, the mycelium used originates from Neurospora crassa, a type of red bread mold. This has been disclosed by Meati on its website. Burns argued that he would not have paid such a high price for the products had he known they contained Neurospora crassa, and expressed concern that the consumption of this ingredient could cause …
+
+The US Food and Drug Administration (FDA) has released draft guidelines aimed at improving transparency in the labeling of plant-based alternatives to animal-derived foods. While this document is non-binding, it gives plant-based brands a preview of what the FDA considers best practices for labeling—and a potential roadmap for future regulations. These recommendations cover plant-based substitutes for eggs, seafood, poultry, meat, and dairy products under FDA jurisdiction, excluding plant-based milk, which is addressed in separate guidance. According to the FDA, the goal is to ensure that “consumers understand the nature or source of individual plant-based alternative foods, including differences among these products, and have the information they need to make informed purchasing decisions.” Clearer statements of identity A key focus of the guidance is the statement …
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+The Czech government is preparing an amendment that will prevent producers of plant-based products from using terms such as “mushroom schnitzel”, “soy sausage” or “bean burger”. The amendment has ostensibly been proposed to protect consumers, but ProVeg Czechia argues that it will have the opposite effect. According to the organisation, the proposed legislation will confuse shoppers and harm plant-based companies. ProVeg claims that the amendment is intended to protect the meat industry rather than consumers, and will disrupt fair competition. The results of a YouGov survey commissioned by ProVeg Czechia confirm that most consumers are in favour of the use of meat-like terms for plant-based foods; 7 out of 10 respondents supported the continued use of names such as “soy sausage” and “vegan schnitzel”, while …",vegconomist.com,2025-04-21,3,Politics & Law: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06952614569,74,184,150.2440191
+https://vegconomist.com/organisations-and-brands/eat-just/,false,Reports on a specific business development (Eat Just entering the European market) in a news-like format.,Eat JUST News - vegconomist - the vegan business magazine,Stay informed on Eat JUST and its egg alternatives and cultured meat products with our extensive Eat JUST news archive.,"* Jennifer Stojkovic is the founder of Vegan Women Summit, the author of The Future of Food is Female, and General Partner of Joyful Ventures.*
+
+JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …",vegconomist.com,2025-04-15,9,Eat JUST News - vegconomist - the vegan business magazine,article,0.06599051413,90,226,150.2440191
+https://vegconomist.com/organisations-and-brands/aminola/,false,Reports on a specific event (inauguration and partnership) in a news-like format.,Aminola News - vegconomist - the vegan business magazine,"Find all Aminola news in chronological order with our extensive archive and stay informed on Aminola and the vegan, plant-based and cellular agriculture market.","Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …",vegconomist.com,2025-04-18,6,Aminola News - vegconomist - the vegan business magazine,article,0.01992085446,8,112,150.2440191
+https://vegconomist.com/organisations-and-brands/the-plant-based-seafood-co/,false,"Reports on multiple specific events related to The Plant Based Seafood Co., including partnerships, product launches, and investments.",The Plant Based Seafood Co News - vegconomist - the vegan business magazine,"Find all The Plant Based Seafood Co news in chronological order with our extensive archive and stay informed on The Plant Based Seafood Co and the vegan, plant-based and cellular agriculture market.","Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu. Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices. “At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the …
+
+Mind Blown Plant Based Seafood Co. this week announces the latest addition to its product lineup: Crispy, Crunchy, Fried Shrimp. The plant-based alternative, designed to mimic traditional fried shrimp, debuts as a limited-time offering exclusively available from the company’s website. According to Mind Blown’s Co-founder and CEO Monica Talbert, the new shrimp aims to replicate the experience of traditional fried shrimp while being accessible to individuals with dietary restrictions or allergies. “This shrimp is crispy and crunchy on the outside and tender and sweet on the inside, just like traditional shrimp from the water. It’s also our first par-cooked product that is ready to heat and eat,” states Talbert. Talbert, whose background includes experience in seafood restaurants, added that fried shrimp has long been a …
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+Mind Blown by The Plant Based Seafood Co. and PLNT Burger have announced the introduction of ‘The Happy Crabby’ Sandwich ahead of World Ocean Month, bringing the plant-based crab cake back to PLNT Burger menus following its limited-time success last year in the DMV area. Starting today, the ‘Happy Crabby’ Sandwich will be available at all PLNT Burger locations across New York, Boston, Philadelphia, Washington DC, Maryland, and Virginia. The sandwich features Mind Blown’s Maryland-Style Plant-Based Crab Cakes, which offer 11 grams of protein and contain a blend of wheat protein, pea protein, natural vegan crab flavor, and spices, with the aim of replicating the taste and texture of traditional crab cakes. Jonah Goldman, co-founder and CMO of PLNT Burger described the new sandwich: “We …
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+The Plant-Based Seafood Co. has announced a new partnership with Wegmans Food Markets in the United States to distribute its plant-based seafood alternatives across 80 Wegmans locations. Starting in May, customers in Washington D.C., Delaware, Massachusetts, Maryland, New York, New Jersey, North Carolina, Pennsylvania, and Virginia will be able to purchase Mind Blown’s Plant-Based Crab Cakes and Dusted Scallops. The Plant Based Seafood Co. is a family-owned business led by an all-female team that brings over two decades of experience producing seafood. The company now focuses on creating plant-based versions of popular seafood dishes, and its current product range includes plant-based versions of shrimp, scallops, coconut shrimp, and crab cakes. Growth strategy The partnership with Wegmans marks another strategic step for The Plant Based Seafood Co. …
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+The Plant Based Seafood Co., known for its award-winning plant-based seafood brand, Mind Blown, has joined forces with Sam Rust Seafood, a wholesale supplier specializing in premium seafood distribution. This partnership begins with a distribution agreement, opening access to plant-based alternatives at Sam Rust’s restaurants and retailers. Sam Rust Seafood is a fourth-generation family-owned business with over 85 years of experience in seafood distribution. Leveraging the company’s extensive network in the United States, The Plant Based Seafood Co. will be able to tap into opportunities to make plant-based seafood options more accessible to American consumers. Located on an island in Virginia’s Chesapeake Bay, The Plant Based Seafood Co. has a rich history that began with ownership of a seafood market and an award-winning seafood restaurant. …
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+Vancouver-based online supermarket PlantX announces today that it has added Mind Blown™ vegan products from The Plant Based Seafood Co. to its popular ecommerce platform. The Plant Based Seafood Co., a female-founded and family-owned enterprise, is the creator of The Mind Blown™ range, which entered retail in early 2021. The range includes Dusted Shrimp, Coconut Shrimp, Dusted Scallops, and Crab Cakes which have attracted notable investors such as TV host and celebrity chef Tom Colicchio as well as chef Spike Mendelsohn of PLNT Burger. Award-winning innovations The Mind Blown range has received multiple awards and is available in food service through several major distributors including Sysco, US Foods, Fancy Foods Inc., and Webstaurant, and in retail at Sprouts. The most recent innovation, Mind Blown™ Shelf-Stable …
+
+The Plant Based Seafood Co. announces the launch of Mind Blown™ Shelf-Stable Sea Scallops, its first shelf-stable alt-seafood product. Described as a first-of-its-kind creation, the new plant-based scallops will launch on the company’s website beginning March 29th. According to the brand, the Mind Blown Sea Scallops feature a long shelf life with no need for freezing or refrigeration. Made entirely from plants, the Sea Scallops reportedly taste just like real scallops and can be used in a wide range of recipes. The product debuted at Plant Based World Expo in 2022 during a cooking demonstration with celebrity chef and Mind Blown investor Spike Mendelsohn. The company reports the response at the event “far exceeded” its expectations. In February 2023, the Shelf Stable Sea Scallops also …
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+Alt-seafood startup The Plant-Based Seafood Co. announces its Mind Blown Crab Cakes are now available at the University of California, Riverside campus. University debut The Crab Cakes are currently being served in three campus locations, including Glasgow Dining, Lothian Dining, and The Barn. To celebrate the event, members of Mindblown’s team was onsite to meet and greet UCR students. This launch reportedly marks the brand’s first appearance in campus dining. According to MindBlown, the UCR Dining Services Team has a long history of providing students, faculty and staff with nutritious food and welcoming service, with a focus on sustainable cuisine. Recently, MindBlown’s plant-based Crab Cakes gained US national distribution through Sysco US Foods, Webstaurant.com, GTFO It’s Vegan and Fancy Foods. The latest addition to the …
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+The Plant-Based Seafood Co., producers of award-winning Mind Blown seafood products, announces an investment from celebrated chef Spike Mendelsohn. The investment amount was not disclosed. Chef Spike is a growing influence in the plant-based industry, having opened ten outlets of his popular PLNT Burger restaurants and launched Eat the Change, a line of mushroom-based jerky. The chef said the alt-seafood maker’s focus on flavor prompted him to join the brand. “When I first tasted the coconut shrimp, I literally had my Mind Blown!,” commented Chef Spike. “While I initially fell in love with the product, the reason I am investing in Mind Blown is because I love being part of an innovative team that leads with deliciousness first.” Chef Spike previously appeared with the brand at …
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+The Better Meat Co., a producer of plant protein ingredients, announced the opening of a new fermentation plant that will produce Rhiza, the company’s new mycoprotein superfood ingredient. The first brand in agreement to use the ingredient is The Plant-Based Seafood Co. The business-to-business ingredients company will initially employ 16 people in West Sacramento. While the plant’s primary purpose is to serve as an R&D corporate headquarters, it will produce and supply thousands of pounds of Rhiza to select food companies for use as an ingredient in both plant-based and hybrid animal-based meat products. “If we’re serious about lessening humanity’s footprint on the planet, we need to get serious about our food-print, and that means reducing our reliance on animals for food,” said Better Meat …",vegconomist.com,2025-03-27,28,The Plant Based Seafood Co News - vegconomist - the vegan business magazine,article,0.04686674242,43,158,150.2440191
+https://vegconomist.com/organisations-and-brands/eit-food/,false,Reports on a specific event (EIT Food initiative) with factual information.,EIT Food News - vegconomist - the vegan business magazine,"Find all EIT Food news in chronological order with our extensive archive and stay informed on EIT Food and the vegan, plant-based and cellular agriculture market.","The EIT food communication project ‘The V-Place’, coordinated by Germany’s University of Hohenheim, intends to improve acceptance and reach of plant-based alternatives in Europe. Its recent research reveals insufficient levels of diversity in plant-based products available and a lack of consumer-orientation, but anticipates this will improve.
+
+EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …",vegconomist.com,2025-04-08,16,EIT Food News - vegconomist - the vegan business magazine,article,0.04649121671,45,159,150.2440191
+https://vegconomist.com/fermentation/nopalm-ingredients-introduces-next-gen-fermentation-based-oil-brand-revoleo/,true,Reports on a specific corporate action (new brand launch) in a news-like format.,NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO - vegconomist - the vegan business magazine,"NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The","NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact.
+
+REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives.
+
+REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. Made from upcycled agricultural side streams, the products follow a zero-waste production process. Additionally, REVÓLEO™ provides businesses with solutions to meet regulatory requirements and stabilize supply chains.
+
+## REVÓLEO™ for Beauty
+
+For the beauty sector, NoPalm Ingredients has launched REVÓLEO™ for Beauty. The line includes REVÓLEO™ Silk, a semi-solid, quick-melting butter made through fermentation. This ingredient is designed for personal care products and offers a smooth sensory experience. It can also be used in the production of soaps and other cosmetic derivatives.
+
+Last year, NoPalm Ingredients secured €5 million in seed funding, touted as the largest investment in Europe for a palm oil alternative, to fuel its scaling efforts. Building on this momentum, the company reached industrial-scale production earlier this year, producing 120,000 liters and cutting emissions by 90%.
+
+Announcing the milestone on social media, NoPalm Ingredients stated, “Our journey has evolved from addressing a challenge to embracing the opportunity to meet growing needs with sustainable solutions. And so, today, we’re entering a new phase. One that reflects our mission, our momentum, and our belief in a more sustainable oil and fat industry.”",vegconomist.com,2025-04-08,16,NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO - vegconomist - the vegan business magazine,article,0.03517325265,24,134,150.2440191
+https://vegconomist.com/organisations-and-brands/alpro/,false,Reports on a specific corporate action (Danone converting a factory) in a news-like format.,Alpro Archives - vegconomist - the vegan business magazine,"Find all Alpro news in chronological order with our extensive archive and stay informed on Alpro and the vegan, plant-based and cellular agriculture market.","Danone, the multinational Paris-based company best known for its yogurts, has announced it will be converting one of its major factories to produce Alpro plant milks instead of dairy products.
+
+Plant-based brand Alpro has announced that it will begin making its oat milk from 100% British oats, tapping into the increasing demand for locally made products. The change has been made possible by a multi-million-pound investment from parent company Danone, which has been used to expand Alpro’s facility in Kettering. Around 58 million litres of British oat milk are expected to be produced there annually, equating to a quarter of the site’s annual production of plant-based drinks. The oat milk will be produced in partnership with Navara oat mill, also located in Kettering. Oats will mostly be sourced from farmers within 80 miles of the mill, significantly reducing food miles and giving local farmers new revenue streams. Strategic move Alpro previously invested £41 million into …",vegconomist.com,2025-03-25,30,Alpro Archives - vegconomist - the vegan business magazine,article,0.05689456774,83,232,150.2440191
+https://vegconomist.com/packaging/melhoramentos-expands-stake-w-cycles-compostable-packaging-survives-40c-to-220c/,true,Reports on a specific corporate action (investment) in a news-style format,Melhoramentos Expands Stake in W-Cycle’s Compostable Packaging That Survives -40°C to 220°C - vegconomist - the vegan business magazine,"Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on","Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on the production of compostable, plastic-free food containers. The move follows an initial strategic investment of $3.4 million in November 2024, which granted Melhoramentos exclusive distribution rights for W-Cycle’s molded fiber packaging products across Latin America.
+
+“The financial support […] gives us significant R&D leverage and acceleration into large-scale commercial deployment”
+
+
+The ongoing collaboration involves the integration of cellulose fibers from Melhoramentos’ 80 million square meters of sustainably managed forests into W-Cycle’s food-grade packaging formulations. This shift repurposes a portion of Melhoramentos’ pulp output—traditionally used in paper and cardboard—toward the production of molded fiber containers designed for food contact.
+
+W-Cycle has developed SupraPulp™, a proprietary cellulose-based material that enables the manufacturing of compostable trays and containers. These products are engineered to resist grease, moisture, and temperature extremes without requiring plastic lamination. Suitable for hot and cold food applications, the packaging is designed for use in environments such as ovens, air fryers, and freezers, with performance specifications ranging from -40°C to 220°C.
+
+Melhoramentos CEO Rafael Gibini stated that the collaboration with W-Cycle aligns with the company’s strategy to leverage its raw materials in new applications that address environmental challenges. “Having successfully merged our raw materials with W-Cycle’s solution and after a year and a half of consultations and professional support, this proven and tested innovation and collaboration makes this latest investment the logical next step forward,” he said.
+
+## Targeting high-growth packaging segments
+
+W-Cycle is targeting sectors including foodservice, ready-to-eat meals, and food delivery, offering both finished packaging solutions and formulations for other fiber-based packaging manufacturers.
+
+The additional funding from Melhoramentos will be used by W-Cycle to expand its R&D operations, develop new product formulations, and scale commercial activities. The company also intends to increase its sales capacity and broaden its market presence.
+
+W-Cycle CEO Isaac Rome added that the investment will support the transition to large-scale deployment: “The financial support from this leading company gives us significant R&D leverage and acceleration into large-scale commercial deployment with multi-million-dollar revenue.”",vegconomist.com,2025-03-26,29,Melhoramentos Expands Stake in W-Cycle’s Compostable Packaging That Survives -40°C to 220°C - vegconomist - the vegan business magazine,article,0.02631534217,28,137,150.2440191
+https://vegconomist.com/organisations-and-brands/fenja-biosolutions/,false,Reports on a specific business partnership with a focus on sustainable protein production.,Fenja BioSolutions News - vegconomist - the vegan business magazine,"Find all Fenja BioSolutions news in chronological order with our extensive archive and stay informed on Fenja BioSolutions and the vegan, plant-based and cellular agriculture market.","Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …",vegconomist.com,2025-03-25,30,Fenja BioSolutions News - vegconomist - the vegan business magazine,article,0.0199827476,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/under-armour/,false,Reports on a specific event (Under Armour and UNLESS collaboration) in a news-like format.,Under Armour News - vegconomist - the vegan business magazine,"Find all Under Armour news in chronological order with our extensive archive and stay informed on Under Armour and the vegan, plant-based and cellular agriculture market.","At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first collaborative project between the athletic brand and UNLESS, a company known for producing garments without synthetic materials or plastic content. The limited-edition collection, which includes hoodies, t-shirts, and shorts, is designed to meet athletic performance standards while being made entirely from regenerative, plant-derived materials. Once worn out, each item can be composted, leaving no plastic residue or synthetic waste behind. The collection was introduced through an installation at Fuorisalone that depicted the full life cycle of the garments, from raw plant inputs to finished products, and eventually to compost. The exhibition aligned with the broader themes of circularity and material innovation …",vegconomist.com,2025-04-09,15,Under Armour News - vegconomist - the vegan business magazine,article,0.02050364821,11,112,150.2440191
+https://vegconomist.com/organisations-and-brands/bunge/,false,"Reports on multiple specific events related to Bunge, a company, including acquisitions, product launches, and facility construction.",Bunge News - vegconomist - the vegan business magazine,"Find all Bunge news in chronological order with our extensive archive and stay informed on Bunge and the vegan, plant-based and cellular agriculture market.","Global agribusiness and food company Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a family-owned food group in Europe with a strong presence in margarines and plant-based fats. Through the agreement, Vandemoortele expects to acquire Bunge’s margarines and spreads business in Germany, Finland, Poland, and Hungary, along with its related manufacturing sites and a portfolio of 20 consumer brands. Bunge’s Margarines & Spreads activities in Europe represent a turnover of over €450 million and employ more than 800 people. Vandemoortele says the acquisition reinforces the commitment of its Plant-Based Food Solutions business line to supporting the European food sector’s transition to sustainable plant-based foods. The company hopes to be a frontrunner in plant-based cheese, creams, sauces, and dressings, …
+
+Today, we look into five companies creating protein isolates from fava beans for plant-based alternatives and other foods. Pulses are increasingly recognized as a cornerstone of plant-based diets and fava beans are said to be highly nutritious, containing 18-35% protein, including lysine, iron, manganese, magnesium, phosphorus, and high levels of folate. This year, scientists from the University of Helsinki discovered the ideal fava bean blend for producing delicious plant-based meat. The plant Vicia faba and its beans are praised for their health benefits and environmental sustainability. The crops naturally fixate nitrogen in the soil, eliminating the need for nitrogen fertilizers, and making them an ideal rotational crop. The plants are also more tolerant of temporary flooding than lentils or peas. The following companies have invested …
+
+Nanyang Technological University (NTU) Singapore has announced a partnership with global agribusiness and food company Bunge to produce alternative protein flavors using fermentation. The agreement marks the first successful partnership of the Singapore Agri-food Innovation Lab (SAIL), which is funded by Enterprise Singapore. SAIL works to connect solution providers with multinational corporations in order to enhance the agri-food innovation ecosystem. As part of the partnership, Bunge will supply soybean, canola, and sunflower fats and oils, along with oilseed meal and cake (formed after oil is extracted from seeds). NTU’s Food Science and Technology Programme (FST), led by Professor William Chen, will use these ingredients to develop new flavors for use in alternative proteins and plant-based protein products. To achieve this, the researchers will employ solid-state …
+
+Bunge, a global agribusiness and food ingredients company, has introduced Beleaf PlantBetter, a plant-based butter alternative, to the North American market. The product, initially launched in Europe in 2023, was developed to meet the demands of food manufacturers and bakers seeking alternatives that match the sensory qualities and versatility of traditional dairy butter. Beleaf PlantBetter uses all-natural ingredients, including coconut, rapeseed, and cocoa butter, with a simple and transparent ingredient list, catering to consumers’ preferences for clean-label products. This North American launch follows Bunge’s recent announcement of expanding its protein concentrate portfolio to include pea and faba protein concentrates, complementing its soy protein concentrate offerings. Additionally, Bunge is in the process of constructing a $500 million soybean processing facility in Indiana, expected to open in …
+
+Bunge has announced the expansion of its protein concentrate portfolio to include pea and faba protein concentrates, complementing its existing soy protein concentrate offerings. To facilitate this expansion, Bunge is partnering with Golden Fields, an agricultural company and leading dry miller of pea and faba beans in Europe. Golden Fields will produce exclusively for Bunge at a newly constructed factory in Liepaja, Latvia. The new range of Bunge’s pea and faba protein concentrates is characterised by several notable attributes. These products are non-GMO, light in colour, finely powdered, and contain 55-70% protein on a dry basis. Such specifications make them suitable for food applications, allowing manufacturers to easily boost protein content and support non-GMO and allergen-free labelling. Industry Context Pea and faba beans are gaining …
+
+Looking to set a new standard in the plant-based foods landscape, Bunge, a global food and agribusiness company, has introduced Beleaf PlantBetter, a “superior-tasting” and sustainable plant-based butter designed for bakery applications. Bunge claims that PlantBetter mimics the taste, texture, and melting behavior of traditional butter to offer manufacturers a versatile solution for plant-based bakery. The NPD is described as a clean-label alternative made with natural ingredients, such as coconut, cocoa butter, rapeseed, and lecithins. Regarding sustainability, Bunge explains that PlantBetter’s carbon footprint halves standard dairy butter emissions and that these figures have been verified by a third-party study conducted by the Terra Institute. Game-changing innovation According to Bunge, the growing demand for plant-based dairy and the increasing instability in butter prices have created opportunities …
+
+Global agribusiness firm Bunge announces it has begun construction on a new $500M soybean processing facility in Morristown, Indiana. Opening in mid-2025, the “fully integrated” plant will produce soy protein concentrates and textured soy protein concentrates for the plant-based foods market. The new facility is adjacent to Bunge’s existing soybean processing plant in Morristown, which focuses on processing soy for animal feed and byproducts like soybean oil. Once operational, the new plant will employ 70 workers and be able to process 4.5 million bushels of soybeans every year. According to Aaron Buettner, president of food solutions at Bunge, the success of Bunge’s first processing plant influenced the company to re-invest in the Morristown community. “It’s really the relationship that we have with community and the …",vegconomist.com,2025-03-26,29,Bunge News - vegconomist - the vegan business magazine,article,0.0395577103,36,151,150.2440191
+https://vegconomist.com/algae-microalgae-seaweed/simpliigoods-spirulina-smoked-salmon-approaches-commercialization/,true,"Reports on a specific company's development (Simpliigood's product) with details on funding, regulatory clearance, and commercialization plans.",Simpliigood's Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance - vegconomist - the vegan business magazine,"Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing","Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production.
+
+Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel.
+
+With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative.
+
+A kilogram of Simplii Texture can be transformed into 3-4 kilograms of plant-based smoked salmon. The process reportedly does not require complex techniques such as extrusion or 3D printing; instead, the ingredients are combined and passed through a machine that resembles a pasta roller.
+
+## Two innovative technologies
+
+The production of the smoked salmon alternative involves two IP-protected technologies. Firstly, a decolorization process separates the green chlorophyll from the spirulina, leaving the remaining carotenoid pigment to replicate the pale pink hue of salmon. The nutrient-rich chlorophyll sidestream is redirected into supplements or natural food colorants.
+
+Secondly, a texturizing technology consolidates the remaining mass into a high-moisture texturized vegetable protein. This is said to provide a silky but fibrous structure that replicates the glossy finish of smoked salmon.
+
+The salmon alternative reportedly contains up to 70% protein and is rich in nutrients such as iron and beta-carotene. The spirulina content of the end product can be tailored to meet clients’ preferences. Other ingredients in the plant-based salmon include rice flour, tapioca, oil, and spices.
+
+According to Simpliigood, the solution can be seamlessly integrated into even the most traditional production lines, making it easy for food manufacturers to branch into alternative protein production. The first spirulina smoked salmon creations are expected to hit retail shelves under private label brands within the next six months.
+
+## “Genuine market share potential”
+
+Simpliigood first announced that it was developing a clean-label, spirulina-based smoked salmon alternative in 2022. Last year, the company unveiled new spirulina-derived filaments that mimic the texture of meat and fish products.
+
+Later in 2024, Simpliigood revealed that its spirulina-based smoked salmon would most likely launch in Europe in 2025. The company is also currently in the process of securing FDA approval for Simplii Texture in the US.
+
+Spirulina is said to grow rapidly and abundantly, and can be harvested every 24 hours. Over 98% of the water used in AlgaeCore’s cultivation process is recycled.
+
+So far, the company has raised over $19 million in seed funding, including a key investment from VC firm NFX.
+
+“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” said AlgaeCore CEO and co-founder Lior Shalev. “Our creation embodies the same look, mouthfeel, and great flavor as real salmon. It is already receiving outstanding reviews and traction, demonstrating genuine market share potential.”",vegconomist.com,2025-04-22,2,Simpliigood's Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance - vegconomist - the vegan business magazine,article,0.0407202013,32,131,150.2440191
+https://vegconomist.com/category/company-news/,false,"This page is a collection of company news articles, not a single news article.",Company News: Latest News 2025 - vegconomist: the vegan business magazine,none,"Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …
+
+Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick’n, and Neat, has filed for Chapter 11 bankruptcy protection. In a petition filed in the U.S. Bankruptcy Court for the Eastern District of Louisiana, Atlantic Natural Foods listed $10 million to $50 million in assets. The company also declared $1 million to $10 million in liabilities, with 100 to 199 creditors. Atlantic Natural Foods did not specify why it was filing for bankruptcy, but announced plans to reorganize its business. The news comes a few months after the company terminated a $30 million agreement that would have seen it acquired by vertically integrated plant-based food company Above Food. Both parties mutually agreed to the withdrawal, citing changes in the …
+
+Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …
+
+Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing …
+
+The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted. Strategic growth under Sheyman’s tenure Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation. In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions …
+
+Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions. The future of cocoa The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants. CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked …
+
+Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products. After leading Mycorena through its development of mycoprotein ingredients, Nair identified a significant gap in reaching end consumers. While Mycorena’s B2B model enabled it to create innovative products, it fell short in terms of direct consumer access. Speaking to vegconomist, Nair explained, “Despite having exceptional products and groundbreaking innovations, we were heavily reliant on large food companies for manufacturing and distribution of the final food products. This dependency meant that our offerings rarely reached everyday consumers as we had hoped.” This realization led Nair to reframe his approach with SMAQO. “At SMAQO, we’re focused on building a business model that connects directly with consumers. That …
+
+Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences. Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website. “After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment …
+
+PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …
+
+The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion. While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend. Expansion of plant-based offerings Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, …
+
+EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …
+
+Ivy Farm Technologies has appointed Gail Francis as its new Vice President of Commercial, effective immediately. Francis brings over 30 years of experience in the global food industry, having held leadership roles in major food manufacturers, brands, and startups across the UK, Europe, and international markets. Prior to joining Ivy Farm, Francis served as Director of Business Growth & Delivery at Naylor Nutrition. In this role, she was instrumental in securing investment for a plant-based production facility and helping to shape the company’s market strategy. “I’m excited to join Ivy Farm, a company at the forefront of the cultivated meat sector. As the food industry works to meet net-zero targets, cultivated meat will play a vital role in reducing emissions and shifting the food system …
+
+Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide. “Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone. Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products …
+
+Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …
+
+Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …
+
+The FoodTech 500, an annual ranking by Forward Fooding that showcases agrifoodtech startup and scaleup companies working to create a better future of food, has published its results for 2024. Several notable alternative protein companies have made the top 25, including: Methodology All entries were manually validated to create a shortlist of 500 finalists, then data from each application was processed using algorithms to provide a business size score and a digital footprint score. Each company was then assessed on its sustainability using data from a self-assessed questionnaire devised by sustainability experts, taking into account each Sustainable Development Goal the companies were achieving. Finally, the three scores were aggregated to give each company a score out of 300, determining their rank. For example, Nature’s Fynd …
+
+The Vegan Society has announced the appointment of Libby Peppiatt as its new Chief Executive Officer, effective 14 May. Peppiatt, who was selected by the charity’s Council of Trustees, will succeed Abbey Mann, who has served as interim CEO following Steve Hamon’s departure in September. Peppiatt comes to The Vegan Society from her previous position as CEO of Restore, a mental health charity based in Oxfordshire. There, she led national behaviour change campaigns and implemented workplace wellbeing and mental health programs. She also has held senior roles at other mental health organizations, including Mind and Rethink, and contributed to the Time to Change campaign. In a statement regarding her appointment, Peppiatt acknowledged The Vegan Society’s history of pioneering work in advocating for animal rights and …
+
+Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …
+
+The Plant Based Foods Institute (PBFI) announced the appointment of Sanah Baig as its new Executive Director, effective June 9, 2025. Baig, who has extensive experience in agricultural and food policy, most recently served as Senior Policy Advisor for Agriculture and Nutrition at the White House. She also held the role of Deputy Under Secretary at the US Department of Agriculture (USDA), where she led the agency’s $4+ billion science enterprise, focusing on agricultural innovation at the intersection of climate resilience, nutrition security, and food systems equity. In a statement, Baig expressed her excitement about joining PBFI, stating, “Leading PBFI at this pivotal moment is an unparalleled opportunity to architect a food system where plants take center stage. Through deep collaboration with partners across the …
+
+Global agribusiness and food company Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a family-owned food group in Europe with a strong presence in margarines and plant-based fats. Through the agreement, Vandemoortele expects to acquire Bunge’s margarines and spreads business in Germany, Finland, Poland, and Hungary, along with its related manufacturing sites and a portfolio of 20 consumer brands. Bunge’s Margarines & Spreads activities in Europe represent a turnover of over €450 million and employ more than 800 people. Vandemoortele says the acquisition reinforces the commitment of its Plant-Based Food Solutions business line to supporting the European food sector’s transition to sustainable plant-based foods. The company hopes to be a frontrunner in plant-based cheese, creams, sauces, and dressings, …",vegconomist.com,2025-04-23,1,Company News: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07010842815,84,201,150.2440191
+https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/sponsored-post-clean-label-full-of-flavour-avo-presents-vegan-compounds-for-the-next-generation-of-plant-based-meat-alternatives/,false,"This is a sponsored post promoting a product, not a factual news report.","Sponsored Post Clean Label, Full of Flavour: AVO Presents Vegan Compounds for the Next Generation of Plant-Based Meat Alternatives - vegconomist - the vegan business magazine",AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives - with a new portfolio of vegan compounds that consistently,"AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers.
+
+**The trend towards conscious eating – more than just a hype**
+
+More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for plant-based alternatives is growing rapidly – according to recent studies, global sales of meat alternatives will rise to over 30 billion US dollars by 2030.
+
+This poses a twofold challenge for manufacturers: products have to be both tasty and fulfil consumers’ desire for transparency and naturalness.
+
+**Vegavo: Vegan variety without compromise**
+
+This is exactly where AVO comes in with the new generation of its Vegavo compounds. The innovative compounds enable food producers to manufacture plant-based alternatives to classic meat products – from burger patties, pulled pork and BBQ brisket to schnitzel, nuggets and even vegan bacon.
+
+The speciality: The compounds do not require the frequently used thickening agent methyl cellulose. Although this ingredient is functional, it is increasingly being criticised by health-conscious consumers. AVO is responding to this demand and offers solutions with natural ingredients that are sure to succeed and have impressive sensory properties.
+
+**Advantages of the new Vegavo compounds at a glance:**
+
+**Clean label:**short ingredient lists, no methylcellulose, many products without additives**Impressive taste:**finely balanced spice compositions for authentic flavours**Perfect texture:**Texturising plant proteins ensure a meat-like bite**Wide range of applications:**Ideal for making burgers, schnitzels, nuggets, BBQ products and more**Consumer-friendly claims:**Many products can be labelled as “free from additives”
+
+**Simple implementation, successful marketing – how manufacturers benefit from Vegavo**
+
+The new compounds are not only a benefit for end consumers, but also offer clear advantages for food manufacturers. AVO’s complete compounds facilitate production, guarantee consistently high quality and provide an excellent basis for individual brand profiles in the plant-based segment.
+
+By avoiding methyl cellulose and additives, products with genuine “clean label” added value can be developed – an important sales argument in the food retail sector. At the same time, the products meet the highest standards in terms of texture, flavour and processing safety.
+
+**Sustainably on course for success: the future of plant proteins**
+
+The new Vegavo generation is part of a dynamic movement in the food industry. More and more companies are realising that plant-based alternatives not only contribute to environmental and climate protection, but are also economically attractive. Those who are now focussing on innovative and natural product solutions are securing a clear competitive advantage in a growing market.
+
+AVO supports its partners with many years of expertise, customised advice and a strong focus on sustainable, future-oriented product development.
+
+**Conclusion: Natural ingredients, great effect**
+
+With the new Vegavo compounds without methyl cellulose, AVO-Werke August Beisse GmbH offers an innovative solution for the plant-based cuisine of tomorrow. They combine everything the market demands today: authentic flavour, clean labelling, functional texture and a wide range of applications – ideal for anyone who wants to rethink plant-based meat alternatives.
+
+**For more information on the products and customised application solutions, contact us now.**
+
+Phone: +49 (0) 54 06 50
+
+E-mail: [email protected]
+
+Website: www.avo.de",vegconomist.com,2025-03-30,25,"Sponsored Post Clean Label, Full of Flavour: AVO Presents Vegan Compounds for the Next Generation of Plant-Based Meat Alternatives - vegconomist - the vegan business magazine",article,0.03061261916,37,130,150.2440191
+https://vegconomist.com/category/rd/,false,"The page is a collection of multiple news snippets, not a single news article.",R&D: Latest News 2025 - vegconomist: the vegan business magazine,none,"New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators. Titled The Lean Startup Meets Food Tech: Does It Work?, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are: “Helping teams move faster and smarter” The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to …
+
+Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …
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+Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …
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+The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …
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+Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …
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+Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …
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+The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for alternative proteins. The organization invites proposals for projects that will take up to 24 months and cost up to $250,000, with additional funding available for collaborations involving new-to-the-field partners. Proposals should target one of two key priority areas: Empowering high-quality research Three online informational sessions will be held for those interested in learning more about the research topics and submission process. Each will feature a pre-recorded webinar and a live question-and-answer session. Since 2019, GFI’s Research Grant Program has awarded 129 grants and provided over $24 million in open-access research support across 25 countries. Last year’s program funded research into upcycled …
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+South Korea is investing US$10 million (₩14.5 billion) in the construction of a new cultivated meat research center in Uiseong County, North Gyeongsang Province. This includes around $3.6 million in state funding, with the remainder provided by the county and province. The capital will be deployed over a three-year period extending from 2025 until the expected completion of the facility in 2027. Claimed to be the first of its kind in the country, the three-floor center will span 2,663 square meters, providing resources to help companies with research, regulatory approval, and commercialization. This will include infrastructure for mass cultivation, prototype production, and full-cycle industrialization. There are plans for the facility to build a system capable of producing up to 100 kilograms of cultivated meat per …
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+The Government of Canada has allocated CAD 1 million in funding through Prairies Economic Development Canada (PrairiesCan) to support the Cellular Agriculture Prairies Ecosystem (CAPE) Project, an initiative led by New Harvest Canada. The funding will be matched by contributions from regional partners, bringing the total investment to approximately CAD 2.4 million over three years. The CAPE Project is designed to establish a cellular agriculture research and innovation network across the Prairie provinces, with a focus on utilizing local agricultural resources for biomanufacturing. The initiative will involve collaboration between industry and academic institutions, including the University of Alberta, University of Manitoba, and Lethbridge Polytechnic, among others. Terry Duguid, Minister for PrairiesCan, states, “Alberta’s farmers and producers work hard to feed our communities and drive our …
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+Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to improve the flavor of plant-based meat alternatives. The research studies the effects of sugar type, concentration, and reaction temperature on factors such as sensory characteristics, volatile organic compounds, and products of the Maillard reaction (a chemical reaction between amino acids and reducing sugars that creates melanoidins, the compounds which give browned food its flavor). The results indicate that temperature is the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. The most notable meat flavor and the highest levels of acceptability were achieved through 25 mM xylose-based flavorings prepared at 140 °C. More research needed Analysis of volatile …
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+Debut, a US company producing biotech ingredients for the beauty industry, has announced a breakthrough in the development of animal-free carmine. Carmine is an intense red pigment derived from the cochineal beetle, and is widely used in beauty products, food, and textiles. However, Debut has discovered a new class of enzyme enabling the bioproduction of animal-free carmine, and has developed technology that allows the ingredient to be produced at pilot scale. The process combines patented microbial production systems with cell-free biomanufacturing to overcome industrial limitations, reportedly improving bioproduction by 100-fold. Past attempts to produce synthetic alternatives to carmine have largely been unsuccessful, failing to precisely match the pigment and sometimes attracting health concerns. For example, the FDA recently banned the use of a pigment called …
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+Spanish biotech startup Allbiotech Biotechnologies has completed the first production run of its Genesys V1 bioreactor, a lower-cost alternative for precision fermentation research. The company aims to make bioreactor technology more accessible to food tech startups, research institutions, and universities by offering a system priced at one-third of the cost of traditional pharmaceutical bioreactors. With a 1-liter glass vessel, integrated sensors, and five peristaltic pumps, Genesys V1 is designed for early-stage testing, process optimization, and scale-up research in food production. Allbiotech was founded in 2024 with the goal of reducing the cost barrier associated with precision fermentation equipment. “A cost-optimized design, coupled with our experience in manufacturing high-tech equipment, has allowed us to realize a new generation of bioreactors. We are thus eliminating the economic …
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+A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular agriculture. The study highlights Aloe vera parenchymal cellulose (AVPC)—a byproduct of the cosmetics and beverage industries—as a promising, food-safe material for growing bovine mesenchymal stem cells (bMSCs). Thanks to its porous and water-absorbing structure, Aloe vera cellulose supports cell growth by retaining moisture, promoting cell attachment, and aiding in tissue development. Unlike synthetic or animal-derived …
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+A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …
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+South Korea-based alternative protein company Simple Planet has announced the development of a patented, serum-free cell culture medium designed for use in cell-based food production, biopharmaceuticals, and regenerative medicine. The medium, created through probiotics recycling, is expected to launch globally in 2025. According to the company, the formulation could reduce production costs by over 99.8% compared to conventional media. By replacing fetal bovine serum (FBS) with probiotics-derived metabolites, the medium eliminates ethical concerns and the high costs associated with animal-derived components. Successful trials & enhanced cell growth The new cell culture medium has undergone successful trials in collaboration with global research institutions and innovation centers. Testing has demonstrated that the formulation enhances myoblast cell proliferation while maintaining normal cell morphology, positioning it as a potential …
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+A recent study conducted by French ingredient developer MANE and higher education and research institution ONIRIS VetAgroBio, has examined alternative ingredients that could replicate the textural properties of methylcellulose in plant-based meat products. The research focused on developing a formulation that maintains the structural integrity of soy-based burgers without relying on this common additive. Methylcellulose is widely used in meat substitutes for its gelling and binding properties, but industry interest in cleaner-label alternatives has driven research into viable replacements. While consumer data suggests that only a small percentage of European shoppers actively avoid the ingredient, manufacturers continue to explore options that align with growing demand for simplified ingredient lists. The study tested a combination of faba bean protein, the enzyme laccase, and sugar beet pectin to replicate the …
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+Biomanufacturing company The Cultivated B has developed a synthetic molecule that could significantly reduce the cost of growing cells for cultivated meat, biopharmaceuticals, and other cell-based industries. The newly identified molecule, TCB-32, functions as a replacement for basic fibroblast growth factor (bFGF), a key ingredient in cell culture that stimulates cell growth but is expensive and unstable. Addressing challenges in cell culture Producing cultivated meat requires growing large numbers of cells in bioreactors. One of the biggest challenges is the high cost of growth factors like bFGF, which are essential for cell proliferation but difficult to produce consistently. bFGF is also fragile—it breaks down quickly, requiring frequent replenishment, which further increases costs. The Cultivated B’s research team has identified TCB-32, a synthetic small molecule that …
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+Turkish researchers led by Professor Mecit Halil Öztop from Middle East Technical University (METU) have received Horizon Europe funding to develop new types of plant-based alternative proteins. Called APRISE, the project is one of just 13 to be selected under the WIDERA ERA Talents call, which received 117 proposals. It is METU’s first consortium leadership within the Horizon Europe Program. The four-year project will work to develop new protein sources from staple Turkish crops such as chickpeas, lentils, and other legumes. The proteins will be used in products such as dairy alternatives and ready-to-eat foods. APRISE will have a total budget of almost €3 million, with around €654,000 for METU. It will bring together 18 partners from 11 European countries, with the goal of reducing …
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+Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …
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+Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have studied how fava beans could affect the mouthfeel of plant-based foods. In particular, the researchers investigated protein nanofibrils from fava beans; these are special protein molecules organized into tiny structures, which can have a lasting effect on the texture of foods. To determine how fibrils affect cells under physiological conditions, the study used a cellular model of human oral tactile cells, which play a key role in the perception of texture and the mouthfeel of food and beverages. The research showed that the nanofibrils roughened the surface structure of the cells without changing their overall elasticity. Furthermore, adding nanofibrils to the cells’ culture medium altered the activity of receptor …",vegconomist.com,2025-04-24,0,R&D: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07184124805,87,201,150.2440191
+https://vegconomist.com/organisations-and-brands/green-bioactives/,false,Reports on a specific corporate action (grant secured) in a news-like format.,Green Bioactives News - vegconomist - the vegan business magazine,"Find all Green Bioactives news in chronological order with our extensive archive and stay informed on Green Bioactives and the vegan, plant-based and cellular agriculture market.","Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …",vegconomist.com,2025-04-14,10,Green Bioactives News - vegconomist - the vegan business magazine,article,0.02013876876,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/lallemand/,false,Reports on various company announcements and developments within the vegan and plant-based food industry.,Lallemand News - vegconomist - the vegan business magazine,"Find all Lallemand news in chronological order with our extensive archive and stay informed on Lallemand and the vegan, plant-based and cellular agriculture market.","The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …
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+Lallemand Specialty Cultures, a unit of Canadian company Lallemand focused on solutions for cheese, fermented meats, and plant-based alternatives, has revealed its role in Bel Group’s Cocagne Project. The project will create fermented and ripened plant-based cheeses to enhance taste and nutrition, improve accessibility in price and distribution, and enable consumers to integrate plant-based foods into their diets without changing their habits. The research will focus on local, sustainable, and environmentally friendly plant-based ingredients. Lallemand Specialty Cultures will contribute its expertise in microbiology and fermentation, combined with extensive experience in developing cultures for the dairy and meat sectors. The company will select specialized cultures that enhance the flavor, texture, and safety of plant-based products, helping to meet the needs of the market and support its …
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+Dutch food technology company revyve has entered a strategic partnership with Canada-based Lallemand Bio-Ingredients to distribute its yeast-based food ingredients in the United States, Canada, and Mexico. The agreement positions Lallemand as the exclusive distributor for revyve in North America and deepens their collaboration, with revyve sourcing key raw yeast materials directly from Lallemand. Revyve specializes in transforming baker’s yeast into high-performance, animal-free texturizing ingredients for use in food applications such as egg replacements, plant-based products, and allergen-free recipes. These ingredients offer manufacturers solutions for creating textures such as fluffiness, firmness, cohesiveness, and stretchiness. Lallemand, known for its work in fermentation-based solutions including yeast, bacteria, fungi, and enzymes, brings extensive production and market expertise to the partnership. Bob Villeneuve, global sales director for savory at …
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+Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients, here discuss the joint venture between the two companies. Trading as Exter North America Inc, the alliance formed this summer is strategically positioned to meet North America’s rising demand for plant-based and alternative protein flavors by combining Lallemand’s expertise in yeast fermentation with Exter’s slow-cooking technologies. The collaboration enables the development of authentic, natural, and clean-label taste profiles mimicking various meat flavors (e.g., beef, chicken, pork), aligned with consumer preferences for transparency and sustainability. The JV’s Montreal-based application lab tailors solutions to the regional market, addressing key trends such as clean-label ingredients, reduced environmental impact, and localized innovation in the plant-based sector. How does the joint venture between Lallemand …
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+In a world of limited resources, the shift toward sustainable protein sources is crucial for global food security. With the increasing global population, coupled with the challenges of climate change and shrinking arable land, we need more efficient ways to produce high-quality protein to nourish people while reducing our ecological footprint. While plant-based proteins offer a valuable alternative, some of these sources may be lower in certain essential amino acids or less digestible compared to animal proteins. Yeast, a microorganism used in fermentation technology, serves as an exceptional source of single-cell protein (SCP). From a food security perspective, yeast protein is particularly compelling. Its production is independent of seasonal constraints, and the process can be completed relatively quickly. In many ways, fermentation can be viewed …
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+Smoking is a traditional method used to preserve certain foods, such as fish, meat, and dairy products, while also altering their flavor. As an alternative to traditional smoking, smoke flavorings can be added to foods to impart a smoky taste. These flavorings can be used in foods not typically smoked, such as soups, sauces, or confectionery. How is the use of smoke flavorings regulated by law in Europe? Due to the complexity of smoke flavorings, which consist of numerous chemical substances, they are subject to special provisions that differ from those applied to chemically defined flavorings. In the European Union (EU), the use of smoke flavorings is regulated to protect consumers through various regulations. Regulation (EC) No. 2065/2003 focuses on the safety assessments and authorization …
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+Yeast-based ingredients developer Lallemand and Dutch ingredient supplier Exter have initiated a strategic joint venture focused on the North American market. This collaboration, operating under the name Exter North America Inc., plans to develop advanced culinary flavor technologies for the food industry. John Bruggink, Exter’s general director, stated, “The Exter North America joint venture aligns seamlessly with Exter’s long-term strategy, emphasizing regionalization and the expansion of our geographical footprint. Together, we are poised to create unparalleled tastes, bringing us closer to customers and realizing our vision for a flavorful future.” Expertise in flavors Exter, a privately owned company with nearly a century of experience, specializes in creating traditional savory flavors and ingredients with a focus on plant-based meaty tastes. Lallemand Inc., headquartered in Canada, specializes …
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+Canada-based yeast specialist Lallemand Bio-Ingredients announces the latest addition to its Engevita brand: Garlic-Parmesan Style Powder. This savory powder ingredient blends two popular flavor profiles — garlic and parmesan cheese — suitable for various applications, ranging from snacks and sauces to batter systems and ready meals, just like the other well-known “nooch” (nutritional yeast) variants enjoyed worldwide. The Engevita brand, popular since the 1950s, is a market leader in nutritional yeast products, and the most prominent nutritional yeast product in markets such as the UK, offering premium, whole-food cultured inactive nutritional yeast derived from primary-grown Saccharomyces cerevisiae. Its natural composition is rich in complete protein, containing all relevant amino acids, fibers, and vitamins. The introduction of the garlic-parmesan flavored version represents a significant leap for …
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+Lallemand Inc., a Canadian company specializing in yeast-based ingredients, has confirmed that its subsidiary Danstar Ferment AG has acquired Swiss biotech company Evolva AG. Similarly to Lallemand, Evolva is focused on researching, developing, and commercializing natural yeast-derived ingredients. The company’s products are used in several sectors, including flavors and fragrances, health ingredients, cosmetics, and health protection. The transaction was announced to the Swiss Stock Exchange on November 21, and was confirmed by shareholders of Evolva Holding — Evolva’s previous parent company — at a general meeting on December 21. The initial purchase price is CHF 20 million (US$23.5 million), though this may be adjusted. Evolva Holding may also receive a payout of up to CHF 10 million (US$11.75 million) if certain product-based sales targets are …
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+In recent years, a growing awareness of sustainability concerns, food security issues, and the environmental and public health consequences associated with industrial animal agriculture has prompted a shift towards plant-based diets. While the demand for plant-based products has surged, there remains a challenge to develop alternatives that not only cater to niche markets but also resonate with mainstream consumers. Flexitarian consumers, consciously reducing their meat intake for health, environmental, and animal welfare reasons, are driving significant expansion within the plant-based food market. According to Mintel’s 2024 Global Food & Drink Trends, consumers are no longer willing to compromise taste and cost for sustainability credentials. As the cost of living rises, companies are faced with the challenge of delivering on all fronts – taste, cost, and …
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+Anne-Marie Gendreau is a Canadian pastry chef and food scientist. She is the North American Applied R&D team leader at Lallemand Bio-Ingredients. Anne-Marie is known for her ability to develop formulations and provide customized support across a broad range of food product categories. She embraces the challenge and variety in making plant-based savory applications or sweeter plant-based developments. Can you highlight some of the unique properties of Lallemand’s plant-based ingredients and how they contribute to the quality of plant-based products? Recently, we’ve been developing yeast extract-composed flavor bases, Savor-Lyfe® CI is the latest addition to the product line. The typical meaty yeast extract flavor profile is elaborated to contribute more specifically to the poultry flavor of plant-based foods. How does Lallemand approach innovation in the development …
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+In a move to adapt to the evolving landscape of consumer preferences and growing demands for plant-based products, food processing distributor Nelson-Jameson has announced",vegconomist.com,2025-04-22,2,Lallemand News - vegconomist - the vegan business magazine,article,0.06413485759,70,192,150.2440191
+https://vegconomist.com/organisations-and-brands/niras/,false,Reports on a specific corporate development (PoLoPo's facility design) in a news-like format.,NIRAS News - vegconomist - the vegan business magazine,"Find all NIRAS news in chronological order with our extensive archive and stay informed on NIRAS and the vegan, plant-based and cellular agriculture market.","PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …",vegconomist.com,2025-04-08,16,NIRAS News - vegconomist - the vegan business magazine,article,0.01993563451,8,111,150.2440191
+https://vegconomist.com/organisations-and-brands/vivici/,false,"Reports on multiple specific events related to Vivici, including funding rounds, product launches, and partnerships, in a news-style format.",Vivici News - vegconomist - the vegan business magazine,"Find all Vivici news in chronological order with our extensive archive and stay informed on Vivici and the vegan, plant-based and cellular agriculture market.","The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …
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+Ingredients startup Vivici has introduced Vivitein™ BLG, a precision-fermented dairy protein, to the US market. The beta-lactoglobulin (BLG) protein, produced without the use of animals, is positioned for use in the active nutrition sector, which was valued at $28.4 billion globally in 2023. Vivici, founded in 2023 and backed by dsm-firmenich and Fonterra, specializes in precision fermentation technology. The company’s flagship ingredient, Vivitein™ BLG, is self-affirmed as Generally Recognized as Safe (GRAS) in the US and is available for B2B customers developing products such as protein beverages, powders, and bars. According to Vivici, the ingredient offers functional benefits, including improved solubility in water-based drinks, rapid absorption in protein powders, and a texture comparable to traditional dairy-based protein bars. Vivici CEO Stephan van Sint Fiet stated …
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+Dutch ingredients startup Vivici has secured €32.5 million in a Series A funding round led by APG (on behalf of one of the world’s largest pension funds, ABP) and Invest-NL. The round also saw participation from InnovationQuarter, along with existing shareholders dsm-firmenich and Fonterra. The news comes after Vivici secured its first customer offtake agreements for dairy proteins made with precision fermentation. The funding will be used to expand into new international markets, launch a second dairy protein ingredient, and establish long-term manufacturing capabilities. Through its proprietary protein platform, ViviteinTM, Vivici hopes to complement the protein production of the dairy industry. The company’s first ingredient, ViviteinTM BLG, is targeted at consumers in the active nutrition category. It is suitable for use in products such as …
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+Following our recent summary of producers making alternatives to casein protein, below is a roundup of the companies using cutting-edge technology to make whey proteins with microbes; bypassing cheesemaking to retire cows from the dairy business. Whey proteins, derived from the whey or the liquid portion of milk that separates during cheese production, are known for their rapid absorption and high branched-chain amino acids (BCAAs), which play an essential role in muscle growth and recovery. They have been widely used in the last decades as ingredients in protein powders and bars targeting athletes. Whey proteins include β-lactoglobulin, α-lactalbumin, immunoglobulins, bovine serum albumin, bovine lactoferrin, and lactoperoxidase. Precision fermentation companies mainly produce a bio-identical version of the most abundant of them, β-lactoglobulin, to craft the next …
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+Vivici, a Netherlands-based producer of animal-free dairy proteins, has commercially launched its nature-identical whey protein made using precision fermentation. The protein is an isolate of beta-lactoglobulin, the major whey protein in cow’s milk. It contains all amino acids required by the human body and has high levels of leucine and branched-chain amino acids. The protein is also free of lactose, cholesterol, hormones, and antibiotics, and is said to be rapidly absorbed in blood plasma. In the US, the product has self-affirmed GRAS (Generally Recognized as Safe) status. It provides a more sustainable alternative to conventional whey protein, with a neutral color and taste ideal for use in protein beverages, powders, and bars. “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey …
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+Vivici, a Dutch B2B ingredients startup utilizing precision fermentation, and Ginkgo Bioworks, a cell programming and biosecurity platform, have announced a strategic partnership to advance the production of sustainable animal-free dairy proteins. Focusing on meeting the increasing global demand for sustainable and appealing proteins, Vivici utilizes precision fermentation techniques to create animal-free dairy proteins with microorganisms. Ginkgo Bioworks is set to enhance the partnership with its protein production services and generative AI platform. The company’s strategic role involves creating a comprehensive library, where it will screen and cultivate top-performing strains and then deliver them to Vivici for final evaluation. Stephan van Sint Fiet, CEO at Vivici, commented, “We are thrilled to collaborate with Ginkgo. Ginkgo’s scale and AI-driven approach to designing strains for protein expression …
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+After raising capital to produce animal-free proteins, Dutch precision fermentation startup Vivici announces it has successfully scaled its platform to produce a beta-lactoglobulin — the major whey protein in milk. After this milestone, Vivici plans to introduce its flagship product in early 2024. As a B2B company, it will supply leading F&B brands searching for sustainable whey ingredients to meet the growing demand for sustainable products. The company is working on multiple applications to support its future clients with formulations using these novel proteins. Novel dairy proteins Beta-lactoglobulin is a versatile ingredient that is nutritionally superior to most proteins, explains Vivici. It offers gelling, foaming, and emulsification properties, improving the mouthfeel and texture of foods and enhancing beverages. According to Vivici, its Beta-lactoglobulin is naturally identical …
+
+Newcomer Vivici B.V., a Dutch B2B ingredients company, announces it has successfully closed its seed funding round to bring to market animal-free animal-free dairy proteins made with precision fermentation, with strategic support from founding investors dsm-firmenich Venturing and Fonterra. Headquartered at the Biotech Campus Delft and a dairy protein application lab in the Food Valley at NIZO food research, leveraging the Netherlands’ network and access to scale-up facilities and talent, the company draws on the founders’ experience in developing and scaling bioprocesses. Fonterra Chief Innovation & Brand Officer Komal Mistry-Mehta, says: “Vivici is an exciting opportunity to combine dsm-firmenich’s world-leading precision fermentation expertise with Fonterra’s world-leading dairy science and technology.” Vivici was incorporated in December 2022 to bring animal-free dairy proteins to …",vegconomist.com,2025-04-18,6,Vivici News - vegconomist - the vegan business magazine,article,0.04240568887,35,146,150.2440191
+https://vegconomist.com/organisations-and-brands/uk-government/,false,Reports on a specific real-world event (UK government investment) with news-style reporting,UK government News - vegconomist - the vegan business magazine,"Find all UK government news in chronological order with our extensive archive and stay informed on UK government and the vegan, plant-based and cellular agriculture market.","Brooklyn Borough President Eric Adams, youth activist and Million Dollar Vegan advocate Genesis Butler, and vegan entrepreneur Heather Mills are part of a group supporting the JIVINITI campaign, asking the Biden-Harris administration to push for plant-based solutions to a range of pressing issues including Covid-19 pandemic, food insecurity, chronic illness, and climate change.
+
+The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …",vegconomist.com,2025-03-28,27,UK government News - vegconomist - the vegan business magazine,article,0.04970002058,53,172,150.2440191
+https://vegconomist.com/fairs-events/modern-agriculture-foundation-announces-leading-women-foodtech-award-2025/,true,Reports on a specific event (award announcement) with news-style reporting,Modern Agriculture Foundation Announces Leading Women in FoodTech Award 2025 - vegconomist - the vegan business magazine,"The Modern Agriculture Foundation (MAF), a nonprofit focused on advancing alternative protein solutions, has launched the Leading Women in FoodTech Award","The Modern Agriculture Foundation (MAF), a nonprofit focused on advancing alternative protein solutions, has launched the Leading Women in FoodTech Award 2025. The award aims to recognize women who are driving innovation and leadership within the global FoodTech sector, with a focus on sustainability, animal welfare, and ethical food systems.
+
+The award will honor women across various roles within the FoodTech ecosystem, including research, development, entrepreneurship, regulation, and corporate leadership. MAF seeks to spotlight those who have made significant contributions to the transformation of food production and consumption.
+
+The Leading Women in FoodTech Award 2025 will feature four categories:
+
+**Investments and Financial Growth**: This category recognizes women who have navigated financial challenges and contributed to the growth of the FoodTech sector by attracting investments and fostering economic expansion.**Promoting and Cultivating the Ecosystem**: Nominees in this category will be women who have helped to strengthen the global FoodTech community. Their efforts might include advancing regulatory policies, supporting cross-border collaborations, or initiating impactful research and initiatives.**Promise of the Year**: This category will highlight emerging leaders with 1 to 3 years of experience in the industry. These individuals are recognized for their potential to drive innovation and growth in FoodTech.**Meeting the Consumers**: This award honors women who have successfully introduced FoodTech innovations to the market, creating products that resonate with consumers and contribute to widespread industry adoption.
+
+The award ceremony will take place in May 2025 at the Faculty of Agriculture in Rehovot, Israel, as part of MAF’s annual conference.
+
+Applications for nominations require a detailed submission outlining the nominee’s professional achievements and leadership within the FoodTech sector. Additionally, candidates must demonstrate how their work contributes to creating a more sustainable, ethical, and animal-friendly food system.
+
+Rotem Levin, operations manager at MAF, explained, “This nomination highlights women’s incredible contributions to transforming the industry and promoting animal-friendly solutions.
+
+Those interested in nominating candidates can submit the necessary information via this nomination form.",vegconomist.com,2025-04-04,20,Modern Agriculture Foundation Announces Leading Women in FoodTech Award 2025 - vegconomist - the vegan business magazine,article,0.03567000333,25,130,150.2440191
+https://vegconomist.com/studies-and-numbers/survey-reveals-46-us-adults-would-consider-plant-based-diets-cut-food-emissions/,true,"Reports on a specific survey and its findings, which is a factual event, in a news-style format.",Survey Reveals 46% of US Adults Would Consider Plant-Based Diets to Cut Food Emissions - vegconomist - the vegan business magazine,A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a,"A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it.
+
+## Environmental impact of food production
+
+The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions.
+
+Beef, in particular, is noted as one of the highest emitters, with research indicating that it produces 70.6 kg of greenhouse gas per kilogram of food. Other animal-based products, like cheese, also contribute considerably to emissions, while plant-based foods, such as vegetables and tofu, have much lower environmental footprints.
+
+“A plant-based diet is a win-win”
+
+
+According to Roxanne Becker, MBChB, DipIBLM, a physician with the Physicians Committee, plant-based diets are beneficial not only for reducing greenhouse gases but also for improving human health by lowering the risks of chronic diseases such as heart disease and type 2 diabetes. “From cutting greenhouse gas emissions to cutting the risk of diet-related chronic diseases, a plant-based diet is a win-win,” Becker said.
+
+## Awareness gap on emissions
+
+Despite this, over half of survey respondents (54%) admitted to being unaware of which foods are the primary contributors to greenhouse gas emissions. The majority of participants correctly identified beef as the largest contributor, but there was some confusion, with many respondents mistakenly ranking vegetables as a major emitter.
+
+Support for policy change also emerged from the survey. 40% of respondents expressed support for taxing the meat and dairy industries based on their greenhouse gas emissions, similar to a policy set to be introduced in Denmark by 2030. Additionally, 59% of those surveyed agreed that the government should incentivize farmers to transition from animal agriculture to crop and orchard farming to help mitigate environmental damage.
+
+When asked about federal food policy, 60% of Americans favored the inclusion of climate-related information in the Dietary Guidelines for Americans, which currently do not address the environmental impact of food choices. Research suggests that diets following a plant-based pattern, such as the Healthy Vegetarian Dietary Pattern recommended by the Dietary Guidelines, have a significantly smaller carbon footprint compared to conventional dietary recommendations that include animal products.
+
+## Generational divide on policies
+
+The survey also revealed a clear generational divide, with younger adults and people from minority communities more likely to support policy changes related to food production and environmental sustainability. These groups were also more inclined to consider plant-based diets as a means of reducing their personal environmental impact.
+
+While there is notable support for transitioning to plant-based diets and modifying agricultural practices, the concept of imposing taxes on meat and dairy industries remains more contentious. Many respondents expressed concern about the potential cost implications of such policies.
+
+“This Earth Day—and every day—people should eat a plant-based diet to keep themselves and the planet healthy,” concluded Becker.",vegconomist.com,2025-04-16,8,Survey Reveals 46% of US Adults Would Consider Plant-Based Diets to Cut Food Emissions - vegconomist - the vegan business magazine,article,0.02942313824,29,137,150.2440191
+https://vegconomist.com/market-and-trends/whats-really-holding-consumers-back-from-plant-based-foods/,true,"This is an explanatory article about the plant-based food market, not a news report of a specific event",What’s Really Holding Consumers Back From Plant-Based Foods? - vegconomist - the vegan business magazine,"Despite impressive growth in the plant-based sector, many consumers still hesitate to try – or stick with – plant-based foods. What’s behind this resistance?","Despite impressive growth in the plant-based sector, many consumers still hesitate to try – or stick with – plant-based foods. What’s behind this resistance? At ProVeg International’s New Food Hub, they’ve taken a closer look at the five biggest misconceptions that continue to shape consumer attitudes – and how businesses can overcome them.
+
+One major sticking point? Taste. Some consumers still associate plant-based foods with bland textures and unappealing flavours – a perception partly left over from early product iterations. But as ProVeg explores in its article, brands today have an arsenal of tools, from R&D improvements to influencer-led marketing, to turn this perception around. Taste is the most crucial factor for flexitarians when choosing plant-based foods, so make sure that your products can impress discerning consumers.
+
+Nutrition is another concern. While some consumers believe plant-based products lack protein, iron, or vitamin B12, research shows otherwise. In fact, a recent ProVeg study found that plant-based meats generally have a more beneficial nutritional profile than animal-based meats and often outperform their animal-based counterparts in fibre content and saturated fat. These wins can be communicated to consumers more clearly through on-pack claims, in-store materials, and digital content.
+
+Other misconceptions include fears around ultra-processing, concerns about price, and the idea that plant-based food is ‘only for vegans.’ These barriers are keeping omnivores and those looking to reduce their meat and dairy from engaging with the category. However, businesses can shift perceptions by leaning into whole food ingredients, perfecting plant-based products (in terms of taste and texture), transparent sourcing, inclusive language, and competitive pricing strategies.
+
+Here’s a quick preview of what your business can do:
+
+- Highlight taste in your marketing and make sampling a priority.
+- Use science-backed nutritional messaging and fortification.
+- Opt for familiar, natural ingredients where possible to build trust.
+- Promote cost savings and work toward price parity.
+- Communicate with flexitarians on products and in marketing campaigns using welcoming, non-restrictive language.
+
+Want to dive deeper into the solutions? Read ProVeg’s full article and get in touch with [email protected] for more support.",vegconomist.com,2025-04-15,9,What’s Really Holding Consumers Back From Plant-Based Foods? - vegconomist - the vegan business magazine,article,0.02541663809,24,130,150.2440191
+https://vegconomist.com/fairs-events/plenitude-project-announces-final-conference-circular-bioeconomy-sustainable-protein-production/,false,Reports on a specific event (conference) with factual details and news-style reporting.,Plenitude Project Announces Final Conference on Circular Bioeconomy for Sustainable Protein Production - vegconomist - the vegan business magazine,"The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the","The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands.
+
+The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation.
+
+The event organizers highlight the following key features:
+
+- Plenitude Project Results: Explore the achievements of the Horizon 2020/CBE JU-funded Plenitude Project and how its solutions can transform waste into high-value protein resources while reducing environmental impact.
+- Keynote Presentations: Gain insights from leading experts on sustainable protein production and circular bio-economy models.
+- Engaging Panel Discussions: Dive into thought-provoking conversations with industry leaders, policymakers, and researchers on the opportunities and challenges of a circular bio-economy.
+- Cooking Demos with Mycoprotein Ingredients
+- Networking Opportunities & Evening Welcome Reception: Connect with professionals, academics, and innovators to share ideas, build partnerships, and drive change.
+
+“We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward to the new partnerships and opportunities that lie ahead”, said Craig Johnston, Co-founder & CTO at ENOUGH, Plenitude Coordinator.
+
+Since 2019, PLENITUDE has brought together 10 European partners (ENOUGH, Cargill, IFF, Bridge2Food, Wageningen University & Research, Life Cycle Engineering, Vivera, Mosa Meat, Lactips, and ABP) from agri-food, biotechnology, academia, and beyond, powered by €16.9 million in funding from the Circular Bio-based Europe Joint Undertaking. This consortium has pioneered cutting-edge solutions to advance a sustainable future through a unique circular, minimal-waste process for mycoprotein production and its applications in food and beyond.
+
+Visit the Plenitude website to learn more and reserve your spot at the conference.",vegconomist.com,2025-04-11,13,Plenitude Project Announces Final Conference on Circular Bioeconomy for Sustainable Protein Production - vegconomist - the vegan business magazine,article,0.03591293652,27,131,150.2440191
+https://vegconomist.com/organisations-and-brands/cosaic/,false,Reports on a specific company's rebranding and product launch in a news-like format.,Cosaic News - vegconomist - the vegan business magazine,"Find all Cosaic news in chronological order with our extensive archive and stay informed on Cosaic and the vegan, plant-based and cellular agriculture market.","Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss Institute of Technology (EPFL). During his studies, he encountered the concept of alternative proteins and directly recognized it could be part of the solution to answer the climate and health challenges we face. After an internship at Planted Foods, he continued exploring his interest at EPFL. He conceived the idea of producing creamy fat using …
+
+Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …",vegconomist.com,2025-04-04,20,Cosaic News - vegconomist - the vegan business magazine,article,0.02296422539,11,114,150.2440191
+https://vegconomist.com/studies-and-numbers/brazilians-consider-reducing-eliminating-meat/,true,"Reports on the results of a survey and the plant-based market in Brazil, which is a specific event.",Study: 74% of Brazilians Would Consider Cutting Down on or Eliminating Meat - vegconomist - the vegan business magazine,A new survey commissioned by the Brazilian Vegetarian Society and carried out by the Datafolha Institute has found that the majority of Brazilians would be,"A new survey commissioned by the Brazilian Vegetarian Society and carried out by the Datafolha Institute has found that the majority of Brazilians would be open to reducing their meat consumption, or even eliminating meat from their diets.
+
+When over 2,000 people were asked whether they would consider eating less meat, 74% of respondents said they were willing to do so to some degree in order to improve their health. 43% said the environment would be a factor in their decision to reduce their meat consumption, while 42% cited animal welfare.
+
+“Our society is moving towards a more ethical, sustainable, and healthy future”
+
+
+The results come as Brazil prepares to host this year’s UN climate summit, COP30. The event takes place in November in the city of Belém, located in the Amazon rainforest.
+
+The Amazon has seen significant deforestation for decades, driven largely by cattle farming operations. At last year’s COP29 summit in Azerbaijan, Nilza de Oliveira, Brazil’s Director of Operations in the Extraordinary Secretariat for COP30, announced the Brazilian government’s commitment to providing sustainable, healthy food – including plant-based options – at COP30.
+
+“The fact that 74% of Brazilians are open to reducing or eliminating meat consumption shows us that change is happening and that our society is moving towards a more ethical, sustainable, and healthy future,” said Monica Buava, President of the Brazilian Vegetarian Society.
+
+## Plant-based market surpasses expectations
+
+In 2024, The Good Food Institute Brasil claimed that the country’s alternative protein market would see a significant transformation throughout the year, driven by technological innovations, changes in consumption patterns, and growing awareness of health and the environment.
+
+Last November, it was reported that Brazil’s plant-based market was on track to surpass growth expectations, after retail sales of meat and seafood alternatives increased by 38% in 2023 compared to the previous year.
+
+“These are incredible statistics coming out of Brazil which illustrate the heightened awareness that the population has of the impact of meat consumption on human health, the environment, and animals,” said Aline Baroni, Director of ProVeg Brazil. “Most Brazilians are already eating more meat than officially recommended. So rising awareness of the impact of meat consumption needs to translate into policies that actively promote accessibility and affordability of plant-based foods, aligned with our dietary guidelines, to allow people to more easily transition to healthy, sustainable diets.”",vegconomist.com,2025-04-08,16,Study: 74% of Brazilians Would Consider Cutting Down on or Eliminating Meat - vegconomist - the vegan business magazine,article,0.03672366879,28,132,150.2440191
+https://vegconomist.com/region/america/north-america/usa/,false,"Contains multiple news snippets and announcements, not a single, complete news article.",USA: Latest Plant-based and Cellular Agriculture Market News from USA on vegconomist,"Latest News from USA and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in USA.","Released today, Dr. Angela Crawford’s new book explores the emotional, psychological, and spiritual dimensions of adopting a vegan lifestyle, while also documenting how this transition has influenced individuals to launch businesses aligned with their values. The Vegan Transformation: A Journey to Heal Yourself and the World is based on a mixed-methods study involving 345 survey participants and 75 in-depth interviews. The book examines how shifting to a plant-based lifestyle has affected participants’ sense of purpose, mental well-being, and professional paths. Dr. Crawford, who holds a PhD in psychology and has worked as a psychotherapist for over two decades, conducted the research to investigate how lifestyle changes linked to veganism may extend beyond physical health outcomes. “Less is known about the psychological benefits of a plant-based …
+
+Humane World for Animals, formerly called the Humane Society of the United States, has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact through plant-based menu changes. Called the Food Service Industry Protein Sustainability Scorecard, the report features companies that are collectively responsible for serving tens of thousands of meals per day, including at K-12 schools, colleges, universities, corporate offices, sports arenas, public facilities, and more. The scorecard was compiled by surveying companies and collecting information about their sustainability commitments, along with the steps they are taking to achieve these goals. The following companies all earned A grades: “Customers value transparency” The scorecard evaluates concrete, evidence-backed efforts to reduce food-related emissions, finding …
+
+Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick’n, and Neat, has filed for Chapter 11 bankruptcy protection. In a petition filed in the U.S. Bankruptcy Court for the Eastern District of Louisiana, Atlantic Natural Foods listed $10 million to $50 million in assets. The company also declared $1 million to $10 million in liabilities, with 100 to 199 creditors. Atlantic Natural Foods did not specify why it was filing for bankruptcy, but announced plans to reorganize its business. The news comes a few months after the company terminated a $30 million agreement that would have seen it acquired by vertically integrated plant-based food company Above Food. Both parties mutually agreed to the withdrawal, citing changes in the …
+
+In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact. In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand. Kern Tec offers Europe an alternative Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds …
+
+A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …
+
+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this article, Elysabeth discusses the growing investment opportunities in food innovation in the United States, driven by rising healthcare costs, shifting consumer preferences, and technological advances. Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation By Elysabeth Alfano The momentum to “Make America Healthy Again” is more than just a slogan—it’s a powerful signal for investors to recognize the growing opportunities in food innovation. With rising healthcare costs, …
+
+Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …
+
+The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …
+
+The U.S. Food and Drug Administration (FDA) has announced it will be phasing out animal testing in the development of monoclonal antibody therapies and some other drugs, in what has been described as a “groundbreaking step to advance public health”. Animal testing will be replaced with more effective, human-relevant methods, including AI-based computational models of toxicity and cell lines along with organoid toxicity testing in a laboratory setting. Where a drug has already been tested in humans, the FDA will also use pre-existing, real-world safety data from other countries with comparable regulatory standards. The new regimen will begin immediately for investigational new drug (IND) applications. The approach is designed to improve drug safety, accelerate the evaluation process, reduce animal experimentation, lower research and development costs, …
+
+Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the United States. The decision follows steady regional growth and increasing consumer demand for plant-based fast-casual dining options. Founded in 2018 in Las Vegas by Kristen and Carlos Corral, along with Regina and Dan Simmons, the company began as a single-location operation and has since expanded to six locations across Las Vegas and San Diego. The brand has also introduced a grocery product line distributed nationally. Earlier this year, the US Small Business Administration named the founding team the 2025 Small Business Persons of the Year for Nevada. “Our original goal was to make plant-based food exciting. Franchising allows us to grow that vision beyond our …
+
+Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations. The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan. Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted …
+
+Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …
+
+Miyo",vegconomist.com,2025-04-22,2,USA: Latest Plant-based and Cellular Agriculture Market News from USA on vegconomist,article,0.06957133014,88,220,150.2440191
+https://vegconomist.com/organisations-and-brands/nyc-health-hospitals/,false,Reports on a specific event (NYC Health + Hospitals serving plant-based meals) in a news-like format.,NYC Health + Hospitals News - vegconomist - the vegan business magazine,"Find all NYC Health + Hospitals news in chronological order with our extensive archive and stay informed on NYC Health + Hospitals and the vegan, plant-based and cellular agriculture market.","In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients. The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension. “It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I …",vegconomist.com,2025-03-31,24,NYC Health + Hospitals News - vegconomist - the vegan business magazine,article,0.01976876305,8,110,150.2440191
+https://vegconomist.com/guest-posts/in-wake-of-maha-2025-year-to-finance-food-fast/,true,Reports on a specific topic (food system investment) with a focus on a specific timeframe (2025) and a specific initiative (MAHA).,"In the Wake of MAHA, Is 2025 the Year to Finance Food Fast? - vegconomist - the vegan business magazine",Food and agriculture remain significantly underfunded compared to other climate tech investments. The World Bank estimates that only 2.5%–4% of global climate,"Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist.
+
+In a recent *Upside & Impact: Investing for Change* podcast episode, Elysabeth Alfano explored the urgency of food system transformation with Ertharin Cousin, CEO of Food Systems for the Future and former Executive Director of the World Food Programme. The discussion highlighted the need for smart capital, policy alignment, and a patient investment approach in the wake of the Make America Healthy Again (MAHA) initiative.
+
+# In the Wake of MAHA, Is 2025 the Year to Finance Food Fast? Investment Opportunities and the Future of the Food System
+
+**By Elysabeth Alfano**
+
+As R.F. Kennedy pushes forward at lightning speed on Make America Healthy Again (MAHA), corporations, investors, and policymakers are under mounting pressure to take meaningful action toward food systems transformation. But the real question is—will 2025 be the year capital flows into the sector at scale?
+
+## Food System Transformation: A $650 Billion Opportunity
+
+Food and agriculture remain significantly underfunded compared to other climate tech investments. The World Bank estimates that only 2.5%–4% of global climate finance is directed toward food systems, despite the sector accounting for 30% of global greenhouse gas emissions. The Food and Agricultural Organization of the United Nations, FAO, calls for $650 billion per year in food system investments over the next decade— a fraction of the $2 trillion currently flowing into renewable energy.
+
+Investors looking for opportunities with financial upside potential impacting the environment and food resiliency may want to take note that food system innovation is on the brink of rapid expansion.
+
+## Why Smart Capital, Not Just More Capital, Is the Key
+
+Unlike fintech or software, food system innovations—whether diversified proteins, AgTech, or regenerative agriculture—require patient capital and long-term commitments. While food system investment may have a longer innovation curve than say the tech world, this hasn’t stopped the Department of Defense from investing 35% of its R&D budget for the first round of Distributed Bioindustrial Manufacturing Program (DBIMP) on food innovation.
+
+Unlike venture capital that can rush in, expecting fintech-speed returns, biotech and food production operate on different timelines. To paraphrase Cousin, “The investments need to wait for the time it takes for the science to play out.”
+
+Instead of chasing short-term gains, longer-term, critical investments such as infrastructure buildout, supply chain development, and scalable production capacity can have meaningful returns. Alfano noted that at VegTech™ Invest, the firm focuses on public market investments in AI-impacted AgTech, biotech, fermentation technologies, sustainable ingredient production and diversified supply chain innovation for system resiliency and long-term growth opportunity.
+
+## Blended Capital & Policy: The Missing Piece
+
+For food system transformation to accelerate, government intervention and blended capital strategies must match investor interest. The Inflation Reduction Act (IRA) funneled billions into clean energy, but food and agriculture received little attention.
+
+While the Bezos Earth Fund has committed $1 billion to the food system transformation, including $60 million for diversified protein research divided among a European and an American institution, these isolated efforts need government backing similar to what the energy sector received for renewable infrastructure.
+
+Cousin argues that blended finance—public, private, and philanthropic capital working together—is the only way to de-risk food system investments and encourage institutional capital flow. Tools like off-take agreements, price supports, and first-loss capital could mitigate perceived risks and drive large-scale deployment.
+
+Cousin explains this further in a clip from the interview here:
+
+## Consumer Demand & Economic Resilience: The Final Hurdle
+
+Of course, the key to rapid growth is consumer adoption of end products for the pull through of the supply chain technologies to take hold. Prices coming down is a function of scaling the novel technologies, and again this means patient capital and sizeable inflows. To scale food innovation and system transformation, food tech must bring costs in line with conventional products—something that requires sustained capital infusion into manufacturing, R&D, and distribution efficiencies.
+
+“Consumers buy first on taste, second on price,” Cousin noted. Alfano was even more succinct. “I think it is price, price, and price.”
+
+## 2025: A Pivotal Year for Food System Investment
+
+As MAHA rages forward with RFK putting pressure on companies to clean up their supply chains and innovate for a more resilient system to avoid COVID-era supply chain interruptions, food system investments are likely to scale up in 2025. Key drivers include:
+
+- Corporate demand shifts (e.g., companies incorporating healthier ingredients and more efficient technologies to meet MAHA goals)
+- Institutional investor interest in food as a climate, health, and resiliency solution
+- Policy momentum driving public-private partnerships
+- Emerging technologies that lower production costs
+
+With MAHA in place and global food security becoming a growing issue of national security, 2025 could mark the beginning of a serious capital shift. Investors who recognize the patient, infrastructure-driven nature of food innovation stand to benefit from long-term secular growth.
+
+Listen to the full audio podcast here. Watch the full video interview here.",vegconomist.com,2025-04-03,21,"In the Wake of MAHA, Is 2025 the Year to Finance Food Fast? - vegconomist - the vegan business magazine",article,0.03733421861,41,139,150.2440191
+https://vegconomist.com/organisations-and-brands/animal-outlook/,false,"Reports on specific events and releases from Animal Outlook, a non-profit organization, in a news-like format.",Animal Outlook News - vegconomist - the vegan business magazine,"Find all Animal Outlook news in chronological order with our extensive archive and stay informed on Animal Outlook and the vegan, plant-based and cellular agriculture market.","Animal Outlook, an animal protection nonprofit, has released its 2024 Behavior Change and Volunteer Impact Report, which looks at the role of volunteer engagement in advancing animal protection and promoting vegan eating habits. In 2024, volunteers and interns dedicated nearly 6,000 hours to the organization’s initiatives, contributing to key milestones. Among these, 73,938 individuals completed the VegPledge, a campaign encouraging participants to try vegan eating for a specified period. Of those who took part, 76.9% reported their intent to continue consuming vegan food after the pledge period, with 63.1% planning to make the change permanent. Additionally, 83.1% of VegPledge participants expressed that they now consider the impact of their food choices more thoughtfully. The report also highlights the growing influence of the Animal Outlook Network, …
+
+A recent study conducted by the nonprofit Animal Outlook has brought attention to a critical omission in sustainability policies among major US corporations: the failure to address the role of animal agriculture in climate change. Despite increasing commitments to climate action, the report found that none of the publicly available sustainability policies of the top 100 highest-earning companies in the US include measures to reduce the environmental impact of animal agriculture. Animal agriculture accounts for over 16.5% of global greenhouse gas emissions, according to estimates cited by the organization. The United Nations Environment Programme (UNEP) has also highlighted the sector’s role in producing 37% of methane emissions, a greenhouse gas with a warming potential 20 times greater than carbon dioxide. Animal Outlook, which is a …
+
+Animal protection organization Animal Outlook is hosting its 15th annual VegWeek this week, leading up to Earth Day on April 22. The week-long campaign encourages individuals to adopt a vegan diet through the VegPledge, promoting the environmental and health benefits of reducing animal product consumption. Currently, over 70000 people have taken the VegPledge. This initiative is supported by several local governments across the United States, including Washington, DC, and Hawaii, which have issued proclamations recognizing the connection between animal agriculture and climate change. New support has also emerged from cities like Annapolis, MD; Worcester, MA; and Pompano Beach, FL. Director of Outreach and Engagement at Animal Outlook, Jenny Canham, states, “By eating vegan, even if you start for just one week, you are taking action …
+
+Three of the largest organizations in farmed animal welfare have joined forces to launch The Farmer Toolkit – a first-of-its-kind online information hub to help US farmers transition away from industrial animal agriculture. Mercy for Animals’ Transfarmation project partnered with Animal Outlook and Miyoko’s Creamery Dairy Farm Transition program to construct the Toolkit, which provides extensive guidance and support for farmers looking to shift from animal agriculture to plant-focused farming. Among many benefits, The Farmer Toolkit provides: State-by-state resources Funding opportunities Marketing guidance for selling products Information on growing specialty crops Enterprise budgets Webinars Publicity Facilitating better farming Through its programs, Mercy for Animals’ Transfarmation has already assisted numerous animal farmers to successfully shift their farms to grow sustainable crops like hemp and mushrooms. As …",vegconomist.com,2025-03-25,30,Animal Outlook News - vegconomist - the vegan business magazine,article,0.03054690797,20,130,150.2440191
+https://vegconomist.com/organisations-and-brands/myforest-foods/,false,"Reports on multiple specific events related to MyForest Foods, including funding rounds, product launches, and retail expansions.",MyForest Foods News - vegconomist - the vegan business magazine,"Find all MyForest Foods news in chronological order with our extensive archive and stay informed on MyForest Foods and the vegan, plant-based and cellular agriculture market.","New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …
+
+MyForest Food, an Ecovative spinoff founded in 2020 and previously known as Atlast, announces its mycelium-based MyBacon strips will be available to consumers on the West Coast for the first time through a retail partnership with online grocer Good Eggs, thus increasing its footprint to 550+ retailers across the country. MyBacon, a plant-based and Kosher-certified meatless bacon, is crafted from just five ingredients: organic oyster mushroom mycelium, salt, organic sugar, organic coconut oil, and natural flavors. Offering a taste, smell, and texture akin to bacon from animals, MyBacon’s sustainable farming and production process requires less land and water while emitting significantly lower carbon emissions compared to conventional pork production. In response to growing consumer demand, MyForest Foods is expanding beyond the East Coast for the …
+
+MyForest Foods Co., a producer of mycelium-based protein alternatives, has announced a retail expansion of its flagship product, MyBacon, into Whole Foods Markets across the northeastern United States. This new partnership increases the product’s availability to 57 Whole Foods locations across New York, New Jersey, and Connecticut. Additionally, the company has announced the introduction of MyBacon in MOM’s Organic Market, enhancing its distribution across Pennsylvania, Maryland, Virginia, and Washington, D.C. This significant milestone for MyForest Foods extends its commercial retail footprint to over 350 locations across eight states throughout the United States. MyBacon is a mycelium-based bacon alternative made with only five ingredients: organic mycelium, organic coconut oil, organic sugar, salt, and natural flavor. Last year, the company cited plans to launch its second product, …
+
+By channeling cutting-edge technology, food tech companies make vegan bacon that looks, tastes and feels like pork bacon, convincing flexitarians and carnivores alike. Crispiness, moisture, bite, and flavor are the top challenges R&D and scientific teams must overcome to win over consumers. According to Coherent Market Insights, vegan bacon is becoming increasingly popular because companies have developed healthier alternatives. The global vegan bacon market is expected to grow at a CAGR of 6.6% between 2022 and 2032, totaling around US$ 2,425.4 million by 2032. Let’s look at the technology behind some of the most popular brands of vegan bacon. Hooray Foods — emulsion tech San Francisco-based Hooray Foods launched its first plant-based bacon in 2020, claiming that it rivaled the taste and texture of pork …
+
+The annual Mindful Awards recognize the best mindful (largely US-based) companies, services, and products in the consumer goods industry. Excitingly, in the 2023 winners list, one vegan product came at top place in the Breakfast Meat Product of the Year category, meaning this plant-based meat was deemed superior (in terms of the criteria) to its animal meat counterparts. The competition is open to all individuals, products, companies, and organizations producing CPG products and services, to applaud conscious CPG companies and products that provide transparency to consumers, pay fair wages to their employees, ensure sustainable business practices, use recycled or recyclable materials, and produce healthier products with natural or organic ingredients. All nominations are judged by an independent panel of consumer goods industry experts. This year’s …
+
+US mycelium startup MyForest Foods announces it has secured $15M in Series A-2 funding to support scaling and expansion of its popular flagship product, MyBacon. The company has also appointed food industry veteran Greg Shewchuk as CEO, replacing co-founder and former CEO Eben Bayer, who remain on as Chairman of the Board. The round was led by MyForest Foods’ parent company, Ecovative Design. MyForest Foods states the new funding will primarily be used to accelerate its retail and food service growth across the Eastern US, including New York City, where its best-selling meatless bacon product – MyBacon – is now available at multiple markets, including Fairway Market and Gourmet Garage. Since its highly successful launch in 2020, MyBacon has expanded to over 100 retailers across …
+
+Mycelium innovator MyForest Foods Co. announces a series of major growth milestones, including the expanded availability of its flagship MyBacon and the launch of its second product, MyJerky, later this year. The company also reveals new progress in mycelium production and growing its R&D team. MyBacon, MyForest’s best-selling mycelium bacon product, is now available at 32 retailer and foodservice locations across New York and Massachusetts. The news follows MyBacon’s initial debut in New York City with two retail partners in November 2022. The current list of partners includes: A Matter of Health (Upper East Side), Amish Market (East Village), Brooklyn Fare (West Village), Elm Wellness (Greenwich Village), Food For Health (Upper East Side) and Garden Gourmet (The Bronx). In addition, MyForest announces it is entering …
+
+Following part one from yesterday, in this second part of our 2023 predictions series, leaders from JPG Resources, MyForest Foods, and ISH Foods share their thoughts on what 2023 will bring to the vegan sector. Many in the food industry wonder what the future holds after a mixed year marked by food innovations and market uncertainty driven by inflation and supply chain disruptions. F&B consultancy JPG Resources: Glenn Pappalardo, Managing Director Allulose: According to Pappalardo, health and sustainability will continue to drive trends forward. JPG Resource‘s MD says that sugar substitutes will be in high demand. “Historically, other ingredients have done a decent job of giving people an alternative to sugar, but allulose appears to be the next evolution with fewer side effects.” Vegan versions of …
+
+Food tech startup MyForest Foods Co. announces its mycelium-based MyBacon is now available in NYC, marking the product’s first foray into a major retail market. MyBacon can now be found at Westerley Natural Market and organic grocery store Elm Wellness in Manhattan and the West Village, respectively. According to MyForest, the launch results from significant momentum the company has gained since unveiling MyBacon in 2020. In addition to retail, MyForest will expand into food service by offering MyBacon at Herbie’s Burgers, a popular burger chain in Albany, NY. “Westerly Natural Market is New York’s City’s destination for plant-based, organic and all-natural items and supplements, which serves a diverse customer base with equally diverse preferences,” said Ricardo Nieves, store manager of Westerly Natural Market. “We are …
+
+TIME Magazine has named plant and fungi-based meat creations from Meati, Beyond Meat and MyForest Foods among its top 200 Inventions of 2022, which selects innovations changing how we live. Best-selling cutlets Made from 95% mycelium, or mushroom roots, Meati’s Crispy Cutlet and Classic Cutlet earned glowing praise for looking and tasting like actual chicken. The Colorado startup has identified a unique strain of mushroom root that provides unparalleled flavor, texture, nutrition and speed of growth. According to Meati, it can transform a fifth of a teaspoon of spores into a full cow’s equivalent of meat in four days. The company also reports its first pre-order event in early 2022 sold out in less than 24 hours, while its most recent product drops sold out …
+
+MyForest Foods Co., maker of mycelium-based MyBacon, announces the opening of Swersey Silos, a new vertical farm dedicated to scaling the brand’s popular mushroom bacon. Utilizing AirMycelium technology, the farm is part of 120,000 sq. ft. of new infrastructure MyForest is building to serve one million consumers by 2024. Located in Green Island, NY, Swersey Silos was designed and constructed by Ecovative, the mycelium materials company that spun off MyForest in 2020. Using patented AirMycelium technology, the farm is the largest facility of its kind, and is capable of producing nearly 3 million pounds of MyBacon annually. With the opening of another facility in Saratoga Springs, NY this fall, MyForest projects it can serve one million consumers by the year 2024. This autumn, the brand …
+
+Horizon Technology Finance Corporation, a leading specialty finance company, announces it closed a $15 million venture loan to MyForest Foods Co., which produces mycelium-based bacon. Horizon states it funded $7.5 million toward the venture loan facility, with another $7.5 million contributed by advisor Horizon Technology Finance Management LLC. MyForest plans to use the loan proceeds for company growth and working capital purposes. Formerly known as Atlast, MyForest says it produces whole-cut animal-free meats from mycelium, the underground root structures of mushrooms. MyForest’s first product is MyBacon – gourmet strips created to offer the same taste, smokiness and crunch of traditional pork bacon. “Hyper-focused” on scaling Made from just six ingredients, MyBacon’s first pre-order sale sold out of its entire planned product",vegconomist.com,2025-03-31,24,MyForest Foods News - vegconomist - the vegan business magazine,article,0.05477062674,60,177,150.2440191
+https://vegconomist.com/category/food-and-beverage/egg-alternatives/,false,"Reports on multiple specific events related to egg alternatives, including funding, product launches, and partnerships, in a news-style format.",Egg Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,"Until a few years ago, plant-based egg alternatives were a largely unknown niche product whose product range was limited to replacements for the egg content in baked goods. Since then, the market for high-quality egg substitutes has taken off, largely fueled by the launch of the internationally popular scrambled egg substitute JUST Egg in 2017. read more Available across the US, Canada, Singapore, South Korea, South Africa, Hong Kong, China, and Europe in Q4 2022, JUST Egg is the fastest expanding egg brand in the world. Supported by tennis superstar Serena Williams and actor Jake Gyllenhaal, JUST Egg is a global phenomenon that continues to prove the increasing demand for nutritious egg substitutes. Growing innovation power of the plant egg category Innovation and variety in plant-based egg alternatives are driving growth as consumers continue to turn to cruelty-free products. Data on the vegan eggs market shows that sales of vegan egg substitutes are expected to reach a value of close to $3.3 billion by 2031, rising at a CAGR of around 8.3%. Product development and innovational power are increasing on a global scale. In 2022, Indian startup Evo Foods successfully launched the first heat-stable and plant-based boiled egg after establishing itself as a known producer of plant-based liquid eggs. Moreover, by making use of cellular agriculture, companies like Onego Bio Ltd from Finland are already working on an animal-free egg protein that is produced with a specific precision fermentation process creating identical egg white protein without the need for animals. At the same time, food tech pioneer Fiction Foods already revealed its cellular agriculture egg alternative launch to be in Q3 2022. The market launch of more high-quality egg alternatives, whether in powder, liquid, or hard-boiled form, is expected in 2023. Subscribe to the vegconomist newsletter to keep up to date with the latest developments in the egg alternatives market.","The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …
+
+JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …
+
+Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …
+
+Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …
+
+As bird flu continues to drive historically high egg prices and shortages across the US, Just Egg and Plantega have partnered to launch a new initiative called the Bird Flu Bailout. The campaign will see over 50 independent New York bodegas offer plant-based takes on classic bodega breakfasts such as bacon, egg and cheese sandwiches. Each breakfast item will be made with Just Egg’s plant-based egg alternative, and Bird Flu Bailout customers will also receive $2 off Just Egg’s retail products. As the bird flu crisis continues, Just Egg says its sales are surging, reportedly growing five times faster than chicken eggs and five times faster than last year. 90% of buyers are not vegan or vegetarian, and repeat purchases have reached over 54%. “Folks …
+
+A study by Dutch food tech company Revyve has found positive attitudes toward yeast protein egg replacers in three European countries — France, Germany, and the UK. Through AI-moderated interviews, the study aimed to gauge interest in Revyve’s functional brewer’s and baker’s yeast ingredients, which can be used as substitutes for egg proteins and synthetic texturizers. Consumers across all three countries recognized the nutritional and functional role of eggs in many foods, but showed enthusiasm toward the idea of yeast-based alternatives. While all three groups agreed that eggs were a source of protein and a good binder, there were some differences in opinion between countries. French consumers emphasized the role of eggs in thickening foods and creating soft, fluffy textures, but acknowledged that some people …
+
+Crackd, a UK-based plant-based liquid egg brand, is preparing to enter the US market in 2025. The product will make its US debut at Natural Products Expo West, held in Anaheim, California, from March 5-7, 2025, where company representatives will be available to discuss its features and distribution plans. Grocery store availability is expected by the second quarter of the year. The timing of Crackd’s US launch coincides with ongoing challenges in the conventional egg industry. Persistent avian flu outbreaks, supply chain disruptions, and rising feed costs have driven up egg prices and caused shortages in grocery stores. These issues have also affected existing egg replacement products, further limiting options for consumers and food manufacturers. Crackd, however, will be produced domestically, reducing supply risks and …
+
+Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …
+
+Puratos, a global provider of ingredients and services for the bakery, patisserie, and chocolate sectors, has entered into a strategic partnership with Burcon NutraScience Corporation, a leader in plant-based protein technology. The collaboration will focus on leveraging Burcon’s Puratein® canola protein to develop new, functional ingredients that cater to the evolving demands of the food industry. Canola protein is emerging as a viable alternative to egg protein, along with other ingredients like brewer’s yeast, aquafaba and potatoes. With its neutral flavor profile, nutritional benefits, and versatility in applications, canola protein is gaining traction across a variety of food sectors. Bram Pareyt, R&D Director at Puratos, stated, “We are committed to innovation, sustainability, and the well-being of consumers. Partnering with Burcon will allow us to explore …
+
+Dutch food tech company revyve has announced the launch of a new gluten-free egg replacer made from baker’s yeast. Described as “next-generation”, the ingredient is said to have excellent texturising functionalities while being fully neutral in flavour and colour. This is said to make it ideal for use in flavour-sensitive products such as sweet baked goods. The baker’s yeast is grown on molasses, a co-product of the sugar industry, in line with revyve’s commitment to circular economy principles. Revyve previously launched a flagship egg replacer made from brewer’s yeast, but this contains traces of gluten. As a result, the company decided to develop an allergen-free alternative that retains capabilities such as gelling, emulsifying, binding, and water-holding. “During the roll-out of our initial brewer’s yeast line, …
+
+The Israeli startup Egg’n’Up, a subsidiary of SavorEat, the company behind the 3D printing robot chef, describes itself as the hen that lays golden egg replacements. The food industry relies heavily on eggs due to their versatility and multiple functionalities despite current price volatility, food safety issues, egg allergies, high environmental footprint, and the growing trend to eliminate animal proteins from everyday products. According to Egg’n’Up, the reason behind the continued use of eggs in food processing is that available egg substitutes do not entirely satisfy the food industry’s requirements for functionality and taste. 1:1 egg replacement Founded in 2021 by Racheli Vizman, Oded Shoseyov, and Ido Braslavsky, according to PitchBook, and supported by a team of managers with a track record in the food …
+
+US-Finnish precision fermentation company Onego Bio has secured $15.2 million in funding from the European Innovation Council (EIC) Accelerator Program and other Series A investors. This takes the amount raised by the company in 2024 to $55 million, and its total funding to $70.8 million. Onego Bio produces Bioalbumen®, an animal-free bio-identical egg protein manufactured as an industrial food ingredient. Bioalbumen is said to have perfect protein quality, full functionality, and a neutral flavor; it could also alleviate the environmental burden of conventional egg production by as much as 90%, while providing a stable supply. This is likely to be very attractive to manufacturers, since chicken eggs have been plagued by supply chain issues in recent years. Commercialization Onego says it is focusing on commercializing …
+
+Alex Crisp, host of Future of Foods Interviews, talks to Maija Itkonen, CEO and co-founder of Finnish precision fermentation company Onego Bio, about manufac",vegconomist.com,2025-04-18,6,Egg Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07147740138,100,217,150.2440191
+https://vegconomist.com/market-and-trends/animal-outlook-finds-behavior-change-strategies-volunteer-efforts-fuel-growth-vegan-diets/,true,"Reports on the release of a report by Animal Outlook, a specific event.",Animal Outlook Finds Behavior Change Strategies and Volunteer Efforts Fuel Growth of Vegan Diets - vegconomist - the vegan business magazine,"Animal Outlook, an animal protection nonprofit, has released its 2024 Behavior Change and Volunteer Impact Report, which looks at the role of volunteer","Animal Outlook, an animal protection nonprofit, has released its 2024 Behavior Change and Volunteer Impact Report, which looks at the role of volunteer engagement in advancing animal protection and promoting vegan eating habits.
+
+In 2024, volunteers and interns dedicated nearly 6,000 hours to the organization’s initiatives, contributing to key milestones. Among these, 73,938 individuals completed the VegPledge, a campaign encouraging participants to try vegan eating for a specified period.
+
+Of those who took part, 76.9% reported their intent to continue consuming vegan food after the pledge period, with 63.1% planning to make the change permanent. Additionally, 83.1% of VegPledge participants expressed that they now consider the impact of their food choices more thoughtfully.
+
+The report also highlights the growing influence of the Animal Outlook Network, a platform launched in 2024 that integrates behavioral science with animal advocacy. Volunteers contributed to legal actions resulting in criminal animal cruelty charges, assisted farmers transitioning from animal to plant-based agriculture, and helped launch VegWeek events at universities.
+
+Jenny Canham, director of outreach and engagement at Animal Outlook, noted the essential role of volunteers in the organization’s progress. “Volunteers enable us to extend our reach and deepen our impact in ways that would otherwise be impossible,” she said.
+
+## Opportunites for plant-based sector
+
+The report outlines several areas of growth relevant to the plant-based sector. It points to the increasing public interest in vegan diets, particularly among individuals participating in short-term pledges. This trend presents an opportunity for businesses to develop targeted products and campaigns that engage new consumers and encourage them to maintain plant-based habits long-term.
+
+In addition, the organization’s volunteer-driven campaigns led to 1,912 online actions in 2024, including petitions and VegWeek proclamations. These digital engagements further underscore the growing importance of online activism in shaping consumer behavior.
+
+## Influencing institutional policies
+
+Animal Outlook’s efforts also include influencing institutional policies, with 20 VegWeek proclamations secured in 2024. The push for vegan policies at the local government and corporate levels represents a shift that could drive more widespread adoption of plant-based eating.
+
+The report suggests that businesses in the plant-based industry can benefit from aligning with these advocacy trends by leveraging digital platforms, supporting farm transitions to plant-based agriculture, and incorporating behavioral science principles into marketing strategies. By doing so, companies can tap into a growing base of informed and committed consumers who value sustainability, health, and animal welfare.",vegconomist.com,2025-03-25,30,Animal Outlook Finds Behavior Change Strategies and Volunteer Efforts Fuel Growth of Vegan Diets - vegconomist - the vegan business magazine,article,0.02701548574,26,134,150.2440191
+https://vegconomist.com/investments-finance/south-koreas-intake-alt-proteins-yeast-based-precision-fermentation/,true,Reports on a specific event (funding round) in a news-like format.,South Korea's INTAKE Secures $9.2M for Alt Proteins Made With Yeast-Based Precision Fermentation - vegconomist - the vegan business magazine,"INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2","INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding.
+
+The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business.
+
+## Super-protein yeast strain
+
+INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast.
+
+This protein is now in its early commercialization stage, and INTAKE hopes it could ultimately replace whey protein as a fundamental protein source. The company is currently targeting the KRW 35 trillion global protein market, and plans to enter the North American market in 2026.
+
+INTAKE is also researching the production of hemeprotein, a primary flavor component of meat, using CRISPR-based gene editing and expression in native strains. Additionally, the company is developing egg white albumin through precision fermentation.
+
+## Alternative protein solutions
+
+Founded in 2013, INTAKE specializes in B2C alternative food products and B2B alternative protein solutions. Led by food science entrepreneurs from Seoul National University, the company has successfully developed and commercialized several patented food ingredients.
+
+Last year, INTAKE achieved KRW 22.4 billion (US$15.2 million) in revenue with a 30% annual growth rate, and was elected as the primary institution for a KRW 6 billion (US$4.1 million) government-funded national research project on alternative seafood technologies.
+
+“This Series C funding is proof that our alternative food technologies and products have earned consumer and market trust,” said INTAKE CEO Nokyeob Han. “Our goal is to finalize the development of core microbial-based alternative food technologies, positioning them as a viable alternative to the conventional food industry.”",vegconomist.com,2025-04-11,13,South Korea's INTAKE Secures $9.2M for Alt Proteins Made With Yeast-Based Precision Fermentation - vegconomist - the vegan business magazine,article,0.02602159289,28,132,150.2440191
+https://vegconomist.com/organisations-and-brands/spacex/,false,Reports on multiple specific real-world events (space missions) with news-style reporting,SpaceX News - vegconomist - the vegan business magazine,"Find all SpaceX news in chronological order with our extensive archive and stay informed on SpaceX and the vegan, plant-based and cellular agriculture market.","A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …
+
+Chicago food company Nature’s Fynd, in collaboration with NASA, has launched a protein bioreactor aboard SpaceX-25 en route to the International Space Station. Seeking to develop new sources of sustainable protein for space exploration, the flight study will demonstrate the use of novel technology to grow high-protein food on the ISS. Revolutionary research During the study, the bioreactor will grow Fy, Nature’s Fynd’s nutritional fungi protein, by utilizing the company’s patented fermentation technology. According to the brand, its technology uses a fraction of the land, water and energy required in traditional agriculture. The bioreactor has also been proven to efficiently convert simple feedstocks, such as vegetation and excess plant material, into high-protein biomats of fungi. The ISS study will now test the bioreactor’s efficacy under …
+
+This week, four SpaceX crew members will conduct groundbreaking experiments on cultivated meat in space. The historic Axiom-1 mission is the first fully private spaceflight to the International Space Station, and among other experiments, will test the effects of microgravity on the formation of muscle tissue cultivated by Aleph Farms. Sending cells to space Scheduled to launch on April 8, the SpaceX Dragon crew includes Israeli philanthropist Eytan Stibbe, who will transport Aleph’s “Lab-on-a-Chip” device aboard the ISS and connect it to the station’s power and monitoring systems, which will be overseen by researchers on Earth. Lab-on-a-Chip is described as a microfluidic device that carries living cells in a nutrient-rich growth medium, and was co-developed with SpacePharma. Through the experiment, Aleph researchers hope to discover …",vegconomist.com,2025-04-22,2,SpaceX News - vegconomist - the vegan business magazine,article,0.02697522826,16,120,150.2440191
+https://vegconomist.com/organisations-and-brands/iffa/,false,"Reports on upcoming trade fair IFFA and related company announcements, which is a specific event.",IFFA News - vegconomist - the vegan business magazine,"Find all IFFA news in chronological order with our extensive archive and stay informed on IFFA and the vegan, plant-based and cellular agriculture market.","ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …
+
+The world is changing – and so are our eating habits. More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality. This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …
+
+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
+
+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
+
+Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative protein solutions. ADM’s capabilities aim to address the challenges faced by meat and alternative meat manufacturers when developing products and navigating new trends. The company hopes to help brands meet evolving consumer demands for locally sourced ingredients, protein diversity, nutrition, taste, and texture, all at an affordable cost. ADM’s plant-based innovations include “grab-and-go” concepts like boneless meat-free drumsticks, along with alternatives to regional products like schnitzel. Additionally, the company has developed convenient, nutritional options such as a pistachio plant-based protein shake. ADM will also showcase various blended and hybrid innovations, including concepts like a 50/50 hybrid “smash” burger and …
+
+At IFFA 2025, GEA will present a series of technological innovations designed to help food producers, particularly in the plant-based sector, optimize their operations while reducing environmental impact. With growing pressure on the food industry to balance efficiency, sustainability, and cost-effectiveness, GEA’s solutions provide the tools necessary to navigate today’s challenging market. Peter Lauwers, CEO of GEA Food & Healthcare Technologies, explained the company’s approach: “We are committed to helping our customers navigate today’s challenging market by providing innovative technology solutions that enhance production efficiency and sustainability.” GEA’s focus on maximizing raw material utilization, reducing packaging volume, and adopting recyclable materials in line with EU Packaging and Packaging Waste Regulations reflects its dedication to both operational efficiency and environmental responsibility. Maximizing efficiency in plant-based production …
+
+Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives. For the past …
+
+At IFFA 2025, Kilia will showcase complete systems designed for the production of plant-based meat alternatives, as well as a range of other solutions. The company has more than 90 years of experience in the development and manufacture of food processing machines in Germany. For some years now, Kilia has also been targeting producers of meat alternatives and other plant-based substitute products with its solutions. Vacuum Bowl Cutter supports the production of plant-based foods At IFFA, KILIA is presenting the 30-litre vacuum bowl cutter, a solution that has been optimized for processing plant-based products. With an integrated vacuum function, the device improves the texture and color development of plant-based meat alternatives, emulsions and spreads, according to the manufacturer. The precise temperature control enables stable binding …
+
+The world’s leading trade fair for Technology for Meat and Alternative Proteins, IFFA, is set to take place from 3 – 8 May 2025 in Frankfurt, Germany. IFFA brings the protein industry together every three years and is the mirror of the industry, where innovations are presented and a wide-ranging programme of events, consisting of IFFA Kitchen, IFFA Factory and Discovery Tours, rounds off the fair. IFFA offers a unique opportunity to connect with industry leaders, experts, and innovators while exploring groundbreaking technologies, trends, and solutions that shape the future of protein production. The trade fair serves as the industry’s ultimate gathering point, years to provide a comprehensive, 360-degree view of the protein industry. What makes IFFA so special is that it shows the entire …
+
+Handtmann, a German manufacturer of food processing technology, will present its latest developments at IFFA 2025 under the theme “The Taste of Innovation.” The company’s exhibition, located in Hall 12.0, Stand C80, will highlight advancements in processing technology for both conventional meat and alternative proteins. IFFA is the world’s leading trade fair for the meat and alternative proteins industry, held in Frankfurt from May 3 to May 8, 2025. At the fair, Handtmann aims to connect industry professionals with the latest advancements in food processing, providing a platform for collaboration and discussion on the future of alternative protein production. Spanning approximately 2,200 square meters, the Handtmann stand will serve as an interactive platform for industry professionals. The company plans to showcase new developments in sustainable …
+
+Under the motto “Rethinking Meat and Proteins”, IFFA 2025 will feature a dedicated “New Proteins” product area. The international meat and protein industry will convene from 3rd to 8th May 2025 in Frankfurt am Main for IFFA – Technology for Meat and Alternative Proteins, which continues its shift in interest towards alternative proteins. The International Trade Fair for the Meat Industry, known as IFFA, has traditionally been a leading global trade fair focused on the meat industry, showcasing innovations in meat processing, packaging, and sales. However, in recent years, there has been a notable shift in IFFA’s focus, reflecting broader industry and consumer trends towards alternative proteins. The protein world is rapidly developing This shift is primarily driven by growing consumer demand for sustainable and …
+
+IFFA, the world’s leading trade fair for innovations in process technology for meat (and recently incorporating alternative proteins), has announced that discussion topics at IFFA 2025 will focus on cultivated meat. IFFA’s interest in this topic reflects the increasing market for new plant-based products, innovative fermentation, and cultivated meat in Germany and Europe. According to Ivo Rzegotta, Senior Communication Manager Germany at the Good Food Institute Europe, consumer surveys in Germany point to high receptivity for hybrid, cultivated, and fermentation-based products, making the country a promising market for alt proteins, including cultiv",vegconomist.com,2025-04-11,13,IFFA News - vegconomist - the vegan business magazine,article,0.06920935396,74,199,150.2440191
+https://vegconomist.com/organisations-and-brands/corbion/,false,Reports on a specific corporate action (Corbion expanding its product portfolio) in a news-like format.,Corbion News - vegconomist - the vegan business magazine,"Find all Corbion news in chronological order with our extensive archive and stay informed on Corbion and the vegan, plant-based and cellular agriculture market.","Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …",vegconomist.com,2025-04-10,14,Corbion News - vegconomist - the vegan business magazine,article,0.01962080028,8,110,150.2440191
+https://vegconomist.com/rd/whitepaper-lean-startup-principles-accelerate-food-tech-innovation/,false,Reports on a specific event (publication of a whitepaper) in a news-like format.,New Whitepaper Explores How Lean Startup Principles Could Accelerate Food Tech Innovation - vegconomist - the vegan business magazine,New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles --- originally designed for fast-moving software,"New Wave Biotech and Nurasa have partnered to publish a new whitepaper exploring how lean startup principles — originally designed for fast-moving software companies — could be used by food tech innovators.
+
+Titled *The Lean Startup Meets Food Tech: Does It Work?*, the report reinterprets the five Lean Startup principles originally written by entrepreneur and author Eric Ries, outlining how they could apply to food tech and biomanufacturing. The resulting principles are:
+
+**Be strategic on where you buy, build, and partner.**Identify your focus and unique advantage, and bring in partners to close the gaps.**Validate desirability, feasibility, and viability together**instead of testing them separately, while juggling the interdependencies between them.**Align technical progress with real customer demand from day one**, don’t wait until you’re scaling to find your market. Use techno-economic analysis to align technical and commercial progress.**Maximize learning where it matters most.**Focus your time and money on testing what’s most critical to building a scalable, sustainable business — and use clear metrics to guide every decision.**Fail cheaply**with scaled-down tests, partnerships, and digital tools.
+
+## “Helping teams move faster and smarter”
+
+The paper draws on insights from investors, founders, corporates, and scientists from across the food tech ecosystem, including Givaudan, Tetra Pak, Nucleus Capital, and CJ CheilJedang. It also consults startups such as Liven, MeliBio, and DeNovo. The resulting guidance illustrates how lean principles could be used to navigate technical uncertainty, manage capital constraints, and align innovation efforts with market realities.
+
+“Speed alone doesn’t win in food tech — rapid, structured learning across commercial and technical areas does,” said Zoe Law, CEO and co-founder of New Wave Biotech. “This paper is about helping teams move faster and smarter by focusing on what really matters at each stage of development.”
+
+The publication of the paper comes as many biomanufacturing startups begin moving from lab to real-world production. According to New Wave Biotech and Nurasa, knowing what to test, who to work with, and when to scale could make the difference between moving forward and failing to progress.
+
+“Too often, innovators get stuck – not because the science doesn’t work, but because they don’t have the support to scale, navigate regulatory hurdles, or find market fit,” said Sukhi Wei, Strategic Project Manager at Nurasa. “This whitepaper is a practical guide to overcoming that.”",vegconomist.com,2025-04-24,0,New Whitepaper Explores How Lean Startup Principles Could Accelerate Food Tech Innovation - vegconomist - the vegan business magazine,article,0.03649671959,23,127,150.2440191
+https://vegconomist.com/company-news/french-plant-based-seafood-brand-olala-closure-insufficient-turnover/,true,Reports on a specific real-world event (company closure) with news-style reporting,French Plant-Based Seafood Brand OLALA! Announces Closure Due to Insufficient Turnover - vegconomist - the vegan business magazine,"OLALA!, a French producer of plant-based seafood alternatives, has announced that it is ceasing operations after three years.","OLALA!, a French producer of plant-based seafood alternatives, has announced that it is ceasing operations after three years.
+
+On LinkedIn, OLALA! explained that it had not found its market and had failed to achieve sufficient turnover to sustain itself. The brand said food service companies had a strong resistance towards paying extra for plant-based products, even when they have sustainability and health benefits.
+
+OLALA! expressed gratitude to its team, investors, distributors, and wholesalers for their contributions over the past few years, and also thanked customers such as Kumo, EXKi, Land&Monkeys, VEGETAL FOOD, and Nausicaa Centre National de la Mer. Additionally, the company apologised to suppliers who had been left with unpaid invoices due to the closure.
+
+## “A page is turning”
+
+A year ago, OLALA! announced a new brand design for its seafood alternatives, which included alternatives to salmon, tuna, and the Greek fish roe dip taramasalata. The company also became a member of Future Ocean Foods, said to be the only global association dedicated to alternative seafood, in 2024.
+
+The closure comes just after OLALA! obtained an IFS FOOD certificate for its plant in Boulogne-sur-Mer, indicating the quality and safety of its products.
+
+“This experience, despite its premature end, was an enrichment for all those who contributed to the existence of this company and its products, thus offering the public a new way of eating that is more respectful of our oceans,” said OLALA! on LinkedIn. “A page is turning but the adventure of more sustainable food continues!”",vegconomist.com,2025-03-26,29,French Plant-Based Seafood Brand OLALA! Announces Closure Due to Insufficient Turnover - vegconomist - the vegan business magazine,article,0.0229601831,25,132,150.2440191
+https://vegconomist.com/organisations-and-brands/goodmills-innovation/,false,"Reports on new product launches, company developments, and industry events related to GoodMills Innovation, a company in the plant-based food sector.",GoodMills Innovation News - vegconomist - the vegan business magazine,"Find all GoodMills Innovation news in chronological order with our extensive archive and stay informed on GoodMills Innovation and the vegan, plant-based and cellular agriculture market.","GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …
+
+GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods. Made from fava beans, yellow peas, sunflower seeds, and wheat, the blend has a protein content of 60% and is said to have a subtle flavor with no off-notes. The ingredient can be easily incorporated into existing recipes without the need for major adjustments, and reportedly does not compromise the taste or sensory qualities of the end products. The blend has been designed for use in light baked goods such as burger buns, sandwich rolls, and soft breads, but is also suitable for fine baked goods like bagels, baguettes, pretzels, and pancakes. If used in the right quantities and recipes, the ingredient allows manufacturers to make claims such …
+
+At FiE Europe 2024, taking place from 19 – 21 November in Frankfurt, Germany, GoodMills Innovation is set to present a diverse portfolio of plant-based texturants and solutions that cater to bakery goods, meat and fish alternatives, protein and fiber enhancement, and processing innovations. Supported by funding from the German Federal Ministry of Education and Research (BMBF), GoodMills has advanced its extrusion technology to develop the VITATEX® range of texturants. Attendees at FiE will have the chance to experience innovative wheat, soy, and pea-based texturants firsthand, with tastings of various meat and fish substitute products. The Hamburg based company this summer unveiled its “Tower III” production facility, funded by a multi-million euro investment, after three years of construction and spanning 2,500 square meters over seven …
+
+GoodMills Innovation, based in Hamburg, Germany, a company developing clean-label plant-based ingredients based on cereals and pulses for a wide range of applications, announces it has commenced operations at its latest project, featuring a newly completed production tower funded by a substantial multi-million euro investment. After three years of construction, the new facility now spans 2,500 square meters over seven levels. Dubbed “Tower III,” the expanded site aims to position GoodMills Innovation as an international center of excellence for the texturization of plant-based proteins, catering to the growing demand for vegetarian and vegan products as part of the company’s mission to advocate for dietary shifts towards more sustainable options. Katharina Haack, Head of Marketing Communications at GoodMills Innovation, says: “Plant-based nutrition is a building block …
+
+The market is hungry for ingredients that can elevate the plant-based protein experience, and as a high-quality, sustainable protein source, pea is an obvious candidate. However, transforming this raw material into consumer-friendly products that deliver on taste, texture and nutritional value is a feat that few companies have achieved. One of the pioneers in this space is GoodMills Innovation, whose VITATEX® range of pea texturates is helping food manufacturers to harness the power of peas. We caught up with Antje Dittrich, the company’s Key Account & Application Manager Plant-Based Proteins, to talk about current challenges and advancements in pea texturates. Can you explain the latest advancements GoodMills Innovation has made in pea texturates? VITATEX® Pea Flakes M SVP Pro is the latest addition to our …
+
+GoodMills Innovation has introduced a new range of clean-label ingredients called Slow Milling, designed to help industrial and retail bakeries make artisan-style baked goods. By enabling the production of traditional goods on an industrial scale, the range aims to improve cost efficiency while providing fresh, visually appealing bakery products. This will help manufacturers cater to consumers who are looking for artisan products at an affordable price point. The Slow Milling range includes: Ferment’tic — A natural baking improver that enhances dough handling and prolongs freshness. The ingredient is said to create Mediterranean-style bread with a moist crumb, large holes, and a crispy crust. Kastanienerbse — A clean-label ingredient derived from roasted yellow pea that provides a nutty flavour, a firm bite, and a moist, rich …
+
+Germany’s GoodMills Innovation has reported increasing interest in its VITATEX® range of plant-based texturates, which are used to improve the sensory qualities of meat and fish alternatives. At Food Ingredients Europe, which took place in Frankfurt from November 28-30, VITATEX products attracted a wide audience from a variety of sectors. According to GoodMills Innovation, this highlights the industry trend towards meat and fish alternatives, as well as continued consumer demand for these products. The VITATEX range was first launched in 2021. At the time, GoodMills Innovation said it had been working with wheat-based texturates for a decade, but had taken the products to a new level through extrusion technology and the addition of soy and peas. At Fi Europe, there was also interest in the …
+
+GoodMills Innovation is to begin running the sales, marketing, and application technology activities of legume flour producer Müller’s Mühle Business Solution. GoodMills says the flour range will complement its own cereal and legume-based offerings. The two companies are already under the same corporate umbrella, but it is hoped that the merger — which will create a division called Plant-Based Proteins — will take advantage of existing synergies. It will also combine the companies’ expertise in European sales, application technology, and product development. Following the merger on October 1, Müller’s Mühle will focus on sourcing, raw material supply, manufacturing, and quality management, while GoodMills Innovation will take over all aspects of B2B ingredient activities. GoodMills products Last year, GoodMills announced a collaboration with food tech company …
+
+Germany’s GoodMills Innovation, part of the GoodMills Group, Europe’s leading milling corporation, introduces VITATEX texturates based on wheat, soy and peas, for fish and meat substitute products. The company states that the texturates are perfect for alt seafood products such as plant-based tuna, fish fingers, pan- or deep-fried fish, and are optimally suited for the frozen food sector. “Whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with VITATEX®”, says the Hamburg based firm. As well as the applications in seafood alternatives, the texturates can be applied to alt meat products such as vegan patties, meatballs, Bolognese sauce, chicken nuggets, Vienna sausages, or schnitzels. After working with wheat texturates for around a decade, GoodMills …
+
+As the global pea protein market size is projected to grow from $745 million in 2020 to $1,400 million by 2025, GoodMills, Europe’s largest milling company, announces a new collaboration with Equinom, the plant tech company that creates new seed varieties using patented AI-driven breeding technology. Equinom creates superior seeds naturally by crossbreeding exotic, ancient and modern varieties. Utilising its seed bank, Equinom employs computer-based breeding and traditional genomic technologies to predict and simulate new varieties. Equinom reports it will research how best to crossbreed Yellow Pea seeds to achieve a tailored raw material with outstanding sensory properties: the ingredients derived from it are expected to be without off-flavours and provide ideal protein composition for an outstanding texture in finished products such as meat and …",vegconomist.com,2025-03-25,30,GoodMills Innovation News - vegconomist - the vegan business magazine,article,0.0474051002,43,160,150.2440191
+https://vegconomist.com/investments-finance/investments-acquisitions/switzerlands-catchfree-raise-scale-plant-based-seafood/,true,Reports on a specific event (funding round) in a news-like format.,Switzerland's catchfree Raises CHF 1.2M to Scale Production of Innovative Plant-Based Seafood - vegconomist - the vegan business magazine,Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round,"Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels.
+
+Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites.
+
+Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer.
+
+“Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and versatile as traditional fish, but made from plant-based protein. Our products feature a minimalist ingredient list and a particularly gentle production process that preserves valuable nutrients such as omega-3 fatty
+
+acids.”
+
+## “High-quality plant-based seafood options remain scarce”
+
+Catchfree has emerged from the Swiss university ETH Zurich. The startup aims to address issues faced by the conventional seafood industry, including overfishing and the treatment of farmed fish with antibiotics and chemical additives.
+
+Initially, catchfree will launch at selected restaurants in Switzerland that have already conducted successful market tests. The company will then expand within the food-service sector, before entering national wholesale distribution in the autumn.
+
+Catchfree says it sees enormous market potential, as the trend toward sustainable nutrition grows and awareness of the environmental impact of conventional seafood continues to increase.
+
+“The plant-based seafood category is still in its early stages,” said Eduard Müller, co-founder of the company. “While there are already numerous meat alternatives, high-quality plant-based seafood options remain scarce. We are closing this gap with catchfree. Our long-term goal is to meet the growing demand for sustainable and flavorful seafood alternatives by building a trusted brand and continually expanding our product offerings to serve evolving consumer tastes.”",vegconomist.com,2025-04-16,8,Switzerland's catchfree Raises CHF 1.2M to Scale Production of Innovative Plant-Based Seafood - vegconomist - the vegan business magazine,article,0.03540060275,27,128,150.2440191
+https://vegconomist.com/sustainability-environment/cellular-agriculture-sustainable-food-system-finland/,false,Reports on a specific event (report release) with factual information and recommendations.,Report: How Cellular Agriculture Could Make the Finnish Food System More Sustainable & Profitable - vegconomist - the vegan business magazine,"A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of","A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country.
+
+At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process.
+
+According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise.
+
+## “At the forefront of development”
+
+However, government action will be needed to make this vision a reality. The report proposes launching a five-year, €100 million research, development, and innovation program to accelerate the sector in Finland, along with making EU market entry easier for novel foods.
+
+The authors also suggest that the abundance of carbohydrate-rich side streams generated in Finland, such as straw, sawdust, wood chips, and grass biomass, could be used as feedstocks for cellular agriculture. They calculate that if more than half of the straw were used as a sugar source for cell factories, the produced microbial protein would be enough to meet the entire annual protein needs of Finns.
+
+“Compared internationally, Finland is at the forefront of development, but now it is important to take action and realize the predicted growth opportunities for the sector,” said Teija Lahti-Nuuttila, Executive Director at Business Finland. “Finnish companies should recognize their strengths as part of emerging new value networks and build their competitiveness in the long term together with research organizations. Business Finland is already currently funding ambitious cellular agriculture RDI projects, so there is no need to wait for a separate program.”
+
+## New business opportunities
+
+The report’s full list of eight recommendations is as follows:
+
+- Accelerate investments in infrastructure
+- Expedite EU-level regulatory processes
+- Launch an RDI program
+- Establish a Ministry of Future Food
+- Secure future experts for the sector
+- Support consumer communication and enable public tastings
+- Integrate primary production into cellular agriculture value chains
+- Target support functions for exports.
+
+“The future food system will be based on the interplay between modern agriculture and cellular agriculture, utilizing circular economy solutions,” said State Secretary Päivi Nerg from the Ministry of Agriculture and Forestry. “This development brings many new business opportunities for Finland and the food system actors. We must identify the necessary change paths and ensure that measures consider the entire chain, from farmers to consumers and other stakeholders.”",vegconomist.com,2025-04-11,13,Report: How Cellular Agriculture Could Make the Finnish Food System More Sustainable & Profitable - vegconomist - the vegan business magazine,article,0.02819860027,27,133,150.2440191
+https://vegconomist.com/organisations-and-brands/vtt-technical-research-centre-of-finland/,false,"Reports on multiple specific events related to the VTT Technical Research Centre of Finland, including research findings, funding rounds, and partnerships, all in a news-like format.",VTT Technical Research Centre of Finland News - vegconomist - the vegan business magazine,"Find all VTT Technical Research Centre of Finland news in chronological order with our extensive archive and stay informed on VTT Technical Research Centre of Finland and the vegan, plant-based and cellular agriculture market.","A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …
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+Research by a team of scientists at VTT Technical Research Centre of Finland shows that mycoprotein is a valuable ingredient: it offers digestible proteins and, unlike meat, dietary fiber. These findings are relevant because various studies suggest that dietary fiber intake significantly reduces the risk of cardiovascular disease, cancer, stroke, type 2 diabetes, high cholesterol, and hypertension. The VTT study evaluated the nutritional quality of different microbial biomass samples by assessing their protein digestibility and carbohydrate (fiber) fermentability in the colon using in vitro methods. According to the researchers, previous studies centered on protein content, overlooking fiber, glucose, and other macronutrients. Four microbial biomasses were selected to determine whether they could be both a protein and dietary fiber source for the human diet: one hydrogen-oxidizing …
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+Onego Bio Ltd has raised €10 million in seed funding to commercialize its breakthrough technology to produce egg white without chickens. The cellular agriculture startup is the latest spin-off from the VTT Technical Research Centre of Finland and offers a vegan alternative to one of the world’s most used animal proteins. “They have the potential to produce bioalbumen at an industrial scale and at a price point that is competitive with conventional egg production” – Jim Mellon, Agronomics The Finnish biotech Onego Bio has developed bioalbumen – an animal-free egg protein, using commercially proven Trichoderma technology. The vegan egg white is produced with a specific precision fermentation process that creates identical egg white protein without the need for animals. The startup announces the successful closure of …
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+Researchers in Finland have developed what could be the first fungi-based egg white. Using precision fermentation to produce the fungi-based egg has the potential to reduce land-use requirements by almost 90% and greenhouse gases by up to 55% when compared to chickens. As egg white is one of the most important protein ingredients for the food industry, scientists at the Future Sustainable Food Systems research group at the University of Helsinki, together with VTT Technical Research Centre of Finland, have shown that fungus-produced ovalbumin could have the potential to mitigate a large part of the environmental burden associated with chicken egg white powder. Using the fungus Trichoderma reesei, the food tech scientists have produced ovalbumin – egg white protein – in powder form suitable for …
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+Finnish dairy company Valio has partnered with the VTT Technical Research Centre of Finland for a project that will investigate what kinds of food industry raw materials could be produced with cellular agriculture. The project will aim to develop biotechnologically produced proteins, where an organism such as a fungus is instructed to produce the protein. After being fed with nutrients and sugar, the fungus secretes protein into the growth medium. Other potential applications of the technology could involve producing purified fats or multidimensional cell structures. While producing cultivated meat and dairy products is very complex, making individual components is much simpler. This technology is already widely used in the dairy industry to produce animal-free versions of enzymes such as rennet. In recent years, it has …",vegconomist.com,2025-04-11,13,VTT Technical Research Centre of Finland News - vegconomist - the vegan business magazine,article,0.0334050138,22,128,150.2440191
+https://vegconomist.com/organisations-and-brands/european-commission/,false,Reports on specific actions and decisions made by the European Commission.,European Commission News - vegconomist - the vegan business magazine,"Find all European Commission news in chronological order with our extensive archive and stay informed on European Commission and the vegan, plant-based and cellular agriculture market.","Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …
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+ProVeg International has called on the EU Commissioner-designate for Agriculture and Food, Luxembourg’s Christophe Hansen, to prioritise the proposed EU Action Plan for Plant-Based Foods during his term in office. Hansen is set to take over from Poland’s Janusz Wojciechowski if he is confirmed on November 27. Earlier this week, he was interviewed by MEPs about the Action Plan concept, which was presented to the European Commission in September in a report titled Strategic Dialogue on the Future of EU Agriculture. The report was the result of seven months of negotiations by organisations including green NGOs, consumer groups, farmers’ unions, and industry actors. It calls for a reduction in the consumption of animal-based proteins and support to make plant-based options more affordable and accessible. Additionally, …
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+The European Commission has approved a €700 million Dutch State scheme to compensate farmers who voluntarily close livestock farming sites in some regions of the Netherlands. The Dutch government is looking to improve the quality of the environment and promote more sustainable and environmentally friendly production in the livestock sector with this initiative. The scheme will apply to priority areas, including peatlands, sandy soils, stream valleys, and areas in and adjacent to Natura 2000. It will be open to small and medium-sized livestock farmers operating in any eligible areas until the 1st of October, 2029. The aid provided under the scheme will consist of direct grants and subsidized advisory services. It will cover up to 100% of eligible expenses, including compensation for the loss of production …
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+The European Commission has said that Italy violated an EU scrutiny procedure by banning cultivated meat without allowing other member states or the Commission itself to give their views. The Italian government first proposed the ban in March of last year, citing a lack of studies on the effects of cultivated meat. In October, it was revealed that a draft law proposing the ban had been withdrawn from EU scrutiny, along with another bill to restrict the use of meat-like terms on plant-based product packaging. The controversial bills were then passed by the Italian Chamber of Deputies in November. According to the European Commission, the draft laws should have been subjected to the TRIS procedure, which is intended to prevent national parliaments from passing bills …
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+Scientists have told the European Commission that people must eat “as little animal products as possible” to combat climate change. Professor Erik Mathijs, chair of the Science Advice for Policy by European Academies (SAPEA) Working Group, made the comment following the publication of the group’s new report, Towards Sustainable Food Consumption. The white paper was requested by the Commission to support the revision of its Farm to Fork agri-food strategy. Describing reduced animal product consumption as “the key mitigation option” for climate change, the report calls for policy measures such as taxes or bans on some unsustainable products, and reformulations of others. It also emphasises the benefits of plant-based diets in tackling chronic diseases, obesity, and biodiversity loss. “Crucial solution” The importance of reducing animal …",vegconomist.com,2025-04-01,23,European Commission News - vegconomist - the vegan business magazine,article,0.03309897164,23,130,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/tacotarian-opens-us-franchise-program-amid-ongoing-regional-expansion/,true,Reports on a specific corporate action (launch of a franchise program) in a news-like format,Tacotarian Opens US Franchise Program Amid Ongoing Regional Expansion - vegconomist - the vegan business magazine,"Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the","Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the United States. The decision follows steady regional growth and increasing consumer demand for plant-based fast-casual dining options.
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+“Franchising Tacotarian allows us to share our mission of saving the world one taco at a time”
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+Founded in 2018 in Las Vegas by Kristen and Carlos Corral, along with Regina and Dan Simmons, the company began as a single-location operation and has since expanded to six locations across Las Vegas and San Diego. The brand has also introduced a grocery product line distributed nationally.
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+Earlier this year, the US Small Business Administration named the founding team the 2025 Small Business Persons of the Year for Nevada.
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+“Our original goal was to make plant-based food exciting. Franchising allows us to grow that vision beyond our cities and empower other entrepreneurs,” stated co-founder Carlos Corral.
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+Tacotarian has been recognized by multiple industry outlets. It was included in Nation’s Restaurant News’ 2024 “Breakout Brands” list and QSR Magazine’s “40/40” ranking of emerging concepts. It also appeared on Yelp’s Top 100 Taco Spots in America and received the title of Best Vegan Taqueria in the US from VegNews.
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+## Comprehensive franchise support
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+The franchise model includes access to Tacotarian’s existing menu, brand identity, training systems, marketing support, and operational infrastructure. The program targets individuals with an interest in food service and experience in community-based business.
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+Co-founder Regina Simmons noted, “Franchising Tacotarian allows us to share our mission of saving the world one taco at a time—on a much larger scale. We’re excited to partner with driven entrepreneurs who are passionate about food and community.”",vegconomist.com,2025-04-11,13,Tacotarian Opens US Franchise Program Amid Ongoing Regional Expansion - vegconomist - the vegan business magazine,article,0.03282465872,28,131,150.2440191
+https://vegconomist.com/category/non-food/leather-alternatives/,false,"Reports on multiple specific events related to leather alternatives, including partnerships, product launches, and funding rounds, in a news-style format.",Leather Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,"Unlike real leather, vegan leather refers to leather-like materials that do not contain any animal-derived components. In most cases, alternative leathers are either made from natural materials, or plastic-based materials. The vegan leather market of 2022 has a broad collection of vegan leathers made with all kinds of plant based materials, including wine leather, mushroom leather, cactus leather, and pineapple leather. read more While the modern sustainable designer is already implementing vegan fabrics into its fashion collections, not all designers are followers of the vegan leather movement. In particular high-fashion brands and their designers often view real leather as a symbol of luxury and status. [caption id=""attachment_49633"" align=""alignnone"" width=""741""] ©Beyond Leather Materials ApS[/caption] However, in recent years vegan leather has reached the mainstream, as many consumers demand sustainable alternatives to real leather. After all, real leather has one of the highest environmental impacts among fashion materials, while most vegan leather options are not only cruelty-free, but also significantly more sustainable. The traditional leather industry Even in the year 2022, the leather industry is claiming to be a ""sustainable"", ""biodegradable"", and ""circular"" business sector, ignoring that traditional leather largely originates from industrial animal agriculture. In fact, the environmental impact of animal based leather is higher than from any other leather-like material used in fashion, including polyurethane-based leather. Producing real leather is undeniably linked to animal agriculture, which itself is one of the leading causes of global warming. As reputation and sustainability performance of real leather ages badly in the light of fake leather product innovations, leather made from animal skins should no longer be the standard when talking about leather material. [caption id=""attachment_29054"" align=""aligncenter"" width=""678""] ©jangrau1984 - stock.adobe.com[/caption] How toxic is the leather industry? In the past, there have been many reports about the toxic behavior of the dairy and meat industry towards the plant-based sector. Unfortunately, the real leather industry is no exception, as it fires against vegan leather products and disputes the existence of sustainable and good quality vegan leather. One of the real leather industry’s chief criticisms of vegan leathers is that they often contain plastics derived from fossil fuels. However, apart from having the highest environmental impact in leather materials, other issues surrounding real leather, such as animal welfare and toxic chemicals that are used in the tanning process, turn animal leather into a much worse option regarding sustainability performance. Moreover, the tanning and dyeing process in the production of real leather is widely associated with risks for workers to develop cancer due to chemical exposure and leather dust. Given these facts connected to the production of animal leather, leather products based on actual animal skin can not be seen as part of the sustainable fashion movement. Even if the term vegan leather does not automatically indicate it is a sustainable vegan leather option, it definitely outperforms animal leather in terms of overall sustainability performance. Can animal leather be sustainable? Large leather manufacturers often promote their products as sustainable and biodegradable, but can genuine leather really be sustainable? Linked to the fact that animal leather has the highest environmental impact among all materials used in fashion, it is important to emphasize that biodegradable and sustainable are not the same thing. Indeed, real leather can be biodegradable, as the animal hides that are being used are biodegradable. Although every animal leather can be composted, the degradation is likely to be impaired due to the tanning chemistry used in the production process. An organization within the real leather business that is dedicted to improving traceability and sustainability performance of animal leather is the Leather Working Group. Founded as a not-for-profit organization, the Leather Working Group is reponsible for the world's leading environmental certification for real leather manufacturers. However, despite the efforts of the Leather Working Group to improve environmental and social performance by reducing the amount of toxic chemicals used in the tanning process of real leather, it does not make animal skin wearable with a clean conscience regarding animal welfare and the general issues connected to animal agriculture. [caption id=""attachment_66193"" align=""aligncenter"" width=""1024""] The Weekend bag by ©Frida Rome available at www.ImmaculateVegan.com[/caption] The ban of vegan leathers In February of 2022, a ban on the term ‘vegan leather’ and other plant-based prefixes has been announced in Portugal. Alt leather companies now using prefixes such as ‘vegan’, ‘plant-based’, or ‘pineapple’ or even “synthetic” along with the word “leather” in their product marketing may face fines and criminal proceedings. Portugal has a thriving fashion and textiles industry, with many high-quality fashion products and accessoires for the European market being produced in the country. Companies like vegan leather shoes manufacturer B_Boheme are part of the local vegan leather business. To them, the reason given for the ban, namely that consumers could be misled by terms like vegan leather, is just an excuse by major industry representatives to slow down the vegan leather revolution. Vegan leather brands While real leather is always made from the skin of animals, there are various options in the case of vegan leather production. Within the vegan leather market, vegan leather options made from mushrooms, cells, or wine waste are just as common, as vegan leather made from apple peels. Many international fashion brands are collaborating with vegan leather companies to show their commitment towards ethical and responsible business methods, which include the ethical threatment of animals. For instance, international fashion giant H&M has announced a partnership with wine leather producer Vega to launch handbag straps and shoes in 2020. Moreover, French shoe brand CAVAL, widely known for its range of mismatched sneakers, announced the launch of sustainable shoes made partially of Pellemela, a recycled material made from apple peels. Other noteworthy vegan leather brands include next-generation material company Polybion. Based in Spain and Mexico, the company is developing its biotextile Celium®, an alternative to leather ""designed with nature and manufactured with biology."" [caption id=""attachment_4442"" align=""aligncenter"" width=""677""] ©Africa Studio - stock.adobe.com[/caption] Piñatex, the most sustainable vegan leather commercially available Back in 2021, London-based B-Corp Ananas Anam just celebrated the fifth anniversary of the commercialization of its revolutionary vegan leather Piñatex material. Made from waste pineapple leaf fiber, the brand claims that Piñatex is the most sustainable vegan leather commercially available at scale today. Threfore, Piñatex is the vegan leather of choice for hundreds of vegan and sustainable fashion brands and has been used by global lifestyle brands such as Nike, H&M, Hugo Boss, Paul Smith and more. [caption id=""attachment_42308"" align=""aligncenter"" width=""678""] © Po-Zu Ltd.[/caption] Desserto, vegan leather made from cacti Mexican cactus-based leather company Desserto first launched its cactus leather in August of 2020 after two years of research and development. Unlike many vegan leather alternatives, the cactus leather made by Desserto does not contain polyurethane or any kind of plastic. Synthetic leather and fake leather Fake leather, also known as synthetic leather, is a petroleum-based leather alternative. Animal leather and faux leather are both high-quality materials and share many desirable attributes, like water-resisdence and a soft touch. Does vegan leather contain toxic chemicals? Some synthetic leathers have an unpleasant smell that is often described as a ""fishy"" vegan leather smell. The reason behind this is a toxic chemical called dimethylformamide (DMFa) that is commonly used in the production of synthetic plastic leather. A big problem that is connected to the use of DMFa is the negative health effects it may has on humans, including liver damage and infertility. A major breakthrough was achieved in 2014, when the first water-based solution, ready to replace DMFa, was introduced. Three years later, another alternative to DMFa was developed, a solvent-free technology whose only byproduct is carbon dioxide. Since 2017, faux leather manufacturers can choose between two solutions in order to avoid toxic chemicals and the unpleasant vegan leather smell that goes along with it. Fortunately, the faux leather industry has changed a lot since then. For instance, in China, one of the main production locations to manufacture faux leather, has increased production of water-based faux leather by 600%, while the production of non-solvent faux leather rose by 460%, as reported by chemsec Marketplace. [caption id=""attachment_12239"" align=""aligncenter"" width=""678""] © Drobot Dean - stock-adobe.com[/caption] Industry rethinks vegan faux leather As of 2022, most faux leather companies that market their products as vegan leather use either water-based or non-solvent solutions in the supply chain of their vegan leather products. In terms of sustainability and animal welfare, vegan faux leather is therefore a good choice, especially since the accusation that the material causes health hazards is no longer true for most of the new products coming onto the market in 2022. Is vegan leather good for the environment? Unlike real leather, which has the highest envionmental impact among all materials used in the fashion industry, most vegan leather materials have a comparatively good sustainability index. However, there are many ways to make vegan leather, so not all vegan leather has the same impact on the environment. While synthetic leathers are often criticized for contributing towards micro plastic pollution, vegan leather made with biodegradable materials is widely seen as the most environmentally-friendly vegan leather. Biodegradable vegan leather While a growing number of consumers are choosing to avoid conventional leather for ethical and environmental reasons, there are also concerns about the fact that synthetic vegan leather is made from plastics. Especially regarding the issue of micro plastic pollution, many consumers are demanding a vegan material that is free from any plastics. Despite the encouraging news that vegan leather is gaining market share and entering the mainstream, most vegan leather alternatives available on the market today are not biodegradable. As discussed in the last section, faux leather products are a good alternative to real leather derived from animal skin. However, in a future where a circular economy is developing into the norm, a product made from plastic is not the most viable option. Thus, it is important to support the production of biodegradable leather alternatives in the long run to further accelerate vegan innovations and make vegan leather sustainable to an even higher degree. Making vegan leather biodegradable in respond to demand Responding to the high demand for biodegradable vegan leather, companies are developing biodegradable vegan leather alternatives using everything from mushroom to cacti. According to a market report from 2021, the global market for bio-based leather is expected to expand with a huge CAGR of 47.5% between 2021 and 2027. Startups and companies in the biodegradable vegan leather space are mainly focused on designing, marketing, and manufacturing vegan, plastic-free leather-like materials and foams for the fashion and automotive industries. According to a paper from 2022, the bio-based vegan leather material Bioleather1 produces 80% fewer greenhouse gas emissions than bovine leather and 20% fewer than PU-based faux leather materials. Additionally, the bio-based leather reduces blue water use, land use, and eutrophication by 95% compared to conventional leather. [caption id=""attachment_61142"" align=""aligncenter"" width=""1024""] ©General Silicones[/caption] Is biodegradable leather commercially available? Today, very few vegan leathers are biodegradable and even fewer are commercially available. Among the first commercially available vegan leathers are the bio-based sustainable leather alternatives by the San Franciso-based biomaterials company MycoWorks. Back in January 2022, the startup MycoWorks announced it has raised $125 million to open a full-scale mushroom leather production plant. According to MycoWorks, they transform mycelium, the underground root structure of fungi, into materials that rival real leather and synthetic materials in look, feel, aesthetics and performance. Does vegan leather from cork meet the sustainability criteria? Cork leather is made from the bark of Cork Oaks, which are growing in the Mediterranean pat of Europe. Mainly produced in Portugal, cork leather is flexible, soft, and often referred to as the most environmentally friendly vegan leather on the market. While cork leather is widely used for fashion accessoires, including wallets, purses, and bags, it is not commonly used for fashion items. In 2015, german ethical fashion brand bleed developed the world's first vegan leather jacked made with cork leather. However, due to the complicated manufacturing process, cork leather has not yet become established as a material for vegan leather jackets and other garments on a larger scale. Vegan Leather without plastic based materials should be the standard Founded in 2015 on the premise that our planet is too dependent on petroleum-based products, including pvc leather and pu leather, Natural Fiber Welding is looking to disrupt the plastic and synthetics industries. NFW produces Mirum, an alternative to synthetic leather made from plants. Thereby, Mirum is setting new sustainability and circularity standards for the leather industry. Mirum is completely free from any plastic material. While other vegan leather-like materials contain petroleum-based plastics like polyurethane (PU) and polyvinyl chloride (PVC), Mirum wants to implement a new definition and standard for the term vegan leather.  As of 2022, many vegan leather products are marketed as ""plant-based,"" but they also contain plastics like polyurethane and polyvinyl chloride. NFW believes the term vegan leather should mean ""plants"" not ""plastic."" Next generation of vegan leather is biodegradable Although most vegan leather that are availale in large quantities contain synthetic materials, various companies and startups are currently developing biodegradable alternatives to shape the next generation of vegan leather alternatives. By 2030, it is likely that most vegan leather is made biodegradable, containing natural materials to produce vegan boots, vegan purses, vegan shoes, vegan leather jackets, and other common leather products. While real leather will continue to lose in relevance, the category of vegan leather made from biodegradable materials might dominate the vegan leather category. [caption id=""attachment_53306"" align=""aligncenter"" width=""1024""] ©Nestlé[/caption] Cell-cultured leather Cellular agriculture offers enormous potential for the resource-efficient and sustainable production of meat and dairy products. Although the final products are stricly not vegan, they can be described as cruelty-free and have the potential to save many animals lives in the future. Founded in 2014, Dutch biotech company Qorium is focused on the development of cell-cultured leather. In July of 2021, the company has raised €2.6 million to allow it to scale up its cell-cultured leather production technology. According to the cell-cultured leather pioneer, its cell-cultured leather takes 99% less water and 66% less energy to produce compared to real leather. It further eliminates the need for the first two phases of the leather tanning process. Since only a few bovine skin cells are required to produce the leather, the methane emissions produced by livestock could be vastly reduced. Vegconomist is reporting on vegan politics news and has readers in over 160 countries worldwide. If you want to join our vegan business community, you can subscribe to our newsletter here. You can decide yourself how often you want to receive news into your inbox.","A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …
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+Stephanie Downs, CEO of UNCAGED Innovations, is a serial entrepreneur with over 20 years of experience and a leading expert in animal-free material alternatives for the fashion and automotive industries. In 2020, she co-founded UNCAGED Innovations with Dr. Xiaokun Wang, pioneering sustainable leather alternatives made from grains at scale. The company is currently developing prototypes for global high-fashion brands and automotive leaders such as Jaguar Land Rover. In this op-ed, Stephanie discusses the growing shift toward bio-based materials in fashion and how the industry is turning to farming for sustainable material innovation. She explores the role of agricultural by-products in creating next-generation alternatives to traditional leather, highlighting the economic opportunities for farmers and the environmental benefits of moving beyond plastic-based vegan materials. Why Sustainable Fashion …
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+The Ethical Luxury Summit and the 6th Annual Vegan Fashion Week Golden Hour Fashion Show will take place this week in Los Angeles, bringing together industry leaders to discuss sustainability, ethics, and innovation in high-end fashion. The events will feature panel discussions, designer showcases, and a fundraising gala, with a focus on sustainable materials, ethical production, and alternative textiles. Addressing ethics and sustainability in fashion According to Emmanuelle Rienda, founder & president of Vegan Fashion Week, the organisation’s mission is to address both ethical and environmental concerns within the fashion industry. “Vegan fashion is the idea of producing and consuming fashion without harming or using animals. Sadly, animals are still left out of the conversation when it comes to sustainability or the climate emergency,” Rienda …
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+UNCAGED Innovations, a biomaterials company developing grain-based leather alternatives, has announced the addition of Noel Kinder, Nike’s former Chief Sustainability Officer, to its Board of Directors. With more than two decades of experience at Nike in sustainability and operations, Kinder’s appointment signals UNCAGED’s growing focus on scaling its innovative materials and expanding its global footprint. UNCAGED Innovations is the developer of BioFuze, a technology that produces a sustainable, grain-based alternative to leather by replicating the molecular structure of collagen. The resulting material offers flexibility, strength, and texture similar to traditional leather but avoids the environmental impact associated with animal-derived materials. The company has set its sights on industries such as footwear, which consumes more than 50% of the world’s leather supply. Kinder, who served in …
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+Two Danish companies — Beyond Leather Materials and the furniture house TAKT — have partnered to create high-quality furniture that combines Scandinavian design with environmentally friendly materials. After years of collaboration, the companies have finally introduced eight of TAKT’s design chairs upholstered with Leap, Beyond Leather Materials’ vegan-certified leather alternative made from apple waste. The collaboration marks the first time Leap is used in furniture and TAKT’s first vegan upholstery option. “At TAKT, we aim to create furniture that is as good for the planet as for the people, and Leap fits perfectly into that vision,” said Michael Lysemose, Product Developer at TAKT. “We wanted to offer an animal-free option that would still be of high quality and would match with our Design Principles, and …
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+The push for sustainable alternatives to animal and plastic leathers has led to a burgeoning market of vegan bio-based leathers. According to a 10-year market forecast by IDTechEx, the vegan bio-based leather industry production capacity will grow at a compound annual growth rate (CAGR) of 37.4% from 2024 to 2034. Leather is a sought-after material for its durability, strength, and aesthetic appeal. However, the report points out that according to UN estimates, animal leather production exceeds 20 billion square feet annually, contributing significantly to greenhouse gas emissions and deforestation. Additionally, the tanning process of leather production releases hazardous chemicals and gases, including lead, chromium, arsenic, and carcinogenic arylamine. Meanwhile, vegan leather made from plastics, a common alternative due to its low cost, has environmental issues, including …
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+Denmark’s Beyond Leather Materials announces that its alternative to leather Leap has earned the US Department of Agriculture (USDA) Certified Biobased Product Label, showcasing its 91% biobased content. Made from apple waste from European juice and cider production, Leap is an environmentally friendly, next-gen material that is said to deliver a leather-like performance, feel, and touch for use in small leather goods, furniture, home decor, and soon, automotive. As a 100% animal-free material, Leap has also recently earned the Vegan Trademark certified by The Vegan Society. Mikael Eydt, co-founder and CEO of Beyond Leather, shares, “Earning the USDA Certified Biobased Product Label for Leap® with 91% biobased content is a testament to our commitment to pushing the boundaries of what can be achieved when we …
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+UK upcycled materials startup Arda Biomaterials and sustainable brand BEEN London announce the launch of their first product: a snakeskin-type handbag crafted with an animal- and plastic-free leather-like material called New Grain. Arda’s New Grain, described as an extraordinary next-generation material, is developed from spent grain from breweries, sourced locally from London’s Bermondsey Beer Mile — once a leather tanning district. This launch marks New Grain’s first use of an external product, paving the way for its commercial scalability. The handbag, a version of BEEN’s bestselling MILLAIS bag, will be part of a future collection that includes wallets, laptop cases, and more bag styles. Genia Mineeva, the founder of BEEN London, emphasised the partnership’s role in pioneering sustainable fashion. She added, “As a brand making premium …
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+In collaboration with the National Institute for Interdisciplinary Science and Technology (NIIST), India’s P A Footwear has developed Vegan Virya, a biodegradable leather alternative made from over 95% plant-based materials, mainly sugarcane bagasse, including 60% agro waste content. P A Footwear is a family-owned business that has significantly grown from producing 500 pairs of shoe uppers daily to having the capability to manufacture 2 million pairs of leather shoes and uppers annually. The company specializes in making stitch-down shoes, catering to a niche market in men’s and children’s footwear. The company employs over 2,200 skilled workers across its six manufacturing plants, including its vegan division in Ranipet, which launched in 2023. The sugarcane leather sheets come in multiple non-fading colors for fashionable bags, sandals, suitcases, …
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+New York-based UNCAGED Innovations today announces it has raised an oversubscribed $5.6M Seed investment for its sustainable leather made from grains. The round was co-led by Green Circle Foodtech Ventures and Fall Line Capital, with participation from Ponderosa Ventures, Golden Seeds, and existing investor InMotion Ventures, the investment arm of JLR (Jaguar Land Rover). This investment will be used to bring the product to market, increase production, and expand the team. The latest capital follows the company’s 2023 pre-seed round in which UNCAGED secured $2 million. Director and Head of Sustainability at JLR Rossella Cardone commented at the time, “This is in-line with our strategy on the sustainability and provenance of the materials we use. We must embrace new material possibilities, new processes, and new …
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+Scientists at Thailand’s Mahidol University have developed a new pineapple-based leather alternative that is claimed to have excellent strength and sustainability properties. The bio-based material is made by mechanically extracting pineapple leaf fibers from waste pineapple leaves. These fibers are divided into two groups; some are treated with sodium hydroxide, while others are left untreated. The fibers then are formed into non-woven sheets and coated with compounded natural rubber latex, before being heat-treated and compressed. The material can be dyed with natural colorings such as carrot, spent Thai red tea, and spent coffee grounds. Following the development of the pineapple leather, a study published in the journal Sustainability has analyzed its tensile properties, tear strength, and hardness. The results indicate that the material’s tensile strength …
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+Beyond Leather Materials, a Danish scale-up producing an alternative to animal leather, has announced a partnership with the sustainably progressive design and manufacturing facility Veshin. Using apple waste from European juice and cider production, Beyond Leather Materials produces an 89% bio-based leather alternative called Leap. Through the new partnership, the two companies will use the material to create products for various markets, inc",vegconomist.com,2025-04-01,23,Leather Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,article,0.09677601517,139,213,150.2440191
+https://vegconomist.com/organisations-and-brands/hoxton-farms/,false,Reports on a specific corporate action (funding round and partnership) in a news-like format,Hoxton Farms News - vegconomist - the vegan business magazine,"Find all Hoxton Farms news in chronological order with our extensive archive and stay informed on Hoxton Farms and the vegan, plant-based and cellular agriculture market.","A taste revolution in the plant-based meat industry could be on the horizon as Hoxton Farms, the UK’s first cultured fat startup, has announced a £2.7 million seed round. Combining cell biology and mathematical modelling to make cruelty-free and sustainable fat, the company aims to replace conventional vegetable fats used by plant-based producers.
+
+Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …",vegconomist.com,2025-03-27,28,Hoxton Farms News - vegconomist - the vegan business magazine,article,0.03955926806,38,149,150.2440191
+https://vegconomist.com/organisations-and-brands/kastbergs-is/,false,Reports on a specific company action (V-Label certification) in a news-like format.,Kastbergs Is News - vegconomist - the vegan business magazine,"Find all Kastbergs Is news in chronological order with our extensive archive and stay informed on Kastbergs Is and the vegan, plant-based and cellular agriculture market.","Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets. The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution. By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy. As part of a broader …",vegconomist.com,2025-04-14,10,Kastbergs Is News - vegconomist - the vegan business magazine,article,0.01966227246,8,110,150.2440191
+https://vegconomist.com/organisations-and-brands/iba/,false,Reports on upcoming trade fair with specific details about exhibitors and their offerings.,iba News - vegconomist - the vegan business magazine,"Find all iba news in chronological order with our extensive archive and stay informed on iba and the vegan, plant-based and cellular agriculture market.","Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks. A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …
+
+Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …
+
+Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses. The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises. In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial …",vegconomist.com,2025-04-02,22,iba News - vegconomist - the vegan business magazine,article,0.02711922724,18,122,150.2440191
+https://vegconomist.com/organisations-and-brands/plant-fwd/,false,Reports on a specific event (Plant FWD conference and related events) with news-style reporting,Plant FWD News - vegconomist - the vegan business magazine,"Find all Plant FWD news in chronological order with our extensive archive and stay informed on Plant FWD and the vegan, plant-based and cellular agriculture market.","Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12. Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale. There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked. “Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout …
+
+Plant FWD, a conference working to accelerate the protein transition, is preparing to return to Amsterdam for the third time on April 8-9. The event will bring together 1000 food professionals, startups, investors, policy makers, and decision makers. This year’s program will reportedly be bigger than ever before, featuring pitches from ten startups, an advance look at some groundbreaking products, a preview of the Eat Lancet Dietary Guidelines 2.0, and the initial results of the Protein Tracker (an initiative that monitors supermarkets’ progress towards selling a higher proportion of plant proteins). Speakers will include circular economist Harald Friedl, photographer Jimmy Nelson, chefs Nicolas Acquaa and Glory Kabe, former minister Klaas Dijkhoff, Marjan Minnesma of Urgenda, Carbon Equity CEO Jacqueline van den Ende, and former Member …
+
+Ten plant-based startups from around the world have been invited to pitch their products and innovations at the second edition of Plant FWD, which will take place from April 23-24 in Amsterdam. This year, Plant FWD received over 75 submissions for its startup program, spanning 19 countries and a range of categories. The team partnered with Brave New Food and Impact Hub to choose the top ten, which features: Time Travelling Milkman (Netherlands) — Using sunflower seeds to produce sustainable, healthy fats for use in plant-based dairy alternatives. Esencia Foods (Germany) — Developing whole-cut fish and seafood alternatives using natural fungi fermentation. Onego Bio (Finland) — Harnessing fermentation to create animal-free real egg white protein with superior functionality, nutrition, and sustainability. Adamo Foods (UK) — …",vegconomist.com,2025-03-31,24,Plant FWD News - vegconomist - the vegan business magazine,article,0.02629359089,16,120,150.2440191
+https://vegconomist.com/organisations-and-brands/vandemoortele/,false,Reports on a specific corporate action (acquisition) in a news-style format,Vandemoortele News - vegconomist - the vegan business magazine,"Find all Vandemoortele news in chronological order with our extensive archive and stay informed on Vandemoortele and the vegan, plant-based and cellular agriculture market.","Global agribusiness and food company Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a family-owned food group in Europe with a strong presence in margarines and plant-based fats. Through the agreement, Vandemoortele expects to acquire Bunge’s margarines and spreads business in Germany, Finland, Poland, and Hungary, along with its related manufacturing sites and a portfolio of 20 consumer brands. Bunge’s Margarines & Spreads activities in Europe represent a turnover of over €450 million and employ more than 800 people. Vandemoortele says the acquisition reinforces the commitment of its Plant-Based Food Solutions business line to supporting the European food sector’s transition to sustainable plant-based foods. The company hopes to be a frontrunner in plant-based cheese, creams, sauces, and dressings, …",vegconomist.com,2025-03-26,29,Vandemoortele News - vegconomist - the vegan business magazine,article,0.0198351108,8,111,150.2440191
+https://vegconomist.com/products-launches/kraft-heinz-debuts-jell-o-oat-milk-chocolate-pudding-first-plant-based-dessert-offering/,true,Reports on a specific corporate action (product launch) in a news-like format,"Kraft Heinz Debuts JELL-O Oat Milk Chocolate Pudding, Its First Plant-Based Dessert Offering - vegconomist - the vegan business magazine","Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This","Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US.
+
+“As our fans’ diets and preferences change, we’re evolving our portfolio alongside them”
+
+
+The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s.
+
+The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product aims to fill a gap in the market where existing dairy-free puddings have often been criticized for lacking in taste and texture.
+
+## Milestone launch for Kraft Heinz
+
+This launch also represents a key milestone for Kraft Heinz, signaling the company’s first entry into the plant-based dessert category and its inaugural use of oat milk in product development. The plant-based desserts segment has seen substantial growth, with double-digit increases in recent years.
+
+Lauren Gumbiner, associate director of marketing desserts at Kraft Heinz, stated, “JELL-O has always set the standard for creamy and great-tasting desserts that families across the country can enjoy. As our fans’ diets and preferences change, we’re evolving our portfolio alongside them.”
+
+JELL-O Oat Milk Chocolate Pudding is now available nationwide in 4-packs at major retailers.",vegconomist.com,2025-04-15,9,"Kraft Heinz Debuts JELL-O Oat Milk Chocolate Pudding, Its First Plant-Based Dessert Offering - vegconomist - the vegan business magazine",article,0.02325413248,25,133,150.2440191
+https://vegconomist.com/marketing-and-media/dr-angela-crawfords-vegan-transformation-explores-emotional-entrepreneurial-impact-veganism/,true,"Reports on the release of a book and its content, which is a specific event.","Dr. Angela Crawford's ""The Vegan Transformation"" Explores the Emotional and Entrepreneurial Impact of Veganism - vegconomist - the vegan business magazine","Released today, Dr. Angela Crawford's new book explores the emotional, psychological, and spiritual dimensions of adopting a vegan lifestyle, while also","Released today, Dr. Angela Crawford’s new book explores the emotional, psychological, and spiritual dimensions of adopting a vegan lifestyle, while also documenting how this transition has influenced individuals to launch businesses aligned with their values.
+
+*The Vegan Transformation: A Journey to Heal Yourself and the World* is based on a mixed-methods study involving 345 survey participants and 75 in-depth interviews. The book examines how shifting to a plant-based lifestyle has affected participants’ sense of purpose, mental well-being, and professional paths.
+
+Dr. Crawford, who holds a PhD in psychology and has worked as a psychotherapist for over two decades, conducted the research to investigate how lifestyle changes linked to veganism may extend beyond physical health outcomes. “Less is known about the psychological benefits of a plant-based diet compared to the physical health benefits. Based on revealing research with vegans, my book shows how a vegan lifestyle can transform you in mind, body, and spirit,” said Crawford.
+
+## The role of veganism in shaping business ventures
+
+A notable section of the book focuses on individuals who started vegan-oriented enterprises after adopting a plant-based lifestyle. Marketing consultant Kathleen Gage, who previously worked in non-vegan industries, shifted her business focus after completing a plant-based nutrition certification.
+
+Gage explained, “Like many people, when I went plant-based, I realized, this is the holy grail of living and eating. I got my plant-based nutrition certificate from eCornell University and thought I was going to be a nutrition coach. I then realized that I have very little patience for that. That is not my wheelhouse at all.” She now runs Vegan Visibility, a consulting business supporting vegan entrepreneurs and authors.
+
+Sandra Nomoto, another case profiled in the book, described how becoming vegan in 2018 altered both her personal and professional direction. “Being vegan has been the missing puzzle piece in my life without me realizing it. Since I was young, I’ve wanted to live in a socially and environmentally conscious way and I knew subconsciously that eating vegan was one way to do it,” Nomoto said. Her firm provides marketing and coaching services tailored to vegan businesses, and she is also the author of *Vegan Marketing Success Stories*.
+
+## Veganism as a catalyst for ethics in business
+
+The book spotlights how these individuals and others have aligned their professional lives with their values, a trend seen across the growing vegan business sector. Many participants in Dr. Crawford’s study found that veganism not only improved their personal well-being but also served as a catalyst for creating and supporting ethical businesses.",vegconomist.com,2025-04-22,2,"Dr. Angela Crawford's ""The Vegan Transformation"" Explores the Emotional and Entrepreneurial Impact of Veganism - vegconomist - the vegan business magazine",article,0.02688532627,26,134,150.2440191
+https://vegconomist.com/category/algae-microalgae-seaweed/,false,"Reports on multiple specific events related to algae, microalgae, and seaweed, including company announcements, funding rounds, and product launches.","Algae, Microalgae & Seaweed: Latest News 2025 - vegconomist: the vegan business magazine",none,"Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
+
+Climate food tech company Brevel has secured over $5 million in a seed extension up-round, taking the total amount of seed funding it has raised to $25 million. The capital will be used to develop microalgae proteins for food and beverage applications and accelerate the commercialization of the company’s products. The extension is based on exercises of warrants investors were granted in the initial closing of the seed round in June 2023. Notable investors who decided to increase their share in the company include NevaTeam Partners, Siddhi Capital, the European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab, and PVS Investments. Additionally, several new investors were granted access to the extension under the same terms. With the help of the funding, Brevel will …
+
+Microalgae protein producer Brevel has signed a development and commercialization agreement with Israel’s Central Bottling Company (CBC Group) to develop functional beverages and dairy alternatives. The ten-year purchase agreement will see Brevel supply CBC Group with microalgae protein, oils, and antioxidants. As part of the alliance, CBC Group made a strategic investment in Brevel’s most recent funding round. To cultivate microalgae, Brevel uses a “breakthrough process” combining light with sugar fermentation in indoor bioreactors. This allows for the production of large quantities of microalgae without genetic modification. Microalgae is naturally rich in protein, lipids, fiber, and bioactive antioxidants derived from photosynthesis. Brevel’s process produces a neutral-tasting white powder consisting of 60-70% microalgae protein concentrate. Its functional properties are said to replicate the textures, flavors, and …
+
+The European Food Safety Authority (EFSA) has concluded that oil derived from the microalgae Schizochytrium limacinum (strain ATCC-20889) is safe for use in infant and follow-on formulas at DHA concentrations of 20–50 milligrams per 100 kilocalories. Infant formulas in the EU are required to contain DHA, an omega-3 fatty acid important for brain and retinal development. The microalgae oil could provide an alternative to fish-based DHA for vegetarian and vegan consumers or those with allergies. It could also help to address sustainability issues such as overfishing. Demand for plant-based baby and infant foods is rising significantly — a report from 2022 found that vegan and organic products were a key driver of the infant nutrition market, while an analysis published last year predicted that sales …
+
+Seaweed-based packaging startup B’ZEOS has secured a seed round led by Faber and ICIG Ventures, the investment arm of the industrial holding ICIG, bringing its total raised equity and grant funding to over €5 million. The round contributes to previous funding from Biotope by VIB, Sustainable Ocean Alliance (SOA), and several private and public grants from various entities, including the Research Council of Norway, Global Seaweed Coalition, Innovation Norway, and the Eureka Network’s Eurostars programme. With headquarters in Switzerland and R&D offices in Barcelona, Spain, B’ZEOS will use the new capital to scale its fully compostable materials to meet the rapidly growing demand for sustainable alternatives to plastic. Rita Sousa, Partner at Faber, shared, “As global demand for sustainable packaging solutions accelerates, we’re excited to …
+
+Bay Area companies Umaro Foods and Sway have been awarded a $1.5 million grant by the US Department of Energy (DOE) to advance innovations in seaweed-based materials. The funding, part of the DOE’s Mixed Algae Conversion Research Opportunity (MACRO) program, will support efforts to convert alginate, a byproduct of seaweed protein production, into sustainable bioplastics. The partnership leverages the strengths of both startups. Umaro specializes in extracting protein from seaweed for use in plant-based foods, such as its red seaweed-derived bacon, for which it raised $3.8M earlier this year. This process produces alginate-rich sidestreams that will be repurposed by Sway, which develops compostable bioplastics using its TPSea™ resin technology. The collaboration seeks to address two key sustainability challenges: reducing the reliance on fossil fuels, and …
+
+Israel’s Brevel, a biomass fermentation startup producing microalgae proteins, announces that it has completed the construction of its demonstration facility and secured two commercial agreements with leading F&B companies. The startup inaugurated a new site in Southern Israel this June, featuring headquarters, R&D space, and proprietary industrial-scale fermenters. The facility has been designed to implement a First-Of-A-Kind (FOAK) strategy to showcase the fermentation process at a commercial scale for the first time. With the FOAK strategy, Brevel aims to demonstrate that its fermentation technology is viable for real-world applications, reducing the perceived risk for investors, customers, and partners. “Once such validation is achieved, the focus shifts to operational and market challenges, significantly reducing overall risk,” Brevel comments. Collaborations to realize alt proteins Brevel says it has …
+
+Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …
+
+The National Algae Association (NAA) continues to foster collaboration between academia and the algae industry through its Algae Production Incubator Program. The initiative aims to lower risks for algae startup companies while providing valuable training opportunities for microbiology students. The incubator program supports the development of algae cultivation, harvesting, and extraction as part of efforts to expand commercial algae production in the United States and internationally. It’s designed to connect algae startups with academic institutions that offer lab testing services, land, greenhouses, or equipment. Startups benefit from reduced up-front expenses during their first 12 to 18 months as they scale up production. These companies remain responsible for utilities such as water and electricity, while students from local universities and colleges assist with lab and field testing. …
+
+Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, while at the same time lactose and cholesterol-free and able to match consumer expectations for taste. The product, claimed to be the world’s first commercially available microalgae plant milk, is expected to launch this December. The company’s founder, Dr. Yibo Xiao, told vegconomist, our sister platform, that it had completed the pilot-scale phase and is gearing up for industrial production within the next two months. “Microalgae milk is a plant-based dairy product made primarily from microalgae. Microalgae, as an ancient and diverse biological resource, are rich in high-quality proteins, unsaturated fatty acids, various carotenoids, and other metabolites,” he explains. …
+
+The Australian plant-based meat manufacturer v2food and the Dutch biotech Lgem have joined forces to make plant-based meat more appealing. The companies collaborated to scale the production of RepliHue, a red microalgae-derived ingredient that replicates the visual experience of cooking conventional meat without synthetic additives, such as heme. Shades of pink and brown during cooking v2food, Australia’s leading brand, aims to provide sustainable, high-quality, and tasty plant-based meat to help people reduce their meat consumption. According to the company, a visual indication of successful cooking is needed to convince skeptical consumers of the viability of these alternatives. The plant-based company, looking for clean-label solutions to enhance its products, identified a strain of temperature-sensitive red microalgae that reacts to heat exposure, creating different shades of pink and brown …
+
+Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honor to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.” Urgent need for sustainable protein sources There is …
+
+Spirulina specialist SimpliiGood has announced that it will launch its much-awaited spirulina-based smoked salmon in early 2025. Claimed as the first nutritious whole cut from microalgae, the spirulina smoked salmon offers 40% protein and features a clean label with fewer than ten “kitchen cupboard” ingredients, free from stabilizers and preservatives. We contacted Baruch Dach, founder and CTO at AlgaeCore Technologies, SimpliiGood’s parent company, to get the details of the product and its launch. “At this point, I can only say that the launch is going to happen in Europe, where we see better growth and higher acceptance for alternative products. Relatively, awareness seems higher than in other territories,” he told us. “The market’s first choice” The product was initially a single-ingredient salmon containing 95% of …
+
+Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae using significantly fewer resources and emitting less carbon than traditional vegetable oils. Claimed as the first microalgae-based fat launched in the US market, the algae oil is more than a sustainable alternative: it’s a culinary innovation. The renowned chef Daniel Humm from the 3-Michelin-starred vegan restaurant Eleven Madison Park tested the algae oil extensively in his kitchen and endorsed its quality, joining Algae Cooking Club as its Culinary Officer. “We were looking for an oil with a neutral taste that could achieve the maximum expression of flavor and texture, and we finally found it,” the chef told Food&Wine. The impact of microalgae The unique …
+
+New Zealand-based biotechnology startup Nutrition from Water (NXW), previously known as NewFish, has developed a microalgae-based whey for sports, wellness, advanced nutrition, and other categories such as baking and dairy-free confectionery. Branded as Marine Whey, the ingredient is said to offer an amino acid profile that rivals that of leading traditional animal proteins while surpassing plant-based proteins in digestibility. Described as allergen-free, vegan, and non-GMO, the protein ingredient is currently undergoing certification for self-attained GRAS. In addition, it has a neutral sensory profile, allowing for multiple applications, from nutritional foods and beverages to everyday meals and snacks, benefiting elite athletes and everyday consumers alike. The biotech plans to introduce Marine Whey to the global market within the next year, starting with the US and Japan. …
+
+Today, we bring two microalgae innovations unlocking an alternative protein source with remarkable nutritional and sustainability benefits for the growing population. Microalgae used for protein production have a higher yield than crops such as soybeans and wheat, and use less water and land. They are considered an ideal source for producing nutritious and digestible food in the future when climate change and resource scarcity may compromise animal protein production. However, consumer acceptance of microalgae-based food remains to be determined, as these products are seen as less tasty but healthier than animal-based products. A recent report by Allied Market Research, projects the global algae protein market will be worth $709 million by 2028. Chlorella sorokiniana – IICT, India Researchers at the CSIR-Indian Institute of Chemical Technology (IICT) have identified …
+
+Berlin-based startup BettaF!sh presents its latest product, SAL-NOM, a plant-based alternative to hot-smoked salmon made from seaweed, following the success of its flagship product TU-NAH. With the new product launch, the company is expanding its product portfolio to include one of the world’s favourite fish species and once again demonstrating the innovative use of European seaweed. Seaweed is often referred to as a ‘good impact food’, providing important nutrients and helping the ecosystem to regain its balance without the need for resources such as arable land, freshwater, fertilisers or pesticides. According to BettaF!sh, recently named as one of the Top 10 Agrifood Startups to watch in 2024, TU-NAH was the biggest launch in the European fish alternatives market in October 2021. The product has been …
+
+Bristol-based sustainable packaging innovator Kelpi has secured £4.3 million in investment to scale and commercialize its seaweed-based packaging, which can replace single-use fossil fuel plastics in packaging for food, drinks, and personal care products. The round was led by Blackfinch Ventures, with participation from Green Angel Ventures, Kadmos Partners, QantX, Evenlode Foundation, and the South West Investment Fund. Follow-on investors, including Bristol Private Equity Club (BPEC), One Planet Capital, and private angel investors, backed the material innovator in this round. The company initially sought £3 million and surpassed that target by raising £4.3 million, marking a significant milestone for Kelpi. The funds will be used to advance manufacturing and gain regulatory approval for the bio-based coatings. Additionally, the company will continue its commercial rollout, having …
+
+Israel’s Brevel, a biomass fermentation startup using microalgae protein to create sustainable ingredients, announces the grand opening of its first commercial plant. Last July, the company secured $18.5 million in seed funding led by NevaTeam Partners and backed by the European Union’s EIC Fund, facilitating the current phase of commercial-scale production and global expansion. Located in Israel’s desert periphery, the new site covers 27,000 square feet (2,500m²) and includes headquarters, a large R&D center, and a large commercial manufacturing area. It features multiple bioreactors at different scales: 3, 50, 500 L, and the company’s first 5,000 L bioreactor. At the new site, Brevel can produce hundreds of tons of its flagship ingredient — a 60-70% microalgae protein concentrate for meat and dairy alternatives. The first …
+
+ALEHOOP, a European project funded by Sustainable Bio-Based Europe, has successfully used pilot-scale biorefineries to recover sustainable proteins from macroalgae (seaweed) and legume byproducts. The recovered proteins could be used to produce high-value food and feed products, including meat alternatives, snacks, and sports drinks. The project has conducted numerous safety tests to ensure that the proteins address any regulatory requirements and market barriers. Consistently high-quality Seaweed is a highly sustainable protein source as it requires no additional land or freshwater to grow and can benefit marine ecosystems. Meanwhile, legume processing generates byproducts such as seed coats, hulls, broken seeds, and leaves, which would normally be discarded; proteins made from these byproducts therefore have a very low carbon footprint. One challenge faced by the ALEHOOP project …",vegconomist.com,2025-04-22,2,"Algae, Microalgae & Seaweed: Latest News 2025 - vegconomist: the vegan business magazine",article,0.07170827352,89,201,150.2440191
+https://vegconomist.com/businesswire/greener-by-default-announces-expanded-partnership-sodexo-offer-plant-based-meals-400-us-hospitals/,true,Reports on a specific business partnership and expansion in a news-like format.,Greener by Default Announces Expanded Partnership With Sodexo to Offer Plant-Based Meals at 400 US Hospitals - vegconomist - the vegan business magazine,"The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing","*The expansion builds on the success of 131 hospitals already offering plant-forward menus with an additional 200 hospitals set to transition in 2025, bringing the total to 400 by 2026*
+
+CHICAGO–(BUSINESS WIRE)–#healthcare–Greener by Default announces today the expansion of its partnership with Sodexo, extending the plant-based patient meals program to all U.S. hospitals under Sodexo’s management. This collaboration builds on the remarkable success of Greener by Default and Sodexo’s program with NYC Health + Hospitals, which launched in 2022 and resulted in half of all eligible patients opting for plant-based menu items—cutting the health system’s carbon emissions by over one-third in just its first year.
+
+The plant-forward patient menus position nutritious, sustainable plant-based meals as the default option for one meal per day, while preserving freedom of choice and providing a diverse array of protein options for diners through flavorful dishes like **Cajun Pastalaya**, **Southwest Potato Breakfast Bowl**, **Balsamic Stuffed Portabella**, and more. Research has shown that plant-based eating is connected to significantly lower risk of serious health concerns like type 2 diabetes, cardiovascular disease, and certain cancers; and plant-based meals have been shown to reduce greenhouse gas emissions and land use compared to animal-based meals.
+
+Early data from one Sodexo hospital already offering plant-based meals by default showed that since the program’s implementation, patients have been served 36% more plant-based entrees, while patient selection of meat-based entrees declined by 20%. Though these numbers are preliminary, they suggest a promising potential impact: If just 10% of the 290,000 meals Sodexo serves to patients per day shift from meat-based to plant-based, the company could transition over 10 million meals per year.
+
+“The continued success of patient menus that position plant-based options as the default demonstrates how small, cost-effective shifts can have an outsized impact, while still preserving freedom of choice for diners and ensuring their access to nutritious, sustainable foods that don’t compromise on taste,” said **Katie Cantrell**, CEO and Co-Founder of Greener by Default. “We look forward to our ongoing work with Sodexo, and to building more partnerships with forward-thinking healthcare institutions that want to make a difference for their patients and the planet.”
+
+“Our collaboration with Greener by Default is driven by our shared goal to advance and promote plant-based dining in hospitals across the U.S. through effective choices,” said **Molly Matthews**, CEO Sodexo Healthcare and Seniors. “As a leader in healthy-outcomes based menus and protocols through our Clinicia patient nutrition programs, we recognized the need for a partner like Greener by Default to support our efforts in educating teams, promoting our plant-based meal options, and extracting meaningful data for improved outcomes. We anticipate continued success of the plant-based menu expansion and its positive impact on our clients and their patients.”
+
+**About Greener by Default**
+
+Greener by Default (GBD) is a nonprofit organization that empowers institutions with evidence-based consulting and hands-on guidance to serve inclusive and delicious plant-forward menus that move the needle on health and sustainability, while protecting freedom of choice. GBD works primarily with hospitals and healthcare institutions, colleges and universities, corporate cafeterias, and large catered events, using behavioral science to nudge diners towards more sustainable, healthy, plant-based options by making them appealing, abundant, and accessible.
+
+In just the past year, GBD has cultivated partnerships with 18 hospitals and healthcare systems in the U.S. and around the world to develop plant-forward patient and cafeteria menus, all designed to help these institutions improve health outcomes, cut carbon emissions, and decrease food costs, while prioritizing diner satisfaction.
+
+**About Sodexo North America**
+
+Sodexo North America is a division of Sodexo Group, a global Fortune 500 company operating in 45 countries and a leading provider of sustainable food and integrated facilities management in all 50 U.S. states, Canada, Puerto Rico and Guam, at every moment in life: learn, work, heal and play. Across the U.S., the company employs over 100,000 people and indirectly supports tens of thousands of additional jobs by annually purchasing goods and services from a wide range of small to large businesses. Sodexo North America is committed to meeting the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and to contribute to the economic, social and environmental progress in the communities where we operate. Our purpose is to create a better everyday for everyone to build a better life for all.
+
+**Contacts**",vegconomist.com,2025-04-08,16,Greener by Default Announces Expanded Partnership With Sodexo to Offer Plant-Based Meals at 400 US Hospitals - vegconomist - the vegan business magazine,article,0.03422829383,32,130,150.2440191
+https://vegconomist.com/fermentation/fao-report-precision-fermentation-food-safety/,true,Reports on a specific event (publication of a report) in a news-like format.,New FAO Report Discusses Precision Fermentation and Food Safety - vegconomist - the vegan business magazine,The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation.,"The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation.
+
+Titled *Precision Fermentation – With a Focus on Food Safety*, the report outlines the importance of establishing regulatory frameworks and safety protocols within the industry. It notes that there is currently no universally accepted definition of precision fermentation, which could hinder the development of effective regulatory frameworks.
+
+The authors acknowledge that there are existing frameworks in countries such as Singapore and the US, but claim that a cohesive global approach to regulation is needed. They suggest that authorities elsewhere in the world could look to these countries when establishing regulatory processes. Additionally, they argue that regulations should be adaptive in order to keep up with technological developments.
+
+## “A variety of food ingredients can be produced”
+
+FAO also states that risk assessments could be conducted to establish whether existing food safety regulatory frameworks are adequate to ensure that precision-fermented foods are produced safely. The report notes that while precision fermentation usually uses established fermentation processes, there may be differences in production hosts, scale, processing modes, and types of food applications.
+
+Additionally, the authors outline case studies of successful applications of precision fermentation, including the production of animal-free whey protein, human-identical milk oligosaccharides for infant nutrition, and soy leghemoglobin (animal-free heme used in plant-based meat alternatives).
+
+“A wide variety of food ingredients can be produced through precision fermentation,” says the report. “Identifying the general characteristics of precision fermentation production processes and the potential associated hazards can be a first useful step for competent authorities to initiate regulatory actions. To this end, precision fermentation production processes have been studied through an in-depth literature synthesis, and existing regulatory frameworks applicable to precision fermentation-derived food products were collected from various jurisdictions.”",vegconomist.com,2025-04-04,20,New FAO Report Discusses Precision Fermentation and Food Safety - vegconomist - the vegan business magazine,article,0.03582164581,24,129,150.2440191
+https://vegconomist.com/organisations-and-brands/nourish-ingredients/,false,Reports on a specific corporate action (investment and production run) in a news-like format,Nourish Ingredients News - vegconomist - the vegan business magazine,"Find all Nourish Ingredients news in chronological order with our extensive archive and stay informed on Nourish Ingredients and the vegan, plant-based and cellular agriculture market.","Australian fermented fats producer Nourish Ingredients, founded by scientists Dr. James Petrie and Dr. Ben Leita, announces today a raise of $11 million (USD) of investment from Horizons, the venture firm of Hong Kong billionaire Li Ka-Shing, as well as the Australian government’s Main Sequence Ventures.
+
+Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …",vegconomist.com,2025-04-10,14,Nourish Ingredients News - vegconomist - the vegan business magazine,article,0.03457203724,30,140,150.2440191
+https://vegconomist.com/cheese-alternatives/spain-based-quevana-opens-high-capacity-plant-cashew-cheese-production/,true,Reports on a specific corporate action (opening of a new production plant) in a news-like format,Spain-Based Quevana Opens High-Capacity Plant for Cashew Cheese Production - vegconomist - the vegan business magazine,"Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in","Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month.
+
+“This is a historic step in the development of our company”
+
+
+The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic.
+
+Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing clients as well as to start working with many new ones which we couldn’t supply before due to production capacity,” he said.
+
+Quevana produces its cheese alternatives by blending chopped cashews into a base liquid, which is then fermented and aged using techniques similar to traditional cheesemaking. The products mature for six to eight weeks in controlled environments before being distributed. The process results in a range of semi-cured cheeses that contain no dairy, cholesterol, or lactose.
+
+The company’s product portfolio currently includes six varieties: Original, Truffle, Olive Oil & Garlic, Smoked, Paprika, and Provence Herbs. These cheeses are available in retailers such as Jumbo in the Netherlands, Continente in Portugal, and selected chains in Spain and Germany.
+
+## Scalability drives competitive pricing
+
+In September 2023, Quevana reduced its retail prices by 50% after scaling production, which brought its offerings to price parity with conventional dairy cheeses. This move led to a sharp rise in demand, exceeding the output capacity of its former production site.
+
+According to Quevana, the cashew-based cheeses are produced using minimal ingredients—cashews, salt, and probiotics—and are positioned as lower-impact alternatives to traditional dairy cheese. The company reports reductions of up to 60% in carbon emissions and eutrophication, and a 90% decrease in land use when compared to dairy-based counterparts.
+
+The opening of the Vallelado facility is expected to support continued expansion across European retail and foodservice markets.",vegconomist.com,2025-04-21,3,Spain-Based Quevana Opens High-Capacity Plant for Cashew Cheese Production - vegconomist - the vegan business magazine,article,0.02526455072,27,131,150.2440191
+https://vegconomist.com/ingredients/freshcut-foods-rebrands-natural-innovations/,true,Reports on a specific corporate action (rebranding) in a news-like format,Plant-Led Ingredients Supplier Freshcut Foods Rebrands to Natural Innovations - vegconomist - the vegan business magazine,"Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is","Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences.
+
+Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website.
+
+“After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment to innovation, investing in our people and technology to support this, and our vision for the future,” said Matt Wood, CEO of Natural Innovations.
+
+## “Our core values remain the same”
+
+In 2023, Natural Innovations secured new ownership after investment company Flywheel Partners acquired a majority stake. The deal saw the exit of private equity firm Perwyn, which previously owned a majority stake in the ingredients supplier.
+
+Last year, Natural Innovations reported strong performance for the year ending July 2023. Turnover was over £42.4 million, up from £35.4 million the previous year, though pre-tax profits were down.
+
+“While our look and name may be different from today, our excellent standard of service and core values remain the same, with innovation at the heart of what we do,” said Wood. “Our new brand will better showcase our ability to innovate with natural, plant-led ingredients and demonstrate the added value we bring to current and future brands we partner with.”",vegconomist.com,2025-04-09,15,Plant-Led Ingredients Supplier Freshcut Foods Rebrands to Natural Innovations - vegconomist - the vegan business magazine,article,0.02377851618,26,132,150.2440191
+https://vegconomist.com/organisations-and-brands/cultivated-biosciences/,false,"Reports on a specific event (funding round, product development) in a news-like format.",Cultivated Biosciences News - vegconomist - the vegan business magazine,"Find all Cultivated Biosciences news in chronological order with our extensive archive and stay informed on Cultivated Biosciences and the vegan, plant-based and cellular agriculture market.","Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers. Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss Institute of Technology (EPFL). During his studies, he encountered the concept of alternative proteins and directly recognized it could be part of the solution to answer the climate and health challenges we face. After an internship at Planted Foods, he continued exploring his interest at EPFL. He conceived the idea of producing creamy fat using …
+
+In this podcast series, co-produced by vegconomist, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 06: Tomas Turner of Cultivated Biosciences In this episode, Alex talks to Tomas, CEO & co-founder of Cultivated Biosciences which has raised over $6 million, primarily through equity rounds, with a recent $5 million closed in January. Cultivated Biosciences focused on creating creamy emulsions from yeast-grown fats as a B2B ingredient for dairy-free alternatives. Tomas talks …
+
+Swiss biotech Cultivated Biosciences announces it has raised $5 million in a seed round to accelerate the development of its yeast-derived cream and prepare for a market debut. After successfully testing its application in dairy-free coffee creamers, milk, and ice cream products, the company says it is now focusing on scaling up production and building collaborations to introduce the ingredient in consumer products. Pending regulatory approval for consumption, the company plans to introduce its cream to the US market in 2025 and the European market in 2026. Dutch VC Navus Ventures led the investment round with participation from previous investors Founderful, HackCapital, and Lukas Böni (the founder of Planted). New investors, including US-based Joyful VC, Mandi Ventures, and Zürcher Kantonalbank, backed the company in this round. Eduard Meijer, …
+
+Cultivated Biosciences, a Swiss biotech startup creating fats from yeast fermentation, has developed its first proof-of-concept, a dairy-free coffee creamer. The innovative prototype, made with the biotech’s yeast-based fat, is said to match the performance of dairy creamers, challenging commercially available plant-based alternatives: it is white like milk and tastes just like a regular American commercial creamer. In addition, it blends without flaking (flocculation) despite not containing binders and additives, making it a clean-label product. Tomas Turner, founder and CEO of Cultivated Biosciences, commented: “We are proud to show the industry the value of our ingredient in a convincing final product application, it marks the beginning of our path to commercialization.” Superior dairy-free fats Using yeasts and biomass fermentation, the biotech is developing functional fats with ��",vegconomist.com,2025-04-04,20,Cultivated Biosciences News - vegconomist - the vegan business magazine,article,0.03001913426,20,125,150.2440191
+https://vegconomist.com/ingredients/biocraft-pet-nutrition-registration-sell-cultivated-pet-food-ingredients-europe/,true,Reports on a specific corporate action (registration) in a news-like format.,BioCraft Pet Nutrition Receives Registration to Sell Cultivated Pet Food Ingredients in the EU - vegconomist - the vegan business magazine,"BioCraft Pet Nutrition, a biotech company developing cultivated animal ingredients for the pet food market, announces that it has received registration from","BioCraft Pet Nutrition, a biotech company developing cultivated animal ingredients for the pet food market, announces that it has received registration from the Austrian authorities to use its ingredients in the European Union.
+
+There is currently no pre-market approval process in the EU for animal feed ingredients, but companies must meet legal requirements to ensure their products are safe and become registered users of animal byproducts. BioCraft has now met these obligations, meaning it can begin selling ingredients to EU pet food producers.
+
+BioCraft has achieved legal status following rigorous studies conducted over a three-year period, which confirmed that the company’s ingredients are produced using stable, non-immortalized, non-genetically modified animal cells. They were also found to be free of pathogens, viruses, heavy metals, and biogenic amines (natural compounds produced by living cells that can have negative health effects when present at high concentrations).
+
+Furthermore, the nutritional profile of the ingredients was found to be highly similar to that of the standard meat slurry used by pet food manufacturers, containing comparable levels of several key nutrients and a superior omega-6 to omega-3 ratio to that of conventional chicken slurry.
+
+## “Significant milestone for the industry”
+
+BioCraft uses cultivated cells to produce an unstructured ingredient that does not require additional downstream processing. It can be used as a one-to-one replacement in wet or dry foods at similar inclusion levels to traditional slurry. The company’s first cultivated product is made with mouse cells, since small prey are said to be the ancestral diet of cats and dogs.
+
+In 2023, BioCraft announced it was pioneering the use of AI to streamline the production of cultivated meat for pets. The technology meant that fewer experiments were needed to improve cell growth and enhance the nutritional value of cultivated meat.
+
+Last year, BioCraft claimed its ingredients had reached price parity with traditional premium pet food products after the company developed a method of reutilizing nutrient-rich growth media in the final product. This eliminates waste and reduces the cost of acquiring and disposing of the media.
+
+“Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said BioCraft founder and CEO Dr. Shannon Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point. We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production.”",vegconomist.com,2025-03-25,30,BioCraft Pet Nutrition Receives Registration to Sell Cultivated Pet Food Ingredients in the EU - vegconomist - the vegan business magazine,article,0.03844396774,27,130,150.2440191
+https://vegconomist.com/fungi-mushrooms-mycelium/fenja-biosolutions-nomy-combine-expertise-scale-mycoprotein-production-europe/,true,Reports on a specific corporate partnership with news-style reporting,Fenja BioSolutions and NoMy Combine Expertise to Scale Mycoprotein Production in Europe - vegconomist - the vegan business magazine,Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in,"Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins.
+
+“This partnership is a significant step towards industrializing protein production in Norway and Europe”
+
+
+As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems.
+
+Idar Alvestad, CEO of Fenja BioSolutions, explained the potential of this partnership to connect the country’s strong agricultural and aquaculture sectors with innovative biotechnology. “We are responding to Europe’s need for increased self-sufficiency by connecting Norway’s strong, sustainable agriculture and aquaculture sectors with innovative, forward-thinking companies,” he said.
+
+Fenja BioSolutions is focused on creating industrial-scale solutions for mycoprotein production. The company combines cutting-edge biotechnology with industrial scalability to address the growing demand for sustainable feed and food sources, playing a key role in the development of high-quality protein alternatives.
+
+## Food byproducts into quality proteins
+
+The partnership is expected to have a significant impact on the development of a new industry in Norway focused on sustainable protein production. NoMy’s proprietary fermentation technology, which specializes in converting agricultural, aquaculture, and food industry byproducts into high-value protein ingredients, will play a key role in transforming agricultural and food industry byproducts into high-quality proteins with a reduced carbon footprint. The collaboration also supports a circular bioeconomy model, which aims to create value from waste.
+
+Ingrid Dynna, CEO of NoMy, stated, “This partnership is a significant step towards industrializing protein production in Norway and Europe. By combining NoMy’s advanced fermentation technology with Fenja’s expertise, we are establishing a platform for sustainable value creation based on local resources.”",vegconomist.com,2025-03-25,30,Fenja BioSolutions and NoMy Combine Expertise to Scale Mycoprotein Production in Europe - vegconomist - the vegan business magazine,article,0.0371197181,24,135,150.2440191
+https://vegconomist.com/organisations-and-brands/peta/,false,"Reports on multiple specific events related to PETA's campaigns and activities, including announcements and awards.",PETA News - vegconomist - the vegan business magazine,"Find all PETA news in chronological order with our extensive archive and stay informed on PETA and the vegan, plant-based and cellular agriculture market.","UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …
+
+Tim Hortons has confirmed it will eliminate the surcharge for plant-based milk in both Canada and the US following advocacy efforts from organizations including Switch4Good, PETA, and Mercy For Animals, aligning with other major chains removing financial barriers to more sustainable and ethical choices. The move makes Tim Hortons—Canada’s largest coffee chain and one of the biggest globally—the fourth major brand to eliminate the upcharge in recent months, following Starbucks in November 2024, Dutch Bros Coffee in January 2025 and Scooter’s Coffee earlier this month. Until now, customers at its nearly 4,000 locations across North America faced additional charges, sometimes up to a dollar, for plant-based alternatives in drinks like lattes and cappuccinos. Advocacy efforts drive change The decision was communicated to Switch4Good’s executive director, …
+
+peta2, the youth-oriented US subsidiary of animal rights charity PETA, has revealed the winners of its annual Libby Awards, which recognize brands and celebrities with a commitment to animals. Here are all the winners and top nominees in the food categories: Favorite Nondairy Product Winner: Aldi Barissimo Non-Dairy Oat Milk Cold Foam Other nominees: Tabitha Brown for Target Sweet Pea & Basil Ravioli Icelandic Provisions Vanilla Bean Oatmilk Skyr. Bored Cow Pumpkin Spice Animal-Free Milk Favorite Vegan Frozen Option Winner: Banza Vegan Margherita Pizza Other nominees: Strong Roots Chipotle Mac Daring. Buffalo Plant Chicken Wing Trader Joe’s Kimbap Favorite Vegan Meat Winner: Beyond Burger Avocado Oil Plant-Based Patties Other nominees: Trader Joe’s Vegan Pepperoni Oscar Mayer Bun Length Plant Based Not Hot Dogs MorningStar Farms …
+
+PETA UK has revealed the results of its annual Vegan Food Awards, featuring 15 categories. The winners for 2024 are: Best Cheese: La Fauxmagerie – Brixton Blue This artisan vegan cheese is made from coconut oil, almonds, and vegan cultures. It has been praised by celebrity chef Theo Michaels, who said, “I was hesitant about vegan cheese – until now. Wow! My tastebuds have just been blown. The Brixton Blue is ripe, creamy, full of flavour, and has a certain brittleness that I’d hoped for. It’d pair perfectly with a serendipitously placed glass of red wine.” The plant-based cheese is available from Waitrose and La Fauxmagerie’s website. Best Milk: Oato – Barista Whole Oato is a fresh milk alternative made in Lancashire from 100% British …
+
+PETA is urging five major US meat companies—Hormel Foods, Cargill, Smithfield Foods, Tyson Foods, and Oscar Mayer—to shift their focus from animal-based products to vegan alternatives, following the example set by one of Italy’s oldest meat producers, Gruppo Tonazzo. Gruppo Tonazzo recently announced that it will stop selling meat entirely and concentrate solely on plant-based products. Albino Tonazzo, CEO of the company’s plant-based brand Kioene, explained that the shift is motivated by a “deep responsibility to future generations” and a commitment to environmental preservation. In letters sent to the CEOs of the US companies, PETA noted the growing consumer demand for plant-based foods and the environmental and ethical concerns associated with animal agriculture. The group explained that all five companies have already introduced vegan products …
+
+Animal rights charity PETA has published a list titled “The UK’s Best Vegan Fish and Chips Spots”, highlighting eateries around the country serving plant-based versions of the classic British dish. Among the top-rated spots are: The Good Catch Co — Founded by activist Ed Winters (Earthling Ed) and his business partner Kevyn Bourke, this plant-based fish and chip shop in Brighton has an impressive menu featuring battered “cod” and smoked “haddock”, along with Popcorn Prawnz, lemon “shrimp”, and vegan calamari. In 2021, Winters and Bourke told vegconomist that their aim was to “take on the fish and chip industry”. Harbour Lights — This Falmouth shop has been recognised for its tofu-based vegan fish, which is marinated in brine and lemon juice before being wrapped in …
+
+A survey by animal rights charity PETA has found a considerable increase in brands offering vegan car interiors worldwide. PETA contacted the most popular car brands in the biggest global markets to find out whether they offer interiors free of animal-derived materials such as leather and wool. Cabin surfaces, seats, trim, and steering wheels were all taken into account. Mercedes-Benz and BMW confirmed that they now offer several models with vegan interiors; the latter recently announced that the 5 Series Touring would feature seat surfaces made from an innovative leather alternative called Veganza. Fiat also offers animal-free interiors, as does Volkswagen for several of its models available on the German market. Volvo, Citroën, Dacia, Peugeot, Renault, smart, and Polestar all offer vegan interior options either …
+
+A new PETA study entitled Rethinking Agriculture, authored by Prof Jan Wirsam of the Berlin University of Applied Sciences, showcases the transformative potential of animal-free agriculture. It argues that adopting vegan organic farming could revolutionize our agricultural systems. The research highlights an impressive potential to cut greenhouse gas emissions by up to 84%, reducing them to 6.1 million tonnes annually. Moreover, the need for agricultural land could dramatically decrease from 14 million hectares to just 5 million hectares by eliminating animal feed production. The study provides a detailed analysis of how vegan organic farming can transform the entire agricultural and food system, focusing on global warming reduction, biodiversity protection, and increased efficiency in using natural resources, while also reducing animal suffering. It offers actionable recommendations …
+
+PETA India has announced the winners of its 2023 Vegan Fashion Awards, which recognise brands and designers working to remove animals from the fashion industry. The winners are: Best Vegan Fashion Moment: The Central Leather Research Institute, for developing technology to make vegan leather using mango pulp. Best Vegan Style Icon: Bollywood star Wamiqa Gabbi, for her animal advocacy and leather-free fashion. Best Vegan Sneakers: Gorilla Lifestyle, a vegan streetwear brand targeted at young people. Best Vegan Kids’ Shoes: Aretto, for its leather-free adjustable shoes that can expand up to three sizes as a child grows. The brand has been backed by cricketer Hardik Pandya. Best Vegan Sarees: Swachhata Pukare Foundation, which makes silk-free handloom sarees from fibres extracted from water hyacinths. Best Vegan Personal …
+
+Animal rights organisation PETA UK has revealed the winners of its Vegan Food Awards for 2023. This year’s awards feature 21 categories, recognising the following products and companies. Best Vegan Milk: Marks & Spencer Chilled British Oat Drink. This new product by M&S is one of the first plant-based milks to be sold in the same bottles as conventional cow’s milk. Best Vegan Chicken: VFC Chick*n Stompers. VFC previously won this award for its original plant-based chicken range in 2021, and has taken the top spot again with a new option for kids. Best Vegan Burger: THIS Isn’t Beef Burgers. Newly reformulated, these burgers contain 30% less saturated fat than beef and have a much lower carbon footprint. Best Vegan Meat: Redefine Meat Beef Flank. …
+
+VF Corporation, the parent company of popular fashion brands Timberland, The North Face, Vans, and Jansport, has announced its decision to discontinue the use of cashmere in its products, as announced by People for the Ethical Treatment of Animals (PETA). The company has confirmed that none of its core products across its brand portfolio currently contain goat hair, and there are no plans to introduce new cashmere-containing items. While there may still be items containing cashmere in stores, no new products will be produced using the material. Phasing out cashmere VF Corporation joins a growing list of fashion industry players, such as Victoria’s Secret, ASOS, Supreme, PINK, Le Château, and others, that have already phased out cashmere from their products. Notably, Victoria’s Secret ceased using …
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+For the seventh time, PETA has surveyed university canteens nationwide on various aspects of veganism. Based on the responses of the 41 participating student unions, awards were given in terms of gastr",vegconomist.com,2025-04-17,7,PETA News - vegconomist - the vegan business magazine,article,0.06794216453,84,212,150.2440191
+https://vegconomist.com/organisations-and-brands/raps/,false,Reports on a specific event (RAPS presentation at iba trade fair) in a news-like format.,RAPS News - vegconomist - the vegan business magazine,"Find all RAPS news in chronological order with our extensive archive and stay informed on RAPS and the vegan, plant-based and cellular agriculture market.","Under the motto ‘Bake the world a little better’, ingredient and spice expert RAPS will present its solutions for the bakery industry at the international bakery trade fair iba in Düsseldorf, Germany, from May 18-22, 2025. The spotlight will be on the company’s functional coating technologies and a wide range of savoury fillings and toppings, many of which are also available in vegan versions. As the bakery sector continues to evolve, RAPS supports manufacturers and bakery chains with highly functional and ready-to-use ingredients for doughs, fillings and toppings. At iba, the company will demonstrate how its innovations contribute to improved flavour and performance in baked goods and snacks. A key technology on display will be Coatec, RAPS’ proprietary microencapsulation process. It protects sensitive core ingredients …",vegconomist.com,2025-04-02,22,RAPS News - vegconomist - the vegan business magazine,article,0.01972159559,8,110,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/approvals/,false,"Reports on multiple specific events (approvals, submissions, and regulatory updates) in the cultivated meat and food technology industries.",Approvals: Latest News 2025 - vegconomist: the vegan business magazine,none,"Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
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+Australian cultivated meat company Vow is one step closer to launching cultivated quail in its home country after the product received approval from Food Standards Australia New Zealand (FSANZ). FSANZ completed a first round of statutory public consultation regarding the cultivated quail in February 2024, receiving 40 submissions and one late comment. After considering the feedback and reviewing the evidence, FSANZ undertook a second round of statutory public consultation between November 12 2024 and January 12 2025. The organization sought submissions on two new draft standards, one new draft schedule, and draft consequential variations to other provisions of the Australia New Zealand Food Standards Code. 22 submissions were received. FSANZ approved the draft standards, schedule, and other variations with some amendments on March 26, before …
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+Cultivated meat company Mission Barns has received a “No Questions” letter from the U.S. Food and Drug Administration (FDA), which is said to make the company the first in the world to receive regulatory clearance for cultivated pork fat. The letter indicates that the FDA has completed a rigorous evaluation of Mission Barns’ safety assessment for its cultivated fat, and is satisfied that the product is “as safe as comparable foods”. Following the regulatory approval, Mission Barns has announced that Fiorella, a leading Italian restaurant group in the San Francisco area, will begin using the company’s cultivated bacon and meatballs. Sprouts Farmers Market will also stock Mission Barns’ products, becoming the first US grocery store to sell cultivated meat. The two chains will reportedly be …
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+Australian regenerative food and agriculture company Wide Open Agriculture (WOA) has announced that its lupin protein isolate has received General Administration approval to export to the Chinese market. The application was reportedly supported by a local distributor who believes there is significant potential for lupin protein in the country. The protein isolate has several proven commercial applications, including protein powders, plant-based milks, yogurts, and ice creams. WOA initially plans to sell into the Chinese protein powder and dairy alternative sectors, and will also market a tofu alternative made with lupins instead of soy. While soy protein currently dominates the Chinese market, some consumers are concerned about GMO soybeans, and this is increasing the demand for other sustainable protein sources. WOA’s lupin protein is non-GMO and …
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+Vienna-based precision fermentation company Fermify has submitted a regulatory dossier for its animal-free casein to the Singapore Food Agency (SFA). The submission represents a step toward commercializing its dairy protein alternative in the Asian market. The company, which focuses on sustainable dairy production without the use of animals, previously submitted its casein dossier to the US Food and Drug Administration (FDA) in October 2024, where it achieved self-affirmed Generally Recognized as Safe (GRAS) status. Fermify’s casein, produced through precision fermentation, is designed to replicate the functional properties of traditional dairy proteins, enabling the production of cheese that melts and stretches without requiring milk from cows. The company emphasizes its product as a solution to the environmental and ethical concerns associated with conventional dairy. Eva Sommer, …
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+Just weeks after filing the EU’s first cultivated beef dossier, Mosa Meat has taken a similar step in Switzerland, seeking novel food approval with backing from Bell Switzerland. This application specifically covers cultivated fat, an ingredient designed to enhance plant-based products by adding rich, authentic beef flavor to items such as burgers and meatballs. The Dutch company states that cultivated fat can enhance plant-based foods by improving taste and texture. “Thousands of hours of work by our employees and analyses by six independent laboratories have gone into this dossier, and we have the utmost confidence that Swiss regulators will find our product exceeds the robust safety standards of their novel foods law,” said Maarten Bosch, CEO of Mosa Meat. Mosa Meat sees cultivated fat as …
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+Finland’s Solar Foods is moving closer to regulatory approval in the EU after addressing inquiries from the European Food Safety Authority (EFSA) regarding the safety of its air-based protein, Solein. The company submitted its novel food application back in 2021, providing a detailed dossier containing manufacturing data, product information, and supporting scientific evidence. Solein is currently undergoing a comprehensive application process to ensure it is safe for consumption, not misleadingly labeled, and nutritionally suitable for its intended use. Solar Foods reports it has made significant progress in the EFSA application process, recently responding to inquiries based on data obtained from Solein produced at the company’s Factory 01 (reportedly the world’s first commercial air-based protein facility). Solar Foods is now awaiting a final scientific opinion, and …
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+Duckweed, a sustainably cultivated plant also known as water lentils, has been officially approved for consumption within the EU by the European Food Safety Authority (EFSA). Water lentils are widely consumed in some Asian countries, but have not yet become a food staple in the West. However, this may be about to change, thanks in large part to the work of Ingrid van der Meer of Wageningen University & Research in the Netherlands. Van der Meer, a senior researcher and head of the Bioscience department at Wageningen Plant Research, first became interested in water lentils ten years ago. She was struck by the sustainability of their production; the plants can produce over six times as much protein per hectare as soy and each one divides …
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+The European Food Safety Authority (EFSA) has concluded that oil derived from the microalgae Schizochytrium limacinum (strain ATCC-20889) is safe for use in infant and follow-on formulas at DHA concentrations of 20–50 milligrams per 100 kilocalories. Infant formulas in the EU are required to contain DHA, an omega-3 fatty acid important for brain and retinal development. The microalgae oil could provide an alternative to fish-based DHA for vegetarian and vegan consumers or those with allergies. It could also help to address sustainability issues such as overfishing. Demand for plant-based baby and infant foods is rising significantly — a report from 2022 found that vegan and organic products were a key driver of the infant nutrition market, while an analysis published last year predicted that sales …
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+Food and life science contract research organisation RSSL has announced that it will establish what is said to be the UK’s first Novel Foods Expert Network for Regulatory Challenges (NFX UK). To establish the network, RSSL has secured funding from the UK’s national innovation agency, Innovate UK. NFX UK will be developed in partnership with Imperial College London and The Supplant Company, with three primary objectives: Act as a central hub for learning resources — The network will collate and develop central resources, providing industry with access to regulatory science tools. This will give companies a clearer understanding of regulatory processes, data requirements, risk, and safety assessments for novel food ingredients. Promote connections for novel foods innovators — NFX UK will enable collaborations between organisations …
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+Animal-free dairy producer New Culture has submitted the product label and registration for its mozzarella to the California Department of Food and Agriculture (CDFA). It is believed to be the first time a label for a product made with animal-free casein has been submitted to the department for review. Produced using precision fermentation, New Culture’s casein enables animal-free cheeses to melt, stretch, bubble, and brown. Traditional cheesemaking techniques are used to turn the casein into mozzarella, with the addition of ingredients such as water, sunflower oil, coconut oil, salt, sugar, starch, and fortifying minerals. The resulting product is claimed to provide the same taste and texture as mozzarella with a much lower environmental impact. Its nutritional profile is said to be similar to conventional mozzarella, …
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+Netherlands-based cultivated beef producer Mosa Meat has submitted its first request for Novel Foods market approval in the EU, seeking authorisation for its cultivated fat ingredient. The fat is designed to be blended with plant-based ingredients to create beef-style products such as hamburgers, meatballs, and bolognese. Following the regulatory submission, the cultivated fat will be evaluated by The European Commission (EC) and the European Food Safety Authority (EFSA). The submission is an important step towards introducing cultivated meat products to the European market; EU laws do not allow cultivated products to be assessed as a whole, but instead require cultivated ingredients to be submitted individually. This is only the second time a cultivated product has entered the EU’s Novel Foods process — the first was …
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+The EVERY Company (EVERY), a biotech firm specializing in fermentation-based protein ingredients, has been awarded a European Union patent for its recombinant ovalbumin product. This development extends EVERY’s intellectual property (IP) portfolio into a significant new market, complementing its existing patents in the United States, Finland, Germany, Denmark, and Great Britain. The European patent, numbered 4017287, protects an ingredient composition containing recombinant ovalbumin for use in food products. Recombinant ovalbumin, a protein that mimics the primary functional protein found in egg whites, plays a critical role in food applications due to its foaming, binding, gelling, and nutritive properties. Arturo Elizondo, EVERY’s co-founder and CEO, stated, “Having our technology and product recognized as novel by the patent offices in both the US and European Union, two …
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+Food Standards Australia New Zealand (FSANZ) has opened a second round of public consultation regarding the regulatory approval of cultivated quail as a food. The application has been submitted by Australian cultivated meat company Vow, which hopes to use cultivated quail cells in conjunction with other ingredients to make products such as logs, rolls, and patties. FSANZ previously concluded last year that cultivated quail is safe to eat, following a comprehensive scientific assessment. The first round of public consultation began in December 2023, with FSANZ proposing several labelling requirements for cultivated products to avoid consumer confusion. After considering the evidence and submissions, the originally suggested approach has been modified; rather than approving cultured quail cells as a novel food, a standards-based approach will be used, …
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+As cultivated meat edges closer to widespread acceptance, the regulatory landscape remains a formidable hurdle. Atova Consulting’s Hannah Lester, a seasoned expert in novel food regulation, offers a unique perspective on the challenges and opportunities facing this burgeoning industry. Speaking with Alex Crisp on the Future of Foods Interviews podcast, Lester outlined the intricacies of regulatory processes across the globe, shared her insights on working with agencies like EFSA and the FDA, and discussed how political shifts—particularly in the United States—could reshape the future of food technology. The evolving regulatory landscape: Europe’s challenges and opportunities For companies like those Lester represents, Europe presents a double-edged sword: rigorous scientific evaluation paired with political complexity. While the European Commission has clarified that cultivated meat falls under novel …
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+The European Food Safety Authority (EFSA) has updated the guidelines for applications for novel foods in the EU. The updates include both scientific and administrative guidance that will apply to all new novel food applications from February 2025. The pre-announced changes to the framework are intended to ensure that the safety assessment of novel foods keeps pace with current developments in food research and legal requirements. Not only will the latest scientific findings be taken into account, but the experience gained from the previous evaluation of applications will also be used to create clarity and improve the quality of applications. The aim is to establish a more efficient procedure that continues to prioritise consumer safety. The following Q&A with Ermolaos Ververis, scientific officer in EFSA’s …
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+Gourmey, a French startup producing cultivated foie gras, has become the first company to apply for regulatory approval to sell cultivated meat in the European Union. The startup has also submitted applications in Singapore, Switzerland, the UK, and the US. Before it goes on the market, the cultivated foie gras will need to be approved by the European Commission. Authorisation will be governed by the Novel Foods Regulation, said to be one of the most robust food safety frameworks in the world. The process is likely to take at least 18 months, and will include a thorough assessment of the safety and nutritional value of cultivated meat. The potential social, economic, and environmental impacts of the product will also be considered, with input from member …",vegconomist.com,2025-04-22,2,Approvals: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06407433789,77,180,150.2440191
+https://vegconomist.com/category/products-launches/,false,"This is a product launch and news roundup page, not a single news article.",Products & Launches: Latest News 2025 - vegconomist: the vegan business magazine,none,"Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …
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+Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …
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+Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …
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+Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …
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+Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic cultured cashew milk with jalapeño peppers and is made using traditional creamery techniques. The spread joins the company’s existing portfolio of plant-based cheese spreads, which includes Classic Chive, Roadhouse Cheddar, and Sundried Tomato, which were launched in 2023. Each variety is formulated with a short list of ingredients intended to offer a dairy-free alternative that replicates the texture and flavor of conventional cheese spreads. The Jalapeño variant is currently being sold in Nugget Market locations, with broader retail distribution anticipated during the summer. The suggested retail price is $6.99 for an 8-ounce tub. According to the company, the spread is designed …
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+Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the United States. Vinker’s Korean Crispy Chick’n is a plant-based version of a popular Korean fried chicken dish. The product features bite-sized pieces made from soy protein, water, and soy oil, coated in a crispy batter and coated in a sweet-and-spicy sauce that mirrors traditional Korean flavors. Success in Canada Since its debut in Vancouver in April 2024, the product has garnered positive responses from Canadian consumers. Vinker has partnered with local restaurants, including Hankki, a Korean street food franchise, and Pokerrito, a poke bowl …
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+UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a variety of dishes, including stir-fries, pastas, and sandwiches. Tiba Tempeh also reports that it has secured a listing at supermarket chain Waitrose for three of its products — Original Block, Sweet Chilli Pieces, and the new Smoky Block. The products will initially launch at over 200 stores under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands. “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, co-founder of Tiba Tempeh. “We’ve crafted the tastiest protein-packed tempeh, which we know consumers …
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+UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …
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+CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition. The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China. CellX founder and CEO Ziliang Yang stated, “After four years of R&D, …
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+Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches. The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices. Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving …
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+Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …
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+Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand. As part of the collaboration, Carrefour will add three of Vida Veg’s cashew-based products to its range — mozzarella cheese, traditional cream cheese, and cream cheese with fine herbs. The products will be sold under Carrefour’s own brand, making Vida Veg the retailer’s first supplier of plant-based products for its private label range. Carrefour will be able to offer the dairy alternatives at a relatively affordable price point, making them accessible to more consumers. The idea for the collaboration arose when Vida Veg founder Álvaro Gazolla visited Carrefour in Spain and noticed the chain’s plant-based range. The news comes as Carrefour …
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+Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils. The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, …
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+CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers. The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine. Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling. Appealing to …
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+Califia Farms has launched a new line of coconut-based juice beverages featuring reduced sugar content. The new product range, branded as Creamy Refreshers, consists of four fruit and coconut cream blends and is now available at major US retailers including Albertsons, Target, and Kroger. The beverage line includes the following flavors: Strawberry Creme, Key Lime Colada, Piña Colada, and Orange Creme. Each contains between 8 and 10 grams of sugar per serving—approximately 60% less than comparable leading fruit juice beverages, according to the company. All varieties are free from soy and gluten. The products were initially introduced to the trade at Expo West and are sold at a suggested retail price of $5.99. Califia also plans to feature the new line at an upcoming promotional …
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+Savor, a US-based food technology startup, has commercially launched a new butter product that contains no animal or plant inputs. The product is made using a proprietary fermentation-based process that converts captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) into structured fats, without relying on conventional agriculture. The butter alternative will initially be available through selected foodservice partners, including restaurants and bakeries such as SingleThread, ONE65, and Jane the Bakery. These venues were part of a quiet pilot rollout that has taken place over the past year, during which chefs and culinary professionals tested and evaluated the product in commercial kitchens. The launch coincides with the company’s third anniversary and follows the opening of its first 25,000-square-foot pilot production site in Batavia, Illinois. …
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+Impossible Foods has introduced a new product to its portfolio with the launch of Impossible Beef Sliders. These mini-sized plant-based burgers offer the same flavor profile and texture that consumers associate with the brand’s flagship Impossible Burger, but in a more convenient, bite-sized format. A healthier, bite-sized option Each slider contains 0mg of cholesterol, 19 grams of complete, high-quality protein per serving, and 33% less saturated fat than traditional animal beef. They are designed to be easy to cook, whether on a skillet or a grill, making them suitable for quick weeknight dinners or larger gatherings. This convenience aligns with the company’s strategy to offer plant-based products that cater to the growing demand for fast and simple meal solutions. This product launch follows the company’s …
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+MALK Organics has launched two new unsweetened plant-based milk options—Unsweetened Organic Coconut and Unsweetened Organic Soy—in response to growing consumer demand for simpler, lower-sugar alternatives. The new products are part of the company’s ongoing commitment to offering clean-label beverages made with minimal ingredients, catering to those seeking healthier, more transparent choices. In an interview with vegconomist, Jason Bronstad, CEO of MALK Organics, explained how consumer interest drives the company’s product innovation: “Our product development focuses on being innovative, healthy, and sustainable. We listen to what our consumers want and need and keep up with market trends to continue improving and innovating with the highest quality plant-based milk options.” Simple, unsweetened options The Unsweetened Organic Coconut is made with just four ingredients: filtered water, organic coconut …
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+Schouten Europe, a well-established Dutch company specializing in plant-based protein products, has launched two new snacks—Power Bites and Sea Bites. The company notes that the introduction of these products is part of its mission to reinvigorate consumer interest in plant-based meat and fish substitutes after a market slowdown. The new products are part of Schouten’s shift toward offering plant-based snacks that do not attempt to directly replicate meat or fish. Instead, the company is focusing on standalone plant-based products with distinct flavors and textures. Anke van Eijk, R&D manager at Schouten notes that: “Although excellent plant-based alternatives are available, direct comparisons with meat and fish can sometimes be a barrier for consumers.” Schouten has been committed to providing plant-based protein alternatives for decades. The company …
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+Plant-based food company Juicy Marbles has introduced another product to it’s Meaty Meat line. According to the company, “Pork-ish,” a 6.4-ounce whole cut of plant-based pork, is the first-ever whole cut of pork in the plant-based meat category. The product is priced 26% lower per ounce compared to the brand’s previous offerings, adding another affordable choice to the growing plant-based meat market. The product became available last week on Juicy Marbles’ website. This release follows the successful debut of Meaty Meat’s first flavor, “Lamb-ish,” which sold out within 24 hours in the United States when it was launched last month. The company has built its reputation on creating unique plant-based products, like the “world’s first” marbled plant-based steak, tenderloin, and ribs with bones. “Pork-ish” is …",vegconomist.com,2025-04-23,1,Products & Launches: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06823053005,84,197,150.2440191
+https://vegconomist.com/organisations-and-brands/low-food/,false,Reports on a specific research project and its findings in the vegan food market.,Low Food News - vegconomist - the vegan business magazine,"Find all Low Food news in chronological order with our extensive archive and stay informed on Low Food and the vegan, plant-based and cellular agriculture market.","Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives. Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more. Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and …",vegconomist.com,2025-04-04,20,Low Food News - vegconomist - the vegan business magazine,article,0.01967728786,8,111,150.2440191
+https://vegconomist.com/organisations-and-brands/tindle/,false,Reports on a specific corporate action (TiNDLE's expansion) in a news-like format,TiNDLE News - vegconomist - the vegan business magazine,"Find all TiNDLE news in chronological order with our extensive archive and stay informed on TiNDLE and the vegan, plant-based and cellular agriculture market.","Singapore’s Next Gen Foods has spoken with vegconomist previously about its plant-based TiNDLE chicken and plans for widespread expansion. Since our last chat, the brand has appointed Rachel Konrad, previously of Impossible Foods and Tesla, so it was time to catch up again and find out more from Andre Menezes about Next Gen’s plans in the US market.
+
+Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …",vegconomist.com,2025-04-10,14,TiNDLE News - vegconomist - the vegan business magazine,article,0.065866711,85,217,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/hollywood-bowl-beyond-burger-uk-wide/,true,Reports on a specific corporate action (Hollywood Bowl launching Beyond Burger) in a news-like format.,Hollywood Bowl Launches the Beyond Burger UK-Wide in Time for the Easter Holidays - vegconomist - the vegan business magazine,"Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger","Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations.
+
+In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups.
+
+The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions are also available, along with the option to add an extra burger patty.
+
+“We’re always evolving our menu to reflect what our customers want,” said Jeremy Verrecchia, Head of Food and Drink at Hollywood Bowl. “The Beyond Burger delivers on taste and fits perfectly with our fun, social, and family-friendly vibe just in time for the Easter holidays.”
+
+## “A strike for taste, sustainability, and innovation”
+
+Last year, Beyond Meat expanded its range in the UK with the launch of the Beyond Burger Jalapeño and the Beyond Smash burger, a slimmer option that crisps up when cooked.
+
+Beyond Meat has also recently entered a partnership with French plant-based meat producer La Vie. The two brands have launched similar ad campaigns promoting animal welfare and have co-developed the Beyond La Vie Burger, which combines a Beyond Meat patty with La Vie’s plant-based bacon. The burger can be found at major UK retailers such as Sainsbury’s, Tesco, Waitrose, and Ocado; it is also available at Honest Burger, where it is called the Bacon Plant 2.0.
+
+“We’re excited to bring the Beyond Burger to Hollywood Bowl Group’s
+
+nationwide venues,” said Steve Parsons, UK & I Foodservice Manager at Beyond Meat. “With more diners looking for plant-based choices
+
+that don’t compromise on flavour or enjoyment, this partnership is a
+
+strike for taste, sustainability, and innovation.”",vegconomist.com,2025-04-07,17,Hollywood Bowl Launches the Beyond Burger UK-Wide in Time for the Easter Holidays - vegconomist - the vegan business magazine,article,0.03424685179,25,131,150.2440191
+https://vegconomist.com/studies-and-numbers/study-lactic-acid-bacteria-enhance-flavor-nutrition-dairy-alternatives/,true,Reports on a specific study and its findings in a news-like format.,Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives - vegconomist - the vegan business magazine,A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor,"A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives.
+
+By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives.
+
+The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the success of the process depends on knowledge of bacterial strains, raw materials, and fermentation processes.
+
+“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” said Claus Heiner Bang-Berthelsen, Senior Researcher at DTU National Food Institute.
+
+## Choosing the right bacteria
+
+According to the researchers, not all lactic acid bacteria are equally suited to the task; those isolated from milk are generally adapted to animal-based environments, whereas those derived from plants have an evolutionary advantage in handling plant substrates. These strains have the ability to utilize plant sugars and degrade complex plant compounds, making them ideal starter cultures for fermented plant-based products.
+
+Fermentation has been used for millennia to preserve and enhance foods, including traditional dairy products such as cheese and yogurt. By adopting fermentation technologies, plant-based companies could develop products that more closely resemble traditional fermented dairy products.
+
+“We see food fermentation as a platform technology that can support the creation of alternative foods which taste better and have higher nutritional value, allowing the use of more sustainable raw materials,” said Guillermo-Eduardo Sedó Molina, PhD student at DTU National Food Institute.",vegconomist.com,2025-04-10,14,Study: Lactic Acid Bacteria Could Enhance Flavor & Nutrition of Dairy Alternatives - vegconomist - the vegan business magazine,article,0.03580051286,24,128,150.2440191
+https://vegconomist.com/ingredients/research-low-food-innovative-applications-mycoprotein/,true,Reports on the results of a research project and a company's activities in the food industry.,"Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi - vegconomist - the vegan business magazine","Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat","Low Food has presented the results of its Low Food Lab Mycelium, which investigated a range of possible applications for mycelium that go beyond meat alternatives.
+
+Conducted in collaboration with Flevo Campus, agri-food company Cargill, and B2B mycoprotein ingredient company ENOUGH, the research aimed to create an entirely new category featuring mycelium as a stand-alone product. Using ENOUGH’s ABUNDA mycoprotein, participating chefs and product developers came up with a range of possible applications, including tofu, tempeh, jerky, tortillas, falafel, muffins, gnocchi, and more.
+
+Mycelium is considered to be a promising ingredient as it grows extremely quickly, has a low carbon footprint, and requires less land and water than animal proteins. Furthermore, it is rich in protein and fiber, low in fat, sugar, and calories, and features a unique texture with a neutral flavor profile.
+
+“The research results clearly show that we’re only beginning to understand all the ways mycoprotein can help drive change in the food industry,” said Samah Garringer, Chief Commercial Officer at ENOUGH. “It’s a very exciting time to be working with such a versatile, nutritious, and sustainable ingredient that holds so much promise for the food industry.”
+
+## Protein for a growing population
+
+In 2023, ENOUGH secured €40 million to increase the production of ABUNDA in order to meet the growing demand for sustainable proteins. This brought the total amount raised by the company to over €95 million.
+
+Last year, ENOUGH announced an extension of its partnership with Cargill, which saw the latter sign a commercial agreement to use and market ABUNDA. ENOUGH’s 15,000 square meter production facility is located alongside a Cargill facility in Sas van Gent, the Netherlands, and Cargill provides ENOUGH with an efficient glucose syrup.
+
+ABUNDA is produced at a large scale using biomass fermentation, which involves feeding fungi with renewable feedstocks to grow sustainable proteins.
+
+“ENOUGH created ABUNDA to help solve the big challenges of producing
+
+protein for a growing population, and doing so sustainably,” said
+
+Craig Johnson, Chief Technology Officer at ENOUGH. “We are very
+
+pleased to partner with organizations such as Low Food, Flevo Campus,
+
+and Cargill to push the boundaries and show the world what mycoprotein
+
+can do.”",vegconomist.com,2025-04-04,20,"Research by Low Food Reveals Innovative Applications for Mycoprotein, Including Tofu, Jerky & Gnocchi - vegconomist - the vegan business magazine",article,0.03578734651,28,133,150.2440191
+https://vegconomist.com/organisations-and-brands/hooked-foods/,false,"Reports on specific events related to Hooked Foods, including funding rounds, product launches, and market expansion.",Hooked Foods News - vegconomist - the vegan business magazine,"Find all Hooked Foods news in chronological order with our extensive archive and stay informed on Hooked Foods and the vegan, plant-based and cellular agriculture market.","EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …
+
+Swedish foodtech company Hooked Foods has secured SEK 8.4 million in a combination of equity financing, loans, and grants to support its expansion and new product launches. The capital will primarily be allocated towards the introduction of new plant-based items, slated to hit the market this month. The company has been focused on refining its product range, including the development of new recipes and improvements in production efficiency. These efforts have resulted in reduced operational costs and better profit margins. New offerings, such as Vegobitar Original, Vegobitar Kebab, Vegobitar Seafood Flavors, and Vegofilé Original, will be launching soon. These products are designed to deliver over 20g of protein per 100g, with simple ingredient lists that provide high nutritional value. In the past year, Hooked Foods …
+
+Swedish startup Hooked Foods announces it has expanded its product portfolio with further vegan seafood options as well as new plant-based chicken products, marking its entrance into a new category. The products will be available in Sweden’s two largest major retail chains — ICA Gruppen and Coop Sverige — starting October 2024. The new products were created to meet the demand for specific plant-based products, following input from partner retailers and consumers, say the founders. In addition to the NPDs, Hooked Foods has revamped its packaging design in response to consumer demand for transparency. The new packaging is said to include easy-to-understand product images, clear labeling, and a focus on honesty and safety, emphasizing honesty and safety. It has been designed to reflect the company’s …
+
+Plant-based fish company Hooked Foods announces it has raised SEK6 million (€500,000) in its first limited crowdfunding round on Crowdcube to scale up its technology and make its products widely accessible to consumers. The Swedish company also announced that with the new capital, it will expand to Germany through a partnership with Ooha, a sales agency with “unique knowledge” of the German market and its enormous potential. Strong demand for plant-based fish “We are overwhelmed by the support we have received from our investors and the community, which clearly indicates the strong demand for our plant-based fish substitutes,” says Tom Johansson, CEO of Hooked Foods. “With the funding we have secured, we will continue to drive innovation and provide sustainable and delicious alternatives for fish lovers …
+
+After securing another ten million Swedish kronor (around $967,000) for its sustainable plant-based seafood, Swedish company Hooked Foods has announced its first limited crowdfunding round on Crowdcube. “We closed our raise with top tier investors, will continue to grow and YOU now have the unique opportunity to join our wave and invest in this round as well. Take your chance below, get your spot in our limited crowdfunding and join our movement!” said Tom Johansson, co-founder and CEO at Hooked Foods, on social media. A healthier seafood ecosystem Hooked was born in 2019 after Tom Johansson and Emil Wasteson were challenged to create a sustainable plant-based alternative to seafood to lead the transition to a healthier ecosystem. The company says that to date, it has …",vegconomist.com,2025-04-08,16,Hooked Foods News - vegconomist - the vegan business magazine,article,0.03252081724,25,134,150.2440191
+https://vegconomist.com/fairs-events/biocyclic-vegan-agriculture-seminar-explore-sustainable-farming-practices-germany/,false,Reports on a specific event (seminar) with factual details and news-style reporting,Biocyclic Vegan Agriculture Seminar to Explore Sustainable Farming Practices in Germany - vegconomist - the vegan business magazine,"Biocyclic Vegan International, in partnership with the German biocyclic vegan organization Förderkreis Biozyklisch-Veganer Anbau e. V., has announced a","Biocyclic Vegan International, in partnership with the German biocyclic vegan organization Förderkreis Biozyklisch-Veganer Anbau e. V., has announced a two-day seminar focusing on Biocyclic Vegan Agriculture and the process of Biocyclic Humus Soil generation. The event is scheduled for June 25-26, 2025, at the Permaculture Park at Lebensgarten Steyerberg (PaLS), Germany, a well-known hub for sustainable farming practices and permaculture education.
+
+The seminar will explore key aspects of plant-based, organic farming methods, with an emphasis on soil health and the role of Biocyclic Humus Soil in supporting climate-positive agricultural practices. Participants will gain insights into how these practices can contribute to the regeneration of the soil and increase biodiversity.
+
+## Principles of Biocyclic Vegan Agriculture
+
+Among the seminar’s main topics are the foundational principles of biocyclic vegan agriculture, its benefits for soil fertility, and the processes involved in generating Biocyclic Humus Soil, a method recognized for its potential in carbon sequestration and sustainable land management. The event will also offer practical knowledge from certified biocyclic vegan farms, providing real-world examples of successful implementation.
+
+## Peace with nature
+
+A notable feature of the seminar will be the evening program, which includes a keynote presentation by Bernward Geier, a prominent environmental activist, organic farming advocate, and pacifist. Geier, known for his contributions to the sustainability movement as an author and filmmaker, will discuss “Not war, but peace with nature.” This will be followed by a panel discussion on the potential role of biocyclic vegan agriculture in addressing global food security.
+
+The event, conducted in English, is aimed at farmers, scientists, and other stakeholders in the sustainable agriculture sector. It offers a platform for gaining a deeper understanding of biocyclic vegan farming techniques and their potential to influence the future of agriculture.
+
+For further details and registration, visit the official event website.",vegconomist.com,2025-04-07,17,Biocyclic Vegan Agriculture Seminar to Explore Sustainable Farming Practices in Germany - vegconomist - the vegan business magazine,article,0.03461492573,25,132,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/wintzells-oyster-house-reinvents-southern-seafood-plant-based-offerings-mind-blown/,true,Reports on a specific business decision (restaurant adding plant-based options) in a news-like format,Iconic Wintzell’s Oyster House Reinvents Southern Seafood with Plant-Based Offerings from Mind Blown - vegconomist - the vegan business magazine,"Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown","Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu.
+
+Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices.
+
+“We take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers”
+
+
+“At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the best seafood—plant based or otherwise,” said Danielle Kennedy, CEO of Wintzell’s Oyster House.
+
+Monica Talbert, co-founder and CEO of Mind Blown, expressed her excitement about the collaboration in a recent LinkedIn post: “A legendary oyster house that’s been serving seafood since 1938 and just named the number one Seafood house in Alabama, is embracing plant-based seafood and offering their consumers a delicious meatless choice! We even brought our Mind Blown plant-based oysters out of the innovation vault to launch on their menu in time for Lent as an LTO.”
+
+The menu now includes Mind Blown™ Plant Based Oysters, which are featured in po’boys, baskets, and as a salad topping or entrée. The Crispy-Coated Plant-Based Shrimp is served in baskets and as a salad topping, while the award-winning Plant-Based Crab Cake is featured in Wintzell’s Magnolia Crab Cake Sandwich.
+
+## A shared vision
+
+The partnership between the two companies, both led by women, reflects a shared vision of providing seafood alternatives that maintain the same flavor and texture as traditional seafood dishes. Talbert, commented, “This partnership is a testament to how far plant-based seafood has come. Whether you’re a longtime seafood lover or looking for something new, these dishes will absolutely blow your mind.”",vegconomist.com,2025-03-27,28,Iconic Wintzell’s Oyster House Reinvents Southern Seafood with Plant-Based Offerings from Mind Blown - vegconomist - the vegan business magazine,article,0.03518247887,27,135,150.2440191
+https://vegconomist.com/organisations-and-brands/simpliigood/,false,Reports on a specific development (SimpliiGood's product advancements and funding) in a news-like format.,SimpliiGood News - vegconomist - the vegan business magazine,"Find all SimpliiGood news in chronological order with our extensive archive and stay informed on SimpliiGood and the vegan, plant-based and cellular agriculture market.","Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
+
+Israeli spirulina specialist SimpliiGood has become a trailblazer in the plant-based sector by developing chicken and salmon alternatives using its flagship microalgae ingredient. As it continues to innovate, the company has recently unveiled a new technology to mimic the texture of meat products: spirulina-derived filaments. Baruch Dach, founder and CTO at AlgaeCore technologies, SimpliiGood’s parent company, explains that they leverage spirulina-based edible tissue engineering to make the spirulina filaments to be used as an ingredient or base for plant-based meat. Dach says the ingredient is unique because it contains spirulina cell matrices, not just plain protein, making it versatile and easy to transform into fibers. Meanwhile, these fibers retain their properties even when subjected to high temperatures or freeze-thaw cycles. Moreover, depending on the application, the ingredient provides over …
+
+Israeli microalgae innovator SimpliiGood, founded by Algaecore Technologies, reveals a clean-label chicken analog made from its spirulina product, claiming it offers the same nutritional profile as chicken. Spirulina has a rich composition of whole protein and an impressive profile of vitamins and minerals. It is a good source of iron, calcium, B vitamins, essential fatty acids, and antioxidants. “100 grams of SimpliiGood spirulina microalgae provides the equivalent of 200 grams of real chicken in protein load,” explains Baruch Dach, SimpliiGood’s founder and CTO. According to the startup, the new spirulina-based analog, composed of 80% pure, fresh, minimally processed microalgae and prebiotic fibers, solves one of the most significant hurdles of the alt protein movement: highly nutritious, clean-label alternatives. Furthermore, SimpliiGood claims to have a technology capable …",vegconomist.com,2025-04-22,2,SimpliiGood News - vegconomist - the vegan business magazine,article,0.02735422237,17,121,150.2440191
+https://vegconomist.com/organisations-and-brands/investment-climate-podcast/,false,"This is a podcast archive page, not a single news article.",Investment Climate Podcast News - vegconomist - the vegan business magazine,"Find all Investment Climate Podcast news in chronological order with our extensive archive and stay informed on Investment Climate Podcast and the vegan, plant-based and cellular agriculture market.","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 26: Arsenale BioYards In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 25: Actual Veggies In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company took a bold contrarian path in the crowded plant-based market—eschewing meat analogs and ultra-processed ingredients in favor of …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 24: Glenntex In this episode, we sit down with Govin Induchoodan, co-founder of Glenntex and COO, a climate tech startup spun out of academic research at Chalmers University. Govin shares his journey from PhD researcher to entrepreneur, detailing how he built a deep-tech packaging company with sustainability …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 22: Oobli In this episode, I sat down with Ali Wing, CEO of Oobli, to explore how sweet proteins are revolutionizing the way we think about sugar reduction in food. Ali takes us through Oobli’s Series B1 fundraising journey, the importance of regulatory approvals, and how they …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 21: Le Fourgon In this episode, I spoke with Charles Christory, Co-Founder of Le Fourgon, about the rollercoaster journey of raising capital for a mission-driven company tackling plastic waste. When a last-minute investor dropout forced them to rethink their €15M Series A, they pivoted, secured funding from …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 20: Kynda In this episode, I sat down with Dan, co-founder of Kynda, to explore how their fermentation technology is transforming food industry waste into high-value microprotein. We discuss Kynda’s journey from producing alternative meats to providing bioreactors for major food companies, how removing regulatory risk unlocked …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 19: Beans In this episode, I speak with Ines, founder of Beans, a startup tackling food waste by buying unsold inventory from FMCG giants like Nestlé and Unilever and reselling it at deep discounts—helping consumers save up to 50% on groceries while turning waste into profit. We …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 18: Moonrider In this episode, I sit down with Anoop Shrikantaswamy, founder & CEO of Moonrider, to discuss how his team is electrifying agriculture with electric tractors designed for smallholder farmers. From a chance conversation that sparked the idea to bootstrapping their way to a working prototype, …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 17: Fermtech In this episode, Alex sits down with Andy Clayton, CEO and founder of FermTech, a company turning brewing industry waste into valuable food ingredients. Andy shares his journey of raising funds through a mix of traditional investors and crowdfunding, using Crowdcube to complete their round. We dive into the psychology behind crowdfunding, the challenges of verifying claims, and …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 16: B’ZEOS In this episode, Guy shared the journey of B’ZEOS, a company redefining sustainability by replacing single-use plastics with a game-changing solution. We explore how B’ZEOS strategically leveraged public funding from Norway and the EU to develop its technology without early dilution—setting the stage for a successful €5M funding round led by impact-driven investors like Faber. From securing paid …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 15: Inform Ag In this episode, Steve Lockyer from Inform Ag shares insights about their journey in helping the farming industry achieve sustainable opportunities to reduce costs and increase yields. Fresh off a successful $7 million capital raise in August, Steve highlights how being profitable before the raise gave them a position of strength when engaging with investors. He also …
+
+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 14: endless food co. In this episode, Alex talke",vegconomist.com,2025-04-18,6,Investment Climate Podcast News - vegconomist - the vegan business magazine,article,0.06482712077,63,183,150.2440191
+https://vegconomist.com/organisations-and-brands/the-good-food-institute-gfi/,false,"Reports on multiple specific events related to the Good Food Institute (GFI) and the alternative protein sector, including leadership changes, funding, and research findings.",The Good Food Institute (GFI) News - vegconomist - the vegan business magazine,"Find all The Good Food Institute (GFI) news in chronological order with our extensive archive and stay informed on The Good Food Institute (GFI) and the vegan, plant-based and cellular agriculture market.","The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted. Strategic growth under Sheyman’s tenure Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation. In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions …
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+The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …
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+The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for alternative proteins. The organization invites proposals for projects that will take up to 24 months and cost up to $250,000, with additional funding available for collaborations involving new-to-the-field partners. Proposals should target one of two key priority areas: Empowering high-quality research Three online informational sessions will be held for those interested in learning more about the research topics and submission process. Each will feature a pre-recorded webinar and a live question-and-answer session. Since 2019, GFI’s Research Grant Program has awarded 129 grants and provided over $24 million in open-access research support across 25 countries. Last year’s program funded research into upcycled …
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+The Good Food Institute (GFI) has launched an interactive web tool designed to provide career guidance for individuals interested in the alternative protein sector. The Alternative Protein Career Pathways tool offers insights into job roles, required skills, and educational resources for those seeking employment in plant-based, cultivated, and fermentation-derived protein industries. The tool presents career maps outlining the production process for each alternative protein category, detailing key steps such as supply chain sourcing, bioprocess optimization, strategic marketing, and regulatory affairs. Users can explore various stages of production and access information about specific job roles, associated skills, and relevant academic backgrounds. Additionally, the platform includes links to job boards and training programs, including university courses, industry certifications, and online learning options. Who can benefit from the …
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+How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …
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+A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …
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+A recent study by the consultancy firm Systemiq has examined how alternative protein sources in Germany could promote economic growth and open up new trade opportunities. It shows how many sustainable jobs could be created in this growing sector, what impact a diversified protein supply could have on climate and environmental protection and what measures are needed to position Germany as an innovation leader in this area. The study “A Taste of Tomorrow: How protein diversification can boost the German economy” was conducted by Systemiq and supported by the non-profit think tank GFI Europe. It is the first study to measure the potential of plant-based, fermentation-based and cultured foods in Germany in terms of economic, environmental and social aspects. At the same time, it highlights the challenges that still …
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+A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, such as yeast, to produce specific proteins found in animal-based products, including dairy and eggs. These proteins, identical to those in conventional animal products, serve functional purposes such as enabling cheese to stretch or eggs to bind in recipes. PF products can either serve as ingredients incorporated into larger food items (e.g., whey protein in …
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+Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …
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+A new report by the Good Food Institute (GFI) has outlined the current funding landscape for alternative protein companies looking to scale from pilot to commercial manufacturing. Called Funding the Build, the guide describes how venture capital funding came to a halt after 2022 due to the tightening of US monetary policy and slowing plant-based meat sales. This means that many alternative protein companies looking to scale will need to find other sources of growth funding to overcome this industry bottleneck. Focusing on companies in the US market, the four-part report outlines possible solutions. Part 1 discusses the advantages and challenges of contract manufacturing as an alternative to constructing a self-owned facility, providing tips for companies considering this option. It also describes technology-specific considerations of …
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+One of the challenges in producing realistic-looking and flavourful plant-based meat is mimicking the marbling effect of animal fat that many meat lovers expect. A food scientist at the University of Massachusetts Amherst is developing a new technology to do just that, supported by a $250,000 grant from the Good Food Institute. The technology proposed by Lutz Grossmann, an assistant professor, “has the potential to revolutionise the plant-based meat industry, expand its product offerings and appeal to a broader audience,” the institute said on announcement of the grant, which is one of 118 awarded by the GFI since 2019 in 21 countries totalling more than $21 million to date. “The Good Food Institute has played a key role in supporting research for more sustainable food …
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+Earlier this week, a study was published in The Lancet examining the health impacts of plant-sourced ultra-processed foods (UPFs). The results showed that while unprocessed plant-based foods decrease cardiovascular disease risk, ultra-processed plant-sourced foods may have the opposite effect. However, the study has attracted a slew of misleading coverage from mainstream media outlets, with some articles giving the impression that the UPFs in the study were predominantly meat alternatives. For example, a clickbait headline in The Telegraph falsely declared “Vegans are slowly killing themselves”, with the subheading “There’s nothing h",vegconomist.com,2025-04-18,6,The Good Food Institute (GFI) News - vegconomist - the vegan business magazine,article,0.06920426969,76,209,150.2440191
+https://vegconomist.com/category/sustainability-environment/,false,"Reports on multiple specific events related to sustainability and environment, such as surveys, studies, and policy changes, in a news-like format.",Sustainability / Environment: Latest News 2025 - vegconomist: the vegan business magazine,none,"A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …
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+A new report by VTT Technical Research Center of Finland, Natural Resources Institute Finland, and the University of Helsinki has investigated the state of cellular agriculture in the country. At the request of the Ministry of Agriculture & Forestry and Business Finland, the authors list eight recommendations for policymakers, which include making investments in production-scale infrastructures and expediting and streamlining the EU’s regulatory process. According to the report, cellular agriculture is strategically important because it could boost economic growth, increase food self-sufficiency, and improve the strategic autonomy of Finland, along with the EU as a whole. The export potential for Finland is reported to be €500-1000 million by 2035, while infrastructure investments could open up opportunities for billions in exports of equipment, technology, and expertise. …
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+The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally. Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht. The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers. “Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council …
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+A new study published in the journal PNAS has debunked the idea that grass-fed beef is an environmentally friendly option. The research finds that even under the most optimistic scenarios, grass-fed beef is not less carbon-intensive than industrial beef and is three to 40 times as carbon-intensive as most plant-based and animal-based alternatives. This makes beef the most resource-intensive of common foods. It is sometimes claimed that cattle grazing enhances soil carbon sequestration. However, the study authors find that the evidence for this is not conclusive, and that even if it were true, the effect would not be impactful enough to reverse beef’s carbon intensity. Contrary to popular belief, grass-fed beef may even be worse for the environment than industrial beef, since animals are fattened …
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+A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050. The authors outline the challenges posed by population growth and environmental issues, noting that Israel has a low self-sufficiency ratio in food groups such as cereals, legumes, and nuts. This increases the country’s reliance on imports and its vulnerability to global supply chain disruptions. Consequently, boosting domestic production of non-animal proteins could enhance Israel’s resilience to geopolitical and economic uncertainties, while simultaneously reducing the environmental impact of producing and importing animal products. Greenhouse gas emissions, land use, and water consumption could all be significantly decreased. The report suggests aligning the Israeli diet with Mediterranean diet …
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+A new policy briefing endorsed by 25 health and sustainability organizations has called for the procurement of food for UK public institutions to be aligned with healthy, sustainable diets. The briefing makes three key recommendations for the UK government: Making sustainable meals more abundant The briefing estimates that a shift to healthier meal options could save the NHS £54.9 million per year, based on data from New York hospitals that offer plant-based meals as the default option. Furthermore, the changes could improve health outcomes, resulting in further savings for the NHS. Last October, a campaign called Plants First Healthcare, led by senior NHS doctors, called on UK hospitals to offer plant-based meals by default to benefit human and planetary health. Additionally, a factsheet published last …
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+A new analysis by the Changing Markets Foundation and Mighty Earth has found that major supermarkets worldwide are failing to cut down on methane emissions from meat and dairy. The study found that none of the top 20 food retailers globally — including Ahold Delhaize, Carrefour, Lidl, Tesco, and Walmart — report on their methane emissions or have set methane emissions reduction targets. When their progress was measured against the Methane Action Tracker, which takes into account 18 factors, 19 out of 20 retailers scored less than 50% of the points available. UK supermarket Tesco was the only exception, achieving 51% compared to the average score of just 20%. US retailers performed particularly poorly, and were said to display “a stark lack of climate accountability …
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+A new report by the Advanced Biotech for Sustainability (AB4S) coalition has found that advanced biotechnology has the potential to reduce global emissions by 5% and generate $1 trillion in annual economic value. Called Harnessing the economic and environmental benefits of advanced biotechnology, the report is co-authored by AB4S founding members Arsenale Bioyards, Basecamp Research, Cradle, Darwin International, EIT Food, Evonik, Good Food Institute, Invert Bio, Lallemand, L’Oréal, and ShakeUp Factory. It claims that up to 60% of inputs to the global economy, including biological materials and non-biological inputs, could be produced or replaced using biological methods. The authors note that recent biotech breakthroughs have enabled the introduction of sustainable bio-based solutions in many industries. However, they find that advanced biotech has not yet lived …
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+The UK government’s official climate advisor, the Climate Change Committee, has published its Seventh Carbon Budget. The report provides recommendations for reducing carbon emissions, including advice on replacing meat and dairy with alternative proteins. The recommendations include: “The right direction” A previous Climate Change Committee report published in 2023 was critical of the UK government’s progress towards adopting climate mitigation measures, noting that legislators had not set out plans to support the public in shifting to low-carbon diets. The authors found that a 20% reduction in meat and dairy consumption by 2030 could reduce emissions by 5 MtCO2e. A recent analysis by GFI Europe found that the UK government has invested £75 million in alternative protein innovation so far, making the country Europe’s second-largest public …
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+A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …
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+A new study has investigated the impact of an improved carbon label design on food choices. It finds that consumers are significantly less likely to opt for animal-based meals when made aware of their environmental impact. Previous research has indicated that the impact of carbon labels is small; however, the labels used in these studies were sometimes quantitative only, presenting a number with little context as to whether it was high or low. The labels also failed to clarify the difference in emissions between plant-based and animal-based products. The new study addresses these limitations by introducing new “item mapping” labels, designed to link emissions to food items. The labels feature a carbon score ranging from A (low emissions) to E (high emissions), along with icons …
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+A new life cycle assessment by Finnish biotech company Enifer has found that the carbon footprint of the company’s proprietary mycoprotein ingredient, PEKILO®Pet, is significantly lower than that of many common pet food ingredients. The cradle-to-gate total carbon footprint of PEKILO®Pet, covering fossil, biogenic, land use, land use change, and forestry emissions, was found to be 0.93 kgCO₂e per kilogram of product. In contrast, soy protein concentrate can produce up to 6.7 kgCO₂e per kilogram, over seven times more. PEKILO®Pet is also said to outperform insect protein powder (1.149 kg CO₂e per kilogram), and conventional dry pet food ingredients such as lamb (5.84 kg CO₂e per kilogram). The production process accounts for 47% of PEKILO®Pet’s emissions, while raw materials account for 38% and transportation contributes …
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+Cultivated meat company Meatable hosted a cross-industry summit at its headquarters, bringing together policymakers, investors, and meat industry leaders to explore sustainable solutions for global food production. With the world’s population expected to reach 10 billion by 2050, discussions centered on the role of technological innovation in producing meat with minimal environmental impact. The event, themed “Standing on the Shoulders of Giants: Learning from the Great Inventors of Our Time,” featured presentations from Chris Skidmore, former UK Energy Minister and Chair of the Net Zero Review, Danielle Nierenberg, President of US-based think tank FoodTank, and Chef Andrew Hunter. Attendees toured Meatable’s facilities, engaged with its scientists, and sampled the company’s cultivated meat products. A central takeaway from the summit was the importance of industry-wide collaboration …
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+As the global economy faces mounting pressure from environmental degradation, investors and economists alike are grappling with a pressing question: Can economic growth persist if natural capital—the foundation of our ecological and economic systems—continues to erode? Paul Gruenwald, Global Chief Economist for S&P Global, tackled this issue on a recent episode of Upside & Impact: Investing for Change, hosted by VegTech Invest’s CEO, Elysabeth Alfano. The discussion centered around the economic implications of declining natural capital, including the tremendous pressure from our current food system, the necessity of integrating environmental considerations into financial models, and the potential for “green growth” to sustain economic expansion. The case for green growth Traditional economic models have long focused on physical capital—factories, infrastructure, and investment portfolios—while treating natural capital, such …
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+At a recent event at the European Parliament, food industry stakeholders such as meat processors, plant-based companies, and farmers joined MEPs from various political parties to support protein diversification. The event was centred around a new position paper from nonprofit organisation SustainableFoundations, which outlines how polarised views on the future of proteins could be reconciled to build a more sustainable future. The gathering was reportedly a great success, with over 90 stakeholders, commission members, and representatives in attendance. Speaking at the event, MEP Cabral from the European People’s Party Group said the conservatives would work towards protein diversification, adding that it was important to collaborate to develop concrete solutions. MEP Friid of Renew suggested taking inspiration from Denmark, which became the first country to adopt …
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+Where do traditional German food producers stand in terms of the food transition? More and more established companies are recognizing the potential and the need to include alternative protein sources in their product ranges. Although the plant-based market in Germany and Europe is being driven primarily by milk and meat producers, who have been investing more and more in plant-based alternatives in recent years, only a few of these companies have developed concrete strategies for simultaneously reducing animal proteins. Instead, the attitude is often taken that the consumer must decide or that a separation must be made between animal and plant-based products without establishing competition. The question arises as to how serious manufacturers really are about the transformation and why many companies are not making …
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+Last week, Germanwatch published the study “Super-Emittenten in der Fleisch- und Milchwirtschaft in Deutschland” (Super-emitters in the meat and dairy industry in Germany). Faba Konzepte was involved in the study, calculating the greenhouse gas emissions, as was Green Legal Impact, which discussed the corporations’ climate-related legal obligations. The study has calculated the greenhouse gas emissions of the ten largest slaughterhouses and ten largest dairy companies in Germany for the first time. It takes a particular look at the efforts made so far by the two market leaders Tönnies and DMK Deutsches Milchkontor. The study also asks what needs to be done within the meat and dairy industry and in politics to significantly reduce emissions now and in the long term. The study determines the potential …
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+Multinational retail group Ahold Delhaize has announced that its European brands will work to make 50% of the proteins they sell plant-based by 2030. The brands’ strategies will vary depending on their local markets and consumer preferences. However, they may include actively promoting plant-based product ranges, using loyalty programs and incentives to encourage the purchase of plant-based foods, and investing in education to help consumers learn about the benefits of sustainable eating. By rebalancing its protein sales, Ahold Delhaize hopes to reduce its emissions, 95% of which reportedly originate within the value chain and outside of its own operations. The company recognises that boosting sales of plant-based food could also help to achieve nutritional health objectives. “Small changes can make a positive impact” Ahold Delhaize’s …
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+Tobias Leenaert is the author of How to Create a Vegan World: A Pragmatic Approach, a highly regarded book offering practical strategies for vegan advocacy. He is also the co-founder of ProVeg International. Tobias is known for his thoughtful, pragmatic, and solutions-oriented approach to building a more sustainable and compassionate food system. In this article, Tobias discusses the key takeaways from the Defund Meat Conference in Heidelberg, Germany, where leading academics presented research and strategies for reducing meat consumption through legal, economic, and political interventions. Can We Stop Paying the Polluters? By Tobias Leenaert of ProVeg International On Jan. 16-17, 2025, I attended the Defund Meat Conference at the Max Planck Institute for Comparative Public Law and International Law in Heidelberg, Germany. The one hundred or …
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+In 2019, the landmark EAT-Lancet report outlined a new Planetary Health Diet designed to improve human health and sustainability. The guidelines recommend eating more whole plant foods such as vegetables, fruits, whole grains, legumes, and nuts, while decreasing the consumption of less healthy foods such as red meat, sugar, and refined grains. While the recommendations have gained significant traction, they have also attracted criticism from some quarters, including claims that the diet could lead to micronutrient shortages. A new study published in The Lancet aims to address these concerns, recommending seven thematic areas for the development of the Planetary Health Diet. Bioavailability The bioavailability of certain nutrients in plant-based foods, such as iron, zinc, and calcium, can be lower than in animal-source foods. However, the …",vegconomist.com,2025-04-16,8,Sustainability / Environment: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07046512079,89,205,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/report-reveals-us-food-service-companies-delivering-plant-based-menu-shifts/,true,Reports on a specific event (release of a report) with factual information about companies and their plant-based menu initiatives.,Report Reveals Which US Food Service Companies Are Delivering on Plant-Based Menu Promises - vegconomist - the vegan business magazine,Humane World for Animals has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact.,"Humane World for Animals, formerly called the Humane Society of the United States, has released its annual report evaluating leading U.S. food service companies on their efforts to improve animal welfare and reduce their environmental impact through plant-based menu changes.
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+Called the Food Service Industry Protein Sustainability Scorecard, the report features companies that are collectively responsible for serving tens of thousands of meals per day, including at K-12 schools, colleges, universities, corporate offices, sports arenas, public facilities, and more. The scorecard was compiled by surveying companies and collecting information about their sustainability commitments, along with the steps they are taking to achieve these goals.
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+The following companies all earned A grades:
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+**Guckenheimer**has set a target of 55% plant-based menu offerings by the end of 2025, with plans to reduce animal protein purchases annually by the end of 2027.**Metz Culinary Management**is aiming to offer 50% plant-based meals by the end of 2025 and reduce animal protein purchases by 5% annually through 2027.**Sodexo USA**plans to offer 33% plant-based menus by the end of 2025, 50% plant-based menus on its U.S. Campus segment by the end of 2025, and 50% plant-based menus at The Good Eating Company by the end of 2025, while tracking animal protein purchase reductions annually.**HHS, LLC.**is aiming for 50% plant-based retail dining menus by the end of 2027 and a 25% reduction in animal protein purchases by 2027.**Fresh Ideas**intends to offer 50% plant-based menu entrees by the end of 2025 and reduce animal protein purchases annually through 2025.**Elior North America**has set a target of 50% plant-based entrees in new food programs and promotion developments by the end of 2025, and 30% plant-based entrees by the end of 2025 for the residential dining menus in its higher education segment. Additionally, the company is aiming for 30% plant-based entrees by the end of 2025 for retail dining menus in its healthcare segment, and 30% plant-based entrees by the end of 2025 in its professional dining segment.
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+## “Customers value transparency”
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+The scorecard evaluates concrete, evidence-backed efforts to reduce food-related emissions, finding that some companies tout ambitious sustainability goals but have not demonstrated meaningful progress. The companies that earned the highest marks are actively expanding their plant-based menu options and reducing overall purchases of animal-based proteins.
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+Last year’s scorecard recognized a similar group of companies for their progress, with Guckenheimer, Metz Culinary Management, Sodexo USA, and HHS, LLC all scoring highly.
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+“It’s essential that companies be open about their sustainability goals and the progress they’re making towards meeting them,” said Kate Watts, director of Food Service Innovation at Humane World for Animals. “Customers increasingly value transparency and want to understand which businesses align with their values and which do not. Our report is designed to provide a clear, fact-based view of how food service companies are turning their promises into action.”",vegconomist.com,2025-04-22,2,Report Reveals Which US Food Service Companies Are Delivering on Plant-Based Menu Promises - vegconomist - the vegan business magazine,article,0.03899550225,23,129,150.2440191
+https://vegconomist.com/category/packaging/,false,"Reports on multiple specific events related to packaging, including investments, partnerships, and product launches, in a news-style format.",Packaging: Latest News 2025 - vegconomist: the vegan business magazine,none,"Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on the production of compostable, plastic-free food containers. The move follows an initial strategic investment of $3.4 million in November 2024, which granted Melhoramentos exclusive distribution rights for W-Cycle’s molded fiber packaging products across Latin America. The ongoing collaboration involves the integration of cellulose fibers from Melhoramentos’ 80 million square meters of sustainably managed forests into W-Cycle’s food-grade packaging formulations. This shift repurposes a portion of Melhoramentos’ pulp output—traditionally used in paper and cardboard—toward the production of molded fiber containers designed for food contact. W-Cycle has developed SupraPulp™, a proprietary cellulose-based material that enables the manufacturing of compostable trays and containers. These products are engineered to …
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+W-Cycle Ltd., an Israeli clean-tech company specializing in sustainable packaging, has entered into a strategic partnership with Brazil’s Melhoramentos to produce compostable food containers using high-performance cellulose fibers and agricultural waste materials. Under the terms of the agreement, valued at a minimum of USD 3.45 million over an initial three-year period, W-Cycle will provide Melhoramentos with its proprietary food-grade packaging formula and consulting services. These resources will enable Melhoramentos to produce high-performance biodegradable packaging using renewable materials. The company will also integrate its own cellulose fibers, sourced from its extensive forestry operations covering more than 80 million square meters. The new packaging will be designed to offer key features like grease resistance, moisture-proofing, and the ability to withstand extreme temperatures. This makes it a viable …
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+Seaweed-based packaging startup B’ZEOS has secured a seed round led by Faber and ICIG Ventures, the investment arm of the industrial holding ICIG, bringing its total raised equity and grant funding to over €5 million. The round contributes to previous funding from Biotope by VIB, Sustainable Ocean Alliance (SOA), and several private and public grants from various entities, including the Research Council of Norway, Global Seaweed Coalition, Innovation Norway, and the Eureka Network’s Eurostars programme. With headquarters in Switzerland and R&D offices in Barcelona, Spain, B’ZEOS will use the new capital to scale its fully compostable materials to meet the rapidly growing demand for sustainable alternatives to plastic. Rita Sousa, Partner at Faber, shared, “As global demand for sustainable packaging solutions accelerates, we’re excited to …
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+Bay Area companies Umaro Foods and Sway have been awarded a $1.5 million grant by the US Department of Energy (DOE) to advance innovations in seaweed-based materials. The funding, part of the DOE’s Mixed Algae Conversion Research Opportunity (MACRO) program, will support efforts to convert alginate, a byproduct of seaweed protein production, into sustainable bioplastics. The partnership leverages the strengths of both startups. Umaro specializes in extracting protein from seaweed for use in plant-based foods, such as its red seaweed-derived bacon, for which it raised $3.8M earlier this year. This process produces alginate-rich sidestreams that will be repurposed by Sway, which develops compostable bioplastics using its TPSea™ resin technology. The collaboration seeks to address two key sustainability challenges: reducing the reliance on fossil fuels, and …
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+Seaweed-based packaging startup Notpla announces it has completed a Series A+ round, securing £20 million (over $25 million) in equity fundraising, exceeding the company’s initial target. The new funds will be used to scale up manufacturing capabilities, broaden its plastic-free product range, and firmly establish a foothold in North American markets by driving a US expansion. The UB Forest Industry Green Growth Fund (UB FIGG) led the funding round. Key investors included Catalytic Capital for Climate & Health (C3H), Horizons Ventures and Astanor Ventures. New participants, including the Schmidt Family Foundation, Radicle Impact, EIT Food’s AgriFoodInvest, Broadwater Cap, Kibo Invest, Rosebrook, Trousdale Ventures, and Ocean Born Foundation, also backed Notpla’s expansion. David Walker, UB FIGG’s senior partner, said, “Notpla’s innovative approach to sustainable packaging, particularly …
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+The UK-based 2M Group of Companies announces the launch of Sustainable Packaging Technologies, a new business focusing on the development and commercialization of bio-based materials to eliminate unnecessary petroleum-based plastics from the supply chain. Leveraging its growing portfolio of biomaterial technologies and solutions, the new business aims to help brands meet the ever-increasing consumer demand for sustainability by offering’ plug-and-play’ plastic replacements across a wide range of consumer products. Industry expert James Nelson will lead the business from its headquarters in Milton Keynes, with support from Banner Chemicals, 2M Group’s leading materials sciences company. Nelson comments, “Our bio-based solutions will offer brands effective alternatives to plastic, delivering environmental responsibility without compromising on performance. We aim to act as a trusted partner between R&D material science …
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+2M Group of Companies has announced a multi-year deal to supply Xampla’s plastic-free Morro Coating polymer to global packaging producer Huhtamaki. The biodegradable coating, which is made from plant protein, will replace plastic barrier coatings at scale in takeaway boxes for a range of food service and on-the-go applications. The natural material is food contact safe and said to have excellent grease, water, and oxygen barrier performance. It is also free of polyfluorinated substances (“forever chemicals”) and exempt from the EU’s Single Use Plastic Directive. Xampla and 2M first announced their partnership in November 2023, revealing that 2M would manufacture multiple tonnes of Morro materials at its site in Milton Keynes, UK. The new deal with Huhtamaki is part of the latter company’s goal to …
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+Bristol-based sustainable packaging innovator Kelpi has secured £4.3 million in investment to scale and commercialize its seaweed-based packaging, which can replace single-use fossil fuel plastics in packaging for food, drinks, and personal care products. The round was led by Blackfinch Ventures, with participation from Green Angel Ventures, Kadmos Partners, QantX, Evenlode Foundation, and the South West Investment Fund. Follow-on investors, including Bristol Private Equity Club (BPEC), One Planet Capital, and private angel investors, backed the material innovator in this round. The company initially sought £3 million and surpassed that target by raising £4.3 million, marking a significant milestone for Kelpi. The funds will be used to advance manufacturing and gain regulatory approval for the bio-based coatings. Additionally, the company will continue its commercial rollout, having …
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+You may not realise it, but when you’re browsing food products, the colour of a product’s packaging can subtly influence whether you purchase it. In its latest New Food Hub guide, ProVeg International explores how colour is used in marketing traditional meat products and contrasts these strategies with those of plant-based alternatives. The guide also analyses the impact of colour choices on consumers and presents successful examples from both categories. Which colours are used in traditional meat packaging? Traditional meat packaging uses the following colours to convey different qualities – from juiciness to trustworthiness and everything in between. Red: Conventional meat products often feature red in their packaging and branding. This colour is associated with the natural appearance of meat, signalling freshness and appetising qualities. …
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+Swedish startup Saveggy has raised €1.76 million (SEK 20M) for its plant-based alternative to plastic packaging designed to preserve the shelf life of vegetables and fruits and prevent food waste. The startup’s plant-based coating is said to be the only alternative available offering the same shelf life extension as plastic packaging. Additionally, it is the only edible coating for fruits and vegetables with edible skin, such as cucumbers, apples, and eggplants, approved according to EU regulations. Starting with a solution for cucumbers, Saveggy will use the newly raised funds to produce this innovative material at an industrial scale and successfully bring it to market The round was led by impact investor Unconventional Ventures. LRF Ventures, Almi Invest GreenTech, and industry angels also backed the startup’s plastic-free …
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+Following campaigning by animal rights group Wakker Dier, seven brands in the Netherlands — Conimex, Fairtrade Original, Jumbo, Knorr, Koh Tai, Patak’s, and Plus — have agreed to make 50% of the suggested recipes on their product packaging meat-free. Another two major brands — Grand’Italia and Lassie — already feature 50% vegetarian or vegan recipes, while Albert Heijn and Maggi have pledged to add plant-based tips to their packaging but not to remove meat from half of recipes. Just one of the brands approached, Honig, said it would not make any changes. After analysing 657 recipes on product packaging, Wakker Dier found that over 80% currently feature meat or fish. The group points out that the Health Council of the Netherlands recommends eating 60% plant-based …
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+Impossible Foods has officially unveiled a bold new brand identity and packaging strategy at the Natural Products Expo West in Anaheim, California. The company’s strategic shift aims to leverage the “craveability of meat” to appeal to meat eaters at every touchpoint, including both on-shelf packaging and the company’s digital identity. Marking a notable departure from its previous teal and white branding, Impossible Foods has embraced a vibrant red aesthetic. This decision aligns with multiple insights suggesting that meat-eaters are more receptive to plant-based products when presented in red, as red is associated with flavor and taste. A recent study conducted by ProVeg International found that the color of packaging plays an instrumental role in shaping consumer preferences and behaviors, with red packaging being particularly effective …
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+A new study has concluded that meat-eaters are more willing to experiment with plant-based products that come in red packaging. The report, conducted by ProVeg International and titled, “The Power of Colour: Nudging Consumers Toward Plant-Based Meat Consumption,” provides insights into the influence of colours on consumer perceptions around flavour and appeal. ProVeg states that the careful choice of colouring has the “power to reshape consumer behaviour and prompt a shift toward plant-based meat”. The survey included 1,200 participants, predominantly omnivores, from the US and the UK. Participants were questioned on their feelings and opinions when exposed to vegetarian and vegan products packaged in a variety of warm and cool tones (green, blue, purple, yellow, orange, or red). The findings reveal that red was the …
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+The European omnichannel, premium beauty retailer Douglas has committed to ensuring 80% of its corporate brands are vegan by 2030 to align with the growing demand for cruelty-free beauty options. In addition, Douglas aims to make 100% of the packaging recyclable, recycled, or reusable by 2030. The company will prioritize using paper-based product packaging that complies with third-party certifications. And by 2025, it aims to make 100% of the relevant packaging for new launches meet the respective external standards. According to the company’s latest environmental, social, and governance (ESG) report, it has already made significant progress towards these vegan goals. During the financial year 2022-23, 94% of its brand product launches were vegan, while 30% of the new products contained at least 90% of ingredients derived …
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+British natural materials company Xampla has secured $7 million in a funding round to expand the production of its biodegradable, plant-based materials at lower costs to support brands in moving away from single-use plastic. The funds will also expand the applications of Xampla’s new consumer brand, Morro, into new markets. This capital injection brings Xampla’s total investment to $17.6 million. Amadeus Capital Partners, Horizon Ventures, Cambridge Angels, Cambridge Enterprise, and Martlet Capital reaffirmed their support. Meanwhile, new investor CIECH Ventures, a clean tech backer and part of an international chemical group, also contributed to the round. Alexandra French, Xampla’s recently appointed CEO, commented, “This new funding will support the expansion of our Morro material into new territories and new applications and enable us to make …
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+While plant-based meats present various advantages, such as health and sustainability benefits, not all consumers readily choose them over their animal-based counterparts. The reasons for this hesitancy lie in persistent barriers to consumption. Food choices are influenced by common factors like taste, price, and health. However, the visual appeal of packaging also plays a crucial role, shaping consumer perceptions of these barriers. Remarkably, simply using appealing colours in product packaging has the power to reshape consumer behaviour and prompt a shift toward plant-based meat. When used in packaging, colour can attract attention, create positive associations, and enhance brand recognition.[1] Thus, it is crucial to understand how colour influences consumers’ purchase decisions in the context of plant-based meat products, particularly given the lack of research on …
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+Daphna Nissenbaum is the CEO of global compostable packaging developer and manufacturer TIPA. She established TIPA in 2010 when she recognised that there was an urgent need to revolutionise packaging systems and reduce plastic pollution around the world. A proud female entrepreneur, Daphne’s leadership has resulted in the female-led business raising an impressive $70 million in its latest funding round. Many vegan brands frequently depend on plastic packaging to maintain the freshness of plant-based offerings. Nevertheless, Daphna emphasises the importance of embracing eco-friendly packaging solutions as a critical step in adopting a comprehensive approach to Veganuary. In this opinion piece, Daphne speaks to the need for consumers to demand that brands use environmentally friendly packaging to ensure veganism does not contribute to the plastic problem. …
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+Big Idea Ventures announces the acquisition of Pittsburgh-based edible packaging company DisSolves as a part of its Generation Food Rural Partners Fund portfolio (GFRP). DisSolves, Inc. uses patented technology to create biodegradable and edible components made from natural, vegan ingredients that are Generally Recognized As Safe (GRAS) and are used to produce films and packaging materials for various applications, including encapsulants, nutraceuticals, and pods. The company’s proprietary films allow for the packaging of premeasured, individual servings of powdered products in user-friendly pods, enabling food and beverage companies to create more convenient and sustainable products. The GFRP Fund, a part of Big Idea Ventures, focuses on investing in the best food technology and agrotech companies globally. It targets intellectual property with potential for broad commercialization, particularly …
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+When you’re out buying food, what draws you to a product? Is it the image on the packet? The appearance of the food, if you can see it? Or the colour of the packaging? New research conducted by ProVeg International takes a deep dive into packaging, exploring the psychology of colour for plant-based meat products. The exciting report will reveal the influence of packaging colour on consumer perceptions, and their willingness to engage with meat alternatives. To find out more ahead of publication, ProVeg’s New Food Hub interviewed research lead, Ajsa Spahic, Project Coordinator at ProVeg International. Read on for a sneak preview of a 14-minute interview and uncover the importance of colour nudging for your business. What inspired ProVeg’s focus on packaging and marketing …
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+A product’s packaging is its visual handshake with consumers; it’s the first interaction, where preconceptions are challenged and perceptions formed. Alternative protein products are in a unique position regarding their packaging. Often using novel ingredients and innovative production techniques, the aim is to entice consumers towards a product that might feel unfamiliar compared to an established animal product counterpart. Tackling these challenges and the host of pre-existing consumer assumptions that come with them, effective packaging is a key aspect of a product’s success. Secure a strong first impression, and you’ll position your product favourably in consumer minds, paving the way for repeat purchases. In its recent New Food Hub article, ProVeg International shares plant-based packaging best practices to boost your sales, with recommendations on colour …",vegconomist.com,2025-03-26,29,Packaging: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07155666336,86,202,150.2440191
+https://vegconomist.com/organisations-and-brands/smaqo/,false,Reports on a specific event (launch of SMAQO) in a news-like format.,SMAQO News - vegconomist - the vegan business magazine,"Find all SMAQO news in chronological order with our extensive archive and stay informed on SMAQO and the vegan, plant-based and cellular agriculture market.","Ramkumar Nair, the founder and former CEO of Mycorena, has launched SMAQO, a new venture focused on fungi-based food products. After leading Mycorena through its development of mycoprotein ingredients, Nair identified a significant gap in reaching end consumers. While Mycorena’s B2B model enabled it to create innovative products, it fell short in terms of direct consumer access. Speaking to vegconomist, Nair explained, “Despite having exceptional products and groundbreaking innovations, we were heavily reliant on large food companies for manufacturing and distribution of the final food products. This dependency meant that our offerings rarely reached everyday consumers as we had hoped.” This realization led Nair to reframe his approach with SMAQO. “At SMAQO, we’re focused on building a business model that connects directly with consumers. That …",vegconomist.com,2025-04-15,9,SMAQO News - vegconomist - the vegan business magazine,article,0.01981629168,7,109,150.2440191
+https://vegconomist.com/category/cheese-alternatives/,false,"Reports on multiple specific real-world events related to vegan cheese, including company launches, product announcements, and market trends.",Cheese Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,"Vegan cheese has always been a sticking point for both consumers and the industry. The range and availability of vegan cheese products as well as satisfaction in taste and texture has been famously lacking until very recent years. read more Following an explosive year for the vegan cheese market in 2021, with even plant-based meat alternatives industry giants such as Beyond Meat and The Very Good Food Company starting to work with recipe developers to target the cheese sector, the line between dairy cheese and plant-based cheese is set to become increasingly blurred until vegan cheese options rival their animal-derived counterparts. Vegan cheese (especially cream cheese) has been identified as the next frontier in terms of plant-based innovation, with advancements in ingredient technology estimated to boost the dairy-alternatives market. Contrary to the conventional dairy segment, where the origin of the products is usually the cow, the vegan cheese market sees products derived from a wide range of ingredients, such as cashew, coconut cream, tapioca starch, olive oil, onion powder, fermented tofu, lemon juice, or nutritional yeast. [caption id=""attachment_62025"" align=""aligncenter"" width=""720""] © Ingredion[/caption] The Vegan Cheese Industry The urge for transformation and change leads the vegan cheese industry, while growing awareness about animal cruelty and the negative impacts on the environment caused by the dairy industry has encouraged consumers to opt for plant-based products. Increasing acceptance of veganism among consumers worldwide, especially among Generation Z and millennials, are set to fuel the market growth of the vegan cheese segment over the next decade. Instead of cows, the plant-based cheese industry is increasingly relying on fermentation technologies to develop animal-free cheese. Even though fermentation-made animal-free cheeses are not yet hitting the mass market, the first-ever large-scale study of consumer acceptance for animal-free cheese has revealed that such products will immediately challenge conventional dairy in the $240 billion cheese market. Therefore, the global vegan cheese market size is expected to reach USD 5.64 billion by 2028, registering a CAGR of 12.4%. Just as the plant-based milk category consists of offerings like coconut milk, soy milk, and oat milk, there are countless vegan cheeses made with ingredients such as coconut, soy and nuts, resulting in vegan food products like cashew cheese and other dairy-free cheese options containing healthy fats. Suitable for lactose intolerant consumers, a dairy-free version of the most common regular cheese options, like mozzarella shreds, smoked gouda, or mild cheddar, is most likely to boost vegan cheese. [caption id=""attachment_60148"" align=""aligncenter"" width=""450""] © Sainsbury's[/caption] DIY Vegan Cheese Recipes While there are plenty of vegan cheese recipes on countless food blogs, many using nutritional yeast as the basis, it is very difficult to achieve a cheesy flavor and creamy texture at home. More Players in the Vegan Cheese Business Therefore, following the vegan food transition, major grocery stores around the world are increasingly offering dairy-free and gluten-free cheeses to meet consumer demand. Dutch supermarket chain Albert Heijn, for example, expanded its vegan cheese range by more than 50% in 2021, representing a breakthrough for vegan cheeses in the Netherlands, with other major grocery stores likely to follow. Leading vegan players driving their path into the global cheese market include US-based Miyoko’s Creamery which has been disrupting the dairy market since its launch in 2014. Following an impressive $52 million raise, Miyoko’s Creamery’s most recent cheese innovation is its Liquid Vegan Pizza Mozzarella, which generates 98% fewer greenhouse emissions than conventional animal dairy mozzarella. Other alt-dairy industry giants include Upfield-owned dairy-free cheese brand Violife, with a broad vegan cheese product range available in over 50 countries worldwide. Important newcomers and startups in the global non-dairy cheese market include New Zealand-based animal-free cheese company New Culture ($25 million in its Series A funding round), Swedish alt-dairy startup Stockeld Dreamery ($20 million in its Series A funding round), Berlin-based animal-free dairy startup Formo ($50 million in its Series A funding round) and Australia-based Grounded Foods ($2.5 million in its pre-Series A funding round). While Grounded Foods is known for its innovative plant-based cheeses from upcycled cauliflower and hemp, Stockeld Dreamery is producing feta style cheese based on peas and fava beans. Alt-dairy pioneer New Culture is focusing on animal-free mozzarella, which is claimed to stretch, melt and bubble just like dairy cheese. Plant-based mozzarella, which is also part of Formo’s product portfolio, held the largest revenue share in the plant-based cheese category in 2020 and is expected to maintain its dominance, creating a window of opportunity for plant-based mozzarella manufacturers. [caption id=""attachment_44209"" align=""aligncenter"" width=""449""] © Rudys[/caption] Germany is the Leader in Plant-based Cheese Sales Big business with vegan cheese is currently happening in Germany, as a 2021 report revealed that the plant-based cheese market in Germany is taking off, with over 40 brands on the market, many of them startups. Hence, Germany is the leading market for vegan cheese sales in Europe, as the value of plant-based cheese products sold in German supermarkets has grown tremendously between 2018 (17 million euros) and 2020 (44 million euros). Following the vegan cheese boom in Germany, even the DMK Group, the largest dairy cooperative in Germany, moved into the plant-based segment in 2021. Multinational Companies Turning to Non-dairy Cheese Speaking of big business, multinational companies are starting to enter the vegan cheese category, as, for example, US multinational food manufacturer General Mills. The US giant revealed to produce vegan cheeses using fermentation, marketing its vegan cheese products under a brand called Renegade Creamery. Additional competition within the ranks of vegan food producers comes from publicly listed Canadian plant-based meat producer The Very Good Food Company, which operates the hugely popular plant-based butcher shop The Very Good Butchers. The company unveiled its product line of vegan cheeses under its own cheese brand The Very Good Cheese Co. - Simultaneously, US giant Beyond Meat announced its epic filing for 109 trademark applications, including Beyond Cheese, in August of 2021. Another plant-based industry giant to enter the vegan cheese market is animal-free dairy producer Perfect Day. Known as the most-funded company in fermentation, Perfect Day launched its brand Modern Kitchen in 2021, ready to disrupt the market with vegan cheese options. Hence, an emerging trend for plant-based companies is to go broad, with mozzarella, feta style vegan cheese, sliced cheese, soft cheese, and other vegan cheeses as the next focus in the vegan products market. Certainly, the vegan cheese market can no longer be considered a subcategory of the plant-based dairy market but is set to be the next big opportunity for the vegan food industry. According to industry reports, growth is expected to take place all around the world, with Asia Pacific expected to be the fastest-growing regional market at a CAGR of more than 13.5% from 2021 to 2028. [caption id=""attachment_61331"" align=""aligncenter"" width=""700""] © General Mills[/caption]","Quevana has opened a new 2,400-square-meter facility in the province of Segovia, Spain, establishing one of the largest cashew cheese production sites in Europe. The site, located in the rural municipality of Vallelado, is expected to produce over 400,000 units of fermented plant-based cheese per month. The facility, converted from a former meat processing plant closed since 2013, will serve as the company’s central hub for the production of its semi-aged, organic cashew-based cheeses. The plant meets IFS food safety standards and is fully certified organic. Alejandro Álvarez Rubio, CEO and co-founder of Quevana, stated that the expansion addresses the company’s growing operational needs. “This is a historic step in the development of our company and will allow us to keep growing with our existing …
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+UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
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+Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic cultured cashew milk with jalapeño peppers and is made using traditional creamery techniques. The spread joins the company’s existing portfolio of plant-based cheese spreads, which includes Classic Chive, Roadhouse Cheddar, and Sundried Tomato, which were launched in 2023. Each variety is formulated with a short list of ingredients intended to offer a dairy-free alternative that replicates the texture and flavor of conventional cheese spreads. The Jalapeño variant is currently being sold in Nugget Market locations, with broader retail distribution anticipated during the summer. The suggested retail price is $6.99 for an 8-ounce tub. According to the company, the spread is designed …
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+The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …
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+Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …
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+Animal-free dairy company New Culture has secured more than $5 million in early demand for its mozzarella from pizza chefs and restaurant operators across the United States. The company’s product, made using precision fermentation rather than traditional dairy sources, is expected to launch at select pizzerias, starting with Los Angeles-based Pizzeria Mozza. The company has engaged with pizzerias ranging from independent operators to national chains, conducting product tastings and receiving feedback on performance in various pizza-making environments. Chefs have tested the cheese in wood-fired, gas, and electric ovens at temperatures ranging from 550°F to 900°F, reporting consistent results across a variety of pizza styles, including Neapolitan, New York, Detroit, and grandma-style pies. CEO and co-founder Matt Gibson states, “We hear from pizza chefs and operators …
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+Symrise, a global supplier of flavors and functional ingredients, will present its latest innovations at the Carrefour des Fournisseurs de l’Industrie Agroalimentaire (CFIA) trade show in Rennes, France, from March 4 to 6, 2025. Among the featured products is its vegan cheese solution, which aims to provide manufacturers with a cost-effective and sustainable alternative to traditional dairy-based ingredients. In addition to product innovations that address current market issues such as animal welfare and resource conservation, the focus is on enjoyment. By participating in the trade fair, Symrise wants to strengthen its market presence in France and establish direct contact with customers. The company’s vegan cheese offering is part of a broader portfolio designed to address industry demands for sustainability and economic efficiency. According to Symrise, …
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+Global potato product supplier Aviko Rixona is celebrating after nuggets made with its unique potato-based cheese alternative were named Best Frozen Product at Gulfood 2025. Called the Tater Cheezz Nugget, the winning product is produced by Aviko Rixona customer ARK34 Ltd. Aviko Rixona has warmly congratulated the company on its success. Gulfood is one of the world’s largest food and beverage trade fairs, and takes place annually in Dubai. The event provides a platform for trends, products, and innovations in the food and beverage industry. Potato Cheezz Aviko Rixona first unveiled its plant-based Potato Cheezz in 2022. The product is claimed to be the first ever cheese alternative made from potatoes, with a similar taste, texture, and appearance to dairy cheese. Uniquely, the plant-based cheese …
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+I AM NUT OK, a UK producer of cashew-based cheese alternatives, has reported a 24% increase in festive year-on-year sales. The rise, which saw the brand’s MinerThreat and NeroMinded cheeses sell out, has been partly attributed to a recent six-figure investment in production capacity and a UK-wide retail listing at Ocado. I AM NUT OK believes that the growth indicates increased demand for less processed cheese alternatives. This year’s Veganuary campaign has also reportedly brought a 39% uplift in I AM NUT OK’s sales compared to 2024. The brand now hopes to create a new cashew cheese category to help move the dairy alternatives sector away from ultra-processed foods. “This year, we expected a significant rise in sales given our partnership with Ocado and have …
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+Jay&Joy, a French company specializing in plant-based cheese alternatives, has announced the acquisition of its competitor, Les Nouveaux Affineurs, alongside a €2 million funding round. The acquisition, supported by a €2 million funding round, expands Jay&Joy’s production capacity and product range in France and across Europe. Since CEO César Augier assumed leadership in 2023, Jay&Joy has revitalized its production processes, reestablished distribution channels, and initiated market expansion both domestically and internationally. The recent acquisition adds a production facility in Ivry-sur-Seine, complementing the existing site in Lacroix-Saint-Ouen, and retains 10 jobs from Les Nouveaux Affineurs. Augier stated, “Our ambition is clear: to offer exceptional plant-based alternatives while preserving our traditional know-how and accelerating our European expansion. This acquisition marks a crucial step in strengthening our leadership …
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+Dairy-free cheese leader Daiya organized a 90s-themed pop-up event last Friday in New York City to promote its dairy-free pizza offerings. Dubbed “Crustbuster,” the event took place at SoHo’s Upside Pizza and attracted more than 500 attendees, including food influencers and local comedians. The event was designed to address what the company has termed “FOMOO” — the “fear of missing out on dairy.” According to Daiya, skepticism about taste remains a primary obstacle for consumers considering dairy-free options. To counter this, the company showcased its revamped pizza line made with the Daiya Oat Cream™ Blend, which it claims replicates the taste and texture of traditional dairy-based pizzas. John Kelly, chief marketing officer at Daiya, explained the purpose of the event, stating, “We’ve worked tirelessly to …
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+Stockholm-based Stockeld Dreamery has announced a partnership with PLNT Burger, a plant-based burger chain with 13 locations across New York City, Massachusetts, Washington, D.C., Virginia, and Maryland. The collaboration introduces Stockeld’s Cultured Cheddar as the flagship cheese for PLNT Burger’s menu, a deal that has been in development for 18 months. The partnership has been facilitated through Stockeld’s distribution arrangement with Sysco. The move is part of Stockeld Dreamery’s ongoing efforts to establish a stronger presence in the US foodservice sector, particularly in the Northeast and Mid-Atlantic regions. In a LinkedIn post, Sorosh Tavakoli, CEO of Stockeld Dreamery, outlined ",vegconomist.com,2025-04-21,3,Cheese Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,article,0.08397585884,101,210,150.2440191
+https://vegconomist.com/category/guest-posts/,false,"Contains multiple guest posts and articles, not a single news article reporting a specific event.",Guest Posts: Latest News 2025 - vegconomist: the vegan business magazine,none,"Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of Siemens’ solutions portfolio in the Controlled Environment Agriculture & Alternative Proteins market, by fostering collaborations and developing an ecosystem for leveraging new opportunities. In this guest post, Stefania discusses how a holistic, end-to-end approach is addressing key challenges in the alternative protein industry, from improving production efficiency to ensuring sustainability. As consumers increasingly demand more sustainable and ethical food choices, alternative proteins derived from sources like microalgae, mycelium, and cell-based cultures are rapidly gaining attention. To support this transformation, innovative technologies are being deployed to make protein production more efficient, cost-effective, and environmentally friendly. A key player driving this change is leveraging …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this article, Elysabeth discusses the growing investment opportunities in food innovation in the United States, driven by rising healthcare costs, shifting consumer preferences, and technological advances. Make America Healthy Again (MAHA): A Signal to Invest in Food Innovation By Elysabeth Alfano The momentum to “Make America Healthy Again” is more than just a slogan—it’s a powerful signal for investors to recognize the growing opportunities in food innovation. With rising healthcare costs, …
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+Elysabeth Alfano is the CEO of Vegtech™ Invest and an advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an advisor to C-Suite interested in understanding the growth of whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth discusses how food tariffs, often seen as economic hurdles, can instead act as powerful catalysts for food innovation, driving investment in local production, AgTech, and alternative proteins. Tariffs: A Food Innovation Investment Opportunity By Elysabeth Alfano Tariffs on food are often viewed as a burden, raising prices for consumers and straining international trade relationships. However, for investors, these trade barriers can create …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In a recent Upside & Impact: Investing for Change podcast episode, Elysabeth Alfano explored the urgency of food system transformation with Ertharin Cousin, CEO of Food Systems for the Future and former Executive Director of the World Food Programme. The discussion highlighted the need for smart capital, policy alignment, and a patient investment approach in the wake of the Make America Healthy Again (MAHA) initiative. In the Wake of MAHA, Is 2025 …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcasts The Plantbased Business Hour and Upside & Impact: Investing for Change. In a recent episode of the Upside & Impact: Investing for Change podcast, former Deputy Under Secretary for the USDA, Sanah Baig, provided an in-depth look at the current state of American farming and the economic realities shaping its future. As impact investors, we at VegTech Invest see both challenges and opportunities in this evolving agricultural landscape, particularly as it relates to sustainability, food security, and the role of innovation …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth Alfano discusses the factors driving the rise in egg prices, focusing on the impact of disease outbreaks and the inefficiencies in the global food supply system, along with the need for innovation to lower costs, improve access, and reduce health risks. Why Are Egg Prices Skyrocketing: Again? We have all been feeling the pressure of rising egg prices. Why are egg prices up so much…again? The answer …
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+With nearly two decades of experience in marketing and brand-building, Nils Knoop has worked with global brands like Nike, Ben & Jerry’s, and Seventh Generation, specializing in impact storytelling and sustainability-driven campaigns. As co-founder of Apollonia and an advisor for HEYHO, he brings deep expertise in ethical branding and social impact. In this guest feature for vegconomist, Nils shares key insights from Natural Products Expo West 2025, where the focus extended beyond plant-based to purpose-driven innovation. From regenerative organic pioneers like SIMPLi to the rise of mycelium-based proteins and functional snacking, this year’s expo highlighted a shift toward sustainability, transparency, and health-conscious food solutions. Natural Products Expo West 2025: A Glimpse into the Future of Plant-Based Innovation Every year, Natural Products Expo West sets the …
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+CEO of VegTech™ Invest, Elysabeth Alfano, speaks with Caitlin Maclean, senior director of Innovative Finance at the Milken Institute and Holly Freishtat, senior director at Feeding Change. The investment landscape is undergoing a transformation as institutional and philanthropic investors increasingly turn their attention to food systems. Historically overshadowed by sectors like renewable energy and technology, food systems are now being recognized as both a major contributor to climate change and a critical area for financial growth. As discussed in the latest episode of Upside & Impact: Investing for Change, hosted by Elysabeth Alfano, CEO of VegTech Invest, the food industry is not only an essential component of human health and food security but also a significant factor in global economic resilience and sustainability. Food systems as …
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+Felix Ockert is the New Food Account Manager at Siemens, responsible for the German market. With 10 years of experience in food production machinery and as a trained food technologist and brewer, he brings extensive industry expertise. In his role at Siemens, Felix advises and supports customers from the food industry in optimizing their production facilities and processes using state-of-the-art automation and digitalization solutions. His deep understanding of industry requirements and his many years of experience help him develop customized solutions that significantly improve productivity, quality and sustainability in food production. In this guest contribution, he discusses the significance of a digital process twin in food processes with the aim of improving efficiency and product quality. The Need for Efficient and Sustainable Production Methods in …
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+In the future, 2024 could be seen as the year when plant proteins became a staple. With a new breed of plant-based, protein-rich foods reaching a wider range of consumers, there is more plant protein being produced than ever before. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, discusses this trend over the last 12 months and looks forward to 2025, and what the key trends are likely to be. The year of the plant The global market for plant-based protein is estimated to be worth US$ 14.3bn in 2024 and is projected to grow at a CAGR of 7.5% to reach US$ 20.5bn in 2029. The key drivers for this growth can be seen in society, and within the food industry itself. In …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth Alfano discusses why investing in food innovation will take center stage before 2030. She explores the inefficiencies and externalized costs of the current global food system, the role of alternative proteins in addressing these challenges, and the growing investment opportunities within the sector. Top Three Reasons Investing in Food Innovation Will Take Center Stage Before 2030 Why would the food system ever change? …
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+Kati Hope is the global key account manager at Mettler-Toledo product inspection, where she plays a pivotal role in strengthening relationships with key clients worldwide. With over two decades of experience in international sales channel development and seven years specializing in product inspection, she has a proven track record of driving strategic growth and enhancing food safety standards. In this guest post, she discusses the critical importance of foreign body detection in plant-based food manufacturing, exploring the challenges, technologies, and strategies needed to maintain product integrity and consumer trust in a rapidly expanding market. Securing Plant-Based Food Production, A Holistic Approach to Contamination Prevention Plant-based food – the trend that shows no signs of slowing. Like it or loath it with a passion, the fact …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. In this article, which originally ran on Advisorpedia.com, Elysabeth Alfano explores the US Department of Defense’s significant investment in food innovation through the Distributed Bioindustrial Manufacturing Program (DBIMP). She examines how food security, supply chain resilience, environmental impact, and public health concerns drive this initiative, positioning food system transformation as both a national security priority and a major investment opportunity. Department of Defense Invests Heavily in Food Innovation: Why? The US Department of Defense is investing heavily …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. This article, co-written by the fractional associate director of coms & research at VegTech™ Invest, Gwendolyn Brown, explores how the new US administration may influence food systems transformation, addressing bipartisan issues like food insecurity, climate change, and the role of food innovation in national security and global competition. How the New US Administration Will Impact Food Systems Transformation Of late, I have been getting this question a lot: “How will the Trump Administration impact US …
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+The global food system is at a pivotal juncture, with growing populations, environmental pressures, and rising demand for sustainable, ethical protein sources converging to create both challenges and opportunities. Cultivated meat, a promising innovation, allows the production of real animal protein without the environmental burden. However, scaling cultivated meat to commercial viability while ensuring food safety and reducing environmental impact remains a key industry challenge. In the following guest post, Illtud Dunsford, CEO and Co-Founder of Cellular Agriculture Ltd, delves deeper into these complexities, exploring the advancements, hurdles, and future prospects of cultivated meat as a transformative solution within the global food landscape. Cellular Agriculture Ltd, in partnership with Campden BRI, has launched a ground-breaking Innovate UK-funded project to address these issues. The aim is …
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+Veganuary began in 2013 and has today evolved into a highly influential global movement, transforming how millions approach their diet each January and beyond. In this article, Matthieu Bertoux, Marketing Director EMEA, Ingredion, looks at the manufacturing and consumer trends that are making plant-based eating more accessible than ever before. Veganuary was conceived around a kitchen table in York, UK, and last year, 25 million people worldwide participated in the initiative [1]. Whether or not 2025 sees a consecutive annual increase in the number of people getting involved, Veganuary has been part of a seismic shift in the eating habits of European consumers. Interestingly, the number of people practicing strict plant-based diets has not exploded. Instead, people who have been inspired to try plant-based foods, have discovered …
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+Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this seventh installment of her special series for vegconomist, Mathilde discusses the complicated world of regulations around edible fungi. Mushrooms and other fungi wonders, how they are regulated By Mathilde Do Chi Often grouped with plant-based ingredients although part of a different kingdom of life, fungi are …
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+The meat analogs sector has seen waning growth over the past two years. Even top markets such as North America experienced a 3.3% decline in the growth rate by volume between 2021 and 2023 in the meat and seafood analogs segment. However, the plant-based meat and seafood segment is expected to grow in North America at a CAGR of 2.1% between 2024 and 2028, and the global market for meat and seafood analogs is anticipated to grow in the next few years. Retail sales of plant-based products moderated in 2022 and experienced a drop in 2023 in the US. This can be attributed to price increases for plant-based products that occurred alongside high inflation and tighter consumer budgets, leading to decreased consumer engagement within plant-based categories. …
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+The Fi Europe Startup Challenge has become an important platform for advancing potentially transformational solutions from young companies. Although it is built around an awards programme, the Challenge does more than recognise innovation. It nurtures startups by giving them business support, constructive feedback, industry exposure and an opportunity to make the connections they need to scale up and grow. The Challenge was the brainchild of nutrition consultant and food industry expert Sandra Einerhand, who worked with the team at Fi Europe to make it a reality. Since then, the programme has gone from strength to strength, and is now in its ninth edition. “The Challenge offers a front-row seat to witness the cutting-edge ideas and creativity that are shaping the future of the food industry. …
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+The food sector is in the midst of radical change, driven by innovations in alternative proteins, AgTech and sustainable food production. While ‘new food’ companies have grown strongly in recent years, doubts are now emerging about their future viability, which are manifested in a much more difficult financing environment. To better understand this situation, it helps to take a look at listed companies such as Oatly and Beyond Meat, but also to look at the broader global and national financing situation. Oatly and Beyond Meat: the case of the pioneer shares Oatly and Beyond Meat were once at the forefront of the alternative protein revolution. Beyond Meat (BYND) went public in 2019 and quickly became a favourite of investors betting on the plant-based meat market. …",vegconomist.com,2025-04-17,7,Guest Posts: Latest News 2025 - vegconomist: the vegan business magazine,article,0.069296926,83,200,150.2440191
+https://vegconomist.com/organisations-and-brands/givaudan/,false,"Reports on multiple specific events related to Givaudan, such as partnerships, launches, and research papers, in a news-like format.",Givaudan News - vegconomist - the vegan business magazine,"Find all Givaudan news in chronological order with our extensive archive and stay informed on Givaudan and the vegan, plant-based and cellular agriculture market.","MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …
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+Headquartered in Switzerland with a presence in over 145 locations worldwide, Givaudan has more than 250 years of history creating scents and tastes. Positioned as the co-creation partner of choice for its customers, Givaudan Taste & Wellbeing works to develop food experiences that do good and feel good, for body, mind and planet. The co-creation approach has been a key component to the company’s success in addressing the evolving needs of both customers and consumers. Marta Kusnierz is Regional Marketing Manager for Plant Attitude at Givaudan where her main mission is to stay ahead of new food trends and their impact on Givaudan customers. She regularly works to identify gaps and looks for new opportunities in plant-based space. What are the biggest challenges you’re solving …
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+Flavors and nutritional solutions leader Givaudan and Moonshot Pirates, a movement connecting young innovators and changemakers, have joined forces to launch “Shape the Future,” an alternative protein challenge for Gen Z (young people aged 15 to 24). The collaborative initiative challenges this generation to propose affordable, nutritious, and convenient food solutions that contribute to a healthier and more sustainable food system. Specifically, participants are encouraged to develop innovative alternative protein solutions, including concepts that do not mimic meat, fish, or dairy products. “Let’s move beyond copying meat, fish, or dairy. How can we use alternative proteins in new and exciting ways to promote health, wellness, and sustainability? Moonshoot Pirates says on its website. Flavio Garofalo, Growth Platform Director of Culinary & Plant Attitude, Givaudan Taste …
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+The Cultured Hub has launched a “scale-up as a service” facility for cell-based foods in The Valley in Kemptthal, Switzerland, and celebrated its opening yesterday with the State of Play Cultured Foods 2.0 event. The Cultured Hub is a joint venture between three Swiss industry giants — Migros, Givaudan, and Bühler Group as first announced in 2021 — that aims to leverage their extensive food processing and product development experience to accelerate the production of cultivated meat and other cell-based foods. The new “state-of-the-art” biotech facility features advanced labs and fermentation capabilities to help startups scale from lab to pilot operations (up to 1,000 liters), facilitating a quicker market entry. It can host three companies simultaneously, each in separate suites, encouraging collaboration and innovation without the …
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+A unique collaboration of 14 early-stage food tech startups, eight leading global food companies, and key partners, including Accenture, the Good Food Institute, and SOSV, will be part of the 2024 MISTA Growth Hack. MISTA, a food innovation platform, and a Givaudan entity, aims to bring new sustainable ingredients and technologies to life to feed the planet. This year’s Growth Hack aims to develop integrated, nutritious, affordable, and sustainable foods, beverages, and snacks by enhancing biomass fermentation. This technology grows nutrient-dense microbial cells that can improve the nutritional and sensory performance of foods and beverages. “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030,” said Céline Schiff-Deb, CSO for MISTA. “Fermentation biomass is an approach …
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+Dive into the latest industry insights with our recorded Business Webtalk, the first in our new “update” series, called Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends. In this discussion, you can hear from top experts as they discuss emerging trends, opportunities, and challenges in these dynamic markets. Participants Swantje TOMALAK, French-German vegan industry expert Jean-Gabriel MOLLARD, Global Marketing and Communication Director at SIAL NETWORK Fabian FUCHS, Manager Retail Sales DACH at Beyond Meat Marta Aleksandra KUSNIERZ, Innovation Marketing Manager Europe at Givaudan Nadine FILKO, Moderator Watch Now Delve into the topics by watching the full session below. Display “Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends” from YouTube Click here to display …
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+Five startup finalists — Eat Typcal (Brazil), Meatless Kingdom (Indonesia), Eternal (US), Juicy Marbles (Slovenia), and BVeg Foods (India) — are set to pitch their ideas to reduce the costs of alt-protein recipes by 20% while ensuring a “delicious” consumer experience at Givaudan’s Plant Attitude Challenge on April 17th, 2024. The finalists will also explain how their solutions specifically relate to the findings and recommendations outlined in Givaudan’s recent white paper in collaboration with the University of California Berkeley. The paper discusses various alt protein production methods and opportunities for improving efficiency in the food industry. In addition, it provides ten actionable pathways to help producers address supply chain issues, resource consumption, production scale-up, and competitive pricing to reduce product costs. Flavio Garofalo, Global Director, …
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+Givaudan, MISTA, and Bühler, three top players in the food industry, announce the launch of a cutting-edge extrusion hub at the MISTA Innovation Center in San Francisco, USA. The new facility advances MISTA’s capabilities in driving food innovation, while Givaudan and Bühler have teamed up to provide a platform for conducting product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high and low-moisture extrusion, making it suitable for various products, including plant-based meats, cereals, and snacks. According to the announcement, the facility’s extruding equipment is larger than benchtop extruders and offers a high output capacity of 50 kilograms per hour. By leveraging these capabilities, companies can translate their trials into full-scale production equipment. At the same time, they …
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+There is a growing demand for vegan-friendly options in the world of flavors. According to a recent report by Fact.MR, the vegan flavor market is expected to reach $18,324.3 million by 2034, with a projected CAGR of 5.2% from 2024 to 2034. One of the key drivers of the growth is the increasing awareness of the health benefits associated with plant-based diets. Additionally, growing concerns about environmental sustainability and animal welfare are prompting consumers to opt for vegan products, boosting the demand for vegan flavors. Interestingly, the increasing exposure to diverse global cuisines, which feature plant-based ingredients and flavors, also influences the market’s growth. North America and China In this scenario, the vegan flavor market in North America is expected to experience robust growth in the coming …
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+Givaudan is a Swiss multinational company producing flavors and fragrances. In recent years, the company has been increasingly focused on alternative proteins, particularly dairy alternatives. Earlier this year, Givaudan partnered with open data intelligence agency Synthesis to research the topic of Dairy Alternative Futures, which anticipates future scenarios and challenges in the alt dairy industry. The company also expanded its Protein Hub in Kemptthal, Switzerland, in July to support the development of dairy alternatives. Last month, Givaudan released a research paper in partnership with The University of California Berkeley, identifying primary challenges and opportunities in alt protein and ten actionable pathways towards improved efficiency. Catherine Bayard, Global Product Manager at Givaudan, told us more about how the company envisions the future of alt dairy and other …
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+The University of California Berkeley, in partnership with Swiss fragrance and flavor leader Givaudan, released its fifth annual research paper exploring insights into the alternative protein sector. Conducted by students in the Product Development Program, the whitepaper, titled ’10 Alternative Protein Pathways: Opportunities for Greater Efficiency,’ identifies primary challenges and opportunities in alt-protein and ten actionable pathways towards improved efficiency. The whitepaper notes that as consumers gravitate toward alternative proteins, the industry sees both challenges and opportunities. Supply chain issues, sustainability concerns, and the aftermath of the Covid-19 pandemic pose hurdles. However, opportunities arise for retailers and meat producers who adapt, seizing exclusive distribution rights and acquiring startups. The sector stands at a crossroads, and success hinges on turning challenges into opportunities, with efficiency being …
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+Givaudan and neuroscience company Thimus have partnered to revolutionise product development and consumer satisfaction using neuroscience. The collaboration aims to understand consumers’ experience with food to redesign products that meet expectations such as sustainability, health, and quality. Neuroscience has the potential to bridge the gap between consumers’ opinions and their actual experiences to understand better and respond to consumer",vegconomist.com,2025-04-18,6,Givaudan News - vegconomist - the vegan business magazine,article,0.07204598074,83,215,150.2440191
+https://vegconomist.com/contact/,false,"This is a contact page, not a news article.",Contact - vegconomist - the vegan business magazine,You are a company or start-up in the vegan business world? Feel free to send us your press releases at: newsdeskvegconomist.com Please refer to our PR Guide,"Peter Link
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+vegconom GmbH
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+Fiskediek 1
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+49413 Dinklage
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+Telephone: +49 30-549090501
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+You are a company or start-up in the vegan business world? Feel free to send us your press releases at: **newsdesk[at]vegconomist.com **Please refer to our PR Guide for detailed information on press releases and editorial opportunities.
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+Interested in a strategic partnership or promoting your business to a global network of vegan industry professionals? Click here to explore tailored advertising and cooperation opportunities.",vegconomist.com,2025-04-01,23,Contact - vegconomist - the vegan business magazine,article,0.02475256396,6,104,150.2440191
+https://vegconomist.com/organisations-and-brands/plenitude/,false,Reports on a specific event (Plenitude Project Final Conference) with news-style reporting,Plenitude News - vegconomist - the vegan business magazine,"Find all Plenitude news in chronological order with our extensive archive and stay informed on Plenitude and the vegan, plant-based and cellular agriculture market.","As Dunkin this week announces over 40 vegan donuts to its Belgian menus, new research from psychologists at the University of Bath reveals an increasing number of people in Belgium are shunning meat in favour of plant-based alternatives. The survey found that the proportion of people who were satisfied with meat alternatives grew significantly from 44% in 2019 to 51% in 2020.
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+The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …",vegconomist.com,2025-04-11,13,Plenitude News - vegconomist - the vegan business magazine,article,0.02567111792,23,141,150.2440191
+https://vegconomist.com/organisations-and-brands/meatable/,false,"Reports on various announcements and developments related to Meatable, a cultivated meat company, including partnerships, investments, and product milestones.",Meatable News - vegconomist - the vegan business magazine,"Find all Meatable news in chronological order with our extensive archive and stay informed on Meatable and the vegan, plant-based and cellular agriculture market.","Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production. The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution. Danielle Nierenberg, co-founder of …
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+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
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+Dutch cultivated meat company Meatable has strengthened its ties to the meat industry through the strategic hiring of two industry veterans. Maiko van der Meer is Meatable’s new Director of Commerce and will be based in the Netherlands. He has extensive experience in the meat, fish, poultry and plant-based industries, having led efforts at MOWI, Vion Food Group, 2 Sisters Food Group, and Tyson Foods. He began his new role on March 1. Eugene Leong has been appointed as Meatable’s new Head of Asia, based in Singapore. He has more than 25 years of business experience in flavors and food ingredients, most recently at McCormick and Cargill. Leong will join Meatable on May 5, helping to expand the company’s footprint in the Asian market. The …
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+Cultivated meat company Meatable hosted a cross-industry summit at its headquarters, bringing together policymakers, investors, and meat industry leaders to explore sustainable solutions for global food production. With the world’s population expected to reach 10 billion by 2050, discussions centered on the role of technological innovation in producing meat with minimal environmental impact. The event, themed “Standing on the Shoulders of Giants: Learning from the Great Inventors of Our Time,” featured presentations from Chris Skidmore, former UK Energy Minister and Chair of the Net Zero Review, Danielle Nierenberg, President of US-based think tank FoodTank, and Chef Andrew Hunter. Attendees toured Meatable’s facilities, engaged with its scientists, and sampled the company’s cultivated meat products. A central takeaway from the summit was the importance of industry-wide collaboration …
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+Cultivated meat company Meatable has partnered with animal-free leather producer Pelagen to improve the efficiency and scalability of cultivated leather. Through the partnership, Pelagen will explore the use of opti-ox™ — a technology developed by Meatable co-founder Mark Kotter to program stem cells into any cell type — to enhance the production of skin tissue from animal cells. The two Netherlands-based companies will also collaborate to develop the most effective cell culture media composition and process, with the aim of lowering costs, improving quality, and increasing speed and efficiency. Pelagen specializes in creating biologically comparable leather alternatives by engineering skin tissue without animals. The collaboration is significant for Meatable since it marks the company’s expansion outside the food industry. “We are proud to partner with …
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+Dutch cultivated meat company Meatable announces it has received a strategic investment from Betagro Ventures, the corporate venture capital arm of Betagro, a major agri-industrial and food company based in Thailand, producing and distributing meat (chicken and pork) and animal feed. The news comes six months after Meatable onboarded meat industry veteran Jeff Tripitcian, with over 25 years of experience in the American meat industry with roles including president of Perdue. At the same time, Dean Banks, former president and CEO of Tyson Foods, joined the Board of Directors. The investment will help accelerate Meatable’s growth and market presence in Asia beyond Singapore, a region with a growing demand for meat that needs sustainable, scalable alternatives to animal farming. The collaboration also anticipates opportunities for …
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+Dutch cultivated meat company Meatable has announced its inclusion on TIME’s prestigious Best Inventions of 2024 list. Meatable has been recognized for its opti-ox™ technology, which allows cultivated meat to be produced from a single sample of cells in a matter of days. The technology works by accelerating the cell differentiation process, allowing muscle and fat cells to be created much more efficiently than with other cell cultivation methods. This approach lowers not just the speed but also the cost of cultivated meat production. Additionally, it minimizes resource use, avoiding the environmental impact and months-long rearing process associated with conventional meat. According to Meatable, the opti-ox™ technology is a key part of the company’s strategy to position itself as “an asset-light, affordable, high-quality cultivated meat …
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+Dutch cultivated meat company Meatable has been awarded €7.6 million as part of the Netherlands Enterprise Agency (RVO) Innovation Credit program. RVO’s Innovation Credits are designed to support “innovative development projects with considerable technological risks and excellent market prospects”. Meatable intends to use the funding to improve productivity and reduce costs as it moves towards commercialisation. The company will work as a partner to the conventional meat industry in order to roll out cultivated meat products at scale. Meatable previously raised $35 million last year in a funding round led by Agronomics. The company said at the time that it would use the capital to accelerate the launch of its cultivated pork products. Last month, Meatable announced that it had joined the APAC Society for …
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+Dutch cultivated pork startup Meatable announces it has joined the APAC Society for Cellular Agriculture (APAC-SCA), becoming its newest member as of September 2024. APAC-SCA is a coalition of Asian cultivated meat and seafood companies advancing cell-based foods to meet the soaring animal protein demand in a bid to ensure food security and sustainability. The organization has opened its membership to companies based outside the APAC region, aiming to support those with business strategies in the area. Meatable has operations in Singapore, where its cultivated pork products, made in just four days, are pending regulatory approval from the Singapore Food Agency (SFA), with hopes to launch between the end of this year and 2025. Meatable’s General Manager in Singapore, Aaron Yeo, now appointed member representative, …
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+Meatable, the Dutch producer of cultivated pork meat, announces that, in preparation for US market expansion, CEO and co-founder Krijn de Nood has stepped down from the role and has been succeeded by Jeff (“Trip”) Tripician effective June 17. Concurrently, Dean Banks, former president and CEO of Tyson Foods, joins the Board of Directors. Krijn de Nood will continue to serve on the Board. Meatable is known for its cost-effective production platform using pluripotent stem cells, which it claims takes just four days to develop product “from cell to sausage”, making it the quickest cell-cultivating method in the world. “This process is 60 times faster than traditional pig farming and involves nothing more than pulling a single cell once from a pig without causing harm,” …
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+Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union, and the first in the Netherlands. According to the announcement, the company held a private tasting for its cultivated pork sausages at its new headquarters in Leiden after receiving approval for product safety from the third-party committee sanctioned by the Dutch government. Important to note here is that Australian company Vow recently held Europe’s first official cultivated meat tasting featuring gourmet dishes crafted with Vow’s cultivated quail. However, this took place in Iceland which is not a member of the EU, and the Meatable news relates specifically to the first tasting in an EU country. Joining Meatable at this historic …
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+Cultivated pork producer Meatable announces a new production milestone: from cell to sausage in “only four days”. This new record surpasses the company’s previous eight-day process, making it the quickest cell-cultivating method in the world, the company claims. “This process is 60 times faster than traditional pig farming and involves nothing more than pulling a single cell once from a pig without causing harm,” says the Dutch startup. A record-speed platform To turn cells into a product more quickly than other methods of cultivating meat, Meatable has developed a cost-effective platform using pluripotent stem cells (known for their self-renewal capacity and fast proliferation) and a technology called opti-ox™ developed by co-founder Dr. Mark Kotter. This platform replicates the natural growth of cells, allowing them to differentiate …
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+Netherlands-based cultivated pork",vegconomist.com,2025-04-23,1,Meatable News - vegconomist - the vegan business magazine,article,0.06848882536,73,204,150.2440191
+https://vegconomist.com/company-news/bunge-sell-european-margarines-spreads-business-vandemoortele/,true,Reports on a specific corporate action (Bunge selling its business) in a news-like format.,Bunge Agrees to Sell European Margarines and Spreads Business to Vandemoortele - vegconomist - the vegan business magazine,"Global agribusiness and food company Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a family-owned","Global agribusiness and food company Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a family-owned food group in Europe with a strong presence in margarines and plant-based fats.
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+Through the agreement, Vandemoortele expects to acquire Bunge’s margarines and spreads business in Germany, Finland, Poland, and Hungary, along with its related manufacturing sites and a portfolio of 20 consumer brands. Bunge’s Margarines & Spreads activities in Europe represent a turnover of over €450 million and employ more than 800 people.
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+Vandemoortele says the acquisition reinforces the commitment of its Plant-Based Food Solutions business line to supporting the European food sector’s transition to sustainable plant-based foods. The company hopes to be a frontrunner in plant-based cheese, creams, sauces, and dressings, as well as margarines and other plant-based fats.
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+“This acquisition offers an interesting geographic complementarity,” said Yvon Guerin, CEO of Vandemoortele. “We already serve a strong customer base in Western and Southern Europe with high-quality and innovative plant-based products. Now, we can expand our presence in Central Eastern Europe and Scandinavia too.”
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+## A shift in focus
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+In 2023, Bunge launched BeLeaf Plant-Based Butter, a clean-label butter alternative designed for commercial bakery applications, in Europe. The product arrived in North America last year.
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+However, the company has announced plans for a change in strategy in the coming years.
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+“Bunge’s focus going forward is on global leadership in our integrated value chains in oilseeds and grains, and in our connected oils, emulsifiers, and proteins B2B ingredients businesses,” said Bunge Chief Transformation Officer and acting President of Food Solutions Pierre Mauger. “We are pleased that the margarines and spreads business will be able to further develop under new ownership.”
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+Though the acquisition agreement has been signed, it is subject to merger control and is not expected to close until 2026. The terms of the transaction have not been disclosed.",vegconomist.com,2025-03-26,29,Bunge Agrees to Sell European Margarines and Spreads Business to Vandemoortele - vegconomist - the vegan business magazine,article,0.02471190562,28,134,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/plant-cell-cultivation/,false,"Reports on multiple specific events (funding rounds, partnerships, product launches) in the plant cell cultivation industry.",Plant Cell Cultivation: Latest News 2025 - vegconomist: the vegan business magazine,none,"Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …
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+PoLoPo, a company specializing in molecular farming, has announced two key developments: a successful field trial producing five tons of protein-rich potatoes and the expansion of its lab capabilities to meet growing demand for protein samples. The company’s trial, which exceeded initial expectations by yielding approximately five tons of potatoes—two tons more than anticipated—marks a significant milestone in its efforts to scale production of functional proteins. These potatoes are engineered to contain both ovalbumin and patatin, a protein native to the plant. Despite being genetically engineered, the protein powder derived from these potatoes contains no genetic material and is classified as non-GMO. In addition to the field trial success, PoLoPo has upgraded its laboratory facilities, enabling it to supply hundreds of grams of protein powders …
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+AI-powered ingredient discovery company Shiru has partnered with plant biotechnology pioneer GreenLab to commercialize novel food proteins made using GreenLab’s proprietary corn expression system. The collaboration will give Shiru access to a high-yield, scalable manufacturing platform that extends beyond microbial and precision fermentation, enabling the production of functional ingredients across bioindustrial applications. The initial focus will be on CPG. As part of the partnership, Shiru’s AI technology will be used to rapidly discover high-performance proteins, while GreenLab’s corn system will help bring sustainable ingredients to market faster. Corn-based protein production can reportedly outperform traditional fermentation, reducing costs and making novel proteins more affordable for food brands. By using plants as natural biofactories, more protein can be produced with less energy, reducing environmental impact and ensuring …
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+Zurich-based food-tech startup Food Brewer has secured new investment from Swiss chocolate manufacturer Lindt & Sprüngli and Sparkalis, the corporate venture arm of Puratos, as part of a CHF 5 million ($5.6 million) seed extension round. The investment brings the company’s total funding to CHF 10 million ($11.1 million), according to AgFunderNews. Food Brewer specializes in producing cocoa and coffee alternatives using plant cell culture, a process that involves selecting and cultivating plant cells in bioreactors. The startup aims to provide a climate-resilient alternative to traditional cocoa and coffee production, which faces increasing challenges due to climate change and rising raw material costs. In a statement on social media, Food Brewer said that Lindt & Sprüngli’s involvement would support its go-to-market strategy and product development …
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+Tokyo-based food tech startup Kinish Inc. has secured $800,000 USD (¥120 million) in a seed funding round to advance its rice-based dairy alternative technology. The funding was led by Genesia Ventures, Lifetime Ventures, Full Commit Partners, and Mitsubishi UFJ Capital. Kinish is working to develop a rice-based source of casein, the key protein found in milk, using plant molecular agriculture. The company’s goal is to create plant-based dairy alternatives that closely replicate conventional dairy in taste and texture, while also addressing environmental concerns tied to livestock farming. CEO Hiroya Hashizume explained that the company’s mission is rooted in both sustainability and food enjoyment. “We believe that ‘small moments of excitement’ are essential to human life, and delicious food plays a key role in that. However, …
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+Molecular farming startup PoLoPo has transitioned from greenhouse-scale production to large-scale field cultivation of genetically modified potatoes engineered to produce high levels of protein, including ovalbumin, a key component of egg protein. This move increases the company’s production capacity from tens of kilograms to an estimated three tons per harvest. PoLoPo’s protein-producing potato plants are part of the company’s proprietary approach to molecular farming. The plants are engineered through metabolic engineering techniques to produce and store proteins in their tubers. These proteins are then extracted and dried into functional protein powders for use in various applications, including food production. The potatoes, now being grown in fields located in the Eshkol region of southern Israel, are expected to yield three tons of product by spring 2025. …
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+California Cultured, a startup pioneering plant cell culture to produce cacao, has received an undisclosed investment from Sparkalis, the food tech venture arm of the Belgian international group Puratos. The new capital will fund the startup’s scaling operations at an upcoming new facility (currently under construction) to bring a cell-based cocoa powder product to the market. Filip Arnaut, managing director of Sparkalis, commented: “At Sparkalis, we seek out visionary startups like California Cultured that are creating transformative solutions for the food industry. Their innovative approach to cocoa production aligns perfectly with our mission to foster a healthier and more sustainable future for the global food ecosystem. We are thrilled to support their journey in the world of chocolate.” Uniting forces to address commodity challenges The …
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+GALY, a plant-cell culture startup based in Brazil and Boston, USA, has raised $33 million in an oversubscribed Series B financing round to advance its proprietary platform for cultivated cotton from lab to pre-industrial scale. Additionally, the funds will support expanding R&D efforts to improve the quality of “GALY Cotton” and develop other sustainable alternatives to traditional crop-derived commodities. The funding round was led by Bill Gates’s Breakthrough Energy Ventures (BEV), with participation from two fashion giants, H&M Group and Inditex. Other participants included Indorama Ventures, Endeavor Scale-up Ventures, and Unreasonable. Previous investors Material Impact, John Doerr’s family office (Eighty Eighty Group), Artesian, BRINC, and Reaction Global also backed the sustainable cotton, bringing GALY’s raised capital to $65 million. Luciano Bueno, founder and CEO of GALY, shared, …
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+Frank Jaksch is the CEO of Ayana Bio, the Boston-based company working on the production of cacao bioactives and agriculture-free saffron amongst other developments. Ayana Bio is one of an emerging group of plant cell cultivation tech firms cultivating plant cells in controlled environments, such as bioreactors, to ensure a climate-proof supply of crops such as cacao, coffee, and other at-risk crops such as cotton and spices. Jaksch has more than 25 years in life sciences and food, beverage, and dietary supplement consumer products, building dietary supplement and food ingredient company ChromaDex from the ground up and taking the company public on Nasdaq. Jaksch sits on the board of directors for the Natural Products Association and is a recognized global expert on natural products chemistry, …
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+Ergo Bioscience, recognized in 2022 by FoodBytes! from Rabobank as one of the 15 most disruptive food tech startups worldwide, specializes in developing complex animal proteins such as bovine myoglobin and casein through plant cell culture. Founded in May 2020 with pre-seed investment from CITES, the startup boasts a team of 12 scientists dedicated to innovation and biotechnology to create animal-free ingredients. With biotech research in Wilmington, Delaware, laboratories in Sunchales and Santa Fe, Argentina, and a new subsidiary in Canada, Ergo believes in the potential of plant cells to bring sustainability to the food industry and beyond. Plant cells instead of microbes Ergo has developed a platform called EUKARYA that “programs” plant cells with multiple simultaneous genetic modifications to make them express complete structures …
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+Plant cell cultivation is revolutionizing the production of various crops by growing plant cells in controlled environments, such as bioreactors, to produce plant-based products. Why do we need plant cell cultivation technology? Demand for commodities like coffee and chocolate continues to grow as Earth’s populace continues to hurtle towards a figure of 9.8 billion projected for 2050. Meanwhile, the area of land suitable for growing such crops is rapidly shrinking. Plant cell cultivation bypasses the need for extensive farmland, reduces water usage, and minimizes environmental impact. With the ongoing effects of climate change and the increasing scarcity of arable land, these innovations are crucial for maintaining the future supply of essential crops. Around the world, innovators are creating methods which aim to ensure human beings …
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+Plant cell culture technology company Ayana Bio announces the appointment of Jill Zullo, PhD, described as “an experienced commercial leader with deep technical roots in biotechnology”, to the company’s Board of Directors. Zullo is the former president and CEO of NatureWorks and Global Managing Director Biointermediates at Cargill. According to the company, the appointment “further underscores the focus on establishing Ayana Bio as a leader in the plant cell culture space and assembling a board of directors with diverse backgrounds of expertise to guide the company to commercial success.” Ayana Bio uses plant cell cultivation to grow plant materials, with a focus on creating ingredients that leverage plant bioactives for health and wellness products. A spinoff from Boston’s Ginkgo Bioworks, Ayana recently partnered with Wooree …
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+Spanish multinational clothing company Inditex, owner of Zara and Massimo Dutti, among other fashion brands, has announced a minority stake investment (the sum has not been disclosed) in GALY, a Brazilian and US biotech producing cultivated cotton from plant cells. GALY was founded in 2019 by Luciano Bueno, a former Deloitte executive. The startup has raised over $33.5 million from notable investors such as Sam Altman, former president of Y Combinator and current CEO of OpenAI, John Doerr from VC Kleiner Perkins, and investment funds such as Material Impact, Agronomics, and Brinc. According to Reuters, Inditex CEO Oscar Garcia Maceiras says the move aligns with the company’s goal of using 25% new-generation materials by 2030. Inditex has already invested in the sustainable material companies Findland’s Infinite …
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+Climate change poses a significant threat to the future supply of cacao (the unprocessed version of cocoa), with the majority of farmland predicted to become unfit for production by 2050. Recent severe weather events have negatively impacted cacao harvests in Ivory Coast and Ghana, the world’s biggest producers, causing significant shortages and high prices. But Kokomodo, a startup leveraging plant cell technology to “cultivate cocoa’s future” aims to ensure a stable, year-round cacao supply of sustainable premium cocoa. To do so, Kokomodo is developing a platform to produce cacao locally with cells and advanced bioreactors independently from land (deforestation), climate, and tropical regions. The startup, which operates a pilot-scale lab in Israel, not exactly a tropical country with cacao bean plantations, has already developed its first …
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+Pluri (Nasdaq:PLUR) (TASE:PLUR), parent company of the recently launched cell-based coffee biotech PluriAgtech, announces that it has secured a patent from the Israel Patent Office for its “System for 3D Cultivation of Plant Cells and Methods of Use.” Pluri claims this is the first-ever patent approval for 3D bioreactor technology in plant cell cultivation. Pluri’s 3D technology enables the cultivation of plant cells in bioreactors to develop sustainable and disease-free plant material for various sectors, from sustainable agriculture to healthcare. According to the company, approximately one-fifth of the 50,000 medical plants used today are on a list of threatened species, while climate change and restricted access to fresh water threaten temperature-sensitive crops such as coffee and cacao. Yaky Yanay, Pluri’s CEO and President, commented: “PluriAgtech���s patented …
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+Food Brewer AG, a biotech startup leveraging plant cell culture headquartered in Campus Horgen, Zurich, Switzerland, has raised over CHF 5 million in a seed round. Various investors, including family offices from Switzerland and the USA, the Zürcher Kantonalbank, and chocolate manufacturer Max Felchlin AG, backed the startup’s biotechnological approach to making alternatives to cocoa, coffee, and sustainable fats. With the new funds, Food Brewer will invest in R&D for its cell lines, expand to a production facility, and develop its business model, reported Startupticker. The challenges of agriculture Founded in 2021 by Yannick Senn, Géraldine Senn, Christian Schaub, Corinne John, Stefan Bingisser, and Klaus Kienle, the startup focuses on developing a platform for large-scale production of key commodities harnessing the potential of plant cell culture. By utilizing new …
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+Israeli biotechnology firm Pluri, formerly Pluristem, (Nasdaq, TASE: PLUR) has launched PluriAgtech, a subsidiary leveraging plant cell culture to grow sustainable coffee and break away from traditional farming methods. As global warming continues to impact the coffee industry, shrinking viable land for cultivation and increasing demand leads to higher prices and less production. According to the company, by 2050, land for coffee production will be reduced by half, and 30% must shift to higher altitudes since Arabica plants are temperature-sensitive. Moreover, the rising demand for coffee significantly impacts the environment, resulting in deforestation and increased water and pesticide use. PluriAgtech claims it can produce high-quality “real” coffee at scale while reducing water usage by 98% and growing areas by 95%, thus preventing deforestation and making …
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+California Cultured, a West Sacramento-based startup specializing in plant cell culture, has announced a partnership with Meiji Ltd. Co., Japan’s largest chocolate company. This collaboration involves the integration of California Cultured’s cell-cultured cocoa products into Meiji’s lineup of packaged goods. Part of the co-branded collaboration includes a 10-year commercial agreement positioning California Cultured as the supplier of its “Flavanol Cocoa Powder” to Meiji. California Cultured uses cellular agriculture to create cultured chocolate and coffee, addressing several critical issues associated with the chocolate industry, such as deforestation and biodiversity loss. The company gained financial backing from CULT Food Science Corp in 2022, which has furthered its mission by diversifying CULT’s cell-based food portfolio and aiding the advancement and commercialization of California Cultured’s products. Alan Perlstein, founder …
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+California Cultured, a startup best known for developing cell-cultured chocolate, has revealed it is now working on cultivated coffee. Cell cultivation is usually thought of as a way to produce more ethical versions of traditionally animal-derived ingredients. But certain plant-based ingredients are also associated with ethical issues, such as deforestation and slavery. And while some ingredients can be produced using precision fermentation, others — such as chocolate and coffee — are too complicated for this technique to be viable. This is where the often overlooked idea of plant cell cultivation comes in. Speaking to FoodNavigator USA, California Cultured co-founder and CEO Alan Perlstein explained that the technology is already in use on a large scale to produce the breast cancer drug Taxol. This means the …",vegconomist.com,2025-04-14,10,Plant Cell Cultivation: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06973835383,87,194,150.2440191
+https://vegconomist.com/organisations-and-brands/japan-association-for-cellular-agriculture-jaca/,false,Reports on multiple specific events related to the Japan Association for Cellular Agriculture (JACA) and the cultivated meat industry.,Japan Association for Cellular Agriculture (JACA) News - vegconomist - the vegan business magazine,"Find all Japan Association for Cellular Agriculture (JACA) news in chronological order with our extensive archive and stay informed on Japan Association for Cellular Agriculture (JACA) and the vegan, plant-based and cellular agriculture market.","Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …
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+The Japan Association for Cellular Agriculture (JACA) has released an extensive report, in English, analyzing international trends in the safety and regulatory assessment of cultivated meat. JACA, which works on policy-making to bring cell-based foods to the Japanese market, has plans to propose safety assessment criteria for Japanese regulatory authorities to continue building the country’s Novel Foods framework. With this report, the group is taking proactive steps to align Japan’s safety assessment criteria for cultivated foods with international standards, involve global experts in refining these criteria, and address the domestic shortage of knowledgeable food safety professionals. According to Megumi Avigail Yoshitomi, JACA’s Representative Director, the goal is to create a robust and harmonized regulatory framework that serves as a model for Japan and the global …
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+APAC Society for Cellular Agriculture (APAC-SCA) has released a new report revealing that 42% of Japanese consumers are open to trying cultivated meat or seafood products, “as long as they have been proven safe.” The report Prospect of Cultivated Meat & Seafood in Japan was commissioned by APAC-SCA and analyzed by Akira Igata, Project Lecturer at the Research Center for Advanced Science and Technology, The University of Tokyo and Director of the Japan Association for Cellular Agriculture (JACA). The researchers surveyed 1,000 Japanese consumers in May 2023, aiming to gain insights into their perceptions and behavioral trends related to cultivated meat and seafood. A strong emphasis on safety The findings show that 44% of respondents considered the presence of Japanese government regulations as the most important factor …
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+Megumi Avigail Yoshitomi is the Representative Director of the Japan Association for Cellular Agriculture (JACA) and sits on an advisory board for the Ministry of Economy, Trade and Industry’s strategy to promote the biotechnology industry in Japan. Megumi was recognised by the Forbes Japan 30 Under 30 list in 2020 for her work in the field. The group works with a focus on policy-making in order to bring food products produced by cellular agriculture technology to the Japanese market. Please can you briefly introduce your organization? Japan Association for Cellular Agriculture (JACA) is a non-profit policy think tank based in Japan, focusing on policy-making to promote regulatory framework building and international collaborations around cellular agriculture. JACA communicates with ministries, politicians, existing meat industry players, consumer …
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+The Japanese government is making changes and transferring powers to different organizations to shift toward a more flexible approach to the novel food sector, including cultivated meat, announces the Japan Association for Cellular Agriculture (JACA). As explained by the organization, the responsibilities for novel foods are carried by two separate bodies: the Ministry of Health, Labour, and Welfare (MHLW), which focuses on risk management and food hygiene, and the Food Safety Commission (FSC), which handles risk assessment. While no specific laws exist to approve or ban the sale of cultivated meat in Japan, the MHLW currently holds authority over cultivated meat, providing legal clarity regarding the sale, manufacturing, and import procedures. However, when issuing official statements to the public regarding the safety of cultivated food, the MHLW …
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+The Japanese government is making changes and transferring powers to different organizations to shift toward a more flexible approach to the novel food sector, including cultivated meat, announces the Japan Association for Cellular Agriculture (JACA). As explained by the organization, the responsibilities for novel foods are carried by two separate bodies: the Ministry of Health, Labour, and Welfare (MHLW), which focuses on risk management and food hygiene, and the Food Safety Commission (FSC), which handles risk assessment. While no specific laws exist to approve or ban the sale of cultivated meat in Japan, the MHLW currently holds authority over cultivated meat, providing legal clarity regarding the sale, manufacturing, and import procedures. However, when issuing official statements to the public regarding the safety of cultivated food, the MHLW …
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+The Japan Association for Cellular Agriculture (JACA), a research group dedicated to cellular agriculture and cultivated food, recently hosted the first-ever promotional event for the industry in Tokyo. In February 2023, Prime Minister Fumio Kishida announced that he would foster the development of the country’s cultivated food industry by promoting the sector and improving the market, including safety assurance measures, and developing labeling rules. To build a consensus on necessary measures for food safety requirements for cultivated food, JACA’s event gathered more than 150 stakeholders, government officials, and industry associations, among others. F&B key players included famous ham producer NH Foods, which recently expanded to the plant-based market with two alt seafood products and biotech company Ajinomoto, which collaborates with Israel’s SuperMeat. Japan’s Wagyu According to the …",vegconomist.com,2025-03-27,28,Japan Association for Cellular Agriculture (JACA) News - vegconomist - the vegan business magazine,article,0.04142507693,37,146,150.2440191
+https://vegconomist.com/organisations-and-brands/glenntex/,false,"This is an interview, not a news article reporting a specific event.",Glenntex News - vegconomist - the vegan business magazine,"Find all Glenntex news in chronological order with our extensive archive and stay informed on Glenntex and the vegan, plant-based and cellular agriculture market.","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 24: Glenntex In this episode, we sit down with Govin Induchoodan, co-founder of Glenntex and COO, a climate tech startup spun out of academic research at Chalmers University. Govin shares his journey from PhD researcher to entrepreneur, detailing how he built a deep-tech packaging company with sustainability …",vegconomist.com,2025-04-04,20,Glenntex News - vegconomist - the vegan business magazine,article,0.02000492429,8,110,150.2440191
+https://vegconomist.com/category/fermentation/,false,"The page is a collection of multiple news snippets, not a single, complete news article.",Fermentation: Latest News 2025 - vegconomist: the vegan business magazine,none,"A team of researchers from Imperial College London, Cranfield University, and space technology companies Frontier Space and ATMOS Space Cargo have launched a miniature laboratory into Earth’s orbit. This lab contains genetically engineered microbes designed to produce proteins and other materials such as pharmaceuticals, fuel, and bioplastics in space. The mission, which began on April 21, 2025, aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX, aims to explore the feasibility of using microbes in space for sustainable food production. The microbe specimens will be returned to Earth for analysis, with the goal of understanding how microgravity, long-term storage, and space transportation affect their ability to produce useful resources. The need for efficient food production in space has become increasingly pressing as human space exploration …
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+MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development of plant-based and fermentation-powered food solutions. It offers state-of-the-art labs and pilot facilities to help startups and corporates scale sustainable food technologies. Céline Schiff-Deb has been working for over 20 years at the interface of science and business, translating biotech innovations into relevant commercial products in the areas of food, feed, ag and cosmetics. She is currently the CSO at MISTA. Previously, she led Product Innovation for multiple biotech platforms, including Solazyme (microalgae oils) and Calysta (microbial proteins) and was advising biotech companies in France. Céline is an agronomist by training and has a PhD in plant molecular biology In this interview, Céline discusses the growing potential of biomass …
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+The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …
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+The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source. The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork. The newly issued patent …
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+A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …
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+INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …
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+NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, REVÓLEO™ Soft, is a semi-solid, refined oil created through non-GMO yeast fermentation. It can replace up to 100% of traditional fats in numerous applications, including butter blends, margarine, plant-based meats, and dairy alternatives. REVÓLEO™ products offer several sustainability advantages. They require 99% less land use than conventional palm oil and result in 90% fewer emissions. …
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+The Food and Agriculture Organization of the United Nations (FAO) has published a new report discussing the food safety aspects of precision fermentation. Titled Precision Fermentation – With a Focus on Food Safety, the report outlines the importance of establishing regulatory frameworks and safety protocols within the industry. It notes that there is currently no universally accepted definition of precision fermentation, which could hinder the development of effective regulatory frameworks. The authors acknowledge that there are existing frameworks in countries such as Singapore and the US, but claim that a cohesive global approach to regulation is needed. They suggest that authorities elsewhere in the world could look to these countries when establishing regulatory processes. Additionally, they argue that regulations should be adaptive in order to …
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+Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product. The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient. The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more. Strong value proposition Cosaic Neo is suitable for use in a variety of categories, including milk …
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+French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …
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+The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …
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+Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …
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+AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards. The awards were hosted by FoodBev and took place on March 17, 2025, at the IFE International Food and Beverage Exhibition’s Trend and Innovation Platform in London, UK. AngeoPro Yeast Protein beat a record number of entries to take the top spot. The accolade recognizes products that meet consumers’ evolving needs, offering innovative, sustainable, and nutritious options. AngeoPro is a plant-based option that is said to provide a complete amino acid profile, superior digestibility, and exceptional functional properties. The ingredient has a neutral taste and is created using fermentation. According to Angel Yeast, it significantly reduces land, water, and energy consumption …
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+Norwegian Mycelium (NoMy) and Fenja BioSolutions (Fenja) have formed a strategic partnership to advance the industrialization of mycoprotein production in Europe. The agreement positions the companies to scale up sustainable protein production in both Norway and the EU, responding to the growing demand for locally sourced and environmentally sustainable proteins. As part of the partnership, Fenja will design and supply specialized processing facilities to support the production of mycoprotein. This collaboration is particularly relevant as Europe seeks to reduce its dependency on imported proteins and enhance food security. It also aligns with EU goals such as the Green Deal and the Farm to Fork Strategy, as well as Norway’s push to promote local ingredients and sustainable food systems. Idar Alvestad, CEO of Fenja BioSolutions, explained …
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+Climate food tech company Brevel has secured over $5 million in a seed extension up-round, taking the total amount of seed funding it has raised to $25 million. The capital will be used to develop microalgae proteins for food and beverage applications and accelerate the commercialization of the company’s products. The extension is based on exercises of warrants investors were granted in the initial closing of the seed round in June 2023. Notable investors who decided to increase their share in the company include NevaTeam Partners, Siddhi Capital, the European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab, and PVS Investments. Additionally, several new investors were granted access to the extension under the same terms. With the help of the funding, Brevel will …
+
+US-Finnish animal-free egg protein producer Onego Bio has announced plans to establish a flagship manufacturing facility in Jefferson County, Wisconsin. The company will become the second tenant at the county’s Food and Beverage Innovation Campus, after purchasing 25.9 acres within it for $777,000. The purchase was reportedly approved by the Jefferson County Board of Supervisors at its December meeting. The new facility will be dedicated to producing Bioalbumen®, a powdered animal-free egg protein created through precision fermentation. The product is designed to replicate the taste, nutrition, and functionality of traditional egg proteins while addressing supply chain issues and offering a significantly reduced environmental impact. The site will reportedly have the capacity to produce a quantity of egg protein equivalent to the output of six million …
+
+French startup AuraLIP, a producer of fermented hemp seed-based ingredients, has announced the completion of its first funding round. The round saw participation from BADGE Business Angels des Grandes Écoles, YES Invest, Food Planet (Yves Schladenhaufen), Femmes Business Angels, FFBB Management (Pierre-Yves Divet), Emmanuel Vasseneix, Cédric Le Rochais, and Jean-Thibault Geerts. The funding will be used to accelerate the development of AuraLIP’s Low Impact Protein, create jobs, and expand internationally. AuraLIP’s hemp seed fermentation technique is said to naturally enhance texture and umami flavor through a fast, sustainable, and easily scalable process. It can also be used to valorize industrial by-products. The resulting ingredients are said to have good nutritional claims, providing a source of protein and omega-3 fatty acids. They have relatively short ingredient …
+
+V-Label GmbH has introduced F-Label, a certification dedicated to precision fermentation and related animal-free production technologies. The certification applies to processes such as biomass fermentation, syngas fermentation, and cell-free synthesis, which produce compounds traditionally derived from animals without using animal inputs. F-Label is intended to provide transparency regarding the production process of these ingredients, ensuring they are animal-free while differentiating them from traditional plant-based products. Unlike vegan certification, which considers ethical and environmental factors, F-Label verifies that no animals were involved in production while acknowledging that the final products may be molecularly identical to animal-derived ingredients. The first company to receive F-Label certification is Luyef Biotechnologies, a biotech firm focused on alternative proteins. Luyef’s certified product is a precision-fermented myoglobin designed to enhance the color, …
+
+Animal-free dairy company New Culture has secured more than $5 million in early demand for its mozzarella from pizza chefs and restaurant operators across the United States. The company’s product, made using precision fermentation rather than traditional dairy sources, is expected to launch at select pizzerias, starting with Los Angeles-based Pizzeria Mozza. The company has engaged with pizzerias ranging from independent operators to national chains, conducting product tastings and receiving feedback on performance in various pizza-making environments. Chefs have tested the cheese in wood-fired, gas, and electric ovens at temperatures ranging from 550°F to 900°F, reporting consistent results across a variety of pizza styles, including Neapolitan, New York, Detroit, and grandma-style pies. CEO and co-founder Matt Gibson states, “We hear from pizza chefs and operators …
+
+DUBLIN–(BUSINESS WIRE)–The “Fermented Ingredients – Global Strategic Business Report” report has been added to ResearchAndMarkets.com’s offering. The global market for Fermented Ingredients was valued at US$47.7 Billion in 2024 and is projected to reach US$79.3 Billion by 2030, growing at a CAGR of 8.8% from 2024 to 2030. This comprehensive report provides an in-depth analysis of market trends, drivers, and forecasts, helping you make informed business decisions. The demand for fermented ingredients is growing rapidly due to their ability to enhance flavor, nutritional value, and gut health in both human food and animal feed. In the food industry, fermented ingredients are widely used in products such as dairy, baked goods, sauces, and beverages due to their natural ability to improve taste and texture, while also …",vegconomist.com,2025-04-22,2,Fermentation: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07125375305,91,207,150.2440191
+https://vegconomist.com/category/studies-and-numbers/,false,"Reports on multiple studies and surveys related to plant-based food, presenting factual findings in a news-like format.",Studies & Numbers: Latest News 2025 - vegconomist: the vegan business magazine,none,"A recent survey conducted by the Physicians Committee for Responsible Medicine and Morning Consult reveals that 46% of Americans would consider adopting a plant-based diet to help reduce greenhouse gas emissions linked to food production. The poll, which included responses from 2,203 US adults between March 24-26, 2025, found that 16% of respondents would “strongly consider” such a dietary change, while an additional 30% said they would “somewhat consider” it. Environmental impact of food production The survey results come as Earth Day approaches and coincide with growing concerns about the environmental impact of the food industry. Research from the United Nations has pointed to the significant role of food production, particularly livestock farming, in contributing to greenhouse gas emissions. Beef, in particular, is noted as …
+
+Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture, Fisheries, Food Security and Nature, has assessed the progress of the protein transition at Dutch supermarkets. The research indicates that availability is increasing rapidly; in 2024, 38% of online supermarket ranges consisted of plant-based protein products, compared to just 32% in 2023. However, the amount of plant-based protein consumed by the Dutch population has increased by just 1%. Currently, 60% of consumers’ protein intake comes from animal sources, while 40% comes from plants. The Netherlands has set a policy goal of achieving 50% plant-based and 50% animal protein intake by 2030 to improve public health and sustainability. “Although the protein transition …
+
+A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based dairy alternatives. By analyzing existing literature, the authors explore how fermentation with selected bacterial strains could reduce off-flavours and degrade anti-nutrients, enhancing nutrient bioavailability. While the study focuses on plant-based dairy, the researchers believe the findings may also be applicable to other foods such as mycoprotein, fermented yeast, and ingredients derived from food production side streams. These products are said to face similar nutritional and sensory challenges to dairy alternatives. The research indicates that existing microbial solutions could be the key to developing a wide range of sustainable foods. However, the authors say the …
+
+A new survey commissioned by the Brazilian Vegetarian Society and carried out by the Datafolha Institute has found that the majority of Brazilians would be open to reducing their meat consumption, or even eliminating meat from their diets. When over 2,000 people were asked whether they would consider eating less meat, 74% of respondents said they were willing to do so to some degree in order to improve their health. 43% said the environment would be a factor in their decision to reduce their meat consumption, while 42% cited animal welfare. The results come as Brazil prepares to host this year’s UN climate summit, COP30. The event takes place in November in the city of Belém, located in the Amazon rainforest. The Amazon has seen significant …
+
+A recent study by CashNetUSA has examined the cost of a typical basket of vegan groceries at Walmart stores across the United States, revealing considerable differences in pricing between states. The study analyzed Walmart prices in the most populous cities of each state, comparing them to the national average. Affordability across states Among the findings, Arkansas emerged as the most affordable state for vegan groceries, with prices approximately 3.8% below the national average. Conversely, Hawaii registered the highest prices, with costs for vegan products 31.8% higher than the national average. The study also identified significant price fluctuations from year to year. Arizona saw the largest decrease in prices for vegan groceries, with a drop of 3.4% since 2023. In contrast, Alaska experienced one of the …
+
+A study published in the journal JACC: Advances has found that consuming a healthy plant-based diet could reduce the risk of dangerous blood clots in the legs or lungs, known as venous thromboembolism (VTE). 183,510 participants free of VTE were recruited and assessed to see how closely they adhered to a diet rich in fruits, vegetables, legumes, whole grains, nuts, and seeds. Their genetic risk of VTE was also tested. Participants were then followed for 13 years and periodically answered questions about their diets. Those who most closely followed a healthy plant-based eating pattern were found to have a 14% lower risk of VTE. Participants with a high genetic risk of VTE were 47% more likely to develop the condition than others in the study; …
+
+A new study reveals potential economic benefits that could arise from a shift towards plant-based food consumption in the United States. The research, commissioned by Faunalytics and conducted by BW Research Partnership, explores how this shift could impact key economic indicators such as job creation, GDP growth, tax revenue, and labor income by 2040. The study evaluates three hypothetical scenarios: a plateau in plant-based food market share, a moderate growth scenario, and a substantial growth scenario. The results suggest that even a modest shift towards plant-based products could yield positive economic effects, particularly in job creation. Under the moderate growth scenario, thousands of new jobs could be generated. A more substantial shift, in which plant-based foods become significantly more common, could result in tens of …
+
+Animal Outlook, an animal protection nonprofit, has released its 2024 Behavior Change and Volunteer Impact Report, which looks at the role of volunteer engagement in advancing animal protection and promoting vegan eating habits. In 2024, volunteers and interns dedicated nearly 6,000 hours to the organization’s initiatives, contributing to key milestones. Among these, 73,938 individuals completed the VegPledge, a campaign encouraging participants to try vegan eating for a specified period. Of those who took part, 76.9% reported their intent to continue consuming vegan food after the pledge period, with 63.1% planning to make the change permanent. Additionally, 83.1% of VegPledge participants expressed that they now consider the impact of their food choices more thoughtfully. The report also highlights the growing influence of the Animal Outlook Network, …
+
+Ontario Genomics has released an updated Food Innovation in Canada Report, providing economic projections for the country’s food biomanufacturing sector. The report estimates that by 2050, the industry could be valued at $18.8 billion and generate approximately 125,000 jobs. Food biomanufacturing, which includes cellular agriculture and precision fermentation, involves producing food, ingredients, and textiles using biotechnology rather than traditional agricultural methods. The updated analysis, conducted by Dr. Michael von Massow from the University of Guelph, assesses the industry’s potential and the factors required for growth. Ontario is projected to play a central role in this sector, with a potential $13 billion industry that could create over 91,000 jobs. The report identifies the need for a national strategy, investment in large-scale production facilities, research and development …
+
+A new report by the Advanced Biotech for Sustainability (AB4S) coalition has found that advanced biotechnology has the potential to reduce global emissions by 5% and generate $1 trillion in annual economic value. Called Harnessing the economic and environmental benefits of advanced biotechnology, the report is co-authored by AB4S founding members Arsenale Bioyards, Basecamp Research, Cradle, Darwin International, EIT Food, Evonik, Good Food Institute, Invert Bio, Lallemand, L’Oréal, and ShakeUp Factory. It claims that up to 60% of inputs to the global economy, including biological materials and non-biological inputs, could be produced or replaced using biological methods. The authors note that recent biotech breakthroughs have enabled the introduction of sustainable bio-based solutions in many industries. However, they find that advanced biotech has not yet lived …
+
+A new study conducted by the Physicians Committee for Responsible Medicine and published in the journal Nutrition & Metabolism has concluded that eating plant-based foods instead of animal products can lead to significant weight loss, regardless of how processed the foods are. The research is a secondary analysis of a study that randomly assigned participants who were overweight to an intervention or control group for 16 weeks. Those in the intervention group followed a low-fat, plant-based diet with no calorie limit. They experienced improved metabolism, cardiometabolic risk factors, and weight loss, compared to the control group who made no changes. “Our new study is an important reminder that plant-based foods that are considered processed, like canned beans, cereal, and veggie burgers, are actually part of …
+
+NECTAR, a nonprofit focused on accelerating the protein transition through sensory research, has released Taste of the Industry 2025, the most extensive public dataset assessing the taste of plant-based meat products. The study, which evaluated 122 products across 14 categories, provides insights into consumer preferences and areas where plant-based meats can improve to better compete with animal-based products. The study found that while most plant-based meat products still lag behind their animal-based counterparts in consumer preference, a subset of 20 products was rated the same or better by at least 50% of participants. Texture was identified as the most significant opportunity for improvement, particularly in categories such as bacon, bratwurst, and whole-cut steak. Taste and consumer willingness to pay The report found that only 30% …
+
+A new study that analyzed data from over 200,000 people followed for more than 30 years has concluded that consuming plant-based oils instead of butter may have significant beneficial health effects. Investigators from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard found that higher intake of plant-based oils (especially soybean, canola, and olive oil) was associated with lower total, cancer, and cardiovascular disease mortality. Meanwhile, butter intake was linked to increased risk of total and cancer mortality. The types of fatty acids found in butter and oil may account for the difference; butter is rich in saturated fats, while plant-based oils contain more unsaturated fatty acids. In future, the researchers would like to study the …
+
+A recent survey conducted by the Physicians Committee for Responsible Medicine (PCRM) in collaboration with Morning Consult found that 87% of US adults believe consuming animal products is important for obtaining sufficient protein. The poll, conducted on January 22-23, 2025, included responses from 2,203 adults. Despite this widespread belief, 57% of respondents said they think it is possible to build muscle on a plant-based diet, while 22% disagreed, and 21% were unsure. The results indicate mixed perceptions about the adequacy of plant-based protein sources. Variations in beliefs across demographics Women and Gen Z adults were the least likely to agree with the idea that animal products are necessary for adequate protein intake. Republicans (91%) and adults with a bachelor’s degree (90%) were among the most …
+
+UK charity Animal Justice Project is calling on the British public to avoid dairy products on International Women’s Day, which takes place on March 8. The campaign aims to raise awareness of the treatment of cows in the dairy industry. As part of the campaign, Animal Justice Project has commissioned research to gauge consumer awareness of common dairy industry practices. The results indicate low awareness among the majority of respondents — for example, 52% did not know that dairy cows are impregnated annually to enable milk production, while 83% were unaware that calves are often separated from cows within 24 hours of birth. Furthermore, 82% did not know that dairy cows are typically slaughtered between the ages of 5 and 7, despite having a natural …
+
+IFT’s peer-reviewed Journal of Food Science (JFS) has released a special issue compiling the latest research and critical reviews of the role of ultra-processed foods (UPFs) in the global food system. Many of the studies in the collection focus on meat and dairy alternatives, including: Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet This study points out the flaws in NOVA, a system for classifying foods according to how processed they are. It argues that while most meat and dairy alternatives are considered to be ultra-processed, this does not mean they are damaging to health. In fact, the authors claim plant-based meat and dairy products have beneficial effects relative to their animal-based counterparts, meaning they represent a viable …
+
+A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …
+
+A new study has investigated the impact of an improved carbon label design on food choices. It finds that consumers are significantly less likely to opt for animal-based meals when made aware of their environmental impact. Previous research has indicated that the impact of carbon labels is small; however, the labels used in these studies were sometimes quantitative only, presenting a number with little context as to whether it was high or low. The labels also failed to clarify the difference in emissions between plant-based and animal-based products. The new study addresses these limitations by introducing new “item mapping” labels, designed to link emissions to food items. The labels feature a carbon score ranging from A (low emissions) to E (high emissions), along with icons …
+
+A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular agriculture. The study highlights Aloe vera parenchymal cellulose (AVPC)—a byproduct of the cosmetics and beverage industries—as a promising, food-safe material for growing bovine mesenchymal stem cells (bMSCs). Thanks to its porous and water-absorbing structure, Aloe vera cellulose supports cell growth by retaining moisture, promoting cell attachment, and aiding in tissue development. Unlike synthetic or animal-derived …
+
+A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …",vegconomist.com,2025-04-16,8,Studies & Numbers: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06951458772,79,190,150.2440191
+https://vegconomist.com/organisations-and-brands/vfg/,false,Reports on a specific business development (partnership and acquisition) in the vegan food industry.,VFG News - vegconomist - the vegan business magazine,"Find all VFG news in chronological order with our extensive archive and stay informed on VFG and the vegan, plant-based and cellular agriculture market.","JUST Egg, the hugely popular plant-based egg alternative developed by US food tech company Eat Just, is set to enter the European market through a partnership with Vegan Food Group (VFG). VFG has secured exclusive European manufacturing and distribution rights for JUST Egg, which will allow the product to launch in the EU and the UK for the first time. Backed by an £11.25 million investment, VFG is building a fully automated production line at its Lüneburg site in Germany, which is said to be Europe’s largest dedicated plant-based facility. The company says it is also investing across its UK and German sites to boost automation, extend shelf life, cut waste, and improve product quality. Commercial production of JUST Egg is expected to begin in …
+
+Vegan Food Group (VFG), the recently rebranded holding company formerly known as VFC Foods Ltd, announces it is on track to becoming one of Europe’s largest plant-based manufacturers with the acquisition of TOFUTOWN, a German producer with revenues of €60 million. Following the group’s revelation of its intentions to create a “vegan Unilever” at the start of this year, VFG’s fourth acquisition, following Clive’s Purely Pies, Meatless Farm, and its chick*n brand VFC, creates a major European CPG company boasting 80 SKUs in the UK and EU across 21,000 distribution points. The combined entity of the four brands is already poised to achieve profitability in 2024, with a clear line of sight for scaling group revenues beyond €100M. This is just the start of VFG’s …",vegconomist.com,2025-04-15,9,VFG News - vegconomist - the vegan business magazine,article,0.02225278774,10,113,150.2440191
+https://vegconomist.com/organisations-and-brands/dmk-group/,false,Reports on a specific corporate action (DMK Group moving into plant-based segment) in a news-like format.,DMK Group News - vegconomist - the vegan business magazine,"Find all DMK Group news in chronological order with our extensive archive and stay informed on DMK Group and the vegan, plant-based and cellular agriculture market.","DMK Group, the largest dairy cooperative in Germany, is to move into the plant-based segment. It made the announcement at ANUGA, the world’s largest food and beverage trade fair.
+
+The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion. While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend. Expansion of plant-based offerings Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, …",vegconomist.com,2025-04-08,16,DMK Group News - vegconomist - the vegan business magazine,article,0.0312609777,28,139,150.2440191
+https://vegconomist.com/investments-finance/investment-climate-podcast-govin-induchoodan-glenntex/,true,"This is a podcast summary, not a news article reporting a specific event.","Investment Climate Podcast: Govin Induchoodan of Glenntex, How to Get Funded in 2025 - vegconomist - the vegan business magazine","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs.
+
+Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist.
+
+## Episode 24: Glenntex
+
+In this episode, we sit down with Govin Induchoodan, co-founder of Glenntex and COO, a climate tech startup spun out of academic research at Chalmers University. Govin shares his journey from PhD researcher to entrepreneur, detailing how he built a deep-tech packaging company with sustainability at its core. He dives into how Sweden’s unique innovation ecosystem empowered him to retain ownership of his research, secured a SEK 7.2M pre-seed round led by corporate VC, and built early traction by partnering with customers to co-design the product. Packed with wisdom for researchers and founders alike, this conversation is a masterclass in turning science into startup success.
+
+**Key Facts ****Glenntex****:**
+
+- Goal: To help customers, companies, brands, and manufacturers make their packaging more sustainable.
+- Recently raised SEK 7.2M pre-seed round led by
+**Almi Invest**and joined by**PINC**.
+
+**Alex’s Top Findings:**
+
+**Deep Tech Founders Must Learn to Speak Commercial.**One of Govin’s biggest challenges was translating scientific language into commercial value for both customers and investors. “ I think the biggest objection for me, I would say, is to not sound too scientific, yet, learn how to translate and communicate in the simplest, effective way possible, and still sound mature and deep tech. That has been the biggest hurdle to cross.”**Customers Can Help You Design Your Product.**Before raising funding, it is important to validate your tech by co-developing solutions with customers—treating them like design partners, not just buyers. “You don’t need to have a product. You need to have a customer design your product.”**Build a 5-Year Table to Reverse-Engineer Your Fundraise.**Govin mapped out five years of company growth across areas like market, team, product, and customer, which helped him align investment asks with future milestones. “ I made this table: market, product, team, customer, and investors. It was kind of reverse engineering to understand it. I would definitely recommend anybody.”
+
+Link to Apple Podcast here.
+
+Catch the full podcast series here.",vegconomist.com,2025-04-04,20,"Investment Climate Podcast: Govin Induchoodan of Glenntex, How to Get Funded in 2025 - vegconomist - the vegan business magazine",article,0.02715846735,29,136,150.2440191
+https://vegconomist.com/agriculture-agribusiness/spain-launches-europes-first-agrifoodtech-sandbox-drive-technological-advancements-food-production/,true,Reports on a specific event (launch of AgriFoodtech Sandbox) with factual details and quotes.,Spain Launches Europe’s First AgriFoodtech Sandbox to Drive Technological Advancements in Food Production - vegconomist - the vegan business magazine,"The establishment of an agri-food sandbox places Spain at the forefront of a growing trend in Europe. Other countries, such as Singapore, the United Kingdom,","The Spanish government, alongside the regional governments of Navarra and La Rioja, has introduced Europe’s first AgriFoodtech Sandbox, designed to accelerate technological advancements in the agrifood industry. Managed by the National Center for Food Technology and Safety (CNTA), the initiative will offer a controlled environment where innovative products, processes, and technologies can be tested under regulatory oversight.
+
+“This agri-food sandbox represents a key tool to accelerate innovation”
+
+
+The sandbox will allow startups, companies, and industry groups to experiment with novel approaches in the agrifood value chain. These include new ingredients, food preservation methods, packaging strategies, and ways to enhance resource use and waste recovery.
+
+Through this initiative, selected projects will gain access to CNTA’s scientific and technological resources, as well as regulatory support to validate and refine their innovations.
+
+## Spain takes the lead
+
+The launch event took place in San Adrián, Navarra, with key figures from the Ministry of Science, Innovation, and Universities (MICIU), the Ministry of Agriculture, Fisheries, and Food (MAPA), and the regional governments of Navarra and La Rioja attending.
+
+Juan Cruz Cigudosa, Secretary of State for Science, Innovation, and Universities, explained that: “agri-food has an unquestionable strategic value in our country, not only for its economic weight, but also for its ability to contribute to social cohesion.
+
+## Future-focused solutions
+
+Begoña García Bernal, Secretary of State for Agriculture and Food, added that fostering innovation and digitalization is essential not only for improving the sustainability and profitability of farms but also for attracting younger generations and women to the sector.
+
+She noted, “We must take advantage of and make the most of our strengths, and today we are talking about one of them: innovation in the agri-food sector. A sector that is strategic, modern, and competitive, which has demonstrated its resilience and its ability to adapt.”
+
+The establishment of an agri-food sandbox places Spain at the forefront of a growing trend in Europe. Other countries, such as Singapore, the United Kingdom, and South Korea, have already implemented similar initiatives to align innovation with regulatory frameworks, attracting investment and talent.
+
+## Agility in agrifood tech
+
+This sandbox is part of an effort to develop more agile regulatory frameworks that can keep pace with technological developments in the agrifood industry. Silvia García, Director of CNTA’s EATEX Food Innovation Hub, noted that the sandbox provides a direct bridge between the industry and regulators. This collaboration is expected to accelerate the adoption of key innovations and strengthen the sector’s competitiveness.
+
+The sandbox will also facilitate dialogue between innovators and regulatory bodies, helping to shape the evolution of agri-food regulations in Spain and across Europe. As part of the launch, a call for projects has been issued, with applications open until May 23, 2025. Selected projects will benefit from access to CNTA’s expertise and resources, enabling them to test their innovations in a structured environment.
+
+Cruz Cigudosa continued, “Together with investment in R&D, this agri-food sandbox represents a key tool to accelerate innovation and technology transfer in a sector that faces growing challenges, where technologies such as digitization, artificial intelligence, biotechnology, and precision agriculture will be decisive for the future of food production and distribution.”",vegconomist.com,2025-04-17,7,Spain Launches Europe’s First AgriFoodtech Sandbox to Drive Technological Advancements in Food Production - vegconomist - the vegan business magazine,article,0.02953471004,30,134,150.2440191
+https://vegconomist.com/organisations-and-brands/tacotarian/,false,"Reports on a specific business decision (franchise program launch) and product launch by Tacotarian, a plant-based restaurant chain.",Tacotarian News - vegconomist - the vegan business magazine,"Find all Tacotarian news in chronological order with our extensive archive and stay informed on Tacotarian and the vegan, plant-based and cellular agriculture market.","Plant-based Mexican restaurant chain Tacotarian has announced the launch of a franchise program, opening expansion opportunities to entrepreneurs across the United States. The decision follows steady regional growth and increasing consumer demand for plant-based fast-casual dining options. Founded in 2018 in Las Vegas by Kristen and Carlos Corral, along with Regina and Dan Simmons, the company began as a single-location operation and has since expanded to six locations across Las Vegas and San Diego. The brand has also introduced a grocery product line distributed nationally. Earlier this year, the US Small Business Administration named the founding team the 2025 Small Business Persons of the Year for Nevada. “Our original goal was to make plant-based food exciting. Franchising allows us to grow that vision beyond our …
+
+Tacotarian, the plant-based taqueria chain, is launching a line of shelf-stable vegan taco fillings that are ready to heat and eat, in response to what the chain describes as the growing demand for sustainable, plant-based foods. The line debuts with two products — Jackfruit Barbacoa and Jackfruit Birria made with Beyond Beef — which are high-protein and non-GMO. A recent study spanning over a decade from 2012 to 2022 found that while most Americans view plant proteins as healthier, their consumption of animal-based products remains prevalent. As such, the offer of a convenient, easy-to-cook version of a snack of which Americans consume 4.5 billion annually, provides a simple swap for consumers looking to reduce their meat intake and increase the level of plants in their …
+
+Tacotarian is carving out a distinct niche within the Mexican food segment in the United States: 100% plant-based Mexican dishes, using house-made alternative proteins for a one-of-a-kind dining experience. Launched in Las Vegas in 2018, Tacotarian’s mission is to redefine and modernize traditional Mexican-American dining, using authentic flavors, seasonings, and cooking methods coupled with plant-based proteins to provide an innovative option that appeals to a broad audience. In fact, the majority of Tacotarian customers aren’t even vegan or vegetarian, with 75% of patrons identifying as omnivores/flexitarians. Modern approach to Mexican cuisine Kristen Corral, cofounder of Tacotarian, told Nation’s Restaurant News, “Our concept is really good Mexican food that just happens to be vegan. When you think of a Mexican-American restaurant, you think of yellow and …",vegconomist.com,2025-04-11,13,Tacotarian News - vegconomist - the vegan business magazine,article,0.02626313621,15,119,150.2440191
+https://vegconomist.com/organisations-and-brands/wildwood/,false,Reports on a specific event (Pulmuone's packaging rollout) in a news-like format.,Wildwood News - vegconomist - the vegan business magazine,"Find all Wildwood news in chronological order with our extensive archive and stay informed on Wildwood and the vegan, plant-based and cellular agriculture market.","Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide. “Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone. Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products …",vegconomist.com,2025-04-03,21,Wildwood News - vegconomist - the vegan business magazine,article,0.01939016658,8,110,150.2440191
+https://vegconomist.com/organisations-and-brands/sous/,false,Reports on a specific event (investment in companies) in a news-like format.,SOUS News - vegconomist - the vegan business magazine,"Find all SOUS news in chronological order with our extensive archive and stay informed on SOUS and the vegan, plant-based and cellular agriculture market.","Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …",vegconomist.com,2025-04-16,8,SOUS News - vegconomist - the vegan business magazine,article,0.01978796679,7,109,150.2440191
+https://vegconomist.com/interviews/cosaic-cosaic-neo-sets-new-rules-food-ingredients/,false,"Reports on a specific company's rebranding and product launch, presented in a news-like interview format.","Cosaic: ""Cosaic Neo Sets New Rules for Food Ingredients"" - vegconomist - the vegan business magazine","Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using","Cosaic, which recently rebranded from Cultivated Biosciences, is a Swiss foodtech startup focused on developing fat ingredients for dairy alternatives using yeast fermentation, with the goal of improving the creaminess and mouthfeel of plant-based dairy products. Their mission is to bridge the sensory gap between conventional and plant-based dairy, making the latter more appealing to mainstream consumers.
+
+Tomas Turner, the CEO of Cosaic, is a Material Engineer from the Swiss Institute of Technology (EPFL). During his studies, he encountered the concept of alternative proteins and directly recognized it could be part of the solution to answer the climate and health challenges we face. After an internship at Planted Foods, he continued exploring his interest at EPFL. He conceived the idea of producing creamy fat using yeast, and won prestigious student grants to pursue and found the company. He is now developing this solution further at Cosaic with the mission of creating better products for people, the planet and businesses.
+
+In this interview, Tomas discusses the company’s strategic rebrand from Cultivated Biosciences, the breakthrough functionality of its flagship ingredient Cosaic Neo, and hoand its potential to elevate product performance and clean-label innovation in the plant-based sector.
+
+**Why did you decide to change the company name from Cultivated Biosciences to Cosaic, and what does the new name represent?**
+
+Back in 2021, I had the idea to grow fats from yeast, to provide texture solutions for vegan cheeses and get my parents to eat more plant-based.
+
+With time, our team learnt from the industry about much bigger needs than pure fat alternatives and discovered that our ingredient was much more powerful than “just fat”. It contains fats, but also proteins and fibers. It is the combination of those components that allows to naturally combine 8 key functionalities in 1 animal-free ingredient. Working closely with the industry, we now have a better understanding of our value proposition, evolved our narrative, and focused our go-to-market on the high-potential protein shake segment.
+
+This achievement marked a turn in the company’s roadmap and strategy. To clarify it to the world, we decided to rebrand.
+
+Cosaic is an simple, punchy brand name to be liked and remembered. It’s mosaic with a c. To refer to the mosaic of ingredients blending into 1 product. And the mosaic of our fats, proteins and fibers blending into 1 emulsion.
+
+**What makes Cosaic Neo so special compared to other ingredients on the market?**
+
+Cosaic Neo is a unique and patented yeast-derived emulsion that combines 8 functionalities into 1 single ingredient. Other ingredients are usually single purposed, either for one functionality, for bulk or for nutrition. Cosaic Neo improves the performance of the products while replacing additives and cleaning labels, but also improves the sensory in terms of creaminess and taste. This impact on both functionality and sensory is a very strong attribute of Cosaic Neo compared to other ingredients on the market.
+
+**How does Cosaic plan to stand out in the growing plant-based food industry?**
+
+Cosaic stands out by offering a yeast-derived emulsion that delivers superior functionality—creaminess, stability, and mouthfeel—compared to any plant-based or yeast-derived alternative on the market. While most yeast-based ingredients are purified proteins, flavors, or oils, our patented emulsion unlocks the full potential of the yeast in a completely different way. It enables food producers to achieve premium texture and nutrition without compromising on taste or clean labels—and crucially, without increasing cost-in-use. This combination of performance and affordability is what makes us different in a market that’s increasingly looking for both.
+
+**Cosaic Neo is said to solve problems in plant-based protein shakes. Can you explain how it improves the texture and taste of these products?**
+
+First, the inclusion of Cosaic Neo enables a very high concentration of proteins in protein shakes, to an amount that is impossible to reach without – up to 50g for a 330ml bottle! This is technically possible because Cosaic Neo lowers the viscosity of the food matrix, and prevents from gelling after UHT, which is the barrier that the industry has when it comes to developing high nutrient shakes.
+
+Then, we’ve organised a sensory blind tasting with a protein shake with and a protein shake without Cosaic Neo. Panelists directly noted the difference: the prototype with Cosaic Neo was notably creamier and tastier. Cosaic Neo masks the usual plant-protein off-flavours and it’s inherent creaminess also impacts the mouthfeel of the product.
+
+**Why is it important that Cosaic Neo allows for higher protein content in protein shakes, and how does it help consumers?**
+
+Health conscious consumers who buy protein shakes want a maximum of nutrition in a convenient ready-to-drink bottle. Food manufacturers want the best nutrition claims on the pack. We allow for both to happen by physically enabling higher nutrients load in the same volume.
+
+**What other types of products do you think will benefit the most from using Cosaic Neo?**
+
+Cosaic Neo can have an impact on all major alternative dairy and dairy applications, but we noticed traction specifically on:
+
+- Ready-to-drink protein and nutrition shakes
+- dairy-free milks, barista and coffee creamers
+- mayo & sauces
+- creamy liqueurs
+
+**How does Cosaic Neo help food developers create better products for consumers?**
+
+The current toolbox of food developers contains ingredients for nutrition (proteins, fibers), for bulk, and for functionality (additives). They need to pick and choose from those categories to get their product to tick all boxes. Cosaic Neo sets new rules for food ingredients: it reconciles the needs from the industry for more resilience and performance with the consumer needs for better and tastier products. How so? It cleans labels by replacing unwanted additives, improves the mouthfeel and the taste, improves the physical stability and much more.
+
+**What are the biggest challenges you face as you prepare to launch Cosaic Neo in the US and Europe?**
+
+The regulatory hurdle (GRAS and novel food) is the biggest challenge, given the context in the US and the long process in Europe. Luckily, we work with a novel composition of a yeast with Qualified Presumption of Safety. This means that we need to pass regulatory approval, but we already have a strong base of knowledge for authorities to prove its safety.
+
+**What are your long-term goals for Cosaic, and how do you see the company growing in the next few years?**
+
+Cosaic Neo is the first ingredient solution to be launched. Cosaic’s state-of-the-art biotechnology platform will enable further ingredient launches in the coming years, each tackling new industry challenges to create better products for people, business and the planet.",vegconomist.com,2025-04-04,20,"Cosaic: ""Cosaic Neo Sets New Rules for Food Ingredients"" - vegconomist - the vegan business magazine",article,0.04044606346,43,129,150.2440191
+https://vegconomist.com/organisations-and-brands/differential-bio/,false,Reports on a specific event (startup emerging from stealth and funding round) in a news-like format.,Differential Bio News - vegconomist - the vegan business magazine,"Find all Differential Bio news in chronological order with our extensive archive and stay informed on Differential Bio and the vegan, plant-based and cellular agriculture market.","Munich-based AI biotech startup Differential Bio has emerged from stealth to redefine biomanufacturing with its Virtual Scale-up Platform. The platform integrates advanced microbiology, lab automation, and artificial intelligence to eliminate bottlenecks in biomanufacturing. It aims to overcome one of the most significant hurdles in the industry — the slowness and expense of scaling bioprocesses from lab to industrial levels. Differential Bio has already raised €2 million in a pre-seed funding round led by Ananda Impact Ventures and ReGen Ventures. Other participants included Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and a prominent group of angel investors. The Virtual Scale-up Platform brings together three core innovations — advanced microbiology to miniaturize fermentation processes, robotics to automate lab workflows and generate high-quality data, and AI algorithms to …",vegconomist.com,2025-03-26,29,Differential Bio News - vegconomist - the vegan business magazine,article,0.01996094681,8,110,150.2440191
+https://vegconomist.com/products-launches/vinker-brings-plant-based-korean-crispy-chickn-us-first-time/,true,Reports on a specific business event (product launch) with factual details.,Vinker Brings Its Plant-Based Korean Crispy Chick’n to US for First Time - vegconomist - the vegan business magazine,"Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which","Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the United States.
+
+Vinker’s Korean Crispy Chick’n is a plant-based version of a popular Korean fried chicken dish. The product features bite-sized pieces made from soy protein, water, and soy oil, coated in a crispy batter and coated in a sweet-and-spicy sauce that mirrors traditional Korean flavors.
+
+## Success in Canada
+
+Since its debut in Vancouver in April 2024, the product has garnered positive responses from Canadian consumers. Vinker has partnered with local restaurants, including Hankki, a Korean street food franchise, and Pokerrito, a poke bowl chain, to serve the dish. The product is also available through Vegan Supply, a leading Canadian vegan retailer.
+
+## US market entry & entry plans
+
+The limited-time offering at Pop Up Grocer represents the first stage of Vinker’s US market entry. The company plans to officially expand in the US later in 2025, with a larger launch at the Summer Fancy Food Show in New York in June. At the trade show, Vinker will seek to connect with potential retail and distribution partners as part of its strategy for nationwide expansion.
+
+Vinker’s approach to plant-based food focuses on flavor, aiming to provide products that offer the indulgence of traditional comfort foods using entirely plant-based ingredients.
+
+“We’re thrilled to bring our Korean Crispy Chick’n to New York as a sneak peek of what’s to come. Vinker’s dream is to make plant-based food that’s fun and enjoyable by everyone – not just vegans,” said Marco Lee, founder of Vinker.",vegconomist.com,2025-04-10,14,Vinker Brings Its Plant-Based Korean Crispy Chick’n to US for First Time - vegconomist - the vegan business magazine,article,0.02406562792,29,137,150.2440191
+https://vegconomist.com/organisations-and-brands/m-food-group-2/,false,"This is a promotional article about a company and its products, not a news report of a specific event.",M FOOD GROUP News - vegconomist - the vegan business magazine,"Find all M FOOD GROUP news in chronological order with our extensive archive and stay informed on M FOOD GROUP and the vegan, plant-based and cellular agriculture market.","The world is changing – and so are our eating habits. More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality. This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …",vegconomist.com,2025-03-30,25,M FOOD GROUP News - vegconomist - the vegan business magazine,article,0.01969652027,8,109,150.2440191
+https://vegconomist.com/organisations-and-brands/natural-innovations/,false,Reports on a specific corporate action (rebranding) in a news-like format,Natural Innovations News - vegconomist - the vegan business magazine,"Find all Natural Innovations news in chronological order with our extensive archive and stay informed on Natural Innovations and the vegan, plant-based and cellular agriculture market.","Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences. Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website. “After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment …",vegconomist.com,2025-04-09,15,Natural Innovations News - vegconomist - the vegan business magazine,article,0.01999376278,8,110,150.2440191
+https://vegconomist.com/ingredients/kern-tec-responds-eu-tariffs-us-almonds-we-offer-crisis-proof-almond-alternative/,true,"Reports on a specific event (EU tariffs on US almonds) and a company's response, presented in a news-like format.",Kern Tec Responds to EU Tariffs on Us Almonds: “We Offer a Crisis-Proof Almond Alternative” - vegconomist - the vegan business magazine,"In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the","In response to the tariffs imposed by the US on steel and aluminum, the EU has decided on retaliatory measures that also affect almonds and soybeans from the USA. A counter-tariff of 25% has been imposed on US almonds, and the industries affected have already expressed their concerns about the potential impact.
+
+In 2024, the EU imported $ 1.2 billion worth of shelled almonds from the United States. Around 92% of almonds imported into the EU come from California, while European agriculture only covers around a third of European demand.
+
+## Kern Tec offers Europe an alternative
+
+Kern Tec explains: “As a European company, Kern Tec offers a crisis-proof almond alternative: ‘nut’ products made from apricot kernels have the advantage of being very similar to almonds in terms of appearance, taste, and nutritional profile. What has so far remained largely unused in the fruit industry in several thousand tons, Kern Tec transforms into high-quality raw materials through technological innovation.”
+
+Kern Tec’s raw materials are currently mainly used in the confectionery and baking industry, as crunch, filling, or topping, as well as in milk alternatives (drinks, yogurt, spreads, cheese, pudding). At the beginning of 2024, the private dairy Bauer launched a range of plant-based MoPro alternatives with Kern Tec under the “ZUM GLÜCK!” brand.
+
+## Preparing for global supply imbalances
+
+“Corona has shown us that we in Europe must have our own solutions ready if global imbalances arise. With the help of our technologies, we can process apricot kernels on an industrial scale and make a contribution to the emerging imbalances. The current market dynamics show that interest in apricot kernels as an additional security is growing significantly,” says Michael Beitl, Managing Director of Kern Tec.
+
+Kern Tec also emphasizes the positive side effect: “Apricot kernels do not have to be grown separately, as they are a by-product of the fruit industry. Their taste and nutritional values are comparable to almonds. However, they cause fewer CO₂ emissions, require less water and do not require any additional land.”",vegconomist.com,2025-04-17,7,Kern Tec Responds to EU Tariffs on Us Almonds: “We Offer a Crisis-Proof Almond Alternative” - vegconomist - the vegan business magazine,article,0.0343925854,24,132,150.2440191
+https://vegconomist.com/region/europe/uk/,false,"Reports on multiple specific events in the plant-based food market, including product launches, company closures, and partnerships.",UK: Latest Plant-based and Cellular Agriculture Market News from UK on vegconomist,"Latest News from UK and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in UK.","Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …
+
+La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited …
+
+Neat Burger, the vegan restaurant chain co-founded by Sir Lewis Hamilton and Leonardo DiCaprio, has announced the closure of all its UK locations, marking the end of its six-year run in the country, as reported by The Sun. The closures, which will result in the potential loss of approximately 150 jobs, come after a period of financial difficulties for the brand. Financial struggles in the UK The chain, established in 2019, had expanded to several cities, including London, Milan, and New York. Despite receiving positive reviews for its plant-based offerings, Neat Burger faced mounting challenges in recent years. In 2023, the company reported significant financial losses, with figures showing a 140% increase in losses, reaching £7.9 million for the year. At the time, Neat Burger …
+
+Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …
+
+UK bakery chain GAIL’s has announced it will drop its surcharge on soy milk, just weeks after PETA launched a national campaign urging it to make the change. Over 12,000 people have reportedly written to GAIL’s to request the end of the upcharge; in response, the chain confirmed it will stop charging for soy milk from May 21, though customers who choose oat milk will still have to pay extra. PETA says it will continue to urge GAIL’s and other chains to stop charging for all milk alternatives. Companies such as Starbucks, Pret A Manger, and Patisserie Valerie have already removed all their plant-based milk surcharges, while some others, including Café Nero and Costa, offer at least one milk alternative that does not cost extra. …
+
+UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
+
+Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …
+
+UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a variety of dishes, including stir-fries, pastas, and sandwiches. Tiba Tempeh also reports that it has secured a listing at supermarket chain Waitrose for three of its products — Original Block, Sweet Chilli Pieces, and the new Smoky Block. The products will initially launch at over 200 stores under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands. “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, co-founder of Tiba Tempeh. “We’ve crafted the tastiest protein-packed tempeh, which we know consumers …
+
+Freshcut Foods, a UK-based company supplying plant-led ingredients to the food industry, has announced it is rebranding to Natural Innovations. The change is said to mark the next stage of the company’s growth journey, as it increasingly focuses on food innovation and helping business customers adjust to changing consumer preferences. Natural Innovations has been supplying ingredients to global foodservice brands, food manufacturers, and recipe box providers for over 20 years, and the company says it has established itself as a clear market leader in bespoke, chef-led ingredients. The new name is accompanied by refreshed branding and an updated website. “After more than two decades of successfully growing Freshcut Foods, this new approach is a natural evolution of our company, reflecting our ambition for growth, commitment …
+
+Ivy Farm Technologies has appointed Gail Francis as its new Vice President of Commercial, effective immediately. Francis brings over 30 years of experience in the global food industry, having held leadership roles in major food manufacturers, brands, and startups across the UK, Europe, and international markets. Prior to joining Ivy Farm, Francis served as Director of Business Growth & Delivery at Naylor Nutrition. In this role, she was instrumental in securing investment for a plant-based production facility and helping to shape the company’s market strategy. “I’m excited to join Ivy Farm, a company at the forefront of the cultivated meat sector. As the food industry works to meet net-zero targets, cultivated meat will play a vital role in reducing emissions and shifting the food system …
+
+Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations. In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups. The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions …
+
+Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …
+
+The Vegan Society has announced the appointment of Libby Peppiatt as its new Chief Executive Officer, effective 14 May. Peppiatt, who was selected by the charity’s Council of Trustees, will su",vegconomist.com,2025-04-23,1,UK: Latest Plant-based and Cellular Agriculture Market News from UK on vegconomist,article,0.06824831167,92,231,150.2440191
+https://vegconomist.com/organisations-and-brands/culture-biosciences/,false,Reports on a specific corporate action (Culture Biosciences' new product) in a news-like format.,Culture Biosciences News - vegconomist - the vegan business magazine,"Find all Culture Biosciences news in chronological order with our extensive archive and stay informed on Culture Biosciences and the vegan, plant-based and cellular agriculture market.","Culture Biosciences has introduced a new solution for biotech and cellular agriculture teams: the Stratyx 250, a mobile, cloud-based bioreactor system designed to streamline process development. This new bioreactor promises to cut down on development time and costs, improve scalability, and simplify bioprocess monitoring and control, offering key benefits for growing companies in the cellular agriculture space. The Stratyx 250 is tailored to meet the specific needs of biotech companies, particularly those working on cellular agriculture, where efficient scaling and optimization are critical. Traditionally, bioreactor systems require extensive manual oversight, specialized expertise, and complex infrastructure to process vast amounts of experimental data. The Stratyx 250 addresses these challenges by combining automation, AI-driven data analysis, and cloud-based control, enabling remote monitoring and real-time adjustments. This means …",vegconomist.com,2025-04-02,22,Culture Biosciences News - vegconomist - the vegan business magazine,article,0.02043810197,8,111,150.2440191
+https://vegconomist.com/organisations-and-brands/atlantic-natural-foods/,false,Reports on a specific real-world event (bankruptcy filing) with news-style reporting,Atlantic Natural Foods News - vegconomist - the vegan business magazine,"Find all Atlantic Natural Foods news in chronological order with our extensive archive and stay informed on Atlantic Natural Foods and the vegan, plant-based and cellular agriculture market.","Atlantic Natural Foods (ANF) has become the latest in a long line of brands to be acquired by plant-based foods company Above Food. ANF is best known for TUNO, its vegan canned tuna alternative.
+
+Atlantic Natural Foods, a US plant-based company that owns brands such as Loma Linda, TUNO, Chick’n, and Neat, has filed for Chapter 11 bankruptcy protection. In a petition filed in the U.S. Bankruptcy Court for the Eastern District of Louisiana, Atlantic Natural Foods listed $10 million to $50 million in assets. The company also declared $1 million to $10 million in liabilities, with 100 to 199 creditors. Atlantic Natural Foods did not specify why it was filing for bankruptcy, but announced plans to reorganize its business. The news comes a few months after the company terminated a $30 million agreement that would have seen it acquired by vertically integrated plant-based food company Above Food. Both parties mutually agreed to the withdrawal, citing changes in the …",vegconomist.com,2025-04-22,2,Atlantic Natural Foods News - vegconomist - the vegan business magazine,article,0.04562464741,80,229,150.2440191
+https://vegconomist.com/products-launches/heura-swap-launch-plant-based-chicken-fillet-2000-european-supermarkets/,true,Reports on a specific corporate action (product launch) in a news-like format,"Heura and SWAP Launch Plant-Based Chicken Fillet Across 2,000 European Supermarkets - vegconomist - the vegan business magazine","Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named ""Suprême,"" is now","Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025.
+
+“We have joined forces with a common goal—to break the mold”
+
+
+The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A.
+
+This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry into mass retail. We have joined forces with a common goal—to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” stated Christel Delasson, VP of Sales and Marketing at SWAP.
+
+SWAP, founded in 2020 and rebranded from Umiami in 2024, specializes in plant-based whole cuts. The Suprême is its flagship product, developed using a proprietary process to replicate the fibrous texture of animal meat. The company launched in the US market in mid-2024, starting in Chicago.
+
+Retailing at €4.99 in France, the Suprême is positioned as a versatile whole-cut alternative that can be prepared in multiple formats, such as grilled, breaded, or fried.
+
+## Strengthening market presence in France
+
+The collaboration allows Heura to expand its portfolio in France, the company’s second-largest market after Spain. Marc Coloma, CEO and co-founder of Heura explained, “This collaboration allows us to continue offering excellent products without compromise, with superior nutritional quality and a positive impact on the planet. With over 2,000 points of sale, French consumers will now have access to this new innovation.”",vegconomist.com,2025-04-02,22,"Heura and SWAP Launch Plant-Based Chicken Fillet Across 2,000 European Supermarkets - vegconomist - the vegan business magazine",article,0.0246064136,27,138,150.2440191
+https://vegconomist.com/organisations-and-brands/kraft-heinz/,false,Reports on a specific event (Kraft Heinz introducing a new product) in a news-like format.,Kraft Heinz News - vegconomist - the vegan business magazine,"Find all Kraft Heinz news in chronological order with our extensive archive and stay informed on Kraft Heinz and the vegan, plant-based and cellular agriculture market.","Established legacy food companies like Kraft Heinz Co, Tyson Foods, Inc., and Kroger Co, are increasingly expanding their plant-based offerings to join purpose-built plant-based food companies like Beyond Meat Inc and Else Nutrition in the rapidly growing plant-based business market.
+
+Kraft Heinz has introduced its first plant-based dessert, JELL-O Oat Milk Chocolate Pudding, marking the brand’s entry into the plant-based food sector. This new product, which is lactose-free, vegan, and made with oat milk, is now available in 4-packs at retailers across the US. The pudding, which mimics the same creamy texture and rich chocolate flavor JELL-O is known for, is crafted to meet the growing demand for dairy-free alternatives. Oat milk was chosen as the base due to its creamy consistency and mild flavor. The chocolate variety pays homage to the original flavor introduced by JELL-O in the 1930s. The company states that, given pudding’s popularity in American households and the growing prevalence of milk allergies among both children and adults, the new product …",vegconomist.com,2025-04-15,9,Kraft Heinz News - vegconomist - the vegan business magazine,article,0.05986701865,93,237,150.2440191
+https://vegconomist.com/investments-finance/cellular-agriculture-startups-stand-out-early-stage-capital/,true,Reports on a specific study and its findings in the cellular agriculture field.,How Can Cellular Agriculture Startups Stand Out When Seeking Early-Stage Capital? - vegconomist - the vegan business magazine,A new peer-reviewed study has examined what venture capitalists prioritize when investing in cellular agriculture startups.,"A new peer-reviewed study has examined what venture capitalists prioritize when investing in cellular agriculture startups.
+
+The study was conducted by Fabian Baumann, Senior Strategy Associate at precision fermentation startup Formo, and Prof. Dr. Marc Mehlhorn of TH Köln. It is published in the journal Entrepreneurial Business and Economics Review.
+
+The aim of the research was to discover what makes cellular agriculture startups stand out during the initial venture capital screening phase. By questioning 44 investors in the field, the authors uncovered three factors:
+
+**Scalability —**Startups must be able to grow quickly and affordably.**Entrepreneurial spirit —**Teams must show drive and resourcefulness.**Product/tech value-add —**The innovation must clearly solve a problem or create a step change.
+
+## “Interesting starting point for further research”
+
+Unlike in most sectors, scalability and product value came before team criteria. For founders, attitude and vision were found to matter more than experience. These insights could inform how startups pitch, increasing their likelihood of success.
+
+Based on the results, the research suggests that policymakers should build open-access R&D and enable infrastructure that lowers scaling risk.
+
+Investments in cultivated meat and fermented products fell in 2023, making it even more important that startups seeking funding tailor their proposals as effectively as possible.
+
+“This research is the first to explore cellular agriculture investors’ investment criteria when screening early-stage ventures in the cellular agriculture domain,” said the study. “Our findings differ from those previously identified for non-specific industries, but as this is one of the first studies on investment criteria in cellular agriculture, it provides an interesting starting point for future research.”",vegconomist.com,2025-04-17,7,How Can Cellular Agriculture Startups Stand Out When Seeking Early-Stage Capital? - vegconomist - the vegan business magazine,article,0.02334286836,24,127,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/researchers-develop-hollow-fiber-bioreactor-improve-cultivated-meat-texture-scale/,true,Reports on a specific scientific development (bioreactor for cultivated meat) with news-style reporting,Researchers Develop Hollow Fiber Bioreactor to Improve Cultivated Meat Texture and Scale - vegconomist - the vegan business magazine,"“We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji","Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production.
+
+## Hollow fibers for nutrient delivery
+
+“We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a major limitation in traditional tissue engineering.
+
+The research team demonstrated the success of their system by biofabricating centimeter-scale chicken skeletal muscle tissues using a Hollow Fiber Bioreactor (HFB) with 50 hollow fibers. They then scaled up the system, producing a 10-gram piece of whole-cut chicken meat using 1,125 hollow fibers. This innovation could improve not only texture but also flavor, making cultivated meat more comparable to conventional meat.
+
+## Accelerating commercial viability
+
+“Cultured meat offers a sustainable, ethical alternative to conventional meat. Our technology enables the production of structured meat with improved texture and flavor, potentially accelerating its commercial viability,” Takeuchi says.
+
+Beyond food production, the technology could have further applications in regenerative medicine and biohybrid robotics, where it could support the development of functional tissues and even organs. However, there are still challenges to overcome, including improving oxygen delivery in larger tissues, automating fiber removal, and transitioning to food-safe materials.
+
+Takeuchi continues, “We overcame the challenge of achieving perfusion across thick tissues by arranging hollow fibers with microscale precision. The next steps include improving the mechanical properties of the tissue and adapting the technology for other applications such as organ fabrication.”",vegconomist.com,2025-04-17,7,Researchers Develop Hollow Fiber Bioreactor to Improve Cultivated Meat Texture and Scale - vegconomist - the vegan business magazine,article,0.03799737058,22,128,150.2440191
+https://vegconomist.com/marketing-and-media/beyond-meat-la-vies-brandmance-leads-new-burger-joint-campaign-uk/,true,"Reports on a specific partnership and product launch with quotes and details, presented in a news-like format.",Beyond Meat and La Vie's 'Brandmance' Leads to New Burger and Joint Campaign in the UK - vegconomist - the vegan business magazine,"""The brandmance between La Vie and Beyond Meat is only just getting started""","Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort.
+
+“The brandmance between La Vie and Beyond Meat is only just getting started”
+
+
+The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both brands’ messaging around the benefits of choosing plant-based products.
+
+Rob Bennett, general manager EMEA at Beyond Meat, explained, “We’re really excited to be launching our new ‘All Taste, No Worries’ campaign, which spotlights the importance of animal welfare. We’ve loved working together with La Vie – their plant-based bacon is the perfect complement to our Beyond Burger. Together, we can inspire more people to try great-tasting plant-based meat, no sacrifice required.”
+
+## New burger collaboration
+
+To mark the collaboration, Beyond Meat and La Vie have introduced the Beyond La Vie Burger. This plant-based creation combines a Beyond Meat patty with La Vie’s smoked bacon, served in a toasted bun. The product is available at major UK retailers such as Sainsbury’s, Tesco, Waitrose, and Ocado.
+
+Additionally, consumers can experience the combination at Honest Burger in their Bacon Plant 2.0 offering. Fans of the brands are also encouraged to follow La Vie’s UK Instagram page for the chance to win limited edition items and Beyond La Vie burger boxes.
+
+Romain Jolivet, CMO of La Vie, noted, “As a society, we need to rethink how we eat meat. Joining forces with Beyond Meat is a great opportunity to show everyone just how delicious our plant-based meat can be. The brandmance between La Vie and Beyond Meat is only just getting started.”",vegconomist.com,2025-04-01,23,Beyond Meat and La Vie's 'Brandmance' Leads to New Burger and Joint Campaign in the UK - vegconomist - the vegan business magazine,article,0.02477799318,26,134,150.2440191
+https://vegconomist.com/organisations-and-brands/bioceres-group/,false,Reports on a specific corporate action (business combination) with a clear date and factual details.,Bioceres Group News - vegconomist - the vegan business magazine,"Find all Bioceres Group news in chronological order with our extensive archive and stay informed on Bioceres Group and the vegan, plant-based and cellular agriculture market.","Moolec Science, a producer of animal proteins through molecular farming, has entered into an all-stock business combination with Bioceres Group Limited and related entities. The deal, finalized on April 17, 2025, will position Moolec as the parent company of Bioceres Group, Nutrecon LLC, and Gentle Technologies Corp., creating a larger entity focused on innovation in food production and sustainability. Moolec uses molecular farming to produce animal proteins and nutritional oils by engineering plants to carry animal protein genes. This approach allows for the production of proteins typically sourced from animals, but using plant-based systems, which could provide a more sustainable and scalable alternative. In the new structure, Moolec will issue up to 87 million new shares and 5 million warrants to the shareholders of the …",vegconomist.com,2025-04-23,1,Bioceres Group News - vegconomist - the vegan business magazine,article,0.01984784472,8,110,150.2440191
+https://vegconomist.com/category/protein/,false,"This is a category page with multiple articles, not a single news article.",Protein: Latest News 2025 - vegconomist: the vegan business magazine,none,"Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …
+
+Stefania Stoccuto oversees the Global Business Development activities related to Future Food at Siemens. She is responsible for the growth and acceleration of Siemens’ solutions portfolio in the Controlled Environment Agriculture & Alternative Proteins market, by fostering collaborations and developing an ecosystem for leveraging new opportunities. In this guest post, Stefania discusses how a holistic, end-to-end approach is addressing key challenges in the alternative protein industry, from improving production efficiency to ensuring sustainability. As consumers increasingly demand more sustainable and ethical food choices, alternative proteins derived from sources like microalgae, mycelium, and cell-based cultures are rapidly gaining attention. To support this transformation, innovative technologies are being deployed to make protein production more efficient, cost-effective, and environmentally friendly. A key player driving this change is leveraging …
+
+The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …
+
+PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …
+
+The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the construction of a pea protein processing plant in Lidköping, Sweden. This investment is designed to bolster food security and reduce the European Union’s reliance on imported proteins, aligning with the EU’s broader goals of enhancing self-sufficiency in plant-based protein production and promoting sustainable agricultural practices. The new facility, expected to be completed by mid-2027, will have an annual processing capacity of more than 40,000 tons of peas, primarily sourced from Lantmännen’s farmer members. The plant will produce pea protein isolate, a key ingredient for plant-based foods such as protein bars, drinks, dairy alternatives, and meat substitutes. The investment is also anticipated to …
+
+At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
+
+Earlier this year, European Parliament members Anna Strolenberg and Sigrid Friis wrote a letter to Agriculture Commissioner Christophe Hansen, calling on him to develop an EU strategy on protein diversification. The letter was supported by a broad coalition of MEPs from across the political spectrum. The MEPs urged the European Commission to develop a comprehensive strategy to support alternative proteins, including targeted support to help farmers and value chain actors scale up protein crop production. They also called for strengthened investments in innovation, positioning the EU as a global leader in sustainable protein development. Now, Strolenberg and Friis have received a response from Hansen, indicating that the Commission commits to developing a comprehensive plan to tackle Europe’s protein challenges. The plan will reportedly take a …
+
+Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …
+
+The world is changing – and so are our eating habits. More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality. This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …
+
+French precision fermentation company Bon Vivant has announced that it is rebranding to Verley and launching a new portfolio of functionalized dairy proteins said to be the first of their kind. The new name reflects the company’s international ambitions and strong connection to France, especially the Lyon region where many villages end in -ey. Verley aims to honor the dairy traditions and craftsmanship of these villages while pioneering a more sustainable way to produce dairy products. The name change is accompanied by a new brand identity, a new logo, and a fully redesigned website. The news comes as Verley launches a complete range of functionalized dairy proteins that is claimed to deliver superior nutrition and advanced functionality. FermWhey™ range Verley claims to be the first …
+
+A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050. The authors outline the challenges posed by population growth and environmental issues, noting that Israel has a low self-sufficiency ratio in food groups such as cereals, legumes, and nuts. This increases the country’s reliance on imports and its vulnerability to global supply chain disruptions. Consequently, boosting domestic production of non-animal proteins could enhance Israel’s resilience to geopolitical and economic uncertainties, while simultaneously reducing the environmental impact of producing and importing animal products. Greenhouse gas emissions, land use, and water consumption could all be significantly decreased. The report suggests aligning the Israeli diet with Mediterranean diet …
+
+GoodMills Innovation, a subsidiary of the GoodMills Group, Europe’s largest milling organisation, has introduced a new plant-based protein ingredient designed for use in meat analogue applications requiring layered, fibrous textures. The product, VITATEX® Wheat Fava Flakes SVP Pro, combines wheat gluten and fava bean protein through a co-texturisation process, resulting in a structure intended to replicate the fibrous nature of animal meat. The co-extrusion method used in the production of the flakes enables protein cross-linking that creates a cohesive matrix with defined layers. According to Antje Dittrich, application manager plant-based at GoodMills Innovation, “While limited cross-linking occurs when proteins are individually textured and then blended, the co-extrusion process incites strong cross-linking activity that results in a stable, cohesive structure with distinct layers and a long-lasting …
+
+Grassa, a Dutch company working to extract protein from grass, has raised €3.6 million to further develop its technology. Investors in the round included Perspectieffonds Gelderland (PFG) — a Gelderland province fund managed by Oost NL — along with existing shareholders Fransen Gerrits and Brightlands Venture Partners. The funding will be used to scale up Grassa’s technology, demonstrate its benefits to dairy farmers, and develop edible grass protein for humans. Grassa’s technology creates “unlocked grass”, which contains less unstable protein than normal grass, along with grass juice, from which protein can be extracted. The unlocked grass reduces methane and nitrogen emissions from cows when used as feed, while the grass protein provides a sustainable alternative to soy protein. Grassa has discovered that 50% of the …
+
+ACI Group, a global supplier of functional ingredients, has announced that it is expanding its plant-based protein line in response to increasing demand. The company is introducing a new range of pea, soy, and wheat proteins, along with a plant-based protein concentrate blend. The ingredients have been designed to meet goals such as taste, texture, protein claims, shelf life, and overall product appearance; they provide solutions for a range of applications, including meat alternatives, protein bars, and more. The range includes: “Functionality without compromise” Research indicates that the global alternative protein market will be worth over $40 billion by 2030, driven by growing awareness of sustainability issues and increased venture investments in the industry. Pea protein is expected to grow particularly rapidly, with the market …
+
+Solar Foods has signed a Memorandum of Understanding (MoU) with two international customers regarding the commercialization of 6,000 tonnes of its air-based protein, Solein, per year. The MoUs are a joint plan of the companies and outline the principles of the planned collaboration. Solar Foods has already been working with the companies on research and product development. If the collaboration leads to a binding agreement, the 6,000 tonne volume would correspond to approximately half the full production capacity of Solar Foods’ Factory 02, which is now in its pre-engineering phase and is aimed to be fully operational in 2030. The facility has an annual planned capacity of 12,800 tons, almost a hundred times that of the company’s Factory 01. “These agreements serve as compelling proof …
+
+AI-powered ingredient discovery company Shiru has partnered with plant biotechnology pioneer GreenLab to commercialize novel food proteins made using GreenLab’s proprietary corn expression system. The collaboration will give Shiru access to a high-yield, scalable manufacturing platform that extends beyond microbial and precision fermentation, enabling the production of functional ingredients across bioindustrial applications. The initial focus will be on CPG. As part of the partnership, Shiru’s AI technology will be used to rapidly discover high-performance proteins, while GreenLab’s corn system will help bring sustainable ingredients to market faster. Corn-based protein production can reportedly outperform traditional fermentation, reducing costs and making novel proteins more affordable for food brands. By using plants as natural biofactories, more protein can be produced with less energy, reducing environmental impact and ensuring …
+
+Burcon NutraScience Corporation, a developer of plant-based protein technologies, announced that its alliance partner, RE ProMan, LLC, has completed the acquisition of a protein production facility in Galesburg, Illinois. The facility will be used to integrate Burcon’s protein processing technologies, with commercial-scale production expected to begin in the first half of 2025. John Vassallo, a director at Burcon, stated that the facility was selected based on its infrastructure and suitability for the company’s protein production needs. “The Galesburg facility was our top choice, offering the infrastructure needed to bring Burcon’s innovative protein products to market,” he said. This marks the first time Burcon has operational control over a commercial production facility. The company develops plant-based protein ingredients derived from sources such as pea, canola, soy, …
+
+Finnish food tech company Solar Foods has received an additional €10 million in funding from Business Finland to support the development, regulatory approval, and commercialization of its Solein protein. The grant is part of the company’s Important Projects of Common European Interest (IPCEI) funding, which was approved by the European Commission. The funding increase is part of a €33.6 million tranche first approved in December 2022. Business Finland has adjusted the amount following an updated cost estimate and has extended the project deadline by one year to December 31, 2026. This additional support comes through a supplementary Recovery and Resilience Facility (RRF) funding call aimed at projects related to low-carbon hydrogen production, storage, and carbon capture utilization. Investment in production facilities Solar Foods’ overall IPCEI …
+
+Ingredients startup Vivici has introduced Vivitein™ BLG, a precision-fermented dairy protein, to the US market. The beta-lactoglobulin (BLG) protein, produced without the use of animals, is positioned for use in the active nutrition sector, which was valued at $28.4 billion globally in 2023. Vivici, founded in 2023 and backed by dsm-firmenich and Fonterra, specializes in precision fermentation technology. The company’s flagship ingredient, Vivitein™ BLG, is self-affirmed as Generally Recognized as Safe (GRAS) in the US and is available for B2B customers developing products such as protein beverages, powders, and bars. According to Vivici, the ingredient offers functional benefits, including improved solubility in water-based drinks, rapid absorption in protein powders, and a texture comparable to traditional dairy-based protein bars. Vivici CEO Stephan van Sint Fiet stated …
+
+Felix Ockert is the New Food Account Manager at Siemens, responsible for the German market. With 10 years of experience in food production machinery and as a trained food technologist and brewer, he brings extensive industry expertise. In his role at Siemens, Felix advises and supports customers from the food industry in optimizing their production facilities and processes using state-of-the-art automation and digitalization solutions. His deep understanding of industry requirements and his many years of experience help him develop customized solutions that significantly improve productivity, quality and sustainability in food production. In this guest contribution, he discusses the significance of a digital process twin in food processes with the aim of improving efficiency and product quality. The Need for Efficient and Sustainable Production Methods in …",vegconomist.com,2025-04-18,6,Protein: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07155715948,93,209,150.2440191
+https://vegconomist.com/products-launches/tiba-tempeh-smoky-tempeh-block-waitrose-listing/,true,Reports on a specific event (product launch and listing) in a news-like format.,"Tiba Tempeh Launches Smoky Tempeh Block, Gains Waitrose Listing - vegconomist - the vegan business magazine","UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a","UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a variety of dishes, including stir-fries, pastas, and sandwiches.
+
+Tiba Tempeh also reports that it has secured a listing at supermarket chain Waitrose for three of its products — Original Block, Sweet Chilli Pieces, and the new Smoky Block. The products will initially launch at over 200 stores under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands.
+
+“We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, co-founder of Tiba Tempeh. “We’ve crafted the tastiest protein-packed tempeh, which we know consumers will love. We think this is the tastiest tempeh on the market, and we can’t wait for people to try it.”
+
+The Smoky Tempeh Block will debut at Ocado on April 18, before arriving at Sainsbury’s later in the month. All three tempeh varieties will launch at Waitrose on April 30.
+
+## Rapid growth fuelled by rising demand
+
+Last month, Tiba Tempeh announced that it had secured more than £1.1 million in funding after reportedly seeing its retail sales value increase by a huge 736% in the past year. The company is now said to be the fastest-growing brand in the UK chilled meat-free category.*
+
+Tiba Tempeh says its products are gut-friendly and rich in fibre and protein, providing over 19g of protein per 100g. The tempeh is also organic, vegan, and gluten-free. Last year, the company gained listings at Sainsbury’s and Morrisons.
+
+“Our brand’s rapid growth is fuelled by rising consumer and retailer demand for more clean-label, healthier options,” said Longton. “With nearly 70% of consumers concerned about highly processed meat substitutes**, Tiba Tempeh is responding to this need by offering products made from 100% natural ingredients with minimal processing.”
+
+*Nielsen IQ | Chilled meat alternatives | GB total coverage | Latest 52 weeks – w/e 22/02/2025
+
+**Mintel UK meat substitutes market report 2024",vegconomist.com,2025-04-10,14,"Tiba Tempeh Launches Smoky Tempeh Block, Gains Waitrose Listing - vegconomist - the vegan business magazine",article,0.02438678233,26,132,150.2440191
+https://vegconomist.com/company-news/ivy-farm-appoints-gail-francis-lead-commercial-efforts-premium-cultivated-wagyu-beef/,true,Reports on a specific corporate action (appointment of a VP) in a news-like format.,Ivy Farm Appoints Gail Francis to Lead Commercial Efforts for Premium Cultivated Wagyu Beef - vegconomist - the vegan business magazine,"Ivy Farm Technologies has appointed Gail Francis as its new Vice President of Commercial, effective immediately. Francis brings over 30 years of experience in","Ivy Farm Technologies has appointed Gail Francis as its new Vice President of Commercial, effective immediately. Francis brings over 30 years of experience in the global food industry, having held leadership roles in major food manufacturers, brands, and startups across the UK, Europe, and international markets.
+
+“Gail’s expertise […] will be invaluable as we prepare to launch and expand cultivated meat on a global scale”
+
+
+Prior to joining Ivy Farm, Francis served as Director of Business Growth & Delivery at Naylor Nutrition. In this role, she was instrumental in securing investment for a plant-based production facility and helping to shape the company’s market strategy.
+
+“I’m excited to join Ivy Farm, a company at the forefront of the cultivated meat sector. As the food industry works to meet net-zero targets, cultivated meat will play a vital role in reducing emissions and shifting the food system towards sustainability. Establishing long-term partnerships with global food brands and manufacturers will be essential, and Ivy Farm’s capability to produce high-quality products at scale positions it well to lead this transition,” stated Francis.
+
+At Ivy Farm, Francis will oversee the company’s commercial development, focusing on scaling operations and advancing the regulatory approval process for its cultivated Wagyu beef product. This product, which is being developed for multiple global markets, is positioned as a high-end, sustainable alternative to traditional beef.
+
+## Regulatory approval & global expansion plans
+
+Ivy Farm Technologies is currently working with regulatory bodies worldwide as it aims to secure approval for its cultivated Wagyu beef, a product that seeks to redefine premium meat with sustainability at its core.
+
+The company is preparing for a significant launch, and Francis’ appointment comes at a crucial time, as the UK has seen positive momentum in cultivated meat initiatives. Recent developments such as the introduction of the Food Standards Agency (FSA) Sandbox and the establishment of the National Alternative Protein Innovation Centre (NAPIC) have contributed to a more favorable regulatory environment.
+
+Harsh Amin, interim CEO of Ivy Farm, expressed confidence in Francis’ ability to guide the company through its next phase of growth. “Gail’s expertise across the global food industry will be invaluable as we prepare to launch and expand cultivated meat on a global scale,” noted Amin.",vegconomist.com,2025-04-07,17,Ivy Farm Appoints Gail Francis to Lead Commercial Efforts for Premium Cultivated Wagyu Beef - vegconomist - the vegan business magazine,article,0.02594810379,28,136,150.2440191
+https://vegconomist.com/organisations-and-brands/aleph-farms/,false,"Reports on specific events related to Aleph Farms, including funding rounds, regulatory approvals, and partnerships, in a news-like format.",Aleph Farms News - vegconomist - the vegan business magazine,"Find all Aleph Farms news in chronological order with our extensive archive and stay informed on Aleph Farms and the vegan, plant-based and cellular agriculture market.","Israeli cultivated meat producer Aleph Farms has raised $29 million in a funding round to expand production capacity and implement a revised biomanufacturing process. The round includes $22 million through a Simple Agreement for Future Equity (SAFE) and an additional $7 million from existing investors. The company expects to raise a further $10–15 million in the coming months as part of the same round. The capital will support the expansion of Aleph’s pilot facility in Rehovot, Israel, and the development of intermediate-scale production sites in Europe and Asia. These new facilities are intended to operate under the company’s updated ‘1.2’ production platform, which combines cell proliferation and differentiation in a single bioreactor. The updated method removes the need for scaffolding and a secondary tissue bioreactor, …
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+In a recent Future of Foods interview, Alex Crisp, spoke to CEO and founder Didier Toubia on the progress of Aleph Farms. The company, which has been at the forefront of the cultivated meat industry, now has permission in at least one jurisdiction to sell its cultivated beef (Aleph Cuts) is doubling down on efficiency, market alignment, and looking at scalability. “Cultivated meat is a new animal protein category that is actually meeting expectations for a more sustainable, healthier, and delicious new experience,” Aleph Farms explains. “Instead of farming the whole animal, slaughtering them, and then harvesting meat from their carcass, we’re able to directly grow the developed part of the animal—the interesting products out of its whole body.” One of the biggest milestones for …
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+Israel’s Aleph Farms has submitted a regulatory approval application to sell its cultivated beef products in Thailand, marking the country’s first application for a cultivated meat product. The safety dossier was filed to the National Center for Genetic Engineering and Biotechnology (BIOTEC) under the Thai Food and Drug Administration (FDA) guidelines for novel foods. While timelines can be uncertain, a novel food regulatory process can take around 18 months, which means the regulatory green light could arrive mid-2026. Upon receiving approval, Aleph Farms plans to sell its flagship product, the Petit Steak, under the Aleph Cuts brand with partner and investor Thai Union, a global leader in animal protein. Co-founder and CEO Didier Toubia shares, “Like many of its neighboring countries, Thailand currently imports the majority …
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+Aleph Farms recently hosted a chef evaluation in Thailand for its cultivated beef steaks, Aleph Cuts, to gather insights from experts as it prepares to introduce a product in the country. After conducting workshops with chefs to meet local culinary preferences, the “world’s first cultivated beef steaks,” were presented to local food industry professionals in Bangkok. The initiative also received media attention from the Associated Press (AP), which covered the tasting in a video. Amir Ilan, resident chef at Aleph Farms, grilled two thin, seasoned cuts for a taster dish in front of the attendees. AP described the scene as filled with the aroma of cooked meat, while the cultivated beef generated positive reactions for its taste. Thomtanut Hatayodom, founder of Thai food chain Easy! Buddy, …
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+Since Singapore became the first country to approve cultivated meat in 2020, a favorable regulatory environment has been growing in some nations while others have opted to ban the technology. Currently, worldwide, 174 companies are developing cultivated meat from cells, rather than farming animals or fishing. This milestone signifies a major achievement for an emerging industry that has had to build practically everything from the bottom up. Today’s summary highlights the world’s cultivated meat approvals and the latest submissions from companies eager to offer consumers new cultivated products. Singapore Cultivated chicken Singapore pioneered the approval of cultivated meat with GOOD Meat‘s chicken in 2020. Since then, the product, a mix of 70% meat made from chicken cells and plant ingredients, has been cooked by chefs and served in fine …
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+Israeli biotech Aleph Farms announces a partnership with the AI-powered insights platform BioRaptor to streamline and lower the costs of its cultivated meat production process by integrating cutting-edge AI technology. Aleph Farms, the first and only company to receive regulatory approval for cultivated beef, is preparing to produce larger volumes of its products, Aleph Cuts, in Israel and Thailand. In Thailand, it will install a large-scale manufacturing plant, targeting Southeast Asia as its central hub. Its growth approach involves strategically expanding its production capacity to ensure long-term success and minimize risks. The partnership with BioRaptor is a key part of this strategy, as it will enable the implementation of advanced tools in R&D to optimize processes before making significant infrastructure investments. Dr Neta Lavon, CTO …
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+In addition to scaling and cost hurdles, cultivated meat production faces the unique challenge of developing final products that meet the consumer’s expectations of conventional animal-based meat, including larger pieces akin to whole cuts. However, most prototypes are made from ground meat and do not look exactly like whole cuts. Why is this the case? 3D scaffolds Companies in the space are experimenting with 3D structures or scaffolds to recreate the structure and taste of animal tissue to make complex products such as steaks, filets, and even burgers. In animals, the extracellular matrix (ECM), a structure made of proteins and carbohydrates, supports the cells and guides them in their growth journey: differentiation and tissue development to make the different organs and body parts. Scaffolds for …
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+Cultivated beef company Aleph Farms has partnered with biomanufacturing experts BBGI and Fermbox Bio to produce cultivated meat at Thailand’s first production plant for cellular agriculture applications. Through the partnership, the companies aim to advance the development and production of cultivated meat in the region by focusing on production enhancement, cost optimization, and operational scale-up. BBGI is a Bio-Based Green Innovation company that manufactures and distributes bio-based fuel and high-value and well-being products. Fermbox Bio is a synthetic biology research and manufacturing company leveraging microbial fermentation and synthetic biology to create sustainable products, including cell media ingredients. Both companies have extensive experience in large-scale biomanufacturing design and operation. “We are excited to be part of this partnership — bringing together people and companies from across the world with …
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+Aleph Farms, a pioneer in Israel’s cultivated meat industry, announces regulatory approval from Israel’s Ministry of Health (MoH) through a “No Questions” letter, allowing the company to sell its cultivated beef to the public. This approval marks the world’s first approval for cultivated beef and positions Israel as the third country to approve cultivated meat products — after Singapore and the USA’s approval for cultivated chicken. It is also the first green light for cultivated meat in the Middle East. “2024 stands to be a landmark year for the advancement of regulatory pathways and commercialization of cultivated meat. With this historic regulatory approval, Israel’s Ministry of Health (MoH) has firmly cemented its leadership position in introducing world-changing innovation in a way that builds trust with consumers,” said …
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+Only a few days after becoming the first company to seek regulatory approval for cultivated meat in Europe, the Israeli company Aleph Farms announces it has submitted a pre-market authorization dossier to the Food Standards Agency (FSA) to launch cultivated beef steaks in the UK. The news comes just in time to celebrate tomorrow’s anniversary of the world’s first-ever cultivated beef burger, developed by Dr. Mark Post and presented in London ten years ago. Since then, the industry has achieved various milestones in bringing cultivated meat to consumers. While Aleph Farms seeks to launch Aleph Cuts in the old continent, cultivated meat has been available in Singapore since December 2020. And with recent FDA approvals, US consumers can try cultivated chicken at China Chilcano restaurant or at Bar Crenn. …
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+After becoming the first company to initiate the regulatory approval process for a cultivated meat product in Europe, Aleph Farms announces its first-ever Impact Report 2022. Developed in coordination with sustainability consultancy Anthesis, the study details its sustainability journey from its establishment in 2017 until the end of 2022. It aims to inspire other cultivated meat companies and propel efforts to launch products, explains the biotech company. “As a leader in sustainability and cellular agriculture, it is imperative that we practice transparency, which is indispensable for cultivating trust with stakeholders,” said Dr. Lee Recht, VP of Sustainability at Aleph Farms. Sustainability for future generations Aleph Farms argues that sustainability needs to be at the center of the production of cultivated meat to build more resilient food systems …
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+Israel’s Aleph Farms has submitted an application to Swiss regulators to sell its cultivated beef. Aleph Farm’s application to the Swiss authorities is submitted with the goal of selling the world’s first cultivated beef steaks under the Aleph Cuts brand in Switzerland, which would represent the first in the continent if approval is granted. A life-cycle assessment shows that cultivated beef could result in a reduction of 92% of carbon footprint if renewable energy is used in the production process, 95% of land use and 78% of water requirements, compared to conventional beef production. Swiss and EU regulatory processes In a manner similar to that of the European Union, the Swiss regulatory framework encompasses a robu",vegconomist.com,2025-03-26,29,Aleph Farms News - vegconomist - the vegan business magazine,article,0.06933145851,86,219,150.2440191
+https://vegconomist.com/organisations-and-brands/vegtech-invest/,false,"This page is a collection of articles and announcements related to VegTech Invest, not a single news article.",VegTech Invest News - vegconomist - the vegan business magazine,"Find all VegTech Invest news in chronological order with our extensive archive and stay informed on VegTech Invest and the vegan, plant-based and cellular agriculture market.","As climate pressures, consumer demand, and economic imperatives converge, the global food sector stands at the brink of systemic change. It isn’t a question of if, but of how fast. A recent conversation on The Plantbased Business Hour hosted by VegTech Invest’s CEO, Elysabeth Alfano, featured Dr. Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab at Dalhousie University. Their discussion reinforced a critical message: the time to invest in structural shifts—across yield innovation, value-added infrastructure, and supply chain transformation—is now. Canada’s role in the global shift to sustainable protein Dr. Charlebois described how Canada, a major agricultural player, is rapidly pivoting from traditional meat-centric models toward what he terms a “democratic protein play.” This emerging model emphasizes pulses and legumes like lentils, chickpeas, and …
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+Elysabeth Alfano is the CEO of Vegtech™ Invest and an advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an advisor to C-Suite interested in understanding the growth of whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth discusses how food tariffs, often seen as economic hurdles, can instead act as powerful catalysts for food innovation, driving investment in local production, AgTech, and alternative proteins. Tariffs: A Food Innovation Investment Opportunity By Elysabeth Alfano Tariffs on food are often viewed as a burden, raising prices for consumers and straining international trade relationships. However, for investors, these trade barriers can create …
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+CEO of VegTech™ Invest, Elysabeth Alfano, speaks with Caitlin Maclean, senior director of Innovative Finance at the Milken Institute and Holly Freishtat, senior director at Feeding Change. The investment landscape is undergoing a transformation as institutional and philanthropic investors increasingly turn their attention to food systems. Historically overshadowed by sectors like renewable energy and technology, food systems are now being recognized as both a major contributor to climate change and a critical area for financial growth. As discussed in the latest episode of Upside & Impact: Investing for Change, hosted by Elysabeth Alfano, CEO of VegTech Invest, the food industry is not only an essential component of human health and food security but also a significant factor in global economic resilience and sustainability. Food systems as …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth Alfano discusses why investing in food innovation will take center stage before 2030. She explores the inefficiencies and externalized costs of the current global food system, the role of alternative proteins in addressing these challenges, and the growing investment opportunities within the sector. Top Three Reasons Investing in Food Innovation Will Take Center Stage Before 2030 Why would the food system ever change? …
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+As the global economy faces mounting pressure from environmental degradation, investors and economists alike are grappling with a pressing question: Can economic growth persist if natural capital—the foundation of our ecological and economic systems—continues to erode? Paul Gruenwald, Global Chief Economist for S&P Global, tackled this issue on a recent episode of Upside & Impact: Investing for Change, hosted by VegTech Invest’s CEO, Elysabeth Alfano. The discussion centered around the economic implications of declining natural capital, including the tremendous pressure from our current food system, the necessity of integrating environmental considerations into financial models, and the potential for “green growth” to sustain economic expansion. The case for green growth Traditional economic models have long focused on physical capital—factories, infrastructure, and investment portfolios—while treating natural capital, such …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an advisor to a food innovation ET, and a consultant to C-Suite of multinational companies. She speaks internationally on the intersection of investing, sustainability, and food systems transformation and is also the host of the podcast, Upside & Impact: Investing for Change. In this article, which originally ran on Advisorpedia.com, Elysabeth Alfano explores the US Department of Defense’s significant investment in food innovation through the Distributed Bioindustrial Manufacturing Program (DBIMP). She examines how food security, supply chain resilience, environmental impact, and public health concerns drive this initiative, positioning food system transformation as both a national security priority and a major investment opportunity. Department of Defense Invests Heavily in Food Innovation: Why? The US Department of Defense is investing heavily …
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+What is the state of the American Farmer? Is food insecurity in the U.S. on the rise? What initiatives are upcoming to address feeding more people with fewer resources? What does the USDA science data tell us? Deputy Under Secretary of the USDA, Sanah Baig, joins CEO of VegTech Invest and host Elysabeth Alfano on The Plantbased Business Hour for the big knowledge drop just months before the Farm Bill drop. Specifically, they discuss: As we turn the corner into 2025, what is the USDA working on, given the need to feed a growing global population with fewer resources? How is the USDA prioritizing food systems transformation and the plight of the American farmer? What level of money is being spent on the future of agriculture, and what kind of …
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+Former US Ambassador to the United Nations Agencies for Food and Agriculture and Executive Director of The Food Systems for the Future, Ertharin Cousin, joins CEO of VegTech Invest, Elysabeth Alfano, on The Plantbased Business Hour to discuss the pivotal year of 2025 for food and other systems shifts. Specifically, they discuss: What is the Food Systems for the Future Institute? Given your long tenure as the Ambassador to the UN Agencies for Food and Agriculture and as Executive Director of the UN World Food Programme, how have you seen the landscape around global nutrition and food insecurity change? At COP28, the World Bank declared that Food Tech is Climate Tech. There is a growing understanding of the overlap of food systems and energy use, and food’s impact on …
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+Chief Investment Officer of VegTech Invest, Dr. Sasha Goodman, discusses the firm’s recent white paper, in conjunction with Harvard University students, on Stakeholder Engagement for Plant-based Innovation & Diversified Proteins. Along with host of The Plantbased Business Hour, Elysabeth Alfano, the two discuss the top 5 findings of the white paper and the impact on the diversified proteins sector. Specifically, they discussed What is the new white paper between VegTech™ Invest and Harvard’s Great Food Systems Transformation Course students? What prompted the White Paper on Best Practices for Stakeholder Engagement for Plant-based Innovation and Protein Diversification? Why is Stakeholder Engagement in Plant-based Innovation and Protein Diversification important? Of the 6 case studies in the paper, is there one that particularly stands out for you? What …
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+GenConnectU has recently introduced an on-demand educational offering, “Impact Investing with Plant-based Innovation,” targeted at those interested in sustainable investment practices. The course is led by Elysabeth Alfano, CEO of VegTech Invest, who brings substantial expertise in the plant-based investment sphere. The course curriculum is designed to educate enrollees on how to integrate ethical considerations into their investment choices, specifically focusing on the plant-based innovation sector. It aims to equip participants with the necessary knowledge and skills to navigate public markets with a sustainability-focused approach. Elysabeth Alfano’s professional background includes a start at The Kellogg Company and various executive roles before transitioning to a focus on sustainability investing and consulting. She has shared her insights on global stages, such as the United Nations and Yale …
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+VegTech™ Invest announces its Protein Diversification and Disclosures stakeholder engagement. VegTech™ Invest invests in companies utilizing plant-based Innovation (plant-based foods, cultivated meat, fermented proteins and the supply chains that support them) through their publicly traded ETF. The open-to-the public Protein Diversification and Disclosures initiative encourages companies, including those with emerging plant-based offerings, to advance and grow their plant-centric portfolio of products, enhancing biodiversity and financial resilience. It also advocates for enhanced transparency from all companies, including those already fully dedicated to plant-based products, to make protein diversification disclosures in line with the FAIRR and GFI framework. This will communicate to a wider audience the sustainable impact of plant-based Innovation proteins. Protein Diversification for Biodiversity and Financial Resilience By focusing on a diverse group of companies, …
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+Here, Elysabeth Alfano and Dr. Sasha Goodman of VegTech Invest give their predictions for 2024. “I do believe that plant-based and alternative proteins are in the right place at the right time! 2023 was such an odd year, but we are seeing the light at the end of the tunnel, at least as it pertains to investing in food systems transformation,” says Elysabeth. Predictions from VegTech Invest Chief Investment Officer, Dr. Sasha Goodman Continued Surge in Health-",vegconomist.com,2025-04-23,1,VegTech Invest News - vegconomist - the vegan business magazine,article,0.06416705226,62,183,150.2440191
+https://vegconomist.com/organisations-and-brands/beyond-meat/,false,"Reports on multiple specific events related to Beyond Meat, including product launches, financial results, and partnerships.",Beyond Meat News - vegconomist - the vegan business magazine,"Beyond Meat and the vegan, plant-based and cell-cultivated market. Discover the most important topics associated with Beyond Meat.","La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited …
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+Hollywood Bowl Group, the operator of bowling brand Hollywood Bowl and Putt & Play mini-golf centres, has announced the introduction of the Beyond Burger at all its UK locations. In a launch timed for the Easter school holidays, the meat-free burger arrived at 71 Hollywood Bowl centres and four Putt & Play locations on April 2. It aims to cater to the growing demand for plant-based options among families and groups. The Beyond Burger joins Hollywood Bowl’s Main Features line-up and costs £6.79. It is served in a brioche-style bun with lettuce and tomato. By default, the burger comes with fries, which are not vegan; however, customers can swap these for tortilla chips to make their meals fully plant-based. Extra toppings such as crispy onions …
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+Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …
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+Beyond Meat has reported its fourth-quarter and full-year 2024 financial results, revealing modest revenue growth in late 2024 alongside cost reductions and improved margins. However, the company continues to operate at a loss and has announced further restructuring efforts, including job cuts and the suspension of operations in China, as it targets profitability by the end of 2026. Beyond Meat generated $76.7 million in revenue for the fourth quarter of 2024, a 4% increase from the previous year. Full-year revenue declined by nearly 5% to $326.5 million. While the company reduced its net loss from $338.1 million in 2023 to $160.3 million in 2024, it remains unprofitable. CEO Ethan Brown stated that 2024 was a “pivotal year” for the company, noting improvements in cost control …
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+Beyond Meat has partnered with the National Basketball Players Association (NBPA) to introduce Go Beyond the Buzzer: A Plant-Based Cookbook Inspired by NBPA Members. The digital cookbook, set for release on February 12, features plant-based recipes contributed by NBA players, which showcase their preferred meals before and after games. Players such as Cade Cunningham, Kyrie Irving, and DeAndre Jordan have contributed recipes that incorporate Beyond Meat products, aiming to showcase plant-based eating within professional sports. Examples include Josh Hart’s “Beyond Hart Burrito” made with Beyond Steak, Damian Lillard’s vegan sloppy joe, and Jalen Brunson’s spicy rigatoni. The cookbook will be available for free online, with a limited number of hard copies distributed at select All-Star Weekend events. Beyond Meat at NBA All-Star Weekend Beyond Meat …
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+Beyond Meat has announced an expansion of its Beyond Steak product line with two new pre-seasoned varieties: Beyond Steak Chimichurri and Beyond Steak Korean BBQ-Style. The new offerings are now available in the freezer aisle at Sprouts Farmers Market stores across the United States. According to Beyond Meat, the expanded line aims to provide consumers with a convenient, plant-based alternative to traditional steak. The pre-seasoned steak tips are designed to replicate the texture and flavor of seared steak while meeting specific nutritional criteria. Each serving contains 20 grams of plant-based protein, 1 gram of saturated fat, and no cholesterol. The products have received certifications from the American Heart Association’s Heart-Check program and the American Diabetes Association’s Better Choices for Life program. “The original Beyond Steak …
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+Beyond Meat has announced the launch of its plant-based Beyond Steak in France, marking the product’s first entry into the French food service market. Starting in February 2025, the offering will be available to restaurants nationwide, aiming to provide a versatile option for those seeking plant-based menu additions. The Beyond Steak pieces, crafted from plant-based ingredients such as fava beans and wheat, are designed to replicate the taste and texture of conventional steak. Each 100g portion delivers 24g of protein and contains 182 calories, with only 1g of saturated fat and no cholesterol. The company also released a life cycle assessment (LCA) study of its Beyond Steak earlier this month, which found that the product generates 84% less greenhouse gas emissions and requires 93% less …
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+On December 20, 2024, Beyond Meat, Inc. (NASDAQ: BYND) released its 2023 ESG Report and announced its Beyond Steak life cycle assessment (LCA) study. Beyond Meat’s 2023 ESG Report covers topics such as health and nutrition, human capital, governance and climate management. The company has expanded its disclosures on climate and its approach to ESG, including a corporate-level GHG inventory across the company’s direct and indirect emissions (Scope 1, 2 and 3), an assessment of climate-related financial risk and opportunity, and an updated ESG materiality analysis. Beyond Steak LCA study The 2023 ESG Report also includes the results of Beyond Meat’s recently completed LCA study for Beyond Steak, a consumer favorite which delivers both a juicy, meaty taste and a nutrition profile that meets the …
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+Tortilla, a leading fast-casual Mexican restaurant chain in Europe, has announced a new collaboration with Beyond Meat to launch the Beyond Steak Chimichurri Burrito. The limited-time offering will be available at select Tortilla locations across the UK starting January 2, 2025, through February 6, 2025, or while supplies last. This new menu item is designed to offer a plant-based option for Veganuary, targeting meat eaters, flexitarians, and vegetarians alike. The Beyond Steak Chimichurri Burrito features Beyond Meat’s award-winning Beyond Steak, paired with a limited-edition chimichurri mayo, Mexican rice, pinto beans, guacamole, sweetcorn salsa, pickled onions, jalapenos, and tortilla chips—all wrapped in a warm flour tortilla. James Garland, food director at Tortilla, commented: “We’re proud to partner with Beyond Meat to be the first fast-casual restaurant …
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+As Veganuary approaches, Beyond Meat is set to launch its Beyond Smash burger at Tesco stores across the UK. The product has the same taste and texture as the original Beyond Burger, but with a slimmer patty that crisps up when cooked. Containing 16g of protein per 100g serving, the burger is said to be suitable for stacking in a bun or crumbling onto salad. Beyond Smash previously launched at Ocado and is kosher, halal, and vegan-certified. “We’re delighted to introduce Beyond Smash to Tesco customers as part of Tesco’s commitment to identify and increase tasty plant-based options both in-store and online,” said Molly Hannah, Assistant Buyer – Frozen Plant Based & Vegetarian at Tesco. “With its unbeatable taste and texture, the Beyond Smash is …
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+Beyond Meat and Wendy’s Georgia announce the launch of a new plant-based meat burger — the Wendy’s Plant Burger — in all 19 Wendy’s locations across Georgia. The collaboration targets the growing demand for meat-free options in the country and marks a further step in the company’s expansion across Europe, where plant-based food sales have been rising, signaling an interest in sustainable alternatives to animal products. The company’s presence on the continent remains strong, with new products launching through retail and food service in the UK, Germany, the Netherlands, Switzerland, Spain, Slovenia, Belgium, Italy, Romania, Austria, the Baltics, and Malta. Just last month, McPlant Nuggets made with Beyond Meat’s chicken rolled out to over 1,500 McDonald’s locations across France. “We’re proud to be partnering with Wendy’s …
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+Beyond Meat announces the nationwide release of its latest plant-based offering, Beyond Sun Sausage, at Whole Foods Market locations across the United States. This expansion follows an initial regional launch at Sprouts stores in late July, where the product achieved strong sales performance, positioning itself among the top-selling plant-based items in the natural grocery category, according to the company. Not just another meat substitute The introduction of Beyond Sun Sausage comes as a key part of Beyond Meat’s recent return-to-growth strategy, which the company discussed in its Q3 earnings report last week. The report highlighted that the company has achieved growth by implementing operational cost reductions, selective price increases, and shifts in its product sales mix, despite a reduction in total sales volume. Beyond Sun …
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+Beyond Meat has reported its financial results for the third quarter of 2024, demonstrating a promising return to growth. The company achieved net revenues of $81.0 millio",vegconomist.com,2025-04-22,2,Beyond Meat News - vegconomist - the vegan business magazine,article,0.0807640732,92,214,150.2440191
+https://vegconomist.com/organisations-and-brands/proveg-incubator/,false,"The content is a collection of announcements and summaries about ProVeg Incubator activities, not a single news article reporting on a specific event.",ProVeg Incubator News - vegconomist - the vegan business magazine,"Find all ProVeg Incubator news in chronological order with our extensive archive and stay informed on ProVeg Incubator and the vegan, plant-based and cellular agriculture market.","The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …
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+Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …
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+The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. We spoke with Lea Stockmeier, Project Director NFC and Senior International Event Manager at ProVeg, to learn about this year’s New Food Conference’s key highlights. What is unique about this year’s New Food Conference compared to previous editions? This year, the conference will not only focus on the consumer …
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+The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. Vegconomist is excited to return as the official media partner this year. Programme Highlights: NFC 2024, Startup Demo Day and Retailer Roundtable The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. Highlights include discussions on political goals, consumer narratives, and the evolving production landscape. A key event is the Demo Day, where startups from ProVeg …
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+The alternative protein industry is teeming with innovation, and the latest group of startups from ProVeg Incubator demonstrates the remarkable developments that are ahead. This year, five promising food-tech companies working on breakthroughs from cultivated seafood to cutting-edge ingredient encapsulation are poised to revolutionise our perspectives on food production and consumption. In its recent New Food Hub article, ProVeg International looks at what sets these companies apart. Here’s a preview of what’s to come. Food-tech startups for your radar Atlantic Fish Co: Founders Doug Grant and Trevor Ham established Atlantic Fish Co in 2022 to develop cultivated seafood with a focus on wild-caught marine white fish. In April 2024, they unveiled the ‘world’s first’ cultivated black sea bass. Optimized Foods: Founders Minami O. Maja Segerman …
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+Berlin-based ProVeg Incubator today reveals the five impact-driven startups that have been selected for the 12th cohort of its accelerator programme, designed for alt-protein startups driving food system transformation. This year’s programme has been revised and improved in order to create more opportunities for the participants to take their business to the next level. With an extension from 12 weeks to 20 weeks, the incubator now offers a kick-off week in Berlin for the founders to meet and attend workshops and events in-person, as well as additional mentoring and business support. The startups will take part in a series of workshops, fireside chats, and speaker-led sessions throughout the 20-week programme. ProVeg Incubator alumni that have gone on to succeed in their respective fields include Better Nature …
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+The ProVeg Incubator has released a new report to celebrate reaching the five-year mark and supporting over 100 startups. Titled Five Years, 100 Startups, and the Future of Food, the report argues that the alt protein sector is currently undergoing a “necessary correctional phase” but will ultimately come out stronger. While acknowledging that 2024-25 will be a challenging period due to difficult economic conditions, ProVeg believes that a new wave of improved plant-based products will provide cause for optimism. These products are price-competitive and feature cleaner labels and improved taste, addressing many of the criticisms often directed at plant-based alternatives. Furthermore, new products made via fermentation — along with the gradual approval of cultivated meat in some markets — could also boost the sector. Future …
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+The eight startups that form the 11th cohort of the ProVeg Incubator are set to showcase their innovations at a Demo Day on December 14. The Demo Day is the culmination of the 12-week incubator program, which teaches startups how to develop products, secure regulatory approval, and more. The pitches will be watched by food-tech investors, entrepreneurs, corporates, the media, researchers, and other industry professionals. Investors will quiz the startups about topics such as their founding team, technology, and value proposition. The startups taking part in the event are: Allium Bio (Singapore): Developing a novel technology for co-culturing microalgae and mycelium to create functional ingredients for plant-based foods. Poseidona (Spain): Making algal protein “the new soy” by turning seaweed by-products into protein for use in …
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+The ProVeg Incubator has unveiled the lineup for its 11th cohort, comprising eight startups set to revolutionize the alt protein industry with their products, including cultivated caviar, fermented ingredients, seasoning blends, and seaweed proteins. The 11th cohort includes entrepreneurs from Argentina, Spain, Bulgaria, Singapore, and the USA, and for the first time in its five-year history, a Brazilian startup is joining the program. With four more participants, the incubator’s 10th cohort included 12 startups developing various products, from plant-based eggs and shrimp to chickpea milk. Still, Proveg is seeking entrepreneurs eager to launch a cultivated octopus company. The ProVeg Incubator has worked with 90+ startups since it started in 2018 to find alternatives to animal products. The incubator offers personalized mentoring, access to an extensive network of industry …",vegconomist.com,2025-04-02,22,ProVeg Incubator News - vegconomist - the vegan business magazine,article,0.04555953459,39,147,150.2440191
+https://vegconomist.com/category/investments-finance/,false,Reports on various financial and investment news related to the plant-based food industry.,Investments & Finance: Latest News 2025 - vegconomist: the vegan business magazine,none,"Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated media platform, Plant Based World Pulse, from JD Events (JDE). The terms of the transaction were not disclosed. The acquisition includes both the North American and European editions of the Plant Based World Expo, as well as the digital content platform PBW Pulse. These assets will now be integrated into Emerald’s portfolio of food-related events, which includes established industry trade shows such as the International Pizza Expo. JDE passes the torch amid rapid growth Plant Based World Expo was launched by JDE in 2019 to provide a business-focused platform for stakeholders in the plant-based sector. JDE Founder and CEO …
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+The EGGcellent project, focused on developing a sustainable vegan alternative to chicken eggs for the bakery industry, has received €1 million in funding from the Province of South Holland. The subsidy was presented on April 11 at Planet B.io in Delft by Meindert Stolk, the Regional Minister for Economy and Innovation. The project is a collaboration between Vivici, Proeon, Applikon, and Planet B.io. The funding is part of the “Kansen voor West III” program, supported by the European Regional Development Fund (ERDF). EGGcellent addresses the rising demand for alternatives to chicken egg protein, driven by increasing prices, supply chain disruptions, and environmental and animal welfare concerns. Meeting the need for egg alternatives Global demand for egg alternatives has risen due to economic and ethical factors. …
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+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 26: Arsenale BioYards In this episode, I sat down with Massimo Portincaso, CEO and co-founder of Arsenale BioYards, who just raised a €10M seed round to tackle one of biotech’s toughest challenges: making biomanufacturing economically viable at scale. Massimo breaks down how his team is redesigning the …
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+A new peer-reviewed study has examined what venture capitalists prioritize when investing in cellular agriculture startups. The study was conducted by Fabian Baumann, Senior Strategy Associate at precision fermentation startup Formo, and Prof. Dr. Marc Mehlhorn of TH Köln. It is published in the journal Entrepreneurial Business and Economics Review. The aim of the research was to discover what makes cellular agriculture startups stand out during the initial venture capital screening phase. By questioning 44 investors in the field, the authors uncovered three factors: “Interesting starting point for further research” Unlike in most sectors, scalability and product value came before team criteria. For founders, attitude and vision were found to matter more than experience. These insights could inform how startups pitch, increasing their likelihood of …
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+Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …
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+Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …
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+Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform. The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes. Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative …
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+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 25: Actual Veggies In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company took a bold contrarian path in the crowded plant-based market—eschewing meat analogs and ultra-processed ingredients in favor of …
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+Elysabeth Alfano is the CEO of Vegtech™ Invest and an advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an advisor to C-Suite interested in understanding the growth of whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In this guest post, Elysabeth discusses how food tariffs, often seen as economic hurdles, can instead act as powerful catalysts for food innovation, driving investment in local production, AgTech, and alternative proteins. Tariffs: A Food Innovation Investment Opportunity By Elysabeth Alfano Tariffs on food are often viewed as a burden, raising prices for consumers and straining international trade relationships. However, for investors, these trade barriers can create …
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+INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …
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+The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion. While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend. Expansion of plant-based offerings Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, …
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+The European Investment Bank (EIB) has committed a loan of EUR 50 million to Lantmännen, a leading Swedish agricultural cooperative, to support the construction of a pea protein processing plant in Lidköping, Sweden. This investment is designed to bolster food security and reduce the European Union’s reliance on imported proteins, aligning with the EU’s broader goals of enhancing self-sufficiency in plant-based protein production and promoting sustainable agricultural practices. The new facility, expected to be completed by mid-2027, will have an annual processing capacity of more than 40,000 tons of peas, primarily sourced from Lantmännen’s farmer members. The plant will produce pea protein isolate, a key ingredient for plant-based foods such as protein bars, drinks, dairy alternatives, and meat substitutes. The investment is also anticipated to …
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+In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist. Episode 24: Glenntex In this episode, we sit down with Govin Induchoodan, co-founder of Glenntex and COO, a climate tech startup spun out of academic research at Chalmers University. Govin shares his journey from PhD researcher to entrepreneur, detailing how he built a deep-tech packaging company with sustainability …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcast, The Plantbased Business Hour on iTunes and vegconomist. In a recent Upside & Impact: Investing for Change podcast episode, Elysabeth Alfano explored the urgency of food system transformation with Ertharin Cousin, CEO of Food Systems for the Future and former Executive Director of the World Food Programme. The discussion highlighted the need for smart capital, policy alignment, and a patient investment approach in the wake of the Make America Healthy Again (MAHA) initiative. In the Wake of MAHA, Is 2025 …
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+Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization. Commercial growth and partnerships Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products. Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent …
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+New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance. MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average. The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs. The product contains five …
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+Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …
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+The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …
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+Elysabeth Alfano is the CEO of VegTech™ Invest, an Advisor to a food innovation ETF. She is a consultant to multi-national companies focused on sustainability and an Advisor to C-Suite interested in understanding the growth and whitespaces in the food industry. She is also the host of the podcasts The Plantbased Business Hour and Upside & Impact: Investing for Change. In a recent episode of the Upside & Impact: Investing for Change podcast, former Deputy Under Secretary for the USDA, Sanah Baig, provided an in-depth look at the current state of American farming and the economic realities shaping its future. As impact investors, we at VegTech Invest see both challenges and opportunities in this evolving agricultural landscape, particularly as it relates to sustainability, food security, and the role of innovation …
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+Brazilian forestry and publishing company Melhoramentos has increased its investment in Israeli clean-tech firm W-Cycle, extending a partnership focused on the production of compostable, plastic-free food containers. The move follows an initial strategic investment of $3.4 million in November 2024, which granted Melhoramentos exclusive distribution rights for W-Cycle’s molded fiber packaging products across Latin America. The ongoing collaboration involves the integration of cellulose fibers from Melhoramentos’ 80 million square meters of sustainably managed forests into W-Cycle’s food-grade packaging formulations. This shift repurposes a portion of Melhoramentos’ pulp output—traditionally used in paper and cardboard—toward the production of molded fiber containers designed for food contact. W-Cycle has developed SupraPulp™, a proprietary cellulose-based material that enables the manufacturing of compostable trays and containers. These products are engineered to …",vegconomist.com,2025-04-21,3,Investments & Finance: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07060567783,86,208,150.2440191
+https://vegconomist.com/category/non-food/,false,"Reports on multiple specific events in the non-food vegan business sector, such as product launches, partnerships, and funding rounds.",Non-Food: Latest News 2025 - vegconomist: the vegan business magazine,none,"At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first collaborative project between the athletic brand and UNLESS, a company known for producing garments without synthetic materials or plastic content. The limited-edition collection, which includes hoodies, t-shirts, and shorts, is designed to meet athletic performance standards while being made entirely from regenerative, plant-derived materials. Once worn out, each item can be composted, leaving no plastic residue or synthetic waste behind. The collection was introduced through an installation at Fuorisalone that depicted the full life cycle of the garments, from raw plant inputs to finished products, and eventually to compost. The exhibition aligned with the broader themes of circularity and material innovation …
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+A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal. Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping. Stella McCartney, a long-time advocate for animal-free and …
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+Stephanie Downs, CEO of UNCAGED Innovations, is a serial entrepreneur with over 20 years of experience and a leading expert in animal-free material alternatives for the fashion and automotive industries. In 2020, she co-founded UNCAGED Innovations with Dr. Xiaokun Wang, pioneering sustainable leather alternatives made from grains at scale. The company is currently developing prototypes for global high-fashion brands and automotive leaders such as Jaguar Land Rover. In this op-ed, Stephanie discusses the growing shift toward bio-based materials in fashion and how the industry is turning to farming for sustainable material innovation. She explores the role of agricultural by-products in creating next-generation alternatives to traditional leather, highlighting the economic opportunities for farmers and the environmental benefits of moving beyond plastic-based vegan materials. Why Sustainable Fashion …
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+The Ethical Luxury Summit and the 6th Annual Vegan Fashion Week Golden Hour Fashion Show will take place this week in Los Angeles, bringing together industry leaders to discuss sustainability, ethics, and innovation in high-end fashion. The events will feature panel discussions, designer showcases, and a fundraising gala, with a focus on sustainable materials, ethical production, and alternative textiles. Addressing ethics and sustainability in fashion According to Emmanuelle Rienda, founder & president of Vegan Fashion Week, the organisation’s mission is to address both ethical and environmental concerns within the fashion industry. “Vegan fashion is the idea of producing and consuming fashion without harming or using animals. Sadly, animals are still left out of the conversation when it comes to sustainability or the climate emergency,” Rienda …
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+London-based biotechnology company Modern Synthesis has raised $5.5 million in an oversubscribed funding round led by Extantia Capital, with additional investments from Artesian and Collaborative Fund. The financing will support the company’s efforts to scale production at its pilot facility and meet growing demand from fashion brands seeking sustainable material alternatives. Fashion brands are expected to face a shortage of 133 million tonnes of low-impact raw materials by 2030 due to increasing regulatory pressure to decarbonize. Modern Synthesis aims to address this gap with its biomaterial technology, which uses nanocellulose—a fibre derived from microbial fermentation—to create alternatives to animal leather, synthetic leather, and plastic-coated textiles. The company’s proprietary process leverages the strength of nanocellulose, which is significantly stronger than steel at the nanofiber level, to …
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+US-based luxury vegan silk brand niLuu has expanded its presence in the Middle East, launching in Saudi Arabia and Qatar for the first time and arriving at a new outlet in the UAE. niLuu first launched in the UAE in 2023, making its debut at Atlantis, the Palm Jumeirah, and Galeries Lafayette in Downtown Dubai. Now, the brand has arrived at Dubai concept store The Edit, along with Rubaiyat Saudi Arabia in Riyadh and Jeddah. Customers can also find niLuu products at Harvey Nichols Doha in Qatar and a temporary pop-up at Westerly Boutique in Riyadh, which will run from February 1 until May 31. Additionally, shipping is now available across the Middle East from the brand’s online store. “The GCC market is very similar …
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+UNCAGED Innovations, a biomaterials company developing grain-based leather alternatives, has announced the addition of Noel Kinder, Nike’s former Chief Sustainability Officer, to its Board of Directors. With more than two decades of experience at Nike in sustainability and operations, Kinder’s appointment signals UNCAGED’s growing focus on scaling its innovative materials and expanding its global footprint. UNCAGED Innovations is the developer of BioFuze, a technology that produces a sustainable, grain-based alternative to leather by replicating the molecular structure of collagen. The resulting material offers flexibility, strength, and texture similar to traditional leather but avoids the environmental impact associated with animal-derived materials. The company has set its sights on industries such as footwear, which consumes more than 50% of the world’s leather supply. Kinder, who served in …
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+Two Danish companies — Beyond Leather Materials and the furniture house TAKT — have partnered to create high-quality furniture that combines Scandinavian design with environmentally friendly materials. After years of collaboration, the companies have finally introduced eight of TAKT’s design chairs upholstered with Leap, Beyond Leather Materials’ vegan-certified leather alternative made from apple waste. The collaboration marks the first time Leap is used in furniture and TAKT’s first vegan upholstery option. “At TAKT, we aim to create furniture that is as good for the planet as for the people, and Leap fits perfectly into that vision,” said Michael Lysemose, Product Developer at TAKT. “We wanted to offer an animal-free option that would still be of high quality and would match with our Design Principles, and …
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+UK biotech company Clean Food Group has announced a strategic partnership with cosmetics product developer and manufacturer THG LABS to create groundbreaking raw materials, starting with a low-impact, high-performance oil for use in beauty and personal care products. The collaboration aims to provide the cosmetics industry with more sustainable, effective, and responsible bio-equivalent alternatives to agriculturally intensive ingredients. By transforming food waste into valuable resources, the collaboration aims to reduce the environmental footprint of cosmetics production. The newly announced partnership stems from eight years of pioneering research led by Professor Chris Chuck, Technical Lead at Clean Food Group. The company’s proprietary technology platform uses scalable, non-GMO yeast strains and fermentation processes, utilizing bread waste as a food source to produce sustainable alternatives to conventional oils …
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+UGG, the Californian brand widely known for its sheepskin boots, has launched the first ever vegan versions of the shoes in collaboration with New York fashion label Collina Strada. The boots are available in a variety of styles and colors, in line with Collina Strada’s reputation for bold, contemporary designs. They include everything from tall ruffle boots to mini platform boots, and are suitable for all genders. The range is made from eco-friendly materials such as sugarcane, TENCEL, and recycled polyester microfiber. While UGG is not specifically marketing the boots as vegan, they have been confirmed to be free of animal-derived materials. UGG joins a range of shoe brands that have launched vegan products in recent years, including Adidas, Allbirds, and Puma. Last year, it …
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+The push for sustainable alternatives to animal and plastic leathers has led to a burgeoning market of vegan bio-based leathers. According to a 10-year market forecast by IDTechEx, the vegan bio-based leather industry production capacity will grow at a compound annual growth rate (CAGR) of 37.4% from 2024 to 2034. Leather is a sought-after material for its durability, strength, and aesthetic appeal. However, the report points out that according to UN estimates, animal leather production exceeds 20 billion square feet annually, contributing significantly to greenhouse gas emissions and deforestation. Additionally, the tanning process of leather production releases hazardous chemicals and gases, including lead, chromium, arsenic, and carcinogenic arylamine. Meanwhile, vegan leather made from plastics, a common alternative due to its low cost, has environmental issues, including …
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+Denmark’s Beyond Leather Materials announces that its alternative to leather Leap has earned the US Department of Agriculture (USDA) Certified Biobased Product Label, showcasing its 91% biobased content. Made from apple waste from European juice and cider production, Leap is an environmentally friendly, next-gen material that is said to deliver a leather-like performance, feel, and touch for use in small leather goods, furniture, home decor, and soon, automotive. As a 100% animal-free material, Leap has also recently earned the Vegan Trademark certified by The Vegan Society. Mikael Eydt, co-founder and CEO of Beyond Leather, shares, “Earning the USDA Certified Biobased Product Label for Leap® with 91% biobased content is a testament to our commitment to pushing the boundaries of what can be achieved when we …
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+UK upcycled materials startup Arda Biomaterials and sustainable brand BEEN London announce the launch of their first product: a snakeskin-type handbag crafted with an animal- and plastic-free leather-like material called New Grain. Arda’s New Grain, described as an extraordinary next-generation material, is developed from spent grain from breweries, sourced locally from London’s Bermondsey Beer Mile — once a leather tanning district. This launch marks New Grain’s first use of an external product, paving the way for its commercial scalability. The handbag, a version of BEEN’s bestselling MILLAIS bag, will be part of a future collection that includes wallets, laptop cases, and more bag styles. Genia Mineeva, the founder of BEEN London, emphasised the partnership’s role in pioneering sustainable fashion. She added, “As a brand making premium …
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+In collaboration with the National Institute for Interdisciplinary Science and Technology (NIIST), India’s P A Footwear has developed Vegan Virya, a biodegradable leather alternative made from over 95% plant-based materials, mainly sugarcane bagasse, including 60% agro waste content. P A Footwear is a family-owned business that has significantly grown from producing 500 pairs of shoe uppers daily to having the capability to manufacture 2 million pairs of leather shoes and uppers annually. The company specializes in making stitch-down shoes, catering to a niche market in men’s and children’s footwear. The company employs over 2,200 skilled workers across its six manufacturing plants, including its vegan division in Ranipet, which launched in 2023. The sugarcane leather sheets come in multiple non-fading colors for fashionable bags, sandals, suitcases, …
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+New York-based UNCAGED Innovations today announces it has raised an oversubscribed $5.6M Seed investment for its sustainable leather made from grains. The round was co-led by Green Circle Foodtech Ventures and Fall Line Capital, with participation from Ponderosa Ventures, Golden Seeds, and existing investor InMotion Ventures, the investment arm of JLR (Jaguar Land Rover). This investment will be used to bring the product to market, increase production, and expand the team. The latest capital follows the company’s 2023 pre-seed round in which UNCAGED secured $2 million. Director and Head of Sustainability at JLR Rossella Cardone commented at the time, “This is in-line with our strategy on the sustainability and provenance of the materials we use. We must embrace new material possibilities, new processes, and new …
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+Scientists at Thailand’s Mahidol University have developed a new pineapple-based leather alternative that is claimed to have excellent strength and sustainability properties. The bio-based material is made by mechanically extracting pineapple leaf fibers from waste pineapple leaves. These fibers are divided into two groups; some are treated with sodium hydroxide, while others are left untreated. The fibers then are formed into non-woven sheets and coated with compounded natural rubber latex, before being heat-treated and compressed. The material can be dyed with natural colorings such as carrot, spent Thai red tea, and spent coffee grounds. Following the development of the pineapple leather, a study published in the journal Sustainability has analyzed its tensile properties, tear strength, and hardness. The results indicate that the material’s tensile strength …
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+Beyond Leather Materials, a Danish scale-up producing an alternative to animal leather, has announced a partnership with the sustainably progressive design and manufacturing facility Veshin. Using apple waste from European juice and cider production, Beyond Leather Materials produces an 89% bio-based leather alternative called Leap. Through the new partnership, the two companies will use the material to create products for various markets, including the fashion, home, and furniture sectors. The collaboration will allow brands worldwide to easily source and manufacture products made with Leap. Veshin Factory has been chosen due to its focus on next-gen alternatives to animal-derived materials, along with its commitment to ethical practices and transparency. The facility specializes in luxury bags and accessories made with materials that prioritize the well-being of animals, …
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+Swiss fashion company QWSTION, producer of the sustainable banana fiber fabric Bananatex®, has announced a partnership with fashion house Balenciaga to launch sneakers made from the material. The shoes are an eco-friendly version of Balenciaga’s much-loved Triple S sneakers, which have a characteristic chunky shape. They are now available at the fashion house’s physical and online stores in two colors — black and beige. “This is big news! Balenciaga and Bananatex!” said Hannes Schoenegger, co-founder of QWSTION and Bananatex, on LinkedIn. “The iconic Triple S made with our 100% plant-based, next-gen fabric, available in two colors. Bravo to everyone involved in this project, we are looking forward to many more in the future!” “Really exciting development” Bananatex is a durable canvas fabric made from naturally …
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+OtterBox launches a new and luxurious mobile phone case made from Desserto, a plant-based material derived from the Nopal cactus, to the iPhone 15 series and Apple Watches. According to the company, the Symmetry Series cactus leather cases can withstand everyday drops and bumps. The case also features raised edges for added protection around the display and camera. The Symmetry Series Cactus Leather Case is MagSafe compatible, so MagSafe accessories can be connected at any time. The OtterBox Apple Watch band made from cactus leather rounds off the range of accessories and is designed to be worn all day long. The cactus leather watch bands are characterized by precise stitching and perfect integration with the Apple Watch, according to the company. Made from the same …
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+Danish startup Beyond Leather Materials, a producer and supplier of Leap — an innovative alternative to traditional leather — announces a significant commercialization milestone: transitioning from R&D to a fully operational B2B supplier, ready to offer its innovative material to various industries. Leap, which stands for “LEftover APples,” utilizes waste from European juice and cider producers to create a biobased material of which every square meter prevents approximately 1.8kg of apple pulp from ending up in landfills. Now, Beyond Leather Materials has launched its first full-scale production line in Germany, marking a significant milestone in revolutionizing the industry through the innovative use of apple waste. Mikael Eydt, CEO and co-founder of Beyond Leather Materials, shares: “More than 6 years of product development and intensive R&D have …",vegconomist.com,2025-04-09,15,Non-Food: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07163613356,84,196,150.2440191
+https://vegconomist.com/organisations-and-brands/integriculture/,false,"Reports on specific developments and announcements related to Integriculture, a cultivated meat company.",Integriculture News - vegconomist - the vegan business magazine,"Find all Integriculture news in chronological order with our extensive archive and stay informed on Integriculture and the vegan, plant-based and cellular agriculture market.","Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …
+
+The Japanese government has awarded $27.7 million in funding to two alternative protein startups: Umami United, a producer of plant-based eggs, and IntegriCulture, a cultivated meat biotechnology company, to support the nation’s economy and enhance food security. The Small and Medium-sized Enterprises Innovation Promotion Fund Project organized by Japan’s Ministry of Agriculture, Forestry and Fisheries selected the startups. Since 2020, the Ministry of Agriculture has established a plan to diversify protein sources, labeling alternative proteins an important sector, which includes cultivated meat. Japan ranks as the second-largest market size for meat alternatives, valued at USD 247.5 million, according to the latest Food Frontier report on alternative proteins in Asia. However, its projected growth rate of 9% (CAGR 2022–27) is relatively low. This slower growth is driven by …
+
+DUBLIN–(BUSINESS WIRE)–The “The Global Market for Cultured Meat – Market Size, Trends, Competitors, and Forecasts (2022)” report has been added to ResearchAndMarkets.com’s offering. By 2040, a projected 60% of the meat will be created from cells grown within bioreactors and sold across grocery stores and restaurants worldwide. The rise of the cultured meat market will be supported by the sustainability of the process, as well as the industry’s ability to provide “tailor-made nutrition” through its meat and seafood products. Recent surveys indicate that nearly 50% of the consumers do not have any reservations about cultured meat. Over the next 10 to 20 years, the cultured meat market is projected to act as a major disruptor to the conventional meat market. The number of startups focused …
+
+IntegriCulture Inc. claims to have performed the first successful cultivation of chicken and duck liver-derived cells in an animal serum-free basal medium. Using the company’s proprietary CulNet system the cost has been estimated to be just 1/60th compared to when using a conventional animal serum. IntegriCulture claims to have successfully replaced all research-grade materials with food materials to achieve functional equivalence at such a reduced cost. The Japanese biotech also claims to be the first in the world to implement a cell culture with a serum-free basal medium. The CulNet system, which emulates natural inter-organ interactions, is key to recent developments. Animal serum, normally used as a medium to cultivate cells for meat, is prohibitively expensive and comes with its own ethical issues. The CulNet …
+
+IntegriCulture – the Japanese cultivated meat commercialization specialist – has raised $7 million in Series A-plus funding. The company will use the funds in its development of affordable growth media and other tech solutions for the cellular agriculture sector. Striving to bring down costs for emerging cultivated meat companies, IntegriCulture is developing ‘outside-factor-free’ cellular agriculture tech, which could even one day be used in the home. The recent $7 million in Series A-plus funding brings IntegriCulture’s total funding to date to $16.4 million. Although cultivated meat production costs are falling rapidly, it remains prohibitively expensive as a commercial enterprise. IntegriCulture addresses that with its CulNet System – a universally accessible platform for growth media production. In an interview with vegconomist, IntegriCulture founder Yuki Hanyu explained …
+
+It has been revealed to vegconomist that IntegriCulture Inc. and Shiok Meats Ltd have officially entered into a collaboration to upscale Shiok Meat’s cell-based shrimp utilising IntegriCulture’s inexpensive cell culture technology which will effectively make the shrimp more affordable and removes the necessity of the use of serum.",vegconomist.com,2025-04-16,8,Integriculture News - vegconomist - the vegan business magazine,article,0.03693519897,32,153,150.2440191
+https://vegconomist.com/sustainability-environment/report-non-animal-proteins-critical-israels-food-security-2050/,true,Reports on a specific event (report release) with factual information and news-style reporting.,Report Says Non-Animal Proteins Are Critical to Achieving Israel's Food Security by 2050 - vegconomist - the vegan business magazine,A report by the Samuel Neaman Institute has described non-animal proteins as critical to achieving food security for Israel by 2050.,"A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050.
+
+The authors outline the challenges posed by population growth and environmental issues, noting that Israel has a low self-sufficiency ratio in food groups such as cereals, legumes, and nuts. This increases the country’s reliance on imports and its vulnerability to global supply chain disruptions.
+
+Consequently, boosting domestic production of non-animal proteins could enhance Israel’s resilience to geopolitical and economic uncertainties, while simultaneously reducing the environmental impact of producing and importing animal products. Greenhouse gas emissions, land use, and water consumption could all be significantly decreased.
+
+The report suggests aligning the Israeli diet with Mediterranean diet recommendations; this would reportedly reduce the gap between current production and future demand across most food groups. Consumption of red meat, poultry, and dairy products would decrease, while legume consumption would rise.
+
+## Fostering innovation
+
+The authors find that these changes would require significant investments in production facilities, along with other supportive policies such as subsidies, R&D investments, and consumer education. They claim that Israel is already positioned as a global leader in non-animal protein innovation, but stress the need for further government and private sector investment and collaboration to overcome production challenges.
+
+The report discusses global trends and their relevance to Israel’s food system, along with the environmental and economic impacts of available non-animal protein solutions. Finally, it outlines a roadmap with key actions for transitioning to a resilient, partly non-animal protein-based food system by 2050.
+
+In 2023, the Office of the Prime Minister of Israel announced that it viewed promoting alternative proteins as one of the country’s national goals, providing a solution for food security and the potential to strengthen the economy. Last year, a report found that the Israeli alternative protein industry could create 10,000 jobs and contribute an estimated $2.5 billion to the economy by 2030.
+
+“Israel’s proactive approach to fostering innovation in alternative proteins reflects our commitment to shaping a sustainable future for generations to come,” said Dror Bin, CEO of the Israel Innovation Authority (IIA), in 2024.",vegconomist.com,2025-03-27,28,Report Says Non-Animal Proteins Are Critical to Achieving Israel's Food Security by 2050 - vegconomist - the vegan business magazine,article,0.02615233402,29,132,150.2440191
+https://vegconomist.com/protein/nbiomachines-siemens-focus-simplifying-biomanufacturing-alternative-proteins/,true,Reports on a specific event (collaboration between companies) with news-style reporting,n!Biomachines and Siemens Focus on Simplifying Biomanufacturing for Alternative Proteins - vegconomist - the vegan business magazine,"At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The","At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods.
+
+“I consider Siemens […] the partner with whom we can synergize towards any collaboration”
+
+
+n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output.
+
+Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, stating, “I consider Siemens a trustworthy partner, a reliable partner for our sustainability strategies, and the partner with whom we can synergize towards any collaboration.”
+
+The collaboration between n!Biomachines and Siemens demonstrates the integration of Siemens technology to simplify the operation of complex bioreactor systems. More than 100 Siemens components are embedded in the system, providing the control systems and electronics needed to ensure smooth performance. The user interface of the bioreactor has been designed to be intuitive, with pre-programmed recipes that make the technology accessible to users across various knowledge levels.
+
+## Exploring global food system challenges
+
+As part of the event, Noori will join Joris Myny, senior vice president of digital industries at Siemens Canada, for a panel discussion. The discussion will focus on the global challenges within the food system and how both companies are working together to address them. Canada is the featured partner country at this year’s Hannover Messe, with a delegation led by NGen Canada.
+
+The focus of this collaboration is not only on scaling the production of alternative proteins but also on making the biomanufacturing process safer and more environmentally sustainable. Valerie Ward, associate professor and Canada research chair at the University of Waterloo, noted, “Technology like this helps enable us to produce those types of products that are safer, more environmentally friendly and better for end users.”",vegconomist.com,2025-04-02,22,n!Biomachines and Siemens Focus on Simplifying Biomanufacturing for Alternative Proteins - vegconomist - the vegan business magazine,article,0.03619841274,25,134,150.2440191
+https://vegconomist.com/organisations-and-brands/ivy-farm/,false,Reports on a specific company's (Ivy Farm) developments and appointments in a news-like format.,Ivy Farm News - vegconomist - the vegan business magazine,"Find all Ivy Farm news in chronological order with our extensive archive and stay informed on Ivy Farm and the vegan, plant-based and cellular agriculture market.","Ivy Farm Technologies aims to become the first commercial producer of sustainable, cultured meat in the UK. Co-founder Russ Tucker, originally from a family of butchers, says the startup plans to produce cultured sausages for supermarkets and restaurants by 2023, followed by meatballs and beefburgers, with plans to produce up to 12,000 tonnes of cultured pork per year by 2025, the equivalent of saving 170,000 pigs from slaughter.
+
+Ivy Farm Technologies has appointed Gail Francis as its new Vice President of Commercial, effective immediately. Francis brings over 30 years of experience in the global food industry, having held leadership roles in major food manufacturers, brands, and startups across the UK, Europe, and international markets. Prior to joining Ivy Farm, Francis served as Director of Business Growth & Delivery at Naylor Nutrition. In this role, she was instrumental in securing investment for a plant-based production facility and helping to shape the company’s market strategy. “I’m excited to join Ivy Farm, a company at the forefront of the cultivated meat sector. As the food industry works to meet net-zero targets, cultivated meat will play a vital role in reducing emissions and shifting the food system …",vegconomist.com,2025-04-07,17,Ivy Farm News - vegconomist - the vegan business magazine,article,0.05966020273,67,189,150.2440191
+https://vegconomist.com/manufacturing-technology/new-relsus-plant-india-supply-functional-proteins-europe-aminola-partnership/,true,Reports on a specific real-world event (new facility opening and partnership) with news-style reporting,New RELSUS Plant in India to Supply Functional Proteins to Europe with Aminola Partnership - vegconomist - the vegan business magazine,"Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with","Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion.
+
+The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile.
+
+## Driving global plant protein transition
+
+Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional plant proteins. Our strategic partnership with Aminola® is aimed to catalyse speedier commercialisation in key markets and scale-up of our manufacturing capacities.”
+
+Headquartered in Singapore, RELSUS produces functional and clean-label ingredients derived from crops such as chickpea, mung bean, pea, and rapeseed. The Ujjain site is RELSUS’s first large-scale commercial facility and is positioned to supply global markets seeking alternatives to animal proteins.
+
+## Aminola to lead distribution in Europe and UK
+
+The distribution agreement names Aminola as the exclusive partner for Europe and the UK. Based in the Netherlands, Aminola supplies sustainable plant-based ingredients to manufacturers across Europe. The company has also made an undisclosed investment in RELSUS to facilitate increased production capacity.
+
+Aminola CEO Dick van Beek stated, “As RELSUS™’s exclusive representative in Europe, we are excited to deliver high-quality plant-based solutions that align with evolving industry needs. The production in India aligns with our philosophy to process crops close to their origin.”
+
+Van Beek also noted that India’s position as the world’s largest producer of pulses, combined with its agricultural infrastructure and research capabilities, made it a strategic location for sourcing and production. The companies are exploring the development of an integrated supply chain that includes regenerative farming initiatives to support local producers and improve raw material sustainability.",vegconomist.com,2025-04-18,6,New RELSUS Plant in India to Supply Functional Proteins to Europe with Aminola Partnership - vegconomist - the vegan business magazine,article,0.03583195436,27,139,150.2440191
+https://vegconomist.com/category/cultivated-cell-cultured-biotechnology/,false,Reports on multiple specific real-world events related to cultivated meat and biotechnology.,"Cultivated, Cell-Cultured & Biotechnology: Latest News 2025 - vegconomist: the vegan business magazine",">> Click here to go to Cultivated X where you will see a familiar layout and a focus solely on content regarding cellular agriculture, including fermentation-enabled products, and with more granular categories. Cellular products (or in general, cellular agriculture) for food applications offer the potential to meet the increasing global demand for meat products in times of rising food security issues due to climate change. Animal products harvested from cell cultures are exactly the same as those harvested from an animal; the only difference is how they are made. read moreCellular agriculture focuses on the production of agricultural products from cell cultures using a combination of industrial biotechnology, tissue engineering, molecular biology, and synthetic biology to create and design new methods of producing animal protein, fats, and tissues that would otherwise come from traditional animal agriculture. Thereby, cellular agriculture is defined as the science of agriculture, in that animal cells are harvested and propagated by pigs, chickens or cows in an ethically justifiable way, instead of breeding and killing the entire animal. [caption id=""attachment_56620"" align=""alignnone"" width=""2560""] ©VTT Research[/caption] Using cell culture technology to develop high-quality food products from particular species of animals has sparked a discussion on whether cultivated meat can be considered to become a viable alternative to animal meat in global food production. After years of research, science has succeeded in developing cellular agriculture products, mostly cultivated meat and dairy products, that are potentially going to transform the global food system and the way we are producing animal products in the long term. Cultured meat companies use cellular agriculture to develop agricultural products like cultured chicken meat or ground meat. Israeli cell-cultured meat company Peace of Meat, recently acquired by MeaTech 3D, became the first company to produce over half a kilogram of cultured chicken fat biomass in a single production run. The most significant producer of cultured meat is US-based Memphis Meats that closed the largest funding round in the history of the cultured meat industry. Cultured Meat as an Alternative to Animal Agriculture Scientists and industry experts often point out that the way in which the traditional food industry is handling production of animal products on industrial farms is extremely unnatural. Cultivated meat, despite using stem cells from an animal to produce meat in a lab, is natural when produced using natural ingredients such as beta-carotene from carrots and omega-3 fatty acids from algae. Moreover, cellular agriculture opens up new opportunities for farmers, as they could join the newly established cultured meat industry in raising a few animals and use their cells to produce their own cultivated meat, eliminating concerns about human health and the product's origin. Cellular Agriculture to Replace other Animal Products As cellular agriculture is not limited to cultured meat, other companies operating in the cellular agriculture field are working on cell-based dairy products, including Singapore's TurtleTree that is moving its clean milk featuring real milk proteins ever closer to market. However, while Singapore became the first country to grant regulatory approval to a cultured meat company, it will take time for cell-based whole milk to gain regulatory approval. Apart from cultured meat and cell-based dairy products, US-based California Cultured is utilizing cellular agriculture to produce cocoa products like cocoa powder, chocolate, and cocoa butter in order to circumvent the serious issues arising from cocoa production such as deforestation and child slave labor, highlighting the versatile applications for cellular agriculture. [caption id=""attachment_47793"" align=""aligncenter"" width=""670""] © Future Fields[/caption] Market Potential of Cellular Agriculture Products While plant-based alternatives to meat and dairy products have seen great success over the past years without the need for any animal protein, a vast majority of the meat-eating population is still demanding real animal proteins. Therefore, cultured meat could become a game-changer for meat lovers around the world. Moreover, the plant-based food industry is already showing interest in cellular agriculture, as a survey released by Peace of Meat, a B2B supplier of cultivated fat, revealed that up to 68% of plant-based meat producers would be willing to incorporate cultivated fat into their products. The importance of cellular products can further be attributed to changing needs of consumers. A vast majority of consumers demands healthier grown agricultural products with fewer chemicals and antibiotics, releasing fewer greenhouse gas emissions to ensure sustainable food production. Focusing on food safety and human health, as well as animal welfare and sustainability, cultivated animal products could shift from being a luxury food in 2021 to an important future food, feeding industrial countries as well as developing countries across the globe. Benefits of Cellular Agriculture Emphasizing the benefits of cellular agriculture, scientists claim that cellular agriculture products are using less agricultural land and natural resources like water. As produced by extracting once-living cells from animals to multiply them in a controlled environment, cellular agriculture is often referred to as a path to achieving food safety in the global food industry. Cell culture technology further decreases pollution when compared to traditional farming. Financial advantages can be achieved through cellular agriculture in the long run, as a more controlled production can not only save money, but also provides consistent product quality. Cellular agriculture can further boost animal welfare, as it provides clean meat without animal suffering. Moreover, multinational companies are increasingly turning to cell based: Cargill, for example, invested in cultured meat company Aleph Farms and fast-food giant KFC signed an agreement with Mosa Meats to secure the company’s cultured chicken meat as soon as it becomes commercially available. Such commercialization will allow for competitive pricing. An outlook on the future of cellular agriculture Studies suggest that whenever cell-based meat gets to the grocery store, assuming it has price parity and, of course, great taste, consumer acceptance will be high, especially among gen Z and millennials. However, most customers are not yet familiar with the concept of growing meat from stem cells and have no idea about the actual processes behind terms like tissue engineering and synthetic biology, as well as how cellular agriculture could contribute to a more advanced food industry. In this context, the production process of cultured meat is called “cellular agriculture” in order to emphasize the naturalness of the product and to counteract the image of artificial meat production in test tubes under laboratory conditions. Cellular agriculture thus is perceived to be a more customer-friendly term, aiming to increase consumer acceptance for cell-based products. Cellular agriculture is a relatively new discipline, a futuristic way of agriculture using just a tiny fraction of agricultural land compared to the production of animal products in the traditional way. With increasing health and environmental awareness and global trends such as the vegan movement permanently changing eating habits, a future in which cellular agriculture gains momentum can be seen as a desirable path to feed a growing population with food products derived from cell cultures.","Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …
+
+Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …
+
+Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …
+
+A new report by Lever VC has found that skepticism about the viability of cultivated meat may be unfounded. In 2021, an analysis published by researcher David Humbird claimed that it was essentially impossible for cultivated meat production costs to go below $16 per kilogram, meaning products would struggle to compete with conventional meat. Humbird’s findings were widely reported by mainstream media outlets, spreading the idea that cultivated meat would never be viable. However, Lever VC’s report — titled A Second Generation of Cultivated Meat Companies Breaks Through Projected Cost Barriers — claims that recent developments have proven this analysis wrong. It asserts that the cost of cell culture media is already up to 30 times lower than Humbird thought possible, with those developed by …
+
+Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization. Commercial growth and partnerships Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products. Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent …
+
+Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …
+
+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
+
+Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …
+
+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
+
+Israeli cultivated meat producer Aleph Farms has raised $29 million in a funding round to expand production capacity and implement a revised biomanufacturing process. The round includes $22 million through a Simple Agreement for Future Equity (SAFE) and an additional $7 million from existing investors. The company expects to raise a further $10–15 million in the coming months as part of the same round. The capital will support the expansion of Aleph’s pilot facility in Rehovot, Israel, and the development of intermediate-scale production sites in Europe and Asia. These new facilities are intended to operate under the company’s updated ‘1.2’ production platform, which combines cell proliferation and differentiation in a single bioreactor. The updated method removes the need for scaffolding and a secondary tissue bioreactor, …
+
+UPSIDE Foods, a cultivated meat company based in Berkeley, California, has confirmed recent workforce reductions, citing a strategic restructuring aimed at improving operational efficiency. The layoffs come as part of an ongoing effort to streamline operations and focus on the commercialization and scaling of its products. A company spokesperson told both AgFunderNews and Alt-Meat: “We’ve reorganized our team and operations to stay agile and efficient to meet any challenges ahead,” but they did not disclose specific numbers or details about the restructuring. This marks the third round of workforce reductions in the last year, following similar cuts in February and July 2024. The decision reflects ongoing financial pressures within the company and the broader cultivated meat industry, which continues to grapple with the difficult task …
+
+Mississippi has become the third state in the United States to enact a law prohibiting the manufacturing, sale, or distribution of cultivated meat. Governor Tate Reeves declined to sign House Bill 1006, which effectively bans lab-grown meat in the state, but because he did not veto it, the bill will still become law. The bill, passed unanimously by both the Mississippi House of Representatives and Senate, will become law on July 1, 2025. It establishes penalties for violations, including a fine of up to $500 and possible jail time of up to three months. Legislative background The legislation was introduced by Republican Representatives Bill Pigott and Lester Carpenter in January 2025 an",vegconomist.com,2025-04-17,7,"Cultivated, Cell-Cultured & Biotechnology: Latest News 2025 - vegconomist: the vegan business magazine",article,0.08428376234,105,213,150.2440191
+https://vegconomist.com/organisations-and-brands/kaapa-biotech/,false,"This is a news archive page, not a single news article.",KÄÄPÄ Biotech News - vegconomist - the vegan business magazine,"Find all KÄÄPÄ Biotech news in chronological order with our extensive archive and stay informed on KÄÄPÄ Biotech and the vegan, plant-based and cellular agriculture market.","Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry. These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.” GanEden plant-based ice cream Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically …",vegconomist.com,2025-04-16,8,KÄÄPÄ Biotech News - vegconomist - the vegan business magazine,article,0.02004408852,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/sumitomo-corporation/,false,Reports on a specific business partnership between two companies.,Sumitomo Corporation News - vegconomist - the vegan business magazine,"Find all Sumitomo Corporation news in chronological order with our extensive archive and stay informed on Sumitomo Corporation and the vegan, plant-based and cellular agriculture market.","Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …",vegconomist.com,2025-03-27,28,Sumitomo Corporation News - vegconomist - the vegan business magazine,article,0.0199802389,8,110,150.2440191
+https://vegconomist.com/organisations-and-brands/cellva-ingredients/,false,Reports on a specific corporate action (Cellva's strategic pivot and funding round) in a news-like format.,Cellva Ingredients News - vegconomist - the vegan business magazine,"Find all Cellva Ingredients news in chronological order with our extensive archive and stay informed on Cellva Ingredients and the vegan, plant-based and cellular agriculture market.","Cellva has recently undergone a strategic pivot, refocusing its efforts on microencapsulation technology, which it sees as central to its future growth. This shift is accompanied by the consolidation of its research and development and administrative operations, all aimed at streamlining its processes and reinforcing its commitment to sustainable food solutions. The future of cocoa The company’s new direction is highlighted by the launch of CoffeeCoa™, a cocoa substitute developed through innovative use of microencapsulation. The product, made from upcycled coffee husks, is designed to replicate the taste, color, and texture of cocoa, while offering added nutritional benefits, such as increased fiber and antioxidants. CoffeeCoa™ is positioned as a versatile ingredient that can be used in a wide range of food applications, including cookies, baked …
+
+Cellva Ingredients, the first startup in Brazil to develop and produce cultivated animal ingredients, starting with pork fat, has raised R$6.5 million in its first financial round. Seed4SCience from Fundepar led the round with the participation of ProVeg Incubator, the Spanish fund Rumbo Ventures, and the Rio Grande do Sul angel investor network EA Angels. Cellva expects to close the round by March 2024, aiming to raise R$10 million. The startup was part of the 11th cohort of the ProVeg Incubator, joining a cluster of aspiring entrepreneurs determined to address some of the biggest challenges in alternative proteins. Cultivated pork fat in 21 days Sérgio Pinto (CEO), a former BRF executive, and Bibiana Matte (CSO), a cell culture and tissue engineering researcher, founded Cellva in Porto Alegre, Rio …",vegconomist.com,2025-04-16,8,Cellva Ingredients News - vegconomist - the vegan business magazine,article,0.02323217492,12,116,150.2440191
+https://vegconomist.com/science/eu-funded-giant-leaps-project-accelerate-transition-animal-based-alternative-proteins/,true,Reports on a specific project (GIANT LEAPS) with factual information and news-style reporting,EU-Funded GIANT LEAPS Project Aims to Make 60% of Protein Consumed in the EU Plant-Based - vegconomist - the vegan business magazine,"Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative","Since 2022, a Horizon Research and Innovation Action project called GIANT LEAPS has been working to accelerate the transition from animal-based to alternative dietary proteins.
+
+The project has been granted €10.3 million in EU funding over a four-year period. Led by Dr. Paul Vos, a nutrition and health scientist at Wageningen University & Research, it aims to speed up the protein transition in line with the Farm-to-Fork strategy and contribute to the European Green Deal target of reaching climate neutrality by 2050.
+
+GIANT LEAPS works to assess alternative protein sources, benchmark them against traditional animal proteins, and define future diets optimized for environmental and health impact. It is investigating a range of proteins, including plant-based, microbial, fungal, and cultivated products.
+
+The initiative is also working to address challenges related to the use of alternative proteins in food applications, including ingredient processing, food production, safety, digestibility, health, sustainability, and biodiversity.
+
+## Balancing health and environmental benefits
+
+Currently, around 60% of protein consumed in the EU is said to be animal-based, while 40% is plant-based. GIANT LEAPS hopes to reverse this ratio by 2050, and achieve a 50:50 ratio by 2030.
+
+Speaking to the EU research and innovation magazine *Horizon*, Dr. Vos said the quickest progress would likely be achieved by using plant-based foods that are already widely consumed, such as fava beans, oats, quinoa, lentils, rapeseed, and chickpeas. The team is working to combine various protein sources to create more flavorful, nutrient-rich foods.
+
+The EU-funded SMART PROTEIN project, which ended last year, worked toward a similar goal. The researchers investigated the production of plant-based foods from chickpeas, lentils, quinoa, and fava beans, all of which can be grown within Europe. Example products included lentil milk and an infant formula made from lentil protein isolate.
+
+“The aim is to make the most impactful changes in diets by replacing traditional animal protein products like meat or dairy with alternatives that have an optimal balance of both health and environmental benefits,” Vos told *Horizon*.",vegconomist.com,2025-04-23,1,EU-Funded GIANT LEAPS Project Aims to Make 60% of Protein Consumed in the EU Plant-Based - vegconomist - the vegan business magazine,article,0.0247419472,24,127,150.2440191
+https://vegconomist.com/organisations-and-brands/olala/,false,Reports on a specific business event (company closure) in a news-like format.,OLALA! News - vegconomist - the vegan business magazine,"Find all OLALA! news in chronological order with our extensive archive and stay informed on OLALA! and the vegan, plant-based and cellular agriculture market.","OLALA!, a French producer of plant-based seafood alternatives, has announced that it is ceasing operations after three years. On LinkedIn, OLALA! explained that it had not found its market and had failed to achieve sufficient turnover to sustain itself. The brand said food service companies had a strong resistance towards paying extra for plant-based products, even when they have sustainability and health benefits. OLALA! expressed gratitude to its team, investors, distributors, and wholesalers for their contributions over the past few years, and also thanked customers such as Kumo, EXKi, Land&Monkeys, VEGETAL FOOD, and Nausicaa Centre National de la Mer. Additionally, the company apologised to suppliers who had been left with unpaid invoices due to the closure. “A page is turning” A year ago, OLALA! announced …
+
+French plant-based seafood startup OLALA! has collaborated with Scandinavian consumer branding and design agency Everland to develop a new brand design centred around taste. While many plant-based brands focus their marketing on the ethics of their products, OLALA! believes taste is the key to repeat purchases. The startup aims to “break through ordinary taste experiences” with products aimed at all gourmet foodies, not just vegans. The new brand design takes inspiration from bistros, with an off-white colour that resembles a tablecloth, eye-catching golden illustrations, and the O in the logo suggesting a plate. The brand name is inspired by the French phrase “Oh là là”, indicating a pleasant surprise. “When nearly all competitors focus on rationality and sustainability, we focus on the emotional aspects of …",vegconomist.com,2025-03-26,29,OLALA! News - vegconomist - the vegan business magazine,article,0.02282903331,10,113,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/actual-veggies-exclusive-veggie-burger-supplier-eurest/,true,Reports on a specific business partnership with news-style reporting,Actual Veggies Becomes Exclusive Veggie Burger Supplier for Eurest - vegconomist - the vegan business magazine,"Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier.","Eurest, a major food service provider for American companies, has announced that Actual Veggies will become its exclusive veggie burger supplier.
+
+Through the partnership, Actual Veggies’ chef-crafted Black Bean Burger will be available across Eurest’s more than 1,600 marketplaces US-wide. The launch comes after Chris Ivens-Brown, Chief Culinary Officer for Eurest and Compass Group North America, bought a box of Actual Veggies burgers to try at home. He was so impressed that he submitted an inquiry to the company, which ultimately led to the partnership.
+
+Actual Veggies’ burgers are made using fresh whole vegetables, grains, and a signature spice blend. Eurest’s research and development chefs have developed a variety of recipes highlighting the burgers’ flavors and textures; research conducted by the company reportedly indicates that taste is the leading factor influencing plant-based food purchasing decisions, followed by health benefits.
+
+“We’re focused on culinary innovation, both through our chef-driven concepts and the partners we collaborate with,” said Ivens-Brown. “Actual Veggies is pushing the category forward with products that deliver on taste, quality, and innovation.”
+
+## “Bold commitment”
+
+The news comes after Actual Veggies raised $7 million in Series A funding in February. The company said the capital would be used to support its retail expansion and product development, adding that it had secured a food service contract with Compass Group (owner of Eurest).
+
+As a next step in the partnership, Eurest will offer other Actual Veggies burgers as limited seasonal promotions. This spring, Eurest marketplaces will feature various preparations of the Super Greens burger.
+
+Eurest has been working to increase its plant-based offerings in recent years; in 2024, the company announced a collaboration with Irish plant-based brand The Plant-It Food Co. to serve plant-based chicken across its non-commercial operations.
+
+“We are honored by Eurest’s decision to make our products their exclusive veggie burger offering to their guests,” said Actual Veggies co-founder Hailey Swartz. “This bold commitment validates what we’ve always believed: when you focus on exceptional taste without compromise, genuine nutritional benefits, and ingredients people can trust, demand follows.”",vegconomist.com,2025-04-07,17,Actual Veggies Becomes Exclusive Veggie Burger Supplier for Eurest - vegconomist - the vegan business magazine,article,0.0349335544,26,130,150.2440191
+https://vegconomist.com/science/fda-to-phase-out-animal-testing-requirement-for-some-drugs-in-win-for-public-health-ethics/,true,Reports on a specific real-world event (FDA decision) with news-style reporting,"FDA to Phase Out Animal Testing Requirement for Some Drugs in ""Win for Public Health & Ethics"" - vegconomist - the vegan business magazine",The U.S. Food and Drug Administration (FDA) has announced it will be phasing out animal testing in the development of monoclonal antibody therapies and some,"The U.S. Food and Drug Administration (FDA) has announced it will be phasing out animal testing in the development of monoclonal antibody therapies and some other drugs, in what has been described as a “groundbreaking step to advance public health”.
+
+Animal testing will be replaced with more effective, human-relevant methods, including AI-based computational models of toxicity and cell lines along with organoid toxicity testing in a laboratory setting. Where a drug has already been tested in humans, the FDA will also use pre-existing, real-world safety data from other countries with comparable regulatory standards. The new regimen will begin immediately for investigational new drug (IND) applications.
+
+The approach is designed to improve drug safety, accelerate the evaluation process, reduce animal experimentation, lower research and development costs, and ultimately reduce drug prices. It is estimated that thousands of animals per year could be spared by the methods, while toxic effects that may go undetected in animals could be revealed.
+
+The FDA will now work to update its guidelines to allow consideration of data from these new methods. Companies submitting strong safety data from non-animal tests may receive streamlined review, as the need for certain animal studies will be eliminated; this could incentivize more investment in modernized testing platforms.
+
+## “A paradigm shift in drug evaluation”
+
+Through a variety of approaches, the FDA’s animal testing requirement will ultimately be reduced, refined, or potentially replaced altogether. Partnerships with federal agencies such as the National Institutes of Health, the National Toxicology Program, and the Department of Veterans Affairs will accelerate the adoption of modern drug testing methods through the Interagency Coordinating Committee on the Validation of Alternative Methods (ICCVAM).
+
+Over the coming year, the FDA will launch a pilot program allowing select monoclonal antibody developers to use a primarily non-animal-based testing strategy under close consultation. Findings from an accompanying pilot study will inform broader policy changes. The FDA and federal partners will also host a public workshop later this year to discuss the agency’s roadmap for reducing animal testing, gathering stakeholder input on its implementation.
+
+“For too long, drug manufacturers have performed additional animal testing of drugs that have data in broad human use internationally,” said FDA Commissioner Martin A. Makary, M.D., M.P.H. “This initiative marks a paradigm shift in drug evaluation and holds promise to accelerate cures and meaningful treatments for Americans while reducing animal use.
+
+“By leveraging AI-based computational modeling, human organ model-based lab testing, and real-world human data, we can get safer treatments to patients faster and more reliably, while also reducing R&D costs and drug prices. It is a win-win for public health and ethics.”",vegconomist.com,2025-04-14,10,"FDA to Phase Out Animal Testing Requirement for Some Drugs in ""Win for Public Health & Ethics"" - vegconomist - the vegan business magazine",article,0.02746797788,28,133,150.2440191
+https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/danish-ice-cream-maker-kastbergs-v-label-certification-sorbets/,true,Reports on a specific corporate action (V-Label certification) in a news-like format.,Danish Ice Cream Maker Kastbergs Achieves V-Label Certification for Vegan Sorbets - vegconomist - the vegan business magazine,"Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets.","Kastbergs Is, a Danish producer of premium ice creams, has gained V-Label certification for its range of vegan sorbets.
+
+The sorbets are reportedly made with minimal processing, using natural fruit bases and recipes developed in collaboration with professional chefs. They are available in flavors such as lemon, raspberry, and mango, and are said to feature a consistent texture and melt profile optimized for plating and storage in professional kitchens. The desserts are sold in foodservice-friendly formats for institutional and HoReCa distribution.
+
+By gaining V-Label certification for the sorbets, Kastbergs Is hopes to align with the plant-based transition, offering a variety of low-emission, allergen-friendly dessert options. The company says plant-based innovation will be a key component of its future growth strategy.
+
+As part of a broader business transformation, Kastbergs Is plans to invest in certified production systems to support traceability and transparency, and will align its product development pipeline with EU Farm to Fork sustainability goals. Additionally, the company intends to partner with chefs, institutional buyers, and retailers to co-develop seasonal vegan dessert concepts.
+
+## Supporting the plant-based transition
+
+V-Label is often described as one of the most trusted certifications for vegan and vegetarian products worldwide. It ensures that products meet strict ingredient and production criteria, including being free of milk, eggs, honey, and other animal-derived ingredients.
+
+Last year, V-Label announced that it had achieved a record number of certified products and licensees; as of July 15 2024, over 70,000 products had been certified, while more than 4,800 companies held a license from V-Label and its network of 37 local partner organizations.
+
+“We pursued V-Label certification not just for recognition, but to support our partners across the food service and hospitality sectors who are investing in the plant-based transition,” said Jakob Kastberg, CEO and co-founder of Kastbergs Is.",vegconomist.com,2025-04-14,10,Danish Ice Cream Maker Kastbergs Achieves V-Label Certification for Vegan Sorbets - vegconomist - the vegan business magazine,article,0.03405184636,27,130,150.2440191
+https://vegconomist.com/protein/polopo-develops-pilot-plant-converting-bioengineered-potatoes-protein-powder/,true,Reports on a specific corporate development (PoLoPo's pilot plant) in a news-style format.,PoLoPo Develops Pilot Plant for Converting Bioengineered Potatoes into Protein Powder - vegconomist - the vegan business magazine,"PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes","PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial.
+
+“Having the design plans for our first facility positions us to begin construction as soon as we’re able”
+
+
+The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing.
+
+The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and agri-food sectors. The proposed facility will include machinery for cleaning and crushing the potatoes, as well as equipment for protein purification and spray-drying. The use of standard food processing technologies allows PoLoPo to maintain capital costs below $1 million.
+
+Tom Britton, project manager at NIRAS, explained, “PoLoPo’s pilot facility design strikes the right balance between cost efficiency and functionality, ensuring a scalable and capital-conscious approach. Additionally, the facility’s design and process take into account industrial machinery requirements, allowing for future growth and seamless scale-up.”
+
+## Protein from engineered potatoes
+
+The extracted proteins are produced in the tubers of genetically modified potatoes through proprietary metabolic engineering methods. These proteins are then processed into powders intended for incorporation into existing food production systems.
+
+According to PoLoPo, the finalized plans can be used for future facilities in other regions with minimal adaptation. “Having the design plans for our first facility positions us to begin construction as soon as we’re able, and although this phase was completed ahead of schedule, we’re confident we will not wait long to move forward,” said CEO Maya Sapir-Mir.",vegconomist.com,2025-04-08,16,PoLoPo Develops Pilot Plant for Converting Bioengineered Potatoes into Protein Powder - vegconomist - the vegan business magazine,article,0.02494868312,27,136,150.2440191
+https://vegconomist.com/organisations-and-brands/agronomics/,false,Reports on a specific corporate action (Agronomics investment) in a news-like format,Agronomics News - vegconomist - the vegan business magazine,"Find all Agronomics news in chronological order with our extensive archive and stay informed on Agronomics and the vegan, plant-based and cellular agriculture market.","Investment company Agronomics, which has a focus on cellular agriculture, has led the pre-seed funding round for cultivated meat company Ohayo Valley.
+
+The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …",vegconomist.com,2025-04-15,9,Agronomics News - vegconomist - the vegan business magazine,article,0.06497782159,83,224,150.2440191
+https://vegconomist.com/organisations-and-brands/lidl/,false,Reports on various specific events related to Lidl's initiatives and announcements in the plant-based market.,Lidl News - vegconomist - the vegan business magazine,"Find all Lidl news in chronological order with our extensive archive and stay informed on Lidl and the vegan, plant-based and cellular agriculture market.","The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …
+
+Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …
+
+Lidl Netherlands announces that it has taken a further step in the protein transition with an improved range of meat substitutes. The taste and texture have been improved, and the nutritional values have been optimized. More than two-thirds of the meat substitutes now meet the “Schijf van Vijf” (Wheel of Five) criteria. “Schijf van Vijf” is the official nutritional guideline in the Netherlands, published by the Voedingscentrum (Dutch Nutrition Center). It is intended to promote a healthy and balanced diet. The products have also been given new packaging that requires less packaging material. With this adapted range, the supermarket wants to encourage customers to choose meat substitutes more often. “Clear goal in sight” Gijs Regtuit, a buyer at Lidl Netherlands, stated, “Before we started this …
+
+Lidl has announced new sustainability targets aimed at promoting plant-based eating across its 31 international markets. In collaboration with the World Wildlife Fund (WWF), the retailer has committed to increasing the proportion of plant-based foods sold by 20% by 2030, compared to 2023 levels. This initiative is part of Lidl’s broader effort to align its product offerings with the Planetary Health Diet (PHD) guidelines by 2050. Lidl’s strategy, dubbed “Conscious Nutrition,” includes using WWF’s Planet-Based Diets Retailer Methodology to evaluate and expand its product range. This methodology provides a framework for developing sustainable and health-focused food options, encompassing protein sources, whole grains, fruits, and vegetables. The retailer plans to implement national targets across all its markets to support its international goal. Stefan Haensel, senior vice …
+
+Lidl has become the first major retailer to use The Vegetarian Society’s new Plant-Based Trademark, designed to be the “gold standard of plant-based accreditation”. The trademark will appear on Lidl’s Vemondo Plant! range, which includes a variety of plant-based options such as ready meals, ingredients, and vegetable-based products. “It’s fabulous to have Lidl on board with its fantastic Vemondo Plant! range now being certified to use the Plant-Based Trademark,” said Vanessa Brown, Head of Trademarks at the Vegetarian Society. “Customers are looking for reassurance from an easy-to-read label and will be able to see the Plant-Based Trademark on products in Lidl stores soon.” Plant-based terminology The Vegetarian Society has already offered vegetarian and vegan trademarks for many years, but the Plant-Based Trademark was added late …
+
+In what has been described as an “industry-leading target”, Lidl GB has announced that it will work to make plant-based proteins account for 25% of its total protein sales by 2030. The supermarket chain has also committed to doubling the proportion of plant-based protein sales from dairy alternatives in the same period. Lidl says the announcement makes it the first UK retailer to set specific targets to increase the proportion of plant-based proteins sold. The news comes as the discounter works to achieve net zero emissions by 2050. To achieve its goals, Lidl has revealed it will more than triple the number of plant-based products it offers, with an expanded range launching from this month and rolling out nationally by January 2025. Called Vemondo Plant!, …
+
+Lidl’s climate targets, supported by its protein diversification scheme, puts other German retailers, such as Rewe, under pressure in the race to reduce emissions, according to Madre Brava‘s climate and food system experts. In its latest sustainability report, Lidl announced its goal of reducing the emissions of products it sells (so-called Scope 3 emissions). Lidl makes it clear that meat and dairy products play a prominent role in its Scope 3 emissions. Supermarkets cannot tackle Scope 3 without tackling the emissions of meat and dairy products in their supply chains, and only Lidl has taken the necessary steps: clear commitments to diversify its protein supply. Florian Wall, Senior Associate at Madre Brava in Germany, says: “Lidl is now on both front leaders: their commitment to …
+
+Lidl Netherlands has announced a permanent reduction in the cost of plant-based meat and dairy alternatives, meaning they will be priced equally to or lower than their animal-based equivalents. The retailer says it aims to ensure price is not an obstacle to making sustainable choices. The news comes after a ProVeg study conducted last year found that people are far more likely to choose plant-based foods when they are priced more affordably. The research showed that most people want plant-based products to be priced the same as animal foods, with similar government subsidies. Lidl has already slashed the prices of plant-based alternatives in other European markets such as Germany, Denmark, Hungary, and Austria. Dutch chain Jumbo has made a similar move, along with various other …
+
+Lidl is launching a range of new products under its own-brand vegan range Vemondo as part of a new promotion week. Lidl customers across Germany can now look forward to several new vegan products. “From high-quality meat substitutes and vegan ribs to vegan ice cream desserts: with Vemondo, we offer a wide selection of delicacies every day at the usual low Lidl price,” announced the discounter. The new range includes vegan moussaka, vegan camembert, vegan ribs, vegan nuggets, vegan tortillas, vegan chocolate crunchies, and vegan stracciatella ice cream. The Vemondo range is licensed with the V-Label and received the Vegan Food Award from PETA Germany in the “Best Vegan Range” category in 2023. Lidl’s vegan product range already includes over 450 items in total. Influencing …
+
+Albert Heijn has been recognized as the supermarket chain with the most extensive vegan offerings in Flanders and Brussels, according to a recent study conducted by BE Vegan and ProVeg Belgium. The analysis evaluated the availability of plant-based products in six major supermarket chains: Albert Heijn, Delhaize, Carrefour, Colruyt, Lidl, and Aldi. Albert Heijn leads the rankings, with Delhaize in second place and Colruyt in third. Notably, Colruyt has moved up to third place, overtaking Carrefour for the first time. “It is mainly the expansion of plant-based ready meals that places Colruyt in third position. There are more options for easy plant-based meals. Colruyt is also catching up in the area of meat and fish substitutes: the offer has increased by 30% since 2022, and …
+
+A pilot study conducted by Lidl Netherlands in collaboration with Wageningen University and the World Resources Institute (WRI) has found that placing meat alternatives next to conventional meat significantly boosts sales. The study took place in 70 stores over a six-month period, and the results indicate that sales of meat alternatives increased by 7% during this time. The effect decreased somewhat as the study went on, but remained noteworthy. Meat sales also fell slightly, though this was not considered significant. When Lidl customers were interviewed in-store or asked to complete online questionnaires, most said they supported the strategy. The study results come as the retailer works to make 60% of its protein sales plant-based by 2030. “We know from the research that the visibility of …
+
+Lidl Belgium has announced it is permanently cutting the prices of its plant-based protein products from May 15, after a recent study conducted by iVox on behalf of the retailer found that 42% of Belgians would purchase more vegetarian and vegan foods if they were cheaper. The change will create price parity between all Lidl plant-based protein products and their animal equivalents, making plant-based foods more accessible to consumers. This is part of a wider strategy by Lidl Belgium to encourage a shift towards sustainable proteins. Additionally, the retailer aims to double sales of plant-based protein products by 2030, and will expand its range to make 20% of protein sources plant-based by 2030. This will involve launching a variety of legumes, seeds, and alternative protein …
+
+Lidl Germany has hosted a protein transition event in Berlin, bringing together 110 representatives from politics, business, science, and society. Participants discussed topics such as what the protein supply of the future will look like, how animal w",vegconomist.com,2025-04-02,22,Lidl News - vegconomist - the vegan business magazine,article,0.06865739566,74,204,150.2440191
+https://vegconomist.com/organisations-and-brands/waitrose/,false,"Reports on Waitrose's new mobile app and Tiba Tempeh's product launch, which are specific events.",Waitrose News - vegconomist - the vegan business magazine,"Find all Waitrose news in chronological order with our extensive archive and stay informed on Waitrose and the vegan, plant-based and cellular agriculture market.","UK supermarket Waitrose has revealed what it calls a “pioneering”mobile app which it claims will “assess and begin to understand the emotional wellbeing” of animals that are bred and slaughtered to create products made of their flesh. Vegan charity Viva! says in response that “they seem to be missing a fundamental principle of animal sentience.”
+
+UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a variety of dishes, including stir-fries, pastas, and sandwiches. Tiba Tempeh also reports that it has secured a listing at supermarket chain Waitrose for three of its products — Original Block, Sweet Chilli Pieces, and the new Smoky Block. The products will initially launch at over 200 stores under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands. “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, co-founder of Tiba Tempeh. “We’ve crafted the tastiest protein-packed tempeh, which we know consumers …",vegconomist.com,2025-04-10,14,Waitrose News - vegconomist - the vegan business magazine,article,0.06480686087,85,228,150.2440191
+https://vegconomist.com/organisations-and-brands/prime-roots/,false,Reports on a specific company's product launch in a news-like format,Prime Roots News - vegconomist - the vegan business magazine,"Find all Prime Roots news in chronological order with our extensive archive and stay informed on Prime Roots and the vegan, plant-based and cellular agriculture market.","Most alt-protein companies start out by making the basics, like burgers and nuggets. But US-based Prime Roots has taken a different approach, aiming to make plant-based comfort foods that aren’t widely available.
+
+Bringing the first mycelium-based deli meats to Canada, redefining deli for a new generation with allergen-free, minimally processed options TORONTO–(BUSINESS WIRE)–Prime Roots is a new-school deli brand bringing a new generation of consumers to the category with its revolutionary mycelium-based deli meats. Prime Roots is officially launching in Canada with Canada’s first mycelium-based deli meats. These products provide an allergen-free, not ultra-processed, and operationally friendly solution for foodservice operators looking to tap into the growing demand for plant-based options. With 35% of Canadians identifying as flexitarian, vegan, or vegetarian, menu innovation with Prime Roots presents an exciting opportunity for restaurants, grocery delis, and foodservice providers. Since its successful U.S. launch two years ago, Prime Roots has delivered proven incremental revenue for partners in grocery deli, …",vegconomist.com,2025-04-07,17,Prime Roots News - vegconomist - the vegan business magazine,article,0.05915606474,87,249,150.2440191
+https://vegconomist.com/organisations-and-brands/meltmarble/,false,Reports on specific company announcements and developments in a news-like format.,Melt&Marble News - vegconomist - the vegan business magazine,"Find all Melt&Marble news in chronological order with our extensive archive and stay informed on Melt&Marble and the vegan, plant-based and cellular agriculture market.","Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years of experience in operational expansion, particularly in the biotech and pharmaceutical sectors. His past roles include high-level positions at major firms such as Chr. Hansen, Novo Nordisk, and Lundbeck. Most recently, he served as CTO at Bacthera, a company focused on bacterial biotherapeutics. At Melt&Marble, Hodal will oversee the optimization of bioprocesses and downstream operations …
+
+Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain novel foods approval to be sold on the European market, meaning it will take several years for the products to arrive on supermarket shelves. In the US, Melt&Marble’s products will undergo the FDA’s Generally Recognized as Safe notification process, which should allow for faster approval. Consequently, commercialization may begin in the US by the end …
+
+Precision fermentation startup Melt&Marble has achieved a milestone in biomanufacturing with the demo-scale production of over ten thousand liters of fermentation for fats. According to the Swedish startup, the target bioprocess performance was maintained throughout the scale-up, achieving a 10-fold increase in bioreactor volume while sustaining comparable strain and performance metrics. This achievement builds on a previous bioreactor trial and demonstrates the platform’s scalability and robustness, explains Melt&Marble. CEO Anastasia Krivoruchko shares, “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time.” Better alternatives for tasty food The large amount of fat produced from this demo will enable the company to conduct application pilots to fine-tune the fat’s use …
+
+Sweden’s Melt&Marble has been selected as one of 68 European deep tech startups chosen from 969 applicants to receive a €2.5 million grant from the European Innovation Council (EIC) Accelerator. The company also announces that it has secured an additional €260,000 grant from the Horizon Europe Framework Programme. Melt&Marble uses precision fermentation and microbial engineering to create sustainable and resource-efficient alternatives to animal fats, cocoa butter, palm oil, and other agriculturally derived lipids. With the new funding, the female-led company will reduce production costs and accelerate the pre-commercialization of its first products: MeatyMarble and DairyMarble. Co-founder & CEO Anastasia Krivoruchko shares, “The EU’s commitment to supporting innovative food production technologies is truly encouraging. This funding will help bring us a step closer to offering delicious and …
+
+Melt&Marble, a Swedish precision fermentation company that specializes in designer fats for food and other applications, has revealed new headquarters with expanded R&D and production capabilities. The facility features “state-of-the-art” molecular biology and microbiology labs, pilot-scale bioreactors, and a food application kitchen to test its “meat-like” fat in meat alternatives and other products. Melt&Marble says that it has already successfully scaled its production to one cubic meter. However, with the new capabilities, the company believes it will be able to achieve commercial-scale production beyond its previous milestone. Anastasia Krivoruchko, co-founder and CEO of Melt&Marble, says: “We are excited about the achievements to date. In the last months, we constantly improved key performance indicators related to rate, titre and yield, successfully achieving metrics relevant for commercial-scale and …",vegconomist.com,2025-03-27,28,Melt&Marble News - vegconomist - the vegan business magazine,article,0.03390830331,24,134,150.2440191
+https://vegconomist.com/politics-law/canada-host-national-election-debate-animal-protection/,false,Reports on a specific real-world event (election debate) with news-style reporting,Canada to Host National Election Debate on Animal Protection - vegconomist - the vegan business magazine,"On April 23, a virtual debate focused on animal protection policies will bring together federal candidates from four major Canadian political parties. The","On April 23, a virtual debate focused on animal protection policies will bring together federal candidates from four major Canadian political parties. The event, held via Zoom, will be conducted in both English and French with simultaneous translation, and is open for media observation and public registration.
+
+The debate is organized by Animal Justice, the Montreal SPCA, the Vancouver Humane Society, the BC SPCA, and World Animal Protection. It marks only the second time a national debate dedicated to animal welfare has been held during a Canadian federal election campaign.
+
+## Cross-party voices join the conversation
+
+Confirmed participants include Nathaniel Erskine-Smith (Liberal, Beaches—East York), Alistair MacGregor (NDP, Cowichan—Malahat—Langford), Elizabeth May (Green Party, Saanich—Gulf Islands), and Yves Perron (Bloc Québécois, Berthier-Maskinongé). All federal parties with representation in Parliament were invited to join.
+
+Karman Wong, a former journalist and communications consultant, will moderate the discussion, which will address topics such as animal protection legislation, animal agriculture, the wildlife trade, antimicrobial resistance, and animal testing.
+
+A recent Nanos poll from 2024 found that 43% of Canadians would be more inclined to vote for a political party that supports stronger animal protection laws. Advocates argue that animal welfare is increasingly intersecting with broader policy areas such as climate change, public health, and international trade.
+
+## Recent legislative efforts and challenges
+
+The last session of Parliament saw several animal-related bills introduced, including Bill S-15 (banning elephant and great ape captivity), Bill C-355 (prohibiting the export of live horses for slaughter), and Bill C-293 (addressing animal-related pandemic risks). None of these bills passed before Parliament was dissolved for the election.
+
+Canada’s legal protections for animals have faced international criticism, with advocates pointing to a lack of enforceable standards. Over 14.5 million farmed birds in Canada have been culled in response to avian flu outbreaks, underscoring concerns related to animal agriculture and disease transmission.
+
+The debate is scheduled during Earth Week and comes at a time when animal protection issues are becoming more prominent in Canadian political discourse. Interested members of the public can register to view the debate at www.animalelectiondebate.ca.",vegconomist.com,2025-04-21,3,Canada to Host National Election Debate on Animal Protection - vegconomist - the vegan business magazine,article,0.03609379815,28,135,150.2440191
+https://vegconomist.com/materials/under-armour-unless-unveil-fully-plant-based-sportswear-collection/,true,Reports on a specific event (Under Armour and UNLESS collaboration) with news-style reporting,Under Armour and UNLESS Unveil Fully Plant-Based Sportswear Collection - vegconomist - the vegan business magazine,"At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first","At this year’s Milan Design Week, Under Armour and UNLESS presented a new capsule collection of fully plant-based sportswear. The launch marks the first collaborative project between the athletic brand and UNLESS, a company known for producing garments without synthetic materials or plastic content.
+
+“This is just the beginning—the next evolution of sportswear made for athletes and built for the planet”
+
+
+The limited-edition collection, which includes hoodies, t-shirts, and shorts, is designed to meet athletic performance standards while being made entirely from regenerative, plant-derived materials. Once worn out, each item can be composted, leaving no plastic residue or synthetic waste behind.
+
+The collection was introduced through an installation at Fuorisalone that depicted the full life cycle of the garments, from raw plant inputs to finished products, and eventually to compost. The exhibition aligned with the broader themes of circularity and material innovation that have gained traction at Milan Design Week in recent years.
+
+“This is just the beginning—the next evolution of sportswear made for athletes and built for the planet,” a joint statement from the brands noted.
+
+## First post-acquisition release
+
+UNLESS, founded as a regenerative fashion brand, has previously focused on plant-based alternatives to conventional materials. This collaboration with Under Armour follows its acquisition by the sportswear company and represents its first major release under the new ownership.
+
+The collection includes items across men’s, women’s, and unisex categories and incorporates design influences from skate, surf, and outdoor cultures. According to the companies, the garments are constructed for durability and everyday use, but made to decompose fully without releasing microplastics or toxic chemicals.
+
+The capsule will be sold exclusively at the Under Armour Brand House in Baltimore, with prices ranging from $30 to $160.
+
+No timeline has been announced for further product releases beyond this initial capsule.",vegconomist.com,2025-04-09,15,Under Armour and UNLESS Unveil Fully Plant-Based Sportswear Collection - vegconomist - the vegan business magazine,article,0.03358927078,27,129,150.2440191
+https://vegconomist.com/retail-e-commerce/carrefour-brazil-strategic-partnership-vida-veg/,true,Reports on a specific corporate partnership with news-style reporting,Carrefour Brazil Announces Strategic Partnership With Plant-Based Brand Vida Veg - vegconomist - the vegan business magazine,"Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand.","Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand.
+
+As part of the collaboration, Carrefour will add three of Vida Veg’s cashew-based products to its range — mozzarella cheese, traditional cream cheese, and cream cheese with fine herbs. The products will be sold under Carrefour’s own brand, making Vida Veg the retailer’s first supplier of plant-based products for its private label range.
+
+Carrefour will be able to offer the dairy alternatives at a relatively affordable price point, making them accessible to more consumers. The idea for the collaboration arose when Vida Veg founder Álvaro Gazolla visited Carrefour in Spain and noticed the chain’s plant-based range.
+
+The news comes as Carrefour works to increase the amount of plant-based products it sells. Last year, the retailer reported that it had already exceeded its target of achieving €500 million in sales of plant-based alternatives by 2026, and had increased the goal to $650 million.
+
+## Plant-based sales on the rise in Brazil
+
+Vida Veg offers a variety of plant-based dairy alternatives, including milks, yogurts, and cheeses. The brand uses locally-sourced raw materials such as cashews and coconut, helping to strengthen the Brazilian agro-industrial sector.
+
+It is hoped that the Carrefour partnership will not just increase Vida Veg’s presence in Brazil, but also enable the brand to expand into other Latin American markets. Additionally, the collaboration could inspire more retailers and manufacturers to follow suit, increasing the availability of plant-based products.
+
+Euromonitor figures from last year indicated that plant-based sales were on the rise in Brazil, increasing by 38% in 2023 compared to the previous year. Plant-based milk was particularly successful, seeing 9.5% growth.
+
+“Euromonitor had already predicted that the sector could exceed $425.3 million in sales by 2026 (approximately 2.2 billion reais at the current exchange rate) — and the most recent data indicate we are on the right track to surpass these expectations,” Vinícius Gallon, Communication Manager at GFI Brasil, told vegconomist at the time.",vegconomist.com,2025-04-02,22,Carrefour Brazil Announces Strategic Partnership With Plant-Based Brand Vida Veg - vegconomist - the vegan business magazine,article,0.02484712519,26,132,150.2440191
+https://vegconomist.com/organisations-and-brands/swap/,false,Reports on a specific event (product launch and rebranding) in a news-like format.,SWAP News - vegconomist - the vegan business magazine,"Find all SWAP news in chronological order with our extensive archive and stay informed on SWAP and the vegan, plant-based and cellular agriculture market.","Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …
+
+French plant-based whole-cut producer Umiami announced its rebranding to SWAP last month, with the aim of facilitating the company’s expansion overseas. The new name, which doubles as a call to action encouraging consumers to opt for plant-based proteins, will support SWAP’s growth beyond plant-based chicken into other meat and fish alternatives. The company recently opened France’s first commercial-scale plant-based whole-cut factory and achieved B Corp status. Since its founding in 2020, SWAP has raised €100 million, aiming to scale operations, particularly targeting the US market. We spoke to Tristan Maurel, CEO and co-founder of SWAP, to find out about the rebranding and the company’s recently revealed Chicago launch. Can you walk us through the decision to rebrand from Umiami to SWAP? What does the new …
+
+French plant-based food producer Umiami has rebranded as SWAP Food and launched its first product, SWAP™ Chicken, in the North American market, starting in Chicago, marking the company’s entry into the US food industry. The rebranding from Umiami to SWAP, which was announced earlier today, was made to support the company’s global expansion efforts. According to the company, the new name better reflects its goal of making plant-based protein easy to integrate into existing recipes without requiring menu changes, an important consideration for foodservice operators. “We believe SWAP Chicken will elevate menu possibilities, making it easier than ever to SWAP animal meat for plant protein,” said SWAP CEO and founder, Tristan Maurel. SWAP Chicken is made from eight ingredients, including soy protein, pea protein, and …
+
+Umiami, a pioneering French producer of plant-based whole cuts, has announced that it is rebranding to SWAP as it targets international expansion. The new name has been described as a “key strategic move”, since it is easy for international audiences to understand. It is also intended as a call to action, encouraging consumers to swap meat for plant-based alternatives. The rebrand is accompanied by a new brand tagline — “SWAP. For the love of it”. The versatility of the name will allow SWAP to expand beyond plant-based chicken fillets, its current focus, into other types of meat and fish alternatives. The company says the rebrand reflects its ambition to compete with leading traditional meat brands. “SWAP perfectly represents our mission: to provide consumers with the …",vegconomist.com,2025-04-02,22,SWAP News - vegconomist - the vegan business magazine,article,0.02981573685,21,126,150.2440191
+https://vegconomist.com/category/investments-finance/investments-acquisitions/,false,"Reports on multiple specific real-world events (acquisitions, funding rounds, mergers) in the plant-based food industry.",Investments & Acquisitions: Latest News 2025 - vegconomist: the vegan business magazine,none,"Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated media platform, Plant Based World Pulse, from JD Events (JDE). The terms of the transaction were not disclosed. The acquisition includes both the North American and European editions of the Plant Based World Expo, as well as the digital content platform PBW Pulse. These assets will now be integrated into Emerald’s portfolio of food-related events, which includes established industry trade shows such as the International Pizza Expo. JDE passes the torch amid rapid growth Plant Based World Expo was launched by JDE in 2019 to provide a business-focused platform for stakeholders in the plant-based sector. JDE Founder and CEO …
+
+Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …
+
+The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion. While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend. Expansion of plant-based offerings Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, …
+
+Australian Plant Proteins (APP), a producer of high-quality protein isolates, has been acquired by My Co., the investment vehicle of the Paule Family Office. APP is known for its patented fractionation technology, which enables the production of protein isolates from faba beans, yellow peas, lentils, mung beans, and other pulses through a unique extraction process. The clean, non-solvent method produces a highly functional protein isolate containing over 85% protein. APP entered voluntary administration in July of last year after experiencing financial difficulties. My Co. says the acquisition is a strategic move that will support local farmers, protect jobs, and reinforce Australia’s status in the global plant-based food market. “This acquisition opens doors to numerous possibilities for APP,” said Vicky Pappas, CEO of My Co. “With …
+
+Grassa, a Dutch company working to extract protein from grass, has raised €3.6 million to further develop its technology. Investors in the round included Perspectieffonds Gelderland (PFG) — a Gelderland province fund managed by Oost NL — along with existing shareholders Fransen Gerrits and Brightlands Venture Partners. The funding will be used to scale up Grassa’s technology, demonstrate its benefits to dairy farmers, and develop edible grass protein for humans. Grassa’s technology creates “unlocked grass”, which contains less unstable protein than normal grass, along with grass juice, from which protein can be extracted. The unlocked grass reduces methane and nitrogen emissions from cows when used as feed, while the grass protein provides a sustainable alternative to soy protein. Grassa has discovered that 50% of the …
+
+At the end of last year, Unilever announced plans to sell off its plant-based meat brand, The Vegetarian Butcher, as part of its efforts to slim down its portfolio and focus on its core “power brands.” Now, less than 4 months later, Unilever has found a buyer—Dutch plant-based food brand Vivera. The Vegetarian Butcher, which was acquired by Unilever in 2018, has seen substantial growth under the multinational’s ownership. Since the acquisition, the brand expanded into over 55 markets, offering both retail and foodservice products. However, Unilever noted that the brand’s unique supply chain and research and development requirements made it difficult to integrate within the broader Unilever Foods portfolio. This divergence in operational needs was a key factor in the decision to sell. The …
+
+British agritech startup Elaniti has closed a funding round that aims to accelerate the development of its soon-to-launch flagship product, a digital tool enabling agribusinesses to decode the microbial composition of soil. Using AI and DNA sequencing, the tool enables farmers to optimise productivity in both the short term and long term while reducing reliance on synthetic inputs. This could be crucial in transitioning to sustainable, regenerative agriculture and a more plant-based food system. Participants in the funding round included biotope by VIB, Planetary Impact Ventures, and Paulig Group’s CVC arm, PINC. The round adds to non-dilutive funding received by the company from Innovate UK in January, bringing the total amount raised to €1.5 million. Elaniti will use the funding to strengthen its team and …
+
+French startup AuraLIP, a producer of fermented hemp seed-based ingredients, has announced the completion of its first funding round. The round saw participation from BADGE Business Angels des Grandes Écoles, YES Invest, Food Planet (Yves Schladenhaufen), Femmes Business Angels, FFBB Management (Pierre-Yves Divet), Emmanuel Vasseneix, Cédric Le Rochais, and Jean-Thibault Geerts. The funding will be used to accelerate the development of AuraLIP’s Low Impact Protein, create jobs, and expand internationally. AuraLIP’s hemp seed fermentation technique is said to naturally enhance texture and umami flavor through a fast, sustainable, and easily scalable process. It can also be used to valorize industrial by-products. The resulting ingredients are said to have good nutritional claims, providing a source of protein and omega-3 fatty acids. They have relatively short ingredient …
+
+Dutch foodtech startup Cano-ela has raised €1.6 million in a new funding round. Participants included existing investor Oost NL and new investors Value Factory Ventures and Ecoseed. Cano-ela is working to transform underutilized canola seeds into high-value plant-based ingredients by processing them in an innovative way. These ingredients could reportedly be used by food companies to create the next generation of sustainable and natural plant-based foods. The startup aims to improve on existing extraction methods for oilseeds, which only extract one component (vegetable oil) and create big streams with poor functionality. Cano-ela told Silicon Canals that the new funding would allow it to upgrade its pilot facility, increase production capacity, and accelerate collaborations with food producers. “New exciting phase” Cano-Ela’s ingredients include: Worldwide, a few …
+
+UK tempeh brand Tiba Tempeh has raised over £1.1 million in funding. The round was led by Maven Capital Partners through its Northern Powerhouse Investment Fund II, supported by the British Business Bank. Perfect Redd, the venture capital arm of Samworth Brothers, also made a follow-on investment. The funding will be used to enhance Tiba Tempeh’s marketing, sales, and product development, with new product launches planned for 2025. The news comes after Tiba Tempeh saw its retail sales value increase by a huge 736% in the past year, reportedly becoming the fastest growing brand in the UK chilled meat-free category*. The company has contributed £1.2 million in retail sales value over the past year, as demand for less processed meat alternatives continues to rise. Tiba …
+
+US-based vegan food brand Blackbird Foods has announced an acquisition by plant-based investor Ahimsa Companies. Blackbird Foods is well-known for its New York-style hand-tossed frozen pizzas, available US-wide at retailers such as Target, Sprouts, and Whole Foods. The brand also offers plant-based wings made from seitan, which can be found at The Fresh Market and Wegmans. Following the acquisition, Blackbird Foods plans to use Ahimsa’s expertise to enhance its distribution and manufacturing capabilities. “We are eager to tap into Ahimsa’s extensive knowledge to strengthen Blackbird’s presence in the frozen aisle,” said Mike Pease, co-founder of Blackbird Foods. “With their support, we have ambitious plans for growth and exciting product innovations on the horizon.” “Exciting step” Ahimsa Companies was formed in 2024 with the aim of …
+
+The food company Raisio will sell its plant protein business and the Härkis® and Beanit® brands, under which plant protein products have been marketed, to the Finnish dairy and food company Valio. The price of the deal is €7 million, which will be paid to Raisio in cash upon the transfer of the business. The companies have signed a purchase and sale agreement for the sale of the plant protein business, the related fixed assets and the Härkis® and Beanit® fava bean brands. The fixed assets include, among other things, the equipment of the factory producing plant protein products in Kauhava. The plant protein business employs 16 people, who will be transferred to Valio as existing employees as part of the deal. Raisio has been a …
+
+Ella Mills, the founder of Deliciously Ella, has personally acquired the Allplants brand and its associated assets after the plant-based ready-meal company entered administration in late 2024. This acquisition, announced today, will see Allplants integrated into Mills’ existing business, Plants, which she co-owns with her husband Matthew. Founded in 2016 by brothers Alex and Jonathan Petrides, Allplants made its mark in the UK with its plant-based, ready-to-eat meals. Despite early success, the company faced financial difficulties, ultimately leading to its administration in November 2024. During this period, Allplants had to make 65 employees redundant as it dealt with declining consumer demand and a series of sustained losses. In a statement shared on LinkedIn, Jonathan Petrides reflected on the company’s journey from its beginnings to serving …
+
+Jay&Joy, a French company specializing in plant-based cheese alternatives, has announced the acquisition of its competitor, Les Nouveaux Affineurs, alongside a €2 million funding round. The acquisition, supported by a €2 million funding round, expands Jay&Joy’s production capacity and product range in France and across Europe. Since CEO César Augier assumed leadership in 2023, Jay&Joy has revitalized its production processes, reestablished distribution channels, and initiated market expansion both domestically and internationally. The recent acquisition adds a production facility in Ivry-sur-Seine, complementing the existing site in Lacroix-Saint-Ouen, and retains 10 jobs from Les Nouveaux Affineurs. Augier stated, “Our ambition is clear: to offer exceptional plant-based alternatives while preserving our traditional know-how and accelerating our European expansion. This acquisition marks a crucial step in strengthening our leadership …
+
+The New Originals Company is further expanding its expertise in the tofu convenience category with the acquisition of SoFine. With the acquisition of the established SoFine brand and the production facility in Landgraaf, the Netherlands, the New Originals Company aims to strengthen its innovative capabilities and expand its expertise with an extended product portfolio. Matthias Krön, CEO of The New Originals Company, stated, “We are very pleased to be sustainably expanding our expertise with the new site and almost one hundred highly qualified employees. With SoFine, we are expanding our portfolio with important innovations such as sliced tofu, diced tofu, minced tofu and tofu in water packs, and can thus contribute to the further development of the entire category. “The plant in Landgraaf complements our …
+
+Berlin-based climate tech startup Project Eaden has closed a €15 million oversubscribed Series A funding round to accelerate the European retail launch of its plant-based meat alternatives. Using proprietary fiber spinning technology inspired by the textile industry, the company aims to produce ultra-realistic plant-based whole cuts, starting with ham, for mainstream consumers. The Series A round was led by Planet A and REWE Group, with additional support from DeepTech & Climate Fonds (DTCF), Happiness Capital, and AgriFoodTech Venture Alliance. Existing investors FoodLabs and Creandum also participated in the funding round, which brings the company’s total capital raised to €27 million since its founding in 2022. Commenting on the investment, Christoph Gras, general partner at Planet A, stated: “Research suggests that plant-based products could replace 11–22% …
+
+US plant-based foods company Misha’s has announced the acquisition of non-dairy cheese producer Vertage. The strategic acquisition will see Misha’s expand its product line to shredded and sliced plant-based cheeses through Vertage’s current offerings. Misha’s will also benefit from Vertage’s partnership with vertically integrated fresh produce provider Fresh Del Monte, gaining access to the latter’s comprehensive logistics network. This includes production facilities, advanced technology, and logistics capabilities managed by Fresh Del Monte’s inland logistics arm, Tricont Trucking and Logistics. Misha’s will use Fresh Del Monte’s production capabilities to launch new product lines, while the logistics network will help to streamline Misha’s supply chain and enable expansion into new regions. Shared mission Fresh Del Monte and Vertage first announced their partnership in 2023, saying that their …
+
+Narayan Group, a Slovenia-based producer of organic coconut and superfood products, has announced a planned acquisition by Edible Garden AG Incorporated. The two companies have signed a non-binding letter of intent to enter into a share purchase agreement that would see Edible Garden — a leader in controlled environment agriculture (CEA) and locally grown, organic, and sustainable produce — acquire the outstanding share capital of Narayan Group and its subsidies. The shareholders of Narayan Group will then become the controlling shareholders of Edible Garden. Narayan Group achieved over $22 million in revenue in the first nine months of 2024 and expects fourth-quarter revenue in excess of $9.5 million. With the help of the company’s vertically integrated supply chain and leadership in the European market, along …
+
+ICL, a global leader in specialty minerals, has announced an additional investment in Plantible Foods as part of the company’s ongoing Series B funding round. This investment builds on ICL’s initial involvement in Plantible’s Series A, further strengthening their strategic collaboration. The follow-up investment is part of ICL’s broader strategy to support the growth of Plantible Foods, a company specializing in plant-based protein technology leveraging Lemna, also known as duckweed. The partnership between the two companies has gained momentum following the launch of Rovitaris Binding Solution in October 2023, an innovative ingredient powered by Rubi Protein, a plant-based protein derived from lemna, which was developed by Plantible. Rovitaris was recently recognized for its innovation at the SupplySide West (SSW) conference in November 2024, where it …
+
+Switzerland’s Yeastup, a company that extracts functional ingredients from spent brewers’ yeast using a patented process, has raised CHF 8.9 million (€9.47 million) in Series A funding. The funding will enable Yeastup to repurpose a former Swiss dairy facility into a large-scale production site with the capacity to upcycle over 20,000 tons of spent brewers’ yeast per year. The facility will require limited capital expenditure while benefiting from top-quality equipment. The new site will help to meet the significant demand for Yeastup’s products while serving as a reference site for global scaling efforts. To ensure cost competitiveness, Yeastup has established several strategic partnerships in supply and engineering. Investors that have provided funding to Yeastup include Beyond Impact, Gentian Investments, Newtree Impact, and Angel House. Various …",vegconomist.com,2025-04-21,3,Investments & Acquisitions: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06968107202,94,218,150.2440191
+https://vegconomist.com/studies-and-numbers/plant-based-ranges-increasing-dutch-supermarkets-adoption-slow/,false,Reports on the findings of a specific study regarding plant-based food adoption in Dutch supermarkets.,"Report: Dutch Supermarkets Are Expanding Their Plant-Based Ranges, But Adoption Remains Slow - vegconomist - the vegan business magazine","Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture,","Data from the Protein Monitor 2024, an annual study conducted by Wageningen Social & Economic Research on behalf of the Dutch Ministry of Agriculture, Fisheries, Food Security and Nature, has assessed the progress of the protein transition at Dutch supermarkets.
+
+The research indicates that availability is increasing rapidly; in 2024, 38% of online supermarket ranges consisted of plant-based protein products, compared to just 32% in 2023. However, the amount of plant-based protein consumed by the Dutch population has increased by just 1%.
+
+Currently, 60% of consumers’ protein intake comes from animal sources, while 40% comes from plants. The Netherlands has set a policy goal of achieving 50% plant-based and 50% animal protein intake by 2030 to improve public health and sustainability.
+
+“Although the protein transition is progressing slowly, the growth in plant-based options shows that supermarkets are preparing for a future in which plant-based proteins play an increasingly important role,” said lead researcher Marleen Onwezen. “However, more is needed to get consumers to change along with them.”
+
+## The influence of environment
+
+Plant-based protein products are reportedly becoming more affordable; on average, they are now 27% cheaper than their animal-based counterparts, whereas in 2023 they were only 17% cheaper. However, the cheapest option in supermarkets is still often an animal-based product.
+
+Furthermore, animal products receive more marketing than plant-based products and score much higher in terms of familiarity, habits, and cooking skills. Dinner, dining out, and social occasions all remain focused on animal protein.
+
+However, the 50:50 target has almost been achieved in workplaces, since people reportedly eat more plant-based meals with their colleagues. The researchers note that this demonstrates the influence of environment on dietary choices.
+
+According to the report, men consume more animal protein than women overall, but the ratio between plant-based and animal proteins does not differ significantly between the two groups.
+
+## Encouraging plant-based consumption
+
+Consumers were found to be more open to consuming legumes, nuts, and seeds than more processed meat and dairy alternatives. They were also inclined to prefer changes that allow them to continue consuming some animal products; for example, around 40% said they consciously eat smaller portions of animal foods.
+
+The researchers suggest that plant-based consumption could be encouraged at supermarkets by offering more variety, more promotions, and a wider range of plant-based protein products. Pricing strategies, such as subsidies on plant-based proteins or fewer discounts on animal products, could also help.
+
+Most major Dutch supermarkets have committed to selling 60% plant-based proteins by 2030, and sales of animal meat appear to be declining. The recent Protein Transition Benchmark by the think tank Questionmark found that Dutch retailers are actively working on the protein transition, but faster progress is needed.
+
+“Supermarkets play a key role in the protein transition,” said Onwezen. “We see a clear growth in the range of plant-based proteins, but consumption is only increasing very cautiously. This means that more is needed than just a larger supply: the current norm is still animal-based, and additional steps are required in the food environment and in motivating consumers to change their eating habits.”",vegconomist.com,2025-04-15,9,"Report: Dutch Supermarkets Are Expanding Their Plant-Based Ranges, But Adoption Remains Slow - vegconomist - the vegan business magazine",article,0.04081733331,32,131,150.2440191
+https://vegconomist.com/gastronomy-food-service/food-service/new-natures-fynd-fy-bites-available-plantega-affiliated-locations-nyc/,true,"Reports on a specific product launch (Fy Bites) by Nature's Fynd, a company, in a news-like format.",New Nature's Fynd Fy™ Bites Available at Plantega-Affiliated Locations in NYC - vegconomist - the vegan business magazine,"Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across","Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations.
+
+“With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted to create something entirely new”
+
+
+The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan.
+
+Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted to create something entirely new. Fy Bites are their own thing: deliciously satisfying and made with our Fy Protein plus real veggies and spices.”
+
+Plantega, a plant-based food service platform operating within New York City’s bodega system, has partnered with Nature’s Fynd to offer the new product in both in-store and delivery formats. In-store, the Fy Bites are served with options such as vegan mayo, hot sauce, or ketchup. On delivery platforms, they are presented over rice with sautéed vegetables and condiments.
+
+## Expanding Fy Bites portfolio
+
+The new flavor joins three other Fy Bites variants—Zesty Greek, Herby Thai, and Savory Italian—that are expected to reach retail freezers later in the year. Outside of the bite-sized product line, Nature’s Fynd also offers Dairy-Free Fy Yogurt and Meatless Fy Breakfast Patties, which are currently available at Whole Foods Market and other national retailers.
+
+In addition to its food portfolio, Nature’s Fynd is also exploring non-food applications of its fungi protein. Earlier this month, the company introduced Hydefy, a leather alternative developed using Fy, during a collaboration with fashion designer Stella McCartney.
+
+Nil Zacharias, Plantega’s founder and CEO, described the Fy Bites as “a perfect example of how innovation and bold flavor can come together to create something entirely new.”",vegconomist.com,2025-04-11,13,New Nature's Fynd Fy™ Bites Available at Plantega-Affiliated Locations in NYC - vegconomist - the vegan business magazine,article,0.03460301236,25,132,150.2440191
+https://vegconomist.com/organisations-and-brands/icl-food-specialties/,false,Reports on a specific corporate action (ICL investment) in a news-like format.,ICL Food Specialties News - vegconomist - the vegan business magazine,"Find all ICL Food Specialties news in chronological order with our extensive archive and stay informed on ICL Food Specialties and the vegan, plant-based and cellular agriculture market.","ICL (Israel Chemicals) has announced its plans to invest $20 million on developing its manufacturing capacity and on R&D support capabilities for its ROVITARIS® alternative protein technology, as the meat alternative market continues to develop as an unstoppable global movement.
+
+ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …",vegconomist.com,2025-04-11,13,ICL Food Specialties News - vegconomist - the vegan business magazine,article,0.03520613548,30,141,150.2440191
+https://vegconomist.com/category/food-and-beverage/beverages/,false,"Reports on multiple specific real-world events (product launches, company collaborations, market trends) in the beverage industry.",Beverages: Latest News 2025 - vegconomist: the vegan business magazine,none,"Califia Farms has launched a new line of coconut-based juice beverages featuring reduced sugar content. The new product range, branded as Creamy Refreshers, consists of four fruit and coconut cream blends and is now available at major US retailers including Albertsons, Target, and Kroger. The beverage line includes the following flavors: Strawberry Creme, Key Lime Colada, Piña Colada, and Orange Creme. Each contains between 8 and 10 grams of sugar per serving—approximately 60% less than comparable leading fruit juice beverages, according to the company. All varieties are free from soy and gluten. The products were initially introduced to the trade at Expo West and are sold at a suggested retail price of $5.99. Califia also plans to feature the new line at an upcoming promotional …
+
+Emerging Trends in Nutritional Prevention The Innova Market Insights 2024 report reveals two dominant global trends: “Proactive Prevention Before Health Concerns Emerge” and “Health-Focused Fusion in Indulgent Categories.” Over one-third of global consumers now prioritize preventive health measures, with weight management, cardiovascular health, and bone strength ranking as top concerns. For health-conscious demographics pursuing active ageing, functional beverages offering both nutritional value and sensory appeal are gaining unprecedented traction. Protein Beverages: A Portable Nutritional Revolution As versatile carriers of targeted nutrition, ready-to-drink (RTD) beverages have evolved into sophisticated solutions spanning sports nutrition, dairy alternatives, meal replacements, and protein fortification. The protein beverage category, segmented by protein sources into animal-based, plant-based, and hybrid formulations, now encompasses: With 82% of health claims in dairy/non-dairy categories emphasizing protein …
+
+Baileys, the creator of Original Irish Cream Liqueur, has expanded its range in the USA with a new product — Baileys Non-Dairy Liqueur Made with Oat Milk. The new liqueur combines plant-based milk with smooth Irish whiskey, and is available in two flavors — Coffee Toffee and Cookies & Creamy. According to Baileys, the beverages are best enjoyed in hot or iced coffee, in cocktails, or on their own. “Coffee can be so much more than just a part of your basic morning routine,” said Milly Shome, Director of Baileys & Liqueurs, DIAGEO North America. “With Baileys Non-Dairy Liqueur Made with Oat Milk, we wanted to bring the flavor and something extra special to turn even the simplest of moments into memorable experiences.” “Exciting new …
+
+UK-based drinks producer Continental Wine & Food (CWF) has launched Lacey’s Vodkashake, a plant-based cream liqueur inspired by 1950s American diner-style milkshakes. The vegan-friendly and gluten-free liqueurs are available in two flavours — banana and strawberry. They are made with vodka, natural fruit flavours, and a creamy dairy-free base. According to CWF, the liqueurs can be served as chilled shots or added to hard milkshakes and cocktails. The products are already attracting attention; the banana flavour recently won a gold medal in the RTD Drinks and Pre-Mixed Cocktails category of the International Wine and Spirit Competition. Plant-based liqueurs Cream liqueurs are reportedly growing in popularity in the UK, representing the only category of spirits to see growth in 2023 according to CGA figures. While many …
+
+Oatly Group AB (Nasdaq: OTLY) and Nestlé Nespresso have announced a collaboration to introduce a new coffee blend tailored for oat drink consumers. The limited-edition Oatly Barista Edition Coffee has been designed to complement the flavor and texture of Oatly’s oat-based beverage and is available exclusively for Nespresso Vertuo coffee machines. The partnership between the Swedish oat drink producer and the Swiss coffee company aims to cater to the growing number of consumers opting for plant-based milk alternatives. According to ProVeg data, 50% of consumers in the US and Europe, and two-thirds of consumers in the Asia-Pacific and Latin American regions, now use plant-based milk products. Karsten Ranitzsch, global head of coffee at Nespresso, commented, “At Nespresso, we’re all about taste, and we’re on a …
+
+Else Nutrition, a company best known for its plant-based infant nutrition products, has entered the adult food market with the launch of new ready-to-drink nutritional shakes. Claimed to be the first whole-food and plant-powered complete nutrition drink for adults, the products are made with ingredients such as almond butter, sunflower protein flour, and buckwheat flour. Each serving provides 280 calories, 14 grams of high-quality plant protein, and 26 essential vitamins and minerals tailored to meet adults’ health needs. Additionally, the drinks are Clean Label Project Certified and reportedly contain 50% less sugar than leading competitors. With the new shakes, Else Nutrition is working to meet the growing demand for sustainable, plant-based, and dairy-free products. The drinks are designed to provide an easy-to-digest alternative to traditional …
+
+US company Minus Coffee has announced the launch of a new beanless coffee alternative, Minus Instant Vanilla Oat Milk Latte. The latte uses upcycled plant-based ingredients such as date seeds and grape seeds to replicate the taste of coffee with a lower impact on the environment. It contains just half the amount of caffeine found in a regular cup of coffee, along with L-theanine to aid alertness and six grams of plant-based protein. An oat milk base provides creaminess without the need for dairy. The coffee alternative is said to provide a gentler energy boost without cortisol spikes or energy crashes. It has been designed by female scientists with the intention of benefiting women’s wellness and cortisol balance. The product is also claimed to generate …
+
+Otis and All Good, pioneering oat milk startups from New Zealand, have merged under a new entity, Good & Humble. The merger aims to build scale, drive innovation, support New Zealand’s oat growers, and expand into global markets, especially Southeast Asia. Good & Humble will combine Otis’s innovation in on-farm provenance (verifying the traceability of the ingredients) and enzyme technology with All Good’s established leadership in export sales and distribution. Otis co-founder Chris Wilkie shared, “As one entity, our teams will benefit from shared experiences, deepened knowledge, and more diverse skills. We are playing against billion-dollar multinational brands; uniting with All Good means we can play smarter and harder. Our NPD engine will be market-leading.” Sustainability and local impact Founded in 2018, Otis was New …
+
+At Aldi and Lidl, you now pay almost as much for a litre of plant milk as for a litre of cow’s milk. This is the result of a price analysis by Wakker Dier for the Netherlands. “Many consumers choose a product based on price. Aldi and Lidl are therefore helping their customers to make a better choice,” says Collin Molenaar from Wakker Dier. At the beginning of this year, the price of plant-based milk rose due to the introduction of the oat milk tax. Wakker Dier sounded the alarm when sales of plant-based milk plummeted by seven percent. In May, a litre of cow’s milk was on average 91 cents cheaper than plant-based milk. Now the difference is smaller at 76 cents. At DekaMarkt, …
+
+Sperri, a Canadian brand of organic and allergen-free plant-based meal replacement beverages, has announced a new investment. Led by Nàdarra Ventures and supported by Invest Nova Scotia, the funding will allow Sperri to expand into the US and develop new products. Sperri was co-founded by Gregg Curwin, President and CEO of nutrition company Novagevity, and Dr. Mary Lynch, a physician and pain management specialist. Lynch was inspired to develop the beverages after noticing that many of her patients struggled to tolerate existing meal replacements due to ingredients such as dairy, gluten, refined sugars, and soy protein. To come up with a solution, Lynch partnered with Curwin, a seasoned entrepreneur. Their collaboration resulted in the development of Sperri, which is said to be Canada’s first organic …
+
+Oato, the UK brand known for its fresh oat m*lk products, this week announces a new limited edition flavour — Caffè Latte by Oato — created exclusively for Modern Milkman, a delivery service that revives the traditional milk round for modern-day consumers. Caffè Latte by Oato blends the classic Oato oat milk, made from 100% British oats and filtered water, with coffee and tones of vanilla and caramel, and is the latest addition to the range that includes Barista Whole, Chocoloato, and Strawberry Oat. The Latte drink is produced in small batches at the Oato Lancashire farm. Starting life with sole availability in milk rounds, Oato first landed on retail shelves this February with a regional listing at Booths, and a few months later gained …
+
+Voyage Foods, a US company developing future-proof alternatives to the world’s favorite foods, has launched bean-free coffee for food service and the food manufacturing industry. The coffee alternative is made from roasted chickpeas and rice hulls, with similar caffeine levels to traditional coffee (achieved using caffeine derived from green tea). It is also more than 40% cheaper than regular coffee, providing manufacturers with price stability and better margins. The bean-free coffee is available in several varieties, including roast and ground, liquid, liquid concentrate, and instant. Several flavor profiles are available, along with decaffeinated varieties. The launch comes after the price of robusta coffee beans reached a record high, increasing by 63% this year. The price rise has been partly driven by climate change, which is …
+
+NotCo, Latin America’s fastest-growing plant-based food tech company, known for its NotMilk and NotBurger, continues its portfolio expansion by tapping into the growing market for protein foods and drinks aimed at athletes. Following the launch of NotSnack Protein Bars, a fortified cereal bar that contains caffeine and the sugar substitute palatinose launched less than a year ago, the company has presented “Not Shake Protein,” a range of protein-enriched sports drinks. The new product range offers exclusive flavors such as Banana Pancakes with Cinnamon and Strawberry with Dates, as well as regular options such as chocolate, coffee caramel, and vanilla with coconut. All flavors contain 16g of protein per unit, 3.5g of carbohydrates, vitamins D and B12, and no added sugars. They are also lactose, cholesterol, …
+
+Lactalis Canada, a subsidiary of Lactalis Group — the world’s leading dairy company, headquartered in Laval, France — has launched a plant-based brand called Enjoy!. Lactalis Canada is known for household names in dairy including Cracker Barrel, Black Diamond, Balderson, Astro, and Lactantia. The brand is already on the Canadian market and has debuted with a line of high protein, unsweetened, plant-based beverages, featuring six SKUs: Unsweetened Oat, Unsweetened Oat Vanilla, Unsweetened Almond, Unsweetened Almond Vanilla, Unsweetened Hazelnut, and Unsweetened Hazelnut & Oat. The brand’s new website states that the drinks are certified non-GMO, with paper-based packaging certified by the Sustainable Forestry Initiative (SFI), and that the products offer 8 grams of pea protein per 250 mL. ESG goals With meat and dairy representing one …
+
+Seattle-based Atomo Coffee, which produces a beanless coffee alternative, has partnered with specialty coffee chain Bluestone Lane to distribute its espresso across all 58 of the chain’s locations in the United States. This new development marks a significant market expansion for Atomo, whose products were previously available exclusively at Gumption Coffee near Times Square in New York City. Atomo’s beanless coffee utilizes upcycled ingredients such as date pits, chicory root, and grape skin to replicate the molecular structure of traditional coffee. This method reportedly uses 94% less water and generates 93% fewer carbon emissions than conventional coffee production. Additionally, Atomo Coffee offers health benefits, including high antioxidant content and lower acidity. Ed Hoehn, Atomo’s chief operating officer, expressed the company’s approach to its distribution strategy …
+
+DSM-Firmenich recently opened a new pilot plant in Plainsboro, New Jersey. The facility, located in the Taste, Texture & Health business unit, aims to promote and optimize collaboration with customers. It supports the company’s goal of accelerating the global nutritional transition by developing healthier and plant-based food and beverage options. The pilot plant was designed to enable close collaboration between DSM-Firmenich teams and customers during benchtop development. It also serves to incorporate consumer feedback into the entire development process, the company explains. The facility has extensive facilities and equipment to enable customers to make the transition from laboratory development to small-batch production, which is intended to facilitate and accelerate preparation for mass production. The pilot plant focuses on scaling beverage production and is designed for …
+
+Agrovin, a Spanish biotech supplier of oenological products, winemaking equipment, and services, has launched an alternative to animal-based fining agents based on yeast proteins. Branded Clarifine Proyeast, the new development is a 100% vegan, organic, and allergen-free clarifier for wine. It can be used to produce organic wines according to European and NOP regulations. Agrovin extracts a yeast protein from the strain Saccharomyces cerevisiae to develop the product. With a molecular weight of more than 15 KDa, it is said to offer a higher absorption degree, favoring the cleanliness of the wines by collecting the impurities. Clarifine Proyeast is said to deliver cleaner whites and rosés with greater brilliance, refined reds that preserve their color, and a reduction of astringency, improving mouthfeel. Additionally, it protects …
+
+Cremaura Tequila is a new UK brand offering plant-based tequila cream liqueurs. The products are also gluten-free, with the aim of being inclusive for everyone. The liqueurs are available in four flavours — rose, orange, café, and chocolate — with more additions reportedly coming soon. The beverages feature sustainable packaging, including recycled glass bottles, sugar cane heat seals, and recyclable cardboard. Cremaura recently announced a partnership with leading West Midlands drinks wholesaler Swallow Wholesale Drinks Solutions, and has reported growing interest from other wholesalers. For Valentine’s Day, the company partnered with Bolicious Vegan Chocolates to offer a range of chocolate liqueurs in the flavours hazelnut, tiramisu, orange, and dark rose gianduja. Despite being a relatively new brand, Cremaura is already available at various bar groups, …
+
+UK company Panther M*lk produces plant-based cocktails similar to cream liqueur, using oat milk made by Minor Figures. The product is based on the potent Spanish drink leche de pantera (which translates to “panther milk”), created in the 1920s and made from alcohol mixed with condensed milk. After founder Paul Crawford discovered the beverage while visiting Barcelona, he opened a popup Panther Milk Bar in his hometown of Glasgow, serving the traditional dairy-based version of the drink. The bar proved so popular that it remained open for over four years, rather than the intended three months. Eventually, Crawford decided to make the drink more widely available by launching a brand. To improve its sustainability, he switched the cow’s milk to oat milk. Panther M*lk is …
+
+The holiday season marks a strategic opportunity for brands to innovate and expand their product lines with vegan-friendly options. Recognizing the growing consumer demand for plant-based alternatives, several leading beverage producers are actively diversifying their portfolios. The success of pioneering products such as Baileys Almande inspires a wave of new launches each year, particularly around the festive season. These plant-based liqueurs, ranging from rich almond-infused varieties to smooth, oat-based formulations, cater to a broad market segment, including vegans and those exploring dairy-free options, offering an indulgent experience perfectly suited for the holiday season. 1. Baileys Almande Baileys Almande is a festive favorite for those seeking a vegan-friendly liqueur. Launched in 2017 and crafted with Irish whiskey, almond milk, sugar, and vanilla extract, this rendition of …",vegconomist.com,2025-03-27,28,Beverages: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06949717775,94,202,150.2440191
+https://vegconomist.com/investments-finance/scottish-enterprise-backs-green-bioactives-1-1-million-grant-plant-derived-product-rampd/,true,Reports on a specific event (grant funding) with news-style reporting,Scottish Enterprise Backs Green Bioactives with £1.1 Million Grant for Plant-Derived Product R&D - vegconomist - the vegan business magazine,"Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from","Green Bioactives, a Scottish biotechnology company specializing in sustainable plant-based natural products, has secured a grant of up to £1.1 million from Scottish Enterprise. This funding will support an 18-month research and development project focused on scaling up the production of plant-derived bioactive ingredients using the company’s proprietary Plant Cell Culture Technology platform.
+
+“Green Bioactives is a prime example of the kind of ambitious and innovative companies we are keen to see scale-up in Scotland”
+
+
+The project will help enhance the company’s ability to meet growing demand for eco-friendly and ethically sourced ingredients. Green Bioactives plans to use the grant to expand its production capabilities, ultimately enabling the company to offer viable alternatives to conventional bioactive ingredients sourced from wild-harvesting or synthetic processes.
+
+Leah Pape, head of high growth services at Scottish Enterprise, stated, “Green Bioactives is a prime example of the kind of ambitious and innovative companies we are keen to see scale-up in Scotland. We are proud to support this growth, which has the potential to make a significant impact on the skincare industry and Scotland’s economy.”
+
+## Strengthening R&D and manufacturing efforts
+
+This funding is the latest in a series of investments from Scottish Enterprise, which has previously supported Green Bioactives through both financial assistance and advisory services. The ongoing support reflects the company’s progress as it seeks to expand its research and development efforts and manufacturing capabilities.
+
+Dr. David McElroy, CEO of Green Bioactives, expressed his appreciation for the continued backing, noting, “This funding allows us to accelerate the progress of our biomanufacturing platform. We believe it will transform the sustainable production of high-value, plant-derived ingredients across multiple industries.”",vegconomist.com,2025-04-14,10,Scottish Enterprise Backs Green Bioactives with £1.1 Million Grant for Plant-Derived Product R&D - vegconomist - the vegan business magazine,article,0.02399123483,25,133,150.2440191
+https://vegconomist.com/category/society/,false,Reports on various specific events and announcements related to veganism and plant-based products.,Society: Latest News 2025 - vegconomist: the vegan business magazine,none,"Meatable, a company specializing in cultivated meat technology, announced its collaboration with three global organizations dedicated to advancing sustainable food systems: Food Tank, The United Nations Global Compact, and The Hunger Project. This partnership is part of Meatable’s ongoing efforts to address the environmental and societal challenges of global food production. The world’s population is projected to reach nearly 10 billion by 2050, which will significantly increase the demand for protein. Traditional livestock farming, however, relies on large amounts of land, water, and energy, and is a major contributor to greenhouse gas emissions and deforestation. As the environmental costs of food production rise, alternatives like cultivated meat, which aims to reduce these negative impacts, are being seen as a potential solution. Danielle Nierenberg, co-founder of …
+
+NotCo, a Chilean food technology company, has teamed up with Aeromexico to provide a plant-based meal option for passengers in Premier and Premier One Class. Until May 31, travelers will be able to pre-order the NotBurger, with caramelized onion, manchego-flavored NotCheese, and wedge fries. This meal is available exclusively through Aeromexico’s Preselect Menu, which allows passengers to choose their meals up to 24 hours before their flight. Aeromexico posted on social media, “We’re thrilled to share that this spring, our passengers can enjoy the NotBurger, a delicious plant-based burger, by preordering it through our Preselect Menu, available 24 hours before their flight in Premier One.” The NotBurger offering is part of Aeromexico’s ongoing effort to diversify its in-flight dining options with sustainable and innovative products …
+
+The city of Nijmegen has endorsed calls for a global Plant Based Treaty, becoming the second Dutch city to do so and the 37th globally. Following the endorsement, Nijmegen will implement a ban on advertising fossil fuels and meat products in public spaces such as bus shelters and digital screens. Similar bans have previously been implemented by municipalities in Haarlem and Utrecht. The city will also introduce the plant-based Nimma Sandwich, which has been developed in collaboration with Radboudumc, Radboud University, MVO Nederland, HAN, Compass, Vermaat, and the restaurant De Nieuwe Winkel. The sandwich highlights natural, plant-based ingredients, all of which are sourced from local farmers and producers. “Last year, we put the Plant Based Treaty on the city’s radar,” said Bart Salemans, City Council …
+
+In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients. The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension. “It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I …
+
+Consumer habits are changing fast, with Millennials and Gen Z making a significant impact. These generations are increasingly conscious of their food choices and are shaping the future of the food industry through their purchasing power, digital influence, and values-driven consumption. Among these generations, plant-based eating has become more popular, fuelled by concerns about health, sustainability, and animal welfare. According to the latest Smart Protein Project survey, Gen Z has the highest rates of vegetarians (7%), vegans (4%), and pescatarians (5%) in Europe. In contrast, omnivores are more prevalent in the Boomer and Gen X groups. However, flexitarianism – the practice of reducing meat consumption without eliminating it entirely – is not confined to younger generations. Adoption rates are similar across Boomers (29%), Gen X …
+
+ProVeg International has selected 20 young advocates from a pool of over 500 applicants to join its 2025 Youth Board, a global initiative focused on advancing plant-based food systems. The board members, aged 15 to 29, represent diverse backgrounds and countries across the Americas, Europe, Africa, and Asia. The Youth Board will work closely with ProVeg’s United Nations team, contributing to policy discussions and participating in international events, including the Bonn Climate Conference in June, the World Food Forum in October, and COP30 in November. The board members will advocate for food system changes that reduce reliance on animal agriculture, which ProVeg states is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. ProVeg International CEO Jasmijn de Boo noted the strong interest …
+
+UK charity Animal Justice Project is calling on the British public to avoid dairy products on International Women’s Day, which takes place on March 8. The campaign aims to raise awareness of the treatment of cows in the dairy industry. As part of the campaign, Animal Justice Project has commissioned research to gauge consumer awareness of common dairy industry practices. The results indicate low awareness among the majority of respondents — for example, 52% did not know that dairy cows are impregnated annually to enable milk production, while 83% were unaware that calves are often separated from cows within 24 hours of birth. Furthermore, 82% did not know that dairy cows are typically slaughtered between the ages of 5 and 7, despite having a natural …
+
+A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …
+
+Tom Brady, a former NFL quarterback and seven-time Super Bowl champion, is launching a new line of gummy snacks called GOAT Gummies. As reported by Hypebeast, the snacks are vegan-friendly and organic with no artificial sweeteners or flavors. They contain real fruit and are made in France. The gummies have been developed as part of a multi-year partnership with food delivery company Gopuff, which Brady invested in last year. They will be available exclusively on the platform in three flavors — Sweet Rush (pear, mango, passion fruit, and cherry), Sour Burst (tangerine, apricot, and grapefruit), and Tropic Fusion (passion fruit, raspberry, and pomegranate). Trusted ingredients Tennis player Serena Williams, who is known to consume a plant-based diet, was reportedly one of the first to sample …
+
+The University of North Texas (UNT) has pledged to make 60% of its campus dining options plant-based by 2027, making it the most ambitious initiative of its kind among US higher education institutions in collaboration with Humane World for Animals, formerly known as the Humane Society of the United States. The commitment follows UNT’s high ranking in the College and University Protein Sustainability Scorecard, where it placed second among large self-operated universities. The scorecard, compiled by Humane World for Animals, assesses institutions based on efforts to expand plant-based meal offerings and reduce reliance on animal products. UNT’s plant-based dining strategy UNT has been active in plant-based dining for over a decade, particularly through Mean Greens Café, which became the nation’s first all-vegan university dining hall …
+
+On World Day of Social Justice, which is observed on February 20, ProVeg International has called for increased recognition of the role of food systems in building fairer societies. The organization notes that industrial animal agriculture is associated with the exploitation of workers, who are often undocumented migrants. Those working in slaughterhouses and factory farms may suffer injuries and repetitive physical strain, and are also at increased risk of psychological distress. in some cases, this leads to depression, PTSD, domestic violence, or suicide. Meanwhile, government subsidies and supply chains favor large agribusiness, making it challenging for small farmers to succeed. Consequently, smallholders often face debt and economic instability. Benefits of a plant-based food system ProVeg argues that a plant-based food system could provide benefits such …
+
+The Vegan Society of Aotearoa and the New Zealand Vegetarian Society have formally submitted a petition to ban the misleading labelling of vegetarian and vegan products. The societies note that there is currently no legislation in New Zealand to define what counts as vegan or vegetarian, resulting in consumer confusion. Consequently, they are calling for standardised, legally enforceable labelling requirements to support consumers in making informed purchasing decisions. The current Food Standards Code provides a foundation for foodlabelling requirements, but does not make specific provisions for vegan andvegetarian labelling. The societies argue that this is detrimental not just to vegans, but also to those with allergies to animal products such as dairy and eggs. “We want to help consumers make ethical choices simply and easily,” …
+
+Veganuary, the annual campaign promoting plant-based diets in January, has reported participation from approximately 25.8 million people worldwide in 2025. The organization expanded its reach this year with new initiatives in Canada, Peru, and Malaysia, working alongside local partners to encourage plant-based eating. The participation estimate is based on surveys conducted in 11 countries, including the United States, United Kingdom, Germany, and Brazil. The findings were then extrapolated using population data. In the US, the campaign saw engagement from major food brands, retailers, and restaurants, with companies such as The Kraft Heinz Not Company, Amy’s Kitchen, and Voodoo Doughnuts launching plant-based products and promotions. According to Sandra Hungate, Veganuary’s US director, “It’s incredibly exciting to see the numbers of participants in January and to know …
+
+Tobias Leenaert is the author of How to Create a Vegan World: A Pragmatic Approach, a highly regarded book offering practical strategies for vegan advocacy. He is also the co-founder of ProVeg International. Tobias is known for his thoughtful, pragmatic, and solutions-oriented approach to building a more sustainable and compassionate food system. In this article, Tobias discusses the key takeaways from the Defund Meat Conference in Heidelberg, Germany, where leading academics presented research and strategies for reducing meat consumption through legal, economic, and political interventions. Can We Stop Paying the Polluters? By Tobias Leenaert of ProVeg International On Jan. 16-17, 2025, I attended the Defund Meat Conference at the Max Planck Institute for Comparative Public Law and International Law in Heidelberg, Germany. The one hundred or …
+
+Plant-based butter and spread brand Flora has partnered with world-renowned celebrity chef Gordon Ramsay for a new iteration of its award-winning “Skip the Cow” campaign. In a 20-second ad, narrator Ben Ashenden asks whether Flora’s plant-based butter works well in baking. Susan the cow, who featured in a previous Flora campaign, nods her head. “Cow says yes, could seem biased. Let’s ask an expert,” says Ashenden. Then the camera pans to Ramsay, who is sitting on Susan. “Is that a serious question?” says Ramsay. “Just look at this f***ing cake.” “This campaign represents a bold step forward in showcasing the incredible versatility and taste of Flora for cooking and baking,” said Jorn Socquet, chief marketing officer at Flora Food Group. “Gordon’s passion for exceptional food …
+
+The UK’s National Alternative Protein Innovation Centre (NAPIC), located at the University of Leeds, has opened applications for five fully funded PhD studentships in the field of alternative proteins. The PhD projects cover the following areas: Successful candidates will have opportunities to collaborate and complete placements at industry partners worldwide. They will also receive entrepreneurial training. Funding will cover a maintenance grant of £19,237 per year, UK and Ireland tuition fees, and bench fees. International applicants will need to cover the difference between UK and international tuition fees. Transforming the alternative protein landscape NAPIC was formally launched in December after receiving £15 million in investment from two UK government bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK. Its aim is …
+
+Chunk Foods, a producer specializing in plant-based whole-cut products, has donated thousands of plant-based steaks to nonprofit organizations in Los Angeles. The donation is intended to support first responders and residents affected by the recent Palisades Fire and Eaton Fire in the Los Angeles and Pasadena areas. The contribution enables local nonprofit organizations to provide high-protein, ketogenic-certified, and clean-label meals to those impacted by the fires. The meals are aimed at addressing the nutritional needs of both emergency responders and displaced community members. “This donation is more than just food. It’s about nourishing the body and soul during a time of crisis. We’re deeply moved by the bravery of first responders and the resilience of those impacted by these fires. This includes many restaurants and …
+
+A new report from the European Consumer Organization BEUC, “Unwrapping Veggie Burgers”, examines the growing popularity of plant-based meat alternatives in Europe and their potential to diversify protein sources in consumer diets. The report highlights both opportunities and challenges for these products as they gain traction among health-conscious and environmentally aware consumers. The EU has seen a remarkable rise in plant-based alternatives, with consumption of meat substitutes increasing fivefold and plant-based milk tripling since 2011. Flexitarianism is also on the rise, with nearly 30% of EU consumers in 2021 identifying as reducing meat consumption and opting for plant-based options instead. A call for change BEUC’s report lays out a roadmap for promoting plant-based diets across the EU. It recommends incorporating environmental considerations into national dietary …
+
+Middle Eastern airline Emirates has marked Veganuary by developing new vegan dishes to add to its range of over 300 plant-based options. Chefs from the airline gathered in the Emirates Flight Catering Concept Development Kitchen to workshop new dishes and ingredients; these included savory vegan cannelloni and a lookalike solid egg substitute made from legumes that was trialed in a spicy shakshuka sauce. Additionally, the airline has recently introduced a range of vegan meals for children, including pizza, sweet and sour vegetable casserole, vegetable fajitas, and cauliflower bites with sweet sauce. For dessert, options such as strawberry crumble and vegan chocolate pudding are available. Emirates’ selection of vegan dishes is available on flights to 140 destinations worldwide, using ingredients from various global suppliers. These include …
+
+More than 140 brands from Chile, Mexico, Peru, Colombia, and Argentina have joined this year’s Veganuary campaign in Latin America. The companies have collectively introduced 120 special offers and promotions for Veganuary participants, along with 19 new vegan products and menus. In Chile, participating brands include PedidosYa, Melt Pizzas, and Juan Valdez. Through its PedidosYa Market stores, the former is offering discounts of up to 20% on over 50 plant-based products throughout January. Meanwhile, Veganuary participants can get 20% off the plant-based Vegana Veggie pizza at Melt Pizzas. “The demand for vegan options has grown notably in Chile, which motivated us to create this alliance with NotCo,” said Lucy Garrido, deputy marketing manager at Melt Pizzas. “With this promotion, we seek to encourage more conscious …",vegconomist.com,2025-04-23,1,Society: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07068744515,84,196,150.2440191
+https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/steakholder-foods-moves-toward-us-expansion-reports-solid-commercial-progress-2024/,false,"Reports on a specific corporate event (financial results, partnerships, expansion plans) in a news-like format.","Steakholder Foods Moves Toward US Expansion, Reports Solid Commercial Progress in 2024 - vegconomist - the vegan business magazine","Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and","Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization.
+
+### Commercial growth and partnerships
+
+Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products.
+
+Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent the company’s growing presence in both seafood and meat alternatives.
+
+Additionally, Steakholder strengthened its global operations by continuing its work with Taiwan’s Industrial Technology Research Institute (ITRI) and gourmet brand Sherry Herring Sandwiches Ltd. These partnerships tailor products to local markets while expanding the company’s portfolio of plant-based and cultivated offerings.
+
+Steakholder also opened a new Demonstration Center, which allows potential clients and partners to observe its 3D-printing technology in action and witness the production of its alternative protein products.
+
+### Financial overview and strategic adjustments
+
+The company’s financial position saw mixed results in 2024, as it focused on streamlining operations and reducing costs while continuing to invest in its technology. Research and development (R&D) expenses decreased significantly, driven by lower personnel costs and reduced materials spending. This reflects the company’s move from intensive product development to scaling production and commercialization.
+
+Similarly, marketing and administrative costs were reduced, indicating the company’s efforts to economize and focus resources more efficiently on key growth areas. These reductions in operational expenses helped to lower overall losses compared to 2023.
+
+While cash used in operations remained a challenge, Steakholder has managed to secure additional funding through a private placement agreement and an equity line of credit. These financial resources are expected to support its ongoing expansion efforts, particularly in the US market, and enable the company to continue developing its product portfolio.
+
+CEO Arik Kaufman outlined a clear path for 2025, with a focus on increasing Steakholder’s presence in the US market while continuing to advance its research and development programs. With its solidifying commercial momentum and ongoing technological advancements, the company is poised to expand its reach in the growing alternative protein sector.",vegconomist.com,2025-04-01,23,"Steakholder Foods Moves Toward US Expansion, Reports Solid Commercial Progress in 2024 - vegconomist - the vegan business magazine",article,0.04034240048,24,129,150.2440191
+https://vegconomist.com/investments-finance/investment-climate-podcast-jason-rosenbaum-actual-veggies/,false,"This is a podcast episode description, not a news article reporting a specific event.","Investment Climate Podcast: Jason Rosenbaum of Actual Veggies, How to Get Funded in 2025 - vegconomist - the vegan business magazine","In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company","In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs.
+
+Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through our media partners; Foodtech Weekly and Vegconomist.
+
+## Episode 25: Actual Veggies
+
+In this episode, I interviewed Jason Rosenbaum, co-founder and co-CEO of Actual Veggies, who recently closed a $7M Series A. Jason breaks down why his company took a bold contrarian path in the crowded plant-based market—eschewing meat analogs and ultra-processed ingredients in favor of clean-label, whole-food veggie burgers that actually taste like vegetables. We dive deep into what today’s investors really care about (spoiler: it’s not always the tech), how Actual Veggies is winning with data-backed growth and strong margins, and how transparency and strategic relationships—not hype—powered their raise.
+
+**Key Facts ****Actual Veggies****:**
+
+- Goal: To create delicious, chef-crafted, veggie burgers that celebrate vegetables instead of trying to mask them.
+- Recently closed a $7M Series A.
+
+**Alex’s Top Findings:**
+
+**Taste + Clean Label = Winning Combo.**Actual Veggies products avoid pea protein (initially), gums, binders, and other ultra-processed ingredients to maintain flavor and simplicity. “ So we have experimented with pea protein and have some new protein or higher protein burgers coming out later this year, where we have increased or added pea protein. But we’re being very cautious with how much pea protein or other vegan protein sources we’re putting in there. What happens is that when you use pea protein, the taste and texture start to alter. It also has a bad connotation. Some people say it doesn’t sit.”**Investor Updates: Radical Transparency is an Edge.**Jason shares detailed quarterly updates with real sales numbers, financials, and asks—building trust and enthusiasm from the cap table. “ For the investors, we aren’t talking to them daily, weekly, or monthly; we are sending quarterly update emails. We send whatever is happening with the company, we have a whole format of what we like to show. We want to show things that we wouldn’t usually show to the public, but because they’re our investors, they’re part of our family and inner circle. So we show them everything from our finances, including how much runway we have, how much cash we have in the bank, and how much revenue we’ve generated, even if we’ve missed our projections. We’re very upfront and honest.”**Strong Gross Margins Set You Apart.**Actual Veggies operates with margins in the 50% range, allowing room for sustainable growth and marketing investment—unlike many plant-based startups. “ Investors want to see 40%, 50%, 60% margins… starting negative is a bad idea. We start with strong gross margins in the 50s. That’s rare in frozen. That’s something that investors are looking at, and that was something that our investors got excited about when they looked at our numbers.”
+
+Link to Apple Podcast here.
+
+Catch the full podcast series here.",vegconomist.com,2025-04-11,13,"Investment Climate Podcast: Jason Rosenbaum of Actual Veggies, How to Get Funded in 2025 - vegconomist - the vegan business magazine",article,0.02976794211,30,135,150.2440191
+https://vegconomist.com/organisations-and-brands/neom/,false,"Reports on a specific partnership and facility development, presented in a news-like format.",NEOM News - vegconomist - the vegan business magazine,"Find all NEOM news in chronological order with our extensive archive and stay informed on NEOM and the vegan, plant-based and cellular agriculture market.","The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …",vegconomist.com,2025-04-15,9,NEOM News - vegconomist - the vegan business magazine,article,0.0202459117,8,110,150.2440191
+https://vegconomist.com/fungi-mushrooms-mycelium/myforest-foods-secures-11m-scale-mycelium-based-bacon-sales-outpace-competitors/,false,Reports on a specific corporate action (funding secured) and product development in a news-like format.,MyForest Foods Secures $11M to Scale Mycelium-Based Bacon as Sales Outpace Competitors - vegconomist - the vegan business magazine,"New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its","New York-based biotechnology firm Ecovative has raised $11 million in funding to expand its mycelium-based product portfolio, with a primary focus on its spinout company MyForest Foods and its flagship product, MyBacon. The funding round includes $1.68 million in grants and loans from the Advance Albany County Alliance.
+
+MyBacon, a bacon alternative made from mycelium—the root structure of mushrooms—has recorded the highest sales velocity among plant-based breakfast items in North America’s natural retail channel, with performance reportedly three times above the category average.
+
+The product is now distributed in more than 1,200 retail locations across 45 states, including Whole Foods, Erewhon, Earth Fare, and Northwest Grocers. It is also available via direct-to-consumer platforms such as Hungryroot, Purple Carrot, and Good Eggs.
+
+The product contains five ingredients: organic mycelium, salt, sugar, coconut oil, and natural flavors. Unlike many plant-based meat alternatives that rely on protein isolates and additives, MyBacon is grown through a proprietary solid-state fermentation process using Ecovative’s AirMycelium® platform. The vertical farming method requires limited land and completes its growth cycle in less than two weeks.
+
+## Scaling production and R&D
+
+According to Ecovative, the capital will support expansion of production and packaging capabilities, the development of additional whole-cut mycelium products, and the launch of a dedicated food science laboratory. Retail distribution is expected to expand from the current 1,200 outlets to between 4,000 and 5,000 locations in 2025. The company is also entering the foodservice sector and has received a 2025 FABI Award from the National Restaurant Association for MyBacon.
+
+In addition to MyForest Foods, part of the funding will support Ecovative’s Forager division, which develops mycelium-based materials for use in consumer products such as footwear, handbags, and home-compostable earplugs.",vegconomist.com,2025-03-31,24,MyForest Foods Secures $11M to Scale Mycelium-Based Bacon as Sales Outpace Competitors - vegconomist - the vegan business magazine,article,0.024188882,24,136,150.2440191
+https://vegconomist.com/organisations-and-brands/relsus/,false,Reports on a specific corporate event (facility inauguration and partnership) in a news-like format.,RELSUS News - vegconomist - the vegan business magazine,"Find all RELSUS news in chronological order with our extensive archive and stay informed on RELSUS and the vegan, plant-based and cellular agriculture market.","Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …",vegconomist.com,2025-04-18,6,RELSUS News - vegconomist - the vegan business magazine,article,0.02010893782,8,112,150.2440191
+https://vegconomist.com/organisations-and-brands/liberation-labs/,false,"Reports on multiple specific events related to Liberation Labs, including funding rounds, partnerships, and facility developments.",Liberation Labs News - vegconomist - the vegan business magazine,"Find all Liberation Labs news in chronological order with our extensive archive and stay informed on Liberation Labs and the vegan, plant-based and cellular agriculture market.","The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …
+
+Liberation Labs has closed a $50.5 million convertible note round, bringing its total raised capital for this financing effort to $75 million. This latest investment includes $31.5 million in new funding and $19 million from insider bridge notes raised earlier in 2024. Key investors in the round include NEOM Investment Fund (NIF), Galloway Limited, and Meach Cove Capital, alongside existing backers Agronomics, New Agrarian Capital, and Siddhi Capital. The funding will support the completion of Liberation Labs’ first commercial-scale precision fermentation biomanufacturing facility in Richmond, Indiana. Expected to be operational this year, the plant will have a 600,000-liter fermentation capacity and a fully dedicated downstream process (DSP). It is designed to produce bio-based materials for food, chemicals, and industrial applications, aiming to address a supply …
+
+San Francisco-based The Every Company has received a $2 million award from the US Department of Defense (DoD) to explore establishing a precision fermentation facility in the US. With the funding, EVERY will conduct a feasibility study for a manufacturing site for its two main fermentation-derived ingredients: OvoBoost, a highly soluble protein for protein-boosting, and OvoPro (ovalbumin) for egg and egg white replacement in food and beverages. In addition, the biotech company will develop military applications using OvoBoost to provide high-quality nutrition via concentrated formats. Co-founder and CEO Arturo Elizondo commented, “Our technology allows us to bring novel applications to market using our soluble protein. Imagine a glass of water that looks and tastes like water but contains 20 grams of protein. That’s what our …
+
+US biomanufacturing company Liberation Labs has raised $3.5 million via a Secured Promissory Note (“Note”), including a $2.0 million subscription from the VC firm Agronomics Limited (LSE: ANIC). With this note, Agronomics’ total investment in the precision fermentation company amounts to $19.6 million, holding 37.5% on a fully diluted basis. Other participants in the fundraising, each contributing $0.5 million, include New Agrarian Company Limited (an affiliate of Agronomics), Galloway Limited, and Jim Mellon in his personal capacity. The Note, a form of convertible debt, will finance the construction of Liberation Labs’ first facility in Richmond, Indiana, before an intended $37.5 million Series A (“Qualified Financing”) round. The plant is scheduled to be operational in Q1 2025, offering a fermentation capacity of 600,000 L. For more …
+
+Alex Crisp, Host of Future of Foods Interviews, talks to Mark Warner CEO of Liberation Labs about building massive capacity for producing ‘hero’ proteins without using animals. Going forward much of our milk and eggs could come from precision fermentation facilities such as those being constructed by Liberation Labs. The Indiana-based biomanufacturing firm says that it “works with biotechnology’s visionaries to commercialize the bioproducts of the future – foods, materials, and yet to be discovered breakthroughs that will make all of our lives better.” Liberation Labs received $10 million from Agronomics this April for its previously announced commercial-scale biomanufacturing facility in the Midwest Industrial Park in Richmond, Indiana. The plant is due to be fully completed by the end of this year, explains Warner, who …
+
+Agronomics Limited (LSE: ANIC), the UK’s leading VC company focused on cellular agriculture and biomanufacturing, has invested $10 million in its portfolio company, Liberation Labs Holdings, a US biotechnology firm focused on large-scale precision fermentation manufacturing. The investment was part of a $12.5 million financing round, which was made through a Secured Convertible Promissory Note (SCPN) using Agronomics’ existing cash resources. Previous investor Siddhi Capital also joined the round to help fund the ongoing construction of Liberation Labs’s facility in Richmond, Indiana. Agronomics has invested $17.6 million in Liberation Labs, including $7 million to join the CDMO company on its mission to propel fermented proteins and other bio-based solutions. According to the announcement, Agronomics now holds a 37.5% stake in Liberation Labs. Jim Mellon, Executive …
+
+Liberation Labs, a large-scale precision fermentation contract manufacturer, and Ivy Tech Community College-Richmond have joined forces to create a novel biomanufacturing workforce training program. The initiative aims to equip approximately 30 employees with the necessary expertise in precision fermentation to work at Liberation Labs’ plant in Richmond, Indiana, USA, which is set to commence operations later this year. The recruitment will begin in Spring 2024, with training starting in late Summer before employees join the facility. Liberation Labs’ technical team will work with Ivy Tech curriculum designers and instructors to create a program that combines specific skills with the educational expertise in education of Ivy Tech Community College: training in biotechnology and fermentation, covering key principles, manufacturing practices, and safety protocols. “Best of all, we will …
+
+The United States Department of Agriculture (USDA) has granted a $25 million loan guarantee to support Agronomics, a leading cellular agriculture and cultivated meat investment firm, in the completion of a large-scale biomanufacturing facility in Indiana. Allocated for the finalization of Liberation Labs’ 600,000-liter bio-protein facility, the funding will support a resolution to the industry’s fermentation production capacity deficit. With commercial production scheduled to begin Q1 2025, the facility aims to efficiently produce novel proteins, including those that replicate the characteristics of egg and dairy proteins. Executive Director of Agronomics, Jim Mellon, expressed optimism about Liberation Labs’ cutting-edge fermentation infrastructure, stating, “Liberation Labs is developing state-of-the-art purpose-built fermentation infrastructure which will transform the existing fermentation capacity and help build a future in which precision fermentation …
+
+Agronomics has invested $3.5 million in the seed round of Liberation Labs, a company working to commercialise precision fermentation on a large scale. The venture capital firm previously invested $3.5 million in the funding round’s first tranche in October, meaning it has now contributed a total of $7 million to the $20 million raise. Additionally, Agronomics made a $627,000 investment as part of Liberation’s previous funding round in June. Precision fermentation manufacturing facilities There is currently a bottleneck in the food fermentation industry, caused by a lack of suitable production plants. As Liberation CEO Mark Warner told Elysabeth Alfano on The Plantbased Business Hour, many of the sites currently available are actually intended for the pharmaceutical industry. The company is working to change that by …
+
+Scaling fermented proteins isn’t as easy as one might think and the need for scaling is immense. Will fermented proteins go the way of plant-based foods and suffer a production bottleneck unable to supply demand? CEO of Liberation Labs, Mark Warner, discusses the scaling potential of novel, fermented proteins with Elysabeth Alfano on this episode of The Plantbased Business Hour. Specifically, they discuss Why do we need to commercialize purpose-built manufacturing facilities and industrial biotech scale for precision fermentation? Can’t we repurpose pharmaceutical assets? What kind of demand and consumer acceptance will we see of fermented proteins inputs? What kind of financing is available to build out the infrastructure necessary for fermented proteins? Will governments invest in alt proteins like they did in alt energy? What is …",vegconomist.com,2025-04-15,9,Liberation Labs News - vegconomist - the vegan business magazine,article,0.0490971813,37,151,150.2440191
+https://vegconomist.com/organisations-and-brands/odd-burger/,false,"Reports on various specific events related to Odd Burger, including financial results, expansion plans, and partnerships.",Odd Burger News - vegconomist - the vegan business magazine,"Find all Odd Burger news in chronological order with our extensive archive and stay informed on Odd Burger and the vegan, plant-based and cellular agriculture market.","Canadian vegan fast-food chain Odd Burger has suspended its planned US expansion due to increasing political tensions between Canada and the United States. Just last week, the company outlined plans to expand into the US, which included raising capital to cover costs associated with tariffs and building new manufacturing facilities. The strategy was intended to help mitigate the impact of tariffs and strengthen the company’s supply chain. At the time, McInnes had expressed confidence in the company’s ability to quickly scale while maintaining pricing stability and product quality. However, these expansion efforts are now on hold, and the capital will instead be directed toward strengthening Odd Burger’s operations in Canada. The decision to pause US expansion also comes in response to upcoming US tariffs, scheduled to take …
+
+Odd Burger Corporation has released its financial results for the first quarter of fiscal 2025, reporting revenue growth and a significant reduction in net loss compared to the previous quarter. Revenue for the quarter reached $727,294, marking a 6.2% increase from the prior quarter, while remaining largely unchanged from the same period last year. The company attributed the increase to its expanding franchise network and growing consumer-packaged goods (CPG) business. Net loss for the quarter was $272,476, a sharp decline from the $1.3 million loss reported in the previous quarter. The company also reported improved gross margins, citing its shift towards a franchise model as a contributing factor. Continued expansion across Canada Odd Burger currently operates 20 locations across Canada and continues to focus on …
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+Odd Burger has secured a new retail partnership with Calgary Co-op, expanding the distribution of its consumer packaged goods (CPG) line. The agreement will see Odd Burger’s full range of frozen plant-based products available at 22 Calgary Co-op locations across Alberta. The company’s retail product lineup includes five frozen items: Crispy ChickUn Fillet, Chickpea Burger, Smash Burger, ChickUn Pretenders, and Breakfast Sausage. The partnership nearly doubles Odd Burger’s retail distribution points and represents an effort to diversify its revenue streams. James McInnes, CEO and co-founder of Odd Burger, stated, “We are very excited to partner with Calgary Co-op to expand our retail presence in the Alberta market. “We are proud to produce our food at our Canadian manufacturing facility, using primarily Canadian-grown ingredients, and we …
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+Odd Burger Corporation, the company behind the vegan fast food chain Odd Burger, has announced a non-brokered private placement to raise up to $4 million via convertible debentures. As explained in the announcement, the debentures have a 36-month maturity and carry a 15% annual interest rate. Additionally, they can be converted into common shares at $0.25 each and may be forcibly converted if share prices increase significantly. Odd Burger is a franchised vegan fast-food chain with a vertically integrated supply chain and 17 operational stores across Canada. The first Odd Burger restaurant opened in London, Ontario, in December 2016, becoming the country’s first vegan-fast food restaurant. Today, the firm focuses on smart kitchens, advanced cooking technology, competitive pricing, and high-quality ingredients to offer healthier options …
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+Vegan fast food chain Odd Burger reveals it is poised to enhance its market presence with the upcoming launch of three new restaurant locations within the next month. Additionally, the company announces it has signed a consulting agreement with Ahimsa Foundation, one of the most prominent investors in the vegan industry, notably including a recent investment of USD $16 Million in JUST Egg. As part of the consulting agreement, Odd Burger will issue Ahimsa Foundation 1,500,000 stock options at a price of $0.15. This latest expansion marks the largest number of openings the company has achieved in a single month, elevating the total to 16 operational sites. The initial opening will take place at 336A Mayfield Common Northwest in Edmonton, anticipated around May 11th, representing …
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+Once a rare novelty, vegan fast food chains are increasingly becoming a mainstream trend across the US and Canada. As the number of vegan fast food brands grows, so does their ambition to redefine the global fast food industry with 100% plant-based cuisine. From simple beginnings, many of the companies on this list have since embarked on bold expansion plans to bring more sustainable and healthy comfort food to the masses. In no particular order, here are seven brands aiming to outdo McDonald’s. 1. Plant Power Fast Food Current locations: 12 Founded in 2016, Plant Power has consistently expanded its brand – which serves plant-based versions of classic burgers, fries and shakes – across Southern California and into Nevada. Its stunning Las Vegas restaurant features …
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+Canada’s Odd Burger (TSX: ODD) announces it has signed its first US Area Representative Agreement for the development of 20 locations in Washington State over the next eight years. According to Odd Burger, the agreement marks a significant milestone as it seeks to expand its presence beyond Canada and become established in the US market. Odd Burger seeks to grow exclusively through a territory development strategy, where it sells franchise development rights of each state to Area Representatives who are familiar with the local market and can assist with growth. Area Representatives also secure franchise partners, assist with site selection, construction, and provide ongoing operational support for franchisees. The company is currently seeking territory developers in 28 states. Multiple expansion plans In the last year, …
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+At the end of April 2023, Canada’s vegan fast food chain Odd Burger Corporation announced an LoI with plant-based food company Zoglo’s Food Corp whereby Odd Burger was to acquire 100% of its issued and outstanding common shares and combine the businesses. Odd Burger today states that this non-binding letter of intent has been terminated in accordance with its terms. “The company continues to pursue other business opportunities and wishes Zoglo’s success in their future operations and business objectives,” says the press release. Amid an ongoing list of announcements, this March the company appointed Marc Goodman, Vice President and General Manager at 7-Eleven Canada Inc, to its Board of Directors. Furthermore, the company today posted financial results for its second quarter, ending March 31, 2023. …
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+Odd Burger Corporation recently signed a non-binding LoI with Zoglo’s Food Corp, a private plant-based food company operational for 25 years with a retail footprint of over 700 locations, to acquire 100% of its issued and outstanding common shares and combine the businesses. Odd Burger is poised to gain access to Zoglo’s’ food manufacturing network in both North America and Europe, which will bring benefits as it scales international operations. In December 2022, the Canadian vegan fast food chain announced plans to develop up to 50 new locations in the state of Florida and in the DACH region of Germany, Switzerland and Austria. Zoglos products are largely available in ethnic and kosher sections of supermarkets and can also be found in the US and Europe. …
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+In the latest of Odd Burger‘s steady stream of expansion announcements, the Canadian chain today announces it has entered into a Letter of Intent to develop up to 50 new vegan fast food locations in the state of Florida and in the DACH region of Germany, Switzerland and Austria. Odd has entered the LOI with the Franchise Investment AG and its parent VC division, Angelpreneur AG, a Swiss-based franchise and investment firm. Over the past two years, Odd Burger, the first vegan fast food chain to go public, has released a consistent stream of announcements regarding expansion plans across Canada and the USA. These newly announced locations encompass 25 locations in the State of Florida and the Master Franchise Rights for 25 locations in DACH, …
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+Odd Burger, the first vegan fast food chain to go public, announces the launch of its franchising operations in the United States. The Canadian vegan fast food chain has formed a Delaware corporation that will serve as the franchisor of, and that will operate as Odd Burger U.S, with the intention of selling franchises in 25 states, including: Alabama, Alaska, Arizona, Arkansas, Colorado, Delaware, District of Columbia, Idaho, Iowa, Kansas, Massachusetts, Mississippi, Missouri, Montana, Nevada, New Hampshire, New Jersey, New Mexico, Ohio, Oklahoma, Oregon, Pennsylvania, Tennessee, Vermont, West Virginia, and Wyoming. The news comes shortly after the chain announced plans to bring 40 new Odd Burger locations to Ontario over the next eight years. In July this year, the corporation also revealed it had acquired …
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+All Y’alls Foods, a vegan jerky brand, announces plant-based business expert Elysabeth Alfano has joined the company’s Advisory Board. In her new role, Alfano will help support the brand through scaling and expansion. Based in Texas, All Y’alls produces a best-selling line of meatless jerky and snacks including It’s Jerky Y’all and Big Crunchy Bacony Bits. In March, the brand reported its sales had doubled in the previous six months, and its bacony bits became the top-selling meat-free bacon on Amazon. Plant-based maven Elysabeth Alfano is an investor, consultant and host of the popular Plant-Based Business Hour talk show. In January, Alfano and investor Sasha Goodman launched the VegTech Invest advisory and the VegTech ETF (NYSE: EATV), an actively managed fund that includes 37 publicly-traded …
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+Odd Burger, one of the world’s first vegan fast-food chains and the first to go public, announced this week that it has signed an agreement with Starke Investments to bring 40 new Odd Burger locations to Ontario over the next eight years. Odd Burger currently ha",vegconomist.com,2025-03-25,30,Odd Burger News - vegconomist - the vegan business magazine,article,0.06667800098,75,197,150.2440191
+https://vegconomist.com/organisations-and-brands/danone/,false,"Reports on multiple specific events related to Danone, such as product launches, partnerships, and market trends, in a news-like format.",Danone News - vegconomist - the vegan business magazine,"Danone Latest News: Danone and the vegan, plant-based and cell-cultured market.","Plant-based brand Alpro has announced that it will begin making its oat milk from 100% British oats, tapping into the increasing demand for locally made products. The change has been made possible by a multi-million-pound investment from parent company Danone, which has been used to expand Alpro’s facility in Kettering. Around 58 million litres of British oat milk are expected to be produced there annually, equating to a quarter of the site’s annual production of plant-based drinks. The oat milk will be produced in partnership with Navara oat mill, also located in Kettering. Oats will mostly be sourced from farmers within 80 miles of the mill, significantly reducing food miles and giving local farmers new revenue streams. Strategic move Alpro previously invested £41 million into …
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+Silk, one of North America’s leading plant-based beverage brands, is questioning breakfast loyalties with an unconventional campaign aimed at settling a long-standing debate: Is dairy milk truly the best choice for cereal? According to the company, during a recent national taste test, 7 out of 10 dairy drinkers said they preferred Silk Vanilla Almondmilk in their cereal. Now Silk is taking its case directly to skeptics in a high-profile New York City event. The campaign, dubbed “Cereal Liar,” invites participants who claim to prefer dairy milk to take a lie detector test while sampling both Silk and dairy options with their cereal. The event, set for January 9—two days before National Milk Day—is designed not just to promote Silk’s product but to challenge perceptions about …
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+Stephanie K. Goodwin, PhD, MPH, RD, is a nutrition and public health expert with a focus on national food and nutrition policy. Currently, she works for Danone North America to help bring the company’s mission to bring health through food to as many people as possible through partnerships, public policy, and national initiatives. Improving access to plant-based foods to drive better nutrition outcomes By Stephanie Goodwin, Director, Nutrition Policy, Danone North America There is no doubt that the food system in America needs to improve. Food insecurity is on the rise – a 2023 USDA Report on Household Food Security found that 17 million households are food insecure (up from 13.5 million the year prior). Rising prices and supply chain issues, along with an increase in …
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+French dairy giant Danone, engineered materials group Michelin, the US startup DMC Biotechnologies, and Crédit Agricole Centre France have partnered to create the Biotech Open Platform. The new center will focus on precision fermentation, a technology pivotal for innovation in agri-food and materials with the potential to address the need for sustainable alternatives to animal and fossil-based products, according to the announcement. Located in the commune of Clermont-Ferrand in Auvergne, at the Parc Cataroux Center for Sustainable Materials, an innovation accelerator supported by Michelin, the platform aims to support the development of biosolutions on a larger scale. Antoine de Saint-Affrique, CEO of Danone, said: “At Danone, we have always been focused on investing in the future of food, and this partnership is the next step in this …
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+As the company continues to move towards plant-based foods, multinational food corporation Danone has recently launched a range of new dairy-free products in the UK under its Alpro brand. Earlier this year, Danone completed the conversion of one of its dairy yogurt production facilities in France into an oat milk facility. The conversion was announced in 2021 as the market for plant-based products continued its trajectory. As initially reported by The Grocer, Alpro has launched four new Plant Protein products — drinks in chocolate and original flavours and yogurt alternatives in red fruit and tropical fruit varieties. The range will be supported by a major £2 million marketing campaign running from April to June. Additionally, Alpro has introduced smaller pack sizes for two popular milk …
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+According to research by Danone Romania, 39% of Romanians now consume plant-based products, up from 30% last year. Meanwhile, less than a third (31%) eat meat daily. 33% of respondents said they choose plant-based foods for their taste, while 30% cited sustainability. Consumers between the ages of 25 and 34 are the most likely to choose a more plant-based eating pattern. 30% of those surveyed said they follow a particular dietary principle, such as vegetarianism, veganism, or flexitarianism. The latter is becoming particularly popular in the country; according to the study, this reflects “an evolution in food preferences and awareness”. The research was conducted last month by NMS Hungary Kft, which surveyed a representative sample of 500 Romanians. “Promising trajectory” A recent report by ProVeg …
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+Global innovation cluster Protein Industries Canada has unveiled a $19.2 million investment initiative to develop innovative Canadian ingredients for new snack and food options. Avena Foods, a key player in this project, will leverage the funding to create oat and pulse ingredients that will replace processing aids in products by Big Mountain Foods, Danone Canada, and Old Dutch Foods. This will lead to new consumer offerings, including allergy-friendly alternatives. The Honourable François-Philippe Champagne, Minister of Innovation, Science, and Industry, stated, “The global food market is in need of sustainable and nutritious ingredients, and Canada is helping meet that demand. By supporting projects like this one, Protein Industries Canada, one of Canada’s global innovation clusters, is securing Canada’s position as a global supplier of plant-based ingredients.” Protein …
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+French multinational food corporation Danone has converted its dairy yogurt plant in Villecomtal-sur-Arros to oat milk production. The company announced it was planning the conversion in 2021, as the French market for plant-based products continued to increase. Jobs at the plant will be retained following the transition, which required two years of work and a €43 million investment. The facility will mostly produce oat milk for Danone’s plant-based brand, Alpro, which the company acquired in 2017. Initially, around 100,000 litres per day will be produced, but this could eventually rise to as much as 300,000. Around 90% of this will be exported, mainly to other European countries. Danone now has four plant-based milk facilities across Europe — the others are in Issenheim (France), Lunnarp (Sweden), …
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+Danone Canada’s Silk brand announces its latest product launch: Greek-style, plant-based yogurt made with Canadian pea protein. Available in Vanilla and Key Lime flavors, the new products contain 12 grams of protein per 175g serving. The latest expansion of the Silk product line is designed to meet the growing consumer demand for plant-based options that are rich in protein, leveraging the comprehensive amino acid profile offered by pea protein. Additionally, the company’s strategic choice to source all pea protein exclusively from Canada is a positive development amidst the current challenges faced by North American pea protein producers. Pea protein has become a popular ingredient in the plant-based protein sector due to its hypoallergenic properties when compared to soy and wheat proteins, along with its complete …
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+Else Nutrition (BABY) has announced a multi-phase collaboration with French multinational food processing company Danone SA. Else and Danone signed a letter of intent (LOI) on November 13, 2023, which provides for cooperation in several phases. The prerequisite for this is the conclusion of certain economic conditions. The LOI came about after Danone completed extensive due diligence. In the first cooperation phase, Else and Danone will conclude a license agreement. This stipulates that Else’s purely plant-based and soy-free infant nutrition products, for which clinical evidence has been provided, are included in Danone’s specialty food range and are manufactured and marketed by Danone. In addition to the first phase, the contracting parties will negotiate further business opportunities beyond product marketing. The contracting parties expect to sign …
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+French multinational Danone announces a campaign in Belgium where it will cap prices for Alpro plant milks (Oat and Almond, with and without sugar), at €2, representing a reduction of between 20% and 40%, depending on the retailer. The manufacturer has signed a commercial deal with food distributors to agree on the price cap. “Of course, it is the retailers who set the selling prices, but they have all undertaken to take part in the action and not to charge consumers more than €2 for the next six weeks”, Olivier Rabartin, sales director at Danone Belux, explained to Belgium’s Retail Detail. “We have reached a commercial agreement with our customers. The discussions were not easy, especially at the beginning, but they are playing the game,” …
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+Président Directeur Général of Carrefour, Alexandre Bompard, has announced the launch of a plant-based coalition to democratize and develop plant-based alternatives for the market. In partnership with food manufacturing and distribution companies Danone, SAVENCIA, ANDROS, Bel Bonduelle, Unilever, and NUTRITION & SANTE, the coalition aims to reach €3 billion in sales by 2026. “This initiative demonstrates our ability to join forces and assume our collective responsibility as manufacturers and retailers to consume sustainable products at reasonable prices,” says Bompard on social media. Food is responsible for almost 25% of GHG emissions, and global warming is increasing rapidly. As 50% of households follow a flexitarian diet, and the purchasing power of the French is under significant pressure, Bompard believes that affordable plant-based alternatives are a solution …
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+So Delicious Dairy Free, a subsidiary of Danone North America, announces it is launching new Organic Oatmilk – the brand’s first foray into the",vegconomist.com,2025-03-25,30,Danone News - vegconomist - the vegan business magazine,article,0.06877683811,80,206,150.2440191
+https://vegconomist.com/organisations-and-brands/plantega/,false,"Reports on multiple specific events related to Plantega, including product launches, partnerships, and promotions.",Plantega News - vegconomist - the vegan business magazine,"Find all Plantega news in chronological order with our extensive archive and stay informed on Plantega and the vegan, plant-based and cellular agriculture market.","Nature’s Fynd has expanded its product offerings with the introduction of Spicy Indian Fy™ Bites, now available at Plantega-affiliated bodegas across New York City. The new item is part of the company’s line of fungi-based foods utilizing its proprietary protein ingredient, Fy™, and is currently being rolled out across more than 50 locations. The bites are falafel-style and formulated with Fy™, a protein derived from a microbial strain discovered in Yellowstone National Park. Each serving contains 14 grams of protein, 5 grams of fiber, and the equivalent of one-third cup of vegetables. The product is free from the top nine allergens, certified gluten-free, and vegan. Nature’s Fynd CEO and co-founder Thomas Jonas noted, “With Fy Bites, we weren’t trying to mimic meat or dairy—we wanted …
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+The plant-based deli brand Plantega and the animal welfare organization World Animal Protection US are joining forces at Climate Week NYC 2024 to promote plant-based eating to protect animals and the planet. The collaboration aims to raise awareness about the “devastating” environmental impact of animal agriculture and the link between eating meat, dairy, and eggs and climate change. According to the non-profit, most climate decisions and strategies overlook industrial meat and dairy despite their significant role in GHG emissions and land use. Lindsay Oliver, Executive Director of World Animal Protection US, shares: “The growing accessibility of innovative animal-free proteins signals a culinary and environmental revolution. We’ve partnered with Plantega to prove that plant-based eating is not just easy and delicious — it’s the ultimate way …
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+Plantega, the New York brand offering turnkey plant-based deli-in-store solutions, has announced the launch of its first fully self-managed flagship kitchen. Called Plantega Kitchen & Catering (PKC), the kitchen will provide food for large group orders, corporate catering, and events across New York City. It has been launched in recognition of the fact that many meals in the city are consumed within offices, event venues, and other private institutions. Described as “highly tech-enabled”, PKC is optimized for both city-wide catering clients and local direct-to-consumer delivery. The launch follows a boom in workplace catering as workers increasingly return to the office. Plantega says PKC will allow organizations to serve options that are better for people and the planet, helping them reduce their food-related emissions. Additionally, the …
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+Stockholm-based Stockeld Dreamery and New York City’s Plantega have announced a new partnership to distribute Stockeld’s Cultured Cheddar across more than 60 bodegas in New York City, enhancing the availability of plant-based cheese options in local convenience stores. Stockeld’s Cultured Cheddar will be incorporated into 18 of Plantega’s menu items, including breakfast sandwiches, burritos, chopped cheese, and Philly cheesesteaks. This product, known for its meltability, natural flavor, and creamy texture, was developed over four years in Sweden using fermentation and legumes. Nil Zacharias, founder and CEO of Plantega and a proponent of fermented foods, spoke on the advantages of cultured cheese, stating, “I’m a big fan of fermented foods, and it’s a no-brainer that a cultured cheese will perform better and be closer to dairy …
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+Plantega, known for its innovative plant-based deli-in-store concept, is launching a special promotion for $5 Vegan Subs, available exclusively for online delivery through DoorDash in New York City. This campaign, reminiscent of Subway’s renowned $5 Footlong promotion, features six unique plant-based subs aimed at making plant-based foods more accessible and showcasing the ingredients from top plant-based brands. The $5 Vegan Sub menu features six options: the Wicked Meatball Sub, Chicken Tender Sub, Philly Meatball Sub, Ham & Cheese Sub, BBQ Meatball Sub, and Turkey & Cheese Sub. These sandwiches are crafted using ingredients from leading US plant-based companies such as Pleese Cheese, Prime Roots, WayFare Foods, and Fabalish. Plantega operates in over 50 bodegas across New York City, offering a unique deli-in-store model that provides …
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+NYC’s deli-in-store concept Plantega announces it is launching a new menu with a significant change-up of plant-based brand partners and products. Beginning the week of May 15, the organization will launch its new menu to over 40 bodega locations across New York City, as well as on food delivery platforms UberEats, DoorDash and Grubhub. The new menu changes are as follows: Zero Egg replaces JUST Egg (as exclusive plant-based egg partner) Karana replaces Beyond Meat (whole-plant meat Breakfast Sausage and Burger made with jackfruit) California-based Prime Roots will replace Be-Hive deli meats Wicked Kitchen joins the menu with a Wicked Italian Meatball WayFare replaces Miyoko’s Butter and Cream Cheese (Wayfare’s Nacho Cheddar Cheese remains on menu as a top 5 sandwich seller) Vertage Foods’ American …",vegconomist.com,2025-04-11,13,Plantega News - vegconomist - the vegan business magazine,article,0.03552596409,27,135,150.2440191
+https://vegconomist.com/cultivated-cell-cultured-biotechnology/cultivated-seafood/biokraft-foods-india-cultivated-trout-fillet/,true,Reports on a specific event (Biokraft Foods developing cultivated trout fillet) with factual details and quotes.,"Biokraft Foods Develops ""India's First"" Cultivated Trout Fillet in Collaboration with ICAR-CICFR - vegconomist - the vegan business magazine",Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country's first cultivated trout fillet in collaboration with the Indian,"Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR).
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+Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout.
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+Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants such as microplastics.
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+“At ICAR-CICFR, our mandate has been to promote sustainable coldwater fisheries through advanced research and innovation,” said Principal Scientist Dr Amit Pande. “The collaborative development of India’s first cultivated trout product with Biokraft Foods exemplifies how academic institutions and emerging industry players can jointly contribute to the evolution of alternative protein sources. This initiative not only aligns with our vision of conserving aquatic biodiversity, but also opens up new avenues for cell-based aquaculture research in India.”
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+## “Intersection of innovation and sustainability”
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+The partnership between Biokraft Foods and ICAR-CICFR (previously known as ICAR-DCFR) was first announced last year. The startup’s technology was initially developed to produce cultivated chicken, which was debuted at a tasting event in Mumbai in December. However, Biokraft Foods is now expanding its line with cultivated seafood.
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+The company plans to open a dedicated R&D and pilot facility by the end of 2025, with the aim of achieving a full commercial rollout of its cultivated meat and seafood products by the end of 2026. Biokraft Foods is also working closely with the Food Safety and Standards Authority of India (FSSAI) as the country moves toward regulatory clarity for cell-based foods.
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+“At Biokraft Foods, we believe the future of food lies at the intersection of innovation and sustainability,” said Kamalnayan Tibrewal, founder and CEO of Biokraft Foods. “Our partnership with ICAR-CICFR marks a significant milestone — launching India’s first cultivated trout product, a breakthrough that preserves our precious aquatic biodiversity and brings cleaner, cruelty-free fish to the plate. Through this initiative, we’ve demonstrated how industry-academia collaboration can drive meaningful innovation and create scalable solutions for the future of food.”",vegconomist.com,2025-04-15,9,"Biokraft Foods Develops ""India's First"" Cultivated Trout Fillet in Collaboration with ICAR-CICFR - vegconomist - the vegan business magazine",article,0.03855206883,25,130,150.2440191
+https://vegconomist.com/category/retail-e-commerce/,false,"Reports on multiple specific real-world events (product launches, retail partnerships) in the retail and e-commerce sector, presented in a news-style format.",Retail & E-Commerce: Latest News 2025 - vegconomist: the vegan business magazine,none,"Plant-based food company THIS™ is launching its new Super Superfood product line in UK supermarkets, marking a shift from its previous focus on meat alternatives to whole-food protein products. The range includes the Super Block and Marinated Pieces, which will be available from April 28 in Tesco and Ocado, followed by Waitrose and Sainsbury’s in the coming weeks. The products are priced at £3.95 each. The Super Block is a high-protein, plant-based block made from fava bean protein, seeds, and vegetables. Each 250g block contains 18g of protein per 100g, along with a source of iron, Omega-3, and fiber. Shiitake mushrooms contribute to its firm texture and natural umami flavor. The Marinated Pieces, weighing 180g, feature the same core ingredients and are infused with a …
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+Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …
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+UK brand Tiba Tempeh has announced the launch of a new product, Smoky Tempeh Block. Infused with a smoky marinade, the tempeh can be used to add flavour to a variety of dishes, including stir-fries, pastas, and sandwiches. Tiba Tempeh also reports that it has secured a listing at supermarket chain Waitrose for three of its products — Original Block, Sweet Chilli Pieces, and the new Smoky Block. The products will initially launch at over 200 stores under Waitrose’s BrandsNew innovation platform, which identifies and nurtures exciting new FMCG brands. “We’re so excited to launch our new Smoky Tempeh as a natural extension to our best-selling Original Block,” said Alexandra Longton, co-founder of Tiba Tempeh. “We’ve crafted the tastiest protein-packed tempeh, which we know consumers …
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+UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …
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+A recent study by CashNetUSA has examined the cost of a typical basket of vegan groceries at Walmart stores across the United States, revealing considerable differences in pricing between states. The study analyzed Walmart prices in the most populous cities of each state, comparing them to the national average. Affordability across states Among the findings, Arkansas emerged as the most affordable state for vegan groceries, with prices approximately 3.8% below the national average. Conversely, Hawaii registered the highest prices, with costs for vegan products 31.8% higher than the national average. The study also identified significant price fluctuations from year to year. Arizona saw the largest decrease in prices for vegan groceries, with a drop of 3.4% since 2023. In contrast, Alaska experienced one of the …
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+Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …
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+Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand. As part of the collaboration, Carrefour will add three of Vida Veg’s cashew-based products to its range — mozzarella cheese, traditional cream cheese, and cream cheese with fine herbs. The products will be sold under Carrefour’s own brand, making Vida Veg the retailer’s first supplier of plant-based products for its private label range. Carrefour will be able to offer the dairy alternatives at a relatively affordable price point, making them accessible to more consumers. The idea for the collaboration arose when Vida Veg founder Álvaro Gazolla visited Carrefour in Spain and noticed the chain’s plant-based range. The news comes as Carrefour …
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+CV Sciences, Inc. has launched a new plant-based food line under the brand name Lunar Fox Food Co. The product range offers a variety of plant-based, gluten-free alternatives designed to appeal to health-conscious consumers. The Lunar Fox line includes several products such as CHEDDRLY MAC!, a vegan mac and cheese, WHISKED!, a plant-based egg substitute, and MANGIA!, a meatless alternative to beef inspired by Italian cuisine. Joseph Dowling, CEO of CV Sciences, commented on the launch, noting the increasing popularity of vegan products and the projected growth of the global vegan food market, which is expected to expand fivefold by 2030. “We continue to develop new and innovative products to meet the demand and improve the health and well-being of consumers,” said Dowling. Appealing to …
+
+French retailer E.Leclerc’s private label brand, Marque Repère, has launched a new sub-brand, Végé, which offers a selection of plant-based products to providing affordable and accessible options for consumers. The range, consisting of approximately 45 items, includes products such as plant-based nuggets, breaded cutlets, falafels, mince, sausages, desserts, and beverages. These items are priced similarly to their animal-based counterparts and are currently available at a discount until March 29. Affordable and accessible Végé products are designed to cater to both vegetarians and those interested in exploring plant-based food. A large proportion of the new products are entirely vegan, however some are vegetarian, so for vegan consumers it’s important to check the label. Available at E.Leclerc locations, the range is positioned in the deli, fresh, and …
+
+Impossible Foods has introduced a new product to its portfolio with the launch of Impossible Beef Sliders. These mini-sized plant-based burgers offer the same flavor profile and texture that consumers associate with the brand’s flagship Impossible Burger, but in a more convenient, bite-sized format. A healthier, bite-sized option Each slider contains 0mg of cholesterol, 19 grams of complete, high-quality protein per serving, and 33% less saturated fat than traditional animal beef. They are designed to be easy to cook, whether on a skillet or a grill, making them suitable for quick weeknight dinners or larger gatherings. This convenience aligns with the company’s strategy to offer plant-based products that cater to the growing demand for fast and simple meal solutions. This product launch follows the company’s …
+
+Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …
+
+A new analysis by the Changing Markets Foundation and Mighty Earth has found that major supermarkets worldwide are failing to cut down on methane emissions from meat and dairy. The study found that none of the top 20 food retailers globally — including Ahold Delhaize, Carrefour, Lidl, Tesco, and Walmart — report on their methane emissions or have set methane emissions reduction targets. When their progress was measured against the Methane Action Tracker, which takes into account 18 factors, 19 out of 20 retailers scored less than 50% of the points available. UK supermarket Tesco was the only exception, achieving 51% compared to the average score of just 20%. US retailers performed particularly poorly, and were said to display “a stark lack of climate accountability …
+
+Better Nature is launching an enhanced version of its Organic Tempeh this week, now available at major UK retailers including Tesco, Asda, and Ocado. The product has been reformulated to appeal to a broader audience, including meat-eaters seeking healthier protein alternatives. The new tempeh offers a higher protein content, matching that of chicken, and features gut-friendly fibre and prebiotics. The updated product boasts 44 grams of protein per 200g pack, which is comparable to one and a third chicken breasts, or the protein found in six eggs. Better Nature claims that the improved tempeh absorbs flavours more effectively than before, making it more versatile in cooking. The company’s new tempeh product is made from organic, non-GMO soybeans and offers additional benefits, such as being a …
+
+The future of plant-based food isn’t just in the hands of innovative brands or forward-thinking consumers – it’s also up to retailers, according to ProVeg International. With supermarkets responsible for 70% of food sales, they play a defining role in shaping the food environment. But are they doing enough to make plant-based the norm? In the latest episode of the New Food Hub podcast, ProVeg International speaks with Martine Van Haperen, an expert in food industry and food service. She sheds light on the current retail landscape for plant-based foods, the barriers preventing wider adoption, and how retailers can drive meaningful change. The silent majority wants change Consumers may say they want more plant-based options, but when they step into a supermarket, the dominance of …
+
+Finnish grocery retailer S Group has reported a significant increase in sales of plant-based products following a successful campaign in January. This year, the group expanded its collaboration with Vegaanihaaste (the Vegan Challenge) to all its grocery stores, including S-market, Prisma, Sale, and Alepa. The challenge reportedly attracted a record number of participants. As a result, sales of plant-based milk and cheese products increased by more than 10 percent in January compared to a year ago. Meanwhile, sales of fava protein brand Härkis and alt dairy brand Oddlygood were up several dozen percent. Demand for fresh vegetables, frozen vegetables, and plant-based cooking products also rose compared to January last year; this was encouraged by the “Alle euron hevi” concept, which highlights produce that costs less …
+
+Lidl Netherlands announces that it has taken a further step in the protein transition with an improved range of meat substitutes. The taste and texture have been improved, and the nutritional values have been optimized. More than two-thirds of the meat substitutes now meet the “Schijf van Vijf” (Wheel of Five) criteria. “Schijf van Vijf” is the official nutritional guideline in the Netherlands, published by the Voedingscentrum (Dutch Nutrition Center). It is intended to promote a healthy and balanced diet. The products have also been given new packaging that requires less packaging material. With this adapted range, the supermarket wants to encourage customers to choose meat substitutes more often. “Clear goal in sight” Gijs Regtuit, a buyer at Lidl Netherlands, stated, “Before we started this …
+
+A recent analysis by CouponBirds challenges the widespread belief that plant-based diets are more expensive than conventional eating habits. The study, which examined grocery costs for six common dietary preferences in the United States, found that vegetarian and vegan diets ranked among the most affordable options, with the average vegan shopper saving $34.24 per month compared to an unrestricted diet. Data was collected in December 2024 and January 2025 across the top three grocery retailers in the US: Walmart, Kroger, and Target. Costco was excluded due to its wholesale model. Researchers applied filters to products based on dietary requirements, focusing on vegan, halal, gluten-free, and other relevant categories. The data set was built by scraping prices from a wide range of grocery products, ensuring it …
+
+Belgian retailer Colruyt Group has announced the launch of Boni Plan’t, a new sub-brand within its own-label Boni Selection. By uniting more than 100 existing meat-free Boni products under a new name, Boni Plan’t aims to make plant-based food more accessible and affordable. Brand new packaging with a distinctive light cream colour has been introduced to make the range even easier to recognise. Boni Plan’t products include plant-based drinks, desserts, tinned food, meat alternatives, sandwich fillings, and dry goods. The sub-brand is aimed at flexitarians as well as vegetarians and vegans. Several new products will be added to the range in the first half of 2025, including peanut butter and alternatives to dairy products such as cream, yogurt, and parmesan. Colruyt Group will then monitor …
+
+In some supermarkets, plant-based foods have been losing shelf space due to concerns over a perceived slowdown in growth. But is this really the end of the plant-based movement? Not at all, says ProVeg International. While some retailers hesitate, others are doubling down – and reaping the benefits. Lidl GB, for instance, recently introduced 28 new plant-based products and aims for 25% of total protein sales to come from plant-based sources by 2030. Their strategy reflects a broader reality: the plant-based market is evolving, not disappearing. As consumer habits shift and sustainability becomes an ever-greater priority, expanding your plant-based range is a smart business move. The market is maturing, not declining Despite economic challenges, the plant-based food sector continues to grow. In 2023, European plant-based …
+
+Odd Burger has secured a new retail partnership with Calgary Co-op, expanding the distribution of its consumer packaged goods (CPG) line. The agreement will see Odd Burger’s full range of frozen plant-based products available at 22 Calgary Co-op locations across Alberta. The company’s retail product lineup includes five frozen items: Crispy ChickUn Fillet, Chickpea Burger, Smash Burger, ChickUn Pretenders, and Breakfast Sausage. The partnership nearly doubles Odd Burger’s retail distribution points and represents an effort to diversify its revenue streams. James McInnes, CEO and co-founder of Odd Burger, stated, “We are very excited to partner with Calgary Co-op to expand our retail presence in the Alberta market. “We are proud to produce our food at our Canadian manufacturing facility, using primarily Canadian-grown ingredients, and we …",vegconomist.com,2025-04-23,1,Retail & E-Commerce: Latest News 2025 - vegconomist: the vegan business magazine,article,0.06850950048,83,199,150.2440191
+https://vegconomist.com/organisations-and-brands/rewe/,false,Reports on a specific event (Better Nature tempeh launch in REWE stores) in a news-like format.,REWE News - vegconomist - the vegan business magazine,"Find all REWE news in chronological order with our extensive archive and stay informed on REWE and the vegan, plant-based and cellular agriculture market.","The demand for plant-based milk alternatives has been growing rapidly in recent years. Oat drinks are particularly popular, which is particularly beneficial for the company Oatly. The Swedish manufacturer of milk alternatives uses oats, cocoa and fruit flavours to make its products. In an interview with Helge Weitz and Tobias, general managers of Oatly DACH – we asked about recent developments and future plans.
+
+UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …",vegconomist.com,2025-04-09,15,REWE News - vegconomist - the vegan business magazine,article,0.05424436792,65,183,150.2440191
+https://vegconomist.com/businesswire/vegan-food-market-growth-forecast-report-and-company-analysis-2025-2033-featuring-beyond-meat-danone-archer-daniels-midland-tofutti-brands-vitasoy-australia-products-sunopta-and-daiya-foods-r/,false,Reports on a specific market analysis report with factual data and forecasts.,"Vegan Food Market Growth Forecast Report and Company Analysis 2025-2033 Featuring Beyond Meat, Danone, Archer Daniels Midland, Tofutti Brands, Vitasoy Australia Products , SunOpta, and Daiya Foods - ResearchAndMarkets.com - vegconomist - the vegan business magazine","DUBLIN--(BUSINESS WIRE)--The ""Vegan Food Market Size and Share Analysis - Growth Trends and Forecast Report 2025-2033"" report has been added to","DUBLIN–(BUSINESS WIRE)–The “Vegan Food Market Size and Share Analysis – Growth Trends and Forecast Report 2025-2033” report has been added to **ResearchAndMarkets.com’s** offering.
+
+Vegan Food Market is expected to reach US$ 46.09 billion 2033 from US$ 20.06 billion in 2024, with a CAGR of 9.68% from 2025 to 2033
+
+The vegan food market is growing due to a number of factors, including growing environmental awareness, animal welfare awareness, health consciousness, plant-based product developments, the growing number of vegans, growing availability, social media influence, and backing from large food corporations.
+
+The market for vegan cuisine is expanding rapidly in all regions. Due to environmental and health consciousness, North America has the most demand, followed by Europe, where plant-based diets are also becoming more popular. Due to growing health consciousness and vegetarian cultures, Asia-Pacific is growing quickly. Although acceptance is still slower, interest in plant-based choices is growing in Latin America and the Middle East. The market’s evolution is influenced by cultural and regional preferences.
+
+**Growth Drivers for the Vegan Food Market**
+
+**Consumers’ Growing Health Consciousness Will Fuel Market Growth**
+
+People suffer from health issues including obesity and cardiovascular disease as a result of their sedentary lives. A vegan diet lowers the risk of cardiovascular disease, increases blood flow, and aids in weight loss. A study that was published in the Journal of the American Medical Association claims that vegans live longer than persons who eat meat. Adopting a vegan diet also helps to enhance the body’s metabolism because it is high in fiber. As a result, consumers who are concerned about their health are steadily calling for a vegan diet.
+
+In response to the increasing market demand, food manufacturers, chains, and fine dining establishments like Amy’s Kitchen, Inc. are introducing new goods and vegan cuisine recipes. In an effort to draw in health-conscious customers who want to try new, delicious, and nutritious foods, vegan recipes made with pumpkin, avocado, and other nutritious ingredients are introduced to the market.
+
+**The market is expanding as a result of shifting consumer tastes.**
+
+Many customers live sedentary lifestyles. Obesity and cardiovascular disease are two health issues that affect the majority of people on the planet. The OECD predicts that obesity rates will be especially high in the United States, Mexico, and England by 2030, with 47%, 39%, and 35% of the populations, respectively, likely to be fat. Customers are more inclined to choose plant-based diets as a result of increased awareness of animal abuse and welfare in the food sector.
+
+In many countries, such as the US, Australia, New Zealand, the UK, Ireland, Israel, and Canada, veganism is becoming more and more popular. Meat products are no longer consumed by American consumers. The consumer base for vegan foods is growing as more people become aware of the health benefits of plant-based foods. A lower risk of heart disease, stroke, and early death are further advantages of plant-based diets. If the market for dairy products and meat alternatives grows, it will help people switch to vegan diets.
+
+**Growing Concern and Knowledge of Animal Welfare**
+
+People are more inclined to make choices that reflect their values as they gain knowledge about the morality of animal husbandry. This indicates a shift toward vegan options. A customer who is deeply concerned about animal welfare can decide not to consume any animal products. They opt for plant-based diets devoid of animal suffering and maltreatment.
+
+A wide variety of vegan solutions have been developed and made available as a result of the necessity for ethical food production. A compassionate movement to advance a better food culture for animals is being propelled by increased public awareness of the harshness of industrial farming and animal testing.
+
+In an effort to support an even more humane food system, many people actively look for vegan substitutes. In response to this increasing demand, businesses and food producers created and marketed a wide range of inventive and delicious vegan items. For instance, out of 130 million Mexicans, an incredible 20% have adopted a vegan lifestyle by avoiding animal-based foods and drinks, according to data from Vegconomist, the vegan business magazine. Additionally, the rising incidence of chronic illnesses like diabetes, heart disease, and stroke, among others, lends credence to the vegan movement.
+
+**Challenges in the Vegan Food Market**
+
+The exorbitant price of vegan food items and the deficiencies they cause will hinder market expansion.
+
+Several manufacturers develop and launch plant-based alternatives in the market, but the prices associated with such products are comparatively higher than animal-based food products. The taste and texture of plant-based food products vary significantly from animal-based products, making them less appealing. Hence, the vegan food market forecasts slow adoption among consumers.
+
+Vegan type of food products are also associated with certain nutrient deficiencies. In some instances, low protein content in vegan diet causes people to suffer from health disorders such as anemia, hormonal disbalance, Vitamin B12 deficiencies, and others. Customers should thus seek guidance from medical experts who can offer a vegan food pyramid-based plan and guarantee that they eat a healthy, balanced diet.
+
+**Higher production costs**
+
+The sourcing of specialty ingredients, including plant-based proteins and alternative dairy, which can be more costly than conventional animal-based goods, is the reason for higher production costs in the vegan food sector. Furthermore, the technology needed to produce enticing flavors and textures frequently requires a large financial outlay. greater retail pricing may result from these greater expenses, which would limit certain consumers’ access to vegan products and impede their wider adoption.
+
+**Key Attributes:**
+
+Report Attribute |
+Details |
+| No. of Pages | 120 |
+| Forecast Period | 2024 – 2033 |
+| Estimated Market Value (USD) in 2024 | $20.06 Billion |
+| Forecasted Market Value (USD) by 2033 | $46.09 Billion |
+| Compound Annual Growth Rate | 9.6% |
+| Regions Covered | Global |
+
+**Company Analysis: Overview, Key Personnel, Recent Development & Strategies, Product Portfolio, Financial Insights**
+
+- Beyond Meat Inc.
+- Danone S.A
+- The Archer Daniels Midland Company
+- Tofutti Brands Inc.
+- Vitasoy Australia Products Pty Ltd.
+- SunOpta
+- Daiya Foods, Inc.
+
+**Key Topics Covered:**
+
+**1. Introduction**
+
+**2. Research & Methodology**
+
+**3. Executive Summary**
+
+**4. Market Dynamics**
+
+4.1 Growth Drivers
+
+4.2 Challenges
+
+**5. Global Vegan Market**
+
+**6. Market Share Analysis**
+
+6.1 Product
+
+6.2 Source
+
+6.3 Distribution Channel
+
+6.4 Country
+
+**7. Product**
+
+7.1 Dairy Alternatives
+
+7.2 Meat Substitutes
+
+7.3 Others
+
+**8. Source**
+
+8.1 Almond
+
+8.2 Soy
+
+8.3 Oats
+
+8.4 Wheat
+
+8.5 Others
+
+**9. Distribution Channel**
+
+9.1 Supermarkets and Hypermarkets
+
+9.2 Convenience Stores
+
+9.3 Specialty Stores
+
+9.4 Online Stores
+
+9.5 Others
+
+**10. Country**
+
+10.1 North America
+
+10.1.1 United States
+
+10.1.2 Canada
+
+10.2 Europe
+
+10.2.1 France
+
+10.2.2 Germany
+
+10.2.3 Italy
+
+10.2.4 Spain
+
+10.2.5 United Kingdom
+
+10.2.6 Belgium
+
+10.2.7 Netherlands
+
+10.2.8 Turkey
+
+10.3 Asia Pacific
+
+10.3.1 China
+
+10.3.2 Japan
+
+10.3.3 India
+
+10.3.4 Australia
+
+10.3.5 South Korea
+
+10.3.6 Thailand
+
+10.3.7 Malaysia
+
+10.3.8 Indonesia
+
+10.3.9 New Zealand
+
+10.4 Latin America
+
+10.4.1 Brazil
+
+10.4.2 Mexico
+
+10.4.3 Argentina
+
+10.5 Middle East & Africa
+
+10.5.1 South Africa
+
+10.5.2 Saudi Arabia
+
+10.5.3 UAE
+
+**11. Porter’s Five Analysis**
+
+11.1 Bargaining Power of Buyers
+
+11.2 Bargaining Power of Suppliers
+
+11.3 Degree of Rivalry
+
+11.4 Threat of New Entrants
+
+11.5 Threat of Substitutes
+
+**12. SWOT Analysis**
+
+12.1 Strength
+
+12.2 Weakness
+
+12.3 Opportunity
+
+12.4 Threat
+
+**13. Company Analysis**
+
+For more information about this report visit https://www.researchandmarkets.com/r/oaxg3f
+
+**About ResearchAndMarkets.com**
+
+ResearchAndMarkets.com is the world’s leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.
+
+**Contacts**
+
+ResearchAndMarkets.com
+
+Laura Wood, Senior Press Manager
+
+[email protected]
+
+For E.S.T Office Hours Call 1-917-300-0470
+
+For U.S./ CAN Toll Free Call 1-800-526-8630
+
+For GMT Office Hours Call +353-1-416-8900",vegconomist.com,2025-03-26,29,"Vegan Food Market Growth Forecast Report and Company Analysis 2025-2033 Featuring Beyond Meat, Danone, Archer Daniels Midland, Tofutti Brands, Vitasoy Australia Products , SunOpta, and Daiya Foods - ResearchAndMarkets.com - vegconomist - the vegan business magazine",article,0.04511169371,122,129,150.2440191
+https://vegconomist.com/marketing-and-media/la-vie-launches-collaborative-campaign-allowing-brands-repurpose-their-ad/,true,"Reports on a specific event (La Vie's campaign launch) with details and quotes, in a news-like format.","La Vie Launches Collaborative Campaign, Allowing Other Brands to Repurpose Their Ad - vegconomist - the vegan business magazine","La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them","La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice.
+
+“These aren’t just ads. It’s about a shared message and common purposes”
+
+
+The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited to reinterpret the ad.
+
+## Turning the campaign into a movement
+
+Romain Jolivet, chief marketing officer at La Vie, explained the idea behind the campaign: “This campaign was never meant to stay ours. It’s a visual that makes people stop, smile, and think. When we saw Beyond Meat had been playing with the same idea, we realized something bigger was happening — and we had the opportunity to turn it into a movement.”
+
+Beyond Meat’s own campaign also addresses the role of animals in plant-based food. The parallel messaging in both ads led to a natural collaboration, bringing together two leading brands with similar objectives. Rob Bennett, general manager EMEA at Beyond Meat, expressed his thoughts on the partnership: “Our collaboration with La Vie underscores our shared commitment to animal welfare and making better food choices. By combining our great-tasting plant-based burger with their innovative plant-based bacon, we’re offering consumers a delicious meal that aligns with their values.”
+
+## An invitation for other brands to participate
+
+La Vie’s invitation to other vegan brands to participate in the marketing campaign comes with a downloadable “waiver,” inviting brands from the UK and beyond to take part in the initiative, allowing them to repurpose the ad for their own products.
+
+The campaign has already garnered interest from other plant-based companies such as THIS™, Heura, and Juicy Marbles. These brands, along with others expected to join in the coming weeks, will reinterpret the ad through their own creative perspectives.
+
+For La Vie, this effort is more than just a marketing campaign; it is a statement on the potential for solidarity within the plant-based industry. Jolivet explained, “These aren’t just ads. It’s about a shared message and common purpose. In a world of noisy claims, La Vie’s waiver campaign and our broader collaboration with Beyond Meat are proof that great minds really do think alike — and stronger still when they work together.”",vegconomist.com,2025-04-22,2,"La Vie Launches Collaborative Campaign, Allowing Other Brands to Repurpose Their Ad - vegconomist - the vegan business magazine",article,0.0268554419,26,135,150.2440191
+https://vegconomist.com/organisations-and-brands/proveg/,false,"Reports on multiple specific events related to ProVeg and the plant-based market, such as new initiatives, surveys, and policy changes.",ProVeg News - vegconomist - the vegan business magazine,"Find all ProVeg news in chronological order with our extensive archive and stay informed on ProVeg and the vegan, plant-based and cellular agriculture market.","Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias. The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income. Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations. …
+
+A new survey commissioned by the Brazilian Vegetarian Society and carried out by the Datafolha Institute has found that the majority of Brazilians would be open to reducing their meat consumption, or even eliminating meat from their diets. When over 2,000 people were asked whether they would consider eating less meat, 74% of respondents said they were willing to do so to some degree in order to improve their health. 43% said the environment would be a factor in their decision to reduce their meat consumption, while 42% cited animal welfare. The results come as Brazil prepares to host this year’s UN climate summit, COP30. The event takes place in November in the city of Belém, located in the Amazon rainforest. The Amazon has seen significant …
+
+Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …
+
+Food awareness organization ProVeg Nigeria has partnered with global vegan certification V-Label to promote plant-based and vegan products throughout Nigeria and sub-Saharan Africa. Nigeria is said to have seen significant changes in dietary patterns in recent years, with a growing number of consumers avoiding or reducing their intake of animal products. Consequently, the country is a rapidly expanding market for sustainable and ethical products, with one report suggesting that the Nigerian vegan food market will grow with a CAGR of 10.3% between 2024 and 2031. V-Label has already been active on the African continent for several years, with V-Label South Africa operating under the management of ProVeg South Africa. The initiative has been instrumental in promoting plant-based certification and awareness in the region, working with …
+
+On World Day of Social Justice, which is observed on February 20, ProVeg International has called for increased recognition of the role of food systems in building fairer societies. The organization notes that industrial animal agriculture is associated with the exploitation of workers, who are often undocumented migrants. Those working in slaughterhouses and factory farms may suffer injuries and repetitive physical strain, and are also at increased risk of psychological distress. in some cases, this leads to depression, PTSD, domestic violence, or suicide. Meanwhile, government subsidies and supply chains favor large agribusiness, making it challenging for small farmers to succeed. Consequently, smallholders often face debt and economic instability. Benefits of a plant-based food system ProVeg argues that a plant-based food system could provide benefits such …
+
+The past few years have seen attempts by lobbyists in several European countries to restrict the way plant-based products can be labelled, with apparent success in some cases. However, recent developments indicate that the tide may be turning in favour of plant-based companies. A Czech minister recently confirmed that plans to restrict the labelling of plant-based products would be abandoned, following significant backlash from consumers and industry. The proposed restrictions would have prevented meat alternatives from being described using terms such as “burgers” or “sausages”, making it difficult for companies to market their products. In France, decrees preventing plant-based food companies from using terms such as “steak” or “sausage” have been annulled after the Court of Justice of the European Union ruled that they were …
+
+ProVeg has announced the winners of its fifth annual Food Innovation Challenge, held in conjunction with major food companies and open to students across the Asia-Pacific region. In first place is a self-heating plant-based food box containing “Hanwoo beef”, rice, and vegetables. Created by students from Australia’s Royal Melbourne Institute of Technology and the Netherlands’ Wageningen University, the invention has won a $3000 prize. It was developed on behalf of Korean company CJ Foods, which challenged students to create a sustainable and convenient alternative to Hanwoo beef (one of the most expensive beef cuts due to its high marbling). Four other teams received a $1000 prize: Students from Bogor Agricultural University in Indonesia developed a plant-based chocolate for health-conscious women on behalf of Mars. A …
+
+In a new policy brief, ProVeg International has called for the EU’s common agricultural policy (CAP) subsidies to be restructured to prioritise sustainable crop production. According to the policy brief, subsidies should incentivise farming that enhances nature, improves rural livelihoods, and minimises social and economic costs. ProVeg notes that some agricultural practices have consequences such as deforestation, soil degradation, greenhouse gas emissions, and biodiversity loss; in response, production may be intensified even further, creating a vicious cycle of harm. Along with incentives for sustainable crop production, the policy brief also recommends “true-cost accounting” for food production. It argues that if subsidies were allocated according to the true cost of food — accounting for factors such as environmental impact and the economic and human cost of …
+
+How do we bridge the gap between traditional meat-eating consumers and the growing world of plant-based alternatives? This question took centre stage in the latest episode of ProVeg International’s New Food Hub Podcast, featuring Vladimir Mickovic, Co-Founder and Chief Brand Officer of Juicy Marbles. Known for their innovative, marbled plant-based steaks, Juicy Marbles has a clear vision: to make plant-based meat that not only competes with but surpasses animal-derived counterparts in taste, texture, price, and convenience. Vladimir shared candid insights into the perceptions and misconceptions surrounding plant-based foods. For many meat eaters, plant-based options are seen as ‘overly processed’ or ‘chemically laden’ – an image that Juicy Marbles seeks to challenge. As Vladimir puts it, “The most advanced chemical process in our production is heating …
+
+The Czech government is preparing an amendment that will prevent producers of plant-based products from using terms such as “mushroom schnitzel”, “soy sausage” or “bean burger”. The amendment has ostensibly been proposed to protect consumers, but ProVeg Czechia argues that it will have the opposite effect. According to the organisation, the proposed legislation will confuse shoppers and harm plant-based companies. ProVeg claims that the amendment is intended to protect the meat industry rather than consumers, and will disrupt fair competition. The results of a YouGov survey commissioned by ProVeg Czechia confirm that most consumers are in favour of the use of meat-like terms for plant-based foods; 7 out of 10 respondents supported the continued use of names such as “soy sausage” and “vegan schnitzel”, while …
+
+Research conducted by ProVeg International in 11 countries has found that plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk. The survey, the results of which have been compiled in a report, evaluated 422 meat alternatives and 251 milk alternatives in Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Scoring was based on internationally recognized guidelines — the WHO Nutrients Profile model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation. Meat alternatives were found to have less saturated fat and significantly more fibre than animal meat, while milk alternatives contained less total fat and less saturated fat …
+
+ProVeg South Africa has released the third annual edition of the Plant-Based-Friendly Fast-Food Franchise Ranking report, coinciding with World Vegan Month, to celebrate the rise of veganism in the country and globally. The new analysis shows ongoing interest and growth in plant-based offerings among South African quick-service restaurants (QSRs). A key finding is that plant-based menu options, including mains, sides, and desserts, have expanded compared to the previous two years, reflecting gastronomic innovations and growing consumer demand. The surge in plant-based options in food chains aligns with the overall growth of the national fast-food industry, which has seen a 41% increase in turnover from takeaways and fast-fo",vegconomist.com,2025-04-23,1,ProVeg News - vegconomist - the vegan business magazine,article,0.06944635541,83,212,150.2440191
+https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/alpro-switch-british-oats-multi-million-investment/,true,Reports on a specific corporate action (Alpro's investment and switch to British oats) in a news-like format.,Alpro Announces Switch to 100% British Oats Following Multi-Million-Pound Investment - vegconomist - the vegan business magazine,"Plant-based brand Alpro has announced that it will begin making its oat milk from 100% British oats, tapping into the increasing demand for locally made","Plant-based brand Alpro has announced that it will begin making its oat milk from 100% British oats, tapping into the increasing demand for locally made products.
+
+The change has been made possible by a multi-million-pound investment from parent company Danone, which has been used to expand Alpro’s facility in Kettering. Around 58 million litres of British oat milk are expected to be produced there annually, equating to a quarter of the site’s annual production of plant-based drinks.
+
+The oat milk will be produced in partnership with Navara oat mill, also located in Kettering. Oats will mostly be sourced from farmers within 80 miles of the mill, significantly reducing food miles and giving local farmers new revenue streams.
+
+## Strategic move
+
+Alpro previously invested £41 million into the Kettering facility in 2021, installing a new high-speed manufacturing line and making production more environmentally friendly.
+
+Last year, the brand launched a range of new high-protein products, including drinks in chocolate and original flavours and yogurt alternatives in red fruit and tropical fruit varieties. Alpro also introduced smaller 500ml pack sizes for two popular milk alternatives, Creamy Oat and Almond No Sugars. The launches were said to be part of Danone’s “strategic move towards plant-based food and drinks”.
+
+“As a pioneer and global leader in plant-based nutrition, plant-based drinks are a key part of our strategy to boost growth by focusing on developing products that deliver on both health and taste,” said James Mayer, president of Danone UK & Ireland. “This significant UK investment in manufacturing from homegrown oats is an exciting step forward and a great demonstration of how we’re innovating to deliver healthy and tasty food and drink sustainably.”
+
+The British-made oat milk is available UK-wide in two varieties — Original and No Sugars.",vegconomist.com,2025-03-25,30,Alpro Announces Switch to 100% British Oats Following Multi-Million-Pound Investment - vegconomist - the vegan business magazine,article,0.03316817371,27,131,150.2440191
+https://vegconomist.com/organisations-and-brands/arla-foods/,false,Reports on a specific event (merger of two companies) in a news-like format.,Arla Foods News - vegconomist - the vegan business magazine,"Find all Arla Foods news in chronological order with our extensive archive and stay informed on Arla Foods and the vegan, plant-based and cellular agriculture market.","The pandemic continues to cause instability and serious concern for the global food industry. Thanks to the enormous efforts in the food retail sector and the chains that supply it, consumers can still obtain supplies, but what about new products that were scheduled to be released at this time?
+
+The DMK Group and Arla Foods have announced their intention to merge, creating Europe’s largest dairy-focused cooperative. The merger, which is subject to approval from both cooperatives’ representative assembly and regulatory authorities, will bring together over 12,000 farmers and achieve pro forma sales of €19 billion. While the merger primarily targets the dairy sector, it also has significant implications for the growing plant-based dairy market. Both companies have increasingly expanded into the plant-based space, and the merger may further accelerate this trend. Expansion of plant-based offerings Arla Foods, traditionally known for its dairy products, has been expanding its plant-based product range in response to the growing demand for vegan alternatives. One of its recent innovations includes the launch of the Arla® Pro soft serve mix, …",vegconomist.com,2025-04-08,16,Arla Foods News - vegconomist - the vegan business magazine,article,0.03715341834,40,154,150.2440191
+https://vegconomist.com/organisations-and-brands/vida-veg/,false,Reports on a specific business partnership and product launch in the vegan food market.,Vida Veg News - vegconomist - the vegan business magazine,"Find all Vida Veg news in chronological order with our extensive archive and stay informed on Vida Veg and the vegan, plant-based and cellular agriculture market.","Carrefour Brazil has announced it will be expanding access to plant-based food through a partnership with Vida Veg, a leading Brazilian vegan food brand. As part of the collaboration, Carrefour will add three of Vida Veg’s cashew-based products to its range — mozzarella cheese, traditional cream cheese, and cream cheese with fine herbs. The products will be sold under Carrefour’s own brand, making Vida Veg the retailer’s first supplier of plant-based products for its private label range. Carrefour will be able to offer the dairy alternatives at a relatively affordable price point, making them accessible to more consumers. The idea for the collaboration arose when Vida Veg founder Álvaro Gazolla visited Carrefour in Spain and noticed the chain’s plant-based range. The news comes as Carrefour …",vegconomist.com,2025-04-02,22,Vida Veg News - vegconomist - the vegan business magazine,article,0.01939806289,8,110,150.2440191
+https://vegconomist.com/cheese-alternatives/miyokos-creamery-builds-out-spreadable-cheese-range-jalapeno-launch/,true,Reports on a specific corporate action (Miyoko's Creamery product launch) in a news-like format.,Miyoko’s Creamery Builds Out Spreadable Cheese Range With Jalapeño Launch - vegconomist - the vegan business magazine,Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic,"Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic cultured cashew milk with jalapeño peppers and is made using traditional creamery techniques.
+
+The spread joins the company’s existing portfolio of plant-based cheese spreads, which includes Classic Chive, Roadhouse Cheddar, and Sundried Tomato, which were launched in 2023. Each variety is formulated with a short list of ingredients intended to offer a dairy-free alternative that replicates the texture and flavor of conventional cheese spreads.
+
+“It’s important that we keep our innovation approachable, familiar and just as delicious as traditional dairy options”
+
+
+The Jalapeño variant is currently being sold in Nugget Market locations, with broader retail distribution anticipated during the summer. The suggested retail price is $6.99 for an 8-ounce tub.
+
+According to the company, the spread is designed to be used in a variety of applications, including as a topping for crackers, an ingredient in savory dishes and sauces, or as a snack on its own.
+
+## Time-tested production techniques
+
+The company, based in Sonoma, California, produces dairy-free cheeses and butters using fermentation and creamery-style methods typically associated with traditional dairy production. Its product lineup includes items such as European-style cultured vegan butter and a pourable plant milk mozzarella, which was recently added to the menu at DoubleDave’s Pizzaworks locations.
+
+The company describes its approach as rooted in craft production, using time-tested techniques to produce plant-based versions of traditionally dairy-based products. The new jalapeño spread continues that strategy, with a focus on flavor and usability in both cooking and direct consumption.
+
+CEO Stuart Kronauge stated, “As more consumers dabble in eating and drinking dairy-free, it’s important that we keep our innovation approachable, familiar and just as delicious as traditional dairy options. Jalapeño Plant Milk Cheese Spread checks off all of those boxes.”",vegconomist.com,2025-04-10,14,Miyoko’s Creamery Builds Out Spreadable Cheese Range With Jalapeño Launch - vegconomist - the vegan business magazine,article,0.02467997601,28,133,150.2440191
+https://vegconomist.com/organisations-and-brands/loryma/,false,Reports on a specific product launch (Loryma's stabilising compound) in a news-like format.,Loryma News - vegconomist - the vegan business magazine,"Find all Loryma news in chronological order with our extensive archive and stay informed on Loryma and the vegan, plant-based and cellular agriculture market.","To celebrate the release of long-awaited documentary Seaspiracy, vegconomist takes an in-depth look at the latest news from around the global alt-seafood scene. We highlight the most recent developments and spotlight those in the industry who are working towards a better future for our oceans.
+
+Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …",vegconomist.com,2025-04-11,13,Loryma News - vegconomist - the vegan business magazine,article,0.05273650091,70,204,150.2440191
+https://vegconomist.com/ingredients/nourish-ingredients-increases-production-capacity-1700-plant-based-fat/,true,Reports on a specific corporate action (production capacity increase) in a news-like format,Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat - vegconomist - the vegan business magazine,"Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with","Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production.
+
+Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency.
+
+## Flavor stability is a key selling point
+
+James Petrie, co-founder and CEO of Nourish Ingredients, explained that providing a “delicious animalic taste” is essential for appealing to consumers in the plant-based market. Petrie further noted that customer feedback has confirmed the product’s exceptional flavor stability, with its deep, meaty richness lasting from the first bite to the last, mirroring the characteristics of animal-derived fats.
+
+The collaboration between Nourish Ingredients and Cabio Biotech was formed to capitalize on the growing demand for plant-based alternatives in the Asia-Pacific region, particularly in China. Cabio, a leader in microbial fermentation and synthetic biology, brings over 20 years of experience in producing long-chain polyunsaturated fatty acids (LCPUFAs) for industries such as infant formula, dietary supplements, and animal nutrition.
+
+The company operates one of the world’s largest LCPUFA manufacturing facilities, which employs bio-fermentation, non-solvent extraction, refining, winterization, and microencapsulation processes. According to Jimmy Wang, vice president of Cabio Biotech: “This collaboration aligns perfectly with our commitment to advancing biotechnology and delivering cutting-edge products.”
+
+## Leveraging expertise for market expansion
+
+The terms of the partnership lay out a strategy for expanding Tastilux’s market reach, with Cabio leveraging its state-of-the-art facilities to ensure efficient, low-waste production. Petrie noted Cabio’s expertise in navigating China’s regulatory landscape as a critical factor for the swift market entry of Nourish Ingredients’ products in China and other Asian markets. This, he explained, provides a competitive edge in the rapidly growing economies of the region.
+
+The first batch of Tastilux is now ready for shipment, with orders set to be fulfilled across three continents.",vegconomist.com,2025-04-10,14,Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat - vegconomist - the vegan business magazine,article,0.03684410115,25,133,150.2440191
+https://vegconomist.com/topic/animal-welfare/,false,"Reports on various events related to animal welfare, including campaigns, studies, and company actions, in a news-like format.",Animal Welfare News - vegconomist: the vegan business magazine,"Find all Animal Welfare news in chronological order with our extensive archive and stay informed on Animal Welfare and the vegan, plant-based and cellular agriculture market.","La Vie has launched a creative collaboration initiative that invites other plant-based brands to participate in their recent marketing campaign, allowing them to download and reuse a television ad that was originally created by La Vie, featuring a rescue pig named Léon. Beyond Meat jumped on board soon after, creating a similar ad campaign with Barbara the cow. The ad can be adapted by other companies, swapping in their own products and animals of choice. The campaign’s unique approach encourages cross-brand collaboration in a category often defined by competitive marketing tactics. Rather than working in isolation, La Vie and Beyond Meat have aligned their campaigns, both aimed at promoting animal welfare and encouraging consumers to make more informed food choices. Each brand involved is invited …
+
+On April 23, a virtual debate focused on animal protection policies will bring together federal candidates from four major Canadian political parties. The event, held via Zoom, will be conducted in both English and French with simultaneous translation, and is open for media observation and public registration. The debate is organized by Animal Justice, the Montreal SPCA, the Vancouver Humane Society, the BC SPCA, and World Animal Protection. It marks only the second time a national debate dedicated to animal welfare has been held during a Canadian federal election campaign. Cross-party voices join the conversation Confirmed participants include Nathaniel Erskine-Smith (Liberal, Beaches—East York), Alistair MacGregor (NDP, Cowichan—Malahat—Langford), Elizabeth May (Green Party, Saanich—Gulf Islands), and Yves Perron (Bloc Québécois, Berthier-Maskinongé). All federal parties with representation in …
+
+UK charity Animal Justice Project is calling on the British public to avoid dairy products on International Women’s Day, which takes place on March 8. The campaign aims to raise awareness of the treatment of cows in the dairy industry. As part of the campaign, Animal Justice Project has commissioned research to gauge consumer awareness of common dairy industry practices. The results indicate low awareness among the majority of respondents — for example, 52% did not know that dairy cows are impregnated annually to enable milk production, while 83% were unaware that calves are often separated from cows within 24 hours of birth. Furthermore, 82% did not know that dairy cows are typically slaughtered between the ages of 5 and 7, despite having a natural …
+
+A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …
+
+Data from Bryant Research has found that the vast majority of the British public opposes a range of common farming practices. For example, 94% of respondents disapprove of keeping chickens in a cage as small as an A4 sheet of paper, while 96% oppose keeping pigs in cages where they cannot turn around. 87% are against cutting off the beaks of newborn chicks, and 85% oppose killing male chicks because they cannot produce eggs. For every practice studied, disapproval rates are at least 75%. The figures show that these practices remain prevalent despite widespread public opposition. For example, 99% of male chicks in the egg industry are currently killed, while 90% of calves have their horn buds removed with a hot iron. However, prevalence data …
+
+Does cultivated meat have the potential to reduce the impact of traditional meat production on the environment, workers, and animals? A recent study by the Dutch project PPP True Price: from Insight to Action reveals that by 2030, the overall social costs of cultivated meat from RESPECTfarms could be 2 to 3.5 times lower than conventional meat from dairy cows, chicken, and pork produced in the Netherlands. The research, conducted by Wageningen Economic Research and CE Delft, employed the True Cost Accounting (TCA) method to analyze how the impact of meat production relates to the production of cultured meat and express it in euros. Switching to cultivated meat According to Pelle Sinke, a researcher at CE Delft, the advantage of cultivated meat relies on its more efficient conversion of feed …
+
+Activist-led UK brand VFC has accused KFC of hypocrisy after the chain launched a major ad campaign encouraging consumers to “Believe in Chicken”. According to VFC, KFC’s representation of chicken cannot be trusted. Consequently, the brand has launched a social media campaign featuring a modified version of KFC’s billboard creative, altering the message to “Believe in Chickens”. By addressing chickens in the plural, VFC aims to highlight that they are living creatures that deserve to be treated with compassion. Unlike KFC’s campaign, which features images of fried chicken, VFC’s version shows how farmed chickens are treated. This is not the first time VFC has challenged the fast food chain — in 2022, the brand condemned a “misleading” KFC campaign where an influencer was invited to …
+
+A new version of the Business Benchmark on Farm Animal Welfare (BBFAW) has found that the vast majority of global food companies are making poor progress towards improving animal welfare. While 95% of the benchmarked companies recognize farm animal welfare as a core business issue, a huge 93% have received E or F ratings (the lowest possible) for Performance Impact, a measure of whether animals are protected from inhumane practices. Some of the lowest-rated companies are Amazon Whole Foods, Domino’s Pizza Inc., Müller, and Tyson Foods. No company received an A or B rating, and only 4% achieved a C. Furthermore, 19 companies — including Yum China Holdings and Domino’s Pizza Inc. — do not even have a formal farm animal welfare policy. 52% of …
+
+Plant-based diets promote human health, combat climate change, and foster a more sustainable food system, highlights Eric Lambin, a member of the European Commission’s Group of Chief Scientific Advisors and co-author of Towards Sustainable Food Consumption. In a recent interview published in Horizon magazine, Lambin, a geography and sustainability science professor at UCLouvain, Belgium, discussed the need for a more sustainable and healthy food system. “We are now facing a public health crisis – with widespread overweight, obesity and malnutrition issues — and a global environmental crisis,” he told Horizon. To tackle obesity and climate change, Lambin recommends shifting towards plant-based diets, emphasizing legumes, fruits, vegetables, nuts, and seeds, reducing meat consumption, and prioritizing sustainably sourced fish and seafood. He also noted the need to reduce …
+
+The European Citizens Initiative Save Cruelty-Free Cosmetics – Commit to a Europe without animal testing reached more than 1.2 million validated signatures in January. Vegconomist learns today that, as a next step in the campaign’s journey, a parliamentary hearing has been held by the Committees of the European Parliament. Today’s hearing was divided into three parts: Protect and strengthen the cosmetics animal testing ban: initiate legislative change to achieve consumer, worker and environmental protection for all cosmetics ingredients without testing on animals for any purpose at any time. Transform EU chemicals regulation: ensure human health and the environment are protected by managing chemicals without the addition of new animal testing requirements. Modernise science in the EU: commit to a legislative proposal, plotting a roadmap to …
+
+Research by animal rights charity Viva! has found that most Brits are unaware of the treatment of cows in the dairy industry, with many saying they will cut down after learning the truth. 30% of respondents were unaware that around 1 in 5 dairy cows are kept indoors all year round, with no option to go outside. 69% said they opposed the practice, while 56% thought it should be banned and 49% said they would not buy dairy produced in this way. Just 41% of participants were aware that cows must give birth to produce milk, with only 27% knowing that calves are removed from their mothers shortly after being born. Once they had heard the facts, 24% were prepared to cut down on their …
+
+The UK branch of international nonprofit Vegan Friendly has launched an ad campaign at Oxford Circus station on the London Underground. The advertisement, which is expected to reach 2.5 million people, highlights that 322,860 animals will be killed for food worldwide in the eight seconds it takes to read the text. It has been placed in the middle of the westbound Central Line platform, one of the highest footfall areas in London. Vegan Friendly hopes the ad will help the public understand the impact of buying animal products. The organisation said it believed that consumers would be reluctant to support animal agriculture if they knew the truth about the way animals are treated. First of many campaigns Vegan Friendly was founded in Israel in 2012, …
+
+Earlier this year, athlete and investor Chris Smalling, in partnership with Sebastiano Cossia Castiglioni and Rebecca Wheeler, launched global investment firm ForGood, with the purpose of investing in companies that address the world’s largest environmental challenges and help end animal suffering. In a recent announcement, the investment consultancy revealed the names of four new high-pro",vegconomist.com,2025-04-22,2,Animal Welfare News - vegconomist: the vegan business magazine,article,0.06851327773,93,224,150.2440191
+https://vegconomist.com/organisations-and-brands/better-nature/,false,Reports on a specific event (launch of crowdfunding campaign and product launch in stores) in a news-like format,Better Nature News - vegconomist - the vegan business magazine,"Find all Better Nature news in chronological order with our extensive archive and stay informed on Better Nature and the vegan, plant-based and cellular agriculture market.","On March 23, UK alt-meat brand Better Nature launched its private crowdfunding campaign on Seedrs. Within just three hours of the launch, it had achieved its initial target of £1,350,000.
+
+UK tempeh brand Better Nature has announced that its Organic and Smoky tempeh products have launched into 200 REWE stores across central Germany. The news comes just weeks after the tempeh gained a listing at 400 REWE Sudwest stores in the country. In total, Better Nature products are now available at around 1,300 REWE stores in Germany, following a previous launch last year. On LinkedIn, co-founder and co-CEO Elin Roberts reported that so far this year, Better Nature’s German sales are double what was forecast. This success has been made possible through a partnership with distributor Uplegger Foods, which has reportedly helped Better Nature gain a 30% share of the German tempeh market. “I won’t lie, Germany was a bit of a slog when we …",vegconomist.com,2025-04-09,15,Better Nature News - vegconomist - the vegan business magazine,article,0.06190232433,88,229,150.2440191
+https://vegconomist.com/organisations-and-brands/f4f-expo-foodtech/,false,"This is an interview, not a news article reporting a specific event.",F4F – Expo Foodtech News - vegconomist - the vegan business magazine,"Find all F4F – Expo Foodtech news in chronological order with our extensive archive and stay informed on F4F – Expo Foodtech and the vegan, plant-based and cellular agriculture market.","Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. In this interview, we spoke with him about the role of F4F in accelerating innovation in the fields of new proteins, biotechnology, and cellular agriculture. He shares insights on the event’s key program highlights for trade visitors, the industry players and markets in focus, and how Food 4 Future is helping to shape the future …",vegconomist.com,2025-04-03,21,F4F – Expo Foodtech News - vegconomist - the vegan business magazine,article,0.0196846459,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/elmhurst-1925/,false,Reports on a specific corporate action (distribution expansion) in a news-like format.,Elmhurst 1925 News - vegconomist - the vegan business magazine,"Find all Elmhurst 1925 news in chronological order with our extensive archive and stay informed on Elmhurst 1925 and the vegan, plant-based and cellular agriculture market.","Elmhurst® 1925, announced the expanded retail distribution of its Unsweetened Milked Almonds™, Unsweetened Milked Oats™, and Unsweetened Milked Cashews™ plant-based milk. The three varieties are now available in 1,855 new select Kroger banners across the US.
+
+Plant-Based Dairy Leader Adds Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition to Whole Foods Market Stores Across America ELMA, N.Y.–(BUSINESS WIRE)–#baristaedition—Elmhurst® 1925, maker of the world’s finest plant-based dairy products, today announced that three of its most popular products – Pistachio Barista Edition, Unsweetened Coconut Cashew Milk and Maple Walnut Barista Edition– will now be sold across select Whole Foods Market locations nationwide. As consumers seek out products with shorter and more recognizable ingredient lists—81% of shoppers say that it’s important to purchase wholesome food products—the addition of these three wholesome milk alternatives from Elmhurst 1925’s extensive line underscores the brand’s synergy with Whole Foods Market and their mutual commitment to providing shoppers with high-quality, wholesome food products. “We’ve long …",vegconomist.com,2025-04-09,15,Elmhurst 1925 News - vegconomist - the vegan business magazine,article,0.02992703291,31,147,150.2440191
+https://vegconomist.com/gastronomy-food-service/amsterdam-restaurants-plant-based-specials-plant-fwd-week/,false,Reports on a specific event (Plant FWD Week) with details on participating restaurants and related activities.,Almost 100 Amsterdam Restaurants to Offer Plant-Based Specials for Plant FWD Week - vegconomist - the vegan business magazine,"Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining","Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12.
+
+Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale.
+
+There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked.
+
+“Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout the city,” said Maartje Nelissen, co-founder of Plant FWD. “From top chefs and surprising collabs to new dishes and a delicious menu at your favourite brasserie around the corner. This is not a boring lesson about sustainability – this is the future of gastronomy. It simply takes place on your plate, every day.”
+
+## “Food should be delicious above all”
+
+The events at Plant FWD Week will begin on April 5 with a “coffee rave” at Cafecito from 09:00 to 10:30. There will be music from DJ Milou Turpijn and DJ Sunny, and the first 50 coffees served will be free. On April 11, Nadia Zerouali will hold a cooking workshop in the Couscousbar.
+
+Meanwhile, Ron Blaauw will introduce a “Blaauw sees Green” version of the menu at his restaurant, Ron Gastrobar, making classic dishes vegetarian or plant-based all week.
+
+The Plant FWD conference will also have a bigger program than ever before this year, featuring pitches from ten startups, an advance look at some groundbreaking products, a preview of the Eat Lancet Dietary Guidelines 2.0, and the initial results of the Protein Tracker (an initiative that monitors supermarkets’ progress towards selling a higher proportion of plant proteins).
+
+“Almost everyone knows how much impact our food has on the planet,” said Nelissen. “And we often want to make different choices, but yes… food should be delicious above all. Plant FWD Week proves that the two go together perfectly. The most diverse restaurants show together how delicious, accessible, and tempting more plant-based dishes can be. That is why it is also free for restaurants to participate in Plant FWD Week. This way, we make the threshold as low as possible.”",vegconomist.com,2025-03-31,24,Almost 100 Amsterdam Restaurants to Offer Plant-Based Specials for Plant FWD Week - vegconomist - the vegan business magazine,article,0.02581217119,28,132,150.2440191
+https://vegconomist.com/category/fairs-events/,false,"The page is a collection of announcements and articles about events, not a single news article.",Fairs & Events: Latest News 2025 - vegconomist: the vegan business magazine,none,"Emerald Holding, Inc., a major producer of trade shows and conferences in the United States, has acquired the Plant Based World Expo (PBW) and its associated media platform, Plant Based World Pulse, from JD Events (JDE). The terms of the transaction were not disclosed. The acquisition includes both the North American and European editions of the Plant Based World Expo, as well as the digital content platform PBW Pulse. These assets will now be integrated into Emerald’s portfolio of food-related events, which includes established industry trade shows such as the International Pizza Expo. JDE passes the torch amid rapid growth Plant Based World Expo was launched by JDE in 2019 to provide a business-focused platform for stakeholders in the plant-based sector. JDE Founder and CEO …
+
+What if your breakfast could be tailored not just to your taste—but to your DNA and microbiome? In our latest webtalk “Personalized Nutrition – Creating Planetary and Personal Health,” we explored how data-driven nutrition is moving from hype to healthcare. Hosted by Nadine Filko and joined by Dr. Paul Hammer, founder of BIOMES, and Henrike Böhme from Nutrition Hub, the session uncovered why personalized nutrition is no longer a niche, but a growing pillar of modern health and sustainability strategies. From gut microbiome diagnostics to AI-powered food recommendations and precision supplements, the conversation touched on how individualized data is transforming both consumer health and the food industry. Böhme noted that people are increasingly becoming the “CEO of their own health,” driving demand for tech tools …
+
+The Plenitude Project announces its Final Conference, focused on Circular Bioeconomy for Sustainable Protein Production, taking place on June 3, 2025, at the Fokker Terminal in The Hague, Netherlands. The conference is co-located with Bridge2Food Europe and offers a unique opportunity for stakeholders, professionals, and academics to explore cutting-edge innovations and actionable solutions in sustainable protein production. The event is free to attend for relevant audiences passionate about creating change and addressing global challenges through collaboration and innovation. The event organizers highlight the following key features: “We’re thrilled to showcase the results of six years of dedication in a day filled with insights into the latest innovations in bio-based industries. I thank CBE-JU for our Flagship project and our Plenitude partners for their collaboration and look forward …
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+ICL Food Specialties, a manufacturer of functional ingredient solutions, is set to exhibit at the meat and alternative protein trade fair IFFA 2025 in Frankfurt, Germany, from May 3-8. Among the solutions on display will be ROVITARIS® SprouTx™, a recently-launched ingredient that aims to address the taste and texture challenges faced by the plant-based meat and seafood industry. Described as “revolutionary and exceptional”, ROVITARIS® SprouTx™ is a textured soy protein that is said to lack the characteristic beany or bitter taste of soy. It can be used to help formulators create meat and seafood alternatives that are nutritious with improved taste and performance. The new product expands ICL’s ROVITARIS® portfolio, which offers a variety of protein ingredients providing texture, stability, and flavor for plant-based food …
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+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …
+
+Biocyclic Vegan International, in partnership with the German biocyclic vegan organization Förderkreis Biozyklisch-Veganer Anbau e. V., has announced a two-day seminar focusing on Biocyclic Vegan Agriculture and the process of Biocyclic Humus Soil generation. The event is scheduled for June 25-26, 2025, at the Permaculture Park at Lebensgarten Steyerberg (PaLS), Germany, a well-known hub for sustainable farming practices and permaculture education. The seminar will explore key aspects of plant-based, organic farming methods, with an emphasis on soil health and the role of Biocyclic Humus Soil in supporting climate-positive agricultural practices. Participants will gain insights into how these practices can contribute to the regeneration of the soil and increase biodiversity. Principles of Biocyclic Vegan Agriculture Among the seminar’s main topics are the foundational principles of biocyclic …
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+The Modern Agriculture Foundation (MAF), a nonprofit focused on advancing alternative protein solutions, has launched the Leading Women in FoodTech Award 2025. The award aims to recognize women who are driving innovation and leadership within the global FoodTech sector, with a focus on sustainability, animal welfare, and ethical food systems. The award will honor women across various roles within the FoodTech ecosystem, including research, development, entrepreneurship, regulation, and corporate leadership. MAF seeks to spotlight those who have made significant contributions to the transformation of food production and consumption. The Leading Women in FoodTech Award 2025 will feature four categories: The award ceremony will take place in May 2025 at the Faculty of Agriculture in Rehovot, Israel, as part of MAF’s annual conference. Applications for nominations …
+
+Sergio Fabregat, with a background in Business Administration from the University of Barcelona and an Executive Master in Marketing and Sales from ESADE, is the driving force behind two of Spain’s food innovation events: F4F – Expo Foodtech in Bilbao and the newly launched Expo Agritech in Málaga. As the Event Director, Fabregat plays a pivotal role in shaping platforms that connect key stakeholders across the food tech value chain. In this interview, we spoke with him about the role of F4F in accelerating innovation in the fields of new proteins, biotechnology, and cellular agriculture. He shares insights on the event’s key program highlights for trade visitors, the industry players and markets in focus, and how Food 4 Future is helping to shape the future …
+
+On March 28, climate venture tech capital fund Icos Capital held the Accelerating Sustainability Summit at Bühler’s CUBIC Innovation Campus in Uzwil, Switzerland. The event brought together investors, industry leaders, and startups from the biotech sector with the aim of accelerating sustainable solutions and harnessing the power of artificial intelligence. By establishing an ecosystem of collaboration and innovation, Icos and Bühler hope to help startups scale up their efforts to tackle urgent and complex challenges in the food industry. The startups that attended the event included BioRaptor, a bioprocessing data analytics platform, and Triplebar, which creates generative artificial intelligence (GenAI) models to design strains for protein production. “At Icos Capital, we aim to uncover and invest in cutting-edge innovations to drive sustainability forward,” said Nityen …
+
+At the ongoing Hannover Messe, The Cultivated B and Siemens have teamed up to present advancements in biomanufacturing for the alternative protein sector. The companies are showcasing their AUXO V® bioreactor, a key technology aimed at scaling alternative protein production through economically sustainable methods. n!Biomachines, a subsidiary of The Cultivated B, is at the forefront of developing bioreactors designed for the food industry and other sectors. These bioreactors play a central role in producing proteins traditionally sourced from animals, but through biomanufacturing methods that eliminate the need for animal agriculture. The bioreactors are built with an emphasis on scalability, precision, and ease of use, allowing for the transition from lab-scale production to industrial-level output. Hamid Noori, CEO of n!Biomachines, commented on the partnership with Siemens, …
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+From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …
+
+Loryma will be exhibiting its innovative products at iba at stand 15FOOD6. At iba 2025, ingredients specialist Loryma will be showcasing innovative solutions for snacks and baked goods that specifically address current consumer demand. Studies show that the European baked goods and snacks market is caught between tradition and trends towards health-orientated, sustainable and plant-based applications. With the ingredients that the company produces from the natural raw material wheat into functional starches, proteins and stabilisers thanks to its technical expertise, innovative solutions are simple. Manufacturers can specifically and efficiently fulfil the growing consumer demand for vegan products and an improved nutritional profile. With the growing number of health-conscious consumers, manufacturers are challenged to offer holistic plant-based solutions with the best nutritional value. Loryma has developed …
+
+Plant FWD, a conference working to accelerate the protein transition, returns to Amsterdam on April 8-9. To celebrate, Amsterdam restaurants will be joining Plant FWD Week, offering a range of plant-based specials and sustainable menus from April 5-12. Almost 100 restaurants are taking part this year, from meat-based outlets to those known for their plant-based options. Participants include Restaurant De Kas, Madre, Morris & Bella, BAUT, Ron Gastrobar, and Cannibale Royale. There will also be a programme of culinary workshops and collaborative dinners throughout the week. For example, Berlin restaurant Horváth will enter De Kas’ kitchen on April 7 for an exclusive dinner that is already fully booked. “Plant FWD Week is like ADE, but for your taste buds: a week full of discoveries throughout …
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+Cultivated meat company Meatable will participate in IFFA 2025, the world’s leading trade fair for the meat and protein sectors, by hosting two sessions discussing the potential of cultivated meat within the traditional meat industry. The sessions, taking place at the IFFA Kitchen & Stage (Hall 11.0, D41), will be held on May 5 from 12:30 PM to 1:30 PM, and on May 6 from 12:20 PM to 1:20 PM. Opportunites to enhance meat industry The company’s involvement follows a successful thought leadership event earlier this year, where more than 80 industry professionals gathered to examine the future of food and sustainable protein options. Building on that momentum, Meatable is focusing its efforts on fostering conversations with established meat companies about how cultivated meat can …
+
+AngeoPro Yeast Protein, an ingredient developed by Chinese manufacturer Angel Yeast, has been named Best Ingredient Innovation at the 2025 World Food Innovation Awards. The awards were hosted by FoodBev and took place on March 17, 2025, at the IFE International Food and Beverage Exhibition’s Trend and Innovation Platform in London, UK. AngeoPro Yeast Protein beat a record number of entries to take the top spot. The accolade recognizes products that meet consumers’ evolving needs, offering innovative, sustainable, and nutritious options. AngeoPro is a plant-based option that is said to provide a complete amino acid profile, superior digestibility, and exceptional functional properties. The ingredient has a neutral taste and is created using fermentation. According to Angel Yeast, it significantly reduces land, water, and energy consumption …
+
+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
+
+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Personalized Nutrition: Creating Planetary and Personal Health April 10th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Precision Nutrition might sound like science fiction, but it’s quickly becoming a reality as global players develop solutions to tailor diets to individual needs. From DNA-based dietary recommendations to AI-powered meal planning, this approach is not only enhancing personal health but also has the potential to transform the food system. Innovations in cell-cultured and plant-based ingredient solutions are playing a critical role in …
+
+Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative protein solutions. ADM’s capabilities aim to address the challenges faced by meat and alternative meat manufacturers when developing products and navigating new trends. The company hopes to help brands meet evolving consumer demands for locally sourced ingredients, protein diversity, nutrition, taste, and texture, all at an affordable cost. ADM’s plant-based innovations include “grab-and-go” concepts like boneless meat-free drumsticks, along with alternatives to regional products like schnitzel. Additionally, the company has developed convenient, nutritional options such as a pistachio plant-based protein shake. ADM will also showcase various blended and hybrid innovations, including concepts like a 50/50 hybrid “smash” burger and …
+
+Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives. For the past …
+
+In our latest webtalk, industry leaders delved into the transformative potential of AI in the food sector, highlighting its game-changing role in new product development and waste reduction. Panelists shared their “AI moments,” revealing how advancements in artificial intelligence are accelerating development timelines—from 9 months to as little as 90 days and less—and enabling companies to stay competitive by optimizing processes and improving efficiency. The conversation also explored how ingredient and food companies can leverage AI to harness data for better decision-making, while acknowledging the limitations of these technologies. With powerful examples from the agricultural sector, the panel discussed how the industry is more open to sharing data and the importance of peer-to-peer learning and collaboration in unlocking the full potential of AI. Despite the …",vegconomist.com,2025-04-21,3,Fairs & Events: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07145559245,86,210,150.2440191
+https://vegconomist.com/organisations-and-brands/planteneers/,false,"Reports on multiple specific events related to Planteneers, a company in the plant-based food industry, including product launches, collaborations, and industry events.",Planteneers News - vegconomist - the vegan business magazine,"Find all Planteneers news in chronological order with our extensive archive and stay informed on Planteneers and the vegan, plant-based and cellular agriculture market.","At the Protein Forward Summit hosted by Planteneers and Food Harbour on April 3, 2025 in Hamburg, communication around alternative proteins was one of the topics discussed on stage and in individual discussions. The consensus was unanimous: The industry needs to communicate much more than it does now and focus on the benefits of alternative proteins, such as health and environmental benefits and of course: animal welfare aspects. The efforts and investments made so far would not be enough to trigger a change in diet towards more plant-based proteins on a broad front in the foreseeable future. On the one hand, industry communication with politicians and other stakeholders must be intensified. The aim should be to anchor the need for social change towards the use …
+
+Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives. For the past …
+
+Planteneers, a developer and provider of customized plant-based product solutions, has announced an expansion of its collaboration with filling and portioning system manufacturer Handtmann. The two companies have been working together for a year to help customers offer plant-based steaks and filet strips with fine marbling and a fibrous structure. Now, the range has been expanded with several new meat alternatives, including cost-optimized steak varieties, bacon, cooked ham, and carpaccio. When developing the new solutions, Planteneers says it focused on products with high sales potential in European markets. The manufacturing process Manufacturers can produce the meat alternatives using Planteneers’ fiildMeat P and fiildMeat S system solutions, in combination with a forming and marbling unit for Handtmann’s filling and portioning systems. The products’ size and shape …
+
+Planteneers, a leading German developer and provider of customized plant-based products, has outlined how manufacturers can meet the growing demand for high-quality and affordable plant-based foods. With the help of a system called fiildMeat S 111404, Planteneers produces cold-cut alternatives like lyoner, fleischwurst, and salami using functional plant proteins combined with hydrocolloids. The system has been developed to make plant-based foods as accessible and affordable as possible with no compromise on taste or texture. To cut costs, Planteneers worked out that modified starch could be excluded from formulations if a “clever combination of other hydrocolloids” was used instead. The optimal choice and quantity of hydrocolloids also helps the products slice cleanly on large high-speed slicers. Meeting consumer expectations The correct choice of proteins is also …
+
+Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …
+
+The Vegan Society, the world’s oldest vegan charity, is celebrating its 80th anniversary today, marking World Vegan Day. The society was founded in 1944 by Donald Watson and five other non-dairy vegetarians, who sought to create a movement distinct from vegetarianism and coined the term “vegan.” Over the past 80 years, the vegan movement has grown significantly, with veganism now recognized as a protected philosophical belief in the UK. Vegan options are available in supermarkets, restaurants, fashion, and cosmetics in Europe and North America, and the offer is slowly increasing in other continents. To celebrate its 80th anniversary, the charity is launching a virtual reality campaign, “The Future is Vegan.” The campaign features an AI-created avatar of co-founder Donald Watson, guiding users through a virtual world to …
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+The upcoming autumn trade fairs PBWE in London and FiE in Frankfurt are marked by three main themes at Planteneers: cost optimisation, clean-label innovations, and enjoyment. As an example of cost-optimised solutions, the plant-based experts present a functional system that can develop a wide range of whole cuts such as plant alternatives to Lyon, meat sausage, and salami. Authentic taste experiences with the shortest possible list of ingredients are on the path to growth, says Planteneers. More and more consumers are paying attention to clean-label products in plant-based foods. For this focus area, Planteneers presents wheat protein-based solutions that offer a high protein content and exceptional functionality, described as particularly effective in replicating the compact texture required for salami and other cured meat alternatives. Another …
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+After developing — all in the past few months — technology for marbled and fat-layered meat alternatives; a wide range of plant-based fermented dairy products; and solutions for plant-based desserts such as tiramisu and cheesecake; Germany’s Planteneers announces that it has created an entirely plant-based Italian buffet through its development platform. Part of the Stern-Wywiol Gruppe, Planteneers formulates high-quality, functional ingredients and compounds designed to mimic the taste, texture, and cooking properties of traditional animal-based products. Together with the Marriot Hotel kitchen team, Planteneers prepared an entirely plant-based Italian buffet for approximately 1450 trade show attendees, with plant-based Caesar salad, focaccia, pizza pieces, whitefish filet in tomato sauce, and plant-based tiramisu. The future tastes like this “The response was overwhelming. The idea of presenting our …
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+Germany’s Planteneers, a leading developer and provider of customized plant-based products, has introduced a range of plant-based desserts — tiramisu and cheesecake, fermented oat dessert, pudding, and soft ice cream — catering to the growing demand for “healthy but indulgent” alternatives to dairy-based products. According to Linda Eitelberger, Product Manager at Plantenneers, “More and more customers want products that focus more on enjoyment, in addition to health aspects.” Tiramisu and cheesecake Planteneers has introduced an advanced solution for creating plant-based mascarpone: a blend of starch, plant proteins, plant fibers, pectin, and emulsifiers transformed into a smooth, rich base with water and fats. The plant-based mascarpone is said to have a neutral taste and rich mouthfeel. Planteneers says it can be marketed as a standalone product …
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+The consumer behaviour of those (vegans and omnivores alike) who purchase plant-based products has evolved significantly from the curiosity-led impulse buys before the 2023 dip — amid an influx of new, sometimes inferior products on the market — to repeat purchases of quality, evolved products which fit into the day-to-day routine and are now tried and tested by families and cooked at home in their favourite ways. Last week, the UK’s biggest supermarket chain Tesco reported that the plant-based revolution is entering a second phase, largely driven by more consumers cooking from scratch. The retailer noted that despite the drop in sales last year, sales of meat-free ingredients and whole cuts are now increasing, with plant-based steaks and chicken breasts witnessing a 20% sales uptick …
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+Planteneers, a leading developer and provider of customized plant-based products and solutions, has introduced a range of plant-based fermented dairy, including yogurt, quark, cream cheese, crème fraîche, and ayran (Turkish yogurt drink). According to the company, these fermented vegan products have been specifically formulated to replicate the authentic taste, texture, and mouthfeel of traditional dairy products using the company’s unique functional ingredients systems. Planteneers solutions for plant-based dairy are flexible and can be easily adapted and customized to accommodate the specific preferences of manufacturers or brands looking to offer products that cater to consumer demand. This introduction follows the launch of the plant-based steak 2.0., a manufacturing innovation to create marbled and fat-layered alternatives to meat; and a range of pea-based high moisture extrudates (HME) …
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+Plant-based food pioneer Planteneers and global leader in food processing technology, Handtmann, are joining forces to revolutionize the market with a manufacturing innovation to create marbled and fat-layered alternatives to meat: the plant-based steak 2.0. To address the need for more realistic plant-based meat alternatives, the collaboration involves integrating Planteneers’ functional systems and Handtmann’s equipment to create alternatives that mimic the appearance of traditional meat and have an “authentic, fibrous stru",vegconomist.com,2025-04-09,15,Planteneers News - vegconomist - the vegan business magazine,article,0.06979388692,86,217,150.2440191
+https://vegconomist.com/fairs-events/adm-boneless-plant-based-drumsticks-pistachio-protein-shakes-iffa-2025/,false,Reports on a specific event (IFFA 2025) with details about ADM's participation and product showcases.,"ADM to Showcase Boneless Plant-Based Drumsticks, Pistachio Protein Shakes & More at IFFA 2025 - vegconomist - the vegan business magazine","Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative","Global food processing company ADM is preparing to attend the meat and alternative protein trade fair IFFA 2025, where it will present a variety of innovative protein solutions.
+
+ADM’s capabilities aim to address the challenges faced by meat and alternative meat manufacturers when developing products and navigating new trends. The company hopes to help brands meet evolving consumer demands for locally sourced ingredients, protein diversity, nutrition, taste, and texture, all at an affordable cost.
+
+ADM’s plant-based innovations include “grab-and-go” concepts like boneless meat-free drumsticks, along with alternatives to regional products like schnitzel. Additionally, the company has developed convenient, nutritional options such as a pistachio plant-based protein shake.
+
+ADM will also showcase various blended and hybrid innovations, including concepts like a 50/50 hybrid “smash” burger and a hybrid hot dog. Both are made with the company’s new European-sourced soy protein concentrate, Tradcon SE. A culinary-crafted hybrid chicken cordon bleu will also be exhibited.
+
+## “Ever-expanding library of plant-based ingredients”
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+During two sessions at IFFA, ADM will present consumer research and technical insights. “Consumer Perceptions of Plant Protein in a Dietary (r)Evolution” will take place on the IFFA Factory Stage at 1:30 pm on May 6, discussing the latest consumer insights into plant protein ingredients.
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+The following day, “Affordable Nutrition: Capitalizing on Sensory Superiority with Plant Protein in Meat Extensions & Hybrids” will take place on the IFFA Kitchen & Stage at 3:30 pm.
+
+“As we move further into 2025, we’re investing to refine the taste of our plant proteins and develop more blended protein solutions for optimized sensory appeal, protein quality, content, and diversity,” ADM told vegconomist in a recent interview. “Through our ever-expanding library of plant-based ingredients and systems, we help manufacturers develop blended protein applications to support consumer trials without asking consumers to radically change their diets and lifestyles.”
+
+IFFA 2025 takes place in Frankfurt, Germany, from May 3-8. ADM will be in Hall 11.0 at Booth D97.",vegconomist.com,2025-03-25,30,"ADM to Showcase Boneless Plant-Based Drumsticks, Pistachio Protein Shakes & More at IFFA 2025 - vegconomist - the vegan business magazine",article,0.03469806396,27,129,150.2440191
+https://vegconomist.com/investments-finance/uk-government-invests-innovation-hub-precision-fermentation-expertise/,true,Reports on a specific real-world event (UK government investment) with news-style reporting,UK Government Invests £1.4M to Expand Food Standards Agency's Precision Fermentation Expertise - vegconomist - the vegan business magazine,The UK government is investing £1.4 million in an innovation hub to expand the expertise of the FSA in technologies such as precision fermentation.,"The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation.
+
+Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins.
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+No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the Department of Science, Innovation and Technology (DSIT), will improve the FSA’s ability to carry out risk assessments on precision fermentation-made products and provide greater regulatory clarity to companies wanting to sell them.
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+The widespread use of precision fermentation could have significant economic and environmental benefits. A report published in 2023 found that the UK alternative protein market had the potential to be worth over £6.8 billion per year and create 25,000 jobs by 2035. Additionally, a peer-reviewed life cycle analysis published last year by Verley (formerly Bon Vivant) found that the company’s precision fermentation milk proteins generated 72% fewer greenhouse gas emissions, consumed 81% less water, and used 99% less farmland than conventional dairy products.
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+## “A particularly welcome move”
+
+A recent analysis by GFI Europe found that the UK government has now invested £75 million in alternative protein innovation, more than half the total amount recommended by the 2021 National Food Strategy report.
+
+Aside from the new hub, four alternative protein innovation centres have opened in the UK in recent years — the Bezos Centre for Sustainable Protein (BCSP), the Microbial Food Hub, the Cellular Agriculture Manufacturing Hub (CARMA), and the National Alternative Protein Innovation Centre (NAPIC). Some have received government funding, and all four recently signed a Memorandum of Understanding outlining their intention to collaborate in driving alternative protein innovation.
+
+Additionally, the government announced £1.6 million in funding last year for a regulatory sandbox within the FSA and Food Standards Scotland, which aims to accelerate the authorisation process for cultivated meat and seafood.
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+“This announcement shows the government is working to capitalise on the UK’s potential to become a world leader in food innovation, helping entrepreneurs work with scientists to bring products to market in a way that upholds our gold standard safety regulations,” said Linus Pardoe, Senior Policy Manager at GFI Europe. “Focusing on precision fermentation – a hugely promising way to reduce the climate impact of many foods – is a particularly welcome move, and investing in the FSA’s risk assessment capacity is a positive step towards modernising the regulatory pathway to deliver benefits to the public and innovators.”",vegconomist.com,2025-03-28,27,UK Government Invests £1.4M to Expand Food Standards Agency's Precision Fermentation Expertise - vegconomist - the vegan business magazine,article,0.02963754836,31,140,150.2440191
+https://vegconomist.com/organisations-and-brands/faunalytics/,false,Contains multiple articles rather than a single news article.,Faunalytics News - vegconomist - the vegan business magazine,"Find all Faunalytics news in chronological order with our extensive archive and stay informed on Faunalytics and the vegan, plant-based and cellular agriculture market.","A new study reveals potential economic benefits that could arise from a shift towards plant-based food consumption in the United States. The research, commissioned by Faunalytics and conducted by BW Research Partnership, explores how this shift could impact key economic indicators such as job creation, GDP growth, tax revenue, and labor income by 2040. The study evaluates three hypothetical scenarios: a plateau in plant-based food market share, a moderate growth scenario, and a substantial growth scenario. The results suggest that even a modest shift towards plant-based products could yield positive economic effects, particularly in job creation. Under the moderate growth scenario, thousands of new jobs could be generated. A more substantial shift, in which plant-based foods become significantly more common, could result in tens of …
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+A new study by Faunalytics and Good Growth Co has examined the attitudes of Generation Z (commonly defined as individuals born between 1997 and 2012) to environmental and animal protection. The study collected data from educated youth in the United States, Indonesia, Thailand, and China via surveys and interviews. The results indicate that the majority have a preference for ethical products. Just 31% and 34% of respondents said society was doing enough to protect animals and the environment respectively. However, the focus was mainly on companion and wild animals, with farm animals rarely mentioned. When asked why they believed animals and the environment should be protected, study participants mentioned a range of factors, including protecting the planet for future generations and helping animals for their …
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+A new study conducted by nonprofit organization Faunalytics aims to shed light on the way veganism can spread through a social network. To determine the influence of peers on socially influenced behavior changes, the literature review studies smoking cessation, another complex behavior that is triggered multiple times per day. The results indicate that romantic partners are the most influential; people are between 1.3 and 11.8 times more likely to quit smoking if their partner also quits. Other social connections such as friends, coworkers, and siblings also have an influence, but to a lesser degree. This is because long-lasting behavioral changes require complex contagion, which involves repeated exposures by strong ties. However, the influence can still be significant — clusters of smokers often become clusters of …",vegconomist.com,2025-03-31,24,Faunalytics News - vegconomist - the vegan business magazine,article,0.02630215273,14,119,150.2440191
+https://vegconomist.com/organisations-and-brands/bettafsh/,false,"Reports on various announcements and developments related to BettaF!sh, a plant-based seafood company, including product launches, partnerships, and awards.",BettaF!sh News - vegconomist - the vegan business magazine,"Find all BettaF!sh news in chronological order with our extensive archive and stay informed on BettaF!sh and the vegan, plant-based and cellular agriculture market.","EIT Food, a food innovation community supported by the EU’s European Institute of Innovation and Technology (EIT), has announced the winners of its Fast Track to Market Initiative. A total of €874,503 will be awarded to four mature agrifood startups and SMEs. The funding will help the companies accelerate their commercial success, enter new markets, and expand in existing ones. The winners are: The winners will benefit from EIT Food’s Revenue-Based Financing (RBF), a success-sharing model that provides immediate funding with flexible repayments tied to future revenues. There are no fixed repayments or equity losses, allowing businesses to scale at their own pace. Payments start after project completion and continue for 1 to 5 years until a maximum threshold (award amount + 7.5% annual premium) …
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+EU-supported food innovation community EIT Food has announced the winners of its Marketed Innovation Prize, which recognises food startups that have successfully brought products or services to market. The prize grants €10,000 to the best-marketed innovations in each of three regions (North-East, West, and South), and €5,000 to the best-marketed innovation in five subcategories. It aims to reward startups that are supporting the transition to a more healthy, sustainable, and resilient food system. The winners BettaF!sh, a producer of fish alternatives made from regeneratively cultivated seaweed, has received the prize for Best Alternative Protein-based Solution. Meanwhile, the company’s Managing Director and co-founder Deniz Ficicioglu has received the Woman in Innovation award. Kern Tec GmbH, which upcycles waste fruit pits into high-value ingredients, was named Best …
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+Berlin-based startup BettaF!sh presents its latest product, SAL-NOM, a plant-based alternative to hot-smoked salmon made from seaweed, following the success of its flagship product TU-NAH. With the new product launch, the company is expanding its product portfolio to include one of the world’s favourite fish species and once again demonstrating the innovative use of European seaweed. Seaweed is often referred to as a ‘good impact food’, providing important nutrients and helping the ecosystem to regain its balance without the need for resources such as arable land, freshwater, fertilisers or pesticides. According to BettaF!sh, recently named as one of the Top 10 Agrifood Startups to watch in 2024, TU-NAH was the biggest launch in the European fish alternatives market in October 2021. The product has been …
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+Novel food products made from seaweed are set to make the food industry more sustainable. Berlin-based startup BettaF!sh announces its participation in the FunSea project – an EU-wide research initiative to improve the nutritional quality and safety of cultivated brown and green seaweed. This research project aims to develop sustainable food products within three years through the use of state-of-the-art processing technologies and the utilisation of residual biomass from the biomarine industry. The aim is to create a sustainable impact on the entire food industry. The FunSea project, supported by the Sustainable Blue Economy Partnership under the EU’s Horizon 2020 programme, is led by SINTEF, a renowned Norwegian research institution, and comprises a consortium of leading research partners (Lund University, Aalborg University, Fraunhofer IMTE), industrial …
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+This Veganuary, German caterer Dussmann Food Services has joined forces with four plant-based startups — planted, BettaF!sh, BOONIAN, and Brew Bites — as part of its Vielfalt Statt Verzicht (Diversity Instead of Sacrifice) campaign. Dishes featuring plant-based products made by the startups have been available at around 60 German business canteens throughout the month. Restaurant Ursprung, a sustainable restaurant located in Dussmann’s Berlin-based cultural media store Das KulturKaufhaus, is also participating. About the startups planted uses extrusion and fermentation to make meat alternatives from clean ingredients such as peas, sunflower, and oats. One planted schnitzel emits 87% fewer greenhouse gases and requires 90% less water than its animal-based equivalent. BettaF!sh produces a canned tuna alternative called TU-NAH, made from seaweed, pea protein, and fava beans. …
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+German alt seafood startup BettaF!sh is celebrating World Ocean Day by publishing official data on the company’s impact for the first time. BettaF!sh reports that it has saved 122 tons of real tuna to date — an estimated 29,775 skipjack tuna fish. This has prevented around 124 tons of bycatch. Figures suggest that 43% of worldwide tuna stocks are currently fished at unsustainable levels, with many fish caught before they can reproduce. Additionally, BettaF!sh has cultivated and harvested 11 tons of seaweed, which is estimated to have absorbed 1.32 tons of CO2 and conserved 1.25 million liters of freshwater. Seaweed does not require any soil, fertilizers, or pesticides to grow, and according to BettaF!sh, there is potential for many coastal communities to cultivate it as …
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+BettaF!sh is now working with Foodji to supply offices, airports, train stations, hospitals, and production sites across Germany with the vegan tuna-style spread TU-NAH. Effective immediately, ready-to-eat sandwiches and salad bowls with BettaF!sh TU-NAH will be available in Foodji food vending machines across the country. The latest development from the Berlin startup follows its recent successes including expansion into +280 Müller stores in Germany, Austria, and Spain; 157 L’Osteria Restaurants; and onboard with Japan Airlines, to name a few. The partnership with Foodji is linked above all by the idea of sustainability: while BettaF!sh relies on the regenerative cultivation of European seaweed, Foodji manages its range with the help of artificial intelligence to prevent food waste. Controlled by artificial intelligence, the offer adapts entirely to …
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+BettaF!sh announces the expansion of its plant-based TU-NAH spreads into to brick-and-mortar stores through a partnership with Müller, bringing the Berlin-based food startup one step closer to its vision of establishing seaweed in everyday life and building a new kind of algae industry. Effective immediately, TU-NAH spreads made with fava beans are available in +280 Müller stores in Germany, Austria, and Spain. With this step, the drugstore chain Müller not only wants to position itself as a food trendsetter, but is also driving the young algae industry in Europe together with BettaF!sh. The BettaF!sh team is particularly pleased with the product launch in Müller’s Spanish stores, as it marks the gain of a new European country. The development is the latest in a list of …
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+German plant-based tuna BettaF!sh has announced the launch of a new ambient plant-based tuna spread range at the online store of one of Europe’s largest drugstore chains, ROSSMANN, from February 2023. This new listing marks the brand’s second partnership with the retail giant, which has been selling BettaF!sh’s sister brand, OCEANFRUIT, a producer of vegan seaweed snacks, for two years. “We are immensely proud to be the first to trade BettaF!sh’s new ambient TU-NAH spreads. There’s no question that seaweeds are going to shape our future food system, so it feels all the better to be driving this trend forward together with BettaF!sh,” said Sandra Lorenz, MD of the ROSSMANN brand at Dirk Rossmann GmbH. Online customers can finally taste the TU-NAH! The TU-NAH spreads are shelf-stable and …
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+Alt-seafood brand BettaF!sh announces its plant-based TU-NAH will launch at all 157 locations of international restaurant chain L’Osteria. From December to February 2023, TU-NAH will be available as a menu option on two pizza and pasta dishes, as well as a special ravioli entree being introduced for Veganuary. Starting in December, TU-NAH can be ordered for dine-in or takeaway at L’Osteria restaurants in Germany, Austria, Switzerland, France, the Netherlands, Luxembourg, England and the Czech Republic. Customers can enjoy the vegan tuna on one of the chain’s 45-cm pizzas or paired with fresh Maccheroncini from its in-house pasta factory. “Every guest is welcome in our restaurants,” says John Schlüter, Vice President Marketing & Communications of L’Osteria SE. “So for us, this means we want to offer …
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+German alt-seafood brand BettaF!sh announces its plant-based tuna will now be served aboard Japan’s second-largest airline company, Japan Airlines. Available for business and first class passengers, the TU-NAH Sandwich Wrap will be offered on flights from Tokyo to London. Featuring BettaF!sh’s TU-NAH Creamy, the new sandwich wrap offers passengers a sustainable alternative to nostalgic tuna mayo. Japan Airlines will initially serve the snack on JL 42 and JL44 flights between London Heathrow and Tokyo Haneda, with plans to increase those routes’ frequency over the coming months. “What delighted us most about working with Japan Airlines was the overwhelmingly positive feedback we received from day one,” said Jacob von Manteuffel, co-founder of BettaF!sh. “It was a huge honor to have the authenticity and deliciousness of TU-NAH …
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+German plant-based tuna brand BettaF!sh is set to launch across twelve cities in the Netherlands via instant delivery service Gorillas. Three BettaF!sh products — Pizza TU-NAH, TU-NAH Creme Naturel, and TU-NAH Creme Kappertjes + Peper — will be available via the Gorillas app. The launch will be a stepping stone for BettaF!sh to enter retail and foodservice outlets across the Netherlands. Made from organic fava beans and seaweed, TU-NAH contains no soy or wheat and is said to look and taste just like conventional canned tuna. BettaF!sh hopes its products will increase demand for seaweed, providing an alternative and more sustainable industry for fishing communities. “World’s largest alt seafood launch” BettaF!sh initially rolled out at 4000 German supermarkets last October with its flagship TU-NAH sandwiches. …
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+The Fish Internatio",vegconomist.com,2025-04-08,16,BettaF!sh News - vegconomist - the vegan business magazine,article,0.06210738066,73,201,150.2440191
+https://vegconomist.com/organisations-and-brands/nasoya/,false,"Reports on new product launches, packaging updates, and company initiatives related to Nasoya, a plant-based food brand.",Nasoya News - vegconomist - the vegan business magazine,"Find all Nasoya news in chronological order with our extensive archive and stay informed on Nasoya and the vegan, plant-based and cellular agriculture market.","Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide. “Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone. Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products …
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+Nasoya, an American-based tofu brand, has introduced a new product under its Plantspired range: Plant-Based Chick’n. This new product line is now available at Albertsons and Meijer stores, offered in two Asian-inspired flavors: Kung-Pao and Bee-Free Honey Garlic. Pulmuone, the South Korean parent company of Nasoya, is one of the world’s leading producers of tofu. It launched the Plantspired line under the Nasoya brand in 2022 and has since expanded the line to include plant-based steak in a variety of flavors and Toss’ables pre-baked tofu bites. According to the company, the Plantspired Plant-Based Steak saw a significant sales increase of 155% in 2023. Expansion of the Plantspired range Director of Marketing Communications and Consumer Insights at Pulmuone, Ellen Kim, commented on the expansion: “We are …
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+Pulmuone, a leading global tofu manufacturer and the parent company of US plant-based brands Nasoya and Wildwood has announced that it will unveil a range of new plant-based products at the upcoming Natural Products Expo West, which takes place from March 14-16 in Anaheim, California. Among the company’s highlighted innovations are Nasoya’s latest Asian-inspired plant-based cuisine options, including an updated format for its vegan dumplings with dipping sauces, a novel lineup of vegan dressings, an exclusive preview of a new plant-based chicken product, and a limited-edition packaging design for its tofu range in honor of April’s Earth Month. Director of Marketing Communications and Consumer Insights at Pulmuone, Ellen Kim, noted, “Americans are expecting more of their plant-based products and are eager for them to feature globally-inspired flavors …
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+We have been following the launches and developments of Nasoya since its parent company Pulmuone entered the plant-based meat category in 2021. The South Korean leader launched the Plantspired line under the Nasoya brand the following year, which has seen huge success (with sales up by an impressive 800% in October of last year) and multiple flavor extensions for the notable Plantspired steak which was featured in our recent roundup of popular plant-based steaks around the world. Nasoya is certainly one to watch, in our humble opinion. Marketing Director Ellen Kim kindly took the time to tell us more about the brand and its plans for the future. Can you please introduce Nasoya? Nasoya is the nation’s leading brand of tofu and Asian-inspired plant-based foods, …
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+Pulmuone USA, maker of Nasoya tofu products, reveals it has awarded $10,000 in scholarships to three student winners of The Tofu Innovation Challenge, which it created in partnership with CIA Consulting, a division of The Culinary Institute of America (CIA). Hosted at CIA’s New York campus, the contest was designed to showcase the versatility of tofu and plant-based dishes, and offered CIA students an opportunity to win scholarship funding toward their tuition. Pulmuone says eight students out of 60 applicants were selected for the challenge, who subsequently spent two months experimenting with tofu and other plant-based ingredients while perfecting recipes. The panel of judges included CIA Chef Instructor Aaron Foglietta and Nasoya representatives, who evaluated the final dishes based on creativity, presentation, taste and accessibility …
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+Nasoya, a brand under Pulmuone Foods USA, a wholly-owned subsidiary of Pulmuone South Korea, is known as the maker of the country’s leading brand of tofu, with a nearly 70% market share in the US. Ahead of Expo West, the company announces two flavor extensions to its Plantspired range: Plantspired Plant-based Steak is now available in Korean Gochujang flavor, while Plantspired Toss’ables adds a new Sweet Chili variety. Steady success in the category Following the hire of ex-vice president of Johnson & Johnson Kilsu Cho as General Manager in 2019, Pulmuone first entered the plant-based meat space with the Plantspired line, debuting with 20 products for the global market. Nasoya first introduced its award-winning Plantspired Korean BBQ Steak to retailers across the US last March. …
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+While plant-based burgers, sausages and meatballs have long dominated the alt-meat landscape, creating realistic steak from plants has always represented the highest, if seemingly unattainable goal, for many brands. But thanks to fearless and relentless innovation, a host of shockingly meaty and juicy plant-based steaks have arrived on the US and Canadian market, and are rapidly coming to the fore. Here, vegconomist takes a look at the most noteworthy names bringing animal-free steak to mainstream consumers. 1. Beyond Meat While not a fully structured filet, Beyond’s “revolutionary” plant-based steak tips marked a major milestone for the company, which previously only offered ground-textured products like burgers and sausages. According to CEO Ethan Brown, Beyond Steak took five years of extensive R&D to develop. The product can …",vegconomist.com,2025-04-03,21,Nasoya News - vegconomist - the vegan business magazine,article,0.03839415259,34,144,150.2440191
+https://vegconomist.com/category/food-and-beverage/meat-and-fish-alternatives/,false,"The content is a collection of multiple announcements and news snippets, not a single, complete news article.",Meat- and Fish Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,none,"Spanish plant-based meat brand Heura has announced the launch of a new chicken-style innovation, the Fine Herbs Burger. The product is said to have the same amount of protein as a conventional chicken burger, but contains fiber and healthy fats to provide “unprecedented juiciness”. It is designed to replicate the sensory experience of white meat, with no cholesterol or trans fats and low levels of sodium and saturated fat. The chicken-style burger aims to cater to the tastes of Spanish consumers, many of whom have a preference for white meat as a protein source. There are already some signs that acceptance of plant-based products is growing in the country; recent research by Heura reportedly found that 40% of Spaniards identify legumes and their derivatives — …
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+Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
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+Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”. Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods. Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins. THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just …
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+Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …
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+Plant-based food company TiNDLE Foods has expanded its retail footprint in the United States, rolling out its plant-based chicken products to over 500 Kroger-owned grocery stores. The launch includes major regional banners such as Fred Meyer, Ralphs, and Smith’s, bringing the company’s total retail presence to more than 1,300 locations nationwide. This move represents TiNDLE’s most extensive retail expansion in the US market to date. The company’s products are now available in 36 states through a mix of mainstream and regional grocery chains, including Wegmans, Giant Eagle, GIANT, MARTIN’S, and Bristol Farms. “Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company. With this expansion and introduction of Stuffed Chicken in their store, we are able to reach …
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+Vinker, a plant-based food company based in Vancouver, Canada, is introducing its flagship product, Korean Crispy Chick’n, to the US market. The launch, which takes place at Pop Up Grocer in Manhattan, New York, marks the brand’s first foray into the United States. Vinker’s Korean Crispy Chick’n is a plant-based version of a popular Korean fried chicken dish. The product features bite-sized pieces made from soy protein, water, and soy oil, coated in a crispy batter and coated in a sweet-and-spicy sauce that mirrors traditional Korean flavors. Success in Canada Since its debut in Vancouver in April 2024, the product has garnered positive responses from Canadian consumers. Vinker has partnered with local restaurants, including Hankki, a Korean street food franchise, and Pokerrito, a poke bowl …
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+Heura and SWAP have jointly launched a plant-based fillet across major supermarkets in France, Spain, and Portugal. The product, named “Suprême,” is now available in more than 2,000 retail outlets, including Carrefour, Leclerc, Monoprix, Intermarché, and Super U. The rollout will continue through June 2025. The product is a result of a collaboration between Barcelona-based Heura and French food tech company SWAP, previously known as Umiami. The Suprême is manufactured in France and developed to replicate the taste and texture of chicken breast using only plant-based ingredients. It contains seven ingredients and provides 20 grams of protein per serving, earning a Nutri-Score A. This marks SWAP’s first entry into the mass retail market. “This partnership with Heura marks a key milestone for SWAP: our entry …
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+Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils. The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids. Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, …
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+Beyond Meat and La Vie, two leading plant-based food companies, have announced a new partnership following a playful exchange on social media. The brands, which focus on plant-based meat alternatives, have come together to promote animal welfare and encourage consumers to explore plant-based options through a joint marketing effort. The collaboration includes the launch of Beyond Meat’s “All Taste, No Worries” campaign, which features Barbara the cow. This campaign follows a similar approach to La Vie’s “Relax, it’s plant-based” campaign, which showcased Leon the pig. Both advertisements center on a scenario in which a person prepares a meaty dish, only for the animal typically associated with that meat to appear anxious. The twist comes when the viewer learns the meal is actually plant-based, aligning both …
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+Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization. Commercial growth and partnerships Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products. Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent …
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+From 3-8 May 2025, the leading international trade fair IFFA in Frankfurt am Main, Germany, will focus on the topic of ‘Technology for Meat and Alternative Proteins’. In line with this, the Fraunhofer Institute for Process Engineering and Packaging IVV will be showing how alternative ingredients and textured proteins can be used to create meat substitute products with the typical meat structure. Technologies for automated cleaning will be presented for resource-saving and efficient production. The Fraunhofer IVV will be exhibiting at the VDMA stand in Hall 11, VDMA Stand C31. With its expertise in the field of alternative proteins, the Fraunhofer IVV offers food and ingredient manufacturers comprehensive support. This ranges from the selection of raw materials and process development to market-ready foods. At the …
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+AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …
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+The world is changing – and so are our eating habits. More and more people are looking for sustainable, healthy alternatives to animal products that still impress in terms of taste and quality. This is precisely where the M FOOD GROUP® comes in with its innovative Mycoprotein solutions. Mycoprotein is a sustainable, nutrient-rich source of protein that is obtained through fermentation and offers a wide range of applications. WHAT MAKES THE INNOVATIVE SOLUTIONS FOR MYCOPROTEIN PRODUCTS FROM THE M FOOD GROUP® SO SPECIAL? Mycoprotein is obtained by fermentation of the fungus Fusarium venenatum – a natural, efficient process that forms the basis for modern, sustainable food alternatives. The M FOOD GROUP® uses it to develop customized product solutions that combine functionality, taste and nutritional benefits. …
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+Wintzell’s Oyster House, a Southern seafood institution founded over 85 years ago, has introduced plant-based seafood options in partnership with Mind Blown Plant Based Seafood Co. Its Montgomery, Alabama, location now offers a range of plant-based alternatives, including oysters, shrimp, and crab cakes, available as part of its regular menu. Wintzell’s has built a reputation over the years with its “Fried, Stewed, and Nude” oysters, and the decision to introduce plant-based options is a response to changing customer preferences for more sustainable dining choices. “At Wintzell’s, we take pride in tradition, but we also recognize the importance of offering innovative and sustainable choices for our customers. Partnering with Mind Blown™ allows us to expand our menu while staying true to our commitment to serving the …
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+IFFA, the leading international trade fair for innovations in meat and alternative protein processing technology, will take place in Frankfurt from May 3 to 8, 2025. Under the motto “Rethinking Meat and Proteins,” the event will spotlight key future topics shaping the meat and protein industries. Showcasing the entire value chain—from processing and packaging to cutting-edge ingredients and emerging trends at the point of sale—IFFA 2025 will provide a comprehensive industry overview. The key topics for 2025 are maximum performance, value creation from data, sustainability in practice and new product worlds. Johannes Schmid-Wiedersheim is Director of IFFA and Texcare International. He has worked in the trade fair industry for over 20 years and has been with Messe Frankfurt since 2012. In addition to his responsibilities …
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+OLALA!, a French producer of plant-based seafood alternatives, has announced that it is ceasing operations after three years. On LinkedIn, OLALA! explained that it had not found its market and had failed to achieve sufficient turnover to sustain itself. The brand said food service companies had a strong resistance towards paying extra for plant-based products, even when they have sustainability and health benefits. OLALA! expressed gratitude to its team, investors, distributors, and wholesalers for their contributions over the past few years, and also thanked customers such as Kumo, EXKi, Land&Monkeys, VEGETAL FOOD, and Nausicaa Centre National de la Mer. Additionally, the company apologised to suppliers who had been left with unpaid invoices due to the closure. “A page is turning” A year ago, OLALA! announced …
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+Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt. Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold. In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives. For the past …
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+Swedish foodtech company Hooked Foods has secured SEK 8.4 million in a combination of equity financing, loans, and grants to support its expansion and new product launches. The capital will primarily be allocated towards the introduction of new plant-based items, slated to hit the market this month. The company has been focused on refining its product range, including the development of new recipes and improvements in production efficiency. These efforts have resulted in reduced operational costs and better profit margins. New offerings, such as Vegobitar Original, Vegobitar Kebab, Vegobitar Seafood Flavors, and Vegofilé Original, will be launching soon. These products are designed to deliver over 20g of protein per 100g, with simple ingredient lists that provide high nutritional value. In the past year, Hooked Foods …
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+Plant-based food company Juicy Marbles has introduced another product to it’s Meaty Meat line. According to the company, “Pork-ish,” a 6.4-ounce whole cut of plant-based pork, is the first-ever whole cut of pork in the plant-based meat category. The product is priced 26% lower per ounce compared to the brand’s previous offerings, adding another affordable choice to the growing plant-based meat market. The product became available last week on Juicy Marbles’ website. This release follows the successful debut of Meaty Meat’s first flavor, “Lamb-ish,” which sold out within 24 hours in the United States when it was launched last month. The company has built its reputation on creating unique plant-based products, like the “world’s first” marbled plant-based steak, tenderloin, and ribs with bones. “Pork-ish” is …
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+At IFFA 2025, Kilia will showcase complete systems designed for the production of plant-based meat alternatives, as well as a range of other solutions. The company has more than 90 years of experience in the development and manufacture of food processing machines in Germany. For some years now, Kilia has also been targeting producers of meat alternatives and other plant-based substitute products with its solutions. Vacuum Bowl Cutter supports the production of plant-based foods At IFFA, KILIA is presenting the 30-litre vacuum bowl cutter, a solution that has been optimized for processing plant-based products. With an integrated vacuum function, the device improves the texture and color development of plant-based meat alternatives, emulsions and spreads, according to the manufacturer. The precise temperature control enables stable binding …",vegconomist.com,2025-04-23,1,Meat- and Fish Alternatives: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07029018409,88,200,150.2440191
+https://vegconomist.com/organisations-and-brands/vegavo/,false,Reports on a specific product launch (Vegavo) in a news-like format.,vegavo News - vegconomist - the vegan business magazine,"Find all vegavo news in chronological order with our extensive archive and stay informed on vegavo and the vegan, plant-based and cellular agriculture market.","AVO-Werke August Beisse GmbH is bringing a breath of fresh air to the market for meat alternatives – with a new portfolio of vegan compounds that consistently focus on clean labelling. The Vegavo product line impresses with its authentic consistency, excellent flavour and a clear focus on naturalness – without any methyl cellulose or additives. AVO is thus creating a new quality of plant-based protein products – for innovative food manufacturers and conscious consumers. The trend towards conscious eating – more than just a hype More and more consumers are paying attention to sustainability, animal welfare and health in their diet. Vegan products, which not only replace meat but also score highly with short ingredient lists and natural ingredients, are particularly popular. The market for …",vegconomist.com,2025-03-30,25,vegavo News - vegconomist - the vegan business magazine,article,0.01971163812,9,110,150.2440191
+https://vegconomist.com/company-news/cultivated-biosciences-rebrands-cosaic-launches-unique-yeast-based-ingredient/,true,Reports on a specific corporate action (rebranding and product launch) in a news-like format,"Cultivated Biosciences Rebrands to Cosaic, Introduces Unique Yeast-Based Ingredient - vegconomist - the vegan business magazine","Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product.","Cultivated Biosciences, a Swiss producer of yeast-based ingredient solutions, has announced that it is rebranding to Cosaic and launching a new product.
+
+The name is intended to evoke the word “mosaic”, bringing to mind the blending of several ingredients into one product. The rebrand comes as Cosaic, which was originally focused on pure fat alternatives, changes its approach to produce a more powerful ingredient.
+
+The company has just introduced Cosaic Neo, a multifunctional natural emulsion made through yeast fermentation. The ingredient contains proteins and fibers as well as fat, claiming to provide eight key functionalities. It is said to replace unwanted additives while improving taste, mouthfeel, stability, and more.
+
+## Strong value proposition
+
+Cosaic Neo is suitable for use in a variety of categories, including milk alternatives, creamers, nutrition shakes, mayo, sauces, and creamy liqueurs. The ingredient is said to have particularly high potential for use in plant-based protein shakes; by masking off-notes and providing protein solubilisation, it enables their protein content to be increased from around 8% to 13%, while replacing additives such as gums.
+
+Due to this strong value proposition, which has a patent pending, Cosaic will focus on this segment when commercializing the ingredient. The company is already working closely with industry giants on trials to bring the concept to market in the US in 2026.
+
+“Health-conscious consumers who buy protein shakes want a maximum of nutrition in a convenient ready-to-drink bottle,” Cosaic co-founder and CEO Tomas Turner told Cultivated X. “Food manufacturers want the best nutrition claims on the pack. We allow for both to happen by physically enabling higher nutrient load in the same volume.”
+
+## Unlocking the full potential of yeast
+
+Last year, Cosaic raised $5 million in a seed funding round led by Dutch VC Navus Ventures. At the time, the company said it was focusing on scaling up production and building collaborations to introduce its ingredients into consumer products.
+
+“While most yeast-based ingredients are purified proteins, flavors, or oils, our patented emulsion unlocks the full potential of the yeast in a completely different way,” said Turner. “It enables food producers to achieve premium texture and nutrition without compromising on taste or clean labels — and crucially, without increasing cost-in-use. This combination of performance and affordability is what makes us different in a market that’s increasingly looking for both.”",vegconomist.com,2025-04-03,21,"Cultivated Biosciences Rebrands to Cosaic, Introduces Unique Yeast-Based Ingredient - vegconomist - the vegan business magazine",article,0.02682829203,26,130,150.2440191
+https://vegconomist.com/category/health/,false,"The page contains multiple articles and reports, not a single news article.",Health: Latest News 2025 - vegconomist: the vegan business magazine,none,"Menus at Spanish schools are set to be transformed after the government’s Council of Ministers approved the Royal Decree on Healthy and Sustainable School Cafeterias. The initiative aims to ensure that students at public, state-subsidized, and private schools have access to a nutritious, varied diet aligned with official health recommendations. It will guarantee five healthy meals a week to all children, regardless of family income. Notably, the law will protect children’s right to a 100% plant-based menu in schools, and where this is not possible, schools will be required to provide the means to refrigerate and heat food that students bring from home. The initiative will also mandate increased consumption of legumes, setting weekly servings in line with the recommendations of scientific and health organizations. …
+
+A study published in the journal JACC: Advances has found that consuming a healthy plant-based diet could reduce the risk of dangerous blood clots in the legs or lungs, known as venous thromboembolism (VTE). 183,510 participants free of VTE were recruited and assessed to see how closely they adhered to a diet rich in fruits, vegetables, legumes, whole grains, nuts, and seeds. Their genetic risk of VTE was also tested. Participants were then followed for 13 years and periodically answered questions about their diets. Those who most closely followed a healthy plant-based eating pattern were found to have a 14% lower risk of VTE. Participants with a high genetic risk of VTE were 47% more likely to develop the condition than others in the study; …
+
+In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients. The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension. “It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I …
+
+A new policy briefing endorsed by 25 health and sustainability organizations has called for the procurement of food for UK public institutions to be aligned with healthy, sustainable diets. The briefing makes three key recommendations for the UK government: Making sustainable meals more abundant The briefing estimates that a shift to healthier meal options could save the NHS £54.9 million per year, based on data from New York hospitals that offer plant-based meals as the default option. Furthermore, the changes could improve health outcomes, resulting in further savings for the NHS. Last October, a campaign called Plants First Healthcare, led by senior NHS doctors, called on UK hospitals to offer plant-based meals by default to benefit human and planetary health. Additionally, a factsheet published last …
+
+A new study conducted by the Physicians Committee for Responsible Medicine and published in the journal Nutrition & Metabolism has concluded that eating plant-based foods instead of animal products can lead to significant weight loss, regardless of how processed the foods are. The research is a secondary analysis of a study that randomly assigned participants who were overweight to an intervention or control group for 16 weeks. Those in the intervention group followed a low-fat, plant-based diet with no calorie limit. They experienced improved metabolism, cardiometabolic risk factors, and weight loss, compared to the control group who made no changes. “Our new study is an important reminder that plant-based foods that are considered processed, like canned beans, cereal, and veggie burgers, are actually part of …
+
+A new study that analyzed data from over 200,000 people followed for more than 30 years has concluded that consuming plant-based oils instead of butter may have significant beneficial health effects. Investigators from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard found that higher intake of plant-based oils (especially soybean, canola, and olive oil) was associated with lower total, cancer, and cardiovascular disease mortality. Meanwhile, butter intake was linked to increased risk of total and cancer mortality. The types of fatty acids found in butter and oil may account for the difference; butter is rich in saturated fats, while plant-based oils contain more unsaturated fatty acids. In future, the researchers would like to study the …
+
+A recent survey conducted by the Physicians Committee for Responsible Medicine (PCRM) in collaboration with Morning Consult found that 87% of US adults believe consuming animal products is important for obtaining sufficient protein. The poll, conducted on January 22-23, 2025, included responses from 2,203 adults. Despite this widespread belief, 57% of respondents said they think it is possible to build muscle on a plant-based diet, while 22% disagreed, and 21% were unsure. The results indicate mixed perceptions about the adequacy of plant-based protein sources. Variations in beliefs across demographics Women and Gen Z adults were the least likely to agree with the idea that animal products are necessary for adequate protein intake. Republicans (91%) and adults with a bachelor’s degree (90%) were among the most …
+
+IFT’s peer-reviewed Journal of Food Science (JFS) has released a special issue compiling the latest research and critical reviews of the role of ultra-processed foods (UPFs) in the global food system. Many of the studies in the collection focus on meat and dairy alternatives, including: Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet This study points out the flaws in NOVA, a system for classifying foods according to how processed they are. It argues that while most meat and dairy alternatives are considered to be ultra-processed, this does not mean they are damaging to health. In fact, the authors claim plant-based meat and dairy products have beneficial effects relative to their animal-based counterparts, meaning they represent a viable …
+
+Axiom Foods has announced the launch of Oryzatein 2.0, a rice protein that, according to independent testing, contains no detectable levels of heavy metals. The product, which comes in both isolate and organic versions, is intended for use in food and beverage formulations. The release follows a report by the Clean Label Project that raised concerns over heavy metal contamination in plant-based protein powders, stating that some products contained higher levels of lead and cadmium compared to whey-based alternatives. In response, Axiom Foods claims that Oryzatein 2.0 has been engineered to remove naturally occurring heavy metals to levels so low that they are undetectable by laboratory instruments. Food scientist Rick Ray explained, “No one adds heavy metals into food products, but all plants contain naturally …
+
+The Freedom Food Alliance, a consumer advocacy organization founded by Plant Based News co-founder Robbie Lockie, has announced the launch of a new platform providing accurate, reliable, and up-to-date information about nutrition. Called FoodFacts.org, the platform has partly been launched in response to the recent decision by Meta CEO Mark Zuckerberg to end third-party fact-checking on social media sites such as Facebook and Instagram. It aims to give individuals, policymakers, and industry leaders the tools to make informed nutrition decisions. One of the key features of FoodFacts.org is an AI-powered chatbot providing tailored real-time guidance. The feature can assist users in exploring nutritional data, investigating food sourcing, and debunking food-related myths. “The decision to remove independent fact-checking from major social media platforms is deeply troubling,” …
+
+Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future. The nutrition challenge: filling the gaps While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer? Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue. “In general, biofortification and conventional fortification are great tools to increase the …
+
+A meta-analysis published in the American Journal of Clinical Nutrition has found that replacing meat with plant-based alternatives has a significant impact on cardiometabolic health. Eight previous investigations were analyzed, featuring data from seven randomized clinical trials. The studies saw participants replace meat with plant-based protein products derived from fungi, vegetables, or legumes. In total, 369 adults took part, all free of cardiovascular disease. On average, study participants saw their total cholesterol fall by 6%, while LDL (sometimes referred to as “bad cholesterol”) dropped by 12%. Additionally, body weight fell by 1%. These changes all took place in eight weeks or less, and in some cases, changes were seen within a week. The study is claimed to be the first systematic review and meta-analysis determining …
+
+In 2019, the landmark EAT-Lancet report outlined a new Planetary Health Diet designed to improve human health and sustainability. The guidelines recommend eating more whole plant foods such as vegetables, fruits, whole grains, legumes, and nuts, while decreasing the consumption of less healthy foods such as red meat, sugar, and refined grains. While the recommendations have gained significant traction, they have also attracted criticism from some quarters, including claims that the diet could lead to micronutrient shortages. A new study published in The Lancet aims to address these concerns, recommending seven thematic areas for the development of the Planetary Health Diet. Bioavailability The bioavailability of certain nutrients in plant-based foods, such as iron, zinc, and calcium, can be lower than in animal-source foods. However, the …
+
+The Los Angeles County Board of Supervisors has just approved a motion to increase the procurement of plant-based foods across county departments, aiming to reduce greenhouse gas emissions and promote public health. The unanimous decision builds on legislation enacted in 2023 and introduces specific targets and measures for food programs at county facilities. Under the updated guidelines, county food services are encouraged to adopt a 2-to-1 ratio of plant-based to animal-based entrees. Additionally, all county food programs are required to provide a daily vegan meal option and plant-based dairy alternatives. Local sourcing will also be prioritized to support regional growers and reduce supply chain emissions. “As our region’s largest employer, we have a responsibility to ensure county facilities have a positive environmental impact,” said Supervisor …
+
+A study conducted by science and nutrition company ZOE has compared the gut microbiomes of meat-eaters, vegetarians, and vegans to determine which are the healthiest. When assessed using the Healthful Plant-Based Diet Index, the vegans in the study had the healthiest diets, followed by the vegetarians and finally the omnivores. Stool samples indicated that the gut microbiome compositions of the three groups were significantly different, with each having its own microbial “signature”. Omnivores had higher numbers of gut bacteria linked to inflammation, including those associated with inflammatory bowel disease. Some of these species are linked to an increased risk of colon cancer and poor cardiometabolic health. On the other hand, vegan gut microbiomes had more species of bacteria that specialize in fermenting fiber. They also …
+
+The 2025-2030 Dietary Guidelines for Americans (DGA) may see significant changes based on a new report from the Dietary Guidelines Advisory Committee (DGAC). For the first time, the committee has recommended placing greater emphasis on plant-based proteins. The changes were originally discussed during the DGAC’s seventh and final public meeting on October 21-22, 2024, where the committee reviewed feedback and finalized its recommendations. Under the new guidelines, plant-based foods will be prioritized over animal-derived proteins, such as meat, eggs, and dairy, which have been linked to higher levels of saturated fat. Additionally, legumes such as beans, peas, and lentils would be officially recognized as protein sources rather than being categorized solely as vegetables. This change aims to offer a clearer understanding of protein-rich foods in …
+
+Shifting diets to incorporate more plants and less meat is recommended for environmental and health benefits, including heart health. Researchers at Harvard T.H. Chan School of Public Health have found that consuming more plant-based than animal-based proteins is associated with a lower risk of cardiovascular diseases (CVD) and coronary heart disease (CHD). Since most diet recommendations do not mention optimal meal portions, the researchers embarked on a study to examine the associations between different plant-to-animal protein ratios and CVD risk. They analyzed 30 years of data from approximately 203,000 adults in the US, including diet, lifestyle, and heart health, with dietary intake reported every four years. The study also assessed the joint effects of the plant-to-animal protein ratio with protein density (percentage of total calories …
+
+With plant-based foods making their way onto more plates, consumers are asking critical questions: are these alternatives as nutritious as traditional meat and dairy products, and are they healthy? ProVeg International’s latest study takes a deep dive into the nutritional profiles of 422 meat alternatives and 251 plant-based milk products across 11 countries, comparing them to their animal-based counterparts. The findings reveal a complex but encouraging picture. On average, plant-based meat alternatives have a higher nutritional quality than animal-based meat, with significantly lower levels of saturated fat and vastly more fibre. Plant-based meat alternatives also contain good amounts of protein – a nutrient that is often up for question. Plant-based milk also stands out, with lower fat and sugar levels compared to cow’s milk, while …
+
+A study published in the journal Proceedings of the National Academy of Sciences (PNAS) has ranked different types of meat alternatives to determine which is best from the perspective of health, the environment, and cost. Titled A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental, and cost perspectives, the study was led by Dr Marco Springmann from the Environmental Change Institute at the University of Oxford and the Institute for Global Health at University College London. The findings indicate that legumes such as beans and peas are the best meat alternative; if chosen over meat and dairy, they would reportedly reduce nutritional imbalances in high-income countries by half and mortality from diet-related diseases by a tenth. Environmental impacts (such as emissions, land …
+
+Research conducted by ProVeg International in 11 countries has found that plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk. The survey, the results of which have been compiled in a report, evaluated 422 meat alternatives and 251 milk alternatives in Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Scoring was based on internationally recognized guidelines — the WHO Nutrients Profile model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation. Meat alternatives were found to have less saturated fat and significantly more fibre than animal meat, while milk alternatives contained less total fat and less saturated fat …",vegconomist.com,2025-04-23,1,Health: Latest News 2025 - vegconomist: the vegan business magazine,article,0.07045472523,85,194,150.2440191
+https://vegconomist.com/organisations-and-brands/catchfree/,false,Reports on a specific event (funding round) with news-style reporting,catchfree News - vegconomist - the vegan business magazine,"Find all catchfree news in chronological order with our extensive archive and stay informed on catchfree and the vegan, plant-based and cellular agriculture market.","Swiss food tech startup catchfree has raised CHF 1.2 million (€1.3 million) in a seed funding round led by FortyOne Group and Stiftung Startfeld. The round also saw participation from industry and private investors, along with various business angels. Founded last year, catchfree develops innovative plant-based seafood alternatives made from ingredients such as rice, soy protein, and algae. The startup’s product portfolio currently includes shrimp, fish burgers, and fish bites. Catchfree will use the new capital investment to scale its production capacity and launch products in Switzerland early this summer. “Today’s environmentally conscious consumers want to enjoy healthier food – for themselves and for the planet,” said Severin Eder, co-founder of catchfree. “That’s exactly what catchfree offers: an alternative that is just as indulgent and …
+
+Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …",vegconomist.com,2025-04-16,8,catchfree News - vegconomist - the vegan business magazine,article,0.02365115674,11,114,150.2440191
+https://vegconomist.com/organisations-and-brands/cellx/,false,Reports on a specific event (CellX's developments) in a news-like format.,cellx News - vegconomist - the vegan business magazine,"Find all cellx news in chronological order with our extensive archive and stay informed on cellx and the vegan, plant-based and cellular agriculture market.","Chinese startup CellX has revealed a selection of dishes made with its cell-cultured pork. It has invited potential investors to sample the pork, which is produced with cells from China’s native black pig.
+
+CellX, a biotechnology company operating in both cultivated meat and mycelium-based protein development, has received self-affirmed Generally Recognized as Safe (GRAS) status for its morel mushroom mycelium ingredient under US FDA regulations. The determination was made by an independent panel of scientific experts following an evaluation of safety data and nutritional composition. The company, which began developing mycelium-based ingredients in 2022, has introduced morel mushroom mycelium as a high-protein alternative protein source. Produced via biomass fermentation, the ingredient contains approximately 50% protein and 25% fiber, along with B vitamins, iron, and zinc. CellX’s proprietary morel strain was developed in partnership with a university and isolated from a wild sample collected in Shangri-La, China. CellX founder and CEO Ziliang Yang stated, “After four years of R&D, …",vegconomist.com,2025-04-03,21,cellx News - vegconomist - the vegan business magazine,article,0.0504267585,53,169,150.2440191
+https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/revo-foods-launches-the-prime-cut-a-new-category-of-functional-plant-based-foods/,true,"Reports on the launch of a new product by a company, which is a specific event.","Revo Foods Launches THE PRIME CUT, a ""New Category of Functional Plant-Based Foods"" - vegconomist - the vegan business magazine","Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a ""new kind of functional food designed for","Austrian food tech startup Revo Foods has announced the launch of THE PRIME CUT, which is claimed to be a “new kind of functional food designed for performance and longevity”.
+
+Rather than attempting to mimic meat, THE PRIME CUT targets health-driven consumers who are focused on ideal nutrition. Described as the “first product of the plant-based 3.0 generation”, it is made from mycoprotein, which requires minimal processing and is said to be ideal for clean-label foods.
+
+Mycoprotein provides a natural umami flavor and is rich in fiber, while being low in carbohydrates and cholesterol. It reportedly has among the highest bioavailability of all proteins.
+
+THE PRIME CUT also contains microalgae oil, and is said to provide the daily intake of omega-3 fatty acids with just one serving. Additionally, the product features vitamins such as folic acid, B6, and B12 to support cognitive and metabolic functions, along with a fiber content adjusted to improve digestion and gut health. Nutrients are preserved through Revo’s patented 3D-extrusion process, which does not require high-heat treatment.
+
+## “THE PRIME CUT isn’t here to replace steak”
+
+With THE PRIME CUT, Revo Foods will take a new approach to marketing, emphasising what the product is — a performance food with clearly communicated nutritional benefits — rather than what it isn’t (meat, fish, or dairy).
+
+The new product will launch from this month in collaboration with BILLA, Gurkerl.at, Kokku, Prokopp, and other selected retailers across Europe. Instead of being located in the plant-based aisle, it will stand alongside functional foods like protein snacks and health supplements.
+
+Since Revo Foods was founded in 2021, it has launched several plant-based products with mycoprotein as the main ingredient, including a salmon alternative and, most recently, a black cod-style fillet. Last year, the startup opened what was claimed to be the world’s first industrial production facility for 3D food extrusion in Vienna.
+
+“Most plant-based products still live in a meat-vs-vegan world,” said Niccolò Galizzi, Head of Food Tech at Revo Foods. “We wanted to move beyond that, by stopping copying and starting to create. THE PRIME CUT isn’t here to replace steak — it’s built to fuel people who want to live longer, think clearer, and move better. We believe the next generation of food shouldn’t be about replacement — it should be about enhancement.”",vegconomist.com,2025-04-16,8,"Revo Foods Launches THE PRIME CUT, a ""New Category of Functional Plant-Based Foods"" - vegconomist - the vegan business magazine",article,0.03540920019,26,129,150.2440191
+https://vegconomist.com/organisations-and-brands/clearmeat/,false,Reports on a specific event (collaboration announcement) in a news-like format.,ClearMeat News - vegconomist - the vegan business magazine,"Find all ClearMeat news in chronological order with our extensive archive and stay informed on ClearMeat and the vegan, plant-based and cellular agriculture market.","Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …",vegconomist.com,2025-04-01,23,ClearMeat News - vegconomist - the vegan business magazine,article,0.01981548181,7,109,150.2440191
+https://vegconomist.com/organisations-and-brands/anuga/,false,"The content is about a trade fair and a webtalk series, not a single news article reporting a specific event.",Anuga News - vegconomist - the vegan business magazine,"Find all Anuga news in chronological order with our extensive archive and stay informed on Anuga and the vegan, plant-based and cellular agriculture market.","Under this year’s key theme “Transform,” Anuga 2021 will focus on the future of the international food industry and the development of a more sustainable and efficient global food system. Plant-based or purely plant-based products and other alternative protein products play an important role here. The many national and, above all, international exhibitors from these sectors are already extremely satisfied with the course of the trade fair so far and are enthusiastic about the great interest shown by buyers and investors at Anuga.
+
+The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. New Products: Taste of Altprotein, Mastering the Market May 15th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM GMT (LONDON) Join us for a dynamic web talk exploring the latest innovations, trends, and go-to-market strategies in the alternative protein sector. This session will dive into emerging consumer demands, cutting-edge product development, and the evolving retail landscape. Among other key topics, the session will highlight brand building and B2B marketing—sharing actionable insights on how to position alt-protein products for success through strategies such …",vegconomist.com,2025-04-22,2,Anuga News - vegconomist - the vegan business magazine,article,0.04589224873,75,217,150.2440191
+https://vegconomist.com/non-food/leather-alternatives/hydefy-introduces-fungi-based-leather-alternative-stella-mccartneys-handbag/,true,Reports on a specific event (launch of a new material and collaboration) in a news-like format.,Hydefy Introduces Fungi-Based Leather Alternative with Stella McCartney’s New Handbag - vegconomist - the vegan business magazine,A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney.,"A new fungi-based textile developed by Hydefy has been launched in the fashion industry through a debut collaboration with luxury designer Stella McCartney. The partnership brings to market a high-performance, sustainable alternative to traditional leather, offering a cruelty-free solution that combines durability and aesthetic appeal.
+
+“Hydefy isn’t just another alternative—it’s the future of high-performance textiles”
+
+
+Hydefy’s material is derived from fungi discovered during NASA-backed research in Yellowstone National Park. Through a proprietary fermentation process, Hydefy is created by combining the fungi with sugarcane waste. The result is a versatile, vegan material that is designed to be both environmentally responsible and highly durable. This textile is being marketed as a suitable alternative for use in fashion, automotive, and interior industries, with the capacity for customization and rapid prototyping.
+
+Stella McCartney, a long-time advocate for animal-free and sustainable fashion, stated, “I am constantly exploring plant and fungi-based, regenerative alternatives that do not harm animals and heal Mother Earth. Harmonious to this philosophy, the innovators behind Hydefy are developing materials with fresh thinking and a focus on sustainability.”
+
+The new material is being unveiled through the launch of the Stella Ryder handbag, unveiled during the Spring/Summer 2025 runway show. The luxury accessory, which is available for pre-order through McCartney’s website, is described as her most advanced vegan bag yet.
+
+## Expanding the use of Fy™
+
+Hydefy’s material, is now available for commercial use, offering industries an alternative to conventional textiles, including applications in the furniture and automotive industries. The company’s parent entity, The Fynder Group, has been using the fungi-based inputs (which it has trademarked as Fy™) in the food industry for several years with the brand Nature’s Fynd. Nature’s Fynd has successfully applied the same technology to create plant-based meat and dairy products, including meatless breakfast patties and alternative yogurts.
+
+Thomas Jonas, co-founder and CEO of The Fynder Group, noted that the collaboration is an example of how innovation can meet the high standards of fashion without relying on resource-intensive or environmentally harmful materials. “Hydefy isn’t just another alternative—it’s the future of high-performance textiles. We’re proving that innovative materials can meet the highest standards of durability, quality, and aesthetics,” Jonas commented.",vegconomist.com,2025-04-01,23,Hydefy Introduces Fungi-Based Leather Alternative with Stella McCartney’s New Handbag - vegconomist - the vegan business magazine,article,0.03620913078,25,134,150.2440191
+https://vegconomist.com/company-news/pulmuone-launches-limited-edition-earth-month-packaging-tofu-kimchi-products/,true,Reports on a specific corporate action (Pulmuone's product packaging) in a news-like format,Pulmuone Launches Limited-Edition Earth Month Packaging for Tofu and Kimchi Products - vegconomist - the vegan business magazine,"Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines","Pulmuone, a major producer of tofu and plant-based foods in the United States, has rolled out limited-edition packaging for several of its product lines during April in recognition of Earth Month. The temporary designs are being used on products sold under the Nasoya, Pulmuone, and Wildwood brands and include tofu and kimchi items available nationwide.
+
+“Small changes […] can add up to a meaningful impact for both their personal health and the plane”
+
+
+“Sustainability is a core value, from our responsibly sourced ingredients to our efforts to make plant-based eating more accessible. With this year’s Earth Month campaign, we hope to inspire more consumers to consider the environmental benefits of plant-based foods,” said Ellen Kim, director of marketing communications & consumer insights at Pulmuone.
+
+Pulmuone Foods USA, a subsidiary of Pulmuone in South Korea, produces a wide array of tofu and Asian-style products such as dumplings, kimchi, noodles, and ready-to-eat meals. The company is also responsible for Nasoya, which holds the largest share of the US tofu market at nearly 70 percent.
+
+## Consumer engagement through digital content
+
+This is the second consecutive year Pulmuone has implemented limited-time packaging to coincide with Earth Month. The updated designs incorporate illustrations related to nature and sustainability, such as tree planting, outdoor recreation, and plant-based meals. Each package contains a QR code linking to an Earth Month page on Pulmuone’s website.
+
+The site provides information on the environmental impact of plant-based proteins, particularly tofu, along with meal ideas and preparation tips. Visitors can also enter a giveaway for environmentally friendly products by subscribing to the company’s newsletter.
+
+Kim concluded, “Small changes—like incorporating tofu into weekly meals—can add up to a meaningful impact for both their personal health and the planet.”",vegconomist.com,2025-04-03,21,Pulmuone Launches Limited-Edition Earth Month Packaging for Tofu and Kimchi Products - vegconomist - the vegan business magazine,article,0.02377089412,27,137,150.2440191
+https://vegconomist.com/region/asia/,false,"Contains multiple articles with different topics, not a single news article",Asia: Latest Plant-based and Cellular Agriculture Market News from Asia on vegconomist,"Latest News from Asia and its market for vegan, plant-based and cell-cultivated products and key organizations, brands and topics in Asia.","Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …
+
+Functional plant-based ingredient producer RELSUS has inaugurated a new manufacturing facility in Ujjain, India, and announced a strategic partnership with Dutch ingredients company Aminola. The agreement includes a European distribution arrangement and capital investment from Aminola to support RELSUS’s expansion. The new commercial facility, launched on March 18, 2025, will manufacture plant proteins and starches using RELSUS’s proprietary Ultra-Precise Filtration™ technology. According to RELSUS, the technology does not rely on solvents or harsh chemicals and allows for the production of ingredients with high purity, functionality, and a neutral sensory profile. Driving global plant protein transition Vineet Singhal, founder and CEO of RELSUS, stated, “Inauguration of this facility is a major milestone in our mission to help drive the global transition to high-quality, clean, and functional …
+
+Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” explains senior author Shoji Takeuchi. These fibers, commonly used in medical applications such as dialysis, can now be adapted for biofabricating tissues. By precisely arranging the hollow fibers, the bioreactor ensures that nutrients and oxygen are uniformly distributed, preventing necrosis in thicker tissues, a …
+
+Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and soy cream, a version of the Indian street snack pani puri, cultivated duck and sweet potatoes in pie crust, and an innovation combining cultivated duck with soy cream, pears, pink peppercorns, and narazuke. The processed products included a foie-gras style delicacy, a spicy blood sausage, and a liver paste containing cultivated duck and cocoa powder. …
+
+The NEOM Investment Fund (NIF) has entered into a strategic partnership with Liberation Labs, a leader in precision fermentation biomanufacturing. This collaboration will support the development of a precision-fermentation facility in Saudi Arabia, designed to advance food production capabilities in the region. The project aligns with NEOM’s broader goals of establishing itself as a global hub for sustainable, industrial-scale food production. The new facility will be integral to Topian, NEOM’s food-focused company, which is dedicated to innovating food systems to meet global demands while addressing sustainability challenges. The partnership involves the construction of a biomanufacturing plant utilizing precision fermentation, a method that produces essential food ingredients, including high-value proteins, without the need for animal agriculture. Liberation Labs specializes in building purpose-designed facilities for producing basic …
+
+Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …
+
+Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …
+
+INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised KRW 13.5 billion (US$9.2 million) in Series C funding. The round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners. INTAKE plans to use the funding for R&D and global infrastructure expansion for its microbial-based alternative protein business. Super-protein yeast strain INTAKE uses precision fermentation-based yeast cultivation to produce protein powders, which serve as a foundation for alternatives to meat, dairy, and eggs. By taking naturally occurring yeast from domestically grown grapes and enhancing it through adaptive evolution, the company has developed a super-protein yeast strain said to contain 1.5 times more protein than conventional yeast. …
+
+PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …
+
+Indian cultivated meat company ClearMeat has announced a collaboration with the country’s National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K). According to a LinkedIn post, ClearMeat recently hosted a productive meeting with the Head of NIFTEM, Mr. Harinder Oberoi, at the institute’s headquarters. This marked the start of an official partnership that will combine the expertise and resources of the two organisations as they work to scale innovation within the biotech and foodtech segments. NIFTEM operates under the Indian government’s Ministry of Food Processing Industries, supporting research and education within the food processing sector. “We extend our sincere gratitude to Mr. Oberoi for his unwavering trust in our brand and his commitment to standing in solidarity with our mission to revolutionize the cultivated …
+
+Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The two companies will also work closely with food safety regulators, including the Japan Association for Cellular Agriculture (JACA), to ensure the ingredient meets regulatory standards prior to commercialization. Max Jamilly, CEO of Hoxton Farms, commented on the partnership: “Sumitomo’s established network and expertise are key to bringing our cultivated fat to Asia, where we see …
+
+A report by the Samuel Neaman Institute has described non-animal proteins — including legumes, plant-based meat, and cultivated products — as critical to achieving food security for Israel by 2050. The authors outline the challenges posed by population growth and environmental issues, noting that Israe",vegconomist.com,2025-04-22,2,Asia: Latest Plant-based and Cellular Agriculture Market News from Asia on vegconomist,article,0.07091420004,90,226,150.2440191
+https://vegconomist.com/food-and-beverage/meat-and-fish-alternatives/revo-foods-black-cod-alternative-fungi-protein-3d-extrusion/,true,"Reports on the launch of a new product (black cod alternative) by a company, including details about the product and its availability.",Revo Foods Launches Black Cod Alternative Made With Fungi Protein & 3D Extrusion Technology - vegconomist - the vegan business magazine,"Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and","Austrian food tech company Revo Foods has announced the launch of EL BLANCO, an alternative to black cod made from mycoprotein (fermented fungi protein) and microalgae oils.
+
+The product is made using a new 3D extrusion technology, which gives a layered texture and the appearance of a scaled fish filet. Using computer-guided models, the technology is able to transform unstructured proteins such as mycoprotein into products with aligned, heterogeneous fibers. Integrating fat into the protein matrix provides the flaky texture typical of black cod, while microalgae oil makes the product rich in omega-3 fatty acids.
+
+Mycoprotein provides a complete amino acid profile, high bioavailability, and a rich source of fiber, while being low in carbohydrates and saturated fat. The ingredient does not need high-temperature processing, meaning nutrients are preserved and do not degrade in the production process. Mycoprotein is also highly efficient to produce, since it doubles in biomass every five hours.
+
+EL BLANCO is reportedly the first of several new 3D technology-enabled products that will be pioneered by Revo Foods. It will be available in Austrian and German supermarkets from this month.
+
+## “Sustainability and culinary pleasure must go hand in hand”
+
+The production of the black cod alternative takes place at Revo Foods’ production site, The Taste Factory, which opened last year. It is claimed to be the world’s largest 3D food-printing facility, and will produce up to 60 tons of product per month at full capacity.
+
+The launch of EL BLANCO follows the success of Revo Foods’ plant-based salmon filet, also made from mycoprotein. The company’s products are already available in major retailers across Europe, such as EDEKA, REWE, BILLA, and SPAR.
+
+In October, Revo Foods announced a partnership with Belgian precision fermentation company Paleo to develop animal-free salmon heme as part of an EU-funded project.
+
+“We believe that for real change, sustainability and culinary pleasure must go hand in hand,” said Niccolo Galizzi, Head of Food Tech at Revo Foods, last year. “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D structuring technology since it offers many possibilities to design the product exactly to the liking of consumers. We like to focus on taste and nutrition, but also on what makes the culinary experiences so unique: Getting the texture and authentic mouthfeel right.”",vegconomist.com,2025-04-02,22,Revo Foods Launches Black Cod Alternative Made With Fungi Protein & 3D Extrusion Technology - vegconomist - the vegan business magazine,article,0.02569055637,25,130,150.2440191
+https://vegconomist.com/organisations-and-brands/polopo/,false,Reports on specific developments of a company (PoLoPo) with factual information.,PoLoPo News - vegconomist - the vegan business magazine,"Find all PoLoPo news in chronological order with our extensive archive and stay informed on PoLoPo and the vegan, plant-based and cellular agriculture market.","PoLoPo, a company specializing in molecular farming, has completed the design of its first pilot-scale facility for processing genetically modified potatoes into functional protein powders for food industry applications. The announcement follows a five-ton harvest of protein-enriched potatoes, produced during a recent field trial. The company transitioned from greenhouse operations to open-field cultivation at the end of last year, increasing its production capacity from tens of kilograms to approximately three tons per harvest. The most recent harvest exceeded this figure, yielding five tons of protein-rich potatoes. In parallel with the field trial, PoLoPo also expanded its laboratory capacity to meet increased demand for protein sample testing. The facility design was developed in partnership with engineering consultancy NIRAS, which has experience in infrastructure, green energy, and …
+
+PoLoPo, a company specializing in molecular farming, has announced two key developments: a successful field trial producing five tons of protein-rich potatoes and the expansion of its lab capabilities to meet growing demand for protein samples. The company’s trial, which exceeded initial expectations by yielding approximately five tons of potatoes—two tons more than anticipated—marks a significant milestone in its efforts to scale production of functional proteins. These potatoes are engineered to contain both ovalbumin and patatin, a protein native to the plant. Despite being genetically engineered, the protein powder derived from these potatoes contains no genetic material and is classified as non-GMO. In addition to the field trial success, PoLoPo has upgraded its laboratory facilities, enabling it to supply hundreds of grams of protein powders …
+
+Molecular farming startup PoLoPo has transitioned from greenhouse-scale production to large-scale field cultivation of genetically modified potatoes engineered to produce high levels of protein, including ovalbumin, a key component of egg protein. This move increases the company’s production capacity from tens of kilograms to an estimated three tons per harvest. PoLoPo’s protein-producing potato plants are part of the company’s proprietary approach to molecular farming. The plants are engineered through metabolic engineering techniques to produce and store proteins in their tubers. These proteins are then extracted and dried into functional protein powders for use in various applications, including food production. The potatoes, now being grown in fields located in the Eshkol region of southern Israel, are expected to yield three tons of product by spring 2025. …
+
+PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ingredient-tech company CSM Ingredients to develop egg protein powder for baking applications. Commercial baking uses ovalbumin, the main protein in egg whites, extensively in many products, from croissants to donuts. However, constant avian flu outbreaks are disrupting egg production and the supply chain, leading to rising egg prices and instability. The collaboration aims to provide an affordable, price-stable, and more sustainable alternative to traditional egg protein. Christian Sobolta, CSM Ingredients Group Managing Director, shared, “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits both the planet …
+
+Molecular farming startup PoLoPo announces that it will start supplying one of its flagship proteins, patatin, for F&B products to commercial clients, pending the USDA’s regulatory approval. The Israeli startup has developed a platform to grow the egg protein ovalbumin, widely used in the food industry, and patatin in large volumes in potato tubers, securing a lower cost. As explained by the startup, patatin, the native protein of potatoes, is expected to have a relatively straightforward regulatory process. Despite being derived from genetically engineered plants, it is extracted and processed into a powder that contains no genetic material, making it non-GMO. CEO and co-founder Maya Sapir-Mir comments, “We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations …
+
+Today, we bring you a roundup of molecular farming startups transforming plants into biofactories to produce alternatives to animal proteins, pigments, next-gen sweeteners, and growth factors. Plant molecular farming, an additional production approach to plant-based, cultivated, and fermentation, promises unlimited and cost-effective ingredients for food and other industries. Since it doesn’t require expensive infrastructure and bioreactors — only the magic of plants and bioengineering — existing greenhouses and fields can become ingredient factories, ensuring a straightforward industrial scale-up and competitive prices. Each of the following startups has chosen a plant as its production facility: 1. VelozBio, Mexico: Discarded fruits VelozBio, a startup based in Monterrey founded in 2020, claims to have developed the world’s fastest protein design and development platform. VelozBio produces high-value proteins, including casein, by expressing target …
+
+Israeli agrifood startup PoLoPo announces it has initiated the regulatory approval process to grow egg proteins in genetically modified potatoes in the USA. PoLoPo explains that it has applied for a Regulatory Status Review (RSR) to the US Department of Agriculture’s Animal and Plant Health Inspection Service to review its molecular farming platform called Super AA. The approval process evaluates whether GMO potatoes are as safe for agriculture and do not present additional pest risks as conventionally farmed potatoes. The USDA approval, expected within six months, will allow the company to advance its commercial plans, including partnering with local farmers to use its technology. The startup claims to be the first Israeli molecular farming company to seek US regulatory approval. PoLoPo CEO Maya Sapir-Mir comments: “This …
+
+Maya Sapir-Mir is CEO and co-founder of PoLoPo, a molecular farming pioneer producing proteins directly in common crops, beginning with egg protein (ovalbumin) grown in potatoes. PoLoPo last year raised $2.3 million in pre-seed funding and recently unveiled its molecular farming platform, SuperAA, for producing key proteins ovalbumin and patatin. Maya has nearly ten years of experience in the biotech industry and agricultural R&D and holds a PhD in plant sciences from the Hebrew University of Jerusalem. She performed post-doctoral work at the Volcani Institute, Israel’s leading agricultural R&D facility, in protein identification, extraction, and characterization in plants and microorganisms. Here, she explains the importance of this emerging biotechnology; “Instead of inefficiently growing plants to feed animals crowded in factory farms, molecular farming gives us …
+
+Last year, the Israeli agrifood startup PoLoPo raised $2.3 million, including $1.75 million in a pre-seed funding round to further develop its plant molecular farming technology for producing animal proteins in potatoes. Now, the startup unveils its molecular farming platform, SuperAA, already deployed in potato plants at a greenhouse scale. The initial focus of PoLoPo’s platform will be producing two key proteins: ovalbumin and patatin (the natural protein in potatoes). Ovalbumin, widely used in packaged foods for its functional properties, presents an affordable alternative to the industry amidst increasing egg prices and supply chain disruptions. On the other hand, a patatin powder offers allergen-free protein suitable for various food products, from plant-based alternatives, such as DUG potato milk, to sports nutrition and nutraceuticals. Plant molecular farming is also used …
+
+Israeli molecular farming startup PoLoPo announces the successful closing of a $1.75 million pre-seed funding round to continue developing its proprietary technology, which uses potatoes as plant biofactories to produce animal proteins. PoLoPo will start by growing the main protein in egg white, ovalbumin, in potato tubers to extract it and develop an egg white alternative for the food industry. According to the startup, its proteins will be identical to ovalbumin in terms of functionality, nutritional value, and protein sequence. FoodLabs led the pre-seed round; further investors include CPT Capital, Siddhi Capital, Plug and Play Ventures, Milk & Honey Ventures, and HackCapital. Proteins in potatoes “We’re glad to have won a group of such renowned and like-minded investors,” said one of PoLoPo’s founders, Dr. Maya Sapir-Mir. …",vegconomist.com,2025-04-08,16,PoLoPo News - vegconomist - the vegan business magazine,article,0.04883213428,46,169,150.2440191
+https://vegconomist.com/organisations-and-brands/biocyclic-vegan-international/,false,"Reports on multiple events and announcements related to Biocyclic Vegan International, including seminars, trade fair participation, and farm openings.",Biocyclic Vegan International News - vegconomist - the vegan business magazine,"Find all Biocyclic Vegan International news in chronological order with our extensive archive and stay informed on Biocyclic Vegan International and the vegan, plant-based and cellular agriculture market.","Biocyclic Vegan International, in partnership with the German biocyclic vegan organization Förderkreis Biozyklisch-Veganer Anbau e. V., has announced a two-day seminar focusing on Biocyclic Vegan Agriculture and the process of Biocyclic Humus Soil generation. The event is scheduled for June 25-26, 2025, at the Permaculture Park at Lebensgarten Steyerberg (PaLS), Germany, a well-known hub for sustainable farming practices and permaculture education. The seminar will explore key aspects of plant-based, organic farming methods, with an emphasis on soil health and the role of Biocyclic Humus Soil in supporting climate-positive agricultural practices. Participants will gain insights into how these practices can contribute to the regeneration of the soil and increase biodiversity. Principles of Biocyclic Vegan Agriculture Among the seminar’s main topics are the foundational principles of biocyclic …
+
+Hana Hrstková is a Prague-based resilient food system & vegan gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health. For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system. In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why …
+
+BIOFACH, the world’s largest trade fair for organic food and agriculture, is set to take place from February 11-14, 2025, in Nuremberg, Germany. The event will feature over 2,700 exhibitors and attract approximately 46,700 trade visitors from around 130 countries. The event will provide a platform for industry stakeholders to explore the latest developments in organic food and sustainability. From plant-based agriculture and compostable packaging to vegan product innovation, the event showcases the shifting landscape of the organic sector and its adaptation to environmental and consumer demands. Biocyclic Vegan Farming: Expanding sustainable agriculture Biocyclic Vegan International will present its approach to organic agriculture, which excludes animal husbandry and animal-derived fertilizers. Instead, the method leverages plant-based cycles, composting, and humus buildup to maintain soil health. The …
+
+Frances Gonzalez, the founder of Vegan Wines, has opened a biocyclic vegan farm in New York’s Hudson Valley. She hopes the project, which is called Little Logan’s Farm, will become a national educational hub for an ethical and sustainable food system. Visitors will be invited to the farm to learn how biocyclic vegan principles can be used to grow premium plant-based produce, along with the potential of these methods to revolutionize agriculture in the United States. A range of events will be offered to make biocyclic farming more accessible, including workshops, farm tours, and hands-on experiences. Full-day experience The first event, which takes place on September 28, will see guests transported to the farm from New York City and given a chance to explore. They …
+
+Axel Anders is co-founder and member of the Board of Directors at Biocyclic Vegan International, which works to promote cycle-based organic farming without the use of commercial livestock, animal slaughter, fertilisers, or animal inputs. The association raises awareness of the advantages of organic vegan farming and helps farms to convert. It also aids research projects on the increase of soil fertility through the use of biocyclic vegan methods. Biocyclic vegan − an opportunity for the organic food sector By Axel Anders The market for vegan products is booming. Young people, in particular, are increasingly opting for a responsible, plant-based lifestyle for reasons of sustainability and animal ethics. An absolutely positive development! However, it is worth taking a closer look to realise that vegan products are …
+
+After attending the organic trade fair BIOFACH in Nuremberg, Germany, Biocyclic Vegan International has found that there is significant interest in cycle-based, animal-free organic farming. Professional visitors were introduced to the concept of farming without animal husbandry or fertilizers of animal origin, and had the opportunity to taste produce grown in this way. There was discussion of the climate benefits of reducing livestock numbers, along with the potential of biocyclic humus soil to sequester carbon. One visitor was Dr. Ophelia Nick, The Parliamentary State Secretary of the German Federal Ministry of Food and Agriculture. Experts in biocyclic vegan agriculture also hosted events at BIOFACH, including a podium discussion on food system transformation in partnership with the German Association of Organic Food Producers (AöL) and a …
+
+Biocyclic Vegan International works to promote cycle-based organic farming without the use of commercial livestock, animal slaughter, fertilisers, or animal inputs. The association raises awareness of the advantages of organic vegan farming and helps farms to convert. It also aids research projects on the increase of soil fertility through the use of biocyclic vegan methods. Co-founder Axel Anders spoke to us about the association’s highlights and challenges in 2022 and goals for 2023. How did 2022 turn out for biocyclic vegan agriculture? After the general slowdown caused by the pandemic, 2022 was an extremely successful year with an increasing public awareness of biocyclic vegan agriculture. In many circles, agriculture without animal husbandry or the use of fertilisers of animal origin is still considered unrealistic and …",vegconomist.com,2025-04-07,17,Biocyclic Vegan International News - vegconomist - the vegan business magazine,article,0.0404081745,33,148,150.2440191
+https://vegconomist.com/organisations-and-brands/notco/,false,Reports on a specific corporate action (NotCo's partnership with Aeromexico) in a news-like format.,NotCo News - vegconomist - the vegan business magazine,"Find all NotCo news in chronological order with our extensive archive and stay informed on NotCo and the vegan, plant-based and cellular agriculture market.","Chilean food tech company NotCo, known for its plant-based products driven by artificial intelligence, launches NotSnack Protein Bars.
+
+NotCo, a Chilean food technology company, has teamed up with Aeromexico to provide a plant-based meal option for passengers in Premier and Premier One Class. Until May 31, travelers will be able to pre-order the NotBurger, with caramelized onion, manchego-flavored NotCheese, and wedge fries. This meal is available exclusively through Aeromexico’s Preselect Menu, which allows passengers to choose their meals up to 24 hours before their flight. Aeromexico posted on social media, “We’re thrilled to share that this spring, our passengers can enjoy the NotBurger, a delicious plant-based burger, by preordering it through our Preselect Menu, available 24 hours before their flight in Premier One.” The NotBurger offering is part of Aeromexico’s ongoing effort to diversify its in-flight dining options with sustainable and innovative products …",vegconomist.com,2025-04-14,10,NotCo News - vegconomist - the vegan business magazine,article,0.06692057345,91,221,150.2440191
+https://vegconomist.com/investments-finance/peakbridge-foodsparks-expands-portfolio-investments-across-key-foodtech-sectors/,true,Reports on a specific event (PeakBridge FoodSparks investments) in a news-style format.,PeakBridge FoodSparks Expands Portfolio with Investments Across Key FoodTech Sectors - vegconomist - the vegan business magazine,"Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The","Foodtech venture capital fund, PeakBridge FoodSparks, has recently made four new seed investments in companies that span key areas of food innovation. The investments target plant-based ingredients, functional mushrooms, digital transformation in food services, and health-oriented products, focusing on emerging trends within the food industry.
+
+These four investments, according to Yoni Glickman, managing director of PeakBridge FoodSparks, demonstrate the transformative potential of food technology in addressing real-world challenges. He also explains how “each uniquely addresses an emerging and significant gap in the food sector.”
+
+## GanEden plant-based ice cream
+
+Among the latest additions to the PeakBridge portfolio is GanEden, an Amsterdam-based startup that has developed a plant-based ice cream with a focus on natural, clean-label ingredients. Their product replaces more than half of the sugar typically found in traditional ice cream with a combination of dietary fibers and plant-based proteins.
+
+The formulation offers a balance of indulgence and health-consciousness, with a recipe designed for integration into existing production lines. Already available in over 300 retail locations across Israel, the brand plans to expand its reach within the B2B market, with potential product diversification into other categories such as yogurt and cream cheese.
+
+## KÄÄPÄ Biotech functional mushroom extracts
+
+In the area of functional ingredients, PeakBridge has backed KÄÄPÄ Biotech, a Finnish company recognized for its premium functional mushroom extracts. KÄÄPÄ Biotech stands out for its vertical integration, controlling the entire supply chain from spore to extract, and utilizing ultrasound-assisted extraction technology.
+
+Its product line, known for its clinical validation, is sold to over 180 global customers, helping to set the standard for quality and bioavailability in the rapidly expanding mushroom-based wellness sector. The company is committed to traceable Nordic sourcing and rigorous quality assurance, positioning it as a leader in the functional ingredient space.
+
+## SOUS digital tools for food businesses
+
+Another key investment is SOUS, a digital platform designed to assist chefs and food entrepreneurs in building and scaling their online businesses. This platform provides tools for launching, managing, and automating food and beverage businesses, including AI-driven customer relationship management (CRM), no-code storefronts, and integrated logistics.
+
+By offering a comprehensive solution for independent operators, SOUS enables food businesses to tap into new revenue streams, improve supply chain efficiency, and reduce food waste through demand forecasting. In just two years, SOUS has generated over €10 million in additional sales for more than 120 businesses in the Netherlands and Belgium.
+
+Lastly, PeakBridge has invested in Evinature, a nutraceutical company focused on developing clinical-grade botanical solutions for gastrointestinal health. Their flagship product, CurQD, targets Inflammatory Bowel Disease (IBD) and combines botanical science with clinical validation.
+
+## Future outlook on foodtech investments
+
+The company has previously invested in cultivated seafood startup Forsea Foods, and French biotech Standing Ovation, which specializes in precision-fermented casein for animal-free dairy.
+
+Glickman continues, “Across ingredients, nutrition and health, and digitization, these startups are bringing not just innovation but real category leadership, backed by expert teams and highly innovative solutions. These investments complete our FoodSparks cohort and bring significant additional potential to our portfolio.”",vegconomist.com,2025-04-16,8,PeakBridge FoodSparks Expands Portfolio with Investments Across Key FoodTech Sectors - vegconomist - the vegan business magazine,article,0.03043716438,33,144,150.2440191
+https://vegconomist.com/organisations-and-brands/julienne-bruno/,false,"Reports on multiple specific events related to the brand JULIENNE BRUNO, such as product launches, partnerships, and expansions.",JULIENNE BRUNO News - vegconomist - the vegan business magazine,"Find all JULIENNE BRUNO news in chronological order with our extensive archive and stay informed on JULIENNE BRUNO and the vegan, plant-based and cellular agriculture market.","UK plant-based meal kit brand GRUBBY has partnered with artisan vegan cheese producer JULIENNE BRUNO to launch a limited-edition Easter dish. Called Creamy Burrata-Topped Za’atar-Spiced Squash, the recipe contains Burrella, JULIENNE BRUNO’s award-winning plant-based alternative to burrata. Available for delivery from April 17–23, the dish is a celebration of Middle Eastern-inspired flavours. The collaboration marks the first time JULIENNE BRUNO has partnered with a recipe kit provider. The company is one of several plant-based brands to join forces with GRUBBY in recent years, including BOSH!, Redefine Meat, and VFC. “We’ve long admired what Axel and the team at JULIENNE BRUNO are doing — creating plant-based products that aren’t just ‘good for a vegan cheese’, they’re good full stop,” said Martin Holden-White, founder of GRUBBY. “Burrella …
+
+Artisan vegan cheese brand JULIENNE BRUNO has announced the launch of a new product inspired by mozzarella pearls at Whole Foods Market UK. Called Mozzafiore Pearls, the cheese alternative is created using traditional cheese-making techniques, using soy instead of dairy. The fermentation process is said to provide the plant-based cheese with a soft and springy texture and a creamy and subtly salty flavour. The Mozzafiore Pearls are free of nuts, gluten, and artificial flavourings. The product is the first launch of JULIENNE BRUNO’s Collection 02, with more additions set to arrive later in the year. It is also the brand’s first hard cheese, and is claimed to be the world’s first commercial mozzarella pearl-style dairy-free product. According to the company, the name Mozzafiore Pearls has …
+
+London-based dairy-free cheese brand JULIENNE BRUNO has announced that it is expanding into the Republic of Ireland in collaboration with supermarket chain Tesco Ireland. The brand’s Collection 01 is now available at 65 Tesco stores across the country, and online at Tesco.ie. There are three products in the collection — Burrella (inspired by burrata), Crematta (inspired by cream cheese), and Superstraccia (inspired by stracciatella). All three have been recognised at the Great Taste Awards. The cheese alternatives are made from naturally fermented soy, and have a natural shelf life while being free of artificial preservatives. Described as “fresh, creamy, and versatile”, they are said to appeal to omnivorous cheese enthusiasts as well as plant-based eaters. “Exciting growth trajectory” This is JULIENNE BRUNO’s second international expansion; …
+
+UK artisan vegan cheesemaker JULIENNE BRUNO is celebrating two significant wins for its Superstraccia®product, a soy and coconut-based fermented cheese, crafted for pizzas and salads. The Superstraccia — which last year was added to menus at pizza chain Pizza Pilgrims — has received the gold award in the Cheese Alternatives category at the 2024 Free From Food Awards which took place in mid-June, and just last week the cheese also struck gold at the World Dairy Innovation Awards in the Dairy Alternative category. The brand’s current Collection 01 stands out for catering to consumers with allergies; the range is dairy-free, nut-free, gluten-free, and coeliac-friendly, making it suitable for over 2 million Brits who suffer from food intolerances. Free From Food Awards comments, “JULIENNE BRUNO’s Superstraccia® …
+
+UK-based artisan vegan cheese brand JULIENNE BRUNO has announced an expansion to Switzerland, rolling out at hundreds of Coop stores across the country. The brand’s burrata alternative, Burrella, will be available at 375 Coop locations, while its stracciatella alternative, Superstraccia, has gained listings at 170 stores. Both products are award-winning — Burrella won the Dairy Alternative Innovation category at last year’s World Dairy Innovation Awards, while Superstraccia has received a Great Taste Award. This is JULIENNE BRUNO’s first international launch, with further market expansion planned in the coming months. The brand is also developing a new product range called Collection 02. New packaging In the meantime, JULIENNE BRUNO has relaunched its Collection 01 (featuring Burrella, Superstraccia, and the cream cheese alternative Crematta) with updated packaging. …
+
+Vegan cheese producer Julienne Bruno announces it has partnered with UK pizza chain Pizza Pilgrims, which operates 20 pizzerias across the UK, to add its SUPERSTRACCIA® as a topping for the Marg Extra-Extra and as a plant-based substitute to dairy on all pizzas. Julienne Bruno, whose portfolio currently consists of Collection 01 — Burrella, Crematta, and Superstraccia — has seen consistent success since raising £5 million last year, reporting a huge quarterly growth rate of over 300% this January then expanding into Ocado and Gail’s bakeries in the UK. Its produce was developed by an international team of chefs: Albert Adria (with multiple Michelin Star awards, previously Head of Creativity at El Bulli) is Head of Product Development; Chi San (previously Head of Food for …
+
+London-based innovator JULIENNE BRUNO announces a new food service partnership with famous UK bakery Gail’s. Through the collaboration, JULIENNE BRUNO introduces its vegan cheese SUPERSTRACCIA across the country, and Gail‘s expands its menu by adding its first plant-based meal featuring vegan cheese. The new dish — Courgette and Muhammara Salad — has already been launched at Gail’s 107 locations nationwide. The salad combines courgette, lemon juice, oregano, peas, rocket, Kalamata olives, SUPERSTRACCIA, and Muhammara, a Middle Eastern dip made with pepper, walnuts, and cumin. “Our idea is simple, create products that are so good, they stand up in their own right. Working with such a loved foodie brand as Gail’s really supports this and signals the start of a new conversation when it comes to original products made with plants,” commented …
+
+London-based vegan cheese producer JULIENNE BRUNO announces that Ocado.com becomes the first supermarket to list the company’s entire vegan cheese range. Customers nationwide can now find the brand’s products at one of the world’s largest dedicated online supermarkets. Axel Katalan, a food lover passionate about recreating dairy and meat options, founded JULIENNE BRUNO in 2020. But rather than imitate or compare, the plant-based brand offers a different perspective on food, creating familiar but new products for people to enjoy. “This is a dream come true. When we set out to build the JULIENNE BRUNO brand, Ocado Retail was on the top of our aspirational list and thus we are so proud to announce this landmark partnership with them,” commented Axel Katalan. A first choice, not an alternative …
+
+London-based vegan cheese producer JULIENNE BRUNO has reported a huge quarterly growth rate of over 300% as it announces new partnerships. The brand’s cheeses are now available to purchase from the Fresh Market Hall at luxury London department store Harrods, and are also featured in the vegan afternoon tea served in the Harrods Tea Rooms. The store’s pastry chef, Philip Khoury, has described the cheeses as “a rare stroke of gastronomic ingenuity”. JULIENNE BRUNO has also announced partnerships with pizza chains Pizza Pilgrims and Mamma Dough, which both began serving menu items made with the cheeses this week. Pizza Pilgrims founder James Elliot said JULIENNE’S products were “hands down the best plant-based cheese range we’ve tasted”. “A huge milestone” In November, JULIENNE BRUNO raised £5 …",vegconomist.com,2025-04-17,7,JULIENNE BRUNO News - vegconomist - the vegan business magazine,article,0.04431470012,43,153,150.2440191
+https://vegconomist.com/organisations-and-brands/yosoy/,false,Reports on a specific event (new product launch) in a news-like format.,Yosoy News - vegconomist - the vegan business magazine,"Find all Yosoy news in chronological order with our extensive archive and stay informed on Yosoy and the vegan, plant-based and cellular agriculture market.","Spanish plant-based beverage brand YOSOY, has partnered with Matcha & CO, to introduce a new ready-to-drink oat matcha beverage. The product, called “YOSOY Barista Matcha Avena,” is the first of several new offerings planned by YOSOY this year and is designed to cater to the rising demand for matcha in Europe. The new drink will be available in select supermarkets, including Carrefour, El Corte Inglés, and Ahorramas, with a retail price of €2.49 per unit. The drink combines organic matcha sourced from Uji, Kyoto (Japan) with YOSOY’s barista oat drink, offering a creamy, smooth texture without added sugars, additives, or gluten. Marketed as an easy-to-consume option for those looking for a quick matcha latte, the product is available in a 1-liter format, ideal for both …",vegconomist.com,2025-04-22,2,Yosoy News - vegconomist - the vegan business magazine,article,0.01947171846,8,110,150.2440191
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/07-saudi-arabias-goals-rest-managing-multipolarity,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order | 07 Saudi Arabia’s goals rest on managing multipolarity,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 07 Saudi Arabia’s goals rest on managing multipolarity,article,0.1420368358,90,445,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/acknowledgments,false,Reports on a specific topic (competing visions of international order) with analysis and factual reporting.,Competing visions of international order | Acknowledgments,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | Acknowledgments,article,0.06131113393,27,392,338.8064516
+https://www.chathamhouse.org/2025/04/conflict-prevention-under-pressure,false,"This is a research paper, not a news article",Conflict prevention under pressure,"How effective are the most common interventions, and are they fit for future conflicts?","With governments around the world seeking to reduce their foreign aid budgets, and at a time of increasing global crises, those involved in conflict prevention face having to do more with less. A lack of resources will necessitate strict strategic decisions about which interventions to prioritize.
+
+This research paper analyses real world case studies from Europe, Asia and Africa to assess the relative advantages of the most common conflict prevention interventions to help policymakers navigate this new global context. It also identifies three major trends shaping contemporary and future conflicts – the impact of climate change, the ‘geopoliticization’ of conflict and the proliferation of technological advancements – and examines how their likely impact on both the causes of instability and the effectiveness of conflict prevention.",www.chathamhouse.org,2025-04-02,22,Conflict prevention under pressure | Chatham House – International Affairs Think Tank,article,0.03473005218,16,246,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/acknowledgments,false,Reports on a specific real-world event (Sudan civil war) with news-style reporting,Gold and the war in Sudan | Acknowledgments,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | Acknowledgments,article,0.04237778928,14,277,338.8064516
+https://www.chathamhouse.org/2025/04/how-china-india-relations-will-shape-asia-and-global-order/summary,false,Reports on a specific topic (China-India relations) with factual analysis and context.,How China–India relations will shape Asia and the global order | Summary,none,"The China–US relationship is widely regarded as the defining geopolitical issue of the 21st century. But relations between China and India arguably hold greater long-term significance for the future of Asia and the global order.
+
+These two nations are the world’s most populous, together accounting for almost 40 per cent of the global population. China is the world’s second largest economy, with India currently the fifth largest – and soon to be the third largest. Yet, despite their rise having important consequences for the future of global governance, China–India relations are poorly understood outside of those countries.
+
+Tensions over a long-standing and unresolved territorial dispute play a significant role in the relationship. But this border dispute is merely a symptom of a much broader and deeper geopolitical rivalry. Both China and India view themselves as civilizational states and their growing prominence is introducing new areas of competition, from geo-economics to differing positions on global issues such as the green energy transition.
+
+As Western policymakers increasingly see a rising India as a counterweight to China, a clearer understanding of the two countries and their interactions is essential. This research paper explores the main factors behind the relationship between China and India, and challenges several misconceptions about its nature.",www.chathamhouse.org,2025-04-23,1,How China–India relations will shape Asia and the global order | Summary,article,0.05406846264,14,279,338.8064516
+https://www.chathamhouse.org/about-us/our-people/karim-elgendy,false,"This is a biography of an expert, not a news article reporting a specific event.",Karim Elgendy,"Karim Elgendy is an expert on energy transitions and climate policy in the Middle East and North Africa. His research examines the intersection of climate diplomacy, energy geopolitics, and sustainable development across the region. Elgendy has specialist knowledge of energy and climate policies in several key areas including Syria and the Levant, Israel and Palestine, Egypt, Turkey, and the Gulf states. His research focuses on how these regions navigate energy transition and climate change impacts within shifting geopolitical landscapes.Karim’s work focuses on the ways in which regional and global power dynamics influence climate action and energy policy implementation.Elgendy regularly advises policymakers, diplomatic services, and international organizations on climate policy and sustainability strategies specific to MENA countries. He is a prolific author, with publications in leading outlets addressing topics such as Eastern Mediterranean energy geopolitics, Gulf transitions, and regional climate governance.Elgendy is also a frequent speaker at high-level forums. He is regularly interviewed and quoted by broadcast, print and digital media, and has appeared in most mainstream media outlets. ","## Biography
+
+Karim Elgendy is an expert on energy transitions and climate policy in the Middle East and North Africa. His research examines the intersection of climate diplomacy, energy geopolitics, and sustainable development across the region.
+
+Elgendy has specialist knowledge of energy and climate policies in several key areas including Syria and the Levant, Israel and Palestine, Egypt, Turkey, and the Gulf states. His research focuses on how these regions navigate energy transition and climate change impacts within shifting geopolitical landscapes.
+
+Karim’s work focuses on the ways in which regional and global power dynamics influence climate action and energy policy implementation.
+
+Elgendy regularly advises policymakers, diplomatic services, and international organizations on climate policy and sustainability strategies specific to MENA countries. He is a prolific author, with publications in leading outlets addressing topics such as Eastern Mediterranean energy geopolitics, Gulf transitions, and regional climate governance.
+
+Elgendy is also a frequent speaker at high-level forums. He is regularly interviewed and quoted by broadcast, print and digital media, and has appeared in most mainstream media outlets.
+
+
+## Past experience
+
+| 2025–Present | Executive Director, Carboun Institute |
+| 2022–2025 | Associate Director, Buro Happold |
+| 2014–2022 | Associate – Lead Sustainability Consultant, Dar |",www.chathamhouse.org,2025-04-16,8,Karim Elgendy | Chatham House – International Affairs Think Tank,article,0.04092895016,24,251,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/04-resistance-mantra-behind-irans-worldview,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order | 04 Resistance: the mantra behind Iran’s worldview,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 04 Resistance: the mantra behind Iran’s worldview,article,0.1370290406,82,432,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/02-securitization-sudans-gold-sector,false,Reports on a specific real-world event (Sudan's civil war) and its connection to the gold trade.,Gold and the war in Sudan | 02 The securitization of Sudan’s gold sector,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | 02 The securitization of Sudan’s gold sector,article,0.1283458724,75,333,338.8064516
+https://www.chathamhouse.org/about-us/our-people/alex-vines,false,"This is a biography of a person, not a news article reporting a specific event.",Alex Vines,"Alex Vines has led the Africa Programme at Chatham House since 2002. Previously he has held roles at Chatham House as director for regional studies and international security, and director for area studies and international law.He chaired the UN Panel of Experts on Côte d’Ivoire from 2005 to 2007, and was a member of the UN Panel of Experts on Liberia from 2001 to 2003. He was also a member of the Commonwealth Observer Group to Nigeria in 2023 (Mozambique in 2019 and Ghana in 2016) and a UN election officer in Mozambique (1994) and Angola (1992).He worked at Human Rights Watch as a senior researcher on its Africa, Arms and Business and Human Rights programmes, and has served as a consultant including for the UN Office on Drugs and Crime (UNODC); JICA, DFID, USAID, the EU and for the Economic Community of West African States (ECOWAS).He has also written expert reports for the EU parliament and has testified to law makers including for the US Congress and Senate, the EU parliament, the UK and Finnish parliaments and the Angolan and Mozambican National Assemblies.He is an assistant professor at Coventry University, and sits on the editorial and advisory Boards for the South African Journal of International Affairs, Africa Review (journal of the African Studies Association of India), and the Journal of Southern African Studies.He also serves on the board of EG Justice – an NGO focused on Equatorial Guinea and is on the advisory board of the John & Elnora Ferguson Centre for African Studies (JEFCAS) at the University of Bradford.Alex was awarded an OBE in 2008 in recognition of his work including founding and developing Chatham House’s Africa programme and holds a PhD from Coventry University.A full list of research outputs by Alex can be found at this link.","## Biography
+
+Alex Vines has led the Africa Programme at Chatham House since 2002. Previously he has held roles at Chatham House as director for regional studies and international security, and director for area studies and international law.
+
+He chaired the UN Panel of Experts on Côte d’Ivoire from 2005 to 2007, and was a member of the UN Panel of Experts on Liberia from 2001 to 2003. He was also a member of the Commonwealth Observer Group to Nigeria in 2023 (Mozambique in 2019 and Ghana in 2016) and a UN election officer in Mozambique (1994) and Angola (1992).
+
+He worked at Human Rights Watch as a senior researcher on its Africa, Arms and Business and Human Rights programmes, and has served as a consultant including for the UN Office on Drugs and Crime (UNODC); JICA, DFID, USAID, the EU and for the Economic Community of West African States (ECOWAS).
+
+He has also written expert reports for the EU parliament and has testified to law makers including for the US Congress and Senate, the EU parliament, the UK and Finnish parliaments and the Angolan and Mozambican National Assemblies.
+
+He is an assistant professor at Coventry University, and sits on the editorial and advisory Boards for the South African Journal of International Affairs, Africa Review (journal of the African Studies Association of India), and the Journal of Southern African Studies.
+
+He also serves on the board of EG Justice – an NGO focused on Equatorial Guinea and is on the advisory board of the John & Elnora Ferguson Centre for African Studies (JEFCAS) at the University of Bradford.
+
+Alex was awarded an OBE in 2008 in recognition of his work including founding and developing Chatham House’s Africa programme and holds a PhD from Coventry University.
+
+A full list of research outputs by Alex can be found at this link.
+
+## Past experience
+
+| 2019 - 2024 | Managing Director, Risk, Ethics and Resilience, Chatham House |
+| 2019 - present | Member, Advisory Board of the John & Elnora Ferguson Centre for African Studies (JEFCAS), University of Bradford and formerly visiting Lecturer, Peace Studies and International Development, (2012-13 and 2018) |
+| 2013 - present | Fellow (Hon.), Nigerian Institute of International Affairs, Lagos |
+| 2010 - present | Director, EG Justice |
+| 2009 - present | Assistant Professor (previously Senior Lecturer), Faculty of Arts & Humanities; and Director of the African Studies Centre, Coventry University (2014-16) |
+| 2002 - present | Head, Africa Programme, Chatham House |
+| 2012-18 | Research Director, Area Studies and International Law, Chatham House |
+| 2008-2012 | Director of Regional and Security Studies, Chatham House |
+| 2005-2007 | Member, later Chair, UN Panel of Experts on Côte d’Ivoire |
+| 2001-2003 | Member, UN Panel of Experts on Liberia |
+| 1993-2010 | Senior Researcher, Business and Human Rights, Human Rights Watch (part-time) and formerly Researcher/Senior Researcher, Arms and Africa Divisions, Human Rights Watch (full-time) |
+| 1999-2002 | Associate Fellow, British-Angola Forum, Chatham House |
+| 1997 | MacArthur NGO Fellow, Department of War Studies, King’s College, University of London |
+| 1994-2000 | Research Associate, Queen Elizabeth House, University of Oxford |
+| 1994 | Electoral officer, UNOMOZ, Mozambique |
+| 1992 | Electoral officer, UNAVEM II, Angola |
+| 1990-1993 | Africa Analyst, Control Risks |
+| 1990 | Consultant, Centre for Southern African Studies, University of York |
+| 1989 | Research Assistant, National Museums and Monuments, Masvingo, Zimbabwe |
+| 1988 | Graduate Scholar, British Institute in Eastern Africa, Nairobi, Kenya |",www.chathamhouse.org,2025-03-31,24,Alex Vines | Chatham House – International Affairs Think Tank,article,0.04899588631,27,264,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/10-germany-internationalist-vision-crisis,false,Reports on a specific topic (competing visions of international order) with analysis and factual reporting.,Competing visions of international order | 10 Germany: An internationalist vision in crisis,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 10 Germany: An internationalist vision in crisis,article,0.1369081434,79,430,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/06-brazil-sees-opportunity-multipolar-order,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order | 06 Brazil sees opportunity in a multipolar order,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 06 Brazil sees opportunity in a multipolar order,article,0.1443125179,82,427,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/08-continuity-and-non-alignment-shape-indonesias,false,Reports on a specific topic (competing visions of international order) with analysis and factual reporting.,Competing visions of international order | 08 Continuity and non-alignment shape Indonesia’s worldview,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 08 Continuity and non-alignment shape Indonesia’s worldview,article,0.1241327664,88,425,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/13-envisioning-future-international-order,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order | 13 Envisioning the future international order,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 13 Envisioning the future international order,article,0.1030907871,53,407,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/05-india-non-western-not-anti-western-worldview,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,"Competing visions of international order | 05 India: A non-Western, not anti-Western, worldview",Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,"Competing visions of international order | 05 India: A non-Western, not anti-Western, worldview",article,0.1341699743,99,465,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/04-how-sudans-gold-sector-connects-regional-conflict-ecosystem,false,Reports on a specific real-world event (Sudan civil war) with news-style reporting,Gold and the war in Sudan | 04 How Sudan’s gold sector connects to a regional conflict ecosystem,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | 04 How Sudan’s gold sector connects to a regional conflict ecosystem,article,0.1714215228,134,405,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/03-gold-production-and-trade-during-war,false,Reports on a specific real-world event (Sudan civil war) with news-style reporting,Gold and the war in Sudan | 03 Gold production and trade during the war,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | 03 Gold production and trade during the war,article,0.1348712385,83,360,338.8064516
+https://www.chathamhouse.org/2021/04/steps-enable-middle-east-regional-security-process,false,"Reports on a specific topic (Middle East security) with analysis and recommendations, presented in a news-like format.",Steps to enable a Middle East regional security process,"Reviving the JCPOA, de-escalating conflicts and building trust","This paper draws on a set of interviews conducted, on condition of confidentiality, with 210 subject-matter experts and current and former policymakers from 15 Middle East and key external countries.
+
+A regional security framework is urgently needed to lower tensions, resolve conflicts and reduce regional competition across the Middle East. Based on their analysis of interviewees’ responses and recommendations, the authors argue that regional stability can and must be built, but the point at which a regional security process can be mapped out can only be arrived at through discussion, de-escalation and conflict resolution involving all regional actors, enabled by critical external partners.
+
+Now is the time to act. A foundational step lies in the US administration’s re-engagement with the JCPOA and Iran’s return to compliance. But recommitting to the JCPOA cannot be an end in itself. A ‘JCPOA plus’ process must lengthen and strengthen the deal. Regional challenges relating to Iran’s interference beyond its borders can best be managed through multilateral negotiating tracks. Alongside lie crisis-resolution tracks – focusing on the wars in Yemen and Syria, building greater solidarity among the GCC countries, and the Israel–Palestine conflict – and the creation of meaningful confidence-building measures.",www.chathamhouse.org,2025-04-09,15,Steps to enable a Middle East regional security process | Chatham House – International Affairs Think Tank,article,0.05026797714,16,311,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/09-turkey-seeks-vision-fit-multipolar-world,false,Reports on a specific topic (competing visions of international order) with analysis and factual reporting.,Competing visions of international order | 09 Turkey seeks a vision fit for a multipolar world,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 09 Turkey seeks a vision fit for a multipolar world,article,0.1361695153,74,418,338.8064516
+https://www.chathamhouse.org/about-us/our-people/andrew-payne,false,"This is a biography page, not a news article",Andrew Payne,"Andrew Payne is a Research Director covering the work of the Europe, Russia and Eurasia, UK in the World, US and the Americas Programmes, and the Latin America Initiative. Beyond his role at Chatham House, he is a lecturer in foreign policy and security at City, University of London, and a research associate at the University of Oxford, where he was previously the Hedley Bull research fellow in international relations.His research examines the influence of domestic politics on US foreign policy, military strategy and civil–military relations. He is the author of War on the Ballot: How the Election Cycle Shapes Presidential Decision-Making in War (Columbia University Press, 2023), as well as several articles in leading academic journals, including International Security, Presidential Studies Quarterly, and Politics. He is a frequent contributor of expert analysis on US politics and policy, with bylines in Foreign Affairs, Foreign Policy, The Washington Post and The Sunday Times.His writing, commentary and research has also featured in a range of international media, including The Atlantic, USA Today, Newsweek and Voice of America.Andrew earned both his DPhil (PhD) and MPhil in International Relations from the University of Oxford and holds a BA in History from the University of Cambridge.","# Dr Andrew Payne
+
+Research Director, Europe, Russia and Eurasia, UK in the World, US and the Americas Programmes
+
+## Biography
+
+Andrew Payne is a Research Director covering the work of the Europe, Russia and Eurasia, UK in the World, US and the Americas Programmes, and the Latin America Initiative.
+
+Beyond his role at Chatham House, he is a lecturer in foreign policy and security at City, University of London, and a research associate at the University of Oxford, where he was previously the Hedley Bull research fellow in international relations.
+
+His research examines the influence of domestic politics on US foreign policy, military strategy and civil–military relations. He is the author of *War on the Ballot: How the Election Cycle Shapes Presidential Decision-Making in War* (Columbia University Press, 2023), as well as several articles in leading academic journals, including *International Security*, *Presidential Studies Quarterly*, and *Politics*.
+
+He is a frequent contributor of expert analysis on US politics and policy, with bylines in *Foreign Affairs, Foreign Policy, The Washington Post* and *The Sunday Times*.
+
+His writing, commentary and research has also featured in a range of international media, including *The Atlantic, USA Today, Newsweek *and *Voice of America*.
+
+Andrew earned both his DPhil (PhD) and MPhil in International Relations from the University of Oxford and holds a BA in History from the University of Cambridge.",www.chathamhouse.org,2025-04-15,9,Andrew Payne | Chatham House – International Affairs Think Tank,article,0.03357263514,14,232,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/summary,false,Reports on a specific real-world event (Sudan civil war) and its connection to the gold trade.,Gold and the war in Sudan | Summary,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | Summary,article,0.05923882972,12,277,338.8064516
+https://www.chathamhouse.org/about-us/our-people/nayana-prakash,false,"This is a biography of a person, not a news article.",Nayana Prakash,"Dr Nayana Prakash is a Research Fellow in the International Security Programme and an Associate Editor of the Journal of Cyber Policy. She holds a PhD from the Oxford Internet Institute, where her research focused on digital platforms in India and creative uses of technology in the region.Nayana’s primary expertise is in technology governance in India and the geopolitics of technology in the Global South. She has written and researched widely on issues relating to dis- and misinformation, narrative manipulation on social media, AI in the workplace, and cybersecurity for vulnerable groups.","## Biography
+
+Dr Nayana Prakash is a Research Fellow in the International Security Programme and an Associate Editor of the Journal of Cyber Policy. She holds a PhD from the Oxford Internet Institute, where her research focused on digital platforms in India and creative uses of technology in the region.
+
+Nayana’s primary expertise is in technology governance in India and the geopolitics of technology in the Global South. She has written and researched widely on issues relating to dis- and misinformation, narrative manipulation on social media, AI in the workplace, and cybersecurity for vulnerable groups.",www.chathamhouse.org,2025-04-03,21,Nayana Prakash | Chatham House – International Affairs Think Tank,article,0.03033086936,9,236,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/03-russia-stakes-global-ambitions-regional-dominance,false,Reports on a specific topic (competing visions of international order) with a news-style reporting,Competing visions of international order | 03 Russia stakes global ambitions on regional dominance,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | 03 Russia stakes global ambitions on regional dominance,article,0.1452533926,98,438,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan,false,Reports on a specific real-world event (Sudan civil war) with news-style reporting,Gold and the war in Sudan,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | Chatham House – International Affairs Think Tank,article,0.06008045793,15,279,338.8064516
+https://www.chathamhouse.org/about-us/our-people/max-yoeli,false,"This is a biography of a person, not a news article.",Max Yoeli,"Max Yoeli is a senior research fellow in the US and the Americas Programme at Chatham House, where his research focuses on US politics, foreign policy, and economic statecraft, as well as long-term global innovation and risk topics. Prior to joining Chatham House, Max served in the US Department of Commerce, where he worked across trade, economic, technology and climate issues. Before serving in government, Max worked as a policy adviser to former US secretary of the treasury Jacob Lew at Lindsay Goldberg, where he covered macroeconomic and geopolitical developments with a particular focus on US fiscal policy, economic statecraft and US-China relations. Previously, he clerked for the Hon. Jesse Furman of the United States District Court for the Southern District of New York and worked at Boies Schiller Flexner and Bridgewater Associates. Max has written across economic, regulatory, and foreign policy issues including, most recently, ‘America’s Last Chance With the Global South: In an Age of Great-Power Competition, Washington Needs the G-20’ (Foreign Affairs, with Leslie Vinjamuri). He earned his JD (cum laude) from New York University School of Law, where he was a Furman academic scholar and won the law and economics prize, and his BA in History from Dartmouth College. Max has also been an MIT seminar XXI fellow and is a member of the bar in New York.","## Biography
+
+Max Yoeli is a senior research fellow in the US and the Americas Programme at Chatham House, where his research focuses on US politics, foreign policy, and economic statecraft, as well as long-term global innovation and risk topics. Prior to joining Chatham House, Max served in the US Department of Commerce, where he worked across trade, economic, technology and climate issues.
+
+
+Before serving in government, Max worked as a policy adviser to former US secretary of the treasury Jacob Lew at Lindsay Goldberg, where he covered macroeconomic and geopolitical developments with a particular focus on US fiscal policy, economic statecraft and US-China relations. Previously, he clerked for the Hon. Jesse Furman of the United States District Court for the Southern District of New York and worked at Boies Schiller Flexner and Bridgewater Associates.
+
+Max has written across economic, regulatory, and foreign policy issues including, most recently, ‘America’s Last Chance With the Global South: In an Age of Great-Power Competition, Washington Needs the G-20’ (Foreign Affairs, with Leslie Vinjamuri). He earned his JD (cum laude) from New York University School of Law, where he was a Furman academic scholar and won the law and economics prize, and his BA in History from Dartmouth College. Max has also been an MIT seminar XXI fellow and is a member of the bar in New York.",www.chathamhouse.org,2025-03-26,29,Max Yoeli | Chatham House – International Affairs Think Tank,article,0.03542239284,12,236,338.8064516
+https://www.chathamhouse.org/2025/03/gold-and-war-sudan/conclusion-and-policy-implications,false,Reports on a specific real-world event (Sudan civil war) with factual information and analysis.,Gold and the war in Sudan | Conclusion and policy implications,How regional solutions can support an end to conflict,"The gold trade connects Sudan’s civil war to the wider region and highlights the roles that commodities play in perpetuating violent conflict. Even before the start of the civil war in 2023, Sudan’s main warring parties – the Sudanese Armed Forces (SAF) and the Rapid Support Forces (RSF) – were in competition for the country’s natural resources. In fact, the fight to control gold assets was one of the drivers of the conflict.
+
+Artisanal and small-scale gold mining (ASGM) makes up the majority of the gold that Sudan produces, most of which ends up in the UAE, either directly or indirectly via neighbouring countries including Chad, Egypt, Eritrea and South Sudan. The UAE and Egypt have significant influence and support opposing parties to the civil war. While both countries benefit in the short term from the gold trade, further fragmentation of Sudan will be detrimental to their long-term goals in the Horn of Africa and Red Sea region. These external actors are key to achieving a sustainable peace in Sudan, but this will require a regional approach and the establishment of an effective international coalition.",www.chathamhouse.org,2025-03-26,29,Gold and the war in Sudan | Conclusion and policy implications,article,0.1102290921,40,285,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/about-authors,false,"Reports on a specific topic (competing visions of international order) with factual analysis and a clear timeframe (since 1945, with a focus on developments up to early 2025)",Competing visions of international order | About the authors,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | About the authors,article,0.1130469332,52,393,338.8064516
+https://www.chathamhouse.org/about-us/our-people/bronwen-maddox,false,"This is a biography of a person, not a news article reporting a specific event.",Bronwen Maddox,"Bronwen Maddox took up the post of Director and Chief Executive of Chatham House in August 2022. Before joining Chatham House, Bronwen was Director of the Institute for Government (2016-2022), an independent think tank based in London promoting better government. From 2010 to 2016 she was editor and chief executive of Prospect, the monthly current affairs magazine. Before that, she served as chief foreign commentator, foreign editor and US editor at The Times, after a period at the Financial Times where she ran award-winning investigations and wrote economics editorials. Before becoming a journalist, Bronwen was an investment analyst in the City and a director of Kleinwort Benson Securities, where she ran its highly-rated team analysing world media stocks. Bronwen is a Visiting Professor in the Policy Institute at King’s College London, Honorary Governor of Ditchley, an honorary fellow of the British Academy, and a council member of Research England, one of the research councils of UK Research & Innovation. She writes frequent op-ed columns for the Financial Times and broadcasts widely. Bronwen has a degree in Politics, Philosophy and Economics from St John’s College, Oxford.","## Biography
+
+Bronwen Maddox took up the post of Director and Chief Executive of Chatham House in August 2022.
+
+Before joining Chatham House, Bronwen was Director of the Institute for Government (2016-2022), an independent think tank based in London promoting better government. From 2010 to 2016 she was editor and chief executive of *Prospect*, the monthly current affairs magazine. Before that, she* *served as chief foreign commentator, foreign editor and US editor at *The Times*, after a period at the *Financial Times* where she ran award-winning investigations and wrote economics editorials.
+
+Before becoming a journalist, Bronwen was an investment analyst in the City and a director of Kleinwort Benson Securities, where she ran its highly-rated team analysing world media stocks.
+
+Bronwen is a Visiting Professor in the Policy Institute at King’s College London, Honorary Governor of Ditchley, an honorary fellow of the British Academy, and a council member of Research England, one of the research councils of UK Research & Innovation. She writes frequent op-ed columns for the *Financial Times* and broadcasts widely.
+
+Bronwen has a degree in Politics, Philosophy and Economics from St John’s College, Oxford.",www.chathamhouse.org,2025-03-31,24,Bronwen Maddox | Chatham House – International Affairs Think Tank,article,0.03870216729,22,242,338.8064516
+https://www.chathamhouse.org/about-us/our-departments/global-governance-and-security-centre,false,"This is a description of a research center and its focus, not a news article reporting a specific event.",Global Governance and Security Centre,We provide authoritative analysis and problem-solving to improve global governance in the context of a fracturing world order.,"The rules and norms that governed the post-1945 order are increasingly challenged. Wars of aggression and coercive statecraft are again prominent. Established and rising world powers compete over who will write the rules to govern the future.
+
+The West is accused of double standards, for instance, over its responses to the wars in Ukraine and Gaza. The United States is proudly taking a transactional approach to international relations. In the context of a fracturing world order, how can global governance evolve, and how can security be improved?
+
+Our work analyses the values and rules that can advance global governance and security and solve global challenges. We explore which elements of the old order can be retained or restored and where new rules can be written. This includes considering the protection and position of smaller and aspiring middle powers and the voices of countries that have previously not shaped global decision-making, particularly those in the Global South.
+
+## Research focus
+
+To improve global governance and reform institutions, the centre draws together our experts on:
+
+- International security;
+- International law;
+- Digital societies;
+- Global health security.",www.chathamhouse.org,2025-04-02,22,Global Governance and Security Centre | Chatham House – International Affairs Think Tank,article,0.07219125172,82,297,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-28,27,Competing visions of international order | Chatham House – International Affairs Think Tank,article,0.06599514925,31,394,338.8064516
+https://www.chathamhouse.org/2025/03/competing-visions-international-order/preface,false,Reports on a specific topic (competing visions of international order) with factual analysis and commentary.,Competing visions of international order | Preface,Responses to US power in a fracturing world,"The ‘liberal international order’ that has been predominant, if often controversial, since 1945 is being challenged as never before. This reflects factors both long-standing and recent: the rise of China; the frustrations and ambitions of countries – including many in the Global South – that associate the US-led liberal international order with deep hypocrisy; inequality within liberal democracies that has given rise to populism; Russian revanchism; and perhaps above all, the US’s more nationalist outlook and disruptive foreign policy since Donald Trump took office for the second time in early 2025.
+
+This paper takes stock of these developments, examines the US’s changing role and ambitions as a global power, and explores how 11 other key states are adapting. It examines how states are positioning themselves in this more fractured world, and how some are seeking to disrupt or even undermine the existing order. The paper, based originally on research for the US National Intelligence Council but revised and updated in this public version, considers how adversaries of the US seek to exploit what they see as the US’s declining global power, or to promote alternative visions. It also examines the challenges for US allies such as France, Germany and Japan, which have long been pillars of cooperative multilateralism but need to develop new ways to protect their interests and project power. And it explores how rising or middle powers, from Brazil to Saudi Arabia to India, are pursuing visions of international order that include elements of non-alignment, strategic autonomy, and selective or transactional cooperation with the current order.",www.chathamhouse.org,2025-03-27,28,Competing visions of international order | Preface,article,0.06581109014,28,392,338.8064516
+https://www.chathamhouse.org/about-us/our-people/clare-wenham,false,"This is a biography of an academic, not a news article.",Clare Wenham,"Clare Wenham is an academic expert in global health security, global health governance and global health policy, and holds the position of Associate Professor of Global Health Policy at London School of Economics (LSE).She has a PhD in International Relations and broadly her research seeks to understand how state and non-state actors prepare for and respond to epidemics, what political challenges there are in the global health architecture and global health diplomacy, and what are the downstream, secondary effects of policies introduced to mitigate epidemics. These can be detailed in three distinct areas: global health security, global health governance, and gender and global health.","## Biography
+
+Clare Wenham is an academic expert in global health security, global health governance and global health policy, and holds the position of Associate Professor of Global Health Policy at London School of Economics (LSE).
+
+She has a PhD in International Relations and broadly her research seeks to understand how state and non-state actors prepare for and respond to epidemics, what political challenges there are in the global health architecture and global health diplomacy, and what are the downstream, secondary effects of policies introduced to mitigate epidemics. These can be detailed in three distinct areas: global health security, global health governance, and gender and global health.
+
+## Past experience
+
+| 2015–present | Associate Professor of Global Health Policy, LSE |
+| 2014–2015 | Research Fellow, LSHTM |",www.chathamhouse.org,2025-03-26,29,Clare Wenham | Chatham House – International Affairs Think Tank,article,0.03080819037,9,235,338.8064516
+https://www.foodnavigator-latam.com/Article/2025/03/25/eu-tariff-delay-gives-hope-for-us-spirits-and-eu-wine/,true,Reports on a specific real-world event (tariff delay) with news-style reporting,De-escalation: What EU tariff delay could mean for the global wine and spirits trade,The EU has delayed the introduction of retaliatory tariffs on American whiskey in the hope of de-escalating the trade war with the US,"The tariffs were originally set to kick in on March 31. The EU has pushed their introduction back to ‘mid-April’ with two objectives: firstly, to lock down the list of products that will be covered by tariffs; secondly in the hope of talking with US officials to de-escalate war.
+
+## EU and US trade: Lots at stake
+
+The EU and US have the largest bilateral trade and investment relationship in the world: worth €1.6 trillion in goods and services in 2023. And EU-US bilateral investment flows top more than €5 trillion.
+
+Around 10 million jobs are supported by this set up.
+
+But this is all in jeopardy as a trade war between the two parties escalates.
+
+US tariffs on steel and aluminum were introduced this month: a 25% tariff imposed on €26bn of EU steel and aluminum exports and covering around 5% of total EU exports to the US.
+
+These are mainly unrelated to the beverage industry, although with implications for beverage cans.
+
+The EU tariffs on American whiskey – alongside other alcoholic products – were then proposed in retaliation to these tariffs.
+
+But President Trump has threatened to further retaliate again with a whopping 200% tariff on Champagne and other European alcohol products, causing alarm among EU and US producers alike.
+
+Marcos Sefcovic, the EU’s trade commissioner, says it should be a priority for both sides to ‘protect and develop’ the important trade relationship between the US and EU: one that is worth trillions of dollars.
+
+“I am convinced that continued engagement and a positive approach is the best way forward,” he said, speaking on Thursday as the EU announced the delay. “However, I have always been clear with my US counterparts that we will react firmly and proportionally if we are hit by unjustified measures.”
+
+The delay, he said, would give EU stakeholders a chance to consult on the future phases of tariffs.
+
+“In light of the recent announcement that the US is planning to introduce additional tariffs on 2 April, we are now considering to align the timing of the two sets of EU countermeasures, so we can consult with Member States on both lists simultaneously.
+
+“It also gives us extra time for negotiations to try and find a mutually agreeable resolution.”
+
+The delay should allow the EU the time to create a ‘firm, proportionate, robust and well-calibrated response’ to US tariffs, he added.
+
+The US spirits industry has welcomed the delay in the introduction of tariffs on their products.
+
+“This is a very positive development and gives US distillers a glimmer of hope that a devastating 50% tariff on American whiskey can be averted,” said Chris Swonger, Distilled Spirits Council President and CEO, also speaking on Thursday.
+
+“We urge the EU and US to reach an agreement that will return and safeguard zero-for-zero tariffs for spirits trade, benefitting the spirits and hospitality sectors.”",www.foodnavigator-latam.com,2025-03-25,30,EU tariff delay gives hope for US spirits and EU wine,article,0.01389423831,20,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/22/the-international-dubai-chocolate-pistachio-shortage/,true,"Reports on a specific real-world event (Dubai chocolate craze) and its impact, with news-style reporting",Dubai chocolate craze causes global pistachio shortage and scams,The rave Dubai chocolate trends has sent the confectionery industry and consumers into a spin as they try to cash in on and get a taste of the latest chocolate trend,"TikTok famous Dubai chocolate is being blamed for an international pistachio nut shortage after manufacturers scrambled to snap up stocks to satiate consumer demand.
+
+The social media phenomenon Dubai chocolate is a chocolate bar filled with crispy knafeh pastry (angel hair), pistachio creme and tahini spread. It was first launched in 2021 by Dubai-based Fix Dessert Chocolatier.
+
+Pistachio prices have since tracked upwards from €6.65 ($7.65) a pound last year to €8.96 ($10.30) this year, with experts saying growers and traders are “tapped out”.
+
+Exports of pistachios from Iran, the world’s second-largest producer, to the UAE have risen by 40% in the six months to March 2025, compared to total 2024 exports, the country’s customs office states.
+
+## US pistachio supplies down
+
+Heightened demand has come at the wrong time, especially in lead export country the US, where pistachio supplies have fallen 20% in the 12 months to February, data from the country’s Administrative Committee for Pistachios shows.
+
+“There wasn’t much in supply, so when Dubai chocolate comes along, and chocolatiers are buying up all the kernels they can get their hands on, that leaves the rest of the world short,” Giles Hacking from nut trader CG Hacking told the Financial Times.
+
+Brands have jumped on the viral trend, firing out their own iterations at pace.
+
+Variations include:
+
+- Fix Dessert Chocolatier – maker of the the original ‘Can’t Get Knafeh of it’
+- Omba Pistachio Cream
+- Hotel Chocolat
+- Lindt
+- Real Dubai Chocolate
+- Top Tier
+- Petek
+- Maison Samadi
+- Lidl
+- Farhi
+- Rifai
+- Søstrene Grene
+
+Pistachio’s price hikes come as cocoa prices hit record highs earlier this year. Cocoa prices touched €8.98/kg in December 2024 ($10.32), only to rise further and reach €9.35/kg ($10.75) the next month.
+
+## Dubai chocolate scams on the rise
+
+The virality of Dubai chocolate, along with commodity cost increases, has given license to scammers seeking to con consumers out of their money with imitation products.
+
+A series of websites imitating legitimate Dubai chocolate trades, including Fix Dessert Chocolatier, are operating and catching shoppers unawares.
+
+“Scammers are often quick to capitalise on trends, and the Dubai chocolate craze is a prime example of this,” warns Olga Svistunova, expert at cyber security specialist Kaspersky.
+
+Scammers are taking advantage of companies, such as Fix, which do not trade outside of the UAE by promising consumers access to the products through illegitimate sites and social media groups.
+
+However, “we don’t currently offer international shipping or retail outside the region”, says a Fix spokesperson.",www.foodnavigator-latam.com,2025-04-22,2,The international Dubai chocolate pistachio shortage,article,0.01245922851,17,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/global-food-tech-awards-2025-americas-finalists-and-winners-announced/,true,Reports on a specific event (Global Food Tech Awards 2025) with factual details and announcements.,Global Food Tech Awards 2025: Innovation shines in Americas heat as finalists announced,"The inaugural Global Food Tech Awards kicked off with the Americas heat, spotlighting 10 breakthrough start-ups and naming Hydrosome Labs as the regional winner. Discover the finalists, runners up, and what's next for this global innovation competition.","Hydrosome Labs – a Chicago-based start-up that uses a natural, chemical-free microbubble process to enhance fermentation performance – has taken the top spot in the first heat of the Global Food Tech Awards 2025. This innovative food tech start-up has developed a groundbreaking technology utilizing ultrafine bubbles and nanobubbles to improve precision fermentation capacity and accelerate cell growth.
+
+The awards, which are organized by FoodNavigator, aim to spotlight innovation and excellence in the food tech ecosystem across three regions – the Americas, EMEA and APAC – with the ultimate goal of celebrating solutions that could shape the future of food and drive food tech innovation.
+
+## High-impact innovation
+
+The Americas heat attracted a strong field of entries, which were assessed by a panel of five expert judges:
+
+- Sara Eckhouse, executive director at FoodShot Global
+- Bill Aimutis, co-director & chief operating officer at the Bezos Center for Sustainable Protein
+- Elizabeth Crawford, senior editor at FoodNavigator
+- Jane Lee, global leader in strategic innovation at Cargill
+- Steven Finn, co-managing partner at Siddhi Capital
+
+From a strong field of submissions, the judges shortlisted ten finalists and from this cohort, named two impressive runners-up and one overall winner who won the opportunity to pitch to industry leaders and investors on stage at the Future Food-Tech event in San Francisco on March 13.
+
+### What are The Global Food Tech Awards 2025?
+
+The Global Food Tech Awards drives food tech innovation and investment, showcasing groundbreaking solutions that address critical challenges in the food industry. From precision fermentation and ultrafine bubble technology to platforms tackling food waste and enhancing nutritional profiles, these awards highlight the diverse and impactful innovations shaping the future of food.
+
+If your firm has fewer than 20 employees, is less than five years old and is headquartered in either EMEA or APAC there’s still time to enter this year's competition. EMEA heat opens in April 2025, while the APAC heat kicks off in August 2025.
+
+Hydrosome Labs topped the scoring across all five key criteria: scalability, sustainability, novelty, market opportunity and the all-important X factor with the judges describing its innovation as impressively simple, scalable with wide-ranging potential applications.
+
+“Hydrosomes seems like a key enabling technology for lots of other innovations,” said judge Sara Eckhouse, executive director at FoodShot Global.
+
+Bill Aimutis, co-director & chief operating officer at the Bezos Center for Sustainable Protein, agreed: “Technology to create nano-sized carbonated water is not novel but its use in precision fermentation could be interesting if it can demonstrate faster fermentation times and end-product production.”
+
+## Runners up: Careit and Marine Biologics
+
+Two runners-up were celebrated for their impressive entries, too.
+
+Careit, a food donation and rescue software platform, was applauded for its impact on reducing food waste by simplifying how businesses and institutions can donate surplus goods directly to local nonprofits. The platform effectively serves as a food surplus marketplace, connecting donors with recipients efficiently.
+
+Judge Jane Lee praised the firm’s clever cross-sector application of pharmaceutical molecule discovery processes to food. Meanwhile, Steven Finn suggested the company could unlock even more potential by integrating write-offs for donating businesses to cover logistics costs.
+
+Also named runner-up was Marine Biologics, a company using fermentation and cheminformatics to transform seaweed into a programmable biomass that can be used as a clean ingredient in food and beverages. Its innovative approach aims to enhance the nutritional profile of products while improving texture and taste.
+
+Judges were intrigued by the company’s Macrolink system and its cross-industry potential. Sara Eckhouse said she was impressed but raised an important point about how processing might impact nutritional value – a question Marine Biologics is already working to address.
+
+## Announcing the Americas heat finalists
+
+Alongside the winner and runners up, the judges also recognised these seven food-tech startups for their ground-breaking approaches to food and ag tech:
+
+**AQUA Cultured Foods** The world’s first fish-free seafood made using fermentation, focusing on food texture improvement and taste enhancement.
+
+**Better Juice** A patented technology that reduces sugars in fruit juice by converting them into non-digestible fibres, addressing the growing demand for sugar reduction in beverages.
+
+**DProtein** A tasteless, odourless alternative protein made via yeast fermentation – with no plants or animals involved.
+
+**Future Biome** Using AI and fungi to create prebiotics that support gut health and inflammation reduction through diet.
+
+**Kresko RNAtech** Unleashing the power of dietary RNAs to enhance cellular and metabolic health.
+
+**RegenCrops AI** Helping farmers unlock higher prices and carbon credits with AI-driven sustainability certification.
+
+**Soiltech Wireless** Smart hardware and software that connects growers and processors to reduce food waste.
+
+Along with our winners and runners up, these innovations will compete with their counterparts in APAC and EMEA for the chance to be crowned The Global Food Tech Awards 2025 world champion in December.",www.foodnavigator-latam.com,2025-03-25,30,Global Food Tech Awards 2025: Americas Finalists and Winners Announced,article,0.0214647495,26,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/03/food-and-drink-industry-heading-towards-melt-down-insiders-warn/,true,Reports on a specific real-world event (warning from industry insiders) with news-style reporting,Food industry ‘disaster’ imminent investors warned by insiders,"The food and drink industry is heading towards a huge climate-driven meltdown, but the industry is refusing to reveal the true scale of the issue to investors and outsiders.","The food industry is heading towards a commodity crisis and too little is being done to mitigate the predicted meltdown, an anonymous group of senior industry professionals has warned.
+
+In a memo released to food and drink industry investors this morning, the group known only as Track x Food has called on investors to “explore the resilience” of disaster preparedness levels of the food companies they own or have shares in.
+
+After meeting in secret for 18 months, the group, who combined have worked for over 50% of the UK’s leading grocery suppliers in senior positions, many for 20 or more years, have spoken out about the risk to future food and profit.
+
+“We are releasing this memo because we have reached a moment of threat to food security like non other we have seen,” the group writes in the memo, coordinated by Ned Younger at Inside Track.
+
+Food and drink production is under significant threat, with the sector unable to rely on the yield, quality or predictability of supply from most major sourcing regions in the coming years.
+
+## What is threatening food production and profit?
+
+Soil degradation, extreme weather events, global heating and water scarcity are all contributing to a harrowing future, claims Track x Food.
+
+Food and drink manufacturers have “sub-scale” risk mitigation strategies in place, but are being “assured by major audit & assurance firms and therefore giving false confidence to investors”.
+
+Several key factors are feeding the sorry situation, the secret society writes. The competitive nature of the UK’s food industry is one such factor, followed by ill-equipped senior teams and boards, insufficient consideration for long term issues and “bias towards pleasing shareholders instead of being honest”.
+
+Most of the three main strategies presented to investors to mitigate or resolve the main problems facing the future of food are insufficient, the group also suggests.
+
+These include finding alternative sourcing regions, investing in resilience of current sourcing and investing in alternative food sources.
+
+### The memo
+
+""We are releasing this Memo because we have reached a moment of threat to food security like none other we have seen. Yield, quality, and predictability of supply from many of our most critical sourcing regions is not something we will be able to rely upon over the coming years. The data on degrading soil health, water scarcity, global heating and extreme weather events back up what we are seeing from within the system: an interconnected set of crises.
+
+These crises will have a meaningful commercial impact on our businesses…
+
+Mitigation strategies meanwhile are simply not commensurate with the level of the risk we are facing. And yet they are being presented to investors as a fitting ‘solution’ to the situation we are in.""
+
+The UK’s Food and Drink Federation said the industry’s role in reducing its own environmental impact was recognised.
+
+“Last year we set out ambitious net zero and nature restoration targets for 2030, including contributing to the UK’s Nature Positive ambition to halt and reverse nature loss by 2030,” a spokesperson said.
+
+“We want to work collaboratively with government as it develops its Food Strategy to achieve a more sustainable food system, whilst ensuring the resilience of the sector and maintaining the UK’s food security.”
+
+## How will investors respond to climate threats?
+
+However, some investment firms have already taken the memo’s claims seriously, urging others in the sector to do the same.
+
+“We urge our colleagues in the investment industry to leverage their unique capabilities as investors to address this otherwise intractable sustainability challenge‚” says CCLA investment management’s director of stewardship Amy Brown.
+
+Others have called the memo a “wakeup call”, saying investors may not be getting all the information they need, according to Planet and Carbon Tracker founder Mark Campanale.
+
+Legal consultants have pointed out businesses will be required to take action through new regulation. “As the climate and nature crises accelerate, large food retailers and agribusiness are becoming exposed to a greater range of legal and transition risks,“ says Harj Narulla, barrister at climate law specialists, Doughty St Chambers.
+
+“Under new climate and environmental regulation in Europe and the UK, companies will have more stringent climate and environmental reporting and due diligence obligations. These obligations increase the prospects of litigation, including against board directors for potentially breaching their fiduciary duties to shareholders,” adds Narulla.",www.foodnavigator-latam.com,2025-04-03,21,"Food and drink industry heading towards melt down, insiders warn",article,0.01787487331,26,92,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/ai-is-taking-over-snack-production-revolution-or-risk/,true,"Reports on a specific topic (AI in snack production) with factual information and expert quotes, in a news-like format.",AI is taking over snack production: Revolution or risk?,"AI is streamlining everything from recipe development and quality control to supply chain efficiency and sustainability. But as intelligence reshapes the way we produce food, how will manufacturers balance innovation with transparency, cost and consumer expectations?","A 2024 research study published in Food Chemistry identifies the transformative power of artificial intelligence (AI) in the food industry. Undertaking a review of the technology, the researchers find AI can provide advantages to food quality, safety and supply chain efficiency. AI innovations are also expected to revolutionise sustainability and efficiency in the broader industry. However, tackling transparency, data privacy and cost integration concerns is vital to encouraging AI adoption.
+
+The broader integration of AI and big data in the food industry is significant, valued at $6.86 billion in 2022 and projected to reach $ 269.92 billion by 2032, according to Emergen Research. In a 2024 blog, consulting firm Deloitte referenced a study that indicates the uptake of AI in the F&B will grow at an annual rate of 38% between 2024 and 2029, and has the potential to reduce production costs by almost 20% in the agriculture sector.
+
+Given that the global bakery and snacks sectors are substantial - estimated at $ 536.4 billion and $1.450 billion, respectively, in 2023 - both are poised to benefit from AI-driven innovations, reshaping everything from product development and production processes to marketing strategies and consumer engagement. “AI streamlines the entire production process while giving operators a deeper understanding of the factory floor,” says Ian Hodgson, systems GM at Ishida.
+
+## Rethinking production
+
+AI is improving efficiency and challenging traditional ways of working by honing in on production and supply chain optimisation. Once installed, AI systems learn what the business considers normal and highlight any changes to that pattern. “With this knowledge, bakeries and snack manufacturers can improve their throughput and overall equipment effectiveness (OEE) through a single piece of software,” adds Hodgson.
+
+Sorting machines innovator and post-harvest food solutions provider Tomra Food uses AI-driven sorting, grading and packing solutions to improve efficiency and lower waste in food production. Japanese food equipment and software leader Ishida has launched a remote production system incorporating advanced AI capabilities to enable production monitoring and better decisionmaking.
+
+Food manufacturers are implementing AI with automation to elevate the benefits of the two technologies. One perhaps surprising advantage of introducing these into the production environment is that they can maintain the handcrafted quality and creativity that consumers expect from their finished food products.
+
+Namely, AI and automation can maintain consistent product quality. “The software will notify businesses if an error on the production line impacts standards, such as the oven being too warm or machines dispensing too many ingredients,” says Hodgson. Food managers can then quickly correct any potential issue to ensure consumers enjoy a high-quality product.
+
+While AI systems are integrated into bakery and snack production lines, they will evolve to fully understand what the business considers standard practice and suggest ways to optimise throughput. “This modification will allow businesses to further improve their way of working, generating more product and increasing revenue,” Hodgson adds.
+
+## Ramping up innovation
+
+AI is also extending beyond the manufacturing environment to product development.
+
+For example, European premium sweet bakery manufacturer Mademoiselle Desserts has partnered with F&B AI platform Tastewise to develop AI-generated flavour combinations, resulting in the launch of Blackberry & Mascarpone Cake.
+
+Meanwhile, Mondelēz International uses AI to help design recipes faster and more precisely. The snacking giant has used AI to help craft 70 new products, including its Gluten-Free Golden Oreo.
+
+AI is also enabling brands to maximise flavour. Bakery, patisserie and chocolate industry leader Puratos uses AI to analyse consumer trends and assist pâtissiers in crafting new flavour profiles and aesthetic designs. Italian ice cream creator Terra Gelateria is pioneering AI-generated flavours such as white chocolate with balsamic berries & black pepper to tap into consumers’ eclectic taste interests.
+
+“The next step is for bakery and snack businesses to embrace the AI revolution and recognise the benefits it could have for their company,” says Hodgson.
+
+## Fears around AI development
+
+While AI has the potential to advance organisations in various ways - from quality control to generating more profit and even enhancing marketing strategies and consumer engagement - it does stir up some insecurity. A leading fear around the uptake of the technology is that AI-driven efficiency will lead to job losses. However, says Hodgson, implementing AI has the potential to create new opportunities in research and development (R&D) and heighten tech-driven food production, as the software can oversee every aspect of the production line while it’s active. “Although it can notice issues a lot quicker than an operator, people will still be required to OEE, meaning jobs will not be at risk if AI is integrated into a business,” he adds.
+
+Regulatory uncertainty is also a prominent issue affecting the more expansive food production and supply chain landscape. A shift in legal requirements has the power to influence AI-powered food development. The UK, for example, has yet to establish general statutory regulations for AI, but government has published guidance, highlighting safety and security.
+
+“In the future, we may see official regulation, but the government has stated it aims to take a ‘pro-innovation’ approach, allowing food manufacturers to harness its potential for their production lines and supply chain,” Hodgson shares.
+
+## Study:
+
+Vilhouphrenuo Zatsu, Angel Elizabeth Shine, et al. Revolutionizing the food industry: The transformative power of artificial intelligence-a review, Food Chemistry: X, Volume 24, 2024, 101867, doi.org/10.1016/j.fochx.2024.101867.",www.foodnavigator-latam.com,2025-03-25,30,AI is taking over snack production: Revolution or risk?,article,0.02302159046,22,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/26/japan-to-establish-mechanism-for-food-price-hikes-in-hopes-of-reducing-backlash/,true,Reports on a specific real-world event (Japanese government establishing a mechanism for food price hikes) with news-style reporting,Pricing pains: Japan government to set system for food price hikes,The Japanese government will establish a mechanism for food price hikes in an attempt to the limit the backlash when cost increases are passed on to consumers.,"Japan, like many other markets worldwide, has felt the impacts of rising production and logistic costs in recent years, further compounded by inflationary pressures and poor currency exchange rates.
+
+The government has found that these more of these rises in costs will be passed on to consumers this year, so has announced that a mechanism to control these hikes will be introduced.
+
+“The Ministry of Agriculture, Forestry and Fisheries (MAFF) will support efforts to establish a mechanism to determine food prices locally, in order to ensure the smooth process of passing on cost increases to final product price hikes,” MAFF said via a formal statement.
+
+“These cost increases will be from the processes of food production, manufacturing and distribution, as a direct result of increases in raw material costs, energy costs and more.
+
+“This mechanism will take reasonable production costs into account in order to ensure fairness when determining product prices, and will serve to foster understanding amongst consumers when the price hikes take place [so that] all relevant parties can easily proceed with passing on these costs where necessary.”
+
+Approximately JPY52mn (US$353,000) has been allocated as part of Japan’s FY2025 Agriculture, Forestry and Fisheries Budget to do this.
+
+“We will first conduct a thorough survey of the cost structure and transaction prices at each stage of the agrifood supply chain in order to determine the appropriate cost indicators at each stage,” said the ministry.
+
+“There will also be a survey on the actual transactional situations that all relevant parties take part in within the food system, including price negotiations, contract agreements, and so on to determine how cost hikes are being passed through to the final product prices.
+
+“More research and demonstrations on cost indexes and their methods of usage within the food system will also be a priority.”
+
+Cost indexes are tools used to balance the trade off between time-related costs and fuel costs, and can be used to estimate the impacts of rises in energy costs on areas such as transportation and logistics cost increases.
+
+**Consumer concerns**
+
+An even more concerning issue for the government at this point is the potential lashback from consumers in the event of mass price hikes, particularly when it comes to essentials such as food items, and MAFF is determined to ramp up the transparency of the entire process in order to minimise the risk of this happening.
+
+“It is important to provide conusmers with detailed information on the practical processes that go into food production, manufacturing, and distribution, as well as the cost structure and background operations,” it said.
+
+“This is the only way that the food industry will be able to truly foster understanding with consumers regarding rising costs, [as they want assurance that] they are not being unfairly subjected to price hikes.
+
+“MAFF will also work on verifying any changes in purchasing behaviour related to the dissemination of such information by food businesses, [to determine] the best method to establish this understanding with consumers.”",www.foodnavigator-latam.com,2025-03-26,29,Japan to establish mechanism for food price hikes in hopes of reducing backlash,article,0.01449141875,17,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/26/top-10-new-food-and-beverage-trends-in-2025/,false,"The article discusses trends, not a specific event.",Top 10 rising food and beverage trends for 2025,"From the weight-loss boom to must-have sweet treats, we discover the top 10 trends dominating food and beverage in 2025.
+","Food and beverage trends are everywhere, with new colours, flavours, eating styles and diets topping the charts every year.
+
+Here’s a rundown of the top 10 trend dominating food and beverage in 2025.
+
+## 1: JOMO (Joy Of Missing Out)
+
+The Joy Of Missing Out, or JOMO, is all about enjoying the comforts of home, without worrying about what’s happening elsewhere – parties, concerts etc.
+
+It’s been growing in popularity since the Covid-19 pandemic, when consumers spent all their time either cooking at home or ordering in.
+
+“Who needs to go out, when you can have restaurant quality meals, top notch cocktails, and barista grade coffee at home,” says Charles Banks, director and co-founder of TheFoodPeople.
+
+### The trend is defined by staying home and enjoying:
+
+**Cafecore:**Homemade barista-style coffee, with consumer understanding of microlot, heirloom, grind size, crema colour and extraction rate growing**Home happy hour:**Pre-portioned, ready-to-pour, bar-quality drinks containing everything from high proof to zero proof**Easy entertaining:**Ordering takeaways or oven cooking pre-prepared meals**Grandma core:**A nostalgic baking style focusing on high-quality ingredients and retro-style cakes including Battenburg, scones and traybakes**Restaurant-quality:**Premiumised foods, with chef-driven ranges, global larder, and fresh foods dominating**Comfort Bowls:**The comfort food trend is boosting sales of hearty and warming dishes like soups, stews and ramens
+
+## 2. Omnivore
+
+Instead of choosing between meat or plant-based, omnivores are more flexible. However, they maintain a ‘less and better’ approach. In other words they eat fewer animal-based products like meat, fish and eggs, and ensure they’re of a high quality, taking provenance, welfare and sustainability into account, when they do.
+
+The omnivore trend is also focussed on simple ingredients such as roasted vegetables and grass-fed beef.
+
+Mushrooms, mycelium and mycoprotein are also gaining popularity, while the dairy sector is stepping into the hybrid space with hybrid milks, cheeses and and butters.
+
+## 3. Big fusion
+
+Fusion foods and multi-cuisine cooking is on the rise, as chefs from around the world share flavours, techniques and ideologies.
+
+“This is more than a mere mash-up of ideas,” says TheFoodPeople’s Banks. “These creations come from a place of knowledge and authenticity, prepared by cooks who understand the cuisine.”
+
+### Themes include:
+
+**Twisted Italian:**Italian favourites including pizza, cacio e pepe , lasagna and risotto, but with a global flavour twist**Japan meets world:**Japanese cuisine is already hugely popular, and is evolving as it travels across the globe**Pan Asian:**The fragrant, vibrant, flavourful foods of East and Southeast Asia combined**Mexican-ish:**Popular Mexican foods such as tacos, burritos and nachos are being used as a base for a variety of international cuisines such as Pakistani-Mexican fusion lamb sheesh and chicken tikka smashed tacos
+
+## 4. Crave worthy
+
+This is very much the ‘more is more’ trend, defined by oversized and overfilled foods like doughnuts and milkshakes.
+
+It also includes extravagant extras like salads topped with a duck fat dressing, and piled high with cheese.
+
+“This is not-for-everyday, over-the-top indulgence, with the likes of gourmet chilli dogs, raclette cheese burgers, fully loaded tex mex nachos, and oversized chocolate bars,” says TheFoodPeople’s Banks.
+
+## 5. Weight loss
+
+In stark contrast to number 4, the weight-loss trend is back and it’s bigger than ever.
+
+The rise of GLP-1 drugs and myriad new diets, has taken the weight loss industry to a global market value of $142.58bn, with a CAGR of 9.94% (Grand View Research).
+
+“Managing weight has become a central focus for individuals, industry and policy alike,” says TheFoodPeople’s Banks.
+
+### Popular diets include:
+
+## 6. Clean label
+
+The backlash against ultra-processed foods (UPFs) has led to a renewed interest in the clean label trend.
+
+“The debate continues to swirl around the possible impacts of ultra processed foods and forever chemicals,” says TheFoodPeople’s Banks. “Against this backdrop, consumers are turning to products they know and trust, typically with fewer, natural, recognisable ingredients, and with minimal processing.”
+
+### The clean label trend is defined by:
+
+**Brand transparency:**Consumers want to know exactly what’s going into food and beverage products**Ingredients:**The fewer the better. Three to five recognisable, organic ingredients, with minimal processing**App’s and platforms:**Online information, such as the hugely popular app Yuka, are supporting consumer understanding of food and beverage products
+
+## 7. Cut food waste
+
+Efforts to cut food waste continue to grow, with industry placing more importance on it. And now it’s getting help in the form of new technologies.
+
+“Help is on hand via technologies that can extend shelf life, detect and reduce food spoilage,” says TheFoodPeople’s Banks.
+
+And prevention is key, with brands finding innovative new ways to improve operations at all stages of production, from farm to fork.
+
+## 8. Sweet treats
+
+Treat culture is big news as consumers seek affordable rewards during financially challenging times. In other words, they might not be able to afford a holiday but they can afford a slice of cake with a cup of tea in the afternoon.
+
+But it’s not just about any sweet treats. Consumers are truly indulging with gourmet doughnuts and deluxe cookies, as well as nostalgic desserts like banoffee and lemon meringue pies.
+
+### Consumer favourites include:
+
+- Cakes
+- Doughnuts and buns
+- Cookies
+- Ice cream
+- Nostalgic puddings such as rice pudding, and jelly and custard
+- French patisserie
+
+## 9. Snack attack
+
+Snacking is on the rise, as people adopt a more flexible approach to eating, over the more traditional three meals a day.
+
+“We’ve seen a surge in snacking innovation across the fresh, frozen and ambient aisles, from indulgent treats to functional bites,” says TheFoodPeople’s Banks.
+
+What’s more, the rulebook for what constitutes a snack is apparently out the window, with consumers opting for “mini meals” such as savoury bakes, noodles and fully-loaded salads.
+
+## 10: Protein power
+
+Protein, in all its forms, has become a mega-trend in food and beverage, amassing a global market value of $27.5bn and a projected value $47.4bn by 2030 (Statista).
+
+From powders and bars to plant-based products and cultivated meats, consumers and industry are heavily invested in proteins.
+
+### Innovation in proteins:
+
+**Plant-based:**Industry is focusing on producing clean label, whole, nutrient-rich plant-based foods and beverages**Cultivated meats:**Advancements in production processes, reducing costs and increasing production speeds are helping the industry to progress**From thin air:**This groundbreaking technology is created by fermenting specialised microbes, carbon dioxide, hydrogen derived from renewably powered water electrolysis and minerals to produce a nutrient-rich biomass. What’s more it’s been touted as the future of food**Fungi:**Interest in fungi such as mycelium and koji, is growing as understanding of their potential as a protein source increases.",www.foodnavigator-latam.com,2025-03-26,29,Top 10 new food and beverage trends in 2025,article,0.02291361156,31,99,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/01/marine-biologics-data-unlocks-seaweeds-potential/,true,Reports on a specific company's (Marine Biologics) developments and innovations in the food-tech industry.,Into the weeds: Marine Biologics’ data unlocks seaweed’s potential,"Food-tech startup Marine Biologics is turning seaweed into a powerhouse ingredient for functional foods, using predictive modeling and AI to maximize its full potential with precision and consistency.","Food-tech startup Marine Biologics is turning seaweed into a powerhouse ingredient for functional foods, using predictive modeling and AI to maximize its full potential with precision and consistency.
+
+The company is addressing a key challenge in using seaweed as a raw material: the natural variability in chemical composition, explained Sally Aaron, chief commercial officer, Marine Biologics.
+
+### Global Food Tech Awards 2025, Americas heat
+
+Marine Biologics’ work on harnessing seaweed’s compounds to create emulsifiers and texturizers was recognized as runner-up in the inaugural Global Food Tech Awards American heat last month during Future-Food Tech San Francisco. Judges recognized the company’s use of predictive modeling and AI to optimize seaweed-derived ingredients.
+
+While seaweed’s diversity offers a wealth of innovation potential, it also presents consistency challenges for product development, Aaron said.
+
+To overcome this, the company focuses on a deep understanding of the chemical composition of different seaweed species, using data to ensure a stable supply chain while also uncovering new functional applications, she explained.
+
+“Every time we work with a different source of seaweed, we are benchmarking the compound so that we understand what exactly is available in there. That is a huge relief to innovators who are wanting to work with our material” and who will receive a consistent chemical profile each time, Aaron added.
+
+## Getting ‘a little bit more into the weeds’
+
+Rather than refining single molecules, Marine Biologics aims to “take advantage of the chemical diversity within the seaweeds to deliver improved functionality” by leveraging existing data and “look at it in different unique ways,” Aaron said.
+
+Between the “50-plus years of hard chemical data” on broader chemical classes in seaweed varieties and working with seaweed farmers on different varieties, Marine Biologics’ expanding chemical and functional data provides its customers with more than the “nutritional profile,” explained Spencer Serin, chief scientific officer at Marine Biologics.
+
+“It is not enough to say ‘Oh yeah, the carbohydrates are 40%‘” you need to get a little bit more into the weeds and that is something we do with an internal testing strategy and also with external data sets and collaboration,” Serin added.
+
+## Scaling kelp and expanding seaweed varieties
+
+The company’s primary focus is on kelp, sourced from Alaska, where farmers are exploring multiple species by leveraging cultivation techniques suited for these species, Serin said.
+
+While kelp remains the focus, Marine Biologics plans to expand into other seaweed types, including widely cultivated red seaweeds and even invasive species from the Caribbean, he added.
+
+“We want to develop our strategy so that it works with all types of seaweeds. It is relatively agnostic to the form. It is chemical analysis coupled with computation, predictive modeling and different functional properties,” Serin said.
+
+## Bringing seaweed-based ingredients to market
+
+Marine Biologics’ strides over the last year led to team expansion, refined data and introducing seaweed-based innovations to the market.
+
+It recently launched their Super Crude ingredient, a raw material intermediate designed to support novel emulsification systems, which it is actively sampling for customers, Aaron said.
+
+While Marine Biologics’ current priority is emulsification and texture innovation, they see their technology as an “enabler for novel proteins” for companies looking to incorporate high-protein ingredients with better taste and stability, Aarons said.
+
+“How do we use our technology, from a seaweed standpoint, to enable some of these other functional proteins to better exist in application?” she added.
+
+## Future opportunities in functional foods
+
+The company also recognizes seaweed’s potential in fiber and gut health, positioning themselves to support future trends as its AI-driven predictive modeling advances.
+
+Looking ahead, Marine Biologics is focused on integrating cost benchmarking and scalability into their system to streamline adoption, especially as seaweed gains traction in functional foods and across product categories beyond traditional uses, Aarons added.",www.foodnavigator-latam.com,2025-04-01,23,Marine Biologics’ data unlocks seaweed’s potential,article,0.01756933554,22,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/08/us-stockpiles-eu-food-ahead-of-tariffs/,true,Reports on a specific real-world event (US tariffs) with news-style reporting,US increases EU food inventories ahead of tariffs,US businesses have increased the amount of EU food and drink in stock ahead of the 20% tariff on April 9,"US president Donald Trump’s ‘custom tariffs’ came into effect on April 9, seeing the EU burdened with a 20% tax on all imports to the country.
+
+The president’s baseline 10% tariff, which has been applied to the UK and other countries, came into effect on April 5.
+
+Companies across Europe have had little time to prepare for the impact, but exporters across the food and agricultural chain, including potato processors, cheese makers, chocolate manufacturers, beer brewers, wine makers and distillers, now know that their exports to the US will face a 20% import tariff.
+
+## US stockpiling tariff-free products
+
+“We see that companies have already anticipated this, such as through increases in inventories in the US,” says senior sector economist Thijs Geijer at European bank ING.
+
+“This gives companies some room to manoeuvre in the short term.”
+
+Some US consumers have also started to buy double and more of certain products in anticipation of the negative effects caused by the tariffs. Some commentators are likening the situation to the Covid-19 pandemic, where shoppers stockpiled.
+
+Products expected to be bought up include coffee, wine, rice, meat and spices. There’s also an expectation consumers in the States will cut back on luxury items.
+
+The move by US businesses to stockpile EU food and drink prior to the enforcement of tariffs was also a reinforced call from the food industry to continue with trade agreements, he added.
+
+“European producers are in a stronger position compared to American competitors in terms of exports of products such as frozen fries to Mexico and pork to China.”
+
+However, the global producers were unsure of the duration and complexity of the tariffs and therefore unable to plan far enough ahead.
+
+“Before taking further steps, companies will want to know what countermeasures the EU and other US trading partners will come up with,” Geijer added.
+
+Though the European Commission will introduce a series of countermeasures in mid-April, aimed at offsetting the US’s 25% steel and aluminium tariffs.
+
+## How will the EU respond to Trump’s tariffs?
+
+These will be followed by additional packages in response to the new 20% tariff that came into play on April 9.
+
+“Some product-specific countermeasures – such as increased tariffs on bourbon – will not cause much economic damage in the EU,“ said Geijer.
+
+“But it will be painful if such a move provokes a reaction from the US, such as in the form of a 200% tariff on EU beverages.”
+
+However, if the EU imposes US soybean tariffs, the main US agri export to the bloc, US farmers will be wounded and will plant less soy this year.
+
+“At the same time, however, it will also hit the European animal feed industry and drive-up feed prices for livestock farmers,” added Geijer.",www.foodnavigator-latam.com,2025-04-08,16,US stockpiles EU food ahead of tariffs,article,0.01308279942,22,93,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/17/investors-back-purpose-led-snack-startups-for-growth/,true,Reports on a specific topic (investments in snack startups) with factual information and data.,Why investors are hungry for mission-driven snack startups,Investors are increasingly finding the sweet spot in startups that blend snacking with social and environmental purpose,"Investors are looking beyond flavour and today are betting big on mission-driven bakery and snack startups that do more than fill stomachs. These companies are baking in purpose – be it sustainability, nutrition or social good – and that’s a recipe that investors find irresistible.
+
+Mission-driven brands command higher loyalty, justify premium pricing and often land strategic partnerships or exits. Their strong narratives, clear founder purpose and engaged communities build a moat around their business. And in a category where new brands launch constantly, being mission-first cuts through the noise. Whether it’s saving the planet, fighting hunger or making indulgence inclusive, purpose gives startups an edge investors are keen to scale.
+
+## The business case for doing good
+
+Mission-led startups are gaining ground because they align with consumer values and deliver long-term brand loyalty. A 2023 survey by NielsenIQ revealed 82% of global consumers consider sustainability a key purchase driver, while an FMCG Gurus report found over 70% actively seek out healthier snacks with transparent sourcing. That loyalty is the golden ticket for investors seeking stable growth in a volatile economy.
+
+Investor appetite for purpose-led food businesses shows no sign of waning. As Danielle Chaim and Asaf Eckstein argue in their article for the Oxford Business Law Blog, ‘institutional investors are increasingly willing to cede control rights to trusted venture capitalists and founders in startups that demonstrate a clear mission and vision.’ Their trust-based governance model helps explain why mission-driven snack ventures - often rich in purpose but early in traditional performance metrics - are proving attractive to modern investors.
+
+In 2024, global investment in agrifoodtech startups totalled $12.1 billion, according to AgFunder. While that figure marked a modest decline year-over-year, funding in developing markets surged by 63%, reaching $3.7 billion – signalling a growing emphasis on sustainable, inclusive food ventures. Meanwhile, Dealroom reported Q2 2023 foodtech startup investment reached $3.4 billion, rebounding to pre-pandemic levels and indicating sustained investor confidence in health- and sustainability-oriented innovation.
+
+As Matt Truman, CEO of True Global Ventures, noted in a recent report from Impact on Urban Health, “We believe that investing in healthier challenger brands gives our fund an edge.”
+
+Curt Garner, chief customer and technology officer for Chipotle, echoed a similar sentiment in 2023 when the US-based fast-casual restaurant chain company (that’s a pioneer in promoting ethical sourcing) doubled its Cultivate Next venture fund: “Our decision to double our commitment to our Cultivate Next venture fund is a clear indicator that we are investing in the right companies that we can learn from and utilise to improve the human experience of our restaurant teams, farmers, and suppliers.”
+
+## Brands that walk the talk
+
+In 2025, GoodSAM Foods, a woman-led US startup focused on regeneratively grown chocolate and nuts, raised $9 million in a Series A round led by Beyond Impact with participation from Satori Capital and E²JDJ. Its mission – empowering smallholder farmers in Colombia and Kenya through direct trade and agroforestry – exemplifies how a values-based model can drive meaningful investor interest.
+
+UK-based Wildfarmed, which supplies regeneratively grown wheat to bakeries and snack producers, raised £6 million in late 2024. The round was led by LGT Impact Ventures and included backing from Flour Pot Bakery and chef Andi Oliver to support its expansion across Europe.
+
+San Diego-based Chuza is another standout. In 2024, it won the PepsiCo Greenhouse Accelerator (Juntos Crecemos edition), securing a $100,000 grant and six months of mentorship. Its range of spicy dried fruit snacks celebrates Mexican heritage while meeting the growing demand for culturally authentic, better-for-you snacks. Chuza now retails in more than 500 stores across the US.
+
+And Popcorn for the People – a New Jersey-based startup employing neurodivergent adults to craft gourmet popcorn – continues to scale thanks to fresh support from government grants and impact investors committed to inclusive employment models.
+
+Brands tackling hunger, equity and representation are also resonating with investors. Nunbelievable, which donates a meal for every cookie sold, continues to grow through angel investment and crowdfunding. To date, it has delivered over 1.5 million meals in partnership with hunger relief organisations.These ventures don’t just appeal to values-conscious consumers – they offer compelling narratives that can drive loyalty and market differentiation. And in a competitive retail landscape, that emotional connection can translate into strong sales.
+
+## Accelerators fuelling the mission movement
+
+Programmes like Mondelēz’s CoLab, PepsiCo’s Greenhouse and Warburtons’ Batch Ventures are cultivating the next generation of purpose-led bakery and snack brands. These accelerators provide early-stage companies with mentorship, funding and retail pathways – and offer investors a pipeline of validated, innovation-ready startups.
+
+PepsiCo’s backing of Chuza followed its 2024 Greenhouse cohort, while Mondelēz has invested in several CoLab alumni including allergy-friendly pioneer Hu Kitchen. Warburtons, meanwhile, supports better-for-you snacking ventures like Urban Legend and Rootles (a biscuit brand made from root vegetables) through its Batch Ventures initiative.
+
+These tie-ups are about more than capital – they’re strategic investments in what’s next.
+
+In short: Today’s investors aren’t just backing snacks that sell – they’re betting on brands that stand for something. Mission-driven startups are winning on shelves, in hearts and in boardrooms. Purpose isn’t just good ethics: it’s good business.",www.foodnavigator-latam.com,2025-04-17,7,Investors back purpose-led snack startups for growth,article,0.02171007544,21,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/31/how-confectionery-brands-are-turning-single-day-events-into-sweet-sales-seasons/,true,Reports on a specific topic (confectionery sales) with factual information and specific examples.,Beyond the big five: How everyday celebrations are fuelling seasonal confectionery sales,"From Mother’s Day to World Chocolate Day, special occasions are creating powerful promotional windows for confectionery brands. Discover how smart packaging, emotional marketing and seasonal timing are helping brands boost sales without reformulating products.","Special occasion days like Mother’s Day, Lunar New Year and World Chocolate Day are becoming powerful sales drivers for confectionery brands.
+
+With minimal investment and no need for reformulation, these one-day events offer a smart way to repackage existing products, tap into shopper sentiment, and boost seasonal sales. As they grow in impact, they’re starting to rival the five major confectionery seasons – Valentine’s, Easter, Halloween, Christmas and summer. Here are five worth exploring.
+
+## 1. Mother’s Day
+
+With a recent YouGov poll finding that one in five UK consumers choose a sweet treat as their gift for Mother’s Day, it likely brought a welcome boost to confectionery sales on Mothering Sunday which fell on March 30, 2025.
+
+Personalisation is one way to appeal to consumers looking for high-end experiential confectionery for Mothering Sunday. Ferrero-owned UK firm Thorntons (above) leant into this trend with truffles topped with letters of the alphabet to spell a personalised messages and chocolate hearts with space for a hand-iced note.
+
+## 2. Ramadan
+
+Muslims worldwide celebrated Eid al-Fitr over the last weekend of March, marking the end of the religious festival, Ramadan. Sweet treats are important during this time, signifying a time for families and friends to come together and break their fast.
+
+Sales of sugary sweets have increased during Ramadan, Africa News reports. Indulgent confectionery remains popular with shoppers, with sales of traditional Arabic sweets containing nut and fruit ingredients like almonds, coconut, orange blossom water and rosewater peaking during the festival.
+
+Gifting also offers an opportunity with Lindt, for example issuing an Eid tin for customers to fill with an indulgent truffle pick and mix.
+
+## 3. Father’s Day
+
+It’s not only Mother’s Day that proves a big marketing hit for consumer packaged goods brands. Father’s Day also attracts confectionery purchases, with the UK’s Hodge Bank reporting a £800m ($1bn) spend on Father’s Day 2024.
+
+In 2024, research by Global Data indicated that to make the most out of the celebratory occasion, UK retailers need to promote specific products that consumers connect with, such as sharing chocolate. In addition, the data also suggests that retailers and confectioners should start promoting Father’s Day as early as Mother’s Day preparations begin to maximise sales.
+
+For Mars-owned M&Ms its personalisation initiative is evergreen, but promoted around key dates in the calendar such as Father’s Day and which allows customers to print bespoke candy with their dad’s face or name printed on them.
+
+## 4. The Lunar New Year
+
+Globally, the Lunar New Year attracts scores of consumers to the supermarket shelves. Confectionery plays a vital role in the annual celebrations, with sweet candy treats, often called ‘fortune candies’, representing good fortune and a pleasant start to the year ahead.
+
+Brands such as Italian Ferrero Rocher and US Almond Rocha are growing in popularity, with shoppers seeking exquisite, gold packaging synonymous with a premium feel during the Spring Festival. Us-based Sugarfina meanwhile has launched the Year of the Snake Zodiac Candy Tasting Collection (above).
+
+## 5. World Chocolate Day
+
+The annual day dedicated to celebrating chocolate is held on July 7. While its history is rooted in the understanding that this was the day that chocolate was first introduced in Europe some 500 years ago in 1550, it’s also a savvy move for confectioners who typically experience a slump in sales in the warmer months.
+
+World Chocolate Day provides brands with a focal sales and promotional point, drawing shoppers to new brand interactions on social media, in-person tasting events, new at-home consumer chocolate-making kits, new flavour combinations and new chocolate releases.",www.foodnavigator-latam.com,2025-03-31,24,How confectionery brands are turning single-day events into sweet sales seasons,article,0.01513413747,21,98,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/27/nestle-head-of-nutrition-interview/,false,Reports on an interview with a Nestlé executive about business trends.,Nestlé’s nutrition head on declining birth rates and ageing populations,"Nestlé's head of nutrition talks to FoodNavigator about how macro-trends are affecting the business, and how trends are shaping its future. ","Serena Aboutboul is a self described “Nestlé animal”. She’s been with the business for over three decades during a career that’s taken her to Brazil, Mexico and Nestlé’s Switzerland home turf.
+
+During that time, she’s utilised her specialist knowledge to focus on infant nutrition, Nestlé’s Health Science, as well as heading nutrition for EMENA. Now she runs the show for the whole business as Nestlé’s head of nutrition.
+
+With these decades of experience under her belt, she understands more than anyone how shifting demographics are changing demand, removing some opportunities and creating others.
+
+So what are Aboutboul’s pain points and focuses? And how is she tackling the evermoving needs of consumers?
+
+## Infant nutrition continues to grow
+
+Birth rates around the world are on the decline. And this, she says, is putting significant pressure on infant nutrition businesses like Nestlé.
+
+While the level of this decline varies from country to country, it is certainly a key trend in major markets such as Europe and China.
+
+“The headwinds in declining birth rates are putting some pressure on the category,” says Aboutboul. Nevertheless, the category is still seeing “pockets of growth”.
+
+It is being kept alive in part, says Aboutboul, by products aimed at specific health challenges. These niche areas are growing faster than the category as a whole.
+
+For example, products for allergies and intolerances, such as protein intolerance and lactose intolerance, are successful. So are products aimed at babies that are not being breastfed, which aim to prevent inappropriate feeding (with things such as rice water and cow’s milk) by providing babies with the nutrients they’re missing out on.
+
+Beyond this, premiumisation is all the rage. “Premium solutions are also growing faster than the category,” with premium brands like Nan gaining significant market share.
+
+There are obviously children being born, just many parents are having fewer. This means they can focus their resources. This creates even more opportunity to upsell parents to premium products.
+
+Premium infant nutrition offers “superior solutions that are driven and backed up by science”, says Aboutboul.
+
+Parents with fewer children, she suggests, are interested in exploring information about their child’s health themselves, and finding science-backed solutions for their children.
+
+This boom for premium brands is part of the trend towards the “polarisation of consumption,” meaning that markets for premium products and value products are growing, whereas sales of mid-priced products are declining.
+
+Not only are women having fewer children, but they are having children later in life as well. This has the potential to increase risk for mothers. “Later pregnancies may trigger more fertility issues,” explains Aboutboul.
+
+Nestlé’s maternal range, including brands like Materna, have been developed to address and tap into these opportunities. Products launched last year from the brand aim to contribute to fertility, as well as ease certain pregnancy symptoms, such as nausea and vomiting.
+
+However, Nestlé’s infant nutrition products have in the past attracted controversy. Particularly when it comes to sugar content in baby food.
+
+Last year, the NGO Public Eye and the International Baby Food Action Network (IBFAN) published a report which alleged that sugar was found in baby food. This was specifically infant cereal brand Cerelac and powdered milk brand Nido, sold in lower income countries such as Thailand, Ethiopia, South Africa, and Bangladesh. Though this wasn’t the case in higher income countries like Switzerland, the UK, France and Germany.
+
+According to Aboutboul, the upper threshold of the sugar Nestlé adds to its infant cereals is half the maximum level recommended by the Codex Alimentarius, a set of internationally recommended standards by the Food and Agriculture Organisation (FAO).
+
+Alongside this upper threshold, the amount of sugar in infant cereals varies from market to market, with such variants largely driven by taste, acceptance, and culture. “Taste matters in baby food, because baby food, especially in infant cereals, is a carrier of nutrients like iodine, like vitamin D and vitamin A,” explains Aboutboul.
+
+While it has non-added sugar baby food in all markets, Aboutboul says, Nestlé is accelerating the amount of variants without sugar available in all markets.
+
+Furthermore, in some countries added sugar is labelled and in some it is not, she says.
+
+## The rise of healthy ageing
+
+The flip-side of declining birth rates is that societies are becoming older, with greater numbers of people living to an age where they need to cater to specific health needs stemming from advanced years.
+
+Nestlé has seen rapid success in this sector. While only recently becoming a major player in the healthy ageing market, it has nevertheless risen to either the number one or two position in the markets it has entered.
+
+Healthy ageing products target many areas, including energy, digestion, bone health, muscle mass, and cognitive health.
+
+Nestlé is also focusing on developing more digestible protein for older consumers. “When you age, you need more protein and not less. What happens is that your digestion is not coping with that?
+
+“That’s why people, when they age, would not eat a big steak for dinner, because they are probably not going to sleep.”
+
+Thus, protein that remains digestible for these older consumers must be provided.
+
+With Nestlé’s dairy and plant-based protein, it hopes to provide more digestible protein for people at an older age.
+
+“What you need to do is to provide high quality protein that is easily digestible,” she says.
+
+## More people are talking about women’s health
+
+Not only is catering to women’s health becoming a more prominent trend within food and drink manufacture, but more women are looking into health and that is in turn driving the category harder.
+
+“We see women looking into how nutrition impacts their health, and more and more women sharing topics that they were not sharing before,” Aboutboul tells us.
+
+Menopause, conversations around which have become more prominent recently, is one example of this.
+
+For Nestlé, this increasing awareness of certain health topics is an opportunity.
+
+## R&D and affordability
+
+Though the business is working hard to target and grow its reach within infant and health ageing nutrition, there is one restrictor. Cost.
+
+“Affordability is something that is important and matters to all life stages,” she stresses.
+
+Nestlé sees better affordability of its products as a growth enabler, the result of which is her division invests more in R&D than any other within the business, she says.
+
+And that will be her focus over the coming years; to continue adapting to changing consumer needs and demographics through investment and R&D.",www.foodnavigator-latam.com,2025-03-27,28,Nestlé head of nutrition interview,article,0.02390349644,43,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/27/historic-drought-threatening-food-security-and-raising-commodity-prices/,true,Reports on a specific real-world event (historic drought) and its impact on commodity prices and food security.,Historic drought spikes commodity prices,"World enters historic drought: Worsening conditions threaten major crops including corn, coffee, cocoa and sugar.","The planet has officially entered an historic drought. That’s according to climate experts at Everstream Analytics, who go on to say that parts of Europe and the US are now considered particularly high risk and classified “hotspots”.
+
+“As we transition from winter to spring in the Northern Hemisphere and summer to autumn in the Southern Hemisphere, there are numerous areas that have evolved into severe drought,” says Jon Davis, chief meteorologist at Everstream Analytics.
+
+## Food security and commodity costs
+
+The growing threat is placing food security in serious jeopardy, as climate-sensitive crops like corn, cocoa, coffee and sugar struggle to survive. And with the rising threat to commodities comes rising costs to manufacturers and consumers.
+
+Among crops seeing the sharpest price increases is sugar. The highly sought-after commodity hit a 13-year high in 2024 leaving manufacturers scrambling to adjust. And this is only going to get worse as conditions continue to deteriorate.
+
+“Shifting weather patterns and extended periods of drought will have a significant impact on sugarcane production,” says Mike Ogg, regional head, Africa and the Middle East at Bonsucro. “As a water-intensive crop, sugarcane growth will be affected by drought conditions caused by variable and unreliable rainfall and limited availability of water for irrigation.”
+
+This will be cause for serious concern to manufacturers who rely on sugar. Particularly as many had previously shifted to sugarcane to safeguard against losses on the more volatile sugar beet.
+
+Similarly, drought conditions in West Africa and other major growing regions has led to cocoa shortages, forcing prices to hit a record high and manufacturers like Mondelēz to adjust down their projected profits. Though it was reported the confectionery giant would rebound.
+
+Meanwhile, stocks of essential food crop corn, are falling and could reach critical levels if growing conditions don’t improve. However, experts aren’t hopeful this will be the case and are projecting drought conditions to continue as the year progresses, impacting the upcoming growing season.
+
+“Planting of the summer crops is just starting,” says Everstream Analytics’ Davis. “The soil moisture deficit is not a problem now, but it will quickly become one unless abundant rains develop this spring in the driest areas. As crop moisture demands increase later in the spring, this will be a critical area to monitor.”
+
+Furthermore, many aren’t aware of the impending threat, as flooding has led to the belief the world couldn’t possibly be experiencing drought.
+
+## Floods disguising droughts
+
+Global food and beverage supply chains have been hit hard by flooding over the past five years, leading to the destruction of crops and loss of grazing land.
+
+“Major events have occurred in every continent and caused severe damage,” says Everstream Analytics’ Davis.
+
+This has led many to underestimate the severity of the threat of drought, believing one can not exist at the same time as the other.
+
+However, the coining of the terms ’heatflation’ and ’sogflation’ in the same year prove this not to be the case.
+
+“Weather conditions are changing at varying rates depending on the region, with some regions experiencing increased temperatures, altered rainfall patterns and drought,” says Bonsucro’s Ogg.
+
+## What does this mean for food and beverage?
+
+The food and beverage industry has focussed heavily on shoring up supply chains as changing weather patterns have increasingly threatened food supplies. However, the recent escalation of severe climate-related weather events and spikes in commodity prices will likely accelerate this process.
+
+And there is a chance to turn things around as Bonsucro’s Ogg explains.
+
+“By implementing context-specific agricultural practices, farmers can mitigate and adapt against climate change and future-proof them the best they can to secure their livelihoods and avoid the worst-case scenario that is predicted via the climate resilience modelling.”",www.foodnavigator-latam.com,2025-03-27,28,Historic drought threatening food security and raising commodity prices,article,0.01597210782,22,107,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/22/prioritizing-zzzs-5-charts-on-consumer-sleep-sentiment/,true,"Reports on a specific survey and its findings, presented in a news-like format.",Prioritizing zzz’s: 5 charts on consumer sleep sentiment,"Sleep is no longer a secondary benefit but a category driver, with newly released Lumina Intelligence data revealing that it topped the list of consumer health goals in a recent survey. ","The data gathered from 6,000 respondents across the United States, Europe and Asia queried in November 2024 highlight an evolving global attitude toward sleep, presenting the preferences of a growing sleep-needing segment and increasing opportunities for targeted solutions.
+
+## 1. Sleep ahead of longevity and stress
+
+Lumina findings that 54% of consumers surveyed identified better sleep as their top health goal align with broader World Health Organization (WHO) data showing that nearly one-third of the global population suffers from inadequate sleep either due to problems falling or staying asleep.
+
+## 2. The sleep appeal across the lifespan
+
+While the survey noted that the importance of sleep peaks in younger Millennials, over 50% across almost all age groups prioritize a good night’s rest. Surprisingly, the 65-and-older crowd—often more susceptible to sleep disruptions due to a combination of physiological, psychological and lifestyle factors—logged the lowest percentage of all age groups.
+
+## 3. How does health tracking fit in?
+
+Consumers are increasingly using health tracking tools to gain personal insights that encourage healthier habits. Although nearly 40% of consumers report not using these apps, both average users (34%) and more dedicated ‘better sleep’ consumers (39%) actively engage in fitness tracking. The data also shows that both groups track overall wellness, diet, mind and mood, and ovulation at similar rates.
+
+## 4. The gut-brain sleep connection
+
+Consumers who say they are in need of better sleep are turning to biotics—more so probiotics and prebiotics than postbiotics still. According to the data, 27% of individuals report using some form of biotic supplement at least a few times a week, however a larger percentage never use a biotic. Emerging interest aligns with emerging research on the gut-brain-sleep connection, which suggests that a healthier gut microbiome can positively influence sleep quality by regulating mood, stress response and even melatonin production.
+
+## 5. Sleep seekers trending towards protein
+
+Survey findings reveal that ‘better sleep-needing’ consumers are engaging with sports nutrition products, particularly protein-based offerings, at a higher rate than the average consumer. Protein bars, powders and snacks topped the list, with this cohort consistently over-indexing by a few percentage points in each category. Energy shots and creatine also showed stronger appeal among these consumers, who selected from a list that also included beta-alanine, botanicals, BCAAs, electrolyte/hydration supplements, glutamine, nitric oxide boosters, pre-workout powders and an ‘other’ sports supplement category.",www.foodnavigator-latam.com,2025-04-22,2,Prioritizing zzz’s: 5 charts on consumer sleep sentiment,article,0.01492257622,9,84,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/risk-of-bird-flu-in-raw-cheese-downplayed-by-senior-us-official/,true,Reports on a specific real-world event (bird flu in raw cheese) with news-style reporting,"State vet downplays risk of bird flu in raw cheese, milk",A senior US animal health official has urged calmness over recent academic findings suggesting that ageing may not eliminate bird flu viruses from raw cheese,"Bird flu continues to have a significant impact on California’s animal ag industry, with 755 of their dairies and millions of birds affected since the first detection.
+
+Poultry cases have also been detected in multiple states, including Pennsylvania, within the last 30 days, while dairy cases have been detected in Nevada and Idaho, in addition to California.
+
+In the past month, around a dozen commercial poultry facilities in Pennsylvania have tested positive for HPAI.
+
+Dr. Alex Hamberg, Pennsylvania State Veterinarian, Director of the Bureau of Animal Health and Diagnostic Services and Executive Director of the Animal Health and Diagnostic Commission, said in a webinar last week that the state remains only the third to maintain Stage 4, known as ongoing absence of the virus from its dairy herd. Pennsylvania is also the only state with over 100 herds to achieve that, he added.
+
+“That’s a pretty big milestone and that shows that statistically speaking, we can say with confidence, there is no HPAI in Pennsylvania’s dairy cows,” Hamberg said.
+
+Nationally, in the last 30 days, there’s been detections in California, Nevada, and Idaho, with the B3.13 genotype still circulating heavily in California and Idaho. “That’s the particular strain that caused havoc in California as well as Colorado and several other states and is also the one that has such a propensity to go between cattle and poultry and then back to cattle and spread laterally,” Hamberg said.
+
+The cases that have been in Nevada and Arizona to a large extent, as well as a few in California, that have largely been the D1.1 cases, he added. D1.1 is the predominant strain in wild birds on all of the flyways in the US right now. It does appear that these are all direct spillover events.
+
+“There isn’t direct evidence at this point of lateral spread, meaning we don’t have evidence to show that it’s spreading from farm to dairy farm to dairy farm, but it seems to be going from wild birds to dairy farms,” he said.
+
+Clinically, the strain seems affect cows less, but ‘there’s still a lot to be learned, he warned. “The clinical illnesses seem to be fewer than what we saw with the B3.13, but this is still very much a developing situation that we need to keep a close eye on.”
+
+## Studies on raw cheese & milk
+
+Hamberg moved to dispel fears that the ageing of raw cheese may not be enough to eradicate the live virus from the food product.
+
+The findings were made as part of a study, where researchers spiked milk with viable H5N1 virus and then put it through 60-day cheese-making and aging process to find out if any viable virus survived at the end of the period.
+
+### Cheese maturation: How long is enough?
+
+According to the Food and Drug Administration, cheese made from unpasteurized milk must be aged at not less than 35ºF (around 1.7ºC) for at least 60 days. After 60 days, it is considered that the acids and salts in raw milk cheese naturally minimize the risk of pathogens from growing.
+
+“They found that cheeses that were aged at a pH of between 5.8 and 6.6 still had a viable virus after 60 days,” Hamberg explained. “Those with a pH of 5 or less, the virus did not survive the cheese-making process.”
+
+“What we’ve got here is a single study that is in preprint, which means I can only see the abstract of it,” he explained. “I haven’t seen the materials and methods and all the rest of the data so we’re probably going to need a little bit more information to put that finding in context and figure out what does that mean for a consumer standpoint or a public health standpoint.”
+
+He also discussed a national study that is currently surveying raw milk cheeses for the H5N1 virus. “They collected over 100 samples [from commercial channels] so far out of the 300 intended. Of those, they’ve tested just shy of 100 and have not found any virus at all in these off-the-shelf cheeses [and] there’s still another 200 samples to go so it remains to be seen what they will find. Not finding any in roughly one third of the samples they tested already [is] a pretty good indicator, but we still got two thirds left to test.”
+
+“I wouldn’t put too much weight into these studies yet,” Hamberg concluded.
+
+## Biosecurity ‘still very important’
+
+Hamberg warned that farmers must not become complacent – particularly in states like Pennsylvania where the virus is still not detected.
+
+“Biosecurity, it’s still very important, especially with the fact that now we’re starting to see D1.1 come in as well as the fact that B3.13 is still out there and it’s still causing problems, specifically in California and Idaho but it could potentially crop up elsewhere,” he said.
+
+“Biosecurity on a dairy farm looks very different from biosecurity on a poultry farm or a pig farm because they are different species with different needs.”",www.foodnavigator-latam.com,2025-03-25,30,Risk of bird flu in raw cheese downplayed by senior US official,article,0.01934497132,22,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/08/coca-cola-under-fire-for-ocean-plastics/,true,Reports on a specific event (Coca-Cola's plastic use and environmental goals) with news-style reporting,Complex challenges: Coca-Cola’s plastic footprint continues to grow,"Coca-Cola’s plastic use continues to grow - despite a clear opportunity to change, says international ocean advocacy organisation Oceana.","Coca-Cola’s plastic use is set to rise nearly 40% between 2018 and 2030, according to Oceana. And what’s more, the soft drink giant has walked away from the opportunity to use alternative packaging formats and stuck with plastic, claims the organization.
+
+Oceana’s estimates The Coca-Cola Company’s plastic use is set to exceed 4.1 million metric tons (9.1 billion pounds) per year by 2030 if the company does not change its practices. And 602,000 metric tons of that is expected to enter the world’s waterways and oceans per year. That amount of plastic could fill the stomachs of more than 18 million blue whales.
+
+That’s not all. Coca-Cola’s portfolio currently uses around 10.2% reusable packaging. If the company was to boost that to 26.4% reusable packaging by 2030, the company could ‘bend its plastic curve’ and actually reduce its annual plastic use.
+
+But Coca-Cola communicated in December it had walked away from its goal to make 25% of its packaging reusable (Instead, its placed more use on recycled content and collecting single-use bottles for recycling).
+
+## It’s not that simple, says Coca-Cola
+
+In 2022, Coca-Cola made an announcement. It was going to ensure that at least 25% of its beverages sold globally would be sold in refillable or returnable packaging by 2030, upping this from the 16% at the time.
+
+But in December, it published its revised environmental goals, where it highlighted the ‘complex challenges’ involved with sustainability.
+
+Here, it ‘quietly dropped’ its previously stated 25% reusable packaging target. Its goals are now to use 35% to 40% recycled material in primary packaging (whether plastic, glass or aluminum), including increasing recycled plastic use to 30% to 35% globally.
+
+It also wants to ensure 70% to 75% of bottles and cans it produces are collected (or the equivalent number to this).
+
+Coca-Cola’s packaging spans glass bottles, plastic bottles, aluminum cans and refillable packaging, a spokesperson told us.
+
+“Our efforts are focused on using more recycled material in our primary packaging and supporting collection rates, both of which require enabling policies and the growth of collection infrastructure,” the spokesperson said.
+
+“Along with our bottling partners and suppliers, we have invested in the establishment of many new producers of recycled plastic using empty packages to create new ones, including establishing the first or largest bottle-to-bottle facilities in the market.
+
+“We continue to invest in refillable packaging, which is available in over a hundred markets and accounted for a third of our growth in 2024. We added 1.6 billion unit cases of returnable glass bottlers in 2024 to total company volume performance, with a growth rate that outpaced total company volume growth. The company’s universal returnable glass bottle, launched in Latin America, has quickly expanded to markets around the world, including Germany, South Africa and Vietnam, with more opportunities ahead. We have been investing and remain committed to expand our refillable packaging options, and this work will continue as part of our consumer-centric strategy.”
+
+The company also continues to support a Global Plastic Treaty through the Business Coalition for a Global Plastic Treaty (which funds collection systems and sets targets on recyclability, recycled content and collection).
+
+“We know more must be done,” said the spokesperson. “Through collaboration with local and global partners, we will continue to explore new collection models or improve existing ones, invest in local infrastructure and engage with policymakers.”
+
+## Wrong focus?
+
+But Oceana’s Senior Vice President Matt Littlejohn says Coca-Cola has got it wrong.
+
+“The Coca-Cola Company should focus its efforts on addressing its plastic problem (and reducing its enormous and growing plastic footprint) rather than doubling down on more single use-plastic and recycling,” he said.
+
+“Single-use plastic bottles made with recycled content are still thrown away and can still become marine pollution. And, because Coca-Cola is a beverage company (and not a waste management company), it has a limited ability to improve national collection rates.
+
+“The good news is that the company has a proven way to reduce its plastic footprint – by prioritizing reusable packaging. Reusable bottles, according to a recent company __earnings release__, are also good for business.”",www.foodnavigator-latam.com,2025-04-08,16,Coca-Cola under fire for ocean plastics,article,0.01812206268,22,92,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/global-corn-stocks-low-and-falling-prices-to-rise/,true,Reports on a specific real-world event (falling corn stocks) with news-style reporting,Corn crisis: Manufacturers prepare for price hikes as global stocks fall,"Global corn stocks have hit a record low, forcing manufacturers to start preparing for shortages and price rises of vital grain.","Global corn stocks have hit a record low and supplies keep falling, with ING analysts predicting a further tightening over the current 2024/25 season.
+
+“Global ending stocks this season are estimated to fall by a little more than 10mt YoY to 304mt,” says Warren Patterson, head of commodities strategy at ING.
+
+On top of that, early forecasts suggest global corn stocks will edge down towards 290mt next season (ING).
+
+## Why are corn stocks falling?
+
+Global corn output is expected to fall by 9.7mt year on year, with declines predicted in the US, EU and Ukraine. These declines are driven by weaker yields, across all major supplier countries, resulting from severe weather events.
+
+Corn is a heat-sensitive crop, and rising global temperatures are placing it under severe stress. On top of that, lower selling prices have forced some farmers to shift away from growing corn, in favour of more profitable options like soybeans.
+
+## Corn essential to European F&B
+
+Corn features in a huge range of European food and beverage products, with breakfast cereals and snacks ranking highest.
+
+Between 2020 and 2024, 6% of all European food and drink product launches contained corn starch, 4% contained corn flour, 3% contained modified corn starch, and 2% contained corn (Mintel).
+
+“It is a staple food for many people and helps to feed a growing world population,” says Carol M Kopp of Investopedia. “It’s also a major component of livestock feed.”
+
+And such is its importance that more corn is grown throughout the globe than any other grain crop.
+
+## Will corn prices rise?
+
+Despite** **the global corn market tightening, prices have so far remained relatively stable, with analysts predicting it will remain this way. However that stability is dependent upon supplies recovering before demand begins to outstrip supply.
+
+And early signs appear positive, with early estimates for Europe’s biggest producer, Ukraine, suggesting that the area in 2025/26 will increase by around 7% YoY. This larger area, coupled with yields in line with the five-year average, would mean that Ukrainian corn output would reach 30mt, up almost 15% YoY.
+
+However, crop success will depend upon favourable growing conditions for corn.
+
+Furthermore, the versatility of corn, used to produce a wide range of food, fuel and industrial products, means competition for available grains will be high, which could force prices to spike.
+
+In fact, experts are already predicting a shift from corn to other ingredients to mitigate the risk of price rises.
+
+“In launches like tortilla chips, popcorn, and corn-based breakfast cereals, where corn is the main ingredient, producers may “encourage” consumers to shift towards alternatives made from rice, potatoes, or wheat,"" says Emma Schofield, associate director of global food science at Mintel.
+
+And reformulation could be on the cards for manufacturers, with price rises driving demand for alternative thickening agents, such as starches from other sources including potatoes. Though the complex properties of corn starch would make it a challenge.
+
+All this is making manufacturers nervous, with ING’s Patterson noting, “the market will be paying closer attention to 2025 spring planting prospects”.
+
+## EU insists corn stocks safe
+
+Despite concerns, the European Union is keen to reassure manufacturers and consumers that corn supplies are safe.
+
+“Currently, there are no concerns regarding maize (corn) availability within the EU,” said a European Commission official, when approached for comment. “Despite a structural deficit and relatively low domestic maize production over the past three seasons, the grain supply is considered sufficient.”
+
+Though they did concede that prices had risen, saying that, “currently EU prices, which are aligned with global price trends, are slightly higher than they were last year.”
+
+Interestingly, the Commission went on to mention the European Food Security Crisis preparedness and response mechanism (EFSCM) saying, “the EU has a contingency plan for ensuring food supply and food security in times of crisis.”
+
+This raises the question of whether the European Union is more concerned about the situation that it is prepared to publicly announce.",www.foodnavigator-latam.com,2025-03-25,30,Global corn stocks low and falling - prices to rise,article,0.01708796259,25,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/how-to-reformulate-bakery-snacks-without-red-no-3/,true,Reports on a specific event (FDA ban on Red No. 3) with factual information and analysis.,Dye-ing for a solution: How to reformulate without Red No. 3,"The FDA’s decision to ban erythrosine is forcing brands to rethink how they achieve those signature red and pink hues. With the deadline fast approaching and natural alternatives in limited supply, are you prepared to make the switch - or will you be left scrambling?","On 15 January, the US Food and Drug Administration (FDA) announced its decision to revoke the authorisation for FD&C Red No. 3 in food products, citing long-standing health concerns.
+
+Studies have shown that high doses of Red No. 3, also known as E127, cause cancer in lab animals, raising concerns about its safety in human consumption. While human studies haven’t reached the same definitive conclusions, the dye has remained under scrutiny due to its potential impact on health.
+
+It’s also been associated with behavioural issues in children, including hyperactivity and attention disorders such as ADHD. A 2021 report from the California Office of Environmental Health Hazard Assessment found that children exposed to Red No. 3 - along with other synthetic food dyes - were more likely to struggle with hyperactivity and focus issues. Research also suggests that cumulative exposure to artificial dyes could have long-term effects, increasing consumer demand for natural alternatives.
+
+The ban will take effect on 15 January 2027 for food products and 18 January 2028 for pharmaceutical applications. However, this isn’t the first restriction on the artificial colouring. In 1990, the FDA prohibited its use in cosmetics and topical drugs under the Delaney Clause of the Federal Food, Drug and Cosmetic Act (FD&C Act), which forbids the use of colour additives that have been shown to cause cancer in animals or humans when ingested.
+
+This announcement is particularly significant for the bakery and snacks sectors, as many producers rely on the synthetic dye to create vibrant pink-red hues in products such as iced pastries, fruit-flavoured snacks and confections.
+
+## Beyond the US
+
+The regulatory stance on Red No. 3 varies across different regions. In the EU, erythrosine is permitted only in limited applications - such as processed cherries - and is heavily regulated. The UK also allows its use in specific cases but imposes restrictions on its broader application. Australia and New Zealand have similarly imposed strict limitations, permitting the dye only in certain preserved and confectionery items.
+
+With growing global scrutiny on artificial dyes, more regions may follow the US lead in banning it outright, further pushing brands toward reformulation.
+
+## Seeing red
+
+Reformulating without Red No. 3 presents significant challenges. Many natural colorants lack the same vibrancy, stability or cost efficiency as synthetic dyes, making direct replacement difficult. Bakery and snack manufacturers must carefully test alternatives to ensure products maintain their visual appeal and shelf stability.
+
+One of the biggest hurdles is colour matching. Natural alternatives such as beet juice, anthocyanins and carmine can provide red hues, but their shades and intensity often vary. Achieving the same bright pink-red shade that Red No. 3 provides may require blending multiple sources or adjusting other ingredients in the formulation.
+
+Stability is another issue. Natural colorants are sensitive to external factors such as heat, light and pH levels. This can cause colours to fade or shift over time, affecting the final appearance of bakery and snack products.
+
+Supply constraints also pose a serious risk. Natural resources are finite and if a major manufacturer secures a large portion of the available supply, smaller businesses may struggle to find suitable alternatives. Given this, companies that wait too long to reformulate may be forced to settle for a suboptimal colorant that does not meet their original aesthetic, functional, or cost expectations.
+
+Finally, cost implications must be considered. Synthetic dyes have long been used because they are cost-effective. In contrast, natural alternatives are generally more expensive to produce and procure. For manufacturers operating within tight margins, this shift could lead to increased production costs.
+
+## Exploring alternatives
+
+Despite the challenges, several viable alternatives to Red No. 3 exist:
+
+Beetroot extract (Betanin): This natural colorant delivers a deep red hue and is commonly used in dairy-based items, confections, and beverages. However, it’s highly sensitive to heat and light, which can cause fading over time.
+
+Carmine: Derived from cochineal insects, carmine provides a stable and vibrant red colour. It’s resistant to heat and light, making it ideal for many applications. However, it’s unsuitable for vegan, kosher or halal products, which limits its market appeal.
+
+Annatto: Extracted from achiote seeds, annatto produces a reddish-orange hue rather than the bright pink shade of Red No. 3. While it’s widely used in dairy and baked goods, it may not be a direct replacement in all applications.
+
+Safflower extract and Lycopene: Both offer red tones with varying levels of stability. Lycopene - sourced from tomatoes - is often used in sauces and snacks, while safflower extract is utilised in beverages and some confectionery items.
+
+Red 40: Some manufacturers have turned to this synthetic dye as a substitute since it remains FDA-approved. However, it’s been linked to behavioural concerns in children and could face future regulatory scrutiny.
+
+Other natural options include beets, spirulina, turmeric, blueberry, grape and cherry extracts, as well as chlorophyll, caramel colouring and saffron. These ingredients provide a range of natural hues, but their performance varies depending on the product’s formulation and processing conditions.
+
+## Navigating the transition
+
+Given the complexity of transitioning away from Red No. 3, bakery and snack manufacturers must start planning early. Reformulation shouldn’t be left until the last minute, as identifying the right natural colorants and testing their performance in different formulations takes time. Companies that begin the process now will have a competitive advantage, allowing them to work through challenges before the FDA’s deadline approaches.
+
+Partnering with a trusted colour supplier is crucial. Industry leaders such as Sensient specialise in helping producers navigate the transition to natural colorants. Its Uberbeet technology, for example, is designed to enhance the stability and performance of natural red hues, making it a promising option for those looking to replace Red No. 3 in bakery and snack applications.
+
+Beyond regulatory compliance, making the switch towards natural colours aligns with shifting consumer preferences. According to market research from Mintel, 34% of Americans say that ‘free from artificial colouring’ claims influence their purchasing decisions. Additionally, 76% believe that natural ingredients offer more functional benefits than artificial ones and are perceived as healthier.
+
+But transparency throughout the process is critical. Brands reformulating their products must clearly communicate changes to consumers to maintain trust. If a product’s appearance changes slightly due to the switch from synthetic to natural colorants, brands should highlight the benefits, such as the use of more natural ingredients. Educating consumers about these changes and their contribution to food safety and quality will help minimise any resistance.
+
+The FDA’s ban on Red No. 3 represents both a challenge and an opportunity for manufacturers. While reformulation requires time, effort and investment, it also provides a chance to innovate and align with evolving consumer preferences.
+
+Companies that take proactive steps now will not only ensure compliance with regulatory requirements but also strengthen their market position by offering products that meet the growing demand for natural and clean-label ingredients.
+
+### What’s the difference Between Red Dye 3 and Red Dye 40?
+
+Red Dye 3 contains iodine, which some experts believe could contribute to thyroid issues. In contrast, Red Dye 40 doesn’t pose the same risks to thyroid function, making it a preferred choice among manufacturers looking for a synthetic alternative.
+
+
+However, some studies have linked Red 40 to hyperactivity and ADHD symptoms in children. As a result, California became the first US state to ban Red 40 in school meals in 2023, signalling a broader movement toward tighter regulations on artificial dyes.
+
+## Studies:
+
+F Borzelleca, CC Capen, JB Hallagan, Lifetime toxicity/carcinogenicity study of FD & C Red No. 3 (erythrosine) in rats, Food and Chemical Toxicology, Volume 25, Issue 10, 1987, Pages 723-733. doi.org/10.1016/0278-6915(87)90226-2.
+
+AE Kirkland, MT Langan, KF Holton, K. F. (2020). Artificial food coloring affects EEG power and ADHD symptoms in college students with ADHD: a pilot study. Nutritional Neuroscience, *25*(1), 159–168. doi.org/10.1080/1028415X.2020.1730614",www.foodnavigator-latam.com,2025-03-25,30,How to reformulate bakery & snacks without Red No. 3,article,0.02745916744,34,96,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/27/mondelez-snackfutures-investments-reveal-playbook-to-tackle-snack-industrys-biggest-challenges/,true,"Reports on specific investments by Mondelez's SnackFutures, a corporate venture arm, and their strategy for the snack industry.",Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,"Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy","In the year since Mondelez launched SnackFutures Ventures, the corporate venture arm of the sweets and snacks giant made multiple investments that may appear disparate at first blush, but which serve as a roadmap for navigating some of the most significant challenges and opportunities facing the snack industry.
+
+Among the notable investments are minority stakes in the cocoa-tech startup Celleste Bio and better-for-you doughnut start-up Urban Legend – which help round out a portfolio including the premium chocolate brand Hu and the crispy arepa maker Craize Snacks.
+
+These investments shine a light on how Mondelez foresees the evolution of snacking, including the types of products and attributes consumers will want, how or when they will “snack” and what it will take to meet their demands from the perspective of supply chain security, cost management and potential partnerships or acquisitions.
+
+## The evolution of Snackfutures
+
+The current rendition of SnackFutures is a far cry from its original position as an innovation and venture hub when it launched in 2018 – but while its approach has evolved, its core mission remains the same: to push the boundaries of what is possible in snacking.
+
+A year ago, Mondelez phased out SnackFutures’ innovation hub and CoLab Program, which sought to accelerate innovative startups that could take the larger business into new areas, and in its stead debuted SnackFutures Ventures as a corporate VC with a tighter focus on accelerating innovation that supports Mondelez’s core businesses in chocolate, biscuits and baked snacks.
+
+“We decided to kind of pause on the new-to-the-world innovation work that has been in done in SnackFutures and really focus much more on investing in the innovators that are there that can disrupt snacking in the future,” explained Richie Gray, global head of SnackFutures Ventures.
+
+This model allows SnackFutures to support innovators while staying out of their way so they can “do what they’re good at, which is inventing,” he added.
+
+## Future-proofing snacking
+
+In the year since SnackFutures Ventures launched, it has made only four investments, but they all promise to turn challenges facing the snack industry into opportunities for Mondelez.
+
+“We are very selective because we play a highly strategic role for the company. We are not like a financial venture capital fund that makes a number of bets to see how things play out to make a short term financial return,” Gray said. “We are really investing in opportunities that we see can be highly strategic for us” with the ultimate goal of one day “hopefully” incorporating them fully into the Mondelez portfolio.
+
+Among the deals was a follow-on investment in the cocoa-tech startup Cellest Bio, which could alleviate supply challenges constraining cocoa.
+
+“Thirty percent of our business globally is chocolate, so cocoa, which is the key ingredient going into chocolate, is such an important commodity for us. Clearly, at the moment, the price of cocoa is at an extreme high. But even prior to that, we recognized that an ingredient as important as cocoa, which faces other challenges in the supply chain, we needed to be taking the necessary steps to make sure we can guarantee the long-term supply of cocoa to keep making our great chocolate products and keeping our customers happy,” Gray said.
+
+Celleste Bio could hold a key to safeguarding the supply of cocoa ingredients with its cell-cultured technology that could soon produce the same amount of cocoa butter from just one or two beans as traditional methods currently produce from four tons of cocoa pods.
+
+SnackFutures Ventures’ investment last fall in the better-for-you doughnut startup Urban Legend addresses another potential threat to more decadent snacking occasions, such as sweet baked goods.
+
+Mondelez has bullishly been building out its cakes and pastry business as a complement to its biscuits business, but increasingly consumers want products with lower-sugar, -fat and -calories, which is where Urban Legend comes into the equation.
+
+“These guys have cracked something that we’ve never seen anyone able to crack before, which is to be able to deliver incredible tasting fresh bakery products, in this case doughnuts, with nutritionals that offer a big advantage against their main competitors,” Gray said.
+
+For example, he said, Urban Legend’s doughnuts are a third of the calories of their close competitors.
+
+“Consumers are snacking more – clearly. They want to snack better. They pay closer attention to labels, but they do want to treat themselves as well. So, if you can treat yourself and have something that has amazing taste but is also better for you than the previous alternative, then consumers will go for that. This really does meet a trend that consumers are looking for,” he added.
+
+## What is SnackFutures looking for next?
+
+Even though SnackFutures is “choiceful” in its deals, Gray said it is looking for additional brands and technologies in which to invest.
+
+Watch the full interview in the video to learn more about what SnackFutures seeks and the types of entrepreneurs, businesses and brands on which it is more likely to bet.
+
+**– Videography, production and editing by Caroline Rude**",www.foodnavigator-latam.com,2025-03-27,28,Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,article,0.0193181759,23,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/palm-oil-paradox-realistic-approaches-and-not-silver-bullets-needed-in-global-vegetable-oils-market/,true,Reports on a specific event (ICOPE 2025) and presents expert opinions in a news-style format.,Palm oil paradox: ‘Realistic’ approaches and not silver bullets needed in global vegetable oils market,"Markets worldwide need to put their faith in ‘realistic’ approaches for the vegetable oils market as opposed to seeking out silver bullets, as the stability of the global food supply hangs in the balance, according to industry experts.","This was the argument put forth by International Union for Conservation of Nature (IUCN) Oil Crops Task Force Chair Erik Meijaard during the recent International Conference of Palm Oil and Environment (ICOPE) 2025, based on the IUCN report *Exploring the future of vegetable oils* published in 2024.
+
+“The first thing to remember is that vegetable oils are not optional additions to the human diet, but indeed an essential source of saturated and unsaturated fats that make up part of a healthy diet,” he told the floor.
+
+“As such, the larger the population grows, the more oil is going to be needed, and between 2021 and 2030 it has been estimated that an increase of about 33 million tons of vegetable oil will be required to meet nutritional needs and demands.
+
+“At present, vegetable oil covers some 543 million hectares of land worldwide, which is about 37% of all agricultural land – this is not referring to any single vegetable oil crop e.g. palm oil, but all oil crops including sunflower, rapeseed, corn and so on.
+
+He agreed that palm oil currently presents a paradox in that many past practices were not the best due to lack of education and funding and other reasons, but that it is an undeniable fact that there is no good substitute which is more sustainable at the moment.
+
+“Many western markets view palm oil in black and white, and are polarised to the idea that palm oil is evil somehow – this is not true as the situation is far more complicated,” he said.
+
+“Looking at this from a yields point of view, the data shows that if we attempt to swap out palm oil for alternatives, and to provide sufficient quantities to feed the world by 2050, this will mean needing to dedicate more than 200 million more hectares of extra land to oil crops, which is far from a sustainable move.
+
+“Our report has also found that at 28.9 million hectares (mha), palm oil is actually not the oil crop taking up the most land – corn uses 205.9 mha, soybean 129.5mha, rapeseed 36.7mhs, groundnuts 32.7mha and sunflower seeds 29.5mha.
+
+“It is also notable that there is very little mentioned about groundnuts/peanuts in literature anywhere in the world despite the large amount of land it takes up – which shows that no one is really asking many questions about this sector.”
+
+In terms of solutions given the current situation, Meijaard urged global markets to look more closely at agricultural practices as opposed to the crops themselves.
+
+“There really are no good or bad crops, only good and bad practices,” he said.
+
+“It is not the crops that are creating problems, but the management, and all crops can be managed well or managed badly – so we need to focus on what good management really means as opposed to thinking of eradicating any one food source completely.”
+
+**Being realistic**
+
+He also urged administrations to be more realistic in making choices, and the report highlighted the potential consequences of refusing to go down the realistic route.
+
+“We considered some scenarios for the future of vegetable oils, using extreme scenarios to suggest clear implications and alternative futures such as what would happen if all countries tried to achieve self-sufficiency through domestic production?” he said,
+
+“For this scenario in particular, it would probably be a bad idea [especially for non-producer markets like Europe], as in the next 10 years, it would like have a massive fat gap (short fall in availability).
+
+“As such, we can see that scenarios such as this are not really very realistic in terms of implementation, and why there is a need for realistic, nuanced solutions as opposed to silver bullet ones.”",www.foodnavigator-latam.com,2025-03-25,30,Palm oil paradox: ‘Realistic’ approaches and not silver bullets needed in global vegetable oils market,article,0.01642676272,19,86,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/25/how-to-market-a-new-food-and-drink-product-in-europe/,true,"Reports on expert opinions and advice related to marketing food and drink products in Europe, which is a specific topic.",Arla and Weetabix former marketing head unpicks brand success,"Bringing food and drink products to market from Asia and the Middle East to Europe is more than packaging translations, it has to be a whole rebrand argues one sector leader","That’s according to Arla and Weetabix’s former head of marketing and brand Gareth Turner, who believes many brands entering Europe and the UK from external markets are missing a trick.
+
+“My schtick on making it in a new market is understanding the power of thinking,” says Turner, who founded and runs the strategic agency Big Black Door.
+
+Consumers in the UK and European markets want authenticity and brands with a culture, but that doesn’t mean a product can be slapped on the shelves with the same packaging as its home country, he advises.
+
+Upstart food and drink businesses and brands seeking to enter new markets must gain a deep understanding of the territory they’re looking to enter, as well as their target consumer, says Turner.
+
+## Marketing your way out of a crowded space
+
+“There’s a difference between marketing and advertising,” he explains. “You can market your way out of a crowded category or one that doesn’t know your product, because successful marketing is about a deep understanding of your market, consumer and category.”
+
+A serious brand would develop a strategy around those key points, though “I see businesses without a tangible plan”, he says.
+
+Marketing is essential right now as there is little true visible innovation and new product development on shelf, he says.
+
+“The first step on any marketing plan is understanding the target audience and product. When you’ve done all that, you need to define what it is your brand or business does better than another. It could be a perceived need or something that physically sets you apart,” he says.
+
+In essence, strong marketing in this sector convinces a target audience that they need to buy a certain product.
+
+“At Weetabix, we spent a lot of time showing recipe ideas. Because people saw the product as healthy and nutritious, it was a blank canvas,” he explains.
+
+## Target the right consumer
+
+Consumers may have originally bought the wheat-based breakfast cereal as a quick meal solution. But the strategy around engaging consumers to be more creative with the product created new desires. “That’s understanding a path to purchase or a sales funnel,” says Turner.
+
+As an example, he said an authentic Indian spice brand looking to enter the European market should seek to understand what consumers want from an Indian spice paste.
+
+“Is it for Friday night cooking or family? The answer to both of those questions will start to tell you who the customer you’re aiming at is, because they’re both meeting different needs.”
+
+Packaging visuals and the overall aesthetic of a product must be right. Branding from other parts of the world can be completely wrong for the European market, with some “looking old fashioned” to European consumers or using “gender stereotypes”.
+
+“You need to play the market game without losing what’s great about the product,” he says.",www.foodnavigator-latam.com,2025-03-25,30,How to market a new food and drink product in Europe,article,0.01403210783,19,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/22/declining-wine-consumption-2024-data/,true,Reports on a specific event (decline in wine consumption) with factual data and analysis.,Charting the decline in wine consumption,Wine consumption continues to decline: but how severe is the decline and why does it continue in a negative direction?,"The latest stats from the International Organization of Vine and Wine (OIV) are out. And they confirm that wine consumption continues to decline. World wine consumption in 2024 is estimated at 214.2mhl, marking a decrease of 3.3% on the year before. This signifies the lowest volume recorded since 1961 (which came in at 213.6mhl).
+
+## Why is wine consumption declining?
+
+Wine consumption has been on a steady tumble downwards since 2018.
+
+The onset of the COVID-19 pandemic in 2020 exacerbated this trend: with lockdown measures affecting major wine markets worldwide. While the reopening of the hospitality sector in 2021 did lead to a rebound, this proved to be a temporary rise.
+
+In 2022, geopolitical tensions (particularly the conflict in Ukraine) and subsequent energy crises, along with disruptions in the global supply chain, all spelled bad news for the wine industry. Wine producers faced heightened wine production and distribution costs: in turn leading to significant price increases for wine consumers, dampening overall demand.
+
+Against the backdrop of a complex economic landscape characterized by global inflationary pressures and reduced consumer purchasing power, major wine markets saw notable declines continue into 2023.
+
+But other categories have suffered a pandemic hit and supply chain challenges and bounced back stronger than ever. Wine hasn’t enjoyed that same rebound.
+
+Mature markets have turned their back on wine, leading to a progressive decrease in consumption. France is a particularly good example of this: as one of the world’s top wine producers, it has, however, seen wine consumption plummet 60% since the 1960s.
+
+Declines of wine consumption in China (a huge market for wine consumption) have similarly weighed down global statistics (the country averages a loss of 2 mhl annually since 2018).
+
+The interplay between these structural trends and recent economic and trade pressures provides a more comprehensive framework for understanding the recent decline in global wine consumption levels, says John Barker, director general for OIV.
+
+“This is the lowest level of consumption since 1961. The top two markets – USA and France – fell by 6% and 4% in volume respectively. Also notable was the steep decline in China’s wine consumption.
+
+“There are a number of factors at play here. The effects of lingering inflationary pressures and market uncertainty have affected price and consumer attitudes.
+
+“We also continue to observe the effects of longer term consumption decrease in several mature markets shaped by evolving lifestyle preferences, shifting social habits and generational changes in consumer behavior.”
+
+### Notable wine declines: France, Italy, US, China and UK
+
+In 2024, the EU (which accounts for 48% of global wine consumption) represented a wine market of 103.6 mhl: a significant decrease of 2.8% compared to the previous year. This decline is attributed to reduction in wine consumption in major traditional wine-consuming countries: France, Italy, and Germany.
+
+France maintains its position as the largest European consuming country in 2024, with an estimated consumption of 23.0 mhl, marking a 3.6% decrease from 2023. Italy, the second-largest market in the EU and third globally, saw a consumption level of 22.3 mhl in 2024, a volume in line with 2023 (+0.1%).
+
+Meanwhile, the UK saw a 1% decrease in wine consumption in 2024, estimated at 12.6 mhl.
+
+In the US, the largest wine market globally, consumption decreased by 5.8% in 2024 and fell to 33.3 mhl. Similarly, Canada, with 4.6 mhl, witnessed a significant decline of 6.4% compared to 2023, marking its fourth consecutive year of decreasing consumption.
+
+Among Asian markets, China’s wine consumption plummeted by 19.3% in 2024, totalling 5.5 mhl.
+
+These lifestyle factors are particularly important. More and more people are forgoing alcohol entirely. When they do drink, they’re not looking for wine: they’re turning to trendy cocktails or craft beer.
+
+“Wine has been in structural decline for a long time. What’s happening that’s more pertinent to the market today is that the competition from other beverages is growing, while the pie – as in how often and how much people are drinking worldwide – is shrinking,"" explained Richard Halstead, COO Consulting & Consumer Insights, IWSR.
+
+“People are drinking less. And there’s more to choose from: there’s a broader range of spirits, aperitifs, beers and of course increasing numbers of RTD alcohol and canned cocktails: which are growing rapidly and stealing share from both beer and wine.”",www.foodnavigator-latam.com,2025-04-22,2,Declining wine consumption: 2024 data,article,0.01864656249,23,86,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/27/keurig-dr-peppers-energy-drink-strategy-ghost-c4-and-more/,true,Reports on a specific corporate action (Keurig Dr Pepper's energy drink strategy) with factual details and quotes.,From zero to hero: How Keurig Dr Pepper has sprung onto the energy drink scene,"Just three years ago, KDP’s share in energy was close to zero. In 2025, it expects more than $1bn in retail sales from energy brands: with its energy portfolio led by the hot acquisition of Ghost Energy.","With a ‘formidable, distinctive and complementary’ energy portfolio in place, KDP is now enhancing its operating structure and adding dedicated resources to grow in the category: and has set its sights on achieving a double-digit share position in the coming years.
+
+In 2025, the company already expects well over $1bn in retail sales from its energy drink brands, which include Ghost, C4, Black Rifle, Venom Energy and Bloom.
+
+## Building up the energy portfolio
+
+In 2022, KDP took a 30% ownership stake in Nutrabolt – the maker of C4 Energy – for $863m. A long-term sales and distribution sees KDP sell and distribute C4 Energy in the majority of KDP’s company-owned direct stores distribution territories, helping increase retail availability and household penetration for the brand.
+
+But KDP’s biggest move into energy was announced last year: with taking on Ghost Energy as part of its acquisition of GHOST Lifestyle LLC and GHOST Beverages LLC.
+
+Ghost Energy’s net sales have more than quadrupled over the past three years, and Ghost Energy is identified as one of the fastest-growing brands in the energy category, characterized by its unique identity and distinctive packaging and flavors.
+
+This purchase substantially enhances KDP’s presence in the energy drink category, extending its reach to new consumers.
+
+These two power brands join others such as Black Rifle Energy (an option for everyday consumers with a focus on convenience stores) and Bloom (KDP signed a sales and distribution for the female-forward energy drink brand last year).
+
+“When you look at this portfolio we’ve assembled, it’s a series of complementary brands that can really target distinct consumer cohorts and demand spaces,” said Tim Cofer, CEO, Keurig Dr Pepper, speaking in the company’s FY2024 earnings call last month.
+
+“C4, our large anchor brand today in the performance space, in fitness, strong offerings in high stimulation segment with the ultimate line. Our Black Rifle partnership, mainstream, veteran founded, unapologetically American. The new Bloom distribution deal that we have, a female-forward brand with a very strong following, tremendous momentum, just getting started. And then Ghost, a lifestyle brand, a younger gen Z millennial target, really exciting flavor range, a leader in zero sugar SKUs.
+
+“As we get deeper and deeper with GHOST we feel great about this deal - I think it’s an attractive asset, it’s fast growing brand, there’s opportunities for KDP to add the value that you’ve seen us add in other partnership deals.”
+
+KDP has purchased a 60% stake in Ghost, which will be followed by the acquisition of the remaining 40% in 2028. KDP is also investing up to $250m to transition Ghost Energy’s existing distribution agreements and bring that into the company’s direct store delivery network in 2025.
+
+“We are hitting the ground running with Ghost, which we will activate in a big way as we transition distribution over the coming months,” said Cofer. The company is now plotting out its plans for the brand in 2025 and beyond.
+
+“I think it’s a very attractive asset and there’s significant opportunity for KDP to add value. Distribution is obviously chief among them, but it goes beyond that. I think there’s supply chain opportunities for us, R&D, insights, etc.
+
+“The distribution handover is going to take place here into KDP DSD [direct store delivery] starting in March. And so we have the opportunity, similar to what we’ve done with other partner brands in the past, to build ACV, build average items carried, build the quality of the display, secondary location, coolers, etc.
+
+“And I think our customers are excited about what we will bring to the party on Ghost.”
+
+## The evolution of the energy drink category: from new consumers to category consolidation
+
+These brand investments all illustrate KDP’s optimism in energy: one that’s shared by its competitors at Coca-Cola (which has a long-term partnership with Monster) and PepsiCo (which has put its might and muscle between brands such as Rockstar, AMP Energy, Mountain Dew Kickstart and an investment in Celsius).
+
+Celsius, meanwhile, has just acquired energy drink and lifestyle brand Alani Nu for $1.8bn: like KDP, seeing the advantages of diversifying across energy with a variety of propositions.
+
+“We’re bullish on energy, no doubt about it,” said Cofer.
+
+“We all know it’s one of the fastest growing categories within LRB, close to a double-digit mark over the last three years. I think there remains lots of opportunity to continue to offer differentiated brands that hit unique demand spaces and unique targets. We also like the profitability of the energy category, because it really helps to fund high-quality long-term brand building.
+
+### Category consolidation
+
+KDP has snapped up Ghost, Celsius had acquired Alani Nu…. consolidation is happening in the energy category.
+
+“I think that speaks to the attractiveness of energy,” said Cofer. “And quite honestly, these last few moves makes us feel optimistic it will help fuel healthy, high quality competition that should benefit the consumer and expand the overall pie in energy.”
+
+One of the attractions of the energy drink category is the constant need from consumers for energy. The category has long expanded past the stereotypical teenage male consumer: and the key opportunity is to reach consumers whoever and wherever they are.
+
+“The need is there, ever present, ever more so, in terms of a universal need for alertness,” continued Cofer.
+
+“And I think you’re seeing a growing category sophistication in energy, meaning that, yes, there’s continued upside in household penetration, but channel development, there’s still upside, segmentation, price pack architecture, and again, unique positioning.
+
+“We feel good that we’ve constructed now a portfolio that has a right to win in energy. Three years ago, KDP’s share in energy was basically zero. Sitting here today, it’s over 6%, well over $1 billion in retail sales. And we’ve got a double-digit share goal in the years ahead.”",www.foodnavigator-latam.com,2025-03-27,28,"Keurig Dr Pepper’s energy drink strategy: Ghost, C4 and more",article,0.02212474917,28,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/23/functional-beverages-top-trends-of-hydration-gut-health-and-energy/,true,"This is an article about trends in the functional beverage market, not a report on a specific event.",Five top trends in functional beverages,"Gut health, cognitive care, energy, enhanced hydration and personalized nutrition are all areas to watch","Functional beverages take the beverage category beyond simply hydration and a beneficial effect on both physical and mental health. The market continues to grow as consumers become more and more tuned in to health and wellbeing and explore what functional ingredients can do for them.
+
+Functional beverages includes a number of exciting beverage categories: including sports drinks, energy drinks, gut health soda, functional waters and juices. But what are the top trends driving all these categories forward and meeting consumers where they are?
+
+## Gut health
+
+Gut health has been booming across the F&B industry. And beverages are no exception.
+
+Why gut health? The benefits of digestion and well-being remain, but an increasing body of research links the microbiome to every organ in the body, even extending to mood, mental health and the way we think.
+
+As a result, prebiotic and probiotic sodas have been moving onto shelves: not only in the US but in Asia, the UK and beyond.
+
+In the US, this year’s big news is the entry of both Coca-Cola and PepsiCo into the category: Coca-Cola with Simply Pop and PepsiCo with the acquisition of Poppi.
+
+The success of brands is this category is not just about their gut health positioning but the whole health and wellness package: clean label, less sugar, attractive branding and a dedicated social media presence.
+
+“The PepsiCo + Poppi acquisition this year is certainly a significant moment, as is the creation of the “Modern Soda” category by Walmart in terms of creating space and visibility for this set,” said Howard Telford, head of soft drinks at Euromonitor International, a data analytics company.
+
+“It’s a validation of this new segment as more than a temporary fad: both the need-state (gut health) but also the packaging, tone, aesthetic and flavor profiles of these drinks as having a mass, durable retail appeal.”
+
+## Cognitive health and mental wellness
+
+Awareness of the importance of mental health has increased dramatically over the last decade. That’s now making its way into food and beverage. With an aging population, degenerative diseases such as Alzheimer’s and Parkinson’s aren’t increasingly in the minds of consumers.
+
+And consumers are on a simple but constant mission to think, focus and perform better in their day-to-day lives: whether that’s in the office or at home or anywhere they happen to be.
+
+“This is definitely an area to watch,” said Telford. “We’re seeing more consumers explicitly seeking focus, productivity-enhancement, mental clarity, rather than just caffeine.
+
+“Focus overlaps with nootropics – and we’re seeing ingredients like l-theanine, ginseng, ashwagandha and other adaptogens being more common in brands positioned in this space.
+
+“I think there are some new rituals and incremental occasions in non-alcohol (such as the 3pm pick-me-up, evening non-alcohol option, post-exercise recovery) that can be important areas where this resonates.”
+
+## Energy spurt
+
+Traditional energy drinks might have always targeted certain audiences. Now, better-for-you energy drinks are widening out that consumer base.
+
+“The category is evolving from physical energy (and the pre-workout boom of the performance energy craze over the last 3-5 years) to a more multi-dimensional understanding of energy,” said Telford.
+
+“While physical performance and caffeine remains core, brands are tapping into new missions, like focus, hydration, calming, or social energy/reset. We’re also seeing more powders as well as RTD products in this space.
+
+“We’re also seeing the branding, the language and the use cases attracting new or first time users to the category (such as Alani Nu).”
+
+Today, energy is perhaps better viewed less as a category, and more as a concept for the mass audience. Energy, after all, has been a fundamental need to today’s consumers for years: whether that’s in the form of coffee and caffeine or soda for a sugar spike or energy drinks. Now, energy drinks are incorporating those needs states to reach a wider audience and with that comes different branding and marketing: take, for example, Celsius’ lifestyle positioning.
+
+## Hydration plus
+
+One of the fastest evolving categories to watch in functional beverages is those that promise superior hydration: a concept commonly referred to as ‘enhanced hydration’ or ‘hydration plus’.
+
+“‘Enhanced hydration’ can mean different things, depending on the brand and occasion,” said Telford, thinking about the difference between sports to thirst or simply the need for a drink in a social setting.
+
+“But the common thread in advanced or enhanced hydration is typically added electrolytes, supporting recovery, or in some cases supporting immune system health and/or energy. These hydration brands have become wellness platforms in their own right: with electrolytes and a host of other functional ingredients or benefits.”
+
+And one of the most exciting areas within hydration is hydration powders. Euromonitor tracks electrolyte powders alongside other powder mixes in a category called Powder Concentrates on its Passport data platform: that category grew volumes 15% in the US in 2024 (a year when most other soft drinks struggled to generate meaningful volume growth).
+
+## Personalized nutrition
+
+Personalized nutrition has made big news. It’s about using smart tech and AI to help consumers customized beverages with exactly what they need for their body.
+
+These options exist for elite athletes but, despite the hype, haven’t really made it into the mainstream like many predicted.
+
+But functional beverages are where the category has the best chance to shine and the potential is still there: if brands can crack this nut.
+
+“I think personalized nutrition as a concept is gaining traction but we haven’t really seen this scaled yet,” said Telford.
+
+“But there is more segmentation of functional drinks around new ‘need states’.”
+
+That might include, for example, drinks for sleep or relaxation, or more niche areas such as menopause or pregnancy.
+
+While Telford doesn’t see any truly ‘personalized’ brands out there, he does note the trend for customization: such as sports nutrition companies that give people the ability to build nutrients and protein into their drinks or shakes as required.
+
+Furthermore, online trends like ‘WaterTok’ (building your own syrup and powder and enhancer water recipes) shows there is demand for this model.",www.foodnavigator-latam.com,2025-04-23,1,"Functional beverages: Top trends of hydration, gut health and energy",article,0.02261337673,34,93,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/03/ai-improves-seafood-supply-chain/,true,Reports on a specific real-world event (AI improving seafood supply chain) with news-style reporting,AI helps seafood innovation swim against the supply chain current,"AI is rapidly accelerating R&D in the seafood industry, with companies like Umami Bioworks demonstrating how AI-driven approaches can streamline supply chains and optimize production processes.","AI is rapidly accelerating R&D in the seafood industry, with companies like Umami Bioworks demonstrating how AI-driven approaches can streamline supply chains and optimize production processes.
+
+Seafood fraud is a growing issue with the National Oceanic Atmospheric Administration (NOAA) highlighting the range of fraudulent activities along the seafood supply chain – from mislabeling to illegal harvesting. With more than $20.3 billion of seafood imported into the US, per USDA data, AI offers solutions to address supply chain pain points.
+
+NOAA already recognized the potential of AI in reshaping the seafood industry, issuing a request for AI products to improve its fishery surveys, which currently rely on comprehensive, yet labor-intensive and error-prone methods.
+
+Similarly, the cultivated meat industry faces its own challenges when it comes to transparency, efficiency and sustainability. Just like the seafood sector, cultivated meat needs robust, real-time data to ensure ethical production and traceability, as a Good Food Institute expert previously discussed.
+
+## Umami Bioworks’ Alkemyst AI model cuts costs, risk and time
+
+Cultivated seafood company Umami Bioworks’ Alkemyst AI model was originally developed to boost production for cultivated seafood, but can support the broader seafood value chain, including aquaculture, wild fisheries management and seafood supply chains.
+
+Alkemyst’s model is built on a wide range of data, including public and proprietary insights on marine biology, seafood flavor and texture. It also incorporates data on how different seafood species are produced and their unique taste and sensory qualities, according to Umami.
+
+Alkemyst streamlines cultivated seafood R&D by reducing costs by 86%, risk by 83% and time by 62% through it’s AI-driven modeling and digital simulations, explained Mihir Pershad, CEO, Umami Bioworks.
+
+“These gains come from using a hybrid foundation model and digital twin to prioritize high-impact experiments, reducing redundancy and human error. By coordinating all R&D through a shared model, we ensure faster, more efficient development of optimized fish culture systems,” Pershad said.
+
+The model draws from “a combination of data sources to stay aligned with current market and biological realities,” including publicly available data and genetic information, along with Umami’s own research on seafood genetics, key biological markers and flavor and texture analysis, Pershad explained.
+
+The company also collaborates with seafood companies to analyze their data, helping Umami tailor solutions to specific species and production methods. By identifying common biological traits across different seafood types, Alkemyst can apply insights more efficiently and speed up research and development, he added.",www.foodnavigator-latam.com,2025-04-03,21,AI improves seafood supply chain,article,0.01401433949,14,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/31/soup-to-nuts-podcast-marketing-strategies-for-global-cuisine/,true,"This is a podcast summary/article about marketing strategies, not a report of a specific event.",Flavor trends: How to balance authenticity and access when introducing global dishes,"In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, representatives from two emerging ethnic packaged food brands – Deep Indian Kitchen and Del Real Foods – share how they walk the line between authenticity and accessibility without tipping over into appropriation. Both brands, which showcased at Natural Products Expo West, offer marketing strategies that encourage trial and tips for innovating products that meet consumers where they are. ","Authenticity is a must-have for most consumers, particularly younger generations who seek memorable dining experiences and who want to learn more about different cultures and value “true” or hyper-specific flavors and ingredients over substitutions with mainstream or more familiar alternatives.
+
+According to research from Datassential published last fall, 60% of consumers said they value authenticity in food more now than ever before. This is particularly true for younger generations, with Datassential reporting more than half of Gen Z consumers saying they actively seek restaurants that serve global cuisines compared to two in five Gen Xers or Baby Boomers.
+
+The “conundrum” for manufacturers and marketers, however, is striking the right balance between the adventure authenticity promises and offering the familiarity necessary to drive trial given research in Science Direct found consumers are more likely to fear unfamiliar food and deem them “risky.”
+
+In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, representatives from two emerging ethnic packaged food brands – Deep Indian Kitchen and Del Real Foods – share how they walk the line between authenticity and accessibility without tipping over into appropriation. Both brands, which showcased at Natural Products Expo West, offer marketing strategies that encourage trial and tips for innovating products that meet consumers where they are.
+
+### Explore past episodes of Soup-To-Nuts podcast
+
+Never miss an episode of FoodNavigator-USA’s Soup-To-Nuts podcast, or our recently launched Founders' Fundamentals podcast - subscribe today.
+
+**Catch up on past episodes of Soup-To-Nuts:**
+
+**What is driving consumer interest in regenerative agriculture****?**– Consumer awareness and interest in regenerative agriculture is exponentially increasing - placing pressure on farmers, manufacturers and retailers to work together to boost supply**Danone seeks to rekindle consumers’ love of plant-based milk**– Sales of plant-based milk have slowed in the past year, but Silk and So Delicious maker Danone still sees significant potential by focusing on fun in addition to function**What attracts consumers to whole grains and where is there room for innovation?**– As the Whole Grain Stamp celebrates its 20th anniversary, Oldways Whole Grain Council considers where there is room for innovation and how to overcome barriers blocking product development and consumption of whole grains**Better-for-you marketing claims raise red flags Could enforcement crackdown loom?**- An advertising watchdog lists ‘better-for-you’ claims as a potential enforcement area for 2025 amid concerns that marketers may not be able to support implied health claims
+
+## ‘Consumers don’t want anything that is Americanized or watered down’
+
+According to research by Innova Market Insights, consumers increasingly want not just global flavors, but authenticity that is rooted in culture and will help connect them with others.
+
+For Deep Indian Kitchen, which launched in 2019 and is sold in about 21,000 stores nationwide, this means offering mainstream American consumers the same authentic recipes that its parent company and three-generation Indian-American family business Deep Foods Inc. has served the Indian American community since 1977.
+
+“The consumer doesn’t want anything that is Americanized or watered down, right? If you want Indian, you want the same thing that an Indian person would eat. Likewise Thai, likewise Korean, etc. So we never water down or change the product,” said Kiernan Laughlin, general manager at Deep Indian Kitchen.
+
+But, he added, while the recipes are the same, the company tweaks how it names and positions products to better welcome consumers who are not new to Indian cuisine.
+
+For example, instead of labeling a traditional stewed greens and soft cheese dish saag paneer, Deep Indian Kitchen labels it spinach paneer.
+
+## Convenience eases trial and enhances access of global cuisine
+
+One of the biggest challenges for consumers seeking authentic global flavors is if they did not grow up with a specific cuisine, they likely do not know how to make it themselves, which is where Laughlin says frozen convenience comes into play.
+
+Deep Indian Kitchen’s dishes, snacks and sides are sold in the freezer aisle, which allow consumers to try traditional dishes at a fraction of the price as in a restaurant and in a fraction of time as cooking it from scratch.
+
+“Frozen plays a really interesting role in making the food more accessible, and I think it appeals particularly to millennials at their life stage right now where they are busy,” and balancing work and life, Laughlin said.
+
+Even if consumers grew up with a global cuisine and know how to prepare traditional dishes, they may not have time, which is why Del Real Foods offers authentic refrigerated Hispanic Foods that can be easily mixed and matched to create versatile dishes at home.
+
+Rachel Garner, a category manager at Del Real Foods, explains that the company’s convenient products offer an easy solution to first- and second-generation families seeking authentic Hispanic solutions and lower the barrier for trial for consumers who are not familiar with the cuisine.
+
+“A lot of consumers have nostalgia around what their grandma used to make, what their mom used to make and these beautiful smells that you would come home to, but in a modern world today you don’t have the time to make it,” she said.
+
+To help on-the-go shoppers maintain a connection with their culture, Del Real Foods offers staples, like tamales, fresh salsa, shredded chicken and other components that can be used as the base for a “quick scratch” meal at home. It also offers heat and eat products, like pupusas, when time is even more of the essence.
+
+## Specific, specialized ingredients boost authenticity
+
+As consumers become more familiar with global cuisines, companies are able to draw in shoppers with increased specificity about ingredients that adds to authenticity.
+
+By pairing regionally specific and unfamiliar sounding ingredients with more familiar dishes or products, Garner said brands can help shoppers take baby steps toward more authentic flavors and food.
+
+“Chilies and cheeses have been the most recent way for us to play with authentic Mexican ingredients,” she said.
+
+For example, instead of calling out generic “peppers” on pack, the company specifies the variety, such as poblano. Likewise, it blends traditional Oaxacan cheese with cheddar in its three-cheese quesadilla so that consumers can try a regional ingredient that may be unfamiliar but also be reassured by a type of cheese they already know.
+
+## Driving discovery
+
+No matter how delicious or convenient products are, consumers won’t buy them if they don’t know about them, which is where Laughlin says packaging and branding play an essential role of not only helping products standout on shelf but introducing consumers to a cuisine with which they may not be familiar in a way that is representative and respectful of the culture from which it comes.
+
+Deep Indian Kitchen does this with vibrant colors on its packaging that appeal to Millennials but also recall the streets of India which Laughlin notes is a “very colorful place.” Likewise, the lamp and arches on its package represent two cultural touchpoints found throughout India and so are at once authentic and welcoming.
+
+Just as important as eye-catching packaging is strategic distribution and merchandising. Deep Indian Kitchen has about 45% share of frozen Indian food nationwide, so it is less concerned about gaining share and more focused on partnering with retailers to “grow the pie.”
+
+To do this, the company works closely with retailers to strategically stock products in a way that they are easy to find by customers looking for them but also discoverable by those who may not know about it. For example, its new dumplings will be placed in a set with other global dumplings rather than an Indian food set.
+
+## Innovation expands access** **
+
+According to Laughlin, product innovation also plays a key role in maintaining consumer engagement by introducing solutions for different day parts or usage occasions as well as improving merchandising. Deep Indian Kitchen is delivering this with the recent launch of its dumplings and street wraps.
+
+“Last year we launched our first handheld product, our frozen Kati Street Wraps, and those are doing really well. They are sold in about 8,000 stores now. And we are launching here our Momo Dumplings, which are authentic Indian dumplings and the first of their kind to have chicken tikka masala on the inside and butter chicken on the inside. So, a really unique flavor experience,” he said.
+
+He added “dumplings are on fire right now,” and are the fastest growing appetizer. By launching the Momo Dumpling, Deep Indian Kitchen can expand the dumpling set, rather than simply take market share from existing products.",www.foodnavigator-latam.com,2025-03-31,24,Soup-To-Nuts Podcast: Marketing strategies for global cuisine,article,0.02962790862,33,98,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/22/why-regenerative-agriculture-matters-for-food-producers/,true,Reports on a specific event (webinar) with expert opinions and industry insights.,Why it’s time for producers to dig into regenerative agriculture,"Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play","While traditional approaches have focused on reducing harm, regenerative agriculture (or regen ag, as it’s increasingly known) aims higher. It’s about rebuilding: restoring soil health, boosting biodiversity, supporting farmers and creating long-term resilience from farm to shelf. That mission is especially relevant to the bakery and snack sectors, which rely heavily on raw agricultural inputs and are closely scrutinised by increasingly values-driven consumers.
+
+To help businesses navigate this complex but promising path, Bakery&Snacks is hosting an editorial webinar titled ‘Regenerative bites: Sustainable farming for snacks’ live on Tuesday, April 29. The one-hour session will be moderated by Bakery&Snacks editor Gill Hyslop and features three high-profile speakers leading the charge in regenerative transformation.
+
+## Insight from the front lines
+
+So what does regen ag look like in real-life supply chains and how can companies – from multinationals to emerging startups – begin embedding these principles into their sourcing strategies?
+
+To help unpack that, the webinar welcomes:
+
+- Bertie Matthews, managing director of Matthews Cotswold Flour
+- Christina O’Keefe, regional head of Sustainability, North America, Kerry Group
+- Kristy Lewis, founder and chief visionary officer of Quinn Snacks
+
+Each brings a unique perspective – from traditional milling and ingredient systems to consumer-facing innovation – and together, they’ll examine the barriers, breakthroughs and business case for regenerative agriculture.
+
+“Regenerative agriculture isn’t just about how we grow wheat,” says Matthews. “It’s about the entire ecosystem, from the microbes in the soil to the people baking with our flour. If we don’t care for the land, we lose the quality and integrity of the product and ultimately, the trust of our customers.”
+
+Matthews Cotswold Flour has been working closely with UK farmers to introduce cover cropping, reduced tillage and mixed crop rotations that regenerate soil health without sacrificing yield. For Bertie, transparency is just as important as technique.
+
+“We’re not perfect, but what matters is making a start. If we can bring the customer along on that journey, we turn sustainability from a technical issue into a human story.”
+
+That human story is central to the mission of Kristy Lewis, whose company Quinn Snacks was built on the idea of knowing your food’s origins.
+
+“We coined the term ‘farm-to-bag’ because we wanted consumers to connect the dots between snacks and soil,” she explains. “I was frustrated by the lack of transparency in the industry. Regenerative agriculture gave us a framework – not just to clean up our supply chain, but to build real partnerships with growers who care.”
+
+Over the past decade, Quinn has worked with farmers like Steve Tucker of Tucker Farms in Nebraska to trial regenerative methods such as no-till planting, intercropping and minimal chemical use. The result? Higher-quality ingredients, stronger farmer relationships and a powerful brand story that resonates with consumers.
+
+“Yes, regenerative is good for the planet, but it’s also good business. Our customers want to feel good about what they’re eating. When we talk to them about the work our farmers are doing, we’re not just selling snacks - we’re building trust.”
+
+## Regeneration at scale
+
+That’s not to say scaling regenerative agriculture is easy. It’s one thing for a startup to shift sourcing practices but what does it look like for a global food ingredients company?
+
+That’s a question Christina O’Keefe is tackling every day at Kerry Group, where she leads sustainability initiatives across North America.
+
+“We serve customers across multiple sectors – from bakery to beverages – and we’re seeing a sharp uptick in interest around regenerative sourcing,” she says. “Brands want to meet their ESG goals, but they also want to know: how do we quantify success? What does credible regen ag look like in practice?”
+
+For Kerry, success means measurable impact. The company is developing frameworks to track soil carbon improvements, biodiversity gains and water retention in its sourcing regions. And it’s not just about environmental outcomes: O’Keefe stresses the importance of farmer livelihoods and economic incentives.
+
+“We can’t expect farmers to shoulder the cost of transition on their own,” she says. “That’s why we’re exploring co-investment models, agronomic support and long-term contracts that reward positive outcomes.”
+
+## Big questions, real answers
+
+The webinar will go beyond the big ideas to tackle some of the most pressing questions facing the industry right now:
+
+- Can regenerative sourcing improve product quality?
+- How do you bring consumers along if they don’t fully understand what regenerative agriculture means?
+- What can smaller producers do if they don’t have direct access to farms?
+- How can startups invest in regenerative without blowing their budget?
+- Are current certification systems doing enough or is more clarity needed?
+- And what role do policy, innovation and storytelling play in making regenerative mainstream?
+
+These are the kinds of questions our panel will explore in a fast-paced, insight-packed session that balances inspiration with real-world practicality.
+
+“The biggest barrier to regen ag is fear of complexity,” says O’Keefe. “But once you break it down – define your goals, find the right partners, measure progress – it becomes manageable. And the benefits, from soil to shelf, are absolutely worth it.”
+
+Matthews agrees: “It’s not about having a perfect solution. It’s about creating better systems, one step at a time. And if every player in the bakery and snack space made a small shift, the ripple effect would be enormous.”
+
+For Lewis, it comes back to authenticity. “Consumers are smart. They know when something’s just a label. But when you show them the real people, the real farms, the real effort behind your sourcing, they respond. That’s the future of food.”
+
+## Why regenerative agriculture matters now
+
+Regen ag isn’t a silver bullet but it’s one of the most promising paths toward a food system that’s better for the land, better for farmers and better for business. In an industry where inputs like wheat, corn, oats and oils are essential – and where consumer scrutiny is growing – bakery and snack producers have both the opportunity and the responsibility to lead.
+
+The Bakery&Snacks webinar is a chance to explore what that leadership looks like in practice. Whether you’re just starting your sustainability journey or already exploring regenerative sourcing, this session will offer fresh perspectives, practical guidance and plenty of food for thought.
+
+Attendees will also have access to resources from webinar sponsors Healthy Food Ingredients and Manildra Group USA via the Resources Panel.
+
+Mark your calendar for Tuesday, 29 April and register now: it’s free, it’s timely and it could just change the way you think about farming, sourcing and the future of snacks.",www.foodnavigator-latam.com,2025-04-22,2,Why regenerative agriculture matters for food producers,article,0.02557282435,33,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/24/unilevers-first-quarter-2025-sales-slide-in-ceos-first/,true,Reports on a specific real-world event (Unilever's Q1 sales) with news-style reporting,Unilever’s sales dip but shares rally in new CEO’s first Q1,"Unilever's Q1 2025 sales have dipped in new CEO Fernando Fernandez's first trading update as company head. Despite the setback, shares rallied and rose 11 points","Unilever’s overall sales dropped 0.9% to €14.8bn in the first quarter of 2025, driven by a weaker performance in personal and homecare products, with sales down 4.4% and 4.2% respectively compared to the same quarter last year.
+
+Despite this, the blue chip’s shares opened on the up and continued to rise throughout the morning as investors remain confident in new CEO Fernando Fernandez’s, who took up office in March, turnaround strategy.
+
+Overall underlying sales growth (USG) was up 3%, with volumes up 1.3% and price at 1.7%.
+
+The business expects a resilient trading year, with a modest underlying sales growth of 3% to 5%. Unilever’s productivity programme is also ahead of schedule and expected to deliver €550m of savings by year end.
+
+The separation of the business’s ice cream division is on track, with a demerger set for September 9.
+
+## Unilever’s Q1 food sales grew
+
+Despite a sluggish overall performance, food grew 0.1% year on year to €3.4bn and ice cream 2.8% to €1.8bn.
+
+Within food, lead brands Knorr and Hellmann’s put in a “good” retail performance over the quarter, with innovations supporting higher price points.
+
+The business’s Food Solutions division was, however “flat” as China “lapped” double digit growth due to a later Chinese New Year.
+
+### Read more
+
+In ice cream, Magnum’s sales upped by mid-single digits as a result of a new Utopia range and the rollout of Bon Bons.
+
+Ben & Jerry’s also saw mid-single digit growth, thanks to the launch of larger and shareable packs as well as Sundae flavours.
+
+“We have started the year with a resilient performance,” said Fernandez. “First quarter underlying sales growth of 3% reflects the strength of our increasingly premium and innovation-led portfolio in developed markets.
+
+“We have interventions in place in some emerging markets to step up growth in the remainder of the year.”
+
+## Unilever’s global Q1 market breakdown
+
+In individual market performance, Europe’s USG was up 3.2%, with volume up 3% and prices at 0.2%.
+
+North America’s USG was up 6.2% with volume driving 4% and price 2.1%.
+
+Latin America saw a USG of 1.5%, though volumes dipped 3% while prices upped 4.6%.
+
+Asia Pacific’s performance was more modest at 2% USG, with 0.6% in volume and 1.3% in price.
+
+Of the business’s performance over the coming months, the CEO said: “Heightened global macroeconomic uncertainty is a fact; however, the quality of our innovation programme, the strong investments behind our brands and our improving competitiveness give us confidence we will deliver on our full year plans.”
+
+Unilever will continue to scale brands and deliver strong market execution to drive volume sales up with a view to delivering a higher performing business.",www.foodnavigator-latam.com,2025-04-24,0,Unilever's first quarter 2025 sales slide in CEO's first,article,0.01376715926,21,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/03/upf-linked-to-poor-health-by-uk-government-body/,true,Reports on a specific event (health body's updated position on UPFs) with news-style reporting,UPFs condemned by health body in further blow to sector,"A leading European health body has dealt another blow to UPF manufacturers, maintaining their link to adverse health outcomes ","A key health body has renewed its position that ultra-processed foods lead to negative health outcomes. While some UPFs, such as processed red meat and sweetened drinks, were definitively linked to such outcomes, others, including vegetarian alternatives, were not.
+
+The UK’s Scientific Advisory Committee on Nutrition (SACN) yesterday released an updated version of a 2023 position statement highlighting this connection between UPFs and adverse health outcomes, which looked at new evidence that had come to light in the intervening period.
+
+In short, its position still stands. Ultra-processed foods, according to the definition put forth by the Nova classification, are still linked to adverse health comes in SACN’s view.
+
+## What evidence links UPFs to adverse health outcomes?
+
+In this update, SACN took into account a range of studies published in the intervening period, only using those that worked with Nova.
+
+Looking at 10 prospective cohort studies, SACN found that UPFs including processed meat and animal products and sweetened drinks were linked to poor health outcomes. However, UPF categories including vegetarian alternatives were not.
+
+Furthermore, one randomised control trial found people gained more weight on a UPF than a non-UPF diet.
+
+SACN stressed that it continues to find the association between UPFs and adverse health outcomes “concerning.”
+
+While it views the Nova classification as limited, it suggests that there may be the potential for new subcategories within it, in addition to processing, based on nutritional composition, which could improve its accuracy.
+
+## What were the limitations?
+
+Nevertheless, SACN reiterated there were some flaws in the research it had analysed.
+
+SACN’s 2023 research stated that it was unclear whether foods categorised as UPFs were linked to adverse health outcomes due to processing or to nutrition. These limitations remained in its rapid update in 2025.
+
+Studies also failed to account for other factors such as body mass index and socioeconomic status.
+
+Some study authors also reported the difficulty of applying the Nova Classification, and the difficulty of ascertaining the role of UPFs in long-term health outcomes.
+
+Finally, available evidence also remains almost exclusively observational, SACN explains.
+
+## What are SACN’s recommendations?
+
+The UK’s Eatwell Guide, which is based on advice from SACN, already suggests that certain UPFs such as biscuits, cakes, confectionary, ice cream and crisps are not part of a healthy or balanced diet, and that moderating intake of processed red meat, salt, saturated fat and free sugars is advised.
+
+Now, SACN reiterates this advice, suggesting that the UK government should explore strategies and actions to implement them.
+
+For example, it argues the government should compel industry to make processing data available publicly, in order to enable monitoring and further research.
+
+Publicly available data will allow it to monitor the composition of products for additives such as emulsifiers and non-sugar sweeteners, in order to ascertain whether there is a link between additives themselves and adverse health outcomes, as well as specific processing methods used by industry.
+
+It should also consider whether messaging on processing could improve dietary intakes without any unintended adverse consequences.
+
+Finally, it should monitor individual consumption of emulsifiers and non-sugar sweeteners.
+
+SACN will keep the topic under annual review and look at it again in 2026.",www.foodnavigator-latam.com,2025-04-03,21,UPF linked to poor health by UK government body,article,0.0152310536,24,94,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/09/mondelez-and-danone-positive-despite-tariff-threat/,true,Reports on a specific real-world event (tariff announcement) with news-style reporting,Mondelēz remains positive despite tariff uncertainty,"Majors such as Mondelēz and Danone remain positive, while US tariffs create uncertainty throughout the whole of European food and beverage. ","Markets have heaved a sigh of relief following president Donald Trump’s 90 day tariff postponement (with the exception of China), announcement yesterday.
+
+Before the reprieve, publicly owned food businesses such as Mondelēz remained positive, despite the market uncertainty that continues to linger. The EU will now face a 10% baseline tariff until further notice.
+
+Last week Mondelēz International, along with Danone, Unilever and Nestlé, saw share values drop in light of Trump’s tariff announcement.
+
+However, the business “remains confident in our ability to navigate the evolving external environment”, a Mondelēz spokesperson said.
+
+Danone and Nestlé were also contacted, but declined to comment.
+
+## Alcohol and dairy dropped from EU retaliatory tariffs
+
+And despite the EU announcing it would drop retaliatory tariffs against the US on dairy, bourbon and wine, there is still little for food and drink to be positive about in the long term.
+
+The EU’s decision to drop these tariffs followed heavy lobbying from Ireland, Italy and France to shield their own alcohol industries against Trump’s threat of additional 200% tariffs on wine and champagne, the FT reports.
+
+However, the EU’s 25% tariffs against the States for a host of other goods was set to come into effect between April 15 and December 1, with taxes on soybean and almond imports delayed until December 1.
+
+Though the European Commission is yet to provide an update following Trump’s 90 day break.
+
+“200% doesn’t seem likely now EU has decided to don’t put any tariffs on US spirits and wine,” explains Thijs Geijer, Senior Sector Economist covering the Food and Agriculture sector at ING.
+
+While there has been some EU backtracking, the bloc’s alcoholic beverage industry will still feel the sting of Trump’s tariffs if or when the come into force, explains Adam Butlin, a research assistant for the Centre of Economic Performance at the London School of Economics (LSE).
+
+“Exporters from wine-producing regions in France, Italy, and Spain are especially vulnerable, as their producers rely heavily on American consumers,” he says.
+
+## What products are less vulnerable to tariffs?
+
+Contrasting with the vulnerability of alcohol, some food and beverage sectors are significantly less likely to be hit hard by tariffs.
+
+Consumer staples such as preserved food, cereals and household pantry items are safer from the effects of tariffs, explains Butlin, as they have both consistent demand and broader product diversification, making them less vulnerable to price shifts from trade policy.
+
+Products with a lower elasticity of demand and a limited domestic substitution in the US will be better off, Butlin explains.
+
+“The most resilient producers will be those with flexible supply chains and diversified export destinations, enabling them to adapt to new trading conditions with minimal disruption.”
+
+## Food businesses may shift to emerging economies
+
+In the long-term, what could tariffs mean for European food and beverage?
+
+With tariffs making the US a less attractive market for multinational producers, they make seek out alternative markets, such as emerging economies with expanding middle classes.
+
+“China and India are particularly attractive alternatives due to their rapid urbanisation, growing consumer spending, and rising appetite for premium food and drink products,” explains Butlin. India in particular is often viewed as a holy grail for food and drink majors such as Unilever and Mondelēz.
+
+By 2030, these two countries will account for 66% of the world’s middle class population, and 59% of its middle class consumption.
+
+Canada, Mexico and Southeast Asia may also be candidates, suggests ING’s Geijer. The Mercosur free trade agreement may also make South American markets such as Brazil and Argentina more accessible.
+
+## Food and beverage no longer hedge against uncertainty
+
+Food and beverage stocks, meanwhile, may have lost their shine.
+
+Traditionally, explains Butlin, food and beverage stocks have been seen as defensive assets, compared with more volatile industries, because of their more stable demand. In this case, though, such trends are not baring out.
+
+“In recent cycles, food-related equities have not consistently outperformed the broader market during periods of tariff escalation. Their recovery is therefore likely to mirror overall market sentiment, rather than lead it, especially in the absence of a predictable and rules-based trade environment.”
+
+Factors leading to this new level of vulnerability include decreased export competitiveness and cost inflation.",www.foodnavigator-latam.com,2025-04-09,15,Mondelēz and Danone positive despite tariff threat,article,0.01799918535,31,98,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/10/vegetable-oil-prices-rise-amid-tariff-chaos-and-climate-pressures/,true,Reports on a specific real-world event (vegetable oil price increases) with news-style reporting,Vegetable oil prices rise amid tariff chaos and climate pressures,"Rapeseed, sunflower and palm oil have all been hit by volatility ","Agricultural commodities are having a bad time of it lately. Whether it’s corn, cocoa or coffee, crops worldwide are being pressured increasingly by unpredictable weather patterns.
+
+The latest victim – or multiple victims – are vegetable oils. The prices of rapeseed, sunflower and palm oil have all tracked upwards in recent months due to climate pressures, exacerbated as global markets react to uncertainty around tariff barriers erected by the United States.
+
+## Why are vegetable oil prices rising?
+
+Recent price rises have been driven by volatility caused by the US’s tariffs, according to Roxanne Nikoro, oilseeds market reporter at Expana.
+
+“Recent volatility came from uncertainties surrounding the ongoing trade war between the US and major vegetable oil trading partners,” she explains.
+
+“Due to weather-related and tariff uncertainties, price trends have been mixed; with volatility across all markets.”
+
+Before this, the high prices of vegetable oils were primarily driven by palm oil prices, explains Food and Agriculture Organisation (FAO) economist Di Yang. When prices spiked last year, this sent buyers to cheaper alternatives.
+
+High palm prices were driven by unusually dry weather conditions and the deteriorating age structure of oil palms in South East Asia, which meant yields were less than expected.
+
+Weather patterns in Malaysia and Indonesia drove palm oil up to their highest point since July 2022 in February, explains Expana’s Nikoro. Flooding in Malaysia has exacerbated this, curtailing production.
+
+The price of palm oil, usually the price floor in this area, has risen to the price ceiling. Much as happened last year, buyers have been driven to other oils by the rise, although this lower demand has meant prices have since come down slightly from February’s heights.
+
+However, other vegetable oils have also been affected. For example, according to FAO’s Yang, rapeseed and sunflower oil prices have been driven up due to poor growing conditions in the 2024/25 season, lowering outputs.
+
+Rapeseed and sunflower oil peaked in Q4 last year, according to Expana forecast analyst Jamie Pakenham-Walsh.
+
+Prices of soy oil rose for a different reason, in response to the increased demand due to tight supplies of other oils, in spite of ample supplies.
+
+On top of this, biofuel remains a factor. Mandates for the level of biodiesel required for blending into fuel have risen in Indonesia (from B35, or 35% biofuel, to B40, or 40%) and Brazil (from B12, or 12%, to B14, or 14%), increasing the demand for vegetable oil and driving up prices.
+
+However, biofuel producers are being hit hard by rising prices. A combination of high vegetable oil prices and low crude oil prices has meant that margins for biodiesel have declined, explains FAO’s Yang.
+
+## What regions are affected the most?
+
+India is the world’s top vegetable oil importer, but imports to the country are expected to decline for the second consecutive year in the 2024/25 season due to demand rationing, Yang explains.
+
+Imports to other major markets, such as the EU and China, are likely to remain low. Higher soy oil supply, Yang says, can only partially compensate for the lessened availability of other oils.
+
+## When will prices start to decline?
+
+The big question is, will such prices begin to decline, and if so, when? Well, it’s complicated.
+
+Weakness in the macro-economy may accompany a decline in some oils after May, suggests Expana’s Pekenham-Walsh, although since soy oil prices are are already low, it may be resistant to further decline.
+
+Tariffs also remain a factor. “That is a fluid situation that is likely to affect the oils individually, depending on their import/exports to the U.S. This is something that we are continuing to evaluate as we get more information.”
+
+The US, and its major trading partners such as the EU, China, and Canada, are likely to experience some volatility, explains Nikoro.
+
+Other markets, however, could benefit. “Brazil is poised to become the main beneficiary of the shift in demand, with Argentina and Paraguay also benefitting, sources tell us. With harvests in Brazil and Argentina progressing positively, the market has shifted its focus to soybean plantings with the US set to plant less beans with the tariff dispute leading farmers to favour plantings of other crops, industry insiders commented.”
+
+Alongside the US’s tariffs, China’s imposition of 100% tariffs on Canadian canola oil and meal is also bearish for Canada’s market.
+
+Finally, Nikoro points out that the Russia-Ukraine war also remains a “key driver” of the sunflower seed and oil market.",www.foodnavigator-latam.com,2025-04-10,14,Vegetable oil prices rise amid tariff chaos and climate pressures,article,0.01788464545,29,97,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/09/wcf-2025-cocoa-leaders-urge-action-amid-global-cocoa-crisis/,true,Reports on a specific event (WCF 2025 meeting) with factual reporting on discussions and outcomes.,WCF 2025: Cocoa leaders call for urgent collaboration amid global crisis,"At WCF 2025, cocoa leaders call for urgent collaboration, sustainability and innovation to tackle rising prices, disease, and supply chain risks.","At the World Cocoa Foundation’s (WCF) 2025 Partnership Meeting in Brazil, held from March 19-20, cocoa stakeholders from across the value chain gathered to address the sector’s most pressing challenges. Under the theme Our Future: Resilience Through Sustainability, the event spotlighted the urgent need for more inclusive, farmer-centric strategies in the face of unprecedented disruption.
+
+The conference came after three consecutive cocoa seasons marked by climate change, crop failure, soaring production costs, tree disease, and legal uncertainty – all of which have pushed prices to volatile highs and placed increasing strain on both manufacturers and farmers.
+
+## Building resilience at farm level
+
+A key message echoed throughout the two-day event was the need to move away from top-down interventions. “Real progress will only occur if we forge true partnerships with farmers and rebalance the conversation,” said Andrea Camacho, Sustainability Director at Luker Chocolate. For the Colombian chocolate manufacturer, the meeting reinforced the importance of empowering producers and building resilience at farm level.
+
+Innovation was also high on the agenda. Amid ongoing supply constraints, confectionery makers shared how they are rethinking cocoa use — from upcycling cacao fruit to trialling cocoa flavourings as alternative ingredients. These formulation shifts reflect a growing effort to mitigate the impact of volatile pricing while also exploring more sustainable production models.
+
+The WCF meeting reaffirmed that building a future-proof cocoa sector will require collaboration at every level — and that the industry can’t afford to wait.
+
+Against a backdrop of mounting economic and political volatility, the WCF Partnership Meeting underscored why resilience must be tied directly to productivity, profitability and farmer wellbeing. There was consensus that sustainability should adapt according to the needs of people, the economy and the environment according to Chris Vincent, President of WCF.
+
+## Developing climate resilience in cocoa
+
+To make this shift, cocoa producers must explore how the sector can cultivate climate-resilient cocoa to better adapt to accelerating climate change. Understanding how to increase farmer incomes through diversification is also a key concern. “We know cocoa producers can’t rely on a single crop alone, and diversification is vital to ensuring the long-term economic stability for farmers, their families and their communities,” says Camacho.
+
+As an alternative to one-size-fits-all solutions, interventions in practice can support the value chain. For instance, Luker Chocolate is exploring approaches like agroforestry, regenerative agriculture and soil microbiology to help farmers build more climate-resilient systems. It’s underpinned by the ethos that supporting cocoa communities is as important as caring for the farmers.
+
+Funded through partnerships, in 2024, for every $1 committed by Luker Chocolate, an additional $1 was leveraged in value through allies and global clients, enabling the brand to reach and directly support over 4,320 families in cocoa-producing regions throughout Colombia.
+
+## Creating lasting change
+
+Times of intense pressure can spur collaboration and innovation. “As the sector faces unprecedented demands to deliver at speed and scale, this moment requires coordinated, pragmatic approaches towards efficient execution,” says Vincent. Speakers at WCF highlighted practical, scalable approaches to cocoa agroforestry and mechanisation that could support producer countries facing productivity pressures.
+
+Camacho agrees: “Today, we stand at a critical juncture for the cocoa sector; farmers are facing mounting economic and environmental challenges, and collaboration between stakeholders across the entire supply chain has never been more important,” she says.
+
+According to WCF, there was a consensus among the speakers on the importance of pre-competitive collaboration, arguing that the sector’s challenges are too significant for any one individual or organisation. It’s based on the long-held idea that pooling knowledge and resources can strengthen the entire cocoa value chain. Choosing collaboration over competition__ __has been a recurring need within the cocoa sector, with national programmes like initiatives for sustainable cocoa__ __calling for collaboration.
+
+Manufacturers and suppliers also set their sights on helping cocoa-producing families achieve the economic stability needed for long-term development. “Through ongoing cross-sector collaboration and private sector investments, we’ll be able to further improve the resilience and livelihoods of farmers and their communities, empowering them to not just survive but thrive in the face of global challenges,” says Camacho.
+
+## A holistic approach to tackling cocoa’s biggest challenges
+
+Attendees at the event, which included Initiative Cacao Côte d’Ivoire-Ghana (ICCIG), Brazilian Agribusiness Association (ABAG) and the International Labour Organisation (ILO), explored Brazil’s leadership in agricultural innovation. They explored why improved mechanisation can lower production costs, increase efficiency and foster productivity in cocoa and other crops.
+
+Amid the ongoing cocoa crisis, global confectioners need to strive to work with their supply chain to boost farmers’ resilience and quality of life. “Our goal at the WCF meeting was to share solutions that we’ve found in our own value chain – in the hope that knowledge transfer might benefit others across the sector,” says Camacho.
+
+## Proactive approach to managing crop disease
+
+Disease management was also one of the conference’s key themes.
+
+Ghana and Côte d’Ivoire are significantly affected by diseases like Cocoa Swollen Shoot Virus Disease (CSSVD), a damaging biological threat that has the potential to devastate the crop. Indeed according to a research topic published in the Frontiers in Agronomy journal exploring Cocoa Diseases and their Management found that around 40% of the annual cocoa harvest is lost to pathogens.
+
+“Panellists advocated for a comprehensive, shared research base around diseases and increased investment in disease prevention strategies like farmer training, improved planting materials and digital technologies,” says Vincent.
+
+Appropriate agronomic practices that help to limit its spread and control its impact on productivity are crucial. “Improved planting materials and good agricultural practices can significantly increase yields in the face of disease,” says Vincent.
+
+## Tackling cocoa’s complex challenges
+
+The importance of collaboration, disease management and pursuing agricultural innovation relates to the leading issues in the global cocoa industry – funding. “Recent instability, the delay and simplification of regulation and swingeing development cuts is straining a global cocoa sector already grappling with profound challenges,” says Vincent.
+
+But despite the present struggles affecting the global cocoa industry, there is scope for change.
+
+“Times of intense pressure can lead to collaboration and innovation,” says Vincent.",www.foodnavigator-latam.com,2025-04-09,15,WCF 2025: Cocoa leaders urge action amid global cocoa crisis,article,0.02549018583,27,94,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/08/dei-rollbacks-at-walmart-pepsico-spark-boycotts/,true,Reports on a specific real-world event (consumer boycotts) with news-style reporting,"Why Americans are boycotting Big Food brands like Walmart, PepsiCo and General Mills","Major U.S. brands like Walmart, PepsiCo, and General Mills are facing a wave of consumer boycotts over rollbacks to their DEI commitments","When Bakery&Snacks reported in January on the growing pressure facing F&B companies to remain ‘neutral’ on political and cultural issues, the response was already building.
+
+PepsiCo’s decision to quietly retreat from its DEI goals - alongside Elon Musk’s public crusade against ‘woke’ corporations and Trump’s rollback of federal DEI programmes – set the stage for a volatile consumer landscape.
+
+Two months later, that tension has erupted into a widespread consumer-led protest movement. Grassroots organisers, civil rights activists and cultural figures are now calling for rolling boycotts and economic blackouts aimed at major US retailers and manufacturers, including PepsiCo, Walmart, Target, General Mills, Amazon and McDonald’s.
+
+What began as a pushback against corporate repositioning has become a broader fight about economic justice, political accountability, and who gets to shape the values of the marketplace.
+
+## The DEI backlash begins
+
+In January, PepsiCo made headlines for its internal memo announcing the elimination of DEI hiring goals and supplier diversity targets. At the time, company leadership framed the shift as a response to changing business realities – but critics saw it as a reaction to renewed political pressure from the Trump administration and conservative influencers like Elon Musk.
+
+PepsiCo wasn’t alone in this recalibration and the move opened the door for what would become a nationwide debate over free speech, equity and corporate responsibility.
+
+Now, less than three months later, that debate has spilled beyond boardrooms and ad campaigns and into store aisles. Even celebrities like actress Bette Midler and author Stephen King have weighed in, using their platforms to amplify calls to boycott.
+
+### Companies currently in the crosshairs
+
+• Walmart: Currently under a weeklong boycott (7-14 April) for allegedly abandoning DEI initiatives and not paying sufficient taxes.
+
+• General Mills: Scheduled for a boycott from 21-28 April.
+
+• Amazon: Facing a second targeted boycott in May.
+
+• Target and McDonald’s: Lined up for boycotts in June.
+
+• PepsiCo: Under threat of boycott unless it reinstates DEI policies revoked earlier this year.
+
+The most visible front in the current wave of resistance is a weeklong boycott of Walmart, spearheaded by the newly formed activist group People��s Union USA. Running between 7-14 April, the boycott urges consumers to halt all purchases from the retail giant, including instore shopping, online orders and subscriptions.
+
+The campaign accuses Walmart of abandoning DEI commitments in the wake of political pressure. People’s Union USA founder John Schwarz has been rallying support on TikTok and other platforms, noting “economic resistance” is one of the few tools left for consumers who feel ignored by both corporate America and the political establishment.
+
+“This is about strategy,” Schwarz said in a recent video. “We are the economy. If they want our dollars, they need to respect the people who keep them in business.”
+
+Walmart isn’t the only company facing scrutiny. Prominent American civil rights activist Reverend Al Sharpton recently issued a public challenge to PepsiCo, demanding the snacking giant reinstate its DEI commitments or face a nationwide boycott.
+
+In a letter to CEO Ramon Laguarta, Rev Sharpton wrote of his “profound disappointment” over PepsiCo’s decision to eliminate diversity goals in hiring and supplier partnerships, calling it a betrayal of the company’s long-standing relationship with minority communities.
+
+“You have walked away from equity,” Sharpton wrote. “Political pressure has outweighed principle.”
+
+The Lay’s and Doritos maker was historically seen as a pioneer in corporate inclusion. It hired some of the first Black sales and marketing executives in the 1940s and by the 1980s, had implemented Black consumer advisory boards – one of which Sharpton himself once sat on.
+
+Sharpton’s warning comes as civil rights organisations begin to coordinate more closely with grassroots economic resistance movements like People’s Union USA. Whether or not PepsiCo agrees to a meeting, the pressure is intensifying.
+
+Meanwhile, General Mills is being boycotted from 21-28 April, as part of the ‘economic blackout’ organised by Schwarz. The boycott targets the company for allegedly “poisoning our kids with toxic cereals, flooding shelves with overpriced, chemical-laden food and profiting while families struggle,” says Schwarz in a viral Instagram video. “No Cheerios, no Lucky Charms, no Häagen-Dazs - nothing from General Mills,” he adds. “This is how we win, piece by piece, until they have no choice.” General Mills has yet to respond publicly to the boycott or the allegations driving it.
+
+## Culture war meets checkout aisle
+
+This wave of activism represents more than isolated calls for boycotts. It reflects a growing sentiment that corporations purportedly have too much political influence, too little accountability and too often play both sides when it suits their bottom line.
+
+When President Trump ended federal DEI programmes shortly after taking office in January, companies like Walmart and Target quietly followed suit, dialling back similar initiatives in their own organisations. To many consumers and activists, these moves felt like a betrayal of years of progress.
+
+For a time, DEI was seen not just as a social good but a business imperative. Now, with that assumption being challenged, the conversation has shifted: from internal policy to public protest, from marketing slogans to marketplace decisions.
+
+It remains to be seen whether these boycotts will create measurable financial damage for targeted companies, but the reputational risk is already unfolding. As brands position themselves for spring and summer product pushes, they are also being forced to evaluate how public sentiment may affect sales and long-term trust.
+
+What’s clear is this new chapter in consumer activism is more coordinated, more strategic and more sustained than past efforts. It’s not just about a single issue or a single brand. It’s about who holds power in the modern American economy - and whether everyday people can still shape the outcome.",www.foodnavigator-latam.com,2025-04-08,16,"Why Americans are boycotting Walmart, PepsiCo & General Mills",article,0.02175977433,28,96,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/02/upfs-not-main-focus-for-mondelez-ferrero/,true,"Reports on a specific topic (UPFs) with quotes and facts, in a news-style format",Addressing UPFs ‘not main focus for food majors’ like Mondelēz and Ferrero,Ultra-processed foods are not currently the predominant focus of major companies such as Mondelēz and PepsiCo in improving products' nutritional quality.,"The current domination of ultra-processed foods in the headlines is a double-sided coin.
+
+On the one hand, many consumers are highly concerned about the health impacts of such foods, and the World Health Organisation (WHO) has linked them to millions of deaths each year.
+
+On the other, the Nova Classification, which contains the most commonly used definition of UPFs, has come under fire from a range of quarters for focusing more on processing and less on nutrition.
+
+In response, major companies and organisations such as the Novo Nordisk Foundation and Zoe are exploring their own food processing classifications.
+
+Now, according to Rocco Renaldi, general secretary of the International Food and Beverage Alliance (IFBA), key industry players are not focused on reducing UPFs but other ways of improving their products’ health.
+
+## UPFs are not central to industry’s efforts on health
+
+IFBA is an industry association focused on improving the nutritional quality of its members’ foods. Members include major companies including Mondelēz International, PepsiCo, Ferrero, and the Coca-Cola Company. It was founded to support the WHO’s efforts to improve public health.
+
+Many of the companies IFBA represents sell a significant amount of products which would fall into category four of the Nova classification, points out Renaldi.
+
+What these companies are doing around nutrition and health is not “strictly speaking” related to the Nova definition of UPFs, he explains.
+
+“There’s not a lot you can do about it, in the sense that no matter what you do to the kind of products in question, they will remain UPFs for the purposes of that definition.”
+
+## The WHO is working on a definition
+
+However, the WHO has in the past been highly critical of UPFs.
+
+Nevertheless, it is currently developing a “more operational definition” of processed foods, Renaldi explains.
+
+The idea is to revisit the definition presented by the Nova classification, which is not seen as helpful or “useful to guide policy making.”
+
+IFBA has an “ongoing dialogue” with the WHO, Renaldi says.
+
+### What is the Nova Classification?
+
+The Nova Classification, originally posited in 2009 by Carlos Monteiro from the University of São Paulo, is a food processing classification. It puts foods into four categories - minimally processed foods, proessed culinary ingredients, processed foods and ultra-processed foods. This final stage includes industrially processed foods such as pizzas, cakes, biscuits and some sliced breads, among many others.
+
+## Responding to HFSS
+
+While not prioritising UPFs, IFBA’s members are instead focusing on HFSS, Renaldi explains.
+
+IFBA has set policy commitments for its companies. These include projects focusing on salt reduction, with benchmarks for 2025 and 2030, and industrial trans-fat elimination, which has been completed (according to IFBA, industrially produced trans-fats have been eliminated from 98.8% of members’ products).
+
+It is also working on a minimum global standard for nutrition labelling, as well as a responsible marketing policy to limit marketing to children.
+
+There is “scope for reformulation and innovation,” Renaldi explains, in products such as pizza, ready meals, and breakfast cereals. In such products, the industry is aiming to remove salt, sugar and fat, and add “positive nutrition”. This is “an ongoing journey without an endgame”.
+
+However, there are some products that are “less amenable to formulation changes”, such as cake, chocolate or ice cream, explains Renaldi,. These products, he says, are “almost inevitably HFSS”.
+
+In these products, IFBA’s members are instead aiming to reduce portion sizes.",www.foodnavigator-latam.com,2025-04-02,22,"UPFs not main focus for Mondelēz, Ferrero",article,0.01522603572,23,98,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/10/how-snack-brands-can-win-with-mondelezs-little-treat-trend/,true,"Reports on a specific topic (snacking trends) with data and insights from a market research report, presented in a news-like format.",Snacking gets personal: How to profit from Mondelēz’s ‘Little Treat’ revolution,"Consumers aren’t just hungry - they’re emotionally invested and turning to snacks for comfort, mood boosts and everyday indulgence. Is your brand ready to tap into this powerful shift in snacking behaviour?","Once relegated to the ‘guilty pleasure’ status, snacking has emerged as a full-fledged emotional ritual in consumers’ daily lives.
+
+Mondelēz International’s 2024 State of Snacking report revealed a global groundswell of support for the idea that a small indulgence is not only acceptable, but essential.
+
+The newest kernel of insight from the snacking giant is that consumers aren’t just reaching for snacks because they’re hungry – they’re reaching because they believe they deserve it.
+
+As brands explore new terrain in the emotional economy of food, the rise of the ‘treat yourself’ mindset reveals shifting cultural priorities, the nuance of generational snacking habits and the opportunity to deliver both pleasure and purpose in every bite.
+
+## From guilt to gratification
+
+Snacking has undergone a major image makeover. Where once a mid-afternoon chocolate cookie was framed as a dietary slip, today it’s celebrated as an act of self-kindness.
+
+According to the Oreo maker’s report, 76% of consumers say they snack for a mood boost; while 81% do it to enjoy a quiet moment to themselves. These moments are no longer incidental – they’re planned, even ritualised.
+
+The appeal lies in immediacy. In a world of stress, economic uncertainty and digital overload, snacking offers a quick, accessible escape. Consumers are giving themselves permission to pause and savour, redefining indulgent eating as a healthy emotional choice.
+
+### Brand opportunity?
+
+Highlight the emotional role of snacking more deliberately:
+
+- Label treats as ‘stress relievers’ or ‘mood boosters’ on pack
+- Encourage consumers to build snack rituals around mindfulness
+- Partner with wellness influencers to reposition indulgent snacks as part of daily self-care
+
+## Micro-rewards & little luxuries
+
+This shift plays into a wider consumer behaviour pattern: the pursuit of micro-rewards. Whether it’s finishing a work task or surviving a school run, the modern snack isn’t just a food item: it’s become a personal pat on the back. This is evident in the finding that 94% of consumers have a snack as a reward or treat.
+
+And it’s not just any treat. Mondelēz’s report notes 45% of consumers are willing to pay more for high-quality ingredients or unique flavours. These aren’t random indulgences: they’re carefully chosen pleasures. Snacks like single-serve bakery items, flavoured nut mixes and premium chocolates are being positioned as affordable luxuries – low-cost ways to bring joy into the everyday.
+
+### Brand opportunity?
+
+Reinforce the ‘little wins’ strategy:
+
+- Develop snack lines or campaigns linked to daily achievements, such as, ‘win the day with one bite’.
+- Offer multipacks designed for weekly mini milestones
+- Elevate packaging with premium finishes or giftable formats
+
+## Gen Z vs Millennials: Different flavours of indulgence
+
+On a whole, younger consumers are driving this shift, but it’s important for producers to note that Gen Z and Millennials indulge differently.
+
+Gen Z snackers lean into novelty and experience. They’re more likely to chase limited edition drops; explore international flavour profiles; and experiment with texture mashups. For them, indulgence means discovery.
+
+Millennials, by contrast, treat snacks as comfort and calm. They gravitate toward nostalgic products and trusted brands, often seeking indulgence through familiarity. With many balancing family and careers, they use snacks as a buffer in chaotic days – a few minutes to breathe.
+
+Both groups are highly engaged in emotional snacking, with 73% saying their favourite snack can instantly improve their mood. Yet the emotional tone differs: Gen Z’s indulgence is expressive and exploratory; Millennials’ is restorative.
+
+### Brand opportunity?
+
+Tailor formats and flavour profiles by generation:
+
+- Target Gen Z with playful, bold limited edition releases and global flavours
+- Appeal to Millennials through nostalgic reformulations with better-for-you twists
+- Align formats to life stage – portable formats for Gen Z; shareable or multi-serve packs for Millennials
+
+## Global nuances
+
+While the treat-yourself trend is global, the execution is regional.
+
+In the US, indulgent snacks often feature rich, familiar flavours like peanut butter or salted caramel. Americans have embraced all-day snacking, and premium offerings (think artisanal popcorn or gourmet bars) cater to a consumer base that views snacks as everyday joy.
+
+In the UK, the concept dovetails with tea-time rituals. Sweet biscuits and chocolate bars are staples, and the rise of HFSS regulations has nudged innovation toward portion control and permissible indulgence.
+
+In Brazil, snacking is social and celebratory. Traditional sweets like *brigadeiros* share shelf space with emerging premium products, reflecting a culture that embraces indulgence but also responds to economic fluctuation.
+
+In India, snacks straddle old and new. Younger consumers might enjoy a chocolate-coated wafer as a treat, while their parents prefer traditional *mithai.* The surge in packaged snacking is bringing indulgent options into more homes, blending modern convenience with cultural expectations.
+
+Southeast Asia shows a similar hybridity. From the Philippines to Indonesia, snack culture thrives on novelty, affordability and shareability. Treating oneself might mean a favourite local sweet or the latest viral snack from abroad.
+
+### Brand opportunity?
+
+Localise indulgence:
+
+- Lean into flavour nostalgia and comfort for region-specific launches
+- Celebrate local snacking rituals with limited-run packaging or storytelling
+- Co-create products with local influencers to build cultural relevance
+
+## The balancing act
+
+Indulgence versus health: herein lies the industry’s tightrope. Consumers are embracing indulgence, but they’re also mindful of health. The report highlights 48% of respondents define healthy eating as ‘balance between healthy choices and indulgence’.
+
+That’s where ‘permissible indulgence’ comes in. Position snacks as part of holistic wellness. Emotional wellbeing now counts alongside physical health, giving indulgence a new legitimacy. Messaging around mindfulness, satisfaction and balance resonates deeply. Brands are crafting treats that satisfy cravings and align with nutritional aspirations: protein-enriched cookies, reduced-sugar bars, snacks with clean labels. Portion size is also a lever, with smaller packs offering control without compromise.
+
+### Brand opportunity?
+
+Bridge indulgence and better-for-you:
+
+- Reformulate classic treats with fibre, protein or natural sweeteners
+- Introduce ‘balanced snacking’ labels or guideposts to build trust
+- Focus on storytelling – show how indulgent ingredients can still support mindful choices
+
+## Making the treat worth it
+
+As indulgence becomes more common, pricing pressure intensifies. Inflation has reshaped spending habits, but consumers still carve out budget for treats. The trick’s in justification. Premium snacks must feel worth it – whether through packaging, provenance or flavour experience.
+
+At the same time, accessible treats still hold power. Convenience stores and private label brands are gaining ground, offering inexpensive indulgence in smaller formats. For consumers, it’s not always about the price point; it’s about the emotional return.
+
+### Brand opportunity?
+
+Justify indulgent pricing and expand value:
+
+- Use storytelling and provenance to frame products as affordable luxuries
+- Offer premium treats in smaller pack sizes to reduce entry cost
+- Build ‘everyday indulgence’ bundles for multichannel promotions.
+
+## The future of treating
+
+Snacking is no longer about convenience alone – it’s about connection. As such, brands are innovating across product, packaging and positioning to deliver joyful moments.
+
+Think:
+
+- Limited edition flavours that tap into curiosity
+- Portion-controlled packs that enable guilt-free indulgence
+- Story-driven marketing that frames snacks as self-care tools
+- Instore displays that group products by mood or occasion
+
+Retailers are responding with treat-themed aisles, digital snack pairings and curated ‘me-time’ bundles. Online, personalised snack recommendations are growing, with AI suggesting treats based on cart behaviour or time of day.
+
+Consumers around the world are no longer asking permission to enjoy snacks. They’re asserting their right to a treat, and they want brands to meet them with offerings that are indulgent, intentional and emotionally satisfying.
+
+This is an open invitation for producers to elevate snacking from functional to experiential. As the world grows more chaotic, the comfort of a small, satisfying bite becomes more significant. Whether it’s a nostalgic cookie or a cutting-edge flavour combo, the best snacks now deliver more than taste – they deliver a moment.
+
+And in a world hungry for those moments, that little treat? It’s a big opportunity.",www.foodnavigator-latam.com,2025-04-10,14,How snack brands can win with Mondelez’s ‘Little Treat’ trend,article,0.02767078331,40,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/23/nestle-and-ofi-enter-into-global-partnership/,true,Reports on a specific real-world event (partnership between Nestlé and OFI) with news-style reporting,Nestlé and OFI enter into global partnership,"Food and beverage giant Nestlé, and food ingredient supplier OFI, have launched a global agroforestry partnership.","Food and beverage giant Nestlé has today announced plans to partner with ingredient supplier OFI (Olam Food Ingredients) to cut carbon emissions and combat deforestation in cocoa production.
+
+Under new plans, spanning Nigeria, Côte d’Ivoire and Brazil, approximately 25,000 farmers will be supported in transitioning to climate-smart farming, over a five-year period.
+
+*“*People are at the heart of our climate actions,"" says Darrell High, cocoa plan manager at Nestlé. “We’re working with OFI** **to help farmers transition to climate-smart farming practices. By supporting a move towards a more regenerative food system, we can continue to build a more responsible cocoa supply chain and progress towards our shared climate goals for 2030 and beyond.”
+
+The carbon footprint of all transitioned farms will then be monitored until 2055, with OFI’s carbon experts estimating that carbon emissions will be reduced by 1.5 million tonnes over the next 30 years.
+
+The project aims to cultivate more than 72,000 hectares of agroforestry, as part of a move towards regenerative agriculture. This includes planting an estimated 2.8 million trees, which will be third-party verified and monitored, to ensure they’re growing to comply with the project’s objectives.
+
+## Making cocoa sustainable
+
+The ambitious project supports Nestlé’s Cocoa Plan and 2050 Net Zero targets, as well as contributing towards OFI’s Cocoa Compass sustainability ambitions.
+
+“We’re addressing climate challenges, by putting farmers at the centre of the solution,” says Andrew Brooks, global head of cocoa sustainability at OFI. “Collaborating closely with cocoa communities, we can support farmers in adapting and mitigating climate change and help strengthen the supply of sustainable cocoa ingredients.”
+
+## What does the project involve?
+
+Works are already underway across all three project locations – Nigeria, Côte d’Ivoire and Brazil.
+
+Farmers are taking part in training and educational exercises to help them become more “forest-positive” by focusing on the benefits of agroforestry and carbon capture.
+
+#### Key components include:
+
+#### Training on climate-smart agricultural practices:
+
+Farmers are receiving training on sustainable farming techniques, including good agricultural practices, such as planting shade trees amongst cocoa. They’re also learning how to better manage crop residues, such as composting and mulching cocoa pod husks, to improve soil health and help reduce GHG emissions.
+
+#### Empowering farmers to become environmental stewards:
+
+Training on wider environmental and sustainability issues, including those related to the African Regional Sustainability Standard (ARS) and European Union Deforestation Regulation (EUDR) is also provided. This is designed to give farmers a deeper understanding of the landscape and “empower them to become stewards of their environment”.
+
+#### Financial incentives for farmers:
+
+Participating farmers are also being incentivised, through financial rewards, to plant and maintain forest trees, encouraging active participation and commitment to the partnership goals.
+
+#### Measuring the effectiveness of carbon capture:
+
+By promoting reforestation and carbon capture, the partnership aims to enhance biodiversity and improve soil health, contributing to a more sustainable and resilient cocoa supply chain. Data will be analysed using OFI’s proprietary tool AtSource Digital Footprint Calculator.",www.foodnavigator-latam.com,2025-04-23,1,Nestlé and OFI enter into global partnership,article,0.0141048949,16,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/28/codex-alimentarius-explained/,true,"This is an explanatory article about Codex Alimentarius, not reporting on a specific news event",Codex Alimentarius: The guidelines shaping global food safety policy,The Codex Alimentarius shapes global food policy around the world. Everyone needs to understand it.,"What standard is used when countries are defining their food safety policies? When multinational companies such as Nestlé are developing products, what standards do they comply to?
+
+The Food and Agriculture Organisation’s (FAO) Codex Alimentarius applies globally, both to national food safety policies and the products of multinationals.
+
+## What is the Codex Alimentarius?
+
+The Codex Alimentarius, or ‘food code’, is a set of guidelines, standards, codes of practice and ‘miscellaneous texts’ aiming to protect consumer health and facilitate fair practice in the food trade.
+
+The Codex Alimentarius contains a wide range of texts which relate to food commodities and food safety, explains a Codex Alimentarius secretariat spokesperson. These include many thousands of numerical levels for food additives, for contaminants, and for residues of pesticides and veterinary drugs. It also covers, more broadly, hygiene and labelling requirements.
+
+These guidelines often form the basis of both policy and business. For example, one text on food safety management, broadly known is ‘HACCP’, is widely used by food businesses globally, and many countries have it written into their national legislation.
+
+The standards within the Codex are set by the Codex Alimentarius Commission (CAC), which has 188 member states and one member organisation (the European Union). A country can become a member if it’s a member of either the FAO or the World Health Organisation (WHO).
+
+## Is the Codex Alimentarius mandatory?
+
+The FAO’s guidelines are strictly voluntary, explains the person, although they can become mandatory if written into national legislation.
+
+However, World Trade Organisation (WTO) rules do encourage members to harmonise national regulations to such international standards. The WTO’s sanitary and phytosanitary (SPS) agreement specifically identifies Codex standards as the international benchmark to food safety, meaning that national regulations compliant with them are considered to meet this agreement. Codex standards can be referenced in a food trade dispute.
+
+If WTO-member countries want to legislate standards more rigorous than those of the Codex, they may be asked for scientific justification.
+
+## How often is it updated?
+
+Members of the commission, according to the FAO person, continually make sure that it remains up to date, based on evolving science and the work of the FAO and WHO.
+
+“It is thus up to Members to identify the need to update Codex texts as new scientific or other relevant information becomes available.
+
+“[The Commission] meets every year to discuss the work that has been agreed within the Codex subsidiary committees that have met over that year. That work may involve the development of a new text, or it may involve the revision of an existing text. If [the Commission] agrees with the work that has been sent to it by those committees, the new text, or the revision, will then be added to the Codex Alimentarius.”",www.foodnavigator-latam.com,2025-03-28,27,Codex Alimentarius explained,article,0.01377436998,15,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/08/alcohol-free-drinks-big-brands-or-small-independent-drinks/,true,"Reports on a specific topic (alcohol-free drinks market) with quotes and analysis, in a news-style format.",Big brands vs little brands: Who’s the winner in alcohol-free?,"Smaller, independent brands might have been the first to explore the category and champion its potential: but now bigger brands have leaped in.","The global low and no alcohol market is expected to grow by 4% volume CAGR through 2028: much more attractive to 1% growth in alcohol volumes.
+
+Smaller, independent brands might have been the first to explore the category and champion its potential: but now, bigger brands have leaped in. That’s seen across alcohol-free beer and spirits: think Heineken 0.0, Carlsberg 0.0, Guinness 0.0, Budweiser Zero, Gordons 0.0, Tanqueray 0.0, and many more.
+
+But smaller, independent brands continue to innovate: particularly when it comes to exploring functional ingredients and new ideas.
+
+At the moment, the question is not about pitting big brands against small brands: all momentum for the category is good news, says Susie Goldspink, head of low and no at IWSR.
+
+“I speak to a lot of brands, lots of them really small independent brands and lots of the big players as well. As we’re at such an early stage in the development of this no-low world that everyone is seeing the involvement of the big brands as being a really positive thing,” she said, speaking at BeverageDaily’s webinar on Innovation in Low and No Alcohol (you can still listen on-demand for FREE).
+
+“The small independent people that I speak to, they see these big brands as a way to gain category awareness,” she continued.
+
+“These [big] brands are investing in huge sports events, sponsorship deals and increasing the acceptance of no alcohol generally. It’s growing the pie, rather than worrying about who’s getting what share of the pie. It’s seen as really positive momentum around the category.”
+
+That’s a view backed up by small independent brand, Impossibrew, a functional alcohol-free brew that launched in the UK in 2019.
+
+Founder Mark Wong could be expected to regret the increasing presence of big brands in the category. In Impossibrew’s early days, he was turned down by investors on Dragon’s Den (Shark Tank) because the Dragons were concerned that there was too much competition from bigger brands such as BrewDog.
+
+But today, Impossibrew’s success (*alongside *that of other players) has proved them wrong.
+
+The presence of big brands in the category just serves as an illustration of a ‘rising tide’ for the segment, said Wong. And, furthermore, they’re building the credibility of the category on mass. If a big brewer can make a decent alcoholic brew, consumers have faith they can make a decent alcohol-free version.
+
+“These big brands are eliminating some of those questions about whether the category is worth entering in the first place – there are consumers thinking, should I even try a non-alcoholic drink?"" he said. “These big brands have really made the idea of an alcohol-free drink a normal thing.”
+
+And Wong gives credit where credit is due.
+
+“Some of the very early innovations in low and no gave the category a reputation that wasn’t the best,” he said. “Now some of the big brands have turned that around.”
+
+With the question of the validity of the alcohol-free category out of the way, the brand can now concentrate on proving its product and brand.
+
+“We can then go to consumers’ next question and ask, OK, which product is better and which brand would I like to stick with? And we’d much rather have that discussion rather than the initial one of – should I even try the category?” explained Wong.
+
+This idea of founding and building a good brand is what’s important to Brian Rosen, founder of InvestBev. And it’s where he sees the alcohol-free category going in the future.
+
+That’s because – however fast or successful alcohol-free versions from big brands are – these big names are still very much associated with the flagship alcohol version. Smaller, entrepreneurial brands, in contrast, can have their own specialized identity solely focused around alcohol-free.
+
+“I love the little brands”, he said. “I think that if someone is going for a better-for-you or non-alc option, they’re going to want to pick a small, crafted, unique experience.
+
+“If consumers are going the non-alc route, they really want it to be a source of pride. They want to have a sense of discovery – and you can’t really ‘discover’ a mainstream beer brand.
+
+“So I’m much more an advocate towards non-alc options that are unique, differentiated, and crafted for this moment in time.”",www.foodnavigator-latam.com,2025-04-08,16,Alcohol-free drinks: big brands or small independent drinks?,article,0.01781047846,24,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/10/cultivated-meat-and-fat-inches-toward-retail/,true,"Reports on specific events (regulatory approvals, production runs) in the cultivated meat industry.",Cell-cultured meat gains traction with regulatory wins and scaleups,Cultivated meat innovation gains momentum globally as advancements in production and regulatory processes give the industry a much-needed boost.,"Cultivated meat innovation gains momentum globally as advancements in production and regulatory processes give the industry a much-needed boost.
+
+Startups like Nourish Ingredients, which recreates meat and dairy fats using precision fermentation and fungal strains, and Savor, which produces butter using various carbon sources and hybrid fatty acid blends, aim to create sustainable fats.
+
+Meanwhile cultivated meat companies Vow and Mission Barns are securing critical regulatory approvals for their products, paving the way for commercial launches around the world.
+
+### Future Food-Tech Chicago explores sustainable proteins and ingredients June 2-3, 2025
+
+**Future Food-Tech Chicago** is where breakthrough innovators unite with global food corporates, investors, ingredient providers, manufacturers and policy makers to forge partnerships, bridge supply gaps and discover the next generation of sustainable proteins and ingredients.
+
+Check out the agenda here and register here for** early-bird access **through April 24.
+
+## Vow lands regulatory approval in Australia and New Zealand
+
+Australian cultivated meat startup Vow recently completed one of the largest production runs of cultured meat to date, manufacturing more than 1,200 pounds of its cultured Japanese quail in just one week – following a 650-pound batch the month prior, according to the company.
+
+With approval from Australia-New Zealand food regulator FSANZ following a 60-day review period for food code changes, Vow’s commercial production could help meet the growing demand for cultivated meat in Singapore, and eventually Australia and New Zealand, according to the company.
+
+“This FSANZ milestone, coupled with our record-breaking production, represents a pivotal moment for cultured meat globally. We have shattered the conventional wisdom about scalability limitations in this industry. What we are demonstrating in Singapore (and soon in Australia) is not just proof of concept – it is proof of commercial viability,” explained Vow CEO George Peppou.
+
+He continued: “By winning regulatory approvals and solving production challenges simultaneously, we are dramatically compressing the timeline for mass-market adoption. The economics are evolving rapidly as our scale increases, putting us on track to achieve price parity with premium conventional meat much sooner than industry observers have predicted.”
+
+Vow’s regulatory approach is an “open book,” for FSANZ regulators, with the startup readily providing data and hosting in-person facility visits for different agencies “to help them understand our process, workflows and risk controls,” and a potential example for other regulatory frameworks, Peppou said.
+
+He added: “We believe that this transparency, and the collaborative partnership it created, played an important role in allowing FSANZ to develop what is one of the most thorough and forward-thinking regulatory frameworks for cultured meat anywhere in the world.”
+
+## Vow’s ‘unique’ design and engineering significantly boosts production
+
+At the heart of this scale-up is Vow’s in-house designed, food-grade 20,000-liter bioreactor, engineered by former SpaceX engineers in under 14 weeks and for under $1 million. This system expands production capacity to 35,000 liters at a fraction of the cost and time typically seen in the industry.
+
+“We have fully vertically integrated production system design rather than relying on traditional bioprocess vendors, we have created a system that’s both more cost-effective and precisely tailored for cultured meat production,” said Peppou.
+
+The bioreactor’s “unique” design and engineering stems from a range of technical innovations across welding, process software, automation and instrumentation, Peppou said.
+
+“This vertical integration has allowed us to iterate faster, reduce capital expenses by over and dramatically accelerate our timeline. We believe this model, which combines purpose-built reactors with proprietary process optimization, will enable us and other cultured meat companies to achieve commercial viability in 2025,” he added.
+
+With its second facility now ready, Vow immediately can harvest up to 2,200 pounds of quail per month, and projects a 10x to 50x increase in capacity by year’s end – surpassing the scale of most players in the cultured meat space, according to the company.
+
+## Mission Barns joins the ranks of Upside and Eat Just for its FDA clearance on cultivated pork fat
+
+Last month Mission Barns received a ‘no questions’ letter from FDA to move forward with its cell cultivated pork fat in retail and restaurants.
+
+Its flagship products, Italian Style Cultivated Meatballs and Applewood Smoked Cultivated Bacon, are made with cultivated pork fat and plant protein.
+
+The company partnered with San Francisco-based Italian restaurant group Fiorella for its first launch and plans to sell its cultivated pork fat at a national supermarket chain – potentially becoming the first cultivated meat product on US grocery shelves, ahead of competitors Upside and Eat Just, which received FDA ‘no questions’ letters for cultivated chicken in 2022 and 2023, respectively.",www.foodnavigator-latam.com,2025-04-10,14,Cultivated meat and fat inches toward retail,article,0.01961134858,22,93,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/07/citrus-replacer-demand-grows-as-industry-faces-shortages-and-high-costs/,true,Reports on a specific real-world event (ingredient shortages and industry response) with news-style reporting,Ingredient shortages drive demand for citrus replacers,"As CPG companies navigate rising costs and ingredient shortages, ingredient and flavor suppliers are expanding alternatives to conventional citrus ingredients, while some citrus producers look to grow their US presence.","As CPG companies navigate rising costs and ingredient shortages, ingredient and flavor suppliers are expanding alternatives to conventional citrus ingredients, while some citrus producers look to grow their US presence.
+
+Since 2000, the US citrus industry has faced significant challenges between unpredictable environmental disasters, citrus greening disease and groves developed into other uses, according to a US Farm Bureau report.
+
+Until 2014, Florida served as the US’ primary source of citrus, holding more than 70% of the country’s total. It faced an 80% decline since 2000, plummeting from 300 million boxes to roughly 62 million boxes in 2023, per the Farm Bureau.
+
+With these drastic declines in domestic production, the US sourced from other countries like Brazil, China and the EU, according to the report.
+
+## The rising demand of citrus replacers
+
+As CPG companies grapple with rising costs and ingredient shortages, flavor companies like Kerry, Bell Flavors & Fragrances, and T. Hasegawa are expanding their offerings of flavor extenders and replacers for conventional citrus ingredients.
+
+The Trump Administration’s global tariffs, which include a 10% import tax and higher rates for China and the EU, add an additional layer to international trade dynamics, prompting companies to recalibrate their supply chains.
+
+Citrus ingredient producers such as Germany-based MCI Miritz Citrus Intercontinental GmbH have been expanding US production, as seen in its acquisition of Florida Worldwide Citrus Products Group, Inc.
+
+“We have to enlarge our footprint, our presence in the US market,” Tillman Miritz, owner of MCI, said, adding that the company’s largest market is the US and the acquisition allows the company to support a production base and US demand for natural ingredients.
+
+Citrus isolates, like decanal and linalool, deliver natural a variety of functions in packaged food and beverage, including flavor enhancement and preservation, among others.
+
+The acquisition will allow for Worldwide Citrus’ facility to produce a consistent supply of citrus isolates to build customized citrus profiles for companies’ products, mainly beverages, in the US and abroad, whereas before the company relied on MCI Miritz to deliver its products into the US market, Ralf Nolte, managing director, MCI, said.
+
+As reformulations triggered from state to federal ingredient bans, like California’s additive removal and FDA’s de-authorization of red dye No. 3, impact CPG companies’ business, Art Soudjin, president of Florida Worldwide Citrus emphasizes the company’s natural flavor portfolio will provide another avenue for companies to align with guidelines.
+
+MCI Miritz will bring its expertise and technology in processes like distillation, rectification and extractions like CO2 extraction, allowing WorldWide Citrus to “have all the technologies available right now in the citrus industry,” Tillman said.
+
+“With the technology, we can extract what we need. We can rectify what we need. We can get out of it what we need and put into the product and come up with consistent products for them,” he added.",www.foodnavigator-latam.com,2025-04-07,17,Citrus replacer demand grows as industry faces shortages and high costs,article,0.01473857088,17,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/09/notco-leverages-ai-to-help-cpg-brands-innovate-more-quickly-and-accurately/,true,Reports on a specific corporate action (NotCo opening access to its AI technology) in a news-style format.,NotCo opens access to its game-changing AI technology to speed product innovation,"Innovating packaged foods and beverages traditionally takes two to three years from concept to shelf, but companies are under pressure to launch products more quickly and with lower costs, a challenge NotCo says its AI technology can solve","Food tech company NotCo is democratizing access to its AI-based technology Guiseppe through licensing and product development partnerships after proving the platform’s power to create plant-based versions of everyday products without compromise, such as when it teamed with Kraft Heinz to launch a plant-based version of its beloved mac & cheese or Shake Shack to create an eggless custard in record time.
+
+The move repositions the company squarely as a B2B player with an end-to-end turnkey solution, dubbed Concept Quant, that can help brands develop and test products more efficiently to capitalize on cultural trends including health, sustainability and more, CEO Matias Muchnick explained at Future Food-Tech in San Francisco.
+
+He argues CPG companies are “missing a lot of opportunities” by following the old innovation playbook of “manufacture at scale, build a strong brand, flood the shelves and drive sales with marketing muscle.”
+
+He explained that while this approach worked “in a world where you had less alternatives to choose from,” modern shoppers have exponentially more choices in part because many startups have adopted a strategy of quickly launching a concept direct-to-consumer with the intention of leveraging feedback to quickly reformulate and launch additional SKUs.
+
+“This is a new age for big FMCGs,” and NotCo’s technology can help them transform their innovation strategy while also cutting costs, Muchnick said.
+
+## The power and potential of Guiseppe
+
+When NotCo’s AI technology Guiseppe initially launched 10 years ago, it offered a way to innovate faster, better, more accurately and less costly than other approaches, but because the concept of AI was still so new and so much of the packaged food and beverage industry conducted business disconnected from the digital world, many stakeholders did not know what to make of NotCo’s proposition.
+
+“In 2025, no one knew what AI was when we were pitching, and no one really was interested in what we were saying because they did not understand it,” Muchnick said.
+
+To showcase Guiseppe’s power, NotCo launched a series of plant-based versions of iconic products – like mayonnaise – and teamed with high profile CPG companies, including Kraft Heinz, Shake Shack, Papa Johns, Burger King, Dunkin Donuts and more, to disrupt the food categories in which they played.
+
+## Introducing Concept Quant
+
+Now, with a strong track record of success, NotCo is making its technology more accessible to CPG businesses with last month’s debut of Concept Quant, which it says leverages Guiseppe to create consumer digital twins that bring to life “pain points, values and insights” from real shoppers gathered through social listening. It then pairs these insights with brands’ values to create product concepts that are tailored for specific markets, consumption occasions and other key attributes.
+
+The newly formed B2B side of NotCo’s company can help CPG companies quickly innovate and renovate products to capture white space and quickly meet emerging consumer needs.
+
+To help CPG companies better understand the potential of Concept Quant, NotCo and the creative agency GUT simultaneously launched the B2B platform and marketing campaign NotBranded that showcase market-ready products that brands can adapt.
+
+Among the concepts promoting in the campaign was a No Pee Lollipop, which Muchnick said is an “amazing” idea that AI was able to identify in a way that humans could not because it could quickly connect pain points and solutions.
+
+“The No Pee Lollipop is super interesting because the insight the artificial intelligence tapped is that when we go to concerts, when we go to festivals and we are hearing our favorite artists” people do not want to stand in bathroom line, he said.
+
+“Artificial intelligence connected dots humans cannot see, and this algorithm came up with this No Pee Lollipop that keeps you hydrated three hours without needing to go to the bathroom,” he added.
+
+## NotCo takes a backstage approach to partnerships
+
+NotCo says it is already working with many of the largest CPG companies in the world – perhaps most visible is its joint venture with Kraft Heinz to create plant-based versions of many of the company’s iconic brands. But NotCo is equally open to partnerships where CPG companies and brands take center stage.
+
+“We are behind the scenes of many of these projects that NotCo conceived. They are not co-branded,” he said. Rather, he said, the relationships are more akin to the “Intel Inside” campaign in which Intel offered tech companies a hidden solution that consumers do not see.
+
+“We help create,” enhance, improve and attract more consumers, but the brands get the credit, he said.
+
+He added Concept Quant and Giuseppe are well suited to tack some of the most significant challenges facing the food industry, including supply chain challenges and rocketing raw material costs by identifying alternatives that may be unexpected.
+
+It also can identify consumer trends before they boom – or suss out unexpected drivers of existing trends to find additional white space or offer a company a different competitive edge. For example, in Chile, NotCo identified consumers were buying protein snack bars to limit sugar spikes – not because they wanted more protein. The insight helped a brand carve out space in a crowded category without having to compete on protein, Muchnick said.",www.foodnavigator-latam.com,2025-04-09,15,NotCo leverages AI to help CPG brands innovate more quickly and accurately,article,0.02120357716,23,88,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/31/does-sweetener-sucralose-increase-appetite/,true,"Reports on a specific scientific study and its findings regarding sucralose and appetite, presented in a news-like format.",Do sweeteners increase appetite?,Popular sweetener sucralose linked to increased appetite. We discover the science behind the claims.,"From sweets and soft drinks to sandwich spreads and breakfast cereals, sucralose (E955) is used in over 6,000 products worldwide, making it one of the most popular artificial sweeteners on the market.
+
+And such is its success, the global sucralose market is now valued at $3.73bn, with a projected CAGR of 5.3% over the next eight years (The Brainy Insights).
+
+But rather than helping consumers to lose weight, by replacing higher-calorie sugar, some researchers believe it could be contributing to the obesity epidemic by tricking the brain into thinking it’s still hungry.
+
+## Does sucralose increase appetite?
+
+A new study, conducted by researchers at the Keck School of Medicine USC, reveals that consuming sucralose activates the hypothalamus more than sugar does. The hypothalamus is the part of the brain that helps regulate appetite and body weight.
+
+The research, published in Nature Metabolism, also found that sucralose changes how the hypothalamus interacts with other brain areas, including those involved in motivation.
+
+## How was the study on sucralose conducted?
+
+The research team, led by director of the USC Diabetes and Obesity Research Institute Dr Kathleen Alanna Page, posed the questions:
+
+- Do sweeteners actually help with weight control?
+- How do sweeteners affect the body and brain across different individuals?
+
+Page and her team conducted a randomised study to measure how sucralose influences brain activity, hormone levels, and feelings of hunger. While past studies, mainly in animals or based on population data, have suggested a link between artificial sweeteners and obesity, few have directly tested how these sweeteners impact hunger in humans.
+
+The team tested how 75 participants responded after consuming water, a drink sweetened with sucralose or a drink sweetened with regular sugar. They collected functional magnetic resonance imaging (fMRI) brain scans, blood samples and hunger ratings before and after participants consumed the drink.
+
+They found that sucralose increased hunger and activity in the hypothalamus, especially in people with obesity. It also changed the way the hypothalamus communicated with other brain regions. Unlike sugar, sucralose did not increase blood levels of certain hormones that create a feeling of fullness.
+
+“If your body is expecting a calorie because of the sweetness, but doesn’t get the calorie it’s expecting, that could change the way the brain is primed to crave those substances over time,” explains Dr Page.
+
+The team also analysed the effects sugar consumption had on the brain, finding it led to increases in blood sugar and the hormones that regulate it, including insulin and glucagon-like peptide 1 (GLP-1).
+
+“The body uses these hormones to tell the brain you’ve consumed calories, in order to decrease hunger,” says Dr Page. “Sucralose did not have that effect and the differences in hormone responses to sucralose compared to sugar were even more pronounced in participants with obesity.”
+
+Page and her colleagues also observed differences by sex, observing that female participants showed greater changes in brain activity than male participants, suggesting sucralose affects men and women differently.
+
+The researchers have now begun a follow-up study that explores how calorie-free sweeteners affect the brains of children and adolescents, who consume more sugar and sugar substitutes than any other age group.
+
+They also highlight that long-term studies are required to understand how sucralose affects the brain over a longer period of time.
+
+## WHO advice on sweeteners
+
+In 2023 the World Health Organization (WHO) advised against the use of non-sugar sweeteners to lose weight. The recommendation came after researchers were unable to find a link between the consumption of sweeteners and long-term body fat reduction in either adults or children.
+
+“Replacing free sugars with NSS does not help with weight control in the long term. People need to consider other ways to reduce free sugars intake, such as consuming food with naturally occurring sugars, like fruit, or unsweetened food and beverages,” said Francesco Branca, director for nutrition and food safety at the WHO.
+
+He doubled down on his rejection of non-sugar sweeteners saying they, “are not essential dietary factors and have no nutritional value”.
+
+And that wasn’t the first time sweeteners had come under scrutiny. A study published in August 2022 found that consumption of saccharin and sucralose could elevate blood sugar levels.
+
+Source: Non-caloric sweetener effects on brain appetite regulation in individuals across varying body weights
+
+Published online: 26 March 2025
+
+DOI: 10.1038/s42255-025-01227-8
+
+Authors: Sandhya P Chakravartti, Kay Jann, Ralf Veit et al.",www.foodnavigator-latam.com,2025-03-31,24,Does sweetener sucralose increase appetite?,article,0.01782658664,26,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/26/mondelez-has-bright-future-says-morgan-stanley/,true,Reports on a specific event (Morgan Stanley's rating of Mondelez stock) in a news-like format.,Mondelēz sales expected to grow despite cocoa woes,"Morgan Stanley, a major investment bank, has given Mondelēz International's stock an 'overweight' rating, indicating growth potential. ","Multinational snacking company Mondelēz International, which owns chocolate brands Milka, Toblerone, Lacta and Cadbury, recently predicted a 10% fall in adjusted earnings per share (EPS) in its recent full-year earnings report for 2024.
+
+However, its woes may be short-lived. After a one-year low in share price following the report, Mondelēz stock has rallied to similar levels seen in November 2024, before the major cocoa price spike.
+
+Now, investment bank Morgan Stanley has given Mondelēz stock an ‘overweight’ rating, suggesting the company’s stock has strong potential in the future.
+
+## Chocolate portfolio will drive growth
+
+Morgan Stanley expects Mondelēz topline growth to accelerate in the near term. Perhaps counterintuitively, this will be driven by its chocolate portfolio.
+
+This is because of Mondelēz’s strong position in Europe. In Europe, the company holds 17% of branded market share in chocolate, behind only Ferrero. This, believes Morgan Stanley, will allow it to weather cocoa inflation.
+
+This is also reflected by a ‘buy’ rating from TD Cowen, which said in a report that Mondelēz is likely to be successful due to Europe’s greater elasticity (the level demand can recover after price changes) in chocolate.
+
+Pricing may also be a boon for Mondelēz. The bank suggests that Mondelēz has shown it can implement pricing actions better than its peers, particularly important at a time where food price inflation is so rampant.
+
+The company also operates in areas which have “relatively low” private label penetration, compared with its peers. This means that it can maintain its premium pricing as it doesn’t have as many cheaper private label products, which are currently increasing in popularity, snapping at its heels.
+
+As Mondelēz’s chocolate portfolio is so heavily based in Europe (60% of mix), where sales tend to be more resilient to pricing actions than in North America, Morgan Stanley predicts that the portfolio will weather inflationary pressures better than expected.
+
+Despite troubles connected to cocoa inflation, Morgan Stanley expects Mondelēz to accelerate organic growth in the near term.
+
+## Focus on emerging markets projected to buoy growth
+
+Additionally, Mondelēz’s focus on emerging markets, predicts Morgan Stanley, will set it in good stead against competitors. This is because emerging markets are, in many cases, growing much faster than developed ones.
+
+Its category growth, the bank says, has consistently outpaced its peers within its respective geographies, which have focused on slower-growing developed markets. This trend, according to Euromonitor forecasts, will continue.
+
+In these markets, category growth is supported by rising populations and increasing disposable incomes as these countries get richer. Conversely, in Europe growth is slower and, in some cases, populations are declining.
+
+Furthermore, the snacking sector itself has grown faster in emerging economies (8%) than in developed ones (6%). This gap is, according to Euromonitor, expected to widen to 10% and 4% by 2029.",www.foodnavigator-latam.com,2025-03-26,29,"Mondelēz has bright future, says Morgan Stanley",article,0.01403511699,18,89,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/02/prinova-invests-in-latam-with-aplinova-purchase/,true,Reports on a specific corporate action (Prinova's purchase of Aplinova) in a news-like format.,Prinova invests in LatAm with Aplinova purchase,The purchase of the Brazilian company was driven by increasing consumer demand for functional ingredients,"Functional ingredients multinational Prinova Global has purchased Brazilian company Aplinova.
+
+The São Paulo-based company supplies speciality ingredients for food, beverage, supplements and personal care. Its current focuses include sugar reduction, natural flavours, and customisations for health and wellness.
+
+Prinova’s acquisition of the company is the latest stage in its growing presence in Latin America, following its purchase of Brazilian citrus oil processor Flavor Tec in 2023.
+
+The purchase aligns with increasing consumer demand for functional and healthy ingredients as well, according to Masaya Ikemoto, representative director and senior managing executive officer at Prinova parent company NAGASE Group.
+
+“The Brazilian ingredients market is increasingly important and Aplinova has long been one its key players, so we’re excited to bring them into the Prinova family,” says Prinova CEO Richard McEvoy.
+
+This is another big milestone on our growth journey, and a crucial step in our long-term mission to expand our global presence. Most importantly, it will bring significant benefits to manufacturers, both in the LatAm region, and across the world.""
+
+Prinova is a supplier of functional ingredients, including proteins, amino acids, sweeteners and vitamins.",www.foodnavigator-latam.com,2025-04-02,22,Prinova invests in LatAm with Aplinova purchase,article,0.009232318872,10,85,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/03/how-trumps-liberation-day-tariffs-impact-global-dairy-markets/,true,Reports on a specific real-world event (tariffs) and its impact on global dairy markets.,How Trump’s ‘Liberation Day’ tariffs impact global dairy markets,Effects on 10% flat tariffs and more on global dairy markets.,"The US imposed a flat 10% tariff on all imports – but some of its trade partners, including the EU and China, are facing steeper rates. The flat levy would not apply to Canada and Mexico, who are already subject to tariffs.
+
+The 10% tariff comes into force on April 5, 2025 (Saturday), with the higher rates kicking in from midnight on April 9.
+
+We look at how tariffs are likely to impact key dairy-producing global regions, including the EU, China, Australia and New Zealand.
+
+*This article was last updated on April 17, 2025.*
+
+## European Union (20%) - decreased to 10%
+
+The US has long had beef with the EU over geographical indications (GIs) for cheese. GIs – which encompass around 3,500 agricultural products, wines and spirit drinks – are a type of trade mark and a way for European producers to promote their regions’ cultural heritage.
+
+The designations also mean US cheesemakers cannot call their products ‘feta’ or ‘gorgonzola’ on the EU market because these terms are reserved for use by regionally-made cheeses.
+
+A decade ago, the EU caused a stir with US cheesemakers by wanting to restrict the use of terms such as parmesan on US-made cheese, too. And the bloc has pushed for such protections in trade negotiations with other countries, such as India.
+
+EU’s politics has been seen as hostile by some US trade groups. The Consortium for Common Food Names, a non-profit that advocates the rights of producers to use common names, says the EU has been ‘a leading offender of the rights of common name food and beverage producers. The US Dairy Export Council says the issue ‘is about more than just lexicon. “If Europe secures exclusive use of feta, parmesan, gorgonzola, asiago and other common cheese names, it could reduce consumption of US cheese 21% over 10 years and cost US dairy farmers a cumulative $59bn,” the organization estimates.
+
+### Why GI designations matter
+
+The European Commission says GI recognition enables consumers 'to trust and distinguish quality products while also helping producers to market their products better'. Geographical indications comprise PDO (protected designation of origin); PGI (protected geographical indication), and GIs (geographical indications).
+
+Sales of GI agrifood and drink products generate close to €75bn ($81.5bn) for the bloc, with around €15bn coming from exports to non-EU destinations.
+
+The US, China and Singapore are the main destinations for EU GI products.
+
+Source: Study on economic value of EU quality schemes, geographical indications (GIs) and traditional specialities guaranteed (TSGs)
+
+But the European Dairy Association has said EU cheese does not directly compete with US products and represent a small part of the cheese industry in the States.
+
+Alexander Anton commented: “EU dairy exports - most notably cheese - account for less than 2% of total US domestic consumption. These cheeses serve a very unique market segment in the US, offering choice and excellence to the US consumers, and therefore do not compete directly with American dairy products.
+
+“Not only have the US and the EU the largest bilateral trade and investment relationship and the most integrated economic relationship in the world, but the overall (goods & services) US-EU trade balance is basically in an equilibrium – this is an ideal basis for a prosperous trade relationship.
+
+“A trade dispute between the US and the EU therefore is clearly in the lose-lose category.”
+
+He added the timing could not be worse.
+
+“Our sector is already under enormous pressure from China’s anti-subsidy investigation and ongoing global market challenges. Now, US tariffs risk compounding that crisis.
+
+The trade body has urged the European Commission to respond strategically. “Trade policy must be smart, not punitive,” Anton added. “Dairy is not the problem here using it as a pawn only creates new problems on both sides of the Atlantic.”
+
+**Ireland** – a major dairy and whiskey exporter – is also bracing for the impact of tariffs. Ireland exported 11% of its food and drink products to the US, generating €1.9bn, with whiskey (€900m) and dairy (€830m) accounting for 91% of the total followed by pork (€23m), beef (€8.8m) and seafood (€3.8m).
+
+The Irish Farmers Association (IFA) expects products such as Kerrygold butter to be impacted. “Kerrygold is now the second best-selling butter brand in the US, where we sent almost €500m worth of product in 2024,” said IFA in a statement. “The market accounts for about 7.5% of our total dairy exports.
+
+“The fact that New Zealand only has a 10% tariff for dairy products and the UK only has a 10% tariff on drinks, while the EU will have 20% tariffs, will leave us at a competitive disadvantage against some of our biggest competitors in these two sectors.”
+
+On April 9, the US announced it was suspending for 90 days the tariff imposed on the EU; with the bloc deciding in return to also pause counter-tariff measures and seek to negotiate with its largest partner for exports (a 20.6% share).
+
+### Tariffs ‘a bargain for EU’ as ‘firm hand’ should correct ‘distortive trade policies’
+
+While some US dairy organizations such as the IDFA have urged against prolonged tariff wars (more on that later), other corners of the industry have reacted positively to the US administration’s retaliatory tariffs.
+
+Gregg Doud, president and CEO of the National Milk Producers Federation, which represents two thirds of commercial dairy farms in the US, called the 20% levy on EU dairy ‘a bargain’.
+
+“We are glad to see the administration focusing on long-time barriers to trade that the EU and India have imposed on our exports,” Doud said. “In fact, 20% reciprocal tariffs are a bargain for the EU considering the highly restrictive tariff and non-tariff barriers the EU imposes on our dairy exporters.
+
+Echoing the sentiment, Krysta Harden, president and CEO of the US Dairy Export Council, said the tariffs could yield positive results if ‘used as leverage to remedy the various trade barriers facing our exporters’.
+
+“A firm hand and decisive approach to driving changes is most needed with the EU and India to correct their distortive trade policies and mistreatment of American agriculture including both imbalanced tariff barriers and nontariff choke-points such as the misuse of Geographical Indications to block sales of our cheeses,” Harden added.
+
+At the time of writing, the EU’s response is still unclear, though European officials have said they would prefer to negotiate instead of apply reciprocal tariffs.
+
+In mid-April, the bloc is set to impose a package of countermeasures worth €26bn in response to US-imposed steel and aluminum tariffs; these EU measures match the scope of the US tariffs, valued at $28bn.
+
+## India (27%)
+
+India-US trade exceeded $125bn in 2024, with India’s dairy exports alone worth $181.49m, according to Indian think tank Global Trade Research Initiative.
+
+India’s exports to the US span 30 sectors, including six in agriculture. Dairy has a tariff differential value of 38.23%, the think tank estimated in February, making the industry particularly vulnerable to tariffs.
+
+According to USDEC, India’s dairy sector ‘is one of the most protectionist and actively works to avoid allowing imports to compete with their local production’.
+
+The US dairy industry has limited market access due to a combination of high tariffs and non-tariff trade barriers, from health certificates to religious reasons. Certain products, such as milk powder, butter and anhydrous milk fat, are also under quota allocations.
+
+As a result, India is only the 12th largest market for US dairy, with exports worth $52.67m shipped overseas. Commodities such as tree nuts, ethanol and cotton are what the US exports the most.
+
+On April 9, the Reserve Bank of India reported that consumer confidence strengthened in March, with households’ outlook firmly optimistic. The bi-monthly survey collects current perceptions and year-ahead expectations from around 6,000 consumers. Questions cover the economy, employment, spending and income across 19 major cities.
+
+“Pessimism on the prevailing employment situation eased in March 2025, while optimism about future job prospects remained strong,” the bank said.
+
+## New Zealand (10%)
+
+New Zealand’s dairy exports formed more than a quarter (29%) of all goods exports to the rest of the world in the year to December 2024. The country exported NZ$20.5bn worth of dairy during the period, with the US only its fourth largest export market for dairy, where it shipped NZ$980m worth of product.
+
+The majority of New Zealand’s dairy exports for the period went to China (NZ$6.4bn worth), Indonesia (NZ$1.08bn) and Australia (NZ$990m). The country’s three main dairy export commodities are milk powder (NZ$9.81bn), butter (NZ$4.64bn), and cheese (NZ$2.74bn).
+
+New Zealand restricts imports of US pork but has a long-standing FTA with the country with an average applied tariff rate of 1.4% for agricultural products in 2023.
+
+Agriculture minister Todd McClay remained upbeat in his response.
+
+“While these tariffs create additional costs that will largely be passed on to consumers, New Zealand is in a stronger position than many other countries, some who are facing higher tariff barriers,” he said. “This reinforces the importance of our work to create new trade opportunities and reduce barriers for our exporters in the EU, UK, UAE, GCC and most recently, India.”
+
+## Australia (10%)
+
+Australia is also facing the 10% flat rate, with the country’s US$3bn worth of beef exports singled out by US president Trump who highlighted Australia’s ban on fresh US beef imports in his speech.
+
+According to the latest US Foreign Trade Barriers report, the US continues to seek full market access for fresh US beef and beef products.
+
+Australia’s Red Meat Advisory Council noted that around six billion hamburgers consumed each year in the US are made from Australian beef - and tariffs will cost the US consumer an additional US$180bn per year.
+
+The organization’s chai",www.foodnavigator-latam.com,2025-04-03,21,How Trump’s ‘Liberation Day’ tariffs impact global dairy markets,article,0.04429241414,74,90,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/11/recalls-of-dairy-meat-and-produce-are-up-bigtime-globally/,true,Reports on a specific trend (increase in food recalls) with factual data and analysis.,"Recalls of meat, dairy and produce up bigtime globally",The rise of global food and drink recalls has spiked for the first quarter of the year. Here's why.,"A sharp spike in global food and drink recalls for the second quarter of the year is to be expected.
+
+Predicted rises on dairy, poultry and fresh produce recalls should raise questions over safety practices among food and drink industry stakeholders, analysts at food safety intelligence platform Foodakai urge.
+
+The Global Food Recall Index tracks product recalls issued by food safety authorities and highlights a “pressing trend” that is at risk of reshaping food safety risk management.
+
+## Dairy product recalls top the list
+
+Dairy product recalls accounted for almost 400 of the 1,363 recalls tracked by Foodakai in Q1, however, this was down from 424 on the same quarter the previous year.
+
+The dairy category continues to face microbiological contamination and handling issues, which are maintaining higher recall levels, said researchers.
+
+“A volume spike in February signals persistent cold chain and process control challenges. This category is expected to remain under pressure,” they added.
+
+Recalls of fruit and vegetables was the second highest category at 264 recalls issued. Although, this was also down from 405 in the previous year.
+
+“Fruits and vegetables continued to be one of the most recalled categories globally,” researchers said. “With pesticide residues and hygiene problems driving numbers.”
+
+Although recalls are down by around 600 year on year, analysts predict major hikes will occur this quarter, with some categories expected to see increases of more than 160%.
+
+## Big increases in meat recalls
+
+Recalls of nuts and seeds, cocoa and poultry are expected to increase by 47%, 162% and 80% respectively.
+
+Poultry recalls have been driven by rises in salmonella and listeria outbreaks, signalling higher microbial issues in the meat supply chain in general, with pork and beef also showing an increases.
+
+The only categories predicted to show a decline in recalls are eggs, at a 73% reduction and fats & oils at -22%.
+
+“Unlike most categories, eggs and oils & fats saw a decrease in recall incidents,” said researchers. “These lower figures are expected to continue in the near term, though both remain under close surveillance.”",www.foodnavigator-latam.com,2025-04-11,13,"Recalls of dairy, meat and produce are up bigtime globally",article,0.01192749235,17,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/03/26/rspo-certification-makes-farms-less-efficient-study-says/,true,Reports on a specific study and its findings regarding palm oil certification and efficiency.,Can RSPO certifications reduce efficiency?,"A new study suggests that RSPO certification can make a farm less efficient, both before and after the certification has been achieved. ","The certification for palm oil provided by the Roundtable on Sustainable Palm Oil (RSPO) is one of the food industry’s most prominent sustainability certifications.
+
+According to the RSPO, it had certified around 20% of global crude palm oil production as of 2022.
+
+Such certifications are an important part of reducing the impact of deforestation, which palm oil production has, historically, been linked to. They may also be useful in compliance with the upcoming EUDR.
+
+However, a new study by researchers from the University of St Gallen, Switzerland, suggests that there are downsides to such certifications.
+
+According to the study, RSPO compliance can reduce a plantation’s efficiency, both before and after certification has been achieved.
+
+## How is efficiency reduced?
+
+The study used satellite imagery from the European Space Agency (ESA) to analyse the efficiency levels of 144 palm oil plantations in Sabah, Malaysia, both before and after certification. It did this by measuring the plantations’ coverage.
+
+The study found that coverage on the plantations studied had decreased.
+
+Factoring in environmental conditions, such as vegetation health and groundwater availability, as control variables, the researchers came to believe that this loss of coverage was linked to the certification’s requirements.
+
+The certification’s criteria does not “explicitly” mandate a reduction in efficiency, stresses Nina Zachlod, one of the researchers. Nevertheless, “there seem to be hidden costs and … unintended consequences” to the regulation.
+
+For example, she suggests, environmental components such as the replanting procedures, and restrictions on how much one can use pesticides and fertilisers.
+
+Other studies carried out in Indonesia point to related negative externalities, explains researcher Charlotta Sirén.
+
+Not all plantations were equal. Efficiency decreased less, according to Zachlod, on the plantations directly owned by the palm oil companies than the ones that had been outsourced to a third party. These were also certified earlier.
+
+“They apparently are in a better position to mitigate these unintended consequences, probably because they can affect the decisions more clearly,” she explains.
+
+Research has not been done on whether the results seen here would carry over to other markets for palm oil, such as Indonesia, Thailand or Nigeria. Tt therefore cannot be said for certain.
+
+However, where conditions are similar, results are likely to be similar, suggests Sirén.
+
+“It’s important to remember that the RSPO is a universal thing,” she stresses.
+
+## The RSPO’s response
+
+However, the RSPO hit back at the findings, arguing the study did not compare RSPO Certified and non-certified concessions. This, the organisation claimed, made it impossible to determine whether the observations are truly linked to RSPO Certification.
+
+The study does not take into account oil palm age, an RSPO spokesperson said. “Oil palms have a productive lifespan of 25 years after which it becomes too tall to harvest efficiently. The research was limited to the state of Sabah, which has the highest area of oil palms above this age in Malaysia.”
+
+The Malaysian Ministry of Plantation and Commodities (KPK) has been urging companies to replant for quite some time to sustain productivity, and such efforts have been ongoing for years, the spokesperson said.
+
+Also, the study did not take into account business decisions affecting oil palm cover. For example, businesses may decide to remove low productivity oil palm on hilly terrain, in order to reduce input levels, the RSPO secretariat said.
+
+“It is highly unlikely that plantation companies would decide to remove mature oil palm cover without a proper reason and compromise overall productivity from a business perspective.”
+
+Researchers shared only an excerpt of the research with the RSPO before publication, rather than the finished piece, the secretariat claimed. The RSPO provided feedback to this with the caveat that excerpts did not provide “sufficient information” to provide comments, as they did not give a complete picture.
+
+### Palm oil alternatives
+
+There are two essential facts about palm oil. Firstly, it is used in a wide range of products in both food and cosmetics. Secondly, it is still, despite increasing scrutiny, linked to deforestation.
+
+Certifications such as the RSPO's are one solution. Another is finding alternative ingredients.
+
+One such ingredient is black soldier fly larvae. Recent research from the consultancy Tunley Environmental suggests that an alternative from this source could drastically increase efficiency, and thereby cut down on land use. For example, while an average palm oil plantation, according to the research, might produce 11.7kg per square metres per year using traditional techniques, black soldier fly larvae might produce around 275.9kg per square metres per year when using a 15-story vertical farm.
+
+One downside of this approach is lack of consumer acceptance surrounding food connected with insects, so there are other alternatives. Start-up Sun Bear Biofuture is producing a palm oil alternative through fermentation using agricultural sidestreams as a feedstock. The ingredient, according to its CTO Ben Williams, has a similar composition and functionality to the real thing. According to Williams, certified palm oil, while sustainable, is not viable in the long term because it can't meet growing market demand.
+
+Sourced From: Communications Earth and Environment
+
+‘Sustainable palm oil certification inadvertently affects production efficiency in Malaysia’
+
+Published on: 12 March 2025
+
+Doi: https://doi.org/10.1038/s43247-025-02150-2
+
+Authors: N. Zachlod, M. Hudecheck, C. Sirén & G. George",www.foodnavigator-latam.com,2025-03-26,29,"RSPO certification makes farms less efficient, study says",article,0.02062929665,35,91,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/15/clean-label-claims-in-the-crosshairs-rising-litigation-trends-zero-in-on-claims-about-real-fruit-natural-flavors-heavy-metals-pfas-and-more/,true,Reports on a specific real-world event (increase in class action lawsuits) with news-style reporting,"Clean label claims in the crosshairs: Rising litigation trends zero in on claims about ‘real fruit,’ natural flavors, heavy metals, PFAs and more","Class action lawsuits filed against food and beverage companies surged last year – reversing a multi-year downward trend but still falling significantly short of the 10-plus year high in 2021, according to analysis by the law firm Perkins Coie presented at an event hosted by Prime Label Consultants","Last year, 256 class action lawsuits were filed against food and beverage companies – up 58% from the 187 cases filed in 2023 and the most filings in one year since Perkins Coie began tracking the data in 2008. But, the number of cases filed was still down 8.9% from the high of 325 filed in 2021, which was the peak of a five-year steady climb, lawyers with Perkins Coie note.
+
+“The drumbeat of class actions filed against the food and beverage industry remains constant,” said Brian Sylvester, partner and food regulatory chair at Perkins Coie.
+
+Many of the cases gaining traction and being carefully debated fall under the expanding and evolving definition of “clean label,” which is not a new concept but has renewed focus by the public thanks in part to the Trump administration’s Make American Healthy Again initiative, a flurry of state legislation either banning or proposing to ban specific food additives and increased oversight by FDA of the post-market safety review of chemicals in food.
+
+Sylvester explained the cases show a continued interest in challenges related to the purported harmful effects of trace substances, including heavy metals, phthalates, PFAs and microplastics in food and beverages. Other cases examine claims of “naturally flavored” or “made with real fruit,” predominate ingredient and flavor callouts and processes, all of which also fit under the broader “clean label” umbrella.
+
+### Interested in learning more about the evolution of clean label concerns?
+
+Join FoodNavigator-USA April 16 at 12 ET / 9 PT for a free online event exploring the evolution of clean label – including what consumers, legislators and regulators expect.
+
+During the one-hour digital event – Clean label 2.0: Soothing safety concerns and navigating state bans – Perkins Coie Partner Brian Sylvester will share more details on the patchwork of state laws proposed and passed banning food ingredients, the impact of MAHA on regulatory reform and the potential impact of a proposal to change the self-determination process for GRAS status.
+
+Mintel Director of Food Science Stephanie Mattucci also will present on consumers’ understanding of “clean label,” including the types of ingredients and claims that alarm and sooth them.
+
+Finally, we will examine two cases studies with insights from baby food brand Serenity Kids’ Co-founder and CEO Serenity Carr and clean label pioneer Greg Vetter, who is the founder and CEO of Alta Fresh Foods and founder and former CEO of Tessemae’s All Natural.
+
+Register today for the session – Clean label 2.0: Soothing safety concerns and navigating state bans. Even if you can’t make the live broadcast, the event will be available on demand for those who are registered.
+
+The spike in class action cases filed in 2024 likely does not reflect the full extent of interest – or potential damage – from the upward trend in clean label litigation, according to Tommy Tobin, counsel with Perkins Coie based in Seattle. For example, he explained the cases filed in 2024 add to older cases filed in earlier years which are still being litigated.
+
+Second, it is only a fraction of the confidential demand letters on the topic sent to companies and lawyers, added David Biderman, partner and food litigation co-chair and Perkins Coie.
+
+“Our estimate is that for all those close to 300 lawsuits that are filed, there are probably five to 10 letters for each lawsuit” suggesting something about a product is misleading, he said.
+
+## ‘Naturally flavored’ vs ‘made with real fruit’
+
+Among emerging ‘clean label’ litigation are cases challenging marketing claims that a product is “made with real fruit” or “naturally flavored” when it also contains an ingredient that may create or enhance the fruit taste, Tobin said.
+
+For example, he pointed to one suit filed in July 2024 against Walmart alleges a claim that Great Value Fruit & Grain Cereal Bars are “naturally flavored” is misleading because it includes malic acid – an allegedly synthetic ingredient that enhances flavor. Another case filed the same day against Target alleges a claim that the retailer’s Market Pantry Apple Cinnamon Soft Baked Fruit & Grain Bars are “made with real fruit filling” is misleading for the same reason.
+
+A similar case brought against KLN Enterprises alleges claims that a licorice candy was made with “natural strawberry & raspberry flavored licorice” or was “naturally flavored” and “free of … artificial colors and flavors”
+
+“This is an area of significant litigation that we are continuing to see evolve,” he added.
+
+## Predominant ingredient and flavor claims in the crosshairs
+
+Plaintiffs’ cases increasingly are taking aim at products that claim to include a “real” ingredient.
+
+For example, a class action lawsuit brought against Mars Wrigley Confectionery US last August alleged that the company deceptively marketed its Combos stuffed snacks’ filling as “made with real cheese” when it primarily uses vegetable fats and cheese byproducts, said Sylvester.
+
+“That case survived a motion to dismiss under Second Circuit precedent,” he noted. “The court there concluded that ‘made with real cheese’ was possibly misleading to a reasonable consumer when the real cheese in the product was not the predominant ingredient. The reasonable consumer would not need to refer to the back panel to correct misleading information on the front label.”
+
+A similar case was filed against Walmart for allegedly misleading consumers that its Great Value Macaroni and cheese contained “real cheddar cheese, despite the fact there is allegedly no real cheddar cheese present,” said Sylvester. “The complaint alleged that the product is misbranded and misled consumers because the labeling and packaging ‘made with real cheese’ failed to reveal the presence of whey, maltodextrin, palm oil and lower quality or lower cost cheese substitutes were added as fillers or bulking agents.”
+
+Other cases filed last year took issue to Bimbo Bakeries USA’s claims that its Entenmann’s loaf cake was made with “all butter,” when the product also contained shortening and butter flavor. In that case, the Maryland court decided the back label contained sufficient clarification and a reasonable consumer would not be misled.
+
+## Heavy metal allegations weigh down chocolate and baby food industries
+
+Articles in Consumer Reports about the presence of heavy metals in certain products triggered a slew of class action lawsuits against chocolate companies and baby food companies.
+
+A “promising” decision in a case against baby food brand Plum Organics alleging heavy metal contamination was dismissed because the plaintiffs did not establish that the undisclosed heavy metals constituted an unreasonable safety hazard or affected the product’s central function, said Sylvester.
+
+The FDA responded to the litigation and consumer concerns by publishing Final Guidance on Action Levels for Lead in Processed Food Intended for Babies and Young Children in January 2025. This is part of the agency’s larger “Closer to Zero” action plan to reduce exposure to contaminants to the lowest levels possible while maintaining access to nutritious foods.
+
+## PFAS litigation rises
+
+“A steady stream” of cases filed in 2024 allege the presence of PFAS in products across categories render “healthy,” “healthfulness” and related claims as misleading, said Sylvester.
+
+The results of these cases are mixed.
+
+Health-Ade Kombucha settled a case alleging the presence of PFAs in its beverages made its marketing false and misleading. Another court dismissed a similar case that challenged “all natural” claims by The Wonderful Company for its Pom Wonderful drinks were misleading because they allegedly contained PFAs. Another court “significantly trimmed” a case brought against Prime Hydration alleging the presence of PFAs rendered general and vague statements about health benefits as misleading, said Sylvester.
+
+## Ultra-processed foods under the microscope
+
+While it is still early days in the Trump administration, the impact of “ultra-processed foods” on consumer health is emerging as a flashpoint – making the topic ripe for potential litigation, Sylvester warned.
+
+“There is a lot of media attention on this topic,” and “it is an area where there is litigation, which we are monitoring,” he said.
+
+In the upcoming FoodNavigator-USA webinar on Clean Label 2.0, Sylvester and other industry experts provide additional insights on the intersection between clean label, ultra processed food and litigation and regulation updates.",www.foodnavigator-latam.com,2025-04-15,9,"Clean label claims in the crosshairs: Rising litigation trends zero in on claims about ‘real fruit,’ natural flavors, heavy metals, PFAs and more",article,0.02892102336,31,87,91.2244898
+https://www.foodnavigator-latam.com/Article/2025/04/22/cocoa-price-volatility-highlights-sustainable-farming-practices/,true,Reports on a specific event (Luker Chocolate's response to cocoa price volatility) with factual details and quotes.,Cocoa complicated: Luker Chocolate addresses volatility with sustainability,"Cocoa volatility was driven by disease and climate change in 2024, as trade tensions and tariffs complicate the commodity’s price in 2025. ","Colombia-based Luker Chocolate is addressing cocoa volatility with sustainable agriculture and innovative technology, as the food industry braces for the full impact trade tensions could have on the chocolate supply chain.
+
+The 20 years before 2024, cocoa prices remained relatively stable between $2,000-4,000 per metric ton, Julia Ocampo, VP of cocoa sourcing and sustainability at Luker, explained. However, a combination of disease and climate change-associated weather constrained cocoa supply, increasing prices by three-fold in 2024, challenging CPG companies and suppliers alike, she added.
+
+To manage cocoa volatility, Luker updated its pricing more frequently – from weekly to daily – while also leaning into its relationship with Colombian cocoa farmers and sustainability initiatives.
+
+“It was a very difficult year, but that is when you really feel sustainability - when you really feel that you have the contact with the farmers, the contact with the clients - and that is the moment where we can help and where we can show that we have really strong relationships that we have built for more than 100 years,” Ocampo elaborated.
+
+## Luker’s commitment to sustainability amid volatility
+
+Recently, Luker released its annual sustainability report that outlines progress on reaching net zero carbon emissions and boosting the farms that adopt regenerative agriculture practices. These actions create a more sustainable supply chain and reduce volatility in the market, Ocampo explained.
+
+In 2021, Luker joined the Race to Zero campaign, a United Nations-backed commitment from non-government agencies, cities and investors to reduce carbon emissions to zero by 2050. The chocolate supplier set a short-term goal of reducing emissions by 42% by 2030 and achieved a 22% reduction in 2024, Ocampo said.
+
+Luker sources 100% of its energy from renewable sources and is targeting Scope 3 emissions by improving packaging and logistics, the company shared in the report.
+
+In 2024, Luker moved 80 farmers to regenerative agriculture practices, including agroforestry, organic fertilizing and reforestation, against a goal of 300 by 2027. The cocoa supplier also adopted environmentally positive practices - including ways to improve soil health, proper waste management, composting and other practices – across 12,408 acres compared to a goal of 15,000 acres by 2027.
+
+“Despite volatility, we share a common purpose with our clients, partners and suppliers, securing the future of chocolate. Uncertainty highlighted the importance of the collaborative approach we have always prioritized, reinforcing our focus on long-term sustainability,” Ocampo shared in the sustainability report.
+
+## Luker makes ‘The Chocolate Dream’ a reality
+
+### Reaching net zero: A roadmap to reduce emissions and increase nutrition security through strategic sourcing, manufacturing and packaging
+
+This story is part of a special collection of articles examining how consumers, brands and reglators are thinking about climate action, including what is and isn't working in the quest to reduce Scope 3 emissions and improve environmental sustainability. The collection also explores how the food industry is balancing the health of people and the planet through ingredient innovation, modern manufacturing and sustainable packaging.
+
+Check out the full collection.
+
+To receive future special editions via email, register for free for FoodNavigator-USA's newsletters. Find out more by clicking the yellow 'register' button at the top of our homepage or by visiting www.foodnavigator-usa.com/info/why-register.
+
+As part of its sustainability agenda, the chocolate supplier supports “The Chocolate Dream,” a program to improve Colombian farmers’ lives through public and private partnerships.
+
+Luker educates farmers on sustainability practices through easy-to-use videos and a gamified platform called “Masters of Cocoa.” The platform provides courses on economics, social and environmental areas - 12 courses on each topic - and rewards farmers with investment money for completing various classes.
+
+“We connect with our farmers, even if they do not have internet access,” Ocampo noted.
+
+Luker Chocolate is investing in technology to manage potential cocoa supply chain complications, including developing an AI application that farmers could use to determine if a cocoa pod is infected with moniliophthora roreri - a fungus found in Latin American that damages cocoa with Frosty Pod Rot disease.
+
+“We are training these machines with pictures to predict disease,” Ocampo noted. “We are developing AI to predict the ongoing disease, and we can be proactive and have early detection of the disease.”",www.foodnavigator-latam.com,2025-04-22,2,Cocoa price volatility highlights sustainable farming practices,article,0.01973494234,21,92,91.2244898
+https://agfundernews.com/inside-the-uk-cultivated-meat-regulatory-sandbox-with-mosa-meat-hoxton-farms-and-bluenalu,true,Reports on a specific event (UK cultivated meat regulatory sandbox program) with factual details and quotes.,"Inside the UK cultivated meat regulatory sandbox with Mosa Meat, Hoxton Farms, and BlueNalu","The FSA cultivated meat sandbox program will give startups a clearer sense of what regulators are looking for, say key participants.","The European Food Safety Authority ‘s (EFSA’s) novel foods process can be hard to navigate, in part because startups don’t have a structured way to get guidance before submitting applications, say startups.
+
+However, the UK Food Standards Agency (FSA) is taking a “more tailored approach” via its new cultivated meat sandbox program, helping companies understand exactly what is required *before* they submit their dossiers.
+
+Startups selected to participate in the program—Hoxton Farms (UK), BlueNalu (USA), Mosa Meat (The Netherlands), Gourmey (France), Roslin Technologies (UK), Uncommon Bio (UK), Vital Meat (France) and Vow (Australia)—will each have one-on-one consultations with the FSA, Robert Jones, VP global public affairs at Netherlands-based startup Mosa Meat, told *AgFunderNews*.
+
+“But there will also be monthly workshops where we’re all together. The learnings from the group work and the learnings from the private consultations are all anonymized and will be added into continually updated guidance.”
+
+**A more streamlined process**
+
+The FSA retained the [EU] novel foods framework after Brexit, but “pretty quickly began to think about ways it could optimize,” said Jones, who was speaking to us at the Future Food-Tech summit in San Francisco last week. “EFSA has updated its guidance, but there’s still need for more clarity.”
+
+As for the ideal process, he said, startups want to be able to ask specific questions about their products and processes prior to formally submitting a dossier. They also want a process whereby interacting with a regulator on one aspect of the technology doesn’t mean the entire application is put on pause.
+
+Mosa Meat, meanwhile, has “purposely waited [to seek UK approval] because we wanted to be in this intensive engagement and make sure we file a bulletproof dossier,” said Jones. Mosa Meat has thus far filed regulatory submissions in Singapore, Switzerland and the EU, and a UK application is “imminent,” he said.
+
+**Information sharing**
+
+Asked whether sandbox participants would be able to share much information without running into IP issues during their monthly workshops, he said: “Each company is going to make a different decision about the level of sensitivity [of information being shared with potential competitors]. Because Mosa Meat spun out of a government grant and a research project at the University of Maastricht, we have tended to be more open, and we’ve also published peer-reviewed papers.”
+
+But he added: “We’ve found at [trade association] Cell Ag Europe that probably 80%+ of the components in the growth media are common, for example, so there’s lots of space for us to talk about those and about production processes and safety protocols, things that need to be standardized to make it easier for regulators.”
+
+**Resourcing and timelines**
+
+Max Jamilly, cofounder and CEO at UK-based cultivated fat startup Hoxton Farms [disclosure, *AgFunderNews*’ parent company AgFunder is an investor] noted that the FSA has published guidance for cultivated products under a novel foods framework.
+
+However, the framework was not originally designed for cellular agriculture, he observed. “While some companies have already submitted applications, there is still uncertainty in the approval process, particularly in terms of how requirements are interpreted. More specific guidance is needed to ensure the process is fit for purpose.”
+
+The sandbox is “not designed to accelerate individual approvals, but rather to improve the overall regulatory process by ensuring safety assessments are robust and better tailored to cultivated meat,” he added.
+
+The biggest issue for the FSA continues to be resourcing and timelines, meanwhile, said Jamilly, who expects to submit an application in the UK this year. “The FSA has made great steps with the £1.6 million ($2.1 million) in funding for the sandbox, but it will need more resources to keep up the pace. The FSA is managing a high volume of novel food applications across multiple categories, which has stretched its capacity and slowed approvals.”
+
+That said, the UK has begun modernizing its system, including by “creating a public register replacing statutory instruments and removing renewal requirements,” he said, although “further streamlining and additional funding will be essential.”
+
+**Public tastings**
+
+Another area of opportunity is creating a regulatory framework in the UK for public tastings of cultivated meat products, added Jamilly, something that is permitted in Singapore and the Netherlands, enabling firms to get consumer feedback before products have been approved for commercial sale. “A similar initiative in the UK could help familiarize the public with cultivated meat while supporting regulatory transparency.”
+
+Finally, international alignment is critical, he said. “Hoxton Farms is likely to receive regulatory approval in other markets such as Singapore before the UK. If we produce cultivated fat in the UK post-approval, we will need to export the product. While we now understand the process for importation into Singapore, a major challenge will be facility inspections.
+
+“The UK’s Department for Environment, Food and Rural Affairs (DEFRA) will need to coordinate with the Singapore Food Agency (SFA) to ensure UK production sites meet export standards. This process could take significant time, so early engagement is essential to prevent companies from relocating production outside the UK.”
+
+**BlueNalu: ‘We appreciate the FSA’s more tailored approach’**
+
+Asked whether regulators are able to move quickly enough, the FSA’s commitment to reviewing two dossiers in two years seems “reasonable,” said Dr. Lauran Madden, CTO at US-based cell cultivated seafood firm BlueNalu.
+
+“For context, the US has only issued three no questions letters over the past several years, with all dossiers taking 1-3 years,” she said. Meanwhile, “EFSA reviews in the EU can often take 2.5–5 years, given the potential need for ‘stop the clock’ events during the review process,” added Madden, who is “committed to pursuing market authorization in the UK.”
+
+In the EU, she said, the regulatory framework is “known to be rigorous, with complex requirements that can be challenging to navigate.” And while updated guidance adopted in February 2025 provided more clarity, she said, “the absence of direct consultation can still make the process difficult.”
+
+While some EU countries allow for independent submissions, they largely follow the EFSA guidelines and do not necessarily enable a faster review process, meanwhile. “We appreciate the FSA’s more tailored approach, which involves working directly with companies to establish clear guidelines and create a consistent regulatory pathway.
+
+“Similar approaches are being developed by regulators in Singapore (SFA) and Australia (FSANZ), and are in progress in the US, Korea and Japan. This type of science-driven, transparent framework can serve as a valuable model for other nations and contribute to broader regulatory harmonization.”",agfundernews.com,2025-03-27,28,Inside the FSA's cultivated meat sandbox,article,0.2120606327,33,37,40.84848485
+https://agfundernews.com/chinese-drone-maker-dji-pushes-us-govt-for-fair-and-timely-evaluation-to-lift-the-cloud-on-our-company,true,Reports on a specific event (DJI's push for US government review) in a news-style format.,Chinese drone maker DJI pushes US gov’t for ‘fair and timely evaluation to lift the cloud on our company',"If the US gov't does not review the security of DJI drones by Dec 31, the Chinese firm will be blacklisted ""for no reason at all,"" it says.","If the US government does not review the security of DJI drones by Dec 31 as required under the recent defense spending bill, Chinese ag spray drone market leader DJI will be blacklisted “for no reason at all,” says the firm.
+
+A clause buried in last year’s defense spending bill requires an undefined “national security agency” to determine if Chinese drone makers DJI and Autel present a threat to US national security. If one such agency does not report back by the end of this year, these firms will be added to the FCC’s covered list.
+
+Being added to this list of communications equipment and services “deemed to pose an unacceptable risk to the national security of the US” would prevent the Chinese drone makers from getting FCC licenses for future drone models and potentially lead to the revocation of existing FCC authorizations.
+
+With the deadline approaching, DJI has written to five national security agencies (DHS, DoD, FBI, NSA, and ODNI) asking that any or all of these agencies begin their evaluation of DJI’s products right away, a DJI spokesperson told *AgFunderNews.*
+
+“We feel strongly that the people who have built livelihoods using DJI products deserve a fair and timely evaluation to lift the cloud on our company and reassure our customers and the American public that our drones are safe and secure.”
+
+**Restrictions on DJI would have ‘ripple effect throughout US drone ecosystem’**
+
+In his letter to the agencies seen by *AgFunderNews*, DJI’s head of global policy Adam Welsh explains: “If you do not evaluate our products in 2025, the FCC would have to add our equipment to its covered list, depriving DJI of its due process and depriving thousands of businesses, consumers, and public safety agencies of products that they want and need for no reason at all.
+
+“DJI’s drones are the most capable, best priced, and most reliable commercial drones currently in use today. Restricting DJI drone imports or use would have a ripple effect throughout the entire US drone ecosystem.
+
+“Accordingly, I write to request that any or all of your agencies begin this required evaluation of our products right away. We are confident not only because we have nothing to hide, but because independent firms and other US government agencies have repeatedly validated and confirmed that DJI’s products are secure.”
+
+**Guardian Ag ‘strongly supports’ restrictions on DJI**
+
+US-based drone makers, meanwhile, see an opportunity at a time when Chinese rivals are also being hit with hefty tariffs, which will make their wares less competitive.
+
+In public comments to the US Dept of Commerce, which is considering new rules that could restrict the US activities of drones made by “foreign adversaries,” US ag drone maker Guardian Agriculture said it “strongly supports” targeted regulations vs DJI and others.
+
+According to Guardian Ag, China’s dominance in the UAS [unmanned aircraft system] market “stems from state-backed policies that flood global markets with low-cost drones, driving out competitors and disrupting private investment.”
+
+Beyond economic harm, it alleged, “adversary-controlled drones pose serious national security threats, including remote software manipulation, supply chain dependency, and risks to food security,” claims DJI has repeatedly denied.
+
+According to Welsh at DJI: “Users can amend their data preferences at any time through the app’s settings, easily delete information on the drone or download third-party software solutions. They can even disable the DJI flight app altogether, if they prefer.”
+
+In its comments to the Dept of Commerce, the American Spray Drone Coalition, which represents leading distributors in the agricultural spray drone market, issued a stark warning should Chinese drone makers be effectively blacklisted:
+
+“If actions being contemplated by this ANPRM have immediate effect on all drones originating from China, components from China, or from companies domiciled in China, 90% of the spray drone industry supply would be eliminated.”",agfundernews.com,2025-04-03,21,DJI: We 'deserve a fair and timely evaluation' from US gov't,article,0.1589209793,26,39,40.84848485
+https://agfundernews.com/self-gras-is-flawed-says-anh-usa-but-ditching-it-would-create-a-massive-regulatory-bottleneck,true,Reports on a specific event (ANH-USA's white paper and FDA's instruction) in a news-style format.,"Self-GRAS is flawed, says ANH-USA, but ditching it would ‘create a massive regulatory bottleneck’","The self-affirmed GRAS process is flawed, says ANH USA. But reforming it, rather than ditching it, is the best way to address the problem.","The self-affirmed GRAS (Generally Recognized as Safe) process is flawed, says a new white paper from the Alliance for Natural Health (ANH) USA. But reforming it, rather than ditching it, is the best way to address legitimate concerns without creating a “massive regulatory bottleneck.”
+
+The paper was released after US Health & Human Services secretary Robert F. Kennedy Jr instructed the FDA to explore ways to “eliminate the self-affirmed GRAS pathway,” a move that sent shockwaves through the food industry.
+
+The GRAS designation applies to substances added to food that are considered safe under the conditions of their intended use. Unlike food additives, GRAS substances are not subject to FDA pre-market approval; however, they must meet the same safety standards as approved food additives.
+
+Currently, companies can independently determine their ingredient is GRAS through self-affirmation after convening an expert panel to review relevant safety data. Alternatively, they can submit a dossier (a “GRAS notification”) to the FDA for formal review, which can take up to 18 months or more. In many cases, companies will first self-affirm their ingredient is GRAS in order to get into the market in a timely fashion, and then submit a dossier to the FDA at a later date, often because some large customers will only accept ingredients that have been reviewed by the agency.
+
+Should the FDA be satisfied with the submission, it will come back with a “no questions” letter, which is publicly available on the FDA website along with the applicant’s GRAS notice.
+
+In cases where a company has self-affirmed its ingredients as GRAS, however, there is no requirement to notify the FDA and no public database of self-GRAS ingredients, something some commentators have long argued is a “loophole” that needs closing.
+
+**‘Disproportionate application of the precautionary principle is not appropriate’**
+
+According to the ANH-USA, this loophole can be addressed without throwing the baby out with the bathwater.
+
+“We support Secretary Kennedy’s intention to remove the most toxic substances from our food supply,” said Jonathan Emord, J.D., ANH general counsel and co-author of the white paper. “However, the government should avoid complete elimination of self-GRAS, which would create a massive regulatory bottleneck, potentially removing thousands of safe ingredients from the market along with those that are unsafe.”
+
+Self-GRAS has enabled “unscrupulous companies to place ingredients of dubious safety in the food supply,” claimed Emord. However, “disproportionate application of the precautionary principle is not appropriate and contravenes the intended purpose of the GRAS program,” he claimed.
+
+Meanwhile, requiring every ingredient self-affirmed as GRAS to suddenly submit a GRAS notification “would create a massive regulatory bottleneck as thousands of substances, for which there is a reasonable basis for safe use, would clog FDA GRAS notification channels, along with those lacking such reasonable basis,” he warned.
+
+“The agency would thus labor for years, perhaps even decades, to discern which ones meet the new approval standards.”
+
+The ANH-USA white paper instead proposes “reforming GRAS to keep safe products on the market while targeting and ensuring evaluation only of those for which sound scientific evidence suggests a significant or unreasonable risk of illness or injury.”
+
+**The solutions proposed include:**
+
+- Using adverse event reporting data and peer-reviewed toxicity data to prioritize a subset of GRAS ingredients “for which there is proof of a significant or unreasonable risk of illness or injury.” The FDA would then “require the ingredients not be used unless and until notices seeking FDA GRAS have been accepted without objection.” Examples of ingredients the ANH USA believes should be on such a list include potassium bromate, propylparaben, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sodium benzoate, and brominated vegetable oil (BVO).
+- Requiring companies with self-affirmed GRAS to supply the FDA with those determinations so that they can be posted online.
+- Permitting ingredients with a long history of safe use in food for 60-plus years to be recognized by the FDA as “historically safe.”
+- Requiring warnings for certain GRAS food ingredients to which a subset of the population is vulnerable to adverse effects (such as allergic reactions) from an otherwise safe substance.
+- Implementing a four-tier system that calibrates evidence requirements based on an ingredient’s history of use and safety profile. Substances with 30-plus years of safe use would face minimal requirements, for example.
+
+**Further reading:**",agfundernews.com,2025-04-10,14,Axing self-GRAS would create big regulatory bottleneck - ANH USA,article,0.1789152099,26,36,40.84848485
+https://agfundernews.com/liberation-labs-heads-to-saudi-arabia-as-neom-investment-fund-ventures-into-biomanufacturing,true,Reports on a specific business deal and facility construction plan.,Liberation Labs heads to Saudi Arabia as NEOM Investment Fund ventures into biomanufacturing,"The new bioproduction facility will be designed and developed by Liberation Labs in collaboration with Topian, a food company created by NEOM","Liberation Labs, a US startup building biomanufacturing capacity for a new generation of bioproducts from animal-free whey to egg proteins, has struck a deal with NEOM Investment Fund (NIF) to build a precision fermentation facility in Saudi Arabia as food security moves up the kingdom’s agenda.
+
+NIF—which invested in Liberation Labs earlier this year—is the strategic investment arm of NEOM, a futuristic giga-project in Saudi Arabia backed by the government’s Public Investment Fund.
+
+The new bioproduction facility, which is likely to mirror a site Liberation Labs is currently building in Richmond, Indiana, will be designed and developed in collaboration with Topian, a food company created by NEOM in 2023 designed to “future proof” the country’s food system.
+
+With 80% of its food coming in from overseas and much of its land unsuited to agriculture, Saudi Arabia is looking seriously at biomanufacturing along with indoor farming and other methods of producing food domestically, Liberation Labs CEO Mark Warner told *AgFunderNews*.
+
+“Like a lot of countries, they want more products made in-country, or at least in-region. So Topian may have some products [it will produce at the site] although there are likely to also be more traditional, large CPGs that may be some of the key off takers. We’ve had a lot of interest, including from some of the big CPGs, who are intrigued about having a local food source.”
+
+**Saudi site would mirror site in Richmond, Indiana**
+
+Asked about timing, he said: “I don’t think the build would be materially different from the Richmond site [a 600,000-L facility that could scale up to 4-million-liters], so I think a facility in Saudi Arabia could be built in a couple years [following a 6–12-month feasibility study].”
+
+As for inputs for the site, he said: “There are sugar supplies that are generated in the kingdom although they also import a lot of sugar, so it’s readily available. Obviously, water is more expensive, so we’re going to need to localize, optimize more for water, and make some changes in the design.
+
+“But as far as access to what we need to build it, the last facility I built before Liberation Labs was a $200 million site in rural Brazil, and this [facility in Saudi Arabia] is likely to be so much easier. There’s obviously a lot of energy going to other industries, so when it comes to getting big contractors, piping, equipment, all of that, we’re very confident.”
+
+**Feasibility study**
+
+The ingredients likely to be produced in bioreactors at the site will depend on the feasibility study, he said. “However, the assumption is that it will be similar to Richmond, where we can [use microbial fermentation to] make dairy proteins such as whey and casein, egg proteins, higher-value ingredients for infant formula such as lactoferrin and HMOs, but also biomaterials and intermediates for the pharmaceutical industry.”
+
+As for funding the facility, he said, “The agreement we have signed is to do a feasibility study, but obviously, part of the reason we partnered with NIF is they have the ability to bring capital to the table, although there is no firm commitment at this point. Generally sovereign wealth likes to be involved in these kinds of assets.”
+
+Liberation Labs’ role going forward will depend on the feasibility study, he said, “It’s most likely, if we help them design it and build it, that we would probably be an operating partner. But again, I want to be clear, we don’t have a firm agreement at this stage.”
+
+**Global ambitions**
+
+The 600,000-L fermentation capacity initial phase of Liberation Labs’ Richmond, Indiana, facility is set to be completed by the end of the year, says the firm, which has letters of intent representing over 200% of the available capacity for the first five years of operations.
+
+The company—which has raised around $125 million in equity and non-dilutive funding to date—has also received a $1.39 million award from the US Department of Defense to conduct a feasibility study (to be completed this fall) to expand the Richmond site to a 4-million- liter facility, said Warner.
+
+“We’re actively working on the projects in Richmond and Saudi Arabia, but we also have an eye on Australia as our third location. That’s always been our main focus, to build multiple sites in multiple geographies, in part because big companies don’t want to launch a brand that’s got a key ingredient that only one facility can make.”",agfundernews.com,2025-04-16,8,Liberation Labs heads to Saudi Arabia as NIF explores bioproducts,article,0.1688908125,25,37,40.84848485
+https://agfundernews.com/guest-article-will-big-pharma-eat-big-meats-lunch-my-year-on-wegovy,true,"This is an opinion piece discussing the author's personal experience with a weight-loss drug and its potential impact on the meat industry, not a factual news report.",Guest article: Will Big Pharma eat Big Meat’s lunch? My year on Wegovy,"""First, I eat far less. That seems to be what everyone on Wegovy does. Second, I eat totally different things vs before,"" says Johan Jörgensen","*Johan Jörgensen is the founder of Sweden Foodtech, a leading think tank on the future of food.*
+
+*The views expressed in this article are the author’s own and do not necessarily represent those of AgFunderNews.*
+
+At the time of writing this article, Novo Nordisk, the pharmaceutical giant behind the weight-loss medicine Wegovy, as well as Ozempic, the version for diabetics, had a market cap of €275 billion. That’s two thirds the size of the global beef market and more than twice the combined market cap of the world’s 10 largest meat companies.
+
+Sales of weight-loss medicines are of course nothing compared to the sales of beef, but a stock price does say something about what the market thinks about the future. And if the stock market is anywhere near correct in its assumptions, meat is in for a ride.
+
+If you believe the captains of industry, GLP-1 will be either good for them or not much of a bother. For me, both as a user and as food think tank leader, they are wrong. Because there is one thing thin people always get wrong about us less metabolically fortunate: you think we want to take the medication to be able to stuff ourselves with more bad food. No, we do not – we do it to not have to! The difference means everything to the food sector in general and the meat industry in particular.
+
+I have now been on Wegovy for almost a year. The result is a 12 kg drop, or roughly 15% of my body-weight. The way it has happened has been even more spectacular, especially since I am not alone in my experience. Let us dive into what all the fuss is about when it comes to what likely will become one of the biggest blockbuster drugs in history as well as having an even bigger and quicker impact on meat than the feet-dragging protein shift ever has.
+
+First, I eat far less, some 20-25% less. That seems to be what everyone on the drug does. Second, I eat totally different things than before. Snacking is gone, I frown repulsively at heavy dishes and my food radar has not only been turned on but tuned to maximal sensitivity. After all, when you invest so heavily into something such as Wegovy (approximately €100/week since the healthcare system in my native Sweden does not subsidize it) you tend to care for it. GLP-1 is thus not only a drug that affects your physical state, but also your mental one. It goes something like this:
+
+For my entire life I have struggled with my passionate relationship to food – I simply enjoy food a bit too much. If you combine that with a stressful work situation and a constant (perceived) need to fill up with energy to get you through the day, the kilos add up. Especially since every urban person has easy access to fast food and convenient snacking.
+
+If I need to wolf down something between meetings in order to just survive, that behavior tends to be bad for me over time. On GLP-1 the craving does not exists. My blood sugar is stabilized and the sirens of fast food and convenience sing in vain.
+
+**GLP-1 cost benefit analysis**
+
+According to a study by PWC, 8-10% of American adults are currently on GLP-1 drugs, with 30-35% interested in them, with the high price being the main barrier. In a world where 50% of adults soon will be obese and thus susceptible to expensive and life-degrading chronic diseases such as diabetes, cardiovascular or cancer there is an interest not just from the individual side but also from societies all around the globe in curing the ills of our current food system through medication.
+
+Mind you, the annual cost for treatment of a diabetes 2 patient is on par with the cost for GLP-1 drugs and then we have not even started on the loss of productivity and life quality that are associated with obesity.
+
+If prices fall, more people will fit these drugs in their budgets and national healthcare systems will start prescribing them on a pure cost-benefit basis.
+
+How many will then be on drugs such as Wegovy ? If you are to believe the PWC study probably hundreds of millions (tens of millions already use them), and every single one of them belongs to the best customers of the snacking and fast food industries. In terms of purchasing power for these industries they will within shortly likely represent about a billion or so average consumers.
+
+It should be noted that even though the drugs are expensive, the net effect on your personal economy is not all that bad since your food expenditures also go down; effectively transferring money from food to pharma.
+
+**Fast food and processed meats**
+
+Yes, I sound like a born-again and to some extent I guess I am, but I am not alone and we will become legion. But this was supposed to be about meat, not sugared drinks and candy bars, right?
+
+Let us divide the problem into buckets of development. We, who are on medicines such as Wegovy, do not consume fast food like we used to, perhaps not at all. If you sell most of your meat to the fast food sector I would encourage the development of a strategic plan B. That also goes for nations. Recently, in the turmoil around President Trump’s tariffs on imports to the US, Australia’s trade minister pointed out that most of Australia’s beef exports to the US goes to McDonald’s.
+
+But even if you are not exposed vis-à-vis the fast food sector it might be worth noting that a huge part of meat production goes towards processed meat products such as sausages, another category that GLP-1 users tend to avoid more after going on the drug. And, as stated before, heavy, meat-laden plates and big steaks are less attractive, at least to an average consumer such as myself.
+
+It would seem that the ever-rising tide of meat consumption has finally met a worthy challenger.
+
+**An uncertain future**
+
+While I would be loath to come with a distinct declaration on the future of meat based on what I have observed so far in the GLP-1 world, it would seem to me that there is more than enough to merit worry. And we should remember that a decline in cash flow can trigger the need for write-downs. That is probably where the main issue lies for the meat sector: if you have huge investments in infrastructure that might be affected by rapidly slowing business you can die far faster over the balance sheet than the PnL.
+
+So far the food sector has reacted to the event of GLP-1 drugs with something akin to the five stages of death, described by the Swiss-American psychiatrist Elisabeth Kübler-Ross; denial, anger, bargaining, depression and acceptance.
+
+While we are still at the beginning of the cycle, one can foresee the depression coming once the next financing round or call to the bank is due.
+
+Because it is not just the meat sector that looks at the development, the financial sector does too and it has become more and more accustomed to the notion of stranded assets and quick-moving shifts. It should be stated that we have not seen major moves yet, but it must at the same time be said that we are still very early in the GLP-1 world.
+
+Remaining vigilant and keeping a close dialogue with your customers is highly advised in order to pick up weak signals that rapidly can grow to have a major impact.",agfundernews.com,2025-04-07,17,Will Big Pharma eat Big Meat’s lunch? My year on Wegovy,article,0.2277485055,34,34,40.84848485
+https://agfundernews.com/why-one-doctor-turned-from-medicine-to-impact-investing-i-could-not-unsee-the-food-related-disease-in-my-patients,true,Reports on a specific event (doctor transitioning to impact investing) with factual reporting and quotes.,"Why one doctor turned from medicine to impact investing: ""I could not unsee the food-related disease in my patients'","Dr. Godfrey's path eventually lead to joining The First Thirty, a VC firm that invests in human health and regenerative food systems.","What prompts a doctor to turn to become a VC? For Dr. Amy Godfrey, it was witnessing a never-ending stream of patients with chronic disease that could largely be traced back to food.
+
+“I knew from my training that nutrition was important, but had no knowledge of the damage our food system is doing to our health,” Godfrey, an analyst at VC firm The First Thirty and a doctor with the UK’s National Health Service (NHS), said in a recent conversation with *AgFunderNews*.
+
+As a medical professional, Godfrey witnessed everything from limb amputation related to chronic disease to five-year-olds with type 2 diabetes.
+
+Unable to “unsee” the damage, Godfrey began studying the concept of a regenerative food system and the central role human health plays in it. The path eventually lead to The First Thirty, a London, UK-based VC firm that invests at the intersection of human health and regenerative food systems.
+
+Below, Godfrey discusses her journey along with what it will take—for consumers, corporates, and everyone in between—to build a better food system.
+
+*AgFunderNews* (*AFN*): What took you from the medical field to venture investing?
+
+**Amy Godfrey (AG): **Venture is not a field that I ever thought that I would work in, coming from a medical background. But I think what has really piqued my interest about venture capital is that you’re really involved at the beginning of an innovation. I like the idea that we can build a portfolio of companies that will represent what the food system could be like.
+
+I was an anesthetics and intensive care medicine doctor in the NHS for seven years. I don’t think it’s any exaggeration to say that I learned little to nothing in medical school about nutrition, sleep, and exercise being the pillars of health.
+
+Then I read [Chris van Tulleken’s book] *Ultra Processed People*, and I thought, Is the food system really that bad? Is it contributing that much to illness? I obviously knew from my training that nutrition was important, but had no knowledge of the wider system, the contribution to climate change and the extent of the damage our food system is doing to our health.
+
+After that, I just could not unsee the food-related disease in my patients. Every week, there would be a patient coming in for some kind of limb amputation related to type two diabetes. I felt like I was failing as a doctor, because that is far too late for me to play a positive role in diabetes management.
+
+I read more about food and about the impact of the food system on the planet and our health. I realized we’re facing a two-birds-one-stone situation: With food, we have the opportunity to fix our two biggest crises, which are that both people and planet are incredibly sick.
+
+I felt like I had to explore this further: Was it possible to move from a disease-causing to disease-preventing food system? So I went to Groundswell and met Antony from The First Thirty there. I was kind of blown away by how much they had already thought about what a new food system would look like, what were the steps needed to get to that new system and what the potential human health impacts might be.
+
+They had decided that the human health opportunity was probably a big one and one of the levers that we could pull on to drive change. Whilst the team has amazing expertise in lots of areas, it didn’t have the domain expertise in human health, so I think it recognized that it would be useful to have someone from the medical field onboard.
+
+*AFN*: Agrifood corporates are a big part of the regenerative food discussion nowadays. How can we leverage health to get them more committed to the regen transition?
+
+**AG:** So much of the food system is driven towards ultra-processed food by massive companies who really don’t care about what we think.
+
+We do need the corporates to move, but I think that will be a byproduct of the data and evidence that we [the regenerative agriculture industry] provide.
+
+First, I think we will start to better quantify how much food-related disease costs. Because if you had a company generating the kind of profits that could offset food-related disease, it would be a unicorn tomorrow.
+
+For example, in the UK, one patient with diabetes on average, costs the National Health Service £25,000 [$33,000] per year. That amounts to around 10% of the entire NHS budget being spent on type 2 diabetes. That’s billions of pounds a year on an entirely preventable disease.
+
+So once we start to quantify those health costs and can put them down to food, that will start to shift things. Also, in the UK at least, we’ve never seen rates of economic inactivity as high as they are at the moment—that is, someone is neither in a job nor looking for a job.
+
+While there are a lot of reasons for that (e.g., you could be a stay-at-home parent), the biggest reason is chronic disease.
+
+There are lots of chronic diseases that genuinely can’t be managed to the point that someone can work, but there are also a lot of them that are lifestyle related. So this is not just a healthcare cost, this is a GDP cost. I think that private companies will start to see that their workforce is less productive, that they’re off sick more, and they will start to see health of their workforce as an asset that they should invest in.
+
+If those two things—health costs and loss of worker productivity due to health—align and start to affect profit margins, the needle will move.
+
+I do hope that the big food companies will start to come along for the ride, because they will see that there’s a financial incentive for them to be part of the solution, not the problem. At the moment, they’re only incentivized to be part of the problem because people buy the stuff on their shelves. When that changes, then maybe we’ll start to see regen brands will be acquired by big food, and that will start to incrementally move them in the right direction.
+
+*AFN*: What about educating the average consumer on the benefits of a regenerative food system?
+
+**AG:** Where my area of expertise lies, it’s about the flow of nutrients from soils to crops or animals to humans. That’s really hard to ignore, but it’s also a very difficult message to convey to consumers.
+
+Lots of people eat conventionally grown apples; I would like to know how many of those people would eat the apple if I sprayed it with glyphosate in front of them and then handed it to them to eat?
+
+I bet the answer is way less.
+
+So there’s a need to find the hidden information that we need to bring to the forefront for people to be able to make informed decisions.
+
+People are much more aware of chemicals going on their food than we give them credit for now. There’s also the question of what our food currently does not contain. This is where the nutrient density conversation starts, and where soil is kind of magical.
+
+If you have a healthy soil ecosystem, then there’s a massive range of nutrients that can flow into crops. If you eat those crops, they’ve flown to you. And if the animals eat those crops, and you eat those animals, then it also flows into you.
+
+It really hinges on the soil, much more than I had ever appreciated until quite recently.
+
+The missing bit for consumers is nutrient density. The question is, how do we repackage that in an understandable and approachable way. Is it food labeling? Is it advertising?
+
+*AFN*: Taste often comes up in that conversation. How big of a role does that play?
+
+**AG:** One of the massive things we often overlook is that people largely eat food for enjoyment. Yes, we have to eat to sustain life. But once you’ve got that bit out the way, most people will eat something that they enjoy. One of the dirty secrets is that we used to use taste as a very good surrogate for health. One-hundred years ago, if you ate something that tasted good, most likely it was probably pretty good for you.
+
+Today, ultra-processed food is delicious because it’s designed to be hyper palatable, to have the perfect texture for you to reach that so-called “bliss point.” So I think we’ve lost the ability to use taste as a marker of health.
+
+One of the other big things about changing consumer behavior is that you’re never going to get people to *not* pick up a chocolate bar that’s made of all of these chemicals and eat that in preference to, say, a regeneratively grown apple.
+
+How do we change this? Some of it is exposing the extent of the health crisis. Most people care about their health and the health of their loved ones—maybe not enough to always change their behavior, but enough to make some marginal gains.
+
+People need to understand that ultra-processed food is designed to be addictive. It hijacks your brain, your reward systems. Plus, most people are sitting at their desks or they’re on the move and need to get lunch quickly. But fast food doesn’t have to be unhealthy food.
+
+In the UK, about 15% of school starters—four- and five-year-olds—are Type 2 diabetics. So the education piece has to start really early. It should be in schools. It should be in homes, because what do 30- and 40-year-olds look like when they have been diabetic from the age of five?
+
+So the consumer behavior part is a big one, but I don’t think it’s the only piece of the puzzle. Like we talked about earlier, Big Food has a huge responsibility here.",agfundernews.com,2025-04-15,9,How Amy Godfrey went from doctor to impact investor,article,0.248340325,51,36,40.84848485
+https://agfundernews.com/a-trillion-dollars-of-dry-powder-in-european-agrifoodtech-as-funding-returns-to-2020-levels,true,Reports on a specific event (funding in European agrifoodtech) with factual data and analysis.,Dry powder ready for “resilient” European agrifoodtech as funding returns to 2020 levels,"VC funding has returned to pre-Covid levels in Europe, with resilience top of mind for investors and startups alike.","[*Disclosure: AgFunderNews’ parent company is AgFunder*.]
+
+“Self-sufficiency” and “resiliency” are top of mind for Europe’s food and agriculture industries right now thanks to US President Trump’s growing trade war and anti-European comments, combined with climate change impacts like the 2024 floods and heatwaves.
+
+Just this week, the European Commission told the public to stockpile at least 72 hours’ worth of “critical supplies” to prepare for “risks including natural disasters, cyber attacks and geopolitical crises, including the possibility of armed aggression against EU countries.”
+
+It follows, then, that those investing in European agrifoodtech startups will be evaluating prospective startups with a resiliency lens at hand when deploying capital.
+
+And yes, there is a bit of capital to deploy, despite the global decline in agrifoodtech funding as outlined in AgFunder’s latest Global AgriFoodTech Investment Report.
+
+In Europe, agrifoodtech funding dropped 29% in 2024, from $5.4 billion in 2023 to $3.8 billion; deal count fell 27% over the same time, from 582 to 423, respectively. This is against the backdrop of a far more modest decline—4%—in global agrifoodtech funding over the same period.
+
+While still nowhere close to the $11 billion raised in outlier year 2021, European funding is nonetheless ahead of where it was in 2020 ($3.1 billion) and 2019 ($3.5 billion), reverting to that pre-Covid and pre-crazy valuation time some commentators refer to as the mean.
+
+Removing the UK—which raised just under $650 million—in 2024, from the data, the total figure is just over $3.1 billion.
+
+Funding over time hovers near the $1 billion mark, excepting 2021 when the difference is $2 billion. A decline in deal count is more pronounced from 2023 to 2024 once the UK is removed from the data:
+
+Some even believe a recovery is in the works in 2025. “Things can only go in one direction: up,” says Sweden Foodtech founder Johan Jörgensen. Likewise, some 50% of venture capitalists we surveyed believe the recovery has started.
+
+Jörgensen likens the last few years to a “tidying up” of sorts after the excess years of cheap money and inflated valuations.
+
+“We seem to be pretty done with that, and we can start to look forward again to putting capital towards new investments instead of just saving what we have,” he says.
+
+However, Max Brandes, investment manager, venture capital at Germany’s Rentenbank, says that he doesn’t see “a significant change” in the funding situation over the next 12 months and that there may be further drops in valuations.
+
+That said, Brandes also notes that, “there’s quite a lot of dry power, and this somehow needs to be allocated over the next years, and this can probably have a positive effect also in the funding situation of startups.” (Dry powder refers to uninvested fund capital awaiting deployment.)
+
+“The trillion euros are there,” adds Jörgensen, referring to the money earmarked for the European Green Deal, which includes the food system. “The only question is, how it’s going to be deployed, when and where?”
+
+Which brings us back to resilience.
+
+**‘If logistics are disturbed, we’re toast’**
+
+In Europe, “Investment in agrifood technology has followed broader market contractions recently, but we’re seeing increased focus on what we call ‘critical foodtech,'” says José Luis Cabañero Gutiérrez, CEO of the investment and accelerator program Eatable Adventures in Spain.
+
+That includes “technologies essential for food security, supply chain resilience, and agricultural sustainability that address concrete market needs rather than speculative growth.”
+
+Resiliency is considered so critical that it forms a major component of the European Commission’s Vision for Agriculture and Food published earlier this year. Among other things, the Vision aims to strengthen Europe’s standardization and food safety, reduce dependencies on imports for critical goods, and diversify trade relations.
+
+The latter is especially relevant right now given the Trump administration’s tariffs and general uncertainty around EU-US relations. Throw the war in Ukraine’s impact on energy prices into the mix, and more vulnerabilities float to the surface.
+
+“Making sure our food systems are resilient will drive a lot of the investment going forward: how can we make sure we have enough food if times are bad,” says Jörgensen.
+
+For example, he adds, “If logistics are disturbed, we’re toast in so many ways. Resilience is big and it has to be driven by the fact that we have such low self-sufficiency [in Europe], so there will be investments coming to more food production.”
+
+Some, though not all, of 2024’s top rounds for European agrifoodtech startups reflect the focus on resiliency.
+
+Finnforel, which operates a “recirculating aquaculture system” that helps better control trout-farming environments for year-round fish farming, raised $260 million from Mitsubishi and others last year. Its “Gigafactory” concept also brings processing and packaging onsite, which the company says cuts down logistical complications while also lowering costs, supporting local food systems, and reducing carbon footprint.
+
+In the Bioenergy category, Lithuania-based Green Genius landed a $110 million late-stage deal from the European Bank for Reconstruction and Development (EBRD) to fund its European expansion plans.
+
+Downstream category eGrocery accounted for three of the five top rounds—a somewhat surprising fact, considering investor emphasis on decarbonization, climate adaptation, and food security. “Resilience” isn’t the word to spring to mind when one is talking about 10-minute delivery of consumer goods.
+
+Jörgensen has a simple answer for eGrocery startups’ continued presence: “They grow in a predictable way, have assets that will retain value even if everything goes south, and are investable compared to the alternatives.”
+
+In 2024, eGrocery startups raised $792 million across 20 deals, down from roughly $1.1 billion and 42 deals the previous year and $1 billion in 2022.
+
+Thanks to a few mega-rounds, eGrocery was the top category in Europe in 2024, followed by a few upstream categories including Innovative Foods, which includes meat and dairy alternatives.
+
+Midstream technologies’ high standing is thanks to one $800 million round for UK-based Dexory, which develops robotic solutions for the logistics sector.
+
+**Country spotlight: Germany**
+
+Germany was the fifth-highest-funded country among developed markets in 2024. Startups raised $561 million, down 32% from the previous year; the decline is in keeping with macro trends.
+
+Rentenbank’s Brandes says that while Germany has “a very strong agritech industry and a lot of export products,” the focus is often on venture clienting (using a startup’s product instead of investing), rather than venture capital.
+
+The EU’s strict regulatory policies are often seen as roadblocks to innovation, and while this can be true in Germany, in some cases, it’s the opposite, he adds.
+
+“For example, in regenerative agriculture, I would say Germany is ahead of many other countries, and this is highly driven due to regulation. It’s the case for the European Union, but especially also in Germany, and also driven by changing consumer needs and the willingness to pay for premium products. The same is true for animal-welfare technologies.”
+
+One thing Brandes says he would like to see change in is the country’s fragmented startup ecosystem.
+
+“For agriculture, we have, for example, about 20 universities and nearly as many hubs. It is really hard to bring all this together to one network, and this makes it hard for VCs to get access to early-stage companies.”
+
+Rentenbank helps address this through its Growth Alliance initiative, which runs multiple programs for supporting agrifood startups. Via its Idea Camp, Startup Bootcamp and Accelerator Program, the Growth Alliance offers access to mentorship as well as connections with business, academia, and politics.
+
+**Investment trends to watch**
+
+“The most promising companies are those directly addressing food system vulnerabilities exposed during recent global disruptions while demonstrating clear paths to profitability,” says Gutiérrez at Eatable Ventures.
+
+“To that end, we’re witnessing strategic capital concentration in precision agriculture systems that optimize resource utilization, climate-adaptive crop technologies, natural ingredient alternatives aimed at decreasing chemical use, side streams repurposing via circular solutions, and digital platforms that genuinely enhance supply chain transparency and efficiency.”
+
+Jörgensen also mentions side streams as an important area for agtech, particularly when it comes to big industrial projects.
+
+He namechecks alternative proteins and health-related offerings as areas to watch. Sweden-based Vitamin Well’s exit in 2024 has helped propel interest in the latter, he notes.
+
+Functional and sustainable ingredients are also top of mind for Beatriz Jacoste Lozano, director of Spain’s KM Zero Food Innovation Hub.
+
+“Most are biotech-driven, often leveraging precision or biomass fermentation to improve the nutritional profile or functionality of food,” she notes. “This includes innovations around sugar and salt reduction, probiotics, and postbiotics.”
+
+“We’re also seeing strong demand from food corporates, driven by consumer pressure and supply chain challenges.”
+
+She also mentions B2B SaaS and AI as they are applied to food.
+
+“These startups solve operational pain points—from supply chain optimization to market intelligence, food waste, and carbon tracking,” she says. “This space offers faster paths to revenue and exits, making it low-hanging fruit for investors looking to re-engage.”
+
+Meanwhile, some of the current recovery can be attributed to institutions like EIC, which has funded multiple startups to support their scaling she adds.
+
+“This highlights the critical role of public funding (grants and equity-free mechanisms) in sustaining innovation in the medium te",agfundernews.com,2025-03-27,28,Dry powder ready for deployment in European agrifoodtech,article,0.2501712234,61,52,40.84848485
+https://agfundernews.com/veridi-pairs-nematodes-with-machine-learning-to-tackle-europes-55bn-soil-biodiversity-problem,true,"Reports on a specific company (Veridi) and its technology, with details about its funding and the problem it addresses.",Veridi pairs nematodes with machine learning to tackle Europe's $55bn soil biodiversity problem,"Veridi is automating the process of soil biodiversity diagnostics to make it faster, cheaper, and accessible to anyone.","Nematode communities have been trusted indicators of soil health for decades, but the process of identifying types and numbers in any given soil sample remains costly and time consuming, says Ziad Matar, cofounder and CEO of Veridi Technologies.
+
+Nematodes are microscopic worms that occur in all soils and feed on bacteria, fungi, plants, and other matter. Some are parasitic to crops, livestock, or humans. Others can be used to attack harmful insects and protect crops.
+
+“They have a really central role within this whole food web,” explains Matar.
+
+The number and diversity of nematodes in any given location will fluctuate based on the biodiversity makeup of the soil. For example, a larger population of nematodes (both beneficial and harmful ones) typically indicates healthier soil that’s rich in organic matter.
+
+“If any major disturbances happened to the soil in the last several years, this is directly reflected in nematode population numbers and diversity,” he says.
+
+Veridi, which Matar founded alongside Richard Janissen and with support from former CEO of Bayer Vegetable Seeds Joachim Schneider, has developed an automated platform for analyzing nemotodes in soil samples, making the process faster and cheaper than has historically been possible.
+
+In other words, AI is counting and categorizing those nematodes instead of a human.
+
+“We address a bottleneck [in the process] because access to expertise [of nematodes] is more and more scarce,” says Schneider. “By not needing experts, we democratize the whole thing—anybody can do it, even large agricultural corporations, consultants, etc.”
+
+**Europe’s soil challenge**
+
+The European Commission estimates that 60–70% of soils in the EU are degraded, costing the bloc around €50 billion ($55 billion) each year. A new Soil Monitoring Law, introduced in 2023 and currently going through the legislative process, aims to ensure soil is used “sustainably” in the future.
+
+It also opens up potentially big opportunities for technology focused on soil improvement.
+
+“[The Soil Monitoring Law] says everybody with responsibility for a piece of soil must establish a record of the current state of affairs [about the soil], and also develop a program of how, within a number of years, that status can be improved,” explains Schneider.
+
+“Over time, many more people that have previously not been interested in soil will have to look at theirs, take samples, and design a program for improvement,” he adds.
+
+**Streamlined microscopy**
+
+Microscopy, the current go-to method for identifying nematodes, involves extracting those nematodes from a soil sample and having experts counting hundreds of them under a microscope at a very high magnification to determine different varieties.
+
+To streamline the process, Veridi scans the sample under a precision microscope, which uses machine learning to understand what is inside the sample cell. In other words, it automates the process of identifying nematodes.
+
+“Instead of having someone counting nematodes, you extract the nematode solution from the soil, it’s plugged into an automated microscope, and within three clicks it scans and gives you the results,” says Matar.
+
+This in turn means that Veridi’s offering can “plug seamlessly” into existing laboratory workflows around soil diagnosis.
+
+The platform also directly sends users information about the soil which can be plugged directly into existing agronomic models that give advice on what steps to take next.
+
+That might include, for example, recommendations on specific crop protection products to use, what to add to the soil, and even which crops to grow.
+
+In addition to diagnosing soil biodiversity, the platform can also scan for plant parasitic nematodes that pose a danger to crops, helping growers take early action to protect plants.
+
+**‘Accessible, available, cheap’**
+
+Veridi says its entire process can be **10x** **cheaper** than traditional methods, and 10–20% more accurate.
+
+“Obviously, someone could also today send samples to a lab, which would be slower and more expensive, but could still work, and they would get the same kind of advice,” says Schneider. “What we hope to do is multiply the number of samples being taken, because it’s accessible, it’s available, it’s cheap.”
+
+Currently, the company works with laboratories that already do soil biodiversity analysis, including those with governments.
+
+“Governments see that there’s a really big problem when it comes to soil degradation, which causes concern for food security,” says Matar.
+
+Along those lines, The European Union’s EIC Accelerator issued a €2.5 million ($2.7 million) grant to Veridi in February of this year.
+
+“This will be to accelerate R&D, launch the project in key geographies, and prepare pre-market activities,” says Matar.
+
+That includes making some key hires, mostly engineers and scientists, and financing and shipping more machines in the near future.",agfundernews.com,2025-04-09,15,Veridi pairs nematodes with machine learning to detect biodiversity,article,0.1807289666,37,33,40.84848485
+https://agfundernews.com/ubiqd-lands-20m-to-scale-its-light-optimizing-quantum-dot-technology-for-agriculture-and-solar,true,Reports on a specific real-world event (funding round) with news-style reporting,UbiQD lands $20m to scale its light-optimizing quantum dot technology for agriculture and solar,UbiQD plans to scale up manufacturing of its quantum dots that help make greenhouse lighting and solar cells more efficient.,"Advanced materials company UbiQD has raised $20 million in Series B funding to scale its quantum dot technology across agriculture and solar industries. This could, in turn, help to make both industries more efficient and bring costs down.
+
+Phoenix Venture Partners led the round with participation from Builders VC, Builders Vision, New Mexico Vintage Fund, and several other investors.
+
+Quantum dots are nanoparticles that transport electrons. When exposed to UV light, these particles emit lights of various colors depending on their size. Smaller particles give out cooler wavelengths (e.g., blue light) while larger ones emit warmer lengths (such as red lights).
+
+“In the simplest terms, it’s a platform for optimizing light,” Hunter McDaniel, founder and CEO of UbiQD, tells *AgFunderNews*. “With quantum dots, you can make any color continuously by changing the size of the particles.”
+
+Quantum dots have historically been used in a variety of applications, from TVs to cancer cell detection. UbiQD, which McDaniel started in 2014, is probably best known for bringing them to the greenhouse setting.
+
+One of the company’s initial products was UbiGro, a film embedded with quantum dots that hangs inside a greenhouse, below the structure’s existing roof.
+
+In this context, quantum dots illuminated by sunlight can turn shorter wavelengths into longer ones to boost photosynthesis and plant growth.
+
+Hunter says UbiGro has been a very popular product, and the company sells it all over the world now.
+
+UbiQD is also embedding its quantum dot tech into greenhouse roofing material. Every three to four years, greenhouse growers have to replace the polyethylene films because those polymers degrade in the sun over time.
+
+“We’re just dropping into the sales cycle, basically with a product that’s almost the same—it’s polyethylene film, but it just has our material in it,” he notes.
+
+**A safer, stabler alternative**
+
+Quantum dots have historically been made from materials like cadmium selenide—a toxic, highly regulated compound that’s banned in numerous products.
+
+“It’s a carcinogen that bioaccumulates in the body,” says McDaniel, who adds that its potential to end up in waste streams (from landfills, for example) and contaminate other parts of the supply chain make it “a non-starter.”
+
+UbiQD has developed an alternative to cadmium selenide. “We basically replace cadmium with copper and indium, and then everything else more or less is the same as the legacy materials [in QDs]. There’s a core shell structure [that protections the QD], and that outer shell is zinc sulfide.”
+
+“One of the biggest things you end up with is better stability,” he notes of the alternative material. “We got lucky with this compound that it ended up being more stable than the legacy material, so it can survive longer, like in the sun.”
+
+It’s cheaper, too, in terms of manufacturing costs, which is a major selling point for agricultural applications.
+
+“Farmers don’t have a lot of budget to work with. We have to drop right into their existing budget and not really add much cost to what they’re already paying for their greenhouse roof materials. Cadmium based compounds are more expensive.”
+
+**‘Economies of scale’ through solar applications**
+
+These days, though, UbiQD is emphasizing its entire platform, rather than a single use case for quantum dots. This was a key narrative for raising the Series B round, says McDaniel.
+
+A major component of that now includes developing downconversion products for the solar industry to improve solar cell efficiency.
+
+In 2023, the company expanded its partnership with leading solar panel manufacturer First Solar to incorporate its tech into advanced solar modules. Earlier this year, UbiQD also acquired Blue Dot Systems, which enhances solar module performance.
+
+“In solar, we’re shifting the spectrum of light using fluorescence. But instead of trying to help out a plant, we’re helping out a solar panel,” says McDaniel. “Therein lies the value of the platform: We can just tune that to optimize [for a specific use case].”
+
+The “economies of scale” to be gained from its work in solar have benefits for UbiQD’s greenhouse applications, too, including the ability to bring overall costs down.
+
+“One of the reasons the UbiGro product sold out so quickly is because we just passed on all the cost savings directly to the grower,” he says. “It’s a sixth the cost for us to manufacture, and we’re selling it at a sixth the cost of what the Gen 1 product was. Those cost savings drove a surprisingly huge wave of demand that we’re still struggling to keep up with.”
+
+The Series B funding will largely go towards scaling up manufacturing. UbiQD currently has a pilot-scale manufacturing facility in use. It has plans to build a much bigger one in the future, though McDaniel notes that a site for that has yet to be selected.
+
+**Further reading:**",agfundernews.com,2025-04-22,2,UbiQD lands $20m to scale its light-optimizing quantum dot tech,article,0.1769449494,36,39,40.84848485
+https://agfundernews.com/guar-protein-new-cleaner-tasting-kid-on-the-plant-based-block,true,Reports on a specific development (guar protein) in a news-like format,"Guar protein: New, cleaner-tasting kid on the plant-based block?",Three million tons of guar beans are processed annually to produce guar gum. But what happens to the protein-rich meal left over?,"Three million tons of guar beans (also known as cluster beans) are processed annually to produce guar gum, a popular thickener, stabilizer, and emulsifier in packaged foods. But what happens to the protein-rich meal left over?
+
+Today, it tends to go into low-value animal feed markets, say the founders of Colorado-based startup CoryPro Ingredients. Tomorrow, they claim, it could be the next big thing in plant protein for human consumption.
+
+The benefits are clear, say CTO Roi Wurgaft, who has been working with plant proteins for over 25 years, and Robert Beausire, a food industry veteran specializing in selling and marketing protein ingredients.
+
+First, guar meal is high in clean-tasting protein (55%), but just as importantly, there is already a high-value market for the primary ingredient in the beans, guar gum, so they don’t have to worry about monetizing that to make the economics of guar protein production add up. By contrast, for firms making ingredients from mung beans, peas, chickpeas and faba beans, the protein is the target ingredient, and the byproducts (starch and fibers) are not especially valuable.
+
+Guar bean meal costs, meanwhile, are determined by the commodity price for defatted soybean meal, noted Beausire, who caught up with *AgFunderNews* at the Future Food-Tech summit in San Francisco last month.
+
+“With these other plant proteins, if there is a drought in Canada or something like that, they get directly affected, and the price goes up. Guar survives well in dry conditions, but even if something impacts the crop, the price of guar gum goes up, but the price of the protein meal is still pegged to defatted soy meal, so it takes out some of the variability out of the market.”
+
+**Manufacturing and scale up**
+
+According to Beausire, “Significant amounts of guar meal, we estimate about 1.3 million tons, are produced every year, so that’s over 700,000 tons of protein. We’re still at a fairly early stage, but from what we’ve seen so far producing concentrates and isolates, we are getting a very clean, neutral flavor, which you don’t get with pea protein.
+
+“Guar protein is also very easy to formulate with and is allergy-friendly, upcycled, non GMO, and sustainable as it grows in semi-arid regions with minimal inputs.”
+
+For the next stage of its plan, CoryPro is looking to produce 600 tons or so a year of concentrate, and has a contract manufacturer identified, but is looking to secure $2 million to make this happen, secure self-affirmed GRAS (Generally Recognized as Safe) status in the US, and forge strategic relationships with customers, said Beausire.
+
+“We’ve filed provisional patents around the protein extraction process, so it is a unique process, but not so wildly so that we can’t work with contract manufacturers.”
+
+Guar production is concentrated in India, but it is also grown in smaller quantities in other countries including Pakistan, Mexico and the US (in Texas, where is it used in the fracking industry), he said.
+
+“For a 600-tons-a-year guar protein facility, we’re looking at co-manufacturers in North America, and there’s enough korma [guar protein meal] produced here. But for a full-scale facility ideally we’d do that in India, although it doesn’t mean that we have to. A lot will depend on tariffs. We could import korma into the US and process it here as well, but when we get to that kind of size of a facility, we’re hoping we’ll have a strategic partner by that time that is used to working in India.”
+
+**Applications**
+
+CoryPro is looking to commercialize two products: a guar protein concentrate with a “clean, light flavor, smooth texture in beverages and producing meat like texture when extruded,” and a highly soluble guar protein isolate suitable for high protein beverages, nutrition bars, and plant-based dairy products.
+
+The “quick and easy” initial market would be ready-to-mix protein powders, he said. “Our flavor profile is such that there’s a real benefit for those, where people are adding pea and it [negatively] impacts flavor. But we also see potential in nutrition bars, plant-based meat, plant-based crisps, and protein cereals.”
+
+While food companies have been pitched every kind of protein under the sun in recent years, each promising superior functionality and a cleaner flavor, guar protein can potentially deliver both, but more affordably, he argued.
+
+“It’s got the higher protein content, and also it’s a byproduct, so pricing is actually heavily influenced by the defatted soy market, so it’s a little bit more expensive than that, but only because it’s got more protein. So that gives you quite stable and low pricing. When you look at pea, fava, and chickpea, they’re only 20-25% protein. So for every 100 pounds of product, you’ve got 75 pounds of stuff to get rid of, and that’s a challenge we don’t have.”",agfundernews.com,2025-04-02,22,"Guar protein: New, cleaner-tasting kid on the plant-based block?",article,0.181385902,27,33,40.84848485
+https://agfundernews.com/greenhouse-automation-becoming-a-necessity-says-iunu-after-raising-additional-20m,true,Reports on a specific event (IUNU raising funds) in a news-style format.,Greenhouse automation 'becoming a necessity' says IUNU after raising additional $20m,IUNU will use the new funds to expand its greenhouse automation tech into more markets across North America and Europe.,"Seattle, Washington-based IUNU, which makes autonomy tools for indoor agriculture, has secured a $20 million second tranche of Series B funding.
+
+S2G Investments, which participated in the first tranche, led this round with participation from Farm Credit Canada (FCC) and existing investor Lewis & Clark Partners. The round brings IUNU’s total funding to date to $65 million.
+
+IUNU says it plans to use the new funds to expand into more markets across North America and Europe. New capital will also support the expansion of IUNU’s commercial and engineering teams, strengthening its technical leadership.
+
+**‘Automation is becoming a necessity’**
+
+Since its first Series B round, in 2022, IUNU (pronounced “you knew”), has further built out its suite of hardware and software tools for greenhouses, with the goal of providing growers “plant-level visibility” and insights for vine crops including tomatoes, cucumbers, and peppers.
+
+In 2023, it unveiled a mast imaging system that can reach up to 15 feet tall and include up to 14 cameras. Combined with the LUNA AI software insights platform, it collects plant data from the entire tomato vine to provide better forecasting, analysis of tasks (e.g., de-leafing, pruning, etc.), and information about crop health and quality.
+
+At the time of the mast system release, IUNU said tomato growers were collecting “10 times more data than with other imaging solutions,” enabling “up to a 14% increase in profits.”
+
+Greenhouse growers today face the same problems around labor and efficiency as other agricultural operations. Changes by the Trump administration to immigration policies in the US add another layer of uncertainty to the situation. All of this lays the groundwork for more automation.
+
+“Increased greenhouse automation is becoming a necessity as labor shortages have been exacerbated by an aging grower population, a shrinking migrant workforce, and COVID-19,” says IUNU CEO Adam Greenberg. “IUNU’s technologies allow growers to maximize the efficiency of a smaller workforce, increasing the viability of their operations in a changing labor landscape.”
+
+He adds that IUNU’s technology can also diminish crop loss in greenhouse operations: “Greenhouses suffer from inconsistencies and poor visibility rooted in unscalable industry practices like manual data collection. Greenhouse crop losses range from ~10%–20%, resulting in a substantially reduced profit margin. Forecasting yield and mitigating crop losses are important both in optimizing grower profit and minimizing food waste.”
+
+**‘We worked with investors who were highly educated in agriculture’ **
+
+As an investment category, novel farming systems, which includes greenhouses and other indoor agriculture, declined more than 50% in 2024. However, most of this was driven by vertical farming’s continued market correction in which one-time unicorns are shuttering their doors left and right.
+
+Greenhouses, by contrast, don’t come with the hefty energy price tag associated with vertical farms, and the greenhouse model has a proven track record that’s more than a century old.
+
+The generalist investors that flocked to vertical farming several years ago have, with one or two exceptions, largely stayed way from greenhouses.
+
+When asked if the funding slump for indoor ag had impacted IUNU’s most recent raise, Greenberg said, “We felt it was relatively straightforward because we worked with investors who were highly educated in agriculture, and who deeply understood the value we bring to CEA [controlled environment agriculture].”
+
+For example, round leader S2G Investments has a long history of backing food and agriculture companies.
+
+Cristina Rohr, food & agriculture managing director at the firm, told *AgFunderNews* that controlled environment agriculture has reached “a turning point” where greenhouse growing is more critical to ensuring food security in more places.
+
+“As growers navigate tighter margins and greater operational complexity, they urgently need scalable and data-driven solutions,” she added.
+
+“It’s an area ripe for innovation and this is exactly what IUNU is addressing. With its LUNA platform, we believe the company is setting a higher standard for productivity and profitability in CEA.”",agfundernews.com,2025-04-16,8,Greenhouse automation startup IUNU raises $20m,article,0.1700714375,28,38,40.84848485
+https://agfundernews.com/the-week-in-agrifoodtech-grow-indigo-secures-10m-brevel-raises-additional-5m-grassa-bags-3-9m,true,"Reports on multiple funding rounds, acquisitions, and other developments in the agrifoodtech sector.","The Week in AgriFoodTech: Biologicals OG Vestaron raises $20m, Grow Indigo secures $10m",Additional fundraises went to Indigo Ag's smallholder farmer initiative and Israeli foodtech startup Brevel.,"This week, fundraises included one for Grow Indigo—Indigo Ag’s smallholder farmer initiative— as well as those for Israeli foodtech firm Brevel and Netherlands-based Grassa, which is developing grass protein production tech.
+
+Meanwhile vertical farming company Plenty filed for bankruptcy after raising nearly $1 billion, and Brazilian group JBS acquired The Vegetarian Butcher from Unilever.
+
+**Agrifoodtech funding**
+
+🇺🇸 Vestaron raises over $20M in funding *FinSMEs*
+
+🇮🇱 Aleph Farms lands $29m to commercialize lower-cost whole-cut cultivated steak *AgFunderNews*
+
+🇮🇱 Israeli foodtech firm Brevel expands seed funding to $25m with additional $5m *Tech In Asia*
+
+🇺🇸 Ecovative raises $11M to grow spin-off company *BizJournals*
+
+🇳🇱 Grassa raises $3.9m to further develop grass protein production technology *Vegconomist*
+
+🇧🇪 Antwerp-based ClimateCamp secures $3.8m to tackle Scope 3 Emissions with AI-powered platform *Silicon Canals*
+
+🇨🇦 Lumi AI nets $3.7m to unlock supply chain insights with natural language prompts, led by AgFunder [*Disclosure: AgFunderNews’ parent company is AgFunder.*]
+
+🇧🇪 ARK Capture Solutions raises $2.4m to tackle CO2 from Industry’s toughest emissions *Tech.eu*
+
+🇩🇪 Differential Bio emerges from stealth with virtual scaleup platform for bioprocess optimization *AgFunderNews*
+
+🇳🇱 Protix nets $1.1m for South Korean insect facility feasibility study *Feed Navigator*
+
+**M&A, IPOs & partnerships**
+
+**🇺🇸** Oishii acquires Tortuga AgTech’s IP, assets, and engineering team to ‘supercharge’ its vertical farms *AgFunderNews*
+
+**🇺🇸 **AI meets agriculture: Agmatix and BASF partner to develop Soybean Cyst Nematode detection tool *AgReads*
+
+🇸🇪🇩🇪 Hexagon boosts autonomous farming with Septentrio acquisition *Future Farming*
+
+🇳🇴 Fenja BioSolutions and NoMy combine expertise to scale mycoprotein production in Europe *Vegconomist*
+
+🇧🇷🇳🇱🇬🇧 JBS acquiring The Vegetarian Butcher from Unilever *Food Business News*
+
+🇺🇸 Enhanced rock weathering startup Eion secures $33m carbon removal offtake deal with Frontier *AgFunderNews *[*Disclosure: AgFunderNews’ parent company AgFunder is an investor in Eion*]
+
+🇬🇧 McDonald’s, McCain and other corporates lead pilot to make regen farming ‘feel more achievable’* AgFunderNews*
+
+🇬🇧 Hoxton Farms and Sumitomo strike strategic partnership to bring cultivated fat to Japan, APAC *AgFunderNews *[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Hoxton Farms]
+
+**Funds, grants & accelerators**
+
+🇮🇳 Agritech startup Grow Indigo secures $10m from BII *Tech In Asia*
+
+🇬🇧 Elbow Beach launches new Climate Impact Fund with $81.4m *Tech.eu*
+
+🇯🇵🇦🇺 New Forests draws $300m commitment from Oji Holdings to seed new open-end forestry fund *AgriInvestor*
+
+🇸🇬🇦🇪 Temasek-owned asset manager Seviora opens Mideast office *Finews.Asia*
+
+🇫🇷 Sienna IM provides $2.2m SLL from first debt impact biodiversity fund *Environmental News*
+
+**People moves**
+
+🇺🇸 Plant Based Foods Institute appointing former White House food and ag policy expert Sanah Baig as Executive Director *Progressive Grocer*
+
+🇺🇸 Growers Edge announces Brian Weis as Managing Director of Mortgage *GlobeNewsWire*
+
+**Other News**
+
+🇺🇸 Plenty, an autopsy: It promised the moon, but plants don’t run on pitch decks, say experts *AgFunderNews*
+
+🇫🇷 Bon Vivant rebrands to Verley, unveils ‘world’s first’ functionalized recombinant dairy proteins *AgFunderNews*
+
+🇺🇸 AgZen enjoys exponential growth as growers see rapid ROI on ‘feedback optimized’ spraying tech *AgFunderNews*
+
+🇺🇸 Yum Brands, Nvidia will deploy new AI at 500 restaurants *Restaurant Dive*
+
+🇺🇸 Savor unveils first-of-its-kind ‘butter’ made without cows, plants, or microbes *AgFunderNews*
+
+🇺🇸 FarmWise AI-powered weeding tech ‘commercially ready’ despite company restructuring and wind down *AgFunderNews*
+
+🇦🇹 BioCraft gains EU approval to sell cell-cultured pet food ingredients *Petfood Industry*
+
+🇩🇪 Bayer to pay $2.1B in Roundup case *LinkedIn News*
+
+🇺🇸 San Diego bans digital-only grocery store coupons *GroceryDive*",agfundernews.com,2025-03-27,28,Vestaron bags $20m for biologicals: The Week in AgriFoodTech,article,0.1322125771,47,72,40.84848485
+https://agfundernews.com/agrifoodtech-investment-finally-starting-to-see-green-shoots-of-interest-says-agritech-e-director,true,"Reports on a specific topic (agrifoodtech investment) with quotes and details, in a news-like format.","Agrifoodtech investment finally starting to see 'green shoots of interest,' says AgriTech-E director",Member organization Agri-TechE shares its thoughts on the current state of agrifoodtech funding and what to watch for in 2025.,"*[Disclosure: AgFunder is AgFunderNews’ parent company.]*
+
+Innovation relies constantly on the connections between farmers and scientists, technologists, entrepreneurs, and others.
+
+Agri-TechE, an independent, not-for-profit membership organization, has spent the last decade bringing these groups together via its network, and through various events, content, and communications.
+
+“For those companies in our membership who are seeking finance, it’s been a tougher time than I can remember, but I think we’re seeing ‘green shoots of interest,'” says Agri-TechE director Belinda Clarke.
+
+In particular, “There are some solutions coming through where the innovation is based on a very elegant understanding of metabolism—things like enhancing photosynthetic efficiency,” she adds.
+
+Clarke and the Agri-TechE team shared more on this and other topics after participating in AgFunder’s recent Global AgriFoodTech Investment report.
+
+**AgFunder: Tell us more about Agri-TechE.**
+
+**Agri-TechE:** As the UK’s leading agritech membership organization, Agri-TechE is driving innovation and investment in agriculture. We provide a powerful platform that connects cutting-edge agri-tech innovators with investors, researchers, and industry leaders.
+
+Our independence and over a decade of industry expertise make us uniquely positioned to support companies at every stage of their growth. From early-stage ventures securing their first round of investment to scaling businesses looking for major funding, we facilitate the right connections to accelerate success.
+
+As a trusted, independent organization, we ensure that our members gain visibility, strategic insights, and access to the right investors at the right time.
+
+**AgFunder: Which types of companies do you work with?**
+
+**Agri-TechE:** The UK agri-tech sector is maturing, and Agri-TechE is at the heart of its evolution. We work closely with pioneering companies across the full spectrum of investment needs, from seed funding to multi-million-pound growth rounds.
+
+Agri-TechE members span the full Technology Readiness spectrum, from early-stage innovators to scaling businesses and established enterprises.
+
+Almost half of our membership is made up of technology-development businesses, of which 30% are early-stage, seeking their first public funding or private investment; 32% are scaling up with a growing customer base and revenue streams; and 38% are commercially viable businesses no longer reliant on funding. This diversity reflects an industry that is “growing up” – one that is no longer just about start-ups but is home to sustainable, scalable solutions with global impact.
+
+Our partnership with the UK Government’s Venture Capital Unit on several agri-tech “Look Books” has helped showcase top-tier UK innovations to global investors, boosting international fundraising efforts and promoting the UK’s capabilities worldwide.
+
+**AgFunder: What future trends do you see for agrifoodtech investment?**
+
+**Agri-TechE: **There are some solutions coming through where the innovation is based on a very elegant understanding of metabolism—things like enhancing photosynthetic efficiency.
+
+Biologicals are becoming more rigorous and based on a real understanding of the interactions between organisms. There’s a greater understanding of some really heavy duty biology on which these new companies are predicated, where innovators are really understanding mechanistically what’s going on.
+
+**AgFunder: What about trends in funding?**
+
+**Agri-TechE: **The UK’s Defra Minister, Daniel Zeichner MP, has called for “patient capital” and we hope this might be enabled by the UK government’s proposed creation of pension “megafunds.”
+
+Policy and investment are crucially inter-dependent. Amid the debate about whether traditional venture capital is appropriate for agri-tech, we’re keen to see policies incentivizing blended finance models, public-private partnerships and ways to encourage longer-term investment.
+
+**Upcoming Agri-TechE events:**
+
+**Agri-TechE:** **Focus on Finance, 11 September.** Navigating the investment landscape can be challenging, and our Focus on Finance event is designed to help agri-tech businesses understand their funding options, connect with investors, and refine their pitches.
+
+Featuring Louisa Burwood-Taylor, Head of Media and Research at AgFunder, as the keynote speaker, this event offers invaluable insights into global investment trends. Whether you’re seeking your first round of funding or scaling up with a multi-million-pound investment, Focus on Finance is where innovation meets opportunity.
+
+**REAP Conference, 4 November.** Our flagship event, REAP, brings together global thought leaders, investors, and innovators to explore the future of agriculture.
+
+With a focus on practical applications and commercial viability, REAP showcases breakthrough technologies, fosters high-value collaborations, and provides a platform for discussing – and shaping – emerging trends in agri-tech.",agfundernews.com,2025-04-02,22,Agrifoodtech funding starting to see 'green shoots of interest',article,0.1805663305,37,33,40.84848485
+https://agfundernews.com/distressed-insect-ag-firm-ynsect-secures-bridge-loan-receives-offer-for-pilot-plant,true,"Reports on a specific corporate event (funding, sale offer) with news-style reporting","Distressed insect ag firm Ÿnsect secures bridge loan, receives offer for pilot plant",French insect ag pioneer Ÿnsect has received an offer for its pilot plant in Dole and secured €10m in bridge funding from existing investors.,"French insect ag pioneer Ÿnsect has received an offer from an undisclosed party for its pilot plant in Dole and secured €10m in bridge funding from existing investors allowing it to remain operational while it seeks more funding.
+
+CEO Shankar Krishnamoorthy has been replaced by Emmanuel Pinto, a partner at French turnaround advisory D&I.
+
+The firm, which entered insolvency proceedings in February after failing to secure financing under a safeguard plan agreed with a commercial court in Evry last year, is currently under judicial administration and has been “actively seeking one or more buyers as part of a sale plan.”
+
+A company spokesperson told *AgFunderNews*: “An expression of interest for the partial takeover of the Dole site was received by Ÿnsect as part of its call for tenders, which closed on April 3. It is currently under review, and the court will issue a decision during an upcoming hearing at the end of May.”
+
+The €10 million ($11.3 million) in funding “will allow the company to finance ongoing operations, including production and customer deliveries, as well as discussions with potential investors over the coming months.”
+
+New CEO Emmanuel Pinto is “a seasoned professional in supporting companies in distress, ” added the spokesperson. “He will be responsible for guiding the company through this period and working with shareholders to find long-term solutions within the framework of the ongoing procedure.”
+
+**More funding essential to achieve scale to ‘ensure profitability’**
+
+Founded in 2011 by Antoine Hubert and Alexis Angot, Ÿnsect has raised almost $600 million over the past 13 years from investors including Astanor, BPI France, Crédit Agricole, Upfront, and Robert Downey Jr.’s Footprint Coalition.
+
+The firm, which honed its mealworm farming process at a pilot facility in Dole, France, started protein production at a large-scale facility in Amiens, France, last summer, but needs to secure more funding to get to a scale whereby it can “ensure profitability.”
+
+According to a tender offer issued in January, Ÿnsect’s revenue was €5.8 million ($6 million) in 2023 with third-party liabilities of approximately €104 million ($108 million) excluding bonds. “The figures for 2024 are not consolidated for the moment,” said the spokesperson.
+
+The company, which has 214 employees at facilities in Amiens, Dôle, Evry, and Paris, said it needed to secure about €130 million ($135 million), excluding liabilities, to achieve target revenues of €131 million ($137 million) in 2028.",agfundernews.com,2025-04-16,8,"Ÿnsect secures bridge loan, receives offer for pilot plant",article,0.1310590129,21,34,40.84848485
+https://agfundernews.com,false,"The content is about a startup and its ingredients platform, but it lacks specific event reporting and reads more like a business overview.",none,"By going beyond the headlines, we analyse the people, companies and technologies aiming to improve human and planetary health.","Compound Foods, the startup behind the ‘Minus’ beanless coffee brand, has moved into the b2b arena with an ingredients platform.
+
+Compound Foods, the startup behind the ‘Minus’ beanless coffee brand, has moved into the b2b arena with an ingredients platform.
+
+Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic …",agfundernews.com,2025-04-24,0,AgFunderNews - reporting on the evolution of food and agriculture,website,0.1099825548,14,88,40.84848485
+https://agfundernews.com/from-scissors-to-search-and-replace-pairwise-ceo-on-the-promise-of-gene-editing-in-ag,true,Reports on a specific topic (gene editing in agriculture) with expert commentary in a news-style format.,🎥From scissors to search-and-replace: Pairwise CEO on the promise of gene editing in ag,"What’s really exciting about gene editing is precision and speed, says Pairwise cofounder and CEO Tom Adams, PhD.","CRISPR-Cas9 technology—often billed as “programmable DNA scissors”—first hit the headlines in 2012. Since then, it has been used in everything from cancer research to making more productive cells for cultivated meat. But what is the potential of gene editing (of which CRISPR-Cas9 is one example) in plant breeding?
+
+*AgFunderNews* caught up with Tom Adams, PhD, CEO at gene editing specialist Pairwise at the World Agri-Tech summit in San Francisco to get the lowdown on how Pairwise is using CRISPR tools to develop everything from corn with more kernels to seedless and thornless blackberries.
+
+**Speed and precision**
+
+Unlike transgenic plants—which are classified as GMOs for regulatory purposes as foreign DNA from another species is introduced—gene editing involves tinkering with species’ native genes, says Adams. In most jurisdictions, it faces fewer regulatory hurdles.
+
+Critically, says Adams, gene editing can deliver both precision and speed. In a traditional cross-breeding scenario, for example, you might get the trait you want, but also a bunch of things you don’t want if you cross, say, one domesticated corn variety with a wild relative.
+
+“It’s a lot more efficient to go in and change the couple of things that you want, rather than trying to sort through a million progeny [of parent plants] to find the one that has just the right combination of things you want,” he points out.
+
+While Pairwise has basic “cutting” tools enabling it to make precise “edits” such as deleting or inactivating a gene responsible for an undesirable trait, it also has more sophisticated “base editing” and “templated editing” tools, says Adams.
+
+“This ability to not just knock out undesired traits, but rather to replicate the variation that nature uses, enables us to create the same sort of nuanced changes that occur in nature.”
+
+In our conversation, we discussed…
+
+- What’s exciting about CRISPR over existing plant breeding tools?
+- Where does it present the biggest opportunities and where does it not really make sense at the moment?
+- What’s in the gene editing toolbox at Pairwise?
+- What is Pairwise working on in-house and with partners?
+- How do regulators view CRISPR gene editing vs some other genetic engineering tools?
+
+Further reading:",agfundernews.com,2025-03-28,27,From scissors to search & replace: Pairwise CEO on CRISPR in ag,article,0.1326309422,25,38,40.84848485
+https://agfundernews.com/bon-vivant-rebrands-to-verley-unveils-worlds-first-functionalized-recombinant-dairy-proteins,true,Reports on a specific corporate development (rebranding and product launch) in a news-like format.,"Bon Vivant rebrands to Verley, unveils ‘world’s first’ functionalized recombinant dairy proteins","“We're in a market where you can only charge a premium if you’re delivering more functionality,"" says Verley CEO Stéphane Mac Millan.","Multiple startups are now making dairy proteins without cows, says Verley (previously Bon Vivant) cofounder Stéphane Mac Millan. To stand out from the crowd, however, they will have to deliver some added value in addition to compelling unit economics, he claims.
+
+The basic rationale behind animal-free dairy proteins produced in fermentation tanks is clear, says Mac Milan. “Demand for dairy is growing but milk production is decreasing, so we have a protein gap. And companies want to reduce scope 3 emissions [animal-free dairy proteins are claimed to have a lower environmental footprint than their conventional counterparts].”
+
+But at the end of the day, he says, “We are in a market where you can only charge a premium if you’re delivering more functionality. If you are not, you can maybe charge a small premium for helping people reach net zero targets, but can you charge more than 10-20% above the market price just for that? I don’t think so.”
+
+Lyon, France-based Verley quickly recognized that “simply mimicking conventional dairy proteins wouldn’t unlock the full potential [of animal-free dairy],” says Mac Milan, who has just unveiled a suite of ‘functionalized’ whey proteins that will hit the market in 2026.
+
+“With unmatched purity and consistency, precision fermentation can go further, delivering proteins with superior nutrition and advanced functionalities” over both native recombinant proteins and conventional (animal-sourced) whey proteins, he claims.
+
+**High protein with a clean label**
+
+Like most players making whey via precision fermentation, Verley makes a lactose-free, fast-absorbing native whey protein (beta lactoglobulin) that works especially well in sports nutrition products and clear beverages.
+
+However, it has also developed two functionalized versions of beta lactoglobulin, which it claims will unlock novel applications and add value for food and beverage formulators:
+
+FermWhey MicroStab is a micro-particulated whey protein promising “unprecedented heat and acid stability,” making it ideal for UHT drinks, fresh dairy, and high-protein low-fat formulations, claims the firm, which notes that native whey proteins can be unstable under heat and acidic conditions, leading to a grainy or sandy texture and viscosity issues.
+
+Using a proprietary thermo-mechanical process, Verley adapts the protein’s structure to prevent denaturation during heating, fermentation, or acidification.
+
+FermWhey Gel, meanwhile, has gelling properties enabling formulators to replace stabilizers, gums, carrageenan, or modified starch in spoonable dairy, fresh and meltable cheese, and meal replacements, explains Mac Millan.
+
+“We’ve enhanced the natural gelling ability of whey proteins, eliminating the need for casein in acid-gelled dairy applications such as yogurt. This allows manufacturers to make high-protein, clean-label yogurts and dairy gels using whey alone, which has nutritional and functional advantages.”
+
+“*By applying our patented functionalization technologies, we are unlocking high-value applications that were previously unreachable by standard precision fermentation proteins or even by conventional dairy proteins such as very high-protein dairy products*.” **Stéphane Mac Millan, cofounder and CEO, Verley**
+
+**Unlocking new applications**
+
+The dairy industry has been “functionalizing proteins for decades,” says Mac Milan. “So we need to do the same for our recombinant dairy proteins, and because we’re working with a highly purified beta-lactoglobulin, we’re able to achieve functionality you can’t get even with [animal milk derived] whey protein isolate.”
+
+He adds: “For example, whey protein isolate doesn’t gel, whereas our FermWhey Gel can serve as a replacement for all these texturizers that formulators want to get rid of to meet clean label requirements.”
+
+With FermWhey MicroStab, meanwhile, formulators will be able to add whey at higher inclusion rates without causing sensory issues, he said. “Our product also has 11% more leucine than native whey protein isolate, so we are bringing more to the table in terms of quality of the nutrition.”
+
+**Manufacturing and scale up**
+
+Verley has secured self-GRAS (Generally Recognized as Safe) status for its whey proteins in the US and has submitted a GRAS notification to the FDA with the hope of securing a “no questions” letter by the end of the year. Regulatory filings are also planned in “multiple other” geographies, says Mac Milan.
+
+While Verley envisages building its own facilities at some point, the initial plan is to scale up with co-manufacturers, he says. “We’ve already signed with two, but this year is all about proving our strain and process is robust enough at 50 cubic meters [50,000-L], and if it works at 50, it will work at 150 and so on.”
+
+While Verley has developed microbial strains that can produce other dairy proteins in addition to beta lactoglobulin, he said, the economics of recombinant casein production are more challenging.
+
+“For the moment, casein doesn’t fly, although in the long run, we strongly believe we will be a huge player in this market. We are also working on other proteins including lactoferrin as the long-term vision is to offer a portfolio of different proteins.”
+
+As for the “animal-free” moniker, some customers are keen to promote that term, but most are just focused on price, nutrition, functionality, and reducing GHG emissions, he says. Few cheese manufacturers, for example, actively promote the “animal-free” nature of chymosin, an enzyme used in cheesemaking that used to be extracted from calf stomachs and is now produced by genetically engineered microbes.",agfundernews.com,2025-03-27,28,Verley unveils ‘world’s 1st’ functionalized recombinant dairy proteins,article,0.1935697087,31,35,40.84848485
+https://agfundernews.com/we-can-handle-any-kind-of-lignocellulosic-biomass-altm-scales-up-thermochemical-process-to-valorize-ag-waste,true,Reports on a specific development (altM scaling up its process) in a news-style format.,‘We can handle any kind of lignocellulosic biomass…’ altM scales up thermochemical process to valorize ag waste,Indian startup altM has developed a cost-effective thermochemical approach to “engineer waste into purpose.”,"Harvest seasons in India generate millions of tons of agricultural residue from rice straw to sugarcane bagasse. While some of this goes into fuel or animal feed, rice straw is still burned in fields to clear land, generating air pollution and CO2. But it doesn’t have to be this way, says Bangalore-based startup altM.
+
+What if you could both prevent such environmental damage and use these materials to replace products currently produced by petrochemicals, from ingredients used in industrial adhesives to rheology modifiers used in cosmetics?
+
+While a lot of attention has been focused on biomaterials produced by microbes in fermentation tanks, say altM founders Apoorv Garg (CEO) and Yugal Raj Jain (COO), altM has developed a more cost-effective thermochemical approach to “engineer waste into purpose.”
+
+According to Garg, who met Raj Jain while working as an engineer at Tesla a few years ago, “Most of everything around us is made from three molecules: ethylene, propylene, and benzene [foundational building blocks in the petrochemical industry]. So we started looking at alternatives, the angle always being, is it commercially viable and scalable from an engineering and manufacturing standpoint?”
+
+He added: “For example, enzymatic systems are very difficult to scale when you’re trying to build continuous, high-volume products, although they work pretty well for small batch high value molecules. So we decided to focus on thermochemical processes, but with reduced energy and chemical requirements to improve the sustainability of the process.”
+
+**Patented process**
+
+In simple terms, he said, altM is applying heat and chemicals in a patented process to break ag biomass into fractions then separating and purifying them and then converting them into higher value products.
+
+“We can handle any kind of lignocellulosic biomass, so we can take rice straw, wheat straw, sugarcane bagasse, hemp and cotton textile waste, grasses, and bioethanol refinery waste. We then deconstruct it with thermochemical fractionation, a process we’ve optimized at < 170⁰C, without spending any energy on applying any additional pressure, with less than 3% chemicals by weight of the overall crop residue.
+
+“We then take these deconstructed fractions and upgrade them using novel pathways into the final materials.”
+
+In comparison, he said, “If you look at petrochemicals, you’re talking about 850⁰C temperatures and 10-15-bar pressures, and depending on which molecule you’re building, significantly higher chemical use.”
+
+The science behind the tech has been driven by chief scientific officer Harshad Velankar, PhD, said Garg. “Dr. Arshad has spent 20 years researching the transformation of biomass, both at a fundamental research level and applied research level.
+
+“He did his PhD in the subject, did his post-doctoral work in South Africa and the US, and worked for two of the largest technology and chemical companies in India, Praj Industries and Reliance Life Sciences. He then led the bioprocessing lab at one of the largest oil and gas companies in India [Hindustan Petroleum].”
+
+**Throughput and yield**
+
+The focus now is on scaling up, said Garg, who said altM is a couple of months away from completing its pilot production unit, which will enable it to produce tons, rather than kilos, of material. “We have 26 different molecules at the lab scale, six of which we’re translating to [the slightly larger] demo scale, with the goal that we’ll take three to our pilot plant to be commercialized.”
+
+For a chemical plant, said Garg, the two things that matter are throughput and yield. Put simply, “how much can I process per hour and what’s my output from each kilo of feedstock?”
+
+For the pilot plant, he said, “We will select one molecule from cellulose, one from lignin, and one from hemicellulose. We need to use as many fractions of the biomass as we can, so we are looking at a rheology modifier—a viscosity modifier for cosmetics—built from cellulose, xylan from hemicellulose that has applications in gut health, and then from lignin we’re looking at a 100% formaldehyde-free adhesive wood adhesive or a UV blocker for cosmetics.”
+
+altM is already working with cosmetic formulators in India on the viscosity modifier and will start large scale trials shortly, he said.
+
+**Pre-processing **
+
+As for how much it costs to source the agri-waste that altM is using as its raw material, the value chain is still evolving, he said. ��There is no fixed price today. If I go to a sugar mill, it will charge me [for bagasse], because there are other people who buy it for different applications. But for other raw materials such as rice straw it varies.”
+
+Different agri-residues also come with different pre-processing requirements, he added. “Rice straw coming directly from the field may need a significant amount of pre-processing, whereas industrial waste like sugar cane bagasse and textile waste requires very little pre-treatment at our end. And then finally, biorefinery waste is already a viscous liquid so has even lower requirements.”
+
+**Next steps**
+
+altM raised $3.5 million in August 2023 in a round led by Omnivore, and has “been quite capital efficient,” said Garg. “Mostly, we have spent this money to build our pilot facility, which will have 50 tons of annual capacity, and we are going to go for early customer revenue starting Q4 of this calendar year.
+
+“These are not going to be revenues that can make us sustainable, but they will showcase the technology and the real need for the materials that we’re building. Then it’s a case of optimizing the pilot facility to get the right process parameters to build a commercial facility, which we want to build in Q4, 2026/Q1, 2027.”
+
+As for investors, he said, the fact that altM had done technology due diligence with Wageningen University in the Netherlands provided some confidence in the early days, along with validation from some early customers.
+
+As for the competitive set, several companies are working with agricultural residues to create materials, “but they mostly try to utilize one part of the biomass,” he said, “Whereas we are trying to utilize as many fractions of the biomass as we can to increase our overall yield.”
+
+Further reading:",agfundernews.com,2025-04-18,6,altM scales up thermochemical process to valorize ag waste,article,0.1982170833,34,33,40.84848485
+https://agfundernews.com/how-techcoop-plans-to-build-an-export-oriented-supply-chain-for-southeast-asias-smallholder-farmers,true,"Reports on a specific company's plans and funding, which is a factual event.",How Techcoop plans to build an 'export-oriented supply chain' for Southeast Asia's smallholder farmers,Techcoop digitizes the ag supply chain in order to make it more transparent and efficient for smallholder farmers.,"*[Disclosure: AgFunderNews parent company is AgFunder.]*
+
+Almost half the global population is highly vulnerable to the impacts of climate change, from droughts and heatwaves to floods and more severe storms.
+
+For the vast majority of the world’s 2.5 billion smallholder farmers, these extreme weather events put agricultural supply chains at risk due to lower harvests and greater food loss.
+
+But such losses can be mitigated with more technology as well as access to working capital, export markets, and insurance solutions for growers, says Ryan Galloway, chief growth officer at Vietnam-based agtech startup Techcoop.
+
+Techcoop offers all of those things via its agribusiness platform that digitizes the ag supply chain in order to make it more transparent and efficient for both smallholder farmers and the markets they serve.
+
+Earlier this year, the company closed a $70 million Series A round in what was one of Vietnam’s largest-ever agtech raises and the top deal for Southeast Asia agrifoodtech in the last year, according to AgFunder’s 2025 Developing Markets Agrifood Investment report.
+
+Ag marketplaces as a category was the highest-funded one of all in Southeast Asia in 2024, underscoring investor confidence in the concept and the opportunities for digitization amongst smallholders.
+
+Below, Galloway explains more about his company and its mission.
+
+*AgFunderNews *(*AFN*): What problems does Techcoop solve for farmers?
+
+**Ryan Galloway (RG):** One is export market access: helping AgriSMEs and cooperatives currently supplying to companies that export to do it themselves directly.
+
+Another is sustainable payment terms. For suppliers, that means improving buyer deposits and payment days to get working capital back into businesses so they can continue to grow. For buyers it’s to redeploy capital previously used for deposits to other parts of the business, to be additional purchasing firepower during peak raw materials seasons.
+
+Overall, Techcoop aims to make the agricultural supply chain more efficient and create better financial, trade, and digital inclusions.
+
+The upstream stakeholders, namely farmers and farmer clubs, are facing consequences of climate change that result in low harvests or food losses, which can be mitigated by applying more technology and bringing finance, market linkage, and insurance solutions to the plantations with flexible payment terms and product traceability.
+
+*AFN*: What sets Techcoop apart from other similar offerings?
+
+**RG:** Honestly, we haven’t run into a company that combines all of the things that we do to support AgriSMEs and cooperatives: technology, payments, sales support. We work best when we are augmenting a customer’s existing strengths with our team and experience to help them scale.
+
+*AFN*: How would you describe your experience building a startup in 2024?
+
+The year 2024 was a milestone that affirmed the trust that investors, farmers, and partners have placed in Techcoop. Securing $70 million in Series A funding underscored confidence in our business model, which addresses agriculture’s key challenges—access to finance, markets, and technology.
+
+As the overall business and customer base increase, the essential principle is to stay disciplined, humble, and results driven, ensuring that every initiative delivers maximum value to all stakeholders.
+
+This year reinforced the importance of resilience, strategic collaboration, and a mission-driven approach to building a more sustainable and inclusive agricultural ecosystem.
+
+In the last year, we also achieved around $75 million in revenue and $2 million in profit.
+
+*AFN*: A $70 million Series A is quite an achievement given how tough it’s been for agrifoodtech funding of late. Was the raise a difficult process?
+
+**RG:** We’ve been profitable since day one and have been fortunate to have solid growth, so our experience may have been different from other companies in this regard. Of course it took longer than we would have liked, but that was mostly because we wanted to talk to everyone so we could make an informed decision on who to work with.
+
+*AFN*: What’s on for the rest of 2025?
+
+**RG:** We’re locked in on delivering 2025 results—should be a fun year with some new initiatives to help us scale.
+
+With the funding, Techcoop will expedite its mission to empower 2,000 agri-SMEs, 50,000+ farmer clubs, and 10 million smallholder farmers toward transforming an export-oriented supply chain and promoting sustainable agricultural practices.
+
+We are enthusiastic about utilizing these resources to expand our platform and infrastructure and strengthen partnerships with the end objectives of helping the value chain in general and farm clubs and agribusiness in particular.",agfundernews.com,2025-04-22,2,Behind Techcoop's 'export-oriented supply chain' for smallholders,article,0.1778567375,38,33,40.84848485
+https://agfundernews.com/humbird-was-spectacularly-wrong-on-cultivated-meat-economics-says-report-as-vow-predicts-it-will-soon-be-unit-margin-positive,true,Reports on a specific event (cultivated meat economics) with a news-style format.,"The death of cultivated meat has been greatly exaggerated, says report as Vow predicts it will soon be ‘unit margin positive'","From a technical perspective, significant progress has been made on cultivated meat since the Humbird TEA came out in 2021, says Lever VC.","In 2021, chemical engineer and engineering consultant Dave Humbird PhD published a widely-publicized techno-economic analysis (TEA) concluding that cultivated meat faced intractable challenges at food scale. Four years later, claims a new report from foodtech investor Lever VC, “Humbird and peers have been proven spectacularly wrong.”
+
+On paper, cultivated meat looks like a no-brainer. Unlike plant- or fungi-based options, it has the allure of “real” meat without the ethical and environmental baggage, coupled with the promise of food security, which is moving up the agenda in many countries due to supply chain disruptions.
+
+In practice, however, there’s no playbook for biomanufacturing meat at scale, funding has begun to dry up, and the political environment has become increasingly hostile in key markets such as the US and parts of Europe.
+
+But from a purely technical perspective, significant progress has been made since the Humbird TEA came out with just “tens of millions of dollars” in funding for the nascent industry, claims Lever VC, although it acknowledges that it will be “many years if not decades before we’ll have a sense of how the cultivated meat sector as a whole will ultimately fare.”
+
+**Media costs coming down, cell densities going up**
+
+According to Lever VC, which has invested in multiple cultivated meat startups including UPSIDE Foods (which has just engaged in another round of layoffs that includes COO Amy Chen) Clever Carnivore, Mission Barns and Aleph Farms, “Media costs are already up to 10-30x cheaper than the Humbird TEA thought possible.
+
+“Today numerous cultivated meat companies are producing cultivated meat using media that costs $1 per liter or less and several are under $0.50 per liter.” Believer Meats for example, cited media costs of $0.63/L in a peer-reviewed paper last year.
+
+Meanwhile, “Maximum cell densities [the number of cells in a given volume of culture medium, a key metric that helps determine how efficiently cells are growing and how productive a bioreactor is] are already up to 50% higher than the Humbird TEA thought possible,” claims the report.
+
+“Several leading cultivated meat companies have demonstrated cell densities between 60-90g/L, easily surpassing Humbird’s projections that the maximum cell density achievable in air-sparged fed batch systems was 60g/L.”
+
+It adds: “Total COGS [cost of goods sold] are already up to 50% lower than the Humbird TEA thought possible. The above achievements in reducing media cost and increasing cell density have translated to production COGS for cell mass as low as $10-15/kg, with some leading-edge companies achieving costs below $10/kg today. These current-day COGS, as well as media costs and cell densities achieved, have been vetted by Lever VC across numerous companies in the cultivated meat sector.”
+
+**Cost-reduction strategies **
+
+According to Lever VC, companies are employing a range of strategies to drive down costs, including blending small amounts of cultivated meat or fat with plant-based ingredients, focusing on producing basic cell mass (undifferentiated or partially differentiated cells) rather than fully structured tissue, producing media components such as growth factors inhouse, developing novel bioreactors, and exploring continuous or semi-continuous production processes.
+
+Other innovations such as spontaneous immortalization of cells (such that they will reproduce almost indefinitely without genetic engineering), suspension culture (growing cells without microcarriers), and adaptation to low-cost growth media containing reduced growth factor varieties and concentrations can also “massively reduce opex and capex in a variety of different ways,” claims Lever VC.
+
+**Humbird: Citations needed…**
+
+Asked to respond to Lever VC’s report, Dave Humbird told *AgFunderNews* that his original paper did not say that media costs would bottom out at $6.50/L, as Lever VC suggests (although its report also notes that Humbird’s TEA suggests $2.50/L “in the most optimistic scenario”) but said that he had made some calculations after the fact and got to a figure of $3/L.
+
+He added: “More to the point, comparing media costs on a $/L basis is odious, since you additionally need to provide either (a) the concentrations of media components in the liter, or (b) total liters required to make a kilo of cell mass. This is basic, basic stuff.”
+
+A “few quantitative misrepresentations of my work aside,” he said, “If Lever VC would care to cite some studies that back up its many ‘companies have achieved’ claims, then I would be willing to review those. But as far as I know, such evidence does not exist outside of said companies’ press releases, which are also not cited.
+
+“Since I am far from the only investigator to be critical of the economics of cultured meat, this ‘report’ just reads like a tacky ad hom on a five-year-old paper that no one even really talks about anymore. I wish Lever VC and its portfolio companies enduring success.”
+
+Nick Cooney, managing partner at Lever VC, told us: “Humbird’s published TEA does lay out some scenarios involving low-cost hydrolysates and minimal animal acids that could allow media cost to reach $2.50 – $3.00 per liter, but it also makes clear that it does not think those outcomes are likely to be reached. The paper doesn’t explicitly use the $6.50 per liter number, but if you calculate the approximate cost per liter that would be implied by the other data points and assumptions the TEA uses in its analysis and charts, you get to very roughly $6.50 per liter of media.”
+
+He acknowledged Humbird’s point that what ultimately matters when it comes to media costs is how many liters it takes to make a kilo of cultivated meat, and what is the feed conversion ratio is, but added: “The media costs that we cited aren’t watered-down media formulations, or media that results in low productivity.
+
+“For most of the companies we are citing, we know from our technical due diligence the concentrations of the media components per liter, and we know the total liters required to make a kilo of cell mass, and can attest that the numbers in our report are based on a true apples-to-apples comparison.
+
+“As this specific information on each company is protected under NDA though, we are not able to put any specifics into this public report.”
+
+**Lever VC: ‘Disconnect between published research and on-the-ground reality’**
+
+As for why Lever VC didn’t cite more published research, it’s because there is so little out there, said Cooney. “The reason we drafted and shared this report is exactly because of this major disconnect between the costs projected in published research and TEAs and the on-the-ground reality of costs at leading cultivated meat companies.”
+
+Most private companies, he said, “are not going to publish their methodology and formulations in peer-reviewed studies, as that information represents extremely valuable trade secrets. As a VC fund, Lever is in the unique position whereby startups are (under NDA) willing to share with us highly detailed technical reports and data.”
+
+He added: “We are certainly not trying to attack Mr. Humbird or his research specifically. Our report uses his TEA as a reference point because it is by far the most-cited paper on the topic and because his projections were referenced by major publications such as the *Wall Street Journal* and *Bloomberg* in expressing skepticism of the cultivated meat sector. Google Scholar lists 200 citations for his paper, including over a dozen studies published in the past three months alone.
+
+“Our goal with publishing the report is simply to help the public better understand the actual cost of media and cost of production that leading cultivated meat companies are reaching today, given those actual costs are far lower than what has been projected in past TEAs and cited in the media.”
+
+**Elliot Swartz: ‘More optimistic’ about techno-economics of cultivated meat **
+
+Elliot Swartz, PhD, principal scientist, cultivated meat, at nonprofit the Good Food Institute, said he couldn’t comment on specific numbers in the Lever VC report but said he had “personally become more optimistic about the techno-economics of cultivated meat production since the publication of Dave’s analysis, based on the progress I’ve seen or learned about within the sector.”
+
+He added: “We are currently working on an analysis that will shed more light on media costs, but I cannot share any findings yet until it is completed and published later this year.”
+
+**Vow: ‘Unit margin positive in a couple of months’**
+
+His comments came as Sydney, Australia-based cultivated meat startup Vow got the preliminary green light from regulators to market its premium cultivated Japanese quail products (first reported by Green Queen) in Australia and New Zealand.
+
+The firm, which is now operating a 20,000-liter bioreactor—the largest food grade vessel in the nascent cultivated meat sector—will be “unit margin positive in a couple of months,” George Peppou told *AgFunderNews*.
+
+Echoing points from Lever VC’s report on next-generation bioreactors, Peppou noted that Vow’s custom 20,000-liter vessel was designed and built in-house by former SpaceX engineers and commissioned in under 14 weeks for “well under $1 million,” which he claimed was less than 80% of an off-the-shelf system with biopharma specs would have cost.
+
+According to Peppou, the simplified bioreactor design is less capital intensive but also lowers operating costs.
+
+And further efficiencies may still be possible, he said. “Our latest focus is, we want to see if we can delete the entire sampling process, for example.
+
+“Right now, we do a sample every day, so you get a bottle, you autoclave it, you connect it, you steam through the bottle, you then open the valve, and there’s always a risk [of contamination] anytime you open the sterile envelope. And so we have a project running in our data team asking can we just look at the data that comes from solid state s",agfundernews.com,2025-04-12,12,The death of cultivated meat has been greatly exaggerated - report,article,0.3133833235,68,55,40.84848485
+https://agfundernews.com/the-every-co-on-egg-proteins-without-chickens-next-year-we-will-have-profitable-unit-economics,true,"Reports on a specific company's (The EVERY Co) plans and financial outlook, which is a factual news event.","🎥The EVERY Co on egg proteins... without chickens: ‘Next year, we will have profitable unit economics’",The EVERY Co—which pioneered tech to make egg proteins via precision fermentation—says it will be profitable next year,"The EVERY Co—which pioneered technology to make egg proteins via precision fermentation—says it will have “profitable unit economics” next year as it ramps up manufacturing capacity to meet demand.
+
+While manufacturers have been looking to replace eggs for years amidst ongoing volatility in the egg supply chain, the latest Avian Flu outbreak has brought the issue into sharper focus as prices have surged and firms have struggled to secure supplies, says business development exec Chris Quevedo.
+
+And although plant-based eggs are picking up traction in this environment, they are not suitable for every application, notes Quevedo, who says that at base, manufacturers want eggs’ functionality and clean label credentials, without the associated hassle.
+
+*AgFunderNews* caught up with Quevedo at the Future Food Tech summit in San Francisco to discuss what’s in The EVERY Co’s portfolio, which application areas have the most potential, labeling options, and how the unit economics of precision fermentation stack up for egg proteins.
+
+**Egg proteins… without chickens**
+
+The EVERY Co, which was founded by Arturo Elizondo and David Anchel in late 2014 as Clara Foods, has raised $233 million to date, a pretty jaw-dropping sum although markedly less than the $825 million raised by Perfect Day to try to get its animal-free dairy business off the ground.
+
+Based in south San Francisco, the firm engineers yeast (*Komagataella phaffii) *strains to express proteins found in eggs via precision fermentation and has secured ‘no questions’ letters from the FDA in response to its GRAS (Generally Recognized as Safe) determinations for its proteins.
+
+The proteins are secreted into the broth in the tank and removed via a simple filtration process. The genetically engineered yeast is not present in the final proteins, which is not classified as ‘bioengineered’ under US labeling laws, says the company.
+
+**‘Customers aren’t actually paying a premium’**
+
+To date, the startup has developed several products, but is laser-focused on two:
+
+**OvoPro**: Ovalbumin, which replaces the functionality of egg and egg whites in a range of applications and delivers functional properties including aeration, whipping, gelling, binding, and foam stability.**OvoBoost**: A highly soluble, ‘near-invisible’ protein bio-identical to a glycoprotein (ovomucoid) found in egg white, enabling “new-to-the-world, protein-boosted beverages and food products with a neutral sensory profile and optical clarity.”
+
+As for pricing, ovalbumin comprises just over 50% of the protein in egg white, but is responsible for most of its functionality, including binding, emulsification, foaming, and gelation. So a little goes a long way, says Quevedo “Customers aren’t actually paying a premium. They are either finding something that is equivalent or even generating costing savings [by using OvoPro, as they can use less vs egg white].”
+
+On labeling, he says, “The label that is most consumer friendly is ‘animal free egg white protein’ for both products. The other one that also works well is ‘egg white from yeast,’ so those are typically the two labels we recommend to customers. But ultimately it’s up to them to figure out what works best for their target audience.”
+
+Asked about the commercial viability of using precision fermentation for egg proteins, he said: “We are producing today in the metric tons, and next year we’ll be in the hundreds of tons, and then we’ll start to see multiples of that every recurring year. Essentially, next year, we will have profitable unit economics.”",agfundernews.com,2025-04-01,23,"The EVERY Co: ‘Next year, we will have profitable unit economics’",article,0.1489701189,22,38,40.84848485
+https://agfundernews.com/agrifoodtech-vc-trade-war-will-make-food-security-an-urgent-priority,true,Reports on a specific real-world event (trade war) and its impact on the agrifoodtech industry.,Agrifoodtech VC: Trade war will ‘make food security an urgent priority’,"As markets roil amid a trade war triggered by President Trump, agrifoodtech investors urge portfolio companies to reassess business models.","As markets roil amid a trade war triggered by President Trump, agrifoodtech investors say portfolio companies should reassess their business models, with some better placed than others to weather the storm as issues such as food security move into sharper focus.
+
+PeakBridge founding general partner Nadav Berger told *AgFunderNews*: “This isn’t just about tariffs but about the greater global economy, and on that front the macroeconomic implications are still far from clear.”
+
+Foodtech companies based outside the US will need to “reevaluate their ability to be competitive in the US market, based not just on tariffs but also on regulation, which is still unclear,” he noted.
+
+“The food industry traditionally has small margins, which doesn’t allow for swapping ingredients at a premium. Tariffs on ingredients, for example, can have a significant and immediate effect on a company’s ability to reach price parity. So successful companies across the sector will need to assess their business models to ensure such a target is still realistic.”
+
+Stepping back, he said, this trade war “is another major blow to the already cracking global supply chain.”
+
+However, like COVID-19, it will “make food security an urgent priority for many more countries even faster than previously thought,” he noted, which could present opportunities for some food startups. “Foodtech is in many ways about reforming the flawed supply chain, and in that sense the startups who play their cards right have an opportunity here to truly be part of the future food system.”
+
+**‘Domestic biomanufacturing is essential’**
+
+Liberation Labs, which is building a biomanufacturing facility in Richmond, Indiana, for example, is better-placed than many to weather the storm, predicted CEO Mark Warner.
+
+“As destabilizing as the tariffs appear to be for many, we are very fortunate to be shielded from much of their impact. In fact, some could argue that it reinforces our core thesis that domestic biomanufacturing is essential,” he told us.
+
+And while biomanufacturing equipment is often sourced from overseas markets such as Germany, China or India, Liberation Labs has already secured “the majority of its steel and long-lead equipment,” he said. “We have minimal exposure to construction cost increases or schedule delays.”
+
+He added: “The majority of our forward operating inputs—feedstocks, utilities, and key raw materials—are sourced domestically, shielding us from the cost and supply risk others now face.
+
+“And perhaps most importantly: our customers are noticing. We’re seeing a significant uptick in inbound interest and early commercial commitments, with demand accelerating for our first years of production.”
+
+**‘It’s becoming toxic to plan long-term business here’**
+
+For US-based emerging CPG brands, however, a trade war could be grim, said consultant Dr. James Richardson (author of Ramping Your Brand).
+
+“Like the entire world, early-stage brands do not have clarity on how permanent these tariffs really are, so some early-stage brands are planning to push through price increases but executing first online because it’s low friction to do so, and reversing is also easier,” he told *AgFunderNews*.
+
+He added: “Brands will most likely ask for double-digit retail SRP [suggested retail price] increases at annual sales meetings with buyers—and push them through with distributors—to protect margins and survive. This is more challenging if brand velocities are stagnant already, so some brands will lose accounts. Weaker brands will likely die off quickly, if retail buyers prefer to replace and capture new slotting fees.”
+
+Some multi-national early-stage ventures, meanwhile, “are likely to pull out of the US entirely if the US is a minority of their business,” he predicted. “It’s becoming toxic to plan long-term business here.
+
+Canadian businesses with the majority of revenue in the US are “in the worst position,” he said. “Larger private Canadian brands may choose to relocate manufacturing next year if tariffs last, but smaller ones will need to count on pushing through price increases in the US to survive or simply retract.”
+
+**Hedging may delay impact for some**
+
+As for the nation’s largest food and beverage companies, the impact of a trade war will depend on their exposure to markets with the highest tariffs, said analysts at TD Cowen in a note on April 4.
+
+Large drinks companies such as Diageo, which produces a large number of products overseas that are sold into the US market, could be hit hard, predicted TD Cowen. “About 40% of the company’s US sales are from products produced outside of the US, namely Guinness (Ireland – 20% tariff), Captain Morgan (US Virgin Islands – 10% tariff), Johnnie Walker (Scotland – 10% tariff), Tanqueray (Scotland – 10% tariff), Ketel One (Netherlands – 20% tariff), Baileys (Ireland – 20% tariff), and Cîroc (France – 20% tariff).”
+
+In some cases, food procurement teams may have contingency plans in place with alternative suppliers lined up domestically or in markets with lower tariffs. But in other cases (cocoa from West Africa, high intensity sweeteners from China), manufacturers will have to take the hit, said TD Cowen.
+
+That said, larger companies will be shielded from some of the impacts in the short term, it noted: “Due to hedging cycles [for cocoa] of typically 12 months, we would not expect an impact on US chocolate producers’ P&Ls until 2026.”
+
+**‘Supply chains hate uncertainty’**
+
+Matt Lekstutis at global procurement and supply chain consultancy Efficio told us: “Generally speaking, supply chains hate uncertainty, and the level of uncertainty has been ratcheted up to epic proportions.
+
+“While most companies have been evaluating and preparing for tariffs over the past months, since the tariffs of 2017 for that matter, as evidenced by the stock market impact we have seen since the Liberation Day announcements, few had expected the magnitude of what was unveiled.
+
+“This has many companies scrambling to evaluate new scenarios… It is not a simple matter though, because there are so many uncertainties, and you have to look not just at your direct suppliers but at the second and third tier to really get a clear picture of the exposures. And to make things more complex, you have to look outside your own industry for adjacent impacts like CPG firms being impacted by the automotive industry shifting their supply chains and disrupting and raising costs to CPG companies of products like packaging, IOT devices and shared shipping lanes.”
+
+**‘Expect valuations to decline’**
+
+At early-stage investor Fifty Years, founding partner Seth Bannon shared an email he had sent to portfolio companies two weeks ago via a LinkedIn post urging founders to:
+
+- If possible, get to 18 to 24 months of cash on hand to weather potential market downturns, review salaries.
+- Consider temporary hiring reductions or freezes to preserve cash.
+- Cut non-essential or discretionary spending.
+- If fundraising is underway, close promptly.
+- Expect valuations to decline. Prepare to accept additional capital under potentially less favorable terms. If you have the ability to raise more capital, opt to take more cash.
+- Accelerate your path to profitability to reduce dependency on external capital.
+- Model costs for non-domestic parts and raw materials increasing by 20-50%. How can you make your economics work?
+- Evaluate your supply chain dependencies and explore alternative sources to mitigate risks associated with tariffs and trade disruptions.
+
+If you rely on government grants, meanwhile, “evaluate the likelihood that these will be canceled or substantially reduced,” he added.
+
+“Economic indicators are showing signs of significant instability. Rapid policy shifts under the current administration like tariffs, cuts to science funding, infrastructure, clean energy funding and more have introduced recurring uncertainty into the market.
+
+“In our experience, the best founders respond proactively to such signals by making difficult decisions early rather than delaying to effectively position for the emerging new normal.”
+
+**‘Disruption often creates new openings’**
+
+Dan Y Altschuler, managing partner at Unovis Asset Management told us: “Tariffs will probably make life harder for US-based early-stage companies in our portfolio that are still working to build trust with consumers. Startups run lean, so even modest increases in costs can have an outsized impact.
+
+“Consumers will probably feel it, too, and the uncertainty makes long-term planning even more challenging.”
+
+That said, he added, “Disruption often creates new openings. Some of our international companies may find fresh opportunities in new markets given the changes that are happening.”
+
+**‘Ag spraying drones still represent a fantastic ROI for farmers, even with tariffs’**
+
+For US ag spray drones companies that have struggled to compete with Chinese-made products, significant levies on imports from China could provide a boost, depending on the extent to which they rely on Chinese-made parts.
+
+For US-based distributors of Chinese spray drones, however, escalating tariffs are clearly going to make life more challenging, Bryan Sanders, president at full-service industrial drone company HSE-UAV , told *AgFunderNews*.
+
+“Currently, there simply aren’t any viable US-made drone options available that can compete with overseas manufacturers in terms of features, capabilities, or price.”
+
+But he added: “Ag spraying drones still represent a fantastic ROI for farmers, even with tariffs. The massive cost savings and efficiency gains these drones provide can help offset increased expenses in other areas, making investing in drone technology one of the smartest moves a farmer can make right now.
+
+“While there’s an upfront cost, the reduced chemical usage, lower labor expenses, and increased yields contribute to ongoing savings that really add up.”
+
+**NFU: American farmers will bear brunt of global trade war**
+
+One thing is certain, however, “",agfundernews.com,2025-04-08,16,Agrifoodtech VC: Trade war will make food security a priority,article,0.3199530287,61,44,40.84848485
+https://agfundernews.com/almendra-brings-night-interruption-led-tech-to-open-fields-for-dramatic-boost-to-crop-yields,true,"Reports on a specific innovation (night interruption tech) and its impact on crop yields, with details and quotes, in a news-style format.",Almendra brings ‘night interruption’ LED tech to open fields for 'dramatic' boost to crop yields,Almendra has patented 'night interruption' tech to dramatically boost yields in open-field agriculture through the application of light.,"Stevia extract supplier Almendra has moved into new territory with an agtech innovation it claims can dramatically boost yields in crops from soybeans to rice by exposing them to certain wavelengths of light during the night.
+
+The so-called “night interruption” technology has been used in greenhouses for many years, but Almendra is the “first to create a system for open field agriculture,” claimed cofounder and CEO Inder Singh, who was speaking to *AgFunderNews* at the recent World Agri-Tech summit in San Francisco.
+
+“Night break technology, also known as night interruption lighting, has been studied extensively in academic settings to manipulate flowering in photoperiod-sensitive crops. By introducing short bursts of light, often red or far-red LEDs during the night, farmers can delay or induce flowering, leading to improved yield, better crop timing, or adaptability to new climates.”
+
+**More vegetative growth**
+
+The firm, which has its HQ in Singapore and manufacturing facilities in Thailand, holds US and Australian patents for mobile irrigation rigs kitted out with banks of LEDs. According to Almendra, the night lighting impacts flowering, leaf production, and ultimately, yield.
+
+Stevia plants, for example, are “short-day” plants, which means they flower when nights are longer in late summer or fall. When the night length exceeds a certain threshold, it triggers flowering.
+
+To delay or eliminate flowering, growers can extend day length with artificial light applied at certain wavelengths or prevent long nights using lighting to create “night breaks,” explained Singh.
+
+Delaying flowering in stevia plants increases yield because the plant keeps producing leaves (where the sweet compounds are concentrated) instead of shifting energy to making flowers and seeds. “More vegetative growth means more leaves and a higher sweetener yield.”
+
+The approach enhances plant robustness, increases biomass, and improves yields simply through optimizing light, he said. This is inherently more appealing to growers than using costly crop inputs or genetic engineering, said Singh, who is seeking to commercialize the tech with partners on a variety of crops from soybeans and hops to rice and cotton.
+
+**Significant yield boost on soybean crops in Brazil**
+
+The concept of using artificial light to optimize plant growth is not new, noted Singh, but it has been historically limited to high-value crops in greenhouses.
+
+However, sharp reductions in the cost of LEDs make the business case for augmented crop lighting in open fields via irrigation rigs more attractive, added Singh, who is exploring a licensing model to get the technology into the marketplace.
+
+“We’ve got five years of successful field trials of this tech with stevia plants and seen significant yield improvements, making it a viable solution for large-scale agriculture.”
+
+Large field trials on soybeans in Brazil, whereby the night lighting delayed flowering by two weeks, have also demonstrated significant yield improvements by giving the plants more time to grow leaves and stems, building a stronger canopy for photosynthesis.
+
+The tech has also shown promise in several other crops, with trials on Chrysanthemums (Cornell, University of Florida, University of Wageningen); hops (University of Florida); cotton (CSIRO), and rice (Kyoto University, International Rice Research Institute).
+
+According to Singh, “A lot of farms already use irrigation rigs, so it is just a question of retrofitting them to add the LED lighting.” The cost per hectare is more than paid off by the resulting yield bump, he claimed.
+
+“Almendra seeks licensing partners for crops and geographies where our patents apply. The initial focus would likely be the USA, Brazil and Australia.”
+
+Asked how easy it is for growers to implement the tech, he said: “It is easy to retrofit irrigation rigs with LED lighting which are now compact and inexpensive. Once fitted, the rig works as any irrigation rig. The timing and duration will be advised by Almendra. In cases of high value crops it is practical to implement moving lighting rigs in open fields with or without irrigation.”",agfundernews.com,2025-04-21,3,Almendra brings ‘night interruption’ LED tech to open fields,article,0.1676713661,27,33,40.84848485
+https://agfundernews.com/fairmat-raises-57m-b-round-fiberdom-secures-3-9m-algae-factory-nets-3-3m,true,"Reports on multiple specific real-world events (funding rounds, partnerships, product launches) in the agrifoodtech sector.","The Week in AgriFoodTech: Fairmat raises $57m, Fiberdom lands $3.9m, Carbon Robotics unveils AutoTractor","Biomaterials startup Fiberdom secured $3.9 million and Carbon Robotics unveiled a new autonomous offering, AutoTractor.","The week brought good winds for European startups, as France-based Fairmat closed a $57 million B round to recycle carbon composites, Finnish Fiberdom secured $3.9 million to drive plastic-free material innovation, and Sweden’s Algae Factory bagged $3.3 million to scale production of microscopic algae across multiple industries.
+
+Elsewhere Carbon Robotics unveiled a self-driving “AutoTractor,” Cultivated Biosciences rebranded as Cosaic, and Cropin teamed up with Walmart to strengthen agri-food retail supply.
+
+**Startup funding**
+
+🇫🇷 Fairmat raises $57m Series B to recycle carbon composites ‘infinitely’ *Sifted*
+
+🇺🇸 Chef Robotics raises $43m Series A to scale AI-enabled robotics in meal assembly *AgFunderNews*
+
+🇫🇮 Fiberdom secures $3.9m million to drive plastic-free, circular material innovations *EU-Startups*
+
+🇸🇪 Swedish Algae Factory raises $3.3m to scale production of diatom-based materials *Tech.eu*
+
+🇩🇪 CinSOIL raises Pre-Seed funding to tap the power of soil to tackle Scope 3 emissions *Tech.eu*
+
+**M&A, IPOs & partnerships**
+
+🇺🇸 Uber, OpenTable join forces to offer dining, transportation benefits *Restaurant Dive*
+
+🇺🇸 Cropin teams up with Walmart to strengthen agri-food retail supply *AgTechNavigator*
+
+🇺🇸 Twist Bioscience and Curio Genomics collaborate to accelerate and streamline NGS adoption in agrigenomics* Business Wire*
+
+🇺🇸🇯🇵 ADM, Mitsubishi Corporation sign non-binding MOU, form strategic alliance* Business Wire*
+
+**Funds, grants & accelerators**
+
+🇺🇸 GFI research grant program will provide up to $3.5m for alternative protein projects in two key areas* Vegconomist*
+
+**People moves**
+
+🇸🇪 Melt&Marble strengthens leadership to scale precision-fermented fat production *Cultivated X*
+
+🇺🇸 The Yield Lab Institute appoints Stephanie Tinsley Regagnon as Interim Executive Director *LinkedIn*
+
+**Other News**
+
+🇺🇾🇧🇷 Uruguay firm The Land Group expands its regen ag-focused asset management model to Brazil* AgFunderNews*
+
+🇺🇸 Guar protein: New, cleaner-tasting kid on the plant-based block? *AgFunderNews*
+
+🇬🇧 UK government invests £1.4m to expand Food Standards Agency’s precision fermentation expertise *Vegconomist*
+
+🇨🇳 Exclusive: CellX Debuts World’s First Morel Mycelium Jerky with New US Brand Mourish *Green Queen*
+
+🇨🇭 Cultivated Biosciences rebrands to Cosaic, introduces unique yeast-based ingredient *Vegconomist*
+
+🇺🇸 Carbon Robotics unveils ‘AutoTractor,’ a self-driving platform to boost productivity on farms *GeekWire*
+
+🇺🇸 Green Era announces Mariano’s has diverted 1 million pounds of food waste into renewable energy and compost *PR Newswire*
+
+🇺🇸 Verdant Technologies and Gaétan Bono Fruits et Légumes partner to deliver iceless broccoli across Eastern Canada *PR Newswire*
+
+🇺🇸🇫🇷 Beyond, La Vie co-release burger, marketing push *Alt-Meat*
+
+🇦🇹 Revo Foods makes black cod via 3d extrusion *Alt-Meat*",agfundernews.com,2025-04-03,21,Fairmat raises $57m: The Week in AgriFoodTech,article,0.1242312159,36,58,40.84848485
+https://agfundernews.com/food-ag-groups-blast-destabilizing-tariffs-seek-exemptions-we-urge-the-white-house-to-reconsider,true,Reports on a specific real-world event (tariffs) with news-style reporting,"Food & ag groups blast ‘destabilizing’ tariffs, seek exemptions: ‘We urge the White House to reconsider’","Trump's tariffs ""risk destabilizing the economy and undermining the goals of bolstering domestic manufacturing and growth"" says RILA.","Food and farming organizations have joined a long queue of industry groups urging the Trump administration to rethink blanket tariffs or exempt key products in a bid to limit damage to US consumers and “iconic American manufacturers.”
+
+In an executive order issued Wednesday afternoon, President Trump announced:
+
+**A 10% tariff on all countries (effective April 5).****Reciprocal higher tariffs on countries with which the US has the largest trade deficits (effective April 9).**Key trading partners subject to these customized tariffs include the EU (20%), China (34% – on top of the 20% tariffs already in place), Vietnam (46%), Thailand (36%), Japan (24%), Cambodia (49%), South Africa (30%), and Taiwan (32%).
+
+Goods *not* subject to reciprocal tariffs include steel, aluminum, cars and car parts already subject to Section 232 tariffs; copper, pharmaceuticals, semiconductors, and lumber; goods that may become subject to future Section 232 tariffs; bullion; energy; and selected vitamins and minerals (see Annex II).
+
+- For
+**Canada and Mexico**, goods compliant with the US Mexico Canada Agreement (USMCA) will continue to see a 0% tariff, non-USMCA compliant goods will see a 25% tariff, and non-USMCA compliant energy and potash will see a 10% tariff.
+
+The tariffs will “remain in effect until such a time as President Trump determines that the threat posed by the trade deficit and underlying nonreciprocal treatment is satisfied, resolved, or mitigated.”
+
+President Trump also reserves the right to increase the tariffs “if trading partners retaliate” or decrease them if they “take significant steps to remedy non-reciprocal trade arrangements and align with the US on economic and national security matters.”
+
+**‘It’s a shitshow’**
+
+The implications for the agrifoodtech space will become clearer over time, Terviva cofounder Naveen Sikka told us, “But I can’t see how the tariffs are anything but challenging for US agtech in the near term, because when growers face macroeconomic pressures, their willingness to take on new projects goes down.”
+
+That said, “Both Coke and Pepsi have significantly diversified their orange juice supply chains into Mexico and Brazil, and this [the imposition of tariffs] may provide a near term boost to Florida citrus,” he speculated. “The same can be said for biofuel feedstock. Domestic feedstock production may get a boost vs imports in the near term. So it’s a bit of a cloudy picture that I think will become clearer in the months ahead.”
+
+Thom King at Oregon-based Icon Foods, which imports specialist sweeteners from China and elsewhere, was less sanguine: “It’s a shitshow. Our phones have been ringing off the hook and folks are freaking out…”
+
+He added: “We started getting ahead of this and the Cargill anti-dumping petition [around the sweetener erythritol] in late November. We created tight partnerships with our key customers, got a financial commitment and stocked up. We are well positioned through September but it is anybody’s guess what will happen after that.
+
+“What I find vexing is that the tariff is far more than what most folks in our industry are making in a margin.”
+
+**CBA: President should ‘fine tune’ its approach**
+
+In a statement issued shortly after the order was released, Tom Madrecki, VP supply chain resiliency at the Consumer Brands Association, encouraged the President to “fine-tune” his approach and “exempt key ingredients and inputs in order to protect manufacturing jobs and prevent unnecessary inflation.”
+
+The consumer packaged goods (CPG) industry already manufactures most of its products in the US, noted Madrecki. However for “critical ingredients and inputs” that cannot be sourced domestically, he said, “No amount of tariffs will bring these inputs back to the US.
+
+“However well intended, the success of the President’s America First Trade Policy must recognize the US companies that are already doing it the right way but depend on imports for specific ingredients and inputs that cannot be sourced domestically. Reciprocal tariffs that do not reflect ingredient and input availability concerns will inevitably raise costs, limit consumer access to affordable products and unintentionally harm iconic American manufacturers.”
+
+**Manufacturers: Tariffs ‘threaten investment, jobs, supply chains’**
+
+Jay Timmons, president and CEO at the National Association of Manufacturers, also urged the President to rethink his “complicated” approach as members “scramble” to determine how they will be impacted.
+
+“The stakes for manufacturers could not be higher,” said Timmons in a statement issued this afternoon. “Many manufacturers in the US already operate with thin margins. The high costs of new tariffs threaten investment, jobs, supply chains and, in turn, America’s ability to outcompete other nations and lead as the preeminent manufacturing superpower.”
+
+To drive the US economy, he argued, the administration should “minimize tariff costs for manufacturers that are investing and expanding in the US; ensure tariff-free access to critical inputs that manufacturers use to make things in America; and secure better terms for manufacturers by negotiating ‘zero-for-zero’ tariffs for American-made products in our trading partners’ markets—that means they don’t charge us, and we don’t charge them.”
+
+The Association of Equipment Manufacturers, which includes ag equipment maker John Deere among its members, added: “We are concerned that reciprocal tariffs on our trading partners will hurt our industry and our customers.”
+
+It also observed that manufacturers will not make strategic decisions about where to locate plants or source goods in an environment marred with uncertainty: “While we agree that the key to a strong US economy is building more products in America, we need certainty in the trade environment to make investments in domestic manufacturing.”
+
+**Retailers: ‘Reconsider before lasting damage is done to the economy’**
+
+Its comments were echoed by Michael Hanson, EVP, public affairs at the Retail Industry Leaders Association, who claimed that blanket tariffs are “not a targeted attempt to protect American innovation or national security but will hit every family’s budget.
+
+“These newly announced tariffs — and the expected retaliatory tariffs on American businesses — risk destabilizing the US economy, undermining the goals of bolstering domestic manufacturing and growth. Before lasting damage is done to the economy and family budgets, we urge the White House to reconsider its course.”
+
+**Produce assoc’n: Exempt fresh produce and florals**
+
+Cathy Burns, CEO at the International Fresh Produce Association, stressed that many fruits and vegetables either cannot be grown in the US at all, or cannot be grown here all year around, which means that tariffs will simply raise costs rather than drive domestic production.
+
+“The imposition of tariffs increases costs, disrupts supply chains, and ultimately drives up grocery prices,” she said in a statement. “Fresh produce trade is uniquely complex, shaped by seasonal and regional factors that make a well-functioning market essential for year-round availability.
+
+“Providing exemptions for fresh produce and florals, alongside regulatory reform and a secure agricultural workforce, is the best path forward to supporting American growers, businesses, and consumers.”
+
+The National Restaurant Association added that, “Restaurant operators rely on a stable supply of fresh ingredients year-round to provide the menu items their customers want and expect. Many restaurant operators source as many domestic ingredients as they can, but it’s simply not possible for US farmers and ranchers to produce the volumes needed to support consumer demand.”
+
+*“Increased tariffs threaten the economic sustainability of farmers who have lost money on most major crops for the past three years. **More than 20% of farm income comes from exports, and farmers rely on imports for crucial supplies like fertilizer and specialized tools. Tariffs will drive up the cost of critical supplies, and retaliatory tariffs will make American-grown products more expensive globally. The combination not only threatens farmers’ competitiveness in the short-term, but it may cause long-term damage by leading to losses in market share.” * **Zippy Duvall, president, American Farm Bureau Federation**
+
+**IATP: There are no winners in trade wars**
+
+At the Institute for Agriculture and Trade Policy, meanwhile, executive director Sophia Murphy claimed that farmers are still feeling the negative impacts of trade wars instituted during the first Trump administration.
+
+“As they learned during the first Trump administration, farmers are particularly vulnerable to trade wars. Then, farmers saw soybean exports to China shrivel in response to the counter-tariffs China imposed in response to US tariffs on Chinese steel imports. Those counter-tariffs resulted in a 75% fall in US soy exports to China and prompted a federal bailout of $23 billion in public money for affected farmers. The lost markets have not been recovered.”
+
+Midwest farms need to diversify away from corn and soybeans, she added. “But that is a strategy that needs time to implement, and transitional investment. The transition our food systems need will be all the harder if farmers start in a financial hole.”
+
+**IDFA: Broad and prolonged tariffs will damage US dairy**
+
+Becky Rasdall Vargas, SVP trade and workforce policy at the International Dairy Foods Association, in turn warned that “broad and prolonged tariffs on our top trading partners and growing markets will risk undermining our investments, raising costs for American businesses and consumers, and creating uncertainty for American dairy farmers and rural communities.”
+
+**NMPF/USDEC: ‘Tariffs a useful tool for negotiating fairer terms of trade’**
+
+In a joint statement, however, the National Milk Producers Federation and the US Dairy Export Council claimed that the tariffs were “a useful tool for negotiating fai",agfundernews.com,2025-04-04,20,"Food & ag groups blast ‘destabilizing’ tariffs, seek exemptions",article,0.2473992947,50,57,40.84848485
+https://agfundernews.com/new-report-agrifoodtech-funding-in-developing-markets-surges-63-bucking-global-decline,true,Reports on a specific event (agrifoodtech funding) with factual data and analysis.,"NEW REPORT: Agrifoodtech funding in developing markets surges 63%, bucking global decline","Agrifoodtech startups in developing markets raised $3.7 billion in 2024, according to a new report from VC firm AgFunder.","*[Disclosure: AgFunderNews’ parent company is AgFunder.]*
+
+Agrifoodtech investment in developing markets reached $3.7 billion in 2024, surging a remarkable 63% year-over-year (YoY) and bucking the 4% decline observed in the agrifoodtech sector at the global level. Total funding in developing markets accounted for 23% of global agrifoodtech investment, according to AgFunder’s 2025 Developing Markets AgriFoodTech Investment Report.
+
+The funding increase was achieved across 523 deals, showing a 8.4% YoY decline in deal activity, indicating the industry closed fewer and larger deals, according to the new report, which was released in partnership with Indian VC Omnivore, Dutch development bank FMO, and sugar reduction company Blue Tree Technologies.
+
+**Developing markets vs global agrifoodtech investment, 2015-2024**
+
+The primary driver of this growth was India’s e-Grocer Zepto, which secured nearly $1.4 billion across three funding rounds in 2024, comprising a third of the total investment in developing markets.
+
+But even without the contribution of this outlier, several developing markets posted gains, starting with India, where total funding without Zepto reached almost $1.2 billion.
+
+Agrifoodtech startups in Mexico, Vietnam, Chile, and Singapore also raised more funding in 2024 than in 2023.
+
+**Funding by developing region, 2024**
+
+**Ag Marketplaces drive upstream funding increase**
+
+Funding to upstream startups—those operating before or on the farm—increased 22% YoY to $1.2 billion, taking a 31% share of all developing markets’ funding. Vietnam’s integrated agritech platform Techcoop topped the upstream ranks thanks to four rounds jointly worth $75 million.
+
+Second in the upstream supply chain was Indian distribution platform Sarvagram, raising $67 million in a Series D round. Brazilian ag fintech Agrolend followed with $53 million, while Singaporean ingredient trading platform Valency International raised $50 million.
+
+Six of the 10 top-raising upstream companies, including all four listed above, belong to the same category, Ag Marketplaces and Fintech, which grew 71% YoY and was the best performer in the upstream supply chain.
+
+With a total funding of $561 million across 96 deals, the category represented 49% of all upstream funding in developing markets in 2024.
+
+Ag Marketplaces and Fintech was, in fact, the best-funded upstream category for all developing market regions apart from the Middle East. This is unsurprising given the fragmented nature of most developing nations’ agricultural industries and disaggregated smallholder farmer communities; the category is far less popular in more efficient developed countries, representing just 4% of total funding in 2024.
+
+**Funding by category, 2024 **
+
+The overall decline in deal count points to larger, later-stage deals. Late-stage rounds raised 133% more capital in 2024 than in 2023, while growth-stage funding was up 54% and early stage (seed and Series A) was up just 1% YoY.
+
+**Funding by stage, 2020-2024**
+
+**India returns to pre-Covid levels**
+
+India was the top-funded developing market and the second globally for agrifoodtech investment in 2024, posting spectacular growth of 215% in dollar funding and 27% in deal count.
+
+India is one of the world’s most established agtech ecosystems. Its lead investor, Omnivore–also the sponsor of this report–has been investing in the space since 2010 and invested in 11 deals in 2024, making it by far the top agrifoodtech investor from India.
+
+While eGrocer Zepto somewhat skewed the country’s total, startups there still raised 49% more YoY with Zepto excluded. Ag Marketplaces and Midstream Tech startups raised nearly $500 million alone.
+
+**India agrifoodtech investment, 2015-2024**
+
+**Kenya maintains Africa’s top spot**
+
+In 2024, Africa raised $192 million across 91 deals, representing 5% of agrifoodtech funding in developing markets.
+
+Kenya defended its top spot in the region with total funding of $95 million, followed by Nigeria and Egypt with $26 million each.
+
+Kenya was home to the two best-funded companies on the continent, solar-powered irrigation tech and financing startup SunCulture with a $28 million Series B round, and fintech to farmers platform Pula Advisors, which raised a $20 million Series B.
+
+The third spot was secured by Egyptian e-Grocer OneOrder, which closed $16 million in Series A funding.
+
+**Africa agrifoodtech investment, 2015-2024**
+
+**Big foodtech and upstream deals drive funding in Latam & Caribbean**
+
+Latin American and Caribbean agrifoodtech startups closed 89 deals worth $421 million in 2024, accounting for 11% of funding in developing markets. Brazil led the region, with $224 million, followed by Mexico with $97 million and Chile with $58 million.
+
+Mexican eGrocery startup Jüsto was the region’s best-funded company in 2024, raising a combined $70 million in Series C and debt funding. [Disclosure: AgFunderNews’ parent company AgFunder is an investor in Jüsto.]
+
+The largest single deal and the second spot for total funding in the region went to Brazilian In-store Retail & Restaurant Tech startup Cayena, which closed a Series B round worth $55 million.
+
+But upstream deals accounted for over half of total funding with $264 million and a 9% YoY increase, with Ag Marketplaces and Farm Robotics leading the charge.
+
+The LATAM & Caribbean section of our report was sponsored by sugar reduction innovator Blue Tree Technologies.
+
+**Latin America and Caribbean agrifoodtech investment, 2015-2024**
+
+**Other key takeaways include:**
+
+- Investment increased in five of the top 10 countries: India $2.5 billion (+215%), Singapore $172m (+3%), Mexico $97m (+250%), Vietnam $87m (+350%), and Chile $58m (+33%).
+- Other top funded countries were Brazil $224m, Indonesia $172m, Kenya $95m, Saudi Arabia and the United Arab Emirates both $45m each, Nigeria and Egypt both $26m each.
+- Downstream investment grew 91% to $2.1bn, representing 57% of all developing markets funding.
+- Funding to upstream categories increased 22% to $1.2bn, taking a 31% share.
+- Midstream funding increased 94% to $444m, taking a 12% share.
+- Cloud Retail Infrastructure posted the highest year-over-year growth, increasing 202% to $341 million in 2024.
+- Funding to Novel Farming Systems and In-Store Retail and Restaurant Tech startups declined the most, both down 47% YoY to $31m and $105m, respectively.
+
+**DOWNLOAD THE REPORT IN FULL HERE.**
+
+*Sign up to our newsletter for more analysis from this report in the coming weeks.*",agfundernews.com,2025-04-16,8,Developing markets agrifoodtech bucks global decline,article,0.1822338976,41,53,40.84848485
+https://agfundernews.com/eratani-closes-series-a-to-boost-food-security-and-rice-production-across-indonesia,true,Reports on a specific real-world event (funding round) with news-style reporting,Eratani closes Series A to boost food security and rice production across Indonesia,Eratani has closed a $6.2 million Series A funding round for its ag marketplace that helps farmers digitize their operations.,"*[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Eratani.]*
+
+Indonesia-based Eratani has closed a $6.2 million Series A funding round for its ag marketplace that helps farmers digitize their operations, boost productivity, and better meet demand for rice.
+
+Agrifoodtech investor Clay Capital led the round with participation from SBI Venture, TNB Aura, AgFunder, Genting Ventures, and IIX.
+
+Eratani will use the funding to expand its presence across Indonesia, strengthen collaborations with local partners, and introduce new precision-farming technologies to enhance efficiency.
+
+**A ‘community-driven’ approach to agtech integration**
+
+Indonesia faces a rising demand for rice coupled with a decline in the number of farmers to produce the crop. By some accounts, the number of agricultural workers in the country has fallen from around 70% in the 1970s to 28%.
+
+These factors, along with dwindling farmland availability and climate change, make technology a need, rather than a luxury for Indonesia’s 28 million smallholder farmers.
+
+But Eratani CFO/COO Bambang Cahyo Susilo says that digital tools can’t simply be forced onto smallholder farmers, many of whom do not even own a smartphone.
+
+“There are so many players in Southeast Asia framing themselves as Silicon Valley-like startups with technology,” he tells *AgFunderNews*. “But smallholder farmers will never buy this kind of technology.”
+
+In part, this is because many smallholder farmers still lack the technical know-how to use it. For example, smartphone usage amongst smallholder farmers in Indonesia is still below 50%.
+
+Financial literacy is also limited, adds Susilo, with less-formalized deals often leading to poor returns for farmers.
+
+Eratani’s main goal is to assist these farmers with a digital transition that remains sensitive to the above factors.
+
+Its founders all come from agricultural backgrounds and small villages in Indonesia, which gives the company a “deeper understanding” of smallholder farmers’ needs, says Susilo. One of those needs is an approach to agtech that considers the farming community as a whole.
+
+“We combine traditional farming practices with technology,” he notes, adding that this is a crucial combination.
+
+“By having a community-centric approach, it’s accelerating and speeding up the decision maker. If one farmer in a community understands the value of using Eratani’s platform, the remaining will follow, so you never have to knock door to door. The whole approach is very community driven, and driven by our farmers.”
+
+“Eratani is redefining what’s possible for smallholder farmers in Indonesia,” Gerard Chia, partner at Clay Capital, told *AgFunderNews*.
+
+“As the ‘connective tissue’ in a highly fragmented rice farming ecosystem, their farmer-first, integrated model sets them apart from typical agritech platforms. Beyond improving farmer livelihoods and productivity, Eratani has the potential to drive systemic change by introducing sustainable farming practices and creating future opportunities for farmers as carbon markets continue to evolve.”
+
+**‘Measurable, sustainable benefits to smallholder farmers’**
+
+Eratani currently manages 13,498 hectares and supports more than 34,000 rice paddy farmers across multiple parts of Indonesia.
+
+Its “end-to-end” farming solution enables smallholder farmers to access tools for upstream concerns (funding, inputs, etc.) all the way through to those downstream (e.g., access to customers).
+
+“Eratani’s integrated approach to strengthening the rice value chain—leveraging technology to enhance crop yields, improve farmer livelihoods, and boost food security—is a great example of the innovation we believe is critical for the future of agriculture in Southeast Asia,” says John Friedman, Asia director at AgFunder.
+
+“Their ability to deliver measurable, sustainable benefits to smallholder farmers while driving systemic improvements in Indonesia’s food system is what makes Eratani such a compelling investment. We look forward to supporting their continued growth and impact.”
+
+The Eratani platform offers three different solutions for farmers:
+
+- Through EraFarm, farmers can access capital, agronomic assistance, inputs and technology, planning tools, and insurance options.
+- EraKios partners with local input retailers to distribute reliable products to farmers at reasonable prices, addressing a major need in the agrifood supply chain in Southeast Asia.
+- EraMarket addresses yet another issue, that of access to market. Eratani purchases farmers crops at what it says are fair and competitive prices.
+
+Eratani says its platform led to a 29% increase in yield and a 25% rise in farmer income in 2024. Farmers also reported producing 112,660 tons of grain and rice that year.
+
+Indonesia currently imports around 65% of its food, including rice. The government has in recent months introduced ambitious plans to change this and boost food sovereignty in the country by 2027.
+
+Eratani founder and CEO Andrew Soeherman says the company is “fully committed” to supporting this goal.
+
+“Rather than prioritizing rapid expansion, we focus on building a strong foundation to scale strategically into key districts, ensuring long-term value for farmers and the agricultural ecosystem,” he notes.
+
+Susilo adds, “As digitalization plays an increasingly vital role in agriculture, Eratani leverages data-driven insights to reinforce its risk mitigation framework and refine its growth strategies. This strategic approach enhances operational efficiency, strengthens decision-making, and fosters a more resilient agricultural ecosystem while supporting our expansion into key districts.”",agfundernews.com,2025-04-17,7,Eratani aims to boost food security and rice production in Indonesia,article,0.1966844485,37,39,40.84848485
+https://agfundernews.com/breaking-ecovative-raises-11m-plans-aggressive-expansion-of-mycelium-based-mybacon,true,Reports on a specific corporate action (funding round) and expansion plans in a news-style format,"Breaking: Ecovative raises $11m, plans aggressive expansion of mycelium-based MyBacon","MyBacon is ""the fastest selling alt meat in the breakfast category in North America in the natural channel,"" claims Ecovative's Eben Bayer","New York-based Ecovative has raised $11 million in a funding round that includes $1.68 million in grant and loan funding from the Advance Albany County Alliance to expand its mycelium-based alt meat and textiles businesses.
+
+Much of the capital—raised from undisclosed existing investors—will support the expansion of mycelium-based product MyBacon from MyForest Foods (which was spun out from Ecovative in 2020). The rest will go to Ecovative’s Forager division, which makes mycelium-based materials that can be used in everything from home-compostable earplugs with noise reduction to footwear and handbags, said the firm.
+
+“The funding supports the addition of a new production and packaging line for MyBacon, and a new MyForest Foods Food Science Lab to launch new whole-cut mycelium products.”
+
+Cofounder Eben Bayer told *AgFunderNews*: “We’re the fastest selling alt meat in the breakfast category in North America in the natural channel in absolute dollars, so we have a product that people really love. We have three times the average sales velocity [in the plant-based breakfast category] and we sell at a higher price, plus we have great repeat purchase rates.”
+
+MyBacon is now in 1,200 stores including Whole Foods, Fairway Markets and Fresh Direct, with plans to get into around 4,000-5,000 stores by the year end, said Bayer, who has also picked up business in direct-to-consumer channels such as Hungryroot, Purple Carrot, and Good Eggs.
+
+“We’re also planning to introduce a new product that will be a complimentary pork product that will sit alongside our bacon, and we’re making a big move into the foodservice channel later this year.”
+
+**Solid state fermentation process**
+
+While many startups that grow mycelium use submerged biomass fermentation, which has high capex and operational costs, MyForest deploys a patented solid state fermentation process that is less capital intensive, with “very simple” downstream processing steps, said Bayer.
+
+“The cultivation system we use has a bunch of benefits. The first is the mycelium has an incredible texture that is preserved when you harvest it, so you don’t have a lot of downstream processing costs. The second is that the mushroom farms we partner with [to grow mycelium using MyForest’s proprietary process] are already really scaled in North America and Europe.
+
+“But even with all these advantages it’s still challenging. We’ll probably double our yield again over the next five years, which will make this a very profitable food business, but just getting to breakeven with a completely new crop like this is a real challenge.”
+
+He added: “We’ve been very cautious in our expansion, but we’ve really got the process [for the MyBacon business] going well at four farms now—one in upstate New York, one in Canada, and two in the Netherlands, so the system has been replicated at a number of sites. We’ve also got a new pilot starting with a partner in Pennsylvania this year.”
+
+Asked when he expected MyForest to be profitable, he said: “We’re in striking distance of generating positive margins, so if we raise more capital, it will be against growth targets [rather than to stay afloat], so we’re at a really exciting transition point.”",agfundernews.com,2025-03-27,28,Ecovative raises $11m to expand mycelium-based MyBacon,article,0.151625087,22,34,40.84848485
+https://agfundernews.com/guest-article-why-agriculture-needs-a-nature-based-revolution-beyond-technology,true,"This is an opinion/analysis piece on agriculture, not a factual news report of a specific event.",Guest article: Why agriculture needs a nature-based revolution beyond technology,"Nature-based solutions aren’t anti-tech; rather, technology can be used to enhance and scale regenerative practices.","*Sajeev Mohankumar is senior technical specialist, climate and biodiversity, at the FAIRR initiative, an investor network with $75 trillion AUM.*
+
+*The views expressed in this guest article do not necessarily reflect those of AgFunderNews.*
+
+It’s no secret that intensive animal agriculture is pushing multiple planetary boundaries, threatening both environmental stability and the industry’s own long-term viability. Without urgent intervention, the ecological consequences could be irreversible: depleting soil, polluting waterways and accelerating climate change.
+
+While tech-based interventions such as precision nutrient application and synthetic feed additives have a role to play, nature-based solutions offer the greatest potential for lasting and systemic change.
+
+New analysis from FAIRR finds that six nature-based solutions have significant benefits across climate and nature, are market ready (see Table 1), offer net-positive returns within five years, and present fewer negative trade-offs than most technology driven approaches.
+
+**The shortcomings of tech-based climate solutions**
+
+Many tech-based solutions focus exclusively on greenhouse gas (GHG) emissions but do not address broader environmental factors such as soil health, biodiversity or water cycles. This single-issue approach risks creating a lock-in effect, reinforcing industrial farming practices while delaying the systemic transformation needed for sustainable agriculture.
+
+Furthermore, some tech-based interventions come with unintended consequences. For example, certain synthetic feed additives, designed to reduce methane emissions, have been shown to contribute to the development of antimicrobial resistance and can negatively impact the health and welfare of both humans and animals. These externalities could add up, and, at a certain point, potentially undermine their climate and nature mitigation benefits.
+
+Technology alone cannot make agriculture sustainable. A broader regenerative approach is needed, one that prioritizes nature-based solutions alongside smart technology integration.
+
+**Growing gains with nature-based farming**
+
+FAIRR’s assessment found that nature-based interventions positively impact an average of around five planetary boundaries, compared to just three for tech-based interventions. They also have the potential to deliver 37% of the mitigation needed to meet 2030 climate targets, along with significant nature co-benefits.
+
+In addition, nature-based interventions present fewer negative trade-offs, with only 3 out of 12 interventions flagged for potential risks, compared to 7 out of 10 tech-based approaches.
+
+One example is tree intercropping, which integrates trees with traditional agriculture. Combining trees with animal feed crops can increase the amount of carbon in the soil and promote nutrient cycling. While this intervention has significant climate impacts through carbon removals due to sequestration, implementing this intervention also has a beneficial relationship with nature as trees improve soil health, promote biodiversity, regulate water cycles and reduce pest infestation on nearby crops.
+
+**Resilient, profitable, and underfunded**
+
+From a market-readiness perspective, almost all nature-based interventions are deployable except a few, such as enhanced rock weathering, microbial inoculants and natural feed additives, which are still undergoing testing and demonstrations.
+
+In contrast, only a few (4 out of 10) tech-based interventions provided immediate on-farm net returns, and others required the support of carbon and nature markets to generate returns.
+
+Nature-based solutions aren’t anti-tech; rather, technology can be used to enhance and scale regenerative practices. Benefits from nature-based interventions can be boosted through satellite and remote sensing technology, for example. Setting up monitoring, reporting and verification (MRV) systems in a cost-effective way can ensure that as much capital as possible is spent on the actual conservation and restoration programs on the ground.
+
+Currently, nature-based interventions receive $30 million less public investment globally than tech-based interventions, together representing just 0.1% of total climate-related public finance.
+
+Nature-based interventions need greater investment, policy support, and incentives to scale. By recognizing the lower risk and higher resilience of nature-based approaches compared to capital-intensive tech interventions, investors, governments, philanthropies and agri-food companies across the livestock value chain can help overcome barriers to scaling these solutions, reducing environmental risks and ensuring long-term value creation.
+
+**Tech has a role, but nature must lead**
+
+Nature-based solutions are market-ready, profitable, and essential for long-term agricultural resilience.
+
+Tech will play a role in agriculture’s transformation, but without prioritizing nature-based interventions, we risk short-term fixes that fail to address systemic challenges present in our food systems.
+
+There is no silver bullet; we need all the solutions available. But by prioritizing nature-based interventions and using tech to complement them, we can achieve positive impacts across multiple planetary boundaries, whilst also protecting investor portfolios.",agfundernews.com,2025-04-10,14,Why agriculture needs a nature-based revolution beyond tech,article,0.1883514826,30,35,40.84848485
+https://agfundernews.com/exclusive-aleph-farms-raises-30m-unveils-lower-cost-version-of-whole-cut-technology,true,Reports on a specific event (Aleph Farms raising funds) with news-style reporting,Exclusive: Aleph Farms lands $29m to commercialize lower-cost whole-cut cultivated steak,Modifications to its core technology have enabled Aleph Farms to make whole cuts with fewer steps at lower cost.,"Israeli cultivated meat startup Aleph Farms has raised $29 million and expects to raise a further $10–15 million in the coming months as it unveils modifications to its core technology enabling it to make whole cuts with fewer steps at lower cost.
+
+The $29 million comprises $22 million raised through a SAFE that has now converted plus $7 million from existing investors raised in the first closing of an ongoing round.
+
+The capital injection will enable Aleph to expand production at its pilot facility in Israel and set up intermediate scale facilities in Europe and Asia, cofounder and CEO Didier Toubia told *AgFunderNews*.
+
+“The funding will be used to scale up our pilot facility and launch the first Aleph Cut through an optimized production process designed for profitability and serving as a foundation for scaling the business globally.”
+
+*“*
+
+*The sustained*
+
+*confidence shown by existing investors is a clear indicator of Aleph Farms’ strength, execution, and*
+
+*potential to deliver relevant, scalable solutions for humanity’s most pressing challenges in a way that is profitable,*
+
+*capital-efficient, and responsible.”*
+
+**Jonathan Berger, CEO, The Kitchen Hub**
+
+**97% reduction in production costs since 2020**
+
+One of the better-funded players in the nascent cultivated meat market, with backers including private equity firm L Catterton, food giant Cargill, and UAE sovereign wealth fund DisruptAD, Aleph Farms aims to differentiate itself with an initial focus on premium beef steaks rather than processed chicken products.
+
+Tweaks to its process that remove costly steps and reduce media costs will enable it to achieve production costs of $14/lb at the 2,000-5,000-liter production scale, and $6-7/lb at large-scale, claimed Toubia.
+
+To date, Aleph has been proliferating its cells (which grow in aggregates in suspension) in one bioreactor and then transferring them to a second bioreactor where they are seeded onto plant-based scaffolds and mature into fat and muscle cells to form its signature thin steaks.
+
+With its new “1.2” approach, Aleph ditches the second step and triggers its cells to partially differentiate into fat and muscle in the first bioreactor by altering the media composition. It then harvests the cells and adds them to a plant protein matrix, Toubia explained.
+
+“We’ve developed a unique patent [pending] process to incorporate the cells into a proprietary plant-based matrix in a homogenous way with high throughput without growing them on a scaffold, which simplifies the production process and makes it much more scalable.
+
+*and*differentiation, enhancing efficiency while preserving product quality. This approach results in a refined cellular profile, ensuring that the final product maintains its full nutritional and sensory integrity. It is also more efficient, reducing differentiation time by 60%.”
+
+**A dramatic reduction in overall production costs**
+
+This approach also means that Aleph Farms can create thicker steaks, as it does not need to keep cells alive in a tissue bioreactor, said Toubia. “It’s a way to accelerate the development of our next product, which is a thicker cut.”
+
+Aleph Farms has also “improved the efficiency of our process in terms of cell density, but also feed to food conversion rate, with a lot of work to ensure that the cells are using 100% of the feed and the growth medium, as well as ensuring we have a zero-waste process,” he added.
+
+“Our collaboration with BioRaptor, which uses data and AI to streamline and optimize bioprocesses, has been key to this. We’ve also signed new supply agreements to reach lower cost targets, and all this together has enabled us to dramatically improve our efficiency, optimize the growth medium and drastically reduce our overall production costs.”
+
+**Regulatory and go-to-market strategy**
+
+Aleph Farms, which has a pilot facility in Rehovot, Israel, recently secured the regulatory greenlight to launch cultivated beef products in Israel.
+
+However, it will need to amend its regulatory submission in order to secure approval for its revised process, said Toubia, who says additional regulatory submissions are progressing in Switzerland, the UK, and Thailand.
+
+“We’re in the process of filing [the amended submission] in Israel so that we can launch in the next six months based on this new, optimized process.”
+
+Aleph Farms acquired a facility and related assets from biotech company VBL Therapeutics in Modi’in, Israel, a couple of years ago, enabling it to produce larger quantities of meat in its home market after a retrofit, said Toubia.
+
+However, the plan now is to produce for the domestic market from its pilot facility and then scale up at mid-scale facilities producing hundreds of tons in Europe and Asia in the next couple of years before entering the US market with slightly different technologies enabling it to reach the mass market, he said.
+
+“The plant in Modi’in might play a role later on, but probably not in the immediate term because of the geopolitical risk in Israel.”
+
+The mid-scale facilities in Europe and Asia, which Aleph intends to develop with partners via an asset-light strategy, “should lead towards breakeven and profitability,” said Toubia. “In Asia, we have already announced collaborations with BBGI and Fermbox Bio and continue to engage with key stakeholders to establish a robust, scalable production network. Then we have the phase three, where we enter the US with a gene edited platform and much larger production capacities of thousands and tens of thousands of tons per facility, which we could do for $6-7/lb.”
+
+In this third phase, he said, “We will continue to have premium beef offerings, but we will also have additional products and other species, which will be more mainstream and accessible, and which will rely on gene editing.”
+
+**Partnerships**
+
+Asked about partnerships, he said, “In 2024 we signed four new commercial agreements, two in Asia, one in Israel, one in Europe, and we’re currently negotiating a fifth. So we have strong support from our corporate partners for bringing products to the market and supporting our products in the market.
+
+“We’ve also done a lot of work with customers, chefs, restaurants, in Israel, Singapore, Thailand, and Europe, to refine the product positioning and verify the product market fit. We believe that in any new category, the companies that will lead that category are the ones that can deliver the right product at the right price with the right positioning, rather than the first to launch.”
+
+**Industry at a crossroads**
+
+The developments come at a challenging time for cultivated meat, with private funding almost drying up in 2024 with a couple of exceptions (here and here) and key players warning that the sector could struggle to survive without a massive influx of public money.
+
+Political sentiment is also souring in the US, with several states either banning cultivated meat (Florida, Mississippi, Alabama) or seeking to, while HHS secretary Robert F Kennedy Jr. has made it clear he’s not in favor. ** **
+
+AgFunder data shows that funding for cultivated meat startups peaked at $989 million in 2021, dipped to $807 million in 2022 and then fell to $177 million in 2023. Worryingly for startups in the space, things did not pick up in 2024. AgFunder data indicates just two notable rounds in the sector (Mosa Meat’s $43 million raise in April and Ever After Foods’ $10 million raise in June) and undisclosed rounds for Hoxton Farms, Meatly and Meatosys.",agfundernews.com,2025-03-25,30,"Aleph Farms raises $29m, modifies core tech to cut costs",article,0.2291184424,36,45,40.84848485
+https://agfundernews.com/guest-article-farming-is-no-longer-old-school-its-the-ultimate-testbed-for-ai-innovation,true,"This is a guest article expressing an opinion on the use of AI in farming, not a factual news report.",Guest article: Farming is no longer 'old-school.' It's the ultimate testbed for AI innovation.,Tech leaders are no longer just talking about consumer gadgets—they see agriculture as the next frontier to make a lasting impact.,"*Tim Bucher is the cofounder and CEO of Agtonomy, a California-based, software, services and technology company enabling autonomy in agriculture.*
+
+*The views expressed in this article are the author’s own and do not necessarily represent those of AgFunderNews.*
+
+I have one word to say about what’s happening in agriculture: “Finally!” At a time when every penny counts for farmers, we are finally able to democratize AI in this important industry.
+
+After decades of promises, the convergence of cutting-edge technology, scalable manufacturing, and farmers’ urgent need for solutions has propelled AI in agriculture to a tipping point. The industry is on the brink of mass adoption, with implications that could reshape farming, food systems and global sustainability.
+
+Recent developments in the agtech sector highlight ever-present challenges faced by startups in this space. Despite building impressive technologies, companies have struggled with the gap between innovation and market adoption, largely due to unscalable business models that couldn’t withstand market pressures.
+
+The current economic environment has further exacerbated these challenges. However, the underlying value of ag robotics and automation remains significant, and customer demand is strong.
+
+In January, I joined a panel at the Consumer Electronics Show (CES) called “AI or Die.” It was eye-opening to see how tech leaders are no longer just talking about consumer gadgets—they see agriculture as the next frontier to make a lasting impact. As someone who’s spent decades with one foot in Silicon Valley and the other on a farm, I can tell you: farming is no longer “old-school.” It’s the ultimate testbed for AI innovation.
+
+**Why we need physical AI**
+
+“Physical AI,” in the form of autonomous machines doing critical farm tasks, is delivering real results on farms today. By combining data collection followed by data analytics, user-friendly applications, and true precision robotic equipment, we’re tackling the labor challenges and climate impacts that keep farmers up at night—all the while making farming more efficient and profitable. This isn’t just an incremental improvement, it’s transformative.
+
+Agriculture requires a lot of data. Years ago, the cost of data analytics was more expensive than data collection. Now it’s more expensive to collect the data, which is why we need physical AI to enable robots to collect the data so that better analytics can be done on the terabytes collected in each field.
+
+Let’s take apples as an example of how AI is helping growers like never before.
+
+Data collection has been done for some time in order to detect diseases and other issues. However, AI sensors going through the orchard can now also enable more precise crop load management.
+
+Early in the growing season, a farmer can now get analytics of each blossom count and position on every tree to ensure the optimum crop load based on apple variety and tree size. Growers can then “thin” the crop on a tree-by-tree basis such that the remaining fruit positions ripen to their optimal color and flavor. Apples for juice don’t need to look pretty, but apples to eat do and the grower gets paid more for the latter.
+
+Such crop analytics help the farmer optimize the crop load that can result in tens of millions of dollars increase in their revenue or simply make the difference between ending the year with a profit or once again being in the red.
+
+**The rise of the AI ‘farm agent’**
+
+Despite recent setbacks in the industry, the ag robotics market is poised for growth.
+
+Ongoing labor shortages, rising production costs, and the need for greater sustainability continue to drive adoption. The convergence of these factors with advancements in AI and robotics technology presents significant opportunities for innovation and growth in the sector.
+
+Farming ecosystems are like intricate video games—full of variables, challenges, and opportunities that require strategic thinking and quick decisions to stay alive.
+
+Imagine an AI-powered farm as an interconnected command center managed in part by the AI “farm agent.” The farm agent takes input from many sources such as environmental data, crop analytics, soil conditions, available autonomous equipment, and a myriad of other data sources. It can then provide the farmer with not only recommendations of what should be done at what exact time; once the farmer hits the “easy” button, the farm agent can also dispatch the equipment to get the job done.
+
+The farmer remains in control but now has a dashboard of sorts which allows them to carry out some of the most critical and expensive tasks needed on their farm.
+
+**‘The most innovative industry on earth’**
+
+On my own farm, Trattore Farms located in Northern California, we’re using multiple types of technology to manage equipment and tasks on the farm, from computer-controlled fermentation tanks to autonomous tractors which use computer vision to exploit the structure of the crop itself to safely navigate and farm around that crop with accuracy.
+
+Finding labor has always been my challenge at Trattore, but now with Starlink, aerial imagery, autonomous equipment, AI, and a lot of other tech, I can keep the farm going with a much smaller labor force than I’ve ever had in the past. Fewer people are working in agriculture every day, yet the last time I checked, we all must eat, which is why this dynamic is forcing us to perfect automated solutions for agriculture at an exponentially accelerated pace.
+
+In ag, we deal with a lot of GPS- and Internet-denied environments, and have had to come up with solutions that can still operate in those environments. Advances in LiDAR, cameras, and on-board computers now allow us to layer sophisticated computer vision that delivers reliable, accurate performance even in the most challenging farming conditions (and, yes, that includes dust). It will all soon culminate in the farm agent being able to combine trillions of data inputs and convert them into jobs and tasks that the farmer can manage from one command center.
+
+For years, we’ve envisioned what AI and automation could do for the farm. Now, I can literally see the light at the end of the tunnel. AI is accelerating research, synthesizing data, and pinpointing opportunities faster than ever before. If you think agriculture is stuck in the past, it’s time to see it for what it really is: the most innovative industry on Earth.
+
+**Agtech: the next generation**
+
+But let me be clear: for autonomy to bring real value to agriculture today, we must think about tractors and farm tools like farmers do. We need to collaborate with the brands farmers already know and trust. And here’s the exciting part: the next generation of farmers are tech-forward and eager to access these new tools. They’ve grown up with computers, smartphones and now AI-assistants, and they see the potential for these technologies to revolutionize their farms. By providing them with cutting-edge AI solutions, we’re not just improving farm operations, we’re attracting young, innovative minds back to agriculture. Imagine this: all ag job openings may one day state “video game experience” as a job requirement.
+
+The AI revolution in farming isn’t just about efficiency, it’s a hat trick for farm profitability, global sustainability and more nutritious food for generations to come. It’s about empowering the next generation of farmers with tools that make agriculture not just profitable, but exciting and forward-thinking.
+
+We’re not just changing how we farm; we’re redefining what’s possible—and profitable—in agriculture. And trust me, you ain’t seen nothing yet!",agfundernews.com,2025-04-14,10,Farming is now the ultimate testbed for AI innovation.,article,0.228110136,36,33,40.84848485
+https://agfundernews.com/anti-obesity-medications-offer-an-opportunity-to-cut-food-waste-and-costs,true,Reports on a specific topic (impact of anti-obesity drugs) with factual reporting and expert opinions.,Anti-obesity medications offer an opportunity to cut food waste—and costs,The rise of GLP-1 drugs like Ozempic are changing consumer food waste patterns both at home and in restaurant settings.,"Much research nowadays discusses how GLP-1 weight loss drugs can change caloric intake and grocery spending. Two recent pieces of research add food waste patterns to that conversation, examining how use of GLP-1s such as Ozempic impact those patterns.
+
+A study published recently in *Nutrients* examined how consumers change their rate of food waste after starting anti-obesity drugs and what factors play a role in this.
+
+Of those US consumers surveyed for the research, one-quarter “agree with the statement that they waste more of the food they purchase” since starting on anti-obesity medication, while a greater number, 61%, disagree. Those who’ve been on the medication for a longer length of time are less likely to report wasting food.
+
+In other words, GLP-1 drugs have the potential to decrease food waste.
+
+“This is going to have very large implications for the food system,” co-author Brian E. Roe, a professor in the department of agricultural, environmental and development economics at the Ohio State University, tells *AgFunderNews*.
+
+“People are going to be demanding fewer calories on a per person basis and they’re going to be shifting the type of foods that are going to meet those caloric needs. The fact that there are nine different manufacturers across the globe who have 18 formulations of this medication in the FDA pipeline suggests that this is coming on fast and furious.”
+
+The research could provide guidelines on how “to reduce the waste that might be happening at the beginning of this regime.”
+
+**Fresher food, fewer carbs decreasing food waste**
+
+Among other things, the study cites changing dietary choices as a factor influencing food waste. Survey respondents using GLP-1s reported changing their food intake to include more produce, fish, and healthy fats, and less alcohol, dairy, sweets, and carbs.
+
+“Individuals who reported consuming more vegetables as part of their post-medication dietary transition were significantly less likely to agree that they increased food waste since beginning a GLP1A [glucagon-like peptide-1 receptor agonists]. This suggests a potential that increased vegetable consumption may help combat food waste for those beginning GLP1As.”
+
+**Food waste ‘an opportunity’ for restaurants**
+
+Consumer food waste patterns are changing outside the home kitchen, too. A recent report from food waste think tank ReFED zeros in on the relationship between GLP-1s and dining out at restaurants.
+
+Prepared foods—mostly restaurant meals—are the second-highest-rated category of wasted food, according to ReFED’s 2025 Food Waste report. This is driven by the enormous portions found in many restaurants around the country.
+
+“As it stands right now, to the extent GLP-1 users are dining out, it’s probably creating more waste,” ReFED president Dana Gunders tells *AgFunderNews*.
+
+To her, this desire for smaller portions is a possible opportunity for restaurants.
+
+“GLP-1s are adding to a market segment of people with smaller appetites, which I don’t think restaurants are serving very well right now,” she says. “By expanding that market segment they could essentially create more demand for smaller offerings.” Think half sandwiches or “baby” burritos.
+
+Gunders is quick to point out that this is a more complex shift than it might first appear. Restaurants all over the country have for a few years now been accused of “shrinkflation”—serving smaller portions without lowering the price as a way to cut costs.
+
+“It’s tricky,” she notes, but adds that there are many possible opportunities here, even as simple as allowing adults to order from the kids’ menu.
+
+**Consumers can ‘save quite a bit of money’**
+
+Meanwhile, saving money has long been linked to food waste as a major benefit for consumers.
+
+Research has found that GLP-1 users are eating out less and spending less when they do so. Gunders suggests this could simply be a case of these consumers realizing they are wasting money paying for portion sizes they don’t finish, which in turn lessens the amount of food each person wastes.
+
+Roe’s research also highlights the cost savings for consumers.
+
+“When people begin this medication, oftentimes they’ll be footing part of the bill themselves, and if they don’t have any coverage that cost can be quite substantial,” he explains.
+
+According to his research, the “self-reported reduction” in food expenditures for GLP-1 users was “quite stark”: 40% were actually able to pay their out of pocket costs with food savings.
+
+“Data suggests that if people are quite conscious about acclimating their purchases quickly to their new dietary regime, they can save quite a bit of money,” he says.",agfundernews.com,2025-04-03,21,Anti-obesity medications could cut food waste—and costs,article,0.1776886943,33,35,40.84848485
+https://agfundernews.com/breaking-chef-robotics-raises-43m-series-a-to-scale-ai-enabled-robotics-in-meal-assembly,true,Reports on a specific real-world event (funding round) with news-style reporting,Breaking: Chef Robotics raises $43m Series A to scale AI-enabled robotics in meal assembly,"Chef Robotics has found its sweet spot with companies that have a certain level of complexity, but a meaningful level of throughput.","Chef Robotics—a San Francisco-based startup deploying AI-enabled robotic systems for meal assembly in food manufacturing plants—has raised a $43.1 million Series A round led by Avataar Ventures.
+
+The round was also backed by Construct Capital, Bloomberg Beta, Promus Ventures, MFV Partners, Interwoven, HCVC, MaC Venture Capital, Red and Blue Ventures, Tau Partners, Siddhi Capital, and BOLD Capital Partners.
+
+It includes $20.6 million in equity and $22.5 million in equipment financing debt, which will be used to cover the financing of Chef’s robotic systems for Robotics-as-a-Service (RaaS) so Chef’s customers don’t have to front CapEx for their robots, said Chef Robotics founder and CEO Rajat Bhageria.
+
+“Robotics is really having a moment right now,” said Bhageria, who has raised $65.6 million since founding the business in 2019.
+
+“Innovations in AI have unlocked the potential of Embodied AI [AI integrated into a physical form enabling it to perceive, act, and learn in the real world through interaction] for robotics. We’re in the pole position to scale given all the real-world production training data we already have.”
+
+*“AI in the physical world is happening right now with robotics. Food is one of the largest markets in the world. Industrial AI is already winning, and food packaging automation is quietly transforming how we get our meals. Chef has quickly cemented its standing as the industry leader in AI-enabled robotics for meal assembly at over 40M servings produced and counting*.” **Mohan Kumar, founder and managing partner, Avataar Ventures**
+
+**Embodied AI and on the job learning**
+
+Chef, which currently serves customers in the US and Canada, and plans to expand to the UK in 2025, has deployed its ‘bots at food manufacturers including Amy’s Kitchen, Sunbasket, Chef Bombay, and Cafe Spice to serve more than 40 million meals.
+
+Historically, observes Bhageria, robots have been designed to automate specific tasks in ‘low mix’ production lines optimized for mass production of a single product. But they do not suit ‘high mix’ environments where companies are handling hundreds of SKUs or producing customized meals.
+
+In these more complex environments, or in situations where products are too delicate to be handled by traditional dispensers, he says, “traditional automation simply doesn’t work” and companies still rely heavily on manual labor.
+
+Chef Robotics has found its sweet spot with these companies, which have a certain level of complexity, but a meaningful level of throughput, where it can deploy robotic arms armed with proprietary utensils trained to dispense accurate portions of food into trays through rapid ‘on-the-job’ learning, facilitated by AI.
+
+Sensing includes a few depth cameras, as well as a weight-sensing platform for the food container to ensure consistent amounts of food are picked, says Bhageria, a master’s graduate of Penn’s Robotics and Machine Learning Lab who started his first company in high school and launched an early-stage venture capital company called Prototype Capital in 2018 that has invested in several robotics startups.
+
+**Training data**
+
+Chef Robotics’ systems are based on advances in diffusion models and deep learning such that its robotic arms are adaptable enough to pick and plate almost any ingredient, notes Bhageria.
+
+But to have highly capable AI, you need training data, and in food assembly, there are no off-the-shelf training data or physics-based simulation engines because “food can be deformable, sticky, wet and inconsistent,” he observes.
+
+To generate useful training data, therefore, you need to deploy robots in actual production environments.
+
+So how do the robots learn?
+
+For ingredients that are similar to those Chef Robotics has handled before, it can essentially take an existing policy, establish some key parameters such as weight, and then fine tune on the job, using an approach known a ‘KNN‘ (k-nearest neighbors) he says.
+
+For new ingredients that Chef’s ‘bots haven’t handled before, more sophisticated imitation learning comes into play, he explains. Here, Chef’s staff will demonstrate, say, a scooping motion using one robot, and the second robot will mimic it, says Bhageria. “You can do 30 to 40 demonstrations and use that to train a diffusion policy and get this very articulate, very dexterous scooping motion.”
+
+He adds: “This approach is really useful to do new tasks. Let’s say you want to spread mayo on bread, a task we couldn’t do before, where there’s no code written and if you did write code for it, it would be thousands of lines of code and might take weeks or months to perfect. Now, we just do a series of demonstrations and it might take 15 minutes.
+
+“The system is spreading the mayo completely autonomously, but there wasn’t any code written, and this is the key differentiation, compared to what I would call the old way of doing robotics, which is all about rules. If you see a red light, stop your autonomous vehicle. If the queso is stuck, shake the utensil three times.”
+
+The problem with food, he says, is that “there’s an infinite number of ingredients, so to accommodate that, your number of rules balloons and you end up with thousands of parameters, and it’s really unwieldy. Now, we just do a bunch of demonstrations, and the robot learns how to spread or scoop, and if things change, it can also adapt.”
+
+Chef also has a lot of different sensors that allow it to understand things like how much pressure and force to apply to a given material as its robotic arms pick it, he explains. “Each robot has a different interface where you can attach different utensils and cameras pointing at the ingredient being picked up from a tub/container and the conveyor containing trays in which food is deposited.”
+
+**Return on investment**
+
+When it comes to ROI, he says, the biggest benefit to customers is making more revenue. “If you have 10 lines but you can only run seven of them because you don’t have enough people, or someone didn’t show up for work, you’re missing out on revenue.”
+
+In addition, average throughput goes up with robots, which don’t get tired, don’t need breaks, and always show up for work, he notes. They also reduce giveaway and increase yield, as humans tend to “over-deposit.”
+
+And finally, he says, there’s the labor saving itself, and the fact that you can free up humans to do other tasks.
+
+“The ROI differs per customer. For some, they literally cannot hire people like, so if you have our robots, it means you can now run line one at full speed, and the benefits of that are almost instantaneous. In other cases the issue is high staff turnover and training costs, whereas for others they’re just wasting far less food.”
+
+Asked about the equipment financing segment of the latest round, he said, this enables Chef Robotics to grow without spending equity dollars on capex.
+
+“Customers pay a deployment fee upfront, but that’s relatively small. On an ongoing basis, they pay us monthly, quarterly, or whatever has been agreed. What equipment financing essentially allows us to do is say, we have a signed contract with a customer, so we have predictable cash flows. We can then go to the bank and say we signed this contract and they’ll front us X amount of dollars and then we’ll pay back the bank on a monthly or quarterly basis.”
+
+**What’s next?**
+
+For now, Chef Robotics is focusing on high-throughput food manufacturing environments doing fresh and frozen meal assembly. But moving forward, he says, it will be able to operate in increasingly complex, lower-throughput environments from stadiums to cruises to prisons and ghost kitchens, with the ultimate goal being fast casual and restaurants.
+
+“The more robots we deploy, the more training data we collect, the better the autonomy gets.”
+
+Chef Robotics is steadily picking up new customers including “a very large fresh food player, one of the largest in the world” but is also scaling up with current partners, which is a strong validation of its technology, says Bhageria.
+
+“We’re also actively deploying into the UK this year, where they love prepared meals and have some very sizable players, and we’re very excited about airline catering and fresh fruit preparation.”",agfundernews.com,2025-03-31,24,Chef Robotics scores $43m to advance AI in meal assembly,article,0.2425417976,44,35,40.84848485
+https://agfundernews.com/plenty-has-an-opportunity-to-succeed-say-some-vertical-farming-experts-what-happens-next,false,Reports on a specific real-world event (Plenty's bankruptcy) with news-style reporting,"Plenty, an autopsy: It promised the moon, but plants don’t run on pitch decks, say experts","Plenty still has an opportunity to succeed, according to some, despite filing for Chapter 11 bankruptcy protection this week.","Vertical farming has long been scolded for acting too much like a Silicon Valley SaaS industry and not enough like an agricultural one. This week’s news of Plenty‘s bankruptcy—the latest of many—hit that point home harder than most.
+
+One criticism frequently leveled at the much-maligned sector is that it applied the rapid-growth, rapid-returns Silicon Valley ethos to one of the most complex life forms out there: plants.
+
+Former Plenty CEO Matt Barnard illustrated that ethos this in a 2017 interview with *AgFunderNews*:
+
+“We are developing multiple farms, we have literally dozens of farms in different stages of development in different parts of the world right now. Several of those will open in 2018 and then the rest are slated for 2019 and beyond. We’re going to be working to get these farms out so that we can get food into the homes and hands and mouths of people as quickly as possible.”
+
+As countless news reports this week highlight, none of that actually happened. The few farms Plenty opened since 2017 are mostly gone, Barnard long ago moved on to other ventures, as did investor-CEO Arama Kukutai, and Plenty announced on Monday it had filed for Chapter 11 bankruptcy protection.
+
+Barnard did not respond to a request from *AgFunderNews* to comment.
+
+“To appeal to investors, [many vertical farming companies] put together business plans and financial models that in hindsight were unachievable,” EchoTech Capital managing director and former Citi banker Adam Bergman tells *AgFunderNews*.
+
+“Plenty raised roughly $1 billion dollars, and today they have only one strawberry farm operating, and that only just is scaling up,” he adds. “The return to Plenty’s investors on $1 billion of capital is not going to get future investors excited about vertical farming.”
+
+One quick glance at Plenty’s last 10 years highlight this point:
+
+**‘Biology doesn’t care how much funding you’ve raised’**
+
+“Plenty always struck me as the most ‘Silicon Valley’ vertical farming company out there,” says Agritecture CEO and indoor agriculture expert Henry Gordon-Smith.
+
+“You can see it in everything—from the headquarters location to the Bezos backing to the way the leadership talks. There was a lot of big, bold language about revolutionizing food.”
+
+Such talk plays well with investors, he adds, but it’s useless currency in agriculture.
+
+“Biology doesn’t care how much funding you’ve raised. Things take time—and you can’t just code your way around that.”
+
+To be fair, Plenty wasn’t the only one using “big bold talk” to woo investors—it was practically endemic in vertical farming for years.
+
+“It was part of the game,” agrees Gordon-Smith. But, he adds, Plenty took it to new heights. “They were talking about growing watermelons and fruit trees indoors. I mean, yeah, technically you *can*, but economically? Not even close—definitely not at scale, and not anytime soon.
+
+“It started to feel less about improving the food system and more about inflating the valuation,” he adds.
+
+**‘Plenty lost something important along the way’**
+
+When Plenty acquired Bright Agrotech in 2017, it latched onto a major differentiator.
+
+“It was a game-changer early on, and [Bright Agrotech] cofounder Nate Storey brought something most vertical farming startups didn’t have: a real farmer’s perspective,” he says.
+
+Storey, who founded Bright Agrotech as a graduate student, brought a background in both crop science and agronomy, two areas of expertise any outdoor farmer would say are necessary for survival.
+
+Gordon-Smith is well known for his view that vertical farming companies without a farmer, or at least someone with a farming background, aren’t likely to succeed.
+
+“When Plenty started ramping up the hype, I was surprised [Storey] was still around. Then I heard he was on ‘sabbatical’, and his email just stopped working. That was a moment for me. When the top farmer at the company suddenly disappears, it usually means the direction has shifted—and not in a good way.”
+
+According to Gordon-Smith, Plenty employees were looking for job openings elsewhere, saying the company had become more about raising money than anything else, and no one listened to the farmers anymore.
+
+“That’s when it really clicked,” he says. “You can’t build a lasting agricultural company if the people growing the crops don’t have a voice. Plenty lost something along the way.”
+
+Storey did not respond to a request for comment from *AgFunderNews*. His LinkedIn profile claims he is still on the board of Plenty, but it is unclear if this information is up to date.
+
+**Plenty has ‘an opportunity to succeed’**
+
+For his part, Bergman doesn’t believe the bankruptcy is the nail in the coffin for Plenty, or vertical farming. Though that’s not to say the company will have it easy in the near term.
+
+“It’s going to come out of bankruptcy, and continue scaling up production at its strawberry farm,” he says. “I do believe Plenty has an opportunity to succeed.”
+
+At the same time, Plenty is doing this with new technologies and production processes, and as a result will “face unexpected issues and find it difficult to stay on the projected timeline,” he predicts.
+
+A spokesperson for Plenty highlighted the company’s work in strawberries, which is ongoing: “After evaluating all of our strategic alternatives, we have determined that pursuing a restructuring process is in the best interests of Plenty and all of our stakeholders. Through this process, Plenty will be better positioned to continue working toward our mission to make fresh food accessible to everyone, starting with the year-round production of premium strawberries in our innovative vertical farm in Virginia.”
+
+Bergman is optimistic about the company’s prospects with strawberry farming—at least as long as Plenty has the Driscoll’s partnership.
+
+“Driscoll’s has a bunch of berries that are incredibly tasty, but they can’t grow them outdoors and get them to market with a long enough shelf-life to appeal to consumers,” he says.
+
+“In the long-term, I am optimistic that with the support of Driscoll’s, the global berry leader, Plenty will be able to grow some of the best strawberries in the world at its Virginia facility.”",agfundernews.com,2025-03-28,27,"Plenty 'gave off a bit of a Theranos vibe,' say vertical farm experts",article,0.1961285119,43,34,40.84848485
+https://agfundernews.com/venture-capital-still-drives-the-most-deals-in-regenerative-ag-and-food-systems-investment-report,true,Reports on a specific event (investment data) in a news-style format,Venture capital still drives the most deals in regenerative ag and food systems investment - report,Tools and solutions for regenerative agriculture and food systems raised $1.17 billion in the first quarter of 2025.,"As an investment category, regenerative agriculture and food systems started 2025 strong, raising $1.17 billion in the first quarter according to new data from the Regenerative Food Systems Investment (RFSI) group.
+
+This is up slightly from the $1.13 billion raised in the first quarter of 2024, and “significantly higher” than totals for the second and fourth quarters of that year ($247 million and $215.7 million, respectively).
+
+However, the high investment number for Q1 2025 is in large part thanks to Flowers Foods’ acquisition of Simple Mills for $795 million.
+
+“At first glance, the scale of investment in Q1 is a little surprising especially given the current investment climate,” RFSI managing director Sarah Day Levesque tells *AgFunderNews*. “But given that one relatively large acquisition accounts for nearly 70% of that, it’s a little more in line with expectations. Without that acquisition, Q1 2025 totals are considerably less than what we saw in Q1 2024.”
+
+**VC still driving the most deals**
+
+RFSI aims to drive more investment into regenerative systems through research, education, and events. Each quarter, the company tracks investments and other capital allocations into the regenerative agriculture space. This includes a mix of venture capital, funds, philanthropic capital, and equity, to name a few.
+
+Almost half (46%) of all deals in Q1 2025 were from venture investment: $123 million across 17 deals. (RFSI notes that some deals did not disclose totals.) This is almost exactly the same as the first-quarter OF 2024, when venture accounted for 44% of all deals.
+
+It is possible this balance could shift in the coming years. Many are already asking whether VC is an appropriate vehicle for regenerative agriculture, given ag’s long return timelines when stacked against the shorter cycles that characterize most venture.
+
+Meanwhile, a panel of farmers at this year’s RFSI forum in Brussels suggested that non-traditional capital is needed for regenerative farmers, many of which think investors need to spend more time on the farm to understand it as an asset class.
+
+RFSI’s Q1 2025 report also highlighted the equity category, which includes acquisition and accounted for the most investment dollars by far thanks to the Simple Mills deal. Equity represented 24% of all deals for the quarter, up from 22% in Q1 2024.
+
+Debt and philanthropic capital/grants both accounted for 14% of all deals. Public funding accounted for 3% thanks to one deal: a $3.7 million investment from The Australian Centre for International Agricultural Research (ACIAR) to help smallholder farmers in Cambodia adopt sustainable and regenerative practices.
+
+Europe maintains the largest percentage of deals across global regions, with 38%. It is followed by North America, at 35% and Asia, with 16%. Africa and Latin America represented 8% and 3%, respectively.
+
+**More investors interested in regen**
+
+Outside of the above deals, RFSI also reports more than $650 million in raises and closes for funds, both regenerative and “regen adjacent.” The latter applies to “funds that are working beyond simply sustainability toward regenerative outcomes but may not be wholly regenerative or it may not be the fund’s entire focus.”
+
+Among those funds were real asset manager SLM Partners, which held the final €30 million ($34 million) close of its SLM Silva Europe Fund, and Just Climate, which raised funds to start investing in tools that reduce agricultural emissions.
+
+Eurazeo, a private equity investor from France with no previous history in agriculture, raised €300 million ($314 million) for a new fund “investing in line with the planet’s ecological limits.” Its first investment was into UK-based Bioline AgroSciences, which has developed biocontrol solutions for berries, flowers, and vegetable crops.
+
+Other funds included those from sustainable asset management company Mirova, also from France, and VC firm At One Ventures.
+
+“There are far more investors who want to invest in regenerative agriculture and forestry,” SLM managing partner Paul McMahon recently told *AgFunderNews*. “It’s certainly a feeling of achievement on our side that we’re getting backing for something we’ve been talking about for quite some time.”",agfundernews.com,2025-04-18,6,Venture capital still drives the most deals in regenerative ag,article,0.1700441187,27,38,40.84848485
+https://agfundernews.com/expoagro-2025-highlights-from-argentinas-leading-agribusiness-showcase,true,Reports on a specific real-world event (Expoagro 2025) with news-style reporting,Expoagro 2025: highlights from Argentina’s leading agribusiness showcase,"Despite global commodity price fluctuations, investments in the Argentina agribusiness sector remain resilient.","*Ignacio Rico is a professional based in Argentina and dedicated to expanding agritech and accelerating technology adoption in agriculture across the region. He currently leads business development efforts at Eiwa, and is passionate about connecting cutting-edge solutions with real-world farming challenges.*
+
+*The views expressed in this article are the authors’ own and do not necessarily represent those of AgFunderNews.*
+
+Expoagro 2025 reaffirmed its position as one of Latin America’s most significant agribusiness events, setting new records with 220,000 visitors—a 22% increase from the previous year—and a high level of business activity.
+
+Held in San Nicolás, Argentina, the four-day event not only showcased cutting-edge agricultural innovations but also featured the presence of Argentina’s president, Javier Milei, underscoring his administration’s strong commitment to the sector.
+
+**A strong political and economic statement**
+
+Milei’s visit to Expoagro—echoing his 2024 appearance and just months before the 2025 parliamentary elections—sent a clear message to the industry.
+
+Speaking at the event, he declared, “The agricultural sector is the engine of Argentina’s economy, and we will continue removing the obstacles that have hindered its growth.”
+
+His administration’s focus on reducing bureaucracy and lowering export taxes while maintaining fiscal balance was well received, with a significant cut of 26% in export taxes at the beginning of the year. Although this measure was welcomed, farmers and agribusiness leaders are calling for its continuation and expansion in the coming years.
+
+Despite the need for further export tax reductions, the government’s commitment to creating a more business-friendly environment was seen as a positive signal. According to Nicolás Pino, president of the Sociedad Rural Argentina (SRA), “The sector is betting on Argentina. This support for the president means we need policies that allow us to produce more and better.”
+
+**Investment and business momentum**
+
+Despite global commodity price fluctuations, investments in Argentina’s agribusiness sector remain resilient.
+
+This year’s Expoagro saw not only record attendance but also a notable rise in business deals, with major agribusiness firms securing multimillion-dollar agreements in machinery, inputs, and technology, reporting a significant banking activity against previous years.
+
+“It’s been a historic Expoagro, both in attendance and business activity,” said Rodrigo Ramírez, commercial manager of Expoagro to Radio Mitrel. “We’ve seen a sector that, despite challenges, continues to move forward with innovation and investment.”
+
+Argentina’s livestock sector is experiencing one of its strongest years in decades, standing in stark contrast to the low global commodity prices affecting row crops. In 2024, beef exports reached 935,261 metric tons, the highest level in a century, surpassing even the 1924 record of 981,000 tons. This marks a 10% increase from 2023, with nearly 70% of exports destined for China.
+
+While crop farmers struggle with shrinking margins, cattle producers are thriving, benefiting from high global beef prices and positive margins across large parts of the supply chain. This livestock trend is helping offset the economic strain faced by other segments of the agribusiness sector.
+
+**AgTech and AI: the future of farming**
+
+Expoagro 2025 also highlighted the growing role of agtech and artificial intelligence (AI) in the farming sector. With a record number of booths dedicated to agtech solutions, the event showcased agriculture’s ongoing digital transformation.
+
+Juan Manuel Baruffaldi, CEO of DeepAgro, an AI company for selective spraying, emphasized the sector’s rapid adoption:
+
+“Last year, we had 30 sprayers using our solution in Argentina. This year, we already have 60 operating with our technology, and we placed our first module in the U.S. this week, as well as our second module in Brazil.”
+
+Venture capital investment in Argentina’s agtech sector is gradually rebounding. Mayco Mansilla, from Innventure, an agtech-focused VC backed by 90 farmers and ag leaders, emphasized this shift: “Our portfolio includes 11 startups, and in 2025, we aim to invest in up to 9 more, targeting game-changing solutions across the agrifood value chain. After a challenging 2023-2024, we’re seeing renewed momentum.”
+
+With portfolio companies like DeepAgro, Eiwa, and Elytron already expanding internationally, Innventure positions Argentina as a key hub for globally scalable AgTech innovation.
+
+Global tech companies such as Google and Globant also joined the conversation, offering a broader perspective on AI’s impact across industries and why agriculture cannot afford to lag behind. While younger farmers are already integrating AI tools—many using ChatGPT as a daily assistant—the sector still lacks a disruptive “killer application” that could significantly accelerate AI adoption.
+
+While challenges such as rising costs and fluctuating global commodity prices persist, there is growing optimism that Argentina’s agribusiness sector will continue to adapt and drive economic growth, not only for the country but also for the broader Latin American region.",agfundernews.com,2025-04-23,1,Highlights from Argentina’s leading agribusiness showcase,article,0.1939110662,32,34,40.84848485
+https://agfundernews.com/some-things-just-assemble-out-of-nowhere-from-sf-to-nyc-deep-tech-week-is-burning-man-meets-tech,false,Reports on a specific event (Deep Tech Week) with interviews and details about the event.,"‘Some things just assemble out of nowhere’: From SF to NYC, Deep Tech Week is 'Burning Man meets tech'","With a background in nuclear fusion, plasma physics, LLMs for drug discovery & robotics, Andrew Cote is a maverick in the deep tech ecosystem","“It’s like Burning Man meets tech.”
+
+That’s how AgFunder founding partner Rob Leclerc, PhD, described the first Deep Tech Week in San Francisco last year.
+
+Its opening party set the scene. The venue? The aircraft carrier USS Hornet with robot bartenders, cyber trucks, fashion shows, multiple floors, laser shows, DJs, crazy costumes… the list goes on.
+
+Then over the next five days, some 5,000 unique attendees participated in over 45 deep tech talks, panels and presentations.
+
+What few people know is that the whole thing was organized by engineering physicist Andrew Côté in just a couple of months.
+
+Now Deep Tech Week, which is free to attend, is going to New York from March 31 to April 4. To name just a few, expect sessions on:
+
+- building a hardware company in NYC hosted by a16z American Dynamism
+- a deep tech storytelling workshop
+- the physics of consciousness
+- longevity & regenerative medicine
+- the role of electrochemistry as a key technology to decarbonize our economy by SOSV
+
+(The full agenda of events taking place at Brooklyn Naval Yards can be found here.)
+
+Andrew Côté is not your typical tech event organizer. A Canadian-born engineering physicist with a background in nuclear fusion, plasma physics, large language models for drug discovery (before LLMs were a thing), and robotics, he has quickly become a maverick in the deep tech ecosystem.
+
+Now, under the umbrella of his new business Hyperstition Incorporated (tagline: ‘Building a science fiction future’), Cote is bringing his unique blend of scientific passion, creative chaos, and boundary-pushing vision to New York. Deep Tech Week isn’t just an event; it’s a movement exploring technologies that could radically transform human existence—from biotech and quantum computing to emerging fields that challenge our understanding of reality.
+
+*AgFunderNews* (AFN) caught up with Côté (AC) to hear more about that first event and how the New York event is shaping up.
+
+**AFN: Can you tell us about how Deep Tech Week in San Francisco first came together?**
+
+**AC**: It started off as a single event that was going to be a hardware showcase, mainly to give my friends’ companies a chance to have an open gallery, maybe a poster session, or just to show up for tech, as a sort of one day thing in my friend’s warehouse. Because all the events in town were based on AI.
+
+And then I had this interview with Founders Fund in Miami as I was looking to leave my fusion job and I thought it would be super cool but I didn’t want to move to Miami, so I thought if maybe I expanded my hardware showcase into a deep tech week, I might be able to bait myself into getting hired by a cool VC fund here in SF.
+
+And so it started off with me reaching out to a few of my friends at local VC firms to organize one event each day and then end with this hardware showcase thing – the original event – and then momentum picked up, and it kind of blew up. The opening party came together in three weeks, and people said it was the best tech party they’d ever been to. So that kicked off the week and then the whole week was great.
+
+**AFN**: What makes Deep Tech Week different from other tech conferences?
+
+**AC**: I think deep tech has a very particular kind of clientele audience, where people are there building out of a lot of passion, and it attracts people that are very eccentric, very mission driven. There are so many easier ways to make a buck in the world; they’re not doing it because that’s really what they’re after. They want to build a technology of abundance, something that could radically transform what it looks like to be a human on the planet Earth.
+
+So they have this intersection that’s actually kind of very similar to how artists live, eat, sleep and breathe; they’re doing something out of passion, out of creation, out of love of creation. So Deep Tech Week has kind of become this thing that’s like the center mass is science fiction, but that plays out across hardware companies and the investors in those companies, but also designers and musicians and artists and so on. So Rob [Leclerc] had this good phrase, “It’s kind of like burning man meets tech,” which I think gives you the flavor.
+
+**AFN**: What was the response to the first Deep Tech Week?
+
+**AC**: Over 45 events during the week, there were 5,376 unique attendees, and of those, 43% were startup founders, and maybe 30% were venture investment funds. So 956 unique startups and 423 unique venture capital funds were in attendance, which is pretty good numbers for a first.
+
+So at some point you just got to realize reality is strange and it’s suspicious as hell, and some things just assemble out of nowhere, and the right people just show up.
+
+And I think it really is vision-based. I think that’s so much of the startup ecosystem as well if you have a compelling vision and you want to work with everyone. I do things in the maximum positive-sum way I can. All the events are free to attend. And there’s a hardcore rule: no discrimination on any basis whatsoever.
+
+And I do as much as I can to mix up people at different stages, like someone who’s already successful sharing a stage with someone who’s just coming up in the world. It’s a huge deal to suddenly be on stage with a director of NASA or whatever? I’ve had people tell me that it changed their life or brought their career back. Tons of companies got funded from it. And so, you just play the maximally positive sum game you can and go all out on that.
+
+It was also just insanity, and I worked insanely hard for weeks on end and went kind of crazy by the end of it, but that was pretty cool, too.
+
+**AFN**: What’s your background?
+
+**AC**: I’m an engineering physicist guy. I started this company [Eta.Bio] that was going to use large language models in 2021, before they were cool I guess, to use knowledge management for early-stage drug discovery.
+
+And this is part of the chip on my shoulder; it was such a cool idea. We were going to use LLMs, extract raw text and build this knowledge graph database. And now everyone does that, but at the time no venture capitalist would fund it; just everyone didn’t believe this would work. And I was so pissed off.
+
+And so we raised essentially no money and just ground ourselves into nothing. And it was a year and a half later, and I’d moved into my parents’ basement and I thought “this is just not working.” Meanwhile, people were raising $500 million to sell crypto punks. During that time, it was such a red pill on the state of funding; people just plow money into the dumbest stuff and they miss the coolest opportunities because they don’t understand them yet.
+
+That’s why I have this massive chip in my shoulder and think you should raise as little capital as possible and build the coolest company according to how you think the world works, and make it awesome as hell. And then if you do that, you never have to explain yourself to anyone or give stupid updates. Revenue is way better than funding.
+
+**AFN**: What deep tech areas are you most excited about?
+
+**AC**: I still think, into the indefinite future, biotech is probably one of the most promising fields because it’s sort of just starting, and it’s already promising. I have this mental model where biology is by far the most advanced technology on the planet by literally billions of years.
+
+It’s been under development in a way that uses all available physics. We can only design things according to physical principles. We reduce to standard engineering practice, but biology can evolve in this massively parallel way without having to care about how physics works. It doesn’t have to know; it’s agnostic.
+
+It’s an evolutionary search algorithm in the space of possible physical configurations. And we all know that the most effective search algorithm is a massively parallel evolutionary search tree. So just being able to borrow stuff from living organisms that have evolved and then use it for stuff that’s basically crazy high tech.. it’s like now it’s nanotech… now it’s the robots, right?",agfundernews.com,2025-03-26,29,"From SF to NYC, Deep Tech Week is “Burning Man meets tech”",article,0.2253557073,43,33,40.84848485
+https://agfundernews.com/enhanced-rock-weathering-startup-eion-secures-33m-carbon-removal-offtake-deal-with-frontier,true,Reports on a specific business deal with details about the companies involved and the terms of the agreement.,Enhanced rock weathering startup Eion secures $33m carbon removal offtake deal with Frontier,"Under the offtake deal, Eion will remove 78,707 tons of CO2 between 2027-2030 by applying olivine on farmland across the Midwest and South.","[Disclosure: *AgFunderNews’* parent company AgFunder is an investor in Eion.]
+
+Eion—a startup with a patented approach to measuring CO2 removed through enhanced rock weathering (ERW) on farmland—has struck a $33 million carbon removal offtake deal with Frontier, a $1 billion+ advance market commitment to purchase permanent carbon removal by 2030 established by McKinsey, Alphabet, Meta, Shopify, and Stripe.
+
+Under the offtake deal, its largest to-date, Eion will remove 78,707 tons of CO2 between 2027-2030 by applying olivine—a mineral it has optimized to weather quickly—on farmland across the Midwest and South.
+
+To support deployment at scale, Eion has partnered with ag co-op Growmark, which has a farmer network reaching nearly 400,000 customers, said Eion CEO Anastasia Pavlovic.
+
+“Frontier’s offtake provides an opportunity to meaningfully scale enhanced rock weathering in the US. Via our partnership with Growmark, we’re excited to deliver tangible value to the farmers who are critical to achieving significant carbon removal while maintaining operational excellence on the farm.”
+
+**Soil fingerprinting**
+
+Rather than applying ag lime (pulverized limestone or calcium carbonate) to farmland to reduce soil acidity, Berkeley-based Eion supplies farmers with a 1:1 replacement: crushed olivine, a mineral mined in Norway by its partner and investor Sibelco.
+
+Rain and soil acidity dissolve the olivine, which increases soil pH, improves soil health, and absorbs CO2 from the atmosphere. Ultimately, it ends up in rivers and makes its way to the ocean, permanently sequestering carbon. Application levels will vary but are typically around one ton per acre.
+
+Founded by Dr. Elliot Chang and Adam Wolf in 2020, Eion calculates the carbon dioxide removed from the atmosphere through its mineral weathering process by measuring trace elements in the soil (‘soil fingerprinting’) such as magnesium, chromium, and nickel.
+
+Eion takes soil samples before the olivine is applied and monitors changes in the soil over time to quantify weathering and the CO2 removed in the process. Typically, 40-70% of the mineral dissolves six to nine months after application, going down to zero after one to four years, when it can be reapplied.
+
+Eion generates revenue by selling carbon credits to companies looking to offset their emissions, with prices generally in the $300-$400 [per ton CO2 removed] range, although for the Frontier deal the dollar amount is just under $420/ton.
+
+Asked when Eion would see the money, Pavlovic told AgFunderNews: “Revenues from this type of carbon project are recognized annually as credits are verified and delivered, so revenue is spread across the years until 2030.
+
+“Farmers receive a significant portion [of that revenue] that subsidizes their costs of using conventional ag lime – typically this reduces as applied costs in the range of 40-60%. The conventional lime budget can be 10% of the crop budget overall so it’s a significant saving for farmers to participate.”
+
+**Enhanced rock weathering: Permanence and scalability potential **
+
+While Eion’s business model relies on selling carbon credits, some of which have been deemed ‘worthless,’ the devil is in the detail, Pavlovic told us.
+
+“What people like about enhanced rock weathering is that the permanence and scalability potential is very high but project ramp-up complexity is low, meaning that a large amount of carbon removal can happen even in the next few years, as opposed to credits from direct air capture of carbon, which will take some years to ramp up given facility construction and production ramp-up time.
+
+“I’ll also point out that we don’t view other pathways as competitors. While they also remove carbon dioxide permanently, all of these pathways will be needed to meet our climate goals as a planet.”
+
+While the temptation for corporations buying credits on the voluntary carbon market might be to pick the cheapest option, they are now facing far more scrutiny, which is prompting interest in credits from firms such as Eion that can provide far more robust documentation to support its ISO-compliant methodology, claimed Pavlovic.
+
+“Most enhanced rock weathering (ERW) offtakes have been in the $300–400 range in the last year. We need to get to more reasonable scale to reduce fixed costs and generate more data that can be used to reduce dependency on physical measurement, which is a large part of the costs.”
+
+To place ERW credits in context of other carbon credits on the voluntary market, she said, “You have nature-based solutions such as forests and soils at $25-$100, biomass and biochar solutions at $100-250, ERW at $300-400, BECCS (Bioenergy with Carbon Capture and Storage) at $500-700, and direct air capture at $700-2,000. ERW also has higher permanence than soils and forest technologies; a criteria for Frontier offtake, for example, is that your tech must have 1,000+ year permanence.”
+
+Down the road, Eion is also looking at generating revenue from licensing its patented measurement technology to other players in the enhanced rock weathering space, said Pavlovic: “We are still evaluating that as a slightly different take on our existing go to market.”",agfundernews.com,2025-03-25,30,Enhanced rock weathering startup Eion secures $33m offtake deal,article,0.1878977821,30,37,40.84848485
+https://agfundernews.com/salad-giant-taylor-farms-acquires-beleaguered-ai-powered-weeding-startup-farmwise,true,Reports on a specific corporate action (acquisition) in a news-style format,Salad giant Taylor Farms acquires beleaguered AI-powered weeding startup FarmWise,"Taylor Farms had previously invested in FarmWise for the latter's AI-based, precision-weeding technology for farms.","California-based greens grown/salad producer Taylor Farms has acquired ag robotics company FarmWise‘s business in what the former said was “a natural fit for Taylor Farms as the company continues to adopt advanced solutions that benefit the produce industry at large.”
+
+Financial terms of the deal were not disclosed.
+
+The announcement comes on the heels of FarmWise—best known for its precision weeding technology—announcing a company restructuring and eventual winding down.
+
+Speaking to *AgFunderNews* last month, FarmWise CEO Tjarko Leifer said that ensuring service for existing FarmWise customers was the top priority. Taylor Farms reiterated that point this week, noting it will immediately begin transitioning the FarmWise business to ensure continuity of service for FarmWise’s Vulcan customers.
+
+So far as ag robotics adoption goes, weeding innovations are among the most popular new technologies. Large-scale operations like Taylor Farms now constantly battle herbicide resistance and labor shortages in addition to costs on the farm rising more generally.
+
+Weeds decrease crop yields in the US by an annual average cost of $33 billion, according to the United States Department of Agriculture. Meanwhile, consumer preferences are increasingly in favor of approaches that reduce or avoid chemicals.
+
+FarmWise’s Vulcan technology uses AI, computer vision and robotics to identify and remove weeds.
+
+[Quote about what Taylor saw in them]
+
+Taylor Farms—one of the largest ready-to-eat salad producers in North America, previously invested in FarmWise via the latter’s $45 million Series B round in 2022.
+
+Leifer emphasized his confidence in FarmWise’s technology over the long term: “The technology works. We save our customers a lot of money, and we’re confident that the technology can scale over time and be reliable.”",agfundernews.com,2025-04-04,20,Salad giant Taylor Farms acquires AI weeding startup FarmWise,article,0.1176726482,21,34,40.84848485
+https://agfundernews.com/uruguay-firm-the-land-group-expands-its-regen-ag-focused-asset-management-model-to-brazil,true,Reports on a specific business expansion with factual details.,Uruguay firm The Land Group expands its regen ag-focused asset management model to Brazil,"Part asset manager, part farmland operator, The Land Group acquires property and manages it with a variety of regenerative practices.","Uruguay-based The Land Group is expanding to Brazil with its real asset management model that relies on regenerative farming to deliver returns to investors.
+
+Part asset manager, part farmland operator, The Land Group acquires property and manages it with a variety of regenerative practices for institutional, family office, and fund investors. The firm currently has 40,000 hectares (just under 100,000 acres) under operation in Uruguay and Paraguay.
+
+Expanding to Brazil is the next obvious step, cofounder Francisco Roque de Pinho tells *AgFunderNews*.
+
+For starters, there is plenty of capital in Brazil. “There are many large institutional investors, a lot of family offices, a lot of capital available to invest,” he explains. “Of course, most of that capital is invested locally, but if we manage to tap into even a small part of that, we should definitely be talking to those investors.”
+
+Brazil is also an agricultural powerhouse: It is the world’s fourth-largest grain producer and second-largest exporter of the crop, in addition to being the world’s largest beef exporter.
+
+“Most people in the country have some connection or exposure to agriculture, says Pinho. “Not necessarily regenerative, but agriculture is part of their culture, which helps explain the investment opportunity.”
+
+Adjacent to Uruguay, Brazil shares many cultural characteristics with The Land Group’s home country, too, which makes the initial approach to investors easier, he adds.
+
+All of which makes for an ideal environment in which to expand. “Brazilian investors are generally familiar with and often have extensive experience in agriculture and natural resources, which makes them well positioned to recognize the opportunity to create long-term value through investments in regenerative farmland,” says Pinho.
+
+**Scalable and profitable practices**
+
+The Land Group was born about a decade ago, when Founders Pinho and Joaquín Labella started restoring distressed assets in South America on behalf of European family offices.
+
+“Over time, we realized that we needed to take some measures—what for us were common-sense measures—to improve the soils in our lands, because they’d been degraded by poor management over many years,” Pinho tells *AgFunderNews*.
+
+For example, some land had undergone 10 years of soybean planting and harvesting without any rotation, leading to heavily degraded soils. Pinho and Labella introduced livestock and a multi-paddock rotational grazing strategy to the land. They officially launched The Land Group in 2016.
+
+Since then, the firm has evolved from restoring degraded lands to contributing “at scale” to the conversion of conventional farmland into regenerative.
+
+“We found that the best way to do that is by focusing on regenerative practices that are, one, scalable, and, two, more profitable for our clients.”
+
+This is important, he adds, because some regenerative practices may be attractive but not scalable or profitable. “It’s hard to convince an investor to remain small and give up returns to be more sustainable,” he says.
+
+“For most of our clients today, priority number one is to have the assets more productive, and of course all the sustainability that comes with that is a great plus. But there’s no sacrificing one for the other.”
+
+“Our model has always been what we call ‘separately managed accounts,'” says Pinho. “We are not managing investment funds today. Instead, each investment is a separate account managed according to the needs of our specific client for a specific asset or group of assets.”
+
+For Brazil, The Land Group is in discussions for this model as well as “more standard investment funds,” he adds.
+
+While he’s not sure yet which will prevail (“We might end up doing both”), he says there is a huge opportunity in Brazil to convert conventional land to regenerative.
+
+“Through the conversations we’ve had, we’ve started gaining access to interesting opportunities to work on existing assets in Brazil—assets that already operate conventionally and where growers or owners are interested in converting them to regenerative,” he adds. “That sits well with us because it’s a large part of our work and is how our business was born.”",agfundernews.com,2025-03-31,24,Asset management firm The Land Group expands to Brazil,article,0.169243246,30,32,40.84848485
+https://agfundernews.com/agrinovus-ceo-on-why-his-agbioscience-glass-is-always-half-full-pessimists-sound-smart-optimists-make-money,false,Reports on a specific event (AgriNovus CEO interview) with news-style reporting,"AgriNovus CEO on why his agbioscience glass is always half full: ‘Pessimists sound smart, optimists make money’","Times are undeniably hard, but some of the best companies are built in the hardest times, says AgriNovus Indiana CEO Mitch Frazier.","The latest AgFunder data suggests the precipitous drop in agrifoodtech investment since early 2022 may finally be leveling off. However, deal counts are down and a good percentage of venture rounds are flat or down rounds, observes the CEO of AgriNovus, a nonprofit dedicated to growing the agbioscience economy in Indiana.
+
+But amid all the uncertainty over trade, interest rates, lower commodity prices and the grim funding environment, says Mitch Frazier, “My worry is that we see the challenge and don’t find the opportunity. As the quote goes, ‘Pessimists sound smart and optimists makes money.’”
+
+Times are undeniably hard, both for farmers and growers and for startups trying to raise money, he adds: “But some of the best companies are built in the hardest times. And when you sit back and look at things on a two-, three-, four-year basis, I actually feel pretty bullish.
+
+“Right now, the cost of production and current market prices are roughly the same, so there’s not a lot of margin, particularly in row crops, with challenges around tariffs and trade adding complexity. But this just means that against this backdrop, everyone in the ag bioscience ecosystem has to be really intentional about what problems need to be solved.
+
+“The companies who emerge from this, those that either find their home in a bigger company or find their home with a venture backed cap table, will be the ones that can deliver improvements to net cash farm income.”
+
+**Expect more consolidation**
+
+In this environment, he predicts, “We’re going to see corporates with cash on the balance sheet and others with cash on the balance sheet begin to look at strategic acquisitions, and we’re going to see consolidation. We’ve already begun to see that. Over the last couple of years, you’ve seen John Deere make moves, we’ve seen Corteva make moves, we’ve seen others make moves.
+
+“We’re also going to see companies focus on getting to profitability sooner, which may mean slower growth, but we’re still going to see really promising venture-backed companies that meet the model for the investors’ thesis. We’re still going to see great companies get funded, although I think we will see corporates taking more of a role.”
+
+But if input costs are going up and crop prices are going down, leaving many farmers between a rock and a hard place, are they going to be in a position to pay upfront for what agtech startups are offering, even if such innovations will save money in the long haul?
+
+It’s a fair question, says Frazier, noting that returns on many row crops were negative in 2023 and 2024. “But when you look on a 20-year basis, adjusted for inflation, net cash farm income is still above the 20-year average. I don’t say that to minimize the challenge and the reality that exists on the farm, but austerity creates opportunity.”
+
+**Addressing the shortage in skilled labor**
+
+One obvious area of opportunity is tech addressing the perennial shortage in skilled labor, he says.
+
+“Look at what we saw from John Deere at CES. It announced three critical innovations around autonomy: One around autonomy for large ag tractors, one around autonomy in construction, and one for commercial mowing.
+
+“Jahmy Hindman, CTO of Deere, did a beautiful job highlighting the struggle to find skilled labor. There are roughly 2.4 million farm jobs that need to be filled annually, while 88% of contractors struggle to find skilled labor in construction, and we see this challenge across the economy.
+
+“We remain below 5% unemployment nationally, which most economists consider as roughly full employment. So the reality is that we don’t have more people to bring into the workforce; there isn’t a large bastion of workers to fill these jobs. Therefore we have to turn to innovation to solve this problem.”
+
+He adds: “I think this labor piece sits above trade, sits above the current interest rate environment, sits above the tough fundraising environment. It is one that I think is universal and will create significant opportunity for innovators who can offer solutions.”
+
+“You see companies like Deere doing it, but we also see companies like Solinftec [disclosure, AgFunderNews’ parent company AgFunder is an investor], a Brazilian ag tech company which established its US HQ at Purdue Research Park in West Lafayette in 2019.
+
+“Think of it as an autonomous solar powered crop scout and sprayer. You can spray crops [without people] but you can also use autonomy and automation to identify [issues in the field] rather than sending an agronomist. Where a problem is persistent, innovation will seek to solve it.”
+
+TerraForce is another startup from Indiana addressing the labor shortage, he says. “[Founder] Michial Jacob saw all these watermelons growing in Knox County and would see teams of people out there harvesting them, so he went to the farms and said, Hey, this looks like a super laborious task, what would make a difference?
+
+“So he built a robotic harvester that uses AI to identify whether watermelons are ripe and ready for harvesting and then picks the fruits [with very little human oversight]. Where companies like this can provide a clear line of sight from where they are to where they need to be, they will attract funding.”
+
+Liberation Labs, which is building a state-of-the-art biomanufacturing complex in Richmond, Indiana, has secured significant funding over the past couple of years, both from private investors and government-backed loans, because it is providing enabling tech for the next generation of bioproducts at the scale and cost structure that’s needed, says Frazier.
+
+“We also saw [Indianapolis-based precision spraying startup] Smart Apply get acquired by John Deere in 2023 because it demonstrated clear value.
+
+“We also see big companies prioritizing investments in areas they know will grow. In early February, Ingredion committed $100 million to invest in its Indianapolis operation [which makes specialty starches from corn]. And that’s great for farmers growing corn.
+
+“Same with Liberation Labs, which is using dextrose [from corn] to fuel its fermenters. Identifying new opportunities to use existing commodity crops is really important.”
+
+**Make America Healthy Again (MAHA)**
+
+As for the Trump Administration’s MAHA (Making America Healthy Again) agenda, HHS secretary RFK Jr’s crusade against seed oils has frustrated some row crop farmers in the Midwest. However, in general, it’s a bit too early to say what it will mean for Indiana’s agrifood ecosystem, says Frazier.
+
+“I don’t think anyone knows at this point exactly what it will mean. But I do think there’s huge opportunity here for innovators, for farmers, for the ag bioscience economy at large, to benefit from this growing interest in the relationship between food and health.”
+
+Stepping back, he says, “What is interesting in the food-is-medicine world is that Indianapolis is home to the nation’s largest medical school (Indiana University School of Medicine), the US headquarters of the second largest independent animal health company in the world (Elanco), Eli Lilly, the world’s most valuable human pharma company, Elevance Health (formerly Anthem), the nation’s second largest health insurer, and Corteva, the largest pure play ag company.
+
+“There’s no other metro in the world that is better positioned to solve food as health. And on top of this, we have the universities… Purdue University, Indiana University, Notre Dame, The Rose–Hulman Institute of Technology, that are a stone’s throw away, so there’s a massive opportunity there.”
+
+**Regulatory bottlenecks: ‘We have to have a predictable, agile, science-based regulatory system’**
+
+That said, the regulatory environment facing innovators in food or ag remains challenging, he acknowledges.
+
+Should RFK Jr. eliminate the self-affirmed GRAS pathway, for example, it will take longer for food companies to get new ingredients into the US market (although legal experts say this could take years and Congressional action – read more here).
+
+Similarly, sweeping staffing cuts at federal agencies including the FDA, the USDA and the EPA have raised concerns that the regulatory process for approving new crop protection products, for example, could take even longer.
+
+“The conversations we’ve had with leaders in animal health and plant science have identified a need to vastly improve the predictability and speed of the regulatory system,” says Frazier. “And this is something we must solve if we’re going to bring innovations to market. We have to have a predictable, agile, science-based regulatory system.”
+
+**Indiana startups to watch**
+
+There are scores of exciting startups in the agbioscience space in Indiana, says Frazier, but a few to watch include:
+
+**Insignum AgTech **uses gene editing to turn on native pigments that can alert farmers to stressors impacting crops and help them take action before damage has been done.
+
+**ReproHealth Technologies **(tagline, ‘We bring the IVF lab to the farm’) has developed an innovative form of Assisted Reproductive Technology (ART) for bovine production.
+
+**NanoBio Designs** provides rapid, onsite, and cost-effective DNA testing services for seed suppliers and grain distributors via portable detection platforms, says Frazier. “They can do a strip test and accurately determine if this corn is GMO or non GMO. It’s basically bringing PCR level testing to a grain elevator.”
+
+**Gripp **is a startup launched from DIAL Ventures, an innovation initiative launched by Purdue University with High Alpha Innovation, that has built an equipment tracking app allowing farmers and growers to log preventative maintenance schedules, routine audits, usage history, and current locations without manual record keeping.
+
+The company recently announced a $1.5 million pre-seed round of funding to accelerate market expansion through product development, sales and marketing programs and strategic partnerships. says Frazier. “Gripp is a really interesting company that uses QR codes on equipment, on any a",agfundernews.com,2025-04-01,23,"AgriNovus Indiana: Pessimists sound smart, optimists make money",article,0.26812306,51,68,40.84848485
+https://agfundernews.com/perfect-day-hit-with-lawsuit-from-organic-anti-gmo-groups-over-animal-free-dairy-claims,true,Reports on a specific real-world event (lawsuit) with news-style reporting,"Perfect Day hit with lawsuit from organic, anti-GMO groups over animal-free dairy claims","Perfect Day whey protein contains a significant amount of residual fungal protein from the GM host microbe, claims new lawsuit.","Perfect Day, a startup pioneering the production of whey proteins via precision fermentation, has been hit with a lawsuit alleging it is misleading consumers about its animal-free dairy products.
+
+The complaint focuses on beta-lactoglobulin, a whey protein (brand name ‘ProFerm’) that Perfect Day produces from a genetically engineered strain of the filamentous fungus *Trichoderma reesei. *The ingredient is the subject of an FDA no questions letter issued in 2020 affirming its GRAS (Generally Recognized as Safe) status.
+
+In a complaint filed in the District of Columbia, plaintiffs the Organic Consumers Association and Toxin Free USA argue that “Perfect Day markets ProFerm as safe, environmentally friendly, identical to cow-derived whey protein, capable of creating milk identical to cow’s milk—including its nutritional profile—and free from genetically modified organisms. The reality is markedly different.”
+
+According to the plaintiffs, tests conducted by The Health Research Institute (HRI) show that ProFerm contains a significant amount of residual fungal protein from the genetically engineered host microbe.
+
+**Plaintiffs: Fungal protein levels are higher than stated**
+
+While Perfect Day’s GRAS notification claims that tests by the Food Allergy and Resource Program (FARRP) at the University of Nebraska-Lincoln indicate that ProFerm contains up to 6.7% fungal protein, the plaintiffs allege the figure is far higher.
+
+“Advanced testing reveals that 86.6% of the product consists of fungal proteins,” a figure that some industry sources says seems unlikely given that such a high fungal protein content would have an obvious sensory impact.
+
+Similarly, the wording of the lawsuit is inconsistent, as one section says “testing reveals that 86.6% of the *product* consists of fungal proteins,” implying that the bulk of the product by weight consists of fungal proteins, whereas another section says “86.6% of the *proteins* in ProFerm are fungal proteins” which could mean the fungal proteins’ percentage of the overall product by mass is much lower than 86.6%.
+
+For example, if there are seven different kinds of proteins in ProFerm, and six of them are fungal, that might represent 86% of the proteins, but if the fungal proteins only account for a tiny fraction of the mass of the product, Perfect Day’s contention that fungal residues only account for up to 6.7% of the product (by weight) could be accurate.
+
+However, HRI chief scientist John Fagan, PhD, told *AgFunderNews* that the testing showed that the product comprised primarily fungal proteins “by weight.”
+
+**Fungal metabolites**
+
+According to the lawsuit, “Another group of waste byproducts in ProFerm consists of fungal compounds… which are likely byproducts and metabolites produced by the GMO during fermentation,” adds the complaint.
+
+Most of these fungal proteins and compounds “are not known in scientific literature and have never before been studied as part of the human diet,” claim the plaintiffs. “Their toxicity, allergenicity, effect on nutrition and microbiome function, and safety for human consumption are unknown.”
+
+HRI’s analysis also highlights nutritional differences between cow’s milk and ‘animal-free milks’ on the market containing ProFerm, although the brands referenced in the lawsuit do not claim to have an identical composition to cow’s milk. Strive Freemilk, for example, spells out on the front of pack how it *differs* nutritionally from regular cow’s milk (more protein, less sugar).
+
+Finally, the plaintiffs take issue with Perfect Day’s characterization of ProFerm as non-GMO as it is “the product of a GMO,” although US food labeling laws do not require products that contain no detectable GM material to be labeled as bioengineered, something Perfect Day notes on its website: “Genetic engineering is part of our process, but there’s no detectable genetic material present in our protein.”
+
+**Perfect Day GRAS notice: ***T.reesei* has long history of safe use
+
+*T.reesei*has long history of safe use
+
+Perfect Day did not respond to a request for comment from *AgFunderNews, *but has repeatedly explained that its host microbe is “completely filtered out” of the final beta lactoglobulin product, telling Green Queen last year that it questioned the “methods and materials” used by HRI to test samples of Bored Cow (an ‘animal-free’ milk containing Perfect Day’s protein).
+
+In its GRAS notification to the FDA, Perfect Day notes that FARRP determined that the beta lactoglobulin samples it tested did not contain “sufficient residual fungal proteins to present allergenicity concerns.”
+
+According to its GRAS notice, Perfect Day conducted a literature review and “found no reports that implicate *T. reesei* with human, animal, or plant disease or allergenicity among healthy adults. Perfect Day supports its conclusion using published scientific literature, the long history of safe use of *T. reesei* in industrial scale food enzyme production, and the results of bioinformatic analysis of *T. reesei* proteins conducted by the FARRP.”
+
+Further, “FDA’s GRAS Notice Inventory lists 17 notices involving production of both endogenous and exogenous enzymes using fermentation of genetically modified *T. rees*ei that have received no questions letters from the FDA,” added the startup.
+
+The plaintiffs say they are not mounting a class action or seeking damages but seeking seeking declaratory relief and an injunction to “stop the deceptive marketing of ProFerm,” find Perfect Day “in violation of the D.C. Consumer Protection Procedures Act,” and to cover their legal costs.
+
+**Attorney: ‘This is the first lawsuit I’ve seen vs precision fermented animal protein’**
+
+Rebecca Cross, founding partner at law firm Greenfare Law, told *AgFunderNews*: “This is the first lawsuit I’ve seen targeting a precision-fermented animal-free protein, but it’s not surprising. Any time a company challenges conventional food categories, it faces resistance from food groups tied to more traditional narratives.”
+
+She added: “Many of the claims in this suit seem disingenuous or selectively framed. For example, Perfect Day explains on its website that genetic engineering is part of its process. And the FDA requires companies using these proteins to disclose that they contain milk proteins because they’re allergenic.
+
+“I was really disappointed to see Kim Richman’s firm file this lawsuit. They position themselves as supporting animal welfare and going after a mission-driven company like Perfect Day, whose purpose is to reduce reliance on animal agriculture, does just the opposite.”
+
+**Perfect Day in ‘active discussions with a number of key partners’**
+
+Perfect Day—a pioneer in the animal-free dairy space—launched a series of consumer brands via its subsidiary The Urgent Company including Brave Robot Ice Cream, Modern Kitchen, and California Performance Co.
+
+Over time, however, the business became a costly distraction for Perfect Day, which was trying to forge partnerships with large CPG companies as part of a b2b strategy and did not want to devote resources to building its own consumer brands.
+
+In 2023, these brands were sold to a newly-created company called Superlatus, which *AgFunderNews* has been unable to reach for comment. Tomorrow Farms, owner of the Bored Cow animal-free milk brand (which features Perfect Day’s protein) did not respond to a request for comment on the status of the brand.
+
+Perfect Day announced a partnership with Unilever early last year to test a lactose-free frozen dairy dessert under the Breyers brand featuring Perfect Day’s whey protein, and told us earlier this year that it is “in active discussions with a number of key partners who will serve as anchor customers for our new plant [in India].”
+
+A spokesperson added: “We have several LOIs for product offtake with existing and new customers.”",agfundernews.com,2025-04-22,2,Animal-free dairy under fire as Perfect Day hit with lawsuit,article,0.2391430975,37,50,40.84848485
+https://agfundernews.com/differential-bio-emerges-from-stealth-with-virtual-scaleup-platform-for-bioprocess-optimization,true,Reports on a specific event (startup emerging from stealth and raising funding) with news-style reporting,Differential Bio emerges from stealth with virtual scaleup platform for bioprocess optimization,Differential Bio—a startup with an AI-powered virtual scaleup platform to optimize biomanufacturing—has raised a $2.2m pre-seed round.,"Scaling bioprocesses is “notoriously slow and prohibitively expensive,” says Differential Bio CEO Christian Spier. “We’re here to change that.”
+
+Emerging from stealth this week with €2 million ($2.2 million) in pre-seed funding, the Munich-based startup has developed a platform integrating AI, microbiology, and lab automation to help firms cut costs and de-risk the biomanufacturing scaleup process.
+
+The round was led by Ananda Impact Ventures and ReGen Ventures with participation from Carbon13, Climate Capital, Better Ventures, CDTM Ventures, and angel investors, and will help Differential Bio expand its platform and team and attract new clients in food, cosmetics, and specialty chemicals.
+
+*“Biomanufacturing is constrained by a scaling crisis. By leveraging machine learning on extensive phenotypic and bioprocess data, Differential has the potential to redefine biomanufacturing at scale by providing a step function reduction in cost and time to commercialization*.” **Tom McQuillen, partner, ReGen Ventures **
+
+**De-risking the scaleup process**
+
+Three core innovations underpin the platform, said Spier:
+
+- Advanced microbiology to miniaturize fermentation processes
+- Robotics to automate lab workflows and generate high-quality data
+- AI algorithms to simulate and optimize bioprocesses virtually
+
+In combination, they minimize reliance on costly and resource-intensive physical experiments and deliver precise insights into factors such as biomass growth rates, metabolite production, and cell viability, he explained.
+
+“The outcome? Faster optimization cycles, significant cost reductions through automation, and enhanced profitability thanks to higher yields and improved process efficiency.”
+
+**Probiotics case study**
+
+As an example of its virtual platform in action, Differential Bio worked with a client to transition a microbial strain from animal-based to plant-based growth media, achieving a 4x increase in biomass yield, boosting production efficiency, and delivering a 16% reduction in production costs.
+
+“This project showcased the platform’s ability to handle multi-objective optimizations,” CSO Dong Zhao explained. “We proved that sustainable biomanufacturing can enhance performance and cut costs simultaneously while achieving sustainability objectives.”
+
+**Self-driving lab**
+
+Speaking to *AgFunderNews* at the Future Food-Tech summit in San Francisco, Spier said: “The promise of data generation at scale and AI is huge. But to go from lab-scale to pilot to commercial scale, the cost per experiment increases exponentially. So you have to go to the micro scale to generate data and then bridge the gap to large-scale.
+
+“So we have a fully automated lab with liquid handling robots, and we use that rich data to train our models,” added Spier, a bioinformatician who is based in Munich but has lived and studied in the US.
+
+“We’re simultaneously looking at optimizing the media, the strain, the mechanical bioprocess, the downstream processing, and scale up.”
+
+When it comes to microbial fermentation, he said, finding cheaper alternatives to purified sugars such as glucose that will work as feedstocks for microorganisms is becoming increasingly important, and Differential Bio’s tech could help companies identify cheaper carbon sources that will work with their strains.
+
+“These side streams and waste streams [that could serve as alternative carbon sources] are complex and heterogeneous, but the potential is huge. We generate the phenotypic experimental data that the industry is lacking in house and map that so we can establish the connection between the microorganism and feedstock.
+
+“And then on the downstream processing side, which can also have a huge impact on profitability, we can work on process stability and for instance figure out how many cells survive after freeze drying [an important metric for probiotic bacteria, for example] and use that as training data for our model.”
+
+In short, Differential Bio can help firms de-risk their bioprocess at a small scale before they spend exponentially more money testing it at a larger scale, he said.
+
+According to Spier, Differential Bio has been working with multiple microbial strains including E. coli, yeast and lactobacillus and is now “onboarding customers in the mostly probiotic spaces, where we see a lot of demand, especially when it comes to next-generation probiotics.”
+
+**Business model**
+
+Initially, said Spier, “We are effectively doing the work for our clients, from data generation to modeling to optimization, and working directly with their proprietary strains, for example. We do that to show the breadth of our approach in a short period of time and generate case studies proving our optimization capabilities, next to expanding the capabilities of our technology (more strains, more bioprocesses, reduce data requirement over time).”
+
+Over time, however, the business model will evolve, he said. “We are launching the platform making it available to partners so that they can generate and learn from data in-house, without sharing sensitive data with us. We have a very easy to use web platform, a virtual experimentation platform, where you can drag and drop, adjust parameters and conduct virtual experiments. You don’t have to know any data science or have programming skills.”
+
+In general, said Spier: “Huge corporates have their own processes around data sharing, which can prolong decision cycles, but in general, there’s an understanding that the more you provide, information-wise, the higher the likelihood of success. There are also ways to work together if you don’t want to share data with us, though. So we can work with a closely related strain that is publicly available, for example.
+
+“We can also offer pre-trained models that you can use to fine tune to your strain and apply to your use case, and we never see your data.”
+
+**‘We need data’**
+
+Stepping back, he said, there are multiple enabling technologies that can improve the economics of biomanufacturing, from new tools to domesticate a broader array of microbial hosts (Wild Microbes), to cheaper and more sustainable feedstocks (Hyfé), cell-free production (Debut), continuous processing (Pow.bio, Cauldron), novel bioreactor designs (Biosphere), AI/ML to help optimize cell lines and bioprocesses (Triplebar), and more productive cells (Enduro Genetics).
+
+“I think non-model organisms [beyond the standard workhorses of biomanufacturing] have huge potential, including hosts that use carbon dioxide as feedstock [via gas fermentation].
+
+“But with all of these things, we need data. How do you do data driven optimization if you don’t have enough data? So that’s where we can help.”",agfundernews.com,2025-03-26,29,Differential Bio emerges from stealth to de-risk bioprocess scaleup,article,0.2083654325,36,46,40.84848485
+https://agfundernews.com/hoxton-farms-and-sumitomo-strike-strategic-partnership-to-bring-cultivated-fat-to-japan-apac,true,Reports on a specific business partnership with details about the companies involved and the implications.,"Hoxton Farms and Sumitomo strike strategic partnership to bring cultivated fat to Japan, APAC",Animal fat grown in a bioreactor could be heading to Japan following a partnership between UK-based Hoxton Farms and Japan’s Sumitomo Corp,"*[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Hoxton Farms.]*
+
+Pork fat grown in a bioreactor instead of a pig could be heading to Japan and other markets in Asia-Pacific in the coming years following a strategic partnership between UK-based cultivated fat startup Hoxton Farms and Japanese trading giant Sumitomo Corporation.
+
+Under the deal, the two parties will create partnerships with manufacturers to integrate Hoxton Fat into multiple food products from soups and sauces to savory pastries and processed meats.
+
+They will also work with Japanese regulators to secure the relevant food safety approvals aided by the Japan Association for Cellular Agriculture (JACA), a nonprofit advancing guidelines for the responsible adoption of cellular ag in Japan.
+
+*“Cell-based foods are an innovative source of protein that can help address future food security challenges without the need for animal sacrifice and with a lower environmental impact. We see Hoxton Farms’ cultured fat as a groundbreaking ingredient that contributes not only to better taste but also to sustainability*.” **Takeo Kojima, head of Sumitomo Corporation’s agri-innovation unit**
+
+**Market drivers for cultivated fat**
+
+“Asia is a pork market, but a very broken one, so we think Hoxton Fat is a really great fit for this market,” cofounder and CEO Max Jamilly PhD, told *AgFunderNews*.
+
+“Since the beginning, with the help of some existing partners in Japan, we have been exploring the possibility of partnerships here, and Sumitomo Corp is a very natural fit as they are one of the largest and most knowledgeable traders of pork with a business in pork meat and in pork fat as a separate input in processed meats, bakery, soup and sauces.”
+
+The main drivers for Sumitomo are a desire for healthier fats that still deliver the unique taste and functionality of animal fats and a desire to futureproof the supply chain, said Jamilly.
+
+Put simply, he said, demand for meat in Asia is steadily increasing, driven by rising income, urbanization and population growth, yet supplies are threatened by an array of challenges from disease (African swine fever massively disrupted the global pork market in 2018) to rising input costs, trade issues, and climate change.
+
+As for health, Hoxton Farms is able to customize the fatty acid profile, saturated fat content and flavor of its fats by moderating the cell culture media, process, and the cells themselves, said Jamilly.
+
+“*This collaboration presents significant benefits for Japan, as it enables Japanese stakeholders efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply*.” **Megumi Avigail Yoshitomi, president, JACA**
+
+**Unit economics, manufacturing and scaleup**
+
+Hoxton Farms—founded in 2020 by Jamilly (a synthetic biologist) and Ed Steele ( a mathematician and computer scientist)—is laser-focused on optimizing media formulations to get its porcine stem cells to grow as quickly as possible with high rates of differentiation (more cells that turn into fat) and high levels of fat accumulation.
+
+It has also developed proprietary bioreactors Jamilly claims enable it to scale up in a modular fashion with significantly lower capex and operating costs.
+
+And while the unit economics of cultivated meat can be challenging, he said, cultivated fat grows more quickly than muscle and is a “high-impact, low-inclusion rate” ingredient by comparison.
+
+“At the moment, we’re producing from our pilot site in London, but now that we’re building partnerships around the world, we’re looking at establishing manufacturing partnerships with our customers as well,” said Jamilly.
+
+“We are very well placed to scale and come to market in partnership with our b2b customers who are very well-established CPG food players.”
+
+On the regulatory front, Hoxton is preparing to make a submission to regulators in the UK shortly, with applications in the US and Singapore expected to follow by the end of the year, he said. “We also working closely with JACA [to help navigate the regulatory process in Japan].”
+
+**Futureproofing the pork supply chain**
+
+According to Hoxton Farms, “Asia’s demand for meat is projected to increase by 78% by 2050, driven by rising income, urbanization and population growth.
+
+“This has already led to soaring food prices and concerns over supply stability due to climate change and disease,” added the firm, noting how the 2018 African Swine Fever outbreak in China forced it to cull 25% of the global pig population.
+
+“Consumers and food brands alike are seeking healthier, resilient and more sustainable alternatives that maintain the taste and culinary traditions of conventional meat.”
+
+**Further reading:**",agfundernews.com,2025-03-27,28,Hoxton Farms and Sumitomo partner to bring cultivated fat to APAC,article,0.1788243121,35,36,40.84848485
+https://agfundernews.com/east-asia-bets-on-biotech-as-downstream-innovation-lags-in-40-agrifoodtech-funding-plunge,true,Reports on a specific event (funding in agrifoodtech) with factual data and analysis.,East Asia bets on biotech as downstream innovation lags in 40% agrifoodtech funding plunge,Japanese agrifoodtech funding increased in 2024 thanks to a major deal in biomaterials and a handful of deals for restaurant tech.,"*[Disclosure: AgFunderNews’ parent company is AgFunder.]*
+
+Like most regions of the world, East Asia’s agrifoodtech industry suffered in 2024, posting a significant 40% year-over-year decline in funding, its lowest point in 10 years.
+
+Collectively, agrifoodtech startups in China, Japan, South Korea, Hong Kong, and Taiwan raised $1.2 billion in 2024, according to AgFunder’s 2025 Global AgriFoodTech Investment Report.
+
+However, that total does not tell the whole story for the subregion; the drop is mostly attributable to China.
+
+Excluding China, agrifoodtech investment in East Asia grew—albeit by a small amount—from 2023 to 2024 and was almost on par with 2019 funding levels.
+
+Japan’s agrifoodtech ecosystem performed particularly well, posting an increase in funding thanks to a major deal in biomaterials and a handful of growth-stage deals for restaurant tech and food delivery.
+
+**Positive growth for Japan led by Spiber**
+
+Japanese startups raised nearly $300 million in 2024, up 76% from 2023’s $164 million.
+
+AgFunder partner Manuel Gonzalez says the convergence of “abundant, low-cost capital, world-class technology, and deep market access creates a unique platform for growth” in Japan, “not only in food and agriculture but in other sectors of the economy.”
+
+Biomaterials startup Spiber‘s $65 million late-stage round contributed the most to Japan’s 2024 investment total, and was the only late stage company to close a round during the year.
+
+Spiber uses a microbial-fermentation process to “brew” protein and create alternative materials to plastic, leather, and other materials. The company, which has been active since 2007, is probably better known in fashion and beauty circles than food and ag, given its partnerships with the likes of Patagonia, The North Face, and Shiseido Japan, to name a few.
+
+Spiber is also responsible for a funding spike for the country in 2020, as the company raised more than half of that year’s total via two rounds. Thanks to those, Japan’s funding actually decreased in 2021, in contrast to trends around the rest of the world.
+
+After Spiber, the next-largest rounds in 2024 went to restaurant-focused tech: Dinii’s mobile ordering/management platform for takeout nabbed $52 million, while order-ahead service Peco Free scooped up $24 million.
+
+But there were other notable biotech rounds last year too, including fish-breeding platform Regional Fish, and Symbiobe, which leverages marine photosynthetic bacteria (microorganisms that live in the sea) to produce fertilizer, feed, and fiber alternatives.
+
+“Japan’s food security hinges on overcoming the limiting factor of energy cost—especially as agriculture shifts toward an unmanned, AI-driven future,” notes Gonzalez. “Today, the nation is undergoing a tech renaissance through the Rapidus semiconductor project and increasing investment in AI infrastructure. Investment is going to energy, tech, and a very dynamic M&A deal flow (44% YoY growth).”
+
+**The eGrocery gold rush peaks—then plummets**
+
+The East Asia subregion holds some of the world’s earliest adopters of eGrocery and food delivery. Startups in the region have raised some of the largest venture capital rounds ever seen in the space.
+
+Group-buying grocery platform Xingsheng Youxuan raised $3 billion in 2021 from the likes of Sequoia, Tencent, and others. The deal remains East Asia agrifoodtech’s top fundraise of all time.
+
+Given the COVID-19 background, the eGrocery spike in 2021 is not surprising and was followed by a steep decline (nose-dive, in some cases) in line with eGrocery trends around much of the rest of the world.
+
+However, East Asian countries were ahead of the curve for food delivery long before the Covid-19 pandemic made the format attractive to the masses; just look at South Korea’s farm-to-consumer eGrocery service HelloNature that raised $1.4 billion way back in 2014.
+
+Chinese instant-delivery platform ELEME was a notable early entrant to the online restaurants space, having raised two billion-plus-dollar rounds two years in a row (2016 and 2017).
+
+Times have changed.
+
+In the years since the Covid-19 pandemic, investment to eGrocery in the region has tumbled from more than $6 billion in 2021 to just $29 million in 2024.
+
+Top rounds in East Asia in 2024 suggest the category won’t be reliving its glory days anytime soon, as not a single eGrocery company showed up amid the top 20 rounds.
+
+**Self-sufficiency drives uptick in ag biotech investment**
+
+The ag biotech sector fared much better in 2024, with startups in East Asia raising $471 million across 47 rounds, up 29% from $367 million in 2023.
+
+China took the bulk of the funds, scooping up all but one of the top rounds (which went to Japan-based Regional Fish), renewed by encouraging national policies.
+
+China is aggressively pursuing biotechnology innovations, particularly when it comes to agriculture. As part of a push towards greater self sufficiency, the government unveiled a new strategic plan in February of this year that prioritizes ag biotech, breeding new seed varieties and use of AI in agriculture.
+
+The focus on self sufficiency is, of course, partly in response to continued trade battles with the US.
+
+South Korea, too, has pledged significant focus on biotech innovation, most notably with its bioeconomy plan for 2030 that in part aims to integrate biotech more deeply with agriculture. Some key initiatives include substantial investments in microbiome technology to develop eco-friendly fertilizers and pest control solutions.
+
+In a guest post last year, South Korean impact investor and AgFunder data partner Sopoong Ventures went as far as to name its country a future hub for global biotech.
+
+“The synergy between startups and established companies will drive technological innovations, creating a robust ecosystem that supports sustainable and efficient farming practices,” the company wrote.
+
+In particular, microbiome-related products and fermentation technologies that can improve crop yield are a special focus, according to Sopoong.
+
+For example, international food company CJ CheilJedang utilizes microbial fermentation for feed and fertilizers; the company acquired ChunLab (now CJ BioScience) in 2021.
+
+Other notable South Korean biotech startups include Microbalance, which is utilizing microbiome technology in diverse agricultural applications, and Kookmin Bio, which raised $2.5 million last year, and specializes in biohealth food and pharmaceutical research and development.",agfundernews.com,2025-04-10,14,Japan posts 76% YoY growth led by Spiber,article,0.2017912475,44,41,40.84848485
+https://agfundernews.com/driverless-bioreactors-the-future-of-biomanufacturing-is-lit-says-prolific-machines,true,"Reports on a specific company's technology and its application in biomanufacturing, presented in a news-like format.","Driverless bioreactors? The future of biomanufacturing is lit, says Prolific Machines","Optogenetics can deliver “unprecedented cellular control” in biomanufacturing, says Prolific Machines CEO Dr. Deniz Kent.","Rather than controlling cell function by adding expensive growth factors or other molecules to cell culture media in a bioreactor, California-based Prolific Machines exposes cells containing light sensitive proteins to light at specific wavelengths, a technique known as optogenetics.
+
+This can activate or deactivate certain genes, proteins, or cellular pathways, delivering “unprecedented cellular control” in biomanufacturing, CEO Dr. Deniz Kent told *AgFunderNews* at the recent Future Food-Tech summit in San Francisco.
+
+**Light: Cheap, and inherently sterile**
+
+For decades, “We’ve been using molecules—whether chemicals or proteins—to control cells, and they come with a bunch of problems,” said Kent, a stem cell biologist who cofounded Prolific Machines in 2020 with physicist and biomedical scientist Max Huisman PhD and computer scientist and ML engineer Declan Jones.
+
+In some cases, the issue is cost, he noted, with some growth factors used in therapeutic proteins (IGF, EGF), stem cell cultivation (FGF, TGF-β), tissue engineering (VEGF, PDGF), vaccine production (GM-CSF, IL-2) and gene therapy (FGF2, HGF) coming with hefty price tags.
+
+But this is not the only problem, he said: “You can’t control where these molecules go, and when they go where they go. Another issue is sterility [any component added to a bioreactor increases the risk of contamination], plus there are reproducibility problems because some of these molecules are biological in nature and so they are not consistent.”
+
+Light, by contrast, “is cheap, inherently sterile, reproducible, and can be controlled spatially and temporally,” he said.
+
+Another advantage of using light rather than molecules added to cell culture media to direct cellular activities is that it can potentially reduce downstream processing and purification costs post-harvest, as there are fewer media components you need to ensure do not end up in your final product, he says.
+
+**How it works**
+
+In a nutshell, Prolific Machines takes light sensitive proteins [of which there are thousands] and genetically attaches them to different targets inside the cell, explained Kent. “What we’ve invented is a way for machines to control some cellular biology specifically for the first time.”
+
+As the cells that Prolific Machines is focusing on are not naturally light sensitive, the only things that respond to light in the bioreactors are the targets that it has tagged with light sensitive proteins, enabling great precision, he said.
+
+“The whole beauty of the system that we’ve built is that you can perturb one part of it without perturbing the entire system, which leads to a lack of control.”
+
+He added: “So there’s three parts to what we do. The first part is we take light sensitive proteins and we tether them to various different targets inside the cell. The target could be any protein. Which protein you choose depends on what do you want to achieve. So you can tune metabolism, you can activate growth factors, you can control transcription, you can control secretary capacity.
+
+“The second part is hardware. So we build illuminators that are plug and play with existing bioreactor infrastructure. And then the third part is we have an AI algorithm that takes all of the sensor data, processes it, and makes predictions: What light pattern should I apply at this moment in time?
+
+“We’ve built systems where you can do online measurements every second, feed all of that data back into the model, and the model can experiment with different light patterns… and this is all heading towards the first generation of truly driverless bioreactors, where you won’t need to have expensive humans adding expensive molecules into the bioreactors.
+
+“You can just have a shared language between the bioreactors and the cells. And if you have that, then it simplifies the process dramatically.”
+
+**Therapeutic proteins an initial focus, but cultivated meat ‘still on the roadmap’**
+
+While Prolific Machines’ initial focus was on cultivated meat, it has since turned its attention to therapeutics, which presents more fertile ground in the short term, although Kent says he remains convinced that cultivated meat can and will happen.
+
+“We grew meat with light, mainly as a proof of concept to show it was possible, because a lot of people didn’t believe it would be possible when I started this,” he said. “So it’s absolutely possible. We’ve made over 30 meatballs growing with light, with no growth factors.
+
+“The reason our first application is therapeutic proteins is because they’re extremely expensive,” he added. “You can sell them for thousands of dollars per milligram and we found a niche in that space.”
+
+As for cultivated meat, he said, “I still very much believe that cultured meat is an inevitability. It is going to happen, and I believe that Prolific’s technology is best suited to make it happen. The reason I started the company is because I wanted to end the exploitation of animals for food and for scientific research, and so it [cultivated meat] is very much still on our roadmap.
+
+“The protein therapeutic work that we’re doing came first because there’s real low hanging fruit there, and we can become EBITDA positive quickly.”",agfundernews.com,2025-04-11,13,"The future of biomanufacturing is lit, says Prolific Machines",article,0.1845326321,30,31,40.84848485
+https://agfundernews.com/censoring-climate-in-ag-research-will-backfire-warns-the-breakthrough-institute,true,Reports on a specific event (potential cuts to agricultural research funding) with factual reporting and quotes.,"Censoring ‘climate’ in ag research will backfire, warns The Breakthrough Institute","The US will shoot itself in foot with indiscriminate cuts to federally-funded research referencing climate, warns The Breakthrough Institute.","Blocking federal funding for R&D projects mentioning ‘climate change,’ ‘greenhouse gas emissions,’ and related terms “would directly undermine US farmers’ competitiveness and long-term output,” warns a new report from environmental think tank The Breakthrough Institute.
+
+The Trump administration has already cancelled agricultural research projects funded by USAID, frozen funds for USDA’s Climate-Smart Commodities initiative, and proposed terminating USDA conservation projects that mention climate change.
+
+According to a leaked USDA memo the USDA’s agricultural research service (ARS) says agreements with terms such as “climate change” or “climate smart agriculture” should not be submitted to the “Exceptions Request to the Agreements Moratorium List.”
+
+It is unclear what this memo means, Breakthrough Institute director of food & agriculture Dan Blaustein-Rejto told *AgFunderNews*. “Our best interpretation is that it applies to grants and cooperative agreements that ARS has with universities and other institutions where they effectively contract out some activities, specifying that those agreements can’t be submitted in requests to exempt work from a moratorium or freeze.
+
+“As of now I don’t know of any specific labs or projects that have been cancelled or frozen for being climate-related,” he said.
+
+“However, it is clear that USDA’s other primary research agency, the National Institute of Food and Agriculture (NIFA), has had an indefinite freeze on accepting new grant proposals while all of its requests for applications are under review to ensure they align with the President’s executive orders. Many NIFA-funded projects involve ARS, so this freeze may affect their work if it continues.”
+
+*AgFunderNews* has contacted USDA for clarification on the memo, which Rep. Chellie Pingree (D) told her Instagram followers “makes zero sense.”
+
+“It’s not surprising that this administration would go after anything they deem ‘woke,’ or at all related to climate change,” she told Barn Raiser. “But to target basic terms that are fundamental to agricultural research is beyond the realm of reason. If these words are being used in a research project, then maybe its getting canceled, maybe it can’t be funded, it’s not even clear.”
+
+**Ag R&D can raise yields, lower input costs**
+
+The Breakthrough Institute estimates that up to $424 million in federal funding for climate-related food & ag projects could be at risk based on a review of 100,000+ federal grant records featuring climate-related keywords.
+
+“Many of the projects that mention these terms aren’t primarily about climate mitigation,” noted Blaustein-Rejto. “Instead, they aim to boost productivity such as by improving fertilizer efficiency, enhancing soil health, or increasing livestock feed efficiency.”
+
+And indiscriminately freezing funding for such projects would be hugely counterproductive, even if you don’t care about the environmental impact of farming and focus purely on economics, added Blaustein-Rejto, who conducted the analysis with Benjamin Goren.
+
+“Practices such as no-till farming and cover cropping can enhance soil fertility, improve moisture retention, and reduce erosion—outcomes that directly boost crop yields and decrease the need for costly inputs like irrigation and fertilizers. Federally funded research has played a key role in identifying when, where and how no-till and low-till farming increases yields and where adoption may be less beneficial.”
+
+Similarly, federally-funded research on nitrogen-fixing soil microbes could enable farmers to reduce fertilizer application rates, which would lower costs as well as reduce greenhouse gas emissions, argue Blaustein-Rejto and Goren.
+
+Meanwhile, research is needed to determine whether livestock methane reduction strategies could enhance feed productivity, they note.
+
+“Investing in productivity-enhancing R&D typically reduces emissions more cost-effectively and permanently than many efforts directly focused on helping farmers sequester carbon or reduce emissions. For farmers, improved seeds, practices, and technologies can raise yields, lower input costs, and increase resilience to pests, disease, and climate stress.”
+
+**Government programs support early-stage basic research **
+
+While the private sector has an incentive to invest in productivity-enhancing research, public R&D fills many critical gaps in private funding, they add. “Government programs support early-stage basic research; high-risk, high-reward efforts; projects that require coordination across many public and private actors; and projects that benefit smaller markets that the private sector poorly serves.”
+
+Historically, they claim, public R&D investments have spurred innovations such as hybrid crops, pest-resistant plants, and more efficient irrigation methods—critical drivers of productivity growth.
+
+“In particular, USDA should strive to better support early-stage initiatives that could dramatically increase yields and reduce food prices. These areas include developing low-cost and effective microbial fertilizers, livestock breeds genetically engineered to be disease-resistant, and next-generation solutions to reducing the amount of energy cattle lose as methane.”
+
+The Department of Defense pioneered work to support such high-risk, high-reward R&D in other fields, they observe. “USDA should follow their lead.”
+
+**Abrupt funding reductions disrupt multi-year projects **
+
+Ultimately, claim the authors, agricultural research requires sustained investment to generate meaningful innovations: “Abrupt funding reductions disrupt multi-year projects, squander past investments, and erode America’s competitive advantage in global agriculture.”
+
+Any reallocation of funds must therefore be “carefully done to avoid halting valuable research and wasting taxpayer funds as well as to ensure that funds are redirected toward promising research areas.”
+
+The report was published as Politico reported that USDA aims to cut roughly 30,000 employees, or about 30% of its workforce to “return the Department to a customer service focused, farmer first agency.”
+
+Further reading:",agfundernews.com,2025-04-16,8,Censoring climate in ag R&D will backfire - Breakthrough Institute,article,0.1990791393,35,43,40.84848485
+https://agfundernews.com/fermentation-will-power-next-wave-of-natural-colors-say-startups-as-fda-targets-synthetic-food-dyes,true,"Reports on a specific event (FDA targeting synthetic food dyes) with details and quotes, in a news-style format.",Fermentation will power next wave of natural colors say startups as FDA targets synthetic food dyes,Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic …,"Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic food dyes. However, natural pigments produced by microbes in fermentation tanks can outperform some botanicals on taste, consistency, and stability, claim startups in the field.
+
+Lycored and others have been using the fungus *Blakeslea trispora* to make beta-carotene (an orange pigment and bioactive) for years, while DDW (now part of Givaudan) uses the microalgae *Galdieria sulphuraria* to produce blue colors.
+
+However, several new startups have emerged in recent years arguing that food colors made via fermentation can deliver superior performance, especially for red hues, and provide a consistent supply of product that can be produced closer to end markets.
+
+**Michroma: Promising ‘remarkable stability across pH ranges and temperature conditions’**
+
+Speaking to *AgFunderNews* after FDA commissioner Dr. Marty Makary unveiled plans (although not formal rulemaking) to phase out petroleum-based synthetic dyes from the US food supply by the end of next year, Michroma founder Ricky Cassini said he was seeing “accelerated interest from investors and potential customers” in his precision fermentation platform.
+
+Michroma, which has operations in Argentina and the US, works with filamentous fungi that naturally produce red pigments, but uses the gene editing tool CRISPR to enhance yield and performance.
+
+“The reality is that many food producers currently don’t have suitable alternatives for synthetic dyes Red 3 and Red 40,” claimed Cassini.
+
+“The main options each come with significant drawbacks. Carmine provides comparable shade and stability, but, being extracted from the cochineal bug, it’s not suitable for vegetarian, vegan, kosher, or halal diets. Meanwhile, vegetable-derived colorants like beetroot extract lack the necessary stability and taste neutrality for many applications, especially in baked goods, dairy, and meat products.
+
+“Moreover, even if current natural dyes worked well enough in terms of performance, the supply wouldn’t be sufficient to solve the increased demand,” he claimed. “Natural colorants generally have much lower coloring power compared to synthetic food dyes, meaning larger quantities are needed to achieve the same effect [although several natural color suppliers now make more concentrated products enabling formulators to use less]. This makes a direct 1:1 replacement practically unfeasible on a global scale without innovative new solutions like ours.”
+
+According to Cassini, Michroma’s Red+ colorant can deliver “remarkable stability across pH ranges and temperature conditions that surpass both synthetic dyes and existing natural alternatives. Unlike plant-based colorants that often struggle with stability during processing, our fungi-derived pigments maintain vibrancy through pasteurization, baking, and extrusion.”
+
+Red+ delivers “exponentially more coloring capacity than beetroot powder, requiring significantly less product to achieve the same visual impact,” he added. “This translates to better economics and cleaner labels for food companies.”
+
+Michroma now has 20+ signed letters of intent from food companies and has completed over a dozen paid pilot projects, said Cassini, who is currently scaling production and navigating the color additive petition process in the US. “The feedback has been consistently positive, with several companies confirming that our colorants perform better than any other natural alternative they’ve tested.”
+
+“The timing of this FDA announcement couldn’t be better aligned with our mission.”
+
+**Chromologics: ‘We have successfully scaled our production’**
+
+Gerit Tolborg, PhD, CEO and founder at Danish startup Chromologics, also specializes in natural red pigments via fermentation with non GMO strains of filamentous fungi, although work is also progressing on yellow shades.
+
+“We have successfully scaled our production and signed an agreement with the Italian ingredient manufacturer Olon,” Tolborg told *AgFunderNews*. “We have also completed the majority of the required regulatory tests and have had several pre-submission meetings with the FDA. We are currently fine-tuning the formulation of our ingredient, and our plan is to submit to [regulators in] both the US and the EU.”
+
+She added: “We have completed several pilot scale campaigns with large global food manufacturers in different food application areas. Those campaigns validated at scale the great performance (pH and heat stability), color hue (great replacement for Red 3 and carmine), and ease of application (easily water soluble, low dosage needed, no off-taste) of our red color Natu.Red. In terms of cost in use, meanwhile, we are cost-competitive to carmine.”
+
+Aside from performance, fermentation-derived colors also offer some other advantages over botanicals including “consistent supply and quality throughout all batches and all year around, something that becomes more and more critical for our customers,” claimed Tolborg.
+
+“The low costs for synthetic dyes have presented a barrier to switch from synthetic food dyes to natural until now, but if this [phase out of synthetic food dyes] becomes mandatory, Natu.Red represents a great replacement for Red 3 and Red 40.”
+
+**Phytolon: ���We can unlock the full palette’**
+
+Israeli startup Phytolon, meanwhile, utilizes two strains of baker’s yeast, one modified to secrete a water-soluble yellow pigment and the other to secrete a water-soluble purple pigment.
+
+Phytolon can then combine the two to produce a wide range of colors from vibrant reds and pinks to oranges that are stable across a wide pH range, says the firm, which has submitted color additive petitions to the FDA for both colors.
+
+Labeling is still to be determined, but as the colors themselves are not GMOs (rather they are produced by GM baker’s yeast, which is filtered out of the final product) they will not be subject to bioengineered food labeling laws in the US.
+
+Phytolon has pilot facilities in-house but has struck a deal with a contract manufacturer to produce its pigments at industrial scale.
+
+“We use the same metabolic pathways to make the colors that you can find in beets or prickly pears,” said cofounder and CEO Halim Jubran, PhD, who has been working with Ginkgo Bioworks on optimizing its yeast strains to achieve titers it claims can make it cost competitive with natural colors extracted from plants, but with higher levels of purity, no off tastes, and a more sustainable, reliable supply chain.
+
+“Due to the lack of any plant residuals in the colors, we see an advantage in performance without the off tastes that can come especially when you use [plant-based natural] colors in large amounts,” he told *AgFunderNews*.
+
+The purer the color, he said, “the less undesired interaction it brings with the food matrix, which also means increased stability of the color. So red velvet cake is a good example of an application where right now, most companies still use synthetics and we think we have the best alternative solution.”
+
+Jubran is working with large food companies including Rich Products, which is exploring using Phytolon’s colors in icing, toppings, and baked goods. “The high production efficiency of our fermentation technology puts our colors in the forefront of cost efficiency among current natural colors in the market. And by combining our two end-colors, we can unlock the full palette.”
+
+**FDA commissioner: ‘Let’s see if we can do this without any statutory or regulatory changes’**
+
+The FDA is:
+
+**Initiating the process to revoke authorization****for two synthetic food colorings**—Citrus Red No. 2 and Orange B—within the coming months.**Working with industry to eliminate six remaining synthetic dyes**—FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2—from the food supply by the end of next year.**Authorizing four new natural color additives**in the coming weeks, while also accelerating the review and approval of others (calcium phosphate, Galdieria extract blue, gardenia blue, butterfly pea flower extract).**Requesting food companies to remove FD&C Red No. 3**sooner than the 2027-2028 deadline previously required.**Partnering with the National Institutes of Health (NIH)**to conduct comprehensive research on how food additives impact children’s health and development.
+
+Speaking at a livestreamed press conference on Tuesday afternoon, FDA commissioner Dr. Marty Makary said that taking petroleum-based food dyes out of the food supply “is not a silver bullet that will instantly make America’s children healthy, but it is one important step.”
+
+The food industry, which is currently facing a “patchwork of standards” as multiple states institute their own bans on select food dyes, has also “asked for clarity,” he said.
+
+Asked by a reporter if the FDA had struck a formal deal with leading food companies to phase out synthetic food dyes, and if so, why they did not appear on stage at the event, HHS secretary Robert F. Kennedy Jr. explained: “We don’t have an agreement; we have an understanding.”
+
+Dr. Makary said: “Let’s start in a friendly way and see if we can do this without any statutory or regulatory changes. But we are exploring every tool in the toolbox to make sure this gets done very quickly.”
+
+**CSPI: ‘They announced no rulemaking of any sort’**
+
+This went down badly with Dr. Peter G. Lurie, president of health advocacy group The Center for Science in the Public Interest: “It’s disappointing that Secretary Kennedy and Commissioner Makary would hold a press conference to announce the elimination of food dyes—only for reporters to learn that the only real regulatory moves here are to move to ban two rarely used dyes, Citrus Red 2 and Orange B, within the coming months.
+
+“They announced no rulemaking of any sort to remove the remaining six numbered dyes. Instead, we are told that the administration has an unspecified ‘understanding",agfundernews.com,2025-04-23,1,Fermentation in focus as FDA targets synthetic food dyes,article,0.2701763444,46,49,40.84848485
+https://agfundernews.com/compound-foods-launches-ingredient-platform-to-future-proof-coffee-and-cocoa,true,Reports on a specific business development (Compound Foods launching an ingredient platform) in a news-like format.,Compound Foods launches ingredient platform to future proof coffee and cocoa,"Compound Foods, the startup behind the ‘Minus’ beanless coffee brand, has moved into the b2b arena with an ingredients platform.","Compound Foods, the San Francisco-based startup behind the ‘Minus’ beanless coffee brand, has moved into the b2b arena with an ingredients platform offering cocoa, coffee, and chocolate alternatives to manufacturers looking to “future proof” their supply chains.
+
+With prices going up and availability becoming more unpredictable, many formulators are looking to reduce the amounts of these ingredients they use in a given formulation and make up the difference with alternatives, founder and CEO Maricel Saenz told *AgFunderNews*.
+
+“B2b was always in our plan, because large scale transformation is always going to be at the b2b level,” said Saenz, who first showcased her tech via a ready to drink (RTD) beanless cold brew in 7.5oz cans. She has since pivoted to selling a powdered instant oatmilk latte positioned as a protein-fortified, lower-caffeine product with l-theanine.
+
+“From the beginning though, we felt it was important to have a consumer brand [Minus], because we wanted to get feedback from consumers, so that when we’re talking to larger partners, we can not only demonstrate that we can produce high quality products at scale, but that consumers accept them.
+
+“But it is also a case of where to focus resources. RTD is a difficult and crowded segment and it was a case of do we want to basically be a CPG company and focus on scaling this brand at retail, or do we want to use our consumer products like a business card when we’re talking to [b2b] partners, as in, ‘This is what a finished product could look like.’”
+
+According to Saenz: “There’s a big opportunity in ingredients, so think of ice cream or granola companies that use coffee, cocoa, or chocolate as an ingredient.”
+
+*“Coffee and cocoa are at a breaking point. Compound’s platform is a critical tool for food brands looking to adapt, and thrive, in this new reality*.” **Shuo Yan, partner, Lowercarbon Capital **
+
+**Formulation **
+
+The firm, which has reverse engineered coffee, cocoa, and chocolate, has built an ingredient database that attempts to replicate these foods at a molecular level, and has also built some expertise in fermentation to develop more complex flavors, although this adds extra costs, said Saenz.
+
+“We’ve developed a database of strains and many different processes that help us get the complexity that you find in high quality coffee, for example. But we can also process our ingredients without using fermentation if we want to go for more cost-effective alternatives.”
+
+She added: “The important thing is that we have the building blocks to play with so that we can work with companies that might have very specific requirements of what they want in a taste and cost profile, and we have the capabilities to design products for them.”
+
+Like fellow beanless coffee firm Atomo [disclosure: *AgFunderNews*’ parent company AgFunder is an investor in Atomo], Compound Foods has also validated a broad range of ingredients that can work in its formulations such that if the supply of an ingredient it currently uses is threatened, it can switch it out with something else without huge difficulty, said Saenz.
+
+“It’s all about having a diversified supply chain so if one of our ingredients is at risk, we can go to our database and say, here’s three or four alternatives we can use.”
+
+**Manufacturing**
+
+As for manufacturing, she said, while there is IP in the formulations and processes, the equipment required to produce Compound Foods’ beanless ingredients (instant coffee, coffee concentrate, and cold brew, plus cocoa powder, cocoa extender, chocolate compound) is not proprietary, and they can be produced by co-packers.
+
+“It has been our strategy from the beginning to use co-manufacturers to scale and we’ve designed our products and our processes to fit within existing food manufacturing capabilities.”
+
+The coffee alternatives are made with date seeds, chicory, sunflower seeds, carob, and grape seeds; while the cocoa alternatives are made with carob, mesquite, spent grain, sunflower lecithin, and cascara (what remains after the beans are removed from coffee cherries).
+
+While scores of startups have recently piled into the beanless coffee and cocoa space as the supply chains for both ingredients have become increasingly challenged and demand continues to exceed supply, the surge of activity is good for the entire space, claimed Saenz.
+
+“There are a lot more solutions in cocoa than there are in coffee, which is more complex and where I believe we play best. But our expertise in this space has allowed us to move more quickly into the cocoa space, which we started working on in about the middle of last year, because we could leverage a lot of the work that we did on our coffee, which actually tastes a little bit like cocoa.”
+
+**Messaging**
+
+As for messaging, it depends on the audience, said Saenz, who has raised about $10 million to date from investors including Lowercarbon Capital, Bossa Invest, One Way Ventures, Collaborative Fund, and Ulu Ventures.
+
+If you are talking to industry partners, it’s all about cost, taste and performance, she said. For consumers, who are largely unaware of the threats to the coffee and cocoa supply chains, it’s all about offering an immediate benefit, she said. In the case of Minus beanless oatmilk lattes, for example, they key callouts on pack are less caffeine, added protein, and l-theanine.
+
+“Consumers are not leaving coffee because of concerns about sustainability or taste,” said Saenz. “They love it. The people that are leaving it are avoiding it or drinking less because of how it makes them feel, because too much caffeine makes them jittery, anxious, and it affects sleep.
+
+“By offering some protein, less caffeine, and l-theanine for smoother caffeine absorption [in the Minus oatmilk latte mix] we have a very solid value proposition, and we’re getting really great feedback.”
+
+**Further reading:**",agfundernews.com,2025-04-24,0,"Compound Foods launches beanless cocoa, coffee, ingredients",article,0.2044361544,40,47,40.84848485
+https://agfundernews.com/vc-predictions-for-developing-markets-climate-resilience-agrifintech-and-super-specialized-startups,true,"Reports on predictions and trends in agrifoodtech investment, a specific topic with a clear timeframe (2024/2025) and expert opinions.","VC predictions for developing markets: Climate resilience, agrifintech, and 'super-specialized' startups","While agrifoodtech funding grew in developing markets in 2024, 2025 is looking more uncertain due to Trump, tariffs, and trade, say investors","Agrifoodtech investment grew sharply in India, Mexico, Vietnam and some other developing markets in 2024 against a 4% decline in global funding. However, the picture in 2025 is a looking a little more uncertain, in no small part due to “Trump, tariffs, and trade” as Mark Kahn at agrifoodtech investor Omnivore puts it.
+
+“Geopolitical risks, such as the growing US-China tensions, could disrupt global commodity trade and lead to protectionist policies. Furthermore, food inflation and supply chain instabilities may push governments toward interventionist policies, affecting startups in food processing, logistics, and farm-to-fork models,” predicts Kahn, one of several agrifoodtech investors surveyed by *AgFunderNews* for its new agrifoodtech investment report into developing markets, launching tomorrow.
+
+Moreover, “further weakening of the global macroeconomy and tightening liquidity could adversely impact investor sentiment and capital availability for agrifoodtech startups, especially in longer gestation spaces such as novel food systems, agribio and synthetic biology,” warns Shruti Srivastava at Avaana Capital.
+
+Indeed, increased geopolitical tensions and trade restrictions “will inevitably adversely affect businesses in developing markets,” predicts Maurice Scheepens at Dutch entrepreneurial development bank FMO, while currency movements and protectionism in developed markets could lead to “increased reluctance to invest overseas,” says AgFunder’s Asia director John Friedman.* [Disclosure: AgFunder is AgFunderNews’ parent company.]*
+
+That said, there are solid grounds for optimism, says Friedman, who predicts that the “strong exit pipeline in more mature markets like India will boost confidence and put a positive spin on recent negative news flow.” Similarly, he says, “Southeast Asian startups are going back to basics, proving the fundamentals, and attracting fresh capital to validate the investment opportunity.”
+
+“Increasing urgency for climate-adaptation solutions on the back of climate volatility could also increase agrifoodtech activity in developing markets where climate challenges threaten agricultural supply chains and farm incomes,” says Kahn at Omnivore.
+
+With more “climate disasters” likely, meanwhile, “I would hope and expect to see alignment between capital, innovators, enterprises and policy on building, supporting, deploying and scaling climate-smart solutions for food and nutrition security globally,” adds Srivastava at Avaana Capital.
+
+**Where is the smart money going?**
+
+Looking ahead, Friedman at AgFunder expects “to see China re-emerging as a technology leader with a big announcement either in capability or policy breakthrough, if not necessarily headline funding amounts,” while Bernardo Milesy at GLOCAL expects to see “integration platforms, consolidation in the precision ag space, new data management tools for farming and the supply chain, and new ag insurance solutions.”
+
+Juan Martin Ninfea at Pampa Start Venture Capital expects to see more activity in AI and biologics in developing markets, meanwhile. “The trend is clearly AI. In addition to biologics, which is seeking to consolidate itself in a more sustainable stage, we see some [investment] cases with hardware or machinery usually discarded by VCs.”
+
+He also expects to see continued interest in marketplaces and supply chain innovations dues to the nascency of the ecosystem.
+
+“AI-driven agtech should attract the most capital in 2025, particularly platforms that combine predictive analytics, interoperability, and embedded finance,” said Ariadne Caballero at Latin American VC SP Ventures. “New chemistry and biologicals should also draw serious funding but with a stronger focus on regulatory-ready, scalable products that prove ROI under tough field conditions.”
+
+On a regional basis, 2025 “will be the best vintage ever for agrifoodtech in Latam,” predicts Francisco Jardim at SP Ventures. “Capital scarcity, high quality entrepreneurs and strong maturity of multiple technology trends create the most fertile environment of our generation.”
+
+**A shift from the Silicon Valley VC model?**
+
+At the Climate Resilient Africa Fund, Sherief Kesseba expects to see a “shift towards an SME fund structure rather than the Silicon Valley VC model. Agrifintech solutions will continue to evolve and will act as gateways to expand reach and impact within the African food system.
+
+“Supply chain innovations will grow and address inefficiencies in the value chain. Biotechnology will play an increasingly important role in the continent with both home-grown innovations and global innovations that previously did not have a route to market into Africa and can now benefit from the thriving startup ecosystem that has created formal, structured and digitized consumer mega clusters.”
+
+Meanwhile, Kahn notes “India’s transformation into a hardware innovation hub [in 2025]” as a “significant development. The convergence of climate-adaptive agricultural technologies, advanced manufacturing capabilities, and circular economy solutions presents a powerful model for sustainable development that balances economic growth with environmental stewardship—a blueprint for global challenges ahead.”
+
+**‘Super-specialist’ startups**
+
+Megha Okhai at British International Investment, in turn expects to see more highly-specialized startups addressing very specific pain points along the value chain in developing markets. “Full-stack platforms are overrated and gradually going out of vogue even with founders,” she argues. “While startups offering an end-to-end ‘one-stop-shop’ solution make sense on paper, this business model hasn’t consistently shown success.
+
+“Challenging and expensive execution outweighs the potential to drive stronger stickiness, brand value and capabilities do not automatically translate across to new offerings and the list goes on.”
+
+In future, she says, we will see “super-specialist founders playing to their strengths in building deep solutions for very specific pain points along the value chain.”
+
+As we see “growing standalone pools of value creation along the value chain,” she adds, “we expect to see an increased need for collaboration and consolidation. Founders are open to this now more than ever, and we continue to facilitate South-South collaboration across our portfolio in Africa, India and Southeast Asia. Are these the beginnings of the makings of a Global South agtech super app?”
+
+Omnivore’s Kahn added that he thinks more startups from the EU and US will deploy their solutions in developing markets.
+
+**The biggest surprise of 2024…**
+
+And the biggest surprise of 2024?
+
+“The speed at which biologicals moved from promise to performance in the field,” says Caballero at SP Ventures. “Especially in markets like Brazil and India, where farmers demand ROI, not theory.” She also notes that over the year founders were “sharper” with more “grounded” models and says that “capital is rewarding execution over hype. Ecosystems are maturing, and the strong are starting to prevail.”
+
+When it comes to funding, several investors predict more capital going to agrifintech this year, while Srivastava at Avaana Capital expects to see a large number of deals in the “agriwaste-to-value/ agriwaste biorefinery segment,” along with more capital flowing into quick commerce grocery.
+
+Indeed, the biggest surprise of 2024, she claims, was the surge of capital into quick commerce in India, “despite the model’s inherent appeal to a relatively narrow consumer base—primarily upper-middle-class and affluent urban households.
+
+“With 10-minute grocery delivery priced at a premium, many expected limited scale potential in a price-sensitive market. Yet, investors have bet big on high-density demand pockets, private label expansion, and operational efficiencies to unlock margin viability.”
+
+**‘We need to show this space can and does make money’**
+
+As for the biggest challenges facing the agrifood industries in developing markets, the impact of foreign exchange movements, a lack of access to capital, and a “lack of sophistication across the capital stack to enable companies to scale” are top of mind for investors.
+
+Tough times force startups to up their game, agrees Megha Okhai at British International Investment: “The ongoing market reset continues to drive founder and investor discipline with a sharpened focus on unit economics. As founders increasingly specialize and play to their strengths, we look forward to a growing wave of collaboration and consolidation.”
+
+Others also point to the highly fragmented nature of the market across most developing nations as an opportunity to make money.
+
+“Developing markets offer the most compelling agrifoodtech investment opportunities in 2025,” argues Cabellero. “The problems are urgent and globally relevant, founders are deeply connected to the field, and valuations remain grounded. It’s where practical solutions are being built and where global scale is most likely to emerge.”
+
+Ultimately, says Kesseba at the Climate Resilient Africa Fund, “We need to show that this space is not just suitable for grants, donations and philanthropy but can and does make money.”
+
+Kahn agrees. “The life and material sciences space in India is transitioning from R&D-heavy to commercialization-ready, presenting compelling entry opportunities for private investments. While technical talent density rivals global hubs, the capital intensity required for scale remains undersupplied, creating attractive valuation entry points. There is no time like the present for investors across every stage to step in and this is a trend that will pick up in the coming year.”",agfundernews.com,2025-04-16,8,What's next for agrifoodtech investment in developing markets?,article,0.2623819495,42,40,40.84848485
+https://agfundernews.com/peakbridge-foodsparks-closes-four-seed-investments-from-botanicals-for-gut-health-to-functional-mushroom-extracts,true,Reports on a specific event (PeakBridge FoodSparks investments) in a news-like format.,"PeakBridge FoodSparks closes four seed investments, from botanicals for gut health to functional mushroom extracts","Foodtech VC firm PeakBridge has announced four new seed investments via its FoodSparks fund: GanEden, KÄÄPÄ Biotech, SOUS; and Evinature.","Foodtech VC firm PeakBridge has announced four new seed-stage investments through its FoodSparks fund: plant-based ice cream maker GanEden; functional mushroom extract co KÄÄPÄ Biotech; culinary digitization platform SOUS; and gut-friendly botanicals firm Evinature.
+
+Launched in 2021 with EIT Food, the €30 million ($33 million) FoodSparks fund invests in pan-European seed and early-stage startups in five categories: ingredients innovation, alt protein tech, digitalization and food systems 4.0, nutrition & health, and alternate farming systems.
+
+To secure investment, companies must be domiciled in Europe, EFTA (Iceland, Liechtenstein, Norway, and Switzerland), or Israel; have protectable and scalable technology; and align with PeakBridge’s mission of demonstrating long-term positive impact on food systems, the environment, and human health.
+
+PeakBridge FoodSparks managing director Yoni Glickman said the startups each address “an emerging and significant gap in the food sector.”
+
+**GanEden (The Netherlands): Low sugar, high-fiber, plant-based ice cream**
+
+Amsterdam-based startup GanEden is seeking to disrupt the plant-based dairy segment with a high-fiber pre-mix that can be used in plant-based ice cream, yogurt and cream. Its ice cream is currently sold in 300+ retail locations in Israel, and ready to scale in the b2b space.
+
+**KÄÄPÄ Biotech (Finland): Functional mushroom extracts**
+
+Tapping into growing demand for medicinal mushrooms, KÄÄPÄ Biotech is a vertically integrated company deploying ultrasound-assisted technology to provide functional mushroom extracts (chaga, shiitake, lion’s mane, reishi) to wellness brands in 20+ markets.
+
+**SOUS (The Netherlands): Unlocking new revenue streams for chefs and culinary entrepreneurs **
+
+SOUS is a food and beverage commerce platform allowing chefs and culinary entrepreneurs to transform into digital businesses with AI-driven customer relationship management, no-code storefronts, and integrated logistics, helping to unlock new revenue streams beyond a physical location. In two years, SOUS has helped 120+ merchants generate €10 million ($11 million) in incremental sales.
+
+**Evinature (Israel): Clinically-backed botanicals for gut health**
+
+Nutraceutical startup Evinature combines botanical wisdom with clinical rigor to supply gut health products backed by human clinical trials. Its flagship product CurQD combines Qing Dai and turmeric root extract and is now used by 40+ medical centers in the US to support people with Inflammatory Bowel Disease.",agfundernews.com,2025-04-15,9,PeakBridge FoodSparks closes four seed investments,article,0.1268728556,23,33,40.84848485
+https://agfundernews.com/wild-barley-durum-wheat-tritordeum-a-novel-cereal-crop-with-big-potential,true,Reports on a specific topic (Tritordeum crop) with factual information and expert opinions.,"🎥Wild barley + durum wheat = Tritordeum, a novel cereal crop with big potential","Tritordeum—a cross between wild barley and durum wheat—is generating a buzz in baking, brewing, and distilling, says Vivagran.","*[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Vivagran.]*
+
+Rich in protein, fiber, and lutein and low in immunogenic gliadins from gluten, Tritordeum—a climate-resilient cross between wild barley and durum wheat—delivers an array of benefits for bakers, brewers, and distillers.
+
+The focus now is on increasing yields to bring it to the mainstream, says Vivagran cofounder Etienne Vassiliadis, who was so blown away by Tritordeum’s potential when a flour sample hit his desk in 2014 that he joined the small team attempting to turn it into a household name.
+
+*AgFunderNews* caught up with Vassiliadis at the World Agri-Tech summit in San Francisco to get the lowdown.
+
+**Baking: high protein, mild sweet taste**
+
+The Tritordeum story began in the 1970s with postdoctoral work in the UK by Professor Antonio Martin that triggered a flurry of trips to Chile and Argentina to search for wild barley varieties.
+
+It has since taken many twists and turns, says Vassiliadis, who is based in Barcelona, Spain: The formation of a new company in 2006, commercialization in 2014, bankruptcy in 2020 followed by a corporate takeover gone wrong, and a second chance in 2021.
+
+“What stands out in baking, first of all, is that Tritordeum contains a high level of protein and fiber, so nutritionally, it’s superior to wheat, plus it has a nice golden yellow color from lutein, a natural yellow pigment found in the grain. It also a very nice, mild but sweet taste.
+
+“It also contains fewer of the indigestible proteins from gluten, which allows people with gluten intolerance to tolerate foods made with Tritordeum when they cannot eat, for instance, wheat- or spelt-based products.”
+
+**Brewing and distilling: high enzymatic activity**
+
+As for brewing, he says, “Something we have discovered through a joint partnership with a large malting company called Boortmalt is that Tritordeum has very high enzymatic activity. In the brewing world, two types of enzymes that are very important, alpha amylases and beta amylases.
+
+It so happens that Tritordeum is very high in those amylases, so it’s very good to convert starch [from the grain] into sugars [which are used by yeast in the fermentation]. Sugar conversion is also very important for distillers.
+
+“So they are looking for what they call high DP [Diastatic Power] malts [with a high enzymatic content designed to efficiently convert starches into fermentable sugars]. Tritordeum is able to perform actually better than most of the varieties of malting barleys in the market today.”
+
+Tritordeum is also low in lipoxygenase, an enzyme that shortens the shelf-life of beer, he said, noting that brewers are actively seeking out ‘low-LOX’ varieties of barley.
+
+“Through our partnership with Boortmalt, we have discovered that all the varieties of Tritordeum we have in our hands today are low-LOX. So this provides an opportunity for brewers to use our grain to substitute barley for enhanced shelf life in their beer.”
+
+**Agronomy: closing the yield gap**
+
+From an agronomic perspective, Tritordeum has several attractive qualities from heat, cold, and drought tolerance, to enhanced nitrogen use efficiency, anoxia tolerance, and disease resistance, says Vassiliadis.
+
+“Many crops are affected by [fungal] diseases such as rust, septoria, and fusarium, and Tritordeum has genetics from wild barley that make it very resistant to those diseases. So for the farmer, this means he can produce using less fungicide, so it’s more sustainable. Another interesting trait of Tritordeum is the protein content of the grain, which is produced without having to apply too much fertilizer.”
+
+But there is a tradeoff, he concedes. “There are always downsides. And yield is one of them. So Tritordeum has 50 years of breeding behind it, whereas wheat has thousands, so we are still behind on the yield potential of the crop. But this is something we are working on. We have already developed new varieties that will come in the market in the coming years that are yielding 20-30% higher than our current commercial varieties.
+
+“So this is work in progress, but we truly believe that with modern breeding techniques, we can close the yield gap and hopefully reach the same yields as we would get with wheat and barleys, but with added nutrition and the added traits that we discussed.”",agfundernews.com,2025-04-04,20,Wild barley + durum wheat = Tritordeum,article,0.1694410678,28,35,40.84848485
+https://agfundernews.com/the-week-in-agrifoodtech-first-water-nets-43m-intake-raises-9-2m-series-c-agrostar-bags-6-7m,true,"Reports on specific funding rounds, acquisitions, and other developments in the agrifoodtech sector.","The Week in AgriFoodTech: First Water nets $43m, INTAKE raises $9.2m Series C, AgroStar bags $6.7m",Alt-protein startup INTAKE closes a $9.2million Series C deal and Accel India leads a $6.7 million round for ag marketplace AgroStar.,"This week, salmon-farming startup First Water raised $43 million, while precision fermentation company INTAKE closed a $9.2million Series C deal, and Accel India lead a $6.7 million round for ag marketplace AgroStar.
+
+On the corporate side, CNH Industrial bought intellectual property and assets of Advanced Farm, and the EU granted a $55 million loan for Swedish ag giant Lantmännen to build a pea protein factory for meat alternatives.
+
+**Startup funding**
+
+🇮🇸 Iceland’s First Water nets $43m to promote sustainable salmon production; aims to add 330 new jobs *Silicon Canals*
+
+🇰🇷 Alternative protein startup INTAKE raises $9.2m in Series C funding *Startup Recipe*
+
+🇮🇳 Accel India leads $6.7m funding in agritech firm AgroStar *Tech In Asia*
+
+🇨🇦 Raven Capital cultivates Indigenous-led biotech company AdvancedAg with $2m seed investment *Betakit*
+
+🇯🇵🇺🇸 SeafoodAI secures investment from NEC X, accelerating AI-powered biometrics to enhance seafood sustainability* Globe Newswire*
+
+**M&A, IPOs & partnerships**
+
+🇺🇸 Salad giant Taylor Farms acquires beleaguered AI-powered weeding startup FarmWise *AgFunderNews*
+
+🇦🇹🇷🇴 BioCraft Pet Nutrition, Prefera Petfood partner on cell-cultured pet food *Petfood Industry*
+
+🇬🇧 CNH acquires intellectual property and assets of Advanced Farm *The Robot Report*
+
+🇸🇪🇩🇪 Europe’s largest dairy cooperative merger could open new opportunities for plant-based innovation *Vegconomist*
+
+**Funds, grants & accelerators**
+
+🇺🇸 J.P. Morgan’s Campbell Global raises $1.5bn for climate-focused timberland fund *ESG News*
+
+🇩🇪 Revent rocks the boat with a fresh $109m to invest in people and the planet* TechCrunch*
+
+🇸🇪 EU grants $55m loan for Swedish ag giant to build pea protein factory for meat alternatives* Green Queen*
+
+🇪🇪 Estonian UP Catalyst receives $20m from EIB to scale CO2-based raw material production *Arctic Startup*
+
+🇬🇧 Scottish Enterprise awards $1.4m to Green Bioactives for sustainable biomanufacturing *Scottish Financial News*
+
+🇨🇭Teen entrepreneurs PURA win European Earth Prize for superbug-fighting water tech *Tech.eu*
+
+🇺🇸 Bezos Earth Fund and Global Methane Hub launch initiative to breed low-methane livestock *Beef Magazine*
+
+**People moves**
+
+🇬🇧 Ivy Farm appoints Gail Francis to lead commercial efforts for premium cultivated Wagyu beef *Vegconomist*
+
+🇺🇸 Pivot Bio announces appointment of Travis Frey as Chief Technology Officer *PR Newswire*
+
+**Other News**
+
+🇺🇸 MycoTechnology discontinued alt protein biz last year to focus on flavor modulation, sweetening, says CEO *AgFunderNEws*
+
+🇦🇺 Cultured quail startup Vow gets FSANZ regulatory approval in Australia & New Zealand *Green Queen*
+
+🇺🇸🇨🇦 Prime Roots announces Canadian debut *Vegconomist*
+
+🇬🇧 First consignment of GigaFarm tech shipped from UK to UAE *Vertical Farm Daily*
+
+🇺🇸 Elmhurst 1925 expands national Whole Foods Market distribution with three SKUs *PR Newswire *
+
+🇨🇳🇺🇸CellX expands into US market with GRAS-cleared morel mycelium and New Jerky brand *Vegconomist*
+
+🇨🇱 NotCo opens access to its game-changing AI technology to speed product innovation *Food Navigator USA*
+
+🇦🇺 Nourish Ingredients scales alt-fat* Alt-Meat*
+
+🇺🇸 DoorDash, Coco to bring delivery bots to Chicago and Los Angeles *Restaurant Dive*",agfundernews.com,2025-04-14,10,First Water nets $43m: The Week in AgriFoodTech,article,0.1205281358,41,60,40.84848485
+https://agfundernews.com/guest-article-rice-the-staple-crop-most-vcs-forgot,true,"Reports on a specific topic (venture capital in rice farming) with factual information and analysis, presented in a news-like format.","Guest article: Rice, the staple crop most VCs forgot","Despite its critical importance, rice has seen very little venture investment to drive yields and cut emissions, says Azolla Ventures.","*Amy Duffuor is co-founder and general partner, and Rodrigo Barrios Labarthe is rice investment fellow at Azolla Ventures, an early stage investor in tech that could avert catastrophic climate change.*
+
+*The views expressed in this article are the authors’ own and do not necessarily represent those of AgFunderNews.*
+
+Rice is a staple food for over half of the people on the planet. It ranks as the third most widely grown cereal crop, cultivated across about a hundred countries, with Asia accounting for 90% of the world’s total production. Nearly 900 million people depend on rice for their livelihoods, with smallholder farmers playing a central role in the industry.
+
+Yet despite its outsized prevalence, rice cultivation has mostly retained its traditional ways, still relying on age-old practices such as manual transplanting, animal-powered plowing, and minimal mechanization.
+
+Close to 90% of rice is farmed in lowland areas in flooded paddies to increase productivity and weed control, creating a rich anaerobic environment for methanogens (methane-releasing bacteria) to thrive. Lowland rice is primarily grown across Asia, where China, Indonesia, Thailand and Vietnam are top producing countries.
+
+Upland or dryland rice, where rice is cultivated in dry soil, creates around half the volume of emissions per kilogram produced but additional fertilizer and pesticide requirements, and far lower productivity, make it less attractive for smallholder farmers. Upland rice is primarily in the Americas, Sub-Saharan Africa, and some high-elevation areas in Asia.
+
+**Rice: responsible for almost half of the world’s cropland emissions**
+
+Because of the enormous economic, cultural, and nutritional significance of lowland rice cultivation, the sector is a major contributor to climate change and is both a casualty and perpetuator of climate disruption.
+
+Rice farming is responsible for almost half of the world’s cropland emissions, translating into 1.5% of global greenhouse gas pollution. Rice paddies also make up 11% of nitrous oxide and 22% of methane emissions across agriculture. Rice is thirsty, too, lapping up about 40% of global anthropogenic freshwater use, which creates added pressure for farmers as water cycles become far less predictable around the globe.
+
+Indeed, flooding, drought, and intruding salinity from rising seas threaten the conventional rice production system. Global rice yields consistently underperformed compared to expected harvests for 2023–2024, with the trend expected to continue through 2025. Climate change is reducing available land for rice cultivation, and in regions where rice cultivation remains feasible, relying on current practices will significantly impact the climate, leading to serious consequences for land use, biodiversity, water resources, and energy demand.
+
+**A dearth of venture investment**
+
+Despite the critical importance of rice cultivation, the sector has seen very little venture investment, however.
+
+There are several drivers behind these capital gaps, such as high fragmentation in the grower base for lowland rice. Rice, compared to other commodities like soybean and wheat, is far less consolidated, with some estimating around 50-60% of global volume being cultivated in parcels smaller than 2 Has.
+
+It also predominantly serves domestic demand, with 90% of production staying within the same country, and usually within a 50–100-mile radius. The crop is poorly integrated into global supply chains, and many farmers rely on small local distributors to gain access to inputs like seeds and fertilizer. They also rely on community mills which process the grain to sell to the final consumer. This creates challenges for companies to access a large part of the market, as well as achieving margins that will support long-term profitability.
+
+As a result, a large part of investment in rice cultivation has been publicly funded.
+
+Venture capital can provide an important bridge to funding novel technologies that can maintain or increase rice yields, while reducing emissions. With the right partners and financing in place, allocating early-stage capital to mitigation technologies throughout the production cycle can help de-risk the sector for future investments, integrate smallholder production into higher value-added supply chains, and secure rice as a viable staple crop while mitigating its negative social and environmental impacts.
+
+But where should venture investors start?
+
+**Leveraging technology to decarbonize rice cultivation**
+
+There is urgency to decarbonize rice cultivation, and investors should explore diverse technologies to reduce large-scale emissions. Solutions ranging from improved crop genetics, optimized irrigation, and sustainable fertilizers combine the best aspects of lowland and upland cultivation, while genetically modified and hybrid rice varieties can reduce methane emissions and improve yields.
+
+Deploying the following strategic interventions has the potential to improve yields and reduce emissions without raising costs for farmers:
+
+**Gene editing (CRISPR) and RNA sequencing**techniques could help identify genetic traits that improve plant resilience and yield while reducing methane emissions and enhancing carbon sequestration.**Switching plants to more efficient photosynthetic pathways**to dramatically increase yield, nitrogen efficiency, and drought tolerance. One example of this is the C4 Rice Project which aims to engineer rice to perform C4 photosynthesis—a more efficient process used by crops like maize that concentrates CO₂ in specialized leaf cells.**Methane-inhibiting bacterial additives**encrusted around seeds help balance out the paddy methanogens by introducing methanotrophs (or methane-metabolizing bacteria).**Direct-seeded rice (DSR)**reduces water and methane emissions by planting seeds directly into rice paddies.**Photomorphogenesis**exposes genes to light in efforts to develop favorable characteristics, enhancing plant growth.**Alternate wetting and drying (AWD)**is a water management practice that reduces methane and nitrous oxide emissions while maintaining yield. By only flooding paddies during key stages in development (such as during the plant’s flowering stages), growers can control weeds and provide sufficient moisture for healthy yields with significantly reduced methane emissions.**Shifting away from conventional fertilizers,**produced via the energy-intensive Haber-Bosch process, by scaling solutions like green ammonia or direct-application bacterial additives which can help improve nitrogen absorption and reduce input dependency.
+
+Most of these technologies tackle the main emission source, methane, accounting for more than 60% of the total footprint of the crop. Reductions in this space can happen at different stages of the cultivation cycle. One of our portfolio companies, Biolumic, uses photomorphogenesis, or early exposure of seedlings to UV lights, to create more resilient plants, which can achieve up to 30% increase in yield with less reliance on water.
+
+Other companies such as Rize (backed by Breakthrough Energy Ventures) and Mitti Labs, have focused on aggregating farmer catchments to implement sustainable practices on farms and give them access to better market prices and lower input costs.
+
+Their focus has been predominantly on AWD, a relatively cheap practice which involves monitoring water levels on the paddy to reduce excessive use, potentially leading to a reduction of up to 70% of total methane. On the other hand, companies such as NetZeroNitrogen are focusing on improving nitrogen absorption with the use of bacteria-rich solutions, to reduce fertilizer dependency and tackle nitrous oxide emissions.
+
+**Conclusion**
+
+While rice cultivation significantly contributes to greenhouse gas emissions and consumes vast amounts of natural resources, innovative solutions can help mitigate these effects. Advances in crop genetics, sustainable water management, low-carbon fertilizers, and microbial technologies offer promising ways to enhance yields, reduce emissions, and preserve environmental resources.
+
+But technology is no silver bullet. The fragmented nature of the rice market requires collaboration and strong distributor partnerships to ensure that capital and expertise go where they’re needed the most—farmers and their communities.
+
+While much national and international funding has poured into improved rice genetics over the decades, overall funding for rice production improvement is dwindling. Other innovative solutions that promise to decrease emissions and boost yields have seen virtually no support on any level, creating an opportunity for venture capital.
+
+To drive meaningful change, it’s crucial to empower farmers to adopt proven technologies, including expanding access to better financing and collaborating with local and global partners to foster systemic improvements in a fragmented agricultural ecosystem. Innovative farming techniques with a boost from venture capital, present a compelling value proposition for farmers, ensuring that rice remains a vital food source while minimizing the environmental impact of traditional farming methods.",agfundernews.com,2025-04-22,2,"Guest article: Rice, the staple crop VCs forgot",article,0.2581899809,35,46,40.84848485
+https://agfundernews.com/eion-teams-up-with-perdue-for-enhanced-rock-weathering-in-landmark-carbon-insetting-deal,true,Reports on a specific business deal between two companies.,Eion teams up with Perdue for enhanced rock weathering in landmark carbon insetting deal,"Eion has struck an insetting deal with Perdue AgriBusiness that it hopes will pave the way for permanent carbon removal at a ""massive"" scale.","[Disclosure: *AgFunderNews’* parent company AgFunder is an investor in Eion.]
+
+Eion—a startup with a patented approach to measuring CO2 removed through enhanced rock weathering (ERW) on farmland—has teamed up with Perdue AgriBusiness in a first-of-its-kind carbon insetting deal that over time it hopes will pave the way for permanent carbon removal at a massive scale.
+
+To-date, says Berkeley-based Eion, carbon markets have been primarily driven by offtake agreements, whereby companies offset their emissions by investing in carbon reduction projects outside their supply chains. Insetting projects, by contrast, integrate within companies’ supply chains to directly reduce their own emissions.
+
+Under the deal with Eion, Perdue grain farmers will initially aim to remove about 3,500 tons of CO2 by applying olivine, a mineral Eion has optimized to weather quickly on farmland across the Mid-Atlantic, said Eion CEO Anastasia Pavlovic: “We see a massive opportunity for ERW to easily incorporate within the agricultural supply chain for the long haul and, to that end, are focused on expanding our portfolio of insetting agreements.
+
+“With approximately 800 million acres of farmland in the US alone, agricultural insetting projects can catalyze the ERW sector toward annual gigaton CO2 removal.”
+
+**Soil fingerprinting **
+
+Rather than applying ag lime (pulverized limestone or calcium carbonate) to farmland to reduce soil acidity, Eion supplies farmers with a 1:1 replacement: crushed olivine, a mineral mined in Norway by its partner and investor Sibelco.
+
+Rain and soil acidity dissolve the olivine, which increases soil pH, improves soil health, and absorbs CO2 from the atmosphere. Ultimately, it ends up in rivers and makes its way to the ocean, permanently sequestering carbon. Application levels will vary but are typically around one ton per acre.
+
+Founded by Dr. Elliot Chang and Adam Wolf in 2020, Eion calculates the carbon dioxide removed from the atmosphere through its mineral weathering process by measuring trace elements in the soil (‘soil fingerprinting’) such as magnesium, chromium, and nickel.
+
+Soil samples are taken before the olivine is applied and then changes in the soil over time are monitored to quantify weathering and the CO2 removed in the process. Typically, 40-70% of the mineral dissolves six to nine months after application, going down to zero after one to four years, when it can be reapplied.
+
+**The business case**
+
+Eion typically generates revenue by selling carbon credits to companies looking to offset their emissions, with prices generally in the $300-$400 per ton CO2 removed range.
+
+Under the deal with Perdue, said Perdue Agribusiness VP agricultural services Scott Raubenstine, “there are no carbon credits issued. This is an insetting approach. We utilize and support farmers by implementing practices that have carbon removal opportunities, and we pay the farmers to implement those practices and to share that data with us.”
+
+To farmers, meanwhile, it’s an easy sell, as olivine is a 1:1 replacement for ag lime, he said. “Many farmers are liming every two years, whether it’s corn or soybeans, so it’s a natural practice. The olivine increases pH where we need to lower the acidity, and here in the mid-Atlantic, we have higher temperatures, more humidity, more acidic soil, so it’s a great target area for us to launch and scale this product.”
+
+Pavlovic at Eion added: “There are different ways that Perdue could monetize the actual carbon assets, and we have kept that open so that they can decide what that looks like. What we have to do is maintain that the carbon removal is verified in the same ways that carbon offsets are, and make sure that they’re third party audited by the registries and methodologies that exist for offsetting.
+
+“But for the farmer, they get essentially, a reduced cost [for olivine] vs what they would normally pay [for ag lime] in their region.”
+
+But how does Eion make money from this partnership? According to Pavlovic: “The value share looks just like it would in the carbon crediting case, it’s just that it’s not backed by an off taker. So any revenue that Perdue will get from the different types of carbon assets they could generate out of this will flow through to us and the farmer. But they will have more flexibility around what that asset will be over time.”
+
+Raubenstine added: “We’re going over every stage of our supply chain to determine the carbon footprint to produce low carbon refined soybean oil and low carbon chicken. With Eion’s collaboration, we can lower that footprint on the grain that’s produced and measure that with its groundbreaking technology.
+
+“We are the first ever insetting use of enhanced rock weathering within our value chain, and we’re excited about that.”
+
+**Scope of the deal**
+
+Asked about the scope of the partnership, he said: “This year we’ll have over 2,000 acres that we are trialing here in the mid-Atlantic, and we expect to grow that exponentially. By 2030 we’ve got the opportunity to be on four or five million acres.”
+
+Pavlovic added: “The exciting thing about working with a partner like Perdue is that its agribusiness chain already supports its farmers in a lot of practices such as soil sampling, so existing partners used by Perdue will be able to take the samples that we need.
+
+“When analysis comes back from those partners and commercial labs, we then help quantify the results on the carbon side.”
+
+To get olivine to farms in the US, Eion has partnered with firms such as ag co-op Growmark, which has a vast farmer network, she said. “Scott and I have talked a lot about what retail partners we might bring in in the future to scale some of these programs. But the idea is that we bring it [the olivine] in, and then Scott will work with Perdue’s existing partners to help with the last mile.”
+
+**Olivine vs ag lime**
+
+If you compare Eion’s olivine to ag lime, it has the same pH mitigation effects, making it a simple swap for farmers, and is more consistent, claimed Pavlovic.
+
+“Conventional lime sources can be quite varied, so there is variability in terms of pH mitigation. The great thing about olivine is that it comes from one source and it’s milled and so we can guarantee there’s not high variability.”
+
+Further reading:",agfundernews.com,2025-04-21,3,Eion and Perdue strike enhanced rock weathering carbon inset deal,article,0.2097949619,36,38,40.84848485
+https://agfundernews.com/consumers-should-help-pay-for-regen-ag-say-ag-industry-professionals-consumers-tend-to-disagree,true,"Reports on a specific topic (regenerative agriculture) with quotes and survey results, presented in a news-style format.","Consumers should help pay for regen ag, say ag industry professionals. Consumers tend to disagree","When it comes to why regen ag matters and who pays for it, ag professionals and consumers generally sit on opposite ends of the spectrum.","The “vast majority” of of agriculture industry professionals surveyed are “pro regen ag,” according to a recent report from Purdue University venture studio DIAL Ventures.
+
+It’s in the details that the conversation becomes more nuanced, says Lourival Monaco, a research assistant professor in agricultural economics at Purdue University and a co-author of the report.
+
+“When you look at what they rank as the important features of regen ag versus what the ag industry believes are the important features, they don’t match at all,” he recently told *AgFunderNews*.
+
+But when it comes to why regen ag matters and, most importantly, who pays for it, ag professionals (e.g., farmers, input manufacturers, distributors) and consumers generally sit on opposite ends of the spectrum.
+
+Monaco discusses this in more detail below.
+
+DIAL Ventures’ recent Agrifood Economy Index report found that “an overwhelming majority”—82%—were at the very least moderately familiar with regenerative agriculture; 70% supported its adoption on US farms.
+
+Profitability ranked as the most important attribute of regenerative agriculture, which the report says underscores “the industry’s emphasis on economic sustainability alongside environmental goals.”
+
+*AFN*: What was the survey’s most important takeaway regarding regenerative agriculture?
+
+**Lourival Monaco (LM):** The overarching one is that farmers and ag professionals as a whole see regenerative agriculture not as a political statement but as a technical opportunity/challenge.
+
+They’re going to adopt practices that make sense for a farm production system. If cover crops are something that is going to [provide] some sort of return on investment—it can be a financial return or other type of return—a farmer will decide to adopt.
+
+If [a practice] doesn’t give a very clear return, they’re not going to adopt it. Farmers are not in the business of doing things because it’s right; they’re doing things because it’s the right thing to do for the farm. It’s nuanced, but that’s something that’s really important.
+
+We talked to a bunch of farmers and people across the entire industry. It is crystal clear to everyone—and we actually have data to back it up—that the vast majority of our industry is pro regen ag. Granted, they like the idea in varying levels, but very few people are against it.
+
+What they do say, though, is that the reason they’re doing it is because they think that’s a way to maintain farm profitability. So it’s a risk management tool, and can be a profit-enhancing or revenue-enhancing tool in the medium to long term.
+
+At the end of the day, it’s about what makes economical and technical sense for [the farmers]—and that’s something that the general population doesn’t seem to realize.
+
+*AFN*: Do you detect a big divide in what consumers think about regen versus ag professionals?
+
+**LM:** We did a survey in August [2024] with 1,200 consumers in the US; it was a representative symbol of the US population. When you look at what they rank as the important features of regen ag versus what the ag industry believes are the important features, they don’t match at all. Except for the soil health part.
+
+Consumers say [regen ag] is going to make food cheaper, which I don’t think is going to be the case. And they don’t see farm profitability as something important.
+
+When you look at ag professionals, it’s exactly the opposite. When I say ag professionals, it’s everyone from input manufacturers to food manufacturers and everything in the middle. They believe consumers should be paying for it, though there’s a caveat that. It’s not like the bill is going to be sent to consumers; it’s more in the sense of if consumers are willing to pay for [regenerative] products, farmers would be willing to produce them.
+
+Regen ag has a cost. But consumers basically say, “anyone but me.” They put the government forward [as the party that should pay], which is interesting, because the government money is actually the people’s money.
+
+There’s a really big disconnect in regen ag, specifically on consumers and how they see and behave around this topic, and our ag professionals and how they see and behave around this topic. That’s a problem.
+
+*AFN*: Will it ever be possible to get consumers to pay for regen ag?
+
+**LM: **There’s a good body of knowledge and a bunch of surveys say when consumers buy food, they look at a few things in [a certain] order: taste, affordability, and a distant third is nutrition. Environmental aspects are fifth.
+
+So if you’re trying to get people to change their behavior, you have to start from the top. But probably won’t be able to change taste based on how things are produced. Affordability is certainly not going to work, since [regeneratively produced goods] are more expensive.
+
+Nutrition is probably the one we can tackle, but people’s belief system is so strong that if you believe sustainable, regen ag, organic, etc. are better for you, there’s nothing that’s going to change your mind. The other side of the spectrum is that if you don’t believe those things will be improved, you won’t do it.
+
+So there’s a really big resistance to change here, and that’s one of the problems we’re running into when we think about what people will pay for. The ones who will are already doing it and the ones who won’t will not change.",agfundernews.com,2025-04-02,22,Ag industry professionals want consumers to pay for regen ag,article,0.1892722844,36,33,40.84848485
+https://agfundernews.com/eat-just-strikes-deal-with-vfg-to-take-plant-based-just-egg-to-europe,true,Reports on a specific corporate deal with details about the companies involved and the product.,Eat Just strikes deal with VFG to take plant-based JUST Egg to Europe,Eat Just—the US market leader in plant-based egg alternatives—has struck a deal with VFG to take its flagship Just Egg product to Europe,"Eat Just—the US market leader in plant-based egg alternatives—has struck a deal with UK-based Vegan Food Group (VFG) to take its flagship JUST Egg product to Europe.
+
+A holding company formed last year, VFG is the parent company of VFC, Meatless Farm, Clive’s Purely Plants, and Tofutown.
+
+The JUST Egg product sold in the US is made from mung bean protein, expeller-pressed canola oil, turmeric and carrot extracts, dehydrated onion, tapioca, salt, sugar, gellan gum, nisin (a preservative), potassium citrate (a texturizer), transglutaminase (an enzyme that helps with gelling by cross-linking proteins), and tetrasodium pyrophosphate (an emulsifier).
+
+According to VFG cofounder Matthew Glover, “There will be a slight tweak” to the recipe for a European audience, “although the base mung bean ingredient will be the same.”
+
+But he added: “There’ll be no noticeable difference in taste or quality.”
+
+VFG has secured exclusive European manufacturing and distribution rights for JUST Egg products and will build a fully automated production line to produce them at its Lüneburg site in Germany with commercial production set to begin later this year, he told *AgFunderNews*: “VFG will be handling sales, manufacturing and distribution entirely. We have considerable interest from retailers and food service and will be announcing more details soon.”
+
+Eat Just secured the regulatory green light to sell mung bean protein in the EU in April 2022, while UK regulators gave the go-ahead in recent months, Glover told us: “Given the slight formulation tweaks mentioned and discussing this extensively with the Food Standards Agency alongside other regulatory bodies, our teams were given the green light within the last six months.”
+
+Eat Just did not respond to questions about a previously announced distribution partnership with Italian egg producer Eurovo, a sales and distribution agreement with German poultry company PHW Group in 2019, and a mung bean manufacturing partnership with Germany-based Emsland Group. However, Glover confirmed that the mung bean protein for JUST Egg products in Europe will come from Eat Just’s Minnesota-based protein extraction facility.
+
+**The avian flu effect**
+
+Eat Just—which has raised more than $850 million since 2011—first positioned itself as a b2b plant-based egg supplier before losing patience with the lead times of large CPG companies and introducing its own consumer brands such as Just Mayo based on yellow pea protein in 2013.
+
+By 2019, however, CEO Josh Tetrick was betting the house on its mung-bean-based liquid egg alternative JUST Egg, and had also staked a claim in the emerging cultivated meat industry via a division called GOOD Meat, which has secured regulatory approvals in Singapore and the US, but has not yet landed on a model for profitable production at large scale.
+
+The JUST Egg business, however, is booming as avian flu wreaks havoc in the egg supply chain, Tetrick told *AgFunderNews* last month: “In the last 30 days, we’ve had everyone from the US military to some of the largest convenience store chains, restaurants, bakeries, and some major fast-food chains reach out to us. We’re growing across the board in retail and in foodservice. We have roughly 56% or so consumers who, when they buy it, buy it again.”
+
+Further reading:",agfundernews.com,2025-04-15,9,Eat Just strikes deal with VFG to take Just Egg to Europe,article,0.1485027188,24,40,40.84848485
+https://agfundernews.com/mombak-lands-17m-week-in-agrifoodtech,true,"Reports on multiple specific real-world events (funding rounds, partnerships, etc.) in the agrifoodtech sector.","The Week in AgriFoodTech: Mombak lands $17m in debt, ClearCOGS secures $3.8m, OlsAro bags $2.8m",Chicago-based restaurant analytics provider ClearCOGS closed a seed round and OlsAro raised funds to expand its cropbreeding platform.,"This week carbon-removal-focused startup Mombak raised capital to expand reforestation efforts in the Amazon, Chicago-based restaurant predictive analytics provider ClearCOGS closed a seed round, and Swedish startup OlsAro raised funds to expand its crop breeding platform.
+
+Elsewhere, UK vertical farmer Jones Food Company was placed into administration and BENEO opened a $57 million pulse-processing facility in Germany.
+
+**Startup funding**
+
+* *🇧🇷 Mombak lands $17m in debt to expand reforestation efforts in the Amazon* LatamList*
+
+🇸🇪 OlsAro raises $2.8m pre-seed round to expand AI-enabled climate smart crop breeding platform *OlsAro [Disclosure: AgFunderNews’ parent company AgFunder is an investor in OlsAro.]*
+
+🇨🇭 Switzerland’s Catchfree raises $1.5m to scale production of innovative plant-based seafood *Vegconomist*
+
+🇫🇮 Finnish functional mushroom biotech KÄÄPÄ bags $1m investment to scale operations *Nutraceutical Business Review*
+
+🇮🇳 AgNext Technologies Receives Investment From THG *Finsmes*
+
+🇮🇩 Eratani closes Series A to boost food security and rice production across Indonesia *AgFunderNews [Disclosure: AgFunderNews’ parent company AgFunder is an investor in Eratani.]*
+
+**M&A, IPOs & partnerships**
+
+🇺🇸🇬🇧 Eat Just strikes deal with VFG to take plant-based JUST Egg to Europe *AgFunderNews*
+
+🇸🇦🇺🇸 Liberation Labs heads to Saudi Arabia as NEOM Investment Fund ventures into biomanufacturing *AgFunderNews*
+
+🇫🇷 French startup Standing Ovation to create recombinant milk proteins from Bel Group’s whey waste *Green Queen*
+
+🇺🇸 Manus and Inscripta merge to create a leader in industrial biomanufacturing* Manus*
+
+**Funds, grants & accelerators**
+
+🇪🇺🇮🇱 PeakBridge FoodSparks closes four seed investments, from botanicals for gut health to functional mushroom extracts *AgFunderNews*
+
+🇺🇸 JPMorgan AM raises $1.5bn for forest & climate solutions fund *ESG Today*
+
+**People moves**
+
+🇺🇸 GFI CEO Ilya Sheyman announces departure; SVP of Policy Jessica Almy to serve as Interim CEO; GFI to launch national search for next CEO *Good Food Institute*
+
+**Other News**
+
+🇺🇸 The death of cultivated meat has been greatly exaggerated, says report as Vow predicts it will soon be ‘unit margin positive’ *AgFunderNews*
+
+🇩🇪 BENEO opens $57 million pulse-processing facility in Germany *Vegconomist*
+
+🇬🇧 UK vertical farmer Jones Food Company placed into administration *Just Food*
+
+🇬🇧 AgriDex launches the all-in-one solution for agricultural payments *Globe Newswire*
+
+🇺🇸 The Better Meat Co. secures patent for turning potato sidestreams into mycoprotein *Potato Business*
+
+🇧🇷 Cellva shifts focus to microencapsulation technology with launch of cocoa substitute *Vegconomist*
+
+🇬🇧 MiAlgae submits plan for full-scale microalgae production plant in Grangemouth *BusinessGreen*
+
+🇦🇹 Revo Foods launches “plant-based 3.0” mycoprotein product to move beyond meat imitation *Food Ingredients First*
+
+🇪🇸 AgriFoodtech ‘sandbox’ launched in Spain *Alt-Meat*
+
+🇮🇳 Zepto changes parent company’s name ahead of IPO *Fortune India*
+
+🇺🇸 Rollins overhauls, renames Climate-Smart Commodities initiative *Successful Farming*
+
+🇺🇸 GMO/Toxin Free USA sues Perfect Day alleging misleading claims about “Animal Free Dairy” *PR Newswire*",agfundernews.com,2025-04-17,7,Mombak lands $17m: The Week in AgriFoodTech,article,0.128284153,39,58,40.84848485
+https://agfundernews.com/planting-more-forests-comes-with-high-upfront-costs-many-landowners-cant-afford-report,true,"Reports on a specific topic (afforestation) with survey results and expert opinions, presented in a news-like format.",Planting more forests comes with 'high upfront costs' many landowners can't afford: report,"A new survey finds that 80% would ""consider afforestation on their land to earn additional income from carbon credits.""","A large number of European landowners would participate in afforestation projects—those that establish new forests on land without previous tree cover—if the financial incentives were high enough and the main barriers lowered.
+
+Carbon removal project developer Arbonics surveyed landowners across Ireland, France, Lithuania, Sweden, Austria, and Poland, and found that 80% would “consider afforestation on their land to earn additional income from carbon credits.”
+
+High upfront costs are getting in the way, however.
+
+According to Tallinn, Estonia-based Arbonics, the upfront cost for buying and planting saplings, as well as managing the new forest, start at €2,000 ($2,200) per hectare and only go up.
+
+“Afforestation comes with high upfront costs that many landowners simply can’t cover on their own,” notes Arbonics cofounder Lisett Luik.
+
+Carbon income—that is, money earned from selling carbon credits—can help close the financing gap, she adds.
+
+As a platform that connects landowners with carbon credit buyers, Arbonics of course has reason to encourage participation in carbon projects. But the company is not alone in its recognition of landowners’ struggles and the potential carbon markets might play in mitigating them.
+
+In a recent conversation with *AgFunderNews*, SLM Partners managing partner Paul McMahon said, “We’ve seen the development of quite nascent but certainly developing forest carbon markets in Europe, and some strong demand coming from carbon credits from European forestry projects.”
+
+Similarly, the European Forest Institute noted last year, forest owners need better incentives to prioritize long-term forest management solutions, and introducing carbon credits “could provide owners with the capital [needed] to move away from practices that deliver quick finance gains but degrade the environment.”
+
+Given the financial hurdles associated with afforestation, it’s little surprise that landowners’ top motivation for joining carbon projects is financial. According to Arbonics, “67% said financial gain, followed by environmental impact (24%), and other reasons such as community benefits (9%).”
+
+**Closing the knowledge gap**
+
+Besides the challenge of upfront costs, Arbonics’ survey cites “limited knowledge and awareness of solutions” as another deterrent to afforestation projects.
+
+Despite interest in such projects, “84% of landowners surveyed had not contacted a solution provider or assessed their land for carbon potential,” according to the survey.
+
+There is also “low knowledge” of the carbon market in many countries: landowners in four out of five countries rated their expertise as “less than three out of 10 on average” and four out of 10 in Sweden.
+
+“If we want carbon markets to scale and deliver real environmental benefits, we need to prioritize knowledge-sharing and accessibility,” noted Luik.
+
+In 2023, the European Commission published its “Guidelines on Biodiversity-Friendly Afforestation, Reforestation and Tree Planting,” which assists landowners and mangers with implementing afforestation and tree-planting projects.
+
+The EU aims to plant 3 billion additional trees within its borders by 2030.",agfundernews.com,2025-04-08,16,Afforestation has 'high upfront costs' many landowners can't afford,article,0.1466163483,27,33,40.84848485
+https://agfundernews.com/in-progress-agrovision-rebrands-as-fruitist-notched-up-sales-of-400m-in-2024-after-meteoric-growth,true,Reports on a specific corporate action (rebranding) and financial results in a news-style format,"Agrovision rebrands as Fruitist, notched up sales of $400m in 2024 after meteoric growth",Superfruit specialist Agrovision has rebranded as Fruitist and says sales of its signature jumbo blueberries grew three-fold in 2024.,"Superfruit specialist Agrovision has rebranded as Fruitist to align with its consumer brand of the same name, and says sales of its signature jumbo blueberries grew three-fold in 2024, helping it achieve sales of $400 million.
+
+Los Angeles-based Fruitist, which acquired Chilean cherry specialist ZurGroup late last year, supplies berries under the Fruitist brand to leading US retailers including Costco, Walmart and Whole Foods. It also markets blueberries to consumers under the Big Skye brand in China.
+
+“Fruitist has become one of the fastest-growing names in the global fresh fruit market,” said the vertically integrated company, which was founded in 2012 with an initial focus on blueberries from Peru. “The brand is outpacing even the premium berry category, which has seen a 22% compound annual growth rate between 2019 and 2024.”
+
+The firm has since expanded its growing areas to Mexico, Egypt, Chile, India, Morocco, the USA and China, and supplies retailers in 28 countries.
+
+While Fruitist blueberries are its top seller, Fruitist has also expanded into blackberries, raspberries, and cherries, and is developing new snackable formats.
+
+Asked to comment on the impact of tariffs, a spokesperson told *AgFunderNews*: “Tariffs have minimal impact on our business. Our global footprint is highly diversified, allowing us to shift supply as needed. We operate in a premium category and have a loyal customer base that’s more value-focused than price-sensitive. Our imports complement the US market by maintaining availability and quality year-round, which ultimately benefits both consumers and domestic growers.”
+
+**Tech-enabled approach**
+
+In recent years, Fruitist has invested heavily in new genetics, artificial intelligence, and other technologies, recently hiring a CTO and striking a partnership with Seattle-based RipeLocker to deploy patented low-atmosphere vacuum chambers to extend the life of berries across its supply chain.
+
+“We love this technology,” Magami told *AgFunderNews *in a recent interview*. “*This is a great example of a proven technology where we’ve shown we can double the shelf life of a raspberry.”
+
+AI is also “a big area for us,” he said. “We���re working on what we think will be a first in the industry in terms of optimized prediction of the harvest.”
+
+As for genetics, he said, “The industry went too far away from flavor and towards production and yield for a long time, whereas we’ve been leaning in on flavor. But the second most important thing to us is climate resiliency.”",agfundernews.com,2025-04-22,2,"Agrovision rebrands as Fruitist, notched up sales of $400m in 2024",article,0.1281189531,21,36,40.84848485
+https://agfundernews.com/lumi-ai-nets-3-7m-to-counter-dashboard-anarchy-and-unlock-supply-chain-insights-with-natural-language-prompts,true,Reports on a specific real-world event (Lumi AI raising funding) with news-style reporting,"Lumi AI nets $3.7m to unlock supply chain insights with natural language prompts, led by AgFunder",Lumi AI enables users without coding skills to gain actionable insights from complex data in ERP systems using plain language prompts.,"[Disclosure: *AgFunderNews’* parent company AgFunder is an investor in Lumi AI.]
+
+- Lumi AI—a startup enabling users without coding skills to gain actionable insights from complex data in company ERP systems using plain language prompts—has raised a $3.7 million seed round led by AgFunder.
+- The round, which was supported by Forum Ventures, Abu Dhabi sovereign wealth fund ADQ, and strategic angel investors, will help the Toronto-based firm expand its platform to support a growing roster of customers including a leading US supermarket chain, a top meal-kit provider, a leading consulting firm, the largest retail operator in the Middle East, and mid-sized CPG companies.
+
+Founded in 2023 by Ibrahim Ashqar and Tudor Boiangiu, Lumi AI has built an enterprise data analytics platform with an emphasis on supply chain data enabling users to interrogate enterprise resource planning (ERP) systems via a natural language interface.
+
+The interface, which integrates with clients’ supply chain software, operates as an intelligent assistant, helping users retrieve and interpret data, generate charts and extract tailored insights that previously would have taken days to pull together, says Ashqar.
+
+“We founded Lumi AI to break down the barriers between businesses and their data. With this funding, we’re accelerating our mission to help companies democratize access to intelligence and transform decision-making at scale.”
+
+*“Lumi AI is transforming the way businesses operate by making analytics accessible to everyone. I haven’t seen that before – such incredible pull in demand across retail, grocery, manufacturing – any industry with complex supply chains.*” **Rob Leclerc PhD, managing partner, AgFunder**
+
+**Eliminating data bottlenecks**
+
+Typically, if business users want to extract insights from ERP systems today, they will file a request with an in-house data team or someone in the company that can code in SQL or Python to generate a custom report, Ashqar tells *AgFunderNews*.
+
+“Whenever you have a situation like that, it creates a bottleneck,” says Ashqar. “The data team is overloaded with requests and business teams are frustrated because they’re overly dependent on the data team.”
+
+And in the meantime, he says, “Lots of opportunity remains hidden in the data and you’re leaving money on the table.”
+
+And this is the basic premise behind Lumi AI, which is “all about illumination… shedding light on issues within your data sets,” says Ashqar, who met his cofounder Tudor Boiangiu while working at Deloitte’s AI practice.
+
+“Large language models came on the scene in late 2022 and they demonstrated an incremental ability to code, which opened up a world of possibilities. So I mocked up a proof of concept, showed it to Tudor, and we ended up building an AI data analyst offering agentic workflows for analytics, empowering people to get the most from their data just by asking questions in plain language.”
+
+**Use cases **
+
+Initially, Lumi AI is targeting companies with supply chain data models that use platforms such as SAP, Oracle, or Microsoft Dynamics to run their operations, he says.
+
+Typically these are companies with a lot of inventory data, sales history, procurement history, customers, vendors, bills of materials, shipments, and so on, he adds. “We’ve spent a lot of time in this space so we know the data quite well, so it made sense to start here as opposed to saying we can do everything for everyone.”
+
+In the case of a supermarket chain, for example, he says, on-shelf-availability is a critical metric. “So your issue might be, the distribution centers are full of inventory, so why are we seeing out of stocks?”
+
+Often it’s because some stores are not following inventory protocols properly, he claims. In order to identify where the problem lies, historically, account management and retail ops teams would have to go through dashboards, manually extract data into spreadsheets, perhaps ask an analyst to bring in new data, conduct an analysis, “and after about a week or so, they will conclude, ‘We need to talk to these five stores.’”
+
+With Lumi AI, he says, these teams can simply ask which stores are not following the protocols in plain language, quickly identify the offending stores, and take remedial action.
+
+Another key use case is identifying discrepancies between what is ordered and what is shipped, he says. Big retailers collect this kind of data at a very granular level, but there’s so much of it, it’s “almost unusable if you want a dashboard view,” he says. “So to see what’s going on, they have to aggregate it to a higher level, which means they lose visibility and can’t see what’s happening at the item/store/day level.”
+
+Lumi AI, however, enables users to “drill down to the most granular level so you can see what’s actually driving a dip or an anomaly or an outlier.”
+
+**Tacking ‘dashboard anarchy’**
+
+When it comes to persuading potential customers of the value of Lumi’s offering, he says, it depends on the maturity of the client. “Mid-sized clients typically don’t have a data team, or it’s really small, so we’re giving them ability to get insights they didn’t have access to before.”
+
+For such clients, Lumi can also create pre-set prompts that ask questions such as, ‘Show me items where the minimum order quantities from our vendors far exceed the average consumption for these raw materials.’ This could be a good starting point for negotiations with vendors that are “making you buy way more inventory than you need, and it’s eating up your cash flow,” says Ashqar.
+
+For enterprise clients such as big retailers, he says, Lumi is offering a cure for “dashboard anarchy,” a condition characterized by “having hundreds of dashboards, 95% of which are useless.”
+
+As for barriers to progress, he says, on rare occasions, potential clients might have a system that Lumi AI can’t connect to. “Shopify gatekeeps its data, for example, so Shopify customers can’t actually directly query it. First you have to extract the data via API, migrate it to your own data warehouse, and then you can query it. So some potential customers haven’t yet got their data to a place where we can query it.”
+
+**Addressing data security concerns**
+
+Importantly, says Ashqar, companies deploying Lumi AI do not have to worry about data security. “From day one, we designed Lumi in a very specific way that ensures that the raw data is only ever processed within the client’s infrastructure. Large enterprises love that because we’re not telling them, ‘Share your data with us and then we’ll give you insight.'”
+
+As for onboarding, he says, “You can’t just connect AI to your data and expect magic. It needs to understand the context of your data and your business for it to work properly. But we’re talking days and weeks, not months. With the biggest retailer we are working with, we got them up and running within a week.”
+
+**Agentic workflows**
+
+Moving forward, he says, “We need to continue innovating because the field is moving so quickly. For example, a lot of the ideas that Tudor had at the outset were pioneering, like the concept of agentic workflows [whereby the AI makes decisions and takes actions autonomously based on predefined instructions and goals], a term that did not exist at the start of this hype, and is now almost mainstream.”
+
+Longer-term, he says, Lumi’s real value will come not just from answering users’ questions, but from creating a system that can start asking *itself* questions and then flag anomalies.
+
+“Today, Lumi AI is a senior data analyst. The next evolution is it becomes an analytics manager that can proactively surface insights.”",agfundernews.com,2025-03-25,30,Lumi AI nets $3.7m to expand conversational analytics platform,article,0.2263897592,37,32,40.84848485
+https://agfundernews.com/whats-next-for-carbon-insetting-startup-klim,true,"Reports on a specific company's (Klim) activities, achievements, and future plans, in a news-like format.",What's next for carbon insetting startup Klim?,"Germany-based Klim says 2024 was ""transformative"" for its carbon-insetting platform and eyes expansion for 2025.","*[Disclosure: AgFunderNews’ parent company AgFunder is an investor in Klim.] *
+
+As agrifood corporates scramble to bring down their Scope 3 emissions, which account for nearly 90% of their collective carbon footprint, many hope to transition the farmland from which they source their wares to regenerative agriculture.
+
+This is where Germany-based Klim could help out. The company runs insetting projects to help corporates decarbonize the farms in their own agricultural supply chains, rather than relying on external offsets.
+
+The Klim digital platform provides tools such as agronomic support and transition capital that can help farmers shift to regenerative agriculture practices, which are vital to insetting projects and reducing scope 3 emissions. Farmers can use the Klim platform to plan, execute, and finance their transition to regenerative practices.
+
+Klim raised a $22 million Series A last year from Earthshot Ventures, Rabobank, AgFunder, Norinchukin Bank, Achmea Innovation Fund, Ananda Impact Ventures and Elevator Ventures also participated. * *
+
+“We invested in Klim for its exceptional founding team, strong industry network and maniacal focus on farmer adoption,” says AgFunder principal Quinten Eggink. Strong execution and deep farmer engagement make Klim Europe’s insetting leader, with major corporates like Nestlé and ADM.
+
+The company says it has more than 3,500 farmers using its platform, which is on about 5% of all German farmland.
+
+Klim spoke to AgFunder recently as part of the latter’s 2025 Global AgriFoodTech Investment report.
+
+**AgFunder: How would you describe your experience building a startup in 2024?**
+
+**Klim:** 2024 was a transformative year for Klim. Our partnerships with food companies grew significantly, including collaborations with major industry leaders like ADM. We expanded our product offering with the development of our digital agronomist, enhancing farmer support and accelerating the adoption of regenerative practices. As we scaled, our team grew in numbers, supported by the establishment of scalable processes for organizational excellence.
+
+A major milestone was closing our Series A financing round, providing the runway to focus on delivering real customer value. This year highlighted the importance of adaptability, resilience, and staying mission-driven as we continue to scale.
+
+**AgFunder: What global challenge is your company trying to solve?**
+
+**Klim:** Klim is tackling some of the world’s most pressing challenges by transforming agriculture into a force for positive change. We address food security by promoting regenerative practices that enhance yield stability and build resilient soils, ensuring long-term agricultural productivity.
+
+Our work directly contributes to climate change mitigation through carbon sequestration in soils and emissions reductions across supply chains. By restoring ecosystem health, we drive biodiversity improvements, creating healthier landscapes for future generations.
+
+Equally important, we support fair livelihoods for farmers, empowering them with regenerative solutions that lead to better farm profitability and economic resilience. Our ultimate goal is to make regenerative agriculture the new standard—delivering environmental, social, and economic benefits at scale.
+
+**AgFunder: What do you have planned for 2025?**
+
+**Klim:** In 2025, Klim is focused on scaling impact across multiple fronts, including our food company offering, onboarding many new customers and expanding partnerships to drive regenerative agriculture adoption throughout supply chains. We will also expand further internationally.",agfundernews.com,2025-03-27,28,What's next for carbon insetting startup Klim?,article,0.1591490472,28,40,40.84848485
+https://agfundernews.com/gen-ai-can-create-an-agronomist-on-steroids-says-white-paper-so-why-do-so-many-projects-fail-to-get-out-of-the-starting-blocks,true,"Reports on a specific event (GenAI projects) with expert opinions and case studies, presented in a news-like format.","Gen AI can create an ‘agronomist on steroids,’ says white paper. So why do so many projects fail to get out of the starting blocks?","Some companies are approaching AI projects as an end in and of themselves rather than a tool to solve a real problem, says Rhishe Pethe.","A large percentage of GenAI based projects fail to get out of the starting blocks due to “incoherent strategic rationale,” sub-par data and infrastructure, and poor execution, says agrifoodtech consultant Rhishi Pethe.
+
+“Imagine [an AI-driven] model recommending a crop protection product that is not a good fit for the farmer’s context, or worse, does not fit the label instructions necessary to apply the product.”
+
+But that doesn’t mean we should throw out the baby with the bathwater, says Pethe, who has penned a white paper commissioned by Bayer Crop Science and supported by AI-powered startups Digital Green, Kissan AI, and Traive to help firms develop successful GenAI projects.
+
+To make GenAI work, he tells* AgFunderNews*, firms need clarity on strategy and use cases, sufficient maturity in data management and technology, relevant talent with domain expertise, software engineering and data science skills, and process maturity to manage all the governance, trust, legal, and marketing issues that will inevitably arise.
+
+And the first point—strategic rationale—is especially important, he says, as some companies are approaching AI projects as an end in and of themselves rather than a tool to solve a real problem.
+
+“One of my clients came to me and said, ‘We’re getting a lot of pressure from our board that we have to do something in AI. So I said, OK, what problems are you trying to solve? They came back to me with 20 use cases, and for 15 or 16 of them, they just didn’t have the data, or the problem could be solved in a different way.
+
+“People want to use GenAI, but they are not always starting with a problem and saying, is GenAI the right tool for that?”
+
+**‘A model that is 80-90% accurate is not good enough’**
+
+In agriculture, however, “a lot of the challenges are around knowledge dissemination and getting it to the right person in the right format at the right time,” says Pethe. And in such scenarios, GenAI can be an extremely useful tool, provided the model is validated by experts with domain knowledge to such an extent that it is sufficiently accurate to be trustworthy.
+
+“Let’s say I’m a crop input company and I’m launching a new chemical product,” he says. “I’ve already gone through the expensive process of product development and regulatory approvals, but after that, there’s a whole lot of education that has to happen with your dealer network, your salespeople, and your growers on how to use this new product. And this requires some level of expertise which not always there.”
+
+An AI assistant is ideally placed to go through reams of documentation, CRM data, safety data, regulatory data and other public or private information to answer questions from salespeople, dealers, or end customers in a fraction of the time it would take a human, he notes.
+
+“But if the cost of a bad decision is high [you apply too much of the said chemical and waste money, apply too little and suffer crop failure, or recommend the wrong product altogether], you need a very high level of accuracy. A model that is 80-90% accurate is not good enough. So there will be trust issues.”
+
+But trust can be built, he says. “You need to give the model the right type of data, build the right benchmarks, train it accordingly, and then validate with a domain level expert.”
+
+**Faster, higher-quality responses to grower questions**
+
+Bayer, for example, “has a product portfolio that is getting more complicated as time goes by,” says Pethe, who presents the firm’s GenAI based tool E.L.Y. in his white paper. “It believes regulation is going to get more stringent or more complicated. And because of that, how you position your product for a given context becomes more difficult to answer with certainty.
+
+“For example, if I’m a grower and you are a sales rep for Bayer or a technical agronomist and I have some questions for you about a crop protection product, you might be able to answer 50% of my questions, but you might not have the information to answer the other 50% at your fingertips. So you might say, ‘Let me just call up some people and get an answer for you,’ and that may take some time.”
+
+In some cases, you might simply need to refer to a crop protection label, rather than a colleague, he said. But this also takes time. “Each of those labels can be 20, 30 pages long, and there are so many different rules around how and when to use the product.”
+
+Another challenge in any business where domain knowledge is important is that you lose expertise whenever a person leaves the team, he added.
+
+“And so the problem statement at Bayer was: Can we make it easier to answer people’s questions with confidence? It has a sales team and a bunch of agronomists out in the field, all of this publicly available information about labels and agronomy data, and hundreds of webinars for its growers and dealers.
+
+“So it was a case of, can I have all of this information in my pocket and make it easily available so that the response time to the grower is better, the quality of the response is better? Some of the people [at Bayer using this to assist growers] are saving 10% of their time, four to five hours a week.”
+
+As for the data itself, he said, it is complex and comes in multiple formats: “A lot of the data is external, EPA regulations for example, and Bayer has taken that data and combined it with its agronomy data, field observations, drone imagery, internal training videos, seed trial data, presentations, and customer support tickets to basically create an agronomist on steroids.”
+
+Bayer then used its team of inhouse domain experts to do initial testing and validation of its model, explained Pethe. The model was then tested over four cycles with a small subset of users from a particular region with expertise in crop protection products in particular and agronomy in general.
+
+The testing cycle was then expanded to a larger subset of a few hundred users across multiple regions, with feedback continuously fed back into the model to improve it, he explained.
+
+Bayer uses the following five criteria to evaluate the performance of its E.L.Y.
+
+1. **Accuracy**: How accurate the responses compared to the desired response as determined by a team of human experts?
+
+2. **Groundedness**: Are the responses based on the information contained within the documents and data provided to the GenAI model?
+
+3. **Cost**: What is the cost to build the model, maintain, and to provide response to user?
+
+4. **Response time:** What is the response time to queries provided by the end user?
+
+5. **Consistency**: Are the responses consistent when the same question is asked within the same context to the model?
+
+Every time the model is updated, it is re-evaluated according to these criteria.
+
+**Farmer.Chat via Whatsapp**
+
+Another firm with a case study featured in Pethe’s white paper is Digital Green, a nonprofit using an AI-powered assistant called Farmer.Chat to provide smallholder farmers in India and Africa with localized, timely, and actionable advice tailored to their needs.
+
+Using voice, text, and image inputs, Farmer.Chat coaches farmers through critical decisions such as crop management, pest control, and market timing, said Pethe. “Digital Green has been around for several years making videos for farmers to help them make their farming operations more profitable.”
+
+Historically, he said, Digital Green has provided its videos to extension agents who go out to villages and set up screenings. By using GenAI, the Farmer.Chat system enables farmers to interrogate Digital Green’s data coupled with publicly available data from universities and other sources on their phones via Whatsapp in their local languages.
+
+“With this type of an approach, Digital Green can support additional languages at a much lower cost and reach far more people,” said Pethe.
+
+**Credit risk predictions**
+
+Traive, a subsidiary of BASF, meanwhile, has been testing GenAI to see if it can predict when a farmer may fail to pay an invoice after 90 days, explained Pethe.
+
+“Traive used advanced methods such as Graph AI and Deep Learning to accommodate different data types such as satellite imagery, text, financial reports, and historical loan data sourced from nine of the largest financial and supply chain entities in Brazil with delinquency rates varying from 1.05% to 22.27%.
+
+“It used fine-tuned language models using GenAI through a product called ‘Travis’ to let credit analysts ask natural language questions about risk scores and credit memos, which was typically a black box for them, and turn it into a data-driven conversation.”
+
+**Fix your data, then get started**
+
+Stepping back, said Pethe, “Where there is a lot of unstructured data and tribal knowledge, that’s where there’s a lot of scope for GenAI to improve the user experience. For example, with Digital Green, being able to talk in your local language is a huge improvement.”
+
+He added: “I think a lot of people are feeling fairly positive about using GenAI in their businesses, but in lot of cases, they don’t have the right data structure to get started, so they might need to improve that to take advantage. As an example, a lot of people are still using desktop client software, so there’s all this data sitting on local machines that’s not in the cloud [for an AI model to train on].
+
+“So those type of basic challenges still exist in certain parts of the industry; companies are realizing that they can’t take advantage of these [GenAI] tools until they fix their data.”",agfundernews.com,2025-04-17,7,"GenAI can create an ‘agronomist on steroids,’ says white paper",article,0.2539713,49,35,40.84848485
+https://agfundernews.com/synthesis-capital-we-avoided-the-plant-based-cpg-blood-bath,false,Reports on a specific interview with a venture capitalist about the foodtech market.,🎥 Synthesis Capital: ‘We avoided the plant-based CPG blood bath’,"Investor sentiment in foodtech has soured in recent years, but specialist investors are in it for the long haul, says Synthesis Capital.","It’s fair to say that investor sentiment in foodtech has soured somewhat in recent years, but specialist investors are in it for the long haul, says Synthesis Capital.
+
+*AgFunderNews* (*AFN*) caught up with cofounder Costa Yiannoulis (CY) to talk foodtech investing, biomanufacturing, AI, and alt protein at the Future Food-Tech summit in San Francisco in an interview recorded shortly before the Trump administration’s on-and-off-again tariffs rattled markets around the world.
+
+*AFN*: Investors got their fingers burned backing some pioneering firms in alt protein. Do you see a second wave of leaner, smarter startups in these fields succeeding?
+
+**CY: **The first wave of these companies in this space, which is now over a decade old, they understood the problem but they didn’t have the right solutions. We were also in a low interest rate, grow at any cost environment, and all sorts of business fundamentals weren’t aligned. So that didn’t work out.
+
+Are we seeing a second wave? Yes. The reasons that these companies exist are still there, and are maybe even more acute now. And founders have their head screwed on right in terms of burn, growing slowly, how much cash they know they’re able to raise, building more solid foundations for their businesses.
+
+And for us as investors with lots of dry powder, it’s a much better time because we’re seeing better valuations and innovative startups that are more realistic.
+
+*AFN*: What’s your advice to startups in the current environment?
+
+**CY:** The best advice we can give to companies is don’t get over your skis. Focus on your key products. Make sure your unit economics makes sense. Don’t ask investors to fund negative gross margins and losses for a very long time. A much more realistic approach will be small raises rather than I’m going to try and raise $100 million in one go, which is not happening.
+
+Public markets are by no means widely open, acquisitions are not really happening, so make sure you’re making something consumers want to buy so that you can make a margin. And if you’re partnering with big companies, make sure that there’s a margin for them as well.
+
+*AFN*: How do you see the M&A environment in the next 12-18 months?
+
+**CY**: We are in a difficult period now… and with the sort of uncertainty that the new US administration is putting into play, it’s going to be tough for a while. There will definitely be consolidation. We’ve already seen some of that, and unfortunately, a lot of it has been distressed, companies going bust, others buying assets.
+
+But when it comes to M&A, I don’t think the next 12-18 months will be a great time for big corporates to buy for a few reasons. Speaking as a startup investor, I don’t think you’re going to be seeing the value of the technology that you’ve that you put together, so I’d rather keep funding these businesses for a period.
+
+From the corporates’ perspective, the reason they’re looking at these startups is because big companies are really bad at innovation. They want startups as almost outsourced R&D. And looking at the startups generally in our space, I don’t think many are yet at a level where a lot of them can slot in [under the corporate umbrella].
+
+The best thing corporates can do with startups now is partner in a clever way, whether that’s a JDA or something else. I think startups have been humbled and realize that they need the distribution channels [that larger companies have access to], and the fact that these corporates own the customer. So partnering to bring a product to market is probably the best thing you could do now.
+
+*AFN*: The Synthesis Capital portfolio has a slant towards biomanufacturing and enabling tech; what is going to unlock the potential of this market?
+
+**CY:** We invest in upstream enabling technologies that may be in food, that may be in biotech and other areas. So we avoided, purposefully, the plant-based CPG blood bath.
+
+Where we’ve become a bit more flexible is recognizing that as companies ride the cost curve down they may need to access other markets outside of food such as biopharma where there are more enterprise level customers. But we’re very much still within the same enabling technologies, upstream space [for biomanufacturing].
+
+You had companies in the early days that said I will leverage CMOS, I will leverage, effectively, an existing biopharma infrastructure to try and make food, which needs a really low price, which didn’t work. So unless we are now, in a 5% interest rate environment, going to raise billions of dollars to build lots of facilities which there’s no real appetite for, these enabling technologies really have a shot at improving things.
+
+Continuous fermentation is one [example]. There are a couple of very interesting companies out there such as Pow.bio that can lower your cost by 50 to 100% with existing steel, with existing capital.
+
+Companies like Triplebar, which is in our portfolio, can in turn help increase titers and improve efficiency without changing anything with respect to your physical infrastructure, but through dialing in the process, your organism, and how you’re working it, you’re cutting 30, 40, 50% of the cost. That’s what really excites us.
+
+*AFN*: How do you see artificial intelligence impacting the foodtech space?
+
+**C****Y** Everybody’s got AI on their pitch deck and it’s almost like everybody has to have it now, because it’s expected.
+
+I think it can definitely have a lot of impact in our space, but the key is understanding the data set. Biology is very complex, and so the data you can generate is where the value is.
+
+If a startup has AI in its pitch deck but has no data, or thinks it can buy data off some public database, we’re not interested. But there are some very interesting startups that are generating tens of millions of data points a day, and that potentially is very interesting.",agfundernews.com,2025-04-09,15,Synthesis Capital: ‘We avoided the plant-based CPG blood bath’,article,0.196651838,35,36,40.84848485
+https://agfundernews.com/mycotechnology-discontinued-alt-protein-biz-last-year-to-focus-on-flavor-modulation-sweetening-says-ceo,true,Reports on a specific corporate decision (MycoTechnology's change in business focus) with quotes from the CEO.,"MycoTechnology discontinued alt protein biz last year to focus on flavor modulation, sweetening, says CEO","MycoTechnology's Clear IQ product grew over 60% in 2024 and has more potential to grow, especially with large F&B companies, says Jordi Ferre.","Fungi fermentation specialist MycoTechnology has discontinued its fermented plant proteins and shelved plans to produce a fungi-based meat alternative in Oman in order to focus on its core flavor modulation and sweetening portfolio, says CEO Jordi Ferre.
+
+An industry veteran with stints on his resume at Tate & Lyle, PureCircle and Chupa Chups, Ferre joined Colorado-based MycoTechnology in January, taking over from CTO Ranjan Patnaik, who had been serving as interim CEO since May 2024 following the departure of Mike Leonard.
+
+“Before I arrived, there had already been some radical changes to move away from alternative proteins as we decided to focus on FMPs [flavors with modifying properties] and sweeteners,” Ferre told *AgFunderNews*.
+
+“And I think with my background in non-caloric sweeteners and flavor modulators, I can bring the leadership to make it happen,” said Ferre, who described MycoTechnology as “well-funded, but not yet profitable.”
+
+As for the alt meat plant in Oman, which was set to become operational this year fueled by feedstocks from upcycled dates, “There were a lot of trips and discussions, but in the end, it did not happen,” said Ferre.
+
+“I think it was an interesting idea, but Oman is a long way away, we don’t have an army of people, and we need to focus on executing what we can do well.”
+
+Oman Investment Authority (OIA), which led an $85 million Series E round in MycoTechnology in March 2022, “continues to sit on our board and is very supportive of what we’re doing,” he explained. “The fact that we did not do that plant in Oman does not mean that they have pulled back. They’re very involved and very supportive.”
+
+**60% growth in Clear IQ in 2024**
+
+Funded by $220+ million from investors including OIA and Nourish Ventures (Griffith Foods’ VC arm), MycoTechnology sees “a lot more potential” to grow its flagship product, natural flavor ClearIQ, said Ferre.
+
+Produced in fermentation tanks by mushroom mycelium, Clear IQ can enhance certain flavors and offset bitter, sour, or astringent notes in everything from high intensity sweeteners to plant proteins, botanicals, coffee, and cocoa.
+
+The ingredient—which Ferre says is profitable—is now used by 100+ customers in a range of products from protein beverages to dietary supplements and over the counter drugs, he said.
+
+“It is doing very well. Last year, we grew over 60% and this year we continue to do double-digit growth. I think we have a lot more potential to grow, especially with large food and beverage companies. So I’ve been making sure we have the right team in place to sell to the big guys.”
+
+As for potential applications, he said, “We don’t really call it a bitter blocker now. We like to call it a flavor harmonizer in the sense that it can suppress or reduce the off notes when you use certain ingredients in your formulation but it can also enhance certain flavor notes, so it’s a very multipurpose ingredient.”
+
+**Honey truffle platform**
+
+MycoTechnology is also betting big on new product Clear HT, a flavor modulator from an ultra sweet protein found in rare honey truffles that MycoTechnology is producing more cost effectively via precision fermentation, he said.
+
+“Clear HT has just got GRAS (Generally Recognized As Safe) status from the Flavor and Extract Manufacturers Association (FEMA) for use as a flavor with modifying properties, and we expect to have a good amount of product available this summer.
+
+“We’re manufacturing small amounts [in-house] but we’re also working with an external CDMO. So we’re not putting in more capex, we’re using somebody else’s capabilities.”
+
+Clear HT enhances flavors such as citrus and caramel, and offers new ways to modulate sweetness, so it can “take a little bit off the off notes you get from [stevia-based sweetener] Reb A,” he said. This might mean that food companies could use Reb A instead of the more pricey but better-tasting steviol glycoside Reb M in some formulations, for example.
+
+He added: “We also have a sweetener from the honey truffle platform, which has a different type of spec to Clear HT and would have higher usage permissions.” This would likely be labeled as ‘honey truffle sweet protein’ or ‘honey truffle sweetener,’ he said.
+
+While there are no silver bullets in the world of sugar reduction, he noted, formulators need more tools in the high-intensity natural sweetening toolbox, which right now only contains monk fruit, stevia, and, most recently, the sweet protein brazzein.
+
+**Fermentation as a Service**
+
+Asked about MycoTechnology’s Fermentation as a Service (FaaS) initiative, pitched by then-CEO Alan Hahn in late 2023 as a way to sweat the firm’s fermentation assets, Ferre said:
+
+“I’m open to it, but see it more as a strategic tool, not just I will manufacture for you, but is there a way we could partner in any way, in go to market, or even in cross investment, or something like that?
+
+“I cannot say more now, but this could help us develop more strategic relationships.”",agfundernews.com,2025-04-08,16,"MycoTechnology discontinued alt protein biz last year, reveals CEO",article,0.1784310941,32,37,40.84848485
+https://agfundernews.com/ftw-ventures-on-foodtech-investing-we-did-not-follow-the-hype-cycle,false,Reports on a specific event (interview with FTW Ventures founder) in a news-style format.,🎥 FTW Ventures on foodtech investing: ‘We did not follow the hype cycle’,Where’s the smart money going in foodtech investing today? AgFunderNews caught up with Brian Frank at FTW Ventures to get his take.,"The bulk of startups in any new industry will fail, but foodtech really stands out as a segment where investors have placed some pretty bad bets in recent years. So what have we learned and where’s the smart money going now?
+
+*AgFunderNews* (*AFN*) caught up with FTW Ventures founder Brian Frank (BF) at the Future Food-Tech summit in San Francisco, shortly before the Trump administration’s on-and-off-again tariffs rattled markets around the world.
+
+
+*AFN*: What’s next in foodtech?
+
+**BF:** There’s so much innovation that is being unlocked by new technologies like genetic understanding, AI tool sets for every single aspect of the food industry from agriculture to biomanufacturing all the way through to human health, supply chain efficiencies, cold chain optimization, and sustainable packaging.
+
+There’s also a big push towards how does nutrition and food unlock better human health outcomes that we see as being a real trend in the foodtech investment community right now.
+
+I see a huge opportunity with GLP-1 drugs, and not just in primary care around weight loss, diabetes prevention and ischemic heart disease. We need to figure out how we can involve the food industry alongside the drugs and therapeutic community to make impactful change, for example by finding new and natural ingredients that can stimulate similar responses so they can be added to foods or supplements, rather than just relying on the drug industry.
+
+On top of that, there is the need for wraparound care. As you stop eating so many calories, you stop getting the macro micronutrients that you need. How do we deal with bone density, muscle density, muscle strength, and mental health?
+
+We see a lot more research now into the gut-brain axis. So if we can get the right concentration of nutrition, nutrient dense foods, we can allow people to live a healthy life while also staving off the critical diseases that are affecting a wide population.
+
+*AFN*: How would you characterize the climate right now for foodtech investing?
+
+**BF**: We’re seeing tighter partnerships built that will show that there’s a path both to first generation products to first revenue to scaling, but it will be through a smaller number of players and a smaller amount of capital.
+
+We don’t operate as an investor community on a year-by-year basis. It’s not helpful. You have to look at longer time scales. You look at five- and 10-year cycles, because that’s what we need to provide returns within.
+
+And if you look back, actually we’re going back to where we were [before the heady days of 2020-22], even though in the short term, investment is down significantly.
+
+*AFN*: How do you see artificial intelligence impacting the foodtech space?
+
+**BF:** There are a lot of companies today putting AI at the end of a domain name and saying we’re an AI company because there is a gold rush towards AI tools and solutions.
+
+However, it’s critical to understand who actually has the capabilities and talent to deliver the total package and solution that will ultimately influence your business and the market.
+
+AI is a tool at the end of the day. And so the way that it’s sold and the solutions that it provides need to come in line with the technical capabilities that we need for this industry. And there’s more work that needs to be done to get data, to provide resources and capabilities that will ultimately move the food and agricultural sector in a positive manner.
+
+** AFN**:
+
+**Foodtech**
+
+**investors got their fingers burned backing some pioneering firms in cultivated meat, indoor ag, insect farming, plant-based meat, and animal-free dairy. Do you see a second wave of leaner, smarter startups in these fields succeeding?**
+
+**BF:** We see a return to a new normal. We saw too much capital being thrown into the industry, too high expectations, both on entry value and on exit value, and we’re going back to a more rational kind of community of startup founders and financing options.
+
+Looking at the industries you mentioned, I think it’s a mixed bag. Some of them have longevity, so things like dairy alternatives, there are consumers that need that.
+
+But the expectations in terms of how big and over what timeline were ill-stated, and now we’re coming back to a more rational situation where it can take 15-20 years for these companies to develop the technology and get it into market, and for there to be a market developed. But also the expectations of how much capital they need to do that are coming in line with what is traditionally done in this industry.
+
+*AFN*: What are your pet peeves as a foodtech investor?
+
+**BF**: My pet peeves are around people that are somewhat naive to the fact that they need support and help scaling and building their businesses in this industry.
+
+We create an environment where founders are put on a pedestal and told, ‘Be completely innovative and creative and buck the trends.’ But in the food and agricultural industry, you get further by working with others. You can get there faster working alone, but you get further working with partners.
+
+And so figuring out how to work together with the major players that control the majority of the economic value within the food and agricultural world will help founders become more capable and prolific within this industry, versus trying to be a complete disruptor and running into issues that expertise and capabilities have shown you can get around with the right knowledge and connections.
+
+The final thing I will say is that founders have expected capital to be free and available at all times, and now operating in a capital constrained environment, founders that had received so much funding in the past don’t understand how to operate a business that doesn’t run on venture capital.
+
+In fact, most businesses in the world don’t run on venture capital. So we’re looking for entrepreneurs that understand venture capital is a tool to use at the right time and place in the right amount. And then you lever on capabilities, resources and other services to help you get to where you need to go, whether that’s grants and loans, equipment and project-based financing, or revenue. At the end of the day, every business that we evaluate, we want them generating significant revenue by the time that we’re ready to exit the business.
+
+*AFN*: How has the investment strategy at FTW Ventures evolved in recent years?
+
+**BF:** We actually have not evolved our investment strategy because we’ve been a very conservative deployer of capital with an understanding of entry and exit values within this industry.
+
+We did not follow the hype cycle of ‘These companies will be decacorns and centacorns.’ We said, no, that’s not traditionally the way that the market has moved, and we understand the multiples at which these companies will trade at and so we’re much more rational in our investing strategy.
+
+What I would say is that it’s actually gotten easier for us to execute our strategy because the expectations in terms of round, size and valuation have come back down to where we would have expected them to be.",agfundernews.com,2025-04-09,15,FTW Ventures: ‘We did not follow the hype cycle’,article,0.2157062377,42,37,40.84848485
+https://www.foodnavigator.com/Article/2025/04/22/the-international-dubai-chocolate-pistachio-shortage/,true,Reports on a specific real-world event (Dubai chocolate craze causing pistachio shortage) with news-style reporting,Dubai chocolate craze causes global pistachio shortage and scams,The rave Dubai chocolate trends has sent the confectionery industry and consumers into a spin as they try to cash in on and get a taste of the latest chocolate trend,"TikTok famous Dubai chocolate is being blamed for an international pistachio nut shortage after manufacturers scrambled to snap up stocks to satiate consumer demand.
+
+The social media phenomenon Dubai chocolate is a chocolate bar filled with crispy knafeh pastry (angel hair), pistachio creme and tahini spread. It was first launched in 2021 by Dubai-based Fix Dessert Chocolatier.
+
+Pistachio prices have since tracked upwards from €6.65 ($7.65) a pound last year to €8.96 ($10.30) this year, with experts saying growers and traders are “tapped out”.
+
+Exports of pistachios from Iran, the world’s second-largest producer, to the UAE have risen by 40% in the six months to March 2025, compared to total 2024 exports, the country’s customs office states.
+
+## US pistachio supplies down
+
+Heightened demand has come at the wrong time, especially in lead export country the US, where pistachio supplies have fallen 20% in the 12 months to February, data from the country’s Administrative Committee for Pistachios shows.
+
+“There wasn’t much in supply, so when Dubai chocolate comes along, and chocolatiers are buying up all the kernels they can get their hands on, that leaves the rest of the world short,” Giles Hacking from nut trader CG Hacking told the Financial Times.
+
+Brands have jumped on the viral trend, firing out their own iterations at pace.
+
+Variations include:
+
+- Fix Dessert Chocolatier – maker of the the original ‘Can’t Get Knafeh of it’
+- Omba Pistachio Cream
+- Hotel Chocolat
+- Lindt
+- Real Dubai Chocolate
+- Top Tier
+- Petek
+- Maison Samadi
+- Lidl
+- Farhi
+- Rifai
+- Søstrene Grene
+
+Pistachio’s price hikes come as cocoa prices hit record highs earlier this year. Cocoa prices touched €8.98/kg in December 2024 ($10.32), only to rise further and reach €9.35/kg ($10.75) the next month.
+
+## Dubai chocolate scams on the rise
+
+The virality of Dubai chocolate, along with commodity cost increases, has given license to scammers seeking to con consumers out of their money with imitation products.
+
+A series of websites imitating legitimate Dubai chocolate trades, including Fix Dessert Chocolatier, are operating and catching shoppers unawares.
+
+“Scammers are often quick to capitalise on trends, and the Dubai chocolate craze is a prime example of this,” warns Olga Svistunova, expert at cyber security specialist Kaspersky.
+
+Scammers are taking advantage of companies, such as Fix, which do not trade outside of the UAE by promising consumers access to the products through illegitimate sites and social media groups.
+
+However, “we don’t currently offer international shipping or retail outside the region”, says a Fix spokesperson.",www.foodnavigator.com,2025-04-22,2,The international Dubai chocolate pistachio shortage,article,0.007902165375,29,118,117.9058824
+https://www.foodnavigator.com/Article/2025/04/17/eudr-simplified-by-eu-commission/,true,Reports on a specific real-world event (EUDR simplification) with news-style reporting,EUDR ‘simplified’ and costs cut by 30%,"Less than a year before it comes into force, the EUDR has been simplified. ","The EU announced this week that the European Union Deforestation Regulation (EUDR) will be ‘simplified’ to ease the administrative burden for companies.
+
+The total simplification measures will reduce administrative costs by an estimated 30%, according to the European Commission.
+
+## Simplification means fewer due diligence statements
+
+Under the new simplification measures, companies will be allowed to submit annual due diligence statements, rather than statements for every shipment or batch placed on the EU market.
+
+Furthermore, large companies are now permitted to reuse due diligence statements when goods that have previously been on the EU market are reimported, reducing the amount of new information needing to be submitted.
+
+Members of company groups can also now appoint an authorised representative to submit due diligence statements on their behalf.
+
+Large downstream companies now only have a “minimal” obligation to collect reference numbers from suppliers and use them for their own due diligence statements.
+
+The goal of these measures is to reduce the number of due diligence statements that companies are required to file.
+
+The commission is also finalising the EUDR’s country benchmarking, which will be adopted “no later than” June 30, 2025.
+
+## Products not covered by the EUDR
+
+Along with updates to its guidance document and frequently asked questions, the Commission has also released a delegated act, which provides further clarifications on the EUDR’s scope and has been published for public consultation.
+
+The delegated act clarifies which products are *not *under the EUDR’s scope. For example, certain palm oil products listed as under the EUDR’s scope can be manufactured with other commodities. The delegated act emphasises that these are only under the scope of the regulation if they are manufactured with the relevant commodity.
+
+Furthermore, samples of products for analysis or testing do not fall under the scope of the EUDR, as they are of “negligible” value. Subjecting such products to regulation would not be “proportionate,” the document says.
+
+While packaging materials do fall under the scope of the regulation, this is not the case when they are being used to support, protect or carry another product placed on the market.",www.foodnavigator.com,2025-04-17,7,EUDR 'simplified' by EU commission,article,0.007632181761,28,118,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/how-will-trumps-tariffs-affect-eu-food-and-drink/,true,Reports on a specific real-world event (tariffs announcement) with news-style reporting,Welcome to ‘Liberation Day’: What the tariffs mean for the EU,"The controversial president’s much anticipated tariffs on countries across the world have been announced, landing the EU with a 20% rate and the UK 10%, despite previous indications the latter could escape. ","The controversial president’s much anticipated tariffs on countries across the world have been announced, landing the EU with a 20% rate and the UK 10%, despite previous indications the latter could escape.
+
+European Commission president Ursula von der Leyen has already warned the tariffs will cause “massive suffering” to the global economy. Though she remains hopeful the US/EU relationship might still move forward from “confrontation to negotiation”, she said.
+
+## The types of US tariffs on the EU
+
+The tariffs have been neatly categorised by Trump into “baseline” and “worst offenders”. The former is a 10% tariff, which will be applied to the UK, Singapore, Brazil, Australia and other countries. These will come into force from April 5.
+
+Those deemed to be the “worst offenders” have individual tariffs applied to them, the EU has been landed with the lowest at 20%, but the scale slides up to 54% for China, 49% for Cambodia and 46% for Vietnam.
+
+Significant attention is being paid to the impact on Europe’s automotive industry, which will be hit with an immediate 25% tariff.
+
+There were no additional tariffs on Canada or Mexico and the 10% baseline does not apply to these countries either.
+
+The EU has postponed its initial round of counter tariffs until mid-April, standing by its preference of negotiation, openness and dialogue. UK prime minister Sir Kier Starmer is also hoping to negotiate a free trade agreement in the same way.
+
+## How will the EU respond to US tariffs?
+
+EU countermeasures could be to reinstate previously suspended tariffs on a range of EU goods, with higher rates on agricultural and food items.
+
+Global leaders have lambasted the US president for imposing the taxes, which he says are payback for unfair trade policies aimed at the US in the past. Trump responded to tariff criticism by saying he’d been “very kind” in his decisions.
+
+The question now is: will the tariffs go ahead from April 5 and April 9 or will Trump do another U-turn as he did with Canada and Mexico?",www.foodnavigator.com,2025-04-03,21,How will Trump’s tariffs affect EU food and drink?,article,0.00716194479,25,119,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/food-and-drink-industry-heading-towards-melt-down-insiders-warn/,true,Reports on a specific event (warning from industry insiders) with news-style reporting,Food industry ‘disaster’ imminent investors warned by insiders,"The food and drink industry is heading towards a huge climate-driven meltdown, but the industry is refusing to reveal the true scale of the issue to investors and outsiders.","The food industry is heading towards a commodity crisis and too little is being done to mitigate the predicted meltdown, an anonymous group of senior industry professionals has warned.
+
+In a memo released to food and drink industry investors this morning, the group known only as Track x Food has called on investors to “explore the resilience” of disaster preparedness levels of the food companies they own or have shares in.
+
+After meeting in secret for 18 months, the group, who combined have worked for over 50% of the UK’s leading grocery suppliers in senior positions, many for 20 or more years, have spoken out about the risk to future food and profit.
+
+“We are releasing this memo because we have reached a moment of threat to food security like non other we have seen,” the group writes in the memo, coordinated by Ned Younger at Inside Track.
+
+Food and drink production is under significant threat, with the sector unable to rely on the yield, quality or predictability of supply from most major sourcing regions in the coming years.
+
+## What is threatening food production and profit?
+
+Soil degradation, extreme weather events, global heating and water scarcity are all contributing to a harrowing future, claims Track x Food.
+
+Food and drink manufacturers have “sub-scale” risk mitigation strategies in place, but are being “assured by major audit & assurance firms and therefore giving false confidence to investors”.
+
+Several key factors are feeding the sorry situation, the secret society writes. The competitive nature of the UK’s food industry is one such factor, followed by ill-equipped senior teams and boards, insufficient consideration for long term issues and “bias towards pleasing shareholders instead of being honest”.
+
+Most of the three main strategies presented to investors to mitigate or resolve the main problems facing the future of food are insufficient, the group also suggests.
+
+These include finding alternative sourcing regions, investing in resilience of current sourcing and investing in alternative food sources.
+
+### The memo
+
+""We are releasing this Memo because we have reached a moment of threat to food security like none other we have seen. Yield, quality, and predictability of supply from many of our most critical sourcing regions is not something we will be able to rely upon over the coming years. The data on degrading soil health, water scarcity, global heating and extreme weather events back up what we are seeing from within the system: an interconnected set of crises.
+
+These crises will have a meaningful commercial impact on our businesses…
+
+Mitigation strategies meanwhile are simply not commensurate with the level of the risk we are facing. And yet they are being presented to investors as a fitting ‘solution’ to the situation we are in.""
+
+The UK’s Food and Drink Federation said the industry’s role in reducing its own environmental impact was recognised.
+
+“Last year we set out ambitious net zero and nature restoration targets for 2030, including contributing to the UK’s Nature Positive ambition to halt and reverse nature loss by 2030,” a spokesperson said.
+
+“We want to work collaboratively with government as it develops its Food Strategy to achieve a more sustainable food system, whilst ensuring the resilience of the sector and maintaining the UK’s food security.”
+
+## How will investors respond to climate threats?
+
+However, some investment firms have already taken the memo’s claims seriously, urging others in the sector to do the same.
+
+“We urge our colleagues in the investment industry to leverage their unique capabilities as investors to address this otherwise intractable sustainability challenge‚” says CCLA investment management’s director of stewardship Amy Brown.
+
+Others have called the memo a “wakeup call”, saying investors may not be getting all the information they need, according to Planet and Carbon Tracker founder Mark Campanale.
+
+Legal consultants have pointed out businesses will be required to take action through new regulation. “As the climate and nature crises accelerate, large food retailers and agribusiness are becoming exposed to a greater range of legal and transition risks,“ says Harj Narulla, barrister at climate law specialists, Doughty St Chambers.
+
+“Under new climate and environmental regulation in Europe and the UK, companies will have more stringent climate and environmental reporting and due diligence obligations. These obligations increase the prospects of litigation, including against board directors for potentially breaching their fiduciary duties to shareholders,” adds Narulla.",www.foodnavigator.com,2025-04-03,21,"Food and drink industry heading towards melt down, insiders warn",article,0.01076164985,37,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/07/epr-and-other-european-packaging-regulation/,true,Reports on a specific event (implementation of packaging regulations) with factual details and news-style reporting,Europe’s EPR: How the EU is harmonising packaging regulation,"Following the implementation of the UK's EPR, what other European countries have strong regulation on packaging?","On April 1, the UK’s Extended Producer Responsibility (EPR) regulations came into effect. The wide-reaching regulations aim to ensure that businesses collect data on packaging they supply or import.
+
+The regulation’s purpose is to put the cost of managing and recycling packaging onto producers themselves, according to the Food and Drink Federation (FDF). It also aims to increase recycling and reduce ‘excessive’ packaging.
+
+Meanwhile, across the English Channel, the EU is trying to harmonise its own member states’ packaging rules. This harmonisation includes new regulations on member states’ EPRs.
+
+## The UK
+
+The UK’s EPR scheme requires companies to collect and report data on packaging they supply or import. They are responsible for the net costs of both managing and recycling the packaging they produce, through a series of fees.
+
+The scope of the regulation covers businesses with a UK presence that have £1m (€1.2m) annual turnover or more. Companies must also have been responsible for importing or supplying more than 25 tonnes of packaging into the UK market over the previous calendar year.
+
+## The EU
+
+From 1994, EU countries were regulated by the Packaging and Packaging Waste Directive (PPWD). As a directive, the PPWD ensured that EU member states pass their own EPR schemes into law.
+
+However, the recent entering into force of the Packaging and Packaging Waste Regulation (PPWR) changes all this. It means that the EU is taking matters into its own hands.
+
+Entering into force on February 11 this year, the regulation’s date of application is 18 months following this.
+
+The regulation aims to minimise waste generated, especially through primary raw materials, and accelerate the transition to a circular economy. The eventual aim is to make all packaging in the EU recyclable in an economically viable way by 2030.
+
+Among other things, the regulation aims to harmonise the criteria for EPR schemes across Europe. Different rules on a national level can create uncertainty for manufacturers, according to the regulation.
+
+Measures taken by the producer should allow for the return and waste management of all packaging waste, free of charge for consumers, the regulation states.
+
+Under the regulation, producers must pay for the costs of labelling waste receptacles as well as the costs of carrying out surveys of collected waste.
+
+The fee itself should be modulated according to the percentage of recycled content in packaging, the regulation states. A framework for the modulation of the fee will be adopted by 2028.
+
+The packaging included within an EPR scheme should be identifiable by a symbol or QR code, according to the regulation.
+
+Producers will need to submit their details to a national register which each member state will have and which will monitor producer compliance with EPR requirements.
+
+To ease administrative burdens for small businesses that fill imported packaging, the regulation stresses that by ‘producer’ it means the company that first made said packaging available in that member state.",www.foodnavigator.com,2025-04-07,17,EPR and other European packaging regulation,article,0.008290100861,30,112,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/eco-labels-five-challenges/,true,"Reports on a specific topic (eco-labelling) with analysis and expert opinions, in a news-style format.",5 ways eco-labelling is falling short of its potential,Eco-labels still face a range of challenges,"Eco-labelling is something of a divisive topic. Many industry stakeholders argue that on-pack labelling is not likely to make a clear difference on preventing climate change, due to too few adopters.
+
+To fulfil their purpose, eco-labels must change, argues a new report now from the University of Hertfordshire and the Consortium for Labelling for the Environment (CLEAR).
+
+While it focuses on ten eco-labelling schemes in the UK, many of the problems seen, according to John Tzilivakis, one of the researchers, are relevant worldwide.
+
+## A lack of standardised methodologies
+
+A key problem is the lack of a standardised methods, techniques or even data sources between the 10 schemes reviewed. Because there is no standardised methodology, different labelling schemes presented different pictures.
+
+This multiplicity creates “perspective disparity”, according to Tzilivakis, meaning different schemes focus on different things and each one builds only part of the picture required to understand the sustainability of a given farm or product.
+
+A lot of work needs to be done to harmonise the various schemes, points out Sarah Haynes, head of sustainability at IGD.
+
+A standardised eco-label is needed “to make sure there’s a level playing field,” adds Nicola Organ, senior data impact analyst at EIT Food.
+
+A lack of standardisation opens up other key problems as well. According to Fabia Bromovsky, director of Global Farm Metric at the Sustainable Food Trust, lack of standardisation can also open up the doors for greenwashing.
+
+A standardised version would be better for consumers as well. Consumers don’t want too many different options when it comes to labelling, suggests the Soil Association’s Oona Buttafoco; they want the “default” option to be sustainable.
+
+Despite the complexity of eco-labelling, “we know well enough what’s really damaging, and we know well enough what’s helpful. We can work from there.”
+
+## Flawed data
+
+There were two types of eco-labelling schemes looked at by the study – farm assurance-based and product based.
+
+Of the product-based schemes assessed, many of them relied on modelled data, poorly accounting for site-specific impacts.
+
+They also often used second or third-hand modelled data rather than first-hand data, leading to concerns that the variability of different farms is not reflected as much as it would be in first-hand data.
+
+However, the farm-based schemes had issues as well. While they took more account of practices on the ground, many of them worked via data that was nevertheless based on practices rather than outcomes, meaning that success wasn’t always recorded.
+
+“You can’t help coming back to the importance of” primary data, points out Jimmy Woodrow, chief executive of Pasture for Life.
+
+Primary data rather than modelled data would ensure that strong performance on sustainability was linked back to those actually doing it, he said. This would “encourage a race to the top”, rather than underperformers being “dragged up to the average.”
+
+Such granularity could impact small family farms disproportionately, worries the Soil Association Certification’s head of regulatory and trade affairs Lee Holdstock.
+
+## Overlooking biodiversity
+
+Biodiversity is a “major gap” in eco-labelling efforts, argues researcher Tzilivakis.
+
+Large manufacturers and retailers haven’t been thinking about biodiversity “in a holistic way” until very recently, suggests Biodiversify associate director Katie Fensome. It has therefore had “less time to mature as a sector strategy.”
+
+Biodiversity is “notoriously difficult” to measure, and to compare against other environmental impact metrics.
+
+This difficulty should not be given as a reason to overlook biodiversity, the report stresses.
+
+## Overlooking key environmental factors
+
+Alongside biodiversity, schemes also tend to overlook other key environmental factors such as air, soil and water quality, soil provision and water flow regulation. All of these, according to the report, are “critical with respect to agroecology.”
+
+It’s important to look “at the entire system as one,” explains The Soil Association Certification’s Holdstock, who warns against having “carbon tunnel vision” which could push other sustainability indicators to the side.
+
+Even drastically reducing emissions would not be enough to prevent us getting further into the “red zone” when it comes to the climate, suggests the Soil Association’s Buttafoco, due to the “crucial role that the biosphere and nature plays.”
+
+We must think about the environment holistically, she suggests, rather than focusing on climate first and other factors later.
+
+## Not fit for purpose
+
+The report concluded that many of the eco-labels assessed are not yet fit for purpose.
+
+According to the report, they do not provide transparency to the environmental practices of the systems they assess, and they do not contribute towards the creation of a more sustainable food system.
+
+The “perspective disparity” due to the differences in methodologies mean that there is no clear goal for all the different eco-labelling schemes to work towards.
+
+Across the board, there is a need for more outcome-based metrics. If metrics are based on outcomes, the labelling will be more fit for purpose, if the purpose is understood to be improving the food system.",www.foodnavigator.com,2025-04-02,22,Eco-labels: Five challenges,article,0.01118681296,44,114,117.9058824
+https://www.foodnavigator.com/Article/2025/04/23/could-eating-broccoli-reduce-the-risk-of-type-2-diabetes/,true,Reports on a specific scientific study and its findings in a news-like format.,Could eating broccoli cut diabetes risk?,Scientists have discovered that a compound in broccoli could help to lower the risk of developing type 2 diabetes.,"Broccoli has been linked with a wide range of health benefits, including helping to prevent cancer, regulating metabolism and reducing the risk of cardiovascular disease.
+
+Now researchers from the University of Gothenburg believe the cruciferous vegetable could also reduce the risk of developing type 2 diabetes.
+
+## Can broccoli reduce risk of type 2 diabetes?
+
+Results from a new study, published in Nature Microbiology, show that participants taking sulforaphane, a compound found naturally in broccoli, had a higher average reduction in fasting blood sugar than those taking a placebo.
+
+The researchers observed an even greater difference when analysing clinical subgroups.
+
+The group with the greatest improvement had early signs of mild age-related diabetes, a relatively low BMI in the context of the study, low insulin resistance, low incidence of fatty liver disease, and low insulin secretion.
+
+The research team had previously identified sulforaphane as a potential antidiabetic compound for type 2 diabetes.** **The 2017 clinical study showed that participants with diabetes experienced significantly lower blood sugar levels after taking high doses of sulforaphane extracted from broccoli sprouts.
+
+## How was the study conducted?
+
+The study included 89 individuals, with elevated fasting blood sugar, an indicator of prediabetes. Other criteria included the participants being overweight or obese and between 35 and 75 years old.
+
+In a blind study, the participants were randomly assigned sulforaphane or a placebo for 12 weeks. A total of 74 participants completed all stages of the study.
+
+The researchers then went on to study how gut bacteria processed sulforaphane, discovering a gut bacterium that is able to interact with the compound. This could further improve efficacy of the broccoli compound.
+
+## Food as medicine trend
+
+The discovery of broccoli’s potential in helping to reduce the risk of developing diabetes could further fuel the growing food as medicine trend, as consumers seek to improve their health through diet.
+
+“The treatment of prediabetes is currently lacking in many respects, but these new findings open the way for possible precision treatment using sulforaphane extracted from broccoli as a functional food,” says Professor Anders Rosengren, author on the study.
+
+This research also provides further understanding on the potential role of gut bacteria in helping to prevent diabetes.
+
+”The results of the study offer a general model of how pathophysiology and gut flora interact with and influence treatment responses. A model that could have broader implications,” says Professor Anders Rosengren.
+
+Source: Effect of broccoli sprout extract and baseline gut microbiota on fasting blood glucose in prediabetes: a randomized, placebo-controlled trial
+
+Published online: 10 February 2025
+
+DOI: 10.1038/s41564-025-01932-w
+
+Authors: Chinmay Dwibedi, Annika S. Axelsson, Birgitta Abrahamsson et al.",www.foodnavigator.com,2025-04-23,1,Could eating broccoli reduce the risk of type 2 diabetes,article,0.008343444689,32,120,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/biggest-mistakes-food-and-beverage-brands-make-in-npd/,true,"This is an explanatory article about new product development, not a news report of a specific event",Biggest NPD mistakes brands make,New product development in food and beverage can be extremely complicated and costly. We look at the dos and don'ts for a successful product launch.,"Launching a new food or beverage product is complicated, costly, and fraught with seen and unforeseen challenges.
+
+And it’s not just about getting the product right, the market is increasingly competitive with myriad new launches across all sectors every week.
+
+“Cutting through is harder than ever,” says Gareth Turner, director of FMCG marketing firm, Big Black Door.
+
+## Challenging times for food and beverage
+
+The food and beverage industry really is up against it when it comes to innovating and developing new products.
+
+Climate change is spiking commodity prices, geopolitical unrest is pushing energy costs up, Trump’s tariffs are causing trading chaos, and regulatory changes including EUDR and CSDDD are leading to reformulation and supply-chain switches.
+
+Added to that, competition in the field is vast meaning securing and keeping shelf space in shops and supermarkets, is difficult.
+
+“There’s simply too much noise, especially in crowded categories like snacks, drinks and plant-based,” says Turner.
+
+All this makes new product development a huge financial risk for manufacturers, so getting it right and avoiding mistakes is essential.
+
+## Biggest F&B NPD mistakes brands make:
+
+### 1. Innovating for innovation’s sake
+
+One of the most surprising mistakes food and beverage brands make is creating products that aren’t needed.
+
+“Designing a new product is a balancing act between creativity and commerciality,” says Turner. “Teams often get excited about trends or novel formats, but unless the product solves a real consumer problem or adds something meaningful to the category, it won’t cut through with consumers or your retail partners.”
+
+### 2. Not working as a team
+
+Getting all relevant departments to work effectively and efficiently together is one of the most common sticking points in new product development.
+
+“Getting R&D, supply chain, marketing and finance to row in the same direction can be a slog, especially in larger businesses,” says Turner.
+
+### 3. Not getting the product right
+
+Designing a new product is a balancing act between creativity and commerciality.
+
+“One of the most common mistakes is designing for the boardroom, not the retailer, shopper or consumer,” says Turner. “Brands overcomplicate the proposition, use language consumers don’t understand, or push claims that sound good internally but don’t resonate on-shelf.”
+
+Another big mistake is not thinking enough about customer need. Great products fit easily into people’s lives – for example, a snack food item will be easy to carry and eat on the go.
+
+Brands also occasionally make the mistake of creating a complex product that simply confuses consumers.
+
+“If you need to educate too much, it’s probably not ready,” says Turner. “I learnt this the hard way when Arla launched the Lurpak Cook’s Range. I still believe it was an incredible product, but it needed too much education at shelf – asking shoppers to break their habitual purchases of oil. We spent millions on that launch, but the product came off shelves soon after launch.""
+
+But there are brands getting it right.
+
+Finnish brand, Lonkero’s Finnish Long Drink has successfully launched an entirely new drink to the alcoholic beverage sector. The lightly sparkling, grapefruit flavoured drink is original and has been making waves at trade shows across Europe.
+
+Meanwhile non-alcoholic brand beverage brand, Lucky Saint, stands out for redefining what innovation means.
+
+“It’s not just about flavour or format, they’ve created an aspirational brand around a category that was previously an afterthought. To make it feel desirable and aspirational. That’s another level of innovation,” says Turner.
+
+### 4. Not investing in a product’s success
+
+Building brand and product reputation takes investment, consistency and time. Many brands underestimate how long and how much money it takes to seed and scale new products. It’s not just about the launch, it’s about staying power.
+
+“I see a lot of brands celebrating securing a listing, but that’s when the hard work starts,” says Turner. “You need a strong launch, but you also need to keep the momentum to ensure that the brand is secure in its place in the first quarter.”
+
+## Getting it right
+
+“Be obsessed with the details because nobody else is going to do that for you” – that’s Gareth Turner’s top tip for getting a new product launch right.
+
+### These details include:
+
+- Developing a strong understanding of consumer needs
+- Knowing where a new product would fit into consumer lives
+- Understanding what consumers are expecting from a particular type of product
+- In-depth, translatable knowledge of the value a new product would add to a retailer - why should they stock it and what it sets it apart from other products in the space?
+- Being patient. Success often come from persistence, experience and resilience",www.foodnavigator.com,2025-04-14,10,Biggest mistakes food and beverage brands make in NPD,article,0.01075370558,39,125,117.9058824
+https://www.foodnavigator.com/Article/2025/04/04/moving-mountains-move-away-from-processing/,true,Reports on a specific corporate action (Moving Mountains' new product range) in a news-like format.,Moving Mountains moves away from processing,Moving Mountains is responding to consumer scepticism about food processing with its latest range.,"The health and wellness trend has experienced huge growth over the past decade. This has led to a sharp rise in consumer demand for products that provide benefits beyond taste and texture, and a new is the focus on functionality and ‘naturalness’.
+
+Classed as ultra-processed foods, plant-based meat alternatives have fallen foul of this trend and sales have suffered as a result.
+
+However, major plant-based meat brand Moving Mountains is leaning hard into natural ingredients with its new ‘superfood’ range.
+
+Normally known for its plant-based burgers and mince, it’s now releasing a new range which includes falafel.
+
+## Targeting a new trend
+
+Moving Mountains’ new range targets the consumer desire for ‘superfoods’, explains marketing assistant Strath Brown. According to the brand, each portion contains between 12 and 14 vegetables.
+
+The range has been in the works for two years, he explains, and is a direct response to the brand’s conversations with its customers and partners.
+
+“We are finding more and more consumers are focusing on a balanced diet and opting to add more wholefoods ingredients to diversify what they consume,” says Brown.
+
+Hand-in-hand with a desire for more wholefood ingredients is scepticism about processing.
+
+“We have noticed a lot of scepticism about the processing of our food, and while we use many natural ingredients in our original range, the ingredients are further refined and flavoured to replicate the meat alternative.”
+
+The brand’s new range leans much more into whole foods. This means that products such as falafel, which many consumers will not think of as a “meat alternative” but simply a vegetarian product, are included alongside ‘crispy’ burgers.
+
+The range aims to “challenge” consumers’ perceptions around what plant-based food is, according to Brown.
+
+Producing these products includes several steps such as removal of inedible or unwanted parts, drying, crushing, grinding, filtering, and boiling.
+
+“This level of processing is common in food production, including in products that don’t receive as much scrutiny as the plant based industry faces,” explains Brown.
+
+The next phase of the range will be a focus on spicy products, driven by a demand for “extra flavour options”.
+
+## A focus on nutrition
+
+In the past, meat alternatives have been focused on being as similar to meat as possible, at least in terms of taste and texture. However, much of the scepticism around them has stemmed from the fact that many consumers don’t believe this similarity extends to nutritional quality.
+
+The superfood range is squarely focused on nutrition, with products containing vitamins and mineral including zinc, magnesium, iron, and vitamin E. Furthermore, the range focuses on gut health.",www.foodnavigator.com,2025-04-04,20,Moving Mountains move away from processing,article,0.008093849372,31,116,117.9058824
+https://www.foodnavigator.com/Article/2025/03/26/top-10-new-food-and-beverage-trends-in-2025/,false,"This article is a trend report, not a news article reporting a specific event.",Top 10 rising food and beverage trends for 2025,"From the weight-loss boom to must-have sweet treats, we discover the top 10 trends dominating food and beverage in 2025.
+","Food and beverage trends are everywhere, with new colours, flavours, eating styles and diets topping the charts every year.
+
+Here’s a rundown of the top 10 trend dominating food and beverage in 2025.
+
+## 1: JOMO (Joy Of Missing Out)
+
+The Joy Of Missing Out, or JOMO, is all about enjoying the comforts of home, without worrying about what’s happening elsewhere – parties, concerts etc.
+
+It’s been growing in popularity since the Covid-19 pandemic, when consumers spent all their time either cooking at home or ordering in.
+
+“Who needs to go out, when you can have restaurant quality meals, top notch cocktails, and barista grade coffee at home,” says Charles Banks, director and co-founder of TheFoodPeople.
+
+### The trend is defined by staying home and enjoying:
+
+**Cafecore:**Homemade barista-style coffee, with consumer understanding of microlot, heirloom, grind size, crema colour and extraction rate growing**Home happy hour:**Pre-portioned, ready-to-pour, bar-quality drinks containing everything from high proof to zero proof**Easy entertaining:**Ordering takeaways or oven cooking pre-prepared meals**Grandma core:**A nostalgic baking style focusing on high-quality ingredients and retro-style cakes including Battenburg, scones and traybakes**Restaurant-quality:**Premiumised foods, with chef-driven ranges, global larder, and fresh foods dominating**Comfort Bowls:**The comfort food trend is boosting sales of hearty and warming dishes like soups, stews and ramens
+
+## 2. Omnivore
+
+Instead of choosing between meat or plant-based, omnivores are more flexible. However, they maintain a ‘less and better’ approach. In other words they eat fewer animal-based products like meat, fish and eggs, and ensure they’re of a high quality, taking provenance, welfare and sustainability into account, when they do.
+
+The omnivore trend is also focussed on simple ingredients such as roasted vegetables and grass-fed beef.
+
+Mushrooms, mycelium and mycoprotein are also gaining popularity, while the dairy sector is stepping into the hybrid space with hybrid milks, cheeses and and butters.
+
+## 3. Big fusion
+
+Fusion foods and multi-cuisine cooking is on the rise, as chefs from around the world share flavours, techniques and ideologies.
+
+“This is more than a mere mash-up of ideas,” says TheFoodPeople’s Banks. “These creations come from a place of knowledge and authenticity, prepared by cooks who understand the cuisine.”
+
+### Themes include:
+
+**Twisted Italian:**Italian favourites including pizza, cacio e pepe , lasagna and risotto, but with a global flavour twist**Japan meets world:**Japanese cuisine is already hugely popular, and is evolving as it travels across the globe**Pan Asian:**The fragrant, vibrant, flavourful foods of East and Southeast Asia combined**Mexican-ish:**Popular Mexican foods such as tacos, burritos and nachos are being used as a base for a variety of international cuisines such as Pakistani-Mexican fusion lamb sheesh and chicken tikka smashed tacos
+
+## 4. Crave worthy
+
+This is very much the ‘more is more’ trend, defined by oversized and overfilled foods like doughnuts and milkshakes.
+
+It also includes extravagant extras like salads topped with a duck fat dressing, and piled high with cheese.
+
+“This is not-for-everyday, over-the-top indulgence, with the likes of gourmet chilli dogs, raclette cheese burgers, fully loaded tex mex nachos, and oversized chocolate bars,” says TheFoodPeople’s Banks.
+
+## 5. Weight loss
+
+In stark contrast to number 4, the weight-loss trend is back and it’s bigger than ever.
+
+The rise of GLP-1 drugs and myriad new diets, has taken the weight loss industry to a global market value of $142.58bn, with a CAGR of 9.94% (Grand View Research).
+
+“Managing weight has become a central focus for individuals, industry and policy alike,” says TheFoodPeople’s Banks.
+
+### Popular diets include:
+
+## 6. Clean label
+
+The backlash against ultra-processed foods (UPFs) has led to a renewed interest in the clean label trend.
+
+“The debate continues to swirl around the possible impacts of ultra processed foods and forever chemicals,” says TheFoodPeople’s Banks. “Against this backdrop, consumers are turning to products they know and trust, typically with fewer, natural, recognisable ingredients, and with minimal processing.”
+
+### The clean label trend is defined by:
+
+**Brand transparency:**Consumers want to know exactly what’s going into food and beverage products**Ingredients:**The fewer the better. Three to five recognisable, organic ingredients, with minimal processing**App’s and platforms:**Online information, such as the hugely popular app Yuka, are supporting consumer understanding of food and beverage products
+
+## 7. Cut food waste
+
+Efforts to cut food waste continue to grow, with industry placing more importance on it. And now it’s getting help in the form of new technologies.
+
+“Help is on hand via technologies that can extend shelf life, detect and reduce food spoilage,” says TheFoodPeople’s Banks.
+
+And prevention is key, with brands finding innovative new ways to improve operations at all stages of production, from farm to fork.
+
+## 8. Sweet treats
+
+Treat culture is big news as consumers seek affordable rewards during financially challenging times. In other words, they might not be able to afford a holiday but they can afford a slice of cake with a cup of tea in the afternoon.
+
+But it’s not just about any sweet treats. Consumers are truly indulging with gourmet doughnuts and deluxe cookies, as well as nostalgic desserts like banoffee and lemon meringue pies.
+
+### Consumer favourites include:
+
+- Cakes
+- Doughnuts and buns
+- Cookies
+- Ice cream
+- Nostalgic puddings such as rice pudding, and jelly and custard
+- French patisserie
+
+## 9. Snack attack
+
+Snacking is on the rise, as people adopt a more flexible approach to eating, over the more traditional three meals a day.
+
+“We’ve seen a surge in snacking innovation across the fresh, frozen and ambient aisles, from indulgent treats to functional bites,” says TheFoodPeople’s Banks.
+
+What’s more, the rulebook for what constitutes a snack is apparently out the window, with consumers opting for “mini meals” such as savoury bakes, noodles and fully-loaded salads.
+
+## 10: Protein power
+
+Protein, in all its forms, has become a mega-trend in food and beverage, amassing a global market value of $27.5bn and a projected value $47.4bn by 2030 (Statista).
+
+From powders and bars to plant-based products and cultivated meats, consumers and industry are heavily invested in proteins.
+
+### Innovation in proteins:
+
+**Plant-based:**Industry is focusing on producing clean label, whole, nutrient-rich plant-based foods and beverages**Cultivated meats:**Advancements in production processes, reducing costs and increasing production speeds are helping the industry to progress**From thin air:**This groundbreaking technology is created by fermenting specialised microbes, carbon dioxide, hydrogen derived from renewably powered water electrolysis and minerals to produce a nutrient-rich biomass. What’s more it’s been touted as the future of food**Fungi:**Interest in fungi such as mycelium and koji, is growing as understanding of their potential as a protein source increases.",www.foodnavigator.com,2025-03-26,29,Top 10 new food and beverage trends in 2025,article,0.01371042008,43,133,117.9058824
+https://www.foodnavigator.com/Article/2025/04/08/climate-change-threatening-half-worlds-crops/,true,"Reports on a specific scientific study and its findings about climate change's impact on crops, presented in a news-style format.",Half world’s crops at risk of extinction,New research has revealed that half of the world's crops are at risk if global temperature increases continue.,"Researchers from Finland’s Aalto University are sounding the alarm over the devastating effects rising temperatures will have on global food security.
+
+The findings, published in Nature Food, reveal global temperature increases exceeding 1.5°C would result in a significant drop in crop diversity, impacting food security and endangering lives.
+
+This follows the world’s official entry into an historic drought and food industry insiders revealing the world is on the brink of imminent disaster.
+
+“There is a direct correlation between the increase in extreme weather events and impacts on agricultural production,” says Everstream Analytics chief meteorologist Jon Davis. “The increase in extreme weather events – drought, flood, convective storms, and tropical cyclones – has been increasing for many decades. Recently, these increases have accelerated.""
+
+## Half of world’s crops under threat
+
+The threat of rising global temperatures is already being felt, with ’heatflation’ a recognised term in food and beverage.
+
+Now scientists can provide a clearer understanding of where and how climate change will affect food production. A research team, from Aalto University, analysed the effects of rising temperatures, changing precipitation patterns, and increasing aridity on 30 major food crops globally.
+
+Their findings indicate that low-latitude regions will suffer the most severe consequences, with up to half of their crop production at risk from changing climatic conditions. Furthermore, these regions will experience a significant decline in crop diversity, further threatening food security.
+
+“The loss of diversity means that the range of food crops available for cultivation could decrease significantly in certain areas,” says study lead Sara Heikonen. “That would reduce food security and make it more difficult to get adequate calories and protein.”
+
+## Viable cropland shrinking
+
+Global warming is reducing the amount of global cropland available to grow staple crops, including rice, corn, wheat, potatoes and soybeans. These vital crops account for over two thirds of the world’s food energy intake. And these aren’t the only ones.
+
+“Tropical root crops such as yams, which are key to food security in low-income regions, as well as cereals and pulses are particularly vulnerable,” says Heikonen. “In sub-Saharan Africa, the region which would be impacted most, almost three quarters of current production is at risk if global warming exceeds 3°C.”
+
+Mid- and high-latitude areas will likely retain their crop-growing land. However, the researchers predict the zones for specific crops will change. These areas will also likely see an increase in crop diversity as growing conditions change.
+
+“The cultivation of temperate fruits, such as pears, could become more common in more northerly regions,” says Heikonen.
+
+## Other threats increase
+
+Even if climatic conditions remain favorable in some areas, the researchers warn that other factors could impact growing conditions.
+
+“Warming might bring new pests and extreme weather events, which our model doesn’t include. So the situation isn’t really that black and white,” says Professor Matti Kummu, senior author on the study.
+
+And the world has already seen multiple examples of both, with extreme weather events rising in frequency and severity and the number of pest-related crop failures growing.
+
+## Opportunity to protect food security
+
+The researchers also observe that many of the low-latitude regions, threatened most by global warming, are already vulnerable, facing economic and food sufficiency challenges.
+
+“In many low-latitude areas, especially in Africa, the yields are small compared to similar areas elsewhere in the world,” says Professor Kummu.
+
+However, he believes there could be ways to mitigate the threat.
+
+“They could get higher yields with access to fertilisers and irrigation as well as reducing food losses through the production and storage chain,” he says.
+
+Though even these could be subject to change, with Professor Kummu explaining that ongoing global warming will add a lot of uncertainty to these estimates, and further actions are likely needed, such as crop selection and novel breeding.
+
+“I always say that the modeling and analysis is the easy part – understanding how to make the changes happen is the hardest part,” he says.
+
+The research team advise that coping with the ongoing changes brought by climate change will require the ability to adjust and adapt as the consequences unfold.
+
+“If we want to secure our food system in the future, we need to both mitigate climate change and adapt to its effects,” says Heikonen. “Even if the biggest changes are in equatorial regions, we will all feel the effects through the globalised food system. We need to act together to address these problems.”
+
+Source: Climate change threatens crop diversity at low latitudes
+
+Published online: 4 March 2025
+
+DOI: 10.1038/s43016-025-01135-w
+
+Authors: Sara Heikonen, Matias Heino, Mika Jalava et al.",www.foodnavigator.com,2025-04-08,16,Climate change threatening half worlds crops,article,0.01113859417,43,132,117.9058824
+https://www.foodnavigator.com/Article/2025/03/26/lamb-sales-rise-in-the-uk-as-brits-seek-easter-meat-treat/,true,Reports on a specific real-world event (lamb sales) with news-style reporting,UK reaps rewards of EU’s dipping sheep meat market as lamb sales surge,Sales of lamb are predicted to rocket in the UK as Brits seek an Easter treat and sheep flocks across the EU plummet,"UK consumers will bolster lamb sales in the weeks to Easter, as one major European processor ramps up production to meet demand in the territory.
+
+This comes as Europe’s sheep numbers shrink by 1.5m heads, with adverse weather and disease shocking the flock into lower numbers, European Commission figures show.
+
+EU sheep headage hit all time lows at the start of 2024, with 57.5m head of sheep, down 2.5% on 2022 and 5% on the previous year.
+
+## EU sheep meat exports stunted
+
+Exports of EU sheep and lamb meat remained stunted during that period, while production and imports also fell last year as Continental demand for sheep meat slowed.
+
+Brits will favour homegrown produce in the run up to and over the late Easter in April this year, Pilgrim’s Europe head of research Jason Winstanley says.
+
+Two-thirds of lamb sales over the 12-week period up to and around Easter will come from joints, Kantar Worldpanel value shares show.
+
+A sales boost follows a lamb share dip in 2023, driven by high spring temperatures that turned consumers across Europe off the meat and towards lighter options.
+
+## Different lamb cuts in warmer weather
+
+Easter’s late April date this year could also turn shoppers towards lighter options, though Winstanley suggests consumers will respond positively to retailers that take this into account by promoting alternative lamb cuts and recipes.
+
+Outside of its home market, British producers will also seek to further tap the EU market.
+
+“The main suppliers of the EU are the United Kingdom and New Zealand, providing 53% and 41% of imported sheep meat respectively in 2024,” said Grace Bolton, livestock analyst at the UK’s Agriculture and Horticulture Development Board.
+
+“Notably, imported volumes of sheep meat from New Zealand have increased only incrementally since the EU-New Zealand free trade agreement entered into force in May 2024, despite the increase in the tariff free quota for sheep meat under the agreement.”",www.foodnavigator.com,2025-03-26,29,Lamb sales rise in the UK as Brits seek Easter meat treat,article,0.007194563817,26,115,117.9058824
+https://www.foodnavigator.com/Article/2025/04/17/environmental-and-behavioural-factors-changing-chocolate/,true,"Reports on a specific topic (changes in the chocolate market) with factual information and analysis, resembling a news report.",Changes shaping chocolate’s future,"Chocolate is one of the most loved sweet treats on the market. But environmental, behavioural and geopolitical shifts are changing the future of the industry. FoodNavigator looks at the top influences shaping the market.","The chocolate market is booming, boasting a staggering global market value of $140.12bn (€123.08) in 2025 and a projected CAGR of 4.89% over the next five years (Statista).
+
+But external influences are reshaping the industry, forcing it to adapt while also creating a whole host of new innovation opportunities. Here are the key changes shaping the future of chocolate.
+
+## Chocolate moving towards cocoa-free
+
+Chocolate is making major strides towards becoming cocoa-free. That’s according to a new report published by Mintel.
+
+Why? Because cocoa crops are becoming too volatile to be relied on. Climate change is already leading to record price highs and the outlook for the commodity remains uncertain as growing conditions continue to deteriorate.
+
+Industry experts are now predicting ingredients such as carob will take the place of cocoa, ensuring the future of chocolate for manufacturers and consumers.
+
+“Delivering naturalness and simplicity, carob is well-placed to see increased use as a promising, and caffeine-free, cocoa alternative, as seen with Caroboo in the UK,” says Honorata Jarocka, associate director at Mintel.
+
+And not only does carob win on affordability, it’s purported to be healthier than cocoa too. Carob is a source of hydroxyproline, an amino acid crucial to collagen production, and one that is often deficient in people who avoid animal products. It’s also gluten-free, caffeine-free, and high in fibre, calcium, iron, antioxidants and protein.
+
+In fact, this option could be preferable to consumers of the future as Mintel found that almost a quarter (23%) of UK chocolate consumers aged 20 to 24 want their favourite brands to offer cocoa-free products in response to rising cocoa prices.
+
+These rising prices have already hurt consumers, not just at the checkout, but also through shrinkflation.
+
+Moving forward, Mintel also expects greater focus to be placed on reducing cocoa content. And for products containing chocolate, such as cakes and biscuits, manufacturers are expected to use less chocolate, adding more of other ingredients instead.
+
+But for those determined to stick to cocoa, without cutting quantities, science may be the solution.
+
+“Exploring lab-grown cocoa offers potential to enhance sustainability and ensure a stable supply for the future,” says Honorata Jarocka, associate director at Mintel.
+
+And there is a chance the cocoa industry could be saved if investment returns.
+
+“Cocoa prices continue to increase due to global supply shortages and years of underinvestment in cocoa farming,” says Jarocka.
+
+## Cell-based cocoa offers stability
+
+The development of cell-based cocoa is offering hope to cocoa lovers. Made using plant cell cultivation, it offers a sustainable and ethical alternative to traditional cocoa farming, using less land and water, and releasing lower carbon emissions. It also ensures supply chain stability for manufacturers, while delivering the same end product.
+
+“Although still in its infancy, lab-grown cocoa holds significant potential for the future,” says Mintel’s Jarocka. “Plant cell culture chocolate start-ups like California Cultured, Celleste Bio, Kokomodo and Food Brewer are continuously improving their processes to lower production costs, scale efficiently and meet regulatory standards.”
+
+However, achieving widespread consumer acceptance across all age groups will likely be a greater challenge, and require dedicated efforts to educate the public on the benefits.
+
+## Dark chocolate sales soar
+
+Consumers are increasingly embracing the potential benefits of consuming dark chocolate. Linked to** **improved gut health, lowered blood pressure, improved cholesterol levels, and increased brain function, it is seen as the ‘healthy’ chocolate choice.
+
+Currently valued at an estimated $69.97bn (€61.45bn), the global dark chocolate market is projected to reach $140.25bn by 2034 (Fact.MR).
+
+And links between dark chocolate and longevity could further fuel sales.
+
+“There is an opportunity to harness the longevity benefits of dark chocolate, particularly by focusing on the unique needs of older consumers,” says Mintel’s Jarocka.
+
+## The art of chocolate
+
+Consumers are increasingly seeking out higher quality products as the ‘less but better’ trend evolves and grows.
+
+Mintel expects this development to tap into the growing view of chocolate as a special treat, rather than an everyday snack. This is supported by the growth of boutique chocolate brands such as Only Coco. The East Sussex chocolatier creates homemade single-origin chocolate, presented in unique artist-designed packaging and offers flavours such as Celtic Sea Salt, Honey, and Maple & Pecan. And brands are encouraged to lean into this growing trend.
+
+“Exploring creative partnerships with chocolate artists and offering interactive museum-like experiences can help deepen consumer engagement,” says Mintel’s Jarocka.",www.foodnavigator.com,2025-04-17,7,Environmental and behavioural factors changing chocolate,article,0.01094049064,39,125,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/how-will-europes-food-and-drink-industry-fight-trumps-tariffs/,true,Reports on a specific real-world event (tariffs) with news-style reporting,Can EU food & drink pull it together to tackle Trump’s trade tariffs?,Donald Trump's trade tariffs may bring the European Union together as the bloc fights the economic dynamite,"Everything we do best as a territory is now going to be 20% more expensive for US consumers, thanks to president Donald Trump’s flagrant and unnecessary taxes.
+
+The president’s tariff set up already has economists baffled, with many warning since the first mention of them that they will cause international turmoil, especially for US citizens who ironically are the people Trump is allegedly trying to benefit.
+
+Europe exports €18bn of food and drink to the US, so it’s a hefty sum to whack a 20% charge on, a cost that will inevitably be passed on to the US consumer, but volume fluctuations will be felt by EU producers.
+
+That’s €18bn of wine, beer, spirits, cheese, chocolate, olive oil, fruit and a host of other produce the bloc is known for making so beautifully. And all things Americans want and love to eat and drink.
+
+## How will the EC combat the tariffs?
+
+So, what’s the European Commission doing about it and will country leaders work as one group or lone wolves to counter the threat?
+
+European Commission president Ursula von der Leyen has already warned of “dire consequences” for millions of consumers around the world.
+
+The cost of food and drink will increase for consumers across the world, she said. The EU will be paying a higher 20% tax, to be implemented on April 9, whereas the UK will pay the baseline of 10%, which will activate from April 5.
+
+Political leaders from across the bloc have also swiftly reacted to the announcement, with many calling for unity and to leverage the “full force of the Union’s scale” – it is the world’s largest single market, after all.
+
+But all agreed the need to avoid a trade war was paramount.
+
+“Europe’s strength is our strength”, said outgoing German economy minister Robert Habeck. A “negotiated solution” was the best outcome, he added.
+
+Italian prime minister Giorgia Meloni said her country would do all it could to work towards an agreement with the States. “As always, we will act in the interest of Italy and its economy, also by discussing with European partners,” she said.
+
+## What do other leaders say about tariffs?
+
+Sweden echoed the negative sentiment of the tariffs, but prime minister Ulf Kristersson said the country would work with the EU to “reverse these developments”.
+
+Ireland’s prime minister Micheál Martin said it was his priority to protect Irish jobs and the economy and his government would work with companies in navigating the period ahead. Though he didn’t mention the EU.
+
+Finland’s prime minister Petteri Orpo reiterated there are no winners in a trade war and evasion was needed. “Businesses, consumers and economic growth suffer,” he said.
+
+“The EU is ready to respond and negotiate. We support this effort. Finland is prepared as part of the Union.”
+
+So, can the bloc pull together to fight the impact of the tariffs? There are lots of good noises coming from some of the loudest leaders. However, not all of them cite the EU as a defence, at least not in their initial responses.",www.foodnavigator.com,2025-04-03,21,How will Europe’s food and drink industry fight Trump’s tariffs,article,0.008659891098,32,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/08/us-stockpiles-eu-food-ahead-of-tariffs/,true,Reports on a specific real-world event (US tariffs) with news-style reporting,US increases EU food inventories ahead of tariffs,US businesses have increased the amount of EU food and drink in stock ahead of the 20% tariff on April 9,"US president Donald Trump’s ‘custom tariffs’ came into effect on April 9, seeing the EU burdened with a 20% tax on all imports to the country.
+
+The president’s baseline 10% tariff, which has been applied to the UK and other countries, came into effect on April 5.
+
+Companies across Europe have had little time to prepare for the impact, but exporters across the food and agricultural chain, including potato processors, cheese makers, chocolate manufacturers, beer brewers, wine makers and distillers, now know that their exports to the US will face a 20% import tariff.
+
+## US stockpiling tariff-free products
+
+“We see that companies have already anticipated this, such as through increases in inventories in the US,” says senior sector economist Thijs Geijer at European bank ING.
+
+“This gives companies some room to manoeuvre in the short term.”
+
+Some US consumers have also started to buy double and more of certain products in anticipation of the negative effects caused by the tariffs. Some commentators are likening the situation to the Covid-19 pandemic, where shoppers stockpiled.
+
+Products expected to be bought up include coffee, wine, rice, meat and spices. There’s also an expectation consumers in the States will cut back on luxury items.
+
+The move by US businesses to stockpile EU food and drink prior to the enforcement of tariffs was also a reinforced call from the food industry to continue with trade agreements, he added.
+
+“European producers are in a stronger position compared to American competitors in terms of exports of products such as frozen fries to Mexico and pork to China.”
+
+However, the global producers were unsure of the duration and complexity of the tariffs and therefore unable to plan far enough ahead.
+
+“Before taking further steps, companies will want to know what countermeasures the EU and other US trading partners will come up with,” Geijer added.
+
+Though the European Commission will introduce a series of countermeasures in mid-April, aimed at offsetting the US’s 25% steel and aluminium tariffs.
+
+## How will the EU respond to Trump’s tariffs?
+
+These will be followed by additional packages in response to the new 20% tariff that came into play on April 9.
+
+“Some product-specific countermeasures – such as increased tariffs on bourbon – will not cause much economic damage in the EU,“ said Geijer.
+
+“But it will be painful if such a move provokes a reaction from the US, such as in the form of a 200% tariff on EU beverages.”
+
+However, if the EU imposes US soybean tariffs, the main US agri export to the bloc, US farmers will be wounded and will plant less soy this year.
+
+“At the same time, however, it will also hit the European animal feed industry and drive-up feed prices for livestock farmers,” added Geijer.",www.foodnavigator.com,2025-04-08,16,US stockpiles EU food ahead of tariffs,article,0.008054335233,33,125,117.9058824
+https://www.foodnavigator.com/Article/2025/03/27/nestle-head-of-nutrition-interview/,false,Reports on an interview with Nestlé's head of nutrition about business trends.,Nestlé’s nutrition head on declining birth rates and ageing populations,"Nestlé's head of nutrition talks to FoodNavigator about how macro-trends are affecting the business, and how trends are shaping its future. ","Serena Aboutboul is a self described “Nestlé animal”. She’s been with the business for over three decades during a career that’s taken her to Brazil, Mexico and Nestlé’s Switzerland home turf.
+
+During that time, she’s utilised her specialist knowledge to focus on infant nutrition, Nestlé’s Health Science, as well as heading nutrition for EMENA. Now she runs the show for the whole business as Nestlé’s head of nutrition.
+
+With these decades of experience under her belt, she understands more than anyone how shifting demographics are changing demand, removing some opportunities and creating others.
+
+So what are Aboutboul’s pain points and focuses? And how is she tackling the evermoving needs of consumers?
+
+## Infant nutrition continues to grow
+
+Birth rates around the world are on the decline. And this, she says, is putting significant pressure on infant nutrition businesses like Nestlé.
+
+While the level of this decline varies from country to country, it is certainly a key trend in major markets such as Europe and China.
+
+“The headwinds in declining birth rates are putting some pressure on the category,” says Aboutboul. Nevertheless, the category is still seeing “pockets of growth”.
+
+It is being kept alive in part, says Aboutboul, by products aimed at specific health challenges. These niche areas are growing faster than the category as a whole.
+
+For example, products for allergies and intolerances, such as protein intolerance and lactose intolerance, are successful. So are products aimed at babies that are not being breastfed, which aim to prevent inappropriate feeding (with things such as rice water and cow’s milk) by providing babies with the nutrients they’re missing out on.
+
+Beyond this, premiumisation is all the rage. “Premium solutions are also growing faster than the category,” with premium brands like Nan gaining significant market share.
+
+There are obviously children being born, just many parents are having fewer. This means they can focus their resources. This creates even more opportunity to upsell parents to premium products.
+
+Premium infant nutrition offers “superior solutions that are driven and backed up by science”, says Aboutboul.
+
+Parents with fewer children, she suggests, are interested in exploring information about their child’s health themselves, and finding science-backed solutions for their children.
+
+This boom for premium brands is part of the trend towards the “polarisation of consumption,” meaning that markets for premium products and value products are growing, whereas sales of mid-priced products are declining.
+
+Not only are women having fewer children, but they are having children later in life as well. This has the potential to increase risk for mothers. “Later pregnancies may trigger more fertility issues,” explains Aboutboul.
+
+Nestlé’s maternal range, including brands like Materna, have been developed to address and tap into these opportunities. Products launched last year from the brand aim to contribute to fertility, as well as ease certain pregnancy symptoms, such as nausea and vomiting.
+
+However, Nestlé’s infant nutrition products have in the past attracted controversy. Particularly when it comes to sugar content in baby food.
+
+Last year, the NGO Public Eye and the International Baby Food Action Network (IBFAN) published a report which alleged that sugar was found in baby food. This was specifically infant cereal brand Cerelac and powdered milk brand Nido, sold in lower income countries such as Thailand, Ethiopia, South Africa, and Bangladesh. Though this wasn’t the case in higher income countries like Switzerland, the UK, France and Germany.
+
+According to Aboutboul, the upper threshold of the sugar Nestlé adds to its infant cereals is half the maximum level recommended by the Codex Alimentarius, a set of internationally recommended standards by the Food and Agriculture Organisation (FAO).
+
+Alongside this upper threshold, the amount of sugar in infant cereals varies from market to market, with such variants largely driven by taste, acceptance, and culture. “Taste matters in baby food, because baby food, especially in infant cereals, is a carrier of nutrients like iodine, like vitamin D and vitamin A,” explains Aboutboul.
+
+While it has non-added sugar baby food in all markets, Aboutboul says, Nestlé is accelerating the amount of variants without sugar available in all markets.
+
+Furthermore, in some countries added sugar is labelled and in some it is not, she says.
+
+## The rise of healthy ageing
+
+The flip-side of declining birth rates is that societies are becoming older, with greater numbers of people living to an age where they need to cater to specific health needs stemming from advanced years.
+
+Nestlé has seen rapid success in this sector. While only recently becoming a major player in the healthy ageing market, it has nevertheless risen to either the number one or two position in the markets it has entered.
+
+Healthy ageing products target many areas, including energy, digestion, bone health, muscle mass, and cognitive health.
+
+Nestlé is also focusing on developing more digestible protein for older consumers. “When you age, you need more protein and not less. What happens is that your digestion is not coping with that?
+
+“That’s why people, when they age, would not eat a big steak for dinner, because they are probably not going to sleep.”
+
+Thus, protein that remains digestible for these older consumers must be provided.
+
+With Nestlé’s dairy and plant-based protein, it hopes to provide more digestible protein for people at an older age.
+
+“What you need to do is to provide high quality protein that is easily digestible,” she says.
+
+## More people are talking about women’s health
+
+Not only is catering to women’s health becoming a more prominent trend within food and drink manufacture, but more women are looking into health and that is in turn driving the category harder.
+
+“We see women looking into how nutrition impacts their health, and more and more women sharing topics that they were not sharing before,” Aboutboul tells us.
+
+Menopause, conversations around which have become more prominent recently, is one example of this.
+
+For Nestlé, this increasing awareness of certain health topics is an opportunity.
+
+## R&D and affordability
+
+Though the business is working hard to target and grow its reach within infant and health ageing nutrition, there is one restrictor. Cost.
+
+“Affordability is something that is important and matters to all life stages,” she stresses.
+
+Nestlé sees better affordability of its products as a growth enabler, the result of which is her division invests more in R&D than any other within the business, she says.
+
+And that will be her focus over the coming years; to continue adapting to changing consumer needs and demographics through investment and R&D.",www.foodnavigator.com,2025-03-27,28,Nestlé head of nutrition interview,article,0.01382135395,55,117,117.9058824
+https://www.foodnavigator.com/Article/2025/03/25/top-7-immune-boosting-ingredients-for-food-and-beverage/,false,"This is an educational article about immune-boosting ingredients, not a news report of a specific event",Top 7 immune-boosting ingredients consumers search for,Food as medicine trend is fuelling sales of immune-boosting ingredients making them popular in functional foods and beverages. We take a look at the top seven.,"From gut health to longevity, the food as medicine trend is growing fast, boasting a global market value of $25bn (€23bn), and growing at a CAGR of 4.3% (Prophecy Market Insights).
+
+Its success is supercharging sales of foods and beverages with functional ingredients, including immunity boosters.
+
+## Why do consumers what immune-boosting ingredients?
+
+The growing popularity of the food as medicine trend, is leading consumers to choose functional ingredients that will help treat illness without the need for pharmaceuticals.
+
+“A well-balanced diet rich in immune-boosting foods is one of the most effective ways to keep the immune system strong,” says Dr Bhavini Shah of LloydsPharmacy Online Doctor.
+
+## Top 7 immune boosters
+
+### 1. Citrus fruits
+
+Packed with vitamin C, citrus fruits like oranges, grapefruits, lemons, and limes are mighty immune boosters, making them highly popular with consumers.
+
+“Vitamin C is a powerful nutrient that helps the body produce white blood cells, which are essential for fighting off infections and protecting from illnesses like colds or the flu,” says Dr Shah.
+
+And as well as boosting the immune system, vitamin C also helps the body make collagen, a protein used to make skin, cartilage, tendons, ligaments, and blood vessels.
+
+### 2. Garlic
+
+Garlic is one of the most popular and widely-used root vegetables available, amassing a global market value of $21.59bn (Fact.MR).
+
+And while it’s already used to flavour a wide range of dishes, its immune-boosting compound, allicin, is increasingly gaining consumer attention.
+
+Allicin has antibacterial, antiviral, and antifungal properties to help fight infections.
+
+### 3. Fermented foods
+
+Fermented foods such as natural yogurt, kefir, kimchi, sauerkraut and sourdough are packed with probiotics, which support gut health.
+
+Research has found that 70% of the immune system is located in the gut, highlighting the importance of good gut health in supporting the immune system and sending sales of fermented foods skyrocketing.
+
+The gut health trend continues to dominate food and beverage, pushing the global digestive health products market to a staggering global value of $51.62bn (Grand View Research).
+
+### 4. Honey
+
+Honey is one of the most popular condiments globally. Used as a sweetener in everything from breads to salad dressings, it has an estimated global market value of $9.01bn (Grand View Research).
+
+What’s more, it’s long been celebrated for its antioxidant, antibacterial and antimicrobial properties.
+
+It contains hydrogen peroxide and other natural compounds that can kill harmful bacteria and soothe sore throats. Its anti-inflammatory effects can help reduce coughs and ease cold symptoms, making it a great natural remedy.
+
+It’s also great for gut health, promoting the growth of good bacteria, which supports a strong immune system.
+
+### 5. Leafy greens
+
+Leafy greens such as spinach, kale, and Swiss chard are packed with vitamins A, C, and E, which help to protect against harmful bacteria and viruses, and boost white blood cells. They also provide iron, which supports energy levels and overall wellness.
+
+And it’s for these many reasons that manufacturers are increasingly including them in functional foods and beverages.
+
+“Consumers are increasingly aware of the health benefits associated with leafy greens,” says a spokesperson for Fortune Business Insights. “They are packed with essential nutrients, vitamins, and fibre, making them a popular choice for those following healthy diets.”
+
+### 6. Nuts & Seed
+
+The high protein content and ‘good’ fats contained in nuts mean they’re already bestsellers in the supermarkets, with a global market value of around $69.49bn (Precedence Research). But understanding of their immune-boosting effects is still relatively new, meaning industry sales are set for a bump, as that understanding grows.
+
+“Almonds, walnuts, sunflower seeds, and pumpkin seeds are excellent sources of vitamin E and zinc, both of which play a crucial role in immune function,” says Dr Shah.
+
+They’re also associated with reduced inflammation, and a lower risk of developing cardiovascular disease and type 2 diabetes.
+
+### 7. Ginger
+
+With its multiple health benefits, including aiding weight loss, lowering cholesterol, and reducing inflammation, ginger is a popular functional ingredient with consumers, garnering a global market value of $6.31bn (Expert Market Research).
+
+But it’s the immune-boosting properties of this fragrant spice, which have kept sales high.
+
+“Ginger has a natural compound called gingerol that helps protect the body from infections,” says Dr Shah. “Plus, ginger can clear a stuffy nose, calm a sore throat, and ease nausea, which is really helpful for a cold or the flu.”",www.foodnavigator.com,2025-03-25,30,Top 7 immune-boosting ingredients for food and beverage,article,0.01125257522,41,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/heineken-expands-on-draught-alcohol-free-offering/,true,Reports on a specific corporate action (Heineken's expansion) in a news-style format,‘Game-changing’: Heineken massively expands on-draught alcohol-free offering,"Despite technical challenges, beer brand Heineken has expanded its on-draught alcohol-free offering with more than 5,000 taps across Europe.","Having non-alcoholic beer on-tap has its advantages, or so Heineken says. The number one advantage is it allows consumers to have a more authentic experience when having a pint.
+
+With the stigma surrounding non-alcoholic drinking still present in some circumstances, it also means that the consumer can blend in more easily, a pint of beer looking more or less the same whether it’s alcoholic or not.
+
+However, there are a number of technical barriers as well, including the fact that beer sold on tap usually relies on the antimicrobial properties of alcohol to keep it safe to drink. Without these, hygiene is more difficult.
+
+One beer brand that is now widespread on tap is Heineken. The brand’s 0.0 beer is available from more than 5,000 locations worldwide, including 3,000 in Ireland and 1,000 in the UK (hoping to reach 2,000 by the end of the year.)
+
+According to chief corporate affairs officer Joanna Price, Heineken is the biggest brand by volume in the 0.0 space.
+
+What are the challenges behind such expansion? And how successful has it been with consumers?
+
+## On-trade expansion
+
+Having non-alcoholic beer on draught is “game-changing” for Heineken, explains Price. “There’s nothing like draught beer.”
+
+While Heineken 0.0 had previously been sold in bottled format on-trade, around 85% of service by volume in venues comes from on-draught beer, explains Will Rice, Heineken’s on-trade director. “That’s where you need to be. But that’s not easy.” Ultimately, he adds, “we want to get people into the pub”.
+
+And indeed, that’s what the brand has been doing. The success of the beer on draught is “surpassing expectations”, explains global innovation director Jules Macken.
+
+The primary challenges in getting the beer on-draught have been technical rather than demand-based, adds Rice, and the company has been working on technical solutions for some time.
+
+However, “whilst we’ve done that, consumer demand has caught up”. As the technology to put it on-draught has come to fruition, in other words, so has the demand for 0.0.
+
+However, challenges remain. It is still much cheaper to put alcoholic beer on tap, for instance.
+
+## Developing 0.0
+
+Much like with non-alcoholic spirits, developing non-alcoholic beer relies largely on the same processes as the brewing of alcoholic beer.
+
+“Heineken is a beer where the taste comes from fermentation,” explains global master brewer Willem van Waesberghe. Therefore, you need to ferment before removing the alcohol.
+
+Once it’s in the keg, however, pouring it becomes difficult, adds Rice. You can’t allow it to sit in the line and go through a secondary ferment, he says, as this could lead to to it containing small amounts of alcohol of up to around 1%.
+
+“If this weren’t a true 0.0, we could roll this out much faster, but the fact is, we are a true 0.0, and we want to remain that.”
+
+Despite these processes, non-alcoholic still does not taste exactly the same as alcoholic beer, explains Waesberghe. However, the mind helps us to adapt.
+
+When we drink beer, the mind has a reference for what it expects to taste like and on first taste, non-alcoholic beer is incongruent with this reference. However, frequent consumption of 0.0 means that the mind adapts the reference, getting used to the slightly different taste, he says.",www.foodnavigator.com,2025-04-14,10,Heineken expands on-draught alcohol-free offering,article,0.008707654315,34,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/01/ireland-food-processing-sector-growth/,true,Reports on a specific event (survey results on the food processing sector) in a news-style format.,Boom predicted for Ireland’s food processing,76% of businesses in Ireland's food processing sector are projected to see growth over the next year.,"Ireland’s food processing sector is expected to see an explosion in growth. A recent survey by Investec Europe showed that CFOs, business owners and decision makers in the sector believe they have strong prospects for growth.
+
+In fact, 76% of those surveyed believed that their businesses are likely to grow in the next 12 months.
+
+Furthermore, 37% of respondents said that they saw the most sales growth coming from Ireland over the next year, compared to 37% from the UK and 26% from the rest of the world. Almost 65% of respondents are looking to export either to the UK or to the rest of the world.
+
+A whopping 83% of respondents plan to pursue organic growth strategies, and a significant number looking to drive growth through mergers or takeovers.
+
+However, not all is rosy on the emerald island. Instability in trade, especially through tariffs from the US, could still have a negative impact on business growth.
+
+Furthermore, foreign exchange volatility or regulation could also impact business growth.
+
+“It is encouraging to see such a strong expectation of growth among businesses in the food processing sector,” said Investec head of business development for TRS Mark O’Brien.
+
+“This optimism is a testament to the resilience and determination of companies to thrive in a competitive environment. Irish producers have already adapted to the realities of Brexit and have a lot of experience in managing the new trading environment it has created.”",www.foodnavigator.com,2025-04-01,23,Ireland food processing sector growth,article,0.005851961556,20,109,117.9058824
+https://www.foodnavigator.com/Article/2025/04/09/matcha-trend-boosting-sales-but-threatening-supply/,true,"Reports on a specific trend (matcha popularity) and its impact on supply, with factual data and quotes.",Matcha trend sends sales skyrocketing but threatens supply,"Matcha is growing in popularity, with many consumers switching their daily coffee for the green tea. We delve into why fashion, flavour and health benefits are boosting matcha sales worldwide.","Hailing from Japan, matcha has become a sought-after flavour in food and beverage. From matcha chocolates and ice creams to matcha breakfast bowls and breads, the trend is big and growing. So much so, it now holds a global market value of $4.3bn (€3.8bn), and a projected CAGR of 7.9% (Grand View Research).
+
+“Matcha has surged in popularity, becoming a significant trend in both the tea industry and hospitality offerings,” says Aneta Aslakhanova, global marketing director at Newby Teas.
+
+And one of the most successful products driving market growth is unquestionably matcha lattes. The coffee alternative is quickly gaining popularity, leading to an influx in matcha drinks onto the market.
+
+Rheal’s Magic Matcha, PerfectTed’s Matcha Latte and Drink Me Chai’s Matcha Latte are just a few of the many products launched in recent years. Meanwhile, bigger players including Nestlé, Nespresso, Starbucks and Twinings have all entered the matcha latte market with their own offerings.
+
+But, as sales soar, increasing demand is placing supply in jeopardy. So, what’s being done to protect matcha stocks?
+
+### What is matcha?
+
+Matcha is a finely ground powder of shade-grown green tea. Shade growing gives matcha its characteristic bright green colour and strong umami flavour.
+
+
+## Why is matcha becoming so popular?
+
+Matcha first became popular in Europe and the US in the mid-2010s, but sales have skyrocketed over the past five years as understanding of its potential health benefits have spread. These potential benefits include boosting metabolism, improving focus, supporting skin health, reduces inflammation, improving sleep quality, strengthening immune function and boosting mood.
+
+“Matcha is not only a delicious drink but also a powerful tool for supporting a healthy lifestyle,” says Evita Upeniece, health expert for Newby Teas.
+
+Furthermore, matcha’s caffeine content means some consumers are switching their daily cup of coffee for this potentially healthier option. Because while matcha has been linked to a range of health benefits, coffee has been linked to some negative health outcomes, including an increased risk of cardiovascular disease and potential developmental dangers to unborn children. Though research remains inconclusive and contradictory claims have been made.
+
+It’s also helping those who want to cut down their caffeine intake as caffeine levels of matcha are lower than coffee.
+
+“On average, a cup of matcha contains about 70mg of caffeine, in comparison to 100-140mg in a cup of coffee,” says Matthew Brookes of the Tea Makers of London.
+
+Matcha is also winning the hearts and minds of the fashion-forward on social media. It’s become *the* drink for influencers to be seen making or buying, and Instagram and TikTok have entire communities dedicated to the unique flavour, including Matcha Gals and Matcha Run.
+
+“There are a lot of matcha enthusiasts out there,” says a spokesperson for eCommerce platform, BlueCart. “With the popularity growth of matcha, a lot of people are switching from coffee or black tea to matcha beverages.”
+
+### What does matcha taste like?
+
+Matcha is said to have a sweet, nutty taste which moves into a more savoury, umami flavour.
+
+## Will matcha replace coffee?
+
+While matcha is hugely popular, with signs of continued growth in the sector, it’s unlikely to ever reach the market dominance of coffee.
+
+Coffee is one of the most widely consumed beverages in the world. In 2024, 12.6% of the world’s population drank coffee every day. Additionally, coffee consumption continues to rise with a global market value of $223.78bn and a projected CAGR of 5.4% over the next five years (Grand View Research).
+
+## Matcha supplies stretched
+
+The world’s biggest supplier nation of matcha, Japan, reported it’s beginning to see a shortage in matcha as global popularity grows. This was followed by two of Japan’s biggest tea companies, Ippodo and Marukyu Koyamaen, announcing purchase limits on matcha products.
+
+Consumption “reached a record high last year”, Fumi Ueki, chief of the Leaf Brand Group, told the Japan Times.
+
+But the Japanese government is reportedly stepping in, with planned subsidies to encourage growers to move away from traditional leaf tea, or ‘sencha’, and produce more ‘tencha’ – the type of leaf that produces matcha.
+
+And supplies were already being ramped up, with production almost tripling over the past decade, leading to Japan producing 4,176 tonnes of matcha in 2023 alone (Agriculture Ministry of Japan).
+
+However, as a seasonal product, tencha requires a specific timeframe for growth and harvest (late April to early May), making it harder for suppliers to build up matcha stores. Added to that, growers have reported that unpredictable weather patterns, resulting from climate change, are impacting yields.
+
+In other words, there are multiple variables at play, which could impact future matcha supplies.",www.foodnavigator.com,2025-04-09,15,Matcha trend boosting sales but threatening supply,article,0.01095752689,37,121,117.9058824
+https://www.foodnavigator.com/Article/2025/04/23/kraft-heinz-global-packaging-competition-finalists-revealed/,true,Reports on a specific corporate event (Kraft Heinz competition) with news-style reporting,Kraft Heinz packaging solutions comp finalists revealed,Kraft Heinz has announced the three finalists for its global innovation challenge seeking food packaging solutions of the future.,"Three finalists have been revealed in the Kraft Heinz Global Innovation Challenge that seeks to uncover the packaging solutions of the future.
+
+Finalists will come together in London next month (May 13 to 14) to make their final pitches to competition host, the Rethinking Materials summit.
+
+Over 80 innovators worldwide entered the competition, which seeks packaging solutions made from recyclable, compostable, long-lasting and/or user-friendly materials.
+
+## Sustainable packaging solutions
+
+The winner may have the chance to collaborate with blue chip food giant Kraft Heinz to bring to life their solution.
+
+As well as having the opportunity to collaborate with Kraft Heinz and work on solutions that could advance the business’s packaging portfolio, the winner will also received feedback on their pitch and the chance to visit the company’s R&D facilities.
+
+Feedback from Kraft Heinz may include technical expertise, regulatory guidance, scale-up and distribution guidance.
+
+“The quality and creativity of the submissions to the Innovation Challenge have been outstanding, the relevance and impact of this challenge cannot be overstated,” says Linda Roman, director of packaging at Kraft Heinz and North America R&D fellow.
+
+## Kraft Heinz packaging competition finalists
+
+“As a global food company, we recognise the critical role that sustainable packaging plays in reducing waste, conserving resources and mitigating climate change.”
+
+The three finalists hit the brief and demonstrated a deep understanding of the issues Kraft Heinz set out to answer and proposed innovative solutions that could make a real difference, adds Roman.
+
+The Kraft Heinz Innovation Challenge is one of the highlights of the two-day Rethinking Materials summit programming, featuring over 80 speakers, a busy exhibition, technology showcases, breakout sessions, roundtables, and networking opportunities.
+
+### The finalists:
+
+**Kalpana Systems**(Netherlands) is innovating to scale Atomic Layer Deposition (ALD) technology for high-throughput industrial applications, enhancing the commercial viability of ultra-thin, high-performance and defect-free barrier coatings for flexible substrates where protection against oxygen and moisture is essential**Pack2Earth**(Spain) creates biobased film that offers over 12 months of food contact and a long shelf-life for dry to semi-liquid products. The film material composts at ambient temperature in less than 12 months under home composting conditions, leaving no microplastics or toxins**Aptar & ProAmpac**(USA) develops multilayer flexible films with built-in scavenging technology in a high-performance sealant layer. Its Moisture Protect series extends shelf life by removing moisture and is available in foil, non-foil, and recycle-ready formats.",www.foodnavigator.com,2025-04-23,1,Kraft Heinz global packaging competition finalists revealed,article,0.008588143638,25,118,117.9058824
+https://www.foodnavigator.com/Article/2025/04/16/how-long-until-the-uk-has-cultivated-meat/,true,Reports on a specific event (cultivated meat market growth) with factual information and expert opinions.,Small but mighty cultivated meat market primed to grow,"Cultivated meat is coming to the UK for human consumption, following Meatly's win in pet food.","Cultivated meat is at the growing centre of a €23bn food tech boom, sucking up major investments including over €60m of government, private and NGO funds in the UK.
+
+A full safety assessment of two lab-produced foods is also underway by the country’s Food Standards Agency (FSA), which could see the products shelf-ready in two years.
+
+This assessment falls in line with the organisation’s “pioneering” regulatory programme for cell-cultivated foods, a two-year programme between regulatory experts and scientists from academic bodies and CCP industry.
+
+The aim is to gather rigorous scientific evidence about CCPs to inform the FSA and Food Standards Scotland’s regulatory systems.
+
+Four companies have already applied for regulatory approval for cultivated meat products in the UK, following approval gained by Meatly last year for CCP pet food.
+
+Experts, including Dr Emily Nytko-Lutz, patent attorney at intellectual property law firm Reddie & Grose, believe the UK industry is in a strong position to lead the category not only in science and IP, but with products to market.
+
+## Cultivated meat approved around the world
+
+“Cultivated meat has been approved in other countries around the world and I think that the UK regulators are in the position to do this here within the next two years,” she says.
+
+Though the sector is still at the early stages of its growth, with various makers working on multiple ways to produce cultivated meat.
+
+“If you think of something like a steak, it has different tissues and differentiated cells,” she explains. “You have different parts of the steak responsible for the various properties, such as muscle cells, tissue, fat cells and blood vessels all contributing to taste, texture and aroma.”
+
+It’s not an easy thing to replicate, while there are also many factors in the process making it a difficult thing to achieve. Different cells must be arranged in different ways to achieve anything that’s like a steak, she adds.
+
+That’s why early CCPs were things like pâté, mince and sausages, because the cells could be placed together without so much order.
+
+To bring them together into a cut of steak, chicken or pork, for example, requires still experimental processes and technologies. All of which requires investment in IP, which companies and academic institutions are protective of.
+
+“There’s a large number of patents around bioprocess design. The whole process of growing cells and meat,” says Nytko-Lutz.
+
+“How do you improve efficiency and bring down cost? There are different types of bioreactors to use, such as those allowing the cells to be free in suspension, which is a challenge for animal cells, then bioreactors where they’re attached to scaffolding. Then there’s the media and the strategies to harvest.”
+
+Some might question the efficiencies of multiple outlets create working towards the same goal separately and producing a variety of technologies to do so.
+
+Nytko-Lutz, however, points out the complexities of creating steak or chicken without slaughtering and butchering a cow or broiler.
+
+## Different cultivated meat innovations
+
+“There are different solutions and I think that innovation and individuality of thought is important,” she says. “These innovation and differences are critical, because you don’t just want to be eating one type of chicken or steak, you want to be allowing for greater consumer choice.”
+
+This is where patents come into play, as it encourages organisations to perfect processes which can then be shared under license without risk of IP theft. Allowing for further technological advancements.
+
+Six companies worldwide currently have marketing authorisation or are already on aisles:
+
+- Good Meat
+- Upside Foods
+- Vow
+- Aleph Farms
+- Mission Barns
+- Meatly
+
+There’s also opportunity to produce meats that aren’t replacements for existing proteins, like meat or seafood. With organisations looking at creating vitamin and mineral-dense products.
+
+The sector, however, is currently limited by its scale. It can only produce in small batches with a technology that is expensive, due to the cost of medical grade media and other components.
+
+Only when products come to market and innovation brings costs down will the category become more mainstream.",www.foodnavigator.com,2025-04-16,8,How long until the UK has cultivated meat?,article,0.01030637633,37,119,117.9058824
+https://www.foodnavigator.com/Article/2025/03/25/global-corn-stocks-low-and-falling-prices-to-rise/,true,Reports on a specific real-world event (falling corn stocks) with news-style reporting,Corn crisis: Manufacturers prepare for price hikes as global stocks fall,"Global corn stocks have hit a record low, forcing manufacturers to start preparing for shortages and price rises of vital grain.","Global corn stocks have hit a record low and supplies keep falling, with ING analysts predicting a further tightening over the current 2024/25 season.
+
+“Global ending stocks this season are estimated to fall by a little more than 10mt YoY to 304mt,” says Warren Patterson, head of commodities strategy at ING.
+
+On top of that, early forecasts suggest global corn stocks will edge down towards 290mt next season (ING).
+
+## Why are corn stocks falling?
+
+Global corn output is expected to fall by 9.7mt year on year, with declines predicted in the US, EU and Ukraine. These declines are driven by weaker yields, across all major supplier countries, resulting from severe weather events.
+
+Corn is a heat-sensitive crop, and rising global temperatures are placing it under severe stress. On top of that, lower selling prices have forced some farmers to shift away from growing corn, in favour of more profitable options like soybeans.
+
+## Corn essential to European F&B
+
+Corn features in a huge range of European food and beverage products, with breakfast cereals and snacks ranking highest.
+
+Between 2020 and 2024, 6% of all European food and drink product launches contained corn starch, 4% contained corn flour, 3% contained modified corn starch, and 2% contained corn (Mintel).
+
+“It is a staple food for many people and helps to feed a growing world population,” says Carol M Kopp of Investopedia. “It’s also a major component of livestock feed.”
+
+And such is its importance that more corn is grown throughout the globe than any other grain crop.
+
+## Will corn prices rise?
+
+Despite** **the global corn market tightening, prices have so far remained relatively stable, with analysts predicting it will remain this way. However that stability is dependent upon supplies recovering before demand begins to outstrip supply.
+
+And early signs appear positive, with early estimates for Europe’s biggest producer, Ukraine, suggesting that the area in 2025/26 will increase by around 7% YoY. This larger area, coupled with yields in line with the five-year average, would mean that Ukrainian corn output would reach 30mt, up almost 15% YoY.
+
+However, crop success will depend upon favourable growing conditions for corn.
+
+Furthermore, the versatility of corn, used to produce a wide range of food, fuel and industrial products, means competition for available grains will be high, which could force prices to spike.
+
+In fact, experts are already predicting a shift from corn to other ingredients to mitigate the risk of price rises.
+
+“In launches like tortilla chips, popcorn, and corn-based breakfast cereals, where corn is the main ingredient, producers may “encourage” consumers to shift towards alternatives made from rice, potatoes, or wheat,"" says Emma Schofield, associate director of global food science at Mintel.
+
+And reformulation could be on the cards for manufacturers, with price rises driving demand for alternative thickening agents, such as starches from other sources including potatoes. Though the complex properties of corn starch would make it a challenge.
+
+All this is making manufacturers nervous, with ING’s Patterson noting, “the market will be paying closer attention to 2025 spring planting prospects”.
+
+## EU insists corn stocks safe
+
+Despite concerns, the European Union is keen to reassure manufacturers and consumers that corn supplies are safe.
+
+“Currently, there are no concerns regarding maize (corn) availability within the EU,” said a European Commission official, when approached for comment. “Despite a structural deficit and relatively low domestic maize production over the past three seasons, the grain supply is considered sufficient.”
+
+Though they did concede that prices had risen, saying that, “currently EU prices, which are aligned with global price trends, are slightly higher than they were last year.”
+
+Interestingly, the Commission went on to mention the European Food Security Crisis preparedness and response mechanism (EFSCM) saying, “the EU has a contingency plan for ensuring food supply and food security in times of crisis.”
+
+This raises the question of whether the European Union is more concerned about the situation that it is prepared to publicly announce.",www.foodnavigator.com,2025-03-25,30,Global corn stocks low and falling - prices to rise,article,0.01039807033,37,117,117.9058824
+https://www.foodnavigator.com/Article/2025/03/25/is-this-the-end-of-brand-loyalty/,true,Reports on a specific market shift in the FMCG sector with factual data and analysis.,Is this the end of brand loyalty?,How private label is reshaping European retail.,"The rise of private label in the FMCG sector is no longer just a trend, it’s a full-scale market shift.
+
+Once seen as a budget alternative to branded products, private labels are now defining new standards of value, quality, and innovation.
+
+In fact, they now account for nearly 40% of FMCG value share and around 62% of volume share across Europe’s six largest markets – France, Germany, Italy, Netherlands, Spain, and the UK. Value sales rose by 9%, and volumes increased by 2% in the year to March 2024.
+
+This growth reflects a long-term shift in consumer preferences and retail strategy. Private labels are no longer following national brands – they’re leading them.
+
+## Consumers are shopping smarter
+
+European shoppers are increasingly value conscious. With ongoing cost-of-living pressures, consumers are evaluating every purchase more carefully, and turning to private label for quality and savings. In Spain, private label penetration has reached 48%. Germany and the Netherlands follow closely behind with value shares over 40%.
+
+Even in France and Italy, traditionally brand-loyal markets, private labels have made notable inroads. Today, shoppers are choosing private labels, not as a compromise but as a priority.
+
+## Innovation and quality reshaping perceptions
+
+Retailers across Europe are investing in private label like never before. Product innovation, sustainability, and sensory quality are now core to their strategies. From health-forward and plant-based ranges to eco-packaged cleaning products, private label is aligning with emerging consumer trends.
+
+This repositioning is changing perceptions. Research shows 69% of European consumers believe innovative companies make better products, and 64% consider them more trustworthy. Private labels are gaining ground by delivering on these expectations, with increasingly premium offerings at accessible prices.
+
+## Traditional brand loyalty is fading
+
+The pandemic accelerated experimentation as consumers tried alternatives during supply chain disruptions. Many were surprised to find that private labels matched or exceeded the quality of national brands. That trial turned into trust.
+
+In markets like Italy and Spain, younger consumers now show less brand loyalty than previous generations. They’re more focused on performance, price and purpose, areas where private labels continue to strengthen. This makes it harder for national brands to regain lost ground as private labels expand their reach and credibility.
+
+## National brands under pressure
+
+To maintain share, many brands across Europe have resorted to heavy promotions. In some markets, over 40% of branded sales are promotion-driven. But this is proving unsustainable. Deep discounts weaken margins and do little to build lasting loyalty. Meanwhile, retailers are closely monitoring performance and profitability, and increasingly reallocating shelf space to private label ranges that deliver better returns.
+
+## Regulatory and cost pressures are mounting
+
+FMCG players across Europe face rising costs, from labour reforms and packaging regulations to environmental compliance. In the UK alone, brands are dealing with £30 billion in new cost pressures, while the EU’s evolving Green Deal is reshaping operating environments across member states.
+
+At the same time, new promotional restrictions, such as the UK’s HFSS rules set for October 2025, will limit traditional marketing levers for big brands. In this context, private label becomes even more attractive to retailers: it offers better margin control, shopper loyalty, and less reliance on in-store promotions.
+
+## Four ways brands can respond
+
+While private label momentum is strong, national brands still have opportunities, if they evolve.
+
+Collaboration, category growth, diversification, and premiumisation are key.
+
+Some brands are partnering with retailers on exclusive products or limited editions. Others are growing their categories by launching functional, trend-led products or targeting new shopper occasions. Diversifying into adjacent segments, such as premium snacking can also create growth away from direct private label competition.
+
+Premiumisation remains a viable path, but only if it’s built on meaningful value. Shoppers will pay more for standout benefits, like sustainable sourcing, innovative formats, or enhanced health credentials, not just branding alone.
+
+## Innovation is no longer optional
+
+New product launches across categories have declined by 17% in the past year. This hesitancy risks widening the gap between brands and increasingly agile private labels.
+
+In contrast, private labels are launching more, and doing so with purpose. From functional drinks to affordable indulgence, they are responding faster to evolving consumer needs. In categories like energy drinks and plant-based foods, private label is not just catching up, it’s taking the lead.
+
+## A turning point for European FMCG
+
+Private label’s rise is not a temporary reaction to economic strain; it is a structural evolution in European retail. Consumers are no longer loyal to brand names; they’re loyal to value, performance, and purpose.
+
+Retailers are fully behind this shift, treating private label as a core strategic asset. If national brands cannot keep up, on innovation, relevance, and profitability, they risk losing space, visibility, and influence.",www.foodnavigator.com,2025-03-25,30,Is this the end of brand loyalty?,article,0.01165278239,36,110,117.9058824
+https://www.foodnavigator.com/Article/2025/04/10/superjuice-trend-growing-non-alcoholic-and-functional-sectors/,true,Reports on a specific trend (super juices) in the beverage industry with factual information and market data.,Super juice success taking functional beverages to new heights,"The decline in alcohol consumption is leading to a rise in non-alcoholic drinks, including superjuices. We find out what these new functional drinks are and how they're shaping the beverage space.","The beverage industry is going through big changes. Declining alcohol consumption, combined with the rise in health and wellness, has opened the door to innovation and new product development across the sector, creating a boom in the functional beverage sector.
+
+And one of the biggest successes in this space – super juices.
+
+## What are super juices?
+
+As you might have guessed, super juices are more than just regular fruit and/or vegetable juices. They’re nutrient-dense beverages, formulated with a blend of antioxidants, adaptogens, and functional ingredients aimed at supporting overall wellness.
+
+“While traditional juices typically focus on delivering vitamins and hydration, super juices incorporate additional components that can help boost immunity, reduce stress, or enhance energy levels,” says Kelley Akamine, director of marketing at Perricone Farms.
+
+And brands have been quick to embrace the movement.
+
+Marks & Spencer launched Red Grape, Blueberry and Blackcurrant Super Juice, containing PromOat, the oat beta glucan soluble fibre ingredient from Swedish company Biovelop AB. The new launch claims to contain cholesterol-lowering properties.
+
+And British start-up, NinJu, was specifically founded to create super juices for kids, containing fruits and vegetables, as well as vitamins and minerals to support healthy development.
+
+“Realisation of how staggeringly bad the statistics around child obesity and lack of physical activity are – we decided to do our bit to change it and our message is loud and clear… epic cartons of juice, packed with goodness, that don’t compromise on taste,"" say founders David Blackman and Aaron Rowe.
+
+Meanwhile smoothie megabrand, Innocent, has its range of super juices, including Apple, Pear and Cucumber, Raspberry and Cherry, and Orange and Blood Orange. The range contains B1, B2, B3, B4, B6 and E.
+
+## Rise of the super juice trend
+
+The non-alcoholic drinks market, encompassing everything from non-alcoholic beers, wines and spirits to super juices, protein shakes and kombuchas, is growing at a rate of knots, amassing a global market value of $1.65tn (€1.49bn) in 2025 (Statista).
+
+“The non-alcoholic sector is growing rapidly as consumers seek out healthier, more mindful beverage options,” says Perricone Farms’ Akamine.
+
+Consumer demand for beverage products, with added benefits, has led to a surge in sales of functional drinks, taking the market to a global value of $204.8bn, with a projected CAGR of 7.1% over the next five years (Grand View Research).
+
+Added to that, Akamine notes the growth of the premiumisation trend, is further boosting super juice sales.
+
+“Products are expected not only to quench thirst but also to provide a unique and elevated experience,” says Akamine. “We’re seeing greater experimentation in flavour profiles and the blending of wellness benefits into beverages.
+
+And they’re not just being drunk alone, Akamine observes that super juices are becoming a popular base for mocktails.
+
+## Future of the super juice trend
+
+The projected trajectory for the super juice category is up, powered by increasing demand and exciting new product launches in the space.
+
+“As consumers increasingly prioritise holistic health and convenience, there will likely be more innovation in functional ingredients and formulation. Functional juices offer additional ingredients consumers want from a beverage,” says Akamine.
+
+And when it comes to what ingredients consumers want, antioxidants and anti-inflammatories, such as ginger, turmeric and berries, top the list. Adaptogens are also in high demand, with consumers actively seeking products containing, lion’s mane, ashwagandha, and ginseng. Additionally, vitamins and minerals from superfoods like kale, spinach, and even some exotic fruits are being integrated to enhance the health profile of these beverages.",www.foodnavigator.com,2025-04-10,14,Superjuice trend growing non-alcoholic and functional sectors,article,0.00945850577,33,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/04/not-all-pfas-is-harmful/,true,"Reports on a specific topic (PFAS chemicals) with a clear viewpoint and analysis, resembling a news-style commentary.",Don’t judge a book by its cover - why not all PFAS are harmful,"Chris Hartfield of the NFU dissects the narrative around PFAS, responding to a FoodNavigator article on potential replacements for the chemical","PFAS chemicals are all tarred with the same brush – it takes the approach that all PFAS chemicals are the same in terms of negative properties and links to health issues. This is not the case.
+
+It is understandable why some think this is the starting position, because this is the approach being taken in the EU, where you have a PFAS definition based on a certain chemical structure, then every chemical that includes that as part of its structure gets defined as a PFAS.
+
+But this simplistic approach then captures a huge number of chemicals, which are very diverse in their properties, which should be assessed on the basis of actual risk of an effect – not on the basis of its chemical structure.
+
+At the risk of overusing metaphors – using the chemical structure-based approach is like judging a book by its cover. The fact is that this approach captures PFAS chemicals that are useful and work well, and pose no risk – why would you replace such chemicals with alternatives?
+
+Then when you look at the database at the centre of the article – I struggle to understand its usefulness. The approach it seems to take is to list PFAS, detail their functions and applications, then list alternatives that have similar functions/applications.
+
+Maybe this has some use in other sectors – but for Plant Protection Products (PPPs), it has little if any use – because the categorisations, e.g. herbicide, insecticide, are way too broad. It implies you could replace any PFAS insecticide with a non-PFAS insecticide – that is not possible.
+
+For something to be available as an alternative – it’s use would have to be specifically authorised against a pest on a specific crop – it is not a case of just swapping one for another as the article implies.
+
+In fact, the caveats in the ‘read me’ section of the database that the article used make this clear – they basically say that there is no information on whether the ‘alternatives’ are actually technically feasible options.
+
+Of greater concern, it says they cannot confirm ‘that the alternatives listed in the database are safer than PFAS’, which kind of makes it pointless. The good news here from a Plant Protection Products and GB point of view is that there issue of concern with PFAS – persistence, bioaccumulation and toxicity, are already accounted for in our pesticides regulation, which is among the strictest pesticide regulation in the world.
+
+I’d also question the UK relevance of the database. I’ve not had time to go through line by line, but it includes PFAS PPPs that are already not authorised for use in GB – I suspect most of them aren’t. And there are also PPPs in the alternatives list that are not authorised for use in GB.
+
+In summary, the PFAS issue is a really complex one, and that complexity doesn’t feature in the article. And in the context of PPPs, the database at the centre of the article doesn’t really offer anything useful in terms of saying whether alternatives are necessary or possible.",www.foodnavigator.com,2025-04-04,20,Not all PFAS is harmful,article,0.00819537489,24,106,117.9058824
+https://www.foodnavigator.com/Article/2025/04/16/nestle-pet-food-a-major-growth-sector-for-business/,true,Reports on a specific topic (Nestle's pet food business) with factual information and news-style reporting,Nestlé pet food a purrfect growth sector,"Animal ownership is rising fast, creating major diversification opportunities for food manufacturers, and Nestlé is leading the way","Dominant in coffee, breakfast cereals and confectionery, food and beverage giant Nestlé is now seeking to up its pet food game, as the sector shows major opportunity for growth.
+
+## Where it all began
+
+Nestlé entered the pet food market back in 1985, with the acquisition of the Carnation Company. This brought Friskies under the Nestlé banner. From there, the business went on to acquire Alpo Pet Foods in 1995, followed by Spillers in 1998.
+
+In 2001, Friskies merged with Ralston Purina, creating Nestlé Purina Pet Care and dramatically increasing the brand’s global reach. Geographically, Ralston Purina was focused on North America, while Friskies had a strong market position across Europe.
+
+## Pet food sector growing
+
+Pet care is one of Nestlé’s fastest-growing businesses in Europe and worldwide. And such is the scale of growth, it’s now the second largest category in the business, accounting for just over 20% of sales.
+
+“With just under one billion dogs and cats globally, the pet food industry is one of the fastest-growing sectors within the global food market,” says Dan Smith, head of the PetCare global strategic business unit, Nestlé Purina Pet Care.
+
+This growth, Smith explains, is driven by increasing pet ownership, particularly in North America and Europe, rising disposable incomes, a heightened focus on pet health and wellness.
+
+What’s more, Nestlé expects its cat food business growth to accelerate, as cat ownership shoots up.
+
+“Although currently there are more dogs than cats, the cat population is expected to grow faster,” says Smith. “Cat food has out-paced dog food growth recently and we expect that trend to continue in the near future.”
+
+On top of this, a recent survey by James Wellbeloved Pet Food, a Mars Incorporated brand, found that eight in 10 dog owners (79%) take as much care over choosing their pet’s food as they do their own, highlighting opportunities in the premiumisation space.
+
+## Future plans for pet food
+
+Nestlé has big plans for its pet food sector, starting with emerging markets.
+
+“There are many growth opportunities around the world, especially in emerging markets both to gain market share as well as grow calorific coverage,” says Nestlé’s Smith.
+
+But it’s not just about industry growth, the Swiss multinational is also focussing its attentions on innovation within the sector, with 500 scientists and experts across multiple disciplines dedicated to pet care.
+
+“One key area where we are driving innovation in the category is in our science/nutrition brands (Pro Plan) that have shown strong and consistent growth over the past year,” says Smith.
+
+And pet food is even entering into the food as medicine space, with Nestlé’s growing portfolio now including a range of therapeutic diets aimed at supporting nutritionally responsive conditions. These conditions include epilepsy, heart disease and anxiety.
+
+Plus, the research and development team are working to reduce human allergic reactions through nutritional intervention. The aim is to reduce the active levels of the most common cat allergen found on a cats hair and dander, and responsible for 95% of human sensitivities.** **
+
+This is achieved by coating cat kibble with an egg derived antibody. This, says Smith, neutralises the allergen produced in the cats saliva when they chew, and studies have shown a 47% reduction in the levels of the active allergen on the coat after the third week of feeding.
+
+Nestlé is also looking to support owners through its ‘Beyond the bowl’ scheme.
+
+“Beyond the bowl has been integral to our strategy,” says Smith. “Supporting pet owners to manage their pet’s health through knowledge, tools, products and services, throughout their pet owning journey.”",www.foodnavigator.com,2025-04-16,8,Nestlé pet food a major growth sector for business,article,0.009761516643,34,121,117.9058824
+https://www.foodnavigator.com/Article/2025/03/27/mondelez-snackfutures-investments-reveal-playbook-to-tackle-snack-industrys-biggest-challenges/,false,"Reports on specific investments by Mondelez's SnackFutures, a corporate venture arm, and their strategy for the snack industry.",Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,"Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy","In the year since Mondelez launched SnackFutures Ventures, the corporate venture arm of the sweets and snacks giant made multiple investments that may appear disparate at first blush, but which serve as a roadmap for navigating some of the most significant challenges and opportunities facing the snack industry.
+
+Among the notable investments are minority stakes in the cocoa-tech startup Celleste Bio and better-for-you doughnut start-up Urban Legend – which help round out a portfolio including the premium chocolate brand Hu and the crispy arepa maker Craize Snacks.
+
+These investments shine a light on how Mondelez foresees the evolution of snacking, including the types of products and attributes consumers will want, how or when they will “snack” and what it will take to meet their demands from the perspective of supply chain security, cost management and potential partnerships or acquisitions.
+
+## The evolution of Snackfutures
+
+The current rendition of SnackFutures is a far cry from its original position as an innovation and venture hub when it launched in 2018 – but while its approach has evolved, its core mission remains the same: to push the boundaries of what is possible in snacking.
+
+A year ago, Mondelez phased out SnackFutures’ innovation hub and CoLab Program, which sought to accelerate innovative startups that could take the larger business into new areas, and in its stead debuted SnackFutures Ventures as a corporate VC with a tighter focus on accelerating innovation that supports Mondelez’s core businesses in chocolate, biscuits and baked snacks.
+
+“We decided to kind of pause on the new-to-the-world innovation work that has been in done in SnackFutures and really focus much more on investing in the innovators that are there that can disrupt snacking in the future,” explained Richie Gray, global head of SnackFutures Ventures.
+
+This model allows SnackFutures to support innovators while staying out of their way so they can “do what they’re good at, which is inventing,” he added.
+
+## Future-proofing snacking
+
+In the year since SnackFutures Ventures launched, it has made only four investments, but they all promise to turn challenges facing the snack industry into opportunities for Mondelez.
+
+“We are very selective because we play a highly strategic role for the company. We are not like a financial venture capital fund that makes a number of bets to see how things play out to make a short term financial return,” Gray said. “We are really investing in opportunities that we see can be highly strategic for us” with the ultimate goal of one day “hopefully” incorporating them fully into the Mondelez portfolio.
+
+Among the deals was a follow-on investment in the cocoa-tech startup Cellest Bio, which could alleviate supply challenges constraining cocoa.
+
+“Thirty percent of our business globally is chocolate, so cocoa, which is the key ingredient going into chocolate, is such an important commodity for us. Clearly, at the moment, the price of cocoa is at an extreme high. But even prior to that, we recognized that an ingredient as important as cocoa, which faces other challenges in the supply chain, we needed to be taking the necessary steps to make sure we can guarantee the long-term supply of cocoa to keep making our great chocolate products and keeping our customers happy,” Gray said.
+
+Celleste Bio could hold a key to safeguarding the supply of cocoa ingredients with its cell-cultured technology that could soon produce the same amount of cocoa butter from just one or two beans as traditional methods currently produce from four tons of cocoa pods.
+
+SnackFutures Ventures’ investment last fall in the better-for-you doughnut startup Urban Legend addresses another potential threat to more decadent snacking occasions, such as sweet baked goods.
+
+Mondelez has bullishly been building out its cakes and pastry business as a complement to its biscuits business, but increasingly consumers want products with lower-sugar, -fat and -calories, which is where Urban Legend comes into the equation.
+
+“These guys have cracked something that we’ve never seen anyone able to crack before, which is to be able to deliver incredible tasting fresh bakery products, in this case doughnuts, with nutritionals that offer a big advantage against their main competitors,” Gray said.
+
+For example, he said, Urban Legend’s doughnuts are a third of the calories of their close competitors.
+
+“Consumers are snacking more – clearly. They want to snack better. They pay closer attention to labels, but they do want to treat themselves as well. So, if you can treat yourself and have something that has amazing taste but is also better for you than the previous alternative, then consumers will go for that. This really does meet a trend that consumers are looking for,” he added.
+
+## What is SnackFutures looking for next?
+
+Even though SnackFutures is “choiceful” in its deals, Gray said it is looking for additional brands and technologies in which to invest.
+
+Watch the full interview in the video to learn more about what SnackFutures seeks and the types of entrepreneurs, businesses and brands on which it is more likely to bet.
+
+**– Videography, production and editing by Caroline Rude**",www.foodnavigator.com,2025-03-27,28,Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges,article,0.01116877356,34,114,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/tariffs-food-and-beverage-industry-reacts/,true,Reports on a specific real-world event (tariffs) with news-style reporting,European food and beverage enraged at Trump ‘Liberation Day’ tariffs,"20% tariffs on the EU could hit major European food sectors like wine, cheese, spirits and olive oil. ","Yesterday ‘Liberation Day’ in the US was launched, where President Donald Trump unleashed a range of tariff barriers including a baseline of 10% across the world.
+
+Tariffs were targeted towards China (54%), Vietnam (46%) and the EU (20%). The UK has remained at the baseline level of 10%, although it had hoped to escape entirely. Baseline tariffs will be affected from April 5, with higher-level tariffs coming in on April 9.
+
+Food and beverage, of course, has not emerged unscathed. 20% tariffs on EU goods will affect major exports to the US, including wine, beer, spirits, cheese, chocolate, olive oil, and fruit and vegetable preparations.
+
+It may be “the most beautiful word in the dictionary” according to the US’s President, but how will tariffs affect EU food and drink?
+
+## The industry responds
+
+Reactions have poured in from across the food industry.
+
+“Europe’s food and drink industry deeply regrets the US’ decision to impose 20% tariffs on imports from the EU, given the impact it will have on transatlantic trade, businesses, and consumers,” said a spokesperson for industry association Food Drink Europe.
+
+“The two-way trade in agri-food raw materials, ingredients, and finished products – valued at €40 billion - underscores the critical importance of this relationship – one that ensures supply chain resilience, supports jobs and rural communities, and meets the diverse consumer needs on both sides of the Atlantic.
+
+“We reiterate our call for the de-escalation of trade tensions and welcome the EU’s desire to reach a negotiated outcome.”
+
+European Liaison Committee for Agricultural and Agri-Food Trade (CELCAA), another EU trade association representing agri-food commodity traders. A spokesperson said that it was “disappointed and saddened” by the imposition of tariffs, which “severely hinders the scope for existing commercial relationships to continue ‘business as usual’ and for new commercial relationships to thrive”.
+
+## How will tariffs affect individual sectors?
+
+The Comité Européen des Entreprises Vins (CEEV), the European industry association for wine, has also hit back against the tariffs.
+
+“The announced reciprocal tariffs on EU wines will damage hardly EU wine companies and would create economic uncertainty and result in layoffs, deferred investments and price increases. Targeting EU wine will only make losers on both sides of the Atlantic,” said Marzia Varvaglione, President of the Comité Européen des Entreprises Vins (CEEV).
+
+“The US wine market is fundamental for the economic sustainability of the EU wine sector. There is no alternative wine market that could compensate the loss of the US market.” she added.
+
+The US is one of EU wine’s largest export markets; in 2024, €4.88 billion were shipped to the country, making up 28% of the EU’s total wine exports, according to CEEV.
+
+European beer has been hit particularly hard, included as it is in a list of aluminium canned products given 25% tariffs.
+
+“The US announcement of 20% reciprocal tariffs on all EU products will create losers on both sides, across the society and economy. However, it is the addition of Beer to Annex 1 on aluminium derivative products facing a 25% tariff that is particularly concerning to Europe’s ten thousand breweries,” said a spokesperson for Brewers of Europe.
+
+The association emphasised the lack of clarity of the decision, questioning whether all beer would be affected, or only beer in cans.
+
+Another industry that will be hit hard by tariffs is cheese. The European Dairy Association (EDA) has likewise responded to the tariffs.
+
+“This move is unjustified,” said Alexander Anton, Secretary General of EDA.
+
+“EU dairy exports – most notably cheese – account for less than 2% of total U.S. domestic consumption. These cheeses serve a very unique market segment in the U.S., offering choice and excellence to the U.S. consumers, and therefore do not compete directly with American dairy products.
+
+“This is a blow to rural economies across Europe – and to the spirit of fair and rules-based trade.”
+
+The EU-US trade balance is “basically an equilibrium,” said Anton, and therefore disrupting it is a “lose-lose” situation.
+
+One further sector that will be impacted is olive oil. “The USA is a very important market for our parent company in Italy,” explains Walter Zanre, CEO of major olive oil producer Filippo Berio.
+
+“As the tariffs apply to all olive oil exporting countries, it’s a level playing field. It effectively becomes a 20% increase on raw material costs. Over the last two years we have had a lot of practice in managing increases to raw material costs.”
+
+*This will continue to be updated as responses come in … *",www.foodnavigator.com,2025-04-03,21,Tariffs: Food and beverage industry reacts,article,0.01018153169,36,106,117.9058824
+https://www.foodnavigator.com/Article/2025/04/04/how-to-successfully-navigate-trumps-tariffs/,true,Reports on a specific real-world event (tariffs imposed by Trump) with news-style reporting,Trump’s trade war has begun: How industry can successfully navigate the change,"President Trump implemented tariffs on what he called 'Liberation Day', on 3 April 2025. We look at how manufacturers can successfully navigate the changes.","Global stock markets went into meltdown Thursday morning (3 April) as they opened to the news that US President, Donald Trump, had followed through on his threat to enforce tariffs on imports.
+
+Of the more than 180 countries and territories affected, China was hit hardest with a staggering 54% tariff on goods, while the European Union received 20%. By contrast, the UK escaped relatively lightly with a 10% tax, though it had hoped to be left off the list completely.
+
+And there’s no doubt this will hit food and beverage manufacturers hard, with major exports to the US, including wine, beer, cheese, chocolate and coffee all impacted.
+
+The food and beverage industry was quick to respond, with a spokesperson for Food Drink Europe stating, “Europe’s food and drink industry deeply regrets the US’ decision to impose 20% tariffs on imports from the EU, given the impact it will have on transatlantic trade, businesses, and consumers.”
+
+And that impact will be significant, with Simon Geale, executive vice president at supply chain consultants, Proxima, warning the tariff shift will trigger price hikes, production slowdowns, and tough strategic decisions.
+
+But while governments are threatening retaliatory tariffs, industry experts are advising manufacturers on how to successfully navigate the changes.
+
+## Successfully navigating Trump’s tariffs
+
+This week’s announcement sent immediate shockwaves through the food and beverage industry, but the bigger concern is the lasting impact it will have. Manufacturers need to make changes now, rather than hoping everything will go back to normal in a week or two.
+
+“This represents a system shock that will lead to long-term change, regardless of whether it’s viewed as ‘unfair’ or ‘seismic’,” says Proxima’s Geale.
+
+And big decisions need to be made, with Geale advising manufacturers to decide whether to absorb costs, pass them onto consumers, or adjust their supply chains.
+
+Plus, these changes will impact businesses differently, with Geale explaining that premium brands can mitigate price rises, but low-margin businesses will struggle, making cost control critical for the next 12-18 months.
+
+It was rumoured early on that Trump’s plan was to encourage companies to move operations to the US, and this could be the solution for major manufacturers, with the financial resources to relocate.
+
+“One option for businesses is to accelerate localisation by investing in the US or other key markets,” agrees Geale.
+
+Though he advises that high-cost labour markets could deter investment unless the policy shift is confirmed to be long-term. And unfortunately, the erratic nature of the current administration makes this confirmation unlikely.
+
+However, Gaele suggests that a partial set-up in the US could be a solution for manufacturers that rely on third-party nations for raw materials. This would help balance cost and specialisation in the production process.
+
+“Companies may also leverage tools like transfer pricing and tariff engineering to navigate the system,” says Gaele.
+
+One major option governments and manufacturers should consider is investment in alternative markets.
+
+“The uncertainty around when the system will stabilise and for how long makes it crucial for companies to consider global business dynamics and explore alternative trade agreements,” says Geale.
+
+This would deal a massive blow to the US economy and fly in the face of what President Trump is trying to achieve in implementing these tariffs in the first place.
+
+## Prepare for uncertainty
+
+What’s clear is that so much is currently unclear. It’s not known if these tariffs will stay in place for the remainder of President Trump’s time in office, it’s not known how it will impact global economies in the long-term, and it’s not known how this will impact food security. However, Geale warns businesses to brace for increased costs, shifts in the global supply chain, and the potential for a global recession.
+
+“In such volatile times, businesses must adapt quickly to safeguard their future,” he says. “What we do know is that this strategy is a bet, and as with most bets, there will be a winner and a loser.”",www.foodnavigator.com,2025-04-04,20,How to successfully navigate Trumps tariffs,article,0.009915248917,36,120,117.9058824
+https://www.foodnavigator.com/Article/2025/03/28/what-will-we-eat-if-global-warming-kills-all-the-crops/,true,Reports on a specific real-world event (commodity crisis) with news-style reporting,Can food manufacture survive the growing commodity crisis?,"We risk becoming desensitised to the dramatic headlines warning of a food shortage disaster. But it’s all true, writes Editor Nicholas Robinson","This week started with a corn crop crisis warning and ended with the revelation the world has officially entered an historic drought.
+
+It’s the stuff of post-apocalyptic fiction. But in fact it is our reality as the world is facing a commodity crisis like never before. And playing out against a backdrop of terrifying geopolitical insanity, one would be forgiven for thinking they had entered the pages of a bleak sci-fi novel.
+
+So, is it as bad as specialist media makes out? And if so, what can be done about it?
+
+Yes, it is as bad as the scientists and the media make out and it is getting worse. Climate change, rainforest destruction and land degradation is all adding stress to the global food system.
+
+That’s not to say the entire system is failing, because it’s not. A negative is often followed by a positive – what one crop hates, another loves.
+
+## The heavy food commodities
+
+But that’s not such a silver lining when we’re talking about commodities food manufacturers heavily rely on, whether to make nutritious food, such as corn, or for joyous food, like cocoa or coffee.
+
+And some of these commodities are blamed (with reason) for being part of the problem, such as palm oil. That’s why global powers like the European Union are set to roll out sustainability-driven initiatives like the European Deforestation Regulation, to enforce better land and environment management practices.
+
+But that’s not enough. Ingredients companies like ADM, Cargill, Bunge and many more have in their portfolios alternatives to all or most of the struggling commodities.
+
+That goes a way to solving issues like cost for makers and consumers, because inevitably when something is scarce, basic economics come into play: supply versus demand.
+
+Though there’s not yet the scale to replace like-for-like traditional commodities with alternatives, despite there being many strong arguments in favour of driving that change. This includes, as well as cost, environmental impact and also quality, because there’s more control when something’s manufactured versus a product from Mother Nature.
+
+Countering that, consumers and the media are hyper-sensitive to ultra-processed foods, genetic modification and ‘Franken Foods’. So there’s that hurdle to overcome, with the need for more education and a greater transparency from industry.
+
+A huge part of the crisis could also be solved if the food system actually got a handle on waste. A conversation with the founder of Beyond Belief Brewing this week (more on that soon) explained just how bad we are as an industry at making food waste part of our cost analysis.
+
+A third of food production globally goes to landfill, the brewer’s head of innovation Christian Craft told me. We factor the wastage of edible food into our business models. That’s a sin and something Beyond Belief Brewing is working to resolve by making beer from waste pasta.
+
+## Grassroots food tech companies
+
+Yet the biggest solution to this massive problem is still widely seen as a start-up sector. Food tech from grassroots up is the answer and it needs to be taken more seriously and given much more investment from the bigger businesses reliant on the struggling commodities.
+
+Reports highlighting the potential of new alternatives emerge on an almost daily basis, such as Tunley Environmental’s recent paper on the use of black soldier fly larvae as a palm oil replacement made for interesting reading.
+
+And there is hope that food tech is being bolstered, though mostly by investors external to the food and drink sector.
+
+There’s a mighty €23bn about to be pumped into food tech very soon, according to Forward Fooding co-founder, Alessio D’Antino at IFE in London recently.
+
+Unlike previous iterations of investment, this boom will focus on a wider range of areas, such as upcycling and alternative commodities.
+
+Initiatives like the Global Food Tech Awards, with entries now open for EMEA businesses, are also playing a vital role in highlighting and celebrating this vital sector.
+
+So yes, there are solutions. Many in fact. But we need to work harder to act on them before it really is too late.",www.foodnavigator.com,2025-03-28,27,What will we eat if global warming kills all the crops?,article,0.01026936667,36,130,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/eu-wine-sector-reels-from-trump-tariff-blow/,true,Reports on a specific real-world event (Trump's tariffs) with news-style reporting,EU wine sector reels from Trump tariff blow,"Trump's tariffs are bad news for the EU wine industry, more bad news could be to come.","Trump’s tariffs, announced yesterday, start at a baseline of 10% for imports. These have then been raised for different countries and categories. Wine from the EU will have a 20% tariff.
+
+Wine organizations are uneasy. A 20% tariff will hit the industry hard: but it is not the 200% tariff threatened by Trump over steel and aluminum disputes... That issue is yet to be resolved.
+
+## US market importance
+
+The US is the largest export market for EU wines, valued at around €4.88bn ($5.4bn), according to industry association Comité Européen des Entreprises Vins (CEEV). Exports to the US account for around 28% of total EU wine exports, making it a highly significant market.
+
+“The US wine market is fundamental for the economic sustainability of the EU wine sector,” said Marzia Varvaglione, President of the Comité Européen des Entreprises Vins (CEEV), reacting to the 20% tariffs this morning.* *
+
+She warns the tariffs will damage the industry: with economic uncertainty, layoffs, deferred investments and price increases: “Targeting EU wine will only make losers on both sides of the Atlantic”.
+
+### Trade relationship
+
+The EU and US wine sectors have created a close relationship to keep free and open markets for wine. It is, in fact, the largest wine trade relationship in the world and a key driver for US and EU wine export growth, according to CEEV.
+
+This collaboration has been based on a 2020 joint statement of EU US Declaration of Principles on Trade in the Wine Sector, highlighting the importance of free and fair trade in the wine industry.
+
+The US Wine Trade Alliance (USWTA) is also strongly opposed to the wine tariffs.
+
+That’s because tariffs on imported wine also harm American businesses (for every $10 a U.S. restaurant sells of foreign wine, $9 stays with American companies, says the organization).
+
+Small businesses are particularly vulnerable: whereas foreign producers can sell to other markets, small businesses don’t have this option.
+
+And a hit on the wine trade will have knock-on effects, it warns.
+
+“Restaurants will suffer, domestic producers will face new obstacles in bringing their wines to market, and retailers, importers, and distributors across the country will be placed at serious risk,” says a statement from the organization. “With their biggest profit center decimated, many restaurant investors will decide to take their money elsewhere.”
+
+Analysts and stakeholders are now calculating out how big a difference a 20% tariff will make to EU wine imports.
+
+The threatened 200% tariff could be expected to wipe out imports of wine: putting them far out of reach of the vast majority of consumers.
+
+A 20% tariffs will undoubtedly hit the industry hard, yet some higher end establishments and consumers will be prepared to pay.
+
+FEVS, a French wine and spirits exporter federation, says it ‘profoundly regrets’ the US’ decision that penalized exporters on both side of the Atlantic, alongside associated industries such as importers, wholesalers and retailers.
+
+French producers, it says, can expect to see an €800m decline in exports (hitting the €4.6bn exports seen annually and representing a 17% decrease).
+
+“This affront of tariffs only has losers: both in Europe and the US,” said Gabriel Picard, President of the FEVS. “Elsewhere, our American counterparts, with whom we have worked with for decades, carry the same message to the American authorities.”
+
+Vins de Bourgogne, which represents the French region, highlights that the tariffs are a strange mix of ‘astonishment and measured relief’.
+
+“While this new measure will affect exports - potentially costing Bourgogne wines up to 100 million euros - it will not bring trade to a sudden halt, as would have been the case with higher tariffs,” says the organization.
+
+In fact, wine already suffered from 25% tariffs in 2019 as part of the Boeing-Airbus dispute.
+
+Exports from the region plummeted 15% in volume and 22% by value: a severe, but not catastrophic blow to the industry.
+
+### Reshaping the US wine market
+
+70% of the wine by volume consumed in the US is produced domestically, according figures shared with us by IWSR, the global leader in beverage alcohol data and insights.
+
+Around 20% of the wine by volume consumed in the US originates from the EU.
+
+Then 10% of volume comes mainly from wines imported from Latin America, Australia, New Zealand and South Africa.
+
+So how will this 30% of imported wines be affected? There will be a reshuffle according to tariffs: for example, Australian wines will attract the baseline 10% on imports; yet will be less affected than others. French, Italian and Spanish wines will be affected by the 20% tariff on EU imports; whereas South African wines will be hit by a higher 30%.
+
+Domestic wine – such as wines from California and Oregon – may have the potential to fill some of the gap.",www.foodnavigator.com,2025-04-03,21,EU wine sector reels from Trump tariff blow,article,0.0102832746,39,107,117.9058824
+https://www.foodnavigator.com/Article/2025/03/25/how-to-market-a-new-food-and-drink-product-in-europe/,true,"Reports on expert opinions and advice on marketing food and drink products, which is a specific topic.",Arla and Weetabix former marketing head unpicks brand success,"Bringing food and drink products to market from Asia and the Middle East to Europe is more than packaging translations, it has to be a whole rebrand argues one sector leader","That’s according to Arla and Weetabix’s former head of marketing and brand Gareth Turner, who believes many brands entering Europe and the UK from external markets are missing a trick.
+
+“My schtick on making it in a new market is understanding the power of thinking,” says Turner, who founded and runs the strategic agency Big Black Door.
+
+Consumers in the UK and European markets want authenticity and brands with a culture, but that doesn’t mean a product can be slapped on the shelves with the same packaging as its home country, he advises.
+
+Upstart food and drink businesses and brands seeking to enter new markets must gain a deep understanding of the territory they’re looking to enter, as well as their target consumer, says Turner.
+
+## Marketing your way out of a crowded space
+
+“There’s a difference between marketing and advertising,” he explains. “You can market your way out of a crowded category or one that doesn’t know your product, because successful marketing is about a deep understanding of your market, consumer and category.”
+
+A serious brand would develop a strategy around those key points, though “I see businesses without a tangible plan”, he says.
+
+Marketing is essential right now as there is little true visible innovation and new product development on shelf, he says.
+
+“The first step on any marketing plan is understanding the target audience and product. When you’ve done all that, you need to define what it is your brand or business does better than another. It could be a perceived need or something that physically sets you apart,” he says.
+
+In essence, strong marketing in this sector convinces a target audience that they need to buy a certain product.
+
+“At Weetabix, we spent a lot of time showing recipe ideas. Because people saw the product as healthy and nutritious, it was a blank canvas,” he explains.
+
+## Target the right consumer
+
+Consumers may have originally bought the wheat-based breakfast cereal as a quick meal solution. But the strategy around engaging consumers to be more creative with the product created new desires. “That’s understanding a path to purchase or a sales funnel,” says Turner.
+
+As an example, he said an authentic Indian spice brand looking to enter the European market should seek to understand what consumers want from an Indian spice paste.
+
+“Is it for Friday night cooking or family? The answer to both of those questions will start to tell you who the customer you’re aiming at is, because they’re both meeting different needs.”
+
+Packaging visuals and the overall aesthetic of a product must be right. Branding from other parts of the world can be completely wrong for the European market, with some “looking old fashioned” to European consumers or using “gender stereotypes”.
+
+“You need to play the market game without losing what’s great about the product,” he says.",www.foodnavigator.com,2025-03-25,30,How to market a new food and drink product in Europe,article,0.008348355391,30,113,117.9058824
+https://www.foodnavigator.com/Article/2025/04/23/gender-equality-what-is-food-and-beverage-doing-to-support-women/,true,Reports on a specific topic (gender equality in the food and beverage industry) with news-style reporting,Is food and beverage industry failing women?,Women are underrepresented in food and beverage manufacturing. So what is the industry doing to change this? We look at the changes being made and opportunities missed.,"The food and beverage industry has made major strides in making the industry more accessible and inclusive to women of all ages. But there’s still a long way to go before equality is achieved and glaring gaps remain, particularly at C-suite level.
+
+“We need to get more women into food manufacturing,“ said Bethan Grylls, editor of FoodManufacture at Foodex Manufacturing Solutions 2025. “Currently women make up around 36% of the workforce.”
+
+## What’s stopping women in food and beverage?
+
+One of the biggest barriers to women entering and thriving in food and beverage is the low numbers of women already in the industry.
+
+“You have to see it to know you can be it,” says Jeni Adamson, industry engagement manager at Seafood Scotland.
+
+And for women who do enter the industry, they’re often operating in male-dominated environments.
+
+“Because of the nature of our products, designed for athletes, I find myself not only in a male-dominated industry but also working with predominantly male athletes, so for me a lot of the time I’ll be the only woman in the room,” says Michelle Laithwaite, co-founder and CEO of FuelHub.
+
+And this statement doesn’t just reveal equality issues within the food and beverage industry, it highlights specific equality issues within sports nutrition. Why are female athletes not making up 50% of the athletes brands work with to develop their products?
+
+“When it comes to creating success and longevity in endurance sports, recognising and catering to the differences between male and female athletes is vital,” says Carrie Barrett, coach for USA Triathlon.
+
+Women can also be put off entering the food and beverage industry by the inflexibility of shift work, which dominates many areas of production. This is particularly true for mothers with young children.
+
+But there are huge benefits to be gained by encouraging more women into the industry at all levels, and facilitating their ability to succeed.
+
+“The emphasis placed on having a strong inclusion and diversity mindset is not without good reason,” says Jill Coyle, member chair for FDF Employment & Skills Forum. “An inclusive and diverse workplace improves business performances, enhances business reputation, widens recruitment pools, and makes it easier to retain and progress talent.”
+
+## What is industry doing to support women?
+
+One of the strongest voices championing women in the industry is Women in the Food Industry (WIFI).
+
+“We want to see a world in which the food industry treats women as equal, champions inclusion and diversity, and actively helps women of all ages and backgrounds fulfil their dreams,” says a spokesperson for WIFI.
+
+The organisation is increasing awareness of roles women can play in food and beverage, connecting women to create an industry-wide community, and providing support, resources and training.
+
+Organisations such as the UK’s Food and Drink Federation (FDF), are also working to encourage women into the industry by empowering their members to make positive changes.
+
+“Conversations with FDF members have made it clear that businesses within the sector are taking positive steps by closing gender pay gaps, thinking about the possible challenges and solutions,” says FDF’s Coyle.
+
+The European Institute of Innovation and Technology (EIT) has also established a programme to support women in the industry. The WE Lead Food Programme is designed to equip women with the tools to succeed across all sectors and at all levels.
+
+Despite these efforts, the sector is a long way from achieving true equality.
+
+“More needs to be done to increase the diversity of our workforce, particularly in senior leadership roles, and the sector should make more concrete commitments to embodying inclusion and diversity principles,” says FDF’s Coyle.
+
+## What more can industry do to support women?
+
+“It’s about saying, how can we get more women into the industry?” says Ramona Hazan, founder of Ramona’s.
+
+And one of those ways, Seafood Scotland’s Adamson suggests, is by celebrating women’s strengths.
+
+“There are so many opportunities out there, especially when you think about areas like innovation,” she says. “These are areas women thrive in so it’s about making space for them.”
+
+Educating young women and girls on the opportunities available to them in the food and beverage industry will also help to grow awareness and a feeling of inclusion, explains Seafood Scotland’s Adamson.
+
+“For me it’s about getting into schools,” she says. “And we need to get young people into our environments to show them the science and technology so they know where a job in food and beverage could take them.”
+
+And for women looking to enter into the food and beverage industry or for those already involved but struggling, “ask for help,” says Ramona’s Hazan. “Find women in the industry and talk to them. People who are doing it have always got time for others doing it.”",www.foodnavigator.com,2025-04-23,1,Gender equality: What is food and beverage doing to support women?,article,0.0111516879,40,115,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/future-of-food-as-medicine-trend/,true,"Reports on a specific trend (food as medicine) with market data and expert opinions, presented in a news-like format.",What’s next for unstoppable ‘food as medicine’ trend?,The ‘food as medicine’ trend is growing fast. We discover what’s next for this major player in food and beverage.,"Chronic diseases like diabetes and heart disease make up a huge portion of healthcare spending, with research showing that better nutrition can cut those costs by up to 40%, while also decreasing hospital admissions and re-admissions (S2G Investments).
+
+Enter ‘food as medicine’.
+
+Worth an estimated $25bn (€23bn), the food as medicine market is growing fast, with a projected CAGR of 4.3% over the next decade (Prophecy Market Insights).
+
+### What is 'food as medicine'?
+
+Food as medicine is the concept of eating and drinking to promote health and wellbeing.
+
+“There is good evidence that an unhealthy diet is a big contributor to heart disease, diabetes, many forms of cancer, bowel problems and many other conditions besides, and that following a healthy diet can help to prevent these conditions, to slow down their progress if you already have them, and sometimes even reverse them.”
+
+Dr Sue Kenneally, Nutritionist
+
+## Key themes of food as medicine trend
+
+One of the strongest categories within the food as medicine trend is personalised nutrition. Already worth $11.3bn and growing at a CAGR of 15.5% (MarketsandMarkets), it covers everything from supporting gut health to improving energy.
+
+At the same time, companies in the healthcare space are taking a more clinical approach to food as medicine, developing dietary solutions aimed at managing specific diseases.
+
+“We’re seeing a shift in how we think about combining medicine and nutrition as part of treatment,” says Dan Ripma, VP at S2G Investments.
+
+Faeth Therapeutics is one of a growing number of healthcare providers prioritising nutrition. The US-based company is developing precision nutrition plans that align specific diets with tumour genotypes and treatment plans to improve cancer therapy outcomes.
+
+And far from being a niche subject, manufacturers are also shifting focus towards the idea of food as medicine, with Ripma explaining that pharmaceutical companies, grocery retailers, and major food brands are all exploring ways to integrate nutrition into their business models, signalling broad validation of this trend.
+
+One such brand is Big Bold Health, a nutrition and supplement brand focussing on immune health, through the use of functional ingredients. These include Himalayan Tartary Buckwheat, a ‘superfood’ associated with significant shifts in key pathways related to immune aging, brain health, and longevity. It is also linked to a 47% reduction in biological aging in rapidly aging individuals.
+
+## F&B focussing on food as medicine
+
+The surge in consumer interest in food as medicine has led to a sharp rise in new product development (NPD) as brands rush to meet demand.
+
+“We’re seeing more companies entering the space, with offerings that span functional foods, clinically backed supplements, medically tailored meals, and personalised nutrition powered by technology,” says S2G Investments’ Ripma.
+
+Recent months have seen Ocean Spray launch its functional dried fruit blends, Marks & Spencer launch its Brain Ball, and Coca-cola launch its first prebiotic soda named Simply Pop.
+
+And technology is helping them do it, with advances in nutrition science and technology making it easier to create evidence-based, scalable food solutions.
+
+## The future for food as medicine
+
+“We expect the food as medicine trend to accelerate as the demand for cost-saving, scalable health solutions grows,” says S2G Investments’ Ripma. “The medical foods and clinical nutrition sector is already worth billions, with the medical food space alone expected to become a $39bn market by 2030. We expect this to only grow as more healthcare spending shift toward food-based solutions.”
+
+Functionality is already popular in the space, a trend that is expected to continue, as manufacturers reformulate to add functional ingredients. Such is its success, the global functional food and beverage market has been valued at over $281bn and is forecast to be worth over half a trillion by 2028 (Statista).
+
+It’s also expected that the category will boost direct to consumer channels, as manufacturers capitalise on the rise of online shopping for health foods.
+
+And it’s not just limited to those who avoid the use of medications. It has potential to be used as a complementary aid to weight loss, for patients taking weight-loss drugs, such as GLP-1.
+
+“This is likely just the first generation of GLP-1s, but they are already influencing consumer shopping behavior,” says S2G Investments’ Ripma. “Their impact on diets will be just as significant. They could shift demand toward smaller portions or more nutrient-dense foods, creating new opportunities for innovation.”
+
+And last, but by no means least, technology is predicted to play a pivotal role in the future of the trend, with AI-driven nutrition recommendations, wearables that track metabolic health, and platforms that connect food and healthcare systems all playing a significant role. Mealogic, for example, is building a platform that connects patients to medically tailored meals and nutrition support through their health plans, helping to improve outcomes while reducing overall healthcare costs.",www.foodnavigator.com,2025-04-03,21,Future of food as medicine trend,article,0.01107275141,37,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/22/why-regenerative-agriculture-matters-for-food-producers/,true,"This is an announcement for a webinar, not a news article reporting a specific event.",Why it’s time for producers to dig into regenerative agriculture,"Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play","While traditional approaches have focused on reducing harm, regenerative agriculture (or regen ag, as it’s increasingly known) aims higher. It’s about rebuilding: restoring soil health, boosting biodiversity, supporting farmers and creating long-term resilience from farm to shelf. That mission is especially relevant to the bakery and snack sectors, which rely heavily on raw agricultural inputs and are closely scrutinised by increasingly values-driven consumers.
+
+To help businesses navigate this complex but promising path, Bakery&Snacks is hosting an editorial webinar titled ‘Regenerative bites: Sustainable farming for snacks’ live on Tuesday, April 29. The one-hour session will be moderated by Bakery&Snacks editor Gill Hyslop and features three high-profile speakers leading the charge in regenerative transformation.
+
+## Insight from the front lines
+
+So what does regen ag look like in real-life supply chains and how can companies – from multinationals to emerging startups – begin embedding these principles into their sourcing strategies?
+
+To help unpack that, the webinar welcomes:
+
+- Bertie Matthews, managing director of Matthews Cotswold Flour
+- Christina O’Keefe, regional head of Sustainability, North America, Kerry Group
+- Kristy Lewis, founder and chief visionary officer of Quinn Snacks
+
+Each brings a unique perspective – from traditional milling and ingredient systems to consumer-facing innovation – and together, they’ll examine the barriers, breakthroughs and business case for regenerative agriculture.
+
+“Regenerative agriculture isn’t just about how we grow wheat,” says Matthews. “It’s about the entire ecosystem, from the microbes in the soil to the people baking with our flour. If we don’t care for the land, we lose the quality and integrity of the product and ultimately, the trust of our customers.”
+
+Matthews Cotswold Flour has been working closely with UK farmers to introduce cover cropping, reduced tillage and mixed crop rotations that regenerate soil health without sacrificing yield. For Bertie, transparency is just as important as technique.
+
+“We’re not perfect, but what matters is making a start. If we can bring the customer along on that journey, we turn sustainability from a technical issue into a human story.”
+
+That human story is central to the mission of Kristy Lewis, whose company Quinn Snacks was built on the idea of knowing your food’s origins.
+
+“We coined the term ‘farm-to-bag’ because we wanted consumers to connect the dots between snacks and soil,” she explains. “I was frustrated by the lack of transparency in the industry. Regenerative agriculture gave us a framework – not just to clean up our supply chain, but to build real partnerships with growers who care.”
+
+Over the past decade, Quinn has worked with farmers like Steve Tucker of Tucker Farms in Nebraska to trial regenerative methods such as no-till planting, intercropping and minimal chemical use. The result? Higher-quality ingredients, stronger farmer relationships and a powerful brand story that resonates with consumers.
+
+“Yes, regenerative is good for the planet, but it’s also good business. Our customers want to feel good about what they’re eating. When we talk to them about the work our farmers are doing, we’re not just selling snacks - we’re building trust.”
+
+## Regeneration at scale
+
+That’s not to say scaling regenerative agriculture is easy. It’s one thing for a startup to shift sourcing practices but what does it look like for a global food ingredients company?
+
+That’s a question Christina O’Keefe is tackling every day at Kerry Group, where she leads sustainability initiatives across North America.
+
+“We serve customers across multiple sectors – from bakery to beverages – and we’re seeing a sharp uptick in interest around regenerative sourcing,” she says. “Brands want to meet their ESG goals, but they also want to know: how do we quantify success? What does credible regen ag look like in practice?”
+
+For Kerry, success means measurable impact. The company is developing frameworks to track soil carbon improvements, biodiversity gains and water retention in its sourcing regions. And it’s not just about environmental outcomes: O’Keefe stresses the importance of farmer livelihoods and economic incentives.
+
+“We can’t expect farmers to shoulder the cost of transition on their own,” she says. “That’s why we’re exploring co-investment models, agronomic support and long-term contracts that reward positive outcomes.”
+
+## Big questions, real answers
+
+The webinar will go beyond the big ideas to tackle some of the most pressing questions facing the industry right now:
+
+- Can regenerative sourcing improve product quality?
+- How do you bring consumers along if they don’t fully understand what regenerative agriculture means?
+- What can smaller producers do if they don’t have direct access to farms?
+- How can startups invest in regenerative without blowing their budget?
+- Are current certification systems doing enough or is more clarity needed?
+- And what role do policy, innovation and storytelling play in making regenerative mainstream?
+
+These are the kinds of questions our panel will explore in a fast-paced, insight-packed session that balances inspiration with real-world practicality.
+
+“The biggest barrier to regen ag is fear of complexity,” says O’Keefe. “But once you break it down – define your goals, find the right partners, measure progress – it becomes manageable. And the benefits, from soil to shelf, are absolutely worth it.”
+
+Matthews agrees: “It’s not about having a perfect solution. It’s about creating better systems, one step at a time. And if every player in the bakery and snack space made a small shift, the ripple effect would be enormous.”
+
+For Lewis, it comes back to authenticity. “Consumers are smart. They know when something’s just a label. But when you show them the real people, the real farms, the real effort behind your sourcing, they respond. That’s the future of food.”
+
+## Why regenerative agriculture matters now
+
+Regen ag isn’t a silver bullet but it’s one of the most promising paths toward a food system that’s better for the land, better for farmers and better for business. In an industry where inputs like wheat, corn, oats and oils are essential – and where consumer scrutiny is growing – bakery and snack producers have both the opportunity and the responsibility to lead.
+
+The Bakery&Snacks webinar is a chance to explore what that leadership looks like in practice. Whether you’re just starting your sustainability journey or already exploring regenerative sourcing, this session will offer fresh perspectives, practical guidance and plenty of food for thought.
+
+Attendees will also have access to resources from webinar sponsors Healthy Food Ingredients and Manildra Group USA via the Resources Panel.
+
+Mark your calendar for Tuesday, 29 April and register now: it’s free, it’s timely and it could just change the way you think about farming, sourcing and the future of snacks.",www.foodnavigator.com,2025-04-22,2,Why regenerative agriculture matters for food producers,article,0.01472888235,42,112,117.9058824
+https://www.foodnavigator.com/Article/2025/03/27/high-protein-claims-dominate-europe/,true,"Reports on a specific trend (high protein claims) in the food industry, with data and analysis.",‘High protein’ claims dominate Europe,The proliferation of 'high protein' claims is part of a broader trend among consumers.,"Functionality is trending. People want foods that can give them not just taste but something more, enhancing certain faculties and improving certain health markers.
+
+At the centre of this trend is protein. High protein is booming in a wide range of products, from drinks to breakfast cereals.
+
+How significantly has this trend grown within the past decade? And what does it say about our times?
+
+## How significantly have ‘high protein’ claims grown?
+
+For the past four years, since the end of the Covid-19 pandemic, ‘high protein’ claims have ramped up following an upsurge of interest in functionality and health, explains Ananda Roy, senior VP for consumer goods at Circana.
+
+The increase in such claims “have coincided with the availability of innovative products beyond meat-free substitutes.”
+
+Such trends have been accelerated by popular diets such as keto.
+
+The boom in protein claims has been particularly clear in drinks, with dairy being the main growth driver.
+
+“High protein claims in beverages have centred around dairy-based beverages (with whey isolate as the added protein source - also lactose free) and plant-based beverages/milk (pea, soy or hemp) as added protein source.
+
+“The plant-based beverage sector catapulted this beverage category to success initially, it has since plateaued and dairy-based ready to drink beverages are the growth driver.”
+
+Meal replacement shakes have also been a key part of the trend.
+
+The growth hasn’t been clear across all markets, however. Growth in the UK, according to Kiti Soininen, category director for UK food and drink research at Mintel, has been haphazard.
+
+In 2019, 8% of UK food and non-alcoholic drink offerings saw ‘high protein’ claims. This went down to 5% in 2023, then back up to 7% in 2024.
+
+Growth in protein claims in the UK have been seen across a broad range of products.
+
+“While this latest rise was partly fuelled by products like meat and poultry highlighting their intrinsic protein content, activity has also picked up in many categories not traditionally associated with high protein, such as desserts, yogurt, breakfast cereals, pasta, bread and even cold coffee drinks,” explains Soininen.
+
+Specialist and sports protein, with brands such as Grenade and Myprotein, have helped drive this trend. Even brands such as Gü and Starbucks have developed high protein products.
+
+In late 2024, 21% of consumers said that they considered protein as one of the most important factors of healthy foods, reaching 39% in under-35s.
+
+## Why is protein so popular?
+
+The popularity of high protein products ties into the wider popularity of fortified, functional and ‘better for me’ foods, according to Circana’s Roy.
+
+Furthermore, the popularity could be being enhanced by product launches themselves, “the wide range of innovative products across categories creating a buzz that are now available, fuelled also by private labels and challenger brand alternatives to global dairy brands.”
+
+On top of this, prices remain low, and consumers understand more about protein than ingredients such as collagen, antioxidants, and amino acids.
+
+Positive views of protein in the UK is driven by a number of factors, according to Mintel’s Soininen.
+
+Some 54% appreciate that people need more protein in their diets as they age, 53% believe that they keep you fuller for longer, and 44% think its an effective way to lose weight.
+
+“While it’s not possible to put a figure on the sales of protein enriched products, the impressive growth of sports nutrition and high-protein active lifestyle products in mainstream retail gives a tangible indication of the momentum enjoyed by the protein trend.”",www.foodnavigator.com,2025-03-27,28,‘High protein’ claims dominate Europe,article,0.009123678954,37,116,117.9058824
+https://www.foodnavigator.com/Article/2025/03/26/how-much-will-fruit-prices-increase-gm-growers-say-not-much/,true,Reports on a specific scientific discovery and its potential impact on the fruit industry.,"Non-falling gene in fruit could cut price hikes, starting with palm oil",Non-dropping fruit could help manufacturers cut costs as fruit will have a longer shelf life or not be spoiled,"Using this discovery, fruit specially bred or gene-edited to not drop from trees, bushes and vines could save manufacturers a mint, as scientists claim spoilage and wastage could be significantly reduced.
+
+Stopping the drop could have a massive impact on reducing both food waste and other costs, according to scientists spearheading the research at sustainable palm oil growers SD Guthrie.
+
+As the planet warms, water scarcity is increasing and, compounded by population increases, fruit growing must become more efficient to ensure supplies remain at adequate levels.
+
+With this in mind, scientists have isolated a gene that prevents fruit from falling from trees, protecting it from damage, bruising or decay, before it’s harvested.
+
+Fruit stays on trees for longer, giving harvesters more time and flexibility to pick it.
+
+The gene has so far been successfully identified in oil palm trees, which will have a knock-on effect on many food and drink sectors relying on the commodity.
+
+## Slow the rot from fruit drop
+
+It is believed the gene could be applied to more fruits, including apples, peaches and avocados, to help reduce wastage.
+
+Fruit prices are expected to rise between 10% and 12% in 2025, and reducing waste at the source could help slow the hike, according to research and development officer Dr David Ross Appleton at SD Guthrie.
+
+“You want fruit to ripen at the perfect moment and be able to pick it fresh. But at the same time, you don’t want it to fall and get damaged,” he said.
+
+“Picking up fallen fruit requires a lot of physically demanding work, and it’s not something that can easily be done by machines.”
+
+Palm oil harvesters only know the fruit is ripe for picking when it starts to drop from the tree, he explains.
+
+“Now, we are starting to understand the genetic mechanisms behind fruit drop,” says Appleton.
+
+## New variety of palm tree
+
+“We’ve identified a new variety of tree that doesn’t drop its fruit when ripe. It also changes colour from green to orange when ripe, which allows us to harvest it at the ideal moment – before it falls and gets damaged.”
+
+This discovery could also help reduce labour costs, a key driver behind the rising cost of fruit.
+
+“The labour involved in picking up fallen fruit is backbreaking work,” Appleton adds. “If there’s less loose fruit lying around, it would significantly reduce the labour required.”
+
+SD Guthrie has so far grown several hundred plants with the ‘dropless’ fruit in Malaysia and are cultivating forests of more than 20,000 seedlings.
+
+Over time, the new genetic discovery could play a pivotal role in reducing the staggering 1.2bn tonnes of food wasted globally before it even leaves farms, claims Appleton, who describes the genetic breakthrough as “a game changer”.
+
+“The demand for food will only continue to rise. With this discovery, we’ll be able to produce more with fewer resources,” he adds.
+
+“If we scale this across the wider fruit industry, it represents a huge saving.”",www.foodnavigator.com,2025-03-26,29,How much will fruit prices increase? GM growers say not much,article,0.008741896391,34,114,117.9058824
+https://www.foodnavigator.com/Article/2025/04/01/tetra-paks-recart-strategy-to-convert-canned-food-to-tetra/,true,Reports on a specific corporate strategy and development with news-style reporting,Tetra Pak’s canning plan to convert big and small food from tins to paper,Packaging manufacturer Tetra Pak plans to dominate the food and drink industry by converting traditional can and bottle packs into its Recart solution,"Tetra Pak is ramping up its food and drink industry focus with bold plans to convert even the world’s biggest food manufacturers to its way of doing things.
+
+Why? Because the business is adamant the sustainability and stability credentials of its Tetra Recart product are a winning sales formula, alongside the Switzerland-based company’s support functions.
+
+Central to the success is food development specialist Sanne Touw, whose five years working in food development for Tetra Pak has given her a strong grounding to make any business’s transition a little smoother.
+
+Tetra Pak has supported its food development centre for over 10 years, with Tetra Recart existing for 20 years of the company’s overall 75-plus years. Though now, Touw and her bosses believe there needs to be a bigger focus on pushing the product forward.
+
+“Right now, we’re focusing on the big fish,” she says. “We’re looking for big producers that we can have conversations with about going from cans or glass to Tetra Recart.”
+
+There have already been some big deals, though Touw is reluctant to give names. But brands like Heinz and other large food corporates are the names Touw and her team aspire to work with, of course.
+
+## Tetra Pak is targeting food categories
+
+Tetra Pak is targeting categories including, but not limited to, fruit, vegetables, sauces and also pet food. The Tetra Recart system allows products to be filled into paper-based packaging before being sealed, sterilised and then stored for up to two years.
+
+But is it a straight sell for the team? “There are certain pros and cons when comparing cans or tin to glass carton,“ she admits. ”Carton is a flexible material, but by nature paper is not made to hold water. However, we have developed our materials to withstand the high temperatures during sterilisation.”
+
+The filling and sterilisation processes are the same as glass and tin, she says. But there can be flavour differences between tin and paper. As there is no chance of food products reacting with Tetra Recart, the flavours of whatever is packed into them are “pure”.
+
+“There are some funny examples of taste changes, like pineapple,” explains Touw. “Customers buying pineapple in cans got used to the funny taste caused by the reaction between the juice and the can. But now there’s a super fresh and sweet flavour from Tetra Recart, because it’s a neutral environment.”
+
+Scenarios and expectations like this are managed through Touw and her six-strong team in the food development centre. “We work with customers to transition from can to Tetra Recart by testing recipes,” she says.
+
+They also work alongside clients on NPD, meaning they don’t have to pull any production lines out of operation and can transition the SKUs straight from Tetra Pak’s food development lab straight to their own facilities.
+
+“We’ve had products go straight from our facility to shelf, instead of the manufacturer spending one to two years on R&D,” Touw says.
+
+## How to do NPD in paper
+
+“They come to us because they don’t have to stop their production, they can come and experiment. They can also come to us before their Tetra Recart machines are installed and do the new product development here and then they can start straight away in their own sites after our machinery is installed there.”
+
+Major manufacturers in categories like peach production, silken tofu and also legumes are all currently working with Tetra Recart. Silken tofu is a good example of how the business is solving a shelf-life problem. Silken tofu is made fresh, but has a shelf-life of two to three days. Being packed in Tetra Recart lengthens that considerably to two years, claims Touw.
+
+Along with quality and shelf-life, food manufacturers are keen to bolster their sustainability credentials. Packing in tins or glass usually means transporting the empty packaging to site, storing and filling before shipping it out again.
+
+“We see from retailers and supermarkets the request to switch from core packaging to carton because it’s perceived as more sustainable,” says Touw.
+
+“Our products are received by the customer as 500 flat sheets, which are assembled on the packaging line. There’s also a cost saving here, as you don’t need to transport lots of empty cans or bottles.”
+
+And it is needs like this that Touw and her team will continue to play into as they seek to bolster the business. There are already plans to target the tinned tomato category in Italy and green peas in Argentina, she says.
+
+Executing the plan to grow the business will, however, require cunning as the canning sector is a conservative area. “That’s why we’re focusing on product first.”
+
+### Looking to level up in packaging?
+
+The Rethinking Materials Summit, taking place in London on May 13 to 14 2025, is a premier event for driving partnerships and investment in synthetic materials, bio-based alternatives, and circular solutions.
+
+Focused on upstream innovation – material selection and designing out waste – the agenda offers actionable insights to future-proof businesses across packaging, textiles, durable goods, and hygiene sectors.",www.foodnavigator.com,2025-04-01,23,Tetra Pak’s Recart strategy to convert canned food to Tetra,article,0.01116578747,36,115,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/beneo-opens-new-pulse-facility-in-germany/,true,Reports on a specific corporate event (opening of a new facility) with factual details.,Beneo’s €50m pulse processing plant opens,"The opening is the result of an investment of around €50 million by the Südzucker Group in its site in Obrigheim, Rhineland-Palatinate in Germany.","Beneo’s new facility will focus on pulse processing for food, with waste going into feed and follows a €50 investment from owner Südzucker Group.
+
+Local faba production in the vicinity of the Obrigheim, Rhineland-Palatinate, Germany site will feed production.
+
+“Beneo’s new plant represents a strong commitment to Rhineland-Palatinate as a business hub,” says Rhineland-Palatinate minister for economic affairs Daniela Schmitt.
+
+“At the same time, the investment is driving innovation in the food industry and strengthening regional value creation. Future-oriented projects like this secure jobs, promote sustainable economic activity and strengthen rural areas.”
+
+## Beneo’s new faba facility
+
+Around 25 jobs will be created at the new plant, which sits next to Beneo’s Isomalt sugar replacer facility on a campus of 4,000 square metres.
+
+The plant runs on 100% renewable electricity, with additional power generated by a rooftop photovoltaic system and production waste heat used to heat the building. No water is required in pulse processing.
+
+Being built to ensure zero-waste also means the all raw materials are fully utilised as ingredients for the food and animal feed industries.
+
+Faba beans and other pulses require no nitrogen fertiliser and enhance the soil quality for future crops.
+
+## Environmentally-friendly faba
+
+The business’s faba beans are grown in Germany, in close proximity to the production plant, and are REDCert2 certified.
+
+“Feeding a steadily growing world population in a sustainable way is undoubtedly one of the biggest challenges of our generations,” says Südzucker Group CEO Niels Pörksen.
+
+In a bid to play its part in tackling the challenge, the Südzucker Group is investing in the expansion of its protein division, with the opening of the new pulse site a mission milestone.
+
+There’s also an increasing demand from eco-conscious consumers for products that help them to eat less or no meat.
+
+Some 27% of Europeans identify as flexitarians, with over half reducing their meat consumption in 2022.",www.foodnavigator.com,2025-04-14,10,Beneo opens new pulse facility in Germany,article,0.006657543812,25,113,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/study-reveals-why-feeling-full-can-lead-to-sweet-cravings/,true,Reports on a specific scientific study and its findings in a news-style format.,Scientists closer to understanding ‘dessert stomach’ phenomenon,Scientists have discovered the reason why feeling full can lead to cravings for sweet foods.,"Scientists from the Max Planck Institute for Metabolism Research in Cologne have discovered why many crave something sweet straight after a large meal, even while feeling full. And the reason lies within the nervous system.
+
+## The need for something sweet
+
+Nerve cells that signal fullness also trigger cravings for sweet flavours. That’s according to a new study out of Germany.
+
+Labelled the ‘dessert stomach’ phenomenon, people often find themselves reaching for something sweet after a filling meal. This, the researchers claim, is because the same nerve cells responsible for signalling fullness after a meal also play a role in triggering a craving for sweet foods and beverages.
+
+To investigate the underlying reason for this, the research team studied mice and found that even when fully satiated, they continued to consume sugary foods.
+
+Brain analyses of the mice revealed that a specific group of nerve cells, known as POMC neurons (Hypothalamic pro-opiomelanocortin), were responsible for this response. These neurons became active as soon as the mice were exposed to sugar, enhancing their appetite despite prior fullness.
+
+When mice are full and eat sugar, these nerve cells not only release signalling molecules that stimulate satiety, but also one of the body’s own opiates – ß-endorphin. This acts on other nerve cells with opiate receptors and triggers a feeling of reward, which causes the mice to eat sugar even beyond fullness. This opioid pathway in the brain was found to be specifically activated when the mice ate additional sugar, but not when they ate normal or fatty food.
+
+Furthermore the researchers found that this mechanism was already activated when the mice viewed the sugar, before eating it.
+
+The opiate was also released in the brains of mice that had never eaten sugar before.
+
+As soon as sugar entered the mice’s mouths, ß-endorphin was released in the ‘dessert stomach’ region, which was further strengthened by additional sugar consumption.
+
+When the researchers blocked this pathway, the mice refrained from eating additional sugar.
+
+This effect was only observed in full animals. In hungry mice, the inhibition of ß-endorphin release had no effect.
+
+## Effects on humans
+
+The team also carried out studies on humans, finding that the same region of the brain reacted to sugar.
+
+“From an evolutionary perspective, this makes sense,” says Henning Fenselau, research group leader at the Max Planck Institute for Metabolism Research. “The brain is programmed to control the intake of sugar whenever it is available.”
+
+## Potential obesity treatment
+
+The research team believe these findings could be important for the future treatment of obesity.
+
+“There are already drugs that block opiate receptors in the brain, but the weight loss is less than with appetite-suppressant injections,” says Fenselau. “We believe that a combination with them or with other therapies could be very useful.”
+
+However, the team says that further investigation into the effects of sweet flavours on the brain is required and are already planning future studies.
+
+Source: Thalamic opioids from POMC satiety neurons switch on sugar appetite
+
+Published online: 13 February 2025
+
+DOI: 10.1126/science.adp1510
+
+Authors: Marielle Minère, Hannah Wilhelms, Bojana Kuzmanovic et al.",www.foodnavigator.com,2025-04-14,10,Study reveals why feeling full can lead to sweet cravings,article,0.009182329366,35,117,117.9058824
+https://www.foodnavigator.com/Article/2025/04/24/unilevers-first-quarter-2025-sales-slide-in-ceos-first/,true,Reports on a specific corporate event (Unilever's Q1 sales) with factual details and news-style reporting,Unilever’s sales dip but shares rally in new CEO’s first Q1,"Unilever's Q1 2025 sales have dipped in new CEO Fernando Fernandez's first trading update as company head. Despite the setback, shares rallied and rose 11 points","Unilever’s overall sales dropped 0.9% to €14.8bn in the first quarter of 2025, driven by a weaker performance in personal and homecare products, with sales down 4.4% and 4.2% respectively compared to the same quarter last year.
+
+Despite this, the blue chip’s shares opened on the up and continued to rise throughout the morning as investors remain confident in new CEO Fernando Fernandez’s, who took up office in March, turnaround strategy.
+
+Overall underlying sales growth (USG) was up 3%, with volumes up 1.3% and price at 1.7%.
+
+The business expects a resilient trading year, with a modest underlying sales growth of 3% to 5%. Unilever’s productivity programme is also ahead of schedule and expected to deliver €550m of savings by year end.
+
+The separation of the business’s ice cream division is on track, with a demerger set for September 9.
+
+## Unilever’s Q1 food sales grew
+
+Despite a sluggish overall performance, food grew 0.1% year on year to €3.4bn and ice cream 2.8% to €1.8bn.
+
+Within food, lead brands Knorr and Hellmann’s put in a “good” retail performance over the quarter, with innovations supporting higher price points.
+
+The business’s Food Solutions division was, however “flat” as China “lapped” double digit growth due to a later Chinese New Year.
+
+### Read more
+
+In ice cream, Magnum’s sales upped by mid-single digits as a result of a new Utopia range and the rollout of Bon Bons.
+
+Ben & Jerry’s also saw mid-single digit growth, thanks to the launch of larger and shareable packs as well as Sundae flavours.
+
+“We have started the year with a resilient performance,” said Fernandez. “First quarter underlying sales growth of 3% reflects the strength of our increasingly premium and innovation-led portfolio in developed markets.
+
+“We have interventions in place in some emerging markets to step up growth in the remainder of the year.”
+
+## Unilever’s global Q1 market breakdown
+
+In individual market performance, Europe’s USG was up 3.2%, with volume up 3% and prices at 0.2%.
+
+North America’s USG was up 6.2% with volume driving 4% and price 2.1%.
+
+Latin America saw a USG of 1.5%, though volumes dipped 3% while prices upped 4.6%.
+
+Asia Pacific’s performance was more modest at 2% USG, with 0.6% in volume and 1.3% in price.
+
+Of the business’s performance over the coming months, the CEO said: “Heightened global macroeconomic uncertainty is a fact; however, the quality of our innovation programme, the strong investments behind our brands and our improving competitiveness give us confidence we will deliver on our full year plans.”
+
+Unilever will continue to scale brands and deliver strong market execution to drive volume sales up with a view to delivering a higher performing business.",www.foodnavigator.com,2025-04-24,0,Unilever's first quarter 2025 sales slide in CEO's first,article,0.008469002242,33,115,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/upf-linked-to-poor-health-by-uk-government-body/,true,Reports on a specific event (health body's position on UPFs) with news-style reporting,UPFs condemned by health body in further blow to sector,"A leading European health body has dealt another blow to UPF manufacturers, maintaining their link to adverse health outcomes ","A key health body has renewed its position that ultra-processed foods lead to negative health outcomes. While some UPFs, such as processed red meat and sweetened drinks, were definitively linked to such outcomes, others, including vegetarian alternatives, were not.
+
+The UK’s Scientific Advisory Committee on Nutrition (SACN) yesterday released an updated version of a 2023 position statement highlighting this connection between UPFs and adverse health outcomes, which looked at new evidence that had come to light in the intervening period.
+
+In short, its position still stands. Ultra-processed foods, according to the definition put forth by the Nova classification, are still linked to adverse health comes in SACN’s view.
+
+## What evidence links UPFs to adverse health outcomes?
+
+In this update, SACN took into account a range of studies published in the intervening period, only using those that worked with Nova.
+
+Looking at 10 prospective cohort studies, SACN found that UPFs including processed meat and animal products and sweetened drinks were linked to poor health outcomes. However, UPF categories including vegetarian alternatives were not.
+
+Furthermore, one randomised control trial found people gained more weight on a UPF than a non-UPF diet.
+
+SACN stressed that it continues to find the association between UPFs and adverse health outcomes “concerning.”
+
+While it views the Nova classification as limited, it suggests that there may be the potential for new subcategories within it, in addition to processing, based on nutritional composition, which could improve its accuracy.
+
+## What were the limitations?
+
+Nevertheless, SACN reiterated there were some flaws in the research it had analysed.
+
+SACN’s 2023 research stated that it was unclear whether foods categorised as UPFs were linked to adverse health outcomes due to processing or to nutrition. These limitations remained in its rapid update in 2025.
+
+Studies also failed to account for other factors such as body mass index and socioeconomic status.
+
+Some study authors also reported the difficulty of applying the Nova Classification, and the difficulty of ascertaining the role of UPFs in long-term health outcomes.
+
+Finally, available evidence also remains almost exclusively observational, SACN explains.
+
+## What are SACN’s recommendations?
+
+The UK’s Eatwell Guide, which is based on advice from SACN, already suggests that certain UPFs such as biscuits, cakes, confectionary, ice cream and crisps are not part of a healthy or balanced diet, and that moderating intake of processed red meat, salt, saturated fat and free sugars is advised.
+
+Now, SACN reiterates this advice, suggesting that the UK government should explore strategies and actions to implement them.
+
+For example, it argues the government should compel industry to make processing data available publicly, in order to enable monitoring and further research.
+
+Publicly available data will allow it to monitor the composition of products for additives such as emulsifiers and non-sugar sweeteners, in order to ascertain whether there is a link between additives themselves and adverse health outcomes, as well as specific processing methods used by industry.
+
+It should also consider whether messaging on processing could improve dietary intakes without any unintended adverse consequences.
+
+Finally, it should monitor individual consumption of emulsifiers and non-sugar sweeteners.
+
+SACN will keep the topic under annual review and look at it again in 2026.",www.foodnavigator.com,2025-04-03,21,UPF linked to poor health by UK government body,article,0.008949665613,35,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/09/mondelez-and-danone-positive-despite-tariff-threat/,true,Reports on a specific real-world event (tariff announcement) with news-style reporting,Mondelēz remains positive despite tariff uncertainty,"Majors such as Mondelēz and Danone remain positive, while US tariffs create uncertainty throughout the whole of European food and beverage. ","Markets have heaved a sigh of relief following president Donald Trump’s 90 day tariff postponement (with the exception of China), announcement yesterday.
+
+Before the reprieve, publicly owned food businesses such as Mondelēz remained positive, despite the market uncertainty that continues to linger. The EU will now face a 10% baseline tariff until further notice.
+
+Last week Mondelēz International, along with Danone, Unilever and Nestlé, saw share values drop in light of Trump’s tariff announcement.
+
+However, the business “remains confident in our ability to navigate the evolving external environment”, a Mondelēz spokesperson said.
+
+Danone and Nestlé were also contacted, but declined to comment.
+
+## Alcohol and dairy dropped from EU retaliatory tariffs
+
+And despite the EU announcing it would drop retaliatory tariffs against the US on dairy, bourbon and wine, there is still little for food and drink to be positive about in the long term.
+
+The EU’s decision to drop these tariffs followed heavy lobbying from Ireland, Italy and France to shield their own alcohol industries against Trump’s threat of additional 200% tariffs on wine and champagne, the FT reports.
+
+However, the EU’s 25% tariffs against the States for a host of other goods was set to come into effect between April 15 and December 1, with taxes on soybean and almond imports delayed until December 1.
+
+Though the European Commission is yet to provide an update following Trump’s 90 day break.
+
+“200% doesn’t seem likely now EU has decided to don’t put any tariffs on US spirits and wine,” explains Thijs Geijer, Senior Sector Economist covering the Food and Agriculture sector at ING.
+
+While there has been some EU backtracking, the bloc’s alcoholic beverage industry will still feel the sting of Trump’s tariffs if or when the come into force, explains Adam Butlin, a research assistant for the Centre of Economic Performance at the London School of Economics (LSE).
+
+“Exporters from wine-producing regions in France, Italy, and Spain are especially vulnerable, as their producers rely heavily on American consumers,” he says.
+
+## What products are less vulnerable to tariffs?
+
+Contrasting with the vulnerability of alcohol, some food and beverage sectors are significantly less likely to be hit hard by tariffs.
+
+Consumer staples such as preserved food, cereals and household pantry items are safer from the effects of tariffs, explains Butlin, as they have both consistent demand and broader product diversification, making them less vulnerable to price shifts from trade policy.
+
+Products with a lower elasticity of demand and a limited domestic substitution in the US will be better off, Butlin explains.
+
+“The most resilient producers will be those with flexible supply chains and diversified export destinations, enabling them to adapt to new trading conditions with minimal disruption.”
+
+## Food businesses may shift to emerging economies
+
+In the long-term, what could tariffs mean for European food and beverage?
+
+With tariffs making the US a less attractive market for multinational producers, they make seek out alternative markets, such as emerging economies with expanding middle classes.
+
+“China and India are particularly attractive alternatives due to their rapid urbanisation, growing consumer spending, and rising appetite for premium food and drink products,” explains Butlin. India in particular is often viewed as a holy grail for food and drink majors such as Unilever and Mondelēz.
+
+By 2030, these two countries will account for 66% of the world’s middle class population, and 59% of its middle class consumption.
+
+Canada, Mexico and Southeast Asia may also be candidates, suggests ING’s Geijer. The Mercosur free trade agreement may also make South American markets such as Brazil and Argentina more accessible.
+
+## Food and beverage no longer hedge against uncertainty
+
+Food and beverage stocks, meanwhile, may have lost their shine.
+
+Traditionally, explains Butlin, food and beverage stocks have been seen as defensive assets, compared with more volatile industries, because of their more stable demand. In this case, though, such trends are not baring out.
+
+“In recent cycles, food-related equities have not consistently outperformed the broader market during periods of tariff escalation. Their recovery is therefore likely to mirror overall market sentiment, rather than lead it, especially in the absence of a predictable and rules-based trade environment.”
+
+Factors leading to this new level of vulnerability include decreased export competitiveness and cost inflation.",www.foodnavigator.com,2025-04-09,15,Mondelēz and Danone positive despite tariff threat,article,0.01026842147,41,121,117.9058824
+https://www.foodnavigator.com/Article/2025/03/31/how-much-food-is-wasted-around-the-world/,true,"Reports on a specific company's actions (Beyond Belief Brewing) and its use of food waste, presented in a news-like format.",How beer is eating into the food waste crisis,Brewing start-up Beyond Belief Brewing is utilising pasta waste to produce a range of beers that,"Waste is seen as a commodity of the food manufacturing process, but that’s an upsetting way to view the system, argues Beyond Belief Brewing head of innovation Christian Craft.
+
+“Some companies think it’s cheaper putting waste food in the bin,” he says, adding Beyond was founded to counter that argument and show taking waste out of the system and upcycling has a positive financial and environmental impact.
+
+The London, UK, based business focuses primarily on taking waste pasta from the makers. “I used to be a product developer for one of the UK’s largest pasta companies,” says Craft.
+
+## One-third of food goes to landfill
+
+As a result, and following a series of grants and funding support, the Beyond team was able to begin experimenting with the ratios of pasta in brewing, eventually reaching a level where 50% of the fermentable sugar needed in a brew was from pasta.
+
+“For us, it doesn’t matter if it’s wonky, out of spec, shape or whatever,” he says. “The most shocking thing is one-third of food produced ends up in landfill and more people are going to foodbanks too, so there’s a clear imbalance.”
+
+The beer is taking something from the waste system and creating a product that people can enjoy, he says.
+
+A core range of beers including an IPA and amber lagers have been developed, with the pasta able to impart different properties into the beers, including lightness and darkness, depending on their makeup.
+
+Though it’s not only waste pasta Beyond is interested in, the business will take food waste from other sources too.
+
+“We have a stout made from flapjacks by working with one of the UK’s largest bakers,” explains Craft. “They got in touch with us and we ended up coming up with this stout.”
+
+## Europe’s mango suppliers
+
+He’s also working in other parts of the world, including Ghana, West Africa, where he’s started working with a mango supplier to European supermarkets and businesses.
+
+“Only one third of mangos grown for the market make it to Europe,” explains Craft. “This is because they’re damaged during transport and storage.”
+
+With the mangos, Beyond brewed a mango pale ale but also utilised waste rice – considered unsellable as it was ‘broken’ – to replace 75% of fermented sugars.
+
+The ambition now is to bolster the business’s brewing capacity and generate more interest in bringing food waste as an upcycled commodity into food systems, says Craft.",www.foodnavigator.com,2025-03-31,24,How much food is wasted around the world?,article,0.007821193159,28,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/10/vegetable-oil-prices-rise-amid-tariff-chaos-and-climate-pressures/,true,Reports on a specific real-world event (vegetable oil price increases) with news-style reporting,Vegetable oil prices rise amid tariff chaos and climate pressures,"Rapeseed, sunflower and palm oil have all been hit by volatility ","Agricultural commodities are having a bad time of it lately. Whether it’s corn, cocoa or coffee, crops worldwide are being pressured increasingly by unpredictable weather patterns.
+
+The latest victim – or multiple victims – are vegetable oils. The prices of rapeseed, sunflower and palm oil have all tracked upwards in recent months due to climate pressures, exacerbated as global markets react to uncertainty around tariff barriers erected by the United States.
+
+## Why are vegetable oil prices rising?
+
+Recent price rises have been driven by volatility caused by the US’s tariffs, according to Roxanne Nikoro, oilseeds market reporter at Expana.
+
+“Recent volatility came from uncertainties surrounding the ongoing trade war between the US and major vegetable oil trading partners,” she explains.
+
+“Due to weather-related and tariff uncertainties, price trends have been mixed; with volatility across all markets.”
+
+Before this, the high prices of vegetable oils were primarily driven by palm oil prices, explains Food and Agriculture Organisation (FAO) economist Di Yang. When prices spiked last year, this sent buyers to cheaper alternatives.
+
+High palm prices were driven by unusually dry weather conditions and the deteriorating age structure of oil palms in South East Asia, which meant yields were less than expected.
+
+Weather patterns in Malaysia and Indonesia drove palm oil up to their highest point since July 2022 in February, explains Expana’s Nikoro. Flooding in Malaysia has exacerbated this, curtailing production.
+
+The price of palm oil, usually the price floor in this area, has risen to the price ceiling. Much as happened last year, buyers have been driven to other oils by the rise, although this lower demand has meant prices have since come down slightly from February’s heights.
+
+However, other vegetable oils have also been affected. For example, according to FAO’s Yang, rapeseed and sunflower oil prices have been driven up due to poor growing conditions in the 2024/25 season, lowering outputs.
+
+Rapeseed and sunflower oil peaked in Q4 last year, according to Expana forecast analyst Jamie Pakenham-Walsh.
+
+Prices of soy oil rose for a different reason, in response to the increased demand due to tight supplies of other oils, in spite of ample supplies.
+
+On top of this, biofuel remains a factor. Mandates for the level of biodiesel required for blending into fuel have risen in Indonesia (from B35, or 35% biofuel, to B40, or 40%) and Brazil (from B12, or 12%, to B14, or 14%), increasing the demand for vegetable oil and driving up prices.
+
+However, biofuel producers are being hit hard by rising prices. A combination of high vegetable oil prices and low crude oil prices has meant that margins for biodiesel have declined, explains FAO’s Yang.
+
+## What regions are affected the most?
+
+India is the world’s top vegetable oil importer, but imports to the country are expected to decline for the second consecutive year in the 2024/25 season due to demand rationing, Yang explains.
+
+Imports to other major markets, such as the EU and China, are likely to remain low. Higher soy oil supply, Yang says, can only partially compensate for the lessened availability of other oils.
+
+## When will prices start to decline?
+
+The big question is, will such prices begin to decline, and if so, when? Well, it’s complicated.
+
+Weakness in the macro-economy may accompany a decline in some oils after May, suggests Expana’s Pekenham-Walsh, although since soy oil prices are are already low, it may be resistant to further decline.
+
+Tariffs also remain a factor. “That is a fluid situation that is likely to affect the oils individually, depending on their import/exports to the U.S. This is something that we are continuing to evaluate as we get more information.”
+
+The US, and its major trading partners such as the EU, China, and Canada, are likely to experience some volatility, explains Nikoro.
+
+Other markets, however, could benefit. “Brazil is poised to become the main beneficiary of the shift in demand, with Argentina and Paraguay also benefitting, sources tell us. With harvests in Brazil and Argentina progressing positively, the market has shifted its focus to soybean plantings with the US set to plant less beans with the tariff dispute leading farmers to favour plantings of other crops, industry insiders commented.”
+
+Alongside the US’s tariffs, China’s imposition of 100% tariffs on Canadian canola oil and meal is also bearish for Canada’s market.
+
+Finally, Nikoro points out that the Russia-Ukraine war also remains a “key driver” of the sunflower seed and oil market.",www.foodnavigator.com,2025-04-10,14,Vegetable oil prices rise amid tariff chaos and climate pressures,article,0.01031328978,39,120,117.9058824
+https://www.foodnavigator.com/Article/2025/04/08/two-chicks-sells-to-eurovo-for-undisclosed-sum/,true,Reports on a specific corporate action (sale of a company) in a news-style format.,Liquid egg firm sells to big European egg biz Eurovo,Two Chicks has sold a majority shareholding in its branded egg white business to Eurovo Group for an undisclosed sum.,"Sold for an undisclosed sum, 18-year-old liquid egg business Two Chicks has created a new category in the UK with turnover up 100% in the last two years.
+
+Launched by Anna Richey and Alla Ouvarova, the business has been working €1.25bn egg producer Eurovo Group in Italy since 2015, tapping into its network of 5,000 customers across over 40 countries.
+
+Two chicks is sold in major UK supermarkets including Tesco and Lidl, as well as in global markets including France and the Netherlands.
+
+## Two Chicks’ sale benefits
+
+Now part of the Eurovo Group, Two Chicks will be able to better tap into the resources of the larger group, allowing it to sustain additional growth. For example, the business can tap into Eurovo’s fully integrated supply chains.
+
+Plans include a product range expansion as well as developing in additional markets.
+
+The existing team will remain in place and continue to be led by Two Chicks’ founders.
+
+""we look forward to benefitting from Eurovo’s extensive and diverse production capabilities, along with their geographical reach and scale, which will enable us to achieve common goals including exciting new product development,"" said Ouvarova.
+
+## Details of Two Chicks’ sale
+
+Food and drink industry corporate finance advisor Oghma Partners advised shareholders Richey and Ouvarova on the sale.
+
+While the sale will help aid Two Chicks’ growth, it will also allow Eurovo cleaner access to the UK market.
+
+Two Chicks’ accounts are undisclosed due to the size of the company, and the business declined to provide sales figures.
+
+The full details of the deal were undisclosed, though it is understood both founders retain a minority stake in the business.",www.foodnavigator.com,2025-04-08,16,Two chicks sells to Eurovo for undisclosed sum,article,0.006881763129,26,114,117.9058824
+https://www.foodnavigator.com/Article/2025/04/10/glp-1-market-could-be-larger-than-iphone/,true,Reports on a specific event (market analysis of GLP-1 drugs) with factual data and quotes from involved parties.,"GLP-1 market will be worth more than iPhone, report suggests",A new report has revealed the unprecedented scale of the GLP-1 sector's potential success.,"GLP-1 drugs are already a success story, making Novo Nordisk, maker of Wegovy and Ozempic, until recently Europe’s highest valued company. However, it appears that the sector is only just getting started.
+
+The market for GLP-1 drugs alone could eventually be nearly twice as large as that for Apple’s iPhone was in its first decade, a new report from the Initiative for Medicines, Access & Knowledge (I-MAK) reveals
+
+GLP-1’s trajectory as one of unprecedented growth, even greater than its current level of success, the report, which explores the impact of the sector’s financialisation on health inequities, suggests.
+
+## Growth and projected growth for GLP-1s
+
+GLP-1 drugs have already generated an accumulative $71bn (€64bn). in US revenue since their launch. Ozempic alone accounts for half of this total.
+
+But this is just the start. GLP-1 drugs (specifically Novo Nordisk’s Ozempic, Rybelsus and Wegovy and Eli Lilly’s Mounjaro and Zepbound) are projected to amass another $400bn (€363bn) by 2030, bringing the total up to $470bn (€426bn).
+
+This means that in their first decade on sale, products containing semaglutide and tirzepatide are projected to be worth almost double that of Apple’s iPhone in its own first decade, which was $260bn (€236bn).
+
+These drugs have outsold, or are projected to outsell, other “lifestyle-based” drugs, such as Viagra and Prozac, the report says.
+
+In its first full five years on the market, Prozac generated $4bn (€3.6bn) of revenue, and Viagra $7bn (€6.3bn). In contrast, Ozempic generated $13bn ($11.8bn).
+
+Looking to the future, the differences are even more stark. Wegovy is projected to generate $38bn (€34bn) in its first five years, Mounjaro $53bn (€48bn) and Zepbound $66bn (€60bn).
+
+Such growth is massively propelling its parent companies’ revenues to the point where it now makes up a large part of them. By the end of 2024, major GLP-1 products accounted for 82% of Novo Nordisk’s revenues and 48% of Eli Lilly’s.
+
+## Impact on health inequities
+
+This vast growth does not come without its drawbacks, according to the report.
+
+Both companies patent minor modifications to the products, and use “patent thickets” (a range of overlapping patents), to make competition more difficult, the report alleges. These patents cover things such as formulations, delivery devices, and combinations with other drugs.
+
+The upshot of this, the report suggests, is that it delays competition and makes it more difficult for other companies to to compete, allowing Novo Nordisk and Eli Lilly to keep prices high. This means those of lower socio-economic backgrounds will be required to spend more for access to drugs that could provide significant health benefits.
+
+Drugs such as Mounjaro and Wegovy cost around $1,000 a month, according to the report, meaning that those on low incomes may have difficulty accessing them. On top of this, many of the US’s health insurance companies do not include weight loss drugs in their coverage.
+
+If competition was not made more difficult by patent thickets, the report alleges, then generic competition would be easier and prices would be lowered by the need to compete. This would make the drugs more accessible for people of a lower income, many of whom are racial minorities.
+
+## Response from industry
+
+However, Eli Lilly hit back, criticising the report’s accuracy.
+
+“The I-MAK report is grossly inaccurate and includes patents that have nothing to do with tirzepatide, the active ingredient in Mounjaro and Zepbound. The facts are that the compound patent for tirzepatide was first filed in 2016. To date, Lilly has listed only three patents in the Orange Book for Mounjaro and Zepbound combined,” said a spokesperson for the company.
+
+“Lilly uses patents to protect meaningful innovation that allows us to deliver innovative medicines and better patient outcomes. Our business model is built on the fact that patents are limited in scope and duration, and when they expire, we welcome generic and biosimilar manufacturers to develop lower-cost alternatives. Lilly is already focused on developing the next innovation for patients that will eventually become generic.”
+
+Pharmaceutical Research Manufacturers of America (PhRMA), a US industry association, also criticised the report.
+
+The report “report completely misrepresents the role of intellectual property (IP) in supporting innovation, competition and access to groundbreaking GLP-1 medicines,” a spokesperson said.
+
+“Brand medicines face generic competition after just 13 years on average, and 90% of prescriptions in the U.S. are filled with generics or biosimilars, more than any other country in the world. In fact, there is already a generic GLP-1 medicine available on the market today.”
+
+Furthermore, the spokesperson said, the report does not account for “abusive” tactics by pharmacy benefit managers (PBMs) or insurers, who decide what medicines people get.
+
+Finally, it ignores research and development costs that go into medicines both before and after FDA approval, the spokesperson suggested.
+
+Novo Nordisk declined to comment.
+
+*The article was updated on April 15, 2025 to include Eli Lilly’s and PhRMA’s response. *",www.foodnavigator.com,2025-04-10,14,GLP-1 market could be larger than iPhone,article,0.01096381731,39,111,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/the-potential-and-challenges-of-seaweed/,true,Reports on a specific topic (seaweed industry) with factual information and expert opinions.,"Seaweed has an ocean of potential, but headwinds remain ","The seaweed sector can be used in food, packaging, and even cosmetics. But some challenges remain, preventing it from reaching its full potential. ","“Seaweed’s like the next soy. 20 years ago no one had heard of it; now it’s in your fridge, it’s in your makeup, it’s in your cosmetics, it’s permeated throughout many industries,” says Karen Scofield Seal, CEO and co-founder of functional seaweed ingredient maker Oceanium.
+
+Seaweed has potential, in and out of the food industry. It can, of course, be eaten, but it can also be used in animal feed, sustainable packaging, fertilizer, and even cosmetics products.
+
+Yet it faces several challenges. Difficulty of scaling creates more risk, leading to challenges gaining investment. Furthermore, the increasing impact of rising temperatures on yields in tropical regions has the potential, in the future, to put pressure on seaweed as it had on many other crops around the world.
+
+## The potential of seaweed
+
+As of 2021, global seaweed production was roughly 36.3m tonnes, according to the Food and Agriculture Organisation.
+
+There are more than 12,000 species of seaweed globally as well, far beyond kelp, the most well-known type.
+
+Only a dozen of these are currently commercially farmed, according to Simon Davis, managing director of functional seaweed ingredients comapny Seadling. “There’s so much more to discover,” he says.
+
+Their immense diversity also means that seaweeds have a wide range of uses. Kelp, for example, which is grown primarily along the Eastern Pacific Coast, has a lot of nutritional potential.
+
+“How do we get kelp into everything, seaweed into everything?” asks Samantha Garwin, director of market development for regenerative ocean organisation company Greenwave at the Blue Food Innovation Summit in London this month.
+
+As soil quality on land decreases and challenges crop yields there, Garwin points out, the micronutrients within seaweed, such as iron, magnesium, vitamin A, vitamin C, and iodine, are becoming more valuable.
+
+Kelp can be a functional ingredient which goes into human food, pet food, biostimulants and personal care products, she suggests.
+
+Another seaweed that is enormously useful is asparagopsis. This is used as an anti-methane solution, explains Seadling’s Davis, added to livestock feed to reduce their methane emissions.
+
+The geographical areas that have the most potential, from an investment perespective, are South East Asia, Latin America and East Africa, suggests Gracie White, director of global ocean investments at Conservation International Ventures.
+
+There’s a lot of opportunity for innovation in these markets, as seaweed is already being cultivated at scale there.
+
+For upstream companies, such as those working with seaweed producers, Conservation International Ventures looks for companies able to sell into a variety of different markets.
+
+For investments into downstream companies prioritising end use (such as bioplastic companies), it looks for companies able to make use of a variety of different seaweed species, to protect against risk to a single species.
+
+“East” and “West” have very different potentials in seaweed, suggests Sowmya Balendiran, co-founder of Sea6 Energy.
+
+For example, seaweed grown in the West is better suited to food, whereas seaweed grown in the East is often better suited to packaging and bioplastics due to scale differences.
+
+Because of this, she suggests, the East and West should collaborate.
+
+Finally, seaweed is sustainable. It requires no arable land, no fresh water, no fertiliser, and absorbs nitrogen and carbon dioxide, according to Greenwave’s Garwin. “It is really hard to find a reason you shouldn’t be sourcing seaweed as an ingredient,” she says.
+
+## Challenges faced by the seaweed market
+
+The seaweed market still faces a range of challenges, however. One of these is in funding.
+
+The global seaweed market faces a “chicken and egg problem”, suggests Conservation International Ventures’ White, “with supply and demand continually leapfrogging each other”. Investors still see risk in the area.
+
+The Silicon Valley model, which involves putting money into start-ups and expecting “exponential and massive scale”, does not work as well for seaweed as it does for tech, White suggests. This is because the sector can’t scale as easily as something like software.
+
+After series B or C funding, there’s a “gap”, suggests Sea6 Energy’s Balendiran.
+
+Different seaweeds grow better in different climates, but like many other crops, tropical seaweeds are vulnerable to changing climatic conditions.
+
+“It’s very vulnerable to future ocean warming issues,” explains Seadling’s Davis. While they are not seeing these problems yet, it remains a clear potential issue in the future.
+
+In order to counter this, the seaweed industry is developing seed varieties that are resilient to high temperatures.",www.foodnavigator.com,2025-04-14,10,The potential and challenges of seaweed,article,0.01020290058,38,107,117.9058824
+https://www.foodnavigator.com/Article/2025/03/25/brevel-microalgae-protein-innovator-secures-major-investment/,true,Reports on a specific corporate action (funding secured) in a news-style format,Microalgae protein start-up bags $25m funding,"climate food-tech company Brevel secured more than $5m in a seed extension up-round, bringing the total investment in the round to $25m. ","A new round of investment will allow Israel-based climate food tech innovator Brevel the resource to accelerate its go-to-market strategy, as well as enabling the development of microalgae proteins for multiple food and beverage applications.
+
+The additional $5m brings the start-up’s investments to $25m. NevaTeam Partners, Siddhi Capital, European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab and PVS Investments all hold shares in the business.
+
+## Microalgae protein price parity
+
+“Our vision as a climate food-tech start up is to reduce the carbon footprint to minimum by developing affordable, flavour-neutral flavoured and functional microalgae protein at global scales for consumers. It ticks all the boxes: it’s good for the people, good for our customers, and good for the planet,” said Brevel CEO and co-founder Yonatan Golan.
+
+Following previous investments, Brevel has opened a “first-of-a-kind” factory, allowing it to scale-up its technology and reach production volumes of 5,000l.
+
+Brevel’s technology cultivates microalgae by combining light with sugar-based fermentation in indoor bioreactors. This allows for the efficient production of nutrient-rich microalgae in large volumes, but without the need for genetic modifications.
+
+The business’s downstream process delivers a white, flavourless microalgae protein isolate powder that can be integrated into meat and dairy alternatives as a functional ingredient.
+
+## The use of microalgae protein
+
+Brevel claims the ingredient has strong emulsifying, gelling, and foaming properties.
+
+“Our business model is similar to that of soy protein,” expolains Golan. “The revenue must come from the co-products just as with soy and meat products. Our combined light and fermentation platform allows us to capitalize on all of the components of the microalgae and not just the protein portion.”
+
+Brevel’s fermentation process is said to reduce costs, while the light system in its technology allows for higher bottom-line results as, in addition to protein, the process creates functional oil with “potent emulsifying” properties.",www.foodnavigator.com,2025-03-25,30,Brevel microalgae protein innovator secures major investment,article,0.007368284034,24,115,117.9058824
+https://www.foodnavigator.com/Article/2025/03/28/plant-based-diet-could-cut-risk-of-cardiometabolic-disorders/,true,"Reports on a specific research study and its findings, presented in a news-like format.",Could plant-based diet cut cardiometabolic disorders?,Scientists have linked the plant-based diet to longevity. How will this new research impact the food and beverage industry?,"Plant-based eating is on the rise, with increasing numbers of people choosing animal-free options globally. And this doesn’t just mean vegans, it’s vegetarians, flexitarians and omnivores too.
+
+This growing success has led to a market value of $43.77bn (€40.61bn) with a projected CAGR of 9.95% over the next five years (Market Digits).
+
+And none of this is surprising as ‘healthful’ plant-based diets have been linked to a range of benefits, including improved gut health, longevity, and slowed cancer progression. Now research, linking a ‘healthy’ plant-based diet to a reduced risk of cardiometabolic disorders, could further boost interest in animal-free.
+
+## Could a plant-based diet cut cardiometabolic disorders?
+
+People with cardiometabolic disorders, such as those who are obese, living with diabetes, or heart disease, could significantly improve their chances of living longer by following a ‘healthful’ plant-based diet. That’s according to new research from Second Xiangya Hospital of Central South University in China.
+
+Unlike previous research, which examined the effects of plant-based diets on the general population, this new study specifically analysed their impact on individuals with cardiometabolic conditions.
+
+“Among populations with cardiometabolic disorders, higher adherence to a healthful plant-based diet was significantly associated with a lower risk of total, cardiovascular and cancer mortality,” says Dr Zhangling Chen, lead author on the study. “More intake of healthy plant-based foods, less intake of unhealthy plant-based foods, and less intake of animal-based foods are all important.”
+
+### What are cardiometabolic disorders?
+
+Cardiometabolic disorders impact both cardiovascular health and the body’s ability to process food effectively. They can be caused by genetic, environmental and lifestyle factors.
+
+Cardiometabolic disorders can be managed by medications, however diet and other lifestyle choices play a crucial role in preventing their progression to more serious diseases, including advanced heart disease and certain types of cancer.
+
+Researchers analysed data from nearly 78,000 people with cardiometabolic disorders, who participated in large prospective studies in the United Kingdom, United States, and China.
+
+Participants completed dietary questionnaires or 24-hour dietary recall interviews at the beginning of the study. Researchers then assigned scores based on two diet indexes:
+
+**Healthful plant-based diet index:**Fruits, vegetables, whole grains, legumes, and tea and coffee**Unhealthful plant-based diet index:**Refined grains, potatoes, foods high in fat, salt and sugar, and sugar-sweetened beverages
+
+The researchers found that closer adherence to a healthful plant-based diet was associated with a 17% to 24% lower risk of death from any cause, cardiovascular disease and cancer.
+
+Meanwhile, closer adherence to an unhealthful plant-based diet brought a 28% to 36% increased risk of death from any cause, cardiovascular disease and cancer.
+
+For the analysis, researchers adjusted for confounding factors such as demographics, dietary needs and lifestyle factors.
+
+Results were found to be consistent across subgroups by age, race, sex, smoker or non-smoker, alcohol intake, body mass index, and physical activity. They were also consistent in people with different types of cardiometabolic disorders and in people from the UK, US and China.
+
+“These findings may help individuals with cardiometabolic disorders make healthier lifestyle choices,” says Chen. “It is important to identify and develop cost-effective strategies to promote health among individuals with cardiometabolic disorders.”
+
+## How could this impact the plant-based industry?
+
+The plant-based industry is growing. However, it’s faced backlash in recent years, over the use of ultra-processing methods and low-quality ingredients in some plant-based products.
+
+This new understanding of the benefits of a healthful plant-based diet could steer food and beverage manufacturers towards the types of plant-based foods that support health, signalling a turning point for the industry as a whole.
+
+Interest in adopting a plant-based diet remains high, with an estimated 6.62m Europeans now identifying as vegan (Statista), highlighting the demand for healthful plant-based products.
+
+Source: Healthy Plant-Based Foods Could Help People with Cardiometabolic Disorders Live Longer
+
+Published online: 18 March 2025
+
+Presented to: The American College of Cardiology
+
+Authors: Zhangling Chen et al.",www.foodnavigator.com,2025-03-28,27,Plant-based diet could cut risk of cardiometabolic disorders,article,0.01053812704,37,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/09/demand-for-functional-ingredients-to-meet-health-needs/,true,Reports on a specific trend in the food industry with data and analysis.,The health needs driving functional food demand,"Consumers know a lot about protein, but when it comes to other nutrients, how far does their knowledge extend?","One of the main reasons that protein is so popular with consumers, said Circana’s Ananda Roy recently, is that they know a lot about it. The benefits of protein, in other words, are common knowledge.
+
+The upsides to other nutrients, meanwhile – such as antioxidants, amino acids and collagen – are not quite as well known.
+
+Nevertheless, as the functional health trend blossoms and increasingly dominates the industry, consumers are looking to other nutrients, other benefits, and other functionalities than protein alone can give them.
+
+## Which nutrients do consumers desire?
+
+Despite the prominence of protein, it isn’t the only thing that consumers are seeking to make their products healthier.
+
+A survey by Circana revealed that 29% of people said fibre made a snack healthier, while 27% said vitamins and minerals.
+
+Fibre, predicts Euromonitor’s Karine Dussimon, will take centre stage in the future, due in part to its presence in foods such as chickpeas and faba beans. So, she suggests, will biotics.
+
+Meanwhile, consumers taking GLP-1 medications are looking for meals that can help them make up for nutrients lost due to the projected change in consumption patterns. Nestlé’s Vital Pursuit, a nutrient-dense food range specifically aimed at GLP-1 users, is an early example of this.
+
+It doesn’t always work this way around, however. On many occasions, it is the health benefits that consumers are after, and the nutrients are but a means to an end.
+
+## What health benefits do consumers desire?
+
+Of course, the reason for the popularity of functional health in the first place is not the nutrients themselves, but the health benefits they provide.
+
+In 2024, according to Euromonitor, 30% of consumers were happy to pay more money for foods with health and nutritional properties. According to the survey, this aspect was “on track” to surpass affordability as the number one consideration among consumers.
+
+“Shoppers increasingly see food products as the sum of their ingredients and their properties, rather than a final processed product – an investment in a healthier, longer life,"" said the survey.
+
+One of the main benefits consumers are seeking is, perhaps unsurprisingly, gut health, and particularly the gut-brain axis, according to Euromonitor’s Dussimon.
+
+Furthermore, weight management, while it has always been a concern for consumers, has moved from a focus on aesthetics to that of health itself, Dussimon explains.
+
+Among health benefit claims projected to be common between 2024 and 2028, according to Euromonitor, are immune support, digestive health, bone and joint health, and brain and memory health.
+
+However, according to a survey last month by Nielsen IQ, consumers still value avoiding ingredients they perceive as negative for health than consuming those that they perceive as positive.
+
+For example, 44% of respondents wanted to cut down on processed foods, 44% said they’d like to cut down on sugar, and 35% expressed a desire to reduce fat.
+
+In contrast, 26% wanted to increase fibre, 20% wanted to increase protein, 25% wanted products that prioritised gut health, and 17% wanted products with other key benefits such as omega, vitamins and probiotics.",www.foodnavigator.com,2025-04-09,15,Demand for functional ingredients to meet health needs,article,0.008678676014,33,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/15/vegan-food-group-partners-with-egg-replacers/,true,"Reports on a specific corporate partnership and investment, presented in a news-like format.",Vegan Food Group expands to plant-based egg in €13m partnership,"The Vegan Food Group is expanding the companies in its remit, this time to plant-based egg company Eat Just. ","Egg replacements are the latest plant-based category to make a splash, with a recent survey suggesting Europeans are turning away from eggs laid by animals.
+
+Now, Vegan Food Group (VFG) is capitalising on this trend. The growing plant-based company has announced a partnership with Eat Just, the company behind plant-based egg brand Just Egg.
+
+Under this partnership, VFG will have exclusive rights to manufacture and supply Eat Just’s product, a plant-based egg made with mung bean, across European markets. Before the partnership, the egg alternative company had sold 500m egg replacement products in its home market of the US.
+
+## New production lines
+
+As part of the partnership, VFG is investing £5m (€5.8m) in an automated production line for the company in Lüneburg, Germany, which is the largest dedicated plant-based production facility in Europe.
+
+A further £6.25m (€7.3m) will be invested into VFG’s UK and German manufacturing sites in order to boost automation and efficiency, bringing the total invested to £11.25m (€13.1m).
+
+“European consumers clearly desire innovative, sustainable food options, and collaborating with VFG is key to meeting that demand effectively. This investment in the Lüneburg facility represents a crucial step towards making high quality plant-based egg alternatives widely accessible to our global audience,” said Josh Tetrick, founder and CEO of Eat Just.
+
+## A critical step in VFG’s expansion
+
+“Our partnership with Eat Just marks a significant milestone, aligning perfectly with our ambition to transform plant-based food across Europe. With substantial investment in next-generation production facilities, we are positioned not just to meet growing demand, but to shape the future of the category,” said Dave Sparrow, group CEO of VFG.
+
+VFG was once Vegan Fried Chick*n, a plant-based fried chicken company. However, transitioning to the Vegan Food Group, the company began to expand its remit.
+
+It has now gone beyond chicken with its M&A strategy, acquiring Tofu Town and Clive’s Purely Plants and saving Meatless Farm from administration.
+
+The partnership with Eat Just expands this remit even further.",www.foodnavigator.com,2025-04-15,9,Vegan Food Group partners with egg replacers,article,0.006852894191,22,111,117.9058824
+https://www.foodnavigator.com/Article/2025/04/14/what-is-the-eus-food-and-drink-trade-deficit/,true,Reports on a specific economic trend (EU-US food trade deficit) with factual data and analysis.,Inside the EU’s food and drink trade deficit with the US,"The EU exports more food and agri products to the US than the latter does to the EU, but which categories does the EU over export to the US in? ","A 90-day pause to US president Donald Trump’s tariffs is no salve to the overall trading relationship, and there should be little expectation that talking will result in any positives, sector experts argue.
+
+The scale of food and agriculture trade between the EU and US hinders any quick solutions being found, say leading economists from the global market intelligence firm ING.
+
+America is the EU’s second largest food, drink, animal and tobacco export customer after the UK, with 12% (€25.8bn) of exports heading there.
+
+Agri-food exports from the EU to the US have grown 15% year-on-year, with US businesses spending €1.5bn more on European food imports year-on-year from January to July last year.
+
+## EU to US food and drink exports
+
+“Breaking it down, America received 9.5% of the EU’s food and live animal exports,” say ING’s Inga Fechner and Thijs Geijer.
+
+Specifically, last year 27% of EU beverage exports went to the US, along with the majority of its cheese and wine too, with “72% and 78% of US imports in these products”, say Fechner and Thijs.
+
+In contrast, Europe imported only 17% of its beverages from the US last year and 4.5% of products from the food and live animal categories. This equates to €8bn and chocks the EU’s trade surplus with the States from food and agri up to 9%.
+
+A major factor in the deficit is the EU’s regulations that bind food and drink imports into the bloc.
+
+“They have long been a thorn in the side… be it certification requirements for several bovine diseases or the correct wine labelling hindering US exporters by differing interpretations of EU guidance among Member States,"" explain Fechner and Thijs.
+
+## Will the EU import more US food?
+
+Some of the regulations include a ban on poultry meat cleaned with chlorine, as well as hormone treated meat; and strong regulations on genetically engineered crops.
+
+“Getting better market access for US agricultural and food products will feature on the agenda in the upcoming negotiations,” predict Fechner and Thijs.
+
+The EU’s trade deficit with the States is expected to shrink, though it’s unlikely there will be any change to the EU’s food safety rules, as recently reconfirmed by Commission spokesperson Olof Gil.
+
+“We believe the deficit will shrink not because of more American exports to the EU, but because of fewer European exports to the US, given that a base tariff of 10% makes EU exporters less competitive overall,” they say.
+
+But there have been gains from the States, with corn exports to the EU recently rocketing to record levels. It’s likely this will continue as Europe’s poor corn harvest will make it reliant on imports.",www.foodnavigator.com,2025-04-14,10,What is the EU's food and drink trade deficit?,article,0.008038308044,29,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/upfs-not-main-focus-for-mondelez-ferrero/,true,"Reports on a specific topic (UPFs) with quotes and facts, in a news-style format",Addressing UPFs ‘not main focus for food majors’ like Mondelēz and Ferrero,Ultra-processed foods are not currently the predominant focus of major companies such as Mondelēz and PepsiCo in improving products' nutritional quality.,"The current domination of ultra-processed foods in the headlines is a double-sided coin.
+
+On the one hand, many consumers are highly concerned about the health impacts of such foods, and the World Health Organisation (WHO) has linked them to millions of deaths each year.
+
+On the other, the Nova Classification, which contains the most commonly used definition of UPFs, has come under fire from a range of quarters for focusing more on processing and less on nutrition.
+
+In response, major companies and organisations such as the Novo Nordisk Foundation and Zoe are exploring their own food processing classifications.
+
+Now, according to Rocco Renaldi, general secretary of the International Food and Beverage Alliance (IFBA), key industry players are not focused on reducing UPFs but other ways of improving their products’ health.
+
+## UPFs are not central to industry’s efforts on health
+
+IFBA is an industry association focused on improving the nutritional quality of its members’ foods. Members include major companies including Mondelēz International, PepsiCo, Ferrero, and the Coca-Cola Company. It was founded to support the WHO’s efforts to improve public health.
+
+Many of the companies IFBA represents sell a significant amount of products which would fall into category four of the Nova classification, points out Renaldi.
+
+What these companies are doing around nutrition and health is not “strictly speaking” related to the Nova definition of UPFs, he explains.
+
+“There’s not a lot you can do about it, in the sense that no matter what you do to the kind of products in question, they will remain UPFs for the purposes of that definition.”
+
+## The WHO is working on a definition
+
+However, the WHO has in the past been highly critical of UPFs.
+
+Nevertheless, it is currently developing a “more operational definition” of processed foods, Renaldi explains.
+
+The idea is to revisit the definition presented by the Nova classification, which is not seen as helpful or “useful to guide policy making.”
+
+IFBA has an “ongoing dialogue” with the WHO, Renaldi says.
+
+### What is the Nova Classification?
+
+The Nova Classification, originally posited in 2009 by Carlos Monteiro from the University of São Paulo, is a food processing classification. It puts foods into four categories - minimally processed foods, proessed culinary ingredients, processed foods and ultra-processed foods. This final stage includes industrially processed foods such as pizzas, cakes, biscuits and some sliced breads, among many others.
+
+## Responding to HFSS
+
+While not prioritising UPFs, IFBA’s members are instead focusing on HFSS, Renaldi explains.
+
+IFBA has set policy commitments for its companies. These include projects focusing on salt reduction, with benchmarks for 2025 and 2030, and industrial trans-fat elimination, which has been completed (according to IFBA, industrially produced trans-fats have been eliminated from 98.8% of members’ products).
+
+It is also working on a minimum global standard for nutrition labelling, as well as a responsible marketing policy to limit marketing to children.
+
+There is “scope for reformulation and innovation,” Renaldi explains, in products such as pizza, ready meals, and breakfast cereals. In such products, the industry is aiming to remove salt, sugar and fat, and add “positive nutrition”. This is “an ongoing journey without an endgame”.
+
+However, there are some products that are “less amenable to formulation changes”, such as cake, chocolate or ice cream, explains Renaldi,. These products, he says, are “almost inevitably HFSS”.
+
+In these products, IFBA’s members are instead aiming to reduce portion sizes.",www.foodnavigator.com,2025-04-02,22,"UPFs not main focus for Mondelēz, Ferrero",article,0.008984336794,35,119,117.9058824
+https://www.foodnavigator.com/Article/2025/04/22/space-precision-fermentation-will-bolster-earth-production/,true,Reports on a specific real-world event (space mission) with news-style reporting,Precision fermentation’s space jaunt will boost scope for earth,The first experiment of its kind will help to inform how different kinds of yeast and bacteria can be manipulated into food production in space,"Microbes designed to make edible proteins in space could significantly bolster the wider precision fermentation industry, paving the way for more environmentally-friendly food.
+
+Scientists from Imperial College London, Cranfield University, the Bezos Centre for Sustainable Protein and the European Space Agency have collaborated to make a giant leap forward for the future of food tech.
+
+Also including companies Frontier Space and ATMOS Space Cargo, the partnership successfully launched a fully automated miniature microbe laboratory aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX this week.
+
+Astronauts usually take over €23,000/day of food each into space, so producing food themselves in orbit would cut costs. However, it would also prove beneficial closer to home.
+
+Space’s “very harsh” environment is the perfect platform to stress test and boost technologies like precision fermentation, says Dr Rodrigo Ledesma-Amaro from Imperial’s Department of Bioengineering.
+
+## How to grow edible proteins in space
+
+“Working on space, planets and spaceship scenarios forces us to think about full recycling of resources and process circularisation,” he says.
+
+“It also makes us think of developing microbial strains that can use a variety of feedstocks, for example CO2 and its derived molecules, and perform robust fermentations that can work on continuous processes for longer.”
+
+Such focuses can “massively” help precision fermentation processes on earth and could pave the way for producing food in more efficient ways and in areas of Earth where it doesn’t usually grow, such as deserts, he says.
+
+The mission comes as a new study calls for food and fuels to be urgently produced with “minimal environmental impacts”.
+
+There is a noticeable gap in the current understanding of bioproduction, despite significant advances, researchers write in Nature Biotechnology.
+
+“In general, precision fermentation has the potential to reduce climate change by using less land to make the same amount of food,” explains Ledesma-Amaro.
+
+“If we consider the use of CO2 and its derivative molecules as feedstocks, which can be obtained using renewable energy.”
+
+## What’s next for precision protein in space?
+
+It is hoped the space mission will allow scientists to better understand the technology to make necessary advancements.
+
+“There are many unknows and we need to start by understanding simple things, like the effect of microgravity or radiation on cells,” says Ledesma-Amaro.
+
+Other focuses will be how fermenters will look in space, what the combination of hardware and software will be, as well as bioware.
+
+“That combination is what we are working on at the moment in this collaborative project between my lab, the Bezos Centre for Sustainable Protein, the Microbial Food Hub at Imperial College and the company Frontier Space,” he adds.
+
+During the first experiment, which lasted only a few hours, scientists looked to understand how different yeasts and bacteria, that can produce various vitamins, antioxidants, colours, proteins and textures, perform in space.
+
+“We are interested in studying the effect of launch conditions, storage, microgravity and radiation on the cells,” he says. “We hope that this first study will provide valuable insights to guide new experiments to bring us closer to our goal, produce sustainable and healthy foods both on earth and in space.”",www.foodnavigator.com,2025-04-22,2,Space precision fermentation will bolster earth production,article,0.00931567892,33,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/09/how-can-vegan-chocolate-taste-like-the-real-thing/,true,Reports on a specific trend in the food industry with factual data and expert opinions.,5 things behind the vegan chocolate boom,How do manufacturers make vegan and plant-based chocolate taste like the real thing and what's next in the category?,"Europeans are looking for healthier versions of their favourite treats, with one in three citing this as a core need, while 73% of shoppers seek more sustainable choices.
+
+That’s according to new findings in Cargill’s TrendTracker 2024 report, which also showed plant-based chocolate is “booming”, with new launches in the segment up a healthy 25%.
+
+Although, plant-based and vegan chocolate has had to come a long way to meet consumer needs, with 47% of them buying chocolate based on how it feels and not just how it tastes.
+
+Globally, the vegan chocolate market was estimated to be worth $1.3bn in 2023 and predicted to reach $3.77bn by 2032 (Market Research Future).
+
+In Europe, this is growing at a CAGR of 14.8% to $453.8m by 2028, according to Fortune Business Insights data.
+
+So, how are the experts making vegan and plant-based chocolate taste like the real thing? Gourmet chef at Cargill’s House of Chocolate in Belgium, Peter Remmelzwaal runs through his top notes on the drivers behind the category.
+
+## 1. Eating with conscience
+
+In Europe, the growth of flexitarian consumers looking to reduce their intake of animal products is a key metric behind the increase in appetite for vegan and plant-based chocolate.
+
+“They are some key motivators, like health and environmental benefits and it all plays a role into the increased trend for plant-based products, especially in chocolate,” says Remmelzwaal.
+
+Though chocolate is still a guilty pleasure, so vegan and plant-based alternatives must stack up against the real thing when it comes to taste and mouthfeel.
+
+## 2. Key innovations in ingredients
+
+Big improvements in the production of plant-based and vegan chocolate have been made in recent years. The products line up to the real thing as new food tech developments emerge and existing ones are perfected.
+
+Ingredients like rice flour, rice flour syrup or sunflower kernel are being used to improve texture and mouthfeel.
+
+“You want to have fat in the mouthfeel with to create a very nice and melty, smooth chocolate,” says Remmelzwaal.
+
+## 3. Get rid of the grit
+
+One of the biggest improvements made in the development of better vegan and plant-based chocolates is processes that have reduced and eliminated the gritty texture apparent in some variations of the past.
+
+“There are better solutions to the product coming onto the market all the time, every development is a small step,” he says.
+
+## 4. Adding function
+
+As well as improving texture and mouthfeel, developers are seeking to add function to products.
+
+“We’re looking at nutrient enrichment, such as with protein, fibre and vitamins,” explains Remmelzwaal, who says consumers are also seeking cleaner labels, especially in the plant-based and vegan space.
+
+## 5. Why add plant-based chocolate?
+
+The vegan and plant-based chocolate category remains small and “quite niche”, says Remmelzwaal.
+
+However, the trend is growing and manufacturers should always seek to add new products to their lines that feed a growing demand.
+
+“People still want that guilty, traditional chocolate pleasure. But the benefit of adding a vegan or plant-based line is you’re increasing your range and offering something to both audiences. That’s the biggest benefit to manufacturers and producers, extending your line with consumer demand,” he adds.",www.foodnavigator.com,2025-04-09,15,How can vegan chocolate taste like the real thing?,article,0.0093954192,34,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/24/nestle-q1-2025-sales-report/,true,Reports on a specific event (Nestle's Q1 sales) in a news-style format,Chocolate and coffee fuel Nestlé sales growth,Food and beverage giant Nestlé reveals strong organic sales and positive growth forecast despite challenging market.,"Swiss multinational Nestlé achieved 2.8% organic sales growth, with 0.7% real internal growth (RIG), despite rising commodity prices pushing product prices higher for consumers.
+
+“In an environment of heightened macroeconomic and consumer uncertainty, Nestlé delivered organic sales growth,” says Nestlé CEO Laurent Freixe.
+
+Growth was achieved across a wide range of markets and categories, with Freixe highlighting Nestlé’s improving market share trends across multiple businesses, particularly billionaire brands.
+
+## Chocolate and coffee lead growth
+
+Strongest organic growth was achieved in confectionery (8.9%) and coffee (5.1%), with double-digit increases in some markets.
+
+Nestlé Health Science also saw strong organic growth, though this had slowed to 4.2%.
+
+PetCare, a major growth focus area for Nestlé, saw organic sales up 1.6%.
+
+## Prioritising growth
+
+“Our 277,000 committed colleagues are focused on successfully executing our strategy: driving efficiencies and investing for growth to accelerate our categories and improve market share,” says Freixe.
+
+The ‘Fuel for Growth’ cost savings programme, established in 2024, is aimed at providing the resources to help accelerate performance.
+
+“In the quarter, we invested to strengthen our core business, achieved good consumer traction in the roll-out of our ‘big bet’ innovations such as Nescafé Espresso Concentrate, and saw some encouraging early improvements in our largest underperforming business cells,” says Freixe. “We are continuing to make changes throughout the organisation to increase alignment and focus, with steps to harmonise our structure in Zone Europe and enhance our capabilities in R&D.”
+
+## Remaining cautious
+
+Despite the positive outlook Nestle, known for popular brands including Shreddies, KitKat and Nespresso, remains cautiously optimistic.
+
+“Performance in the first quarter was in line with our expectations, and our 2025 guidance remains unchanged,” says Freixe.
+
+This guidance refers to Nestlé’s announcement in October 2024 that is was to cut profit predictions as a result of a weakening market.
+
+The food and beverage giant is also impacted by the current tariffs and is focussing on its ability to adapt.
+
+“The indirect impacts – on consumers and customers, as well as currencies and commodity prices – remain unclear at this stage,"" says Freixe. “Overall, the situation continues to be dynamic, with heightened risks and uncertainty.”",www.foodnavigator.com,2025-04-24,0,Nestlé Q1 2025 sales report,article,0.007637726139,29,120,117.9058824
+https://www.foodnavigator.com/Article/2025/04/10/what-does-trumps-90-day-tariff-pause-mean-for-food-and-drink/,true,Reports on a specific real-world event (tariff pause) with news-style reporting,Tired of tariff talk? Big food’s shares up after Trump’s reprieve,"The pause means trading countries and groups like the EU will no longer for the time being pay their bespoke taxes to import into the US, but will instead face the 10% baseline tariff targeted at the likes of the UK.","*Note: The EU suspended retaliatory tariffs following the recording of this video. *
+
+In yet another tariff rollout twist, US President Donald Trump has backtracked with a 90-day reprieve for many countries.
+
+The pause means trading countries and groups like the EU will no longer for the time being pay their bespoke taxes to import into the US, but will instead face the 10% baseline tariff targeted at the likes of the UK.
+
+In answer to why he’d implemented the three-month pause, Trump said “people were jumping a bit out of line”.
+
+## What do tariffs mean for the EU?
+
+China, however, will not benefit from the reprieve as Trump plans to knock the country’s economy about still. China has also vowed to fight back with force.
+
+Following the US president’s climbdown on Wednesday, global stock markets began to rebound, with the S&P 500 climbing by 9.5% and UK’s FTSE 100 upping by 4.51% in the first few hours of trading on Thursday morning.
+
+Big food brands like Mondelēz International, Coca-Cola Co, Pepsico Inc and Nestlé SA saw shares rise within hours of Trump’s rollback.
+
+Hours before the controversial president’s tariff pause, European Member States had agreed to retaliatory measures following several weeks of consultations with the European Commission.
+
+These included 25% taxes on a wide range of US imports including almonds, orange juice, poultry, soybeans, steel, aluminium, tobacco and yachts.
+
+## How will the EC respond?
+
+The commission suspended its retaliatory tariffs following Trump’s announcement. .
+
+It is believed the EU was also discussing the possibility of buying in more US gas in a bid to tease out leniency from Trump.
+
+Mondelēz International recently said the business remained positive despite the turmoil caused by Trump’s tariffs.
+
+Meanwhile, businesses and consumers in the States were getting ahead of the tariffs by stockpiling food and goods from importing countries set to be hit with heavy taxes.",www.foodnavigator.com,2025-04-10,14,What does Trump's 90 day tariff pause mean for food and drink,article,0.006617545997,25,113,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/hybrid-cheese-could-dominate-future-food-industry/,true,"Reports on a specific topic (hybrid cheese) with market data and scientific research, presented in a news-like format.",Hybrid cheese sales grow as plant-based ‘fails to satisfy’,The hybrid food and beverage market is growing fast as increasing numbers of consumers seek to cut down on their animal-based intake. Now scientists are exploring the concept of healthier hybrid cheeses.,"The hybrid food market is emboldened, with milks, meats and cheeses available in supermarkets across the world.
+
+And the category is showing strong opportunity for growth, with hybrid meat holding a global market value of $2.5bn (Future Market Insights), and hybrid dairy of $10.9m (Fact.MR).
+
+So promising is the segment’s future that established brands like Kerry and St Paul are moving at pace into hybrid cheese arena.
+
+And new brands, entirely dedicated to hybrid cheeses, are launching to market including Denmark’s PlanetDairy. Though the newcomer rejects the term hybrid in efforts to have a wider appeal.
+
+“We’re trying to find the sweet spot where we can speak to traditional consumers [rather than] vegans and vegetarians,” says Jesper Colding, chair and commercial lead of PlanetDairy.
+
+## Why is hybrid so popular?
+
+Many consumers are looking to cut their animal-based protein intake, as the omnivore, flexitarian and plant-based trends grow. However, the plant-based sector has struggled to match the animal-based industry on taste and texture, with plant-based cheeses proving particularly unsuccessful.
+
+In fact, a report from the Plant Based Foods Association (PBFA) found that 73% of consumers want better plant-based cheese options. Hybrid cheese offers the perfect solution.
+
+“You get the taste and texture of real cheese while also benefiting from the sustainability advantages of plant-based ingredients,” says a spokesperson for cheese brand, St Paul.
+
+And while hybrid is not an option for vegans, who don’t consume any animal-based products, it could be the ideal alternative for those looking to cut down without cutting out. Plus, scientists are now looking to level-up the hybrid cheese game by making it ‘healthier’.
+
+## Making hybrid cheese healthier
+
+Researchers at the University of Copenhagen have developed a hybrid cheese made from a combination of milk and plant proteins, to create a ‘healthy’ hybrid cheese, without losing the texture and flavour of dairy cheese.
+
+“It’s really difficult to create a texture that matches regular cheese if you only use plant proteins,” says Professor Lilia Ahrné from the Department of Food Science.
+
+Professor Ahrné and her team successfully developed a recipe for a hybrid cheese, similar to paneer, a style of cheese that doesn’t melt when baked or fried, making it the perfect cooking cheese.
+
+“Because of paneer’s properties – that allow it to be both grilled and baked without melting – it has been a popular meat alternative in India for many years, where there are many vegans and vegetarians. That’s why we see this type of cooking cheese as a potential meat substitute in the West, where we enjoy grilling and frying our food,” says Professor Ahrné.
+
+Their hybrid paneer consists of casein and pea protein.
+
+“We’ve investigated what happens to a cheese’s texture as we add more pea protein,” says Wenjie Xia, first author on the study. “How much can we add before it falls apart or loses its original paneer shape? Our experiments show that at least 25% of the milk proteins can be replaced with pea protein while still producing a cheese with a texture, shape, and taste similar to the original product.”
+
+In their experiments, the researchers applied higher pressure than usual to the hybrid cheese, as pea proteins retain more water than milk proteins. This increased pressure helped the cheese maintain a solid shape despite its relatively high plant-based content.
+
+The team is also confident that hybrid cheeses, containing natural plant proteins, offer nutritional advantages over dairy and plant-based cheeses.
+
+“While dairy ingredients contribute with better protein quality (essential amino acids) and calcium, plant ingredients can bring dietary fibers to the product,” says Professor Ahrné. So nutritionally, hybrid cheese has the potential to bring together qualities from both worlds.”
+
+The researchers emphasise that, despite the promising start, further studies are required to refine the taste and texture before the cheese goes into production.
+
+## Sustainable hybrid cheese
+
+As well as being healthier the team is highlights the eco-friendly advantages of hybrid cheeses.
+
+“Hybrid cheeses like this are a solid step towards more sustainable dairy products,” says Wenjie Xia. “We demonstrate that it is possible to replace a significant portion of the milk in cheese with plant protein.”
+
+The researchers plan to conduct future studies with the aim of further reducing the milk content.
+
+Source: Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein
+
+Published online: 17 November 2024
+
+DOI: 10.1016/j.foodres.2024.115326
+
+Authors: Wenjie Xia, Ilianna Drositi, Tomasz Pawel Czaja, Matias Via, Lilia Ahrné",www.foodnavigator.com,2025-04-02,22,Hybrid cheese could dominate future food industry,article,0.01122411466,41,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/07/investment-in-food-and-beverage-industry-not-getting-results/,true,"Reports on a specific topic (investment in F&B) with factual data and analysis, presented in a news-like format.",Investment in F&B up but failing to get results,The food and beverage industry is pouring money into technology but progress is slow. We discover why.,"After a decades-long decline, investment in food and beverage is showing signs of recovery, with technology front and centre.
+
+And the shift is far from small, with new data from Infor showing that 77% of global organisations plan to increase spending on technology by 20% or more.
+
+“We are seeing a surge in tech investment in food and beverage,” says Mikael Bengtsson, industry and solution strategy director for food and beverage at Infor. “This is being driven by the wave of change and ongoing unpredictability that the industry is facing.”
+
+These changes include rising energy costs and spiralling ingredients prices, meaning manufacturers are searching for ways to streamline operations and drive down expenses.
+
+## Where is F&B investment going?
+
+Investment into food and beverage is being channelled into four key areas.
+
+**Modernisation:**Companies are modernising outdated processes and systems to improve visibility and resilience across their business operations.**Advanced technologies:**Stakeholders across the supply chain are adopting advanced technologies such as GenAI, robotic process automation (RPA) and process mining, to drive efficiency and enable informed decision-making.**Data infrastructure:**Food and beverage is investing heavily in the infrastructure to drive better business strategy.**Customer-facing solutions:**Suppliers, manufacturers and retailers are putting an increasing emphasis on technologies that help businesses better understand consumer preferences and respond to feedback, creating a more personalised experience.
+
+However, despite this increased focus on investment in technology, the industry is failing to see results. Why?
+
+## Investment in F&B not getting results
+
+“A lot of companies are still struggling to turn investment into real business impact,” says Infor’s Bengtsson.
+
+And it appears a lack of oversight is the reason behind it.
+
+“Too often, companies end up taking a fragmented approach rather than implementing holistic solutions that align with their strategic goals,” says Bengtsson.
+
+What’s more, employee behaviours are also not being taken into account, with Bengtsson explaining that many projects fail because they don’t factor in employee resistance to change, and the need for full support from leadership.
+
+And on the subject of workforce, Europe is experiencing an ongoing skills shortage, leaving companies struggling to find people who can implement and manage new technologies effectively.
+
+“Four in five businesses struggle to find the workers that they need with the right skill set,” Roxana Mînzatu, European Commission Vice-President responsible for social rights, skills and quality employment, recently told the European Parliament in Strasbourg. “There are more than 40 occupations with EU-wide shortages.”
+
+Added to this, legacy systems entrenched within a business can hold progress back by stopping them from fully leveraging the insights and efficiencies new technologies can provide.
+
+Another issue is that, while investment in some areas is growing, investment in others is severely lacking.
+
+“There are big gaps,” says Bengtsson. “Poor integration between systems remains, and is preventing companies from optimising processes end to end.”
+
+This makes the implementation of technologies like real-time supply chain visibility tools more difficult.
+
+“Predictive intelligence capabilities also continue to be underfunded, limiting the ability to anticipate market shifts before they happen,” adds Bengtsson.
+
+Meanwhile the growing threat of cybercrimes against food and beverage is failing to get the attention or investment it desperately needs to avoid a potential disaster in the future.
+
+And companies, large and small, are grappling with the issues of cost versus reward and the need for quick fixes.
+
+“Businesses are under pressure to deliver quick wins, but generally, true digital transformation takes time and commitment. Even more so as many still rely on on-premises legacy systems,” explains Bengtsson.
+
+## Not all investment is failing
+
+Despite the struggles, some manufacturers are experiencing, others are getting results.
+
+“There are many that are getting it right,” says Infor’s Bengtsson. “The most successful organisations aren’t just throwing money at technology, they combine investment with highly optimised, intelligent processes that allow them to be agile and future ready.”
+
+And his top tip?
+
+“Technology investment needs to be aligned with clear strategic goals, rather than being treated as a standalone initiative.”",www.foodnavigator.com,2025-04-07,17,Investment in food and beverage industry not getting results,article,0.01029085608,39,121,117.9058824
+https://www.foodnavigator.com/Article/2025/04/22/is-industry-finally-ready-for-eudr/,true,Reports on a specific event (EUDR implementation) with news-style reporting,Is industry finally ready for EUDR?,"Resistance to EUDR implementation has been strong but what it’s designed to prevent is the bigger threat. We discover how climate change, fuelled by deforestation, is endangering food security.","While many in the food and beverage industry understand the need for the European Union Deforestation Regulation (EUDR), its implementation has also faced some fierce resistance, particularly from those most seriously impacted.
+
+Governments in supplier countries and some manufacturers have fought for a relaxing of the regulation, deadline extensions, and in some cases, abandonment of the bill altogether.
+
+Meanwhile environmentalists have put pressure on the EU to stick to the original details of the bill and its 2024 deadline. Both of which failed, as the deadline was extended by 12 months to 30 December 2025, and just last week, the EU announced its plans to ‘simplify’ the bill. The simplification measures are intended to reduce administrative costs by an estimated 30%, though some will see this as a watering down of the law.
+
+Now, industry experts are joining environmentalists in their fight to protect EUDR, saying that though costly, it has the potential to protect future food security and any further delays or amendments could have devastating effects.
+
+“While EUDR introduces short-term complexities, in the longer term, it is accelerating a long-overdue shift toward supply chains that are more transparent, traceable, and resilient,” says Jon Trask, CEO of AgTech company Dimitra.
+
+## Is industry ready for EUDR?
+
+The 30 December 2025 deadline is fast approaching, but Trask believes the food and beverage industry is now close to being ready for the regulation’s implementation.
+
+“The extended phase-in period has given the industry a chance to prepare, and for some, to experiment and refine strategies before enforcement kicks in,” he says.
+
+And previous oppositions from supplier countries appear to have been resolved, with Trask noting governments are now taking steps towards recognising and addressing implementation challenges.
+
+“At the origin level, we’re seeing serious discussions and efforts to set up frameworks to help these industries meet regulatory demands,” he says.
+
+However, the industry is still facing major challenges in implementation.
+
+## EUDR challenges** **
+
+One of the biggest challenges for food and beverage manufacturers in addressing EUDR is the fact their suppliers still aren’t fully aware of what the regulation means to them.
+
+“There is still a disconnect when we look at the origin countries,” says Trask.
+
+Beyond awareness, access is also a significant challenge. Without the financial resources or infrastructure to map plots or register data accurately and efficiently, it’s difficult for producers to meet requirements.
+
+“That’s where collaboration becomes critical,” says Trask. “If we want to build a more transparent and equitable supply chain, we need to ensure the tools, training, and support are reaching the people at the very beginning of that chain.”
+
+Meanwhile, some European companies have still not fully understood that data collection and traceability start at the farm gate and not at European port arrivals. As a result of this the speed at which farmers in origin countries are being registered is slower than anticipated.
+
+And data ownership is a deeper issue that needs to be addressed.
+
+“Too often, we see information flow upwards to multinational corporations or NGOs, rather than remaining with the farmers who generate it,” says Trask. “We will see true progress only when farmers are empowered to own their data and share it freely with those they choose to work with.”
+
+But the biggest challenge facing all industry stakeholders is undoubtedly the uncertainty surrounding the consequences of non-compliance.
+
+- What happens if non-compliant goods are imported and used in the European market?
+- And how will the industry manage when origin data is not available or transparent, but the goods are still needed?
+
+These questions need to be addressed for the industry to fully prepare for EUDR compliance, as they will almost certainly occur in the days, weeks, months, and possibly even years following the deadline.
+
+“The lack of clear solutions to these scenarios leaves a gap in the effectiveness of current governmental efforts,” says Trask. “More concrete, forward-thinking strategies are needed to tackle these issues and ensure that the industry can maintain its operations while upholding sustainability standards.”
+
+## Taking a positive approach
+
+To overcome the challenges of EUDR, Trask believes the European supply chain must shift from focusing on the negative aspects of the regulation to a more constructive approach.
+
+“Instead of staying fixated on its complexities, the industry should prioritise data sharing and collaborate on building support for farmers at the source,” says Trask.
+
+Moreover, he says that a fundamental shift needs to take place, recognising farmers not just as suppliers, but as valuable contributors to the industry’s supply chain.
+
+### What is EUDR?
+
+EUDR stands for European Deforestation Regulation. It is an EU directive ensuring that all products on the EU market, and crossing into and out of the European Union, comply with EU deforestation regulation.
+
+EUDR dictates that products containing any of the seven deforestation-risk commodities - soy, beef, palm oil, wood, cocoa, coffee and rubber - must prove they do not originate from land deforested after 31 December 2020.
+
+Companies must obtain certification to ensure their products comply with the regulation.",www.foodnavigator.com,2025-04-22,2,Is industry finally ready for EUDR?,article,0.01172686225,42,125,117.9058824
+https://www.foodnavigator.com/Article/2025/04/15/pet-uses-organic-feedstocks-for-sustainability/,true,Reports on a specific topic (sustainable PET production) with factual information and company examples.,The sustainability pros of PET made with biobased feedstocks,PET plastic can be made more sustainable if the right feedstocks are used.,"Despite being a plastic, polyethylene terephthalate (PET) has some strong sustainability credentials.
+
+Firstly, as it is safe for contact with food, it does not require treatments that could impact its recyclability.
+
+Furthermore, it is both lightweight, which saves energy and emissions in transit, and is strong and durable, protecting food for longer and preventing food waste in both its rigid and flexible applications. Due to the widespread use of its recycled form, rPET, the development of virgin PET can be cut down.
+
+The plastic could even be a strong contender of the most sustainable food packaging material in widespread use, in the view of Packaging Europe’s Tim Sykes.
+
+## The benefits of organic feedstocks
+
+Nonetheless, when developed through organic feedstocks, it could be even more sustainable.
+
+PET is typically created through polycondensation, a type of polymerisation, using the industrial compounds terephthalic acid (TPA) and ethylene glycol.
+
+Alternatively to this, PET can be produced with organic feedstocks.
+
+For example, the company Origin develops material for PET using such feedstocks.
+
+With its technology, it breaks lignocellulose, an abundant renewable biomass, into several chemical intermediates including (Chloromethyl)furfural (CMF) and hydrothermal carbon (HTC). CMF can then be converted into Paraxylene, which is the feedstock for making TPA, the primary component of PET.
+
+“The core is that it’s all chemically based, not fermentation, but it uses biofeedstocks,” explains John Bissell, CEO of Origin. These feedstocks in turn allow the company to develop the material that can go into PET.
+
+Compared to oil-based PET, he says, emissions are quite a bit lower. They can even be negative, “if you use the right feedstocks in the right areas”.
+
+## Enough materials from feedstocks
+
+Furthermore, these feedstocks come from sidestreams rather than being purposefully produced. “You can use the detritus from other wood processing facilities – sawmills or pulp and paper mills, that kind of stuff is usable as a feedstock.""
+
+Bissell also suggests there is enough of this feedstock available to match the size of the PET market. “There’s billions of tonnes of the lignocellulose-based feedstocks that could be used.”
+
+Often these feedstocks also depend on where about you are in the world. For example, in Asia, rice hulls and rice straw can often be used. Furthermore, bagasse from sugarcane waste can be a feedstock, as can empty fruit bunches from oil palm in Malaysia.
+
+Another company that develops material for PET with biobased feedstocks is India Glycols. In partnership with US-based Scientific Design Inc, the company develops a biobased version of glycols, a crucial compound in PET, using sustainable agricultural feedstocks.
+
+One of these glycols is bio-MEG, which can be used in PET for a variety of products, including water and beverage packaging. According to the company, it has a focus on sustainability and carbon footprint when producing such materials.",www.foodnavigator.com,2025-04-15,9,PET uses organic feedstocks for sustainability,article,0.008038169239,28,113,117.9058824
+https://www.foodnavigator.com/Article/2025/04/11/manufacturers-prioritising-ai-integration-as-trump-creates-global-chaos/,true,Reports on a specific real-world event (Trump's tariffs) and its impact on the food and beverage industry.,Trump tariff chaos accelerates AI integration,"The food and beverage industry is prioritising the integration of artificial intelligence in all sectors as Trump's tariff chaos causes concern and confusion in the sector.
+We discover why AI is becoming a priority.","The US government’s delays, implementations and suspensions of trade tariffs have sparked global confusion and sent the food and beverage industry into crisis management mode.
+
+“The uncertainty surrounding President Trump’s tariffs, coupled with ongoing labour shortages, are creating significant pressure on food and beverage businesses,” says Georgie Thomas, managing director of technology platform for food wholesalers, Choco.
+
+Added to this, manufacturers are grappling with rising production costs and spiralling commodity prices, resulting in ever-tightening margins.
+
+For wholesalers and distributors, the tariffs on imported goods will increase costs for internationally-sourced products like fruits, vegetables, and beverages. These higher costs will cut profit margins and could result in increased prices for consumers. This is particularly true of small and mid-sized businesses that lack the purchasing power of larger operations. Distributors are also facing disruptions to their supply chains, as changes in import prices and availability of goods leads to inventory challenges. This is already delaying deliveries and impacting stock levels.
+
+And manufacturers could feel the effects of Trump’s tariffs from consumers too. As food prices rise, consumers will likely reduce spending, particularly in price-sensitive categories such as alcoholic drinks, luxury food items and, sweets and snacks.
+
+All this, Thomas says is leading companies to increasingly turn towards artificial intelligence (AI) as a solution to streamline operations and maintain profitability.
+
+## F&B accelerating switch to AI?
+
+AI offers a critical advantage in the current economic climate by enabling businesses to automate tasks that don’t require human intervention.
+
+“By offloading these repetitive processes to AI, companies can free up their employees to focus on more impactful work, like nurturing customer relationships and driving sales,” says Thomas.
+
+This shift is especially important as businesses face rising costs from tariffs and ongoing labour shortages.
+
+## AI costs rising
+
+While adoption of AI is likely to increase under Trump, his tariffs will make the technology more expensive. This is because the cost of AI-reliant technologies such as server and data centre parts from supplier countries including Taiwan (32%) and South Korea (25%), will rise.
+
+However, even this won’t slow the adoption of AI, says Jason Snyder, chief technology officer at Momentum Worldwide.
+
+“They’ll speed up the scramble. Scarcity drives adoption and AI will feel more inevitable than ever,” he says. “The irony here is by making interest infrastructure more expensive, tariffs validate the value of AI. If companies are willing to pay more to access compute and GPU, it means that AI is essential, not optional.”
+
+## AI already reshaping food and beverage
+
+Though still in its infancy, AI is has already had a dramatic effect on the food and beverage industry.
+
+It’s advancing and accelerating scientific research, designing new products and their branding, streamlining stock management, and supporting regenerative agriculture through the evolution of green technology. It’s also improving the consumer experience through functions such as product recommendations.
+
+AI tools are improving forecasting accuracy, enabling companies to better predict demand, optimise supply chains, and manage inventory. This is crucial at a time when the current tariff turmoil is sparking supply chain concerns across the world. This also helps to reduce food waste, saving money and supporting sustainability.
+
+AI is also advancing food safety by improving contamination detection, ensuring product consistency, and optimising shelf life, another essential benefit as the tariff debacle places supply chains at risk and threatens global trade.
+
+## The future of AI in food and beverage
+
+AI’s potential to revolutionise food and beverage is limitless.
+
+Its greatest potential lies in automated food preparation, advanced consumer insights, and the rise of AI agents, explains Choco’s Thomas.
+
+AI also has potential to gain deeper consumer insights by analysing large amounts of data on consumer preferences and behaviours.
+
+“This will allow food and beverage companies to personalise experiences even further, whether through tailored recommendations, marketing adjustments, or product development based on emerging trends,” says Thomas.
+
+Additionally, he predicts that AI agents – autonomous systems capable of executing tasks and making decisions – will begin to take on more responsibilities within food and beverage operations. These agents can manage tasks including order management, overseeing inventory, and even interacting with customers.",www.foodnavigator.com,2025-04-11,13,Manufacturers prioritising AI integration as Trump creates global chaos,article,0.01054456016,36,115,117.9058824
+https://www.foodnavigator.com/Article/2025/04/23/nestle-and-ofi-enter-into-global-partnership/,true,Reports on a specific real-world event (partnership between Nestlé and OFI) with news-style reporting,Nestlé and OFI enter into global partnership,"Food and beverage giant Nestlé, and food ingredient supplier OFI, have launched a global agroforestry partnership.","Food and beverage giant Nestlé has today announced plans to partner with ingredient supplier OFI (Olam Food Ingredients) to cut carbon emissions and combat deforestation in cocoa production.
+
+Under new plans, spanning Nigeria, Côte d’Ivoire and Brazil, approximately 25,000 farmers will be supported in transitioning to climate-smart farming, over a five-year period.
+
+*“*People are at the heart of our climate actions,"" says Darrell High, cocoa plan manager at Nestlé. “We’re working with OFI** **to help farmers transition to climate-smart farming practices. By supporting a move towards a more regenerative food system, we can continue to build a more responsible cocoa supply chain and progress towards our shared climate goals for 2030 and beyond.”
+
+The carbon footprint of all transitioned farms will then be monitored until 2055, with OFI’s carbon experts estimating that carbon emissions will be reduced by 1.5 million tonnes over the next 30 years.
+
+The project aims to cultivate more than 72,000 hectares of agroforestry, as part of a move towards regenerative agriculture. This includes planting an estimated 2.8 million trees, which will be third-party verified and monitored, to ensure they’re growing to comply with the project’s objectives.
+
+## Making cocoa sustainable
+
+The ambitious project supports Nestlé’s Cocoa Plan and 2050 Net Zero targets, as well as contributing towards OFI’s Cocoa Compass sustainability ambitions.
+
+“We’re addressing climate challenges, by putting farmers at the centre of the solution,” says Andrew Brooks, global head of cocoa sustainability at OFI. “Collaborating closely with cocoa communities, we can support farmers in adapting and mitigating climate change and help strengthen the supply of sustainable cocoa ingredients.”
+
+## What does the project involve?
+
+Works are already underway across all three project locations – Nigeria, Côte d’Ivoire and Brazil.
+
+Farmers are taking part in training and educational exercises to help them become more “forest-positive” by focusing on the benefits of agroforestry and carbon capture.
+
+#### Key components include:
+
+#### Training on climate-smart agricultural practices:
+
+Farmers are receiving training on sustainable farming techniques, including good agricultural practices, such as planting shade trees amongst cocoa. They’re also learning how to better manage crop residues, such as composting and mulching cocoa pod husks, to improve soil health and help reduce GHG emissions.
+
+#### Empowering farmers to become environmental stewards:
+
+Training on wider environmental and sustainability issues, including those related to the African Regional Sustainability Standard (ARS) and European Union Deforestation Regulation (EUDR) is also provided. This is designed to give farmers a deeper understanding of the landscape and “empower them to become stewards of their environment”.
+
+#### Financial incentives for farmers:
+
+Participating farmers are also being incentivised, through financial rewards, to plant and maintain forest trees, encouraging active participation and commitment to the partnership goals.
+
+#### Measuring the effectiveness of carbon capture:
+
+By promoting reforestation and carbon capture, the partnership aims to enhance biodiversity and improve soil health, contributing to a more sustainable and resilient cocoa supply chain. Data will be analysed using OFI’s proprietary tool AtSource Digital Footprint Calculator.",www.foodnavigator.com,2025-04-23,1,Nestlé and OFI enter into global partnership,article,0.008816836963,28,122,117.9058824
+https://www.foodnavigator.com/Article/2025/03/28/codex-alimentarius-explained/,false,"This is an explanatory article about Codex Alimentarius, not reporting on a specific news event",Codex Alimentarius: The guidelines shaping global food safety policy,The Codex Alimentarius shapes global food policy around the world. Everyone needs to understand it.,"What standard is used when countries are defining their food safety policies? When multinational companies such as Nestlé are developing products, what standards do they comply to?
+
+The Food and Agriculture Organisation’s (FAO) Codex Alimentarius applies globally, both to national food safety policies and the products of multinationals.
+
+## What is the Codex Alimentarius?
+
+The Codex Alimentarius, or ‘food code’, is a set of guidelines, standards, codes of practice and ‘miscellaneous texts’ aiming to protect consumer health and facilitate fair practice in the food trade.
+
+The Codex Alimentarius contains a wide range of texts which relate to food commodities and food safety, explains a Codex Alimentarius secretariat spokesperson. These include many thousands of numerical levels for food additives, for contaminants, and for residues of pesticides and veterinary drugs. It also covers, more broadly, hygiene and labelling requirements.
+
+These guidelines often form the basis of both policy and business. For example, one text on food safety management, broadly known is ‘HACCP’, is widely used by food businesses globally, and many countries have it written into their national legislation.
+
+The standards within the Codex are set by the Codex Alimentarius Commission (CAC), which has 188 member states and one member organisation (the European Union). A country can become a member if it’s a member of either the FAO or the World Health Organisation (WHO).
+
+## Is the Codex Alimentarius mandatory?
+
+The FAO’s guidelines are strictly voluntary, explains the person, although they can become mandatory if written into national legislation.
+
+However, World Trade Organisation (WTO) rules do encourage members to harmonise national regulations to such international standards. The WTO’s sanitary and phytosanitary (SPS) agreement specifically identifies Codex standards as the international benchmark to food safety, meaning that national regulations compliant with them are considered to meet this agreement. Codex standards can be referenced in a food trade dispute.
+
+If WTO-member countries want to legislate standards more rigorous than those of the Codex, they may be asked for scientific justification.
+
+## How often is it updated?
+
+Members of the commission, according to the FAO person, continually make sure that it remains up to date, based on evolving science and the work of the FAO and WHO.
+
+“It is thus up to Members to identify the need to update Codex texts as new scientific or other relevant information becomes available.
+
+“[The Commission] meets every year to discuss the work that has been agreed within the Codex subsidiary committees that have met over that year. That work may involve the development of a new text, or it may involve the revision of an existing text. If [the Commission] agrees with the work that has been sent to it by those committees, the new text, or the revision, will then be added to the Codex Alimentarius.”",www.foodnavigator.com,2025-03-28,27,Codex Alimentarius explained,article,0.007860485176,24,108,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/canned-beer-imports-face-25-tariff-in-the-us/,true,Reports on a specific real-world event (tariff on beer imports) with news-style reporting,Canned beer imports face 25% tariff in the US,"Brewers are trying to understand the new rules, which will see some beer imports face a levy of 25%","Trump’s ‘Liberation Day’ tariffs set a baseline 10% tariff on imports, but it appears beer will be treated differently.
+
+That’s because beer is covered in ‘Annex 1 on aluminum derivative products’.
+
+Beer and empty aluminum cans are both specified on the annex, with tariffs starting at 12.01am EDT on Friday, April 4.
+
+However, brewers have been left uncertain as to which products will be covered by the new rules.
+
+## Beer, or just beer in cans?
+
+Imports of beer to the US topped $7.5bn in 2024, according to US Census Bureau data. Mexico makes up the majority of that (at $6.3bn), although a number of European beer brands are also popular.
+
+Cans make up just under 40% of imported beer, although the Brewers Association, the organization representing small and independent breweries, questions if the wording of the notice suggests whether tariffs will apply to all beer, not just cans.
+
+Constellation Brands is one of the most significant importers of Mexican beer into the US: with brands such as Corona and Modelo. BeverageDaily has reached out to the company for comment.
+
+## European brands
+
+Belgium is the largest exporter of beer in the EU, closely followed by Germany and the Netherlands.
+
+The US is European brewers’ second most important export market for beer in both volume and value terms.
+
+The US tariffs are concerning to Europe’s 10,000 breweries, says the Brewers of Europe, the trade organization representing the sector.
+
+And the question of whether the tariff covers cans or all beer is important, as cans make up a relatively small proportion of Europe’s beer exports (around 20%).
+
+“We are currently seeking further clarity on the exact products captured by this new announcement,” says a statement from the Brewers of Europe this morning.
+
+“Brewing is a key driver of growth, investment and employment on both sides of the Atlantic and a major part of people’s lives on both continents.
+
+“With value chains that stretch from the farmers grafting in the fields to the hardworking staff in the bars, it is critical to de-escalate and work towards a solution that cuts tariffs on beer and thus benefits consumers, workers and businesses in both the EU and the US.”",www.foodnavigator.com,2025-04-03,21,Canned beer imports face 25% tariff in the US,article,0.00700921433,27,109,117.9058824
+https://www.foodnavigator.com/Article/2025/03/31/zoe-food-app-launches-upf-health-scale-to-calm-consumers/,true,Reports on a specific event (launch of Zoe's UPF scale) with news-style reporting,UPF ‘risk scale’ launched by Zoe to tackle ‘scaremongering’,A new UPF food scale has been launched by health and nutrition app Zoe to help tackle consumers' growing UPF concerns,"Quietly, the trailblazing health app Zoe has worked on and launched its own UPF scale to help stamp out consumer “scaremongering”.
+
+The new scale flies in the face of the existing Nova classification system and scuppers a variation on the tool currently being researched by big pharma owner the Novo Nordisk Foundation.
+
+Presented in the UK House of Lords this month, Zoe’s new Food Risk Scale poses “not all UPFs are equally detrimental to health” and splits processed foods four categories.
+
+The four Zoe UPF risk categories are: no risk, low risk, moderate risk and high risk.
+
+Like the variation on the Nova system, under research by professor Susanne Bügel at the University of Copenhagen for GLP-1 drug maker Novo Nordisk, Zoe’s system classifies foods based on energy intake and the combination of ‘natural’ and ‘manmade’, “hyperpalatability” ingredients.
+
+## Next level Nova finally here?
+
+This leads to foods like unsalted butter and dark chocolate being considered ‘no risk’, while margarines, sliced white bread, milk chocolate and chicken nuggets are deemed ‘high risk’.
+
+Zoe chief scientist Sarah Berry said the scale would help prevent foods being demonised, saying “this scaremongering about everything on our shelves is going to kill us is wrong”.
+
+It would also help to “empower” consumers, allowing them to make informed choices about which of a selection of products they should buy.
+
+In a House of Lords Food, Diet and Obesity Committee debate, the report was widely welcomed as a pathway for the future of food.
+
+“It will help navigate the often confusing landscape of processed and ultra-processed foods to better understand the health risks associated with their consumption,” said the Earl of Caithness.
+
+Zoe’s future plan for the tool would include food products on the app being ranked using using the scale, with consumers able to take pictures of products and quickly receive feedback.
+
+However, while the development of the app has been hailed a positive for consumers, Lord Caithness slated the food industry and its lack of effort to take ownership of the UPF debate.
+
+## Zoe’s new UPF scale launched
+
+“They did not want to be asked difficult questions by the committee, so they refused to attend,” he said, adding a representative of the UK’s Food & Drink Federation (FDF) had responded to the committee’s UPF concerns by saying “the industry would of course act quickly”.
+
+To which, Lord Caithness told the committee: “Most of the industry has done the bare minimum. Let there be no misunderstanding: the food manufacturers are in it for profit, and ultra-processed food is the source of the biggest profits. Like the tobacco industry, they will fight all the way to delay change, regardless of whatever damage is done to our health in the process.
+
+Yet, an FDF spokesperson said the UK food industry believed dietary guidance for consumers should be based on “robust, scientific evidence as assessed by expert independent committees”.
+
+Such bodies had worked to consider the concept of UPFs and “believe the evidence is weak and should not be used in dietary guidance”.
+
+They condemned Zoe’s new scale, saying it would confuse consumers as it “contradicts government’s healthy eating advice”.
+
+They continued: “All additives that are used by food manufacturers are approved by the Food Standards Agency, who have robust processes in place to ensure that these are safe for us to eat and drink. It is irresponsible to state these ingredients are a high risk to health.”",www.foodnavigator.com,2025-03-31,24,Zoe food app launches UPF health scale to calm consumers,article,0.009244689954,34,124,117.9058824
+https://www.foodnavigator.com/Article/2025/04/23/demonising-plant-based-upf-foods-must-stop-as-theyre-healthy/,true,Reports on a specific topic (criticism of plant-based foods) with a clear point of view and supporting arguments.,UPF backlash against plant-based must stop or risk public health,"Questions are swirling about UPFs in meat and dairy alternatives, and headlines are decrying stabilisers in plant-based milks as the latest health hazard. Yet, it’s striking that processed meat products rarely face the same level of scrutiny. ","Demonising plant-based meat and dairy alternatives as extremely unhealthy ultra-processed foods (UPF) is dangerous and futile, as well as having potentially dire consequences for public health.
+
+Plant milks and meat alternatives face a higher degree of criticism in the UPF debate than any other category, argues Alex Robinson, CEO of environmental charity Hubbub.
+
+“It’s a double standard, there’s no like-for-like scrutiny between meat or dairy-based products as there is with plant-based,” he says.
+
+For example, a cheap meat-free sausage will be made using ingredients and processes that will see it classified as UPF under the Nova classification, he argues. But the same can be said for a cheap pork sausage containing ingredients like potato starch and diphosphates.
+
+## No criticism for sausages
+
+“But the meat sausage wouldn’t generate anywhere near the same level of alarm,” says Robinson.
+
+A recent Hubbub campaign to promote plant milk adoption faced opposition ranging from emulsifier anxieties to homophobic slurs directed at men for choosing plant-based.
+
+There are also additional concerns around condemning additives, not only in plant-based but also in traditional meat and dairy products.
+
+“Dairy products are fortified, for example,” says Robinson. “That fortification has been a huge public health win.”
+
+It is necessary to fortify foods, with governments in many countries advocating manufacturers do so to help reduce deficiencies in everything from vitamin D to iron and fibre.
+
+“If we go down the path to celebrate minimal ingredients, then we risk vilifying fortification and we’re picking the wrong battles. It will have a detrimental effect on public health and could lead manufacturers to make perverse choices,” warns Robinson.
+
+## Fighting against plant-based
+
+Behind the over weighted criticisms of plant-based food and drinks are, often, farmer-backed organisations fighting against the category, Robinson agrees.
+
+To combat this, the plant sector must adopt a coordinated response that “fights the misinformation” and “celebrates the good parts of plant-based options”.
+
+Plant-based food makers and brands need protecting against the misinformation or the sector risks permanent damage, such as reduced sales on the back of consumers believing the category is dangerous, he warns.
+
+Though the sector must also come to terms with the fact that it is sometimes being held up to “unhelpful and misleading standards”, says Robinson.
+
+For example, plant-based has to hit needs such as meat alternative, environmentally friendly, clean label and a host of other needs that a meat variant does not.",www.foodnavigator.com,2025-04-23,1,Demonising plant-based UPF foods must stop as they're healthy,article,0.008028536623,30,118,117.9058824
+https://www.foodnavigator.com/Article/2025/04/15/food-manufacturers-and-retailers-at-nutri-score-loggerheads/,true,Reports on a specific event (Nutri-score scheme) with news-style reporting,Europe’s Nutri-score war rumbles on as retailers back the scheme,The Nutri-score battle between manufacturers and retailers ramps up as supermarkets call for more labelling. What's going to happen with the Nutri-score scheme?,"Nutri-score’s future is on a knife edge following a European Commission (EC) climbdown to roll it out as a mandatory scheme across Member States last month. But food and drink makers have since been left in labelling limbo.
+
+While there was no commitment on a rollout, the EC also failed to clarify what the future of the voluntary scheme was and whether it could be scrapped altogether.
+
+An EC spokesperson reiterated previous comments on the organisation’s commitment to working with Member States and providing consumers EU-wide with safe and transparent information, when asked for an update on its Nutri-score position today (March 15).
+
+Such a move could be problematic for retailers and some manufacturers that have invested in Nutri-score, creating a Wild West of sorts when it comes to front-of-pack labelling rules and expectations.
+
+However, the EC’s apparent relaxed stance on Nutri-score’s future has emboldened many producers and manufacturers.
+
+“The Nutri-score system is a serious threat to Polish agriculture and food processing,” says president of the board of Poland’s National Union of Juice Producers Association, Julian Pawlak.
+
+“It is an unfair mechanism that strikes the foundation of the domestic food sector,” adds Pawlak and argues Nutri-score disadvantages the country’s natural products on the shelves because they do not meet the system’s “flawed criteria”.
+
+Near 30 of the country’s food and drink production and processing associations voiced concerns over EU supermarkets imposing the system on makers.
+
+Pressure from retailers to include Nutri-score labelling on products added to the weakening of the already threatened agri-food industries, believes the Polish Association of Beef Cattle Producers’ president Jerzy Wierzbicki.
+
+## Nutri-score puts producers at risk
+
+“Introducing mechanisms that unfairly favour highly processed products at the expense of natural, Polish food is a risk that we should not take – both from the point of view of the economy and the interest of society,"" he adds.
+
+Scientists have also criticised the system, calling for its overhaul or to be axed completely.
+
+“Beyond the scientific flaw of calories being harmful, this means energy density is scored negatively, which rewards foods with higher water and lower fat,” says director of the Food is Medicine Institute at Tufts University, Dr Dariush Mozaffarian.
+
+Some supermarkets are also part the cohort unconvinced by Nutri-score and are phasing the system out, with plans to drop it from shelves soon.
+
+Migros, one of Switzerland’s largest retail chains, is one such business saying ‘adieu’ to Nutri-score. Along with Nestlé, Migros was the largest company in Switzerland to opt into Nutri-score.
+
+Although not a Member State, but as a part of the European area of freedom, security and justice, and as a country that enjoys free trade with the bloc, Switzerland adopted the voluntary system.
+
+“The decision to drop it was made due to the limited benefit it provided to customers compared to the high costs involved in implementing and maintaining the system,” a Migros spokesperson says.
+
+“Despite its introduction three years ago, the Nutri-score remains relatively unknown and often misunderstood by consumers.”
+
+Instead, as part of a commitment to the “health of its customers”, the business will develop healthier product recipes with fewer additives, sugar and salt, says the spokesperson.
+
+“We also provide nutritional values per portion, including daily reference amounts, both online and on packaging where possible.”
+
+Though Nutri-score isn’t getting a bad rap from all retailers and manufacturers. While Danone removed some of its products from the system last year, Nestlé remains optimistic about Nutri-score’s future, as do several retailers including Lidl and Spanish supermarket chain, Eroski.
+
+## Praise for Nutri-score system
+
+“Since we implemented it, we have received positive reviews from consumers. It has enabled us to reformulate products in order to reduce the nutritional impact of calories and other nutrients that are less beneficial for public health‚” says the retailer’s director of health, sustainability and quality, Alejandro Martinez Berriochoa.
+
+Nutri-score’s simplicity and ease of use works for consumers who can quickly see whether a product, on the surface, is ‘good’ or ‘bad’ for their health, he adds.
+
+The system has increased the nutritional quality of its consumers’ overall shopping basket, he says and there are no plans to stop using Nutri-score in the business.
+
+Eroski is such an advocate of Nutri-score that Martinez Berriochoa believes it should be “compulsory for all products”.
+
+“We think that this single way should be Nutri-Score, since it is a system that has received support from numerous countries in the European Union, as well as from manufacturing and distribution sectors, and it has been proven with results that it works,” he says.
+
+The EC should go ahead with Nutri-score as it stands because critics would not be satisfied with any other system either, he argues, “since the products with worse nutritional profiles – due to their high content of calories, salt, sugar or fat – would also obtain a negative assessment, whatever the system used"".
+
+Dutch retailer Albert Heijn is also an advocate, believing the voluntary scheme helps its customers to make healthier choices, with no plans to stop or tone down its use across the business.
+
+“Rather, we are taking additional steps and expanding its use,” a spokesperson says. “For example, we have recently announced that we will apply Nutri-score to our entire product range, making it even easier for our customers to choose products with a better composition within the same product group.”
+
+Research in the country shows the scheme helps consumers make better choices, with one in three saying Nutri-score supports them daily and one in five using it when shopping.
+
+However, the EC has yet to – and may never – make Nutri-score mandatory. Though some retailers have taken it upon themselves to enforce Nutri-score labelling within their businesses.
+
+Last November, French retail giant Carrefour gave suppliers three months to label up and display Nutri-scores on their products. Some 5,000 Carrefour products had already adopted the scheme, but the retailer believes the full Nutri-score benefits can only be achieved if all products align.
+
+Manufacturers that don’t comply with Carrefour’s request will not be included in the company’s Alternative Better Eating tool on its website, nor would they be excluded from some special promotions.
+
+Last month the French Government also approved the decree for the new, stricter Nutri-score algorithm in France, giving manufacturers two years to make labelling changes. Nutri-score will remain voluntary in the country, but the Government is to undertake an assessment looking into the risks to artisanal products of French cultural heritage.
+
+But, with the EC not willing or unable to update its vision for the future of Nutri-score, its use across the EU remains fragmented, causing labelling problems for manufacturers.",www.foodnavigator.com,2025-04-15,9,Food manufacturers and retailers at Nutri-score loggerheads,article,0.01419222239,50,126,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/bakkavor-agrees-to-12bn-greencore-takeover/,true,Reports on a specific real-world event (merger) with news-style reporting,Food-on-the-move merger: Greencore to buy Bakkavor for £1.2bn,"Following an initial rejection on 17 March, in a strategic about-face, Bakkavor’s board is now ‘minded unanimously to recommend’ a revised offer.","Dublin-headquartered Greencore - a leading pre-packed sandwich maker - has agreed a landmark £1.2 billion acquisition of rival UK convenience food giant Bakkavor, just weeks after the London-based company publicly rejected a lower takeover offer. The deal marks a major turning point in the UK’s chilled food landscape, creating a new powerhouse with combined revenues of approximately £4 billion.
+
+The proposed merger comes at a time when the London Stock Exchange is witnessing a flurry of consolidation activity, driven in part by depressed company valuations. Greencore’s offer of 200 pence per share represents a 33% premium to Bakkavor’s closing share price of 151p on 13 March, the day of Greencore’s initial approach.
+
+## From rejection to recommendation
+
+Just two weeks earlier, Bakkavor had rejected the 189p per share bid, arguing the offer ‘significantly undervalued’ the FTSE 250-listed group. That stance seems to have softened following Greencore’s improved bid of 85p in cash plus 0.604 Greencore shares per Bakkavor share. The new offer - structured as a cash and stock deal - has prompted Bakkavor’s board to indicate it is now ‘minded unanimously to recommend’ the offer to its shareholders.
+
+Subject to shareholder and regulatory approvals, the deal would give Greencore shareholders a 56% stake in the newly combined entity, with Bakkavor shareholders owning the remaining 44%.
+
+## Strategic synergies & scale
+
+Greencore’s management has highlighted ‘substantial synergies’ across both organisations’ manufacturing, distribution, purchasing and administrative functions.
+
+The Irish company’s dominance in sandwiches is a natural complement to Bakkavor’s strength in readymeals, soups, salads and pizzas. Bakkavor’s extensive retail footprint – across the UK’s biggest retailers, including Tesco, Sainsbury’s, Marks & Spencer and Waitrose, along with international exposure, particularly in the US and China – will create a one-stop-shop for major grocers looking for scale, innovation and speed in their food-to-go supply.
+
+The combination promises to enhance operational efficiencies, streamline supply chains and unlock new product development opportunities. Importantly, Greencore is looking to improve employee career prospects through an expanded group footprint.
+
+## Activist pressure & market timing
+
+The agreement comes amid mounting pressure on Greencore to accelerate its turnaround and deliver higher shareholder returns. Hong Kong-based Oasis Management, the company’s largest shareholder, had previously called for faster execution on strategic priorities. The deal is likely to be viewed as a bold response. Greencore’s share price has climbed more than 40% in the past year, while Bakkavor’s has surged over 60%.
+
+But while the merger has clear financial and strategic benefits, challenges remain. Integrating two large and complex chilled food operations will require careful alignment across different corporate cultures, systems and production sites. Labour relations could also be a flashpoint. In November, Bakkavor experienced strike action over pay, resulting in supermarket shortages of key items like taramasalata. Any disruption in the combined group could have knock-on effects for supply reliability - critical in the ultra-competitive chilled convenience market.
+
+Additionally, navigating regulatory scrutiny - particularly around competition law - will be essential. The UK’s Competition and Markets Authority (CMA) is likely to take a close look at the merged group’s market share in categories like ready meals and sandwiches.
+
+## A new chapter in convenience
+
+If approved, the deal will create a dominant force in UK chilled convenience food and a formidable supplier to retailers looking to streamline sourcing amid continued inflationary pressures and evolving shopper habits. From office workers grabbing a quick lunch to families seeking premium ready meals, the new Greencore-Bakkavor entity aims to meet rising consumer demand for fresh, fast and flavourful food-to-go options.
+
+This acquisition also has global implications. Bakkavor’s operations in the US and China could provide Greencore with new international growth avenues at a time when UK food manufacturers are increasingly looking beyond domestic borders.
+
+The deal is in the ‘agreement in principle’ phase, but both companies appear aligned in vision and ambition. Assuming shareholder approval and regulatory clearance, the newly merged group could be operating as a single entity by the second half of 2025.",www.foodnavigator.com,2025-04-02,22,Bakkavor agrees to £1.2bn Greencore takeover,article,0.01091895742,28,113,117.9058824
+https://www.foodnavigator.com/Article/2025/04/17/price-hikes-hit-easter-eggs/,true,Reports on a specific real-world event (price hikes on Easter eggs) with news-style reporting,Price hikes hit Easter eggs as cocoa crisis cuts into chocolate,The cocoa price hikes of the past year have taken their toll on Easter egg prices.,"Earlier this year, cocoa prices reached record highs. Following a similar, but not quite as extreme, price hike in April last year, they reached $10.75 (€9.47) per kilogram on January 31.
+
+They have since reduced, though remain above 2023 levels. Nevertheless, the price pressure has started to impact consumers, and this at the most chocolatey time of the year: Easter.
+
+## Price hikes hit Easter eggs
+
+One of the most significant issues with price rises is consumer demand. While manufacturers can, in theory, pass prices on to consumers, they must balance this with the possibility that high prices will turn people off and reduce demand, therefore impacting their bottom line.
+
+This is less of a problem for “seasonal chocolate” than for ordinary chocolate, according to Margaux Laine, consultant at Euromonitor International.
+
+“Seasonal chocolate is a category where manufacturers have greater flexibility to adjust prices and pack sizes, as consumers tend to be less price sensitive compared to when purchasing more everyday categories like countlines,” she explains.
+
+This is because, unlike everyday chocolate bars, which are often at the counter at newsagents and are particularly “everyday” treats, Easter eggs are usually brought as gifts. Their status as a gift, says Laine, makes consumers more willing to spend.
+
+Even when not a gift, Easter products are “treated as a special indulgence tied to the occasion”.
+
+This has resulted in price hikes, as manufacturers feel that they can afford them. According to Euromonitor’s data, the price of Easter products from the five leading chocolate manufacturers, offered through March to mid-April, were, on average, 18% more expensive in 2025 than they were in 2024.
+
+## Why cocoa prices have risen
+
+Cocoa prices have been hit with a range of problems over the past two years. For example, swollen shoot disease has impacted crop yields, as have rising temperatures, in major producing countries Côte d’Ivoire and Ghana.
+
+Other factors have also played a role, such as Ghana’s illegal gold mining trade. The impact of the trade on the soil and water health of cocoa farms has hit yields.",www.foodnavigator.com,2025-04-17,7,Price hikes hit Easter eggs,article,0.0073151649,25,116,117.9058824
+https://www.foodnavigator.com/Article/2025/03/31/does-sweetener-sucralose-increase-appetite/,true,"Reports on a specific study and its findings regarding sucralose and appetite, presenting it in a news-like format.",Do sweeteners increase appetite?,Popular sweetener sucralose linked to increased appetite. We discover the science behind the claims.,"From sweets and soft drinks to sandwich spreads and breakfast cereals, sucralose (E955) is used in over 6,000 products worldwide, making it one of the most popular artificial sweeteners on the market.
+
+And such is its success, the global sucralose market is now valued at $3.73bn, with a projected CAGR of 5.3% over the next eight years (The Brainy Insights).
+
+But rather than helping consumers to lose weight, by replacing higher-calorie sugar, some researchers believe it could be contributing to the obesity epidemic by tricking the brain into thinking it’s still hungry.
+
+## Does sucralose increase appetite?
+
+A new study, conducted by researchers at the Keck School of Medicine USC, reveals that consuming sucralose activates the hypothalamus more than sugar does. The hypothalamus is the part of the brain that helps regulate appetite and body weight.
+
+The research, published in Nature Metabolism, also found that sucralose changes how the hypothalamus interacts with other brain areas, including those involved in motivation.
+
+## How was the study on sucralose conducted?
+
+The research team, led by director of the USC Diabetes and Obesity Research Institute Dr Kathleen Alanna Page, posed the questions:
+
+- Do sweeteners actually help with weight control?
+- How do sweeteners affect the body and brain across different individuals?
+
+Page and her team conducted a randomised study to measure how sucralose influences brain activity, hormone levels, and feelings of hunger. While past studies, mainly in animals or based on population data, have suggested a link between artificial sweeteners and obesity, few have directly tested how these sweeteners impact hunger in humans.
+
+The team tested how 75 participants responded after consuming water, a drink sweetened with sucralose or a drink sweetened with regular sugar. They collected functional magnetic resonance imaging (fMRI) brain scans, blood samples and hunger ratings before and after participants consumed the drink.
+
+They found that sucralose increased hunger and activity in the hypothalamus, especially in people with obesity. It also changed the way the hypothalamus communicated with other brain regions. Unlike sugar, sucralose did not increase blood levels of certain hormones that create a feeling of fullness.
+
+“If your body is expecting a calorie because of the sweetness, but doesn’t get the calorie it’s expecting, that could change the way the brain is primed to crave those substances over time,” explains Dr Page.
+
+The team also analysed the effects sugar consumption had on the brain, finding it led to increases in blood sugar and the hormones that regulate it, including insulin and glucagon-like peptide 1 (GLP-1).
+
+“The body uses these hormones to tell the brain you’ve consumed calories, in order to decrease hunger,” says Dr Page. “Sucralose did not have that effect and the differences in hormone responses to sucralose compared to sugar were even more pronounced in participants with obesity.”
+
+Page and her colleagues also observed differences by sex, observing that female participants showed greater changes in brain activity than male participants, suggesting sucralose affects men and women differently.
+
+The researchers have now begun a follow-up study that explores how calorie-free sweeteners affect the brains of children and adolescents, who consume more sugar and sugar substitutes than any other age group.
+
+They also highlight that long-term studies are required to understand how sucralose affects the brain over a longer period of time.
+
+## WHO advice on sweeteners
+
+In 2023 the World Health Organization (WHO) advised against the use of non-sugar sweeteners to lose weight. The recommendation came after researchers were unable to find a link between the consumption of sweeteners and long-term body fat reduction in either adults or children.
+
+“Replacing free sugars with NSS does not help with weight control in the long term. People need to consider other ways to reduce free sugars intake, such as consuming food with naturally occurring sugars, like fruit, or unsweetened food and beverages,” said Francesco Branca, director for nutrition and food safety at the WHO.
+
+He doubled down on his rejection of non-sugar sweeteners saying they, “are not essential dietary factors and have no nutritional value”.
+
+And that wasn’t the first time sweeteners had come under scrutiny. A study published in August 2022 found that consumption of saccharin and sucralose could elevate blood sugar levels.
+
+Source: Non-caloric sweetener effects on brain appetite regulation in individuals across varying body weights
+
+Published online: 26 March 2025
+
+DOI: 10.1038/s42255-025-01227-8
+
+Authors: Sandhya P Chakravartti, Kay Jann, Ralf Veit et al.",www.foodnavigator.com,2025-03-31,24,Does sweetener sucralose increase appetite?,article,0.01063389596,38,120,117.9058824
+https://www.foodnavigator.com/Article/2025/04/07/sugars-not-so-sweet-dilemma-the-bitter-reality-of-heat-stress/,true,Reports on a specific real-world issue (heat stress impact on sugar production) with news-style reporting,Sugar’s not-so-sweet dilemma: the bitter reality of heat stress,"On paper, the global sugar industry is enjoying a sweet spot. Worldwide production is increasing year-on-year, nearby sugar futures have bounced back from pandemic lows, and a healthy appetite for biofuels and natural sweeteners is propping up demand","On paper, the global sugar industry is enjoying a sweet spot. Worldwide production is increasing year-on-year, nearby sugar futures have bounced back from pandemic lows, and a healthy appetite for biofuels and natural sweeteners is propping up demand.
+
+Yet sugar insiders are far from bullish. Why? Global trade’s dark clouds aren’t helping. Brazil, for example, the world’s largest sugar producer, is bracing itself for possible US-imposed agricultural tariffs. Talk of a US ban on candy and sugary drinks deepen the disquiet.
+
+Away from the headlines, however, the global sugar industry is facing a more pernicious challenge: heat stress. With every year now seemingly the “hottest year on record”, heatwaves and extreme weather events are fast becoming the norm for major sugar producers like Brazil, Thailand, and India.
+
+The threat to sugar is twofold. First, there’s the damage of heat stress to the crop itself. Sugarcane thrives on sunshine, but too much heat impedes photosynthesis, reduces transpiration, and triggers various negative biochemical reactions. The result: a dramatic drop both in plant growth and in sucrose content.
+
+## What threats face sugar production?
+
+Exacerbating these environmental stresses is the disruption that global heating has on rain patterns. Sugarcane is an especially thirsty plant; just one kilogram of sugar can require anything up 2,500 litres of water. Too much water, on the other hand, and “moisture stress” kicks in.
+
+In short, with longer dry periods and more intense rainfall both on the horizon, sugar finds itself in the eye of an ugly climatic storm.
+
+Threat two relates to those working in the sector. With summer temperatures often soaring above 40°C (104°F) in many sugar-producing countries, worker health is in very real jeopardy. In fact, nearly one third of sugar workers already experience unsafe working conditions, with the number projected to increase along with the rise in global temperatures.
+
+The physiological impacts of heat stress are chilling. Research on sugarcane cutters in Thailand reveals an alarming combination of health complications, from headaches and muscle cramps to dry skin, swelling, and even fever. Separate research in Mexico and Central America adds the risk of kidney dysfunction sometimes resulting in premature death.
+
+Can the bitter reality of heat stress be addressed? In the short term, partially.
+
+## How can sugar production be helped?
+
+For plant health, steps like improved irrigation, better water management, and crop rotation help blunt the worst effects of today’s changing weather. Drought and flood-resistant varieties also hold out hope. In a similar way, providing water, rest, and shade for workers is a simple yet critical step to protect them from the punishing heat and keep them safe and healthy.
+
+Bonsucro is committed to improving worker safety and food security in the sugarcane sector, one of the world’s largest agricultural industries through certification and its Standard which ensures adherence to strict health and safety standards across the sugarcane supply chain.
+
+But to avoid heat stress turning sugar’s long-term future sour, more needs to be done to tackle the root cause of the problem: namely, harmful emissions being pumped into the atmosphere.
+
+The sugar industry has a critical role to play here; so reducing fertilizer use, fossil fuel combustion, residue burning, and the like. So too must other sectors. If not, the fallout won’t be limited to sugar – it’ll affect us all.",www.foodnavigator.com,2025-04-07,17,Sugar’s not-so-sweet dilemma: the bitter reality of heat stress,article,0.008322865133,25,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/alternatives-to-glp-1-injections-super-glp-1-supplement/,true,"Reports on the launch of a new supplement, a specific product, in a news-like format.",‘GLP-1-boosting’ supplement launched as drug alternative,"What happens to weight when you come off GLP-1 drugs? It can be regained, but a new supplement claims to be an alternative in the market","Purporting to be an injection-less and medication-less alternative to traditional GLP-1s, and with no side effects, supplement maker Elénzia lays out bold claims about its Control product.
+
+Claiming to naturally stimulate the same metabolic pathways as GLP-1s like Ozempic, Elénzia’s Control supplement has been developed using a “science-led” formulation combining “clinically proven ingredients and essential metabolic nutrients”.
+
+Its makeup “helps regulate blood sugar, enhance satiety and support liver function, offering a natural alternative for those looking to manage cravings, energy and weight loss”.
+
+## GLP-1 boosting ingredients
+
+Ingredients include the lemon bioflavonoid, eriomin, and milk thistle extract, siliphos. Each chosen to provide support for the liver and thyroid.
+
+Blood glucose medications already on the market “set people up for disappointment”, as they focus solely on weight loss, says Elénzia innovation manager and nutrition scientist Alexander Pilawski.
+
+“Weight gain is just a symptom, not a cause. Control takes a different approach, supporting the metabolism at its core and targeting organs that need extra support,” says Pilawski.
+
+Studies showed the supplement provides a 22% increase in GLP-1 levels, leading to fewer cravings and glucose spikes. The same data also showed an 11% decrease in insulin resistance.
+
+Within three months, near a quarter of prediabetic participants saw a reversal in their condition with no lifestyle changes.
+
+Scientists behind the supplement believe it offers consumers a safer alternative to traditional GLP-1 drugs, but without concerns over side effects.
+
+## A sustainable weight management solution
+
+They also claim it provides a sustainable, long-term solution to hunger and weight management.
+
+The supplement launches as food and drink manufacturers seek to launch products to support consumers coming to the end of their GLP-1 prescriptions.
+
+With most, consumers tend to use GLP-1s for six to 12 months, but once they’re off the drug it is easy for the results to be reversed, as appetite suppression can deplete from day three.
+
+As a result, manufacturers are exploring food and drink options to help consumers stay fuller for longer, including those higher in lean proteins and fibres.",www.foodnavigator.com,2025-04-02,22,Alternatives to GLP-1 injections: super GLP-1 supplement,article,0.007554015865,28,120,117.9058824
+https://www.foodnavigator.com/Article/2025/04/01/cultivated-dinosaur-meat-lands-on-shelves-in-food-tech-first/,true,"This is an April Fool's Day joke, not a factual news report.",Cultivated dinosaur meat hits the market in food tech first,"In a ground-breaking alternative protein industry development, scientists have successfully cultivated real dinosaur meat from fossilized DNA","In a groundbreaking alternative protein industry first, scientists at NeoCarnis have successfully cultivated real dinosaur meat from fossilised DNA.
+
+Utilising advanced lab-grown meat technology, the genuine prehistoric protein was grown after scientists discovered and extracted usable DNA from a brontosaurus fossil, held in a Netherlands natural history museum.
+
+The protein has been in secret development for several years and was finally launched onto supermarket shelves across Europe today, following novel food approvals last month.
+
+## Novel food approvals granted
+
+Approvals in the US and other countries are currently in progress, NeoCarnis founder and CEO Jack Noake says.
+
+Dubbed “the most exotic meat on the market”, a range of products including DinoBites and Jurassic Jerkies can now be found in some of Europe’s biggest retailers.
+
+“Cultivated dinosaur meat is juicier than beef, leaner than chicken and has a distinct umami taste that makes it a perfect alternative in many dishes,” claims Noake.
+
+Investment was received from several backers and banks, though Noake is preparing to take the company through a second funding round, to scale-up and launch production facilities in other target markets.
+
+“Dinosaur meat doesn’t transport as well as more traditional options,” he explains. “Freezing it can damage the cell structure and impact taste, though we have come up with a system to limit this damage, product quality is better when it’s chilled only.”
+
+Currently operating from a secret facility in Spain, Noake says there are plans to launch more manufacturing sites in Europe and further afield.
+
+## Healthy and planet-friendly meat
+
+As well as its exotic unique selling point, Noake, who has a background working in food science and engineering for some of the world’s biggest food companies, says the product is better for the environment too.
+
+“There are no farms, there’s no animal cruelty and the protein is also low in fat and high in vitamins and minerals, so it really does hit all the key metrics consumers are looking for. It’s the perfect meat product.”
+
+However, critics have slammed the launch as “gruesome” and “horrific”, claiming it puts the traditional meat industry and livelihoods at risk. It was also argued NeoCarnis’ production processes go against the natural order.
+
+“Dinosaurs are extinct for a reason,” says a European Meat Council spokesperson. “Extracting DNA and making meat from an animal that lived millions of years ago is irresponsible, especially as there is so much great, naturally-farmed produce in the EU.”
+
+### Happy April Fool's Day
+
+We got you!
+
+This was our opportunity to have a little bit of fun on April Fool's Day and we hope you enjoyed the joke.
+
+However, there is a serious note to the joke which is the food-tech sector is currently buzzing with activity and it's a real possibility dinosaur meat could be on the table at some point in the future.
+
+Here are a few other high-profile (and sometimes unbelievable) food technologies that are changing the landscape:
+
+- The human heart has a 'sweet tooth'
+- Fermented yeast egg replacer
+- Squeezing palm oil from black soldier flies
+- Fruit that doesn't drop from trees
+- Incoming: billions of food tech investments
+
+Is your business a budding food tech start-up or a small company creating new possibilities and opportunities in food and drink? If yes, then we want to hear from you.
+
+The Europe heats for the Global Future FoodTech Awards 2025 are now open and you could be the next winner.",www.foodnavigator.com,2025-04-01,23,Cultivated dinosaur meat lands on shelves in food tech first,article,0.009126886593,34,117,117.9058824
+https://www.foodnavigator.com/Article/2025/04/08/mondelez-international-latest-news/,false,"This page is a collection of news snippets about Mondelez International, not a single news article.",Latest Mondelēz International news,See the latest updates on Mondelēz International.,"From mergers and acquisitions to market updates, from new products to new trends, here is all the news on snacking giant Mondelēz International.
+
+2 April 2025: **Addressing UPFs ‘not main focus for food majors’ like Mondelēz and Ferrero**
+
+Companies are instead focusing on HFSS, says industry association head.
+
+27 March 2025: **Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges**
+
+Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy
+
+26 March 2025: **Mondelēz sales expected to grow despite cocoa woes**
+
+Pricing in chocolate and growth in emerging markets could be a boon for the snacking major.
+
+19 March 2025: **How Mondelēz International is using AI to maximise product innovation**
+
+From production and supply chain optimisation, to marketing and consumer engagement, AI transforming the confectionery sector. Here’s how.
+
+18 February 2025: **Snacking is the new self-care: Mondelez report reveals why consumers can’t stop munching**
+
+The Oreo maker’s latest State of Snacking report reveals more consumers than ever are turning to snacks for emotional support. But is this a lasting shift in eating habits, or just a clever rebrand of emotional eating?
+
+5 February 2025: **Mondelēz International predicts trauma as cocoa prices set to rise**
+
+The snacking multinational predicts a traumatic period ahead, despite just landing a positive full-year earnings report.
+
+29 January 2025: **Why big food like Mondelēz and Unilever are obsessed with India**
+
+India is a chocolate box of opportunity for global food and beverage manufacturers. Its mix of youth, a booming middleclass and rising disposable incomes is an especially delicious recipe irresistible to FMCG corporates hellbent on growing revenues and profits
+
+12 December 2024: **Hershey rejects Mondelēz’s acquisition bid**
+
+The Hershey Trust has rejected Mondelēz International’s second attempt to acquire confectionery giant Hershey, citing the offer as too low.
+
+10 December 2024: **Mondelēz’s Hershey interest is a defensive move against Mars Kellanova**
+
+Mondelēz International’s rumoured bid for The Hershey Company would create a big business, but would it be big enough to counter the potential threat of a dominating Mars Kellanova?
+
+9 December 2024: **Mondelēz explores Hershey acquisition**
+
+The Oreo and Ritz brand owner is reportedly eyeing a gamechanging acquisition of The Hershey Company
+
+9 December 2024: **Mondelēz International’s share earnings cut as cocoa costs predicted to rise**
+
+Hope for a cocoa price slump is dwindling as commodity analysts predict a price-boosting run on the brown stuff.
+
+9 December 2024: **Mondelēz International appoints new European president**
+
+Global confectionery giant Mondelēz International has announced its new executive vice president and president for Europe.
+
+30 October 2024: **Mondelēz International joins Unilever and Danone with strong Q3**
+
+Confectionery and snacking giant Mondelēz International has driven revenues and profits above expectations, through higher volume sales as both Unilever and Danone also showed this month.
+
+7 October 2024: **What Mondelēz International will do with Urban Legend doughnuts**
+
+Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
+
+1 October 2024: **Mondelēz International snaps up stake in ‘healthier’ doughnut brand**
+
+Mondelēz International has backed a fresh doughnut and pastry business that boasts custom-designed and patented air frying technology that significantly reduces sugar, fat and calories.
+
+23 September 2024: **Mondelēz International buys Chinese cakes and pastries business**
+
+Confectionery giant Mondelēz International has snapped up a majority stake in a Chinese cakes and pastries business to further tap the country’s $3bn bakery category.
+
+10 September 2024: **Mondelēz Snackfutures’ head on staying attractive to investors**
+
+He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
+
+6 September 2024: **Mondelēz hints cocoa cost positivity as it hikes product prices**
+
+Mondelēz International bosses have cautiously signalled further cocoa pricing stability while at the same time the sweets and snacks giant prepares to push higher prices across its products.
+
+21 August 2024: **Snack strategy: Mondelez highlights affordability, portion control and variety as key drivers for AMEA market - WATCH**
+
+Snacking giant Mondelez says affordability, portion control and portfolio variety as important growth drivers for the AMEA snacking industry in an era when consumers have become increasingly fastidious about their spending.
+
+14 August 2024: **What’s hot in confectionery? New Product Development from Mondelēz and Bazooka Candy**
+
+From Cadbury’s ‘fast start’ on Christmas to a pop-up return of the Caramac, meet the latest confectionery launches disrupting the industry
+
+29 May 2024: **Mondelēz International fined by EU for anticompetitive practices**
+
+Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?
+
+6 May 2024: **Mondelēz is hungry for snacks innovation: What’s its VC arm looking for?**
+
+When Mondelēz International searches externally for savoury snack and confectionery innovation, what kinds of start-ups is it looking for?
+
+19 April 2024: **Mondelēz International under investigation: What is parallel trade?**
+
+In 2021, the European Union opened up a formal investigation into Mondelēz International for allegedly restricting parallel trade. What is parallel trade? And how can it harm competition?",www.foodnavigator.com,2025-04-08,16,Mondelēz International: Latest news,article,0.01161284686,82,131,117.9058824
+https://www.foodnavigator.com/Article/2025/03/26/mondelez-has-bright-future-says-morgan-stanley/,true,Reports on a specific event (Morgan Stanley's analysis of Mondelez) in a news-like format.,Mondelēz sales expected to grow despite cocoa woes,"Morgan Stanley, a major investment bank, has given Mondelēz International's stock an 'overweight' rating, indicating growth potential. ","Multinational snacking company Mondelēz International, which owns chocolate brands Milka, Toblerone, Lacta and Cadbury, recently predicted a 10% fall in adjusted earnings per share (EPS) in its recent full-year earnings report for 2024.
+
+However, its woes may be short-lived. After a one-year low in share price following the report, Mondelēz stock has rallied to similar levels seen in November 2024, before the major cocoa price spike.
+
+Now, investment bank Morgan Stanley has given Mondelēz stock an ‘overweight’ rating, suggesting the company’s stock has strong potential in the future.
+
+## Chocolate portfolio will drive growth
+
+Morgan Stanley expects Mondelēz topline growth to accelerate in the near term. Perhaps counterintuitively, this will be driven by its chocolate portfolio.
+
+This is because of Mondelēz’s strong position in Europe. In Europe, the company holds 17% of branded market share in chocolate, behind only Ferrero. This, believes Morgan Stanley, will allow it to weather cocoa inflation.
+
+This is also reflected by a ‘buy’ rating from TD Cowen, which said in a report that Mondelēz is likely to be successful due to Europe’s greater elasticity (the level demand can recover after price changes) in chocolate.
+
+Pricing may also be a boon for Mondelēz. The bank suggests that Mondelēz has shown it can implement pricing actions better than its peers, particularly important at a time where food price inflation is so rampant.
+
+The company also operates in areas which have “relatively low” private label penetration, compared with its peers. This means that it can maintain its premium pricing as it doesn’t have as many cheaper private label products, which are currently increasing in popularity, snapping at its heels.
+
+As Mondelēz’s chocolate portfolio is so heavily based in Europe (60% of mix), where sales tend to be more resilient to pricing actions than in North America, Morgan Stanley predicts that the portfolio will weather inflationary pressures better than expected.
+
+Despite troubles connected to cocoa inflation, Morgan Stanley expects Mondelēz to accelerate organic growth in the near term.
+
+## Focus on emerging markets projected to buoy growth
+
+Additionally, Mondelēz’s focus on emerging markets, predicts Morgan Stanley, will set it in good stead against competitors. This is because emerging markets are, in many cases, growing much faster than developed ones.
+
+Its category growth, the bank says, has consistently outpaced its peers within its respective geographies, which have focused on slower-growing developed markets. This trend, according to Euromonitor forecasts, will continue.
+
+In these markets, category growth is supported by rising populations and increasing disposable incomes as these countries get richer. Conversely, in Europe growth is slower and, in some cases, populations are declining.
+
+Furthermore, the snacking sector itself has grown faster in emerging economies (8%) than in developed ones (6%). This gap is, according to Euromonitor, expected to widen to 10% and 4% by 2029.",www.foodnavigator.com,2025-03-26,29,"Mondelēz has bright future, says Morgan Stanley",article,0.00865612892,30,116,117.9058824
+https://www.foodnavigator.com/Article/2025/04/02/prinova-invests-in-latam-with-aplinova-purchase/,true,Reports on a specific corporate action (Prinova's acquisition of Aplinova) in a news-like format.,Prinova invests in LatAm with Aplinova purchase,The purchase of the Brazilian company was driven by increasing consumer demand for functional ingredients,"Functional ingredients multinational Prinova Global has purchased Brazilian company Aplinova.
+
+The São Paulo-based company supplies speciality ingredients for food, beverage, supplements and personal care. Its current focuses include sugar reduction, natural flavours, and customisations for health and wellness.
+
+Prinova’s acquisition of the company is the latest stage in its growing presence in Latin America, following its purchase of Brazilian citrus oil processor Flavor Tec in 2023.
+
+The purchase aligns with increasing consumer demand for functional and healthy ingredients as well, according to Masaya Ikemoto, representative director and senior managing executive officer at Prinova parent company NAGASE Group.
+
+“The Brazilian ingredients market is increasingly important and Aplinova has long been one its key players, so we’re excited to bring them into the Prinova family,” says Prinova CEO Richard McEvoy.
+
+This is another big milestone on our growth journey, and a crucial step in our long-term mission to expand our global presence. Most importantly, it will bring significant benefits to manufacturers, both in the LatAm region, and across the world.""
+
+Prinova is a supplier of functional ingredients, including proteins, amino acids, sweeteners and vitamins.",www.foodnavigator.com,2025-04-02,22,Prinova invests in LatAm with Aplinova purchase,article,0.005705238855,19,108,117.9058824
+https://www.foodnavigator.com/Article/2025/04/03/how-trumps-liberation-day-impacts-global-dairy-markets/,true,Reports on a specific real-world event (tariffs) and its impact on global markets.,How Trump’s ‘Liberation Day’ tariffs impact global dairy markets,Effects on 10% flat tariffs and more on global dairy markets.,"The US imposed a flat 10% tariff on all imports – but some of its trade partners, including the EU and China, are facing steeper rates. The flat levy would not apply to Canada and Mexico, who are already subject to tariffs.
+
+The 10% tariff comes into force on April 5, 2025 (Saturday), with the higher rates kicking in from midnight on April 9.
+
+We look at how tariffs are likely to impact key dairy-producing global regions, including the EU, China, Australia and New Zealand.
+
+*This article was last updated on April 17, 2025.*
+
+## European Union (20%) - decreased to 10%
+
+The US has long had beef with the EU over geographical indications (GIs) for cheese. GIs – which encompass around 3,500 agricultural products, wines and spirit drinks – are a type of trade mark and a way for European producers to promote their regions’ cultural heritage.
+
+The designations also mean US cheesemakers cannot call their products ‘feta’ or ‘gorgonzola’ on the EU market because these terms are reserved for use by regionally-made cheeses.
+
+A decade ago, the EU caused a stir with US cheesemakers by wanting to restrict the use of terms such as parmesan on US-made cheese, too. And the bloc has pushed for such protections in trade negotiations with other countries, such as India.
+
+EU’s politics has been seen as hostile by some US trade groups. The Consortium for Common Food Names, a non-profit that advocates the rights of producers to use common names, says the EU has been ‘a leading offender of the rights of common name food and beverage producers. The US Dairy Export Council says the issue ‘is about more than just lexicon. “If Europe secures exclusive use of feta, parmesan, gorgonzola, asiago and other common cheese names, it could reduce consumption of US cheese 21% over 10 years and cost US dairy farmers a cumulative $59bn,” the organization estimates.
+
+### Why GI designations matter
+
+The European Commission says GI recognition enables consumers 'to trust and distinguish quality products while also helping producers to market their products better'. Geographical indications comprise PDO (protected designation of origin); PGI (protected geographical indication), and GIs (geographical indications).
+
+Sales of GI agrifood and drink products generate close to €75bn ($81.5bn) for the bloc, with around €15bn coming from exports to non-EU destinations.
+
+The US, China and Singapore are the main destinations for EU GI products.
+
+Source: Study on economic value of EU quality schemes, geographical indications (GIs) and traditional specialities guaranteed (TSGs)
+
+But the European Dairy Association has said EU cheese does not directly compete with US products and represent a small part of the cheese industry in the States.
+
+Alexander Anton commented: “EU dairy exports - most notably cheese - account for less than 2% of total US domestic consumption. These cheeses serve a very unique market segment in the US, offering choice and excellence to the US consumers, and therefore do not compete directly with American dairy products.
+
+“Not only have the US and the EU the largest bilateral trade and investment relationship and the most integrated economic relationship in the world, but the overall (goods & services) US-EU trade balance is basically in an equilibrium – this is an ideal basis for a prosperous trade relationship.
+
+“A trade dispute between the US and the EU therefore is clearly in the lose-lose category.”
+
+He added the timing could not be worse.
+
+“Our sector is already under enormous pressure from China’s anti-subsidy investigation and ongoing global market challenges. Now, US tariffs risk compounding that crisis.
+
+The trade body has urged the European Commission to respond strategically. “Trade policy must be smart, not punitive,” Anton added. “Dairy is not the problem here using it as a pawn only creates new problems on both sides of the Atlantic.”
+
+**Ireland** – a major dairy and whiskey exporter – is also bracing for the impact of tariffs. Ireland exported 11% of its food and drink products to the US, generating €1.9bn, with whiskey (€900m) and dairy (€830m) accounting for 91% of the total followed by pork (€23m), beef (€8.8m) and seafood (€3.8m).
+
+The Irish Farmers Association (IFA) expects products such as Kerrygold butter to be impacted. “Kerrygold is now the second best-selling butter brand in the US, where we sent almost €500m worth of product in 2024,” said IFA in a statement. “The market accounts for about 7.5% of our total dairy exports.
+
+“The fact that New Zealand only has a 10% tariff for dairy products and the UK only has a 10% tariff on drinks, while the EU will have 20% tariffs, will leave us at a competitive disadvantage against some of our biggest competitors in these two sectors.”
+
+On April 9, the US announced it was suspending for 90 days the tariff imposed on the EU; with the bloc deciding in return to also pause counter-tariff measures and seek to negotiate with its largest partner for exports (a 20.6% share).
+
+### Tariffs ‘a bargain for EU’ as ‘firm hand’ should correct ‘distortive trade policies’
+
+While some US dairy organizations such as the IDFA have urged against prolonged tariff wars (more on that later), other corners of the industry have reacted positively to the US administration’s retaliatory tariffs.
+
+Gregg Doud, president and CEO of the National Milk Producers Federation, which represents two thirds of commercial dairy farms in the US, called the 20% levy on EU dairy ‘a bargain’.
+
+“We are glad to see the administration focusing on long-time barriers to trade that the EU and India have imposed on our exports,” Doud said. “In fact, 20% reciprocal tariffs are a bargain for the EU considering the highly restrictive tariff and non-tariff barriers the EU imposes on our dairy exporters.
+
+Echoing the sentiment, Krysta Harden, president and CEO of the US Dairy Export Council, said the tariffs could yield positive results if ‘used as leverage to remedy the various trade barriers facing our exporters’.
+
+“A firm hand and decisive approach to driving changes is most needed with the EU and India to correct their distortive trade policies and mistreatment of American agriculture including both imbalanced tariff barriers and nontariff choke-points such as the misuse of Geographical Indications to block sales of our cheeses,” Harden added.
+
+At the time of writing, the EU’s response is still unclear, though European officials have said they would prefer to negotiate instead of apply reciprocal tariffs.
+
+In mid-April, the bloc is set to impose a package of countermeasures worth €26bn in response to US-imposed steel and aluminum tariffs; these EU measures match the scope of the US tariffs, valued at $28bn.
+
+## India (27%)
+
+India-US trade exceeded $125bn in 2024, with India’s dairy exports alone worth $181.49m, according to Indian think tank Global Trade Research Initiative.
+
+India’s exports to the US span 30 sectors, including six in agriculture. Dairy has a tariff differential value of 38.23%, the think tank estimated in February, making the industry particularly vulnerable to tariffs.
+
+According to USDEC, India’s dairy sector ‘is one of the most protectionist and actively works to avoid allowing imports to compete with their local production’.
+
+The US dairy industry has limited market access due to a combination of high tariffs and non-tariff trade barriers, from health certificates to religious reasons. Certain products, such as milk powder, butter and anhydrous milk fat, are also under quota allocations.
+
+As a result, India is only the 12th largest market for US dairy, with exports worth $52.67m shipped overseas. Commodities such as tree nuts, ethanol and cotton are what the US exports the most.
+
+On April 9, the Reserve Bank of India reported that consumer confidence strengthened in March, with households’ outlook firmly optimistic. The bi-monthly survey collects current perceptions and year-ahead expectations from around 6,000 consumers. Questions cover the economy, employment, spending and income across 19 major cities.
+
+“Pessimism on the prevailing employment situation eased in March 2025, while optimism about future job prospects remained strong,” the bank said.
+
+## New Zealand (10%)
+
+New Zealand’s dairy exports formed more than a quarter (29%) of all goods exports to the rest of the world in the year to December 2024. The country exported NZ$20.5bn worth of dairy during the period, with the US only its fourth largest export market for dairy, where it shipped NZ$980m worth of product.
+
+The majority of New Zealand’s dairy exports for the period went to China (NZ$6.4bn worth), Indonesia (NZ$1.08bn) and Australia (NZ$990m). The country’s three main dairy export commodities are milk powder (NZ$9.81bn), butter (NZ$4.64bn), and cheese (NZ$2.74bn).
+
+New Zealand restricts imports of US pork but has a long-standing FTA with the country with an average applied tariff rate of 1.4% for agricultural products in 2023.
+
+Agriculture minister Todd McClay remained upbeat in his response.
+
+“While these tariffs create additional costs that will largely be passed on to consumers, New Zealand is in a stronger position than many other countries, some who are facing higher tariff barriers,” he said. “This reinforces the importance of our work to create new trade opportunities and reduce barriers for our exporters in the EU, UK, UAE, GCC and most recently, India.”
+
+## Australia (10%)
+
+Australia is also facing the 10% flat rate, with the country’s US$3bn worth of beef exports singled out by US president Trump who highlighted Australia’s ban on fresh US beef imports in his speech.
+
+According to the latest US Foreign Trade Barriers report, the US continues to seek full market access for fresh US beef and beef products.
+
+Australia’s Red Meat Advisory Council noted that around six billion hamburgers consumed each year in the US are made from Australian beef - and tariffs will cost the US consumer an additional US$180bn per year.
+
+The organization’s chai",www.foodnavigator.com,2025-04-03,21,How Trump’s ‘Liberation Day’ tariffs impact global dairy markets,article,0.02396139268,83,109,117.9058824
+https://www.foodnavigator.com/Article/2025/03/26/rspo-certification-makes-farms-less-efficient-study-says/,true,Reports on a specific study and its findings regarding palm oil certification and efficiency.,Can RSPO certifications reduce efficiency?,"A new study suggests that RSPO certification can make a farm less efficient, both before and after the certification has been achieved. ","The certification for palm oil provided by the Roundtable on Sustainable Palm Oil (RSPO) is one of the food industry’s most prominent sustainability certifications.
+
+According to the RSPO, it had certified around 20% of global crude palm oil production as of 2022.
+
+Such certifications are an important part of reducing the impact of deforestation, which palm oil production has, historically, been linked to. They may also be useful in compliance with the upcoming EUDR.
+
+However, a new study by researchers from the University of St Gallen, Switzerland, suggests that there are downsides to such certifications.
+
+According to the study, RSPO compliance can reduce a plantation’s efficiency, both before and after certification has been achieved.
+
+## How is efficiency reduced?
+
+The study used satellite imagery from the European Space Agency (ESA) to analyse the efficiency levels of 144 palm oil plantations in Sabah, Malaysia, both before and after certification. It did this by measuring the plantations’ coverage.
+
+The study found that coverage on the plantations studied had decreased.
+
+Factoring in environmental conditions, such as vegetation health and groundwater availability, as control variables, the researchers came to believe that this loss of coverage was linked to the certification’s requirements.
+
+The certification’s criteria does not “explicitly” mandate a reduction in efficiency, stresses Nina Zachlod, one of the researchers. Nevertheless, “there seem to be hidden costs and … unintended consequences” to the regulation.
+
+For example, she suggests, environmental components such as the replanting procedures, and restrictions on how much one can use pesticides and fertilisers.
+
+Other studies carried out in Indonesia point to related negative externalities, explains researcher Charlotta Sirén.
+
+Not all plantations were equal. Efficiency decreased less, according to Zachlod, on the plantations directly owned by the palm oil companies than the ones that had been outsourced to a third party. These were also certified earlier.
+
+“They apparently are in a better position to mitigate these unintended consequences, probably because they can affect the decisions more clearly,” she explains.
+
+Research has not been done on whether the results seen here would carry over to other markets for palm oil, such as Indonesia, Thailand or Nigeria. Tt therefore cannot be said for certain.
+
+However, where conditions are similar, results are likely to be similar, suggests Sirén.
+
+“It’s important to remember that the RSPO is a universal thing,” she stresses.
+
+## The RSPO’s response
+
+However, the RSPO hit back at the findings, arguing the study did not compare RSPO Certified and non-certified concessions. This, the organisation claimed, made it impossible to determine whether the observations are truly linked to RSPO Certification.
+
+The study does not take into account oil palm age, an RSPO spokesperson said. “Oil palms have a productive lifespan of 25 years after which it becomes too tall to harvest efficiently. The research was limited to the state of Sabah, which has the highest area of oil palms above this age in Malaysia.”
+
+The Malaysian Ministry of Plantation and Commodities (KPK) has been urging companies to replant for quite some time to sustain productivity, and such efforts have been ongoing for years, the spokesperson said.
+
+Also, the study did not take into account business decisions affecting oil palm cover. For example, businesses may decide to remove low productivity oil palm on hilly terrain, in order to reduce input levels, the RSPO secretariat said.
+
+“It is highly unlikely that plantation companies would decide to remove mature oil palm cover without a proper reason and compromise overall productivity from a business perspective.”
+
+Researchers shared only an excerpt of the research with the RSPO before publication, rather than the finished piece, the secretariat claimed. The RSPO provided feedback to this with the caveat that excerpts did not provide “sufficient information” to provide comments, as they did not give a complete picture.
+
+### Palm oil alternatives
+
+There are two essential facts about palm oil. Firstly, it is used in a wide range of products in both food and cosmetics. Secondly, it is still, despite increasing scrutiny, linked to deforestation.
+
+Certifications such as the RSPO's are one solution. Another is finding alternative ingredients.
+
+One such ingredient is black soldier fly larvae. Recent research from the consultancy Tunley Environmental suggests that an alternative from this source could drastically increase efficiency, and thereby cut down on land use. For example, while an average palm oil plantation, according to the research, might produce 11.7kg per square metres per year using traditional techniques, black soldier fly larvae might produce around 275.9kg per square metres per year when using a 15-story vertical farm.
+
+One downside of this approach is lack of consumer acceptance surrounding food connected with insects, so there are other alternatives. Start-up Sun Bear Biofuture is producing a palm oil alternative through fermentation using agricultural sidestreams as a feedstock. The ingredient, according to its CTO Ben Williams, has a similar composition and functionality to the real thing. According to Williams, certified palm oil, while sustainable, is not viable in the long term because it can't meet growing market demand.
+
+Sourced From: Communications Earth and Environment
+
+‘Sustainable palm oil certification inadvertently affects production efficiency in Malaysia’
+
+Published on: 12 March 2025
+
+Doi: https://doi.org/10.1038/s43247-025-02150-2
+
+Authors: N. Zachlod, M. Hudecheck, C. Sirén & G. George",www.foodnavigator.com,2025-03-26,29,"RSPO certification makes farms less efficient, study says",article,0.01181326122,47,117,117.9058824
+https://www.foodnavigator.com/Article/2025/03/27/how-is-upf-food-classified-and-will-nova-be-updated/,true,Reports on a specific event (Novo Nordisk's UPF interest) with news-style reporting,Should big pharma Novo Nordisk’s UPF interest worry food?,"Nova 2.0 has been kicked into the reeds after nutritionists kicked up a stink, but Novo Nordisk seems adamant to develop a ""healthier"" UPF classification tool","As the ultra-processed food (UPF) conversation continues to bubble, external sectors like big pharma are looking to exert their power
+
+Nutritionists alongside food and drink industry heavyweights recently shouted down the development of a so called ‘next generation’ Nova classification system for UPFs.
+
+The reason? The project was backed by the Novo Nordisk Foundation, the controlling shareholder of the big pharma business famous for making diabetes and GLP-1 medicines like Ozempic.
+
+## The Nova UPF classification system
+
+The Nova classification system developed by Professor Carlos Monteiro from the University of São Paolo has long been criticised as it demonises foods that could be considered healthy.
+
+That’s one of the reasons why Novo began its ‘Nova 2.0’ project, which Monteiro slammed.
+
+After which, a letter of concern was sent to the business, with signatories including Nestlé and even UPF poster boy and Ultra-Processed People author Dr Chris van Tulleken, who called out a conflict of interest.
+
+Given Novo Nordisk “derives substantial profit from the treatment of diet-related diseases”, the letter read.
+
+It went on to highlight how “deeply problematic” it was that such an organisation with vested financial interests was funding a project to redefine the system that seeks to understand diet-related diseases.
+
+## Why a new Nova is needed
+
+Novo’s project lead, professor Susanne Bügel at the University of Copenhagen, was told by Monteiro not to use the term Nova in the title or objective of the project.
+
+“Do not refer to your project as an improvement or new version of the Nova classification. Do not suggest that your project has any connection with the Nova classification or its creators,” he said.
+
+But Novo’s research wants to rip up the Nova system and focus instead on “health rather than the production process”, said Bügel.
+
+So, will a new system be rolled out by big pharma Novo Nordisk or will the food industry and nutritionists get their way?",www.foodnavigator.com,2025-03-27,28,How is UPF food classified and will Nova be updated?,article,0.007469236969,29,124,117.9058824
+https://plantbasednews.org/lifestyle/health/dan-buettner-complex-carbohydrates/,false,"This is an article discussing dietary recommendations from an expert, not reporting on a specific event.",Longevity Expert Says Healthy Diets Should Include Plenty Of Carbs,"Author, producer, and plant-based advocate Dan Buettner has said that a healthy diet should include plenty of complex carbohydrates","Dan Buettner has said that a healthy diet should include plenty of complex carbohydrates.
+
+While certain diets recommend cutting down on carbs to stay healthy, Buettner has suggested that the problem is that the word carbs does not distinguish between nutrient-dense carbohydrates like lentils and less nutritious carbs like candy or cakes.
+
+The author, producer, and plant-based diet advocate shared a short video on Instagram earlier this month with an accompanying caption explaining his thoughts on the topic.
+
+“Carbs aren’t the enemy – the wrong carbs are,” wrote Buettner on Instagram. “While junk food gives carbs a bad name, the longest-living people thrive on complex carbs like beans, whole grains, and sweet potatoes.”
+
+Buettner has been researching longevity hotspots and Blue Zones for over 20 years, and his work has included books, *National Geographic* cover stories, and a TED Talk, as well as 2023’s Netflix mini-series *Live to 100: Secrets of the Blue Zones.*
+
+“We know beyond a shadow of a doubt that people who […] live the longest, that we can actually record, were eating mostly complex carbohydrates,” said Buettner. “But the problem is, the doughnuts and the cakes and the candies give carbohydrates a bad name.”
+
+While there’s no reason to avoid plant-based treats and candies all the time, something like a gummy candy offers quick energy but little else, while a portion of starchy sweet potato offers vitamins, minerals, protein, and fiber, even though each one is technically a carbohydrate.
+
+**Read more: ****The Best 5 Foods To Eat For Longevity, According To Plant-Based Doctors**
+
+## ‘You should be eating mostly complex carbohydrates’
+
+Carbohydrates are an important source of energy for the human body, and complex carbohydrates are generally considered an essential part of any healthy, well-balanced diet.
+
+The body breaks down carbs into glucose, which powers cells, tissues, and organs, including the brain. In fact, the brain alone requires around 500 calories per day to function properly, and it consumes around half of all the sugar-based energy in the body. Ideally, this sugar would come from nutrient-dense carbohydrates like vegetables, fruit, and grains.
+
+“So what should you be eating? About 70 percent of all your calories should be complex carbohydrates,” said Buettner. “You need fat; you also need protein, but you should be eating mostly complex carbohydrates if you actually want to live to 100.”",plantbasednews.org,2025-04-02,22,Longevity Expert Says Healthy Diets Should Include Plenty Of Carbs,article,0.03702740506,35,110,113.9076923
+https://plantbasednews.org/news/nutrient-packed-foods-plant-based-pregnancy/,false,"This is an informational article providing advice and recommendations, not reporting on a specific event.",5 Nutrient-Packed Foods To Help Power A Plant-Based Pregnancy,"If you're planning a plant-based pregnancy, these five nutrient-packed foods are a great addition to your diet.","At 36-weeks pregnant with her second child, Whitney English (known as Whitney E. RD on YouTube), a former entertainment news reporter in Los Angeles and the voice behind Predominantly Plant-Based, previously shared her top five food recommendations to help support a healthy plant-based pregnancy. In a YouTube video, English flips the usual script, focusing on what to add to a prenatal diet, rather than what to avoid.
+
+Eating a well-planned diet filled with a wide variety of nutritious foods is recommended for plant-based pregnancies, and English has identified five of her favorites. She eats all of these along with a diverse array of other plant foods to support her pregnancy. Each one delivers essential nutrients needed during pregnancy, from omega-3s to calcium to fiber. They’re also easy to prep, versatile, and often gentle on the stomach during those queasy first-trimester weeks.
+
+“Red meat, fish, and eggs aren’t on my list,” she says. “You can absolutely support a healthy pregnancy solely with plants.”
+
+Here’s a deep dive into the five foods English recommends, and why they earn a place on the prenatal plate.
+
+**Please note: This is intended as a guide only. You should always speak to your doctor about personal nutrition while pregnant**
+
+### 1. Chia seeds
+
+**A compact source of calcium, protein, and plant-based omega-3s**
+
+Chia seeds might be small, but they deliver huge nutritional benefits. Just a quarter cup provides around 25 percent of the daily recommended intake of calcium, which is especially important for those skipping dairy. They’re also rich in iron, plant-based omega-3s, and fiber.
+
+English points out their versatility: “It’s easy to consume in smoothies, oatmeal, or my favorite pregnancy snack: chia pudding.” They’re particularly useful for those experiencing food aversions, since they can be added to meals without altering taste.
+
+**Read more: ‘12 Mistakes New Vegans Make – And How To Combat Them’**
+
+### 2. Sprouted whole wheat bagels
+
+**A satisfying source of plant protein, iron, and fiber**
+
+Carb cravings during pregnancy are common, and bagels often top the list. English jokes, “If you’re pregnant and you’re not craving bagels and cream cheese, are you even really pregnant?” But her choice isn’t just about comfort. Sprouted whole grain bagels with cashew cream cheese bring more than satisfaction, they deliver key nutrients.
+
+“Sprouted whole grains not only serve to satisfy carby cravings but also pack in plant protein, fiber, and minerals like iron and zinc,” she explains. There’s even research showing that higher whole grain and fiber intake during pregnancy may reduce the risk of gestational diabetes.
+
+### 3. Tofu
+
+**A nausea-friendly protein with calcium to spare**
+
+For those struggling with nausea in the first trimester, tofu is a strategic choice. It’s mild in flavor, easy to digest, and loaded with plant-based protein. Plus, four ounces provide nearly half of the calcium needed daily.
+
+“Tofu is awesome because it’s nutrient dense, packing a lot of protein into a smaller amount of food,” English says. “Without seasoning, it’s really bland – which is actually beneficial when you’re nauseous.” She adds it to smoothies, acai bowls, homemade plant-based yogurt, and salads depending on the texture and trimester.
+
+### 4. Carrots
+
+**Rich in carotenoids and a secret weapon for picky eaters**
+
+Carrots offer more than vitamin A precursors – they might even influence a baby’s food preferences later in life. English highlights one study showing that babies exposed to carrot juice in utero were more likely to enjoy carrots when starting solids.
+
+“As a mother of a picky toddler, let me tell you, you want to do everything in your power to increase your child’s chance of being an adventurous eater,” she says. “And early exposure is key – as early as in utero.”
+
+### 5. Avocado
+
+**A creamy delivery system for folate, fiber, and healthy fats**
+
+Avocados round out English’s list thanks to their nutrient density and nausea-friendly texture. Rich in unsaturated fat, fiber, and folate, they’re a strong choice for any stage of pregnancy.
+
+“Avocados are loaded with healthy unsaturated fat, microbiome-supporting fiber, and folate – another vital nutrient for pregnancy,” she says. One of her go-to meals: avocado toast on sprouted whole grain bread, topped with pumpkin seeds.
+
+**Read more: ‘What I Eat In A Week As A Strong Vegan’**
+
+## A varied and nutritious plant-based diet is key
+
+English emphasizes that her list is far from exhaustive. “There are so many other foods out there that I recommend to support a healthy pregnancy – namely anything that fits in the category plant-based: legumes, nuts, seeds, whole grains, fruits and veggies.”
+
+She also reminds viewers that “no prenatal diet is going to be perfect,” which is why supplementation with a prenatal vitamin is important. For those seeking more detailed guidance, she directs viewers to her predominantly plant-based pregnancy guide.
+
+Grounded in science and lived experience, as both a registered dietitian and a mom, English’s message is clear: a well-planned plant-based diet can fuel pregnancy, no compromises necessary.
+
+*For more of Whitney English’s videos, visit her YouTube channel, Whitney E. RD*.",plantbasednews.org,2025-04-19,5,5 Nutrient-Packed Foods To Help Power A Plant-Based Pregnancy,article,0.05457594315,41,103,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/sticky-orange-ginger-cauliflower-tofu/,false,"This is a recipe, not a news article.",Sticky Orange And Ginger Cauliflower Tofu,This sticky orange and ginger cauliflower tofu is a high protein vegan dinner that's easy to make and tastes amazing,"This simple plant-based dinner brings together crispy tofu, tender cauliflower, and a sticky orange-ginger sauce that’s full of flavour. The tofu is coated in cornflour and nutritional yeast before baking or pan-frying, giving it a lightly crisp texture without needing much oil. Cauliflower adds a bit of bite and makes the dish extra nutritious.
+
+The sauce is made with fresh orange juice, garlic, and a small piece of grated ginger, plus a pinch of chili flakes for warmth. Maple syrup brings in a little sweetness, and the whole mixture is thickened with cornflour until it clings to the tofu and cauliflower just right. You can serve it with rice, noodles, or even in a wrap for something different.
+
+Thanks to the tofu, this recipe is a good source of protein, and everything in the sauce is made from everyday vegan-friendly ingredients. It’s a great one to add into your weekly rotation – easy to pull together and full of fresh, zesty flavour.
+
+**Read more: High Protein ‘Bubble Bagel Bites’**
+
+## Sticky orange and ginger cauliflower tofu
+
+### Ingredients
+
+##### Ingredients:
+
+- 400 g cauliflower
+- 1 tbsp olive oil
+- Salt and pepper
+
+##### Tofu:
+
+- 240 g firm tofu
+- 1 tbsp olive oil
+- Salt and pepper
+- 1 tsp cornflour
+- 1 tsp nutritional yeast
+- 1/2 tsp of each oregano and garlic granules
+- Pinch of chili flakes
+
+##### Orange ginger sauce:
+
+- 1 small piece of ginger
+- 2 cloves or garlic
+- 250 ml orange juice (2 oranges approximately)
+- 1 tbsp olive oil
+- Pinch of chili flakes
+- 1 tbsp maple syrup
+- Salt and pepper
+- 1 tsp cornflour
+
+##### Serve with:
+
+- Basmati rice
+- Spring onions
+- Sesame seeds
+- Fresh coriander leaves
+
+### Instructions
+
+- Cut the cauliflower into small florets and add them into a large mixing bowl, with olive oil and season with salt and pepper.
+- Place them in a baking tray on a single layer and let aside.
+- Cut the tofu into 0.5cm slices and add them into the mixing bowl, along with all the tofu ingredients and carefully mix them.
+- Add the tofu slices next to the cauliflower, on a single layer (if your tray is small, use a second one) and bake in a preheated oven at 180°C for 30-35, turning them half way through.
+- Remove the skin of the ginger and garlic and grate them or finely cut them.
+- Juice the oranges and set aside.
+- In a wide pan on a medium heat, add the olive oil, along with a chili flakes and toast them for few seconds, before you add the ginger and garlic.
+- Saute for a couple of minutes, stirring occasionally – be careful not to burn them – them add the orange juice, maple syrup, salt and pepper.
+- Lower the heat and simmer for 5-8 minutes.
+- In a small bowl add the cornflour along a tablespoon of water and mix it well to fully combine.
+- Add the cornflour slurry into the orange sauce and mix to combine.
+- Once the tofu and cauliflower are ready, add them into the sauce and coat them.
+- Serve with basmati rice, sesame seeds, slices of spring onion and few coriander leaves.
+
+*This recipe was republished with permission from Natlicious Food. You can view the original recipe here*.",plantbasednews.org,2025-03-31,24,Sticky Orange And Ginger Cauliflower Tofu,recipe,0.02896090196,26,110,113.9076923
+https://plantbasednews.org/lifestyle/health/secret-vegan-health-products/,false,"This is a lifestyle article promoting specific vegan health products, not a factual news report.",The Secret Vegan Health Products That No-One Is Talking About',A new video from YouTuber John Kohler of OkRaw is shining a light on plant-based health products rarely seen in stores.,"A new video from YouTuber John Kohler of OkRaw is shining a light on plant-based health products rarely seen in stores. Reporting from Natural Products Expo West 2025 in Anaheim, California, Kohler explores the latest innovations in vegan, organic, and minimally processed health foods.
+
+Expo West is the largest natural products trade show in the US, bringing together more than 3,000 exhibitors and tens of thousands of attendees from around the world. While many brands showcase flashy, vegan convenience foods, Kohler is on a mission to uncover the quiet, nutrient-dense alternatives. “This isn’t about trendy snacks — it’s about true health,” he says in the video.
+
+From wild-harvested superfoods to fermented probiotics and whole food-based supplements, Kohler spent days walking the floor to find some of his favorite plant-based health products. Here are some of his standout picks. To see the full list, watch the full video on OkRaw’s YouTube channel.
+
+**Read more: Recipe Developer Shares Meal Prep Vegan Breakfast With 40g Of Protein**
+
+## Raw, date-sweetened chocolate
+
+Chocolate sweetened with whole food ingredients like dates can offer a healthier alternative to sugar-laden bars. Windy City Organics’ Rawmio line stone-grinds cacao nibs and dehydrated dates at low temperatures to preserve nutrients. Kohler describes it as “the only truly raw vegan healthy chocolate bar you’ll ever find.”
+
+## Sprouted nut butters with functional add-ins
+
+Nut butters made from sprouted nuts and blended with ingredients like cinnamon and dates can offer enhanced digestibility and flavor. Kohler highlights the almond butter with cinnamon and date from Windy City Organics, saying, “This stuff is insane… some of the best nut butters money can buy.”
+
+## Plant-based collagen alternatives
+
+New plant-based options are offering real, pre-formed collagen from sources like hibiscus. Windy City Organics now offers a vegan collagen extracted from hibiscus grown in Laos. “This is true vegan collagen… it’s better absorbed than animal collagens,” Kohler says.
+
+## Fermented probiotic shots
+
+Probiotic-rich beverages can support digestion and gut health. Keeper Lab’s coconut kefir shots contain 100 trillion CFUs and 36 probiotic strains. “You can be a trillionaire by drinking the Keeper Lab,” jokes Kohler.
+
+## High-polyphenol sprouted grains
+
+Grains like Himalayan tartary buckwheat are rich in polyphenols that may aid your immune system. The sprouted version from Big Bold Health contains up to 350 times more polyphenols than regular buckwheat. Kohler adds it to smoothies, calling it “the healthiest grain I’ve found.”
+
+## Wild-harvested omega-rich nuts
+
+Canary nuts from Indonesia are wild-harvested, high in omega-3s, and packed with minerals like magnesium. Kohler says they are “super nuts” that “literally melt in your mouth.”
+
+## Raw vegan caviar
+
+Abafina’s raw vegan caviar is made from chia seeds, seaweed, and blueberry powder, offering a unique plant-based alternative to traditional fish eggs. Kohler calls it “amazing,” noting that it contains 700 percent more omega-3 than salmon.
+
+## Fermented coconut yogurts
+
+Canadian brand Kefir Cult produces coconut kefir with 42 trillion CFUs per serving. The plain version contains no added sugars and supports gut microbiome diversity. Kohler praises its high bacterial count and smooth taste.
+
+## Organic food-based B12 yeast
+
+A new nutritional yeast from Maroquin Organics offers the world’s first organic, non-fortified food source of B12. Unlike most yeasts which are fortified, this version is grown specifically to contain B12. “This is a gamechanger,” says Kohler. “Just 12 grams meets your daily requirement.”
+
+Kohler emphasizes that many of these products are not widely available in stores yet but can be found online. “I really try to diversify my diet even eating wild foods,” he explains. For full product details, sourcing links, and more vegan finds, watch the full Natural Products Expo West 2025 recap on OkRaw’s YouTube channel.
+
+**Read more: Academy Of Nutrition And Dietetics Updates Position On Vegan Diets: What It Really Says**",plantbasednews.org,2025-03-30,25,The Secret Vegan Health Products That No-One Is Talking About',article,0.04594936615,34,105,113.9076923
+https://plantbasednews.org/culture/new-documentary-vegan-ultrarunner-paul-youd/,false,Reports on a specific event (documentary about a runner) with factual details.,New Documentary Follows 'Incredible' 87-Year Old Vegan Ultrarunner Paul Youd,An upcoming short film will follow 87-year-old vegan runner Paul Youd as he attempts to complete 100 ultramarathons before his 100th birthday,"An upcoming short film will follow 87-year-old vegan runner Paul Youd as he attempts to complete 100 ultramarathons before his 100th birthday.
+
+*More Like Paul* is directed by Damian Sciberras of Short Stop Films, a Devon-based impact filmmaker who has been working on the documentary for the past two years.
+
+In an Instagram post featuring the first-look trailer for *More Like Paul*, Sciberras described Youd as “incredible,” and said the upcoming film will be a “life-affirming documentary about resilience, purpose, and the power of leading by example – at any age.”
+
+Youd will need to average approximately six “ultras” per year to meet his target of 100. Sciberras recently told the Bloody Vegans Podcast that Youd has completed about 20 so far.
+
+**Read more: ****New Film Merges Art, Disability, And Animal Rights – How To Support ‘Liberty’**
+
+## ‘I’m as healthy as I’ve ever been’
+
+Youd is an experienced runner and fundraiser, and completed a 31-mile (50km) ultra-distance marathon in March to raise money for animal rights charity Viva!. Advocacy group Running On Plants – which offers advice and challenges for people looking to learn about plant-based running – has supported Youd’s efforts. He is also a member of Vegan Runners.
+
+“I want to do as much as I can for the animals,” said Youd in the trailer. “People use the word ‘compassionate,’ but I prefer the word respect. You should respect the life of an animal.”
+
+Speaking to the *BBC*, Youd said that he felt “no pain” from his previously debilitating osteoarthritis after adopting a vegan diet 20 years ago. Several studies indicate that following a plant-based diet can reduce inflammation, manage joint pain, and promote longevity.
+
+Youd completed his first ultra in 2021, the 62.1-mile (100km) Devon coast-to-coast, and is also challenging himself to do one million press-ups before he turns 90 years old. He completes at least 1,000 every three days and passed the 650,000 mark in 2023.
+
+“I’m as healthy as I’ve ever been, I’m as fit as I’ve ever been, and I am living my best life,” said Youd. “I’m on no meds, and I want to keep going as long as I can.”
+
+**Read more: ****The Longevity ‘Superfood’ That Could Extend Your Life**",plantbasednews.org,2025-04-20,4,New Documentary Follows 'Incredible' 87-Year Old Vegan Ultrarunner Paul Youd,article,0.03571454381,33,115,113.9076923
+https://plantbasednews.org/category/lifestyle/,false,"This is a category page for lifestyle content, not a specific news article.",Lifestyle - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-23,1,Lifestyle - Plant Based News,article,0.02049829938,1,120,113.9076923
+https://plantbasednews.org/category/veganrecipes/dinner/,false,"This is a recipe category page, not a news article",Vegan Dinner Recipes - Plant Based News,"Vegan and plant-based dinner recipes for quick and easy meals, or extravagant dairy-free, egg-free, and animal-free dinner parties.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-22,2,Vegan Dinner Recipes - Plant Based News,article,0.01861936579,1,120,113.9076923
+https://plantbasednews.org/category/news/celebrities/,false,"This is a category page, not a single news article.",Celebrities - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-10,14,Celebrities - Plant Based News,article,0.0222573175,1,120,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/lasagna-roll-ups/,false,"This is a recipe, not a news article.",Try These High Protein Lasagna Roll Ups,"Try these vegan lasagna-roll ups for an easy and high protein meal. The recipe uses lentil ground beef, spinach, and kale pesto","These lasagna roll ups from Halle Burns’ *CALL ME VEGAN* are a fresh take on classic comfort food. You roll up lasagna noodles instead of layering them, so each one becomes its own little flavor-packed bundle. They bake quickly, and you can eat them right out of the oven. No waiting, no fuss.
+
+The filling is a mix of lentil ground “beef,” chopped spinach, and vegan mayo. It’s creamy, hearty, and easy to mix. Once you roll up the noodles, you dip them in a simple milk-and-flour mix, then coat them with seasoned breadcrumbs for extra crunch. Bake until golden and crispy on the outside.
+
+You can top each roll with oil-free marinara, kale pesto crumble, or both. The inside stays soft and savory, while the outside gets crunchy. It’s a great mix of textures in every bite. The best part? You can make extra and freeze them for later. Just pop a few in the oven when you’re short on time. These roll ups work for lunch, dinner, or even as a party dish. They’re simple to make, and look just as good as they taste.
+
+**Read more: Easy Crispy Rice Salad With Crunchy Green Vegetables**
+
+## Lasagna roll ups
+
+### Ingredients
+
+- 1 batch 2 cups lentil ground beef or 2 cups store-bought plant protein of choice
+- 2 cups firmly packed bagged spinach leaves finely chopped
+- ⅓ cup homemade vegan mayo or store-bought vegan mayo
+- 1 cup unsweetened almond or oat milk
+- ⅔ cup all-purpose flour
+- ½ cup Hal’s Everything Seasoning or vegan seasoned bread crumbs
+- ½ cup panko bread crumbs
+- 8 lasagna noodles cooked, run under cold water, and patted dry
+- Cooking spray
+- 1 cup Kale Pesto Crumble made with 1 cup extra-virgin olive oil or 2 cups of your favorite jarred marinara sauce, warmed
+
+##### Hal’s Everything Seasoning
+
+- 1 cup nutritional yeast
+- 1 cup panko bread crumbs or gluten-free panko bread crumbs
+- 2 tablespoons onion powder
+- 2 tablespoons garlic powder
+- 2 tablespoons dried parsley
+- 2 tablespoons dried oregano
+- 2 tablespoons dried basil
+- 2 tablespoons poppy seeds
+- 2 tablespoons sesame seeds
+- 1 tablespoon fine sea salt
+- 1 tablespoon white pepper
+- 1 teaspoon red pepper flakes
+
+##### Kale Pesto Crumble
+
+- 2 cups packed kale leaves
+- 1 cup roasted and salted pumpkin seeds
+- ¼ cup packed fresh basil leaves
+- 1 garlic clove coarsely chopped
+- 1 tablespoon fresh-squeezed
+- lemon juice or white vinegar
+- ¼ teaspoon red pepper flakes
+- ¼ teaspoon onion powder
+- ¼ teaspoon fine sea salt
+- ½ to 1 cup extra-virgin olive oil
+
+### Instructions
+
+- Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.
+- In a medium bowl, stir together the cooled Lentil Ground Beef, spinach, and mayo until smooth.
+- In a shallow bowl, whisk together the unsweetened almond milk and flour. On a plate, combine the Hal’s seasoning and panko.
+- Lay out a noodle flat and spread the surface with 2 to 3 tablespoons of the lentil mixture. Roll up the noodle and dip the entire roll in the milk-flour mixture to coat it.
+- Then put it on the plate with the seasoning and spoon the mixture over it to coat the roll. (If you roll it in the seasoning, it’ll start to get clumpy.)
+- Transfer the roll to the prepared sheet pan and repeat with the remaining noodles and filling.
+- Lightly coat the rolls with cooking spray.
+- Bake until the crust is golden, 15 to 20 minutes. Top each roll with 2 tablespoons of Kale Pesto Crumble or ¼ cup marinara sauce, or both! Enjoy.
+
+#### Hal’s Everything Seasoning
+
+- In a blender or food processor, combine the yeast, bread crumbs, onion and garlic powders, parsley, oregano, basil, poppy and sesame seeds, salt, white pepper, and pepper flakes and pulse until the mixture turns into a fine powder.
+- Store in an airtight container or lidded mason jar for up to 4 months.
+
+#### Kale Pesto Crumble
+
+- In a blender or food processor, combine the kale, pumpkin seeds, basil, garlic, lemon juice, pepper flakes, onion powder, and salt. Pulse until a crumbly mixture forms.
+- Stream ½ cup of the oil into the blender or food processor with the blade running for kale crumble. For a saucier pesto, continue to stream in the remaining ½ cup oil (1 cup total).
+- Store in a jar or airtight container in the fridge for up to 3 days.
+
+*Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.*
+
+**Read more: This Naked Niçoise Salad Is Completely Vegan**",plantbasednews.org,2025-03-30,25,Try These High Protein Lasagna Roll Ups,recipe,0.03698988462,29,113,113.9076923
+https://plantbasednews.org/veganrecipes/snacks/dairy-free-herb-butter/,false,"This is a recipe, not a news article.",Homemade Dairy-Free Herb Butter,"This dairy-free homemade herb butter is flavorful, easy to make, and great for bread, roast potatoes, and other dishes.","This dairy-free herb butter recipe by Alessandro Vitale from his cookbook *Low Waste Kitchen *is simple, quick, and super versatile. Made with fresh herbs, lemon zest, and plant-based butter, it’s perfect for spreading on warm bread, melting over veggies, or adding a pop of flavor to pasta, soups, or sauces. The mix comes together in just 15 minutes and is put into a log shape for easy storage.
+
+It’s a great way to dress up a plain plant-based butter and make the most of whatever herbs you have on hand — chives, parsley, dill, or tarragon all work well. You can keep it in the fridge for up to two weeks or freeze it for up to three months, so it’s ready whenever you need a flavor boost. Whether you’re building a sandwich, roasting potatoes, or making a quick sauce, this herb butter adds an easy, aromatic upgrade to your meals.
+
+**Read more: How To Make Vegan Yogurt At Home**
+
+## Herb butter
+
+### Ingredients
+
+- 10 g (¼oz) fresh herbs (e.g. chives, parsley, dill or tarragon), roughly chopped
+- 1 tsp lemon zest
+- 250 g (9oz) plant-based butter
+- Salt optional
+
+### Instructions
+
+- Mix In a bowl, mix the chopped herbs with the lemon zest and butter until fully incorporated. Taste and season with salt if desired.
+- Shape and chill Place the herb butter mixture on a piece of biodegradable cling film, and roll tightly to form a log. Chill until firm.
+- Storage Store the herb butter in the refrigerator for up to 2 weeks. For longer storage you can freeze it for up to 3 months.
+
+*This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025*.
+
+**Read more: How To Make This ‘Magical Mushroom’ Hummus**",plantbasednews.org,2025-03-25,30,Homemade Dairy-Free Herb Butter,recipe,0.02484523028,27,113,113.9076923
+https://plantbasednews.org/category/news/alternative-protein/,false,"This is a category page for news articles, not a single news article.",Alternative Protein - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-13,11,Alternative Protein - Plant Based News,article,0.02464280177,1,120,113.9076923
+https://plantbasednews.org/lifestyle/food/homemade-vegan-chicken/,false,"This is a lifestyle article reviewing vegan recipes, not a factual news report.",I Tried Making Vegan Chicken from Scratch – Here's What Happened',YouTuber Sarah Sullivan recently shared the results of her attempting two to make two homemade vegan chicken recipes from scratch,"If you’ve ever stood in the meat-free aisle at the supermarket, debating between vegan chicken strips and soy curls, you’re not alone. Vegan chicken has become one of the most popular plant-based meat alternatives around — but what many people don’t realize is that you can make it yourself at home. Sullivan, the creator of *Sarah’s Vegan Kitchen* on YouTube, recently tested two homemade “chicken-style” seitan recipes and documented the process from start to finish.
+
+Sullivan has been sharing approachable vegan recipes and cooking inspiration online for years. Known for her honest, relatable videos and thorough testing, she’s built a loyal audience of home cooks looking for tasty, no-fuss meals. In her latest video, she set out to answer one question: is it worth making your own vegan chicken from scratch?
+
+## The vegan chicken recipes
+
+She started with a recipe from the *Full of Plants* blog, which uses vital wheat gluten, tofu, and young green jackfruit to create a tender, shreddable texture. “It was very, very soft,” Sullivan said of the dough, noting she had to tweak the recipe by adding extra vital wheat gluten to get the right consistency. Once cooked in her Instant Pot, the result was a delicate, moist seitan that shredded beautifully. She used it for BBQ pulled sandwiches and was impressed by the result. “It was really, really good,” she said, adding that the jackfruit flavor came through slightly but didn’t bother her when paired with strong sauces.
+
+The second recipe, *Chickwheat*, comes from the *Avocados and Ales* blog. It relies on chickpeas and aquafaba (the liquid from canned chickpeas) instead of jackfruit or tofu, along with miso and spices for a savory kick. The method for developing the dough was completely new to Sullivan: blending the seitan in a food processor. “It ended up working so, so well and I don’t think I’m ever gonna make seitan a different way ever again,” she said.
+
+**Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’**
+
+The chickwheat seitan was firmer, more structured, and ideal for slicing. Sullivan used it in chicken noodle soup and a vegan chicken salad — and was blown away by the results. “It sliced really, really beautifully and the texture is super similar to Tofurky,” she noted, adding that it also held up better in broth than many store-bought vegan options.
+
+Her partner Eric agreed. After trying the chickwheat chicken salad, he said: “You could convince anyone that’s chicken salad, really.” They both agreed it had a “shreddy” texture and rich flavor, especially compared to soy curls or Gardein.
+
+So, which was better? Sullivan said it depends on the dish. The jackfruit-based recipe works well for softer, shredded textures in saucy meals, while the chickwheat is best when you want slices or firm chunks. But the winner for her? “The chickwheat is definitely going to my regular rotation,” she said, already dreaming up new spice blends and variations for hot dogs or deli slices.
+
+If you’re curious to try homemade vegan chicken, both recipes are worth exploring — and with a little time and a food processor, you might just skip the store-bought stuff for good.
+
+*Find more of Sarah Sullivan’s recipes and plant-based tips on her YouTube channel*.
+
+**Read more: ‘The 6-Step Plan That Helps Me Maintain A Balanced Diet’**",plantbasednews.org,2025-04-05,19,I Tried Making Vegan Chicken from Scratch – Here's What Happened',article,0.0412346773,31,108,113.9076923
+https://plantbasednews.org/lifestyle/food/heura-swap-plant-based-chicken-fillet/,true,Reports on a specific event (collaboration between Heura and Swap) in a news-like format.,Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut,Vegan meat brands Heura and Swap have collaborated to launch a plant-based chicken fillet at thousands of major retail outlets across Europe,"Vegan meat brands Heura and Swap have collaborated to launch a plant-based chicken fillet at thousands of major retail outlets across Europe.
+
+The Suprême chicken fillet will come to over 2,000 retailers in France, Spain, and Portugal. This “strategic partnership” will facilitate an expansion of Barcelona-based Heura’s existing line-up and support French company Swap’s entry into the wider European market.
+
+“We have joined forces with a common goal – to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” said SWAP’s vice president of sales and marketing, Christel Delasson, in a statement. “With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”
+
+Heura is best known for its ultra-realistic, legume-based meat, while Swap has been working specifically on whole-cut alternative proteins. Both companies prioritize nutrient density and short ingredient lists. The Suprême offers 20g of protein per serving and has a Nutri-Score of A. According to the brands, Suprême chicken is “tender and juicy,” versatile, and easy to prepare. It contains just seven ingredients and no additives, making it comparable to chicken.
+
+**Read more: ****Heura Announces Plans To ‘Transform The Ultra-Processed Category’**
+
+## Plant-based collaborators and whole-cut chicken
+
+Swap, which was founded as Umiami in 2020, specializes in making whole cuts of plant-based meat with minimal ingredients. Most recently, Swap opened a large factory, described at the time as France’s first commercial-scale facility for whole-cut plant-based meat.
+
+The company raised €100 million in funding during the first three years for its proprietary production process and fibrous, realistic meat. Suprême is the company’s flagship product.
+
+“While it might be natural to see other plant-based companies as competitors, that’s not how we see it,” Heura’s head of content, Laurent Gubbels, told *Green Queen*. “We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”
+
+Heura and Swap’s Suprême chicken fillet will retail at French supermarkets such as Carrefour and Monoprix for €4.99 per pack, and the rollout will continue through to June, 2025.
+
+**Read more: ****Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut**",plantbasednews.org,2025-04-06,18,Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut,article,0.03825374566,32,110,113.9076923
+https://plantbasednews.org/lifestyle/food/happiee-launches-lions-mane-mushroom/,true,Reports on a specific event (product launch) in a news-like format,Happiee Launches Easy-Cook Lion’s Mane Mushroom In ‘UK first’,Vegan brand Happiee has launched what's thought to be the UK's first lion's mane mushroom product in UK supermarkets,"Plant-based brand Happiee has launched what is thought to be the UK’s first ready-to-cook lion’s mane mushroom product.
+
+Available in Original and Teriyaki flavors, each 180g pack contains pre-marinated mushroom pieces designed to offer a consistent flavor and texture. Lion’s mane mushrooms have rapidly grown in popularity on social media due to their versatility, possible health benefits, and use as a natural alternative to meat. They can be difficult to find and prepare, but this new product aims to make them more accessible to consumers.
+
+The launch comes in response to growing demand for whole-food plant-based options. According to Happiee, 45 percent of UK consumers prefer more natural vegan alternatives over processed plant-based options like burgers and sausages.
+
+The product is positioned as an alternative to chicken, beef, and plant-based meats. It contains 4.1g of protein, 2.8g of fiber, and 0.9g of sugar per 100g. It’s also free from major allergens such as soy. The new range is rolling out in 240 Sainsbury’s stores nationwide at an RRP of £4 per pack.
+
+**Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands**
+
+### What is Happiee?
+
+Happiee was founded in 2022 as part of Growthwell Foods, a Singapore-based food company. The company specializes in plant-based seafood, and it launched in the UK in August 2023 with the country’s first vegan shrimp alternative.
+
+The brand’s current UK range includes Breaded and Plain Shrimpiee, Calamariee rings, and Squidiee rings. Its lion’s mane range is the latest addition, drawing on the mushroom’s popularity in Asian cuisine, where it is widely used in a variety of dishes for its savory flavor.
+
+Happiee is supporting the launch with on-pack QR codes offering meal ideas and educational content, aiming to increase consumer confidence in cooking with mushrooms.
+
+**Read more: You Can Now Buy Lion’s Mane Mushrooms In UK Supermarkets**",plantbasednews.org,2025-04-23,1,Happiee Launches Easy-Cook Lion’s Mane Mushroom In ‘UK first’,article,0.03342732671,29,107,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/brain-boosting-vegan-recipes/,false,"This is an educational article about brain-boosting vegan recipes, not a news report of a specific event",11 Brain-Boosting Vegan Recipes,"Here’s everything you need to know about brain-boosting plant-based foods and ingredients, plus 11 vegan recipes that use them","The brain is arguably the most important organ in the human body, and what people eat can have an immediate and long-term effect on brain health. Here’s what you need to know about brain-boosting plant-based foods, plus 11 vegan recipes that use them.
+
+The human brain controls thoughts and memories, regulates emotions, and informs motor skills. It also manages many of the body’s essential processes without conscious thought or intervention, including breathing, blinking, heartbeat, and temperature.
+
+The brain’s storage capacity is enormous, and an average adult brain can hold the organic equivalent of 2.5 million gigabytes of digital memory. (That’s nearly 70 times larger than the biggest hard drive ever created, which is 36,000 gigabytes.)
+
+## Brain health and diet
+
+Brain health, and performance, are inextricably linked to diet. The brain represents just two percent of the body’s weight but consumes more than 20 percent of a human’s daily energy intake. This means that a significant proportion of what people eat fuels their brains.
+
+“When food is broken down, it interacts with various systems in our body, such as the nervous system, endocrine system (hormones), immune system and digestive system, and fuels many cellular metabolic processes,” Reena Sharma, a registered dietician and founder of The Vegan Dietician, tells *Plant Based News* (*PBN*). “Research looking at the impact of food on our brain health is ongoing, but there are very interesting and more established findings that link certain foods to improvements in cognitive decline, memory, depression and dementia.”
+
+**Read more: ****‘Why Vegans Have Smaller Brains’: Debunked**
+
+#### Nutrients, heart health, and brain health
+
+Foods rich in omega-3s are thought to boost brain health in the form of increased learning, memory, overall cognitive wellbeing, and blood flow, while insufficient levels have been implicated in mood disorders and cognitive decline in adulthood.
+
+Vitamins B6, B12, and folate are all involved in the production of neurotransmitters. Meanwhile, choline is a precursor to acetylcholine, a key neurotransmitter that aids memory, learning, cognitive function, and brain development. Acetylcholine also protects cell membranes and could help to prevent cognitive decline as people age.
+
+A growing body of evidence also suggests that the same foods that are good for heart health – such as fruit, vegetables, legumes, nuts, and seeds – may also be good for brain health, meaning that eating more of these key ingredients will likely aid overall longevity.
+
+Writing for Plant Based Health Professionals, Dr Shireem Kassam noted that dementia has been referred to as “type three diabetes” because of its association with inulin resistance, a “multifaceted syndrome” primarily linked to heart disease and diabetes.
+
+“Dementia shares similar risk factors to cardiovascular disease (heart attacks and stroke),” said Kassam. “Those with high blood pressure, high cholesterol, type 2 diabetes, and higher body weight are at significantly increased risk of developing dementia later in life.”
+
+#### Gut health and the brain
+
+A growing body of evidence also indicates that brain health may be inextricably linked to gut health, sometimes referred to as the “brain-gut connection.”
+
+“Since we know there is a strong link between the gut microbiome and the brain, fuelling our gut microbes is important,” says Sharma. To foster good brain-gut health, she recommends “foods rich in probiotics (live beneficial bacteria) and prebiotics (foods that feed our gut bacteria).”
+
+Sharma specifically suggests foods such as kimchi, saurkraut, kombucha, and some plant-based yoghurts for probiotics, while fiber-rich ingredients like fruits, vegetables, beans, lentils, nuts, and seeds often contain prebiotics. All of these foods promote gut health, and therefore, brain health, via what Sharma calls the “gut-brain axis” between the two systems.
+
+“Pathways of communication include neuroendocrine signalling, vagus nerve, the immune system and microbialmetabolites,” explains Sharma. “Our diets can rapidly modulate the microbiota-gut-brain axis. Ongoing research has demonstrated that this can impact stress levels, depression, memory loss, and satiety/hunger.”
+
+According to Sharma, research indicates that positive mental health benefits can be achieved by targeting the gut’s microbiome. Eating plenty of fermented foods and polyphenols – which are antioxidants found in whole grains, fruits, vegetables, tea, and dark chocolate – as part of a well-balanced plant-based diet can help to optimize gut-brain health.
+
+## Which plant-based ingredients boost brainpower?
+
+Several studies, reviews, and expert recommendations from the last 12 months indicate that eating balanced, nutritious meals rich in plant-based foods can improve health and lower the risk of certain diseases and cancers. While there is no such thing as a single “superfood,” many of the most nutritious ingredients support overall health, heart health, and brain health.
+
+Blueberries, for example, are thought to have a variety of health-boosting qualities. *BBC Good Food* reports that blueberries may help manage blood pressure, reduce the risk of heart disease, regulate blood sugar, maintain eye health, support immunity, reduce gastrointestinal symptoms, reduce muscle damage, and promote healthy aging.
+
+A 2023 study found that consuming powdered blueberries led to improved memory, improved attention, and lower overall blood pressure among participants. Meanwhile, a separate study from 2021 suggested that blueberries may offer “neuroprotective” benefits.
+
+Sharma also mentions the potential neuroprotective effects of berries and chocolate. She notes that both berries and dark chocolate “are a good source of molecules that exhibit antioxidant activity.” Studies indicate that consuming dark chocolate promotes “cerebral blood flow and improves cognitive function,” along with optimal oxygen levels.
+
+Studies also indicate that the regular intake of whole grains – such as oatmeal, brown rice, or whole wheat pasta – is associated with “improved metabolic markers linked to cognitive function,” including inflammation, glucose metabolism, blood pressure, and cholesterol.
+
+#### Leafy greens, nuts, and seeds
+
+Leafy greens are extremely nutrient-dense and should be a key part of any healthy diet. Green vegetables support vision, skin health, and the immune system, and lower disease risk. Consuming a single portion per day may help to slow cognitive decline while aging.
+
+“A deficiency in certain nutrients like folate and beta carotene can lead to neurological decline, so foods rich in these can support cognitive health,” says Sharma. “These include green leafy vegetables, such as kale, spinach, broccoli, and pak choi.”
+
+For omega-3, Sharma recommends chia seeds, hemp seeds, flaxseed, avocado, algal oil, and walnuts. “These fatty acids are also essential in supporting brain structure,” she adds.
+
+Nuts and seeds are rich in essential nutrients like vitamins, minerals, healthy fats, and antioxidants, and are therefore also thought to support brain health. Walnuts, in particular, are linked to improved brain function, and a study published earlier this month found “promising” evidence “for a possible protective effect on memory.”
+
+Chia seeds are particularly rich in omega-3, making them an ideal ingredient for boosting brain health. Meanwhile, sesame seeds are rich in lignans, which may have “neuroprotection, metabolic improvement, anti-tumor, anti-aging, and inflammation-suppressing benefits.”
+
+**Read more: ****The 5 Most Nutritious Seeds To Add To Your Diet**
+
+## Ingredients to cut down on
+
+According to a summary by *Healthline*, foods such as sugary drinks, refined carbohydrates (such as instant noodles or french fries), foods high in trans fats, food and drinks that contain aspartame, highly processed foods, alcohol, and foods high in mercury (like fish) are all linked to negative health outcomes related to cognition and brain health.
+
+Plant-based and vegan food is generally less likely to contain mercury – a poisonous heavy metal – which is sometimes found in common “seafood” animals like bluefin tuna. Alcohol, however, is regularly consumed by almost 50 percent of the population and 55 percent of men.
+
+The World Health Organization classifies alcohol as a Group 1 carcinogen, meaning that no level of consumption is safe for human health. A study published in 2018 indicated that the potential negative health outcomes linked to drinking outweighed any positives, and also concluded that there is no safe level of alcohol consumption.
+
+“Diet should be more about balance rather than avoidance,” explained Sharma. “So minimizing intake of items such as alcohol, caffeine, and ultra-processed foods, and following a healthy and balanced diet to obtain the nutrients you need for a happy, healthy body and mind is key.”
+
+## 11 brain-boosting vegan recipes
+
+### Cabbage and walnut lasagna
+
+This cabbage and walnut lasagna from Romy London combines brain-boosting greens and nuts with nutritious lentils, tomato, lemon, and garlic. It takes a little over one hour to prepare and cook and can serve up to six people. Chili flakes and vegan mozzarella make it spicy and cheesy, and it can be topped off with a sprinkling of breadcrumbs for a little crunch.
+
+*Find the recipe **here*.
+
+### Walnut mince burrito bowl
+
+Another walnut-based dish, this brain-boosting recipe also comes from Romy London. The walnut “mince” is the star of the show and has a delightfully meaty texture and savory flavor. In addition to omega-3, antioxidants, and vitamin E, it also adds wholesome plant protein.
+
+*Find the recipe **here*.
+
+### Mushroom and walnut ragu
+
+This mushroom and walnut ragu is super simple and comes to *PBN* from Natlicious Food. The sauce combines tomato with miso, soy sauce, and chili, while the mince combines mushrooms with walnuts and veggies for a particularly meaty, full-bodied texture",plantbasednews.org,2025-03-26,29,11 Brain-Boosting Vegan Recipes,article,0.1028506131,75,154,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/sticky-cauliflower-wings/,false,"This is a recipe, not a news article.",Sticky Cauliflower Wings,"Sticky cauliflower wings are a great vegan comfort food that can be a meal or a snack. It's easy to make, crispy, and tasty.","These sticky cauliflower wings from Alessandro Vitale’s cookbook *Low Waste Kitchen* make a great plant-based dinner. They’re crispy on the outside, tender inside, and coated in a sweet, sticky sauce with a little kick. There’s no chicken here — just cauliflower, battered, baked, and tossed in flavor.
+
+They’re great for sharing at parties, serving as a starter, or enjoying as a quick dinner. You can bake or pan-fry them, depending on your mood. The sticky sauce made from soy sauce, maple syrup, ginger, and sesame seeds adds bold flavor without much effort.
+
+The recipe is fully vegan and easy to follow. You’ll use simple pantry ingredients like flour, plant-based milk, and panko breadcrumbs. Garnish with spring onions and extra sesame seeds, and you’ve got a crowd-pleaser. They’re best served hot, but you can store leftovers in the fridge for a day or two and reheat them later. These wings are a great plant-based comfort food that’s easy and seriously delicious.
+
+**Read more:** **Leek, Cavolo Nero, And Sweet Potato Tart**
+
+## Sticky cauliflower wings
+
+### Ingredients
+
+- 1 cauliflower
+- 90 g plain flour
+- 120 ml plant-based milk
+- ¼ tsp garlic powder
+- ½ tsp salt
+- ¼ tsp freshly ground black pepper
+- Panko breadcrumbs to coat
+- Spring onions sliced, to garnish
+
+##### For the sticky sauce
+
+- 4 tbsp dark soy sauce
+- 160 ml maple syrup
+- 1 tsp cornflour
+- 1 tsp sesame seeds plus extra to serve
+- Pinch of ground ginger
+
+### Instructions
+
+- Preheat the oven to 200°C (180°C fan/350°F/Gas 4).
+
+#### Prepare the wings
+
+- Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.
+
+#### Mix the batter
+
+- In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.
+
+#### Coat and bake
+
+- Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.
+
+#### Prepare the sticky sauce
+
+- Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
+- Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.
+
+#### Garnish and serve
+
+- Garnish with spring onions and sesame seeds and serve.
+
+#### Storage
+
+- Best served fresh, but can be stored in the refrigerator for 1–2 days.
+- Reheat before serving.
+
+*This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025*.
+
+**Read more: Tandoori Tofu Traybake With Cucumber Raita**",plantbasednews.org,2025-03-26,29,Sticky Cauliflower Wings,recipe,0.02990427978,29,113,113.9076923
+https://plantbasednews.org/veganrecipes/snacks/vegan-rice-cake-chocolate-bars/,false,"This is a recipe, not a news article.",Vegan Rice Cake Chocolate Bars,"These vegan rice cake chocolate bars are an easy, no-bake treat that kids will love helping to make - and eat.","These vegan rice cake chocolate bars are an easy, no-bake treat that kids will love helping to make – and eat. They’re made with simple, wholesome ingredients like crunchy peanut butter, chopped dried fruit, walnuts, and cacao nibs, all mixed into crushed rice cakes for that perfect crisp texture. A touch of maple syrup adds sweetness, while melted vegan chocolate brings it all together.
+
+Because there’s no oven involved, these bars are a great option for baking with kids. They can help with stirring, pressing, and of course, licking the spoon. They also keep well in the fridge, making them a handy snack to have on hand throughout the week.
+
+**Read more: Protein-Packed Creamy Peanut Butter Mousse**
+
+## Vegan rice cake chocolate bars
+
+### Ingredients
+
+- 100 g dried fruit (I used apricots and medjool dates)
+- 45 g rice cakes (around 6 pieces)
+- 100 g walnuts
+- 120 g crunchy peanut butter
+- 1 tbsp cacao nibs
+- 4 tbsp maple syrup
+- A pinch of salt
+- 100 g dark chocolate (I used 85% cacao)
+
+### Instructions
+
+- Cut the dried fruit in small pieces, if they aren't already place them in a large bowl.
+- Break apart the rice cakes and add them in a food processor, along with the walnuts and pulse few times until they break down into small pieces.
+- Add the above mixture into the bowl, along with the remaining ingredients (except the chocolate) and combine using cooking gloves.
+- Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
+- Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
+- Add the melted chocolate into the bowl with the rest of the ingredients and combine well.
+- Taste the mixture and adjust the sweetness to your preference.
+- Transfer the mixture into a dish lined with parchment paper and spread it in an even layer using the back of a spoon.
+- Place it into the fridge to set for a couple of hours.
+- Once it's set, cut into pieces and store it in an airtight container in the fridge for up to a week.
+
+*This recipe was republished with permission from Natlicious Food. You can view the original recipe here*.
+
+**Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer**",plantbasednews.org,2025-03-28,27,Vegan Rice Cake Chocolate Bars,recipe,0.02585433442,24,108,113.9076923
+https://plantbasednews.org/lifestyle/health/eating-enough-as-a-vegan/,false,"This is an educational article about veganism, not a news report of a specific event",Eating Enough As A Vegan: A Guide For Plant-Based Newbies,Eating enough as a vegan in 2025 is easy if you know how to fuel yourself. Avoid undereating by understanding your vegan diet.,"*Warning: this article contains discussion of calories* *and calorie counting*
+
+Science YouTuber Mic the Vegan recently shared a video exploring why some people struggle with eating enough as a vegan in 2025 – and how to fix it. Known for his evidence-based breakdowns of plant-based nutrition, Mic has been creating vegan content on YouTube for a decade.
+
+In his latest video, he speaks directly to those transitioning to plant-based eating in 2025 and outlines how common it is to accidentally under-eat when you switch to plant foods. He explains how volume, planning, and misunderstanding calorie density can lead to fatigue, weight loss, and even quitting the diet altogether.
+
+“This is not a problem for most vegans,” Mic says. “But when it is a problem, it can snowball into other things.”
+
+Here’s what you need to know.
+
+**Read more: ‘4 Oil-Free Vegan Recipes I Can’t Stop Eating’**
+
+## Why some vegans under-eat
+
+The first cause Mic identifies is volume. He says that plant-based foods are generally more water-rich, they have more fiber, and less calorie density. A serving of broccoli might leave someone feeling full, but it delivers far fewer calories than a small piece of cheese or meat.
+
+He points to a chart from No Meat Athlete showing how vegetables sit at the bottom in terms of calories per pound, while oils top the chart. Beans, lentils, and grains fall in the middle. “Fat is nine calories per gram,” Mic reminds viewers. “Carbs and protein are just four.”
+
+This can be especially tricky for people used to eating low-fiber, high-fat omnivorous diets. “Some people sit down, eat a vegan meal, and feel full – but then an hour later, they’re hungry again.”
+
+A second reason? Gut adaptation. Mic says if you’ve been eating a low-fiber diet your whole life, your gut bacteria won’t be prepared to digest a fiber-rich vegan meal. He recommends gradually increasing foods like beans “spoonful by spoonful.”
+
+Organization also plays a role. “If you don’t have food at hand, you’ll get hungry and end up picking up something you don’t want to pick up,” he says. Batch-cooking a few meals for the start of the week can help prevent impulsive choices.
+
+## How to eat enough on a vegan diet
+
+Mic breaks it down into practical tips. First, if you’re mentally healthy enough to be tracking calories, get a rough estimate of how many calories you need. He created a free calorie calculator on his site (plantspace.org), and recommends using Chronometer to track meals for a few days.
+
+He also calls out common calorie mistakes that can lower calorie intake: replacing rice with cauliflower rice, or using iceberg lettuce instead of tortillas. “You think you’re using a great replacement by switching to vegetables,” he says. “But then you’re down to 1,200 calories a day.”
+
+Mock meats can help during the transition. “You’ve got Beyond Meat or mock meats that on paper have the same macronutrient ratio and calorie density as meat,” Mic says. “They could be a necessary bridge to succeed on a diet that a saves a ton of animals helps out the planet and has a lower disease rate.”
+
+He also recommends adding whole plant fats like nut butters, seeds, and avocado, and flax oil.
+
+**Read more: TiNDLE’s Plant-Based Chicken Launches At Hundreds Of New US Stores**
+
+## Signs you’re not eating enough
+
+How can you tell if under-eating is affecting your health? Mic references the University of Minnesota starvation experiment, where participants consuming only 1,600 calories a day showed physical and mental changes including fatigue, low mood, and hair loss.
+
+Brain fog is a common complaint. “This is something that you will hear from people that quit a vegan diet,” he says. This is likely due to calorie deprivation and not the vegan diet itself. Other signs include low energy, weight loss, difficulty gaining muscle, and even loss of menstruation in women. That usually happens at a 500 to 800 calorie deficit, Mic explains.
+
+## It’s not the vegan diet – it’s under-eating
+
+Many symptoms blamed on veganism are actually signs of under-consumption. “People didn’t get those symptoms because they went on a vegan diet. It was because they weren’t eating enough,” Mic says.
+
+He encourages new vegans to educate themselves on nutrition basics, make sure they consume enough calories, and take the time to learn about the nutrition you need for a balanced plant-based diet.
+
+*You can find more videos about vegan nutrition on Mic the Vegan’s YouTube channel.*
+
+**Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’**",plantbasednews.org,2025-04-21,3,Eating Enough As A Vegan: A Guide For Plant-Based Newbies,article,0.04963661667,44,112,113.9076923
+https://plantbasednews.org/veganrecipes/desserts/edible-cookie-dough/,false,"This is a recipe, not a news article.",Edible Vegan Cookie Dough,"Try this edible cookie dough for a tasty dessert or snack. It's vegan and made with chickpeas, choc chips, and peanut butter.","This edible cookie dough from *Blk + Vegan* by Emani Corcran is the kind of dessert you’ll want to keep in your fridge at all times. It’s fully vegan, super easy to make, and hits the spot when you’re craving something sweet. The best part? It’s made with chickpeas — but you’d never guess.
+
+You toss everything into a food processor: chickpeas, tahini, peanut butter, maple syrup, brown sugar, vanilla, and oat flour. Blend it until smooth, chill it, then mix in as many chocolate chips as your heart wants.
+
+Scoop it into little bites and pop them in the freezer to firm up. They’re great straight from the fridge, easy to snack on, and feel like a treat without being heavy.
+
+This is a perfect plant-based dessert to share with friends, surprise a skeptic, or just eat by the spoonful when no one’s looking. It’s simple, quick, and seriously good.
+
+**Read more: 2-Ingredient Vegan Matcha Ice Cream**
+
+## Edible Cookie Dough
+
+### Ingredients
+
+- 1 [439-g] can chickpeas
+- ¼ cup (60 ml) tahini
+- 1 tbsp (16 g) peanut butter
+- 3 tbsp (42 g) brown sugar
+- 3 tbsp (45 ml) maple syrup
+- ¼ cup + 1 tbsp (128 g) oat flour
+- 2 tsp (10 ml) vanilla
+- Pinch of salt
+- ½–1 cup (120–240 g) vegan dark chocolate chips
+
+### Instructions
+
+- Line a cookie sheet with parchment paper. Set aside.
+- Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
+- Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
+- Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
+- Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.
+
+*Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.*
+
+**Read more: Vegan Apple Pie Nuggets**",plantbasednews.org,2025-04-06,18,Edible Vegan Cookie Dough,recipe,0.02579512263,30,112,113.9076923
+https://plantbasednews.org/lifestyle/food/michelin-vegan-restaurany/,false,"This is a review of a restaurant, not a factual news report.",I Dined At The World's Only Michelin 3-Star Vegan Restaurant - Here's What It Was Like',Eleven Madison Park is the world's only Michelin 3-star vegan restaurant - here's a review of what it's like to dine there.,"Through My Lens, a travel-focused YouTube channel, recently shared a video titled *What It’s Like to Dine at the World’s Only 3-Star Vegan Restaurant*. The video takes viewers inside Eleven Madison Park in New York City – the only fully vegan restaurant in the world to hold three Michelin stars.
+
+Josh McNair, the creator of the channel, films and narrates every video based on real experiences. His content aims to highlight unique places, from hiking trails to restaurants, through a lens of curiosity and storytelling. This particular visit documents a full tasting menu at Eleven Madison Park – a three-hour plant-based experience that redefines what vegan fine dining can look and feel like. While Eleven Madison Park doesn’t come cheap (it costs USD $365 per person for the tasting menu), it has been met with praise from vegans and non-vegans alike (David and Victoria Beckham recently raved about their visit to the eatery on Instagram). McNair visited the restaurant with his mom late last year, and both had nothing but praise for the restaurant.
+
+## A strong first impression
+
+The meal opens with a trio of dishes based on celtuce, a Chinese vegetable, including a green apple and cucumber cocktail that previews the flavor profile of the evening. Another was corn masa with crushed sesame and pumpkin seeds and charred lettuce along with the celtuce. Early on, McNair – who is not vegan – shares: “I had no idea what to expect but on the very first bite I’m very impressed.”
+
+**Read more: Too Lazy To Cook? These 5 Vegan Food Hacks Are A Game-Changer**
+
+## One dish worth coming back for
+
+A standout moment for McNair comes in the form of warm bread and morel mushroom butter. Though simple, it becomes one of the most memorable parts of the night. McNair is so taken by it that he returns just to share it with someone else:
+
+“I had Amy come back a few nights later just to have a drink at the bar so she could experience the bread and butter,” he says.
+
+## Hospitality at another level
+
+The video states that the service at Eleven Madison Park is seamless and deeply considered – from tailored drinks to surprise extras. Throughout the meal, they are offered extra bread and even given granola to take home the next day.
+
+## Flavor meets theater
+
+Toward the end of the meal, a smoky asparagus dish is presented using a “volcano” – a vessel that serves as a smoking chamber. The dish is assembled and brushed tableside with coriander vinaigrette. “Not only was it a great dish, it was just cool to see the entire process take place,” McNair says.
+
+## A special moment in the kitchen
+
+Both McNair and his mother have significant praise for the restaurant, with both commenting on its excellent food and service
+
+“The way that they’re using plant-based food and creating these creamy sauces and incredibly delicious dishes, that was a very cool experience to have in the city,” McNair says, with his mother adding: “I don’t think I could ever top this experience, it was amazing.”
+
+*Visit the Through My Lens YouTube channel for more videos*.
+
+**Read more: Eating Enough As A Vegan: A Guide For Plant-Based Newbies**",plantbasednews.org,2025-04-22,2,I Dined At The World's Only Michelin 3-Star Vegan Restaurant - Here's What It Was Like',article,0.03981266353,31,108,113.9076923
+https://plantbasednews.org/animals/cell-cultured-pet-food-gets-eu-approval/,true,Reports on a specific real-world event (EU approval for cell-cultured pet food) with news-style reporting,Cell-Cultured Pet Food Gets EU Approval,"Vienna-based BioCraft Pet Nutrition has successfully registered its cell-cultured pet food ingredients with Austrian authorities, meaning the company can begin supplying pet food producers throughout the European Union.","Vienna-based BioCraft Pet Nutrition has successfully registered its cell-cultured pet food ingredients with Austrian authorities, meaning the company can begin supplying companion animal food producers throughout the European Union. The registration was approved in line with the use of Category 3 Animal Byproducts (ABP) for cell multiplication in pet food production.
+
+BioCraft Pet Nutrition was founded in 2016 by its CEO, Shannon Falconer. She left her post-doctoral research fellowship at Stanford University and a prestigious academic scholarship to pursue improving the lives of farmed and domestic animals. Her stated vision was: “Better nutrition for cats and dogs…that doesn’t come at the expense of other animals or the health of our planet.”
+
+The process saw the company submitting to a Hazard Analysis and Critical Control Point (HACCP) plan. This was supported by BioCraft conducting studies with input from food safety, veterinary, and food science specialists. These studies concluded that BioCraft’s ingredients are all derived from stable, non-GMO animal cells. It also confirmed that the ingredients are free from bacterial pathogens, viruses, mycotoxins, and heavy metals.
+
+**Read more: ****What Is Cultured Meat? Here’s What You Need To Know**
+
+“Achieving ABP registration for an animal cell-based ingredient in the EU is a significant milestone for BioCraft and the industry as a whole,” said Falconer. “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point. We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production.”
+
+### Testing finds a superior nutrition profile in BioCraft’s cell-cultured meat
+
+Third-party testing compared BioCraft’s cell-cultured ingredients against conventional meat slurry used in pet food. The findings confirmed that key nutrients, including taurine and lysine, were similar for the approval. The omega fatty acid ratio was found to be superior in the BioCraft ingredients against a conventional chicken slurry.
+
+BioCraft’s product is created with mouse cells, the ancestral prey of both cats and dogs. The process of obtaining the cells in cell-cultured meat involves taking a small tissue sample from a live animal. It is a biopsy, similar to those performed on humans, and is supposedly a minimally invasive procedure. However, there are currently no regulations for the procurement of animal cells.
+
+BioCraft, however, states that “BioCrafted Meat is produced from a single sample of cells from a single animal which is enough to produce meat forever. We also don’t need any animal products to grow the cells — no fetal bovine serum here.”
+
+**Read more: ****Cell-Cultured Meat ‘Likely’ To Make Up 40% Of Future Meat Intake, Finds New Survey**",plantbasednews.org,2025-04-05,19,Cell-Cultured Pet Food Gets EU Approval,article,0.04016109101,30,107,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/cucumber-salad-recipes/,false,"This is a recipe article, not a news report.",3 Cucumber Salad Recipes,"Try these tasty cucumber salad recipes this spring. They're spicy, zingy, and crunchy, making for a great snack or side dish.","Cucumber salad recipes are having a moment and for good reason. From quick pickles to smashed and spicy versions, these refreshing dishes are popping up all over social media. If you’ve seen the viral cucumber salad trend, you’ll know how simple ingredients can turn into something seriously craveable. But cucumber salads aren’t new — classic versions have been around for generations, often made with vinegar, herbs, and a little crunch.
+
+These three vegan cucumber salad recipes offer a mix of tradition and trend. They’re easy to make, full of flavor, and work as a side, a plant-based snack, or light lunch. Crisp, cooling, and always hitting the spot, cucumber salads are the kind of dish you’ll come back to again and again — especially when the weather warms up.
+
+**Read more: 10 Vegan Spring Recipes**
+
+## Pickled sesame cucumbers
+
+Try these pickled sesame cucumbers by Jody Eddy. The recipe is made in just 30 minutes and is a lightly pickled side dish common in China. It’s also incredibly easy to make. While you can set these cucumbers in the fridge for 30 minutes before serving, you can also let them pickle further for two days.
+
+*Find the recipe here.*
+
+## Vietnamese-style cucumber salad
+
+This Vietnamese-style cucumber salad by Nadine Horn and Jörg Mayer is based on the classic Vietnamese cucumber salad. It uses mint, cilantro, scallions, and Thai red chili for a zesty and punchy flavor. The salad is topped with toasted peanuts and sesame seeds. It also takes just 15 minutes to prepare.
+
+*Find the recipe here.*
+
+## Smashed cucumber salad
+
+BOSH!’s smashed cucumber salad uses some extras to bulk up the recipe. Add bell pepper, avocado, and spring onions with fresh coriander and chili oil. The chili oil is flavorful, adding ginger, sesame seeds, poppy seeds, maple syrup, lime, and red chili in the toasted sesame oil.
+
+*Find the recipe here.*",plantbasednews.org,2025-04-05,19,3 Cucumber Salad Recipes,article,0.03465536874,34,115,113.9076923
+https://plantbasednews.org/category/lifestyle/health/,false,"This is a category page for health-related content, not a specific news article.",Health - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-21,3,Health - Plant Based News,article,0.02116806309,1,120,113.9076923
+https://plantbasednews.org/lifestyle/food/this-high-protein-superfood/,true,Reports on a specific corporate action (product launch) in a news-like format.,THIS Launches High-Protein ‘Superfood’ Line,Vegan meat brand THIS has announced the launch of a new Super Superfood line made with natural ingredients.,"THIS has announced the launch of a brand-new line based on nutritious, plant-based ingredients.
+
+The UK-based vegan meat brand is known for its alternatives to sausages, burgers, and nuggets, but its new products come amid growing demand for more “natural” plant-based options. The Super Superfoods range features two products, Super Block and Marinated Pieces, both made with whole-food ingredients.
+
+“We have created a whole new plant-based protein and texture using nothing but natural ingredients – it’s like discovering a new superpower,” said THIS CEO Mark Cuddigan. “We think that’s pretty super…so much so, we named it twice! The plant-based category is evolving, and THIS is Super Superfood offers consumers something new – a product and format that is high in protein and also delivers a delicious, versatile, and nutritious option.”
+
+The Super Block is made with fava beans, shiitake mushrooms, spinach, and seeds. It contains 18g of protein per 100g and also provides Omega-3 and iron. The Marinated Pieces are made with the same whole-food ingredients, infused with a lemon and herb marinade.
+
+**Read more: Happiee Launches Easy-Cook Lion’s Mane Mushroom In ‘UK first’**
+
+## THIS heads in a new direction
+
+While THIS’ vegan meat products will still be widely available on supermarket shelves, this new launch marks a shift away from its sole focus on alternatives that are sometimes considered “ultra-processed.”
+
+THIS plans to add more items to its Super Superfood line later this year, in a bid to give consumers “more options” when it comes to purchasing meat-free foods.
+
+“THIS isn’t going anywhere… We’re just growing,” said Cuddigan. “We still make the best plant-based meat alternatives, but now we’re giving consumers more options. The future for the plant-based category is about creating something for everyone, whether you’re a meat-lover, flexitarian, or fully plant-based. So whether you want meat-like texture or whole-food protein, we’ve got you covered.”
+
+Both products will launch in Tesco stores nationwide on April 28. Waitrose will stock them from April 30, followed by Sainsbury’s in May. The Super Block will also be available in Asda in May. Both products are priced at £3.95.
+
+**Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands**",plantbasednews.org,2025-04-23,1,THIS Launches High-Protein ‘Superfood’ Line,article,0.03627431186,30,111,113.9076923
+https://plantbasednews.org/category/veganrecipes/desserts/,false,"This is a category page for vegan recipes, not a news article.",Desserts - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-18,6,Desserts - Plant Based News,article,0.01862266597,1,120,113.9076923
+https://plantbasednews.org/category/animals/,false,"This is a category page for a news website, not a specific news article.",Animals - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-11,13,Animals - Plant Based News,article,0.02222240621,1,120,113.9076923
+https://plantbasednews.org/category/veganrecipes/,false,"This is a recipe library, not a news article.",Vegan Recipe Library - A huge selection of the best vegan recipes,"A selection of vegan recipes, desserts, snacks, lunches and dinners. All you need to get started on a plant-based diet.","Browse our recipes here...
+
+Browse our recipes here...
+
+© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-01,23,Vegan Recipe Library - A huge selection of the best vegan recipes,article,0.0185294372,2,129,113.9076923
+https://plantbasednews.org/news/economics/lewis-hamilton-neat-burger-uk-locations/,true,Reports on a specific real-world event (Neat Burger closures) with news-style reporting,Lewis Hamilton’s Neat Burger Shuts All UK Locations,Lewis Hamilton's vegan restaurant chain Neat Burger has closed down all 11 UK locations after experiencing financial difficulties.,"Neat Burger, the vegan restaurant chain spearheaded by Lewis Hamilton, is set to permanently close its UK locations.
+
+The closures will affect the two remaining restaurants in the UK, which are located in Camden and Wembley in London. As reported by *The Sun*, 150 jobs will be affected. Neat Burger previously operated in over a dozen locations in various countries, but it now only has two branches remaining in Milan.
+
+“We have no further comment at this time, other than to confirm that the business has taken the difficult decision to close its UK restaurants,” a spokesperson said in a statement.
+
+Neat Burger had been widely praised for its food since launching in 2019. The chain is known for specializing in plant-based alternatives to popular fast food items like nuggets and burgers. In early 2024, it announced it would be prioritizing “healthier” fast food options, like salads and sandwiches.
+
+
+Read more: Vegan Restaurant Unity Diner To Return## Neat Burger’s financial issues
+
+
+The chain has experienced some highly publicized financial difficulties in recent months, attributed to decreased footfall due to changing work patterns and rising operational costs. The new wave of closures comes 18 months after Neat Burger shut down four of its previous eight London locations, following a 140 percent rise in losses.
+
+Neat Burger is one of a number of plant-based restaurant closures to attract media attention in recent months – but such closures are by no means limited to vegan eateries. The hospitality industry has been struggling across the board amid rising costs and shifting consumer habits.
+
+*This article was amended on April 23, 2025, to remove mention that Neat Burger is still operating in New York City. Neat Burger has shut down its New York City branch*.
+
+**Read more: Lewis Hamilton’s Dog Is ‘Like A Puppy Again’ On Plant-Based Diet**",plantbasednews.org,2025-04-23,1,Lewis Hamilton’s Neat Burger Shuts All UK Locations,article,0.03290719873,31,114,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/chickpea-and-veggie-pita-pockets/,false,"This is a recipe, not a news article.",Chickpea And Veggie Pita Pockets,Try these chickpea and veggie pita pockets. This vegan lunch is great in lettuce wraps or wholewheat pitas.,"These chickpea and veggie pita pockets from Brandi Doming’s *Vegan Wholesome* make a quick and nutritious lunch. You sauté chickpeas with garlic, sriracha, coconut aminos, and liquid smoke until they roast slightly. Then toss in sliced bell pepper and fresh spinach for a mix of texture and color.
+
+Spoon the chickpeas into warm pita pockets and top with her lemon herb tahini sauce. It’s creamy, zesty, and packed with herbs like basil and parsley. The sauce adds a tangy contrast that works really well with the smoky chickpeas.
+
+These chickpea and veggie pita pockets are the kind of recipe you can throw together during a busy week or prep ahead for packed lunches. It’s vegan, high in protein and fiber, and easy to adjust to your taste. Add extra veggies, swap the greens, or eat it bowl-style if you’re out of pitas. You can even eat the filling with rice or other grains for a fuller meal. It’s flexible, simple, and seriously tasty.
+
+**Read more: High-Protein Strawberry Quinoa Salad**
+
+## How to make the pita pockets
+
+### Ingredients
+
+- 2 (15-ounce) cans low-sodium chickpeas drained and rinsed, or 3 cups cooked (510g)
+- 1 large red bell pepper (5½ ounces/160g), thinly sliced
+- 1 tablespoon (15g) minced garlic
+- 3 tablespoons (45g) coconut aminos
+- 2 tablespoons (30g) sriracha
+- 1 teaspoon liquid smoke
+- 1 large handful of fresh spinach (30g), roughly chopped
+- 2 (7-inch) whole wheat pitas with pockets
+- Lemon Herb Tahini Sauce see below, for serving
+
+##### For the Lemon Herb Tahini Sauce
+
+- ½ cup (14g) firmly packed fresh basil leaves
+- 1 cup (17g) lightly packed fresh parsley
+- ¼ cup (64g) runny tahini (see Notes)
+- 3 tablespoons (45g) fresh lemon juice
+- 2 teaspoons Dijon mustard
+- 1½ teaspoons maple syrup or agave syrup
+- ¼ teaspoon garlic powder
+- ¼ teaspoon fine sea salt plus more to taste
+- Few dashes freshly ground black pepper
+
+### Instructions
+
+- In a large quality nonstick skillet (see Notes), cook the chickpeas over medium-high heat, stirring often, until golden brown, about 10 minutes. Add the bell pepper and cook until the peppers are tender, 3 to 5 minutes.
+- Add the garlic, coconut aminos, sriracha, and liquid smoke and stir very well until the chickpeas are well coated. Cook for only 1 to 2 minutes to heat the liquids and cook the garlic. Remove the chickpea mixture from the heat and stir in the spinach.
+- Slightly warm the pita pockets for a few seconds in the microwave. Slice them in half. Add about 3⁄4 cup or so of the chickpea mixture to each half of the pita pocket. Spoon 1 to 2 tablespoons (or as much as desired) of the lemon herb tahini sauce to each pita pocket and serve immediately.
+
+#### Lemon Herb Tahini Sauce
+
+- In a blender or food processor, combine all the ingredients and 1⁄4 cup (60g) water and blend until completely smooth and it turns a beautiful green color. Scrape down the sides a couple of times to get the mixture to combine. Taste and add more salt, if desired.
+
+- A quality nonstick pan should prevent sticking, but if necessary, use a little cooking spray.
+- If eating for one, prepare just one pita pocket to eat and not all of them, so they don’t get soggy from the dressing.
+- Make sure you are using a good-quality smooth and runny tahini and not one of those chunky, dry ones. It should be very runny and pour easily. This will make a huge difference in the flavor and texture of the sauce. I love both the Soom brand and Prince brand.
+
+*This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.*
+
+**Read more: Vegan Pesto Plum Pizza With Balsamic Arugula**",plantbasednews.org,2025-04-20,4,Chickpea And Veggie Pita Pockets,recipe,0.03347488279,28,114,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/mushroom-and-white-bean-soup/,false,"This is a recipe, not a news article.",Mushroom And White Bean Soup,"For an easy, high protein, comforting meal, try this mushroom and white bean soup. It uses oyster mushrooms, dill, and lemon.","This vegan mushroom and white bean soup by Natlicious Food is hearty, comforting, and full of flavor. Oyster mushrooms bring rich umami flavor, while white beans add creaminess and plant protein. Fresh dill and lemon give it a bright lift, and a swirl of tahini adds a silky finish.
+
+The mushroom and white bean soup recipe uses simple ingredients but delivers depth thanks to garlic, white wine, and vegetable stock. A touch of nutritional yeast and chili flakes round out the flavor. Blending a portion of the soup creates a thick, smooth base while leaving some texture for balance.
+
+It’s gluten-free, soy-free, and nut-free, making it a versatile option for different diets. If you want something cozy, this soup works well for lunch or dinner. Serve it with crusty bread and a drizzle of oil for a complete meal.
+
+It’s quick to make, easy to customize, and filling without being heavy. A great one to keep in your weekly rotation.
+
+**Read more: Chickpea And Veggie Pita Pockets**
+
+## How to make the white bean soup
+
+### Ingredients
+
+- 1 shallot
+- 2 cloves of garlic
+- 350 g oyster mushrooms
+- ⅙ of a bunch dill
+- 3 tablespoons olive oil
+- Salt and pepper
+- 50 ml white wine
+- 300 g cooked white beans
+- 2 tablespoons nutritional yeast
+- 1 teaspoon oregano
+- ½ teaspoon chili flakes
+- 1 bay leaf
+- 1 L vegetable stock
+- ½ lemon juice
+- 1 tablespoon tahini
+
+### Instructions
+
+- Cut the shallot, grate the garlic cloves, cut the dill and tear apart the mushrooms.
+- In a pot, add half of the oil and fry the mushrooms on a medium heat, until golden.
+- Then add the shallots and garlic with the remaining oil and sauté for a couple more minutes.
+- Season with salt and pepper, and deglaze the pot, with a white wine and scrap the bottom of the pan with a wooden spoon.
+- Let the wine evaporate for 2-3 minutes, then optionally keep some of the mushrooms on the side, to garnish the dishes.
+- Back into the pot, add the beans, nutritional yeast, oregano, chili flakes, bay leaf and the stock. Let it come to boil, then reduce the heat to simmer for 10-15 minutes, stirring occasionally.
+- In the meantime, in a bowl, combine the lemon juice with the tahini along with some broth from the soup and let it aside.
+- Take 2-3 ladles of the soup, add then in a blender and blend until the soup is smooth.
+- Add the blended soup and tahini mixture back into the soup, along with the fresh dill and taste test to adjust the seasoning if needed.
+- Serve in bowls, along with the mushrooms you kept on the side, some (pumpkin seed) oil and bread.
+
+*This recipe was republished with permission from Natlicious Food. You can view the original recipe* *here.*
+
+**Read more: 20-Minute Caesar Smashed Chickpea Sandwiches**",plantbasednews.org,2025-04-23,1,Mushroom And White Bean Soup,recipe,0.02645443273,31,115,113.9076923
+https://plantbasednews.org/veganrecipes/desserts/peanut-butter-mousse/,false,"This is a recipe, not a news article.",Protein-Packed Creamy Peanut Butter Mousse,"This peanut butter mousse is packed with plant-based protein thanks to the silken tofu, and makes for an excellent vegan dessert","This peanut butter mousse is rich, smooth, and full of flavour. Made with silken tofu and natural peanut butter, it’s high in plant-based protein and has a light, creamy texture. Maple syrup and vanilla bean paste add sweetness and warmth, while coconut oil helps it set just right in the fridge.
+
+It’s an easy dessert that tastes indulgent but uses simple, good-quality ingredients. Spoon it into jars, add a few toppings, and enjoy it as an after-dinner treat.
+
+It also keeps well in the fridge, making it perfect for make-ahead desserts or packed lunches. Whether you’re after something sweet for dessert or a midday snack with staying power, this mousse covers all bases without relying on refined sugars or dairy.
+
+**Read more: How To Make Vegan Pistachio Milk**
+
+## Peanut butter mousse
+
+### Ingredients
+
+- 300 g silken tofu
+- 70 g peanut butter
+- 60 g maple syrup
+- A splash of vanilla bean paste
+- 1/2 tsp coconut oil
+
+##### Decorate with
+
+- 1/2 tsp coconut oil
+- 60 g dark chocolate
+
+### Instructions
+
+- Add all the ingredients in a food processor and blend.
+- Stop and scrape the sides with a silicon spatula.
+- Divide the mixture into two jars.
+- Melt the chocolate and coconut oil and cover the two jars.
+- Cover the jars and place them in the fridge to set for few hours or overnight.
+
+*This recipe was republished with permission from Natlicious Food. You can view the original recipe here*.
+
+**Read more: Vegan Chickpea Chocolate Mousse**",plantbasednews.org,2025-03-26,29,Protein-Packed Creamy Peanut Butter Mousse,recipe,0.02092412953,25,109,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/deconstructed-sushi-bowl/,false,"This is a recipe, not a news article.",This Deconstructed Sushi Bowl Is Completely Vegan,This deconstructed sushi bowl uses vegan ingredients to create a tasty bowl topped with sriracha dressing perfect for warmer days.,"This deconstructed sushi bowl by Sapana Chandra from *Plant Power Bowls* is a fresh, colorful take on vegan sushi — no rolling required. It brings together all the best sushi-inspired ingredients in one easy bowl.
+
+You get creamy avocado, crunchy cabbage and carrots, crisp cucumber, and juicy mango for a sweet contrast. Shelled edamame adds protein, while rice or cauliflower rice makes it filling. A spicy Sriracha dressing ties it all together with just the right kick. Top with sesame seeds, green onion, and a squeeze of lime, and you’re good to go.
+
+This bowl is perfect for lunch, a light dinner, or meal prep. It’s fresh, balanced, and comes together quickly. You can swap in whatever veggies you have, making it flexible and easy to customize. It’s also a great option for anyone craving sushi without the effort of rolling. Whether you’re new to plant-based eating or just want something simple and flavorful, this bowl delivers every time.
+
+**Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal**
+
+## Deconstructed sushi bowl
+
+### Ingredients
+
+- 1 cup cooked brown or white rice
+- 1 cup shelled edamame
+- 1 cup chopped cucumber
+- 1 cup chopped nori strips optional
+- 1 medium avocado sliced
+- ½ cup shredded or julienned carrot
+- ½ cup shredded or thinly sliced red cabbage
+- ½ cup diced fresh mango
+- 2 tablespoons sliced green onion green parts only
+- 1 tablespoon toasted sesame seeds
+- ½ cup spicy Sriracha dressing see below
+- ½ medium lime halved
+
+##### For the spicy sriracha dressing
+
+- ¼ cup raw cashews soaked in water for 30 minutes
+- ¼ cup water
+- 1 tablespoon freshly squeezed lemon juice
+- 1 tablespoon sriracha
+- 1 tablespoon tamari
+- 1 tablespoon toasted sesame oil
+- Pinch of sea salt
+- Pinch of freshly ground black pepper
+
+### Instructions
+
+- Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
+- Drizzle with the dressing and serve with a lime wedge.
+
+#### For the spicy Sriracha dressing
+
+- Rinse and drain the cashews.
+- In a blender, combine the cashews, water, lemon juice, sriracha, tamari, sesame oil, salt, and pepper.
+- Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.
+
+*Reprinted with permission from Plant Power Bowls by Sapana Chandra. Sasquatch Books. 2019.*
+
+**Read more: Easy Red Pepper Pesto Chickpea Traybake**",plantbasednews.org,2025-03-25,30,This Deconstructed Sushi Bowl Is Completely Vegan,recipe,0.03054361568,30,111,113.9076923
+https://plantbasednews.org/category/news/environment/,false,"This is a category page for a news website, not a specific news article.",Environment - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-11,13,Environment - Plant Based News,article,0.02343456148,1,120,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/charcoal-spaghetti-carbonara-with-vegan-egg-yolk/,false,"This is a recipe, not a news article.",Charcoal Spaghetti Carbonara With Vegan Egg Yolk,Try this charcoal spaghetti carbonara with vegan egg yolk when you want to get creative with scratch-made recipes.,"Mark Filippelli’s charcoal spaghetti carbonara with vegan egg yolk and mushroom pancetta is a fun, all-vegan take on the classic. It uses activated charcoal to give the pasta a bold black color. You only need one tablespoon, but it makes a big impact. The pasta is homemade, so you start from scratch and roll it out yourself.
+
+The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed. Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.
+
+The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.
+
+To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor. Make it when you want to cook something different and impress someone at dinner.
+
+**Read more: Silky Butter Beans With Roasted Corn And Hazelnuts**
+
+## Charcoal spaghetti carbonara with vegan egg yolk
+
+### Ingredients
+
+##### Vegan Egg Yolk
+
+##### For the puree
+
+- 1 sweet potato medium/ large
+- 2 tbsp vegan butter such as Nuttelex melted
+- 1 tsp chia seeds
+- ½ tsp turmeric powder
+- ⅔ cup of water
+- ⅙ tsp of black Himalayan salt
+- ¼ tsp sea salt
+
+##### For the water bath
+
+- 1 liter distilled or bottled water
+- 1 & ⅔ tsp sodium alginate
+
+##### To blend with the puree
+
+- ¾ tsp calcium lactate
+- 1/16 tsp xanthan gum
+- 200 g purée
+
+##### Tagliatelle Classic Pasta
+
+##### Classic vegan pasta recipe
+
+- 5 & ½ cups fine semolina flour
+- 1 & ½ cups of lukewarm water
+- 3 pinches of salt
+- 1 tsp olive oil
+
+##### Smoked Mushroom Pancetta
+
+##### Pancetta Glaze
+
+- ¼ cup salt
+- 2 tbsp black pepper
+- 2 tbsp cumin
+- 2 tbsp ground coriander
+- 2 tbsp smoked paprika
+- 2 tbsp nutritional yeast
+- 2 cups golden syrup
+- ¾ cup liquid smoke
+- ¼ cup apple cider vinegar
+
+##### Mushroom
+
+- ½ kilo / 1.1lb king brown mushrooms
+
+##### Carbonara Sauce
+
+- 1 cup cashews soaked in water overnight
+- 1 & ½ cups olive oil
+- 1 cup almond mylk
+- 2 & ½ tsp lemon juice
+- 1 & ¾ tsp paprika
+- 1 tsp salt
+- 2 tbsp nutritional yeast
+
+##### Bringing it all together
+
+- 2 & ½ cups charcoal tagliatelle *For a GF option, use a gluten free tagliatelle. We make our gluten free pastas from chickpea flour.
+- ¼ cup smoked mushroom pancetta
+- ½ cup carbonara sauce
+- ½ cup water
+- 2 vegan egg yolks see above
+- Leaves for garnish
+- Salt to taste
+- Plant-based parmesan
+
+### Instructions
+
+#### Vegan Egg Yolk
+
+#### Make the puree
+
+- To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.
+
+#### Get ready
+
+- Blend your water and sodium alginate on low for 1 minute, pour into a flat bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
+- In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.
+
+#### Reverse spherification
+
+- Get a round tablespoon or measuring spoon, fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.
+
+#### Tagliatelle Classic Pasta
+
+- In a bowl or on a wooden board, mix together the flour, the salt, the oil, the color (if you are adding some) and the water. Add the water a little at a time while kneading the pasta, until all the flour comes together in a smooth dough. Some doughs will need more wetness than others to come together. If you are finding it is not quite coming together, slowly add additional lukewarm water, but be careful to not over-do it. Knead for at least 10 minutes, then cover in film and set aside to rest for at least 30 minutes (up to an hour).
+- Use a pasta machine or a rolling pin (or a wine bottle) to roll the dough, then cut it into your favorite shape. For those of you rolling with a pin, split your dough into two balls, speaking of which do you know where pasta goes to dance? The meat ball (or for the purpose of this book the eggplant ball). Place one of the dough balls on a floured surface and roll it out until it is thin.
+- Dust again with flour to stop it from sticking and loosely roll it up like a roll up. With a ruler or eye test, measure about 8mm (the official width of tagliatelle), and with your best knife cut it into strips. With super clean fingers, unroll them and separate them into bunches (bunch size should be one plate full).
+- When you are ready to cook the fresh pasta, drop into plenty of generously salted boiling water for 1 to 2 minutes (the salted water should basically taste like the sea before you put the pasta in)
+
+#### Smoked Mushroom Pancetta
+
+- To make your glaze, throw all your dry ingredients in a blender and blitz on high. Slowly add your liquids as you go until nice and smooth. Dice your mushrooms into 1cm squares, give a generous coat of the glaze and oven roast on high until golden brown. And it’s as easy as that, just pop in the oven for about 25 minutes at 200°C / 390°F.
+
+#### Carbonara Sauce
+
+- Soak your cashews. The next day, strain away all the liquid and place the soaked nuts in a big mixing bowl with your mylk, lemon juice, paprika, salt & yeast. Slowly add the nuts into the blender until nice and smooth, slowly adding the olive oil as you go. Season to taste. Store in your fridge for up to 7 days.
+
+#### Bringing It All Together
+
+- ! If you have made fresh pasta you will only need to cook it in salted boiling water for two minutes. If you are using packet pasta, check the recommended cooking time. Bring salted water to boil (salted water should taste like the beach) and add your pasta.
+- In a separate pan on medium heat add half a cup of water, half a cup of carbonara sauce, a quarter cup of your mushroom pancetta and bring to a heat. Drain your pasta, transfer it to the pan with the sauce, add a generous amount of salt and toss it together in the pan until it bands together (about a minute).
+- Now you are ready to plate up, transfer to your favorite pasta bowls, cover in plant-parmesan, add your favorite leaves (basil or similar). Now for the final and most eggciting part, add your egg yolk to the center of your pasta (egg marks the spot) and serve immediately.
+
+*This recipe was republished with permission from **This Cookbook is a Huge Missed Steak* *by Mark Filippelli. Out in the US on April 8th.*
+
+**Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry**",plantbasednews.org,2025-03-28,27,Charcoal Spaghetti Carbonara With Vegan Egg Yolk,recipe,0.04740321245,29,111,113.9076923
+https://plantbasednews.org/news/bbq-jackfruit-chickpea-flatbread/,false,"This is a recipe, not a news article reporting a specific event.",15-Minute BBQ Jackfruit & Chickpea Flatbread,Try this BBQ jackfruit & chickpea flatbread with creamy slaw for a summery dish bound to impress at your next gathering.,"This BBQ jackfruit and chickpea flatbread with creamy slaw from *15-Minute Vegan Meals* by Janet Gronnow brings bold flavor in no time. It takes just 15 minutes to make, which makes it perfect for busy weeknights, quick lunches, or anytime you’re craving something smoky and filling without the wait.
+
+The jackfruit and chickpeas get tossed in BBQ sauce and heated until tender and flavorful. Jackfruit shreds like pulled pork, which is why it’s such a go-to for vegan BBQ lovers. When paired with chickpeas, you get extra texture and a nice boost of plant protein.
+
+The creamy slaw pulls everything together. It adds crunch, freshness, and a bit of tang that balances the smoky-sweet BBQ mix. Pile it all onto a warm flatbread, and you’ve got a full meal that’s messy in the best way.
+
+This combo — BBQ jackfruit and slaw — is a staple in the plant-based BBQ world for a reason. It tastes amazing, feels hearty, and satisfies those comfort food cravings. Serve it with chips, salad, or just enjoy it on its own. Either way, it’s quick, easy, and always a hit.
+
+**Read more: High-Protein Strawberry Quinoa Salad**
+
+## BBQ jackfruit & chickpea flatbread with creamy slaw
+
+### Ingredients
+
+##### BBQ Jackfruit & Chickpea Flatbread
+
+- 2 flatbreads or naan
+- 1 [425-g] can young jackfruit
+- 2 tbsp (30 ml) avocado oil
+- 1 cup (164 g) canned chickpeas
+- ⅔ cup (160 ml) BBQ sauce store-bought or homemade (see Note)
+- Lime wedges for serving
+- Fresh cilantro for serving
+
+##### Creamy Slaw
+
+- 2 packed cups (140 g) coleslaw mix
+- 2 tbsp (30 ml) vegan mayo
+- 2 tbsp (30 ml) plain, unsweetened almond-based yogurt
+- 1 tsp apple cider vinegar
+- Juice of ½ lemon
+- ½ tsp kosher salt
+- ½ tsp black pepper
+- ½ tsp garlic powder
+
+### Instructions
+
+- Preheat the oven to 425°F (220°C). Without waiting for the oven to preheat, place the 2 flatbreads onto a baking tray and place the tray into the oven until the bottom of the bread begins to get crisp, 5 to 8 minutes, depending on the size and thickness of your flatbread, then remove them from the oven. The top of the flatbreads may still be soft.
+- Meanwhile, preheat a large skillet on medium-high heat. Drain and rinse the jackfruit, discarding the small, oval-shaped cores. Gently shred the jackfruit pieces with your fingers and add them to the pan with the avocado oil. Stir and cook the jackfruit for 5 to 6 minutes, stirring periodically. You want some browning of the jackfruit. Then stir in the chickpeas and BBQ sauce.
+- While the jackfruit is cooking, make the creamy slaw. To a medium-sized mixing bowl, add the coleslaw mix, mayo, yogurt, vinegar, lemon juice, salt, pepper, and garlic powder, and stir to combine.
+- Set the oven broiler to high and top the flatbreads with the jackfruit– chickpea mixture, leaving some room around the edges as a crust. Place the tray under the broiler for 1 to 3 minutes, until your desired crispness on the crust. Serve with lime wedges and top the flatbreads with dollops of slaw and cilantro.
+
+*Reprinted with permission from 15-Minute Vegan Meals by Janet Gronnow. Page Street Publishing Co. 2022.*
+
+**Read more: Vegan Pesto Plum Pizza With Balsamic Arugula**",plantbasednews.org,2025-04-05,19,15-Minute BBQ Jackfruit & Chickpea Flatbread,recipe,0.03431201736,30,111,113.9076923
+https://plantbasednews.org/lifestyle/food/plan-healthy-diet/,false,"This is a lifestyle article providing advice, not reporting on a specific event.",The 6-Step Plan That Helps Me Maintain A Balanced Diet',Nisha Vora (who runs plant-based YouTube channel Rainbow Plant Life) has shared her 6-step healthy eating plan.,"If you’ve ever committed to a week of green smoothies and kale salads, only to find yourself ordering takeout three nights in a row, you’re not alone — and Nisha Vora has been there too. A former Harvard-educated lawyer turned plant-based chef, author, and content creator, Vora now runs the popular brand *Rainbow Plant Life*, where she shares colorful, globally inspired vegan recipes with over 1 million YouTube subscribers.
+
+In her recent video, Vora introduces a simple but powerful framework for sustainable balanced eating called the SPICE-Y system — a six-step method she says allows her to eat nourishing food consistently. “It empowers me to eat a nourishing and balanced diet without feeling restricted,” she explains.
+
+As a cookbook author and creator of a weekly vegan meal plan service, Vora is deeply committed to helping people eat more plants — but in a realistic and delicious way. Her SPICE-Y system isn’t about perfection, it’s about structure, creativity, and flexibility. “You get to eat exciting, interesting meals, you don’t get bored of anything, but you also aren’t spending hours in the kitchen,” she says.
+
+**Read more: Recipe Developer Shares Meal Prep Vegan Breakfast With 40g Of Protein**
+
+So what exactly does SPICE-Y stand for? Let’s break it down:
+
+### 1. Strategize
+
+Vora starts every week by mapping out a loose meal plan. “Before I even set foot in the grocery store, my very first step is to make a plan,” she says. By assigning meals to specific days and writing a grocery list, she sets what psychologists call an “implementation intention” — a tactic proven to increase follow-through on goals.
+
+### 2. Prep
+
+Instead of traditional meal prep (which she finds repetitive), Vora preps components like sauces, grains, and chopped veggies that can be reused creatively across multiple meals. “Even the simplest meals feel just a little more special” when you have flavorful condiments ready to go, she notes.
+
+### 3. Implement
+
+This step is all about cooking and enjoying the meals you’ve planned. Thanks to her prep work, Vora’s dinners — like black bean and squash tacos or sesame tofu bowls — come together in 30 minutes or less but still feel gourmet.
+
+### 4. Customize
+
+Vora emphasizes that prepped components don’t have to equal boring leftovers. Instead, she mixes and matches elements in fresh ways — turning black beans into tacos one night and refried beans the next. “Finding ways to reuse ingredients and components is one of the most useful skills you can develop as a resourceful home cook,” she says.
+
+**Read more: Is This The Healthiest Meal On The Planet?**
+
+### 5. Embrace Flexibility
+
+Planning is important, but so is spontaneity. That’s why she keeps freezer meals and pantry staples on hand as “emergency options” for nights when cooking just isn’t happening. “I don’t want to automatically default to ordering takeout,” she explains.
+
+### 6. Your Plan, Not Theirs
+
+The final principle is about making your system work for *you*. For Vora, that means allowing room for indulgences like homemade fudge. “My version of a balanced diet always leaves room for indulgences,” she says. “Sometimes the occasion calls for really good fudge.”
+
+*To explore Vora’s full week of meals and get the recipes featured in the video, check out Rainbow Plant Life’s YouTube channel*.
+
+**Read more: ‘The One Dish I’d Cook To Win Over A Tofu Skeptic’**",plantbasednews.org,2025-03-27,28,The 6-Step Plan That Helps Me Maintain A Balanced Diet',article,0.04191909829,34,109,113.9076923
+https://plantbasednews.org/category/veganrecipes/lunch/,false,"This is a recipe category page, not a news article",Vegan Recipe Ideas For Lunch - Plant Based News,"Looking for vegan and plant-based lunch recipes? Whether you're hungry for a quick and easy meal, or in the mood to cook or bake, look no further.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-24,0,Vegan Recipe Ideas For Lunch - Plant Based News,article,0.01876423408,1,120,113.9076923
+https://plantbasednews.org/about-us/,false,"This is an 'About Us' page, not a news article reporting a specific event",About Plant Based News,"Vegan News: Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","Plant Based News is an award-winning media platform that publishes content about and relating to environmentalism, ethical consumerism, and healthy plant-based living.
+
+The platform has been called a “global voice for sustainability” and “one of the most dynamic and influential media brands in the conscious consumer sector”.",plantbasednews.org,2025-04-15,9,About Plant Based News - Plant Based News,article,0.03000265586,28,57,113.9076923
+https://plantbasednews.org/lifestyle/food/healthy-plant-based-meas-rely-on/,false,"This is a lifestyle article with recipes, not a news report of a specific event",The 4 Healthy Plant-Based Meals I Rely On',"Whether you're a plant-based newbie or have been vegan for years, these vegan staple recipes will be welcome additions to your roster","If you’ve recently gone plant-based, it’s easy to feel stuck in a rut — relying on the same few meals or running out of ideas altogether. That’s where Alexandra Andersson comes in. A vegan for over six years, Alexandra shares simple, nourishing recipes on her YouTube channel that she’s been coming back to time and again.
+
+“I’ve tried so many different meals,” she says, “and some of them have stuck around for years.” Here are the ones she relies on most — and why they’re worth trying.
+
+Each meal is simple to prep, easy to customize, and packed with whole-food ingredients — ideal for both new and experienced vegans. As Alexandra puts it: “Some of these meals have been with me for years — they’re that good.”
+
+**Read more: ‘The 6-Step Plan That Helps Me Maintain A Balanced Diet’**
+
+## The roast bowl
+
+Perfect in colder months, Alexandra’s roasted bowls are built around seasonal vegetables, a protein source, and a flavor-packed dressing. She chops potatoes, carrots, red onion, and cauliflower, coats them in a harissa marinade, and roasts them with chickpeas. Once cooked, it all gets layered over fresh greens like arugula. “It is not harder than that,” she says. The key? “The dressing creates the magic.”
+
+Find out how to make the recipes in the video below:
+
+## Blended oatmeal
+
+Oats are a daily staple for Alexandra — especially blended oatmeal. She makes oat flour by blitzing rolled oats and stirs it on the stove with mashed banana, plant milk, and spices like cinnamon and cardamom. Topped with peanut butter and frozen blueberries, it’s filling, high in fiber, and cheap. “I just love blended oatmeal,” she adds, noting how creamy and comforting it is.
+
+## Veggie-packed bean chili
+
+This one’s a fridge-clearer and a meal-prepper’s dream. Alexandra sautés mushrooms, carrots, celery, onion, garlic, and tomato paste with spices, then simmers it all with beans and corn. Served over brown rice and topped with vegan yogurt, avocado, and coriander, it’s hearty and flexible. “It’s so comforting knowing you’re getting lots of veggies into you,” she says.
+
+## Green smoothies (or nice cream)
+
+Smoothies are Alexandra’s go-to way to eat more greens. She blends orange, banana, celery, and loads of baby spinach for a creamy, refreshing drink. “You can’t even taste it at all,” she says of the spinach. No fresh produce? No problem — she often uses frozen bananas and spinach cubes. For a dessert twist, she turns the same base into a “healthy nice cream” with chocolate or pitaya.
+
+*Find out more of Alexandra Andersson’s recipes on her YouTube channel and Instagram*.
+
+**Read more: Is This The Healthiest Meal On The Planet?**",plantbasednews.org,2025-03-29,26,The 4 Healthy Plant-Based Meals I Rely On',article,0.03635073568,31,106,113.9076923
+https://plantbasednews.org/news/economics/unity-diner-return/,true,Reports on a specific real-world event (reopening of a vegan restaurant) with news-style reporting,Vegan Restaurant Unity Diner To Return,London vegan restaurant Unity Diner has announced that its reopening its doors after huge support from the public.,"Unity Diner has announced that it will be making a comeback just two months after shutting its doors.
+
+The vegan restaurant, which is situated in east London, will start welcoming customers again from this Friday (April 5).
+
+“In December last year we just couldn’t see a way in which we could possibly continue,” the diner wrote on Instagram. “However, we are beyond thrilled to say that after on-going negotiations with our landlords throughout the past couple of months, alongside investment from one of our co-founders, we’re relaunching with a fresh energy, and a new menu.”
+
+As well as “UD classics” like Tofish and Chips and Mac and Cheese, the menu will also feature new options including a vegan carvery on Sundays.
+
+Unity Diner was founded by activist and author Earthling Ed (real name Ed Winters) in 2018. In a statement to *Plant Based News*, Winters confirmed that he will be stepping back from the restaurant to focus on other projects.
+
+“The support of the community throughout January was absolutely incredible and completely blew all of us away,” Winters said. “We’re so grateful for the support and kindness that we received and I am delighted that we have been able to work with the landlords. I am thrilled to say that this means that Unity Diner is going to be reopening and will be beginning a new and exciting chapter.”
+
+**Read more: Vivera Buys The Vegetarian Butcher From Unilever**
+
+## Unity Diner returns
+
+Unity Diner closed its doors at the start of February, citing rising costs. Following the closure announcement, the restaurant received huge support from the vegan community, alongside donations to Surge Sanctuary, which it supports.
+
+“Our ethos remains the same – we’re here to provide great vegan food, spread awareness for animals and raise funds for @thesurgesanctuary,” the restaurant said. “But we can’t do it without you! Only with your continued support can we make this work and keep this space thriving for the vegan community and the sanctuary.”
+
+**Read more: UK’s ‘Fastest-Growing’ Meat-Free Brand Tiba Tempeh Secures £1.1 Million In Funding**",plantbasednews.org,2025-04-01,23,Vegan Restaurant Unity Diner To Return,article,0.03325770931,32,108,113.9076923
+https://plantbasednews.org/news/protein-rich-vegan-buddha-bowls/,false,"This is a lifestyle article about recipes, not a news report of a specific event",Why I'm Obsessed With These Protein-Rich Vegan Buddha Bowls',"Tia Costello, known for her Healthy Vegan Mama YouTube channel, has shared some of her favorite healthy plant-based buddha bowl recipes","Tia Costello, known for running the Healthy Vegan Mama YouTube channel, recently shared a video on the plant-based Buddha bowls she’s obsessed with. They’re packed with wholesome plant ingredients and work very well for lunch or dinner.
+
+Costello launched Healthy Vegan Mama in 2020 after years of struggling with inconsistent eating and overcomplicating her meals. Once she focused on whole plant foods she genuinely enjoyed – and made a habit of keeping them stocked – healthy eating became simple and sustainable. Today, she shares that same approach with hundreds of thousands of followers, offering no-fuss recipes designed for busy people. In her latest video, she walks through a series of colorful Buddha bowls made with pantry and freezer staples, highlighting how quick and nourishing plant-based meals can be. You can find all the recipes in the video below.
+
+### White bean, spinach & pasta bowl
+
+One of her go-to meals combines brown rice pasta, canned white beans, spinach, and cherry tomatoes. Costello often preps pasta on the weekend and freezes it, so she can assemble meals like this in just minutes.
+
+“Now when I say I can’t stop eating these I legit mean I cannot stop eating these Buddha bowls that I’m going to share with you today,” she says.
+
+This bowl offers a strong mix of protein, fiber, complex carbs, and greens – making it filling and energizing.
+
+**Read more: Meat-Free Cottage Pie With Leek And Cauliflower Topping**
+
+### The pantry chef method
+
+Costello keeps her cooking routine flexible but structured. She relies on a system she calls being a “pantry chef” – grabbing staple items she always has on hand and turning them into balanced meals.
+
+“These meals consist of staple whole plant foods that I keep in my house in stock all the time,” she explains. Ingredients include various veggies, rice, pasta, beans, grains, and more.
+
+This mindset allows her to stay consistent without needing a complicated meal plan or specialty ingredients.
+
+### A creamy vegan dressing
+
+One of her favorite sauces is her signature dressing made from tahini, low-sodium soy sauce, apple cider vinegar, and water to thin it out. It’s simple, flavorful, and ties all the ingredients together without relying on added oils.
+
+### Routine that works
+
+Costello says that once she finds meals she loves, she sticks with them – cycling through a few favorites to make healthy eating automatic.
+
+“I will just eat it every day and kind of rotate through it,” she says. If you’re looking for quick, high-protein, high-fiber vegan lunches that are easy to build and satisfying to eat, Costello’s Buddha bowls are a great place to start.
+
+*You can find more recipes on the Healthy Vegan Mama YouTube channel*.
+
+**Read more: ‘12 Mistakes New Vegans Make – And How To Combat Them’**",plantbasednews.org,2025-04-23,1,Why I'm Obsessed With These Protein-Rich Vegan Buddha Bowls',article,0.03650897324,34,108,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/satay-chickpea-and-quinoa-salad/,false,"This is a recipe, not a news article.",Satay Chickpea And Quinoa Salad,"Try this satay chickpea and quinoa salad for a flavorful, colorful dinner that is full of protein and fiber.","This satay chickpea and quinoa salad from Sophie Waplington’s cookbook *Soph’s Plant Kitchen* is full of variety. It’s completely plant-based, with a base of tricolour quinoa, rainbow veg, and smoked tofu, then topped with chickpeas coated in a rich, creamy peanut sauce. The dressing hits all the right notes – sweet, salty, tangy, and nutty – with ginger, garlic, soy sauce, and sesame oil bringing plenty of depth.
+
+The crunch from the carrots, red cabbage, and cucumber keeps things fresh, while the chickpeas and tofu make it hearty enough to count as a full meal.
+
+It also scores high on plant points, with over 10 different plant-based ingredients including grains, legumes, nuts, seeds, herbs, and plenty of veg. Serve it cold straight from the fridge or let it come to room temp. It’s ideal for packed lunches, picnics, or a no-fuss dinner packed with flavor and color.
+
+**Read more: Creamy Gochujang Chickpeas And Lentils**
+
+## How to make the satay chickpea and quinoa salad
+
+### Ingredients
+
+- 150 g tricolor quinoa
+- 1 large or 2 small carrots peeled and julienned or grated
+- 1 red bell pepper thinly sliced
+- ¼ red cabbage thinly sliced
+- ⅓ green sweetheart cabbage thinly sliced
+- 1 small cucumber deseeded and cut into 5mm (¼in) half-moons
+- 150 g firm smoked tofu grated or crumbled
+- 700 g chickpeas, from a can , drained and rinsed
+- Salt and black pepper
+
+##### FOR THE SAUCE
+
+- 4 heaped tbsp crunchy or smooth peanut butter
+- Thumb-sized piece of fresh ginger peeled and grated
+- 3 garlic cloves
+- 2 tbsp soy sauce or tamari
+- 2 tbsp rice vinegar
+- 1 tbsp agave or maple syrup
+- 1 tbsp sesame oil
+- 3–4 tbsp warm water plus more if needed
+
+##### TO SERVE
+
+- 70 g raw peanuts
+- Small handful of fresh coriander leaves picked
+- Lime wedges
+- Red chili thinly sliced
+- Sesame seeds
+
+### Instructions
+
+- Cook the quinoa according to the packet instructions. You can add some stock powder for extra flavor here!
+- Add all the sliced veggies to a large bowl, saving one or two bits of each on the side for garnish.
+- Grate the tofu and add this, too, along with the cooked and cooled quinoa.
+- In a blender cup, blend all the sauce ingredients together. Season to taste. Pour a third into the quinoa tofu mixture, tossing very well with your hands, then combine the rest with the chickpeas in another bowl.
+- Gently toast the raw peanuts in a dry frying pan for 5–7 minutes, then roughly bash them while warm in a pestle and mortar with a medium pinch of salt. Taste and season to your liking.
+- Divide into bowls or containers, then generously ladle the peanut butter chickpeas over the salad.
+- Garnish with coriander, lime wedges, chill, the roasted and crushed peanuts, sesame seeds and the veggies you kept to the side.
+
+*Excerpted from Soph’s Plant Kitchen by Sophie Waplington, published in 2025 by Yellow Kite, an imprint of Hodder & Stoughton. Photography by Lizzie Mayson.*
+
+**Read more: Vegan Apple Power Bowl**",plantbasednews.org,2025-04-22,2,Satay Chickpea And Quinoa Salad,recipe,0.03021305644,28,112,113.9076923
+https://plantbasednews.org/lifestyle/health/doctor-carnivore-diet-bad-for-health/,true,"Reports on a specific topic (carnivore diet) with a doctor's opinion, in a news-style format",Leading Doctor On Why The Carnivore Diet Is Bad For Health,"A leading doctor has listed the reasons why following a carnivore diet is harmful to human health, including disease risk and the environment","A leading doctor has listed the reasons why following a carnivore diet is harmful.
+
+Dr Shireen Kassam, the founder and director of Plant-Based Health Professionals (PBHP), wrote an article earlier this month titled “Why we do not recommend the carnivore diet.” The carnivore diet is a pseudoscientific meal plan that focuses on meat, dairy, and eggs, and doesn’t incorporate any plant foods at all.
+
+PBHP is a UK-based Community Interest Company (CIC) that advocates for whole foods and plant-based nutrition as preventative medicine for chronic diseases. The article was published on the PBHP website and contains 10 “key reasons” carnivore diets are harmful.
+
+Kassam highlights that an entirely animal-based diet contains zero fiber and high quantities of saturated fat and dietary cholesterol. This could increase the likelihood of diabetes, heart disease, stroke, and dementia. Excluding plant-based foods also leads to deficiencies in key micronutrients, including magnesium, potassium, and vitamin C.
+
+Consuming red and processed meats could increase the risk of developing cancer, and Kassam also writes that low-fiber, high-fat diets could be linked to anxiety and depression. She says that there is no evidence that the carnivore diet supports weight loss, and no scientific studies support long-term safety. Finally, Kassam notes that eating an entirely animal-based diet is “not evolutionarily consistent,” and is “terrible” for the environment.
+
+**Read more: ****Carnivore MD Says He ‘Likes Fruit’ For Carbohydrates – And Claims Pickles Are Animal-Based**
+
+## Carnivore diet ‘unbalanced, unsustainable, and potentially harmful’
+
+The claimed health benefits of following the carnivore diet have been widely debunked. Carnivore has been described by some as an extreme take on the keto diet, which emphasizes fat and some protein over carbohydrates, and has also been criticized.
+
+In contrast, a variety of studies from 2025 alone have indicated that swapping animal foods for plant-based ones can reduce the risk of cardiometabolic conditions, promote gut health, and lower the risk of premature death. A major 20-year review published last year found that plant-based diets improve overall health and cut the risk of heart disease and cancer.
+
+“The carnivore diet is nutritionally unbalanced, unsustainable, and potentially harmful in the long run,” said Kassam. “While short-term benefits may come from eliminating processed foods, there are far healthier ways to achieve health goals without sacrificing essential nutrients.”
+
+**Read more: ****Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study**",plantbasednews.org,2025-03-27,28,Leading Doctor On Why The Carnivore Diet Is Bad For Health,article,0.03893733373,31,114,113.9076923
+https://plantbasednews.org/jobs/,false,"This is a job posting page, not a news article.",Jobs At Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","# Work With Us!
+
+Plant Based News is the leading mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals.
+
+Plant Based News values our team. We offer a range of benefits, competitive wages, and more.
+
+## job perks
+
+#### Want to join the team?
+
+View our job openings below.
+
+#### Freelance Health & Wellness Writer
+
+ACTIVE ROLE
+
+Are you passionate about health, wellness, and plant-based living? Do you have a sharp eye for spotting trending topics in this space and turning them into engaging articles? If you’re efficient, adaptable, and able to write high-quality content in a fast-paced environment, we’d love to hear from you.
+
+**About Us**
+
+Plant Based News is a leading digital media platform covering plant-based health, sustainability, and ethical living. We publish news, lifestyle articles, and expert insights that inspire positive change and drive important conversations in the wellness space.
+
+**The Role**
+
+We are looking for a fast, efficient writer who can track down trending health and wellness stories—especially lifestyle videos and vegan recipes—and turn them into compelling, high-quality articles. This is a competitive, high-paced role that requires speed, accuracy, and a strong understanding of plant-based living and lifestyle medicine.
+
+**Key Responsibilities:**
+
+**Track down online health and wellness trends and stories,**including lifestyle videos and vegan recipes, to do write-ups on.**Be efficient in writing up articles**about the above in the health and wellness space.**Be confident using AI**to speed up this process in a competitive and high-paced environment.**Have familiarity with lifestyle medicine and the whole food, plant-based lifestyle**to ensure accuracy and depth in your content.
+
+**What We’re Looking For**
+
+- Proven experience writing for digital publications, news sites, or online media platforms.
+- A strong ability to spot relevant trends in the health and plant-based space.
+- Fast, efficient writing skills with attention to detail.
+- Passion for plant-based nutrition, wellness, and lifestyle medicine.
+- Ability to work independently and proactively generate content ideas.
+
+**Example Content**
+
+Here are examples of the type of articles you’ll be writing:
+
+- https://plantbasednews.org/lifestyle/food/best-vegan-sandwich/
+- https://plantbasednews.org/lifestyle/food/meal-prep-vegan-breakfast/
+- https://plantbasednews.org/lifestyle/food/healthiest-meal-planet/
+- https://plantbasednews.org/news/social-media/carnivore-md-fruit-for-carbohydrates/
+
+**Details**
+
+**Freelance, remote role**– work from anywhere.**Paid hourly**(rate based on experience).**Flexible workload**– work at your own pace.**Opportunity to contribute to a leading platform in the plant-based space.**
+
+**How to Apply**
+
+If this sounds like you, we’d love to hear from you! Please send:
+
+- Your resume or portfolio showcasing relevant writing experience.
+- A short cover letter explaining your passion for Plant Based News and why you’d be a great fit.
+- Two writing samples (preferably lifestyle or news-style articles on health, wellness, or plant-based living).
+
+**Email applications to:** [email protected]
+
+We look forward to working with a talented writer who can bring fresh, engaging plant-based health and wellness stories to our audience.
+
+#### Freelance Science/Creative Writer – Chronic Pain & Lifestyle Medicine
+
+ACTIVE ROLE
+
+**Plant Based News (Remote, Hourly Paid)**
+
+Are you passionate about storytelling, health, and the power of lifestyle changes in managing chronic pain? Do you have a knack for research and writing compelling science-backed narratives? Plant Based News is seeking a freelance writer and researcher to help uncover and share powerful insights on chronic pain, disease reversal, and holistic wellness.
+
+**About Us**
+
+Plant Based News is a leading media platform focused on health, sustainability, and plant-based living. Our content—spanning documentaries, articles, and video storytelling—delves into how lifestyle changes can prevent and even reverse chronic diseases.
+
+**The Role**
+
+We are looking for a science-driven yet creative writer to help us surface and share inspiring stories about managing and reversing chronic pain. Your work will involve:
+
+- Researching & Extracting Insights
+- Reviewing our extensive YouTube video library to find positive testimonials about lifestyle changes and chronic pain relief.
+- Sifting through our contact inbox to identify valuable tips and personal experiences shared by our audience.
+- Going through books and key resources on chronic pain and holistic wellness, highlighting top takeaways.
+
+- Writing & Storytelling
+- Crafting well-researched articles, blog posts, and social media content based on your findings.
+- Ghostwriting pieces for our website or key contributors.
+- Synthesizing research into engaging, easy-to-digest formats.
+
+
+**What We’re Looking For**
+
+- Experience in
+**health journalism, science communication, lifestyle writing, or medical writing.** - A strong understanding of
+**holistic health, plant-based nutrition, lifestyle medicine, spirituality, and/or chronic pain management.** - Ability to
+**translate scientific research into engaging, reader-friendly content.** - Strong research skills—comfortable reviewing books, interviews, and audience feedback.
+- Excellent storytelling abilities—turning complex ideas into compelling narratives.
+
+**Details**
+
+**Freelance, remote role**– work from anywhere.**Paid hourly**(rate based on experience).**Flexible workload**– you can choose the hours that fit your schedule.
+
+**How to Apply**
+
+If this sounds like you, we’d love to hear from you! Please send:
+
+✅ Your **resume or portfolio** showcasing relevant writing experience.
+
+✅ A **short cover letter** explaining why you’re passionate about this topic.
+
+✅ **Two writing samples** (preferably related to health, wellness, or chronic pain).
+
+**Email applications to:** [email protected]
+
+We look forward to working with a talented writer who believes in the power of lifestyle changes to transform health!
+
+#### Sales & Partnerships Manager / Director
+
+ACTIVE ROLE
+
+**Location:** Remote (UK / US preferred)
+
+**Compensation:** Competitive (based on experience)
+
+**Hours:** Freelance / Part-time (20-30 hours per week)
+
+
+**About The Sustainability Awards & PBN Digital**
+
+PBN Digital is a specialist conscious-consumer marketing agency, leveraging our expertise in whitelisting, brand amplification, and performance marketing to help ethical brands scale. We are in the process of broadening PBN Digital into a larger sustainability-focused agency, with a rebrand planned in the near future.
+
+As part of this evolution, we are launching an exciting new initiative, The Sustainability Awards, a digital awards platform designed to highlight and support sustainability-focused brands. While still in its early stages, this initiative aims to engage purpose-driven businesses, provide credible recognition, and offer strategic marketing opportunities to those making a genuine impact. By integrating The Sustainability Awards within PBN Digital’s ecosystem, we are creating new opportunities for brands to amplify their reach and credibility.
+
+We are looking for a highly connected, commercially driven, and marketing-savvy partnerships professional to help grow The Sustainability Awards and PBN Digital, secure high-value brand collaborations, and drive revenue through impactful marketing partnerships. This role is ideal for someone with a strong hunger for business development, who thrives on identifying opportunities, building strategic relationships, and driving commercial success in the sustainability space.
+
+
+**Key Responsibilities**
+
+**Business Development & Strategic Partnerships**
+
+- Experienced in business development with at least 3 + years in a management position.
+- Identify, approach, and secure partnerships with sustainability-focused brands, ethical businesses, and corporate sponsors.
+- Develop compelling partnership proposals and pitch whitelisting services, conscious-consumer marketing, and awards collaborations.
+- Take a hands-on approach to developing The Sustainability Awards, so that the award categories align with what is in the best interest for our agency.
+- Leverage industry connections to generate leads and drive revenue.
+- Manage high-value relationships and close commercial deals with brands that align with our mission.
+
+**Sales & Lead Generation**
+
+- Create and refine sales strategies to attract purpose-driven brands that want to scale their impact through marketing.
+- Identify corporate sponsors for The Sustainability Awards and whitelisting partnerships.
+- Build a pipeline of potential clients across ethical consumer goods, sustainability initiatives, and corporate ESG efforts.
+
+**Industry Engagement & Brand Positioning**
+
+- Represent The Sustainability Awards initiative as it grows as a way of upscaling (and upselling) our conscious consumer agency at industry events, networking opportunities, and sustainability forums.
+- Work closely with marketing and content teams to position the agency as a leader in conscious-consumer digital marketing.
+- Stay ahead of trends in sustainability marketing, ethical consumerism, and digital growth strategies to inform outreach.
+
+
+**What We’re Looking For**
+
+**Highly connected**in the sustainability, ethical consumer, or impact-driven business sectors.**Proven track record**of securing partnerships, sponsorships, or high-value deals.**Strong understanding of digital marketing**, whitelisting, and brand amplification strategies.**Confident communicator**with experience in pitching and closing deals.**Passionate about sustainability**with an ability to spot authentic and impactful brand stories.**Self-starter**who can take ownership of sales and partnerships, driving revenue growth.- Experienced
+**Business Development Skills**with 3+ years experience in a senior position.
+
+",plantbasednews.org,2025-03-25,30,Jobs At Plant Based News,article,0.1232670402,76,125,113.9076923
+https://plantbasednews.org/news/social-media/carnivore-md-fruit-for-carbohydrates/,true,Reports on a specific event (Paul Saladino's grocery shopping) with news-style reporting,Carnivore MD Says He 'Likes Fruit' For Carbohydrates - And Claims Pickles Are Animal-Based,Paul Saladino goes grocery shopping Walmart with YouTuber Bobby Parrish and explains what foods he would choose,"Paul Saladino, formerly known as Carnivore MD, eats fruit for their carbohydrates, according to a video he filmed with YouTuber Bobby Parrish.
+
+In the video from last summer, Saladino takes Parrish to Walmart for an “Animal Based Haul” of groceries. “I like fruit for carbohydrates on an animal-based diet,” he said. He added that he thinks “some people do okay with, like, sweet potatoes and other stuff” for their carbs, but that he will mostly eat fruit. He has previously said that he introduced fruit, honey, and raw dairy into his diet after experiencing negative health effects from only eating meat.
+
+In a separate TikTok Saladino says that fruit is the “best way to get carbohydrates with the least amount of plant toxins.” In his view, the “defense chemicals” that plants produce to stop themselves being eaten mean they aren’t healthy to consume.
+
+**Read more: What Are ‘Cheese Hands’? The Carnivore Diet Symptom Making Headlines**
+
+These chemicals are also known as “anti-nutrients” which some people think make it harder to absorb the nutrients in the plants when you eat them. A scientific review of the evidence found that there’s no clear evidence to show anti-nutrients are particularly harmful, since plants also “contain thousands of other compounds … many of which counteract the potential effects of the ‘anti-nutrients’.” Many anti-nutrients are also present in very small quantities, or are inactivated during cooking. Some of them have even been found to have health benefits.
+
+## Pickles are “animal-based”
+
+In the video with Parrish, Saladino made another notable claim when he picks up a jar of pickles. “I don’t know if you guys know this but pickles are animal-based.” He went on to say that he will eat a particular brand of pickles because “they taste good and the ingredients are not that bad … there’s no massive preservatives or anything in there.”
+
+He doesn’t provide any further explanation about how pickles, which are cucumbers preserved or fermented in vinegar or brine, are animal-based.
+
+Saladino also took Parrish to choose some honey and explained that he started eating it because he “wasn’t getting enough carbohydrates” on a strictly carnivore diet. “I would argue that honey is carnivore, it’s not a plant food. I mean a lot of vegans won’t eat it so it’s good enough for me if a vegan won’t eat it then I could eat it on a carnivore diet.”
+
+**Read more: ‘Why I Quit The Carnivore Diet’**",plantbasednews.org,2025-03-25,30,Carnivore MD Says He 'Likes Fruit' For Carbohydrates - And Claims Pickles Are Animal-Based,article,0.03748251748,28,110,113.9076923
+https://plantbasednews.org/news/celebrities/bill-maher-blames-animal-torture-on-farms-for-bird-flu/,true,Reports on a specific event (Bill Maher's comments on bird flu) in a news-like format.,Bill Maher Says Treating Animals 'Badly' Has Caused Bird Flu,Bill Maher has blamed conditions on intensive animal farms for helping to spread bird flu around the globe,"Bird flu and future pandemics were among topics of discussion on a recent episode of Real Time with Bill Maher.
+
+An audience question read out by Maher was directed to guest Jon Tester, the former Democratic Senator for Montana and a crop and beef farmer. The question was: “Are you concerned about bird flu and the Trump administration’s ability to respond to another pandemic?”
+
+Tester said that “we should learn something from COVID and we should treat these things seriously.” In response, Maher said: “All the diseases come from animals, and it’s because of the way we treat them… badly.”
+
+Tester agreed there “there’s no doubt” that the current bird flu situation is due to the “concentration of livestock in small areas, in this case, chickens.” Bird flu has become a global catastrophe for both wild and farmed animals, spreading rapidly through poultry farms until mutations allowed it to jump to a growing number of species.
+
+**Read more: Bird Flu Jumps To Sheep For First Time**
+
+Maher said that the cruel conditions that chickens are kept in are to blame for bird flu. “When you torture animals, it winds up coming [back on us],” he said. Maher has been a PETA board member since 1997, though he continues to eat meat.
+
+## ‘We should deal with it’
+
+Maher asked whether Tester, in his capacity as a Senator, had ever done anything about the way chickens are farmed. do anything about that?
+
+“Look, we have a hard enough time getting a farm bill passed in Congress, for Christ’s sakes, much less dealing with those kind of issues in our food system,” said Tester. The farm bill is a legislative package that expires and is updated every five years in the US. It covers matters such as financial support for farmers and nutrition programs to help low-income families.
+
+“Does that mean we shouldn’t deal with it?” Tester went on. “No, we absolutely should deal with it in common sense ways.” But he said instead, the political conversation ends up fixating on issues like which bathrooms trans people should be able to use.
+
+Currently, the global response to bird flu is focused on containment through killing infected animals and implementing biosecurity measures on individual farms. However, intensive animal farms continue to proliferate across the globe. Experts have warned that countries must start preparing for a potential bird flu pandemic among humans, including developing vaccines and public communication programs.
+
+**Read more: First Human Case Of Bird Flu Confirmed In Nevada As New Strain Circulates**",plantbasednews.org,2025-03-25,30,Bill Maher Says Treating Animals 'Badly' Has Caused Bird Flu,article,0.03772224185,31,107,113.9076923
+https://plantbasednews.org/category/news/economics/,false,"This is a category page for business news, not a single news article.",Business - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-23,1,Business - Plant Based News,article,0.02156605533,1,120,113.9076923
+https://plantbasednews.org/lifestyle/food/califia-farms-fruity-drinks-coconut-cream/,true,Reports on a specific event (product launch) in a news-like format.,Califia Farms Launches New Fruity Drinks Made With Coconut Cream,US dairy alternative brand Califia Farms has just announced the launch of new fruity coconut cream-based drinks with reduced sugar content. ,"US dairy alternative brand Califia Farms has just announced the launch of new fruity coconut cream-based drinks with reduced sugar content.
+
+They are available in four flavors: Piña colada, Key Lime Colada, Strawberry Creme, and Orange Creme. The drinks aren’t alcoholic, but they can be used as mixers. Califia Farms has partnered with 818, the tequila brand founded by Kendall Jenner, for a promotional event at Coachella festival next month.
+
+“Today’s consumer embraces mindful indulgences, and we’re proud to bring a new little sweet treat to retail shelves,” said Suzanne Ginestro, chief marketing officer at Califia Farms, in a statement.
+
+According to Califia Farms, each drink contains up to 50 percent less sugar than comparable juices. They RRP at $5.99 each.
+
+**Read more: Better Nature Launches Tempeh With Comparable Protein To Chicken**
+
+## Califia Farms expands
+
+This is the latest in a long line of new launches from Califia Farms. In the last year, it has introduced organic plant-based creamers, “complete” kid-friendly milk, and most recently 3-ingredient plant-based milk.
+
+Califia Farms, founded in 2010 by Greg Steltenpohl in partnership with a San Joaquin Valley farmer’s co-op, is a Los Angeles-based company specializing in plant-based beverages. It makes a wide variety of vegan milks, using ingredients like oats, almonds, cashews, and coconut.
+
+Earlier this year, Califia Farms chief executive officer Dave Ritterbush said that he doesn’t believe the word “alternative” is suitable for dairy-free drinks anymore.
+
+“Plant-based milks aren’t alternative anymore,” he told *Food Business News*. “We are just seeing more and more households buying in. The average consumer used to be defined as urban, younger and more educated, but it’s now spread well beyond that group. We see market penetration across all 50 states. Yes, there is more development on the coasts of the United States, but, really, it’s mainstream.”
+
+**Read more: Magnum Announces Major Change to Vegan Ice Cream Recipe**",plantbasednews.org,2025-03-28,27,Califia Farms Launches New Fruity Drinks Made With Coconut Cream,article,0.03433965638,30,109,113.9076923
+https://plantbasednews.org/veganrecipes/pistachio-is-the-trending-flavor-of-2025/,false,"This is a recipe and lifestyle article, not a news report.",Pistachio Is The Trending Flavor Of 2025 - 10 Vegan Recipes To Use It In,Pistachio is the trending flavor of 2025. Here are 10 vegan pistachio recipes to use it in. From pasta to vegan ice cream and more.,"Pistachio is seriously in demand this year. From vegan ice cream to pasta, this buttery, earthy nut is popping up everywhere — and not just in desserts.
+
+*Food & Wine* named pistachio *the* flavor to watch this year, highlighting its subtle sweetness, soft green color, and versatility across savory and sweet recipes. Meanwhile, California pistachio production is booming, with *the Guardian* reporting strong demand and record crops as pistachios find their way into more kitchens than ever.
+
+For plant-based eaters, this trend is easy to love. Pistachios are naturally vegan, rich in protein, and packed with healthy fats. They blend seamlessly into creamy sauces, pestos, desserts, and snacks, all without any dairy. The flavor is mellow yet distinct, making it perfect for layering into both simple and elevated vegan dishes.
+
+Whether you’re looking for a quick snack, a dinner twist, or a dairy-free dessert that still feels indulgent, pistachios have you covered.
+
+Here are 10 vegan recipes that show that pistachio is the tending flavor of 2025 — from pistachio pesto minestrone to chocolate cheesecake and homemade pistachio milk.
+
+**Read more: 10 Vegan Spring Recipes**
+
+## Spiced roasted squash with pomegranate molasses & pistachios
+
+This spiced roasted squash with pomegranate molasses and pistachios is a tasty vegan dinner. Pistachios blend well with sweet or savory dishes, and this recipe by Christina Soteriou combines sweet, tangy, and warm roasted flavors in this Middle Eastern-style tray bake. Chickpeas, spices, tahini, dates, and lemon complement the butternut for a flavorful dish.
+
+*Find the recipe here.*
+
+## Pistachio and chocolate cheesecake
+
+Natlicious Food’s pistachio and chocolate vegan cheesecake doesn’t have to be eaten at Christmas. It’s a dairy-free fridge dessert made with vegan chocolate, digestive biscuits, pistachio spread, vegan cream cheese, and dark chocolate shavings.
+
+*Find the recipe here.*
+
+## Nutty pistachio fettuccine
+
+BOSH’s nutty pistachio fettucine is a great comfort food choice. It uses a homemade pistachio pesto with green olives, artichokes, olive oil, and lemon. It’s a simple yet flavorful recipe. To finish the dish, add chopped pistachios and fresh basil leaves and enjoy.
+
+*Find the recipe here.*
+
+## Pistachio energy balls
+
+For a tasty, high-energy snack, try Natlicious Food’s pistachio energy balls. They’re great for after a workout. All you need to make them is some cashews, almonds, dates, cocoa powder, and pistachio paste.
+
+*Find the recipe here.*
+
+## Halloumi and pistachio salad
+
+This vegan halloumi and pistachio salad by BOSH! is nutrient-dense and tasty. Using tofu for the halloumi with quinoa, nutritional yeast, pomegranate seeds, and more, this salad is fresh and filling. Mint, spring onion, lemon, and cucumber add to the refreshing quality of this high-protein salad.
+
+*Find the recipe here.*
+
+**Read more: 5 Vegan Cabbage Recipes**
+
+## Vegan pear and pistachio pizza
+
+Nuts & Twigs’ vegan pear and pistachio pizza is a must-try. The pizzas use vegan pistachio pesto, caramelized onions, mozzarella, pear slices, arugula, and balsamic glaze for a tangy, sweet, and savory pizza.
+
+*Find the recipe here.*
+
+## Green minestrone with pistachio pesto
+
+Make BOSH!’s green minestrone with pistachio pesto for the perfect spring dish. It’s warm, comforting, and uses seasonal vegetables. Use orzo, frozen peas, green beans, mangetout, lemon, and vegan parmesan to help the vegan pesto shine.
+
+*Find the recipe here.*
+
+## Matcha, pistachio & cardamon babka
+
+Natalie Penny’s matcha, pistachio, and cardamon babka are vibrant, nutty, and sweet. It’s a sweet bread filled with pistachio, matcha, and cardamon sugar butter and finished with a glaze and sugar pearls. Give it a try if you love intense flavors.
+
+*Find the recipe here.*
+
+## Vegan pistachio ice cream
+
+A vegan pistachio ice cream should always be on your list of pistachio recipes. This version with coconut milk and soaked pistachios by Addicted to Dates is perfect for warm days. The ice cream contains almond, vanilla extract, and maple syrup for sweetness and flavor. Finish with some pistachios and dark chocolate.
+
+*Find the recipe here.*
+
+## Pistachio milk
+
+Finally, end off with some pistachio milk by Remy Morimoto Park. It’s a great plant milk that’s creamy and slightly green. It’s easy to make and requires vanilla, shelled pistachios, salt, water, and sweetener. Try it in your coffee or with cereal.
+
+*Find the recipe here.*
+
+**Read more: 11 Brain-Boosting Vegan Recipes**",plantbasednews.org,2025-04-05,19,Pistachio Is The Trending Flavor Of 2025 - 10 Vegan Recipes To Use It In,article,0.0523359059,52,129,113.9076923
+https://plantbasednews.org/veganrecipes/breakfast/bubble-bagel-bites/,false,"This is a recipe, not a news article.",High Protein 'Bubble Bagel Bites',"For a snack or a high protein breakfast, try these bubble bagel bites made with tofu cream cheese and vital wheat gluten.","These vegan bubble bagel bites from *CALL ME VEGAN* by Halle Burns are a high-protein, chewy snack you can whip up fast. The key ingredient is vital wheat gluten — a flour packed with protein that gives the bites their signature texture. You mix it with just a few other pantry staples to make a simple dough, then roll it into bite-sized balls and coat them in everything bagel seasoning.
+
+Once baked, they puff up and turn golden, with a chewy inside and crisp edges. They’re perfect straight from the oven or dipped in vegan cream cheese. Halle recommends tofu cream cheese or a store-bought option like Kite Hill.
+
+These bites are easy to make and super tasty. Each one packs in a solid protein boost, thanks to the vital wheat gluten. Enjoy them as a snack, party bite, or part of a high-protein vegan breakfast. No long prep, no fancy tools — just chewy, savory goodness.
+
+**Read more: The Ultimate Jamaican Breakfast**
+
+## Bubble bagel bites
+
+### Ingredients
+
+##### For the tofu cream cheese
+
+- 7 ounces firm or extra firm tofu drained and at room temperature
+- 3 tablespoons Homemade
+- Vegan mayo
+- 2 tablespoons nutritional yeast
+- 1 tablespoon freshly squeezed lemon juice or vinegar
+- 1 tablespoon seltzer water
+
+##### For the bagel bites
+
+- ¼ cup vital wheat gluten
+- ¼ cup water
+- 1 tablespoon tapioca starch
+- ¾ teaspoon baking powder
+- ¾ teaspoon white vinegar
+- ¼ teaspoon fine sea salt
+- 1 to 2 tablespoons everything bagel seasoning
+- Tofu cream cheese or store-bought vegan cream cheese such as Kite Hill for serving
+
+### Instructions
+
+#### Tofu cream cheese
+
+- In a blender, combine the tofu, mayo, nutritional yeast, lemon juice, and seltzer water. Blend on high until very smooth, scraping down the sides as needed.
+- Transfer the mixture to a lidded container, smoothing the top with a spatula, and refrigerate for at least 2 hours before using. Store in the fridge for up to 2 weeks.
+
+#### For the bubble bagel bites
+
+- Preheat the oven to 350°F.
+- In a medium bowl, stir together the vital wheat gluten, water, tapioca starch, baking powder, vinegar, and salt until a shaggy dough forms. The dough will be very wet. Using your hands, knead the dough for 1 to 2 minutes until it becomes smooth.
+- Break the dough into tablespoon-size pieces and roll them into balls roughly 1 inch in diameter.
+- Pour the everything bagel seasoning into a small bowl and roll the balls in it until covered. Place the bites an inch or two apart on an ungreased sheet pan.
+- Bake for 10 minutes, then turn each bite over so it can brown a little more on the other side.
+- Continue baking until they are puffed and golden, 13 to 15 minutes total. Serve with tofu cream cheese.
+- They are best enjoyed right from the oven.
+
+*Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.*",plantbasednews.org,2025-03-27,28,High Protein 'Bubble Bagel Bites',recipe,0.03104649402,27,111,113.9076923
+https://plantbasednews.org/category/news/,false,"This is a category page for news, not a single news article.",Other News - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-23,1,Other News - Plant Based News,article,0.02205435086,1,120,113.9076923
+https://plantbasednews.org/category/lifestyle/food/,false,"This is a category page for a news website, not a single news article.",Food - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-23,1,Food - Plant Based News,article,0.02028595264,1,120,113.9076923
+https://plantbasednews.org/veganrecipes/lunch/sweet-potato-salad-jar/,false,"This is a recipe article, not a news report.",High-Protein Sweet Potato Salad Jar With Tofu 'Cheese',"For lunch, try this plant-powered sweet potato rainbow salad full of high protein and vibrant ingredients like tofu cheese and beans.","This sweet potato rainbow salad jar from Sophie Waplington’s *Soph’s Plant Kitchen* brings color, texture, and serious nutrition to the table. It starts with quinoa and black beans for plant protein, then adds roasted sweet potato, crunchy veg, and smoky tofu cheese. Each bite hits a different note – sweet, tangy, salty, and fresh.
+
+The tofu cheese blends smoked tofu with garlic, nutritional yeast, and spices. It adds a creamy layer that makes this salad feel hearty. Marinated sweet potato gives the dish a zesty lift, while lime-pickled cabbage and charred corn add brightness and crunch.
+
+You get 33 grams of protein and 18 grams of fiber in every serving of this sweet potato rainbow salad. The variety of ingredients also give this salad a high number of plant points, with grains, legumes, vegetables, herbs, and seeds all working together. Pack it in a jar to show off the layers or build it on a plate. It’s perfect for lunch, dinner, or meal prep and tastes just as good the next day. This salad isn’t just pretty – it’s filling, flavorful, and full of plant-based power.
+
+**Read more: Cauliflower, Butter Bean, And Chard Dhal**
+
+## How to make a rainbow salad
+
+### Ingredients
+
+- 200 g quinoa
+- ½ vegetable stock cube or 1 tsp vegetable bouillon powder
+- 2 medium sweet potatoes
+- 2 tbsp olive oil plus extra for drizzling
+- ½ small red cabbage
+- Juice of 2 limes
+- 100 g fresh sweetcorn
+- 1 red chili finely chopped
+- ½ tsp agave syrup
+- 1 x 400g can black beans
+- 1 red bell pepper sliced
+- 2 handfuls of kale washed, stems removed, chopped, lightly massaged in olive oil
+- Few fresh coriander leaves
+- Small handful of pumpkin seeds
+- Salt and black pepper
+
+##### For the thick tofu cheese
+
+- 250 g firm smoked tofu
+- 3 tbsp nutritional yeast
+- 2 garlic cloves
+- 1 tsp onion powder
+- ⅓ tsp salt
+- 1 tsp smoked paprika
+- ½ tsp ground turmeric
+- 1 tbsp olive oil
+- 1 tbsp water plus more to loosen if needed
+
+### Instructions
+
+- Preheat the oven to 180°C fan/200°C/gas mark 6.
+- Cook the quinoa according to the packet instructions, adding the stock to the water for flavor.
+- Chop the sweet potatoes into 1–2cm (½–¾in) irregular chunks (no need to peel if organic, just give them a good wash), then add to a baking tray with a drizzle of olive oil and salt. Roast for about 20 minutes, or until lightly browned.
+- To a small, high-powered bullet blender, add all the tofu cheese ingredients and pulse to combine. Season to taste. It will be thick – it’s intentional!
+- Shred the red cabbage into a small bowl with a potato peeler, then add half the lime juice, a pinch of salt and pinch together with your fingers until it turns a pinky- purply shade. Set aside in the fridge.
+- Heat a dry non-stick frying pan on a medium-high heat and add the sweetcorn. Fry with a pinch of salt, for around 10–12 minutes until lightly charred, then take off the heat and set aside.
+- Now for the sweet potato marinade. In a small bowl, whisk the 2 tablespoons of olive oil, the remaining lime juice, the red chili, a pinch of salt and agave syrup together. Pour over the roasted sweet potato and carefully toss to cover.
+- Time to assemble the jars: put the cooked quinoa in first, then the black beans, sweet potato, tofu cheese, red pepper, kale, red cabbage, charred corn, coriander and pumpkin seeds.
+
+*Excerpted from Soph’s Plant Kitchen by Sophie Waplington, published in 2025 by Yellow Kite, an imprint of Hodder & Stoughton. Photography by Lizzie Mayson.*
+
+**Read more: Satay Chickpea And Quinoa Salad**",plantbasednews.org,2025-04-24,0,High-Protein Sweet Potato Salad Jar With Tofu 'Cheese',recipe,0.03366259778,29,113,113.9076923
+https://plantbasednews.org/category/lifestyle/health-and-fitness/,false,"This is a category page for health and fitness content, not a specific news article.",Health & Fitness - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-23,1,Health & Fitness - Plant Based News,article,0.02261345533,1,120,113.9076923
+https://plantbasednews.org/lifestyle/health/longevity-superfood-extend-life/,false,"Reports on a specific topic (longevity superfood) with expert opinions and supporting research, presented in a news-like format.",The Longevity 'Superfood' That Could Extend Your Life,"Dan Buettner, a longevity expert, has spoken out about a longevity superfood that could lengthen your life.","Some people spend loads of money trying to add years to their lives. But gaining extra time on Earth could be as simple as eating more beans.
+
+Dan Buettner, a National Geographic explorer and journalist, described beans as “the ultimate longevity food” in a recent Instagram post. Buettner has written several books on the diets of people living the longest, healthiest lives in the world’s “blue zones.” He notes in the post that beans are “a staple in every long-living culture.”
+
+Research shows that people could gain four extra years of life by eating a cup of beans a day, said Buettner. According to one study, for every 20g increase in daily consumption of beans, there was a seven to eight percent reduction in risk of death among older people. So what makes beans such an incredible longevity superfood? A more recent meta-analysis found that multiple studies show a link between eating more legumes and lower risk of death. Beans are great for your heart, too, as eating them four or more times a week can lower the risk of heart disease by 22 percent.
+
+So what makes beans a longevity superfood?
+
+**Read more: Eating A Higher Ratio Of Plant Protein Supports Heart Health, Finds Study**
+
+## Dietary powerhouses
+
+As Buettner points out, beans are complex carbohydrates and are packed with protein. Complex carbs, made up of fiber and starches, break down slowly in the digestive system, helping it to absorb vitamins and minerals, and providing protective benefits. Beans are a type of pulse, as are lentils and peas, and all these fall broadly under the category of legumes. They are the edible seed of the legume plant.
+
+Many beans are a good source of resistant starches, which support gut health as they are fermented by microbes in the large intestine. This process produces short-chain fatty acids that can help lower the risk of colorectal cancer, one of the most common types of cancer.
+
+Most people don’t get enough fiber in their diet, which can lead to a higher risk of diseases including some cancers and cardiovascular disease, as well as systemic inflammation. Eating a high-fiber diet is essential for digestive health, can lower cholesterol, regulate blood sugar levels, and help maintain a healthy weight. A diet high in fiber has been linked to a lower risk of death from cardiovascular disease, respiratory illnesses, and even infectious diseases.
+
+**Read more: 5 Elite Vegan Athletes Weigh In On The Best Foods For Protein**
+
+Legumes are an excellent source of plant protein. Soybeans in particular have a huge amount, with around 31g per cup, while others such as chickpeas and black beans containing around 15g. Particularly when paired with other high-protein plant foods such as whole grains, beans are a great replacement for meat. One analysis found that per serving, eating beans as a meat replacement reduces chronic disease risk by 5 percent.
+
+## Cheap and sustainable
+
+Not only are beans very good for you, they are cheap and good for the environment. While some plant-based meat alternatives can be expensive, beans are one of the cheapest foods available, and give you the most bang for your buck nutritionally. An analysis of the cost benefits of replacing meat with unprocessed beans found that the beans cost 88 percent less than beef and 72 percent less than chicken.
+
+Growing beans for human consumption takes up far less land and water than animal products, and produces significantly fewer greenhouse gas emissions. On top of that, beans fix nitrogen in the soil, which enriches the soil and helps plants to grow.
+
+While beans may be a staple food in some parts of the world, in others they are a seriously underutilized ingredient. On average, people in the UK buy only 30g of canned beans and pulses a week. A cup of cooked beans is between 150 to 190g, so 30g a week is far less than Buettner’s recommended cup a day.
+
+
+## Best types of beans
+
+While all beans are good for you, some have higher proportions of protein or fiber than others. Soybeans come out on top for protein, but have slightly less fiber, at 10.3g per cup, compared to some other beans. Kidney beans have 13.1g of fiber, for example, while lentils have 15.6g.
+
+Beans are packed with vitamins and minerals, too, in varying amounts. Most are a good source of iron, but once again soybeans take the lead by delivering 49 percent of your daily iron needs. Manganese, vitamins B1 and B9, copper, and zinc are among the other nutrients you can get from beans.
+
+If you’re looking to get more beans in your diet, try these caramelized onion butter beans, or add cannellini beans to your vegan mac and cheese. Foods made from beans such as tofu and tempeh are also a great way to up your bean intake. Combine tempeh and black beans to make a satisfying burger, or give this tandoori tofu traybake a go.
+
+**Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study**",plantbasednews.org,2025-03-30,25,The Longevity 'Superfood' That Could Extend Your Life,article,0.05279073054,38,126,113.9076923
+https://plantbasednews.org/lifestyle/health-and-fitness/blue-zones-doing-right/,false,"This is an educational article about the Blue Zones, not a news report of a specific event",Want To Live To 100? Here’s What The Blue Zones Are Doing Right,"If you want to increase longevity with diet, find out what people in the Blue Zones are eating and doing to lengthen their life.","Nafsika Antypas, host and producer of the television program *Plant-Based by Nafsika* and founder of The Plant-Based Switch podcast, is on a mission to help people live longer, healthier lives, starting with what’s on their plate.
+
+In a recent episode on her YouTube channel, The Plant Based Switch, Antypas explores the world’s five Blue Zones, known for their high concentrations of centenarians. In the video, she explores how plant-based foods, in addition to other lifestyle factors, play a role in their longevity.
+
+With personal ties to one of these regions – Ikaria, Greece, where her family is from – Antypas offers a look into what makes these long-living communities thrive.
+
+## The 5 main Blue Zones
+
+Below are five countries that are considered to be the main blue zones in the world. Here’s what diet and lifestyle looks like in these areas:
+
+### Ikaria, Greece
+
+This Aegean island has become almost synonymous with long life, and for good reason.
+
+“When I visit my family there, I’m always amazed by the vibrant community and their approach to life,” Antypas says. “They seriously don’t wear watches and so they’re always late, but we cut them some slack and say they arrived on Ikarian time.”
+
+Ikaria’s diet is predominantly plant-based, featuring seasonal vegetables, legumes like lentils, whole grains, herbal teas, and healthy fats, particularly from olive oil. Meals are simple, fresh, and deeply communal. “Meals were not just about food – they were about connection, laughter, and sharing stories,” she says.
+
+**Read more: ‘I Dined At The World’s Only Michelin 3-Star Vegan Restaurant – Here’s What It Was Like’**
+
+### Okinawa, Japan
+
+The Okinawan approach to food and life offers another blueprint for longevity. The traditional diet includes sweet potatoes and a variety of soy products.
+
+Beyond diet, Okinawans follow a philosophy called *ikigai* – a reason for being – which keeps them mentally and emotionally engaged.
+
+“The concept of *ikigai* … is deeply ingrained in their culture,” Antypas explains. This sense of purpose, together with a healthy diet, plays a big role in supporting longevity.
+
+### Sardinia, Italy
+
+In the mountainous interior of Sardinia, the lifestyle may be physically demanding, but the diet is simple and powerful. Whole grains, beans, and vegetables make up the bulk of Sardinian meals.
+
+### Nicoya Peninsula, Costa Rica
+
+In Nicoya, longevity the diet is centered around beans, corn, and squash. These staple foods are packed with essential nutrients.
+
+Nicoyans also live actively, often working outdoors and walking long distances. “The Nicoyans emphasize physical labor and active lifestyles, which complement their diet,” Antypas says.
+
+### Loma Linda, California
+
+This Southern California town is home to a large population of Seventh-day Adventists, many of whom follow vegetarian or vegan diets centered on whole, plant-based foods.
+
+“Their lifestyle includes regular exercise and strong community ties, which support their overall health,” Antypas explains.
+
+## Key Takeaways from the Blue Zones:
+
+To summarize, Antypas lists four main lessons from the Blue Zones:
+
+**1. Emphasize whole foods.**
+
+“Focus on consuming whole, unprocessed fruits, vegetables, legumes, and whole grains,” she says.
+
+**2. Community matters.**
+
+“Share meals with family and friends. The social aspect of eating not only enhances enjoyment, but also supports mental health,” she adds.
+
+**3. Stay active.**
+
+“Incorporate movement into your daily routine. Whether it’s walking, gardening, or dancing, find what you love and make it part of your life.”
+
+**4. Mindfulness and purpose.**
+
+“Cultivate a sense of purpose and stay engaged in activities that bring you joy.”
+
+Ultimately, people in Blue Zones aren’t chasing longevity, it’s a natural outcome of the way they live. From Ikaria to Loma Linda, their daily habits reflect a deep respect for food, community, and purpose.
+
+*You can find more of Nafsika Antypas’s videos on her YouTube channel*.
+
+**Read more: Too Lazy To Cook? These 5 Vegan Food Hacks Are A Game-Changer**",plantbasednews.org,2025-04-23,1,Want To Live To 100? Here’s What The Blue Zones Are Doing Right,article,0.04584703496,44,106,113.9076923
+https://plantbasednews.org/veganrecipes/snacks/cucumber-bites/,false,"This is a recipe, not a news article.",Quick Vegan Cucumber Bites,These quick and easy vegan cucumber bites are refreshing and easy to make with either veggies or your favorite plant protein,"These cucumber bites from Halle Burns’ *CALL ME VEGAN* are a fun, refreshing snack you can put together quickly. They’re kind of like inside-out sushi rolls – stuffed cucumber rounds filled with rice, avocado, and crunchy veggies like carrots or bell peppers. You slice out the core of the cucumber, pack it with filling, then cut it into bite-sized rounds.
+
+They’re light, crisp, and perfect for warm days or when you want something fresh without cooking. You can serve them with soy sauce or a creamy vegan ranch for dipping. They look great and are easy to make ahead if you’re taking them somewhere – just keep the cucumber whole and slice it right before serving.
+
+Want to make it more filling? Add smoky tofu, seasoned lentil ground beef, or mashed chickpeas for a protein boost. These bites are simple, versatile, and fun to eat. They’re great as a snack, a party plate, or a light lunch that doesn’t feel like a salad.
+
+**Read more: High Protein ‘Bubble Bagel Bites’**
+
+## Cucumber bites
+
+### Ingredients
+
+- 1 medium cucumber with stripes of peel removed
+- ¼ cup One Week’s Worth of Sushi Rice
+- ¼ peeled and thinly sliced avocado and/or
+- 1 handful of any combination of the following:
+- ½ thinly sliced bell pepper
+- ½ julienned small carrot
+- 1 thinly sliced green onion
+- Sprinkle of fine sea salt
+- Sesame seeds for serving
+- 2 tablespoons Ranchy Dressing (below) or soy sauce for serving
+
+##### One Week’s Worth of Sushi Rice*
+
+- 5¼ cups water plus more for rinsing
+- 4 cups sushi rice
+- ⅔ cup rice vinegar
+- 2 tablespoons maple syrup or
+- organic cane sugar
+- 2 tablespoons soy sauce
+
+##### Ranchy Dressing**
+
+- Large handful (about 1 cup) of fresh herbs such as parsley, dill, basil, and/or oregano
+- ½ cup oats cashews, or sunflower seeds, soaked in water to cover overnight and drained
+- ¼ cup water
+- ¼ cup unsweetened soy-based yogurt such as Silk
+- 2 tablespoons freshly squeezed lemon juice
+- 2 teaspoons nutritional yeast
+- 2 teaspoons dried dill
+- 1 teaspoon minced garlic
+- 1 teaspoon onion powder
+- ¼ teaspoon red pepper flakes
+- ¼ teaspoon fine sea salt
+
+### Instructions
+
+- Slice off both ends of the cucumber, and using a metal straw (or very stiff plastic one), pierce through the center of one end of the cucumber and push the straw through to the opposite side, removing the seeds as you push.
+- A chopstick or small paring knife works well for this job, too. Continue to pierce through the original hole, cleaning out the cuke center, until the opening is ¾-inch wide. To make cleaning easier, you can cut the cucumber in half so you have two tubes instead of one.
+- Hold the cucumber vertically on a flat surface, and using the straw or a chopstick if needed, stuff half of the empty space with rice and avocado, then stuff the cucumber with any vegetables you are using.
+- There is no wrong way here. Just try to pack in as much rice and as many vegetables into the cuke tube as possible. Slice the stuffed cucumber horizontally into 6 to 8 rounds (like a sushi roll).
+- Sprinkle the bites with salt and sesame seeds. Serve immediately with the Ranchy Dressing for dipping.
+
+#### One Week’s Worth of Sushi Rice
+
+- Rinse the rice in cold water until it runs clear. In a large pot over high heat, combine the rice and the 5¼ cups water.
+- Bring the water to a boil, then reduce the heat to low so the rice cooks at a slow simmer. Cover and let cook for 12 to 15 minutes. Remove the pot from the heat.
+- In a medium microwave-safe bowl, combine the vinegar, maple syrup, and soy sauce. Heat for 30 seconds.
+- Stir until well combined (or the sugar has dissolved).
+- Pour the mixture over the cooked rice and stir to combine.
+- Cover the rice with a damp towel until cool.
+- Divide the rice into sealable containers for 5 to 7 days of meals and store in the fridge.
+
+#### Ranchy Dressing
+
+- In a blender, combine the herbs, oats, water, yogurt, lemon juice, nutritional yeast, dill, garlic, onion powder, pepper flakes, and salt. Process on high until smooth.
+- Enjoy with fresh veggies right away, or store in a lidded jar or airtight container in the fridge for up to 2 weeks.
+
+*Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.*
+
+**Read more: Sticky Vegan Cauliflower Wings**",plantbasednews.org,2025-03-29,26,Quick Vegan Cucumber Bites,recipe,0.0371433939,29,113,113.9076923
+https://plantbasednews.org/veganrecipes/snacks/homemade-pistachio-milk/,false,"This is a recipe article, not a news report.",How To Make Vegan Pistachio Milk,Try this perfect pistachio milk for a plant-based milk alternative with a unique flavor and a creamy texture. This milk is great in coffee.,"Remy Morimoto Park’s pistachio milk from her cookbook *Sesame. Soy. Spice.* is a fresh take on homemade plant milk — and it’s a delicious one. With just a few ingredients, this creamy, naturally green plant-based milk is perfect for lattes, cereal, or sipping with cookies.
+
+As more people move away from dairy, plant milks have become a kitchen staple. While almond and oat milk tend to get most of the attention, pistachios make a great alternative. They’re rich, slightly sweet, and full of healthy fats, which gives the milk a smooth, velvety texture. Pistachio milk also has a subtle nutty flavor that pairs well with both sweet and savory dishes.
+
+This recipe uses toasted and soaked pistachios, vanilla, and just a pinch of salt — plus sweetener if you like. It’s easy to make and lasts in the fridge for up to a week. Removing the pistachio skins gives it an extra vibrant green hue, but that’s optional. Whether you’re trying new milk options or just love pistachios, this is a great recipe to have on hand.
+
+**Read more: How To Make Your Own Dairy-Free Butter From Scratch**
+
+## Pistachio milk
+
+### Ingredients
+
+- 1 cup shelled pistachios
+- 3 cups filtered water
+- 1 teaspoon vanilla bean paste
+- Pinch of kosher salt
+- Sweetener of your choice optional
+
+### Instructions
+
+- Toast the pistachios in a dry pan over medium heat for about 5 minutes, until lightly golden, shaking constantly to avoid burning. Transfer to a medium bowl of cool water and soak for at least 3 hours, or up to overnight.
+- Drain the pistachios. In a blender, combine the pistachios, filtered water, vanilla bean paste, and salt and blend until smooth.
+- Strain the milk through a cheesecloth or nut milk bag. Sweeten to taste, if desired, then store the milk in the fridge in an airtight container for up to a week.
+
+*Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.*
+
+**Read more: Vegan Chickpea Chocolate Mousse**",plantbasednews.org,2025-03-25,30,How To Make Vegan Pistachio Milk,recipe,0.02817296728,28,111,113.9076923
+https://plantbasednews.org/veganrecipes/dinner/cauliflower-butter-bean-chard-dhal/,false,"This is a recipe, not a news article.","Cauliflower, Butter Bean, And Chard Dhal","This cauliflower, butter bean, & chard dhal is a warm, high fiber, high protein dinner that is bound to impress your family.","This cauliflower, butter bean, and chard dhal from Dr Alan Desmond’s *The Plant-Based Diet Revolution* is warm, spiced, and full of plant protein. Red lentils and butter beans form a hearty base, while cauliflower adds texture and depth, especially when browned in a pan before simmering. Chard brings in extra fiber and color, and you can easily swap it for spinach if needed.
+
+The spices are simple but fragrant: turmeric, cumin, garam masala, and fresh ginger. A spoonful of mustard gives the dish a little extra edge, while lemon juice brightens everything at the end. It’s a comforting bowl that’s easy to batch cook and make your own.
+
+Each serving offers an impressive 29g of plant protein and 19g of fiber. You also rack up plant points thanks to the lentils, beans, cauliflower, chard, tomato, onion, and spices. Serve it with brown rice or flatbreads for a complete, balanced meal.
+
+This is a great dinner for a quiet night in or a make-ahead lunch that holds up well over a few days. It’s cozy, filling, and built entirely from whole food ingredients.
+
+**Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta**
+
+## Making the dhal
+
+### Ingredients
+
+- 10 g chard stalks and leaves separated
+- 1 red onion finely sliced
+- 150 g ¾ cup tomatoes roughly chopped
+- 80 g ¾ cup red lentils rinsed
+- 2 garlic cloves finely chopped
+- 1 tbsp finely grated fresh root ginger
+- 1 red chill deseeded and finely chopped
+- 1 tsp ground turmeric
+- 1 tsp ground cumin
+- 1 tsp garam masala
+- 1 x 400g can butter beans drained and rinsed
+- 500 ml vegetable stock
+- ½ tbsp extra virgin olive oil optional
+- ½ cauliflower cut into 1cm (½ inch) slices
+- 1 tbsp wholegrain mustard
+- 1 lemon
+- Sea salt and freshly ground black pepper
+- Small handful of fresh coriander to garnish
+- Brown rice or whole meal flatbreads to serve
+
+### Instructions
+
+- Finely dice the chard stalks and throw them into a large saucepan with the onion, tomatoes and 3 tablespoons water. Cook gently for 10 minutes, until starting to soften. Add a dash more water if they look like catching.
+- Add the lentils, garlic, ginger, chili and spices. Cook for 2 more minutes before adding the butter beans and stock. Season lightly with salt and pepper and bring to a gentle simmer. Cook for 25–30 minutes, stirring frequently, until the lentils are completely soft. Top up with a dash of extra water if it looks too thick.
+- Meanwhile, warm the olive oil or a tablespoon water in a large non-stick frying pan. Fry the cauliflower over a medium heat for 2–3 minutes on each side, until golden brown. Add to the dhal along with the mustard for the final 10 minutes of cooking time.
+- When ready, finely shred the chard leaves and stir them into the dhal until wilted; this will take only a couple of minutes. Finish with a good squeeze of lemon juice. Taste and adjust the seasoning to your liking.
+- Serve the dhal alongside rice or flatbreads and garnish with the fresh coriander.
+
+*Excerpted from The Plant-Based Diet Revolution by Dr Alan Desmond, published in 2021 by Yellow Kite, an imprint of Hodder & Stoughton. Recipes by Bob Andrew. Photography by Dan Jones.*
+
+**Read more:** **Sticky Orange And Ginger Cauliflower Tofu**",plantbasednews.org,2025-04-22,2,"Cauliflower, Butter Bean, And Chard Dhal",recipe,0.0375045455,30,114,113.9076923
+https://plantbasednews.org/lifestyle/food/best-vegan-parmesan-cheese-alternatives/,false,"This is a lifestyle article providing information and recommendations, not reporting on a specific event.",The 5 Best Vegan Parmesan Cheese Alternatives,"Parmesan is one of the world's most iconic and popular cheeses, and these plant-based alternatives are suitable for vegans and vegetarians","Parmesan is one of the world’s most popular cheeses and is frequently sprinkled over Italian dishes like pasta, risotto, moussaka, soups, and pizzas.
+
+While no dairy cheese is suitable for vegans, many varieties are still suitable for vegetarians. However, traditional parmesan is unsuitable for either. Here’s everything you need to know about parmesan cheese, including some of the best cruelty-free and vegan alternatives.
+
+**Read more: ****‘I Tried the Viral TikTok Vegan Mozzarella’**
+
+## What is parmesan?
+
+Parmesan is an aged, hard cheese that has been produced in Italy for around 900 years. Traditionally, each wheel of parmesan is made with heavily salted, unpasteurized cow’s milk, and aged for at least 12 months to create its rich, sharp, and complicated flavors.
+
+The Italian name, Parmigiano Reggiano, applies exclusively to varieties from Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua, while “parmesan” is sometimes used for similar Italian hard cheeses and private label options produced elsewhere.
+
+Because traditional Parmigiano Reggiano has a protected designation of origin (PDO), it must also be produced by industry experts using specific ingredients and methodology. This includes the protease chymosin – also known as rennin – an enzyme found in rennet.
+
+Rennet is a liquid combination of enzymes found in the stomachs of calves and other ruminant animals. In animals, rennet aids nutrient absorption, and in cheesemaking, it helps produce curds, which are an integral part of the manufacturing process.
+
+## Why isn’t parmesan vegan or vegetarian?
+
+Much like the use of gelatin in sweets, many people are only just realizing that rennet is included in parmesan and that it makes the hard cheese unsuitable for vegetarians. This also extends to popular products that include traditional Italian hard cheeses, such as pesto.
+
+Furthermore, the rennet used in Parmigiano Reggiano is typically sourced from the veal industry, which sees very young calves confined and slaughtered before they can mature. Veal is particularly controversial, even amongst those who still eat other meat products.
+
+Parmigiano Reggiano is also uniquely resource-intensive, as producing a single wheel requires 550 liters of dairy milk, which emits around 764.5kg of greenhouse gas – the equivalent of approximately 86 gallons of gasoline or 856 pounds of coal.
+
+**Read more: ****How Is Parmesan Made? The Grisly Truth Behind The Cheese**
+
+## The 5 best vegan parmesan cheese brands
+
+There are a variety of cheese alternatives that make ideal replacements for traditional parmesan. Some, like Violife’s Prosociano, are direct imitations that can be cut, grated, and nibbled just like the real thing, while others are pre-grated options ideal for the dinner table.
+
+### Simply V
+
+Popular German brand Simply V announced last year that its ParmVegan would come to the online shopping platform Ocado. Simply V described ParmVegan as an “authentic parmesan experience” that has been in development for over a decade.
+
+“Our mission at Simply V is to make delicious, plant-based alternatives that don’t compromise on taste or quality,” said Chiara Broeker, Marketing Director at Simply V, in a statement at the time. “We’ve created a product that not only satisfies the palate for cheese lovers, but also aligns with our commitment to sustainability and ethical sourcing. Based on research we know the UK are Italian food lovers, so we’d love for ParmVegan to be a fridge staple.”
+
+ParmVegan is available to buy at Ocado now at an RRP of £2.95 per pack.
+
+*Find out more **here*.
+
+### Violife
+
+Violife launched in the 1990s and has become one of the biggest dairy-free cheese brands on the market over the last five or so years. The company launched its grated Prosociano in 2022, followed by a wedge-shaped block that has a “firm and crumbly texture.”
+
+Violife’s Prosociano costs £3.75 per 150g wedge, also from Ocado.
+
+*Find out more **here*.
+
+### I Am Nut OK
+
+Hackney’s I Am Nut OK – one of the top artisanal vegan cheese brands in the UK – also secured an Ocado listing last year, including its hard cheese alternative “Oh, Grate!” The company says: “We cannot legally describe this as a vegan Parmesan, so we’re not! It’s not Parmesan in any sense – but it is a delicious alternative [to] something else.”
+
+Vegan Oh, Grate costs £5 per 100g pack.
+
+*Find out more **here*.
+
+### GreenVie
+
+Cyprus-based GreenVie Foods has won several prestigious awards for its plant-based cheeses, beating out dairy-based competitors with products like Greek Style, Cheddar, Gouda, Mozzarella, and Parveggio – available either grated or as a wedge.
+
+Grated Parveggio is currently available from Balance Wholefoods at an RRP of £1.99 per 100g bag, and the wedge is stocked by Alternative Foodstores for £3.15 per 200g.
+
+### Nurishh
+
+Nurishh’s Gran Vegiano is a coconut oil-based parmesan alternative made in France. It is fortified with both calcium and B12, and the company describes it as “rich and bold.”
+
+This cheese was previously listed by major supermarkets such as Asda, Sainsbury’s, Waitrose, and the Co-Op, with an RRP of £3.50 per 150g pack. While still available, Gran Vegiano is currently listed as out of stock by all but parent company Bel’s foodservice arm.
+
+*Find out more **here*.
+
+## What about nutritional yeast?
+
+Nutritional yeast, or “nooch,” is an extremely nutritious, flavorsome, vegan staple. For many, it’s the go-to cheese replacement, whether that’s added to cheesy sauces, included in homemade cheese recipes, or just sprinkled over the top – as you would with parmesan.
+
+Nooch has a cheesy, savory, nutty flavor. (*The Daily Show*’s Jon Stewart is a particularly big fan.) But some brands, such as the Notorious Nooch Co, also use natural flavorings to give their nooch an extra cheesy edge, making it a particularly good replacement for parmesan.
+
+Meanwhile, Pimp My Salad’s Parmesan sprinkles combine cashew nuts, sunflower seeds, nutritional yeast, kale, lemon, and Himalayan pink salt for another nooch-based alternative. UK-based Good Carma’s Flavour Fusion range combines nooch with almonds and oregano for a “parmesan cheese alternative,” but also offers garlic, chili, and original flavors.
+
+To make your own nooch-based parmesan blend, try combining plain nutritional yeast with crushed cashews, a pinch of garlic powder, and salt. The cashews give the blend body and the creamy, nutty flavor of traditional parmesan, while the garlic and salt provide depth.
+
+Nutritional yeast is also rich in protein, fiber, and essential vitamins like B12, and *Medical News Today* listed immune system support, improved glucose levels, healthy skin, hair, and nails, and boosted energy among the key potential health benefits of consuming it regularly.
+
+**Read more: ****This 5-Minute Vegan Parmesan Recipe Is Life-Changing**",plantbasednews.org,2025-03-31,24,The 5 Best Vegan Parmesan Cheese Alternatives,article,0.0671549588,55,133,113.9076923
+https://plantbasednews.org/category/veganrecipes/snacks/,false,"This is a category page for vegan recipes, not a news article",Vegan Snack Recipes - Plant Based News,"Quick, simple and easy vegan snack ideas, and more intricate plant-based snack recipes that are sure to impress. Can also make great starters and sides.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-09,15,Vegan Snack Recipes - Plant Based News,article,0.01863457011,1,120,113.9076923
+https://plantbasednews.org/category/culture/,false,"This is a category page for a news website, not a single news article.",Culture - Plant Based News,"Plant Based News is the world's leading vegan news media, and plant-based health education platform. Vegan Celebrity stories, interviews with the leading vegan and plant-based doctors.","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-20,4,Culture - Plant Based News,article,0.0218625617,1,120,113.9076923
+https://plantbasednews.org/lifestyle/health-and-fitness/plant-based-diets-risk-cardiometabolic-disorders/,true,Reports on a specific study and its findings in a news-style format,Plant-Based Diets Lower Risks From Cardiometabolic Disorders,A new study has found that people with cardiometabolic conditions such as obesity and diabetes live longer on healthy plant-based diets,"Adopting a healthy plant-based diet could help people with cardiometabolic conditions such as obesity, diabetes, and heart disease to live longer, a new study has found.
+
+Cardiometabolic disorders are on the rise globally. Combined, they’re now the world’s leading cause of death, and unhealthy diets with low intake of fruit and vegetables are a major contributing factor. The study, presented at the American College of Cardiology’s Annual Scientific Session, found that mortality risk from these conditions can be lowered by eating a lot of healthy plant-based food.
+
+The researchers analyzed data from nearly 78,000 people in the UK, US, and China with cardiometabolic disorders. Researchers assigned them scores on healthful and unhealthful plant-based diet indexes based on dietary questionnaires or interviews. Those who ate a lot of vegetables, fruit, whole grains, and legumes, and consumed few sweetened or refined products and animal-based foods scored higher on the healthful index. Participants who are more refined grains, potatoes, sugary drinks and animal-based foods scored higher on the unhealthful index.
+
+**Read more: Major 20 Year Review Finds Plant-Based Diets Reduce Disease Risk**
+
+A higher score on the healthful index was associated with a 17 to 24 percent lower risk of death from any cause, as well as from cardiovascular disease or cancer. A higher score on the unhealthful index raised the risk of death by 28 to 36 percent. “More intake of healthy plant-based foods, less intake of unhealthy plant-based foods and less intake of animal-based foods are all important,” said lead author Zhangling Chen from Central South University, Changsha, China.
+
+## More evidence for the power of plants
+
+The link between lower risk of death and a healthy plant-based diet persisted once the researchers adjusted for factors such as age, race, smoking, and physical activity.
+
+One limitation of the study was that participants’ dietary data was self-reported at the baseline, and not assessed again. This means that changes in diets were not reflected in the results. But many other studies back up the conclusion that a whole foods plant-based diet has positive health outcomes.
+
+According to one recent study, soy milk is better for cardiometabolic health than cow’s milk by reducing blood pressure, cholesterol, and inflammation. Another found that getting more of your protein from plants than animals could reduce the risk of heart disease.",plantbasednews.org,2025-03-26,29,Plant-Based Diets Lower Risks From Cardiometabolic Disorders,article,0.03761458456,29,109,113.9076923
+https://plantbasednews.org/lifestyle/food/lazy-vegan-food-hacks/,false,"This is a lifestyle article providing tips, not reporting on a specific event.",Too Lazy To Cook? These 5 Vegan Food Hacks Are A Game-Changer,These lazy vegan food hacks from Cheap Lazy Vegan are perfect for people who are too busy to spend hours in the kitchen.,"If you’ve ever found yourself hungry but totally uninterested in cooking, you’re not alone. Rose Lee, creator of the Cheap Lazy Vegan YouTube channel, knows the struggle – She previously shared a video detailing her go-to hacks for making vegan meals when you just can’t be bothered.
+
+“Today’s video is lazy cooking hacks for lazy cooks,” she says in the intro. These hacks aren’t just for the lazy – they’re for the tired, the overworked, and anyone who wants to make cooking easier.
+
+## Lazy vegan food hacks
+
+Lee launched started her YouTube channel to show that vegan food doesn’t have to be complicated or expensive. Over the years, she’s built a loyal following by keeping things real: quick meals, honest chats, and hacks that actually help people cook more plants.
+
+“If you are on that same page and if you want more hacks and more ways to make cooking as easy and lazy as possible for you then this video is definitely for you,” she says.
+
+### Use a food processor to chop vegetables
+
+Chopping veg is a major time-sink, especially after a long day. Rose offers a simple fix: use a food processor.
+
+“I spend way too much time in the kitchen chopping vegetables,” she says. From carrots to onions, a few pulses can get the job done in seconds. It won’t work for everything, but for many recipes, it’s a serious time-saver.
+
+**Read more: ‘What I Eat In A Week As A Strong Vegan’**
+
+### Prep garlic and onions in bulk – and freeze them
+
+If you cook with garlic or onions regularly, this hack will change your life. On a lazy day, Rose suggests peeling and chopping a big batch of garlic, mincing it in a food processor, and freezing it in small containers. You can do the same with onions.
+
+“You can literally have minced garlic for a very, very long time,” she explains.
+
+It’s one of her favorite tricks to make future meals faster and easier – especially when you’re not in the mood to cry over a chopping board.
+
+### Stock your pantry and freezer with essentials
+
+For the truly lazy days – the ones when grocery shopping feels impossible – Rose recommends keeping your kitchen stocked with long-lasting basics. “One of the things that is really annoying is running to the grocery store,” she says. Even if it’s nearby, it’s effort. That’s why she keeps pasta, canned beans, rice, pasta sauce, and frozen vegetables on hand. With just those ingredients, she can throw together a quick, nourishing meal in minutes.
+
+### Cook broccoli with your pasta
+
+Forget steaming or roasting – Rose’s lazy method for cooking broccoli is as simple as it gets.
+
+“You just want to throw in your broccoli maybe like five minutes before your pasta is done,” she suggests. That way, you’re cooking your veg and carbs together, saving time and dishes.
+
+It’s an efficient, one-pot trick that works just as well for other vegetables, too.
+
+### Batch cook and freeze portions
+
+When you *do* feel like cooking, Rose says to go big. Cook more than you need and freeze the rest.
+
+“There is no better feeling than coming home and having a meal ready for you to eat,” she says. Whether it’s rice, beans, or entire meals, batching saves time later – and cuts down your excuses.
+
+For more of Rose Lee’s hacks and recipes, visit the Cheap Lazy Vegan YouTube channel.
+
+**Read more: ‘My Chili Crisp Caesar Pasta Salad Went Viral – Here’s How To Make It’**",plantbasednews.org,2025-04-19,5,Too Lazy To Cook? These 5 Vegan Food Hacks Are A Game-Changer,article,0.04115238592,39,106,113.9076923
+https://plantbasednews.org/category/veganrecipes/breakfast/,false,"This is a recipe category page, not a news article.",Vegan Breakfast Recipes - Plant Based News,"These vegan breakfast recipe ideas will start your day right (but let's be real, you can eat easy, tasty plant-based breakfasts at any time of the day).","© 2025 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, 869 High Road, London, United Kingdom, N12 8QA, United Kingdom.",plantbasednews.org,2025-04-04,20,Vegan Breakfast Recipes - Plant Based News,article,0.01901826841,1,120,113.9076923
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/fava-beans-future-foods-researchers-turn-plant-based-proteins-healthier-planet,false,"Reports on a specific research initiative and its findings, presented in a news-style format.",From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet,"On Marianne Mulhall’s organic dairy farm in southeast Ireland, the winter wheat crop is looking better than usual. By spring, it is often a bit yellow and withered, a sign that it is nitrogen deficient.This year’s wheat ­– sown on a field where fava beans and peas were grown last summer ­– is still green and bright, with little sign of nitrogen loss.","# From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet
+
+On Marianne Mulhall’s organic dairy farm in southeast Ireland, the winter wheat crop is looking better than usual. By spring, it is often a bit yellow and withered, a sign that it is nitrogen deficient.
+
+This year’s wheat – sown on a field where fava beans and peas were grown last summer – is still green and bright, with little sign of nitrogen loss.
+
+The wheat looks good, Mulhall explained, because legumes like peas and beans capture nitrogen from the atmosphere and add it to the soil. This means farmers can grow other crops after them without the need for additional and expensive nitrogen inputs.
+
+“This is good for farmers as fertiliser prices have gone through the roof in recent years,” said Mulhall, who is an adviser for Teagasc, Ireland’s Agriculture and Food Development Authority.
+
+## Alternative sources
+
+Mulhall is experimenting with new ways of growing her crops as part of a trial funded by the EU in a broader push to diversify sources of nutritional protein.
+
+According to Professor Emanuele Zannini, a food science expert, this is particularly important because current methods of producing animal protein are not sustainable, and a growing global population will increase the demand for protein even further.
+
+“We need to find alternative sources of protein to reduce the environmental burden.
+
+
+“We need to find alternative sources of protein to reduce the environmental burden,” said Zannini, who is based at University College Cork in Ireland.
+
+According to EDGAR-FOOD, a global database developed by the European Commission’s Joint Research Centre, food systems emit around a third of global human-made greenhouse gas emissions, with much of this linked to meat and dairy production.
+
+Analysis from Our World in Data shows that poultry production emits almost seven times more CO2 for every 100 grams of protein than producing pulses such as lentils or beans. Milk and beef production are 10 and 60 times more carbon intensive, respectively.
+
+One way to cut these emissions is to eat more plant-based proteins, said Zannini, who led a four-year EU-funded initiative called SMART PROTEIN that ended in June 2024.
+
+## Sustainable pulses
+
+Bringing together food experts and scientists from nine EU countries and around the world, the SMART PROTEIN team explored the production of plant-based foods from three crops: chickpeas, lentils and fava beans.
+
+“There has been a tradition of consuming these legumes in Europe, particularly in the Mediterranean regions,” said Zannini. As Europe became more prosperous, however, people began eating more meat.
+
+The initiative aimed to encourage European farmers to grow more of these legumes to meet the rising demand from consumers who are cutting back on meat and looking for climate-friendly food alternatives.
+
+The research team also looked at quinoa, a South American grain that is already grown in a few European countries.
+
+“From a nutritional point of view, quinoa is a super grain,” said Zannini. “The plant’s seeds contain all the essential amino acids – the building blocks of proteins – that our bodies cannot produce and are rich in minerals, vitamins and healthy fats.”
+
+## Strength in diversity
+
+The research team worked with farmers in Belgium, Ireland, Italy, Portugal and Spain to test how these crops grew in different environments. One challenge the farmers faced was climate change.
+
+“We are dealing with weather that is no longer predictable,” said Zannini.
+
+The researchers tried out different crop varieties, including some older European strains that they “brought back to life”.
+
+They found that some varieties could grow in a range of conditions and were able to cope with variable weather. Zannini attributes this robustness to their genetic makeup, which is more diverse than in some more intensively bred modern crops.
+
+“With intensive breeding, you are forcing a few characteristics, for instance, high yield, weed resistance and high protein content, but potentially you miss traits that can make a difference when the plant faces extreme weather conditions,” he said.
+
+Such crops could help make farmers less vulnerable to changing weather patterns. For example, the researchers found that conditions in Ireland were excellent for growing fava beans, with yields around twice as high as in Southern Europe.
+
+“Farmers in Ireland could diversify their crop rotations and make their businesses more resilient,” said Zannini.
+
+On her farm, Mulhall is keen to experiment with different varieties of peas and beans and explore how future crops can be used for food products. This could also offer financial gains for farmers, as food crops usually command a better price than feed crops, she said.
+
+## New food options
+
+One challenge is integrating more plant-based and alternative proteins into modern diets. The SMART PROTEIN researchers experimented with a range of new food options, developed by combining plant proteins with fungi and yeasts, and fermenting waste grains, dough and bread from breweries, pasta factories and bakeries.
+
+Mixing proteins from different sources allowed them to create complex foods with more interesting flavour and texture profiles than they could get from just one plant. There were also nutritional benefits.
+
+The resulting plant-based yoghurts, cheeses and crab meat were a particular success, according to Zannini. The team also produced mincemeat, hamburgers and infant formula. Research is now continuing to further test and develop some of these foods.
+
+## Scaling up
+
+For Dr Paul Vos, a nutrition and health scientist at Wageningen University & Research in the Netherlands, the race is on to scale up alternative protein sources, including plant proteins, for food.
+
+Vos is leading another EU-funded initiative called GIANT LEAPS, exploring how best to incorporate alternative proteins into popular foods and make them a mainstream part of European diets.
+
+“Our approach is to focus on products and protein sources that can be consumed at scale,” he said.
+
+Around 60% of protein eaten in the EU comes from animal sources and 40% from plants. The team led by Vos would like to see this flipped by 2050, reaching a midway point of a 50:50 mix by 2030.
+
+“With the least amount of change to a consumer’s diet, we aim to have the largest impact on environmental indicators.
+
+
+The goal is to find the perfect balanced diet for both health and the environment. This is what the researchers aim to better understand through objective assessment and modelling of data taking all factors into account: nutrition, health, safety and sustainability.
+
+The research team, which brings together food experts, producers and academics from across Europe and beyond, is surveying eating habits in the 27 EU countries to work out how to best achieve a dietary shift across various regions in Europe.
+
+“The aim is to make the most impactful changes in diets by replacing traditional animal protein products like meat or dairy with alternatives that have an optimal balance of both health and environmental benefits,” said Vos.
+
+Replacements could be plant-based foods that are already available or new products developed by the GIANT LEAPS team.
+
+“With the least amount of change to a consumer’s diet, we aim to have the largest impact on environmental and health indicators,” he said.
+
+Readily available plant sources already used for food are clearly the fastest way to drive dietary change, acknowledged Vos. With this in mind, the team is focusing on fava beans, oats, quinoa, lentils, rapeseed and chickpeas.
+
+Like the SMART PROTEIN team, they are combining multiple protein sources using smart processing techniques that are energy-efficient, safe, and aim to retain nutrients and optimise nutritional value. With this approach they are able to create more complex and flavourful protein and nutrient-rich foods.
+
+## Consumer buy-in
+
+The researchers are also trying to understand consumer perception in order to reduce barriers to a wider adoption of meat and dairy substitutes based on alternative protein sources. Vos suggests that rather than demonising products like meat, efforts should focus more on improving the alternatives.
+
+In 2023, the Swiss Federal Institute of Technology in Zurich conducted an online survey of 916 participants from the German-speaking part of Switzerland. It found that people were more likely to accept products produced from familiar foods like potatoes or peas than from cultured meats or seaweed.
+
+Another key issue is price. The GIANT LEAPS researchers compared 10 000 products in Europe and found that some meat substitutes were more than twice the price of meat. Meanwhile, milk alternatives were up to 58% more expensive than cow milk.
+
+These findings highlight a key challenge, according to Vos.
+
+“To make products at an affordable price, you need scale, and to achieve scale, you need consumer acceptance.”
+
+To support widespread consumer uptake, the GIANT LEAPS researchers are aiming to find the perfect balance of protein quality, nutritional value, food safety, taste and environmental credentials to create new foods fit for future healthy diets. Diets that are both good for people and good for the planet.
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-17,7,From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet | Horizon Magazine,article,0.2322758733,51,67,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/taking-heat-breakthrough-cooling-technology-tackles-climate-challenge,false,Reports on a specific scientific development (breakthrough cooling technology) with news-style reporting,Taking the heat off: breakthrough cooling technology tackles climate challenge,"As a young engineering student contemplating the direction of his doctoral research, Jaka Tušek knew he wanted to push the boundaries of science. “I wanted to work on breakthroughs, tackle something new that hasn’t been done before.”Today, the Slovenian researcher is on the cusp of the first major breakthrough in cooling technologies in the last 100 years. His work is solving one of the fundamental challenges of our time: keeping cool in a warming world without polluting it further.","# Taking the heat off: breakthrough cooling technology tackles climate challenge
+
+As a young engineering student contemplating the direction of his doctoral research, Jaka Tušek knew he wanted to push the boundaries of science. “I wanted to work on breakthroughs, tackle something new that hasn’t been done before.”
+
+Today, the Slovenian researcher is on the cusp of the first major breakthrough in cooling technologies in the last 100 years. His work is solving one of the fundamental challenges of our time: keeping cool in a warming world without polluting it further.
+
+## Time for change
+
+The vapour-compression technology commonly used by fridges, air conditioners and other cooling technology is more than a century old, and is relatively inefficient and bad for the environment.
+
+While the most damaging refrigerants have been banned since 1989, those that replaced them – hydrofluorocarbons – turned out to have a greenhouse effect hundreds of thousands of times greater than CO2.
+
+“If one kilogram of such a refrigerant evaporates into the atmosphere, it has roughly the same greenhouse effect as driving a car for about 30 000 kilometres,” said Tušek.
+
+Because of this, hydrofluorocarbons are also being phased out. But natural alternatives such as ammonia and isobutane come with their own set of issues, from toxicity and explosiveness to poor efficiency in hot climates.
+
+## A solid solution
+
+Building on the discoveries of an EU-funded research project named SUPERCOOL, which ran at Slovenia’s University of Ljubljana from 2019 to 2023, Tušek’s team is developing a system with a fundamentally different approach. It is replacing toxic refrigerants with metal tubes.
+
+While such solid-state cooling technologies are still in their early stages, the thinking is that they will be able to provide safer cooling devices that work quietly and more efficiently, without polluting the environment.
+
+The researchers at the University of Ljubljana are now working to bring this new technology to the market. They are preparing a patent and developing a plan for industry adoption as part of E-CO-HEAT, another research initiative funded by the EU, which runs until early 2026.
+
+“No one wants to work in 50-degree heat and 90% humidity.
+
+
+Making heating and cooling technologies more efficient and sustainable is at the heart of the EU’s Heating and Cooling Strategy, which is a vital segment of the European Green Deal.
+
+Cooling currently accounts for 10% of the world’s electricity demand, according to the International Energy Agency (IEA). Worse, the need for cooling technologies is growing exponentially, due to rising temperatures and growing demand in developing countries.
+
+“Nobody wants to work in 50-degree heat and 90% humidity,” said Tušek.
+
+There are around 2 billion air conditioning units in the world today, a figure that the IEA expects to almost triple by 2050.
+
+“This growth, combined with the fact that they are relatively inefficient and harmful to the environment, could lead to an environmental disaster,” he said.
+
+## The quest for efficiency
+
+Cooling depends on the basic chemistry of phase changes, when matter changes from one state (solid, liquid, or gas) to another.
+
+With traditional refrigerants, the transformation from liquid to gas and back again is what powers the cooling cycle. But some materials, such as a nickel-titanium alloy known as nitinol, can go through a phase transformation while remaining solid.
+
+“Simply put, when you put mechanical stress on them, they heat up, when you relieve it, they cool down,” said Žiga Ahčin, a researcher on the project. The technology is called elastocaloric cooling, caloric in this case referring to heat.
+
+Unlike traditional refrigerants, these materials are not harmful to people or the environment. In fact, nitinol wires are biocompatible and commonly used in medicine. In theory, the system could also be far more efficient, though it still has some way to go.
+
+“Our prototype is currently at 15% of maximum possible efficiency, while vapour compression has 20-30% efficiency,” said Tušek.
+
+“But we’ve been developing this technology for less than 10 years, while vapour compression technology has been on the market for over a hundred, so I think we still have some wiggle room.”
+
+## A world first
+
+In theory, elastocaloric cooling could reach up to 70% efficiency, but there is one major snag. Nitinol wires degrade quickly when stretched repeatedly to induce a phase change, a phenomenon known as fatigue.
+
+“Let’s say the device works for 10 000 load cycles. That’s two to three days, and you’re done,” said Ahčin. That did not look promising.
+
+But then, he explained, Tušek had the idea of compressing the materials instead of stretching them, reducing the physical stress on the wires.
+
+“It’s cool to think that this technology could someday be everywhere.
+
+
+The resulting prototype was a world first, reaching new levels of heating and cooling performance without degrading the materials it depended on.
+
+“We proved that the lifespan of such materials can be practically unlimited,” said Tušek. “At the same time, our prototype was the first in the world with a range of over 30 degrees Celsius, which is key for practical cooling and heating applications.”
+
+## From the lab to the world
+
+The University of Ljubljana researchers have partnered up with universities from Germany and Italy, as well as a tech company from Ireland, to develop an advanced air conditioner based on the technology. This collaboration, named SMACool, has also received EU funding.
+
+“We’re progressing faster when we work in this interdisciplinary way,” said Tušek, noting that each university is contributing a different area of expertise. He is optimistic that the technology could reach the market in the next 5 to 10 years.
+
+“It’s cool to think that this technology could someday be everywhere,” said Ahčin. “And my kids could say their dad developed it.”
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-10,14,Taking the heat off: breakthrough cooling technology tackles climate challenge | Horizon Magazine,article,0.1758004194,36,68,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/ai-powered-robots-help-tackle-europes-growing-e-waste-problem,false,Reports on a specific event (AI-powered robots in e-waste recycling) with factual details and news-style reporting,AI-powered robots help tackle Europe’s growing e-waste problem,"Just outside the historic German town of Goslar, a sprawling industrial complex receives an endless stream of discarded electronics. On arrival, this electronic waste is laboriously prepared for recycling. Electrocycling GmbH is one of the largest e-waste recycling facilities in Europe. Every year, it processes up to 80 000 tonnes of electronic waste, which comes in all shapes and forms.","# AI-powered robots help tackle Europe’s growing e-waste problem
+
+Just outside the historic German town of Goslar, a sprawling industrial complex receives an endless stream of discarded electronics. On arrival, this electronic waste is laboriously prepared for recycling.
+
+Electrocycling GmbH is one of the largest e-waste recycling facilities in Europe. Every year, it processes up to 80 000 tonnes of electronic waste, which comes in all shapes and forms.
+
+## Manual dismantling
+
+Despite an impressive array of machinery, more than half of the site’s employees manually prepare the discarded items for recycling. They do this by sorting the incoming waste and removing batteries, which are a fire hazard and a major challenge in e-waste recycling.
+
+“We wanted to expand robotics, introduce robots where there aren't any yet.
+
+
+“There are more and more devices, they are getting smaller, and they all contain lithium batteries, some of which are permanently installed, soldered or glued in place,” said Hannes Fröhlich, Electrocycling’s managing director.
+
+“It’s not a dream job, dismantling these appliances every day with hammers and pliers. I think we can do better.”
+
+Some of these tedious tasks could be performed by robots. However, the problem is that every time there is a change in the product or the process, the hardware and software need to be restructured. This can be costly and time-consuming.
+
+To address this issue, an EU-funded research initiative named ReconCycle has managed to automate the process by creating robots that can reconfigure themselves for different tasks.
+
+## New territory for robotics
+
+Researchers from Slovenia, Germany and Italy worked together on this issue at the Jožef Stefan Institute, Slovenia’s leading research facility, from 2020 to 2024.
+
+The team developed adaptable AI-supported robots that are able to remove batteries from smoke detectors and radiator heat metres.
+
+These two products can be found in most households and are replaced every five to eight years, creating large amounts of waste.
+
+“The main challenge is that there are so many different versions of each device. Just think how many different remote controls there are,” said Dr Aleš Ude. He is head of the Department of Automatics, Biocybernetics and Robotics at the Jožef Stefan Institute and coordinates the ReconCycle research team.
+
+In industrial settings, robots are usually programmed for one specific task, repeating exactly the same series of movements in a predictable environment.
+
+Instead, the researchers set out to create a robot that can adapt to many different tasks, using state-of-the-art AI.
+
+“We wanted to expand robotics, introduce robots where there aren’t any yet,” Ude said.
+
+## A growing problem
+
+Working with Electrocycling, Ude’s international research team created an adaptable robotic work cell. This is a workspace that consists of at least one robot, its tools and equipment, and its controller.
+
+The novelty here is that this closed system autonomously adapts itself to various tasks, with the help of complex AI-driven software and modular hardware that can be quickly reconfigured. It also uses soft components like SoftHand, a human-like hand that can manipulate objects with great precision.
+
+There are also safety features like collaborative robots and emergency stop buttons.
+
+International collaboration was crucial in securing the right expertise, said Ude.
+
+“This is not just waste, but also raw materials that need to be recycled and kept in circulation.
+
+
+“Robotics is very interdisciplinary, so it’s difficult to find the right partners in one country.”
+
+Thankfully, the new robots are arriving just at the right time, as the amount of e-waste produced every year continues to grow. Almost 5 million tonnes of e-waste are produced in the EU each year, amounting to about 11 kilograms per person. Less than 40% of that is recycled, the European Parliament has warned.
+
+Globally, around 62 million tonnes of e-waste were produced in 2022 alone, enough to fill 1.5 million 40-tonne trucks, according to UN data. Even more worryingly, the amount of e-waste is rising five times faster than the amount that is being recycled.
+
+The EU is working to reduce e-waste through the Waste from Electrical and Electronic Equipment Directive, which sets the standards for collection and recycling.
+
+The work of Ude’s team is also aligned with the EU’s digital strategy, which encourages the use of AI in manufacturing to improve efficiency and help achieve climate neutrality by 2050.
+
+## Throwing away money
+
+E-waste also has serious economic implications. An estimated €84 billion is lost each year when valuable metals like copper, iron and gold are discarded instead of being reused, according to the UN’s global e-waste monitor.
+
+At Electrocycling, 80% of the e-waste is recovered as raw materials, such as iron, zinc, gold, silver and palladium – some 35 materials in all.
+
+“People need to understand that this is not just waste, but also raw materials that need to be recycled and kept in circulation, both for economic efficiency and a reduction of CO2,” said Fröhlich.
+
+New technology can make it even more efficient, and Fröhlich sees a lot of potential in it.
+
+“I was surprised by how far the technology and AI have already come,” he said. “They even recreated a human hand for the robot.”
+
+Ude hopes to continue working with Electrocycling to improve e-waste solutions further. The hope is also that adaptable robots which can handle changing environments will have applications far beyond e-waste recycling.
+
+Given more time and development, these robots could even handle general housekeeping, or support carers in senior homes, said Ude.
+
+“Robotics could be of great help in such areas.”
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-15,9,AI-powered robots help tackle Europe’s growing e-waste problem | Horizon Magazine,article,0.174159145,39,65,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/media/videos,false,"The content is a list of videos, not a single news article.",Videos,none,"Most recent
+
+Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe
+
+23 April 2025
+
+-
+Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe23 April 2025
+-
+From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet17 April 2025
+-
+Taking the heat off: breakthrough cooling technology tackles climate challenge11 April 2025
+-
+Guardians of the glades: protecting Europe’s forests against climate change9 April 2025
+-
+Cities of tomorrow: young Poles share vision for smarter, greener living4 April 2025
+-
+Where curiosity meets innovation: EU science fair in Belgium dazzles young minds28 March 2025
+-
+Sowing the seeds of greater food diversity in Africa26 March 2025
+-
+Smart cities on the move – how AI is helping improve urban flow24 March 2025
+-
+Living longer, living better: new advances in Down syndrome care21 March 2025
+-
+Private video21 March 2025",projects.research-and-innovation.ec.europa.eu,2025-04-23,1,Videos | Research and Innovation,article,0.05642035913,3,53,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/self-driving-vehicles-road-cheaper-sustainable-urban-transport-europe,false,Reports on a specific real-world event (launch of self-driving vehicles) with news-style reporting,"Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe","In Groruddalen, a large urban valley in north-eastern Oslo, Norway, the groundwork is being laid for an important shift in city transport. Five self-driving electric cars began ferrying the public around the area in early February 2025. This marks a key milestone in an EU-funded initiative to integrate automated vehicles into public transport systems. ","# Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe
+
+In Groruddalen, a large urban valley in north-eastern Oslo, Norway, the groundwork is being laid for an important shift in city transport.
+
+Five self-driving electric cars began ferrying the public around the area in early February 2025. This marks a key milestone in an EU-funded initiative to integrate automated vehicles into public transport systems.
+
+The Norwegian launch is the first of three planned as part of the ULTIMO initiative. The research team aims to lay the foundations for the world’s first large-scale, on-demand, autonomous-vehicle public transport services.
+
+The greening and digitalisation of the transport sector is a key policy objective of the EU, which is investing €500 million in a public-private partnership on cooperative, connected and automated mobility (CCAM).
+
+The aim is to develop citizen-centric, safer, environmentally friendly and inclusive public transport options, while also providing important new opportunities for European industry.
+
+## On-demand urban transport
+
+The other two trial services are expected to start later this year, in the town of Herford in northwest Germany and in the Greater Champagne district in the canton of Geneva, Switzerland.
+
+The ULTIMO team brings together transport technology companies and associations, transport authorities, manufacturers, universities and consultancies from seven EU countries, plus Norway and Switzerland. These include the International Association of Public Transport, Siemens and Capgemini, among others.
+
+The collaboration, set to run until September 2026, will create an economically sustainable model for “demand-responsive” automated vehicles for transporting people and urban goods. This means that, unlike unmanned subways that only follow their predefined line, for example, routes may vary in response to requests from passengers.
+
+“We are talking about integrating shared autonomous vehicles as part of public transport.
+
+
+The key feature of demand-responsive automation is that vehicles are fully autonomous within clearly defined designated areas like Groruddalen. The system relies on 3D maps, radar, cameras and connected infrastructure for decision-making.
+
+“We are talking about integrating shared autonomous vehicles as part of public transport,” said Christian Willoch, executive adviser for radical innovation at Ruter, the Oslo public transport authority.
+
+The new automated systems will use electric vehicles. This should significantly reduce the environmental impact of road transport, estimated to be responsible for nearly a quarter of global energy-related CO2 emissions, according to UN data.
+
+## Better connections
+
+The push towards the integration of automated transport into public transport systems is being seen all over the world.
+
+The EU is a leading player in CCAM research, which it supports through public-private partnerships and EU-funded research and development initiatives like ULTIMO.
+
+Through these efforts, the momentum is building to set up on-demand public transport services and eventually integrate different public and private mobility options into a single digital platform to better meet the needs of residents in cities, or even regions.
+
+## Just the beginning
+
+Following an initial trial to gauge user experience, ULTIMO has rolled out its app for public use in Oslo. It allows passengers to book and share a luxury electric SUV – the Nio ES8 – retrofitted with self-driving technology.
+
+The researchers’ intention is to add other makes of vehicles into the mix, particularly European-made, as the service becomes more established. There is currently no charge to users, as part of the research being carried out is to assess pricing strategies.
+
+Willoch said that initial feedback is very positive, but acknowledges that the potential fleet of 10 to 15 cars by the end of the project will need to be significantly scaled up to function as a real public service.
+
+“We believe that to have an impact in our area and get people to reconsider using their private car, we may need around 500 vehicles,” he said. The scaling-up should also bring prices down.
+
+“Our calculations show that with scale, we will achieve a price per passenger kilometre that’s lower than for private cars.”
+
+## Game-changer for urban mobility
+
+Andreas Fehr, a consultant on autonomous driving at DB Regio Bus, a regional bus subsidiary of the German railway company Deutsche Bahn, is responsible for coordinating much of the work being carried out by the ULTIMO partners.
+
+He believes that if such on-demand autonomous vehicle systems can be effectively deployed in the long term, they will be game-changers for public transport. But he acknowledges that a number of challenges remain.
+
+At present, the vehicles being used still have a human safety operator on board. This already reduces human error, provides faster reaction time and more consistent driving behaviour, while still having human backup for complex situations.
+
+Longer term, the aim is to have no safety operator, but it would require further advances in autonomous vehicle technology, with enhanced sensors and the ability to handle unexpected events. Comprehensive remote monitoring technology combining human supervision and AI software would also need to be in place.
+
+“It will hopefully motivate more people not to use or buy their own car.
+
+
+It will also require automated in-vehicle services to meet safety requirements of the passengers, as there will no longer be a driver.
+
+Remote monitoring will allow real-time insights and 360-degree view of road conditions, while still allowing humans to intervene when necessary.
+
+Another challenge is the need to create standardised autonomous vehicle systems for public transport, which would make it easier to coordinate different services with one another and with traditional public transport options.
+
+“We’re having detailed conversations with the different manufacturers to understand the basic information we can build on to create mapping and API standards,” said Fehr, referring to application programming interfaces, which comprise connections between computers or their programmes.
+
+Part of the mission the ULTIMO team has been funded to deliver is to make mobility more accessible for those with fewer public transport options available.
+
+“It’s a big opportunity to provide increased mobility for people who need it,” said Fehr. He hopes the models that the team comes up with will lead to sustainable change in urban and suburban mobility, as well as to better access to transport in rural and less populated areas.
+
+“It will hopefully motivate more people not to use or buy their own car, but to use shared-mobility on-demand public transport,” he said. “That’s the type of sustainable transformation we need as a global society.”
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-22,2,"Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe | Horizon Magazine",article,0.1930479265,38,69,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine?page=0,false,"This is a collection of articles, not a single news article.",Horizon Magazine,none,"The future of urban mobility is near. EU-backed trials of driverless cars in public transport could make Europe’s city centres affordable, cleaner, safer, more efficient, inclusive and fair.
+
+Researchers on a mission
+
+The EU is on a mission with researchers to protect our planet and society.
+By helping researchers discover new ways to improve people’s lives, and to protect us from climate change and global health shocks, the EU is building a better future for all of us.
+
+## More stories
+
+EU-funded researchers are combining cutting-edge research with sustainable forestry practices to protect our forests and preserve the many environmental benefits they provide.
+
+## Most popular
+
+-
+1
+-
+2
+-
+3
+-
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+-
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+
+## Top videos
+
+Self-driving vehicles: the road to cheaper, sustainable urban transport in Europe
+
+23 April 2025
+
+From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet
+
+17 April 2025
+
+## Past articles
+
+EU-funded researchers are using AI to help ease the flow in Europe’s cities, making urban environments both safer and greener.
+
+EU-funded researchers are working to reduce the health risks associated with Down syndrome and improve long-term quality of life.
+
+With sea traffic set to rise in a warming Arctic, EU-funded researchers are helping sailors plot a safer course through sea ice and icebergs thanks to more reliable satellite-based forecasts.
+
+EU-funded researchers are looking to hot air to overcome the supply and demand issues faced by solar energy and ease the clean energy transition.
+
+EU-funded researchers have developed smart tags to guarantee the authenticity and traceability of wine from vineyard to table, helping to combat counterfeiting and boost consumer trust.
+
+EU researchers are testing a robot that can have basic conversations in busy surroundings, with the idea of assisting people arriving at hospitals.
+
+Researchers are creating advanced simulations that will provide a deeper understanding of Mars’s climatic history and help to determine whether it was once able to sustain life.
+
+EU-funded researchers are joining forces to meet consumer demands to know more about where seafood comes from, its carbon footprint and nutritional value.
+
+EU-funded researchers are improving the tracking and certification of biological waste to help give it a second life as new bio-based products.
+
+EU-funded researchers are championing smarter and more sustainable ways to safeguard biological samples and data donated by millions of citizens. The aim is greater international preparedness for potential future health threats like pandemics.
+
+Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximise their health benefits.
+
+EU-funded researchers are using art to create a more inclusive and engaging science education experience for all students, free from the constraints of stereotypes.
+
+The latest European Commission public opinion survey on attitudes towards science and technology points to a need to make research even more open and relevant to the needs of society.
+
+EU-funded researchers are investigating the link between mindfulness and health, offering potential new options for the treatment and early detection of cancer.
+
+The EU’s Cancer Mission Bus Roadshow is bringing experts in cancer prevention and early detection to communities across Europe, as part of a push to improve the lives of millions.
+
+EU investment in the push for ever smaller and more powerful microchips is helping support innovation in AI, the space industry and beyond.
+
+Researchers have created an improved traffic light system for predicting geomagnetic storms. They are now testing how well these algorithms can prepare us for incoming space storms that can wreak havoc by knocking out satellites in space and power grids on Earth.
+
+One EU-funded project in the 1990s turned the medical world on its head by introducing 3D printing to healthcare. This led to much better outcomes for complicated surgeries, improving the lives of thousands of patients.
+
+Researchers are using new technologies, including AI, as well as contributions from citizen scientists, to improve how we monitor and protect increasingly threatened habitats and species across Europe.
+
+EU-backed researchers and doctors are pioneering advanced pre-implantation and prenatal genetic testing to improve the chance of healthy pregnancies in at-risk families.",projects.research-and-innovation.ec.europa.eu,2025-04-23,1,Horizon Magazine | Research and Innovation,article,0.1100114294,3,162,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/cities-tomorrow-young-poles-share-vision-smarter-greener-living,false,Reports on a specific event (meeting with EU officials) with a focus on the vision of young people for the future of cities.,"Cities of tomorrow: young Poles share vision for smarter, greener living","What is the first thing that comes to mind when you hear the word “city”? For most of us, it is crowds, busy roads and noise. But a group of young Poles who spoke with visiting EU officials in Warsaw offered a more upbeat and constructive vision.On 10 March 2025, they gathered at the prestigious Jasna Centre in the heart of Warsaw, home to the European Commission’s Representation in Poland. They were invited to share their vision for the European cities of tomorrow with the European Commissioner for Startups, Research and Innovation, Ekaterina Zaharieva.","# Cities of tomorrow: young Poles share vision for smarter, greener living
+
+What is the first thing that comes to mind when you hear the word “city”? For most of us, it is crowds, busy roads and noise. But a group of young Poles who spoke with visiting EU officials in Warsaw offered a more upbeat and constructive vision.
+
+On 10 March 2025, they gathered at the prestigious Jasna Centre in the heart of Warsaw, home to the European Commission’s Representation in Poland. They were invited to share their vision for the European cities of tomorrow with the European Commissioner for Startups, Research and Innovation, Ekaterina Zaharieva.
+
+At the start of the event, they were asked the same question: what does “city” mean for you? They replied “possibility”, “community”, “connection”, “high-quality education”, “opportunities and business”, “society” and “culture”.
+
+These small sparks of inspiration were enough to ignite a conversation about what European cities should be like and to foster the changes to make them so.
+
+“We want to hear from you, the future of Europe, how to shape our policies,” Commissioner Zaharieva said in her welcome speech. “Are we on the right track? Are we achieving what you expect from us?”
+
+The perspectives and ideas shared in the dialogue will help Commissioner Zaharieva develop the right policies, particularly for the EU Mission: Climate-Neutral and Smart Cities – an initiative that is helping more than a 100 cities, including five in Poland, achieve climate neutrality.
+
+Jakub Romański, 23, a student at the Warsaw University of Technology, felt there were many things the EU is doing right. Health and safety, for example. He believes EU citizens can trust that the quality of their food or tap water is rigorously tested.
+
+Martyna Rawa, a 17-year-old student at the Warsaw School of Economics, mentioned the funding provided for small businesses as another welcome EU initiative.
+
+## Public transport, accessibility, jobs
+
+The event was moderated by Julia Kelsz, Tomasz Racławski and Mikołaj Samborski. All three are co-founders and leaders of the Important Issues Foundation, which is actively involved in many European youth conferences.
+
+A common theme that emerged in the dialogue with the Commissioner was the need to improve public transport, which would make it easier to get around the city and help mitigate climate change.
+
+Martyna emphasised the need to speed up construction work on transport infrastructure.
+
+“The metro, for example, is taking a lot more time to complete than initially expected,” she said. Accelerating the construction work would lead to reduced congestion in the cities and, consequently, reduced pollution.
+
+“We want to hear from you, the future of Europe, how to shape our policies.
+
+
+Another participant with similar views was Dorota Guzik, 27, a project assistant at the Association of Municipalities Polish Network Energie-Cités. It is a non-governmental and non-profit organisation that cooperates with local governments to support efficient, low-carbon energy use and environmental education.
+
+She also highlighted transport. “We should provide public transport incentives to make more people use it,” she proposed.
+
+Dorota also stressed the need to make environmentally friendly solutions more affordable so that more people adopt them.
+
+Another issue that came up was the need to make cities more accessible for people with disabilities.
+
+Jakub Romański’s girlfriend is visually impaired, so he understands how hard it can be for people with disabilities to get around the city.
+
+“National mobility cards aren’t accepted across Europe. Provisions for people with disabilities should be streamlined across EU countries,” he said.
+
+As it happens, the EU is currently working on this, with the introduction of two EU-wide cards: the European Disability Card and the European Parking Card for Persons with Disabilities.
+
+These cards will ensure that the bearers can access the same services under the same conditions as residents of the host country when attending cultural, sporting and leisure events, or using public transport and parking facilities.
+
+Moderator Tomasz Racławski, who comes from Jasło, a small town in southeast Poland, was asked about the challenges facing small towns there and was quick to note the lack of educational opportunities and jobs.
+
+“We had to move to the bigger cities to find quality universities and quality work. This is true for almost all of my high school friends,” he said.
+
+His foundation educates young people about societal and economic issues and is regularly represented at European youth conferences.
+
+## Reimagining tomorrow
+
+After the group discussions, the young participants came to the Commissioner armed with concrete proposals on how to make cities better, based around three pillars: environment and sustainability; technology and innovation; and inclusivity and accessibility.
+
+On environment, they agreed on the need to improve transport and energy efficiency, reduce pollution and increase green spaces. More specific proposals included making cities more bike-friendly and establishing green corridors around cities to safeguard biodiversity.
+
+To future-proof cities against extreme climate conditions, it was suggested that older buildings be retrofitted. More specific solutions included photovoltaic blinds that regulate climate conditions in houses and systems to aid heat diffusion indoors.
+
+“We should provide public transport incentives to make more people use it.
+
+
+They also highlighted the need to digitalise city services in one platform and pour more investment into innovation and tech startups. Artificial intelligence could also be used to put in place better safety measures for transport.
+
+Finally, housing and public transport should be cheaper for everyone and made more accessible for people with disabilities through more inclusive urban design.
+
+The ideas exchanged in Warsaw will help to shape action plans that will be implemented through the Cities Mission and the New European Bauhaus, a Commission initiative that connects the European Green Deal with living spaces.
+
+## Polish cities fully onboard
+
+The Cities Mission supports 112 EU cities in their commitment to become climate-neutral by 2030 through green, digital and inclusive transformation. Five Polish cities have already embarked on the Mission: Łódz, Warsaw, Wrocław, Kraków and Rzeszów.
+
+These cities have been making great strides towards net zero via several projects supported by EU funding.
+
+One pilot project involving all five cities, named NEEST, focuses on tackling energy-inefficient buildings. Polish cities still mainly depend on the national coal-based power system, but NEEST aims to modernise residential and service buildings and reduce their energy consumption.
+
+Another project, ATELIER, centres on generating energy by integrating smart mobility and technologies into buildings in Kraków.
+
+Katowice, in a southern Polish region known for coal and heavy industry, is one of the hubs involved in the CLIMABOROUGH initiative. It provides 14 cities in 12 European countries with the tools and methodology to achieve their climate goals.
+
+Commissioner Zaharieva made it clear she understands the importance of having young people’s views at the table and will consider the opinions of those who will be inheriting the future.
+
+*The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media. *",projects.research-and-innovation.ec.europa.eu,2025-04-03,21,"Cities of tomorrow: young Poles share vision for smarter, greener living | Horizon Magazine",article,0.2003627221,43,71,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/where-curiosity-meets-innovation-eu-science-fair-belgium-dazzles-young-minds,false,Reports on a specific event (EU science fair) with factual details and quotes.,Where curiosity meets innovation: EU science fair in Belgium dazzles young minds,"What if there was a place where young people could learn the basics of coding, analyse fossil remains, assemble a wind turbine and learn how to predict earthquakes? The two-day Science is Wonderful fair in Tervuren, near Brussels, was just that.On entering Tervuren’s imposing Africa Museum, which hosted the 10th iteration of the event on 13 and 14 March, it was clear that visitors were in for a dazzling display of what EU-funded research can do. ","# Where curiosity meets innovation: EU science fair in Belgium dazzles young minds
+
+What if there was a place where young people could learn the basics of coding, analyse fossil remains, assemble a wind turbine and learn how to predict earthquakes? The two-day Science is Wonderful fair in Tervuren, near Brussels, was just that.
+
+On entering Tervuren’s imposing Africa Museum, which hosted the 10th iteration of the event on 13 and 14 March, it was clear that visitors were in for a dazzling display of what EU-funded research can do.
+
+As excited chatter spilled across the halls, it was equally clear that both the children and the researchers, most of them in their late 20s, were having fun.
+
+Just before the main hall, dozens of kids queued to fly a mini drone through suspended hoops. Dozens more scrambled around in a sandbox full of hidden fossil remains and artefacts that they tried to find using tiny brushes and spatulas.
+
+“EU funding gave me an opportunity to do what I wanted to do: design satellites.
+
+
+Nearby, a macaque monkey (a life-size doll moved by a researcher) was explaining how terrible it is to find heaps of plastic waste in its habitat in Sulawesi, Indonesia, and what to do about it.
+
+And one of the obvious favourites: a chance to be rescued at sea – with virtual reality glasses simulating a dinghy surrounded by raging waves – thanks to Galileo, the EU’s global navigation satellite system.
+
+“The main idea is to inspire the next generation of researchers so the knowledge is passed on, together with the passion and curiosity, to the next generation. And for children to see that research can be for anyone,” said Sybille Luhmann, project manager for the event.
+
+The annual science fair, launched in 2015 by Marie Skłodowska-Curie Actions, the EU’s doctoral and postdoctoral research training programme, attracted around 5 000 primary and secondary school students.
+
+At their disposal were about 50 booths, with projects ranging from music and space to medical imaging and ancient Egyptian artistry.
+
+## Making group space calls
+
+Alessandro Mastropietro, an Italian PhD research engineer at Kongsberg NanoAvionics in Lithuania, soon had his hands full with curious visitors.
+
+At his booth, visitors were able to assemble their own small satellite while learning what’s inside it and how it works in space. They were also able to send and receive radio messages using personalised 2.4 GHz antennas.
+
+“It is a difficult topic, but everyone was fascinated. Boys and girls were both involved in the same way,” he said.
+
+“There was this little girl this morning, she was so involved in understanding what we are doing, how to assemble a satellite, how it all works when the satellite is in space. I told her ‘I’ll be waiting to see you as a space engineer’.”
+
+He also praised the opportunity to network with other young researchers. “It is great for us to meet so many passionate people who have a similar life, similar vision and dreams.”
+
+In real life, Mastropietro is part of an international team working on an initiative named HARMONY. Its aim is to develop new technologies and solutions for space-related services by building a “constellation of satellites in space that speak with each other and with us on the ground, like a big group call”.
+
+Was EU support important in his pursuit of a research career? “100 percent,” he said. “EU funding gave me an opportunity to do what I wanted to do: design satellites. My dream is to design missions to the Moon and Mars.”
+
+## Getting under the skin...
+
+Dahiana Mojena Medina, a Spanish post-doctoral researcher working in Germany, was in charge of a booth explaining how human skin functions. Using cornflakes, muesli, yoghurt, chocolate sticks and chia seeds, children were able to recreate the different skin layers of the human body.
+
+Chia seeds emulated nerve endings, and chocolate sticks represented hair follicles.
+
+“Children build their own skin model layer by layer from edible ingredients, and they can eat it and enjoy afterwards,” she said. Kids could also try on haptic gloves that simulate the sensation of touch, helping them understand the connection between skin and brain, and how signals travel.
+
+In the adult world, Mojena Medina is the co-principal investigator of a research initiative named BioKIN. She is developing bioengineered skin with mesh electronics: sensors designed with tissue-like structural and mechanical properties.
+
+“Our ambition is to develop a technology that not only treats chronic wounds and supports natural skin regeneration, but also integrates sensors to monitor the healing process and provide doctors with real-time information,” Mojena Medina said.
+
+“The idea is that once the skin has repaired, these devices are so light and unobtrusive that the body can naturally shed them.”
+
+## …and saving democracy
+
+In one of the final rooms of the fair, a different sort of science awaited. There were fewer gadgets, but it still sprang a surprise.
+
+In one corner, two polling booths – one resembling a standard booth and the other with a glass partition looking onto the garden outside – was waiting for children to cast their votes. They had to decide what they see as a priority for making the world a better place.
+
+They could then use a new computerised tool called CODE, which allowed them to express preferences on any issue in their own words and translate them into collective preferences.
+
+“The main idea is to inspire the next generation of researchers so the knowledge is passed on, together with the passion and curiosity, to the next generation.
+
+
+Overseeing the booth was Michael Bruter, a professor of political science at the London School of Economics (LSE). Together with Sarah Harrison, he also directs the Electoral Psychology Observatory at LSE.
+
+“I was worried about the little ones, but they got quite excited to vote for the first time and be able to voice opinions in their own words,” said Bruter.
+
+He is the principal investigator of ELHO (Electoral Hostility), an EU-funded initiative running from 2019 to 2026 that studies the changing nature of democratic crises in 27 countries around the world.
+
+What gave rise to the project, explained Bruter, was the realisation that average voters are increasingly hostile and vote “because they hate one of the options and try to prevent it from happening”.
+
+EU funding, Bruter said, enabled researchers to discover things no one has discovered before about the critical question facing society: “Democracy is in a big crisis, and somehow we need to find a way to reconcile citizens and give them back hope about democracy.”
+
+Encouraging children and teenagers to think about what they want is the first step towards this goal.
+
+The final stop of the fair was a Science Wall where children could describe why science is wonderful. Most answers were similar: “it teaches us many things”, “it is interesting”, “it saves lives”.
+
+However, one stood out: “It answers your questions with more questions and it makes you so curious and in awe of the world you live in”.
+
+A sure sign that science is wonderful indeed.
+
+*The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-03-27,28,Where curiosity meets innovation: EU science fair in Belgium dazzles young minds | Horizon Magazine,article,0.1971703856,42,64,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/sowing-seeds-greater-food-diversity-africa,false,"Reports on a specific research initiative and its goals, with a focus on a specific event (Nutrition for Growth summit)",Sowing the seeds of greater food diversity in Africa,"When crop scientist Michael Frei grew up in Germany in the 1980s, television screens were filled with scenes of poverty, drought and destruction in Africa. The 1984 Ethiopian famine brought home to millions the human costs of food insecurity on the continent. It also inspired Frei to get involved in campaigns and fundraising and pursue a career in agronomy, with a specialisation in sustainable plant production and global food security. ","# Sowing the seeds of greater food diversity in Africa
+
+When crop scientist Michael Frei grew up in Germany in the 1980s, television screens were filled with scenes of poverty, drought and destruction in Africa. The 1984 Ethiopian famine brought home to millions the human costs of food insecurity on the continent.
+
+It also inspired Frei to get involved in campaigns and fundraising and pursue a career in agronomy, with a specialisation in sustainable plant production and global food security.
+
+## For people and planet
+
+Now a professor of agronomy at the Justus Liebig University in Giessen, Germany, Frei is coordinating an EU-funded international research initiative called HealthyDiets4Africa (HD4A), which started in 2023 and will run until 2028.
+
+The initiative establishes partnerships between experts in Africa and Europe, as well as the UN World Food Programme and the International Institutes of Plant Genetic Resources and of Tropical Agriculture. Their aim is to explore together whether greater diversity in the food system could help combat various forms of malnutrition in Africa, benefitting both health and the environment.
+
+From Liberia in the west to Kenya in the east, ‘food system labs’ have been set up in eight countries. These are providing analysis on plants for nutritional value and ways to integrate them into diets, with the work coordinated by Africa Rice Center, a pan-African agricultural research organisation based in Côte d’Ivoire.
+
+“A diverse diet is healthier, can address many of the dietary deficits that we see and overall is more environmentally stable.
+
+
+Set against a backdrop where monocultures for crops such as maize have proliferated, Frei thinks using these labs to introduce greater diversity into the food system could help both enrich the nutritional value of food consumed and also have benefits for the environment.
+
+The initiative is a showcase for Food 2030, the EU’s research and innovation policy framework supporting the transition towards sustainable, healthy and inclusive food systems that respect planetary boundaries.
+
+“A diverse diet is healthier, can address many of the dietary deficits that we see and overall is more environmentally stable,” said Frei.
+
+## Triple burden of malnutrition
+
+Frei describes Africa as facing a “triple burden of malnutrition” caused by three major nutritional challenges.
+
+Firstly, people still go hungry: estimates from the British Red Cross suggest that more than 150 million people in Africa are without sufficient food. Secondly, even those who have enough to eat are commonly deficient in essential micronutrients such as zinc and iron.
+
+Thirdly, obesity is an increasing issue in urban areas, where diets that are high in processed foods, sugar and unhealthy fats contribute to rising obesity rates and related conditions such as diabetes, hypertension and heart disease.
+
+“In many African countries, you see all of these phenomena at the same time,” said Frei.
+
+Food system diversification is seen as a possible solution to all three of these challenges. Inventive use of less common nutrient-rich crops and their integration into daily use is one path that the research team is exploring.
+
+## Strength in diversity
+
+Examples of species being studied are amaranth, a drought-resilient leafy vegetable, and cowpeas, a legume. Both are found in abundance across Africa.
+
+Grown together, these crops support each other and benefit the environment. Cowpeas fix nitrogen in the soil, which in turn benefits the amaranth by reducing the need for chemical fertilisers. Both also have particularly high nutritional values.
+
+Another is the tree *Parkia biglobosa*, also known as the locust bean tree. It produces nutrient-rich seeds that Frei describes as “protein bombs”. Traditionally, its seeds were used as flavouring for soup. However, over time, this practice fell out of favour, replaced by more convenient but imported and less healthy stock cubes.
+
+In line with the EU-Africa Research and Innovation Partnership on Food and Nutrition Security and Sustainable Agriculture, the HD4A team hopes that its work can rekindle a passion for the past while using new technologies to optimise future cropping systems.
+
+“We do not want to go back to the Stone Age – we just want to make sure people do not abandon the good things they had. We want to help develop diversified, productive modern cropping systems,” said Frei.
+
+## A menu for change
+
+Professor Christophe Matthys, a nutritionist based at KU Leuven in Belgium, is helping to translate these advances in plant science into direct benefits for health. Matthys is focusing on integrating nutrients derived from crops into new products, as well as overcoming some of the social challenges in encouraging dietary change.
+
+He points to barriers to healthier diets – mindsets that see overconsumption as a sign of fertility or wealth, or that see healthier choices like fruit as the preserve of the poor or children.
+
+“I really hope we can plant the idea of food diversification in peoples minds.
+
+
+“We recognise that if our plant scientists are to be successful, we also need to focus on the social aspects, respecting culture, but also optimising health,” he said.
+
+One pilot project with schools in Côte d’Ivoire has involved developing rice crackers containing micronutrient extracts derived from underutilised plants. Through this, the team is testing taste, acceptance and people’s willingness to pay.
+
+“These crackers are expected to provide a diverse nutrient source for school feeding programmes,” said Dr Sali Ndindeng from AfricaRice, who is leading the study.
+
+## Nutrition for growth
+
+Matthys delivered HD4A’s message about the importance of diversification to policymakers at the Nutrition for Growth (N4G) summit, which took place in Paris, France, on 27 and 28 March 2025.
+
+Held every four years, this pivotal international conference gathers governments, international organisations, businesses and civil society to mobilise commitments and resources aimed at improving nutrition worldwide.
+
+Matthys hopes the summit will help to draw attention to Africa’s leading role in rethinking the part that diverse food systems play in supporting better health and the environment.
+
+“It’s important to highlight that Africa is more than just undernutrition because that’s still the perception. Africa is also a wealth of possibility, with new vegetables, fruits and crops with beneficial impacts on people’s health,” he said.
+
+Looking ahead, he hopes the work spurs action towards new, locally grown products, which will in time become staples in a more diverse and more nutritious diet both in Africa and beyond.
+
+“I really hope we can plant the idea of food diversification in people’s minds.”
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*
+
+**The article was updated to reflect that the N4G summit took place on 27-28 March 2025. *",projects.research-and-innovation.ec.europa.eu,2025-03-25,30,Sowing the seeds of greater food diversity in Africa | Horizon Magazine,article,0.1930224771,38,71,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/guardians-glades-protecting-europes-forests-against-climate-change,false,"Reports on a specific project and its goals, with quotes and details, in a news-like format.",Guardians of the glades: protecting Europe’s forests against climate change,"The Făgăraș Mountains in southern Romania are home to one of Europe’s few remaining primary old-growth forests. These forests are still untouched by human activity and boast a rich variety of trees, from the heat-tolerant oaks of the lowlands to the coniferous forests in the high mountains. Forest benefitsIn this still pristine protected area, EU-funded researchers are working with local communities and the World Wildlife Fund to support effective forest management. ","# Guardians of the glades: protecting Europe’s forests against climate change
+
+The Făgăraș Mountains in southern Romania are home to one of Europe’s few remaining primary old-growth forests.
+
+These forests are still untouched by human activity and boast a rich variety of trees, from the heat-tolerant oaks of the lowlands to the coniferous forests in the high mountains.
+
+## Forest benefits
+
+In this still pristine protected area, EU-funded researchers are working with local communities and the World Wildlife Fund to support effective forest management.
+
+“Forests provide us with a lot of benefits, and we are in danger of losing these benefits,” said Dr Sorin Cheval, senior researcher at Romania’s National Meteorological Administration. Cheval is leading a four-year EU-funded initiative called OptFor-EU, which started in 2023 and runs until 2027.
+
+The initiative brings together experts from Austria, Germany, Italy, Lithuania, the Netherlands, Norway, Spain, Romania and the United Kingdom. The research team aims to make sure that forest management decisions across Europe take account of the key role that forests play in protecting our environment and offsetting some of the effects of climate change.
+
+## Natural carbon capture
+
+Forests make up 43% of EU territory and are among Europe’s most valuable natural assets, playing a crucial role in capturing carbon, regulating ecosystems and protecting biodiversity. Beyond their beauty, they act as powerful carbon sinks, absorbing CO₂ from the atmosphere and helping to combat climate change.
+
+According to Cheval, this is why the OptFor-EU team is focusing not only on how climate change impacts forests, but also on how forests can be best used to reduce the negative impact of climate change.
+
+“Forests provide us with a lot of benefits, and we are in danger of losing those benefits.
+
+
+“Forests can survive without humans, but we cannot survive without forests,” said Dr Francesca Giannetti. She is a researcher specialising in forestry and remote sensing, affiliated with the University of Florence and working with Cheval in the OptFor-EU project.
+
+Giannetti’s research focuses on the application of 3D remote sensing technologies in precision forestry. Remote sensing is used for mapping forest growth and assessing how urban forests are contributing to the reduction of air pollution.
+
+Integrating innovative technologies into forest management will help to better inform decision-making when it comes to protecting these precious natural landscapes.
+
+## Forests under pressure
+
+According to Gianetti, there are many challenges that forest managers have to keep in mind every day. They need to make sure that enough wood is produced, while also worrying about erosion, natural disasters and lack of water. At the same time, they need to account for the impacts of climate change.
+
+These challenges are compounded by the fact that forests grow and change in a span of decades.
+
+“In forest management, we don’t work with years or months like in agriculture. We have to think 80 to 100 years into the future,” said Giannetti. That is why we need a system to support forest management now so that we can make better decisions for the future, she added.
+
+Together with forest managers and other stakeholders, the OptFor-EU researchers are developing a decision support system that will be made freely available to those involved in forest management. The aim is to help them make the best-informed decisions possible.
+
+## Supporting forest managers
+
+Proper management is essential in this regard, said Dr Alessio Collalti, a senior researcher at the National Research Council of Italy, specialising in forest ecology, carbon and nitrogen cycles, and vegetation modelling.
+
+“In recent years, we have discovered that management has a far bigger impact on forest ecosystems than climate change itself,” Collalti said.
+
+“We have discovered that management has a far bigger impact on forest ecosystems than climate change itself.
+
+
+“We need good and adapted management schemes to improve forest resilience,” he said, referring to forests’ ability to cope with challenges and return to health after a serious disturbance like a drought or a storm.
+
+The OptFor-EU support system will include ready-to-use products, services and guidance aligned with the goals of the Paris Agreement on climate change, the European Green Deal and the new EU Forest Strategy for 2030.
+
+## Building resilience for a green future
+
+Data used to build the system will be drawn from eight case studies being carried out in a wide variety of forested areas across Europe. These range from the ancient semi-natural woodland of Wytham Woods in the UK to the hardy resin-producing Extremadura pine forests of Spain.
+
+Also included are recognised nature reserves in the Florentine mountains in Italy, the Čepkeliai – Dzūkija National Park in Lithuania and protected forests in Austria, Germany and Norway.
+
+“We are conducting the eight case studies to cover all forest types. This is the first time there is such an EU-wide overview,” said Deborah Hemming, an OptFor-EU scientist based at the Met Office – the UK’s national meteorological service.
+
+In Romania, Dr Nicu Constantin Tudose, a forest engineer and station director at the Marin Drăcea National Institute for Research and Development in Forestry, is a key contributor to OptFor-EU’s Romanian case study.
+
+“Old-growth forests, defined as ecosystems that have evolved over extended periods without significant anthropogenic or natural disturbances, are exceedingly rare in Europe,” he said.
+
+Sadly, according to Tudose, even these ancient areas are suffering nowadays as a result of the increasing frequency and intensity of extreme climatic events, particularly prolonged droughts. This is a worry for forest managers across Europe.
+
+“In our study, 95% of the forest managers interviewed by the OptFor-EU team identified this issue as their main concern,” said Tudose.
+
+This demonstrates the urgent need for targeted interventions to support forest resilience.
+
+“We need to provide forest managers with a clear long-term understanding of the interactions between climate and forest ecosystems,” he said.
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-08,16,Guardians of the glades: protecting Europe’s forests against climate change | Horizon Magazine,article,0.1824849008,35,64,74.45454545
+https://projects.research-and-innovation.ec.europa.eu/en/horizon-magazine/hidden-hunger-europe-well-fed-yet-undernourished,false,Reports on a specific research initiative and related event (N4G summit) in a news-style format.,Hidden hunger in Europe: well fed yet undernourished,"With nearly 30 years of experience in human nutrition research and teaching, Professor Kevin Cashman has dished out his fair share of nutritional advice to individuals, the media and government.","# Hidden hunger in Europe: well fed yet undernourished
+
+With nearly 30 years of experience in human nutrition research and teaching, Professor Kevin Cashman has dished out his fair share of nutritional advice to individuals, the media and government.
+
+Now Chair of Food and Health at University College Cork, Ireland, Cashman is coordinating a wide-ranging EU-funded research initiative called Zero_Hidden Hunger_EU along with his colleague Professor Mairead Kiely, recent former head of the University’s School of Food and Nutritional Sciences. The multinational research team they lead is exploring the issue of hidden hunger in Europe.
+
+Hidden hunger is when a person may have enough to eat, but is not getting sufficient amounts of one or more of the crucial vitamins or minerals needed to maintain good health.
+
+The research kicked off in January 2024 and will conclude in December 2027. It brings together experts from 10 EU countries, the UK and Switzerland, as well as the International Agency for Research on Cancer, the European Food Information Council and the European Public Health Alliance.
+
+The researchers are working together to better understand how widespread the problem of hidden hunger is and to propose solutions that also increase the sustainability of our food system generally.
+
+The need to source vitamins and minerals from sustainable food systems is central to the work being carried out. This is part of the EU’s general push to promote production and processing practices that are environmentally friendly and resilient as part of its Food 2030 policy.
+
+## Hidden hunger, hidden impact
+
+When you are not eating enough food, the signs of starvation are generally easy to spot. But if you are not getting enough micronutrients from the food you eat, the negative effects might go unnoticed until serious damage is done, and sometimes not even then.
+
+The effects of most micronutrient deficiencies may not be outwardly visible. That is why the World Health Organization (WHO) has used the term “hidden hunger” to describe this particular form of malnutrition.
+
+Cashman, a recent past member of the WHO’s expert group on nutrient requirements for infants and young children, has focused his research primarily on vitamins D and K, as well as diet and bone health.
+
+“The symptoms of a micronutrient deficiency can be wide-ranging, but difficult to spot,” he said.
+
+“The key problem is that we don’t know how prevalent micronutrient malnutrition is.
+
+
+Some micronutrient deficiencies are more obvious. Not enough folate (vitamin B9) in the diet of pregnant women can lead to babies born with brain or spinal cord defects, for example. A global study suggests that one in five women of reproductive age in the UK may not be getting enough folate.
+
+The impact of other deficiencies can be less immediately visible. If your body does not get enough micronutrients, this can affect the metabolism and multiple organs may slowly deteriorate. Children are especially vulnerable because their bodies are so demanding.
+
+“Iron and zinc are crucial for growth and development. Vitamin D and calcium are also essential nutrients for supporting children as they develop,” said Cashman.
+
+## Increased health risk
+
+Kiely, who has over two decades of research experience in human nutrition and health, stresses the relevance of hidden hunger in adults too.
+
+“People might connect a lack of iron with anaemia or tiredness. But they don’t necessarily connect a lack of calcium with high blood pressure during pregnancy,” said Kiely. Calcium helps blood vessels tighten and relax when they need to, lowering blood pressure.
+
+According to her, people can live for a long time with a low intake of essential nutrients, but over time, their cellular metabolism decreases. This affects all major organs, including the immune system, and can lead to an increased risk of disease.
+
+“This can put them at risk of heart disease and stroke, or leave them more vulnerable to viral or bacterial infections,” she said.
+
+## Common deficiencies
+
+The EU-funded researchers are focusing on nutrients of particular concern. This includes minerals like iron, calcium, iodine, selenium, magnesium, potassium and zinc. The main vitamins of interest include vitamin D, folate, vitamin B12 and vitamin A.
+
+Certain parts of the population are more likely to suffer from deficiencies – the elderly, growing children and pregnant women, for instance. Altogether, they estimate that as many as 70% of the population are at risk of micronutrient deficiency.
+
+Diet can also put some people at risk. People who follow a vegan diet are at greater risk of B12 deficiency, while those avoiding dairy may not get enough riboflavin, calcium or iodine. These are glimpses of a bigger picture, but important pieces of the puzzle are missing.
+
+“The key problem is that we don’t know how prevalent micronutrient malnutrition is,” said Cashman.
+
+Around 30% of children under 5 had iron deficiency, according to surveys in the UK. Cashman says that we do not know what the number is for the rest of Europe. These gaps in knowledge make it difficult for policymakers and politicians to decide how best to resolve the issue.
+
+## Nutrient-rich
+
+One solution is for people to take supplements, but that is something that Cashman believes perhaps only a third of the population actually do.
+
+“You can give nutritional guidance,” said Cashman, “but it is not always taken up enough to have an impact on the population’s health.”
+
+Another option is to put micronutrients directly into common foods such as milk, cereals and bread.
+
+“People might connect a lack of iron with anemia or tiredness. But they don’t necessarily connect a lack of calcium with high blood pressure during pregnancy.
+
+
+There is a lot of variation in this approach within Europe and globally. South America, Australia, the US and Canada require certain foods to be enriched with folic acid (a synthetic form of vitamin B9), for example, while most of Europe takes a voluntary approach. A recent study in the Lancet showed the impact of these approaches on folic acid levels and health.
+
+“Trying to improve the food system by putting more micronutrients into it has been shown to have the widest reach,” said Cashman. But it is ultimately up to the governments of EU countries to decide whether they want to adopt a food fortification strategy, he acknowledged.
+
+## Digging for data
+
+Decisions by policymakers will be more straightforward once Europe better understands how widespread the problem of hidden hunger is and who is most impacted.
+
+“The data gaps are massive. You have to fill them before you can make policy,” said Cashman.
+
+Cashman attended the recent Nutrition for Growth (N4G) international summit in Paris, France, on 26 and 27 March 2025 to share what the team has learned so far about micronutrient deficiencies in Europe.
+
+Held every four years, N4G gathers governments, international organisations, businesses and civil society to mobilise commitments and resources aimed at improving nutrition worldwide.
+
+Cashman believes Europe can learn from countries in Africa and Asia, where problems of malnutrition are more widespread and where the impact of micronutrient deficiency on health and the economy has been more widely studied.
+
+According to Cashman, the analyses carried out suggest that for every euro or dollar spent on improving nutrition, thousands can be saved in reduced healthcare costs. He hopes that the data from Europe will contribute to the combined effort to improve nutrition for all and increase the sustainability of food production.
+
+*Research in this article was funded by the EU’s Horizon Programme. The views of the interviewees don’t necessarily reflect those of the European Commission. If you liked this article, please consider sharing it on social media.*",projects.research-and-innovation.ec.europa.eu,2025-04-01,23,Hidden hunger in Europe: well fed yet undernourished | Horizon Magazine,article,0.2061890276,41,65,74.45454545
+https://www.h2-view.com/story/german-e5bn-cfd-scheme-for-industrial-switches-to-h2-carbon-capture-approved/2123426.article/,true,Reports on a specific real-world event (approval of a funding scheme) with news-style reporting,"German €5bn CfD scheme for industrial switches to H2, carbon capture approved",Projects will be subject to the EU Emissions Trading Scheme (ETS) and musy cut at least 60% of emissions in the first three years and 90% by the end of the support.,"Germany’s €5bn ($5.4bn) Contracts for Difference (CfD) scheme to support industrial sectors to decarbonise with hydrogen, carbon capture and electrification has been approved by the European Commission.
+
+The Climate Protection Contracts are a 15-year two-way carbon CFD aimed at supporting fuel switching and electrification in sectors like cement, chemical and steel production.
+
+Projects will be subject to the EU Emissions Trading Scheme (ETS) and musy cut at least 60% of emissions in the first three years and 90% by the end of the support.
+
+Each will be selected through a competitive bidding process and ranked based on the lowest aid amount requested per tonne of CO2 avoided – meaning only the cheapest technologies will succeed.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,"German €5bn CfD scheme for industrial switches to H2, carbon capture approved | Policy | H2 View",article,0.08265493422,8,140,142.3668342
+https://www.h2-view.com/story/aramco-finalises-50-stake-in-air-products-qudras-saudi-blue-hydrogen-subsidiary/2123441.article/,true,Reports on a specific corporate action (acquisition) in a news-like format,Aramco finalises 50% stake in Air Products Qudra’s Saudi blue hydrogen subsidiary,"After initially announcing the deal last year, Aramco has now finalised its 50% acquisition of Air Products Qudra’s blue hydrogen subsidiary.","Saudi Aramco has completed the 50% acquisition of Air Products Qudra’s (APQ) Saudi-based blue hydrogen subsidiary, Blue Hydrogen Industrial Gases Company (BHIG).
+
+After agreeing on the deal last July, the partners plan to deliver low-carbon hydrogen – produced from methane with carbon capture – via pipeline to the Jubail Industrial City.
+
+H2 View understands that the acquisition will also include options for Aramco to offtake core ammonia components hydrogen and nitrogen from BHIG.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-25,30,Aramco finalises 50% stake in Air Products Qudra’s Saudi blue hydrogen subsidiary | Power,article,0.08095481934,7,140,142.3668342
+https://www.h2-view.com/story/fluxys-begins-hydrogen-pipeline-build-in-belgium-despite-funding-and-market-uncertainty/2123596.article/,true,Reports on a specific real-world event (pipeline construction) with news-style reporting,Fluxys begins hydrogen pipeline build in Belgium despite funding and market uncertainty,"Fluxys stated, “The decision to build these first hydrogen pipelines was made after extensive consultations with the relevant authorities, the regulator, industrial market players, and is aligned with the delayed market development.”","Fluxys has begun construction of the first phase of Belgium’s hydrogen pipeline network but the development will align with the “delayed market development.”
+
+Construction has started despite the Belgian Government withdrawing a €250m ($270m) funding package that was earmarked for the pipeline network last month.
+
+Nevertheless, an online statement released by Fluxys claimed the government will back the initial project through the European Resilience and Recovery Fund.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Fluxys begins hydrogen pipeline build in Belgium despite funding and market uncertainty | Technology | H2 View,article,0.08048350295,7,140,142.3668342
+https://www.h2-view.com/story/strict-european-standards-could-hold-back-hydrogen-based-saf-adoption-oxccu/2123573.article/,true,Reports on a specific topic (European standards for sustainable aviation fuel) with a clear timeframe and specific details.,Strict European standards could hold back hydrogen-based SAF adoption: Oxccu,"Andrew Symes explained that if production rules are too stringent, “the PtL SAF market won’t even have a chance to be able to start because green hydrogen will be too expensive.”  ","The EU’s strict green hydrogen standards could increase costs and slow the adoption of sustainable aviation fuel (SAF) as a clean energy carrier, according to Oxccu’s CEO.
+
+Andrew Symes, CEO and Founder of the Oxford University spinout, said that if green hydrogen production rules are too stringent, the SAF market will struggle to take hold.
+
+From 2030, green hydrogen must comply with the European Commission’s renewable fuels of non-biological origin (RFNBO) rules, which require producers to source electricity from new renewable power sources within the same grid zone on an hourly basis.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Strict European standards could hold back hydrogen-based SAF adoption: Oxccu | Policy | H2 View,article,0.08120206847,7,140,142.3668342
+https://www.h2-view.com/story/video-how-long-for-technology-developed-within-motorsport-to-filter-down-to-the-consumer/2124400.article/,false,"The article is an interview or discussion, not a news report of a specific event.",Video: How long for technology developed within motorsport to filter down to the consumer?,"Mark Grain, Technical Director at Extreme H discusses the process of technology being developed within the motorsport industry and filtering down to consumer level on H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Mark Grain, Technical Director at Extreme H discusses the process of technology being developed within the motorsport industry and filtering down to consumer level on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,Video: How long for technology developed within motorsport to filter down to the consumer? | Video | H2 View,article,0.08001680731,9,140,142.3668342
+https://www.h2-view.com/story/mabanaft-plans-two-tonne-per-day-hydrogen-refuelling-station-in-lubeck/2123646.article/,true,Reports on a specific real-world event (Mabanaft's plans for a hydrogen refuelling station) with news-style reporting,Mabanaft plans two-tonne-per-day hydrogen refuelling station in Lübeck,"Hypion will provide the station, which will be designed to refuel up to 50 hydrogen-powered heavy-goods vehicles each day.","German energy firm Mabanaft has announced plans for a Hypion-designed two-tonne-per-day hydrogen refuelling station in Lübeck.
+
+Situated near the A1 and A20 motorways where Mabanaft already operates a diesel refuelling station, the facility will be designed to refuel up to 50 hydrogen-powered heavy-goods vehicles (HGVs) each day.
+
+Mabanaft has submitted construction applications for the facility and expects work with Hypion to begin in the second half of the year, intending to bring it online by the end of 2025.
+
+The station’s development has been backed via a €5.1m ($5.5m) grant awarded under the German Government’s Climate Friendly Commercial Vehicles and Infrastructure programme.",www.h2-view.com,2025-03-27,28,Mabanaft plans two-tonne-per-day hydrogen refuelling station in Lübeck | Technology | H2 View,article,0.08274188443,8,140,142.3668342
+https://www.h2-view.com/story/kawasaki-starts-construction-of-hydrogen-liquefaction-compressor-demo-facility/2123670.article/,true,Reports on a specific corporate action (construction of a facility) in a news-like format,Kawasaki starts construction of hydrogen liquefaction compressor demo facility,"Kawasaki has claimed that the compressor increases the pressure of refrigerant hydrogen gas to improve efficiencies in the liquefaction process, which could reduce hydrogen supply costs.","Kawasaki Heavy Industries has kicked off construction of what it claims is the world’s first centrifugal hydrogen compressor purpose-built for liquefaction plants.
+
+Dubbed KM Comp-H2, the compressor reportedly increases the pressure of refrigerant hydrogen gas to improve efficiencies in the liquefaction process, which could reduce hydrogen supply costs.
+
+Kawasaki has implemented an impeller designed to spin at ultra-high speeds, enabling it to compress hydrogen more effectively.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-28,27,Kawasaki starts construction of hydrogen liquefaction compressor demo facility | Technology | H2 View,article,0.08102372386,7,140,142.3668342
+https://www.h2-view.com/story/french-electrolyser-firm-mcphy-opens-court-supervised-sale-process/2124539.article/,true,Reports on a specific corporate action (McPhy opening a court-supervised sale process) in a news-style format.,French electrolyser firm McPhy opens court-supervised sale process,McPhy said it has already received an initial expression of interest from a “European industrial player.”,"French electrolyser maker McPhy has launched a formal sales process as it seeks to secure a future for the company amid concerns it could run out of cash by June.
+
+The company today (April 14) confirmed that the Commercial Court of Belfort opened a conciliation procedure on April 10, appointing Maître Joanna Rousselet of SCP Abitbol & Rousselet as conciliator.
+
+Conciliation is a French pre-insolvency process that allows struggling firms to negotiate with creditors and seek fresh investment, under the supervision of a court-appointed mediator.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,French electrolyser firm McPhy opens court-supervised sale process | Technology | H2 View,article,0.08245888637,11,141,142.3668342
+https://www.h2-view.com/story/eastern-med-pipelines-can-blend-up-to-20-hydrogen/2124985.article/,true,Reports on a specific event (report findings) in a news-like format.,Eastern Med pipelines can blend up to 20% hydrogen,"Blending up to 20% hydrogen into existing natural gas pipelines in the eastern Mediterranean region is “technically feasible” and can serve as an interim solution while dedicated hydrogen infrastructure is developed, according to a new report from International industry body Eastern...","Blending up to 20% hydrogen into existing natural gas pipelines in the eastern Mediterranean region is “technically feasible” and can serve as an interim solution while dedicated hydrogen infrastructure is developed, according to a new report from International industry body Eastern Mediterranean Gas Forum and non-profit body, International Gas Union.
+
+Some terminals could be adapted to handle liquefied hydrogen or ammonia, allowing countries to leverage their existing LNG infrastructure to access international hydrogen markets, particularly in Europe, where demand for low-carbon hydrogen is expected to grow significantly.
+
+The forum, representing Cyprus, Egypt, Israel, France, Greece, Italy, Jordan and Palestinian territories, believes the region has the potential to evolve into a global energy hub, supplying gas to European and international markets while also advancing sustainable energy practices.
+
+But the report notes how the geopolitical complexity of the region necessitates sustained dialogue to ensure the smooth development and regional integration of gas resources.
+
+“Investment in cleaner gas technologies, coupled with regulatory frameworks that encourage private sector participation, will be essential for long-term success,” it states.
+
+“Furthermore, integrating hydrogen production and renewable energy projects into the existing natural gas infrastructure can offer a more viable and cost-effective path toward achieving broader energy transition goals.”
+
+CCS and CCUS technologies hold significant potential to drive “transformative change” by addressing emissions from offshore natural gas production while geological formations, such as depleted natural gas reservoirs, are well-suited for CO2 storage, utilising current infrastructure.
+
+**Countries target hydrogen and LNG**
+
+In 2024, Egypt introduced its National Low-Carbon Hydrogen Strategy, with the aim of diversifying its energy sources and further shift towards a low-carbon economy.
+
+The country is targeting an annual output of 3.2 million tonnes under the most ambitious scenario (‘green scenario’), with an increase to 9.2 million tonnes by 2040.
+
+The goal is to expand the use of green hydrogen and ammonia in various industrial applications, such as the production of iron, steel, fertilisers, and chemicals, to decrease greenhouse gas emissions significantly.
+
+Egypt has also established itself as a key player in the global LNG market, with operational liquefaction and export terminals at Idku and Damietta.
+
+Oil technology and engineering firm SLB, partnering with Shell, Egyptian Natural Gas Holding Company (EGAS), and Egypt Upstream Gateway, and with support from the Center for Energy Transition of Aberdeen University, recently completed the industry’s first screening study for offshore CO2 storage in the Nile Delta, evaluating and ranking 16 potential locations.
+
+SLB has also identified potential carbon storage sites for Cherion and its partners – Capricorn Energy and Bapetco.
+
+Greece’s Final Updated National Energy and Climate Plan (NECP) 2021–2030, submitted in 2025, sets a target of 1.2 TWh of annual green hydrogen production by 2030, primarily for synthetic fuel manufacturing and pilot projects such as 50 hydrogen-powered buses in Athens and Thessaloniki.
+
+With a goal of 90% renewable electricity penetration by 2035, the country ensures that hydrogen produced via grid electricity will be classified as green.
+
+Given Greece’s abundant renewable resources, the plan does not foresee the need for hydrogen imports or an extensive transmission network, instead emphasising localised production near industrial users like refineries.
+
+Additionally, Greece aims to develop a dedicated hydrogen pipeline network linked to the European Hydrogen Backbone, positioning itself as a potential exporter.
+
+The country has an operating LNG terminal on the island of Revithoussa, while another floating storage and regasification unit (FSRU) began operations in Alexandroupolis in October 2024.
+
+The strategy acknowledges uncertainties in hydrogen demand, focusing deployment on hard-to-electrify sectors such as heavy road transport, shipping, and aviation, with reassessments as technologies evolve.
+
+Cyprus is a relative newcomer to the natural gas sector compared with Israel and Egypt but is rapidly positioning itself as an emerging player, the report adds.
+
+Eni and TotalEnergies have signed an agreement with Egypt and Cyprus relating to the development of the Cronos gas field. The agreement provides a framework allowing the Cronos gas to be processed in the existing Zohr facilities and then liquefied in the Damietta LNG plant in Egypt, for export to European markets.",www.h2-view.com,2025-04-23,1,Eastern Med pipelines can blend up to 20% hydrogen | Pipeline | H2 View,article,0.1022596805,25,155,142.3668342
+https://www.h2-view.com/story/toyota-launches-second-chinese-hydrogen-fuel-cell-jv-with-state-owned-firm/2124970.article/,true,Reports on a specific corporate action (Toyota launching a JV) in a news-style format.,Toyota launches second Chinese hydrogen fuel cell JV with state-owned firm,"The JV is expected to be operational ‘within the year,’ focusing on the production, sale, and commercial use of hydrogen fuel cells.","Toyota has launched a new hydrogen fuel cell joint venture (JV) in China with state-owned Shudao Group and its subsidiary, Sichuan Shudao Equipment Technology.
+
+Marking Toyota’s second fuel cell JV in China, Shudai Toyota Hydrogen Energy Technology Co. will set up base in Chengdu, Sichuan, with a 10,000m2 facility.
+
+The JV is expected to be operational ‘within the year,’ focusing on the production, sale, and commercial use of hydrogen fuel cells.
+
+The companies have not confirmed the plant’s output or start-up date.
+
+Toyota will own 50% of the JV, while Sichuan Shudao Equipment will have a 45% stake. Shudao Group will own 5%.
+
+It plans to use the Toyota Production System (TPS) management philosophy, designed to optimise production and reduce waste.
+
+Just last year, Toyota’s JV with SinoHyTec opened a hydrogen fuel cell R&D and production plant in Beijing, China.
+
+Huafeng Fuel Cell Co. (FCTS) said it would have the capacity to produce up to 10,000 fuel cell systems per year for heavy-duty commercial vehicles from the 44,000m2 facility.
+
+China remains a key hydrogen fuel cell market for the mobility sector. According to the Hydrogen Council, the People’s Republic accounts for around 95% and 85% of the global hydrogen truck and bus markets, respectively.
+
+**H2 View subscription**
+
+If you’re looking to upgrade your H2 View experience, check out our subscription packages and unlock over **FIVE YEARS of content.**
+
+With a H2 View subscription, you will gain unlimited access to h2-view.com’s archive of content containing over **13,000 stories, features and interviews** – as well as a monthly digital and/or print magazine!",www.h2-view.com,2025-04-23,1,Toyota launches second Chinese hydrogen fuel cell JV with state-owned firm | Technology | H2 View,article,0.08380140028,15,158,142.3668342
+https://www.h2-view.com/story/hydrogen-truck-manufacturer-quantron-relaunches-after-insolvency/2123841.article/,true,Reports on a specific real-world event (company relaunching) with news-style reporting,Hydrogen truck manufacturer Quantron relaunches after insolvency,"After filing for insolvency last October amid mounting debts and delayed wage payments, Quantron has relaunched with a renewed focus on zero-emission transport.","Hydrogen-powered truck manufacturer Quantron has relaunched following insolvency, after a period of “critical reflection, process optimisation and strategic realignment.”
+
+Last October, the German OEM filed for insolvency, due to growing debts and delays in paying employee wages. Workers feared that the company was headed for bankruptcy.
+
+During insolvency, Quantron maintained core operations with a reduced team of 40, ensured wage payments through pre-financing, and launched a structured sales process to attract investors and secure long-term stability.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Hydrogen truck manufacturer Quantron relaunches after insolvency | Mobility | H2 View,article,0.08219389293,11,141,142.3668342
+https://www.h2-view.com/story/uk-government-seeks-industry-input-on-hydrogen-power-projects-ahead-of-2030-targets/2123845.article/,true,Reports on a specific real-world event (government seeking input on hydrogen power projects) with news-style reporting,UK Government seeks industry input on hydrogen power projects ahead of 2030 targets,"The UK Government has launched a call for evidence, inviting stakeholders with plans for early hydrogen power projects to submit proposals by May 12, 2025.  ","The UK Government has launched a call for evidence on hydrogen-to-power (H2P) projects that can be delivered by 2030, ahead of large-scale enabling infrastructure.
+
+The government wants to understand the type of H2P plants that could be delivered rapidly, including the scope of planned projects, timescales, costs and barriers.
+
+Stakeholders with existing plans for the development of H2P projects before large-scale hydrogen infrastructure is available have been encouraged to submit proposals before May 12, 2025.
+
+Specifically, projects that could generate electricity from 100% hydrogen by 2030, first-of-a-kind, standalone or semi-standalone initiatives not reliant on large-scale infrastructure are desired by the government.",www.h2-view.com,2025-04-01,23,UK Government seeks industry input on hydrogen power projects ahead of 2030 targets | Policy | H2 View,article,0.08347115546,12,141,142.3668342
+https://www.h2-view.com/story/q-power-begins-e-methanol-production-in-finland-with-hydrogen-from-p2x-solutions/2124751.article/,true,Reports on a specific corporate action (Q Power's e-methanol production) with factual details and a clear timeframe.,Q Power begins e-methanol production in Finland with hydrogen from P2X Solutions,Q Power has produced the “first” molecules of synthetic methane in Finland by combining green hydrogen from P2X Solutions with captured CO2.,"Finland’s Q Power has begun hydrogen-based e-methane production at its Harjavalta facility, which is co-located with P2X Solutions’ 20MW green hydrogen plant.
+
+Yesterday (April 16), Q Power announced that the plant had produced the first molecules of synthetic methane in Finland by combining green hydrogen with captured CO2.
+
+Commissioning of the plant is still underway, with the company focused on optimising the process and boosting microbial activity in the coming weeks to transition the facility to stable, full-scale production.
+
+P2X Solutions began commercial operations of its green hydrogen plant last February, which uses a Sunfire electrolyser. The company also signed a five-year renewable power deal with Fortum earlier this year.
+
+Furthermore, the company has plans for additional plants, including a 40MW facility in Joensuu and a 100MW facility in Oulu. At Harjavalta, P2X Solutions will also supply green hydrogen to Danisco Sweeteners as part of its growing commercial rollout.
+
+E-methane can utilise existing infrastructure, being injected into current natural gas grids, stored in pipelines, or used in existing gas-fired power plants.
+
+However, producing synthetic methane is both capital- and energy-intensive, with significant efficiency losses incurred during the multi-step conversion from electricity to hydrogen and then to methane.
+
+**Newsletters**** **
+
+H2 View knows just how much hydrogen news there is to keep on top of. Keep up to date on the latest developments across the industry with our **daily newsletter **that will give you the top five stories of the day, straight to your inbox.
+
+Don’t forget we also have our weekly newsletter which includes a round-up of the past seven days’ hydrogen highlights, including not only news but also interviews, features and analysis.
+
+Sign up for our newsletters here.",www.h2-view.com,2025-04-17,7,Q Power begins e-methanol production in Finland with hydrogen from P2X Solutions | Power | H2 View,article,0.08421045813,14,159,142.3668342
+https://www.h2-view.com/feature/twin-challenges-for-hydrogen-and-co2-in-e-fuels/2123955.article/,true,Reports on a specific topic (e-fuels) with factual information and industry analysis.,Twin challenges for hydrogen and CO2 in e-fuels,"“Long term, as governments set standards for e-fuels, CO2 sourcing will need to expand significantly – and it will need to go beyond point-source industrial capture.”","Clean hydrogen is seen as an antidote to CO2. However, the two are becoming increasingly inseparable. Green and blue hydrogen have been positioned as the replacement for their high-CO2 emitting grey cousin and the decarbonisation saviour for many industries. However, as the clean hydrogen industry’s recalibration unfolds – driven by cost challenges, infrastructure hurdles, and regulatory shifts – its relationship with the greenhouse gas (GHG) that it was positioned to reduce looks likely to become much closer.
+
+Hydrogen’s direct use in applications like shipping and aviation appears to be making way for other options like electrification and biofuels. This has paved the way for growing interest in hydrogen-based e-fuels such as e-sustainable aviation fuels (e-SAF) and e-methanol.
+
+A 2024 IEA report suggested that under its States Policies Scenario (STEPS) almost 40% of global electrolyser capacity in 2050 could be dedicated to e-SAF production1.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Twin challenges for hydrogen and CO2 in e-fuels | Power | H2 View,article,0.08345562163,7,140,142.3668342
+https://www.h2-view.com/story/australian-federal-budget-reallocates-hydrogen-highways-funding/2123745.article/,true,Reports on a specific event (Australian federal budget reallocation) in a news-style format.,Australian federal budget reallocates Hydrogen Highways funding,"The initiative was launched in 2022 to decarbonise the heavy transport sector, but the Labor Government has reallocated funding to support other transport decarbonisation priorities.","In last week’s federal budget, the Australian Government withdrew AUD $75m ($47m) allocated to the Hydrogen Highways scheme.
+
+Launched in 2022, the initiative was designed to decarbonise the heavy transport sector by adopting hydrogen-powered fuel cell vehicles and refuelling infrastructure along key freight routes.
+
+Ahead of this year’s federal election, the Labor Government has reportedly reallocated funding from the Hydrogen Highways programme to support other transport decarbonisation priorities.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Australian federal budget reallocates Hydrogen Highways funding | Policy | H2 View,article,0.08149989087,7,140,142.3668342
+https://www.h2-view.com/story/no-more-than-24-of-uk-hydrogen-projects-likely-by-2030-westwood/2123876.article/,true,Reports on a specific topic (UK hydrogen projects) with factual claims and expert quotes.,No more than 24% of UK hydrogen projects likely by 2030: Westwood,"However, CCS-enabled hydrogen is gaining momentum, with Westwood classifying 4GW of capacity as ‘probable’ across HyNet and the East Coast Cluster.","Just 1-24% of the UK’s hydrogen project pipeline is expected to materialise by 2030, according to research from Westwood Global Energy.
+
+Westwood’s latest whitepaper exposes major shortfalls in UK policy, funding, and demand-side support, warning that 2030 targets are at risk without swift and coordinated action.
+
+“For the UK, without sharper coordination and a clearer demand-side focused approach, there is a potential risk of falling behind,” warned Jun Sasamura, Hydrogen Manager at Westwood.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-02,22,No more than 24% of UK hydrogen projects likely by 2030: Westwood | Policy | H2 View,article,0.08072188123,7,140,142.3668342
+https://www.h2-view.com/story/kawasaki-taps-nikkiso-for-high-pressure-pump-unit-for-hydrogen-fuelled-ship/2124408.article/,true,Reports on a specific event (Kawasaki ordering a pump unit) in a news-style format.,Kawasaki taps Nikkiso for high-pressure pump unit for hydrogen-fuelled ship,Nikkiso’s pump unit will combine technology from hydrogen refuelling stations and LNG ship fuel supply systems.,"Kawasaki Heavy Industries has ordered a hydrogen pump unit from Nikkiso which will be integrated into a hydrogen-fueled ship using a low-speed, two-stroke hydrogen dual-fuel engine.
+
+The technology will complement Kawasaki’s 2.4MW dual-fuel generator engine, which it secured a ClassNK approval in principle (AiP) for in 2022.
+
+Nikkiso’s multi-stage, high-pressure system takes liquefied hydrogen from onboard cryogenic tanks and pressurises it to the levels needed for engine combustion. It’s then fed into an evaporator, which turns it into gaseous hydrogen for engine use.",www.h2-view.com,2025-04-10,14,Kawasaki taps Nikkiso for high-pressure pump unit for hydrogen-fuelled ship | Technology | H2 View,article,0.08283620847,11,141,142.3668342
+https://www.h2-view.com/story/hydrogen-uk-names-2025-award-winners/2123856.article/,true,Reports on a specific event (award announcement) in a news-like format,Hydrogen UK names 2025 award winners,"The trade association’s annual awards announced the 10 winners at the National Conference Centre (NCC) in Birmingham, to highlight the achievements and innovations of individuals and organisations across the hydrogen sector.","Air Products, Centrica, Oort Energy, EasyJet, Intelligent Energy, GeoPura and more have been named winners at the Hydrogen UK 2025 Awards.
+
+The trade association’s annual awards announced the 10 winners at the National Conference Centre (NCC) in Birmingham, to highlight the achievements and innovations of individuals and organisations across the hydrogen sector.
+
+Awards were given out for work in finance and investment, industrial applications, transportation and innovation, as well as awards for individual people making efforts.
+
+Acknowledging the challenges felt across the hydrogen sector in recent years, Jane Toogood, Co-Chair of the UK Hydrogen Delivery Council, praised the efforts of the people working throughout the sector.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-01,23,Hydrogen UK names 2025 award winners | Events | H2 View,article,0.08315052312,12,141,142.3668342
+https://www.h2-view.com/story/bosch-logs-100mw-of-electrolyser-stack-pre-orders-ahead-of-april-launch/2123538.article/,true,Reports on a specific corporate action (Bosch's electrolyser stack pre-orders) with a clear timeframe (April launch),Bosch logs 100MW of electrolyser stack pre-orders ahead of April launch,"The German OEM’s 1.25MW Hybrion stack will be supplied to the likes of Neuman & Esser, AKA Energy Systems, Andritz and more, as it eyes “billions” in hydrogen revenues by 2030.","Bosch says it has racked up 100MW worth of orders for its PEM electrolyser stacks before the hydrogen production technology officially launches for sales in April.
+
+The German OEM’s 1.25MW Hybrion stack will be supplied to the likes of Neuman & Esser, AKA Energy Systems, Andritz and more, as it eyes “billions” in hydrogen revenues by 2030.
+
+The stacks will initially be manufactured at Bosch’s Bamberg plant in Germany.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Bosch logs 100MW of electrolyser stack pre-orders ahead of April launch | Technology,article,0.08017375901,7,140,142.3668342
+https://www.h2-view.com/story/us-navy-selects-nel-electrolysers-for-oxygen-but-hydrogen-use-undisclosed/2123691.article/,true,Reports on a specific event (US Navy selecting Nel electrolysers) in a news-like format.,"US Navy selects Nel electrolysers for oxygen, but hydrogen use undisclosed",Nel will begin delivering PEM electrolyser stacks in late 2025 as part of a $6m multi-year deal with Collins Aerospace.,"The US Navy has chosen Nel Hydrogen’s PEM electrolyser product to generate oxygen for submarine life support, but it has not stated what it plans to do with the hydrogen byproduct.
+
+In a $6m deal with Collins Aerospace, Nel will deliver the stacks over several years, beginning in late 2025. The electrolyser solutions will be supplied from its Wallingford, Connecticut facility in the US.
+
+The agreement builds on Nel’s relationship with Collins Aerospace. In 2020, the Norwegian company agreed to an initial $5.4m deal with the aerospace and defence supplier.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,"US Navy selects Nel electrolysers for oxygen, but hydrogen use undisclosed | Technology | H2 View",article,0.08113692911,7,141,142.3668342
+https://www.h2-view.com/feature/column-fueleu-maritime-sets-the-stage-for-hydrogen-but-hurdles-remain/2123931.article/,true,Reports on a specific topic (FuelEU Maritime and hydrogen in the maritime industry) with a focus on factual information and industry developments.,Column: FuelEU Maritime sets the stage for hydrogen but hurdles remain,"Before hydrogen can become a viable and scalable fuel solution, the industry must overcome significant challenges related to safety, storage, availability and regulatory frameworks, writes Julien Boulland, Sustainability Strategy Leader at Bureau Veritas Marine and Offshore.","The effects of global warming continue to persist worldwide. As a result, all industries have a part to play in reducing their impact on the environment, and shipping – a major contributor to global emissions – is no different. However, the maritime industry continues to adopt more comprehensive regulations which aim at drastically mitigating its environmental impact and ultimately achieving the IMO’s 2050 GHG reduction targets.
+
+The most recent example is the introduction of FuelEU Maritime, which is designed to reduce the carbon intensity of marine fuels, promoting the uptake of renewable fuels to reduce the industry’s reliance on traditional fossil fuels. As of January 2025, vessels are required to decrease their average greenhouse gas (GHG) intensity of their fuel use by 2%, relative to the industry average, which will continue to increase gradually over the coming years to reach an 80% decrease by 2050.
+
+To comply with these targets, the industry is looking to cleaner alternatives to fossil fuels, where clean hydrogen has emerged as a promising option. If an adequate supply of green hydrogen is established, the technology could make a significant impact in reducing carbon emissions from maritime operations. Inland navigation vessels and short-sea ships are particularly well suited to hydrogen fuel cells as an energy source, whilst larger vessels, like cruise ships, can adopt hydrogen as a fuel
+
+at berth.
+
+However, before hydrogen can become a viable and scalable fuel solution, the industry must overcome significant challenges related to safety, storage, availability and regulatory frameworks.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,Column: FuelEU Maritime sets the stage for hydrogen but hurdles remain | Columnists | H2 View,article,0.08859550679,8,139,142.3668342
+https://www.h2-view.com/story/bp-shuts-down-low-carbon-mobility-team-focused-on-hydrogen-and-lng-for-transport/2124025.article/,true,Reports on a specific corporate action (BP shutting down a team) in a news-like format.,BP shuts down low-carbon mobility team focused on hydrogen and LNG for transport,"“We don’t believe we need to maintain a separate dedicated team to consider such future options, and its activities will be integrated into our businesses,” BP stated.","Oil and gas major BP has terminated its low-carbon mobility team, which was focused on developing electric, hydrogen, and other low-emission solutions for vehicles.
+
+According to the *Financial Times, a* senior BP official claimed the segment was no longer commercially viable, adding that low-carbon mobility projects require a lot of investment and have been progressing slowly.
+
+The decision was announced in an email sent to staff, confirming that BP will be “phasing down and closing” the low-carbon mobility team in its customers & product segment. Nine employees will potentially lose their jobs, according to reports.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,BP shuts down low-carbon mobility team focused on hydrogen and LNG for transport | Mobility | H2 View,article,0.08304974599,11,141,142.3668342
+https://www.h2-view.com/story/sinopec-launches-1150km-hydrogen-truck-route-in-china/2124567.article/,true,Reports on a specific real-world event (launch of a hydrogen truck route) with news-style reporting,"Sinopec launches 1,150km hydrogen truck route in China",Sinopec Group will fuel four hydrogen refuelling stations using industrial by-product hydrogen sourced from the region.,"Sinopec Group has launched a 1,150km hydrogen heavy-duty truck route between Chongqing and Qinzhou Port in Guangxi, southern China.
+
+The route includes four hydrogen refuelling stations, all built by Sinopec. They will use industrial by-product hydrogen produced in the region, with annual output exceeding 400,000 tonnes – enough to fuel around 360,000 vehicles.
+
+Up to 10 hydrogen-powered heavy-duty trucks began their journey yesterday (April 14) from the dry port of the New International Land-Sea Trade Corridor in Chongqing.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,"Sinopec launches 1,150km hydrogen truck route in China | Mobility",article,0.08281984187,11,141,142.3668342
+https://www.h2-view.com/story/industrial-hydrogen-makes-progress-but-cost-and-carbon-questions-remain/2123425.article/,true,Reports on a specific development (electrolyser going into operation) in a news-like format,Industrial hydrogen makes progress but cost and carbon questions remain,"Despite industry-wide setbacks and recalibration, large-scale industrial hydrogen has made impressive steps to becoming a commercial reality in recent months.","Despite industry-wide setbacks and recalibration, large-scale industrial hydrogen has made impressive steps to becoming a commercial reality in recent months.
+
+From Europe to southern Africa, change is firmly underway.
+
+Germany’s largest PEM electrolyser has just gone into operation at BASF’s Ludwigshafen site. The electrolyser has a connected load of 54MW and capacity to supply the main plant with up to one metric tonne of this substantial chemical feedstock every hour.
+
+Based on Siemens Energy technology, the electrolyser is built into the facility’s infrastructure and will supply hydrogen into its Verbund network for distribution across its various production plants.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Industrial hydrogen makes progress but cost and carbon questions remain | Power | H2 View,article,0.08184003036,8,141,142.3668342
+https://www.h2-view.com/story/hea-urges-tougher-carbon-pricing-mandates-rtis-to-boost-uk-hydrogen-demand/2124972.article/,true,Reports on a specific event (HEA report) with factual information and news-style reporting,"HEA urges tougher carbon pricing, mandates, RTIs to boost UK hydrogen demand","“We’ve seen positive momentum on hydrogen production, storage and transportation – now it is time to focus on demand.”","The Hydrogen Energy Association (HEA) has called for tougher carbon pricing, usage mandates, and risk-taking intermediaries (RTIs) to drive hydrogen demand in the UK.
+
+The HEA today (April 23) published a report outlining policy recommendations to support hydrogen demand, which has lagged behind production incentives.
+
+It said the reforms could support “significant and quicker” growth in the UK hydrogen industry and “release private investment faster.”
+
+“We’ve seen positive momentum on hydrogen production, storage and transportation – now it is time to focus on demand,” HEA CEO, Dr. Emma Guthrie said.
+
+Recent research by Westwood Global Energy said just 1-24% of the UK’s hydrogen project pipeline was expected to materialise by 2030, due to shortfalls in funding and demand-side support.
+
+The association said the current UK carbon price – at £37/tonne ($49.29/tonne) – was “failing to stimulate zero-carbon solutions” and called for a review to potentially raise it to a “more impactful level.”
+
+Currently, the EU Emissions Trading Scheme (ETS) carbon price is around €80/tonne ($91.41/tonne).
+
+The HEA also called for mandates to “stimulate change,” pointing to the Sustainable Aviation Fuels (SAF) mandate and the EU’s Renewable Energy Directive (RED).
+
+It also highlights the need for RTI in government hydrogen funding contracts to improve the financial security of both producers and users.
+
+RTIs are entities that purchase hydrogen from producers and resell it to end-users, effectively acting as market makers by absorbing financial risks.
+
+However, under the UK’s low-carbon hydrogen agreement (LCHA), RTIs are considered “non-qualifying offtakers,” which would disqualify any producers from state funding due to concerns over the traceability of hydrogen and spending taxpayer money wisely.
+
+Still, the HEA says that with the right measures in place, the benefits could outweigh the risks.
+
+“An RTI could link a number of users and producers at various scales, thus improving the security of the whole supply chain,” the report states. “It would also encourage the formation of joint ventures between different areas of the supply chain.”
+
+It also reiterates support for blending hydrogen into the existing gas grid as a backstop offtake route for producers.
+
+Despite growing calls from the UK industry for blending, the mechanism is viewed as controversial by large portions of the public amid concerns about rising gas bills from infrastructure upgrades and hydrogen’s lower energy content
+
+The report comes after the UK shortlisted 27 green hydrogen projects for its second production-side funding scheme – the hydrogen allocation round (HAR2).
+
+Earlier this month, the UK Government also committed to publishing a new hydrogen strategy this year, as well as finalising contracts for the remaining HAR1 projects in the coming months.",www.h2-view.com,2025-04-23,1,"HEA urges tougher carbon pricing, mandates, RTIs to boost UK hydrogen demand | Policy | H2 View",article,0.09071416577,19,159,142.3668342
+https://www.h2-view.com/story/green-hydrogen-and-ccus-based-steelmaking-not-economically-viable-before-2030-arcelormittal/2124819.article/,true,Reports on a specific event (ArcelorMittal's statement on green hydrogen) with news-style reporting,Green hydrogen and CCUS-based steelmaking not economically viable before 2030: ArcelorMittal,ArcelorMittal CEO Aditya Mittal admitted that the large-scale transformation of steelmaking through green hydrogen and CCUS won’t happen before 2030 due to the high capital and operational costs associated.,"ArcelorMittal has said that integrating green hydrogen-based direct reduced iron (DRI) steelmaking and carbon capture, utilisation and storage (CCUS) technologies is unlikely to be economically viable before 2030.
+
+In the steel major’s 2024 Sustainability Report, ArcelorMittal’s CEO, Aditya Mittal, admitted that the large-scale transformation of steelmaking through these technologies won’t happen soon due to the high capital and operational costs associated.
+
+Progress in the next five years will hinge on how quickly and effectively governments, especially in Europe, put supportive measures in place, according to the CEO.
+
+“Green hydrogen is not yet a viable fuel source, natural gas-based DRI production in Europe is not competitive as an interim solution, and CCS infrastructure is still in the planning stage,” the report wrote.
+
+“Even with a carbon price, gas-based DRI electric arc furnaces (EAF) struggle to compete, and the economics for green hydrogen are even more challenging.”
+
+In the meantime, ArcelorMittal will continue to invest across a range of lower-emission technologies and infrastructure upgrades, such as EAF capacity. All decarbonisation investments will stay within its existing capital budget of $4.5-$5bn annually.
+
+“A Net Zero economy will be underpinned by steel,” the CEO said. “Steel will also play an important role in building the infrastructure to transport and store hydrogen and shift carbon emissions from source to storage.”
+
+The report comes a couple of months after ArcelorMittal announced it would prioritise EAF and incremental emissions reductions over large-scale decarbonisation investments, such as hydrogen-based DIR.
+
+In its Q4 2024 results, the Luxembourg-based firm said it will “continue to optimise its decarbonisation pathway to ensure competitiveness and an appropriate return on investment,” but large-scale decarbonisation projects are “advancing at a slower pace than originally anticipated.”
+
+Last November, ArcelorMittal froze green hydrogen DRI project investments due to slow policy progress.
+
+The company said its hydrogen DRI plants in France and Spain, set to come online this year, and those planned in Germany and Belgium for 2026 were originally based on the expectation of supportive policies, mature technologies, and favourable market conditions.
+
+**SteelWatch: Import green DRI, not hydrogen and iron ore**
+
+Importing green hydrogen-based sponge iron from renewable-rich countries could reduce shipping volumes by nearly 75% compared to producing it locally with imported hydrogen and iron ore, according to new SteelWatch analysis.
+
+The steel decarbonisation advocacy group said that local direct reduced iron (DRI) production in regions like northern Europe would take around four times more shipping capacity for hydrogen and iron ore than shipping the end product.
+
+It said the inputs for a local 2.5 million tonne per annum (mtpa) direct reduced iron (DRI) plant total of 3.5 million cubic metres of hydrogen and iron ore would need to be imported.
+
+Continue reading here.",www.h2-view.com,2025-04-17,7,Green hydrogen and CCUS-based steelmaking not economically viable before 2030: ArcelorMittal | Power | H2 View,article,0.09156709779,19,159,142.3668342
+https://www.h2-view.com/story/doosan-fuel-cell-cancels-273m-hydrogen-fuel-cell-contract-reports/2123916.article/,true,Reports on a specific corporate action (contract cancellation) in a news-style format,Doosan Fuel Cell cancels $273m hydrogen fuel cell contract: reports,Doosan has reportedly scrapped its 110MW fuel cell system supply contract after prolonged delays in receiving the go-ahead to begin the project.,"A hydrogen fuel cell supply deal worth 400 billion won ($273m) involving Doosan Fuel Cell has been cancelled, according to local reports in South Korea.
+
+Doosan reportedly agreed to terminate its 110MW fuel cell system supply contract signed with Korea Hydro & Nuclear Power Engineering, Kumho Technology and LS Electric, due to prolonged delays in receiving the notice to proceed.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Doosan Fuel Cell cancels $273m hydrogen fuel cell contract: reports | Technology | H2 View,article,0.08126759476,10,141,142.3668342
+https://www.h2-view.com/story/us-air-force-taps-zeroavia-to-study-hydrogen-propulsion-for-aircraft-operations/2123477.article/,true,Reports on a specific event (US Air Force grant) in a news-style format,US Air Force taps ZeroAvia to study hydrogen propulsion for aircraft operations,ZeroAvia will study how hydrogen-electric propulsion and autonomous flight systems could be integrated into a 3.6-tonne Cessna Caravan aircraft.,"Sustainable aircraft developer ZeroAvia will explore the feasibility of integrating hydrogen propulsion into a Cessna Caravan aircraft for the US Air Force.
+
+The hydrogen aviator was selected by AFWERX for a Small Business Innovation Research (SBIR) grant to “address research questions with specific implications for the most pressing challenges in the Department of the Air Force (DAF).”
+
+As part of the undisclosed grant, ZeroAvia will study how hydrogen-electric propulsion and autonomous flight systems could be integrated into a 3.6-tonne aircraft. The Cessna Caravan, a civilian aircraft made by Textron, will be the test platform.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,US Air Force taps ZeroAvia to study hydrogen propulsion for aircraft operations | Mobility | H2 View,article,0.08267614783,11,141,142.3668342
+https://www.h2-view.com/story/thyssenkrupp-ceo-green-steel-plant-at-risk-without-reliable-hydrogen-supply/2123412.article/,true,Reports on a specific event (Thyssenkrupp CEO's warning about the green steel plant) in a news-style format.,Thyssenkrupp CEO: Green steel plant at risk without reliable hydrogen supply,"“Under the current conditions, there is no guarantee that we will be able to operate the plant economically in the foreseeable future,” Miguel Lopez said.","Thyssenkrupp CEO Miguel Lopez has warned that the company’s €3bn ($3.3bn) hydrogen-based steel plant in Germany risks becoming a stranded asset unless the country can secure adequate supplies of green hydrogen.
+
+Currently under construction in Duisburg, the plant has already secured €2bn ($2.2bn) in government funding, with Thyssenkrupp committing a further €1bn ($1.1bn) – its largest single investment to date.
+
+Using direct-reduced iron (DRI) technology, it’s set to produce 2.5 million tonnes of green iron annually, later converted into steel. From 2028, it’ll demand at least 104,000 tonnes of clean hydrogen annually- rising to 143,000 tonnes by 2029 and peaking at 151,000 by 2036. Thyssenkrupp put out a supply call last year.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,Thyssenkrupp CEO: Green steel plant at risk without reliable hydrogen supply | Power | H2 View,article,0.08323217948,11,143,142.3668342
+https://www.h2-view.com/story/luxcara-and-greenh-appoint-cyient-for-engineering-on-norwegian-green-hydrogen-plant/2124626.article/,true,Reports on a specific real-world event (appointment for a green hydrogen project) with news-style reporting,Luxcara and GreenH appoint Cyient for engineering on Norwegian green hydrogen plant,"Following its FID in January, Cyient will deliver engineering services for the 20MW green hydrogen project in Bodø.","India’s Cyient has been appointed to provide engineering services for Luxcara and GreenH’s 20MW green hydrogen production and distribution project in Bodø, Norway.
+
+Backed with NOK 129m ($12m) in government funding, the project in Langstranda reached a final investment decision (FID) last January. The initiative will deliver green hydrogen to the maritime sector and heavy transport industries, boasting an annual capacity of up to 3,100 tonnes of green hydrogen.
+
+The produced hydrogen will fuel the Vestfjorden ferry connection operated by Torggatten Nord. Operations are set to begin in 2026, using technology from Man Cryo to bunker the hydrogen onsite.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-16,8,Luxcara and GreenH appoint Cyient for engineering on Norwegian green hydrogen plant | Power | H2 View,article,0.08280432703,11,142,142.3668342
+https://www.h2-view.com/story/windcat-launches-third-hydrogen-dual-fuel-powered-crew-transfer-vessel/2123627.article/,true,Reports on a specific event (vessel launch) with factual details.,Windcat launches third hydrogen dual-fuel powered crew transfer vessel,"Featuring a dual-fuel hydrogen combustion engine co-developed by Cmb.Tech and Man, the 27-metre Hydrocat 60 can store up to 458kg of compressed hydrogen.","Windcat has delivered the first hydrogen-powered crew transfer vessel (CTV) in its new MK5 series, purpose-built for offshore wind farm operations.
+
+Equipped with a dual-fuel hydrogen combustion engine co-developed by Cmb.Tech and Man, the 27-metre Hydrocat 60 joins Windcat’s MK5 series. It is the company’s third hydrogen-powered CTV delivered since 2022.
+
+The Hydrocat 60’s integrated Cmb hydrogen system can reportedly store up to 458kg of compressed hydrogen.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-27,28,Windcat launches third hydrogen dual-fuel powered crew transfer vessel | Mobility | H2 View,article,0.08028455285,7,140,142.3668342
+https://www.h2-view.com/story/germany-makes-first-loan-payment-for-9000km-hydrogen-network/2123480.article/,true,Reports on a specific real-world event (loan payment for hydrogen network) with news-style reporting,"Germany makes first loan payment for 9,000km hydrogen network","Sections of the HCN will begin going into operation this year, with 60% planned to be converted from existing natural gas lines","The German Government has made its first loan payment for the construction of the nation’s 9,040km hydrogen core network (HCN).
+
+State-owned bank KfW, which is supporting the development with a €24bn ($25.9bn) loan, transferred €172m ($186m) to the H2 Amortisationskonto GmbH (AMKG) special purpose vehicle to make the payment.
+
+The pipeline network to be built and operated by the private sector, and financed by user fees, transmission system operators (TSOs) can secure loans from AMKG to cover initial losses.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-25,30,"Germany makes first loan payment for 9,000km hydrogen network | Policy | H2 View",article,0.08091587967,7,140,142.3668342
+https://www.h2-view.com/story/aternium-to-deploy-honeywells-ai-platform-at-us-hydrogen-hub-mach2/2124679.article/,true,Reports on a specific event (Honeywell AI platform deployment) in a news-like format.,Aternium to deploy Honeywell’s AI platform at US hydrogen hub MACH2,"Honeywell’s new AI suite is set to launch at the Mid-Atlantic Clean Hydrogen Hub, just as DOE hub funding faces political uncertainty.","Honeywell has launched an AI-assisted suite which they’ve said can make green hydrogen production more efficient, cost-effective and scalable.
+
+The Honeywell Protonium will first be deployed by Aternium at Pennsylvania, Delaware and New Jersey’s Mid-Atlantic Clean Hydrogen Hub (MACH2) – one of the seven US hydrogen hubs previously backed by the Department of Energy (DOE).
+
+Protonium will reportedly use AI to lower the levelised cost of hydrogen (LCOH) through smarter plant design, enhance electrolyser performance through real-time monitoring, and integrate digital twins and predictive analytics to streamline energy usage and operations to reduce OPEX.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Aternium to deploy Honeywell’s AI platform at US hydrogen hub MACH2 | Technology | H2 View,article,0.08319604035,11,142,142.3668342
+https://www.h2-view.com/story/haffner-promises-sub-e3-kg-hydrogen-from-new-biomass-reforming-unit/2124999.article/,true,Reports on a specific company's announcement of a new technology and its capabilities.,Haffner promises sub-€3/kg hydrogen from new biomass reforming unit,The company claims the system will deliver over 80% energy efficiency to produce hydrogen for under €3/kg without subsidies.,"French-based Haffner Energy has unveiled a biomass reforming technology that it claims could produce clean hydrogen for under €3/kg ($3.41/kg) without subsidies.
+
+The firm announced today (April 24) the introduction of its hydrogen and electricity cogeneration system, Hynoca Flex 500 IG, which provides a “scalable, decentralised alternative to grey hydrogen and fossil fuels.”
+
+The grid-independent, modular system uses thermolysis technology to break biomass down into solid biochar and syngas, which can then be either used for peak power generation or reformed into hydrogen, depending on energy or hydrogen demand.
+
+Using a steam reformer, the carbon monoxide and methane within the syngas react with steam to produce more hydrogen and CO2, which is then separated.
+
+Each unit consumes around 84 tonnes of dry plant-based biomass to generate up to 12 tonnes of hydrogen per day and around 160 tonnes of biogenic CO2, which Haffner says could be recombined with the hydrogen to produce power-to-liquid e-fuels.
+
+The company claims the system will deliver over 80% energy efficiency to produce hydrogen for under €3/kg without subsidies. Haffner says that with existing subsidies, the technology will make hydrogen cost-competitive with current grey hydrogen.
+
+It is unclear whether this includes CAPEX, OPEX, biomass transport and CO2 handling.
+
+Under EU regulations, renewable hydrogen is defined as hydrogen produced from renewable energy sources, including biomass. The production process must also achieve at least a 70% reduction in greenhouse gas (GHG) emissions compared to fossil fuel-based production.
+
+One system is already operational at a testing centre in Marolles, France, with Haffner planning to open reservations for the technology in Q3 2025 ahead of the first units being commissioned in 2027.
+
+“The expectations for hydrogen are extremely high, but they remain significantly constrained by the chicken-and-egg problem and the high costs of green hydrogen production,” said Philippe Haffner, co-founder and CEO of Haffner Energy.
+
+“Our Hynoca Flex 500 IG solution simultaneously addresses both challenges.”
+
+Despite its promise, the technology could face challenges related to biomass feedstock constraints. The market can be volatile, regionally competitive, and subject to regulatory scrutiny around land use and emissions accounting.
+
+**Get up to speed on hydrogen with Class of H2**** **
+
+At a time when hydrogen is the new gold rush for so many investors and start-ups alike, and the skills gap risks becoming the skills gulf, H2 View’s **Class of H2** presents a series of **hydrogen training modules.**
+
+Our first masterclass is created to bring your **hydrogen fundamentals** up-to-speed, covering the basics, e-fuels and ammonia, low-carbon and green hydrogen production, turquoise hydrogen production, biomass pathways, and underground hydrogen storage.
+
+To **book** your on-demand training session, click here. Or you can reach out to the Class of H2 team at +44 1872 225031 or [email protected].",www.h2-view.com,2025-04-24,0,Haffner promises sub-€3/kg hydrogen from new biomass reforming unit | Technology | H2 View,article,0.09262880269,19,160,142.3668342
+https://www.h2-view.com/story/adani-ports-acquires-australian-coal-terminal-eyes-hydrogen-exports/2124921.article/,true,Reports on a specific corporate action (acquisition) with news-style reporting,"Adani Ports acquires Australian coal terminal, eyes hydrogen exports","India’s Adani Ports and Special Economic Zone (APSEZ) is set to acquire an Australian coal terminal with an eye on future green hydrogen exports, amid concerns from environmental groups.","India’s Adani Ports and Special Economic Zone (APSEZ) is set to acquire an Australian coal terminal with an eye on future green hydrogen exports, amid concerns from environmental groups.
+
+The board of the ports and logistics firm approved the acquisition of Abbot Point Holdings (APPH) from Carmichael Rail and Port Singapore Holdings (CRPSHPL).
+
+APPH owns and operates the 50 million tonnes per annum (mtpa) North Queensland Export Terminal (NQXT), which is located at the Port of Abbot Point, about 25km north of Bowen.
+
+During FY 2025, NQXT handled 35 million tonnes of cargo, exporting to 15 countries in Asia and Europe, posting revenues of AUD $349m ($224m).
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-22,2,"Adani Ports acquires Australian coal terminal, eyes hydrogen exports | Power | H2 View",article,0.08332281543,12,141,142.3668342
+https://www.h2-view.com/story/video-safety-systems-of-a-hydrogen-fuel-tank/2124405.article/,true,"Reports on a specific topic (hydrogen fuel tank safety) discussed in a webinar, presented in a news-like format.",Video: Safety systems of a hydrogen fuel tank,"Jonathan Brown, Strategy Director at Hypermotive discusses the safety systems in place on a hydrogen-powered vehicle on H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Jonathan Brown, Strategy Director at Hypermotive discusses the safety systems in place on a hydrogen-powered vehicle on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,Video: Safety systems of a hydrogen fuel tank | Video | H2 View,article,0.07994589542,9,140,142.3668342
+https://www.h2-view.com/story/hydrogen-consortium-launched-in-slovenia-to-drive-decarbonisation/2124663.article/,true,Reports on a specific event (launch of a hydrogen consortium) with factual information.,Hydrogen consortium launched in Slovenia to drive decarbonisation,"SloH2U brings together over 50 industrial companies in Slovenia, representing more than two-thirds of the country’s industrial gas consumers.","Slovenia’s national gas operator Plinovodi has launched the Hydrogen for Users consortium (SloH2U), bringing together over 50 industrial companies to drive the country’s shift from natural gas to hydrogen and renewable gases.
+
+Reportedly, the consortium will aim to develop hydrogen infrastructure and pilot projects in Slovenia, integrate the country into the European hydrogen ecosystem and align with EU goals.
+
+The consortium partners, which represent more than two-thirds of Slovenia’s industrial gas consumers, aim to facilitate a coordinated and timely transition to low-carbon energy sources.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-16,8,Hydrogen consortium launched in Slovenia to drive decarbonisation | Power | H2 View,article,0.08260753331,11,141,142.3668342
+https://www.h2-view.com/story/nowega-begins-filling-55km-section-of-germanys-core-hydrogen-network/2123778.article/,true,Reports on a specific event (pipeline filling) with factual details in a news-like format,Nowega begins filling 55km section of Germany’s core hydrogen network,"At its Nordhorn site, Nowega has kicked off hydrogen filling for a key pipeline segment between Lingen and Bad Bentheim, starting with 28,500 cubic metres of gas.","Nowega is set to commission a 55km hydrogen pipeline network which will form part of Germany’s 9,000km hydrogen core network (HCN).
+
+At its Nordhorn site in Lower Saxony, Nowega has begun filling a section of the pipeline between Lingen and Bad Bentheim, starting with 28,500 cubic metres of hydrogen reportedly at 3 bar — an amount H2 View estimates to exceed 7.5 tonnes. The relatively low pressure suggests this is part of the initial filling or purging phase, likely intended to test for leaks and prepare the pipeline for full operation.
+
+With 95% of the pipeline built on repurposed infrastructure, the initial section is set to extend south in late 2025, with a new link planned between Bentheim and Legden.
+
+The first subscriber of the Nowega hydrogen network will be the 300MW electrolyser project owned by RWE in Lingen, which is scheduled to begin producing hydrogen this year.",www.h2-view.com,2025-03-31,24,Nowega begins filling 55km section of Germany’s core hydrogen network | Technology | H2 View,article,0.08438833322,12,141,142.3668342
+https://www.h2-view.com/story/egypt-and-france-sign-7-6bn-agreement-to-develop-green-hydrogen-plant/2124251.article/,true,Reports on a specific real-world event (agreement signing) with news-style reporting,Egypt and France sign $7.6bn agreement to develop green hydrogen plant,"A €7bn agreement will see the development of a green hydrogen production facility in Egypt, backed by support from France.","Egypt and France have signed a €7bn ($7.6bn) agreement to work together on the development and operation of a green hydrogen production facility.
+
+While details on the project are thin, the plans were confirmed by Egypt’s Transportation Ministry. The agreement was signed in Cairo during President Emmanuel Macron’s visit to Egypt.
+
+On Monday (April 7), the two nations signed numerous strategic agreements covering health, transport and energy to help shore up Egypt’s stability.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,Egypt and France sign $7.6bn agreement to develop green hydrogen plant | Policy | H2 View,article,0.08084267917,7,140,142.3668342
+https://www.h2-view.com/story/eu-approves-e400m-spanish-hydrogen-scheme-to-support-345mw-of-electrolyser-capacity/2124600.article/,true,Reports on a specific real-world event (EU approving a hydrogen scheme) with news-style reporting,EU approves €400m Spanish hydrogen scheme to support 345MW of electrolyser capacity,"The European Commission’s scheme will support the construction of up to 345MW of installed electrolyser capacity and the production of 221,000 tonnes of green hydrogen in Spain.","The European Commission has approved a €400m ($453m) Spanish state aid scheme designed to accelerate green hydrogen production through the European Hydrogen Bank’s (EHB) Auction-as-a-Service tool.
+
+Under the mechanism, the Spanish Government will fund projects selected via an EU-wide bidding process managed by the European Climate, Infrastructure and Environmental Executive Agency (CINEA).
+
+The European Commission has stated the scheme will support the construction of up to 345MW of installed electrolyser capacity and the production of 221,000 tonnes of green hydrogen in Spain.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,EU approves €400m Spanish hydrogen scheme to support 345MW of electrolyser capacity | Policy | H2 View,article,0.08231984661,11,141,142.3668342
+https://www.h2-view.com/story/deutsche-bahn-itm-power-partner-on-clean-transport-and-hydrogen-infrastructure/2123741.article/,true,"Reports on a specific partnership agreement between two companies, which is a factual event.","Deutsche Bahn, ITM Power partner on clean transport and hydrogen infrastructure","The German state-owned transport firm said the agreement will support its plans to convert its fleets of trains, buses and trucks to low- and zero-emissions and establish new infrastructure.","Deutsche Bahn (DB) has inked a collaboration agreement with UK electrolyser maker ITM Power to work on clean transportation and infrastructure, including green hydrogen and derivatives.
+
+Under the agreement, the pair will explore each other’s technologies, exchange knowledge on using green hydrogen in transport, develop pathways for green hydrogen-based operations, and assess green fuel supply chains.
+
+DB has already taken steps to introduce hydrogen vehicles into its fleets. In 2023, it signed a €40m framework agreement with CaetanoBus to deliver 60 hydrogen buses.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,"Deutsche Bahn, ITM Power partner on clean transport and hydrogen infrastructure | Mobility | H2 View",article,0.08242096715,11,142,142.3668342
+https://www.h2-view.com/story/energiequelle-plans-500mw-finnish-hydrogen-plant-final-size-tied-to-state-of-market/2124367.article/,true,Reports on a specific real-world event (Energiequelle's hydrogen plant plan) with news-style reporting,"Energiequelle plans 500MW Finnish hydrogen plant, final size tied to state of market",Energiequelle has warned that a lack of market development and infrastructure could slow and slim down the project.,"German-headquartered Energiequelle plans to build a 500MW green hydrogen plant in Oulu, Finland, with its final size dependent on market development and infrastructure availability.
+
+The European renewable energy group said it was reserving a site in Oulu to develop the facility which would be built in three stages between 2028 and 2033. However, it has warned that a lack of market development and infrastructure could slow and slim down the project.
+
+Under phase one, just 5MW of green hydrogen production capacity would be installed alongside a refuelling station for buses and heavy-duty vehicles.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,"Energiequelle plans 500MW Finnish hydrogen plant, final size tied to state of market | Power | H2 View",article,0.08267854637,11,141,142.3668342
+https://www.h2-view.com/story/cf-industries-jera-mitsui-form-jv-for-4bn-blue-ammonia-plant-in-us/2124330.article/,true,Reports on a specific corporate action (joint venture for a plant) in a news-like format,"CF Industries, Jera, Mitsui form JV for $4bn blue ammonia plant in US",The companies estimate that around 50% of the project’s cost will be related to materials “imported to the US.”,"CF Industries, Jera, and Mitsui plan to launch a joint venture (JV) to build a 1.4 million tonne-per-year blue hydrogen-based ammonia plant in Louisiana, US, after the trio took final investment decision (FID).
+
+US-based CF will own 40%, Jera 35%, and Mitsui 25%. CF will operate and maintain the plant in Ascension Parish, while all three will have a stake in offtaking the blue ammonia product.
+
+The greenfield autothermal reforming (ATR) ammonia plant with an equipped carbon capture unit is estimated to cost $4bn, with the three partners funding the development based on their ownership percentage of the JV.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,"CF Industries, Jera, Mitsui form JV for $4bn blue ammonia plant in US | Power | H2 View",article,0.08178417712,7,140,142.3668342
+https://www.h2-view.com/story/hopium-to-refocus-on-hydrogen-fuel-cells-after-recovery-plan-approval/2123552.article/,true,Reports on a specific corporate action (Hopium's recovery plan) in a news-like format,Hopium to refocus on hydrogen fuel cells after recovery plan approval,"After entering receivership in 2023, former hydrogen luxury carmaker Hopium has reinvented itself with a new focus on becoming a competitive fuel cell supplier for the heavy-duty mobility sector.","The Paris Commercial Court has approved Hopium’s recovery plan, which will see the company’s shift from developing premium hydrogen-powered passenger cars to becoming a fuel cell supplier for the heavy-duty mobility market.
+
+In 2023 the French firm was placed into receivership, in which an independent third party takes control of company assets, operations and finances. At the time, the court froze Hopium’s debts as it determined a recovery plan.
+
+The focus is now on delivering 100kW and 200kW fuel cell modules, which Hopium has said will be 30% smaller and 20% lighter than competitor products, weighing 25kg.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-26,29,Hopium to refocus on hydrogen fuel cells after recovery plan approval | Technology | H2 View,article,0.08295620668,11,141,142.3668342
+https://www.h2-view.com/story/european-energys-hydrogen-based-e-methanol-production-at-kasso-rfnbo-certified/2124301.article/,true,Reports on a specific event (certification of a methanol production plant) in a news-like format.,European Energy’s hydrogen-based e-methanol production at Kassø RFNBO-certified,The EU’s ISCC confirmed that hydrogen-based e-methanol production at European Energy’s commercial-scale plant meets RFNBO criteria.,"European Energy’s hydrogen-based e-methanol production plant in Denmark has been certified under the EU’s sustainability framework for renewable fuels.
+
+The Kassø power-to-X facility in Aabenraa is the “world’s first” commercial-scale e-methanol facility, with an annual capacity of 42,000 tonnes. Last month, the Kassø plant produced its first molecules of hydrogen-derived e-methanol.
+
+The certification was granted through the International Sustainability and Carbon Certification (ISCC) EU scheme. It confirmed that the methanol production meets renewable fuels of non-biological origin (RFNBO) criteria.",www.h2-view.com,2025-04-08,16,European Energy’s hydrogen-based e-methanol production at Kassø RFNBO-certified | Power,article,0.0814313753,7,141,142.3668342
+https://www.h2-view.com/white-paper/white-paper-design-considerations-for-choosing-a-hydrogen-pressure-sensor/2124151.article/,false,"This is a white paper, not a news article.",White paper: Design considerations for choosing a hydrogen pressure sensor,"As hydrogen gains momentum as a clean energy solution, pressure sensors play a critical role in ensuring the safety, efficiency, and reliability of hydrogen systems — from production to distribution. However, hydrogen’s unique properties, including embrittlement and permeation...","As hydrogen gains momentum as a clean energy solution, pressure sensors play a critical role in ensuring the safety, efficiency, and reliability of hydrogen systems — from production to distribution. However, hydrogen’s unique properties, including embrittlement and permeation risks, present serious challenges for conventional sensing technologies.
+
+This white paper, brought to you by Druck, a Baker Hughes Business, explores the key design considerations for hydrogen pressure sensors. It covers the impact of hydrogen on sensor materials, discusses evolving certification standards like UN ECE R134, and highlights advanced solutions such as Druck’s barrier-coated diaphragm and TERPS technology — engineered for performance in the most demanding hydrogen environments.",www.h2-view.com,2025-04-10,14,White paper: Design considerations for choosing a hydrogen pressure sensor | pressure sensing element dictates | H2 View,article,0.06213662977,3,147,142.3668342
+https://www.h2-view.com/story/germany-sets-e25-kwh-h-annual-fee-for-access-to-hydrogen-core-network/2123585.article/,true,Reports on a specific event (Germany setting a fee) in a news-style format,Germany sets €25/kWh/h annual fee for access to hydrogen core network,"The nationwide fixed fee will apply to everyone using the 9,000km network until 2055, with regulators checking its progress every three years.","The German Federal Network Agency (BNetzA) has set a €25/kWh/h annual rate for operators looking to use the country’s 9,000km hydrogen core network.
+
+The nationwide fixed fee will apply to everyone using the network until 2055, with regulators checking its progress every three years.
+
+The German Government has said the ramp-up fee is required to cover the high upfront costs of building and operating the network at a time when demand is still low.
+
+They aim to keep prices reasonable to encourage early use and spreading costs over time. This approach assumes that as demand grows, future revenues will offset initial losses.",www.h2-view.com,2025-03-31,24,Germany sets €25/kWh/h annual fee for access to hydrogen core network | Policy | H2 View,article,0.08271246902,12,141,142.3668342
+https://www.h2-view.com/feature/retrofitting-ships-for-clean-fuels/2123950.article/,true,Reports on a specific topic (retrofitting ships) with factual information and quotes from an expert.,Retrofitting ships for clean fuels,Dräger’s Maximilian Henke discusses why retrofitting ships for clean fuels will offer a short-to-medium-term path to emissions cuts and regulatory readiness.,"For maritime industry professionals exploring alternative fuels, 2025 could bring clarity with new regulations and initiatives expected to shape the industry. Success has also been achieved in some areas. In 2024, the Port of Singapore reported 1.34 million tonnes of alternative bunker fuel sales. This is just one of the many developments there that infrastructure experts say could be promising.
+
+“Singapore has a good sense for where the industry is heading; it knows the clean marine fuel transition is already happening, the trends, and is working on a lot of pilot projects,” said Maximilian Henke, Business Field Manager Asia Pacific at Dräger.
+
+On top of the ongoing developments in the world’s second-largest port, in a recent survey from Maersk, 59% of seafarers and 57% of shore-side personnel agreed that they would be willing to work with ammonia.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-11,13,Retrofitting ships for clean fuels | Maritime | H2 View,article,0.08328963963,7,139,142.3668342
+https://www.h2-view.com/story/mcphy-ceo-exits-as-cash-crisis-looms-over-french-electrolyser-firm/2124158.article/,true,Reports on a specific event (CEO resignation) with news-style reporting,McPhy CEO exits as cash crisis looms over French electrolyser firm,"“The board would like to acknowledge the involvement, rigour and courage that Jean-Baptiste Lucas has shown in a complex environment.”","The CEO of McPhy has resigned amid concerns that the French electrolyser maker could run out of cash within months.
+
+McPhy announced today (April 7) that Jean-Baptiste Lucas had resigned from the role for “personal reasons.”
+
+He will hold onto the position until a successor is found – no later than July 31, 2025.
+
+Chairman, Luc Poyer said, “The board would like to acknowledge the involvement, rigour and courage that Jean-Baptiste Lucas has shown in a complex environment.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,McPhy CEO exits as cash crisis looms over French electrolyser firm | Technology | H2 View,article,0.0808742862,8,140,142.3668342
+https://www.h2-view.com/story/video-innovation-in-the-hydrogen-economy-is-absolutely-necessary/2124063.article/,true,Reports on a specific discussion about innovation in the hydrogen economy.,Video: “Innovation in the hydrogen economy is absolutely necessary”,"Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) and Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the importance of innovation the hydrogen economy in order to become competitive and widely adopted on H2 View’s In Conversation with Gas...","Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) and Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the importance of innovation the hydrogen economy in order to become competitive and widely adopted on H2 View’s*In Conversation with Gas Vessel Production* webinar.
+
+They also highlight the need for safe, controlled advancements and the importance of building confidence in new technologies.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: “Innovation in the hydrogen economy is absolutely necessary” | Video,article,0.08098702499,10,140,142.3668342
+https://www.h2-view.com/story/hyundai-unveils-second-generation-hydrogen-nexo-with-700km-range/2123985.article/,true,Reports on a specific event (Hyundai unveiling a new car model) with factual details.,Hyundai unveils second-generation hydrogen Nexo with 700km range,"A 16% increase in fuel cell output and larger hydrogen storage push the Nexo’s range to around 700km, up from 666km.","Hyundai Motor Company has unveiled the second-generation hydrogen-powered Nexo SUV, featuring a 16% boost in fuel cell output and increased hydrogen storage capacity of up to 6.69kg.
+
+The South Korean automotive firm says these upgrades boost the Nexo’s driving range to around 700km, up from 666km, supported by improved aerodynamics and greater fuel cell efficiency.
+
+The Nexo’s 110kW fuel cell, paired with a 150kW electric motor and 1.56kWh battery, delivers zero-emission power on demand. Instead of plugging the vehicle in, it takes five minutes to refill the hydrogen.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Hyundai unveils second-generation hydrogen Nexo with 700km range | Mobility | H2 View,article,0.08275731132,11,141,142.3668342
+https://www.h2-view.com/story/video-jcb-were-now-starting-to-see-the-acceptance-of-hydrogen-combustion-as-a-net-zero-solution/2124398.article/,true,Reports on a specific event (JCB's discussion on hydrogen ICE) in a news-like format.,Video: JCB: “We’re now starting to see the acceptance of hydrogen combustion as a net zero solution”,"Tim Burnhope, Group Director – Special Projects at JCB discusses the future of hydrogen internal combustion engines (ICE) following the commercial approval of JCB’s technology across Europe on H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Tim Burnhope, Group Director – Special Projects at JCB discusses the future of hydrogen internal combustion engines (ICE) following the commercial approval of JCB’s technology across Europe on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,Video: JCB: “We’re now starting to see the acceptance of hydrogen combustion as a net zero solution” | Video,article,0.08009111745,9,140,142.3668342
+https://www.h2-view.com/story/lhyfe-secures-e149m-grant-for-green-hydrogen-project-in-le-havre/2124867.article/,true,Reports on a specific event (grant secured) with factual details and a clear timeframe.,Lhyfe secures €149m grant for green hydrogen project in Le Havre,"The French government will back Lhyfe’s 34 tonne-per-day Green Horizon initiative, which is expected to be completed by 2029.","Lhyfe has secured a €149m ($169m) subsidy from the French government to support its future green hydrogen production plant located near the Grand Canal of Le Havre.
+
+President Emmanuel Macron today (April 17) confirmed a grant for Lhyfe’s 34-tonne-per-day Green Horizon project, which has been recognised by the European Commission as an Important Project of Common European Interest (IPCEI).
+
+The plant is expected to be completed by 2029, and it will support the decarbonisation of local industry and transport, including Yara’s nearby ammonia facility, which is planning to introduce green hydrogen.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Lhyfe secures €149m grant for green hydrogen project in Le Havre | Policy,article,0.08256170668,11,141,142.3668342
+https://www.h2-view.com/story/abo-energy-signs-preliminary-deal-to-develop-hydrogen-hub-in-finland/2124339.article/,true,Reports on a specific corporate action (agreement to build a hydrogen plant) in a news-like format.,ABO Energy signs preliminary deal to develop hydrogen hub in Finland,"In addition to a planned 600MW hydrogen plant, ABO Energy will assess opportunities to produce methanol and sustainable aviation fuel in Oulu.","Germany’s ABO Energy Group has secured a planning reservation to build a 600MW hydrogen production plant in Oulu, Finland.
+
+Whilst only a preliminary plan, the development will take place in 2-3 phases, with the first planned to be operational around 2034-2036.
+
+Additionally, ABO will explore the possibility of producing methanol and sustainable aviation fuel (e-SAF) in Oulu – however, this will depend on the availability of biogenic carbon dioxide. The company would offer the waste heat generated for use as district heating in the region.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,ABO Energy signs preliminary deal to develop hydrogen hub in Finland | Power | H2 View,article,0.08229403668,11,141,142.3668342
+https://www.h2-view.com/story/hydepoint-and-nel-partner-on-offshore-and-nearshore-hydrogen-production-systems/2124347.article/,true,Reports on a specific corporate partnership and its implications for hydrogen production.,HydePoint and Nel partner on offshore and nearshore hydrogen production systems,HydePoint has agreed to use Nel’s PEM electrolyser tech to power offshore and nearshore hydrogen production ambitions.,"HydePoint will integrate Nel Hydrogen’s PEM electrolyser stacks into its modular hydrogen production systems which will be used in offshore, nearshore and other harsh environments.
+
+Under a Memorandum of Understanding (MOU), the two companies aim to co-develop robust configurations capable of delivering reliable performance under demanding conditions.
+
+“HydePoint brings a highly innovative approach to marine-based hydrogen systems,” Todd Cartwright, Chief Commercial Officer at Nel said. “We see strong alignment between our PEM technology and HydePoint’s ambition to deliver resilient, modular solutions for the global clean energy transition.”
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-09,15,HydePoint and Nel partner on offshore and nearshore hydrogen production systems | Technology | H2 View,article,0.08287478238,11,141,142.3668342
+https://www.h2-view.com/story/h2apex-acquires-insolvent-hh2es-1gw-hydrogen-project-in-lubmin/2123802.article/,true,Reports on a specific corporate action (acquisition of a hydrogen project) in a news-style format.,H2Apex acquires insolvent HH2E’s 1GW hydrogen project in Lubmin,"H2Apex will purchase HH2E’s planned green hydrogen production project in Lubmin, which is expected to scale up from 100MW to 1GW.","Rostock-based project developer H2Apex has acquired HH2E’s 1GW green hydrogen production plant in Lubmin, Germany.
+
+Under an investor agreement, H2Apex will purchase the insolvent green hydrogen firm’s project subsidiary HH2E Lubminwerk to boost its hydrogen ambitions in northern Germany.
+
+However, the deal is subject to the court approving the HH2E’s insolvency plan and the approval becoming final. As part of the agreement, H2Apex will reportedly commit €7m ($7.6m) to finance the acquisition.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,H2Apex acquires insolvent HH2E’s 1GW hydrogen project in Lubmin | Power,article,0.08219274381,11,141,142.3668342
+https://www.h2-view.com/story/nordics-and-iberia-offer-europes-lowest-cost-rfnbo-hydrogen-aurora-energy-research/2124703.article/,true,Reports on a specific event (Aurora Energy Research findings) in a news-style format.,Nordics and Iberia offer Europe’s lowest-cost RFNBO hydrogen: Aurora Energy Research,"Backed by cheap, abundant renewable electricity and hybrid PPAs, the Nordics and Iberia could deliver LCOH between €5.4 and €10.6/kg, according to Aurora.","Aurora Energy Research has highlighted the Nordic and Iberian regions as front-runners in producing renewable fuels of non-biological origin (RFNBO)-compliant hydrogen at prices attractive to offtakers.
+
+Due to cheap, abundant renewable electricity and the growing use of hybrid Power Purchase Agreements (PPAs) – now the preferred procurement model – the Nordics and Iberia are achieving levelised costs of hydrogen (LCOH) between €5.4 and €10.6/kg.
+
+While hydrogen investment across Europe remains difficult – with Westwood Global Energy estimating that only 17% (12GW) of planned EU projects will be built – these two regions stand out as the most likely to deliver commercially viable, RFNBO-compliant hydrogen.
+
+The European Commission estimates that RFNBO hydrogen will typically fall in the €4 tp €8/kg range under Renewable Energy Directive impact (RED III) assessments, depending on local electricity costs and electrolyser load factor.
+
+“Aurora’s data further shows the global pipeline of hydrogen electrolyser projects now totals 1.3TW, up modestly from 1.2TW six months ago,” the analyst wrote.
+
+“However, growth has slowed significantly, with just 6GW of new projects added in that time, compared to 55.2 GW added in the previous six-month period. Despite this, Europe accounted for 77% of the new project announcements, underlining the continent’s ongoing commitment to hydrogen.”
+
+Aurora reports that 114 GW of the global hydrogen project pipeline is at the development stage, with 32% scheduled for commissioning by the end of 2026.
+
+This progress is being supported by evolving policy frameworks. Finland and the Netherlands are leading the way in transposing RED III into national law, while EU-wide measures such as ReFuelEU and FuelEU Maritime are also being rolled out across the continent.
+
+Aurora has expanded its modelling to include willingness to pay for renewable hydrogen in process heat applications, building on existing demand from the refinery, ammonia, and steel sectors. In the absence of policy support mechanisms, the floor offtake price ranges from €2.4 to €5.2/kg.
+
+While the current market is largely shaped by bilateral agreements, Aurora notes that its long-term evolution remains uncertain. Depending on future policy and investment developments, the market could shift toward a semi-liquid or even fully liquid structure.
+
+**Analysis: Can Spain capitalise on its green hydrogen rebound?**
+
+In late 2024, Spain’s hydrogen market looked to be in jeopardy as oil and gas majors like Moeve and Repsol threatened to walk away from multi-billion-euro green hydrogen investments due to concerns of windfall taxes.
+
+The Spanish Government’s plan to make a temporary windfall tax on energy firms permanent led to developers pausing critical investments.
+
+Repsol halted its €200m ($226.6m) plant in Cartagena, and its 150MW and 100MW projects in Tarragona and the Basque Country, while Moeve announced it would delay €3bn ($3.4bn) in green hydrogen investment in southern Spain.
+
+However, almost half a year after the permanent windfall tax was dropped, projects are back online and the government has confirmed €1.22bn ($1.38bn) for 2.3GW of green hydrogen valley projects in Aragon, Andalusia, Castilla y León and Galicia.
+
+Continue reading here.",www.h2-view.com,2025-04-17,7,Nordics and Iberia offer Europe’s lowest-cost RFNBO hydrogen: Aurora Energy Research | Power,article,0.09234475203,19,160,142.3668342
+https://www.h2-view.com/story/purpose-of-a-pilot-longi-on-challenges-at-chinas-largest-green-hydrogen-plant/2124823.article/,true,Reports on a specific real-world event (Kuqa Green Hydrogen Project) with news-style reporting,‘Purpose of a pilot’: Longi on challenges at China’s largest green hydrogen plant,"“I think we have not been generous enough to the company that took on that risk and a project of that scale,” H2 View was told.","Longi Hydrogen’s Chief Strategy Officer (CSO) has described China’s landmark Kuqa Green Hydrogen Project as an essential learning experience in scaling up green hydrogen production using renewable energy.
+
+The 260MW project, led by state-owned oil and gas giant Sinopec, was commissioned in August 2023 and was designed to produce up to 20,000 tonnes of hydrogen per year using solar power.
+
+Longi was one of three electrolyser players to supply stacks for the facility, which became the world’s largest green hydrogen installation.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-23,1,‘Purpose of a pilot’: Longi on challenges at China’s largest green hydrogen plant | Interviews | H2 View,article,0.08112038442,7,141,142.3668342
+https://www.h2-view.com/story/uk-gov-cannot-ignore-hydrogen-if-it-wants-economic-growth-hydrogen-uk-ceo/2123871.article/,true,Reports on a specific event (Hydrogen UK Annual Conference) with a quote from the CEO.,UK Gov. cannot ignore hydrogen if it wants economic growth: Hydrogen UK CEO,"“If this government is serious about economic growth, we cannot ignore hydrogen,” Clare Jackson told the 2025 Hydrogen UK Annual Conference.","Clean hydrogen cannot be ignored if the UK Government wants to achieve its economic growth targets.
+
+That was the opening message from Hydrogen UK CEO Clare Jackson at the trade body’s 2025 Annual Conference – where she acknowledged the challenges in scaling the sector.
+
+Despite some “amazing moments” over the past year, Jackson said, “There have been times where it has felt that things have been moving painfully slowly.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-02,22,UK Gov. cannot ignore hydrogen if it wants economic growth: Hydrogen UK CEO | Policy | H2 View,article,0.08045093156,7,140,142.3668342
+https://www.h2-view.com/story/hydrogen-refinery-to-produce-10000-tonnes-of-saf-for-farnborough-airport/2123502.article/,true,Reports on a specific event (Farnborough Airport deal) in a news-like format,"Hydrogen Refinery to produce 10,000 tonnes of SAF for Farnborough Airport","Farnborough Airport has signed a deal with H2R to locally source hydrogen-based SAF made from non-recyclable waste, aiming for a 20% blend across all fuels by 2028.","Farnborough Airport has signed a deal with UK-based Hydrogen Refinery (H2R) to locally source 10,000 tonnes of hydrogen-based sustainable aviation fuel (SAF) per year.
+
+In an online statement, the airport claimed it is already one of the “largest single-site suppliers of SAF to the business aviation community, having sold over 2 million litres of 38% blended SAF since 2021.”
+
+Through the supply deal with H2R, Farnborough Airport will become the “first and only” airport in the world to offer fuel with a 20% blend across its entire supply by 2028, according to CEO, Simon Geere.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,"Hydrogen Refinery to produce 10,000 tonnes of SAF for Farnborough Airport | Power",article,0.08241777479,11,141,142.3668342
+https://www.h2-view.com/story/real-world-use-reveals-flaws-in-hydrogen-sensor-performance-and-regs-whitepaper/2124270.article/,true,Reports on a specific issue (hydrogen sensor performance) with news-style reporting,Real-world use reveals flaws in hydrogen sensor performance and regs: whitepaper,"The paper notes that long-term drift specifications are often quoted under ideal conditions, which do not account for real-world factors such as temperature swings, hydrogen impurities, and pressure cycling.","A new technical whitepaper has highlighted concerns over the reliability of hydrogen pressure sensors as discrepancies emerge between datasheet specifications and real-world performance.
+
+The whitepaper authored by pressure sensor maker Druck and available on h2-view.com, warned that many sensors marketed “hydrogen-compatible” can suffer from issues such as drift, embrittlement, and permeation when exposed to harsh, high-pressure hydrogen environments.
+
+Hydrogen sensors are used throughout the value chain – from electrolysers and fuelling stations to pipelines and storage – providing real-time monitoring to ensure safety, efficiency and compliance.
+
+However, the paper argues that long-term drift specifications are often quoted under ideal conditions, which do not account for real-world factors such as temperature swings, hydrogen impurities, and pressure cycling.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Real-world use reveals flaws in hydrogen sensor performance and regs: whitepaper | Technology | H2 View,article,0.08402020554,12,142,142.3668342
+https://www.h2-view.com/story/uk-gov-reforms-grid-access-to-cut-delays-for-hydrogen-wind-and-solar-projects/2124586.article/,true,Reports on a specific real-world event (UK government reforms) in a news-style format.,"UK Gov reforms grid access to cut delays for hydrogen, wind and solar projects",The reforms are designed to prioritise ready energy projects and also remove long-standing inactive ones currently clogging the grid connection queue.,"The UK Government has unveiled reforms to accelerate grid connections for clean energy projects, including hydrogen, with confirmation expected from Ofgem and the National Energy System Operator (NESO).
+
+The aim is to unlock £40bn a year in mostly private clean energy investment and fast-track projects aligned with the government’s Clean Power 2030 and Plan for Change. The reforms will deprioritise “zombie projects” that are not ready or aligned with national energy plans currently clogging the grid connection queue.
+
+“Companies are currently waiting up to 15 years to be connected to the grid leaving promising businesses ‘grid-locked’, and over the last five years, the grid connection queue has grown tenfold,” the government said in an online statement.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,"UK Gov reforms grid access to cut delays for hydrogen, wind and solar projects | Policy | H2 View",article,0.08355155368,11,141,142.3668342
+https://www.h2-view.com/story/fincantieri-and-viking-to-launch-hydrogen-powered-cruise-ship-in-2026/2124311.article/,true,Reports on a specific event (launch of a hydrogen-powered cruise ship) with factual details.,Fincantieri and Viking to launch hydrogen-powered cruise ship in 2026,"Italian shipbuilder Fincantieri will develop a hydrogen-powered cruise ship for Viking Cruises, which will use onboard hydrogen storage and PEM fuel cells.","Italian shipbuilder Fincantieri will develop a hydrogen-powered cruise ship for Viking Cruises, which will use onboard hydrogen storage and PEM fuel cells.
+
+Currently under construction at the Fincantieri Ancona shipyard in Italy, the vessel is scheduled for delivery in late 2026. Additionally, a subsequent ship will also be delivered for Viking at the shipyard a year later – also hydrogen-powered and dubbed the Viking Astrea.
+
+Fincantieri’s subsidiary, Isotta Fraschini Motori (IFM), will provide fuel cell technology tailor-made for the ‘Viking Libra’ cruise ship, capable of delivering 6MW of power. The vessel will be able to load and store hydrogen directly onboard the ship via its containerised system.
+
+With a gross tonnage of approximately 54,300 tonnes and a length of 239 metres, the Viking Libra will accommodate up to 998 guests in 499 staterooms.",www.h2-view.com,2025-04-08,16,Fincantieri and Viking to launch hydrogen-powered cruise ship in 2026 | Mobility | H2 View,article,0.08334621058,8,140,142.3668342
+https://www.h2-view.com/story/john-cockerill-inks-mou-for-electrolyser-supply-to-vietnam-green-ammonia-projects/2124490.article/,true,Reports on a specific business development (MoU for electrolyser supply) in a news-like format.,John Cockerill inks MoU for electrolyser supply to Vietnam green ammonia projects,"John Cockerill could supply two large-scale green hydrogen and ammonia projects in Vietnam, under a new Memorandum of Understanding (MoU) with a local renewables developer.","Belgian engineering group John Cockerill could supply electrolysers for two large-scale green hydrogen and ammonia projects in Vietnam, under a new Memorandum of Understanding (MoU) with a local renewables developer.
+
+The MoU will see John Cockerill explore the potential of supplying its alkaline electrolyser technology for The Green Solutions’ (TGS) developments in Tra Vinh and Ben Tre.
+
+The Tra Vinh project aims to install 240MW of electrolysers to produce up to 183,000 tonnes of green ammonia per year from Q4 2026.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,John Cockerill inks MoU for electrolyser supply to Vietnam green ammonia projects | Power | H2 View,article,0.08191630002,11,141,142.3668342
+https://www.h2-view.com/story/lifte-h2-completes-construction-of-krummhorn-hydrogen-refuelling-station/2124670.article/,true,Reports on a specific real-world event (completion of a hydrogen refuelling station) with news-style reporting,Lifte H2 completes construction of Krummhörn hydrogen refuelling station,Hydrogen is produced on-site from a PEM electrolyser powered by curtailed energy from nearby wind farms.,"Lifte H2 has completed the construction of a hydrogen refuelling station in Krummhörn, Germany.
+
+The new station at Open Grid Europe’s (OGE) near Emden will supply hydrogen to the transmission grid operator’s internal fleet of light-duty vehicles.
+
+Hydrogen is produced on-site from a PEM electrolyser powered by curtailed energy from nearby wind farms.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Lifte H2 completes construction of Krummhörn hydrogen refuelling station | Technology | H2 View,article,0.08103876774,11,141,142.3668342
+https://www.h2-view.com/story/pexapark-to-provide-renewable-energy-prices-for-mibgas-iberian-hydrogen-price-index/2123965.article/,true,Reports on a specific business partnership and its impact on a hydrogen price index.,Pexapark to provide renewable energy prices for Mibgas’ Iberian hydrogen price index,"Pexapark will act as the official provider of benchmark PPA pricing data for solar and wind in Spain and Portugal, which will feed directly into the calculation of the Mibgas’ IBHYX index.","Pexapark will provide renewable electricity pricing data to underpin Mibgas’ IBHYX Iberian hydrogen price index, currently at €5.89/kg.
+
+Under the new partnership, Pexapark will act as the official provider of benchmark power purchase agreement (PPA) pricing data for solar and wind in Spain and Portugal.
+
+The data will feed directly into the calculation of the IBHYX index, which reflects the levelised cost of green hydrogen production in the region.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-03,21,Pexapark to provide renewable energy prices for Mibgas’ Iberian hydrogen price index | Power | H2 View,article,0.08148812317,11,141,142.3668342
+https://www.h2-view.com/story/video-how-safe-are-hydrogen-powered-vehicles/2124403.article/,true,Reports on a specific topic (hydrogen vehicle safety) with expert discussion in a news-like format.,Video: How safe are hydrogen-powered vehicles?,"Mark Grain, Technical Director at Extreme H; Tim Burnhope, Group Director – Special Projects at JCB; and Jonathan Brown, Strategy Director at Hypermotive discuss the safety of hydrogen vehicles and the features and innovations that are ensuring safety in hydrogen-powered vehicles on H2...","Mark Grain, Technical Director at Extreme H; Tim Burnhope, Group Director – Special Projects at JCB; and Jonathan Brown, Strategy Director at Hypermotive discuss the safety of hydrogen vehicles and the features and innovations that are ensuring safety in hydrogen-powered vehicles on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,Video: How safe are hydrogen-powered vehicles? | Video | H2 View,article,0.08089118,9,140,142.3668342
+https://www.h2-view.com/feature/policy-pillar-investment-risks-and-geopolitics-challenge-africas-hydrogen-potential/2123969.article/,true,Reports on a specific topic (Africa's hydrogen potential) with factual information and figures.,Investment risks and geopolitics challenge Africa’s hydrogen potential,"Africa’s green hydrogen potential is becoming clearer, but its success hinges on overcoming financial and geopolitical hurdles.","Africa’s economic development and green hydrogen production have increasingly been linked. The continent’s renewable abundance and proximity to Europe could see it become a major player in the hydrogen stage.
+
+The Hydrogen Council’s 2024 *Africa Hydrogen Opportunity* report said the continent’s green hydrogen production capacity could grow from one million tonnes per annum (mtpa) in 2030 to 11 mtpa in 2050. It added that this could free up $400bn in cumulative investment and increase African export value by $15bn1.
+
+However, a growing number of reports have highlighted significant barriers to meeting such potential, along with the possible challenges if they are achieved.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Policy pillar: Investment risks and geopolitics challenge Africa’s hydrogen potential | Policy | H2 View,article,0.08190951603,7,140,142.3668342
+https://www.h2-view.com/story/video-certification-and-approval-for-gvps-high-pressure-tanks/2124065.article/,true,Reports on a specific topic (certification of high-pressure tanks) with a news-style format.,Video: Certification and approval for GVP’s high-pressure tanks,"Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the approach to ADR, ASME, and ISO compliance, the unique classification of GVP technology and the guidance from certification bodies on H2 View’s In Conversation with Gas Vessel Production webinar.","Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the approach to ADR, ASME, and ISO compliance, the unique classification of GVP technology and the guidance from certification bodies on H2 View’s *In Conversation with Gas Vessel Production* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: Certification and approval for GVP’s high-pressure tanks | Video,article,0.08031882281,9,140,142.3668342
+https://www.h2-view.com/story/understand-and-work-with-hydrogens-properties-urges-edf-europe-head/2124267.article/,true,Reports on a specific speech at a conference.,"Understand and work with hydrogen’s properties, urges EDF Europe head","Helen Spence-Jackson, Executive Director, EDF Europe, opted for a different approach when addressing the Europe Clean Tech Conference in Brussels today.","Helen Spence-Jackson, Executive Director, EDF Europe, opted for a different approach when addressing the Europe Clean Tech Conference in Brussels today.
+
+Instead of the usual comments around regulation, investment and offtakes, she stressed the importance of understanding hydrogen’s physical and technical properties – without which, it stands to reason, the industry cannot evolve.
+
+“Many people think that hydrogen’s clean and that’s really not the case – it depends on how it is produced, managed and used,” she said.
+
+“Limiting emissions isn’t just about CO2 and methane, but hydrogen itself – it’s also an indirect greenhouse gas, and has 37 times more power than CO2 over a 20-year period. And that’s quite often being forgotten when some of these big decisions are being made.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,"Understand and work with hydrogen’s properties, urges EDF Europe head | Technology | H2 View",article,0.08276493155,8,140,142.3668342
+https://www.h2-view.com/story/updated-uk-government-shortlists-27-green-hydrogen-projects-for-har2-funding/2124138.article/,true,Reports on a specific real-world event (government shortlisting projects) with news-style reporting,UK Government shortlists 27 green hydrogen projects for HAR2 funding,"Projects shortlisted for HAR2 could deliver a combined 765MW of hydrogen production capacity. However, the UK Government stressed that it’s “unlikely that all projects will be successful.”","The UK Government has shortlisted 27 successful projects under its Hydrogen Allocation Round 2 (HAR2), expected to deliver a combined 765MW of low-carbon hydrogen production capacity for deployment between 2026 and 2029.
+
+The projects, which include initiatives from RWE, Uniper and Centrica, among others, are expected to supply hydrogen for the power, glass manufacturing, brick-making and sustainable aviation fuel (SAF) sectors.
+
+The 27 shortlisted projects reportedly represent 765MW of production capacity, although 23% of the selected initiatives have yet to disclose their planned electrolyser sizes. HAR2 was originally planned to support 875MW.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,UK Government shortlists 27 green hydrogen projects for HAR2 funding | Policy | H2 View,article,0.08288627363,11,141,142.3668342
+https://www.h2-view.com/feature/technology-options-for-the-future-of-hydrogen-shipping/2123973.article/,true,Reports on a specific topic (hydrogen shipping) with a news-style format.,Technology options for the future of hydrogen shipping,"The industry has choices in meeting the challenges of shipping hydrogen, writes Ibrahim Muritala, Global Hydrogen Leader – Global Sustainability, ABS.","Despite its immense promise, the widespread demand for hydrogen is hindered by several formidable challenges. Production methods vary in their efficiency and environmental impact, requiring careful consideration and standards.
+
+The storage and transportation of hydrogen holds some complexity, requiring specialised infrastructure and posing safety considerations that must be addressed at all levels. These challenges demand innovative solutions and coordinated efforts from governments, industries and researchers alike.
+
+Establishing a robust global hydrogen supply chain necessitates significant investment in production, storage and transportation infrastructure. This includes developing specialised tankers, vessels and infrastructure at ports to handle the unique properties of hydrogen, such as its low density and cryogenic storage requirements.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-03,21,Technology options for the future of hydrogen shipping | Technology | H2 View,article,0.08315665655,7,139,142.3668342
+https://www.h2-view.com/story/quest-one-to-supply-2mw-of-electrolysers-for-new-german-hydrogen-station/2124254.article/,true,Reports on a specific business development (supply of electrolysers) in a news-like format.,Quest One to supply 2MW of electrolysers for new German hydrogen station,German-based Quest One will supply two 1MW PEM electrolysers to a hydrogen refuelling station project near Düsseldorf.,"German-based Quest One will supply two 1MW PEM electrolysers to a hydrogen refuelling station project near Düsseldorf.
+
+The electrolysers will be used to produce hydrogen for storage and dispensing on-site at a refuelling station planned for a former German Armed Forces base in Mechernich, North Rhine-Westphalia.
+
+The station will be operated by Regional Transport Cologne (RVK), which is already using over 100 hydrogen buses – adding to its existing stations in Meckenheim and Wermelskirchen.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-09,15,Quest One to supply 2MW of electrolysers for new German hydrogen station | Technology | H2 View,article,0.08194342202,11,142,142.3668342
+https://www.h2-view.com/story/japanese-consortium-explores-investment-and-offtake-from-acmes-hydrogen-based-ammonia-plant/2123482.article/,true,Reports on a specific corporate action (agreement between companies) in a news-like format,Japanese consortium explores investment and offtake from Acme’s hydrogen-based ammonia plant,"After agreeing to offtake 400,000 tonnes from Acme’s Odisha plant last year, IHI Corporation has now signed a broader agreement with partners including MOL and Mitsubishi Gas Chemical.","Six Japanese companies have agreed to explore investment opportunities for a large-scale green ammonia plant in Odisha, India, being planned by Acme Group.
+
+Last year, multinational company IHI Corporation signed a term sheet to import up to 400,000 tonnes from Acme’s project. Now, IHI has signed a Memorandum of Understanding with Hokkaido Electric Power, Mitsubishi Gas Chemical Company, Mitsui O.S.K. Lines (MOL), Mizuho Bank, and Tokyo Century Corporate.
+
+Under a Memorandum of Understanding (MOU), the partners plan to create a robust ammonia value chain between India and Japan. Reportedly, the six companies will evaluate the establishment of a special-purpose company for ammonia production and investment participation.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-25,30,Japanese consortium explores investment and offtake from Acme’s hydrogen-based ammonia plant | Power | H2 View,article,0.08320367282,11,142,142.3668342
+https://www.h2-view.com/story/honda-to-test-hydrogen-fuel-cell-tech-for-lunar-missions-aboard-the-iss/2124183.article/,true,Reports on a specific event (Honda testing fuel cell tech) in a news-like format.,Honda to test hydrogen fuel cell tech for lunar missions aboard the ISS,Honda will test its high-pressure water electrolysis and regenerative fuel cell system aboard the ISS to demonstrate closed-loop hydrogen power generation.,"Honda R&D is developing a regenerative fuel cell system that uses hydrogen produced in space to generate electricity, providing a sustainable source of power and breathable oxygen for future space missions.
+
+In collaboration with Sierra Space and Tec-Masters, Honda will test its high-differential pressure water electrolysis system aboard the International Space Station (ISS), using solar-powered electricity to generate hydrogen and oxygen.
+
+These gases will then be fed into a regenerative fuel cell to produce electricity, with water as the only byproduct. The water is recycled back into the electrolysis system, creating a closed-loop energy cycle.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Honda to test hydrogen fuel cell tech for lunar missions aboard the ISS | Technology | H2 View,article,0.08278691962,11,141,142.3668342
+https://www.h2-view.com/story/e600m-funding-window-opens-for-eu-hydrogen-infrastructure-developments/2124001.article/,true,Reports on a specific real-world event (funding announcement) with news-style reporting,€600m funding window opens for EU hydrogen infrastructure developments,The programme is open to proposals for projects already granted PCI or PMI status – which gives them streamlined permitting and regulatory processes.,"Hydrogen infrastructure developments already designated as projects of common or mutual interest (PCIs and PMIs) can now bid for a share of €600m ($665m) in funding.
+
+The EU today (April 3) today opened a funding call for cross-border EU energy infrastructure projects.
+
+The funding from the Connecting Europe Facility (CEF) will support project studies and construction works. It will remain open until September 16, 2025, with results expected “early” next year.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,€600m funding window opens for EU hydrogen infrastructure developments | Policy | H2 View,article,0.08061343205,7,140,142.3668342
+https://www.h2-view.com/story/trafigura-drops-472m-australian-hydrogen-project-reports/2123460.article/,true,Reports on a specific real-world event (Trafigura dropping a hydrogen project) with news-style reporting,Trafigura drops $472m Australian hydrogen project: reports,Trafigura and the South Australian government had reportedly committed AUD $5m to the 440MW project’s FEED phase – but the development ultimately stalled and went no further.,"Trafigura has scrapped its AUD $750m ($472m) plans to develop a green hydrogen facility at Port Pirie, Australia, adding to the growing list of shelved hydrogen initiatives across the country.
+
+The 440MW project announced in 2021 was planned for Trafigura’s metals subsidiary Nyrstar Port Pirie smelter in South Australia. The first stage of the project would have introduced an 85MW electrolyser plant before it was scaled up to 440MW.
+
+Both the government and Trafigura had reportedly committed AUD $2.5m ($1.6m) each towards the project’s design. The initiative would have produced green ammonia for export.
+
+However, the project has now been shelved, reportedly never advancing beyond the front-end engineering and design (FEED) phase, and was not included in the Peter Malinauskas Labor government’s hydrogen plans.",www.h2-view.com,2025-03-31,24,Trafigura drops $472m Australian hydrogen project: reports | Power | H2 View,article,0.08258288774,8,141,142.3668342
+https://www.h2-view.com/feature/why-honda-and-hypermotive-are-using-automotive-fuel-cells-for-maritime/2123958.article/,false,"Reports on a specific collaboration between Honda and Hypermotive, a factual event.",Why Honda and Hypermotive are using automotive fuel cells for maritime,Hypermotive tells H2 View about its collaboration with Honda to develop a fuel cell system to meet a broad range of maritime applications – and why modules originally designed for automotive uses are gaining traction.,"Maritime applications are held against some of the toughest regulations of any mobility sector. This is due to the unique risks of operating in open waters, the scale of potential disasters and the international nature of shipping.
+
+While undoubtedly needed, it makes introducing new technologies a tall order. This has led technology developers to design dedicated maritime hydrogen fuel cell systems, tailored to meet strict safety and operational standards.
+
+The option gives OEMs the ability to meet precise power needs across applications and meet the safety requirements on vessels. However, with hydrogen technology players now reckoning with delayed demand and pushed-back projects, the viability of using these from-scratch systems is diminishing.
+
+Japan’s automotive giant Honda, however, is taking a different approach. Under a collaboration agreement with UK-based clean powertrain system integrator Hypermotive, the pair are adapting Honda’s automotive fuel cell to meet a broad range of maritime applications.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Why Honda and Hypermotive are using automotive fuel cells for maritime | Interviews | H2 View,article,0.08415169828,8,140,142.3668342
+https://www.h2-view.com/story/edf-cautions-against-reusing-natural-gas-pipelines-for-hydrogen/2124620.article/,true,Reports on a specific topic (repurposing gas pipelines) with a clear timeframe (2024 paper) and news-style reporting,EDF cautions against reusing natural gas pipelines for hydrogen,"As nations look to repurpose infrastructure, the paper states that fundamental differences in hydrogen and natural gas’s physical and chemical properties make pipeline conversions complex.","Reusing natural gas infrastructure for hydrogen transportation and blending will provide limited benefits for increased risks.
+
+That’s the conclusion of Environmental Defense Fund (EDF) and Spark Climate Solutions based on a 2024 scientific paper, which warns that repurposing existing gas infrastructure poses high costs, safety and climate concerns.
+
+The paper, co-authored by Paul Martin of the Hydrogen Science Coalition, was originally published in the *Energy Science & Engineering* journal in 2024.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,EDF cautions against reusing natural gas pipelines for hydrogen | Technology | H2 View,article,0.08083927325,7,140,142.3668342
+https://www.h2-view.com/story/port-of-rotterdam-completes-grey-hydrogen-based-ammonia-bunkering-pilot/2124553.article/,true,Reports on a specific real-world event (ammonia bunkering pilot) with news-style reporting,Port of Rotterdam completes grey hydrogen-based ammonia bunkering pilot,"The Port of Rotterdam has completed its first ship-to-ship ammonia bunkering trial, using grey hydrogen-based fuel supplied by OCI.","The Port of Rotterdam has demonstrated the bunkering of 800 metres of liquid grey hydrogen-based ammonia as part of a logistics and safety test.
+
+The collaborative operational demonstration used ammonia supplied by OCI, which owns and operates the port’s ammonia terminal. Trammo provided two tankers to carry OCI’s ammonia, while James Fisher Fendercare and Victrol ensured safe transfer and contributed bunkering expertise.
+
+The transfer took approximately two and a half hours and was carried out alongside a new quay at APM Terminals’ berth at the Maasvlakte 2 terminal. The demonstration confirmed that such an operation can be safely performed under real-world port conditions.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Port of Rotterdam completes grey hydrogen-based ammonia bunkering pilot | Power | H2 View,article,0.08328132779,11,141,142.3668342
+https://www.h2-view.com/story/manchester-pilot-to-turn-sewage-into-clean-hydrogen-and-graphene/2124648.article/,true,Reports on a specific real-world event (pilot project) with news-style reporting,Manchester pilot to turn sewage into clean hydrogen and graphene,"At the Manchester Bioresources Centre, United Utilities will use biogas in Levidian’s Loop technology to split the methane into hydrogen and solid carbon.","UK-based United Utilities and climate tech firm Levidian will run a pilot project in Manchester to turn sewage waste into clean hydrogen and graphene.
+
+The UK could eventually produce up to 75,000 tonnes of hydrogen per year from sewage waste, according to Levidian’s online statement, which would reportedly be enough to fuel over 40% of all UK bus and coach journeys.
+
+At the Manchester Bioresources Centre, which is part of Davyhulme Wastewater Treatment Works, the project partners will use biogas in Levidian’s Loop technology to split the methane into hydrogen and solid carbon using electromagnetic waves.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-16,8,Manchester pilot to turn sewage into clean hydrogen and graphene | Technology | H2 View,article,0.08265413481,11,141,142.3668342
+https://www.h2-view.com/story/fenix-to-trial-hydrogen-dual-fuel-tech-in-wa-haulage-fleet/2124208.article/,true,Reports on a specific real-world event (trial of hydrogen dual-fuel tech) with news-style reporting,Fenix to trial hydrogen dual-fuel tech in WA haulage fleet,"If the trial is successful, Warradarge Energy will supply green hydrogen from its 26MW production facility to power Newhaul’s fleet, using dual-fuel technology provided by HWR.","Fenix Resources’ Australian haulage fleet operated by Newhaul will trial hydrogen dual-fuel technology in a six-month project starting in September 2025.
+
+Under the project agreement, New Zealand’s HW Richardson Group (HWR) will provide the technology via its subsidiary Ch2nge Fuel Technologies, while Warradarge Energy plans to deliver green hydrogen from its 26MW facility in Eneabba, Western Australia, if the trial is successful.
+
+Up to 70 of Newhaul’s Volvo FH16’s Prime Movers will integrate HWR’s technology, which the company has said could reduce diesel consumption by up to 12 million litres annually across the fleet managers Mid-West operations.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-08,16,Fenix to trial hydrogen dual-fuel tech in WA haulage fleet | Technology | H2 View,article,0.08308288627,11,141,142.3668342
+https://www.h2-view.com/story/consortium-plans-1gw-of-green-hydrogen-plants-across-the-uk-by-2030/2124514.article/,true,Reports on a specific real-world event (consortium plan) with news-style reporting,Consortium plans 1GW of green hydrogen plants across the UK by 2030,"The scheme will likely involve building around 16 hydrogen plants across the UK, ranging from under 50MW to over 300MW.","A consortium led by JCB-heir Jo Bamford has announced plans to build 1GW of green hydrogen production capacity across the UK by 2030.
+
+Dubbed Project Hyspeed, the consortium made up of Centrica, Heidelberg, ITM Power, JCB, Johnson Matthey and National Gas, has submitted proposals for the developments to the government.
+
+According to documents submitted to the government, the consortium claims it could produce green hydrogen at a strike price of £5.96/kg ($7.84/kg) with “aggregated procurement of equipment and services, optimised power purchase and low-cost financing.”
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Consortium plans 1GW of green hydrogen plants across the UK by 2030 | Power,article,0.0826608797,11,141,142.3668342
+https://www.h2-view.com/story/argus-launches-eulab-index-to-track-blue-ammonia-prices-in-europe/2123891.article/,true,Reports on a specific event (Argus launching a new price index) in a news-like format.,Argus launches EULAB index to track blue ammonia prices in Europe,"Argus highlighted sharp price swings in blue hydrogen-derived ammonia over the past year, with values fluctuating by 65%. In February alone, prices swung by €269 per tonne.","Global agency Argus has launched a new price index to help companies trading low-carbon hydrogen-based products like blue ammonia in Europe.
+
+The Argus EU Low-Carbon Ammonia Benchmark (EULAB) will track the true cost of delivering blue ammonia to the ports of Amsterdam, Rotterdam and Antwerp. This can help companies manage price risks and compare costs from different sources.
+
+The EULAB index reflects the cost of blue hydrogen-derived ammonia, produced in the US Gulf Coast using natural gas with carbon capture and storage and shipped to Europe.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Argus launches EULAB index to track blue ammonia prices in Europe | Power | H2 View,article,0.08195882431,11,141,142.3668342
+https://www.h2-view.com/story/mabanaft-signs-non-binding-deal-for-100000-tonnes-of-hydrogen-based-e-methanol-from-hif-global/2124003.article/,true,Reports on a specific business agreement with news-style reporting,"Mabanaft preliminarily agrees to offtake 100,000 tonnes of hydrogen-based e-methanol from HIF Global",Mabanaft is currently in the process of making methanol storage available at its Port of Hamburg tank terminal and has agreed to potentially supply green methanol to Tui Cruises in the future.,"Mabanaft has signed a non-binding agreement with HIF Global to initially offtake 100,000 tonnes of hydrogen-based e-methanol for use in the maritime industry.
+
+In an online statement, Mabanaft said the Memorandum of Understanding (MOU) agreement outlines “the starting point for negotiations to define the terms of a potential offtake contract.”
+
+The German firm’s Senior Vice-President New Energy, Supply & Infrastructure, Volker Ebeling, said Mabanaft is currently in the process of making methanol storage available at its Port of Hamburg tank terminal, with possible scope for further global locations.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,"Mabanaft preliminarily agrees to offtake 100,000 tonnes of hydrogen-based e-methanol from HIF Global | Power",article,0.08149834956,7,140,142.3668342
+https://www.h2-view.com/story/omv-to-close-austrias-entire-public-hydrogen-refuelling-network/2124949.article/,true,Reports on a specific real-world event (OMV closing hydrogen stations) with news-style reporting,OMV to close Austria’s entire public hydrogen refuelling network,"OMV told H2 View that since opening Austria’s first hydrogen refuelling station in 2012, “the demand for hydrogen as a fuel fell short of expectations.”","All four of Austria’s public hydrogen refuelling stations are set to close by September after a strategic shift from state-owned oil and gas firm OMV.
+
+An alert notice on the h2.live website said that state-owned oil and gas firm OMV will discontinue its five stations in Vienna-Floridsdorf, Asten, Vienna, Graz and Innsbruck – four of which make up the country’s entire public refuelling network.
+
+“This decision follows a comprehensive analysis of current market conditions and the company’s strategic direction,” the notice said.
+
+The first station to close will be Asten on June 30, followed by the Graz and Vienna installations on August 31. The Innsbruck station will be closed on September 30.
+
+These closures will leave just one hydrogen refuelling station in Austria, to the north of Vienna. However, the Wien Energie site is only available under contract, meaning no public refuelling will be available.
+
+In an email statement to H2 View, OMV said that since opening Austria’s first hydrogen refuelling station in 2012, “the demand for hydrogen as a fuel fell short of expectations.”
+
+According to EU data, there were a cumulative 67 fuel cell electric vehicle registrations in Austria in 2023.
+
+Instread, OMV told H2 View that it will continue to pursue its target of installing 5,000 EV charging points in Central and Eastern Europe by 2030. It also said it will commission its first 10MW electrolysis plant at the Schwechat refinery this year.
+
+All five stations of the Austrian stations were aimed at light-duty vehicles such as passenger cars, offering hydrogen at 700 bar. However, recent moves have shown an exodus from passenger vehicle refuelling due to high costs and low utilisation.
+
+In February, Germany’s largest refuelling station operator H2 Mobility announced that it would close a total of 22 700-bar stations by the end of Q2 this year as it focused on heavy-duty markets like buses and trucks.
+
+Shell has also retreated from hydrogen mobility after initially leading the charge in markets like the UK and California.
+
+After closing its three UK stations in 2022, the oil and gas major shut down all seven of its Californian refuelling sites in 2023.
+
+**Media Guide**
+
+Don’t just stay at the forefront of the latest news and views in the hydrogen economy, position yourself at the forefront with H2 View. Reach the right target audience for your company through our range of promotional platforms.
+
+Whether online, in print, or as part of our newsletters, H2 View has a range of advertising options to meet your objectives. Download H2 View’s 2025 media guide today!",www.h2-view.com,2025-04-22,2,OMV to close Austria’s entire public hydrogen refuelling network | Technology | H2 View,article,0.08937771721,18,157,142.3668342
+https://www.h2-view.com/story/polenergia-pulls-out-of-hydrogen-project-over-delays/2124501.article/,true,Reports on a specific corporate action (Polenergia withdrawing from a project) with news-style reporting,Polenergia pulls out of hydrogen project over delays,Polenergia has withdrawn from the H2 Hub Nowa Sarzyna project after delays prevented the completion of key second-phase tasks by the required deadline.,"Poland’s Polenergia has reportedly withdrawn from a hydrogen production and storage project due to supply chain and component availability issues that have caused delays.
+
+Part of the H2 Hub Nowa Sarzyna initiative, Polenergia aimed to produce hydrogen-based sustainable aviation fuel (SAF) at the Nowa Sarzyna combined heat and power plant.
+
+Polenergia had already completed the initiative’s first phase, which included a feasibility study. The development was backed with PLN 95.1m ($25m) in 2022 too.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Polenergia pulls out of hydrogen project over delays | Power | H2 View,article,0.08178017399,11,141,142.3668342
+https://www.h2-view.com/story/atome-inks-465m-epc-deal-for-145mw-green-hydrogen-fertiliser-project-in-paraguay/2124141.article/,true,Reports on a specific corporate action (EPC deal) with factual details.,Atome inks $465m EPC deal for 145MW green hydrogen fertiliser project in Paraguay,"The deal is conditional on Atome taking FID on the plant, which is expected by the end of H1 2025 – with a construction timeline of around 38 months to first production.","Atome has inked a definitive $465m EPC contract with Swiss engineering firm Casale for its 145MW green hydrogen-based fertiliser project in Paraguay, ahead of an expected final investment decision (FID) by mid-2025
+
+The fixed-price, lump-sum contract sets Casale up to construct the facility in Villeta. Once at full capacity, it will produce 260,000 tonnes of green calcium ammonium nitrate (CAN).
+
+Green hydrogen, produced via electrolysis using hydropower, will be one of the main feedstocks for the nitrogen-based fertiliser.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Atome inks $465m EPC deal for 145MW green hydrogen fertiliser project in Paraguay | Power,article,0.08173848709,11,141,142.3668342
+https://www.h2-view.com/story/fabrum-ara-ake-and-stralis-aircraft-to-explore-liquid-hydrogen-flight-in-australasia/2123547.article/,true,Reports on a specific event (collaboration to develop a liquid hydrogen system) in a news-like format.,"Fabrum, Ara Ake and Stralis Aircraft to explore liquid hydrogen flight in Australasia",Fabrum and Ara Ake will develop a liquid hydrogen tank and fuel system for Stralis Aircraft’s fixed-wing aeroplane.,"An Australasian consortium will develop a liquid hydrogen tank and fuel system to enable the region’s “first” hydrogen-powered flight.
+
+Fabrum and Ara Ake will develop the systems for Stralis Aircraft’s fixed-wing aeroplane. Under the partnership, Stralis will deliver the hydrogen-electric propulsion systems and aircraft integrated with Fabrum’s tanks and fuel system.
+
+“Our hydrogen liquefier provides readily available liquid hydrogen onsite, allowing the capability to access the critical fuel source to prove and test the tanks and fuel system we are developing for Stralis and their fixed-wing fuel cell electric aircraft,” explained Christopher Boyle, Managing Director of Fabrum.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-26,29,"Fabrum, Ara Ake and Stralis Aircraft to explore liquid hydrogen flight in Australasia | Mobility | H2 View",article,0.08211912155,7,140,142.3668342
+https://www.h2-view.com/story/hesc-project-to-source-hydrogen-from-japan-due-to-australian-delays/2123748.article/,true,Reports on a specific real-world event (project relocation) with news-style reporting,HESC project to source hydrogen from Japan due to Australian delays,Plans for commercial-scale hydrogen production and liquefaction have been moved from Australia to Japan following prolonged procedural delays with Australian authorities.,"Developers of the Hydrogen Energy Supply Chain (Hesc) project have reportedly shifted plans to source hydrogen domestically in Japan, amid prolonged delays encountered with Australian authorities.
+
+The project was being led by two consortiums, with J-Power and Sumitomo Corporation planning to produce up to 30,000 tonnes of hydrogen per year from Latrobe Valley coal with carbon capture in the Bass Strait. KHI and Iwatani’s Susio Energy would purchase the hydrogen and handle liquefaction at Hastings before exporting to Japan.
+
+The Japanese Government had pledged over $1.4bn to Hesc’s commercial development to ensure it’s completed by 2030. However, the project has now been relocated to Japan to meet this deadline and remain competitive.",www.h2-view.com,2025-03-31,24,HESC project to source hydrogen from Japan due to Australian delays | Technology | H2 View,article,0.0828412753,7,141,142.3668342
+https://www.h2-view.com/feature/how-cng-and-rng-could-bridge-the-gap-to-hydrogen-mobility/2123962.article/,true,Reports on a specific topic (alternative fuels) with factual information and a news-like format.,How CNG and RNG could bridge the gap to hydrogen mobility,John Carrigan and Bill Mezher from Luxfer Gas Cylinders Composite discuss the potential of alternative fuels paving the way for hydrogen mobility.,"The mobility sector is undergoing a significant transformation as it seeks to reduce greenhouse gas (GHG) emissions and transition to more sustainable energy sources. Compressed natural gas (CNG), renewable natural gas (RNG), and hydrogen are key to this shift, each playing an important role in decarbonising mobility.
+
+CNG has established itself as a cleaner alternative to conventional fossil fuels, with a well-developed infrastructure supporting its use in countries like China, India, Pakistan and Thailand, while RNG has gained momentum due to its potential for negative emissions. In the US, the RNG industry has experienced rapid growth, with the number of production facilities increasing from 41 in 2014 to 433 in 2024, according to the RNG Coalition.
+
+Meanwhile, hydrogen use continues to increase – and is an area of ongoing investment at Luxfer Gas Cylinders. Estimates suggest global consumption rose from 86 million tonnes in 2019 to an estimated 100 million tonnes in 2024, with emerging applications like transport contributing to the growth rate of 2-3% per year.
+
+While hydrogen is increasingly recognised as a key component in the future of sustainable transportation due to its high energy density and ability to significantly reduce emissions, infrastructure and economic challenges mean that an intermediate step is necessary. CNG and RNG serve as critical transition fuels toward hydrogen-based transportation, offering immediate, lower-carbon solutions that leverage existing infrastructure while paving the way for hydrogen adoption.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,How CNG and RNG could bridge the gap to hydrogen mobility | Technology | H2 View,article,0.08759711063,8,139,142.3668342
+https://www.h2-view.com/story/air-liquides-oberhausen-site-becomes-germanys-first-rfnbo-certified-hydrogen-plant/2124377.article/,true,Reports on a specific event (Air Liquide's certification) in a news-like format.,Air Liquide’s Oberhausen site becomes Germany’s first RFNBO-certified hydrogen plant,Air Liquide claimed the 20MW plant has also become the largest RFNBO-certified hydrogen production project in Europe.,"Hydrogen produced from Air Liquide’s PEM electrolyser in Oberhausen, Germany, has been certified under renewable fuel of non-biological origin (RFNBO) criteria.
+
+The French oil and gas major has claimed the certification makes it the first supplier in Germany to provide RFNBO-certified green hydrogen.
+
+In an online statement, Air Liquide said Project ‘Trailblazer’ is the largest electrolyser in Europe to receive RFNBO certification, audited by Derka Certification. The 20MW plant was inaugurated in Oberhausen last August.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Air Liquide’s Oberhausen site becomes Germany’s first RFNBO-certified hydrogen plant | Technology | H2 View,article,0.08215689841,11,142,142.3668342
+https://www.h2-view.com/issue/h2-view-issue-62/2124179.article/,false,"The content is an introduction to an issue of a magazine, not a news article reporting a specific event. It also requires a subscription to read the full content.",H2 View – Issue #62,It’s been hard to avoid maritime and aviation headlines over the past couple of months. The two sectors are both critical to our modern world and are plagued with their decarbonisation challenges. Hydrogen’s potential in powering vessels and aircraft has long been the home of excitement for...,"It’s been hard to avoid maritime and aviation headlines over the past couple of months. The two sectors are both critical to our modern world and are plagued with their decarbonisation challenges. Hydrogen’s potential in powering vessels and aircraft has long been the home of excitement for many. However, as the recent reality downpour across the wider sector has shown, reaching that potential will be a tall order.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,H2 View – Issue #62 | recent reality downpour,article,0.08023242582,5,138,142.3668342
+https://www.h2-view.com/subscribe/,false,"This is a Terms and Conditions document, not a news article.",Subscribe,none,"Gain access to the insights, data and analysis trusted by hydrogen professionals worldwide
+
+
+H2 View delivers in-depth coverage of the global hydrogen economy — from electrolysers to policy shifts, technology, investment and market intelligence.
+
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+https://www.h2-view.com/story/chinese-and-spanish-electrolyser-manufacturers-secure-funding-to-build-factories-in-chile/2123393.article/,true,Reports on a specific real-world event (funding for factories) with news-style reporting,Chinese and Spanish electrolyser manufacturers secure funding to build factories in Chile,China’s Hygreen and Guofu have been chosen alongside Spanish Joltech Solutions to share in a $25.6m funding package aimed at establishing three new electrolyser manufacturing facilities.,"Chinese electrolyser manufacturer Hygreen Energy has been selected by Chile’s state-owned Production Development Corporation (Corfo) to establish a local production facility in the country.
+
+Hygreen has been selected alongside Spanish and Chinese electrolyser producers Joltech Solutions and Guofu to receive a share of a $25.6m funding package. Chilean development agency Corfo believes the three projects could collectively attract more than $50m in additional investment.
+
+Two of the three electrolyser plants will be built in the Biobío region, and the third in the Metropolitan region. Hygreen’s BioBío H2V project in particular will reportedly assemble alkaline electrolysers with 2.5MW and 5MW capacities.
+
+Construction and implementation of the BioBío factory will be executed in multiple phases over five years, with operations expected to begin in 2026.",www.h2-view.com,2025-03-31,24,Chinese and Spanish electrolyser manufacturers secure funding to build factories in Chile | Technology | H2 View,article,0.08467387513,12,141,142.3668342
+https://www.h2-view.com/story/unproven-uk-firm-eyes-25bn-bond-raise-for-12gw-mozambique-hydrogen-plant/2124595.article/,true,Reports on a specific real-world event (agreement for a hydrogen project) with news-style reporting,UK start-up eyes £25bn bond raise for 12GW Mozambique hydrogen plant,A UK-based developer has signed an MoU with two climate financiers to pursue a £25bn bond raise for a proposed 12GW green hydrogen project in Mozambique.,"UK-based development start-up has inked an agreement which it claims could set the stage for a £25bn ($33.1bn) bond raise to fund a 12GW green hydrogen project in Mozambique.
+
+Jearrard Energy Resources (JER) today (April 15) said it signed a Memorandum of Understanding (MOU) with Australian and Luxembourg climate financiers Carbon Capital Corporation (CCC) and Green Bond Corporation (GBC) to begin financing the development.
+
+The mega project, planned for the Inhambane region, intends to use only solar energy to power 12GW of electrolysis to produce over 4,000 tonnes of “cost-competitive” green hydrogen per day. Water is planned to be sourced from a desalination plant and connected to the electrolysis facility through pipes.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,UK start-up eyes £25bn bond raise for 12GW Mozambique hydrogen plant | Power,article,0.08326904465,11,141,142.3668342
+https://www.h2-view.com/story/overlap-in-hydrogen-and-ccus-skills-but-uk-companies-struggle-with-supply/2123531.article/,true,Reports on a specific topic (skills in hydrogen and CCUS sectors) with factual information and a news-like format.,"Overlap in hydrogen and CCUS skills, but UK companies struggle with supply","The strong similarity between the skills needed for hydrogen and carbon capture and utilisation and storage (CCUS) sectors means UK workers can move easily between the two sectors, according to the UK government’s Clean Power 2030 action plan.","The strong similarity between the skills needed for hydrogen and carbon capture and utilisation and storage (CCUS) sectors means UK workers can move easily between the two sectors, according to the UK government’s Clean Power 2030 action plan.
+
+Next to this, workers in carbon-intensive sectors are likely to have many of the necessary skills to work in clean energy project management, engineering and construction roles.
+
+The two regions most likely to draw clean energy workers are Scotland (accounting for 16% of adverts) and the South West of the UK (14%), the plan notes.
+
+However it finds “acute” skills challenges are anticipated across clean energy sectors, and an education drive is essential as 63% of 16- to 24-year-olds “had never heard of green skills and didn’t know what they are.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-25,30,"Overlap in hydrogen and CCUS skills, but UK companies struggle with supply | Policy | H2 View",article,0.08260704812,8,140,142.3668342
+https://www.h2-view.com/magazine/h2-review/,false,"This is a promotional page for a publication, not a news article.",H2 Review,none,"A definitive guide to the policy, technologies, stakeholders and ecosystem levers making hydrogen happen in 2024-25.
+
+H2 Review is our annual product from the H2 View team, providing you with the status of the green hydrogen economy in 2024, the forecast for future build-out and growth, and the technical toolkit to realise it.
+
+A must-read guide for current and future stakeholders alike, H2 Review includes:
+
+**Last Year’s Edition**
+
+Curious about our previous publication? Explore the insights and impact of **H2 Review 2024/25 here**
+
+**Advertising opportunities**
+
+Choose from our 5 dedicated categories to advertise in:
+
+Are you interested in learning more about our advertising opportunities? Find out more **here**
+
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+| UserMatchHistory | 1 month | Linkedin - Used to track visitors on multiple websites, in order to present relevant advertisement based on the visitor's preferences. |",www.h2-view.com,2025-04-14,10,H2 Review | H2 View,website,0.08591985715,10,136,142.3668342
+https://www.h2-view.com/story/hinicio-launches-optimisation-platform-andrea-for-hydrogen-power-to-x-projects/2124829.article/,true,Reports on a specific corporate action (launch of a platform) in a news-like format.,Hinicio launches optimisation platform Andrea for hydrogen power-to-X projects,"According to Hinicio, the platform can model complex energy systems, tailor solutions, and generate specific insights for green hydrogen, e-fuel, and ammonia-based PtX projects.","Hinicio has launched an advanced optimisation and simulation tool designed for hydrogen power-to-X projects, dubbed Andrea.
+
+According to its online statement, the platform can model complex energy systems, tailor solutions, and generate specific insights to drive the techno-economic and operational performance of PtX projects.
+
+Hinicio’s Andrea platform can simulate everything from multi-year strategies to minute-by-minute operations for green hydrogen, e-fuel, and ammonia-based projects, giving developers a real-world view of performance before a single asset is built.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Hinicio launches optimisation platform Andrea for hydrogen power-to-X projects | Technology | H2 View,article,0.08150404074,7,140,142.3668342
+https://www.h2-view.com/story/analysis-can-spain-capitalise-on-its-green-hydrogen-rebound/2124604.article/,true,Reports on a specific real-world event (government pledge and project pauses) with news-style reporting,Analysis: Can Spain capitalise on its green hydrogen rebound?,"After a turbulent 2024 saw major projects paused, Spain’s hydrogen sector is back on track with €1.22bn recently pledged by the government for 2.3GW of green hydrogen valleys.","In late 2024, Spain’s hydrogen market looked to be in jeopardy as oil and gas majors like Moeve and Repsol threatened to walk away from multi-billion-euro green hydrogen investments due to concerns of windfall taxes.
+
+The Spanish Government’s plan to make a temporary windfall tax on energy firms permanent led to developers pausing critical investments.
+
+Repsol halted its €200m ($226.6m) plant in Cartagena, and its 150MW and 100MW projects in Tarragona and the Basque Country, while Moeve announced it would delay €3bn ($3.4bn) in green hydrogen investment in southern Spain.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Analysis: Can Spain capitalise on its green hydrogen rebound? | Policy | H2 View,article,0.08118634757,7,141,142.3668342
+https://www.h2-view.com/story/uk-government-looks-to-scrap-electricity-tax-for-hydrogen-producers/2123599.article/,true,Reports on a specific government decision (removing a tax) with news-style reporting,UK Government looks to scrap electricity tax for hydrogen producers,"The actual impact of removing the CCL remains unclear, as many producers already avoid the levy by sourcing electricity through Power Purchase Agreements (PPAs) backed by Renewable Energy Guarantees of Origin (REGOs).","The UK Government has committed to axing a tax on electricity used in electrolytic hydrogen production in an attempt to lower the costs of the energy carrier.
+
+Alongside the Chancellor’s Spring statement today (March 26), the Treasury said the government would work to remove the Climate Change Levy (CCL) costs from electricity used in electrolysis.
+
+The CCL is an energy tax on commercial users to encourage businesses to become more energy-efficient and cut carbon emissions. Currently, the electricity CCL is charged at £0.00775/kWh.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,UK Government looks to scrap electricity tax for hydrogen producers | Policy | H2 View,article,0.08209872641,11,141,142.3668342
+https://www.h2-view.com/story/start-up-raises-18-5m-for-ai-optimised-distributed-hydrogen-production-tech/2124039.article/,true,Reports on a specific event (funding round) with factual details in a news-like format,Start-up raises $18.5m for AI-optimised distributed hydrogen production tech,Fourier’s system is based on PEM electrolysis and managed by “advanced algorithms” to boost performance by monitoring and predicting production to minimise system downtime.,"Californian start-up Fourier has raised $18.5m in funding to commercialise its modular electrolyser systems for distributed green hydrogen production.
+
+The company claims its technology can tackle high costs, inefficient production and complex distribution logistics.
+
+Based on PEM electrolysis, Fourier’s system integrates water deionisation and is managed by “advanced algorithms” to boost performance by monitoring and predicting production to minimise system downtime.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,Start-up raises $18.5m for AI-optimised distributed hydrogen production tech | Technology,article,0.08059156216,7,140,142.3668342
+https://www.h2-view.com/story/hydrogen-needs-smart-risk-sharing-and-flexible-offtake-to-boost-fids-h2-view-webinar-hears/2124109.article/,true,Reports on a specific event (webinar) with expert opinions in a news-style format,"Hydrogen needs smart risk sharing and flexible offtake to boost FIDs, H2 View webinar hears","Revenue stacking, short-term power arbitrage and innovative financial structures could help de-risk projects and unlock investment. Yet, institutional hesitancy and limited public funding still present major hurdles – particularly for large-scale, international developments","Industry experts have pointed to rigid funding structures, long-term offtake expectations and investor risk aversion as major barriers to clean hydrogen project FID, calling instead for more flexible, dynamic approaches to project financing at H2 View’s latest webinar.
+
+Just 7% of clean hydrogen projects had reached FID by 2023, according to the Hydrogen Council – a rate far too low to meet climate goals.
+
+And when asked, many developers point to offtake agreements and buyer hesitancy as key challenges.
+
+Speaking on the webinar, Adam Forsyth, Head of Research at Longspur Capital, suggested that’s because much of the focus so far has been on high-volume, long-term contracts, which may not play into the benefits of particularly green hydrogen.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,"Hydrogen needs smart risk sharing and flexible offtake to boost FIDs, H2 View webinar hears | Finance | H2 View",article,0.08120029821,8,140,142.3668342
+https://www.h2-view.com/story/pakistan-oxygen-plans-hydrogen-plant-backed-by-15-year-supply-deal/2124926.article/,true,Reports on a specific business development (hydrogen plant) with a clear timeframe and factual reporting.,Pakistan Oxygen plans hydrogen plant backed by 15-year supply deal,The industrial gas supplier says it has already signed a 15-year hydrogen supply contract with chemicals firm Archroma Pakistan for its Jamshoro facility.,"Pakistan Oxygen Limited (POL) plans to invest around PKR 1.3bn ($4.6m) to build a hydrogen production plant at Port Qasim.
+
+The industrial gas supplier says it has already signed a 15-year supply contract with chemicals firm Archroma Pakistan for its Jamshoro facility.
+
+POL says the “state of the art” plant will meet the “highest standards” and reinforce its status in the hydrogen market.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-22,2,Pakistan Oxygen plans hydrogen plant backed by 15-year supply deal | Power,article,0.08115376763,11,141,142.3668342
+https://www.h2-view.com/story/hexagon-purus-wins-e2-4-order-for-hydrogen-bus-storage-systems-from-mcv/2124838.article/,true,Reports on a specific corporate action (Hexagon Purus order) in a news-like format.,Hexagon Purus wins €2.4 order for hydrogen bus storage systems from MCV,“We are very excited to receive this first order from MCV and are looking forward to supporting their efforts in rolling out their hydrogen offering in Europe.”,"Hexagon Purus has received a €2.4m ($2.7m) order for hydrogen fuel storage systems from Egyptian-headquartered bus maker MCV.
+
+The Norwegian technology player said its Type IV storage systems would be used onboard MCV’s hydrogen fuel cell-electric buses, which are planned to be deployed in Europe.
+
+The systems will be manufactured at the firm’s facility in Kassel, Germany, before delivery this year.
+
+MCV’s German subsidiary previously announced it would launch a hydrogen fuel cell bus under the model name C127.
+
+Few details have been revealed about the vehicle; however, last month, Ballard said it had secured a multi-year supply agreement with MCV for 5MW of fuel cell modules.
+
+Despite hydrogen fuel cell buses coming under increasing scrutiny from EV advocates, Hexagon Purus Executive Vice-President, Hydrogen Mobility and Infrastructure, Michael Kleschinski, said the firm continues to see “strong commercial momentum” in the field.
+
+“We are very excited to receive this first order from MCV and are looking forward to supporting their efforts in rolling out their hydrogen offering in Europe,” he said.
+
+**Newsletters**
+
+H2 View knows just how much hydrogen news there is to keep on top of. Keep up to date on the latest developments across the industry with our **daily newsletter **that will give you the top five stories of the day, straight to your inbox.
+
+Don’t forget we also have our weekly newsletter which includes a round-up of the past seven days’ hydrogen highlights, including not only news but also interviews, features and analysis.
+
+Sign up for our newsletters here.",www.h2-view.com,2025-04-17,7,Hexagon Purus wins €2.4 order for hydrogen bus storage systems from MCV | Mobility | H2 View,article,0.08382262557,14,157,142.3668342
+https://www.h2-view.com/story/bosch-and-dark-matter-materials-make-bold-claims-at-hannover-messe/2123901.article/,true,Reports on a specific event (Hannover Messe) and announcements from Bosch.,Bosch and Dark Matter Materials make bold claims at Hannover Messe,Technical opportunities and challenges have been the focus of the hydrogen and fuel cells Europe technical forum at Hannover Messe 2025 today.,"Technical opportunities and challenges have been the focus of the hydrogen and fuel cells Europe technical forum at Hannover Messe 2025 today.
+
+German manufacturer Robert Bosch has also been firmly in the news at the event, after announcing 100MW in orders for its 1.25MW PEM Hybrion electrolyser stacks, set to be manufactured at its Bamberg facility.
+
+Matthias Ziebell, Senior Vice-President for Sales, Energy Markets and Business Development at Bosch, said, “We will hear this name, Hybrion, very often within the next decade. The stack is generating [power] based on fresh water and electricity, hopefully green electricity … and in one hour it can produce 23kg of hydrogen. We want to scale, and we want to go to mass products, and when we meet here in 10 years we will see hundreds of these stacks in MENA, Spain and Greece, where they will be used for green hydrogen, for mobility, steel, refineries and other applications.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,Bosch and Dark Matter Materials make bold claims at Hannover Messe | Events | H2 View,article,0.08446445983,7,141,142.3668342
+https://www.h2-view.com/story/three-minute-hydrogen-powered-helicopter-test-flight-completed-in-canada/2124243.article/,true,Reports on a specific real-world event (helicopter test flight) with news-style reporting,Three-minute hydrogen-powered helicopter test flight completed in Canada,Test pilot Ric Webb flew the Robinson R44 Raven II which was equipped with a dual PEM fuel cell and battery hybrid powertrain.,"Unither Bioelectronics has demonstrated a three-minute helicopter flight powered by a PEM hydrogen fuel cell in Canada.
+
+The Canadian Advanced Air Mobility (CAAM) board member claimed that Project Proticity demonstrated a world first for hydrogen-powered helicopter operations. The demonstration occurred at Roland-Désourdy Airport in Bromont, Québec, on March 27, 2025.
+
+Test pilot Ric Webb flew the Robinson R44 Raven II, equipped with a dual PEM fuel cell and battery hybrid powertrain, under an experimental flight permit from Transport Canada Civil Aviation (TCAA).
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Three-minute hydrogen-powered helicopter test flight completed in Canada | Mobility | H2 View,article,0.08257986739,11,141,142.3668342
+https://www.h2-view.com/story/us-players-advance-non-vacuum-liquid-hydrogen-testing-for-nasa/2124676.article/,true,Reports on a specific event (testing of a hydrogen storage tank) with factual details.,US players advance non-vacuum liquid hydrogen testing for NASA,The concept is first undergoing a six-month evaluation using a small-scale demonstration tank to assess feasibility and potential improvements.,"US players will test a large-scale, non-vacuum liquid hydrogen storage tank concept for NASA’s Marshall Space Flight Center (MSFC) to improve liquid hydrogen handling.
+
+A consortium made up of Shell, GenH2 and the University of Houston will work with CB&I to create the 100,000 cubic metre tank to expand MSFC’s liquid hydrogen storage capacity.
+
+The tank will also support research on material behaviour in cryogenic conditions through fill and empty cycle simulations and vacuum-free insulation system testing.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,US players advance non-vacuum liquid hydrogen testing for NASA | Technology | H2 View,article,0.08197055127,11,141,142.3668342
+https://www.h2-view.com/story/hydnum-to-supply-100000-tpa-of-hydrogen-based-steel-to-thyssenkrupp-in-seven-year-deal/2123885.article/,true,Reports on a specific business deal with factual information.,"Hydnum to supply 100,000 tpa of hydrogen-based steel to Thyssenkrupp in seven-year deal","Thyssenkrupp Materials Processing Europe will use the green steel to decarbonise its supply chains across automotive, construction and appliances.","Thyssenkrupp Materials Processing Europe will offtake up to 100,000 tonnes of hydrogen-based flat steel per year from Hydnum Steel’s planned plant in Puertollano, Spain.
+
+Under a seven-year deal, green steel from Hydnum will power Thyssenkrupp’s push to decarbonise its supply chains across automotive, construction and appliances – being one of the world’s top mill-independent materials distributors and service providers.
+
+By partnering with Hydnum Steel, the German energy firm can expand its offering of sustainable steel and meet rising customer demand for greener materials.
+
+“Interest in clean steel is growing rapidly,” explained Marcus Wöhl, CEO of Thyssenkrupp Materials Processing. “We need partners like Hydnum to offer solutions that combine sustainability and innovation.”",www.h2-view.com,2025-04-07,17,"Hydnum to supply 100,000 tpa of hydrogen-based steel to Thyssenkrupp in seven-year deal | Power",article,0.08375460363,12,141,142.3668342
+https://www.h2-view.com/story/us-start-up-taps-earths-chemistry-for-ultra-low-cost-clean-hydrogen/2123641.article/,true,Reports on a specific event (US start-up's plans) in a news-style format.,US start-up taps Earth’s chemistry for ‘ultra-low-cost’ clean hydrogen,“We expect our hydrogen to compete unsubsidised in the 100-megatonne existing global hydrogen market – and that’s just a beginning.”,"A US start-up has emerged with plans to produce what it calls stimulated geologic hydrogen (SGH) by using oil and gas techniques to accelerate natural hydrogen production processes.
+
+GeoRedox today (March 27) said it was leaving “stealth mode” thanks to a new partnership with geothermal energy firm Sage Geosystems to work on the design, construction and operation of SGH projects.
+
+With plans to start constructing a field demonstration site in 2026, GeoRedox claims its approach could produce “ultra-low-cost,” carbon-free hydrogen close to existing industrial hydrogen markets.
+
+The start-up plans to deploy its catalyst-free advanced weathering enhancement (AWE) technology – which it says is “akin to natural electrolysis.”
+
+H2 View understands this involves injecting water into underground, iron-rich rock formations. This mimics a natural process called serpentinisation, where water reacts with certain materials in the rock to produce hydrogen.
+
+To speed up the reaction, GeoRedox plans to engineer the subsurface environment by increasing the rock’s exposed surface area and controlling how water flows through it.
+
+The hydrogen gas released by this reaction builds up in the rock formation and is then extracted using wells – similar to how natural gas is collected.
+
+It comes as excitement about the potential of natural hydrogen has grown. Although the natural deposits could be extracted, just like natural gas reserves, the extent and locations of the deposits remain unexplored.
+
+However, GeoRedox says its technology could yield larger quantities of hydrogen than what is produced subsurface naturally in easier-to-reach locations.
+
+Under the partnership with Sage, the pair will share technical expertise, data and resources necessary for project implementation.
+
+“Our demonstration project will simultaneously validate our geochemical and thermodynamic models and at the same time show that we can deliver commercially compelling outcomes in real-world settings,” said GeoRedox President, Robert Stoner.
+
+“We expect our hydrogen to compete unsubsidised in the 100-megatonne existing global hydrogen market – and that’s just a beginning.”
+
+Despite the potential of the technology, it will have to prove itself in the real world. In 2022, the IEA estimated around 70-80 million tonnes of oil and gas methane emissions came from natural gas extraction, processing and transport.
+
+While hydrogen is not a direct greenhouse gas (GHG) like methane, its near-term global warming impact was found to be “masked” by current lifecycle assessment models – which already suggested its global warming potential over 100 years (GWP100) was almost 12 times higher than that of CO2.
+
+As hydrogen is a far smaller molecule than methane, potential leakage from extraction could be greater.
+
+**Newsletters**
+
+H2 View knows just how much hydrogen news there is to keep on top of. Keep up to date on the latest developments across the industry with our **daily newsletter **that will give you the top five stories of the day, straight to your inbox.
+
+Don’t forget we also have our weekly newsletter which includes a round-up of the past seven days’ hydrogen highlights, including not only news but also interviews, features and analysis.
+
+Sign up for our newsletters here.",www.h2-view.com,2025-03-31,24,US start-up taps Earth’s chemistry for ‘ultra-low-cost’ clean hydrogen | Technology | H2 View,article,0.09303329382,22,159,142.3668342
+https://www.h2-view.com/story/eu-tariffs-on-hold-while-us-cuts-highest-tariffs-on-all-but-china/2124375.article/,true,Reports on a specific real-world event (EU tariffs) with news-style reporting,EU tariffs on hold while US cuts highest tariffs on all but China,"Europe has rowed back on proposed US tariffs next week and introduced a 90-day pause, mirroring the US position.","Europe has rowed back on proposed US tariffs next week and introduced a 90-day pause, mirroring the US position.
+
+European Commission President Ursula von der Leyen said it took note of the latest announcement by President Trump – which paused tariffs on most countries, although China saw an increase to 125% – and wants to give negotiations a chance.
+
+“While finalising the adoption of the EU countermeasures that saw strong support from our Member States, we will put them on hold for 90 days. If negotiations are not satisfactory, our countermeasures will kick in,” according to a statement. Preparatory work on further countermeasures continues.
+
+Amid ongoing trade tensions, energy policies continue to diverge either side of the Atlantic.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,EU tariffs on hold while US cuts highest tariffs on all but China | Finance | H2 View,article,0.08367258735,12,141,142.3668342
+https://www.h2-view.com/story/itm-confirms-edf-8mw-electrolyser-reservation-for-tees-green-hydrogen-project/2123612.article/,true,Reports on a specific real-world event (ITM Power supplying electrolysers) with news-style reporting,ITM confirms EDF 8MW electrolyser reservation for Tees Green Hydrogen project,The Teesside-based green hydrogen project is yet to reach final investment decision (FID) due to delays in finalising government funding.,"ITM Power has confirmed that it will supply 8MW of its PEM electrolysers to phase one of EDF Renewables UK and Hynamics’ Tees Green Hydrogen project.
+
+The UK-based electrolyser manufacturer revealed today (March 27) that a capacity reservation made in July 2024 for four of its 2MW Neptune units was linked to the Teesside-based development.
+
+ITM has now been selected to deliver a plant integration engineering package for the project in Northeast England.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,ITM confirms EDF 8MW electrolyser reservation for Tees Green Hydrogen project | Power | H2 View,article,0.08172117088,11,142,142.3668342
+https://www.h2-view.com/story/sembcorp-forms-green-hydrogen-jv-with-indian-state-owned-oil-and-gas-firm/2124363.article/,true,Reports on a specific corporate action (joint venture formation) in a news-style format,Sembcorp forms green hydrogen JV with Indian state-owned oil and gas firm,Singapore’s Sembcorp has formed a new joint venture (JV) with Indian state-owned oil and gas firm Bharat Petroleum (BPCL) through its subsidiary to explore green hydrogen and renewable energy projects in India.,"Singapore’s Sembcorp has formed a new joint venture (JV) with Indian state-owned oil and gas firm Bharat Petroleum (BPCL) through its subsidiary to explore green hydrogen and renewable energy projects in India.
+
+The JV plans to use Sembcorp’s renewables experience and BPCL’s oil and gas sector knowledge to explore potential projects, including green ammonia production, bunkering and clean energy developments in ports.
+
+Financial terms of the JV have not been disclosed.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,Sembcorp forms green hydrogen JV with Indian state-owned oil and gas firm | Power | H2 View,article,0.08162191366,11,141,142.3668342
+https://www.h2-view.com/story/ewe-to-convert-german-gas-cavern-into-large-scale-hydrogen-storage-site/2123467.article/,true,Reports on a specific real-world event (EWE converting a gas cavern) with news-style reporting,EWE to convert German gas cavern into large-scale hydrogen storage site,"EWE will use its 500m3 salt cavern storage pilot project in Rüdersdorf as a proof of concept for the Huntorf facility, which they plan to begin storing hydrogen in 2027.","Germany’s EWE will convert one of its seven natural gas salt caverns in Huntorf, Germany, into a large-scale hydrogen storage facility.
+
+As part of the Clean Hydrogen Coastline initiative, the converted salt cavern is set to begin storing hydrogen in 2027. Neuman & Esser will supply two hydrogen compressors to enable high-pressure injection and withdrawal of the green fuel.
+
+EWE will use the small-scale 500m3 salt cavern storage project in Rüdersdorf as a proof of concept for the facility in Huntorf, building upon the pilot it completed last December. They plan to scale up 1,000 times to develop a full-size commercial site at Huntorf.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-25,30,EWE to convert German gas cavern into large-scale hydrogen storage site | Technology | H2 View,article,0.08265728593,11,141,142.3668342
+https://www.h2-view.com/story/canadas-next-hydrogen-secures-5m-gov-backed-loan-to-address-going-concern/2124967.article/,true,"Reports on a specific corporate action (loan secured) with financial details, presented in a news-style format.",Canada’s Next Hydrogen secures $5m gov-backed loan to address going concern,"Recent financial reports flagged a going concern, as working capital declined alongside rising cash outflows and heavy reliance on government grants.","Next Hydrogen has secured $5m in working capital debt from Export Development Canada (EDC), aiming to address concerns about its financial viability amid mounting losses.
+
+Recent financial reports flagged a going concern, as working capital declined alongside rising cash outflows and heavy reliance on government grants.
+
+The going concern notices highlighted the company’s dependence on government grants and revenue contracts, casting “significant doubt” about its ability to continue as a going concern.
+
+For the six months ended June 30, 2024, Next logged a net loss of $7.3m with a negative cash flow of $5.1m and working capital of $5.2m. The following quarter saw the loss jump to $11.2m, with working capital down to $2.2m.
+
+In recent months, the firm had attempted to raise $3m through a private placement of unsecured convertible debentures maturing in two years.
+
+Next President and CEO, Raveel Adzaal, said the EDC capital provides the firm with “the opportunity to make a global impact to decarbonise hard-to-abate sectors.”
+
+“The deployment of its innovative electrolyser, combined with Next Hydrogen’s technical expertise and global partners, can position the company as a leader of Canadian innovation on the global stage,” Tushar Handiekar, EDC Group Head and Vice-President, Structured and Project Finance.
+
+It comes as Next looks to commercialise its electrolyser platform based on alkaline technology. In March, it announced a cooperation agreement with an “Asian electrolyser manufacturer.”
+
+Next said it would use the partner’s manufacturing facility in Asia to deliver on “large volume orders” from 2026 while ensuring “continued control” over its intellectual property and electrolyser design.
+
+**Newsletters**
+
+H2 View knows just how much hydrogen news there is to keep on top of. Keep up to date on the latest developments across the industry with our **daily newsletter **that will give you the top five stories of the day, straight to your inbox.
+
+Don’t forget we also have our weekly newsletter which includes a round-up of the past seven days’ hydrogen highlights, including not only news but also interviews, features and analysis.
+
+Sign up for our newsletters here.",www.h2-view.com,2025-04-23,1,Canada’s Next Hydrogen secures $5m gov-backed loan to address going concern | Technology | H2 View,article,0.08735016328,16,157,142.3668342
+https://www.h2-view.com/story/bosch-aviation-technology-reveals-hydrogen-aircraft-engine-concept/2123697.article/,true,Reports on a specific event (Bosch's hydrogen engine concept) in a news-style format,Bosch Aviation Technology reveals hydrogen aircraft engine concept,"The Bosch subsidiary claimed the hydrogen-powered engine concept can deliver 115kW of power, which is within 2% of the original petrol version’s output.","Bosch Aviation Technology has converted a conventional aircraft engine for operation with hydrogen in Vienna, Austria.
+
+The Robert Bosch subsidiary has modified a 1.4 litre Rotax 91 gasoline engine, which is used in a range of light aircraft, to reportedly optimise time, money and simplify regulatory approval.
+
+Over the course of four months, Bosch has adapted the engine to run on hydrogen and tested it on an engine bench. In an online statement, the German engineering firm said the hydrogen-powered version can deliver 115kW of power, a solid output for light aircraft applications.
+
+Bosch has claimed that this is within 2% of the original petrol version and that there’s room to increase the power further with future prototypes.
+
+“Instead of developing an entirely new engine, we opted to modify an established engine design as we anticipate strong demand for this pioneering approach in future customer projects due to the time, cost, and approval advantages,” explained, Christian Grim, General Manager of Bosch General Aviation Technology.
+
+However, hydrogen-powered aviation has struggled to get off the ground, held back by tough challenges around storage, engine durability, refuelling infrastructure, and investment.
+
+The turbulence has claimed players like Apus Zero Emission, while major aviator Airbus hit pause on their hydrogen plans earlier this year.",www.h2-view.com,2025-03-28,27,Bosch Aviation Technology reveals hydrogen aircraft engine concept | Technology | H2 View,article,0.08204167673,11,158,142.3668342
+https://www.h2-view.com/issue/h2-view-issue-60/2120915.article/,true,Reports on a specific event (hydrogen industry issues) with news-style reporting,H2 View – #Issue 60,"Is it only February? The start of 2025 has proven to be rockier than many could have predicted. More job cuts, more scaling back, more ambitions called into question, and the future of clean hydrogen in key markets looking more uncertain. The news pages of this month’s Power Pillar issue...","Is it only February? The start of 2025 has proven to be rockier than many could have predicted. More job cuts, more scaling back, more ambitions called into question, and the future of clean hydrogen in key markets looking more uncertain. The news pages of this month’s Power Pillar issue contain further troubles at technology OEMs; revised rules for the US’ hydrogen tax credits; the suspension of those same tax credits and other hydrogen incentives. We also look into the rhetoric surrounding the use of green hydrogen in Germany’s steel industry, and how support looks likely to decline under its new government.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-03,21,H2 View – #Issue 60 | power pillar issue,article,0.0814904768,5,138,142.3668342
+https://www.h2-view.com/story/eet-hydrogen-signs-mous-equivalent-to-3-3gw-of-low-carbon-hydrogen-demand/2124466.article/,true,Reports on a specific corporate action (signing of MOUs) in a news-like format.,EET Hydrogen signs MOUs equivalent to 3.3GW of low-carbon hydrogen demand,"Though still at the preliminary stage, the offtake agreements already surpass planned capacity for EET Hydrogen’s HPP2.","UK-based hydrogen developer EET Hydrogen has signed preliminary offtake agreements equivalent to 3.3GW of hydrogen production capacity.
+
+The company said it has entered into 10 Memoranda of Understanding (MOU) with over 30 businesses across the industrial, power and transport sectors to potentially supply blue hydrogen produced locally.
+
+At the Stanlow Manufacturing Complex in Ellesmere Port, Cheshire, EET Hydrogen is developing two production plants (HPP1 and HPP2) representing 1.35GW of blue hydrogen production.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,EET Hydrogen signs MOUs equivalent to 3.3GW of low-carbon hydrogen demand | Power | H2 View,article,0.08206109546,11,141,142.3668342
+https://www.h2-view.com/story/hdf-to-retrofit-indonesian-ferries-with-fuel-cells-powered-by-local-hydrogen/2124640.article/,true,Reports on a specific real-world event (partnership to retrofit ferries) with news-style reporting,HDF to retrofit Indonesian ferries with fuel cells powered by local hydrogen,"Under an MOU, the company has partnered with Indonesia’s MoT, state utility PLN, and ferry operator ASDP to explore how green hydrogen can cut emissions across the country’s maritime sector.","France’s HDF Energy has partnered with Indonesia’s Ministry of Transportation (MoT), state utility PLN, and ferry operator ASDP to explore how green hydrogen can cut emissions across the country’s maritime sector.
+
+Under a Memorandum of Understanding (MOU), the partners will conduct a joint feasibility study, backed financially and technically by the International Maritime Organisation (IMO) through its GreenVoygage2050 programme.
+
+The goal is to replace diesel engines on ships, especially ferries, with hydrogen fuel cells, provided by HDF. The project plans to use green hydrogen produced from solar-powered hydrogen plants that HDF is already developing in eastern Indonesia.
+
+ASDP connects Indonesia’s remote islands with its ferry operations. However, the company want to replace its traditional diesel engines and will explore opportunities to convert its fleet and port infrastructure.",www.h2-view.com,2025-04-17,7,HDF to retrofit Indonesian ferries with fuel cells powered by local hydrogen | Technology | H2 View,article,0.08341698666,8,140,142.3668342
+https://www.h2-view.com/story/fortescue-and-cmb-tech-to-build-ammonia-powered-iron-ore-carrier/2124517.article/,true,Reports on a specific corporate partnership and development (building a ship) in a news-style format,Fortescue and Cmb.Tech to build ammonia-powered iron ore carrier,"The partners will deliver the hydrogen-based ammonia dual-fuel 210,000-deadweight-tonne ship by the end of 2026.","Fortescue and CMB.Tech have partnered to develop a hydrogen-based ammonia dual-fuel vessel capable of transporting iron ore from Australia to China and other global markets.
+
+Under the agreement, the 210,000-deadweight-tonne ship will be delivered by the end of 2026.
+
+The vessel is part of a series of large dry bulk carriers ordered by Bocimar – Cmb.Tech’s bulk, coal, and iron ore shipping division – currently under construction at Qingdao Beihai Shipyard.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Fortescue and Cmb.Tech to build ammonia-powered iron ore carrier | Mobility | H2 View,article,0.08176237721,11,141,142.3668342
+https://www.h2-view.com/story/video-technology-challenges-facing-hydrogen-powered-motorsport/2124409.article/,true,"Reports on a specific event (webinar) with a focus on technological challenges, presented in a news-like format.",Video: Technology challenges facing hydrogen-powered motorsport,"Mark Grain, Technical Director at Extreme H discusses the technological challenges faced when putting on a hydrogen-powered motor racing series H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Mark Grain, Technical Director at Extreme H discusses the technological challenges faced when putting on a hydrogen-powered motor racing series H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Video: Technology challenges facing hydrogen-powered motorsport | Video | H2 View,article,0.07994505495,9,140,142.3668342
+https://www.h2-view.com/story/trio-sets-sights-on-zero-loss-liquid-hydrogen-refuelling-station-in-dallas/2124235.article/,true,Reports on a specific real-world event (new hydrogen refuelling station) with news-style reporting,Trio sets sights on ‘zero-loss’ liquid hydrogen refuelling station in Dallas,The station is expected to come online by 2026 and is slated to “eliminate” hydrogen boil-off losses during storage and dispensing.,"Hydrogen refuelling station newcomer Hyroad Energy has partnered with Bosch Rexroth and GenH2 to develop what they say will be the US’ first “zero-loss” liquid hydrogen refuelling station in Texas.
+
+Under a new partnership, the trio will integrate Bosch Rexroth’s liquid hydrogen cryopump technology and GenH2’s controlled storage systems into Hyroad’s first refuelling station located in Dallas.
+
+The station is expected to come online by 2026 and is slated to “eliminate” hydrogen boil-off losses during storage and dispensing.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Trio sets sights on ‘zero-loss’ liquid hydrogen refuelling station in Dallas | Technology | H2 View,article,0.08213112914,11,141,142.3668342
+https://www.h2-view.com/feature/column-clean-hydrogen-deals-require-flexibility-not-just-take-or-pay/2124576.article/,true,Reports on a specific topic (hydrogen deals) with news-style reporting,Clean hydrogen deals require flexibility – not just take or pay,"Both hydrogen suppliers and offtakers must be prepared to accept the inherent risks of an emerging market and allocate risk appropriately to develop a solid foundational relationship if the hydrogen market is to flourish, says Jennifer Smith, Associate in the Energy & Renewables team...","To support the UK Government’s target of achieving 10GW of low-carbon hydrogen production capacity by 2030, the Net Zero Hydrogen Fund was introduced to provide upfront capital funding, while the Hydrogen Business Model was launched to offer revenue support. Both schemes are currently limited to green hydrogen suppliers to encourage low-carbon hydrogen production projects.
+
+However, as with any emerging market, suppliers are grappling with legal and practical uncertainties, including establishing a supplier-offtaker relationship that can successfully navigate unique scenarios across the hydrogen supply chain.
+
+The hydrogen offtake agreements are being introduced to regulate the sale, purchase, storage and supply of green hydrogen in the absence of widely accepted market practices. While each offtake agreement is likely to initially vary project-to-project at this early stage, broadly we expect to see them deal with the same key issues.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Column: Clean hydrogen deals require flexibility – not just take or pay | Columnists | H2 View,article,0.08387464147,7,139,142.3668342
+https://www.h2-view.com/story/oman-and-netherlands-advance-liquid-hydrogen-trading-plans/2124643.article/,true,Reports on a specific real-world event (agreement between Oman and Netherlands) with news-style reporting,Oman and Netherlands advance liquid hydrogen trading plans,Oman will look to export liquid hydrogen from its Port of Duqm to the Port of Amsterdam for use in the Netherlands and Germany.,"Oman and the Netherlands have signed a suite of agreements to solidify plans for a liquid hydrogen trade corridor between the two nations.
+
+Under a joint development agreement (JDA), Oman will look to export liquid hydrogen from its Port of Duqm to the Port of Amsterdam for use in the Netherlands and Germany.
+
+State-owned Hydrogen Oman (Hydrom) will oversee the project’s alignment with the Sultanate’s wider hydrogen plans, with OQ Group expected to develop a liquid hydrogen terminal in Duqm.
+
+Hydrogen would be shipped using cryogenic technologies developed by Ecolog.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Oman and Netherlands advance liquid hydrogen trading plans | Power | H2 View,article,0.08258126235,12,141,142.3668342
+https://www.h2-view.com/story/sierra-northern-railway-completes-hydrogen-powered-locomotive-testing-in-california/2124332.article/,true,Reports on a specific event (locomotive testing) with factual details.,Sierra Northern Railway completes hydrogen-powered locomotive testing in California,"Backed by a $4m grant, the locomotive is powered by hydrogen fuel cells and batteries and will be operated along short lines in the US.","Sierra Northern Railway (Sera) has completed testing a four-axle hydrogen-fuelled, zero-emissions switching locomotive.
+
+Undertaken in West Sacramento, California, last month, the testing was backed by a $4m grant from the California Energy Commission (CEC) which funded the design, integration and demonstration.
+
+The ‘switcher’ will be powered by hydrogen fuel cells and batteries for use in rail yards to move freight cars. Sera has stated the demonstration validates the locomotive’s use for short lines – key parts of the freight network used for local deliveries.
+
+By the end of 2027, Sera will build three more hydrogen locomotives using nearly $20m in new funding.",www.h2-view.com,2025-04-14,10,Sierra Northern Railway completes hydrogen-powered locomotive testing in California | Mobility | H2 View,article,0.08320656174,12,141,142.3668342
+https://www.h2-view.com/story/hy2gen-to-supply-hydrogen-based-ammonia-to-local-mining-explosives-manufacturer/2123258.article/,true,Reports on a specific business partnership and future production plans.,Hy2Gen to supply hydrogen-based ammonia to local mining explosives manufacturer,"Hy2Gen’s CEO Cyril Dufau-Sansot confirmed a partnership with a major Québec mining explosives manufacturer, potentially securing offtake for its renewable ammonia.","A “major mining explosives manufacturer” in Québec could offtake green hydrogen-based ammonia from Hy2Gen’s Project Courant plant in Canada.
+
+The CEO, Cyril Dufau-Sansot, confirmed to H2 View that the unnamed partner will locally transform green ammonia into ammonium nitrate, the main feedstock of mining explosives.
+
+The initiative is set to begin in 2027 and green ammonia production to start in 2030, boasting 300MW of electrolyser capacity. Last year, Hy2Gen was awarded 307MW of electricity to produce 230,000 tonnes of green ammonia per year at the facility.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Hy2Gen to supply hydrogen-based ammonia to local mining explosives manufacturer | Power | H2 View,article,0.08110632739,7,141,142.3668342
+https://www.h2-view.com/story/video-fuel-cells-vs-internal-combustion-efficiency/2124416.article/,true,Reports on a specific topic (fuel cell efficiency) discussed in a webinar.,Video: Fuel cells vs internal combustion: efficiency,"Tim Burnhope, Group Director – Special Projects at JCB discusses the efficiency of hydrogen to power in the firm’s internal combustion engine (ICE) in comparison to fuel cells on H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Tim Burnhope, Group Director – Special Projects at JCB discusses the efficiency for hydrogen to power in their internal combustion engine (ICE) in comparison to fuel cells on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+**2025 webinar programme**
+
+**gas**world.TV is our exclusive platform for webinars and digital events, our webinars showcase the industries hot topics and key trends in the industrial gas sector, bringing discussion, insights, and debate directly to your workspace across the world.
+
+The 2025 webinar programme is now up, so get in touch and get involved today.
+
+To view the whole programme, visit https://gasworld.tv/2025-webinar-programme/. If you’re interested in speaking on one of our upcoming webinars contact [email protected] .",www.h2-view.com,2025-04-23,1,Video: Fuel cells vs internal combustion: efficiency | Video | H2 View,article,0.07907671847,6,149,142.3668342
+https://www.h2-view.com/story/serco-to-trial-rux-energys-hydrogen-sponge-storage-solution-for-marine-use/2123637.article/,true,Reports on a specific event (Serco to trial hydrogen storage) in a news-like format.,Serco to trial Rux Energy’s ‘hydrogen sponge’ storage solution for marine use,"Rux’s storage solution uses a nanoporous material which works like a sponge, soaking up hydrogen inside storage tanks and increasing the density.","British multinational Serco is set to trial Rux Energy’s alternative hydrogen storage and distribution technology in port environments to support cleaner fuel solutions for workboat operations.
+
+Rux’s storage solution uses a nanoporous material which works like a sponge, soaking up hydrogen inside storage tanks and increasing the density. This makes the hydrogen more compact so it can be stored safely at lower pressures and temperatures, potentially improving efficiency, safety and costs.
+
+Under a Memorandum of Understanding (MOU) and supported with funding from the Connected Places Catapult, the two companies will explore the feasibility and infrastructure needs of a localised hydrogen supply chain for maritime application.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-27,28,Serco to trial Rux Energy’s ‘hydrogen sponge’ storage solution for marine use | Technology | H2 View,article,0.0824641689,7,140,142.3668342
+https://www.h2-view.com/issue/h2-view-issue-61/2122358.article/,false,"This is an introduction to a magazine issue, not a news article reporting a specific event.",H2 View – Issue #61,"Welcome to our March issue on fuel cells and what a few weeks we have had. This past month has given ample reason to both celebrate and reel. It feels as if we are at peak complexity in hydrogen right now, with successes across geographies and the value chain, but...","Welcome to our March issue on fuel cells and what a few weeks we have had. This past month has given ample reason to both celebrate and reel. It feels as if we are at peak complexity in hydrogen right now, with successes across geographies and the value chain, but also high-level retrenchment in various areas.
+
+For this issue, we get to grips with the uncertain and unstable landscape in which hydrogen fuel cells now find themselves – characterised by rising ambitions for high-value products and wider deployment, yet a narrowing pool of end-users. This, combined with increasing political uncertainty and limited investor confidence, has delivered a road ahead that’s anything but straightforward.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-23,1,H2 View – Issue #61 | increasing political uncertainty,article,0.08214559496,6,138,142.3668342
+https://www.h2-view.com/story/green-hydrogen-key-to-eu-uae-free-trade-pact/2124463.article/,true,Reports on a specific event (EU-UAE free trade talks) in a news-like format,Green hydrogen key to EU-UAE free trade pact,"Green hydrogen, renewable energy and critical raw materials are set to be key topics in EU-UAE free trade talks which are now underway.","Green hydrogen, renewable energy and critical raw materials are set to be key topics in EU-UAE free trade talks which are now underway.
+
+European Commission President Ursula von der Leyen and UAE President Sheikh Mohamed bin Zayed Al Nahyan have agreed to launch negotiations following a phone call on Thursday (10 April).
+
+“This marks a positive step forward in EU–UAE relations and, alongside the negotiation of broader Strategic Partnership Agreements, can serve as a catalyst for stronger ties between the EU and the Gulf Cooperation Council (GCC),” she said.
+
+Commissioner Maroš Šefčovič** **will soon return to the UAE to take the talks forward.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-11,13,Green hydrogen key to EU-UAE free trade pact | Policy | H2 View,article,0.08239710947,8,140,142.3668342
+https://www.h2-view.com/story/bosch-treads-cautiously-on-electrolyser-scale-up-tying-growth-to-orders/2123773.article/,true,Reports on a specific corporate action (Bosch's electrolyser scale-up) in a news-like format.,"Bosch treads cautiously on electrolyser scale-up, tying growth to orders","Carola Ruse, Head of Business Unit Electrolyser Solutions tells H2 View that Bosch will expand electrolyser manufacturing capacity step-by-step in response to confirmed orders, as it eyes a flexible, regionalised production strategy – including possible manufacturing in China.","Bosch will expand electrolyser manufacturing capacity step-by-step in response to confirmed orders, as it eyes a flexible, regionalised production strategy – including possible manufacturing in China.
+
+Last week, the German OEM announced 100MW in orders for its 1.25MW PEM Hybrion electrolyser stacks, set to be manufactured at its Bamberg facility.
+
+Without specifying a total capacity, Carola Ruse, Bosch’s Head of Business Unit Electrolyser Solutions, told H2 View that the company can currently meet the initial 100MW, with flexibility for more through shift changes.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,"Bosch treads cautiously on electrolyser scale-up, tying growth to orders | Interviews | H2 View",article,0.0810362099,7,141,142.3668342
+https://www.h2-view.com/story/hyundai-plans-waste-to-hydrogen-and-refuelling-station-project-in-indonesia/2124590.article/,true,Reports on a specific real-world event (Hyundai's project) with news-style reporting,Hyundai plans waste-to-hydrogen and refuelling station project in Indonesia,The project will convert biogas sourced from the Sarimukti landfill in West Java into hydrogen using Hyundai Rotem’s SMR technology.,"Hyundai Motor Group will establish an overseas waste-to-hydrogen project in West Java, Indonesia, in collaboration with the nation’s state-owned energy company Pertamina and local government bodies.
+
+The initiative will convert biogas sourced from the Sarimukti landfill, which processes about 1,500 tonnes of waste daily, into hydrogen using Hyundai Rotem’s steam methane reformer (SMR) technology.
+
+Using the SMR process, Hyundai Rotem’s Hy-Green can reportedly produce up to 640kg of high-purity hydrogen per day from natural gas or, in this case, biogas.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Hyundai plans waste-to-hydrogen and refuelling station project in Indonesia | Technology | H2 View,article,0.08207509027,11,141,142.3668342
+https://www.h2-view.com/story/convicted-hydrogen-truck-founder-trevor-milton-claims-trump-has-pardoned-him/2123683.article/,true,Reports on a specific real-world event (Trump pardoning Milton) with news-style reporting,UPDATED: Trump pardons hydrogen truck founder Trevor Milton who was convicted of fraud,"Speaking to reporters, Trump confirmed the pardon, saying it was recommended by “many people.”","US President Donald Trump has pardoned Trevor Milton, the founder of the bankrupt electric and hydrogen truck manufacturer Nikola, who was convicted of fraud.
+
+In 2023, Milton was found guilty of lying to investors about Nikola’s technology and sentenced to four years in prison.
+
+“Today I was issued a full and unconditional pardon by Donald Trump himself,” Milton said in an Instagram post. “He called me personally to tell me.”
+
+Speaking to reporters, Trump confirmed the pardon, saying it was recommended by “many people.”
+
+Milton’s conviction followed a damning Hindenburg Research report questioning his past business dealings and the technology behind Nikola’s hydrogen trucks.
+
+A key accusation was that a promotional video released in 2018 for the hydrogen-powered Nikola One concept truck, which showed the semi-truck cruising along a road at high speed, was an elaborate ruse.
+
+Hindenburg claimed that Nikola had towed the truck to the top of a hill on a remote stretch of road and simply filmed it rolling down the hill. Nikola was forced to admit the truck was indeed ‘in motion’ through such means while countering that it never directly said the truck was using its own powertrain.
+
+Milton consistently denied the allegations.
+
+In an Instagram video, Milton declared he was “free.”
+
+Last month, Nikola filed for Chapter 11 bankruptcy after funding efforts failed.
+
+**When darkness descended: Three weeks that rocked Nikola Corporation**
+
+*It is easy to fall from grace, especially in the public eye. The hard part is to earn respect and keep it. That’s the challenge facing Nikola Corporation, particularly since the departure of its founder and former Chairman Trevor Milton.*
+
+*The Arizona-based company has famously enjoyed a somewhat meteoric rise to the forefront of the heavy-duty trucking sector and more importantly, the clean-fuelled heavy-duty trucking movement. From a basement-based start-up it has emerged into one of the most talked about vehicle manufacturers of the moment, with a clear objective to remove the commercial truck from the carbon equation.*
+
+*But it endured a tumultuous three weeks since a high-profile ‘research report’ made a series of extensive allegations against it in a savage attack on 10th September (2020), many of which claimed that it has no working prototypes…*
+
+Click here to keep reading.",www.h2-view.com,2025-03-31,24,UPDATED: Trump pardons hydrogen truck founder Trevor Milton who was convicted of fraud | Mobility | H2 View,article,0.08859180957,18,158,142.3668342
+https://www.h2-view.com/feature/hydrogen-aviations-outlook-a-long-runway-to-commercial-viability/2123945.article/,true,Reports on a specific topic (hydrogen aviation) with details on recent developments and company actions.,Hydrogen aviation’s outlook: a long runway to commercial viability,Critics say efficiency concerns make hydrogen in aviation unviable. Proponents say it will support a niche mid-range market where batteries and sustainable aviation fuels (SAF) cannot. We speak to ZeroAvia and H2Fly about the state of play in aviation and why they’re still confident about...,"There’s been a lot of noise surrounding hydrogen aviation recently. Not the excitement heard in the early 2020s, but instead increasingly loud questions about the energy carrier’s future in flight.
+
+While the collapse of US aviator Universal Hydrogen in July 2024 and the insolvency of German start-up Apus Zero Emission in March raised eyebrows, it was Airbus’ move to halt its commercial hydrogen aircraft plans that fuelled broader conversations.
+
+In February, the French aerospace firm said it would delay developing commercial hydrogen-powered aircraft beyond its original target of 2035 – with no new date officially revealed.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,Hydrogen aviation’s outlook: a long runway to commercial viability | Mobility | H2 View,article,0.08131905109,7,140,142.3668342
+https://www.h2-view.com/story/france-backs-gen-hy-with-nearly-e100m-to-build-first-aem-electrolyser-factory/2124842.article/,true,Reports on a specific event (French government funding) in a news-like format.,France backs Gen-Hy with nearly €100m to build first AEM electrolyser factory,"Gen-Hy has already broken ground on the Allenjoie facility, which will produce 350 AEM electrolyser units, each ranging from 100kW to 2MW in capacity when it hits full scale.","The French Government has approved €99.84m ($133.5m) in public funding for Gen-Hy to construct a manufacturing site for anion exchange membrane (AEM) electrolysers.
+
+The public funding agreement was signed with Bpifrance to develop France’s first AEM electrolyser factory in the Bourgogne-Franche-Comté region.
+
+Gen-Hy, backed by the Eiffage Group and Saint-Gobain, has already broken ground on the Allenjoie facility and is expected to be operational by Q1 2026. Once at full-scale, the facility will produce 350 AEM electrolyser units, each ranging from 100kW to 2MW in capacity.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,France backs Gen-Hy with nearly €100m to build first AEM electrolyser factory | Technology,article,0.08231089934,11,141,142.3668342
+https://www.h2-view.com/story/subsidy-gaps-leave-green-hydrogen-sidelined-in-heating-rail-and-road-sectors-aurora/2123708.article/,true,Reports on a specific topic (green hydrogen) with analysis and findings from a research study.,"Subsidy gaps leave green hydrogen sidelined in heating, rail and road sectors: Aurora","Aurora Energy Research said with high costs, weak policy, and a lack of infrastructure, green hydrogen will play “little-to-no” role in the heating, rail, and road transport sectors.","Renewable hydrogen has ‘little-to-no industry-wide driver in the near term’ for the heating, rail and road transport sectors, according to a study from Aurora Energy Research.
+
+Analysing different demand scenarios across Germany, Spain, Sweden and the UK, Aurora found that strict mandates and penalties are set to drive uptake in green hydrogen, particularly in the aviation and maritime sectors.
+
+Early demand will be led by hydrogen feedstocks like ammonia, methanol and refinery use, alongside green steel – though most will depend heavily on subsidies rather than policy mandates.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,"Subsidy gaps leave green hydrogen sidelined in heating, rail and road sectors: Aurora | Policy | H2 View",article,0.08138513537,7,140,142.3668342
+https://www.h2-view.com/story/video-gas-vessel-production-temperature-ranges-and-safety-standards/2124061.article/,true,"The article is an advertisement for a webinar, not a news report.",Video: Gas Vessel Production: temperature ranges and safety standards,"Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses their certified temperature range and their safety factors exceeding current industry requirements on H2 View’s In Conversation with Gas Vessel Production webinar.","Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses their certified temperature range and their safety factors exceeding current industry requirements on H2 View’s *In Conversation with Gas Vessel Production* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: Gas Vessel Production: temperature ranges and safety standards | Video | H2 View,article,0.08009230596,9,140,142.3668342
+https://www.h2-view.com/story/video-having-processes-in-place-builds-confidence-in-the-innovators/2124059.article/,true,Reports on a specific discussion from a webinar.,Video: “Having processes in place builds confidence in the innovators”,"Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) and Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the importance of processes when it comes to regulatory and approval procedures on H2 View’s In Conversation with Gas Vessel Production webinar.","Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) and Stavros Niotis, Chief Sustainability Officer at Prime Marine discusses the importance of processes when it comes to regulatory and approval procedures on H2 View’s *In Conversation with Gas Vessel Production* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: “Having processes in place builds confidence in the innovators” | Video,article,0.0803199865,9,140,142.3668342
+https://www.h2-view.com/story/lucid-picks-up-nikola-corporation-assets-but-excludes-hydrogen-truck-tech/2124475.article/,true,Reports on a specific corporate action (Lucid acquiring Nikola assets) in a news-style format.,"Lucid picks up Nikola Corporation assets, but excludes hydrogen truck tech",The US Bankruptcy Court for the District of Delaware held an auction for the company’s assets after Nikola filed for Chapter 11 bankruptcy in February.,"Lucid Group is set to acquire Nikola Corporation’s Arizona-based facilities and assets following bankruptcy, but the deal excludes any technology related to Nikola’s hydrogen fuel cell trucks.
+
+Lucid will take over Nikola’s former Coolidge manufacturing facility and its Pheonix facility, which were previously used as the company’s headquarters and product development centre. Furthermore, the company plans to offer employment to more than 300 former Nikola employees.
+
+Nikola filed for Chapter 11 bankruptcy earlier this year with around $47m in cash on hand. On April 10, the US Bankruptcy Court for the District of Delaware held an auction for the company’s assets.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,"Lucid picks up Nikola Corporation assets, but excludes hydrogen truck tech | Mobility | H2 View",article,0.08306990796,11,142,142.3668342
+https://www.h2-view.com/story/spain-confirms-e1-22bn-for-2-3gw-of-green-hydrogen-valley-projects/2124095.article/,true,Reports on a specific real-world event (funding approval) with news-style reporting,Spain confirms €1.22bn for 2.3GW of green hydrogen valley projects,"The Institute for the Diversification and Saving of Energy (IDAE) published the seven projects that would be funded by its H2 Valleys programme, which aims to bolster domestic production and use.","Spain has approved €1.22bn ($1.34bn) in funding for 2.3GW worth of green hydrogen hub projects in Aragon, Andalusia, Castilla y León and Galicia.
+
+The Institute for the Diversification and Saving of Energy (IDAE) today (April 4) published the seven projects that would be funded by its H2 Valleys programme, which aims to bolster domestic production and use.
+
+Madrid-headquartered solar firm RIC Energy secured €81.4m ($89.8m) for its 220MW Compostilla Green, SAF and hydrogen plant in Castilla y León, where it plans to produce green hydrogen which will be combined with CO2 captured from biomass operations to produce sustainable aviation fuels (SAF).
+
+€179.99m ($198.6m) was granted for a 415.2MW development under the name of Leon Green Hydrogen Valley in La Robla. It remains unclear which project this €179.99m award refers to.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Spain confirms €1.22bn for 2.3GW of green hydrogen valley projects | Policy,article,0.08396523545,12,141,142.3668342
+https://www.h2-view.com/story/analysis-could-germanys-hydrogen-pragmatism-force-a-recalibration-in-brussels/2124526.article/,true,Reports on a specific political/economic development (Germany's hydrogen policy) with news-style reporting,Analysis: Could Germany’s hydrogen pragmatism force a recalibration in Brussels?,"“Recent calls for technology neutrality in hydrogen policy, including the German coalition’s plans to adopt an ‘all hydrogen colours’ approach, would risk diluting the policies that have been adopted over the past two years.”","Germany’s next coalition government has pledged to use “all hydrogen colours” during the early ramp-up of its hydrogen economy – a move that could reshape EU policy debates currently dominated by green-only targets.
+
+The move echoes calls from trade bodies to loosen strict EU rules on green hydrogen after ‘reality check’ reports described the bloc’s green hydrogen production and import targets as “unrealistic.”
+
+So far, there have been few signs of the EU shifting its focus away from green. However, with Germany being the EU’s largest economy – with the biggest share of seats in the European Parliament – that could change.
+
+The coalition’s vows to shift towards a “pragmatic” approach on hydrogen – along with continued support for imports and its 9,000km hydrogen core network (HCN) – has been met with praise from one of the bodies behind those calls for a tech-agnostic approach.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Analysis: Could Germany’s hydrogen pragmatism force a recalibration in Brussels? | Policy | H2 View,article,0.08304841811,8,141,142.3668342
+https://www.h2-view.com/story/gasworld-intelligence-launches-atom-delivering-a-new-era-for-industrial-gas-market-intelligence/2123484.article/,true,Reports on a specific event (launch of a platform) in a news-like format.,gasworld Intelligence launches Atom – delivering a new era for industrial gas market intelligence,"gasworld Intelligence has officially launched Atom, a powerful new data intelligence platform set to transform how the global industrial gases sector accesses and uses market intelligence.","**gas**world Intelligence has officially launched Atom, a powerful new data intelligence platform set to transform how the global industrial gases sector accesses and uses market intelligence.
+
+Unveiled to an enthusiastic audience at last week’s European CO2 Summit 2025 in Rotterdam, Atom combines forecasted analytics, interactive tools, and deep sector expertise to give users a sharper, faster, and more strategic view of the market. The initial release focuses on CO2, with more gases, wider data, and more functionality to follow.
+
+“This is an incredibly exciting launch, demonstrating not only our investment in the future of global industrial gas intelligence but our commitment to unlocking and delivering added value to the industry,” said Rob Cockerill, Global Content Director at **gas**world Global Insights (GWGI).
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,gasworld Intelligence launches Atom – delivering a new era for industrial gas market intelligence | Technology | H2 View,article,0.0846616112,11,143,142.3668342
+https://www.h2-view.com/story/wrightbus-commits-5m-to-develop-1000km-range-hydrogen-coach-by-2026/2124572.article/,true,Reports on a specific corporate action (Wrightbus investment) in a news-like format.,"Wrightbus commits £5m to develop 1,000km-range hydrogen coach by 2026","The hydrogen-powered coach is expected to be able to travel up to 1,000km on a single refuel to “rival diesel coaches” in range and efficiency.","Ballymena-based Wrightbus has committed £5m ($6.6m) to develop a hydrogen-powered coach that could be released within the next 18 months.
+
+The Northern Irish bus maker announced the plans as part of a £25m ($33.1m) investment programme to further develop its zero-emission vehicles.
+
+The hydrogen-powered coach is expected to be able to travel up to 1,000km on a single refuel to “rival diesel coaches” in range and efficiency.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,"Wrightbus commits £5m to develop 1,000km-range hydrogen coach by 2026 | Mobility",article,0.08149256668,11,141,142.3668342
+https://www.h2-view.com/story/modern-hydrogen-says-us-demand-is-holding-strong-despite-trump-era-uncertainty/2124697.article/,true,Reports on a specific event (company's performance) in a news-like format,Modern Hydrogen says US demand is holding strong despite Trump-era uncertainty,"The methane pyrolysis firm says its subsidy-free model and modular technology are grabbing strong US demand, even as others look overseas.","Methane pyrolysis firm Modern Hydrogen says its business model is built to withstand federal policy swings, as clean energy firms navigate growing uncertainty in the US hydrogen market.
+
+Despite funding pauses and looming shifts under the second Trump administration, the Washington state-based company told H2 View it’s experiencing no slowdown in customer demand.
+
+“The changes at the federal level have had remarkably little impact on our customers,” said Kai Moncino, Senior Manager of Product and Strategy.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,Modern Hydrogen says US demand is holding strong despite Trump-era uncertainty | Interviews | H2 View,article,0.0816189718,7,142,142.3668342
+https://www.h2-view.com/story/air-liquide-and-shenergy-open-first-300-bar-hydrogen-filling-centre-in-china/2123849.article/,true,Reports on a specific event (opening of a hydrogen filling center) in a news-like format.,Air Liquide and Shenergy open ‘first’ 300-bar hydrogen filling centre in China,"With an initial filling capacity of 12 tonnes per day, the station will be capable of supplying up to 12 hydrogen refuelling stations supporting medium and heavy-duty truck operations.","Air Liquide and Shenergy have inaugurated what they claim is China’s first 300-bar Type II hydrogen filling centre.
+
+Located at the Shanghai Chemical Industry Park (SCIP), the Shanghai Hydrogen Energy Supply Basin (Alshsn) has been backed with $13.8m in investment to ensure its development.
+
+With an initial filling capacity of 12 tonnes per day, the station will be capable of supplying up to 12 hydrogen refuelling stations, supporting the deployment of medium- and heavy-duty hydrogen-powered trucks.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Air Liquide and Shenergy open ‘first’ 300-bar hydrogen filling centre in China | Technology,article,0.08152752737,11,141,142.3668342
+https://www.h2-view.com/story/nel-shareholders-approve-move-to-increase-share-capital/2124483.article/,true,Reports on a specific corporate action (shareholder approval) in a news-like format.,Nel shareholders approve move to increase share capital,"An additional 36.8 million shares can now be issued to fund general corporate purposes, with a further 3.68 million reserved for Nel’s employee share option programme.","Nel ASA shareholders have approved a motion authorising the board to increase the company’s share capital by up to NOK 36.77m ($8m).
+
+The additional 36.8m million shares can now be issued, with the income intended to be used to fund general corporate purposes. Another 3.68m shares can be issued as part of the electrolyser maker’s employee share option programme.
+
+The board has also received approval to buy back up to 9% of the company’s shares.
+
+Nel added that shares may be acquired at a price share of a minimum of NOK 0.2 ($0.02) per share and a maximum of NOK 20 ($1.85) per share.",www.h2-view.com,2025-04-11,13,Nel shareholders approve move to increase share capital | Technology | H2 View,article,0.08236120871,12,141,142.3668342
+https://www.h2-view.com/story/inoxap-commissions-first-green-hydrogen-plant-for-indian-float-glassmaking/2123703.article/,true,Reports on a specific real-world event (commissioning of a green hydrogen plant) with news-style reporting,InoxAP commissions first green hydrogen plant for Indian float glassmaking,"It comes as InoxAP’s first green hydrogen plant, as well as the “first-ever” for the Indian float glass sector.","Inox Air Products (InoxAP) has commissioned the first phase of a 190-tonne-per-year green hydrogen plant at a greenfield float glass facility in Rajasthan, India.
+
+The plant at Asahi India Glass’ (AIS) facility in Soniyana can currently produce 95 tonnes of hydrogen per year – which will be used as a process gas in AIS’ float glass production under a 20-year offtake agreement.
+
+Hydrogen is used to provide an atmosphere of 5-10% in nitrogen for float glass processes.
+
+Once at full capacity, it is expected to reduce up to 1,250 tonnes of annual CO2 emissions from the facility.
+
+The electrolyser system is using solar power to produce the hydrogen. H2 View has reached out to InoxAP for confirmation on the technology used.
+
+According to InoxAP Managing Director, Siddharth Jain, it comes as the company’s first green hydrogen plant, as well as the “first-ever” for the Indian float glass sector.
+
+“We are delighted that our green hydrogen journey is underway with AIS,” he said.
+
+For AIS, it comes as part of the glassmakers’ plans to produce 94% of its Soniyana facility’s power requirements from green and sustainable energy.
+
+InoxAP has not revealed when the plant will be scaled up to full capacity. H2 View has reached out for confirmation.
+
+**Consumer subsidies key to green hydrogen success, says INOXAP boss**",www.h2-view.com,2025-03-31,24,InoxAP commissions first green hydrogen plant for Indian float glassmaking | Power | H2 View,article,0.08655620508,18,158,142.3668342
+https://www.h2-view.com/story/europe-to-invest-e12bn-in-central-asia-for-clean-energy-projects/2124040.article/,true,Reports on a specific real-world event (EU investment) with news-style reporting,Europe to invest €12bn in central Asia for clean energy projects,European Commission President Ursula von der Leyen has unveiled a €12bn clean energy package from the EU and urged central Asia to capitalise on its clean energy and raw materials potential.,"European Commission President Ursula von der Leyen has unveiled a €12bn clean energy package from the EU and urged central Asia to capitalise on its clean energy and raw materials potential.
+
+Speaking at the plenary session of the first EU-Central Asia Summit, she said, “This region aims to be a clean energy hub: wind in Kazakhstan, solar in Uzbekistan and Turkmenistan, hydro in Tajikistan and Kyrgyzstan. And geothermal across the region. You could produce enough clean energy for your economy and for export. You could turn part of this energy into clean hydrogen.”
+
+The announced €12bn Global Gateway Investment Package will kickstart a new pipeline of projects for Central Asia, while a new Investors Forum will take place in Uzbekistan this year to move things forward.
+
+The region is also well placed to benefit from abundant critical raw materials, she added, noting it has 40% of the global reserves of manganese, as well as lithium and graphite.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Europe to invest €12bn in central Asia for clean energy projects | Finance,article,0.0845784717,12,141,142.3668342
+https://www.h2-view.com/story/insanity-fuels-financier-shaken-by-us-hydrogen-u-turn-and-looks-to-europe/2124199.article/,true,Reports on a specific event (US policy change) with news-style reporting,‘Insanity’: fuels financier shaken by potential US hydrogen U-turn and looks to Europe,“I’m going to be doing a lot of work in the UK/Europe in the coming months because we want to work on projects that are actually supported by governments.”,"The US banker credited with establishing clean energy debt financing through bonds has said he will be looking to the EU and UK for business due to the policy uncertainty unfolding in the US.
+
+John May, Managing Director at investment bank Hamilton Clark Sustainable Capital, told H2 View’s finance webinar, “The Trump administration has thrown a tremendous amount of instability and risk into everything in sustainable fuels and chemicals.”
+
+May also referenced reports that the US Department of Energy (DOE) may move to axe funding for regional clean hydrogen hub (H2Hub) developments in Democratic-voting states and described the landscape for investment as “insanity.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,‘Insanity’: fuels financier shaken by potential US hydrogen U-turn and looks to Europe | Policy | H2 View,article,0.08188246188,7,141,142.3668342
+https://www.h2-view.com/story/ip-gruppo-api-set-to-commission-4mw-electrolyser-at-sarpom-refinery/2124988.article/,true,Reports on a specific corporate action (commissioning of an electrolyser) with factual details.,IP Gruppo API set to commission 4MW electrolyser at Sarpom refinery,The electrolyser will be installed in a decommissioned area of the refinery and is expected to produce at least 167 tonnes of green hydrogen annually to displace some of the refinery’s current fossil-based hydrogen use.,"Italian oil and gas firm IP Gruppo API is set to commission a 4MW PEM electrolyser at its Sarpom refinery in Trecate within weeks, aiming to displace fossil-based hydrogen in its operations.
+
+API selected IMI’s electrolyser for its green hydrogen project, and after factory testing of the PEM system was completed in December, the system is due to be delivered and commissioned in H1 2025.
+
+The electrolyser will be installed in a decommissioned area of the refinery, previously used for hydrocarbon storage and is expected to produce at least 167 tonnes of green hydrogen annually to displace some of the refinery’s current fossil-based hydrogen use.
+
+IMI says its systems use insulated gate bipolar transistors switching technology to improve their flexibility with fluctuating renewables inputs.
+
+EMEA President of Process Automation at IMI, Giuseppe Buscemi, said the project would showcase the “power” and “versatility” of the firm’s electrolysers.
+
+A new 7MW solar installation will power the electrolyser.
+
+The project is funded by €16.8m from the Piedmont Region, through Italy’s National Recovery and Resilience Plan (PNNR), and is hoped to form the heart of a hydrogen valley in the Piedmont and Lombardy regions.
+
+**Webinars**** **
+
+H2 View’s webinars platform is an interactive space for specialty talks on the latest hot topics and key trends, given by influential industry figures and authorities.
+
+With the help of an actively engaged audience, there is opportunity for a collaborative Q&A session with discussions, debates and live feedback.
+
+All of H2 View’s previous webinars are available on-demand to subscribers. You can view H2 View’s 2025 webinar programme here.",www.h2-view.com,2025-04-23,1,IP Gruppo API set to commission 4MW electrolyser at Sarpom refinery | Power | H2 View,article,0.08396668165,14,158,142.3668342
+https://www.h2-view.com/story/air-products-downgradedas-key-clean-hydrogen-projects-carry-elevated-risk/2124628.article/,true,Reports on a specific event (downgrading of Air Products shares) in a news-like format.,Air Products downgraded as key clean hydrogen projects ‘carry elevated risk’,"The downgrade will come as a blow to the industrial gas major’s new management, which took over the firm earlier this year, vowing to de-risk the company’s approach to clean hydrogen.","Bank of America has downgraded shares in Air Products to underperform amid heightened uncertainty around the financial viability of three major clean hydrogen projects.
+
+The downgrade will come as a blow to the industrial gas major’s new management, which took over the firm earlier this year, vowing to de-risk the company’s approach to clean hydrogen.
+
+The Bank views the financial viability and timing of the 2.2GW NEOM green hydrogen plant and two blue hydrogen projects in Louisiana and Alberta as particularly risky.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Air Products downgraded as key clean hydrogen projects ‘carry elevated risk’ | Power | H2 View,article,0.08211680111,11,141,142.3668342
+https://www.h2-view.com/story/amsl-aero-adopts-formula-1-cooling-tech-to-boost-hydrogen-evtol-range/2123659.article/,true,Reports on a specific event (Amsl Aero adopting Formula 1 cooling tech) in a news-style format.,Amsl Aero adopts Formula 1 cooling tech to boost hydrogen eVTOL range,Conflux Technology’s heat transfer system used in F1 racing will cool the hydrogen-powered Vertiia drone’s fuel cells.,"Australian aerospace company Amsl Aero will integrate engine cooling technology used in Formula 1 racing to enable longer-range hydrogen-powered drone operations.
+
+Conflux Technology’s heat transfer technology will cool hydrogen fuel cells used to power electric vertical take-off and landing (eVTOL) aircraft, Vertiia, which can reportedly cruise at speeds of 300km/h.
+
+“In Vertiia, we are building a hydrogen-electric aircraft that flies record-breaking distances at Formula 1 speeds,” Chris Smallhorn, Asml Aero Chairman said.
+
+The project has completed its first phase, developing three lightweight, compact heat exchanger concepts, and will now move to phase two – optimising and building a full proof-of-concept for integration into Vertiia’s hydrogen fuel cell system.
+
+Conflux’s cooling solution has been optimised for the intense heat loads of Vertiia’s vertical flight phases, using thin-walled designed to meet weight, performance and space constraints in hydrogen aviation.
+
+**Media Guide**
+
+Don’t just stay at the forefront of the latest news and views in the hydrogen economy, position yourself at the forefront with H2 View. Reach the right target audience for your company through our range of promotional platforms.
+
+Whether online, in print, or as part of our newsletters, H2 View has a range of advertising options to meet your objectives. Download H2 View’s 2025 media guide today.",www.h2-view.com,2025-03-27,28,Amsl Aero adopts Formula 1 cooling tech to boost hydrogen eVTOL range | Mobility,article,0.08202905005,11,157,142.3668342
+https://www.h2-view.com/story/17m-epc-contract-awarded-for-10mw-sarawak-green-hydrogen-plant/2123624.article/,true,Reports on a specific event (contract award) with factual details and a clear timeframe.,$17m EPC contract awarded for 10MW Sarawak green hydrogen plant,"Valued at around $17m, the EPC contract could see the first phase of the project enter operations in Q1 2026.","Seoul-headquartered ChloroPlant has been awarded a contract by a Singaporean clean energy investor to design, construct and operate a 10MW green hydrogen plant in Sarawak, Malaysia.
+
+Valued at around $17m, the EPC contract from H1Hydro could see the first phase of the project enter operations in Q1 2026.
+
+The facility is expected to use European electrolysis technology, while hydrogen storage and transport solutions are currently under discussion with firms in South Korea and Malaysia.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,$17m EPC contract awarded for 10MW Sarawak green hydrogen plant | Power,article,0.08174666115,11,141,142.3668342
+https://www.h2-view.com/story/cfd-scheme-unsuitable-for-early-hydrogen-market-hydrogen-uk-conference-hears/2123881.article/,true,Reports on a specific event (Hydrogen UK Annual Conference) with news-style reporting,"CfD scheme unsuitable for early hydrogen market, Hydrogen UK conference hears","“With a CfD, it means that you have a price competition, already in a market which is not mature.”","The UK’s Contracts for Difference (CfD) funding model is unfit for a nascent hydrogen market and risks missed opportunities, the Hydrogen UK Annual Conference has heard, with further concerns that policy gaps could derail the country’s 2030 10GW target.
+
+Denis Thomas – the company’s Global Marketing Director for electrolysers – told the event that the US electrolyser maker sees the UK as an “attractive market.”
+
+He praised the country’s low-carbon hydrogen standard (LCHS), which has managed to avoid similar concerns to strict additionality, hourly matching and grid correlation criteria set out in the EU and US.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,"CfD scheme unsuitable for early hydrogen market, Hydrogen UK conference hears | Policy | H2 View",article,0.08175014798,7,140,142.3668342
+https://www.h2-view.com/story/itm-ups-fy25-revenue-guidance-by-30-following-legacy-project-boost/2124934.article/,true,Reports on a specific corporate action (ITM Power increasing revenue guidance) in a news-style format,ITM ups FY25 revenue guidance by 30% following legacy project boost,"“Our strong balance sheet is an important differentiator in the competitive landscape, and our contract backlog and sales pipeline have continued to grow,” said ITM CEO Dennis Schulz.","UK electrolyser maker ITM Power has increased its FY25 revenue guidance by 30% after recognising funds from a legacy project.
+
+The company has upgraded its expected revenue to £25.5m-£26.5m ($34.1 m-$35.4 m) from initial estimates of £18m-£22m ($24m-$29.4m).
+
+“This increase is due to additional contractual obligations having been fulfilled and associated revenue now recognised,” a company statement said. H2 View understands this was a project from before ITM’s management change-up in 2021.
+
+ITM says it has been “net cash generative” in the second half of FY25 and also expects to end with a cash balance of £204m-£205m ($272.6m-$273.9m).
+
+Its EBITDA loss guidance remains unchanged at £32m-£36m ($42.8m-$48.1m) given that the revenue recognised stemmed from a legacy project with no margin contribution.
+
+The revised guidance comes after the company logged £15.5m ($20.7m) in revenue in H1 FY25, up 183% year-on-year.
+
+It comes as hydrogen technology peers face stark capital constraints amid project delays and cancellations, as well as waning investor interest.
+
+“Our strong balance sheet is an important differentiator in the competitive landscape, and our contract backlog and sales pipeline have continued to grow,” said ITM CEO Dennis Schulz.
+
+The CEO stressed that the firm remained “well-positioned” as customer project final investment decisions (FIDs) “accelerate.”
+
+In ITM’s most recent earnings call, Schulz said the company anticipates growing FIDs on smaller-scale hydrogen projects between 5-30MW.
+
+**From promise to performance: ITM Power’s pursuit of equilibrium**
+
+*ITM Power’s electrolyser gigafactory in Sheffield, UK, represents a firm milestone in the OEM’s evolution – reflecting just how far the OEM has come from its humble beginning.*
+
+*Stepping into the site is an overwhelming experience. You ascend a set of industrial metal stairs and reach an elevated viewing platform. From there, you see a vast, clinically clean factory floor. Amid the bright silver and white floors and walls, and the continuous low-level whirr of air circulation, electrolyser stacks and modules are dotted across the site, all at various stages of construction.*
+
+*The heart of the facility is dedicated to assembling these industrial units, while the surrounding halls host the firm’s R&D efforts. In one room, dozens of electrolyser cells are running, each trialling different membranes, catalysts and operating profiles. From there, other rooms see more up-scaled cells and stacks, until you re-join the factory floor, where stack sub-assemblies are made with automated machines, limiting how many components are handled.*
+
+*The factory, and the operations within it, also stand as a clear sign of intent for the company’s ambitions, which in the words of ITM CEO, Dennis Schulz, in his first trade publication interview, would see it stand out as an “exception” in a young market…*
+
+Click here to keep reading.",www.h2-view.com,2025-04-22,2,ITM ups FY25 revenue guidance by 30% following legacy project boost | Technology | H2 View,article,0.09110177681,19,157,142.3668342
+https://www.h2-view.com/story/france-cuts-2030-hydrogen-target-but-maintains-e4bn-subsidy-plan/2124654.article/,true,Reports on a specific event (France cutting hydrogen target) in a news-style format,France cuts 2030 hydrogen target but maintains €4bn subsidy plan,"“The sector is facing several structural changes, including international competition and rapid advances in other decarbonisation methods.”","France has cut its hydrogen production target from 6.5GW to 4.5GW by 2030 due to market and technology delays but has recommitted to offering €4bn ($4.5bn) in subsidies for producers.
+
+It comes as the country’s Ministry of Economy and Industry unveils its updated hydrogen strategy, which set original targets back in 2020.
+
+“While initial results show promising potential for the sector, implementing solutions to reduce CO2 emissions using hydrogen takes time,” the Ministry said.
+
+“At the same time, the sector is facing several structural changes, including international competition and rapid advances in other decarbonisation methods.”
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,France cuts 2030 hydrogen target but maintains €4bn subsidy plan | Policy | H2 View,article,0.08265819322,12,141,142.3668342
+https://www.h2-view.com/story/pipeline-certified-to-supply-green-hydrogen-to-totalenergies-refinery-from-30mw-plant/2124306.article/,true,Reports on a specific event (pipeline certification) with factual details and a clear timeframe.,Pipeline certified to supply green hydrogen to TotalEnergies refinery from 30MW plant,“We’re demonstrating that a gas pipeline from the 1980s can indeed play an important role in the energy system of the future.”,"A 25km pipeline connecting a 30MW green hydrogen plant to the TotalEnergies refinery in Leuna, Germany, has been commissioned for hydrogen transport following its conversion from natural gas use.
+
+Part of the Bad Lauchstädt Energy Park near Leipzig, the pipeline will deliver up to 2,700 tonnes of green hydrogen per year to the Leuna refinery once the facility comes online at the end of 2025.
+
+The hydrogen will be produced using Sunfire alkaline electrolysers, powered by an on-site wind farm.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Pipeline certified to supply green hydrogen to TotalEnergies refinery from 30MW plant | Technology | H2 View,article,0.0820317682,11,143,142.3668342
+https://www.h2-view.com/story/next-german-govt-embraces-all-hydrogen-colours/2124469.article/,true,Reports on a specific political decision (German government's hydrogen policy) in a news-style format.,Next German Govt. embraces ‘all hydrogen colours’,"“We will accelerate and take a more pragmatic approach to building the hydrogen economy. During the ramp-up phase, we must make use of all hydrogen colours.”","Germany’s next coalition government has vowed to use “all hydrogen colours” in a bid to ramp up the country’s hydrogen industry marking a shift away from a heavy green hydrogen focus while retaining ambitions for imports and widespread infrastructure.
+
+On Wednesday (April 9), the CDU/CSU and centre-left SPD announced a breakthrough deal in coalition talks and have set out a “Responsibility for Germany” roadmap.
+
+The new government is expected to take power next month, with Friedrich Merz taking office as Chancellor.
+
+The 146-page roadmap document has already revealed the new coalition’s broad plans for hydrogen, with a shift away from the heavy green focus already becoming clear – while retaining ambitions for imports and widespread infrastructure.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,Next German Govt. embraces ‘all hydrogen colours’ | Policy | H2 View,article,0.08342306204,8,140,142.3668342
+https://www.h2-view.com/story/ansaldo-to-supply-1mw-aem-electrolyser-for-hydrogen-valley-in-sicily/2124955.article/,true,Reports on a specific real-world event (Ansaldo supplying electrolyser) with news-style reporting,Ansaldo to supply 1MW AEM electrolyser for hydrogen valley in Sicily,"Duferco Energia selected the firm’s technology for its Giammoro Hydrogen Valley, which will include a 4MW solar installation to power the production of around 100 tonnes of green hydrogen per year.","Ansaldo Green Tech will supply and commission a 1MW AEM electrolyser to a green hydrogen valley project in Sicily.
+
+Duferco Energia selected the state-owned firm’s technology for its Giammoro Hydrogen Valley, which will include a 4MW solar installation to power the production of around 100 tonnes of green hydrogen per year.
+
+Hydrogen produced by the site is expected to be used in industrial sectors like steel, logistics and mobility.
+
+A commissioning timeline has not been revealed.
+
+The €10m ($11.5m) hydrogen investment, which is partly financed by Italy’s National Recovery and Resilience plan (PNRR), comes as part of Duferco’s larger €95m ($108.9m) plans to reinvigorate the Giammoro steelworks in Messina.
+
+The energy player also intends to build a natural gas peaker plant, a €15m ($17.2m) battery energy storage system, and other infrastructure investments in the region.
+
+Massimo Croci, Duferco CEO, said the hydrogen valley represented a “concrete” step towards the energy transition and building up Sicily’s energy independence.
+
+Ansaldo’s AEM technology was recently supported by a €317m ($363.5m) Italian Government grant from the Important Project of Common European Interest Hy2Tech scheme for manufacturing and R&D expansion at its Genova site.
+
+The precious metal-free system is claimed to offer high efficiency, flexibility and pressurised hydrogen production.
+
+Ansaldo Green Tech CEO, Vittorio Olcese, said the Duferco agreement was a “strong endorsement” of the firm’s technology.
+
+AEM is being looked at as the next key electrolysis technology, taking advantage of both alkaline and PEM to offer a safer and cheaper alternative. However, still in its infancy, the technology faces durability challenges before becoming widespread.
+
+**Get up to speed on hydrogen with Class of H2**
+
+At a time when hydrogen is the new gold rush for so many investors and start-ups alike, and the skills gap risks becoming the skills gulf, H2 View’s **Class of H2** presents a series of **hydrogen training modules.**
+
+Our first masterclass is created to bring your **hydrogen fundamentals** up-to-speed, covering the basics, e-fuels and ammonia, low-carbon and green hydrogen production, turquoise hydrogen production, biomass pathways, and underground hydrogen storage.
+
+To **book** your on-demand training session, click here. Or you can reach out to the Class of H2 team at +44 1872 225031 or [email protected].",www.h2-view.com,2025-04-22,2,Ansaldo to supply 1MW AEM electrolyser for hydrogen valley in Sicily | Power,article,0.08795310893,18,159,142.3668342
+https://www.h2-view.com/story/daimler-completes-alpine-liquid-hydrogen-fuel-cell-truck-testing/2123503.article/,true,Reports on a specific event (testing of trucks) in a news-like format,Daimler completes Alpine liquid hydrogen fuel cell truck testing,"The testing lasted 14 days, with the two trucks covering 6,500km and climbing a combined 83,000 metres.","Daimler Truck has concluded testing of next-generation Mercedes-Benz liquid hydrogen fuel cell trucks in the cold and snow of the Swiss Alps.
+
+Two GenH2 trucks were tested at the Simplon Pass in the canton of Valais to validate their fuel cells, batteries, e-axles, hydrogen tanks, and thermal management.
+
+Climbing from 600 metres to over 2,000 metres, Dr. Rainer Müller-Finkeldei, Head of Mercedes-Benz Trucks Product Engineering, said the route provided good conditions for testing the interplay of the fuel cell system with other components.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,Daimler completes Alpine liquid hydrogen fuel cell truck testing | Mobility | H2 View,article,0.08245255023,11,141,142.3668342
+https://www.h2-view.com/story/democrat-senators-doe-plan-to-cancel-hydrogen-hub-funding-illegal-and-harmful/2124067.article/,true,Reports on a specific political event (senators' warning) with news-style reporting,Democrat senators: DOE plan to cancel hydrogen hub funding ‘illegal and harmful’,"“The decision ultimately rests with Congress, not with the President, the DOE or the Department of Government Efficiency (DOGE).”","A group of 27 Democratic senators have warned US Energy Secretary Chris Wright that revoking funding for clean hydrogen hubs, battery projects and more would be illegal and harmful to energy consumers.
+
+In a letter dated April 2, 2025, the senators, led by Martin Heinrich and Patty Murray, expressed alarm at reports that the Department of Energy (DOE) is formulating a “hit list” of clean energy projects for cancellation.
+
+Politico reporting last month suggested that only hydrogen hub projects in Democratic-leaning states appeared on the list.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Democrat senators: DOE plan to cancel hydrogen hub funding ‘illegal and harmful’ | Policy | H2 View,article,0.08221723582,11,142,142.3668342
+https://www.h2-view.com/story/activist-investor-targets-rwe-casting-doubt-over-hydrogen-and-clean-energy-plans/2123473.article/,true,Reports on a specific event (an activist investor taking a stake in a company) with news-style reporting,"Activist investor targets RWE, casting doubt over hydrogen and clean energy plans","Elliott Management has form in this space, having previously pressured BP to improve shareholder returns amid concerns it was prioritising green investments at the expense of profitability.","US activist investor Elliott Management has taken a 5% stake in RWE and called for a strategic overhaul to bolster shareholder returns, putting the utility’s decarbonisation and hydrogen plans under the microscope.
+
+Elliott, which had previously led investor revolts against the likes of BP, called for RWE to significantly increase and accelerate its share buyback programme – signalling a push for greater shareholder returns.
+
+This follows RWE’s recent decision to reduce its 2025-2030 investment plan by 25% while implementing stricter investment criteria, and raising return targets.
+
+While the activist investor said the measures were an “important first step towards more disciplined capital allocation,” it expressed “disappointment” over the lack of clarity regarding RWE’s plans to improve returns.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,"Activist investor targets RWE, casting doubt over hydrogen and clean energy plans | Finance | H2 View",article,0.08406478362,12,141,142.3668342
+https://www.h2-view.com/feature/take-5-an-interview-with-markus-wambach-and-dr-sylvia-trage-from-mhp/2123936.article/,false,"This is an interview, not a factual news report.",Take 5: An interview with… Markus Wambach and Dr. Sylvia Trage from MHP,"H2 View speaks with Markus Wambach, Group COO of MHP, and Dr. Sylvia Trage, Partner and HyLion Project Lead at MHP, about the HyLion green hydrogen-based e-methanol network.","**Firstly, what are MHP’s primary goals through its involvement in HyLion’s e-methanol network?**
+
+**Wambach:**The primary strategic goals of the HyLion e-methanol network are to advise stakeholders on driving the decarbonisation of supply chains and to establish an efficient, digitally integrated logistics framework.
+
+We’re committed to leveraging our expertise in digital solutions to optimise the entire supply chain – from production to distribution – thereby supporting a transition to sustainable, CO2-reduced hydrogen and e-methanol that benefits shipping, aviation, and even motorsport.
+
+**Dr. Trage:**
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-04,20,Take 5: An interview with… Markus Wambach and Dr. Sylvia Trage from MHP | Interviews | H2 View,article,0.08266743438,8,140,142.3668342
+https://www.h2-view.com/story/less-than-20-of-europes-hydrogen-projects-will-come-online-without-policy-action-westwood/2123823.article/,true,"Reports on a specific, factual event (hydrogen project progress) with news-style reporting",Less than 20% of Europe’s hydrogen projects will come online without policy action: Westwood,"“While targets are essential, they will remain out of reach unless the policy landscape evolves,” said Westwood’s Jun Sasamura, with only 17% of planned hydrogen projects set to proceed.","Unless governments improve policies, funding, and demand creation, only 17% (12GW) of planned hydrogen projects in the EU will be built, according to Westwood Global Energy.
+
+Already, 23 projects totalling 29GW – 20% of the project pipeline – were stalled or cancelled by the end of 2024. The analyst revealed that now less than a fifth of the EU’s hydrogen pipeline will come online by 2030, making it unlikely to meet production targets.
+
+Nevertheless, Westwood believes that in a best-case scenario, up to 70% of the EU hydrogen pipeline could be delivered – but only if the right policy frameworks are developed and implemented without delay.",www.h2-view.com,2025-04-07,17,Less than 20% of Europe’s hydrogen projects will come online without policy action: Westwood | Policy | H2 View,article,0.08163565441,7,140,142.3668342
+https://www.h2-view.com/story/uk-commits-to-new-hydrogen-strategy-and-finalising-har1-projects-this-year/2123924.article/,true,Reports on a specific real-world event (UK government's hydrogen strategy) with news-style reporting,UK commits to new hydrogen strategy and finalising HAR1 projects this year,"“I hope you can see we’re getting on with the job by backing innovations, by breaking down barriers and developing a new strategy fit for the next five years.”","The UK Government has committed to publishing a new hydrogen strategy this year and finalising contracts for the remaining eight hydrogen allocation round (HAR1) green hydrogen projects by May.
+
+Speaking at the Hydrogen UK Annual Conference in Birmingham, Industry Minister Sarah Jones confirmed the move as she acknowledged frustration from companies within the sector.
+
+The UK’s hydrogen strategy has been in place since 2021, initially setting a target to produce 5GW of low-carbon hydrogen by 2030, before doubling the target to 10GW.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,UK commits to new hydrogen strategy and finalising HAR1 projects this year | Policy,article,0.08105423342,7,140,142.3668342
+https://www.h2-view.com/story/hydrogen-uk-event-hears-renewed-calls-for-policy-clarity-and-demand-side-action/2123989.article/,true,Reports on a specific event (Hydrogen UK Annual Conference) with a focus on policy and demand in the hydrogen sector.,Hydrogen UK event hears renewed calls for policy clarity and demand-side action,"The event, which hosted over 700 delegates, heard from companies across the sector, with two key themes emerging: clarity and demand.","UK hydrogen leaders called for immediate government action to unlock demand and policy clarity at the Hydrogen UK Annual Conference in Birmingham.
+
+The event, which hosted over 700 delegates, heard from companies across the sector, with two key themes emerging: clarity and demand.
+
+Hydrogen UK CEO, Clare Jackson, kicked off the conference with an optimistic keynote underlined by the tough reality the sector finds itself in.
+
+“There’s still an awful lot more to do,” Jackson told the event. “Progress needs to be made over the next 12 months, particularly in things like infrastructure and getting projects over the line, but we are starting to see the puzzle pieces fall into place.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-03,21,Hydrogen UK event hears renewed calls for policy clarity and demand-side action | Policy | H2 View,article,0.08210304203,8,140,142.3668342
+https://www.h2-view.com/story/germany-must-clarify-hydrogens-role-to-unlock-investment-iea/2124171.article/,true,Reports on a specific event (IEA urging Germany) in a news-style format,Germany must clarify hydrogen’s role to unlock investment: IEA,"Hydrogen-specific CCfDs could be central to unlocking Germany’s hydrogen economy, the IEA says – but hydrogen should be prioritised only in sectors where alternatives don’t exist, not in heating or road transport.","The International Energy Agency (IEA) has urged Germany to accelerate demand creation for hydrogen through targeted measures such as hydrogen-specific Carbon Contracts for Difference (CCfDs) to stimulate final investment decisions (FID).
+
+Germany is targeting a 65% reduction in greenhouse gas emissions by 2030 and climate neutrality by 2045. The IEA has claimed that clarity on hydrogen’s role in this transition will prevent the misallocation of resources, avoid stranded assets and ensure that hydrogen is utilised effectively.
+
+The nation should prioritise demand creation, particularly in industrial sectors with no viable decarbonisation alternatives, such as the steel and chemicals sectors.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,Germany must clarify hydrogen’s role to unlock investment: IEA | Policy | H2 View,article,0.08188137392,7,140,142.3668342
+https://www.h2-view.com/story/alternative-fuels-ship-regs-not-likely-before-2028-at-earliest/2123022.article/,true,Reports on a specific event (delay in ship regulations) with factual information.,Alternative fuels ship regs not likely before 2028 ‘at earliest’,"New mandatory regulations for using hydrogen and ammonia fuel in ships are unlikely before 2028 at the earliest, according to a white paper by ships classification organisation DNV.","New mandatory regulations for using hydrogen and ammonia fuel in ships are unlikely before 2028 at the earliest, according to a white paper by ships classification organisation DNV.
+
+It notes progress has been made with the completion of interim guidelines for hydrogen-fuelled ships planned for 2025, and formal approval and publication next year. But it anticipates another two years before regulations under the IGF Code are approved.
+
+Shipping operators are forcing the pace. While no commercial vessels are operating on ammonia, the first orders for ammonia dual-fuel engines have been signed, with delivery from this year onwards. The Fortescue Green Pioneer completed ammonia fuel trials in May last year.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Alternative fuels ship regs not likely before 2028 ‘at earliest’ | Maritime | H2 View,article,0.08263508471,7,140,142.3668342
+https://www.h2-view.com/story/htec-opens-sixth-hydrogen-refuelling-station-using-cavendish-hydrogen-equipment/2123994.article/,true,Reports on a specific event (opening of a hydrogen refuelling station) with factual details.,Htec opens sixth hydrogen refuelling station using Cavendish Hydrogen equipment,"Cavendish Hydrogen has supplied cUL-certified fuelling equipment to Htec’s new hydrogen station in Vancouver, meeting Canadian safety standards.","Challenged hydrogen refuelling solutions provider Cavendish Hydrogen has delivered fuelling equipment to Htec’s new facility in British Columbia, Canada.
+
+The Nel refuelling spin-out supplied equipment that has been factory cUL certified to meet Canadian safety standards. Located in Vancouver, the station opened yesterday (April 2), becoming Htec’s sixth retail hydrogen station.
+
+“Canada remains a top priority in our expansion strategy, especially as we continue to strengthen our presence in North America, alongside our work in the US,” explained Eddy Nupoort, Senior Director of Sales & Business Development for the Americas at Cavendish Hydrogen.
+
+However, Cavendish Hydrogen revealed earlier this year it will cut its workforce by 45% and halt its high-capacity hydrogen refuelling station development as part of a cost-cutting plan.",www.h2-view.com,2025-04-07,17,Htec opens sixth hydrogen refuelling station using Cavendish Hydrogen equipment | Technology | H2 View,article,0.08397351363,12,142,142.3668342
+https://www.h2-view.com/story/eco2fly-to-produce-100000-tonnes-of-hydrogen-based-e-saf-from-cement-production-emissions/2124321.article/,true,Reports on a specific corporate project (Eco2Fly) with factual details and a news-style format.,"Eco2Fly to produce 100,000 tonnes of hydrogen-based e-SAF from cement production emissions","Ignis P2X, Exolum and Holcim’s joint project will capture a portion of the CO2 produced at the latter’s cement plant and combine it with green hydrogen to produce e-SAF.","Holcim, Ignis P2X and Exolum plan to combine captured CO2 from a cement plant in Spain with green hydrogen to produce up to 100,000 tonnes of sustainable aviation fuel (e-SAF).
+
+Under project Eco2Fly, the project partners will capture a portion of the CO2 produced at Holcim’s cement plant. The new facility in Toledo is designed to capture over 700,000 tonnes of CO2 per year during cement production, while the unused CO2 will be permanently stored underground.
+
+In an online statement, the partners claimed Eco2Fly will avoid emissions of over 6.5 million tonnes of CO2 across its first 10 years of operation.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,"Eco2Fly to produce 100,000 tonnes of hydrogen-based e-SAF from cement production emissions | Power",article,0.0824501552,11,141,142.3668342
+https://www.h2-view.com/story/ukraine-to-supply-slovakia-with-clean-hydrogen-via-zakarpattia-hydrogen-valley/2124458.article/,true,Reports on a specific event (hydrogen supply agreement) in a news-like format,Ukraine to supply Slovakia with clean hydrogen via Zakarpattia Hydrogen Valley,"Hydrogen Ukraine will supply clean hydrogen to Slovakia via the EastGate H2V project, with plans to expand its reach across the EU.","Ukraine will supply clean hydrogen from its Zakarpattia Hydrogen Valley to Slovakia under the recently announced EastGate H2V project.
+
+Hydrogen Ukraine plans to utilise the Zakarpattia region’s abundant renewable energy resources and strategic location in the west to produce large amounts of clean hydrogen.
+
+Supplying hydrogen through the EastGate H2V project in Kosice, Slovakia, is just the first step for Hydrogen Ukraine. The organisation plans to contribute to the Central European Hydrogen Corridor project and connect Ukraine with the wider EU via pipelines.
+
+EastGate H2V was launched last month, set to be the first hydrogen valley in Slovakia. As it’s only small-scale, the project will install a 2MW electrolyser in 2027, capable of producing 170 tonnes of green hydrogen to support local requirements.",www.h2-view.com,2025-04-11,13,Ukraine to supply Slovakia with clean hydrogen via Zakarpattia Hydrogen Valley | Power | H2 View,article,0.08400288098,12,141,142.3668342
+https://www.h2-view.com/story/tsuneishi-launches-hydrogen-dual-fuel-powered-tugboat-built-with-green-steel/2123865.article/,true,Reports on a specific event (launch of a hydrogen-powered tugboat) with factual details.,Tsuneishi launches hydrogen dual-fuel-powered tugboat built with green steel,The vessel features twin 12-cylinder hydrogen-blended ICE and a storage capacity of approximately 250kg of high-pressure hydrogen gas.,"Tsuneishi Shipbuilding has launched Japan’s first tugboat powered by a hydrogen dual-fuel engine and built using low emission green steel.
+
+The vessel features twin 12-cylinder hydrogen-blended internal combustion engines (ICE) and a storage capacity of approximately 250kg of high-pressure hydrogen gas. If the hydrogen systems fail, the tugboat can operate with only traditional marine fuels too.
+
+JFE Steel Corporation supplied its JGreeX green steel for the vessel’s hull—while not hydrogen-based, the steel is produced using a mass balance approach to achieve significantly reduced CO₂ emissions.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-02,22,Tsuneishi launches hydrogen dual-fuel-powered tugboat built with green steel | Mobility | H2 View,article,0.08272797257,11,141,142.3668342
+https://www.h2-view.com/story/element-1-to-supply-methanol-to-hydrogen-units-across-north-america-and-uk/2123762.article/,true,Reports on a specific corporate action (Element 1 deal) in a news-like format,Element 1 to supply methanol-to-hydrogen units across North America and UK,"Element 1 has sealed a deal with a major North American partner, handing over exclusive rights to distribute its L18-PSA hydrogen generators across the US, Canada, Mexico, and the UK.","Element 1 Corp has secured a five-year, multi-unit purchase order worth $5.3m to distribute its methanol-to-hydrogen generators throughout the US, Canada, Mexico and the UK.
+
+Agreed with a “major North American partner,” Element 1 has granted exclusive L18-PSA generator distribution rights to the buyer within these countries.
+
+Element 1 will manufacture the units at its Bend, Oregon, facility in the US. As a derivative of its standard L18 high-purity hydrogen generator, the L18-PSA system is a portable unit that produces low-purity hydrogen from methanol and water and is designed to be coupled with a third-party PSA unit.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Element 1 to supply methanol-to-hydrogen units across North America and UK | Technology,article,0.08249016891,11,141,142.3668342
+https://www.h2-view.com/story/spic-hydrogen-fuel-cell-powers-chinese-research-facility-in-antarctica/2123495.article/,true,Reports on a specific event (fuel cell powering a research facility) in a news-like format.,SPIC hydrogen fuel cell powers Chinese research facility in Antarctica,"The 50kW system uses excess wind and solar power to produce hydrogen, which is stored and converted back into electricity when renewable generation is low.","A Chinese-developed fuel cell has reportedly been successfully tested at a research station in Antarctica to power a microgrid system.
+
+Designed by a subsidiary of State Power Investment Corporation (SPIC), the fuel cell can reportedly power the station independently for 24 days at a 30kW output. It also uses excess wind and solar power to produce hydrogen, which is stored and converted back into electricity when renewable generation is low.
+
+Furthermore, the system could grow from 50kW up to multiple megawatts due to its modular and scalable design. The system has also been equipped with a hydrogen storage tank with a 50m capacity.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-25,30,SPIC hydrogen fuel cell powers Chinese research facility in Antarctica | Technology | H2 View,article,0.08305109704,11,141,142.3668342
+https://www.h2-view.com/story/video-why-did-extreme-e-switch-to-hydrogen/2124411.article/,true,"The content is promotional for a webinar and its program, not a news report.",Video: Why did Extreme E switch to hydrogen?,"Mark Grain, Technical Director at Extreme H discusses what was behind the switch from electric vehicles with Extreme E to hydrogen vehicles with Extreme H on H2 View’s Road Mobility: Paving The Road To Zero Emissions webinar.","Mark Grain, Technical Director at Extreme H discusses what was behind the switch from electric vehicles with Extreme E to hydrogen vehicles with Extreme H on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+**2025 webinar programme**
+
+**gas**world.TV is our exclusive platform for webinars and digital events, our webinars showcase the industries hot topics and key trends in the industrial gas sector, bringing discussion, insights, and debate directly to your workspace across the world.
+
+The 2025 webinar programme is now up, so get in touch and get involved today.
+
+To view the whole programme, visit https://gasworld.tv/2025-webinar-programme/. If you’re interested in speaking on one of our upcoming webinars contact [email protected] .",www.h2-view.com,2025-04-10,14,Video: Why did Extreme E switch to hydrogen? | Video | H2 View,article,0.07899362777,6,149,142.3668342
+https://www.h2-view.com/story/video-hydrogen-cylinders-technical-advancements-and-commercial-expansion/2124049.article/,false,"The content is an interview or promotional material, not a factual news report.",Video: Hydrogen cylinders: technical advancements and commercial expansion,"Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) discusses how the company continues to grow and what’s next, on H2 View’s In Conversation with Gas Vessel Production webinar.","Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) discusses how the company continues to grow and what’s next, on H2 View’s *In Conversation with Gas Vessel Production* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: Hydrogen cylinders: technical advancements and commercial expansion | Video | H2 View,article,0.07988119871,9,140,142.3668342
+https://www.h2-view.com/story/james-cropper-and-hoerbiger-unveil-one-stop-bipolar-plate-for-pem-electrolysers/2123828.article/,true,Reports on a specific corporate action (launch of a product) in a news-like format.,James Cropper and Hoerbiger unveil one-stop bipolar plate for PEM electrolysers,"With Ready2Stack, they aim to deliver materials, coatings, and manufacturing under one roof to streamline the supply chain and drive down the cost of hydrogen production.","James Cropper and Hoerbiger will launch a fully integrated bipolar plate solution for PEM hydrogen electrolysers, dubbed Ready2Stack.
+
+One of the key components of a PEM electrolyser, a bipolar plate directs electricity and gases inside the electrolysis stack, making them essential for performance.
+
+With Ready2Stack, the two companies are aiming to offer a one-stop solution. By delivering materials, coatings, and manufacturing under one roof, they want to streamline the supply chain and drive down the cost of hydrogen production.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,James Cropper and Hoerbiger unveil one-stop bipolar plate for PEM electrolysers | Technology | H2 View,article,0.08200406286,11,141,142.3668342
+https://www.h2-view.com/story/hydrasun-selects-2-5mw-nel-electrolyser-for-aberdeen-hydrogen-hub/2123272.article/,true,Reports on a specific business development (Hydrasun selecting an electrolyser) in a news-like format.,Hydrasun selects 2.5MW Nel electrolyser for Aberdeen Hydrogen Hub,Hydrogen system integration and refuelling solution integrator Hydrasun has selected Nel’s containerised PEM electrolyser system for the hub.,"Nel will deliver a containerised 2.5MW PEM electrolyser unit to the 300-tonne-per-year Aberdeen Hydrogen Hub project in Scotland.
+
+The hub is being developed as a joint venture between BP and the Aberdeen City Council, although Scottish manufacturer Hydrasun made the purchase order for Nel’s unit. A final investment decision (FID) was taken on the hub last year.
+
+Hydrasun, a specialist in hydrogen system integration and refuelling solutions, will design and build the hub’s refuelling station and infrastructure, selecting Nel’s electrolyser for hydrogen production.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,Hydrasun selects 2.5MW Nel electrolyser for Aberdeen Hydrogen Hub | Technology | H2 View,article,0.08168386426,7,141,142.3668342
+https://www.h2-view.com/story/us-carbon-capture-subsidies-fuel-lose-lose-blue-hydrogen-projects-says-ieefa/2123652.article/,true,Reports on a specific event (IEEFA report) with news-style reporting,"UPDATED: US carbon capture subsidies fuel ‘lose-lose’ blue hydrogen projects, says IEEFA","In response to H2 View, Air Products said the IEEFA report repeats “old, unsubstantiated arguments” while ignoring the benefits of its “proven technology.”","*This story has been updated to include Air Products’ response to claims made in the report. *
+
+US carbon capture tax incentives could hand blue hydrogen producers millions in subsidies with no net cut to greenhouse gas (GHG) emissions, according to a new Institute for Energy Economics and Financial Analysis (IEEFA) report.
+
+IEEFA labelled the current 45Q incentive structure a “lose-lose” for taxpayers and the environment, warning that it could “cost billions in subsidies” for “essentially zero environmental benefits” – particularly when applied to blue hydrogen projects.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,"UPDATED: US carbon capture subsidies fuel ‘lose-lose’ blue hydrogen projects, says IEEFA | Power | H2 View",article,0.08138161779,7,140,142.3668342
+https://www.h2-view.com/story/certifhy-names-three-certification-bodies-to-audit-eu-rfnbo-hydrogen/2123562.article/,true,Reports on a specific event (CertifHy appointing certification bodies) in a news-like format.,CertifHy names three certification bodies to audit EU RFNBO hydrogen,"Only audits conducted by Vinçotte, TÜD Rheinland and TÜD SÜD will result in a valid CertifHy EU RFNBO Scheme certificate.","CertifHy has appointed Vinçotte, TÜD Rheinland and TÜD SÜD to conduct audits of hydrogen producers looking to sell their hydrogen as renewable fuels of non-biological origin (RFNBO) in the EU.
+
+Matthieu Boisson, Managing Director at CertifHy, the industrial-backed verification programme, claimed the three certification bodies will help ensure the “integrity and transparency of sustainable hydrogen production.”
+
+From 2030, RFNBO rules will require green hydrogen producers to use electricity from newly built renewable sources, located in the same grid zone and matched on an hourly basis. Only hydrogen that meets these criteria can qualify for EU subsidies or favourable regulatory treatment.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,CertifHy names three certification bodies to audit EU RFNBO hydrogen | Policy | H2 View,article,0.08320632669,11,141,142.3668342
+https://www.h2-view.com/story/us-hydrogen-stocks-hit-by-trumps-worldwide-tariffs/2124011.article/,true,Reports on a specific real-world event (impact of tariffs on hydrogen stocks) with news-style reporting,US hydrogen stocks rocked as world reacts to Trump’s tariffs,"With investors already scrutinising hydrogen companies, the tariffs are likely to fuel further scepticism, complicating international involvement in key clean hydrogen projects.","US hydrogen stocks are down as markets react to President Donald Trump’s worldwide trade tariffs.
+
+Stocks across all industries are down at opening as firms face increased costs of sourcing overseas components. Household names like Apple, Amazon and Lululemon have seen slumps of 9%, 7% and 10% respectively.
+
+However, share prices in companies involved in the clean hydrogen sector have also seen dives.
+
+Cummins, which owns electrolyser maker Accelera, has plummeted 6.5%, solid oxide fuel cell (SOFC) firm Bloom Energy is down 7.39% and Plug Power has lost almost 6% at one point.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-07,17,US hydrogen stocks rocked as world reacts to Trump’s tariffs | Policy | H2 View,article,0.08126259708,8,140,142.3668342
+https://www.h2-view.com/story/maybe-for-european-customers-longi-open-to-joint-electrolyser-with-hydrogenpro/2124817.article/,true,"Reports on a specific corporate partnership with quotes and details, presented in a news format.",‘Maybe for European customers’: Longi open to joint electrolyser with HydrogenPro,"“We have the basis for us to come up with a Longi-HydrogenPro joint product – that is a European product with some Chinese elements that leverage the cost advantage of a Chinese supply chain while producing it locally in Europe,” Longi’s Chief Strategy Officer told H2 View.","China’s Longi Hydrogen says it could make a joint electrolyser product with Norwegian-based HydrogenPro under the pair’s new partnership.
+
+Speaking to H2 View, Longi’s Chief Strategy Officer (CSO), Zhang Haimeng, said the two companies were not ruling out a co-developed system combining Chinese supply chain strengths with European localisation.
+
+When asked about the potential of co-developed products, Zhang said, “We haven’t decided on a product roadmap. But maybe for European customers in particular.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-17,7,‘Maybe for European customers’: Longi open to joint electrolyser with HydrogenPro | Interviews | H2 View,article,0.08099609759,7,140,142.3668342
+https://www.h2-view.com/story/compression-and-electrolyser-technologies-grab-hannover-messe-spotlight/2123838.article/,true,Reports on a specific event (Hannover Messe trade fair) with factual details and quotes.,Compression and electrolyser technologies grab Hannover Messe spotlight,"The Hannover Messe 2025 industrial trade fair is underway, with hydrogen technologies firmly in the spotlight.","The Hannover Messe 2025 industrial trade fair is underway, with hydrogen technologies firmly in the spotlight.
+
+High-pressure technology company Maximator has unveiled its ValvolutionX series, billed as a compact air actuated hydrogen valve.
+
+Addressing delegates today, Robin Schreiber, Business Development Manager, said, “The valve has a completely different way of working inside an internal mechanism that hasn’t been there [before]. We were able to shrink a 60kg air drive all the way down to 8kg, meaning we can push all the hydrogen needed at refuelling stations and for heavy duty vehicles.”
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-01,23,Compression and electrolyser technologies grab Hannover Messe spotlight | Technology | H2 View,article,0.0826243732,7,140,142.3668342
+https://www.h2-view.com/story/democratic-states-face-potential-hydrogen-hub-funding-axe-from-trumps-doe-reports/2123578.article/,true,Reports on a specific political event (potential funding cuts) with news-style reporting,Democratic states face potential hydrogen hub funding axe from Trump’s DOE: reports,"Beyond the political leaning of each state, key differences emerge in the hydrogen production plans across the hubs – with those on the keep list looking to natural gas-based operations.","Reports are speculating that the US Department of Energy (DOE) could axe funding for clean hydrogen hub developments in Democratic-leaning states.
+
+*Politico *today (March 26) released a report which said sources had told the publication that a list circulating within the DOE suggests blue-state projects could have funding their Biden-era Infrastructure Investment and Jobs Act (IIJA) funding cut.
+
+However, it suggests funding for the three hubs in Republican states would be maintained.
+
+It comes after President Donald Trump suspended funding from the IIJA in a directive to reduce waste and end some of the Biden administration’s climate-focused spending.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-03-31,24,Democratic states face potential hydrogen hub funding axe from Trump’s DOE: reports | Policy | H2 View,article,0.08307490291,12,141,142.3668342
+https://www.h2-view.com/story/canadian-election-jobs-taxes-trump-what-about-clean-energy-and-h2/2123399.article/,true,Reports on a specific real-world event (Canadian election) with news-style reporting,"Canadian election: jobs, taxes, Trump – what about clean energy and H2?",Both Carney and Poilievre promise a reset – but hydrogen and clean energy’s role remains unclear.,"New Canadian Prime Minister Mark Carney has called a snap election for April 28 to build a mandate to challenge US President Donald Trump.
+
+It sets up Carney’s Liberal Party for a short, fierce campaign against the Conservatives led by Pierre Poilievre – one that will centre on Canada’s relationship with an increasingly combative White House.
+
+But this election will be about more than foreign policy.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,"Canadian election: jobs, taxes, Trump – what about clean energy and H2? | Policy | H2 View",article,0.08116113744,7,140,142.3668342
+https://www.h2-view.com/story/repsol-and-basque-government-backed-project-taps-sunfire-for-10mw-electrolyser/2124356.article/,true,Reports on a specific event (Sunfire electrolyser project) with factual details.,Repsol and Basque Government-backed project taps Sunfire for 10MW electrolyser,"Sunfire’s alkaline electrolyser could begin producing hydrogen in Bilbao next year, supporting Petronor, Enagás Renovables and EVE’s ambitions for e-fuel production.","Sunfire will deliver a 10MW electrolyser to a hydrogen-based e-fuels project in Bilbao, Spain, being co-developed by Repsol subsidiary Petronor.
+
+Located at the Port of Bilbao, the plant is expected to produce up to 200kg of green hydrogen per hour (1,752 tonnes per year) and begin operations next year. Sunfire’s pressurised alkaline electrolyser could provide hydrogen for synthetic fuel production.
+
+The initiative is being led by a Basque region consortium consisting of Repsol’s oil firm Petronor, Enagás Renovable, and the Basque Government’s Ente Vasco de la Energía (EVE).
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-14,10,Repsol and Basque Government-backed project taps Sunfire for 10MW electrolyser | Power,article,0.08247314241,11,141,142.3668342
+https://www.h2-view.com/story/japan-pilot-targets-clean-hydrogen-from-nuclear-heat/2124974.article/,true,Reports on a specific event (Japan Atomic Energy Agency's plan) in a news-style format,Japan pilot targets clean hydrogen from nuclear heat,The process will use heat (up to 950°C) generated by the test reactor to split water into hydrogen and oxygen.,"The Japan Atomic Energy Agency (JAEA) plans to produce clean hydrogen using heat from a high-temperature gas-cooled nuclear reactor at the Oarai Nuclear Engineering Institute in Ibaraki prefecture, northeast of Tokyo.
+
+JAEA has applied to Japan’s Nuclear Regulation Authority to connect a hydrogen production facility to its high-temperature test reactor, as part of a broader effort to decarbonise hard-to-abate sectors such as steelmaking and the chemical industry.
+
+If approved, the project could position high-temperature gas-cooled reactor technology as a viable production method for low-carbon hydrogen. According to the agency, it would mark the world’s first use of a high-temperature gas reactor for hydrogen production at this scale.
+
+The process will use heat (up to 950°C) generated by the test reactor to split water into hydrogen and oxygen. This method, known as thermochemical water splitting, enables hydrogen production without carbon dioxide emissions.
+
+JAEA aims to begin hydrogen production by 2030, subject to regulatory approval, using the pilot system to validate the technology ahead of plans for a full-scale demonstration reactor.
+
+Although the agency has not disclosed projected hydrogen output volumes, high temperature gas-cooled reactors are seen as promising due to their ability to generate higher outlet temperatures than conventional light-water reactors, allowing for larger amounts of hydrogen to be produced.
+
+JAEA officials said the facility will be installed next to the test reactor, allowing high-temperature heat to be transferred via underground piping.
+
+While the thermochemical process itself is emissions-free, JAEA is also exploring hydrogen production methods that avoid CO2 emissions from auxiliary systems such as power generation and materials handling.
+
+A full-scale demonstration of the gas-cooled reactor is expected to begin operations in the second half of the 2030s.",www.h2-view.com,2025-04-23,1,Japan pilot targets clean hydrogen from nuclear heat | Technology | H2 View,article,0.08518433104,11,152,142.3668342
+https://www.h2-view.com/story/hycenta-and-avl-to-set-new-performance-and-efficiency-standards-for-hydrogen-systems/2123715.article/,true,Reports on a specific project (ReMet) with factual information about the collaboration between HyCentA and AVL.,HyCentA and AVL to set new performance and efficiency standards for hydrogen systems,"The ReMet project will aim to optimise performance, efficiency and lifetime in hydrogen electrolysers, fuel cells and storage technologies.","HyCentA Research and AVL will jointly set new standards for testing hydrogen electrolysers, fuel cells and storage technologies under the ReMet project.
+
+Funded through HyCentA’s Comet programme and backed by several Austrian federal ministries, the two companies aim to optimise performance, efficiency and lifetime in hydrogen technologies.
+
+AVL and HyCentA will support hydrogen tech through new electrolyser test methods, precise monitoring tools, material compatibility studies, and AI-driven simulations.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-03-28,27,HyCentA and AVL to set new performance and efficiency standards for hydrogen systems | Technology | H2 View,article,0.08099931756,7,140,142.3668342
+https://www.h2-view.com/story/video-hydrogen-cylinders-the-role-of-tailored-wrapping-technology/2124057.article/,true,"Reports on a specific topic (hydrogen cylinders) with a focus on a webinar discussion, presented in a news-like format.",Video: Hydrogen cylinders: the role of tailored wrapping technology,"Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) discusses the impact of tailored wrapping technology in hydrogen cylinder production and how it impacts cost and durability, on H2 View’s In Conversation with Gas Vessel Production webinar.","Oksana Pilatova, Co-founder & CEO at Gas Vessel Production (GVP) discusses the impact of tailored wrapping technology in hydrogen cylinder production and how it impacts cost and durability, on H2 View’s *In Conversation with Gas Vessel Production* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-04,20,Video: Hydrogen cylinders: the role of tailored wrapping technology | Video | H2 View,article,0.0801879493,9,140,142.3668342
+https://www.h2-view.com/story/plug-power-jv-hidrogenii-commissions-15-tpd-hydrogen-liquefaction-plant-in-louisiana/2124855.article/,true,Reports on a specific real-world event (commissioning of a hydrogen liquefaction plant) in a news-style format.,Plug Power JV Hidrogenii commissions 15 tpd hydrogen liquefaction plant in Louisiana,"The Plug Power and Olin joint venture facility will liquefy hydrogen produced by Olin, enabling trailer-based distribution across the US to support material handling operations.","Hidrogenii has commissioned a 15-tonne-per-day (tpd) hydrogen liquefaction plant in Louisiana, the US.
+
+The Plug Power and Olin Corporation joint venture (JV) has said the facility will liquefy hydrogen production by Olin for trailer shipments across the US, serving Plug’s material handling customers, utilising its spot pricing market.
+
+The St. Gabriel plant reportedly brings Plug’s total production capacity to 40 tonnes per day.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-17,7,Plug Power JV Hidrogenii commissions 15 tpd hydrogen liquefaction plant in Louisiana | Technology,article,0.08152173913,11,142,142.3668342
+https://www.h2-view.com/story/mitsubishi-backs-hydrogen-based-ironmaking-prototype-plant-in-austria/2124447.article/,true,Reports on a specific corporate action (Mitsubishi backing a plant) in a news-style format.,Mitsubishi backs hydrogen-based ironmaking prototype plant in Austria,The project consortium has claimed it will be the world’s first hydrogen-based direct reduction process capable of using iron ore fines without prior pelletising.,"Mitsubishi Corporation will support the development of a three-tonne per-hour hydrogen-based ironmaking plant using Primetals Technologies technology.
+
+At Voestalpine’s steelworks in Linz, Austria, the project partners aim to validate Primetals’ hydrogen-based fluidized bed reduction (Hyfor) and smelter technologies. They’ve said it will be the world’s first direct reduction process capable of using iron ore fines without prior pelletising.
+
+Mining firm Rio Tinto will supply 70% of the iron ore feedstock, representing a variety of ore types to be used in the production process.
+
+The project consortium wants the demonstration to lay the groundwork for the commercial deployment of direct reduced iron (DRI) technologies and support the growing demand for cleaner DRI.",www.h2-view.com,2025-04-14,10,Mitsubishi backs hydrogen-based ironmaking prototype plant in Austria | Power | H2 View,article,0.08354061421,12,141,142.3668342
+https://www.h2-view.com/story/video-jcb-we-have-no-time-to-worry-about-slight-imperfections-weve-got-to-get-started/2124382.article/,true,Reports on a specific topic (JCB's energy transition) in a news-like format.,"Video: JCB: “We have no time to worry about slight imperfections, we’ve got to get started”","Tim Burnhope, Group Director – Special Projects at JCB discusses the challenges and opportunities facing the company within the energy transition, and answering the question of does the lack of grid capability display the needs of alternative fuels, such as hydrogen on H2 View’s Road...","Tim Burnhope, Group Director – Special Projects at JCB discusses the challenges and opportunities facing the company within the energy transition, and answering the question of does the lack of grid capability display the needs of alternative fuels, such as hydrogen on H2 View’s *Road Mobility: Paving The Road To Zero Emissions* webinar.
+
+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-10,14,"Video: JCB: “We have no time to worry about slight imperfections, we’ve got to get started” | Video",article,0.08064651612,9,140,142.3668342
+https://www.h2-view.com/story/enbw-commissions-hydrogen-ready-power-plant-in-stuttgart/2124495.article/,true,Reports on a specific real-world event (power plant commissioning) with news-style reporting,EnBW commissions hydrogen-ready power plant in Stuttgart,"The gas turbine supplied by Siemens Energy won’t switch to 100% hydrogen until the mid-2030s, according to EnBW COO, Peter Heydecker.","EnBW has commissioned one of Germany’s first hydrogen-ready gas turbine power plants, located at its Stuttgart-Münster site, although it won’t switch to 100% hydrogen until the mid-2030s.
+
+The combined heat and power (CHP) plant will provide 124MW of electricity and 370MW of thermal output from two 62MW Siemens Energy SGT-800 gas turbines.
+
+In 2022, Siemens Energy assured that the turbines will be able to process up to 75% hydrogen admixture from the time they’re shipped in 2025. The systems are designed for high flexibility to enable rapid startup to stabilise the grid during renewables shortfalls.
+
+Currently, the Stuttgart power plant is running on natural gas, but Peter Heydecker, COO of Sustainable Generation at EnBW claimed it will switch to hydrogen in a decade.",www.h2-view.com,2025-04-14,10,EnBW commissions hydrogen-ready power plant in Stuttgart | Power | H2 View,article,0.08335956903,12,142,142.3668342
+https://www.h2-view.com/story/hydrogen-uk-launches-young-professionals-network/2124260.article/,true,Reports on a specific event (launch of a network) in a news-like format.,Hydrogen UK launches young professionals network,"“This initiative is a fantastic opportunity for young professionals to connect, learn, and contribute to the future of hydrogen.”","Trade association Hydrogen UK has launched a free initiative for professionals aged under 35 to connect with industry players and access resources.
+
+The Young Hydrogen Professional Network will give members access to Hydrogen UK’s briefings and industry reports, as well as discounts on events, to support careers.
+
+The programme will be chaired by Megan Backhouse, Senior Project Engineer at BOC, who won the Future Hydrogen Leader Award at the trade body’s annual conference and awards last week.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-08,16,Hydrogen UK launches young professionals network | Policy | H2 View,article,0.08092465124,7,140,142.3668342
+https://www.h2-view.com/feature/amogy-our-first-maritime-demonstration-will-be-our-last/2123940.article/,true,Reports on a specific event (Amogy's demonstration) with factual information.,Amogy: Our first maritime demonstration will be our last,Amogy Chief Strategy Office (CSO) Maciek Lukawski tells Edward Laity why the company’s first maritime demonstration will be its last.,"Amogy’s 2024 voyage of its ammonia-powered tugboat down the Hudson River was a first-of-its-kind demonstration. However, it will be the company’s last.
+
+That’s because the Brooklyn-headquartered ammonia-to-power solutions provider will now be focusing solely on commercial deployments, according to Chief Strategy Officer (CSO), Maciek Lukawski.
+
+The voyage of the retrofitted tugboat, originally constructed in 1957, showed that the firm’s technology – which cracks ammonia into nitrogen and hydrogen on board, with hydrogen being used in a fuel cell – could be deployed into real-world maritime applications.
+
+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,Amogy: Our first maritime demonstration will be our last | Interviews | H2 View,article,0.0817015102,7,140,142.3668342
+https://www.h2-view.com/story/mitsubishi-power-to-supply-six-hydrogen-ready-turbines-to-saudi-arabia/2124034.article/,true,Reports on a specific corporate action (Mitsubishi Power supplying turbines) in a news-style format.,Mitsubishi Power to supply six hydrogen-ready turbines to Saudi Arabia,It remains unclear whether there are firm plans to transition the turbines to use hydrogen.,"Mitsubishi Power will provide six hydrogen-ready gas turbines to Saudi Arabia, where they are expected to run on natural gas.
+
+The Japanese engineering firm will provide six M501JAC gas turbines, generators, and auxiliary equipment for the Rumah-1 and Al-Nairyah-1 independent power plant (IPP) projects in Saudi Arabia.
+
+Mitsubishi’s turbine products will reportedly deliver a combined 3.6GW, which accounts for nearly 2.5% of the national grid’s capacity.
+
+In an email sent to H2 View, a Mitsubishi representative confirmed, “The potential of J-Class gas turbines to co-fire hydrogen will help Saudi Arabia move closer to adding 20GW of renewable power capacity annually, targeting a total of 130GW by 2030, according to Global Data.”",www.h2-view.com,2025-04-04,20,Mitsubishi Power to supply six hydrogen-ready turbines to Saudi Arabia | Power | H2 View,article,0.08380477178,12,141,142.3668342
+https://www.h2-view.com/story/calls-to-relax-rfnbo-rules-risk-undermining-early-hydrogen-projects-h2-view-webinar/2124116.article/,true,Reports on a specific event (webinar) and its implications on hydrogen projects.,Calls to relax RFNBO rules risk undermining early hydrogen projects: H2 View webinar,"“Legislations have to evolve, but that can’t be at the expense of earlier investment,” King & Spalding’s Matt Hardwick explained.","Relaxing renewable fuels of non-biological origin (RFNBO) rules may affect projects reliant on the clarity and stringency the criteria provide, an H2 View webinar has heard.
+
+Matt Hardwick, Partner at global law firm King & Spalding, warned against relaxing the rules, especially ones focused on grid-based power use.
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+He emphasised that RFNBO rules are giving early movers a competitive advantage and softening them could penalise projects already aligned with compliance.
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+... to continue reading you must be subscribed",www.h2-view.com,2025-04-14,10,Calls to relax RFNBO rules risk undermining early hydrogen projects: H2 View webinar | Policy | H2 View,article,0.08069691511,7,140,142.3668342
+https://www.h2-view.com/story/rmi-warns-weak-demand-is-stalling-us-hydrogen-as-political-uncertainty-deepens/2123696.article/,true,Reports on a specific real-world event (US hydrogen market) with news-style reporting,RMI warns weak demand is stalling US hydrogen – as political uncertainty deepens,"“Existing supply-side incentives are critical, and market mechanisms will catalyse first-mover transactions, but they are not a substitute for policy-backed demand,” the RMI report said.","Weak domestic demand threatens the US’ clean hydrogen leadership despite $90bn in planned investments and strong supply-side incentives, according to a new report by RMI.
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+The *Hydrogen: Made in America, for America* report, says just 10% of the 17 million tonnes per annum (mtpa) US hydrogen project pipeline has reached final investment decision (FID), despite $90bn in planned investments.
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+Additionally, it says 60% of those projects are still in pre-feasibility stages.
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+... to continue reading you must be subscribed",www.h2-view.com,2025-03-31,24,RMI warns weak demand is stalling US hydrogen – as political uncertainty deepens | Policy | H2 View,article,0.08058471555,7,140,142.3668342
+https://www.h2-view.com/story/norwegian-hydrogen-takes-fid-on-25mw-green-hydrogen-plant-in-rjukan/2123817.article/,true,Reports on a specific corporate action (investment decision) in a news-like format,Norwegian Hydrogen takes FID on 25MW green hydrogen plant in Rjukan,"Norwegian Hydrogen is set to produce green hydrogen from a 25MW Nel electrolyser plant, supplying both existing and new customers across southern Norway and parts of Sweden.","Norwegian Hydrogen has taken a final investment decision (FID) on its 25MW green hydrogen plant in Rjukan, Norway.
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+The project, acquired from Aker Horizons earlier this year, includes a power purchase agreement (PPA) with local utility Tinn Energi to guarantee renewable electricity supply.
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+Nel will supply the 25MW alkaline electrolyser system, with Norwegian Hydrogen eyeing future scale-up potential.
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+… to continue reading this article and more, please login, register for free, or consider subscribing to H2 View",www.h2-view.com,2025-04-07,17,Norwegian Hydrogen takes FID on 25MW green hydrogen plant in Rjukan | Power | H2 View,article,0.08139436916,11,142,142.3668342